Chicken Biryani

Ingredients:-



Chicken 1 ½ kg (cut into 12 pieces)
Yogurt 1 cup
Long grain rice 1 kg
Red chili powder 1 tsp
Ginger and garlic paste 1 tsp
Juice of lemons 4
Fresh mint leaves 1 bunch
Whole black peppercorns 6
Green chilies 4 finely chopped
Small cardamoms 6
Onions 2 medium size, thinly sliced
Banaspati Ghee or  Cooking Oil 2 cups
Yellow food color ½ tsp (soaked in ½ cup milk)
Salt to taste


Method:-


Wash chicken pieces with cold water, drain well. In a separate bowl mix ginger and garlic paste and red chili powder with yogurt. Mix well to a smooth paste. Add chicken pieces to it. Leave for 30 minutes. Now cook on low heat without adding any water to the chicken. Remove from heat when the water dries up.

In a separate pan heat banaspati, fry the onions in it until golden brown; add mint leaves, 3-4 cardamoms and lemon juice.

Remove from heat. Then boil the rice in a large pan until the rice is parboiled. Grease pan add half the rice and then the chicken mixture, cover with the rest of the rice. Sprinkle with food color. Place the pan on a hot griddle (tava) and cook on low heat for 15 minutes.


Remove from heat and serve hot with Dahi ka Raita & Fresh Salad..

Jheenga Biryani

Ingredients:-

Prawns 1/2 Kg.

Onion thinly chopped 1 Big

Red Chillies 1-1/2 tsp

Turmeric powder 1/2 tsp

Ginger Garlic paste 1 Tbsp

White Zeera(Cumin) Ground 1 tsp

Sabit Dhania Ground 1 tsp

Coconut powder 2 TBsp

salt to taste

tomatoes thin cubes 4

Oil 1/2 Cup

Green Chillies chopped 6-7

For Rice:-

Rice boiled 1/2 kg

Onion 1

oil 1/4 Cup

Ginger slices of 1'' piece

Corriender leaves 1/2 bunch

green chillies 1-2

Method:-

• Take oil in a pan.
  
• Put onion in it & fry till soft.
  
• Add ginger garlic paste, salt, white zeera, Sabit dhania ground, turmeric powder, red chillie powder, coconut powder.
  
• Mix green chillies, tomatoe cubes.
  
• Cover lid for 5 minutes on low heat.
  
• Mix prawns & again cover lid & cook for 5 minutes.

• In another pan fry onion in oil to golden.
  
• Take out onion in a plate.
  
• Put 1 half of the rice in the pan.
  
• Put prawns masala also half of it on it.
  
• Put the left over rice & then prawns over it, sprinkle green corriander leaves, green chillies, ginger slices, onion browned earlier.
  
• Put on low heat for 5 minutes.

Serve hot.

Shahjahani Biryani

Ingredients:-


Mutton little boiled 1 Kg
Rice 750 gms
Vinegar 1 tsp
Salt to taste
Red chilli powder 1 tsp
Ginger garlic paste 3 TBsp
Haldi 1 tsp
Onion 2
Taz path 3
Laung 10
Curd 1 cup
zeera powder 2 TBsp
Zafran 1 tsp
Till 2 TBsp
Cashewnuts (Kajoo) 1 cup
Coconut grated 2 TBsp
puff pastry 3


Method:-


Boil rice with 1 tsp vinegar & little salt.

Blend together curd, cashewnuts, white till & coconut. Mix this mixture in meat for marination.

Blend onion well to form a smooth paste.

Take oil in a pan & add onion paste. Fry till light golden. Add ginger garlic paste, taz path & laung. Fry adding litttle water, red chillies powder, zeera powder, haldi powder, salt. Mix & saute. Put marinated meat. Fry little, then add zafran mixed with milk & little water. Mix & cook till water dries & a thick curry is formed.

For serving:-

In a bowl put rice layer, then cooked meat curry, then again rice, then sprinkle zafran.

Roll puff pastry or spread it with hands to the size of your bowl.

Spread & cover your rice bowl with this puff pastry.

Put it in oven on medium heat.


Serve hot.

Sindhi Biryani

Ingredients:-

Mutton 1 kg
Basmati rice 1 kg
Yogurt 1 cup
Red chili powder 1 tbsp
Coriander powder 2 tbsp
Garlic and ginger paste 1 tbsp
Mixed spices 1 tbsp
Salt to taste
Dried apricots ¼ kg (soak in hot water)
Mint leaves 1 bunch (chop)
Green chilies 6
Juice of lemons 4
Bay leaf 1
Onions 4 (medium size, chopped)
Potatoes ½ kg
Tomatoes 4
Yellow food color ¼ tsp soaked in ½ cup milk
Cooking oil 1 ½ cups


Method:-

• In a pan heat oil and brown onions; when golden brown, remove half the onions and place on absorbent paper.
• Add meat, all the spices and yogurt to the rest of the onions.
• Cook till water evaporates and the meat is tender. Add potatoes, tomatoes, pulp of dried apricots and green chilies.
• Cook on high heat for 5 minutes stirring continuously, when done keep aside.
• Now in a big pan add 12 cups of water with salt, 3 green chilies, whole spices and mint leaves.
• When water boils, add rice, parboil and strain.
• Now put layers of rice, parboil and strain.
• Now put layers of rice and meat one by one with the layer of rice on top, and then add yellow food color.

• Put the pan on a griddle (tava) and cook on high heat.

• When steam appears, lower the heat for 10-15 minutes. Serve hot, with raita and salad.

Fish Biryani

Ingredients:-


450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, zeera
1/2 level teaspoon mustard seeds
1 clove garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajowan (carum)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
10 dried plums (aaloo bukharay)
Some ghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoon coriander leaves, fresh
3 Pinch yellow food color


Method:-

Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chilies to a fine paste. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours
In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once. Add the chopped onions and , stirring frequently, fry them to a rich golden color. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm
Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side
In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice
Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked
Once the dish is cooked, leave it covered for a few minutes then remove the lid, fluff up the rice with a fork

Serve with Raita

Serve Immediately

Serve Hot

Serves 6 people

Preparation Time: 30 minutes

Cooking Time: 30 minutes.

