Haleem

Ingredients:

2 lbs boneless Lamb, Chicken or Beef

3 cups Cracked wheat

4tbsp Ginger-Garlic paste

1 cup Mixed lentils

1tbsp Red Chili powder

1/2 tsp Turmeric powder

1 n 1/2 cup Yougurt

1 cup Golden n Crisp fried onions

1/2 cup Cashew nuts

1 tsp Garam Masala powder (1 tsp shahi zeera,2-3 cardamom,2-3 cloves and 1" cinnamon stick...blend into a fine powder)

1/2 tsp Black Pepper corns

Whole spices- 1" cinnamon stick, 2-3 cloves, 2-3 cardamom

1/2 cup Ghee

Fresh Herbs- 1 cup fresh coriander, 1/4 cup fresh mint and 5-6 green chilies

Salt to taste

1/2 cup oil

Instructions:

1. First wash and soak the cracked wheat for at least 1/2 hour. Then wash and clean the lamb thoroughly, trimming off any excess fat.
2.Mix the lamb with 1tbsp of Ginger-Garlic paste, 1/ tsp of salt, Red chili powder,1/2 tsp Garam masala powder and 1/4 tsp turmeric
3.Pressure cook the lamb on high for 8-10 min[ or until 3 whistles] and then simmer for another 15-20 min. after it cools down...shred n keep aside.
4. Boil the cracked wheat along with the mixed lentils,1tbsp ginger-garlic paste,1/4 tsp turmeric powder,3-4 green chillies,1/2 tsp black pepper corns in 8-10 cups
of water until its cooked completely and the water is almost absorbed by the wheat.
5. Put this wheat in a blender and pulse for a few seconds.[ in 2-3 batches] .Remove and keep aside.
6.Heat the oil in another container add the whole spices, the cooked and shredded lamb, remaining green chilies, 1/2 cup fresh coriander and saute for a 2-3 min.
7. Add the Yogurt and saute for another 10- 15 min or until a little oil starts to float on top.
8. Add 3 cups of water and bring it to a boil.
9. Add the cooked Wheat and mix well...adding a little bit of Ghee at a time. Do Check the salt and add if needed.
10. Let it simmer for at least 1/2 hour and keep stirring in between.

Palak Puri

Ingredients:

1 cup chopped spinach

1/2 cup finely chopped onions

3 green chilies (finely chopped)

1 cup wheat flour

Salt

Water to make dough

Oil for deep frying

Instructions:

1. In a bowl add flour, onions , spinach , green chillis , salt Mix everything then sprinkle with water and make a stiff dough ( like regular puri dough) don’t let the dough sit more than 5 min ,it will become watery

2. Make balls with dough and roll to create circle shapes.

3. Heat oil and deep fry puries in a medium heat until golden brown. Serve hot with any kind curry

Paneer Biryani

Ingredients:

2 cups Basmati rice

500 grams of Paneer (cottage cheese), cut into 1 inch cubes and fried till lightly brown on all sides.

2 cups finely chopped onions

2 cups diced ripe tomatoes

1 tsp chopped green chilies

1 tbsp chopped ginger

1 tbsp chopped garlic

1 tsp red chili powder

1 tbsp coriander powder

1 tsp cumin powder

1 tsp garam masala

Salt to taste

A pinch of saffron, mixed in 2 tbsp warm water

8 black peppercorns

8 cloves

3 bay leaves

1 cinnamon stick

1 tsp cumin seeds

Fresh coriander leaves for garnish

Sliced hard boiled eggs for garnish

Instructions:

1. Par-boil rice and set aside. (You can use about 2-3 cups of water to cook 2 cups of rice. Just make sure the rice is not fully cooked through, or else the Biryani will turn out mushy.)

2. Heat oil and add cumin seeds. Add onions, garlic, ginger and green chilies, and fry on medium-low heat till they start to brown a bit. Add cinnamon, bay leaves, pepper corns and cloves, and cook for about 2 minutes.

3. Add tomatoes, salt, chili powder, coriander powder, garam masala and cumin powder. Continue to cook on medium heat till it begins to dry up and starts to give out oil. Add paneer pieces and cook for 5-6 minutes till it forms a thick, rich and dry gravy base.

4. In a non-stick deep pan, put a layer of the paneer gravy, without the paneer. Now add a layer of rice, topped with a layer of paneer. Alternate layers of gravy, rice and paneer till everything is used up. Make sure that the top most layers are rice.

5. Crush a pinch of saffron into 2 tablespoons of water and mix with your finger till the water catches color. Pour the saffron water over the top layer of rice.

