Recipe collection 57

Breakfast bounties
By Saman Ahmed
Yummy cheese omelette
Ingredients
1/4 tsp black pepper
1 onion
1 tbsp milk
1 tomato, chopped
1 potato, boiled and cubed
1 green chilli, finely chopped
1–2 cheese slices
2 eggs
Salt to taste
Oil for frying
A pinch of red chilli powder
Method
Beat the eggs with salt, black pepper, chilli powder and milk. Keep aside. Heat oil in a
pan, fry onions and add vegetables. Fry till tender.
Pour the egg mixture in the pan with vegetables and spread evenly. Sprinkle chopped
cheese slices on the omelette and cook for two minutes. Turn over to cook the other side.
Fold and serve hot

Omelette with stir-fried noodles
Ingredients
1/4 tsp oregano
1/4 tsp black pepper powder
1 tsp coriander
1 green chilli, sliced
1 tsp garlic, chopped
2 tbsp oil
2 tsp Chinese salt
2 tsp Soya sauce
2 tbsp mushroom, sliced
2 tbsp capsicum, finely chopped
3 eggs
3 tbsp carrot, sliced
3 tbsp cucumber, sliced
180 gms noodles, boiled
Method
Beat eggs in a bowl; add salt, pepper, oregano and coriander and mix. Add a little oil in a
frying pan, pour the egg mixture and cook. Remove and keep aside.
In the same pan add some more oil, then add carrot, cucumber, mushroom, Soya sauce
and capsicum and fry for a couple of minutes. Now add green chillies, Chinese salt, salt,
pepper, ginger, garlic and fry for a minute, add noodles and mix. Remove and place it in
a plate. Make a roll of the omelette, cut and arrange on the noodles. Serve hot.

Cheese toast
Ingredients
1/2 tsp chilli powder
1/2 tsp mustard paste
2 tsp flour
4 eggs
50 gms butter, softened
350 gms cheddar cheese, grated
Salt to taste
Bread slices
Method
Mix all the ingredients together except the bread. Put the mixture into a blender and make
into a thick paste. Cut out the ends of the bread slices and cut into any shape or size
desired, provided the size is not too large or small.
Spread the paste on one side of it well and set on a tray and freeze. Do not fry fresh as the
mixture needs to solidify somewhat to stick to the slices while frying. Take out from the
freezer five minutes before frying. Fry the underside (bread) first in hot oil. Then flip
over and fry with the heat turned low. Serve hot. It can be kept in the fridge overnight and
fried in the morning at breakfast.

Baked French toast
Ingredients
1/2 cup cream
1 cup sugar
1 tsp nutmeg
1 tsp cinnamon
loaf of French bread
2 cups milk
2 tsp vanilla
3 tbsp butter
8 eggs
Method
Butter a 9x13 baking dish. Cut French bread slices diagonally and place in the baking
pan. In a large bowl, beat together eggs, one and a half cups of milk, cream, nutmeg,
vanilla and cinnamon. Pour over bread, cover and refrigerate overnight.
In the morning, heat butter, half a cup of milk and sugar till they form bubbles. Pour over
bread and bake at 350 degrees for 35 minutes. Cut pieces and serve hot.

Chilled Lemony Pea Soup
4 servings
Prep: 5 minutes
Chill: 1 hour
Cook: 8 minutes
Ingredients
• 2 teaspoons olive oil
• 1/4 cup sliced green onion
• 1 14-ounce can reduced-sodium chicken broth
• 2 teaspoons cornstarch
• 2 cups shelled fresh peas or one 10-ounce package frozen peas, thawed
• 1 tablespoon snipped fresh mint
• 1 tablespoon freshly squeezed lemon juice
• Lemon slices
Directions
1. Heat olive oil in a medium saucepan. Cook and stir green onion over medium heat for
30 seconds or until soft. Add all but 2 tablespoons of the chicken broth. Bring to boiling;
reduce heat. Cook, covered, over medium-low heat for 5 minutes.
2. Stir cornstarch and remaining broth together in a small bowl until smooth. Add
cornstarch mixture to saucepan. Cook and stir until slightly thickened and bubbly; cook
and stir 2 minutes more. Remove from heat. Stir in peas and mint. Let mixture cool
slightly.
3. Transfer pea mixture to a blender container or food processor bowl. Cover and blend
or process until smooth. Transfer mixture to a bowl. Cover and chill thoroughly (at least
1 hour). To serve, stir in lemon juice and garnish with lemon slices. Makes 4 servings.

Spinach And Cheese Roll-Ups
4 servings.
Ingredients
• 1 teaspoon olive oil
• 1/3 cup chopped onion
• 1 clove garlic, minced
• 1 14-1/2-oz. can tomatoes, cut up
• 2 tablespoons tomato paste
• 1-1/2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil, crushed
• 1/4 teaspoon sugar
• Dash salt
• Dash black pepper
• 8 dried lasagna noodles
• 1 10-oz. package frozen chopped spinach, thawed
• 3/4 cup fat-free or reduced-fat ricotta cheese
• 2 ounces shredded part-skim mozzarella cheese (1/2 cup)
• 2 tablespoons finely shredded Parmesan cheese
• 2 teaspoon snipped fresh basil or 1/2 teaspoon dried basil or Italian seasoning,
crushed
• 1 slightly beaten egg white
Directions
For sauce, heat oil in a medium saucepan. Cook onion and garlic in hot oil until onion is
tender, stirring occasionally. Carefully stir in undrained tomatoes, tomato paste, basil,
sugar, salt, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, about 5
minutes or until sauce is desired consistency, stirring occasionally.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water;
drain well.
For filling, drain thawed spinach well, pressing out excess liquid. In a medium bowl stir
together ricotta cheese, mozzarella cheese, Parmesan cheese, and basil. Add spinach and
egg white, stirring to combine.
Preheat oven to 350 degree F. To assemble, evenly spread about 1/4 cup filling on each
noodle. Roll up from one end. Place two rolls, seam side down, into each of four
individual casseroles. Top each serving with sauce. Bake casseroles, covered, for 25
minutes or until heated through. Makes 4 servings.

Ginger-Lime Chicken Salad
4 servings
Prep: 10 minutes
Chill: 30 minutes
Ingredients
• 1/4 cup fat-free or low-fat plain yogurt
• 2 tablespoons lime juice
• 2 teaspoons grated fresh ginger
• 2 cups chopped, cooked chicken breast or turkey
• 1 cup snow pea pods, long-bias cut
• 2 stalks celery, thinly sliced (about 1 cup)
• 1 tablespoon very thinly sliced red onion
Directions
1. Combine yogurt, lime juice, and ginger in a medium bowl. Add chicken, stirring to
coat. Cover and chill for at least 30 minutes. Toss pea pods, celery, and onion together.
Arrange vegetable mixture in four salad bowls. Top with chicken mixture. Makes 4
servings.

Ginger Beef Stir-Fry
4 servings
Start to Finish: 30 minutes
Ingredients
• 8 ounces beef top round steak
• 1/2 cup beef broth
• 3 tablespoons reduced-sodium soy sauce
• 2-1/2 teaspoons cornstarch
• 1 teaspoon sugar
• 1/2 teaspoon grated fresh ginger
• Nonstick cooking spray
• 12 ounces asparagus spears, trimmed and cut into 1-inch-long pieces (2 cups)
• 1-1/2 cups sliced fresh mushrooms
• 1 cup small broccoli flowerets
• 4 green onions, bias-sliced into 1-inch lengths (1/2 cup)
• 1 tablespoon cooking oil
• 2 cups hot cooked rice
Directions
1. Trim fat from beef. Partially freeze beef; thinly slice across the grain into bite-size
strips. Set aside. For the sauce, in a small bowl stir together the beef broth, soy sauce,
cornstarch, sugar, and ginger; set aside.

2. Lightly coat a cold wok or large skillet with cooking spray. Preheat over medium-high
heat. Add asparagus, mushrooms, broccoli, and green onions. Stir-fry for 3 to 4 minutes
or until vegetables are crisp-tender. Remove from wok or skillet.
3. Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until
desired doneness. Push the beef from center of wok or skillet. Stir sauce; add to the wok
or skillet. Cook and stir until thickened and bubbly.
4. Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce;
heat through. Serve immediately with hot cooked rice. Makes 4 servings.

Roasted Vegetable Lasagna
Makes 10 servings
Prep: 1 hour
Start to Finish: 3 hours 15 minutes
Ingredients Olive oil cooking spray, for pans and baking dish
6 garlic cloves, unpeeled
3 pounds plum tomatoes, halved lengthwise
4-1/2 teaspoons chopped fresh rosemary
2 cans (15 oz. each) crushed tomatoes in thick puree
1 package (10 oz.) white mushrooms, sliced
1 package (8 oz.) baby Bella mushrooms, quartered
6 ounces small (1/2 inch in diameter) cremini mushrooms, quartered
1-3/4 pounds eggplant, cut lengthwise into
1/4-inch-thick slices 3/4 cup part-skim ricotta
2 large egg whites
12 (7 oz.) oven-ready (no-boil) lasagna sheets
6 ounce medium zucchini, trimmed and cut lengthwise into 1/8-inch-thick slices
1 tablespoon finely grated fresh Parmigiano-Reggiano
Directions
1. Preheat oven to 425 degree F and arrange racks in upper and lower thirds. Lightly coat
a large shallow baking pan with cooking spray.
2. Wrap garlic in foil, sealing tightly, and place in one corner of prepared pan. Arrange
tomato halves, cut sides up, in same pan; season with pepper. Roast in upper third of
oven, without turning, until garlic is softened and tomatoes are golden brown, about 30
minutes.
3. Carefully unwrap garlic, peel and transfer to a food processor fitted with a blade. Add
roasted tomatoes and 2-1/2 teaspoons rosemary; pulse until tomatoes are chopped.
Transfer to a large saucepan and stir in crushed tomatoes with puree. Simmer, stirring

occasionally, until slightly thickened and reduced to 6-3/4 cups, about 15 minutes, for
sauce. Remove from heat and keep warm, covered.
4. Meanwhile, lightly coat another large shallow baking pan with cooking spray. Arrange
mushrooms, in a single layer, in prepared pan and roast in lower third of oven, stirring
occasionally, until golden brown and tender, about 15 minutes. Transfer mushrooms in
pan to rack to cool.
5. Meanwhile, preheat broiler and arrange rack 5 to 6 inches from heat. Lightly coat a
large shallow baking pan with cooking spray. Arrange half of eggplant slices, in a single
layer, in prepared pan and season with pepper. Broil, turning once, until golden brown,
about 6 minutes. Transfer to a plate and repeat with remaining eggplant slices.
6. Stir together ricotta, egg whites, and remaining 2 teaspoons rosemary in a bowl;
season with pepper. Set aside.
7. Preheat oven to 375 degree F and arrange rack in center. Lightly coat a 13-by-9-by-2-
inch baking dish with cooking spray. Evenly spread 1-1/2 cups sauce in bottom of dish
and cover with 4 lasagna sheets, overlapping slightly if necessary. Evenly spread ricotta
over lasagna and cover with half of mushrooms. Cover with half of eggplant slices, then
spread evenly with 1-1/2 cups sauce. Continue layering with 4 lasagna sheets, 1 cup
sauce, remaining mushrooms, and eggplant. Cover with remaining 4 lasagna sheets and
top with remaining 2-3/4 cups sauce, spreading evenly. Arrange zucchini slices, in a
single layer, over top.
8. Cover with nonstick foil and bake until lasagna sheets are tender and sauce is bubbling,
about 40 minutes. Remove foil and sprinkle with Parmigiano-Reggiano; season with
pepper. Bake, uncovered, until zucchini is golden and tender, about 15 minutes. Remove
from oven; let stand 20 minutes before cutting and serving. Makes 10 servings.
Nutrition facts per serving:
calories: 200
total fat: 3.5g
saturated fat: 1g
cholesterol: 6mg
sodium: 189mg
carbohydrate: 36g
fiber: 5g
protein: 10g

Indian-Spiced Chicken and Potato Salad
Source: Ladies' Home Journal
Prep: 35 minutes
Start to Finish: 7 hours
Ingredients :
1-1/4 cups low-fat yogurt
1/4 cup plus 2 tablespoons fresh lime juice, plus wedges
2 tablespoons finely grated peeled fresh ginger
1 tablespoon curry powder
1-1/4 teaspoons ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
2-3/4 pounds chicken thighs with skin
2 pounds small new potatoes
3 teaspoons mustard seeds
1/2 cup fresh cilantro leaves
1/8 cup sliced red onion
Directions :
1. Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon cumin, the
cayenne, and turmeric together in a bowl; salt and pepper to taste for marinade
2. Rinse and pat chicken dry. Place in a large resoluble plastic bag and pour marinade
over chicken. Seal bag, then turn until chicken is evenly coated. Place bag in a bowl,
to catch any leaks, and marinate, chilled, for at least 6 hours or overnight
3. Preheat grill. Place potatoes in a 5-quart pot. Cover with salted cold water by 2
inches and simmer until fork tender, about 15 minutes depending on size of potatoes.
Drain in a colander and rinse with cold water until cool enough to handle but still
warm.
4. Whisk remaining 1/4 cup yogurt, 2 tablespoons juice, and 1/2 teaspoon cumin
together in a large bowl; salt and pepper to taste. Heat a small skillet over moderate

heat until hot and toast mustard seeds, shaking skillet, until fragrant, about 30
seconds. Immediately whisk seeds into yogurt mixture. Halve potatoes and add to
bowl, gently tossing to combine. Transfer potato salad to a serving bowl and top with
cilantro and onion.
5. Remove chicken from marinade and discard marinade. Grill, covered, on a lightly
oiled rack over moderate heat, turning and adjusting heat to avoid burning chicken,
20 minutes. Uncover and continue to grill until chicken is cooked through, about 10
more minutes.
6. Serve chicken with potatoes and lime wedges on the side. Makes 4 servings.
Nutrition facts per serving:
calories: 720
total fat: 33.5g
saturated fat: 9.5g
cholesterol: 194mg
sodium: 362mg
carbohydrate: 43g
fiber: 5g
protein: 59g