Spicy Chicken Wings

Ingredients:-



Chicken wings 1/2 kg
Salt 1 tsp
Black pepper 1/2 tsp
Red chillie flakes 1/2 tsp
Refined flour 1 cup
Egg 1
Corn Floor 1 TBsp
Baking powder 1/2 tsp
Ginger & Garlic paste 1-2 TBsp
Chili sauce 2 TBsp
Lemon Juice 2 TBsp
Worcestershire sauce 2 TBsp
Honey 2 TBsp
Tomato ketchup 1/4 cup
Oil as required for shallow frying


Method:-

1. Take out 1/2 cup refined flour in a plate, add egg, corn flour, baking powder, black pepper, salt, 1 tbsp oil and 1/4 cup water in a bowl to make a thick paste.
2. Take Chicken Wings, Sprinkle little salt, lemon juice & red chilie flakes. Mix well & then coat one by one, first in the egg mixture then in refined flour. Keep it aside.
3. Heat oil in a Pan and shallow fry wings for around 10 minutes untill they become golden.
4. For Sauce, fry garlic in 1/4 cup oil, untill it becomes golden. Add honey, chili sauce, Worcestershire sauce and tomato ketchup. Cook it till it boils.
5. Dip chicken wings in honey sauce and Serve hot with French fries.

Tip. You can also bake it in oven, by frying a little & then bake it.

Murgh Cholay

Ingredients:-


Chicken piece 1kg
Tomato cubes 4-6
Ginger slices 1/4 cup
Tumeric powder 1/4 tsp
red chilli flakes 1 1/2 tsp
corriander powder 1 1/2 tsp
salt to taste
green chillies 3-4
oil 1 cup


Method:-

Heat oil in a pan.
Add chicken pieces.
ADD HALF OF ginger and fry till golden.
Drain oil and take out chicken in a bowl.
Put it aside.

In the pan, add tomato cubes, turmeric powder, red chilli flakes, salt and mix and cover lid. When the tomato is soft, add fried chicken. cook it and add in a little water.

Cover lid until chicken is tender.

When done, put little water for gravy & add the oil drained earlier and sprinkle corriander powder and green chillies.
Mix and cover for 2 min.


Take out in a bowl, sprinkle ginger slices.


Serve with boiled rice, onion & cocumber slices.


Tip:-


Serve in the same Karahi in which it is cooked.

Chicken Ginger

Ingredients:-


Chicken 1/2 kg
Garlic ginger paste 1 TBsp
Green chillies 2 chopped, 2 whole
Ginger thin slices
Tomato cubes 3
Red chillies to taste
Turmeric powder 1 tsp
Garam Masala Powder 1-1/2 TBsp
Dhania Powder 1 TBsp
Zeera crushed 1 tsp
Onion thinly chopped 1
Chanay boiled 1 Cup
Salt to taste
Masoor ki daal 2 TBsp
Soda 1/4 tsp
Oil 1/2 Cup


Method:-

Boil Chanay with little soda & salt in cooker. Add Masoor ki daal & boil again until tender.
In another pan fry onion in oil until soft. Add ginger garlic paste & mix. Add Chicken & fry until color changes. Add tomato, red chillies, turmeric, half of garam masala powder, dhania powder. Add some water if needed. So that it may not be burnt. Add zeera crushed on hand, salt, then boiled chanay. Mix. Add whole greeen chillies. Cover lid & cook on low heat. When oil comes up, dish out.


Sprinkle green chillies slices, ginger slices, zeera powder & garam masala powder.


Serve with paratha in Breakfast.


Or serve with Nan for dinner.

Fried Thai Chicken

Ingredients:-

Chicken pieces 1/2 Kg
Soya Sauce 3 TBsp
Vinegar 3 Tbsp
Red Chillies Flakes 1-1/2 TBsp
Salt to taste
Maida 2 TBsp
Corn Flour 2 TBsp

Oil For shallow Frying

Method:-

• Make cuts onto chicken.
• Sprinkle soya sauce, vinegar, salt & red chillies.
• Mix Well.
• Put it aside for marination for atleast 2 hours.
• Then sprinkle maida & corn flour.
• Mix well.
• Heat little oil in a pan.
• Fry chicken in oil using all the mixture ( Make sure all water is absorbed, otherwise use more maida & corn flour).
• Fry on low heat covering the lid, so that chicken may tender, until it is golden brown.
• It is Read to serve.

• Enjoy crispy & spicy fried chicken.

• Serve with tomato ketchup at dinner or tea time.

Loki Kay Kabab

Ingreidients:-

Loki 1/2 Kg
Daal Chana 1 Cup
Garam masala (whole spices):-
Laung 4-5
Black pepper 3/4 tsp
Bari Ilaichi (Cardimon) 2
Choti Ilaichi 3-4
White zeera 1 tsp
Black zeera 1 tsp
Darchini (Cinnamon) 1 stick
Sabit Dhania 1 tsp
Garlic 8-10
Ginger 1 TBsp
Salt to taste
Red whole chillies (Sabit Lal Mirch) 6-8
Red chillies 1/2 tsp
Sugar 1tsp

For Filling:-

Green Mint leaves 1/2 bunch
Green Coriander leaves 1/2 bunch
Egg 1
Onion chopped 1 big
Green Chillies 3-4

Method:-

Boil together daal chana & all the ingrediants except loki, using 1 glass of water, until daal is tender & water dries well.
Boil loki in another pan using 1/2 cup of water. Dry all water or drain it thouroughly.
Chop the cooked daal & loki together in a chopper.

Mix all the finely chopped filling ingriedents in the kabab mixture.

Shape into kababs & fry in little oil.

Tip: It tastes the same as shami kababs.

Serve with tomato ketchup for tea, lunch or dinner.

Chatkharaidar Karhi

Ingredients:-

Yogurt 500 gms.

Baisan 3 Tbsp.

Onion 2.

Tomato 2.

Methidana 1/4 tsp

Curry leaves 5-6

Salt to taste

Red Chillies powder 1-1/2 tsp.

Turmeric (Haldi) powder 1/2 tsp.

Method:-

Chop onion & tomatoes together. Blend the Yogurt & Baisan well. Mix onion & tomatoes.

In 2 Tbsp oil fry Methidana, add the yogurt mixture & make it boil. Keep stirring, so that lumps may not for. Add salt, haldi & red chillies powder. Mix well.

Add 2-3 glasses of water. Put 5-6 curry leaves. Let it cook for some time, atleast 1/2 to 1 hour.

For Pakoras:-

Baisan 1 Cup

Onion slices 2

Salt to taste

Crushed Red Chillies 1-1/2 tsp

Zeera 1/2 tsp.

Sabit Dhania 1/2 tsp.

Mint leaves 1/2 bunch.

Soda 1/8 tsp.

Method:-

Mix all the pakora ingredients well, adding water as required. Put it aside for 10 minutes.

Deep fry round shape pakoras, using a table spoon to golden.

When karhi is little thick, put pakora in Karhi & turn the stove off.
For Baghar:-

Oil 1/4 Cup

Red whole chillies 4-5

Onion sliced 1 small

Garlic chopped 3-4 cloves

Curry leaves 4-5

Zeera 1/2 tsp.

Method:-

Heat Oil. Add Red whole chillies & onion. When onion is soft, add garlic.

