BUKHARI RICE

Fixings 

2 containers basmati rice 

2 Tablespoons olive oil 

1 huge onion, slashed or cut dainty 

1 piling measure of ground carrot 

1 cinnamon stick and/or ½ teaspoon powdered cinnamon 

2 inlet clears out 

2 teaspoons cumin 

1½ teaspoons cardamom 

½ teaspoon dark pepper (or more, to your taste) 

½ teaspoon nutmeg 

⅛ teaspoon clove 

1½ mugs cooked chickpeas 

3¼ mugs hot vegetable stock 

ocean salt (to taste, relies on upon how salty your vegetable stock is- - I utilized 1 teaspoon) 

nuts or dried natural products to embellish

Directions 

Wash and deplete the rice 3 times, then cover with warm water and let it douse for no less than 10 minutes or more. 

In a vast nonstick pan or pot over medium-high warmth, include the oil and sear the onions with only a squeeze of salt until they get delicate and begin to take a decent cocoa shading on the edges. Include the carrots and sauté for one more moment or two. While that is going on, channel the rice and have it prepared by you. 

Presently, to the onion and carrot blend, include the cinnamon stick, cove leaves, cumin, cardamom, dark pepper, nutmeg, and clove and sauté for an additional 30 seconds. The smell will be extremely fragrant. Rapidly include the depleted rice and the chickpeas and mix them around delicately to consolidate every one of the flavors. Pour in the hot vegetable soup, blend, and let it reach boiling point with the top only marginally off the pot. Following 5 minutes, you'll see that the level of stock is presently just underneath the surface of the rice and air pockets are popping through. (On the off chance that this isn't the situation, let it heat up a couple of minutes more.) Cover the pot firmly with the top and put the warmth underneath on the least setting conceivable. Cook undisturbed (no looking or blending!) for 22 minutes. 

Following 22 minutes have slipped by, expel the cover and delicately crease and lighten the rice with a spatula or a rice paddle. At that point spread it again and let it sit off the warmth for 5 minutes to complete it off. 

NOTES 

- Serve embellished with toasted almonds or pine nuts. Raisins and slashed dried apricots additionally make a great option.

Jamaican Mango Cheesecake

Ingredients

• 1 cup gram cracker crumbs
• 1 cup sugar
• 1 tsp. Jamaican cinnamon
• ½ cup melted butter
• ½ tsp. salt
• ¼ cup chopped Jamaican peanuts
• 2½ cups Jamaican mango puree
• 2 cups sour cream
• 2 tbsp. brown sugar
• 2 tsp. vanilla
• 3 eggs
• 3 pkgs. cream cheese, softened
• zest of ½ Jamaican orange

Instructions

1. Mix all crust ingredients and press into bottom of springform pan.
2. Thoroughly mix sour cream, cream cheese, eggs, salt, vanilla, Jamaican orange zest
3. and Jamaican mango puree.
4. Beat well with an electric mixer. Pour into springform pan. Place pan in bain marie
5. (water bath) and bake 2½ hours at 350′.
6. Increase temperature to 400′ and bake 20 minutes more.

GRILLED CHICKEN WITH SMOKED PAPRIKA AND HONEY

INGREDIENTS

• Chicken breast - 3
• Olive oil - 1 tbsp
• Salt to taste
• Freshly ground black pepper - ½ tsp
• Smoked paprika powder - ½ tsp
• Honey - 1 tbsp
• Garlic - 3-4 cloves ( minced )

INSTRUCTIONS

1. Wash the chicken breast and pat dry.
2. Keep them between a kitchen towel and pound with a mallet till they are slightly thin.
3. Mix all the remaining ingredients in a bowl.
4. Apply the marinade all over the chicken breast.
5. Cover with a cling wrap and refrigerate for at least 2-3 hours.
6. Brush a grill pan with little oil.
7. Grill the chicken from both the sides till golden brown.
8. Serve hot.

