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

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

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.

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.

Fruit Chat Special

Ingredients

Apples 2
Pears 2
Oranges 2
Pomegranate seeds 3\4 cup
white seedless grapes 1 cup
Seedless grapes 1 cup
Papaya 1
Bananas 3
Salt 2 tsp.
Sugar 1\4 cup
Black pepper powder 3\4 tsp.
Chaat masala 2 tsp.
Lemons juice 2
Oranges juice 2

Instructions:-

1. Cut apple and pears into medium sized chunks. Peel the oranges and cut each piece into half. Cut grapes into half. Peel the papaya and cut into small cubes. Peel bananas and make thick slices.
2. Put all the fruits into a large bowl. Sprinkle salt, sugar, black pepper powder and chaat masala. Pour the lemon juice and orange juice and mix it well with a spoon.
3. Cover and slightly chill in the refrigerator before serving.

Dahi Baray Special

Ingredients:-

Dal maash dhuli (white) 2 cups (presoaked in luke warm water for 4-5 hours)
Baking soda 1 Pinch
Asafetida (Heeng) 1 pinch
Baking Soda 1 Pinch
For Curd:-
Curd 2 Cups
Salt ½ tsp
Ginger garlic paste 1 tsp.
Sugar 1 tsp.
red chili powder 1/2 tsp.
Coriander (zeera) powder 1/2 tsp.
Corn flour 1 tsp.
Water 2 Cups mixed with 1 tsp sugar & 1/2 tsp salt.

Instructions:-

Grind the presoaked dal into a paste and put salt, baking soda & heeng.
Mix well and leave for 10 minutes.
Then in a frying pan add plenty of oil for deep frying and with the help of a spoon drop into the pan flat rounded patties and fry till golden brown remove and put them into water (mixed with 1/2 tsp. salt, 1 tsp. sugar) mixture. Remove when soft, pressing it to drain excess water.

Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and zeera powder, corn flour and sugar.
Put the Dahi baras in Curd mixture to serve.

Garnish with sweet Imli Chutney and Chat Masala.

Prawn Pakoras

Ingredients:-

Prawns 1 Kg

For Batter:-

3 TBsp Flour
2 TBsp Corn Flour
1/2 tsp Baking Powder
Salt to taste
1/2 tsp Red Chillies
1/2 tsp Black Pepper
1/4 tsp Chinese Salt
1 Egg

Instructions:-

Mix all the ingredients to make bater, adding little water. Make it a thick mixture.
Dip Prawns in this mixture & deep fry them in hot oil to golden.

Serve with Chillie Garlic Sauce or Tomato Ketchup.

Papri Chaat

Ingredients:

For Papri:
Wheat Flour 1 1/2 cup
Maida 3 cups
Oil 1/4 cup
Red Chilli Powder 1 tsp
Turmeric Powder 1/2 tsp
Heeng 1/4 tsp
Cumin seeds 1 tsp
Ajwain Seeds 1 tsp
Vegetable Oil 2 tbsp
Salt to taste

For Green Chutney:
Coriander Leaves 1/2 bunch
Grated Coconut 1/2 cup
Lemon Juice 2-3 drops
Green Chilli 1 hot
Salt to taste

For Tamarind Chutney:
Dates 4-5
Tamarind 1 tbsp
Red Chilli Powder 1/4 tsp
Salt to taste

For Yoghurt:
Yoghurt 4 cups
Sugar 4 tbsp
Curry Leaves 2-3
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil 2 tsp

Other:
2 Potatoes Boiled

Instructions:

Papri:

* Grind the cumin seeds and the ajwain seeds.
* Mix maida, wheat flour, red chilli powder, turmeric, salt, hing,oil, crushed cumin and ajwain seeds together.
* Knead a little hard dough adding water as required.
* Roll out very small even size round puris of the dough.
* Deep fry them in oil and pressing on center, o that they may swell up. Take out & keep aside.

Green Chutney:

* Make the green chutney by mixing grated coconut, washed and chopped coriander leaves, salt, lemon juice, green chillies in a mixer to make a fine paste. Keep aside.

Tamarind Chutney:

* Make the tamarind chutney by boiling the dates and tamarind together in water till they are cooked. Then blend it in a blender to make a fine paste. Mix salt and red chilli powder to it. Keep it aside.

Yoghurt:-

* Beat the yoghurt and add sugar and salt. Mix well.
* Then heat the oil and season it with mustard seeds, cumin seeds and curry leaves and then pour it hot in the yoghurt.
* Mix it well and keep it aside.

Finally:-

* Now boil the potatoes and cut into small cubes. Add salt and little chat masala powder.
* In a plate take slightly pressed puris. Put one tbsp of potatoes. Then put 3 tbsp yoghurt mix over it. Add 1 tsp of green and tamarind chutney over it. Sprinkle little red chilli powder and chaat masala powder and serve.

Fruit Yogurt

Ingredients :

1 pack condensed milk
2 pack cream
yogurt
1 pack un cook jelly ( pineapple)
2 tbsp gelatin
1 can pineapple (only pineapple not juice)

Instructions:

1.take a bowl and add yogurt, condense milk cream and jelly pack
2. make gelatin by cooking in water
3.now add gelatin in the mixture
4.then add pineapple and stir
5.rfrigrate it max one day or whole night
and enjoy this delicious and nutritious dish for your family

Aaloo bonday

Ingredients:
potatoes 1/2 kg
mustard seeds (rai): 1/4 tsp
hin seeds (zeera): 1/4 tsp
red chillies: 1/2 tsp
salt: to taste
karhi patta: few leaves
imli ka paani: 1/4 cup
onion thinly sliced : 1/2 cup
green chillies: 2 chopped
fresh coriander: 2 tbsp chopped
gram flour (besan) : 1/2 cup
cooking oil: 2tbsp
2 cups for deep frying Boil

Instructions:

1-Take potatoes, mash them.
2-Heat oil in a frying pan then add zeera rai karhi patta and fry for two minutes.
3-Then add chillies, salt and mashed potatoes.
4-Mix well and then add green chillies , fresh coriander , onions & imli ka paani .
5-Cook till the water is evaporated . Keep the mixture in the refrigerator for about an hour .
6-Make balls of the entire mixture . Heat oil in a wok .
7-Coat the prepared balls in besan dissolved in warm water with zeera and red chillies .
8-Deep fry these balls in oil heated in the wok .
Serve with ketchup or green chutney .

