CHICKEN JALFREZI

CHICKEN 1 KG
TOMAT 4
GINGER I tbs
onion 2
cooking oil 100 garam
garlic 2 joey
coridaner 1 ts
zeera 1 ts
salt
red chilli
haldi
garam masala 1ts
hari mirach 2

boiled egg 3

tarkeeb:
1:chicken ko debone(boneless) ker key choti choti botian ker lein.
2:tamater aur piaz chop ker lein, aadrak aur lehsaan bareek kat lein\ya koot lein.
3:pan mein oil garam ker key peaz tal ker nikal lein.
4:isi oil mein murghi ki botian tal lein aur phir aadrak aur lehsaan ,namak,mirach dhania
haldi mila dein.chamach hilatey jaein.bhon lein.
5:ab is mein tamater mila ker mazeed bhonein.
6:phir taley howe peaz dal dein.aur garam masala chirak dein.
7: serve kerney sey pehley boileb egg key 4 tukrey ker key aur hari mirch bareek kati hoi
shamil ker dein.

picy Qeema Pulao

Ingredients:
minced beef=1pound
rice=2 glass
onion=1 thinly sliced
ginger paste=1tsp
garlic paste=1tsp
oil= 1cup
salt=2tsp
red chilli=1tsp
green chilli=6to 7 pieces crushed
zeera=1tsp
dry coriender=1tsp
garam masala=1tsp
coriander powdwer=1tsp

How to Prepare:

heat the oil in pan then add onion.fry it till medium brown.then add ginger and garlic
pate.add powder coriender salt both chillies and minced.when it is cooked then dry the
water of minced.now add 4 glass of water and boil it.when it gets a boil then add garam
masala ,dry coriender and zeera.give it another boil.now its the time to add rice.cook it on
medium heat.when water is dry then put it into dum on low heat for 20 mins.now urs
pulao is ready serve with mints chutney.

Haleem

Ingredients instructions

2 kilo beef (boneless)

Salt according to taste
1 tsp chili powder
1 tsp haldi powder
1 bayleaf
250 gms dal channa
200 gms whole wheat
50 gms barley
3-4tbs oil

For garnish:
onion
lime slices
green chilies
fresh dhuniya leaves
sliced ginger
Soak all three grains overnight.
Fry the meat in oil. Add all the spices and 4-5 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 itsp salt,1/2tsp chilipowder and 1/4 tsp haldi. Add water and cook on low flame
till very soft. When both are soft mix the meat and grains together and leave on a very
low flame and keep mashing and mixing.
It starts to boil and becomes bubbly fry a little onion in oil and add to it.
Remove from heat and serve with garam masala, fresh dhuniya, green chilis, fried onion
and lemon.

TIP: whenever frying onion for "bhagaar" 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.

Biryani

Ingredients instructions

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
Sugar a pinch
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 4-5 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 and pinch of suger.

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.
Classic Breakfast

Ingredients instructions

Puri
Makes about 20
2 cups flour
2tsp oil
Oil for deep frying

Aloo ki Bhujia
1 medium size potato
Salt acc. to taste
1/2 tsp chili powder
less than 1/4 tsp of haldi powder
1/2 tsp kalonji seeds

Cholay
1/2 cup presoaked whole channa
salt acc. to taste
1/2 tsp zeera powder
1/2 tsp crushed Whole dried red chilies
1/4 tsp haldi powder

Halva
2tbs Sujji (semolina)
2tbs oil
4 tbs sugar
1/2 cup water
seeds of 3 small illaichi
yellow food color(optional)
Puri
Make the dough with flour and
2 tsp oil and water as needed.
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 and 1 cup of water and leave on low heat.
When soft, mash lightly.

Cholay
Boil the channa with salt until soft.
In a pot heat 1tbs of oil.
Add spices and softened channa and 1/4 cup of water.
Mix and mash slightly.
Cook till bubbles appear then remove from heat.

Halva
Put the sujji and oil in a pot along with
illaichi seeds and fry until slightly brown
on very low heat.
Meanwhile combine sugar and water to
make a syrup. Add this to the sujji
taking care not to burn yourself 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 sujji.

Carrot Pudding

Ingredients
- 1 kg fresh carrots, peeled and coarsely grated
- 3/4 cup rice
- 3 liter milk
- 2 cups sugar
- 8 to 10 green cardamoms
- 100 g blanched almonds, cut into slivers
- 50 g unsalted pistachio nuts, cut into slivers
- 50 g green raisins
-12 cardamoms seeds, crushed
Sliver leaf for decoration, optional
- few drops of kewra essence

1. Put the rice in a sieve and wash it thoroughly under a running cold tap until the water
runs clear. Soak in plenty of cold water for 30 minutes. Drain in a sieve.
2.Put the grated carrots, rice and cardamoms in a large heavy-based sauce pan and add
milk. Simmer, uncovered, over low heat, for two hours. Keep scraping the sides and
bottom of the pan to loosen coagulated milk that may stick there and add this to the
carrots and rice mixture to help to thicken the milk in the pan. Keep stirring and scraping
the pan until the carrot and rice turns soft mushy and the milk has thickened ( the
consistency should be that of thick porridge ).
3. Add the sugar and stirring continuously, dissolve it. This will also thicken the pudding
slightly. Stirring constantly cook for another 15-20 minutes. Add the rest of the
ingredients. Stir well.
4. Transfer to a serving dish and decorate with silver leaves. Serve hot or cold.

Coconut barfi

Ingredients:
1 cup coconut
4 cups milk

1 cup sugar
1 tbsp ghee
How to Prepare:

add ghee and coconut in deep pan, cook them until light brown/golden colour.prepare the
sugar syrup in 3/4 cup of water, cook until until it becomes thick.now add the the milk
and the syrup in coconut that you have prepared. cook on low heat until all the milk has
been absorbed and the coconut starts living the sides of the pan. take out in a try and
garnish with nuts. and leave it in the fridge for about an hour and then cut in to samll
pecies and serve.
A Plus Carrot Cake

INGREDIENTS:
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon allspice
4 eggs
2 cups white sugar
2 teaspoons vanilla extract
1 1/4 cups vegetable oil
2 cups grated carrots
1 (20 ounce) can crushed pineapple, drained
1/2 cup sweetened flaked coconut
1 cup chopped walnuts
1 cup raisins

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DIRECTIONS:
Preheat the oven to 350 degrees F (175 degrees C). Coat a 10x15x2 inch baking dish or
10 inch Bundt pan with cooking spray.
In a medium bowl, stir together the flour, baking powder, baking soda, salt, cinnamon
and nutmeg. Set aside. In a separate larger bowl, mix together the eggs, sugar and vanilla
by hand. Stir in the oil; the mixture should resemble pudding. Gradually stir in the dry
ingredients, then fold in the carrots, pineapple coconut, walnuts and raisins. Pour the
batter into the prepared pan, and spread evenly.
Bake for 55 to 60 minutes in the preheated oven, or until a small knife inserted into the
cake comes out clean.

