Nisha and Nishanth's Culinary Debacles

Ingredients: 1/2 kg boneless meat to be boiled with 3/4 tsp ginger 3/4 tsp garlic 3/4 tsp green chillies grounded 1 small onion minced Boil meat till tender and 1 cup of soup remains Strain and keep meat aside 1 tsp jeera 1/2 tsp pepper powder 2 tblsp tomato sauce 1 tblsp chopped kothmir and a big capsicum chopped 3 tblsp ghee 3 eggs, 1 hard boiled egg 2 snall tomatoes sliced 1 tblsp chilli sauce 100 gms boiled macaroni For white sauce: 1 tblsp flour, 1 tblsp butter, 1 cup milk, 1 cup soup Method: Melt butter, add 1 tsp jeera, brown flour slightly. Add milk gradually and make the thick sauce. Add capscicum . Finally, add soup and stir till thick. To this add the sauces, pepper powder and kothmir. Now mix in the boiled macaroni and meat. Prepare the "dhaba" by pouring 1 tsp ghee at the bottom of a jelly mould. Place cellophane paper over it 1) Pour 1 tblsp ghee over cellophane paper 2) Pout 1 egg beaten over this 3) Pour meat mixture over this 4) Sprinkle hard boiled egg over ...

Ingredients: 1 cup wheat flour 1 cup rava 1/2 cup milk 1 egg 1/2 - 3/4 cup ghee knead into a hard dough, adding little water if necessary charoli, kismis, cashewnuts(25 gms of each) 4 kinds of magaj i.e. (seeds of watermelonn, white melon, pink melon) 50 gms badam and pista(25 gms each) gundar and gum crystals, a handful or more if desired 2 cups of jaggery(about 250 gms) Methods: Knead the dough with just enough water to make a hard dough. Make into muthiyas and fry golden brown. Remove from ghee and pound immediately till its nicely crushed. In the same ghee fry the gundar and keep aside. Strain the ghee. In the same ghee add the chopped jaggery and stir on medium flame. Keep stirring till jaggery starts bubbling and starts floating up like an omlette. Lower the flame at this stage and add the crushed muthiyas, the dried fruits and remove from flame. Stir and mix very well. NB: A 100 gms of mawa may be added if desired after heating slightly.

Ingredients: 400 gms unsweetened mawa (available especially for gulab jamun) 4-6 tbsp flour 1 egg 2 cups sugar and 2 cups water. Boil whilst stirring, and bring to a one thread consistency. Season with the cardamom powder and rose essence. Method: Mix mawa and flour and bind with an egg into a dough which is to be kneaded very lightly. Form into balls and deep fry in ghee on a low fire. Place in syrup which must be slightly warm. Take a wide bowl for the syrup. The longer the gulab jamuns soak the softer they will be. Do not put too many gulab jamuns into the ghee when frying. If they are few in number they are easier to handle. Serve warm.

Ingredients: 1 cup of rawa(semolina) 1 cup of ghee 1 cup of sugar charoli,kismis, almonds as much as you wish 3-4 cups hot water Method: Heat the ghee on a low fire. Stir in the the rawa and keep stirring till the rawa becomes slightly coloured Now carefully add half the hot water. Stir well Then add sugar, the dried fruits. Stir till sugar dissolves. Add more hot water if necessary. Add 1/4 tsp rose essences or kesar(roasted and powdered) for flavour. Cover the pot and keep on "dum" for about ten minutes.

Ingredients: 1 litre milk 5 gms of kesar (saffron) 3 tblsps of vermicelli broken into small pieces 100 gms of dry dates(kharak) soaked in water for a few hours and cut into long slices 2-3 tblsp of pure ghee or butter about 1/2 cup sugar or to taste almonds, pistachios 50 gms each kismis 30 gms, charoli 30 gms Method: Boil the milk on a slow fire till it is reduced to 3/4 litre. Boil the nuts and blanch them.Clean the kismis. Roast the kesar and powder it. Heat ghee or butter on a low fire and fry the vermicelli till golden about 2-3 mins. Then add the chopped kharak and all the nuts and fry gently for a few minutes more. Now add a 1/2 cup of hot water. When the mixture comes to a boil, add the hot milk and cook again till desired consistency is obtained. Remove from fire and add sugar. Stir, add the kesar. Serve hot.

This is one of the traditional dawoodi bohra recipes that is easy to make, not spicy and useful at the time of exams ! Kadhi Ingredients 1 tsp haldi powder 3 tbsp besan (channa dal flour) 1 tsp chopped garlic 2 green chillies chopped fine 1/2 tsp cumin seeds 1/2 tsp mustard seeds 1/2 tsp fenugreek seeds 5 curry leaves 1 cup sour curd 2 cups water 1 tbsp oil 1 tbsp chopped corriander leaves Salt to taste Method: Heat the oil in a pan Add the mustard seeds, fenugreek seeds and cumin seeds Add the garlic and green chillies Mix besan flour, salt, curd and haldi powder seperately in a bowl and beat Add this mixture and stir Add the water and heat on medium for around 5 minutes Garnish with chopped corriander leaves Khichdi Ingredients: 1 cup moong dal (yellow or green) 1 cup rice salt to taste 4 cups water Method: Mix the above ingredients and cook till done.