Honey Cake (Hony Cak) Recipe


Ingredients
  • 8 oz. flour
  • 4 oz. honey
  • 2 eggs
  • 3 oz. butter
  • 3 oz. sugar
  • 1 tspful baking powder

How to make honey cake:

  1. Cream the butter and sugar, and add the beaten eggs gradually.
  2. Beat in the honey and, lastly add the sieved flour and baking powder.
  3. Put in a prepared shallow cake tin and bake in a moderate oven for about 45 minutes
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Carrot Cake (Carot Kak) Recipe


Ingredients
  • 1/2 cup butter
  • 1 cup desiccated coconut
  • 2/3 cup broken and chopped walnuts
  • 1 cup golden raisins
  • 2 1/2 cup grated carrots
  • 3 tsp mixed spices (cinnamon, nutmeg, ginger)
  • 1 cup brown sugar
  • 1 1/4 cup all purpose flour
  • 1 tsp baking soda
  • 2 beaten eggs
  • 2 tsp of orange juice

How to make carrot cake:
  1. Preheat the oven to 150 °C.
  2. In a pan mix nicely the all purpose flour, mixed spices, baking soda, brown sugar,desiccated coconut and chopped walnuts.
  3. In a separate pan melt the butter and add the golden raisins, carrots and orange juice.
  4. Stir it nicely and pour it on top of the dry ingredients.
  5. Now add the beaten eggs to the mixture and mix it thoroughly.
  6. Prepare a loaf tin by oiling the base and the sides, pour this prepared mixture into the tin and bake the cake for 50-60 minutes or until a toothpick inserted into the centre of it comes out clean.
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Karanji (Gujiya) Recipe

Ingredients
  • 1 cup Wheat flour
  • 3 tbsp Ghee
  • 1 pinch Salt
  • 1/2 litre Oil (for frying)
  • 1 cup Grated coconut
  • 3 1/4 cups Sugar
  • 1 1/2 cups Milk
  • Few Almonds
  • Few Raisins
  • 1/2 tsp Cardamom powder
  • 1 tbsp Poppy seeds

How to make gujiya:

  1. In a mixing bowl combine the salt, flour and ghee.
  2. Rub in well. Gradually add water and knead to form a firm dough.
  3. Cover with wet cloth and set aside.
  4. For the stuffing: Cook the coconut (use fresh or dried) sugar, milk, chopped almonds and raisins, cardamom powder, and poppy seeds(optional) till the milk evaorates.
  5. Divide the dough into 20-25 sections, roll them out into flat round pancakes.
  6. Place a spoon of stuffing at the centre and fold the pancake in half.
  7. Use a cutter to create the fluted crescent border and cut off excess dough.
  8. You can seal the edges by applying a little milk and pressing down hard.
    After all the karanjis are stuffed, fry them in very hot oil for 2-3 minutes or till golden brown, remove onto paper towels and allow to cool.
  9. The karanji can last for 7-8 days if stored in an air tight container.
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Boondi ke Ladoo (Bundi k Ladu) Recipe

Ingredients
  • 1 cup Besan
  • 1 pinch Kesari
  • 1 pinch Cardamom powder
  • 1 tbsp Rice flour
  • 1 pinch Baking Powder
  • 1 tbsp Melon seeds
  • 1 tbsp Broken Cashew nut
  • 2 cups Oil Sugar
  • 1 cup Water

How to make boondi ladoo:
  1. Mix the flour, rice flour, baking powder and colour.
  2. Make a smooth thick batter. Heat the oil. Take the batter and pour it over a sieve with round holes.
  3. Tap it gently with a spoon so that small balls of dough fall into the oil.
  4. Make the balls and keep aside. Heat the sugar and water till reaches 1/2 thread consistency.
  5. Mix in the kesari melon seed and cardamom powder and fried boondies.
  6. When the mixture is still warm make into balls.
  7. Bondi Ladoo are ready to be served
  8. If the mixture cools balls cannot be made as the sugar crystallizes.
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Badam Phirni (Badaam Phirny) Recipe

Ingredients
2 cups milk2 tbsp rice3 tbsp sugar1/4th cup blanched almonds (sliced)1 tsp green cardamom (crushed)1/2 tsp kewra essencesilver or gold foil paper (varak)


