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Ingredients

1. 175 Grams Yellow Split Peas (channa dal)
2. (6 ounces) 90 Grams White Gram Beans (urad dal)
3. (3 ounces) 45 Grams Yellow Mung Beans (moong dal)
4. (1 1/2 ounces) 45 Grams Red Lentils (masar dal)
5. (1 1/2 ounces) 1/2 Teaspoon Turmeric
6. 2 Teaspoons Salt (or to taste)
7. 6 Tablespoons Vegetable Oil
8. 2 Medium Onions, Peeled, Sliced in Thin Rings
9. 2 Teaspoons Garlic, Minced
10. 2 Teaspoons Ginger, Grated or Crushed
11. 3 Medium Tomatoes, Sliced in 2cm thick wedges
12. 2 Tablespoons Vegetable Oil
13. 1 1/2 Teaspoons Cumin Seed
14. 1/2 Teaspoon Cayenne Pepper
15. 1 Teaspoon Paprika
16. 4 Tablespoons Fresh Coriander, Chopped
17. Green Chilies, Minced

1. Pick clean and wash all the beans thoroughly in several changes of water. Put them in a deep pot with 1/2 teaspoon turmeric and 1 1/2 litres (1 1/2 quarts) of water. Bring the water to the boil and stir often to prevent the beans from sticking to the bottom of the pan or lumping together. Cook over medium heat, partially covered, for about 30 minutes.
2. Stir in the salt to taste. Keep the lentils on a low simmer while you make the fried seasonings.
3. Heat 4-6 tablespoons of the oil in a large frying pan over medium high heat. Add the onions and cook, stirring constantly, until they turn light brown (15-18 minutes). Add the garlic, ginger and chilies and continue cooking for 2 more minutes. Increase the heat to high, add the tomatoes, and fry, turning them carefully and shaking the pan, until they look slightly browned and cooked (about 5 minutes).
4. Pour the entire contents of the pan over the dal and gently stir to mix. Continue simmering while you make the spiced butter.
5. Wipe the frying pan clean and place it on medium-high heat. Add the remaining 2 tablespoons of the oil. When it is hot, add the cumin, cayenne and paprika. Immediately pour the entire contents of the pan over the dal, scraping the mixture out with a rubber spatula. Stir a few times, just to streak the dal with the spiced butter.
6. Serve garnished with coriander and more paprika.

   SAG GOSHT

   1. Ghee - 4 tbs.
   2. Mustard Seeds - 1.5 tbs.
   3. Garlic cloves, crushed - 2
   4. Cardamom seeds, crushed - 2 tsp.
   5. Ground Coriander - 1tbs.
   6. Fresh root ginger, peeled and chopped - 1.5 inches
   7. Lean boned lamb, cubed - 2 lb.
   8. Medium Onion chopped - 1
   9. Green Chilies, chopped - 3
   10. Sugar - 1 tsp.
   11. Turmeric - 1 tsp.
   12. Spinach, trimmed, washed and chopped - 2 lb.
   13. Salt - 1.5 tsp.
   14. Black Pepper - .5 tsp.
   15. Yogurt - 3 Tbs.

   Fry until the seeds begin to pop. Stir in the garlic, cardamom, coriander and ginger and fry for one minute, stirring constantly. Add the lamb cubes and fry until they are evenly browned. Stir in the onion, chilies and sugar and fry until the onion is golden brown. Stir int he turmeric and spinach and cook for three minutes. add the remaining ingredients and reduce the heat to low. Cover and simmer for one hour or until the meat is cooked through and tender and stir well. Preheat the oven to cool 150 C (Gas Mark 2, 300 F). Put the casserole into the oven and cook for 20 minutes. Remove from the oven and serve at once.

   LAMB MASALA

   This rich, flavoursome dish originates in the fertile Punjab, a state now divided between India and Pakistan. There is nothing more important to a Punjabi man's diet than bread, and meals are accompanied by flat round cornbread rotis or rich, flaky pan-fried paratha layered with ghee (clarified butter). Rice is reserved for special occasions or for rice pudding, for the only food that makes a Punjabi feel he has eaten a proper meal is his bread! You of course, can serve this dish with plain boiled rice.

