Banana Kofta - Kela Kofta

1. INGREDIANTS
• Raw bananas 450 gm
• Cardamoms 6
• Cinnamon 1" stick
• Cloves 4
• Coriander leaves, chopped 4 tsp
• Cream 60 ml
• Dough for sealing dish
• Garlic paste 15 gm
• Ginger, chopped fine 15 gm
• Ginger paste 15 gm
• Green chillies 6
• Honey 1 tsp
• Mace (javitri) powder a pinch
• Oil to deep fry
• Onions, chopped fine 60 gm
• Onions, chopped 60 gm
• Red chilli powder 1 tsp
• Salt to taste
• Tomatoes, chopped 2/3 cup
• White pepper powder 2.5 gm

2. COOKING DIRECTIONS
1. Put bananas in a pan, cover with water and boil for 30 minutes. Cool, peel and mash.
2. Mix in the finely chopped onions, ginger, coriander, green chillies, white pepper powder and salt.
3. Divide into 15 portions and roll into balls (koftas) between your palms.
4. Deep fry in a kadhai over low heat till golden brown. Keep aside.
5. Remove excess oil from the kadhai, leaving behind 4 tablespoons.
6. Heat oil and crackle cardamoms, cloves and cinnamon in it.
7. Add the roughly chopped onions.
8. Saute till transparent. Add ginger and garlic pastes and saute till onions turn brown.
9. Make a puree of the tomatoes in a blender.
10. Add tomato puree, red chilli powder and salt to the kadhai.
11. Stir-cook till oil surfaces. Add 400 ml/1 2/3 cups water.
12. Bring to boil, remove and strain through soup strainer into another pot.
13. Put the pot on fire and bring gravy to boil.
14. Add cream. Remove and add honey.
15. Arrange koftas in an oven proof casserole.
16. Pour gravy over, sprinkle with mace powder, cover and seal dish with dough.
17. Place dish in preheated oven at 275 ºF for 8-10 minutes.
18. Open the seal and serve with boiled rice or paratha.

Hyderabadi Tomato Curry

1. INGREDIANTS
• Tomatoes 1 kg
• Gram lentils 1 tsp
• White cumin (roasted) 1 tsp
• Red chillies whole 8
• Ginger and garlic paste 1 tbsp
• Sesame seeds (roasted and ground) 1 tbsp
• Tamarind 1 tbsp (soak in 1 cup water for 1/2 hr and remove seeds)
• Curry leaves 4
• Green chillies 4
• Salt to taste
• Dalda or your choice of cooking oil 1 cooking spoon
•
• Baghar (fried Garnish):
•
• Fenugreek seeds (methi) 4
• White cumin 1/2 tsp
• Red chilies (whole) 4
• Eggs hard boil and sliced 2

2. COOKING DIRECTIONS
1. Pour four cups of water in a pan, add tomatoes, gram lentils, red chilies and white cumin and boil till the lentils are tender.
2. When cooked, put the mixture in a blender and blend it into a smooth paste.
3. Heat mixture again.
4. Add the tamarind water and the remaining ingredient and cook till green chilies become tender.
5. In a separate frying pan, heat oil and add fenugreek seeds, white cumin, red chilies and curry leaves.
6. When cooked pour the garnish on tomato mixture and let it cook on very low heat.
7. Add sliced hard-boiled eggs before serving.

Masala Bhaat

1. INGREDIANTS
• Rice 1 cup
• Green peas 50 gms
• Potatoes 50 gms
• Brinjals 50 gms
• Onion chopped 1
• Coriander chopped 2 tbsp
• Turmeric powder 1/4 tsp
• Cumin powder 2 tsp
• Chilli powder 2 tsp
• All spice powder 3/4 tsp
• Oil 2 tbsps
• Grated fresh coconut 2 tbsps
• Green chillies 2
• Ginger paste 2 tbsps
• Garlic paste 2 tbsps
• Salt to taste

2. COOKING DIRECTIONS
1. Cut the potatoes and brinjals into big pieces.
2. Mix rice, vegetables, onion, coriander, turmeric powder, cumin powder, chilli powder, all spice powder, ginger and garlic pastes, salt and oil, and add one and a half cups of water.
3. Cover and microwave on high power for 17 to 18 minutes.
4. Decorate with chopped coriander.

