Ingredients:

• Ginger - 1/4 cup, peeled, washed and chopped into chunks
• Garlic - 1/4 cup, peeled and washed
• Oil - 1/4 tsp
• Water - 1/2 tsp

Method:

• In a mixer, add ginger, garlic and oil and grind it coarsely
• Add water and grind to a smooth paste
• Place it in an airtight container and refrigerate

Ingredients:

• Mutton - 1/2 kg
• Crushed wheat  - 1/2 cup
• Chana daal - 1/4 cup
• Moong daal - 1/4 cup
• Onion - 6 medium size
• Ginger garlic paste  - 2 tbsp
• Cloves -5
• Cardamoms -5
• Cinnamon - 3
• Curry masala - 6 tsp
• Salt - to taste
• Oil
• Coriander Leaves - for garnishing
• Olives - for garnishing

Method:

• Fry the onions till golden brown, reserve half for garnishing
• Add whole spices
• Add mutton and ginger garlic paste and cook for 5 minutes
• Add curry masala and salt and again cook for 10 minutes
• Add enough water and pressure cook till meat is tender and very little gravy is left
• Separate the meat from the bones and shred it
• Soak all the lentils for 2 hrs. Add salt and pressure cook till it becomes very soft
• Now add the meat mixture to the cooked lentils and keep it stirring on low heat. Adjust it to desired consistency. If required add boiling water and keep stirring. Let it simmer for 10 minutes
• Garnish with fried onions, coriander leaves and olives

Ingredients:

• Ridge Gourd - 1 long piece, scrapped and chopped
• Oil - 1 tbsp
• Onion - 1, finely sliced
• Salt - to taste
• Garam masala - 1/4 tsp
• Tomato - 1, chopped
• Green chillies - 2, chopped

Method:

• In a pressure cooker, add oil and onions. Fry it
• Add green chillies, salt and garam masala powder and saute for 2-3 minutes
• Add tomatoes and cook till it thickens to a gravy
• Now add the ridge gourd and pressure cook it for 5 minutes
• Yummy ridge gourd ki sabzi is ready!!!

Ingredients:

• Minced Meat - 500 gms 
• Onions finely chopped - 1 small size 
• Green Chillies finely chopped - 3 
• Coriander leaves - 1 1/2 cup 
• Black pepper powder - 1/4 tsp 
• Red Chilli powder - 1/2 tsp 
• Zeera Powder - 1/2 tsp 
• Dhania roasted and crushed coarsely - 1/2 tbsp 
• Salt - to taste 
• Oil to fry 

Method:

• Mix well all the ingredients except oil
• Make round balls and flatten them
• Place it in the freezer for 30 minutes 
• Shallow fry the kababs till golden brown on both sides 
• Serve hot!!!

Ingredients:

• Mutton - 1 kg
• Onion - 3, finely sliced
• Garlic paste - 1 tbsp
• Ginger crushed - 3 tbsp
• Green chillies - 7-8, cut into chunks
• Shan Biryani masala - 1 packet
• Yoghurt - 3/4 cup
• Rice - 1 kg, soaked for 30 minutes and drained
• Ghee
• Green cardamom - 2
• Bay leaves - 2
• Tomato - 1
• Coriander leaves - a bunch, chopped

Method:

• Fry the onions till golden brown
• Add the mutton pieces and garlic and fry for 10 minutes
• Add the ginger, green chillies, yoghurt and the masala. Fry for another 5 minutes
• Add water
• Pressure cook till mutton is tender
•  In a large vessel add ghee, cardamom and bay leaves. Add water
• Add rice and cook till 90% done
• Now in a separate vessel, apply ghee on the bottom and then layer the rice, mutton, fried onions, coriander leaves and tomato slices. Repeat the layers. Drizzle milk on top and simmer for 20 minutes

Also see my post on How to make a perfect biryani

Ingredients:

• Moong daal - 1/2 cup, washed and soaked for 1 hour
• Green chilli - 2, slit lengthwise
• Bay leaf - 1
• Turmeric powder - 1/2 tsp
• Cumin seeds - 1 tsp
• Garlic - 2, chopped
• Ginger garlic paste - 1/2 tsp
• Onion - 1 small, thinly minced
• Tomato - 1 medium, finely sliced
• Garam masala powder - 1/2 tsp
• Salt - to taste
• Dried red chilli - 1, deseeded
• Coriander leaves - finely chopped, a bunch
• Oil

