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Urdu Recipes
from the
Urdu Cookery Immersion Day







ELTF
DLIFLC
November 2007
Table of Contents



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Pages 1-2 Lentil Curry (Masoor Ki Daal)

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Page 3 Mixed Salad (Kachomur Salad)
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Pages 4-5 Rice Pudding (Kheer)
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Page 6 Mango Drink (Mango Lassi)

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Pages 7-8 Grilled Chicken (Chicken Tikka)
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Pages 9-10 Vegetable Fritters (Vegetable Pakora)
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Page 11 Cooked Tea (Chai)
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Pages 12-13 Wok Chicken Curry (Karahi Chicken)
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Pages 14-15 Fried Rice with Peas (Peas Palou)
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Pages 16-17 Mince Meat Kebabs (Qeema Kebabs)
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, Pages 18-19 Chickpea Salad (Chana Chaat)
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( Pages 20-21 Fruit Salad (Fruit Chaat)

Page 22 Urdu Cookery Immersion Dishes
Page 23 Urdu Cookery Immersion Day



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Lentil Curry (Masoor Ki Daal)


Ingredients:

Red lentils - 1 cup
Ginger garlic paste 1 tsp
Red chili powder - 1 tsp
Onion 2 small
Salt to taste
Garlic- 8 cloves
White cumin seeds 1 tsp
Whole red chilis - 4
Cooking oil - cup

Preparation:

Wash lentils thoroughly and put to boil in 5 cups water, adding all ingredients. Let it cook
until the lentils are fully mixed in the water.
And then take a separate pan, heat cooking oil and fry whole cumin seeds, whole chili
and garlic until brown. Then pour it onto the cooked lentils and serve with plain white
boiled rice. Makes 4 5 servings.

















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Mixed Salad (Kachomur Salad)

Ingredients:
Onion 1 medium size
Cucumber 1
Tomatoes 2
Coriander 1 Bunch
Salt tsp
Lemon - 2

Preparation:
Cut all the vegetables into small square pieces. Mix in salt and squeeze lemon on top of
the salad. Salad is ready. Makes 4 servings.
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Rice Pudding (Kheer)


Ingredients:

Long grain rice 1/4 cup (washed and drained)
Milk 4 to 5 cups
Green (Small) Cardamom seeds - 2 to 3 (crushed)
Almonds - 2 tbsp (blanched slivered)
A pinch of saffron threads, soaked in a little hot milk
Skinned pistachio nuts -1 tbsp (chopped)
Raisins - 1 tbsp (optional)
Sugar 2 to 3 tbsp or as desired


Preparation:

Put the rice, milk and cardamom in a pan, bring to boil and simmer gently until the rice is
soft and the grains are starting to break up.
Add almonds, pistachio, saffron and raisins and simmer for 3-4 minutes.
Add the sugar and stir until completely dissolved.
Remove the rice pudding from heat and serve either warm or chilled. Makes 4 servings.



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Mango Drink (Mango Lassi)

Ingredients:

Mango pulp 1 can (30 oz.)
Yogurt 1 tub (2 lbs)
Sugar According to taste
Milk 1 cup (approximately)
Crushed ice (if available)


Preparation:
Blend mango pulp, yogurt, milk, crushed ice, and sugar according to taste and desired
consistency. Makes 20 servings.

Preparation time: 5 - 10 minutes.
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Grilled Chicken (Chicken Tikka)

Ingredients:

Chicken 3 lbs
Red chili 1 tbsp
Yogurt Cup
Garlic 1 tsp paste
Ginger 1 tsp paste
Green chilies 2 (crushed)
Cumin seeds 1 tsp
Garam masala spices 1 tsp (if available)
Red chili 1 tsp
Coriander powder 1 tsp
Chat masala spices 1 tsp (if available)
Salt 1 tsp
Few drops of red or yellow food coloring
Cooking oil 1 Cup
Lemon wedges and onions (for garnishing)


Preparation:

Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Place the
chicken pieces in a large bowl and rub the lemon juice into the incisions. Cover and leave
to marinate for about an hour. Add ginger, garlic, green chilies, cumin, garam-masala
spices, chat masala spices, salt and food coloring to the yogurt and mix well. Pour the
marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover
and leave to marinate at room temperature for about 5-6 hours. Grill the chicken over hot
charcoal. Makes 10 12 servings.














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Vegetable Fritters (Vegetable Pakora)

Ingredients:
Chickpeas flour (gram flour) 1 lb
Cooking oil 2 Cups
Cumin 1 tbsp (ground)
Salt 1 tbsp
Green chilies (jalapeno) 6 chopped
Water 1 Cup
Cauliflower 1 small
Cabbages 2
Spinach 10 leaves sliced
Onion 2 chopped

Preparation:
Finely chop cauliflower and onion. Shred the cabbage and spinach. Mix water with
chickpea flour, add all the vegetables and mix in evenly. Deep fry in oil heated to 375.
Drain fritters on paper towels and serve immediately. Serve vegetables fritters with
coriander or mint sauce or tomato ketchup. Makes 4 5 servings.



















