| Lock Stock And Two Smoking Tikkas |
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| GUD HALWA |
| Soak semolina in water for twenty minutes. Boil water in a pan. Add the jaggery powder and let it melt. |
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| MANGO CHUTNEY |
| Blend all the ingredients to make a very fine paste. Refrigerate and serve cold. |
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| MURG MALAIWALA |
| Make small incisions in the drum sticks of chicken. Marinate with ginger, garlic paste and white pepper for thirty minutes. |
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| MUSHROOM KOFTA IN TOMATO GRAVY |
Wash and chop spinach leaves. Take oil in a pan, add garlic, spinach and salt. Remove and add paneer, corn flour, wheat flour and salt. Mix it with spinach and make dough. Flatten the dough and make small koftas.
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| PANEER BHURJI |
Cut half the paneer into cubes and crumble the other half. Marinate with ginger and garlic paste, salt and red chilli powder. Slice tomatoes into quarters.Heat desi ghee in a pan, add bay leaves, whole red chillies, mace, green cardamoms, cloves, black pepper corns, garlic paste and ginger paste. As the garlic turns brown, add the tomatoes, salt and cook on low heat. Grind the tomato mixture and strain it.
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| PRAWN POTATO SOUP |
| Peel and cut the potato into big chunks. Boil the onions and potatoes and make a puree. Peel and devein the prawns. Wash and cut into small pieces. |
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| PRAWN COCONUT CURRY |
| Deshell and Devein the prawns. Marinate the prawns with a mixture of gingerpaste, garlic paste, red chilli powder, salt and lemon juice. |
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| RAW BANANA KEBAB |
| Cut the ends of the bananas and make a slit. Cook them for five to seven minutes. Cool the cooked bananas by putting them in cold water. Peel and mash them well. |
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| SPICY POTATO |
| Boil, cool and peel the potatoes. Dice them into small pieces. Boil, cool and peel the tomatoes and grind to a fine puree. Finely chop onions and six to seven green chillies. |
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| BRAIN CUTLET |
| Boil water with salt and turmeric and add the brains. Boil for three to four minutes. Once the brains are blanched, cool them by putting them in cold water. Cut them into small pieces. |
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| CHICKEN DO PYAZA |
For garam masala: Mix green cardamom powder, mace powder, clove powder, cinnamon powder and black cardamom powder. Cut chicken into even size pieces and marinate with garlic paste, ginger paste, salt and some red chilli powder.
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| DAHI KEBAB |
Lay a muslin cloth over a bowl and pour the yoghurt into it. Pick up the edges of the cloth and tie a knot. Hang it till it turns into a cheesy mixture. Grate the cheese. Dry roast coriander seeds and black pepper and grind to a powder.
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| DHULI URAD DAL |
Soak urad dal in water for fifteen minutes and drain. Heat desi ghee in a pan. Add the dal and fry it.Then add salt, turmeric powder, red chilli powder and mix it well with half a cup of water. Now add milk and simmer for ten minutes.
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| FISH CURRY |
| Cut fish into even size pieces and marinate with salt, black pepper powder and lemon juice for thirty minutes. Dry roast coriander seeds, black pepper and raw rice till the rice turns brown. Cool and grind it. |
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| FRIED ARTICHOKES, CORN and MUSHROOMS |
| Cut the baby corns diagonally. Remove the stem of the mushrooms and cut them into quarters. Remove the white portion of the red and yellow peppers. Blanch the vegetables separately and rinse in cold water. |
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| BENGALI LAMB CURRY |
| Marinate the lamb with yoghurt, turmeric powder, castor sugar, salt, red chilli powder and some mustard oil. Heat mustard oil in a pan, add onion, ginger paste, garlic paste and saute. Once the garlic turns brown, add the marinated lamb, green chillies and water. Allow it to simmer. |
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| BOTTLE GOURD MUSSALLAM |
Peel and cut bottle gourd into four large round pieces. Scoop out the seeds. Marinate with garlic paste, ginger paste, turmeric, red chilli powder and lemon juice for five to ten minutes. Boil, peel and cut the potato into small pieces.
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| CHICKEN IN TOMATO GRAVY |
Cut chicken thighs into even size pieces. Marinate in a mixture of garlic paste, chilli powder, pepper powder, salt, oil and lemon juice. Heat oil in a pan and fry the melon seeds. When they turn brown, strain the oil and blend to a fine paste.
