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

Spicy Mackerel Fry

Ingredients 

 Mackerel Fish – 4 medium nos washed and cleaned 

 Vinegar/Lemon juice - 1 tbsp

 Salt- 1 tsp

For marination

Ginger & garlic paste – 1 tsp 

Chilly powder – 1.5 tsp

Turmeric powder – 1/4 tsp

Lemon juice – 2 tsp

Salt to taste

Oil  – 4tsp

Method:

• Clean the fish properly. First wash it with salt..Then with lemon juice /Vinegar . Rinse and drain completely. 
•  Make shallow cut marks(lines) 1 inch apart of both sides of the fish
• Wash once again and drain the water. 
• Make a fine paste of the ingredients for mariantion(If required all 1 to 2 tsp water)
•  Add 2 tsp  oil in marination
•  Marinate a thin paste over and fish and inside the slits. 
• Keep the marinated fish for half an hour in the chiller. 
• Heat oil in a thick bottom saute pan and slide in the fish pieces one by one 
• Shallow fry both sides of the fish on medium heat.
• Once the fish pieces are crisp enough as you like. Remove and place it on a paper towel to drain the excess oil.....Serve Hot...

Chicken tikka masala with fagrant rice

Preperation Time  55 minutes (plus 12-24 hour marinade)

Content

Chicken 

Ingredients:

For the marinade

• 1 tbsp tikka masala curry paste
• 150gms Curd
• Chicken  Boneless 1/2kg 
• Salt
• Chilli Powder 1tsp

For the sauce

• 1 heaped tbsp tikka masala curry paste
• 1 onion, finely chopped
• 200ml coconut milk
• 1 tbsp curd
• Handful of coriander, chopped

For the fragrant rice

• 1/2kg basmati rice
• Pinch of salt
• 5 curry leaves
• ½ tsp black mustard seeds
• 1 cinnamon stick
• Pinch of saffron (optional)

Method:

1. To make the marinade, mix the curry paste,curd,chicken,salt,chilli powder together, cover and leave overnight in the fridge to absorb all the delicious flavours.

2. Preheat a conventional oven to 220ºC 

3. Wipe the marinade off the chicken and place, piece by piece, onto a baking tray. Bake for 10 minutes or until slightly charred, but not cooked through.

4. You are just trying to get some colour here because the chicken will finish cooking in the curry sauce. Set the tikka chicken aside while you make the sauce.

5. Heat the curry paste in a saucepan. Add the onion and sweat slowly over a low heat for five to eight minutes or until the onion is translucent and soft.

6. It is important to take the time to do this slowly because the onion will then release its natural sugars, producing a sweeter dish, but be careful not to do this over too high a heat because the curry paste will burn.

7. Add the passatta and coconut milk and bring to the boil. Turn down the heat and add the tikka chicken.

8. Cook over a low heat for five minutes or until the chicken is cooked through. Finish by stirring through the yoghurt and coriander.

9. To make the fragrant rice, add the rice, a pinch of salt and the aromatics to a pan and cover with enough water to come 1cm over the top of the rice.

10. Bring to the boil and simmer for eight minutes, covered.

11. The rice should have absorbed almost all of the water, but still be a bit wet.

12. Remove from

 the heat and leave to absorb the remaining water for 10 minutes, covered. Remove the cinnamon stick before serving with the curry.

Rogan Josh

Preperation Time  40 Minutes

Content
Mutton

Ingredients:

Mutton- 800gm cut into 1-1/2 inch pieces
Ghee- 1/2 cup
Asafoedtida - 1-1/4 tbsp
shah zeera- 1 tbsp
Cinnamon sticks -2
cloves -6-8
Rattan Jog- 4-6
Black peppercorn - 5-6
kashmiri mirch - 1 tbsp
salt to taste
onion - 4-5 big around 250 gms sliced dinely
yoghurt - 200 ml
corainder - 2 tbsp chopped

Procedure:

In a bowl , mix mutton , yoghurt ans salt then keep aside.
In a Heavy bottom pan heat ghee add shah zeera, cinnamon sticks , cloves cardmon, asafoetida,when it begins to crackel add onions and fry till golden brown add ginger garlic paste and fry for couple of minutes now add chilli powder and rattan jog and fry till oil appers on the sid eof the pan now add marinated lam and saute' until the meat is browned reduce the heat and add water and salt , cover and cook till the meat is tender and the gravy is thick in consistency. Garnish with chopped coriander and serve

Rattan jog is a type of bark which gives the dish a natural rich red food color .

