HIMALAYAN YAK

Deep-fried dough balls soaked in sweet syrup.

Gulab Jamun

A creamy yogurt drink blended with mango.

Mango Lassi

Grilled paneer cubes in a spiced tomato sauce.

Paneer Tikka Masala

Chicken cooked in a creamy tomato sauce, served with rice.

Butter Chicken

Tender chicken marinated in yogurt and spices, grilled to perfection.

Chicken Tikka

Crispy pastry filled with spiced potatoes and peas.

Vegetable Samosa

Cut the yak meat into bite-sized pieces. If using beef, ensure it's well-trimmed.

Prepare the Meat

In a large pot, heat the oil over medium heat. Add the chopped onions and sauté until golden brown.

Sauté the Base

Stir in the minced garlic and ginger, and sauté for another 2 minutes until fragrant.

Add Aromatics

Add the chopped tomatoes and green chilies to the pot. Cook until the tomatoes are soft and oil begins to separate.

Cook the Tomatoes

Add the yak meat to the pot along with turmeric powder, coriander powder, and salt. Mix well to coat the meat with the spices.

Season the Meat

Cover the pot and let it simmer on low heat for about 30-40 minutes, or until the meat is tender. Stir occasionally.

Simmer

Once the meat is tender, add garam masala and stir well. Cook for an additional 5 minutes.

Finish with Garam Masala

Garnish with fresh cilantro before serving. Enjoy your Himalayan Yak with rice or bread.

Garnish and Serve

Yak meat (or substitute with beef)

Onion, finely chopped

Garlic, minced

Ginger, minced

Tomatoes, chopped

Green chilies, slit

Turmeric powder

Coriander powder

Garam masala

Salt

Oil (vegetable or ghee)

Fresh cilantro, chopped (for garnish)

In a saucepan, combine the sugar and water. Heat until the sugar dissolves completely. Add the crushed cardamom and rose water. Bring to a gentle boil, then remove from heat and let cool.

Prepare the Syrup

In a mixing bowl, combine khoya, all-purpose flour, and baking powder. Gradually add milk and knead gently to form a soft dough. Let it rest for about 15 minutes.

Make the Dough

Divide the dough into small equal portions and roll them into smooth balls, making sure there are no cracks. The balls should be about the size of a marble.

Shape the Balls

Heat ghee in a deep frying pan over low to medium heat. Once hot, gently slide in the dough balls. Fry them until they turn golden brown, making sure to turn them for even cooking.

Fry the Balls

Once fried, remove the balls from the oil and drain on paper towels. Immediately transfer them to the prepared sugar syrup, allowing them to soak for at least 30 minutes before serving.

Soak in Syrup

Khoya (dried milk)

All-purpose flour

Baking powder

Milk

Ghee (for frying)

Sugar

Water

Cardamom pods (crushed)

Rose water

In a blender, combine the diced mango, plain yogurt, milk, sugar, ground cardamom, and ice cubes.

Blend the Ingredients

Blend on high speed until the mixture is smooth and creamy.

Blend Until Smooth

Taste the lassi and adjust the sweetness by adding more sugar if desired.

Taste and Adjust

Pour the mango lassi into glasses and serve chilled.

Serve

Ripe mango, peeled and diced

Plain yogurt

Ground cardamom

Ice cubes

In a bowl, mix yogurt, ginger-garlic paste, garam masala, turmeric powder, cumin powder, red chili powder, and salt. Add cubed paneer to the marinade and let it sit for at least 30 minutes.

Preparing the Marinade

Preheat your grill or oven to a medium-high temperature. Skewer the marinated paneer cubes along with chunks of bell pepper and onion. Grill for about 10-15 minutes, turning occasionally until they are golden brown.

Grilling the Paneer

In a pan, heat oil over medium heat. Add finely chopped onions and sauté until golden brown. Add tomato puree and cook for 5 minutes. Add the remaining spices (garam masala, turmeric, cumin, red chili powder) and salt to taste.

Making the Tomato Sauce

Gently add the grilled paneer to the tomato sauce and mix well. Simmer for another 5 minutes to allow the flavors to meld.

Combining Everything

Garnish with fresh coriander leaves before serving.

Garnishing

Paneer

Yogurt

Tomato puree

Onion

Bell pepper

Ginger-garlic paste

Cumin powder

Red chili powder

Fresh coriander leaves

Cut the boneless chicken thighs into bite-sized pieces. Season with salt and half of the garam masala, cumin powder, and coriander powder. Set aside.

Prepare the Chicken

In a large pan, melt the butter over medium heat. Add finely chopped onion, minced garlic, and grated ginger. Sauté until the onion turns golden brown.

Sauté Aromatics

Add the seasoned chicken to the pan and cook until browned on all sides.

Cook the Chicken

Stir in the tomato puree along with the remaining spices (garam masala, cumin powder, coriander powder, and red chili powder). Mix well and let it simmer for about 10 minutes.

Add Tomato Puree and Spices

Reduce the heat to low and stir in the heavy cream. Allow it to simmer for an additional 5-7 minutes until the sauce thickens.

Add Cream

Serve the butter chicken over cooked basmati rice, garnished with fresh cilantro if desired.

boneless chicken thighs

butter

onion

garlic cloves

ginger

tomato puree

heavy cream

garam masala

cumin powder

coriander powder

red chili powder

salt

cooked basmati rice

In a large bowl, combine the yogurt, garam masala, ground cumin, ground coriander, turmeric powder, red chili powder, ginger-garlic paste, lemon juice, and salt. Mix well. Add the chicken thighs to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are glowing red with a light coating of ash.

Preheat the Grill

Thread the marinated chicken onto skewers. Brush the grill grates with vegetable oil to prevent sticking. Place the skewers on the grill and cook for 6-8 minutes on each side, or until the chicken is cooked through and has beautiful grill marks.

Grill the Chicken

Remove the chicken from the grill and let it rest for a few minutes. Serve hot with naan or rice, and your favorite chutney or salad.

plain yogurt

ground cumin

ground coriander

turmeric powder

ginger-garlic paste

lemon juice

vegetable oil

Boil the potatoes until tender, then peel and mash them. In a pan, heat oil, add cumin seeds, chopped onions, ginger, and sauté until golden brown. Add the peas, mashed potatoes, coriander powder, garam masala, and salt. Mix well and cook for 5 minutes. Set aside to cool.

Prepare the Filling

In a bowl, mix 2 cups of all-purpose flour with a pinch of salt. Add enough water to form a soft dough. Knead for a few minutes and let it rest for 30 minutes.

Divide the dough into small balls. Roll each ball into a thin circle. Cut the circle in half to form two semi-circles. Take one semi-circle, fold it into a cone shape, and seal the edge with water. Fill the cone with the potato-pea mixture and seal the open edge by pinching it tightly.

Shape the Samosas

Heat oil in a deep frying pan. Fry the samosas in batches until golden brown and crispy. Drain on paper towels.