Yellow Daal Makhni

Self cooking photograph

split mung beans	175gram, soaked
split orange pea	3 tbsp, soaked
onion	1 large, sliced
tomato	1 medium, sliced
garlic/ ginger paste	1tsp
coriander powder	1tbsp
red chili powder	1-1/2tbsp
turmeric powder	1/4tsp
salt	to taste
green chilies	5 - 6, whole
fresh cream	1 tbsp - optional
oil	1/2 cup
For Tempering:
cumin seeds	1 tsp
round red chilies	5, whole
garlic cloves	5
For Garnishing:
fresh coriander	2 tbsp, chopped
ginger julienne	1 tbsp
fresh cream	1 tsp
Method:
Heat half oil in a pressure cooker and fry onions until golden.
Add garlic/ ginger paste; saute for 1 minute.
Add red chili powder, coriander powder, turmeric and salt; mix well.
Add daals, tomato, green chilies and 3 cups of water.
Boil on high heat for 5 minutes and then put on pressure for atleast  20 to 30 minutes.
Note: Daal should be very smooth and mashed.
Turn off heat, release the pressure and add fresh cream; mix well.
Note: Fresh cream can be skipped to make it simple daal.
Heat the remaining oil in a frying pan, fry all the ingredients for tempering together for about 1- 1/2 minute.
Pour it over the cooked lentil curry, cover and cook for 10 minutes on a very low flame.
Garnish before serving.
Serves hot with boiled rice.
Serves 4 to 6.

Gujrati Karhi

Self cooking photograph

gram flour	1-1/2 tbsp
yogurt	1-1/2 cups
green chilies	2, chopped
sugar	1tbsp
salt	to taste
For Tempering:
oil	2 tsp
mustard seeds	1/4 tsp
cumin seeds	1/2 tsp
dried red chili	2
clove	3
cinnamon stick	1/2 inch
coriander fresh	1 tsp - to garnish
Method:
In a large bowl whisk together the gram flour and yogurt until creamy.
Transfer this mixture into a deep wok and add green chilies, salt and sugar; mix well on a low heat.
Now add 4 cups of water and stir continuously until moderate thick consistency.
In a separate frying pan heat oil and add all the tempering ingredients.
Once seeds splutter and sizzle, pour this on to karhi soup and mix well.
Garnish with fresh coriander.
Serve hot with rice.
Serves 4.

Turai, Daal & Aaloo:(Ridge gourd, Split Bengal gram & Potatoes)

Self cooking photograph

ridge gourd	250g, scraped & chopped
split bengal gram	1/2 cup, soaked
potatoes	2 medium, boiled, cubes
green chillies	4, chopped - adjust to taste
tomatoes	1 medium, chopped
cumin seeds	1tsp
red chilli powder	1tbsp - adjust to taste
turmeric powder	1/4tsp
garam masala pwdr	1/2tsp
salt	to taste
mint leaves	half cup, chopped
oil	3tbsp
Method:
Boil daal (split bengal gram) in boiling water until done then drain.
Heat oil in a pan, add cumin seeds and turai (ridge gourd) and saute for one minute.
Add green chillies, turmeric powder, red chilli powder and salt; mix well. Cover and cook for 2 minutes.
Now add chopped tomato, boiled daal and boiled potatoes cubes;stir well.
(Note: Some potatoes will be mashed while stirring but that's fine)
Now sprinkle garam masala powder and mint leaves; mix well. Add ½ cup water and mix well.
Add ½ cup of water and stir well.
Cover and cook for 4-5 minutes.
Serve hot with chapatis.
Serves 4.

Qeema Fry/ Minced Meat Fry

Self cooking photograph

minced meat	1kg, beef or mutton
green peas	1 cup, boiled
onions	2 medium, chopped
garlic paste	1-1/2 tbsp
ginger paste	1tbsp
green chillies	4, chopped
blackpepper or red chilli powder - as per taste
coriander powder	1tsp - leveled
cumin powder	1tsp
salt	to taste
oil	3/4 cup
fresh coriander	1tbsp - for garnishing
ginger julienne	1tbsp - for garnishing
Method:
Heat oil and fry onions until golden brown.
Add in minced meat, garlic paste, ginger paste, black pepper powder, cumin and coriander powder.
Stir fry continuously for 15- 20 minutes.
Add one cup of water, cover and cook on low heat for another 20 minutes.
Stir occasionally until the minced meat is tender; add more water if required.
Uncover, increase flame and stir occasionally till the oil separates from the meat.
Add boiled peas and green chillies; stir frequently for 2 minutes.
Remove from heat; garnish with fresh coriander and ginger julienne.
Serve hot with naan, chapati or bread and lemon on the side.
Serves 6 to 8.
Note: To make Keema Curry you just have to add 3 chopped tomatoes in it. Boiled potatoes cut into 2 inch cubes can also be added additionally in Keema Curry along with or without peas.

