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

Bombay Biryani

Ingredients:

Cloves
3/4 cup Oil or Ghee + 2 tbsp
1 tsp Salt
500 gms Mutton
1 cup Yoghurt
2 tsp Red Chilly powder
2 - 3 Onions
500 gms Rice cleaned and soaked
2 tsp Ginger / Garlic
2 tsp Ginger / Garlic
2 Potatoes cubed
Dried Plums 10 -12
Dried Plums 10 -12
2 cups Water Coriander leaves chopped


Description:

Marinate the meat in a mixture of the yoghurt, ginger / garlic, all spice, salt, red chilly powder and dried plums for 2 hours. Heat 3/4 cup oil and fry the onions till they are light golden. Remove with a slotted spoon and set aside. In the same oil fry the potatoes, remove with a slotted spon and set aside. Put the meat with all the marinade in the same pan, cover and cook till the meat is tender. Stir and fry till the oil seperates. Add the fried potatoes. In another pot heat 2 tbsp Oil. Add the cummin seeds, cloves, rice, water and 1/2 of the fried onions. When the water dries, remove a little rice from the top and add the meat mixture. Sprinkle the coriander leaves and remaining fried onions on top.

Chocolate Crunch Cake

Ingredients:

4 ounces Semi-Sweet Chocolate or Milk Chocolate
4 ounces White Chocolate
1 cup Nuts (chopped)
2/3 cup Dates (Khajoor) (chopped)
1 tbsp. or 1 stick Butter (Makhan)
½ cup Whipping Cream

Preparation:

1. Line the bottom of a round cake pan with parchment paper. Butter it or spray with a non-stick baking spray.
2. Break the chocolate into small pieces. Place the semi-sweet or milk chocolate in one bowl and the white chocolate in another.
3. Add 4 tablespoons of butter to each. Stand the bowls over pans of hot water until the chocolate and butter have melted, stirring occasionally, or melt them in a microwave oven. Place the bowls on the counter and stir half the cream, nuts, dates and crushed cookies into each.
4. Spoon the darker chocolate mixture into the pan and spread level with the back of a spoon, pushing the mixture down into the corners.
5. Top with the white chocolate mixture. Cover with foil or plastic wrap and chill until set. Remove from the pan and serve cut into slices.

Koftay

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
Grind together all the meatball ingredients and make into medium sized meatballs.

Fry the chopped onion in oil on low heat until brown. Remove from the oil.
In hot oil add all the spices mixed with 2 cups of water.
When the gravy starts to boil, crush the fried onions and add them in.
Add the meatballs and cook on low heat till done. Garnish with fresh Dhaniya leaves.

Serve with chapati or naan.

Serving: 4 persons

Sabzi - Mixed Vegetables Recipe

Ingredients

1 tsp fenugreek (Methi) leaves
1 tomato
1 medium onion-chopped
1 tsp cumin seeds (Zeera)
½ tsp. salt to taste
1/4 tsp turmeric (Haldi) powder
3-4 green chilies chopped
2-3 tbs. oil
½ cup cauliflower -chopped
4 pcs. Arvi
2 potatoes
1 capsicum
1 radish
½ cup all type of beans-chopped
1 turnip (Shaljam)
1 beetroot (Chuqandar)
½ cup cabbage chopped
½ cup peas
1 eggplant (Bengan)
1 carrot

Instructions

This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
Heat the oil and add all the ingredients and spices.
Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.

DO NOT ADD EXTRA WATER. LET THEM COOK IN THEIR OWN JUICES.

Serve with naan or boiled rice
Serving: 4 persons

Halwa Puri - Tahoora - Breakfast

Ingredients

Puri
2 cups white flour (maida) & ½ Cup Aata
(makes about 15 puris)
Oil for deep frying


Aloo ki Bhujya
250 grm. potato
½ tsp. salt
½ tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
½ tsp. onion seeds (Kalonji)

Cholay
½ cup boiled Chanay
¼ tsp. salt
¼ tsp baking soda
¼ tsp cumin seeds (Zeera) powder
¼ tsp crushed whole red chilies
1/8 tsp. turmeric (Haldi) powder
1/8 tsp garam masala powder

Halwa
2 tbs. semolina (Suji)
2 tbs. ghee
3 tbs. sugar
3 green cardamom (Chhoti Ilaichi) seeds
A pinch of yellow food color(optional)

Instructions

Puri
Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like)
as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya
Cut the potatoes into small cubes.
Add spices, 1 cup of water and leave on low heat.
When soft, mash lightly.

