Recipe Categories: Appetizers Entrees Desserts

Recipes: Samosas Bori Style Channa Pindi Style Biryani Mango Souffle

Appetizers

Samosas Bori Style

Ingredients:

• 1Lb Chopped Meat
• 1 inch Ginger
• 1 tbsp Maya crushed garlic
• 1 tsp Maya ground black pepper
• Dash of Maya turmeric powder
• 2 tsp Maya dhaniya jeera powder
• 2 each of Maya big cardamom, Maya bay leaf, Maya cinnamon (which will be removed after that meat is cooked)
• 6-8 green chillies
• A small bunch of scallions
• A few sprigs of mint
• A small bunch of coriander
• 2 tsp lemon juice
• Mariachi Brand Flour Tortilla

Method:
Boil the meat in enough water to cook the meat. Add ginger, garlic, turmeric, dhaniya and jeera powder. All the whole spices. Roast the meat well. After the water evaporates add to meat green chillies, scallions coriander, mint, lemon.

Lightly heat the tortilla. Cut it in half, dip it in hot water and shape like samosas. Deep fry.

Can be made ahead of time and kept frozen for atleast 6 months.

Entrees

Channa Pindi Style

Ingredients:

• 4 cups Maya Chick peas
• 2 ½ tbsp anardana
• 2 tbsp Maya jeera powder
• 4 cups water
• 2 ½ tbsp salt
• 4 Maya big cardamom
• 5 sticks Maya cinnamon
• 10 Maya cloves
• 4 tbsp Maya dhaniya powder
• 2 ½ tsp black pepper
• 2 tsp Maya garam masala
• 3 tbsp Maya mango powder
• 6 green chillies slit
• 1 inch ginger (julienne, 1 onion sliced & 2 lemon)
• ½ cup butter
• ½ cup Maya vegetable oil

Method:
In a pan roast together anardana and cumin. Pour water in a cooker. Add chick peas, 4 tbsp salt, cardamom, cinnamon and cloves. Stir once. Close cooker. Remove from heat after bringing to full pressure and another 18 minutes on low gas. Allow to cool naturally. Drain the liquid and put aside. Add the remaining salt, anardana, cumin, coriander, pepper, garam masala, Mango powder. Mix well till chick peas are coated with spices. Sprinkle chillies and ginger. In a pan heat oil and butter till smoky. Pour over chick peas. Add liquid.

Place cooker over medium heat til water dries out. Serve hot with onions and lemon.

Biryani

Ingredients:

• 1 Lb mutton pieces
• ½ cup butter
• 3 good sized onions crushed
• 1 tsp each of Maya crushed garlic and Maya ginger
• ½ cup tomato puree
• 1 tbsp each of chopped coriander leaves and green chillies
• 1 tsp Maya garam masala
• 2 tsp Maya haldi
• 3 tsp salt
• 1 tsp each of Maya cashew nuts, Maya charoli, Maya poppy seeds and Maya coconut
• 2 cups yogurt
• 2 cups Maya Basmati Rice
• 1 tsp Maya saffron or 1 tsp yellow color
• 1/3 rd cup milk

Method:
Wash and soak the rice for ½ hour. Cook it with a tsp of salt till it is 3/4 th done. Drain the water and cool the rice. In a bowl mix yogurt with garli, ginger, corriander leaves, green chillies, garam masala, chilli powder, haldi powder and salt. Mix in the mutton pieces. Marinate for ½ hour. In a cooker heat butter, fry onions till golden brown.

Reduce heat and add tomato puree. Fry till the oil separates. Then add the mutton and yogurt mixture to it. Cook under pressure for 15minutes. Remove pressure further cook till the gravy is thick. In an oven proof dish with a lid or a pan with a tight lid, arrange alternate layers of rice and mutton. In all these should be 3 layers of rice and 2 layers of mutton. Mix saffron with milk and sprinkle it on the rice. Put chunks of butter on the rice.

Close the lid and bake at 375F for ½ hour to 45 minutes.

Variation: Hydrabadi Biryani Follow the recipe ingredients of moghlai biryani omitting tomatoes substituting dry fruits with only powder, cashew nuts, slice the onions, mix the yogurt with masala and mutton. Heat butter, in a cooker and fry cashew nuts to golden brown color and remove. Then add the mutton and yogurt mixture to it. Cook under pressure for 15 minutes. Arrange layers of rice, mutton and fried onions in the pan. Sprinkle saffron milk. Put chunks of butter and bake.

Desserts

Mango Souffle

Ingredients:

• 1 can Maya mango pulp
• 1 can condensed milk
• 1 12 oz. container Cool whip
• 2 jello – peach or mango flavor (3.5 oz. each)

Method:
Make jello using 2 cups hot water and 6 ice cubes. Do not set, let it cool. In a bowl put all the ingredients and blend well with a blender. Pour in mold and set. Arrange mango slices and kiwis.

This recipe is excellent for summer time and very refreshing.