Sarsoo Fish

Ingredients:(Sarsoo Fish)

1 Kg Fish filet bone less
to taste Salt
4 tbsp Mustard Oil
1/2 kg Fresh mustard leaves
2 nos Fresh Tomatoes
1 tsp Mustard seeds
1 tsp Poppy seeds
1 tsp Cumin seeds
4 nos Kashmiri chilies
2 tbsp Ginger and Garlic paste
1/2 tsp Turmeric powder
1/4 tsp Kolangi seeds
1/4 Cup Tamarind pulp
Few Leaves Curry pata leaves
3 nos Green chilies
1 packet National Fish masala

Directions:(Sarsoo Fish)

Take 01 kg fish filet, apply 1/2 tsp Turmeric powder & pinch of salt. Keep it a side.
Boil the Mustard leaves, strain it & chopped it.Heat oil in a wok or cooking pot. Add Kolongi & curry leaves.
When the Kolangi splutter, add the marinade fish & light fry them.Grind the rest of
the ingredients to fine paste.Add 02 cup water into the fry fish, stir it.
Add the grind masala & the chopped mustard leaves into the fish, stir it gently, let cook on medium heat, till the gravy is little thick.
Remove it from the heat.
Serve it with boiled white rice.

Haleem

Ingredients:(Haleem)

1 ½ kilograms of Mutton or Beef
½ kilograms of Wheat Grains (crushed and soaked in Water for 1 ½ hour)
1 cup of Gram Lentils (soaked and boiled)
3 medium Onions (thinly sliced)
1 tbsp. Garlic Paste (Pisa Lehsan)
1 tbsp. Ginger Paste (Pisi Adrak)
1 tsp. Garam Masala Powder
2 tbsp. Red Chilli Powder (Pisi Lal Mirch)
1 ½ tbsp. Coriander Powder (Pisa Dhania)
[For Seasoning Garnish]
1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
1 bunch of Fresh Coriander Leaves (Hara Dhania) (finely chopped)
Green Chilli (Hari Mirch) (finely chopped – to taste)
1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and ground)
1 tsp. Garam Masala Powder
2 medium size pieces of Ginger Root (Adrak)
1 large Onion (thinly sliced)
4 Lemons (Nimbu) (cut in quarters)
2 cups Dalda Banaspati or any Clarified Butter (Ghee)
1 tsp. Turmeric Powder (Pisi Haldi)
Salt (to taste)
A pinch of Soda
1 ½ cup Dalda Banaspati or any Clarified Butter (Ghee)
Butter and onion and 2 sabut mirch for baghar

Directions:(Haleem)

Heat banaspati or clarified butter in a pan. Put meat in the pan, add garlic, garam masala powder, red chilli powder, coriander powder, turmeric powder, and salt. Cook on medium heat.
In a separate pan boil wheat grains with lots of water, add salt. When the grains become tender and mushy add a pinch of soda and cook further for 15 to 20 minutes.
Now mix the wheat grains with the meat and mix well. Stir continuously so that both are mixed properly. Now grind the lentils in a food processor. Make it into a thick paste by adding 2 cups of water while processing it.
Pour the lentil paste into the meat and wheat mixture and stir to mix well. Place the pan on a heavy tava or griddle on low heat and cook for 30 to 40 minutes.
Fry the sliced onion in clarified butter and drain on absorbent paper towel. When the haleem is cooked, sprinkle fried onions, garam masala powder, fresh mint, and coriander leaves. Garnish with cumin and ginger. Keep a little of the seasoning separate and serve with haleem.

Coconut Rice

Ingredients: (Coconut Rice)

1 can (11.8 oz.) coconut water
1/2 teaspoon salt
1 cup medium grain rice
2/3 cup (5 fl.-oz. can) Evaporated Milk
Grated lime zest (optional)

Directions: (Coconut Rice)

BRING coconut water to a boil in medium pot on medium heat. Add salt and rice. Reduce heat to medium-low; cover. Cook for 12 to 15 minutes, stirring occasionally until water is almost absorbed. Add evaporated milk. Cook, covered, stirring occasionally for an additional 10 to 15 minutes or until rice is tender. Some additional water maybe needed to reach desired texture of rice. Remove from heat. Stir in grated lime zest, to taste, if desired.

