Chicken Breast fillet - 4, skinless, boneless, pounded flat with a meat tenderizer
Baby spinach leaves - 2 cups
Vine tomatoes - 2, sliced
Red onions - 1, med, sliced
Bread rolls - 4
Coating:
Flour- 4 tbsp
Cumin powder - 2/3 tsp
Coriander powder - 1/2 tsp
Chili powder - 1/2 tsp (or more for desired heat)
Black pepper - 1/2 tsp
Paprika powder - 1/2 tsp
Turmeric powder - 1/3 tsp
Nutmeg powder - 1/4 tsp
Hotspice powder - 1/2 tsp
Salt - 1/3 tsp
Marinade:
Onion paste - 1 tsp
Garlic paste - 1 tsp
Ginger paste - 1/2 tsp
Green chili paste - 1 tsp
Salt - 1 tsp
Sauce:
Ketchup - 3 tbsp
Sour cream - 2 tbsp
Lemon juice - 1 tsp
Salt & pepper - to taste
Sugar- 1/2 tsp
Methods:
1. Flatten the chicken fillets with a meat tenderizer to about 1 cm thick pieces. Coat the fillets thoroughly with the marinade and marinate for minimum of 2 hours, up to 24 hours refrigerated.
2. In a bowl mix in all the ingredients for the coating. Lay the chicken breast fillets flat on a cutting board and sprinkle the flour mixture all over, ensuring to cover the fillets thoroughly. Pat gently, so that the flour sticks to the fillets.
3. In a non-stick pan heat enough oil so that the fillets will be half submerged when frying.
4. Add one fillet at a time to the hot oil and fry for 3-5 min on each side, until golden and crispy. Remove and let it drain on a paper towel.
5. Meanwhile mix in the ingredients for the sauce, set aside. Toast the buns on both side.
6. On the heel of the bun spread 1 tbsp of the sauce, top it with 2 slices of the tomatoes, followed by a handful of the fresh spinach leaves and finally top with one Bohri fried chicken fillet, ending with the crown of the bun.
Beef brisket - 500gm (1lb), trimmed of any visible fat and cut into strips
Zucchini - 2 med, sliced
Broccoli floret - 1 med, cut into small pieces (yielding 3 cups of broccoli )
Carrots - 2 sml, sliced
Water chestnuts - 1 can, drained of the canning juice and rinsed
Spring onions - 1 cup, chopped
Onion - 1 med, chopped
Green Chili - 2-3, sliced lengthwise (optional for heat)
Plain flour - 1-2 tbsp
Marinade:
Soy sauce - 4 tbsp
Worcestershire sauce - 2 tbsp
Freshly ground black pepper - 1 tsp
Salt - to taste (account for the saltiness of the soy sauce)
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Methods:
1. In a seal able bowl prepare the marinade. Marinate the beef brisket for 24 hours refrigerated or minimum of 2 hours. The longer you marinate the tastier it gets.
2. In a deep dish or dutch oven heat 4 tbsp of oil. Add the chopped onions. Season with salt and black pepper and saute till they are translucent.
3. Add the beef and saute on high heat till they have browned all over. Add the flour and stir to combine. Cook for 2-3 min.
4. Add 1 cup of hot water, cover and simmer on low-med heat for 2 - 2.5 hours. Make sure to stir and add 1/2 cup of hot water every 15 min, to make sure that the beef brisket is always in liquid but not too much of liquid.
5. Meanwhile, chop and prepare the vegetables, set aside.
6. At the end of 2 hours, test a piece of beef to see whether it is fork tender. If so, add the vegetable (except the spring onions), stir to combine, cover and simmer for 15 min for them to cook.
7. Once done, taste for seasoning, if required add some salt & pepper, sprinkle the spring onions on top and serve as it is or with a slice of crunchy bread.
Salmon fillet - 500gm (1 lb), cut into 1 inch wide pieces
Asparagus - 500gm (1 lb), cut into 1 inch long pieces
Onion - 1 med, thinly sliced
Garlic clove - 1, minced
Whole mustard seeds - 2 tbsp, coarsely crushed
Green chili - 2-3(upon preference), sliced lengthwise
Cumin powder - 1/2 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/4 tsp
Chili powder - 1/2 tsp
Spice rub:
Salt - 1/2 tsp
Chili powder - 1/2 tsp
Garlic powder - 1/2 tsp
Methods:
1. Coat the Salmon fillets with the spice rub thoroughly. Let it rest for 30 min. Meanwhile chop the asparagus and set aside.
