Rista

• 750 gms mutton kheema
• 300 mutton fat
• ½ tablespoon turmeric powder
• 6 tablespoon soaked Kashmiri red chilies
• 3 cloves
• 1 piece of cinnamon
• 400 grams sugar4 big pieces of cardamom
• 1 tablespoon roasted onion paste
• 1 tablspoon saffron water
• 4 tablspoon ghee
• Salt according to your taste
• Fennel seeds powder for garnishing

1. Add fat and big cardamom pieces with kheema. Now blend it all together in mixer grinder. Make small balls of it.
2. Boil the above preparation in enough water. Cook it for 10 minute till kheema balls get floated in the pan.
3. Now mix saffron water with turmeric powder, chili paste, clove, cinnamon, green cardamom and roasted onion paste together.
4. Cook gravy till it gets thicker and add salt to it. Now heat ghee in a different pan and cook gravy with kheema balls with covered lid for 2 minute.
5. Your tasty Rista is ready to eat. Serve it hot with fennel seed powder.

Tabakh Maaz

• 1 kg mutton chaap (lamb ribs)
• ½ cup of milk
• 1 teaspoon fennel seed powder
• 1 teaspoon dry ginger powder
• 1 pinch of asaphoetida
• 1 teaspoon cinnamon powder
• 2 cloves
• 250 gms ghee
• Salt according to taste

1. First of all clean all lamb rib pieces with fresh water and slice in equal rectangular shapes.
2. Be careful that the flesh on ribs does not get off while cutting. Each piece should be 5 inch long and 2 inch broad.
3. Add ½ lt. water and milk in a pan. Now mix dry ginger powder, fennel seed powder, turmeric, clove, salt, asaphoetida and cinnamon. Stir thoroughly.
4. Add lamb rib pieces in it and cook till the meat gets soft and dry. Take it out from the pan and keep aside.
5. Now heat ghee in a pan and put lamb rib pieces one by one. Fry on medium flame till the lamb pieces get golden brown and crispy. Before serving, cook the lamb pieces for 5 minutes in a pre-heated oven. Serve hot.

Thai Prawn Curry

Serves 2-4

• 150 g French beans
• 125 g prawns
• 6 button mushrooms, sliced
• 1 red pepper, cut into slivers
• 1 tablespoon Thai fish sauce
• 2 tablespoons Thai red curry paste
• 200 ml chicken stock or 200 ml vegetable stock
• 200 ml coconut milk
• dried basil, coriander
• 1 lime, juiced
• olive oil (for cooking)
• basmati rice, cooked

1. Boil water in a saucepan and cook enough rice for 2 people.
2. Heat some oil in a frying pan and throw in the beans, cooking for about 2 minutes.
3. Add the peppers and mushrooms, fry for another minute and then add the prawn, chicken stock, fish sauce, curry paste and herbs.
4. Cook until the beans are tender.
5. Add the coconut milk and lime juice, cooking for a further 2 minutes over a medium heat and taking care not to scald the coconut milk.
6. Serve over basmati rice, preferrably in a shallow bowl

Murg Kali Mirch

Serves 4

• 1 kg chicken
• 1 tsp turmeric powder
• 25 - 30 peppercorns
• 3/4 cup tomatoes chopped
• 1/2 cup onions sliced
• 1 tblsp coriander powder
• 6 - 8 cloves
• 8 - 10 curry leaves
• 2 tsp garlic chopped
• 3 tblsp oil
• salt to taste

1. Clean, wash and skin the chicken.Cut it into twelve pieces.
2. Pound peppercorns to a coarse powder.
3. Mix salt, crushed peppercorns and turmeric powder with the chicken pieces.
4. Keep aside for half an hour.
5. Heat up oil in a kadhai.
6. Mix in cut onions and cloves.
7. Stir fry on medium heat up till onions are light brown.
8. Mix in cut garlic and stir fry for a minute.
9. Mix in coriander powder and cut tomatoes.
10. Stir fry till oil leaves the sides.
11. Mix in marinated chicken, curry leaves and half cup water.
12. Stir fry covered, stirring occasionally, till chicken is cooked.
13. Correct flavor and serve hot.

