foodatarian.com

Ingredients:
1/2 kg brinjals,
2-3 cloves of garlic; crushed,
2″ piece ginger; crushed
1/2 tsp rai (mustard seeds),
1/2 tsp jeera (cumin seeds),
1 tsp methi (fenugreek) seeds,
2 tsp turmeric powder,
2 tsp red chilli powder,
1 1/2 cup sugar,
1 1/2 cup refined vegetable oil,
1/2 cup vinegar,
2 tbsp salt.

Method:
Soak together chilli powder, turmeric powder, jeera, mustard seeds, garlic and ginger in vinegar for an hour. Then grind this to a paste. Heat oil in a pan and saute this ground paste on low flame for two minutes. Then add sugar, salt and mix well, add the brinjal and cook on low flame. Do not cover or add water, since this pickle needs to be preserved there should not be any water content. When brinjal has cooked, let it cool and preserve in dry bottle. Add some oil on the top of the pickle if you want to store this for a longer time. You can also serve this pickle as a vegetable, but in that case use less oil.

Ingredients:
2 cups Ambemohor or any scented rice,
3 cups sugar,
1 cup freshly grated coconut,
5-6 laung (cloves); broken open,
7-8 badam (almonds); soaked in hot water for some time and then peeled and sliced,
A handful of raisins,
1/2 tsp elachi (green cardamom) powder,
1/4 tsp kesar (saffron threads) or few drops orange color,
1/2 lemon,
A pinch of salt,
1/2 cup ghee.

Method:
Wash rice and drain and keep aside for an hour. Then heat some ghee in a heavy bottom pan, add cloves and let them fry on low flame for some time. Then add rice to it and roast rice for few minutes. Then add 4 cups water, saffron or orange color, sugar, lemon juice, salt, mix well till sugar has dissolved. Then cover and cook the rice. When rice is fully cooked remove it in a flat plate. Using a fork separate rice from any lumps. Add almond slices, raisins and elaichi powder, mix and serve.

Ingredients:
250gms cooked rice,
1/4 cup tamarind paste,
1/2 tsp dhania dana (coriander seeds),
1/2 tsp methi dana (fenugreek seeds),
1/2 tsp chana dal (gram),
1/2 cup water,
Salt to taste.

For tempering-
2 tbsp oil,
1/2 tsp tsp methi dana (fenugreek seeds),
1/4 tsp heeng (asafoetida),
Few curry leaves,
Jaggery to taste,
Red chilli powder as per taste.

Method:
Dry roast and grind together dhania, methi and chana dal to fine powder. Heat water in a container. When water boils add this powder, tamarind paste, jaggery and salt to it. Meanwhile in a small saucepan heat oil, add ingredients for tempering and pour into the water. Boil it once. Then add the rice to the water. Keep on low flame and let it cook for some time till it is steamy hot.

Ingredients:
250gms mutton,
1 coconut; freshly grated,
2 tbsp cashew nuts,
2 tbsp khus khus (poppy seeds),
2 tbsp white til (sesame seeds),
8-10 cloves garlic,
1 tbsp chopped ginger,
4 green chillies,
7-8 peppercorns,
3 1″ inch sticks of dalchini (cinnamon),
4-5 laung (cloves),
Salt to taste,
Oil,
Water.

Method:
Soak cashew nuts, til and khus khus in warm water for 10 minutes.
In a pot, add 2 tbsp oil. When oil is hot add asafoetida and add mutton pieces, mix and add little salt and water. Cover and let it cook. Meanwhile grind together coconut, garlic, ginger, 2 green chillies, soaked cashew nuts, white til and khus khus to a fine paste. Now put this paste into a thin muslin cloth (to strain), keep it on a deep pot add little water in the paste and press down to strain juice out of this ground paste. Add water and again press down, continue with this steps until you feel there is juice left in the paste. You can use a fine strainer for the same. To this white curry (rassa), add the cooked mutton along with the stock. In a small saucepan, heat some oil for tempering. Add peppercorns, cloves, cinnamon and 2 green chillies and pour it over the rassa. Now bring this rassa to a boil and put off the flame.

TIP:
You can prepare Chicken in white curry and Vegetables in white curry with the same recipe.

Ingredients:
1 cup boiled vegetables of your choice; drained, dried and mashed well,
2 tbsp khoya (dried milk),
1/3 cup ground dry fruits,
1 green chilli; finely chopped,
1 tsp ginger-garlic paste,
1 tbsp very finely chopped coriander leaves,
Salt to taste,
Freshly ground white pepper to taste,
Cornflour for binding,
Oil for basting (optional).

Method:
Mix together all the ingredients except oil, knead a dough and let it aside for an hour so that all the flavors blend well with the vegetables. Then arrange on skewers, baste with oil if you want and then roast it in the tandoor till it is nice smoky and golden in color. When done remove from skewers, either serve whole or cut into small pieces and serve with green chutney.
If you do not have a tandoor then you can shallow fry them in a pan using less oil. Then prick a fork into a kabab and then roast them over the gas stove on medium flame to get the smoky effect.