   Ingredients

   1. 3 in piece of fresh ginger peeled and coarsely chopped
   2. 3 tbsps peeled and coarsely chopped garlic
   3. 6-8 lamb chops from the ribs, remove all extra fat
   4. 8 fl oz grated or finely chopped tomatoes
   5. 2 medium sized onions very finely chopped
   6. 1 tbsp cayenne
   7. 12 fl oz Greek yoghurt beaten
   8. 1 1/2 tsps salt
   9. 1 tsp ground roasted cumin seeds
   10. 1-2 tsps Punjabi garam masala
   11. 3 tbsps lemon juice
   12. 2-3 tbsps chopped fresh green coriander

   Put the ginger and garlic into the container of an electric blender with 2-3 tablespoons of water and blend to a paste. Put the chops, tomatoes, onions, cayenne pepper, yoghurt, salt and ginger-garlic paste into a large wok or heavy-bottomed saucepan. Stir and bring to the boil. Turn the heat to low, cover and simmer for 50 minutes or until the chops are almost cooked. Add the cumin seeds and simmer for 10 to 15 minutes or until the meat is tender and the sauce thick. Add the garam masala and lemon juice and stir. Sprinkle fresh coriander over the top and serve.

   KARI MURGHA

   This dish from the Punjab takes only 30 minutes to prepare. In India fresh tomatoes would be used in this dish.
   1. 4 medium onions, chopped
   2. 2 tablespoons curry powder
   3. 1/2 cup butter or cooking oil
   4. 1 cup or 1 can (8 ounces)tomato sauce
   5. 2 teaspoons salt
   6. 1 frying chicken (2 to 3 pounds)
   7. 3/4 cup hot water

   Use a casserole or large skillet with lid. Cook onions and curry powder in butter for 10 to 15 minutes. Add tomato sauce and salt. Disjoint and skin chicken, and place in sauce. Cook, uncovered, over medium heat, turning frequently until sauce becomes quite dry and chicken tests done with fork, about 15 minutes. Add hot water, cover pot, and cook over low heat for 5 minutes. Makes 4 servings.

   MAKHAN MURGHA

   Total butter: 1 stick

   CUT one 3-lb chicken, skin removed, into 10 pieces.

   COMBINE and process for 15 seconds: 4 garlic cloves, halved 1 medium fresh hot green chili, seeded, one 2-inch piece fresh ginger, peeled, coarsely chopped

   ADD and process 15 seconds: 2 cups finely chopped onions

   ADD and process 15 seconds: 8 cardamom pods, cracked 9 cloves

   HEAT in large saucepan/ skillet: 3 Tablespoons butter (heat until foam is going down)

   BROWN on medium heat: 1/2 the chicken pieces ("lightly browned on all sides) Transfer to plate, repeat with 3 more tablespoons butter and remaining chicken.

   ADD TO PAN and cook, stirring constantly: The rest the butter The garlic/onion/spice mixture Cook it for 10 minutes or until liquid has evaporated.

   ADD and cook 2 minutes, stirring constantly: 2 teaspoons cumin seeds 1 teaspoon chili powder (unspiced ground chili peppers) One 1 1/2 inch piece cinnamon stick

   ADD and cook, stirring often, 10 minutes: One 16 ounce can whole tomatoes, chopped, with juice 1/2 teaspoon salt (sounds silly, with that in butter and tomatoes)

   ADD: The chicken and its juices

   REDUCE HEAT to low, cook covered 30 minutes, until chicken is tender and sauce is thickened. GARNISH WITH: 1/4 cup fresh coriander (for 6)

   MATTAR CHEESE

   This Punjabi dish, with some variation in the spices, is eaten all over North India. Indian restaurants, whether in India or outside it, almost always serve it on their thali, or vegetarian platter. As an interesting variation, you could substitute a diced 6 oz. cake of regular bean curd for the paneer. Serves 6

   1. 1 medium sized onion, peeled and chopped
   2. 1 inch cube of fresh ginger, peeled and chopped
   3. 6 tbl veg. oil
   4. paneer (plus 2 cups of the whey)
   5. 1 whole dried red pepper
   6. 1 tbsp. ground coriander seeds
   7. 1/4 tsp ground turmeric
   8. 3 medium sized tomatoes, peeled and minced
   9. 1 tsp salt
   10. 1/8 tsp freshly ground black pepper
   11. 3 cups shelled fresh or 2 packages defrosted frozen peas

