* Achari bhindi

Ingredients:
Lady finger ½ kg
Tomato 2
Onion chopped 3
Green chillies 4
Curry leaves few
Oil 1 cup
Tamarind paste ½ cup
Fenugreek seed few
Aniseed 1 tsp
Onion seed 1 tsp
Turmeric 1 tsp
Whole coriander 1 tbsp
Red chilli crushed 1 tbsp
Salt to taste
Method:
Wash ½ kg lady fingers and pat them dry with a paper towel . Make slits on the lady fingers from the centre. Heat oil in a wok and sauté fenugreek seeds till they start giving out their aroma. Then add 3 chopped onions and fry till they turn light brown. Add 2 chopped tomatoes and cook until the water dries. Add lady fingers, 1 tsp of aniseed, 1 tbsp of whole coriander, 1tbsp of crushed red chilli, 1 tsp of turmeric and 1 tsp onion seed and sauté for 10 minutes. Lastly add ½ cup turmeric paste, few curry leaves and 4 red chilies.Cover and simmer for 5 minutes .Sprinkle salt in the end and serve
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* Achari Mutton Gosht

Ingredients:
Mutton ½ kg
Lemon 4
Green chili 6
Curry leaves few
Red chili whole 10
Oil 1 cup
Onion sliced 3
Garlic 8 cloves
Yogurt ½ cup
Aniseed 1tsp
Black seeds 1tsp
Turmeric 1tsp
Ginger sliced 1tbsp
Coriander whole 1tbsp
Salt to taste

Ingredients to fill chilies:
Cumin seeds 1tsp
Aniseed 1tsp
Mustard 1tsp
Coriander whole ½ tbsp
Tamarind paste 2tbsp
Salt sufficient amount
Method:
In a dish heat 1 cup of oil and fry 3 onion sliced to golden brown and put it out on a piece of paper. Now in a dish put ½ kg of mutton, 1tsp of turmeric and salt to taste and dry the water of the meat. Then add 1 tsp of ginger sliced, 8 cloves of garlic, 1 tbsp of coriander whole and 1 tsp of aniseed. Now put 1 cup of hot water and boil the meat. Now add 10 red chili whole and ½ cup yogurt and cook it for sufficient time and add lemon juice. To fill the chilies put 1 tsp of white cumin seeds, 1tsp of aniseeds, 1 tsp of mustard and ½ tbsp of coriander whole and cook it. After that add 2 tbsp of tamarind paste and sufficient amount of salt and fill into 6 green chilies. Now put these filled green chilies into the frying pan and fry them and put them on meat. After that add 1tsp of black seeds in the meat and burn it on low flame. In the end dish out the tasty achari gosht with nan and serve it

* Hara Masala Chicken

INGREDIENTS

Chicken cut into small pieces 1 kg
Ginger garlic paste 2 tbsp
Green chilies chopped 20
Coriander leaves 1/2bunch
Yogurt 2 cups
Lemon juice 2 tbsp
Ginger sliced 2 tbsp
Oil 3/4 cup
National Chicken Hara Masala 1 packet
DIRECTIONS

In a blender grind together 20 chopped green chilies, 2 cups yogurt, 1/2 bunch coriander leaves, 2 tbsp lemon juice, heat 3/4 cup oil in a pan, add 2 tbsp ginger garlic paste, fry for 2 minutes add 1 kg chicken and fry for another 5 minutes now add 1 packet of national chicken hara masala and the blended mixture, cook for 20 minutes on medium flame till chicken done, lastly add 2 tbsp sliced ginger and serve with nan

* Afghani karhai

Ingredients

Chicken(16 pieces) 1 1/2kg
Lemon 3
Finely chopped green chilies 12
Oil 1 cup
Crushed black pepper 1/2tbsp
Finely chopped ginger 3tbsp
Salt as required

Method:-
Add the 16 chicken pieces in a wok along with some salt. Cover and cook on a low flame.When the water dries add 1/2tbsp crushed black pepper,12 chopped green chilies,3tbsp finely sliced ginger.
Heat 1 cup oil in a pan .Squeeze the juice of 3lemons on top and pour the hot oil into the wok.
The afghani karhai is ready to be served with naans.

