Cooking Recipes Books 4 U

Ingredients: oil- 5 tblsp asafoetida (hing) a pinch green chillies - to taste cumin seeds - 1 tsp fenugreek seeds (methi) - 1 tsp gram flour (besan / chane ka atta) - 6 tblsp coriander/cumin powder- 1 tsp turmeric powder (hadli)- a pinch mixed vegetables (carrots, ladyfinger, brinjal, drumsticks, bottle gourd)- 2 cups/200 gms tamarind (imli) pulp - 2 tblsp salt (namak) - to taste coriander leaves (dhania patta) - 2-3 sprigs How to make sindhi kadhi : Heat oil in a pan. Add asafoetida and after a few seconds, add the chopped chillies, cumin and fenugreek seeds. Allow them to stop spluttering, then add the gram flour, stirring continuously. Fry it, till the flour becomes brown in colour and aromatic. Add around 5-6 cups (1 lt.) of water, stirrin...

Ingredients: rajma (kidney beans)- 200 gms cumin seeds - 1/2 tsp onions ( pyaj) (medium-sized and chopped ) - 3 nos. fresh tomato (tamatar) puree - 1 cup ginger (adrak) paste - 1 tblsp green chillies (chopped)- 3-4 nos. cumin seeds powder (jeera powder) - 1 tsp coriander powder (dhania powder) - 1/2 tsp red chilli (lal mirch) powder -1 tsp salt (namak) - to taste oil (tel) - 2 tblsp curd (dahi) - 1/4 cup green coriander leaves (dhania patta) (chopped)- 2 tblsp How to make rajma rasmisa : Pick, wash and soak the rajma overnight. Boil the soaked rajma till well cooked. Heat oil, add cumin seeds. When it crackles, add chopped onions. Saute it till light golden brown in colour. Add ginger paste and garlic paste and sauté it. Add the tomato puree and sauté it. Now add the g...

Ingredients: Arbi (medium size) - 250 gms Besan (gram flour) - 2 tblsp Oil (tel) (tel) - 3 tblsp Ajwain - 1/2 tsp Onion (pyaj) (chopped)- one Green chilli (slit) (deseeded and chopped)- one Red chilli (lal mirch) powder - 1/2 tblsp Chopped coriander - 1 tblsp Salt (namak) - 1/2 tsp or to taste Lemon juice - 1/2 tblsp Garam masala - 1/4 tsp Makhani Gray : Tomatoes (tamatar) (chopped roughly) - 250 gms Ginger (adrak) paste - 1/2 tsp Garlic (lasan) paste - 1/2 tsp Green chilli - one Red chilli (lal mirch) powder - 1/2 tsp Laung (cloves)- 2 Choti elaichi (green cardamom)- one Salt to taste Butter - 2 tblsp Honey- 1 tsp Kasoori methi - 1 tblsp How to make makhani arvi masala : Pressure cook ...

Ingredients: For the Kofta: 1 1/2 lb. potatoes 2 heaped tbsp each of crumbled paneer, khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream) 4-5 cashewnuts chopped 1 tbsp raisins 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder 1/2 tsp cardammom powder Salt To Taste 3 tbsp cooking oil/ghee(clarified butter) Oil for frying the koftas For the gravy: 2 medium onions,chopped 3 flakes garlic,crushed 1 inch ginger,crushed 3 large tomatoes,pureed 1 tsp red-chilli powder 1/2 tsp garam masala powder 1/2 tsp dhania(corainder) powder 1/2 tsp cumin powder 2 tsp powdered poppy seeds 1/2 tsp sugar 1 tb...

Ingredients: 1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks 2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 100g/4oz/1 cup peas 100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces 1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks 50g/2oz/ 1/2 cup freshly grated coconut 4 fresh hot green chillies 2 tbsp white poppy seeds 1 1/4 tsp salt 3 medium-sized tomatoes, roughly chopped 1 tbsp natural plain yogurt 1 tsp garam masala 2 tbsp chopped, fresh green coriander How to make vegetarian curry: Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Brin...

Ingredients: 5-6 Capsicum (simlamirch) 2 boiled potatoes 2 tbsp boiled green peas 1 Onion finely chopped 1/4th tsp turmeric powder Red chili powder to taste 1/4th tsp Garam masala 1/4th tsp Dry mango powder (amchur) Salt To Taste Oil/ghee for frying Preparation: Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool. Mash the boiled potatoes. Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown. Now add all spices, mashed potatoes and peas and fry for few moments. With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it. Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides...

