Paneer Korma

Ingredients:
250 gms Cottage Cheese (Paneer)  
4 Tomato (Tamatar) 
3 Onion (Pyaj) 
1 " long piece Ginger (Adrak) 
2 Green Chilly (Hari Mirch) 
1 cup Mava
1 cup Cream (Malai) 
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1/2 tsp Garam Masala 
2 tblsp Clarified Butter (Ghee) 
Instructions:

• Cut paneer in square pieces.
• Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
• Grate mava.
• Heat clarified butter (ghee) in a pan.
• Add onion (pyaj), tomato (tamatar) paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add mava, cream (malai).
• Simmer for 2 minutes.
• Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
• Add cottage cheese (paneer) pieceswith 1/2 cup of water
• When the gravy thickens put off the flame.
• Take off the fire and serve hot.

Microwave Paneer Matar

Ingredients:
6"-7" round dish or 2" high with cover 
100g paneer - grated 
1 cup shelled peas 
2 tbsp. oil 
1 medium size onion 
1-2 green chillies 
1/2" piece ginger 
6 tbsp. ready made tomato puree 
1/4- red chilli powder 
1/2 tsp. cumin powder 
1/2 tsp. garam masala powder 
Cashewnuts - optional 
Salt to taste
Instructions:

• Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
• Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
• Now transfer this to a micro dish and micro high for 3 minutes.
• Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
• Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
• Serve, garnished with fresh coriander and green chili.

Palak Paneer

Ingredients:
500gms Fresh Palak (Saag) 
100gms Paneer
2 Onions grated Ginger, Garlic paste 
5-6 tbsp oil 
1 tsp pure ghee 
Garam masala to taste 
Red chili powder to taste 
1 tsp cumin powder 
Salt To Taste
Instructions:

• Clean and wash palak (spinach) nicely.
• Boil the spinach in water and cool it.
• Now mash it in a mixer.
• Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
• Now add onions and fry till golden brown.
• Add all spices except red chili powder.
• Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
• Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
• Add Paneer pieces to the gravy and cook until done.
• Take out in a bowl.
• Just before serving, heat pure ghee in a small pan.
• Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
• Caution: Don't allow chili powder to burn .

Matar Paneer

Ingredients:
450gms /1lb shelled Mutter (green peas) 
250gms / 1/2lb Paneer 
2 medium onions (chopped) 
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste 
1cup curd / plain yogurt 
1 tsp turmeric powder 
1 tbsp coriander seeds 
4 bay leaves 
2 cups water 
1/2 cup ghee / vegetable oil 
To Garnish :
Garam masala powder 
Chopped coriander leaves


Instructions:

• Make a paste by grinding together half the onions, the garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light brown and remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

Kadhai Paneer

Ingredients:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee) 

Instructions:

• Cut cottage cheese, capsicum in long pieces.
• Grind onion, tomato, ginger, salt, red chili powder and orange color.
• Mince cloves and cinnamom.
• Heat clarified butter in a pan.
• Add bay leaf, cloves, cinnamon.
• Then add onion, tomato, ginger paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add paneer and capsicum pieces.
• Cook on low flame.
• When the capsicum are done put off the flame.
• Take off the fire and serve hot.
• Serve with nan or paranthas.

Chilli Paneer

Ingredients:
350 gms Paneer 
2 tsp Salt 
1 Egg 
1/2 cup Corn Flour 
1 tsp Ginger-Garlic Paste 
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce 
2 tbsp Vinegar 
1/4 tsp Ajinomoto 
Oil for frying 
Little Water
Instructions:

• Cut the paner into cubes.
• Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture.
• Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
• Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.
• Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
• Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.

Veg Manchurian

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 onions.
• Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.
• Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.
• Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander.

Falooda

Ingredients:2 cups milk
1 packet falooda sev
3 tsp rose water
1/4 table spoon soaked tukmuri seeds/ sabja (basil seeds)

Instructions:
Boil the sev in water for 15 minutes. Now boil it in milk for another
15 minutes. Cool the sev. Put the sev in glasses and add rose water and the tukmir seeds. Now add the milk to it. You can add vanilla ice cream to your falooda if you wish.

