Chicken Biryani

Ingredients:

2 cups Basmati Rice

3/4 kg Chicken Pieces

1/2 cup Milk

1 cup Yogurt (curd)

3 sliced onion

1 tsp Ginger Paste

1/2 tsp Garlic Paste

1 tsp Green Chilli Paste

1/2 cup Tomato Puree

2 tsp Red Chilli Powder

1 tsp Turmeric Powder

1 tsp Roasted cumin powder

2 tsp Garam Masala Powder

1/2 tsp Green Cardamom Powder

Saffron a pinch

1 tsp Coriander Powder

2 tbsp Green Coriander Leaves

Salt to taste

7 tbsp Oil

Preparation:
Mix tomato puree, yogurt, ginger garlic paste, green chilli paste, red chilli powder, turmeric powder, roasted cumin powder, garam masala, coriander powder and salt. Stir well.
Marinate the chicken with this mixture and keep aside for 3-4 hours.
Heat oil in a pan. Fry the onions until golden brown.
Add the marinated chicken and cook for 10 minutes.
Add 4 cups of water to the rice. Mix saffron in milk and add to it.
Add cardamom powder. Add the chicken pieces.
Pressure cook the rice. Mix gently.
Garnish with green coriander leaves and serve hot.

Dhabe Da Meat

Ingredients:

garam masala powder1 tsp.

1/2 tblsp garlic chopped

1 cup yogurt

1 tsp cumin powder

1 kg lean shoulder of lamb

1 tsp coriander powder

4 cloves

6 tblsp oil

8 green chillies chopped

1 1/2 tblsp ginger chopped

salt to taste

1 tblsp coriander leaves chopped

1/3 cup tomatoes chopped

4 bay leaves

4 green cardamoms

1 tsp red chilli powder

3/4 cup onions chopped

1 tsp turmeric powder

How to make dhabe da meat :
Marinate lamb with yogurt, red chilli powder, turmeric powder, cumin powder, coriander powder and salt.
Stir to mix well and leave aside for 5 minutes.
Heat up the oil in a deep wok (kadai).
Mix in bay leaves, cloves and cardamoms and stir fry for 30 seconds.
Mix in the onions and stir fry until golden brown.
Mix in marinated lamb stirring it well for about 10 minutes, until the lamb is cooked and tender.
Mix in tomatoes and green chillies, stirring frequently until the oil separates from the gravy.
Pour out little water if necessary.
Sprinkle garam masala and stir fry for about 2 minutes.
Mix in salt to taste.
Decorate with coriander leaves, ginger juliennes and cut green chillies.

Dhabey Di Dal

Ingredients:

2 - 3 green chillies

1/4 cup coriander leaves

1/4 cup bengal gram divide (chana dal)

8 - 10 garlic flakes

4 tblsp oil

3 medium sized tomatoes

1/2 tblsp cumin powder

1/4 cup red kidney beans (rajma)

1 tblsp red chilli powder

2 medium size onions

1 tblsp kasoori methi

3 tblsp butter

1/2 cup black gram divide (urad dal)

salt to taste

How to make dhabey di dal :
Clean, wash and soak urad dal, chana dal and kidney beans in sufficient water for at least six hours.
Take off and finely cut onion and garlic.
Wash, take off stem and finely cut green chillies.
Wash and finely cut tomatoes.
Wash and cut coriander leaves.
Remove soaked dals, mix in six cup water and pressure-stir fry for half an hour or until the dals are completely cooked.
Meanwhile, heat up oil in a pan, mix in cut garlic, stir-fry briefly till golden brown.
Mix in cut onion, slit green chillies and stir fry for four to five minutes or until the onion is golden brown in colour.
Mix in red chilli powder, cumin powder and stir-fry briefly.
Mix in cut tomatoes and stir fry on high flame heat up for three to four minutes, stirring continuously.
Stir in the cooked dals and grease and mix well.
Mix in salt, cut coriander leaves and stir fry dal for ten minutes on low heat, stirring occasionally.
Crush kasoori methi between the palms, sprinkle on the dals and serve hot.

Vegetable Pulao

Ingredients:

2 cups - Basmati Rice

1 - Onions

3 tbsp - Ghee

1 - Carrots, cut into cubes

1 - Potatoes, cut into cubes

1/2 cup - Peas

1 cup - Cauliflower, cut into florets

2 tbsp - Cashewnuts

1 tbsp - Raisins

Salt To Taste

1 Pinch - Turmeric powder

Grind to Paste:

1 Inch - Ginger

5 - Garlic cloves

1 - Onions

3 - Green chillies

2 - Cinnamon sticks

3 - Cloves

1/4 cup - Mint leaves

3 - Cardamoms

Preparation:
Soak rice for half an hour.
Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.
Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.
Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.
Add rice, salt, four cups of water and stir well. Cover and cook until the rice is done on slow flame. Stir once a while .
Just before serving take the rice in serving bowl, add the nuts and mix well.
Serve vegetable (sabzi) pulao hot with raita

Rajma Recipe

Ingredients:

2 cups Rajma ( Red kidney beans)

Salt To taste

1 Pinch Turmeric powder

1 Onions chopped

5 Garlic cloves chopped

1 inch Ginger chopped

3 Green chillies chopped

3 Tomatoes chopped

1/2 tsp Corainder powder

1 tsp Red chilli powder

1/2 tsp Garam masala

2 tbsp Oil

Handful Corainder leaves

Preparation:
Soak rajma overnight. Wash and pressure cook the rajma. Keep aside.
Heat oil in a pan, add ginger, garlic and chillies. Fry until they turn brown.
Add onions and tomatoes. Cook until masala separates from oil.
Add salt, turmeric powder and mix well.
Add the boiled rajma, red chilli powder, corainder powder, garam masala and stir.
Simmer the flame and cook until a thick gravy is formed.
Remove from fire. Garnish rajma with corainder leaves and serve hot with chapatis or rice.

Makai Ki Roti

Ingredients:

6 tblsp butter

1 1/2 cup corn meal (makai ka atta)

salt to taste

1/4 cup whole wheat up flour

How to make makai ki roti :
Mix cornmeal, whole-wheat up flour and salt.
Mix in sufficient lukewarm water, a little at a time, to make medium soft dough.
Divide the prepared dough into eight to ten equal portions.
Wet your hand with a little water and flatten each portion on a wet polythene sheet, into a disk of four to five inches diameter.
Heat up a tawa, apply a little oil and transfer makai roti carefully on to the tawa.
Spoon a little oil on the sides of makai roti and stir fry on low heat up for one minute.
Turn the makai roti and stir fry the other side for one minute or till crunchy and light golden brown.
Spray the cooked rotis with grease and serve hot with sarson ka saag.

Sarson Ka Saag

Ingredients:

500gms Mustard leaves

200gms Spinach

200gms Bathuwa

3 Garlic cloves

1 inch Ginger

2 Green chilli

Salt To Taste

1 tbsp Maize flour

1 Pinch Sugar

2 tbsp Ghee

1 Asafoetida

1 Onions

1 tsp chopped Red chilli powder

1 Pinch Turmeric powder

Preparation:
Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
Chop ginger, garlic cloves and chillies.
Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth paste.
Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix well.
Add the ground saag and simmer the flame. Cook for few minutes.
Add the maize flour, red chilli powder, sugar and stir well.
Serve hot with paratha or makki ki roti.