Rajma 250 grams
Salt 1 tsp
Cumin seeds 1 tsp
Onion paste 3 tbsp
Ginger-garlic paste 1 tsp
Curd 1 tbsp
Tomato puree
2 tbsp
Coriander Powder 2 tsp
Fenugreek Leaves (Kassori Methi) 1 tsp
Turmeric Powder 1/2 tsp
Red chilli powder as per taste
Vegeatble oil 1.5 tbsp
Water 1 ltr.

Method:

1. Add rajma and salt to water. Boil it for about 20 minutes in a pressure pan.
2. On the other side take a pan. Add vegetable oil and cumin seeds to it.
3. Then mix grinded onion paste in it. Keep stirring till it turns light brown in colour.
4. Add garlic and ginger paste and stir well.
5. Then add curd and stir till it turns brown. Add tomato puree and keep stirring.
6. Add coriander powder, kasoori methi, turmeric powder and red chilly powder and stir till it leaves oil.
7. Mix it with boiled rajma. Pressure cook for about 1 whistle , then remove it from gas.

Serve hot by garnishing it with chopped coriander leaves and garam masala.

Rajma 1 cup
Onion 1
Tomato 1
Green chilli 1
Garlic 4-5
Ginger an inch
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing

Method:

1. Soak rajma in water overnight.
2. Pressure cook rajma until tender.
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.

7. Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.

For the samosa pastry shell:
1 cup(s) plain flour (maida)
½ teaspoon(s) baking soda
½ teaspoon(s) baking powder
½ teaspoon(s) carom seeds (optional)
3 tablespoons ghee (clarified butter) / oil
salt to taste
water as required for kneading
oil to deep fry

Cook the peas in boiling salted water for about 10 minute(s) or till soft. Refresh in cold water and drain well.
Heat the oil in a pan. Toss in the cumin seeds and let them crackle. Add the green chillies and ginger. Fry briefly. Add the potato cubes and mix well. Add the red chilli powder, salt, dry mango powder and garam masala powder. Toss well. Sprinkle some water. Cover and cook on low-medium heat for about 10 minutes or till the potatoes are cooked. Mix in the cooked green peas and put off the heat. Let cool. Mix in the coriander leaves.
To make the samosa pastry shell, sieve together the plain flour, baking soda, baking powder and salt. Mix in the carom seeds and ghee / oil. Add water little by little whilst mixing with fingers to make a stiff dough, the consistency of a shortcrust pastry. Keep covered with a damp cloth for about 15 minutes.
Divide the dough into 16 equal balls. Apply a little dry flour to each ball when rolling into a circle of 4″ diameter. Cut each circle into two and lightly dampen the edges of each semicircle with water. Shape each semicircle onto a cone by pressing the cut edges together. Place a spoonful of the potato-pea filling into the cone and seal the edges well (apply some water on the edges if they do not seal well). Repeat this procedure with the rest of the balls. Deep fry in medium-hot oil in batches on medium flame till crisp and golden brown. Remove onto a paper towel.
TIPS:

To save on time, potatoes can be pressure cooked and then cubed and tossed in spices.
Carom seeds are also called as omum, caraway seeds, thyme seeds and ajwain.
Chillies can be increased or decreased as desired.
The samosa pastry shell can be made with plain flour without the baking soda and baking powder.
Self raising flour can be used instead of plain flour, in which case omit the baking soda and baking powder.
Serve hot with: Green Chutney (Hari Chutney) / Tomato ketchup.

1 cup(s) whole black gram (sabat udad / kali dal) soaked overnight
2 tablespoon(s) red kidney beans (rajma) soaked overnight along with the black gram
6 cups water
½ teaspoon(s) each of turmeric powder, red chilli powder and asafoetida
6 flakes garlic chopped
2″ piece ginger chopped
2 medium onion(s) chopped
2 green chilli(es) chopped
2 whole red chilli(es)
2 tomato(es) soaked in warm water
1 teaspoon(s) cumin seeds
2 tablespoon(s) cream beaten lightly
2 tablespoon(s) yoghurt beaten lightly
2 tablespoon(s) ghee (clarified butter) / butter
salt to taste

Wash the soaked gram and kidney beans and discard the water in which they were soaked. Put them into a pressure cooker along with the water, turmeric powder, red chilli powder, salt and half the quantity of the following items: chopped onion(s), garlic, ginger, and whole red chilli(es). Close the cooker and bring to maximum pressure on high heat. Now, reduce the heat. Cook on low heat for 25 minutes or till the gram is slightly mashed and well blended.
Open the cooker only after all the steam has escaped. Add the yoghurt, cream and half the quantity of chopped green chilli(es). Cover and keep on low heat for 15 minute(s).
For the tempering, heat the butter / ghee (clarified butter) in a pan till very hot. Add the cumin seeds and let them splutter. Now, add the asafoetida, the remaining chopped onions, green and red chilli(es), garlic, ginger and fry till the onion(s) are slightly browned. Add the chopped tomato(es) and fry again till the fat separates from the sides of the pan. Add this to the cooked gram mixture and mix well. Cover and simmer on very low heat for 15 minutes.
NOTE: Traditionally in Punjab, this recipe is cooked all through on a slow fire in a heavy bottomed vessel called a ‘dekchi’ for many hours till the desired consistency is reached. In this recipe, the ‘dekchi’ has been replaced by a pressure cooker to speed up the cooking process.