Suji Malpua

Ingredients:1 litre milk
1/4th cup maida and suji (rava) each
Ghee, sugar as per taste

Instructions:
Roast the suji on a pan till light brown. Boil milk to make it thick.Add the milk and maida to the suji. Stir constantly to remove all lumps and ensure consistency. Add sugar if desired as per taste. This mixture will become your batter.
Place a pan on the gas. Take an amount of the batter and pour it over the pan in circular movements. Do not make it too thin. Cook for around 30-40 seconds and turn over.
Dip this in sugar syrup and serve.

Sukha Meva

Ingredients
1/4 cup nuts like almonds, cashews, chiroli (sunflower seeds), dried grapes (kishmish) and pistachios each
Ghee and sugar as per taste
Flavoured essence of Rose
Kesar
Ready-made Saivaiya

Instructions:Soak the almond and pistachios overnight. Remove the skin and cut into small pieces. Depending on how much you want to serve, take milk and bring it to boil. In another vessel, cook the saivaiya on a low flame in ghee till it turns golden. Add all the nuts and the flavoured essence to it. Let it cook for a while. Add the milk to this mixture and let it boil. Now add the sugar. Once boiled, let the milk remain on a low flame till it becomes thick.

You may also add milkmaid to the meva, however ensure that you limit the sugar initially, or else it may become too sweet.

Haleem

Ingredients:
250 gms mutton
1 cup wheat
1/4th cup channa dal (split gram)
1/4th cup moong dal (green gram)
1/4th cup masoor dal (red lentils)
Salt, coriander powder and chilli powder as per taste
Ginger garlic paste.

Instructions:
Soak the wheat overnight and keep it pounded and husked. Soak the channa and moong dal for 40 minutes. Put eight cups of water in a vessel and bring it to boil. Add the wheat, ginger garlic paste, coriander powder and chilly powder and salt . Mash the mutton pieces and add it to the mixture. Cook over a medium flame till the mutton is tender.

Grilled Pizza

Ingredients:


1 tsp salt
1 1/2 cup warm water divided
3 1/2 cups fine white flour
1/4 cup corn meal
1/4 cup whole wheat flour
4 tbsp olive oil divided
2 tsp light brown sugar
3 tbsp dry yeast
Pizza sauce
Pizza cheese (shredded)
Frozen mix vegetables



Procedure:

1. Dissolve yeast and sugar in half cup of lukewarm water and leave it for 8-20 mins until bubbles appear on the surface of the mixture which shown that the yeast is active.
2. Meanwhile combine dry ingredients together including white flour, wheat flour, corn meal and salt and sift them together so that they mix well with each other.
3. Now on your kitchen counter make a well of flour mixture and in the empty space add olive oil, yeast solution, brown sugar and remaining warm water and gradually slide the flour mixture into the well and using soft hands knead the dough. When all the dry mixture mix properly with rest of the ingredients then press and spread the dough using your palm and roll, repeat this step 4-5 time until dough become smooth and soft. If you feel the dough is sticky then add flour while kneading the dough.
4. Cover the dough with gelatin sheet and leave it for at least an hr. until the dough would become double.
5. Prepare grill to bake the dough, for that heat coal until become red hot.
6. Divide the dough into 6 equal parts, take a piece of dough and roll it to make a round shape of half inch thickness.
7. Place the crust over the grill, when bubbles starts to appear on the surface of the crust turn the side to cook it evenly form both sides but it would not get brown. Grease the crust while grilling with remaining olive oil so that the crust would not get dry.
8. Now make toppings for pizza according to your choice including sauce, cheese and veggies.
9. After that transfer the crust to the grill again and cook for 4-5 mins until cheese starts to melt.

