Quick & Mazaidar Haleem

Ingredients:-

Meat 1 Kg
Daal Chana 1/2 Kg
Daal Masoor 1/2 Kg
Daal Moong 1/2 Kg
Daal Maash 1/2 Kg
Rice 1/2 Cup
Jaw 1/2 Cup
Onion thinly sliced 4
Haldi Powder 1 TBsp
Garam Masala Powder 4 TBsp
Soda 1/2 tsp
oil 1-1/2 Cup
Ginger Garlic Paste 3 TBsp
Red Chilli Powder to taste
Chat Masala Powder 4 TBsp

To Garnish:

Ginger slices to taste
Corriander leaves
Mint leaves
Green chillies chopped
lemon

Method:-

Soak Jaw with 1/2 tsp soda for 1-1/2 hour & then boil for atleast half an hour or until tender.

Boil together daal masoor & daal moong.
Meanwhile boil daal chana, daal maash, rice & meat separately one by one.

Fry onion in oil to golden & take out in a plate.
In oil saute ginger garlic paste. Add haldi powder, red chilli powder, garam masala powder. Mix & fry little. Add boiled meat. Saute. Add Jaw & all the boiled grains (daal).
Mix well. Blend it for quick result. Mix salt & chat masala powder. Cook adding some water & mash with a haleem masher. Cook on low heat.

Take out in a bowl.

Serve hot.

Garnish with ginger slices, corriander & mint leaves, fried onion, green chillies & chat masala powder.

Prawn Masala

Ingrdients:-

Jamboo Prawns 1/2 Kg.

Onion thinly chopped 1 Big

Red Chillies 1-1/2 tsp

Turmeric powder 1/2 tsp

Ginger Garlic paste 1 Tbsp

White Zeera(Cumin) Ground 1 tsp

Sabit Dhania Ground 1 tsp

Coconut powder 2 TBsp

Salt to taste

Tomatoes thin cubes 4

Oil 1/2 Cup

Curry Leaves 6-7

Green Chillies chopped 6-7

Method:-

Take oil in a pan. Put onion in it & fry till soft. Add ginger garlic paste, salt, white zeera, Sabit dhania ground, turmeric powder, red chillies powder, coconut powder. Mix.

Sprinkle curry leaves, green chillies, tomato cubes. Cover lid for 5 minutes on low heat.

Mix prawns & again cover lid & cook for 5 minutes.

Garnish with green coriander leaves.

Delicious Pasanday

Ingredients:-

Pasanday meat (boneless) 1/2 kg
All spice powder 1 tsp
Ginger garlic paste 2 Tbsp
Papaya ground with skin 2 Tbsp
Green chillies, finely chopped 2
Red chilli powder 1 tsp
haldi powder 1/2 tsp
salt to taste
Black pepper 1/2 tsp
laung 6-8
Small cardimon 4
Zeera powder 1 tsp
Dhania powder 1tsp
Kashkhash 2 Tbsp
roasted Chanay 2 Tbsp
Curd 250 gm
Onion thinly sliced 2
Oil 1/2 Cup
Mint leaves chopped 2Tbsp
Lemon juice 2

Method:-

Rub papaya paste into pasanday & put it aside for 1-2 hours.

Roast & Grind together Kashkhash, roasted Chanay, Black pepper, laung, Small cardimon, Zeera, Dhania. Mix in curd adding red chillies powder, haldi powder, ginger garlic paste. mix well.

Mix this curd mixture in pasanday & put it aside for marination for 1/2 hour.

Heat oil in a pan. Fry onion to golden & take out one of it in a plate. Spread it to cool down. So that it may become crispy. Crush it.

In the same oil put pasanday mixture. Cook till meat is tender, adding salt, all spice powder.

Mix well. Sprinkle mint leaves, green chillies, lemon juice.

Cook more for 2-3 minutes.

Take out in a serving bowl.

Serve hot with Naan or Chapati.

