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.

DAL GOSHT

INGREDIENTS
Boneless mutton 1/2 kg.
Chana dal 1/2 cup
Tur dal 1/2 cup
Onion slice 4 nos.
Tomatoes chopped 2 nos.
Curd 1/2 cup
Lime juice 1 no.
Turmeric powder 1 tsp.
Red chili powder 1 tsp.
Mustard seeds 1/2 tsp.
Coriander powder 2 tbsp.
Garam masala,whole 1 tsp.

Garlic chopped 1 tbsp.

Ginger chopped 1 tbsp.

Cumin seeds 1 tsp.

Garam masala powder 1 tsp.

Coriander chopped 2 tbsp.

Green chili chopped 2 tbsp.

Amchur powder 2 tsp.

Oil 3 tbsp.

Salt To taste

 METHOD


1. Marinate mutton in Curd/Yogurt, lemon juice, part of
turmeric powder, part of Garam Masala Powder, mix
well, leave aside for 2 hours.
2. And now take chana dal and tur dal and cook it. Add
turmeric and green chilies when it comes to a boil cover
the pan and let it cook for some time till it is fully cooked.
3. Take a pan, put some oil, Whole Garam Masala and
add onion and sauté well.
4. Next add green chili when the onions gets golden
brown add ginger, garlic, coriander powder, remaining
turmeric powder, red chili powder, cook for some time.
5. Now add the marinated mutton to this mixture and

6. Grind dal in a mixer and add to the mutton.
7. Give tadka of mustard seeds, cumin seeds and whole
red chili, sprinkle some coriander and cook the pan and
simmer it for an hour.
8. Finely to this mixture add tomatoes, amchur powder,
add a little salt, remaining garam masala powder, and
cover it again for 10-15 minutes and cook on slow fire or
till the mutton is fully cooked.
9. Serve hot.

EGG CURRY

INGREDIENTS 
Eggs 6 nos.
For the masala :
Coconut ½ piece
Red chilies(roasted) 5 nos.

Coriander seeds(roasted) 2 tsp.

Ajwain seeds(roasted) 1 pinch

Methi seeds(roasted) 1 pinch

Jeera seeds(roasted) 1 pinch

Onion(chopped fine) 1 no.

Salt to taste

For seasoning :Onion(chopped fine) 1 no.

Oil 2 tbsp.

METHOD


1.Grind to a paste the ingredients for the masala.
2.Put the paste in a vessel and boil along with 4
cups of water and one onion.
3.When the curry is boiling, lower the flame and

break the six eggs one by one into the curry.
4.Add salt and cook till the eggs are done and
remove from the flame and keep aside.
5.Take another vessel, put some oil in it and fry one
onion till brown.
6.Pour the curry over it.
7.Boil for a little more time and remove from the
flame.

SHAMI KABAB

 INGREDIENTS 
Kheema without fat 500 gms
Chana dal (washed and soaked in water for
½ hour) 2 tbsp.
Garlic flakes 10 nos.
Ginger 1" piece
Garam masala 1 tsp.
Elaichi 2 nos.
Dalchini pieces 2 nos.
Lavang 3 nos.
Dhania jeera powder 1 tsp.
Pepper A pinch
Chili powder 1 tsp.
Kothmir and Pudina chopped A handful
Egg 1 nos.
Lemon juice ½ no.
Onion minced 1 nos.
Oil/Ghee For frying
Salt To taste


METHOD:-

1. To the washed and drained kheema,
add the chana dal, sabut masala, 1cup
warm water, salt to taste and then cook
till dry.
2. Remove from heat and add ginger,
garlic, pepper, chili powder, dhania and
jeera powder. Grind to a fine paste and
then form into dough.
3. To the minced onion, add the finely
chopped pudina, kothmir, lime juice and
salt to taste.

4. Beat the egg lightly. Divide the dough
into lemon- sized balls.
5. Flatten each ball in the palm of your
hand and stuff with a little of the onion
mixture.
6. Shape into a kabab and dip in the
beaten egg. Shallow fry till it turns color

SPICY FISH

INGREDIENTS 
Fish(centre bone river fish)
1 kg.
Malt vinegar ½ cup
Ginger paste 3 tbsp.
Garlic paste 3 tbsp.
Green chili paste 4 tsps.
Ajwain 3 tbsp.
Red Chili Powder 1 tsp.
Turmeric ½ tsp.
White pepper powder ½
tsp.
Gram flour 1 cup
Orange colour Few drops
Oil to fry
Salt to taste

METHOD


1.Wash the fish and cut into 1/2" thick slices and pat dry.

