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RIZALA
Ingredients:
1.5 kg (1 kg kareli botis and
(1/2 kg seene ka parcha)Mutton
300 gm white onions
20 gm ginger; 20 gm garlic
12 green cardamoms
5 gm white pepper powder
20 gm desiccated coconut
50 gm cashewnuts; 250 gm yogurt
150 gm khoya
150 gm cream
250 gm ghee
2 drops kewra jal
2 drops mitha ittr
2 silver leaves
Procedure:
Wash and clean mutton pieces. Blanch in a pan of boiling water, remove the scum, drain and keep aside. Extract the juice of ginger and garlic and keep aside. Grind separately onions, cashewnut and coconut to a fine paste. In a heavy bottomed pan place the mutton, pour enough water to cover, add salt, green cardamoms and bring to a boil, then simmer. When the meat is half cooked, add the ground onions and the ginger-garlic juice. Cook until dry. Then add ghee and the beaten curd, fry till the meat is dry. Add the nut paste and coconut and fry for 2 to 3 minutes, taking care that the masala does not brown. Then add white pepper and l’/2 cups of water, or enough to cook the meat for a thick gravy. Simmer for a while. Remove from fire add kewra jal, mitha ittr and mashed khoya. Blend well. Finally add the cream. Serve hot garnished with silver leaf. Roomali roti is a good accompaniment for this dish.
Salt to taste.
SHEB DEG
Ingredients:
1 kg Mutton
500 gm mince meat; 250 gm turnips
600 gm onion; 50 gm garlic
50 gm ginger
3 gm green cardamoms
5 gm cumin powder
3 gm shahi jeera powder
15 gm red chilli powder
5 gm turmeric
20 gm raw papaya
1 tsp garam masala
500 gm yogurt; 250 gm balai
50 gm almond paste
2 tbsp lime juice
500 gm ghee; 5 gm cloves
5 gm cinnamon; 5 gm pepper
5 gm saffron
30 ml kewra jal; Salt to taste
Procedure:
Roast the turnips in a tandoor till the skin can be easily removed. Peel and prick all over with a fork. Grind the garlic to a paste. Apply one part of this paste, turmeric, salt and half of the saffron dissolved in kewra jal on the turnips and keep aside for 15 minutes. Then in the ghee fry the turnips to a golden brown colour. Remove and keep. In the same fat
fry finely sliced onions till golden brown and crisp. Keep aside. Grind the ginger to a paste and divide
in three parts. Grind clove, cinnamon to a paste.
To prepare the yakhni, in a pan put half of the fried onions, second part of garlic paste, one part of ginger paste, half of clove, cardamom and cinnamon paste, half of the mutton pieces and enough water to cook the meat to a very soft texture so that it can be strained
to obtain the yakhni. When the meat is done, mash
the pulp and extract the bones, then strain through a sieve or a muslin cloth. Keep the yakhni aside. Then
mix the minced meat, papaya paste, second part
of ginger, third part of garlic paste and remaining clove-cinnamon-green cardamom paste and 1/2 tsp. garam masala powder. Keep aside for 30 minutes. Shape into balls or koftas approximately the size
of the turnips.
Deep fry in the ghee and keep aside.
Then in the hot ghee add the remainder of the mutton pieces, fried onions, ginger-garlic paste, cumin, shahi jeera powder, chilli powder and the garam masala and fry till the meat is brown. Add beaten curd, yakhni, beaten balai, almond paste, fried turnips, mutton koftas and lime juice. Stir gently. Add sufficient water for a thick gravy and to cook the meat. Crumble and stir the Kashmiri ver, seal the lid on the deg with a flour dough and put on dum by placing some live coal on the lid and some below the deg. Let it cook through the night. In the morning, when you open the deg the ghee would be floating on the top. Now, add the remainder of the saffron dissolved in kewra jal and serve hot with sheermal or bakarkhani for breakfast.
KARELE KA DULMA
Ingredients:
 6 bitter gourds (karela)
3 onions; 6 cloves garlic
2 tsp coriander powder
1 tsp turmeric powder; 1 1/2 tsp aniseed
1/4 tsp black onion seeds
1 tsp chironji; 5 cashewnuts
1/2 tsp mango powder (khatai)
4 tsp salt
150 gm ghee or oil
Procedure:
Wash the gourds, lightly scrape the skin with a knife, cut off the top and keep aside. Gently scrape out the flesh and seeds with a knife with a narrow blade. In Vi litre of water, dissolve 3 tsp. salt and soak the gourds in it for 10 minutes. Meanwhile, grate the onions, extract juice of the garlic and keep aside. Lightly roast the aniseed and black onion seeds on a griddle and pound. Also lightly roast the chironji and cashewnuts and grind to a paste. Now, in a griddle heat a tablespoon of ghee/oil to a smoking point. Reduce the flame and sprinkle the garlic juice. Then add the grated onions and saute for 5 minutes. Next add all the dry masalas including mango and turmeric powder, nut paste, salt and saute on a slow flame for 5 minutes. Remove and keep. Remove the karelas from brine, and squeeze out water. Invert and keep in a sieve or dry in the sun for 15 minutes. Then fill each gourd with the masala paste, put the cut end on the gourd and stitch with a needle and thread to make it secure. Heat ghee or oil in a kadhai or frying pan to a smoking point. Reduce the flame and carefully place all the gourds in it and cover and cook on a slow flame. Cover and cook till all sides are evenly done. Remove with a slotted spoon, draining away excess oil. Serve hot or at room temperature with chapatis. Remove the thread before serving.
