How to make Sarson Ka Saag (mustard leaves)

Ingredients:

• 1 Onion, finely chopped
• 1tsp Salt
• 1/2 tsp Haldi powder
• 1/2 cup Ghee or Mustard oil
• 1/2 cup Water
• 1/4 tsp Asafoetida
• 1 tsp Ginger, crushed
• 1 tsp Red Chilli powder
• 1 tbsp Corn flour
• 1tsp Garlic, crushed
• 2 bunches of fresh mustard leaves
• 1bunch fresh Spinach leaves
• 4 green Chillies
• 1/2 tsp Garam masala (to garnish)
• 1 green Chilli, finely chopped (to garnish)

 Method:

1. Place the mustard and spinach leaves with the water into a deep sauce pan and bring to the boil. Then cover and allow it to cook for 20 minutes until the leaves are tender.
2. Using a hand blender, blend the cooked leaves into a smooth paste.
3. Heat the ghee or oil into a sauce pan and fry the onion on medium heat until golden brown.
4. Add the remaining ingredients, and if needed, add some water as well. Constantly stir for 10 minutes.
5. Incorporate the mustard leaves and spinach puree and continue stirring for 15 minutes on a low heat.
6. Cover and simmer for 10 minutes.
7. Garnish with garam masala and a finely chopped green chilli.
8. Best served with either maize chapati or plain chapati.

How to make Whole Black Urid and Channa Daal

Ingredients:

• 1 Cup Whole black Urid, soaked over night
• 1/2 Cup Channa Daal
• 5 Cups of Water
• 1/2 tsp Coriander powder
• 1/4 tsp Haldi powder
• 1/2 tsp Salt
• 1/2 tsp Red Chilli powder
• 1/4 tsp Asafoetida powder
  
  Tarka
• 100g Butter
• 1tsp Garlic, crushed 
• 1tsp Ginger, crushed
• 2 Green Chillies, finely chopped
• 1/2 tsp Mustard
• 1/2 tsp Cumin Seed, roasted
  
  Garnish
• 1tbsp Green Coriander, chopped
  
  Method
  1. Wash both daals 3 to 4 times.
  2. Add the water and all the remaining ingredients into a adequate sized pan with the washed daal, bring it to a boil and allow it to cook for 45 minutes over a medium heat until the daal is cooked and looks creamy. Alternatively, cook it in a pressure cooker for 15 minutes over a medium heat.
  3. To make the tarka, heat the butter in the frying pan and add all the spices mentioned in the ingredients and allow it to cook on a low heat for 10 minutes then mix into the cooked daal.
  4. Garnish with green chopped coriander and serve with plain white rice or with chappaties.

Baryani Mix Vegetable

Ingredients

• 1 onion, chopped
• 1/2 tsp, Garlic, crushed
• 1/2 tsp Ginger, crushed
• 6 tbsp Butter, Ghee, or Rape seed oil
• 2 cup Mix vegetable
• 1 tbsp salt
• 1 tsp Garam masala
• 2 Tomatoes, chopped
• 1 tsp Coriander powder
• 2 Cinnamon sticks
• 1 tsp Cumin Seed
• 6 Clove
• 2 Black Cardamom
• 1/4 tsp Black Pepper, powder
• 2 cups Basmati Rice, soaked for 20 minutes
  
  Method

1. Heat the butter, or ghee, and fry the onion untill dark brown.
2. Add the chopped tomatoes with all of the spices and cook for 5 minutes on low heat then add the vegetables and mix for 5 minutes.
3. Add 5 cups of water and bring to the boil until the vegetables are tender.
4. Add the soaked rice and cook until the water evaporates and rice is cooked and then cover with a lid and leave for 3 minutes.
5. Best served with plain yogurt or with curry.

