Bombay Biriyani (Bombay Biryani) Recipe

Ingredients:

• 1 Kg Mutton or chicken, washed / cleaned, cut into pieces
• 1 Kg Rice basmati, soaked for 15 minutes
• 4 Potatoes, steam lightly, peel and cut into large pieces
• 6 Tomatoes, quartered
• 4 Onions (medium, finely sliced)
• 1 bunch Mint, finely chopped
• 6 Green chillies (whole)
• 1½ tbsp Ginger / garlic paste
• 1 cup Dried plums , soaked in hot water.
• 1 tbsp Red chillies , powdered
• 2 tbsp Coriander, powdered
• 6 Peppercorns
• 4 Cloves
• 6 Cardamoms
• 1 tsp Black cumin seeds
• ¼ tsp Yellow food colour
• Salt to taste
• 1 cup Yogurt
• 1 cup Hot milk
• 1 cup Ghee/oil
  

Method:

1. Combine mutton or chicken with yogurt, ginger / garlic, red chilli powder and 4 green chillies, coriander, mint, juice of 2 lemons, plums and salt; mix well and set aside for 1/2 hour.
2. Heat oil in a pan and fry onions till golden brown. Remove half to absorbent kitchen paper.
3. To the remaining half in the pan add the meat with yogurt and spices.
4. Cook on low heat, do not add water, when the liquid evaporates fry a little and remove from heat.
5. Deep fry the potatoes and separately fry the tomatoes in a little oil and add both to chicken.
6. Boil the rice with a little mint, remaining green chillies, cardamoms, black pepper, cloves and salt. When the rice is 3/4 done drain in a strainer.
7. Put a little oil in the base of pan and make a layer of half the rice. Then put a layer of the
8. prepared mutton or chicken and cover with a second layer of rice.
9. Serves: 8 to 10 persons

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Sesame Noodle (Seisaam Nudle) Recipe

INGREDIENTS

• Salt
• 1 package (16 ounces) Chinese wheat noodles or spaghetti
• 1/3 cup creamy peanut butter
• 1/4 cup soy sauce
• 2 tablespoons seasoned rice vinegar
• 1 tablespoon vegetable oil
• 2 teaspoons fresh ginger, grated, peeled
• 1 small garlic clove, crushed with garlic press
• 1 teaspoon Asian sesame oil
• 1/4 teaspoon crushed red pepper
• 3 green onions, thinly sliced
• 1/2 English (seedless) cucumber, unpeeled, cut lengthwise in half and thinly sliced crosswise
• 4 radishes, cut into 1-inch by 1/4-inch sticks
• 1 medium carrot, cut into matchstick-thin strips

PREPARATION

1. Heat large saucepot of salted water to boiling over high heat; add noodles and cook as label directs.
2. Meanwhile, in small bowl, with wire whisk or fork, mix peanut butter, soy sauce, vinegar, vegetable oil, ginger, garlic, sesame oil, crushed red pepper, and 1/2 cup water until blended. Set sauce aside.
3. Drain noodles; rinse under cold running water and drain again.
4. In large serving bowl, toss noodles with sauce until evenly coated.
5. Top with vegetables; toss before serving.

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Papdi Chaat (Papri Chat ) Recipe

Ingredients:

• ½ tsp Salt
• 25 gm Ghee
• 2 tsps Green Peas
• ½ tsp Cumin seeds
• 25 gm Sweet Curd
• ½ tsp Chaat Masala
• ½ tsp Garam Masala
• ½ tsp Cumin powder
• A pinch of Black Salt
• ½ tsp Ginger Chutney
• 100 gm Refined Flour
• A pinch of Asafoetida
• ½ tsp Ginger, julienned
• ½ tsp red Chilli Powder
• 100 gm Potatoes, boiled
• A pinch of Coriander powder

Directions:

1. Mix the flour with ghee and salt and sufficient water to make tight dough.
2. To make the papdis, roll the flour into a thin sheet, cut into small roundels of 1 inch diameter and deep-fry till light brown.
3. Mix boiled potatoes and green peas.
4. Put in all the powdered masala. Make a base of this mixture on a plate.
5. Put the roundels of deep fried papdi on top of the potato green pea mixture.
6. Top with some ginger chutney and yogurt and sprinkle cumin powder and ginger juliennes.
7. Check for seasoning and serve cold.

