Ingredients

• Rice flour (500 g / 2 cups)
• Date palm jaggery or sugar (1 cup, for sweetness)
• Grated coconut (1 cup)
• Water (2 cups, or as needed)
• Salt (1/2 teaspoon, or to taste)

Method

In a pot, bring water, salt, and jaggery (if using) to a boil. When the water is boiling, add the grated coconut. Then stir in the rice flour, lower the heat, and cover for 2–3 minutes so the flour cooks through. Remove from the heat and, when cool enough to handle, knead it by hand into a smooth dough.

Take small portions of the dough and, using both palms, shape them into small round or oval pithas. Arrange them in a steamer or steaming pot and steam for 20–25 minutes. Serve the mera pitha hot.

Ingredients

• Rui fish (4–5 pieces)
• Bottle gourd greens (500 g)
• Salt (to taste)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Chopped onion (1 cup)
• Green chilies (2–3)

Method

Rub the rui fish lightly with salt and turmeric, shallow-fry until lightly colored, remove the bones, and set aside in a bowl.

Wash the bottle gourd leaves and stems well and cut them into small pieces. Heat 2 tablespoons of oil in a pan and add the chopped onion. When the onion turns light golden, add turmeric, chili powder, and salt to taste and stir. Once the masala is fried, add the bottle gourd greens and cook for 5–7 minutes. When the stems are mostly tender, add the deboned fried rui fish and cook for about 5 more minutes. Add a few green chili strips 2–3 minutes before taking the pan off the heat.

Serve hot.

Ingredients

• Jackfruit seeds (250 grams)
• Dried chilies (4–5)
• Dried shrimp (100 grams)
• Onion (1)
• Garlic (5–6 cloves)
• Mustard oil (to taste)
• Salt (to taste)
• Cilantro (to taste)

Method

First, shell the dried jackfruit seeds and roast them well in a griddle or skillet. Roast over low heat for a longer time so the centers are fully cooked.

Heat mustard oil in a pan and fry the dried shrimp, diced onion, garlic, dried chilies, and salt to taste until fragrant. Add the jackfruit seeds midway through frying.

Transfer the fried mixture and fresh cilantro to a blender or food processor and blend until smooth. Your delicious jackfruit seed mash is ready. Serve hot with rice.

Ingredients

• Loitta dried fish (250 grams)
• Garlic (4–5 cloves)
• Diced onion (1 cup)
• Dried chilies (2–3)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Green chilies (2–3)
• Salt (to taste)
• Oil (2 tablespoons)

Method

First, remove the tails and scales from the dried fish and cut it into small pieces. Rinse well and soak in water for half an hour.

Heat oil in a pan and fry the dried fish and garlic cloves. Set them aside, add a little more oil to the same pan, and add diced onion and dried chilies. When the onion softens slightly, add turmeric powder, chili powder, and salt, and sauté until the spices are fragrant. Add the fried fish and garlic back in and cook over low heat for another 10–15 minutes, stirring well. Add split green chilies 2–3 minutes before taking off the heat.

Serve hot with rice.

Ingredients

• Rice flour (375 g / 1.5 cups)
• All-purpose flour (125 g / 0.5 cup)
• Ripe bananas (2)
• Milk (1 cup)
• Eggs (2)
• Sugar (1.5 cups)
• Baking powder (1 teaspoon)
• Salt (1/2 teaspoon)
• Oil (for frying)

Method

First, blend the milk, eggs, bananas, sugar, and baking powder until smooth. Then add the rice flour, all-purpose flour, and salt and mix until you have a thick pitha batter.

Heat oil in a pan and pour in small portions of the batter to form pithas. Fry until both sides are golden. Serve the banana pitha hot.

Ingredients

• Chicken breast (2)
• Garlic sprouts (400 g)
• Chopped garlic (1 tablespoon)
• Soy sauce (1 tablespoon)
• MSG (1 teaspoon)
• Chili flakes (1 teaspoon)
• Corn flour (1 teaspoon)
• Sesame seeds (1 pinch)
• Salt (to taste)

Method

Cut the chicken into small pieces and marinate with chili flakes, salt, and corn flour for 30 minutes. Cut the garlic sprouts into 2-inch pieces and blanch them in hot water for 1–2 minutes.

Heat a little oil in a large wok and fry the chicken. When it starts to color, add chopped garlic and stir briefly. Add the garlic sprouts, soy sauce, and MSG. Stir-fry everything on high heat for 3–4 minutes. Sprinkle sesame seeds over the top just before serving.

Ingredients

• Mutton (1 kg)
• Potatoes (4–5)
• Polao rice (4 cups)
• Oil (1 cup)
• Green chilies (6–7)
• Sour yogurt (250 g)
• Salt (to taste)
• Onion (1 cup)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Garam masala (2 teaspoons)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Nutmeg (1)
• Mace (2–3 pieces)
• Ghee (2 tablespoons)
• Saffron (1 teaspoon)
• Kewra water (1 teaspoon)
• Milk (1/2 cup)
• Flour (for sealing the pot)

Method

Wash the mutton, cut it into small pieces, and marinate with a little oil, 1 cup sour yogurt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, nutmeg-mace paste, ginger-garlic paste, and salt for 4–5 hours. Overnight marination for 8+ hours works best.

Fry the chopped onion until golden brown and set the beresta aside.

Peel and wash the potatoes, rub lightly with salt and turmeric, and deep-fry until golden. Set aside.

Boil enough water in a pot and parboil the polao rice until about 80% cooked. Drain and set aside.

In the pot you will cook the biryani in, layer the marinated mutton at the bottom. Top with the parboiled rice and the fried potatoes. Add fried onion, a few spoonfuls of ghee, kewra water, and saffron soaked in 1/2 cup milk for 30 minutes. Seal the pot well with a flour dough. Place it on the stove over full heat for 10 minutes. Then, without breaking the seal, bake in the oven at 180°C (350°F) for 1.5 hours.

Remove the biryani from the oven, break the seal, mix the rice with the mutton, and serve hot.

Ingredients

• Potatoes (2 large)
• Chicken mince (1 cup)
• Finely chopped onion (1 teaspoon)
• Green chilies (2)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Chopped cilantro (1 teaspoon)
• Ginger-garlic paste (1 teaspoon)
• Garam masala (1 teaspoon)
• Breadcrumbs (1 cup)
• Egg (1)
• Oil (for frying)
• Salt (to taste)

Method

Mix the chicken mince with turmeric powder, red chili powder, chopped cilantro, ginger-garlic paste, garam masala, and salt. Fry the mince in a pan with a little oil until cooked through.

Boil the potatoes and mash them with salt, chopped green chilies, the fried chicken mince, and chopped onion. Shape the mash into small chops like in the photo. Beat an egg in a bowl. Dip each chop in the egg, roll in breadcrumbs, and deep-fry over medium heat until golden brown. Serve hot.

Ingredients

• Conchiglie pasta (200 g)
• Chicken (200 g)
• Chopped carrot (2 tablespoons)
• Green peas (1 cup)
• Tomato (1)
• Eggs (2)
• Onion (1)
• Salt (to taste)
• Red chili powder (a little)
• Ginger-garlic paste (a little)
• Olive oil (1 tablespoon)

Method

Wash the chicken, cut it into strips, and marinate with salt, a little red chili powder, and a little ginger-garlic paste for 30 minutes.

Bring a large pot of water to a boil and add 1 teaspoon salt. Add the pasta and cook according to the package directions, usually 10–12 minutes.

Heat 1 tablespoon olive oil in a pan and add chopped onion. When the onion softens, add the chicken. Once the chicken is browned, add diced tomato, carrot, and green peas. Cook until the tomato breaks down.

Crack in 2 eggs and stir. Add the pasta and cook for about 5 minutes, stirring constantly. Serve hot.

Ingredients

• Beef (1 kg)
• Polao rice (3 cups)
• Oil (1 cup)
• Green chilies (6–7)
• Salt (to taste)
• Onion (1 cup)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Cumin paste (1 teaspoon)
• Cilantro paste (1 teaspoon)
• Potato (1)
• Carrot (1)
• Green peas (1 cup)

Method

Wash the rice and soak it in water for 30 minutes. Then drain well.

Wash the beef, cut it into small pieces, and marinate with a little oil, ginger paste, garlic paste, cumin paste, cilantro paste, and salt for 30 minutes. Heat oil in a pot and fry chopped onion with cardamom, cinnamon, cloves, and bay leaves. When the onion softens, add the meat and cook well. Add water and cook until tender. When the beef is done, stir in the drained rice. For 3 cups of rice, add 6 cups of hot water. At this stage add potato, carrot, and green peas. Stir well and cook until the water is mostly absorbed, then add green chilies. Reduce the heat to very low and let it steam on dum for 10 minutes. During that time, gently turn the akhni over 3–4 times. Serve hot.

Ingredients

• Sillago fish (500 g)
• Chopped onion (1 cup)
• Turmeric powder (2 teaspoons)
• Chili powder (2 teaspoons)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Green chilies (5–6)
• Oil (2 tablespoons)
• Tomatoes (2)
• Salt (to taste)
• Cilantro (to taste)

Method

First, clean and cut the fish, then wash it well. In a pan, mix the fish with all the ingredients except the cilantro. Cover and cook over heat. This fish cooks quickly. After 7–8 minutes, stir the fish gently once—too much stirring will break it apart, so move it carefully. After another 5–6 minutes, when the fish is done, scatter chopped cilantro on top. Your delicious sillago fish chocchori is ready.

Ingredients

• Potatoes (2)
• Salt (to taste)
• Chaat masala (1 teaspoon)
• Oil (for deep-frying)

Method

Wash the potatoes well and peel them. Cut into French fry shapes. As you cut, drop them into cold water so excess starch does not stick to the surface. Drain and dry the potatoes thoroughly.

Heat oil in a pot over medium heat (150°C) and fry for 10–12 minutes. Drain and let the potatoes cool. At this stage the color should not have changed. If you want to freeze them for later, you can put them in the freezer now.

Fry again over high heat (190°C) for 4–5 minutes or until golden brown. Remove from the heat and immediately sprinkle with salt and chaat masala. Serve hot.

Ingredients

• Boneless chicken (300 grams)
• Corn flour (2 tablespoons)
• Green chilies (3–4)
• Garlic powder (1 teaspoon)
• Black pepper powder (1 teaspoon)
• Bread crumbs (1/2 cup)
• Salt (to taste)
• Oil (for deep-frying)

Method

Cut the boneless chicken into small pieces. Mix with salt, garlic powder, chopped green chilies, bread crumbs, and black pepper powder. In another bowl, dissolve 2 tablespoons of corn flour in 1/2 cup of water until smooth. Add the corn flour mixture to the chicken and marinate for 30 minutes.

Blend the chicken mixture well in a blender or food processor. Bring a pot of water to a boil, shape the mixture into small balls, drop them in, and poach until cooked. They do not need long—when the balls float to the surface, remove them and drain on paper towels. If you want to store them, cool and refrigerate at this stage.

Deep-fry the balls in hot oil until golden—they are already cooked, so they do not need long. Serve hot.

Ingredients

• All-purpose flour (2 cups)
• Sugar (1 cup)
• Eggs (4)
• Butter (100 g)
• Baking powder (24 g)
• Baking soda (8 g)
• Salt (1 pinch)
• Grated carrot (1 cup)
• Vanilla extract (10 ml)

Method

First, peel the carrots, wash them, and grate enough to make 1 cup. Squeeze out as much carrot juice as possible. Then combine the flour, baking powder, baking soda, and salt and mix well.

Separate the egg yolks from the whites. Beat the whites until foamy but not fully stiff, then set them aside.

In a large bowl, beat the yolks well. Add the sugar, butter, and vanilla extract and stir until the sugar dissolves. Sift the dry ingredients into the wet mixture a little at a time through a fine sieve, stirring until evenly combined. Once well mixed, gently fold in the reserved egg-white foam. You can use an electric mixer for the earlier steps, but fold in the foam with a spatula at this stage. Finally, gently fold in the grated carrot with a spatula.

Grease the baking pan thoroughly with butter. Cut a piece of parchment paper to fit the bottom, butter it, and place it in the pan. Bake in an oven preheated to 175°C for 35–45 minutes. Insert a toothpick into the cake to test it; the cake is done when the toothpick comes out clean. Remove it from the oven, cool for 10 minutes, then slice and serve.

Ingredients

• Pumpkin blossoms
• Gram flour (besan) (1 cup)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Black pepper powder (1/2 teaspoon)
• Oil (for frying)
• Salt (to taste)

Method

Remove the pistils and stems from the pumpkin blossoms, then wash and drain them well. For the batter, add turmeric powder, red chili powder, black pepper powder, and salt to the gram flour. Add enough water to make a batter slightly thinner than pancake batter. Make sure there are no lumps. Dip the blossoms in the batter and deep-fry over medium heat until golden. Serve hot.

Ingredients

• Chicken breasts (2)
• Orange juice (1 cup)
• Soy sauce (1 tablespoon)
• Sugar (1/2 cup)
• All-purpose flour (1/2 cup)
• Cornstarch (1 tablespoon)
• Egg (1)
• Salt (to taste)
• MSG (to taste)
• Finely chopped garlic (1 teaspoon)
• Finely chopped ginger (1 teaspoon)
• Sesame seeds (1 teaspoon)
• Chili flakes (1 teaspoon)
• Oil (for deep-frying)

Method

Wash the chicken and cut it into small cubes. Add salt, a little soy sauce, half the garlic, and the egg, then marinate for 30 minutes. Coat the chicken with the flour and 2 teaspoons of the cornstarch. Deep-fry until golden.

For the sauce, heat a little oil in a wok or frying pan. Add the chili flakes, ginger, and remaining garlic. Fry for about a minute, then add the orange juice, remaining soy sauce, sugar, and MSG. Mix the remaining 1 teaspoon of cornstarch with 2 tablespoons of water and add it to thicken the sauce. Once thickened, add the fried chicken and toss until evenly coated. Sprinkle with sesame seeds, stir, and serve.

Ingredients

• Rice flour (375 g / 1.5 cups)
• All-purpose flour (125 g / 0.5 cup)
• Condensed milk (250 ml)
• Date palm jaggery (1 cup)
• Eggs (2)
• Sugar (2 tablespoons)
• Grated coconut (1 cup)
• Baking powder (1/2 teaspoon)
• Salt (1/2 teaspoon)

Method

First, mix the rice flour, all-purpose flour, sugar, salt, and baking powder together until there are no lumps. Beat the 2 eggs well in a pot. Add the condensed milk and date palm jaggery and mix; add a little water if needed. Stir in the grated coconut. Then add the dry ingredients and mix well. The batter should be about as thick as pancake batter. Cover and let it rest for 30 minutes. If you used packaged rice flour or grated coconut, mix in another half cup of milk and rest for an additional 30 minutes so the coconut and rice flour can absorb the liquid properly.

Traditionally this pitha is baked covered in a water bath. You can also bake it in the oven without a water bath. Bake at 175°C for 35–40 minutes. Serve once baked.

Ingredients

• Eggplant (2)
• Potatoes (2)
• Tomatoes (2)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1 teaspoon)
• Cumin (1/2 teaspoon)
• Panch phoron (1 teaspoon)
• Dried chilies (3)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Mustard oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

Wash the potatoes and eggplant and cut them separately into cubes.

Heat mustard oil in a pot. Add the dried chilies and chopped onion. When the onion softens slightly, add turmeric, chili powder, panch phoron, cumin, and ginger-garlic paste. Stir well. Add a little water and keep frying the masala. When the masala is done, add the potatoes. Once the potatoes begin to soften, add the diced tomatoes. Then add the eggplant. When everything is cooked through, stir in the roasted cumin powder.

Serve hot.

Ingredients

• Grated coconut (200 g)
• Sesame seeds (100 g)
• Jaggery (2 cups)
• Coconut milk (100 ml)
• Milk (100 ml)
• Cardamom (2)
• Bay leaf (2)
• Cinnamon (2 sticks)
• Puffed rice flour (2 tablespoons)

Method

First, toast the sesame seeds in a pan over low heat, stirring constantly.

This recipe needs a generous amount of jaggery. Use 1 cup of jaggery for every 100 g of grated coconut.

Combine the coconut milk and milk in a pot with the cardamom, cinnamon, bay leaf, and jaggery. When the jaggery melts, add the grated coconut. Keep stirring until the milk evaporates and the mixture is no longer sticky. When the mixture is nearly dry, add the toasted sesame seeds. Remove from the heat and let it cool slightly.

Finally, shape the mixture into round naru and roll them in puffed rice flour so they do not stick together. Serve.

Ingredients

• Large shol fish (1)
• Tomato (4)
• Chopped onion (2 cups)
• Turmeric powder (2 teaspoons)
• Chili powder (2 teaspoons)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Green chilies (5–6)
• Chopped cilantro (1 tablespoon)
• Salt (to taste)

Method

First, clean and wash the shol fish well, cut it into pieces, rub lightly with turmeric, and shallow-fry. Set aside.

Heat oil in a pot and add chopped onion. When the onion softens, add all the spices except the green chilies and fry well, adding a little water if needed. Then add large cubed tomato. When the tomato softens, add the fried shol fish and cook for 5–7 minutes. Just before serving, add green chilies sliced lengthwise and chopped cilantro.

Ingredients

• Taro stems (1/2 kg)
• Green chilies (2–3)
• Onion (1)
• Garlic (1–2 cloves)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Ginger paste (1/2 teaspoon)
• Garlic paste (1/2 teaspoon)
• Prawns (20–25)
• Salt (to taste)

Method

First, wash the taro stems well and cut them into pieces. Heat oil in a pot and add chopped onion. When the onion softens slightly, add chopped garlic. A little later, add ginger paste, garlic paste, turmeric powder, chili powder, salt, and a splash of water, and fry the spices until fragrant. Add the washed prawns and cook for 8–10 minutes. Then add the cut taro stems and cook until tender, adding a little water if needed. The taro stems will be done in 7–8 minutes. Add green chilies 2–3 minutes before taking the pot off the heat. When the gravy has reduced and coats the curry nicely, serve.

Ingredients

• Ash gourd (1)
• Eggs (2)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Oil (1 tablespoon)

Method

First, wash the ash gourd, peel it, and dice it. You can also grate it if you prefer. Heat oil in a pan and add diced onion. Add turmeric powder, chili powder, and salt, stir well, then add the ash gourd. Keep stirring, then cover after a few minutes.

You do not need to add extra water — the ash gourd will release plenty of moisture and cook in its own juices. Wait until the liquid dries up. When it is nearly dry, add a few green chilies split down the middle. Break in 2 eggs and mix well. Stir for a few minutes until the eggs are fully cooked, then take off the heat.

Ingredients

• Baila fish (4 large)
• Tomato (4)
• Chopped onion (2 cups)
• Turmeric powder (2 teaspoons)
• Chili powder (2 teaspoons)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Green chilies (5–6)
• Chopped cilantro (1 tablespoon)
• Salt (to taste)

Method

First, clean and wash the baila fish well, cut each fish into 2–3 pieces, rub lightly with turmeric, and shallow-fry. Set aside.

