Tahari

 

Tahari

INGREDIENTS:

• Rice       500 gram
• Salt         to taste
• Oil           1/2  cup
• Ginger garlic paste  1 tsp
• Yogurt   1 cup
• Tomatoes  2
• Red chili powder  1 tsp
• Turmeric powder  1/2 tsp
• Coriander powder  1 tsp
• Cumin seeds        1/2 tsp
• Garam masala whole  1 tsp
• Potatoes  2
• Green chilies  2
• Onion   2 sliced

RECIPE:

• Heat oil in a pot, Add onion and fry until light golden
• Add garam masala and cumin seeds and fry for few minutes/
• Add ginger garlic paste, red chili powder, turmeric powder, green chilies coriander powder and tomatoes.now cook until tomatoes are soft. 
• Add yogurt, potatoes and 1/2 cup of water.
• Now cook until potatoes are tender.
• Add rice and 1/2 cup of water. cook on high flame until water dries.
• Cover and simmer for 10 minutes.

Simple raita

Simple raita

INGREDIENTS:

• Yogurt  (beaten)  250 gram
• Salt   to taste
• Crushed cumin seeds  1 tsp
• Coriander leaves chopped   2 tbsp
• Green chilies  chopped   2

RECIPE:

• Add all the ingredients in a bowl and mix well.

Suji ka halwa

 

Suji ka halwa

Suji ka halwa

INGREDIENTS:

• Milk  1 cup
• Green cardamom  3
• Semolina  1 cup
• Ghee  1/2 cup
• Sugar  1/2 cup
• Yellow color   1 pinch
• Kewra  1/2 tsp

For Garnish:

• Almonds
• Raisins
• Pistachio
• Coconut powder

 RECIPE:

• In a wok, heat ghee then add green cardamom and semolina and cook until color changes.
• Add milk, yellow color and sugar, mix well.
• Add kewra and roast well.
• Garnish with almonds, raisins, pistachio and coconut powder.

Fry aloo (Fry potatoes)

Fry aloo

INGREDIENTS:

• Potatoes    2  slice
• Oil    3 tbs
• Crushed red chili  1/2 tsp
• Salt  to taste

 

RECIPE:

• Heat oil in a pan
• Add potatoes, salt and crushed red chili 
• Fry until golden.

Coleslaw

 

Coleslaw

INGREDIENTS:

• Cabbage  shredded 1 cup
• Carrot  1  chopped
• Mayonnaise  1 cup
• Cream  1/2  cup
• Salt  to taste

RECIPE:

• Mix all the ingredients in a bowl.

Hyderabadi dahi baray

Dahi baray

INGREDIENTS:

• Gram flour  1 cup
• Yogurt  500 gram
• Salt  to taste
• Crushed red chilli  1/2 tsp
• Baking soda  1/2 tsp
• Oil for frying
• Cumin powder  1/2 tsp

FOR TARKA:

• Curry leaves  6
• Button red chillies 5
• Cumin seeds 1/2 tsp

RECIPE:

•  In a gram flour, add salt, crushed red chilli, baking soda and a little water, mix well and make a smooth paste.
•  Heat oil in a pan and fry baray (dumplings).
• In a bowl, soak fried baray (dumplings).
• Add salt and cumin seeds powder in yogurt and beat nicely.
• Squeeze water from baray (dumplings) and add baray (dumplings) into yogurt.

Tarka:

• Heat oil in a pan, add curry leaves, cumin seeds and button red chillies, now pour the tarka on dahi baray.

 

Matar Aloo Gajar (Peas, potatoes and carrots)

Matar aloo gajar

Matar aloo gajar

INGREDIENTS:

• Potatoes    2   cut in cubes
• Peas           1 cup
• Carrots      2
• Capsicum   2 medium
• Crushed red chilli   1 tsp
• Salt      to taste
• Onions   1 medium
• Ginger   1 inch piece  (grated)
• Oil       1 cup        

 RECIPE:

• Heat oil in a pan, add onions and fry until light golden.
• Add ginger, peas, carrots, potatoes and capsicum.
• Add crushed red chilli and salt.
• Cook until potatoes are tender. 
• Matar aloo gajar (Peas, aloo and carrots) is ready!

