Fish kedgeree recipe

                                                        

Ingredients:

• 1 cup fish flesh pieces
• 1/2tbsp cumins seeds
• 2 bay leaf
• 2tbsp butter
• 1/2 cup green peas
• 1/4tbsp chilli powder
• 1/4tbsp coriander powder
• a pinch turmeric powder
• 1 cinnamom stick
• 2 cloves
• 1 cup basmati rice, soak it
• salt as per taste
• 2 cup chicken stock
• 1/4tbsp fresh pepper
• coriander leaves
• spring onion

Procedure for preparation:


Step 1: Keep the pan on the stove, put cumin seeds, bay leaf, cinnamom, cloves, butter and fry it, then add green peas and fry it for 2 minutes.

Step 2: Following that add chilli powder, coriander powder, turmeric powder, soaked basmati rice, salt. Then add 2 cups of chicken stock.

Step 3: Then put the fish flesh pieces in top of rice and sprinkle some fresh pepper powder.

Step 4: Reduce the flame, and close the pan for 15 minutes, until the rice gets cooked.

Step 5: Once rice is cooked, garnish with coriander leaves and spring onion and serve it hot






 

Mutton bone soup recipe

                                                       

 Ingredients:

• Mutton bones ( 250g )
• 3 dried red chilli
• 1/2tbsp pepper corns
• 1/2tbsp coriander seeds
• 1/2tbsp cumins seeds
• 1/4tbsp fennel seeds
• 2tbsp ginger garlic pieces
• 4 onion shallots
• 1 tomato, finely chopped
• curry leaves
• mint
• coriander leaves
• salt

 

  Procedure for preparation:


Step 1: Keep the pan on the stove, put mutton bones and pour water and boil it nicely
or you can cook the mutton bones in pressure cooker for 2 whistle.


Step 2: Keep the pan on the stove, put red chilli, pepper corns, cumin seeds, coriander seeds, fennel seeds and roast it, then add ginger and garlic pieces and fry it, then add onion shallots and put off the stove and cool it.

Step 3: Then grind this mixture coarsely.

Step 4: Add the curry leaves in boiling mutton bone pan, then add mint leaves and tomato pieces and close the pan until the tomato gets cooked nicely.

Step 4: Following that add coarsely grinded masala, salt and close the pan and cook it for 15 minutes. Then garnish with coriander leaves and serve it hot.

 

Mughal dum ka chicken gravy recipe

                                                                

                                                                                 




 
Ingredients:

• 3tbsp cashew nut paste
• 1/2kg chicken
• 1tbsp ginger garlic paste
• 1 cup fried onion, fry it in oil
• 1/2 cup curd
• 1tbsp green chilli paste
• 1tbsp chilli powder
• 2 cinnamom stick
• 2 cardamom
• 2cloves
• 1/2 tbsp cumin powder
• 1/2tbsp coriander powder
• 1/4tbsp turmeric
• salt as per taste
• 1/2 cup chopped mint leaves
• 1/2 cup chopped coriander leaves
• 1/2 lemon juice
• 1 cup water
• 4tbsp oil

Procedure for preparation:


Step 1:  Take a bowl, put chicken pieces, then put cashew nut paste, ginger garlic paste, fried onions, curd, green chilli paste, chilli powder, cinnamom, cloves, cardamom, cumin powder, coriander powder, turmeric, salt, mint leaves, coriander leaves, lemon juice, water, oil and mix it nicely.


Step 2: Keep the chicken in refrigerator for 4 hours.

1. Here we are going to cook the chicken in dum style, so we should have perfect lid for the pan.
2. For oil, we can use remaining oil in which we fried onion.

Step 3: After marination, keep the chicken in the stove and close the lid tight and cook for 10 to 15 minutes in medium flame.

Step 4: Then remove the pan from stove and place the tawa on the stove, and now place the pan over the tawa and cook for 20 minutes and put off the stove.

Step 5: Then leave the pan undisturbed for 20 minutes after putting off the stove.

Step 6: Then you can serve the hot dum ka chicken gravy.

Note
The chicken has to cooked in medium flame, since its an dum.
High flame will spoil the chicken

  

Butter chicken recipe

                                                                 

Ingredients

• 1/2 kg chicken
• 1tbsp chilli powder
• 2tbsp ginger garlic paste
• 1/2tbsp coriander powder
• Salt as per taste
• 1tbsp cumin powder
• 5 cashew nut pieces
• 1tbsp fenu greek leaves
• 2 green chillies, finely chopped
• 1/2 cup tomatoes, finely chopped
• 3tbsp butter
• 1tbsp tomato ketchup
• 1/2  cup cream
• 1/4tbsp garam masala
• a pinch of red food colour
• oil

Procedure for prepartion:


Step 1: Take a bowl, put chicken pieces, ginger garlic paste, chilli powder, coriander powder, salt and mix it nicely.

Step 2: Pour 6tbsp oil, put chicken pieces and fry for few minutes, do not cook the chicken fully.

Step 3: Remove the chicken from pan and keep aside.

Step 4: In the same pan there will be some oil, in that add cumin seeds, chopped onion, ginger garlic paste and stir it, then add little water, so that some masala in the pan will get mixed nicely,  then add coriander powder, cashew nuts, chilli powder, fenugreek leaves powder, green chillies and fry it.. Then add tomatoes and close the pan in medium flame, so that tomato will be cooked nicely.

