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.

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.

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.

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.

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 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.

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.

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.

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.