Murgh Cholay

Ingredients		Method
50 grams each of cashewnuts, almonds, dried apricots, pistachios, raisins, ground¬nuts, walnuts and charoli 1 tsp saffron strands 1 tblsp milk 400 grams sugar 50 grams ghee 1 dry coconut (grated fine) 1 tsp cardamom seeds 50 grams poppy-seeds		Slice the dry fruits finely. Soak saffron in hot milk for 5 minutes and then crush to a paste. Melt sugar over a slow fire along with the ghee, and mix in the coconut and cardamom. Stir till thick. Remove from fire and sprinkle half the poppy seeds on a large roiling board, put the mixture of nuts on the board and roll out immediately, while still hot, with a greased rolling pin. Roll out as thin as possible. Sprinkle the remaining poppy-seeds on top and set aside to turn cold and hard. Then break into pieces and store in airtight tins.

Shami Kabab

Ingredients		Method
2 ½ kg minced meat 2 tea spoon full coriander powder (dhania), 2 ½ tea spoon full salt, 2 cups water, 2 medium sized onion 1 ½ garlic, (lehsan) 2 ½ inch ginger(adrak) 2 table spoon red chili flakes. (kuTi hui laal mirch) 2 table spoon whole black pepper corns (sabat kali mirch) 1 ½ finger size cinnamon (daar chini) 3 black cardamoms (kali/bari illaichi) 20-22 cloves (laung) split gram lentils (Daal chana)a little more than3/4 kg for 2 ½ kg mince meat(2&1/2 kg qeema main 3pao say thori si ziada daal dalain) Green coriander(hara dhania) – 1 bunch about a handful of mint leaves (aik muThi podina kay pattay) green chilies 5 (hari mirchain) 2 medium size onion (to be chopped with coriander, mint and green chilies) egg for dipping kababs		First grind black pepper corns, cinnamon sticks, black cardamoms & cloves (sabat garam masala) in a grinder. every thing together just open up the black cardamoms and leave their cover with them. In the pressure cooker put minced meat,flaked chilies,coriander powder, salt, water, 2 onions(cut in four pieces), garlic and ginger. Now add gram lentil(chana daal) to the cooker on top of minced meat. Cook under pressure without mixing the daal with minced meat, for 3-4 min. Then open the cooker and mix it, cook under pressure for a minute or 2. Then open and check if there is still some water cook it till the water is dried. Chop green chilies, fresh mint and coriander leaves and 2 medium sized onions all together in a chopper. Now chop these along with the cooked mince and gram lentil;add bit by bit with your mince in chopper till its smoothly mixed. Make kebabs. For frying them, put a little oil on the griddle (tawa), dip the kababs in the egg and put them on the griddle. Fry them till they get golden in color. IMPORTANT NOTES: The ratio of gram lentil for 1 kg mince is 375 grams. After adding lentil to the mince don’t mix because if you will mix the split gram lentil will stick to the bottom of the pot and burn. Taste the prepared mince before making kebabs to add more chilies and salt to your taste. Sometimes the kabab get scattered while frying so the TIP (TOTKA) for that is to move the kababs quickly to the area of girdle(tawa) without oil. They can easily be frozen for a long time and the taste will stay good.

Daal Chawal

Ingredients		Method
Ingredients for Dal Chawal (Rice) Recipe : For Dal : 1 cup Split Red Masoor dal (split red lentils) 1 large onion, finely chopped 2 tomatoes 1 green chillies, chopped 1 t-spoon garlic, finely chopped (lahsun) 1 t-spoon minced ginger (Adrak) 2 table-spoon oil salt to taste 3 cup water Herbs and spices (for Dal) : 1/2 t-spoon turmeric powdered (haldi) 1/2 t-spoon cumin seeds (Jeera) 1/2 t-spoon Coriander Powder (Dhania powder) 1/2 t-spoon Mustard seeds (Rai) For Chawal (Rice) : 1 cup Rice (Normal or Basmati) 2 cups water a pinch of salt		For Dal : Wash Masoor dal 3-4 times with water and soak for 15 minutes. Pressure cook dal with 3 cup water,turmeric and pinch of salt over medium-high heat for about 15 mins. or until it gets tender. Heat oil in a frying pan over medium heat. Splutter cumin seeds, Mustard and chopped green chillies, stir it for 15-30 secs. Then add onion, garlic, ginger, and cook for about 3-4 mins. stirring frequently. Add, chopped tomatoes to the pan and cook further on medium flame for 2-3 mins. Now, add cooked Masoor dal mixture and Coriander powder to the large frying pan and turn the heat to low, stir it well, cover the pan and cook further for 10 mins. or until the dal gets soften and gets little dissolved in a mixture. For Chawal (Rice) : Wash rice 3-4 times with water. Combine it with water and a pinch of salt in a pressure cooker and cook for about 8-10 mins. over medium-high flame. Serve bhat (rice) in a plate and pour hot dal on it. Try some Indian pickle along with it.