Note:

Feel free to omit the coconut, walnuts, or raisins as your taste buds suit you. However,
getting rid of the pineapple will take away from the moisture of the cake

Coconut barfi

Ingredients:
1 cup coconut
4 cups milk

1 cup sugar
1 tbsp ghee

How to Prepare:

add ghee and coconut in deep pan, cook them until light brown/golden colour.prepare
the sugar syrup in 3/4 cup of water, cook until until it becomes thick.now add the the
milk and the syrup in coconut that you have prepared. cook on low heat until all the
milk has been absorbed and the coconut starts living the sides of the pan. take out in
a try and garnish with nuts. and leave it in the fridge for about an hour and then cut in
to samll pecies and serve.

wow is ki recipie may bohat dinoon say dhoond rahi thee thanks mawra

Ingredients instructions

6 cups maida (white flour)

6 tsp milk powder
200 gm. oil or margarine
1 cup evaporated milk
6 tsp sugar
2tsp baking powder
1 egg
3 tsp yeast

Mix all the ingredients and knead into a dough.

Cover with a damp cloth and leave at room temperature for 2-3 hours.
Then divide it evenly into 12 parts.
Roll out into flat chapati which are as thick as a pizza crust.
Bake in oven at 350* till light brown.
Can also be frozen after baking for later use.

Lamb Korma - Curried Lamb

One of our most popular recipes, Curried Lamb Korma becomes a feast when served with
the other curry dishes suggested below, or check our main Curry Index by clicking on the
link above.

Grind spices together in the blender with the water, add the beef stock.
Soak saffron threads in a little boiling water and set aside. Sauté onions in oil until golden
brown.
Add saffron and its liquid, spice mixture and yogurt and then add the lamb chunks.
Simmer covered for one hour until lamb is cooked to taste. Add lemon juice, and garnish
with coriander leaves and cashews before serving.

3 hot dried chilies

1" (2.5 cm) piece of fresh ginger, peeled

2" (5 cm) cinnamon stick

1/4 tsp (1.5ml) cardamom seeds

3 whole cloves

2 cloves garlic

2 tbsp (30ml) white poppy seeds

1 tsp (5ml) cumin seeds

1 tbsp (15ml) coriander seeds

1/2 cup (125ml) water

1/2 cup (125ml) beef broth

1 medium white onion, chopped

1/3 cup (85ml) olive oil or clarified butter (ghee)

2 pounds (900gm) lean boneless lamb, cut into 1" (2.5 cm) chunks

1/2 cup (125ml) plain yogurt

1/2 tsp (3ml) saffron threads

1 tbsp (15ml) lemon juice

1/4 cup (65gm) raw cashews

2 tbsp (30ml) chopped fresh coriander leaves

ZARDA

Ingredients instructions

1 kilo rice presoaked

1 kilo sugar
1/4 tsp orange food color
2-3 tbs oil
Dry fruit (raisans,pista,almonds)
10-12 cloves (laung)
8-10 small illaichi
Khoya or cream or riccota cheese
1/2 tsp kevera essence

Soak the rice for at least an hour.In pot add water till half full.
Add color, 5-6 cloves and 4-5 illaichi, boil and add rice.
When the rice is almost cooked then drain.
Then in oil add rest of the cloves and illaichi
and fry on low heat.
Add the well drained rice and sugar.
Mix well.
Cover and cook for a few minutes on low heat.
Then add khoya and dry fruit.
Mix and just before removing from heat add kevera.

Shami Kabab

Ingredients instructions

1/2 kilo boneless beef cut into small pieces

Salt according to taste
1 cup presoaked dal channa
8-10 Whole dried red chilies
10 whole black pepper
6 cloves
1 bari illaichi
1/2tsp zeera
1 stick of cinnamon
2-3 green chilies
1/2 a bunch of fresh dhuniya leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp ginger paste
In a pot put with meat,salt,red chilis,chopped onion,black pepper,cloves,
bari illaichi,zeera,cinnamon,ginger 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 completly add the dal and mix together.
Remove from heat and let cool.
Grind and add green chilis,egg,and fresh dhuniya.
Form into kababs and fry.
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 keep.
Freeze until needed.

Gulab Jamun
Ingredients instructions

2 cups milk powder

1 egg
1 tsp oil
1 tbs maida (white flour)
1/2 tbs sujji (semolina)
2 tsp baking powder
oil for deep frying

Syrup:
2 cups sugar
2 cups water
Seeds of 4-5 small illaichi
Few drops of kevera essence
First make the syrup by dissolving sugar in water.
Add the illaichi seeds and cook til it starts to boil.
Remove from heat and keep aside.
Mix together the rest of the ingredients into a dough and make into small balls (makes
about 32) and deep fry until brown.
Add to the syrup.

Aalo qeema

Ingredients :

450 gm Lean mince (lamb)

1 tsp Ginger pulp
1 tsp Garlic pulp
1 1/2 tsp Chilli powder
1 tsp Salt
1/4 tsp Turmeric powder
3 tbl Corn oil
2 med Onions, sliced
2 med Potatoes
Peeled, par-boiled and
Roughly diced
1 bn , fresh fenugreek
Chopped
2 x Tomatoes, chopped
50 gm 1.5 cups Frozen Peas
2 tbl Chopped fresh coriander
3 x Fresh red chillies, seeded
And sliced

Method :
1. Put the minced lamb, ginger, garlic, chilli powder, salt and turmeric into a large bowl
and mix together thoroughly. Set to one side.
2. Heat the oil in a deep round-bottemed frying pan or karahi. Throw in the onion and fry
for about 5 minutes until golden brown.
3. Add the minced lamb and stir-fry over a medium heat for 5-7 minutes.
4. Stir in the potatoes, chopped fenugreek, tomatoes and peas and cook for a further 5-7
minutes, stirring continuously.
5. Just before serving, stir in the fresh coriander and garnish with fresh red chillies.

