Memoni chicken curry

Memoni chicken curry

Ingredients
Chicken 1 kg 16 pieces
Water 2 cups
Salt 1 tsp
Turmeric ½ tsp
White cumin 1 tsp whole
Onion 1 finely chopped
Ingredients for baghar
Oil ½ cup
Curry leaves 25
Mustard seeds 1 tsp
Ingredients for roasted masala
Coconut 2 tbsp
Sesame seeds 2 tsp
Peanuts 1 tbsp heaped
Ingredients for gravy
Ginger garlic paste 2 tsp heaped
Chili powder 2 tsp heaped
Tomato puree 3 tbsp
Raw Grinded rice 1 tsp heaped
Onion 2 grated
Method
Boil chicken in 2 cups water with salt, turmeric, whole cumin seeds, onion till chicken tender and half cup stock remains, heat oil add baghar with grated onion fry till light golden, add chill powder, coriander powder, roasted and grinded masala, fry well adding little water add tomato puree, boil chicken with stock, simmer on low flame, add 1 cup water fr gravy lastly add grinded rice paste, serve with boiled rice.

Zeera Chicken

Zeera Chicken

Zeera Chicken

Ingredients

Chicken Breast cubes (boneless) 1 kg
Cooking Oil 4 to 5 tbsp
Onions (chopped) 1 Big
Cumin Seeds 2 tbsp
Cumin Powder 1 tsp
Ginger Garlic Paste 1 tbsp
Chicken stock or water ¼ cup
Cinnamon Sticks 1 – 2
Cloves 3
Yogurt ¼ cup
Turmeric Powder 1 tsp
All spice powder ½ tsp
Green Chilies (cut) 2
Salt to taste

Method
Heat oil in it. Add cumin seeds, cinnamon and cloves. Add onions and ginger garlic paste. Sauté the onions till they turn little brown. Add chicken pieces and stir fry till pieces are little tender and brown in color. Add water or chicken broth, cumin powder, turmeric, coriander powder, salt, yogurt and all spice. When done sprinkle with green chilies and serve.

Balti gosht

Balti gosht

Balti gosht

Ingredients
Mutton or chicken ½ kg
Salt 1 tsp heaped
Black pepper 1 tsp
Ginger garlic 1 tbsp
Oil ½ cup
Tomatoes 5 chopped
Green chilies 4 chopped
Coriander leaves 2 tbsp
White cumin seeds 1 ½ tsp roasted and grind
Coriander seeds 1 ½ tsp roasted and grind
Method
Heat oil in a wok fry mutton for 10 minutes add ginger garlic, salt, pepper and green chilies, fry for 10 minutes add chopped tomatoes, cover and cook on low flame till mutton tender, if required add water, lastly sprinkle roasted and grinded coriander, roasted and grinded cumin, chopped coriander leaves. Serve with nan

Bihari korma

Bihari korma

Bihari korma

Bihari korma

Ingredients
Chicken 1 kg 12 pieces
Yogurt 1 ½ cup
Onion brown and crushed ½ cup
Coriander powder 2 tsp
Chili powder 2 tsp
Green cardamom grinded ½ tsp
Mace grinded ¼ tsp
Nutmeg grinded ¼ tsp
Ginger garlic paste 2 tsp
Salt 1 ½ tsp
Whole spices 1 tbsp
Allspice ½ tsp
Oil ¾ cup
Saffron ¼ tsp
Kewra water 1 tsp
Onion 1 raw grinded
Method
Heat oil fry raw onions, add ginger garlic paste with whole spices, all the dry seasonings, fry well adding little water, add chicken, fry for 5 minutes, add yogurt with 1 cup water, cover and cook till thick gravy, lastly add grinded allspice, grinded green cardamom, mace and nutmeg, brown onion grinded, saffron nd Kewra. Leave it on sum, serve with paratha.

Mughlai mutton malai

Mughlai mutton malai

Mughlai mutton malai

Ingredients
Mutton ½ kg
Yogurt 1 cup
Coriander powder 2 tsp
Salt 1tsp
Allspice 1 tsp leveled
Green cardamom grinded ¼ tsp
Lemon juice 1 tbsp
Roasted and crushed cumin 1 tsp
Chili powder 2 tsp
Ginger garlic 1 tbsp
Brown onion crushed 3 tbsp
Green chili chopped 3
Cashew nut grinded 6
Malai 2 tbsp
Kewra water 1 tsp
Saffron pinch
Mint leaves as required
Oil ½ cup
Method
Marinate the meat with all above ingredients except cashew, malai, saffron, Kewra and oil, leave for 60 minutes, heat oil add marinated mutton, cover and let it simmer on low flame till nearly done, add in cashew paste with Kewra and saffron, mint leaves, put on dum till oil floats on top.

