Nargisi Koftas
Ingredients:1/2 Kg mutton (leg portion)
1 tsp chilli powder
1/4 tsp tenderizer or
1 tbs raw papaya (crushed)
1/2 tsp garam masala
1/2 tsp powdered shahjeera
1/4 tsp powdered nutmeg
1/4 tsp dry methi leaves
2 tsp cornflour or besan
1 tsp powdered cashewnuts
1/2 tsp crushed ginger
1/2 tsp crushed garlic
1 tbs each crushed onions, garlic, chillies, and coriander
1 egg yolk
1 raw egg
8 hard-boiled eggs
3/4 tsp salt
Method:1.Remove bones, skin and far from meat and keep in refrigerator for about half an hour.
2. mince the meat pieces.
3. Add raw crushed papaya or tenderizer other masalas, and ingredients (except eggs) to the minced meat and mix it.
4. Add raw egg.
5. Remove and keep mixture in refrigerator for a least one hour.
6. Shape into 8 flat circles. Place whole hard-boiled egg in centre of each circle and shape, so as to cover egg with this mixture completely.
7. Deep fry in hot oil.

AMRITSARI MACHLI
Ingredients:½ KG Fish (Pomfret or Seer) Fillets
21/2 tsp Ajwain’
pinch of Chat masala;
¾ cup raw Rice;
20 gms Ginger;
20 gms Garlic;
fresh Mint leaves (few chopped for the marinade and few for garnish);
3 tsp red Chilli powder;
2 tsp roasted Cumin powder;
a few drops of Orange colour;
½ tsp pepper;
Salt to taste;
3 tbs Lemon juice;
2 Green Chillies.
Method:
Soak rice for 1 hour. Dry on a paper and grind. Keep aside. Make paste of ginger, garlic, green chillies and all the spice powders , colour along with salt. To this add powdered rice with little water making a think batter. This is the marinade. Clean fish and cut into pieces. Tub lemon juice and keep aside for half an hour. Put these pieces into the marinade and allow to stand for about 20-30 minutes. Heat oil in a kadai and fry fish pieces. Garnish with fresh mint leaves.

SARSON KA SAAG
Ingredients:
1 Kg Mustard leaves;
250 gms Spinach;
8 green Chillies;
60 gms Ginger;
Salt to taste;
20 gms Maize flour;
5 gms red Chilli powder;
225 gms white butter
Method:
Clean and wash mustard and spinach leaves in running water. Coarsely shred the leaves and finely slice stems. Discard hard stems if any. Remove the stems and wash green chillies. Scrape and cut chilies and ginger into think slices. Put mustard, spinach and 4 green chillies. Ginger. Salt and water in a handi and bring to boil. Cover and simmer until temder. Remove and drain. Reserve excess liquid if any. Blend these drained vegetables to make a coarse puree/ Return the pureed vegetables to the handi, add maize flour, red chillies and the remaining green chillies. Cook in reserved liquid with 100 gms butter. Cover and simmer, stirring occasionally for about ½ an hour.
To prepare the tempering: Melt 100 gms butter in a frying pan, add finely sliced ginger pieces and sauté over medium heat for 2-3 minutes. Bring simmering mustard leaves to a boil and pour the tempering. Stir well. Transfer to a bowl and garnish with remaining butter and serve with Makka Ki Roti.

KHAD:
Ingredients:
800 gms Chopped Lamb;
300 gms Potatoes;
120 gms Ghee;
350 gms Onions;
100 gms Yogurt;
20 gms Ginger paste;
20 gms Garlic paste;
20 gms Coriander powder;
85 gms red Chilli powder
3 gms Turmeric;
Salt to taste;
20 gms Coriander leaves;
4 Green Chillies;
15 ml Lemon juice;
12 Phulkas;
Mint chutney;
Lemon wedges;
Method:
Peel, wash and dice potatoes. Peel wash and chop 100 gms onions. Roughly cut the rest of the onions and make a rough paste. Clean, wash and chop coriander, remove stem of chillies and remove seeds. Make ginger and garlic paste. Whisk yogurt in a large bowl. Add the chopped lamb, onion, ginger and garlic paste, coriander powder, red chillies, turmeric and salt. Mix well and keep aside for 10 minutes. Pre-heat the oven to 275 deg F. Heat ghee in a kadhai, add chopped onions and saute over medium heat until golden brown. Reduce to a low heat, add chopped lamb mixture and cook for 5 minutes. Then add potatoes and wait until liquid has evaporated and the mass is cooked. Remove from heat. Add coriander, green chillies and stir, Sprinkle lemon juice and stir. Divide into 11 equal portions.

Make a cake as follows: Spread a portion of the cooked meat on a phulka. Place the second phulka on the meat and spread another portion of the cooked meat and so on until all the phulkas are attacked one on top of the other. Wrap the stack in greased silver foil, place on a baking tray and bake in the preheated oven for 8-9 minutes/ Remove and turn over and bake for another 8-9 minutes. Tear off the foil and cut into wedges of desired size. Serve with mint chutney and lemon wedges.