Heat oil in a pot and add chopped onion. When the onion softens, add all the spices except the green chilies and fry well, adding a little water if needed. Then add large cubed tomato. When the tomato softens, add the fried baila fish and cook for 5–7 minutes. Just before serving, add green chilies sliced lengthwise and chopped cilantro.

Ingredients

• Taro greens with stems (500 grams)
• Onion (1)
• Garlic (15–20 cloves)
• Green chilies (2–3)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Dried chilies (2–3)
• Salt (to taste)
• Oil (1 tablespoon)

Method

First, wash the taro greens with stems and cut them into small pieces. Put 1/4 cup of water in a pot along with garlic cloves, green chilies, taro greens, and salt to taste, and steam over the heat. The taro will soften within a few minutes and reduce considerably in volume. Mash the taro well with a spatula. Once the water dries up, transfer to a bowl and set aside.

Heat oil in a pan and add diced onion and dried chilies. When the onion turns golden, add turmeric and chili powder and sauté briefly. Add the cooked taro and stir-fry over medium heat for a long time until almost no moisture remains. When the taro greens are fully stir-fried, take off the heat and serve hot with rice.

Ingredients

• Okra (250 g)
• Tomato (1)
• Onion (1)
• Green chilies (2–3)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Cilantro (for serving)
• Oil (1 tablespoon)

Method

Wash the okra well and cut it into large pieces. Toss with a little salt and turmeric and fry over high heat for 2–3 minutes. The okra does not need to be fully cooked at this stage—just enough to color the surface. Set it aside in a bowl.

Heat oil in a pan and add chopped onion. When the onion softens, add turmeric, chili powder, and salt and fry the masala. Then add one tomato, cut into pieces. When the tomato softens, add the fried okra. Cover and cook for 2–3 minutes. Remove the lid, add green chili strips and chopped cilantro, and cook for another 2–3 minutes. Serve hot.

Ingredients

• Milk powder (1 cup)
• Egg (1)
• Baking powder (1/4 teaspoon)
• Sugar (2 cups)
• Cardamom (5–6)
• Ghee (1 tablespoon)
• Milk (1.5 liters)
• Saffron (1/4 teaspoon)
• Chopped almonds (for serving)

Method

First, combine the milk powder and baking powder in a pot with the ghee and a well-beaten egg. Knead it well for 10–15 minutes. Make sure the dough is very smooth and lump-free. Shape the sweets into diamond (chamcham) forms. Keep in mind that these sweets will double in size after cooking, so shape them accordingly.

In a pot, heat 1.5 liters of milk with 2 cups of sugar, a little saffron, and a few cardamom pods. When the milk comes to a boil, add the sweets. Cook over high heat for 5 minutes. Then cook over medium heat for another 20 minutes. Once cooled, sprinkle chopped almonds and saffron on top and serve.

Ingredients

• Large rui fish head and tail
• Mung dal (1.5 cups)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Star anise (1, optional)
• Salt (to taste)
• Green chilies (4–5)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

First, rub the rui fish head and tail lightly with salt and turmeric and shallow-fry. You can remove the tail bones after frying if you like.

Dry-roast the mung dal in a pan, taking care not to burn it. Let it cool, soak in water for 30 minutes, drain, and transfer to a bowl.

Heat oil in a pot and add chopped onion. When the onion softens, add all the spices except the green chilies and roasted cumin powder, one at a time. Watch that the spices do not burn; add a little water if needed. When the spices are fried, add the dal and cook it with the spices a little longer. Then add water. When the dal is half done, add the fried fish. Stir well and break the fish pieces as you go. When the dal is fully cooked, add green chilies 4–5 minutes before taking the pot off the heat. Finish with roasted cumin powder and serve hot.

Ingredients

• Whole chicken (1)
• Polao rice (4 cups)
• Oil (1 cup)
• Green chilies (6–7)
• Sour yogurt (250 g)
• Salt (to taste)
• Onion (1 cup)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Garam masala (2 teaspoons)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Nutmeg (1)
• Mace (2–3 pieces)

Method

Cut and wash the chicken into small pieces. Marinate with a little oil, 1 cup sour yogurt, turmeric powder, chili powder, coriander powder, cumin powder, garam masala, nutmeg-mace paste, ginger-garlic paste, and salt for 30 minutes to 1 hour. In a separate pot, wash the polao rice well and drain.

In a pan, heat oil and fry most of the chopped onion until golden brown. Set half of the fried onion aside. Add half of the cardamom, cinnamon, cloves, and bay leaves to the remaining fried onion in the pan, then add all of the marinated chicken. Cook well until the chicken is tender. Chicken usually does not take very long. When done, set the chicken aside.

In another pot, heat oil with the reserved chopped onion and the remaining whole spices. When the onion softens, add the polao rice and fry well. When the rice is toasted, add water. For 4 cups of rice, I use 12 cups of water. You can also use 10 cups water and 2 cups milk. When the rice is nearly cooked, add the prepared chicken and its gravy. Stir well and cook until the water is fully absorbed. Add 6–7 whole green chilies, stir, and let it steam on dum for 10 minutes. During those 10 minutes, gently turn the biryani over 3–4 times. Finish by sprinkling fried onion over the top and serve.

Ingredients

• All-purpose flour (450 grams)
• Active dry yeast (16 grams)
• Salt (1/2 teaspoon)
• Sugar (1/2 teaspoon)
• Olive oil (2 tablespoons, plus a little for greasing the pan)
• Bell pepper (1)
• Chicken (150 grams)
• Cherry tomatoes (10–12)
• Mozzarella cheese (250 grams)
• Tomatoes (4)
• Onion (1)
• Garlic (2 cloves)
• Oregano (1 teaspoon)
• Rosemary (1/4 teaspoon)
• Thyme (1/4 teaspoon)
• Black pepper powder (1/2 teaspoon)
• Chili flakes (1/4 teaspoon)

Method

To make the dough, combine 370 ml of lukewarm water with 1 tablespoon of olive oil, 1/4 teaspoon of sugar, and the active dry yeast in a bowl. Wait about 5 minutes—if bubbles form, the yeast is alive. Add 450 grams of flour and 1/2 teaspoon of salt and mix well. This is a high-hydration dough, so it will be sticky. After kneading for 8–10 minutes, shape into a ball and rest at room temperature for 1 hour, covered, so the dough does not dry out.

Meanwhile, make the pizza sauce. Score 4 tomatoes and boil them in water for 3–4 minutes until the skins loosen. Blend the tomatoes. In a pan, heat the remaining 1 tablespoon of olive oil and sauté chopped onion and garlic. When they start to turn golden, add the blended tomatoes. Add rosemary, oregano, thyme, black pepper powder, chili flakes, the remaining 1/4 teaspoon of sugar, and salt to taste. Cook until the sauce thickens, then set aside.

After 1 hour the dough will have doubled. Knead again for 5 minutes, then cover and rest for 30 minutes. The dough is now ready for pizza.

Grease a baking pan well with olive oil. Press the dough out with your fingertips to cover the pan. You can shape it however you like—I used a square pan, so I made a Detroit-style square pizza. Spread the sauce on top, then add grated mozzarella cheese. Add toppings—I used thin chicken strips, cherry tomatoes, and bell pepper. Use whatever toppings you prefer.

Bake in a preheated oven at 250°C for 12–15 minutes. Your homemade pan pizza is ready. Serve hot.

Ingredients

• Milk (1/2 liter)
• Date palm jaggery (250 g)
• Milk powder (250 g)
• Cardamom (3–4)

Method

First, heat half a liter of milk in a pot with 3–4 cardamom pods. When the milk reduces by about half, remove the cardamom. Add the date palm jaggery and keep stirring until it melts completely into the milk. When the mixture thickens, add half of the milk powder and stir until there are no lumps. Once fully combined, add the remaining milk powder the same way. When the mixture has thickened, remove it from the heat.

After a little while, when the mixture is moderately cool, shape it with a cookie cutter, mold, or your palms into different forms. Serve.

Ingredients

• Hyacinth bean seeds (400 g)
• Tomatoes (3)
• Green chilies (2–3)
• Onion (1)
• Ginger paste (1/2 teaspoon)
• Garlic paste (1/2 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Salt (to taste)

Method

First, soak the hyacinth bean seeds in water for 5–6 hours. This softens the skins. Then peel off all the skins and transfer the seeds to a bowl.

Heat oil in a pot and add chopped onion, ginger paste, and garlic paste. When the onion turns soft and starts to brown, add salt, turmeric, and chili powder. Add a little water if needed so the spices do not burn. Once the masala is fried, add the hyacinth bean seeds and diced tomatoes. Cook for about 10 minutes. Add water, cover, and simmer until the seeds are tender. Top with a few green chili strips and cook for another 2–3 minutes before serving.

Ingredients

• Rajma/kidney beans (1 cup)
• Tomatoes (3)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Coriander powder (1 teaspoon)
• Garam masala powder (1 teaspoon)
• Green chilies (2)
• Whole cumin seeds (1 teaspoon)
• Garlic (2–3 cloves)
• Cardamom (2–3)
• Cinnamon (2–3 sticks)
• Bay leaves (2)
• Cilantro (to taste)
• Salt (to taste)
• Oil (as needed)

Method

Wash the beans well and soak in water for 6–8 hours. In a pot, add the beans with water, salt, cardamom, cinnamon, and bay leaves. Cook until completely soft.

Heat oil in another pot and add whole cumin seeds and chopped onion. When the onion softens, add chopped garlic. Once the onion turns golden, add all the spices and chopped tomatoes and cook until the masala is well fried. Add the cooked beans with their cooking liquid. Add 2 green chilies split lengthwise. Cook for 10–15 minutes until the liquid reduces and the dal becomes thick. Garnish with chopped cilantro and serve.

Nothing compares to hot rajma with roti, rice, or paratha.

Ingredients

• Rice flour (500 g)
• Milk (100 ml)
• Date palm jaggery (1 cup)
• Grated coconut (1 cup)
• Salt (1/2 teaspoon)
• Sugar (1/2 teaspoon)

Method

First, combine the rice flour, half a teaspoon of sugar, and half a teaspoon of salt in a large bowl. Add lukewarm milk and knead well. Since we are using dry store-bought rice flour, this step is very important; otherwise the pithas will fall apart. After mixing in the milk, the rice flour mixture should hold together when squeezed in your fist, yet crumble when pressed in the center.

If you have a steamer, use it to make the pithas. If not, tie a cheesecloth tightly over the mouth of a pot to make a steamer. Add water to the steamer and bring it to a boil. Once steam starts rising, the steamer is ready for the pithas.

In a small flat bowl, first add a layer of rice flour. Then add a layer of grated coconut, followed by a layer of chopped jaggery. Finally, top with another layer of rice flour and press lightly. Cover with another piece of cheesecloth, invert it, and place it on the steamer with a lid on top. The pithas will be ready in 4–5 minutes. Tap the side of a pitha; if it bounces back, it is done. Remove and serve hot.

Nothing compares to hot, steaming pitha on a misty winter morning.

Ingredients

• Grated coconut (200 g)
• Jaggery (2 cups)
• Coconut milk (100 ml)
• Milk (100 ml)
• Cardamom (2)
• Bay leaf (2)
• Cinnamon (2 sticks)
• Puffed rice flour (2 tablespoons)

Method

This recipe needs a generous amount of jaggery. Use 1 cup of jaggery for every 100 g of grated coconut.

First, combine the coconut milk and milk in a pot with the cardamom, cinnamon, bay leaf, and jaggery. When the jaggery melts, add the grated coconut. Keep stirring until the milk evaporates and the mixture is no longer sticky. Remove from the heat and let it cool slightly.

Finally, shape the mixture into round naru and roll them in puffed rice flour so they do not stick together. Serve.

Ingredients

• Milk (2 liters)
• Sugar (1 cup)
• Fragrant rice flour (2 tablespoons)
• Rice flour (1.5 cups)
• Salt (to taste)
• Oil (for frying)
• Cardamom (3)
• Cinnamon (2 sticks)
• Bay leaf (1)

Method

First, to make the khirsa, heat 2 liters of milk and reduce it. When the milk has reduced to about 1 liter, add the cardamom, cinnamon, bay leaf, sugar, and 2 tablespoons of fragrant rice flour. Continue cooking over medium heat, stirring constantly, until the milk thickens into khirsa.

In a pot, combine the rice flour with 1 tablespoon of oil and enough water to make a dough. Roll the dough out thin like flatbread and cut it into small round pieces. Place khirsa in the center of each round, fold the two edges together to close it, and seal the edges by pressing with a fork.

Finally, deep-fry until golden and serve hot.

Ingredients

• Red lentils (masoor dal) (1 cup)
• Yellow split peas (khesari dal) (1/2 cup)
• Finely chopped onion (1.5 cups)
• Chopped green chilies (1–2 tablespoons)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Cumin powder (1/2 teaspoon)
• Ginger paste (1 teaspoon)
• Garlic paste (1/2 teaspoon)
• Chopped cilantro (1 tablespoon)
• Oil (for frying)
• Salt (to taste)

Method

Wash the lentils well and soak them for 8 hours. Then grind or blend them to a coarse paste.

In a bowl, take an equal amount of chopped onion and add all the spices, green chilies, cilantro, and salt. Mash with your hands and let sit for 5–10 minutes so the onion softens and releases some moisture. Add the lentil paste and mix thoroughly.

Heat oil in a pan. Over medium heat, drop spoonfuls of the mixture into the oil and fry until golden brown. Peyaju takes time to cook through — do not raise the heat to speed things up. If you do, the outside will brown too quickly while the inside stays raw. Serve hot.

Ingredients

• Fragrant rice (1 cup)
• Milk (1 liter)
• Sugar (450 g)
• Ghee (1 tablespoon)
• Raisins (1/2 cup)
• Cardamom (2–3)
• Cinnamon (2–3 sticks)
• Saffron (5 g)
• Chopped pistachios (for serving)

Method

First, wash the fragrant rice and soak it in water for 30 minutes so it softens and swells. Then coarsely crush the rice and set it aside.

In a bowl, stir the saffron into a little warm milk. Cover and let it sit for 30 minutes.

In a pot, bring 1 cup of water to a boil with the crushed rice, cardamom, and cinnamon and cook until tender. When the water is nearly absorbed, add the milk, sugar, raisins, and saffron-infused milk. Cook over medium heat. Add the ghee. When the milk has thickened to a creamy firni consistency, pour it into a serving dish and let it set. Sprinkle chopped pistachios on top for serving.

Firni is usually served cold. Let the hot firni come to room temperature first, then chill it in the fridge before serving.

Ingredients

• Duck (1 kg)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Star anise (1, optional)
• Salt (to taste)
• Green chilies (4–5)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

Remove all the feathers from the duck skin very carefully. Cut the duck into pieces and wash well.

Heat oil in a pot and add chopped onion. When the onion softens slightly, add all the spices one by one except green chilies and roasted cumin powder. Watch that the spices do not burn; add a little water if needed. When the masala is fried, add the duck and cook well. When the meat is well fried, add 1 cup of water and cover. When the liquid has mostly reduced and the duck is tender, add a few green chilies. Cover and cook for another 3–4 minutes. Sprinkle roasted cumin powder over the top before serving.

Nothing compares to this duck bhuna served hot with paratha.

Ingredients

• White sandwich bread (8 slices)
• Eggs (2)
• Buttermilk or heavy cream (150 ml)
• Sugar (1 tablespoon)
• Vanilla extract (1/4 teaspoon)
• Salt (1 pinch)
• Ground cinnamon (1 teaspoon)
• Butter (for frying)

Method

First, prepare the custard. Add the eggs, cream, sugar, salt, vanilla, and cinnamon to a bowl, then whisk until well combined.

Melt a little butter in a frying pan. Dip both sides of one bread slice in the custard, then cook over medium heat until golden brown. Flip it once the first side is done. Repeat with the remaining bread. Serve the toast hot with a pat of butter and maple syrup.

Ingredients

• Tofu (500 grams)
• Egg (1)
• Corn flour (2 tablespoons)
• Salt (to taste)
• Chili powder (1/2 teaspoon)
• Black pepper powder (1/2 teaspoon)
• Garlic powder (1/2 teaspoon)
• Oil (for deep-frying)

Method

Drain the tofu well. Press out excess water with a kitchen towel if needed—the drier the tofu, the better it fries. Rub salt over the tofu and let it sit for 30 minutes. This helps salt penetrate and draws out more water. Discard any excess liquid, then cut the tofu into bite-size pieces.

Beat 1 egg with salt in one bowl. In another bowl, mix corn flour, black pepper powder, chili powder, and garlic powder. Coat each piece of tofu in the corn flour mixture, dip in the egg, then coat again in the corn flour mixture. Deep-fry in medium-hot oil until golden brown. Serve hot with sweet and sour sauce.

Ingredients

• Chicken (1 kg)
• Polao rice (2 cups)
• Milk (1 cup)
• Oil (1 cup)
• Radhuni chicken polao mix (2 tablespoons)
• Green chilies (6–7)
• Ginger paste (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Garlic paste (1/2 teaspoon)
• Sour yogurt (150 g)
• Salt (to taste)
• Onion (1 cup)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)

Method

Wash the chicken and cut it as you would for roast. In a bowl, mix sour yogurt with a little turmeric powder, chili powder, and Radhuni chicken polao masala. Coat the chicken pieces well and marinate for 1 hour.

Heat oil in a pot and add 1/2 cup chopped onion. When the onion turns golden brown, add ginger paste, garlic paste, and salt to taste. Add the chicken with all the masala and yogurt mixture. Cook well. Then add 1 cup milk and cover. When the milk has mostly reduced and the chicken is fully tender, transfer the chicken pieces to one bowl and the gravy-masala to another.

In a separate pot, heat oil with some chopped onion, cardamom, cinnamon, cloves, and bay leaves. When the onion softens, add the polao rice and fry well. When the rice is toasted, add water. For 2 cups of rice, I use 4 cups of water. Cover the pot. After a while the water will absorb and the rice will be nearly cooked. Transfer half the polao to another bowl. Mix the remaining half well with the prepared chicken gravy and masala. Spread it evenly in the pot, top with the chicken pieces, and cover with the reserved plain polao. Let the whole dish steam on dum for 10–15 minutes.

Serve hot with boiled eggs.

Ingredients

• Ground beef (400 grams)
• Chopped carrots (1/2 cup)
• Chopped celery (1/2 cup)
• Chopped tomatoes (1 cup)
• Kidney beans (1 cup)
• Chopped onions (1 cup)
• Soy sauce (1 teaspoon)
• Worcestershire sauce (1 teaspoon)
• Paprika powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cayenne pepper powder (1 teaspoon)
• Ginger powder (1 teaspoon)
• Garlic powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Black pepper powder (1 teaspoon)
• Oregano (1 teaspoon)
• Salt (to taste)
• Beef stock (2 cups)
• Oil (as needed)

Method

Heat a little oil in a pan and add the ground beef. When the beef is browned and lightly golden, transfer it to a bowl.

