JhatPat Salad

Ingredients

1. Cucumber 1 no
2. Carrot 1 no
3. White vinegar 10 ml
4. Powdered sugar 2 tbs
5. Lime 1 no
6. Citric acid  4 to 5 granules
7. Ginger cut in julian (optimal)
8. Salt to taste

Procedure

1. Peal cucumber and carrot
2. Cut them in thin slices 
3. Cut these slices into small pieces of about 1 -1 1/2 inch in length
4. Put them in a bowl and add the powdered sugar, vinegar, and citric acid
5. Add salt to taste
6. Add a few julian cut ginger to give a tangy taste (optional)
7. Squeeze as much lime as to suit your taste
8. Cover the bowl with air tight plastic foil and refrigerate
9. Serve with dinner as salad

Note: Vary the ratio of carrot and cucumber to suit your requirememt

Mutton Curry

Ingredients

1. Mutton cut in cubes 500 gms
2. Onions 2 nos
3. Garlic cloves 6 nos
4. Ginger small piece
5. Dried red chilies 4 nos
6. Coriander seeds 2tbs
7. Cumin seeds 1 1/2 tsp
8. poppy seeds 1 1/2 tsps
9. Desiccated coconut 4 tbs
10. Turmeric powder 1/2 tsp
11. Curry powder 2tsp
12. Tomato puree 75 ml
13. Potatoes 2 nos
14. Oil 60 ml
15. Curry leaves 6 - 8 nos
16. Salt to taste
17. Water as needed

Procedure

1. Grind items from 3 to 9  and keep aside
2. Heat oil in a pan
3. Fry the ground masala well, adding little water to prevent burning
4. Add the  tomato puree and blend well
5. Add the mutton cubes and fry till the water from the mutton dries up
6. Add turmeric, curry leaves, salt and blend for 2 minutes
7. Add one cup of hot water, bring to a boil. Cover and simmer for 10 minutes
8. Peal and chop the  potatoes in 4 pieces each.
9. Add potatoes and more hot water. Cook till meat is tender
10. Serve with white rice, kachumbar (sliced onion and tomatoes in vinegar)

Note: Serve for dinner

Ravo (semolina pudding)

Ingredients

1. Semolina (rava) 50 gms
2. Milk 1 lit
3. Sugar 50 gms
4. Butter 45 gms
5. Vanilla essence few drops
6. Sultanas (raisins) 10 gms
7. Slivered almonds 10 gms
8. Extra butter 1tbs

Procedure

1. In a deep pan, melt the butter and add the semolina and cook until the grains are slightly swollen, but do not allow to burn
2. Gradually add the milk and sugar and cook stirring constantly until the mixture coats the back of the wooden spoon. It will thicken further as it cools.
3. Take off heat and allow it to cool slightly before adding vanilla essence.
4.  Pour into a serving dish
5. Cover the top of the rava with a layer of cling film to prevent a skin from forming as it cools.
6. Leave to cool
7. In a small pan, heat the extra butter and when melted sauté the slivered almonds until golden and the sultanas until plump. Remove from pan and leave to cool
8. Serve it eatably hot
9. Garnish the served ravo with a sprinkling of the almonds and sultanas (raisins)

Jerdalu ma Marghi ( chicken with apricots and saffron )

Ingredients

1. Chicken drumsticks and thighs 8 pieces
2. Sour cream or unsweetened yogurt 250 gms
3. Saffron a pinch
4. Large onion chopped 1 no
5. Large tomato chopped 1 no
6. Cinnamon sticks 2-3 sticks
7. Green cardamoms 4-5 sticks
8. Whole peppercorns 3-4 nos
9. Whole cloves 3-4 nos
10. Bay leaves  2-3 nos
11. Fresh ginger-garlic paste 2 tbs
12. Paprika 1/2 tsp
13. Turmeric 1/2 tsp
14. Cumin and coriander powder, mixed 1 tbs
15. Dried apricots 150 gms
16. Finely chopped coriander 50 gms
17. Salt & pepper to taste
18. Olive oil. 30 ml
19. Lemon  1 no
20. White wine (optional) 30 ml
21. Water 250 ml

