Tricolor Pulao

Ingredients

• Long grained basmati rice : 4 cups
• Chopped onions : 4 tbsp
• Tomato paste : 2 tbsp
• Mint leaves : 1 bunch
• Curd : 2 tsp
• Turmeric powder : 1/2 tsp
• Garam masala powder : 1 tsp
• Cashew nut : 4-5 pcs
• Raisins : 4-5 pcs
• Cloves : 6 pcs
• Cinnamon stick : 3-4 pcs
• Green cardamoms : 6 pcs
• whole black pepper : 3-4 pcs
• Ginger- Garlic paste : 4 tbsp
• Green chillies : 2 
• Ghee : as needed
• Salt and sugar : As per taste
• Star anise for garnishing

Method

1. Soak the basmati rice for 30 mins and drained it.

2. Cook the rice. (use 2 cups of water for 1 cup of rice).

3. Now Divide the cooked rice into three equal parts.

4. Clean the mint leaves from the bunch and grind them into paste along with one green chilli.

5. Heat ghee in a kadai. Add cloves, green cardamom,cinnamon, whole black pepper. Sauté for half a minute till fragrant.

6. Add chopped onion and stir-fry for until golden in color and then add ginger-garlic paste and saute for 2 mins.

7. Add the tomato paste and turmeric powder. Let it boil for few minutes until the raw smell removes.

8. Now add salt and sugar and check the seasoning.

9. Now add one part of rice. Mix it gently without breaking the rice grains and fry for few minutes more.

10. Sprinkle some garam masala powder.Switch off the flame. Keep it aside. This is tomato rice.

11. Take another kadai and heat 1 tbsp of ghee. Add cloves, green cardamom,cinnamon. Sauté for half a minute till fragrant.

12. Now add another part of rice along with cashew nut and raisins. Fry for 2-3 minutes.

13. Add salt and sugar as per taste and add little garam masala powder.

14. Remove from heat and keep it aside. This is kind of ghee rice.

15. Heat ghee in another kadai and temper it with green cardamom, cloves and cinnamon.

16. Now fry the remaining chopped  onions until they turn golden to brown .Once the onions are near done add ginger garlic paste  and fry for a minute.

17. Now add the mint leaves paste along with curd and fry for 2-3 mins.

18. Add the salt and sugar as per taste.

19. Now add the remaining part of rice and mix well. Gently fry for two minutes .Switch off the flame. This is called pudina rice.

20. Spread the orange tomato rice first in  a serving plate. Next put the white ghee rice. Lastly put the green pudina rice carefully. Garnish with Star anise and serve hot.

Egg Kurma

Ingredients

Boiled Egg: 4
Finely chopped onion: 1
Ginger paste: 1 tsp
Garlic paste:  1 tsp
Poppy seed paste: 3 tbsp
Melon seesd paste(Char magaz): 1 tbsp
Almond paste: 2 tbsp
Cashew nut paste: 2 tbsp
Coconut paste: 2 tsp
Curd : 1 tsp
Tomato chopped: 1 small
Cinnamon: 2
Green cardamom: 4
Clove: 3-4
Bay leaf: 2
Red chili powder: 1 tsp
Turmeric powder : 1 tsp
Garam masala powder: 1/2 tsp
Coriander powder: 1 tsp
Cumin powder : 1/2 tsp
Green chili : 1
White oil : as required
Salt : As per taste
chopped coriander for garnishing

Method

1. Heat oil in a kadai. Add boiled egg , turmeric powder, red chili powder and salt. Swallow fry the eggs and keep aside.

2. Heat remaining oil in a sama kadai. Add Add bay leaves, cloves, green cardamom,cinnamon. Saute for half a minute till fragrant.

3. Add chopped onions and stir-fry until golden in colour and then add ginger-garlic paste. Cook for another few minutes. Add chpped tomato and fry until raw smell of tomato goes.

4. Once These are cooked add poppy seed- melon seed -almond-cashew nut paste and mix well.

5. Add coriander powder , cumin powder, turmeric powder , red chili powder and cook till spice mix separates and the oil leaves the sides of the kadai.