In a large pot, heat oil and add chopped onions. When the onions soften slightly, add all the spices and sauces one by one, stirring well. Add chopped tomatoes. When the tomatoes soften, add the carrots and celery. Then add the browned ground beef. Cook, stirring constantly, for 5–7 minutes. Add the kidney beans and beef stock and cover.

Stir once or twice every 5–7 minutes. When most of the liquid has reduced, remove from the heat. This chili is wonderful served hot with creamy mashed potatoes.

Ingredients

• Red lentils (masoor dal) (1/2 cup)
• Moong dal (1/4 cup)
• Toor/arhar dal (1/4 cup)
• Onion (1 large)
• Dried chilies (2–3)
• Turmeric powder (1 teaspoon)
• Green chilies (2)
• Panch phoron (1 teaspoon)
• Whole cumin seeds (1 teaspoon)
• Garlic (2–3 cloves)
• Salt (to taste)
• Oil (as needed)

Method

Mix all three types of dal, wash well, and soak in water for 30 minutes. Drain and cook with 2 cups of water and 1 teaspoon of turmeric powder until completely soft and the lentils have mostly broken down—this can take 30 minutes to 1 hour depending on the lentils. Add 2 green chilies while cooking and more water if needed. The cooked dal mixture should be about 2 cups in volume.

Heat oil in a pot and add chopped onion and garlic. When the onion softens slightly, add whole cumin seeds, dried chilies, and panch phoron. When the onion turns golden brown, pour in the cooked dal. Cook for 2 more minutes, add salt to taste, and serve hot.

Ingredients

• Boneless chicken (500 g)
• Sour yogurt (2 tablespoons)
• Milk cream (1/2 cup)
• Tomato puree (2 tablespoons)
• Turmeric powder (2 teaspoons)
• Chili powder (2 teaspoons)
• Cumin powder (2 teaspoons)
• Coriander powder (1 teaspoon)
• Garam masala powder (2 teaspoons)
• Salt (to taste)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Whole cumin (1 teaspoon)

Method

Cut the chicken into small cubes. Mix with half of the ground spices, ginger-garlic paste, salt, and sour yogurt. Cover and marinate for 30 minutes. Heat oil in a pan and fry the chicken pieces until lightly golden brown. Set aside.

In another pan, heat oil and add whole cumin. When it starts to sizzle, add chopped onion. When the onion softens, add the remaining ground spices and stir. Add a little water so the spices do not burn. Stir in the tomato puree for a beautiful red color. Add 1/2 cup cream, then the fried chicken tikka, and cook for 5–7 minutes. Serve hot with paratha.

Ingredients

• Potatoes (2)
• Carrot (1)
• Green peas (1 tablespoon)
• Green chilies (2–3)
• Panch phoron (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Garlic (2–3 cloves)
• Onion (1)
• All-purpose flour (2 cups)
• Nigella seeds (kalonji) (1 teaspoon)
• Oil (2 tablespoons, plus more for frying)
• Salt (to taste)

Method

In a bowl, mix 2 cups flour with nigella seeds and salt. Add 2 tablespoons oil and rub it in. Add water a little at a time to make a fairly firm dough. Rub the dough with a little oil, cover, and rest for at least 30 minutes.

For the filling, heat oil and add 1 teaspoon panch phoron. After 30 seconds, add chopped onion and 2–3 cloves of minced garlic. Add turmeric powder, red chili powder, and salt. Add the pre-cut potato and carrot cubes. Add a little water, cover, and cook. When the water is nearly absorbed and the vegetables are tender, add green peas and chopped green chilies. Cook a little longer. Mash a few pieces of potato and carrot with a spatula so the filling becomes thick and cohesive. Remove from the heat and let cool.

Divide the dough into 8–10 equal portions. Roll each portion into a slightly elongated shape and cut it in half. Each half makes one singara. Wet one corner of a half-circle with water and form a cone. Fill with some of the mixture, wet the edges, and seal. You can freeze these for up to a month.

Heat oil in a pan over medium heat. Do not fry on high heat — the outside will burn while the inside stays raw. Fry for 15–20 minutes over medium heat until golden brown. Serve hot.

Ingredients

• Potato (1)
• Carrot (1)
• Mushroom (500 grams)
• Cumin seeds (1 teaspoon)
• Diced onion (1/2 cup)
• Minced garlic (1 tablespoon)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Green chilies (2–3)
• Salt (to taste)
• Oil (2 tablespoons)

Method

First, peel and dice the potato, carrot, and mushroom into small cubes, then rinse them. Heat 2 tablespoons of oil in a pan and add whole cumin seeds. Add the diced onion. When the onion softens slightly, add the minced garlic, turmeric powder, and chili powder, followed by salt.

Now add the vegetables and keep stirring. You do not need to add water to mushroom stir-fry, because mushrooms release plenty of moisture on their own. Cover the pan with a lid. Once the released water dries up and all the vegetables are tender, add 2–3 green chilies split down the middle. Cook for another 3–5 minutes.

Done — a delicious and nutritious mushroom stir-fry. It tastes wonderful with hot whole-wheat roti.

Ingredients

• Split peas (2 cups)
• Ghee (1 cup)
• Milk (4 cups)
• Sugar (2 cups)
• Cardamom (4–5)
• Cinnamon (2 sticks)
• Bay leaf (2)
• Salt (1 pinch)
• Chopped nuts (for serving)
• Raisins (for serving)

Method

First, wash the split peas and soak them in water for 6–8 hours. Then in a pot, cook 2 cups of peas with 4 cups of milk along with the cardamom, cinnamon, and bay leaf until tender. When the peas are cooked and the milk is nearly absorbed, mash or blend them into a paste.

In a large pot, heat 1 cup of ghee and fry the pea paste over medium heat. Stir constantly so it does not stick to the bottom. This step can take 20–30 minutes; keep stirring the whole time. When the paste is fried to a nut-brown color, there will be no raw smell left. At this stage, add 2 cups of sugar and mix well. Cook for another 2–3 minutes. The split pea halwa is ready.

While the halwa is still hot, spread it on a tray and cut it into pretty shapes with a knife, cookie cutter, or mold. Serve topped with chopped nuts and raisins.

Ingredients

• Boneless chicken (500 grams)
• Chicken stock (6 cups)
• Sweet corn kernels (150 grams)
• Corn flour (3 tablespoons)
• Soy sauce (1 tablespoon)
• White vinegar (1 tablespoon)
• Black pepper powder (1 teaspoon)
• Ajinomoto/MSG (1/2 teaspoon)
• Salt (to taste)
• Eggs (2)

Method

Cut the chicken into thin strips. Marinate with 1 tablespoon of corn flour, soy sauce, vinegar, salt, MSG, and black pepper powder for 15–20 minutes.

In a large pot, bring the chicken stock to a boil and add the chicken and corn kernels. After a few boils, when the chicken is fully cooked, dissolve 2 tablespoons of corn flour in 1 cup of cold water and stir it in. Never add corn flour directly to hot soup—it will clump. Beat 2 eggs in a cup. Slowly pour the beaten eggs into the soup while stirring constantly. Cook for another 2–3 minutes, then serve hot.

Ingredients

• Kashmiri tea leaves (2 tablespoons)
• Salt (1 teaspoon)
• Baking soda (1/2 teaspoon)
• Cardamom (5–6 pods)
• Cinnamon (2–3 sticks)
• Star anise (1)
• Milk (1/2 liter)
• Sugar (to taste)
• Chopped pistachios (for serving)
• Chopped cashews (for serving)

Method

In a pot, combine 2 cups of water with salt, baking soda, cardamom, cinnamon, star anise, and Kashmiri tea leaves. Bring to a boil. If you do not have Kashmiri tea leaves, you can use any green tea, though you may need a little more baking soda. When the liquid reduces to about 1 cup, add 2 more cups of ice-cold water. This helps develop the tea's flavor. When it reduces again to about 1 cup, strain the liquid into a bottle. This is your Kashmiri tea concentrate. You can refrigerate it and use it for 2–3 weeks.

Heat the milk in a pot. Once it comes to a boil, add the Kashmiri tea concentrate a little at a time. Stop adding concentrate once the milk turns fully pink. Traditionally this tea is served salted, but you can sweeten it with sugar if you prefer. Finish by sprinkling chopped pistachios and cashews on top and serve hot.

Ingredients

• Bread
• Cheese
• Butter
• Black pepper powder

Method

Butter one side of a slice of white sandwich bread. Place it butter-side down in a nonstick pan over medium heat. Add a slice of cheese. Processed cheese is traditional for grilled cheese — I used American processed cheddar. Sprinkle a little freshly ground black pepper on top. Cover with another slice of bread and butter the top slice as well. Cook until both sides are golden brown. Serve hot.

Ingredients

• Broken polao or basmati rice (1 cup)
• Onion (1 large)
• Oil (1 tablespoon)
• Cardamom (2)
• Cinnamon (2 pieces)
• Cloves (2)
• Bay leaf (1)
• Salt (to taste)
• Green chilies (5–6)

Method

Wash the broken rice very well and drain.

Heat oil in a pan and add chopped onion and the whole spices. When the onion softens slightly, add the washed broken rice. Toast the rice over low heat. It will toast quickly. Keep hot water ready in another pot. When the rice is toasted, a wonderful aroma will rise. Add water using the rule of 3 cups water for every 1 cup of broken rice.

When the water has absorbed, reduce the heat to very low and spread 5–6 whole green chilies over the top. Bring the top layer to the bottom and the bottom layer to the top, then leave it on very low heat for 10 minutes. This is called giving it dum. During those 10 minutes, gently turn the rice over 3–4 times, bringing the top layer down and the bottom layer up. Your broken rice or bouya rice is ready.

Serve hot with a few vegetable bhartas and fried eggs.

Ingredients

• Milk powder (2 cups)
• Semolina (3 tablespoons)
• Baking powder (1/4 teaspoon)
• Sugar (2 cups)
• Cardamom (5–6)
• Rose water (1 tablespoon)
• Ghee (1 tablespoon)
• Oil (for frying)
• Chopped pistachios (for serving)

Method

First, soak the semolina in 2 tablespoons of water for 10 minutes. Then add 2 cups of milk powder, 1/4 teaspoon of baking powder, and 1 tablespoon of ghee and knead into a dough. If the mixture feels a little dry, add 1–2 tablespoons of liquid milk as needed. Keep kneading until there are no lumps left. Shape the mixture into small balls.

For the sugar syrup, combine 2 cups of sugar with 2.5 cups of water and 5–6 cardamom pods in a pot over the heat. Stir well. When the sugar has completely dissolved, add the rose water and transfer the syrup to a bowl.

Heat oil in a pot and fry the sweets over medium heat. If you deep-fry them, they will float to the top within a few minutes. Keep frying until they are golden brown.

Once fried, soak the sweets in the sugar syrup for at least 1 hour. Then serve topped with a little chopped pistachio.

Ingredients

• Beef (1 kg)
• Coconut milk (1 liter)
• Onions (2 large)
• Dried chilies (5–6)
• Ginger (2–3 pieces)
• Garlic (7–8 cloves)
• Cardamom (6)
• Cinnamon (4–5 sticks)
• Cloves (4–5)
• Bay leaves (1–2)
• Star anise (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Tamarind pulp (2 tablespoons)
• Oil (1 tablespoon)
• Salt (to taste)
• Lemongrass (3–4 stalks)

Method

Set aside 1–2 dried chilies. Grind the remaining dried chilies, cardamom, cinnamon, cloves, bay leaves, star anise, and all the ground spices together into a fine powder. Blend the onions, ginger, and garlic in a blender, then mix in the ground spices until well combined.

Heat 1 tablespoon of oil in a pot and add the spice paste. When the spices are lightly fried, add 2 tablespoons of tamarind pulp and salt to taste. Stir for 2–3 minutes, then add the beef cut into small pieces. Stir well. At this stage, add 1 liter of coconut milk and stir thoroughly. Reduce the heat to very low.

This dish needs to cook on very low heat for at least 3–4 hours. Stir every 10–15 minutes so it does not stick to the bottom. When the coconut milk has reduced by about half, add the lemongrass and the reserved dried chilies cut in half. The rendang is done when the liquid has evaporated and the curry is almost dry. Remove the lemongrass and serve.

Ingredients

• Grated coconut (200 g)
• Jaggery (1 cup)
• Sugar (1 cup)
• Milk (100 ml)
• Cardamom (2)
• Cinnamon (2 sticks)
• Puffed rice flour (2 tablespoons)

Method

First, combine the milk with the cardamom, cinnamon, jaggery, and sugar in a pot. When the jaggery melts, add the grated coconut. Keep stirring until the milk evaporates and the mixture is no longer sticky. Remove from the heat and let it cool slightly.

Finally, shape the mixture into round naru and roll them in puffed rice flour so they do not stick together. Serve.

Ingredients

• Chhana (2 cups)
• Sugar (3 cups)
• Corn flour (1 teaspoon)
• Condensed milk (200 ml)
• Milk powder (2 tablespoons)
• Milk (1 liter)
• Chopped pistachios and cashews (for serving)

Method

First, make chhana from 2 liters of milk. That should yield about 2 cups of chhana. You can find the chhana recipe here.

Mix 1 teaspoon of corn flour into the chhana and knead it well for 10–15 minutes. Make sure the chhana is very smooth. Then shape small sweets by rolling them between your palms.

In a large pot, combine 8 cups of water with 2 cups of sugar and bring it to a boil to make a syrup. Make sure the syrup is not too thick. Cook the sweets in it over high heat for 15–20 minutes. To test whether they are done, drop one sweet into a bowl of cold water. If it sinks, cooking is complete. If it floats, cook a little longer. Remove from the heat.

To make the malai, stir 2 tablespoons of milk powder and 200 ml of condensed milk into 1 liter of milk. When the milk comes to a boil, add 1 cup of sugar. If you like your sweets sweeter, you can add more. Lower the heat and keep stirring until the malai thickens.

Strain the sweets out of the sugar syrup and place them in a dish. Pour the malai over them. Sprinkle chopped pistachios and cashews on top. Let it cool. Once cold, refrigerate the sweets with the malai for 6–8 hours before serving.

Ingredients

• All-purpose flour (1.5 cups)
• Butter (1 tablespoon)
• Eggs (2)
• Milk (1 cup)
• Sugar (2 tablespoons)
• Baking powder (1/2 teaspoon)
• Vanilla essence (1/2 teaspoon)
• Icing sugar (1 tablespoon)

Method

Melt the butter. In a bowl, combine the melted butter with all ingredients except the icing sugar to make a fairly thin batter. Heat a pan very well and pour in the entire batter. Cook over medium heat. When bubbles form on the surface and no raw batter is visible on top, flip it over. After 2–3 minutes, tear the whole pancake into small pieces with a spatula.

Transfer to a plate and sprinkle with icing sugar while still hot. Serve with strawberry or raspberry jam.

Ingredients

• Milk (1 liter)
• Vinegar (4 tablespoons)

Method

First, heat the milk in a large pot. In a separate bowl, mix 4 tablespoons of vinegar with an equal amount of water and set it aside. When the milk comes to a boil, turn off the heat. Slowly add the vinegar-and-water mixture to the milk while stirring. Once everything is combined, wait 5 minutes. During this time the milk will curdle and the chhana will separate.

Now strain the mixture through a thin cotton cloth or cheesecloth and set the chhana aside. Rinse it lightly with a little water so there is no vinegar smell. Tie the chhana in the cloth and hang it for 1–2 hours so the excess water drains away. Your chhana is ready. You can now use it to make all kinds of sweets.

Ingredients

• Chhana (2 cups)
• Sugar (2 cups)
• Condensed milk (200 ml)
• Milk powder (2 tablespoons)

Method

First, make chhana from 2 liters of milk. That should yield about 2 cups of chhana. You can find the chhana recipe here.

Divide the chhana in half and set one portion aside. Knead the remaining chhana very well for 10–15 minutes to improve the texture. Then mix in 2 cups of sugar thoroughly. Put the chhana-and-sugar mixture in a pot over the heat. Add 200 ml of condensed milk. Keep stirring until the mixture dries out completely.

Now combine this cooked mixture with the chhana you set aside earlier and knead for another 10–15 minutes. Finally, shape it into round balls. Spread 2 tablespoons of milk powder on a plate and roll the balls in it. Serve.

Ingredients

• All-purpose flour (2 cups)
• Sugar (1 cup)
• Eggs (4)
• Butter (100 g)
• Baking powder (18 g)
• Baking soda (4 g)
• Salt (1 pinch)
• Condensed milk or cream (200 ml)
• Vanilla extract (10 ml)

Method

First, combine the flour, baking powder, baking soda, and salt and mix well.

Separate the egg yolks from the whites. Beat the whites until foamy but not fully stiff, then set them aside.

In a large bowl, beat the yolks well. Add the sugar, butter, vanilla extract, and condensed milk or cream and stir until the sugar dissolves. Sift the dry ingredients into the wet mixture a little at a time through a fine sieve, stirring until evenly combined. Once well mixed, gently fold in the reserved egg-white foam. You can use an electric mixer for the earlier steps, but fold in the foam with a spatula at this stage.

Grease the baking pan thoroughly with butter. Cut a piece of parchment paper to fit the bottom, butter it, and place it in the pan. Bake in an oven preheated to 175°C for 35–45 minutes. Insert a toothpick into the cake to test it; the cake is done when the toothpick comes out clean. Remove it from the oven, cool for 10 minutes, then slice and serve.

Ingredients

• All-purpose flour (2 cups)
• Cocoa powder (3/4 cup)
• Sugar (1 cup)
• Eggs (3)
• Butter (100 g)
• Baking powder (18 g)
• Baking soda (4 g)
• Salt (1 pinch)
• Condensed milk or cream (200 ml)
• Vanilla extract (3 ml)

Method

Combine the flour, cocoa powder, baking powder, baking soda, and salt.

In a large bowl, beat the eggs thoroughly. Add the sugar, butter, vanilla, and condensed milk or cream, then stir until the sugar dissolves. Sift the dry ingredients into the wet mixture a little at a time, stirring until evenly combined. Cover the high-hydration batter and let it rest for 15 minutes for a better result.

Grease the baking pan thoroughly with butter. Cut a piece of parchment paper to fit the bottom, butter it, and place it in the pan. Bake in an oven preheated to 175°C for 35–45 minutes. Insert a toothpick into the cake to test it; the cake is done when the toothpick comes out clean. Remove it from the oven, cool for 10 minutes, then slice and serve.

Ingredients

• Boneless chicken (100 g)
• Ginger paste (1/2 teaspoon)
• Salt (to taste)
• Oil (1 tablespoon)
• Onion (1)
• Black pepper powder (1/2 teaspoon)
• Milk (1/2 cup)
• All-purpose flour (1 tablespoon)
• Puff pastry dough (1 roll)
• Egg (1)

Method

Boil the chicken with ginger paste until tender. Shred the cooked chicken into small pieces and set aside. Heat oil in a pan and add chopped onion. When the onion softens, add salt, black pepper powder, and flour. Stir well, then add the milk. Cook until the mixture thickens into a smooth filling, then remove from the heat.

