Mutton Curry

INGREDIENTS


1/2kg Mutton
1 Onion(medium)
3 Onion paste(medium)
2tsp Ginger-garlic paste
2tsp Whole Garam Masala
1tsp Turmeric powder
1.5tsp Chili powder
1tsp Coriander powder
2-3tbsp Oil(prefer musturd)
2tbsp Green coriander
Salt to taste


DIRECTIONS

• Roast whole garam masala and grind in fine paste.
• Heat oil in pressure-cooker.Add onion(cut in small pieces),saute till it become brown.
• Add onion paste,ginger-garlic paste,spice powders and salt,2tbsp water.cook it on lowest flame for 15-20 min(till oil get separated and masala start sticking on bottom)
• Add mutton and cook on high flame for 10minutes.
• Now add 1.5Cup of water,close lid and let it cook for 35-40minute(10minutes on high flame,remaining in low flame)
• Let the pressure goes down by its own.Now add Green coriander.
• Serve hot.

# you can add roasted and crushed Sauf with green coriander.it ll give it more aromatic.

Bhuna Ghost

INGREDIENTS 

2Cup Mutton(prefer boneless)

1Onion(medium)

1Green Chili

1Tomato(small)

1.5tsp Ginger-garlic paste

1/2Cup Curd

1tsp Lemon juice

1tsp Garam masala powder

1/2tsp Red chili powder

1/4tsp Turmeric powder

1tbsp Oil

Salt to taste 

1/2tbsp green coriander

DIRECTIONS

• Marinade mutton with chili powder,turmeric powder,salt,half tsp ginger-garlic paste for 15min.
• In pressure cooker heat oil.Add onion(cut in small pieces),saute till it become pink.
• Add ginger-garlic paste,garam masala,saute till it start sticking on bottom.
• Add marinated mutton and fry for 5min on high heat.
• Add 1cup water and close the lid.Cook for 25min(8-10 min on high flame,remaining time on low flame)
• Let the pressure goes down by its own.Now add curd and thin tomato slices.
• Cook on high flame till it become dry.
• Garnish with green coriander and serve hot.

#you can add lime while serving for extra zing.

## you can add tomato with mutton itself.but than it will take more time to cook.

Egg Biryani

INGREDIENTS

2Cup Basmathi Rice 
4 Hard boiled Eggs 
1/2 cup Curd
1 Onions (medium)
2 Green Chillies
1medium tomato
1tbsp brown Onion crushed
2tbsp Coriander leaves 
1/2tsp Red Chilli powder 
Salt to taste
Oil for frying
1tbsp Ghee
1/2tbsp Whole Garam Masala 
1/2tsp Garam Masala powder 


DIRECTIONS

• Soak rice in water for 1/2hr.Boil in 4-5 cup of water with whole garam masala and slitted chillies.drain out once 3/4cooked.
• in pan heat oil.add onion and saute till it become golden brown.add spice powders with thinly slices of tomatoes.Close the lid and let it cook for 5min.
• Add boiled eggs(cut in small square pieces) and half of curd.cook till it become dry.keep aside.
• Mix curd,warm ghee and 1tbsp of water.
• In deep pan make a thin layer of egg mixture(1/3 part),sprinkle some coriander and mint leaves than spread 1/3 part of rice.over rice sprinkle 1tbsp of ghee-curd mixture.Again make layer of egg mixture...follow same procedure.
• Close the lid or seal it with dough.put it on low heat.and let it cook for 15 minutes.Open the lid at the time of serving.
• Serve hot with Raita or spicy gravy.