6. Cover cook for 15 minutes on a low flame, without stirring. Garnish with fresh coriander leaves and hard-boiled eggs (optional).

Boneless Chicken Fried

Ingredients:

250gms Boneless chicken
10g Ginger and garlic paste
1 Egg
25g Cornflour
25g flour
50g Curd
1 ½ tbsp Red chili powder
3 drops Red color
Salt to taste
Oil for frying
Bay leaves
1 tsp Mustard seeds
1 tsp Cumin seeds
7 Green chillies (split)

Instructions:

1. Cut chicken into small pieces. Marinate the chicken with ginger-garlic paste, egg, cornflour, flour and a few drops of color.

2. Fry chicken in hot oil and keep aside.

3. Mix curd, red chili powder, salt and red color.

4. Put little oil in pan and Sauté split green chillies, mustard seeds, cumin seeds and bay leaves.

5. Add curd mixture and continue cooking for two minutes.

6. Add fried chicken and toss till dry.

7. Serve hot garnished with chopped coriander leaves and lemon.

Fried Meat Balls

Ingredients:

½ kg mince meat
1 tsp red chili powder
½ tsp turmeric powder
½ tsp coriander powder
1 tsp garam masala
1 cup fried chickpeas
2 bunches coriander leaves
¼ coconut
Salt to taste
Oil for frying

Instructions:

1. Grind the red chili powder, turmeric powder, coriander leaves, coriander powder, garam masala, coconut and the fried chickpeas in a mixer to make a fine paste.
2. Add the meat to this mixture and mix it well.
3. On medium heat, add the meatballs in a non stick pan with some water.
Cook till all the water dries up.
4. Fry the meat balls in oil on medium heat till it turns golden brown.
5. Ready to serve hot.

Lemon/Lime Pickle

Ingredients:

6 lemon or lime
½ cup red chili powder
¼ tsp turmeric powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp dried resin (Hing)
¼ cup salt
¼ cup cooking oil

Instructions:

1. Slice lemon into pieces, put salt, turmeric powder, and keep it aside for 4 to 5 days.
2. Put red chili powder to this lemon and stir properly.
3. Roast methi seeds and dry grind it and keep it aside.
4. Heat oil in a pan, and put mustard, and dried resin and allow it to cool.
5. When the above oil becomes room temperature, mix it with the lemon, and put the roasted methi powder.

Mango Pickle

Ingredients:

1 large mango
½ cup red chili powder
¼ tsp turmeric powder
½ tsp methi seeds
¼ tsp mustard
¼ tsp dried resin
¼ cup salt
¼ cup cooking oil

Instructions:

1. Slice mango into pieces, removing the pit, put salt and turmeric.
Keep it aside for 4 to 5 days.

2. Put red chili powder to this mango and mix it properly.
3. Roast methi seeds and dry grind it and keep it aside.

4. Heat oil in a pan, and put mustard, and dried resin and let it cool.
5. When the above oil becomes room temperature, mix it with the mango, and put the roasted methi powder.

Gooseberry Pickle

Ingredients:

15 clean, fresh looking, blemish free Gooseberry
½ cup peanut oil
¼ cup of salt and red chili powder
¼ cup of mustard seeds - roasted & finely powdered
½ tsp of asafoetida

Instructions:

1. First wash the gooseberries and dry them using clean cloth, without any sign of moisture.

2. Heat up 1 tablespoon of oil in a skillet and add the gooseberries and sauté them till they turn light brown. Remove and let them cool down to room temperature.

3. Heat the remaining oil in another pan to a smoking point. Remove it from heat; let it cool down to room temperature.

4. Add salt, red chili powder, mustard powder and asafoetida to the roasted gooseberries.

5. Mix them all with a clean, dry spoon. Pour and stir in the heated (now at room temperature) oil.

6. Mix them all together, again with a clean dry spoon.

7. Cover tightly and let it stew at least for two weeks.

8. The more you wait, the tasty the pickle becomes and the normal waiting period is one month.

Note: Just before serving heat 1 tsp of oil in a pan, fry red chilies, and cumin and mustard seeds until they splutter, then add garlic flakes and remove from the heat. Add it to the pickle, mix thoroughly and serve with rice and dal (lentil)

Fish Curry

Ingredients:

4 pieces of fresh (Salmon, catfish or silverfish)
2 tbsp mustard seeds
½ tsp Coriander powder
1 tsp red chili powder
¼ tsp turmeric
4 tbsp oil
1 Onion
Salt to taste

Instructions:

1. Apply salt and ¼ tsp of the turmeric to the fish.
2. Now heat oil in a non-stick frying pan and fry the fish till it turns golden brown on both sides. 3. Remove the fish and keep aside.
4. In a blender, make a paste of the mustard seeds and ½ cup water.
5. In the remaining oil add the mustard paste, chili powder, turmeric powder, Coriander powder, salt, and onion.
6. Fry for 4 to 5 minutes and then add the fish.
7. Cook for 10 minutes till it is cooked.
8. Garnish with cilantro. (Optional)

Fried Shrimps

Ingredients:

¼ kg shrimps
¼ tsp chili paste
1 tbsp chopped onion
1 tsp pepper powder
1 ½ tbsp chopped celery
1 ½ tbsp chopped parsley
½ tsp turmeric powder
vegetable oil as needed
Salt to taste

Instructions:

1. Mix all the ingredients and the shrimps in a small dish.
2. Pure the vegetable oil as need on a frying pan and let it become hot.
3. Put the shrimps in to the frying pan and fry till the shrimps become crispy and golden brown.
4. Ready to serve hot with rice.

Hilsa Rice Kichuri

Ingredients:

Hilsa Fish 500 gms

Basmati rice 2 cups

Water 6 cups

1.5 Tsp Turmeric powder

1.5 Tsp Cumin powder

Coriander seeds, powdered 1 tbsp.

Garam masala powder 1 tbsp.

1-3 Table spoon Red Chili Powder or paprika powder

250 gm onions

Fresh Coriander

400 gm Oninons

Bay leaf 1 no.

Fresg ginger - 50 gm -crush

Garam masala powder 1 tbsp.

Green Chilies

Salt to taste

Instructions:

1. Cut the hilsa fish into half inch thick steaks (10-12 pieces).

2. Wash and semi dry the basmati rice. Grind to a paste the ginger, onions and garlic.

3. Mix the onion-ginger-garlic paste and a little salt and marinate the fish for 1 hour.

4. Heat the oil in a pan until very hot, fry chopped onions.

5. Reduce heat and fry the green cardamoms, cloves, cinnamon and bay leaves till they are fragrant.

6. Add the fish and marinade and fry for another 3 minutes.

7. Lower heat, add half a cup of hot water and cook for another few minutes on moderately high heat.

8. The water should have evaporated and the fish cooked. Remove the fish and set aside.

9. Leave the gravy in the pan.

10. Add rice to the pan and cook on high heat until it changes color.

11. Add 3 cups of hot water , salt and stir well. Let it come to the boil, reduce heat, cover and cook for 10-12 minutes.

12. Add green chilies, if you want hot.

13. The rice should be almost done but still moist. remove the rice and butter the pan well.

14. Layer it with rice and fish alternately beginning and ending with rice.

15. Cover with a tight fitting lid. Bake the pulao in a preheated oven (300 F, 150 C) oven for 15 minutes .

16. Serve hot with salad with tomato, onion, green chilies and fresh coriander and mix with mustard oil.

Cat Fish (Magur Maach) Fried

Ingredients:

½ tsp turmeric powder

2 Cat fish (magur maach)

Salt to taste

¾ tsp chili powder

¾ tsp cilantro sees powder

cooking oil

Instructions:

1. Wash the fish and dry them.
2. Make diagonal slit on the fish.
3. Coat the fish with all the spices and keep aside.
4. Add the cooking oil on a frying pan when the oil becomes hot start adding the fish into the frying pan.
5. Fried till the fish becomes crispy and golden brown.
6. Serve with hot rice.

Shrimp Curry With Vegetables

Ingredients:

1/2cup shrimps, shelled
1/2 teaspoon turmeric
5 green beans
1/4 teaspoon ground red chili
1/4 cup soybean oil
1 small cauliflower
2 tablespoons coriander leaves
2 onions

Instructions:

1. Cut into 4 pieces
2. Mix 1/8 teaspoon turmeric and a pinch of salt with shrimp.
Heat oil and fry shrimps for 2 minutes.
3. Remove shrimps from the pan.
4. Mix turmeric and red chili in 1/2 cup of water and add to the onions, stir and fry till oil separates from the spices.
5. Add green beans, salt and 2 ½ cups of water.
6. Cover and boil till green beans are cooked.
7. Add shrimps and more water, salt, if necessary.
8. Cook for 2-3 minutes.
9. Add coriander leaves.
10. Remove from heat.
11. Serve hot with fluffy boiled rice.

