Dahi Chana Chaat

Recipe Ingredients

Boiled chickpeas ½ kg

Yogurt  ½ kg

Boiled potatoes  2

Whole red chilies  6

Boondi Soaked  1 cup

Tamarind pulp ½ cup

Whole coriander 1 tsp

Cumin seeds 1 tsp

Carom seeds  1 tsp

Green chili paste 1 tbsp

Roasted cumin  2 tsp

Salt  ½ tsp

Onion as required

Tomato as required

Green chilies as required

Coriander leaves as required

Mint leaves as required

Recipe Method

Beat ½ kg yogurt with 2 tsp roasted cumin, 1 tbsp green chili paste and ½ tsp salt.

In a serving bowl spread ½ kg boiled chickpeas, top with beaten yogurt.

Now top with soaked Boondi and 2 boiled potatoes cut into cubes.

Now spread ½ cup tamarind pulp, chopped onion, chopped tomatoes, chopped green chilies, chopped coriander leaves and mint leaves on top.

Dry roast together 6 button red chilies, 1 tsp cumin seeds, 1 tsp coriander seeds and 1 tsp carom seeds. Grind finely and sprinkle on top of chaat.

Cake On Stove

Recipe Ingredients

3 eggs

3 tbsp milk

1 tsp vanilla essence

1-1/2 tsp flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

¾ cup sugar

½ cup butter

Recipe Method

In a bowl, beat eggs with milk and vanilla essence with the help of whisk until fluffy and foamy.

In another bowl, mix flour with baking powder, baking soda and salt. Also add sugar and butter and beat with the help of whisk properly.

Also gradually add in the egg mixture and keep beating until fluffy. Pour the mixture in a greased pan and place it on the steel sieve in a pressure cooker so that the pan doesn’t touch the surface. Cover the cooker with its top and let it bake on high flame for 15 minutes.

And then decrease the flame and let it bake for 25 minutes more. After 25 minutes, insert a skewer to check if it’s done or else let it bake for few more minutes until the skewers comes out clean. Delicious Cake on Stove is ready to serve.

Kachay Aaloo Kay Kabab

Recipe Ingredients

• Mince   300 gm
• Spring onion  1
• Egg   1
• Onion   1 medium
• Bread slice   1
• Raw potatoes  2
• Green chilies  3
• Coriander leaves ¼ bunch
• Oil  ½ cup
• Mint leaves  ¼ bunch
• Ginger  1 piece
• Garlic   4 – 5 cloves
• Crushed red pepper   1 tsp
• Cumin seeds 1 tbsp
• Coriander crushed  1 tbsp
• All spice  ½ tsp
• Nutmeg mace ground ¼ tsp
• Gram flour  2 tbsp
• Salt to taste

Recipe Method

1. Grate 2 potatoes and keep aside.
2. In chopper put together 300 gm mince, 1 egg, 2 tbsp gram flour, 1 chopped onion, ¼ bunch of coriander leaves, 1 spring onion, 3 green chilies, 4 – 5 cloves of garlic, 1 piece of ginger and 1 bread slice. Chopperize well.
3. Now add ¼ bunch of mint leaves, 1 tsp crushed red pepper, 1 tbsp cumin seeds, 1 tbsp coriander seeds, ½ tsp all spice, ¼ tsp ground nutmeg mace, 2 tbsp gram flour and salt to taste.
4. Chopperize for 1 minute.
5. Remove mixture in a bowl.
6. Add in grated potatoes. Mix well.
7. Make patties with the mixture.
8. Now shallow fry kabab with oil as required.

Chicken Chapli Kabab

Recipe Ingredients

1 kg Chicken mince
1 cup Corn meal
1 bunch Mint leaves
1 Onion chopped
3 Eggs
4 Green chilies
4 Tomato
1 tsp Cumin seeds
1 tsp Whole black pepper
1 tbsp Crushed red pepper
2 tbsp Pomegranate seeds
2 tbsp Whole coriander
to taste Salt

Recipe Method

 
Chop 1 kg chicken mince well.Beat 3 eggs well and fry like
omelet. Keep aside.Grind together 2 tbsp whole coriander, 1 tsp black pepper
and 1 tsp cumin seeds.In a bowl put together chicken mince, 2 tbsp pomegranate
seeds, salt to taste, fried eggs, ground mixture of black pepper, 4 chopped
tomatoes, 4 chopped green chilies, 1 chopped onion, 1 bunch of chopped mint
leaves, 1 tbsp crushed red pepper and 1 cup corn meal. Mix well and keep aside
for few minutes.Make Pattie and fry in a frying pan with ghee or oil as
required.

