Karahi Gosht

Ingredients:

• 2 pounds of lamb stew
• 2 medium-sized onions
• 7 cloves of garlic
• 3 tablespoons of crushed tomatoes
• 1 teaspoon turmeric powder

Marinating ingredients:

• 
  1/5 cup of oil
• 1 teaspoon of chili powder
• 1 teaspoon of paprika powder
• 1 teaspoon of coriander powder
• 1 tablespoon of cumin powder
• 1 teaspoon of black ground paper
• 1 pinch of clove powder
• 1 and 1/2 teaspoon of sea salt
• 2 pinch of green cardamom powder
• 3 tablespoons of greek yogurt

Directions:

Put all the marinating ingredients into the meat and mix gently with your hands and let it marinate for up to 4 hours.

Cut two medium-size onions and take 7 cloves of garlic and cut as shown in the picture.

In a non-stick pan on low medium heat, add the onions and 3 tablespoons of oil. When the onion becomes translucent, add garlic and stir

After a minute add the marinated meat.

Stir and cover the pot with its lid and let it cook for 30 minutes lowering the heat too.
Check if the meat is tender. If it isn't, then let it cook until it becomes tender by removing the lid and increasing the heat. Then add in the turmeric powder.

Add crushed tomatoes, stir and let it cook until you see that the oil is coming out.

Garnish with thinly sliced ginger and cilantro before serving.

Your mouth-watering delicious karahi gosht is ready to serve. Eat with naan or roti.

Sawanya Zarda

Servings: 12 people

Ingredients:

• 2 packs of sialkoti sawanya 
• 1 cup sugar
• 1/3 cup of milk
• 1/2 cup desi ghee or cooking oil
• 1/2 cup milk curd (for recipe look at the Matunjan recipe)
• 1/4 cup sliced coconut
• 1/4 cup glazed cherries
• 1/4 cup raisin
• 
  1/4 cup peeled and sliced almonds
• 4 green cardamom or 1 teaspoon of ground green cardamom
• 1 cup water

Directions:

Take a deep non-sticking pot and add green cardamom and ghee and melt it on medium heat.

Add sawanya flip it with a spatula.

After a minute spread sugar on the sawanya and add water and milk.

added the sugar

added the water and milk

Let it cook for five minutes then cover the pot with its lid. Then lower the heat and let it cook for 10 minutes or so, uncover the pot check if there is any water then dry by raising the temperature or if its still not tender enough but maintained its shape, then add little bit more water and let it cook for another 5 minutes.

Uncover the pot, turn off the heat.

Add all the garnishing and serve as desert!

Banno Halwa

Servings: 15 people

Ingredients:

• 2 cups suji/cream of wheat(course one)
• 2 cans of carnation milk (or 2% or fat-free milk)
• 2 cups of white sugar
• 1/2 cup chopped almonds
• 1/2 cup peeled split almonds
• 1 cup desi ghee
• 
  4 green cardamom or 1 teaspoon of green cardamom powder

Directions:

Soak suji in the carnation milk for 2 to 3 hours. If your suji absorbs all the milk and the batter becomes too thick then add a little bit of milk too.

Take a deep cooking pot, put ghee in it on medium heat and add green cardamom. When the ghee melts, add sugar and keep stirring until all the sugar melts and is caramelized.

sugar has become caramelized

Add all of the soaked suji batter and keep stirring to avoid lumps.

Stir for about 15 to 20 minutes until you see a little bit of oil separating then it is done. 

Add chopped almonds, stir once and turn off the heat.

Put it on a plate and press gently to spread it evenly.

Cut the pieces as shown in the picture and place a split almond on each piece and serve.

Mutanjan (Colourful Sweet Rice)

Servings: 15-20 people

Ingredients:

• 3 cups of sella basmati rice, soak in water for 2 hours
• 2 and 1/2 cup sugar
• 1/2 cup peeled split almonds
• 1/2 cup sweet glace cherries
• 1/2 cup raisins
• 1/2 cup sliced coconut 
  
• 1 cup milk curd (for garnish)
• 1/2 cup desi ghee
• green and red food color (take two small cups or glass add one tablespoon of water in each glass add a pinch of color in a glass stir and put them aside.
• 4 green cardamom
• 3 whole cloves

Directions

Take a big deep pot add 4 and 1/2 cup water, add ghee, green cardamom, and cloves, and let it boil.

water has been added

Drain the water from the rice put all the rice in the boiling water, stir one time keep cooking until almost all the water disappears.

In a separate saucepan, add sugar and 1 cup water, cook until all the sugar melts and becomes a thin syrup.

sugar syrup has been made

Add this syrup to the cooked rice, turn on the heat and stir once gently. Let it cook on high heat for 3 minutes.

Turn the heat into very low cover the pot with its lid and let it cook for 10 minutes.
Uncover the pot, pour in the color water in different spots as shown in the picture, and cover the pot again for 10 more minutes.

water has been dried and rice is cooked

To make the milk curd:

Boil 1 and 1/4 liter 2% milk in a separate pot, then add 1 tablespoon white vinegar. This will cause the milk to curd. Drain out all the water and add 1 tablespoon of sugar to your curd and set aside.

After 10 minutes uncover the pot gently mix with a flat spatula, check if its tender according to your desire, if not then cover the pot again for 5 more minutes,

Uncover the pot put all the garnishing as shown in the picture turn off the heat, gently mix again with a flat spatula,.

Serve as a dessert.

Moulli (Daikon) Parantha

Ingredients:

• 
  2 lbs. of moulli (wash clean and shred)
• 1/2 cup fresh cilantro chopped
• 1/2 cup fresh chopped mint or 2 tablespoons of dry mint
• 2 tablespoons of freshly ground ginger
• 2 and 1/2 tablespoon of chapli kabab masala
• 1 teaspoon cumin seeds
• 1 teaspoon of chili powder or green hot chili thinly chopped
• 3 to 4 cups of flour

Directions:

Shred the mouli and squeeze the water out. Put that water aside.

Add all the spices, ginger, mint, and cilantro in the shredded mouli and mix

Make the dough with mouli water. Mix the flour with 1 tablespoon of sea salt, you might have to add a little bit of water to make a medium-hard dough.
For each parantha you need two small balls from the dough.

Flatten each ball as shown in the picture,

flattened

Place two to three tablespoons of the mouli mixture on one flattened dough then cover it with the other flattened dough, use your fingers to combine the doughs together to make a parantha. Then use a rolling pin.

three tablespoons of mouli mixture

covered with the other flattened dough

rolling pin used to make it into a parantha

Using a flat pan on the medium heat, place the parantha on the pan. Sprinkle 1 tablespoon of cooking oil then flip, and let it cook. 

Then do the same to the other side. When your parantha looks like as shown in the picture or crispy, it's ready to eat.

Serve with plain yogurt.