LAZEEZ LAUKI
Ingredients:
 500 gm bottle gourd (Lauki)
250 gm khoya; 200 gm yogurt
25 gm poppy seeds; 25 gm chironji
8 cashewnuts
2 (medium sized) onions
1/4 tsp chilli powder
5 green cardamoms; 5 cloves
1 blade mace; 1 tsp kewra water
A pinch saffron; 100 gm ghee/oil
Salt to taste
A few springs of green coriander
Procedure:
Wash and peel the gourd, and if too long then cut into two halves. Remove the pith with a knife with a thin and long blade. Prick the outside uniformly with a fork. Apply a teaspoon of salt all over and keep aside for 15 minutes. Meanwhile, fry the finely sliced onions to a golden brown and grind to a paste. Fry the cashewnuts and chironji separately in same ghee to a pink colour and remove. Coarsely chop the cashewnuts and keep in a separate kadhai. Crumble the khoya and keep stirring till it turns to a pinkish hue. Mix the fried nuts in it and keep aside. Grind the cloves, cardamoms and mace to a paste. Lightly roast the poppy seeds on a griddle and grind to a paste using some of the curd. Pat the gourd dry and fry in the ghee previously used. Evenly brown all over. Drain ghee and remove. Now in the khoya, add Vi teaspoon of salt and 2 tablespoon of curd, blend well and stuff inside the gourd. In the curd, mix the onion paste, poppy seed paste, garam masala paste and the saffron dissolved in kewra water. Also add the chilli powder and salt and blend well. Grease a lagan, spread the curd mixture and the remainder of the ghee on it. Then cover with lid and place live charcoal fire on it. Also apply low heat from below. Cook for 30 minutes or till the gourd is done. Serve hot on a platter garnished with sprigs of coriander. Carve round slices while serving. Tastes delicious with chapati or warqui paratha.
KARHI
Ingredients:
 For the gravy:
2 tbsp / 20 gm gram flour (besan)
2 cups / 500 gm / 1.1 lb yogurt (dahi)
2 tsp / 6 gm turmeric (haldi) powder
1 tsp red pepper, 1 tsp / 3 gm salt
2 cups / 500 ml / 1 6 fl oz water
For the dumplings (pakora):
1 cup / 100 gm / 3 1/2 oz gram flour
1 tsp red pepper
I tsp / 3 gm salt
1 tsp / 2 gm black cumin (shahi jeera) seeds
1/2 tsp baking soda
1 onion, medium-sized, chopped
1/2 cup / 125 ml / 4 fl oz water
Vegetable oil for frying
For the tempering (tarka):
2 tbsp / 30 ml / 1 fl oz vegetable oil
1 tsp / 2 gm cumin (jeera) seeds
2-3 dry red chilies (sookhi lal mtrch)
Procedure:
For the gravy:
Take all the ingredients in a pan and mix in a blender. Cook on medium heat and keep stirring until the mixture comes to the boil. Reduce heat and simmer for 10 minutes. Remove and keep warm.
For the dumplings:
Mix all the ingredients (except oil) together and make a batter.
Heat the oil in frying pan; lower spoonful of batter and fry till golden brown. Remove and repeat till all the batter is used up. Add the dumplings to the yogurt curry.
For the tempering:
Heat the oil in a frying pan; add the cumin seeds and dry red chilies; saute for a few seconds. Add to the curry..
DAL MAKHANI
Ingredients:
 1 cup / 200 gm / 7 oz black gram (urad da/),
whole, washed in running water,
soaked overnight, drained
2 tbsp / 30 gm / 1 fl oz vegetable oil
Garlic (lasan), strained 5 tsp / 30 ml / 1 fl oz
Ginger (adrak) paste, strained 3 1/4 tsp / 20 gm
Red chilli powder 1 tbsp / 9 gm
Salt to taste
2 cups / 400 gm / 14 oz tomato puree
180 gm / 6 oz butter, unsalted
Cream 1/2 cup / 120 ml / 4 fl oz
Procedure:
Cook the drained black gram in a pan, with 12 cups of water. Add oil and bring to the boil.
Reduce heat to low, cover and simmer until cooked (for approximately 4 hours). Add garlic, ginger, red chilli powder, and salt, stirring continuously and mashing the black gram against the sides with a wooden spoon and, as you do that incorporate scraps of the black gram that cling to the sides as the liquid diminishes (approximately 1 hour).
