Ingredients

2 large Carrots, cut into big dices
2 limes
6 green chillies
1/4 cup or less sliced ginger
1/8 cup coriander seeds (coarsely broken)
1 T saunf
1 -2 tsp chilli powder
1/2 tsp tumeric
1 tsp hing
8-10 peppercorns
1/2 cup lemon juice (or as needed based on sourness)
1 T salt or as needed
1/4 cup oil

Method

Mix the cut vegetables with salt and tumeric and keep aside. Heat the oil till it starts to smoke. turn off the flame and allow it to cool for 2mins. Mix all the spices and mix it with the vegetables. Add the hot oil and lemon juice and mix well.

Ingredients

Yellow Lentil - 1/2 cup
Cooking Oil - 3 tbsp
Onion Seeds - 1/2 tsp
Onion - 2 medium (sliced)
Ground Fenugreek - 1/2 tsp
Ginger Paste - 1 tsp
Garlic Paste - 1 tsp
Chili Powder - 1.5 tsp
Turmeric Powder - 1/4 tsp
Ground Coriander - 1 tsp
Unripe Mango - 1 (peeled)
Okra - 1 pound (chopped)
Red Chili - 2 (Dried and seeded)
Cilantro - 2 tbsp (chopped)
Tomato - 1 (sliced)

Method

Wash lentils, boil and cook until soft but not mushy. Drain and set aside. Heat oil in a pan, add onion seeds and fry until they begin to pop. Add sliced onions and fry until they are golden brown. Lower the heat and add fenugreek, ginger, garlic, chili powder, turmeric, and coriander. Add sliced mango and okra (dherosh). Stir well and add red chilies and cilantro. Stir fry until okra is well cooked. Add cooked lentils, sliced tomatoes, and cook for another 3 minutes.

Ingredients

Chicken (boneless), shredded - 1/2 cup
Asparagus - 1 1/2 cup
Corn Flower
Chicken Cube
Salt
Black Pepper
Green Chili
Egg (white) - 1

Method

Heat 4 cups of water in a sauce pan and add chicken cube to make a stock. While chicken stock is being prepared, take a boneless chicken breast, skinned, and cut into tiny pieces. Cut Asparagus into small, bite size pieces. Take only the tender portion of Asparagus. In a small bowl, take 1 cup of water and mix 1 sp of corn flower. Make a fine paste and then add egg white and mix properly.

Once the chicken stock is ready, add corn flower paste and stir properly. Now add Asparagus, chicken, and green chili in the pan and cook until chicken is tender. Don’t overcook to keep the Asparagus little bit crunchy. Add black pepper and check if more salt or chili is needed.

Ingredients

Small Shrimp - 1/2 cup
Chicken (small pieces) - 1/2 cup
Lemon Grass - 10 to 12 slices
Chicken Cube
Lemon Juice - 1 tbsp
Corn Flower - 1 tsp
Salt
Sugar - 1 tsp
Green Chili (chopped) - 2
Egg (yolk) - 1

Method

Thai SoupHeat 4 cups of water in a sauce pan and add chicken cube to make a stock. While chicken stock is being prepared, take a boneless chicken breast, skinned, and cut into tiny pieces. Add corn flower to warm water and make a fine paste. Take a bowl and mix chicken pieces, shrimps, corn flower paste, egg yolk, and sugar. Add this mix with the chicken stock, stir continuously, and bring it to a boil. Add lemon grass, fresh lemon juice, and green chili. Adjust seasoning and add salt, if needed. Cook in low heat until chicken and shrimps are tender and all the flavors are blended.

Ingredients

Pasta - 8 ounce
Pasta Roma Mix - 1 packet
Olive
Red Onion (sliced) - 1
Lettuce (sliced) - 1/2
Parsley
Green Chili (chopped) - 1
Salt
Milk - 1 1/4 cup
Butter - 1 tbsp
Italian Salad Dressing
Parmesan Cheese

Method

ook pasta, drain, and rinse under cold water. Mix milk with pasta roma mix (a blend of parmesan, tomato, and parsley) in a mixing bowl. Heat a skillet, add milk and butter. Cook until it comes to a boil. Add the cooked pasta and stir properly for couple of minutes.

Take a flat bowl. Mix lettuce with green chili, cheese, salad dressing, and black pepper and place  as the first layer. Now place the pasta at the center. Sprinkle with some cheese, parsley, onion slices, and olives.