Ingredients instructions

Gol Guppay:
1 cup white flour (maida)
1/2 cup sujji (semolina)

The dip:
Red chili powder to taste.
1/2 bunch fresh mint leaves
1 heaped tsp zeera
Salt to taste
1 pinch black salt (kala namak)
2 glass Water
2-3 green chilies
1/2" piece fresh ginger or 1/4 tsp grinded.
1 tbs Tamarind paste
1/2 tsp Ajwain
Mix the white flour and sujji and kneed
into a hard dough. Flatten into a VERY
thing sheet and cut into 2" diameter
circles with a cookie cutter.
Deep fry until golden.

Grind all the ingredients for the dip

together and strain. Keep the liquid
that strains through.

You can either have this dish plain or

you can boil some chickpeas and
potatoes and stuff them into the
Gol Guppa. There are several other
variations as well. You can add
Imli chutney and yoghurt as well.

Chicken Roll

Ingredients:

Refined Flour Rotis 4-6

Chicken (boneless) 250 gms
Ginger Paste 1 tsp
Garlic Paste 1 tsp
Green Chilli Paste 1 tsp
Salt to taste
Oil 2 tbsps
Cumin Powder 1 tsp
Chaat Masala ½ tsp
Onions (sliced) 2 medium sized
Carrot (juliennes) 1 medium sized
Green Chillies (chopped) 2
Fresh Coriander Leaves (chopped) 1 tbsp
Green Chutney 4-6 tbsps

Method:

Wash and cut boneless chicken into cubes and marinate with ginger, garlic, green chili
pastes and salt for an hour.
Heat oil in a pan and sauté chicken cubes till done. Add cumin powder, chaat masala and
check seasoning.
Mix the sliced onion and carrot julienne.
To make the kathi rolls, put one teaspoon of oil on a tawa and lightly heat the rotis.
Smear each roti with one tablespoon of green chutney, place six to eight pieces of cooked
chicken, sprinkle chopped green chillies, chopped coriander leaves. Spread a spoonful of
onion and carrot mixture on the roti and sprinkle salt. Roll the roti tightly over the
stuffing and serve.
You can use paneer or potato cubes instead of chicken to make vegetarian kathi roll

Ras Gullay
Ingredients instructions

1 liter of fresh milk

OR
2 cups of powdered milk dissolved in 12 cups of water.
2 cups sugar
1tbs vinegar or lemon juice
2tbs rice flour
2-3 drops of kevera essence
chopped pistachio for garnish (optional)
Heat the milk in a pot until it starts to boil and add vinegar/lemon juice to it to let it
curdify.(My word)
Keep boiling until the water and curd
separates out.
Drain and sieve it well to remove all the water from the curd.
Spread the curd out on a clean,flat surface and add the rice flour to it.
Knead it as much as you can,the more the better
(DO IT BY HAND).
Meanwhile add the sugar to 3 cups of water and boil to make syrup.
When the syrup starts to boil make the curd into small round balls and add to the boiling
syrup and cook for 10 - 15 minutes.
Just before removing from heat add the kevera essence and garnish with chopped pista.
Cool before serving

Potato Balls

Ingredients:

Potatoes, boiled with salt and mashed 250 g

Beef, cut into small pieces and boiled with pepper powder,salt and yellow powder 300 g
Onions, peeled,washed and chopped 2 medium
Green chilies, washed and finely chopped 4
Turmeric powder 1 pinch
Black pepper 1 tablespoon
Salt 1 tsp
Oil, to fry
All-purpose flour (maida) 3/4 cup

Method:
Mix all the ingredients except the oil and flour in a large bowl.
Grease your palms with a little oil.
Shape the mixture into equal-sized balls with your palms.
To make the outer part, mix the flour, a pinch of turmeric powder, salt to taste and water
till it becomes a thick batter.
Heat oil in a small wok.
Dip the balls in the batter.
Deep fry the potato balls in the hot oil on either side until golden.
Drain on clean paper kitchen napkins.
Serve hot with tomato ketchup or chutney of your choice.

Dal Palak

Ingredients instructions

1/2 cup split moong dal presoaked

2-3 whole black pepper
1/2 tsp chili powder
Salt according to taste
1/4 tsp haldi powder
1 cup steamed palak (spinach)

FOR BHAGAR
pinch of zeera
1 clove of garlic chopped
2-3 Whole dried red chilies
Wash the dal and put on low heat with 1 1/2 glasses of water. Add spices and cook
uncovered till almost done. Add the steamed palak and cook till thick to desired level.
Temper with zeera, garlic and whole red chilies in a little oil.

Plain Sawaiyan

Ingredients instructions

100 grams. Sawaiyan

4 TBS oil
3-4 small illaichi
2 TBS sugar
1 cup water
1 pinch of yellow food color (optional)
2 tbs khoya or powdered milk (optional)
½ tsp. khewera essence
Dry fruit (according to taste)

In a pan add the oil and seeds of 3 cardomom. Add the sawaiyan and roast them on very
low flame till their color changes to a darker shade. Stir constantly. In another pan
meanwhile add the sugar, water and seeds of 1 cardamom and also the yellow food color
if you wish. Bring to the boil and remove from heat.
When the sawiyan have turned a browner shade add this sugar syrup to them all the while
stirring constantly.
Add the khoya or powdered milk at this time if you like and the dry fruit.
Cover and let cook for 5-6 minutes till the water has dried and the sawiyan have become
tender. Add the khewera essence and remove from heat. Garnish with dry fruit and serve
either plain or with fresh cream. Can be served both hot and cold.

Almond Barfi

Ingredients :

1 Cup Almond powder

½ Cup Sugar
½ Tsp Cardamom Powder

Method of Preparation :

Take dekchi add ½ cup sugar & ½ cup water & boil it.
Make thick syrup of two strand.
Take it off from fire and add almond powder and mix well
Add cardamom powder.
Spread the mixture on the Thali and garnish with Pista.
Keep aside till it cools. And make pieces.

