Besan Burfi

Ingredients

1 c Besan
1 c Shortening
1 c Sugar
4 seeds Cardamom
Nuts (optional)
Directions

Melt shortening in a pan. Turn down heat and add cardamom and Besan. Fry, stirring constantly to prevent burning until it has changed to a brown color and smells done. (Test: a few drops of water sprinkled on it sputters instantly).
Turn off the heat and stir in the sugar. Spread 1/2" thick onto a platter. Cut into diamond shapes after it has cooled down.

Almond Cashew Burfi

Almond Walnut Cashew Burfi is a healthy, quality substitute for candy that your entire family will enjoy.

Recipe will make 24 pieces.

Ingredients:

1/2 cup almonds
1/2 cup walnuts
1/2 cup cashew nuts
1 1/4 cup sugar
1/2 cup water
1/2 teaspoon cardamom powder
1 tablespoon sliced almonds to garnish
Method

Dry grind the walnuts, cashews and almonds in a food processor.
Dry roast the groundnuts in a frying pan on low medium heat.
Roast them just enough so that the nuts start to give off an aroma. It will take about 4 to 5 minutes. Remove from heat and set aside.
Put the sugar and water together in a saucepan on medium heat. Bring to a boil to make the 1 thread syrup or on the candy thermometer it should reach 230 degrees F.
Turn off the heat and stir in the cardamom powder.
Add the nuts to the syrup and mix, and then spread over a greased 8-inch plate. Note: don’t let the syrup cool off. It must be spread while still hot.
Wait a few minutes until burfi is set but still soft.
Then cut the burfi into any shape you like (such as square, diamond, triangle).
Garnish each piece of burfi with sliced almonds while the burfi is still soft.
Allow the burfi to cool for about an hour to dry and hold its shape. Now you can remove the burfi from the plate.
Burfi can be stored for a month.

Gulab Jamuns

Gulab Jamuns


Ingredients

1 c Bisquick
2 c Carnation powder
2 c Water
1 1/2 c Sugar
4 pods Cardamom
few drops Rose water
1/2 stick Butter (4 T)
1/8 c Yogurt
Milk
Oil for frying
Directions

Heat butter and pour in a bowl. Add Bisquick, carnation powder and yogurt and blend together. Knead well adding milk if necessary. Make a smooth ball, cover and let rest (30 minutes?). Make 12-14 small balls.
Heat the water, add sugar, bring to boil, add cardamom seeds and simmer. Boil, then simmer to reduce the water by half. Heat the oil until hot and fry the balls to a golden brown or until they are dark brown---almost black.

Soak in sugar syrup until they double in size (1 hour or overnight). Serve hot or cold.

Rice Flour Pudding

Ingredients

4 1/2 c Milk
3/4 c Sugar
2 oz Rice flour
6-8 drops Rose water
1 oz Almonds
1/2 oz Pistachio nuts
Directions

Blanch (optional) and shred nuts. Mix rice flour into the milk and mix until smooth. Cook over medium heat until a creamy consistency is achieved (20-30 minutes?). Simmer and add sugar and stir for 2-3 minutes more.
Cool (in refrigerator for 30 minute) add the rose water, almonds and pistachios (maybe before it cools). Pour into individual dishes and serve.

Kheer

What makes this dessert unusual is that it is not as sweet as most Pakistan desserts. It is fairly simple to make. Make sure that the vermicelli is very fine (angel hair pasta is ok but the very fine vermicelli that can be bought at chinese stores is the best).
Ingredients

1 stick Butter
2 handfuls Very fine vermicelli
4 cups Milk
1 pint Whipping cream
1 handful Raisins
3 tblsp Sugar
4 Almonds (optional) peeled and thinly sliced
Directions

Melt butter in a 4 qt pot. Break vermicelli into 3" pieces. Over low heat stir vermicelli into butter until it turns light brown. Pour in the milk and stir over medium heat until it boils. Put in the raisins, almonds and sugar.
Continue to cook under low heat for 10 minutes. Add whipping cream and continue to cook for a couple of minutes. Remove from heat and, when cool, chill in the refrigerator before serving