# if 

Chicken 65

INGREDIENTS

1/2kg Chicken

1tsp Garam masala

1tsp Ginger paste
1tsp Garlic paste
1tbsp Red Chilli powder 
1.5tbsp all purpose flour 
1.5tbsp corn flour 
1 Egg 
Salt to taste
1tbsp lime juice 
2-3 drops food colour(optional) 
1Cup yoghurt 
oil for frying

DIRECTIONS

• Marinade chicken with 3/4 part of ginger-garlic paste,red chilli paste,lime juice,salt for 15-20 minutes.
• take a bowl n mix corn flour,all purpose flour,eggmix it well and make a thick better.add the chicken in it.
• Deep fry marinated chicken pieces.
• Mix salt,food colour,chillies in yoghurt.
• Heat 4 tbsp oil in another sauce pan. add the fried chicken n yogart mixture in it. cook until dry.Serve hot.

Chicken Kofte

INGREDIENTS

For Kofta

 ½ kg Chicken

1 Onion paste

1tsp Ginger-Garlic paste

1tsp Chili powder 

1tsp Cumin(Roasted & crushed)

Salt to taste

1tbsp Almond paste

1/2 tsp Garam Masala powder

2 tbsp Roasted gram powder (Sattu)

2 tbsp Brown onion ground 

2 tbsp Cream

For Curry

2tbsp Oil

1 Cup Yogurt 

2-3Green cardamom 

3-4 Cloves 

5-6 Black pepper 

1 tbsp Ginger garlic paste

1 tsp Chili powder 

1 tsp Coriander powder 

1tsp Garam Masala

2 tbsp Brown onion ground  

1tbsp Green Coriander

DIRECTIONS

• Grind chicken well in chopper.Mix all ingredients in it , make into balls and keep aside.
• Heat oil in deep pan.Add whole spices.after few seconds add ginger garlic paste and saute for 1/2minute,chili powder,coriander powder, salt,brown onion ground and yogurt, fry well.
• add 2 cups of water for gravy, when gravy boiling add koftas and cook on low flame till thick and oil comes on top.
• lastly garnish with chopped green coriander and serve hot.

White Chicken Korma

INGREDIENTS

1/2Kg Chicken

1Cup Curd

1Cup Thin Cream/Heavy Milk

1.5tsp Ginger-Garlic paste

1/2tsp Black pepper crushed/powder

2-3 tbsp Cashew-Almond paste

2-3 Green Cardamom

2 Black Cardamom

1/4 tsp Nutmeg powder

1/4tsp Mace powder

1Clove

1" Cinnamon(optional)

2tbsp Refined oil/ghee

DIRECTIONS

• Marinade chicken with salt and 1/2 tsp ginger-garlic paste for minimum 1hr.
• Soak cashew(12-15) and Almond(8-10) in hot water.when it become cool,peel almond and make fine paste of almond cashew.
• In deep pan heat oil.Add whole spices.After 1/2min add  remaining ginger-garlic paste and saute for a minute.
• Add chicken and cook for 5-6 minute.(chicken will become white in colour).
• Add curd and stir for another 5minutes.Add black pepper powder,mace-nutmeg powder and 1cup water.
• Cook for arround 20 minutes.Now add almond-cashew paste,cream and cook for another 5-10 minutes.At this stage gravy will become thick.
• Serve hot with Roti or parathe.

Nargisi Kofte

INGREDIENTS

5 Eggs (hard boiled)

2 Cup Chicken (boneless)

2tbsp Bread Crumbs

1-2 Green Chili

1/2 tsp Garam masala

1/2 tsp Ginger-Garlic paste

Pinch of Cumin Seeds

Salt to taste 

DIRECTIONS 

• Mix chicken,bread crumbs,ginger-garlic paste,cumin seeds,green chillies,salt together and blend them together.(don't add water)
• Spread half of the paste in hand and put egg in the center,cover it full with the paste and keep aside for some time.
• In deep pan heat oil.fry eggs on low flam for arround 6-7 minutes.
• You can serve it as snacks or use with the mughlai gravy as main dish.