Mexican Pizza

Ingredients:

500 gm ground mutton,  chicken, beef
1 tbsp ginger garlic paste
1/2 tsp salt
1 tbsp onion (minced)
1/4 tsp paprika
1−1/2 tsp red chili powder
2 tbsp water
8 small flour tortillas
1 cup cooking oil
1/3 cup tomato (diced)
2/3 cup mild picante salsa
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/4 cup green onions (chopped)
1/4 cup black olives (sliced)

Procedure:

1. In a sauce pan cook ground beef, chicken or mutton with ginger garlic paste and salt on medium heat until all the water of meat have been dried.
2. After that add salt, onion, paprika, chili powder and water and simmer for 10-15 mins.
3. Now fry tortilla (or pizza base) in very hot oil for just 30 seconds. If any bubbles are formed during frying then remove them so that tortilla would remain flat.
4. Now take a piece of tortilla and spread the prepared ground beef and salsa on it, place another tortilla piece onto it and spread veggies (tomatoes, olives and onions) and cheeses.
5. Place the pizza in preheated oven at 400 degrees F for just 10 mins.

Breakfast Pizza

Ingredients:

4 eggs
3 tbsp green pepper (finely chopped)
1 medium size tomato (seeded and chopped)
3 tbsp milk
Salt and pepper to taste
½ tsp dried oregano
1 tbsp butter
4 English muffins (cut into halves)
Pizza sauce as required
2 tbsp green olives (sliced)
2 tbsp grated Parmesan cheese
Cheddar or Mozzarella cheese as required for topping

Preparation:

1. At First prepare egg omelet for the pizza, for that take a mixing bowl and beat eggs, milk, salt, pepper and oregano.
2. In a frying pan melt butter; add half of egg mixture and cook on medium heat until eggs are cooked well. Similarly fry rest of the egg mixture.
3. Now divide omelet into 8 equal pieces. Spread pizza sauce on each muffin and place a piece of omelet on each muffin.
4. Now sprinkle tomato, green pepper, olives and cheese on each muffin.
5. Place these pizzas on a pan and place it in double boiler or broiler and cook for 5-8 mins until cheese melts completely.

Stuffed Crust Pizza

This stuffed crust pizza is stuffed with cheddar cheese slices hence become a cheesy chicken pizza. You can also stuffed meat kebabs in place of cheese and enjoy meat flavor in every bite of pizza.

Ingredients:

For Dough:
3 cup all purpose flour
1 tbsp instant yeast
2 tsp salt or to taste
2 tsp sugar
4 tbsp oil
For Topping and Stuffing:
1 chicken breast (cut into cubes)
Salt to taste
2 tbsp yogurt
1 tbsp crushed red chili
½ tbsp red chili powder
2 tbsp lemon juice
1 tbsp roasted cumin powder
1 tbsp ginger garlic paste
¼ cup oil
1 green capsicum (cut into small cubes)
1 yellow capsicum (cut into small cubes)
1 medium size onion (sliced)
¼ cup green olives
¼ cup black olives
1 tsp dried oregano
1 tsp dried thyme
Mozzarella cheese as required
8-10 cheddar cheese strips (thick)
Pizza sauce as required

Procedure:

1. Mix all the ingredients mentioned for the dough and make soft smooth dough using lukewarm water and leave at room temperature for 1-2 hrs to raise.
2. Marinate chicken pieces in yogurt, red chili, lemon juice, ginger garlic paste, salt and cumin and leave for at least 30 mins.
3. Take a non stick wok heat oil and cook marinated chicken in it for 15-20 mins at medium slow heat until all the water of chicken would have been dried and tender completely.
4. After that mix capsicums and onion in the chicken and cook on high heat for just 2 mins so that flavor of spices absorb in the veggies.
5. Now take the pizza dough and roll it to size of large pizza and spread it over the pizza pan so that it would larger than the pan size so that dough spread outside the pan.
6. Now spread pizza sauce only at the sides of the dough and now placing cheddar cheese strips at the circular sides of the dough. Then wrap the extra dough which spread outside over the cheese strips and seal well by pressing the dough.
7. When cheese strips cover completely by the dough spread the remaining pizza sauce in the center of the dough and now make topping of chicken vegetable mixture, olives and mozzarella cheese.
8. Place the pizza in preheated oven for just 8-10 mins at 400 degrees F and then turn on the upper burner or grill of the oven and reduce the temperature to 350 degrees F and bake for 5 more mins so that cheese melts completely and edges of dough turn into light golden in color.