Ingredients: 1.4 kg Hara Chana 50ml oil 4gm ginger and green chilly, chopped 1gm asafoetida 10gm cloves 10gm bay leaf 10gm salt 3gm sugar Lemon juice 5gm garam masala powder Garnishes: 5 gm chopped coriander Preparation: Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes. Add hara channa and cook until done. Add lemon juice, chopped coriander and garam masala powder. Garnish the hara chana masala with chopped corriander and serve hot.

Ingredients: 5-6 medium size Tomatoes / Tamatar 100-150gms Paneer grated or mashed 1 Onion finely chopped Finely chopped Coriander leaves 2 Green chili (finely chopped) Salt, Red chili powder to taste. Gram Masala to taste 1/2 tsp turmeric powder 1 tbsp grated cheese 1 tbsp oil How to make bharwan tamatar: Wash the tomatoes and set dry. Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops . Heat oil in a kadhai add chopped onions and green chilies till tender. Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more. Add paneer ,mix well and cock for a minute. Fill tomatoes with the mixture. Top with grated cheese and chopped coriander. Place ...

Ingredients for stuffed bhindi: 1 pound Okra (Bhindi), washed and dried 3 tbsp - oil 1 tsp cumin seeds (jeera) 1 medium sized onion, chopped 2 green chilies, seeded and chopped 3/4-inch ginger, finely chopped A pinch of Asafetida powder 1 tomato chopped Stuffing : 3 tsp coriander powder 2 tsp turmeric powder 2 tsp ground fennel (saunf) 2 tsp dried mango powder (amchur) 1/2tsp chili powder or to taste Salt To Taste Preparation of stuffed okra: Cut the stalk of each okra and make lengthwise slit. Combine stuffing ingredients and mix well. Stuff each okra with the mixture. Sauté cumin with the little oil until it starts to crackle. Add onions, green chilies and ginger. Sauté till onion turns transparent, the...

Ingredients: For the kofte: 4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated 1/2 tsp Ginger paste 1/2 tsp Sendha namak (rock salt) 1/2 tsp Kali mirch, pissi (black pepper powder) 2 tbsp Singhare ka atta (waterchestnut flour) Oil for deep-frying For the gravy: 2 tbsp Ghee (clarified butter) 1 tsp Jeera (cumin seeds) 1 tsp Ginger, finely chopped 1/4cup (50 gms) Dahi (yogurt), beaten smooth 1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour 1 1/2 tsp Dhania (coriander) powder 1 1/2 tsp Sendha namak (rock salt) 1/4 tsp Chilli powder Hara dhania (green coriander), chopped for garnishing How to make lauki ke kofte: Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame,...

Ingredients: 1 cup chickpeas ( kabuli chana) 1 tea bag or 1 tbsp black tea leaves tied in a cheesecloth 21/2-inch ginger, 3/4th of it shredded finely for garnish 2-3 tbsp oil 2 onions chopped 2 tsp garlic, finely crushed 2 green chilies, sliced 3 medium sized tomatoes, chopped 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric powder 1/2 - 1tsp red chili powder or as per taste Salt To Taste 1/2 tsp garam masala finely chopped coriander leaves How to make pindi chole: Soak Chole in water overnight or for about 6 hr. Cook the chole with salt and enough water in the cooker for about 20 minutes or till fully done. Drain, reserving 1 cup of cooking liquid. Finely chop the remaining ginger. Heat oil and sauté onions till golden, then add gar...

Ingredients for navrattan korma : 3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 150gms - Grated paneer 3 - Tomatoes 2 - Grated onions 1 1/2 tsp -Ginger paste 1 1/2 tsp - Garlic paste Salt To Taste 1 tsp - Turmeric Powder 1 1/2 tsp - Red chilli powder 1 tsp - Coriander powder 2 tsp - Garam Masala Powder 2 tbsp - Cream 6 tbsp - Vegetable oil 1 tbsp - Ghee 1 cup - Milk / water 1/4 cup - Dry fruits (cashew nuts, raisins) Coriander leaves for decoration How to make navrattan korma : Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade tomato puree can also be used. ...

Ingredients: 1 pound okra 2 medium onions, chopped 1/4 tsp garlic paste or powder 1/4 tsp coriander paste or powder 1/8 tsp cumin 3 large tomatoes 2 tsp oil 1/2 cup chopped cilantro How to make bhindi dopiaza : Cut the tip and the very bottom from the okra just to clean it, but do not slice. Heat oil in a pan over medium heat. Add onion and cook for 3 minutes. Add all ingredients except okra, tomato and cilantro. Cook for 3 minutes. Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro. Serve the bhindi bhaji with rice , naan or pita bread.

