Spiced Potato bites Recipe

Ingredients

700 gm Potato
4 tbs. cooking oil
½ tsp. salt or according to taste
¼ tsp. garam masala
½ tsp. cumin seeds (Zeera) powder
½ tsp. coriander (Dhaniya) powder
½ tsp. chili (Lal Mirch) powder (to taste)

Instructions

Boil the potatoes with skins till soft. Cool.Peel and dice into 1 inch cubes.
In a non-stick pan heat the oil on medium heat. Add the potatoes and fry lightly stirring occasionally till golden brown. Add all spices and stir till potatoes are evenly coated.
Remove. Serve hot or cold.

after cooking

Faluda Recipe

Ingredients

Pre-boiled spaghetti (unsalted)
2-3 scoops of Vanilla
or Pistachio ice cream
½ cup cold milk
Rose syrup or Roohafza (according to taste)
Crushed ice
A few tbs. of preset Jell-O (optional)
Assorted fruits chopped pineapple. peaches... banana....etc. (optional)
Assorted dry fruits (optional)

Instructions

Take a tall, wide-mouthed glass.
Add all the ingredients in a layered form.
Serve chilled.

Serving: 2-3 persons

after making

Sewaiyan-Plain Recipe

Ingredients

100 grm. Sewayyan
4 tbs. ghee or butter
3-4 green cardamom (Chhoti Ilaichi)
4-5 tbs. sugar
1 cup water
1 pinch of yellow food color (optional)
2 tbs. Khoya or powdered milk (optional)
½ tsp. Kewra essence
Dry fruit (according to taste)

Instructions

In a pan add the ghee or butter and seeds of 3 cardamoms. Add the Sewayyan and roast them on very low flame till their color changes to a darker shade. Stir constantly. In another pan meanwhile add the sugar, water and seeds of 1 cardamom and also the yellow food color if you wish. Bring to the boil and remove from heat.
When the Sewayyan have turned a browner shade add this sugar syrup to them all the while stirring constantly.
Add the khoya or powdered milk at this time if you like and the dry fruit.
Cover and let cook for 5-6 minutes till the water has dried and the sewayyian have become tender. Add the kewra essence and remove from heat. Garnish with dry fruit and serve either plain or with fresh cream. Can be served both hot and cold.

Serving: 4 - 6 persons

after cooking

cream Kulfi Recipe

Ingredients

1 cup or 160 ml evaporated full cream milk.
850 gms. Cream
2 slices of bread
500 gms. Condensed sweetened milk
½ cup water
6-8 green cardamom (Chhoti Ilaichi)-seeds crushed
10 pistachio-crushed
2 tbs. rose water
Few drops of Kewra

Instructions

Mix all the ingredients blend them well, pour the mixture in the containers and Freeze

Serving: 10

after cooking

Classic Breakfast Recipe

Ingredients

Puri

2 cups white flour (maida) & ½ Cup Aata
(makes about 15 puris)
Oil for deep frying


Aloo ki Bhujya

250 grm. potato
½ tsp. salt
½ tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
½ tsp. onion seeds (Kalonji)

Cholay

½ cup boiled Chanay
¼ tsp. salt
¼ tsp baking soda
¼ tsp cumin seeds (Zeera) powder
¼ tsp crushed whole red chilies
1/8 tsp. turmeric (Haldi) powder
1/8 tsp garam masala powder

Halva

2 tbs. semolina (Suji)
2 tbs. ghee
3 tbs. sugar
3 green cardamom (Chhoti Ilaichi) seeds
A pinch of yellow food color(optional)

 

Instructions

Puri
Mix maida and flour. Make the dough with 1 cup of water using 2 tsp oil to help in making dough. Make into small puris (pancake like)
as flat as you can and deep fry in hot oil.

Aaloo Ki Bhujya
Cut the potatoes into small cubes.
Add spices, 1 cup of water and leave on low heat.

after cooking

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.

after cooking

Gajar ka Halva Recipe

Ingredients

1 kg carrots grated
1 cup sugar
4-5 green cardamom (Chhoti Ilaichi) seeds
½ cup ghee
khoya (Ricotta cheese)
1 tbs. Kewra essence
dry fruits (pistachio, almond, raisins)
5-6 tbs. powder milk

 

Instructions

Grate the carrots and put them in a pot on low heat along with the ilaichi seeds.
When they become soft and water dries add sugar and again leave for the water to dry. Then add oil, khoya, dry fruit and milk and dry the water on high heat.

When done add kewra before removing from heat.

Can be served hot or cold.

Serving: 8 persons

after cooking