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  • LACHCHA ROTI

    LACHCHA ROTI

    LACHCHA ROTI

    Restaurant style
    India bread made with wheat flour rolled with spirals and garnished with Butter Ghee
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    Servings 8 rotis

    Ingredients
      

    • 2 cups wheat flour (for the dough)
    • a pinch of salt 
    • 1/2 cup flour (needed for rolling)
    • Water 
    • 1/4 cup butter ghee
    • Add salt to 2 cups wheat flour and use water to make the dough. Not too tight and not too loose just good enough to be able to roll using the dry flour. 
    • make potions of the dough and roll each portion to make 1 roti as shown in the video.
    • To get the best spirals, roll each portion as shown in the first stage and set aside for few minutes before making the roti. 
    • Roll and cook on tawa and then directly on the flame as shown in the video. Cook it on medium flame. In the end garnish with butter ghee and serve!
  • KHICHDI

    KHICHDI

    KHICHDI

    A very simple dish made with rice and lentils
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    Servings 3 peoples

    Ingredients
      

    • 1 cup basmati rice
    • ¼ cup moong daal (washed yellow lentils)
    • Wash and soak rice for at least half an hour
    • 3 tbsp pure butter ghee
    • 1 tsp ginger paste
    • 1 tsp garlic paste
    • 1 onion sliced (60g)
    • 1 tsp cumin seeds (zeera)
    • 5-6 black pepper corns
    • 3-4 cloves
    • 1 black cardamom
    • Salt to taste

    Instructions
     

    • In a pot add ghee. When its hot put in cumin seeds, peppercorns, cloves and black cardamom. As it splatters add onion and fry light golden. Then add ginger and garlic paste quickly stir for a minute and add 2 ½ cup water and salt. The water added is double the quantity of rice and lentils together. 
      Once the water starts boiling add soaked rice and lentils. Let it boil until most of the water evaporates and there's some left.
      Now cover the pot and let it steam cook for about 10-15 minutes. 
      This dish combines really well with any Indian curry veg or non veg. Can be eaten on its own accompanied with yoghurt, pickle of your choice or kachumbar.

    Notes

    • It can be made with any other lentils like red lentils or toor daal
  • KATHI ROLL

    KATHI ROLL

    KATHI ROLL

    Homemade wrap with a layer of egg and a filling of your choice-street style
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    Servings 6 Rolls

    Ingredients
      

    Filling

    • 750g chicken thigh boneless cut into medium pieces
    • For vegetarian option use paneer (crumbled)
    • For mutton use leg meat boneless cut into thin strips
    • 2 tbsp cooking oil 
    • 2 tbsp ginger garlic paste
    • 2 tsp red chilli powder
    • 2 tsp cumin powder
    • 1 tsp black pepper powder
    • 1 tsp garam masala powder
    • 1 tsp chat masala

    Wrap

    • 2 and a half cups all purpose flour (or plain flour)
    • 1/2 cup wheat flour
    • 1 tsp baking powder 
    • 2 tbsp oil
    • 1/2 tsp Salt
    • Water to make the dough

    Mint and yoghurt sauce

    • ½ cup yoghurt (preferable with a thick consistency)
    • ½ cup mint leaves
    • ½ cup coriander leaves
    • 4-5 green chillies
    • 2 tbsp lemon juice
    • 3 cloves garlic
    • Salt
    • Grind all the ingredients together except yoghurt and salt. Mix in the yoghurt, salt and the paste together to make the sauce.

    For egg layer 

    • 4 eggs
    • Salt
    • 1 tsp red chilli flakes
    • 1 tsp crushed black pepper
    • Whisk these ingredients together and keep aside

    Note: eggs can be avoided if you want to make this as a pure vegetarian dish

    Marination for onions

    • 2 medium size onions (thin slices)
    • 3 green chillies (finely chopped)
    • 2 tsp lemon juice
    • Mix these together nicely and keep aside
    • You will also need approximately ¼ cup cooking oil for making the wraps.

    Instructions
     

    Wrap

    • Prepare a normal dough (not too loose neither too tight) with the flour, salt, baking powder, oil and water. Leave it to rest while making the filling.
      Divide the dough into smaller portions to make a roti (wrap) of the desired size. Roll using some plain flour and cook on a tawa (flat pan). When it gets light brown spots turn it and 
      cook from the other side. Prepare each one similarly and keep aside. 
      Finally follow the steps below to put the wrap together-
      · On a tawa (flat pan) place the prepared roti sprinkle some oil at the bottom of it and spread a spoonful or two of the egg mixture at the top and spread. The roti would have cooked from the bottom by now turn it over and sprinkle some oil again at the bottom. The oil will give a brown crisp layer to the wraps. Turn it again, the egg would have been cooked by now, take it off the pan. This process is best done on medium flame.
      · Spread the filling in the middle.
      · Place the marinated onions.
      · Next sprinkle the mint yoghurt sauce.
      · Finally sprinkle some chat masala (optional)
      · Roll it together tightly.