2. Heat 3 tbsp of olive oil in a non stick wok/pan. Add the onions. Saute till they are translucent.
3. Add the minced garlic and the crushed mustard seeds to the pan and saute for couple of min, until fragrant.
4. Turn the heat low and add the rest of the dry spices with 1/2 cup of water to cook the spices. Once the water has evaporated a bit and the spice mixture becomes thick like a paste, add the Salmon fillets gently side by side. Cook on low heat for about 2-3 min, then flip the fillets and cook on other side.
5. Add the asparagus pieces, green chilies and 1/2 cup of hot water. Gently stir to combine, making sure you do not break the fillets. Cover and simmer for 15 min or until the asparagus are tender.
1. Slice the bread into triangular shapes. Brush both sides with the butter and bake on 180C(200F) for 5 min or until crisp. Remove from oven and let it cool.
2. Meanwhile, in a non-stick pot, add the cardamons and the milk and bring to boil on low heat. Once it starts to bubble, add the nutmeg powder and simmer for 5 min.
3. Slowly add the condensed milk to the pot. Remember to keep stirring so that the milk doesn't burn. However, if you keep the heat on low it should not. Add the extra sugar now, if you want it sweeter. Once the milk comes up to boil again, turn off the heat and set the milk aside.
4. In a deep dish, lay the sliced bread one on top of other to create an elevated layer. Sprinkle the fruits on top and pour the warm milk over covering all the bread pieces. Cover the dish with a plastic wrap. Make few whole with a fork, so that steams can escape. Let it cool.
5. Once the dish cools down to touch, put it in the refrigerator to chill for at least 2 hours or overnight.
6. After it has chilled and set nicely, top it with the whipped cream. Sprinkle the almonds on top and serve.
Beef stew meat - 4-5 lb (2.5 kg), cut in small pieces
Basmati Rice - 5 cups
Onion - 1 lrg, thinly sliced
Green Chili - 6 -7 , sliced lengthwise (seeds removed if you do not like the heat)
Bay leaf - 1 or 2 lrg
Green Cardamons - 5 pcs
Cloves - 4-5 pcs
Cinnamon stick - 2.5 inch long
Whole pepper corns - 1 tbsp
Unsalted Cashew nuts - 1/2 cup
Ghee (clarified butter) - 1/2 cup
Full cream milk - 1.5 cups
For the marinade:
Plain yogurt - 1 cup
Garlic Cloves - 5, crushed
Ginger root - 2 inch, grated finely
Salt - 1 tbsp
Nutmeg powder - 1/2 tsp
Coriander powder - 2 tsp
Cumin Powder - 1 tsp
Hot spice powder - 1/2 tsp
Black pepper - 1/2 tsp
Method:
1. Wash the beef thoroughly and drain off all the water. In a seal able container, mix in all the ingredients for the marinade, and marinate the beef for 24 hours, refrigerated or minimum of 2 hours. The longer you marinate, the tender the beef gets.
2. On the day of cooking, take the marinated beef out of the fridge and let it come to room temperature before cooking. Wash the Basmati rice, let it drain and set aside.
3. In a large non-stick pot, or a dutch oven, heat 1 tbsp of oil with the ghee. The oil is added to reduce smoking as butter/ghee burns very quickly.
4. Add the cardamon, cloves, cinnamon, bay leaf, and the pepper corns. Saute till they pop. Add the onions and saute till they turn translucent.
5. Drain the beef from their marinade (reserving the liquid) and saute on high heat to get a crispy brown coating. Add the reserved marinade and green chilies(add half the amount or skip if you do not like the heat), cover and simmer on low heat until the beef is cooked/al dente, for about 35-40 min. Remember to stir occasionally to avoid any burns at the bottom of the pan. If the liquid seems to dry up very quickly then add 1/2 cup of hot water, however the trick is to cook the beef in its own juices.
6. Once you are happy with the tenderness of the beef, add the basmati rice to the pot and stir very gently to combine. Saute for 4 - 5 min on med heat. Remember to keep stirring otherwise the rice will burn.
7. Add 8 cups of water (using the same cup you used for measuring the rice), bring to boil on high heat. Add the milk (warmed up in the microwave), stir to redistribute, then lower the heat to med, cover and simmer for 10 min.
8. After 10 min of simmering, stir the rice gently only once. That is, fold the rice from left bottom side to the upper left side, then the right side. DO NOT over stir it, as it will make your Biriyani soggy. Even if you are worried about burning at the bottom, then lower the heat, still do not stir it vigorously. Scatter few of the green chilies on top of the rice (this is for the scent), cover and simmer on low-med heat for 10 more minutes. Turn the heat off, sprinkle the cashew nuts on top, cover and let it rest for at least 15 minutes before serving.
9. After the long wait, your Beef Biriyani is ready. Serve and enjoy!
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Servings: 4 
