yakhni gravy (salad )

 preparation time : Nil 
cooking time : 15 minutes 












ingredients :



oil                                          1 tbsp
cinnamon stick                  1
green cardamom             2
black peppercorns          3
mace                                           1/2 
clove                                           1
onion                                           1 grated 
degi mirch powder /          1/2 tsp        
red chilly powder
turmeric powder                     1/4 tsp
cumin powder                         1/4 tsp
water                                        1 cup 
curd                                              1/2 cup
fennel powder                      1 tsp
ginger    grated                       1/4 tsp
salt                                             1/2 tsp
coriander leaf                          2 tsp

method :

• to prepare yakhni gravy heat oil in a pan add cinnamon stick , black pepper corn , clove , green cardamom , onion and sauté till onion get nice brown color , 
• add degi mirch / red chilly powder , turmeric powder , cumin powder and stir .
• in a small bowl take curd , grated ginger , and fennel powder nix all together well now pour this mixture into spice mixture and stir , cover and cook for 5 minutes on slow flame , 
• add water according to gravy you want and cook for 5 minutes .
• add salt and fresh coriander at the end .
• remove in a bowl and serve with biryani , pulao or any rice recipe .

kachoomber salad

preparation time : 10 minutes 

cooking time : Nil











ingredients :


cucumber                      1(finely chopped )
lemon                            1
tomato                            2 (finely chopped )
onion                              1 ( finely chopped )
salt                                  1/4 tsp
fresh coriander leaf          1 tbsp chopped 
mint leaf                            1 tsp chopped 
green chillies                    2 finely chopped 
cabbage leaf                       1 to garnish 



method :

• take chopped cucumber , chopped tomato ,onion fresh chopped coriander leaf and chopped mint leave,chopped green chillies toss all together .

• add salt and half lemon juice again toss it well .

• remove in a serving bowl and serve it with any pulao , biryani or korma dishes, 

Boondi Anar ka raita (curd-pomegranate salad )

preparation time : 10 minutes 

cooking time : Nil 

ingredients :


curd                      1 cup
water                    1/4 cup
salt                        1/4 tsp
cumin powder        1/4 tsp roasted 
green chilly chopped    2 
mint leave                 1 tsp
boondi                        1/4 cup
Pomegranate               1/4 cup 




for garnishing :

pomegranate                  1 tsp
Boondi                           1 tsp
red chilly powder           1 tsp
roasted cumin powder     1 tsp
mint leaf                            2


method :

• to prepare this salad in a bowl take 1/4 cup of water and 1 cup curd mix well together to make smooth paste .

• add pomegranate , chopped green chillies , mint leave , boondi ,salt and roasted cumin powder . mix all together .

• remove in a serving bowl and garnish it with pomegranate , cumin powder , red chilly powder , and few boondies .

• serve with biryani ,pulao or any gravy type dish 

masala chicken pulao (spicy chicken rice )

preparation time : 10 minutes 

cooking time : 30 to 40 minutes













ingredients :


chicken                 800 grams (skin removed )
basmati rice          1 cup (soaked in 
                                       water for 30 minutes )

curd                                      2 tbsp
red chilly powder       1 tsp
salt                           taste 
ginger garlic paste              1 tsp
desi ghee / butter                  2 tbsp
Cinnamon stick                     1
star anise                             1
clove                                       2
black pepper corn               4
mace                                 1
green cardamom                   3
onion chopped                        2
coriander powder                    1 tsp
cumin powder                           1 tsp
biryani masala                          1/2 tsp
mint leaf                                   1 tsp
coriander leaf                            1 tsp chopped 
green chilly chopped                  2
water                                          2 cup
lemon juice                                 1 tsp


to garnish :

green coriander leaf              1 tsp
green chilly                            1 sliced 

method :

• to marinate the chicken take chicken pieces  in a bowl add ginger garlic paste ,lemon juice , curd ,red chilly powder mix well and set aside for 30 minutes .

• heat ghee in a pan add star anise , cinnamon stick , black peppercorns , mace clove ,black cardamom , onion and stir fry till onion get nice light brown color .
• add marinated chicken and roast at least 5 to 8  minutes on high flame .
• add cumin powder , coriander powder , biryani masala , red chilly powder , and salt and stir again for 5 to 8 minutes .
  
