SAFED MAAS

INGREDIENTS QTY. 4

Mutton 1kg

Ghee 100g

Onion 200 g

Yogurt 250g

Cashew nut 50g

Poppy seed 30g

Ginger garlic paste 5g

Green chilly 5g

White pepper power 3g

Cloves 30 g

Cardamom pods 2g

Cinnamon 2g

Bay leaf 2g

Mace 1g

Nutmeg powder 1g

Fresh Cream 100g

Milk 200g

Lemon juice 10 g

Salt To taste

Coriander leaves 3g

METHOD:-

1. Heat ghee in a heavy-bottomed pan, add whole spices (cardamom, cloves, cinnamon, bay leaf, mace)
and sauté.
2. Add sliced onions and cook until translucent (not browned).

3. Add ginger-garlic paste and sauté until raw aroma disappears.

4. Add mutton pieces and sear until lightly golden.

5. Lower heat, add yogurt, cashew paste, and poppy seed paste. Mix well.

6. Add green chilies, white pepper, and salt. Pour in milk and simmer until mutton is tender (about 1.5
hours).

7. Stir in fresh cream and lemon juice. Adjust seasoning.

8. Garnish with coriander and serve hot with naan or rice

CHURMA
INGREDIENTS QTY. 4

Whole wheat flour 500g

Ghee 150gg

Powered sugar 200 g

Cardamon powder 5g

Almond 50 g
 Cashew nut 50g

Pistachio 30 g

METHOD:-

1. Make a stiff dough with flour, ghee, and water, similar to bati dough.

2. Shape into small balls and bake at 180°C for 30-40 minutes.

3. Cool completely, then crush into coarse powder.

4. Mix with powdered sugar, cardamom, and chopped nuts.

5. Drizzle with warm ghee before serving.

DAL BATI

INGREDIENTS QTY. 4

Whole wheat flour 500 g

Semolina 50 g

Ghee 150 g

Baking powder 5g

Salt 10 g

Water As needed

For dal

Chana dal 100g

Onion 100g

Tomato 50 g

Garlic,ginger 50 g
 Green chilli, Mustard seeds 20g , 5g

Cumin seeds 5g

Asafoetida 2g

Red chilli powder 5g

Turmeric power 3g

Coriander powder 10g

Garam masala 5g

Salt To taste

METHOD:-

For Bati:

1. Mix flour, semolina, baking powder, salt, and ghee until crumbly.

2. Add water gradually to make a stiff dough. Rest for 30 minutes.

3. Shape into medium-sized balls and bake at 180°C for 30-40 minutes, flipping halfway.

4. Once golden, dip in melted ghee and keep aside.

For Dal:

1. Wash and soak the dals for 30 minutes, then pressure cook for 3-4 whistles.

2. Heat ghee, add mustard seeds, cumin, asafoetida, and chopped onions. Sauté until golden.
3. Add garlic, ginger, and green chilies. Cook for 2 minutes.

4. Add tomatoes, turmeric, chili powder, coriander powder, and salt. Cook until oil separates.

5. Pour cooked dal into the mixture and let it simmer for 10 minutes.

6. Finish with garam masala and lemon juice. Garnish with coriander.

7. Serve hot with bati and extra ghee.

GAWAR KI PHALLI DRY

Gawar 500 g

Mustard oil 30g

Mustard seeds 5g

Cumin seeds 5g
 Asafoetida 2g

Green chilies 20 g

Garlic , Turmeric 20 g ,3g

Red chilli powder 5g

Coriander powder 10g

Salt To taste

Lemon juice 10

METHODS:

1. Heat mustard oil, add mustard seeds, cumin, and asafoetida.

2. Add garlic and green chilies. Sauté for a minute.

3. Add chopped gawar, turmeric, red chili powder, coriander powder, and salt. Mix well.

4. Cook covered on low heat for 15-20 minutes until tender.

5. Finish with lemon juice and serve hot with roti or dal-bati.

GHEWAR

INGREDIENTS QTY. 4

Refined flour 500 g

Chilled water 500 ml

Ghee 100g

Milk 100g

Ice cube For mixing

Baking powder 5g
 Water as needed

Oil For deep frying

For Sugar Syrup

Sugar 500g

Water 250 ml

Cardamom powder 5g

Saffron Few strands

For Garnish

Rabri 200g

Chopped nuts 50g

Silver vark For decoration

Method:

1. In a bowl, mix ghee and ice cubes until it turns creamy.

2. Add flour, baking powder, milk, and chilled water. Whisk into a thin, smooth batter.

3. Heat oil in a deep pan. Pour a ladle of batter from a height to form a net-like pattern.

4. Fry on low heat until golden. Remove and drain excess oil.

5. Prepare sugar syrup by boiling sugar, water, saffron, and cardamom until it reaches one-string
consistency.

6. Dip the ghewar in warm syrup for a few seconds, then remove.

7. Top with rabri, nuts, and silver vark. Serve immediately.