Procedure

1. Marinate the chicken with saffron, sour cream, lemon juice, salt and pepper overnight or for at least two hours in the fridge
2. In a heavy bottom pan or pressure cooker, heat oil and fry onions till golden brown
3. Add chopped tomatoes and all the spices. Lower the flame and cook the mixture till you get the aroma of all the spices
4. Add the marinated chicken and stir the mixture continuously for about five minutes making sure that the food does not stick to the bottom
5. Add coriander, dried apricots, water and wine
6. Bring the mixture to a boil; simmer till the chicken is well cooked.
7. Serve with crispy, thin fries for dinner, and garnish with few coriander leaves

Note: 

1. can also be served with a light rice palao
2. Chicken can be replaced with mutton pieces too

Gos noo Bafaat (Meat in sweet and sour coconut gravy)

Ingredients

1. Boneless meat 500 gms
2. Large onions finely sliced 3 nos
3. Small onion, chopped 1 no
4. Fresh grated coconut 30 gms
5. Turmeric 1/4 tsp
6. Chili powder 1/4 tsp
7. Garlic, cumin and dried red chili paste 3tsp
8. Tomato ketchup or tomato paste 120 gms
9. Cinnamon, cardamom and clove 1 gm each
10. Vinegar 30 ml
11. Sugar 2tbs
12. Oil 4 tbs
13. Salt to taste
14. Eggs 2 nos
15. Finely chopped coriander 30 gms 
16. Potatoes large 2 nos

Procedure

1. In a nonstick deep frying pan heat oil and fry the sliced onions till golden brown
2. Move the onions to a side and sauté the coconut, then add the garlic, cumin and chilies paste, turmeric, chili powder, the spices and chopped onion
3. Sauté and add the meat pieces
4. Nicely brown the meat and then add the tomatoes or paste or ketchup (whichever you choose to use)
5. Sauté and then add the potatoes, adding just enough water to cook over stove or pressure cooker
6. After the meat is done add vinegar and  sugar
7. Hard Boil eggs on a stove
8. Peal and chop potatoes in 4 pieces and fry till they turn golden
9. Garnish with hard boiled eggs and a freshly chopped coriander
10. Serve in a platter and place the fried potatoes all around.

Note: Serve as main course for lunch or dinner with hot chapaties

Seekh-Kabab

Ingredients

1. Mutton mince 500 grams
2. Mutton fat 50 grams
3. Onion Chopped 1 no
4. Chopped Green chilies 6 nos
5. Fresh chopped coriander leaves 2 tbs
6. Ginger Garlic paste 2 tbs
7. Roasted cumin powder 1 tbs
8. Garam masala powder 1/2 tbs
9. Kashmiri red chili powder 1tbs
10. Salt to  taste
11. Butter or oil for basting
12. Chaat masala 2 tbs
13. Lemons 2 nos

Procedure

1. Preheat the oven to 240°C/475°F
2.  Mix together the minced mutton, mutton fat, onion, green chillies and fresh coriander
3. Grind to a fine consistency
4. Add the rest of the ingredients except the butter/oil and mix well
5.  Divide the mixture into twelve equal portions
6. Pat the mince mixture with moist hands onto skewers and shape into kababs.
7. Cook the kababs in the oven or in a hot tandoor till almost done
8. Baste with butter or oil and continue to cook till completely done.
9. Sprinkle with a little chaat masala and lemon juice
10. Serve hot with Mint Chutney.