PALAK AUR CHANA DAL KEBAB

INGREDIENTS

• Chane ki Dal - 1 cup
• Turmeric powder - ½ tsp
• Palak - 2 cups
• Bread slices - 2 ( Remove the corners )
• Green chilli - 2 tsp ( Chopped )
• Fresh coriander - 2 tbsp ( Chopped )
• Ginger - 2 tsp ( Grated )
• Roasted cumin powder - ½ tsp
• Rice flour - 2 tbsp
• Freshly ground black pepper - ½ tsp
• Chaat masala - 1 tsp
• Salt to taste
• Egg white - 3 eggs
• Oil for frying

INSTRUCTIONS

1. Wash chane ki dal and add it in a pressure cooker along with salt, turmeric powder and 2 cups of water.
2. Pressure cook until dal is done.
3. Do not over cook.
4. Strain the water and transfer the dal in a bowl.
5. Heat water in a big pot.
6. When the water comes to a boil, add the spinach.
7. Cook for a minute and then drain the water.
8. Chop the spinach into a coarse puree.
9. Transfer the spinach puree in the bowl along with cooked dal.
10. Add bread slices, chilli, coriander, ginger, cumin powder, rice flour, black pepper, chaat masala and salt and mix well.
11. Make small patties from the mixture.
12. Whisk egg white in a bowl.
13. Dip the patties in the egg white.
14. Shallow fry the kebabs until golden brown from both the sides.
15. Serve hot with coriander chutney.

CRISPY TANDOORI FRIED CHICKEN W/ CUMIN & GARLIC AIOLI

INGREDIENTS

Chicken Marinade

• Chicken - 5 lbs (I used 6 leg pieces, 4 thigh pieces, 4 wingettes & 4 drumettes)
• Salt - 1 tbsp
• Red Chili Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Red Crushed Pepper - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 2 tbsp
• Paprika - 1 tbsp
• Lime - 1
• Garlic - 2 whole bulbs
• Ginger - 6 inch piece
• Fresh Green Chilies - 10
• Red Food Color - 1 tbsp
• Yogurt - 1 cup

Buttermilk Batter

• Egg - 1
• Buttermilk - 2 cups
• Flour - 1 cup
• Paprika - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Salt - 1 tbsp

Flour Batter

• Flour - 3 cups
• Paprika - 1 tbsp
• Roasted Cumin Powder - 1 tbsp
• Roasted Coriander Powder - 1 tbsp
• Garlic Powder - 1 tbsp
• Crushed Black Pepper - 1 tbsp
• Salt - 1 tbsp

Cumin Garlic Aioli

• Mayonnaise - 1 heaping cup
• Garlic - 2 cloves
• Cilantro - ½ cup
• Paprika - 1 tsp
• Dijon Mustard - ½ tsp
• Roasted Cumin Powder - 1 tsp
• Juice of Half Lime
• Pinch of salt if needed

INSTRUCTIONS

Crispy Tandoori Fried Chicken

1. In a food chopper, add garlic, ginger, fresh green chilies and chop. When chopped finely, add food color and yogurt and pulse again to make it into a think red paste.
2. In a bowl add all the marination ingredients to the chicken, including the yogurt paste made in the choppera, and let it sit in the fridge overnight (We did it for 48 hours and it was divine!)
3. Prepare a dip and coat station. In one bowl whisk together all the ingredients of buttermilk batter and set aside.
4. In a ziploc, add all ingredients of flour batter and shake to mix.
5. Heat the oil up at 310 degrees in a deep pot. (We recommend the use of a deep fry thermometer)
6. Fry the chicken until golden brown and crisp. For dark meat it takes about 15 minutes and for wings it takes about 8 minutes.

Cumin Garlic Aioli

1. Add garlic to food processor and roughly chop.
2. Add rest of the ingredients and puree in a thick sauce.

NOTES

Make your own cumin and coriander powder. Roast them in a pan until fragrant. When cooled down, grind them up into powder.

Tip: Feel free to omit the batter and just grill the chicken- it will be equally delicious!

Pudina Rice Recipe - Mint Rice Recipe

Ingredients:

• 1 cup Raw Rice
• 1 cup Mint Leaves, tightly packed
• 1 cup Onion, chopped lengthwise
• 4 Tomatoes, medium sized
• 4 Green Chillies or as needed
• 10 Cashews
• 1 tsp Cumin Seeds
• 3 tbsp Oil
• 1/4 tsp Turmeric Powder
• Salt to taste

Method:

1. Wash and pressure cook the rice with 2 cups of water for 3 whistles.
2. Spread the cooked rice on a wide plate and let it cool.
3. Wash and grind the mint leaves into a coarse paste and set aside.
4. Heat oil in a pan. Add the cumin seeds and cashews and fry until golden brown color..
5. Then add the slit green chillies and fry for a few seconds.
6. Add the sliced onions and fry until translucent.
7. Now add the chopped tomatoes and turmeric and mix well.
8. Cover with a lid and let it cook on a low flame until tomatoes are mushy.
9. Now add the mint leaves paste to it and fry for 4 - 5 minutes.
10. Finally add the cooked rice and salt and mix everything well.
11. Turn off the flame and serve hot with raita or plain yogurt.

