Bread Pakoras

Bread 1/2 medium
Chilly Powder 1 tsp levelled
Curd 1 cup
Zeera whole 1 tsp
Gram flour 1/2 cup
Salt to taste
Baking Powder 1/4 tsp
Oil for frying
Green chillies 6 Finely Chopped
Coriander leaves Finely Chopped

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Remove the crust from bread and crumble into small pieces.
Then soak it in curd and 1/2 cup of water.
Now take gram flour and add all the ingredients and mix them well with bread crumbs.
Drop a spoonful of material in oil and deep fry.
Serve hot with any sauce of your choice. 

Arabi Paratha

Flour (Maida) 2 cups
Salt 1 tsp
Milk as requried

Frying:
Mince (prepared)
One egg in each paratha
Tomotoes (chopped)
Gram masala powder
Spring onion (finely choped)

For mince:
Mince 1 pao
Oil 2 table sp
Ginger & garlic paste 1 tea sp
Salt 1 tea sp
Chinese salt half tea sp
Black pepper half tea sp
Corriander leaves, Mint leaves, Green chillies for garnishing

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For Mince:
Heat oil & add mince & other ingredients & cook until water dries.
Sprinkle with corriander leaves, mint leaves & green chillies.


Kneed flour with milk until the dough smooth, make into 34 equal portion.
Apply oil on top and leave aside for 15 minutes.
Apply oil on a marble top or a smooth surface and roll one ball of the dough. Put preapred mince sprinkle gram masala chopped tomatoes sprink onions.
Break an egg on top and fold sides so that a squres is formed.
Fry on medium heat till golden on both sides. 

AALOO KAY KABAB


INGREDIENTS
Potatoes One pound/Half Kg.
Fresh coriender(hera dhania) One bunch.
Salt to taste.
Red chillies 2 tea spoon.
Green chillies two to three medium.
Onion one small.
Corriander ground(Pisa houa shookha danya) one tea spoon.


PREPARATION


Boil potatoes.
Mash them and add salt, red chillies and coriender ground.
Cut onions in very small and thin pieces,but chop them they will bitter the taste of kababs.
Also cut or chop green chillies and cut hara dhanya.
Add them into the potatoes and mix all ingredients well.
Then make small kababs and dip them into the egg and fry on low heat till they turn golden brown.
Now serve them with cucumber, tomatoes and onion salad with lemon juice added and immli ki chatni. 

Nihari recipe

Ingredients

1/2 Kg. beef -ask for Nihari meat (shank)
1½ tsp. salt
½ tsp red chili (Lal Mirch) powder
½ tsp. Kashmiri chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
1 tbs. coriander (Dhaniya) powder
1½ cup oil
3 tbs. white flour (maida)
1 tsp ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste

For garnishing

1 to 1 ½ inch ginger (Adrak) (Julian)
2 tbs. chopped coriander (Dhaniya) leaves
3 to 4 chopped green chilies
2 Lemon (sliced)

Special Nihari spices

2 tbs. Fennel (Saunf)
½ tsp black pepper (Kali Mirch)
½ tsp. cumin seeds (Zeera)
2 green cardamom (Chhoti Ilaichi) seeds
10 cloves (Laung)
2 black cardamom (Bari Ilaichi)
1 stick of cinnamon (Dalchini)
1 bay leaves (Tezpatta)
¼ tsp. nutmeg (Jaiphal) and mace (Javitri)
2 tbs. coriander (Dhaniya) seeds
1 stick (Piplee)
1 aniseed flower (Badian) 

Instructions

Put ½ cup oil in a pot. Add meat and fry it a little.
Add salt, chili powder, Turmeric (Haldi) powder, Coriander Seeds (Dhaniya) powder and Ginger (Adrak) paste. Add a little water and mix well.
Dissolve maida in 1 cup of water and add this to the meat and bring to boil.
Grind all the special Nihari spices, put the grounded mixture of spices in a fine cotton cloth bundle and add to the meat.

Zarda recipe


Ingredients

1 Kg rice presoaked
800 gms. to 1 kg sugar (as per taste)
¼ tsp. yellow food color
2-3 tbs. oil
Dry fruit-raisins (Kishmish), pistachio (Pistay), almonds (Badam)
10-12 cloves (laung)
8-10 green cardamom (Chhoti Ilaichi)
Khoya or cream or ricotta cheese
1/2 tsp. Kewra essence
¼ Kg. Khoya
Instructions

Soak the rice for at least an hour. In pot add water till half full.
Add color, 5-6 cloves and 4-5 ilaichi, boil and add rice.
When the rice is almost cooked then drain.
Then in oil add rest of the cloves and ilaichi
and fry on low heat.
Add the well drained rice and sugar.
Mix well.
Cover and cook for a few minutes on low heat.
Then add khoya and dry fruits.
Mix and before removing from heat add kewra.

Serving: 6 to 8 persons.

goal guppay recipe

Ingredients

Gole Guppay:
1 cup white flour (maida)
1/2 cup suji (semolina)

The dip:
Red chili (Lal Mirch) powder to taste.
1/2 bunch fresh mint (Podina) leaves
1 heaped tsp. cumin seeds (Zeera)
Salt to taste
1 pinch black salt (Kala Namak)
2 glass Water
2-3 green chilies
1/2" piece fresh ginger (Adrak) or 1/4 tsp grinded.
1 tbs. tamarind (Imli) paste
1/2 tsp. carom seeds (Ajwain) 

Instructions

Mix the white flour and suji and kneed
into a hard dough. Flatten into a VERY
thing sheet and cut into 2" diameter
circles with a cookie cutter.
Deep fry until golden.


Grind all the ingredients for the dip
together and strain. Keep the liquid
that strains through.

You can either have this dish plain or
you can boil some chickpeas and
potatoes and stuff them into the
Gole Guppay. There are several other
variations as well. You can add
Imli chutney and yogurt as well.

aloo bukhara chutney recipe

Ingredients

1 cup Sugar
250 grm. prunes (Aaloobukharay)
1 drop red food color (optional)

Instructions

Wash the Aaloobukharay thoroughly and soak them in some water for about 2 hours.
In a saucepan add about 1/2 a cup of water, the sugar and the Aaloobukharay and cook it on low heat.
Add the food color if you want the sauce to take on a reddish tinge.
When the sauce is thick and the pits have been separated from the Aaloobukharay, remove from heat and put aside to cool.
Serve as a condiment.