Gola Kabab

Ingredients for Marination:
Mince ½ Kg
Raw Papaya Paste or meat tenderizer 2 Tablespoon
Garlic Paste 1 Tablespoon
Ginger Paste 1 Tablespoon
Heeng ¼ Teaspoon
Salt to taste

Roasted Masala:
Sesame Seeds (til) 1 Tablespoon
Grated Coconut 1 Tablespoon
Poppy Seeds (khaskash) or Cashew nuts (Kaju) 1 Tablespoon
Cumin Seeds (Zeera) 1 Teaspoon
Cinnamon Stick (Daarchini) 1 small piece
Black Pepper 10-12
Green Cardamom 5 pieces
Black Cardamom (Seeds only) 1 piece
Roasted Chickpeas 4 Tablespoon
Fennel Seeds 1 Tablespoon

Other Ingredients:
Fried Onion ½ Cup
Yogurt (extract water) ½ Cup
Lemon Juice 2 Tablespoon
Fresh Coriander ½ Cup
Mint Leaves 2 Tablespoon
Green Chillies 3-4
Oil for fry

Method:

• Mix well all the ingredients mentioned above for marination and marinate mince overnight.

• Dry roast all the ingredients mentioned above for roasted masala and grind to powder form.

• Add yogurt, fried onion, lemon juice, fresh coriander, mint leaves, green chillies and the grinded masala in marinated mince.

• Blend mince to a fine paste.

• Give rest for about an hour so that the masala may infuse well.

• Make kababs of required size.

• In a pan, heat oil, place kababs when oil is medium hot.

• When done from one side, flip to the other side till golden.

• Garnish with fresh coriander and onion rings.

• Serve with chutney or ketchup and enjoy with your family.

Fish Curry

Ingredients:
Fish ½ Kg
Onion grinded ½ Cup
Yogurt 1 Cup
Red chilli powder 1 Tablespoon
Turmeric powder ¼ Tablespoon
Lemon juice 2 Tablespoon
Garlic paste 1 Tablespoon
Oil ½ cup preferably mustard oil
Fenugreek seeds ¼ Tablespoon
Mustard seeds ¼ Tablespoon
Black seeds a pinch
Curry leaves 5-10

Ingredients for marination:
Garic paste1 Tablespoon
Red chilli powder ½ Tablespoon
Lemon juice 2 Tablespoon
Salt to taste
Oil for frying

Method:

• Marinate fish with all the above mentioned ingredients for marination except oil.

• Fry marinated fish and keep aside.

• Heat oil, add mustard seeds, fenugreek seeds, black seeds.

• When crackles, add grinded onion and garlic paste. Fry well till the water dries.

• In yogurt add red chilli powder, turmeric powder, and salt. Mix well and add in onion paste.

• Fry well till the oil appears.

• Add 1 cup of water, when comes to boil lower the flame.

• Add fried fish gently and cook for 5-10 minutes.

• Squeeze lemon and garnish with fresh coriander.

Fried Fish

Ingredients:

Fish cubes boneless ½ Kg

Red chili powder 1 tea

Rice flour or white flour (Maida) 2 Tablespoon

Garlic grated 1 Tablespoon

Vinegar or lemon juice 2 Tablespoon

Salt to taste

Oil for frying

Method:

• Marinate fish with all above mentioned ingredients.
• Now shallow fry to give golden color from both sides.
• Serve with chutney or ketchup.

Haleem

Ingredients:
Meat 1 Kg
Whole wheat 250 grams (1 Pao)
Gram Lentil (Daal Channa) 250 grams (1 Pao)
Red Split Lentil (Daal Masoor) ¼ Cup
Yellow Split Lentil (Daal Moong) ¼ Cup
Rice ¼ Cup
Red chili powder 3 Tablespoon
Turmeric Powder 1 Tablespoon
All spice powder 1½ Tablespoon
Chaat masala 2 Tablespoon
Ginger paste 1 Tablespoon
Garlic paste 1 Tablespoon
Oil ¼ Cup
Salt to taste

Ingredients for Serving
Green Chillies
Ginger Julienne
Fresh coriander
Mint leaves
Lemon
Fried onion
Yogurt

Method

• Soak whole wheat, lentils and rice separately.

• Boil meat till well tender, mash a little.

• Boil whole wheat till well done, mash well.

• Boil lentils and rice and mix in whole wheat.

• Keep mixing on low flame.

• Add meat, red chilli powder, turmeric powder, ginger garlic paste and salt.

• Cook till the meat and whole wheat are well mixed. (Can blenderize as well.)

• Now add chaat masla and fried onion.

• Keep on mixing on low flame.