Method:

• In a pan add moong daal, green chillies, bay leaf and turmeric powder and 1 cup water. Boil it over medium high flame with closed lid for about 10 minutes. Do not over boil, the grains should remain separate. Remove bay leaf and green chillies
• Now for tempering, in a separate pan heat oil and splutter the cumin seeds
• Add the dried red chilli, chopped garlic, ginger garlic pastes and  onions and fry till raw smell goes away
• Add the tomatoes and cook till it is tender
• Add the garam masala powder, salt and fry for few seconds
• Add the boiled daal over it and mix well
• Add 3/4 cups of water and let it come to a boil
• Add coriander leaves and stir
• Its ready for serving!!!

Ingredients:

• Chicken - 1/2 kg
• Tandoori masala - 2 tsp
• Salt - to taste
• Yoghurt - 3 tbsp
• Garlic paste - 1/2 tsp
• Tomatoes - 1 medium, chopped into chunks
• Tomato puree - 1 tsp
• Onions - 1 medium, thinly sliced and fried to golden brown
• Cumin - 1/2 tsp
• Cinnamon - 1
• Peppercorns - 4
• Cardamom - 2
• Cloves - 2
• Green chillies - 2
• Coriander leaves - a bunch
• Oil

 Method:

• Boil the chicken pieces with tandoori masala, garlic, salt and yoghurt, add little water if needed
• Blend the tomatoes, onion and coriander to a smooth consistency
• In a kadhai, heat oil and add the cinnamon, peppercorns, cardamom, cloves, 1 green chilli and cumin
• Add the blended tomato mixture, cook for few minutes
• Add the tomato puree and cook again for few minutes
• Add the watery contents of the boiled chicken and cook till it is nicely done
• Add the chicken pieces and cook for some time, add water if required
• Add coriander leaves, stir and serve with chapati or boiled rice

Ingredients:

For dough:

• Whole wheat flour - 2 cups
• Salt - 1 tsp
• Oil -  very little

For filling:

• Potatoes - 1/2 kg, boiled, peeled and mashed
• Green chillies - 2-3, finely chopped
• Cumin Powder - 1/2 tsp
• Coriander powder - 1/2 tsp
• Salt - to taste
• Coriander leaves - 2-3 tbsp, finely chopped

Ghee/butter for frying

Method:

• Combine well all the ingredients for making the dough with a spoon
• Add sufficient water and knead to make a soft dough
• Dab with little oil all over, cover with a wet towel and let it rest for 15-20 minutes
• Combine all the ingredients mentioned under the filling till it becomes very smooth
• Now make two small balls with the dough, dust it with flour and roll out it into very thin chapati
• Then spread the potato mixture on one layer evenly, leaving out the edges
• Dab little water to cover the entire edge
• Now place the second layer over it and press on the sides
• Press the entire paratha lightly with hand and just roll out a bit
• Heat a non-stick tava on medium high, and cook on both sides by adding ghee/butter till they turn into nice golden shade
• Serve hot with pickle or raita!!!

Ingredients

• Milk - 1 litre
• Basmati rice - 100 gms, washed, soaked for few hours, drained and blended to a coarse powder
• Cardamoms - 6
• Sweetened condensed milk - 400 gms
• Sugar - to taste
• Almonds and pistachios - for garnishing

Method

• In a non stick saucepan bring milk to a boil and add the whole cardamom
• Slowly add rice stirring continuously to avoid lumps
• Stir and cook till mixture thickens
• Reduce heat, add condensed milk and sugar and stir till it dissolves
• Garnish with julienne almonds and pistachios
• Chill for five to six hours and serve

Ingredients:

• Sweet corn - 1 cup, frozen
• Butter - 2 tsp, melted
• Salt - to taste
• Red Chilli powder - a pinch
• Chaat masala - a pinch
• Lemon juice - few drops

Method:

• Place the corn in a microwave safe bowl, add little water and cover it partially
• Heat it in microwave on 900w for around 1 minute
• Drain any excess water left
• Add all the ingredients and mix well
• Serve warm!!!