How to make badam phirni:
  1. Soak rice in water for few hours, then drain water and grind rice into a smooth paste.
  2. In a non-stick saucepan bring milk.
  3. Over a moderatly low heat add rice, sugar and cardamom and stir constantly till milk turns thick.
  4. Remove from heat and add almonds.
  5. Put in serving bowl and chill.
  6. Garnish the badam phirni with silver or gold foil paper (varak) and serve.
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Kashmiri Chai (Kashmiri Tea) Recipe

Ingredients
  • 4 cups water
  • 2 tsp. green tea
  • ¼ tsp. soda bicarbonate
  • ¼ tsp. salt
  • 1 cup milk
  • 2 tsp sugar
  • ¼ tsp. green cardamom (Chhoti Ilaichi) powder
  • ½ tsp chopped pistachio

Instructions

  1. Boil water with the green tea till half and add two more cups of water till half again.
  2. Add soda bicarbonate and salt.
  3. Sugar and Milk as per taste.

Serving: 4 persons

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Rasgulla (Cham Cham) Rusgulla Recipe

Ingredients
  • 1 liter of fresh milk OR 2 cups of powdered milk dissolved in 12 cups of water.
  • 2 cups sugar1 tbs.
  • vinegar or lemon juice
  • 2 tbs. rice flour
  • 2-3 drops of Kewra essencechopped pistachio (Pistay) for garnish (optional)
Instructions
  1. Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it curdify. (My word).
  2. Keep boiling until the water and curdseparates out.
  3. Drain and sieve it well to remove all the water from the curd.
  4. Spread the curd out on a clean, flat surface and add the rice flour to it.
  5. Knead it as much as you can, the more the better (DO IT BY HAND).
  6. Meanwhile add the sugar to 3 cups of water and boil to make syrup.
  7. When the syrup starts to boil make the curd into small round balls and add to the boiling syrup and cook for 10 - 15 minutes.
  8. Just before removing from heat add the kewra essence and garnish with chopped pista.
  9. Cool before serving

Serving: 8 to 10

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Sindhi Biryani (Sindhii Birryani) Recipe

Ingredients

  • 1 to 1½ kg mutton/chicken
  • 1 kg Basmati rice
  • ½ kg potato
  • ½ kg tomato
  • 250 grm. yogurt
  • 1 tsp red chili powder
  • 4 tsp salt
  • 3 onions medium
  • 2 tsp. garlic (Lehsan) paste
  • 2 tsp. ginger (Adrak)
  • 8 green cardamom (Chhoti Ilaichi)
  • 4 black cardamom (Bari Ilaichi)
  • 10 Cloves (Laung)
  • 10 pcs. black pepper (Kali Mirch)
  • 1 tsp. cumin seeds (Zeera)
  • 1 stick cinnamon (Dalchini)
  • 2 bay leaves (Tezpatta)
  • 250 grm. oil or ghee
  • 6 green chilies
  • 2 tbs. coriander (Dhaniya) leaves
  • 2 tbs. mint (Podina) leaves
  • 1 tbs. Kewra
  • 2 pinch yellow food color
  • 1 tbs. sugar
  • 10 to 15 prunes (Aaloobukharay)
Instructions

  1. Slice the onion and fry it in oil until it is light brown.
  2. Take out half of it and keep aside.
  3. Add Garlic (Lehsan), Ginger (Adrak), salt, chili powder, cloves, cardamoms, Black Pepper corn. (Kali Mirch), Cumin Seeds (Zeera), bay leaves, cinnamon, and yogurt to the remaining half.
  4. Fry this until the water is dry and then add the meat and fry it again.
  5. Add some water and cook on low heat until the meat is tender and the water has evaporated.
  6. Peel the potatoes and cut them into large chunks.
  7. Boil until they're half cooked.
  8. Soak the rice in water for half an hour.
  9. Boil and Drain the water off when they're half done.
  10. Add chopped tomatoes, green chilies (whole), Mint (Podina), Coriander (Dhaniya) leaves, prunes
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Nihari (Nehari) Recipe

Ingredients
  • 1/2 Kg. beef -ask for Nihari meat (shank)
  • 1½ tsp. salt
  • ½ tsp red chili (Lal Mirch) powder
  • ½ tsp. Kashmiri chili (Lal Mirch) powder
  • ¼ tsp. turmeric (Haldi) powder
  • 1 tbs. coriander (Dhaniya) powder
  • 1½ cup oil
  • 3 tbs. white flour (maida)
  • 1 tsp ginger (Adrak) paste
  • ½ tsp. garlic (Lehsan) paste