Use store-bought puff pastry dough, or make your own. In German it is called Blätterteig. Cut the roll into four equal pieces. Place filling in the center of each piece, fold in half, and seal the edges. Once all the patties are folded, beat an egg and lightly brush it over the tops.

Bake in a preheated oven at 175°C (350°F) for 15–18 minutes. Serve hot.

Ingredients

• Butternut squash (250 grams)
• Shrimp (250 grams)
• Green chilies (2–3)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Cumin powder (1/2 teaspoon)
• Onion (1)
• Salt (to taste)
• Cilantro (to taste)

Method

First, wash the butternut squash and cut it into small pieces.

Heat oil in a pan and add diced onion. When the onion softens slightly, add turmeric powder, chili powder, cumin powder, and salt, and sauté until fragrant. Add the shrimp and cook until well combined. Add the butternut squash. When the squash is tender, scatter green chilies and cilantro over the top, cook for a few more minutes, and take off the heat.

Ingredients

• Kachki fish (250 g)
• Gram flour (besan) (1 cup)
• Finely chopped onion (2 cups)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Lemon juice (1 tablespoon)
• Egg (1)
• Green chilies (2–3)
• Cilantro (to taste)
• Salt (to taste)
• Oil (for frying)

Method

Wash the kachki fish thoroughly and drain well. Small fish often carry a lot of grit, so rinse them several times. Mix all the remaining ingredients together in a bowl.

Heat oil in a pan. When the oil is hot, drop spoonfuls of the mixture into the oil and fry until golden brown. Serve hot.

Ingredients

• Canned tuna (1 can — 190 g)
• Hard-boiled egg (1)
• Mayonnaise (2 tablespoons)
• Salt (to taste)
• Black pepper powder (1 teaspoon)
• Iceberg lettuce (1 head)
• White sandwich bread

Method

Drain the tuna from the can and squeeze out the water. Pan-fry it in a skillet for 2–3 minutes. Grate a hard-boiled egg into the tuna and mix well. Add mayonnaise, salt, and black pepper and combine thoroughly.

Separately, shred and wash the iceberg lettuce.

Trim the crusts from square slices of white bread with a knife. Spread the filling on one slice, add some shredded lettuce, top with another slice, and cut into sandwich triangles. Serve.

Ingredients

• Ghee (2 tablespoons)
• Coconut paste (2 cups)
• Sugar (1 cup)
• Cardamom (3)
• Cinnamon (2 sticks)
• Bay leaf (1)
• Milk powder (1/2 cup)
• Chopped nuts (1 tablespoon)

Method

First, heat ghee in a pot and add the cardamom, cinnamon, and bay leaf. When the ghee is hot, add the coconut paste and fry it well. After 2–3 minutes, add the sugar. The sugar will melt quickly and the mixture will release water. Keep stirring constantly until the water evaporates. When the mixture has dried out, remove the whole spices, then add the milk powder and chopped nuts. Remove from the heat and, once slightly cool, cut into barfi squares. You can also set the mixture in a mold if you prefer.

Ingredients

• Beef (250 grams)
• Carrot (1)
• Onions (4 large)
• Green chilies (5–6)
• Corn flour (1 tablespoon)
• Curry powder (1 teaspoon)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Salt (to taste)
• Oil (2 tablespoons)
• Tomato sauce (2 tablespoons)
• Soy sauce (2 teaspoons)

Method

Cut the beef into thin slices. Heat oil in a pot and add turmeric powder, chili powder, curry powder, and salt. Add the beef and a little water if needed. Cook until the beef is tender.

When the beef is done, add thinly sliced carrot and green chilies. Peel 4 large onions and cut each into 4 wedges. Add them to the pot and cook for a few minutes. Then add tomato sauce, soy sauce, salt to taste, and 1 tablespoon of corn flour dissolved in a little water. Stir and cook until the gravy reduces and becomes thick. Serve hot.

Ingredients

• Eggs (3)
• Olive oil (2 tablespoons)
• Onion (1)
• Chopped tomatoes (3)
• Green chilies (2)
• Salt (to taste)
• Black pepper powder (1/2 teaspoon)
• Oregano (1/2 teaspoon)
• Chopped scallions (1/4 teaspoon)

Method

Heat olive oil in a pan and add chopped onion. When the onion softens slightly, add chopped tomatoes and green chilies. Cook until everything is soft and tender. After a few minutes, cook down the tomatoes until the mixture thickens.

In a separate bowl, beat 3 eggs with a pinch of salt. Pour the eggs into the tomato mixture and stir continuously. The eggs will cook within 2–3 minutes. Sprinkle with black pepper powder, oregano, and chopped scallions, and serve hot.

Ingredients

• Beef mince (1 kg)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Star anise (1, optional)
• Salt (to taste)
• Green chilies (4–5)
• Chopped onion (1 cup)
• Chopped cilantro (1 teaspoon)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

Mix the beef mince with ginger paste, garlic paste, coriander powder, cumin powder, garam masala powder, chili powder, and half of the salt. Add chopped cilantro and chopped green chilies and mix very well. Shape the mince into small balls. Heat enough oil in a pot and deep-fry the meatballs until browned. Set them aside.

In another pot, heat oil and add chopped onion. When the onion softens slightly, add cardamom, cinnamon, cloves, bay leaves, star anise, turmeric, and the remaining ginger paste, garlic paste, coriander powder, cumin powder, garam masala powder, chili powder, and salt. Watch that the spices do not burn; add a little water if needed. When the masala is fried, add the fried koftas and cook for another 5–7 minutes. Sprinkle roasted cumin powder over the top before serving.

Ingredients

• Beef mince (1 kg)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (2 teaspoons)
• Salt (to taste)
• Green chilies (4–5)
• Chopped onion (1/2 cup)
• Chopped cilantro (1 teaspoon)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (for frying)

Method

Mix the beef mince with all the spices until very well combined. Press the mince around skewers into long kabab shapes. Deep-fry the skewered kababs in hot oil and serve immediately.

Ingredients

• Zucchini (3 medium)
• Eggs (2)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Scallion (1)

Method

First, peel, wash, and dice the zucchini into small cubes. Heat oil in a pan and add diced onion. When the onion softens slightly, add turmeric powder, chili powder, and salt. Add the zucchini pieces and stir-fry well. The zucchini will release water and should cook in its own juices. If the liquid dries up but the zucchini is still not tender, you can add half a cup of water. Once the liquid evaporates, break in 2 eggs and mix thoroughly. Just before taking off the heat, add chopped scallion. Serve hot.

Ingredients

• Beef (1 kg)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1/2 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Panch phoron (1 teaspoon)
• Cardamom (2)
• Cinnamon (2 pieces)
• Cloves (2)
• Bay leaf (1)
• Dried chilies (3)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Mustard oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)
• Mango pickle (1 tablespoon)
• Chopped ginger (1 teaspoon)

Method

First, wash the beef and cut it into medium-sized pieces.

Heat mustard oil in a pot. Add the chopped onion and cook until slightly softened. Then add turmeric powder, chili powder, panch phoron, cumin powder, coriander powder, cardamom, cinnamon, ginger-garlic paste, cloves, bay leaf, and dried chilies. Stir well and add a little water to fry the spices.

Once the spices are fried, add the beef and stir well. Keep the heat at medium. Add 1 cup of hot water, stir, and cover. Stir every 10 minutes until the beef is fully cooked. Season with salt to taste. When the beef is tender and the water has mostly evaporated, add garam masala powder, roasted cumin powder, and chopped ginger. Cook for another 2–3 minutes. At this stage you can add 1 tablespoon of mango pickle, though it is optional. The pickle does make the flavor even better.

Your achari beef bhuna is ready. It is wonderful with rice, khichuri, or paratha.

Ingredients

• Dried yellow peas (1 cup)
• Baking soda (1/2 teaspoon)
• Chopped onion (1)
• Dried red chili flakes (1 teaspoon)
• Chotpoti spice mix (1 teaspoon)
• Salt (to taste)
• Tamarind (250 g)
• Chopped cucumber (for serving)
• Chopped cilantro (for serving)
• Chopped scallions (for serving)
• Black salt (1 teaspoon)
• Fuchka shells

Method

First, prepare the fuchka shells. I used store-bought shells for this recipe — fry them in deep oil at home and they are ready. You can make your own if you prefer.

Next, make ghugni. I already have a ghugni recipe on this site — you can find it here.

To make the tamarind water, soak the tamarind in 1 cup water for 15 minutes. Squeeze out the pulp and discard the seeds. Add water to reach your preferred thickness. Mix in black salt, table salt, dried red chili flakes, and chotpoti spice mix.

Make a small hole in each fuchka shell and fill it with ghugni. Top with a little chopped cucumber, onion, cilantro, and chotpoti spice mix. Serve with a bowl of tamarind water on the side.

Ingredients

• Dried yellow peas (2 cups)
• Baking soda (1/2 teaspoon)
• Tamarind (250 g)
• Eggs (4)
• Cucumber (1)
• Radhuni chotpoti spice mix (1 packet)
• Dried red chilies (10–12)
• Green chilies (3–4)
• Chopped cilantro (2 tablespoons)
• Potatoes (2)
• Onions (2)
• Black salt (2 teaspoons)
• Salt (to taste)
• Fuchka (20–25)

Method

First, prepare the fuchka. I used store-bought fuchka shells for this recipe — fry them in deep oil at home and they are ready. You can make your own shells if you prefer.

Hard-boil 4 eggs and chop them. Toast the dried red chilies in a pan and grind them into a powder.

To make the tamarind water, soak the tamarind in 1 cup water for 15 minutes. Squeeze out the pulp and discard the seeds. Add water to reach your preferred thickness. Mix in 1 teaspoon black salt, 1 teaspoon table salt, 1 teaspoon dried chili powder, and 1 tablespoon chotpoti spice mix. Add a little chopped cilantro if you like.

For the chotpoti base, rinse the peas and soak them overnight with 1/2 teaspoon baking soda. Drain, rinse again, and boil in plenty of water. As they cook, loose skins will float to the top — skim them off with a spoon. When the peas are tender and the liquid has reduced to your preferred consistency, mash in 2 boiled potatoes. You can also add diced boiled potato instead.

In a bowl, combine the cooked peas with 1 teaspoon black salt, 2 teaspoons dried chili powder, 2 tablespoons chotpoti spice mix, 2 chopped hard-boiled eggs, 2 tablespoons tamarind water, salt to taste, 1 tablespoon chopped cilantro, and 1 chopped onion. Your chotpoti is ready.

To serve, spoon the mixture into a bowl. Top with a little chopped onion, cilantro, hard-boiled egg, green chili, and a pinch of chotpoti spice mix. Crush 3–4 fuchka shells over the top and serve.

Ingredients

• Red radish (500 g)
• Tomato (4)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Prawns (20–25)
• Salt (to taste)

Method

First, wash the radish and slice it thinly. Wash the tomatoes, cut them into small pieces, and set aside. Dust the prawns with a pinch of turmeric and shallow-fry them lightly in oil. Heat oil in a pot and add chopped onion. Then add turmeric powder, chili powder, and salt. Add the radish and tomato, pour in enough water, and cover. The radish will soften quickly. Add the fried prawns and green chilies, stir for 2–3 minutes, and serve.

Ingredients

• Cauliflower (1 head)
• Carrot (3)
• Potato (1)
• Green beans (1/2 cup)
• Tomato (2)
• Onion (1 large)
• Green chilies (2–3)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Oil (2 tablespoons)

Method

First, wash all the vegetables except the tomatoes and cut them into small pieces. Wash the tomatoes, dice them into small cubes, and set aside in a separate bowl.

Heat 2 tablespoons of oil in a pan and add diced onion. When the onion turns lightly golden, add turmeric and chili powder and stir. Add all the vegetables, stir well, pour in about 1 cup of water, and cover. The vegetables will cook through and the liquid will evaporate within a few minutes. Season with salt to taste. Add the diced tomatoes and a few green chilies split down the middle, and cook for another 3–4 minutes. Remove from the heat and serve hot.

Ingredients

• Cauliflower (1 head)
• Gram flour (besan) (1 cup)
• Turmeric powder (1 teaspoon)
• Red chili powder (1/2 teaspoon)
• Oil (for frying)
• Salt (to taste)

Method

Cut the cauliflower into large florets and wash them. Boil them in salted water until about 80% tender, then drain and set aside.

For the batter, add 1 teaspoon turmeric powder, 1/2 teaspoon red chili powder, and 1 teaspoon salt to the gram flour. Add enough water to make a mixture the consistency of pancake batter. Make sure there are no lumps. Dip the cauliflower florets in the batter and deep-fry over medium heat until golden brown. Serve hot.

Ingredients

• Ridge gourd (2 medium)
• Eggs (2)
• Green chilies (2–3)
• Onion (1)
• Salt (to taste)
• Cilantro (for serving)

Method

First, peel, wash, and dice the ridge gourd. If the seeds have hardened, discard them. Heat oil in a pan and add diced onion. When the onion softens slightly, add the diced ridge gourd and 2–3 green chilies split down the middle, and keep stirring. You do not need to add water — the gourd releases plenty of moisture and will cook in its own juices. Season with salt to taste.

Once the liquid dries up, break in 2 eggs. Stir-fry for another 2–3 minutes. Add chopped cilantro just before taking off the heat. Serve hot.

Ingredients

• Bottle gourd (1 medium)
• Eggs (2)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Scallion (1)

Method

First, peel, wash, and dice the bottle gourd into small cubes. Heat oil in a pan and add diced onion. When the onion softens slightly, add turmeric powder, chili powder, and salt. Add the bottle gourd pieces and stir-fry well. The gourd will release water, and it will cook in its own juices. Once the liquid dries up, break in 2 eggs and mix thoroughly. Just before taking off the heat, add chopped scallion. Serve hot.

Ingredients

• Green mangoes (300 g)
• Sugar (2 cups)
• Lemon juice (2 teaspoons)
• Green food coloring (1 pinch)

Method

Peel the green mangoes, remove the pits, cut into small pieces, and wash them. Boil in 500 ml water until very soft. Strain, reserving the cooking liquid separately. You can use the boiled mango pulp to make chutney if you like.

Measure the mango cooking liquid and return it to the pot. For every cup of liquid, add 1 cup sugar — I had 2 cups of liquid, so I used 2 cups sugar. Stir continuously until the sugar dissolves completely. Add 2 teaspoons lemon juice, which acts as a preservative. Add a pinch of green food coloring if you like — it is optional. Continue cooking until the mixture thickens to a syrupy consistency, then remove from the heat.

Pour the hot jelly into a glass container. Once cool, refrigerate. It keeps well in the fridge for about 6 months.

Ingredients

• Potato (250 grams)
• Hyacinth beans (250 grams)
• Onion (1)
• Cilantro (for serving)
• Green chilies (2–3)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Oil (1 tablespoon)

Method

First, peel and dice the potatoes. Dice the hyacinth beans as well. Mix the potato and bean pieces together, rinse well, and drain.

Heat oil in a pan and add diced onion. When the onion turns lightly golden, add turmeric powder, chili powder, and salt, and stir once. Add the potatoes and beans and keep stirring. Add a little water if needed and cover. The beans and potatoes will soften within a few minutes. Split the green chilies and add them. Stir a couple of times and sprinkle cilantro just before serving.

This hyacinth bean and potato stir-fry is wonderful with hot roti or steaming rice.

Ingredients

• Macaroni pasta (250 grams)
• Canned tomatoes (1 can/400 grams)
• Salt (to taste)
• Dried oregano (1 teaspoon)
• Green chilies (3–4)
• Onion (1)
• Garlic (2–3 cloves)
• Olive oil (1 tablespoon)
• Chopped cilantro (1 tablespoon)
• Parmesan cheese (for serving)

Method

Bring a large pot of water to a boil with 1 teaspoon of salt. Add the pasta and cook according to the time on the package—usually 10–12 minutes. Drain the pasta.

Heat olive oil in a pot and add chopped onion and garlic. When the onion softens, add the entire can of tomatoes. Cook until the sauce reduces and thickens, then add salt, dried oregano, and chopped green chilies. Cook for 2–3 minutes, add the cooked pasta and chopped cilantro, and mix well. Garnish with grated Parmesan cheese and serve hot.

Ingredients

• All-purpose flour (1 cup)
• Water (2 cups)
• Salt (to taste)
• Oil (for frying)

Method

In a bowl, mix the flour with salt and water until smooth. Use twice as much water as flour.

Bring a large pot of water to a boil. Place a stand inside the pot. Lightly oil a small plate, add a little of the flour mixture, and set the plate on the stand. Cover the pot. After a few minutes the mixture on the plate will set. Transfer it to a large tray lightly rubbed with oil. Repeat until all the mixture is used to make thin papad sheets. Dry them thoroughly — you can also dry them in the sun.

Finally, deep-fry each papad. They cook very quickly, usually in 15–20 seconds. Serve hot.

Ingredients

• Beef mince (1/2 kg)
• Potatoes (2)
• Green peas (1 cup)
• Tomato (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Salt (to taste)
• Green chilies (4–5)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

Heat oil in a pot and add chopped onion. When the onion softens slightly, add all the spices except roasted cumin powder. When the masala is fried, add chopped tomato. When the tomato softens, add the beef mince and cubed potato. Mince cooks fairly quickly.

When the mince and potato are cooked through, add the green peas. Cook for 4–5 minutes, sprinkle roasted cumin powder over the top, and serve hot with paratha.

Ingredients

• Eggplant (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Oil (for frying)

Method

First, wash the eggplant and cut it into thick rounds. Coat lightly with turmeric powder, chili powder, and salt, then deep-fry in hot oil until done. Serve hot.

Ingredients

• Spiny gourd (2–3)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Oil (for frying)

Method

First, wash the spiny gourd, peel it, and cut into long strips. Coat lightly with turmeric powder, chili powder, and salt, then deep-fry in hot oil until done. Serve hot.

Ingredients

• Whole chicken (1, about 1 kg)
• Onion paste (1 teaspoon)
• Ginger-garlic paste (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Cumin powder (1 teaspoon)
• Garam masala powder (1 teaspoon)
• Salt (to taste)

Method

Wash the chicken well, rub it with all the spices, and marinate for at least 4 hours. Marinating overnight in the refrigerator is even better.

Preheat the oven to 175°C (350°F) and bake the chicken for 40 minutes. Add a little water to the tray beneath the chicken so it does not dry out too much while grilling. Flip the chicken after 20 minutes.

After 40 minutes, remove the chicken from the oven and serve hot.

Ingredients

• Beef (1 kg)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Star anise (1, optional)
• Salt (to taste)
• Green chilies (4–5)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

Cut the beef into small pieces. Marinate with all the spices except onion, oil, and roasted cumin powder for 1 hour.

Heat oil in a pot and add chopped onion. When the onion softens slightly, add the marinated beef mixture. Cook over medium heat. You do not need to add extra water at first; the beef will release its own juices and cook in them. If the liquid dries up before the beef is tender, add a little water.

