Aloo Vada Chat

Ingredients:

  1. Aloo Vada 6-8
  2. Tamarind green chutney 4-5 tbsp.
  3. Yogurt 1/2 cup
  4. Papari 4
  5. Fresh coriander (chopped) 2 tbsp.
  6. Onion (chopped) 1
  7. Chat masala to sprinkle on top

Method:

  • Roughly break the aloo vada’s in two pieces.
  • Place them in a dish.
  • Pour yogurt on top.
  • Put tamarind green chutney.
  • Then sprinkle chopped onions and fresh coriander.
  • Roughly break the papari.
  • Put on top.
  • Sprinkle chat masala and serve.

Masalay walay Aloo (Spicy Potatoes)

Ingredients:

  1. Potatoes (boiled) 4
  2. Red chilli powder 1 tsp.
  3. Salt 1/2 tsp.
  4. Cumin seeds 1/2 tsp.
  5. Amchur (mango powder or khatai powder) 1/2 tsp.
  6. Green chillies (chopped) 2
  7. Mint leaves (chopped) 1 tbsp.
  8. Oil 4 tbsp.

Method:

  • Cut the potatoes in small pieces.
  • Put potatoes, red chilli powder, salt, amchur, cumin seeds, chopped green chillies and mint leaves in a bowl.
  • Mix them together.
  • Heat oil in a pan.
  • Add potatoes with all masala in it.
  • Sautee them for 1 minute.
  • Cover and cook on low heat for another 2 minutes.
  • Take out in a dish and serve with kalay cholay.

Piyaz kay Pakoray (Onion Fritters)

Ingredients:

  1. Gram flour (Besan) 2 cups
  2. Salt 1 tsp.
  3. Red chilli powder 1 tsp.
  4. Cumin seeds 1/2 tsp.
  5. Baking soda a pinch
  6. Oil 1 tsp.
  7. Water as required
  8. Onions ( sliced) 2
  9. Green chilles (Chopped) 2
  10. Fresh coriander (chopped) 2 tbsp.
  11. Oil for deep frying

Method:

  • In a bowl take gram flour, red chilli powder, salt, cumin seeds and baking soda.
  • Add water to make thick batter.
  • Put 1 tsp. oil, sliced onions, green chillies, fresh coriander and mix well.
  • Keep aside for half an hour.
  • Heat oil in a wok.
  • Put 1 tbsp. full of the batter at a time and fry till light golden in colour.
  • Serve with chutney or tomato ketchup.

Aloo kay Pakoray (Potato Fritters)

Ingredients:

  1. Gram flour (Besan) 2 cups
  2. Salt 1 tsp.
  3. Red chilli powder 1 tsp.
  4. Cumin seeds 1/2 tsp.
  5. Baking soda a pinch
  6. Oil 1 tsp.
  7. Water as required
  8. Potatoes  (thin sliced) 3
  9. Oil for deep frying

Method:

  • In a bowl take gram flour, red chilli powder, salt, cumin seeds and baking soda.
  • Add water to make thick batter.
  • Put 1 tsp. oil and mix well.
  • Keep aside for half an hour.
  • Heat oil in a wok.
  • Dip sliced potatoes in the batter and deep fry until light golden in colour.
  • Serve with chutney or tomato ketchup.

Shami Kebabs

Ingredients:

  1. Beef (boneless) 1/2 kg
  2. Split chickpeas (channa daal) 1 cup
  3. Whole red chillies 8
  4. Ginger garlic paste 2 tsp.
  5. Salt 1 1/2 tsp.
  6. Cumin seeds 1 tsp.
  7. All spice powder (garam masala powder) 1 tsp.
  8. Onion 1
  9. Water 4 cups

For making Kebabas:

  1. Onion 1
  2. Green chillies 2
  3. Mint leaves  2 tbsp.
  4. Egg 1
  5. Oil for frying

Method:

  • Put meat, split chickpeas, salt, all spice powder, whole red chillies, onion, ginger garlic paste and cumin seeds in a pan.
  • Add water and cook till the meat is tender and water is completely dried.
  • Let it cool.
  • In a chopper blend together boiled meat, onion, green chillies and mint until they are mashed completely.
  • Take out in a bowl.
  • Add egg and mix well.
  • Make kebabs from this grinded meat.
  • Shallow fry from both the sides.
  • Serve with paratha or chutney.