6. Now add curd to the spice mix and mix well. Cook until gravy becomes slightly thickened.

7. Now add the coconut paste and stir well.

8. Check the seasoning.

9. Now add the fried egg to the gravy, green chili and  cook covered on low heat for 2 minutes.

10. Sprinkle some garam masala powder to it and cover the lid and let it seat for 15 mins.

11. Garnish with chopped coriander and serve hot with steamed rice/ pulao/ tandoori roti.

Paneer Butter Masala

Ingredients

Paneer (cottage cheese) :200 grams
Butter : 5 tbsp
Oil 1 teaspoon
Bay leaves : 2
Cloves : 2
Cinnamon : 2
Green cardamom : 3
Whole black pepper : 4
Dried red chillies :2
Coriander seeds crushed : 2tbsp
Onion sliced : 1
Ginger paste : 2 tsp
Garlic paste : 2 tsp
Coriander powder : 2 tsp
Red chilli powder : 2 tsp
Turmeric powder : 1/2 tsp
Cashew nut paste : 2 tbsp
Tomatoes chopped : 2-3
Salt : as per taste
Kasoori methi crushed :1 tsp
Fresh cream : 3 tablespoons

Method

1.Cut the paneer into two thick slices.

2.heat 1 tsp oil in a kadai.Swallow fry the paneer until they turn slight brown and then immerse in a bowl of warm water and cover it with a lid.This process will keep   the paneer pieces soft.

3.Heat three tablespoons butter with one teaspoon oil in a kadai. Add bay leaves, cloves, green cardamom,cinnamon, whole black pepper,red chillies and half of the   crushed coriander seeds. Sauté for half a minute till fragrant.

4.Add onion and stir-fry for until golden in colour and then add ginger-garlic paste. Cook for another few minutes. Add coriander powder, red chilli powder and chopped tomatoes. Cook on high heat till spice  mix separates and the oil leaves the sides of the kadai.

5.Add the cashew paste and mix well. Fry for another 2 minutes. Add butter if needed. Now add half a cup of water slowly while stirring. Add salt.

6.Check the right consistency of the gravy .Now add the paneer cubes and cook covered on low heat for 3-4 minutes.

7.Sprinkle crushed kasoori methi and mix well.

8.Now add fresh cream.Do not let the gravy boil. Keep the flame in low for 1 min and mix well. Switch off the flame.

9.Garnish with fresh cream and butter and serve hot.

Fish Chop

Ingredients

Any Kind of fish pieces : 400 gms (i used Rohu fish)
Large potatos (fully boiled and mashed): 3
Finely chopped onion : 3 tbsp
Garlic paste : 2 tsp
Ginger paste : 1 tbsp
Green chillies (finely chopped) : 2
Turmeric powder : 1 tsp
Red chilli powder :  1 tsp
Roasted cumin seeds (grinded) : 2 tsp
Garam masala powder : 1 tsp
Black pepper powder : 1 tsp
Coriander leaves (finely chopped) : 2 tbsp
Tomato (chopped) : 1
Chaat masala : 1/2 tsp
Egg: 3
Bread crumbs : 2 cup
Salt : as per taste
Oil for frying

Method

1.Clean the fish pieces. Here i used fish with bone but you can use either fish fillets or fish with bone.

2.In a deep pan, add water and add cleaned fish pieces and salt, let it boil. Skim off any scum that rises to the surface. Reduce heat and cook for 12-15 min. Switch    off heat and take out the fish from the stock.

3.Let the fish pieces cool down. Now discard skin and fish bones, mash well the fish pieces.

4.Heat 3 tbsp oil in a pan. Add chopped onions in it and fry until it becomes soft and brownish. Then add garlic and ginger paste in it. Fry for 2 minutes.

5.Now add tomato, green chilli and fry for 2 minutes. Now add mashed fish ,cook for 2-3 mins.Then add mashed potato,turmeric powder and chilli powder. Stir for another 3-4 minutes.