Spicy Eggplant In Ginger-Tamarind Sauce

Masala Vangi)

Ingredients

1.00 1/2-inch-round ball tamarind
0.25 c -Boiling water
1.00 lb Thin, long eggplant
3.00 tb Light vegetable oil
1.50 ts Minced garlic
2.00 ts Ground coriander
0.25 ts Ground cinnamon
0.13 ts Ground cloves
0.50 c Packed flaked coconut -- fresh or canned, -- unsweetened
1.00 ts Cayenne pepper (or more)
0.50 ts Coarse salt; or to taste
2.00 tb Unsulphured molasses -OR- Brown sugar
0.50 ts Black mustard seeds --GINGER-TAMARIND SAUCE---
-Tamarind residue from above
0.50 c -Boiling water
0.50 ts Cornstarch
1.00 tb Shredded fresh ginger
Directions

Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce.
Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece.

Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well.

Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them.

Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately.


Ginger-Tamarind Sauce:

Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue.
Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds.

Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce.

Alu Carrot Pickle

Ingredients

3 medium carrots peeled
1 medium caulifower stalks removed
1/2 cup salt
3/4 cup red chilli powder
1 tablespoon turmeric
1 cup vinegar
1 cup jaggery (Indian palm sugar) -- grated
                                                        Directions

Cut carrots lengthwise into four, or six, if very thick. Cut lengths into 1 1/2 inch stubs. Keep aside.
Separate cauliflower florets. Break to halves if very big. They should match size of carrot pieces.

Add chilli, salt, turmeric. Toss well. Transfer to a clean dry bowl, Keep in sun for 4 days.

Heat vinegar till warm. Add jaggery, stir. Heat further till vinegar is very hot, and jaggery has melted. Cool to room temperature. Add to sunned vegetables.

Transfer to a clean dry pickle jar, close lid tightly. Marinate in a warm dark place for 5-6 days. Turn well with a spoon;

Serve with chappatis, rices or just about anything.
Making time: 1 hour (marinating 4 + 5 days)
Makes: 1 kg pickle (approx.)
Shelflife: 3-4 months refrigerated

Vegetables in a Yoghurt and Coconut Sauce

Ingredients

100 g Green beans, cut into 1cm Pieces
50 g Carrots, diced into 5mm Cubes
50 g Peas
3/4 t Chilli powder
1/2 t Ground turmeric
3/4 t Salt
350 -ml water
250 -ml unsweetened yoghurt
2 Green chillies
1 t Ground coriander
2 T Dessicated coconut
1 T Oil
1/2 t Mustard seeds
8 Curry leaves
                                                                            Directions

Place the vegetables, chilli powder, turmeric, salt and water in a large saucepan and bring to the boil. Simmer for about 20 minutes until the vegetables are tender. Remove from heat.
Whisk the yoghurt, green chillies, coriander and coconut together and set aside.

In a large saucepan, heat the oil over medium high heat. Add the mustard seeds and curry leaves, and after 5-6 seconds add the vegetables with the liquid. Cook for 2-3 minutes. Lower the heat and add the yoghurt mixture and stirring occasionally, cook for a further 4-5 minutes. Serve with rice.

Uppama

Ingredients

6 tb Vegetable oil
1 pn Asafetida
1/2 ts Whole black mustard seeds
1 Whole dried hot red pepper
1 t Chana dal
2 ts Urad dal
1/2 md Onion -- peeled and minced
1 c Finely shredded cabbage -- firmly packed
1 sm Potato -- peeled -- cut into 1/4-inch dice
2 tb Shelled peas
1 Fresh hot green chili -- minced
1/2 ts Finely grated fresh ginger
3/4 ts Salt
1 c Cream of wheat -- (15 minute variety)
1 1/4 c Boiling water
1 tb Finely minced cilantro
                                                                     Directions