Kofta Curry

Ingredients		Method
For Koftas: 95% lean mince 1/2 kg poppy seeds(khashkhas): 1/3 cup bhunay huay chanay: 2/3 cup red chili powder 3/4 tea spoon salt 3/4 tea spoon garam masala: cloves=6-7 ; black cardamom=1; whole black pepper =1/2 tea spoon; cinamon stick = 1&1/2 inch stick …. grind this garam masala to make powder. For Gravy: Oil as desired Onion 1 medium Garlic 1/2 bunch Red chili powder= 1 tsp Salt 1/2 tsp Turmeric powder (haldi) 1/2 tsp Corriander powder(dhania powder) 1 tsp Cumin seeds (sabut safaid zeera) 1/2 tsp		For koftas: 1-Grind khashkhas and bhunay chanay 2-Add dry spices and ground garam masala and khashkhas and channa powder in mince and mix in chopper 1-2 times so that its nicely mixed other wise the koftas will break while cooking after chopping the mince add 1/4 cup water in the mince, as khashkhas and chana pwder make it very dry. 3- Make koftas. For making gravy and cooking koftas: 1-Slice the onion thinly. 2-Grind the garlic with some water 3-Fry sliced onions in oil till golden brown, then add koftas and garlic and the spices for gravy. 4-Add 1 cup water and give pressure in cooker. 5-After a little while open it and dry the water and roast the masala well until the oil is separated then add 1 cup water and cook well and serve.

Masala Fried Broast

Ingredients		Method
1 Chicken with skin (cut into 8 pieces) 1 tsp Salt 1 tsp Black pepper 2 tbsp Lemon juice 1 Egg 2 tbsp Milk 1/2 cup Flour 1/2 cup Self raising flour 1 tsp heaped Chat Masala		Marinate chicken with 1 tsp salt, 1 tsp black pepper and lemon 2 tbsp juice for 15 minutes. Mix 1 egg with 2 tbsp milk to make batter. Dip chicken pieces in beaten egg milk mixture Mix together ½ cup flour, ½ cup self raising flour and 1 tsp chat Masala. Roll chicken pieces well in flour mixture twice Deep fry chicken for 20 minutes on medium flame till light golden and crisp. Remove and sprinkle with additional chat Masala. Serve with Broast chutney, French fries and bread roll.

Qeema Biryani

Ingredients		Method
Mutton, minced 500 gm Basmati rice, soaked   2 ½ cup Cloves 5 – 6 Cinnamon stick1 inch piece Star anise 1 Black cardamoms 2 – 3 Green cardamoms  4 – 5 Bay leaves  2 Black peppercorns   5 – 6 Caraway seeds 1 tsp Ghee   3 tbsp Salt   to taste Oil   3 tbsp Ginger, finely chopped   1 tbsp Garlic, finely chopped   1 tbsp Red chili powder    1 tbsp Dill    2 – 3 tbsp Fresh fenugreek leaves1 cup Fried onions1 cup Garam masala powder   2 ½ tsp Yogurt1 cup Ghee2 tbsp Green chilies,slit4 – 5 Ginger,cut into thin strips   1 inch piece Fresh mint leaves   45 Eggs,boiled &sliced   2		Heat water in a pan. Add cloves, cinnamon, star anise, black cardamoms, green cardamoms, bay leaves, black peppercorns and caraway seeds. Add 1 tbsp ghee and salt and mix. Drain and add the rice and mix well. Let the rice cook.   Heat 3 tbsp oil in another pan. Add ginger and garlic and sauté till fragrant. Add mince and sauté and add 1 cup water and mix well. Add red chili powder, turmeric powder and salt and mix. Chop dill and fenugreek leaves, and add to the pan. Add half the fried onions, 1 tsp garam masala powder, yogurt, 1 tbsp ghee, green chilies, ginger strips and half chopped mint leaves.  Strain the cooked rice and arrange half of it in a layer over the qeema mixture. Sprinkle 1 tsp garam masala powder, remaining fried onion, more mint leaves and arrange the egg slices on these. Put the remaining rice over it. Sprinkle ½ tsp garam masala powder and remaining mint leaves. Drizzle 1 tbsp ghee all around. Cover and cook on dum for 6-8 minutes. Serve hot

Ginger And Garlic Chicken Noodles

Ingredients		Method
Chicken Boneless½ kg Noodles1 packet Chopped garlic8 cloves Brown sugar1 tbsp Soya sauce1 tbsp White vinegar1 tbsp Chopped green chilies8 Saltto taste Crushed black pepper1 tsp Hot sauce1 tsp Sesame seed oil               1 tsp Oil½ cup		Boil the pack of noodles and add in 1 tbsp oil. Once boiled add in th cold water with 1 tbsp oil. Take a pan and add in ½ cup oil. Add in chopped garlic fry till it is golden brown. Add in boneless chicken and some salt. Cook it till the water dries. Add in green chilies, 1 tsp hot sauce and 1 tbsp brown sugar. Cook it. In the end, add in noodles, 1 tbsp white vinegar and 1 tbsp soya sauce. Mix it. Add in 1 tsp crushed black pepper and sesame seed oil. Serve hot.