6.Add cumin powder, black pepper powder,chopped coriander leaves,and garam masala . Stir for another 1 minute. Switch off the heat, fish mix is ready now.

7.Let the fish mix cool down.I made flat round patty.Here I also made a patty which looks like a fish.But you can make any shape of your choice.

8.Take a bowl and crack the eggs and mix with little water. In another flat plate take bread crumbs.

9.Now dip each patty to the egg mixture and then coat them with bread crumbs.

10.Again dip the coated patty in egg mixture and roll in bread crumbs. When you are coating them with bread crumbs, press the patty gently to give a smooth shape.

11.Heat oil in a frying .Deep fry each side of patty till light brown and crispy. Your fish chop is ready.

12.Garnish with onion rings and sprinkle chaat masala on the top of the chop.

13.Serve hot with kasundi (Mastard sauce) or tomato sauce.

Fish Tandoori

Ingredients

• Fish fillet (boneless, skinless ,cut in pieces) : 500 gms  (I used Bhetki fillet)
• Corn Flour : 4 tsp
• All Purpose Flour : 4 tsp
• Rice flour : 1 tsp
• Ginger-Garlic paste : 2 tsp
• Tandoori masala pwd : 1 tbsp
• Red Chilli powder : 1/2 tsp 
• Green Chillies : 2
• Black Pepper : 1/2 tsp
• Yogurt : 2 tbsp
• Red Food Color : a pinch
• Onion : sliced in circles, for garnishing
• Lemon juice : 1 tsp
• Salt : as per taste
• Chat masala : 1/2 tsp
• Butter : for basting

Method

1.Wash and dry the fish fillet. Marinate the fillet with lemon juice and salt. Keep aside for 30 minutes.

2.Mix corn flour, all purpose flour, rice flour, salt, tandoori masala, food colour, red chilli powder, ginger garlic paste, rest of the lemon juice, black pepper powder to make a thick batter. 

3.Pour the mixture into a mixing bowl and add yogurt and mix well. 

4.Add  fish fillet to the batter and marinate for an hour. 

5.Preheat your oven or grill or wire rack to a medium high temperature (200 C/ 400F).

6.Remove fillet from marinade and wipe off excess. Baste the fish pieces with butter.

7.Now place the fillet on the grill and cook until slightly browned and tender.It will take almost 6-10 mins.

8.Now turn the fillet into the other side and baste with butter and cook until it is done. 

9.Sprinkle chat masala and serve hot with onion rings .

Mutton Roganjosh

Ingredients

• Mutton : 1 kg
• White oil/ ghee : As needed
• Asafoetida/Hing :  2 tsp
• Cinnamon : 2 pcs
• Cloves : 6-8 pcs
• Green cardamom -Mace powder: 1tsp
• Bay leaves : 2 pcs
• Finely chopped onion : 3 [Normally in mutton roganjosh there are no need of onion, ginger, garlic. But I love the smell of these three so i added, if you wish you can avoid these]
• Ginger paste : 1 tbsp
• Garlic paste : 1 tbsp
• Fennel powder : 1 tbsp
• Black peppercorns : 6
• Black cardamoms : 4 
• Kashmiri red chilli powder : 2 tablespoon 
• Dry ginger powder : 1 tbsp
• Coriander powder : 1 tbsp
• whisked Yogurt : 2 cup
• Salt : As per taste

Method

1.Wash and clean the mutton pieces very well.

2.Temper the oil/ghee with asafoetida,bay leaf, cinnamon, cloves, black peppercorns and black cardamoms and saute till fragrant.

3.Add the chopped onion and ginger-garlic paste. Stir fry for few minutes.

4.Then add mutton pieces and cook on medium heat, stirring constantly until mutton pieces turn a nice reddish brown color.

5.Now add Kashmiri red chilli powder, fennel powder, dry ginger powder, coriander powder and salt.

6.Add yogurt and two cups of warm water and covered with a lid and cook till mutton is tender.[It is a slow cooking process.Its better not to use pressure cooker]

7.Add green cardamom-mace powder to it and mix well.