• Add all spice powder. Cook for about 10-15 minutes. 

• Serve hot with all serving ingredients and naan.

Chicken Beetroot Curry

Ingredients:

Chicken ½ Kg
Onion 2 medium (Finely chopped)
Tomatoes 4 pieces
Carrot 1 piece
Beetroot 1 piece small
Red Chilli Powder 1 Teaspoon
Turmeric Powder ¼ Teaspoon
Coriander Powder 1 Teaspoon
All spice powder 1 Teaspoon

Cumin Seeds ¼ Teaspoon
Fenugreek Seeds ¼ Teaspoon
Black Seeds ¼ Teaspoon
Dry Fenugreek (Kasoori Meethi) 1 Tablespoon
Ginger (crushed) 1 tablespoon
Garlic (crushed) paste 1 tablespoon
Oil ¾ Cup
Salt to taste

Method:

• Blend peeled carrot, peeled beetroot and tomatoes.

• In a pot, heat oil, add onion, fenugreek seeds, black seeds, and cumin seeds.

• When the onion softens, add chicken.

• Let it cook for a minute or two (don’t stir) then over turn.

• Meanwhile in a little water add red chilli powder, turmeric powder, coriander powder and salt, mix well.

• Add this mixture and ginger garlic (crushed) in chicken. Fry well.

• When oil appears add the blended puree of carrot, beetroot and tomatoes. Fry well.

• When well fried add 2 cups of water.

• Keep on dum for 15-20 minutes.

• Add dry fenugreek and all spice powder.

• Serve with rice or chapatti and enjoy with your family.

Homemade Yogurt

Ingredients:
½ Kg fresh milk
½ a spoon of yogurt

Method:

• Boil milk, let the temperature lowers.

• Take ½ spoon of yogurt and spread well in a bowl. 

• Pour luke warm milk, stir only once.

• Cover and keep in warm place.

• After few hours fresh and clean homemade yogurt is ready.

Bhuna Gosht

Ingredients:
Mutton ½ Kg (Boiled)
Tomatoes 4-5
Green Chilli 3-4
Ginger garlic grated 2 Tablespoon
Cumin Seeds 1 Teaspoon
All spice powder 1Teaspoon
Lemon Juice 2 Tablespoon
Oil 5-6 Tablespoon
Salt to taste

Method:

• In a pot, heat oil, add ginger garlic, cumin seeds and fry.

• Add chopped tomatoes and cover to cook.

• When tomatoes become tender, add boiled meat and salt.fry.

• Keep adding meat stock and keep frying.

• Add chopped green chillies.

• Cover and keep on them for 5 minutes.

• Add lemon juice and dish out.

• Serve with chapatti and enjoy with your family.

Aaloo ka bharta

Ingredients:

Potatoes ½ Kg (Boiled, peeled and mashed)
Tomatoes 3-4 (Chopped)
Red Chilli Crushed ½ Teaspoon
Red Chilli Powder ½ Teaspoon
Turmeric Powder ¼ Teaspoon
Cumin Seeds ½ Teaspoon (Roasted and crushed)
Black Seeds ½ Teaspoon
Fenugreek Seeds ½ Teaspoon
Green Chilli 3-4 (Chopped)
Fresh Coriander
Mint Leaves
Lemon Juice 4 Tablespoon
Oil 4 Tablespoon
Salt to taste

Method:

• In a pot, heat oil, add black seeds and fenugreek seeds.

• When crackles, add coarsely mashed potatoes, tomatoes red chilli powder, red chilli crushed, turmeric powder, crushed cumin seeds, lemon juice and salt.

• Mix well, cover and keep on low flame.

• After 5-7 minutes add chopped green chillies, fresh coriander and mint leaves.

• Serve with paratha and enjoy with your family.

Shalgam Palak Gosht

Ingredients:

Mutton ½ Kg
Radish with leaves ½ Kg
Spinach (Chopped) ½ Kg
Fresh Fenugreek (Chopped) 1 Cup
Onion 2-3
Red Chilli Powder 1 Tablespoon
Turmeric Powder ¼ Teaspoon
Coriander Powder 1 Tablespoon
All Spices Powder ½ Teaspoon
Cumin Seeds 1 Teaspoon
Ginger garlic chopped 2 Tablespoon
Green Chillies 2-3
Fresh Coriander ½ Bunch
Oil ¾ Cup
Salt to taste

Method:

• In a pot, heat oil, add sliced onion and cumin seeds. 

• Fry till the onion becomes golden brown.

• Add meat and cook on medium flame.

• When the water of the meat dries, fry well.

• Add ginger garlic paste and fry.

• Now mix red chilli powder, turmeric powder, coriander powder and salt in a little water.

