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 Spicy Dry Chickepeas (Chana rawalpindiwaala)
Boil the chickpeas in water soda bi-carbonate and tea bags till chickpeas are fully cooked. Drain the water and discard the tea bags.
Heat the oil (step I) in a wok on medium heat; add garlic paste and sauté until golden brown. Add gram flour and stir and roast for 5-7 minutes ensuring that it does not stick and burn.
Add the remaining ingredients »more |
Corn Kebabs (American corn kernels)
Mix all the ingredients together (except oil) until dough-like mixture is formed. Add more cornflour or breadcrumbs to ensure the above consistency, if necessary.
Divide the mixture equally into 8 portions and shape each portion into 1"- thick, flat roundel. Place these roundels on a flat tray and keep aside. »more |
 Pickled Aubergines (Achaari baingan)
Wash the aubergines in running water, pat dry, slice off the crown, slit crosswide along the length, and keep aside.
Heat the mustard oil in a wok on high heat until it starts smoking. Remove and cool.
Mix the step I ingredients together in a bowl.
Pack the aubergines with equal quantities of the above mixture.
Reheat the mustard oil; add cloves, bay »more |
Vegetable Qorma (Navrattan subz qorma)
Mix the step I ingredients together and blend to a fine paste.
Heat 3 ½ tbsp ghee (step II) in a pot and set to medium heat; add green cardamom and cinnamon sticks; stir until the cardamom changes colour. Add the blended paste and stir and roast until fat appears on the sides. Add salt and water (or vegetable stock). Increase heat to high and bring the mixture to the boil. Reduce heat and simmer for 2-3. Remove from heat.
Strain the mixture through a soup strainer. Keep the liquid and discard the pulp.
Clean the pot and »more |
 Stir-fried corn & Asparagus (Makkai Asparagus Khazaana)
Heat the oil (step I) in a wok on medium heat; add cumin seeds and sauté till the seeds start spluttering.
Add garlic and sauté until golden brown. Add onion and continue to sauté until light golden brown. Add ginger and green chillies; stir for a minute.
Add corn, stir for a minute. Add the step II ingredients except lemon juice and green coriander. Stir »more |
Gram Flour Fritters in Yoghurt Sauce (
Kadhi pakorhi)
Mix all the step I ingredients (except oil) together. Add about 3 tbsp water and mix well.
Heat the oil in a wok; divide the batter equally into small portions and deep-fry, on medium heat, to make golden brown fritters. Remove with a strainer to drain excess oil.
Whisk the yoghurt (Step II) with gram flour, salt, red chili and turmeric powders. Add 2 cups of water and boil the mixture in a pot on medium heat, stirring continuously. »more |
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