• add mint leaf , coriander leaf , green chillies and 2 cup water . allow the water to boil . 
• as soon as water start boiling add soaked rice in it and cover the pan and cook 20 to 25 minutes . serve in a platter and garnish it with coriander leaf and green chilly .
• serve hot with and raita .

Sindhi biryani

 preparation time : 45 minutes

cooking time :     30 to 40 minutes

ingredients :


rice                                      3 cup (soaked in water )
lamb meat                       1/2 kg 
ghee                                  2 tbsp
bay leaf                               1
Cinnamon stick            2
green cardamom          4
brown cardamom         1
black pepper corn         5
clove                                    2
salt                                         1 tsp
red chilly powder         1 tsp
turmeric powder           1/4 tsp
cumin powder               1/2 tsp
biryani masala               2 tsp
curd                                  1/2 cup
tomato puree                     2 tbsp
water                                 1 cup
ginger                                1 tsp grated 
garlic                                 1 tsp grated 
fried onion                         2 tbsp
potato  fried                          2 (chopped and fried )
tomato                                  3 chopped   
mint leaf                               1 tsp
green chilly                           1 tsp chopped
coriander leaf                       1 tbsp
saffron milk                           3 tsp ( few strands of saffron soaked in milk )
kewra water                          1 tsp
roasted onion                       1/2 cup                       


to garnish :

coriander leaf                       1 tsp


method :
for rice :

• for biryani rice .
  

 for mutton :

• to make sindhi biryani heat ghee in a pan , put mace , bay leaf , cinnamon stick , black peppercorns , green cardamom , and clove stir for a while .
• put lamb meat ,grated ginger , grated garlic and stir for 4 to 5 minutes .
• add salt , red chilly powder , turmeric powder ,cumin powder , biryani masala and stir fry this mixture on high flame .
• mix curd , tomato puree ,to thicken the gravy .
• pour water and cover the pan and let it cook for 30 minutes on slow flame .
• add roasted onion in the end and turn off the gas.

asselmbling :

• in prepared mutton pan  add fried potato , followed by chopped  tomato sprinkle biryani masala ,chopped mint leaf , chopped green chilly ,chopped coriander.

• thereafter place layer of rice followed by saffron milk , mint leaf ,coriander leaf fried onion , and kewda water and tightly cover the pan and cook it 25 more minutes on slow flame .

• serve in a platter and garnishserve in a platter and garnish it with coriander leaf .    it with coriander leaf .   

• enjoy with any raita or salad 

            

biryani rice

ingredients :

rice                                      2 cup soaked in water for 30 minutes
water                                7 cup
salt                                      4 tsp
bay leaf                             1
Cinnamon stick              2
black pepper corn     10
green cardamom         4
clove                                 5
lemon juice                 1/2 tsp






method :


for Rice : 

• take 7 cup of water in a pan put bay leaf , Cinnamon stick ,black pepper corn, green cardamom , clove, and lemon juice allow it to boil some time .

• add rice and cook till rice get half done .Drain excess water and remove rice in a platter and set aside .

sabz korma biryani (vegetable biryani)

preparation time : 45 minutes 

cooking time : 30 minutes 

ingredients :

rice                                      2 cup soaked in water for 30 minutes
water                                7 cup
salt                                      4 tsp
bay leaf                             1
Cinnamon stick              2
black pepper corn     10
green cardamom         4
clove                                 5
lemon juice                 1/2 tsp



for vegetable :

ghee /butter                                    2 tbsp
star anise                                        1
mace                                             1
brown cardamom                      1
cumin seed                                  1/2 tsp
onion                                         2 finely chopped 
grated ginger                         1 tsp 
grated garlic                          1 tsp
cumin powder                        1/2 tsp
red chilly powder                   1/2 tsp
turmeric powder                     1/4 tsp
biryani masala                        1/2 tsp
tomato puree                           2 tbsp
mix vegetable                          2 cup ( boiled &chopped )
curd                                          1/2 cup
coconut                                     1 tbsp grated 
cashew powder                        1 tbsp
orange food color                     1 tsp(dissolved in 1 tsp  water)
mint leave                                 1 tsp
green chilly                               1/2 tsp chopped 
onion                                         2 tbsp ( fried )
saffron milk                               1/4 cup (few strands soaked in warm milk)
foil paper                                   1

method :

for Rice : 

• take 7 cup of water in a pan put bay leaf , Cinnamon stick ,black pepper corn, green cardamom , clove, and lemon juice allow it to boil some time .