Turai ki sabzi (Ridge gourd)

Turai (Ridge gourd)

INGREDIENTS:

• Ridge gourd  (Turai)  1 kg  Wash Ridge gourd (Turai), Peel and then cut them into small pieces
• Onion  1 medium (Chopped)
• Cumin seeds 1 tsp
• Garlic 2 cloves  (Chopped)
• Button red chillies  4
• Salt  to taste
• Oil  1/2 cup

RECIPE:

• Heat oil in a pan then add onion and garlic and fry until light golden.
• Add cumin seeds, salt button, red chillies and ridge gourd.
• Mix well, cook on low flame until ridge gourd are tender.
• Mash the ridge gourd, cook on low flame until oil separates.

Fry Arvi ( Fry Taro)

Fry Arvi (Fry Taro)

INGREDIENTS:

• Taro  (Arvi)  peeled  (Cut in round)  500 gram
• Salt  to taste
• Onion  1 medium chopped
•  Crushed red chilli  1 tbsp
• Tomatoes  2 medium chopped
• Cumin seeds  1 tbsp
•  Ginger garlic paste  1 tbsp
•  Oil  1/2 cup
• Coriander leaves for garnish

RECIPE:

• Heat oil in a pan, add onions and cook until light golden.
• Add cumin seeds, tomatoes, ginger garlic paste, crushed red chilli and salt.
• Fry for 2 minutes, add Taro (Arvi) mix well and fry for 5 minutes.
• Cook on slow flame until oil separates and Taro are tender,
• Garnish with coriander leaves and green chillies.

Fry mash daal (Fry White Lentil Gram)

FRY DAAL MASH

INGREDIENTS:

• Daal mash (White lentil gram)  1 cup     soaked for 30 mins
•  Oil    1/2 cup
• Cumin seeds  1/2 tbsp
• Salt   to taste
• Crushed red chilli  1/2 tbsp
• Onion  1 medium  chopped
• Garam masala powder 1/2 tbsp
• Ginger garlic paste   1 tbsp
• Ginger  for garnish  
• Green chillies  for garnish
• Coriander leaves  for garnish

RECIPE:

• Boil mash daal (White lentil gram).
• Heat oil in a pan, add onions and fry until light golden.
• Add cumin seeds, ginger garlic paste, crushed red chilli and salt.
• Fry for few minutes then add lentils.
• Cook until oil separartes now add garam masala powder.
• Garnish with ginger, green chillies and coriander leaves.

Aloo ki tarkari

Aloo ki tarkari

INGREDIENTS:

• Potatoes            3 medium  (cut in cubes)
• Tomatoes          2 medium   (chopped)
• Onions              1 medium    (chopped)
• Crushed red chilli      1 tbsp
• Salt                            to taste
• Oil                           3 tbsp
• Cumin seeds              1/2 tbsp
• Green chillies            2
• Coriander leaves       

RECIPE:

• In a pot, add oil and onions, fry onions until light golden.
• Add cumin seeds, Potatoes, tomatoes, crushed red chilli and salt.
• Mix well, add 1/2 cup water, cook on medium flame until potatoes are tender.
• Garnish with green chillies and coriander leaves.

