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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