Shammi Kababs
Ingredients:
For Grinding:
1 kg minced meat
1/4 kg channa (gram) dal
15-20 cloves of garlic
6 cardamoms
2 1" pieces cinnamon
1 tsp jeera
2 large onions
8 pepper corns
10 red chillies
8 cloves
salt to taste
-------------------
2 eggs
chopped onions and green chillies

Method:
1. Mix all ingredients listed under 'For Grinding'. Add 2 glasses of water and boil. Simmer till water is completely absorbed and meat is tender.
2. Blend the above boiled mixture to a fine consistency.
3. Add 2 raw eggs to this paste and mix. Shape into small flattened balls or 'kababs', fill with finely chopped onions and green chillies.
4. Deep fry till golden brown. Serve hot with chutney and lemon twists

Seekh Kababs
Ingredients:
½ kg minced mutton
1 tsp chilli powder
¼ tsp tenderizer or
1 tbs crushed raw papaya
½ tsp garam masala
½ tsp powdered shah jeera
¼ tsp powdered nutmeg
1 egg yolk
1 tsp dry methi leaves (roasted)
2 tsp corn flour or besan
1 tsp powdered poppy seeds
2 tsp powdered cashew nuts
½ tsp red coloring powder
1 tsp crushed ginger
½ tsp crushed garlic
1 tbs each crushed onions, green chillies and coriander
¾ tsp salt

Method:
1. Add tenderizer or raw papaya to minced meat and leave for ½ an hour.
2. Mix all ingredients except egg to the minced meat mixture and grind to get a finely-mixed paste.
3. Add egg yolk and mix again. Keep in the refrigerator for another hour.
4. Divide mixture into 12 portions. Shape on skewers into sausage – like cylinders, about 3 on each skewer. Use a little water while holding the mixture around skewer
5. Roast on charcoal or in the grill.
6. While roasting, baste once or twice
7. Serve hot with green chutney.

PASTES AND SPREADS

Masala Preserve:
For roasting:1 cup coriander seeds
¼ cup pepper corns
¼ cup mustard
¼ cup chilli powder
4 tbs cumin seeds
6 tbs poppy seeds
2 tbs ginger
12 cloves of garlic
3 tbs vinegar
3 tbs oil
Method:
1. with ½ tbs of oil roast all ingredients except vinegar
2. Grind roasted spices with vinegar and rest of the oil, till desired consistency is obtained
3. Store in refrigerator. Use when required

Cheese Spread for Sandwiches
Ingredients:
12 tbs butter
15 tbs cheese
1 tsp prepared mustard
½ tsp chilli sauce (optional)
11/2 tsp salt
A dash of pepper
Method:
Blend all ingredients in a blender. Refrigerate and store till required.

PEANUT BUTTER:
Ingredients:
11/2 cups roasted peanuts (groundnuts)
½ tsp salt
¾ tsp sugar
1 tbs refined groundnut oil
Method:
1. Remove the skin from nuts
2. Roast de-skinned nuts in a pan stirring continuously. Allow to cool slightly.
3. While still warm, grind nuts with salt and sugar.
4. Allow to mature for at least two hours before use. Can be used as a spread on bread, salted biscuits and sandwiches.

KIBAS
INGREDINETS:
2 cups cooked rice
1 cup meat
1 small onion
2 green chillies
2 tbs coriander
(chopped)
½ tsp pepper
Salt to taste
Oil for frying
Method:
1. Remove all bones from meat and trim off fat. Cut into 1” cubes and refrigerate for half an hour.
2. Blend cooked rice coarsely. Add salt.
3. Chop onion and sauté in saucepan with a little oil till it becomes soft and transparent.
4. Add chillies, salt and pepper. Cook for one more minute
5. Mince the refrigerated meat pieces.
6. Add minced meat to saucepan and fry till it turns brown. Mix coriander
7. Shape rice into flat balls. Fill meat and form into cutlets.
8. Deep fry in oil till golden brown.
9. Serve hot with tomato ketchup
10. Note: The above mentioned quantity is suffienct for 8 kibas.

Dried Prawns and Lady’s Finger Sambal
For grinding
½ kg dried prawns
4 fresh red chillies
2 green chillies
10 small onions
Ingredients:8-10 lady fingers
1 tsp turmeric powder
4 tbs cooking oil
Salt to taste.

Method:1. Grind all the ingredients listed under ‘For grinding’ to a fine paste and keep aside.
2. Cut lady fingers into 1 1/2 “ to 2” pieces. Keep aside.
3. Heat cooking oil, and fry turmeric.
4. Add salt and ground ingredients.
5. Add lady fingers, mix well. Cook till done.