Ingredients: 15 pieces boneless Fish 21/2 tbsp Corn Flour / Corn Starch 11/2 tbsp Soya Sauce 11/2 tbsp Vinegar 3/4 cup Chicken Stock 3tbsp Spring Onions (chopped) 2 tbsp Tomato Sauce 1 tsp Ginger Paste Salt to taste Pepper Powder to taste 11/2 tbsp Sugar A pinch ajinomoto Oil to fry 2 tbsp oil Preparation of sweet sour fish : Take 1tbsp soya sauce, 1 tbsp corn flour, salt & pepper in a bowl and form a mixture. Cover fish pieces with the above mixture evenly. Heat oil in a wok / kadhai and deep fry the fish pieces till golden brown. Now heat 2 tbsp oil in a separate pan and add ginger paste, onions, pepper, salt and ajinomoto. Sauté for a minute. Add chicken broth, remaining soya sauce and corn flour, sugar and ...

Ingredients: 1 Packet Noodles 1 Onion Sliced 1 Capsicum Sliced 1 Cabbage Shredded 1 Carrot Sliced 1/2 cup Beans Chopped 2 tbsp Soya Sauce 1 tbsp Vinegar 1 tbsp Chili Sauce Salt to taste 1/4 tsp Pepper Powder 2 tbsp Oil Preparation of Vegetable Chowmein : Boil Noodles in enough water. Take care do not overcook. Strain Noodles through cold water 2-3 times and drain water and set aside, add few drops of oil to the noodles to avoid sticking. Heat oil in a wok and add sliced onions and stir fry for 20-30 seconds, add all other vegetables and stir fry for 2 minutes. Add salt and pepper and mix well. Now add boiled noodles and mix well (take care that noodles don't break) . Add vinegar, chili sauce and soya sauce and stir fry for ...

Ingredients: 2 cups Grated Cabbage 2 cups Grated Carrots 1 Chopped Spring Onion 2 Chopped Green Chilies 3-4 Crushed Garlic Flakes 2 tbsp Corn Starch or Flour Oil for deep frying 1 tbsp Soya Sauce Salt to taste 1 tsp Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 tbsp oil Preparation of vegetarian manchurian : Mix grated cabbage and carrots and squeeze the water out from them. Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it. Make small balls (like koftas) of the mixture . Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside. Now in a separate pan heat 2 tbsp oil. Sauté garlic, green chilies and spring on...

Ingredients of cauliflower manchurian : 1 medium Gobhi (Cauliflower) 3/4 cup Flour (Maida) 1 tbsp Corn Flour Salt to taste 1 Chopped green chili 11/2 tbsp Garlic Paste 11/2 tbsp Ginger Paste 1 cup finely Chopped Onions Finely Chopped Coriander Leaves 1/4th tsp Ajinomoto 2 tbsp Soya Sauce 2-3 tbsp Tomato Ketchup 2 tbsp Oil Preparation of gobhi manchurian : Make a paste of maida, corn flour and salt using water. Take a tsp. of ginger and garlic paste, add it to the paste. Dip the gobi florets in the paste and deep fry till golden brown. Keep aside. Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it. Now, mix aginomoto, soya sauce and tomato sauce to it. Add fried Gobi kept...

Ingredients: Cover : 250 gms. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling : 2- 3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded) 50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder How to make spring roll: Sift the flour and add salt, egg and water and make a smooth batter. Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized. To make the filling heat ...

Ingredients for chinese chilli chicken: 500 -600 gms Boneless Chicken 2 tbsp Soya Sauce 1 Egg 2 tbsp Corn Flour/Corn Starch 5-6 Chopped Green Chilies 2 Green Onion Chopped 1 tsp Garlic Paste Salt to taste 1/2 tsp White Pepper Powder 1 tsp Sugar A pinch of ajinomoto 2 cups chicken Broth/ Water 1 tbsp Oil Oil to fry Preparation: Cut the boneless chicken pieces into1 " cubes. Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes. Heat oil and deep fry the marinated chicken pieces till golden brown. Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Add...