* Pineapple fried rice

Fresh prawn 250 grams
Egg 2
Fresh red chilli chopped 8
Garlic chopped 4 cloves
Chicken cubes 10
Rice 2 cup
Green onion chopped 1 cup
Oil ½ cup
Pineapple cubes 1 small tin
Sugar 1 tsp
Black pepper crushed 1 tsp
Sesame oil 2 tsp
Soya sauce 3 tbsp
White vinegar 3 tbsp
Salt to taste
Method:
Wash and soak 2 cups of rice .Boil the rice, till it is half done, in a pan along with 2tbsp vinegar .
Heat oil in a wok, add 4 cloves chopped garlic and fry till they turn golden brown. Add 2 eggs stirring continuously followed by 10 boneless chicken pieces, salt and 3tbsp soya sauce .Fry till the oil forms a separate layer on top. Then add 250 g fresh prawns along with 1tsp crushed black pepper, 1tspsugar, 8 chopped green chilies. Mix all the ingredients ion the wok together .In the end add 1 tin of pineapple pieces. Sprinkle 2tsp of sesame seed oil and serve

* Recipie Of 'Khaman'

Besan (Chickpea flour) 1 cup
Rava (Sooji) 1 1/2 tbsp
Citric acid crystals 1/2 tsp
Ginger, chilli paste 1 tbsp
Salt 1 tsp
Sugar 2 1/2 tsp
Baking soda 1 1/4 tsp


For the garnish


Oil 1 1/2 tbsp
Mustard seeds (rai) 2 tsp
Hing a pinch
Green chillies 2-3 nos
Coriander leaves (cilantro) 2-3 tbsp
Grated coconut (optional) 2 tsp
Seasme seeds (til) (optional) 1 tsp
Water 1 cup


Mix all the ingredients except the baking soda. Add about 3/4 cup of water. usually grind about a tsp of ginger and 1 chilli in 3/4 cup of water since never buy ginger-chilli paste. The batter should be about the consistancy of dosa batter. Add little more water if required. There are two ways of preparing the khaman, steaming or microwaving. Microwaving is easier but khaman tends to become too dry and rubbery if you keep it out long (2-3 hrs). I would recommend microwaving only if you want to eat it up as soon as you prepare it.
Steaming: Apply some oil to a deep, flat bottomed stainless steel vessel (like a cake pan) that fits into your pressure cooker. Pour some water into the cooker and let it boil up. Once the water boils, add the baking soda to the batter and whip it up. It should froth up. Pour it into the prepared vessel to half the height (about 3/4 inch). Remember, the batter is going to rise up further and it needs some space. If you think the amount of batter is too much for your vessel’s capacity, just do it in batches and make sure you add the baking soda just before steaming each batch. Place it into the cooker at an elevated level making sure no water gets into it from the sides. Close the cooker and let it steam for about 10 minutes. Do not put the weight on the cooker. (This is done just like idlis).
Microwaving: Use a plastic/glass container that has a flat bottom and apply oil it. Add the baking soda to the batter and half-fill the container. Microwave for 4 minutes.
After steaming/microwaving, do the needle test and make sure it comes out clean. Let the khaman cool down and then transfer it to a plate and cut it into large squares. The original recipe by tarla dalal called for 1 1/2 tsp of eno fruit salt instead of salt and soda. Again, if you use eno, add it right before steaming or microwaving.If you have microwaved it, sprinkle some water on the khaman. For the garnish, heat up some oil and add mustard seeds. After they splutter, add hing and chillies and then pour it over the prepared khaman. Decorate with cilantro, coconut and til and you are done.

* Lubnani Kabab

Ingredients

Minced beef or mutton 1kg
Boiled macaroni 1 cup
Boiled peas 1cup
Boiled potatoes 3
Onions 3
Tomatoes 3
Green chilies 6-8
Bread crumbs 1 packet
Ginger garlic paste 1tsp
Crushed black pepper 1tsp
Cooking oil for frying

Method:-
In a pan add 1kg mince meat, 1tsp ginger garlic paste,3 chopped onions and salt. Don’t add any extra water. Cook until the meat changes color and the moisture dries.
Add 3 chopped tomatoes, 6-8 green chilies,1 cup boiled peas and 1 cup boiled macaroni. Fry for 3-4 minutes. Now chop the meat in a food processor.
Add 1tsp crushed black pepper and shape the mince mixture into round kebabs.
Deep fry until golden brown. To absorb the oil place the kebabs on an absorbent paper.
The Lebanese kebabs are ready to serve

* Balbenk Pasta Sauce

Ingredients:
Onion, minced garlic
Chicken breasts from the bone vacuum and cut small pieces
Tomato sauce
Crushed tomatoes
Maggie
Mixed Spices
Italian seasoning
Salt and black pepper
And olive oil
Any pasta shape you like
Mazrula fresh cheese


Whipping cream Way:

Nchoh onions and garlic, put it, chicken and spices Nthblha
Problem and Italian spices, salt and pepper
And put over them Almton tomatoes and tomato sauce on the fire and Nkhalaha guiding limit Matstoa first Matstoa degrade over whipping cream and reduce Nkhalaha Tzbk Shui Manchuv bubbles
Nslq pasta water, salt, olive oil
First Matstoa Nsfiha pasta sauce over it and lower in Chinese and Nahtha directly and put them half the amount of fresh grated Almazrula Nqlbha
And put the rest of the amount of cheese on the face and Nrchha spicy Italian and go into the oven quarter of an hour of hold together under Tthmr from above and provide hot