   Put the chopped onion and ginger into a blender or food processor along with 1/3 cup water and blend until you have a smooth paste. Leave paste in the blender container. Heat oil in a heavy 10 inch wide pot over a medium flame. When hot put in the pieces of paneer in a single layer and fry until golden brown on all sides. This happens pretty fast. Remove to a plate. Put the dried red pepper into the same oil. Within 2 seconds, turn the pepper over so that it browns on both sides. Now put in the contents of the blender (keep your face averted as the paste might splatter). Fry, stirring constantly, for about 10-12 minutes, or until paste turns a light brown color. Add the coriander and turmeric and fry, stirring, for another minute. Put in the minced tomatoes. Stir and fry for another 3 to 4 minutes or until the tomatoes turn a dark, reddish brown shade. Now pour in 2 cups of the whey. Add the salt and the black pepper. Mix well and bring to a boil. Cover, lower heat, and simmer gently for 10 minutes. Lift cover and put in the paneer pieces and the peas. Cover and simmer for 10 minutes or until the peas are cooked.

   DAL SWADI

   You can substitute supermarket lentils for the masoor dal in this recipe, but if you've ever had masoor dal, you'll know regular lentils are a poor substitute. Serve this dish with rice and a green salad. Chapati or whole-wheat flour tortillas can be served to help scoop up the dal.

   1. 2 cups masoor dal Water
   2. 1 1/2 teaspoons garam masala
   3. 1 1/2 teaspoons turmeric
   4. 1 teaspoon salt
   5. 1/3 cup oil
   6. 1 1/2 onions, chopped
   7. 1 head garlic, separated, chopped
   8. 1 (1-inch piece) ginger root, chopped
   9. 2 jalapeno chiles, chopped
   10. 2 tomatoes, chopped
   11. 1 bunch cilantro, chopped

   Rinse dal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add dal. Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As dal cooks, uncovered, water will evaporate and mixture will thicken. Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned. Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric. Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens. Pour in pot of dal and simmer to blend flavors. Taste and add more salt if needed. Makes 6 to 8 servings.

   LOBBHIA

   1. 2 cups blackeyes
   2. 1 1/2 teaspoons salt, or to taste
   3. 1 1/2 teaspoons ground coriander
   4. 3/4 teaspoon ground cumin
   5. 1/2 teaspoon ground turmeric
   6. 2 tablespoons oil
   7. 1 small onion, chopped
   8. 2 large cloves garlic, chopped
   9. 1 (3/4-inch piece) ginger root, peeled and chopped
   10. Scant 1/2 teaspoon cumin seeds
   11. 1 medium tomato, chopped

   In pot soak beans overnight in water to cover generously. Next day, drain beans, cover with fresh water and bring to boil. Add salt, coriander, cumin and turmeric. Simmer until beans are just tender, about 30 to 45 minutes. Heat oil in deep saucepan. Add onion, garlic, ginger and cumin. Fry 10 minutes and add tomato. Cook another 5 minutes and add beans and cooking liquid. Continue to simmer, uncovered, until beans are soft but not completely dissolved. Mixture should be soupy. Makes 6 to 8 servings.

   CHICKEN DILRUBA

   Ingredients:

   1. 2 medium onions
   2. 1 cup milk
   3. 2 tbs. chopped fresh ginger root
   4. 2 TB Punjabi garam masala
   5. 6 tbs. butter or vegetable oil
   6. 1 tsp. ground turmeric
   7. 3-4 lb. chicken, skin removed, cut
   8. 2-3 fresh green cayenne peppers, minced, into small pieces or serranos/jalapenos as substitute
   9. 1 cup fresh plain yogurt
   10. Salt and ground cayenne to taste
   11. 1/4 cup almonds, ground A few strands whole saffron, soaked in 2 tbs. warm milk
   12. 1/4 cup walnuts, ground
   13. Minced fresh cilantro and whole 1/4 cup melon, pumpkin or squash seeds almonds/cashews for garnish (optional), ground

   Put the onions and ginger in a blender or food processor and process into a smooth paste (consistency of apple sauce). Heat the butter or oil in a heavy, deep skillet and gently brown the onion-ginger mixture, stirring often. Add the chicken and yogurt. Combine well and cook over medium heat until the mixture becomes rather dry and the chicken begins to brown. Grind the almonds, walnuts and melon seeds until quite fine. Stir them into the milk, then add the mixture to the chicken along with the garam masala, turmeric, chili peppers, salt and ground cayenne. Cook over medium heat, stirring often, until the chicken is very tender and the sauce is very thick (about 10-15 minutes). Stir in the saffron/milk mixture and cook 1-2 minutes longer.