2.First Marination:
- Dissolve salt in vinegar and leave the fish in this
marinade for atleast 25 mins.
- Remove, place between two napkins and press gently
to remove the excess moisture.

3.Second Marination:
- Mix the ginger,garlic & chili paste, ajwain, red chillis,
turmeric, pepper and salt with gram flour.
Add 7 tbsps of water and orange colour and make a
paste of coating consistency.
- Apply the paste on both sides of the fish and arrange
them on a tray atleast an inch apart. Keep aside for 20
mins.
4.Heat ghee in a frying pan and fry the fish over medium
heat until well cooked.

TANDOORI FISH

 Delicious grilled fish marinated in Yogurt and spices

INGREDIENTS 


Fish 800 gms.
Ginger 1 cm. piece
Cumin seeds 1 tsp.
Chili powder ½ tsp.
Amchoor 1 tsp.
Turmeric powder ½ tsp.
Ghee 1 tbsp.
Garlic 1 tbsp.
Salt to taste
Dry mint leaves 1 tsp.
Lime juice 1 tsp.
A little curd

METHOD


1. Grind together garlic, ginger, cumin seeds to a smooth
paste. Add amchoor, chili powder, salt and Curd/Yogurt.
2. 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.
3. Marinate the fish with the ground paste for 3 hours.
4. 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.
5. 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.

FISH CURRY

INGREDIENTSBoneless fish 12 fillets
Mustard seeds 1 tsp.
Garlic, chopped 8 cloves
Ginger, julienne 1" 1 no.
Green chilies, slit lengthwise,
deseeded and julienned 6 nos.
Onions, grated 150 gms.
Curry leaves 24 nos.
Tomatoes, pureed & strained 3 nos.
Turmeric powder ½ tsp.
Coconut milk 2 cups
Vinegar 1 tbsp.
Coriander leaves 1 tbsp.
Oil 2 tbsp.
Salt To taste

METHOD

1.Heat oil in a pan and season with mustard
seeds.
2. Stir over medium heat until they begin to
splutter.
3. Add garlic and ginger and stir for a minute.
Add green chilies. Add onions and sauté until
brown. Add turmeric powder,curry leaves and
tomatoes. Fry for 2-3 minutes.
4. Add the
coconut milk. Bring to a boil.
5. Add fish, salt and vinegar. Cover and simmer
for a few minutes till the fish is tender. Stir only
once or twice and very gently to make sure that
the fillets do not break.
6. Taste and adjust the seasoning. Garnish with
coriander leaves and serve with Steamed Rice.

FISH FRY

INGREDIENTS 

Boneless fish fillets 500 gms.
Red chili powder ½ tsp.
Ground cumin 1 tsp.
Ground coriander ½ tsp.
Garlic, crushed 3 nos.
Ground anise seeds (fennel) 1 tsp.
Lemon juice 1 tbsp.
Oil For deep-frying
Salt To taste


METHOD


1. Remove skin from fish, rinse and pat dry with
paper towels. Cut into large chunks.
2. Mix together cumin, coriander, ground anise,
chili powder, garlic, lemon juice and salt, blending
to a smooth paste.
3. Spread over fish, cover and refrigerate for an
hour.
4. Half fill a deep pan or Kadhai with oil and heat.
Fry the fish, until golden brown.
5. Drain on paper towels. Serve hot.

EGG VANDALOO

INGREDIENTS 
Hard boiled eggs 4-5 nos.
Onions 2 nos.
Dry red chilies 4 nos.
Garlic 5 flakes
Ginger 1 piece
Cummin seeds ½ tsp.
Cinnamon 1 piece
Garam masala 1 tsp.
Vinegar ¾ cup
Sugar 1 tbsp.
Ghee 2½ tbsp.
Salt To taste


METHOD
1. Grind the red chilies, garlic, ginger and
cummin seeds with a little vinegar and salt to
taste.
2. Chop the onions and fry in ghee, then add
the ground paste and cinnamon to it.
3. Then add sugar, vinegar and garam masala.
4. Shell the eggs, cut into halves, lengthwise
and add to the curry.
5. Cook till the gravy thickens and serve with
rice or rotis.

GRILLED FISH

INGREDIENTS 
Pomphret,big 1 no.
Garam masala 1 tsp.
Coriander powder 1 tsp.
Vinegar 2 tbsps.
Ginger garlic paste 1 tbsp.
Chilli powder To taste
Oil 1 tsp.
Salt To taste

METHOD


1.Rub the fish with salt, chilli powder, garam masala,
vinegar, coriander powder and ginger garlic paste. Keep
it aside.
2. Line a pan with oil and grill the fish.
3. Serve hot.