When all is about to golden, add curry leaves & zeera. Put it on prepared Karhi.


Serve with Nan or Chapati.

Kabab Paratha Rolls

Ingredients:-

Minced meat ½ kg
Onions 2 small chopped
Ginger/ garlic 1+1 tsp
Salt 1 tsp
Green chilies chopped
Garam masala ½ tsp
Zeera ½ tsp
Red chopped chilies 1 tsp


Method:-

• Marinate with all given ingredients
• Make kababs
• Bake for 30 min at 200 C,
• Give dum of charcoal and put it aside.
• Make paratha and fill it with kabab, onion rings and imlee chutney.
• Roll out the paratha.

• Serve hot with green chutney or imlee ki chutney.

Keema Bhara Paratha

Ingredients:-


6 cups white flour, maida

6 teaspoon milk powder

1 cup evaporated milk

6-7 teaspoons sugar

200 grams oil or margarine

2 teaspoon baking powder

3 teaspoon yeast

1 eggs

1 kg meat, mince (Keema)

1 tablespoon ginger paste

2 teaspoon red chili powder

1 teaspoon salt

1.5 teaspoon garam masala powder

2 tablespoon anardanna, ground

1 teaspoon coriander seeds ground

2 medium onion, finely chopped

4-6 green chilies

1/2 cup coriander leaves, chopped


Method:-

Mix all the ingredients and knead well until the dough is very smooth about 5-10 minutes

With oily hands put the dough in a bowl.Cover with a damp cloth or polythene bag and leave in a warm place to rise for about 3 hours or until the dough has doubled in size.

Mean while prepared the stuffing. Put the mince and all the ingredients for the stuffing in a bowl and knead the mixture really well for a few minutes with you hands. 3. Knead the dough for another minute or two then divide the dough into 8-10 equal parts. Shape each potion into a smooth ball.

Lightly grease several baking sheets.

On a floured surface, roll out the ball to about 3 inches in diameter and place it on the palm of you hand. Place good amount of mince mixture in the centre and carefully fold up the edges to completely cove the filling. Press the edges taught together to seal. Dip the stuff ball in dry flour and roll out into a round about 6 - 7 inches in diameter.

Bush the nan with a little cold milk and place in a hot oven at 200C (400F) for 10- 15 minutes until the top is golden in color.

Remove the nan from the baking sheet and serve at once.

Serve with yogurt and mint chutney

Roll out into flat round shape and make sure it is as thick as a pizza's crust.

Bake in oven at 350' and take it out when it is light brownish color.

Try our simple Nan or may be Ghobi ka Paratha



Serves 6 people - Serve Hot
Preparation Time: 20 minutes
Cooking Time: 40 minutes

Mooli ka Paratha

Ingredients:-

Mooli 1 kg
Salt 1 tsp
Chopped red chilies 1 tsp
Green chilies 1 tsp
Garam masala 1 tsp
Atta and Ghee


Method:-

• Peel and grate the mooli.
• Mix all the seasoning make two small balls (paira).
• Roll out the roti.
• Stuff it with mooli
• Fry both the sides in ghee or oil.

• Serve hot with raita and pickles.

Baisan ki Roti Paratha

Ingredients:-

1\2 kg basin (gram flour)

1\2 kg whole wheat flour

1\2 cup oil

2 teaspoon salt

2-3 teaspoon chilli powder

6 whole red chili

1\2 cup coriander leaves, chopped

4 green chilies fine chopped

3 tablespoon dried pomegranate seeds, crushed

2 teaspoon cumin seeds, zeera

2 tablespoon coriander seeds

2 medium onion, finely chopped

oil for frying.


Method:-

Put all dry ingredients in a large bowl and mix well. Make a slight well in the centre and add oil. Using finger tips, mix it into the flour. Add water a little at a time and knead into a soft pliable dough. Knead it thoroughly for several minutes until smooth. Cover with a damp cloth and leave to rest for at least 30 minutes.

Divide the dough into 12 equal parts. Roll each into a smooth ball. Then roll each ball into a round of about 6 inches.

Heat up a tava, heavy frying pan or a griddle. Test the heat by sprinkling a little dry flour on the surface. The temperature is correct when the flour burns immediately. Wipe out the surface with kitchen paper.

Carefully place the round of dough on hot tava. Allow to cook for a minute then turn it over. Smaer a little ghee on the top and then turn it over after a minute. The top side now will have small brown spots. Smear a little ghee on the top and on the surface of tava along the edges of roti. Turn it over again and repeat the process of smearing oil until the both sides are cooked and crisp.

Remove from pan, smear with ghee and serve at once. Repeat with remaining dough. Did you tried our Bajray Ki Roti

Serve with yogurt or Raita



Serves 6 people - Serve Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes

Aaloo Bhara Paratha

Ingredients:-

2 cups flour, whole wheat

1 teaspoon salt

Water for mixing

Ghee or Oil for frying

For Filling - 4 medium potatoes

1 small onion, finely chopped

2 whole green chilies, crushed

1 teaspoon coriander seeds crushed

1 teaspoon ajowan (carum)

1 teaspoon salt

1 teaspoon red chili powder

1 teaspoon coriander leaves, chopped


Method:-

Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.

Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.

Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in centre. Close up completely. Shape into round balls again.

Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.

Cook one at a time on a hot tava or griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown.

Serve with yogurt or Raita.



Serves 6 people - Serve Hot
Preparation Time: 30 minutes
Cooking Time: 30 minutes.

Palak Paneer

Ingredients:-



Spinach (Palak) 1 kg
Green chillies chopped 6-8
Coriander leaves 1/2 bunch
Mint leaves 1/2 bunch
Paneer 1 pack
Ginger garlic paste 1 TBsp
Zeera 1 tsp
Garam masala powder 1/2 tsp
oil 2 TBsp
cream 1/2 cup


Method:-



Cut paneer into small cubes & deep fry & take out in a plate.
Boil chopped spinach for 5 minutes. Make sure the colour does not change. So boil very little. Then drain & blend it with green chillies, mint leaves & coriander leaves.
In a pan add oil & ginger garlic paste. Saute. Add zeera & fry. Add blended spinach mixture. Mix & saute. Put garam masala powder. Fry until oil comes out. Put cream & mix. Sprinkle some more chopped mint leaves & coriander leaves. Add salt & mix. Add 1 tsp of oil for shine. Mix. Add fried paneer cubes & mix.
Add more cream.


Mix & take out in a serving plate.


Serve with onion & tomato slices.

