FISH BIRYANI

(quantity for 4)

Pulao rice--------------------------------------------400 gm.

Tomatoes--------------------------------------------500 gm.

Coconut----------------------------------------------1/2

Salt-----------------------------------------------------to taste

Cloves------------------------------------------------2-3 gm.

Cinnamon-------------------------------------------2-3 gm.

Pepper-----------------------------------------------2-3 gm.

Bay leaf----------------------------------------------2-3 gm.

Fat-----------------------------------------------------50 gm.

Fish---------------------------------------------------500 gm.

Garlic-------------------------------------------------3-4 cloves

Ginger------------------------------------------------5 gm.

Mint leaves------------------------------------------a few

Curds (yogurt)--------------------------------------150 ml.

1) Remove bones from fish and marinateit in curds mixed with salt, chopped garlic, ginger and mint leaves. Let it stand for one hour.

2) Prepare rice as for coconut pulao.

3) When rice is three-fourths done make a well in a centre, and put in the fish.

4) finish off the cooking. Mix well and serve hot.

VEGETABLE PULAO

(quantity for 4)

Pulao rice---------------------------------------------500 gm.

Peas---------------------------------------------------115 gm.

Beans--------------------------------------------------115 gm.

Carrots-------------------------------------------------225 gm.

Cauliflower--------------------------------------------55 gm.

Tomatoes---------------------------------------------115 gm.

Onions-------------------------------------------------115 gm.

Cardamom-------------------------------------------2-3 gm.

Cinnamon---------------------------------------------2-3 gm.

Bay leaf------------------------------------------------2-3 gm.

Pepper corn------------------------------------------2-3 gm.

Salt------------------------------------------------------to taste

Fat------------------------------------------------------100 gm.

Vegetable stock or Water-----------------------1 litre.

Method

1) Shell peas. Peel and cut carrots into long slices. String and beans also into long slices. Break cauliflower into flowerettes. Slice onions.

2) Wash and drain rice.

3) Heat fat. Fry onions till crisp and remove.

4) Fry vegetables slightly and remove.

5) Add whole spices and rice; fry well.

6) Add vegetable stock/water and cook.

7) When rice is three-fourths done make a well in a centre. Add vegetables, cover and cook on a slow fire with live coal on lid or covered in slow oven.

8) Cook till rice and vegetables are tender.

9) Mix well and serve hot, garnished with fried onions.

N.B. : The amount of stock or water is approximate. The exact quantity required will be depend on the quality of rice and the strength of heat.

ALU GOBI KI TAHARI

(quantity for 4)

Pulao rice--------------------------------------------500 gm.

Potatoes---------------------------------------------225 gm.

Cauliflower------------------------------------------225 gm.

Fat (oil)-----------------------------------------------85 gm.

Turmeric---------------------------------------------2 tsp.

Dry ginger powder-------------------------------1/4 tsp

Chilli powder---------------------------------------1 tsp

Garam masala powder-------------------------1 tsp

Bay leaves------------------------------------------2

Cloves-----------------------------------------------8

Cinnamon------------------------------------------1-2 piece

Salt---------------------------------------------------to taste

Method

1) Peel and cut the potatoes in four. Cut cauliflower into flowerettes.

2) Pick and wash rice and let it soak for half an hour.

3) Heat fat in a pan. Add cloves, cinnamon and bay leaves. Brown.

4) Add drained rice, potatoes and cauliflower and fry well for a few minutes.

5) Add turmeric and ginger powder; stir.

6) Add hot water which should be 3.5 cm. (1 1/2") above the rice.

7) Stir in salt and chilli powder.

8) Cover and cook till rice is done.

9) When rice is cooked and each grain is separate, sprinkle garam masala over.

10) Toss lightly and serve hot.

COCONUT YELLOW RICE

Coconut-----------------------------------------------115 gm.

Onions-------------------------------------------------50 gm.

Turmeric----------------------------------------------a pinch

Fat (Oil)-----------------------------------------------50 gm.

Cinnamon--------------------------------------------2gm.

Cardamom------------------------------------------2gm.

Cloves & Bay leaf---------------------------------2 gm.

Badyan-----------------------------------------------2 gm.

Stock or Water--------------------------------------900 ml.