CHICKEN BIRYANI

Chicken pieces marinated in a spice and curd mixture and cooked
with basmati rice on a slow fire.


INGREDIENTS 


Rice (Basmati) 300 gms.
Chicken pieces 600 gms.
Whole garam masala 2
tbsp.
Sliced onions 1 cup
Chopped garlic 2 tbsps.
Chopped ginger 2 tbsps.
Red chili powder 3 tsps.
Coriander powder 1 tbsp.
Turmeric powder 2 tsps.
Bay leaf 2 nos.
Chopped tomato ¾ cup
Chopped green coriander
1 tbsp.
Curd (yogurt) 1 cup
Saffron ½ gm.
Garam masala powder 3
tsp.
Milk ½ cup
Butter 50 gms.
Golden fried sliced onions
¾ cup
Ginger julienne's 1 tbsp.
Oil 3 tbsps.

Mint leaves 2 tbsp.

Salt To taste

METHOD
1. Pick, wash and soak rice in water for about 30 minutes.
2. Boil water, add ½ of the Whole Garam Masala , bayleaf
and salt and boil rice till ¾th done. Drain rice and keep
aside.
3. Mix salt, ½ of the red chili powder, ½ of the chopped
ginger, ½ of the chopped garlic, 1 tsp. Garam Masala
Powder, ½ of the turmeric powder and Curd/Yogurt. Mix
well and put chicken pieces in this for an hour.
4. Heat oil in a Patila or a thick bottomed pan. Add
remaining Whole Garam masala .Let it crackle. Add Sliced
onions and sauté’ until light golden brown.
5. Then add remaining chopped ginger, chopped garlic,
coriander powder, turmeric powder, red chili powder, 1 tsp.
Garam Masala powder and chopped tomatoes. Cook for
about 5 minutes. Add marinated chicken and cook till
chicken is tender.
6. Dissolve saffron in warm milk and keep aside.
7. Arrange alternate layers of chicken and rice. Sprinkle
saffron dissolved in milk, remaining Garam Masala
powder, ginger julienne's, mint leaves, golden fried sliced
onions and butter in between the layers and on top. Make
sure that you end with the rice layer topped with saffron
and spices.
8. Cover and seal with aluminum foil or Roti dough. Cook


in a preheated oven, for 10-12 minutes. Alternatively cook
on an indirect slow flame for 10 to 12 minutes.

HYDERABADI BIRYANI

 The ultimate of Nawabi cuisine.Cooked in the tandoori style- a
rich preparation of rice and mutton
INGREDIENTS
Basmati Rice 500 gms.
Mutton cut into small
pieces 1kg.
Garam Masala 2 tsp.
Red chilies 6 nos.
Cashewnuts A handful
Onions (sliced fine and
fried till crisp) 5 nos.
Cloves 2 nos.
Dalchini 2 pieces
Elaichi 3 nos.
Green chilies 6 nos.
Kothmir, chopped 1
small bunch
Pudina chopped 1 small
bunch
Ginger Garlic paste 3
tsp.
Saffron (dissolved in ¾
cup milk) 2 pinches
Curd beaten 1 cup
Lime juice 2 nos.
Eggs boiled 4 nos.
Ghee /Oil 5 tbsp.
Salt to taste
 METHOD
1. Grind the red chilies and cashewnuts to a fine paste.
2. To the mutton apply the ginger - garlic paste and beaten
curd. Set aside.
3. Heat 4 tablespoons ghee and
fry the red chili masala.
4. Add the marinated mutton, ¼ of the fried onion, one
teaspoon garam masala and salt to taste.
5. Keep frying till ghee separates. Add 1½ cups warm water.
Pressure cook till tender.
6. Heat dekchi, add 1 tbsp ghee and fry the sabut masala.
7. Add the rice and fry a little. Add the green chilies and salt
to taste.
8.Add enough warm water. Cook till rice is done, remove
and spread on a thali, discarding the whole masala.
9. Mix together the chopped kothmir, pudina, garam masala
and fried onion.
Set aside.
10.Take a heavy bottlomed dekchi and line it with ghee.
11.Spread a layer of rice and cover it with half of the mutton.
Sprinkle half of the pudina / kothmir mixture and juice of 1
lime.
12.Cover with rice, followed by a mutton layer. Finish with a
rice layer.
13.Sprinkle the rice with saffron milk and dot with ghee.
14.Cover tightly and place over a griddle for dum for 20
minutes. Serve hot, garnished with eggs cut into halves.

