“PUNJABI CHOLE RECIPE” Ingredients 1. For Boiling the Chole: Kabuli Chana (Chickpeas): 500g (washed thoroughly) Hot water: Enough to soak (or 3 cups per cup of chickpeas for boiling) Tea leaves (Chai patti): 2 tsp (tied in a clean cotton cloth pouch) Dried Amla (Sukha Amla): A few pieces (optional, helps develop a dark, rich color) Salt: 1 tsp Cooking Oil: A few drops (prevents froth from spilling out of the pressure cooker) 2. The SOOD FOOD’S  “PIND DA TADKA CHOLE MASALA”: 3. For the Gravy Base use  SOOD FOOD’S  Whole spices. Cooking oil: ~100 ml Whole dried red chilli: 1 (broken) Cumin seeds: 1 tsp Bay leaves (Tejpatta): 2 Black cardamom: 2 pods Carom seeds (Ajwain): 1.5 tsp (aids digestion) Asafoetida (Hing): A generous pinch Garlic: Finely chopped Ginger-garlic paste: 2 tsp Onions: 4 medium (pureed or finely chopped) Tomatoes: 4 ripe red (pureed) Red chilli powder: 1 tsp Coriander powder: 1 tsp Degi Mirch / Kashmiri Mirch powder: 0.5 tsp Turmeric powder (Haldi): A very small pinch Salt: To taste Tamarind (Imli) water: Prepared by soaking a small piece of tamarind in warm water (or amchur powder) 4. For the Final Tempering (Tadka): Desi Ghee: 2 tbsp Oil: A splash Green chillies: 3–4 (slit lengthwise) Ajwain (Carom seeds): A pinch Hing (Asafoetida): A pinch “PIND DA TADKA CHOLE MASALA” ½ Tsp   Step-by-Step Instructions. Step 1: Soaking & Boiling the Chole Wash the chickpeas thoroughly 2–3 times to clean off any chemical polishing. Soak them in hot water along with the tea pouch and dried amla for about 2 hours (if using normal room-temperature water, soak for 6–8 hours). Transfer the chickpeas along with the soaking water (do not discard the water) into a pressure cooker. Add salt and a few drops of oil. Cook on high flame until 1 whistle blows, then reduce the flame to low and let it simmer for 20 to 25 minutes until soft and tender. Step 2: Cooking the Masala Gravy: Heat oil in a heavy-bottomed pot or lagan. Add whole red chilli, cumin seeds, bay leaves, black cardamom, ajwain, and hing. Add chopped garlic and sauté briefly, followed by ginger-garlic paste. Cook until the raw smell dissipates . Add onion paste and cook over medium-high heat until it turns a light golden brown . Add the tomato puree and salt (salt helps cook the tomatoes faster). Cook until the oil begins to separate and the masala gets a grainy texture. Stir in red chilli powder, coriander powder, degi mirch, a tiny pinch of turmeric, kasuri methi, and 2 Tbsp of the freshly ground “PIND DA TADKA CHOLE MASALA” (reserve a small portion for the end) . Cook until the masala is thoroughly roasted and granular . Step 4: Simmering the Chole: Open the pressure cooker; discard the tea pouch. Take 1–2 ladles of boiled chickpeas, add them to the cooked masala base, and mash them lightly using the back of a ladle. This provides natural body and thickness to the gravy. Pour in the tamarind water for an authentic tang and rich colour. Add the remaining boiled chickpeas along with their dark cooking liquid Mix well and let it simmer on medium-to-high flame for 8–10 minutes until the gravy thickens. Stir in the remaining “PIND DA TADKA CHOLE MASALA”. Step 5: The Final Ghee Tadka In a small pan, heat desi ghee with a splash of oil. Add slit green chillies, a pinch of ajwain, and a pinch of hing . Add ½ Tsp of “PIND DA TADKA CHOLE MASALA”. Once crackling, pour the hot tempering directly over the simmering chole and cover immediately to seal in the aromas .  