Moong masoor mix dal ( Split green gram and split red lentil

 

Moong masoor mix dal

INGREDIENTS:

• Dal Moong  (Split green gram)   1/2 cup  soaked for 30 minutes
• Lal masoor  (Split red lentil)  1/2 cup    soaked for 30 minutes
• Salt   to taste
• Crushed red chilli 1 tbs
• Ginger garlic paste  1 tbs
• Onion  1 medium  chopped
• Turmeric  1/2 tbs
• Garam masala powder  1/2 tbs
• Curry leaves  5 leaves
• Cumin seeds  1/2 tbs
• Button red chillies  5
• Oil  3 tbs

RECIPE:

• In a pot, add lentils, ginger garlic paste, salt, crushed red chilli, turmeric and half glass of water.
• Cook until lentils are tender.
• Mash the lentils
• Add 1 cup of water.
• Bring it to boil then turn flame to low and add garam masala powder.
• In a pan, add oil, onions, button red chillies, cumin seeds and curry leaves. Fry until onions are golden brown. now add the tarka over the dal.

Chapli Kebab

Chapli kebab

Chapli kebab

INGREDIENTS:

• Beef mince   500 gram
• Onion    2 medium  chopped
• Tomatoes   2 medium  chopped
• Green chillies  3 chopped
• Crushed red chilli  1 1/2 tbs
• Crushed cumin seeds  1 tbs
• Garam masala powder  1/2 tbs
• Salt  to taste
• Crushed coriander seeds  2 tbs
• Crushed pomegranate seeds  2 tbs
• Ginger garlic paste  2 tbs
• Egg   1
• Kachri powder (meat tenderizer powder) 1/2 tbs
• Maize flour  3 tbs
• Wheat flour  3 tbs
• Oil  for frying

RECIPE:

• Mix all the above ingredients except oil.
• Marinate for 1 hour.
• Form into large kebab.
• In a frying pan, heat oil and shallow fry kebabs on both sides until golden brown.
• Now

Gobi aloo (Cauliflower and potato)

Aloo gobi

INGREDIENTS:

• Cauliflower   250 gram  cut into florets
• Potatoes   2  cut into cubes
• Onion   1 medium
• Ginger   1 inch piece  Finely chopped
• Green chillies   2
• Salt      to taste
• Crushed red chilli 1 tbs
• Chicken cube  1 cube
• Soya sauce   1 tbs
• Coriander leaves 
• Oil  1/2 cup

 RECIPE:

• In a pot heat oil and add onions, ginger and green chillies, fry until light brown.
• Add gobi (cauliflower) , aloo (Potatoes)  and 2 tbs water.
• Cook on low flame until potatoes are tender.
• When potatoes are tender, add chicken cube and soya sauce.
• Cook on slow flame for 5 minutes.
• Garnish with coriander leaves.

Sarson ka saag (Mustard leaves)

Sarson ka saag

INGREDIENTS:

• Mustard leaves (Sarson)  1kg  (Washed and cleaned)
• Green chillies   6
• Oil  4 tbs
• Button red chilli  5
• Garlic  5 cloves
• Salt   1/2 tbs
• Water  2 glass
• Maize flour   2 tbs
• Butter  2 tbs

 RECIPE:

• In a pot, add two glasses of water , green chillies, salt and mustard leaves and cook for 2 hours on low flame.
• Now mash it.
• Add maize flour and cook until Mustard leaves thicken.

FOR TARKA :

• In a pan, heat oil then add Button red chillies, crushed garlic and butter, fry until light  brown now add this tarka on Mustard leaves.

Tikka karahi

 

Tikka karahi

Tikka karahi

 

INGREDIENTS:

• Chicken   1/2 kg
• Tomatoes   3
• Onions  1 medium
• Red chilli powder  1 tbs
• Salt   to taste
• Tikka masala   2 tbs
• Yellow food colour  1/4  tsp
• Yogurt   1/2 cup
• Kasuri methi  (Dried fenugreek leaves)   1 tbs
• Garam masala powder  1/2 tbs
• Ginger garlic paste  2 tbs
• Oil   1/2 cup
• Coriander leaves  2 tbs  chopped  
• Green chillies  2 chopped
• Ginger  1 inch piece  finely sliced
• Coal 1 piece

RECIPE:

•  Marinate chicken with yogurt, tikka masala, ginger garlic paste and food colour and keep it for 1 hour. 
• Heat oil in a pot, add onions and fry until light golden then add chopped tomatoes, ginger garlic paste, red chilli powder and salt.
• Cook on slow flame until tomatoes are tender.
• When tomatoes are soft then add marinated chicken and cook on medium flame until chicken is done.
• When chicken is done, add kasuri methi and garam masala powder.
• Cook on slow flame for 5 minutes.
• Give it a coal smoke.
• Garnish with ginger, coriander leaves and green chillies. 