Apple and Jelly Pastry

Ingredients:
3 apples (crushed)
1 packet apple jelly powder
1 packet banana jelly powder
1 packet fresh cream


Procedure:
1. Boil 1 cup water and add red jelly powder in it and mix well to dissolve completely.
2. In a plate (don’t use plane plate) put half crushed apples and pour the prepared liquid jelly on it and freeze it for 15 minutes.
3. Similarly follow steps 1 and 2 for green jelly but in other plate.
4. In the serving dish put the layer of green jelly and apple mixture and add some fresh cream on it and freeze it for 15 minutes.
5. After 15 minutes put red jelly and apple mixture layer and add fresh cream layer on it and freeze it for 15 minutes.
6. When all the layers are freeze well then decorate it with some cone jelly or apple pieces.

Fruit and Cream Delight

This fruit delight is a dessert  very common in Pakistani Cuisine ( with the name lab-e-Shirin ). Any fruit can be used in this recipe for instance banana, apple, grapes etc. 

Ingredients:
1 apple chopped
4-5 banana or according to your desire
½ cup pineapple chopped
2 different color of fruit jelly powder
750 gm milk
1 cup fresh cream
2 tbspn corn flour
Sugar to taste

Procedure:
1. Boil milk and add sugar in it.
2. Dissolve corn flour in ½ cup water.
3. When sugar completely dissolves in milk, add corn flour paste in the milk and stir continuously so that lumps are not formed. The milk start to thick, remove the pan from the stove after 5 minutes.
4. Pour the batter in the deep bowl and stir continuously to avoid forming layer on the top of batter and let the batter cool.
5. Add fresh cream in the batter and mix well.
6. Add all the fruits in the mixture and leave in the freeze for few minutes.
7. Make jelly of different colors and cut in square shapes.
8. Add the all the jelly in the fruit and milk mixture and leave in freeze to chill.

Sprinkle orange powder on the mixture and some sweet color syrup before serving.

BBQ Chicken

Ingredients:
4 large chicken pieces (take a chicken and make its four equal pieces)
1 tbspn ginger paste
1 tsbpn garlic paste
1 tbspn red chili powder (or as you required)
1 tspn turmeric powder
Salt to taste
3 tbspn lemon juice
500 gm yogurt
1 tbspn mix spices powder
1 tspn nutmeg and mace powder
50 gm saffron (optional)




Procedure:
1. In a bowl, mix all the spices with yogurt.
2. Make angular cuts on each piece so that spices can absorb in it.
3. Marinate chicken pieces in the mixture and leave the marinated chicken pieces for 1 hour so that all spices are absorbed in the chicken.
4. Put the chicken pieces in the baking tray and bake them at 180oC for 25-30mins or until turn into light brown in color.
You can also bbq the chicken pieces, its smell and tastes become more wonderful.

Fish Batter

Ingredients:

1 kg fish fillets (make small pieces)
1 cup plain flour
1/2 cup graham flour
1/2 cup corn flour
2 tbspn lemon juice
Salt to taste
1 tbspn red chili powder
1/2 tbspn turmeric powder
1 tbspn carom powder
1 tbson chat masala or mix spice powder
2 tbspn garlic paste
1/2 tbspn baking soda
1 egg
water as required

Procedure:

1. Take a bowl and add all the spices, egg, flour and water (1 cup approx or as you need) to make a smooth paste. The density of batter should not too thin or thick. If you drop the batter from spoon it should easily drop and does not stick to the spoon.

2. Dip fish pieces in the batter and leave for an hour in a refrigerator so that all flavors absorb into the fish.
3. In a deep frying pan pour oil and heat it well. When the oil becomes warm put fish pieces in the heated oil and fry on medium heat for 8-10 mins or until fish becomes golden brown in color.

