Gulab Jamoon

Ingredients:

• 500 gms. khoya
• 125 gms. plain flour
• 1/4 tsp. baking soda
• 1/4 cup milk
• 1/4 tsp. cardomom powder
• 1 pinch saffron strands
• 250 gms. sugar
• ghee to deep fry

Cooking Method:

1. Crumble the khoya. Sieve in the flour and soda together.
2. Mix in the cardomom powder and crushed saffron.
3. Mix well to form a soft dough. Use as much milk as required for kneading.
4. Make balls of even size. Makes about 25-30.
5. Heat the ghee very well. Take off fire and cool a little. Let in some of the jamoons.
6. When they rise up put back on fire and fry till medium brown.
7. Remove from ghee and put in the syrup. Soak for 10 minutes. Drain and transfer to a glass bowl.
8. Repeat for all the balls. When done pour the remaining syrup over the jamoons.
9. Microwave lightly or warn over boiling water before serving.

To make the syrup:

1. Take the sugar in a heavy pan and add water to just cover the sugar.
2. Boil and add a tbsp. of milk to separate the dirt. Strain and boil again.
3. The syrup is done when , while dropping from a spoon it falls in a thin single thread.

Carrot Halwa (Gaaja Ka Halwa)

Ingredients:

• 1 kg juicy orange carrots
• 1 1/2 litre milk
• 400-500 gm sugar
• elaichi powder (cardomon)
• saffron few flakes
• few drops orange colour (optional)
• 1 tbsp ghee

Cooking Method:

1. Peel and grate carrots
2. Put milk and carrots in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir continuously.
3. Add sugar and cook further till thickens.
4. Add ghee, elaichi, saffron and colour.
5. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
6. Serve hot, decorated with a chopped almond or pista.

Soan Papdi

Ingredients:

• 1 1/4 cup gramflour
• 1 1/4 cup All purpose flour (maida)
• 250 gms. ghee
• 2 1/2 cups sugar
• 1 1/2 cup water
• 2 tbsp. milk
• 1/2 tsp. cardamom seeds crushed coarsely
• 2 tsp. charmagaz (combination of 4 types of seeds) refer glossary
• 4" squares cut from a thin polythene sheet

Cooking Method:

• Sift both flours together.
• Heat ghee in a heavy saucepan.
• Add flour mixture and roast on low till light golden.
• Keep aside to cool a little, stirring occasionally.
• Prepare syrup simultaneously.
• Make syrup out of sugar, water and milk as shown in introduction.
• Bring syrup to 2 1/2 thread consistency.
• Pour at once into the flour mixture.
• Beat well with a large fork till the mixture forms threadlike flakes.
• Pour onto a greased surface or thali and roll to 1" thickness lightly.
• Sprinkle the charmagaz seeds and elaichi and gently press down with palm.
• Cool, cut into 1" squares, wrap individually into square pieces of thin plastic sheet.
• Store in airtight container.

Puranpoli

Ingredients:

• 300gms. channa (yellowgram) dal
• 300 gms. jaggery (molasses)
• 1 tsp. cardamom powder
• 150 gms. plain flour
• 1 tbsp. ghee
• warm water to knead dough
• ghee to serve

Cooking Method:

1. Boil dal in plenty of water till soft but not broken.
2. Drain in a colander for 10-15 minutes.
3. Pass through an almond grater little by little till all dal is grated.
4. Mash jaggery till lumps break. Mix well into dal.
5. Put mixture in a heavy saucepan and cook till a soft lump is formed
6. Take care to stir continuously, so as not to charr. Keep aside.
7. Mix ghee, flour, add enough water to make a soft pliable dough.
8. Take a morsel sized ball of dough, roll into a 4" round.
9. Place same sized ball of filling in centre, life all round and seal.
10. Reroll carefully to a 6" diameter round.
11. Roast on warm griddle till golden brown.
12. Repeat other side.
13. Take on serving plate. Apply a tsp. of ghee all over top.

Seafood Pizza

Ingredients:

• 1 12 inch Pizza Dough shell (uncooked)
• 3/4 cup Crab meat
• 3/4 cup Tiny shrimp
• 1/2 cup Crushed pineapple
• 5 Mushrooms, sliced
• 4 1/4 oz. Canned sliced black olives
• 1/4 cup diced green pepper
• 1 cup Mozzarella cheese, grated
• 1 cup White cheddar cheese grated

Cooking Method:

1. Spread pizza dough on to a pizza pan.
2. Top with crab,
   shrimp, pineapple, mushrooms, olives, green pepper,
   mozzarella and cheddar cheese.
3. Bake at 450 degrees F.
   until cheese is bubbly.

Grilled Pizza

Ingredients:

• 1 teas. Salt
• 1 1/2 cup Warm water divided (110F)
• 3 1/2 cups Unbleached white flour
• 1/4 cup Corn meal
• 1/4 cup Whole wheat flour
• 4 tbls. Olive oil divided
• 2 teas. Light brown sugar
• 2 pks. dry yeast
• Sauce, Cheese, and Toppings of your choice
  (keep in mind the cooking time of these will be shorter than in an oven.
  Use toppings that take little time at all (if any) to actually cook and do not
  overload. Try using a soft or crumbled cheese and a cooked, warm sauce).