Cashewnut-Almond Barfi

Ingredients

1 cup cashewnuts and almonds(soaked overnight)

1 pinch saffron (soaked in warm milk)
1 cup sugar
1/2 cup pure ghee
1/2 - 1 cup milk
1 pinch edible camphor (optional)
1/2 - 1 tsp elaichi powder
Method:

Deskin the almonds and make it into a paste along with the cashewnuts, saffron and milk.

The quantity of the sugar should be equal to that of the nut paste.
If you wish a sweeter barfi, increase the quantity of the sugar.
The paste should not be too thick, it should be of a roughly pouring consistency.
Then heat a kadhai and pour the ghee in it.
When it becomes hot, pour in the paste and sugar and stir.
Keep stirring till the paste starts to harden and starts to leave the sides of the pan.
This will roughly take 45 mins to an hour. To test if the barfi is ready take a greased thali
and put a drop of the mixture on it.
If it hardens on contact, then it is ready to be taken out.
Now put in the edible camphor and! elaichi powder and stir for a while to evenly
distribute it.
Then pour it in the thali and cut in in squares or any shape you want.
Let it harden and delicious barfis are ready!

akrey ki chanpein~~~~~~1\2 k
Dahi(yuogrt)~~~~~~ 1 cup
Oil ~~~~~~1\2 cup
Garlic~~~~ 1 ts
Ginger~~~~~1ts
Hara dhania,Hari mirchein
Kali mirch
Salt
Onion ~~~~1
Garam masala~~~1ts
Zeera~~~~~1 ts

Sab hara masala aur garam masala pees lein .Ab is ko dahi mein mix ker dein...aur is
mein chanpein daall ker 1 hour key leye para rehney dein.

Onion ko lachey daar kaat ker oil mein brown ker lein.aur nikal lein...isi oil mein
chanpein dal ker tal(fry) lein .....Brown honey per nikal lein...aur dish mein daal dein..aur
uper piaz(onion) dal dein..

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Aur ager app ko ye recipei achi na lagi to..bataya ga..eik aur bhi hey mere pass....
Chicken Tikka

Ingredients

- 4 chicken quarters
- 2 tbsp. lemon juice
- 1\4 cup natural yogurt
- 1 tsp. garlic paste
- 1 tsp. ginger paste
- 1-2 green chilies, crushed
- 1 level tsp. cumin powder
- 1 level tsp. garam masala
- 1 tsp. chili powder
- 1 level tsp. coriander powder
- 1 level tsp. chat masala
- 1 level tsp. salt
- few drops of red or yellow food coloring
- oil for basting
- lemon wedges and onions for decoration
1. Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the
chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave
to marinate for about an hour.
2. Add ginger, garlic. green chilies, cumin, garam masala, chili powder, coriander, chat
masala, salt and food coloring to the yogurt and mix well.
3. Pour the marinade over the chicken pieces and coat them liberally with the yogurt
mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over
night in a refrigerator.
4. Thread the chicken pieces on metal skewers and grill the chicken over hot charcoal,
Basting once at the end of the cooking time. Alternatively, Place the chicken in a oven at
325F, (170C) or gas mark 3. Roost for 1 hour, Basting frequently and Turing once or
twice to brown the both sides.
5.Decorate with lemon wedges and onion rings.
Variation:
Cut the chicken breast into 2 inch pieces then marinate as above. Thread closely on metal
skewers and grill as above.
Serve with Nan, Poodinay Ki Chutney and Raita.
( Chicken )
( Murgh Tikka Haryali )
Ingredients

1 kg .. Boneless Chicken 5 tbsp .. Ginger paste 5 tbsp .. Garlic paste 2 tsp .. chilli powder
2 tbsp .. Garam Masala 3/4 cup .. thick Dahi(curd) 1/2 cup .. thick cream 1 bunch ..
Coriander 1 bunch .. mint leaves 10-12 .. spinach leaves 3 tbsp .. lemon juice salt to taste
Oil for Basting

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Method
1. Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon
juice, keep aside. 2. Grind the Coriander, mint & Spinach leaves to a fine paste. Mix this
paste with dahi, cream, ginger and garlic pastes and the garam masala. 3. Mix the paste
with the Chicken & leave in the fridge overnight. 4. Remove from the fridge atleast one
hour before cooking. 5. Grill the Chicken pieces on skewers or a grilling tray basting over
with oil. 6. Cook until chicken is tender & browned on all sides. Serve hot with chutney
& onion rings.

Reshmi Kebab Ya Chicken Kebab

Ingredients
Chicken Ka Qeema...........1 K
Salt ..........1ts
Red Chili.............1ts
Zeera..............1ts
Dhania Powder....Half ts
Ginger........Koti Hoi,1ts
Onion.......1
Hari Mirch.......1,bareek kati hoi
Makhan...........2ts
Garam masala......half ts

Instructions

Chicken K Qeemey Mein Sab Ingredients Mix Ker K Is K Kebab Bana Lein....Ya Seekh
Kebab Ki Tarhan Seekhon Per Laga Lein....Kebab Ager Hon To...Us Ko Egg Aur Bread
Kramz Mein Mix Ker K Fry Ker Lein...Aur Ager Seekh Kebab Ki Tarhan Bana Rahein
Hon To Seekhon Per Laga Ker Oven Mein Ya Koiylon Per Seek Lein....! Simple!
Dhwan Daar Koftey

Ingredients
Qeema>>>>>>1 K
Onion>>>>>>>4-5
Garlic>>>>>>1 ts
Ginger>>>>>>1ts
Salt>>>>>>>>to Taste
Chili Powder>>>>according To Taste
Dahniya>>>>>>1 Ts
Zeera>>>>>>>1ts
Hari Mirchein>>>>2
Garam Masala>>>>>>1 ts
Dahi(Yougrt)>>>>>>2 tbl s
Tomatar>>>>>>>>1 Chop
Egg>>>>>>>>Jitney Family Member Hon (Boiled)

Qeemey Mein Onion(2 tbl s),Garlic(1\2 ts)Ginger(1\2 ts) Namak ,Mirchein,Dhaniya

Powder,Zeera,Hari Mirchein Adhi Miqdar Mein Mix Ker K Qeemey Ko Peas(Graind)
Ker Lein.Aur Us K Koftey Bana Lein...