Baghar-e-Baingan

Ingredients:-


Brinjal round 1/2 Kg
Oil 1 TBsp
Onion 2
Coconut grated 1 TBsp
Sabit Dhania 1 TBsp
Til 1 TBsp
Poppy seeds (Khashkhash) 1 TBsp
Peanuts 2 TBsp
Coriander leaves ½ bunch
Green chillies 4-6
Ginger Garlic paste 1 tsp
Chilli powder 2 tsp
Haldi powder ½ tsp
Salt 1 tsp
Tamarind (Imli) 3 TBsp


For Baghar:-


Meti seeds 1/4 tsp
Kalonji 1/4 tsp
Taz path 1
Zeera 1/2 tsp
Red chillies whole 5
Curry Patta 6-8


Method:-


Roast slightly on tawa Coconut grated, Sabit Dhania, Til,Poppy seeds (Khashkhash) & Peanuts & grind in the grinder.

Heat oil, fry onion in it to golden. Take out onion in a plate. Put all the baghar ingredients in the same oil. Roast this mixture & grind it with onion.
Make 4 slits in the brinjals. Fill some of this mixture in them.
Put rest of the mixture on low heat, adding, ginger garlic paste, chilli powder, salt, haldi. Saute. Then add brinjals along with imli juice & put it on low heat till water dries & oil floats on top.


Sprinkle coriander leaves.

Tomato Ka Kat

Ingredients:-


Tomatoes 1 Kg
Onion brown & crushed 2
Coconut grated 2 TBsp
White Zeera 1 TBsp
Ginger 1 tsp
Garlic 1 tsp
Rai seeds 1/4 tsp
Methi seeds 1/4 tsp
Taz path 3
Haldi 1/4 tsp
salt 1 tsp
Chilli powder 1 tsp
Eggs boiled 2
Curry patta 6-8
Imli juice 1/4 cup


To garnish:-


Coriander leaves
Green chillies

Method:-


Cut tomatoes & put in a pan with imli juice, salt, haldi, taz path & 1/2 cup water. Cook on low heat. When slightly cooked cool & blend it well in the blender.
Grind coconut, fried onion, ginger, garlic, zeera, chilli powder, rai, methidana very finely & put it in the tomato mixture along with taz path, curry patta.
Cook again till slightly thick.

Heat oil for baghar & pour all the above & cover lid.


Serve with boiled eggs cut into quarters.


Sprinkle green masala.

Kat-A-Kat

Ingredients:-


Kidney 4
Heart 2
Chops 4
Qasoori methi 1/2 tsp
Ginger garlic paste 2 TBsp
Butter 2 TBsp
Papaya 1 tsp
onion chopped 1
Brain 1
Salt t tsp
Red chilli powder 2 tsp
Garam masala powder 1 tsp
Tomato chopped 250 gms
oil 1/2 cup


To garnish:-


Coriander leaves
Green chillies


Method:-


First mix papaya & salt in chops & heart. Keep it aside for 2 hours.

Put oil in a pan. Fry chopped onion. Add tomatoes along with little water & ginger garlic paste. Put chops & heart & saute. Cut the heart into pieces with spoon, Add kidney, cut into pieces & do kat kat. Then add brain & fry all together all the above spices until tender.

Sprinkle Coriander leaves, Green chillies, butter & qasoori methi.


Serve hot with Naan

Chicken k Koftay

Ingridients:-


For Curry:-


Oil 1/2. cup
Red Chillies Powder 1-1/2tsp heaped
Dhania Powder 1tsp
Garam Masala powder 1/2 tsp
Ginger Garlic Paste 2tsp heaped
Onions 2-3 sliced brown and ground
Salt to taste
Water 1/2 cup
Yogurt 1 cup
Turmeric Powder 1/2 tsp


FOR- KOFTA:-


Minced Chicken 250 gms
Salt to taste
Onion 2 big finely chopped
Black Pepper Powder 1/2 tsp
Red Chilly powder 1/2 tsp
Ginger Garlic Paste 2tsp
Bread slices 2
Egg 1
Green chilly 1


Method:-

For Curry:-

Heat oil in a pan.Add little water with all above masala and yogurt. Fry (bhono) well. Then add brown ground onion, fry & mix well by adding little water in it, then add about 1/2cup of water and cook on medium heat, till the gravy remains slightly thick & oil comes up.


For Kofta:-


Grind all the ingredients except eggs then mix with mince & chop it in the chopper, so that a smooth mixture is formed.
Now add 1 beaten egg.
Mix well.


Shape into Kofta, then fry little golden brown in a frying pan.


Put fried Koftas in the curry prepared earlier & cook on low heat for 5-10 minutes.


Take out in the serving dish. Sprinkle garam masala powder on top.


Garnish with fresh coriander leaves.

Serve with chappatis, salads.

Pasanday

Ingredients:-


Pasanday meat (boneless) 1/2 kg
All spice powder 1 tsp
Ginger garlic paste 2 Tbsp
Papaya ground with skin 2 Tbsp
Green chillies, finely chopped 2
Red chilli powder 1 tsp
haldi powder 1/2 tsp
salt to taste
Black pepper 1/2 tsp
laung 6-8
Small cardimon 4
Zeera powder 1 tsp
Dhania powder 1tsp
Kashkhash 2 Tbsp
roasted Chanay 2 Tbsp
Curd 250 gm
Onion thinly sliced 2
Oil 1/2 Cup
Mint leaves chopped 2Tbsp
Lemon juice 2


Method:-


Rub papaya paste into pasanday & put it aside for 1-2 hours.

Roast & Grind together Kashkhash, roasted Chanay, Black pepper, laung, Small cardimon, Zeera, Dhania. Mix in curd adding red chillies powder, haldi powder, ginger garlic paste. mix well.

Mix this curd mixture in pasanday & put it aside for marination for 1/2 hour.

Heat oil in a pan. Fry onion to golden & take out one of it in a plate. Spread it to cool down. So that it may become crispy. Crush it.

In the same oil put pasanday mixture. Cook till meat is tender, adding salt, all spice powder.

Mix well. Sprinkle mint leaves, green chillies, lemon juice.

Cook more for 2-3 minutes.

Take out in a serving bowl.

Serve hot with Naan or Chapati.

Special Paya

Ingredients:-

1st Part:-

Goat Trotters (Paya) 8
Garlic 1 bunch
Ginger 3 TBsp
Onion 3-4
Haldi 1 TBsp

2nd Part:-

Zeera 1 TBsp
onion thinly sliced 2
Garlic paste 2 tsp
Garlic paste 2 tsp
Red chillies 2 tsp
oil 1/2 cup
haldi 1 tsp
Daal mash boiled & mashed 1/2 cup


For Garnish:-


Coriander leaves
Green chillies
Ginger slices


Method:-


Cook Trotters with 1st part ingredients for 2-3 hours adding a lot of water till trotters are tender & soft.

Boil daal mash with little ginger garlic paste & mash it.

