Chilli Mutton

                                                                       Chilli Mutton 
            Ingredients:

·    Mutton -500gms.

·    Curd -100gms.

·    Onion paste-1cup.

·    Paste of green coriander leaves -1/2cup.

·    Green chilli paste-1tsp.

·    Bay leaves -2pcs.

·    Garlic paste-1tsp.

·    White oil-1cup.

·    Ghee-3tbsp.

·    Sugar&salt-as pertaste.

·    Chopped green chillies-3 pcs.

·    Large cardamom-2pcs.

Method :
Marinate the mutton with 50 gms of curd, ginger paste and garlic paste for 3 hours. Now  

heat the oil in the pan add large cardamom&bay leaves in it. Now add the mutton. Stir it well.Then add curd,onion paste,chilli paste,garlic paste,coriander leaves paste , salt&sugar.Stir it thoroughly.Now add

ghee in the mutton.Add hot water&give it in the

pressure cooker.Let it get boiled when the oil comes

out then cut some onion,capsicum into ring pieces.

Garnish the mutton with them&sprinkle chopped green chillies&serve hot.

                                                  

Bhetki Paturi

                     Bhetki Paturi  
                                                               

Ingredients:

·    Bhetki fish fillets 4 pcs

·    Mustard paste 30 gms

·    Ginger& garlic paste 3 tsp

·    Green chilli paste ½ tsp

·    Sour curd 50 gms

·    Banana leaves cut into square size 4 pcs

Method:

Mix all the ingredients in the fish fillets & marinate it for one hour. Then take the marinated fish in the banana leaf, tie it with thread. Then pre heat the micro-oven. Now place the tied fish in a micro-oven prove bowl. Cook it for 5 minutes&take it out. Now it is ready to eat. 

Chicken Do Piyaja

                     Chicken Do Piyaja

 Ingredients:

·    Chicken 500 gms

·     Red chilli powder 1tsp

·    Turmeric powder 1 tsp

·    Ginger paste 50 gms

·    Garlic paste 50 gms

·    White refined oil 250gms

·    Ghee 4 tbsp

·    Garam masala powder 2 tbsp

Method :

Chop 250 gms onion & fry it in ghee. Keep the ½ portion of fried onion aside. Now add red chilli powder, ginger paste, garlic paste in the oil & stir it till the oil comes out. Now add some hot water & cook it in a low flame. So the chicken gets boiled.  Sprinkle the fried onion & garam masala powder. Serve hot.        

            

Chicken Kandahari Tikka

Chicken  Kandahari Tikka

Ingredients:

·     Boneless  chicken 400 gms

·     Green chilli paste 1 tsp

·     Ginger paste 1 tbsp

·     Garlic paste 1 tbsp

·     Garam masala powder 1tsp.

·     Refined oil 1 tsp.

·     Salt as per taste

·     Black pepper powder ½ tsp

·     Kasuri methi powder ½

·     Sour curd- ½ cup

·     Chat masala as requried

Method:

Cut the boneless chicken into cube pieces. Mix all the ingredients in a bowl. Marinate the chicken with curd & all ingredients for 2 hours. Then stick the chicken   in an iron stick roast it in tandoor or griller. Serve it with chat masala & salad.  

Tandoori Cauliflower

                                               Tandoori  Cauliflower
  
Ingredients:

·    Cauliflower-Small size 2pcs.

·    Grated paneer-150gms.

·    Cashewnut paste-10gms.

·    Red chilli paste-10gms.

·    Garam masala powder-5gms.

·    Nutmeg &Mace powder-3gms.

·    Salt-as per taste.

·    Turmeric powder-1pinch.

·    Tandoori masala powder-1tbsp.

Method   :

Cut the each cauliflower in to 4pcs.Then soak it

in turmeric powder mixed water for 10minutes.Bring it out from water &fry it oil.

When it becomes cool add all the ingredients

&keep it marinated for 2hrs.Then heat the microwave oven in 100% power mode bake the

Marinated cauliflower for 5minutes.Add lime

juice&chat masala when you will serve it.

    

Prawn Polao

          Prawn Polao

Ingredients:

·      Dehradun   rice 1 kg.