- 1 -
Paneer Kalia Ingredients:
Cottage cheese or Panir-250gms
Potatoes- 4 pcs.
Onion-2 medium size(1 finely sliced and the other paste)
Turmeric powder- 1/2 tbls. Ginger paste- 1 tbls, Oil-4 tbls, Dahi-4 tbls,Bay leaves-Garam masala paste-1tsp,
Water- 2 cups, Salt to taste. Sugar-1/2 tsp.
Steps: Cut the Paneer into small 1 inch squares. Fry lightly and keep aside. Add bay leaves to the oil in the
pan and after stirring add sliced onion and fry till the onion is brown. Add all the masala pastes except garam
masala and fry till the masala is cooked. Add the dahi blended with a little water. Stir. Add 1 and half cup
water, salt and sugar to taste. Stir and bring to boil. Add potatoes. Cover and simmer till the potatoes are
done. Then add the paneer pieces. Stir. Add the garam masala paste. Simmer for 5 mins. and remove from
fire.
Bandhakopi Ingredients:
Cabbage- 500gms, sliced, Potatoes- 2, cut in small cubes
Oil- 1/2 tablespoon, Turmeric paste- 1 tablespoon
Chilli paste- 1 teaspoon, Cummin paste- 1 and one fourth tablespoon
Coriander paste- 1 tablespoon, Ginger paste- 1 teaspoon
Ghee- 1 tablespoon, Bay leaves- 2, Garam masala- to taste
Salt- to taste, Sugar- to taste
Steps: Fry the cubed potatoes in hot oil until light brown.Remove from oil and keep it aside.To the hot oil in
the pan add the sliced cabbage and sprinkle salt.Stir and cover the pan.Cook for 5 min.Remove cover and to
the water given out by the cabbage add the masala pastes.Stir and fry until masalas are well blended with the
cabbage.Add 1/4 cup of water to cook the potatoes.Add a sliced tomato and fry.Add salt and sugar to
taste.Simmer over medium until the potatoes are cooked and there is almost no gravy left.In a frying pan heat
a tablespoon of ghee
Add the bay leaves and garam masala.Stir and pour it on the cooked BandhaKopi.
Labra Ingredients:
Vegetables- Kumro(Pumpkin), Alu(Potato),Misti Alu (Sweet Potato)
Begun (Brinjal), Radish, Jhinge (sponge gourd) chopped into pieces.
Panch Phoron(black mustard seed, onion seed, aniseed, fenugreek and cumin seeds)- Half teaspoon.Salt and
sugar to taste.Oil- 2 tablespoon
Fried and finely grounded cumin seeds.
Steps: Heat the oil in a pan and fry the panch -phoron in low flame.Add the vegetables and fry.Add salt and
sugar and keep frying in medium heat till the vegetables are cooked.Add water if necessary.Cover and let it
simmer.Sprinkle cumin powder and remove from heat.
Alurdum
Ingredients:
500 gms small sized potatoes, 1/2 tbl spoon mustard, 2 twigs kurry leaves, 50 gms
tamarind , 4-5 green chillies, salt according to taste, 1 tbl spoon ginger paste, 1 tbl spoon sugar, 3-4 tbl spoon
refined oil, Boil potatoes and peel them.

- 2 -
Steps: Soak tamarind in a cup of water for 10 mins.and strain the juice.
Heat oil in pan and fry ginger, mustard, kurry leaves till brown.
Then add the boiled potatoes & fry for a minute or two.
Then add chillies, sugar & salt & add tamarind juice.
Stir & serve hot with luchi.
Lau Sukto Ingredients:
Lau - 500 gms, Mustard paste-100 gms, Ginger paste 1 tbls, Sugar - 1 tbls, Panch Phoron (fried and
grinded)-1/2 tbls, Mustard seeds - 1/2 tbls, Mustard oil - 4 tbls, Polta leaves or bitter gourd - 2, Bori (kolai
dal)- 6
Steps: Chop 500gms of Lau into small pieces. Heat the oil in the fry pan and add panch phoron. Add
chopped lau and fry for sometime. Add salt and turmeric, close lid of the pan and cook. Add polta leaves or
bitter gourd and bori when the lau is almost cooked and cook for sometime. Season it with panch phoron
powder and serve hot with rice.
Chachori Ingredients:
Large fish head (Ruhi/Hilsa)-1,Pui Saag - 3 twigs
Pumpkin(ripe) - 250 gms, Brinjal - 2, Jhinge - 2
Potatoes - 2
Mustard paste(Hilsa)- 2 tbls, Red chilli powder - 1/2 tbls, Chopped green chillies - 2 , Ginger paste(Ruhi) - 1
tbls , Mustard oil - 4 tbls
Sugar - 1 tbls,Panch Phoron - 1/4 tbls
Steps: Fry the fish head and break it into pieces. Peel jhinge, potato, pumpkin and chop them into pieces.
Chop brinjal and pui saag into pieces. Heat the oil in the pan, add panch phoron, all the vegetables and fry in
low heat. Add salt and turmeric and fry.
When the vegetables are almost cooked add fish head, ginger paste/mustard paste and chilli powder. Add
sugar according to taste. Close the lid of the pan, cook for sometime.
Season it with green chillies and serve hot.
Kochu Sager Ghanto (Colocassia stems) Ingredients:
8 purple coloured arvi/colocassia stems., 1 tablespoon channa/chola soaked in water overnight., half grated
coconut., half tablespoon turmeric., 1 teaspoon chilli paste., 2 tablespoons oil.
1 and half tablespoon coriander paste., 2 bay leaves., 1/8 teaspoon whole cumin seeds., 1 tablespoon ghee.,
salt and sugar to taste.
Steps: Peel the arvi stems and cut in inch pieces. Boil the stems in water till they are soft. Drain well and
mash stems and add all the masala pastes and mix well. Heat oil in Karai. Add the whole chola and fry for a
couple of minutes. Add the mashed stems and mix well. Add a quater cup water, salt to taste and cook over
medium hot fire, stirring all the time. When you smell the masala frying add the grated coconut. Stir and mix
well. Heat ghee and fry the cumin seeds. Pour it over the Ghonto. Stir and remove from fire.
Chachori Ingredients:
Large fish head (Ruhi/Hilsa)-1,Pui Saag - 3 twigs
Pumpkin(ripe) - 250 gms, Brinjal - 2, Jhinge - 2

- 3 -
Potatoes - 2
Mustard paste(Hilsa)- 2 tbls, Red chilli powder - 1/2 tbls, Chopped green chillies - 2 , Ginger paste(Ruhi) - 1
tbls , Mustard oil - 4 tbls
Sugar - 1 tbls,Panch Phoron - 1/4 tbls
Steps: Fry the fish head and break it into pieces. Peel jhinge, potato, pumpkin and chop them into pieces.
Chop brinjal and pui saag into pieces. Heat the oil in the pan, add panch phoron, all the vegetables and fry in
low heat. Add salt and turmeric and fry.
When the vegetables are almost cooked add fish head, ginger paste/mustard paste and chilli powder. Add
sugar according to taste. Close the lid of the pan, cook for sometime.
Season it with green chillies and serve hot.
Kochu Sager Ghanto (Colocassia stems) Ingredients:
8 purple coloured arvi/colocassia stems., 1 tablespoon channa/chola soaked in water overnight., half grated
coconut., half tablespoon turmeric., 1 teaspoon chilli paste., 2 tablespoons oil.
1 and half tablespoon coriander paste., 2 bay leaves., 1/8 teaspoon whole cumin seeds., 1 tablespoon ghee.,
salt and sugar to taste.
Steps: Peel the arvi stems and cut in inch pieces. Boil the stems in water till they are soft. Drain well and
mash stems and add all the masala pastes and mix well. Heat oil in Karai. Add the whole chola and fry for a
couple of minutes. Add the mashed stems and mix well. Add a quater cup water, salt to taste and cook over
medium hot fire, stirring all the time. When you smell the masala frying add the grated coconut. Stir and mix
well. Heat ghee and fry the cumin seeds. Pour it over the Ghonto. Stir and remove from fire.
Bottle gourd yogurt curry Ingredients:
Bottle gourd - 500gm, Plain yogurt - 100gm, Onion seed - a pinch of
Salt and sugar according to taste, Mustard oil - 2 tbs, Green chili - 2
Steps: Boil mustard oil in a wok. Add Onion seed. Add Bottle gourd diced into small pieces along with a
pinch of salt. Add water after cooking for some time. Batter the yogurt with chopped chilies and sugar. Add
the batter in the wok and boil for two minutes. Serve hot.
Palak Sahi Paneer Ingredients:
Spinach/Palak - 2 bundle, Paneer/Cottage cheese - 100 gms.
Garlic paste - 1 tsp, Wheat flour - 2 ½ tbs.
Tomato purée - ½ cup., Onion paste - 2 tbs, Oil - 4 tbs.
Salt according to taste.
Steps: Boil 2 bundle of spinach and smash to paste. Mix grated paneer with salt and garlic paste. Keep aside.
Add salt and 2 tablespoon of wheat flour to the spinach paste and mix well. Now make small balls with the
mixture. Fill the balls with grated paneer and shape like chops. Heat oil in a wok. Fry the paneer chops. Keep
aside. Add onion paste, purée and salt to the remaining oil. Mix 1 tablespoon of wheat flour in a cup of water
and add it to the wok when the oil gets separated from the gravy. As the preparation starts boiling remove
from fire. Divide the chops into halves and place on a serving dish. Spread the gravy over the chops and
serve.

- 4 -
Butter Paneer Ingredients:
Paneer/Cottage cheese - 250 gms, Curd - ½ cup, Peas - ½ cup.
Onion paste - 2 tbs, Garlic paste - 2 tsps, Tomato - 1, Jaffran/Saffron - 2 tsps. Cashew paste - 1 tsp., Chili
paste - 1 tsp.
White oil - 2 tbs, Sugar - ½ tsp., Corn flour - ½ tsp, Nutmeg/Jaitphal powder - ½ tsp, Salt according to taste.
Steps: Fry diced paneer in oil and soak in water. Stir fry the onion and garlic paste in oil. Add chili paste and
½ cup of peas. Mix well curd, cashew paste and jaffran. Add the mixture.
Dilute ½ tea spoon of corn flour in water and pour into the preparation. Add ½ tea spoon of nutmeg powder
and sugar. Add paneer to the gravy. Spread butter before removing from fire.
Tomato Farci Ingredients:
Large tomatoes-8-10. Filling can be prepared: mutton mince or fish or paneer.
Steps: Cut a slice across the stem ends of the tomatoes and keep aside. Remove all pulp and seeds from
inside of tomatoes.
Stuff the tomatoes cups with the prepared minces, fill right to the brim. Cover with the cut tomato slices kept
aside for this purpose. Place in lightly oiled oven-proof dish. Cover with lid or foil and bake in a preheated
325°F oven for 5 mins. or until the tomatoes are cooked.
Or place 2-3 farcis in a frying pan and fry in oil over gentle flame until tomatoes are cooked. Drain off the oil
and serve. Can be accompanied with fried potatoes and salad.
Parwals stuffed with Cottage cheese Ingredients:
Large Parwals/potol-8-10, Paneer-250-300gms, Onions chopped-4, Turmeric paste-1and 1/4tbs, Chilli
powder-1 and 1/2 tsp.,Ginger chopped fine -1"
Ginger grounded-1tbls., Whole garam masala, Curd-6 tbls., Salt and sugar to taste, Oil - 3tbls, Water-1 and
1/2 cup
Steps: Heat 1 tbls. oil and fry 2 chopped onions till just turning brown. Add quarter tsp. turmeric paste, half-
tsp chilli paste and the finely chopped ginger. Stir-fry the masalas until cooked.
Add the chhanna or paneer and add salt and sugar according to taste. Mix and cook for 5 mins. and then
remove from fire. Keep aside.
Stuff each parwal with some of the prepared paneer. Replace the cut end of the parwal after filling either
with a toothpick or with a little thick paste made of flour and water.
Heat the remaining 2tbls of oil in a shallow pan. Add the bay leaves and garam masala. When spluttering
stops add the remaining turmeric and chilli pastes and the ground ginger pastes. Stir-fry for 5 mins.
Blend together the 6 tbls. Dahi and 1 and half cups of water. Add to the masalas along with salt and sugar to
taste. Stir well and gently simmer for 5 min.
Now add the prepared stuffed parwals in one layer to the pan. Spoon gravy over the parwals and continue to
simmer gently until the parwals are cooked. Remove from fire and serve it with rice or luchi.
Rui macher Ganga - Jomuna (fish curry)
This delicious dish is mainly for special occasions. It is a combination of two favorite ways of cooking fish
in Bengal - the literally sharp-as-mustard jhal and the more homely awmbol (a sweet-sour gravy of
tamarind). Each piece of fish tastes tangy on one side and spicy on the other, and the union of the rich brown
and dotted golden gravies gives the dish its poetic name. In some families, this recipe goes by the name of
Horo-Gouri,for the contrary colors of the gravies allude to another celestial pairing, of the golden goddess
and the dark god.