Cholay
In a pot put softened Chana, 1½ cup water and add spices.
Cook till very tender. Mix and mash slightly.
Cook till bubbles appear then remove from heat.

Halwa
Put the Suji and ghee in a pot along with
Ilaichi seeds and fry until slightly brown
on very low heat.
Meanwhile combine sugar and 1 cup of water to make syrup. Add this to the Suji and cook on low heat to desired consistency.
If you want to color the halwa add the color to the syrup before pouring it into the Suji.
Serve with Achaar or Yogurt.

Serving: 5 to 6 persons

Qorma Recipe

Ingredients

1 Kg mutton or chicken
4 black cardamom (Bari Ilaichi) seeds
18 green cardamom (Chhoti Ilaichi)
24 cloves (Laung)
24 whole black pepper (Kali Mirch)
8 tsp. coriander (Dhaniya) powder
250 grm. onion
1 to 1½ tsp. salt (according to taste)
1 ½ tbs. garlic (Lehsan) paste
1 tbs. ginger (Adrak) paste
250 grm. yogurt
1½ to 2 tsp. chili (Lal Mirch) powder
250 grm. ghee or oil.
1 pinch of nutmeg (Jaiphal) and mace (Javitri) powder
1 tbs. of Kewra
1 tsp. sugar

Instructions

Slice the onion finely and fry in the ghee/oil on very low flame till they are golden-brown.
Remove the fried onion from the oil and keep aside. In the oil add all the spices (except the nutmeg, sugar and Kewra) with a little water to prevent burning.
Add the meat and mix well with the spices. When the water of the meat has dried, add 2-3 glasses of water (1 glass enough for chicken). By now the fried onion would have cooled and turned crisp. Crush it and add it to the pot.
Cover and cook on low flame till the meat is tender. When the meat has softened and the gravy has acquired the desired consistency, add a pinch of Nutmeg (Jaiphal) and Mace (Javitri), Kewra and sugar. Leave on very low heat (dum) for two minutes.
Serve hot with naan.

Serving: Adequate for 6 to 8 persons.

Bhel Puri Recipe

Ingredients
250 gms. potatoes
½ cup of diced tomato
2-3 onions sliced (rough form)
1 cup of boondi (see note) or besan pakoray
1 cup of pre-boiled chick peas
1-2 green chilies - chopped.
1/2 cup of chopped fresh coriander (Dhaniya) leaves.
Papri (chips made of dough)
cornflakes
Salt according to taste
2 cup plain rice pops crispy (murmuray)
1-2 cup Sweet Imli chutney
1 kg. Yogurt whipped
Chaat masala as required.


Instructions

Boil potatoes till soft, peel and dice.
In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, and boondi and chick peas.
Keep the chutney and yogurt in separate bowls to be added according to taste.
In another bowl combine the papri and rice crispies. You can also add a handful of plain corn flakes to make it crunchier.
To serve, in a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chat masala according to taste.

NOTE: - to make the boondi mix about 3-4 table spoons of besan powder with water to make a paste which is neither too fluid nor too viscous. Add a dash of baking powder and keep aside for 10-15 minutes. Then heat oil for deep frying and when hot take a teaspoon and drop blobs of the besan mixture to form little balls. Remove as soon as they turn golden brown and put into a bowl of water. In a couple of minutes they will become soft. Remove from the water and squeeze out the excess water with your hand.