Salad Nicoise

Serves 4

• 1/2 pound new potatoes, quartered
• 1/4 cup chopped fresh parsley
• 1/4 cup pitted nicoise olives
• 1/2 onion, thinly sliced
• 1 (6 ounce) can tuna
• 1/3 pound fresh green beans - rinsed, trimmed and blanched
• 1/2 pound mixed salad greens
• 1 cup lemon vinaigrette
• 3 hard-cooked eggs, quartered
• 3 roma (plum) tomatoes, thinly sliced
• 1 tablespoon capers
• 4 anchovy filets

1. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain and cool.
2. In a large bowl, combine the potatoes, parsley, olives, onion, tuna and green beans. Refrigerate for 2 to 4 hours.
3. In large bowl, toss greens with vinaigrette and top with chilled potato mixture. Garnish with eggs, tomatoes, capers and anchovies.

Bhuna Gosht

Serves 4

• Lean Goat pieces with bone (Preferably from the Leg): 500gms
• Garam Masala: 3 Tbs
• Red Chilli Powder: 1 Tbs
• Salt: To Taste
• Brown Onion: 4 Medium (Finely Chopped)
• Tomatoes: 300gms (Finely Chopped)
• Water: 250mls
• Ginger & Garlic Paste: 3Tbs
• Vegetable Oil: 50mls
• Fresh Corriander (Finely Chopped): 30-50gms

1. Heat vegetable oil in a Kadhai add the onions, garlic & ginger saute for 10 mins until caramelized  Add tomatoes, garam masala, red chilli powder & salt.
2. Add a little water and allow to simmer until the sauce is soft and cooked.
3. Add the pieces of goat to the sauce and cover the kadhai for 1hour on low flame. After one hour check the goat if its tender.
4. Once tender serve on a bowl garnish with fresh coriander, Best to be consumed with fresh Rumali Roti or basmati rice.

Crispy Vegetables

Serves 4

• Babycorns,cut into thick strips 10
• Green capsicum,cut into thick strips 1 large
• Cauliflower 5-6 florets
• Cabbage,cut into thick strips 1/4 small
• Mushrooms 2-3
• Aubergine  1 small sliced
• Carrot, cut into thick strips 1 large
• Oil 2 tablespoons + to deep fry

FOR BATTER 

• Cornflour/ corn starch 5 tablespoons
• Refined flour (maida) 5 tablespoons
• Ginger-garlic paste 1/2 teaspoon
• Lemon juice 1 teaspoon
• Salt to taste
• Black pepper powder to taste

FOR SAUCE

• Garlic,chopped 4-5 cloves
• Ginger,chopped 1 inch piece
• Celery,chopped 2-3 inch stalk (optional)
• Spring onions,chopped 2
• Green chillies,chopped 2
• Soy sauce 1 tablespoon
• Red chilli sauce 1 tablespoon
• Tomato ketchup 2 teaspoons
• Salt to taste
• Black pepper powder to taste

1. Mix cornflour, refined flour, ginger-garlic paste, lemon juice, salt and black pepper powder in a bowl with enough water to make a thick batter. 
2. Add the vegetables and mix so that all the vegetables are well coated. 
3. Heat enough oil in a wok and deep fry the vegetables. 
4. Drain on absorbent paper and set aside. 
5. For the sauce heat two tablespoons of oil in a pan. 
6. Add garlic, ginger, celery, spring onions and green chillies and sauté for a minute. 
7. Add soy sauce, red chilli sauce, tomato ketchup, salt and black pepper powder and sauté for half a minute. Add all the fried vegetables and mix well 
8. Serve hot.