How to make Murkre Pakore with onion and potato

Ingredients:

• 1 cup Gram Flour
• Oil For Frying 
• 1/4 Cup Water
• 4 Green Chilli, chopped
• 1/4 tsp Haldi
• 1 tsp Ginger, crushed
• 1 tsp Garlic, crushed
• 1/2 Cup Rice Flour
• 1 Large Potato, grated
• 1 Large Onion, finely chopped
• 1/2 Cup Chick Peas Flour
• 1 tbsp Salt
• 1 tbsp Red Chilli Powder
• 1 tsp Fennel Seed
• 1 tsp Ajwain
• 1 tsp Coriander Seed
• 1 tsp Anardana Powder
• 1/4 tsp Amchoor Powder
• 1 tbsp Yoghurt
• 1/2 Bunch Fresh Green Coriander, finely chopped

Method:

1. Mix all of the ingredients together into a stiff batter.
2. Heat the oil and drop a teaspoon at a time into the oil. Keep rotating in the oil as you fry them until a light golden brown.
3. Take them out from the oil and sock up excess oil with kitchen towel.
4. Serve them hot with Tamarind (imli) sauce or a yogurt chutni.

Tabassam Aziz

How to make Aloo Ke Parathe or Roti

Filling:

1/2 kg Potatoes peeled and boiled
1 tsp Salt
2 Green Chillies chopped
1tsp Red Chilli powder
1/2 tsp coriander powder
1/2 tsp Pomegranate powder
1/2 tsp ajwain seeds
1 tsp Cumin seeds
1 tsp Lemon juice
1 medium size Onion finely chopped
4 tbsp fresh Green Coriander finely chopped

Method:

1. Place the boiled potatoes into a large bowl and mash them together.
2. Add all the remaining ingredients into the mashed potatoes. Mix it well and leave it aside.

Paratha:

3 cup Chapati flour
1/2 tsp Salt
1 tbsp Oil
1 cup Water
1 cup extra Flour for dust
1/2 cup Oil for frying

Method:

1. Mix together the flour, salt, oil, and water to make a dough.
2. Kneed for a 10 minutes until smooth and allow to rest for 30 minutes.
3. Cover with a lid or a damp cloth.
4. Heat the tava on a low heat.
5. Divide the dough into 12 balls.
6. Roll out the balls, in pairs, into small circular shapes ie small pancakes, with the rolling pin  and fill every second one with 1tbsp of the potato filling. Cover the filled pancakes with a plain pancake and bring the edges together, flatten, dust with flour and then roll out thinly. 
7. Pour 1 tsp ghee or oil on tava and slide a paratha (the "pancakes" from earlier) onto the tava and fry for 1 minute until it's a light golden brown. 
8. Flip over, add another 1 tsp of oil and cook for a further 1 minute or until both side are cooked light brown.
9. Remove from the tava and serve hot with plain yogurt.

How to make Aloo Chole Chick peas with potatoes

1 1/2 cup Chick Peas, soaked overnight
8 cup Water
1/4 kg Potatoes, inch sized pieces
1/2 tsp Bicarbonate of soda (baking soda)
1 1/2 tsp Salt
1/8 tsp Mango powder
2 Onion finely, chopped
1/2 cup Ghee or Oil
1 tsp Red Chilli powder
1 tsp Coriander powder
1/4 tsp Haldi powder
1 tsp Paprika powder
1/4 tsp Nutmeg, grated
1/2 tsp Pomegranate powder
1 tsp roasted Cumin seed powder
1 canned of Tomatoes
1 tsp Garlic, crushed
1 tsp Ginger, crushed

 Garnish:
1 tsp Garam masala powder
2 Green Chillies finely chopped
2 tbsp Fresh Green Coriander chopped

Method:

1. Place the chick peas in a large sauce pan with the bicarbonate of soda, water and salt.
2. Bring to the boil, cover and simmer gently for 1 hour until the chick peas are tender.
3. Meanwhile in another sauce pan, heat the ghee or oil and fry the onion until golden brown.
4. Add the garlic, ginger, tomatoes and make a smooth paste using a blender or a food processor.
5. Put it back into the sauce pan and add all the remaining ingredients. 
6. Keep stirring for 5 minutes.
7. Drain the chick peas and add to the sauce pan. Mix them into the sauce. 
8. Simmer until the chick peas are thoroughly tender and have absorbed the flavour of the sauce. 
9. Add the potatoes and the chickpea water and cook for 10 minutes until the potatoes are cooked.
10. Garnish with garam masala, green chillies and fresh green coriander.
11. Serve with Bhature, nan, or Chapati.