- 5 -
Prep: 20 minutes Cook: 20 minutes
Ingredients :
· 750gm rohu pieces or a small whole fish Salt and haldi (turmeric) to taste
· Imli (tamarind)- Dried,2-inch lump
or
Sour imli paste- ½ cup
· Mustard seeds- 2tbsp, soaked overnight; ground to a paste
· Sharp mustard oil- ½ cup.
· Green chillies- 2, chopped.
· Sugar- ltsp.
· Green chillies- 2, chopped.
Preparation :
1. Rub the fish lightly with salt and haldi; Keep to one side.
2. If dried imli is used, soak in ½ cup water to loosen it first. Meanwhile, preheat oven to 180°C (350°F).
3. Mix mustard paste with ¼ tsp haldi, ½ tsp salt, 1 cup mustard oil and the Green chillies. Set aside.
4. If imli is soaked, rub to remove seeds, husk, and fibres.Strain. Add 1 tsp haldi, ½ tsp salt, sugar, 1 cup
mustard oil and the green chilies. Set aside.
5. Lay the fish pieces in a shallow glass or ceramic dish. Carefully add the imli paste on one side and the
mustard paste on the other. Gently shake the bowl so that both thick pastes come together along the center
line but do not combine. Tent with foil and bake for 20-25 minutes (depending on size of pieces; a whole fish
may need 30 minutes).
6. Serve with plain rice, but present the dish as it is to make an impression.
EACH SERVING : Makes 4 servings. About 520 Calories, 34gm protein, 9.3gm carbohydrate, 5gm total
fat (0.75gm saturated), 123gm fibre, 97mgcholesterol, 0 sodium.
Maach-patoler dorma (fish-stuffed fried parwal)
An amalgamation of earlier culinary traditions, the dolma originally hailed from West Asia. While the rare
Bengali home kitchen still turns out the cabbage-leaf parcel every other year, this parwal shell is far more
popular, whether as a snack or in a spicier gravy than would suit an Arab or Greek table. The fish stuffing is
Bengal's very own though Chhaanaa
(cottage cheese), keema (mutton mince) and dal variants are also common.
Prep: 25 minutes
Cook: About 10-12 minutes.
Ingredients :
· Rohu fish- 150gm.
· Salt to taste
· Haldi (turmeric)- ¼ tsp.
· Oil- 2tabespoon.
· Tejpatta (bay leaf)- 1, small
· Onion- 1 small, chopped.

- 6 -
· Ginger paste- 2tsp.
· Green chilli- 1, chopped (optional).
· Bengali garam masala (clove, cinnamon and cardamom) powder- ½ tsp.
· Parwal(wax gourds)- 8-10 large & mature, scraped to leave stripes of skin, stem ends trimmed and cores
removed.
Preparation :
1. Rub fish with salt and haldi. Steam for about 5-7 minutes until cooked. Set aside to cool while you prepare
parwals.
2. De-bone the fish and discard the skin. Mash the flesh.
3. Heat 2tsp oil, add tejpatta and deep-fry onions, ginger paste and green chillies till onions turn translucent,
about 2-3 minutes. Add to fish and mash all together with garam masala to make stuffing.
4. Fill the parwals with the fish stuffing, popping back the stem ends to seal if liked. Saute in hot oil till it
turns golden. Serve hot as a snack or to accompany rice and dal for a "simple" but elegant lunch.
VEGETARIAN VARIATION : Chhaanaar Dorma - Use 250gm fresh paneer instead of fish: When making
the filling, add 1 tablespoon raisins along with the tejpatta. When the onions are translucent, add the paneer
and continue to cook on low heat. Stir constantly for 5 mins. or till the mixture turns soft but uniformly firm.
Proceed to stuff and fry as it is done for
Machher Dolma.
EDITOR'S NOTE: If you would like to serve the dormas for dinner with rotis, a simple shortcut would be to
heat up a packet of tomato-based masala gravy (such as Aashirvaad Multi-purpose Cooking Paste) with y,
teaspoon sugar, add the dolmas and simmer till just starting to soften, about 5 minutes.
EACH SERVING : Makes 4 servings. (About 120 Calories, 7gm protein, 2.3gm carbohydrate, 9gm total fat
(lgm saturated), 0.4 gm fibre, 24.7mg cholesterol, 19.5mg sodium).
Deemer devil (egg chop)
Though the dish seems to have some scary connection, it goes without mention, that it is not so. A dish of
colonial heritage, it is a really spicy culinary delight. This is sometimes said to be a nearer cousin to mince-
encased Scotch eggs.
Prep: 30 minutes, not including the time for boiling eggs or potatoes
Cook: 20 minutes
Ingredients :
· Oil- 3tablespoon.
· Onions- 2 ,small (about 150gm), finely chopped.
· Ginger paste- ½ tablespoon.
· Garlic- 2 cloves, finely chopped.
· Keema- 250gm, fine-minced.
· Green chillies- 2, finely chopped Y>tsp haldi (turmeric).
· Tomatoes- 2 small, chopped
· Garam masala powder- ½ tsp.
· Potatoes- 10 large floury (at least 1kg), boiled, peeled and mashed.
· Salt to taste.

- 7 -
· Eggs- 4, hardboiled and halved, plus 1 egg, lightly beaten.
· Flour- 1tbsp.
· Breadcrumbs- 1 cup, toasted (you may not need all of this).
Preparation :
1. Heat 1tbsp oil and deep-fry the onions for about 2-3 minutes till they turn translucent. Put in garlic and
ginger paste. Blend in keema, chillies and haldi; continue to deep-fry for about 5 minutes, stirring to break up
lumps, until keema starts to turn brown-coloured. Add tomatoes and continue to cook for another 5 minutes,
or till still moist but
quite sticky.
2. Rub potatoes with salt.
3. Cut the eggs in half. Taking each halved egg, mould keema mixture against it to fill in the "missing half".
Enclose in a layer of mashed potato to add about ½ inch thickness throughout. Keep to one side.
4. When ready to serve, mix flour into the beaten egg.Heat the remaining oil; pour out breadcrumbs onto a
large flat plate. Quickly roll each devil in the mixture and then in crumbs to coat, and fry 2-3 at a time till it
turns golden brown. Turn over as needed. Remove with slotted spoon and drain on kitchen paper.
5. Serve hot with ketchup.
NOTE: If your potatoes aren't floury enough to hold their shape firmly, add 1tbsp soya flour or arrowroot to
firm them up, but not too much in case they disintegrate during frying.
EACH SERVING:- Makes: 4 servings. (About 571 Calories, 33.2gm protein, 65.5gm carbohydrate, 18gm
total fat (3gm saturated), 8.6gm fibre, 280mg cholesterol, 370mg sodium).
Daab chingri (prawns in coconut)
A wedding of spicy chillies and mustard, gentled by the sweetness of coconut milk in this simple dish of
prawns cooked
inside a tender green coconut.
Prep: 10 minutes
Bake: 20 minutes
Ingredients :
· Prawns- 750gm, small, peeled (but with tails left on)
· Onions- 2, sliced.
· Salt- ltsp
· Haldi (turmeric)- ½ tsp.
· Green chillies- 3-4, slit.
· Coconut milk- 1 cup.
· Mustard seeds- l tablespoon, soaked overnight and ground to a paste.
· Mustard oil- 2tbsp, sharp.
· Green coconut- 1 tender, top lopped off and water drained.
· Dough- A small ball to support coconut while cooking.
Preparation :
1. Except for oil and green coconut, mix all ingredients and stuff into the coconut. Drizzle in oil. If top has
been chopped off in one piece, you can put it back as a "lid".

- 8 -
2. Set coconut on turntable of microwave oven, supported by dough ring. Cook on Medium (70-80 percent
power) for 20 minutes. Let it stand for 5 minutes.
3. Carefully remove the coconut from the dough base and place it on a large serving platter - let it tilt and fall
open.
Serve with rice.
NOTE: For an intense flavour without any hint of bitterness, soak yellow mustard seeds overnight and grind
to a paste in the morning. For a stronger flavour, use black or brown seeds (Use large - sarson, not rai), but
add salt while you crush it to reduce bitterness.
VEGETARIAN VARIATION : Lau/Jhingey/Chichingey Bhapa – Put away the daab (tender coconut) and
coconut milk as these watery vegetables will ooze moisture. Instead, using lauki or tori or parwal
respectively, cut into matchsticks, simply cook the vegetables with the other components in a covered
shallow container on low heat - the moisture from the vegetables supplies its own steam. Add a garnish of
shredded coconut to serve.
EACH SERVING : Makes: 4 servings. (About 508 Calories, 40.3gm protein, 13.4gm carbohydrate, 32.8gm
total fat (21.l5gm saturated), 4.4gm fibre, 283.75mg cholesterol, 875mg sodium).
Kwasha mangsho (meat masala)
This dish of tender mutton sauted with masala and onions is an eternal favourite for Sunday dinner.
Prep: 20 minutes.
Cook: 40 minutes
Ingredients :
· Tender boneless mutton- 500gm, cubed small.
· Yoghurt- 1 cup, plain.
· Salt to taste
· Oil- 2 tablespoon.
· Onions- 2 medium (about 175-200gm), finely sliced.
· Dalchini (cinnamon)- 1 3-inch stick.
· Laung(cloves)- 3 to 4.
· Elaichi (cardamoms)- 5 to 6.
· Red chillies- 2, dried.
· Onions- 2-3 medium-large (about 250gm) onions, ground to paste.
· Ginger-garlic paste- 2 tablespoon.
· Green chillies- 2-3, chopped.
· Haldi (turmeric)- lteaspoon.
· Dhania patta- ¼ cup, chopped.
IPreparation :
1. Knead mutton with yoghurt and salt; set aside for half an hour.
2. Heat oil on medium heat in a non-stick kadhai. Fry onions for about 7-10 minutes, till they turn crisp.
Remove with slotted spoon and set aside to drain.
3. Add mutton pieces to the same oil and turn it brown on high heat for about 5 minutes. Remove with
slotted spoon; keep to one side.

- 9 -
4. Add whole spices to the same oil. Add crushed onions and ginger-garlic paste, when they begin to sputter
and sizzle, cook and stir simultaneously, till onion paste just starts to brown, about 10 minutes. Stir in
chopped green chillies and haldi; deep-fry for 2-3 minutes.
5. Put in mutton pieces and turn to blend well in masala. Continue to stir-fry on high heat for 5-10 minutes.
Lower heat to MEDIUM-HIGH and sprinkle water to prevent sticking. Continue to saute, until meat is done
and gravy has dried to a thick coating on the mutton pieces - this should take about 20 minutes. Remember to
sprinkle a tablespoon of water simultaneously if it shows a tendency to stick. Stir in the fried onions and
season to taste.
6. Garnish with dhania, and serve hot.
NOTE: Eat this with hot bulbous luchi - maida (refined flour) puri, made without salt.
EACH SERVING:- Makes 4 servings (About 351 Calories. 38.5gm protein, 22.2gm carbohydrate, 11.5gm
total fat (2.1gm saturated), 1.9gm fibre, 98mg cholesterol, 150mg sodium).
MASALA MUTTON
Ingredients :
Meat of younger goats : 2 kg
(make at most 16 pcs out of 1 kg)
Onion : 2 cups (chopped)
Dry Pepper (black) : 5 pcs
Ginger bits : 1/2 cups
Cumin Powder : 4 teaspoons
Garlic : 1/2 cups (chopped)
Turmeric Powder : 4 teaspoons
Oil: 1/2 cup
Clove: 6-7 pcs
Cinnamon (Grounded) : 1 teaspoon
Green Cardamom : 1 teaspoon grounded
Kabab Sugar : 1 teaspoon (grounded)
Pepper : 1 teaspoon (Grounded)
Salt : 1/2 tablespoon
Preparation :
Wash the meat thoroughly and dry. Heat oil in the spatula. Fry Sauté onion till golden brown. Following this
pour in other spice mix in the bowl and stir for 2 minutes. Cover the content and leave it to on moderate heat.
No need to add extra water to the meat. Keep stirring every 10 minutes for the next 40 minutes. take care the
meat doesn't get stuck on the inside of the spatula. The moment oil replaced the watery part turn off the heat.
Take them down and save hot.
MURGH MUSSALLAM
Ingredients :
1 and 1/2 kg chicken
4 cloves garlic, chopped

- 10 -
1 tablespoon poppy seeds
1/2 teaspoon cardamom seeds
1/2 teaspoon cumin seeds
2 teaspoons ground cumin
1/4 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon cracked black pepper
1 teaspoon chilli power
125g ghee
3 large onions, thinly sliced
1 and 3/4 cups(430ml)plain yoghurt
Preparation :
Truss the chicken Grind garlic, poppy seeds, cardamom, cumin seeds, ground cumin, cloves, ginger,
cinnamon, pepper and chilli to a paste with a little water Rub the chicken with the paste Melt ghee in a large
saucepan, sauté onions until brown. Remove onions and set aside Add chicken to saucepan, fry on all sides
until lightly browned Return onion to the saucepan with yoghurt. Bring to boil, reduce heat to low, cover,
simmer for 45 minutes or until chicken is tender .Uncover pan, cook until liquid has evaporated.
Top
MUTTON CORRIANDER
Ingredients :
Mutton : 500 gr
Onion : 5(chopped)
Garlic cloves: 8
Ginger : 50 gr
Bay leaves: 4 pcs
Green cardamom : 2 pcs
Clove : 2 pcs
Cinnamon: 2 sticks
Coriander leaves : 100 gr
Sugar : 1 tablespoon
Cottage curd : 2 cups
Oil : 4 tablespoons
Green chilly : 4-5 pcs
Preparation :
Ground and mix garlic and ginger to a paste. heat oil well and add pounded clove cardamom, coriander to it.
Add sugar and stir well until it melts thoroughly. Add onion, fry until it turns golden brown. Add garlic paste
to the mixture and fry for about 3 mins while stirring. Now add mutton and salt. Hard boil the whole stuff in
a covered pan. Fill the mutton turns soft. Make sure the mixture is not watery. Add grated coriander leaves
and green chilli to it.Serve hot.