   GAJAR HALWA

   For 12 to 16 persons:

   1. 3 sticks (3/4 pound) sweet butter
   2. 3/4 cup whole milk ricotta cheese
   3. 3/4 cup nonfat dry milk powder
   4. 1/2 cup blanched slivered almonds
   5. 2 tbsp. chopped pistachios 6 cups packed shredded or grated carrots (2 1/2
   6. 3 pounds)
   7. 9 tbsp. sugar
   8. 1 1/2 tsp. ground cardamom
   1. Melt 1 stick (8 tbsp.) of the butter in a skillet. Add the ricotta and dry milk, mix it in, and cook over medium-high heat to a thick paste (about 15 minutes), stirring constantly. Transfer the mixture to a small plate and set aside.
   2. Wipe the skillet clean and add 2 tbsp. of the butter along with the almonds. Cook over medium-high heat until the almonds turn light golden (about 2 minutes), turning and tossing constantly. Drain the almonds on paper towels and set aside for garnish. Add the pistachios to the same skillet and cook until they become crisp (about 1 minute). Drain the pistachios on paper towels and set aside separately.
   3. Wipe the skillet clean and add 1 stick (8 tbsp.) butter and place over medium-high heat. When the butter melts, add carrots and stir-fry until they are will coated with butter. Reduce heat to medium or medium- low, cover, and cook for 8 minutes or until the carrots are cooked but not mushy. Add sugar and cardamom and cook until the carrots are glazed (about 5 minutes), stirring constantly.
   4. Blend in the milk-cheese paste and continue cooking and adding the remaining 6 tbsp. of butter in small portions, until the halwa looks thick and glazed (12 - 15 minutes). Turn off the heat and stir in the pistachios. The halwa can be made ahead and kept refrigerated for up to 1 week.

   ALOO PARATHA

   Parathas in general are bread. This one is stuffed with potato and tastes great.

   Ingredients:(To Make: 6)

   1. Potato -- 3 ( if big)
   2. Red chilli powder -- 1 tsp
   3. Salt to taste
   4. Cilantro leaves -- 1 1/2 tbsp (Chopped)
   5. Wheat -- 2 cups
   6. Oil -- 2 tbsp

   Method:

   1. Boil and peel the potato. Mash well . Add chilli powder, salt, cilantro and mix well. Shape into small round balls.
   2. Make a soft dough with wheat, oil and salt. Shape into a ball and roll into a 4 inch circle. Keep the potato ball in the center and close from the sides. Brush with dry wheat powder and roll gently and evenly( Do not roll continuously). Now place on a skillet (already hot) and cook(or roast) both sides. Spread a little butter on it. Serve with any spicy gravy.
      Note: If it does not turn out great, do not despair. You will be able to make good parathas with some practice.

   CHIKEN TANDOORI

   1. Chicken 1 No.
   2. Lemon juice 3 tsp.
   3. Red chili powder 2 tsp.
   4. Curd (Yogurt) As per taste
   5. Garlic paste 1 tsp.
   6. Ginger paste 1 tsp.
   7. Garam masala powder ½ tsp.
   8. Mustard oil 1 tsp.
   9. Oil For basting
   10. Salt As per taste
   1. Skin the chicken and make diagonal incisions all over.
   2. Mix 1 tablespoon red chili powder, salt and 2 tablespoons lemon juice. Apply this to the chicken and leave it for half an hour.
   3. Hang Curd/Yogurt in the muslin cloth for some time. Take Yogurt in a bowl, add red chili powder, salt, lemon juice, Ginger Paste, Garlic Paste, Garam Masala Powder and mustard oil. Mix well.
   4. Apply this marinade to the chicken. Put the chicken onto the skewer and roast in the tandoor oven.
   5. When chicken is almost done, baste it with oil, roast again till done.
   6. Serve hot with onion slices and lemon wedges.