How to make Bhature

Ingredients:

• 2 cup Self raising flour
• 1/4 tsp Salt
• 2 tbsp Yogurt
• 1/4 tsp Sugar
• 1/4 tsp Klonji
• Oil for frying

Method:

1. Mix all of your ingredients leaving the self raising flour aside.
2. Put the self raising flour into a large bowl and then mix in the yogurt mixture.
3. Kneed it for 10 minutes until the dough is smooth. Add water if needed.
4. Cover your dough with a lid or a damp cloth.
5. Allow the dough to rest for 20 minutes.
6. Take some dough and form a ball in your hands.
7. Flatten it and roll it out using a rolling pin.
8. Heat the oil in a wok and gently slide the bhatura into the oil.
9. Fry both sides until light brown on a low-medium heat for approximately 1-2 minutes*.
10. Once cooked, remove from oil and soak up any excess oil using kitchen towel.
11. Keep warm whilst frying the remaining bhature.

Serve with aloo chole.   

* This is only a rough outline. It depends on the temperature, size of wok and amount of oil used.

How to make Lamb Bhuna Gosht

Ingredients:
1/2 kg Lamb shoulder, washed
1/2 cup Ghee or Oil
1/2 kg Onion, finely chopped
3 cup Water
1 tsp Garlic, crushed
1 tsp Ginger, crushed
1/2 tsp Salt
1 tsp Red Chilli powder
1/4 tsp Haldi powder
1 tsp Paprika powder
1 tsp Coriander powder
1/4 tsp Asafoetida powder
1/4 tsp Nutmeg powder
1 tbsp Almond powder
1 tsp Cumin seed roasted powder
1/2 cup Yogurt

Garnish:
1 tsp Garam masala powder
2 tbsp Fresh Green Coriander, chopped
2 green Chillies, chopped

1. Place the lamb, chopped onions, salt and water into a large sauce pan and bring it to the boil.
2. Reduce the heat and cover with the lid. 
3. Cook for 1/2 an hour until the meat is cooked. 
4. Add the ghee and all the remaining ingredients and keep stirring until all the liquid has been absorbed.
5. Add 1/4 cup of water and keep stirring for 5 minutes on a low heat.
6. Cover with the lid until the ghee or oil appears onto the top.
7. Garnish with garam masala, green chillies and fresh green coriander.
8. Serve hot with naan or chapaties 

How to make Badami Lamb Chop Korma

 Ingredients:

1 kg Lamb Chops
1/2 cup Ghee or Oil
5 Onion large size chopped
1 tbsp Garlic crushed
1 tbsp Ginger crushed
1tbsp Salt
1 1/4 tsp Red Chilli powder
1/2 tsp Haldi powder
1/8 Asafoetida powder
1 tsp Coriander powder
1 tsp roasted cumin seed powder
1tbsp Paprika powder
1/4 tsp Nutmeg powder
4 Tomatoes chopped or 8 oz canned Tomatoes
1/2 cup Cashew Nuts powder
1/2 cup Almonds powder
1/4 cup Pistachios powder
3 cup plain Yogurt mix
1/2 cup Coconut Cream
4 cup Water

 Garnish:
1tsp Garam Masala
2 tbsp Fresh Green Coriander chopped
2 Green Chilli chopped

1. Heat the ghee or oil in a large pot and fry the onion on a medium heat until it turns golden brown.
2. Add the washed lamb and salt.
3. Keep stirring until the lamb becomes well coated in the oil.
4. Add the tomatoes, coconut cream. and 1/2 of the yogurt.
5. Keep stirring until the onions and the tomatoes are mashed.
6. Add 2 cup's of water and bring it to the boil.
7. Simmer until all of the water evaporates and the lamb is cooked.
8. Add all of the spices with some water and keep stirring for 5 minutes.
9. Mix in the remaining yogurt, almond powder, cashew nut powder, pistachio powder into the lamb.
10. Keep stirring until the ghee or oil appears on top and then add an additional 1 cup of water.
11. Bring it to the boil and simmer for 5 minutes on a low heat.
12. Garnish with garam masala, fresh green coriander and green chillies.
13. Serve with chapati or naan.  