8.When mutton is fully done then check the seasoning and the consistency of the gravy.

9.Serve hot with naan or basmati rice.

Mutton Nihari

Ingredients

• Mutton : 1 kg
• Ginger- Garlic Paste : 4 tbsp
• Onion (sliced) : 2cups
• Mutton stock : as needed
• Curd : 1 cup
• Beresta/ fried onion : 2 tsp
• Wheat flour : 1tbsp
• Ghee : 2tbsp
• Oil : 2tbsp
• Salt : as needed

For the Nihari Masala

• Dry red chili: 4-5
• Dry kashmiri red chili: 14-15
• Fennel seeds: 2 tbsp
• Poppy seeds : 1 tbsp
• Shah jeera: 2 tbsp
• Cumin seeds: 2 tbsp
• Black pepper: 2 tbsp
• Black cardamom: 1 tbsp
• Nutmeg: 2
• Mace : 4
• Star anise: 4
• Bay leaf : 2
• Green cardamom : 4
• Clove : 4
• Dry ginger Powder : 2 tsp
• roasted chana dal : 2 tsp

For garnishing

• Fried onion/ beresta
• Julian ginger

Method

1. Dry roast all the spices listed under Nihari masala. Let them cool and then grind to powder.

2. Put the mutton into a large saucepan. Add water and bring to boil. Skim off any scum that rises to the  surface and simmer for 2 to 3 hours until the meat is very tender.

3. Heat sufficient ghee in a kadai. Add Sliced onion and fry them till it is brown in colour.

4. Add mutton pieces to it and fry for 5-6 mins.

5. Add ginger- garlic paste and 1 tbsp nihari masala and fry until oil gets separated from the mixture.

6. Now add curd and mix well.

7. Add mutton stock and let it boil.

8. Now add salt as per your taste.

9. Again add nihari masala and fried onion and mix.

10. Mix wheat flour with some water and add it to the mixture When meat is fully done. It will thicken gravy.

11. Mutton nihari is ready. Garnish with fried onion and julian ginger.

12. Serve hot with nun / roti/ pulao.

Doi Phulkopi (Cauliflower with Yogurt gravy)

Ingredients

• Cauliflower cut into small florets : 1
• Yogurt: 2 cups
• Onion paste : 4 tbsp
• Ginger paste : 2 tbsp
• Garlic paste : 2 tbsp
• Chat masala : 1 tsp
• Garam masala powder : 2 tsp
• Bay leaf : 1 pcs
• Cardamom : 3 pcs
• Cinnamon : 3 pcs
• Cloves : 2-3 pcs
• Black pepper corns : 5-6
• Turmeric powder : 1 tsp
• Red chili powder : 2 tsp
• White oil : As needed
• salt and sugar : As per taste

Method

1. Chop 1 medium sized cauliflower in big florets. 

2. Take water in a pan. Add salt and let it boil. When it starts boiling, add the cauliflower into it and let it boil for 2 mins.

3. In a big bowl add 2 cups of yogurt, 1 tbsp ginger paste, 1 tbsp garlic Paste, 1 tsp red Chili powder, 1 tsp Chat masala, 1 tsp Garam masal and salt. Mix well. 

4. Now add the cauliflower florets to the above mixture and mix so that it coats each floret very well. Keep aside for about 30 minutes.

5. Temper oil with 1 bay leaf, cardamom, clove, cinnamon and black pepercorn.

6. When the spices sputter add onion paste and fry for 2 mins or till the onion turns a pinkish brown

7. Now add rest of the ginger- garlic paste and fry well.

8. Add 1/2 tsp of red chili powder and turmeric powder and mix well. 

9. Now take  the cauliflower florets from the marinade and add to the above masala. Don't add the marinade at this time and keep it aside.

10. Once the cauliflower takes golden yellow colour,lower the heat and add the marinade.

11. Cook the masala for a few minutes until oil gets separated from the mixture.

12. Add 1 cup of warm water and mix well.

13. Cook till the cauliflower is just done. Add salt and sugar according to your taste. Check the consistency of the gravy.