- 11 -
PRAWN COCONUT
Ingredients :
Large Prawn : 500 Gr
Coconut : 1 (finely grated)
Garlic Cloves: 5-6 (pasted)
Turmeric: 1/2 teaspoon
Chilli (Green): 1/2 tablespoon (grounded and pasted)
Masterd: 1/s tablespoons (grounded with water)
Tamarind : 1/2 tablespoon
Sugar : 1/2 tablespoon
oil : 5 tablespoon
Preparation :
Boil prawns (cut it in a large pices). heat oil, add and pour the paste of green chilly , mastard, garlic paste,
grated coconut and then deep fry. Pour prawn pcs with the fired mixture. Stir well on moderate heat. Add
grounded spice mix. Add salt, sugar, tamarind powder. Light fry in oil, no water please. take care to avoid
stickiness. Serve it hot and fluffy.
PRAWNS IN GARLIC AND CHILLI SAUCE
Ingredients :
1 kg uncooked king prawns
3 cloves garlic, crushed
2 teaspoons sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
2 tablespoons corn flour
5 tablespoons oil
2 tablespoons oyster sauce
2 tablespoons water
1 tablespoon ginger wine
1 tablespoon chilli sauce
1 tablespoon tomato sauce
1 large onion, chopped
1 green or red capsicum (pepper), chopped
2 spring onions, chopped
Preparation :
Peel prawns leaving tail intact ,remove back vein. Combine prawns in a bowl with garlic, sugar, soy sauce
sesame oil and 1 tablespoon of the corn flour. Mix well, stand 10 minutes. Heat 4 tablespoons of oil in a
frying pan and fry prawns for 5 minutes. Remove. Combine remaining 1 tablespoon corn flour with oyster
sauce, water, ginger wine, chilli sauce and tomato sauce. Heat remaining 1 tablespoon oil in a saucepan,
sauté onion and capsicum for 2 minutes. Add prawns and corn flour mixture, stir over heat 5 minutes or until

- 12 -
sauce has thickened. Add spring onions.
CHICKEN LOLLYPOP
Ingredients :
Chicken wing: 8 pcs.
Garlic: 10g (chopped)
Ginger: 10g (chopped)
Coriander: 7g (chopped)
Arrowroot: 10g
Flour: 10g
Egg: 1
Salt:1/2 tablespoon
Testing powder:1/4 teaspoon
Black pepper: 5g
Orange dye: 1g(edible)
Preparation :
Beat the egg well in a bowl. Add garlic, ginger, coriander, arrowroot, flour and orange dye make a fine
mixture. Add chicken to it.Pre-heat oil in a deep bottomed pan. Pour the whole thing and deep fry until the
chicken turns dark brown. Serve hot.
DAL PRAWN CHOP
Ingredients :
Shrimp: 200g
ArharDal: 200g
Onion: 3 large(finely chopped)
ginger: 2 teaspoon(chopped)
green chilli: 2 teaspoon(chopped)
salt: according to Your choice
turmeric: 1 pinch of twizers
coriander leaf: 3 tablespoons(finely chopped)
oil: for frying
Preparation :
Soak dal in water for 2-3 hours. Grind it in mixie to a fine paste. Shell the shrimps and wash them thoroughly
with hot water.Take the paste of dal, shrimps, onions, ginger, chilli, salt, turmeric and coriander leaf. Make a
good mixture of them. Heat oil in a deep bottomed frying pan. Make globes of the mixture-paste and drop
them in heated oil. Fry them until they turn red-brown.Serve them hot with sauce.
FRIED MASALA PRAWN

- 13 -
Ingredients :
Prawn: 500g
Tomato: 500g(slice)
onion: 3
Oil: 2 tablespoons
coconut: 1/2 cup(grated)
garlic cloves: 4
ginger: 1"
chilli powder(red): 1 tablespoon
turmeric: 1pinch of tweezer
pepper: 1 teaspoon
cumin(whole): 1 teaspoon
salt:acording to your choice
coriander leaf: 2 tablespoons(chopped)
water: 1/2 cup
Preparation :
Shell and wash the prawn throughly. Mix lime juice with it and leave it for 10 minutes. Put coconut,garlic,
ginger, pepper, cumin in a mixie and make a paste of them. Fry onion until brown. Add the paste of mixture
and tomato to it. Stir them together for 5-6 minutes. Pour in the prawns. Deep fry the whole thing in
moderate heat. Add salt and water to it. Add chilli powder. When the mixture dries up sprinkle the chopped
coriander leaves. Serve hot.
STEAMED HILSA
Ingredients :
6-8 pieces from a large hilsa fish
1 1/2 tbsp mustard seeds
2-3 green chilies
1/4 grated coconut
A pinch of turmeric
Mustard oil for frying
Coriander leaves for garnishing
Salt to taste.
Preparation :
Mix mustard seeds, green chilies, salt and make into a paste. Mix this paste with mustard oil, and turmeric
.Take fish slices and cover them with the above paste. Put them in a greased dish, cover and cook over
steam. This procedure can also be done in a pressure cooker. Steam this until mustard gives off a sharp
aroma. Remove and sprinkle a little chopped coriander leaves and serve with hot rice.
PABDA JHOL (BUTTER FISH CURRY)
Ingredients :
4 Butter fish (Pabda)

- 14 -
4 Table spoons of mustard oil
4 Table spoons of chopped coriander leaves
½ Tea spoon of black cumin
6 Sliced green chillies
Salt according to taste
2 Teaspoon of turmeric powder.
Preparation :
Take four Pabda fish, wash them clean. Remove the jaws of the fish. Sprinkle Salt and turmeric powder on
the fish and leave them aside for a while. Heat four tablespoons of mustard oil in the pan, heat it, add the
black cumin and turmeric powder, add some water, and add sliced green chilies. Now put the fish in the pan,
Sim the flame. Let the fish boil and soften, turn the fishes softly on the other side, do it very carefully, so that
the fishes does not break. Add salt, add coriander leaves profusely. See that the gravy do not dry up. Pour the
fishes along with the gravy on a flat dish. Sprinkle mustard oil on it. Decorate the dish with more chopped
coriander leaves and sliced green chillies
MANGSHORE GHUGNI
Ingredients:
Yellow peas: 200 gms
Boneless small mutton pieces: 250 gms
Turmeric powder: 1(1/2) table spoon
Cumin powder: 1 table spoon
Large onions, chopped: 2 nos
Cloves & garlic: 4 nos each
Ghee: 2 table spoon
Ginger paste: 2 table spoon
Salt to taste
Bay leaves: 2 nos
Red chili powder: 1 table spoon
Garam masala powder: 2 table spoon
Preparation :
a. Soak the Yellow peas overnight. Boil in sufficient water with one pinch baking soda.
b. Boil the meat pieces till tender. Keep the juice formed from boiled meat water, if any.
c. Heat ghee in a pan and fry the chopped onions till golden brown.
d. Make a smooth paste of the turmeric, cumin powder, ginger and garlic. Add to the onions and sauté for
some time.
e. Mix the boiled gram and mutton pieces and simmer for 5 minutes. Add bay leaves and chili powder. Stir
well. Now add the garam masala powder and mix well. Add the remaining ghee and simmer. Serve hot.
Lau Sukto
Ingredients:
Jhinge (ridge gourd)-1kg.Finely sliced onion- 1
Poppy seeds ground to paste-2 tbls.Turmeric paste- 1/4 ts. Chilli paste- 1/4 ts, Green chillies chopped-4, Oil-

- 15 -
3 tbls.Mustard seeds-1/4 ts, Whole red Chillies-2, Salt
Steps: Peel ridge gourd. Cut lengthwise in half and then horizontally into quarter inch semi-circles. Add salt
and set aside for a while. Heat oil in a pan and fry the mustard seeds and red chillies for 2 mins. Now add
ridge gourd and fry for 5 mins. over brisk fire. To the water that is given out by the ridge gourd, add the
masala pastes, sliced onions and green chillies. Add the poppy-seed paste, stir fry until the vegetable is quite
dry and just turning brown. It is a good accompaniment with rice.
Aam Kasondi (Mango pickle with mustard)
Ingredients:
Green mangoes-1 kg, Coarse Salt-250 gms, Ginger paste-50 gms.
Red chilli powder-25 gms, Mustard powder-150gms, Ripe tamarind (seedless)- 50gms, Mustard oil- 250gms,
Salt to taste.
Steps: Peel and remove the seeds of the mangoes and cut into equal pieces.
Mix in the coarse salt. Use ordinary sea salt and not iodised salt as iodised salt is not a preservative. Place in
a wooden or a porcelain bowl and leave in the sun for a couple of days until the mango pieces are quite soft.
Lightly squeeze and drain the excess liquid accumulated in the bowl. Now add to the mangoes all the spices,
the ripe tamarind and salt. Mix thoroughly. In a large aluminum pan heat the oil until a blue haze appears.
Add the spiced mango pieces. Stir and mix thoroughly with the oil and remove from fire. Allow to cool and
then pour into an airtight glass or earthenware jar. Will keep for 2 months.
Tomato Chutney Ingredients:
250 gms tomatoes, cut in four, 1/4 ts of ginger cut into strips, 1/4 ts red chilli powder or chopped green chill.
1 tbls raisins, soaked and cleaned in water
1/8 ts panch phoron, 1 ts mustard oil, salt and sugar to taste
Steps: Heat mustard oil in a pan. Add panch phoron to hot oil and fry till spluttering stops. Add chopped
tomatoes. Stir well. Add salt, cover and simmer 10 minutes. Remove cover. Add ginger strips, chopped chilli
and raisins. Add 2-3 tbls sugar and a cup of water. Continue simmering until tomato chutney thickens and is
cooked. Serve cold.
Aamer (Mango) Chutney
Ingredients:
4 large green mangoes, 1 tbls mustard oil, 2 dry red chillies, 1/4 ts panch phoron, 2 cups water, 1/2 cup
sugar, salts to taste, 1 tbls dry fried and powdered cumin seed, 1 tbls dry fried and powdered mustard seed.
Steps: Cut the mango into 6 pieces. Heat oil in the pan. Fry the mango slices in the hot oil until slightly
brown. Remove mango pieces and keep aside. To the same pan add the dry red chilli and panch phoron. Pour
in two cups of water, the sugar and the salt. Let this boil then add the mango slices. Simmer over medium
heat until the sugar syrup thickens to your desired consistency. Pour in a serving bowl and sprinkle the dry
grounded spices. This can be kept under refrigeration for a week.
Chicken Rezala
Ingredients:
Chicken - 1whole, Onion - 4, Garlic paste - 3 teaspoons. Ginger paste - 2 teaspoons, Garam masala, Bay leaf
- 2, Peppercorn - 10.
Keora water - ½ cup, Sour curd - 200 gms, Red chili - 8, White oil - 4 tablespoons, Ghee - 2 teaspoons,