Cooking Method:

1. Measure 1/2 c warm water in a bowl.
2. Add sugar and yeast and
   stir to dissolve.
3. Let stand at least 5 minutes to proof (froth forms on top).
4. Meanwhile, sift together into a large bowl the white flour, wheat flour,
   corn meal and salt.
5. Make a depression in the middle and add 3 Ts of the
   olive oil and 1 c warm water.
6. Add yeast mixture.
7. Mix all ingredients with
   your hands and gather together and place on floured board.
8. Knead about
   10 minutes, adding more flour if dough is sticky, to form a smooth, elastic
   mass.
9. Grease a large bowl with olive oil.
10. Add dough, turning it to coat top.
11. Cover and let rise in warm place, draft−free location until doubled in size −
    about 45 minutes.
12. While dough is rising prepare desired sauces and toppings.
13. Divide dough
    into 6 equal pieces and, on floured surface, roll out to desired shape about
    1/2 inch thick.
14. Coat both sides of shaped crust with olive oil, then place on grill
    directly over fire until upper surface begins to bubble (about 2 minutes).
15. Fire
    must be very hot and grill must be clean (coals should be red with a small flame,
    like a steak fire; this is important).
16. Watch crust closely and rotate with spatula
    if necessary.
17. Remove crust and turn cooked side up (it should be golden brown).
18. Brush with olive oil, sauce, cheese and desired toppings.
19. Sprinkle some olive
    oil over each pizza.
20. Return for final cooking (2−4 minutes).

Roasted Garlic and Peppers Pizza

Ingredients:

• 1 large head garlic, unpeeled
• 2 tablespoons olive oil
• 1 large red onion, cut into 1/2−inch−thick rings
• 1/3 cup oil−packed sun−dried tomatoes, drained, oil reserved
• 1 − 12 inch pizza dough shell (uncooked)
• 2 cups grated mozzarella cheese (about 6 ounces)
• 1/2 cup roasted red bell peppers from jar, cut into 1/2 inch strips
• 2/3 cup (about 2 1/2 ounces) crumbled feta cheese
• 4 tablespoons chopped fresh basil or 1 tablespoon dried
• 2 tablespoons chopped fresh parsley

Cooking Method:

1. Preheat oven to 375 deg. F.
2. Slice top off garlic head; place in small
   baking dish.
3. Drizzle with 1 tablespoon olive oil.
4. Brush baking sheet with
   1/2 tablespoon olive oil.
5. Place onion slices on sheet and brush onion
   with 1/2 tablespoon olive oil.
6. Bake garlic and onion until garlic cloves
   are light brown and soft and onion is tender, about 45 minutes.
7. Remove from oven; let cool.
8. Using fingers, squeeze out roasted garlic cloves into food processor;
   add sun−dried tomatoes.
9. Using on/off turns, process until almost
   smooth, adding enough reserved oil form sun−dried tomatoes to form
   paste. (Onions and garlic mixture can be prepared 1 day ahead. Cover
   separately and refrigerate.)
10. Prepare pizza dough of choice and have it ready to be topped.
11. Spread garlic paste evenly over crust.
12. Top with mozzarella cheese,
    onion, pepper strips and feta cheese.
13. Sprinkle with 2 tablespoons basil
    and 1 tablespoon parsley.
14. Bake pizza until crust is golden brown and cheese bubbles.
15. Transfer to
    cutting board.
16. Cool 5 minutes. Sprinkle with remaining 2 tablespoons
    basil and 1 tablespoon parsley.
17. Cut into wedges and serve.

Margherita Pizza

Ingredients:

• 2 tablespoons extra virgin olive oil
• 1/2 lb. plum (Roma) tomatoes, chopped in 1/2" pieces
• 1 clove garlic, crushed and finely chopped
• 1/2 tsp. salt
• 1 12" uncooked NY Style dough crust
• 6 oz. mozzarella cheese, shredded
• 6 fresh basil leaves cut into julienne strips
• extra virgin olive oil
• 1/4 cup fresh shredded parmesan cheese

Cooking Method:

1. Combine 2 Tbls. olive oil, tomatoes, garlic, and salt in bowl.
2. Allow to marinate while making dough.
3. Brush dough crust lightly with olive oil.
4. Top with cheese, then
   tomatoes.
5. Drizzle with olive oil.
6. Bake in preheated 500F oven on
   pizza stone for 8−10 minutes or until crust is golden brown and cheese
   is bubbly.
7. Remove from oven and top with parmesan cheese, then basil.
   Cool on a wire rack for 2−3 minutes before cutting into wedges and
   serving.

Thai Pizza

Ingredients:

• 1 Pizza Dough Shell (uncooked)

Sauce:

• 2/3 cup smooth peanut butter
• 3 tablespoons Hoisin Sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 6 oz. Monterrey Jack cheese
• 1 cup bean sprouts
• 1/2 lb. small shrimp, cooked, shelled, and deveined
• 1/4 cup finely chopped green onions
• crushed dried hot chilis, to taste

Cooking Method:

1. Preheat oven to 450F.
2. Mix sauce ingredients together.
3. Spread sauce evenly over crust.
4. Top with shrimp and onions, then cheese.
5. Bake until cheese begins
   to brown, 12 to 15 minutes.
6. Remove from oven, top with bean sprouts and pepper flakes, slice and
   serve.

Chicago Style Pizza

Ingredients:

Dough:

• 1 Package active dry yeast
• 2 teas. Sugar
• 1 1/4 cups Warm water
• 2 3/4 cups All−purpose flour
• 1/2 cup yellow cornmeal
• 3 tbls. Olive oil
• 1 teas. Salt

Topping:

• 1 cup Pizza sauce
• 12 oz. Shredded mozzarella cheese
• 1/2 lb. Ground beef, crumbled, cooked
• 1/4 lb. Italian Sausage, crumbled, cooked
• 1/4 lb. Pork Sausage, crumbled, cooked
• 1/2 cup Pepperoni, diced
• 1/2 cup Canadian bacon, diced
• 1/2 cup Ham, diced
• 1/4 lb. Mushrooms, sliced
• 1 small Onion, sliced
• 1 Green bell pepper, seeded, sliced
• 2 oz. Grated Parmesan cheese

Cooking Method:

