Mutton Undercut  1/2 kg

Papaya  2 Tbsp (paste)

Salt

Garlic & Ginger paste  1 Tbsp

Vinegar  1/2 cup

Eggs

White sauce

Method

1. Marinate the meat for a few hours or overnight in papaya, salt, garlic & ginger paste, and vinegar.

2. Heat very little oil in a frying pan. Add meat and cook on high flame till done.

3. Serve topped with double fried eggs and white sauce.

Fresh Milk  1 kg

Sugar  12 tsp / 1 cup

Ghee  2-3 Tbsp

Cardamom  3 (whole, open)

Siwayyan (a.k.a vermicelli)  1/2 packet

Saboo dana (a.k.a tapioca pearls)  1/2-1 Tbsp  (optional)

Almonds (thinly sliced)

Pistachios (thinly sliced)

Method

1. In hot ghee add cardamom and fry for a few seconds.

2. Add milk and sugar. Bring to a boil.

3. Add siwayyan. Cover and leave on low heat till milk dries to half and siwayyan are done.

4. Pour into serving bowl and decorate with sliced almonds and pistachios.

Yogurt

Water

Salt

Cumin (whole)

Garlic

Coriander leaves

Green chili

Method

Grind / blend all together.

Boneless chicken  1/2 kg

Yogurt  1/2-1 cup

Vinegar  2 Tbsp

Garlic  2 cloves (crushed)

Pepper  1 tsp

Salt  1/2 tsp

Lemon juice  1/2 lemon

Filling:

• Tomatoes (thinly sliced)
• French fries
• Pickles (thinly sliced)

Sauce:

• Tahina  1/2 cup
• Garlic (crushed)  1 clove
• Lemon juice  1/2 lemon
• Yogurt  2 Tbsp
• Vinegar  1-2 Tbsp

Method

1. Marinate chicken in the listed ingredients for 8-10 hours.

2. Heat 1/2 cup oil and cook chicken till tender.

3. Beat tahina in cold water (1 tsp at a time) till colour lightens.

4. Fill pitas with chicken, sauce and fillings.

Daal  1/2 cup

Salt

Turmeric

Red chili powder

Onions  2-3 slices

Garlic & Ginger paste  1/4 tsp

Tamarind water

Coriander leaves

Green chilies

Cumin (whole)

Red chili (whole)

Method

1. Wash the pulse thoroughly.

2. In the pan put the pulse and add water about 1/2 inch above pulse’s level.

3. Add garlic & ginger paste, turmeric, chili powder, and onion slices.

4. Cook covered on low heat for an hour. Make sure the lid is open slightly so that the daal does not overflow during cooking. Add more [boiling] water if it dries up.

5. When the daal is cooked, add salt, tamarind water, green chilies, and coriander leaves.

6. “Baghaar”: In a separate frying pan, heat oil and fry cumin and red chilies.

7. Flip the “baghaar” into the daal. Immediately put the lid on the pan so that it doesn’t spray out of the pan.

Potatoes

Tomatoes

Capsicums

Cauliflower

Carrots

Peas

Onions*

Turmeric

Cumin  (whole)

Salt

Red chili powder

Method

1. Fry onions and cumin in oil.

2. Add all the vegetables and spices and leave to cook on low (covered) till done.

Note: Emit onions if not using cauliflower.

Beef mince  1kg

Tomatoes  3 large (chopped)

Capsicums  2 large (chopped)

Onions  1+2 medium (thinly sliced)

Ginger & Garlic paste  2 tsp

Salt  1 tsp

Turmeric  1/2 tsp

Red chili powder  1 tsp

Black pepper powder  1/2 tsp  (optional)

Coriander leaves  (chopped)

Method

1. Heat oil and fry 1 onion till golden brown.

2. Add the mince and stir well on high flame (till it evens out in colour).

3. Reduce flame to low and add remaining onions and spices.

4. Cover and leave for 30 minutes (till onions are soft).

5. Stir on high flame to dry water, if any.

6. Add tomatoes, cover and cook on low flame for 30 minutes (till tomatoes are cooked).

7. Stir on high flame to dry water, if any.

8. Add capsicums, cover and cook on low flame for 10 minutes.

9. Turn off flame and add coriander leaves.

Masoor daal (pulse)  1 cup

Garlic & Ginger paste  1 Tbsp

Turmeric  1 tsp

Chili powder  1/2 tsp

Salt  1 tsp

Red chili  3-4 (whole)

Cumin  1 tsp (whole)

Green chilies  2  (optional)

Garlic  3-4 (thinly sliced)

Tomatoes  1 (chopped)  (optional)

Coriander leaves  (chopped)

Method

1. Wash the pulse thoroughly.

2. In the pan put the pulse and add water about 1/2 inch above pulse’s level.

3. Add garlic & ginger paste, turmeric, and chili powder.

4. Cook covered on medium-low heat for an hour. Make sure the lid is open slightly so that the daal does not overflow during cooking. Add more [boiling] water if it dries up.

5. When the daal is cooked, add salt, tomatoes, green chilies, and coriander leaves.

6. “Baghaar”: In a separate frying pan, heat oil and fry garlic (till golden), cumin, and red chilies.

7. Flip the “baghaar” into the daal. Immediately put the lid on the pan so that it doesn’t spray out of the pan.

Ingredients

Chickpeas  1 cup (boiled)

Tahina  2Tbsp

Lemon  1 large

Garlic  5 cloves

Salt

Olive oil

Method

Grind all into a paste.

Ingredients

Potatoes  3 (cut in wedges)

Onion  1 medium (fried till light brown)

Red chili  2-3 (whole)

Cumin  1/2 tsp (whole)

Green chilies  2 (chopped 1/2 inch wide)

Lemon juice  1 tsp

Salt

Method

1. Heat oil in pan and fry onions till golden brown. Set aside.

2. In medium-hot oil add the cumin and red chili. Fry for a few minutes and then add potatoes.

3. Sprinkle salt to taste, cover and leave on low heat.

4. About 15 minutes later, add the green chilies.

5. When the potatoes are done (nearly 20-25 minutes), uncover and leave to cool off for a bit.

6. Sprinkle lemon juice and fried onions.