Nargisi Kofta

Ingredients

For the Koftas:

•          8 eggs
•        500 grams finely ground lamb mince or can also try with chicken kheema
•        1 medium sized finely chopped onion
•        1 tablespoon finely chopped garlic
•        1 teaspoon turmeric powder
•        1/2 teaspoon red chili powder
•        1 teaspoon garam masala powder
•        Salt to taste
•     Bread crumbs
•     Oil for deep frying

For the gravy:

•        2 medium sized finely chopped onions
•        2 teaspoons ginger garlic paste
•        3 medium tomatoes ground to a smooth paste in a food processor (do not add water while grinding)
•        2 teaspoons coriander powder
•        1 teaspoon cumin powder
•        1/2 teaspoon turmeric powder
•        1/2 teaspoon red chili powder
•        1 teaspoon garam masala powder
•        8 tablespoons fresh yogurt
•        Cooking oil for making gravy
•        Salt to taste
•        Chopped coriander leaves for garnish

Method

Half cut Kofta before immersing in curry

•        Boil 6 eggs till hardboiled. Immerse immediately in cold water and then peel. Keep aside.
•        To prepare the Koftas: Put the lamb mince or chicken kheema finely chopped onion, garlic, turmeric, red chili, garam masala powders, 1 egg and salt to taste in a large mixing bowl. Mix well to form a smooth paste. Divide into 6 equal portions.
•        Take one egg and a portion of the lamb mix. Wrap the lamb mix around the egg and smooth with your hands to form an even "casing" around the egg till it is fully covered.
•        Repeat for all the remaining hardboiled eggs. Place all in a plate.
•        Sprinkle all coated eggs with a fine dusting of bread crumbs and dip in egg wash; repeat this and deep fry.
•       When done, drain and place on paper towels.

To prepare the gravy: 

•         Heat the cooking oil (3 tbsps) in a deep pan and add the chopped onions. Fry till light golden in color and then add the ginger and garlic pastes.
•         Fry for 2-3 minutes and add the tomato paste and all the spice powders including garam masala. Mix well. Fry till the oil begins to separate from the masala.
•         Add the yogurt and 1/2 a cup of water to the masala. Mix well and cook for 2 more minutes.
•         Now add the prepared Koftas to the gravy and fold in very, very gently to coat on all sides.
•         Cook for 1 more minute and turn off the fire. Slice the eggs in half horizontally.
•         Garnish them with chopped coriander and serve hot with chapatis.

If someone only eats eggs and no non veg then you can replace lamb/chicken kheema with boiled potatoes.

Amritsari Chicken

Ingredients for Marination: 

500 gm chicken pieces (preferably boneless)

2 tsp ginger paste

2 tsp garlic paste

3 tsp sour curd

1 Tbsp lemon juice

2 tsp vinegar

1 tsp coriander powder

1 tsp cumin powder

paste of 1/2 onion

1 1/2 tsp red chilli powder

Salt to taste 

Ingredients for Gravy:

6 tomatoes

1 1/2 Tbsp butter

1 tsp red chilli powder

1 tsp ginger - finely chopped

1 green chilli - finely chopped

1/4 tsp orange colour

2 1/2 Tbsp fresh cream

1 tsp coriander powder

1 tsp cumin powder

1 tsp sugar

Salt to taste

Ingredients for Garnish:

2 green chillies-chopped

1 Tbsp butter

2 Tbsp fresh cream

Fresh coriander leaves


Method

Blend 6 tomatoes to a puree. Mix all the ingredients for marination to make a paste. Smear the chicken pieces with the paste and let it marinate for 2 hours.

Heat 1 1/2 tbsp of butter in a heavy bottom wok and add the marinated chicken to it. Cook till the chicken is tender.

In a saucepan, heat 1 1/2 tbsp butter and add red chilli powder, coriander powder, cumin powder, ginger, salt and 1 chopped green chilli.

Fry for some time. Add tomato puree, orange color, fresh cream and cook on medium flame till the puree thickens.

Add the puree to the tender chicken along with 1 tsp sugar and 1/2 tsp cream. Let it simmer for 25 minutes.

Garnish with fresh cream, finely chopped green chillies and coriander leaves.

Serve with 1 tbsp butter.

Shami Kebab

Ingredients

Mutton mince (keema) 1 1/2cups

Chana Dal                      2 tbsp

Green cardomoms        2

Cinnamon stick 2 inch

Cloves                          3

Salt                              to taste

Finely chopped Ginger 1 inch pc

Finely chopped Garlic     10 cloves

Red chilli powder            1 tsp

Garam Masala                1 tsp

Black peppercorns          5

Coriander powder          1/2tsp

Cumin powder               1/2tsp

Fine chopped Onion      1

Mint Leaves                    few sprigs

Coriander Leaves            few sprigs

Lemon Juice                    1tbsp

Egg (beaten)                     1

Oil                                    to shallow fry

Method

Wash the mutton mince thoroughly and drain.