• add rice and cook till rice get half done .Drain excess water and remove rice in a platter and set aside .

for korma :

• to make sabz korma heat ghee in a pan . add star anise , cinnamon stick ,1 brown cardamom , 1 clove , 4 to 5 black pepper corn ,1 mace , 1/2 tsp cumin seeds ,and chopped onion and saute till onion get nice light brown color .

• add grated ginger , grated garlic , cumin powder , turmeric powder , red chilly powder ,biryani masala , and tomato puree /chopped tomato . mix well and cook for a while .

• add boiled vegetable to spices and stir so that spices get well coat with vegetable.

• mix curd , grated coconut and cashew powder in a mini bowl and mix well .pour this mixture into vegetables and turn off the gas .

assembling :

• grease ghee/butter  in a bowl .place a layer of half cooked rice first followed by orange food color then place a layer of vegetable . then again put layer of left rice .

•  then sprinkle mint leaves, fried onion , saffron milk , and chopped green chilly .

• cover the bowl with foil paper and bake it in oven at 200 degrees for 20 minutes .

• serve hot with any raita or salad .

Pizza

preparation time : 20 minutes 

   cooking time : 10 minutes

ingredients :


for pizza base :

refined flour              2  cup 

sugar                          1 tsp
salt                             1.2 tsp
olive oil                     1 tsp
hot water                     1 cup 





yeast                             2 tsp


for sauce :

bay leafs              1
black pepper corn          4
garlic chopped                 1 tsp
onion                                1 chopped 
tomato                               5 chopped 
black pepper powder        1/4 tsp
oregano                              1 tsp
tomato puree                       1/2 cup


for assembling 

cheese                                  1/2 cup grated 
capsicum chopped                3 tbsp
baby corn                              1 tbs[  chopped 
mushroom                              1/2 cup chopped 
black olive                             2 tbsp chopped 
chilly flakes                            1/2 tsp


method :

• to kneed the dough of pizza take refined flour , salt , olive oil and mix well .

• take yeast in a small bowl add few drops of water and mix well pour this into flour mixture followed by hot water .mix everything well kneed until a soft dough .
• grease another bowl with olive oil and place this dough into it and cover the bowl with cling wrap and keep aside to ferment for at least 3 hours .
• there after uncover the bowl press the dough lightly from middle and again kneed it for 2 minutes .again set aside for 10 minutes .

to prepare pizza sauce :

• to prepare pizza sauce heat olive oil in a pan pan add bay leaf , black pepper corn , garlic , onion tomato tomato puree , oregano black pepper powder , salt and mix and cover and cook for 5 minutes close the flame .

assembling :

• roll the kneaded dough and flat it with the help of hands .

• grease the pan with olive oil and place pizza dough over it .spread prepared pizza sauce , grated cheese , baby corns , chopped capsicum , basil leafs , and black olives .

• sprinkle grated cheese over it again flowed by chilly flakes , and oregano . bake it into oven 220 degree for 20 minutes 

• serve hot .

White sauce

preparation time :  nil 

cooking time : 10 minutes 

ingredients :


refined flour      2 tbsp 
butter                  3 tbsp 
chilled milk         1 cup 
salt                       1/2 tsp



method :

• to prepare white sauce heat up butter in a pan add refined flour and continuously stir . now remove the pan from heat and add chilled milk now again place it on heat and stir till sauce get chicken 

• add salt in the end ready to use 

healthy sandwich

preparation time : 10 minutes 
cooking time : 2 minutes 











ingredients :


triangle sandwich bread                       6

cheese grated                                            1 cup
onion chopped                                        1 
green capsicum                                      1 chopped 
butter                                                       1 tbsp
potato (boiled), peeled sliced         1

tomato                                                     2 sliced  
cucumber                                                1 sliced 
green chatney /sauce                         2 tbsp
salt to taste 
pepper powder                                       1/2 tsp
chaat masala                                            1/2 tsp


method :

• combine 1 medium chopped green onion , chopped capsicum , grated cheese , salt and pepper powder mix well set aside .

• take 3 bread slices at a time . apply butter on both the sides of all slices ,place green chatney / sauce  potato slices on one side of bread sprinkle chaat masala on top place tomato and cucumber slices on it sprinkle chaat masala on it apply green chatney on it as well .

• spread evenly the capsicum- cheespply green chatney on third slice and cover the sandwich with it .

 

 

• place sandwich in a griller and grill till golden browides .serve with ketchup .