For garnishing

  • 1 to 1 ½ inch ginger (Adrak) (Julian)
  • 2 tbs. chopped coriander (Dhaniya) leaves
  • 3 to 4 chopped green chilies
  • 2 Lemon (sliced)

Special Nihari spices

  • 2 tbs. Fennel (Saunf)
  • ½ tsp black pepper (Kali Mirch)
  • ½ tsp. cumin seeds (Zeera)
  • 2 green cardamom (Chhoti Ilaichi) seeds
  • 10 cloves (Laung)
  • 2 black cardamom (Bari Ilaichi)
  • 1 stick of cinnamon (Dalchini)
  • 1 bay leaves (Tezpatta)
  • ¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
  • 2 tbs. coriander (Dhaniya) seeds
  • 1 stick (Piplee)
  • 1 aniseed flower (Badian)
Instructions
  1. Put ½ cup oil in a pot.
  2. Add meat and fry it a little.
  3. Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste.
  4. Add a little water and mix well.
  5. Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
  6. Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
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Palak ki Roti (Paluk ki Rotii) Recipe

Ingredients
  • 2 cups flour
  • 1 cup steamed and finely chopped spinach leaves.
  • ½ tsp. salt
  • ½ tsp whole cumin seeds (Zeera)
  • 5-6 black pepper (Kali Mirch) coarsely crushed
  • 1 tbs. oil to make dough
  • A little water to form dough
  • Oil for shallow frying


Instructions
  1. Mix together the flour, spinach and spices.
  2. Add 1 tbs. of oil and knead with water to form a dough which is medium-soft.
  3. Cover and keep in the fridge for at least half an hour to set.
  4. Break into small balls.
  5. Roll out into small chapattis and shallow fry on medium heat in a frying pan till very lightly brown.
  6. Serve hot with Achaar (pickle) or chutney.

Serving: 2 to 3 persons

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Suji ka Halwa (Sujji ka Halwaa) Recipe

Ingredients
  • 2 tbs. semolina (Suji)
  • 2 tbs. oil
  • 4 tbs. sugar
  • 1/2 cup water
  • 3 green cardamom (Chhoti Ilaichi)
  • yellow food color (optional)
Instructions
  1. Put the suji and oil in a pot along with ilaichi seeds and fry until slightly brown on very low heat.
  2. Meanwhile combine sugar and water to make a syrup.
  3. Add this to the suji taking care not to burn yourself and cook on low heat to desired consistency.
  4. If you want to color the halwa add the color to the syrup before pouring it into the suji.

Serving: 2-3 persons

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Barfi (Burfi) Recipe


Ingredients
  • 4 cups powdered milk
  • 1 evaporated milk
  • Seeds of 4-5 green cardamom (Chhoti Ilaichi)
  • 2 cups sugar
  • 1/2 cup water
  • 2 tbs. oil or ghee

Instructions
  1. In the powdered milk add enough evaporated milk to knead it into a hard dough.
  2. Roll it up into a hard ball and keep it in the freezer for 15-20 minutes.
  3. Then take it out and grate it with a coarse grater.
  4. In a pot heat the oil and add the ilaichi seeds, grated milk, sugar and water and cook on low heat and keep stirring till the water has dried and it starts to come together and leaves the sides of the pot.
  5. Add a few drops of Kewra essence (optional) and set in a flat dish.
  6. When cool cut into pieces.

Serving: 6-8 persons

Variants:

COCONUT BURFI

  • Do not add water.
  • Add grated coconut according to taste and yellow food color.

PISTA BURFI

  • Add chopped pista according to taste and green food color.