 

Daal Mash

INGREDIENTS:

• Daal Mash  (split black gram lentils)     1 cup    Soaked for 30 minutes
• Onions    1 medium chopped
• Ginger garlic paste   2 tbs
• Tomatoes   2 medium  chopped
• Green chillies   2 chopped
• Salt   to taste
• Red chilli powder  1 tbs
• Turmeric   1/2 tbs
• Garam masala powder  1/2 tbs
• Oil  1/2 cup
• Coriander leaves  chopped

RECIPE:

• Add oil in a pot, Fry onions until light brown.
• Add tomatoes, ginger garlic paste, red chilli powder, turmeric, salt and tomatoes.
• When tomatoes are soft, add Daal mast ( split black gram lentils) and 1 cup water.
• Cook on medium flame until Lentils are tender.
• Add garam masala powder, green chillies and coriander leaves.

Baigan aloo methi (Eggplant, Potatoes and fenugreek)

INGREDIENTS:

• Eggplant  (Baigan)  4
• Potatoes    2    cut in cubes
• Fenugreek leaves  (Methi) 1 cup  Washed and chopped
• Salt     to taste
• Onions   1  medium  (Chopped)
• Green chillies  2
• Ginger  1 inch piece  (Chopped)
• Crushed red chilli  1 tbs
• Soya sauce  1 tbs
• Oil  1/2 cup

RECIPE:

•  Heat oil in a pot and add onions cook until light brown.
• Add ginger and fry for 2 minutes.
• Add eggplants (Baigan), Potatoes, crushed red chilli and salt.
• Cook on low flame for 2 minutes.
• Add Fenugreek leaves and 2 tbs of water.
• Cook on low flame until potatoes are tender.
• Now add green chillies and soya sauce.

Chicken Achar gosht

INGREDIENTS:

• Chicken  1/2 kg
• Tomatoes  2 medium  (make puree)
• Yogurt  250 gram
• Salt  to taste
• Green chillies  5
• Fennal seeds  2 tbs
• Cumin seeds  1 tbs
• Nigella seeds 1 tbs
• Mustard seeds 1tbs
•  Turmeric  1/2 tbs
• Chaat masala  1 tbs
• Red chilli powder  2 tbs
• Lemon juice  2 tbs
• Ginger garlic paste  2 tbs 
• Oil   1/2 cup

RECIPE:

• Mix all the spices, then take 1 tbs of spice and add lemon juice in it and fill the green chillies.
• In a pot, heat oil then add chicken, ginger garlic paste, spices and yogurt and mix it.
• Add tomatoe puree and fry for 2 mins then add 1 cup water.
• Cook on medium flame until water dry.
• When oil is separated then place green chilles over the meat.
• Cook on slow flame for 5 mins.

FRY BHINDI (FRY OKRA)

 

 

INGREDIENTS:

• Okra 250 gram
• Onions 1
• Green Chillies 2
• Salt  to taste
• Crushed coriander 1/2 tbs
• Crushed cumin seeds 1/2 tbs
• Crushed red chilli  1 tbs
• Lemon juice  2 tbs
• Oil  3 tbs

RECIPE:

• In a pan, heat oil and add onion, fry until light golden.
• Add okra and all the spices, mix well and cover.
• Cook on slow flame for 10 minutes.
• Now add lemon juice.