Pour the oil into a medium or large skillet set over medium heat. When the oil is hot, add the asafetida, mustard seeds, red pepper, chana dal, and urad dal. When dals turn reddish in color, add to the pan the onion, cabbage, potato, peas, green chili, and ginger. Increase heat to medium-high and cook the mixture, stirring all the while, for about 2 minutes. Cover skillet, reduce heat to low, and simmer until vegetables done, about 5-6 minutes. Uncover and mix in salt. Increase heat to medium and add cream of wheat. Cook 5 minutes, stirring the mixture and being careful not to let the cream of wheat brown. Decrease heat to low.
Add boiling water, a couple of tablespoons at a time, stirring after each addition and allowing water to be absorbed before adding more. (More water may be used if a moister uppama is desired.)

Continue stirring and cooking over low heat for 10 more minutes. Garnish with minced cilantro for serving.

Rice With Potatoes, Cilantro And Mint

Ingredients

1/2 teaspoon saffron threads
1 1/2 cups boiling water
2 cups basmati rice -- or other long-grain rice -- dry measure
2 tablespoons vegetable oil
4 cloves
1 stick cinnamon
2 potatoes -- 1/2" cubes (about 8 oz/250g)
2 tablespoons chopped mint
1 tablespoon fresh ginger -- minced
1/2 cup plain low-fat yogurt
1/4 teaspoon salt
1/4 cup chopped cilantro
1 onion -- thinly sliced
                                                                  Directions

(2O minutes)
Soak the saffron in a small bowl in 1 tablespoon of the boiling water for= at least 10 minutes. Wash the rice under cold running water until the water runs clear. Drain,= then place it in a medium-sized bowl, cover with water and soak for 30= minutes.
Preheat the oven to 350=B0F (180=B0C) COOKING (25 minutes)
Bring a large saucepan of water to a boil. Add the rice, stir well, and= boil rapidly for 5 minutes. Drain.
While the rice is cooking, heat the oil in a large, flameproof casserole= dish over medium heat. Add the cloves and cinnamon and stir for 30 seconds.= Add the potatoes and cook, stirring frequently, until golden, about 5= minutes. Remove from the heat. Sprinkle the mint and half of the ginger= over the potato mixture.
Spread half of the rice over the potato mixture. Place the yogurt, salt, saffron and saffron liquid in a small bowl.= Combine well. Pour half of the yogurt mixture over the rice in the= casserole dish.
<> Sprinkle the remaining ginger, the cilantro and onion on top and cover= wiht the remaining rice. Pour the remaining yogurt mixture over the rice. <> Pour the remaining boiling water down the side of the mixture. Cover and= bake in the oven until the rice is tender and all of the liquid is= absorbed, about 15 minutes.
<> Loosen the edges of the cake from the casserole dish. Warm the serving= plate. Put plater on top of casserole and turn the rice onto the plate.

Pumpkin Soup

Ingredients

1 Small Pumpkin -- seeded, unpeeled
2 Tablespoons Oil
1/2 Teaspoon Cumin Seed
1 Each Cardamon
1/2 Teaspoon Cumin Powder
1/2 Teaspoon Coriander -- ground
1/4 Teaspoon Ginger -- ground
1/4 Teaspoon Chili Powder
1 Teaspoon Garlic -- minced, heaping
2 Cups Onion -- chopped
1 Cup Cauliflower Flowerets
1/2 Cup Carrot -- sliced
11 Ounces Corn -- can,undrained
Salt And Pepper -- to taste
1/2 Teaspoon Tumeric
                                                                        Directions

Put oil in large pot or kettle. Heat til quite warm. Add cardamon, and cumin seeds. Cook until seeds crackle. Add Onions, garlic and powders. Saute until onions are browned. Add cut up pumpkin and water til not quite covered. Cover and simmer until pumpkin is tender. Mash or puree. Return to pot and add your choice of vegetables. Cook until desired tenderness. You can add powered broth if desired. You can also add greens and can substitute acorn or butternut squash.