Masaley K Leye...Onoin Lehsan Adrak Fry Ker Lein....Us Mein

Namak,Mirch,Haldi,Tomat,Dahi Dal Ker Bhonein... 5 Sey 10 Min K Bad Us Mein
Koftey Dal Ker Halki Aanch Per 10 Min Tak Dum Mein Rakhein...(Pani Nahi Dalana)
10 Min K Bad Us Mein Zeera,Dhaina,Garam Masala Aur Hari Mirchein Dal Dein...
Servie Kerney Sey Pehley Bowl Mein Boiled Egg Bhi Rakh Dein....!Thats It!!

Mein Ney Kal Hi Eik New Dish Try Ki...Sab Ney Bohat Pasand Ki...Ab Wo mein Yahan
Likh Rahi Hon...

Dhwan Daar Koftey

Ingredients
Qeema>>>>>>1 K
Onion>>>>>>>4-5
Garlic>>>>>>1 ts
Ginger>>>>>>1ts
Salt>>>>>>>>to Taste
Chili Powder>>>>according To Taste
Dahniya>>>>>>1 Ts
Zeera>>>>>>>1ts
Hari Mirchein>>>>2
Garam Masala>>>>>>1 ts
Dahi(Yougrt)>>>>>>2 tbl s
Tomatar>>>>>>>>1 Chop
Egg>>>>>>>>Jitney Family Member Hon (Boiled)

Qeemey Mein Onion(2 tbl s),Garlic(1\2 ts)Ginger(1\2 ts) Namak ,Mirchein,Dhaniya

Powder,Zeera,Hari Mirchein Adhi Miqdar Mein Mix Ker K Qeemey Ko Peas(Graind)
Ker Lein.Aur Us K Koftey Bana Lein...

Masaley K Leye...Onoin Lehsan Adrak Fry Ker Lein....Us Mein

Namak,Mirch,Haldi,Tomat,Dahi Dal Ker Bhonein... 5 Sey 10 Min K Bad Us Mein
Koftey Dal Ker Halki Aanch Per 10 Min Tak Dum Mein Rakhein...(Pani Nahi Dalana)
10 Min K Bad Us Mein Zeera,Dhaina,Garam Masala Aur Hari Mirchein Dal Dein...
Servie Kerney Sey Pehley Bowl Mein Boiled Egg Bhi Rakh Dein....

End Mein Dehka HOwa Koila...Handi Mein Rakh Ker....Us Per Oil Dal dein...Aur
dHAKAN Band ker dein...

Ayk Kashmiri dish hay Gushtabay us ki recipy paste kar rahee hoon umeed kartee hoon
passand aye gee

Ingredients : -

Kofta (Mix Together)

250 gms keema (mutton mince), chicken mince can also be used
1 tsp saunf (fennel) pweder, 1/2 tsp sonth (dry ginger powder)
3/4 tsp salt, 1/2 tsp jeera (cumin) powder
seeds of 1 moti illaichi (black cardmom) -powdered
To Boil Koftas
1" dalchini (cinnamon), 1 tej patta (bay leaf), 2-3 lung (cloves), 1/2 tsp salt
Gravy
2 tsp oil, 2 tsp ghee, 1 medium onion-sliced
1 cup curd - beaten well
1/2 saunf (fennel) powder, 1/4 tsp sonth (dry ginger powder)
1/4 tsp garam masala, 1/2 tsp dried poodina (mint)
seeds of 1 moti illaichi (big cardamom) & 2 green illaichi (cardamoms) powdered

Preparation:-
1. Grind keema in the mixer to a fine paste.
2. Mix all ingredients under koftas well together. Shape into 4 large balls.
3. Heat 1 1/2 cups water in a small pan with salt, dalchini, tej patta and lung. When it
boils add the koftas. Cook uncovered on medium heat for about 20 minutes or till
tender/cooked. Overturn in between to cook all sides.
4. Heat oil in a kadhai. Add ghee and sliced onion. Fry till golden brown. Remove from
fire. Remove onions from oil. Cool and grind to a fine paste with a little water. Keep
brown onion paste aside.
5. In the same oil add well beeaten curd, saunf, sonth , garam masala, mint and illaichi
powder. Keep on low heat. Stir till it boils.
6. Add onion paste. Mix well for a minute.
7. Add cooked koftas/gushtabas along with any water that is remaining after boiling the
koftas. Cover and simmer for 15-20 minutes.
8. Serve granished with fresh mint leaves

nother kashimri dish that is fish kabab {fish agar trout ho to kea baat hay}

Ingredients : -

2" dalchini
6-8 laaung, 2 tej pataa, 2 moti illaichi
1 tsp sonth powder
1 tsp gram masala powder
1 tsp red chilli powder, 1 tsp salt, 2 tsp saunf
2 tsp ginger paste, 1 egg, 4 tbsp rice flour

Preparation:-
1. Put fish, dalchini, tej patte, moti illaichi and laung in a pan. Add some water and boil
till fish is soft
2. Cool remove skin and bones and mash well
3. Add all the other ingredients. Mix well.
4. Shape into kababs and deep fry to a golden brown colour
5. Serve hot with chutney

Fish Kebab:-

Ingredients

Egg 1
Chilly powder 1 tsp levelled
Salt 1 tsp levelled
Green chillies 2-3 chopped
Chana flour 1 tbsp heaped
Onion brown 2 grinded
Haldi 1/2 tsp
White zeera seeds 1 tsp
Ginger / garlic 1 tsp levelled
Mix spices 1 tsp levelled
Coriander leaves chopped
Fish 1/2 kg boiled and mashed

Directions

Boil and mash fish and mix all the ingredients in fish then make in shape of kababs and
shallow fry.

Spicy French Fries:-

Ingredients

- 4 medium baking potatoes

- oil for deep frying
- 1 tsp. salt
- 1 tsp. chaat masala
- 1 tsp. chilli powder

1. Peel and pat dry the potatoes. Using a large knife cut the potatoes into sticks 1/4 inch
wide and about 3 inches long or use French Fries cutter. Dry the potatoes thoroughly with
kitchen papers.
2. In a 4-quart heavy deep fryer or karahi heat oil over moderate heat to 325°F.
3. Fry potatoes in oil for 3 minutes (potatoes will not be golden) and using a slotted spoon
transfer potatoes to paper towels to drain.
4. Reheat oil to 350°F. Return potatoes to oil and fry until golden and crisp, about 5
minutes. Transfer fries with a slotted spoon to clean paper towels to drain.
5. In a large bowl stir together salt, chaat masala,and chilli powder. Toss the fries in spice
mixture and serve with.

