Shola

Ingredients
Rice ½ kg
Mutton mince (kutta howa) ½ kg
Moong daal with husk 1 cup
Yogurt ½ cup
Chopped spinach 2 cups
Dill chopped 2 tbsp
Onion sliced 2
Ginger garlic paste 3 tsp
Chili powder 3 tsp
Turmeric ½ tsp
Salt 2 tsp
All spice powder ½ tsp
Tomatoes 2 chopped
Coriander powder 2 tsp
Oil 1 cup
Method
Wash and soaked1/2 kg rice and 1 cup moong daal. Fry 2 sliced onions in 1 cup oil till light golden take out half the onion and oil and keep aside for garnish, add ½ kg mutton mince, 3 tsp ginger garlic paste, 3 tsp chili powder, ½ tsp turmeric powder,2 tsp salt, 2 tsp coriander powder with 2 finely chopped tomatoes and cook till mince half done add in 2 cups chopped spinach and ½ cup yogurt cook for 10 minutes then add the soaked rice and daal with 3 cups of water, cover and cook till all done, lastly add dill and mix very well with wooden spoon. Before serving garnish it well with brown onions, green chilies, ginger slice and left over oil.

Roat

Ingredients:
Butter 4 ounces
Caster sugar 4 ounce
Granulated sugar 4 ounce
Milk 3 tbsp
Powder milk 2 tbsp
Flour 4 ounce
Sooji 4 ounce
Baking powder 1 tsp
Egg for brushing
Poppy seeds and annie seeds for sprinkiling

Method:
1. Beat butter and both the sugars till light and fluffy for 5 mins
2. Add fresh milk and powder milk, continue to beat fold in maida and baking powder
3. Then add in sooji, mix well form into a dough if soft add little flour, leav it in fridge for 30 mins
4. Sprinkle flour, roll dough half inch thick.
5. Cut will medium cutter, put on tray brush with egg and milk mixture, sprinkle poppy seeds and saunf
6. Bake for 20 mins on 180 C

Nauratan sharbat

Ingredients
Milk 1 kg
Tuk malinga 1 tbsp soaked in ½ cup water
Red jell-o ½ packet soaked in ½ cup water
Green jell-o ½ packet soaked in ½ cup water
Evaporated milk 1 cup
Condensed milk ½ cup
Almonds chopped 3 tbsp
Pistachio chopped 3 tbsp
Saffron ¼ tsp
Colored vermicelli ½ cup boiled
Cream ½ cup
Arq-e-gulab 1 tbsp
Crushed ice 1 cup
Method
Soak red and green jellies in ½ cup water separately, soak tuk malinga in ½ cup water, in a blender add ice, cream, evaporated milk, condensed milk, blend for 30 seconds, mix with fresh milk add in almonds and pistachio, both the jell-o cut into tiny cubes and ½ cup of colored vermicelli. Serve chilled.

Student Biryani

Ingredients
Mutton ½ kg
Rice ½ kg
Salt (for rice) 3 tsp
Potatoes 3
Tomatoes 3 chopped
Onion brown 1 cup
Green chilies 12 small ones
Coriander leaves ½ cup
Mint leaves ½ bunches
Dried plum 10
Kewra water 1 tsp
Yellow color ¼ tsp
Oil ¾ cup
Salt 1 ½ tsp
Chili powder 2 ½ tsp
Coriander powder 1 ½ tsp
Turmeric powder ¼ tsp
All spice 1 tsp heaped
Black cumin seeds ½ tsp
Bay leaf 1
Ginger garlic paste 3 tbsp
Yogurt 1 cup beaten
Method
Heat ¾ cup oil, fry 1 cup onions, when light golden, add 3 tbsp ginger garlic paste, ½ kg mutton, 3 chopped tomatoes, 12 green chili whole, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder, 1 ½ tsp coriander powder, fry well till water dries. Add 1 ½ cup water and cook till mutton is half done . Remove oil from the curry and keep aside, add 3 fried potatoes, ½ cup chopped coriander, ½ bunch mint leaves, 1 tsp all spice powder, 1 tsp kewra water and 10 dried plum, cook till all done, boil water with 3 tsp salt, ½ tsp black cumin seeds, 1 bay leaf, add ½ kg rice and boil rice till ½ done, drain and spread rice on top of meat mixture, add the oil which we took out from the curry and yellow color, put to cook on high flame for 10 min, the lower heat completely and simmer for 15 minutes.

Ice cream soda sharbat

Ingredients
Milk 1 kg
Condensed milk 4 tbsp
Ice cream syrup 4 tbsp
Cream 1 cup
Cardamom powder ½ tsp
Pista ice cream 1 cup
China grass powder 1 tbsp dissolved in 1 cup water and set
Almonds and pistachio sliced 4 tbsp
Method
In a blender put ice cream, cream, milk, condensed milk, ice cream syrup, blend for 30 seconds, remove in a serving jug add almonds and pistachio sliced, china grass cubes, cut in fine cubes, serve chilled.

Fry keema

Ingredients
Mince ½ kg
Onion 1 large chopped
Ginger garlic 1 tbsp
Coriander leaves chopped 2 tbsp
Tomatoes 2 chopperized
Chili powder 1 tbsp
Turmeric ½ tsp
Roasted and crushed cumin 1 tsp
Roasted and crushed coriander 1 tsp
Allspice 1 tsp
Method
Heat oil fry onion light golden, add in ginger garlic paste, fry well add mince with salt, add ½ cup water, cover and cook till mince ½ done, then open and add chopperized tomatoes with all the remaining seasonings, cover and cook till mince tender, lastly add allspice, chopped green chilies, coriander leaves, ginger julienne.

Luckhnowi korma

Ingredients
Chicken meat 1 kg 12 pieces
Ghee 1 cup
Yogurt 1 cup heaped
Onion brown and grinded coarsely ½ cup heaped
Mixed whole spices 1 tbsp
Mace 2
Ginger garlic paste 1 ½ tbsp heaped
Chili powder 1 tbsp
Salt 1 ½ tsp
Coriander powder 1 tbsp
Ginger julienne 2 tbsp
Kewra water 1 tbsp
Nutmeg ¼ tsp grinded
Mace ¼ tsp grinded
Green cardamom ¼ tsp grinded
Method
Beat yogurt, mix with ginger garlic paste, salt, chili powder, mix yogurt, coriander power and brown onion coarsely grounded, mix all well, heat oil add mixed whole spices, yogurt mixture, fry for 5 minutes add chicken, fry add water 1 cup for meat to get tender, lastly add allspice powder ½ tsp, nutmeg, mace and green cardamom grinded, Kewra water, serve garnish with ginger julienne. Serve with sheermal.