Huzoor Pasand Pulao (Pilaf)
3 cups Basmati rice
4.2 oz Ghee (Butter or Oil)
2 lb Boneless lamb meat, cut in 1" cubes
3 onions finely sliced
4 cups plain yogurt
4 cloves, garlic ground
1" piece fresh ginger, minced
1 tsp. pepper powder
6 cloves
6 green cardamoms
1 tsp. saffron
1/4 cup blanched, slivered almonds
1/4 cup blanched, slivered pistachios
1/2 cup seedless raisins
Salt to taste
Clean, wash and soak the rice in cold water for half an hour, then drain and keep aside.
Heat ghee in the pressure cooker, add onion and the lamb meat and fry on low heat until brown.
Add yogurt, garlic, ginger, cloves, cardamoms, salt and pepper.
Stir well for 4-5 minutes, close and place on medium heat. When the steam escapes from the vent tube, place vent weight and pressure cook for 13-15 minutes. Remove pressure cooker and cool, open and put back on the stove. Add rice, dissolved saffron in 2 tbsp. boiled water and 4 1/2 cups of water, close cooker. When the steam escapes from the vent tube (on high heat), put vent weight in place and pressure cook for 1 minute.
Cool cooker, and add fried raisins, almonds and pistachios. Toss lightly and keep on low flame with lid removed for 1-2 minutes.

Bharva Parathas
Mattar Parantha
Matar (Peas ) - ½ cup
Wheat flour -1 lb
Oil
Jeera - 1/2 tsp
Powdered masala:
Haldi powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt - to taste
Milk
Water
Butter - ½ stick
Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
Put oil in a karaahi. Add jeera, when jeera begins to splutter, add matar. Saute for 2 minutes, then add the powder masalas and salt. Cover the karaahi. Let the matar cook on slow flame for 7 minutes. Put off the flame and mash the matar nicely using a ladle or bowl or by your palms if you can withstand some heat. The matar stuffing is now ready. This can also be consumed at this stage with rice-daal.
Stuff the mashed matar in a lump of dough, and roll to make a round paratha.
Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns golden red.
Sserve the paratha, with a pat of 1 butter .

Paalak(Spinach) Paratha
Spinach- ½ lb
Wheat flour - ½ lb
Oil
Jeera - 1/2 tsp
Aamchur powder - 2 tsp
Green chillies - 2 (chopped finely)
Ginger - 1/4 inch (chopped finely)
Garlic - 5 (chopped finely)
Coriander leaves- 1 bunch (chopped finely)
Powdered masala:
Coriander powder- 1.5 tsp
Red Chilly powder- 1tsp
Salt - to taste
Butter - ½ stick
Wash the palak, chop it off. Boil some water and salt. Put palak in boiling water for 5 minutes, then drain off water. Grind the palak using as little water as possible.
Put 4 tbsp oil in the karaahi. Add jeera, green chillies, ginger, and garlic. Cook till garlic turns brownish. Put off the flame. Add wheat flour to it. Put the ground palak as well. Add salt, powdered masala and aamchur powder. Make a soft dough without using water.
Roll a lump of dough, to make a round paratha.
Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces. Cook till paratha turns crisp and golden.

Karaahi Chicken
Chicken pieces- 1lb (boneless preferably)
Oil - 3/4 cup
Jeera - 1/2 tsp Tejpatta (Bay leaves) - 2
Dried red chilly- 2
Garam masala:
Cloves- 4
Cardamom-1 tsp
Daalchini (cinnamon ) - 1 inch thin strip
Onion - 2 medium size
Ginger Garlic paste - 1 heaped tbsp
chopped dhania patta. - 1 tbsp.
Powdered masala:
Haldi powder- 1 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)
Salt - to taste
Water
Gghee- 1 tbsp
Wash the chicken thoroughly. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
Add ginger garlic paste, powdered masalas, chicken, salt and saute everything for 2 minutes. Put the flame to minimum.
Put 1 tbsp desi ghee and cover the lid of the vessel. Open the vessel after every 10 minutes, saute and cover again. After 30 minutes, start testing whether the meat is cooked.
It usually takes 30- 45 minutes to cook chicken this way as it is cooking in its own steam and the water provided by cooking onion with it. Garnish with chopped dhania patta.
Add 1tbsp desi ghee when chicken is cooked. Serve warm with pulaao or pooris/ parathas/roti

Sweet
Maal Pua
For Maal Pua batter: 2 cups All Purpose Flour
Milk - 3 cups
Banana - 2 (mashed fully)
Grated Coconut - 2 tbsp
Cashew Nuts - 10 (chopped)
Raisins - (15)
Suji (semolina) - 1 tbsp
Sugar - 2 cup
Water - 3 cups
Green cardamom - 4 (peeled and mashed)
Ghee - 1 cup
Mix all the ingredients for maal pua batter into a smooth batter.
Make the sugar syrup by boiling sugar, water, and green cardamom for 5 minutes over medium flame after the sugar has dissolved in water completely.
Heat ghee for deep-frying the pua.
Put around 1/4 cup of batter in form of a thin round pancake (4-5 inches in diameter) into the hot ghee.
Deep fry the pua till golden red, strain oil and repeat the same with rest of batter.
Keep the fried pua in a plate.
Before serving, boil the sugar syrup again, and dip the fried pua I it to soak pua in syrup completely for a minute.
The pua now becomes Maal Pua.
Strain from the syrup and serve hot.

Aatta ( wheat flour) - 1 cup)
Ghee - 1/2 cup )
Sugar - 3/4 cup)
Hot Water - 1 cup)
Chopped dry fruits: (optional) )
Cashew Nut - 10)
Raisin - 10)
Almond - 5 )
After a minute, put aatta and saute so that the ghee covers the aatta completely. )
On medium flame keep sauteing till aatta starts to turn golden brown. )
Put sugar and saute for a minute. )
Add the water and stir vigorously to avoid any lumps. )
Keep stirring the mixture on a medium flame until you get a consistency like Halwa. )
Take it off the stove and immediately pour the mixture to a plate previously greased with ghee. )
Cut the halwa into squares and let it cool. )
Garnish with chopped dry fruits.

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