CHICKEN MAKHANI (BUTTER CHICKEN)

 INGREDIENTS
Chicken 800 gms.
Kashmiri Red Chili Powder 1 tsp.
Lemon Juice 1 tbsp.
Salt To taste
Marination
Curd (Yogurt) 1 cup.
Ginger paste 2 tbsps.
Garlic paste 2.tbsps.
Garam Masala powder 1/2 tsp.
Kashmiri Red chili powder 1 tsp.
Lemon juice 2 tbsps.
Butter 2 tbsps.
Mustard oil 2 tsps.
Salt To taste
Makhani Sauce
Whole garam masala 1 tbsp.
Tomato puree 400 gms.
Sugar/Honey 2 tbsps.
Ginger paste 1 tbsp.
Garlic paste 1 tbsp.
Red chili powder 1 tbsp.
Garam masala powder ½ tsp.
Fresh cream 1cup.
Kasoori methi ½ tsp.
Chopped green chilies 1 tsp.
Butter 50 gms
Salt To taste
 METHOD
1. Skin and clean the chicken. Make incisions with a
sharp knife on breast and leg pieces.
2. Apply a mixture of red chilli powder, lemon juice
and salt to the chicken and leave aside for half an
hour.
3. Hang the yogurt in a muslin cloth for 15-20
minutes to remove extra water. Add red chilli
powder, salt, ginger-garlic paste, lemon juice,
garam masala powder and mustard oil.
4. Apply this marinade to the chicken pieces and
refrigerate for 3 to 4 hours.
5. Put the chicken onto a skewer and cook in a
moderately hot tandoor or a preheated oven (200
degrees celsius) for 10-12 minutes or until almost
done. Baste it with butter and cook for another 2
minutes. Remove and keep aside.
6. Heat butter in a pan. Add whole garam masala.
Let it crackle. Then add ginger-garlic paste and
chopped green chillies. Cook for 2 minutes.
7. Add tomato puree, red chilli powder, garam
masala powder, salt and one cup of water. Bring to
a boil. Reduce heat and simmer for 10 minutes. Add
sugar or honey and powdered kasoori methi.
8. Add cooked tandoori chicken pieces. Simmer for
5 minutes and then add fresh cream.
9. Serve hot with naan or parantha

PEEPER CHIKEN

INGREDIENTS 
1 whole chicken cut up
3 onions (finely chopped)
2 tomatoes (finely chopped)
2 tbsp ginger-garlic paste
2 tsp fennel seeds powder (saunf
powder)
1 tsp mustard seeds
1 tsp garam masala
3 tsp red chili powder
2 tsp cumin seeds
1/2 tsp turmeric powder
4-6 tsp freshly ground pepper powder
2 tsp coriander powder
2 tbsp fresh coriander leaves, finely
chopped
Salt to taste
Oil for frying
METHOD
Clean the chicken and cut into small pieces
In a non-stick pan, heat the oil, add mustard
seeds and fennel seeds powder, and fry until
seeds splutter.
Add ginger-garlic paste onions and allow them
to cook until they turn golden brown in color.
Then add chicken pieces. Sprinkle garam
masala, red chili powder, turmeric powder and
salt and allow them to cook.
Add cumin seeds, coriander powder and
pepper powder. When the chicken is half
cooked, add coriander leaves, tomatoes and
mix well.
Cover the pan and let the chicken cook well.
Serve HOT

CHICKEN LOLLIPOP

 Chicken wings coated with tasty batter and deep fried

INGREDIENTS 
Chicken, wings with skin 8 nos.
Eggs 2 nos.
Green chilies, ground 6 nos.
Ajinomoto ¼ tsp.
Pepper powder ¼ tsp.
Garam masala ¼tsp.
Chili sauce ½ tsp.
Soya sauce ½ tsp.
Worchestershire sauce 1 tbsp.
Flour ( maida ) 50 gms.
Ginger, paste 1 tsp.
Garlic, paste 1 tsp.
Yellow colour or red colour A pinch
Water ½ cup
Oil for deep frying As required
Salt ½ tsp.
METHOD
1.Cut the wings into two, chop the end bone,
pull the flesh up with the skin and remove the
thin bone and mould into a lollipop.
2.Boil the lollipops with ½ cup water, ½
tsp.salt for 5 minutes and with 1tbsp
worchestershire sauce for 5 minutes. Remove
and cool.
3.Mix all ingredients thoroughly, except
lollipops and prepare a thick batter.
4.Heat oil in a deep pan, dip lollipop into the
thick batter and fry on medium heat to a light
brown colour.
5.Serve hot with szechwan sauce

KADHAI CHICKEN

               Chicken cooked in a traditional Kadhai. 

