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| Method: In a pan boil ½ kg carrots cut into slices till little tender. Remove from water, marinate with 2 tbsp ground mustard seeds, 1 tbsp crushed red pepper, 1 tsp turmeric and salt to taste. Boil 6 to 7 glasses of water with 2 tbsp jaggery, 2 tbsp ground mustard seeds, 1 tbsp crushed red pepper, 1 tsp turmeric, salt to taste and 1 bottle of vinegar. Now keep the boiled water and marinated carrots in sun light for 2 days. Now mix both and keep in jar, don’t mix with a wet spoon, use after 3 days. | ||
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| Method: • Clean and wipe dry the mangoes. • Cut them into halves along with the seed. • Remove the pulp from the seed. • Dice the mangoes ensuring that the hard shell is there in each piece inside. • Mix red chili powder, mustard powder, salt, and methi seeds in a bowl. • Add the mango cubes in this powder and mix them well. • Take dry earthen jar and put the mango cubes into it. • Add sesame oil to the mango cubes and mix them well. • Put the jar in sunlight for 3-5 days. • Mango Pickle is ready to eat. | ||
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| Method: 1-Use the firm light pink watermelon flesh; cut in 1 inch pieces. 2-Dissolve salt thoroughly in 8 cups cold water, pour over watermelon pieces add more water if needed to cover watermelon. 3-Let stand 6 hours; drain, rinse well and cover with fresh cold water. Cook until just tender; drain. 4-Tie spices in a cheesecloth bag and combine with remaining ingredients; simmer 10 minutes. 5-Add watermelon pieces and simmer until clear; remove spice bag. (Add boiling water to syrup if it becomes too thick before the watermelon pieces are clear.) Pack, boiling hot, into hot sterilized jars, leaving 1/8 inch head space; seal. | ||
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| Method: In a pan, cook 1 cup water with vinegar, salt, nigella seeds and fenugreek seeds until it reaches it boiling point. Then add chopped onion, chopped reddish and whole green chillies and cook until it reaches its boiling point again. Store in a jar and use after 1 or 2 days. Declicious Shaljam, Adrak aur Piaz ka Achar is ready to serve. | ||
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| Method: 1-Heat oil in a non stick pan. Pop the mustard seeds ( use a splatter screen.) 2-Add the tomatoes (warning - it will splatter!) and let it cook on medium heat for a while. 3-When is simmers, add the powders (except fenugreek) and the leaves. 4-Cook till dry and the oil appears on the sides. Stir for another five minutes till completely dry. 5-When cool, add the fenugreek powder and mix. Notes: This is more like a paste and can be used as sandwich spread or with tortillas (chapattis) or pooris or with rice as a pickle. Keep refrigerated. | ||
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| Method: 1-first cut Brinjal in to cubes along with stems. 2-now cut the green chilies but not till end just a little cut take ginger garlic paste and little vinegar with salt and apply on chillies keep them aside. 3-now take a wok heat the oil then put bhagar masala and fry till dark then add Brinjal in the wok and fry for few minutes. 4-then put red chilli powder and turmeric powder in it then add vinegar with little water in it. 5- now add sugar and salt to taste in the brinjals and put green chillies in it then simmer for 15 minutes on low flame. 6-now achar is ready you can put some tamarind water in it to preserve it for 15 days. | ||
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| Method: 1. In a blender or a food processor, add the red chilies, onion, ginger, garlic, mustard seeds and 1 cup of vinegar and blend to make a paste. 2. Heat the oil in a large sauce pan over medium heat, cook the paste and remaining vinegar until fragrant and reduced. Add the sugar, salt, turmeric and papaya and simmer for 5 minutes. 3. Remove from the heat and cool before serving. This can be stored in an airtight container in a refrigerator for up to 3 months. | ||
