Food World

INGREDIENTS  2 large onions, sliced thinly 200 g chickpea flour 1 teaspoon baking powder 2 tablespoons rice flour 1 teaspoon turmeric 1⁄2 teaspoon black onion seeds 1⁄2 teaspoon chili powder 1⁄2 teaspoon cumin, ground 1⁄2 teaspoon coriander, ground salt 100 ml water 750 ml vegetable oil DIRECTIONS Put the vegetable oil into a large pan and heat over a medium to high heat. Make the batter: In a large bowl, add the chickpea flour, baking powder, rice flour, turmeric, black onion seeds, chili powder, cumin, coriander, salt and the water. Mix together well and then add the sliced onion - mix the onion through until well coated. Check the temperature of the oil by dropping a small cube of bread in - it should brown fairly slowly - not burn or go dark brown straight away. Carefully drop spoons of the bhaji batter in to the oil, do NOT overcrowd as they will stick together. Fry them in small batches for 1 to 2 minutes until they are a golden brown and crisp...

INGREDIENTS  1 -1 1⁄2 kg mutton 5 cups basmati rice (soaked in water for atleast 1/2 an hour) 1⁄2 kg potato (cut into large chunks) 1 1⁄2 cups oil 3 medium onions (sliced) 2 teaspoons garlic paste (Lehsan) 2 teaspoons ginger (Adrak) 1⁄2 kg tomatoes (chopped) 10 -15 prunes (Aaloobukharay) 2 teaspoons salt 4 teaspoons red chili powder 10 cloves (Laung) 8 green cardamoms (Chhoti Ilaichi) 10 pieces black pepper (Kali Mirch) 2 teaspoons cumin seeds (Zeera) 2 cinnamon sticks (Dalchini) 4 black cardamom pods (Bari Ilaichi) 2 bay leaves (Tez Patta) 250 g yogurt 6 green chilies 2 tablespoons coriander leaves (Dhaniya) 2 tablespoons mint leaves (Podina) 3 teaspoons salt 3 bay leaves 3 cinnamon sticks 2 black cardamom pods 2 pinches orange food coloring 1 tablespoon mint leaf (chopped) DIRECTIONS Slice the onion and fry it in oil until it is light brown. Take out 1/4 of it and keep aside. Add Garlic (Lehsan), Ginger (Adrak), tomatoes, prunes (Aaloobukh...