Take out the fried fish pieces in a dish. Serve it with any dip sauce you like.

Rasmalai

Ingredients:

For Rasmalai Balls:
1 liter milk

2 tbspn lemon juice

For Sugar Syrup:

250 gm sugar

300 ml water


For Milk Syrup:
1 liter milk

Sugar to taste
1/2 tspn cardamom powder

Procedure:

1. To make rasmalai balls, boil one liter milk in a deep saucepan.
2. When milk become boil completely, switch off the flame then add lemon juice and stir constantly.
3. After few minutes lumps of milk would form and milk will be separated into water and lumps.
4. Take a muslin cloth, and put it onto the surface of a bowl. Pour the spoiled milk onto the muslin cloth and drain out all the water from the lumps.
5. Now make a bag of this muslin cloth so that lumps would remain in this bag and hang out the bag on a suitable place for at least 30 mins so that rest of water would drain out completely and the lump become dry.
6. Open the muslin bag, now the dry lumps would become dry and its similar to cottage cheese block.
7. Knead the dough of lumps for 10-15 minutes so that the dough become smooth and soft. This process is very important to make soft rasmalai.
8. Now take small pieces of dough and make them into ball shape of small lemon size.
9. Make sugar syrup using the mentioned quantity of sugar and water.
10. Put the balls into the hot sugar syrup for 2-3 minutes and then take out one by one from the syrup in a plate.
11. Take a bowl of cold water and put all the balls in that.
12. In another sauce pan, boil rest of milk and reduce it to almost half.
13. Add sugar according to your taste and cook for 5-10 mins more and then switch off the flame.
14. Take out each ball one by one from the cold water by slightly press each of them so that excess water drain out but make sure the ball would not break.
15. Put these balls in the hot sugar milk syrup.
16. Sprinkle some cardamom powder and crushed almonds onto the rasmalai and place the bowl in fridge for an hour to chill.
Delicious rasmalai is ready to serve.

Banana Chocolate chip cake

Ingredients:

1 ½ cup all-purpose flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
¾ cup granulated sugar
½ cup margarine (softened)
2 eggs
1 cup mashed ripe bananas
1 tsp vanilla extract
2 tbsp cocoa
1 tbsp granulated sugar
½ cup chocolate chips

Procedure:

1. Sift together dry ingredients including flour, baking powder, baking soda and salt.
2. In a large mixing bowl cream margarine and sugar until become smooth and creamy.
3. Add eggs one by one and beat gently after each addition.
4. Now add mashed banana and vanilla to the mixture and mix well.
5. Gradually add dry mixture to the banana mixture and mix using wooden spatula.
6. When sooth batter would form then take out 5-6 tbsp of this batter in a small bowl and mix it with cocoa.
7. Add chocolate chips in vanilla batter and mix.
8. Take a suitable greased cake pan and spread half of vanilla batter onto the base, pour half of the cocoa batter on it and spread it using spoon so that patches of this batter spread everywhere. Now again pour rest of the vanilla batter and put remaining cocoa batter in similar pattern on it.
9. Place the pan in preheated oven for 30 min at 350 degrees F.
10. When cake is done take it out from oven, cool it to room temperature on wire rack and then cut it into slices for serving.

Chocolate Almond ice cream

Ingredients:

1 ½ cup almonds (toasted and peeled)
8.5 oz cooking chocolate (melted)
15 oz milk
4 large eggs
2 tsp vanilla extract
5 oz granulated sugar
½ tsp salt
1 cup heavy whipping cream

Procedure:

1. Spread almonds on a tray and pour melted chocolate evenly over the whole almonds. Let it freeze in freezer until become hard, it would take 15-20 min.
2. After that crush the hard chocolate almonds in grinder and set aside.
3. Boil milk in a sauce pan on slow heat.
4. In a mixing bowl, beat eggs, vanilla, sugar and salt until become fluffy and creamy.
5. When the milk gets boil, remove it from heat and let it cool to room temperature.
6. Slowly add milk to the egg mixture and keep stirring while adding otherwise scrambles of egg would form.
7. When all the milk and egg mixture combines to form smooth batter again cook it on slow heat by constant stirring until batter would get thick, it would take 10-15 min.
8. Remove the pan from heat and mix heavy cream in the batter
9. When beating done half way add crushed chocolate almonds to the batter and start beating again until desired ice cream consistency would obtain.
10. Pour the batter in ice cream maker and follow the instructions mentioned on the maker.

shahi korma

Ingredients:

¼ toasted cashews (crushed)
6 garlic cloves (minced)
2 tbsp ginger (minced)
1 kg lamb pieces
¼ cup oil
4-6 cloves
1″ piece cinnamon stick
3 greed cardamoms
2 black cardamoms
2 medium onions (finely chopped)
1 ¼ cup heavy cream
1 tbsp paprika
Salt and pepper (to taste)
2 tsp garam masala

Procedure:

1. Puree cashews with water in blender and mix with garlic and ginger.
2. Marinate the meat (chicken or mutton) pieces with this mixture and leave for an hour or overnight.
3. Heat oil in a deep pan and toast cloves, cinnamon and cardamoms for just 1-2 min until pleasant smell starts to come.
4. Add onions and sauté for 3-4 min.
5. Now add marinated meat and cook on high heat for just 4-5 min until all the water from meat become dry.
6. Add cream, paprika and seasoning of salt and pepper and mix well. Then add enough water so that thick gravy would form.(approx. 2 cup or more)and simmer for 90 min or until meat becomes tender.
7. After that sprinkle garam masala on top of the gravy and then serve hot with naan.

Nawabi Biryani

Ingredients

• 325 gms Basmati Rice
• 1/2 kg. Mutton (cut in pieces)
• 3 Onions (sliced)
• 1/2 tbsp Ginger-Garlic Paste
• 1 tsp Garam Masala
• 3 small-sized Red Chilies
• 1 piece Cinnamon
• 1/2 cup Curd (beaten)
• 3 Green Cardamom
• 5  Pepper
• 5  Cloves
• 1/2 tsp Shahjeera
• 1/2 tsp Turmeric powder
• 1/4 cup Milk, with saffron
• 1 pinch Coriander/Pudina (chopped)
• Jardalu (5 apricots )
• Dry Fruits
• Ghee, as required

Method

• Fry the dry fruits & apricots in 2½ tbsp ghee, with a little salt (to taste).
• Now, grind the fried onions and red chilies, to make a fine paste.
• Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric powder and salt.
• In a pressure cooker, heat ghee, add the marinated mutton and cook till done.
• Heat ghee again in another vessel, add the whole spices, fry for a while and then add the washed rice.
• Add salt and warm water, enough that it comes 1½ inch above the rice. Cook till the rice is done.
• Remove the rice from the pan, spread out to cool and remove the whole spices.
• To assemble, apply ghee to a heavy bottomed vessel, add the cooked mutton and sprinkle some garam masala.
• Cover with a layer of rice, followed by melted ghee and then the saffron milk.
• Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
• Mix and serve, hot garnished with chopped coriander & pudina.

Mutton Korma

Ingredients
½ kg Boneless mutton.
½ tbsp cumin.
Coconut paste. (½ cup)
1 tbsp Ginger paste.
1 tbsp Garlic paste.
Onions. (Finely chopped 1 cup)
Poppy seed paste. (½ cup) Coriander powder 1 tbsp.
Red chili powder ½ tsp.
Turmeric powder ½ tsp.Bay leaves 2 nos.
Cloves 6-8 nos.
Nutmeg powder A little.
Green elaichi 6-8 nos.
Cinnamon sticks A few.
Oil 4 tbsp.
Salt to taste.

