Kadhai Murg

Ingredients:

• chicken
• cooking oil
• onions
• jeera
• garlic
• ginger
• degi/ kashmiri mirch powder
• salt
• black pepper
• tomatoes
• jeera powder
• garam masala powder
• boiled egg (optional for garnishing)
  Method:
  Cut 1\2 kg chicken into pieces. Heat oil in a kadhai and fry 3 sliced onions till golden and crisp. Remove. In the same oil add 1 tspn jeera; then add sliced cloves of garlic ( 2 tblspns) and fry till golden. Then add jullienne cut ginger (2tblespns) and fry for a further 5 mins. Now add the chicken pieces and fried onions, degi\ kashmiri mirch powder, salt to taste. and freshly crushed blck pepper. Stir well and add one large tomato jullienne cut after removing seeds. Cook on medium heat, stirring from time to time till chicken is well done. Add some jeera powder and 2 tblspn garam masala powder
  Mix well Will look attractive if served in a kadhai, garnished with chopped boiled egg. It's a dryish preparation.

Kadhai matar- panir

Ingredients:

• Peas
• hing
• jeera
• ginger
• green chillies
• tomatoes
• panir
• coriander leaves
  Method:
  
  Boil peas (1\2 kg) Heat oil in a kadhai (NOT iron kadhai) Add hing and jeera, and some adrak-green chillies coarsely ground. Stir and add fresh tomato puree of two large tomatoes obtained by blanching the tomatoes, removing skin and seeds and blending in mixie. Alternatively, ready tomato puree may be used about 2-3 tspns.. Stir. Add peas. Mix well and cook for 5 mins. Add panir (100 grms) cut into small cubes.
  
  Mix well and serve garnished with chopped hara dhania and decorated with a tomato rose.
  

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Kashmiri Alu Dum

Ingredients:

• Even sized medium potatoes
• Cooking oil
• degi / kashmiri mirch powder
• haldi
• curd
• 2tspns saunf (roasted and powdered)
• 1 tspns jeera (roasted and powdered)
• 1/2 tspn saunth powder
• little garam masala
• salt to taste
  

Method:
Boil potatoes. Peel and prick them all over. Deep fry on slow fire till evenly browned. Remove and put them in water. This makes them spongy.
Heat oil. Turn off fire and quickly add degi / kashmiri chillies powder and haldi (taking care not to burn it)and immediately add water in which potatoes were soaked. When water boils, whip up the curd well and add to water, stirring at the same time to form grains. Add potatoes and cook till water becomes nearly half. Sprinkle saunf, jeera, saunth and garam masala powders. Add salt to taste. Mix well. Thickish gravy should remain.Serve with paratha, puri or nan.

Kashmiri Dry mutton

Ingredients:

• mutton 1 kg.
• milk 1\2 litre
• curds 1\4 litre
• Sm elaichi 3-4
• ghee
• Lime juice 1 tblespn
• Few strands saffron
• Salt to taste

Method:

Cut mutton into 1" pieces. Cook all ingredients except saffron and lime juice till meat is tender and all liquid is absorbed. Now add enough ghee to fry the mutton well. Sprinkle kesar soaked in lime juice over the mutton. Serve hot with nan\paratha or as snack with drinks.

Kathal curry

Ingredients:

• 1/2 kg kathal, cut into medium sized cubes
• 2 large potatoes, cut into 4 pieces each
• 3 Red tomatoes. Blanche, remove skin and seed and mash
• Ginger garlic paste
• Dalchini
• lavang
• sm. elaichi
• big elaich seeds
• pinch hing
• Haldi
• kashmiri\degi mirch powder
• salt to taste
• Garam masala powder
• Oil
• 4 large onion
• coriander leaves

Method:
Heat oil in a kadhai and lightly fry the kathal and remove. Blanche the potaoes in boiling water, then fry lightly and remove. Slice one onion and fry to a golden colour with 1/2 tspn sugar and remove. In a pressure cooker boil v. little water with the whole spices and hing and 3 onions cut into semi-circular slices. Cook on pressure for 5 mins. Dry up the water Add the mashed tomatoes and adrak lasun paste and oil from the kadhai and fry till oil separates. Add the haldi and chilly powder. salt and garam masala powder and little water and fry again till oil separates.
Now add the fried kathal, potatoes and onions. Mix well and add sufficient hot water and pressure cook for 5-7 mins. Check whether vegs are well cooked. Remove to serving dish sprinkle some garam masala powder. Garnish with corriander. It should have a thick gravy Goes well with plain rice also.

