Imli ki Chutney (Imlii ki Chutney)

Ingredients

250 gms. tamarind (Imli)
2 cups sugar
Salt according to taste
1/2 tsp chili (Lal Mirch) powder
½ inch piece of ginger (Adrak) or Dried ginger (Sounth)

Instructions

Soak the imli in lukewarm water so that it softens.
Rub well to remove the seeds.
Strain out all the juice into a container.
Put on low heat and bring to boil.
Add sugar, salt and chili powder and keep stirring and cooking on low heat till it starts to become thick.
A small piece of ginger can be added and later removed for an extra flavor.
When desired consistency achieved remove from heat and allow to cool before storing (in a jar with a lid).

Gobhi Gosht (Gibi Gossht)

Ingredients

1 Kg. mutton
1 Kg. Cauliflower (Gobhi)-chopped
1½ tsp. salt (according to taste)
¼ tsp. turmeric (Haldi) powder
1 tsp. chili (Lal Mirch) powder
2 medium onion-chopped
4-6 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
2 tomato-chopped
6-8 whole black pepper (Kali Mirch)
3-4 cloves (Laung)
2 black cardamom (Bari Ilaichi)
¼ tsp. cumin seeds (Zeera)
1 tsp. garam masala
1 cup fresh coriander (Dhaniya) leaves-chopped
3-4 green chilies
1 small of ginger (Adrak)-sliced

Instructions

Fry the onion in the oil till brown. Mix all the ingredients together and add to the pot and stir till the tomato has become soft and the water has dried.
Add the meat and cook again to let the water dry. Add 3-4 glasses of water cover and leave to tenderize. When meat is almost done add Cauliflower. Cook till cauliflower is done and the water dries.
Garnish with fresh Dhaniya leaves, sliced ginger and sprinkle garam masala powder.
Serve with chapatti preferably Makai or Bajra Roti.
Serving: 6 to 8 persons

Baingan ka Bharta (Bangan ka Bhurta)

Ingredients

½ grm. eggplant (Bengan)
1 tsp. cumin seeds (Zeera)
2 spring onions
2 tbs. tamarind (Imli) paste
1 tsp. salt (according to taste)
½ tsp. chili (Lal Mirch) powder
4 tbs. oil
¼ tsp. turmeric (Haldi) powder
3-4 tbs. yogurt
2-3 green chilies – chopped
2 tbs. mint (Podina) leaves – chopped
1 tbs. lemon juice

Instructions

Roast the eggplant in hot oven till the skin gets slightly burnt and shriveled.
Put the hot eggplant in a bowl of water and remove the skin.
In a pot add all the ingredients to the eggplant pulp meshed nicely and cook on medium flame till the water has dried up (stirring continuously otherwise it will burn). When ready it will come in a ball shape and will turn light brown
It can be served with rice, chapati or as salad when cooled.

Serving: 3-4 persons

Tikka Boti (Tika Botti)

Ingredients

½ kg cubes of beef
2 tbs. raw papaya (grinded)
½ tsp. ginger (Adrak) paste
½ tsp. garlic (Lehsan) paste
½ tsp. salt (according to taste)
2 tbs. yogurt
1 tsp chili (Lal Mirch) powder or
1 tbs. chopped green chilies

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it.
Leave to marinate for 5-6 hours preferably overnight.
Grill/barbeque over charcoal.
Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.
Serving: 2 to 3 persons

Pasanday (Pasandday)

Ingredients

½ Kg beef filets
1 tbs. Roasted Chana powder
2 tbs. poppy seeds (Khaskhash)
3 medium sized onions chopped
8 whole dried red chilies
2 tbs. peanuts
1 tsp. garam masala
250 grm. yogurt
3-4 tbs. oil
1 tsp. ginger (Adrak) paste
½ tsp. salt (according to taste)
1 tsp. cumin seeds (Zeera)

Instructions

Grind all the dry ingredients and mix with the yogurt.
Apply this mixture to the meat and leave to marinate for at least 2 hours.
Heat the oil in a pan. Fry the onion till brown.
Add meat and leave to cook on low heat till tender. Add a little water, if necessary.
Serve with chapati
Serving: 2 to 3 persons

Koftay (Kofftay)

Ingredients

Meatballs:
1/2 Kg. minced beef
½ tsp. salt (according to taste)
1 tsp garam masala powder
4-6 green chilies chopped
1 onion chopped
1 tsp ginger (Adrak) paste
1 slice of bread soaked in either milk or water
1 tbs. yogurt

Gravy:
2 medium onion chopped
½ tsp. salt (according to taste)
1/4 tsp turmeric (Haldi)
1/2 tsp chili (Lal Mirch) powder
2 tbs. coriander (Dhaniya) powder
1/2 tsp ginger (Adrak) paste
4 tbs. yogurt
3 tbs. oil

Instructions

Grind together all the meatball ingredients and make into medium sized meatballs.

Fry the chopped onion in oil on low heat until brown. Remove from the oil.
In hot oil add all the spices mixed with 2 cups of water.
When the gravy starts to boil, crush the fried onions and add them in.
Add the meatballs and cook on low heat till done. Garnish with fresh Dhaniya leaves.
Serve with chapati or naan.
Serving: 4 persons

Tomato Keema (Tomaito Kema)

Ingredients

½ kg. minced beef
250 grm. Potatoes (cut in small pieces)
250 grm. tomatoes (remove skin and chop)
1 onion (large size)
6 tbs. oil
6 whole black pepper (Kali Mirch)
6 cloves
1 black cardamom (Bari Ilaichi)
1/4 tsp. cumin seeds (Zeera)
1 tsp. coriander (Dhaniya) powder
1 tsp. salt (according to taste).
¼ tsp. turmeric (Haldi) powder
¾ tsp. chili (Lal Mirch) powder
1 tsp. ginger (Adrak) paste
1 tsp. garlic (Lehsan) paste
½ tsp. garam masala powder

Instructions

Finely chop the onion and sauté in oil until light brown.
Add all the spices and finely chopped tomatoes.
Cook on medium heat till water is almost dried. Add mince meat mix and dry the water again.
Add 2 glasses of water cover and cook till meat is tenderized and the water dries.
Add tomatoes and cook till they are done and water dries.
Sprinkle garam masala powder. Garnish with fresh green Coriander (Dhaniya) leaves, green chilies and Ginger (Adrak) slices and lemon juice.
Serve with naan or boiled rice.
Serving: 4 to 5 persons