• Lamb meat mince ½ kg
• Onion chopped 1
• Ginger garlic paste 1 tbsp
• Green chilies 4-5
• Whole garm masala 1 tbsp
• Canola cooking oil as required
• Fresh coriander leaves ½ cup

Steps:

• Wash mince meat and keep aside for drying water from it.
• Mix all the ingredients in mixing bowl except cooking oil.
• Blend them well with help of hands.
• Take steel sticks and wrap meat mixture on them with help of hands.
• Heat them on burned coals.
• Keep basting with cooking oil.
• Separate the kababs from sticks when they are prepared.
• Garnish with onion rings and serve hot with chili sauce.

• Minced beef ½ kg
• Cooking oil 3 tbsp
• Cumin seeds 1 tsp
• Medium sized onion 2
• Ginger garlic paste 2 tbsp
• Garm masala 1 tbsp
• Tomatoes chopped 2
• Chopped coriander leaves 2 tbsp
• Salt to taste
• Red chili powder 2 tsp
• Lime juice 1 tbsp

Steps:

• Heat cooking oil in a wok and fry cumin seeds for 1 minute.
• Add onion and fry till soft or light golden.
• Add ginger garlic paste and fry for 1 minute.
• Add minced beef and all other spices and fry for 10 minutes.
• Add tomatoes and cook till they become soft.
• Add some water and cover the wok with lid and let it cook for 15 minutes.
• Add lime juice and turn the flame off.
• Garnish with green chilies and coriander leaves.
• Serve with hot chapatti.

• Mutton cubes 1 kg
• Onion large 2
• Green chilies chopped 4-5
• Tomatoes large 2
• Capsicums 2
• Ginger chopped 1 tbsp
• Garlic chopped 1 tbsp
• Yoghurt 1 cup
• Oil 4 tbsp
• Coriander powder 1 tsp
• Cumin seeds 1 tsp
• Turmeric powder 1 tsp
• Cinnamon stick 1 inch
• Salt to taste
• Red chili powder 2 tsp
• Coriander leaves 3 tbsp
• Cardamoms 1-2

Steps:

• Grind cinnamon, cloves and cardamoms together.
• Mix with salt and rub on meat cubes.
• Marinate for 15 minutes.
• Cook meat in pressure cooker till tenders.
• Put 1 tbsp of oil in cooking pot and fry green chilies, onion, ginger and garlic.
• Blend this paste with yoghurt and remaining cloves, cinnamon and cardamoms.
• Heat remaining oil and fry capsicums, tomatoes, onion and green chilies.
• Add blended paste to this mixture and cook for 5-10 minutes.
• Add chili powder, salt, turmeric powder, cumin seeds and coriander powder.
• Add cooked meat and mix finely.
• If it is too dry, add little water to make gravy.
• Garnish with chopped coriander leaves and ginger and serve hot with steamed rice.

Ingredients

• Large potatoes 1 kg
• Chat masala as required
• Raisins 2 tsp
• Cumin seeds 1 tsp
• Garm masala 1 pinch
• Salt to taste
• Cooking oil for frying
• Coriander leaves 2 tbsp
• Butter 2 tsp
• Lemon juice 2 tsp
• Cashew nuts broken 4-5
• Red chili powder 1 tsp

Steps:

• Peel the potatoes.
• Scoop out the central part of potatoes.
• Fry potato shells and scoops separately.
• Let the sides become crisp but avoid changing color of potatoes.
• Add all the ingredients in the scooped out parts of potatoes and mash with the help of hands.
• Stuff this mixture into potato shells.
• Put grated cheese on top.
• Grill in oven till golden brown.
• Garnish with coriander leaves and garm masala.
• Serve hot with red chili sauce and rice.