INGREDIENTS 
Whole Chicken 1 no.
Medium Tomatoes 8-10 nos.
Coriander leaves 2 tbsp.
Medium onions 2 nos.
Garlic paste 2 tbsp.
Ginger, finely chopped 2 tbsp.
Dry red chilies 6-8 nos.
Chopped green chilies 8 nos.
Red chili powder 1 tsp.
Whole Coriander (dhania) 1
tbsp.
Garam masala powder 1 tsp.
Coriander powder (dhania
powder) 1tsp.
Whole Garam masala 1 tsp.
Oil 2 tbsp.
Salt As per taste
METHOD
1. Skin and cut the chicken into pieces.
2. Take whole dhania, dry red chilies and pound
together.
3. Slice the onions.
4. In a Kadhai take oil, add Whole Garam Masala,
garlic, whole dhania, green chilies and red chilies
mixture. Add onions. Fry till onions are golden brown.
5. Put in tomatoes, ginger, dhania powder and red chili
powder.
6. Add some water. Cover and let it cook. Once the
gravy is reduced put in the chicken pieces, salt and
coriander leaves.
7. Mix well, sprinkle the Garam Masala Powder. Cover
and cook for 8-10 mins on low flame.
8. Serve hot.

CHILLY CHIKEN

          Chicken in chili and Soya sauce gravy.

INGREDIENTS 
Chicken boneless 800 gms.
Ajinomoto A pinch
White pepper powder ½ tsp.
Sugar 1 tsp.
Soya Sauce 2 tbsps.
Cornflour 2 tbsps.
Egg 1 no.
Chopped green chilies 8 nos.
Chopped Garlic 6-8 cloves
Oil 1 tbsp.
Oil to fry -
Salt As per taste
METHOD
1.Marinate the boneless chicken pieces (one inch
cubes) in 1 tablespoon. Soya sauce, salt, egg and 1
tablespoon cornflour for ten minutes.
2.Deep fry chicken in hot oil till light brown.
3.Heat 1 tablespoon oil in a wok. Add chopped garlic
and chopped green chilies and toss for 15 seconds.
4.Add 2 teacups of chicken stock or water. Bring it to a
boil. Add ajinomoto, sugar, white pepper powder, salt
and rest of the Soya sauce.
5.Add fried chicken pieces and cook for 3 minutes.
6.Add rest of cornflour, after dissolving it in water. Stir
constantly.
7.Garnish with chopped spring onions and green chilies
julienne.

TANDOORI CHIKEN

Chicken shreds with mushrooms prepared in Soya - ginger sauce

INGREDIENTS 
Cooked & shredded Chicken 500
gms
Dried Mushrooms 4 nos.
Finely chopped onion 1 no.
Chicken Stock ¼ ltr.
Soya Sauce ¾ cup
Fresh ginger,finely chopped 1 tbsp.
Garlic clove, crushed 1 no.
Vinegar 4 tbsp.
Sugar 1 tsp.
Cornflour 1 tbsp.
Sherry 1 tbsp.
Tomato puree 1tsp.
Pepper To taste
Salt To taste
METHOD
1. Put the Soya sauce, onion, ginger, garlic,
vinegar, sugar, tomato puree, salt and pepper in a
saucepan.
2. Bring to a boil and simmer for 2 minutes.
3. Soak the dried mushrooms in warm water for
half an hour. Then drain, rinse and cut into thin
slices.
4. Heat the oil in a saucepan and add the chicken
shreds. Cook for 3-4 minutes.
5. Add the stock and the Soya sauce mixture,
together with the cornflour mixed with sherry, to
the chicken.
6. Add the mushrooms and cook till sauce
thickens slightly.
7. Serve hot.

MURG DO PIAZA

A famous chicken dish that can be prepared in a jiffy

INGREDIENTS 

Chicken pieces 1 kg.
Onions, sliced 500 gms.
Garlic, sliced 50 gms.
Ginger, sliced 50 gms.
Red chili powder 1/2 tsp.
Turmeric powder 1/2 tsp.
Whole red chili 4 nos.
Garam Masala 10 gm.
Tomato puree 300 ml.
Coriander powder 15 gms.
Water 500 ml.
Ghee 150 gms.
Salt To taste
METHOD
1.Slice the onions, ginger and garlic and keep
aside.
2.Heat ghee for 1 minute, then add tomato puree,
turmeric powder, red chili powder, red chilies and
coriander powder, cover the dish and cook on high
for 3 minutes.
3.Put the sliced onions, ginger, garlic and cook for 3
minutes on high.
4.Mix chicken in the above ingredients and 500 ml
water and cook for 8 minutes.
5.Stir well, add salt, garam masala and cook for 7
minutes, till done.