• Rahu or Brown Fish                         800gm
• Lemon juice                                       2 tsp
• Turmeric                                              ¼ tsp
• Chopped onion                                 1
• Chopped green chili                        1
• Cashews                                              ¼ cup
• Fennel                                                  ½ tsp
• Whole white cumin                         ¼ tsp
• White cumin powder                     2 tsp
• Yogurt                                                 ¾ Cup
• Chopped Garlic                                 2
• Coconut                                               2 Tbsp Kadukash
• Green Coriander                              little bit
• Oil                                                           2 Tbsp
• Salt                                                         as per taste

Method:

1.  Mix turmeric and 1 sprinkle salt with lemon juice and paste it on fish pieces and keep it for 15 minutes.
2.  Grind onion, garlic, green chili, cashews, fennel and coconut with some water. Fry cumin in hot oil and roast it with grinded spices now roast them for 5 minutes.
3.  Now add yogurt, green chili, cumin powder, coriander and salt in it and cook it for more 2-3 minutes then add water and cook it for further 5 minutes and spoon it.
4.  Now add fish into it and cook it for 8-10 minutes on low flame for softness.
5.  Your fish curry is ready to serve.

• Ladyfinger                           ½ kg
• Chopped onion                                 4
• Chopped red chili             1 tsp
• Lemon                                  1
• Oil                                           as per need
• Salt                                         as per taste

Method:

1. Wash ladyfinger and dry water of it. Cut onion in tiny pieces .
2. Heat 2 cup oil in cooking bowl then put ladyfinger in it and fry on low flame when it turns brown take out an d place on a paper.
3. Now fry onion in same oil and place it on a paper , mix fried onion, ladyfinger, salt, chili and lemon juice.
4. Your dish is ready serve it with fried parathas and puri .

• Prawns                                ½ Kg
• Thai red curry paste       1 packet
• Lemon                                 2
• Chopped black pepper 1 tsp
• Flour                                     2 Tbsp
• Corn flour                           2 tbsp
• Baking powder                 1 tsp
• Oil for fry                            as per need
• Salt                                        as per taste

Method:

1. Take big slices of prawns and clean them.
2. Apply all dry ingredients on it except salt and keep it for 1 hour.
3. After 1 hour paste Thai red curry sauce, lemon juice and salt then keep it in fridge for half an hour.
4. Take oil in frying pan and fry 2-3 prawns in much hot oil when it turns brown then take out and place them on a paper so oil can be absorbed.
5. If you fry all prawns at once they will not be much crispy.

• Mutton                                                 ½ Kg
• Onion                                                    3 Tiny Cut
• Whole Black Pepper                       1 Tsp
• Almond                                                20 , peel off after boiling
• Green Chili                                          8
• Lemon                                                  6
• Yoghurt                                                ½ Cup
• Crushed Ginger                                  1 Tbsp
• Pudynh                                                  ½ Bunch
• KhashKhaash                                      1 Tbsp
• Oil                                                           1 Cup
• Salt                                                         As per need

 Method:

1. Chop almond , khashkhaash , green chili and black pepper , heat oil in cooking bowl and fry onion till it turns red and place it on a paper , crush it when it become crinkle
2. Now put meat in the same hot oil and dry it , add Yoghurt , onion , ginger and salt with water and fry them on light heat till meat turns soft.
3. Add crushed spices in it and keep it cook for 5 minutes then add lemon juice in it and cap it for some time.
4. Your delicious almond meat is ready to serve.

• Mutton                                450gm
• Onion                                    2
• Ginger                                  1 Tsp
• Garlic                                     1 Tsp
• Cinnamon                           2 Pieces
• Whole Red Chili                6
• Crushed Black Pepper    6
• Green Chili                          2
• Coriander                            a little Bit
• Water                                   2 ½ Cup
• Oil                                           ¼ Cup
• Salt                                         As per taste

Method:

1. Cut tiny onion , Green Chili,  ginger , garlic & coriander and keep them separate
2. Put oil in cooking bowl and cook onion until its color got golden brown.
3.  Put meat along with half ginger garlic , half red chili , Loang and salt.
4. Now cap the cooking bowl and keep it cook for 30-35 minutes. Rotate spoon with short gapes.
5. Put remaining ingredients as the meat become soft and cook it till oil comes up of gravy.
6. Serve it with Plan Bread or Paratha.

• Potatoes-1kg Boiled without skin (Mashed)
• Peas-1 cup
• Carrot-3
• Broad Beans (sem ki phali)-1 cup (chopped)
• cauliflower-1 (separate flowers)
• Green chili-4 chopped
• Coriander-1bunch
• Mint leaves-1bunch
• mustard seeds (grind)-1/2tbsp
• black pepper-1tbsp
• red chili-1/2tbsp
• white cumin (baked) grind-1tsp
• onion-2
• salt-as required
• Lemon-2
• Egg beaten-2
• Bread crumbs-1 pck
• garlic cloves-2
• oil-as required

Method

• Take a frying pan put oil with garlic, golden brown it.
• Now put peas, broad beans, cauliflower, carrot n cook it for a while n chopped it in a chopper.
• After that take mashed potatoes and add that chopped mixture,  onion, green chili, coriander, mint leaves, mustard seeds, red chili, black pepper, lemon mix it well.
• Now give them a shape of a kabab, dip it in beaten eggs n fry if until they become golden brown.