Degi Qorma

Ingredients:-

Chicken, mutton or beaf 1/2 kg
Ginger garlic paste 2 TBsp
Oil 1/2 to 1 Cup
Onion thinly sliced 4
Big cardimon (ilaichi) 2
Small cardimon 4+2
Clove (laung) 5
Cinnamon (darchini) 1-2
Taz Patta 2
Black Pepper 1 tsp
Zeera 1 tsp
Black Zeera 1/2 tsp
jaifal 1/4 tsp
javitri 1/4 tsp
Coriander powder (Dhania) 1 tsp
Salt to taste
Red Chillies Powder 1-1/2 tsp
Yogurt 1 Cup
Qorma Essence (dissolved in 1 tsp milk) 2 drops

Method:-

• Take oil in a pan. Fry onion to golden brown, sprinkling 1 pinch of salt. Take fried onion in a plate & spread it to cool & crispy.
• In the same oil fry meat (Chicken, mutton or beaf ) in it very well, until colour changes & smell is gone.
• Add Ginger garlic paste & fry again well using little water time to time.
• Add Yogurt & fry until it is fried very well.
• Add all garam masala, coriander powder, salt & chillies, taz patta. Again fry well.
• Add ground fried onion. Mix
• Put water as much as you require for the curry in it.
• Cover lid & cook until meat is tender.
• In the end sprinkle ground jaifal, javitri & 2 small ilaichi, Qorma Essence. Put on low heat on dum for 5 minutes.
• Take out in a bowl. Serve hot with Naan.

Spicy Chicken Wings

Ingredients:-



Chicken wings 1/2 kg
Salt 1 tsp
Black pepper 1/2 tsp
Red chillie flakes 1/2 tsp
Refined flour 1 cup
Egg 1
Corn Floor 1 TBsp
Baking powder 1/2 tsp
Ginger & Garlic paste 1-2 TBsp
Chili sauce 2 TBsp
Lemon Juice 2 TBsp
Worcestershire sauce 2 TBsp
Honey 2 TBsp
Tomato ketchup 1/4 cup
Oil as required for shallow frying


Method:-

1. Take out 1/2 cup refined flour in a plate, add egg, corn flour, baking powder, black pepper, salt, 1 tbsp oil and 1/4 cup water in a bowl to make a thick paste.
2. Take Chicken Wings, Sprinkle little salt, lemon juice & red chilie flakes. Mix well & then coat one by one, first in the egg mixture then in refined flour. Keep it aside.
3. Heat oil in a Pan and shallow fry wings for around 10 minutes untill they become golden.
4. For Sauce, fry garlic in 1/4 cup oil, untill it becomes golden. Add honey, chili sauce, Worcestershire sauce and tomato ketchup. Cook it till it boils.
5. Dip chicken wings in honey sauce and Serve hot with French fries.

Tip. You can also bake it in oven, by frying a little & then bake it.

Reshmi Malai Boti

Ingredients:-

Chicken boneless small cubes 1/2 Pao
oil 2TBsp
Ginger Garlic Paste 2 TBsp
Salt to taste
Black Pepper Powder 1/2 tsp
White Pepper Powder 1/2 tsp
Curd 1/2 Cup
Fresh Cream 1/2 Cup

To Garnish:

Ginger slices to taste
Corriander leaves
Green chillies chopped


Method:-

Saute ginger garlic paste in oil.

Add chicken pieces & fry on low heat until water dries & chicken is tender. Remove from heat.

In a bowl mix curd & cream well.

Mix this curd & cream in chicken & cook little on low heat, adding salt, black pepper & green chillies.

When oil comes up, it is ready.

Take out in a bowl.

Sprinkle coriander leaves & ginger slices.

Serve hot.

Bihari Kabab

Ingredients:-

Beaf 1/2 Kg (Cut into long pasanday)
Salt 1 tsp
Onion chopped 2
Red Chilli powder 1 tsp
Garam masal powder 1-1/2 TBsp
(Cinamon, black pepper, white zeera, black zeera,big & small cardimon equal ratio, grind it finely)
sarson oil 1/2 cup
Curd 1/2 cup
ginger paste 2 TBsp
Raw Papaya unpealed groound 1 tsp

Method:-

Wash pasanday & drain well Rub in salt, ginger, onion & curd very well.
Cover the pan & leave.
Add all the above masala in oil. Rub & mix well. Add papaya & red chillies in the end.
Put 6-8 pasanday on each of the skewers, rounding. Barbecue them.

Serve hot with onion salad & Naan.

Chicken Alakeer

Ingrdients:-

Patato boiled 2
Butter 2/3 cup
Bread crumbs as required
Mustard powder 1/2 tsp
Chicken cube 1
Egg 1
Chicken 1 Cup
(Save the chicken bones)

Method:-

Boil Chicken & shread it well with hands.

Mash the hot potatoes & disolve chicken cube in 1 tsp water & mix with potatoes. Add chicken pieces, mustard powder. Mix it well with hands or fork.