Chicken boti masala

INGREDIENTS:

• Chicken boneless (cubes)  1/2 kg   
• Ginger garlic paste   2 tbs
• Yogurt    250 gram
• Red chilli powder  1/2 tbs
• Crushed red chilli   1/2 tbs
• Garam masala powder  1/2 tbs
• Salt  to taste
• Poppy seeds powder  1 tbs
• Cumin seeds powder  1/2 tbs
• Chaat masala  1 tbs
• Black pepper powder  1/2 tbs
• Lemon juice  2 tbs
• Tikka masala  1 tbs
• Oil   1 cup
• Vinegar  2 tbs
• Chilli sauce  2 tbs
• Food colour  1 pinch

RECIPE:

• Combine chicken with all the ingredients except oil and marinate for 3 hours.
• Heat oil in a pan and add chicken.
• Cook on medium flame until oil separates.
• Give it a coal smoke.

                       CHICKEN BOTI MASALA IS READY!

Egg and Potato Recipe

INGREDIENTS:

• Potatoes   3 medium
• Eggs        3 medium
• Green chillies   2
• Onion    1 medium (Chopped)
• Crushed red chilli 1 1/2 tbs
• Salt  to taste
• Soya sauce  1 tbs
• Oil    1/2 cup

RECIPE:

• Cut potatoes into small cubes.
• Heat oil in a pan, add potatoes, salt and 1 tbs crushed red chilli.
• Fry on medium flame until potatoes are tender.
• Beat eggs in a bowl, add salt, 1/2 tbs crushed red chilli and green chillies.
• now add it on potatoes and cook on slow flame for five minutes.

Lauki Daal (Bottle gourd and lentil)

Lauki Daal

INGREDIENTS:

• Daal chana  (Split bengal gram)   (Soaked for 1 hour)
• Bottle gourd  1 medium     Peeled
• Onion 1 medium  (Chopped)
• Ginger garlic paste  1 1/2 tbs
• Turmeric   1 tsp
• Salt
• Red chilli powder  1 1/2 tbs
• Garam masala powder  1 tsp
• Tomatoes  2
• Oil  1/2 cup

RECIPES:

• In a pan, add oil and onion and fry till light golden.
• Add ginger garlic paste, tomatoes, turmeric, red chilli powder and salt.
• Give it a good mix
• Add Daal (Split bengal gram) and 1 glass water.
• Bring it to boil.
• Now lower the flame and cook till tender.
• Now mash it.
• Now add Bottle gourd and 1 cup water.
• Cook on low flame for ten minutes
• Add garam masala.

            

Beef Stew

Beef Stew

Beef stew

INGREDIENTS:

• Beef  1/2 kg
• Onions  3 large  (chopped)
• Tomatoes  3 medium
• Crushed red chilli  2 tbs
• Turmeric  1/2 tbs
• Salt  to taste
• Garam masala powder  1/2 tbs
• Crushed coriander   1 tbs
• Ginger garlic paste  1 tbs
• Oil   1 cup
• Bay leaves  2
• Cinnamon stick  2
• Cloves  5
• Black peppercorns  5
• Black cardamom  1
• Cumin seeds  1tsp
• Potatoes   2

RECIPE:

• In a pan, add onions and fry until light golden.
• Add meat and ginger garlic paste and fry for few mins.
• Add bay leaves, Cinnamon sticks, cloves, cumin seeds, black peppercorns, black cardamom, crushed red chilli, turmeric and crushed coriander seeds.
• Add two glasses of water and cook until meat is tender.
• Add potatoes, garam masala powder and 1 glass water and cook on low flame until potatoes are tender.

