tribute to the iconic MotiMahal and the man, the legend, the Peshori Pathan: Kundan Lal Gujral. He was the founder of MotiMahal and the culinary
tribute to the iconic MotiMahal and the man, the legend, the Peshori Pathan: Kundan Lal Gujral. He was the founder of MotiMahal and the culinary
Motimahal 1920 -2020 An Iconic restaurant turns 100 this year It’s celebration time as we celebrate Culinary journey of Motimahal and It’s Founder Kundan Lal
INGREDIENTS 1/2 cup roasted peanuts 2 Green chili deseeded 1 tsp Ginger Chopped 3 CLoves Chopped garlic 1 tbsp Groundnut oil 1 tsp Salt INSTRUCTIONS Put all the ingredients in a
INGREDIENTS 300 gm Boneless lamb 4 tbsp Refined oil 2 Black cardamoms 3 Green cardamom 3 CLoves 2 jaivitri 1 ” Cinnamon 1 Bay leaf 2 tbsp Ginger garlic paste 1 Large onion chopped 1
INGREDIENTS 2 cups Mint leaves chopped 2 cups chopped coriander 2 Green chilies seeded and chopped 1 cup Curd 3 tbsp Pomegranate Seeds dried 2 tsp Salt 1 Lemon juice of one
INGREDIENTS 500 gm Arbi 2 tbsp Salt 1 tsp Red Degi Mirch 1.5 tbsp Vinegar INSTRUCTIONS Par boil arbi Marinate with the salt , vinegar and degi mirch Refrigerate
INGREDIENTS 1/2 cup Rice soaked in water 2 glasses milk 1/2 cup Sugar 400 gm condensed milk 1/2 tsp Cardamom powder 1 tbsp Peanut butter 1 packet Marie tea biscuits for crust INSTRUCTIONS
INGREDIENTS 1 cup Fresh coriander leaves chopped 3 tbsp Mint leaves chopped 6 Green chilies seeded and chopped 2 tbsp Ginger , chopped 1 Fresh lemon juice 1/2 tsp Cumin seeds
INGREDIENTS 40 gm Red chili de-seeded and dried 2 tbsp Garlic paste 1 1/2 tsp Lime juice 1 tbsp Oil 1 tsp Salt 1 tbsp gur/jaggery 3 Tomatoes boiled and skin removed
tribute to the iconic MotiMahal and the man, the legend, the Peshori Pathan: Kundan Lal Gujral. He was the founder of MotiMahal and the culinary
tribute to the iconic MotiMahal and the man, the legend, the Peshori Pathan: Kundan Lal Gujral. He was the founder of MotiMahal and the culinary
Motimahal 1920 -2020 An Iconic restaurant turns 100 this year It’s celebration time as we celebrate Culinary journey of Motimahal and It’s Founder Kundan Lal
INGREDIENTS 1/2 cup roasted peanuts 2 Green chili deseeded 1 tsp Ginger Chopped 3 CLoves Chopped garlic 1 tbsp Groundnut oil 1 tsp Salt INSTRUCTIONS Put all the ingredients in a
INGREDIENTS 300 gm Boneless lamb 4 tbsp Refined oil 2 Black cardamoms 3 Green cardamom 3 CLoves 2 jaivitri 1 ” Cinnamon 1 Bay leaf 2 tbsp Ginger garlic paste 1 Large onion chopped 1
INGREDIENTS 2 cups Mint leaves chopped 2 cups chopped coriander 2 Green chilies seeded and chopped 1 cup Curd 3 tbsp Pomegranate Seeds dried 2 tsp Salt 1 Lemon juice of one
INGREDIENTS 500 gm Arbi 2 tbsp Salt 1 tsp Red Degi Mirch 1.5 tbsp Vinegar INSTRUCTIONS Par boil arbi Marinate with the salt , vinegar and degi mirch Refrigerate
INGREDIENTS 1/2 cup Rice soaked in water 2 glasses milk 1/2 cup Sugar 400 gm condensed milk 1/2 tsp Cardamom powder 1 tbsp Peanut butter 1 packet Marie tea biscuits for crust INSTRUCTIONS
INGREDIENTS 1 cup Fresh coriander leaves chopped 3 tbsp Mint leaves chopped 6 Green chilies seeded and chopped 2 tbsp Ginger , chopped 1 Fresh lemon juice 1/2 tsp Cumin seeds
INGREDIENTS 40 gm Red chili de-seeded and dried 2 tbsp Garlic paste 1 1/2 tsp Lime juice 1 tbsp Oil 1 tsp Salt 1 tbsp gur/jaggery 3 Tomatoes boiled and skin removed
Monish is one of the country’s foremost food- writers and is a regular columnist with India’s leading newspapers – The Hindustan Times (‘Food Wise’) and The Hindu (‘Food Trendz).
He has hosted several well-received cookery shows on television for NDTV and Doordarshan.
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