Things You Need
4 sticks of unsalted butter. 2 cups of  unsalted butter or desi ghee
3 cups of Suji, Cream of wheat or Farina
6 cups of water
6 cups of sugar
10 cardamon seeds
20 Sliced Almonds

1. ​Take a shallow pan. place on the stove and turn stove on medium heat.
2.  Add butter and let it melt.
3. Add Cardamon seeds
4. When butter is completely melted, add Suji and let it cook on medium heat.
5. Constantly mix with spatula so it wont get burn. constant stirring helps to cook evenly.
6. Keep mixing until you get a very very light golden color, At that time you will also starts to smell the fragrance produced by butter and Suji.
7. Turn the stove low and slowly add sugar cup by cup. Stir until Suji and Sugar are completely mixed.
8. Now slowly add the water. Be careful mixture might splatter. Once it settles turn the stove back on medium heat. Cover the pot with the lid
9. Cook for 5-7 minutes. Mixing occasionally so the mixture don’t stick to the bottom of the  pan.
10. Cook to the desired constancy. I like mines creamy and not too dry because it gets little harder when cools. Recommend to keep it on softer side.
11. Let  it simmer on very low heat for 2 minutes.
12. Transfer Halwa to your serving dish immediately.
13. Sprinkle Almond slices on it.
    

​Serve with Naan or Puris (Fried Pita Bread)

Things You Need
Whole Wheat Wrap
Mayonnaise 2 TBS
Hot Sauce any kind 1 TBS
Salt and Pepper
Shredded iceberg Lettuce
Mozzarella cheese 1/4 of a cup
4 Slices of Tomato
4-6 Jalapeno peppers optional
2-3 Turkey Slices

How to make it
 Preheat oven at 400
Assemble wraps

1. Place wrap on ungreased baking tray.
2. Mix mayonnaise with hot sauce and Spread evenly over a wrap
3. Spread tomatoes or/ jalapeno peppers 
4. Cover entire wrap with thin layer of mozzarella cheese
5. Bake for 5 minutes or less, Check if cheese has started to melt, take it out
6. Place 2-3 slices of Turkey on the melted cheese
7. Add shredded lettuce
8. Roll your wrap the way you like

Serve with onion rings

Things you Need

• 24 Gol Gupay (pre made are available at most of Pakistani - Indian grocery stores.

For Tamarind Chutney you need

• 1 cup Tamarind (called Imbali and available at Pakistani-indian grocery stores)

• 3 cups water
• 1 tsp salt
• 1 tsp coriander powder
• 1 tsp honey or brown sugar
• 2 tsp chaat Masala( Spice available at Pakistani-indian grocery stores)

How to make Tamarind chutney

1. Soak Tamarind in three cups of water. Mix it well as it comes in hard form.
2. Pour the mixture in a sauce pan and let it boil
3. . Add all the dried ingredients to the boiling mixture. Cook for 10 minutes.
4. Now strain the mixture by pressing the Tamarind down. Keep pressing until maximum pulp is strained. Discard the seeds and rest of the stuff. This should fill two 8oz mason jars. Depending on how thick you like, you can add more water to get the desired consistency.

Things you need to assemble your Gool Gupay

• 24 Gool Gupay
• Tamarind Chutney
• 2 cups of boiled or canned chickpeas
• 2 cups of boiled and diced potatoes
• !/2 cup of diced onions
• 1/2 cup of diced tomatoes
• 2 diced green chilies (optional)
• 1/4 cup of diced cilantro
• 1 cup of plain yogurt mixed with mint/cilantro/green chutney

How to assemble

1. Poke a little hole at each of your gool gupay, you have to be gentle, as these little balls are very fragile. Don't worry if holes are bigger than desired.
2. Lay them flat on a serving dish
3. Fill the holes with chickpeas, and potatoes,
4. Pour  1TBS of yogurt and 1 TBS of Tamarind chutney over each ball.
5. Sprinkle onions, tomatoes and cilantro on the top

Enjoy
*Gool Gupay are very light in weight and made with flour and Semolina
*Gool Gupay can also be served as make your own plate
*Garnish right before serving because they can get soggy fast.

Things you Need

• 24 Gol Gupay (pre made are available at most of Pakistani - Indian grocery stores.