Kale Chane ke Chhole

INGREDIENTS

1cup Black Chickpea(Kale chane)

2 Onions

1 Tomato(medium size)

4-5 Garlic

1inch Ginger

1 Black Cardamom

2 Green Cardamoms

5-7 Black pepper

1.5inch Cinnamon Stick

4-5 Cloves 

1tsp Cumin Seed

1-2 Bay leaves(Tez patte)

1tsp Coriander powder

1tsp Chili powder

1tsp Turmeric powder

2tbsp Oil(Mustard preferably)

Salt to taste

1tbsp Green coriander(chopped)

DIRECTIONS

• Soak chickpea over night.Make paste of tomato.
• Make fine paste of onion,ginger,garlic,cumin seeds,cloves,pepper,green cardamoms.
• In pressure Cooker,heat oil.Add cinnamon,black cardamom(bit crushed),bay leaves.After few seconds add onion-spice paste and other powder spices.cook on low heat for 10-15 minutes.(oil will get separated and paste ll start sticking on base).
• Add tomato paste and cook for another 5minutes.
• Now add chickpeas.Close the lid,cook till chickpeas get tender.
• Garnish with green coriander leaves.Serve hot with parathas or rice.

#after taking off from heat,let it cool down by it self.Don't remove pressure.

## you can use kasuri methi instead of green coriander.

Kashmiri Aloo Dum

INGREDIENTS

6-7 Small Potatoes

2 Onions(medium size)

1 Tomato(medium size)

1/2 cup Curd

1inch Ginger

4-5 Garlic clove

1inch Cinnamon stick

3-4 Clove

1/2tsp Coriander seeds 

1/2 tsp Cumin seeds

1tsp Turmeric powder

1tsp Garam Masala Powder

Oil(or ghee)

2cup Water

DIRECTIONS

• Half boil potatoes in salty water.
• Peal and deep fry till it turn into golden brown colour.(on low heat,ll take arround 8-10 minutes.).make deep cut in them and keep aside.
• In a pan hea 1tbsp oil and saute onion till it turn into pink colour.add tomato and cook for another 5minutes.Cool it and make fine paste.
• Make fine paste of ginger,garlic,cumin,corriander seeds.
• In a deep pan heat 1tbsp oil.add cinnamon and clove.After 1/2minute add ginger-garlic-spice paste and fry for 4-5 minutes(it ll leave oil).now add onion-tomato paste and turmeric,salt.cook on low flame for another 5 minutes.Add fried potatoes.Add water and bring to boil.
• Add curd and cook with closed lid on low flame for another 5-6 minutes.(gravy will become very thick)
• Garnish with green coriander and serve hot.

# you can use kasuri methi as per your wish.

## you can add cashew paste(2tbsp) for more rich taste.

Almond Brownie (pressure cooked)

INGREDIENTS

1/2 Cup flour

3/4 Cup Sugar

1/2 Cup Butter

Pinch of salt

2 Eggs

1/2Cup Dark Chocolate(chopped)

1tbsp Cocoa powder

1/2 tsp Vanilla essence

1/4 Cup Roasted Almonds(chopped)

DIRECTIONS


In bowl melt butter.add sugar and let it melt.
In another bowl mix eggs and chocolate.Now add hot sugar-butter mixture.Blend it till chocolate get melted.
Add sifted flour and cocoa powder in blow,mix it well.
Pour the mixture in square tin.Bake it on low flame for 25-30 minutes.
Let it cool completely than De-mold. 




# you can use salted butter and remove salt from ingredients.

Daal-Dhokli

INGREDIENTS

For Daal

1cup tuwar daal(erhar)

1tbsp urad daal

1tsp haldi

1tsp chilli flacks

1tbsp tamarind thick juice

1/2 tsp musturd seeds

1/2 tsp cumin seeds

pinch of methi seeds

1inch cinnamon

2-3 Clove

pinch of hing

3-4 clove garlic

1inch ginger

3-4 green chillies

1medium onion

1tsp honey(or pinch of sugar)

