Safed Murgh

CHEF´S NAME : Niru Gupta
Difficulty Level : Easy
Servings : 8
cook Time : 40 mins

INGREDIENTS

1 kg chicken (broiler) - cut into 8 pieces

1/4 cup ghee

1 tsp zeera (cumin seeds)

1/2 tsp sabut kali mirch (peppercorns)

2 tsp ginger-garlic paste

1 1/2 tsp salt

1 tbsp khus khus (poppy seeds)

1/4 cup cashewnuts - soaked and ground to a paste

1 tsp vinegar

1 tsp sugar

4 tbsp coriander leaves - finely chopped

2 tbsp cornflour dissolved in 1/2 cup water

1/2 cup milk

METHOD:
Place the chicken in a saucepan with 2 cups water. Bring to a boil and then simmer till cooked through (about 20 minutes).

When cool, drain the chicken pieces and mix the milk and the stock together and make up to 2 cups adding more water if required.

Heat the ghee in a heavy based pan and add the zeera and peppercorns.

When they splutter, add the ginger and garlic, and sauté till a little darker in color.

Add the salt and ground paste and stir well to mix.

Add to this the chicken, the stock and milk mixture and bring to a boil.

Add the cornflour mixture, bring to a boil again, then simmer for 2 minutes.

Add the vinegar, sugar and half the coriander leaves, mix and serve hot garnished with the rest of the coriander leaves.

Zeera Aloo Palak With Lasan Chutney

CHEF´S NAME : Poppy Agha, Team Pakistan
Difficulty Level : Medium
cook Time : 1 hour
Rating : 4

Ingredients

2 potatoes

2 tbsp garlic paste

2 tbsp ginger paste

6 tsp red chilli flakes

5 tsp salt

3 lemons

3 spinach bunches

5 tbsp cooking oil

8 cloves garlic, peeled and chopped

6 tsp white cumin

4 tbsp double cream

500 gm makai ka atta

500 gm refined flour

500 gm wheat flour

500 gm butter

12 cloves garlic

150 ml apple vinegar

4 tbsp jaggery

4 tbsp sugar

2 tsp onion seeds (kalonji)

6 bay leaves

6 cloves


METHOD:
Peel potatoes, and saute with ginger and garlic paste. Add in red chillies, salt and lemon. Cook till soft.

In a separate pan, cook spinach in oil, chopped garlic, cumin and red chilli flakes. Cook till done, mix into potatoes, and work in cream at the end.

Make dough from the makai atta, refined flour and wheat flour. Mix with butter and roll out onto a baking tray. Cook in the oven till firm and done.

In a pan, blanch peeled cloves of garlic. Add in apple vinegar, jaggery, sugar, onion seeds, bay leaves, chilli and clove. Cook till garlic softens and the sheera caramalises.

Layer and serve.

Paneer Kadhai Masala And Ajwain Rotis

CHEF´S NAME : Poppy Agha, Team Pakistan
Difficulty Level : Medium
Servings :
cook Time : 1 hour

Rating : 4

INGREDIENTS

1 cup refined flour (maida)

2 cups wheat flour (atta)

2 tsp carom seeds (ajwain)

800g paneer

3 cups oil

2 tsp cumin seeds (jeera)

1 tsp red chilli powder

Salt to taste

1 tsp garlic paste

6 tomatoes, chopped

1 cup vegetable stock

1 tsp red chilli flakes

1 tsp cumin seeds

1 tsp coriander seeds

2 tsp coriander powder

1 bunch fresh coriander

6 green chillies, chopped

3 pcs ginger, chopped

5 tbsp ghee

2 lemons

METHOD:
Make a dough for roti, using maida, atta and carom seeds. Set aside.

Cut the paneer into bite size pieces.

In the kadhai, heat oil and fry the cumin seeds, red chilli powder, salt and then add garlic paste.

Add in tomatoes and vegetable stock. Cook till tender.

Roughly chop up the paneer and spice with red chilli flakes, cumin seeds, coriander seeds, coriander powder and salt and leave to rest.

In the kadhai, add in the fresh coriander, green chilli, ginger and a pinch of all other spices. Once the sauce is quite thick, add in the paneer and cook briefly on a high flame.

Make small rotis of the dough and fry. Add a dollop of ghee at the end.

Garnish with lemon and serve.

Tangri Kababs

CHEF´S NAME : Niru Gupta
Difficulty Level : Easy
Servings : 4
cook Time : 5 hours 15 mins

INGREDIENTS

500 gm chicken drumsticks

1 cup hung yoghurt

1 tsp ginger paste

1 tsp garlic paste

salt to taste

1 tsp kashmiri chilli powder

1 tsp garam masala

1 tsp coriander powder

1 tsp green chillies- chopped

1 tbsp coriander leaves- chopped

Garnish lemon wedges and onion rings to serve on the side


METHOD:
Prick the drumsticks with a fork or make slashes with a knife.