- 16 -
Wheat flour - 1 tablespoon.
Salt according to taste.
Steps: Cut chicken into pieces. Add bay leaf, black peeper and garam masala to heated oil. Stir fry chicken
pieces with the spices. When the water in chicken gets halfway dry add onion and garlic. Cook well. In the
dried up chicken add a mixture of curd and flour. Add keora water. Steam the preparation with 2 cups of
water in a
pressure cooker for 10 minutes. Heat ghee in a serving spoon with red chili and add to the chicken. Serve.
Chicken Reshmi Butter Masala Ingredients:
Boneless Chicken-250gms, Curd-4tbls, Coconut milk- half cup, Eggs-2, Oil-100gms, Sha morich-2tbls
Cumin powder-2tsp, Cardamom powder-2tsp, Chopped Onions -200gms, Ginger paste-50gms,
Garlic paste-50gms, Coriander-1 bunch, Chopped green chilli-4
cream-half cup, tomato puree-1 cup, Rose water-2 drops, Sweet itter (antor)-2 drops, Salt-according to taste,
Butter-50gms.
Steps: Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add
to it curd, Coconut milk,
Eggs, Ginger, Garlic, Salt, Sha morich, Cumin powder, Cardamom powder Sweet itter (antor)and Rose water
and keep it aside for sometime.
Grill the chicken pieces and cook it over low heat. After the pieces gets tender keep it in another container.
Boil the chopped onions. Heat oil in a pan add ginger and garlic paste and the boiled onion. Pour water and
make a thick gravy. Keep the gravy aside in a dish. In a pan add butter and then the roasted chicken pieces.
Stir well Pour the gravy over the cooked chicken. Stir well. Add tomato puree, Sweet itter (antor) and rose
water and store well. Add salt according to taste. Stir and remove from fire. Garnish with cream and serve
hot.
Murgi Korma (Chicken in Yogurt) Ingredients:
Chicken- 750 gms.(cut in large pieces), Turmeric paste - 1 tbls, Chilli paste- 2 tsp, Ginger paste-1tbls, Garlic
paste-1 tsp, Onions- 2 sliced fine, Onions- 2 ground to paste, Salt and sugar to taste, Yogurt (doi)-6 tbls, Oil-
4-5 tbls, Bay leaves-4, Garam masala
Steps: Heat the oil in the pan. Add sliced onions and fry till brown but still soft.
Add the pieces of chicken and stir fry until lightly brown. Add all the masala pastes including onions, salt
and sugar to taste and stir fry several mins. sprinkling with water if necessary. Blend yogurt in 2 cups of
water and add to the chicken.
Stir. Reduce heat, cover and simmer gently until chicken is soft and cooked.
In a separate pan, heat 1 tbls. of oil. Stir-fry the bay leaves and garam masala until spluttering stops. Pour
over Murgi Korma. Stir and remove from fire.
Chingri (prawns) Malai Curry Ingredients:
Prawns/Lobsters-500gms, Coconut-1, Onion paste-2 tsp, Bay leaves-2-3, Kismis/raisins-25 gms, Curd-
100gms, Ginger paste-1 tsp, Salt-according to taste
Oil and ghee accordingly
Steps: Clean the prawns or lobsters, peel the shell and take out the black vein on the rear side of the prawns
or lobsters. Boil the prawns in a little water, coconut paste and a little water and keep aside. In a pan heat oil
and ghee, add onion paste, bay leaves, ginger and curd and stir well. Add the prawns. Cook for sometime add
salt, coconut milk and when it gets thickened. Serve hot.

- 17 -
Aurhor Dal (Toor Dal) with vegetables. Ingredients:
Aurhor dal- 250 gms.Vegetables such as cauliflower, radish, flat beans, drum sticks, marrow, parwal,
potatoes cut in 1 inch cubes or length wise- 2 cups.A small bunch of coriander leaves.6-8 cups of water,
Turmeric paste- 1 tsp, Chilli paste-1/4 tsp.Cummin paste-2 tbls, Coriander paste-1 tbls, Ginger paste-1
tbls.Slit chillies- 6-8, Sugar-1/2 tbls,Ghee-1 tbls,Panch Phoron-1/2 tsp. Salt to taste
Steps: Wash dal and add to the boiling water in the pan. When dal comes to boil add vegetables such as
potatoes and radish, which take longer to cook. Add turmeric and chilli paste. Mix well and simmer over
medium heat. Add vegetables to dal according to their cooking time. Finally add the coriander, cumin and
ginger pastes, slit green chillies, salt and sugar. Mix thoroughly and simmer another 10 mins. or till dal and
vegetables are cooked. In a pan heat ghee and add panch phoron. When this stops spluttering, pour into dal.
Stir, bring to boil and remove from fire.
Dal Makhani Ingredients:
Rajma-50 gms, Black urad dal-20gms, Chana dal- 30gms, Chopped onion-100gms, Chopped garlic-10gms,
Tomato puree-100gms
Red chilli powder-1/2tsp -Turmeric powder-1/2tsp
Methi powder-1/2tsp, Butter-100gms Oil
Steps: Soak 50gms of rajma overnight. Heat oil in a pan. Add to it 100gms. of chopped onion and 10gms of
chopped garlic. Saute for a while. Pour in 100 gms of tomato puree and cook for sometime. Add the rajma,
20gms of black urad dal, 30 gms of chana dal, 1/2 a teaspoon each of red chilli powder and turmeric powder.
Mix in well. Add 2 cups of water and allow mixture to simmer over slow fire for an hour. While it is
cooking, take 100gms of butter and add it gradually to the mixture in dollops, stirring all the time, until the
entire amount is absorbed by the dal. Add salt to taste. When done, sprinkle half a teaspoon of methi powder
on top and remove from pan. Serve hot.

EATING IN: All that Thai -DAWN - The Review; May 01, 2008 file:///D:/Documents%20and%20Settings/Syed%20Feroz%20Bakht/Des...
1 of 5 5/14/2008 2:18 PM
May 01, 2008
EATING IN: All that Thai
Shireen Anwer gives us some tempting Thai
recipes that are sure to delight
Spicy Thai soup
Ingredients:
6 cups stock
2 tbsp flour
1 tbsp butter
1 tsp each of salt, white pepper and Chinese salt
2 tbsp coriander leaves
2 tbsp lemon juice
2 tbsp coconut milk powder
1 tbsp chilli oil
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2 of 5 5/14/2008 2:18 PM
3–4 mushrooms, sliced
1 kashmiri chilli, soaked and ground
½ cup tomato cubes, seeded and cut into square
pieces
Method:
Heat butter in a deep pan and saute the flour. Add the ground chilli and fry, then add
the stock with all the seasonings and lemon juice. Dissolve the coconut milk powder
in some of the stock and add. Let it simmer until thick. Lastly, add in chilli oil, tomato
cubes, mushroom slices and coriander stalks. Serves four.
Dry chicken chilli
Ingredients:
4 boneless chicken breasts, cut into slices, marinated with ½ tsp each of salt, white
pepper, Chinese salt
¼ cup oil
1 tbsp crushed garlic
1 tsp levelled crushed red pepper
4 small fried chillies, sliced
1 tbsp ginger, sliced
Mushrooms sliced
1 tbsp Soya sauce
1 tbsp vinegar
1 tbsp oyster sauce
½ tsp salt
½ tsp Chinese salt
2-3 tbsp spring onion leaves, chopped
1 tbsp fish sauce
Method:

3 of 5 5/14/2008 2:18 PM
Marinate thinly sliced chicken breast for ½ an hour. Heat oil in a wok and fry crushed
garlic. When slightly golden, add the marinated chicken and stir fry for three minutes.
Add all the seasoning and vegetables, cook for 5-8 minutes or until done and remove.
Serve hot with rice.
Thai fried rice
Ingredients:
½ kg rice, boiled
¼ cup oil
½ cup onion, finely chopped
1 heaped tsp garlic, crushed
1 tsp sugar
1 tbsp chilli garlic sauce
1 cup prawns, boiled
1 chicken breast, boiled and shredded
2 eggs, lightly beaten
2 tbsp fish sauce
1 capsicum, sliced
1 carrot, sliced
1 tomato, remove seeds and cut in small cubes
½ cup spring onion leaves, chopped
1 tsp each of salt, white pepper, Chinese salt
Method:
Heat oil and stir fry onion and garlic till golden. Add sugar, all the seasonings and
boiled chicken and prawns. Add a little more oil if required. Now add in the beaten
eggs and stir quickly to scramble them. Now add rice with all the vegetables, stir fry
and remove. Serves four.
Green chicken

4 of 5 5/14/2008 2:18 PM
curry
Ingredients:
2 cups large boneless pieces of chicken cut in 2 inch cubes
To marinate the chicken:
2 tbsp fresh coconut
2–3 tbsp coriander leaves
4 green chillies
½ tsp garlic
½ tsp cumin seeds, roasted
3–4 tbsp curd
2 tbsp lemon juice
1 tsp crushed coriander seeds
¾ tsp salt
8–10 whole black pepper
Blend all these together to make a fine paste and marinate the chicken cubes in it for
half an hour.
Other ingredients:
¼ cup oil
2 tbsp coriander leaves, chopped
½ tsp garlic, crushed
2 tbsp coconut milk powder dissolved in ¼ cup water
10–15 curry leaves
1 spring onion cut in 2-inch diagonal pieces
Method:
Heat oil and fry crushed garlic, then add the marinated chicken. Cover and simmer till
the oil rises to the top. Add in coconut milk and cook until thick.

5 of 5 5/14/2008 2:18 PM
Before removing from heat, add the spring onion and coarsely chopped coriander
leaves. Serve with garlic rice.
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Nargisy Kababs
Ingredients
1 kg minced meat
2 medium onions, cut into large pieces
1/2 cup curd
1 tbsp ginger-garlic paste
1 tsp red chilli powder
1 tsp garam masala
1/4 tsp turmeric powder
1 tbsp soy sauce
salt as per taste
1 tbsp vinegar
1/4 cup
Method
Cook onions in oil until light brown .Add yogurt, garlic & ginger paste, salt, red chili,
garam masala, Soya sauce & vinegar to the onions and cook for 6 to 8 minutes.
Add mince meat to it and cook for 3 minutes. Add 1/2 cup of water in it and cook until the
meat is tender and water has completely absorbed.
Remove from heat and put aside to become cool. Put the mince in a food processor or
chopper and grind to a smooth thick paste which hold is shape.
Prepare the stuffing. In a bowl mix together boiled eggs, coriander, mint, green chilies,
chat masala. Break off 1-2 tablespoons of the mince paste.
Wet your palm with little water. Place the mince in the centre of your palm. Shape it into a
smooth ball and then flatten it. Place 1 tbsp. of stuffing in the centre.
Fold the sides over carefully and reshape into a smooth flat shape. Repeat with remaining
mince. Stir the eggs and crumbs tougher with a fork.
Dip the kabab in it and shallow fry over medium heat to a crisp golden color, turning them
once. Remove from frying pan carefully. Serve hot chutney
For Filling:
4 boiled eggs, finely chopped
1 cup coriander leaves,
finely chopped
1 cup mint leaves, finely chopped
2 or 3 green chilies finely chopped
1 tsp. chat masala
For Frying:
1/4 cup besan
2 eggs
1/4 tsp salt

Chicken Mussallam
Ingredients
1 whole chicken
20 gms green chillies
1 tbsp ginger-garlic paste
2 tbsp grated raw papaya
1 tbsp lemon juice
salt to taste
For Marination:
1 cup curds
1/2 tsp red chilli powder
1 tsp kashmiri chilli powder
2 tbsp salad oil
Method
Prepare the chicken (pluck, singe and skin). Cut slits lengthwise over the breast portion
and breadthwise over the leg portion carefully.
Apply salt and sprinkle lime juice all over and keep aside. Grind green chillies, ginger and
garlic to a paste.
Beat curds thoroughly. Add ground spices. Grind papaya and add. Beat well again.
Add the chilli powder and beat well. Add salad oil and colour and strain through fine sieve.
Rub the batter all over the body of the chicken and well inside the slits. Let it soak in the
batter for at least 12 hours.
Thread chicken on to a thin iron rod and place it well inside the tandoor.
Remove when well done. Serve hot with onion rings and pieces of lime.

Chicken Shashlik
Ingredients
1/2 kg boneless chicken
4 potatoes - small size, boiled
2 capsicum
3 onions
1 cup plain flour
1 tsp cornflour
oil to fry
1/2 tsp red chili powder
1 tsp ginger-garlic paste
salt as per taste
tomatoketchup
bamboo stick (6" long) - 8
Method
Boil chicken ,Cut chicken and potatoes in 1" cube pieces (it should be 16 pieces each).
Cut 24 square shape pieces of onions and capsicums.
Take a bamboo stick and skewer the chicken (2 pieces) and potato (2 pieces), altering
with onion and capsicum pieces.
Repeat for other sticks also ,Take a bowl and mix flour, corn flour, the spices and salt.
Add warm water to make a thick paste.
Coat the sticks with the flour paste and deep fry in medium heat.
Heat a clean frying pan and add tomato ketchup. Stir fry the sticks for a minute. Serve hot
Chicken Shashliks.