How to make Khoya at home ~ Homemade Mawa / Khoa Recipe with step by step pictures

Ingredients:

• 1.5 litres Milk
  
• Method:
• Take the milk in a deep and wide non stick pan.
• Bring the milk to a boil.
• Once the milk boils, reduce the flame to between medium to low. 
• Scrap the sides of the pan and stir occasionally.

• When the milk thickens, reduce the flame to low. Stir and scrap the mixture constantly.
• Keep stirring until the milk completely thickens and forms the khoya.
• Remove it from the flame and let it cool.
• Khoya will thicken some more as it cools.

Roshogolla / Rasagola / Rasgulla Recipe

Ingredients:

Milk: 2 cups
Water: 1 and 3/4 cup 
Sugar : 1 cup
Lemon Juice: 1 and half tbsp
A pinch of cardamom powder or A few drops of rose essence

Method:

1. In a vessel, bring the milk to a boil. Add a tablespoon of lemon juice to it and mix until the milk curdles. 

2. Keep stirring and then add the remaining lemon juice. Keep stirring until the whey completely separates.

3. Switch off the heat and strain the paneer in a cheese cloth. 

4. Wash the paneer with fresh water to wash away the sourness of the lemon. 

5. Bring the edges of the cloth up and tie it together. Squeeze the excess water and hang the cloth above the sink for 30 minutes. 

6. Knead the paneer to make a smooth pliable. Kneading the paneer is very important. Knead it for 10 minutes. 
  
7. Divide the paneer dough into equal size small portions and shape each portion into a smooth round ball.

8. In a wide vessel, add the sugar and water and allow the sugar to melt. 

9. Now reduce the heat to medium flame and add the rasgullas carefully. 

10. Cover with a lid and cook for 10 -15 minutes. Open the lid occasionally. 

11. Then switch off the flame and let them cool completely. 

12. Refrigerate it and serve chilled. 

khubani ka meetha recipe details below

ingredients (measuring cup used, 1 cup = 250 ml)

• 25-28 dried apricots/khubani
• 1 or 1&1/2 cup strained water from the soaked apricots
• sugar as required (optional)
• sliced almonds (optional)

how to make the recipe:

1. rinse the apricots well.
2. then soak them overnight in enough water.
3. remove the apricots the next day and keep the water aside.
4. deseed the apricots.
5. keep the hard kernels aside and break the kernels.
6. throw away the hard covering and keep the almond like nuts aside.
7. add one cup of the strained water in the pan along with the apricots.
8. you can also just mash the apricots with your hands and then add them to the pan.
9. cook on a low flame for 22-25 minutes stirring occasionally.
10. if the mixture looks dry, add some water.
11. now add sugar and cook for 5-6 minutes more.
12. lastly add the almond like seeds of the apricots.
13. stir and then serve khubani ka meetha hot or warm or cold.

Pan Fried Beef Tacos Recipe

Ingredients

• 1 tablespoon olive oil, or canola oil
• 1 1/2 pounds ground beef
• 1 10 ounce can chunky diced tomatoes and green chiles
• 1 4 ounce can diced green chiles
• 1 1/2 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 6 8-inch flour tortillas
• 3 cups mexican style shredded cheese
• 
  

• Directions

  1. Preheat the oven to 200°F. (This is just to keep your tacos warm while you’re making them, or if you need to make them ahead of time you can keep them on warm for up to 30 minutes)
  2. Start by heating up a large skillet with the oil over medium heat.
  3. Add the beef and brown while breaking up with a spoon until completely cooked through.
  4. Next add in the diced tomatoes, green chilies, salt, pepper, cumin and garlic powder. Stir to combine the filling and transfer to a large bowl.
  5. Wipe out the skillet and spray with cooking spray.
  6. Place one tortilla in the skillet and top with 3/4 cup of the beef filling and a half a cup of cheese. Let cook open for 1 minute, then fold over and press down on the taco with a spatula so it seals closed.
  7. Cook for another 2 minutes then flip to the other side for another 2 minutes. Just get them nice and browned on both sides, it only takes about 5 minutes total for each taco.
  8. Transfer to the oven to keep warm and repeat with the remaining tortillas.

Linzer Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/2 tsp baking powder
• 3/4 cup (96g) slivered almonds
• 1/4 cup packed light-brown sugar
• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus more for dusting
• 1 large egg
• 1 tsp vanilla extract
• 1/4 tsp almond extract
• 8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)

Directions

• In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.
• In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.
• Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scaper under cookies to help lift them if needed. Also, chill dough that's not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 - 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over over tops. Store in an airtight container.