·      Saffron ½ gms.

·      Milk 1 cup.

·      Prawn  500gms.

·      Cardamom,cinnamon&clove 4 pcs each

·      Mace powder ½ t sp

·      White pepper powder ½ tsp

·      Sugar 2 tsp.

·      Ghee 200gms.

·      Salt as per taste.

·      Bay leaves 4 pcs.

Method :    

Boil the rice, drain the excess water and keep aside.

Now boil the prawns  with little salt &water&100 gms of

ghee.

Heat the rest 100gms of ghee,add bay leaves,cardamom,

Cinamon, &clove then add boiled rice.Now add sugar,salt,

mace powder.white pepper powder and stir thoroughly.

Now  pour 1 cup milk soaked  saffron.Now add the boiled prawns along with ghee.Stir the mixture and keep

it covered and cook it in a low flame for 5 minutes.

Serve hot.

Steamed Curd

                                        Steamed Curd

      Ingredients:

·    Curd 2 cup

·    Condensed milk ½ tin

·  Chopped cashew nuts & raisins 2tsp

· Powdered cardamom ½ tsp

· Sugar 2tbsp

Method:

Hang the curd in a clean cloth so the water comes out. Now mix the curd with sugar &condensed milk and cardamom powder. Now steam it in the pressure cooker. When it becomes cool then sprinkle cashew nut &raisins and serve. 

Mutton La-ra

                                                                    Mutton La-ra

                                                                

Ingredients:

· Mutton 1 kg

· Onion 200gms

· Tomato 100 gms

· Capsicum 100gms

· Sour curd 100 gms

· Garlic 1 piece

· Ginger 25 gms

· 1 lemon

· Hot spices 1 tsp

· Green coriander leaves a bunch

· Bay leaves 2 pcs

· Salt to taste

Method:

Grind ½ portion of onion, ginger & garlic. Make a fine paste. Chop the rest portion of onion. ½ portion of tomato & capsicum. Chop the green coriander leaves. Marinate the mutton with 50 gms of ghee, grinded onion, ginger and garlic, red chilli powder, sour curd, bay leaves and salt and sugar for 2 hours. Heat the pan. Add the marinated mutton and stir it well. When the oil comes out then add 2 cups of hot water and give it in the pressure cooker to boil. Heat 100 gms of ghee in a pan then fry onion, capsicum & tomato. Then pour the mutton along with gravy. Add lime juice. Serve hot.            

Vanilla Ice Cream

                                                                Vanilla Ice Cream

Ingredients:

·    5tbsp powdered milk

·    Water as required

·    1 tsp instant china grass or gelatin

·    6 tsp sugar

·    1 tsp cmc

·    1 tsp GMS

·    2 tsp custard powder

·    Vanilla essence

·    100 ml double cream

Method:

Mix the water & powdered milk in the mixer to make liquid milk. Mix the CMC, GMS with sugar. Mix china grass with little milk , mix custard powdered with little milk. Then add all this in the cold milk.  Then bring it boil. When it becomes cool then add cream &essence & churn it in the mixer for 1 minute. Then pour the mixture in a glass bowl & keep it covered with aluminium foil. Keep it in the refrigerator for 6 to 8 hours. Now it is ready to serve.            

Crab Curry

                                                                    Crab Curry

                                                              

Ingredients:

·      Crab 1 pc (weighed about 450 gms)

·    Onion paste 3 tbsp

·    Ginger and garlic paste 25 gms

·    Refined oil 100 gm

·    Kashmiri red chilli powder 1 tbsp

·    Green chilli paste 1 tsp

·    Curd 50 gm

·      Salt as per taste

·      Garam masala powder 1 tsp

Method:

Clean the crab & boil it well. Keep the stock aside. Fry the onion in oil in a pan.

Add the fried onion paste, ginger, garlic paste, cumin powder, green chilli paste kashmiri red chilli powder and curd one by one. Stir it thoroughly, add salt in it when the oil comes out. Add chopped capsicum and stir it. Now add the stock.

Then add the fried crab. Sprinkle garam masala powder & garnish with chopped green coriander leaves. Serve hot with plain steamed rice.  