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| Method: Peel off 2 lemons and cut all 4 in small cubes. Add salt in it and shake it so that it coats all lemons, set aside,don't cover. Next drain out the released bitter water. Now add 1 tsp salt again and add all the spices. Mix well , lemon will release juice and spices will absorb it and swell up. Keep shaking the dish daily 1-2 times, it will be ready in 2-3 days. Usually green chilies and lemon pickle is made, if you wish to add green chilies, make a slit in green chilies and put some salt in them, next day drain water and then add to this pickle before adding the spices. IMPORTANT NOTE: This pickle doesn't last long so make for 3-4 weeks and keep shaking it regularly otherwise it will get spoiled. Some people like adding crushed spices but in authentic old recipe whole spices are added. Sometimes people like adding oil in it but it will not prevent it from getting spoiled as lemons have water in them. | ||
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| Method: 1.Scrape and slice the carrots lengthwise. 2. Cut cauliflowers in to medium pieces. 3. Now in a pot cook vinegar then add sugar cook it till melt. 4. Now remove from heat and add all spices and vegetables and toss to mix. 5. As soon as oil begins to smoke remove it from the heat and cool it for 5 minutes,then transfer in to a sterilized glass jar. 6. Consume this pickle after a few days and shake the jar two or three times daily. 7. Chef's tips:Wash all vegtables and drain the water, spread vegetables on a clean cloth or towel dry properly. | ||
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| Method: 1. Lasore Pickle Break stems of the lasore and wash them. 2. Put half liter water in a utensil and heat it (water should be enough to submerge the lasore). 3. Add the lasore to the water when it starts boiling. 4. Cover the utensil and let them boil on low flame for 5 minutes. 5. Turn off the burner. After the utensil has cooled; remove the water and the seed of the lasore. 6. Split the lasore in two parts. 7. The lasore are ready now to make the pickle. 8. Put 3 tablespoon oil in a frying pan and heat it on a low flame. 9. Add asafetida and after it has fried add turmeric powder and fennel seed powder. 10. Turn off the burner. 11. In this mixture mix the lasore, red chili powder, yellow mustard powder and salt. 12. Lasore pickle is ready. Cool the pickle and keep it in a jar. 13. It will take 4 to 5 days for the pickle to turn sour. In every 2 days stir and interchange the bottom pickle with the top pickle in the jar. The pickle has become sour and very delicious. Now it can be eaten. | ||
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| Method: 1-Use as many chilies,like jalapenos,as you can stand. If you can't tolerate hot,spicy food, 2 or 3 Tbs.green bell pepper can be substituted. 2-Look for these in an Indian or Middle-Eastern grocery .Boil the potatoes in a big pot.Meanwhile, combine the chilies (or green pepper), salt, lemon juice and ground roasted sesame seeds in a non-metallic bowl.(By the way, roasted sesame seeds can be found as "iri goma" in Oriental markets 3-I don't know if you can get them already ground up.) 4-Add the sesame oil just a little at a time and mix in with a wire whisk. 5-Using a metal ladle or a small butter warmer, heat the vegetable oil by holding it over heat. 6-When quite hot, add the asafoetida powder and fenugreek seeds.The fenugreek seeds will start to darken in the hot oil in just a few seconds... when this happens dump it all into the bowl. 7-Mix well, then add the cilantro (Chinese parsley) and mix some more. Check your seasonings. 8-When the potatoes are done, drain and peel while hot (holding with a fork if you need to.)The peel should slide right off. Cut into 3/4" dice and add to the bowl of dressing. 9-Gently mix to coat all the cubes and finally adjust your seasonings if needed. 10-Let cool, cover and refrigerate. You can eat this after a couple of hours, either cold or room temperature. However, it's supposed to be much better the next day. It keeps for up to 4 days refrigerated. | ||