How to make Aaloo Gosht Salan Shorba

1 kg Lamb
1\2 kg Potatoes, quartered
1\2 Cup ghee or Oil

3 Onion, chopped
1\2 tbsp salt
1 tsp Red Chilli powder
1 tbsp Garlic, crushed
1 tbsp Ginger, crushed
3 tomatoes, chopped
1\8 tsp Haldi Powder
1\8 tsp Asafoetida
1tsp Paprika Powder
1\2 tsp Garam masala
4 Green Chilli
2 tbsp Coriander, chopped

1) Heat the ghee or oil and fry the onion with 1tbsp salt on medium heat until golden brown. Add the meat and keep stirring until the meat well coated in the oil and continue to stir for another 5 minutes.
2) Add all the ingredients and little bit of water.Continue stirring until ghee appears in the masala you must made.
3) Add 8 cups of water and simmer for 1\2 an hour or until the meat is cooked.
4) Add the potatoes and continue to cook on a low heat for a further 10 minutes or until the potatoes are cooked.
5) Garnish with 1\2 tsp garam masala and green coriander.
6) Serve hot with chapati, naan or rice.

Tabassam Aziz

How to make Sawaiyan ka Zarda (Vermicelli Dessert)

1 pkt Sawaiyan (fine Vermicelli)
2 Tbsp Ghee or Butter
6 Cardamom or 1\2 tsp cardamon powder
1\8  tsp Saffron, soaked in a 2 tbsp warm water (Zaffran)
1\2 Cup Sugar
2 Cup Water
1 tsp Kewra
1\4 tsp Yellow, powdered food colouring

1) Before starting, break the sawaiyan into small pieces.
2) Fry the sawaiyan, ghee and cardamons on low heat for 5 minutes. 
3) Add the sugar, saffron with the saffron water.
4) Add the water.
5) Mix the sawaiyan continuously so they don't stick to each other.
6) Lower the heat once the water has been absorbed.
7) Add kewra and cover with the lid for 2 minutes.
8) Garnish with almonds.
9) Serve hot and enjoy.

We love to enjoy this warm desert on Eid just because it's so special and breath taking.

How to make Aloo Gobi (Cauliflower with Potatoes)

Ingredient:
1 Medium Cauliflower
1/2 kg Potatoes, quatered
1/2 cup Ghee or Oil
2 Medium Onions, chopped
1 tbsp Garlic, crushed
1 tbsp Ginger, crushed
4 Fresh Tomatoes, chopped or 14oz canned Tomato, chopped
1 tbsp Salt
1 tsp Red Chilli Powder
1/2 tsp Haldi Powder
1 tsp Coriander Powder
1/4 tsp Amchoor Powder
1/2 tsp Musterd Seed
1/4 tsp Nutmeg Powder or grated
1/2 tsp Cumin seeds
2 cup of Water

Garnish:
1 tsp Garam Masala
2 tbsp Fresh Green Coriander Chopped

Method:

1.  Heat the ghee or oil in a large pot and fry the onion on a medium heat until the onion becomes golden brown.
2. Add some water, 1 tbsp salt and the tomatoes.
3. Beat together for 5 minutes with a large wooden spoon.
4. Add all the remaining ingredients with some water.
5. Keep stirring for 5 minutes until all the ghee or oil appears on the top.
6. Add the potatoes and cook for 5 minutes whilst mixing.
7. Add 1 cup of water and bring it to the boil.
8. Add the cauliflower and cover the pot with it's lid or a plate. Allow to simmer for 10 minutes until vegetables are tender whilst stirring occasionally
9. Garnish with 1tsp garam masala and with fresh green coriander.
10. Serve hot with chapati, nan, or plain rice. 

