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.