Anaar ka Sharbat (Grapes Juice)

Ingredients

1/2 x 3-inch piece of Orange Zest
1/4 tsp Cardamom Seeds (Elaichi)
4 whole Cloves (Lavang)
6 cup Grape Juice (Angoor Ka Raas)
1/4th cup Honey (Shahad)
3-inch piece of Cinnamon (Tuj/Dalchini) Stick
2 cup sparkling Water

How to make angoor sharbat:

• Tie the zest, cardamom seeds and cloves in a small piece of cheese cloth.
• Place the juice and honey in a large stainless steel pan and bring it to near the boiling point over moderate heat.
• Remove the pan from the heat, add the spice bag and cinnamon stick, cover, and set aside until the juice has cooled to tepid.
• Remove the spice bag and cinnamon stick and chill.
• Add the water before serving.

Orange Smoothie (Orang Smuthi)

Ingredients

1/3rd cup frozen concentrated Orange Juice (Santra Ka Raas)
1 cup Milk (Doodh)
1/4th cup Sugar (Cheeni)
2 cup Ice-cubes
1 peeled and sliced ripe Banana (Kela)

How to make orange smoothie:

• Process all ingredients in blender, stopping several times for ice to settle - continue until smooth.
• Garnish, if desired; serve immediately.

Gulab Ka Sharbat (Rose Drink)

Ingredients

11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water

11/2 cup freshly picked Rose Petals (Gulab Ke Patti)
3/4 cup boiling Water
1/4th tsp Cardamom Seeds
3/4th cup Sugar (Cheeni)
1/4th cup strained fresh Lemon Juice (Nimbu Ka Raas)
2/3rd cup Pomegranate Juice
5 cup cold Water

How to make gulab sharbat:

• Crush the rose petals with mortar and pestle and place them in a large bowl.
• Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
• Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
• Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
• Remove from the hot water and filter it again.
• Cool it to room temperature.
• Combine all the ingredients in a pitcher and stir well.
• Serve in a glass half filled with crushed ice.

How to make gulab sharbat:

• Crush the rose petals with mortar and pestle and place them in a large bowl.
• Add the boiling water, then pour the mixture to a metal container and add cardamom seeds. set aside for 8 hours or overnight.
• Pour the rose-cardamom water through a muslin lined strainer set over a bowl.
• Add the sugar, and float the bowl over a hot water filled sink until the sugar dissolves.
• Remove from the hot water and filter it again.
• Cool it to room temperature.
• Combine all the ingredients in a pitcher and stir well.
• Serve in a glass half filled with crushed ice.

Chocolate Drink (Chokolate Drinkk)

Ingredients

4 cup Cold Milk (Thanda Doodh)
2 cup Chocolate Ice-Cream
5 tsp sweetened Cocoa Powder
Crushed Ice

How to make chocolate shake:

• Blend milk and cocoa powder in a blender for few seconds.
• Add ice-cream and crushed ice and blend again for few more seconds.
• Serve chilled.
• Serve over a crushed ice.

Strawbery Drink (Straberry Drinkk)

Ingredients

1 cup fresh Strawberries
4 cup Milk (Doodh)
To taste Sugar (Cheeni)
Ice -cubes

How to make strawberry shake:

• Wash strawberries properly and remove the stems.
• Blend strawberries and little milk together in a blender until crushed properly into a smooth paste.
• Add the remaining milk, sugar and crushed ice.
• Blend again for another 30 seconds or so.
• Served chilled in glasses.
• Note : If strawberries are not available, strawberry essence can be used.

Spiced Tea (Masaly Wali Chaey)

Ingredients

21/2 cup Water
2 Cloves (Lavang)
1 brown Cardamom (Badi Elaichi)
4 Black Pepper corns (Kalimirchi)
1 Cinnamon Stick (Tuj/Dalchini)
2 tsp Tea Leaves (Chai Patti)
11/4 cup Milk (Doodh)
2 tblsp Sugar (Cheeni) or as desired

How to make spiced tea:

• Place the water, cloves, cardamom, peppercorns and cinnamon in a saucepan and bring to boil.
• Stir in the tea leaves and continue to cook over a moderate heat for 2 minutes.
• Add the milk and sugar and boil, remove from the heat.
• Strain and serve piping hot.