14. Now sprinkle 1 tsp of Garam Masala on the cauliflower, mix well, cover with a lid and let it sit for 20 mins.  

15. Serve hot with Roti or rice.

Doi Ilish (A signature bengali dish)

Ingredients

• Big piece of Ilish or Hilsa : 4
• Mustard paste : 3 tbsp   ( Grind mustard seeds and green chili together so that mustard paste will not taste  bitter)
• Yogurt : 1/2 cup
• Turmeric powder : 1 tsp
• Slit green chili : 2
• Black cumin seed : a pinch
• Salt : as per taste
• Mustard oil : as needed

Method

1. Wash the fish pieces and marinate them with salt and turmeric powder. Set aside for 15 mins

2. Heat oil in a kadai. Fry the fishes lightly and set aside.

3. Temper the rest of the oil with black cumin seeds.

4. In a bowl add yogurt, mustard paste, turmeric powder and salt and mix well.

5. Add this mixture to the oil and cook for sometime under the low flame until oil gets separated from the mixture.

6. Now add fried fish pieces, slit green chilis and a cup of warm water.Cover and  let it cook for sometime.

7. Check the consistency of the gravy and seasoning.

8. Doi ilish is ready to serve . It goes well with steamed rice.

Phirni

Ingredients

• Milk (full cream) : 1 ltr
• Long grained (basmati) rice : 4 tbsp 
• Sugar : as needeed
• saffron (kesar) strands :  7-8
• Green cardamom powder : 1/2 tsp
• Rose water : 1/2 tsp

   

For  Garnishing

• Chopped almonds (badam) : 7-8
• Chopped pista : 7-8

Method 

1. Soak the saffron strands in  1 tbsp of warm milk and keep aside.

2. Soak the rice in water for about 1 hour. Dry the rice on an absorbent towel and blend in a mixer to a coarse powder.

3. Add ½ cup of cold milk and mix well to make a paste. Keep aside.

4. Boil the rest of the milk and reduce the volume of milk. It will become little thick.

5. Add the rice paste to the milk and gently stir.

6. Cook for about 15 minutes or till rice is completely cooked on a slow flame, while stirring continuously.

7. Add the sugar and cardamom powder and cook till sugar is completely dissolved.

8. Add saffron-milk mixture and rose water and mix well. Switch off the heat. Cover the lid and let it stand for 15 mins.

9. Pour into serving bowl and garnish with almond and pista. Keep it in a refrigerator.

10. Serve chilled.

Shahi Chicken Chap

Ingredients

• Chicken ( cut into large pieces) : 1 KG 
• Curd: 200gm.
• Chopped onion: 5-6 
• Onion paste: 4 tbsp.
• Garlic paste: 2 tbsp.
• Ginger paste: 2 tbsp.
• Nutmeg powder: 1 tsp.
• Kashmiri red chilli powder : 2 tbsp
• Poppy seed paste : 3 tbsp
• Melon seeds (charmagaz) paste : 3 tbsp
• Cashew nut paste : 2 tbsp
• Green chili paste : 1 tsp
• Mace powder : 1 tsp
• Garam masala powder : 1 tbsp
• Green cardamom: 4 
• cloves: 4
• cinnamon sticks: 3
• Black peppercorn : 4-5  
• Bay leaves: 2
• caraway seeds or shahi jeera powder : 1 tbsp
• White oil : as needed
• Ghee: 2-3 tbsp.
• Saffron (soaked in milk) : 1 tsp
• kewra water : 2 tsp
• Salt and sugar : as per taste 

Method

1. Wash and clean the chicken pieces very well. Make 2-3 slits on the chicken using sharp knife.

2. Take a bowl and add onion paste , garlic paste, ginger paste, kashmiri red chili powder, turmeric powder, poppy seed paste, cashew nut paste, melon seed paste, garam masala powder, nutmeg -mace powder, shahi jeera powder, green chili paste, curd, salt and saffron- milk mixture. Mix everything very well to make a smooth paste.

