Bean Soup Recipe

INGREDIENTS

French beans, diced 1/2 cup
Onion and garlic paste 1 tsp each
Water 5 cups
Tomato puree 1 cup
Lemon juice 1 tsp
Butter 1 tbsp
Pepper 1/2 tsp
Parsley for decoration
Salt to taste

Directions

Melt the butter in a saucepan. Fry the onion paste to a transparent stage. Add the garlic paste and the beans. Fry briefly. Add the tomato puree and lemon juice.
Add the water. Season well with the pepper and salt. Simmer, covered, till the beans are cooked. Serve hot, topped with the parsley.

Tomato Soup Recipe

INGREDEINTS
1 kg tomatoes
2 sticks cinnamon
2-3 cardamoms
4 slices of bread (cut into cubes)
2 tbsp corn flour (dissolved in water)
1 cup chicken stock
1 tsp Chinese salt
1 tsp chili sauce
1 tsp Soya sauce
2 tsp oil
Salt and pepper to taste

Directions

Boil tomatoes with a cup of water along with cinnamon and cardamoms. Boil until soft.
Blend in a food processor. Transfer the mixture in a pan and add seasoning, corn flour and chicken stock.
Bring to a boil until it becomes thick. Fry bread pieces in oil.
Serve hot with fried bread.

Vegetable Soup Recipe

INGREDIENTS
Onion 1 peeled and chopped into pieces
Potato 1 peeled and chopped into pieces
Tomatoes chopped into pieces 3-4
Corn flour
(depending on the quantity of water) 1-2 tbsp
a little milk
Worcestershire sauce, salt, lemon, pepper
Directions
Put vegetable in a pot and boil for 1 hour. (Enough water should remain after boiling so that consistency is thin). Liquidize and strain.
Dissolve corn flour in a little milk and thicken the soup. Flavor with salt, pepper, lemon juice, and Worcestershire sauce according to taste.

GOLA KABAB

Ingredients
-1 kg. beef mince

-1 tsp ginger paste

-1 tsp. garlic paste

-1 tbsp. unripe papaya

-1 tsp cumin

-1 tsp garam masala

-1\4 tsp mace

-1\2 tsp ground green cardamom

-1 egg beaten

-4 tbsp yogurt

-2 tsp salt

-2 onions

1. Heat the oil in a sauce pan. Add the onions and stirring frequently, fry for about 10 minutes to a deep golden color 2. Put the onions in a blender or food processor with all the other ingredients except mince and blend to paste.3. Put the mince and the paste in a bowl. Knead the mixture really well for a few minutes with your hands until the mince hold its shape and is soft and pliable.4. Break off large pieces of the mince and shape them into tennis ball sized balls. Insert the skewers in the centre of each ball, then carefully wrap each ball with thread. Brush the kababs with oil. Put skewers carefully over a gentle charcoal flame. Cook for 5 minutes until pale brown on each side. Remove from skewers and serve at once.

Chicken Potato Kabab

Ingredients
- 1 chicken, cut into pieces

- 2 tbsp. soy sauce

- 1\4 cup water

- 1 tsp. salt

- 1 tsp. ground black pepper

- 1/2 Kg. Potatoes, boiled

- 2-3 green chilies, crushed

- 1\4 cup fresh coriander leaves, chopped

- 2 eggs, slightly beaten

- 2 cups bread crumbs

- Oil for frying

1. Put chicken, soy sauce, water, salt and black pepper in a saucepan. Cover and cook over medium heat for about 20-25 minutes until the chicken is tender. Remove chicken and keep aside to cool slightly. Discard any left over water in the saucepan. 2. Remove bones from chicken and chop with a sharp knife. Mash potatoes with a potato masher or fork. 3. In a large bowl place together, mashed potato, chopped chicken, green chilies and coriander leaves and mix well. 4. Make round or oval shaped Kababs with 2 tablespoons of chicken mixture.5. Dip kebabs first in beaten egg then coat the both sides with bread crumbs.6. Place a heavy based frying pan over medium heat and add enough oil to cover the surface by 1\2 inch. Reduce heat to low and fry 3-4 kababs at a time to a crisp golden color, turning them once.7. Serve hot with tomato sauce or Chutney.

Chicken Boti

Ingredients
- 1 Chicken cut into 16 pieces

- 2 tbsp. lemon juice

- 1\4 cup natural yogurt

- 1 tsp. garlic paste

- 1 tsp. ginger paste

- 1 level tsp. cumin powder

- 1 level tsp. garam masala

- 1 tsp. chili powder

- 1 level tsp. coriander powder

- 1 level tsp. chat masala

- 1 level tsp. salt

- few drops of red or yellow food coloring

- oil for basting

- lemon wedges and onions for decoration

1. Place the chicken pieces in a large bowl and rub the lemon juice. Cover and leave to marinate for about an hour. 2. Put yogurt in a small bowl. Add ginger, garlic, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring and mix well. 3. Place the chicken in a medium bowl. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4.Thread the chicken pieces closely on metal skewers and grill the chicken over hot charcoal, Basting once or twice at the end of the cooking time. Alternatively, Place the chicken in a shallow baking pan, arrange them in a single layer. Bake in a oven at 325F, (170C) or gas mark 3. Roost for 25- 30 minutes. Basting frequently and Turing once or twice to brown the both sides.5.Decorate with lemon wedges and onion rings. Serve with poodinay ki chutney and Raita.