CHICKEN SALAD
Ingredients:¼ kg cooked boneless chicken
1 cup mayonnaise
½ cup celery
1 hard boiled egg
½ tsp white pepper
Salt to taste
Method:
1. mince the chicken. Add rest of ingredients along with chopped egg pieces.
2. Serve cold as accompaniment.

Cole Slaw
Ingredients
2 cups cabbage
4 green peppers (capsicum)
1 carrot
4 tsp mayonnaise
1 tsp white vinegar
¼ tsp granulated sugar
½ tsp salt
Method:
1. Grate cabbage, green pepper and carrot.
2. Add mayonnaise, vinegar, sugar and salt to grated vegetables
3. Serve with any dish

Chutneys, mayonnaise, salads
Green Chutney:
Ingredients:
21/2 cups cleaned coriander leaves
11/2 cups mint leaves
6 to 8 green chillies
1 tsp salt
A small piece of tamarind or a little lemon juice to taste
Method:
1. Roast mint leaves and green chillies.
2. Grind the above mentioned ingredients along with roasted mint and green chillies to a smooth paste and serve with any dish.

Coconut chutney:
Ingredients
2 cups chopped coconut
10-12 green chillies
2 cm ginger piece
4 cloves garlic
1 tbs lemon juice
6 tbs coriander leaves, chopped
1 1/4 tsp salt.
Method:
1. Grind all the ingredients along with a little water. Remove the ground chutney and serve with any dish.

Apple Jam:
Ingredients
1 kg Apples
½ kg sugar
1 tsp citric acid
A pinch of sodium benzoate
Flavoring
Color
Method:
1. Peel and core apples; cut into think pieces. Sprinkle with water, cover and steam for 1 minute. Let cool.
2. Blend the steamed apples. Pour out into a thick pan add sugar. Allow to cook over low flame, stirring with a wooden ladle till mixture thickens.
3. To test if the jam is done, use the “flake” test method. (Cool jam on ladle. When cool, the jam should fall from the tilted ladle in “flakes” rather than in drops.
4. Dissolve citric acid in ½ tbs water.
5. Add to jam, boil for another minute. Remove from heat.
6. When warm, add sodium benzoate, dissolved in one teaspoon warm water. Flavoring and color and preserve in bottles.

Note: An ideal jam setting depends on the pectin-acid-sugar ratio. As pectin comes from apples, and quantities vary, you may not always get the ideal set.

Mayonnaise
Ingredints
3 full eggs
1 tsp mustard
1 tbs vinegar
½ tbs salt
½ tsp pepper
11/2 tbs sugar
31/2 cups salad oil.
½ cup cream
Juice of one lemon
Method:1. Beat eggs till light and fluffy.
2. Add all other ingredients except salad oil and cream. Blend all the ingredients.
3. Now add salad oil and blend till thick.
4. Add cream and mix.
5. Store mayonnaise in jars and refrigerate.

KULFI:
Ingredients:
6 cups milk
8 tbs corn flour
1 1/2 cups mawa (for preparing mawa : Boil 1 liter of milk , stirring continuously. When it thickens to mawa consistency, remove from heat and cool.)
1 3/2 cups sugar
1 cup cream
A few drops of keora essence
A few pieces badam , pista and cardamom
Method:1. Put corn flour and sufficient amount of milk to make thick paste.
2. Add rest of milk to the above mixture and blend it. The mixture should be without any lumps in it.
3. Boil this until it thickens.
4. Add mawa. Remove immediately from heat.
5. Grate badam, pista and cardamom.
6. Add sugar and cream and mix with prepared paste.
7. Pour in few drops of keora essence.
8. Fill conical kulfi containers with prepared paste. Seal tightly and freeze.

Kesar Pak
Ingredients:1 kg khoya
125 gms finely grated coconut
250 gms sugar
5-6 pieces kesar
½ cup water
A little yellow food colouring
1 tbs ghee
Method:1. Fry the grated coconut without any ghee or oil for a few minutes in a shallow pan.
2. Fry khoya separatly in a heavy bottomed pan till it becomes light brown.
3. Dissolve the kesar and colouring in water. Add sugar and heat, till sugar is dissolved.
4. Add coconut and khoya to sugar syrup and mix well.
5. Grease a plate with ghee and spread the khoya mix on it evenly. Leave till set.
6. When set firmly, cut into diamond shaped pieces or into squares as desired.