Khada Masala meat

Ingredients:

• Boney meat cubes
• diced ginger
• whole garlic flakes
• sliced onions ( semi circular slices)
• whole dry red chillies
• little badi elaichi
• little small elaichi
• little lawang
• little dalchini
• dhania
• jeera
• whole black pepper
• haldi
• salt
  

Method:
Mix all ingredients well with oil. Keep aside for half an hour. Add hot water and pressure cook. The gravy should be like soup - shorba.
Serve hot with steamed rice

Kofta in dahi

Ingredients:

• finely minced mutton
• cooking oil
• salt
• chilli powder
• curd
• elaichi (big and small)
• hing
• saunf
• garam masala (ready made or freshly ground)
• saunth( dry ginger powder)
  

Method:
Knead finely minced mutton with salt, chilli powder, powdered small elaichi and big elaichi. Form into balls (koftas). Beat up some dahi with chilli powder. Heat oil. Lower heat and add hing and then dahi stirring constantly. When it boils add koftas slowly. Cook till koftas are done.
Make garam masala with elaichi, lowang, dalchini, dhania, jeera, jaiphal and javitri. When the liquid is nearly dry and koftas are cooked - sprinkle the garam masala, saunth (dry ginger powder) and saunf.
Dry gravy to the consistency of liking. Eaten with rice.

Kofta - Naniji style

Ingredients:

• 250 gms finely minced mutton
• ginger
• garlic
• green chillies
• hara dhaniya
• methi leaves OR kasuri methi
• 1 large onion
• haldi
• salt
• cooking oil
• potato (optional)
• chilli powder (degi or kashmiri)
• garam masala
  

Method:
Mince onion finely. Squeeze out the juice and keep aside. Grind together equal proportions of ginger and garlic with green chillies (chillies to taste). Chop the hara dhaniya and methi leaves finely.
Mix the mince, ginger-garlic-chillies paste(3/4th of the entire amount), chopped hara dhaniya, chopped methi leaveshaldi, salt, one teaspoon oil and the minced onion ( leave the onion juice aside). Knead like atta for 5-7 minutes till you can form balls easily. Shape into koftas (balls) - makes about 30.
Heat oil - about 2 tablespoons in a wide bottomed pan. If you like - cut a potato or two into wedges and add to the oil. Saute for 2-3 minutes. Lower heat and add the koftas. Be careful the koftas are not overlapping. Increase heat and roll the pan from side to side till the koftas change colour. In the onion juice add a haldi, salt and chilli powder and the left over ground masala paste and water. Slowly add to the koftas and cook on low heat till potatoes are done and oil floats on top.
Add garam masala powder. Garnish with hara dhaniya. If you wish to serve koftas as snack - do not add water - cook dry. Do not stir with spoon. Roll pan from side to side till koftas are done.

Lauki ka halwa

Ingredients:

• lauki
• sugar
• elaichi powder
• raisins
• chopped nuts
• ghee
• rose essence
• khoya
  

Method:Grate lauki and cook in very little water till water dries up. Now add sugar - half in proportion to the lauki: eg: for every one cup grated lauki use 1/2 cup sugar.
Stir and cook till sugar dissolves and lauki becomes glassy and transluscent. Remove from fire. Add elaichi powder, raisins, rose essence and chopped nuts and 2-3 teaspoons ghee for flavour. When cold add crushed khoya. Mix lightly and serve after heating it lightly. The khoya should not dissolve. Can be heated in microwave

Lauki ki Icecream

Ingredients:

• One small lauki(500grms)
• 500 ml full cream milk
• sugar
• 500 ml cream
• elaichi powder
• rose essence
• almonds
• pista
  

Method:
Grate the lauki and put in boiling water. Cook till it changes colour i.e. becomes a dark green-- about 3-4 mins. Strainwell and blend to a smooth puree in a blender. Boil 500 ml full cream milk with sugar. Add the blended lauki and cook till it is slightly thick. Check for sugar then cool.Beat 500 ml cream\malai till thick and fold it in well into the milk mixture. Add powdered cardamum powder 1-2 tspns, a few drops rose essence and some chopped badam-pista. Put in kulfi moulds and freeze OR put in a bowl and put in freezer. When nearly set beat with electric hand egg-beater (NOT in the mixie) till it is well blended Freeze and serve.

