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.



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


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.

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


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.

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.



1 Tbsp. vegetable oil
1 medium onion, chopped
5 small tomatoes, chopped
3 sprigs epazote
2 serrano chili peppers, chopped
1 cup chorizo sausage, chopped
1 Tbsp.Chicken flavor Bouillon
4 slices bacon, crisp-cooked and crumbled
1 lb. black beans, cooked
6 cups water


Heat oil in 10-inch skillet over medium heat and cook onion, stirring occasionally, until golden, about 7 minutes. Add tomatoes, epazote sprigs, chopped serran, chorizo and 1 tablespoon Chicken flavor Bouillon and cook, stirring occasionally, 2 minutes. Stir in bacon and cook 1 minute; set aside.
Bring beans and water to a slow boil in 6-quart saucepot over medium heat. Stir in reserved vegetable mixture. Cook, stirring occasionally, until heated through, about 10 minutes.
Garnish, if desired, with cilantro and/or panela cheese.

Broccoli sage pasta

Ingredients: (Broccoli sage pasta)

140g quick-cook spaghetti
140g Tenderstem broccoli, trimmed and cut into 5cm lengths
3 tbsp olive oil
2 shallots, sliced
1 garlic clove, finely chopped
¼ tsp crushed chillies
12 sage leaves, shredded
grated parmesan (or vegetarian alternative), to serve (optional)”

Directions: (Broccoli sage pasta)

Boil the spaghetti for 1 min. Add the broccoli and cook for 4 mins more.
Meanwhile, heat the oil in a frying pan and add the shallots and garlic. Gently cook for 5 mins until golden. Add the chillies and sage to the pan and gently cook for 2 mins. Drain the pasta, mix with the shallot mixture in the pan, then scatter with Parmesan, if you like

Simple salmon with spring pasta

Ingredients: (Simple salmon with spring pasta)

drizzle of olive oil2 salmon fillets, skin removed2 slices prosciutto200g asparagus, trimmed and cut into short lengths150g pasta (we used dried egg pasta)175g mixed peas and podded broad beans (frozen is
fine)5 tbsp mascarponezest and juice ½ lemon, the rest cut into wedgessmall bunch tarragon, roughly chopped

Directions: (Simple salmon with spring pasta)

Heat oven to 220C/200C fan/gas 7. Rub the oil over the bottom of a large roasting tin or baking dish
Season the salmon with black pepper and a little salt, then wrap a piece
of prosciutto around the middle of each fillet. Roast for 10 mins, thentoss the asparagus into the oily tin and roast for 5 mins more.Meanwhile, boil the pasta following pack instructions,
adding the peas and beans 2 mins before the end of cooking. Once the vegetables and pasta are just tender, reserve a cup of the cooking water,
then drain.Remove the salmon from the tin, then add the
mascarpone, pasta, 3 tbsp of the cooking water, the lemon zest and juice, and tarragon. Season to taste and toss until the pasta is covered with creamy sauce. Serve with the fish and a lemon wedge


Fresh and light chowder

Ingredients: (Fresh and light chowder)

100g smoked haddock fillets and 100g unsmoked, skin on
500ml skimmed milk
500ml vegetable stock
2 thyme sprigs
1 tsp vegetable oil
1 onion, finely chopped
1 garlic clove, finely chopped
1 leek, sliced
1 large sweet potato, diced
200g can sweetcorn in water, drained
50g red lentils
small handful parsley, chopped
crusty bread, to serve

Directions: (Fresh and light chowder)

Place the fish in a deep frying pan, then add the milk, stock and thyme. Bring to the boil and take off the heat; leave until cool enough to handle. Take out the fish (reserving the liquid), peel off the skin and flake the fish onto a plate, to use later.
Meanwhile, heat the oil in a large saucepan. Gently fry the onion, garlic and leek for 8-10 mins until soft and translucent. Add the sweet potato, sweetcorn and lentils, then pour over the liquid you cooked the fish in. Bring to the boil and simmer for 30 mins. Check the seasoning and semi-blitz with a hand blender – I like to leave it quite rough. Add the flaked fish and chopped parsley. Serve piping hot with some crusty bread.

Dry Curry

Ingredients:(Dry Curry)

1 tsp oil
1 lb (450g) ground beef
1 1/2 cup onion (minced)
1 cup green bell peppers (minced)
1 cup carrot (minced)
2 cloves garlic (minced)
1 tbsp curry powder
1 can whole tomatoes (28 oz = 800g)
1 tbsp Worcester sauce
1 tsp soy sauce
1 tsp salt
1/2 tsp sugar
1/4 tsp black pepper
2 bay leaves
1/2 cup raisin
Steamed Rice4 hard boiled eggs (chopped)

Directions:(Dry Curry)

  1. Heat oil in a pot and brown ground beef.
  2. Add minced vegetables and saute for 5 minutes. Add curry powder and saute for another 2 minutes.
  3. Add the rest of the ingredients (except rice and eggs) and bring to a boil. Simmer for 15 minutes.
  4. Pour it over rice and top with chopped hard boiled eggs.