BADAM BURFI

  • Add grated almond

KAJU BURFI

  • Add grated kaju (cashew nuts)

CHOCOLATE BURFI

  • Add chocolate powder.
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Shahi Tukray (Shahii Tukre) Recipe


Ingredients
  • 6 slices of bread
  • 4-6 tbs sugardry fruit--Pistachio,almond
  • kevera essence
  • khoya or cream (Riccota cheese)
  • 3-4 tbs oil
  • seeds of 4-5 green cardamom (Chhoti Ilaichi)
  • yellow food color
  • 1 liter of milk

Instructions

  1. Fry the slices of bread in a little oil until light brown.
  2. Remove and set it aside.
  3. In milk add illaichi seeds,sugar,and color and cook until thick.
  4. Arrange the bread slices in the milk and bring to boil.
  5. Turn once to coat both sides.
  6. Let milk thicken.
  7. Then just before removing from heat add keveraessence.
  8. Garnish with cream and fry fruits

Serving: 3 to 4 persons

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Jalabi (Jlaibbi) Recipe



Ingredients
1 cup maida½ cup rice flour2 cup water2½ cup sugar1 tsp. soda¼ tsp. cream of tartar6 green cardamom (Chhoti Ilaichi)2 tsp. Rose waterSaffron (Zafran)Yellow/orange food colourOil/ghee for frying
Instructions
  1. Mix maida, rice flour, soda and water and keep the mixture overnight in warm place.
  2. Mix sugar, water, ilaichi saffron cream of tartar and cook to make it into thick syrup.
  3. Deep fry the mixture in the curls using a nozzle like the one used for icing of cakes.
  4. Fry till light brown and pour into the syrup. (DO NOT OVER SOAK.)
  5. Remove and let the excess syrup drain out.

Serving: 10 to 12 persons

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Ras Malai (Rus Mallai) Recipe


Ingredients
  • 1 cup powdered milk
  • 1 egg
  • 1 tsp. oil
  • 1 tsp. baking powder

Syrup:

  • 1 liter milk
  • 6 tbs. sugar
  • 1 green cardamom (Chhoti Ilaichi)
  • 1 tbs. chopped pistachio (Pistay)
  • 1/2 tsp. Kewra essence

Instructions

  1. Mix together the ingredients into a dough and form into small oval, slightly flattened balls.
  2. Meanwhile boil the milk with sugar and ilaichi seeds.
  3. When the milk starts to boil add the malai balls.
  4. When they start to swell up lower the heat and cook for 10 minutes.
  5. Just before removing from heat add kewra essence.
  6. Garnish with pista.
  7. Chill and serve.

Serving: 24 pcs. for 8 to 10 persons




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Khajur ki Chutney (Khajuur ki Chatni) Recipe


Ingredients
  • 50 grm. pitted dates
  • 15 grm. seedless raisins
  • 1 tsp. cumin seeds (Zeera) powder
  • 1 tsp chili (Lal Mirch) powder
  • 1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs.lemon juice
  • 125 ml water
  • 3/4 tsp salt
  • 1 tsp soft brown sugar

Instructions

  1. Put all the ingredients in a blender and mix well.
  2. Sieve and throw out the residue.
  3. Serve the strained chutney with kababs, tikkas.
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Pasanday (Pasandday) Recipe


Ingredients
  • ½ Kg beef filets
  • 1 tbs. Roasted Chana powder
  • 2 tbs. poppy seeds (Khaskhash)
  • 3 medium sized onions chopped
  • 8 whole dried red chilies
  • 2 tbs. peanuts
  • 1 tsp. garam masala
  • 250 grm. yogurt
  • 3-4 tbs. oil
  • 1 tsp. ginger (Adrak) paste
  • ½ tsp. salt (according to taste)
  • 1 tsp. cumin seeds (Zeera)

Instructions

  1. Grind all the dry ingredients and mix with the yogurt.
  2. Apply this mixture to the meat and leave to marinate for at least 2 hours.
  3. Heat the oil in a pan.
  4. Fry the onion till brown.
  5. Add meat and leave to cook on low heat till tender.
  6. Add a little water, if necessary.
  7. Serve with chapati

Serving: 2 to 3 persons

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Anday ka Halwa (Unday ka Halwa) Recipe


Ingredients
  • 12 eggs
  • 1 cup sugar
  • 4-5 green cardamom (Chhoti ilaichi) - seeds
  • 1 cup ghee (not oil)
  • dry fruits - pistachio (Pistay), almond (Badam), raisins (Kishmish)

Instructions

  1. Mix all into a pot and cook over a low flame stirringconstantly till the mixture is light brown and dry.
  2. Put onto a plate and flatten into a 1" layer.After it cools down cut into small pieces.