Heat oil in a big pan. Add onion. Fry till light golden. Add ginger, garlic paste, haldi, red chillies.

Fry adding little water.

Add boiled daal mash & boiled trotters, salt.

Cook it again on low heat for 1 hour.

Sprinkle zeera powder.


Garnish with coriander leaves, green chillies & ginger slices.


Serve hot with Naan.

Mazaidar Haleem

Ingredients:-


Meat 1 Kg
Daal Chana 1/2 IKg
Daal Masoor 1/2 IKg
Daal Moong 1/2 IKg
Daal Maash 1/2 IKg
Rice 1/2 Cup
Jaw 1/2 Cup
Onion thinly sliced 4
Haldi Powder 1 TBsp
Garam Masala Powder 4 TBsp
Soda 1/2 tsp
oil 1-1/2 Cup
Ginger Garlic Paste 3 TBsp
Red Chilli Powder to taste
Chat Masala Powder 4 TBsp


To Garnish:


Ginger slices to taste
Corriander leaves
Mint leaves
Green chillies chopped
lemon


Method:-


Soak Jaw with 1/2 tsp soda for 1-1/2 hour & then boil for atleast half an hour or until tender.

Boil together daal masoor & daal moong.
Meanwhile boil daal chana, daal maash, rice & meat separately one by one.

Fry onion in oil to golden & take out in a plate.
In oil saute ginger garlic paste. Add haldi powder, red chilli powder, garam masala powder. Mix & fry little. Add boiled meat. Saute. Add Jaw & all the boiled grains (daal).
Mix well. Blend it for quick result. Mix salt & chat masala powder. Cook adding some water & mash with a haleem masher. Cook on low heat.
Take out in a bowl.
Serve hot.

Garnish with ginger slices, corriander & mint leaves, fried onion, green chillies & chat masala powder.

Chicken Drumetts

Ingredients:-

For Marination:-

Chicken legs 1 Kg
Vinegar 2 Tbsp
Yogurt 2 TBsp

For Batter:-

Salt to taste
Red Chillies Powder 3/4 tsp
Any Curry powder 1/2 tsp
Flour 4 TBsp
Rice flour 2 TBsp
Baking powder 1/2 tsp
Black pepper 1/2 tsp

Bread crumbs 1/2 cup
Oil for deep frying

Method:-

Make cuts on chicken drumsticks with knife.

Rub yogurt, little salt & vinegar on chicken & marinate it for 2-3 hours.

Mix all other ingrdients including Salt 3/4 tsp, Red Chillies, Any Curry powder, Flour, Rice flour, black pepper, baking powder.

Roll chicken into this powder.
Drain the excess flour.

Put it aside in fridge for 1/2 an hour.

Add little water in this left over flour mixture. Make a thick paste.

Dip the chicken drumsticks in it.


Roll bread crumbs on it.


Deep fry them to golden on low heat.


Serve with tomato ketchup or chillie garlic sauce.

Chicken Alakeer

Ingrdients:-



Patato boiled 2
Butter 2/3 cup
Bread crumbs as required
Mustard powder 1/2 tsp
Chicken cube 1
Egg 1
Chicken 1 Cup
(Save the chicken bones)


Method:-


Boil Chicken & shread it well with hands.

Mash the hot potatoes & disolve chicken cube in 1 tsp water & mix with potatoes.
Add chicken pieces, mustard powder.
Mix it well with hands or fork.

Take the chicken bones without meat or you can use ice cream sticks instead.
Take 1'' sq cold butter & put it on the tip of the bone or stick.
Then set & cover with the potato mixture on the bone. Cover the whole bone giving the shape of a chicken leg.

Roll it in maida, then dip in beaten egg, then roll in bread crumbs.

Deep fry them to golden brown.


Serve with thinly cut cabbage & mix it with mayonaise.

Chicken wings

Ingredients:-


1/2 kg chicken wings
1/2 tsp black pepper
1 tsp salt
1 tsp white pepper
1 tsp garlic paste
1 tbsp Soya sauce
1 ½ tbsp hot peri peri sauce
2 tbsp lemon juice
2 tbsp cornflour

For hot peri peri sauce:-


1 tsp salt
1 tsp garlic paste
1/2 cup oil
1/2 cup white vinegar
2 tbsp lemon juice
2 tbsp red chilli powder
4-5 whole red chillies
6 Kashmiri chillies


For the sauce:-


Soak Kashmiri chillies, whole red chillies and red chilli powder in one cup of water overnight. Place all the ingredients in a blender and blend well for about five minutes. Refrigerate in an airtight container.


Method:-


Marinate chicken wings with all the above ingredients for two to three hours.
Deep fry for 15-20 minutes.

Serve with tomato ketchup & french fries.

Chicken Nuggets

Ingredients:-



1/2 kg boneless chicken
1 egg
1 tsp sugar
1 tbsp flour
1 tbsp cornflour
1 tsp black pepper
1 tsp white pepper
Salt to taste
Oil for frying



Method:-

• Mix all the ingredients.
• Dip into beaten egg.
• Roll into breadcrumbs.
• Again dip in beaten egg.
• Roll into bread crumbs.
• Deep fry to golden brown.

• Serve with French fries & tomato ketchup.

Fried Fish

Ingredients:-

Fish slices 1/2 kg

Ginger Garlic paste 1 TBsp

Lemon juice 2

green chillie paste 1

Zeera powder 1/2 tsp

Garam Masala powder 1/2 tsp

Gramflour 1 cup

Zeera 1/2 tsp

Salt to taste

Red chillies 2 tsp.

Method:-

• Mix all the ingredients.
• Make a batter of all the ingredients.
  
• Dip fish in it.
  
• Deep fry it to golden brown.

• Serve hot with tomato ketchup.

Jheenga Masala

Ingredients:-

Jamboo Prawns 1/2 Kg.

Onion thinly chopped 1 Big

Red Chillies 1-1/2 tsp

Turmeric powder 1/2 tsp

Ginger Garlic paste 1 Tbsp

White Zeera(Cumin) Ground 1 tsp

Sabit Dhania Ground 1 tsp

Coconut powder 2 TBsp

Salt to taste

Tomatoes thin cubes 4

Oil 1/2 Cup

Curry Leaves 6-7

Green Chillies chopped 6-7

Method:-

• Take oil in a pan.
  
• Put onion in it & fry till soft.
  
• Add ginger garlic paste, salt, white zeera, Sabit dhania ground, turmeric powder, red chillie powder, coconut powder.
  
• Mix.
• Sprinkle curry leaves, green chillies, tomatoe cubes.
  
• Cover lid for 5 minutes on low heat.
• Mix prawns & again cover lid & cook for 5 minutes.

• Garnish with green corriander leaves.