 Tabassam Aziz

Mattar Pulao (peas pulao)

1\2 kg Rice
1 1\2 Cup Garden peas
1\2 Cup Ghee or Oil
1 Onion, chopped
1 1\2 tbsp Salt
1\2 tsp Garlic, crushed
1\2 tsp Ginger, crushed
1 tsp Cumin seed
6 Clove (alternatively use half a pinch powder)
1\2 tsp Black pepper
1 Cinnamon stick (alternatively use 1/2 tsp powder)
2 Black cardamom (alternatively use 1/4 tsp powder)
2 Curry Leaf (alternatively use 1/4 tsp powder)
8 Cup Water

1. Soak the rice in advance in water for 20 minutes.
2. Heat the oil and fry the onion until dark brown without burning.
3. Add the garlic, ginger, and the remaining spices with a little bit of water.
4. Stir for 2 minutes.
5. Add the peas and stir for 3 minutes.
6. Add the water and allow to boil for 5 minutes.
7. Add the rice and gently incorporate them into your masala.
8. At this stage you may test the salt and add accordingly.
9. Cook the rice until the water is mostly evaporated.
10. Cover with a lid and leave on a low heat for 5 minutes or until all the water is completely absorbed.
11. Serve with curry, salad or even our personal favourite, yogurt.

Tabassam Aziz

How to cook Shalgham Gosht (Turnip with Lamb)

Ingredients:
1\2 kg Lamb
1 kg Shalgham cut in pieces
1\2 Cup Ghee or Oil
1 Onion, chopped
3 Tomatoes, chopped
1 tbsp sugar
1 tbsp Salt
1 tbsp Garlic, chopped
1 tbsp Ginger, chopped
4 Green Chillies, chopped
1 tsp Red Chilli powder
1\4 tsp Haldi powder
1\8 tsp Asafoetida powder
1 tsp Pepprika powder
1 Cup Water

Garnish:
1tsp Garam Masala
2 tbsp Fresh Green Coriander chopped

Method:

1. Heat the ghee or oil and fry the onion on a medium heat until golden brown.
2. Add the meat and salt.
3. Keep stirring it until the meat is well coated in the oil and continue to mix for 5 minutes.
4. Add all the ingredients and 1\2 cup of water. Continue stiring for 5 minutes.
5. Add the Shalghams pieces and 1\2 cup more water. 
6. Cook them for a further 30 minutes over a low heat until meat cooked and Shalgham is mashed and cooked.
7. Garnish with garam masala and coriander.
8. Serve with Chapati or Plain Rice. 

How to make Paratha

Makes 12

3 Cup of Chapati Flour
1 Cup of warm water or milk
1\2 Cup of Ghee or oil
1\4 tsp Salt

1) Combine the flour, salt, 1tbsp ghee or oil and water/milk to form a dough.
2) Kneed for 10 minutes
3) Cover and leave for 20 minutes.
4) Heat the Tawa or frying pan over a medium heat. 
5) Divide the dough into 12 equal balls.
6) Roll out one ball into the shape of a tortilla.
7) Lightly brush with oil, fold in half then brush with oil and fold again to form a triangle.
8) Dust with flour and once again roll it out so that it reassembles a tortilla.
9) Pour a 1tsp ghee on tawa or frying pan and gently place the rolled out dough in the pan.
10) Fry for 2 minutes.
11) Turn it over and put another 1 tsp of ghee onto the paratha.
12) Fry until golden brown on both sides.
13) Keep warm in a tea towel whilst you repeat step 6-12.
14) Serve hot with any curry of your choice.

Tip:
We often have parathas with achaar so if you don't have curry at home, feel free to enjoy it with achaar.