1. For dough, sprinkle yeast and sugar into warm water in small bowl; let
   stand until foamy, about 5 minutes.
2. Mix flour, cornmeal, oil and salt in a large bowl; make a well in the center
   and add yeast mixture.
3. Stir to form a soft dough, adding more flour if
   necessary.
4. Turn onto a floured board and knead until dough is supple
   and elastic, 7 to 10 minutes.
5. Transfer to a large bowl, cover and let rise
   in a warm spot until dough has doubled, about 1 hour.
6. Punch down.
7. Roll dough to a 13−inch circle.
8. Transfer to an oiled 12−inch pizza pan,
   folding the excess over to make a small rim.
9. Spread with pizza sauce;
   sprinkle with all but a handful of the mozzarella cheese.
10. Sprinkle with
    meats and vegetables.
11. Top with remaining mozzarella and Parmesan
    cheese.
12. Let rise in a warm spot about 25 minutes.
13. Heat oven to 475 degrees. Bake pizza until crust is golden, about 25
    minutes.
14. Let stand 5 minutes before slicing.

BBQ Chicken Pizza

Ingredients:

• 10 oz. boneless/skinless chicken breasts, cut into 3/4 inch cubes
• 1 Tbs. olive oil
• 2 Tbs. favorite BBQ sauce
• 1 recipe Thin Crust Dough
• Cornmeal, semolina, or flour for handling
• 1/2 cup favorite BBQ sauce (a spicy−sweet sauce works best)
• 2 Tbs. shredded smoked Gouda cheese
• 2 cups shredded mozzarella cheese
• 1/4 small red onion, sliced into 1/8−inch pieces
• 2 Tbs. chopped fresh chopped fresh cilantro

Cooking Method:

1. In a large frying pan, cook the chicken in olive oil over
   medium−high heat until just cooked, 5 to 6 minutes.
2. Do not overcook.
3. Set aside in the refrigerator until chilled through.
4. Once chilled, coat
   the chicken with 2 Tbs.
5. BBQ sauce; set aside in the refrigerator.
6. Place the pizza stone in the center of the oven and preheat to 500
   degrees F. for one hour before cooking pizzas.
7. Use a large spoon to spread 1/4 cup BBQ sauce evenly over the surface of
   the prepared dough within the rim. Sprinkle 1 Tbs. smoked Gouda cheese
   over the sauce.
8. Cover with 3/4 cup shredded mozzarella.
   Distribute half the chicken pieces evenly over the cheese (approximately
   18 pieces).
9. Place approximately 18 to 20 pieces of red onion over the
   surface.
10. Sprinkle an additional 1/4 cup mozzarella over the top of the pizza.
11. Transfer the pizza to the oven; bake until the crust is crisp and golden
    and the cheese at the center is bubbly, 8 to 10 minutes.
12. When the pizza
    is cooked, carefully remove it from the oven; sprinkle 1 Tbs. cilantro
    over the hot surface.
13. Slice and serve.

Hyderabadi Mutton Biryani

Ingredients:

• Basmati Rice 500 gms.
• Mutton cut into small pieces 1kg.
• Garam Masala 2 tsp.
• Red chilies 6 nos.
• Cashewnuts a handful
• Onions (sliced fine and fried till crisp) 5 nos.
• Cloves 2 nos.
• Dalchini 2 pieces
• Elaichi 3 nos.
• Green chilies 6 nos.
• Kothmir, chopped 1 small bunch
• Pudina chopped 1 small bunch
• Ginger Garlic paste 3 tsp.
• Saffron (dissolved in ¾ cup milk) 2 pinches
• Curd beaten 1 cup
• Lime juice 2 nos.
• Eggs boiled 4 nos.
• Ghee /Oil 5 tbsp.
• Salt to taste

Cooking Method:

1. Grind the red chilies and cashewnuts to a fine paste.
2. To the mutton apply the ginger - garlic paste and beaten curd. Set aside.
3. Heat 4 tablespoons ghee and fry the red chili masala.
4. Add the marinated mutton, ¼ of the fried onion, one teaspoon garam masala and salt to taste.
5. Keep frying till ghee separates. Add 1½ cups warm water. Pressure cook till tender.
6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
7. Add the rice and fry a little. Add the green chilies and salt to taste.
8. Add enough warm water. Cook till rice is done, remove and spread on a thali, discarding the whole masala.
9. Mix together the chopped kothmir, pudina, garam masala and fried onion. Set aside.
10. Take a heavy bottlomed dekchi and line it with ghee.
11. Spread a layer of rice and cover it with half of the mutton.
12. Sprinkle half of the pudina / kothmir mixture and juice of 1 lime.
13. Cover with rice, followed by a mutton layer. Finish with a rice layer.
14. Sprinkle the rice with saffron milk and dot with ghee.
15. Cover tightly and place over a griddle for dum for 20 minutes.
16. Serve hot, garnished with eggs cut into halves.

Chicken Biryani

Ingredients:

• Rice (Basmati) 300 gms.
• Chicken pieces 600 gms.
• Whole garam masala 2 tbsp.
• Sliced onions 1 cup
• Chopped garlic 2 tbsps.
• Chopped ginger 2 tbsps.
• Red chili powder 3 tsps.
• Coriander powder 1 tbsp.
• Turmeric powder 2 tsps.
• Bay leaf 2 nos.
• Chopped tomato ¾ cup
• Chopped green coriander 1 tbsp.
• Curd (yogurt) 1 cup
• Saffron ½ gm.
• Garam masala powder 3 tsp.
• Milk ½ cup
• Butter 50 gms.
• Golden fried sliced onions ¾ cup
• Ginger julienne's 1 tbsp.
• Oil 3 tbsps.
• Mint leaves 2 tbsp.
• Salt To taste

Cooking Method:

1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the Whole Garam Masala , bayleaf and salt and boil rice till ¾th done. Drain rice and keep aside.
3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp. Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt.
4. Mix well and put chicken pieces in this for an hour.
5. Heat oil in a Patila or a thick bottomed pan. Add remaining Whole Garam masala. Let it crackle. Add Sliced onions and sauté’ until light golden brown.
6. Then add remaining chopped ginger, chopped garlic, coriander powder, turmeric powder, red chili powder, 1 tsp. Garam Masala powder and chopped tomatoes. Cook for about 5 minutes.
7. Add marinated chicken and cook till chicken is tender.
8. Dissolve saffron in warm milk and keep aside.
9. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top.
10. Make sure that you end with the rice layer topped with saffron and spices.
11. Cover and seal with aluminum foil or Roti dough. Cook in a preheated oven, for 10-12 minutes. Alternatively cook on an indirect slow flame for 10 to 12 minutes.