Sweet & Sour Fish

Ingredients:-

Fish 1/2 kg boneless.

Egg 1

Flour 1/2 Cup

Salt to taste

White Pepper ground 1tsp

Soya Sauce 2 TBsp

Tomato Ketchup 2 TBsp

White Vineger 2 TBsp

Agino Moto 1 tsp

Cornflour 1-1/2 TBsp

Pineapple thin cubes of 3 slices

Onion cubes 1

carrot cubes 1

Capsicum cubes 1

Oil for frying

Method:-

• In a bowl put fishe slices, salt, white pepper, egg.
  
• Mix well.
  
• Sprinkle & mix flour gradually, so that lumps may not be formed.
  
• Fry till golden.
  
• Take out in a plate.

Sweet & Sour Sauce:-

• In a pan take 2 TBsp oil, put ginger garlic paste.
  
• Fry little.
  
• Then add onion cubes & carrot cubes, cook for 1 minute.
  
• Add sugar, vinegar, soya sauce, tomatoe ketchup, cornflour dissolved in water.
  
• Keep stirring.
• Put agino moto, pineapple, capsicum.
  
• Cook on low heat for 1 minute.
  
• Put fish slices.
  
• Mix.
  
• Cook 1 minute & it is ready to serve.

Fried Jheenga

Ingredients:-


Prawns 1 Kg

For Batter:-

3 TBsp Flour
2 TBsp Corn Flour
1/2 tsp Baking Powder
Salt to taste
1/2 tsp Red Chillies
1/2 tsp Black Pepper
1/4 tsp Chinese Salt
1 Egg

Method:-

• Mix all the ingredients to make bater, adding little water.
  
• Make it a thick mixture.
• Dip Prawns in this mixture
  
• & deep fry them in hot oil to golden.

Serve with Chillie Garlic Sauce or Tomato Ketchup at tea time or dinner.

Bihari Kabab

Ingredients:-



Beaf 1/2 Kg (Cut into long pasanday)
Salt 1 tsp
Onion chopped 2
Red Chilli powder 1 tsp
Garam masal powder 1-1/2 TBsp
(Cinamon, black pepper, white zeera, black zeera,big & small cardimon equal ratio, grind it finely)
sarson oil 1/2 cup
Curd 1/2 cup
ginger paste 2 TBsp
Raw Papaya unpealed groound 1 tsp


Method:-


Wash pasanday & drain well Rub in salt, ginger, onion & curd very well.

Cover the pan & leave.

Add all the above masala in oil. Rub & mix well. Add papaya & red chillies in the end.

Put 6-8 pasanday on each of the skewers, rounding. Barbecue them.



Serve hot with onion salad & Naan.

Chapli Kabab

Ingredients:-

Minced Meat 1/4 kg (1 pao)
baisan (Gram flour) 1 to 2 Tablespoon or as required
Tomato 2
Coriander leaves 1/2 bunch
Egg (half fry, scrambled) (half raw (kacha)) 1
Onion 2
White cumin (zeera) 1/2 teaspoons
Anar dana 2 tablespoons
Sabit Dhania 1/2 teaspoons
Salt 3/4 teaspoons
Red Chillies 1/2 teaspoons
Green chillies 2

Cooking oil ½ cup For frying

Method:-

Mix all the ingredients in the mince and knead the mixture well. Leave aside for 15 – 20 min. now takes approximately 1 ¼ tbsp of meat mixture in your hand. Place it in the center of your palm. Roll it to form a smooth ball. Flatten the ball by pressing firmly between your palms. These kebabs are a little bigger in size than the usual ones. Heat oil in a frying pan.

When it becomes hot lower the heat

fry the kebabs in it.


Serve hot.

Gola Kabab

Ingredients:-

½ kg beef mince
1 tsp ginger paste
1 tsp garlic paste
1 TBsp papaya paste
1 tsp cumin seeds
1tsp all spice powder
1\4 tsp mace
1\2 tsp green cardamom powder
1 egg beaten
4 TBsp yoghurt
2 tsp salt
2 onions

Method:-

Fry onions in oil about 10 minutes. Put the onions in a blender with all the other ingredients except mince and blend to paste. Put the mince and the paste in a bowl. Knead the mixture well until the mince hold its shape and is soft and pliable.

Take large pieces of the mince and shape them into balls. Insert the skewers in the centre of each ball, and then carefully wrap each ball with thread. Brush the kebabs with oil. Put skewers carefully over a gentle charcoal flame.

Cook for five minutes or until brown on each side.

Dum ka Qeema

Ingredients:-

Minced Meat 500 gms

For Marinade:-

Onion thinly chopped 2
Ginger garlic paste 2 TBsp
Ripe Papaya ground 1/2 Big
Kachri Powder 3 tsp
Salt to taste
Red Chillies powder 1 tsp
Turmeric powder 1/4 tsp
Curd 1 Pao

For Baghar:-

Oil 1/2 Cup
Onion thinly sliced 1

To Garnish:-

Green Chillies chopped 2-3
Coriander leaves 1/2 bunch

Method:-

• Mix onion, ginger garlic paste, ripen papaya, kachri powder, salt, red Chillies powder, Turmeric powder in minced meat & put it in the refrigerator for marination for over night.
• Burn coal on fire very well.
• In a pan put the marinated meat mixed with curd in sides & put the hot coal in the center. Pour little oil on coal. Smoke starts, cover lid immediately for 5-7 minutes.
• After that remove coal & cook on low heat until meat is tender. In needed put some water to cook.
• When minced is tender & water dries, take oil in another pan & fry onion for baghar to golden brown.
• Pour this baghar on minced meat & mix it. Take out in a dish.

Garnish with coriander leaves & green chillies.

Serve with hot nan, onion rings & lemon.

Seekh Kabab

Ingredients:-

Spicy minced meat rolled on to skewers and roasted. Aromatic and velvety smooth

Ingredients:-

Minced meat 500 gm
Black cardamoms 2
Black peppercorns 10 gm/ 2 tsp
Cinnamon powder 2.5 gm/ ½ tsp
Cloves 2
Coconut, grated 15 gm/ 1 tbs
Cream 30 ml/ 2 tbs
Cumin (jeera) seeds 5 gm/1 tsp
Garlic paste 15 gm/3 tsp
Ginger paste 15 gm/3 tsp
Gram flour (besan), roasted 45 gm/3 tbs
Mace (javitri) powder 2.5 gm/ ½ tsp
Oil 15 ml/1 tbs
Onion paste, browned 45 gm/3 tbs
Poppy seeds (khus khus) 10 gm/2 tsp
Raw papaya paste 15 gm/1 tbs
Red chilli powder 5 gm/1 tsp
Yogurt 30 ml/2 tbs

Method:-

Mix mince with all other ingredients. Knead well for 10 minutes. Let stand for 10 minutes.
Moisten hands with cold water and mould mixture around skewers pressing and shaping to the size of a frankfurter sausage, about 5 ½ inch long. Roast the kebabs in a moderately hot tandoor for 12 minutes till they are browned uniformly. The kebabs can also be slid off the skewers and cooked on the fine wire mesh of the grilling rack in a charcoal gas grill. Do not turn too often as the kebabs may split.