When the beef is cooked and the liquid has evaporated, sprinkle roasted cumin powder over the top and serve.

Ingredients

• Laccha semai (200 g)
• Milk powder (1 cup)
• Ghee (2 tablespoons)
• Sugar (1 cup)
• Cardamom (2)
• Cinnamon (2 sticks)
• Bay leaf (1)
• Raisins (for serving)
• Cashews (for serving)

Method

First, wash the raisins well and soak them in water for 5 minutes. Heat ghee in a pot and fry the raisins and nuts, then set them aside.

In the same ghee, add the cardamom, cinnamon, and bay leaf and fry the laccha semai over low heat until golden. Midway through frying, add the sugar and keep stirring constantly. Then add 1 cup of milk powder and mix well. About 1–2 minutes before removing from the heat, add the fried nuts and raisins and stir. Serve.

Ingredients

• Green mangoes (3 / 250 g)
• Green chilies (3–4)
• Salt (to taste)
• Kasundi (2 tablespoons)
• Sugar (1 tablespoon)

Method

Peel the green mangoes, wash them well, and cut them into thin slices. Mash them together with chopped green chilies, salt, sugar, and kasundi. Serve immediately.

Ingredients

• Ridge gourd (500 g)
• Green chilies (3–4)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Prawns (20–25)
• Salt (to taste)

Method

First, wash the ridge gourd, peel it, and cut it into small pieces. Dust the prawns with a pinch of turmeric and shallow-fry them lightly in oil.

Heat oil in a pot and add chopped onion. Then add turmeric powder, chili powder, and salt. Add the ridge gourd, pour in enough water, and cover. The gourd will soften quickly. Add the fried prawns and green chilies, stir for 2–3 minutes, and serve.

Ingredients

• Green mangoes (3 / 250 g)
• Green chilies (3–4)
• Salt (to taste)
• Sugar (1 tablespoon)

Method

Wash the green mangoes, peel them, and finely chop or grate them on the coarse side of a box grater. Mash them together with chopped green chilies, salt, and sugar. Serve immediately.

Ingredients

• Lentils (1/2 cup)
• Turmeric powder (1 teaspoon)
• Star fruit (1)
• Onion (1)
• Garlic (1–2 cloves)
• Salt (to taste)
• Green chilies (1–2)
• Cilantro (to taste)
• Oil (2 tablespoons)
• Panch phoron (1/2 teaspoon)

Method

In a pot, boil the washed lentils in enough water. Add 1 teaspoon of turmeric. When the lentils are cooked, season with salt and add the star fruit, cut in half, seeded, and washed, along with the green chilies. Take the pot off the heat once the star fruit softens.

Heat 2 tablespoons of oil in a pan and fry the chopped onion, garlic, and panch phoron until golden. Pour the oil and fried aromatics into the cooked dal. Simmer for another 1–2 minutes. Add chopped cilantro just before serving.

Ingredients

• Grated coconut (2 cups)
• Sugar (1 cup)
• Rice flour (1.5 cups)
• Salt (to taste)
• Oil (for frying)
• Cardamom (3)
• Cinnamon (2 sticks)
• Bay leaf (1)

Method

First, cook the grated coconut with the sugar, cardamom, cinnamon, and bay leaf until the coconut is nicely fried. Remove from the heat and let it cool.

In a pot, combine the rice flour with 1 tablespoon of oil and enough water to make a dough. Roll the dough out thin like flatbread and cut it into small round pieces. Place coconut filling in the center of each round, fold the two edges together to close it, and seal the edges by pressing with a fork.

Finally, deep-fry until golden and serve hot.

Ingredients

• Potatoes (3)
• All-purpose flour (1 cup)
• Egg whites (2)
• Semolina (1 tablespoon)
• Salt (to taste)
• Ginger paste (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Black pepper powder (1 teaspoon)
• Panch phoron powder (1 teaspoon)
• Roasted cumin powder (1 teaspoon)
• Oil (1 tablespoon, plus more for deep-frying)

Method

In a bowl, mix flour, semolina, and salt to taste. Add 1 tablespoon of oil and enough water to make a dough similar to roti dough. Rub with a little oil, cover, and rest for 1 hour.

Boil the potatoes, peel them, and mash. Mix in panch phoron powder, cumin powder, black pepper powder, chili powder, turmeric powder, and ginger paste until well combined.

Divide the dough into four portions and roll each out like a paratha. Spread the potato mixture evenly on top. Roll up tightly from one edge into a long log, then slice into pinwheels.

Dip the pinwheels in egg white and deep-fry until golden brown. Serve hot.

Ingredients

• Beef (1 kg)
• Colocasia stems (350 g)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Star anise (1, optional)
• Salt (to taste)
• Green chilies (4–5)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

Cut 1 kg of beef into medium pieces and wash well. Peel the colocasia stems, cut them into small pieces, and set aside in a bowl.

Heat oil in a pot and add chopped onion. When the onion softens slightly, add all the spices one by one except green chilies and roasted cumin powder. Watch that the spices do not burn; add a little water if needed. When the masala is fried, add the beef and cook well. Beef usually takes a little longer, so keep frying it properly.

When the beef is nearly tender, add water to your preferred curry consistency. Once the curry comes to a boil, add the colocasia stems and cook until both the beef and stems are fully done. Finish with green chilies and roasted cumin powder sprinkled over the top.

Ingredients

• Prawns (500 g)
• Chopped onion (2 cups)
• Turmeric powder (2 teaspoons)
• Chili powder (2 teaspoons)
• Coriander powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Green chilies (5–6)
• Salt (to taste)

Method

First, clean and wash the prawns well, rub lightly with turmeric, shallow-fry, and set aside.

Heat oil in a pot and add chopped onion. When the onion softens, add all the spices except the green chilies and fry well, adding a little water if needed. Add the fried prawns and cook for 5–7 minutes. Just before serving, add green chilies sliced lengthwise.

Ingredients

• Tengra fish (250 g)
• Bitter gourd (150 g)
• Potato (2)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)

Method

First, wash the tengra fish, rub lightly with salt and turmeric, shallow-fry, and set aside.

Heat oil in a pot and add chopped onion. When the onion softens, add turmeric powder, chili powder, and salt to taste. Add the cut potato and bitter gourd, stir briefly, and pour in enough water. When the potato and bitter gourd are tender, add the fried tengra fish. Cook 5–7 minutes more and serve.

Ingredients

• Red amaranth (500 grams)
• Onion (1)
• Garlic (3–4 cloves)
• Dried chilies (3–4)
• Salt (to taste)

Method

First, wash the red amaranth well and chop it finely. Boil until tender and drain thoroughly.

Heat oil in a pan and add diced onion, minced garlic, and dried chilies broken into pieces. When the onion softens, add the greens and salt to taste. Stir-fry well for 1–2 minutes, then take off the heat and serve.

Ingredients

• Boneless chicken (200 grams)
• Chili powder (1 teaspoon)
• Black pepper powder (1/2 teaspoon)
• Ginger-garlic paste (1 teaspoon)
• Tomato sauce (1 teaspoon)
• Soy sauce (1 teaspoon)
• All-purpose flour (1 cup)
• Salt (to taste)
• Oil (for deep-frying)

Method

First, wash the chicken and cut it into small pieces. Marinate with chili powder, salt, black pepper powder, ginger-garlic paste, tomato sauce, and soy sauce for 30 minutes.

Meanwhile, make a dough with flour, salt, and enough water. Roll it out and cut into long strips about 1.5 inches wide. Wrap each strip around a piece of chicken and secure with a toothpick. Deep-fry in hot oil until the chicken is fully cooked through. Serve hot.

Ingredients

• Potatoes (4)
• All-purpose flour (1/2 cup)
• Rice flour (1/4 cup)
• Corn flour (1/4 cup)
• Salt (to taste)
• Dried chilies (2)
• Chopped cilantro (1 tablespoon)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Garlic powder (1 teaspoon)
• Oil (for deep-frying)

Method

First, wash the potatoes well and cut them into large wedges with the skin on. Make sure each wedge has three corners. Bring a large pot of water to a boil with 1 tablespoon of salt. Add the potatoes and cook until about 70–80% done. Drain and let cool.

In a bowl, combine rice flour, corn flour, and all-purpose flour with salt to taste and mix well. Add dried chili flakes, turmeric powder, chili powder, garlic powder, and chopped cilantro and mix again. Add water to make a batter—it should be fairly thin. When you dip a potato wedge, it should get only a light coating.

Dip the par-cooked wedges in the batter and deep-fry until golden brown. Serve hot.

Ingredients

• Chepa dried fish (3–4)
• Onion (3–4)
• Dried chilies (7–8)
• Salt (to taste)

Method

First, rinse the dried fish well, rub with salt, and cook in a pan with a very small amount of water until the liquid dries up — by then the fish should be tender. Take it off the heat and mash with dried chilies in a mortar and pestle. Peel 3–4 onions and mash them thoroughly. Mix the mashed onion with the fish mash and serve.

Ingredients

• Paper lemons (2)
• Water (500 ml)
• Sugar (to taste)
• Crushed ice (for serving)

Method

Squeeze the juice from 2 paper lemons into a bowl. Dissolve sugar to taste in 500 ml of water. Add the lemon juice and stir well. Serve ice cold over crushed ice.

Ingredients

• Green chilies (10–12)
• Lemon juice (1/2 cup)
• Soy sauce (1/2 cup)
• Gram flour (besan) (1 cup)
• Turmeric powder (1 teaspoon)
• Oil (for frying)
• Salt (to taste)

Method

Wash the green chilies and pierce them several times with a toothpick. Be careful not to split them open — keeping them whole gives a better-looking chop. Soak them in a mixture of soy sauce and lemon juice for 1 hour.

For the batter, add 1 teaspoon turmeric powder and 1 teaspoon salt to the gram flour. Add enough water to make a mixture the consistency of pancake batter. Make sure there are no lumps. Deep-fry the soaked chilies in medium-hot oil after dipping them in the batter. Serve hot.

Ingredients

• Tomatoes (2)
• Gram flour (besan) (1 cup)
• Turmeric powder (1 teaspoon)
• Oil (for frying)
• Salt (to taste)

Method

Wash the tomatoes and slice them into thin rounds.

For the batter, add 1 teaspoon turmeric powder and 1 teaspoon salt to the gram flour. Add enough water to make a mixture the consistency of pancake batter. Make sure there are no lumps. Deep-fry the tomato slices in medium-hot oil after dipping them in the batter. Serve hot.

Ingredients

• Bitter melon (250 grams)
• Onion (1)
• Salt (to taste)
• Oil (1 tablespoon)
• Green chilies (2–3)

Method

First, wash the bitter melon and cut it into thin rounds. Heat oil in a pan and add diced onion. When the onion softens slightly, add the bitter melon. Season with salt to taste. When the stir-fry is nearly done, add 2–3 green chilies split down the middle. Serve hot.

Ingredients

• Semolina (1 cup)
• Sugar (1/2 cup)
• Chopped nuts (1 tablespoon)
• Milk (1/2 liter)
• Raisins (for serving)
• Cardamom (2)
• Cinnamon (2 sticks)
• Bay leaf (1)

Method

First, toast the semolina lightly in a pan over medium heat with the cardamom, cinnamon, and bay leaf. Transfer it to a separate pot.

In a pot, heat the milk with the sugar. When it comes to a boil, add the toasted semolina. Then add the raisins. When the milk has reduced, remove from the heat. Serve topped with chopped nuts.

Ingredients

• Dried yellow peas (1 cup)
• Baking soda (1/2 teaspoon)
• Chopped onion (1)
• Dried red chili flakes (1 teaspoon)
• Chotpoti spice mix (1 teaspoon)
• Salt (to taste)
• Chopped cucumber (for serving)
• Chopped cilantro (for serving)
• Chopped scallions (for serving)

Method

Rinse the peas and soak them overnight with 1/2 teaspoon baking soda. Drain, rinse again, and boil in plenty of water. As they cook, loose skins will float to the top — skim them off with a spoon. When the peas are tender, reduce the liquid until the mixture reaches your preferred thickness.

In a bowl, combine the cooked peas with salt, chotpoti spice mix, and chopped onion. Serve topped with chopped cucumber, scallions, cilantro, and dried red chili flakes.

Ingredients

• Red lentils (1 cup)
• Onion (1)
• Green chilies (3–4)
• Garlic (2 cloves)
• Turmeric powder (1 teaspoon)
• Mustard oil (1 teaspoon)
• Chopped cilantro (1 tablespoon)
• Dried chili (1)
• Salt (to taste)

Method

First, rinse the lentils and boil until tender with 1 green chili, 1 teaspoon turmeric powder, and 2 garlic cloves, then mash well. In a bowl, mash together diced green chilies, chopped cilantro, salt, onion, and mustard oil. Add the mashed lentils and mix thoroughly. Fry the remaining dried chili, crush it by hand, and sprinkle over the top before serving.

Ingredients

• Flattened rice (chira) (150 g)
• Milk (1/2 liter)
• Sugar (2 tablespoons)
• Apple (1)
• Banana (1)
• Dates (4–5)
• Dried apricots (3–4)
• Raisins (for serving)
• Cashews (1 tablespoon)

Method

First, soak the flattened rice in water for 30 minutes, then drain. In a pot, heat the milk with the sugar, then let it cool. Slice the banana and apple. Add the cold milk to the soaked flattened rice. Top with the sliced banana and apple. Garnish with sliced dates, raisins, chopped cashews, and dried apricots, then serve.

Ingredients

• Maggi soup mix (1 packet)
• Butter (100 grams)
• Mushrooms (1 cup)
• Shrimp (150 grams)
• Chopped ginger (1 tablespoon)
• Lemon (1)
• Onion (1)
• Green chilies (2)
• Kaffir lime leaves (2)
• Tomato (1)
• Carrot (1)
• Green beans (1/2 cup)
• Salt (to taste)

Method

First, dissolve 1 packet of Maggi soup mix in 500 ml of water and let it sit for 10 minutes.

In a pot, melt the butter and add peeled shrimp. When the shrimp turn pink, add an onion cut into four wedges. Add the carrot, mushrooms, chopped ginger, and green beans and sauté for about 3 minutes. Pour in the dissolved soup mix and add salt to taste.

Once it comes to a boil, add chopped tomato and green chilies. Cook for 5–7 minutes. Finish with the zest of one lemon, lemon juice, and 2 kaffir lime leaves. Cook for 2 more minutes, then serve hot.

Ingredients

• Potatoes (2)
• Chaat masala (1 teaspoon)
• Salt (to taste)
• Oil (for frying)

Method

First, peel the potatoes and slice them thinly into rounds. Soak the slices in water for 10 minutes. This removes excess starch and helps the chips turn out crisp. Drain and pat them dry well.

Heat oil in a pan and fry the potato slices until golden brown. While they are still hot, sprinkle with salt and chaat masala, then serve.

Ingredients

• Chapila fish (500 g)
• Chopped onion (1 cup)
• Turmeric powder (2 teaspoons)
• Chili powder (2 teaspoons)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Green chilies (5–6)
• Salt (to taste)

Method

First, scale the chapila fish, rub lightly with salt and turmeric, and shallow-fry.

Heat oil in a pot and add chopped onion. When the onion softens, add all the spices except the green chilies and fry well, adding a little water if needed. Add the fried chapila fish and cook for 5–7 minutes. Just before serving, add green chilies sliced lengthwise.

Ingredients

• Okra (250 grams)
• Onion (1)
• Green chilies (2–3)
• Salt (to taste)
• Oil (1 tablespoon)

Method

First, wash the okra and cut it into small pieces. Heat oil in a pan and add diced onion. When the onion softens slightly, add salt to taste. Add the cut okra and keep stirring continuously. Okra cooks quickly and does not take long. Do not cover the pan — that will ruin the color of the okra. Add green chilies split down the middle 1–2 minutes before taking off the heat.

Ingredients

• Eggs (3)
• Onion (1)
• Dried chilies (2–3)
• Salt (to taste)
• Mustard oil (1 teaspoon)

Method

First, boil the eggs, peel them, and grate them. If you do not have a grater, you can chop or mash them by hand. In a bowl, mash together diced onion, fried dried chilies, salt, and mustard oil. Add the eggs and mix well. Serve hot.

Ingredients

• Rui fish (250 g)
• Lemon (1)
• Chopped onion (1 cup)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Ginger paste (1/2 teaspoon)
• Garlic paste (1/2 teaspoon)
• Green chilies (5–6)
• Kaffir lime leaves (2–3)
• Salt (to taste)

Method

First, rub the rui fish lightly with turmeric and poach it in a little water. Remove the bones and set the fish aside in a bowl.

Heat oil in a pan and add chopped onion. When the onion softens, add turmeric, chili powder, ginger paste, garlic paste, and salt. When the spices are fried, add the deboned poached fish and cook for 5–7 minutes. Two minutes before taking the pan off the heat, add green chilies, 1 tablespoon lemon juice, some lemon zest, and 2–3 kaffir lime leaves.

Serve hot.

Ingredients

• Long eggplant (1)
• Gram flour (besan) (1 cup)
• Finely chopped onion (1 teaspoon)
• Green chilies (2)
• Turmeric powder (1 teaspoon)
• Oil (for frying)
• Salt (to taste)

Method

Wash the eggplant and slice it thinly lengthwise.

For the batter, add 1 teaspoon turmeric powder, 1 teaspoon salt, chopped onion, and chopped green chilies to the gram flour. Add enough water to make a mixture the consistency of pancake batter. Make sure there are no lumps. Deep-fry the eggplant slices in medium-hot oil after dipping them in the batter. Serve hot.

Ingredients

• Eggs (4)
• Potatoes (2–3 large)
• Gram flour (besan) (1 cup)
• Finely chopped onion (1 teaspoon)
• Green chilies (2)
• Turmeric powder (1 teaspoon)
• Oil (for frying)
• Salt (to taste)

Method

Boil the potatoes and mash them with salt, green chilies, and chopped onion. Hard-boil the eggs and peel them. Wrap each egg in a thin layer of potato mash, making sure no egg shows through.

For the batter, add 1 teaspoon turmeric powder and 1 teaspoon salt to the gram flour. Add enough water to make a mixture the consistency of pancake batter. Make sure there are no lumps. Deep-fry the chops in medium-hot oil after dipping them in the batter. Serve hot.

Ingredients

• Bitter melon (250 grams)
• Rice flour (1 tablespoon)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Oil (for frying)

Method

First, wash the bitter melon and cut it into moderately thick rounds. Mix in turmeric powder, chili powder, rice flour, and salt until evenly coated. Deep-fry in hot oil until crisp.

Serve hot with rice.

Ingredients

• Eggs (2)
• Milk (1/2 liter)
• Sugar (1 cup)
• Raisins (for serving)
• Cardamom (2)
• Cinnamon (2 sticks)
• Bay leaf (1)
• Chopped nuts (1 tablespoon)

Method

First, beat the eggs well in a bowl and set them aside.

In a pot, heat the milk with the sugar, cardamom, cinnamon, and bay leaf. When it comes to a boil, lower the heat. Slowly add the beaten eggs to the milk while whisking constantly. Cook over low heat until the eggs are set and the mixture has thickened. Serve topped with chopped nuts and raisins.

