Lagan Ka Keema…

Ingredients

•	Mutton mince (keema)	500 grams
•	Deep fried onions	1 cup
•	Yogurt,whisked	1 cup
•	Ghee	3 teaspoons
•	Caraway seeds (shahi jeera)	1 1/2 teaspoons
•	Garlic paste	2 tablespoons
•	Ginger paste	2 tablespoons
•	Salt	to taste
•	Coriander powder	4 teaspoons
•	Cumin powder	1/2 teaspoons
•	Red chilli powder	3 teaspoons
•	Poppy seeds (khuskhus/posto)	2 tablespoons
•	Charoli/chironji	2 tablespoons
•	Dry coconut (khopra),grated	4 tablespoons
•	Clove	5
•	Cinnamon	2 inch stick
•	Green cardamoms	8
•	Black cardamom	4
•	Fresh coriander leaves,chopped	4 tablespoons
•	Fresh mint leaves,chopped	4 tablespoons
•	Mint leaves,for garnish	2 sprigs
•	Saffron (kesar)	8-10 strands
•	Lemon juice	2 tablespoons
•	Coal	3 pieces
•	Oil	1 tablespoon

Method
Dry roast poppy seeds, chironji and dried coconut on medium heat till lightly browned.

Cool and grind with ¼ cup water to a smooth paste.

Dry roast cloves, cinnamon, both the cardamoms on medium heat till lightly coloured. Cool and grind to a fine powder.

 Grind fried onions with yogurt to a paste.

Heat ghee in an aluminium lagan.

Add caraway seeds and stir.Add garlic paste and ginger paste, cover and cook for a minute.

Add keema and sauté on high heat.

Add salt and stir. Cover and cook for 5 minutes.

Add coriander powder, cumin powder and red chilli powder and mix.

Again cover and cook. Add fried onion paste to the keema and mix well.

If the mixture becomes too dry, add a little water and cook.

Keep coal pieces on a flame.

Add the poppy seed paste to the keema and mix.

Add a little water, cover and cook.

 Add coriander leaves and mint leaves and mix well.

Cover and continue to cook. Add lemon juice and stir.

Add the spice powder and mix and cook.

Keep the red hot coal pieces in a small steel bowl and keep the bowl in the centre of the keema mixture.

Drizzle a little oil over and cover the pan immediately for about 30 seconds.

Open the lid and remove the bowl.

Stir the keema well and add saffron milk and mix.

Cover and cook till the keema is completely done.

Serve hot.

Hot Kachori…

Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching
Method
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4″ diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Aloo Palak…

Ingredients
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1″ piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.

Chicken Soup…

Ingredient Name	Unit	Quantity
Chicken	pounds	1
Chicken Stock powder	tsp	2
Corainder Leaf	cup	1
Cummin Seeds	tbsp	1
Garlic Pods	number	5
Lime Juice	tbsp	2
Onion	number	1
Raw Rice	tbsp	2
Red Chilli	number	3
Salt	to taste	1
tomato	number	1
Water	cup	4
Whole Black Pepper	tbsp	1

Clean the chicken first and cut in to small pieces (Bone pieces will be good for soup) Cut onion and and tomato in to small pieces Dry heat the raw rice, pepper, cumin seeds and red chilli in Pan and grind coarse everything in to mixer and add garlic pods finally and grind only once. Do not grind garlic pods in to paste. Heat the pan and add chicken, onion, tomato, chicken stock powder, salt and 4 glass of water an bring in to boil Once the chicken gets cooked add the mixture in to the soup and do not cook afterwards. Add coriander leaf and lime juice finally.

Bharva Bhindi

Ingredients
1 lb Bhendi, washed
1 large onion , sliced finely
1/2 tsp cumin seeds
3 tbsp cooking oil
1 tsp lemon juice
For stuffing:
1 1/2 tsp red chili pwd
1 tsp amchoor
1 tsp cumin seeds
1/2 tsp saunf(fennel)
2 tsp dhania pwd
1 tsp garam masala
1/4 tsp turmeric
Salt to taste
Method
Make one slit on each bhendi and set side.
Heat 1 tbsp of the oil and fry the stuffing masala till well
browned. Not more than a minute.
Stuff each bhendi with this masala and keep the remaining
aside.
Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
When the onions start browning, add the remaining masala
and the bhendi pieces.
Sprinkle some water and salt and cook covered on a low
flame for 30 minutes.
Keep turning occassionally.
When the bhendi is done, take off the stovetop and sprinkle
the lemon juice.Mix well.
Serve hot with chapati/rice and dal.

Yasmin’s Green Mutton…

Ingredients:

• 1/2 kilo boneless mutton
• 2 tablespoon garlic paste     
• 2 tablespoon ginger paste
• 3 medium onion paste
• 8-10  fresh green chilli
• 1 1/2 cup chopped fresh coriander
• 1 teaspoon turmeric
• 1 teaspoon red chilli powder
• 1 teaspoon freshly roasted jeera powder
• 2 tablespoon coriander to garnish
• 1 tablespoon freshly chopped methi (fenugreek)
• salt to taste
• oil

Directions:

1.  Blend together greens chilli and corrinder.

2.  Lightly beat the mutton pieces in sil-batta or with kitchen hammer and keep it

aside.

3.  In a pan, heat 2 big tablespoon oil.

4.  Add methi and sauté for few second.

5.  Add mutton in pan.

6.  Add coriander and green chili paste. Let it sauté for 3-4 mins.

7.  Add onion, garlic and ginger paste. sauté for 5 min.

8.  Add red chilli powder, turmeric and salt. Cover and Cook it for 20 min in slow

fire.

9.  Add jeera powder.

10. Cover and cook on a slow fire until the mutton is tender and the oil separates.

11.  Sprinkle with freshly coriander before serving.

Dibba Roti…

Ingredients:

• 1 tsp Cumin Seeds
• 1 small bunch Curry Leaves chopped
• 1 Small Ginger
• 4-5 GREEN CHILLIES
• 1 Big ONION
• 1 Cup RICE
• 1 Cup Urad Dal

Directions:

1. Soak Urad dal and rice for 6 hrs in water.

2. Remove from water put it in a blender in that add Ginger, Green chillies and salt make a thick paste.

3. When the batter is ready remove from the blender into a bowl.

4. In that batter add chopped oninons,cumin seeds and curry leaves mix it well.

5. Take Pan Add oil into it pour the batter with your hand spread it all over equally.

6. Cook both the sides till it becomes brown colour and crisp.