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Cooked Tea (Chai)

Ingredients:

Cardamoms - 20
Tea bags - 50
Sugar according to taste
Milk - 1 gallon

Preparation:
Take two gallon water in a pot. Slightly grind cardamoms. Add tea and sugar to boiling
water. Add a suitable quantity of milk until its color becomes brown. Bring it to a boil
again and then remove from heat. Tea is ready to serve. Makes 50 servings.






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Wok Chicken Curry (Karahi Chicken)

Ingredients:

Chicken about 2 lbs, 2 birds, cut into 8 pieces each
Coriander Leaves 2 tbsp
Coriander seeds 1 tsp (pounded)
Garam masala spices 2 tsp (if available)
Garlic paste 4 tsp
Ginger 3 tbsp (chopped)
Green chilies 4 (sliced)
Fenugreek leaves 1 tsp (if available)
Cooking Oil 1/3 cup
Red chilies 8 whole (pounded)
Salt to taste
Tomatoes about 2 lbs (diced)


Preparation:
Heat cooking oil in a wok. Saut garlic paste until brown. Add the pounded red
chilies and the freshly pounded coriander seeds and stir for a few seconds. Add the
tomatoes and bring to a boil. Add half the coriander leaves and all the ginger, slit
green chilies and salt. Simmer for 5 minutes. Add the chicken and simmer, stirring
occasionally until the gravy thickens and the chicken is tender. Once the fat surfaces,
stir in the garam masala spices and the kasoori methi spices (if available). Cook for 2
minutes.
Time: 40 minutes, Cooking: 30 minutes
To Serve: Garnish with coriander and serve with naan bread or roti bread.
Makes 5 - 6 servings







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Fried Rice with Peas (Peas Palou)


Ingredients:

Peas 2 lbs.
Long grain rice 2 lbs
Black cumin seeds tsp
Bay leaf 3
Black cardamoms 3 (if available)
Fennel seed tsp
Coriander (whole) 1 tsp
Garlic 1 clove
Ginger 1 small piece
Onions 2 medium size, thinly sliced
Yogurt 1 tbsp
Small cardamoms 3 (if available)
Salt to taste
Cooking oil cups

Preparation:

Boil 8 cups of water in a large pan. Add garlic, ginger, fennel seed, coriander, all the
spices and salt. Let it boil for 10 minutes, strain and keep the broth aside. Now heat oil in
a pan and fry the onions until pale golden. Take half the onions from the pan and spread
on a paper towel. Add yogurt, small cardamoms and fresh peas to the remaining onions.
Stir for 5 minutes. Add broth to the pan. When it begins to boil add rice and salt. Cook on
medium heat for 10 minutes, cover and lower the heat. Cook for 10-12 minutes, until the
water is completely absorbed. Now sprinkle fried onions on the cooked rice, serve hot.
Makes 8 10 servings.


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Mince Meat Kebabs (Keema Kebabs)


Ingredients:

Mince meat 2 lbs
Salt 3 tbsp
Chili powder 3 tsp
Garam masalah spices 3 tbsp (if available)
Onions 2 large (chopped finely)
Garlic 3 tbsp (crushed)
Ginger 3 tbsp (crushed)
Coriander bunch (finely chopped)

Preparation:

Mix all the ingredients into the mince meat in a large bowl. Mix well and add some
finely chopped cilantro. Make patties.

Put a little oil on the skillet: fry the patties until they are brown on both sides: please do
not burn them. Alternatively, brush the patties with cooking oil and grill.
Makes 5 - 6 servings.





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Chickpea Salad (Chana Chaat)


Ingredients:

Chickpeas 2 medium cans
Cucumber 1 medium size
Onion 2 medium size
Tomatoes 2 medium size
Green Chilis 2
Coriander bunch (chopped)
Lemon Juice cup
Red Chilis 2 tsp
Salt According to taste

Preparation:

Drain the chickpeas put them in a big bowl. Cut all the vegetables and mix in the bowl.
Then add the lemon juice and salt. Makes 4 - 5 servings.



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Fruit Salad (Fruit Chaat)


Ingredients:

Apples 2
Bananas 2
Pomegranates 2
Oranges 6
Pears 2
Kiwi 6
Chaat Masala spices 3 tsp (if available)
Lemon 1
Salt Pinch of salt



Preparation
Cut all the fruit into small squares, take the pomegranate seeds out and mix them with the
rest of the fruit. Then put the spices in and squeeze the lemon and mix all of it
thoroughly. Makes 5 6 servings.



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Urdu Cookery Immersion Dishes





Kachomur Salad


Grilled Chicken



Wok Chicken Curry


Mincemeat Kebabs



Chickpea Salad

Fruit Salad
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Urdu Cookery Immersion Day






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