Ingredients

• Sour yogurt (750 g)
• Semolina (1 cup)
• Red chili powder (1 teaspoon)
• Chaat masala (1 teaspoon)
• Roasted cumin powder (1/2 teaspoon)
• Green chilies (2–3)
• Ginger paste (1/2 teaspoon)
• Garlic paste (1/2 teaspoon)
• Tamarind sauce (for serving)
• Cilantro-green chili paste (for serving)
• Salt (to taste)
• Chopped cilantro (1 tablespoon)
• Chopped mint (1 teaspoon)
• Black salt (1 teaspoon)

Method

First, make the dressing. In a bowl, mix 500 g sour yogurt with red chili powder, roasted cumin powder, chaat masala, and black salt. Cover and set aside.

For the fritters, combine semolina, 250 g sour yogurt, and 1 cup water in a bowl. Cover and rest for 30 minutes. Then add ginger paste, garlic paste, chopped green chilies, and chopped mint. Mix well. Deep-fry spoonfuls in hot oil until lightly golden, shaped like pakoras or fritters. Let them cool completely.

In another bowl, mix 1 teaspoon salt into 1/2 liter water. Soak the fried fritters in this water for 10 minutes.

After 10 minutes, gently squeeze out the water and transfer the fritters to the serving bowl. Pour the yogurt dressing over the top. Finish with tamarind sauce, cilantro-green chili paste, and a sprinkle of chopped cilantro. Serve.

Ingredients

• Wood apple (1)
• Lemon (1)
• Water (500 ml)
• Sugar (to taste)
• Crushed ice (for serving)

Method

Break open a ripe wood apple and mash the pulp into 250 ml of water. Discard the seeds and fibers. Strain the mixture, then add the remaining 250 ml of water and the juice of 1 lemon. Sweeten with sugar to taste and stir well. Serve ice cold with crushed ice.

Ingredients

• Semolina (1 cup)
• Egg (1)
• Onion (1)
• Green chilies (2–3)
• Chopped cilantro (1 tablespoon)
• Chopped mint (1 tablespoon)
• Chopped tomato (1)
• Salt (to taste)
• Oil (for frying)

Method

In a bowl, combine the semolina with 1 egg and a little water. Let it rest for 15 minutes so the semolina absorbs the liquid and softens. Mix in all the remaining ingredients. Deep-fry spoonfuls over medium heat until golden brown. Serve hot.

Ingredients

• Ash gourd (1)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Oil (1 tablespoon)

Method

First, wash the ash gourd and grate it. You can also dice it finely if you prefer. Heat oil in a pan and add diced onion. Add turmeric powder, chili powder, and salt, stir well, then add the ash gourd. Keep stirring, then cover after a few minutes.

You do not need to add extra water — the ash gourd will release plenty of moisture and cook in its own juices. Wait until the liquid dries up. When it is nearly dry, add a few green chilies split down the middle. Take off the heat after 2–3 minutes.

Ingredients

• Okra (250 grams)
• Onion (1)
• Dried chilies (4–5)
• Salt (to taste)
• Mustard oil (1 teaspoon)

Method

First, wash the okra and cut it into medium-sized pieces. Boil the okra until tender and drain well. Mash it thoroughly and set aside in a bowl.

Heat oil in a pan and fry the dried chilies until crisp. Mash together diced onion, mustard oil, fried dried chilies, and salt. Add the prepared okra and mix until well combined.

Ingredients

• Rooh Afza (2 tablespoons)
• Sugar (to taste)
• Lemon juice (1 teaspoon)
• Crushed ice (for serving)

Method

In a bowl, combine 500 ml of water with 2 tablespoons of Rooh Afza, 1 teaspoon of lemon juice, and sugar to taste. Stir well. Serve ice cold over crushed ice.

Ingredients

• Eggs (3)
• Olive oil (2 tablespoons)
• Onion (1)
• Chopped tomatoes (3)
• Chopped red bell pepper (1/3 cup)
• Chopped green bell pepper (1/3 cup)
• Chopped yellow bell pepper (1/3 cup)
• Chopped mushrooms (1/2 cup)
• Green chilies (2–3)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Salt (to taste)
• Black pepper powder (1/2 teaspoon)

Method

Heat olive oil in a pan and add chopped onion. When the onion softens slightly, add turmeric powder, chili powder, salt, cumin powder, and coriander powder. Add chopped tomatoes, mushrooms, bell peppers, and green chilies. Cook until everything is soft and tender.

Crack 3 eggs on top of the mixture. Do not stir after adding the eggs. Cover and cook over low heat until the eggs are set. Sprinkle black pepper powder over the eggs and serve hot.

Ingredients

• Ground beef (500 grams)
• Chopped onion (1)
• Chopped garlic (1 teaspoon)
• Black pepper powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Baking soda (1/2 teaspoon)
• Oil (for frying)

Method

Mix all ingredients except the oil thoroughly in a bowl. Take portions of the mixture and shape them into long sausage-like kebabs.

Heat oil in a pan and fry the kebabs over medium heat. You can also grill them if you prefer. Serve hot.

Ingredients

• Beef (1 kg)
• Cumin powder (1 teaspoon)
• Whole dried chilies (8–10)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Star anise (1, optional)
• Salt (to taste)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

Cut the beef into small pieces. Lightly pound the meat with a meat mallet. If you do not have one, you can pound it with a mortar pestle or any heavy object. Marinate the beef with all the spices except onion and roasted cumin powder for 1 hour.

Heat oil in a pot. When the oil is hot, add the marinated beef mixture. Cook over medium heat. You do not need to add extra water at first; the beef will release its own juices and cook in them. If the liquid dries up before the beef is tender, add a little water.

When the beef is cooked and the liquid has evaporated, sprinkle roasted cumin powder over the top and serve hot with paratha.

Ingredients

• Shredded cabbage (2 cups)
• Onion (1)
• Cilantro (for serving)
• Green chilies (2–3)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Oil (1 tablespoon)

Method

First, remove the outer leaves of the cabbage, wash it, shred it finely, and drain. Heat oil in a pan and add diced onion. When the onion turns lightly golden, add turmeric powder, chili powder, and salt, and stir once. Add the shredded cabbage. Cabbage cooks very quickly. When tender, split a few green chilies down the middle and add them. Sprinkle cilantro just before serving.

Ingredients

• Rui fish (6 pieces)
• Tomato (3)
• Hyacinth beans (10–15)
• Potato (2)
• Onion (1)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Green chilies (2–3)
• Salt (to taste)
• Cilantro (for serving)

Method

First, wash the rui fish pieces, rub lightly with turmeric, shallow-fry in oil, and set aside.

Heat oil in a pot and add chopped onion. When the onion softens, add turmeric powder, chili powder, and salt. Add medium-sized cubed tomato, peeled hyacinth beans cut in half, and long potato slices. Stir lightly and add 1 cup water. The potato and beans will soften quickly and the tomato will break down into a coating gravy. Add the fried fish and green chilies and cook 2–3 minutes more. Finish with cilantro and serve.

Ingredients

• Eggs (2)
• Finely chopped onion (1 tablespoon)
• Chopped scallions (1 teaspoon)
• Chopped red bell pepper (1 teaspoon)
• Chopped green bell pepper (1 teaspoon)
• Chopped yellow bell pepper (1 teaspoon)
• Chopped green chilies (2)
• Salt (to taste)
• Butter (50 g)

Method

Combine all the chopped vegetables in a bowl with salt to taste and mash them lightly with your hands. Crack in 2 eggs and mix well.

Melt butter in a pan. Pour in the egg mixture and cook over medium heat. When one side sets, flip and cook the other side. Serve hot.

Ingredients

• Watermelon (150 g)
• Water (100 ml)
• Sugar (to taste)
• Crushed ice (for serving)

Method

Blend diced watermelon with cold water until smooth. Add sugar to taste if you like. Serve chilled over crushed ice.

Ingredients

• Prawns (200 g)
• Polao rice (1 cup)
• Oil (1 cup)
• Radhuni biryani mix (2 tablespoons)
• Green chilies (6–7)
• Ginger paste (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Garlic paste (1/2 teaspoon)
• Sour yogurt (150 g)
• Salt (to taste)
• Onion (1 cup)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)

Method

Rub the prawns lightly with salt and turmeric and fry them briefly. In a pan, heat oil and add some chopped onion. When the onion softens, add ginger-garlic paste, chili powder, and biryani masala. Cook well. After a few minutes, add sour yogurt and salt. When the masala is well fried, add the fried prawns and cook for another 2–3 minutes. Set aside.

In another pot, heat oil with the remaining chopped onion, cardamom, cinnamon, cloves, and bay leaves. When the onion softens, add the polao rice and fry well. When the rice is toasted, add water. For 1 cup of rice, I use 3 cups of water. When the rice is nearly cooked, add the prepared prawns and their gravy. Stir well and cook until the water is fully absorbed. Add 6–7 whole green chilies, stir, and let it steam on dum for 10 minutes. During those 10 minutes, gently turn the prawn polao over 3–4 times. Your delicious prawn polao is ready.

Ingredients

• Rice flour (1 cup)
• Gram flour (besan) (1 cup)
• Sour yogurt (1 tablespoon)
• Baking powder (1/2 teaspoon)
• Sugar (3 cups)
• Cardamom (2)
• Cinnamon (2 sticks)
• Bay leaf (1)
• Oil (for frying)

Method

First, make the sugar syrup. In a pot, combine 3 cups of sugar, 1 cup of water, the cardamom, cinnamon, and bay leaf and bring it to a boil. Cook until the sugar dissolves completely.

Mix the rice flour, gram flour, and baking powder well. Add 1 tablespoon of sour yogurt. Slowly add water to make a batter. Make sure the batter is neither too thick nor too thin. Fill a sauce dispenser with the batter. If you do not have one at home, put all the batter into one corner of a square plastic bag and snip off a tiny bit of the corner so it works like a dispenser.

Deep-fry the batter over medium heat, shaping each portion into a jilapi. When they are lightly golden, soak them in the prepared sugar syrup for 4–5 minutes. Transfer to a dish and serve hot.

Ingredients

• Sweet yogurt (2 tablespoons)
• Mango (100 g)
• Cold water (as needed)
• Sugar (to taste)
• Crushed ice (for serving)

Method

Blend the yogurt, diced mango, and cold water until smooth. Add sugar to taste if you like. Serve chilled over crushed ice.

Ingredients

• Chicken on the bone (1 kg)
• Radhuni roast masala (1 packet or 35 g)
• Onion paste (2 tablespoons)
• Sour yogurt (2 tablespoons or 125 g)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Turmeric powder (1 teaspoon)
• Salt (to taste)
• Green chilies (5–6)
• Chopped onion (1 cup)

Method

First, fry most of the chopped onion in oil until golden brown and set the beresta aside. Rub the meat lightly with turmeric and fry it in oil.

In a pot, heat oil with a little chopped onion, onion paste, ginger paste, and garlic paste. After a minute or two, add all of the Radhuni roast masala. Cook for 2–3 minutes, then add sour yogurt and salt to taste. When the masala is well fried, add the fried chicken and cook until fully tender. Add 5–6 green chilies. Just before taking it off the heat, stir in the fried onion. Serve hot.

Ingredients

• Black cumin (100 grams)
• Garlic (1 large head)
• Dried chilies (5–6)
• Salt (to taste)

Method

First, lightly toast the black cumin in a pan. Do not over-fry it, or the mash will turn bitter.

Peel one large head of garlic and fry it in oil along with 5–6 dried chilies. Grind the black cumin, fried garlic, and dried chilies with salt to taste in a mortar and pestle. I do not have a mortar, so I used a spice grinder — a hand blender works too.

Serve and enjoy.

Ingredients

• Potatoes (2 large)
• Gram flour (besan) (1 cup)
• Finely chopped onion (1 teaspoon)
• Green chilies (2)
• Turmeric powder (1 teaspoon)
• Oil (for frying)
• Salt (to taste)

Method

First, boil the potatoes. Mash them with salt, green chilies, and chopped onion. Shape the mash into small chops like in the photos.

For the batter, add 1 teaspoon turmeric powder and 1 teaspoon salt to the gram flour. Add enough water to make a mixture the consistency of pancake batter. Make sure there are no lumps. Deep-fry the chops in medium-hot oil after dipping them in the batter. Serve hot.

Ingredients

• Chhana (1 cup)
• All-purpose flour (1 tablespoon)
• Sugar (1.25 cups)
• Cardamom (2)
• Cinnamon (2 sticks)
• Bay leaf (1)
• Rose water (1 tablespoon)
• Ghee (1 tablespoon)
• Oil (for frying)

Method

First, make chhana from 1 liter of milk. You can find the chhana recipe here.

To make the sugar syrup, cook the sugar with 1 glass (250 ml) of water along with the cardamom, cinnamon, bay leaf, and rose water until the sugar dissolves completely. Transfer it to a bowl.

For the sweets, knead the chhana, flour, and 1 tablespoon of ghee very well. Make sure there are no lumps left. Shape the mixture into small balls.

Heat oil in a pot and fry the sweets over medium heat. If you deep-fry them, they will float to the top within a few minutes. Keep frying until they are golden brown.

Once fried, soak the sweets in the sugar syrup for at least 1 hour. Then serve.

Ingredients

• Milk (3/4 glass or 200 ml)
• Mango (1/2 cup)
• Sugar (to taste)
• Ice (for serving)

Method

Heat the milk, then chill it completely. Add the milk to a blender along with the mango pieces. Blend well with sugar to taste. You can skip the sugar if you prefer.

Serve over crushed ice.

Ingredients

• Beef (1 kg)
• Mung dal (1.5 cups)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Star anise (1, optional)
• Salt (to taste)
• Green chilies (4–5)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

Dry-roast the mung dal in a pan, taking care not to burn it. Let it cool, then soak in water for 30 minutes. Drain and set aside in a bowl.

Cut the beef into medium pieces and wash well. Heat oil in a pot and add chopped onion. When the onion softens slightly, add all the spices one by one except green chilies and roasted cumin powder. Watch that the spices do not burn; add a little water if needed. When the masala is fried, add the beef and cook well. Beef usually takes a little longer, so keep frying it properly.

When the beef is nearly tender, add water to your preferred consistency. Then add the mung dal and cook until both are done. Add green chilies 4–5 minutes before finishing. Sprinkle roasted cumin powder over the top before serving.

Ingredients

• Dried yellow peas (chola) (1 cup)
• Onions (2)
• Potato (1)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Green cardamom (3)
• Cinnamon (3 pieces)
• Cloves (3)
• Salt (to taste)
• Cilantro (for serving)
• Green chilies (2–3)
• Oil (as needed)

Method

Soak the chola overnight in water — I usually soak them for 24 hours. Drain, rinse, and boil in fresh water until tender. Chola takes a long time to cook, so plan accordingly. Separately, boil potato cubes until soft.

Heat oil in a pan and add chopped onion. When the onion begins to soften, add all the spices except the green chilies and cilantro. Add a little water if needed so the spices do not burn. Add the boiled potato and chola. Cook for 10–12 minutes, then add the green chilies and cook 2–3 minutes more. Sprinkle with cilantro just before serving.

Ingredients

• Fusilli pasta (200 g)
• Broccoli (1 cup)
• Carrots (2)
• Potato (1)
• Tomato (1)
• Eggs (2)
• Onion (1)
• Zucchini (1/4 cup)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Salt (to taste)
• Olive oil (1 tablespoon)

Method

Bring a large pot of water to a boil and add 1 teaspoon salt. Add the pasta and cook according to the package directions, usually 10–12 minutes.

Boil all the vegetables except the tomato and zucchini. Heat 1 tablespoon olive oil in a pan and add chopped onion. When the onion softens, add turmeric powder, red chili powder, and salt. Stir, then add the boiled vegetables along with diced tomato and zucchini. Cook until the tomato breaks down — the zucchini will cook through in that time.

Crack in 2 eggs and stir. Add the pasta and cook for about 5 minutes, stirring constantly. Serve hot.

Ingredients

• Rice flour (1 cup)
• All-purpose flour (1/4 cup)
• Egg (1)
• Onion (1)
• Green chilies (2–3)
• Turmeric powder (1/2 teaspoon)
• Red chili powder (1/2 teaspoon)
• Salt (to taste)

Method

Mix the rice flour, all-purpose flour, turmeric powder, red chili powder, and salt together. Crack in 1 egg. Add water a little at a time to make a batter the consistency of pancake batter. Stir in chopped green chilies and onion.

Deep-fry the pitha one at a time over medium heat until golden. Serve hot.

Ingredients

• Shing fish (500 g)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Ginger-garlic paste (1 teaspoon)
• Fenugreek (1 teaspoon)
• Salt (to taste)

Method

First, cut the shing fish into pieces and wash well. Heat oil in a pot and add fenugreek and chopped onion. When the onion softens slightly, add ginger-garlic paste, turmeric powder, chili powder, and salt. Keep frying the spices, adding a little water if needed so they do not burn. When the spices are ready, add the shing fish and fry briefly, then pour in enough water. Shing fish cooks quickly, so it does not need long simmering.

Cook for 5–7 minutes, then add whole green chilies. Serve hot.

Ingredients

• Rui fish (6 pieces)
• Tomato (3)
• Potato (2)
• Onion (1)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Green chilies (2–3)
• Salt (to taste)
• Cilantro (for serving)

Method

First, wash the rui fish pieces, rub lightly with turmeric, shallow-fry in oil, and set aside.

Heat oil in a pot and add chopped onion. When the onion softens, add turmeric powder, chili powder, and salt. Add medium-sized cubed tomato and long potato slices. Stir lightly and add 1 cup water. The potato will soften quickly and the tomato will break down into a coating gravy. Add the fried fish and green chilies and cook 2–3 minutes more.

Finish with cilantro and serve.

Ingredients

• Red lentils (1 cup)
• Chopped jute leaves (2 cups)
• Salt (to taste)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Chopped onion (1 cup)
• Green chilies (2–3)

Method

Wash the red lentils and soak them in water for at least 6 hours. For best results, soak them overnight so the lentils swell. Grind the lentils in a mortar or blend them. If the lentils are very soft, you can also mash them well by hand instead of blending.

Wash the jute leaves and chop them finely. Mix in all the remaining ingredients and shape the mixture into patties.

Deep-fry in hot oil and serve while still hot.

Ingredients

• Cucumber (1)
• Tomato (2)
• Carrot (1)
• Iceberg lettuce (1 cup)
• Green chilies (2–3)
• Onion (1)
• Salt (to taste)

Method

First, wash the tomatoes and cucumber and slice them thinly. Peel the carrot and cut it into long strips. Wash the iceberg lettuce and cut it into small pieces. Finely chop the onion and green chilies.

In a bowl, add the chopped onion and green chilies with a little salt and rub them together with your fingers. Add the remaining ingredients, toss well, and serve.

