Karhi PAKORAY

Ingredients

250 grm. yogurt
preferably one which is sour
Or 675 ml buttermilk or Lassi
6 tbs. besan
1 small onion chopped
1 tsp. salt (cording to taste)
½ tsp chili (Lal Mirch) powder
½ tsp turmeric (Haldi) powder
6-8 curry leaves (Karhi Patta)
¼ tsp mustard seeds (Rai)
¼ tsp carom seeds (Ajwain)
1 tsp. cumin seeds (Zeera)
1 pinch asafetida (Heeng)

PAKORAY:
6 tbs. besan
½ tsp. salt
¼ tsp chili (Lal Mirch) powder
2-3 chopped green chilies
¼ tsp. cumin seeds (Zeera)
½ tsp. Baking powder OR
1 pinch of soda bi carbonate
1 pinch asafetida (Heeng)
1 small onion-chopped

Instructions

Whip the yogurt into a smooth paste.
Add basin, salt, pepper, Turmeric (Haldi) and chopped onion and mix well.
Add 3-4 glasses of water and leave
to cook partially covered on low heat.
When the onion has softened and the
curry has attained the desired consistency add PaKoray.

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Karahi Gosht(Mutton/Chicken Curry)

Ingredients

1 kg. mutton or chicken
2 tsp. ginger (Adrak) paste
2 tsp. garlic (Lehsan) paste
1 tsp. salt (according to taste)
1 tsp. freshly crushed black pepper (Kali Mirch)
½ tsp. red chili (Lal Mirch) powder
5-6 tomatoes (medium size)
3-4 green chilies
4 tbs. oil

Instructions

This dish is best cooked in a Wok (Karahi) but you can use a regular pot if you don’t have a Wok.
Add the meat in a pot with Garlic (Lehsan) & Ginger (Adrak) and leave on medium heat for the water to dry.
When that is done add 3 glasses of water, cover and leave to tenderize. If you’re using chicken you don’t have to add water and can move on to the next step.
When the meat has softened, add everything, including the oil, except green chilies & tomatoes. Increase the heat to dry water if any then add green chilies & tomatoes.
Lower the heat and cook covered for
5-10 minutes till the tomatoes
have softened. Increase the heat and
evaporate all the water. The end result
should be with very little gravy.
Serve with Naan.
Serving: 3 to 4 persons

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Seekh Kabab

Ingredients

½ kg. finely grinded minced beef
½ tsp. salt (according to taste)
1 tsp. chili (Lal Mirch) powder
1 small onion-chopped
½ tsp. garam masala
1 small onion-chopped and fried
1 egg
1 tbs. lemon juice
½ tsp. ginger (Adrak) paste

Garnish

1 lemon
2 onion

Instructions

Mix all spices/ingredients together and add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.
Form into long kababs (like sausage) and either fry in a little oil or barbeque.
Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.
Serving: 2 to 3 persons

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Nargisi Kabab

Ingredients

for Kabab:

½ kg. beef cubes cut into very small pieces.
½ tsp. salt (according to taste)
1 cup dal Chana-presoaked
7-8 whole dried red chilies
1 medium onion-chopped
6-8 whole black pepper (Kali Mirch)
5-6 cloves (Laung)
1 black cardamom (Bari Ilaichi)
½ tsp. cumin seeds (Zeera)
1 stick of cinnamon (Dalchini)
1 tsp. ginger (Adrak)
2-3 green chilies-chopped
1 cup fresh coriander (Dhaniya) leaves
1 egg (raw)
4-5 hard-boiled eggs

for gravy

2 tbs. yogurt
¼ tsp. salt according to taste
1 small onion chopped
1/2 tsp chili (Lal Mirch) powder
¼ tsp. turmeric (Haldi) powder
2 tbs. oil

Instructions

Procedure for Kabab:
In a pot add all the spices along with the meat; add water enough to tenderize the meat and cook till extremely soft and water has dried.
Boil the dal separately till very soft and add to the meat. Cool and then grind all.
Add egg, green chilies and fresh Coriander (Dhaniya) leaves and mix well.
Coat the hard-boiled eggs well with this mixture to form solid balls and deep fry.
Procedure for gravy.
Sauté the onion in oil till brown. Add spices and yogurt and mix well. Add a little water to form gravy and simmer.
Garnish with fresh Coriander (Dhaniya) leaves.
Serving: 4 to 5 persons

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Gola Kabab

Ingredients

1 kg. finely grinded minced beef
1½ tsp. salt (according to taste)
1½ tbs. crushed chili
2 large onion-chopped
½ tbs. garam masala
2 tbs. lemon juice
1 tbs. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ cup fresh coriander (Dhaniya) leaves
½ cup fresh mint (Podina) leaves
½ cup yogurt
2 tbs. raw crushed papaya
1 piece for smoke flavour
4-6 green chilies
Garnish