Bihari Kabab

Ingredients
- 2 kg beef pasanda (thin sliced about 2- 3inches wide 4 inches in length)
- 2 tsp correinder(dhaniya) powder
- 2 tsp red pepper powder
- 2 tsp garam masala powder
- .2-3 medium size onions paste
- 4 tbsp mustard oil
- 1 cup yogurt
- 2 onion medium size sliced fried brown and hand crushed- salt as to your taste
- 1 small kacha(raw) papaya grinded

Mix well all the above ingredients and the beef with your hand. leave to marinate for about 6-8 hrs in the fridge. then put the meat in the skewers( folded in layers).Close held together. put the meat over heated charcoal turning it regularly till meat is barbecued from all the sides. serve it hot with paratha and raita.

Lamb Pasanday

Ingredients
1/2 kilo lamb (boneless, cut into 1/2 thick slices)
2 onions
6 green chillies
1 tablespoon coriander seeds
250 grams yoghurt
6 tablespoon ghee or vegetable oil
1 clove garlic
1 teaspoon cumin seeds
8 whole black pepper
1/2 piece of bark
2 colves
1 teaspoon salt
2 tablespoon freshly chopped coriander

Directions
Cut one onion and place it into a food processor. Now add chillies, coriander seeds, garlic, salt, whole black pepper, cumin seeds, piece of cinnamon and cloves. Grind and mix it well with the onion to make a paste.
Peel the other onion and cut it into rings. Now fry onion rings in ghee or vegetable oil until light brown. Take the onion rings out of ghee or oil and add the onion paste. Stir/fry it until the ghee or oil comes out (or at least ten minutes).
Now add meat and yoghurt and fry it for a further ten minutes. Add 1 pint of hot water, and let it cook for twenty minutes. Add fried onion rings, chopped green coriander and let it cook for five minutes in a covered pan. Serve with rice and Tarka dal

Ginger Chicken

Ingredients
1 lb Chicken (breast off the bone)
3 inch long piece of ginger
1/2 teaspoon black pepper (ground)
1/2 teaspoon salt
2 tablespoon plain yoghurt
4 tablespoon vegetable oil
1 teaspoon garam masalah

Directions

Cut the ginger into matck-stick like pieces (3 inches long 2mm thick). Mix garam masalah, black pepper and salt into yoghurt. Now heat the oil and pour the yoghurt mixture in it and stir/fry until the water of yoghurt has boiled away and you can see the oil. Add the ginger sticks and stir/fry for 10 minutes. Then add the chicken pieces and sprinkle 2 tablespoons of water over the chicken. Cover the pan and leave it to cook for 15 minutes. Stir the chicken thoughly and cook for a further 10 minutes. Stir it carefully (or carefully turn the chichen pieces over), leave the lid off and let it cook on a low light for 10 minutes.

Chicken Masalah

Ingredients
1 lb Chicken fillets cut into 1/2 inch (1 cm) cubes
1 small onion finely chopped
1 levelled teaspoon chilli powder
1/2 teaspoon ginger powder
1 clove garlic crushed
1 levelled teaspoon salt
1/4 teaspoon turmeric powder
1 teaspoon garam Masalah
1 heaped teaspoon coriander powder
6 tablespoon oil, ghee or melted butter
1/2 tin of chopped tomatoes
2 tablespoons finely chopped coriander leaves

Directions
Heat the oil in a cooking pan and fry the chopped onion, browning it a little. Add chilli powder, ginger powder, salt, turmeric powder, coriander powder and fry the spices for two minutes. Then add chopped tomatoes and keep stirring it for ten minutes or until the butter leaves the spices. Now add the chicken cubes and stir them in the masalah to get the chicken pieces nicely coated. Add 1/2 a cup of water and leave the chicken to cook on a low light for fifteen minutes. Remove the lid, stir the chicken and cook for further ten minutes. When butter starts to come out, add 1/4 cup of water, sprinkle garam masalah and thinly chopped coriander leaves and cover the pan for five to six minutes.

Chicken Jalfarezi

Ingredients
3 lb. Chicken breast-boneless
8 oz Green Pepper
8 oz Tomato
8 oz Onion (Red-Large)
1 t Cumin Seed
10 Garlic cloves
2 oz Ginger root
2 oz Green Chili pepper
2 t Salt
1 t Red Chili powder
1 t Turmeric Powder
8 oz Butter solids
bunch...... Cilantro

Directions
a) Gather all ingredients
b) Cut chicken in to 2 x ² inch pieces.
c) Dice 6 oz tomatoes, 6 oz onions & all green peppers into 1" pieces.
d) Melt butter in a wok (or hotel pan - or other thin utensil)
e) Finely cut 2 oz onions. - Finely dice garlic cloves and make a paste
f) Add chicken pieces, finely cut onions, cumin seeds, salt & garlic to butter and mix well
g) Cover and let the chicken steam at medium heat. Stir occasionally. - Finely chop remaining 2oz tomatoes.- Cut ginger into julienne. - Wash cilantro and separate leaves from stem.
h) Remove cover. Add red chilies, turmeric powder, green chilies & finely chopped tomatoes.
i) Mix well and let the chicken cook in this mixture at medium heat until almost all water has evaporated. - Add julienne garlic when half the water has evaporated.
j) Add diced green peppers, onions & tomatoes and mix.
k) Turn off heat and add cilantro. Cover.
l) Keep the cover in place for at least 5 minutes. ****** Makes 9 servings of 5 oz. each*****