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| Method: Wash the lemons and pat dry. Cut the lemons into half. Divide the salt into three parts. Place the lemons in a bowl, sprinkle one part of the salt, mix well , cover and leave to marinate over night. Next day drain out all the water released by lemons. Cover them and leave to marinate for one more day. Wash the green chilies and dry them properly. Slit the chilies carefully into half, leaving them still held together at the stalk. Place the green chilies in a separate bowl, sprinkle 2nd part of the salt, mix well, cover and leave to marinate for one day along with the lemons. Next day gently squeeze out all the water released by the lemons and green chilies, taking care not to squeeze the juice from the lemons. Heat mustard oil to smoking point, remove from heat and leave it to cool. Mix all the ingredients including the 3rd part of the salt, with enough oil just to bind the spices. Stuff the green chilies with half of the spice mixture. Rub the rest of the mixture over lemon pieces to coat them liberally. Place the lemons and chilies in an earthenware jar, Mix thoroughly with hands. Pour in the remaining oil. The oil should cover the lemons and green chilies by about 2.5 cm (1 inch). Cover the jar with a muslin cloth and keep it in an airing place. Stir the contents of the jar for the first two weeks at least once a day. Do this to ensure that all pieces are completely dipped in the oil. | ||
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| Method: Wash raw mango one by one with vinegar in a bowl, then dry them with clean napkin with hands, then cut off the top of raw mangoes (keri). - Now grate these raw mangoes with skin. - Wash garlic cloves with vinegar and dry well. - Mix all the dry Masala with 3 tbsp vinegar. Add this to grated raw mango and mix well. Now add salt in it. - Pour 1/2 oil in a jar. Then put the achar and garlic and the remaining oil. Mix all well with a wooden spoon. Use achar after 4 days. But daily in the morning you have to once stir the achar with wooden spoon. (if you open after 3 days and you feel that there is more need of salt and oil you can add it and mix it well) | ||
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| Method: 1-Cut the vegetables into fine pieces. Add salt and red chilli powder and mix. 2-In two tsps of oils add mustard seeds. 3-when it pops add the fenugreek powder and asafoetida. 4-Add this to the vegetable mix. Heat the remaining oil in the same pan and add it to the vegetables. 5-For the next two days stir and shake well once a day. 6-The same method can be followed for sour apple, guava unripe) or any vegetable which has a sour taste. | ||
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| Method: • Clean and wipe dry the mangoes. • Cut them into halves along with the seed. • Remove the pulp from the seed. • Dice the mangoes ensuring that the hard shell is there in each piece inside. • Mix red chili powder, mustard powder, salt, and methi seeds in a bowl. • Add the mango cubes in this powder and mix them well. • Take dry earthen jar and put the mango cubes into it. • Add sesame oil to the mango cubes and mix them well. • Put the jar in sunlight for 3-5 days. • Mango Pickle is ready to eat | ||
Ingredients:
1/2 cup kabuli chana (white chick peas) 1 1/2 cups grated raw mango 1 tsp turmeric powder (haldi) 1 tbsp fenugreek (methi) seeds 1 tbsp fenugreek seeds (methi) powder 1 tbsp fennel seeds (saunf) 1/2 tsp asafoetida (hing) 1 tsp nigella seeds (kalonji) 14 whole dry kashmiri red chillies 1 tbsp chilli powder 1 1/4 cups mustard (rai / sarson) oil 1 tbsp salt |
| How to make Aam aur Chane ka Achaar : |
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| Method: 1-Grate ginger finely. 2-After grating the ginger, it is better if you soak the same for 5 min in water, and drain. 3-Take 4 tsp oil and add mustard seeds. 4-When it splatters, add fenugreek seed powder and asafoetida. 5-Add grated ginger, salt, red chilli powder and fry well till the moisture is gone and it becomes a non-sticky paste. | ||
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| Method: Pee skin of fresh young cocumber and grate them. Mix with the yougert and salt,pepper and mint. serve with rice ,BEQ or other curies. | ||
