Besan Ka Halwa

Ingredients:
1 cup basin (gram flour)
1 cup refined flour(maida)
1.5 cup oil
1 cup water1 cup sugar

Instructions:
1-Boil sugar in water, for making sheera(sweet water). set this aside.
2-First cook basin in oil, for 15-20 minutes over low heat.
3-Then add flour to the pan & cook it along with the basin for 8 minutes. Keep stirring.
4-Then take the pan off the stove & add the sweet water to it.
5-Spread it on a tray.
6-After it cools cut into square or kite shaped pieces for serving.

Rose Drink - Gulab Sherbat

Ingredients:

1/2 cup freshly picked rose petals
3/4 cup boiling water
1/4th tsp. cardamom seeds
3/4th cup sugar
1/4th cup strained fresh lemon juice
2/3rd cup pomegranate juice
5 cups cold water

Instructions:

1.Crush the rose petals with mortar and pestle and place them in a large bowl.
2.Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. Set aside for 8 hours or overnight.
3.Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
4.Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
5.Remove from the hot water and filter it again. Cool it to room temperature.
6.Combine all the ingredients in a pitcher and stir well.
7.Serve in a glass half filled with crushed ice.

Hareesa Recipe

Ingredients

1 kg Meat (chicken , beef or mutton)
1/2 kg Wheat
2 cup tomato puree
20 green chillies
1 teaspoon garlic paste
1 teaspoon ginger paste
1 teaspoon red chili powder
1/2 teaspoon black pepper
5 cup Stock
1/2 cup ghee or oil
2 medium onion sliced.

Instructions

1. Soak the wheat or gaihun in water for seven to eight hours. In a broad pot add wheat, salt and 1 1/2 liter water and cook it on medium flame till tender
2. Take another pot, add meat, salt, whole green chilies, ginger, garlic paste, red chili powder, black pepper powder & tomato puree and cook it till tender (add 2 to 3 glasses of water in case of beef or mutton)
3. When the meat is tender then use a chopper to obtain haleem like consistency, however, the traditional method is the use of Ghotna. 4. Then add tender wheat & stock and cook the mixture till it is thick.
5. Heat oil/ghee in a pan and fry the onions till golden brown, pour it on the Hareesa as a decoration. 6. Serve it with lime, chopped green chilies, sliced ginger and garam masala Powder.
This dish goes best with Nan

Chicken Handi

Ingredients:

1.Chicken (Boneless pieces)......1 full
2.Yougurt..............2 cups
3.Salt..................to taste
4.Black pepper.............1 teaspoon
5.Red Chili Powder.........1 teaspoon
6.Potatoes (cut in cubes).......4
7.Oil.............half cup

Instuctions:

1.Take yogurt in a bowl. Add salt, black pepper, red chili powder and boneless chicken pieces.
2.Keep the yogurt mixture aside for 30 minutes.
3.After half an hour, put oil in handi. Let the oil gets hot on medium flame.
4.Add potatoes and after 4-5 minutes add the yogurt mixture in it.
5.Cook on low flame for few minutes.
6.Serve hot with naan.

Chapli Kabab Recipe

Ingredients

½ Kg. finely minced beef
1 medium sized onion chopped
2 eggs
½ 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

Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch)
Chop the tomatoes finely.
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turn until brown on one side.
Makes about 6 kababs.
Serve with naan.
Serving: 3 persons

Sheer Khurma

Ingredients

1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs. sugar
5-6 green cardamom (Chhoti Ilaichi) seeds
¼ cup chopped pistachios (Pistay)
½ cup chopped coconut (Narial)-dried
½ cup chopped almond (Badam)
¼ cup raisins (Kishmish)
¼ cup chopped dried dates (Chhuwaray)
1 hand full of vermicelli (sewayyan)
1 tsp. Kewra essence

Instructions

Wash the dry fruit and soak in a little milk for 3-4 hours.
In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
Add the vermicelli and keep cooking till it softens.
Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.

Can be served hot or chilled.

Serving: 4-5 persons

Shami Kabab

Ingredients

½ kg boneless beef cut into small pieces
½ tsp. salt (according to taste)
1 cup presoaked dal Chana
12-15 whole dried red chilies
15 whole black pepper(Kali Mirch)
8 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
4-6 green chilies
½ a bunch (or ½ cup chopped) coriander (Dhaniya) leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste

Instructions

In a pot put with meat, salt, red chilies, chopped onion, Black Peppercorn. (Kali Mirch), cloves, Black Cardamom (Bari Ilaichi), Cumin Seeds (Zeera), cinnamon, Ginger (Adrak) and 3-4 glasses of water and leave to tenderize on low-medium flame.
Meanwhile boil the dal separately until soft.
When the meat has softened and water is dried completely add the dal and mix together.
Remove from heat and let cool.
Grind and add green chilies, egg, and fresh Coriander (Dhaniya) leaves. Form into kababs (12 to 16) and fry. (deep or shallow as desired)
If you want to store them then arrange the formed kababs on a plate or tray without overlapping and put in a freezer for an hour.
Then remove and put in any bag or box in which you want to store. Freeze until needed.

Serve with Raita or Mint (Podina) chutney and onion rings with paratha or chapati.

Serving: 4 to 5 persons