Strawberry Muffins

Serves 8

• 1/4 cup Canola Oil (White Mustard Oil) 
• 1/2 cup Milk 
• 1 Egg 
• 1/2 tsp Salt 
• 2 tsp Baking Powder (Khaane Ka Soda) 
• 1/2 cup White Sugar 
• 1 3/4 cups All-Purpose Flour (Maida) 
• 1 cup Strawberries (chopped)

1. Preheat the oven to 375 degrees F.
2. Grease an 8-cups muffin tin with oil.
3. Whisk together egg, milk and oil in a small bowl.
4. Combine flour, sugar, baking powder and salt in a large bowl. Mix well.
5. Add chopped strawberries. Pour in the egg-milk mixture, while mixing the ingredients carefully.
6. Fill the muffin tin with the mixture and bake it at 375 degrees F for 25 minutes.
7. Leave it for 10 minutes for cooling. Remove from the cups.

Mawa Gujiya

• 2 1/2cup refined flour (maida)
• 250 gm thickened milk (mawa) 
• 1 cup sugar
• 1/2 tsp cardamom powder (elaichi) 
• 10-12 almond (badam) 
• 10-12 raisins (kishmish) 
• clarified butter (ghee) for frying

1. Fry thickened milk in a pan until it turns light brown and then remove it from the flame.
2. Grind sugar to a powder.
3. Finely chop almonds.
4. Mix sugar, almonds, raisins, cardamom powder and thickened milk.
5. Keep in mind that sugar is to be added only when thickened milk gets cooled.
6. Add 5 tbsp ghee in thickened milk and knead into hard dough with water.
7. Make small rounds of it and roll them into small chapattis.
8. Take 1 tbsp thickened milk and spread on the chapattis.
9. Put some water on the corners so as to seal them and then press them with your fingers.
10. Now heat ghee in a pan and deep fry all gujhiyas at low flame from both the sides.
11. Take them out and store the mawa gujiyas.

Bhang Thandai

• 1 1/2 liter - Water 
• 1 1/2 cups - Sugar (chini)
• 1 cup - Milk 
• 1 tbsp - Almonds (badam)
• 1 tbsp - Watermelon/Cantaloupe seeds (dried and skinned) (kharboje ke beej)
• 1/2 tbsp - Poppy seeds (khus khus)
• 1/2 tbsp - Aniseed 
• 1/2 tsp - Cardamom powder (elaichi powder)
• 1 tsp - Peppercorns (whole) (sabut kali mirch)
• 15 cannabis (bhaang)
• 1/4 cup - Dried or fresh rose petals (gulab ki pati)

1. Take a pan and add 1/2 litre of water and sugar to it. Let it saok for 2 hours.
2. Now in a separate bowl soak all the other dry ingredients in 2 cups of water for minimum 2 hours. After 2 hours grind these soaked ingredients into a fine paste.
3. Mix remaining water to the paste and strain it using a strong muslin strainer to extract the liquid into a vessel until the residue becomes dry.
4. Now to this strained mixture add milk and sugar syrup.
5. Add the cardamom powder in the milk.
6. Keep it for chilling in the fridge for 2 -3 hours before serving.
7. Serve it cold with some chopped almonds.

Bhang Lassi

• 15 gms (1/2 oz) bhang (cannabis) 
• 2 Cups warm whole milk 
• 1/2 Cup sugar 
• 1 tbsp Coconut milk 
• 1 tbsp Almonds, chopped 
• 1/8 tsp Ginger, powdered 
• 1 Pinch garam masala 
• 1/2 tsp Grenadine 
• 1 Cup water

1. Take a pan and bring water to a boil
2. Now add bhang to it.
3. It it simmer for about 7 to 10 mins and close the flame and strain it.
4. With the help of a 2 tblp of milk grind the strained bhang. Repeat this process several times.
5. Add some more milk to the bhaang and grind it along with the almonds. Repeat this several times.
6. Strain this mixture and pour the milk, coconut milk, grenadine and boiled water into a pan.
7. While stiring add ginger, sugar and garam masala to the above prepared bhang mixture
8. Cool it in the refrigerator for few hours before serving the bhang lassi

Dahi Bhalle

For bhalle:

• 1 cup urad duli dal (split black gram)
• Pinch of hing
• Salt to taste
• Oil for frying
• 1 chopped green chilly
• Little chopped ginger

For filling:

• 1 tsp chopped kaju
• 1 tsp kishmish
• 1 small tsp grated coconut
• Salt to taste

For the dahi:

• 2 cups thick yogurt
• ½ cup milk
• Pinch of sugar
• 1 tsp dry roasted jeera powder
• 1 tsp blak salt
• 2 tblsp sweet tamarind chutney
• Few pomegranate seeds

1. Soak the dal for 2 hrs in water and keep aside.
2. Then take out extra water and add all the ingredients of the bhalle except oil and grind it into a mixture.
3. Mix all the filling ingredients in a bowl.
4. In a kadai heat oil for frying.
5. Now take a tablespoon of the mixture on your palm and then flatten it out.
6. Place some filling in the centre.
7. Now with the help of water close the sides of the mixture on the hand. It should look like a half moon.
8. Place them in the hot oil and fry then till golden crisp.
9. Now dip them in some water for ½ hour.
10. Beat the yogurt and add milk and sugar to it.
11. Gently squeeze water from the bhalle and place them in half the beaten yogurt mixture.
12. Now in a serving plate lay out the dahi and bhalla and then pour some beaten dahi on them and sprinkle some jeera powder and black salt powder and some sweet tamarind chutney.
13. Garnish dahi bhalle with pomegranate seeds and serve immediately

Bhaang Pakore

• 250 gms Besan (gram flour) 
• 200 gms Potatoes (aloo)
• 200 gms Cauliflower (gobhi)
• 150 gms Onions (pyaj)
• 100 gms Spinach (palak)
• 200 gms Brinjal (baigan)
• 10 gms Bhang (cannabis) seed powder 
• 2 gms Soda-bicarb 
• 5 gms Ajwain (carom seeds)
• 5 gms Pomegranate seed powder (anardana)
• Salt to taste
• Oil for deep-frying

1. Wash and cut the vegetables in big chunks.
2. Mix together besan, soda-bicarb and salt together.
3. To this mixture add bhang seed powder, ajwain, red chili powder, and pomegranate seed powder.
4. Now add enough water to make batter of dropping consistency.
5. Heat oil in a kadai.
6. Dip the vegetable pieces one by one in the batter such that they get completely smeared with the batter from all around.
7. Then deep fry them on medium fire till golden crisp.
8. Bhaang pakora are ready and can be served hot.

Egg Patties

Serves 4

• Eggs,Boiled, peeled And Grated 4
• Onion ,chopped 1 medium
• Green chillies,chopped 2
• Fresh mint leaves,chopped 10-12
• Fresh coriander leaves,chopped 1 tablespoon
• Gram flour (besan) 2 tablespoons
• Garam masala powder 1/2 teaspoon
• Lemon juice 1/2 teaspoon
• Salt to taste
• Chaat masala 1 teaspoon
• Oil to shallow fry

1. Put the eggs, onion, green chillies, mint leaves, coriander leaves, gram flour, garam masala powder, lemon juice, salt and chaat masala in a deep bowl and mix well. 
2. Divide the mixture into eight equal portions and shape each portion into a small flat patty.
3. Heat sufficient oil in a non-stick pan. Shallow-fry the patties, a few at a time, turning sides, till golden brown on both sides. Drain on absorbent paper. Serve hot with chutney of your choice. 

Italian Minty Prawns

Serves 4

• Fresh mint leaves,pureed 1/2 cup
• Prawns (kolambi/jhinga),peeled and deveined with tails intact. 8-12 large
• Olive oil 4 teaspoons
• Red chilli flakes 1/2 teaspoon
• Garlic,finely chopped 8-10 cloves
• Mixed herbs,chopped 1 tablespoon
• Lemon juice 2 teaspoons
• Salt to taste

1. Mix the prawns with mint puree, two teaspoons olive oil, chilli flakes, garlic, herbs, lemon juice and salt. Keep them in the refrigerate to marinate for half an hour.
2. Heat the remaining oil in a non-stick pan. Add the marinated prawns and cook on high heat till done. Serve hot.