  “AWADHI MUTTON DUM BIRYANI”     Ingredients 1.       Meat & Rice Mutton (bone-in): 1 kg 2.       Aged Long-Grain Basmati Rice: 4 cups (soaked for 30 minutes and drained) 3.       “SOOD FOOD” Whole Spices for Yakhni (Stock) 4–5 small Bay leaves (Tejpatta) 1-inch Cinnamon stick½ piece Nutmeg (Jaiphal) 6–7 Cloves (Laung) 6–7 Green cardamoms (Hari Elaichi) 4 Black Cardamoms (Badi Elaichi) ½ tsp Black peppercorns (Kali Mirch) 4 whole pieces Mace (Javitri)   4.       Special Lucknow Spice Powder (Khushboo Masala) “SOOD FOOD” Green cardamoms & “SOOD FOOD” Mace (Javitri), pounded into a fine powder and strained (use a higher ratio of green cardamom).   5.       For the Meat Gravy (Yakhni)                                 3 tbsp Desi Ghee                                 2 medium Onions, thinly sliced                                 Fresh Ginger-Garlic paste                                 ½ tsp Red chili powder                                 Salt to taste                                 3 tbsp Fresh yogurt                                 2 tsp Rose water                                 500 ml Hot water   For the Milk Solution 2 cups Hot milk 2 tbsp Pure ghee 1 tsp Mace & cardamom powder ½ tsp Yellow chili powder ½ tsp Salt 1 tsp Sugar ¼ cup Rice boiling water 6. For Assembling & Saffron Mixture 3 slit Green chilies . ½ tsp “SOOD FOOD” Garam Masala . 1 tbsp Lemon juice . 2 tbsp Rice boiling water + 2 tsp Kewra water + 2 pinches saffron (Zafran) + optional Meetha Ittar . Dough to seal the pot. Fried onions (Birista) and mint leaves for garnish .   Instructions   Step 1: Make the Special Khushboo Masala                 Grind the “SOOD FOOD” mace and “SOOD FOOD” green cardamoms into a very fine powder and sieve it. Keep it aside.   Step 2: Cook the Mutton & Prepare Yakhni                 Heat ghee and cooking oil in a heavy-bottomed vessel (lagan) Add the above given “SOOD FOOD” whole spices and sauté on low heat until aromatic Add sliced onions with a pinch of salt and fry on medium-to-low heat until light golden brown Add the mutton pieces and with 2 table spoons of “SOOD FOOD NAWABI LAZZAT BIRYANI MASALA” sear on medium heat until light golden. Stir in the ginger-garlic paste and sauté until the raw smell goes away. Add yellow chili powder, red chili powder, and salt. Add yogurt, rose water, and a portion of the ground mace-cardamom powder Sauté thoroughly until the oil separates Pour in 500 ml hot water, cover with a lid, and cook on low heat for about 1 hour until the mutton is tender  Remove the meat pieces using tongs and place them into a separate bowl Strain the gravy through a sieve to discard all whole spices, reserving the clear jhol (stock). Return the cooked meat back to the pan and pour the strained jhol over it   Step 3: Boil the Rice                 Boil around 3 liters of water with whole spices and generous salt . Once the water comes to a rolling boil, strain out the whole spices. Add the soaked basmati rice and boil on high heat until it is 80% cooked (elongated but still firm inside).   Step 4: Prepare the Milk & Saffron Mixtures                 Milk Mix: Whisk together hot milk, pure ghee, mace-cardamom powder (Special Khushboo Masala), yellow chili powder, salt, sugar, and ¼ cup of rice boiling water .                 Saffron Mix: In a small bowl, steep crushed saffron strands in 2 tbsp rice boiling water and kewra water .   Step 5: Layering & Dum Cooking                 Over the meat and jhol in the pot, add slit green chilies, garam masala, extra mace-cardamom powder, and lemon juice . Strain the 80% cooked rice directly on top of the meat and spread it evenly . Pour the seasoned milk mixture evenly over the rice], followed by the saffron-kewra mixture .Place the pot on medium heat until the rice absorbs the excess moisture from the jhol . Seal the edges of the pot with wheat dough, place the lid tightly on top, and put a heavy weight over it . Once steam begins to build up, move the pot onto a preheated tawa (or lowest heat burner) and cook on low heat for 20–25 minutes . Turn off the heat and let the biryani rest undisturbed for 20 minutes before opening .   Step 6: Serve Unseal the lid, garnish with fried onions, and gently fluff the rice. Serve hot with chilled raita .