Salt----------------------------------------------------to taste

Method

1) Clean, wash and soak rice for half an hour.

2) Scrap and grind coconut; soak in part of stock or water.

3) Heat fat, fry sliced onion till brown and crisp. Remove.

4) Add spices, drained rice, turmeric and fry.

5) Add hot stock, coconut milk and salt.

6) Cook till rice is tender.

7) Serve hot garnished with fried onions.

LIME RICE

(quantity for 4)

Rice----------------------------------------------------500 gm.

Lime---------------------------------------------------2 nos.

*1 rice : 2 water

Oil-----------------------------------------------------30 gm.

Turmeric---------------------------------------------1 tsp.

Fenugreek------------------------------------------1 tsp.

Split black gram----------------------------------15 gm.

Split bengal gram--------------------------------15 gm.

Mustard seeds------------------------------------1/4 tsp.

Asafoetida------------------------------------------a pinch

cashew-nuts----------------------------------------30 gm.

Peanuts----------------------------------------------30 gm.

Curry leaves----------------------------------------a few springs

salt-----------------------------------------------------to taste

Red chillies (whole)-------------------------------10 gm.

Method

1) Boil rice and set aside.

2) Roast and powder fenugreek, turmeric, and black gram. Mix with rice. Add salt and lime juice.

3) Heat oil fry nuts and remove.

4) Add curry leaves, mustard seeds, asafoetida, bengal gram and red chillies.

5) When brown, remove from fire and add to rice. Mix well. Add nuts and serve hot.

NARGISI KOFTA CURRY

Meat minced----------------------------------------500 gms.

Eggs boiled-----------------------------------------4 nos.

Egg----------------------------------------------------1 no.

Garam masala powder--------------------------a pinch

green chillies----------------------------------------2 - 3 nos.

Salt-----------------------------------------------------to taste

Fat (Oil)-----------------------------------------------to fry

Tomatoes--------------------------------------------500 gms.

Turmeric----------------------------------------------1 t. Spn.

Red chilli powder----------------------------------1 t. Spn.

Garlic--------------------------------------------------1 t. Spn.

Coriander leaves-----------------------------------2 - 3 springs

Method

Minced meat finely. Add beaten egg. Add finely chopped green chillies, onion, powdered spices and salt. Dip egg in seasoned flour. Coat with minced meat mixture and deep fry. Meanwhile heat fat for curry and saute sliced onions. Add garlic, turmeric and red chilli powder and fry. Add pureed tomatoes and salt and simmer. Drop the koftas one by one into the gravy and simmer. Cut the koftas into two halves and let each piece float in the gravy with yolk side up. Garnish with coriander leaves.

KEEMA MATAR

Minced mutton-----------------------------------------1/2 kg.

Peas------------------------------------------------------1/4 kg.

Red chilli-------------------------------------------------115 gms.

Tomatoes------------------------------------------------50 gms.

Garlic------------------------------------------------------5 gms.

Garam masala powder------------------------------5gms.

Ghee------------------------------------------------------115 gms.

Salt---------------------------------------------------------to taste

coriander powder--------------------------------------5 gms.

Turmeric--------------------------------------------------5 gms.

Garam masala whole---------------------------------a little

onions-----------------------------------------------------115 gms.

Method

Prepare ordinary gravy out of onions, tomatoes, ginger, garlic, coriander powder and turmeric. (In hot oil add all the ingredients) and fry.

add keema (minced mutton) and cook for 20 minutes. Sprinkle water as and when required. When tender serve hot.

PANEER ZALFREZI

Paneer(cottage cheese)--------------------------500 gm.

Onion---------------------------------------------------200 gm.

Salt------------------------------------------------------to taste

Cumin seed-------------------------------------------5 gm.

Carrots-------------------------------------------------100 gm.

Capsicum---------------------------------------------100 gm.

Turmeric-----------------------------------------------10 gm.

Red chilly-----------------------------------------------5 gm.

Fat(Oil)-------------------------------------------------50 gm.

Potatoes-----------------------------------------------100 gm.

Method

Cut paneer into julienne. Slice onions. Prepare seedless julienne of capsicum. Heat fat, temper with cumin seeds and rest of powdered masala. Fry onion, carrots, potatoes and capsicum for a while. Add deep fried juliennes of paneer. Cook till gravy is tender. Served hot with chopped green chilli and coriander leaves on top.