Jhatpat chicken

Jhatpat chicken

Jhatpat chicken

Ingredients
Chicken 1 kg 16 pieces
Salt 1 tsp 
Black pepper 1 tsp
Chili powder 1 tsp
Mustard powder 1 tsp
Ginger garlic paste 1 tsp
Wooster sauce 1 tbsp
Ketchup 2 tbsp
Oil ½ cup
Crushed garlic 1 tbsp
Onion 1 cut into rings
Capsicum 1 cut into rings
Tomato 1 cut into thick slices
Tomato paste 2 tbsp
Ketchup ¼ cup
Vinegar 2 tbsp
Sugar 1 tbsp
Salt ½ tsp
Orange color pinch
Method
Marinate chicken with salt, black pepper, chili powder, ginger garlic, mustard powder all 1 tsp each, Wooster sauce 1 tbsp, ketchup 2 tbsp, heat oil fry garlic, add marinated chicken, cook for 5 minutes add ½ cup water, cover and simmer till nearly done, then add all the seasonings and sauces with 1 cup water cover and cook till chicken done, lastly add vegetables, leave it on dum for 5 minutes.

kofta gravy

kofta gravy

kofta gravy

ingredients
Mince double machined 1/2 kg
Onion 1 grinded
Ginger garlic 2 tsp
Salt 1 tsp
Chili powder 1 tsp
All spice 1 tsp
Roasted gram 3 tbsp
Poppy seeds 1 tbsp
Almonds 10
Ingredients for gravy:
Onion 1 raw blended
Ginger garlic paste 2 tsp
Chili powder 1 1/2 tsp
Salt 1 tsp
Coriander powder 1 1/2 tsp
Turmeric 1/4 tsp
All spice 1/2 tsp
Yogurt 1 cup
Method for kofta
Grind mince well mix with ginger garlic paste, salt, chili powder, all spice, onion grinded, grinded gram, poppy seeds and almonds, mix very well, add 1/4 cup water make into balls.
Method for gravy
heat 1/2 cup oil add blended onion, ginger garlic paste, fry well for 5 minutes, add salt, chili powder, turmeric, coriander powder, fry well adding little water, add yogurt, fry till oil comes on top, add koftas, fry in masala for 5 minutes, add 1 1/2 cup water for gravy, cover and cook for 10 minutes, lastly add all spice, chopped coriander leaves.

Palak Paneer

Palak Paneer

Palak Paneer

Ingredients

Spinach 1 kg
Garlic, chopped 3 cloves
Onion, chopped 2
Ginger garlic paste 1 tsp
Oil 2 tbsp
Red chili powder 1 tbsp
All spice powder ¼ tsp
Cream 2 tbsp
Yogurt ½ cup
Tomatoes, blended 2
Salt 1 tsp
Milk ¼ cup
Cottage cheese, cubed 8 oz

Method
Wash spinach well and cook in its own water with a pinch of baking soda, till wilted, puree. Heat oil. Sauté onion and garlic, add in ginger garlic paste, curd, tomatoes, salt, red chili powder, all spice powder, add in spinach puree and lastly mix in cottage cheese, stir gently so they don’t break up and then stir the cream in and serve.

Chicken Vegetable Pulao

Chicken Vegetable Pulao

Chicken Vegetable Pulao

Ingredients
Basmati Rice 2 cups
Onions sliced 2
Yogurt 1 cup
Chicken boneless, cubed 2 cup
Mixed vegetables 2 cups
Bay leaves 2
Cumin seeds ½ tsp
Green chilies chopped 4
Black pepper powder 1 tsp
Red chili powder ½ tsp
Cardamoms 2
Cloves 4
Cinnamon 1 inch piece
All spice powder 1 tsp
Ginger paste ½ tsp
Garlic paste ½ tsp
Fresh mint leaves 1 tsp
Coriander leaves chopped 1 tsp
Salt to taste
Oil 1 cup