Keemay k Pakoray

Ingredients

250 gm very finely minced mutton or beef
½ tsp. salt or according to taste
½ tsp. crushed whole dried red chilies
4-5 black pepper (Kali Mirch)
1-2 green chilies chopped
1 tsp. crushed coriander (Dhaniya) seeds
¼ tsp. cumin seeds (Zeera)
1 small onion finely chopped
2 tbs. basen OR 1 slice of bread OR 1 egg
Oil for deep-frying


Instructions

In the mincemeat add all the spices and mix well. Add any one of the following to the meat mixture. basen flour OR bread Or egg.
Mix well. Heat the oil for deep-frying. Make small balls of this mincemeat mixture and deep fry
Till golden brown.
Serve with ketchup or mint chutney

Mattar Keema

Ingredients:

1/2 c Ghee
3 md Onions, finely chopped
1 1" thick piece of ginger
-peeled & minced
5 Garlic clove; peeled/minced
6 Whole cloves
1/2 ts Cinnamon
1 t Powdered coriander
1 t Powdered /var/hin
1 ts Turmeric
1 ts Salt
1/4 ts Red pepper
3 t Tomato paste
2 t Yogurt, plain
2 lb Lamb, ground
1 c Peas


Instructions:

Heat butter or margarine in wide pot.
Add onions and saute until they brown lightly.
Add spices and stir well. Add tomato paste n yogurt and cook 10 minutes.
Add lamb, breaking it into fine mince with a wooden spoon.
Make sure the mixture has no lumps.
Bring to a boil, lower heat and cook 50 minutes.
Add peas and simmer to heat through.
Serve with nan or rice.

Khajor ki Chutney

Ingredients

50 grm. pitted dates
15 grm. seedless raisins
1 tsp. cumin seeds (Zeera) powder
1 tsp chili (Lal Mirch) powder
1 heaped tsp. tamarind (Imli) concentrate OR 3 tbs. lemon juice
125 ml water
3/4 tsp salt
1 tsp soft brown sugar

Instructions

Put all the ingredients in a blender and mix well. Sieve and throw out the residue. Serve the strained chutney with kababs, tikkas.

Batata Vada

Ingredients:

6 Potatoes
3-4 onions, chopped finely
2 cups Bengal gram flour (besan)
3-4 green chilies small piece ginger
4 cloves garlic
Sugar according to taste
Juice of one lime
1 tsp. coriander leaves, chopped
Salt according to taste
Oil for deep frying
1 tsp. mustard seeds
1 tsp. turmeric powder
1/2 tsp. red chili powder
1 tsp. /var/hin seeds
A pinch of baking soda


Method:

1.Pressure cook the potatoes till soft. Peel, mash and keep them aside.
2.Blend together the green chilies, garlic and ginger to a fine paste.
3.Mix together the potato, onions, ginger/garlic/chili paste, coriander leaves, sugar, lime juice and salt.
4.Heat a little oil and add the mustard seeds and curry leaves. When the mustard crackles, remove from heat and add to the potato mixture. Mix well.
5.Make a smooth batter with the Bengal gram flour, salt , /var/hin seeds, red chili powder and turmeric powder.
6.Add a teaspoon of hot oil when making the batter. Let the batter remain thick.
7.Divide the potato mixture into equal sized portions, the size of a lemon.
8.Dip each ball in the batter and deep fry till golden brown in color.

Qalaqand

Ingredients:

2 ltr. Fresh Milk and one lemon juice - to prepare Paneer
2 ltr. Fresh Milk - to prepare Khoya (concentrated milk)
2 to 2½ cups sugar
1 cup pistachios - crushed

To Garnish:-

Silver Paper to decorate the Qalaqand

Instructions:

1: Place the 2 pans on stove and add 2 ltr. milk to each pan to prepare Paneer and khoya simultaneously.

Paneer:

In one pan, when the milk starts to boil, reduce the heat. Add the lemon juice and stir. Within minutes, you will see the water is separated like white curds floating on top. Wait till they get bigger. This process takes few minutes, so wait at least five minutes. Switch off the heat and let it stand for few more minutes. Then pour the whole thing immediately into a clean muslin cloth in a colander, over a sink. Gather the curds and discard the whey. The fresh paneer is ready.


Khoya:

In another pan, when the milk starts to boil and lower to heat and simmer, until the milk gets thick and is reduced to about one fourth of the original quantity. (While thickening, stir now and then, and care should be taken that milk may not be burnt.)

2: At this stage, to the khoya, add the freshly prepared Paneer and sugar. On low heat, simmer continuously mixing, until the khoya-paneer mixture thickens to a waterless-firm lump. This process takes about 45 minutes to one hour.
3: Pour the firm mixture onto a plate. Level it evenly and allow it to cool completely. Then cut to squares or the shape that you like and garnish with silver paper and pistachios.