Cheese Samosa

Ingredients:

1.Cottage Cheese ...1 packet
2.Coriander…1 bunch
3.Green Chilies (finely chopped)..4
4.Onion (finely chopped)…1
5.Almonds…10
6.Black pepper (whole).…10
7.Salt…to taste
8.Flour…a pinch
9.Samosa stripes…2 dozens
10.Oil...2 cups

Instructions:

1.Grind almonds and black pepper.
2.Mix the almonds and black pepper powder in cheese.
3.Mix the green spices and chopped onion in the cheese and keep aside for few minutes.
4.Take the somasa stripes one by one and add one tablespoon of the cheese mixture in it.
5.Fold the samosa stripe in triangle shape and close the ends with wet flour.
6.Deep fry the samosas on low heat.
7.Serve with ketchup.

Mixed Vegetable Cutlets

Ingredients:

1 c Cauliflower florets 3 tb Sunflower seeds
1 c Potatoes, diced & peeled 1 1/2 ts Salt
1 c Green peas, frozen or fresh 1/4 ts Black pepper
1 c Green beans, 1/4 inch pieces 1/2 ts Turmeric
1 c Finely shredded carrots 1 ts Garam masala
1/2 c Finely shredded beets 3/4 c milk
1/4 c Finely chopped celery 2 tb Cornstarch
2 Hot green chilies, quartered 2 tb Whole wheat flour
2/3 c Cooked chick peas 2/3 c White poppy seeds
3 tb Almonds Ghee for shallow frying
3 tb Walnuts


Instructions:

1-Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables.
2-In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions.
3-Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes.
4-Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry.
5-Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve.

Jalaibi Recipe

Ingredients

1 cup maida
½ cup rice flour
2 cup water
2½ cup sugar
1 tsp. soda
¼ tsp. cream of tartar
6 green cardamom (Chhoti Ilaichi)
2 tsp. Rose water
Saffron (Zafran)
Yellow/orange food colour
Oil/ghee for frying

Instructions

Mix maida, rice flour, soda and water and keep the mixture overnight in warm place.

Mix sugar, water, ilaichi saffron cream of tartar and cook to make it into thick syrup.

Deep fry the mixture in the curls using a nozzle like the one used for icing of cakes. Fry till light brown and pour into the syrup. DO NOT OVER SOAK.
Remove and let the excess syrup drain out.

Serving: 10 to 12 persons

Dahi Baray Recipe

Ingredients

2 cups dal Maash dhuli (white) or Moong (dhuli) presoaked for 4-5 hours
Pinch of baking soda
½ tsp salt
pinch of asafetida (Heeng)
1 tsp. ginger (Adrak) paste

Instructions

Grind the presoaked dal into a paste and add rest of the spices.
Mix well and leave for 30 minutes.
Then in a frying pan add 1 tbs. of oil and with the help of a spoon drop into the pan flat rounded patties and shallow
fry till light brown.
DO NOT TURN OVER TO FRY OTHER SIDE.
Meanwhile heat oil for deep frying and then deep fry.
When golden brown remove and cool.
When serving, soak in a bowl of water and when a little soft squeeze out the water between palms and add to prepared yogurt.

YOGURT: Beat the yogurt adding a little water to a paste.
Add salt, red chili powder and 1/2 tsp zeera powder. 1 tsp corn flour and 1 tsp sugar
Garnish with sweet Imli Chutney and Chat Masala.

Serving: 6 persons

Cholay Chaat Recipe

Ingredients

2 15 Oz. Cans of Chick peas
1 Large Potato
2 tbs. fresh coriander (Dhaniya) leaves
1 green chilies
2 tbs. Chaat Masala
3 tbs. tamarind (Imli) Chutney
1/4 Medium Onion
1 Medium Tomato
Salt to taste

Instructions

Boil the potato until it’s soft.
Skin and cube.
Drain and wash the Chick Peas.
Dice the onion, tomato, green chilies and dhaniya leaves.
Add everything to a large bowl and mix thoroughly. You may want to add more chat masala/ imli chutney depending upon your taste.

Samosa Recipe

Ingredients

½ Kg minced beef
½ tsp. salt (to taste)
¼ tsp. turmeric (Haldi) powder
¼ tsp. chili (Lal Mirch) powder
3-4 green chilies chopped
2 onion coarsely sliced
1 cup fresh coriander (Dhaniya) leaves

Instructions

Put the meat in a pot on medium-low heat and dry the water already present in it stirring constantly to prevent burning along with salt, pepper and haldi.
When water dries add green chili, onion and dhaniya and dry water on high heat and remove.
Take the ready-made samosa strips available in market and use this filling. Seal the edges of samosa using a mixture of some flour dissolved in a little water and cooked into a thick paste.

Podina Chutney Recipe

Ingredients

1 bundle of mint (Podina) leaves
1 tsp. salt
½ cup whole dried red chilies
5 tbs. tamarind (Imli) paste
2 green chilies

Instructions

Soak the Tamarind in water for an hour.
Remove the seeds from the tamarind.
Put everything into a grinder and grind until it's a smooth paste. Refrigerate