Note: Serve as snacks or side dish in parties

Crispy Fried Chicken

INGREDIENTS

1. Chicken - 6 (Leg Pieces)
2. Egge - 2 Nos
3. Chilli Powder - 1 tsp (Or As Per Taste)
4. Coriander Powder - 2 tbsp
5. Mutton Masala - 2 tsp
6. Salt (To Taste)
7. Coriander leaves - 3 tbsp (Finely Chopped)
8. Garlic Cloves - 20/25
9. Olive Oil - 250 ml
10. Butter - 50 gms
11. Lemon (For Garnish)

PROCEDURE

1. Marinate Chicken with Chilli Powder, Mutton Masala, Salt, Coriander Powder, Coriander Leaves
2. Take a pan and put the Garlic cloves in it before adding Butter and Olive Oil
3. Heat on slow flame
4. On a plate spread Oats and roll the marinated Chicken leg pieces in it till completely covered
5. Place the Chicken Leg pieces in the oil in the pan and fry on high heat till golden on one side and then turn and repeat till golden on other side too
6. Turn the pieces again and cook on low flame so that they cook till inside
7. Garnish with Coriander leaves, Lemon Wedges and serve hot with Parathas

NOTE: Eggs can be replaces with Rawa, Cornflakes or Breadcrumbs

Serve hot as side dish or snacks with drinks

Coconut Buns

INGREDIENTS

1. Coconut Milk (250 ml) / Coconut Milk Powder (250 gms)
2. Maida - 500 gms
3. Baking Powder - 10 gms
4. Baking Soda - 3 g
5. Salt (To Taste; Not required if making it sweet)
6. Warm Water (If required)

PROCEDURE

1. Take a glass bowl and mix Maida, Baking Powder and Baking Soda
2. Add Coconut milk and knead like a dough. Add water if required.
3. Oil your palms and knead it one last time to take it off the walls of the container
4. Cover with a cellophane sheet or Butter Paper and keep aside for 1 hour for it to rise
5. Take a double boiler and keep it to heat 
6. Make balls of 1-2 inch in diameter and place them in small cupcake containers or inside butter paper cups meant for pastries
7. Place these cups into the double boiler and let cook for 10 minutes
8. Remove and serve with Chicken Curry / Veg gravy / Tomato Chutney / Yellow Dal

NOTE: The Coconut Buns can be made with following fillings to make unique dishes

1. Precooked Chicken / Mutton Kheema / Fish / Egg Bhurji
2. Grated Mixed Vegetables
3. Boiled Potatoes
4. Grated Apple with Cinnamon Powder (Dusted on top with powdered Sugar)
5. Simply dusted with Powdered Sugar

Thecha (Ciilie Paste)

INGREDIENTS

1. Green Chillies - 100 gms
2. Garlic - 100 gms
3. Lemon - 1 
4. Mustard Seeds - 1/2 tsp
5. Curry Leaves - 6-7
6. Oil - 50 ml
7. Salt - To taste

PROCEDURE

1. Cut the Green Chillies roughly into pieces
2. Put Chillies, Garlic Flakes, Salt, Sugar on the grinding stone (Silbatta)
3. Grind with the rolling pin till it reaches granulated consistency
4. Transfer it into a glass bowl, add lemon juice and mix
5. Heat all the oil in a pan, add Mustard seeds and curry leaves and let them sputter
6. Decant the oil and add to the Chilly mixture and stir well till the oil is perfectly mixed
7. Store in a jar

NOTE: Serve and relish with Roti, Bhakhri, or simply relish as a dip with starters.

If ground in a mixer, pour a little oil while grinding to moisten while grinding.

Tastes best if eaten fresh, so make in small quantities .

Diet Chicken

INGREDIENTS

1. Chicken (Breast Pieces) - 2
2. Red Chilly Flakes (Dominos; As Per Taste)
3. Salt (As Per Taste)
4. Oregano Mix (Dominos; As Per Taste)
5. Olive Oil - 1 tsp
6. Coriander - 1 tbsp (Finely Chopped)
7. Lemon - 1
8. Honey - 2 tsp

PROCEDURE

1. Slice the breast pieces horizontally into thin flat strips (1 piece into three flat strips)
2. Take a flat pan, add olive oil, and place the strips on the pan
3. Put on the gas to medium flame to avoid sputtering
4. Cook both sides till one side looks cheesy in texture and turn it over
5. Sprinkle Salt, Oregano Mix, Chilly flakes on both sides
6. Take it out on a serving dish and garnish with lemon juice, Honey, Coriander and leftover Olive Oil from the pan.