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Vegetables Pakoray (Vegetabal Pakarray) Recipe

Ingredients:

• 1 cup besan (gram flour)
• 3 tablespoons rice flour (optional)
• 1 tablespoon of coarsely ground coriander powder (dhania)
• 1 teaspoon cumin seeds (jeera)
• 2 chopped green chilies
• 2 tablespoons chopped cilantro (hara dhania)
• 1 teaspoon salt adjust to taste
• 3/4 cup of water (Use water as needed)
• Oil to fry
• 1 small potato, sliced thin
• 8 thin slices of cauliflower
• 1/2 small zucchini, sliced thin

Method:

1. Mix all the dry ingredients together: besan, rice flour, coriander powder, and salt. Tip: rice flour adds to the crispness.
2. Add the water slowly to make a smooth batter (batter should be consistency of pancake batter or dosa batter)
3. Next, add the green chilies and cilantro. Mix well.
4. Heat the oil in a frying pan on medium high heat.
5. The frying pan should have at least 11/2 inch of oil. (To check if the oil is ready, put one drop of batter in oil.
6. The batter should come up but not change color right away).
7. Dip the vegetable slices in the batter one at a time and slowly drop in frying pan.
8. Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
9. Turn them occasionally. Fry the pakoras until both sides are golden-brown.
10. Repeat this process. The crispy, delicious pakoras are ready to serve.

Tips:

• If oil is too hot pakoras will not be crispy and or if oil is not hot enough pakoras will be greasy.

Variations:

• You can use almost any vegetable when making these pakoras, such as eggplant, onion, cabbage, bell pepper, and different kinds of chilies! Feel free to experiment!

Serving Suggestions:

• The pakoras are even tastier when dipped in fresh cilantro chutney, tamarind chutney, ranch dressing.
• Pakoras taste best when served hot.
• You can make the pakoras in advance and when ready to eat, spread on a cookie sheet and heat in the oven on 300-degree heat.
• You can also make sandwiches with the left over pakoras.

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Bread Pakora (Bred Pakorra) Recipe

Ingredients

• Bread slices 12
• Gram flour 2 cups
• Boiled potato 2
• Chopped mint leaves 1 tbsp
• Mango powder 1/2 tsp.
• Red chilli powder 1 tsp
• Black pepper powder 1/4 tsp
• Roasted cumin powder 1/4 tsp
• Salt 1 tsp.
• Vegetable oil for deep frying.

Method

1. Mash the boiled potato.
2. Prepare the stuffing by mixing mashed potatoes, chopped mint leaves, cumin powder, mango powder and black pepper powder.
3. Cut bread slices into two pieces.
4. Make a batter by mixing gram flour, red chilli powder and salt and water, beat it thoroughly. It should be of medium consistency.
5. Divide the potato stuffing into 12 parts.
6. Stuff each part between the two bread halves.
7. Now coat it in the gram flour batter.
8. Deep fry bread pakoras in hot oil until golden brown.
9. Repeat the steps for remaining bread slices.
11. Serve hot with chutney or tomato sauce.

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Bread Pakora Chaat (Bred Pakorra Chat) Recipe

Ingredients:

For Potato Mixture:

• 4 Bread Slices
• 2 Potatoes
• Salt To taste
• 1 Green Chili
• ¼ tsp Coriander Powder
• ¼ tsp Red Chili Powder

For Besan Mixture:

• ½ Cup Besan
• Salt To taste
• ¼ tsp Red Chili Powder
• 1/8 tsp Mango Powder (Amchoor)
• 1/8 tsp Garam Masala
• Refined Oil For Frying
• 4 cups Water (For boiling & making paste of besan)

For Serving:

• 1 Big Onion
• Salt To taste
• 1/2 Tsp Roasted Cumin Powder

Directions:

1. Boil potatoes with water in a cooker (2 whistles only).
2. Peel and mash the boiled potatoes in a bowl.
3. Add spices (salt, red chili powder, coriander powder) and chopped green chilies.
4. Mix well.
5. Now take besan in a bowl.
6. Add salt, red chili powder, amchoor, garam masala.
7. Add 1 tbsp of water and mix well to make a smooth paste.
8. Spread the potato mixture on a bread slice and cover it with another bread slice.
9. Now cut the bread slices into two pieces.
10. Heat oil in a pan.
11. Dip the prepared slices in besan mixture and put them in a oil to deep fry.
12. Fry till they become golden brown in color.
13. Repeat the same with the other slices and prepare tasty bread pakoras.

For Serving:

1. Cut prepared pakoras in three pieces and place them on a serving plate.
2. Sprinkle finely chopped (long strips) onion on prepared bread pakoras.
3. Now sprinkle imli (Tamarind Sauce) chutney, Salt, Roasted cumin powder on it.
4. Serve hot & Enjoy with tea!!!

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