Grilled Fish

Ingredients:

• Pomphret,big 1 no.
• Garam masala 1 tsp.
• Coriander powder 1 tsp.
• Vinegar 2 tbsps.
• Ginger garlic paste 1 tbsp.
• Chilli powder To taste
• Oil 1 tsp.
• Salt To taste

Cooking Method:

1. Rub the fish with salt, chilli powder, garam masala, vinegar, coriander powder and ginger garlic paste. Keep it aside.
2. Line a pan with oil and grill the fish.
3. Serve hot

Egg Vindaloo

Ingredients:

• Hard boiled eggs 4-5 nos.
• Onions 2 nos.
• Dry red chilies 4 nos.
• Garlic 5 flakes
• Ginger 1 piece
• Cummin seeds ½ tsp.
• Cinnamon 1 piece
• Garam masala 1 tsp.
• Vinegar ¾ cup
• Sugar 1 tbsp.
• Ghee 2½ tbsp.
• Salt To taste

Cooking Method:

1. Grind the red chilies, garlic, ginger and cummin seeds with a little vinegar and salt to taste.
2. Chop the onions and fry in ghee, then add the ground paste and cinnamon to it.
3. Then add sugar, vinegar and garam masala.
4. Shell the eggs, cut into halves, lengthwise and add to the curry.
5. Cook till the gravy thickens and serve with rice or rotis.

Liver Masala

• Ingredients:
• 1/2 kg liver
• 1 tsp ginger-garlic paste
• 1 tsp Red Chilli powder,
• 1/2 tsp haldi
• 1/2 tsp garam masala
• 1 tsp zeera powder
• 1 tsp dhania powder
• 2 onions(big)
• 3 tbsp oil
• salt to taste
• Cloves- 4
• Bari ilaayachi - 1
• Chhotee ilaayachi - 2
• Daalchini (cinnamon ) - 1 inch thin strip
• 3 green chillies
• 1 lemon

Cooking Method:

1. Wash liver and remove the thin layer surrounding it.
2. Cut liver into small pieces and marinate in garlic-ginger paste, salt, haldi, chilli powder and masalas for atleast 30 minutes.
3. Heat oil in a non stick kadhai, put jeera, tejpatta, and dried red chilly.
4. When the jeera begins to splutter, add cloves, illayachi & cinnamon, onion and saute for sometime over medium flame for 2 minutes.
5. Add ginger garlic paste and saute everything for 2 minutes.
6. Add finely chopped green chillies and marinated liver and cook for 5 minutes.
7. Add lemon juice and garnish with chopped coriander leaves and serve hot with phulkas
8. or parathas.

Chicken Tikka

Ingredients:

• Boneless chicken 800 gms.
• Lemon juice 2 tbsp.
• Red chilly powder (kashmiri ) 1 tsp.
• Red orange color (optional)
  
• Curd/Yogurt 300 gms.
• Garlic paste 2 tbsp.
• Ginger paste 2 tbsp.
• Garam masala powder 1 tsp.
• Cumin powder ½ tsp.
• Butter For basting
• Salt To taste

Cooking Method:

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.
2. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter.
3. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.
4. Put the chicken on to skewers and cook in moderately hot tandoor for about 6 to 8 minutes, baste the chicken pieces with butter and again put in to tandoor and until slightly colored and cooked.
5. Remove and serve hot sprinkled with chaat masala.

Murg Do Pyaza

Ingredients:

• Chicken pieces 1 kg.
• Onions, sliced 500 gms.
• Garlic, sliced 50 gms.
• Ginger, sliced 50 gms.
• Red chili powder 1/2 tsp.
• Turmeric powder 1/2 tsp.
• Whole red chili 4 nos.
• Garam Masala 10 gm.
• Tomato puree 300 ml.
• Coriander powder 15 gms.
• Water 500 ml.
• Ghee 150 gms.
• Salt To taste

Cooking Method:

1. Slice the onions, ginger and garlic and keep aside.
2. Heat ghee for 1 minute, then add tomato puree, turmeric powder, red chili powder, red chilies and coriander powder, cover the dish and cook on high for 3 minutes.
3. Put the sliced onions, ginger, garlic and cook for 3 minutes on high.
4. Mix chicken in the above ingredients and 500 ml water and cook for 8 minutes.
5. Stir well, add salt, garam masala and cook for 7 minutes, till done.

Murg Makhani (Butter Chicken)

Ingredients:

• Chicken 800 gms.
• Kashmiri Red Chili Powder 1 tsp.
• Lemon Juice 1 tbsp.
• Salt To taste
• Marination
• Curd (Yogurt) 1 cup.
• Ginger paste 2 tbsps.
• Garlic paste 2.tbsps.
• Garam Masala powder 1/2 tsp.
• Kashmiri Red chili powder 1 tsp.
• Lemon juice 2 tbsps.
• Butter 2 tbsps.
• Mustard oil 2 tsps.
• Salt To taste

Makhani Sauce

• Whole garam masala 1 tbsp.
• Tomato puree 400 gms.
• Sugar/Honey 2 tbsps.
• Ginger paste 1 tbsp.
• Garlic paste 1 tbsp.
• Red chili powder 1 tbsp.
• Garam masala powder ½ tsp.
• Fresh cream 1cup.
• Kasoori methi ½ tsp.
• Chopped green chilies 1 tsp.
• Butter 50 gms
• Salt to taste.

