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

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

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.

Haleem Recipe

Ingredients

2 kg. beef (boneless)
1½ tbs. salt
2 tsp chili (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
1 bay leaves (Tezpatta)
½ kg. Dal Chana
300 grm. whole wheat
100 grm. barley (jaw)
1 cup oil
1 tsp. garam masala
1 large onion
3 to 4 Lemon (sliced) or juice
10-12 green chilies
1 cup chopped coriander (Dhaniya) leaves
¼ cup sliced ginger (Adrak)-Julian

Instructions

Soak all three grains overnight.
Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.

TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Serving: 8 to 10 persons

Aaloo Keema Recipe

Ingredients

½ kg. minced beef
250 gms. Potatoes (cut in small pieces)
2 tomatoes
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves (Laung)
1 black cardamom (Bari Ilaichi))
1/4 tsp. cumin Seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add potatoes and cook till the potatoes are soft.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.

Serve with naan
Serving: 4 to 5 persons

Biryani Recipe

Ingredients

1 kg Mutton/chicken
1 kg Basmati rice
100 grm Yogurt
Salt to taste
1 medium onion
6 garlic clove
1 tbs ginger paste
8 small illaichi

1 tbs gralic paste
10 cloves
Oil or ghee
Kewra few drops
Yellow food color two pinch

---

Preparation

Add mutton, salt and garlic cloves in a pot with two glasses of water. If you're using chicken, you can do with only one glass of water.
Cook on a low flame till the meat is tender and the water dries.

Take one medium onion. Slice it and fry it in about 45 tablespoons of oil till its light brown. Add the rest of the spices, yogurt and fry it a little.

Simultaneously soak the rice in water for half an hour.
Boil the rice till they're half cooked,
drain the water and keep them aside.

Add the cooked meat to the sauted onions to make the masala and cook uncovered for a few minutes to evaporate excess water.
When most of the water has evaporated,
transfer a little rice to a pot, and on top of that add some of the meat/masala combo. Make layers of this. The way I usually do it is put half the rice in, add all the meat/masala then top that off with the rest of the rice.

Sprinkle on it a solution of kewra, yellow food color.

Keep it covered and on a low flame.
Keep the pot tightly closed you're trying to steam cook the rice. When the rice is done, the biryani is ready.

Serve with salad or garlic chutney.

Nihari 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

Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.
Add 5-6 glasses of water, cover and leave to tenderize on very low flame.
When meat has softened, remove the bundle of spices and cook the curry to desired consistency.
Garnish: Fry some onion slices in a cup of oil till golden brown and add to Nihari.
Also garnish with fresh Ginger (Adrak) and green chilies.

Serving: 3 to 4 persons.

Bhindi Gosht Recipe

Ingredients

1 Kg. Mutton
½ kg Bhindi
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon

Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add Haldi, Dhaniya, Mirch, Adrak, Lehsan and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add Bhindi and cook till the Bhindi are done and the required gravy is left. Cook throughout on low heat.
Garnish with fresh Dhaniya, green chilies and lemon.

Serve with naan.
Serving: 6 – 8 persons

Aaloo Gosht Recipe

Ingredients

1 Kg. Mutton
½ kg Potato -peeled and cut into pieces of 1 to 2 inches.
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
3 tbs. coriander (Dhaniya) seeds powder
2-3 medium onion –chopped or sliced
½ cup oil
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
1 tsp. garam masala powder
6-8 cloves (Laung)
6-8 black pepper (Kali Mirch)
2 black cardamom (Bari Ilaichi)
1-1½ tsp. salt (according to taste)
1 cup fresh coriander (Dhaniya) leaves
2-3 green chilies – chopped
1-2 Lemon


Instructions

Fry the onion in oil till brown. Remove the onion and grind.
Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries.
Add mutton and ground onion and cook till water dries again.
Add 3 to 4 glasses of water, cover and cook till the meat tenderizes.
When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.
Garnish with fresh dhaniya, green chilies and lemon.
Serve with naan.

Serving: 6 – 8 persons

Chicken Karahi Recipe

Ingredients

½ Kg. chicken
3-4 tomatoes –chopped ( optional)
1 onion chopped
3-4 whole green chilies
¼ tsp crushed black pepper (Kali Mirch)
½ tsp. salt (according to taste)
3 tbs. oil
1 tsp garlic (Lehsan) paste
½ tsp. ginger (Adrak) paste

Instructions

Remove skin of tomatoes.
In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked.
Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat.
Serve with boiled rice.
Serving: 2 persons