Seekh Kebabs

Ingredients
 150 Gram Mutton (keema, minced)
 100 Gram Chicken (minced)
 2 tsp Ginger-garlic paste
 1 tsp Onion paste
 1 tsp Red chilli powder
 1 tsp Coriander powder
 1 tsp Cumin powder
 3/4 tsp Pepper, powdered
 1 tsp Dried mango powder
 1/4 tsp Saunth (Dry ginger powder)
 2 tsp Oil
 1 1/2 Tbsp Cashew paste
 1 1/2 Tbsp Cream
 2 Tbsp Besan
 1 Egg yolk
 To taste Salt

 To garnish Coriander leaves

How to Make Seekh Kebabs

 1.In a bowl mix together the mutton mince and the chicken mince. Mix them with your
hands.
 2.To that add ginger-garlic paste, onion paste, red chilli powder, coriander powder, cumin
powder, powdered pepper, dried mango powder, saunth, oil, cashew paste, cream. Mix
nicely.
 3.Add besan (Chickpea flour) and egg yolk to bind. Mix well.
 4.Add salt to taste. Mix. Cover and keep in the fridge for 1 hour.
 5.Skewer the kebabs onto oiled skewers and grill or roast till the outside is nicely browned.
Baste frequently with oil while grilling.
 6.Once the kebabs are cooked, remove to a serving platter and garnish with onion rings,
fresh coriander leaves and lemon wedges.
 7.Tip: In case you want the texture a little coarse, add chopped onions instead of the
onion paste.
 ROGAN JOSH

INGREDIENTS
 2 1⁄2cm fresh ginger, peeled and coarsely chopped
 8garlic cloves, peeled
 4tablespoons water
 275 -425ml water
 10tablespoons vegetable oil
 1kg boneless lamb shoulder or 1 kgstewing beef or 1 kg diced chicken
 10whole cardamom pods
 2bay leaves
 6whole cloves
 10peppercorns
 2 1⁄2cm cinnamon sticks
 4medium onions, peeled and finely chopped
 1teaspoon ground coriander
 2teaspoons cumin seeds
 4teaspoons paprika
 1teaspoon cayenne pepper
 1teaspoon salt
 6tablespoons plain yogurt
 1
⁄4teaspoon garam masala
 fresh ground pepper

DIRECTIONS
1. Put the ginger, garlic, and 4 tablespoons of water into the blender. Blend well until you
have a smooth paste.
2. Heat oil in a wide heavy pot over a medium heat, brown the meat cubes in serveral
batches and set to one side.
3. Put the cardamom, bay leaves, cloves, peppercons and cinnamon into the same hot oil.
stir once and wait until the cloves swell and the bay leaves begin to take on colour.
4. Now put in the onions. Stir and fry for 5 minutes until they turn a medium brown colour.
5. Put in the ginger garlic paste and stir for 30 seconds.
6. Add the coriander, cumin, paprika-cayenne, and salt. Stir and fry for 30 seconds.
7. Add the fried meat cubes and juices.
8. Stir for 30 seconds, now add 1 tablespoon of yoghurt, stir until well blended .
9. Add the remaining yoghurt, a tablespoon at a time in the same way. Stir and fry for
another 3 minutes.
10. Now add 275ml of water if you're cooking lamb or chicken and 425ml of water if you're
cooking beef. Bring to the boil, scraping all the browned spices off the sides and bottom
of the pot. Cover and cook on low for an hour if you're cooking chicken or lamb and 2
hours if cooking beef, (or until meat is tender.).
11. Every 10 minutes give the meat a good stir. When the meat is tender take off the lid, turn
the heat up to medium, and boil away some of the liquid.
12. All the fat that collects in the pot may be spooned off the top.
13. Sprinkle the garam masala and black pepper over the meat before you serve and mix
them inches.
 Kashmiri Pulao
Ingredients
 2 cups basmati rice - washed and soaked
 1/2 tsp cumin seeds
 3 cloves
 1 stick cinnamon
 3 cardamom
 1 bay leaf
 2 cups milk
 1/2 cup fresh cream-beaten
 1 tsp sugar
 Salt to taste
 2 Tbsp ghee
 1/2 cup dried fruits (cahew nuts, almonds, raisins)
 2-3 edible rose petals

How to Make Kashmiri Pulao

 1.Mix milk, cream, sugar, salt.
 2.Drain rice, keep aside.
 3.Heat ghee in a heavy pan and add cumin seeds, cinnamon, bay leaf, cardamoms,
cloves.
 4.When they splutter add rice and fry in ghee for 2 minutes.
 5.Add milk mixture and 1/2 cup water.
 6.Bring to a boil,cover, lower the heat and simmer till cooked.
 7.Mix in dried fruit very gently.
 8.Serve hot, garnished with rose petals.

Phirni
Ingredients for Phirni
1 tin-NESTLÉ MILKMAID Sweetened Condensed Milk
3 cups (450 ml)-Milk
100 gm-Rice
1 tsp-Elaichi (Cardamom) Powder
few-Rose Petals
 1 tsp-Rose Water

How to make Phirni

1. Soak rice in water for 30 minutes to 1 hour. Drain water and grind to a fine paste.

2. Add milk to paste and heat together, stirring constantly so that the mixture does not stick to the bottom. Bring
to a boil. Cook for 5 to 7 minutes. Add NESTLÉ MILKMAID Sweetened Condensed Milk and remove from fire.

3. Add elaichi powder and rose water. Leave to cool and set in a refrigerator. Serve garnished with rose petals.