Cooking Method:

1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
3. Hang the yogurt in a muslin cloth for 15-20 minutes to remove extra water.
4. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
5. Apply this marinade to the chicken pieces and refrigerate for 3 to 4 hours.
6. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200
7. degrees celsius) for 10-12 minutes or until almost done.
8. Baste it with butter and cook for another 2 minutes. Remove and keep aside.
9. Heat butter in a pan. Add whole garam masala. Let it crackle.
10. Then add ginger-garlic paste and chopped green chillies. Cook for 2 minutes.
11. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to
12. a boil. Reduce heat and simmer for 10 minutes.
13. Add sugar or honey and powdered kasoori methi.
14. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.
15. Serve hot with naan or parantha.

Kadhai Chicken

Ingredients:

• Whole Chicken 1 no.
• Medium Tomatoes 8-10 nos.
• Coriander leaves 2 tbsp.
• Medium onions 2 nos.
• Garlic paste 2 tbsp.
• Ginger, finely chopped 2 tbsp.
• Dry red chilies 6-8 nos.
• Chopped green chilies 8 nos.
• Red chili powder 1 tsp.
• Whole Coriander (dhania) 1 tbsp.
• Garam masala powder 1 tsp.
• Coriander powder (dhania
• powder) 1tsp.
• Whole Garam masala 1 tsp.
• Oil 2 tbsp.
• Salt As per taste

Cooking Method:

1. Skin and cut the chicken into pieces.
2. Take whole dhania, dry red chilies and pound together.
3. Slice the onions.
4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania, green chilies and red chilies
5. mixture.
6. Add onions. Fry till onions are golden brown.
7. Put in tomatoes, ginger, dhania powder and red chilli powder.
8. Add some water. Cover and let it cook.
9. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
10. Mix well, sprinkle the Garam Masala Powder.
11. Cover and cook for 8-10 mins on low flame.
12. Serve hot.

Chicken LollyPop

Ingredients

• Chicken, wings with skin 8 nos.
• Eggs 2 nos.
• Green chilies, ground 6 nos.
• Ajinomoto ¼ tsp.
• Pepper powder ¼ tsp.
• Garam masala ¼tsp.
• Chili sauce ½ tsp.
• Soya sauce ½ tsp.
• Worchestershire sauce 1 tbsp.
• Flour ( maida ) 50 gms.
• Ginger, paste 1 tsp.
• Garlic, paste 1 tsp.
• Yellow colour or red colour A pinch
• Water ½ cup
• Oil for deep frying As required
• Salt ½ tsp.

Cooking Method:

1. Cut the wings into two, chop the end bone, pull the flesh up with the skin and remove the
2. thin bone and mould into a lollipop.
3. Boil the lollipops with ½ cup water, ½ tsp salt for 5 minutes & with 1tbsp worchestershire sauce for 5 minutes. Remove and cool.
4. Mix all ingredients thoroughly, except lollipops and prepare a thick batter.
5. Heat oil in a deep pan, dip lollipop into the thick batter and fry on medium heat to a light brown colour.
6. Serve hot with szechwan sauce.

Szechuan Chicken

Ingredients:

• Chicken, medium size 1 no.
• Oil For deep frying

For the Marinade:

• Ginger paste 1 tsp.
• Garlic paste 1 tsp.
• Chili paste 1 tsp.
• Soya sauce 2 tbsps.
• Cornflour 2 tbsps.
• Egg 1 no.
• Salt To taste

For the Sauce:

• Spicy chili oil or ordinary oil 3 tbsps.
• Finely chopped ginger 1 tsp.
• Finely chopped garlic 1 tbsp.
• Dry red chilies cut into 4 pieces each 2 nos.
• Sesame seeds(optional) 1/2 tsp.
• Slanting pieces of spring onion 1/4 cup.
• Chicken stock 1/2 cup
• Tomato sauce 1/3 cup
• Soya sauce 1 tbsp.
• Chili sauce 1 tsp.
• Vinegar 1 tbsp.
• Sugar 1 tsp.
• Black pepper 1/2 tsp.
• Ajinomoto a pinch
• Salt to taste
• Cornflour mixed with water 3/4 tbsp. & 1/4 cup
  

For the Garnish:

• Spring onions 4 long thin pieces
• Spring onion tops 4 long thin pieces

Cooking Method:

1. Cut the chicken,retaining the bone, into small serving sized pieces.
2. Combine all the ingredients mentioned under 'For the Marinade' and rub on the chicken pieces and set aside for 30 minutes.
3. Heat oil in a frying pan and deep fry the chicken pieces,a few at a time, till golden brown and cooked.
4. Drain and set aside.
5. Heat 3 tablespoons of spicy chili oil or ordinary oil in a pan.
6. Add the ginger, garlic, red chilies, sesame seeds and spring onion a stir fry on a high flame for 1 minute.
7. Add the remaining ingredients mentioned under sauce except the cornflour, bring to a boil and add the chicken.
8. Cook covered on a low flame for about 4 minutes and then add the cornflour mixed with water and stir continuously, so that the sauce becomes thick.
9. Garnish with the spring onion and spring onion tops.

