Angoor ka Sharbat (Grapes Juice )

Ingredients

• 1/2 x 3-inch piece of Orange Zest


• 1/4 tsp Cardamom Seeds (Elaichi)


• 4 whole Cloves (Lavang)


• 6 cup Grape Juice (Angoor Ka Raas)


• 1/4th cup Honey (Shahad)


• 3-inch piece of Cinnamon (Tuj/Dalchini) Stick


• 2 cup sparkling Water
  

Method

1. Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
   
2. Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
   
3. Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.
   
4. Remove the spice bag and cinnamon stick and chill.
   
5. Add the water before serving.
   

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Dahi ke Kabab (Dahii ke Kabaab)

Ingredients:

• 1.2 ltrs yoghurt


• 
  
  100 gms cottage cheese grated


• 
  
  40 gms chopped onion


• 
  
  30 gms chopped ginger


• 
  
  10 gms chopped fresh coriandercornflour to dust


• 
  
  30 gms cashewnut powder


• 
  
  30 gms chopped raisins


• 
  
  4 gms white pepper powder


• 
  
  4 gms cardamom powdersalt to tasteoil to grill

Method

1. Hang yoghurt overnight.
   


2. Saute the onion and ginger in minimum oil till it sweats.
   


3. Mix the other ingredients.
   


4. Adjust seasoning and shape into tikkis.
   


5. Grill them on a medium hot skillet.
   


6. Garnish and serve with chutney.
   

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Kabab Chapli (Kabaab Chaplii)

Ingredients

• ½ Kg. finely minced beef


• 1 medium sized onion chopped


• 2 eggs½ tsp.


• salt (according to taste)


• 1 tsp ginger (Adrak) paste


• 1 tsp crushed cumin seeds (Zeera)


• 1 tbs. crushed Whole dried red chilies


• 1 tsp crushed coriander (Dhaniya) seeds


• 1 tsp anardana


• 2-3 green chilies chopped


• ½ cup of fresh coriander (Dhaniya) leaves


• 1 large tomato


• 1 tsp lemon juice or vinegar


• 100 grm. Makai ka Aata (Corn meal)


• 1 small onion sliced and fried till brown


• Oil for shallow frying.

(DO NOT USE CORN FLOUR)

Instructions

1. Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch)


2. Chop the tomatoes finely.


3. Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.


4. Mix the omelet pieces and then make into flat patties and fry in a little oil.


5. Wait to turn until brown on one side.


6. Makes about 6 kebabs.Serve with naan.


7. Serving: 3 persons

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Haleem (Halim)

Ingredients

• 2 kg. beef (boneless)


• 1½ tbs. salt2 tsp chili (Lal Mirch) powder


• 1 tsp turmeric (Haldi) powder


• 1 bay leaves (Tezpatta)


• ½ kg. Dal Chana


• 300 grm. whole wheat


• 100 grm. barley (jaw)


• 1 cup oil


• 1 tsp. garam masala


• 1 large onion


• 3 to 4 Lemon (sliced) or juice


• 10-12 green chilies


• 1 cup chopped coriander (Dhaniya) leaves


• ¼ cup sliced ginger (Adrak)-Julian
  

Instructions

1. Soak all three grains overnight.


2. Fry the meat in oil.


3. Add 1 tsp. salt, ½ tsp.


4. Turmeric (Haldi) powder, 1 tsp.


5. chili powder, bay leaf and 6-8 glasses of water.


6. Cover and leave on low flame to tenderize until the meat is extremely soft.


7. Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi).


8. Add water and cook on low flame till very soft.


9. When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously.


10. It is ready when starts to boil and becomes bubbly.


11. Fry onion in oil (for Baghar) and for garnishing.


12. Add the oil to the mixture and keep aside the fried onion for garnishing.


13. Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor.


14. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.


15. Serving: 8 to 10 persons

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