Serve hot with: Cumin Rice (Jeera Chawal), white rice, or Indian bread (Roti).

500 grams (about 20 oz.) turnips peeled and cubed
4 small green chillies chopped
salt to taste and a pinch of turmeric powder
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 onion(s) finely chopped
1 tablespoon(s) grated ginger
½ teaspoon(s) red chilli powder
½ teaspoon(s) hot spice mix (garam masala) powder
1 teaspoon(s) coriander-cumin powder
2 teaspoon(s) jaggery or sugar
1 teaspoon(s) lime juice
finely chopped fresh coriander to garnish

Combine turnips, half of the green chillies, salt and turmeric powder in a heavy-based pan. Add enough water. Cover and cook on low / medium heat for about 20 minutes or till the turnips have become very soft and mushy. Mash the cooked turnips with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry.
Heat the clarified butter in a pan and fry the onion on medium heat for about 3 minutes or till the onions are brown. Add the ginger and the remaining green chillies. Fry briefly till the ginger turns brown. Add the all the dry spice powders and mix well.
Add the turnips and mash them with the back of a ladle whilst stirring on high heat so that it is completely mashed and dry. Add the jaggery or sugar and keep stirring to mix well. Put off the heat and mix in the lime juice.
Garnish with chopped fresh coriander.
TIP:

Traditionally, the turnips are pressure cooked till about 2 whistles. This also speeds up the cooking process.
Serve hot with: steamed rice or Indian bread (Roti, Chapati, Pooris).

Ingredients
3 lbs. Chicken
1 cup Yoghurt
1 tbs. Pressed Garlic & Ginger
1 tbs. Lemon Juice
2 tbs. Red Chilli Powder
2 tbs. Olive Oil
Salt & Pepper to taste

Directions

Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl.
Place chicken into marinade for 2 hours.
Thread chicken pieces onto skewers.
Brush with olive oil and place on BBQ for 6 minutes or more on each side.

250 gm: Kabuli channa
50 gm: Rajma
2 tsp: Tea powder
2 pieces: Clove
1 piece: Cinnamon
1/2 tsp: Black pepper
2 no: Green chillies (or according to taste)
1 piece: Ginger
1/2 tsp: Eating soda
3 tsp: Annardana paste
1/4 tsp: Mango powder (aamchur)
1 tsp: Garam Masala
3 no: Potato (boiled medium sized)
1 no: Tomato (good size chopped
2 tsp: Ghee
Salt to taste
Ingredients for Masala
1 no: Bay leaf (tej patta)
2 tsp: Mustard seed
2 tsp: Zeera
1 tsp: Fenugreek seed (methi dana)
2 no: Clove
1 no: Red chilli
Mixing Masala First:
In a pan, dry fry all masala ingredients. Put it in mixer, make dry masala.
In a big vessel pour water, add eating soda and salt. Now add kabuli channa and rajma. Soak this over night.
Next morning in that same water drop a small pouch (potali) containing tea leaves.
Cook this chana, rajma mix along with tea leaves pouch till channa and rajma becomes soft. When cooked discard the tea leaves

pouch.
Prepare a another dry-wet paste out of cloves, cinnamon (dalchini), black pepper, two green chillies and ginger.
Mix this dry-wet fine paste with cooked channa and rajma. Take care that this masala is just mixed not kept in flame.
Take an iron kadhai (iron kadhai will give a special flavour) or a deep pan. Pour left- out water from cooked channa and

rajma, now keep the pan to flame.
Now add that dry Masala, garam masala, annardana paste, aamchur powder, black pepper powder to that left-out water. Sim down

the flame to in between low and warm.
Cook all ingredients till water evaporates and masala stick to the channa and rajma. This is very very important for next

step.
In the pan itself spread the cooked chhole to corners, make a space in center of pan.
In a separate regular pan heat ghee till you see smoke and your smoke alarms you.
Pour this ghee in the (made) center space in iron deep pan, and cover it with chhole. Warm it with closed lid for a while.
Decorate with slices of potato, tomatoes and long cut green chilli.

To be ground into paste
2 tbsp ginger
2 tbsp garlic
½ tbsp red chillies

Method:
Wash the fish pieces and pat dry. Dissolve a little salt in vinegar and marinate fish for 20minutes.
Remove fish from vinegar, press gently between two paper napkins to remove moisture.
In a bowl, mix eggs, ginger, garlic and chilli pastes along with ajwain, haldi, chilli powder, zeera powder, besan, maida,

salt and coriander.
Evenly coat fish pieces with this mixture and leave to marinate for 30minutes.
Heat oil in Kadhai, fry fish pieces until crisp and golden brown.
Drain excess oil, sprinkle chaat masala and serve hot, garnished with lemon wedges.