Method
Wash and soak the rice for half an hour.
Cut all the vegetables into small thin pieces and fry each one separately in oil.
Heat oil in a pan, add onions, yogurt, chicken bone less, red chili powder, ginger paste, garlic paste, salt, black pepper powder, cumin seeds, bay leaves, turmeric powder, gram masala powder, cloves, cardamom, cinnamon, chopped green chilies.
Cook for 6-8 minutes stir well. Add all vegetables and cook till chicken and vegetables are tender.
Add salt in water and boil. Add the rice to this hot water. Strain with ¾th done.
Now its time to arrange rice and vegetable and chicken mixture layers. 
You should have two layers of rice and one layer of vegetable mixture.
Top it off sprinkle fresh chopped mint leaves and fresh chopped coriander leaves.
Indian pulao mix is ready to serve. Before serving mix the rice well and serve hot with raita and chutney.

White Chicken Karahi

White Chicken Karahi

White Chicken Karahi

Ingredients

Chicken 1 kg
Yogurt 1 cup
Cream ½ cup
Onion, chopped 1 large
Ginger, sliced 1” piece
Garlic paste 1 tbsp
Green chilies 4 – 5
Salt 1 tsp
Pepper 1 tsp
Coriander powder 1 tbsp
Cumin seeds 1tsp
Garam masala ½ tsp
Oil 2 tbsp 
Fresh coriander for Garnish

Method

Heat oil, add onion and sauté. Add the chicken and garlic paste and cook till chicken changes color. Now add yogurt, green chili, salt, pepper, cumin seeds and coriander powder, and let it cook till tender. Add cream and ginger juliennes and cook till it becomes thick gravy. 
Garnish with coriander leaves.

Bhindi Ki Bhujiya

Bhindi Ki Bhujiya

Ingredients

Okra, cut into small pieces ½ kg
Onion, sliced finely 1 cup
Oil 3 tbsp
Red chili powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Turmeric powder ½ tsp
All spice powder ½ tsp
Green chilies, slit 2
Lemon half
Salt to taste

Method

Heat oil, add onions, and stir fry on medium level for about 4 minutes or till they are very lightly browned. Add red chili powder, turmeric powder, coriander powder, cumin powder and all spice powder. Add okra and the slit green chilies. Add lemon juice and sprinkle salt to taste. Mix well. Cover and cook on low heat for about 5 minutes or till the okra is cooked but firm. Serve hot with rice or roti.

Mutton Kunna

Mutton Kunna

Mutton Kunna

Ingredients

Mutton shank with bone 1 ½ kg
Oil ½ cup
Garlic paste 3 tbsp
Ginger paste 3 tbsp
Red chilies 4 tsp
Salt 1 tsp
Yogurt 4 tbsp
Cumin seeds 2 tbsp
Aniseed 2 tbsp
Black pepper 2 tbsp
Dry ginger 2 tbsp
Black cardamom 2tbsp
Cloves 1 tbsp
Nutmeg 1 tsp
Mace 1 tbsp
Onion, thinly sliced 1
Flour 6 tbsp

 for Garnish

Green chilies, chopped as required
Ginger chopped as required
Lemon slices as required

Method:

Heat oil, add the meat, ginger, garlic, red chilies and salt. 
Stirring frequently fry until the meat turns brown, about 5-8 minutes. 
Add yogurt and stirring frequently fry until all the moisture has evaporated.
Add water and cook over medium heat for about 1 hour or until meat is done. Meanwhile grind the cumin, aniseed, black pepper, dry ginger, cardamoms, cloves, nutmeg and mace to a fine powder and then sieve it.
Add 3-4 tablespoons of the sieved spices to the meat, cover and cook over low heat until the meat is tender.
Dissolve flour in 2 cups of water and stirring carefully pour it into the gravy. (don’t stir hard, otherwise meat will break into small pieces).
Heat oil in a frying pan. Add the sliced onions and stirring frequently, fry for 10 minutes to a golden color. Lift out all the onions with a slotted spoon, add to the kunna and stir carefully. 
Garnish with green chilies, ginger (chopped) and lemon slices.
Serve with Nan.