Note:  This makes a nice serving at parties with drinkso

Watermelon Delight (Alcoholic)

INGREDIENTS

1. Watermelon - 2 tbsp (Diced; For Single Serving)
2. Mint Leaves - 4/5
3. Sugar Syrup - 10 ml
4. Vodka - 45 ml / 60 ml (As preferred)
5. Soda (To dilute)
6. Crushed Ice - 100 gms
7. Lemon wedge & Mint Leaves (For Garnish)

PROCEDURE

1. Take Watermelon, Mint, and Sugar Syrup and crush with a pestle till roughly ground
2. Add Vodka, Soda, Crushed Ice and shake well in a shaker
3. Pour in a serving glass, garnish with Mint leaves, a Lemon wedge and Serve

NOTE: Vodka is optional; Increase quantity of Watermelon, if serving a Mocktail

Mayonnaise

INGREDIENTS

1. Eggs - 2
2. Pepper - 1/2 tsp (Coarsely Ground)
3. Mustard - 1/2 tsp (Coarsely Ground)
4. Sugar (As preferred)
5. Lemon Juice / Citric Acid (Few drops/granules)
6. Oi 

PROCEDURE

1. Break 2 eggs in a mixer (Yolks included)
2. Add a pinch each of Pepper and Mustard Powders
3. Add 1 1/2 tea spoon of Sugar
4. Squeeze in the Lemon juice or add a few granules of Citric Acid
5. Turn on the mixer for a few seconds just to mix all the ingredients
6. Now start whipping the mixture in the mixer and add Oil very slowly
7. Keep whipping and adding Oil till the needed consistency is obtained
8. Adjust Sugar, Pepper, Mustard Powder,Lemon Juice/ Citric Acid  as per taste
9. Whip for a few more seconds
10. Refrigerate in a covered bowl or a jar

NOTE: Serve the yummy mayonnaise is ready to eat as a bread spread or dip

           Use of citric acid reduces the oil quantity

TIP:  

• The diet conscious can make a sinful lighter version by excluding the egg yolk and using Olive oil instead of Groundnut oil
• Use in all types of sandwiches and salad toppings.

Egg Delight

INGREDIENTS

1. Potatoes - 2 (Medium; Thinly Sliced)
2. Onions - 2 (Medium; Thinly Sliced)
3. Tomatoes - 2 (Large; Thinly Sliced)
4. Green Chillies - 2 (Optional; Finely Chopped)
5. Coriander - 2 tbsp (Finely Chopped)
6. Eggs - 5
7. Cheese - 5/7 Slices (250 gms if Grated)
8. Ham/Salaami/Sausage - 5/6 slices (Optional)
9. Oregano - 3 tsp
10. Pepper - 1 tsp
11. Chilli Flakes - 2 tsp (Optional)
12. Salt (To Taste)
13. Olive Oil

PROCEDURE

1. Layer a Deep dish / Non-stick pan with Oil
2. Place the sliced Potatoes till they cover the bottom of the dish, cover and cook till slightly soft
3. Layer with Onions, Ham/Salaami/Sausages, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook for about 3 minutes
4. Uncover and layer Tomatoes and break whole eggs, sprinkle small quantities of Oregano, Pepper, Salt, Chilli Flakes, Green Chillies, Coriander, cover and cook till egg yolks are 3/4 done
5. Uncover and Layer with a thick layer of cheese,  sprinkle remaining quantities of Oregano, Pepper, Chilli Flakes, Green Chillies, Coriander, cover and cook till the cheese has melted

NOTE: 

1. If made in a microwaveable dish it can be baked to give cheese the golden crispy texture on top
2. Cut like a pizza and serve sizzling hot with Toasted Wheat Bread (Optional) and Tomato Ketchup