For Tamarind Chutney you need

• 1 cup Tamarind (called Imbali and available at Pakistani-indian grocery stores)

• 3 cups water
• 1 tsp salt
• 1 tsp coriander powder
• 1 tsp honey or brown sugar
• 2 tsp chaat Masala( Spice available at Pakistani-indian grocery stores)

How to make Tamarind chutney

1. Soak Tamarind in three cups of water. Mix it well as it comes in hard form.
2. Pour the mixture in a sauce pan and let it boil
3. . Add all the dried ingredients to the boiling mixture. Cook for 10 minutes.
4. Now strain the mixture by pressing the Tamarind down. Keep pressing until maximum pulp is strained. Discard the seeds and rest of the stuff. This should fill two 8oz mason jars. Depending on how thick you like, you can add more water to get the desired consistency.

Things you need to assemble your Gool Gupay

• 24 Gool Gupay
• Tamarind Chutney
• 2 cups of boiled or canned chickpeas
• 2 cups of boiled and diced potatoes
• !/2 cup of diced onions
• 1/2 cup of diced tomatoes
• 2 diced green chilies (optional)
• 1/4 cup of diced cilantro
• 1 cup of plain yogurt mixed with mint/cilantro/green chutney

How to assemble

1. Poke a little hole at each of your gool gupay, you have to be gentle, as these little balls are very fragile. Don't worry if holes are bigger than desired.
2. Lay them flat on a serving dish
3. Fill the holes with chickpeas, and potatoes,
4. Pour  1TBS of yogurt and 1 TBS of Tamarind chutney over each ball.
5. Sprinkle onions, tomatoes and cilantro on the top

Enjoy
*Gool Gupay are very light in weight and made with flour and Semolina
*Gool Gupay can also be served as make your own plate
*Garnish right before serving because they can get soggy fast.

Ingredients
3 cup Graham Flour/ Besin
2 cups Cream of Wheat/ Suji /Semolina
2.5 cups of clarified butter/ Desi Ghee
7 cardamons
2.5 to 3 cups of confectionery sugar
1 teaspoon of cardamon seeds
2/4 cup sliced almonds
1/4 crushed pistachios
1/4 cup golden raisins
​
How To Make it

1.  Turn the stove on medium heat .
2. Add graham flour start roasting. keep stirring so it won’t get burn and roast evenly. Once it starts developing a roasting smell, take it out of the pan and set aside
3. Repeat the procedure with Semolina and set aside
4. Turn the stove on again on medium heat. In a shallow pan, add clarified butter and cardamon seeds
5. Once the ghee is warm add  semolina and graham flour. Mix continuously that it wont get burn or stick to the pan.
6. Once everything is mixed completely. Turn the stove off
7. Add sugar to the mixture and mix well
8. Now pour all the dry fruits and combine everything together
9. Prepare a round baking dish by melting 2 tablespoon of ghee and spread on it
10. Spread the Punjeree evenly on the baking dish using a spatula. Press down to form 1 inch thick mixture.
11. Once the mixture is cold cut into diamond shape
12. Store in air tight container. Enjoy all winter long. Best served at tea time

Ingredients
Boneless Chicken Chunks 2 Pounds
Lemon Juice 1/4th cup
White Vinegar 1/4 cup
Salt 2 Tsp
Butter Chicken Masala 2 packets
Red Food coloring 7 drops
Canola Oil 1/4 cup
Tomatoes 4 large
Plain whole milk Yogurt 1 cup
Butter 1 Stick
Cumin seeds 1 TBS
Black Seeds 1 TBS
​Ginger Garlic Paste 2 TBS
Whipping Cream 1/4 th cup

IMovie for more details

Ingredients
12 Raw Green Mangoes
12 Green Chili Peppers
6 Lemon or limes
2-3 cups of Mustard Oil
 Seasoning Mixture

1. 2 TBS Salt
2. 2 TBS Red Mustard Seed
3. 2 TBS Fenugreek seeds 
4. 2 TBS Yellow Mustard seeds
5. 2 TBS Ajwain
6. 1 TBS Salt
7. 2 TBS Black Seed
8. 1 TBS Red Chili Powder
9. ​2 TBS Fennel Seeds -
10. 2 TBS Turmeric powder 

How to Make it
Day 1. Wash and completely dry all the vegetables
Day 2:

• Cut all the vegetables, Un seed Mangoes and chilies (Optional)
• Pour 2 TBS Salt and Mix well.
• Place the vegetables in the sun for a day or 2

Day 3:

• Keep vegetables in the sun for another Day. Note: vegetables should have started getting little dry

Day 4.
Prepare the Spice Mixture

• Slightly roast  ingredients 1-4 in a shallow pan over the stove on medium heat. 
• Let it cool and them grind them on a motar or use coffee grinder. Make sure they dont turn in powder form they should be corse in texture.
• Add roasted seasonings and ingredients 5-10 to the veggies
• Mix well everything well. If you want you can open chilie slits and fill them with the  seasoning mixture
• Heat oil in a pan for 5 minutes on medium heat. DO not let oil burn.
• set aside to cool
• Now add oil to the pickle mixture and mix well

Day5:

• Keep it in the sun

Day 6:

• Keep in the sun

Day 7:

• Keep in the sun.
• Transfer pickle to the air tight container .As far all the veggies are dipped inside the oil, pickle is safe at room temp for a year long. If mustard oil is not enough to cover the vegetables them keep it refrigerated

***Enjoy with any meal but Punjabi Daal (Legumes) and Plain white rice makes the best combination.

Yes now you can tell I am addicted to Acahr making. I substitute limes to lemon and added carrots. I also sliced the green chillies instead of using whole. Little variations but ingredients and method stayed the same.

  Ingredients

•   4 Pound beef cut in thin slices
•   1 1/2 cup greek yogurt
•   1 Lemon(Juice)
•   !/2 cup Vinegar
•   2 TBS Ginger Garlic Paste
•   2 TBS Papaya paste
•   Salt
•   Red chilli pepper
•   6 whole dried red pepper
•   1tsp Corriander powder
•   1 tsp Cumin Powder
•   1 Tsp Katchari Powder or a meat tenderizer
•   1 TBS National Bihari Kabab Masala(Optional)
•   1/2 Cup Water to tenderize meat in pressure cooker
•   1/4th cup Canola Oil 1/4

How to Make it:

1. 1. Mix All the ingredients except the steaks in a shallow pan.
2. 2. Add Beef steaks and marinate for 12 to 24 hours

 Three ways to make it

Pressure Cooker

1. a. Transfer all the ingredients to a pressure cooker . Add 1/2 cup of water and pressure cook for 7 minutes. After opening the pressure cooker check the meat if its tender by pulling it apart with a fork. Does not need it to be very soft because it will break. Cook little more until all the water is evaporated. Now add canola oil. until all is mixed well.
2. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.

 Instant Pot

1. Transfer everything to a Instant pot and follow directions for the beef slices.  When meat is tender and water evaporated add oil and cook for one minute until all the oil is mixed well
2. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.

Bake

1. Preheat oven at 375
2. Lay all the meat on a greased baking sheet and bake for 30-40 minutes depending on the thickness of the beef slices. Once beef is tender. Check by pulling apart with
3. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.

1. Melt butter in a shallow pan on medium heat
2. Let it cook until white foam forms on the top
3. Discard white foam with a spoon or spatula
4. Let it cool little bit but not completely
5.  Pour the warm  liquid into a air tight glass jar. If you still see some traces of white form, pass through strainer
6. Keep it in the refrigerator or at room temperature as long you want

* Liquid will change into light yellow solid form
​*Air tight jar must have no traces of water

Ingredient
4 cups of chopped spinach
2 cups of chopped mustard
2 cups of chopped brocolli
2 Jelepeno peppers 1 1/2 for step1 and 1/2 for step 3
1/2 red Onion
4 cloves of garlic
Salt and crushed red pepper
1 cup of whole milk for step 1 and 1/4 for step3
1 cup of water
1 Butter Stick
How to make it
Step 1
1. Mix all the ingredients in a  stove pan and cook on medium high until all the water and milk dries up but not to the extend that it starts to stick to the pan.
Let it cool.
Step 2
Transfer everything to the blender jar. Add 1/4 cup of milk to make the paste creamier.
 Step 3
In the same pan Melt of butter and add chopped jelepeno pepper.s As butter melt add the the blended spinach. Cover immediately and turn the stove off.
​Creamy Greens aka Punjabi saag is readu to be served with corn bread