Ingredients

• Hyacinth beans (250 grams)
• Potato (2 large)
• Green chilies (2–3)
• Onion (1 large)
• Cilantro (2 tablespoons)
• Mustard oil (1 tablespoon)
• Salt (to taste)

Method

First, wash the hyacinth beans and boil until tender. Mash them in a mortar and pestle. I do not have a mortar, so I blended them in a blender. Add onion, green chilies, and salt while blending.

Boil the potatoes separately, peel, and mash well. Transfer the bean mash from the blender, add a little mustard oil and chopped cilantro, mix in the mashed potato, and serve.

Ingredients

• Tomato (4–5)
• Potato (2 large)
• Green chilies (2–3)
• Onion (1 large)
• Cilantro (2 tablespoons)
• Mustard oil (1 tablespoon)
• Salt (to taste)

Method

First, wash the tomatoes, dice them, and put them in a pan over the heat. Cook until fully softened — within a few minutes all the tomatoes will break down. Mash any large pieces with a spatula. When the tomato juices have reduced, transfer to a bowl.

Boil the potatoes separately, peel, and mash well.

In the bowl, add diced onion, chopped cilantro, diced green chilies, mustard oil, and salt, and mash together well. Combine thoroughly with the cooked tomatoes and mashed potato, and serve.

Ingredients

• Sweet yogurt (2 tablespoons)
• Cold water (as needed)
• Sugar (to taste)
• Crushed ice (for serving)

Method

Blend the yogurt with cold water until smooth. Add sugar to taste if you like. Serve chilled over crushed ice.

Ingredients

• Potato (500 grams)
• Onion (1)
• Cilantro (for serving)
• Green chilies (2–3)
• Salt (to taste)
• Oil (1 tablespoon)

Method

First, wash and boil the potatoes until tender. Peel and mash them well. Heat oil in a pan and add diced onion. When the onion turns lightly golden, add the mashed potato, green chilies, cilantro, and salt to taste. Stir-fry until done, then take off the heat and serve.

Ingredients

• All-purpose flour (1 cup)
• Eggs (2)
• Onion (1)
• Green chilies (2)
• Chopped cilantro (1 tablespoon)
• Garam masala powder (1/2 teaspoon)
• Chaat masala (1/2 teaspoon)
• Salt (to taste)
• Oil (1 tablespoon, plus more for frying)

Method

Add a little salt and 1 tablespoon oil to 1 cup flour. Knead with water a little at a time until you have a smooth dough. The more you knead, the better the gluten develops and the prettier the paratha will be. Once the dough is ready, rub it with a little oil, cover, and rest for 10 minutes.

In a bowl, beat 2 eggs with chopped onion, cilantro, green chilies, garam masala, and chaat masala. Chaat masala is optional if you do not have it at home.

Roll the dough into one large thin roti. Spread the egg mixture in the center, fold in the edges from all sides, and shape it into a paratha. Deep-fry over low heat — keep the flame moderate so the inside cooks through without the outside burning.

Fry until golden brown. Cut into small pieces like they do at the shops and serve hot with tomato sauce and salad.

Ingredients

• Malabar spinach (500 grams)
• Dried chilies (3–4)
• Onion (1)
• Garlic (2–3 cloves)
• Salt (to taste)

Method

First, wash the malabar spinach. Put it in a large pot over the heat — within a short while it will wilt down considerably and cook through. Set the cooked spinach aside.

Heat oil in a pan and add diced onion, minced garlic, salt, and dried chilies. When the onion is nearly fried, add the spinach. Stir-fry for 1–2 minutes, then take off the heat.

Ingredients

• Tomato (3–4)
• Baila fish (250 g)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Salt (to taste)

Method

First, wash the baila fish thoroughly. Small fish always need a very good rinse.

Heat oil in a pot and add chopped onion. Then add turmeric powder, chili powder, and salt. Add cubed tomato, then immediately add the baila fish with a little water and cover. Baila fish cooks quickly, and the tomatoes will release more liquid. When the gravy has mostly reduced and coats the curry, add green chilies and cook 2–3 minutes more. Serve hot.

Ingredients

• Eggplant (2)
• Potato (2)
• Salmon (2 fillets, 250 g)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Salt (to taste)

Method

First, cut and wash the salmon, rub lightly with turmeric, and shallow-fry over low heat. Set aside.

Cube the eggplant and potato and wash them. Heat oil in a pot and add chopped onion. Then add turmeric powder, chili powder, and salt. Add the potato and eggplant and cook covered. The moisture released from the eggplant should be enough to soften both vegetables; add a little water only if needed.

Add the fried salmon and green chilies and cook 2–3 minutes more. Serve.

Ingredients

• Chicken (500 g)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Star anise (1, optional)
• Salt (to taste)
• Green chilies (4–5)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

Wash the chicken and cut it into small pieces. Heat oil in a pot and add chopped onion. When the onion softens slightly, add all the spices one by one except green chilies and roasted cumin powder. Watch that the spices do not burn; add a little water if needed. When the masala is fried, add the chicken and cook well. Chicken cooks fairly quickly, so keep frying until tender.

Add green chilies and a little water. When the liquid has mostly reduced, sprinkle roasted cumin powder over the top and serve.

Ingredients

• Hyacinth beans (250 grams)
• Green chilies (2–3)
• Onion (1 large)
• Cilantro (2 tablespoons)
• Mustard oil (1 tablespoon)
• Salt (to taste)

Method

First, wash the hyacinth beans and boil until tender. Mash them in a mortar and pestle. I do not have a mortar, so I blended them in a blender. Add onion, green chilies, and salt while blending.

Transfer from the blender, mix in a little mustard oil and chopped cilantro, and serve.

Ingredients

• Tomato (4–5)
• Green chilies (2–3)
• Onion (1 large)
• Cilantro (2 tablespoons)
• Mustard oil (1 tablespoon)
• Salt (to taste)

Method

First, wash the tomatoes, dice them, and put them in a pan over the heat. Cook until fully softened — within a few minutes all the tomatoes will break down. Mash any large pieces with a spatula. When the tomato juices have reduced, transfer to a bowl.

In the bowl, add diced onion, chopped cilantro, diced green chilies, mustard oil, and salt, and mash together well. Combine thoroughly with the cooked tomatoes and serve.

Ingredients

• Malabar spinach (500 g)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Prawns (20–25)
• Salt (to taste)

Method

First, wash the malabar spinach well and cut it as needed. You can halve any large leaves down the middle. Dust the prawns with a pinch of turmeric and shallow-fry them lightly in oil. Heat oil in a pot and add chopped onion. Then add turmeric powder, chili powder, and salt. Add the malabar spinach with a little water and cover. The greens will wilt and shrink quickly. Add the fried prawns and green chilies, stir for 2–3 minutes, and serve.

Ingredients

• Lentils (1/2 cup)
• Turmeric powder (1 teaspoon)
• Small bottle gourd (1)
• Onion (1)
• Garlic (1–2 cloves)
• Salt (to taste)
• Green chilies (1–2)
• Cilantro (to taste)
• Oil (2 tablespoons)

Method

Peel the bottle gourd, cut it into small pieces, and boil until tender. Drain and set aside in a bowl.

In a pot, boil the washed lentils in enough water. Add 1 teaspoon of turmeric. When the lentils are cooked, season with salt and add the boiled bottle gourd and green chilies. Take the pot off the heat once the gourd is well mixed into the dal.

Heat 2 tablespoons of oil in a pan and fry the chopped onion and garlic until golden. Pour the oil and fried aromatics into the cooked dal. Simmer for another 1–2 minutes. Add chopped cilantro just before serving.

Ingredients

• Eggs (3)
• Potatoes (3–4)
• Tomato (1)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Salt (to taste)

Method

First, dice the potatoes and wash them. Wash one tomato and cut it into cubes.

Beat 3 eggs with some chopped onion and green chili to make an omelet mixture. Cook the omelet over low heat in a wide pan. When it is partly set, fold it like a patisapta pitha and fry until done.

Heat oil in a pot and add the remaining chopped onion. Then add turmeric, chili powder, and salt. Add the potatoes and tomato, along with enough water to cook. Cover the pot.

The potatoes will soften in a few minutes. Add the fried egg and green chilies. Stir for 2–3 minutes, then take the curry off the heat.

Ingredients

• Tomatoes (5–6)
• Turmeric powder (1 teaspoon)
• Onion (1)
• Garlic (1–2 cloves)
• Salt (to taste)
• Green chilies (1–2)
• Cilantro (to taste)
• Oil (2 tablespoons)

Method

Wash the tomatoes and cut them into large cubes. Boil them in enough water until soft. Mash the tomatoes into the cooking liquid with a ladle or wooden spoon. Add a little turmeric, then salt and green chilies to taste. Remove from the heat when it reaches your preferred thickness.

Heat 2 tablespoons of oil in a pan and fry the chopped onion and garlic until golden. Pour the oil and fried aromatics into the cooked tomatoes. Simmer for another 1–2 minutes. Add chopped cilantro just before serving.

Ingredients

• Dried chilies (8–10)
• Onion (1 large)
• Cilantro (2 tablespoons)
• Mustard oil (1 tablespoon)
• Salt (to taste)

Method

First, fry the dried chilies in oil until crisp. In a bowl, combine diced onion, chopped cilantro, and the fried dried chilies with salt, and mash everything together well. Add mustard oil and mash once more before serving.

Ingredients

• Cucumber (2 large)
• Potato (2)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Prawns (20–25)
• Salt (to taste)

Method

First, peel the cucumber and cut away the soft core with the seeds. Cut the rest into small cubes. Peel the potatoes, cube them, and wash both vegetables together. Dust the prawns with a pinch of turmeric and shallow-fry them lightly in oil.

Heat oil in a pot and add chopped onion. Then add turmeric powder, chili powder, and salt. Add the potato and cucumber, pour in enough water, and cover. The potato and cucumber will soften quickly. Add the fried prawns and green chilies, stir for 2–3 minutes, and take off the heat.

Ingredients

• Polao rice (2 cups)
• Red lentils (1/2 cup)
• Roasted mung dal (1/2 cup)
• Water (6 cups)
• Green chilies (4–5)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1/2 teaspoon)
• Cumin powder (1/2 teaspoon)
• Coriander powder (1/2 teaspoon)
• Ginger-garlic paste (1 teaspoon)
• Oil (1 tablespoon)
• Salt (to taste)

Method

Wash the rice and dal mixture and drain. Heat oil in a pot and add chopped onion. When the onion softens, add all the spices and keep stirring until well fried.

Add the rice-dal mixture and fry well. When toasted, add water. Use twice as much water as the total rice and dal. When the water has mostly reduced, add green chilies. Cover and let it steam on very low heat for about 10 minutes. Serve hot.

Ingredients

• Chopped watermelon rind (1 cup)
• Sugar (1 cup)
• Milk (1/2 liter)
• Cardamom (2–3)
• Cinnamon (2–3 sticks)
• Bay leaf (1)
• Ghee (2 tablespoons)
• Raisins (for serving)

Method

First, remove the green outer skin from the watermelon rind. Chop the white part very finely and boil it briefly in a little water. Drain well.

Heat ghee in a pot and add the cardamom, cinnamon, and bay leaf. Add the boiled watermelon rind and fry it well. Then add the sugar and milk. When the milk has thickened, remove from the heat. Serve sprinkled with raisins.

Ingredients

• Rice (2 cups)
• Red lentils (1/2 cup)
• Roasted mung dal (1/2 cup)
• Water (6 cups)
• Green chilies (4–5)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1/2 teaspoon)
• Oil (1 tablespoon)
• Tomato (1)
• Potato (1)
• Carrot (1)
• Spinach (1 cup)
• Zucchini (1/2 cup)
• Cauliflower (2–3 florets)
• Broccoli (2–3 florets)
• Salt (to taste)

Method

Wash the rice and dal mixture and drain. Heat oil in a pot and add chopped onion. When the onion softens, add all the spices and keep stirring. Then add all the vegetables and cook until well fried. Add the rice and dal and cook a little longer.

Add water and cover. When the water has absorbed, add a few green chilies, cover for 2–3 minutes, and serve hot.

Ingredients

• Canned tuna (1 can — 190 grams)
• Onion (1)
• Dried chilies (4–5)
• Mustard oil (to taste)
• Salt (to taste)
• Cilantro (to taste)

Method

First, drain the tuna from the can and squeeze out as much liquid as possible. Heat a little oil in a pan and fry the tuna for 2–3 minutes. A light fry is enough — it removes the raw fish smell.

Lightly fry diced onion in the pan. You can also use raw onion for this mash if you prefer. Fry the dried chilies as well. In a bowl, mash together onion, dried chilies, cilantro, and salt. Add mustard oil to taste and the tuna, and mash until well combined.

Ingredients

• Hilsa fish (1 medium)
• Chopped onion (1 cup)
• Turmeric powder (2 teaspoons)
• Chili powder (2 teaspoons)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Green chilies (5–6)
• Kaffir lime leaves (3–4)
• Salt (to taste)

Method

First, cut and wash the hilsa, rub lightly with salt and turmeric, fry, and set aside.

Heat oil in a pot and add chopped onion. When the onion softens, add all the spices except the kaffir lime leaves and green chilies, and fry, adding a little water if needed so nothing burns. When the spices are ready, add the hilsa and whole green chilies. Cook for 5–7 minutes. One or two minutes before taking the pot off the heat, add the kaffir lime leaves. Serve hot.

Ingredients

• Salmon fillets (2 pieces, 250 g)
• Tomato (3)
• Potato (2)
• Onion (1)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Green chilies (2–3)
• Salt (to taste)
• Cilantro (for serving)

Method

First, wash the salmon fillets, rub lightly with turmeric, shallow-fry in oil, and set aside.

Heat oil in a pot and add chopped onion. When the onion softens, add turmeric powder, chili powder, and salt. Add medium-sized cubed tomato and long potato slices. Stir lightly and add 1 cup water. The potato will soften quickly and the tomato will break down into a coating gravy. Add the fried fish and green chilies and cook 2–3 minutes more.

Finish with cilantro and serve.

Ingredients

• Rice (1 cup)
• Red lentils (1/4 cup)
• Roasted mung dal (1/4 cup)
• Water (3 cups)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1 teaspoon)
• Chili powder (1/2 teaspoon)
• Oil (1 tablespoon)
• Tomato (1)
• Potato (1)

Method

Wash the potato and tomato and cut them into small cubes. Add all the ingredients except water to the rice cooker and mix well. I used 1 cup rice and 1/2 cup of two types of dal. You can use any one type of dal if you prefer. Use twice as much water as the total rice and dal combined. For 1.5 cups of rice and dal, I used 3 cups of water. Turn on the rice cooker. When it switches from cook to warm, the khichuri is ready. Serve hot.

Ingredients

• Large round eggplant (1)
• Dried chilies (2–3)
• Onion (1)
• Mustard oil (to taste)
• Salt (to taste)
• Cilantro (to taste)

Method

First, remove the stem from the eggplant, wash it, and score it a few times with a knife. Rub with a little mustard oil and microwave for 12–15 minutes. When the eggplant is soft, take it out. If water has collected at the bottom of the dish, discard it. Mash while still hot.

Add diced onion, chopped cilantro, fried dried chilies, salt, and mustard oil, and mash until well combined. Serve hot with rice or khichuri.

Ingredients

• Laccha semai (250 g)
• Milk (1 liter)
• Sugar (1 cup)
• Cardamom (2)
• Cinnamon (2 sticks)
• Bay leaf (1)
• Raisins (for serving)
• Cashews (for serving)

Method

First, in the dish you will serve the semai in, lightly break apart the laccha semai from the packet and arrange it. In a pot, heat the milk with the sugar, cardamom, cinnamon, and bay leaf. When it comes to a boil, pour the milk over the laccha semai and sprinkle chopped raisins and cashews on top. The amount of milk may seem like a lot, but within a few minutes the semai will absorb it all. Serve once it has cooled slightly.

Ingredients

• Bread (5–6 slices)
• Full-fat milk (1 kg)
• Condensed milk (250 g)
• Sugar (2 cups)
• Raisins (1 tablespoon)
• Chopped nuts (2 tablespoons)
• Ghee (for frying the bread)
• Cardamom (2)
• Cinnamon (2 sticks)
• Bay leaf (1)

Method

First, trim the crusts from the bread slices and cut them into small triangles. Lightly fry them in ghee and set aside. Arrange them neatly in the dish you will use for the shahi tukra.

In a pot, heat the milk, condensed milk, and sugar with the cardamom, cinnamon, and bay leaf, stirring constantly until the milk reduces by about half. Pour the milk over the fried bread and sprinkle chopped nuts and raisins on top. Once the milk has cooled to room temperature, refrigerate it. Shahi tukra is usually served cold. Take it out of the fridge before serving.

Ingredients

• Dorado fish (1 medium)
• Tomato (3–4)
• Onion (1 cup)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Scallions (for serving)
• Cilantro (for serving)

Method

First, scale and wash the fish, cut it into pieces, rub lightly with turmeric, and shallow-fry. Dorado cooks quickly, so 1–2 minutes of frying is enough.

Heat oil in a pan and add chopped onion. When the onion softens, add diced tomato, turmeric, chili powder, and salt, and fry the spices until the tomato breaks down. Add the fried fish and cook for about five minutes. Just before serving, scatter chopped scallions and cilantro on top.

Ingredients

• Radhuni haleem mix (1 packet)
• Chopped onion (1 cup)
• Beef (500 g)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Green cardamom (3)
• Oil (1 cup)
• Cinnamon (3 pieces)
• Cloves (3)
• Salt (to taste)
• Julienned ginger (for serving)
• Chopped green chilies (for serving)
• Chopped cucumber (for serving)
• Lemon (for serving)

Method

Pour the grain packet from the Radhuni haleem mix into a bowl and soak in water for 30 minutes to 1 hour. In another pot, fry some of the chopped onion in oil until golden and crispy. Set the fried onions aside.

Wash 500 g beef and marinate it with the spice packet from the haleem mix, cardamom, cinnamon, cloves, ginger paste, garlic paste, and salt. Let it rest for 15 minutes. In a large pot, heat oil and fry the remaining onion until lightly browned. Add the marinated beef and cook, stirring, until the meat is tender. Add water as needed so the spices do not burn.

Once the meat is cooked, add the soaked grains and cook until they are tender. Keep cooking until the haleem reaches your preferred thickness.

Serve hot topped with julienned ginger, chopped cucumber, green chilies, fried onions, and a wedge of lemon.

Ingredients

• Puffed rice (muri) (500 g)
• Sugar or jaggery (500 g)
• Green cardamom (2)
• Cinnamon (2 pieces)
• Bay leaf (1)

Method

Sift 500 g puffed rice through a strainer to remove dust, sand, and broken bits. In a large pot, make a syrup with the jaggery or sugar and a little water — I usually use 1 cup water for 500 g jaggery. Add the cardamom, cinnamon, and bay leaf for a lovely aroma.

When the syrup is nearly ready, remove the whole spices and take the pot off the heat. Immediately add the puffed rice and mix well. While the mixture is still warm — before the syrup sets — shape it into balls.

Store in an airtight container and enjoy for a long time.