Red Lentil Soup

Ingredients

3 tb Ghee or vegetable oil
1 md Onion, chopped
12 ea Peppercorns
4 ea Bay leaves, crumbled
3 3/4 c Vegetable stock
1/2 lb Red lentils, washed
2 tb Chopped fresh parsley
3 ea Dry red chilies, seeded
Salt
1 ea 1/2" piece of ginger, grated
                                                                                        Directions

Heat ghee (or oil) over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger & cotinue to cook & stir for 10 minutes. Serve hot. Lentils should be soft.

Red Kidney Beans

Ingredients

2 c Red kidney bean
3 qt Water
1 t Turmeric
1 tb Salt
1/4 c Oil
1 c Chopped onion
1 Inch ginger chopped
1 t Garam Masala
3 Tomatoes chopped
Coriander leaves for Garnish
                                                                                     Directions

1. Wash beans and boil for 2 - 3 hours or 1/2 hour in a pressure cooker.
2. In the meantime make masala of onions, garlic, ginger and tomato as in chicken curry.
3. Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked.
4. Garnish with coriander leaves and serve.

Spiced Fruit Chutney

Ingredients

2 cups Cider vinegar
1 medium Onion -- finely chopped
1/2 cup Water
1 tablespoon Ground ginger
2 teaspoons Grated orange peel
1 1/2 teaspoons Salt
1/2 teaspoon Cinnamon
1 Garlic clove -- minced
1/4 teaspoon Dried red pepper flakes
3 cups Firmly packed golden brown -- sugar
2 small Bartlett pears -- cored and
1 large Granny Smith apple -- cored diced
2 cups Cranberries
1/2 cup Dried currants
                                                                      Directions

Combine first 9 ingredients in heavy medium sauce pan over medium- high heat. Bring to a boil, stirring frequently. Reduce heat to low and cook for 15 minutes, stirring occasionally.
Add sugar, pears, apple, cranberries and currants and stir until sugar dissolves. Cook until fruits are soft and liquid thickens slightly, stirring occasionally, about 1 hour. Cool to room temperature (chutney will thicken more as it cools). Cover and refrigerate.
Bring to room temperature before serving.

Rasam Powder

Ingredients

2 1/2 cups coriander seeds
1 1/2 cups red chillies
1/2 cup black peppercorns
3/4 cup red gram dal (pigeon peas, toor dal) -- picked over & rinsed
4 tablespoons Bengal gram dal -- picked over & rinsed (yellow split peas, channa dal)
1/2 tablespoon cumin seeds
1 teaspoon ground turmeric
1 small bunch curry leaves
                                                                           Directions

In a heavy saucepan, dry-roast all the ingredients seperately, until they each give off a strong aroma. (However do not roast the Ground turmeric.)
Place all the ingredients in an electric blender or food processor. Blend into a fine powder.

Store in an airtight container and use as required.

Sambar Powder

Ingredients

1 tablespoon oil
2 cups red chillies
1 3/4 cans coriander seeds
4 tablespoons cumin seeds
1 1/2 tablespoons fenugreek seeds
1 1/2 tablespoons black peppercorns
1 1/2 tablespoons brown mustard seeds
2 teaspoons ground turmeric
2 teaspoons Bengal gram dal -- picked over & rinsed (yellow split peas, channa dal)
2 teaspoons red gram dal (pigeon peas, toor dal) -- picked over & rinsed
2 teaspoons poppy seeds
2 large sticks cinnamon bark
a few curry leaves
                                                                                 Directions

Heat 1 tablespoon oil in a heavy frying pan or skillet. Add the chillies and saute for 1 - 3 minutes.
In a heavy saucepan, dry-roast all the other ingredients until they each give off a strong aroma. (However, do not roast the ground turmeric.)

Place all the ingredients in an electric blender or food processor. Blend into a fine powder.

Store in an airtight container and use as required.

