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.