Ingredients: 2 tbsp Chili Sauce 11/2 tbsp Corn Flour / Corn Starch 1 tbsp Soya Sauce 2 tbsp Vinegar 2 tbsp Capsicum Chopped 2 tbsp Spring Onions Chopped 2 tbsp Tomato Sauce 2 tbsp Carrots Chopped 1/4 cup Chopped Cabbage 1 tsp Black Pepper Powder 1/2 tsp Sugar A pinch ajinomoto Salt to taste 4 cups Water Preparation for hot and sour soup: Mix 4 cups of water, chili sauce, soya sauce, vinegar, sugar, salt, pepper powder and ajinomoto and bring to boil. Now add all the chopped vegetables except paneer . Cook for a minute on a medium heat. Dissolve corn starch in 1/2 cup water and add to the soup stirring constantly till it becomes thick. Cook for a minute, add paneer slices. Serve hot . Note: Soup should be prepared just before consuming ...

Ingredients for easy fried rice: 2 cups Rice 3 tbsp Oil 100 gms Beans Finely Chopped 2 Carrot Finely Chopped 1 Onion Sliced 100 gms Cabbage Finely Chopped 2 Spring Onions Finely Chopped 2-3 Green Chilies cut lenghtwise 1 tsp Ginger Chopped Finely 1 tsp Garlic Finely Chopped 2 tbsp Soya Sauce Salt & pepper to taste How to make chinese fried rice: Pick, wash and soak the rice in enough water for 10-15 minutes and drain. Boil water, add rice and little salt. Cook uncovered on low heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate. When rice is done, drain and add soom cold water and drain again using a large seive and set aside. Heat oil in a kadhai / large pan and stir fry all th...

6 Chicken Wings 1 tbsp Ginger-Garlic paste 2 tbsp Flour (maida) 2 tbsp Con flour 2 Eggs (beaten) 1/4 tsp Pepper / Chili Powder A pinch of sugar Salt to taste 1 tbsp Soya Sauce Oil for frying Preparation of chinese chicken wings: In a bowl add Soya sauce, ginger-garlic paste, sugar. Add chicken wings coat well and set aside for 1/2 hour. Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs . Heat oil in a wok / kadhai. Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown. Serve fried chicken wings hot with thin slices of onions and lemon.

Ingredients: 500 gms minced Mutton 2 Eggs 1meduim sized chopped Onion (Pyaj) 5 Green Chilly (Hari Mirch) chopped 100 gms Bengal Gram (Chana) soaked overnight 10 pods Garlic (Lasan / Lahsun) 1 tsp Cumin Seed (Jeera) 4 Cardamoms 1 " long piece Cinnamon (Tuj/Dalchini) 1 " long piece Ginger (Adrak) 6 Pepper corns (Kalimirchi) 4 Red Chillies Clarified Butter (Ghee) How to make shami kabab: Boil minced meat in 3 cups of water and a teaspoonful of salt till water is absorbed and meat is tender. Grind meat into a fine paste. Take garlic, cumin seeds, cardamoms, cinnamon, ginger, peppercorns, red chillies and soaked gram dal and grind into a fine paste. Mix both the pastes well. Now mix well beaten eggs and prepare a uniform dough. Ad...

Ingredients: 1 Chicken cut into cubes A pinch of Nutmeg (Jaiphal) Powder 1 cup fresh Cream (Malai) 1 tsp Poppy seeds (Khus-Khus) 1/2 tsp Fenugreek seeds (Methi) 1 tsp Coriander Seeds Powder (Dhania) 15 Cashewnut (Kaju) crushed 10 Almond (Badam) blanched and crushed 2 Onion (Pyaj) chopped 3 Bay Leaf (Tej Patta) 6 Garlic (Lasun) pods 1/2 tsp Garam Masala 6 tsp Clarified Butter (Ghee) How to make shahjehani murg masala: Roast little cumin, poppy, fenugreek seeds and grind into powder. Heat ghee, fry onions and garlic till it is brown. Add chicken and fry. Now add powdered masala, salt , coriander powder, bay leaf. Simmer for 2 -3 minutes. Add cream, 1/2 cup hot water and cook till water dries. Add garam masala, nutmeg and cardamoms. Cover and simmer for 5 minutes on low fla...

Ingredients: 250 gms Minced Mutton 2 meduim sized sliced Onion (Pyaj) 1 tsp Garam Masala 4 chopped Green chilli (Hari mirch) 3 skinned and chopped Tomato (Tamatar) 1 cup fresh Curd (Dahi) A big pinch of Saffron (Kesar)oaked in lukewarm milk 15 Cashewnut (Kaju) 4 tblsp Clarified Butter (Ghee) 1 " long piece Ginger (Adrak) 1 tblsp Coriander Seeds Powder (Dhania Powder) 1 tblsp Turmeric (Haldi) 6 Red Chillies 1 tblsp Cumin Seed (Jeera) 6 cloves Garlic (Lasun) How to make shahi rogan josh: First grind ginger, corainder seeds, turmeric powder, red chillies, cumin seeds, garlic with adequate quantity of salt to a thick paste. Now heat ghee. Fry onions, green chillies, tomatoes till brown and ghee begins to separate. Add ...