Time: Preparation: 45 minutes, Cooking: 15 minutes


Serve hot with mint chutney

Shami Kabab

Ingredients

Literally the ‘big’ kebab. Huge lamb chops, skewered and roasted for a hearty meal

Ingredients:-

Beef 1 kg
Gram lentils 1 cup
White cumin ½ tsp
Red chili pods 10
Black cardamoms 4
Black peppercorns 12
Garlic cloves 12
Cinnamon 1 inch piece
Ginger 1 small
Coriander seeds ½ tsp
Yogurt 1 tbsp
Egg 1 beaten
Salt to taste
Cooking Oil for frying

Filling:-
Fresh coriander leaves 1 bunch finely chopped
Ginger 1" piece finely chopped
Fresh mint leaves 1 bunch finely chopped
Onion 1 large finely chopped

Method:-

Pour 5 cups of water in a pan, add beef, washed lentils, all the dry spices, yogurt, ginger and garlic. Boil the mixture on medium heat until the meat becomes tender. Remove from heat. Leave to cool. Meanwhile prepare the stuffing.
Mix all the chopped ingredients, onion, ginger, coriander and mint leaves together. Now chop the beef mixture in a food processor pour in the beaten egg and knead well. Break off 1 tbsp of the mince paste; wet your palm and place it in the center of your palm shape it into a smooth ball. Indent the center with your thumb and press a little of stuffing mixture into this.
Fold the sides over carefully and reshape into a smooth half flat round shape. Repeat with the remaining mince. Heat a heavy based frying pan and add just enough oil to cover the surface. Add 3-4 kebabs at a time
and fry on low heat to a crisp golden color on both sides.

Haray Masalay wali Chicken!

Ingredients:-

1/2-1 cup cooking oil
1/2 Kg chicken pieces
1-1/2 tsps salt
1/2 tsp red chillies powder
1/2 tsp freshly ground black pepper
4 fresh hot green chilies, with seeds -- coarsely chopped
1 bunch fresh mint leaves chopped
1 bunch fresh coriander leaves chopped
1 tsp zeera powder
1 tsp coriander powder


Method:-

• Put oil in large pan and set over medium heat.
  
• When oil is hot put onion & fry till golden.
  
• Add salt & red chilies.
  
• Stir.
  
• Add chicken pieces and fry little.
  
• Blend together mint leaves & Coriander leaves & green chillies.
  
• Put it in chicken along with black pepper and dhania powder.
  
• Stir and bring to simmer.
  
• Cover tightly, turn to low and simmer for 10 minutes.
• While chicken simmers sprinkle zeera powder.
  
• Mix cook on low heat.
• Turn chicken a few times during this period.
  
• When chicken is tender & oil comes up, take out in a dish.

• Serve with naan, chapati or boiled rice.

Chicken Karahi

Ingredients:-

Chicken 1(cut in small pieces)
Onion 2 or more (cut in pieces)
Tomatoes 5-6, medium sized
Garlic 4-5, Cloves, crushed
Ginger 1/2, square pieces sliced finely
Green chillies 6-7
Corriander Leaves 1/2 cup
Caraway seeds 1/2 teaspoon
Black Pepper 1/4 teaspoon (ground)
Ghee 3/4 cup


Method:-

• Add garlic and salt to chicken and cook with 1/2 cup water for about 5 minutes, add ghee, add onion.
• Fry chicken at a medium to high heat, covering the karahi and stirring constantly.
• Fry till onions are slightly brown, add tomatoes , cut into small piecies, ginger and green chillies.
  
• Cook till tomatoes are also fried.
  
• Add caraway seeds, black pepper, corriander leaves.
• Fry for about 2 minutes
  

• Serve Hot with Naan,

Special Chicken tikka

Ingredients:-


1/2 cup yoghurt
1/2 onion, chopped
1 tbsp ginger/garlic paste
1 chicken, cut into 8 pieces
1 tsp salt
1 tbsp oil
2 tbsp lime juice
2 tbsp coriander seeds
2 tsp turmeric powder
2 tsp all spices
3 red chillies, dried

Method:-


Grind together chillies, coriander seeds, turmeric, all spices, ginger/garlic paste, onion, lime juice and salt. On a slow flame heat a frying pan and add the spice mixture. Stir for about two minutes and cool.
In a bowl, mix well yoghurt, oil and the spice mixture to make marinade.

Make three cuts in each chicken piece. Marinate the chicken for at least four hours. Wrap the pieces in foil, sealing well so that the juices don’t escape.

Cook the chicken pieces over a very hot barbecue grill for about 15 minutes.


Remove the foil with tongs and grill the chicken for five minutes and serve.


Serve with tomato ketchup and french fries.

Chicken Achari

Ingredients:-

Chicken 1 kg
Cooking oil 1/2 Cup
Cumin (jeera) seeds (roasted & crushed) 1 TBsp
Sabit Dhania (roasted & crushed) 1 TBsp
Garlic, Ginger paste 2 tsp
Lemon juice 1-2 tbs
Mustard (sarson) seeds 4 tsp
Nigella (kalonji) 1/4 tsp
Red chilli powder 1 tsp
Salt to taste
Turmeric (haldi) powder ½ tsp
Tomato puri 1 Cup
Salt to taste
Garam Masala powder 1/2 tsp
Green Chillies whole 4-5
Zeera powder 1/2 tsp

Method:-

• In a pan fry ginger garlic paste in oil.
  
• Make it soft.
  
• Add Chicken.
  
• Fry.
  
• Add Tomato puri, salt, red chillies powder & haldi powder.
  
• Cover lid & cook till tender.
  
• Sprinkle garam masal powder & zeera powder.

For Achari Mixture:-

• Roast zeera powder & dhania powder & crush them.
  
• Add mustard seeds, asafoetida, little salt & lemon juice.
  
• Mix it & put it in green chillies with a cut lengthwise.
  
• Fry these green chillies in little oil.
• Put the left over acahri mixtutre in chicken curry.
• At serving time pour the green chillies fried with little oil.

• Note:- This Curry is more tasty the next day.

• Time: Preparation: 30 minutes, Cooking: 1 hour

• Serve with naan or paratha.

• Garnish with corriander leaves & ginger slices.