CASHEWNUT BURFI:
IngredientsI kg khoya
125 gms cashewnuts (roasted)
250 gms sugar
1 tbs ghee
Method:
1. Grind cashewnuts with a little milk.
2. Fry khoya in a heavy bottomed pan till it becomes light brown.
3. In another pan dissolve sugar in water and heat to make a thick syrup.
4. Add khoya and grated cashewnuts to sugar syrup and mix well. Keep aside
5. Grease a plate with ghee and spread khoya mix on it evenly. Leave to set for some time.
6. When set firmly, cut into diamond shaped pieces or into squares as desired.

Stuffed Omelettes

Stuffed Onion Omelette:
Ingredients:
2 medium sized onions
2 green chillies
8 eggs
Butter to fry
1 pinch of salt
Method:
1. Whip the eggs till light and frothy, and quantity doubles in size.
2. Chop onions and green chilies.
3. Add salt to whipped eggs. Put into pan and fry in butter till done.
4. Fry chopped onions and green chillies separately, sprinkle on omelet. Fold omelette once and serve hot.

CHEESE OMELETTE:
Ingredients:
100 gms grated cheese
8 eggs
a pinch of slat
butter to fry
Method:
1. Grate cheese.
2 Whip eggs till light and frothy.
3. Stir grated cheese and cook over slow fire till done. Serve hot with French fries, if desired.


STUFFED TOMATO OMELETTE:
Ingredients:
8 eggs
4 medium sized tomatoes
2 green chillies
A pinch of salt
Butter to fry
Method:
1. Whip the eggs , add salt.
2. Slice tomatoes and chillies, and stir in whipped eggs. Pour into frying pan and cook till done.

STUFFED MUSHROOM OMELETTE:
Ingredients:
100 g mushrooms
8 eggs
A pinch of slat
Butter to fry
Method:
1. Finely chop mushrooms and sauté in butter.
2. Whip eggs add salt .
3. Mix sautéed mushrooms with eggs.
4. pour this into a frying pan and cook till done.

Spicy Hamburgars
Ingredients:
½ Kg minced mutton
1 tsp chilli powder
¼ tsp tenderizer or
1 tbs crushed raw papaya
½ garam masala
½ tsp powdered shahjeera
¼ tso dry methi leaves
2 tso cornflour or besan
1 tsp powdered poppy seed
2 tsp powdered cashewnuts
1 tsp crushed garlic
1 tsp crushed ginger
1 egg yolk
1 tbs each crushed onions, green chillies, coriander
¾ tsp salt:
Method1. Add tenderizer or raw papaya to minced meat and leave for half an hour.
2. Add all ingredients except egg to the minced meat mixture, than make into a fine paste.
3. Add egg yolk and mix well.
4. Keep in refrigerator for 1 hour.
5. Remove from refrigerator and divide mixture into 6 portions.
6. Shape portions into flat rounds and shallow fry on medium heat.
7. Serve hot, each portion sandwiched between two halves of a round bun.

Minced Chicken cutlets:
Ingredients:1 Kg minced chicken
½ cup white breadcrumbs
4 medium-sized onions, quartered
11/2 tbs coriander seeds
1 tsp chopped ginger
½ tsp garlic
½ tsp garam masala
½ cumin seeds
1 egg
11/2 tbs ghee
A few pepper corns
Salt to taste
Oil for frying
Method:1. Grind coriander seeds, garam masala, cumin seeds and pepper corns to a fine powder.
2. Grind onions, garlic, ginger.
3. Blend the minced chicken, breadcrumbs, egg and salt to form a smooth dough.
4. Divide into equal portions and shape into flattened rounds. They should be about 2” in diameter and ¾” thick.
5. Heat ghee in thick-bottomed frying pan. Fry cutlets till golden brown.
6. Serve hot.

FARMHOUSE MINCE ROLLS
Ingredients:For 2 rolls – 6 portions
Ingredients:
2 small onions , peeled and quartered
300 g minced meat
6 tbs tomato puree
1 tbs chopped coriander
1 level tsp salt
½ level tap salt
½ level tsp pepper
Dough:
2 cups flour
2 level tsp salt
2/3 cups butter/margarine
11/2 cups milk
Method:
1. Grate onions.
2. Place grated onions and minced meat in a saucepan and fry slowly in a little butter until the meat is browned
3. Add tomato puree, coriander, salt and pepper. Mix well.
4. Mix the flour and salt together in a large flat dish. Add butter and mix well.
5. Knead the dough to a soft consistency, adding 14-15 tbs of milk.
6. Turn out onto a floured board. Divide into two portions.
7. Roll out each portion in oblong shapes of 10” x 12”
8. Place meat filling down centre of dough. Dampen edges and fold dough over filling in centre. Invert roll and place folded side downwards on greased baking tray.
9. Brush with milk and bake in a pre-heated oven at 215 deg C for 30 minutes or till golden brown.
10. Serve hot.