TANDOORI POMFRET

Pomfret----------------------------------------------------1 kg.

Salt----------------------------------------------------------to taste

Lemon------------------------------------------------------2 no.

Garam masala powder--------------------------------5 gm.

Curry powder---------------------------------------------5 gm.

Cumin powder-------------------------------------------a little

Method

Make paste with garam masala powder, salt, curry powder and lemon juice. Apply this paste over the clean pomfret and leave aside for few minutes. Cook it in moderate hot tandoor till tender. Serve hot garnished with green chilli, lemon slices and ring onions.

N.B. : Can be grilled if tandoor is not available.

TIKKA KABAB

Leg of mutton---------------------------------------------1 kg.

Curd (yogurt)----------------------------------------------115 gm.

Black cumin seeds--------------------------------------10 gm.

Salt-----------------------------------------------------------to taste

orange colour---------------------------------------------15 ml.

Garam masala powder--------------------------------10 gm.

Lemon------------------------------------------------------4 no.

Ground ginger--------------------------------------------10 gm.

Ground garlic---------------------------------------------5 gm.

Red chilly---------------------------------------------------5 gm.

Green chilly------------------------------------------------15 gm.

Onions------------------------------------------------------55 gm.

Method

Cut mutton into small pieces, then marinade in a batter.

Marinade -- Mix curd and all ingredients except leg of mutton. Skewer the meat pieces and grill.

SHAHJAHANI PULAO

Rice-----------------------------------------1 kg.

Minced Mutton------------------------------1/2 kg.

Egg------------------------------------------1 no.

Cashew-nuts--------------------------------50 gm.

White pepper--------------------------------a little

salt------------------------------------------to taste

curd (yogurt)--------------------------------200 gm.

Onions---------------------------------------55 gm.

Garam masala whole-------------------------5 gm.

Lettuce--------------------------------------1 bunch

Ghee (clarified butter)-----------------------115 gm.

Silver leaves---------------------------------2 no.

Method

Mix minced mutton, ground cashew-nuts, seasoning and egg. Form into small balls and deep fry.

Heat fat, add sliced onions and garam masala whole. When light brown, add washed and soaked rice,salt and beaten up curd. Cook till rice is cooked and the moisture is almost dried. Add mutton balls and cook on dim pressure. Serve hot, garnished with silver leaves. Browm sliced onions and fried shreaded lettuce.

MOTI PULAO

Rice______________________________1 kg.

Salt______________________________to taste

seasoning__________________________to taste

Onions____________________________400 gm.

Saffron____________________________a little

Lime- juice_________________________few drops

Kewra essence or Rose-water____________few drops

Sultanas___________________________110 gm.

Almonds___________________________110 gm.

Silver leaves________________________12 nos.

Cornflour__________________________for binding

Paneer____________________________230 gm.

Ghee (clarified butter)_________________230 gm.

Pomegranate_______________________110 gm.

Method

Prepare rice for Kashmiri pulao, serve hot garnished with fried dry nuts, silver leaves, fried small rollers of paneer (with cornflour as binder), pomegranate seeds covered with silver leaves.

PANEER PASANDA

Paneer (cottage cheese)_______________275 gm.

Salt_____________________________to taste.

Tomatoes_________________________275 gm.

Ginger___________________________15 gm.

Kashmiri Mirch(chilli powder)__________to taste

Flour____________________________55 gm.

Coriander leaves____________________few string

Green chillies______________________2 no.

Minced dry nuts____________________15 gm.

Garam masala_____________________5 gm.

Onions___________________________55 gm.

Garlic___________________________5 gm.

Orange colour______________________1 t. Spn.

Ghee (clarified butter)________________to fry

Method

Prepare 2" * 1 1/2" slices 1/8" thick of paneer. Mix together minced dry nuts, pounded left over paneer and chopped green chillies. Put this mixture on one place and cover with another. Prepare batter with flour, seasoning and orange colour. Coat the prepared paneer with this batter and deep fry. Make gravy with onion, fat paneer and serve hot.

Paneer -- Boil 2 litres of milk, add one lime-juice and tie in a muslin cloth, and let water dry out.