Chapli Kababs
Ingredients
1/2 kg mince meat (beef or lamb)
1/2 tbsp roasted whole coriander seeds
1/2 tbsp roasted coriander seeds, coarsely ground
3 green chillies, chopped finely
1/2 tsp jeera powder
1 onion, finely chopped
1/4 cup finely chopped spring onion
1 1/2 cup finely chopped coriander leaves
1/2 cup finely chopped mint leaves
salt as per taste
1 egg
oil for shallow frying
Method
Mix well all the ingredients in the mince except oil
Keep aside for 1/2 hour
Roll the mixture in round balls, approx (1 1/2 tbsp of mixture for each ball)
Flatten (press by palms) the balls
Heat oil for shallow frying
Shallow fry the kababs till golden brown from both the sides
Serve hot with breads

Nihari
Ingredients
1/2 kilo beef (with bones)
2 bay leaves
salt as per taste
1 onion, chopped finely
1/2 tsp ginger paste
1/2 tsp garlic paste
2 tbsp maida
1/4 cup yoghurt
2 tbsp oil
For garnishing
1 tsp grated fresh ginger
coriander leaves, chopped
2 green chillies, slitted
Method
Heat oil in a pot .Saute meat till light brown .Remove, drain and keep aside .Fry onion, till
goldenbrown
Add meat and grinded ingredients, ginger-garlic paste, salt, chilli powder, yoghurt,
turmeric powder and bay leaves
Add required water (approx 3-4 glasses) and let the meat cook on slow flame till tender .
The dissolve maida in 1/2 cup water, and pour slowly in the meat , stirring continuously .
Let it cook for some more time, and get the gravy to required consistency
Garnish with grated ginger, coriander leaves and green chillies .
Serve hot with Naan .
Grind together:
1 tbsp saunf (aniseeds)
1/2 tsp cumin seeds
1/2 tsp pepper
1/4 tsp dry ginger powder
1 badi elaichi
1/2" cinnamon
1/4 tsp nutmeg powder
5 cloves

Mutton With Egg Masala
Ingredients
1/2 kg mutton
4 hard-boiled eggs
1 tbsp ghee
2 (100 g) onions, chopped fine
2 (150 g) tomatoes, chopped
salt to taste
tamarind pulp
lemon juice as required
a few sprigs mint leaves for garnish
grind for the masala paste
1/2 tsp (2 g) cumin seeds
1/2 tsp (2 g) turmeric powder
1/2 tsp (2 g) coriander seeds
Method
Heat ghee and fry the onions till golden brown. Add tomatoes and fry well. Add the ground
masala paste and fry lightly. Add mutton, salt and sufficient water and cook till done.
Add the green chutney, tamarind pulp and lemon juice. Stir well. Check the seasoning.
Add eggs and serve garnished with mint leaves.
6 peppercorns
2.5 cm cinnamon
2 cardamom
2 cloves
3 green chillies
2.5 cm ginger
6 flakes (12 g) garlic
Grind for the green chutney
1/2 bunch coriander leaves
1/4 bunch mint leaves

Haleem
Ingredients
1 kg boneless beef
2 tbsp ginger garlic paste
3 medium onions
2 tbsp chilli powder
1tsp haldi
300 ml oil
2 tbsp salt
2 tbsp garam masala powder
half cup channa dal
half cup mash dal
half cup masoor dal
half cup rice
1cup wheat
Method
Soak rice, wheat and dals overnight. Mix haldi, chilli, salt, onions, ginger paste, and 2
glasses water with beef and cook till beef is pretty tender.
Fry the same in 50 ml of oil. Remove beef pieces from curry, add curry masala in soaked
dals, rice and wheat.
Boil in pressure cooker for 15 minutes by putting 1 jug of water. As water dries add beef
and cook for 30 minutes more.
Fry 1 small finely sliced onion in remaining 250 ml oil. Put this into cooked mixture
sprinkle garam masala and serve hot

Karahi Chicken
Ingredients
1 kilo chicken
2 tsp ginger paste
2 tsp garlic paste
salt according to taste
1 tsp freshly crushed black pepper
1/2 tsp red chili powder
5-6 tomatoes (medium size)
3-4 whole green chilies
4 tbs oil
Method
This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don't have
a Wok.
Add the chicken in a pot with garlic & ginger and leave on medium heat for the water to
dry.
When the chicken has softened add everything, including the oil, except green chilies &
tomatoes.
Increase the heat to dry water if any then add green chilies & tomatoes.
Lower the heat and cook covered for 5-10 minutes.
Then when the tomatoes have softened, increase the heat and evaporate all the water.
The end result should be with very little gravy. Serve with Naan.

Pakistani Prawns
Ingredients
4 cups prawns, peeled
8 cloves garlic, slices
1 tsp chili powder
1 cup water
1 tbsp sugar
4 onions
6 tomatoes, peeled, seeded & chopped
6 bay leaves
2 tbsp olives, chopped
1 tbsp pepper
4 tbsp butter
4 tbsp salad oil
1 tsp salt
Method
Chop onions and garlic and saute in a mixture of oil and butter until golden brown.
Add tomatoes and cook for 10 minutes, then add cleaned prawns, salt, pepper, chili
powder, sugar and 1/2 cup of water.
Cook till the prawns are pink .Add the bay leaves and olives.

Mutton Curry
Ingredients
2 pounds mutton
3 onions
1-bunch herbs
1 clove garlic
1-teaspoonsalt
1/2-pound carrots
2 tablespoons curry powder
1-teaspoon sugar
2 tablespoons tomato ketchup
1 tablespoon fat
Method
Cut meat in pieces, fry lightly in fat, add curry powder
Simmer in Water to cover with seasonings until meat is nearly tender (1 1/2 hours).
Dice carrots and add. Continue cooking until meat and carrots are tender.

Namak Mirch Kheema
Ingredients
2 lb. ground beef
2 tbsp. ginger paste
2 tbsp. garlic paste
salt to taste
1lemon
2 tbsp. yogurt
2 tbsp. ground red pepper
1 tbsp. chili powder
3 green chilies
1 bunch of cilantro
Method
Pour the oil into the pan and turn heat on high.
Add the ginger and garlic paste and keep stirring until it turns a little brown.
Add in the ground beef and let it cook until all meat is brown.
Add in the salt, ground red pepper and chili powder.
Keep mixing it until some water is absorbed then add in the yogurt.
Keep mixing it until almost all liquid is absorbed then squeeze one lemon into the meat and
add the green chilies (sliced) and cilantro.
Mix for about 3-5 more min. and serve.

Shami Kabab
Ingredients
1/2 kilo boneless beef cut into small pieces
1 cup presoaked dal channa
8-10 whole dried red chilies
10 whole black pepper
6 cloves
1 bari elaichi
1/2tsp jeera
1 stick of cinnamon
2-3 green chilies
1/2 a bunch of fresh dhania leaves
1 egg
1 medium sized onion coarsely chopped
1 tsp ginger paste
Method
In a pot put with meat, salt, red chillies, chopped onion, black pepper, cloves, bari elaichi,
jeera, cinnamon, ginger and 3-4 glasses of water
Leave to tenderize on low-medium flame. Meanwhile boil the dal separately until soft.
When the meat has softened and water is dried completely add the dal and mix together.
Remove from heat and let cool. Grind and add green chillies, egg,and fresh dhania.
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.

Chicken Pakora
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 tsp lemon juice or
2 tsp plan yogurt
1 1/2 cup dry batter
1 tsp salt
Method
Blend everything but chicken and batter in blender until fine.
Use this to marinate the chicken for 1 hr.
Mix water with batter until batter is thick as honey.
Put chicken in batter.
Fry pieces under low heat to a medium brown.
Enjoy it as an appetizer or snack.

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

Tandoori Fish
Ingredients
800 gms.fish
1 cm. piece ginger
1 tsp. cumin seeds
1/2 tsp. chili powder
1 tsp. amchoor
1/2 tsp. turmeric powder
1 tbsp. ghee
1 tbsp. garlic
salt to taste
1 tsp. dry mint leaves
1 tsp. lime juice
a little curd
Method
Grind together garlic, ginger, cumin seeds to a smooth paste. Add amchoor, chili powder,
salt and Curd/Yogurt.
Clean and remove the skin of the fish and cut the fish crosswise into desired size pieces.
Sprinkle with lime juice and set aside for 10 minutes.
Marinate the fish with the ground paste for 3 hours.
Remove the excess marinade, brush the wire mesh with oil and place the fish on it in the
preheated tandoor/grill.
Cook for 3 to 4 minutes. Turn the fish over and smear with Ghee.
Continue cooking for another 3 to 4 minutes until done.
Brush the ungreased side with ghee and return to tandoor /grill for another minute.

Mutton Biryani
Ingredients
750 g. mutton
350 g. basmati rice
1 cup fresh curd
2 large onions sliced
2 flakes garlic
3 large cardamoms
8 cloves
1 inch cinnamon
1 tbsp. ginger paste
2 tsp. black peppercorns
1 tsp. cumin seeds
1 tsp. chilli powder
1 tsp. coriander powder
1/2 tsp. nutmeg powder
a pinch of turmeric
salt to taste
100 g. ghee
Method
Bring 750 ml. water to boil, add rice, salt and turmeric, cover and cook for 15 mins. till
water is absorbed. Heat ghee and fry half onions till brown, remove and keep aside, can
fry raisins, pistachios and almonds and add (optional).
Add these to the rice. Fry rest of onions, add ginger, garlic, cumin, chilli powder, and fry,
add mutton and brown on high heat for 5 minutes
Add cinnamon, cardamoms, cloves, peppercorns, coriander powder, nutmeg, salt and
125ml. water, stir well Cover and simmer for about 10 minutes. Remove from heat, stir in
the curd and simmer for 5 minutes.
Layer a dish with alternate layers of rice and mutton, cook in a preheated oven at 200
degrees C for 10 minutes. Serve with raita. Delicious mutton biryani is ready.

Murgh Kaali Mirch
Ingredients
1 medium chicken
1 tsp fresh ginger paste
1 tsp fresh garlic paste
2 tsp coarsely ground black pepper corns
1 tsp white pepper powder
3 tbsp oil
1/2 cup water
2 tbsp lemon juice
3 green chillies-slit lengthwise
salt to taste
Method
Mix together ginger & garlic pastes. Add salt, black pepper , and white pepper.
Rub the paste on the chicken pieces. Leave aside for one hour.
Heat oil in kadhai and add the chicken pieces Stir fry for 0-15 minutes.
Lower the heat and add the green chillies and water.
Simmer until chicken is tender. Add lemon juice and serve hot.

Kehtey Yogurt Chicken
Ingredients
4 lb chicken pieces skinned
3 t lemon juice
3 ea garlic cloves minced
1 1/2 t soy sauce
1/2 t fine herbs
1 1/2 t turmeric
1/4 t freshly ground pepper
3/4 t ground ginger
3 c plain yogurt
1/2 t cinnamon
2 ea onions finely chopped
1/2 t ground cloves
Method
Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large
bowl.
Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning
occasionally.
Preheat oven to 350.
Remove chicken from marinade and place in single layer in large roasting pan.
Tent with foil and bake 30 minutes.
Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned,
basting occasionally with marinade.

Bhuna Kheema
Ingredients
1/2 kg kheema
4 medium onions (sliced)
4 tsp garlic paste
1 tsp ginger paste
1 tsp turmeric
2 tsp coriander (ground)
3/4 tsp salt
3/4 tsp chilly powder
1 tablespoon oil
green chilies & coriander (for decoration)
Method
Fry 2 onions on medium fire till brown.
Mix the dry masalas in water to make a paste.
Add to fried onions. Add rest of the [raw] onions. Stir.
Add 2 tsp garlic paste. Stir. Add kheema.
Let it cook till the water dries.
Put 2 tsp of garlic paste in a cup of water, add to the pan, and "bhoono" the kheema till it
becomes dark brown.
Add chopped coriander and chopped green chilies for decoration.

Seekh Kabab
Ingredients
1/2 kilo finely grinded minced beef
1 tsp chili powder
1 small onion chopped
1/2 tsp garam masala
1 small onion chopped
fried 1 egg
1tbs lemon juice
Method
Mix all spices together and add to the minced beef.
Mix well,cover and leave in fridge to marinate for 3-4 hours.
Then form into long kababs (like sausage) and either fry in a little oil or barbeque.
Serve with onion, mint chutney and lemon.