Take the chicken bones without meat or you can use ice cream sticks instead.
Take 1'' sq cold butter & put it on the tip of the bone or stick. Then set & cover with the potato mixture on the bone. Cover the whole bone giving the shape of a chicken leg.

Roll it in maida, then dip in beaten egg, then roll in bread crumbs.

Deep fry them to golden brown.

Serve with thinly cut cabbage & mix it with mayonaise.

Chicken Karahi

Ingredients:-

Chicken 1 (1-1/2 Kg)

Onion chopped 3

Tomatoes 8

Ginger Garlic paste 1 Table spoon

Salt 1-1/2 teaspoon

Red Chillies 1 teaspoon

Turmeric 1/4 teaspoon

Dhania powder 1/2 teaspoon

Black pepper 1/2 teaspoon

Green Chillies whole 4

Cooking Oil 3 or 4 desert spoon

Method:-

Heat Oil in pan.Put Onion in it. Fry till it is soft, not brown.Add tomatoes. Mix it. Then cover the lid for five minutes .so tomatoes become soft. Then add Ginger garlic past, salt, red chillies, turmeric powder, Dhania powder. Fry (bhono) for five minutes, make sure it may not become over cooked, put little water,2 Table spoon. Then add chicken. Fry for 5 minutes adding little water. Then with 1/2 cup water, cover the lid for 10 minutes. Add green chillies whole. Put on dum. When it is ready, sprinkle black pepper.

Serve hot with Naan or Chapati.

Shahjahani Biryani

Ingredients:-

Mutton little boiled 1 Kg
Rice 750 gms
Vinegar 1 tsp
Salt to taste
Red chilli powder 1 tsp
Ginger garlic paste 3 TBsp
Haldi 1 tsp
Onion 2
Taz path 3
Laung 10
Curd 1 cup
zeera powder 2 TBsp
Zafran 1 tsp
Till 2 TBsp
Cashewnuts (Kajoo) 1 cup
Coconut grated 2 TBsp
puff pastry 3

Method:-

Boil rice with 1 tsp vinegar & little salt.

Blend together curd, cashewnuts, white till & coconut. Mix this mixture in meat for marination.

Blend onion well to form a smooth paste.

Take oil in a pan & add onion paste. Fry till light golden. Add ginger garlic paste, taz path & laung. Fry adding litttle water, red chillies powder, zeera powder, haldi powder, salt. Mix & saute. Put marinated meat. Fry little, then add zafran mixed with milk & little water. Mix & cook till water dries & a thick curry is formed.

For serving:-

In a bowl put rice layer, then cooked meat curry, then again rice, then sprinkle zafran.
Roll puff pastry or spread it with hands to the size of your bowl.
Spread & cover your rice bowl with this puff pastry.
Put it in oven on medium heat.

Serve hot.

Yogurt Green Chilli (Dahi Wali Hari Mirch)

Ingredients:-

Big Green Chillies 125 gms
Oil 4 TBsp
Garlic finely chopped 4-6
Zeera 2 TBsp
Salt to taste
Rai 1/4 tsp
Kalonji 1/4 tsp
Methidana 1/4 tsp
Tamerind (Imli) water 1/2 cup
Yogurt 3/4 cup

Method:-

Put one cut lenghtwise in each of the green chillies.

Heat oil in a pan. Put garlic & zeera. Mix. Add Green chillies & mix well. Add rai, kalonji, methidana & salt. Mix & saute. Don't get it burnt, put little water & cover lid to simmer on low heat. Add imli water & yogurt. Cover lid again, till green chillies become soft.
When soft, open lid & cook to dry yogurt and a little curry is left.
It is ready to serve.

Serve hot or cold, it is delicious in any way.

Baghar-e-Baingan

Ingredients:-

Brinjal round 1/2 Kg
Oil 1 TBsp
Onion 2
Coconut grated 1 TBsp
Sabit Dhania 1 TBsp
Til 1 TBsp
Poppy seeds (Khashkhash) 1 TBsp
Peanuts 2 TBsp
Coriander leaves ½ bunch
Green chillies 4-6
Ginger Garlic paste 1 tsp
Chilli powder 2 tsp
Haldi powder ½ tsp
Salt 1 tsp
Tamarind (Imli) 3 TBsp

For Baghar:-

Meti seeds 1/4 tsp
Kalonji 1/4 tsp
Taz path 1
Zeera 1/2 tsp
Red chillies whole 5
Curry Patta 6-8

Method:-

Roast slightly on tawa Coconut grated, Sabit Dhania, Til,Poppy seeds (Khashkhash) & Peanuts & grind in the grinder.