Matar gajar pulao (Peas and carrot pulao)

INGREDIENTS:

• Rice  1 1/2 cup  (Soaked for 30 mins)
• Peas  1/2  cup
• Carrots   2   (Diced)
• Green chillies  2
• Ginger garlic paste  1 tbs
• Oil  1.2 cup
• Onion  1 medium
• Bay leaf   1
• Cinnamon stick  2
• Black cardamom  1
• Cumin seeds  1/2 tbs
• Star anise  2
• Cloves  5
• Black peppercorns  5
• Salt  to taste

RECIPE:

• In a pot, fry onion until light brown.
• Add bay leaves, cinnamon stick, cumin seeds, black cardamom, star anise, cloves and ginger garlic paste and fry for 1 minute.
• Now add peas, carrrots, 1 glass water, salt and tomatoes and cook on low flame for 2 minutes.
• When Peas are tender, add rice and 1/2 cup water.
• Cook and bring it to boil.
• Cook on slow flame for 5 mins.

                                           MATAR GAJAR PULAO IS READY!

Chicken Shami Kebab

Fried Shami kebabs

Raw shami kebabs

INGREDIENTS:

• Chicken boneless  1/2 kg
• Chana daal (Split bengal gram)  1/2 cup  (Soaked for 30 mins)
• Salt  to taste
• Garam masala powder  1 tbs
• Kebab chini (All spice)  1/2 tbs
• Ginger Garlic paste  2 tbs
• Crushed coriander  1 tbs
• Button red chillies  6
• Onion  1
• Egg  1
• Green Chillies  2 (chopped)
• Coriander leaves  10 gm

RECIPE:

• In a pot, add Chicken, chana daal ( split bengal gram), ginger garlic paste, salt, garam masala powder, kebab chini (AllSpice), button red chillies and onions and bring it to boil.
• When Daal (split bengal gram) is tender, Take out the chicken and shred it.
• Mash the Daal (Split bengal gram).
• Now add chicken, eggs, green chillies and coriander leaves into daal (Split bengal gram) mixture.
• Now make shami kebabs. 
• In a frying pan, heat oil and fry shami kebabs until brown.
• You can freeze them too.

Chinese Rice

Chinese Rice

INGREDIENTS:

• Rice (sela) 750 gram  (boiled)
• Chicken boneless  500 gram
• Ginger garlic paste  2 tbsp
• Salt  to taste
• Black pepper powder  1 tbsp
• Chicken cube  1
• Vinegar  2 tbsp
• Soya sauce  2 tbsp
• Chilli sauce  2 tbsp
• Food colour  1 pinch
• Oil   1 cup
• Capsicums  3
• Spring onions  3
• Carrots  4
• Peas  1 cup
• Cabbage  250 gram
• Eggs  4  (Boiled and cut in cubes)

RECIPE:

• In a pot, add chicken, 2 cups water and ginger garlic paste and cook until chicken is done.
• Take out chicken and cut in small cubes.
• Separate the water.
• In a pot, add oil, Chicken, peas and carrots and fry for 2 minutes.
• Add Cabbage, spring onions, capsicum, ginger garlic paste, salt and water (that separated chicken water).
• Cook until water is dried.
• Add boiled rice, Black pepper powder and yellow food colour.
• Cook for 5 minutes on slow flame.
• Now mix the rice and add Vinegar, Chilli sauce, soya sauce and eggs.

Chicken Masala Tikka

Chicken masala tikka

INGREDIENTS:

• Chicken tikka  2 pieces
• Yogurt   250 gram
• Ginger garlic paste  2 tbs
• Salt  to taste
• Food colour  1 pinch
• Crushed red chilli  1/2 tbs
• Red chilli powder  1/2 tbs
• Garam masala powder  1/2 tbs
• Chaat masala  1 tbs
• Cumin powder  1/2 tbs
• Lemon juice  2 tbs
• Black pepper 1/2 tbs
• Chilli sauce  2 tbs
• Vinegar     2 tbs
• Poppy seeds powder  1 tbs
• Oil  1 cup

RECIPE:

• Add all the spices in a bowl.
• Marinate chicken pieces with spice mixture.
• Refrigerate for 4 hours.
• In a pot, add oil and fry tikka pieces.
• When water is dried.
• Give it a coal smoke.