Authentic Afghani Pulao

Ingredients:

  1. Mutton/Lamb 1 kg.
  2. Onion (chopped) 1
  3. Salt 2 tsp.
  4. Black pepper corns 8
  5. Ginger garlic paste 2 tbsp.
  6. Water 4 cups
  7. Cumin seeds 1 tsp.
  8. Carrots (grated) 2
  9. Raisins 2 tbsp.
  10. Rice 3 cups
  11. Oil 4 tbsp.

Method:

  1. Heat oil in a pan.
  2. Add onions and fry until it is golden brown.
  3. Remove onion and grind to a rough pulp.
  4. Use the same oil to brown the Mutton/lamb pieces.
  5. Add water, ginger garlic paste, salt and pepper to the meat.
  6. Simmer till tender.
  7. Remove the meat from the stock.
  8. Add the ground onion to the stock.
  9. Cook until 1 cup of stock remains.
  10. Fry grated carrots in the same oil in which onion was fried until brown.
  11. Add raisins and fry till plump.
  12. Drain and set aside.
  13. Parboil the rice (Do not completely cook the rice) and drain the rice.
  14. Place the rice into a large pan.
  15. Sprinkle cumin seeds on top.
  16. Pour the meat stock over it and stir.
  17. Layer the meat and half of the carrot-raisin mixture over rice.
  18. Pour oil on top.
  19. Cover the pan tightly and place it in a hot oven or cook on low heat for 20 minutes.
  20. Take out in a serving dish.
  21. Sprinkle the rest of carrot-raisin mixture on top and serve.

King Fish Biryani

Ingredients for fish marination:

  1. Indian Mackerel (sliced)1 kg.
  2.  Salt 3/4 tsp.
  3. Red chilli powder 1 tsp.
  4. Turmeric 1/2 tsp.
  5. Vinegar 3 tbsp.
  6. Ginger garlic paste 1 tbsp.

Ingredients for masala:

  1. Oil 4 tbsp.
  2. Onions (sliced) 4
  3. Tomatoes 3
  4. Ginger garlic paste 1 tbsp.
  5. Green chilli paste 1 tsp.
  6. Red chilli powder 1 1/2 tsp.
  7. Coriander powder 1 1/2 tsp.
  8. Turmeric 1/2 tsp.
  9. Salt 1 1/2 tsp.
  10. Curry leaves few
  11. Fresh coriander 2 tbsp.
  12. Green chillies 5
  13. All spice powder 1/2 tsp.

Ingredients for rice:

  1. Rice 3 cups (soak in water for 1/2 an hour)
  2. Salt 4 tsp.
  3. Whole black pepper 8
  4. Cinnamon 1 inch piece
  5. Black cardamom 2
  6. Black cumin seeds 1/4 tsp.
  7. Clove 6

Ingredients for baghar:

  1. Oil 2 tbsp.
  2. Milk 3tbsp.

Method:

  • In a bowl mix together salt, red chilli powder, turmeric, ginger garlic paste and vinegar.
  • Marinade the fish with this paste for 1/2 an hour hour.
  • Heat oil in a pan.
  • Add onions and fry till light brown.
  • Put ginger garlic paste, red chilli powder, coriander powder, salt, tomatoes, all spice powder and green chilli paste.
  • Cook till the tomatoes are soft and oil separates.
  • Boil soaked rice with cloves, black cumin seeds, whole black pepper, cinnamon, black cardamom and salt until done.
  • Strain them.
  • In the prepared masala sprinkle fresh coriander and curry leaves.
  • Put green chillies.
  • Cover it with boiled rice.
  • Sprinkle milk and oil on top.
  • Cover and cook on low flame (dum) for 15-20 minutes.
  • Shallow fry the marinated fish.
  • Take out rice in a dish.
  • Put fish pieces on top.
  • Serve with raita.