           

                                 

Orange Tomato Soup

                                                                Orange Tomato Soup

Ingredients:

·    Tomato 500 gms

·    Flour 1 tbsp

·    Orange juice 2 cups

·    Salt as required

·    Black pepper powder 1 tsp

·    Sugar 1 tbsp

·    Cream 100 ml

Method:

Heat the butter in a pan add tomatoes cut into four slices & flour. Stir it thoroughly by adding salt, sugar, & black pepper powder. Now add orange juice. Then remove the pan from fire spread cream while serving.   

Makhmali Chicken

                                                               Makhmali  Chicken

Ingredients:

·     Chicken 1 kg  (cut into large pieces)

·     Curd 2 tbsp

·     Saffron 1 pinch

·     Salt as per taste

·     Turmeric powder ½  tbsp

·     Ginger garlic paste 1 tbsp

·     Red chilli powder 1 tbsp

·     Hot spices (powdered cinnamon cardamom & clove)1 tsp

·     Butter 3 tbsp

·     Rose water 2or 3drops

·     Cashew nut paste 2 tbsp

·     Cream  100ml

Method :

     Wash the chicken pieces. Mix all the ingredients in the chicken & marinate it for 1 hour. Take a pan with lid and pour the marinated chicken in the pan cover it with a lid and some bread dough so the air cannot come out. Cook it in a very low flame for 1 hour. When it get boil remove the lid.  Now add the cream and butter. Serve it hot with rotis and parathas.

Veg Vindaloo

                                                                     Veg Vindaloo

Ingredients:

·    Tomato 4 pcs (large size)

·    Chopped onion finely 1 pcs

·    Chopped garlic 1 tbsp

·    Chopped red chilli 1tsp

·    Chopped green coriander leaves 1 tsp.

·     Sugar ½ tbsp

·    Salt as per taste

Method:

Soak the tomatoes in hot water for 10 minutes. Take it from water and remove the skin of the tomatoes and chop it finely. Now heat some oil and add chopped tomato, chopped onion, chopped garlic, salt & sugar. Stir it thoroughly to make a fine paste. Now remove it from fire. Sprinkle chopped green coriander leaves and serve with chips.   

Butter Prawn

 

                                                                     Butter Prawn

Ingredients :

·    Large size prawn 4 pcs

·    Onion 3 pcs (big size)

·    Butter 50 gms.

·    Black pepper powder ½ tbsp

·    Salt as per taste

Method:

Clean the prawn & wash it . Then boil the prawn in water. Remove the boil prawns from water & keep aside. Now heat some butter in a pan. Fry the chopped onions till golden brown. Now add boiled prawns stir it. When it becomes light brown add salt & black pepper powder. Then place the cooked prawns in a plate and spread the fried onions. Now ready it is ready to serve. 

Gulab Jamun

                                                                     Gulab Jamun

Ingredients:

·    Milk Powder 3 cups

·    Water 3 cups

·    Sugar 3 cups

·    Ghee 1 tbsp

·    Flour 1 cup

·    Rose water 3 tbsp

·    Sodi-bi-carb 3 pinch

·    Curd 100 gms

Method:

Boil sugar & water to make a thick sugar syrup. Make a dough of milk powder, ghee, sodi-bi-carb and curd. Now make small balls from the dough and fry it in the ghee or white oil. Now soak the fried balls in sugar syrup for 2 to 3 hours. Add rose water and serve hot.  

                                                                     Gulab Jamun

Ingredients:

·    Milk Powder 3 cups

·    Water 3 cups

·    Sugar 3 cups

·    Ghee 1 tbsp

·    Flour 1 cup

·    Rose water 3 tbsp

·    Sodi-bi-carb 3 pinch

·    Curd 100 gms

Method:

Boil sugar & water to make a thick sugar syrup. Make a dough of milk powder, ghee, sodi-bi-carb and curd. Now make small balls from the dough and fry it in the ghee or white oil. Now soak the fried balls in sugar syrup for 2 to 3 hours. Add rose water and serve hot.  

