Kathiawari Aloo Choley

Ingredients Aloo Choley:

1. Prepare Hari Chutney:

  • -Zeera (Cumin seeds) 1 tsp
  • -Sev nimco 2 tbs
  • -Namak (Salt) ½ tsp or to taste
  • -Kala namak (Black salt) ½ tsp
  • -Lemon juice 3 tbs
  • -Water ¼ Cup
  • -Hara dhania (Fresh coriander) handful
  • -Podina (Mint leaves) handful
  • -Hari mirch (Green chillies) 3-4
  • -Adrak (Ginger) 1-inch piece
  • -Lehsan (Garlic) cloves 3-4

2. Prepare Kathiawari Cholay:

  • -Hari mirch (Green chillies) sliced 3-4
  • -Hara dhania (Fresh coriander) chopped handful
  • -Tamatar (Tomato) deseeded & chopped
  • -Chaat masala
  • -Lal mirch (Red chilli) crushed
  • -Pyaz (Onion) sliced
  • -Papri
  • -Har dhania (Fresh coriander) chopped
  • -Lal mirch powder (Red chilli powder) ½ tbs or to taste
  • -Chicken powder 1 tbs
  • -Zarda ka rang (Orange food colour) ¼ tsp
  • -Water 2 Cups
  • -Water 1 litre
  • -Safed Chaney (Chickpeas) 300g (boiled until 90% done)
  • -Aloo (Potatoes) boiled & diced 3 large
  • -Aloo (Potato) boiled & cubes 1 medium
  • -Safed Chaney (Chickpeas) boiled ¼ Cup along with its water
  • -Imli pulp (Tamarind pulp) ½ Cup (80g tamarind soaked in ½ Cup water)
  • -Tomato ketchup 4 tbs
  • -Sabut dhania (Coriander seeds) roasted & crushed 2 tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Zeera (Cumin seeds) roasted & crushed 2 tsp
  • -Lal mirch (Red chilli) crushed 1 tsp
  • -Chaat masala 1 tsp
  • -Namak (Salt) ½ tbs or to taste


1. Prepare Hari Chutney:

  1. – In a blender flagon, add fresh coriander, mint leaves, green chillies, gusto, garlic, cumin seeds, sev nimco, swab, black swab, bomb juice, and water, mix well & set away.

2. Prepare Kathiawari Cholay:

  1. – In a blending flagon, add potato, chickpeas along with its water, tamarind pulp, tomato ketchup, coriander seeds, turmeric greasepaint, cumin seeds, red chilli crushed, chaat masala, swab, red chilli greasepaint, funk greasepaint, orange food colour, water & mix well.
  2. – Transfer to a wok, add water, mix well & bring it to a boil.
  3. – Add chickpeas, potatoes, green chillies, and fresh coriander, mix well & cook on medium honey for 18- 20 twinkles, cover & chef on low honey for 4- 5 twinkles.
  4. – On a serving plate, add khathiawari cholay, set hari chutney, tomato, chaat masala, red chilli crushed, onion, papri, and fresh coriander & serve with pav buns!

Hyderabadi Dahi Baray

Ingredients Hyderabadi Dahi Baray:

1. Prepare Dahi (Yogurt Mixture):

  • -Dahi (Yogurt) 500g
  • -Zeera powder (Cumin powder) 1 tsp
  • -Lal mirch powder (Red chili powder) ½ tsp or to taste
  • -Namak (Salt) ½ tsp or to taste
  • -Chaat masala ½ tsp
  • -Hari mirch (Green chili) crushed 1 tsp
  • -Water 1 Cup or as required

2. Prepare Bhalla:

  • Baisan (Gram flour) 1 & ½ Cups
  • -Zeera (Cumin powder) roasted & crushed 1 tsp
  • -Lal mirch powder (Red chili powder) 1 tsp or to taste
  • -Namak (Salt) 1 tsp or to taste
  • -Ajwain (Carom seeds) ¼ tsp
  • -Haldi powder (Turmeric powder) ½ tsp
  • -Sabut dhania (Coriander seeds) crushed 1 tsp
  • -Baking soda ¼ tsp
  • -Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • -Hara dhania (Fresh coriander) chopped 1 tbs
  • -Water 1 Cup or as required
  • -Cooking oil for frying

3. Prepare Tadka:

  • -Cooking oil 3-4 tbs
  • -Rai dana (Mustard seeds) ½ tsp
  • -Zeera (Cumin seeds) 1 tsp
  • -Sukhi Lal mirch (Dried red chilies) 4-5
  • -Curry patta (Curry leaves) 12-15
  • -Kashmiri Lal mirch (Kashmiri red chili) powder ½ tsp