Pepper Chicken

Ingredients:

• 1 whole chicken cut up
• 3 onions (finely chopped)
• 2 tomatoes (finely chopped)
• 2 tbsp ginger-garlic paste
• 2 tsp fennel seeds powder (saunf powder)
• 1 tsp mustard seeds
• 1 tsp garam masala
• 3 tsp red chili powder
• 2 tsp cumin seeds
• 1/2 tsp turmeric powder
• 4-6 tsp freshly ground pepper powder
• 2 tsp coriander powder
• 2 tbsp fresh coriander leaves, finely chopped
• Salt to taste
• Oil for frying

Cooking Method:

1. Clean the chicken and cut into small pieces.
2. In a non-stick pan, heat the oil, add mustard seeds and fennel seeds powder, and fry until seeds splutter.
3. Add ginger-garlic paste onions and allow them to cook until they turn golden brown in color.
4. Then add chicken pieces.
   
5. Sprinkle garam masala, red chili powder, turmeric powder and salt and allow them to cook.
6. Add cumin seeds, coriander powder and pepper powder.
   
7. When the chicken is half cooked, add coriander leaves, tomatoes and mix well.
   
8. Cover the pan and let the chicken cook well.
   
9. Serve hot with chapathis or parathas.

Chilly Chicken Gravy

Ingredients:

• Chicken boneless 800 gms.
• Ajinomoto a pinch
• White pepper powder ½ tsp.
• Sugar 1 tsp.
• Soya Sauce 2 tbsps.
• Cornflour 2 tbsps.
• Egg 1 no.
• Chopped green chilies 8 nos.
• Chopped Garlic 6-8 cloves
• Oil 1 tbsp.
• Oil to fry
• Salt as per taste

Cooking Method:

1. Marinate the boneless chicken pieces (one inch cubes) in 1 tablespoon soya sauce, salt, egg and 1
2. tablespoon cornflour for ten minutes.
   
3. Deep fry chicken in hot oil till light brown.
   
4. Heat 1 tablespoon oil in a wok.
   
5. Add chopped garlic and chopped green chilies and toss for 15 seconds.
   
6. Add 2 teacups of chicken stock or water.
   
7. Bring it to a boil.
   
8. Add ajinomoto, sugar, white pepper powder, salt and rest of the Soya sauce.
   
9. Add fried chicken pieces and cook for 3 minutes.
   
10. Add rest of cornflour after dissolving it in water. Stir constantly.
    
11. Garnish with chopped spring onions and green chilies julienne.

Ginger Chicken

Ingredients:

• Cooked & shredded Chicken 500gms
• Dried Mushrooms 4 nos.
• Finely chopped onion 1 no.
• Chicken Stock ¼ ltr.
• Soya Sauce ¾ cup
• Fresh ginger,finely chopped 1 tbsp.
• Garlic clove, crushed 1 no.
• Vinegar 4 tbsp.
• Sugar 1 tsp.
• Cornflour 1 tbsp.
• Sherry 1 tbsp.
• Tomato puree 1tsp.
• Pepper to taste
• Salt to
  

Cooking Method:

1. Put the Soya sauce, onion, ginger, garlic, vinegar, sugar, tomato puree, salt and pepper in a
2. saucepan.
3. Bring to a boil and simmer for 2 minutes.
4. Soak the dried mushrooms in warm water for half an hour.
5. Then drain, rinse and cut into thin slices.
6. Heat the oil in a saucepan and add the chicken shreds.
7. Cook for 3-4 minutes.
8. Add the stock and the Soya sauce mixture, together with the cornflour mixed with sherry, to
9. the chicken.
10. Add the mushrooms and cook till sauce thickens slightly.
11. Serve hot.

Chicken Sixty Five (65)

Ingredients:

• 1 lb chicken
• 1/2 cup yogurt
• A pinch of ajinomoto
• 2-3 tsp soya sauce
• 3-4 tbsp corn flour
• 2-3 green chilies
• 1 tsp ginger-garlic paste
• Salt to taste
• Red food coloring
• Oil for deep frying

Cooking Method:

1. Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are tender and all the water evaporates.
   
2. Keep the chicken pieces aside.
   
3. Mix ajinomoto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in a vessel and marinate the cooked chicken pieces in it.
   
4. Marinate for 4-5 hours.
   
5. Deep fry the chicken pieces in oil and drain.
   
6. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.

Chicken Tandoori

Ingredients:

Chicken 1 No.

Lemon juice 3 tsp.

Red chili powder 2 tsp.

Curd (Yogurt) As per taste
Garlic paste 1 tsp.

Ginger paste 1 tsp.

Garam masala powder ½ tsp.

Mustard oil 1 tsp.

Oil For basting

Salt As per taste

Cooking Method:

1. Skin the chicken and make diagonal incisions all over.
2. Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice.
   
3. Apply this to the chicken and leave it for half an hour.
4. Hang Curd / Yogurt in the muslin cloth for some time.
5. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, garam masala Powder and mustard oil. Mix well.
   
6. Apply this marinade to the chicken.
   
7. Put the chicken onto the skewer and roast in the tandoor oven.
   
8. When chicken is almost done, baste it with oil, roast again till done.
9. Serve hot with onion slices and lemon wedges.

Palak Paneer

Ingredients:

• 500gms Fresh Palak (Saag)
• 100gms Paneer How to make 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 Tast

How to make sag (palak) paneer:

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

Pahadi Paneer Tikka

Cooking Time : 15 mins.
Preparation Time : 25 mins.

