BEEF KABBOB SALAN:

INGREDIENTS:
Minced meat (beef) 1 pound
Onions 2-3
Tomatoes 3
Garlic & ginger 1tsp each
Green chillies 4-5
Cilantro ½ cup
Lemon juice 1TBSP
Bread slice 1
White cumin 2 tsp
Salt 2tsp
Green cardamom 2-3
Red pepper ½ tsp
Black pepper ½ tsp
Tumeric powder ¼ tsp
Oil 1 cup


METHOD:
1.Mince together ½ onion,½ tsp garlic & ginger each,1 tsp cumin seeds,3-4 green chillies,¼ cup cilantro, bread slice, lemon juice,¼ tsp black pepper and 1 tsp salt in food processor.
2.Add the above mixture in minced beef and mix well with hand. Make 7-8 balls of meat and then roll them (length wise) in the form of long siekh kabobs.
3.Take half cup oil in a skillet and fry the kabbobs over medium high heat till they turn golden brown from all sides.
4.Take a wide pan and add oil in it. Mince the onions and fry them till they turn light brown. Add garlic & ginger ½ tsp each,1 tsp cumin seeds, green cardamoms, red pepper,¼ tsp black pepper,1 tsp salt, tumeric powder.Cut tomatoes in small cubes and add to the onions. Let them cook for 15 minutes on medium heat.
5.Add the fried kabbobs to onions and tomatoes .Lower the heat and add remaining green chillies and cilantro.
6.Cook them for 15-20 minutes and serve them with naan.
TIP:
To make the kabbobs spicier, shan siekh kabbob masala can be added to taste and they can be served separately without onions and tomatoes.

BALOSHAHI

INGREDIENTS:
All purpose flour 11/2 cup
Yogurt 8 TBSP
Sugar 2 cups
Milk 2 TBSP
Baking soda ¼ tsp
Butter/ghee 2/3 cups
Water 1 cup
METHOD:
1.Sieve flour and baking soda.
2.Add butter to the flour and mix till it gets crumbly.
3.Add yogurt to it and leave it covered for 45 minutes.
4.Divide the dough in 12 equal balls. Make dents on sides and top with finger.
5.Heat the oil in a pan and fry the balls for 35 minutes till they turn golden brown.
6.Heat the sugar and water till the syrup gets stringy. Add the milk in it.
7. Soak the baloshahi for 35-40 minutes in the syrup .

KABLI CHANNAY

INGREDIENTS:
Kabli channay 2 cups
Baking soda ½ tsp
Tomato sauce 1 can
Onions 2
Green chillies 4-5
Cilantro 1 cup
Ginger 2 tsp
Potato 2
White cumin 1TBSP
Red pepper ½ tsp
tumeric powder ¼ tsp
Salt 1 tsp
Chaat masala ½ tsp
Oil 4 -5 TBSP
METHOD:
1.soak kabli channay in water with baking soda overnight. Wash them in the morning and boil them in salt water till they get soft.
2.Heat the oil in a pan fry the chopped onions. Take them out when they turn golden brown .
3.Add ginger and cumin seeds in the same oil with half of the green peppers, salt ,tamarind powder and red chillies.Fry the spices along with the cubed potatoes and then add the can of tomato sauce in it.
4.Add the boiled kabli channay in tomato sauce and let them boil.Water from the boiled kabli channay can be added half a cup in it as well.
5.In the end add the fried onions,chopped cilantro and remaining chillies .Let them cook till the sauce gets thick and potatoes get cooked in about 15 minutes.

DAHI BHALLAY

INGREDIENTS:
Dal mash ½ cup
Dal mong ½ cup
Green chillies 3-4
Ginger 1tsp
Baking powder 1tsp
White zeera 1 tsp
Salt ½ tsp
Water 2-3 TBSP
Yogurt 32 oz/2 pounds
Garbanzo beans 1 cup
Potatoes 2
Onion ½ (in small cubed pieces)
Tomatoes 1 (in small cubed pieces)
Cilantro 3 TBSP(chopped)
White zeera 1 tsp
Chaat masal 2 tsp
Salt 1 tsp
METHOD :
1.Grind the pulses after dipping them for half an hour with water, green chillies and ginger in the grinder.
2.Pour the batter in a bowl and then add zeera and salt.Deep fry the bhallas using a tablespoon of batter at a time.
TIP:
Bhallas can be stored in the freezer in a zip lock box for long period of time.
3.Boil water in a pan and dip the bhallas in it till they get soft.It takes about 5 minutes if they were taken out of the freezer. Take them out in a sieve with a large spoon and drain them well.
4.Boil potatoes after peeling and cutting them in small cubes. Boil the garbanzo beans/chanas after keeping them soaked in water with pinch of baking soda added overnight.
5.In a shallow bowl stir in the yogurt and milk.Add white zeera,salt and chat masala in it. Then mix bhallas ,potatoes , garbanzo beans ,onions, tomatoes, cilantro and green chillies.
6.Decorate the top of dahi bhallas with chaat masala ,tamarind chatni and some green and red vegetables(chillies, cilantro and tomatoes).