Anda Kaleji

Ingredients:(Anda Kaleji)

500 ml oil
1 Tbsp ginger paste
One and a half tbsp garlic paste
3 onions, chopped
1/2 kg tomatoes, chopped
1 Tbsp ginger, chopped
2 cloves garlic
1 Tbsp red chilli powder
1 Tbsp turmeric powder
1 Tbsp coriander powder
1 Tbsp cumin seeds
1/2  Tbsp garam masala
1 Tbsp chilli, crushed
1 tbsp black pepper
Salt to taste
1 Tbsp green chilli, chopped
1 kg kaleji
6 eggs
Few sprigs coriander leaves (for garnish)

Directions:(Anda Kaleji)

Take a big degchi. Put oil and let it heat. Add ginger paste and garlic paste. Add onion, tomatoes, ginger, garlic, spices and green chillies. Cook together. Then add kaleji and cook for 25 minutes. Add raw egg to the cooked kaleji and mix till done. Garnish with coriander leaves. Suggestion: Serve with sulemani parantha or khameeri naan.

Mutton Taka Tak Lahori Style

Ingredients: (Mutton Taka Tak Lahori Style)

 

250 gm mutton mince (keema)

6 mutton kidneys (gurda)

4 mutton sweet breads (kapoora)

2 mutton brains

1 Tbsp ginger, chopped

1 Tbsp garlic, chopped

2 Tbsp red chilli, crushed

1 Tbsp turmeric powder

Salt to taste

1 Tbsp coriander seeds

1 Tbsp cumin seeds

500 gm onion, chopped

800 gm tomato, chopped

2 Tbsp ginger paste

2 Tbsp garlic paste

1 Tbsp carom seeds

1 Tbsp garam masala powder

For Garnish:

1 Tbsp ginger, julienned

1 Tbsp green coriander, chopped

2-3 green chillies

For Mint Chutney:

1 bunch mint

1 cup yogurt

2-3 green chillies, chopped

Salt

Instructions: (Mutton Taka Tak Lahori Style)

 

 

For Mutton Taka Tak:

Chop the mutton mince. Clean the gurda and kapura. Clean and blanch the mutton brain.

Saute some chopped ginger and garlic. Then add red chilli powder, turmeric powder, salt, coriander seeds and cumin seeds. Stir fry for a while.

Then add onion and tomato, ginger paste, garlic paste and carom seeds. Cook on high flame.

Then add all the meats and lower the heat and cook till meat is tender. Finish with garam masala powder.

Garnish with ginger juliennes, chopped green coriander and green chillies.

For Mint Chutney:

Blend all the ingredients together. Serve with mutton taka tak.

Bheja Masala With Roomali Roti

Ingredients: (Bheja Masala With Roomali Roti)

 

500 gm lamb brain

3 Tbsp ginger garlic paste

3/4 cup ghee

2 tsp cumin seeds

2-3 green chillies, chopped

4 Tbsp ginger, chopped

4 Tbsp garlic, chopped

150 gm onion, chopped

2 Tbsp deggi mirch

3 tsp turmeric powder

1 1/2 Tbsp cumin powder

1 1/2 Tbsp coriander powder

3 tsp black pepper powder

1 1/2 Tbsp garam masala powder

3 tsp chaat masala

Salt to taste

100 gm tomato, chopped

4 packets bhunna masala

1 ginger, julienne

80 gm green coriander

For roomali roti:

1 1/2 cup refined flour (maida) (300g)

1 1/2 cup wheat flour (atta)

1/4 cup refined oil

1 egg

Instructions:

Blanch brain for 1 minute in water with ginger garlic paste. Remove, clean and cut in dices. Keep chilled.

Heat ghee, add cumin seeds and let them crackle.

Add chopped green chilli, ginger, garlic and onions and saute well.

Add powdered spices and cook till ghee separates from masala.

Add chopped tomatoes, bhunna masala, coriander and ginger juliennes.

Then add the blanched brain and mix well.

Prepare the dough with whole wheat flour, refined flour, oil and egg. Make rumali roti on tawa and serve with bheja masala.