Mutton Cutlets

INGREDIENTS

1. Mutton mince. 500 gms.
2. Finely chopped onions ( medium sise) . 2 nos.
3. Boiled and smashed potatoes (medium size) . 1 no.
4. Eggs  3 nos.
5. Ginger garlic paste. 1 table spoon.
6. Green chilies. (finely chopped). 2 nos.
7. Turmeric powder . 1 tea spoon.
8. Lemon juice. 3 tea spoons.
9. Coriander (finely chopped). 50 gms (aprox)
10. Salt to taste.
11. Oil. 3 table spoons.

PROCEDURE

1. Wash and marinate the minced mutton  in lemon juice, turmeric powder, salt,  and ginger garlic paste and keep it aside for 15 minutes..
2. Heat oil in a pan and fry the onions till translucent..
3. Add the marinated mutton, chopped green chilies, in the pan and mix  well.
4. Remove from the fire and let cool.
5. Add the mashed potatoes and coriander to the mixture. 
6. Make small round balls of this mixture and press with hand to form flat discs and keep aside.
7. Beat  egg white till stiff and add the egg yolks  and mix lightly.
8. Heat oil in a frying pan for shallow frying.
9. Dip the discs in the egg and shallow fry both sides on medium flame.
10. Remove and place them on a paper napkins to soak away the extra oil.
11. Serve in a plate with potato wafers, dips and ketchup.

Paneer Paratha

INGREDIENTS

1. Wheat/ Mix Grain Flour - 250/300 gms
2. Paneer - 250 gms
3. Onions - 1 (Large; Finely Chopped)
4. Coriander - 2 tbsp (Finely Chopped)
5. Green Chillies -2 nos (Optional; Finely Chopped)
6. Salt (To Taste)
7. Oil (To Cook)

PROCEDURE

1. Knead the Flour and keep aside for half an hour
2. Grate the Paneer (If purchased from Dairy) or drain the Paneer (If Homemade)
3. Take a bowl and mix Paneer, Onions, Coriander, Green Chillies, and Salt
4. Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside
5. Place one Roti on a plate and layer it with Paneer mix
6. Cover it with the other Roti and seal the periphery to avoid spillage
7. Put it on the Non-stick Pan and turn it when half done from one side
8. Apply Oil to the upturned side and turn it again when the other side is half done
9. Keep turning and fry till golden brown
10. Serve hot with Tomato Ketchup or Pickle

Kheema Paratha

INGREDIENTS

1.   Wheat/ Mix Grain Flour - 250/300 gms

2.   Chicken/Mutton Kheema - 250 gms

3.   Onions - 1 (Large; Finely Chopped)

4.   Coriander - 2 tbsp (Finely Chopped)

5.   Green Chillies -2 nos (Optional; Finely Chopped)

6.   Salt (To Taste)

7.   Oil (To Cook)

PROCEDURE

1.   Knead the Flour and keep aside for half an hour

2.   Grate the Chicken/Mutton Kheema

3.   Take a bowl and mix Chicken/Mutton Kheema, Onions, Coriander, Green Chillies, and Salt

4.   Take two small balls (1" diameter) of the Flour and roll them into small rotis and keep aside

5.   Place one Roti on a plate and layer it with Chicken/Mutton Kheema mix

6.   Cover it with the other Roti and seal the periphery to avoid spillage

7.   Put it on the Non-stick Pan and turn it when half done from one side

8.   Apply Oil to the upturned side and turn it again when the other side is half done

9.   Keep turning and fry till golden brown

10 . Serve hot with Tomato Ketchup or Pickle 

SALTED & SPICED MEAT (Beef, Pork, Mutton)