Ingredients: 300 gms Potato (Aloo) 4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water 1 tblsp chopped Ginger (Adrak) 1 tsp chopped Garlic (Lasun) 1/2 tsp Black Cumin Seed (Shah Jeera) 1 Bay Leaf (Tej Patta) 2 chopped Onion (Pyaj) a pinch of Turmeric (Haldi) 1/4 tsp Garam Masala 2 tblsp chopped Coriander Leaves (Dhania Patta) 1/4 cup beaten Curd (Dahi) 1/4 cup Milk Oil for frying How to make shahi kaju aloo: Wash potatoes and peel and cut them into 1 inch pieces. Fry the potatoes to a deep golden brown and keep aside. Grind cashewnuts, ginger and garlic to a paste in a grinder. Keep this paste aside. Heat some of the oil in a heavy bottomed pan. Add black cumin and bay leaf. Wait for 30 seconds till cumin seeds stop spluttering. Add onions and cook on low flame till onions ...

Ingredients: 1 Chicken deboned and cut into pieces 3 Onion (Pyaj) chopped 1 tsp Turmeric (Haldi) 1 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Red Chilly Powder (Lal Mirch) 1 " long piece Ginger (Adrak) chopped 8 Garlic (Lasun) minced 1 cup Curd (Dahi) fresh and thick 1/2 tsp Garam Masala 3 tblsp Clarified Butter (Ghee) 5 Almonds (Badam) chopped 10 Cashewnut (Kaju) chopped Lemon juice to taste Coriander Leaves (Dhania Patta) How to make shahi chicken korma: Beat the curd and mix chicken pieces with turmeric and salt. Set it aside for half an hour. Now heat ghee and fry onions, ginger, garlic till light brown. Add red chilly powder, coriander and simmer for few minutes. Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well. Cover and c...

Ingredients: 500 gms Lamb Mince(Keema) Brown Color 3/4 tsp Garam Masala 1 tsp Garlic (Lasun) paste 1 tblsp Raw Papaya Paste 1 tsp Ginger (Adrak) Paste 2 tblsp Cashewnut (Kaju) 2 tsp thick Cream (Malai) 2 Onion (Pyaj) 2 tsp Carom Seeds / Thyme (Ajwain) 2 tsp Dried Mango Powder (Amchoor) 2 tblsp Rock Salt (Kala Namak) 3 tblsp Cumin Seed (Jeera) 1 tblsp Dry Ginger (Saunth) 1 tsp Black Pepper (Kali Mirch) 1/2 tsp Nutmeg Powder(Jaiphal) How to make seekh kabab: Wash the keema and put in a strainer and gently press to squeezeout all the water. Mix all the ingredients to the keema and knead well. Keep aside for 1 hour. Heat a gas oven or an electric oven with the skewers. Take a big ball of the keema mixture and hold a hot skewer ...

Ingredients: 1 Chicken 6 tblsp Clarified Butter (Ghee) 4 Bay Leaf (Tej Patta) 1/4 tsp Saffron (Kesar), soaked in lukewarm milk 3 meduim sized Onion (Pyaj) 2 cups beaten Curd (Dahi) 1/2 " Ginger (Adrak) 8 pods Garlic (Lasun) 4 Green Chillies 4 Cloves (Lavang) 1 " Cinnamon (Tuj/Dalchini) 3 Brown Cardamom (Elaichi Moti) 1 tsp Aniseed (Sauf) 2 boiled eggs 2 -3 Almonds Few Sultanas How to make murg noorjehani: First grind ginger, garlic, green chillies, cloves, cinnamom, cardamoms, aniseed to a fine paste. Now prick the chicken well with a fork. Mix curd with ground spices and rub it over the chicken. Set it aside and allow the chicken to marinate for 3 - 4 hours. Heat ghee, fry bay leaves, add onions and let them brown well. Add the chicken alo...