LUCKNOWI BIRYANI

LUCKNOWI  BIRYANI

LUCKNOWI  BIRYANI

Ingredients:
Chicken 1/2 kg
Yogurt 1/2  cup
Ginger garlic paste 1 tbsp
Rice 1 ½ cup
White cumin 1 tsp
Small cardamom 6
Chopped green chilies 4
Salt to taste
Fresh milk 1 cup
Saffron as required
Clarified butter 1 cup
For potli stock:
Garlic 1
Ginger 1 piece
Big cardamom 3
Bay leaves 1
Fennel seeds 1 tsp]
Coriander seeds 1 tbsp
Onion 1
Khewra few drops
Method:
Add  chicken in a pan, and add  1 onion, 1 piece ginger, bay leaves, 1 tsp fennel seeds, 1 tbsp coriander seeds, big cardamom and few drops of khewra essence in a potli and add it in the chicken. 
Add in 3-4 cups of water. Make stock and cook it till the chicken tenders. Then take out the stock. Take out all the essence of potli by pressing it.
Crush 1 tsp white cumin and 6 small cardamom. 
Now take 1 cup clarified butter in the pan and add  chopped onion till they are golden brown. Take out half onion and add in 1 cup yogurt in the pan and add  1 tbsp ginger garlic, small cardamom, white cumin and chopped green chilies. cook the chicken.
When the chicken is cooked add in the stock. Then add in the rice and some salt. Cove the pan. When the water dries, add in the chicken and onion. 
From the top add  1 cup fresh milk and saffron. 
Simmer it dish it out and serve.Garnish with sliced eggs.

Spicy Ladyfingers

Spicy Ladyfingers

Spicy Ladyfingers

Ingredients

1 kg ladyfingers
6 sliced onions
6 sliced tomatoes
8 green chilies
2 tsp mango powder
1 bunch fresh coriander
2 cup oil
2 tsp turmeric powder
2 tbsp ginger garlic paste
2 tbsp red chili flakes
1 tbsp white cumin
Salt to taste

Method

In a cooking pot, sauté  sliced onions in  cup oil until they are transparent. Then add  red chili flakes,  turmeric powder,  white cumin,  ginger garlic paste and  sliced tomatoes and stir briefly. Now add ladyfingers and stir together for about 5 minutes. Then add mango powder and allow simmering. Add salt to taste and 1 bunch sliced coriander in the end and serve.

Loki ka Dalcha

Loki ka Dalcha

Loki ka Dalcha

Ingredients

1  cups masoor ki daal
1  kg bottle gourds
1 cup tamarind juice
1 cup oil
3 sliced tomatoes
5 green chilies
Few curry leaves
1/2  tsp turmeric powder
1/2  tsp ground cinnamon
1 tbsp red chili powder
1 tbsp ginger garlic paste
Salt to taste
Method
Soak 1  cups masoor ki daal and allow boiling. Blend lentils in a blender when they are tender. In a cooking pot, heat 1 cup oil and add 1 tbsp ginger garlic paste, 1 tsp turmeric powder and 1 tbsp red chili powder and stir together. Then add 3 chopped tomatoes. When tomatoes are dry, add 1  kg bottle gourds and 5 green chilies. Also add lentils and some water and allow cooking until bottle gourds are tender. Then add few curry leaves and 1 cup tamarind juice and cook for another 5 minutes. Now add 1/2  tsp ground cinnamon and allow simmering on low flame. Delicious Loki ka Dalcha is ready to serve.serve with naan or roti.

Khati karhi mutton

Khati karhi mutton

Khatti Karhi

Ingredients

1/2  kg mutton
1/2  cup tamarind juice
1/2  cup oil
1  chopped tomatoes
2  sliced onions
3  green chilies
4  to 6 curry leaves
1/2  tsp turmeric powder
1/2  tbsp poppy seeds
1  tbsp ginger garlic paste
1/2  tbsp red chili powder
½ tbsp white cumin
1 tbsp rice
1 tbsp coriander seeds
1 tbsp white sesame seeds
Salt to taste
2 cup water

Method

Soak 1 tbsp rice and crush finely. In a cooking pot, add 1/2  kg mutton, 1/2  tsp turmeric powder, 1/2  tbsp red chili powder, 1 tbsp ginger garlic paste, 2 sliced onions, salt to taste, half cup oil and 2 cups water and allow cooking. Stir together 1 tbsp white sesame seeds, 1 tbsp coriander seeds, ½ tbsp white cumin and half tbsp poppy seeds and crush together. When meat is tender, add crushed spices and  half cup tamarind juice. Also add 4 to 6 curry leaves and 3 green chilies and allow cooking on low flame. When chilies are tender, add rice mixed with some water and tomatoes and stir continuously with a wooden spoon until karhi is thick. Serve Khati Karhi mutton with plain rice.