Lassi Adrak
Ingredients
2 cups fresh chilled curds
1/2” piece ginger
1/4” piece of green chilli
2 pinches black salt
1/4 tsp. salt
1 tbsp. sugar
3-4 pinches cardamom powder
2 drops kewra essence (optional)
1/2 cup crushed ice
Method
Crush ginger, chilli very fine, or extract juice.
This is done, by adding a tsp. of water to the crush, then pressing out juice.
Pour curds in a jug.Add crushed chilli and ginger.
Add all other ingredients. Place jug in freezer till well chilled, or till required.
Just before serving, blend well with electric handbeater.
When frothy and light, pour into individual glasses.
Courtesy : Saroj Kering

Baingan Bartha
Ingredients
2 brinjals large, seedless, healthy
2 onions finely chopped
1 tomato finely chopped
1 tsp. garlic grated
1 tsp. ginger grated
2 tsp. lemon juice
2 tsp. ghee
2 tbsp. oil
Method
Hold the brinjals with stems over fire, to burn skin. (Or run a few drops of oil, microwave in
a loose-lid bowl for 3 minutes).
When skin blackens, hold under running water. Skin will not blacken if microwaved.
Therefore peel.
Gently scrub off skin. Mash brinjals to a puree. Heat oil in a heavy kadai. Add ginger
garlic and stir fry for a minute.
Add onions, all dry masalas, except red chilli powder, stir for a minute more.
Add tomatoes, brinjals, salt, lemon juice and stir. Simmer for five minutes. Take in serving
bowl.
Just before serving, heat ghee in a small pan. Hold pan over bowl, add chilli powder, and
pour immediately over bhartha.
Do not allow the chilli powder to burn. Garnish with chopped coriander.
2 red chillies dried crushed
1 tsp. cumin seeds
1 tsp. red chilli powder
1 tsp. dhania powder
1/2 tsp. cinnamon-clove powder (refer)
1/2 tsp. punjabi garam masala powder (refer)
salt to taste

Aloo Amritsari
Ingredients
500 gms. potatoes,
peeled and cubed
2 onions sliced into thin rings
1 tsp. garlic crushed fine
1/2 tbsp. coriander finely chopped
1 tsp. ajwain seeds
3/4 cup gram flour
Method
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori
masalas.
Sprinkle 2-3 tbsp. water if necessary. Add 1/2 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate aloo cubes.
Marinate aloo for 10 minutes.
Either fry pieces or grill on a bar-b-que skewer or grill mesh till crisp and brown.
Heat remaining oil, add onions, saute till light brown. Add marinate paste, stir well and
cook.
When dry add fried potatoes, chilli, anardhana powder, sugar, salt.
Toss well. Garnish with coriander. Serve hot with tooth picks to pick up easily.
1/2 tsp. tandoori masala
1/2 tsp. punjabi garam masala
1/2 tsp. sugar
1 anardhana powder
salt to taste
2 tbsp. oil

Pumpkin Soup
Ingredients
1, 200 gm. slice of yellow pumpkin
1, 200 gm. slice of white pumpkin
1 sprig dill leaves, finely chopped
1/2 cup cream
1 tsp. sugar
1/2 tsp. pepper freshly milled
salt to taste
1/2 tsp. butter
dill or mint to garnish
Method
Peel and chop both pumpkins together. Pressure cook with 1 cup water till soft.
Blend with an electric handblender. Pass through a sieve, add 1 cup water.
Put in a deep vessel, bring to boil. Simmer for 2-3 minutes, reduce heat.
Add salt, pepper, butter, sugar, dill leaves. Stir take off fire.
Add half fresh cream, stir till well blended. Serve hot.
Add a swirl of cream in individual serving bowls, after pouring hot soup.
Garnish with a teeny bit of dill or mint herb.

Pindi Channa
Ingredients
1 cup kabuli chana (white chick peas)
1 large tomato chopped
1 large onion chopped fine
1 small onion sliced into rings
1 tsp. garlic grated
3 green chillies chopped
1 tbsp. coriander chopped
1/2 tsp.each cumin & mustard seeds
1/2 tsp. dhania (coriander seed) powde
Method
Pressurecook the chana till soft. (Approx. 4-5 whistles) Heat oil in a heavy saucepan add
seeds, allow to splutter.
Add asafoetida, ginger, garlic, chopped onions, fry till lightly browned.
Add all dry masala, except clove-cinnamon powder. Stir well, add tomatoes, cook till oil
separates.
Drain chana, add to pan, stir well. Add tamarind. Mix. Cook till fairly dry. Keep aside.
In a small pan, heat ghee, add clove-cinnamon powder, chillies.
Allow to pop a bit, add to chana. Stir gently till well mixed.
Garnish with chopped coriander and onion rings. Serve hot with naan or other rotis.
1/2 tsp. garam masala
1/4 tsp. cinnamon clove powder
3-4 pinches asafoetida
2 tbsp. tamarind extract
2 tbsp. oil
1 tbsp. ghee

Bhindi Pyaz
Ingredients
300 gms lady finger
2 onions thinly sliced into rings
2 green chillies finely chopped
1 tbsp. coriander leaves finely chopped
1” ginger grated
2-3 flakes garlic, peeled, crushed
1/2 lemon juice extracted
1 pinch asafetida
2-3 pinches turmeric
salt to taste
2 tbsp. oil
Method
Slit lady finger half lengthwise. If too long cut into 3” long pieces.
Heat 1 tbsp. oil in a nonstick pan. Add ladyfinger, stirfry till it is crisp.
If overdone it will turn blackish, is underdone it will be sticky.
Remove from pan, keep aside till required.
Heat remaining oil in same pan, stirfry onions till golden brown.
Keep aside in pan till required. Just before serving, heat onions in pan.
Add all other seasoning, stirfry for a few seconds. Add ladyfinger, salt, stir and pour into
serving dish.
Garnish with chopped coriander. Serve hot and crisp with loli, rice or parathas.

Apple Halwa
Ingredients
2 fresh kashmiri apples
1 cup semolina
1 cup sugar
1/2 cup ghee
1/2 tsp. cardamom seeds
10-15 strands saffron
to garnish
10 blanched and halved almonds
10 pistachios slivered
silver foil (optional)
5-6 neatly cut slices of apple
Method
Rub saffron in a tsp. of water, keep aside. Crush cardamom seeds coarsely, keep aside.
Melt ghee in a heavy pan. Add semolina, stir and cook on low flame.
Boil 3 cups water, side by side. Grate peeled apples, just before adding.
Semolina should give out an aroma and become light pink in colour.
Add half the boiling water and apples to semolina. Take care not to allow water to scald
you hand.
Big bubbles will form soon as water is pour. Stir using a long handled spatula. When well
mixed, gradually add some more water. Mix, and allow water to be absorbed.
Now add sugar, cardamom, saffron, mix. Stir gently and cook till sugar dissolves
completely.
It is ready once ghee starts separating on sides. Pour into serving dish, garnish with silver
foil,apple slices.
Sprinkle pistas, almonds, serve hot and soft.

Potato Palak Kababs
Ingredients
mixtogether
3 large potatoes, boiled,
skinned, mashed
2 green chillies finely chopped
1” ginger grated
5-4 flakes garlic, crushed
2 sprigs mint leaves, finely chopped
salt to taste
Method
Mix together all ingredients along with potato. Keep aside. Blanche spinach in some
boiling water, drain. Run in colander under tap water. Press out all water, to remove
excess moisture. Mix together all ingredients for spinach, except cornflour.
Put to heat mixture in non-stick pan, on low flame. Stir and cook till well blended, add
cornflour. Cook till mixture is thick like a soft lump. Cool both mixtures. Divide both
mixtures into 6-7 portions each. Make round balls of both, separately.
Make a flat pattie of half a ball of potato mixture. Place a spinach ball in centre, press
down gently to flatten on pattie. Make pattie with other half of potato mixture. Place over
spinach pattie. Seal edges so that spinach mixture is hidden inside. Smoothen to form an
ovalkabab.
Repeat for all patties. Dust all patties with a little cornflour. Refrigerate for 15-20 minutes
or till required. Shallow fry in a nonstick flatbottomed pan. Flip sides and fry to a golden
on other side. Cut into halves before serving, hot and crisp. The filling is clearly visible
inside. Serve hot with tomato or date sauce.
salt to taste
mixtogether
1 bunch spinach finely chopped
1/2 cup paneer finely grated
1 tbsp. cornflour
1/2 cup cashewnuts, broken coarsely
1 tbsp raisins, chopped
pepper to taste

Methi Elaichi Loli
Ingredients
3 cups wholewheat flour
3 tbsp. ghee or butter
10 cardamom pods, seeded
1/4 cup sugar
1 cup water
ghee to shallow fry
Method
Crush cardamom seeds coarsely. Sieve flour into a large plate.
Make a well in the centre. Boil together ghee, water, sugar, cardamom seeds.
Simmer for a minute, or till sugar dissolves completely.
Cool to lukewarm. Pour into well of dough. Mix into a semi stiff, pliable dough.
Knead for 3-4 minutes, till dough is smooth. Cover with a moist cloth, keep aside for 30
minutes.
Divide dough in 4 parts. Take one part, make a smooth ball, roll into a thick round.
Make small incisions by poking with a fork or knifepoint, all over. Apply a little oil on board,
to assist rolling.
Heat a griddle, put roti on it. Dry roast both side till tiny brown spots appear.
Reduce flame, drizzle a tsp. of ghee on one side. Fry till golden spots are formed,
pressing with a spatula, to aid cooking.
Repeat for other side. Repeat till roti is crisp and golden. Repeat for remaining dough.
Serve hot with any of the lush gravy dishes.

Butter Chicken
Ingredients
chicken boneless(small pieces) 1kg
tomato paste 1/2 cup
full cream 3/4 cup
yogurt 1/2 cup
green chillies 6-7(finely cut in small pieces)
red chilli powder 1 tbs
ginger garlic paste 1 tbs
coriander leaves
oil,hot chilli sauce
sugar 1 tsp
Method
First heat oil in a pan,,,put boneless chicken & green chilles,,& fry till golden,then add
ginger garlic paste & red chilli powder & fry for few minutes.
Then add tomato paste,,fry & add yogurt & cook for few minutes,,also add hot chilli sauce
& sugar at this stage,,
then at the end add fresh cream & put on dum with green coriander leaves & fresh green
chillies for few minutes until oil comes out..
butter chicken is ready & try ,,its really tasty.

Black Pepper Chicken
Ingredients
4 baby chicken breast pieces with shallow meat cuts
salt to taste
black pepper- one table spoon or to taste
lemon juice- 4 table spoons
yogurt -2 table spoons
vinegar- one table spoon
ginger and garlic paste- 1 table spoon
oil to deep fry
Method
Mix black pepper, salt, ginger and garlic paste, vinegar,lemon juice and yogurt together till
paste is formed
Marinate chicken pieces in the paste and keep marinated pieces for 2 hours
Deep fry in the cooking oil till golden brown. Serve with Raita or Tomato Ketchup

Chicken Parmesan
Ingredients
1/2 cup dry bread crumbs
1/2 cup grated parmesan cheese
1 1/4 teaspoons salt
1/2 teaspoon fresh-ground black pepper
3 tablespoons olive oil
1 onion, minced
2 cloves garlic, minced
2 1/3 cups canned crushed tomatoes in thick puree (from a 28-ounce can)
pinch dried red-pepper flakes (optional)
cooking oil, for frying
4 boneless, skinless chicken breasts (about 11/3 pounds in all)
2 eggs, beaten to mix
4 small (about 6 inches) hero or other sandwich rolls, split
Method
In a shallow bowl, combine the bread crumbs, Parmesan, 1/2 teaspoon of the salt, and 1/
4 teaspoon of the black pepper.
In a large saucepan, heat 1 tablespoon of the olive oil over moderately low heat.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic and stir for 30 seconds.
Stir in the tomatoes, red-pepper flakes, and the remaining 3/4 teaspoon salt and 1/4
teaspoon black pepper.
Bring to a simmer, reduce the heat, and simmer, stirring occasionally, until thickened,
about 20 minutes.
Remove from the heat and cover to keep warm.

Dry Chicken Chilli
Ingredients
4-5 (boneless and cut into small pieces).
6-8 green chillies(seed and slice).
1 clove of garlic(crushed).
1 tablespoon of soya sauce.
1 tablespoon of vinegar.
½ teaspoon of ajinomoto.
½ teaspoon of black pepper(ground).
salt to taste.
2 tablespoons of oil.
Method
Put the meat in a bowl and Pound it carefully to flatten slightly.
Add soya sauce and vinegar, mix well. Leave for 20 minutes.
Heat oil in a pan .Add crushed garlic, chicken, black pepper and salt. Fry until it changes
colour .
Add Ajinomoto top the fired chicken. In a separated frying pan, heat 1-tablespoon oil and
stir fry the sliced chillies in it.
Add vinegar, Soya sauce and Ajinomoto. Saute until tender but still crisp. Pour on the
chicken and mix well.

Khatta Chicken
Ingredients
chicken breast 6
ginger paste 1tbsgarlic paste
1/2 tb sonion chopped
1 tsp turmeric powder
1/2 tsp cumin [jeera] powder
1 tbs green chilli chopped
garam masala 1/2 tsp
2 small raw mangoes peeled & grated.
tomato 1 chopped
oil 4 tbs
Method
Marinate chicken with mango paste,ginger garlic paste for 1 hour.
In a pan heat oil, fry onion till golden brown.
Add tomatoes & green chillies cook for 3-4 min.
Add all masalas.saute for 2 min.then add marinated chicken .
Put some water cook till chicken is tender.
Garnish with chopped raw mango pieces.
Don't use non stick pan for sour dishes.