Green Chillies - Mirchi ka Salan

1. INGREDIANTS
• Green chillies 250 gm
• Potatoes, peeled and diced 2/3 cup
• Coconut, dessicated 30 gm
• Coriander seeds 1 tsp
• Cumin (jeera) seeds 15 gm
• Curry leaves 10
• Garlic paste 2 tsp
• Ginger paste 2 tsp
• Mustard oil (sarson ka tel) 120 ml
• Poppy seeds (khus khus) 2 tsp
• Red chilli powder 2 tsp
• Salt to taste
• Sesame (til) seeds 2 tsp
• Tamarind (imlee) 45 gm
• Turmeric (haldi) powder 1 tsp

2. COOKING DIRECTIONS
1. Roast coriander, cumin, poppy and sesame seeds on a griddle and pound.
2. Roast coconut too. Wash and soak tamarind in 240 ml/1 cup water.
3. Mash well, then squeeze out and discard pulp.
4. Remove stem, slit and deseed chillies without separating them.
5. Pat dry. Heat oil in a kadhai. Fry potatoes till golden brown.
6. Remove. Reserve a few green chillies for garnish.
7. Fry the rest till soft. Drain.
8. In the same oil brown the ginger and garlic pastes, ground seeds, turmeric, chilli powder, curry leaves and coconut.
9. Add green chillies and 480 ml/2 cups water.
10. Cover and simmer for 5 minutes.
11. Add fried potatoes and simmer till chillies and potatoes are tender.
12. Add tamarind juice through a stainer and let simmer till gravy thickens.
13. Garnish with slit green chillies and serve with plain boiled rice.

Stir-Fried Okra with Potato

1. INGREDIANTS
• Red chilli powder 1 tsp
• Garlic paste 1 tsp
• Oil 1/2 cup
• Turmeric powder 1/2 tsp
• Potatoes, optional 2
• Curd 100 gms
• Okra (ladyfinger) 250 gms
• Salt to taste

2. COOKING DIRECTIONS
1. Wash and dry the okra. Cut into round pieces.
2. Heat oil and fry the okra with potatoes for 10–12 minutes.
3. Mix all the spices in the curd.
4. Add the paste to the vegetables and mix well.
5. Serve with boiled rice.

Potato Saagu - Aloo Saagu

1. INGREDIANTS
• Potatoes 600 gm
• Asafoetida (heeng) a pinch
• Black peppercorns 1 tsp
• Cinnamon 1" stick
• Cloves 2
• Coconut, grated 30 gm
• Cooking oil 45 ml
• Coriander leaves, chopped 1 tsp
• Cumin (jeera) seeds 1 tsp
• Curry leaves 6
• Ginger, chopped 1 tsp
• Gram (chana), roasted 30 gm
• Green chillies 2
• Mustard (sarson) seeds 1 tsp
• Onions, chopped 30 gm
• Red chillies, whole 2
• Salt to taste
• Tomatoes, chopped 30 gm
• Turmeric (haldi) powder 1 tsp

2. COOKING DIRECTIONS
1. Wash, peel and dice potatoes in half inch cubes.
2. Make a paste of the green chillies, roasted gram, cumin seeds, black peppercorns, ginger, cinnamon, cloves and grated coconut with a little water in a blender.
3. Heat oil in a kadhai. Add asafoetida, mustard seeds, whole red chillies and curry leaves.
4. When mustard seeds start to splutter add onions and saute lightly.
5. Add turmeric, stir and add tomatoes.
6. Stir for 2-3 minutes.
7. Add potatoes, salt and sufficient water to cover potatoes.
8. Cover and simmer till tender.
9. Add the prepared paste and simmer gently for 4-5 minutes.
10. Garnish with chopped coriander.
11. Serve hot with paratha.

Papad ki Sabzi

1. INGREDIANTS
• Wafers (papad) 4/5
• Oil 4-5 tbsp
• Cumin seeds (jeera) 3 gm
• Onions, finely chopped 2
• Kachri, ground 1 tbsp
• Garlic (lasan), ground 2 cloves
• Red chilli powder 2 tbsp
• Coriander (dhaniya) powder 2 tbsp
• Turmeric (haldi) powder 3 gm
• Yoghurt (dahi) 3 tbsp

2. COOKING DIRECTIONS
1. Heat the oil in a wok (kadhai).
2. Add the cumin seeds and onions.
3. Fry till the onion get brown.
4. Mix all the dry spices in yoghurt with 2-3 tbsp of water.
5. Add the mixture to the fried onions.
6. Stir till the oil separates.
7. Break the wafers into small triangular pieces and add to the yoghurt mixture.
8. Add just enough water to immerse the wafers.
9. Cook for 10 minutes or till the wafers become tender.

