Haleem

INGREDIENTS 

• Mutton 250 gms.
• Wheat, soaked overnight, drained, pounded &
• husked 1 cup
• Channa dal,soaked for 1/2 hour A handful
• Moong dal, soaked for 1/2 hour A handful
• Masoor dal, soaked for 1/2 hour A handful
• Chili powder 1 tsp.
• Haldi 1/2 tsp.
• Onions, sliced and fried crisp 2 nos.
• Dhania powder 1 tsp.
• Ginger-garlic paste 2 tsp.
• Ghee 4 tbsp.
• Salt To taste

METHOD
1. Heat 6-8 cups of water in a heavy bottomed dekchi.
2.Allow the water to boil, then add the drained dal, wheat and mutton along
with the ginger-garlic paste, haldi, chili powder, dhania powder and salt to
taste.
3.Cook over low heat till mutton is tender, stir and mash well.
4.Add the crushed fried onion, heat the ghee and pour it over the Haleem.
5.Sprinkle lemon juice and serve hot.

Seekh kabab

INGREDIENTS:-

• Lamb mince 400 gms. 
• Chopped ginger 1 tsp.
• Chopped green chili ½ tsp.
• Chopped green coriander ½ tsp.
• Garam masala powder 1tsp.
• Red chili powder 1 tsp.
• Oil 1 tsp.
• Salt As per taste
• water.

METHOD:-


1. Squeeze mutton mince in a dry cloth to remove excess.


2. Mix all the above ingredients except oil. Knead well.


3. Divide into 8 equal portions and make balls.


4. Spread the mince balls on to the skewers, using a wet


hand. Press evenly to get kababs of six inches length.


5. Roast in a moderately hot tandoor for 7-8 minutes or in
a pre-heated oven(175° C) for 10 minutes.


6. Baste with oil and again roast for 2 minutes.


Note : For Seekh Kababs, use mince which has been passed through a mixer twice.

Nawabi Biryani

Nawabi Biryani

INGREDIENTS:-
Basmati rice 325 gms.
Mutton, cut in pieces ½ kg.
Onions, sliced 3 nos.
Ginger-garlic paste ½ tbsp.
Garam masala 1 tsp.
Red chilies 3 nos.
Cinnamon 1" piece
Curd, beaten ½ cup
Green cardamom 3 nos.
Pepper 5 nos.
Cloves 5 nos.
Shahjeera ½ tsp.
Turmeric powder ½ tsp.
Saffron, in 1/4 cup milk 1 pinch
Coriander/Pudina, chopped As required
Jardalu (apricots 5 nos.
Dry fruits As required
Ghee As required
METHOD:-


1.Fry the dry fruits & apricots in 2½ tbsps. ghee with a little salt to taste.
2.Now grind the fried onions and red chilies to a fine paste.
3.Marinate the mutton pieces with curd, ginger-garlic paste, onion paste, turmeric
powder and salt.
4.In a pressure cooker heat ghee, add the marinated mutton and pressure cook
till done.
5.Heat ghee again in another vessel, add the whole spices, fry for a while and
then add the washed rice.
6.Add salt, warm water so that comes 1½ inch above the rice and cook till the rice
is done.
7.Remove, spread out to cool and remove the whole spices.
8.Now to assemble, apply ghee to a heavy bottomed vessel, add the cooked
mutton and sprinkle little garam masala.
9.Cover with a layer of rice, followed by a melted ghee and then the saffron milk.
10.Lastly, add the fried nuts, cover tightly and keep on dum for 15-20 minutes.
11.Mix and serve hot garnished with chopped coriander & pudina.

pineapple pulao

Rice 2 cups
Pinneapple 1 large tin
Sugar 1 cup
Garam masala powder 1 tbsps.
Almonds(ground) As required
Saffron(soaked in 1/2 cup
warm milk)
½ tsp.
Ghee ½ cup
Salt To taste
1.Separate the pineapple pieces from the syrup and keep aside.
2.Add the sugar to the syrup and cook till the sugar dissolves.
3.Take a flat bottomed utensil and heat the ghee in it.
4.Fry the garam masala in the ghee.
5.Then add the rice, salt and stir for a few minutes.
6.Add boiling water upto 1" above the level of the rice and cook for 20 minutes.
7.Now add the pineapple bits and the syrup to the rice and stir slowly.
8.Separately mix the almonds in the saffron and milk and then sprinkle it over the
rice.
9.Cook over a low flame for a few more minutes.
10.Serve hot.

coconut pulao

INGREDIENTS:-
Rice 2 cups
Coconut milk 4 cups
Onions chopped 1 no.
Ginger cut fine 1" piece
Tomatoes peeled and diced 2 nos.
Cloves 4 nos.
Bay leaf 1 no.
Cinnamon stick 1" piece
Onion cut into thin rings 1 no.
Peppercorns 1 tsp.
Turmeric powder 1/2 tsp.
Cashewnuts fried 12 nos.
Ghee 4 tbsps.
Salt To taste

METHOD:-



1.Fry in oil the onions which are cut into rings till they are crisp and keep aside.
2.Heat the ghee and fry the chopped onions and ginger till soft.
3.Add the whole spices and then stir in the tomatoes and wait till cooked.
4.Mix the rice and salt now.
5.Add the coconut milk and the rest of the spices.
6.Bring to a boil and cook the rice on a low flame till tender and dry.
7.Garnish with the fried onion rings and cashew nuts.

cashew pulao

INGREDIENTS:-

Rice, cooked 2 cups
Cashewnuts, roasted and
powdered
3 tbsps.
Dry coconut, grating 2 tbsps.
Salt To taste
For seasonings
Mustard seeds ¼ tsp.
Red chilies 2 nos.
Asafeotida A pinch
Turmeric powder A pinch
Coriander leaves A few
Oil 2 tbsps.
METHOD:-

1.Heat oil and saute the ingredients below seasoning.
2.Next add the cooked rice and the rest of the ingredients and mix well.
3.Sprinkle chopped coriander leaves and serve with curd.

tuar dal di khichdi

INGREDIENTS:-
Tur dal 1 cup
Basmati rice ¾ cup
Water 3 cups
Cloves 5 nos.
Cinnamon 1½"piece.
Turmeric powder ½ tsp.
Ghee 1½ tbsp.
Salt To taste.
METHOD:-
1.Clean, rinse the dal & rice together and soak for 45 minutes.
2.Boil 3 cups of water and keep aside.
3.Heat ghee in a vessel, add the cloves, cinnamon and once they change colour,
reduce the flame and add the boiling water.
4.Then add the soaked rice & dal, turmeric powder and salt.
5.Bring to a boil, stir and pressure cook upto 2 whistles.
6.Once done remove from heat and serve hot.

onion pulao

Basmati Rice 200 gms.
Baby onions (Parboil) 200 gms.
Cloves 4 nos.
Cinnamon 2 sticks.
Dry red chilies 2 nos.
Cumin seeds 1 tsp.
Onion, chopped 1 tbsp.
Ghee 2 tbsps.
Salt To taste
1.Clean, soak the rice in water for a few minutes and then drain the water.
2.Heat ghee in a vessel, add the cumin seeds, chopped onions, chilies and fry till
they change colour.
3.Next add the cinnamon, cloves, soaked rice and fry a little longer.
4.Pour enough water, salt and cook the rice till the rice is partly done.
5.Add the parboiled onions to the half cooked rice, cover and cook over a low
flame.
6.Once done remove from heat and serve hot.