Chicken Patties
Ingredients:
- 225 g. puff pastry
- 1 quantity chicken fillings for patties
- beaten egg to glaze

Method:

On a floured board, roll the pastry out thinly and allow to rest for 15-20 minutes.
Using a 2-2 1\2 inch round cutter, stamp out 24-28 circles of pastry.
Line 12 tartlet tins, or as many as needed, with half the pastry circles. Place a
teaspoon of mincemeat in the center of each. Damp the edges of the pastry lid with a
little beaten egg and place over the filled tartlet tins. Gently press the pastry edges
together to seal.
Cut one or two slit in the top of each pie. Brush with a little beaten egg.
If tartlet tins are not available, these mince pie can be made on a baking tray.
Place one pastry circle on a floured board, place a tablespoon of filling in the centre.
Damp the edges of the pastry lid with a little beaten egg and place over the pastry
base. Gently press the pastry edges together to seal.
Cut one or two slit in the top of each pie. Brush with a little beaten egg.
Put on wetted baking tray and Place in a very hot oven (425F, 220C. Gas Mark 7)
and bake for 20 minutes or well risen and brown. Serve warm.

Handi Kabab

Ingredients:

1 kilogram of Boneless Mutton or Minced Beef

50 grams of Ready Fried Onions

2 tbsp. or 30 grams of Garlic (Lehsan)

A bunch of Fresh Cilantro/Coriander Leaves (Hara Dhania) (chopped)

100 grams of Gram Flour (roasted)

2 tsp. or 10 grams of Cumin Powder (Pisa Zeera)

2 tsp. or 10 grams of Garam Masala Powder

1 tsp. or 5 grams of Mace/Cardamom Powder (Ilaichi Powder)

Salt (to taste)

1 tsp. of Ginger Paste (Pisi Adrak)

1 tsp. of Garlic Paste (Pisa Lehsan)

2 tbsp. or 30 grams of Raw Papaya Paste (Pisa Kachcha Papita)

Ingredients for sauce

1 kilogram of Mutton Bones
50 grams of Ready Fried Onions
4 Bay Leaves
5 Cloves (Loung)
5 Whole Black peppers (Saabut Kaali Mirch)
2 Cinnamon Sticks (Dal Cheeni)
4 Small Cardamoms (Choti Ilaichi)
2 Big Black Cardamoms (Bari Kaali Ilaichi)

1 tsp. or 5 grams of Garam Masala Powder

1 tbsp. or 15 grams of Kashmiri Chilli Powder (Kashmiri Pisi Mirch)

1 tsp. or 5 grams of Cumin Powder (Pisa Zeera)

Salt (to taste)

1 tsp. of Ginger Paste (Pisi Adrak)

1 tsp. of Garlic Paste (Pisa Lehsan)

6 grams of Curd

50 ml of Tomato Puree

2 tbsp. or 30 ml of Cooking Oil

Ingredients for filling

6 Egg Yolks (Anday Ki Zardi) (hard-boiled & minced)
50 grams of Dried Plums (minced)

Method:
In a mincer combine: meat, ready fried onions, garlic, ginger paste, garlic paste,
papaya paste, cumin powder, garam masala powder, coriander/cilantro leaves,
cardamom powder and salt. Mince together until it is well minced and mixed. Take
mixture out in a dish and add roasted gram flour. Mix well.
Make lemon sized portions out of the mixture. Put a little of the prepared egg yolk-
plum filling in the center of each portion and roll each portion into a round kabab,
so as to cover the filling completely. Roll into balls with palm and set aside.
Directions for sauce
Put the bones in a handi or pot. Add the ready fried onion, ginger paste, garlic
paste, bay leaves, cloves, whole black peppers, cinnamon sticks, crdamoms, salt and
water. Cook well for 15 minutes. Remove the bones and throw away. Add the oil
and curd and saute lightly.
Add the meat balls and cook in oven until it is almost dry or the sauce like gravy
remains. Add Kashmiri chilli powder, tomato puree and cumin powder. Stir well.
Sprinkle garam masala powder on top.

Dum Ka Keema

Ingredients:
1 kg. lean Mince ( beef or lamb)
3 medium onions, skinned and thinly sliced
1 cup oil
1 tbsp. ginger paste
2 tbsp. unripe green papaya (ground)
1 tsp. garam masala
1 1\2 tsp. salt
7-8 whole red chilli
2 tbsp. yogurt
1 piece coal
2 tbsp. freshly chopped green coriander
1 tsp. finely chopped green chillies
1 tbsp. roasted chick pea flour

Method:

Heat oil in a heavy based sauce pan. Add onions and stirring frequently, fry for 8-10
minutes to a light golden color. Remove onions from oil and fry the whole chillies
just for a moment, otherwise they will burn. Reserve the oil and put the onions and
whole chillies in a chopper or food processor and blend to a smooth paste without
using water.
Thoroughly wash the mince and squeeze out any water.
Put the mince in a bowl. Add onion paste, ginger paste, salt, garam masala and
yogurt. Knead the mixture really well for a few minutes with your hands until it is
smooth.
Cover and leave to marinate at room temperature for about 3-4 hours or overnight
in the refrigerator. One hour before cooking mix in the ground papaya.
Put the charcoal over medium flame, wait until the coal is fully red and is covered
by white ash.
Meanwhile place the mince in a metal pan. Make a well in the center. Put a small
piece of aluminum foil in it. Place the burned coal over it and put 2-3 drops of oil on
it. Cover it at once with a tight fitting lid and put aside for 20-25 minutes.
Take out 1\2 cup of oil from the reserved oil. Reheat the oil in a heavy based pan.
Discard the charcoal and fry the mince over low heat for 4-5 minutes. Cover with a
tight fitting lid and cook for 15-20 minutes or until all excess moisture has absorbed.