Cottage Cheese Quzar-e-Pukhtan

1. INGREDIANTS
• Cottage cheese (paneer), in 1" cubes 800 gm
• Tomatoes, quartered 200 gm
• Black cumin (shah jeera) seeds 1.25 gm
• Butter 120 gm
• Cardamom powder 2.5 gm
• Coriander powder 1 tsp
• Coriander leaves, chopped 2 tsp
• Garam masala 1 tsp
• Garlic paste 45 gm
• Ginger paste 45 gm
• Mace (javitri) powder a pinch
• Processed cheese, grated 120 gm
• Red chilli powder 2 tsp
• Salt to taste

2. COOKING DIRECTIONS
1. Put the tomatoes in a pan with very little water and cook till they are well mashed.
2. Add salt, red chillies, ginger and garlic pastes.
3. Cook for 10 minutes then remove from fire, cool and push through a strainer.
4. Melt butter in a pan. Saute the paneer.
5. Add black cumin and after it crackles pour the tomato extract over the paneer.
6. Sprinkle with garam masala, coriander powder and mace powder.
7. Add grated processed cheese.
8. Bring to boil and simmer for 5 minutes on a slow fire.
9. Garnish with chopped coriander and cardamom powder.
10. Serve with naan.

Bhidda Pur Eidoo(okra topped with eggs)

1. INGREDIANTS
• Okra 1/2 kg
• Onion, sliced 1 large
• Turmeric powder 1 tsp
• Chilli powder 1/2 tsp
• Salt to taste
• Worcester sauce 1 tsp
• Sugar 1 tsp
• Eggs 4
• Oil 3 tbsp

2. COOKING DIRECTIONS
1. Cut the okra into thin slices.
2. Heat the oil & fry the onions till golden.
3. Keep 1 tbsp oil in the pan & remove the rest.
4. Add the turmeric, chilli powder & salt, & then stir in the okra slices.
5. Cover & cook till done.
6. Stir in the Worcester sauce & sugar, continue cooking.
7. Spread the okra evenly in a frying pan, break each egg in a bowl & slip neatly on to okra.
8. Cover & cook on low flame till set.
9. Or spread the okra in a baking dish, top with eggs and bake in an oven till eggs are set.

Soy With Veggies

1. INGREDIANTS
• Soy nuggets, cooked till soft 1 cup
• Potato, boiled, peeled & cubed 1
• Cauliflower florets 1 cup
• Oil 4 tbsp
• Turmeric powder 1/2 tsp
• Ginger, finely chopped 1"
• Fresh mint, finely chopped 3 tbsp
• Green chillies, finely chopped 6
• Coriander powder 1 tbsp
• Garam masala powder(mix hot spice) 3/4 tsp
• Fresh mint, to garnish

2. COOKING DIRECTIONS
1. Parboil cauliflower florets with turmeric powder, drain and keep aside.
2. Heat oil in a thick-bottomed wok and stir-fry ginger, garlic, mint, green chillies, corainder and garam masala(mixed hot spice) powders for a few seconds.
3. Add the vegetables and soy nuggets.
4. Season with salt and cook on low heat for ten minutes. Garnish with mint and serve hot.

Turnip (Shaljam) Kababs

1. INGREDIANTS
• Turnips (shaljam) 1 kg
• Gram lentils (boiled) 1/2 cup
• Garlic cloves 6
• Ginger small piece 1
• Red chilies 6
• Black pepper corns (whole) 6
• Coriander seeds 1/2 tsp
• Salt to taste
• Corn flour 2 tbsp
• Bread slices 2
• Egg (beaten) 1
• Cooking oil 1 cup
•
• For stuffing:
• Fresh mint (leaves separated and finely chopped) 1 bunch
• Ginger (sliced) 1 small piece
• Fresh coriander (finely chopped) 1 bunch
• Green chilies finely chopped 2
• Onion (small size, cut into small pieces) 1

2. COOKING DIRECTIONS
1. Wash, peel and boil the turnips.
2. When they become soft, drain all the water and mash them to a fine paste, to ensure that there is no water left in the turnips, place them in a sieve and press firmly so that the water drains completely.
3. In 2 cups of water, boil the lentils with all the spices.
4. When it dries, remove from heat and leave to cool.
5. Grind the mixture in a food processor to a smooth paste.
6. Mix with turnips and knead.
7. Add beaten egg, corn flour and bread slices to the mixture and knead once again.
8. Stuffing:
9. Mix together the mint, coriander leaves, green chilies, onion and ginger.
10. Wet your palms and place the turnip mixture in the center of your palm, shape it into a small ball.
11. Indent the center with your thumb and press a little of the stuffing mixture into it.
12. Fold the sides over carefully and reshape into a smooth flat shape.
13. Repeat with remaining mixture. Fry in pan on low heat with very little oil.

