Featured Main Course |
Dal Makhani |
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Soak the dal and rajma overnight. Into the soaked dal add salt, ginger juliennes, 1 tsp red chilli powder and water (the water should be at least 3 times the amount of dal). Pressure cook till dals ...[read more] |
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Featured Appetizer |
Shah Jahani Kebabs |
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Cut the beef into 4cm cubes, chop the chilli fine, grate the ginger and crush the garlic.
Put the beef into a bowl, add salt, ginger, garlic and chilli and mix well. Leave covered for an ho...[read more] |
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Featured Dessert |
Chocolate Eclairs |
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Heat the oven to 200C. Prepare a large baking sheet 4 minutes. Put paste in piping beg fitted with a 2, 3 inch plain nozzle, and pipe onto prepared baking sheet.
Bake in the ...[read more] |
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Featured Bread |
Makki di Roti |
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Mix maize flour, oil and salt. Knead into a soft pliable dough, adding very little water at a time.
Shape into small balls, flatten and pat with palm or use a rolling pin, to make ...[read more] |
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