Serving: 6 to 8 persons

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Gajrela (Gajar Ka Halwa) Garaila Recipe


Ingredients
  • 1 liter of milk
  • ½ kg carrots peeled and grated
  • 5-6 green cardamom (Chhoti Ilaichi)
  • 1/2 cup rice
  • 1/2 cup sugar (more according to taste)
  • a few drops of Kewra essencedry fruits for garnishing (pista, almond, coconut grated)

Instructions

  1. In a pot add the milk and put on very low heat to boil.
  2. Add the ilaichi seeds and the rice.
  3. Cook till milk starts to thicken and the rice becomes very soft.
  4. Add the carrots and sugar and cook more till the water from the sugar has dried and the carrots have become soft.
  5. Take a hand mixer and lightly mash the contents.
  6. Just before removing from heat add the few drops of kewra essence.
  7. Garnish with the chopped dry fruit.Serve chilled.

Serving: 6-8 persons

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Koftay (Kofftay) Recipe


Ingredients

Meatballs:

  • 1/2 Kg. minced beef
  • ½ tsp. salt (according to taste)
  • 1 tsp garam masala powder
  • 4-6 green chilies chopped
  • 1 onion chopped
  • 1 tsp ginger (Adrak) paste
  • 1 slice of bread soaked in either milk or water
  • 1 tbs. yogurt

Gravy:

  • 2 medium onion chopped
  • ½ tsp. salt (according to taste)
  • 1/4 tsp turmeric (Haldi)
  • 1/2 tsp chili (Lal Mirch) powder
  • 2 tbs. coriander (Dhaniya) powder
  • 1/2 tsp ginger (Adrak) paste
  • 4 tbs. yogurt
  • 3 tbs. oil

Instructions

  1. Grind together all the meatball ingredients and make into medium sized meatballs.

  2. Fry the chopped onion in oil on low heat until brown. Remove from the oil.

  3. In hot oil add all the spices mixed with 2 cups of water.

  4. When the gravy starts to boil, crush the fried onions and add them in.

  5. Add the meatballs and cook on low heat till done. Garnish with fresh Dhaniya leaves.

  6. Serve with chapati or naan.
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Tomato Keema (Tomaito Kema) Recipe

Ingredients
  • ½ kg. minced beef
  • 250 grm. Potatoes (cut in small pieces)
  • 250 grm. tomatoes (remove skin and chop)
  • 1 onion (large size)
  • 6 tbs. oil
  • 6 whole black pepper (Kali Mirch)
  • 6 cloves1 black cardamom (Bari Ilaichi)
  • 1/4 tsp. cumin seeds (Zeera)
  • 1 tsp. coriander (Dhaniya) powder
  • 1 tsp. salt (according to taste).
  • ¼ tsp. turmeric (Haldi) powder
  • ¾ tsp. chili (Lal Mirch) powder
  • 1 tsp. ginger (Adrak) paste
  • 1 tsp. garlic (Lehsan) paste
  • ½ tsp. garam masala powder
Instructions
  1. Finely chop the onion and sauté in oil until light brown.
  2. Add all the spices and finely chopped tomatoes.
  3. Cook on medium heat till water is almost dried.
  4. Add mince meat mix and dry the water again.
  5. Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
  6. Add tomatoes and cook till they are done and water dries.
  7. Sprinkle garam masala powder.
  8. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
  9. Serve with naan or boiled rice.

Serving: 4 to 5 persons

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Baingan ka Bharta (Bangan ka Bhurta) Recipe


Ingredients
  • ½ grm. eggplant (Bengan
  • 1 tsp. cumin seeds (Zeera)
  • 2 spring onions
  • 2 tbs. tamarind (Imli) paste
  • 1 tsp. salt (according to taste)
  • ½ tsp. chili (Lal Mirch) powder
  • 4 tbs. oil
  • ¼ tsp. turmeric (Haldi) powder
  • 3-4 tbs. yogurt
  • 2-3 green chilies – chopped
  • 2 tbs. mint (Podina) leaves – chopped
  • 1 tbs. lemon juice
Instructions
  1. Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
  2. Put the hot eggplant in a bowl of water and remove the skin.
  3. In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn).
  4. When ready it will come in a ball shape and will turn light brownIt can be served with rice, chapati or as salad when cooled.
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Tikka Boti (Tika Botti) Recipe


Ingredients
  • ½ kg cubes of beef
  • 2 tbs. raw papaya (grinded)
  • ½ tsp. ginger (Adrak) paste
  • ½ tsp. garlic (Lehsan) paste
  • ½ tsp. salt (according to taste)
  • 2 tbs. yogurt
  • 1 tsp chili (Lal Mirch) powder or1 tbs. chopped green chilies

Instructions

  1. Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
  2. Leave to marinate for 5-6 hours preferably overnight.
  3. Grill/barbeque over charcoal.
  4. Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.

