ONION RICE

INGREDIENTS:

1 cup rice
1 medium sized onion (sliced) 
1/2 cup green peas 
3 nos chopped green chillies 
little garlic 
1 tsp Mustard and cumin seeds for seasoning
For garnish chop coriander leaves and fried onions (barista)
salt to taste

PREPARATION:

1. Cook the rice separately and keep it aside. 

2. Heat oil in a pan and season with mustard and cumin seeds. Add sliced onions and chopped green chillies, fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 

3.Add the boiled rice to the mixture and cook for 5 min. Then garnish with chopped coriander and barista.

GREEN PULAO

INGREDIENTS:

One bunch of fresh coriander leaves, finely chopped 
A handful of fresh mint leaves 
8 nos Green chillies 
1 tspn Ginger and garlic paste 
1 tsp Garam masala
Salt to taste 
2 nos Onion (chopped finely) 
4 tspns oil 
2 cups rice (cooked beforehand) 
water 
A handful green peas 
2 nos boiled potatoes (small pieces) - fried in oil

PREPARATIONS:

1.Grind coriander leaves, mint leaves, green chilies, together with a little water. Keep aside. 

2.Fry onions till golden brown, add garam masala and ginger and garlic paste. Fry till oil separates then add the ground ingredients with a little water. Let it cook till you get a nice aroma and it should thicken. Add salt to taste. Then you can add peas and the fried potatoes. 

3.Take rice which should be cooked well before and let it cool. Then you add rice to the masala and stir well till the masala has spread out on the rice. Cook for 5 mins and then witch off the flame 

4.Serve hot with any veg, non-veg dish or as it is with some pickles.

CHICKEN TIKKA

INGREDIENTS:

800 gms Boneless chicken 

2 tsp Lemon juice

2 tsp Red chilly powder (kashmiri) 

300 gms Curd (hung curd for 1 hour using muslin cloth)

2 tsp Garlic paste

2 tsp Ginger paste

1 tsp Garam masala powder 

1/2 tsp Cumin powder

Butter For basting

Salt To taste

Chopped coriander and chat masala for garnish

PREPARATION:

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt to it and leave it.

2. Whisk Curd/Yogurt in a bowl add remaining all the ingredients except butter. Mix well and then keep the chicken pieces in this marinate for about 3 - 4 hours in the refrigerator.

3. Put the chicken on to a non-stick pan or a oven  for about 6 to 8 minutes, keep on basting the chicken pieces with butter until slightly colored and cooked.

4. Remove and serve hot sprinkled with chat masala & chopped corriander.

BADAM KA SEERA

INGREDIENTS:

1 1/2 cup almonds (soaked overnight) 

3 cups hot milk 

250 gm ghee 

1/2 to 1/3 cup sugar 

For garnish 3 nos almonds (sliced)

PREPARATION:

1. Peel the almonds, wash and grind to fine paste. If not soaked boil them for 15 mins, then peel and grind to a fine paste.

2. Heat ghee in a non stick pan. Add paste and cook on first high then slow flame, stirring continuously. After a while it should turn a light brown and aromatic. 

3. Carefully pour hot milk and stir. Use a long-handled spatula as the mixture tends to splatter. When thickens, add the sugar and cook, stirring continuously and gently till ghee begins to separate. 

4. Decorate with chopped nuts and serve hot.

SHAHI PANEER

(SERVING 3 TO 4 PEOPLE)
INGREDIENTS:

250 gms paneer 
3 tbsp ghee or butter 
1 onion chopped into strips 
1 tbsp piece ginger chopped fine 
1 green chillies chopped fine 
4 tomatoes chopped fine 
2 cardamoms crushed 
1/4 cup beaten curd 
1/2 tsp. red chilli powder 
1/2 tsp. garam masala 
salt to taste 
1/2 cup milk 
2 tbsp tomato sauce 
For garnish 2 tbsp grated paneer and 1 tbsp chopped coriander

PREPARATION:

1. Cut the paneer in desired size.

2. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixer till smooth. 

3. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Let it simmer till it becomes a thick gravy. 