• Mutton or Chicken-1 kg (round pieces)
• Potato-4 big size
• Tomato-6 (cut in 4 pieces)
• Rice Basmati-1 kg (soak in water in 15  minutes)
• Lemon-4
• Yogurt-1 cup
• Ginger/Garlic Paste-1-1/2 tbsp
• Mint-1 bunch
• Clove-4
• Black cumin-1 tsp
• Corinder seeds powder-2 tbsp
• Food color (zarday ka rang)-1/4 tsp
• Onion-4
• Dried Plum-1 cup (soak in warm water)
• Salt-To taste
• Green Chili-6
• Little Cardamom-6
• Clack Pepper-6
• Red Pepper Powder-1 tbsp
• Milk-1 cup
• Ghee/Oil-1 cup

Method

• First of all wash the meat and marinate it with yogurt, ginger/garlic paste, red pepper, coriander powder, lemon 2, mint, green chili, plum, salt, leave it for half an hour.
• Take a cooking bowl put oil, onion and cook it until golden brown in it.
• When it gets golden brown then remove half onion from it and put meat and cook it.
• After that when meat water evaporate then remove it from the flame.
• Take potato cut it into bid pieces and deep fry it.
• Cut tomato in 4 pieces and also fry it.
• Now take  tomato and potato put it in the meat and cook it.
• Boil the rice in another flame. when you are going to boil the rice put mint, green chili,  little cardamom, black pepper, salt, clove.
• Take a cooking bowl apply ghee in it spread rice as a layer then spread meat layer and again do  this step. In the end put brown onion, mix food color in milk and pour it over rice.
• Pour lemon syrup, and cook it over slow flame to give dum.
• Your Bombay biryani is ready to serve

• Minced Beef Chopped                   1 ½ Kg
• Tomato                                                8
• Chopped Ginger Garlic                  1 Tbsp
• Red Chili Powder                             1 Tbsp
• Turmeric                                             1 Tsp
• Nigella Seeds (Klonji)                    1 Tsp
• Fenugreek Seeds (Methi Dana)  6-8
• Onion                                                    1 tiny cut
• Lemon                                                  2
• Coriander chopped                         ½ Bunch
• Green Chili Chopped                      4
• Curry Leaves                                     6
• Oil                                                           1  cup
• Salt                                                         as per need

 Method:

1. Mix ginger, garlic, salt, turmeric, chili, Nigella Seeds (Klonji), Fenugreek Seeds (Methi Dana) into minced Beef and cook it on low flame.
2. When water of minced beef got dry take it out and after cooling add onion, Green Spices & lemon juice in it.
3. Take tomato and cut upper part of it and clear inner part, now fill it with fried Minced Beef and cap it with the upper piece and tie it with thread and close with tooth pick.
4.  Fill all tomatoes in the same way, if minced beef is remains then place it in cooking bowl.
5. Put oil in fry pan on flame and put filled tomatoes (2 at one time) in the hot oil and fry them carefully.
6. After frying put tomatoes in the remaining minced beef with oil , put curry leaves and cap it now let it be cook on low flame for 10 minutes.
7. Your dish is ready now serve it with plain hot rice.

• Minced Meat/Beef         1 Kg
• Tomato                               1 Kg
• Crushed Black Pepper   ½ Tbsp
• Onion                                    2 , Tiny Cut
• Green Chili                         10, Crushed
• Tomato Ketchup              2 Tbsp
• Oil \ Ghee                           1 Bowl
• Salt                                        as Per Need

 Method:

1. Put Tomato in a cooking bowl and put boiled water onto it after 2-3 Minutes take out tomato and put off its peel and blend it thick.
2. Chop Minced Meat/Beef with salt and add onion, Ghee, Black Pepper , half green chili with it and mix thoroughly .
3. Separate into four parts, and fry 2 of them in a big fry pan on oiled surface and let them cool, after cooling cut them into slices with sharp knife.
4. Take oil in cooking bowl and let it be hot now add tomato ketchup, green chili, salt and black pepper and fry them.
5. Put minced slices into fry pan on slow flame and place it on tomato paste.
6. Put tomato ketchup on to it and fry them for 10 minutes on a slow flame.
7. Afghani Kabab is ready serve it with Hot Naan .

• Chicken                                                6 Chest Pieces
• Sugar                                                     1 Tbsp
• Corn Flour                                           1 Tbsp
• Ginger Juice                                       1 Tbsp
• Crushed Black Pepper                    1 Tsp
• Lemon Juice                                       1 Tbsp
• Soya Sauce                                         1 Tbsp
• Sesame Oil                                          1 Tsp
• Egg                                                         1
• Oil                                                           for Fry

 Procedure:

1. Crush and spread  chicken with a heavy knife , and paste all spice on it other then egg and keep it for 1 hour.
2. Heat up oil in pan , apply egg on chicken slices and sprinkle dry corn flour on it &fry it on low flame.
3. When it turns brown take out on dish and serve.