RAJMA RASMISA

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

Method:

• 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 green chillies, cumin seeds powder, coriander powder, red chilli powder, curd and salt.
• Cook the masala for 5-6 minutes.
• Add the rajma, mix it well and add half a cup of water.
• Cook it for another 15- 20 minutes.
• Garnish with green coriander leaves.

TAMARIND RICE

Ingredients:

2 cups basmathi rice
1/2 cup tamarind juice
salt to taste
1/2 tsp turmeric powder
1/2 tsp jaggery powder
1 tsp fenugreek
a pinch of asafoetida
1 tsp mustard
1 tsp channa dhal
6 red chilly
100 gms sesame oil(as needed)
a bunch of curry leaves
1 tsp peanuts

Method:

• Pressure Cook the rice and spread on a plate. keep aside.
• Heat the non-stick skillet add fenugreek and asafoetida dry fry (without oil) for a minute.
• Grind this into a fine powder. Set aside.
• To the tamarind juice add salt, turmeric powder, jaggery, ground powder of fenugreek and asafoetida.
• Fry mustard, red chillies, channa dhal, peanuts and curry leaves in sesame oil.
• Pour into the tamarind juice mixture.
• Boil tamarind juice till it reaches thick gravy form and until oil comes out with good flavour.
• Add cooked tamarind gravy to the rice.
• Pour in 1 tsp. of oil, if needed. Mix well and serve.

ACHARI GOSHT

Ingredients:

1 kg mutton
1 kg yogur
2 tbsp kalvanji
4 - 5 onions
4-5 tbsp ghee/oil (tel)
a pinch of haldi
1 tsp white zeera
salt (namak) to taste
red chilli (lal mirch) powder to taste
fresh dhania for garnish

Method:

• Cut onion in slices.
• Fry onion in oil till light brown.
• Put in yogurt and meat and let it simmer till meat become tender.
• Put in salt, kalwanji, chili, and haldi.
• Cook for sometime on high heat
• Sprinkle Fresh dhania.
• Serve with hot.

BADAM PHIRNI

Ingredients:

2 cups milk
2 tbsp rice
3 tbsp sugar
1/4th cup blanched almonds (sliced)
1 tsp green cardamom (crushed)
1/2 tsp kewra essence
silver or gold foil paper (varak)

Method:

Soak rice in water for few hours, then drain water and grind rice into a smooth paste.

In a non-stick saucepan bring milk. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.

Remove from heat and add almonds.

Put in serving bowl and chill.

Garnish the badam phirni with silver or gold foil paper (varak) and serve.

ALOO TOOK

Ingredients:

500 gm aloo (potatoes) -peeled and cut into rounds
Oil for deep frying
1 tsp salt
1 1/2 tsp red chillies-coarsely pounded
1/4 tsp black pepper
1 tsp dried mango powder

Method:

• Heat oil in a kadahi to a point when a piece of potato put in, comes up at once. Put in the potato rounds, lower flame to medium and fry to a creamish colour, with the edges a little darker.
• Remove from kadahi, drain excess oil. Put aside to cool a little.
• Once cool, flatten by pressing between palms.
• Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown, over high flame to make them crisp on the outside and fully cooked inside.
• Drain excess oil on absorbent paper. Mix in salt, red and black pepper, dried mango powder and coriander and serve hot aloo took.

MASALA NOODLES

Ingredients:

1 packet Noodles
2 Onion (Pyaj)
3 - 4 chopped Tomato (Tamatar)
4 tsp chopped Coriander Leaves (Dhania Patta)
1 " chopped Ginger (Adrak)
3 - 4 flakes chopped Garlic (Lasun)
4 5 chopped Green chilli (Hari mirch)
1/2 tsp Red chili pepper (Lal Mirchi)
1/2 tsp Garam Masala Powder
1 tblsp Oil

Method:

• Boil the noodles as directed on the pack.
• Drain them in a strainer and wash with cold water. Keep aside.
• Heat oil in a nonstick pan and fry garlic, ginger, green chillies and onions until they are golden.
• Add tomatoes along with salt and masala.
• Cook till tomatoes are tender.
• Add the noodles and stir well.
• Cook for a while and remove the fire and serve immediately.

MIXED VEGETABLE PANCAKE

Ingredients:

For pancake:
40 gms Fine Wheat Flour (Maida)
100 ml Milk
1/2 Egg
3 tsp Oil
a pinch of Salt
For Filling:
50 gms Potato (Aloo)
50 gms Cauliflower (Phool gobi)
50 gms Carrot (Gajar)
75 gms Peas (Matar)
50 gms Tomato (Tamatar)
1 tblsp Butter
1/2 tblsp Tomato Sauce
Salt and Chilli Powder to taste

Method:

To make the pancakes sift the flour along with the salt.

Add the egg and gradually add the milk.

Mix and beat thoroughly till the batter is smooth and free of lumps.

Allow the batter to remain in a cool piece for about an hour.

Heat little oil in a frying pan.

Pour a spoonful of the batter on it.

Cook one side till it is light brown and then turn the side.

Now cook on the other ise.

Make the pancakes of all the batter.

To make the filling cut the vegetables into small pieces and carrots in shreds.

Heat butter in a pan , add the vegetables and the seasoning.

Coook it on low flame till vegetables are done.

Now add tomato sauce.

Spread this filling on the pancakes and roll them and serve hot with the chutney.

SEEKH KABAB

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)

Method:

• 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 carefully in the other hand.
• Press the mince on to a hot skewer.
• The keema will immediately stick to the hot skewer.
• Repeat with left over mince on all the other skewers.
• Place the skewers in the oven.
• Keep rotating the skewers occasionally.
• When cooked, gently remove the kababs from the skewers with the help of a napkin.
• Shallow fry the kababs on a nonstick pans in 1 tablespoon oil.
• To serve sprinkle some chat masala and lemon juice on the kababs.

DUM PUKHT

Ingredients:

3 cups water
1 cup curd (dahi)
1/2 cup regular atta (dough)
salt (namak) to taste
2 tblsp oil (tel)
1/2 kg mutton

marinate:
2-3 green cardamoms
1 tsp jeera
2 pods garlic (lasan)
1 black cardamom
1/2 cup corriander leaves
1-6 green chillies
4 cloves (lavang)
1 inch piece ginger (adrak)
6 black pepper (kali mirch) corns
1/4 cup mint (pudina) leaves
1/2 onion (pyaj)

Method:

• Mix completely mutton, curd and salt and keep aside
• In a mixer grind the marinate till it forms a fine paste.
• Mix the paste with the marinated mutton.
• Put in freezer for 6-8 hours
• Heat up oil in a thick-bottomed pan.
• Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil leaves the masala.
• Mix in the water.
• Cover the pot with a lid.
• Seal with aata and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the aata.
• Cut off the aata and serve with nan.

KESAR KAJU BURFI

Ingredients:

500 gms Kaju(cashewnuts)
300 gms sugar
1/2 tsp kesar(saffron)
1/4 tsp orange color
2 chandi (silver)warak

Method:

• Soak the cashewnuts in water for 3 hours.Drain the water and ground the cashewnuts,finely.
• In a pan mix sugar and cashewnuts,and roast on low heat,stiring constantly.
• Mix saffron and orange color in it.roast till done.
• on the rolling board place a butter paper and pour the mixture on it.
• Now place another butter paper ,sandwhiching the mixture between the two paper.
• Roll it with rolling pin.
• Remove the butter paper from top and place silver warak,and cut the kesar burfi pieces.