Mix together with all the ingredients, except onion rings and lemon wedges.

Leave marinated for 4-5 hours, or even overnight.

Place an upturned saucer in a dish and arrange the drumsticks over it in a circle, with the thicker sides outwards.

Cover and cook at HI for 5 minutes, turning once.

Cover and cook on HI for another 3 minutes.

Uncover and cook at HI for 2 minutes.

Let it stand for 5 minutes before serving with onion rings and lemon wedges on the side.

Note 1.) If you have browning mode, cook it uncovered, firston HI for 6 minutes, then on grill for another 6 minutes. 2.) Cooked without oil but you can brush it with some before the last 2 minutes.

Khasta Kachauri

Dough made of flour and ghee stuffed with a lentil mixture and deep fried till crisp

CHEF´S NAME : Niru Gupta
Difficulty Level : Difficult
Servings :
cook Time : 1 hour

INGREDIENTS

2 cups refined flour

1/4 cup ghee

salt to taste

cold water to mix

oil for deep-frying

Filling

3/4 cup husked black gram-soaked in water for 3-4 hours

2 tbsp oil

1 tsp cumin seeds

1/8 tsp asafetida

3/4 tsp garam masala

3/4 tsp chilli powder

2 tbsp powdered fennel seeds

2 tsp coriander powder

salt to taste

1 1/2 tsp mango powder


METHOD:
Grind the lentils coarsely.

Heat 2 tablespoons of oil and add the cumin seeds and asafetida.

When they begin to splutter, add the lentils and the rest of the ingredients, which make up the filling.

Sautée over low heat till the mixture is well fried. It will stop sticking to the pan when done.

Take mixture off heat and leave to cool.

For the dough, mix in the flour and salt.

Add the ghee to the flour.

Make it into a crumbly mixture with the tips of your fingers.

Add enough water, to make it into a stiffish dough (it should not yield easily when a finger is pressed into it). Cover and leave to rest for at least 15-20 minutes.

Make marble-sized balls of the lentil mixture (called pithee) wetting your hands as and when necessary to prevent the mixture from sticking to them. Cover with a cloth till ready to fill.

Make about 20 smooth balls from the dough. Roll them out till . cm/ . in thick (about 5 cms/2 in diameter).

Take one piece of round dough and pinch about 1 cm/ . in of the edge all around, leaving the center thicker.

Dampen the pressed edges, place a ball of filling in the center and bring wet edges together, covering the filling completely. Press together to seal.

Place this piece in your palm and with the heal of the other palm, press gently in the center. Flatten a bit with palm first then roll it lightly in a round.

The kachauris are now ready to be fried. Heat the oil in a kadahi.

When a piece of dough dropped in oil comes up at once, put in as many kachauris that can fit in; turn over immediately and lower heat to medium.

Fry them till they all turn an even golden in color; reducing the heat from medium to low.

Takes about 10 minutes for one side and 7-8 minutes on the other. Remove from oil, drain and place on absorbent paper. Serve hot.

Roast Veggies with Grilled Squid

Medley of vegetables topped with fried or grilled squid

CHEF´S NAME : Vicky Ratnani
Difficulty Level :
Servings : 4
cook Time : 45 mins

Ingredients:

Carrots (Peeled and cut into angle into oval) 4 large
Red onions (peeled and cut into rings) 2
Green olives 16
Coriander seeds (coarsely crushed) 12
Lemon (cut into 5 mm - 1/4 inch dice, seeds removed) 1 small
Sesame oil 25 ml
Sunflower oil 35 ml
Fish sauce 2 tbsp
Coriander seeds 25 gm

For the squid:

Squid (cleaned) 4
Sesame oil (optional) 2-3 tbsp


METHOD:
Method:

Preheat the oven to 200 Degrees. Mix all the salad ingredients except the coriander leaves together and place in a roasting dish. Cover with foil and roast for 20 mins.

Remove the foil, stir well, cover the dish again and roast for a further 15 mins.

Remove the foil and continue cooking until the carrots start to caramelise.

Remove from the oven and leave to cool, and then stir in the coriander leaves.

For squid:

To cook the squid, either grill or fry in a wok with the sesame oil, for 1-2 mins.

To assemble, spoon the salad and any juices on to a plate and top with the grilled squid.