Mutton Kofta Curry

• 1/2 kg mutton - finely minced
• 1 egg
• 2 tbsp chana - roasted, grounded & sieved
• 2 tsp coriander - chopped
• 1 tbsp poppy seeds - soaked in water
• 15-20 garlic pods
• 1 1/2 inch piece of ginger
• 4 onions - finely sliced
• 4 tomatoes - skinned & pureed
• 2 tsp coriander powder
• 1 tsp turmeric powder
• salt - to taste
• 1 1/2 cups yoghurt - whipped
• 1 cup oil
• water
• 2 black cardamoms
• 1 tsp whole pepper
• 5-6 cloves
• 5 green cardamoms
• 2 bay leaves
• 1 inch cinnamon stick

1. Grind the garlic, ginger and the poppy seeds together. Keep aside.
2. Heat oil in a pan and add the onions to it. Fry till they turn brown in colour. Add little water to it and stir.
3. In another pan mix the whole spices and a cup of water and simmer for 10 minutes. Keep aside.
4. In the onion mixture add the ginger-garlic paste and the poppy seeds mixture and fry for another 2-3 minutes.
5. Add the coriander powder, turmeric powder and salt. Mix well. Add the chopped tomatoes and stir.
6. In the meantime, mix the egg, chana powder, coriander leaves and the mutton mince with salt.
7. Grease hands with little oil and make small koftas and keep aside. Add them to the onion mixture. Strain the water from the whole spices and add to the koftas. Bring it to a boil.
8. Cook for about five minutes and then add yogurt. Reduce the heat and cook for about 45 minutes.

Reshmi Kabab

Serves 4

• 500 gms chicken (boneless and skinless)
• 1 inch ginger
• 4-5 cloves garlic
• 1 tsp poppy seeds
• 1/2 tsp white sesame seeds
• 4 green chillies
• 1 medium size onion
• 2 tbsp roasted almonds
• 1 tbsp fresh cream
• 1 tbsp yogurt
• 1 tbsp fresh lemon juice
• 2 tbsp vegetable oil
• 1 tbsp fresh cilantro chopped
• Salt to taste

1. Clean the chicken in normal running water and cut into medium size chunks. Keep aside.
2. Keep the almonds in warm water for about 20 minutes.
3. Remove out the skin.
4. Combine the skinless almonds, ginger, garlic, seeds, chillies and onion.
5. Grind in the food processor and make a smooth paste.
6. Now combine this paste, yogurt, cilantro, fresh cream, salt, lemon juice and 1 tsp of oil.
7. Mix well and add the chunks of chicken and coat well.
8. Cover and leave to marinate at least for whole day.
9. Preheat the oven to 450F degrees for 5 minutes.
10. Keep the wooden skewers into warm water for 5 minutes.
11. Thread the chicken pieces into skewers and place in the oven.
12. Lightly brush with the oil.
13. Grill for about 13-15 minutes until chicken tenders and becomes juicy.
14. When the chicken is done, then remove out from the skewers.

Serve hot with coriander chutney and salad.

Indian-Spiced Leg Of Lamb

Serves 8 - 10
legs of lamb

• 8 tablespoons rock salt
• 4 tablespoons red chili powder
• 1/2 cup ginger paste
• 1/2 cup garlic paste
• 1 cup malt vinegar
• 8 bay leaves
• 3 sticks cinnamon, broken into 1-inch pieces
• 2 tablespoons black cumin seeds
• 2 tablespoons butter
• 2 tablespoons lemon juice
• 1 tablespoon kebab masala

For the kebab masala

• 3 teaspoons dried raw mango powder
• 1/4 teaspoon cumin powder
• 1/4 teaspoon rock salt
• 2 teaspoons fenugreek powder
• 1 teaspoon black salt
• 1 1/4 teaspoon red chili powder
• 1 1/4 teaspoon garam masala

1. Clean and trim the fat from the lamb leg. Gently loosen the meat from the bone at the top of the leg to season well.
2. Rub salt and red chili powder on the leg, then rub on ginger and garlic pastes.
3. Arrange in a roasting tray; pour over malt vinegar and water till the lamb legs are almost covered.
4. Add bay leaves and cinnamon sticks; sprinkle black cumin on top. Cover and braise in the pre-heated oven at 350 degrees for 2 to 2 ½ hours.
5. Turn off the oven, and let the lamb legs cool in the oven at 300 degrees. Remove legs from the liquid and let them air-dry for 10 minutes.
6. Skewer the braised leg, and roast on charcoal or in the oven at 350 degrees. While roasting, baste with a little clarified butter. Continue roasting until the meat gets a nice roast-brown color.
7. Remove, drizzle with lemon juice and a little butter, and sprinkle with kebab masala.