Chicken 65

Preperation Time  35 Minutes

Content

Chicken

Ingredients : 

Chicken cut into cubes (use thigh pieces ½ kg)
Green chilies Big (4-5 cut into slits medium sizes)
Cumin seeds (zeera)
Coriander(half bunch)
Egg-1
Red Chili powder
Curry Leaves ( kariyapak)
Salt
Cumin powder
Ginger/ garlic paste
Ajinomoto salt
Red color
Chilly garlic sauce
Corn flour
Chopped ginger/garlic
Black pepper powder

Procedure:

Take a chicken in a bowl add some salt
Little bit Ajinomoto salt then add little ginger garlic paste
The add ½ tsp pepper powder,1 tbsp corn flour mix it properly by using ur hand
Then add Egg and mix it properly and fry the chicken in hot oil till it is golden brown

Gravy /sauce:

Add some oil to frying or hot pan then add
½ tsp cumin seeds then add ½ tsp chopped ginger then
½ tbsp chopped garlic fry this for 2 mins then add chopped slits of green chilli
Then curry leves ,then add 2 tbsp of chilly garlic sauce and then little pepper powder, Little cumin pwd ,
½ tsp red chilly powder ,little salt, then add little ginger/garlic paste fry this for 2-3 mins
Add little red color and little waterto it then add the fried chicken to the cooked gravy and cook for 3-5 mins At last sprinkle some lemon juice on the chicken that’s it u r chicken 65 is ready to eat
Garnish it with some Curry Leaves and Green Chillies

Butter Chicken (Makhni Chicken)

Preperation Time  30 Minutes

Content

Chicken 

Ingredients : 

Chicken cut into cubes or strips (use thigh pieces 1 kg)

Green chilies Big (4-5 cut into slits medium sizes)

Cumin seeds (zeera)

Coriander(half bunch)

Salt

Ginger/ garlic paste

Red color

Corainder powder

Tomato chopped (1/2 kg)

onion chopped (4 big ones)

Cashews-15

Almonds-15

kasturi methi

tomato ketchup

Procedure: 

1. Cut chicken into small cubes or big strips what ever shape you want to make then add 1 tsp ginger/garlic paste ,1/2 tsp redchilli powder then little coriander powder some salt ,then in a frying pan add some oil and fry chicken till golden brown , then remove the chicken and keep it a side.
2. In the same pan and left oil add cumin seeds , little bit of kasturi methi(if available) and then chopped onions then add 1/2 tsp ginger/garlic paste add little water so that you can remove the sticky masala from pan now add 5-6 green chilli ,chopped tomotos , cashews ,almonds ,1 tsp red chilli powder little corainder powder and cook on slow flame for some time till the tomatos get soft , now take the cooked gravy into a blender and blend it .
3. In the same pan add 2-3 Tbsp of butter and and add the blended paste to it and add littel water so that the gravy should not be thick add little bit of red color,add half cup cream and 2 spoons of tomato ketchup and cook it for 5-6 mins now taste it if require add salt then add the cooked chicken to the cooked garvy and cook for 5-6 mins thats it your butter chicken is ready to serve
4. For garnish add some coriander leaves on top and some boiled cashews .

Chicken fry

Preperation Time  20 Minutes

Content

Chicken

Ingredients:

Chicken-1Kg
Red Chili powder-2tbsp
Turmeric powder-1/2tsp
Garam masala 1 ½ tbsp
Oil-1/2cup
Limejuice-1 ½ tbsp
Curd-1 cup
Green chilli-6 slit
Curry leaves-1 Bunch
Salt to taste

Procedure:

1. Marinate cleaned chicken with chilli powd, turmeric powd, garam masala, limejuice, salt, and curd for at least 2-3hrs.
2. Heat oil in a pan add curry leaves, green chilli & then add the chicken. 
3. Cover the pan with lid & cook on medium flame till the meat is tender. Then remove the lid & fry well till there is no moisture left.
4. Your chicken is ready to eat now.

