Shahi Tukra

 Ingredients:

• 1 and 1/2 litre of homogenized milk
• 7 green cardamom
• 2 tablespoons of white vinegar
• 1 and 1/2 litre of half and half cream
• 1 cup granulated cane sugar
• 8 slices of white bread
• almonds

lets get this bread

Directions:

Pour the homogenized milk in a sauce pan along with 3 green cardamoms on medium heat.










When the milk reaches a boiling point, put the heat onto very low and add the white vinegar and keep stirring until only curd is left. Turn off the heat and use a strainer to drain out the water.

While the curd is in the strainer, put cold water on it and then squeeze out the water with a spoon.

In a pot, pour in the half and half cream with 3-4 green cardamoms and cane sugar, boil it and then put aside.

Take the bread. On a flat pan, add a little bit oil and on medium heat, toast the bread until they are golden in colour.

Cut out the top edges off the bread and place each slice in the dish as seen in the picture.

Take out the cardamoms from the boiled cream, and pour it into the dish.

Add 3 tablespoons of sugar into the curd bowl and mix with fingers, and make it into a crumble.

Spread this sugary crumble over the soaked bread.

Optional: chop some almonds and sprinkle this on top as well.

Cling wrap the dish, and place in fridge at least for 2-3 hours before serving.

Kadu Gosht

Servings: 4-5 people

 Ingredients:

• 1 and 1/4 lbs. veal with bone
• 1 and 1/4 lbs. kadu
• 1 medium sized onion
• 1 tablespoon ground garlic
• 1 tablespoon ground ginger
• 3-4 small tomatoes
• 1/3 cup oil

Spices:

• 1 teaspoon salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon cumin powder
• a pinch of clove powder
• 1 teaspoon red chilli powder

Directions:

Pour the oil in a medium sized pot on medium heat. Slice the onion, and put into the pot. When the onion becomes translucent, add in the garlic and stir.

After 1-2 minutes, add in the meat and stir. Then cover the pot with its lid for 5 minutes.

After 5 minutes, stir again.

After about 7 minutes, when you see oil at the bottom of the pot, add in the spices, and stir.

After about 4 minutes, add in the chopped kadu, and chopped tomatoes. Stir.

After about 15 minutes, the oil will once again appear, and so you add in ginger. Stir again.

Then add 2 cups of water.

Let this cook on low-medium heat for 45 minutes. Once the kadu and meat become tender, is when you turn off the heat.

Note: If you are cooking in a pressure cooker, the final step will be letting it cook for 5-6 minutes  when it starts whistling then note the time.

Your delicious kadu gosht is read to serve!

Serve with naan or roti or boiled rice.

Turkey

Ingredients:

• 15 lbs. turkey

Marinating Ingredients:

• 6 tablespoons plain yogurt
• 1 tablespoon sea-salt
• 2 and half teaspoon red chilli powder
• 1 tablespoon cumin powder
• 1 teaspoon coriander powder
• 6 teaspoons tandoori chicken masalah

Directions:

Take the turkey and cut the extra fats and wash the turkey thoroughly, then leave it in a big bowl for 1/2 hour.

Drain out the water. And make deep cuts throughout the turkey (in the drumsticks, breasts, and thighs). Mix the marinating ingredients in a separate bowl. Then marinate the turkey thoroughly into the cuts of the turkey and inside and outside of the turkey. Cling wrap the bowl (with the turkey in it) and let it marinate in the fridge for minimum 24 hours.

Preheat the oven at 355 degrees and place the turkey in a turkey roasting deep dish. Place the lid on the turkey and place in the oven. For a 15 lbs. turkey, it will take 3 hours to cook.

Take it out of the oven and pour out the gravy from the turkey into a saucepan. This is about 3 cups. Heat it and let it boil until only about 1 cup of the gravy is left.

Pour some of this sauce on the turkey, and use the rest when it comes time to serve.

Serve with vegetables, mashed potatoes, and garlic bread.

lets get this bread

Meat Bun

Servings: 38 meat buns w/out sauce, & 28 meat buns w/ sauce

Ingredients:

Meat

• 5 lbs. of ground beef
• 3 medium sized onions
• 8-10 garlic cloves
• 4 cups water
• 2 teaspoon red chili powder
• 1 and 1/2 teaspoon cumin powder
• 1 and 1/2 teaspoon coriander powder
• 2 pinch clove powder
• 3-4 teaspoon sea salt
• 2 and 1/2 tablespoon ground ginger

For meat filling (no sauce)

• 1/2 of the ground beef mixture that was made with above ingredients
• 2 bunches of green onion
• 3 hot green chilles
• 1/2 cup cilantro
• 1/3 cup mint leaves
• 350 grams paneer (optional)
• 7 potatoes (random sizes)

For meat filling (with sauce)

• 1/2 of the ground beef mixture
• 400 grams of mozzarella cheese
• 680 mL of pasta sauce

Directions:

Put the ground beef in a pot with the onions (cut into large chunks), water and garlic cloves on medium heat. Let it cook until all the water has evaporated. Turn off the heat, and set it aside and wait for it to cool.

Then take all the spices and ground ginger and mix it into the meat.

Half of this cooked meat will be for the dry buns and the other half for the saucey buns. So separate it into two separate bowls.

For the first type of bun, chop the green onions into small pieces, as well as the hot green chili, and chop the cilantro and mint leaves. Mix these with the meat.
Optional: cut the paneer into small cubes and also mix it in.

Take the potatoes boil them, then peel them, and then cut them into small cubes.

Mix everything.

For the second type of bun, add the shredded cheese and sauce to the other bowl of meat.

For the dough preparation see this recipe: Naan Bread

Same steps for both types of buns:

Make small balls like in this picture, from of the dough. Then flatten it out.

Take one and 1/2 tablespoon of whichever mixture, and make a pouch (as seen in picture).



















Place the filled balls on a baking tray with parchment paper.

For the meat buns w/ no sauce, turn the oven on at 360 degrees, put the tray on the middle rack for about 30-35 minutes.

For the sauce and cheese ones, you bake for 30-35 minutes but at 375 degrees. And I only glazed them with a beat egg.
Also for the buns with sauce, make the balls a bit flat, so cheese and sauce have more room to expand while it is cooking in the oven. If the cheese and sauce ooze out from the bun then don't worry, you always can put it back in the cooked bun pocket by using a small spoon.

these are the buns with sauce, and
you can see they are a bit flattened before
putting them in the oven.

will look like that from the bottom when its cooked.