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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