Podina Chutney

Ingredients

1 bunch Mint
1 oz Green Chili
1 tsp Salt
1 oz Pomegranate Seed-dried
32 oz Yogurt
4 Tbsp Water

                                                                                   Directions

a) Gather ingredients.
b) Remove stems from green chilies.
c) Wash mint and remove leaves.
d) Blend together mint leaves, green chilies, salt and pomegranate seeds
in an electric blender to make a paste.
e) Add water to make a smooth paste.
f) Remove from blender and mix in yogurt.
******* Makes 36 ounces of chutney ******
********* Serve in 2 or 4 ounces ********

Pokara Dipping Sauces

Ingredients

1/4 pound tamarind pulp
1 teaspoon salt
1/4 teaspoon red chile powder
2 teaspoons sugar
1/2 cup water
                                                               Directions

Soak Tamarind in hot water for about one hour. Drain the tamarind and grind it in a mortar and pestle.
If its already ground, then just mash it and mix other ingredients.

Kabob Sauce (Lacto)

Ingredients

2 md Onions, peeled
2 c [nonfat] plain yoghurt
1 ea Lemon juice or rice vineger
1 ea Sugar
1 ea Pepper to taste
2 tb Ground cumin seeds
2 tb Ground coriander seeds
1 t Garam masala
1/2 To 3/4 tsp cayanne pepper or Chili paste
2 ts Fresh ground ginger and Garlic paste
1 ea Chopped cilantro to taste
1/2 ts Turmeric
                                                             Directions

Liquify in blender. Simmer until thickened slightly and flavor is set. Use as a marinade for kabobs or any meat or fish. Very good with rice.

Aaloo Bukharay Ki Chutney

                                                                               Ingredients

Dried plums (aaloo bukharay) 1/4 kg
Water 2 cups
Sugar 1/2 cup or to taste
Salt To taste
peppers(ground) To taste
Red chilli powder To taste
Vineger 1/2 cup
Red food colour(optional) One pinch
                                                                              Directions

Add water, salt, red chilli powder, and peppers to dried plums and boil till they get soft. Add sugar to them and cook on medium heat,until it melts and the mixture becomes a bit thick( for about 2 minutes). Add food colour, viniger and boil for an other minute.It is now ready to be served with roti.

Taway kay Kabab

                                                                        (Lamb Kabab)

                                                                          Ingredients

1 lb Lamb leg (boneless - chopped into 1/2 inch (1 cm) cubes)
1/2 teaspoon ginger powder
4 tablespoonful oil, ghee or melted butter.
1 small onion
1/2 teaspoon garlic powder
1 heaped teaspoon coconut
4 Almonds
4 oz natural plain yoghurt
3 tablespoon water
                                                                            Directions

First of all grind the almonds and mix them with the garlic powder, ginger powder and coconut. Now add this mixture to the yoghurt and stir it thoroughly. Put cubes of meat in a bowl and pour the mixed yoghurt over it. Leave it for 15 minutes to marinade.
Then pour the oil on the tawa and spread marinated meat over it. Cut the onion and layer it over the meat. Add 3 tablespoon of water and cover the pan. Leave it to cook for fifteen minutes on a low light. Take the lid off and stir the meat, put the lid back on and let it cook for further ten minutes. If the meat is golden brown and the oil starts to come out, its ready to be served, otherwise cook it for further five minutes.

Serve with Chutney and Salad Tip: Always use halal or kosher meat for curries. Non-drained meat changes the colour and the taste of curries.