• Add this mixture in meat and fry well.

• Add radish with leaves (finely cut), spinach (chopped), mix and cover to cook on low flame.

• Cook until meat is tender and spinach and radish are well mixed.

• Now add fresh fenugreek and all spice powder.

• Keep on dum for 5-10 minutes.

• Garnish with fresh coriander and green chillies.

• Serve with chapatti and enjoy with your loved ones.

Aaloo ki Qatli

Ingredients:

Potatoes ½ Kg
Tomatoes 2-3
Crushed Red Chilli ½ Teaspoon
Turmeric Powder ¼ Teaspoon
Dry Fenugreek (Sookhi meethi) 1 Tablespoon
Dry mint leaves 1 Teaspoon
Salt to taste

For Bhagar:
Oil 4 Tablespoon
Whole Red Chilli 4-5
Cumin Seeds (Zeera) 1 Teaspoon
Mustard Seeds (Rai danay) ¼ Teaspoon
Black Seeds (Kalonji) a pinch
Curry Leaves 8-10

Method :

• In a pot, heat oil, add all the ingredients for bhagar. 

• When they crackle, add chopped tomatoes, fry till they soften. 

• Now add crushed red chilli, turmeric powder, salt and fry. 

• Add a little water and fry again till the oil appears. 

• Add sliced potatoes, mix and fry well. 

• Add ½ cup of water, cover and keep on low flame. 

• When potatoes get tender and water dries. 

• Add crushed dry fenugreek and dry mint leaves. 

• Serve with paratha or chapatti and enjoy with your family.

Lauki Gosht

Ingredients:

Mutton ½ Kg
Gourd (Lauki) ½ Kg (Cut in cubes)
Onion 2 medium
Tomatoes 3-4
Red Chilli Powder ½ Teaspoon
Turmeric Powder ½ Teaspoon
Whole Spice Powder (Garam masala Powder) ½ Teaspoon
Coriander Powder (Dhanya Powder) 1 Tablespoon
Cumin Seeds (Zeera) 1 Teaspoon
Ginger garlic paste 1 Tablespoon
Oil ¾ Cup
Salt to taste

Method:

• In a pot, heat oil, add sliced onions and fry till golden brown.

• Add cumin seeds and meat, fry well.

• When the color of meat changes, add ginger garlic paste and a little water. Fry well.

• Add chopped tomatoes and fry well, when tomatoes become soft and oil appears then add red chilli powder, turmeric powder, coriander powder and salt, fry well.

• Then add about 2 cups of water, cover and cook on medium flame till the meat tenderizes. 

• Add gourd (cut in cubes).

• Cover and cook on low flame, when gourd becomes tender add whole spice powder and switch off the flame.

• Garnish with fresh coriander.

• Serve with chapatti and enjoy with your family.

Chicken Boti Roll

Ingredients:

For Parathas
Flour (Atta) 2 Cup
White Flour (Maida) 2 Cup
Oil 2 Teaspoon
Salt to taste

For Filing
Chicken Boneless (Small Cubes) ½ Kg
Yogurt 4 Tablespoon
Red Chilli Crushed 1 Teaspoon
Raw Papaya (Kacha Papita) or Meat Tenderizer 1 Teaspoon
Dry Fenugreek Crushed (Sookhi/kasuri meethi) 1 Teaspoon
Dry Mint Leaves Crushed 1 Teaspoon
Green Chillies (Finely Chopped) 2-3
Garlic Paste 1½ Teaspoon
Ginger Paste 1½ Teaspoon
Lemon Juice 2 Tablespoon
Oil 2 Tablespoon
Salt to taste
Oil for frying
Onion Rings

For Green Chutney
Fresh Coriander 1 Bunch
Mint Leaves ½ Bunch
Lemon Juice or Tamarind Pulp 4-5 Teaspoon
Green Chillies 3-4
Garlic Cloves 4-5
Salt to taste

Method:

• Blend all the ingredients mentioned above for green chutney and make a paste. 

• Mix all ingredients mentioned above for parathas and make medium soft dough, give rest for an hour.

• Marinate chicken with all the above mentioned ingredients for filing except onion rings for at least 2 hours.

• Put marinated chicken in a pan and fry on medium high heat till the chicken becomes tender and becomes dry.

• Make balls of the dough and roll.

• Cook slightly from both sides then apply 1 teaspoon oil on one side and fry.

• Now turn on other side and repeat the same procedure.

• Give beautiful color on both sides.

• Apply green chutney on paratha.

• Place the cooked chicken according to the size of paratha.

• Place onion rings and roll.

• Serve with green chutney and tomato ketchup.