    Filling

    • For the filling, in a pan, pour oil and add the chicken/meat pieces with all the dry seasonings. Mix and fry for few minutes. When the water released dries up, add some water, enough to cover and simmer cook until the chicken/meat is tender and cooked. The cooking time and the amount of water needed respectively will depend upon the type of filling you are making. For….
      Chicken – ½ cup water and it should be done in about 20 minutes
      Meat – ¾ cup water and takes about 30-35 minutes.
      Once the chicken/ meat is tender fry again on high flame, constantly stirring, to dry out any water left. Finish off with a nice bhuna (crispy) texture. 

    Paneer filling

    • In a pan, after the oil is heated, add paneer with all the seasonings and fry for few minutes on a high medium flame. Switch it off when you get a nice crisp texture.
  • RAITA

    RAITA

    RAITA

    A yoghurt based dip accompanied with traditional Indian rice dishes 
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    Ingredients
      

    • 1 cup yoghurt
    • 3-4 green chillies
    • 2 cloves garlic
    • 2 tsp cumin seed 
    • Salt to taste
    • 2-3 tbsp milk (to adjust the consistency of the dip)

    Instructions
     

    • Grind together green chillies, garlic and cumin seeds. Beat yoghurt using a whisk, add in the ground paste and salt to taste. Use milk to adjust the consistency of the raita.
  • RASSE KA BAINGAN

    RASSE KA BAINGAN

    RASSE KA BAINGAN

    A simple traditional curry of aubergines, potatoes and peas cooked with Indian flavours
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    Servings 4 peoples

    Ingredients
      

    • 250 g aubergines (peeled and cut into 5cm cubes approximately)
    • 3 medium size potatoes (Cut into quarters or halves)
    • ½ cup peas
    • 2 medium size tomatoes (chopped)
    • 2” piece of Ginger (grated or cut into julienne)
    • 3 tbsp cooking oil
    • 1 ½ tsp Zeera (cumin seeds)
    • 1 ½ tsp ajwain (caraway seeds)
    • ½ tsp methi (fenugreek seeds)
    • ¼ tsp asafoetida (optional)
    • 2 tsp red chilli powder
    • ½ tsp haldi powder (turmeric powder)
    • Salt

    Garnishing:

    • 2 green chillies (chopped)
    • A handful of coriander leaves (chopped)

    Instructions
     

    • In a pot, start by adding cooking oil with all the three seeds and asafoetida. Once they start splattering add aubergines, potatoes, peas, ginger and tomatoes. Add the dry spices red chilli powder, haldi powder and salt. 
    • Fry for 5-6 minutes on medium high flame to blend in all the flavours nicely whilst stirring constantly. Do not cook on low flame as we don’t want any water to be released from the vegetables. 
    • When you can see oil on the sides, add one cup water ( approximately). Cover and simmer cook till the vegetables are tender.
      If using a pressure cooker, once you put the lid on and the pressure is built, leave it on low medium flame for about 6-8 minutes.
    • If using a pot, once you put the lid on and there’s enough steam inside, simmer cook for about 20- 25 minutes. 
    • Open the lid and check if the vegetables are tender, mash the aubergine pieces lightly, avoiding the potatoes. This will thicken the gravy. Finish by adjusting the consistency of the curry as preferred. You can leave it runny or further cook on low medium flame if you prefer a rather thick consistency. Finally garnish it.
    • Serve with rotis, puris or parathas (Indian breads)

    Notes

    • In this recipe it’s important that the potatoes don’t get mashed whereas the aubergines need to be mushy. It’s advisable to use new potatoes as they are soft but don’t get mushy easily.
    • To enhance the flavour, use mustard oil as the cooking medium. 
  • SAAG GOSHT/CHICKEN

    SAAG GOSHT/CHICKEN

    SAAG GOSHT/CHICKEN

    One of the most pleasant dishes originated from Multan. An excellent combination of slow cooked meat and fresh spinach
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    Servings 8 peoples

    Ingredients
      

    • 1 kg lamb or mutton with bones
    • or
    • 1 kg chicken (boneless or with bones)
    • 1 kg spinach finely chopped
    • 50 g chopped soya leaves (dil)* 
    • 50 g chopped methi leaves (fenugreek leaves)* 
    • 250 g tomatoes (chopped)
    • 250 g onion (sliced)
    • 2/3 cup oil
    • 1 ½ tsp ginger paste
    • 1 ½ tsp garlic paste
    • 2 tsp cumin seeds (whole zeera)
    • 2 tbsp lemon juice

    Seasonings:

    • 1 tbsp dhania powder (coriander powder)
    • 2-3 tsp red chilli powder
    • ½ tsp Haldi powder (turmeric powder)
    • Salt (according to taste)

    Instructions
     

    • In a pot, boil the spinach with dil and fenugreek leaves with ½ cup water and ½ tsp salt. Once the water starts boiling, add 2tbsp lemon juice, cover and simmer cook for at least ½ an hour to make the spinach absolutely soft.
    • Meanwhile, on the other side heat oil in another pot and fry onions. When light brown add cumin seeds, tomatoes, ginger garlic paste and all the other seasonings. When adding salt, remember we have added ½ tsp to the spinach. Fry this masala for few minutes until you can see some oil floating add chicken/meat. Fry the meat with the masala for at least 4-5 minutes. The water released from the meat would have dried by now, add 1 cup water and bring it to boil. When it starts boiling cover and simmer cook on low medium flame for the required time to make the meat tender and fully cooked.
    • It might take 25-30 minutes for chicken and approximately 40 minutes for mutton/lamb depending upon the quality of meat.
    • After half an hour, check if the meat is completely cooked but not breaking apart, dry out any water left on medium flame. Add the cooked spinach with the water (if any left in the spinach) to the meat. Taste the seasoning and adjust. Further simmer cook with the lid closed for another 15-20 minutes. It’s important to cook the two together on low medium flame to be able to blend in all the flavours together
      Also adjust the consistency of the dish. Finish off with a semi dry consistency.
      Serve with roti, chapati, paratha-flat breads or Rice!
      *if fresh dil and fenugreek not available then use the dried leaves of these herbs.
  • SAMOSA KARAK CHAI

    SAMOSA KARAK CHAI

    SAMOSA KARAK CHAI

    A popular Indian snack – crispy pastry filled with perfectly seasoned chicken mince filling. Served with a unique Indian tea of a strong flavour and caramel colour.
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    Servings 30 samosas

    Ingredients
      

    Pastry dough-

    • 1200 g Plain flour
    • 200 g Oil
    • 400 g Water
    • Salt
    • Ajwain (carom seeds)

    or

    • zeera (cumin seeds)

    Filling-

    • 1 kg chicken mince
    • 3 tbsp oil
    • 2 tbsp ginger paste
    • 2 tbsp garlic paste
    • 200 g mixed vegetables or green peas (optional)
    • You can use a mixture of carrots, green peas beans and sweet corn
    • 100 g crushed green chillies

    or

    • 1 tbsp red chilli powder
    • (whichever you prefer)
    • 2 tsp cumin seeds powder
    • 1 tsp coriander powder
    • 200 g onion chopped
    • 1 cup green coriander leaves for garnishing

    Paste for sticking –

    • `Mix 1 tbsp flour in 1/4 cup water to make a paste
    • Oil for deep frying

    Instructions
     

    Oil for deep frying

    • In this recipe we start by taking oil. Pour oil in a bowl and add water, followed by salt and the seeds of your choice (cumin or carom seeds). Mix it all in properly and then the flour in gradually and knead the dough together nicely. The dough should be smooth and tight to give the samosas a firm shape. Make small portions of the dough approximately weighing 42g each.

    Filling-

    • In a pot, heat oil and add the mince with ginger garlic paste and all the other spices except coriander leaves and onions. If using raw mix vegetables or green peas add with the mince and Cover with a lid. Cook on high flame. If using boiled vegetables or peas, don’t add them yet.
      Once it starts to steam, turn the flame to medium and let it cook on medium flame. The water released from the mince and vegetables (if added) should be enough to soften the mince. Leave the lid on and let it simmer cook for about 20 minutes. Stir occasionally. It doesn’t take long to cook chicken mine and we do not want it to over-cook. After 20 minutes (approximately), take the lid off. Add chopped onions and boiled vegetables or peas at this stage (if adding). Now fry on high flame constantly stirring to dry out any water including the water released from onions and vegetables.
      Roll and fill samosas as in the video.
      In a karahi (deep round pan) heat the oil for frying. Once its warm, not too hot. Add samosas one by one. Fry them on medium flame turning occasionally. Do not fry them on high flame as it will get golden very quickly but the pastry wouldn’t get crispy and not cook from inside. When both sides are nice crispy golden take them out and serve with karak chai!
  • KARAK CHAI

    KARAK CHAI

    KARAK CHAI

    Unique strong flavourful tea
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    Servings 4 cups