(Sohbat) Marwat Dish
Ingredients
1 Medium size chicken.
(cut it in to 8 pieces)
1-1/2 cups oil.
2 Large onions.
1 Tea spoon Ginger paste.
1 Tea spoon Garlic paste.
4 Large Tomatoes.
1 Teaspoon Salt.
1 Table spoon grated coriander.
1/2 Tea spoon red chili powder
1/2 Garam masala.
1/2 Tea spoon chicken karahi masala or
chicken tikka masala.
8 Large chappaties.
Method
Heat oil in a large pan. Add onions, garlic and ginger. Cook until golden brown.Now put
chicken and all the spices. Cook it for 5 minutes.
Now add chopped tomatoes and cook until tomatoes are tender.Pour 5 cups of water.
Cook it for another 10 minutes on medium heat. Please make sure that there is plenty of
water left in the salan.
Salan is ready now. Remove chicken pieces from the salan and put them in a plate on the
side.
Take a large bowl and cut chappaties in small pieces. Now pour all the salan on it. Mix it
thoroughly.Put chicken pieces on the top of it.Heat oil in a large pan. Add onions, garlic
and ginger. Cook until golden brown.Now put chicken and all the spices. Cook it for 5
minutes.
Now add chopped tomatoes and cook until tomatoes are tender.Pour 5 cups of water.
Cook it for another 10 minutes on medium heat. Please make sure that there is plenty of
water left in the salan.
Salan is ready now. Remove chicken pieces from the salan and put them in a plate on the
side.

Spicy Chicken Tikka.
Ingredients
chicken 1.
yogurt 1 cup.
ginger paste 1 tbsp.
garlic paste 1 tbsp.
white vinegar 4 tbsp.
lemon juice 3 tbsp.
red chilli powder 2 tbsp.
olive oil 4 tbsp.
salt & black pepper to taste.
Method
Skin & bone the chicken. Cut it into 4 parts.
Prick it well with a fork or with a sharp knife.
Put the yogurt in a large bowl, add ginger, garlic, white vinegar, lemon juice, chilli powder,
pepper & salt.
Place the chicken in this mixture & marinate for 2 hours.
Take out the chicken pieces & fix them on skewers.
Brush them with olive oil and broil over charcoal fire for 8 minutes or more on each side.
Serve it with sliced tomatoes, onion rings, lemon on a bed of lettuce.

Chicken/Mutton Dopiaza
Ingredients
medium size chicken 1.
red chillies 2 tbsp.
onions 2.
ginger 2 pieces.
garlic cloves 8.
mustard oil/corn oil 1 cup.
yogurt 4 tbsp.
salt to taste.
turmeric powder 1 tsp.
coriander leaves.
cumin seeds(to sprinkle).
black pepper(to sprinkle).
Method
Grind all the spices. Cut the chicken in pieces.
Heat oil in a pan & put all the spices in with salt & keep on stirring adding little water to
keep color red.
Then add chicken & yogurt, add a little water & cover on a slow fire.
Keep on stirring every now & then. When the chicken is tender & water evaporates,
sprinkle coriander leaves, black pepper & cumin seeds.
The same recipe is suitable for mutton.

Chicken Masala Wali
Ingredients
2-4 lbs. chicken
1/4 jeera
1 tbs. of garlic
1 tbs. of ginger
2smalltomatoes
1 small onion
4 tbs. oil
3 or 4 green pepper
1/2 cruch pepper
salt and red chilli powder (up to your taste)
1 tbs. achar ghost shan masala packet
Method
Heat the oil then put jeera, garlic, ginger and cruch pepper, blend the green peppers,
tomatoes, onion to make a paste.
Put the paste in with garlic ginger and cruch peppers.
Cook it until u can see the oil on top. then put chicken, salt and chilli powder.
Mix it well.then put it on low heat for about 10 min.
When u think the chicken is almost done put the achar ghost masala and mix it well.
And higher the heat and mix it until u see the oil on top or when the chicken is done which
ever come first.its ready to serve. enjoy.

Yoghurt Chicken
Ingredients
1 whole chicken
2 med. size tomatoes chopped
2 tbs yoghurt
2 medium size onions sliced
salt according to taste (mainly 1 1/2 tsp)
1 tbs garlic paste
1 tbs ginger paste
1/2 tsp chilli powder (or more if want spicy)
1/2 tsp haldi powder
oil 8-10 tbs
Method
Heat oil in pan and add sliced onions.
Saute the onions until golden brown and then take out and drain oil on paper or napkin.
Grind the fried onions with tomatoes and yoghurt well.
In the same oil add the chicken along with the garlic and ginger paste. mix well and stir for
at least 5-10 mins.
After the chicken is fried for a while add the grinded paste or mixture to the pan along with
the rest of the ingredients and cook on low heat, mixing well.
U can add a little bit of water if needed but better cook chicken in its own water..

Chicken Jalferazi
Ingredients
half kg boneless chicken breast, cut them into small cubes
2 tomatoes, chopped
1 tomato sliced
1 medium sized onion sliced
1 capsicum sliced
1/4 tsp garlic paste
1 tbs coriander powder
1/4 tsp shaan jalferazi masala
2 chopped and fried onions
Method
Take 4 tbs oil in pan and add chopped tomatoes, garlic and ginger paste, coriander
powder, and fried onions.
Let the tomato soften and let it cook for 5 min.
Add washed boneless chicken to it, and let it cook for 10 min with lid.
Occasionally see to check that chicken does not stick the pan.
After it has become tender keep the pan aside.In another pan add 2 tbs oil and put sliced
tomato, onion, capsicum, garam masala powder and salt.Cook till the vegetables become
soft.
Then add chicken to it and let it cook for another 2 to 3 min.

Chicken Malakry
Ingredients
1 healthy chicken (plucked)
2 pinch saffron
1 tbl sp haldi
3 tbl red chilli powder
1/4 ltr olive oil
1 diced large onion
1 level tsp sea salt
2 ground cloves
3 tbl sp garam masala
1/2 ltr greek yoghurt
1 egg white
Method
Chop chicken into small pieces.Whip yoghurt till smooth, then add in Saffron, Garam
Masala, Cloves, Haldi, Chilli Powder and Sea Salt.
Mix for a few minutes, meanwhile heat Olive Oil in wok.
When oil is hot, add Onions until golden brown, then add chicken pieces and cook in wok
for 10 minutes.
Add in the yoghurt mix and continue cooking for 20 minutes until chicken is cooked on all
sides, until yoghurt evaporates.
Whisk egg white until fluffy and pour directly onto chicken malarky whilst in wok.
[this creates an effect which enables the chicken to resemble a snow capped mountain].

Fried Chicken With Green Masala
Ingredients
chicken: 1
eggs : 3
garam masala :2tsp
salt: to taste
grind coriander : 2tsp
green masala ingredients:
mint, coriander : half bunch(both)green chillies:5
ginger garlic paste : 1 tsp
Method
Clean chicken and make medium pieces.
Mix ginger garlic paste, grind coriander, salt, in green masala(mint, coriander and green
chillies) and grind all of them together and make chutney.
Put chicken in a pan, add water that chicken tender and water dried.mix chutney in
chicken and cook until chutney also dried with chicken.
Beat eggs and add garam masala in eggs. make chicken cold. then heat oil in pan and
dip chicken piece in eggs and fry all of them until brown. serve with fries and salad.

Chicken Ginger
Ingredients
chicken 1/2kg
green chillies 3-4
turmeric (haldi) powder 1/4 tsp
garam masala 1/2 tsp
coriander(dhania)leaves 1/2 tsp
chinese salt 1/2 tsp
oil 1/4 cup
butter 2 tbsp
tomatoes3-4
ginger 1/4 cup (chop)
garlic/ginger paste 1 tbsp
black pepper 1 tsp
salt 1 tsp
ketchup 1 tbsp
yogurt 1/2 cup
red chillies 1 tsp
Method
In a pan add chicken, ginger garlic paste,tomatoes cook until water dries.
Then add chinese salt, salt, red chillies, black pepper, turmeric powder, butter, oil cook
until oil separates.
Then add (whipped) yogurt, green chillies, ketchup, tiny slices of ginger, garam masala,
cook on medium heat for 3 mins.
Then garnish with coriander leaves and serve with raita and naan.
This recipe is from a restaurant "Usmania"
Its a quick recipe to make and it taste really good.
You will agree with me after you try.

Sabat Masala Chicken
Ingredients
chicken 1 kilo,
yogurt,
salt as desired , garlic and ginger paste 1 tsp,cooking oil 3 tbsp.
coriander whole dried 1/3 cup,
cumin seeds 1/3 cup,
round dried chillies 1/3 cup.
dry fry them in fry pan till you can feel khushbu and grind but be careful not to make a
completepowder.
Method
Marinate chicken in yogurt , salt ,garlic ginger paste n rest of Sabat masala.
Also add cooking oil . Set in fridge for 2 to 3 hours.
Now put in a wok and cover with a lid for awhile till chicken turns tender.now stir fry till
golden fry .
Garnish with green chillies n coriander leaves finely chopped.

Fried Prawns
Ingredients
frozen prawns 20-30
black pepper 1/2 tsp
white pepper 1/2 tsp
garlic paste 1 tbsp
soya sauce 1 tbsp
salt to taste
corn flour 5 tbsp
white flour 5 tbsp
Method
Mix prawns with all ingredients in left column.
Dust the prawns with ingredients in right column.Deep fry.

Fish Kabobs
Ingredients
fish 1/2 kg boiled and mashed
mix spices 1 tsp
levelled white jeera seeds 1 tsp
onion brown 2 grinded
green chillies 2-3 chopped
chilly powder 1 tsp levelled
coriander leaves chopped
ginger / garlic 1 tsp
leveled haldi 1/2 tsp
chana flour 1 tbsp heaped
salt 1 tsp leveled
egg 1
Method
Boil and mash fish and mix all the ingredients in fish then make in shape of kababs and
shallow fry.

Fish Curry
Ingredients
1 kg rohu or other firm white fish
2-3 tablespoons lemon juice
2 teaspoons salt
12 cup oil
2 medium onions, finely chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
Method
Wash the fish and remove the scales, if any and cut the fish into 1 inch steaks. If the fish
is boneless (fish fillets), then cut into 1 inch pieces.
Mix the lemon juice and 1 teaspoon salt and rub on the fish pieces and leave to marinate
for 30 minutes.
Meanwhile prepare masala (gravy), heat oil in a heavy based pan and stirring frequently,
fry the onions to light brown. Add ginger and garlic and stir fry for 3-5 minutes or until the
mixture is golden brown. Add 2-3 tablespoons of water to prevent from burning.
Add chili powder, turmeric, coriander powder, garam masala powder, remaining salt and
3-4 tablespoons of water to prevent the spices from burning. Stir fry for a minute or two
and then add chopped tomatoes. Stirring frequently, fry the mixture for 8-10 minutes or
until tomatoes are reduced to a pulp and oil begin to separate from gravy.
Add fish and stir well to coat the fish pieces with spice mixture. Reduce the heat to low,
cover with a tight fitting lid, and cook for 15-20 minutes or until the fish is tender, stirring
occasionally. (It may be necessary to add extra water to prevent the fish from sticking to
the bottom of the pan.) Adjust the seasoning with salt.
At the end of the cooking time add coriander leaves and chopped chilies. Carefully
transfer to a serving dish and serve with Chapati or boiled rice.
2 teaspoons chili powder
14 teaspoon turmeric powder (haldi)
2 teaspoons coriander powder
2 teaspoons garam masala powder
3 large tomatoes, chopped
14 cup coriander leaves, chopped
3-4 - green chilies chopped

Tandoori Fish
Ingredients
6 small pamphlet or any other white fish
6 tablespoons lemon juice
3 teaspoons salt
2 tablespoons garlic paste
2 tablespoons ginger paste
1 teaspoon ajwain (carom)
14 teaspoon turmeric powder (haldi)
2 teaspoons chili powder
1 tablespoon garam masala
Method
Clean the fish but leave the heads and tails on. Wash the fish thoroughly the inside and
outside of the fish. Slash in 3-4 places on both sides.
Mix lemon juice and half the salt together and rub on both sides of the fish. Leave to
marinate for 30 minutes.
Meanwhile, prepare the marinade. In a bowl, mix well the garlic paste, ginger paste,
ajwain, turmeric, chili powder, remaining salt, garam masala and 2 table spoons of lemon
juice.
Place the fish in a flat dish, pour the marinade over it and rub it well into the cuts. Cover
and leave to marinate for about 4 hours or overnight in the refrigerator.
Pierce each fish with a large metal skewer. Brush on both sides with some oil and
barbecue over live charcoal for about 15 minutes. If barbecue is not possible, it can be
grilled or baked uncovered in a oven for about 20-25 minutes.
Turn the fish once during cooking and keep brushing with oil to prevent burning.

Shrimp Stuffed Potatoes
Ingredients
8 medium baking potatoes
1/2 c. butter
1/2 c. milk or sour cream
2 t. grated onion
1 c. grated cheddar cheese
1 t. salt
1/2 t. pepper
1/2 t. paprika
1/2 lb. medium shrimp peeled,
boiled and chopped
Method
Scrub potatoes to clean. Bake potatoes at 425°F. for 45 - 60 minutes, or until done.
When cool enough to handle, cut in half. Scoop out the potato, leaving a firm shell, about
1/4 inches.
Add to the potato, butter, milk/sour cream, onion, cheese, salt and pepper.
Whip the potato until almost smooth. In a separate pan, melt butter or drizzle in oil and
saute the shrimps with spices that you prefer like garlic, onions, coriander, etc.
After the shrimps are done, stir in the sauted shrimps to the potatoes.
Spoon potato mixture back into shells. Sprinkle paprika and grated cheese on top.
Bake at 425°F. for 15 - 20 minutes.Serves 8.

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