Method
Dry cloves,elaichi,,jeera ,cinnamon sticks and nutmeg powder are to be roasted and then ground to a fine paste. Heat some oil in a saucepan, add bay leaves and chopped onions and sauté. When the color of the onion changes to brown, ginger and the garlic paste needs to be added. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, add salt to taste and boil till the mutton becomes tender. Add the paste of poppy seeds, coconut paste along with the roasted coriander powder. Boil for another ten minutes. Garnish with coconut paste and serve hot.

Korma

Ingredients:

3 tablespoons of Corn oil
1 chicken cut into pieces
1 teaspoon garam masala
1/2 teaspoon chili powder
2 green chilies
3 large tomatoes
2 large red onions
2 teaspoons ginger paste
2 teaspoons garlic paste
5 black peppercorns
2 black cardamom pods
2 teaspoons salt
2 tablespoons half and half
2 tablespoons natural yogurt
1 teaspoon lemon juice.

Method:

The oil needs to be heated in a large heavy bottomed pan. Sauté the finely sliced onions until the color changes to golden brown. Add the ginger, garlic, chili, mixed spices, salt, cardamom, and peppercorns and mix well. Chop the tomatoes, and add them to the mixture. Stir well for two to three minutes. Add the chicken and fry on high heat and coat the chicken mixture with the spices. Reduce heat to low and cover. Let the chicken cook for 25 minutes. Add yogurt, lemon juice and chilies.
Let cook on low heat for another 20 minutes. Serve.

Shikampuri Kebab

Ingredients
Mutton pieces (from the leg) 1/2 kg,
Chana dal (split gram)1/3 cup,
Green chillies, whole 3-4 or to taste,
Ginger-garlic paste 1 tablespoon,
Chilli powder 2 teaspoons or to taste,
Black cardamom 4,
Bay leaves 4,
Cinnamon sticks 4,
Cloves 6,
Salt to taste,
Yoghurt 1/2 cup,
Garam masala (mixed spices) powder 1-1/2 teaspoons,
Green chillies, finely chopped 2-3,
Fresh coriander leaves, finely chopped 1/3 cup,
Fresh mint leaves, finely chopped 2 tablespoons,
Fresh cream or hung yoghurt 1/2 kg,
Lime juice 3 or 4 tablespoons,
Eggs, lightly beaten 2,
Oil or ghee(clarified milk) to fry.

Method
Place cream or hung yoghurt in the refrigerator overnight or until firm. Put the meat along with the spices ,covered with water, into a pot. Boil until the meat is tender and make sure that all the water has evaporated. Remove from the pot and discard the chillies and whole spices. The meat needs to be ground into a fine paste without adding water. Add the yoghurt, garam masala(mixed spices) powder, coriander leaves, mint leaves and lime juice to the ground meat and mix well. Divide the meat mixture into equal parts. Take a portion of the paste and roll it into a ball between your palms. Flatten slightly and make an indentation in the centre of the meat which is to be filled with a spoonful of the cream or yoghurt.Fold the ground paste over to seal. All the kebabs are to be made in this way and dipped in beaten egg. Shake off any excess .They are to be fried in hot clarified milk or oil until the color changes into a golden brown.

Shami Kebab

Ingredients
½ kg minced meat without fat.
2 tbsp chana dal (split gram) washed and soaked in water for ½ hr.
2 pieces dalchini. (cinnamon)
3 cloves.
1 piece ginger.
1 tsp coriander and cumin powder.
1 tsp garam masala.(mixed spices)
10 garlic flakes.
2 elaichi. (cardamom)
1 tsp chili powder.
A pinch of pepper.
A handful of Kothmir and chopped pudina.(mint leaves)
1 egg.
Juice of ½ a lemon.
1 finely chopped onion.
Oil for frying.
Salt to taste.

Method
Wash and drain the mince. Mix the split gram , whole spices, a cup of water and salt to taste. Cook until it becomes dry. Remove from the fire and add ginger, garlic, pepper, chili powder, coriander and cumin powder and grind the mixture into a fine paste and knead into a dough. Now add the chopped mint leaves, kothmir, lime juice and salt to taste. Make lemon sized balls of the dough, flatten the balls and stuff them with a little onion mixture. Dip the stuffed kebabs in the beaten eggs and shallow fry till it is cooked.