Ingredients:

• 2 cups paneer (cottage cheese), cut into 25 mm (1") cubes
• 2 cups onions, cut into 25 mm (1") cubes
• 1 cup capsicum, cut into 25 mm (1") cubes
• 1 cup tomatoes, cut into 25 mm (1") cubes
• 1 tablespoon fresh cream
• 2 tablespoons fresh curds (dahi)
• 1 tablespoon oil
• Salt to taste
  

For the green marinade:

• 1 cup chopped mint (phudina)
• ½ cup chopped coriander
• 1 teaspoon cumin seeds (jeera)
• 4 green chillies, chopped
• 1 teaspoon lemon juice
• Salt to taste
  

Cooking Method:

1. Pierce the cubes of paneer, onions, capsicum and tomato onto the toothpicks in the following order: 1 cube onion, 1 cube capsicum, 1 cube paneer, 1 cube tomato and finally 1 more cube of onion.
2. Apply half the green marinade on the cubes and keep aside for 15 to 20 minutes.
3. Heat 2 teaspoons of oil in a non-stick pan and sauté the tikkas on all sides till they brown lightly (approx. 4 to 5 minutes).
4. Remove from the pan and keep aside.
5. Heat the remaining 1 teaspoon oil in a non-stick pan, add the rest of the green marinade and fry for a while.
6. Add the cream, curds and salt and cook for some Time. Keep aside.
7. To serve, arrange the tikkas on a serving plate and pour the gravy on top.
8. Serve hot.

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

Cooking Method:

1. Make a paste by grinding together half the onions, the garlic and coriander seeds.
2. Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes.
   
3. Fry the paneer to a light brown and remove to drain on a plate.
4. 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.
5. Add the turmeric and the paste mixture and fry until the ghee starts to separate.
6. Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
7. Pour in the water and simmer gently for 20 minutes.
   
8. 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)

Cooking Method:

1. Cut cottage cheese, capsicum in long pieces.
2. Grind onion, tomato, ginger, salt, red chili powder and orange color.
3. Mince cloves and cinnamom.
4. Heat clarified butter in a pan.
5. Add bay leaf, cloves, cinnamon.
6. Then add onion, tomato, ginger paste.
7. Continue cooking it on medium flame till ghee/oil begins to separate.
8. Add paneer and capsicum pieces.
9. Cook on low flame.
10. When the capsicum are done put off the flame.
11. Take off the fire and serve hot.
12. 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
  

Cooking method:

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

Achari Paneer

Ingredients:

• 400 gm paneer ( cut into 2/2 squares)
  
• 1/2 green capsicum(diced)
• 1/2 yellow capsicum ( diced)
• 1/2 yellow capsicum( diced)
• 2 cherry tomatoes

For The Gravy:

• 2 tbsp oil
• 1 tsp garlic paste
• 1 tsp ginger paste
• 2 tbsp red chilli paste
• 2 cups tomato puree
• 1/4 tsp kastoori methi
• 2 tsp mango pickle( chopped)
• 1/2 tsp red chilli powder
• 1 tsp garam masala powder
• salt to taste
• 1 tsp coriander leaves chopped

Cooking Method:

1. Cut the paneer and capsicum and keep aside.
2. For the gravy- heat oil, add ginger , garlic and red chilli paste, tomato puree.
3. All powered spices, salt to taste, kasoori methi and simmer for 8-10 minutes.
4. Add in the paneer and peppers and mix well.
5. Add in chopped pickle and masala.
6. In a serving plate serve the jeera rice with the masala paneer and peppers.

Shahjahani Murj Masala

Ingredients:

• 1 Chicken cut into cubes
• A pinch of Nutmeg (Jaiphal) Powder
• 1 cup fresh Cream (Malai)
• 1 tsp Poppy seeds (Khus-Khus)
• 1/2 tsp Fenugreek seeds (Methi)
• 1 tsp Coriander Seeds Powder (Dhania)
• 15 Cashewnut (Kaju) crushed
• 10 Almond (Badam) blanched and crushed
• 2 Onion (Pyaj) chopped
• 3 Bay Leaf (Tej Patta)
• 6 Garlic (Lasun) pods
• 1/2 tsp Garam Masala
• 6 tsp Clarified Butter (Ghee)

Cooking Method:

1. Roast little cumin, poppy, fenugreek seeds and grind into powder.
2. Heat ghee, fry onions and garlic till it is brown.
3. Add chicken and fry.
4. Now add powdered masala, salt , coriander powder, bay leaf.
5. Simmer for 2 -3 minutes.
6. Add cream, 1/2 cup hot water and cook till water dries.
7. Add garam masala, nutmeg and cardamoms.
8. Cover and simmer for 5 minutes on low flame.
9. Take off from the fire and serve hot with nan or chapattis.

Egg Masala

Ingredients:

• Eggs - 2 nos
• Onions(medium) - 2 nos
• Eastern chicken masala - 1 tsp
• Chilly powder - 1/2 tsp
• Tomato ketchup or sauce - 1 tbsp
• Mustard seeds - 1/2 tsp
• Oil - 2 tbsp
• Salt - As reqd

Cooking Method:

1. Boil eggs and make slits using a knife and keep aside.
2. Heat oil in a pan or a kadai.
3. Splutter mustard seeds.
4. Add onions and saute, till they become tender.
5. Add masala, chilly powder, tomato ketchup and salt.
6. Add little water and mix well.
7. Cook for 5 mins or until gravy becomes thick.
8. Add eggs and mix well.
   

Egg Kabab

Ingredients:

• 4 eggs
• 2 tsp gramflour
• 1 small onion
• 2 green chillies
• egg white Of 1 egg
• 1 tbsp mint leaves
• 1 tbsp green coriander leaves
• chilli powder to taste
• 1/2 tsp black pepper powder or to taste
• Salt to taste
• Oil for frying

How to make Egg Kabab:

1. Hard-boil the eggs and grate them.
2. Chop chillies, onion, mint and coriander.
3. Combine the grated eggs with all other ingredients except oil.
4. Mix well and knead into a smooth dough. Divide mixture into 10-12 equal portions.
5. Shape each portion into medallions and keep aside.
6. Heat oil in a pan and fry kababs, few at a time, until crisp and golden brown.

