Haleem

 An excellent snack and a rich source of proteins and vitamins, which is prepared by a combination of Grains (Wheat and Legumes) along with shredded beef or chicken. For best taste it has to be cooked overnight on a low-flame  in a large pot with regular stirring and mashing. Can be served separately or with hot naan,garnished with lemon wedges , green chillies, coriander.

Ingredients:

  1. Beef or Chicken boneless 1 kg.
  2. Oil 1 cup
  3. Onion 2 sliced
  4. Haleem wheat ½ kg.
  5. Channa daal 1 ½ cup
  6. Barley 1 ½ cup
  7. Oil ¼ cup
  8. Ginger garlic paste 2 tbsp.
  9. Chili powder 3 tbsp.
  10. Coriander powder 3 tbsp.
  11. Salt 2 tbsp.
  12. Turmeric 1 tbsp.
  13. Cumin roasted and crushed 2 tbsp.
  14. All spice powder 2 tbsp.
  15. Chopped coriander leaves ¼ cup
  16. Mint leaves 20
  17. Green chilies chopped 4
  18. Chat masala 1 tsp.
  19. Lemon 2
  20. Brown onion ½ cup

Method:

  • Soak together wheat and barley overnight and channa daal separately.
  • Next morning cook wheat and barley with 10 cups of water on low flame till tender, boil channa daal in 6 cups of water on low flame till tender.
  • Cool and blend all three together.
  • Heat 1 cup oil add sliced onion fry till light golden.
  • Add meat, ginger garlic paste, chili powder, coriander powder, salt, turmeric, cumin crushed.
  • Cook covered with 4 to 6 cups of water  till tender meat is tender.
  • Then mash meat very well.
  • Now mix mashed meat with blended wheat and gram mixture.
  • Keep cooking mashing very well adding little-little water.
  • Add all spice and chat masala.
  • Cook for at least half an hour more.
  • Lastly heat ghee ½ cup add 1 sliced onion, fry till light golden.
  • Give baghar on top of haleem in a serving bowl.
  • Garnish with chopped greens, ginger sliced, lemon.

Tandoori chops


Ingredients:

  1. Mutton chops ½ kg flatten
  2. Ginger garlic paste 1 tbsp
  3. Yogurt ½ cup
  4. red chili powder 1 tsp heaped
  5. Roasted cumin crushed 1 tsp
  6. All spice ½ tsp
  7. Lemon juice 2 tbsp
  8. Orange color pinch
  9. Onion 2 tbsp grounded
  10. Raw papaya ground 1 tbsp
  11. Oil 2 tbsp

Method:

  • Marinate chops with Ginger garlic paste 1 tbsp, yogurt ½ cup chili powder 1 tsp heaped, roasted cumin crushed 1 tsp, all spice powder ½ tsp, Lemon juice 2 tbsp, Orange color pinch, Onion 2 tbsp, raw papaya ground 1 tbsp and oil 2 tbsp for 2 hours.
  • Bake in a preheated oven on 180 degree C for 35 to 40 minutes.
  • Give dum of coal.
  • Serve with fresh salad.

Monthal

Ingredients:

  1. Sugar 1 ½ cups
  2. Gram flour 1/4 kg
  3. semolina 1/8 kg
  4. Khoya 1/4 kg
  5. Almonds and pistachio sliced 2 tbsp
  6. Yellow colour pinch
  7. Green cardamom 1tsp heaped
  8. Hot Ghee 2 ½ tbsp
  9. Milk 1/4 ltr.
  10. Extra ghee as required to fry gram flour

Method :

  • Heat  ghee and fry gram flour and semolina very well for about 10 minutes, keep stirring till aroma arises.
  • Then add Khoya keep stirring till it turns light brown.
  •  Take it off from the fire.
  • Now add sugar, yellow colour and milk.
  • Mix well.
  • Spread in a greased tray.
  • Sprinkle sliced almonds and pistachio, green cardamom powder.
  • When it gets cool then cut into pieces.