Baked Chicken In Salt

Ingredients:

Chicken, cleaned and pat dried
Dash soy sauce 1 1/2 Kg (3 lb)
Oil 1 tablespoon (20 ml)
Mulberry paper or chinese rice paper 3 sheets
Rock salt 4 Kg (9 lb)
4 spring onions, chopped finely
4 cloves garlic, crushed
30 g fresh ginger, crushed or 1 teaspoon ginger powder
3 pieces anise-star
6 teaspoon (30 ml) Chinese rose wine or dry sherry
3 teaspoon salt

Instructions:

1- Rub the seasonings thoroughly into inside and outside of chicken, then stuff with remainder.
2- Steam the chicken in a steamer or over a rack in a wok for 10 minutes, each side
3- Remove from steamer & brush with soy sauce
4- Wrap the chicken in 1 sheet of mulberry paper brushed with oil then, wrap the other 2
sheets.
5- Spray a little water on the outer wrapping.
6- Heat the rock salt in a pot or wok until very hot then, put part of the salt in an ovenproof casserole dish.
7- Put the chicken on and cover it with the rest of the salt.
8- Cover the container and bake for at least 30 min (350 f)
9- Remove chicken from oven, un wrap and remove the stuffing.
10- Chop chicken into pieces & place them on a plate, ready to serve

Crunchy Fruit Salad

Ingredients:

1 cup fresh cabbage, shredded
1 carrot, peeled, chopped like matchsticks (juliennes)
1 stick celery, cleaned sliced into juliennes.
8-10 cherry tomatoes
2 canned pineapple slices, chopped
1/2 cup peanuts, salted, roasted
1 tbsp. Soft raisins
1 tbsp. Pine nuts
1/2 cup cream
1 tbsp. Mayonnaise or cheese spread
1/4 cup thick (tied) curds
2 tbsp. Pineapple syrup (from can)
1/4 tsp. Pepper powdered
salt to taste

Instructions:

1-Take a large glass salad bowl.
2-Cream together cream, cheese, curds, syrup, salt and pepper.
3-Add all other ingredients.
4-Mix well, chill before serving

Chicken Reshmi Kabab

Ingredients:

1 kg minced chicken
1 tsp red chilli powder
2 tbsps fresh coriander leaves, chopped
3 green chillies, chopped
½ cup onion paste
1 tbsp ginger paste
1 tbsp garlic paste
1 tsp all spice powder
1 tsp black pepper
2 tbsp raw papaya paste
2 eggs
2 bread slices
Oil to fry
Salt to taste

Instructions:

Mix well all the spices, coriander, green chillies, bread and eggs in the minced chicken and make elongated kebabs, deep fry them. Heat a piece of charcoal and place a piece of bread or roti in the dish with kebabs. Put the heated charcoal over the bread pieces and pour a few drops of oil over it. As soon as smoke starts coming out, cover the dish. The kebabs will develop a nice charcoal aroma in them as if they have been cooked over it. Remove the bread and charcoal piece before serving.

Garnish with chopped coriander leaves to serve.

Serve with Nan and salad.

Chicken White Karahi

Ingredients:

Chicken small pieces 1-1/2 Kg
Curd beaten 1 pao
Black pepper 1/2 tsp
White pepper 1/2 tsp
Salt to taste
Ginger garlic paste 1 TBsp
Garam masala powder 1 TBsp
Green onion chopped 3
Green Chillies chopped 4
Ginger slices 1"
Oil 1/4 Cup
Cream to taste optional



Instructions:

In a pan take oil. Saute ginger garlic paste. Add chicken & fry till color changes. Wgen little water is left, add green onion (leave some green part for later use). Mix green chillies & ginger slices.
Beat curd & mix garam masala powder, black pepper, white pepper, salt & mix it in chicken. Mix left over green onion, more ginger slices.

Sprinkle 2-3 tsp fresh cream if you like.