Nihari

Ingredients:-

Meat (Bong) 1 Kg
Onion 1 Cup
Ginger garlic paste 2 TBsp
Oil 1/2 Cup
Saunf ground 2 TBsp
Dhani freshly ground 2TBsp
Red chilli poder 2 TBsp
Haldi 1 tsp
Salt 1 tsp
Water 1 Jug
Aata 1/2 Cup
Garam masal Powder 1 TBsp
To garnish:-

Corriander leaves
Mint leaves
Green chillies
Ginger slices

Method:-

• Heat oil.
  
• Fry onion in it to golden brown.
  
• Saute ginger garlic paste in it.
  
• Add saunf powder, dhania powder, red chilli powder, haldi, salt.
  
• Mix. Saute little.
  
• Add Bong.
  
• Saute & add water.
• Cook for 3-4 hours on low heat, until meat is tender very well.
• Then before serving, add aata mixed in water.
  
• Keep mixing. Sprinkle garam masala powder.
  
• Again cover lid & cook for 15 minutes.
• Garnish with Coriander leaves, Mint leaves, Green chillies, Ginger slices.

• Serve with hot Naan, ginger slices, green chillies, lemon.

Koftay!

Ingridients:-


For Curry:-

Oil 1/2. cup
Red Chillies Powder 1-1/2tsp heaped
Dhania Powder 1tsp
Garam Masala powder 1/2 tsp
Ginger Garlic Paste 2tsp heaped
Onions 2-3 sliced brown and ground
Salt to taste
Water 1/2 cup
Yogurt 1 cup
Turmeric Powder 1/2 tsp

FOR- KOFTA:-

Minced Meat 1/2Kg
Small cardimon (illachi) 2
Cinnamon (darchini) 1inch piece
Salt to taste
Onion 1 big fried & ground
Black Pepper Powder 1/4 tsp
Red Chilly powder 1/2 tsp
Ginger Garlic Paste 2tsp
Khashkhash 3TBsp
Baisan 2-3TBsp
White Zeera Powder 1tsp
Bari illachi ground 1


Method:-

For Curry:-

Heat oil in a pan.Add little water with all above masala and yogurt. Fry well. Then add brown ground onion, fry & mix well by adding little water in it, then add about 1/2cup of water and cook on medium heat, till the gravy remains slightly thick & oil comes up.

For Kofta:-

• Grind all the ingredients except eggs then mix with mince & chop it in the chopper, so that a smooth mixture is formed.
  
• Now add 1 beaten egg. Mix well.
• Take little portion of the mince, make a ball shape into Kofta, then fry little golden brown in a frying pan.
• Put fried Koftas in the curry prepared earlier & cook on low heat.
  
• The Koftas will swell up.
• Take out in the serving dish.
  
• Sprinkle garam masala powder over it.
• Serve with hot chappatis, salads.
• Garnish with fresh coriander leaves.

Qorma

Ingredients:-

Chicken, mutton or beaf 1/2 kg
Ginger garlic paste 2 TBsp
Oil 1/2 to 1 Cup
Onion thinly sliced 4
Big cardimon (ilaichi) 2
Small cardimon 4+2
Clove (laung) 5
Cinnamon (darchini) 1-2
Taz Patta 2
Black Pepper 1 tsp
Zeera 1 tsp
Black Zeera 1/2 tsp
jaifal 1/4 tsp
javitri 1/4 tsp
Coriander powder (Dhania) 1 tsp
Salt to taste
Red Chillies Powder 1-1/2 tsp
Yogurt 1 Cup
Qorma Essence (dissolved in 1 tsp milk) 2 drops

Method:-

• Take oil in a pan. Fry onion to golden brown, sprinkling 1 pinch of salt.
  
• Take fried onion in a plate & spread it to cool & crispy.
• In the same oil fry meat (Chicken, mutton or beaf ) in it very well, until colour changes & smell is gone.
• Add Ginger garlic paste & fry again well using little water time to time.
• Add Yogurt & fry until it is fried very well.
• Add all garam masala, coriander powder, salt & chillies, taz patta. Again fry well.
• Add ground fried onion. Mix
• Put water as much as you require for the curry in it.
• Cover lid & cook until meat is tender.
• In the end sprinkle ground jaifal, javitri & 2 small ilaichi, Qorma Essence.
  
• Put on low heat on dum for 5 minutes.
• Take out in a bowl.
  
• Serve hot with Naan.

Chicken Malayee Boti

Ingredients:-

Chicken boneless small cubes 1/2 Pao
oil 2TBsp
Ginger Garlic Paste 2 TBsp
Salt to taste
Black Pepper Powder 1/2 tsp
White Pepper Powder 1/2 tsp
Curd 1/2 Cup
Fresh Cream 1/2 Cup

To Garnish:

Ginger slices to taste
Corriander leaves
Green chillies chopped


Method:-

Saute ginger garlic paste in oil.

Add chicken pieces & fry on low heat until water dries & chicken is tender. Remove from heat.

In a bowl mix curd & cream well.

Mix this curd & cream in chicken & cook little on low heat, adding salt, black pepper & green chillies.

When oil comes up, it is ready.

Take out in a bowl.

Sprinkle coriander leaves & ginger slices.

Serve hot with naan.

Palak Gosht Special

 

Ingredients:
 
Chopped Spinach 1 to 1-1/2 KgChopped Maithi 1 bunch

Lamb Cooking:-
 
Lamb cubes 1/2 kg
Ghee: ½ cup
Finely Chopped Onions 1 Big
Ginger garlic paste 2 Tablespoon
Coriander powder 1 Tablespoon
Cumin Powder 1 Tablespoon
Cloves 3
Cinnamon sticks 1
Cardamom 3
Taz Path 1
Black pepper 1/2 tsp
Water 1½ Cup
Salt 1 teaspoon
Red Chillies powder 1 teaspoon

Asli Ghee 2 TBsp


Method:-

• Heat Ghee in a pan. Add lamb. Fry till lamb is brown. take out in a plate & put aside.
• Add very finely chopped onions sauté till brown about 5 minutes
• Add ginger, garlic paste. Fry about two minute
• Add Coriander powder, Cumin Powder, Cloves, Cinnamon stick, Cardamoms, Taz patta, salt, haldi powder & red chillies powder. Fry for about one minute.
• Add browned lamb and water. Put it in cooker till tender for 20 minutes or cover it on low heat until tender.
• Add finely choped spinach & Chopped coriander to lamb. Stir. Keep cooking on a very low heat
• Add black pepper. continue cooking till spinach is soft & water dries.
• Sprincle asli ghee. Cover the dish. On a very low heat simmer for 10 minutes

Same recipe can be used for Sarson ka saag, just blend it without lamb.

Serve with Makai ki roti or Naan & fresh Lassi