Transfer to a serving dish and decorate with onion ring, green chilli and coriander
leaves.
Serve hot with Roti or Nan

picy Grilled Chicken Thighs

Preparation Time: 5 minutes

Cooking Time: 25 minutes
Serves: 8

Ingredients

3 Tbsps. chili powder

2 tsps. ground coriander
1-1/2 tsps. garlic powder
2 tsps. ground cumin
3/4 tsp. dried oregano
1/2 tsp. red chili pepper flakes
8 chicken thighs

Instructions

Prepare grill or broiler. Combine first 6 ingredients in a bowl. Spread mixture between
skin and meat of each thigh. Grill or broil 25-30 minutes, turning occasionally until
cooked throughout. Discard skin before serving.
 Chapli kabab

½ kilo Beef (finely minced)

• 1 medium Onion (chopped)

• 1 small Onion (thinly sliced and fried to golden brown)
• 1 large Tomato
• 3 Green Chillies (Hari Mirch) (chopped)
• ½ cup Fresh Cilantro/Coriander Leaves (Hara Dhania)
• 1 Cooked Omlette (cooked with 2 eggs and with a litlle salt and black peppers)
• 200 grams Corn Meal (do not use cornflour)
• Salt (to taste)
• 1 tsp. Ginger Paste (Pisi Adrak)
• 1 tsp. Cumin Seeds (Zeera) (crushed)
• 1 tbsp. Whole Dried Red Chillies (crushed)
• 1 tsp. Coriander Seeds (Saabut Dhania) (crushed)
• 1 tsp. Pomegranate (Anardana)
• 1 tsp. Lemon Juice (Nimbu Arakh) or Vinegar (Sirka)

1) Add all the ingredients to the mince meat, mix well with the hands and leave to marinate in
the refrigerator for 2-3 hours.
2) Make flat patties with the beef and fry in a little oil.

Anokhay Kabaab
Minced beaf 2 cups
Salt To taste
Green chillies(sliced) To taste
Red chilli powder To taste
Ground Peppers To taste
Cooking oil For frying
Cummin seeds 1 tsp
Chopped potatoes 1 cup
Flour of pulse (Baisan) 1 Tbsp
Fresh carder 2 Tbsp
Egg 1
Mint leaves to taste
Dried carder (Sabat Dhania) 1 Tbsp

Take minced beaf in a bowl.

Add all other ingredients except oil.
Make kabaabs of reasonable thickness and size.
Deep fry on medium heat.
Serve with chutney.
Galawat kay Kabab
Minced beaf/mutton (Qeema) 1/2 kg
Fresh carder (Dhania) 4-5 Tbsp
Peppers (ground) 1tsp
Mint leaves (Podina) as required
Green chillies (cut to slices) 6
Oil For shallow frying
Salt To taste
Red chilli powder To taste
Turmeric powder 1/2 tsp
Garam masalah 1 tsp
Poppy seeds (Khashkhaash) 1 Tbsp
Ginger + garlic paste 2Tbsp
Seramum seeds (til) 1 Tbsp
Onions (fried & chopped) 2 (cut to slices)
Raw musk (poppaya) 1 Tbsp
Soya sauce 2 Tbsp
Flour of pulse - parched (Baisan) 2 Tbsp
Egg 1

Take minced beaf in a bowl.

Add all the ingredients except oil and mix well.
Prepare kabaabs of reasonable thickness and size of this mixture.
Shallow fry the kabaabs on medium heat (Never press while frying).
Serve with ketchup or chutney.

Murgh Tikka
Haryali
Source: Paktaste.com

Ingredients

1 kg .. Boneless Chicken
5 tbsp .. Ginger paste
5 tbsp .. Garlic paste
2 tsp .. chilli powder
2 tbsp .. Garam Masala
3/4 cup .. thick Dahi(curd)
1/2 cup .. thick cream
1 bunch .. Coriander
1 bunch .. mint leaves
10-12 .. spinach leaves
3 tbsp .. lemon juice
Salt to taste
Oil for Basting

Method

1. Cut the Chicken into 1 1/2" chunks and marinate with salt, chilli powder and lemon juice.
2. Keep aside.
3. Grind the Coriander, mint & Spinach leaves to a fine paste.
4. Mix this paste with dahi, cream, ginger and garlic pastes and the garam masala.
5. Mix the paste with the Chicken & leave in the fridge overnight.
6. Remove from the fridge atleast one hour before cooking.
7. Grill the Chicken pieces on skewers or a grilling tray basting over with oil.
8. Cook until chicken is tender & browned on all sides.
9. Serve hot with chutney & onion rings.

Chicken
Pakora
Source: Paktaste.com

Ingredients

16 sm Chunks of chicken breast

1 lg Onion
Approx same size piece of -ginger
1 Clove garlic
1 Chopped jalapeno pepper (if You want it spicy)
1 ts Lemon juice OR
2 ts Plan yogurt
1 1/2 cup Dry batter
1 ts Salt

Method

1. Blend everything but chicken and batter in blender until fine.

2. Use this to marinate the chicken for 1 hr.
3. Mix water with batter until batter is thick as honey.
4. Put chicken in batter.
5. Fry pieces under low heat to a medium brown.
6. Enjoy it as an appetizer or snack.
7. Serves 4-6.
Jalebi

Ingredients
200 gms. plain flour (maida)
20 gms. gram flour (besan)
200 gms. sugar
few drops yellow colour
2 tbsp. milk
ghee to deep fry
a plastic easy squeeze bottle

Method

Sieve 100 gms. maida and besan together.

Make a batter using warn water.
Keep aside for 24 hours.
Add remaining maida and food colour and more warm water if required.
The batter should fall easily when poured - Not too thick not too thin.
Keep aside.
Make syrup of the sugar by adding water and boiling.
Add the milk and all the scum to form while boiling.
Make one string syrup. Strain.
Fill bottle with batter. The nozzle should have a hole the thickness of a knitting needle.
Heat ghee well in a shallow frying pan and form jalebis in the form of concentric circles about 2
inches on the outside.
Fry till crisp, drop into hot syrup. Drain with a perforated spoon, serve hot.
Makes: 30-35 pieces

Dal Fry

Ingredients
1/4 cup toor dal
1/4 cup yellow moong dal
1/8 cup masoor dal
1/8 cup channa dal
3-4 green chillies
2 stalks curry leaves
1/2 tsp. garlic grated
1/2 tsp. ginger grated
1/2 tbsp. lemon juice
1 onion finely chopped
1 tbsp chopped coriander
1/2 tsp. each cumin & mustard seeds
1/2 tsp. red chilli powder
1/2 tsp. turmeric powder
1/4 tsp. rajwadi garam masala
salt to taste
3 tbsp. ghee

Method:

Mix all the dals.