Nalli Biryani

NALLI BIRYANI

INGREDIENTS:

• Beef mix boti 1/2 kg
• Nalli (Bone marrow) 1/2 kg
• Rice 1/2 kg
• 1 cup
• Onions 2
• Tomatoes 2
• Green cardamom 5
• Cinnamon sticks 2
• Cumin seeds 1 tsp
• Black cardamom 2
• Bay leaves  2
• Salt  To taste
• Red chilli powder 1 1/2 tsp
• Crushed coriander 2 tsp
• Cloves  6
• Ginger garlic paste  2 tsp
• Plums  8
• Garam masala powder  1/2 tsp
• Mint leaves  3 tsp
• Green chillies 4
• Yellow food colour 1/2 tsp

RECIPE:

• In a pot add Meat, Nalli (bone marrow), 1 onion, ginger garlic paste, crushed coriander,cinnamon sticks, bay leaves, green cardamom,black cardamom, cloves, salt and 2 glasses of water, cook on high flame and bring it to boil.
• Now cook on low flame for 1 hour and separate meat from stock.
• In a pot, add oil and onion, fry until golden, take out half quantity of fried onion.
• Now add cumin seeds and tomatoes and cook until tomatoes are tender.
• Add plum red chilli powder, ginger garlic paste and stock.
• Now add meat and cook on low flame for 5 minutes.
• In a pot add water and 4 tsp salt and bring it to boil.
• Add rice and boil till 3/4th done and the strain the rice.
• In a pot first add the layer of beef masala and then boiled rice.
• Now add fried onions, mint, green chillies and yellow food colour.
•  Cover and steam cook on low flame for 1 hour.

Mash Chana daal

INGREDIENTS:

• Daal chana (Split bengal gram) 1/2 cup (soaked for 1 hour)
• Daal Mash (White lentil gram) 1/2 cup  (soaked for 1 hour)
• Onion 1 medium
• Cumin seeds  1 tsp
• Crushed red chilli  1 1/2 tsp
• Turmeric  1/2 tsp
• Garam masala powder  1/2 tsp
• Oil  4 tsp
• Salt  To taste
• Ginger garlic paste  1 tsp

RECIPE:

• In a pot add daal chana ( Split bengal gram) , mash daal (White lentil gram) , salt, crushed red chilli and Turmeric, cook until lentils are soft.
• When lentils are soft, mash the half lentils.
• Add half cup water and bring it to boil.
• Add garam masala powder, cover and cook for 3 minutes.

FOR TARKA:

• In a pan add onion fry until light brown and add cumin seeds.
• Now add tarka on daal.

Aloo Methi

INGREDIENTS:

• Methi (Fenugreek leaves) 1 cup
• Potatoes   2
• Tomatoes  2
• Crushed red chilli 1 tsp
• Salt  To taste
• Onion 1 medium
• Cumin seeds 1/2 tsp
• Oil 1/2 cup

RECIPE:

• Heat oil in a pan, add onions and fry until light brown.
• Add cumin seeds, tomatoes and salt.
• Cook until tomatoes are soft
• Now add potatoes and red chilli and a little water.
• Cook until potatoes are tender
• Add methi (Fenugreek leaves) and green chillies and cook for 5 minutes.
• Now cook on low flame for 3 minutes.

                                Aloo methi is ready!

Lal masoor dal recipe (Split red lentil)

INGREDIENTS

• Lal Masoor (Split red lentil)   1 cup (Soaked for half hour)
• Red chilli powder   1/2 tsp
• Ginger garlic paste  1 tsp
• Turmeric  1 tsp
• Garam masala powder  1/2 tsp
• Chicken powder  1/2 tsp
• Oil  4 tsp
• Coriander leaves 2 tsp

FOR TARKA: 

• Onion 1 small
• Cumin seeds  1 tsp
• Curry leaves   few leaves
• Button red chillies  5

RECIPE:

• In a pot add masoor dal, red chilli powder, ginger garlic paste, turmeric and garam masala powder, cook in low flame until lentils are done.
• When Lentil is soft, add chicken powder.
• Now cook on low flame for 2 minutes.
• Garnish with coriander leaves

TARKA:

• Heal oil in fry pan, add onions, button red chillies, curry leaves and cumin seeds.
• Fry for 1 minutes
• Add tarka on lentil.