Rui Fish Fried

Ingredients:

5 or 6 pieces Rui fish
2 Onions
1/2 tsp Turmeric Powder
4 Green chili
1 tsp Mustard paste
2 Lemon juice
2 tsp chopped Coriander, cilantro or leaves
Salt to taste
4 tsp Cooking oil

Instructions:

1. Wash the fish and dry them.

2. Rub the lemon juice and keep aside.

3. Add the sliced onions, sliced green chilies, mustard paste, salt, oil together in a bowl.

4. Coat all the fish pieces with this spice mixture.

5. Heat the oil in a nonstick frying pan and reduce the heat once the oil is hot.

6. Add the fish to the oil and fry them thoroughly until both sides are

golden brown and crispy.

7. If there are any excess spice mixtures left fry them in the oil and pour it over the fish in a serving plate.

8. Sprinkle with chopped coriander or cilantro leaves over the fried fish.

9. Serve it with hot rice.

Pilau Rice

Ingredients:

1 cup rice
1/4 tsp turmeric
salt
2 Tb oil
2 Tb peanuts
2 Tb golden raisins
2 bay leaves
3 inch cinnamon stick
seeds of one green cardamom pod

Instructions:

1. In a large pot, add the rice with enough water to cover at least twice the depth of the rice. Add the turmeric and salt. Boil for about 12-15 minute on medium-high heat, until the rice is soft on both ends yet still hard in the middle. Drain in a colander.
2. Back to the stove. Heat the oil until it is sizzle-hot. Add the peanuts. When they have browned a bit, add the raisins. Wait for about 1 minute until raisins puff out.
3. Add the 2 bay leaves, 3 inch cinnamon stick, seeds of one green cardamom pod. Saute for a bit.
4. Take off the heat. Add the rice. Stir it all together.

Pasta with Grape and Cherry Tomatoes, Capers, Olives and Basil

Ingredients:

1/4 Pound Fusilli Bucati (or bucatini, radiatore, or another short,squiggly pasta)
1/2 Pound Grape, Teardrop and/or Cherry Tomatoes
10 Basil Leaves
2 Minced cloves of garlic.
2 Tablespoons Capers
12 Pitted Kalamata Olives
1 Tablespoon Kosher Salt
1 Pinch Crush Red Pepper
3 Tablespoons Olive Oil

Instructions:

In a large mixing bowl, combine tomatoes, capers, olives, garlic, salt, red pepper, and olive oil. Stack basil leaves and chiffoniers, and add to tomato mixture. Using the back of a broad spoon (or a small paring knife), “smash” (or cut) at least 1/4 of your tomatoes to release the acidic juice. Marinate at room temperature for at least an half hour.

Start to boil pasta. Get the largest non-stick frying pan (or wok) you have, and heat over medium heat. Test pasta and make sure it’s a minute “underdone” . Crank up the heat on your pan to high, and drain pasta.

Throw in the tomato mixture and sear over extremely high heat for 30 seconds. Add pasta, and fry for one minute, flipping and stirring constantly. The skins on the tomatoes should just start to blister from the high heat.

Egg Curry

Ingredients:

4 Large Eggs

4 Tbps Onion-Tomato Masala

3 Bay Leaves

3 Sticks of Cinnamom (1" long )

3 Black Cardamoms

1/2 Tsp Red Chilli Powder

1/2 Tsp Garam Masala

1/2 Tsp Coriander Powder

2 Tsp Oil

Salt to taste

2.5 cups Water for the Curry

Instructions:

1. Put the eggs in saucepan and cover fill it with water till the eggs are almost covered. As soon as the water begins to boil reduce the flame to medium and let them boil for 12 minutes. This will ensure that they are hard boiled. Set aside and allow the eggs to stand in the water.

2. Coarsely grind the black cardamoms with a mortar and pestle. Discard the skins on the cardamoms and grind the seeds a little more.

3. Heat some oil in saucepan and add the cinnamom, bay leaves and black cardamom. Fry for about 30 seconds, the masala will begin to change color (as shown) it should look a little dark brown. Make sure you keep watching the masala closely otherwise it will burn and smell bad.

4. Once the dry masala has changed color add the onion-tomato masala and stir. Make sure the masalas have blended together. Keep stirring for about a 30 seconds. The masala will stick to the bottom of the pan, keep removing that by scraping with your spatula.

5. Add 2.5 cups of water and stir to make sure there are no lumps. If you find there are lumps break them by pressing them against the saucepan with your spatula. Add red chilli powder, coriander powder, garam masala and salt. Once the water curry starts to boil reduce to medium heat and let it boil for 7-10 minutes or till the curry thickens to the desired consistency.

6. Peel the boiled eggs and cut them in half legthwise. Arrange them in a serving dish.

7. Pour the prepared curry over the eggs and garnish with cilantro.