Khichdi

Ingredients

Mong Dal- less 1/3 cup

Masoor Dal- 1/3 cup or more ( take masoor dal more and mong dal less and combine to make 1/2 cup)

Rice-1/2 cup

Ghee- 1/2-1 tbsp

Cumin seeds- 1 tsp

Laung -1-2

Salt-1/2 tsp

Malai/Dood- 1/2 cup

Water-3 cups

Recipe

1. Take ghee in a cooker and heat it and then add cumin seeds and laung and let it splutter

2. Wash dal and rice and then add them to the cooker and fry a bit.

3. Add salt and then add water and let it boil.

4. When boiled add 3-4 tsp of malai or bit of milk.

5. Close the lid and give 3-4 whistles.

6. Close the stove and then let steam be released itself.

7. If you find too much water when opened, dry it a bit or else have it this way.

Haleem/Khichda!

Ingredients

Haleem

Wheat grains(crushed)-/Also known as kuta gehu/- 2 cups (or minimum 1 cup )

Chana Dal(Split bengal gram)-1 cup

Arhar Dal(Red Gram)(dhuli)-1 cup

Urad Dal (Dhuli )(White split gram beans)-1cup

Masoor Dal(Red Lentils(split))(dhuli)-1 cup

Moong Dal (Green gram split)(dhuli)-1 cup

Rice-1 cup

Salt-2 Tsp(1+1)

Red chilly powder-2 tsp(1+1)

Tumeric powder-2 tsp (1+1)

Ginger garlic paste-1 1/2tsp (1/2+1)

Some fresh cut garlic

Water according to consistency

/Use all dal dhuli not sabut/

Meat Ingredients

Meat/Kheema(mota)(prefer rann meat or kheema)- 1 or 1 and1/2 kg

Ginger garlic paste-1 and 1/2 teaspoon

Red chilly powder- 2 teaspoon

Salt-1-2 teaspoon

Onions-2-3

Tomotoes-4-5

Indian bay leaf(tej patta)- 1(optional)

Cinnamon(dalchini)-1(optional)

Big Cardomans-2-3(just seeds)

Black pepper-1/2 teaspoon(optional)- to be removed after cooking meat (I avoid it)

Green chilly-2-3

Ginger-small cut pieces

Oil-3 cooking spoon

Tadka

Ghee-1 cooking spoon

Onion for tadka-1

Fresh coriander

Water-14-16 cups

Dal Preparation

1. Wash grain very nicely and then soak grains and chana dal overnight. Soak rest of the dals for 2 hours.

2. Put grains in cooker with enough water and boil with 3-4 whistles. Add salt and tumeric powder to it

3. Then add chana dal , arhar dal to it and let it give out 2-3 whistles.

4. Simulatenously, in a big pateli boil adequate water and add rest dals and rice to it along with masala (salt, red chilly, ginger garlic paste, tumeric powder and fresh garlic) and let it cook till nicely done and then add grain mixture to it and mix nicely.

Meat preparation

1. Put oil in a cooker and then add onions to it. Let them get golden brown and then add tomotoes to it. Then add all of the meat ingredients and meat to it and fry it nicely. Then put enough water and let it cook for 15-20 minutes and leaves 3-4whistles.

2. Once cooked fry the meat nicely to give out a nice flavour and it bhuna done

3. Remove the meat and take out baf leaf , cinnamon and black pepper from it if you had put in it.

4. Add the meat to the dals and boil once . Add boiled water adequate for haleem to be curry like if dals have soaked water before adding meat.

Haleem

1. Put meat into the dals and let it cook nicely for some 2-3 minutes till its done.

2. Put ghee in a pan and lots of thinly sliced onions. Once they r dark brown. Pour the mixture into haleem. Dccorate with coriander leaves.

Haleem is ready! Use lemon, garlic to serve.

Note:- Haleem takes time to cook and are cooked in large quantities so cook it if you could relish for some days or when there is a party.