Wash thoroughly and soak for 10 minutes.
Pressure cook till done. (approx. 3 whistles).
Cool cooker, remove dal, beat with hand beater.
Make thin paste of the dry masala powders.
Heat 2 tbsp. ghee in saucepan add the chopped onion and fry for till onions are pink.
Add the dry masala paste, fry for a minute more.
Add the dal and bring to boil.
Simmer for 5-7 minutes.
Take dal in serving dish.
Just before serving give the tadka (seasoning) as follows:

Heat remaining ghee in a small saucepan, add seeds (cummin and mustard).
Allow to splutter.
Add green chilli, curry leaves, garlic, ginger and fry for 3-4 seconds.
Take off fire.
After 2-3 seconds, add lemon juice and chopped coriander.
Pour onto hot dal and cover for 2-3 minutes.
Stir and serve hot with plain or jeera rice or buttered rice.
Making time: 20 minutes (excluding pressure cooking time)
Makes: 4 servings
Shelflife: Best fresh piping hot
Motichoor Ladoo

Ingredients
For boondi:
2 1/2 cups gram flour (not superfine variety)
500 ml. milk
1/2 tsp. cardamom powder
3 cups ghee for deep frying
a fineholed shallow strainer spoon

For syrup:
2 1/2 cups sugar
3 1/2 cups water
2 tbsp. milk
few drops saffron (kesri) colour
Method

For syrup:

Put sugar and water in a vessel and boil.

When sugar dissolves, add milk.
Boil for 5 minutes till scum forms on top.
Strain and return to fire.
Add colour and boil till sticky but no thread has formed.
Add cardamom powder and mix. Keep aside.
For boondi:

Mix flour and milk to a smooth batter.

Heat ghee in a heavy frying pan.
Hold strainer on top with one hand.
With the other pour some batter all over the holes.
Tap gently till all batter has fallen into hot ghee.
Stir with another strainer and remove when light golden.
Keep aside. Repeat for remaining batter.
Immerse boondi in syrup.
Drain any excess syrup.
Spread in a large plate. Sprinkle few tsp. hot water over it.
Cover and keep for 5 minutes.
Shape in laddoos with moist palms.
Cool and keep open to dry, before storing in containers.
Making time: 1 hour
Makes: 25 pieces
Shelflife: 3-4 days outside (room temperature); 2 weeks refrigerated

VEGETABLE BIRYANI

Ingredients
400 gms. basmati rice
250 gms. cauliflower, cut into flowerettes
100 gms. green peas, shelled
100 gms. carrots, cut into 2.5 cm. long pieces
100 gms. french beans, cut into diamond shaped pieces
3 potatoes, cut into four pieces each
2 black cardamoms
4 green cardamoms
4 cm. cinnamon
4 cloves
8 peppercorns
1 tsp. shahjeera
3 bay leaves
Few strands saffron

Masala for the vegetables:

250 g. onions, sliced
3/4 cup curd
4 tsp. chilli powder
3 tsp. ginger-garlic paste
2 tsp. mint paste
1 1/2 tsp. garam masala powder
1 1/2 tsp. coriander-cummin powder
Salt to taste
3 tbsp. ghee or more
Ghee for deep frying onions

For the garnish:

2 tomatoes, sliced
2 capsicums, sliced
2 onions, fried till crisp
Few mint leaves

Method
To prepare the vegetables:

1. Wash the vegetables and dry them well.

2. Mix all the ingredients for the masala, well except the ghee, and marinate the vegetables in it
for one hour.
3. Heat ghee and deep fry the onions till well browned. Remove from ghee.
4. When cool, grind to a paste.
5. Wash and cook the rice in double the quantity of water. When done, remove the rice and
spread it in a plate.
6. Keep aside to cool.

To prepare the rice:

7. Lightly roast the saffron, powder and sprinkle over the rice.
8. Heat ghee in a kadai and season it with the whole spices.
9. Add the vegetables and saute for five minutes. 10. Add a little water and cook the vegetables
till done and almost dry.
11. In a baking dish arrange alternate layers of rice and the prepared vegetables.
12. Top with garnish and bake in a moderately hot oven for 20 minutes.
Murgh Ke Shami

Serves 5

Preperation Time 45 Minutes

Contents
Chicken

Ingredients
600 gms of boneless chicken
½ cup of split bengal gram (chana dal)
2 one inch pieces of ginger
10-12 cloves of garlic
2 medium sized of onions
2 tblspns of coriander leaves
2 tblspns of mint leaves
2 tspns of lemon juice
3 tblspns of oil to shallow fry
½ tspn of cumin seeds
1 tspn of coriander seeds
5-6 peppercorns
3-4 large cardamoms
1 tspn of red chilli powder
1 tspn of garam masala powder
½ tspn of mace and cardamom powder
Salt to taste

Recipe
Wash the boneless chicken and drain out excess moisture. Soak chana dal for at least three hours.
Peel and chop ginger and garlic finely.

Chop the onions, coriander leaves, mint leaves and mix them with lemon juice to make a
stuffing. Divide into sixteen equal portions and keep aside.

Heat oil in a pan and add cumin seeds, coriander seeds, peppercorns and large cardamom, stir fry
for half a minute on medium heat. Add chopped ginger, garlic and chilli powder.

Add boneless chicken and chana dal. Add two cups of water and bring to a boil. Reduce heat,
cook covered till chana dal is completely cooked. Cook on high heat to dry out the mixture
completely, stirring continuously.
Remove from heat and cool. Mince chicken and chana dal mixture to a smooth consistency. Add
garam masala powder, mace and cardamom powder and salt.

Mix well and check the seasoning. Divide into sixteen equal portions. Flatten one in the palm of
your hand and place a portion of onion stuffing in the centre.

Shape into roundels and flatten slightly. Similarly shape the rest of the chicken mixture and
stuffing. Shallow fry till golden brown.

Serve hot with onion lachcha and mint chutney.

After cooking chicken mixture, if it is too moist, add roasted gram flour (besan) or powdered
roasted chana dal as per your requirement.