Serving: 2 to 3 persons

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Khubani ka Meetha (Khoobbani ka Mitha) Recipe


Ingredients
  • 250 grm. Dried Apricot
  • 2 cups water
  • 3 tbs. sugar
  • ½ liter milk
  • 2 tbs. sugar for custard
  • 2 tbs. custard powderFresh cream
Instructions
  1. Presoak the apricot preferably overnight.
  2. Remove the pits and take out the almond from inside the pit and keep aside.
  3. In a pot boil the apricot with 2 cups of water.
  4. Add the 3 TBS of sugar to this water.
  5. When the quantity of the water is reduced to 1-cup remove from heat.
  6. Cool and grind to a paste that is neither too thick nor too fine.
  7. Add the almonds that were removed from the pits to this pulp mixture.
  8. In another pot prepare the custard either according to instructions on the custard powder packet or according to the following.
  9. Take ½ liter of milk. Bring to the boil.
  10. Add the 2 TBS of sugar.
  11. Meanwhile mix the 2 TBS of custard powder with a few TBS of milk and add to the boiling milk stirring constantly otherwise it will coagulate.
  12. Cook for a few minutes till it thickens slightly.
  13. Remove from heat and cool.
  14. Now in a dish you can do either one of the following
  15. 1. Add the custard then top off with a layer of the apricot pulp and then with a layer of fresh cream. OR
  16. 2. Add a layer of custard then a layer of apricot one on top of the other.
  17. Then add a final layer of fresh cream.Serve chilled.

Serving: 2-3 persons

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Imli ki Chutney (Imlee ki Chatni) Recipe


Ingredients
  • 250 gms. tamarind (Imli)
  • 2 cups sugarSalt according to taste
  • 1/2 tsp chili (Lal Mirch) powder
  • ½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

  1. Soak the imli in lukewarm water so that it softens.
  2. Rub well to remove the seeds.
  3. Strain out all the juice into a container.
  4. Put on low heat and bring to boil.
  5. Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
  6. A small piece of ginger can be added and later removed for an extra flavor.
  7. When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).
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Raan Roast (Leg Piece Rost) Recipe


INGREDIENTS
  • Mutton leg(Raan) 1
  • Yogurt 250 gms
  • Milk 1/2 cup
  • Saffron 1/2 tsp
  • Oil 4 Tbsp
  • Mixed hot spice(Garam Masala)1 tsp
  • Salt to taste
  • Ginger 2 inch piece(finely chopped)
  • Garlic 6 cloves(finely chopped)
  • Crushed chillie flakes 1 Tbsp or to taste
  • roasted cumin seed 1 tsp (grinded with knife)
  • onion whole 1
  • green chillies 5-6
  • spring onion 2

COOKING DIRECTIONS

  1. Warm half cup milk in pan and add saffron in it stir well.
  2. Take raan ,make cut mark on both sides with the help of knife and rub mixed hot spice (Garam Masala) on both sides and leave for 10 min
  3. Take a bowl add Yogurt, Salt, Ginger, Garlic, Oil, diluted Saffron (from step 1), Red Chille flakes, Grounded Cumin and mix
  4. Pour the solution from step above on Mutton Leg and rub well.(Leave it for another 15 min)
  5. Put the Mutton Leg in baking tray and just place onion,spring onion and green chillies on top and now put in oven 180 degree for 12 min Change the side of Mutton Leg and let it bak for another 12 min
  6. After 12 minutes take the leg out and pour all juices from the baking tray to another pan and put the Leg in a serving plate.
  7. Garnish
  8. Strain out Blend the Onion, Green Chillies and Spring Onion in a blender.
  9. Add the blended Onion, Green Chillies and Spring Onion back to the Juices and put it to Bake until it turns into a thick suace
  10. Once ready pour this sauce on the Mutton Leg
  11. It's ready to be served
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Pani Puri (Pane Pori) Gol Guppay Recipe


INGREDIENTS

Pani (Spicy Water):