Madra (Himachali)

Ingredients:

• rajma/ chana - 2 cups
• cooking soda
• ghee
• elaichi
• full cream curd
• chilli powder
• cashew nuts
• salt to taste
• kishmish

Method:This dish can be made with either rajma or kabuli chana. Soak2 cups rajma \ chana overnight with pinch soda. Next morning discard this water, add some fresh water and pressure cook till done. Only desi ghee should be used as this gives the main flavour to the dish. Heat 1\2 to 3\4 cups ghee to just below smoking point. Add 4 -6 small elaich pods crushed to bring out the flavour. Then add 1 1\2 cups well beaten full cream curd. Keep cooking and stirring till ghee separates Then add chilli powder and rajma with the water in which it was boiled. Keep cooking in medium heat till ghee floats Add salt to taste and some cashew nuts and kishmish. If you are using chana add little haldi also. Serve either with rice or chapatis

Makai-na-Puda(chilla)--Corn Pancakes

1 cup chana dal, soaked for a couple of hours, then ground very fine with minimum water in a mixie1 cup coarsely ground fresh corn kernels(should be very tender)Mix the two then add,1/4 cup sooji1/4 cup rice flour1 tspn oil2 tspns green chilli paste or to taste1 tspn jeera4 -5 tspns dahiSome chopped hara dhaniaSalt to tasteMix all ingredients well and keep aside for atleast 1/2 hour. Before frying the pancakes check for consistencey--- it should be a thick but spreadable batter. Add water if needed.. Then mix in 1 med onion finely chopped. On a non-stick tawa put a few drops of oil and spread batter to make a 3" pancake ,1/4" thick. Cover and cook on slow heat. Sprinkle a few drops of oil on the pancake, , turnover and cook till golden brown on both sides.Serve hot with green chutney/tomato sauce,As a variation a vareity of vegs. ,preboiled, may be added to the batter, e.g. peas, carrots, cabbage, cauliflower all finely chopped. Tomatoes, capsicums should not be preboiled. Either one or mixed vegs. can be addedAnother suggested flavour----omit jeera& onion, and add ajwain & finely chopped garlic.In another variation,, if the batter is kept thick as for vadas. it can be deep fried as pakodas.

Makai -ni Khees (Gujarati)

Ingredients:

• 12 tender corn cobs
• Ghee
• Cloves
• Cinnamon Sticks
• Full Cream Milk
• Ginger
• Green Chillies
• Grated Coconut
• Cinnamon powder
• Clove Powder
• Sugar
• Salt
• Lemon Juice
• Kishmish
• Hara Dhania
  

Method:
Grate and remove the kernels from the corn cob or coarsely grind in mixie. Heat 2 tblspn ghee and add 5-6 cloves and 3-4 1' pieces of cinnamon sticks. Then add the corn and fry till it is pink\gold in colour. Add 500-750ml full cream milk, 2 tspns of adrak-green chillies ground together, 1\2 fresh grated coconut, and 2 tblspns of cinnamon and cloves powdered together, and 1 tblspn of sugar. Cook till ghee seperates (more ghee may be added if necessary). Remove from fire. Add salt to taste and some lemon juice. Add some kishmish. Garnish with chopped hara dhania and fresh rated coconut. Serve hot. Can be made in oil but tastes best in ghee.

Makai Tareko (Nepali)

Ingredients:

• 4 very tender corn cobs-- remove the kernels
• 2 tblspns adrak-lasun paste (may use whole dry chillies in the paste)
• 2 green chillies cut into slanting slices
• 2 tblspns mustard oil (preferably)
• Haldi
• salt to taste

Method:Heat oil and throw in the methi. When it turns black add the corn kernels. Stir and when the corn is nearly cooked (barely 5 mins.) push it aside, and add the masala paste in the oil with haldi and salt. Stir it and then mix it up with corn. Cook a further 2-5 mins. Add the green chillies and serve. Good as a tea time snack.