Haleem recipe

Ingredients

2 kg. beef (boneless)
1½ tbs. salt
2 tsp chili (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
1 bay leaves (Tezpatta)
½ kg. Dal Chana
300 grm. whole wheat
100 grm. barley (jaw)
1 cup oil
1 tsp. garam masala
1 large onion
3 to 4 Lemon (sliced) or juice
10-12 green chilies
1 cup chopped coriander (Dhaniya) leaves
¼ cup sliced ginger (Adrak)-Julian

Instructions

Soak all three grains overnight.
Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.
Serving: 8 to 10 persons

Sheer khurma recipe

Ingredients

1 liter of milk (or 2 cups of powder milk dissolved in 12 cups of water)
4 tbs. sugar
5-6 green cardamom (Chhoti Ilaichi) seeds
¼ cup chopped pistachios (Pistay)
½ cup chopped coconut (Narial)-dried
½ cup chopped almond (Badam)
¼ cup raisins (Kishmish)
¼ cup chopped dried dates (Chhuwaray)
1 hand full of vermicelli (sewayyan)
1 tsp. Kewra essence 

Instructions

Wash the dry fruit and soak in a little milk for 3-4 hours.
In a pot add milk, sugar and ilaichi seeds and simmer on low heat until it starts to thicken.
Add the vermicelli and keep cooking till it softens.
Add the presoaked dry fruit and cook for 5 minutes and just before removing from heat add the kewra essence.
Can be served hot or chilled.

Serving: 4-5 persons

faluda recipe

Ingredients

Pre-boiled spaghetti (unsalted)
2-3 scoops of Vanilla
or Pistachio ice cream
½ cup cold milk
Rose syrup or Roohafza (according to taste)
Crushed ice
A few tbs. of preset Jell-O (optional)
Assorted fruits chopped pineapple. peaches... banana....etc. (optional)
Assorted dry fruits (optional)

Instructions

Take a tall, wide-mouthed glass.
Add all the ingredients in a layered form.
Serve chilled.

Serving: 2-3 persons

kashmiri tea

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Ingredients

4 cups water
2 tsp. green tea
¼ tsp. soda bicarbonate
¼ tsp. salt
1 cup milk
2 tsp sugar
¼ tsp. green cardamom (Chhoti Ilaichi) powder
½ tsp chopped pistachio

Instructions

Boil water with the green tea till half and add two more cups of water till half again. Add soda bicarbonate and salt. Sugar and Milk as per taste.


Serving: 4 persons

chicken yogurt

Chicken yogurt recipe

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Ingredients

1 Kg. chicken
6-7 tbs. yogurt
2 tsp ginger (Adrak) paste
2 tsp garlic (Lehsan) paste
½ tsp. salt (according to taste)
1 tsp chili (Lal Mirch) powder
½ tsp. garam masala powder
2-3 tbs. oil
2 lemon

Instructions

Mix all the spices together, coat the chicken pieces and leave to marinate for a few hours (3-4 at least).
Heat oil in pot. Add chicken and cook on high heat to dry water.
IT CAN ALSO BE BAKED IN AN OVEN AT 400*F
Serve with salad and naan.
Serving: 2 to 3 persons

chicken tandoori

Chicken Tandoori Recipe

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Ingredients

1 whole chicken
1 tsp. garlic (Lehsan)
1 tsp. ginger (Adrak)
1 pinch of orange food color or
1 tsp Kashmiri chili (Lal Mirch) powder
1 tsp chili (Lal Mirch) powder
½ tsp salt
3-4 tbs. lemon juice
2 tbs. oil
2 tbs. yogurt

Instructions

Mix together all the ingredients and coat the chicken with it.
Leave to marinate for 3-4 hours.
Bake in oven at 400F till done.
Serve with Raita, salad and naan.
Serving: 2 to 3 persons

chicken pakora

Chicken pakoray recipe

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Ingredients

325 grm. boneless chicken pieces
1 cup water
1 medium onion coarsely chopped
2-3 cloves garlic (Lehsan)
1-2 green chilies coarsely chopped
Handful of coriander (Dhaniya) leaves
125 gm besan flour
1 tsp. coriander (Dhaniya) powder
1 tsp. ground cumin seeds(Zeera)
½ tsp. garam masala
½ tsp. chili (Lal Mirch) powder
1 tsp. salt or according to taste
1 pinch soda bicarbonate
Oil for deep-frying

Instructions

Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.