Prawns in Spicy Coconut Sauce

                                                                                 Ingredients

14 oz Canned coconut milk
8 Dried, red chile peppers *
2 ts Cumin seeds
2 ts Coriander seeds
1 ts Turmeric
1 tb Grated fresh ginger
6 Garlic cloves, minced
5 tb Peanut oil
1 lg Onion, thinly sliced
Salt
1 lb Prawns, shelled, deveined
* seeded or partially seeded (reduce or increase amount for a milder or spicier flavor
                                                                           Directions

Do yourself a favor and use canned coconut milk in this recipe. It's a heck of a lot easier and probably better than what you would produce using a fresh coconut.
Process the grated fresh coconut or the desiccated coconut with 3 1/2 cups hot water in a food processor. Drape a piece of folded cheesecloth over a bowl and pour the coconut mixture into the cheesecloth. Strain the liquid, squeezing the pulp to extract as much milk as possible. This is thick coconut milk; set aside.

Pour 2 1/2 cups hot water over the coconut in the cheesecloth and squeeze to extract more milk into another bowl. This second extract is thin coconut milk. Set aside.

If you are using canned coconut milk, skip this step and proceed with the recipe.

Grind the chile peppers, cumin and coriander seeds in a spice grinder and set aside.

Process the thick coconut milk (or canned coconut milk) with the ground spices, turmeric, ginger and garlic; set aside.

Heat the oil in a heavy, shallow pan. Add the onions and cook until the edges begin to turn almost reddish brown (about 15 minutes), stirring frequently. Add the coconut-spice mixture and cook until the liquid evaporates and oil separates from the paste. Cook this paste for 10 more minutes, stirring constantly.

Stir in the reserved thin coconut milk (or 2 cups water, if you have used canned coconut milk) and let simmer until reduced to a creamy sauce. Add salt to taste.

Stir the prawns into the sauce and cook a few minutes until the prawns are just cooked. (Be careful not to overcook). Serve with steamed rice.

Grated fresh coconut: Pierce the eyes of a fresh coconut and drain off the liquid. Put the coconut in a preheated 375F oven for 20 minutes. Break it open with a hammer and separate the meat from the hard shell in large pieces. Break the pieces into smaller ones and, using a vegetable peeler, peel the brown skin off the meat. Grate the coconut meat in a food processor.

Desiccated coconut: May be found in Asian stores.

Shahi Korma (Lamb In Saffron & Cardamom Cream )

                                                                         Ingredients

1 tb Cumin seeds
4 ts Coriander seeds
1 Or 2 teaspoons cayenne -pepper
1 t Saffron threads
3 tb Hot milk
6 tb Ghee or clarified butter -(see note)
2 md Onions, chopped
5 Black cardamom pods -cinnamon sticks
4 Cloves
3 Bay leaves
1 Fresh ginger, grated
4 lg Garlic cloves, minced
2 lb Boneless lamb, cut into -1/2-inch cubes
1 c Fresh, sweet, unflavored -yogurt
Salt
1/4 c Heavy cream
1 tb Rose water
1/4 c Blanched almonds

                                                                    Directions

Grind the cumin and coriander seeds in a spice mill, combine with the red pepper and place near the stove. Soak the saffron in hot milk.
Heat the ghee or clarified butter in a large, shallow, heavy pan.

Stir in the onions, cardamom pods, cinnamon, cloves and bay leaves. Cook over medium heat, stirring frequently, until the onions begin to turn reddish brown, about 15 minutes. Add the ginger and garlic and cook, stirring constantly and scraping the bottom of the pan, until the onions are reddish brown.

Stir in the ground spices and cook, stirring, for about 10 seconds, or until the spices release their fragrance.

Dry the meat with paper towels. Stir half of the meat into the spice mixture. Increase the heat to medium high and cook, stirring for a few minutes, making sure all the meat is coated with the spices. Stir in the remaining meat, and cook as before, scraping the bottom of the pan.

If the mixture gets too dry, splash in a little water.

Turn the heat to medium. Start adding the yogurt 1 tablespoon at a time, stirring and incorporating it into the mixture before adding the next tablespoonful. Continue adding in this way until all the yogurt has been used.

Turn the heat to low. Cover the pan and simmer the meat for about 1 1/2 hours, or until the meat is very tender. If necessary, splash in a little water from time to time. When the meat is tender, and salt to taste. Stir the cream and cook until the sauce is thick. Stir in the saffron and rose water and heat thoroughly.