MONGODI KI SUBZI:
Ingredients:
For dumplings:
240 gms, Moong dal;
5 gms red Chilli powder;
Salt to taste;
Ghee to shallow fry.
For Garnishing:
15 gms Coriander.
For Masala:
60 gms ghee;
2 gms Coriander seeds;
3 gms Cumin seeds;
a pinch of Asafoetida
20 gms Coriander powder;
3 gms Chilli powder;
3 gms Turmeric;
10 gms Mango powder
Salt taste.
Method:
Pick and wash the moong dal in running water. Soak it for not more than 30 minutes. Drain. Grind dal with red chillies and salt. Make grape sized dumplings with a spoon and place them with even spacing on a tray. Dry in sun until hard (at least for 2 days). (This has a shelf life of about 6 months if kept in an airtight container). Heat ghee in kadai, add dumplings and shallow fry over medium heat until golden brown. Remove dumplings and reserve the fat. Reheat 60 gms of reserved ghee and to this add coriander and cumin seeds. Saute over medium heat until they begin to crackle. Add asafoetida and stir. Add the coriander powder, red chillies, turmeric, mango powder (all dissolved in approximately 120 ml of water) and stir constantly until liquid has almost evaporated. Add approx 600 ml of water and bring to boil. Now cook the fried dumplings with salt to taste. Bring to boil and simmer until soft when it is covered with thick Gravy. Garnish with coriander and serve with puris.

MUGHLAI RECIPES

Sankhe Pakori
Ingredients:
1 cup Urad dal
1 cup Channa dal
1 cup Moong dal
1 tsp Asafoetida
1 tbs Coriander seeds
Salt to taste
Oil for deep frying
1 tbs Red Chilli Powder
1 tsp Amchur (dry mango powder
Method: Soak dals separately in water for 3-4 hours. Drain and grind to form a coarse paste. Remove and keep aside. Grind cumin seeds, asafoetida, pepper corns and coriander seeds to form a powder. Mix powder with ground paste of dals and add salt. Form 3-4 inch round or ovals and deep fry them till they are light pink in colour) Remove from oil and cut them lengthwise. Now deep fry these to golden brown. Sprinkle red chilli powcer and amchur-salt mix over them and serve.

BADAM PASINDA
Ingredients:
1 kg boneless Meat fillers; 4 Onions finely sliced
3 pieces Ginger
12 Garlic flakes
4 dry Figs (anjeer) soaked for ½ hour
6 kacharis soaked for ½ hour
2 tsp Red Chilli powder
1 cup oil
150 gms Almonds soaked, blanched and peeled
2 cups Yogurt
Salt to taste
Method: Grind ginger, garlic, anjeer, kachri, chilli and garam masala to a fine paste. Remove and mix with yogurt and salt. Marinate meat fillets in the above mixture for 4-5 hours. Heat oil in heavy bottomed vessel and fry onions till golden brown. Remove. Add cloves and marinated pieces in oil. Add cloves and marinated pieces in oil. Keep stirring occasionally. Do not allow meat to burn from the bottom. Cook till oil separates. Sprinkle fried onions and almonds. Serve hot.

Shammi Kabab
Ingredients:
½ kg chopped Meat (Fat free)
1 cup Channa dal (Soaked for 1 hour)
2 Onions
10 Garlic flakes
2 pieces Ginger
11/2 tsp Ground Garam Masala
7 whole Red chillies
1 Egg
1 tbs Vinegar
Salt to taste
Oil for deep frying
For Filling:
1 piece Ginger
1 chopped Onion
Mint leaves
2 Onions sliced in rings
1 Lemon sliced
Method: Boil all ingredients except vinegar, egg and filling. Cool till all the water evaporates completely. Cool and grind them to a fine paste. This is the kabab mix. Remove the mix and add egg and vinegar.
To make filling: Finely chop ginger, onion and mint leaves and use as a filling for the kabab. Garnish with sliced onion rings and lemon wedges.

KOFTA CURRY
Ingredients:
For Koftas: 1 kg chopped Meat
1 chopped Onions
2-3 Green Chillies
1 tbs Black Cardamom seeds crushed
3 tbs Chana flour
1 Egg
1 tsp Red Chilli Powder
2” piece Ginger
Oil for frying
Salt to taste
For Gravy
3 chopped Onions
2 pieces Ginger
8 Garlic flakes
3 Tomatoes
1 tsp Turmeric powder
2 tsp Red chilli powder
½ tsp Garam Masala
2 tsp Oil for Ghee
2 tsp Coriander powder
Method: Put all the kofta ingredients except the egg and make into a smooth paste. Remove the paste and add the egg and mix well. Form kofta balls of 11/2” diameter and deep fry till golden brown. Keep aside. Grind the onions, garlic and finger I to a smooth paste. Remove and keep aside. Make tomato puree. Heat oil or ghee in a heavy bottom pan. Add the onion, garlic and finger paste and stir till it browns. Add tomato puree, turmeric powder, red chillies, coriander powder and salt. Stop frying when oil starts separating. Add 3 glasses of water. When the gravy starts boiling, turn heat to medium. Introduce koftas one by one. Simmer with half covered lid for about 20 minutes. Sprinkle garam masala and coriander leaves on top before serving.

Many of the food items that define modern North Indian cooking have origins inside the subcontinent. At the same time, many foods that are now commonplace are based on fruits and vegetables that originated outside the subcontinent. These ingredients are used in Mughlai, Punjabi, Kashmiri and Frontier cook.