Kadhi with Pakoras

Ingredients for Kadhi:

  1. Yogurt 1/2 kg.
  2. Gram flour (besan) 4 tbsp.
  3. Red chilli powder 1 1/2 tsp.
  4. Coriander powder 1 1/2 tsp.
  5. Turmeric 1/2 tsp.
  6. Salt 2 tsp.
  7. Onion (sliced) 1
  8. Water 6-8 cups
Ingredients for Pakoras:
  1. Gram flour (besan) 2 cups
  2. Salt 3/4 tsp.
  3. Red chilli powder 1 tsp.
  4. Cumin seeds 1/2 tsp.
  5. Green chillies (chopped) 1
  6. Fresh coriander (chopped) 2 tbsp.
  7. Onion (chopped) 1
  8. Baking soda a pinch
  9. Oil for deep frying
Ingredients for Baghar:
  1. Oil 4 tbsp.
  2. Cumin seeds 1 tsp.
  3. Mustard seeds 1/4 tsp.
  4. Whole red chillies 6-8
  5. Curry leaves few
  6. Turmeric 1/4 tsp.

Method:

  • For Kadhi: Mix together yogurt, gram flour, salt, red chilli powder, coriander powder and turmeric.
  • Add water and onion.
  • Mix again.
  • Cook in a large pan on high heat stirring continuously till it starts to boil.
  • Lower the heat, simmer and cook for 30-45 minutes or until thick.
  • For Pakoras: In a bowl take gram flour.
  • Add red chilli powder, salt, cumin seeds, fresh coriander, green chillies, onions and baking soda.
  • Make thick batter by adding water.
  • Leave aside for 1/2 an hour.
  • Heat oil.
  • Put 1 tbsp. full at a time of the gram flour batter to make pakoras.
  • Fry till golden in colour.
  • Add them to the kadhi and cook for another 15 minutes on low heat.
  • For Baghar: Heat oil in a pan add cumin seeds, whole red chillies and curry leaves.
  • Fry till whole red chillies change their colour to black.
  • Add turmeric, mix and immediately pour on top of the kadhi.
  • Take out in a dish and serve with boiled rice.

Honey Chicken

Ingredients for marination:

  1. Boneless chicken breast (cut in cubes) 1/2 kg.
  2. Light soy sauce 1 tbsp.
  3. Black pepper 1/2 tsp.
  4. Salt 1/4 tsp.
  5. Sesame seed oil 1 tsp.
Ingredients for batter:
  1. Egg 1
  2. Corn flour 2 tbsp.
  3. All purpose flour 3 tbsp.
  4. Baking powder 1/2 tsp.
  5. Salt 1/2 tsp.
  6. Cold water as required
  7. Oil for deep frying

Ingredients for sauce:

  1. Oil 1 tbsp.
  2. Ginger (chopped) 1/2 tsp.
  3. Garlic (chopped) 1/2 tsp.
  4. Honey 2 tbsp.
  5. Vinegar 1 tsp.
  6. Salt 1/2 tsp.
  7. Soy sauce 1 tbsp.
  8. Corn flour 1 tbsp.
  9. Chicken stock 1/2 cup
  10. Sesame seeds 1 tsp.

Method:

  • Marinade the chicken with light soy sauce, black pepper, salt and sesame seed oil for 1/2 an hour.
  • In a bowl take egg.
  • Add salt, all purpose flour, corn flour, baking powder and cold water enough to make batter.
  • Heat oil in a wok.
  • Dip marinated chicken in the batter and deep fry till light golden in colour.
  • Take them out on the kitchen towel and keep aside.
  • Heat oil in a wok.
  • Add chopped ginger and garlic.
  • Fry for few seconds.
  • Add honey and let it simmer for 30 seconds.
  • Put corn flour in the chicken stock and mix.
  • Pour it in the wok.
  • Stir and cook till gets thick.
  • Add soy sauce, salt and vinegar.
  • Put the fried chicken in the sauce.
  • Toss it so that all the chicken pieces are coated with the sauce.
  • Take out in a dish.
  • Sprinkle sesame seeds on top.
  • Serve with boiled rice or egg fried rice.