Fry the almonds in a little oil until golden brown. Serve the lamb piping hot garnished with the almonds. (The whole spices in this dish are not meant to be eaten.) Serve this dish with a pilaf.

Galawat kay Kabab

  Ingredients

Minced beaf/mutton (Qeema) 1/2 kg
Fresh carder (Dhania) 4-5 Tbsp
Peppers (ground) 1tsp
Mint leaves (Podina) as required
Green chillies (cut to slices) 6
Oil For shallow frying
Salt To taste
Red chilli powder To taste
Turmeric powder 1/2 tsp
Garam masalah 1 tsp
Poppy seeds (Khashkhaash) 1 Tbsp
Ginger + garlic paste 2Tbsp
Seramum seeds (til) 1 Tbsp
Onions (fried & chopped) 2 (cut to slices)
Raw musk (poppaya) 1 Tbsp
Soya sauce 2 Tbsp
Flour of pulse - parched (Baisan) 2 Tbsp
Egg 1
                                                       Directions

Take minced beaf in a bowl. Add all the ingredients except oil and mix well. Prepare kabaabs of reasonable thickness and size of this mixture. Shallow fry the kabaabs on medium heat (Never press while frying). Serve with ketchup or chutney.

Nauratan (Nine Jewels Meat with Vegetables)

                                                                       Ingredients

1 lb Lamb, cubed
1 c Oil
1 T Garlic & ginger, ground
2 ts Chilli powder
2 ts Salt
1/4 lb Onions
1/4 lb Potatoes
1/4 lb Eggplant(aubergine)
1/4 lb Turnip
1/4 lb Carrots
1/4 lb Okra
1/4 lb Cauliflower
1/4 lb Green beans
1/4 lb Cabbage
1/4 lb Chopped spinach
1/4 lb Peas
1/4 lb Zuchinni or marrow

                                                                Directions

Wash all the vegetables and cut into 1" pieces
Fry all the vegetables with half of the oil until light brown and set aside
Heat rest of the oil in a large saucepan, add sliced onions, and fry until light brown.
Add salt and spices to onions and fry for a few minutes.
Wash cubed lamb and add to onions and fry until light brown. Add 1 cup of hot water and cook over slow fire until meat is tender.
When meat is tender, and only a little water remains add all the vegetables.
Mix vegetables and meat together and cook over a slow fire, stirring gently to avoid mashing the vegetables, for about 5 minutes.
Place in a medium oven for 5-10 minutes, until oil separates.

Anokhay Kabaab.

                                                                 Ingredients

Minced beaf 2 cups
Salt To taste
Green chillies(sliced) To taste
Red chilli powder To taste
Ground Peppers To taste
Cooking oil For frying
Cummin seeds 1 tsp
Chopped potatoes 1 cup
Flour of pulse (Baisan) 1 Tbsp
Fresh carder 2 Tbsp
Egg 1
Mint leaves to taste
Dried carder (Sabat Dhania) 1 Tbsp
                                                                        Directions

Take minced beaf in a bowl. Add all other ingredients except oil. Make kabaabs of reasonable thickness and size. Deep fry on medium heat.
Serve with chutney.

Palak Muragh

                                                        (Chicken legs with Spinach)

                                                                             Ingredients

2 tablespoon oil
1 onion
1 clove of garlic (crushed)
1/2 inch piece of ginger
1 teaspoon coriander
1 levelled teaspoon chilli powder
1 lb chicken legs
500 grams tin of spinach puree
2 teaspoon milk
1 levelled teaspoon salt
                                                                   Directions

Heat the cooking oil in a pan. Add chopped onion and fry it until golden brown. Now add ginger, coriander, chilli powder, garlic and salt. Fry this mixture for 10 minutes and keep it stirring every two minutes. Fry both sides of chicken legs in this masalah until brown and add the spinach, cover the pan with a lid and leave it on a gentle heat for 25 minutes. When the water has been absorbed, add 2 teaspoon of milk and let it cook for further 5 minutes.
Serve with Boiled Rice

Tip: I always pour some water over the spinach to wash the preservatives off before adding it to the chicken legs, and then leave it to drain all the water for few minutes. It also gets rid of the extra salt.