Biryani

Ingredients
500 gms Basmati Rice (long grained rice).
1kg Mutton (cut into small pieces).
2 tsp. Garam Masala.(mixed spices)
6 Red chilies.
2 Dalchini (Cinnamon Sticks)
2 pieces Elaichi.(cardamom)
3 Green chilies.
7 Cashew nuts.
Onions (A handful, sliced fine and fried till crisp)
5 Lavang (Cloves)
6 Kothmir, (chopped Fresh coriander)
1 small bunch Pudina (mint leaves) chopped.
Ginger Garlic paste.
3 tsp. Saffron. (dissolved in ¾ cup milk)
Curd beaten 1 cup.
Juice of 2 Limes.
4 boiled eggs. Ghee /Oil 5 tbsp.
Salt to taste.

Method
The chillies and the cashew nuts needs to be ground into a fine paste. Mix the mutton pieces with the ginger-garlic paste and beaten curd and Keep aside. Fry the chili paste in 4 tablespoons clarified milk or oil. To this add the mutton, ¼ of the fried onion, 1tsp garam masala(mixed spices) and salt to taste. When the clarified milk separates from the mixture, add one and a half cups warm water and pressure cook till tender. Fry the whole spices in 1 tbsp. clarified milk/oil in a wide-mouthed vessel. Add the rice and fry a little, add green chilies and salt to taste and enough water for the rice to cook. When the rice is cooked, spread it on a plate and remove the spices . Make a mixture of the chopped Kothmir, mint, mixed spices and fried onion and keep aside. Smear the inside of another wide-mouthed and thick bottomed vessel with clarified milk. Spread a layer of rice in it and cover it with half the mutton. Sprinkle half of the Pudina mixture* and juice of a lime. Put a layer of rice followed by a mutton layer and finish with a final layer of rice. Sprinkle the rice with saffron milk and some clarified milk. Cover tightly and cook for twenty minutes over slow fire. Serve hot.

Haleem

Ingredients
250 gms Mutton.
1 cup Wheat soaked overnight, drained, pounded & husked.
A handful of channa dal(split gram), soaked for 1/2 hour.
A handful of moong dal(green gram), soaked for 1/2 hour.
A handful of masoor dal(red lentils), soaked for 1/2 hour.
1 tsp coriander powder.
2 tsp Ginger-garlic paste.
4 tbsp Ghee(clarified milk)
1 tsp Chili powder.
1/2 tsp turmeric.
2 Onions, sliced and fried crisp.
Salt to taste.

Method
Heat 6-8 cups of water in a wide-mouthed heavy bottomed vessel. Put in the drained gram, wheat and mutton along with the ginger garlic paste, coriander powder, turmeric, red chili powder and salt when the water starts to boil. Cook over medium fire till the mutton is tender. Then mash the mutton and add the crushed fried onion to this mixture. Heat the clarified milk and pour it over the Haleem. Sprinkle lemon-juice before serving it hot.

Almond Ice Cream

Ingredients:

1 lb of blanched almonds
1 pint of heavy cream
4 tablespoons rose essence.
6 pints of whole milk
1 lb sugar

Method:

The almonds are to be placed in a large bowl ,covered with cold water and set aside. Set aside 1/2 pint of the milk. Boil the rest of the milk in a large non stick saucepan. Simmer until the milk is reduced by half. Stir from time to time.
Drain the almonds .After grinding them them roughly mix it together with the 1/2 pint of milk set aside. Add almond mixture and sugar to the hot milk and continue stirring on low heat for approximately 20-30 minutes. Allow the mixture to cool to room temperature. Place in the refrigerator until well chilled. Chop the remaining almonds, but not too finely and stir into the chilled milk mixture. Add the heavy cream and the rose essence. Stir to mix all the ingredients. Pour into a freezer safe container and freeze until solid. Thaw in the refrigerator 20 minutes and serve.