Seim Aloo

INGREDIENTS:

1. Seim ki phalli ( Indian Broad Bean)  250 gm
2. Onions  1 medium
3. Ginger garlic paste 1 tsp
4. Tomatoes 2
5. Green chillies (Chopped) 2
6. Oil  1/2 cup
7. Cumin seeds  1 tsp
8. Crushed red chilli  1 tsp
9. Crushed Coriander  1 tsp
10. Salt  to taste
11. Garam masala powder  1/2 tsp

RECIPE:

1. Wash Seim (Indian broad beans) and Pull the strings from the bean out.
2. Chop the seim beans and potatoes
3. Heat oil, add onions fry until light golden.
4. Add cumin seeds, ginger garlic paste and tomatoes cook until tomatoes are soft.
5. Add Seim ki phali (Indian broad beans) and potatoes, cook on low flame for 10 minutes.
6. When potatoes are tender, add garam masala powder and green chillies.
7. Cook on low flame for 3 minutes.

FRY KALEJI

INGREDIENTS:

1. Chicken Kaleji (Chicken liver)  250 gm
2. Salt  1 tsp (to taste)
3. Yogurt (Whisked) 250 gm
4. Crushed red chilli 1 tsp
5. Garam masala powder 1 tsp
6. Oil  1/2 cup
7. Ginger garlic paste 2 tsp
8. Cumin powder 1/2 tsp
9. Soya Sauce  1 tsp
10. Green chillies 2

RECIPE:

1. Marinate Kaleji with yogurt, crushed red chilli, garam masala, salt, soya sauce and ginger garlic and leave it for half hour.
2. Heat oil and fry kaleji until oil separates
3. Garnish with green chillies

FRY CHICKEN KEEMA

Fry keema

Fry Keema

INGREDIENTS

1. Chicken mince    250 gram
2. Onion                  1 medium
3. Tomatoes             2 medium
4. Oil                       4 tsp
5. Ginger garlic paste  1tsp
6. Salt                           per taste
7. Crushed red chilli     1 tsp
8. coriander powder      1tsp
9. Cumin powder          half tsp
10. Chaat masala            1 tsp
11. Garam masala           1/2 tsp
12. Yogurt                       2 tsp
13. Green chillies chopped     2  

RECIPE:

1. Fry onions for 2 minute.
2. Add tomatoes, cover and cook until tomatoes are soft.
3. add ginger garlic paste, red chilli powder, cumin powder, coriander powder, chaat masala, salt and garam masala.
4. Now add chicken mince and yogurt cook until meat is tender (approx 15 minutes).
5. Now garnish with green chillies.

Fry Chicken Keema is ready!

VIP ZARDA RECIPE

INGREDIENTS

Rice (Sella)  1/2 KG

Sugar         1/2 KG

Cloves        4

Cinnamon stick 1 piece

Yellow Food Colour  3tsp

Kewra water         1tsp

Green Cardamom    5

Ghee             1 cup

Garnish

Raisins      1/3 Cup

Almonds      20

Pistachio    20

Asharfian (Green/Red) 

Chum Chum (Choti)  250 gram

Gulab Jamun   250 gram

Pheeka Khoya  1/2 Kg

RECIPE:

• Soak rice for 2 hours.
• Heat water in a pot and add yellow food colour.
• When water is boiled, add rice,cinnamon stick and cloves.
• Cook until rice is done.
• Add asharfian, gulab jamun, chum chum and half khoya.
• Place on low flame for dam.
• After 5 minutes add Almonds, pistachio, remaining khoya and kewra water.
• VIP Zarda is ready.