Egg Vada

Ingredients

• Eggs: 6 nos (hardboiled and quartered))
• All purpose flour (Maida): 1 cup
• Wheat flour: 2 cups
• Onions: 4 nos (sliced thinly)
• Ginger: A small piece
• Green chillies: 5 – 6 nos
• Curry leaves: A few
• Salt
• Chilly powder
• Cooking oil
  

Cooking Method:
1)Crush green chillies, ginger and curry leaves.
2)Mix together the sliced onions, the above crushed mixture, wheat flour, maida, chilly powder and salt with water sufficient to make it into a batter.
3)Dip the egg pieces one by one in the batter.
4)Deep fry them in hot oil, till done.

Stuffed Eggs

Preparation time : 20mins

Ingredients:

• 4 boiled eggs
• 1/4 cups onion
• 1/4 cups tomato
• 2-3 strands coriander leaves
• 1/2 tea spn garam masala
• 1/4 tea spn chili powder
• A pinch turmeric
• Oil
• Salt

Method:

1. Peel the eggs. Cut them into half. Take out the yolks, taking care not to break the white part.
2. Heat oil and add onions. When they turn translucent, add tomatoes, salt. Cook for a minute. Add all other masalas, crushed egg yolks, finely chopped coriander and mix well.
3. While serving, stuff the white parts with the above stuffing and serve.

Spicy Prawns Biryani - Kerela Style

Ingredients:
For Rice

• Basumathi 500 gms
• Garam Masala
• Corriander Leaves chopped
• Pudhina Leaves chopped

For Prawn Masala

• Onions --Slices
• Ginger paste
• Garlic paste
• Tomotoe finely chopped
• Green Chilli paste
• Red chilli Powder
• Turmeric Powder
• Curd
• Salt
• Oil

Cooking method:

For Prawn Masala: Pour a little Coconut Oil in the pan & put the other ingredients like Ginger paste, Garlic paste, Tomotoe finely chopped, Green Chilli paste, Red chilli Powder, Turmeric Powder.
Add salt to taste & add curd then leave for sometime and put cleant Prawns.
Leave it to get cooked. In the meanwhile prepare for Rice in other stove.

Preparing for Rice
In a Rice Pan keep water half the Vessel, add Garam Masala items, corriander leaves, Pudina leaves, Turmeric & little salt. Once water gets boiled add Basmathi Rice & leave till half cooked. Then drain the water.

Once both are over In a Pan put the prawn masala, then add some rice, pour ghee on it and add pineapple finely chopped and make layers like this & close the lid.
Keep it in Sim Mode for Some time & then off the stove & you have the delicious spicy keralite Prawn Biriyani

Mutton Yakhni Pulav

Ingredients:

• Briyani rice: 1 kilo
• Mutton: 1 kilo
• Chest bone: ¼ kilo
• Ginger paste: 1 tsp
• Garlic paste: 1 tsp
• Saunf: ½ tsp
• Potato: ½ kilo
• Cinnamon: 2 small pieces
• Clove: 8
• Peppercorn: 10
• Brinji leaf: 3
• Onion ( big ): 3
• Ghee: 6 tbsp
• Salt as per taste
  
• Kesari powder: a pinch

Cooking Method:

1. Cut mutton into large pieces.
2. Cut onion lengthwise.
3. Peel skin of potato and cut into two pieces.
4. Place cinnamon, clove, peppercorn, saunf, cardamom in a cloth and tie them into a bag.
5. Boil mutton pieces with 8 cups of water and spice bag in a vessel covered with a lid on a low flame.
6. When the mutton is cooked, strain the water and set aside.
7. Squeeze water from the spice bag.
8. Heat ghee in a frying pan.
9. Add brinji leaf and fry.
10. Add ginger, garlic paste, onion and fry.
11. When onion turns golden, add rice and fry.
12. Add potato, boiled mutton and fry for 5 minutes.
13. Add mutton stock, salt and boil well.
14. When the water is absorbed, add hot water, transfer to a vessel and boil.
15. When the rice is cooked, mix kesari powder in water and add to the rice.
16. Cover the vessel with a wet cloth and place the lid over it.
17. Cook for 15 minutes on a low flame and remove the vessel from the stove.

Mutton Badshahi Biryani

Ingredients:

• 1/2 kg Mutton
• 250 gms Rice parboiled
• 311/2 tblsp Lemon Juice
• 10 blanched Almonds (Badam)
• 1/2 tblsp Mint Leaves (Pudina Leaves)
• 1 cups Butter
• 1 handfuls chopped Coriander Leaves (Dhania Patta)
• 1/2 tblsp Cumin Seed (Jeera)
• 2 large sliced Onion (Kanda Pyaaz)
• 2 Brown Cardamom (Elaichi Moti)
• 1 tblsp Oil
• 4 pods Garlic (Lasun)
• 2 Cloves (Lavang)
• 1 " long piece Ginger (Adrak)
• 1/2 tblsp Saffron (Kesar)
• 1/2 tblsp Green Chilly (Hari Mirch) chopped
• 1/2 tblsp Red Chili Powder (Lal Mirchi)
• 1/2 " Cinnamon (Tuj/Dalchini)
• 1/2 kg Curd (Dahi)
• 125 gms Milk
• 3 cups Water

Cooking Method:

1. First wash and soak rice.
2. Then fry sliced onions to a golden brown color.
3. Soak saffron in water.
4. Now grind ginger, red chillies, garlic & almonds and fry these in butter.
5. Add it to the mutton and salt and stir for 5 minutes.
6. Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
7. Boil rice with salt in another pan.
8. Put curd into a piece of muslin cloth and let the water drain away.
9. Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
10. Strain the saffron water and add lemon juice.
11. Add all this to mutton.
12. Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
13. Now pour milk and some butter and cover the vessel.
14. Seal the edges of the pan with flour paste.
15. Place the can on flame for one hour.
16. Serve it very hot with some curry.