Patta Gobhi Sabzi

Ingredients

Cabbage(Patta gobhi)-1

Green peas- 1 cup

Carrots-2-3( red)

Tomato-1-2

Onion-1-2

Panj Puran- 1/2 tsp

Rai-1/4 tsp

Green chilly-1-2

Red chilly powder-1/4 tsp

Turmeric powder-1/4 tsp

Salt-1/2 tsp

Oil- 1 cooking spoon

Fresh coriander leaves

Recipe

1. Wash gobhi and cut into small parts. Take out green peas and peel and cut carrots

2. Add oil in a pan and heat it. Then add panj and rai to it and let it saute. Then add onions, carrots, tomotoes green chilly, red chilly powder, turmeric powder, salt and mix it nicely for 1-2 minutes.

4. Add gobhi to it and let it cook for some time till its done and all water is dried up. Cook it with lid open so no water is let out.

5. Once carrot and gobhi is almost done, add peas and sprinkle coriander over gobhi and mix it nicely and cook for some minutes till peas done.

6. If there is some water in pan, make sure to open pan and drain off excess water .

7. Once done close lid for some minutes, so gobhi gets dum.

Note: one can use this sabzi for rice, noodles, etc.......

For rice: add this sabzi when rice half done and cook with it.

For noodles: boil the noodles, run cold water over it and keep it aside and add noodles in sabzi when sabzi done.

Add peas in end to let it remain green.

Eid Sheer

Ingredients

Milk- 4 litres

Rice-1 cup + 1 cup milk to ground it

Sugar-1.5 bowl (about 700 grams or 3 cups)

Suji Sewai (roasted brown)-100 grams

Ghee- 1 cooking spoon

Grated cocunut-1

Blanched Almonds-20-25

Chironji-2 tbsp

Raisins-20-25

Cardomon powder-1 tsp+1tsp

Crushed walnuts- 15-20

Broken cashew nuts-10-15

Kevda -1 tbsp

Recipe

1. Boil the milk in a big bowl nicely and let it thicken so that it becomes good in taste. Keep stirring so the milk is not touched in bottom and getting burned.

2. Make a paste of washed and dried rice in a mixer or else boil rice so that its cooked in 1.5 cups water. Then add a cup of cold milk to it and mash it nicely so its completely broken and add in milk .

3. If rice paste is added it requires cooking milk more so rice are done.

4. Keep stirring continously . Take sewai and break it into very small pieces and take ghee in a kadai and add sewai to it and saute it nicely till golden brown.

5. Add sewai to the milk and keep stirring continously. Once the rice and sewai seemed done. Add the nuts and sugar in the end and then add kevda water to it. (Sugar should be added in end as it slows process...let sugar dissolve)

6. Pour in bowls when hot so that a layer forms on top.

7. Decorate with grated coconut, almonds and cardamom powder and freeze.

8. It tastes awesome when cold.

Murgh Muntanjan

Ingredients:-

* Chicken —- 1 and 1/2 kg

* Rice —- 1 kg (Half boiled)

* Ghee —- 3 cups

* Sugar —- 4-5 cups ( 1 kg)

Chicken Fry

Ginger garlic paste-1 tsp

Small Cardomom-1-2

Salt-3/4tsp

Chicken Broth

Some chicken pieces(Like legs and all which are hard)

Fennel seeds-1 tbsp

Coriander seeds-3/4 tbsp

Garlic-1 whole

Onion-1 whole(peeled)

Salt- a pinch

Water-1-2 cups

Oil-1 cooking spoon

Chicken Curry

Onions -2

Poppy seeds(khaskas)- grinded (optional)

Small Cardomom-1-2

Big Cardomom-1-2

Cloves-2-3

Ginger garlic paste- 1 tsp

Indian bay leaf-1

Cinnamon-1-2

Red chilly powder-1 tsp

Salt to taste

Oil

For Rice

Food colour —1/4 tsp

For sweet syrup

* Zafran —- ½ tsp

* Kewra —- 2 tbsp

* Almond —- 1 cup

* Raisins —- 1 cup

*Pistas, cocunut pieces, etc

*Ghee-1-2 tbsp

Recipe

1.Wash and cut chicken into pieces and add 1 cooking spoon oil and chicken fry ingredients and fry in a cooker. Cook for about 5-10 minutes till it leaves out oil and then remove.