Add tomato puree and 150 gm / 5 oz of butter, continue to cook. Stir-in the cream, remove and adjust the seasoning. Serve garnished with the remaining butter.
BOTI KEBAB
Ingredients:
1 kg / 20 pieces lamb chunks (boti),
washed, pat-dried
For the first marinade:
4” x 4” raw papaya paste for tenderizing
1 tbsp / I 8 gm ginger-garlic (adrak-lasan) paste
1 tbsp / 15 gm red chilli paste
Salt to taste
4 tsp / 20 ml vinegar (sirka)
4 tsp / 20 ml vegetable oil
For the second marinade:
1 cup / 250 gm / 9 oz hung yogurt (dahi)
1 1/2 tbsp / 27 gm ginger-garlic paste
3 tbsp / 45 gm / 1 1/2 oz red chilli paste
1 tbsp / 9 gm garam masala powder
1/2 tbsp dry fenugreek (kosoori methi)
leaf powder
Salt to taste
5 tsp / 25 ml lemon (nimbu) juice
4 tsp / 20 ml mustard (sarson) oil
6 tsp / 30 ml melted butter for basting
Procedure:
For the first marinade:
Mix all the ingredients together and apply the paste over the lamb cubes. Rub well and keep aside for 1-2 hours.
For the first marinade:
In a bowl whisk the hung yogurt and add the remaining ingredients in the order listed. Mix well. Remove excess moisture from the marinated lamb pieces and put them in the
Take a skewer and skew the pieces 1” apart
along the skewer. Roast in a tandoor or over
a charcoal grill at a moderate temperature
for 10-12 minutes. Hang the skewer to let
the extra moisture drain off completely (2-3
minutes). Baste with melted butter and further roast for 3-4 minutes.
Serve hot with choice of salad and chutney.
POTOLER DOLMA
Ingredients:
300 gm / 11 oz parmar (parmal),
peeled, scooped
1 1/2 cup / 120 ml / 4 fl oz mustard (sarson) oil
2 1/2 tsp / 5 gm cumin (jeera) seeds
1 1/2 cup / 60 gm / 2 oz onions,
peeled, washed, chopped
1 3/4 tsp / 10 gm ginger (adrak) paste
1 3/4 tsp / 10 gm garlic (lasan) paste
3/4 tsp / 2 gm red chilli powder
2 Tomatoes, chopped
Salt to taste
1 1/2 tsp / 5 gm garam masala powder
For the stuffing:
200 gm / 7 oz soft cottage cheese (chena)
1/4 cup / 15 gm green coriander
(hara dhaniya), chopped
1 tsp / 5 gm green chilies, slit,
deseeded, chopped
10 gm raisins (kishmish)
Salt to taste
Procedure:
Heat the mustard oil in a wok (kadhaf); add the parmar and deep-fry until half cooked. Remove and drain the excess oil on absorbent paper towels. Reserve the oil.
For the stuffing: mix all theingredients together. Stuff this filling in the parmar.
Heat 5 tbsp of the reserved oil; add cumin seeds, stir. Add onions and
saute on medium heat until golden brown. Add ginger-garlic paste and stir for 2-3 minutes. Add red chilli powder and tomatoes; stir until fat appears on the surface. Add salt and approximately 7 cup of water; bring to the boil.
Add the stuffed parmar, cover and simmer until they are tender. Sprinkle garam masala and the remaining green coriander and stir.
HING JEERAY KE ALOO
Ingredients:
600 gm / I Ib 5 oz baby potatoes
Salt to taste
5 tbsp / 75 gm / 2 1/2 oz ghee
Asafoetida (hing) a generous pinch
2 1/2 tsp / 5 gm cumin (jeera) seeds
7 1/2 / 3/4” piece ginger (adrak), chopped
I tsp green chilies, deseeded, chopped
I tbsp / 9 gm pomegranate (onaar (him)
powder
I tsp / 3 gm red chilli powder
1 tsp / 3 gm turmeric (hakli) powder
For the garnishing:
1 tomato, quartered, pulp removed, diced
Ginger cut into juliennes and reserved in 2 tbsp
5 gm/ 1 1/2 piece lemon juice
1 tbsp / 4 gm green coriander
(horn dhuniya), chopped
Procedure:
Boil the potatoes in a pan, with enough water to cover and salt. Cook until tender but not mushy. Drain and keep aside.
Heat the ghee in a pan; add asafoetida, stir on medium heat until it puffs up. Add cumin seeds, and stir until they begin to pop. Add the ginger and green chilies, stir for 30 seconds. Add potatoes and stir-fry for a minute.
Add pomegranate powder, red chilli powder, and turmeric powder; stir-fry until the masala turns dark brown and evenly coats the potatoes. Remove and adjust the seasoning.
Transfer to a serving dish, garnish with tomato, ginger, and green coriander. Serve with puris.
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