MOUSSAKA
Ingredients:4 tbs butter
250 g minced meat
1 medium sized onion, chopped
4 tbs wine
1 cup milk
2 tbs flour
1 egg
4 tbs chopped parsley and coriander
1 large tomato, chopped
4-5 medium-sized potatoes
4 tbs grated cheese
Salt and pepper to taste
Method:1. Mix onions, parsley tomato with minced meat.
2. Melt 2 tbs butter and fry the above. Season with coriander, pepper and a little salt.
3. Peel and cut potatoes into thin slices.
4. Arrange a layer of potatoes at the bottom of an 8” size cake tin which has been greased. Then add a layer of the meat mixture followed by a layer of potatoes. Repeat, and finish with a potato layer.
5. Sprinkle with wine.
6. Melt the remaining butter in a small pan.
7. Add the flour, mix and cook for a minute. Add milk and stir until it boils and thickens.
8. Remove from heat and add the slightly beaten egg and grated cheese. Pour over potatoes and meat.
9. Bake in a moderate oven for one hour.
10. Cut in wedges or squared when serving.

MEAT LOAF:
Ingredients:
500 gms minced meat
1 medium sized onion
4 cloves of garlic
2 eggs
4 tbs breadcrumbs (dry)
1 egg (hard boiled)
Salt and pepper to taste

Method:

1. Fry chopped onion and garlic in a little oil till light brown.
2. Add slightly beaten eggs, bread crumbs, salt and pepper to the minced meat and blend. Mix the fried onion and garlic.
3. Shape into two flat rectangular pieces, each 11/2 \’ thick.
4. Arrange slices of one hard-boiled egg on one piece, then place the other on top.
5. Dot with butter and bake till slightly brown.

HAWAIIAN EGGNOG:
Ingredients:4 eggs
2 cups canned pineapple juice
A pinch of salt
A pinch of nutmeg
Method:
1. Separate the white and yolk from eggs. Whip the egg white till stiff.
2. Blend the yolk and chilled pineapple juice.
3. Remove, add the stiffly-beaten egg whites and salt.
4. Pour into toll glasses
5. Sprinkle with nutmeg and serve chilled
Note: Makes 3 glasses

PINEAPPLE EGGNOG:
Ingredients:1 egg
1 tbs sugar
1/3 cup canned pineapple juice
1 tbs lemon juice
1/3 cup whipped cream
Salt to taste
Method:
1. Separate egg white from yolk.
2. whip egg white with salt till stiff. Remove and keep aside
3. Blend egg yolk and sugar together till sugar dissolves.
4. Add pineapple and lemon juice, Mix well.
5. Pour in the stiffly beaten egg white and then the whipped cream
6. To serve, pour over crushed ice.

LASSI (SWEET):
Ingredients:3 cups curds
4 4 tbs sugar
5 1 cup water
6 1 cup crushed ice

Method:
1. Whip all ingredients. Curd from richer milk needs less time to form a good, thick froth.
2. Serve in chilled glasses.

MOONG DAL HALWA:
Ingredients:½ kg moong dal (green)
1 cup ghee
1 cup sugar
1 litre milk
100 g mawa
¼ tsp saffron essence
½ tsp saffron colour
2-3 green cardamoms
A small piece of cinnamon
2-3 cloves
Method:
1. Soak dal overnight, wash and remove husk.
2. Grind coarsely
3. Heat ghee in a deep pan and lightly fry green cardamoms, cloves, cinnamon.
4. Reduce heat and add the ground dal. Fry on medium heat to a golden brown color.
5. Reduce heat and add milk. When milk thickens, add sugar and saffron. Fry till ghee separates.
6. Add mawa, mix well and remove from heat.
7. Garnish with badams.

BROKEN WHEAT KHEER:
Ingredients:1 cup broken wheat
21/2 cups water
1 cup jaggery
2 tsp corn flour
2 cardamoms, powdered
Coconut milk, from one cup freshly grated coconut.
Method:
1. cook broken wheat in a pressure cooker, with water, till very soft. It normally takes about 8 minutes cooking at ‘15’ lb pressure.
2. Add jaggery to cooked wheat and let simmer for a minute more, uncovered, stirring at the time to avoid burning. Remove from heat.
3. Mix coconut milk with corn flour and add to porridge on a low flame. Allow it to simmer for 5 minutes.
4. Add cardamom powder, and serve hot or cold.