Dal Makhani

                                                                Dal Makhani

Ingredients:

·    Rajma 100 gms

·    Black urad dal 300 gms

·    Sour curd 200 gm

·    Tomato puree 1 cup

·    Ginger & green chilli paste 2 tbsp

·    Chopped onion 2 tbsp

·    Chopped garlic ½ tsp

·    Cream 100 ml

·    Salt as per taste

·    Ghee 1 cup

·    Hot spices 1 tbsp

Method:

Boil the rajma & black urad dal together with salt in pressure cooker. Heat the ghee in the pan, add chopped onion & ginger and garlic paste one by one stir it well , now add hot water , sour curd, green chilli paste . when it comes to boil add cream and remove from fire . Serve hot with nan or parathas .

Peiking Pomfret

                                   Peiking  Pomfret

Ingredients:

·      Pomfret fish (Long Size)( 1 Whole)

·      Finely Chopped garlic:2tbsp

·      Finely chopped Ginger-1tbsp

·      Chopped green chillies 1-tbsp.

·      Black pepper powder &salt:as per taste

·      Oil 2-cup.

Method:

Wash&clean the whole pomfret fish .Mix fish&keep it marinated for 15 minutes. Heat the oil in the pan and fry the both side of the fish. Keep the fried fish in a plate. Now add chopped ginger,garlic,green chillies,salt in the oil and fry it. Spread the fried  spices on the fish and serve hot.

Mixed Vegetables

                                                         Mixed Vegetables

 Ingredients:

·    Carrot  50 gms

·    Cauliflower 50 gms

·    Paneer 100 gms

·    1 capsium

·    Boiled onion paste 2 tbsp

·    Ginger paste 1 tsp

·    White pepper 1 tsp

·    Green chilli paste 1 tsp

·    White oil 100 gms

·    Powered cinnamon & clove – 1 tsp

·    Salt & sugar to taste

     Method:

Cut all the vegetables in same medium size.  Cut  the paneer in cube size. Soak the paneer in salted hot water for few minutes. Boil the vegetables except capsicum Boil the vegetables. Now heat oil in a pan then add boiled onion paste  ginger and green chilli paste one by one Now add all vegetables except capsicum. Stir the vegetables. Add sour curd cashewnut paste.     You can add milk & stir it to increase taste . Add salt & sugar. when it get cooked add  paneer & hot water. Now add white pepper powder powdered garam masala (clove+cinamon + cardamom) & cream. Serve hot.      

Chicken La- Jawab

                                                               

                                                                           Chicken La- Jawab

Ingredients:

·      Boneless chicken 400 gm

·      Tomato puree 200ml

·      White oil 200ml

·      Butter gms

·      Garlic 1(whole)

·      Cashew nut 50gms

·      Poppy seeds 10 gm

·      Red chilli powder 1 tea spoon

·      Sugar ½ tea spoon 

·      Turmeric powder 1 tea spoon

Method :

  Cut the boneless chicken in small pieces. Marinate it with salt and turmeric powder for half an hour . Heat the white oil in the pan and fry the chicken pieces and drain the fried chicken from oil and keep aside – now fry the chopped onions till golden brown and add ginger garlic paste ,red  chilli powder , sugar salt and tomato puree. Stir the mixture altogether and boil it well . Then add stirred sour curd , cashewnut & poppy seeds paste . Now add fried chicken . when the oil comes out spread butter and remove it from fire. Serve  hot

Ingredients:

·      Boneless chicken 400 gm

·      Tomato puree 200ml

·      White oil 200ml

·      Butter gms

·      Garlic 1(whole)

·      Cashew nut 50gms

·      Poppy seeds 10 gm

·      Red chilli powder 1 tea spoon

·      Sugar ½ tea spoon 

·      Turmeric powder 1 tea spoon

Method :

  Cut the boneless chicken in small pieces. Marinate it with salt and turmeric powder for half an hour . Heat the white oil in the pan and fry the chicken pieces and drain the fried chicken from oil and keep aside – now fry the chopped onions till golden brown and add ginger garlic paste ,red  chilli powder , sugar salt and tomato puree. Stir the mixture altogether and boil it well . Then add stirred sour curd , cashewnut & poppy seeds paste . Now add fried chicken . when the oil comes out spread butter and remove it from fire. Serve  hot