2.In a muslin cloth add coriander and fennel tie these tighter in the muslin cloth like in yakhni.

Now add chicken pieces and some water(3 cups used for sugar syrup) and prepare chicken stock till 2 cup chicken stock left in the sauce pan. If one wants, can give 1-2 whistles.

3.Take oil in a cooker(2 cooking spoon) and add onion and fry them brown and then add all chicken curry masala and cook it nicely till leaves oil. Then add all chicken pieces and khaskas and fry it nicely and cook for 5 minutes till done.

4.In the sauce pan add ghee and raisins to swell and cardamoms seeds.After a while when they crackle add one layer of chicken pieces, one layer of rice and one layer of sugar to it and in end add chicken stock.Close lid and prepare sugar syrup.

5.When water evaporates add zafran and kewra essence. Also add almonds, cocunut , pista and all nuts during this time and serve.

Gosht Kichdi!

Ingredients

Masala

Oil-3 cooking spoon

Ghee-1 cooking spoon

Cumin seeds-1 tsp

Black pepper-1 tsp

Cloves-3

Big cardomon-1

Khichdi

Fresh pudina leaves

Mutton-500 grams (or one can use thick kheema)

Rice-3 cups

Urad(dhuli)/Split black gram-1 cup

Water-5 cup

Milk-1 cup

Fennel seeds(Sauf)-1 tablespoon

Mutton

Onion- 1

Tomatoes- 2

Coriandar Powder(Dhaniya)- 1 teaspoon

Red chilly powder- 1 teaspoon

Tumeric powder-1/2 tsp

Ginger garlic paste -1 tsp

Indian bay leaf (tej patta)-1

Cinnamon(Dalchini)-1-2

Green chilly-1-2

Fresh ginger-small pieces

Fresh coriander

Water-2 cups

Small cardomon-2

Salt-1 tsp

Recipe

1. Wash the urad dal and keep it soaked in water for some time

2. Simultaneously wash rice and keep aside.

3. Put oil in a cooker and add masala ingredients to it and then add mutton ingredients to it along with water and put the lid and let it cook for around 5 minutes/ 2-3 whistles so that it is done. (It will depend on meat used, if its a hard meat it can take 5-6 whistles)

4. Take out the steam if its soft meat and then add some ghee to it along with sauf and dal and fry it nicely. Add some green chilly and ginger and 1.5 tsp of salt at this time and fry nicely till meat and dal is cooked nicely. It will take about 5 minutes.

5. Add 5 cups of water and once it starts boiling add rice to it. Water should come just above the rice. Let rice soak a bit of water for a minute or two.

6. Once rice soaks water, add a cup of milk and freshly cut pudina leaves to it and mix it with a light hand. Check salt at this time and add if you feel its less.

7. Close the lid and cook for 5-7 minutes/1-2 whistles.

8. Once steam is released. Mix it nicely and serve.

Have this khichdi by sprinkling some desi ghee accompanied with onions and green chutney.

Note:-

The meat used for this khichdi is generally chest(sine ka) meat or else mota kheema.

Variation

1.If one wants to make mutton curry the process is same as that of mutton mentioned above, just avoid putting cloves, jeera and kali mirj to it and then fry it later with 2 potatoes to it. Fry till alit leaves oil and then add water according to consistency and then cook for 5 minutes by covering with a plate. Also add 2 tsp of dhaniya powder instead of 1.

2. Cooking of kheema requires same process as mutton. Don't add more onions like in usual kheema.

Dolma!

Ingredients

Tinda(apple gourd)-10-12
Cumin seeds- 1 tsp
Onions- 2-3
Tomotoes-2
Green chilly- 3-4
fresh garlic - few chopped
Ginger garlic paste-1 tsp(optional)
Rice- 2 cup with 1-2 cloves
Kheema(Minced meat)- cooked (2o0 grams) (optional for non vegies or one can skip this)
Water- 3 cups for rice, 2 tablespoon for cooking
Tumeric powder-1/2 tsp
Red chilly powder-1/2 teaspoon
Salt- 3/4-1 tsp
Oil

Recipe
1. Wash and slice off the tops of tinda (used as caps) and remove the inside scrapping and keep aside. Also scratch the outside part with a light hand.