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| CHICKEN KORMA |
| Cut the chicken into even size pieces and marinate with a mixture of salt, red chilli powder, turmeric powder and yoghurt for thirty minutes. Blend green chillies, onions and water to make a thick onion paste. |
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| CHICKEN ROGAN JOSH |
| Heat oil in a pan and add sliced onions. Once they turn brown, cool and blend with water to form a creamy paste. Cut chicken breasts into big equal size pieces and fry them. |
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| COCONUT RICE |
Wash and soak rice in water for thirty minutes. Take oil in a pan, add black cardamom, cinnamon, mace, cloves, black pepper and green cardamom. Cook for a few seconds. Now add ginger and garlic paste and onions. Saute till they turn brown.
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| CRUNCHY POTATO |
Cut the potato in even size pieces and add some salt and blanch in water. Heat coconut oil in a pan, add mustard seeds, green chillies, curry leaves and cashew nuts.
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| DAL WITH RAW MANGO |
Soak toor dal for twenty minutes with very little water. Peel the mango and cut it in small cubes. Heat refined oil in a pan, strain toor dal and roast it. Add yellow chilli powder, ginger paste, garlic paste, turmeric powder and water and cook. Add the mangoes, salt and lemon juice (optional).
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| FISH SALAN |
Cut kingfish into equal size pieces. Marinate with fennel powder, saunth, turmeric powder, refined oil and salt for 10- 15 minutes. Blanch ripe tomatoes. Peel and blend them to make a thick puree.
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| GARLIC PARANTHA |
| Mix garlic, desi ghee, yoghurt and water. Mix flour and salt separately. Add the prepared mixture of garlic and yoghurt and make a dough. Roll into paranthas and cook on a tawa. Serve hot |
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| KEEMA BIRYANI |
Wash and soak rice in water for some time. Dry roast cumin seeds, coriander seeds, green cardamom, cinnamon, mace, black peppercorns and cloves. Cool and grind to a fine powder.
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| KHEER KHAS KHAS |
Blanch the nuts, almonds and pista. Drain the water, peel the skin and slice into small pieces. Soak the rice in water. Blend cashew nuts and water in a mixer to a creamy paste.
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| LOTUS STEM AND POTATO |
Cut potatoes into very thin slices. Soak them in water for sometime and then boil in salt water. Drain and keep aside. Peel and cut lotus stems into diagonal pieces and keep in water for sometime. Boil in salt water and drain.
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| MAALPUA |
| To make the sugar syrup: Boil sugar and water. Keep stirring and remove from fire when thick. Add water to maida to make thick batter. |
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| MANGO DESSERT |
| Peel and dice mangoes into small pieces. Boil milk and add cream, sugar, cinnamon powder, mango pieces and a few mint leaves. |
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| METHI CHICKEN |
Cut the chicken into even size pieces. Marinate with garlic, ginger, salt, red chilli powder and lime juice for thirty minutes. Soak kasoori methi in water.
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| MIXED VEGETABLES |
| Peel drum sticks and cut into even size pieces. Peel bitter gourds, make small incisions and blanch |
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| MOONG DAL PAYASAM |
| Soak moong dal in water. Heat some ghee in a pan and add cinnamon and green cardamom. Saute for a minute. |
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| ONION PARANTHA |
| Make a dough with wheat flour, maida, salt, black onion seeds, desi ghee and water. Take small balls and roll to make paranthas. Apply butter and cook on the tawa. Serve hot. |
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| PALAK BHURJI |
Chop the spinach. Heat oil in a pan, add some garlic paste, spinach and salt and cook for some time. Heat desi ghee in a pan, add garlic paste, ginger paste and saute. Once the garlic turns brown, add tomatoes, cumin powder and coriander powder. Cook for some more time.
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| PINEAPPLE RAITA |
Peel the potatoes and cut into small dices. Cut fresh pineapple into fine small pieces.
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| RICE IN LAMB STOCK |
Soak the rice in water for twenty minutes. Heat desi ghee in a pan and add black cardamoms, bay leaves, cinnamon and fennel seeds.
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| ROSE PETAL RICE |
| Soak the basmati rice for fifteen minutes. Blend soaked rice with little milk, Heat milk in a pan,pour prepared mixture in it, add cardamom powder, saffron, sugar,rose petal powder, rose water, add some more milk, cook on low flame. |
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| SABZIYON KI TEHRI |
| Soak the rice in double the amount of water for twenty minutes. Peel and cut carrots, beans and potatoes into small diagonal pieces. Boil water in a pan, add salt and blanch potatoes, carrots,peas and beans, separately for two to three minutes. Once they are boiled, rinse them in cold water. |
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| SPANISH FISH FRY |
| Dice onions and tomatoes into thin slices. Cut the sole fish into big pieces. Marinate it with salt and lemon juice for thirty minutes. |
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| TOMATO RICE |
Soak rice for fifteen minutes. Make two small slits at the top of the tomatoes. Heat water in a pan and boil the tomatoes for sometime. Cool them in cold water. Peel and blend to make a puree.
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