   CHICKEN MAKHANI

   1. Chicken 1 no.
   2. Red Chili Powder 1 tsp.
   3. Lemon Juice 1 tsp.
   4. Butter for basting 1 tsp.
   5. Salt As per taste

   Marination

   1. Curd (Yogurt) 1 tbsp.
   2. Ginger paste 2 tbsp.
   3. Garlic paste 2.tbsp.
   4. Red chili powder 1 tbsp.
   5. Mustard oil 2 tsp.
   6. Lemon juice 1 tsp.
   7. Salt As per taste

   Makhani Sauce

   1. Whole garam masala 1 tsp.
   2. Tomato puree 400 gms.
   3. Sugar/Honey 2 tsp.
   4. Ginger paste 1 tsp.
   5. Garlic paste 1 tsp.
   6. Red chili powder 1 tsp.
   7. Garam masala powder ½ tsp.
   8. Fresh cream 100 ml.
   9. Kasoori methi ½ tsp.
   10. Butter 50 gms
   11. Salt As per taste
   1. Skin and clean the chicken. Make incisions with a sharp knife on breast and leg pieces.
   2. Apply a mixture of red chili powder, lemon juice and salt to the chicken and leave it aside for half an hour.
   3. Remove whey of Curd/Yogurt by hanging it in a muslin cloth for 15-20 minutes. Mix red chili powder, salt, Ginger Paste, lemon juice, Garlic Paste, Garam Masala Powder and mustard oil to the yogurt.
   4. Apply this marinade onto the chicken pieces and refrigerate for 3-4 hrs.
   5. Put the chicken on to the skewers and cook in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 8-10 minutes or until almost done. Baste it with butter and cook for another 2 minutes. Remove and keep aside.
   6. Heat butter in a pan. Add Whole Garam Masala. Let it crackle, then add Ginger paste, Garlic paste and chopped green chilies. Cook for 2 minutes.
   7. Add tomato puree, red chili powder, garam masala powder, salt and one cup of water. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey or both and kasoori methi.
   8. Add cooked tandoori chicken pieces. Simmer for 5 minutes and then add fresh cream.

   CHIKEN METHI

   1. Chicken 750 gms.
   2. Chopped onion 2 cups
   3. Garlic paste 2 tbsp.
   4. Chopped ginger 2 tbsp.
   5. Chopped green chili 1 tbsp.
   6. Whole Garam masala 1 tbsp.
   7. Chopped green coriander 1 tbsp.
   8. Bay leaf 2 no.
   9. Kasoori methi 2 tbsp.
   10. Coriander powder 1 tbsp.
   11. Garam Masala powder 1 tsp.
   12. Turmeric powder 1 tsp.
   13. Curd (yogurt) 1 cup
   14. Oil 2 tbsp.
   15. Salt As per taste
   1. Clean, skin, wash and cut chicken into medium sized pieces.
   2. Heat oil in a pan. Add Whole Garam Masala and bayleaf. Sauté until cardamom starts to crackle.
   3. Add chopped onions and cook until translucent and soft. Make sure to stir continuously. Add chopped ginger, Garlic Paste, turmeric powder, coriander powder and chopped green chilies. Sauté' for a minute.
   4. Add chicken pieces and beaten Curd/Yogurt and cook on a high flame for 7-8 minutes. Add kasoori methi, Garam Masala Powder, chopped fresh coriander, salt and ¾th cup of water. Cover the pan and cook on a slow flame for ten minutes.
   5. Serve hot.

   MURGH MUSSALAM

   1. Chicken 1 no.large
   2. Onion 1 no.
   3. Coriander seeds 1 tbsp.
   4. Aniseed 1 tbsp.
   5. Cumin seeds 1 tbsp.
   6. Roasted gram dal 4 nos.
   7. Dry red Chilies 4 nos.
   8. White cardamoms 4 nos.
   9. Black Cardamoms 2 nos.
   10. Cloves 4 nos.
   11. Whole black peppers ½ tbsp.
   12. Coconut 2" piece
   13. Almonds 1no.
   14. Curd ½ pint
   15. Saffron a pinch of
   16. Ghee 6 tbsp.
   17. Salt To taste
   1. Slice the onion.
   2. Soak saffron in spoonful of hot water.
   3. Roast all the remaining spices without any fat in a frying-pan and grind together.
   4. Heat half the Ghee in a large saucepan and brown the chicken on all sides.
   5. Remove, and pour in the remaining ghee.
   6. Fry onion till brown, add the ground spices and ground coconut. Fry for 5 minutes.
   7. Put chicken back into the pan.
   8. Blend Curd/Yogurt with 1500 mls. water and pour into the pan together with salt. Cover tightly and cook till liquid dries and chicken is tender.
   9. Just before serving add saffron water and garnish with chopped almonds.