GULABAB JAMAN

INGREDIENTS:
Egg 1
Dried milk 2 cups
All purpose flour 1 cup
Heavy cream ½ pint
Baking powder 1 tsp
Butter 2TBSP
Oil 2-3 cups
Sugar 2 cups
Water 3 cups
Cardamom 5-6
Saffron few strands
METHOD:
1.Mix all the ingredients in a bowl from egg to butter. Make small balls almost 2 inches wide. Deep fry them in oil till they come to the surface dark brown in color.
2.Make sweet syrup with water, sugar, saffron and cardamoms. Boil it on medium heat over stove for half an hour and let it get thicken.
3.Add the fried balls to the sugar syrup till they swell three times their size.
TIPS :
Warm the gulab jaman in microwave before serving.
Sprinkle mixed nuts like almonds and pistachios over gulab jaman .
Cut the gulab jaman in half and spread cream on one and sliced almonds on the other, then join them together and put them in the platter.
The shape of gulab jaman can be changed from round to oval for variation.

ROGHNI NAAN

INGREDIENTS:
All purpose flour 2 cups
Milk ½ cup
Yogurt 4 TBSP
Dry active yeast 1 tsp
Sugar 1TBSP
Salt 1tsp
Oil 2-3 TBSP
METHOD:
1.warm the milk for 40 seconds. Add yeast, sugar and salt in it. Leave it for 5 minutes.
2.make bread dough by adding the milk mixture in flour. knead it well and then add the yogurt. The dough will get sticky after adding the yogurt .Pour half the oil over it and the dough will be easily rolled in a ball.
3.Cover the bowl of dough with a lid/plastic wrap and keep it in a warm place for almost three hours.
4.Turn on the oven on broiler heat and keep a skillet over medium heat on the stove. After three hours the dough will get double. Make five balls with dough. Roll the balls with rolling pin in almost 8 inches circles. Put the flatten naan over the skillet. Make holes in it with the fork. Brush the top of naan with oil. In 2-3 minutes the bottom of naan will be cooked. It can then be transferred to the oven for cooking the top part. In almost five minutes it will turn golden brown.
TIP:
Sesame seeds, green onions and cilantro can be sprinkled over the uncooked naan for adding more flavor to it.

BAKED PUDDING

INGREDIENTS :
Whole milk 3 cups
Eggs 6
Sugar ¾ cup
Vanilla essence 1 tsp
Hot water 2-3 cups
METHOD :
1.Turn on the oven at 350 degrees. Put a deep pan in the oven and fill it 2-3 inches with water.
2.Blend eggs ,milk, sugar and essence in a blending machine. Pour the mixture in a baking pan and bake in the water bath for about an hour.
3.When the pudding is done , let it rest and cool down for a while and then invert it on a serving dish. Keep it in the refrigerator and serve it cold with fruits.
TIP:
Add two table spoons of smucker’s caramel topping in the baking pan before pouring the milk mixture .This can give a nice look and color to the pudding.
vanilla essence can be substituted with Pistachio essence for a different flavor.

ZARDA/YELLOW RICE

INGREDIENTS:
Rice 1 cup
Sugar 1 cup
Evaporated milk ½ cup
Butter 2TBSP
Cardamom 4-5
Orange food color 1/5 tsp
Saffron strands few
Almonds , raisins ¼ cup
& pistacios
METHOD:
1.Boil the rice in water with couple of cardamoms till they are soft as required for white rice .Drain them well in a strainer .
2.Heat the butter on medium heat along with cardamoms ,food color and saffron .Add milk and sugar and bring them to boil. Mix the white rice in milk mixture. Let the milk evaporate on high heat and then leave them covered on low heat for about 15 minutes.
TIP:
Half the nuts can be mixed while adding rice in the milk mixture.
Serve the zarda in a wide platter and sprinkle the remaining nuts over it. .

KULFI/KULFA

INGREDIENTS:
Evaporated milk 1 can
Sweet and condensed milk 1 can
Heavy cream 1 pint
Regular milk 1 cup
Green cardamom 4-5
Bread slice 2
Almonds ¼ cup
Pistachios ¼ cup
Raisins ¼ cup
METHOD:
1.Take a medium bowl and start adding small pieces of bread slices(excluding the brown edges) and ground cardamoms .Then add all kinds of milk and heavy cream. Stir the mixture thoroughly . In the end add half the nuts in the mixture and leave the rest for later.
2.Take small disposable cups that shape like kulfi and pour in the mixture ¾ cup full. Sprinkle the remaining nuts over it. Cover each cup with aluminum foil tightly and then put a wooden stick through the foil in the mixture.. Freeze the cups overnight in the freezer.
TIP:
Take out the kulfi cups at least ten minutes before serving so they can come out easily and don’t remain too hard.
Kulfi can be served with thin spaghettis and Rooh Afza sherbet to be eaten as faloda.