Methi Chicken( fenugreek leaves chicken)

Preperation Time  20 Minutes

Content
Chicken

Ingredients:

1 kg Chicken thigh meat
red chilli powder
chopped coriander leaves -1 bunch
corainder powder
cumin seeds
curd (yogurt) -1 1/2 cup
garam masala pdr- 1/2 tsp
ginger garlic paste
green chillis - 5-6 cut into small sizes
methi leaves - 2 bunch big leaves( feenu greek leaves)
onion chopped -2 medium
tomato - 3 chopped
turmeric powder
salt as per taste

Procedure:

• Heat oil in a pan add little cumin ,onion and cook till golden brown
• Add turmeric , 1 tsp ginger garlic paste ,add tomatoes ,1 1/2 tsp chilli pdr,salt as per taste,1 tsp coriander pdr, and curd and cook covered till well cookedaproximatly 5-7 mins 
• Add methi leaves and cook for 2-3 mins then add chicken and cook till the sauce is thick 
• Add coriander leaves and 1/2 tsp garam masala pdr and cook it for 3-4 mins .
• For garnishing add chopped corainder leaves on it .

Nargisi Kebab

Preparation Time  45 Minutes

Contents

Egg, Mutton

Ingredients

Egg – 4 nos
Boiled mince meat -  250gm
Salt - As per taste
Bengal gram dal – 1/2 cup
Chilli powder – 1 tsp
Garam masala powder  -1/2 tsp

Method

• Soak the dal overnight, drain and grind to a paste.
• Mix with the meat and rest of the ingredients and keep aside.
• Hard boil the eggs, and shell them.
• Coat the above  paste on the eggs and  smoothen neatly.
• Deep fry in oil.
• When completely cool,  cut lengthwise with a well greased knife.
• This may be served as a snack or put in any gravy and served as a curry.

Another Way To Do:

 Ingredients:

Lamb meat(boneless) - 250 gms

Eggs hard boiled - 4

Chilli powder - 1/2 tsp

Curd - 1/2 cup

Ginger paste - 1/4 tsp

Garlic paste - 1/4 tsp

Turmeric powder - 1/4 tsp

Putane ki dal(powdered) - 1 tbsp

oil -  deep frying

Salt to taste

Method

• Pressure cook meat with ginger and garlic pastes, chilli powder, turmeric powder, salt & water for 15-20 minutes, till meat becomes tender.
• Open the cooker and cook till there is no water left.
• Allow it to cool and grind it in a mixer adding curd in small quantities and powdered   putane ki dal, till the meat mixture becomes soft.
• Divide the meat mixture into 4 portions to make 4 kababs.
• Take one portion, flatten on the palm and after puttin the full-boiled egg, cover the samt to form a ball.
• Repeat the same procedure the balls turn golden brown.
• Cut into two pieces while serving