1. Prepare Dahi (Yogurt Mixture):

  1. – In a coliseum, add yogurt, cumin grease paint, red chili grease paint, swab, chaat masala, and green chili & whisk well.
  2. – Add water, whisk well & chill for 30 twinkles. Prepare Bhalla.
  3. – In a coliseum, add gram flour, cumin seeds, red chili greasepaint, swab, carom seeds, turmeric greasepaint, coriander seeds, incinerating soda pop, gusto garlic paste & fresh coriander.
  4. – Gradationally add water, whisk well & beat well for 2- 3 twinkles. Note To check the thickness of the batter, drop 1 tsp of batter& pour in water, if it sinks, beat again for 1- 2 minutes. However, its ready to use, If the batter floats.
  5. – In a wok, heat cuisine oil painting, pour the batter with the help of a small spoon, and shindig on medium honey until golden.
  6. – In a coliseum, add lukewarm water, and fried baray and let them soak for 6- 8 twinkles also take out from the water and squeeze gently to remove redundant water.
  7. – In a serving dish, add set baray & pour set yogurt. Prepare Tadka
  8. – In a small frying visage, add cuisine oil painting & heat it.
  9. – Add mustard seeds, cumin seeds, and dried red chilies & blend well. – Add curry leaves & blend well.
  10. -Add Kashmiri red chili grease paint & blend well. – Pour set tadka on dahi baray & serve!


Saag Gosht

Ingredients For Saag Gosht:

  • Haldee powder (Turmeric powder) ½ tsp
  • Lal mirch powder (Red chili powder) 1 tbs or to taste
  • Namak (Salt) 1 tsp or to taste
  • Pani (Water) 1 Cup or as required
  • Tamatar (Tomatoes) chopped 3-4 medium
  • Hara lehsan (Green garlic) chopped
  • Hari mirch (Green chili) chopped
  • Hara dhania (Fresh coriander) chopped
  • Badi elaichi (Black cardamom) 1
  • Zeera (Cumin seeds) 1 tsp
  • Beef boneless cubes ½ kg
  • Pyaz (Onion) sliced 1 large
  • Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
  • Dhania powder (Coriander powder) 1 tbs
  • Pani (Water) 2-3 liters
  • Sarson ka saag (Fresh mustard leaves) 2 kg
  • Hari mirch (Green chilies) 3
  • Sarson ka tail (Mustard oil) 1 Cup
  • Laung (Cloves) 8-10
  • Darchini (Cinnamon sticks) 2
  • Sabut kali mirch (Whole black pepper) 10-12
  • Hari elaichi (Green cardamom) 2


  1. Clean all of the sparkling mustard leaves and wash them very well.
  2. In a pot, add water and bring it to a boil.
  3. Add sparkling mustard leaves, and green chilies, blend, and produce it to boil, cowl and boil on medium-low flame for 4-5 hours (grind if preferred) & set aside.
  4. In the pot, add mustard oil, cloves, cinnamon sticks, complete black pepper, inexperienced cardamom, black cardamom, and cumin seeds, and blend nicely.
  5. Add beef boneless cubes and mix well till modifications shade.
  6. Add onion, mix properly and cook dinner for 10-12 minutes.
  7. Add ginger garlic paste and blend nicely for two mins.
  8. Add coriander powder,turmeric powder, purple chili powder, and salt, blend properly and cook dinner for five minutes.
  9. Add water, mix properly and convey it to boil, cover and cook dinner on low flame for 25-30 minutes or till the meat is gentle.
  10. Add tomatoes and blend nicely, cowl and cook till tomatoes are soft and oil separates.
  11. Now add boiled sparkling mustard leaves, blend nicely and cook for eight-10 mins.
  12. Add inexperienced garlic, green chili, and clean coriander and blend well.
  13. Garnish with green chili, and inexperienced garlic & serve!

Making  Taiwanese Dan-Bing

Ingredients Taiwanese Dan-Bing:

-Cooking oil 1 tbs

-Leshan (Garlic) chopped 1 tsp

-Chicken qeema (Mince) 250g

-Lal mirch (Red chili) crushed ½ tsp

-Zeera (Cumin seeds) roasted & crushed ½ tsp

-Namak (Salt) ½ tsp or to taste

-Kali mirch powder (Black pepper powder) ½ tsp

-Maida (All-purpose flour) sifted 2 & ½ Cups

-Cornflour ¾ Cup

-Namak (Salt) 1 & ½ tsp or to taste

-Water 4 Cups or as required

-Anda (Egg) 1 (for each crepe)

-Namak (Salt) 1 pinch or to taste

-Kali mirch (Black pepper) crushed 1 pinch or to taste

-Hara pyaz (Spring onion) chopped

-Cooking oil 1 tbs

-Tomato ketchup

Headings Taiwanese Dan-Bing:

-In a searing pan, add cooking oil, and garlic, mix well and broil until light brilliant.

-Add chicken mince and blend well until it changes tone.

-Add red bean stew crushed, cumin seeds, salt, and black pepper powder, mix well, and cook on medium fire for 4-5 minutes and put away.

-In a bowl, add generally useful flour, cornflour, and salt and blend well.

-Continuously add water and speed until very much joined.

-Oil the frying pan with cooking oil, add 1 Cup of arranged batter, spread uniformly, and cook on low fire until the top is set and the edges pull effectively away from the iron.

-Add egg and spread equitably on crepe, sprinkle salt, and black pepper crushed, add spring onion, cooked mince and roll the crepe (makes 5).

-Add cooking oil and cook from all sides until brilliant and fresh.

-Cut into pieces, drizzle ketchup and serve!