How to make Aaloo Palak / Potatoes and Spinach

1 kg Palak (spinach) finely Chopped ( 795g Spinach Puree)
1\2 kg Aaloo (potatoes) cut into pieces
1\2 Cup Ghee or Oil
1 Onion Chopped medium size
1 tbsp Garlic Crushed
1 tbsp Ginger Crushed
1 tbsp Salt
1 tsp Red chilli
1\2 tsp Haldi
1\2 tsp Mustard Seed
1\2 tsp Fenugreek Seed Powder
1\4 Asafoetida
2 tbsp Plain Yogurt
4 Green Chilli Chopped

Garnish; 1 tsp Garam masala

2 tbsp Green Coriander Chopped

1 ) Heat the ghee or oil and fry the onions until  golden brown add 1tbsp salt 1\2 cup of water and keep stirring until water is absorbed.
2 ) Add garlic, ginger, and other ingredients except palak, potatoes, green coriander and garam masala. Add 1\2 cup of water then keep stirring for 5 minutes.
3) Add potatoes and keep stirring them for 10 minutes add a little water if needed.
4) Add palak chopped and gently stir it and cover it with the lid for 5 minutes on low heat and cook until  all the liquid has been absorbed and potatoes cooked.
5) Garnish with garam masala and green coriander.
6) Eat with any kind of rice or chapati, or paratha.

How to correctly boil rice

2 Cup Basmati Rice
6 Cup Water
1 Tbsp Ghee or Cooking oil

1) Take your rice and soak for 20 minutes before cooking.
2) Start by boiling the water in a saucepan.
3) Add the rice and ghee or cooking oil and stir it gently.
4) When the rice starts to boil, reduce the heat (medium heat) and cook for 3 minutes.
5) Gently stir the rice and check whether it's cooked.
6) Drain the rice.
7) Carefully separate the grains and cover.
8) Allow to gently cook with lo
w heat for a further 2 minutes.
9) Serve hot with any type of curry. Most people prefer to eat it with daal.

Tabassam Aziz

How to make Massale Daar Mutton Korma

1 kg Mutton
1\3 Cup Ghee or Oil
2\3 Cup Plain Yogurt
3 Onions, chopped
1 tbsp Salt
1 tsp Red Chilli Powder
1 tbsp Garlic, crushed
1 tbsp Ginger, crushed
1\8 Haldi Powder
1 tsp Curry Powder
1\8 tsp Asafoetida Powder
1 tsp Paprika Powder
1\2 tsp Garam Masala
6 Cup Water
4 Green Chilli
2 tbsp Green Coriander, chopped

1) Heat the ghee or oil and fry the onion on medium heat for approximately 6 minutes or until golden brown.
2) Incorporate the meat and stir for 5 minutes so that the meat is well coated in the oil.
3) Add all the remaining ingredients and keep stirring until the plain yogurt has been absorbed.
4) Add the water.
5) Simmer over a low heat until the meat cooked and the ghee floats.
6) Garnish with the green coriander.
7) Serve hot with chapatis or naan.

Tabassam Aziz

How to make Potato Pulao Rice

1\2 kg Basmati Rice, soaked 20 mins in advance
3 Potato, sliced as chips
1 Medium Onion, chopped
1\2 cup Cooking Oil or Ghee
2 tbsp Salt
1/2 tsp Black Peppercorns, whole
6-12 Cloves
4 Curry Leaves, ground
2 Aniseeds, whole
4 Cardamoms
1 tsp Cumin Seed, also known as zeera
1\2 tsp Garlic, crushed
1\2 tsp Ginger, crushed
1 tsp Garam Masala
7 cup water

1) Heat the oil and sauté the onion until dark brown.
2) Add the sliced potato's and cook with the onion until light brown or for 5 minutes continuously stir on medium heat.
3) Add all the spices and continue to stir for 5 minutes with some water.
4) Add the water and boil for 5 minutes or until the potato's are cooked.
5) Add the rice and gently stir it to incorporate them. Reduce the heat, cover and then allow to simmer until the water evaporates.
6) Serve with plain yogurt or curry.