Step 6: Then transfer the masala from pan to a plate and allow it to cool.

Step 7: Grind this masala nicely in food processor.

Step 8: Keep the pan on the stove, and put the butter, then add the grinded masala, a pinch food colour  and cook it for ten minutes, if the masala is too thicker you can add some water.


Step 9: Then add 1tbsp tomato ketchup and stir it, following that add cream and mix it and stir for 4 minutes.

Step 10: Then add the fried chicken in pan and cook the chicken and serve it hot.

 

Lamb Raan roast curry recipe

                                                      

Ingredients


Ingredients for masala:

• 1 big piece lamb leg
• 1tbsp chilli powder
• 1tbsp cumin powder
• 1/2tbsp garam masala powder
• 7 pods of garlic
• 1/2tbsp fennel seeds
• Salt as per taste

 

 

Procedure for marination:

 

 

Step 1: Take a bowl, put chilli powder, cumin powder, garam msala powder, fennel seeds, salt and mix it with little water as thick paste.

 

Step 2:  Take a knife, do some insertions and cuttings on the flesh of lamb piece.

 

Step 3: Apply the masla on the meat piece completely.

 

Step 4: Keep the garlic, in the places where we did some insertions in the meat with knife. Then keep it for atleast 20 minutes.

 

 

 

Ingredients for curry:

 

• 2 bay leaf
• 1/4 cup carrot pieces, cut it little bigger
• 1/4 cup onion pieces. cut it little bigger
• 1/4 cup tomato pieces, cut it little bigger
• 1/4 cup potato pieces, cut it little bigger
• 2 green chillies, finely chopped
• 3tbsp malt vinegar
• 10 stem of mint
• 10 stem of coriander
• 1litre water
• 1/4 cup oil
• 4 pods garlic
• spring onion
• Salt as per taste

 

 

Procedure for preparation:

 

 

Step 1: Take oven tray, keep the marinated lamb in the tray, put the bay leaf, carrot pieces, onoion, tomato, potato, green chillies, garlic around the meat in the tray.

 

Step 2: Pour malt vinegar around the tray. Then pour 1 litre water around the tray, then pour oil on the meat.

 

Step 3: Place the mint stem and coriander stem on the meat. Then close the tray with aluminium foil and keep it in oven for 190 degree for 2 hours.

 

Step 4: Remove the meat after 2 hours, it willbe  cooked nicely.

 

Step 5: Remove the carrot and potato separately and keep aside.

 

Step 6: Grind all other masala that is left over in tray as paste except carrot and potato.

 

Step 7: Pour the grinded masala in pan and cook it for 10 minutes, It will become thick.

 

Step 8: Pour that masala on the meat. Then put the carrot and potato around the plate. Garnish with spring onion or coriander leaves and serve it hot

Fried egg briyani recipe

                                           

Ingredients:

• Oil
• 2 cup boiled rice
• 1 cup onion, finely sliced
• Salt as per taste
• 1/4tbsp turmeric
• 1/2tbsp ginger garlic paste
• 1tbsp chilli powder
• 2 green chillies, chopped
• 1/2 cup mint leaves
• coriander leaves
• 1/2tbsp garam masala
• 2tbsp yoghurt
• 4 boiled eggs
• 1/2tbsp lemon juice

Procedure for preparation:


Step 1: Keep the pan on the stove, pour 5tbsp oil, put sliced onion, salt and fry it, until onion turns golden colour, then add turmeric powder, ginger garlic paste, chilli powder, green chillies, garam masala powder, yoghurt, mint leaves, lemon juice and fry it nicely.

Step 2: Add the boiled egg in the masala and continue frying, then add the coriander leaves and stir it.

Step 3: Once t he masala cooked well, add the boiled rice, stir well and mix with masala and close the pan for 2 minutes in medium flame. Then garnish with coriander leaves and serve it hot.


It is simple and easy dish and can be cooked in few minutes.








 

Mushroom fritters recipe

                                                                    

Ingredients:

• 1 cup mushroom, finely chopped
• 1/2tbsp pepper
• Salt as per taste
• 1tbsp spring onion
• 1tbsp parsely, finely chopped
• 1 cup all purpose flour
• 1 egg
• oil
• 1/2 cup milk

Procedure for preparation:


Batter preparation:


Step 1: Take a bowl, put all purpose flour, little salt, pepper, spring onion, parsely, mix nicely with water, and some milk and mix it. The batter should be in dropping consistency.

Step 2: And add the beaten egg to batter and mix it.

Mushroom preparation:

Step 1: Keep the pan on the stove, pour 2tbsp oil, put the chopped mushroom and saute it, and add salt along with it and fry it.

Step 2: Then put the cooked mushroom in the batter and mix it nicely.

Step 3: Keep the pan on the stove, pour around 1/4 cup oil in the pan, and heat it, once the oil is heated, drop the batter like small dosa in the oil.

You can drop 4 to 5 small dosa in a pan

Step 4: Fry it until it turns golden colour, then flip it, to get cooked in other side. Then serve it hot with sauce.

Its like shallow fry, dont use more oil for frying.