  • 1 cup mint leaves (Pudina)
  • 2 to 4 green chilies (adjust to taste)
  • 3 tablespoons tamarind paste (Imli)
  • 3 tablespoons lemon juice
  • 1 teaspoon black salt
  • 1 teaspoon salt (adjust to taste)
  • 1/4 teaspoon ginger powder
  • 1/8 teaspoon asafetida (Hing)
  • 1 tablespoon roasted cumin seed powder
  • 1 tablespoon sugar (adjust to taste)
  • 1/2 teaspoon black pepper
  • 4 cups water (adjust to taste)

Puris (Golgappay):

  • 1/4 cup All Purpose flour (Maida or Plain Flour)
  • 3/4 cup fine Sooji (Semolina Flour)
  • 1/2 cup water (as needed)

COOKING DIRECTIONS

Pani (Spicy Water)

  1. Blend everything except the water together to make a fine paste.
  2. While blending, add water as needed to blend.
  3. Taste to adjust the green chilies as they can be mild or hot.
  4. Add more lemon juice, sugar, and salt as needed to your desired taste.
  5. Remember you will be adding more water to dilute so paste should be spicier.
  6. Strain the paste using water as needed.
  7. After straining mix the paste with remaining water or adjusting to the taste.
  8. The pani (water) will taste best if refrigerated for a day.

Dough for Puris

  1. Mix the flour and sooji. Add water as needed to make firm dough.
  2. Knead the dough until it is pliable.
  3. Cover the dough with a damp cloth for about ten minutes.
  4. Damp two kitchen towels, spread one damp towel over a cookie sheet or plain surface, close to where you are going to fry the puris.
  5. Divide the dough into about 60 small balls.
  6. Keep them under a damp cloth. Start rolling each ball to about a 2-inch diameter circle.
  7. Place over a damp towel and cover with another damp towel.
  8. Do this for all 60 puris.

TIP: Placing the puris between damp cloths helps the puris to puff evenly on all sides.

Prepare Puris

  1. Heat the oil on medium high heat.
  2. Oil should be about 1 1/2 inch high in frying pan.
  3. To test the oil, put a little piece of dough in the oil.
  4. The oil is ready if the dough comes up right away and does not change color.
  5. Start frying the puris, starting first with the puri you first rolled.
  6. Put one puri in the oil and press lightly.
  7. When it puffs turn over and put another puri in the oil.
  8. Keep adding six to eight puris at a time.
  9. Fry the puris until they are golden-brown all around by turning a few times.
  10. Take the puris out and place over paper towel, so the excess oil is absorbed.

TIP:

  1. When taking the puris out of the frying pan, make sure to tilt the skimmer so that the excess oil is drained before placing on the paper towel.
  2. Fry all the puris. They should be crisp and puff like a ball.

Serve

  1. Pani puris are served by making a small hole in each puri.
  2. Fill the puris with boiled and chopped potatoes, or boiled chickpeas.
  3. Finish by filling each puri with the spicy pani (water).
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Vegetable Cutlet (Vegitabal cutlit)


INGREDIENTS

  • Potato - 2
  • Carrot -1
  • beans - 8
  • Peas - 1/4 cup
  • Onion - 1/2 sliced
  • green chilly - 1 chopped
  • Garam Masala - 1/2 tbsp
  • Cilantro and mint chopped - few
  • Ginger garlic paste - 1/2 tbsp
  • turmeric - 1/4 tbsp
  • Oil for deep frying
  • bread crumbs - 2 slices
  • Cashew nuts - 8 crushed
  • Maida - 2tbsp

COOKING DIRECTIONS
  1. Pressure cook all the vegetables together and mashed it.
  2. Heat 1tbsp oil in a pan, add the chopped onion and ginger/garlic paste.
  3. Once it is done add the green chillies and turmeric and garam masala and mix everything together and cook for 1 mins.
  4. Now add the mashed vegetables and salt and the chopped mint(3 0r 4 leaves) and chopped cilantro.
  5. Don’t add water to it. Allow it cook for 3-4 mins. Now remove it from fire. Make small lemons size balls from the mixture.
  6. Make a maida batter (all purpose flour) 2tbsp of maida and little water.
  7. Now dip each piece one by one in the maida batter.
  8. And then roll it in the bread crumbs and flatten the balls and deep fry it in the oil.
  9. Now the delicious crispy cutlet is ready.
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