MyKP Capsicum With Potato

1. INGREDIANTS
• Capsicum 250 gms
• Potato 1
• Spring onion, green removed 1 bunch
• Pepper, ground 1 tbsp
• Oil 3 tbsp
• Butter 2 tbsp
• Turmeric powder 1/2 tsp
• Salt to taste

2. COOKING DIRECTIONS
1. Wash, boil, peel and cube potatoes.
2. Wash and slice capsicum.
3. Chop spring onion and keep aside.
4. Heat oil and butter in a wok and saute pepper.
5. Add capsicum and fry for two minutes.
6. Add turmeric powder and add potato.
7. Add salt and cook for five minutes in slow fire.
8. Add chopped spring onion and mix.
9. Cover and cook for two minutes.
10. Serve with chapattis.

Spicy Lamb Kababs

1. INGREDIANTS
• Mutton (mince) 1 kg
• Red chilli powder 1 tsp
• Onion very finely chopped 1 only
• Coriander finely chopped 2 tbsp
• Ginger (thinly cut) 2 inch piece
• Garam masala(mix hot spice) powder 1 tsp
• Garlic paste 1 tsp
• Coriander powder 2 tbsp
• Cumin powder 1 tsp
• Salt 1 tsp
• Green chilies (thinly cut) 4 only
• Eggs 1 only
• oil for brushing and spray
• yogurt for brushing and raita
• Mixed salad for serving

2. COOKING DIRECTIONS
1. Take ingredients of kabab (except oil and yogurt) and process them in a fine mixture (via processor) and marinate for one hour.
2. Heat the grill. Divide mutton mixture and make their sausage type kababs. on skewer
3. Grill these kababs with a brush rub oil and yogurt on kababs and grill them and keep rotating them untill turns golden brown.
4. These kababs can be barbequed on coal grill also.
5. Serve kababs with salad or raita.

Tawa Bhindi

1. INGREDIANTS
• Fresh okra 500 gms
• Onion peeled 100 gms
• Fresh ginger (chopped) 20 gms
• Coriander 10 gms
• Green chilli 6 pieces
• Cumin seed 5 gms
• Onion seed 5 gms
• Sesame seed 5 gms
• Chilli powder 10 gms
• Corn oil 120 gms
• Dry mango powder 10 gms
• Salt to season

2. COOKING DIRECTIONS
1. In large casserole heat the corn oil, put cumin seeds and chopped onion and fry till golden brown.
2. Add onion seed, sesame seed, chopped tomato and okra and stir fry over high flame.
3. Season to taste.
4. Add green chilli & red chilli powder, chopped ginger and coriander and dry mango powder.
5. Saute for few minutes until soft.
6. Serve hot, garnished with sesame and onion seed.

Shish Kababs

1. INGREDIANTS
* Minced lamb 500 g
* Coriander finely chopped 2 tbsp
* Onion finely chopped 2
* Turmeric 1 tsp
* Salt and pepper 1 tsp
* Onion and green coriander for garnishing chopped
* Oil spray as reqd
* Lemon juice 1tsp
* Vinegar 1tbsp

2. COOKING DIRECTIONS
1. Mix all the ingredients together, seasoning with salt and pepper to taste.
2. Roll the mixture in to thin sausage shapes on skewer or without it according to your convenience and cook under a preheated moderate grill for about 10 minutes, spray with oil and change sides frequently.
3. Serve garnished with green coriander and onion crushed.

Pakistani Chapli Kabab

1 INGREDIENTS

1. 1 kilogram of Beef (Keema) (finely minced)
2. 1 tsp. Red Chilli Powder (Pisi Lal Mirch) (crushed)
3. ½ tsp. Black Pepper (Pisi Kaali Mirch) (coarsely ground)
4. 1 tsp. Coriander (Dhania) (coarsely ground and roasted)
5. 1 tsp. Cumin Seeds (Sufaid Zeera) (roasted and finely ground)
6. 4 Green Chillies (Hari Mirch) (finely chopped)
7. 1 medium Onion (finely sliced)
8. 4 Tomatoes (finely chopped)
9. 1 bunch of Fresh Mint Leaves (Podina) (finely chopped)
10. 1 bunch of Fresh Coriander Leaves (Hara Dhania)
11. Salt (to taste)
12. 1 Egg
13. ½ cup Dalda Oil or any Cooking Oil


2 COOKING DIRECTIONS

1. Mix all of the ingredients with minced beef and knead mixture well. Set aside for 15 to 20 minutes.

2. Take about 1 ¼ tbsp. of meat mixture in your hand. Place it in center of palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kabas should be a little bigger in size than usual round kababs.

3. Heat oil in frying pan. When oil gets hot lower heat and fry kababs until well done.