• Masoor whole 2 cup
• Onion small 4-5
• Tomatoes chopped 2
• Green chilies 7-8
• Red chili powder 2 tsp
• Turmeric powder 1 tsp
• Salt to taste
• Cooking oil as required
• Cumin seeds 2 tsp
• Coriander seeds 2 tsp

Steps:

• Wash masoor finely.
• Cook masoor with water, red chilie powder, salt, green chilies, tomato and whole onion till done.
• Heat oil in vessel and fry onion sliced till golden brown, add cumin seeds and fry for 1 minute.
• Pour on cooked masoor.
• Garnish with coriander leaves and ground garm masala.
• Serve with steamed rice or chapatti.

• Chicken mince 300 gms
• Carrot peeled and grated 1
• Chinese cabbage chopped 1 cup
• Green onion sliced 1
• Cheese grated ½ cup
• Egg beaten 1
• Olive oil as required
• Sweet and sour spring sauce for serving
• Frozen spring roll wrappers

Steps:

• Preheat oven to 200 degrees F.
• Line the baking trays with baking paper and keep aside.
• Combine all the ingredients in a bowl and mix well with hands.
• Spread spring roll wrappers fronting 1 corner to you.
• Place 1 tbsp of filling on wrapper.
• Fold over sides of wrapper and tightly close the edges of roll wrapper.
• Spray with olive oils and bake in oven.
• Bake for 25-30 minutes till golden brown and crisp.
• Serve with dipping sauce.

• Egg yolks 3
• Corn oil ½ cup
• Steamed rice 2 cup
• Asparagus as required
• Salt to taste
• White pepper powder 2 tsp
• Coriander leaves chopped for garnish
• Light soy sauce 3 tbsp
• Carrot scallops ½ cup
• Shrimps ½ cup
• Squid ½ cup

Steps:

• Blanch all vegetables and seafood and keep aside.
• Heat oil in a pan and add yolk, keep stirring slowly.
• Add vegetables and seafood and cook for 5 minutes.
• Cook till seafood cook finely.
• Add steamed rice.
• Season with salt and white pepper powder.
• Toss well, garnish with coriander leaves and serve hot.

• Chicken pieces 1 kg
• Fenugreek seeds 1 tsp
• Mustard seeds 1 tsp
• Fennel seeds 1 tsp
• Cumin seeds 1 tsp
• Red chili powder 1 tsp
• Turmeric powder 1 tsp
• Onion seeds 1 tsp
• Ginger garlic paste 1 tbsp
• Large onions 2
• Red dry chilies 3-4
• Lemon juice 2 tbsp
• Water ½ cup
• Cooking oil 1 cup

Steps:

• Take heavy bottomed pan and heat oil in it.
• Add all the seeds and fry for two minutes.
• Add onion slices and fry till soft and coated by oil.
• Transfer fried onion and seeds to another dish, leave the oil.
• Add ginger garlic paste and red chili powder in oil and cook.
• Add chicken pieces and fry for 5 minutes.
• Add water and boil for 20 minutes.
• Add tomato puree and fry chicken on high flame.
• Add fried onion and seeds and simmer for 5 minutes.
• Achar chicken is ready, serve with chapatti.

• Eggs 2-3
• Potato large 1
• Onion 1
• Chili powder 1 tsp
• Salt to taste
• Mustard 1 tsp
• Oil as required
• Pepper powder to taste

Steps:

• Splutter mustard, chop onion and fry till transparent.
• Boil potatoes, mash them and add in fried onion.
• Add salt, chili powder and let it cook for 5 minutes.
• Beat eggs with little amount of salt in it.
• Pour this mixture over potato and onion.
• Sprinkle pepper powder and salt over it.
• Cook on low flame.
• Turn the omelet carefully to the other side.
• Dish out in serving dish and serve on breakfast.

• Shrimps ½ kg
• Lemon juice as required
• Shan masala packet 1
• Cooking oil for frying

Steps:

• Peel, wash and dry shrimps finely.
• Heat cooking oil in a karahi on high flame.
• Put shrimps into a bowl and add lemon juice enough to wet the shrimps.
• Mix with hands.
• Put shan masala in a separate bowl.
• Take each piece of shrimp and dip roll it in shan masala and deep fry.
• Golden brown from both sides and dish out.
• Serve with chili sauce and enjoy.