Cooking time 15-20 minutes

Ice Cream Soda With Lime

Ingredients:

1 cup fresh lime juice
12 cup sugar
6 cups sparkling water, chilled
6 scopes vanilla ice cream
Lime slices to decorate

Instructions:

1. Cook lime juice, sugar in a medium saucepan over low heat until sugar dissolves. Increase the heat and bring to boil. Simmer for 2 minutes, remove from heat and keep aside to cool completely. Strain syrup into a small bowl.
2. Pour 4 tablespoons syrup into each of 6 tall glasses, then add 1 cup sparkling water. Stir to blend. ( Add additional syrup to taste, if desire.)
3. Top each glass with 1 scope ice cream. Garnish with lime slices and serve immediately.

Chicken Hara Masala

Ingredients:

1/2-1 cup cooking oil
1/2 Kg chicken pieces
1-1/2 tsps salt
1/2 tsp red chillies powder
1/2 tsp freshly ground black pepper
4 fresh hot green chilies, with seeds -- coarsely chopped
1 bunch fresh mint leaves chopped
1 bunch fresh coriander leaves chopped
1 tsp zeera powder
1 tsp coriander powder


Instructions:

Put oil in large pan and set over medium heat.
When oil is hot put onion & fry till golden. Add salt & red chilies.
Stir. Add chicken pieces and fry little.
Blend together mint leaves & Coriander leaves & green chillies.
Put it in chicken along with black pepper and dhania powder.
Stir and bring to simmer.
Cover tightly, turn to low and simmer for 10 minutes.
While chicken simmers sprinkle zeera powder.
Mix cook on low heat.
Turn chicken a few times during this period.
When chicken is tender & oil comes up, take out in a dish.

Serve with naan, chapati or boiled rice.

Feta Cheese Dip

Ingredients :

1/2 pound feta cheese
Juice of 1 lemon
2 tablespoons vegetable oil
1 tablespoon olive oil

Instructions:

1-With a fork, crush the feta cheese and mash with the lemon juice and the vegetable and olive oils until smooth.

Mint Chutney

Ingredients:

2 cups Mint leaves -- fresh
1/4 teaspoon Ground red pepper
1/4 teaspoon Salt
2 tablespoons Water
1/4 cup Sugar

Instructions:

1-Put everything into an electric blender and mix well.
2-Serve with pakoras and samosas.

China Grass

Ingredients:

5 g china grass
1 kg milk
250 g sugar
Few drops food colouring
¼ tsp cardamom, coarsely ground
Water

Instructions:

Cook the china grass with a little water on low heat till it melts. Separately, boil together sugar and milk, add the melted china grass (which by now has become transparent) and cook for 5 minutes. Cool and add food colouring and cardamom.
Beat the mixture vigorously with electric beater and when it begins to froth, scoop the froth into a bowl. Repeat this process until all the mixture has been beaten. Place in the refrigerator to set and chill.
Alternatively, this dessert can also be made without beating the mixture into froth. Instead simply mix and chill. However, the dessert will not be light and fluffy.

Serves: 6 - 8
Preparation Time: 10 minutes
Cooking Time: 10 minutes

Pista Lassi

Ingredients:

* Chilled Fresh Curds - 2cups
* Sugar - 1tbs
* Cardamom Powder - 1/2tsp
* Pista - 4-5 nos
* Pista Essence - 2drops
* Crushed Ice - 1/2cup
* Hot Milk - 1tsp

Instructions:

* Coarsely grind Pista. Dissolve sugar in curd.
* Mix all the ingredients together. Blend well in an electric blender. Chill the lassi and serve.

Meetha Samosa - Gujia

Ingredients:

For the Dough:
2 cups - plain flour
2 to 3 tbsp - milk
½ cup - sugar
2 ½ tbsp - ghee
oil for frying

For the Stuffing:
½ kg - mawa
3 tbsp - coarsely chopped cashew nuts
4 tbsp - castor sugar
5 - green cardamoms, ground
3 tbsp - raisins

Instructions:

1. Sift flour. Add sugar. Rub in ghee with fingertips till well mixed.
2. Add enough milk to make a fairly stiff dough.
3. Divide into ten balls and roll out on an oiled board as for puris.
4. Cut each into half and from into cones for filling.

To Make the Stuffing:

1. Moisten mewa with milk.
2. Add sugar, raisins, cashew nuts and cardamoms. Mix well.
3. Stuff samosas with filling and seal edges with a little water.
4. Deep fry samosas in hot oil till golden brown. Drain and serve.