Heat oil, fry onion in it to golden. Take out onion in a plate. Put all the baghar ingredients in the same oil. Roast this mixture & grind it with onion.
Make 4 slits in the brinjals. Fill some of this mixture in them.
Put rest of the mixture on low heat, adding, ginger garlic paste, chilli powder, salt, haldi. Saute. Then add brinjals along with imli juice & put it on low heat till water dries & oil floats on top.

Sprinkle coriander leaves.

Tasty Quiche

Ingredients:-

Milk 3/4 cup
Flour 2 cups
Egg 3
Cream 1 cup
Butter 4 TBsp
Black pepper 1/2 tsp
Cheese to taste

Minced meat 250 gms.
red chillies 1 tsp
coriander powder 1 tsp
salt to taste
haldi powder 1/4 tsp
coriender leaves 2 TBsp
Method:-

For pastry:-

In a bowl take flour, 4 TBsp water, butter, salt. Mix & knead well to form a smooth dough.

Sprinkle flour & roll this dough into a round chapati shape & spread it on a flate plate

For Minced Meat:-

Put little water in a pan, put minced meat, 1 tsp red chillies, 1 tsp coriander powder, salt, haldi powder. Cook till water dries & meat is tender. When done, sprinkle little oil on it. Mix & put chopped green coriender leaves in it & mix.

Spread minced meat evenly on the pastry. Press it.

Beat eggs in a bowl. Adding milk, cream. Beat well.

Spread it on the pastry.

Sprinkle black pepper, grated cheese.

Bake for 30 minutes in a preheated oven on medium heat.

Palak Paneer

Ingredients:-

Spinach (Palak) 1 kg
Green chillies chopped 6-8
Coriander leaves 1/2 bunch
Mint leaves 1/2 bunch
Paneer 1 pack
Ginger garlic paste 1 TBsp
Zeera 1 tsp
Garam masala powder 1/2 tsp
oil 2 TBsp

cream 1/2 cup

Method:-

Cut paneer into small cubes & deep fry & take out in a plate.
Boil chopped spinach for 5 minutes. Make sure the colour does not change. So boil very little. Then drain & blend it with green chillies, mint leaves & coriander leaves.
In a pan add oil & ginger garlic paste. Saute. Add zeera & fry. Add blended spinach mixture. Mix & saute. Put garam masala powder. Fry until oil comes out. Put cream & mix. Sprinkle some more chopped mint leaves & coriander leaves. Add salt & mix. Add 1 tsp of oil for shine. Mix. Add fried paneer cubes & mix. Add more cream. Mix & take out in a serving plate.

Serve with onion & tomato slices.

Kat-A-Kat

Ingredients:-

Kidney 4
Heart 2
Chops 4
Qasoori methi 1/2 tsp
Ginger garlic paste 2 TBsp
Butter 2 TBsp
Papaya 1 tsp
onion chopped 1
Brain 1
Salt t tsp
Red chilli powder 2 tsp
Garam masala powder 1 tsp
Tomato chopped 250 gms
oil 1/2 cup

To garnish:-

Coriander leaves
Green chillies

Method:-

First mix papaya & salt in chops & heart. Keep it aside for 2 hours.

Put oil in a pan. Fry chopped onion. Add tomatoes along with little water & ginger garlic paste. Put chops & heart & saute. Cut the heart into pieces with spoon, Add kidney, cut into pieces & do kat kat. Then add brain & fry all together all the above spices until tender.
Sprinkle Coriander leaves, Green chillies, butter & qasoori methi.

Serve hot with Naan

Tomato Ka Kat

Ingredients:-

Tomatoes 1 Kg
Onion brown & crushed 2
Coconut grated 2 TBsp
White Zeera 1 TBsp
Ginger 1 tsp
Garlic 1 tsp
Rai seeds 1/4 tsp
Methi seeds 1/4 tsp
Taz path 3
Haldi 1/4 tsp
salt 1 tsp
Chilli powder 1 tsp
Eggs boiled 2
Curry patta 6-8
Imli juice 1/4 cup

To garnish:-

Coriander leaves
Green chillies

Method:-

Cut tomatoes & put in a pan with imli juice, salt, haldi, taz path & 1/2 cup water. Cook on low heat. When slightly cooked cool & blend it well in the blender.
Grind coconut, fried onion, ginger, garlic, zeera, chilli powder, rai, methidana very finely & put it in the tomato mixture along with taz path, curry patta.
Cook again till slightly thick.