INGREDIENTS

1. Rock Salt  30 gms. OR 4 Level Tablespoon
2. Kulmi Soda 60 gms. OR 5 Level Tablespoon
3. Pappad Khar  30 gms. OR 4 Level Tablespoon
4. Nutmeg 1 Pod Ground
5. Green Chillies 10 -12 Slit with seeds
6.  Black Pepper Pods 10 Whole
7. Cloves  10 Whole
8. Red Chilly Powder 3 Heaped Teaspoons
9. Citric Acid Powder 1 Level Teaspoon crushed
10. Jaggery 2 Heaped Tablespoon powdered
11. Lime 6 – 12 (1/3 to ½ Cup)
12. Honey 2 – 3 Tablespoons

PROCEDURE

1. Grind reasonably fine the first 3 ingredients and roast lightly
2. Wash and dry the meat pieces
3. Pound the meat pieces lightly with a heavy pestle and place in a big non-corrosive vessel, preferably glass
4.  Sprinkle and thoroughly cover the meat with the roasted mixture and 4,5,6,7,8,9 & 10. (For non-spicy or less spicy, do not use or adjust quantities of ingredients 5,6,7 & 8.) 
5.         Squeeze /Pour  the lime juice .
6. .      Poke the meat well all over, place a non-corrosive lid to cover the entire meat and place weights of 1.5 – 2 kgs.
7. Leave at room temperature (up to 25 C) for 3-4 days, poking and turning the meat over at least twice a day
8. Pressure cook the meat with all the contents of the bowl for 45-60 minutes
9. Drain out all liquid, dry meat on stove and refrigerate  overnight
10. Heat the honey in a pan and braise the meat all over, one piece at a time   
11.  Cut into fine thin slices and serve.

Coconut Buns

INGREDIENTS

1. Coconut Milk (250 ml) / Coconut Milk Powder (250 gms)
2. Maida - 500 gms
3. Baking Powder - 10 gms
4. Baking Soda - 3 g
5. Salt (To Taste; Not required if making it sweet)
6. Warm Water (If required)

PROCEDURE

1. Take a glass bowl and mix Maida, Baking Powder and Baking Soda
2. Add Coconut milk and knead like a dough. Add water if required.
3. Oil your palms and knead it one last time to take it off the walls of the container
4. Cover with a cellophane sheet or Butter Paper and keep aside for 1 hour for it to rise
5. Take a double boiler and keep it to heat 
6. Make balls of 1-2 inch in diameter and place them in small cupcake containers or inside butter paper cups meant for pastries
7. Place these cups into the double boiler and let cook for 10 minutes
8. Remove and serve with Chicken Curry / Veg gravy / Tomato Chutney / Yellow Dal

NOTE: The Coconut Buns can be made with following fillings to make unique dishes

1. Precooked Chicken / Mutton Kheema / Fish / Egg Bhurji
2. Grated Mixed Vegetables
3. Boiled Potatoes
4. Grated Apple with Cinnamon Powder (Dusted on top with powdered Sugar)
5. Simply dusted with Powdered Sugar

Microwaved Grilled Fish (Without Oil)

INGREDIENTS

1. Fish Slices  4 nos (Salmon, Pomfret, Halva (Black Pomfret), Mackerel, King fish..
2. Garlic and hot pepper paste 6 tsp
3. Cumin powder 2 tsp
4. Red chilli powder 4 tsp
5. Turmeric powder 1 tsp
6. Salt to taste
7. Finely chopped coriander for garnishing
8. Lime slices

PROCEDURE

1. Clean fish slices and make slight cuts on surface for marination to seep in
2. Marinate the fish with garlic pepper paste, cumin powder, red chilli and turmeric powder,and salt
3. Keep the fish for 4 hrs to marinate
4. Place the fish pieces on a microwave dish and keep the dish in the microwave
5. Set the timer to 4 mins  and start the microwave
6. Open the microwave and pierce a fork into the fish to check if its done
7. If the fish sticks to the fork, then microwave it for another half a min
8. Once done, serve it in a platter
9. Garnish it with finely chopped coriander
10. Squeeze lime before serving

NOTE: Tastes yummy with plain yellow dal and rice