2. Wash rice and keep aside.

3. Heat 1 cooking spoon of oil and put jeera in it. Let it splutter and then add onions, green chilly, ginger garlic paste, fresh garlic to it and fry it nicely.

4. Then add tomotoes, tinda scrapping, green peas (mattar) and rest of the masala and about 1/4 salt to it and let it fry till done.

5. Add cooked kheema if ur a non vegies during this time mix nicely or else dont and just add rice with ur choice of garam masala and mix it properly and then add 3 cups of water and rest of the salt to it. We use less water so that rice are half cooked.

6. Once the mixture is done. Let it cool and then stuff it inside the tinda. And then add oil in the same pan and then put all tinda and close pan and do it cook till done.

Keema

Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2
Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about cup of water and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

Variations

1. One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

2. One can use capscicum and tomotoes for it too....One shd add capscicum and tomotoes last as its done soon and tinda dolma often needs to be pressure cooked.

3. I preparing mixture in same pan as i will cook dolma in so i separately cook kheema before and then put rice in pan and cook so its partially cooked and then fill in vegetables and cook so its oily in bottom.

4. One can always make vegetarian dolma by skipping adding keema and adding rest of ingredients.

Mutter Pulao with Pudina chutney!

Pulao

Ingredients

Basmati Rice-3 cups

Oil-3 cooking spoon

Water-5 -6 cups (5 if 1 cup milk is being added)

Kevda -1 teaspoon(optional)

Masala

Raisins(kishmish)-6-8(optional)

Cumin Seeds(jeera)-1 teaspoon

Black pepper seeds-1 teaspoon

Fennel or aniseed(Sauf)-1/2 teaspoon

Cloves(Laung)-2

Big Cardamon- 1 (Mouth open but seeds not taken out)

Cinnamon(Dalchini)-1

Peas(Mutter)-500 grams

Green chilly-1-2

Ginger garlic paste-1 teaspoon(optional)

Onion-1 (Thinly sliced)

Milk-1/2-1 cup(optional)

Malai-1-2 teaspoon(optional)

Garlic-1 small piece(cut)

Mint(Pudina) leaves-8-10

Salt-2 teaspoon

Water-2-3 teaspoon

Recipe

1. Wash rice and keep aside

2. Put oil in a big pan for cooking and let it heat.

3. Put onions and fry till golden brown and then remove and keep in a plate.

4. Add raisins and let it swell and then add jeera and rest of the masala to it along with peas. Add 2 teaspoon water for peas and fry nicely.

5. Onces peas are nicely fried and masala done add water for rice to it and let it boil.

6. Add rice once water is boiled and mix nicely and then let it soak some water. Once it soaks water, add milk and malai along with cut pudina leaves and mix fried onions with kevda and put in it.

7. Close the lid and let it cook till done and all water it soaked. It will take 3-5 minutes.

8. Open after dum, mix it nicely and serve.

Variation- Bhagarey or Jeera rice

1. One can make bhagarey (tadka) rice instead of pulao for parties too.

2. Take a spoon of oil and add kishmish and 1 teaspoon zeera to it and let it saute.

3. Add water to it let it boil and then add salt (according to rice), laung to it along with rice and cook like normal rice.

Note: One can always add some ghee instead of oil in rice recipe to make it more tasteful!

Tehri!

Ingredients

Oil-3 cooking spoon

Ghee-1 teaspoon(for taste-optional)

Basmati Rice-3 cups

Water-5-6 cups

Milk-1 cup

/If we use 1 cup milk you can use just 5 cup water/

Masala

Onion-1

Ginger garlic paste-1 teaspoon

Tomotoes-2

Potatoes-2

Green chilly-1-2

Small peas (Mattar)-1 cup (optional)

Cumin Seeds(Jeera)-1 teaspoon

Black pepper-1 teaspoon

Cloves (laung)-3-4

Big Cardomon-2 (Open and then put)