Potato Honey Chilli Wrap

For batter- mix the flour, oats,suji, salt with water in a bowl to make a medium consistency batter like dosa batter.Heat a non stick pan. Add little oil when the oil is hot add tbsp batter and spread on the..
CHEF´S NAME : saleha
Difficulty Level : Medium
Servings : 8
cook Time : 1 hour

INGREDIENTS

For batter
1 cup whole wheat flour
1 tbsp oats
1 tsp suji
water
salt as per taste

For dip
1/2 cup hung curd
1tbsp cream
1tsp chaat masala

For the potato filling
4 medium boiled potatoes
1 chopped onion
1 chopped capsicum
5-6 chopped garlic
oil

1 tbsp coriander leaves chopped
cheese for topping


METHOD:
For batter- mix the flour, oats,suji, salt with water in a bowl to make a medium consistency batter like dosa batter.

Heat a non stick pan. Add little oil when the oil is hot add tbsp batter and spread on the pan cook till brown on one side and turn over and cook on the other side.make similar wraps with the remaining batter. Keep aside.

For the filling - heat 1-2tbsp oil, add the boiled potato and pan fry till light brown and remove.

In the same pan add the garlic, onion and saute them.

Add the potatoes and the capsicum, saute them.

Now add the honey chilli sauce, salt & pepper, stir fry and finish with coriander leaves.

Make the dip by mixing the hung curd, cream, chaat masala.

Now prepare the wraps - take one wrap spread the dip mixture add the potato filling in the centre, top with grated cheese roll the wraps and serve.

Makes eight wraps.

Butter naan

Ingredients

500 gms Maida
20 gms Fresh yeast
1-1/2 tsp Sugar
2 tbsp Fresh curd
25 gms Butter, ghee or margarine
1 tsp Salt
Directions
Thoroughly sieve the flour.
Mix sugar and yeast in 1 teacup of warm water till the yeast gets dissolved. Cover the mixture for 5-7 minutes until froth appears in it.
Pour this liquid into the mixture of flour, curd, ghee and salt. Add some warm water to make the dough soft.
Knead the dough for 5-10 minutes.
Wrap the dough with a wet cloth for half an hour.
Again knead the dough for 1 minute.
Make 20 small pieces out of the dough and shape them into naans.
Smear a pressure cooker with a little amount of oil. Remove its lid and heat upside down.
Apply a little quantity of water onone side of naan and attach the wet side around the inner wall of the pressure cooker. Keep it until the brownish spots appear. You can put 3 to 4 naans at a time.
Take them out and apply butter.
Naans are ready to serve.

Galawati Kebab

Ingredients:-


Marinate


Minced Lamb: 1 Pound

Raw Papaya flesh mashed: 2 Tablespoons

Salt: ¼ teaspoon

Masala



Ghee: 3 Tablespoons

Finely chopped Onions: 1½ Cup

Minced Garlic: ½ Tablespoons

Finely chopped ginger: ½ Tablespoon

Khoya Emulation

Ricotta Cheese: 1 Tablespoon

Dried Milk: 1 Tablespoon

Ground Cloves: ¼ teaspoon

Ground Cinnamon: ¼ teaspoon

Ground Cardamom: ¼ teaspoon

Cayenne ground: ½ teaspoon

Black pepper ground: ½ teaspoon

Kewra water: 1 teaspoon

Rose petals: 10

Besan: 2 to 4 Tablespoons

Ghee as needed about ¼ Cup

Method:-


Marinate



Combine ground lamb, Papaya, and salt in the Food Processor.

Pulse to pulverize.

Preheat oven to 200º F. Shut off heat.

Marinate meat for about one hour.

Turn on oven to 200º F. Shut off heat.

Marinate for another hour.

Masala Mix



Grind Onions, Garlic, and Ginger in food processor.

Heat Ghee in a pan. Add Onion Garlic Ginger paste.

Sauté till moisture is gone and the paste is almost brown.

Mix Ricotta cheese and Dried milk. Add to Onion Garlic Ginger paste. Sauté till lightly brown. Shut off heat

Stir in cloves, cinnamon, cardamoms, cayenne, and black pepper.

Stir in Kewra, and rose petals.

Stir in marinated lamb including the papaya. Transfer food processor. Pulse to pulverize.

Sprinkle Besan over the mixture. Knead well into a soft dough.

Add more Besan if needed.

Let mixture rest for 20 to 40 minutes minutes.

Knead again. Divide in to about 8 balls. Form the ball and press it into a round patty like a hamburger patty.

In a Pan frying



Heat a flat griddle or pan to medium heat. Add ghee do not cook on high heat. Fry patties on the griddles, till brown on both sides. It will take about 4 minutes each side.