1 lemon

2 onion

Instructions

Chop and fry 1 large onion till brown. Mix the brown onion with all other spices, grind them and then add to the minced beef. Mix well, cover and leave in fridge to marinate for 3-4 hours.
Keep the smoldering coal in the pot containing the mixture ant cover it for few minutes for the meat to absorb the smoke.
Form into long kababs (like sausage) or balls and either fry in a little oil or cook in the oven.
Serve with sliced onion, Mint (Podina) chutney, lemon and paratha or naan.
Serving: 3 to 4 persons

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Chapli Kabab

Ingredients

½ Kg. finely minced beef
1 medium sized onion chopped
2 eggs
½ tsp. salt (according to taste)
1 tsp ginger (Adrak) paste
1 tsp crushed cumin seeds (Zeera)
1 tbs. crushed Whole dried red chilies
1 tsp crushed coriander (Dhaniya) seeds
1 tsp anardana
2-3 green chilies chopped
½ cup of fresh coriander (Dhaniya) leaves
1 large tomato
1 tsp lemon juice or vinegar
100 grm. Makai ka Aata (Corn meal)
1 small onion sliced and fried till brown
Oil for shallow frying.
(DO NOT USE CORN FLOUR)

Instructions

Make small pieces of an omelet made with 2 eggs with a little salt and Black Peppercorn. (Kali Mirch)
Chop the tomatoes finely.
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Mix the omelet pieces and then make into flat patties and fry in a little oil. Wait to turn until brown on one side.
Makes about 6 kebabs.
Serve with naan.
Serving: 3 persons

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Seven Layer Salad

Ingredients:

• 6 cups chopped lettuce
• salt and pepper
• 6 hard-cooked eggs, sliced
• 2 cups frozen peas, thawed
• 8 to 16 ounces bacon, crisp-cooked, drained, and crumbled
• 2 cups (8 ounces) shredded mild Cheddar cheese
• 1 cup mayonnaise
• 1 to 2 tablespoons sugar
• 1/4 cup sliced green onion with tops
• paprika

Preparation:

Place 3 cups of the lettuce in bottom of large bowl; sprinkle with salt and pepper. Layer egg slices over lettuce in bowl and sprinkle with more salt and pepper. Continue to layer vegetables in this order: peas, remaining lettuce, crumbled bacon, and shredded cheese, along with light sprinklings of salt and pepper. Combine mayonnaise and sugar; spread over top, spreading to edge of bowl to cover entire salad. Cover and chill 24 hours or overnight. Garnish with green onion and a little paprika. Toss before serving.
This salad serves 12 to 15.

Pepperoni Spinach Quiche

Ingredients

• 1 tube (8 ounces) refrigerated crescent rolls
• 1 large sweet red pepper, chopped
• 1 tablespoon olive oil
• 1 garlic clove, minced
• 5 eggs, lightly beaten
• 1/2 cup shredded part-skim mozzarella cheese
• 1/2 cup frozen chopped spinach, thawed and squeezed dry
• 1/4 cup sliced pepperoni, cut into strips
• 1/4 cup half-and-half cream
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon minced fresh parsley
• 1 tablespoon minced fresh basil or 1 teaspoon dried basil
• Dash pepper

Directions

• Separate crescent dough into eight triangles; place in an ungreased 9-in. fluted tart pan with removable bottom with points toward the center. Press onto the bottom and up the sides to form a crust; seal seams. Set aside.
• In a small skillet, saute red pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat. In another small bowl, combine the remaining ingredients; stir in red pepper mixture. Pour into crust.
• Bake at 375° for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 8 servings.

Holiday Peas

Ingredients

• 2 packages (16 ounces each) frozen peas
• 2 teaspoons salt
• 1 cup finely crushed wheat crackers
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons butter, melted

Directions

• Place peas in a large saucepan; add salt. Cover with water. Bring to a boil. Reduce heat; cover and simmer for 5-6 minutes or until tender.
• Meanwhile, toss the cracker crumbs, cheese and butter. Drain peas and place in a serving bowl; top with crumb mixture.
  
• Yield: 12 servings.

Glazed Orange Carrots

Ingredients

• 2 pounds fresh carrots, sliced
• 2 tablespoons butter
• 1/4 cup thawed orange juice concentrate
• 2 tablespoons brown sugar
• 2 tablespoons minced fresh parsley

Directions

• Place 1 in. of water in a saucepan; add carrots. Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.
• Melt butter in a large skillet; stir in orange juice concentrate and brown sugar. Add carrots and parsley; stir to coat. Cook and stir for 1-2 minutes or until glaze is thickened.
  
• Yield: 6 servings.