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.