Barbecued Mango Chicken

Ingredients
•Raw mango puree 3/4 cup
•Boneless chicken,cut into ¾ inch cubes 250 grams
•Salt to taste
•Crushed red chillies 1 teaspoon
•Garlic,crushed 2 cloves
•Brown sugar 2 tablespoons
•Fresh coriander leaves paste 1 tablespoon
•Cinnamon powder 1/4 teaspoon
•Clove powder 1/4 teaspoon
•Butter 1 1/2 tablespoons
Method
Add salt, half teaspoon crushed red chillies, half the raw mango puree, garlic, one tablespoon brown sugar, coriander leaf paste, cinnamon power and clove powder to the chicken pieces and mix well. Let them marinate in the refrigerator for two hours. Heat oil in a grill pan. String the chicken pieces onto skewers and place them on the grill pan. Cook, rotating the skewers, till the chicken pieces get cooked and evenly golden. For the sauce, heat butter in a non-stick pan. Add the remaining raw mango puree, salt, remaining crushed red chillies and the remaining brown sugar and mix. Cook till the sugar melts. Serve the barbecued chicken with the mango sauce

Achari Gosht

Ingredients
•Mutton,1/2 inch pieces on the bone 800 grams
•Whole dry red chillies 8
•Mustard seeds 1 teaspoon
•Fenugreek seeds (methi dana) 1/2 teaspoon
•Cumin seeds 1/2 teaspoon
•Fennel seeds (saunf) 1 teaspoon
•Onion seeds (kalonji) 1 teaspoon
•Cloves 5
•Mustard oil 7 teaspoons
•Onions,chopped 4 medium
•Ginger,chopped 2 inch piece
•Garlic,chopped 15-20 cloves
•Turmeric powder 1 teaspoon
•Red chilli powder 1 teaspoon
•Salt to taste
•Tomatoes,chopped 4 medium
•Lemon juice 1 tablespoon
•Fresh coriander leaves,chopped 2 tablespoons
Method
Dry roast the red chillies, mustard seeds, fenugreek seeds, cumin seeds, fennel seeds, onion seeds and cloves separately. Cool slightly and grind coarsely. Heat the mustard oil in a thick-bottomed pan to smoking point, cool and heat it again. Add the onions and sauté till brown. Add the ginger and garlic and continue to sauté. Add coarsely ground masala powder. Cook for half a minute, stirring all the time. Add mutton, cook on high heat till mutton pieces are well browned. Add turmeric powder, red chilli powder and salt and mix well. Cook till oil leaves the masala. Add two and half cups of water, bring it to a boil and cover. Cook on medium heat till the mutton is almost done. Add tomatoes and cook on medium heat for ten minutes or till mutton is fully cooked, stirring occasionally. Add lemon juice and mix. Adjust the seasoning and serve hot garnished with coriander leaves.

Chef's Tip
Pressure cook the mutton/lamb to cook it faster

Kashmiri Gushtaba

Ingredients
•Mutton leg,boneless and fat removed 1 kilogram
•Mutton fat 200 gram
•Oil to fry
•Onion ,sliced 2 medium
•Green cardamom powder 1 teaspoon
•Salt to taste
•Mutton stock 4 cup
•Yogurt 5 cups
•Clove 6-8
•Black cardamom 1-2
•Green cardamom 6-8
•Fennel seed (saunf) powder 3 teaspoon
•Dry ginger powder (soonth) 3 teaspoon
•Garlic paste 1 1/2 tablespoon
•Pure ghee 4 tablespoon
•Dry mint leaves 1/4 teaspoon
Method
Heat sufficient oil in a kadai and deep fry the onions till brown. Cool and grind into a fine paste. Keep the mutton pieces and fat on a wooden block and pound using a wooden mallet. Preferably you should use a stone base. Add mutton fat and continue to mince. Add green cardamom powder and salt and continue to mince again. Add ice cubes so that the meat does not get heated while mincing. Add some water to ice cubes, dip your hands in it and moisten the mince with wet hands. This way you not only moisten the mince but also keep it cool. Again dip your hands in cold water and shape the mince into koftas either round or oval shaped. Cook the koftas for ten to fifteen minutes in the mutton stock. In another pan mix yogurt with half a cup of water and blend well. Keep a sieve on a pan and place a muslin cloth over it, pour the yogurt mixture and strain. Cook the strained mixture with cloves, green cardamoms, black cardamoms and salt to taste on high heat stirring continuously till the mixture changes its colour. Make a paste of fennel powder and dry ginger powder and add to the yogurt mixture. Add brown onion paste and garlic paste diluted in a little stock. Add ghee and continue to cook. Drain the koftas from the stock and add to the gravy. Do not throw away the remaining stock. You can add it to the gravy or use it for some other dish. Simmer for a while and then add crushed dried mint leaves