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.

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

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

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.

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.

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.