Noodles Pakora

Ingredients:

2 packets Noodles (chicken)
3 teaspoons green chillies (chopped)
1/3 cup white cabbage (chopped)
1/3 cup onions (chopped)
1/3 cup green capsicum pepper (chopped)
1/3 cup spring onions (chopped)
1 teaspoon chilli powder (dried and ground)
1 teaspoon soy sauce
1 teaspoon vinegar
1 teaspoon salt
1 cup cottage cheese (plain, cut in small cubes)
2 cups besan
2 cups water
2 cups canola oil

Instructions:

1. Boil Noodles in 3 cups of water for 2 minutes. Add tastemakers and keep it aside.
2. When cool, mix with green chillies, cabbage, onions, capsicum pepper, spring onions, dried chilli powder, soy sauce, vinegar, salt and cottage cheese cubes.
3. Mix besan, a pinch of salt and water to form a smooth, thick batter.
4. Add to the noodle mixture and mix well.
5. Heat oil in a wok.
6. Shape the mixture into small pakoras and deep fry till golden brown.

Gol Gapay

Ingredients:

For Gol Guppay
1 cup white flour
1 cup fine semolina (suji)

Khata Pani:
12 tsp. red chili powder (optional)
1/2 bunch fresh mint leaves
1 bunch fresh coriander.
1 heaped tsp. /var/www/hin (zeera)
Salt to taste
1 tsp. black salt (kala namak)
2-3 glasses of Water
2-3 green chilies
1/2" piece fresh or dry (sonth) ginger
4 oz Tamarind (remove seeds)

Stuffing:
1 cup chick peas
2-3 medium potatoes
2 cups plain yogurt

Instructions:

1. Mix the white flour and sujji and kneed into a hard dough. Cover the dough with a wet cloth and keep aside for at least two hours. Divide the dough into four pieces. With a rolling pin Flatten each piece into a VERY thin sheet and cut into 2 inches circles with a cookie cutter.
2. Heat the oil in a deep frying pan. Deep fry each circle until it is puffed and golden in color.
3. Blend all the ingredients for the dip together in a blender for few seconds and strain. Reserve the liquid.
4. Boil the chick peas and potatoes. Cut the potatoes into small dices.
5. Put the chick peas, potatoes, yogurt, and sweet Imli chutney in separate serving dishes.
6. Serve gool guppay with sweet imli chutney, peas, potatoes and yogurt.
Get hold of a gool gupa, make a hole on the top by pressing it with your thumb. Stuff in some chick peas and potato, dip it in khata pani

Fried Potato Wedges

Ingredients:

1/2 lb Potato
1/2 cup Cooking Oil
1/2 tsp Ground Black Pepper
to taste Salt
1/4 tsp Red Chili Powder
1/4 tsp Turmeric powder

Instructions:

1. Wash and cut the potato into wedges. Do not peel off the skin.
2. Add the red chili powder, turmeric powder, and 1/2 tsp salt and mix it properly along with the potatoes.
3. Heat Cooking Oil. Add the potatoes and deep fry till light golden brown.
4. Remove from oil. Add salt and pepper to taste.

Spicy Chicken Drumsticks

Ingredients:

6 drumsticks Chicken
2 medium Onion
5 pods Garlic
2.5 inches Ginger
3 tsp Red Chili Powder
1/2 tsp Turmeric powder
2 tsp Tandoori Masala Powder
to taste Salt
3 tbsp Cooking Oil

Instructions:

1. Mix Chicken with 1/2 tsp Turmeric powder and 1 tsp Red Chili Powder and salt. Keep it aside for 30 min. Then deep fry the chicken drumsticks.
2. Chop Onion, Garlic and Ginger finely. Heat oil in a frying pan and fry the chopped onion, garlic and ginger till it turns golden brown.
3. Add the fried chicken drumsticks, 2 tsp Red chili powder, Tandoori Masala powder and salt.
4. Cover the pan and keep on stirring it till the oil leaves the sides of the pan, and all the water is dried. Cook it till the chicken is properly fried with all the spices.
5. Serve it hot with fried rice.