Creamy Almond Chicken

Preperation Time  20 Minutes

Content


Chicken

Ingredients:

Chicken Breast bone less– 500 gms
Ginger-Garlic paste – 1 tbsp
Salt – to taste
Red chilli powder – 1 1/2 tsp
Almonds – 1/2 cup
Oil – 3 tbsp
Cumin seeds – 1 tsp
Garam Masala – 1 tsp
Cream – 1 cup

Procedure:

1. Wash and cut the chicken breasts
2. Mix the chicken pieces with ginger-garlic paste, salt and red chilli powder. Let it marinate for about 1-3 hours at room temperature.
3. Add 1/2 cup water to almonds and grind it to a smooth paste.
4. Pour oil in a heavy bottomed pan at medium heat. Once the oil gets warm, add zeera and let it splutter.Lower the heat and add the marinated chicken with all its juices. Stir well and let it cook for 5 minutes.
5. Add a cup of water to it and let the chicken cook, covered, till it is tender. Keep stirring it occasionally. You can add more water if the gravy dries up before the chicken gets soft.
6. Add the almond paste and cream and mix it well. Adjust the salt and red chilli powder according to tastes. Cover and let it cook, stirring only to avoid it getting stuck to the bottom of the pan. Serve it hot.

Mirchi Ka Salan / Side Dish for Biryani

Preperation Time  20 Minutes

Contents
Green Vegetables

Ingredients
Ten large sized fat green chillies
Mustard seeds: Half a teaspoon
Kalonji: Half a teaspoon(optional)
Fresh cream: One tablespoon
Tamarind juice: Four tablespoon
Ginger and garlic paste: One tablespoon
Jeera powder: One teaspoon
Dhaniya

Method:
1.Bring salted water to boil. As the water starts boiling, put the washed, slightly slit chillies marinated for an hour in salt and mustard oil in it and cook for two minutes. Take out. 

2.In a kadai heat refined oil and sprinkle mustard seeds and kalonji

3.Add ginger and garlic paste saute for 5min then add tamarind juice.When it boil add jeera powder .

4.Keep boiling for 10min  and then add dhaniya.

5.Done.. Serve it by adding cream.

Another Way:
______________________

Ingredients:

Sesame(Tilh) -50 gms
Peanuts - 50 gms
coconut powder -50 gms
Big mirchi: 1/4 kg
Onion-2-3 big thin slices
Ginger garlic paste -2 tsp
Red chilli powder- 1 tsp
Tumeric-1/4 tsp
salt to taste
Dhanya powder-1 tsp
Zeera powder-1 tsp
Oil -1 cup
cumin 1 tsp
mustard 1/2 tsp
methi seeds 1/8 tsp
kalonji- 1 tsp(optional)
tamarind- around1/2 cup pulp ,you can increase or reduce the quantity as per your taste
curry leaves-2
Corainder -1/2 cup chopped

Method:

1. Slit and take out the seeds of the chillies then Heat oil in a wok and half fry the chillies take it out and keep aside
2. Cut the onion into thin slices and fry in oil till it gets slight golden brown in color, take it out and keep aside .
3. In dry frying pan roast sesame, peanuts,coconut powder care full with cocomut pwd it gets burnt quickly and grind sesame,coconut, peanuts in a mixer, also grind the fried onions 
4. Now in a pot heat oil,you can use up the oil that you used to fry onion and chillies.
5.  when the oil is hot enough, put cumin,mustard, methi seeds, kalonji seeds when it you see the change of color for cumin sees put the grounded masala(coconut,peanut,sesame,onion paste), ginger garlic paste,haldi, chilly powder, salt, and fry for this you need more oil because the masala will stick keep stirring masala well, you can see the color will change to goldenish color and and oil begins too ooze from the sides of the gravy 
6.  you have keep stirring it beacuse if it is not done properly you well get raw flavor of coconut and peanut ,so fry well now squeeze the tamarind pulp and put the juice in the ccoking masala , then put the curry leaves and chopped oriander it starts boiling put dhanya powder, zeera powder, and the fried chillies .cover the pot and cook on low flame stirring frequently till the gravy thickens and the oil separates.