Heat oil for baghar & pour all the above & cover lid.
Serve with boiled eggs cut into quarters.
Sprinkle green masala.

Paya

1st Part:-

Goat Trotters (Paya) 8
Garlic 1 bunch
Ginger 3 TBsp
Onion 3-4
Haldi 1 TBsp

2nd Part:-

Zeera 1 TBsp
onion thinly sliced 2
Garlic paste 2 tsp
Garlic paste 2 tsp
Red chillies 2 tsp
oil 1/2 cup
haldi 1 tsp
Daal mash boiled & mashed 1/2 cup

For Garnish:-

Coriander leaves
Green chillies
Ginger slices

Method:-

Cook Trotters with 1st part ingredients for 2-3 hours adding a lot of water till trotters are tender & soft.

Boil daal mash with little ginger garlic paste & mash it.

Heat oil in a big pan. Add onion. Fry till light golden. Add ginger, garlic paste, haldi, red chillies. Fry adding little water.
Add boiled daal mash & boiled trotters, salt.
Cook it again on low heat for 1 hour.
Sprinkle zeera powder.

Garnish with coriander leaves, green chillies & ginger slices.

Serve hot with Naan.

Mazaidar Nahari

Ingredients:-

Meat (Bong) 1 Kg
Onion 1 Cup
Ginger garlic paste 2 TBsp
Oil 1/2 Cup
Saunf ground 2 TBsp
Dhani freshly ground 2TBsp
Red chilli poder 2 TBsp
Haldi 1 tsp
Salt 1 tsp
Water 1 Jug
Aata 1/2 Cup
Garam masal Powder 1 TBsp
To garnish:-

Corriander leaves
Mint leaves
Green chillies
Ginger slices

Method:-

Heat oil. Fry onion in it to golden brown. Saute ginger garlic paste in it. Add saunf powder, dhania powder, red chilli powder, haldi, salt. Mix. Saute little. Add Bong. Saute & add water.
Cook for 3-4 hours on low heat, until meat is tender very well.

Then before serving, add aata mixed in water. Keep mixing. Sprinkle garam masala powder. Again cover lid & cook for 15 minutes.

Garnish with Coriander leaves, Mint leaves, Green chillies, Ginger slices.

Serve with Naan

Gobhee kay Pakoray

Ingredients:


½ kg cauliflower florets
½ tsp turmeric powder
1 tsp salt
4 tbsp cornflour
For marinade
1 tsp ginger/garlic paste
2 tbsp chilli garlic sauce
½ tsp chilli powder
½ tsp salt
½ tsp Chinese salt
1 tsp vinegar
1 tsp Soya sauce

Oil for frying

For batter
5 tbsp cornflour
1 tbsp flour
2 tbsp rice flour, heaped
¼ tsp salt
½ tsp crushed red chillies
Water as per requirement

Method:


In a pan boil water with turmeric and salt, add cauliflower florets. After five minutes remove from heat and drain cauliflowers. Pat dry.

In a bowl mix all the marinade ingredients with the cauliflower, keep aside for 20 minutes. Make a batter of medium consistency, drain the marinade and dust florets with dry cornflour. Dip in batter and fry till golden.

Lamb Roast

Ingredients:-

Lamb of Goat 1
Lemon Juice 2-3
Chat Masala Powder 1-1/2 TBsp.
Garam Masala Powder 1 TBsp
Zeera Powder 1 tsp
Salt to taste
Red Chillies Powder 1 TBsp
Ginger Garlic Paste 3 TBsp
Black Pepper 1-1/2 tsp

Yogurt 1/2 kg

Method:-

Make cuts on the lamb with a knife.

Mix all the ingredients, except yogurt & put it on Lamb very well. Put it in the refrigerator for over night for marination.

Time to time mix it with a folk (putting folk in it, like cutting, so that the mixture can be absorbed in it.

At cooking time, pour yogurt well on Lamb & put it aside for 1/2 an hour.

For cooking put it in the preheated oven or griller until it is tender & water dries well.

Garnish with coriander leaves & green chillies.

Serve with hot nan, French Fries & onion rings mixed with lemon juice & salt.