Rasmalai

Ingredients:

  1. Dry milk 2 cups
  2. Baking powder 2 tsp
  3. Plain flour 1 tsp
  4. Ghee 2 tbsp
  5. Egg 2
  6. Milk 2 liter
  7. Sugar 2 cups
  8. Green cardamom 8-10
  9. Pistachio as required

Method:

  • Boil 2 liter milk with 8-10cardamom and 2 cups sugar till get dissolved.
  • Cook milk for 5-10 minutes.
  • Make dough by mixing 2 cups dry milk, 2 tsp baking powder, 1 tsp plain flour, 2 tbsp melted ghee and 2 eggs.
  • Then make small balls.
  • Add these balls into milk which is prepared earlier and cook over high flame for 5 minutes, then lower the flame and cook it for 10-15 minutes.
  • Garnish with pistachio slices and serve chilled.

Murgh makhan palak

A wholesome and delicious dish cooked with tender chicken pieces floating in thick creamy sauce prepared with spinach and butter.

Ingredients:

  1. Chicken 1 kg 20 pieces
  2. Salt 1 tsp
  3. Ginger garlic 1 tbsp
  4. Yogurt ½ cup
  5. Lemon juice 1 tbsp
  6. Spinach 250gm steamed and blended
  7. All spice ½ tsp heaped
  8. Chili powder 1 ½ tsp
  9. Butter 2 tbsp
  10. Oil ¼ cup
  11. Fresh cream 3 tbsp
  12. Milk ¼ cup
  13. Tomato puree ½ cup
  14. Onion chopped ½ cup
  15. Kasori methi 1 tsp heaped

Method:

  • Marinate chicken with salt, ginger garlic, yogurt, lemon juice, all spice, chili powder and tomato puree.
  • Heat oil and butter add chopped onion fry till light golden.
  • Add in the marinated chicken, cover let it cook till it nearly done.
  • Add in blended spinach fresh cream, Kasori methi, and leave it on dum for 5 minutes.
  • Serve with nan.

Mamma Mia Steak

Ingredients for marination:

  1. Undercut steak 2 of 8 ounces each
  2. Crushed garlic ½ tsp
  3. Chili sauce 2 tbsp
  4. Soy sauce 1 tbsp
  5. Worcester shire sauce 1 tbsp
  6. Hp sauce 1 tbsp
  7. Salt ½ tsp
  8. Black pepper ½ tsp
  9. Rosemary leaves 1 tsp
  10. Oil 2 tsp
  11. Butter 1 tbsp
  12. Oil 1 tbsp

Ingredients for Roman Sauce:

  1. Oil 1 tbsp
  2. Crushed garlic 1 tbsp
  3. Butter 1 tbsp
  4. Flour 2 tbsp
  5. Chicken stock 1 cup
  6. Soy sauce 1 tbsp
  7. Salt ¼ tsp
  8. Black pepper crushed ¼ tsp
  9. Crushed red pepper 1 tsp
  10. Rosemary leaves ½ tsp

Method for sauce:

  • Heat butter and oil in a sauce pan fry crushed garlic till light golden.
  • Add in flour with salt, crushed red pepper and black pepper, soy sauce, rosemary leaves and chicken stock.
  • Cook sauce till thickens.

Method for steak:

  • Pound the steak with the mallet to make it thin.
  • Marinade the steak with the above ingredients for atleast 1/2 an hour.
  • Heat butter and oil.
  • Pan fry steak for 10 minutes.
  •  Add ½ of the Roman sauce, cook for another 2-3 minutes.
  • Then remove steak on a hot sizzler.
  • Pour the remaining Roman sauce on top of the steak.
  • Serve with fries and boiled vegetables.

Fried cheesy sole

Delicately tasty sole fillets are pan-fried in cheddar cheese batter to add a creamy texture to the overall crispiness of the fish. Can be served with potato wedges/chips and tartar sauce.