Chicken Jalfrezi With Lemon Rice

Ingredients

Chicken breast                      ½ kg

Water                                      2 glasses

Ginger garlic paste              1 tsp

Chili powder                          ½ tsp

Salt                                           ½ tsp

Ingredients for Gravy

Tomatoes ground                ½ kg

Capsicum                               1

Tomato                                   1

Onion                                      1

Big green chilies                   6

Butter                                      150 gm

Coriander leaves                  as required

All spice powder                  1 tsp

Dry Fenugreek leaves         1 tsp

Cumin seeds                          1 tsp

Whole black pepper           1 tsp

Crushed red pepper            1 tsp

Turmeric                                ½ tsp

Salt                                           ½ tsp

Oil                                            4 tbsp

Lemon Rice

Ingredients

• 3 cups medium grained rice, cooked (or leftovers work too)
• 1 large lemon
• 1 tsp mustard seeds
• 1 tsp split black lentil
• 3-5 dried red chillies (or as per taste)
• 1 tbsp bengal gram (channa dal), presoaked in warm water for 20-30 min.
• 1/4-1/2 cup dry roasted peanuts
• A generous pinch of turmeric powder
• 1/4 tsp of asafoetida
• Few sprigs of curry leaves
• 2-3 tsp of sesame oil
• Salt to taste

• Method

In a pan put together ½ kg chicken breast, 1 tsp ginger garlic paste, ½ tsp chili powder, ½ tsp salt and 2 glasses of water. Cook till chicken is tender.

Heat 4 tbsp oil in a pan, add 1 tsp cumin seeds, 1 tsp whole black pepper, 1 tsp crushed red pepper, ½ tsp salt, ½ tsp turmeric, 1 tsp fenugreek leaves and 1 tsp all spice powder.

Also add ½ kg ground tomatoes and fry well.

Add in boiled chicken, cover and cook on low flame for 30 minutes.

Cook till water dries, add 1 capsicum, 1 onion, 1 tomato and green chilies cut into small cubes.

Simmer for 5 minutes.

Now turn the flame off, add 150 gm butter and coriander leaves.

Dish it out and serve.

Lemon Rice Method

Make sure your rice is not mushy and the grains are separate. If cooking fresh, cook with 2 cups of water instead of 3 for 1 cup rice. Spread this rice on a plate to cool. Add turmeric along with 1 tsp of sesame oil (or more if you like) and mix it along with the rice.

Meanwhile in a skillet 1 tsp of sesame oil and when hot, add mustard seeds. When it starts popping, add the lentils, red chillies, asafoetida and curry leaves.

Now add these to the rice along with the lemon juice. Toss well until mixed well. Add salt as needed.

Lahori Red Chicken Karahi

Recipe Ingredients

Chicken (16 pieces)      1

Lemon     2

Green chilies chopped          4

Clarified butter     1 cup

Green coriander chopped      1 bunch

Tomato chopped     ½ kg

Black pepper crushed     1 tsp

Roasted white cumin         1 tsp

Ginger garlic paste      1 tbsp

Red chili powder    1 tbsp

Karahai masala         1 tbsp

Ginger chopped          2 tbsp

Salt         to taste

Recipe Method

First wash chicken and add in wok with 1 tbsp ginger garlic paste and salt to taste till water dries.

Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries.

Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little.

In the end add 2 tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2 lemon juice to mix and serve hot.

Black Pepper Steaks


Ingredients:

2 pounds beef tenderloin
10 black peppercorn (grounded)
2 tbs. soy sauce
1 tsp. oregano
1 tsp. paprika
1 clove minced garlic
1 tsp. salt

Directions:

Preheat the oven at 325 ºF.
In a very bowl, combine peppercorn, oregano, paprika, garlic.
Rub into tenderloin.
Place in a roasting pan. Add soy sauce.
Cook for 1-to-1 1/2 hour.