TIKONI PARATHA

Atta    200 G                                                           

Water   120 G                                                        

Oil          60ML                                                         

PROCEDURE

1.    Take atta make well in centre, add half quantity of water and knead.

2.    Add again half quantity of water and knead it well so form smooth and pliable dough

3.    Divide the dough into 8 equal balls

4.    Roll the dough into small disc

5.    Apply oil and fold half to half moon shape

6.    Again apply little oil and fold into triangular shape

7.    Now roll the dough into triangle and cook with little oil.

SHEERMAL

Refined flour   500 g

Sugar                    7 g  

Yeast                     7 g  

Milk                        200 ml                                                                                                   

Salt                       3 g  

Saffron               2 g  

Butter/ghee     50 g

PROCEDURE 

1.    Ferment yeast by adding sugar, salt and water.

2.    Take refined flour and add this yeast mixture to the it and mix.

3.    Add milk to refined flour to form a very soft and sticky dough. Allow to ferment until the dough rises in volume.

4.    In small katori add warm milk and add saffron, to have yellow color.

5.    Once the dough is fermented. Make small balls of it and roll it with rolling pin to medium thickness.

6.    Prick the disc with fork. Apply saffron milk to have yellow color.

7.    Cook it in Tandoor or Bake it in oven at temp of 200 c for 10 mins.

SIKHAMPURI KABAB

Lamb boneless           250 G                                        

Chana dal                     50 G                                         

Whole red chillies  5 G                                            

CLoves                        3 G                                            

  Peppercorn                3 G                                             

  SALT                        To taste                                       

 GingerPaste            8 G                                        

Garlic paste             8 G                                      

Fresh coriander    5 G                                          

Fresh mint                 5 G                                      

Cumin powder          1 Tsp                                        

Red chilli powder  1 Tsp                                         

 Corainder powder 1 tsp                                

Turmeric                      ½ tsp                            

Hung Curd                  50 G                                                                                                                   

Onions                          70 G                                                                                                                   

Lemon                            2  G                                                                                                                      

Oil                                  For shallow fry

PROCEDURE

                                                 

1.      Cut the lamb into cubes. Put the lamb into handi

2.      Add onion, chana dal, whole red chillies, cloves and peppercorn. Boil the lamb on slow heat till it becomes tender.

3.      Allow to cool. Blend the lamb mixture into fine paste.

4.      In separate bowl add fried onions, powdered spices, chop mint, chop coriander, salt and lamb paste. Mix it thoroughly 

5.      Make small balls of mixture, flatten it between palm. Make cavity in the centre fill it with hung curd mixture. Cover it and flatten it again and shallow fry.

WARQI KHEEMA LUKMI

Mince meat                     300 G                                                                                                   

 Refined flour              450 G                                                                                                     

Butter                             150 G                                                                                                     

 Salt                                 To taste                                                                                              

Lime juice                       1tbsp                                                                                                     

 Onions                           50 G                                                                                                        

 Ginger garlic paste   5 G                                                                                                           

 Oil                                   To fry                                                                                                   

 Turmeric powder       ¼  tsp                                                                                                    

 Green chilli                 10 G                                                                                                        

 Coriander powder     4 G                                                                                                           

 Garam masala              ¼ tsp                                                                                                     

 Red chilli powder      ½ tsp                                                                                                     

 Mint leaves                   15 G                                                                                                        

 Coriander leaves       20 G

PROCEDURE

                                                        

1.      For stuffing: In separate pan add oil. Add chopped onions sauté for while.

2.      Add ginger garlic paste and powdered spices.

3.      Add chop mint and chop coriander.

4.      Add minced meat and allow to cook on medium flame. Add salt.

5.      When meat is cooked and mixture is dry remove from flame and cool it down.

6.      In bowl collect all purpose flour, add little butter, salt, lime juice and by adding water make smooth dough. Allow to rest the dough.

7.      Divide the butter into three equal portion. Roll the dough into rectangle apply 1 part of butter, sprinkle some dry flour on it and make book fold. Allow to refrigerate.

8.      Repeat the above process more two times so as to use all parts of butter.

9.      Roll the dough into rectangle. Cut it into small squares. Place the stuffing in the centre and fold the other half by sealing the edges and then deep fry. 

10. Serve hot.

QUBANI KA MEETHA

Apricot       G        500               

Sugar           G       100               

Almonds     G        25                  

Cashewnuts  G   25

PROCEDURE    

                                                         

1.      Deseed apricot and cut into pieces

2.      Cook apricot into sugar syrup and water till it gets mushy.

3.      Serve it with cream and garnish with slivered almonds and cashewnut

4.       Note: Can be served with vanilla ice cream

                          

                                                                           GARNISHING

BAGHARA BAIGAN

Onion                 G       300                                                                                                      

Ginger paste  G        15                                                                                                         

Garlic paste   G       15                                                                                                         

Tamarind           G        80                                                                                                         

small brinjal G       250                                                                                                      

Kalongi             G         5                                                                                                            

Mustard Seeds       G        5                                                                                                            

Turmeric powder    1 tbsp                                                                                                 

Red chilli powder   1 tbsp                                                                                                 

Coriander powder  2 tbsp                                                                                                 

Coconut powder     G       70                                                                                                         

Sesame seeds             G       50                                                                                                         

Peanuts                       G      100                                                                                                      

Curd                             G        50                                                                                                         

Coriander fresh    G        50                                                                                                         

Salt                                To taste                                                                                           

Oil                                  ml     100                                                                                                         

Curry leaves            G        10                                                                                                         

Whole red chillies G          5

procedure              

1.      Chop onions. Make paste of ginger and garlic

2.      Dry Roast coconut, sesame seeds and peanuts separately. Remove the skin of peanuts and make fine paste of all ingredients

3.      Take a vessel add oil, add kalongi, mustard seeds, whole red chillies and curry leaves

4.      Add chop onion and cook till golden brown color

5.      Add ginger garlic paste and powdered spice.

6.      Add paste of coconut, peanuts and sesame seeds and then add little water. Allow to boil. Whisk curd in separate bowl and into gravy. Make sure while adding curd remove the vessel from flame. So that the curd should not split.

7.      In a bowl mix all powdered spices along with salt and stuffed this masala into brinjal by cutting criss cross marks at the bottom

8.      Pan fry those brinjal and when cooked put it into gravy

9.      Finish the dish by adding little tamarind pulp.

Garnish the dish with chop coriander