Anar Ka Sharbat (Pomgranate Drink)

Ingredients

1 kg red pomegranate (anar)
1 kg sugar
1/2 kg water
ice as required
rock salt (kala namak) as required
1/4 tsp potassium meta bi sulphate

How to make anar ka sharbat:

• Peel anar.
• Boil sugar and water.
• Boil it to one sugar syrup strand.
• Take out juice of pomegranate.
• Let syrup cool, and then add anar ka juice and potassium meta bi sulphate.
• Fill it in a bottle.
• Serve it in a glass with water, kala namak, crushed ice.

Tarbooj ka Sharbat (Melon Drink)

Ingredients

1 Pint Strawberries
3 cup fresh Watermelon Juice (Tarbooj Ka Raas)
1/2 tsp pureed Ginger (Adrak)
3 tbsp Sugar (Cheeni)

How to make tarbooj sharbat:

• Wash and stem the berries in cold water.
• Force through a food mill to separate seeds from the puree.
• Alternately place a nylon sieve over a bowl and, using a pestle or outstretched fingers, push to extract the fruit puree, discard the seeds.
• Combine all the ingredients in a jug, stir well and refrigerate for few hours.
• Stir and serve in glasses with crushed ice.

Chickoo Shake (Cheku Shak)

Ingredients

3 chickoo
1 cup cream
2 glass milk (doodh)
5 tsp sugar
ice as required

How to make chickoo milkshake :

• Peel chickoo and cut into small pieces.
• Take out its seeds.
• Now blend milk, sugar and chickoo in a mixer so that it is mixed properly.
• Now mix half of the cream and again blend.
• Put the shake in the glasses.
• Put some cream and crushed ice in the glasses and serve it chilled.

Badam ka Sharbat (Almond Drink)

Ingredients

1/2 kg almond (badam)
2 kg sugar
1 kg water
1 tsp saffron (kesar)
1 tsp green cardamom powder (hari elaichi)
1/2 tsp potassium meta bi sulphate

How to make badam ka sharbat :

• Soak badam in water for 8-10 hours.
• Peel the outer covering.
• Boil sugar, water, kesar and elaichi powder in it.
• Boil it to one sugar syrup strand.
• Let it cool, then add some syrup to badam and grind it to a fine paste.
• Add syrup and potassium meta bi sulphate to the above.
• Fill it in a bottle.

Mango Lassi (Mangow Lasi)

Ingredients

1 cup Curd (Dahi, plain non-fat Yogurt)
1cup peeled and chopped Ripe Mango (Aam)
2 tblsp Sugar (Cheeni) or to taste
1/4th tsp Cardamom Powder (Elaichi Powder, optional)
Few Ice-cubes

How to make mango lassi:

• Combine all ingredients and blend until smooth in a blender.
• Strain through a sieve, pushing as much liquid as possible.
• Pour in glasses and serve.

Nimbu Pani (Lemon Water)

Ingredients

4 juicy Lemon (Nimbu)
8 cup Water
10 pitted and halves Dates (Khajoor)
1/3rd cup Honey (Shahad)

How to make nimbu pani:

• Cut the lemons in halves crosswise, remove the zest from 6 of the halves and squeeze out the juice.
• Slice the remaining lemons into thin rounds.
• Place the water and the dates in a sauce pan and gently boil for ten minutes.
• Add the zest and boil for another 2-3 minutes.
• Remove the pan from the heat, stir in the honey, lemon juice & lemon slices, and set aside, loosely covered, for 8-12 hours.
• Strain through a muslin lined sieve.
• Served chilled.

Banana Shake (Banana Shaik)

Ingredients

2 cup Milk (Doodh)
1 firm ripe Banana (Kela)
2 tblsp Sugar (Cheeni)
1/4 tsp ground Nutmeg (Jaiphal)

How to make banana shake:

• Place the milk in a heavy-bottomed pan over a high heat.
• Bring it to boil, stirring constantly, then reduce the heat and simmer for 2 minutes.
• While the milk is simmering, place a banana, sugar and nutmeg in a blender and process until pureed.
• Pour 1 cup milk into the blender and process for another minute.
• Add the remaining milk and process for 1/2 minute.
• Pour the milk in warmed mugs or cups and serve immediately.