salt to taste

green coriander 

for Dhokli

3/4cup flour

1tbsp besan

1/4 tsp chilli powder

pinch of haldi powder

salt to taste

Water

DIRECTIONS

• For Dhokli make dough after mixing all ingredients.
• Make small katori shapes and keep aside.
• In pressure cooker,cook both daal with salt and haldi.
• in deep pan heat oil.add cinnamon and cloves.now splutter musturd,cumin,methi seeds and hing.
• After 1minutes add finely cut onion,ginger,green chillies and garlic.
• When onion turns golden,add tamarind paste with chilli flacks,corriander powder,honey.
• After 1minute,add daal and bring it to boil.(if it seems too think add some water)
• Now add dhoklies and cook for 10minutes on low flame.(dhoklies will come on top when done).
• Garnish with green coriander and serve hot.

# you can make big roti and cut in small square pieces. i make katori shape as it will hold daal in it while eating. 

## You can add kari patta while frying daal.

### you can add some tomatoes,if you like.

Badam Mutton Korma

INGREDIENTS

1/2 kg Mutton

1cup Hung Curd

1/2 cup almond

1/2 cream

1tsp ginger garlic paste

2 Onions

1tsp whole garam masala powder

1tsp red chilli paste

3-4 tbsp oil(or ghee)

Salt to taste

DIRECTIONS

• Marinade mutton in salt,chilli paste and curd for 1 hr.
• Keep almonds in boiled water for 5-6 minutes.peel and make paste.
• In heavy bottom pan heat oil.add finely sliced onion and saute till it become golden color.add ginger-garlic paste.
• After 2-3 minutes add marinated mutton.cook till its tender.
• Now add cream and almond paste..cook for another 5-6 minutes.
• garnish with green coriander.Serve hot with bread of your choice.

Upside-down Green grape Cake !

INGREDIENTS

For the fruit topping:

1 tablespoons butter
3tbsp cup brown sugar
2-3 cups green grapes, sliced in half

For the cake:

3 tablespoons butter
1/2 cup sugar
1/2 tsp vanilla extract
1 eggs
1/2 cups whole wheat flour
1/2 teaspoon baking powder
pinch of salt
1/4 cup milk

DIRECTIONS

• Preheat the over to 350. Grease a 5-inch pie pan.
• Combine cake ingredients in a mixing bowl until smooth batter is formed and put aside.
• Prepare grape slices.On the stove, heat the butter and brown sugar for the caramel in a saute pan until bubbling and combined, and pour over the fruit in the pie dish.
• Cover with batter and bake between 30-45 minutes.(make sure cake tester comes out clean).
• To serve,carefully place a serving plate on top of the pie pan, carefully flip the pan right-side down, so the serving dish is supporting the cake. Place gently on a counter, and using a spatula, gently disrobe the cake from the pie pan. 
• njoy ! 

Peshawari Mutton

INGREDIENTS

1/2 kg Mutton
1/2 inch ginger
5-6 clove garlic
1medium sized tomato
1cup hung Curd
1tsp whole garam masala
1tsp haldi
1tsp chilli powder
salt to taste
3tbsp Desi Ghee
Green Coriander 


DIRECTIONS

• roast whole garam masala and make fine powder.
• blench and make tomato paste.
• Heat ghee in heavy bottom pan.(or pressure cooker).add finely cut ginger-garlic and saute for 2-3 minutes.
• Add mutton and stir till it become white in color.now add curd and all spices(haldi,chilli,garam powder,salt).mix well.now add tomato puree.close the lid.cook till meat get tender.
• Garnish with green coriander.Serve hot with rumali roti or parathas.njoy.