4. Just before serving, heat gravy, add milk and paneer and boil for 4-5 minutes. 

5. Garnish with chopped coriander and grated paneer. 

CHICKEN BIRYANI

(SERVING 3 TO 4 PEOPLE)

INGREDIENTS:

300 gms Rice (Basmati)

600 gms Chicken pieces.

Whole garam masala black cardamom (4 nos), Cinnamon (2 large stick), bay leaf (4 nos), black peppercorns (8 nos), cloves (8 nos) and coriander seed (12 nos)
4 nos Sliced onions

2 tbsps Chopped garlic 

2 tbsps Chopped ginger

3 tsps Red chili powder

1 tbsp Coriander powder

2 tsps Turmeric powder

3 nos Chopped tomatoes

1 cup Chopped green coriander

1 cup Curd 

1/2 gm Saffron

3 tsp Garam masala powder

1/2 cup Milk

2 tbsps Butter

1 cup Golden fried sliced onions

1 tbsp Ginger julienne's

5 tbsps Oil 

2 tbsps Mint leaves

Salt To taste

PREPARATION:

1. Pick, wash and soak rice in water for about 30 minutes.

2. Boil water, add ½ of the Whole Garam Masala and salt and boil rice till ¾th done. Drain rice and keep aside.

3. Mix salt, ½ of the red chili powder, ½ of the chopped ginger, ½ of the chopped garlic, 1 tsp of Garam Masala Powder, ½ of the turmeric powder and Curd/Yogurt. Mix well and put chicken pieces in this for an hour.

4. Heat oil thick bottomed pan. Add remaining Whole Garam masala .Let it crackle. Add Sliced onions and sauté’ until light golden brown.

5. Then add remaining chopped ginger, chopped garlic,coriander powder, turmeric powder, red chili powder, 1 tsp of Garam Masala powder and chopped tomatoes. Cook for about 5 minutes. Add marinated chicken and cook till chicken is tender.

6. Dissolve saffron in warm milk and keep aside. 

7. Arrange alternate layers of chicken and rice. Sprinkle saffron dissolved in milk, remaining Garam Masala powder, ginger julienne's, mint leaves, golden fried sliced onions and butter in between the layers and on top. Make sure that you end with the rice layer topped with saffron and spices.

8. Cover and seal with aluminum foil or Roti dough. Cook on slow flame for 10 to 12 minutes.

PALAK PANEER

INGREDIENTS:

500 gms Spinach 

5 nos Onions

2-3 flakes Garlic 

6-7 tbsps Cooking oil 

1 tbsp Cummin seeds 

200 gms Paneer 

Salt to taste 

1 tsp Garam Masala

1/4 tsp Jeera Powder

1/2 tsp Chilli Powder

PREPARATIONS:

1. Blanch the spinach in water. Drain the water and then make puree of the spinach leaves. 

2. Cut 4 of the onions finely and saute them till transparent. Grind the other onion and the garlic flakes to a fine paste. Add this paste to the sauted onions. Also add the spinach puree and the spice powders. Add some water if necessary. Let boil for a minute or two. 

3. Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown. Add this paneer to the prepared palak. 

4. Serve hot with rice or rotis. 

SPICY ROTI

INGREDIENTS:

2 cups wheat flour 
1 cup gram flour
2 tsp chilli powder 
1 tbsp oil 
salt to taste 
1/2 turmeric powder 
2-3 pinches asafaetida 
1/2 tsp each cummin (jeera) 
1/2 cup finely chopped coriander 
1 tbsp water

 METHOD:

1. Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato sized balls. Roll to 3-4  mm thickness. Roast on tawa as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs. 