Lamb Pasanday

                                                                        Ingredients
1/2 kilo lamb (boneless, cut into 1/2 thick slices)
2 onions
6 green chillies
1 tablespoon coriander seeds
250 grams yoghurt
6 tablespoon ghee or vegetable oil
1 clove garlic
1 teaspoon cumin seeds
8 whole black pepper
1/2 piece of bark
2 colves
1 teaspoon salt
2 tablespoon freshly chopped coriander
                                                                  Directions

Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves. Grind and mix it well with the onion to make a paste.
Peel the other onion and cut it into rings. Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste. Stir/fry it until the ghee or oil comes out (or at least ten minutes).

Now add meat and yoghurt and fry it for a further ten minutes. Add 1 pint of hot water, and let it cook for twenty minutes. Add fried onion rings, chopped green coriander and let it cook for five minutes in a covered pan.

Serve with rice and Tarka dal

Ginger Chicken

                                                                         Ingredients
1 lb Chicken (breast off the bone).
3 inch long piece of ginger.
1/2 teaspoon black pepper (ground).
1/2 teaspoon salt.
2 tablespoon plain yoghurt.
4 tablespoon vegetable oil.
1 teaspoon garam masalah.

                                                                         Directions

Cut the ginger into matck-stick like pieces (3 inches long 2mm thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken thoughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes.

Chicken Masalah

                                                        Ingredients

1 lb Chicken fillets cut into 1/2 inch (1 cm) cubes
1 small onion finely chopped
1 levelled teaspoon chilli powder
1/2 teaspoon ginger powder
1 clove garlic crushed
1 levelled teaspoon salt
1/4 teaspoon turmeric powder
1 teaspoon garam Masalah
1 heaped teaspoon coriander powder
6 tablespoon oil, ghee or melted butter
1/2 tin of chopped tomatoes
2 tablespoons finely chopped coriander leaves.

                                                       Directions
Heat the oil in a cooking pan and fry the chopped onion, browning it a little. Add chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for two minutes. Then add chopped tomatoes and keep stirring it for ten minutes or until the butter leaves the spices. Now add the chicken cubes and stir them in the masalah to get the chicken pieces nicely coated.
Add 1/2 a cup of water and leave the chicken to cook on a low light for fifteen minutes. Remove the lid, stir the chicken and cook for further ten minutes. When butter starts to come out, add 1/4 cup of water, sprinkle garam masalah and thinly chopped coriander leaves and cover the pan for five to six minutes.

Chicken Jalfarezi

                                                       Ingredients
3 lb. Chicken breast-boneless
8 oz Green Pepper
8 oz Tomato
8 oz Onion (Red-Large)
1 t Cumin Seed
10 Garlic cloves
2 oz Ginger root
2 oz Green Chili pepper
2 t Salt
1 t. Red Chili powder
¸ t Turmeric Powder
8 oz Butter solids
¸ bunch...... Cilantro.
                                                            Directions
a) Gather all ingredients
b) Cut chicken in to 2 x ² inch pieces.
c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
d) Melt butter in a wok (or hotel pan - or other thin utensil)
e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste
f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well
g) Cover and let the chicken steam at medium heat. Stir occasionally.
- Finely chop remaining 2oz tomatoes.
- Cut ginger into julienne.
- Wash cilantro and separate leaves from stem.
h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes.
i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated.
- Add julienne garlic when half the water has evaporated.
j) Add diced green peppers, onions & tomatoes and mix.
k) Turn off heat and add cilant
ro. Cover.
l) Keep the cover in place for at least 5 minutes.
****** Makes 9 servings of 5 oz. each*****