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| Method: Wash and grate kaddu/lauki and put for boiling in a good amount of water. cover the lid partially, if the pot is covered completely it will boil and spill out. Stir a bit and when its color changes to transparent then it is cooked, press a small piece between finger tips to confirm. Drain out all the water and let it rest on the strainer for 5-10 min to cool down. meanwhile prepare the spices for it. Grind black pepper and cumin seeds in the grinder. always use freshly ground spices never use previously ground ones. Add these ground spices, salt and yogurt in lauki and mix well It might look quite thick but as salt is added and lauki has moisture in it so it will become runny after a while so don't try to make it thin at this stage even if it looks very thick. Mix every thing well and tasted for the spices and adjust if needed. Serve in a bowl with black peppers sprinkled on the top. It is a good compliment with vegetable bhujias, and also with maash or channa daal. | ||
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| Method: In a mixing bowl combine together the yogurt, boiled potatoes, chopped green chilies, chopped mint leaves, crushed red chilies, crushed black pepper, sugar and salt. Heat oil in a pan and fry the curry leaves and cumin until they begin to sizzle. Pour over the yogurt and serve. | ||
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| Method: Oil mein cumin seeds,hari mirch,mint,curry leaves ko zara sa fry karain aur flame ko off karain. Crushed chillies,b.pepper,roasted zeera,salt & onion mix karain. Yogurt 1/2 kg Sugar 1 tsp Salt Crushed Black Pepper /4 tsp Red chilli powder 1/4 tsp Yogurt ko thin karain agar loki mein pani hy to thick rakhain). Sugar,salt,red chilli powder,b.pepper aur loki ka mixture add karain.Crushed red chillies se garnish karain. | ||
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| Method: • Grate and boil zucchini • Drain exess water from yogurt by hanging it over sink in a tied muslin cloth. • Whip yogurt in a bowl and mix sugar, cumin and zucchini. • Warn oil in a frying pan; fry curry leaves and add to the bowl. • Sprinkle roasted pumpkin seeds on zucchini raita; serve | ||
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| Method: Put all ingredients in a blender and blend it well, till smooth. Fresh, easy and tasty raita is ready, pour it into a bowl and serve. | ||
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| Method: Wash,peel and grate the ghiya. Pressure cook it with little water till soft (will take only one whistle approximately). Stain it so that the excess water is removed from it. Cool it for few minutes. Whip the yogurt,ensure no lumps. Add the grated and boiled ghiya to the curd along with the spices. Serve chilled… | ||
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| Method: Beat curd / yogurt and sugar well without any water into the mixture, add boondi ( you need to soak the boondi in warm water for 5 minutes before you start preparing the raita, squeeze out the excess water gently and then use it for the raita), mint powder and coriander leaves and mix it well with the curd. Now add the jeera powder, garam masala, red chilli powder and salt, mix well. Check if you require more salt or chilli before you serve. This raita goes well with pulao or as a side dish. Keep it in the refrigerator for an hour or so and then serve chilled. | ||
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| Method: Cut bananas into I cm. pieces, and mix in with the curd and remaining ingredients. (This raita goes well with Puran Poli and Ladoo-) | ||
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| Method: In a pan, heat 2 tbsp oil and add ½ cup finely chopped spinach, 1 clove chopped garlic and ¼ tsp crushed black pepper in it and sauté. Remove from stove and let spinach cool. In a bowl, mix together 1 cup beaten yogurt, ½ tsp crushed cumin, 2 chopped green chillies and ½ tsp salt and mix properly. Delicious Spinach Raita is ready to serve. | ||
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| Method: Finely chop the vegetables, and mix in with the curd. Fry mustard seeds in oil, and when they begin to crackle remove from fire and pour over the curd. Add Noll, sugar and peanuts. Garnish with coriander leaves. | ||