Sukhi Daal (Sokhi Dal)

Ingredients

1 cup - Chana dal
1 Onions, chopped
Salt To taste
1 - Turmeric Powder
Handful - Pinch Corainder leaves
2 - Cinnamon sticks
2 - Cloves
1 - Bayleafs
1/4 tsp - Cumin seeds
1 tsp - Lemon Juice
1 tbsp - Ghee

Preparation:

• Clean, wash and soak chana dal for one hour.
• Pressure cook the dal with 3 cups of water. Keep aside.
• Heat ghee in a pan, add cloves, cinnamon stick, bayleafs, cumin seeds and fry until they pop up.
• Add onions and fry till brown. Add salt and turmeric powder. Mix well.
• Add dal and let it boil for few minutes.
• Garnish with corainder leaves. When the dal will be cool, add lemon juice and stir well.
• Serve sukhi chana daal hot with rice or paratha.

Rajma (Ragma)

Ingredients

2 cups Rajma ( Red kidney beans)
Salt To taste
1 Pinch Turmeric powder
1 Onions, chopped
5 Garlic cloves, chopped
1 inch Ginger, chopped
3 Green chillies, chopped
3 Tomatoes, chopped
1/2 tsp Corainder powder
1 tsp Red chilli powder
1/2 tsp Garam masala
2 tbsp Oil
Handful Corainder leaves

Preparation:

• Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
• Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
• Add onions and tomatoes. Cook until masala separates from oil.
• Add salt, turmeric powder and mix well.
• Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
• Simmer the flame and cook until a thick gravy is formed.
• Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

Punjabi Kadhi (Panjabi Karhi)

Ingredients

1 cup Gram flour
1/4 cup Chopped onion
1/4 cup Chopped potato
1 tsp Ajwain.
1 tsp Red chili powder.
1 tsp Chopped ginger.
1/2 tsp Baking powder.
Oil for deep frying
Salt As per taste
1 cup Kadhi Curd (yogurt)
1/4 cup Gram flour
2 no. Dry red chili whole
1 tsp Turmeric powder.
A pinch Asafetida
1 tsp Fenugreek seeds.
2 tbsp Oil.
Salt As per taste

Preparation:

• Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
• Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
• Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
• Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
• Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
• Serve punjabi kadhi hot with steamed rice.

Daal Maharani (Dal Mahrani)

Ingredients

1/4 cup Rajma
1/4 cup Whole Urad dal
1/4 cup Chana dal
1 Onions, chopped
2 Tomatoes, chopped
3 Green chillies, sliced
1/2 inch Ginger, Grated
Salt To taste
1 Pinch Turmeric Powder
1 tsp Red chilli powder
Corainder leaves
1 tbsp Handful Butter
1/4 cup Cream
1/4 tsp Cumin seeds
1/4 tsp Mustard seeds

Preparation:

• Soak rajma, urad daal and chana dal overnight.
• Pressure cook the urad dal, chana dal and rajma. Mash them a little. Keep aside.
• Heat butter in a pan, add mustard seeds and cumin seeds and fry until they splutter. Add ginger and chillies.
• Fry for few minutes. Add chopped onions and tomatoes. Cook until done.
• Add salt, red chilli powder, turmeric powder and stir well.
• Add the mashed dals and boil for few minutes.
• Add cream, corainder leaves and mix well. Serve the dal maharani hot with roti.

Vegetable (Sabzi) Pulao (Vegitable Palao)

Ingredients

2 cups - Basmati Rice
1 - Onions
3 tbsp - Ghee
1 - Carrots, cut into cubes
1 - Potatoes, cut into cubes
1/2 cup - Peas
1 cup - Cauliflower, cut into florets
2 tbsp - Cashewnuts
1 tbsp - Raisins
Salt To Taste
1 Pinch - Turmeric powder
Grind to Paste:
1 Inch - Ginger
5 - Garlic cloves
1 - Onions
3 - Green chillies
2 - Cinnamon sticks
3 - Cloves
1/4 cup - Mint leaves
3 - Cardamoms

Preparation:

• Soak rice for half an hour.
• Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
• Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
• Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
• Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
• Just before serving take the rice in serving bowl, add the nuts and mix well.
• Serve vegetable (sabzi) pulao hot with raita

Chicken Makhni (Chickin Makhnii)