"TANDOORI PANEER TIKKA" Ingredients For the Marinade Thick Curd / Hung Yogurt (dahi): ¼ cup (strain excess whey so the marinade sticks) Roasted Gram Flour (bhuna besan) or Sattu: 2 tbsp (lightly dry-roasted until fragrant) Mustard Oil (sarson ka tel): 2 tbsp Ginger-Garlic Paste: 1 tsp Kashmiri Red Chilli Powder / Degi Mirch: 2 tsp (for vibrant color and mild heat) Roasted Cumin Powder (bhuna jeera): 1½ tsp Garam Masala: 1½ tsp Kasuri Methi (Dried Fenugreek Leaves): 1 tsp (crushed between palms) Chaat Masala: ½ tsp Black Salt (kala namak): ½ tsp Black Pepper Powder: ½ tsp Lemon Juice: 1 tsp Regular Salt: To taste Vegetables & Paneer Paneer (Cottage Cheese): 16 thick cubes (~250–300 g) Bell Pepper / Capsicum (shimla mirch): 16 square pieces Onion: 16 square petals / layers Butter: 1–2 tbsp (for basting) Wooden or metal skewers: 4–6 (soak wooden skewers in water for 30 minutes beforehand) Step-by-Step Instructions 1.Prepare the Marinade Base: In a large mixing bowl, combine ¼ cup thick curd, 2 tbsp mustard oil, and 1 tsp ginger-garlic paste. Whisk well until smooth and glossy.   2. Add SOOD FOOD’S Spices and Binding: 2 tbsp roasted gram flour (besan), 2 tsp Kashmiri chilli powder, 1½ tsp roasted cumin powder, 1½ tsp “SOOD FOOD’s  KHUSHBU - E - KHAAS (Garam Masala)” 1 tsp crushed kasuri methi, ½ tsp chaat masala, ½ tsp black salt, ½ tsp black pepper, lemon juice, and regular salt. Whisk vigorously into a thick, lump-free paste.   3. Coat the Paneer and Veggies: Add the paneer cubes, onion layers, and capsicum squares to the marinade. Gently toss using your hands or a soft spatula, making sure every surface is evenly coated. Let it marinate for at least 20 to 30 minutes (or refrigerate for 1 hour for deeper flavour).   4. Thread onto Skewers: Alternate threading an onion petal, capsicum square, and a paneer cube onto each skewer until full. Do not overcrowd them too tightly so they cook evenly.   5. Cook on the Tawa: Heat a flat tawa or grill pan over medium-high flame and brush lightly with butter. Place the skewers on the hot pan. Cook for 2–3 minutes per side, turning occasionally and brushing melted butter over the paneer until light golden spots appear on all sides.   6. Gas Flame Charring (Tandoor Effect): Hold the skewers directly over an open gas flame for 20–30 seconds, rotating continuously. This gives the signature smoky aroma and restaurant-style charred edges. Key Tips for Best Results Avoid Watery Marinade: Use thick hung curd (or Greek yogurt) and roasted gram flour. If the curd releases liquid, the marinade will slide off the paneer during cooking. Mustard Oil Aroma: Mustard oil gives tandoori tikka its authentic pungency and restaurant aroma; do not substitute with neutral oils if possible. Serving: Sprinkle extra chaat masala and a squeeze of fresh lemon juice over the hot tikkas, and serve immediately with mint-coriander chutney and thinly sliced onion rings.