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| Method: Wash and soak gram lentil... at least for 4 - 6 hours... i did overnight Boil potatoes and mash them finely Then, separately boil soaked lentil with onion, whole red chilies, cumin seeds, ginger and garlic till it get tender... Strain and chop it till fine paste in chopper Then add in mashed potatoes, add salt, khatai powder, chat masala and garam masala... mix well with hands And shape them like a patty For chutney (sauce): add all ingredients in blender jug... Blend for 3 -4 minutes... till all ingredients combine well For yogurt dip: whip yogurt and add chutney according to your taste and some salt to adjust taste... i used around 3 tbsp of chutney Now, dip prepared patty in beaten eggs And fry on griddle with very little oil Cook till color comes on both sides... and in between pour the bubbles of beaten eggs.. Toast the buns... Spread the yogurt sauce on all sides... and sprinkle some onions in the base part Put the cooked patty on base Cover with the top and serve with that yogurt sauce... and enjoy | ||
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| Method: Mix well all the ingredients and serve | ||
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| Method: Clean mogra, cutting oil both ends. Chop fine and wash. Rub salt into the chopped mogra, gently squeezing tan the water, Roast and powder the cumin seeds. Mix in the cumin and salt with the curd and add mogra. Stir in, and serve. (The same recipe may be used for white radish.) | ||
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| Method: 1-Pressure cook kabuli channa, dal, salt to taste, till very soft. Drain excess water, keep aside. 2-Cut caplike tops off tomatoes. Hull carefully. 3-Add pulp to the boiled channa. 4-Mash coarsely, add all mix masala, salt to taste, channa masala, cinnamon-clove powder. 5-Boil further till a soft lump is formed and water has evaporated. 6-Stuff the tomatoes with this mixture. 7-Secure tops with a toothpick. Microwave for 1 minute. Cool, and chill in a refrigerator. 8-Meanwhile, beat the curd till smooth. Add sugar, salt and chill. 9-Just before serving, transfer tomatoes straight up to a shallow bowl. 10-Remove toothpicks. Pour beaten curd all over them. 11-Sprinkle /var/www/hin powder, red chilli powder and salt. Garnish with coriander and tamarind chutney. | ||
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| Method: 1-Wash and peel off the skin of the radish. 2-Grate the radish and put it in a bowl. Add the curd to it and stir. 3-Heat oil in a small pan and season it with mustard and /var/www/hin seeds, curry leaves and chopped green chilli. 4-Pour the hot seasoned oil immediately in the radish mix. 5-Add salt and sugar. Mix it well. 6-Garnish it with coriander leaves and the raita is ready. | ||
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| Method: 1.Beat the yogurt in a blender with the salt. Remove and transfer to a bowl. 2. Grind the red chillies , small onions and the honey to a smooth paste in a blender. 3.Remove and mix with the sesame seeds. 4.Pour into the bowl containing the yogurt in the form of straight lines. | ||
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| Method: 1.Stir the curd with hand mixer properly and mix salt, sugar, and curd is thick add little milk or water. 2.Cut all fruits in small cubes and add to the curd. 3.Garnish with chopped coriander and pomegranate. | ||
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| Method: Rub crushed garlic with salt. Add to yoghurt and whisk. Reserve a bit of the chilli and cumin powders and mix the rest into the yoghurt. Pour into a serving bowl. Sprinkle the reserved cumin and chilli in a decorative design on the yogurt. Chill before serving. | ||
Mazhar Kaleem's Imran Series
is a series of Urdu spy novels written by Pakistani author Mazhar
Kaleem within the classic Imran Series mythos created by Ibn-e-Safi.His first novel was Makazounka in which Kaleem first
introduced the character of Captain Shakeel, who was transferred from
Military Intelligence. It was published in the late 1960s. Each book in
the series was a complete novel but some stories spanned over two or
more books (for instance, Kaghzi Qayamat, Imran Ka Aghwa and others).
Mazhar Kaleem's Imran Series
is a series of Urdu spy novels written by Pakistani author Mazhar
Kaleem within the classic Imran Series mythos created by Ibn-e-Safi.His first novel was Makazounka in which Kaleem first
introduced the character of Captain Shakeel, who was transferred from
Military Intelligence. It was published in the late 1960s. Each book in
the series was a complete novel but some stories spanned over two or
more books (for instance, Kaghzi Qayamat, Imran Ka Aghwa and others).