2. Phulka also may be done similarly if puffing with cloth, feels difficult. Apply ghee or butter.Spicy 

3. Serve hot with sweetened mango preserve (chunda) or curds or jam. 

CHICKEN CHEESY KEBAB

INGREDIENTS:

500 gms boneless chicken made from chicken leg pieces.
2 tbsp fresh cream 
1 tbsp curd 
half tsp mace powder 
half tsp nutmeg powder 
1 egg
1 cube cheese (approx 50 grams) grated
5 green chillies
half tsp pepper
1 tsp ginger-garlic paste
1 tbsp corn flour
1 tbsp oil 
1 cup chopped corriander leaves
salt to taste
half lemon juice

Preparation:

1. Clean and cut approximately one inch cubes from chicken legs. Wash and keep aside. Marinate the chicken pieces in Ginger garlic paste, lime juice, salt and white pepper. Marinate for approximately 20 minutes.

2. Mix the other ingredients such as fresh cream, curd, corn flour, green chillies, fresh
chopped corriander leaves, egg, grated cheese, mace and nutmeg powder and 1 tablespoon refined oil. 

3. Take the marinated pieces and mix it well in the second marinade. Keep for atleast 3 to 4 hours.

4. Grill on slow for atleast 15 to 20 mins until the chicken is light brown. Serve hot with lemon wedges.

CHICKEN KOLHAPURI

(SERVING 3 TO 4 PEOPLE)

INGREDIENTS:

1 kg Chicken cut into medium sized pieces

2 cups Grated Coconut or Dessicated coconut

3-4 nos Whole red chillies

2 nos Onions (sliced)

3 tsp Ginger & Garlic paste

Whole garam Masala like Cardamom (2 nos), cinnamon (1 large stick), bay leaf (2 nos), black

peppercorns (6 nos), cloves (5 nos) and corriander seeds (8 nos)

1 tbsp Yogurt/Curd

1 tsp corriander powder

2 tsp Red chilli powder

1 tsp Turmeric powder

1 tsp Garam Masala powder

Salt to taste

Oil

Water

PREPARATION:

1. MARINATE: Clean the chicken pieces well. Marinate it with turmeric, chilli powder, coriander powder, garam masal powder, salt, yogurt, ginger and garlic paste.

2. VATAN: Heat some oil in a pan. Add the whole garam masala and let them splutter. Add the chopped onions and fry till it turns golden brown. Add the chopped ginger garlic and whole red chillies and fry well. Now add the grated coconut and fry till they turn brown in colour. Put off the stove and let the mixture cool. Now grind this in a mixer by adding 1 cup water.

3. ASSEMBLING: Heat some oil in another pan. Add the marinated chicken pieces and ground masala (Vatan). Add water if needed to make a gravy.

4. Also add salt and chilli powder. Simmer on low flame till the chicken is properly cooked (20 minutes).

5. Garnish with coriander leaves. Serve with rice, rotis or phulkas.

BUTTER CHICKEN

(serving 3 to 4 people)

Ingredients:

4 teaspoons garam masala 
1/2 teaspoon salt
1 teaspoon chilly powder
1/4 turmeric powder
1 teaspoon jeera whole
500 gm boneless chicken
4 teaspoons butter
1 large onion, chopped
4 teaspoons ginger garlic paste
5 nos tomato (blanched and then pureed)
10 nos cashew nuts
1/3 cup hung curd
1/3 cup cream
1/2 cup chopped fresh cilantro for garnish

• 
  

• PREPARATION:

• 
  

• 1. Marinate the chicken with curd, 2 tsp garam masala, salt and little chilly powder.

• 
  

• 2. In a boiling water add tomatoes (slit them slightly on the top) and cashew nuts. In 3 minutes the skin of the tomatoes will start to peel, then remove them from the water. Remove their skin and add the tomatoes & cashew nuts to the mixer to make a fine puree.

• 
  

• 3. Take a kadai add butter and 1 tsp of oil (so that the butter does not burn quickly), add the whole jeera. Once they start to crackle add the fine puree (tomatoes and cashew nuts). Add the ginger&garlic paste, remaining garam masala & chilly powder. After 5 minutes add 1 cup water and let it reduce.

• 
  

• 4. Once the gravy is reduced add the chicken ( first shallow fry them to seal the meat). Then add chopped coriander and cream, stir them and then close the lid of the kadai. Let it simmer for 15 minutes, then garnish with coriander and cream. 

• 5. Enjoy your butter chicken with a naan, lacha paratha aur jeera rice.