Arvi Karahi/ Eddoe Curry

Self cooking photograph

arvi/ eddoe	1/2 kg
green chillies	3, slitted
tomato	1 small, chopped
red chili powder	1tbsp
coriander powder	1tsp
turmeric powder	1/4tsp
cumin seeds	1tsp
ajwain	1/2tsp
aniseed	1/2tsp
fennel seeds	1/2tsp
fenugreek seeds	1/4tsp
salt	to taste
curry leave	1 or 2
lemon juice	2tbsp
oil	2tbsp
Method:
Boil arvi whole; remove skin when its tender and slice into halves.
Heat oil in a pan, add cumin seeds, curry leaves and fenugreek seeds; saute for half a minute.
Add tomato and fry until tomato is completely fried and its water is dried
Stir in red chilli powder, coriander powder, turmeric, ajwain, aniseed, fennel seeds; saute for 2 minutes.
Add in arvi, green chillies and lemon juice; stir fry for 1 minute.
Cover and cook for 8 to 10 minutes on low heat until oil separates.
Serve hot with chapati or naan.
Serves 4.

Mutton Karahi Gosht

Mutton Karahi Gosht
Recipe by Ms. Kinza Mustansar - the contest Runner Up

mutton 2 kg yogurt 1 cup tomatoes 4-medium, cubes turmeric powder 1/2tsp red chili  1tbsp whole blackpepper 1tsp cumin powder 1tsp coriander powder 1tsp garlic/ginger paste 1tbsp fresh coriander  1/2cup, chopped ginger julienne  2tbsp green chillies  2tbsp, slitted lime juice  1tbsp salt  to taste oil        2tbsp Method: In a skillet add meat, yogurt, garlic/ ginger paste, all the spices and salt.  Mix it well, add 1 cup of water; cover and cook on a low heat until the meat is tender. Add chopped tomatoes and oil. Now again cover and cook on low flame until tomatoes are soft. Add fresh green chillies and stir for 2min. When oil separates from the masala/ gravy add lime juice, fresh coriander and ginger julienne. Cover the lid and remove from heat. Serve hot with chapati. Serves 6 to 8.

Tendli Karahi/ Ivy Gourd Curry

Self cooking photograph

tendli	350g
cumin seeds	1tsp
garam masala pwdr	1/2tsp
red chili powder	1/2tsp
turmeric powder	1/4tsp
salt	to taste
tamarind paste	2tbsp
oil	2-4tbsp
Method:
Slice tendli/ ivy gourd vertically/ length wise.
Heat oil in a pan and fry tendli till lightly colored.
Drain tendli on an absorbent paper.
In same oil, add cumin seeds and saute till they begin to change color.
Add tamarind paste and all the spices; saute for 1 minute.
Add tendli and 1 cup of water; cook and cover for 5 minutes.
Garnish with fresh coriander and serve hot.
Serves 4.

White Chicken

Self cooking photograph

chicken	1kg
yogurt	1/2 cup
garlic/ginger paste	2tbsp
green chillies	10, finely chopped
white pepper	1tsp
cumin powder	1/2tsp
salt	to taste
oil	1/2cup
lemon juice	5tbsp
fresh coriander	1 tbsp, chopped
Method:
Whisk yogurt with salt, cumin powder and white pepper.
(black pepper powder can also be used instead of white but only 1/2tsp)
Add in chicken, chopped green chillies and garlic/ginger paste.
Combine well and set aside for atleast half an hour.
Heat oil and add marinated chicken along with the mixture.
Stir for 2 minutes then cover and cook on low flame for 20 minutes or until chicken is tender.
Uncover, increase flame and stir occasionally till the oil separates from gravy.
Now add lemon juice, reduce heat to low, cover and cook for another 1 minute.
Remove from heat and garnish with fresh coriander.
Serve hot with chapati or bread.
Serves 4 to 6.