Ingredients

800 gms chicken
1 tsp kashmiri red chilli powder
salt to taste
1 tblsp lemon juice
For Marinade
1 cup yogurt
1 tsp kashmiri red chilli powder
salt to taste
2 tblsp ginger paste
2 tblsp lemon juice
2 tblsp garlic paste
1/2 tsp garam masala powder
2 tsp mustard oil
2 tblsp butter
For Makhani Gravy
400 gms tomato puree
3 tblsp butter
1 tsp green chillies (chopped)
1/2 tsp kasoori methi
1 cup fresh cream
1 tblsp ginger paste
1 tblsp red chilli powder
salt to taste
1 tblsp garam masala whole
1/2 tsp garam masala powder
2 tblsp sugar/ honey
1 tblsp garlic paste

How to make chicken makhani :

• Skin and clean the chicken.
• Make incisions with a sharp knife on breast and leg pieces.
• Apply a mixture of red chilli powder, lemon juice and salt to the chicken and leave aside for half an hour.
• Hang the yogurt in a muslin cloth for 15-20 minutes to take off extra water.
• Mix in red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil.
• Apply this marinade to the chicken pieces and chill in a freezer for 3 to 4 hours.
• Put the chicken onto a skewer and stir fry in a moderately hot tandoor or a preheated oven (200 degrees celsius) for 10-12 minutes or until almost done.
• Baste it with grease and stir fry for another 2 minutes.
• Take off and keep aside.
• Heat up grease in a pan.
• Mix in whole garam masala.
• Let it crackle.
• Then mix in ginger-garlic paste and cut green chillies.
• Stir fry for 2 minutes.
• Mix in tomato puree, red chilli powder, garam masala powder, salt and one cup of water.
• Bring to a boil.
• Lower heat up and simmer (boil slowly at low temperature) for 10 minutes.
• Mix in sugar or honey and powdered kasoori methi.
• Mix in cooked tandoori chicken pieces.
• Simmer (boil slowly at low temperature) for 5 minutes and then mix in fresh cream.
• Serve hot with naan or parantha.

Mooli ka Paratha (Muli ka Praatha))

Ingredients

For stuffing:
3 Mooli (Radish)
Salt To Taste
1/2 tsp Red chilli powder
1/2 tsp Corainder powder
2 Green chillies, chopped finely
2 tbsp Corainder leaves
For dough:
2 cups Wheat flour
Salt To taste
Water As needed
Oil for frying muli paranthas

Preparation:

• Sieve the wheat flour and salt. Add water and knead to stiff dough. Cover and keep aside.
• Peel and grate the radish. Squeeze and drain all the water.
• Heat the pan and fry the radish to light brown. Add salt, red chilli powder, green chillies, corainder leaves and mix well. Allow it to cool.
• Take some dough and roll into small puri, put 2tsp of stuffing and cover all the sides. Roll again into a thick, round parantha.
• Heat a tava and fry the mooli ka paratha both sides to crispy and brown. Put some oil over the paratha.
• Serve the mooli paratha hot with raita or curry.

Palak Gosht (Paluk Goshht)

Ingredients

1 tblsp garlic paste
5 green chillies chopped
2 bay leaves
500 gms spinach
salt to taste
1 tblsp garam masala whole
4 tblsp oil
1 tsp red chilli powder
1 tblsp ginger paste
500 gms mutton
1 tsp cumin seeds
1 cup onions sliced

How to make palak gosht :

• Clean, wash and cut lamb into even sized pieces.
• Boil spinach in salted boiling water for one minute.
• Remove well and grind it along with green chillies to a rough paste.
• Heat up oil in a thick bottomed pan.
• Mix in bay leaves, whole garam masala and cumin seeds.
• When cumin seeds begin to change colour, mix in cut onions.
• Stir fry till onions are translucent.
• Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
• Stir fry on high flame heat up stirring constantly.
• Mix in three cup of water and stir fry covered until lamb is almost done.
• Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.

Sarson ka Saag (Srson ka Sag)

Ingredients

500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder

Preparation:

• Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
• Chop ginger, garlic cloves and chillies.
• Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
• Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
• Add the ground saag and simmer the flame. Cook for few minutes.
• Add the maize flour, red chilli powder, sugar and stir well.
• Serve hot with paratha or makki ki roti.

Besan Ki Roti (Gram Flour Roti)

INGREDIENTS

• Gram flour 1 lb
• Warm water (approximate) 1/2 pint
• Onion 1 small
• Green chilies 2
• Pomegranate seeds 1/2 tsp
• Ghee

2 COOKING DIRECTIONS

1. Chop the onion very fine. Slice the chilies into very small pieces.
2. Mix the flour, a little ghee, onion, and chili and pomegranate seeds.
3. Knead with warm water into stiff dough.
4. Divide into equal portions and roll out as chappatis, but thick enough not to allow the onions to bread up the bread.
5. Heat a tava and cook on both sides, adding a little butter or ghee to the edges.
6. Remove when brown on both sides.