Chocolate Truffle Cake

INGREDIENTS

FOR THE CAKE:

3/4cup unsalted Butter, softened

1cups Flour

50gm dark Chocolate,chopped

3/4 cup Sugar

3 Eggs

1.5tsp Baking powder

Pinch of Salt

Hot water

FOR SYRUP:

1/2 cup sugar

1/4 cup water

½ cup dark rum or Brandy 

FOR THE GANACHE:

50gm dark chocolate, roughly chopped

1.5 cups heavy cream

2tbsp Cocoa powder

INSTRUCTIONS

Make the cake: 

• Heat oven to 325°. Line bottom of a 9" springform pan with parchment paper. Grease pan with 1 tbsp. butter.dust flour; shake to evenly coat inside. Invert and tap out excess flour; set pan aside.(or heat pressure cooker for 5minutes on high heat.)
• Melt chocolate in double boiler; melt. Set aside to let cool.
• In a large bowl, beat the melted chocolate, butter, and sugar with a handheld mixer on medium speed until pale and fluffy, about 2 minutes. Add egg one at a time, beating well after each addition.
•  Sift in the flour,baking powder and salt and mix until just combined.Add this in bowl and blend it for some time. Pour batter into prepared pan and smooth the top.
• Bake until toothpick inserted in cake comes out clean, about 1 hour. Transfer to a rack,let cool. Invert and unmold cake. Cut cake horizontally into 3 even layers.

For Syrup:

• Dissolve sugar and water in a small saucepan over medium-high heat. Cook, whisking occasionally, until syrup has slightly thickened, about 5 minutes. Remove from heat and stir in rum/brandy,let cool.

Make the ganache: 

• Place chocolate in bowl of a standing mixer. Bring cream to a boil in a 2-qt. saucepan; pour over chocolate; let sit for 5 minutes.Combine chocolate and cream. Let cool, stirring occasionally, until ganache reaches room temperature. Chill until ganache has the consistency of peanut butter, 2-3 hours. Whip on medium speed, 15–20 seconds.

Place bottom cake layer on a cardboard cake circle. Using a pastry brush, brush cake with one-third of rum syrup. Using a butter knife, spread some ganache evenly across cake top. Top with second cake layer and one-third of rum syrup; repeat process with remaining cake, rum syrup, and ganache. Spread remaining ganache over cake. Press chocolate shavings onto sides.

Dumplings in Spicy Sauce

INGREDIENTS


For Dumplings
1Cup Flour
1/4tsp Salt
2Cup Shredded cabbage,carrot,beetroot,mushroom(optional)
1onion
2-3 Garlic
1/2 inch Ginger
1/2tsp Soya Sauce
Some chilli flacks(optional)
Salt to taste
Ajinomoto


For Sauce:
5-6 Dried red chillies paste
4-5 Garlic 
1/2 inch Ginger
2 tbsp Tomato ketchup
1tsp Soya Sauce
1tsp Vinegar
1tbsp Honey
Salt to taste
1tsp Cornflour




DIRECTIONS

• In a bowl mix some salt in Flour.make a dough(like roti) with waterand keep aside.
• In a pan heat some oil.add minced ginger-garlic and saute.now add minced onion.
• After 2-3 minutes add remaining veggies.cook for 4-5 minutes.(it ll be slightly crunchy)
• now add soya sauce,ajinomoto,salt and chilli flacks.stir till it gets dry.cool it.
• Make small and thin chapati from dough.put 1tsp of filling in half of area and fold other half over it,seal it with water(its like gujhiya).now you can make mark from fork on edges.
• in deep pan boil arround 1/2lt water with 2 crushed garlic,1tsp salt and 1tsp oil.
• when it starts boiling,drop 6-7 dumplings in it one by one.let it cook for 5-6 minutes.(thicker the chappati,more time for cooking).take it out in serving plate.Don't throw the remaining water.
• For Sauce,in a bowl make paste of salt,vinegar,soya sauce,tomato ketchup,honey,cornflour with 1cup of left over water.
• In pan heat some oil.add minced ginger-garlic.saute for 1minute.now add chilli paste and 1/2cup of left over water.let it boil for 5-6 minutes.
• Now add cornflour paste and cook for another 3-4 minutes.Sauce is ready.
• Pour this sauce immediately over dumplings.garnish it with some green chilies and serve hot !

# this recipe is for 10-11 dumplings.

## in filling you can add veggies or chicken as per ur wish and availability.

## you can vary spices amount as per your taste.