Ingredients

Cucumber, peeled & grated - 100 gm
Plain Yogurt - 100 gm
Few Coriander leaves
Ginger, minced - 1/3 tsp.
Green chilies, minced - 2
Chopped Onion - 1 tbsp
Carrot, chopped - 1/2 cup
Roasted cumin powder - 1/2 tsp
Chili powder according to taste
Salt according to taste
Sugar - 1/2 tsp
Rock Salt - 1/3 ts

Method

Add salt to yogurt and beat with water until smooth. Add all ingredients and mix well. Garnish with coriander leaves. Keep in the refrigerator.

Ingredients

Polau Rice/ Basmati Rice - 4 cups
Ghee (or oil) - 2 tbsp
Cinnamon Stick - 4 (2cm each)
Clove - 4
Cardamom - 2
Fried Onion - as need (for garnish)
Ginger Paste - 2 tsp
Salt - tbsp
Boiled Water - 7 cups
Keora Water - 1 tbsp (optional, for flavor)
Peas - 1 cup

Method

Wash rice and drain. Heat ghee in a deep sauce pan and add cinnamon, clove, and cardamom. Stir for couple of minutes. Add little bit of water with ginger paste and then add the paste in the pan. Add rice and stir for some minutes. Now add boiled water and salt and stir again.

Add peas and lower down the heat. Now cover the pan and cook rice for half an hour or until the rice is fully cooked and water is evaporated. Garnish polau with fried onions.

Ingredients

750 gms Mutton
1 kg Chicken
1 kg Basmati rice
200 ml Milk
2 tsp Curds
1 tsp Dry ginger powder
1/4 tsp Cardamom powder
150 gms Ghee
1/4 tsp Kewra essence
2 gms Saffron
2 tsp Red chili powder
1 Pinch asafoetida
1 tsp Garam masala powder
2 tsp Fennel seed powder
1/4 tsp Sugar
Salt to taste

Method

•    Fry asafetida and mutton pieces in ghee.
•    Add curds to the mixture and fry till pink.
•    Pour water and add salt to taste. Mix well.
•    Add chilli powder, ginger powder and bay leaf.
•    Fry for a few minutes and add 1/2 litre water.
•    Add 1/2 tbsp garam masala and 1tbsp fennel seeds.
•    Simmer the mixture till well cooked.
•    Remove mutton pieces and keep them separate.
•    Boil 2 litres of water with 2 tbsp salt.
•    Tie garam masala and remaining fennel seeds in a piece of cloth.
•    Put it in the boiling water.
•    Now add rice and cook on low flame till half done.
•    Separate water from the rice.
•    Alternately arrange mutton and rice layers in a baking tray.
•    Add milk and ghee.
•    Cook in a preheated oven till well done.

Ingredients

500 gms Mutton
10 Cloves of garlic
1 tsp Turmeric powder
1 tbsp Garam masala powder
1 Cup curd
2 Bay leaves
1 Cup mustard oil
1 Inch Piece of ginger
Salt to taste

Method

Beat the curd. Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours. Mince the garlic and grate the ginger. Heat oil in a kadhai. Add ginger, garlic and bay leaves. Fry for a minute. Add marinated mutton pieces. Make the flame low and cook for nearly half an hour until the mutton pieces become tender. Mix garam masala and stir properly. When the mutton turns tender and almost dry, remove it from the flame. Dry Mutton is ready.

Ingredients

Hilsha Fish - 1
Potato - 2 medium
Green Chilies - 6/7 (or as you like)
Onion (medium) - 2
Coriander Leave -  as needed
Tomato Paste/ Sauce - 2 tsp
Bread Crumb - 3/4 cup
Ginger Paste - 1.5  tsp
Garlic Paste - 1.5 tsp
Vinegar - 2 tbsp
Salt - as needed
Tasting Salt - 1 tsp
Cooking Oil - as needed
Black Pepper - as needed

Method

Boil water in a large sauce pan. Add 1/2 tsp ginger paste, 1/2 tsp garlic paste, vinegar in the water while boiling. Now clean the shells from the body of the fish and put the whole fish in the boiled water.  When the fish becomes tender, separate fish from its body/ bones. Fry the fish body structure (from head to tail) and keep it aside. Now heat oil in a deep frying pan and fry chopped onion until the onions get golden brown. Now add the rest of ginger and garlic paste, chopped green chili, and tomato paste, and stir for a while . Add fish and smashed potatoes in the pan, stir, and then add bread crumb, salt, tasting salt, black paper, and coriander leaves. Stir until the fish color gets golden brown. Fish Kabab is done.

Decoration: Following the picture, decorate the fish kabab so that it would look like a whole fish. You may add tomato ketchup, potato chips or fried potato pieces for additional decoration.