Ingredients: 500 gms Chicken (cut into pieces) 1 cup Cornflour 1 tsp Garlic (Lasun) juice 2 tblsp Curd (Dahi) 2 cups Clarified Butter (Ghee) 1 Cellophane Bag 1 tsp Ginger (Adrak) juice 1 tsp Black Pepper (Kali Mirch) How to make murg kababs mughlai: Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours. Now put cornflour in the bag with little salt and black pepper. Add pieces of chicken removed from garlic juice and ginger and vinegar. Shake the bag well with chicken, cornflour, salt and pepper in it. Heat the ghee in a pan. Then gradually add pieces of chicken and fry them till golden brown on high flame. Continue frying till all the pieces are done. Server hot with green salad.

1 Chicken cleaned and cut 1 kg Minced Mutton 2 cups Clarified Butter (Ghee) 4 big sized Onion (Pyaj) minced 1/4 kg Curd (Dahi) 1/2 kg Rice 1/2 tsp Saffron (Kesar) Few Sliced and fried Almond (Badam) 4 Bay Leaf (Tej Patta) 1 " long piece Cinnamon (Tuj/Dalchini) 10 Cloves (Lavang) 10 Cardamoms 18 Pepper corns (Kalimirchi) 3 pods Garlic (Lasun) 1 " long piece Ginger (Adrak) 1 tsp Red Chili Powder (Lal Mirchi) 2 tsp Coriander Seeds Powder (Dhania Powder) 1 tsp Cumin Seed Powder (Jeera) 1/4 tsp Turmeric (Haldi) How to make mughlai chicken pulao: First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste. Now heat 4 tblsp of ghee and fry 2 onions till brown. Add half the whole spices and then add chicken and mince meat and let it brown. Add ground spices and fry for a few minute...

Ingredients: 1 big sized Onion (Pyaj) 1 " Ginger (Adrak) 2 tblsp chopped Coriander Leaves (Dhania Patta) 2 fresh Green chilli (Hari mirch) slit lengthwise into halves 3 tblsp Clarified Butter (Ghee) 3 - 4 cloves Gralic peeled and coarsely chopped 3 tblsp Wine Vinegar 175 ml warm Water 1 tblsp Tomato (Tamatar) puree For paste 1 tblsp Sesame seeds (Til) 1 kg Leg of Lamb 1 tblsp Mustard Seeds (Raai / Raee) 1 Bay Leaf (Tej Patta) 2 tblsp Poppy seeds (Khuskhus) 2 " piece Cinnamon (Tuj/Dalchini) 2 - 4 dried Red Chillies 4 Cloves (Lavang) 10 Black Pepper (Kali Mirch) 2 Brown Cardamom (Elaichi Moti) How to make meat durbari: Trim off excess fat from the meat and cut into 2 " cubes. Rub the spice paste well into t...

Ingredients: 500 gms Minced Meat (Keema) 250 gms Peas (Matar) 1/2 tsp Turmeric (Haldi) 1 tsp Red Chili Powder (Lal Mirchi) 1 " chopped Ginger (Adrak) 3 Green chilli (Hari mirch) 1 tsp Garam Masala 3 large Brown Cardamom (Elaichi Moti) crushed 1 cup fresh and thick curd Curd (Dahi) 1 pinch of Asafetida (Hing) 4 tblsp Clarified Butter (Ghee) Coriander Leaves (Dhania) How to make keema matar: Heat ghee and fry asafetida. Add salt, green chillies, turmeric and coriander powder. Add cardomoms and garam masala and simmer. Then add a cup of hot water. Cover and cook till the water dries and peas and keema are done. Garnish with coriander leaves. Serve hot with nan or chapatis.

Ingredients: 1/2 kg Mutton 250 gms Rice parboiled 311/2 tblsp Lemon Juice 10 blanched Almonds (Badam) 1/2 tblsp Mint Leaves (Pudina Leaves) 1 cups Butter 1 handfuls chopped Coriander Leaves (Dhania Patta) 1/2 tblsp Cumin Seed (Jeera) 2 large sliced Onion (Kanda Pyaaz) 2 Brown Cardamom (Elaichi Moti) 1 tblsp Oil 4 pods Garlic (Lasun) 2 Cloves (Lavang) 1 " long piece Ginger (Adrak) 1/2 tblsp Saffron (Kesar) 1/2 tblsp Green Chilly (Hari Mirch) chopped 1/2 tblsp Red Chili Powder (Lal Mirchi) 1/2 " Cinnamon (Tuj/Dalchini) 1/2 kg Curd (Dahi) 125 gms Milk 3 cups Water How to make biryani badshahi: First wash and soak rice. Then fry sliced onions to a golden brown color. Soak saffro...