Badshahi Khichuri

Ingredients:

Rice (unpolished)/atop - 200gms, Masoor dal - 200gms, Eggs –3, Mustard oil - 4 table spoon, Dried red chili – 2pcs., Cumin paste – 1tsp., Bay leaf (tej patta) - 2pcs. Onion (chopped) – 2pcs. Ginger & peppercorn paste – 2tbsp., Turmeric powder – 1tsp. Chili powder – 1tsp., Tomato – 1., Sugar –1 ½ tsp., Salt – accord. to taste., Water – as required., Garam masala – 2tsp.

Steps:
Wash rice and lentil (dal) separately and keep aside to drain out the water. Heat oil in a container and add dried red chilies, bay leaves and cumin for frying. Add chopped onions and fry till it becomes golden brown. Add ginger and peppercorn paste to it. Cook well adding turmeric, chili powder, tomato, sugar and salt. Adding rice and lentil and cook for some time more. Add water and cover the container with a lead and leave it to boil. As the preparation gets boiled add the garam masala powder. Whip the eggs. Pour the whipped eggs slowly in small amount from above at the same time stirring the khichuri with a big spoon, so that it can spread evenly. Serve hot.

Chicken Biriyani

Ingredients:

Chicken-500gms, Basmati rice-500gms, Medium size Potatoes-5, Ginger paste-4-5 tsp, Garlic paste-25 gms., Onion paste- 200gms., Chilli powder-3-5tsp, Turmeric powder-2-3 tsp, Curd-half cup, Coriander powder- 1 tsp, Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Pepper-1tsp, Cinnamon-1 tsp, Cloves-5-8, Cardamom-5-8, Milk-1 big cup, Ghee-200 gms, Refined oil-200gms, Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops, Sweet itter (antor)-4 drops, Salt-according to taste

Steps:
Cut the chicken into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spieces. In a pan heat refined oil and fry the chicken pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Keora water, Rose water, Sweet itter (antor), Salt and sugar.
Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice. In one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and chicken pieces in the handi, add over them the prepared milk. Over it add a layer of rice, sprinkle saffron water over it, cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot.

Mutton Biriyani

Ingredients:

Mutton-500gms, Basmati rice-500gms, Medium size Potatoes-5, Ginger paste-4-5 tsp, Garlic paste-25 gms., Onion paste- 200gms., Chilli powder-3-5tsp, Turmeric powder-2-3 tsp, Curd-one and half cup, Coriander powder- 1 tsp, Sha morich powder- 2 tsp, Cardamom powder-3 tsp, Jaiphal powder-2tsp, Jaitri powder-2tsp, Pepper-1tsp, Cinnamon-1 tsp, Cardamom-5-8, Milk-1 big cup, Ghee-200 gms, Refined oil-200gms, Jafran (saffron) water-2 tsp, Keora water-4-5 drops, Rose water- 5-7 drops, Sweet itter (antor)-4 drops, Salt-according to taste, curd-1cup

Steps:
Cut the mutton into pieces and wash well. Drain the water completely and keep it aside in a pan. Add to it curd, chilli powder, turmeric and other spieces.
In a pan heat refined oil and fry the mutton pieces mixed with spieces. Stir well. When it is cooked well keep it aside in a separate pan. Half boil the potatoes in a little water, saffron water, Keora water,Rose water, Sweet itter (antor), Salt and sugar. Wash the rice well and boil it with cardamom, cloves and keora water. Do not over cook the rice.
In one big cup of milk add add all the other spieces including keora water, Rose water, antor and Salt. Mix well and heat it for 10 mins. Take a copper handi or pan. Place the boiled potatoes and mutton pieces in the handi, pour over them the prepared milk. Over it add a layer of rice, sprinkle saffron water and ghee over it, add another layer of rice, sprinkle saffron water and ghee over it and cover the opening of the handi with a piece of white cloth. Heat it in low flame for 20-25 mins. Remove from fire. Open the cover and add ghee on the rice layer. Serve hot.

Aam Kasondi (Mango pickle with mustard)

Ingredients:
Green mangoes-1 kg, Coarse Salt-250 gms, Ginger paste-50 gms. Red chilli powder-25 gms, Mustard powder-150gms, Ripe tamarind (seedless)- 50gms, Mustard oil- 250gms, Salt to taste.

Steps:
Peel and remove the seeds of the mangoes and cut into equal pieces.
Mix in the coarse salt. Use ordinary sea salt and not iodised salt as iodised salt is not a preservative. Place in a wooden or a porcelain bowl and leave in the sun for a couple of days until the mango pieces are quite soft. Lightly squeeze and drain the excess liquid accumulated in the bowl. Now add to the mangoes all the spices, the ripe tamarind and salt. Mix thoroughly. In a large aluminum pan heat the oil until a blue haze appears. Add the spiced mango pieces. Stir and mix thoroughly with the oil and remove from fire. Allow to cool and then pour into an airtight glass or earthenware jar. Will keep for 2 months.

Topa Kooler Chutney (Plum Chutney with gravy)

Ingredients:
Plum (topa kool):250g , Mustard Oil:1tsp, Whole red chillies: 2-3, A pinch of mustard seed, Sugar: 2-3tbsp, Water: 3 cups, Salt to taste

Steps:
Remove stems from the plum. Press in the centre and de-seed. Wash well and keep aside. Heat oil in the pan. Add whole red chillies and mustard seeds. When spluttering stops, add plum. Stir and cook about 5 minutes adding salt to taste. Add water and sugar. Simmer for about 15 minutes, then remove from fire. Cool and serve.

Apple Pie

Ingredients:

Apple - 1 cup (grated), Cardamom - ½ teaspoon (grinded), Condensed milk - 1 cup, Slice cake - 8 pieces

Ingredients for crust:
Refined flour: 100gms, Butter - 75gms, Icing sugar - 75gms, Milk - 2 tablespoon

Steps:
Coat any ovenproof tray with butter. Lay the slices of cakes on the tray. Spread grated apple over the slices. Sprinkle grinded cardamom over it. Pour evenly condensed milk over the arrangement. Knead the ingredients for crust. Make a thin layer with it. Cover the coated apples. You may decorate the crust in a crisscross manner. Bake the whole thing in 180°C for 20-25 minutes till the flour gets brown. While using a micro oven preheat it for 10 minutes. In connection mode bake the pie for 30 minutes in 180°C.

Lemon Tart

Ingredients:

For tart:
Refined flour - 300gms, Butter - 100gms, Sugar - 200gms, Eggs - 2

For lemon sauce:
Sugar - 110gms, Corn flour - 25gms, Water - 1 cup, Butter - 30gms, Lemon peel - of 2 lemons (grated), Limejuice - of 1 lemon, Yellow colour - few drops

Steps:
Prepare the tart first. Beat butter and sugar to prepare the cream. Beat the eggs separately. Pour the beaten eggs in the cream stirring continuously. Add flour in the same way. When the mixture is prepared put them in the tart moulds. Bake the tarts in 180°C for 10 to 15 minutes.

Prepare the lemon sauce. Put sugar and corn flour in a pan. Add water slowly. Boil it in a medium heat till it thickens. Stir for a minute and the remove from heat. Add the residual ingredients in it stirring continuously. Fill the tarts with the tarts and serve.