Ingredients

• All-purpose flour (1 cup)
• Butter (1 tablespoon)
• Egg (1)
• Milk (1 cup)
• Sugar (2 tablespoons)
• Baking powder (1/2 teaspoon)
• Vanilla extract (1/2 teaspoon)

Method

Mix all the ingredients in a bowl until you have a fairly thin batter. Heat a frying pan thoroughly, pour in a small amount of batter, and cook over medium heat. When bubbles form on the surface and no wet batter remains on top, flip the pancake and cook the other side.

Repeat with the remaining batter. Serve the pancakes with peanut or hazelnut butter, Nutella, or maple syrup.

Ingredients

• Potato (500 grams)
• Tomato (2)
• Onion (1)
• Cilantro (for serving)
• Green chilies (2–3)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Oil (1 tablespoon)

Method

First, peel and dice the potatoes, then rinse well. Dice 2 tomatoes into small pieces and set them aside with the potatoes. The tomato adds umami and gives the stir-fry a beautiful color.

Heat oil in a pan and add diced onion. When the onion turns lightly golden, add turmeric powder, chili powder, and salt, and stir once. Add the tomatoes and potatoes and keep stirring. Add a little water if needed and cover. The potatoes will soften and the tomatoes will break down within a few minutes. Split the green chilies and add them. Stir a couple of times and sprinkle cilantro just before serving.

This potato stir-fry is wonderful with hot paratha.

Ingredients

• Boneless chicken (200 g)
• Ginger-garlic paste (1 teaspoon)
• Hard-boiled egg (1)
• Carrot (1)
• Cucumber (1 small)
• Mayonnaise (2 tablespoons)
• Salt (to taste)
• Black pepper powder (1 teaspoon)
• White sandwich bread

Method

Finely grate the carrot and cucumber and squeeze out excess water. Boil the chicken with ginger-garlic paste until cooked through, about 5–7 minutes. Shred the chicken into very small pieces. Add the grated carrot and cucumber, mayonnaise, and salt. Grate in the hard-boiled egg and mix well. Season with black pepper to taste. This mixture is the sandwich filling. You can refrigerate it for up to a week.

Trim the crusts from square slices of white bread with a knife. Do not throw the crusts away — toast and grind them into breadcrumbs for later use. Spread the filling on one slice, top with another, and cut into sandwich triangles. Serve.

Ingredients

• Butternut squash (250 grams)
• Green chilies (2–3)
• Onion (1)
• Salt (to taste)
• Cilantro (to taste)
• Mustard oil (to taste)

Method

First, wash the butternut squash, cut it into small pieces, and boil until tender. Take off the heat and mash well.

In a bowl, mash together diced onion, diced green chilies, and chopped cilantro with salt and mustard oil. Add the mashed squash and mix until well combined.

Ingredients

• Rice flour (1.5 cups)
• Egg (1)
• Salt (to taste)
• Oil (1 tablespoon)

Method

Mix all the dry ingredients in a bowl. Add the egg and oil. Add enough water to make a thin batter that can be spread across a pan without a spoon.

Heat a pan over high heat until very hot, then reduce the heat to medium. Pour batter into the center of the pan and swirl to coat the entire surface. This pitha cooks very quickly and does not need to be flipped. Repeat to make the rest.

Serve hot with any mash or beef curry.

Ingredients

• Beef (1 kg)
• Polao rice (2 cups)
• Oil (1 cup)
• Radhuni tehari mix (1 packet)
• Green chilies (6–7)
• Sour yogurt (500 g)
• Salt (to taste)
• Onion (1 cup)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)

Method

Wash the beef, cut it into small pieces, and marinate with a little oil, 1/2 kg sour yogurt, and 1 full packet of tehari mix for 30 minutes to 1 hour. In a separate pot, wash the polao rice well and drain.

In a pan, heat oil and fry most of the chopped onion until golden brown. Set half of the fried onion aside. Add half of the cardamom, cinnamon, cloves, and bay leaves to the remaining fried onion in the pan, then add all of the marinated beef. Cook well until tender. Beef usually takes a little longer; add water if needed. When done, set the beef aside.

In another pot, heat oil with the reserved chopped onion and the remaining whole spices. When the onion softens, add the polao rice and fry well. When the rice is toasted, add water. For 2 cups of rice, I use 6 cups of water. You can also use 5 cups water and 1 cup milk. When the rice is nearly cooked, add the prepared beef and its gravy. Stir well and cook until the water is fully absorbed. Add 6–7 whole green chilies, stir, and let it steam on dum for 10 minutes. During those 10 minutes, gently turn the tehari over 3–4 times. Finish by sprinkling fried onion over the top and serve.

Ingredients

• Parboiled rice (1 cup)
• Milk (1 liter)
• Sugar (1 cup)
• Raisins (for serving)
• Chopped nuts (for serving)
• Cardamom (2–3)
• Cinnamon (2–3 sticks)
• Cloves (2)
• Bay leaf (1)

Method

First, wash the parboiled rice very well and drain the water. Then cook 1 cup of rice with 2 cups of water until tender and set it aside in a pot.

In a pot, combine the milk, cardamom, cinnamon, cloves, bay leaf, and sugar and bring it to a boil. When the sugar melts, add the cooked parboiled rice and stir gently over low heat. Keep stirring over low heat until the milk reduces and thickens. Do not stop stirring at any point, or the payesh may stick to the bottom of the pot. Finally, pour into a serving bowl and sprinkle raisins and chopped nuts on top.

Ingredients

• Milk (1 cup / 250 ml)
• Eggs (2)
• Sugar (1 cup)
• Cardamom (2)
• Cinnamon (2 sticks)
• Bay leaf (1)

Method

First, pour caramel into the bottom of the dish you will use for the pudding and set it aside. To make the caramel, heat 3 tablespoons of sugar and 1 tablespoon of water in a pan over low heat. Within a few minutes the water will evaporate and the mixture will turn a nut-brown color. Immediately spread it evenly across the bottom of the pudding dish. You must spread the caramel while it is still hot; once it cools it will stick to the bottom of the dish.

In another pot, heat the milk with the cardamom, cinnamon, and bay leaf. These spices remove the raw egg smell and make the pudding more flavorful. You can use vanilla extract instead if you prefer. When the milk comes to a boil, remove the pot from the heat, strain out the spices, and let the milk cool to lukewarm. It should be warm enough that you can dip a finger in and hold it there comfortably for a while. Beat the two eggs well with a whisk or fork. Then combine the eggs, milk, and remaining sugar and beat until smooth.

Pour this mixture into the pudding dish and place the dish inside a larger pot. Add water to the larger pot, making sure it comes halfway up the sides of the pudding dish. Bake in an oven preheated to 150°C for 50 minutes. You can also cook it on the stovetop over low heat if you prefer.

To check whether the pudding is done, insert a toothpick into the center and pull it out. If no wet batter clings to the toothpick, the pudding is ready. Remove it from the oven and let it cool. Finally, loosen the edges with a knife and invert it onto another dish. Cut into slices and serve.

Ingredients

• Carrots (1 kg)
• Sugar (1.5 cups)
• Ghee (2 tablespoons)
• Chopped nuts (1 cup)
• Milk (1 kg)
• Raisins (for serving)
• Pomegranate seeds (for serving)
• Cardamom (2)
• Cinnamon (2 sticks)
• Bay leaf (1)

Method

First, peel the carrots, wash them well, and grate them very finely. Heat ghee in a pot and add the whole spices. When the ghee is hot, add the grated carrots and fry them well. The grated carrots will release water; keep frying until they are completely dry. Stir constantly so the carrots do not stick to the bottom of the pot. When the water has evaporated, add the sugar. The sugar will melt quickly. Then add the milk and keep stirring.

When the milk is nearly reduced, add some of the chopped nuts. Cook a little longer until the milk is completely absorbed. Remove from the heat and serve topped with the remaining chopped nuts, raisins, and pomegranate seeds.

Ingredients

• Fragrant rice (1 cup)
• Sugar (1.5 cups)
• Murabba (100 g)
• Chopped nuts (for serving)
• Raisins (to taste)
• Rose water (1 tablespoon)
• Food coloring (2–3 drops)
• Orange juice (1 cup)
• Small sweets (for serving)

Method

First, wash the rice and cook 1 cup of rice with 2 cups of water until tender. When the rice is nearly done, add 2–3 drops of orange food coloring. When the water is nearly absorbed, add the sugar, murabba, rose water, orange juice, and raisins. After stirring for a while, once all the liquid has evaporated, sprinkle chopped nuts and small sweets on top and serve.

Ingredients

• Fragrant rice (1 cup)
• Milk (1 liter)
• Date palm jaggery (250 g)
• Raisins (for serving)
• Cardamom (2–3)
• Cinnamon (2–3 sticks)
• Cloves (2)
• Bay leaf (1)

Method

First, wash the fragrant rice very well and drain the water. In a pot, combine the milk, cardamom, cinnamon, cloves, bay leaf, and date palm jaggery and bring it to a boil. When the jaggery melts, add the fragrant rice and stir gently over low heat. The rice will cook through within a few minutes. Then keep stirring over low heat until the milk reduces and thickens. Do not stop stirring at any point, or the payesh may stick to the bottom of the pot. Finally, pour into a serving bowl and sprinkle raisins on top.

Ingredients

• Radhuni borhani mix (1 packet)
• Plain sour yogurt (1 kg)
• Water (as needed)
• Mint leaves (100 g)
• Cilantro (50 g)
• Crushed ice (as needed)
• Green chilies (5–6)

Method

Blend the mint, green chilies, and cilantro with 1 tablespoon of water to make a paste. In a large bowl, thoroughly combine the yogurt, Radhuni borhani mix, and herb paste.

Add enough water to reach your preferred consistency. The borhani mix already contains salt, so no additional salt should be necessary. Serve with crushed ice.

Borhani can be refrigerated for up to one week.

Ingredients

• Bottle gourd (1 medium)
• Tomato (3)
• Green chilies (2–3)
• Onion (1)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Prawns (20–25)
• Salt (to taste)

Method

First, wash the bottle gourd, peel it, and cut it into small pieces. Wash the tomatoes and cut them into small pieces too. Dust the prawns with a pinch of turmeric and shallow-fry them lightly in oil. Heat oil in a pot and add chopped onion. Then add turmeric powder, chili powder, and salt. Add the bottle gourd and tomato, pour in enough water, and cover. The gourd will soften quickly. Add the fried prawns and green chilies, stir for 2–3 minutes, and serve.

Ingredients

• Spaghetti pasta (250 grams)
• Cream (150 grams)
• Butter (50 grams)
• Milk (150 ml)
• Salt (to taste)
• Black pepper powder (to taste)
• Ham/chicken salami (200 grams)
• Olive oil (1 tablespoon)
• Parmesan cheese (to taste)
• Egg yolk (1)

Method

Bring a large pot of water to a boil with 1 teaspoon of salt. Add the pasta and cook according to the time on the package—usually 10–12 minutes. Reserve some of the pasta cooking water, then drain the pasta.

In a pan, heat 1 tablespoon of olive oil and add the butter. When the butter melts, add diced ham or chicken salami. Once lightly golden, add the pasta and about 100 ml of the reserved pasta water. Add the cream, milk, and salt. Cook for 1–2 minutes. Turn off the heat, add 1 egg yolk, and mix quickly. Serve with Parmesan cheese and black pepper to taste.

Ingredients

• Beef (1 kg)
• Potatoes (4–5)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Coriander powder (1/2 teaspoon)
• Garam masala powder (1 teaspoon)
• Cardamom (4)
• Cinnamon (4 pieces)
• Cloves (4)
• Bay leaves (2)
• Star anise (1, optional)
• Salt (to taste)
• Green chilies (4–5)
• Chopped onion (1 cup)
• Ginger paste (1 teaspoon)
• Garlic paste (1 teaspoon)
• Oil (1/2 cup)
• Roasted cumin powder (1 teaspoon)

Method

Cut 1 kg of beef into medium pieces and wash well. Peel the potatoes, cut them in half, and set aside in a bowl.

Heat oil in a pot and add chopped onion. When the onion softens slightly, add all the spices one by one except green chilies and roasted cumin powder. Watch that the spices do not burn; add a little water if needed. When the masala is fried, add the beef and cook well. Beef usually takes a little longer, so keep frying it properly.

When the beef is nearly tender, add the potato pieces and water to your preferred curry consistency. Cook until both the beef and potatoes are fully done. Finish with green chilies and roasted cumin powder sprinkled over the top.

Ingredients

• Cabbage (2 cups)
• Carrot (1)
• Gram flour (besan) (1 cup)
• Rice flour (1 tablespoon)
• Egg (1)
• Green chilies (to taste)
• Salt (to taste)
• Cilantro (to taste)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon)

Method

Finely shred the cabbage and toss it with 1 teaspoon salt. Let it sit for 30 minutes so the cabbage releases water. Squeeze out the moisture and transfer the cabbage to a fresh bowl. Finely chop a small carrot. Chop the green chilies and cilantro. Mix everything together with the egg and remaining spices.

This recipe uses 1 tablespoon rice flour, which makes the pakoras extra crisp after frying. Add a little water if needed to bring the mixture together. Shape into small pakoras and deep-fry over medium heat until golden brown. Drain on paper towels so excess oil is absorbed. Serve hot.

Ingredients

• Canned tuna (1 can — 190 g)
• Mashed potato (1 cup)
• Turmeric powder (1 teaspoon)
• Red chili powder (1 teaspoon)
• Cumin powder (1 teaspoon)
• Lemon juice (1 tablespoon)
• Egg (1)
• Green chilies (2–3)
• Cilantro (to taste)
• Salt (to taste)
• Oil (for frying)

Method

Drain the tuna well from the can and squeeze out excess water. When buying tuna, choose tuna packed in water — oil-packed tuna does not work as well for this chop. Mix the fish with all the remaining ingredients in a large bowl. If the mixture is too stiff, add a little water. If it is too soft, add a small amount of gram flour, rice flour, or all-purpose flour. Shape into small chops and deep-fry over medium heat until golden brown. Do not fry on high heat — the outside will brown too quickly while the inside stays raw. Serve hot.

Ingredients

• Rice (1 cup)
• Boneless chicken (250 g)
• Eggs (2)
• Oil (as needed)
• Scallion (1)
• Green chilies (2)
• Mushrooms (4–5)
• Cabbage (100 g)
• Green peas (100 g)
• Carrot (1)
• Cucumber (1)
• Soy sauce (1 tablespoon)
• A pinch of tasting salt
• Salt (to taste)
• Small iceberg lettuce (1)

Method

Fried rice is usually made from leftover rice. If you do not have leftover rice, cook rice with the amount listed in the ingredients, let it cool, and chill it in the refrigerator for 15 minutes.

Beat the eggs with a little salt and scramble them like scrambled eggs. Set aside in a separate bowl. Cut the chicken into small pieces, fry lightly with a little salt, and set aside.

Heat oil in a large pan and cook all the vegetables except cucumber and lettuce for a few minutes. The small-cut vegetables will become tender. Add the rice, eggs, and fried chicken. Stir in 1 tablespoon soy sauce, a pinch of tasting salt, and salt to taste. Just before serving, add the cucumber and lettuce, stir once, and serve hot.

Ingredients

• Chinigura polao rice (1 cup)
• Onion (1 large)
• Oil (as needed)
• Cardamom (2)
• Cinnamon (2 pieces)
• Cloves (2)
• Bay leaf (1)
• Salt (to taste)
• Milk (1/2 cup)
• Green chilies (5–6)

Method

Wash the polao rice very well and drain. Chop part of the onion and set some aside. Heat oil in a pan and fry the remaining onion until golden brown. Set the beresta aside. In the same pot, add the reserved chopped onion and whole spices. When the onion softens slightly, add the washed rice. Toast the rice over low heat. It will toast quickly. Keep hot water ready in another pot. When the rice is toasted, a wonderful aroma will rise. Add water using the rule of 3 cups water for every 1 cup of rice. Instead of 3 cups water, I use 2.5 cups water and 0.5 cup milk, which gives the polao a beautiful color.

When the water has absorbed, reduce the heat to very low and spread 5–6 whole green chilies over the top. We are using the chilies only for aroma, so do not slice them or the polao will become spicy. Bring the top layer to the bottom and the bottom layer to the top, then leave it on very low heat for 10 minutes. This is called giving it dum. During those 10 minutes, gently turn the polao over 3–4 times. Finish by sprinkling fried onion over the top and serve.

Ingredients

• Lentils (1/2 cup)
• Turmeric powder (1 teaspoon)
• Green mango (1)
• Onion (1)
• Garlic (1–2 cloves)
• Salt (to taste)
• Green chilies (1–2)
• Cilantro (to taste)
• Oil (2 tablespoons)

Method

In a pot, boil the washed lentils in enough water. Add 1 teaspoon of turmeric. When the lentils are cooked, season with salt and add the peeled and chopped green mango and green chilies. Take the pot off the heat once the mango softens.

Heat 2 tablespoons of oil in a pan and fry the chopped onion and garlic until golden. Pour the oil and fried aromatics into the cooked dal. Simmer for another 1–2 minutes. Add chopped cilantro just before serving.

Ingredients

• Broccoli (1 head)
• Carrot (2)
• Potato (1)
• Green peas (1 cup)
• Zucchini (1 medium)
• Green papaya (1/2 cup)
• Onion (1 large)
• Green chilies (2–3)
• Turmeric powder (1 teaspoon)
• Chili powder (1 teaspoon)
• Salt (to taste)
• Eggs (2)
• Oil (2 tablespoons)

Method

First, wash all the vegetables and dice them into small cubes. I used what I had in the fridge — feel free to use whatever vegetables you have on hand. Drain off excess water from the vegetables. Heat 2 tablespoons of oil in a pan and add diced onion. When the onion turns lightly golden, add turmeric and chili powder and stir. Add all the vegetables, stir well, pour in about 1 cup of water, and cover. The vegetables will cook through and the liquid will evaporate within a few minutes. Season with salt to taste. Before taking off the heat, break in the eggs and mix well, then add the green chilies. Stir for about three minutes, then remove from the heat.

Nearly every item in this dish is optional — leave out what you like. That said, eggs make the stir-fry taste exceptional, so I would not skip them.

Ingredients

• Eggs (3)
• Green chilies (2–3)
• Onions (4)
• Turmeric powder (1/2 teaspoon)
• Chili powder (1/2 teaspoon)
• Ginger paste (1/2 teaspoon)
• Garlic paste (1/4 teaspoon)
• Salt (to taste)

Method

First, boil the eggs and peel them. Lightly score each egg a few times with a knife. Rub the eggs with a little turmeric and salt, then shallow-fry them in hot oil in a pan until golden.

In the same pan, using the remaining oil, add the chopped onions. When the onions soften, add the turmeric, chili powder, ginger paste, garlic paste, and salt. After 2–3 minutes, add a little water so the spices do not burn. Keep cooking until the masala is well fried. When it is nearly done, add the fried eggs. Just before taking the pan off the heat, add 2–3 green chilies cut into strips. Serve hot with plain white rice.