Pumpkin Halwa (Pumppkin Halwaa)

INGREDIENTS

• Pumpkin 1 large ripe red
• Almonds 4 oz
• Milk 1/2 pint
• Pistachios 4 oz
• Khoya (solidified milk) 1/2 lb
• Pumpkin seeds 4 oz
• Cream 1 pint
• Saffron soaked in a little water a pinch
• Ghee 8 tbsp
• Sugar 1 lb
• Rose essence

2 COOKING DIRECTIONS

1. Cut up the pumpkin. Remove the seeds and pith and grate the flesh.
2. Place to boil with the milk and cook gently till all the milk dries up.
3. Heat the ghee in a large saucepan and fry mixture till it turns reddish in color.
4. Add sugar and khoya and fry gently on a low heat. Blanch the nuts and chop fine.
5. Pour the mixture out on to a large thali and spread evenly with a wooden spoon.
6. Sprinkle the saffron water, rose essence and nuts on top.
7. Whip the cream and make an even pattern on the surface with dollops of cream.
8. When cool, cut in squares so that you have a dollop of cream on each piece.

Handvo (Indian Lentil Cake)

Ingredients:
1 cup rice
1/2 cup each of toor dar, masoor dal, moong dal and chana dal
1 cup curd
1 cup cut spinach
handfull methi (fenugreek) leaves
1 carrot shredded
1/2 cup green peas
1/2 cup bottleguard shredded
2 green chillies
3 tsp lemon juice
1 tsp ginger-garlic paste
1/2 tsp turmeric
2 tsp Eno
3 tbsp oil

For tempering:
few curry leaves
sesame seeds
dry whole red chillies
mustard seeds
shredded coconut


Method:

• Mix the dals and rice and soak them in a covered vessel overnight.
• Drain the water, add curd, lemon and green chillies. Mix well and grind the mixture to a fine paste.
• Set it aside for 3 hours.
• Add all the vegetables, salt, turmeric, ginger garlic paste and mix well.
• Now just before preparation, add Eno and mix it vigorously. Now your Handvo mixture is ready.
  
• Take a flat bottom deep non-stick pan as shown below.
• Grease it on all sides with oil.
  
• Pour the remaining oil and heat it. Add the tempering. When it starts spluttering, pour the handvo mixture in the pan.
• Don't mix it. Just cover it with a lid and cook it on a low flame for 15 mins.
• Keep checking in-between to see it's not getting burnt. You can prick a fork in the mixture and if the mixure doesn't stick, it's cooked.
• Now you have to flip the side. Gently lift the Handvo from both the sides and turn it over. You can use an extra plate or a tawa to help turn it over.
• Cook the other side for another 15 mins. Turn off the heat.
  
• Let it rest for 15 mins in the pan with the lid covered.
  
• Ready to serve.
  

Serving Suggestions:
Serve with pickly or chutney.

Tip:
You can add any vegetable of your choice.
If you don't have some of the dals, substitute it with dal of your choice.

Red Chilli Subji (Redd Chili Subjii)

Ingredients:
8-10 medium sized red chillies
1/2 cup besan (gram flour)
1 tsp dhania powder
1 tsp chilli powder
1/2 tsp turmeric powder
1/2 tsp mustard seeds
pinch of hing
1/2 tsp sugar
salt to taste


Method:

• Cut the chillies into small pieces.
• Heat oil in a pan. Add mustard seeds and hing.
• Once the mustard seeds start to splutter, add the red chillies.
• Cook on low flame till chillies are cooked. Add half of dhania powder, turmeric powder, half of chilli powder and salt.
• In a separate bowl, mix rest of dhania powder, chilli powder and all of besan.
• Sprinkle the mixture on the chillies and mix well.
• Add sugar and let it cook for 2 minutes.
• Ready to serve
  

Serving Suggestions:
Serve with phulkas or parathas. Also goes well with gujarati kadhi.

Tip:
Don't add any water to this preparation.
This dish can be prepared with green,yellow and red capsicum (bell peppers) also.
Author ChatpataKhana