Moroccan Lamb


Ingredients: (Moroccan Lamb)

 

1 whole leg of lamb

3 Tbsp oil

4 diced onions

350 ml brown stock

1 tsp ginger powder

1 tsp coriander powder

1 tsp cinnamon powder

2 tsp dried mint

1 1/2 tsp salt

1/2 tsp crushed black peppercorns

1/4 tsp roasted saffron strands

100 gm stoned apricots

2 tbsp raisins

1 Tbsp honey

Juice of 1 orange

Vinegar, a dash

Instructions: (Moroccan Lamb)

 

 

Trim meat. Heat oil and seal meat over a fast flame.

Remove from fire. Lower heat.

Saute onions until brown.

Add stock, spices, mint and seasoning.

Bring to a boil.

Crush saffron and add to pan. Cover tightly and cook for about 1 hour.

Add dried fruit. Simmer for a further 15 minutes.

Stir in honey. Add orange juice and vinegar.

Serve with rice.

Badaam Pasanda

Ingredients:(Badaam Pasanda)

1/2 kg thin lamb thigh meat
1/2 cup clarified butter
1/2 cup yogurt
3 Tbsp red chilli powder
Salt to taste
1 Tbsp garam masala
1 Tbsp black pepper
1 Tbsp cumin seeds
7 pieces of cardamoms
4 Tbsp garlic paste
4 Tbsp powder of sauteed onions
7-8 boiled and peeled almonds

Directions:(Badaam Pasanda)

 

Make deep incisions in the thin pieces of lamb thigh meat.
Heat pan, then add lamb thigh meat, clarified butter, curd, red chilli powder, salt, garam masala, black pepper, cumin seeds, cardamoms, garlic paste and powder of sauteed onions to the pan.
Mix it well.
Cover the pan and cook for half an hour.
Badam pasandais ready to eat.
Garnish with boiled and peeled almonds.
Serve hot with tandoori roti.

Maas Kohlapuri

Ingredients:(Maas Kohlapuri)

 

750 gm mutton
20 gm turmeric
Salt
75 ml oil
1 bayleaf
2 gm cinnamon
1 gm cloves
1 gm cardamom
250 gm onions
10 gm green chillies
50 gm ginger garlic paste
200 gm tomatoes
20 gm garam masala
25 gm coriander powder
25 gm chilli powder
30 gm coriander leaves

For the paste
100 gm red chilli
50 gm coconut
25 gm coriander seeds
50 gm poppy seeds
25 gm fennel seeds
20 gm pepper

Directions: (Maas Kohlapuri)

 

Grind all the ingredients for the paste.
Slice the onions, puree the tomatoes, chop the green chillies and coriander leaves.
Pressure cook the mutton along with the ginger garlic paste, salt and turmeric for approx 20 minutes.
Heat oil in a heavy based saucepan.
Add cloves, bayleaf, cardamom and cinnamon.
Add the sliced onions and saute until golden.
Add green chillies, tomato puree and saute for 5 minutes.
Mix in the rest of the ingredients and cook for another 5 minutes.
Add the paste and stir for 2 minutes.
Add the cooked lamb and simmer for 10 minutes.
Garnish with coriander leaves and serve hot.

Machgand

Ingredients:(Machgand)

 

1 kg minced meat, from the leg of lamb

3 tsp red chilli powder

3 tsp fennel powder

2 tsp ginger powder

2 clove

2 bay leafs

1 tsp heeng liquid/powder

4 pieces brown cardamom

2 green cardamom

1 cup mustard/refined oil

3 tsp cumin powder

Salt to taste

Instructions:(Machgand)

 

Put mince in a large bowl, add 1 tsp chilli powder, 1/2 tsp ginger powder, 1 tsp fennel powder, 1 tsp salt, 3 ground brown cardamom powder, 1 tsp cumin powder &1 table spoon mustard oil.

Mix well with hands. Make 1 1/2 inches long fingers out of the mix.

Heat mustard oil in a pressure cooker. Put bay leaves clove and heeng (asafoetida). Switch off the heat and let it cool down.

Add 1 cup of water and 2 tsp of chili powder. Keep stirring on a high flame till the water is absorbed.

Add 3 cups of water and the rest of the spices & salt and bring to boil. Add meat fingers one by one into the boiling gravy. Pressure cook for 5 minutes.

Remove the lid of the cooker and boil till the gravy is thick. Grind green cardamom and brown cardamom seeds and add to the cooker. The dish is ready to serve.