Indian bay leaf (tej patta)-1

Cinnamon (darchinni)-1

Red chilly powder- 2 teaspoon

Tumeric powder-1 teaspoon

Salt-2 teaspoon

Fennel Seeds (sauf)-1/2-1 teaspoon

Fresh Mint (pudina) leaves-1 teaspoon

Recipe:-

1. Wash the rice nicely and strain them and keep aside.

2. Take oil in a big pan and heat it. Add onion and fry them till golden brown and remove it.

3. Add cumin seeds, black pepper and laung and let it sputter and then add ginger garlic paste.

4. Add tomotoes and then rest of the masala to it. Add thinly cut potatoes and matar to it. Add some water for masala to cook and potatoes to become soft.

5. Cook this masala till potatoes and matar are almost done and then add water to it. Add ghee during this time. Bring water to boil and cook before adding rice.

6. Add rice and then mix it once so it doesnt break. Let rice soak water into it.

7. Check salt at this time and add if less and add milk along with cut pudina leaves to it.

8. Close the lid and let rice cook on low flame for about 5 minutes till water has evaporated.

9. Let the tehri to dum for a minute or two and then sprinkle fried onion on it and mix it before serving.

The north indian tehri is ready. Have it with raita, onions and green chutney.

Variation

1.One can make just matar tehri or just aloo biryani differently instead of mixing both ingredients in 1 too

Mutton Biryani!

Ingredients

Yakhni

Mutton-1/2Kg

Onion-1

Garlic-1 big whole

Coriander seeds( Dhaniya)-1 tablespoon

Fennel seeds( Sauf)- 1 tablespoon

Thin white cloth

Salt to taste- 1/2 teaspoon

Masala

Oil-2 cooking spoon

Desi Ghee-1 cooking spoon

Onion- 1 (Thinly sliced)

Ginger garlic paste-1 teaspoon

Green chilly - 1 (optional)

Big cardoman - 1

Small cardoman- 2

Cloves-3

Black pepper- 1 teaspoon

Cumin seeds- 1 teaspoon

Cinnamon stick-1

Indian bay leaf-2

Kevda-1 tablespoon

Saffron- 1 pinch

Zarda colour-1 pinch

Rice-3 to 4 cups (basmati)

Milk-1/2 cup

Salt to taste- 1 teaspoon

Water-5 cups

Recipee

Yakhni

1. Wash the meat properly. Put some water according to the meat in a cooker to boil.

2. Put the meat in the cooker along with the full onion and full garlic.

3. Take a thin cloth and put coriander seed and fennel seeds in equal quantity. Bring all the four corners of the cloth in middle and take one side to tie it tightly in shape of a potli.

4. Put salt to taste and let the water boil.

5. Once the water is boiling , close the lid and let meat to cook. It will take about 2-3 whistles or 15-20 minutes.

6. After meat is cooked, take it out and store the water as well as all the spices.

Biryani

1. Wash the rice properly and keep aside.

2. Put oil in cooker and fry the sliced onions. Fry till golden brown and then remove them and keep it in a plate.

3. Take the cumin seeds, black pepper, cumin seeds , cardoman seeds(taken the skin out) and put it in the oil .

4. Put a spoon of desi ghee and then the cooked meat and then ginger garlic paste, cloves, Cinnamon stick, bay leaf and green chilly. Also squeeze the masala cloth, grate that boiled garlic from yakhni and squeeze it completely into it . Fry the meat properly till oil starts coming out of it.

5. Put yakni water in it and then put the rice into and mix it nicely. Don't mix the rice too strongly or more times or chances are there of them breaking.

6. Add more water if required. Fill the water till above the rice.

7. If meat is done and rice have been in water for too long dont close the lid or let ciij till rice soaks water and then add milk. Then Cover the lid and let it cook for some time. Don't cook for more than 5-10 minutes. Cook it on low flame only till all water dries up.

8. Once the lid opens, mix saffron in kevda and milk along with zarda colour and pour slantwise into the rice in all four corners.

9. Also decorate the fried onion on top and let the rice dum for 5 more minutes.

10. Mix the rice properly once done to mix the onion in it.