Wash and soak the chana dal for half an hour.

To the mince, add the chana dal, cardamoms, cinnamon, cloves, one cup of warm water, salt to taste and then cook till dry.

Remove from heat and add chopped ginger, chopped garlic, red chilli powder, garam masala powder, peppercorns, coriander powder and cumin powder.

Grind to a fine paste and knead well.

For stuffing mix together finely chopped onion, chopped mint leaves, chopped coriander leaves, lemon juice and salt to taste.

You can also make hung curd stuffing

Mutton Rada

Ingredients

1/2 cup mustard oil

4 medium sized onions, sliced

4 Tbsp ginger-garlic paste

2 tomatoes, chopped

1/2 kg mutton, cut into medium sized pieces

Salt, to taste

1 tsp turmeric

1 tsp red chilli powder

1 1/2 tsp garam masala

Method

Pressure cook Mutton in water and little salt

Heat mustard oil in kadai

Add sliced onions. Saute till brown.

Add the ginger-garlic paste.
Add the tomatoes and saute till well cooked and the oil leaves from the side.

Add the mutton. Saute it for 5 minutes.
Now add salt, turmeric and red chilli powder.

Mix well and cook till mutton is soft and ready to eat.

Keep stirring at intervals. Add a little water if it starts to burn.
Add the garam masala and cook for a few more minutes or till the mutton is well cooked.

Serve hot

Chicken Curry

Ingredients

Chicken (medium pieces)          800gms

Onions (paste)                          4

Tomato (paste)                         5

Ginger Garlic (paste)                 2tbsp

Fresh Coriander (chopped)       2tbsp

All Khade Masala Mix (Cinnamon, Cloves, Green Cardomom, Aniseed)

Turmeric Powder                      1/2tsp

Salt                                          to taste

Cumin Powder                         2tbsp

Garam Masala Powder            1tbsp                                                               

Red Chilli Powder                    1tbsp

Oil                                            2tbsp

Method

Heat ghee/oil in a thick-bottomed pan.

Add cinnamon, cloves and green cardamoms and sauté for half a minute.

Add onions and sauté till golden brown.

Add ginger-garlic paste and continue to sauté for two to three minutes, stirring continuously.

Add turmeric powder, coriander powder, cumin powder and red chilli powder. Mix well.

Add pureed tomato and stir.

Cook till oil separates from the masala.

Add the chicken pieces and salt.

Sauté on high heat for five minutes.

Add two cups water, bring to a boil, cover and cook till the chicken is fully done.

Sprinkle garam masala powder and garnish with coriander leaves and serve hot.

Stuffed Karela

Ingredients

Karela (Bitter Gourd)               6 pcs

Onions (finely chopped)            3

Tomatoes (finely chopped)        3

Salt                                          to taste

Turmeric Powder                      1tsp

Coriander Powder                    2tbsp

Amchoor Powder                     2tbsp

Oil                                            to deep fry and cook

Method

Scrape the bitter gourd/karelas.

Slit the karelas half from centre.

Remove the seeds and discard them.

Apply salt and leave it overnight.

Wash them thoroughly in running water to remove excess salt and bitter taste.

Heat oil in a pan.

Fry the Karelas and keep aside later when done

Heat oil in other pan to cook masala

Add chopped onions and cook for 2-3 minutes.

Add tomato and cook for 4 minutes.

Add the turmeric powder, the coriander powder and the dry mango powder/amchur.

Cook for another 10 minutes.

Let the masala cool down, stuff the karelas with this stuffing and mix well in the left out masala and heat

Serve hot with dry chappati and dal fry

Masala Pav

Ingredients

Pav      8

Oil        1 tsp

Onion finely chopped                2

Capsicum finely chopped          1

Tomato finely chopped             1

Salt                                          to taste

Pav Bhaji Masala                      2tsp

Potato boiled and mashed         2

Fresh Coriander Leaves            2tbsp

Method

Slit the pavs into two halves.

Heat the oil in a non stick pan.

Add onions and sauté for two minutes.

Add green capsicum and sauté.

Meanwhile keep the slit pavs on a heated grill, close the lid and cook.

Add tomatoes to the pan and continue to sauté.

Add salt and quarter cup water and mix.

Add pav bhaji masala and mix.

Add the boiled potatoes and another quarter cup of water and cook till all the ingredients blend well and the mixture is quite dry.

Add coriander leaves and mix.

Spread the cooked filling over them, fold each half and serve immediately with lemon wedges and onion.