    Ingredients
      

    • 4 tea bags

    or

    • 4 tsp tea leaves
    • 4 cups water
    • 1  cup evaporated milk

    or

    • 2 cup fresh milk
    • 2 tsp sugar (optional)
    • ½ tsp ground cinnamon

    or

    • 1” cinnamon stick
    • 1” fresh ginger
    • 3 cardamoms

    Instructions
     

    • Crush ginger and cardamom in a pestle mortar. Add teabags or leaves to water with cinnamon sticks, crushed ginger and cardamom. Let it simmer for few minutes. Now add milk and sugar (optional). Continue to simmer until you get a nice caramel colour. If you want it stronger, let it brew for longer. Use a strainer and pour the tea.
  • MAKKE KI ROTI SARSON KA SAAG

    MAKKE KI ROTI SARSON KA SAAG

    MAKKE KI ROTI SARSON KA SAAG

    A traditional Punjabi curry made with mustard greens (sarson) and spices, Served with homemade corn meal flat bread.
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    Servings 5 peoples

    Ingredients
      

    Greens

    • 500 g Sarson (mustard greens)
    • 200 g palak (spinach leaves)
    • 100 g bathua leaves (known as lamb's quarters, melde, goosefoot, pigweed and fat-hen in different regions. It’s optional and you still get a very good taste if not used)
    • Wash and chop the greens very finely. 
    • To wash them nicely soak all the greens before cutting in water and then take them out from the water with your hands then place them in another bowl of water, leaving the water behind. You will see the impurities settle at the bottom each time you take the greens out. Do this process at least three-four times as the greens have a tendency to carry a lot of impurities with them. The greens are now ready to be chopped finely. Its best to chop these using a knife very finely and not a chopper. This will help in getting the right texture of the dish later on in the recipe. 

    Spices for greens 

    • 2 tbsp Ginger (Finely chopped)
    • 3 tbsp garlic (finely chopped)
    • 8-10 green chillies (finely chopped)
    • 2 tbsp cornmeal flour

    Fried masala

    • 1 cup onion (diced)
    • 5-6 cloves garlic (finely chopped)
    • 1” ginger piece (finely chopped or grated)
    • 3-4 green chillies (finely chopped)
    • 1 cup tomatoes (grinder)
    • 3-4 tbsp butter ghee
    • 1 tsp salt
    • 1 tsp coriander powder

    Temepring

    • 2 tbsp butter ghee
    • 2 dried red chillies
    • 2 cloves garlic (chopped)

    Instructions
     

    • Boil the greens with a tsp of salt and about ½ cup water. We just need enough water to build the steam. Greens will also release some water. I normally use a pressure cooker at this stage. Start by putting the pressure cooker on a high flame. When it starts to whistle keep the flame low-medium for 10minutes. After that, switch off the flame and let the pressure release naturally before you can open the lid.
      If using a pot, cover with lid and start on a high flame. When there’s enough steam built up keep the flame low-medium and let it boil for about 20 minutes or until the leaves are softened.
      When the leaves are boiled and soft, mash with a churn (mathani). It’s advisable not to use a blender because the process might be long but it tastes best when cooked slowly to get to the mashed texture. 
      At this stage, cover with lid but let the steam escape from the sides as it might give a bitter taste to the greens. Keep churning with the churn after every ten minutes approximately. If its dried up during the process, add little boiling water to keep the process going. Do not add cold water at any point as it will make the leaves stiff. You must keep the greens moist during the whole process. You need to get a completely mashed texture by doing this. This process might take unto an hour. This is a lengthy process but the traditional way to do it and all worth it!
      When most of the stems and leaves of the greens are mashed completely, add 2 tbsp of corn meal and 2-3 tbsp of boiling water and continue the process for another few minutes. 

    Fried masala

    • In a separate pan add ghee and fry the onion and garlic slightly golden. Add ginger, green chillies and tomatoes therein. Add 1 tsp coriander powder and a tsp of salt. Fry for a minute or two and cover with a lid. Let it cook on medium low until the tomatoes are softened (approximately 5-7minutes). Add little water to keep it going if needed. It shouldn’t be too dry at any stage as it will burn the masala. 
      Mix this masala with the cooked greens very nicely and simmer for few minutes. The greens are ready.

    Tempering

    • In a fry pan, heat ghee, add garlic and dried red chillies. In just few seconds they will change the colour. Take it off the flame and pour this tempering over the greens on the serving dish.
      Tempering is optional but I always prefer to do it as it enhances the flavour and the look of this delectable dish.
  • MAKKE KI ROTI

    MAKKE KI ROTI

    MAKKE KI ROTI

    Corn meal flat bread
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    Ingredients
      

    • 2 cups corn meal flour
    • ½ cup atta (chapati flour)
    • Water as required

    Instructions
     

    • Combine the ingredients and make a soft dough using water. With this flour, its best to make the dough when making the rotis (flat bread). It’s advisable not to make the dough much before making the rotis. Its best to make the dough just before making it. 
      Divide the dough into small portions, roll each portion separately and cook on a tawa (flat pan) or any pan as shown in the video below.