Mutton Paya Masala

Mutton Paya Masala

Mutton Paya Masala

Ingredients

Mutton Feet -  4
Onion - 2 Big ( Chopped)
Tomatoes - 2 Big (Chopped)
Green Chillies - 4 (Chopped)
Red Chilli Powder - 1-1/2  teaspoon
Salt              to taste
garam masala  -1 teaspoon
Coriander Powder - 1 teaspoons
turmeric powder   - 1/4 teaspoon
roasted cumin seed powder 1 teaspoon
yogurt   1/2 cup
oil      1/2 cup
water  3 cups
ginger paste 1 tablespoon
garlic paste 1 tablespoon
for garnishing
fresh green Coriander - 1/2 bunch finely chopped 
ginger  1 inch sliced  (optional)
lemon half sliced  (optional)
green chilies 2-3 chopped (optional)

Mutton Paya Masala

Method

Clean Mutton paya in  running water .
Pressure cook mutton paya along with salt , water , red chilli powder, ginger garlic paste, garam masala, roasted cumin powder, coriander powder , green chilli , tomatoes, onions,and  add  turmeric powder .now cook for about 20 - 25 min on medium heat.cook till soft and tender.now add oil and yogurt, cook for 5-10 min.Now add the finely chopped coriander leaves, green chilies ,lemon sliced,and ginger slicd. Remove from flame and serve with naan,roti.

Fried Potato Pockets with Meat

M'Batten-Fried Potato Pockets with Meat 

Fried Potato Pockets with Meat

Ingredients

1 pound of ground lamb (or beef)
1 onion, grated
¼ cup of finely chopped cilantro
¼ cup of finely chopped parsley
6 scallions, chopped, only the white part
1 teaspoon of salt
1/3 teaspoon of red chile pepper
¼ teaspoon of cinnamon powder
1 teaspoon of paprika
½ teaspoon of turmeric powder
3 garlic cloves
1 egg
1 tablespoon of tomato paste
1 tablespoon of olive oil
Large white potatoes
Flour egg and vegetable oil for frying

Directions

 Preparing the Meat

1. Mix the egg, spices, garlic and tomato paste with ground meat.

2. Over medium heat, drizzle the olive oil in your pan.

3. Add the grated onion and cook for a few minutes.

4. After a few minute of cooking the inions, add the meat.

5. Cook the meat until done.

6. Once the meat is cooked, about 10 minutes, taste the meat and cook the spices accordingly.

7. Place the meat in a large bowl.

8. Add the cilantro, parsley and scallions to the cooked meat.

9. Let the mixture cool down.

Preparing the Potatoes

1. Peel the potatoes

2. Slice the potatoes – the goal is to get pieces that look like a potato sandwich to fill with the meat.

3. Slice about ¾ of the way through the potato then make the next slice all the way down the potato.

 Assembling and Frying the M’Batten

1. Take a potato sandwich and fill it with the meat then dip it in the egg and the flour.

last step is to fry the M’Batten

1. Heat the oil until it becomes very hot, then fry the M’Batten until they become golden brown.

2. Lace the fried M’Batten on paper towels to drain excess oil then sprinkle salt on top.

3. Serve immediately.

VEGETABLE JALFREZI

VEGETABLE JALFREZI

Ingredients:

Onion 1 sliced
Tomato 1 cut into strips
Garlic paste 1 tsp
Ginger 1 tbsp, cut into strips
Carrot 2 cut into thin fingers
Peas 1 cup boiled
Capsicum 1 cut into thin fingers
Green chilies 3 cut in to strips
Mushrooms 4 halves 
Corn flour 1 tbsp, mixed with 2 tbsp water
Baby corn 1 tin
Sugar 1 tsp
Ketchup 2 tbsp
D.P Sauce 1 tsp
Vinegar 1 tbsp
Mustard powder ½ tsp
Turmeric pinch
Black pepper powder ¼ tsp
Chilly powder ½ tsp
Salt 1 tsp
Oil ¼ cup

Method:

1. Heat oil, add onion & garlic paste.
2. Stir fry till soft.
3. Add carrots with ¼ cup water.
4. Add salt, capsicum, ginger, peas, baby corn, mushrooms & all remaining seasonings.
5. Then add green chilies, tomatoes, mix well, add ½ cup water, cook till boiling.
6. Thicken gravy with corn flour paste. Serve with rice or buttered slice.