Ingredients:

  1. Sole fish fillet 4
  2. Salt ½ tsp
  3. White pepper ½ tsp
  4. Lemon juice 1 tbsp
  5. Worcestershire sauce 1 tbsp
Ingredients for batter:
  1. Flour 3 tbsp
  2. Corn flour 2 tbsp
  3. Baking powder ¼ tsp heaped
  4. Egg yolk 1
  5. Oil 1 tbsp
  6. Salt and white pepper ¼ tsp each
  7. Cheddar cheese grated 2 tbsp heaped

Method:

  • Make batter with Flour 3 tbsp, Corn flour 2 tbsp, Baking powder ¼ tsp heaped, Egg yolk 1, Oil 1 tbsp, Salt and white pepper ¼ tsp each, Cheddar cheese grated 2 tbsp heaped and chilled water as required.
  • Marinate fish with salt, white pepper, lemon juice and Worcestershire sauce for 30 minutes, dip fish fillet in batter shallow fry in frying pan till crisp.
  • Serve with fries.

Spicy peas and potatoes pulao

This rice dish is ideal for vegetarians. The delicious combination of fresh garden peas along with potatoes cooked with  rice and served with spicy yougurt can be enjoyed in lunch.

Ingredients:

  1. Peas 1 cup
  2. Rice 3 cups
  3. Potatoes (cut in 4 pieces) 4
  4. Onion (sliced) 2
  5. Tomatoes (sliced) 2
  6. Green chillies 4-6
  7. Ginger garlic paste 1 ½ tsp.
  8. Red chili powder 1 1/2 tsp.
  9. Coriander powder 1 1/2 tsp.
  10. Turmeric powder ½ tsp
  11. Salt 3 tsp. or according to taste
  12. Whole black pepper 8
  13. Cloves 6
  14. Black cardamom 1
  15. Cinnamon ½ inch piece
  16. Cumin 1tsp
  17. Oil ¾ cup

Method:

  • Wash and soak the rice for at least ½ an hour.
  • Heat oil in a pan.
  • Add onion fry till gets brown.
  • Add ginger garlic paste fry for few seconds.
  • Put peas,tomatoes,red chili powder,coriander powder,turmeric powder and salt.
  • Cook on low flame for 5 minutes so that the tomatoes get soft and it leaves the oil.
  • Now add potatoes and all whole spices.
  • Add 2 glasses of water.
  • Cover and cook till the potatoes get tender.
  • Add rice and green chillies.
  • Add water if not sufficient to cook the rice.
  • When dries lower the flame.
  • Leave on dum for 10-15 mins.
  • Serve hot with raita and salad.

Chicken mushroom steak

Ingredients for marination:

  1. Chicken breast 2
  2. Mustard powder 2 tsp.
  3. Worcestershire sauce 1 tbsp.
  4. ginger garlic paste 1 tsp.
  5. Crushed black pepper 1 tsp.
  6. Salt to taste
  7. Oil 1 tsp.

Method:

  • Marinade the chicken with mustard powder,ginger garlic paste, worcestershire sauce, black pepper, salt and oil.
  • Leave aside for an hour.

Ingredients for steak:

  1. Butter 2 tbsp.
  2. Oil 1 tbsp.

Method for steak:

  • Heat butter and oil.
  • Pan fry steak for 8-10 minutes.
  • Add the marination.
  • Cook for another 2-3 minutes.

Ingredients for sauce:

  1. Button mushrooms (thinly sliced) 6
  2. Milk 1 cup
  3. Butter 1 tsp.
  4. Flour 1 tbsp.
  5.  oil 1 tsp.
  6. salt and pepper to taste

For Sauce:

  • In a separate pan heat little oil and melt the butter in it.
  • Add the mushrooms and saute.
  • Remove the pan from the heat.
  • Add the flour and pour in the milk.
  • Mix the ingredients together, stirring continuously.
  • Return the pan to a medium heat and cook the sauce, stirring constantly until it thickens.
  • Season with salt and pepper and cook for 3-4 minutes.
  • In a dish take out the steak and put the sauce over it.
  • Serve with vegetables and fries or mash potatoes.
For Serving:
  1. Peas 1 cup
  2. Broccoli 1
  3. Carrot 1
  4. French fries or mash potatoes

Method:

  •  Boil the vegetables for 3-4 minutes with ½ tsp sugar.
  • Strain and saute them add little salt and pepper.
  • Keep aside.