3. Now add this paste into the chicken pieces. 

4. Add kewra water to this mixture. Chicken pieces should be evenly coated with this spice mixture. Your marination is ready. Cover the chicken and keep it in the refrigerator for 2- 3 hrs.

5. Heat ghee and oil in a kadai. Temper it with bay leaves, green cardamom, cinnamon, cloves, black peppercorn until you get nice aroma of these spices.

6. Now add the chicken and fry for 4- 5 mins on medium heat or until the colour changes to brown. then turn around the chicken and fry for another 5 mins.

7. After 5-6 mins add rest of the marinated mixture to the chicken pieces, cover the lid and cook for 30 mins on a medium heat.

8. Then turn to the other side of the chicken. At this stage oil is getting separated from the masala mixture.

9. If your garvy is too thick, then add litle bit of warm water and cover the lid.

10. Add sugar and salt according to your taste. Check the right consistency of your gravy. Let it stand for 15 mins.

11. Shahi chicken chaap is ready and serve hot with biriyani, paratha , nun or pulao.

Prawn Malaikari (Chingri macher malaikari)

Ingredients

• Large prawns : 8
• Onion paste : 3 tbsp
• Garlic paste : 1 tsp
• Ginger paste : 2 tbsp
• Cumin powder : 2 tsp
• Cinnamon : 3 stick
• Cardamom (crushed) : 4
• Cloves : 4
• Bay leaf : 2
• Dry red chili : 2
• Caraway seed (Shah jeera) : 1/2tsp
• Turmeric powder : 2 tsp
• Red chili powder : 1 tsp
• Garam masala powder : 1 tsp
• Thick coconut milk : 2 cups
• Mustard paste : 1 tbsp
• Ghee :  tsp
• White oil : as needed
• Salt : as per taste
• Sugar : as per taste

Method

1. Wash, clean and devein the prawns. Marinate the  prawns with salt and turmeric powder and keep aside for 20-30 mins.

2. Heat oil in a pan .Add the prawns. Cook for 2 min on high heat as they change color to red. Do not overcook the prawns otherwise they will turn hard. Keep them aside.

3. In the same pan add some more oil. As the oil heats up, add bay leaf, whole garam masala (cinnamon, cardamom, cloves), shah jeera/black cumin, dry red chilies. Cook till the spices release nice aroma. .

4. Add the garlic paste and cook for 1 min.

5. As the garlic is done, add the onion paste. Cook on medium heat for 3min. Add the ginger paste and mix well. Saute for 2-3min on medium flame. Then add turmeric powder, red chili powder and cumin powder, mix well. Cook for 2min.

6. Now add the mustard paste and cook well until the spice mix separates and the oil leaves the sides of the pan.

7. Now add the coconut milk  and cook dor sometimes.

8. As the gravy boils, add the fried prawns. Cover and cook on low-medium flame for 4 min. Check seasoning as per your taste. Switch off the heat.

9. Add ghee and garam masala powder, close the lid. Let it stand for 10 min.

10. Delicious prawn malaikari is ready. Serve with steamed hot rice.

Mahi Kalia

Ingredients

• Rohu Fish : 4 piece
• Finely Chopped Onion : 3
• Garlic paste : 2 tbsp 
• Ginger paste : 2 tbsp
• Turmeric Powder : 2 tbsp
• Rice Powder : 4 tb sp
• Red Chilli Powder :2 tbsp
• Black Pepper Powder : 3 tbsp
• Cumin Powder : 2 tbsp
• Gram flour : 2 tbsp
• Fennel seed paste : 2 tbsp
• Salt , sugar : As per taste 
• Lemon juice : 2 tbsp
• Fried Onion or Beresta : 2 tbsp
• Garam masala Powder : 2 tsp
• White oil : as needed
• Ghee : 2 tbsp

Method

1. Marinate the fish with fennel seed paste, gram flour and lemon juice for 15-20 mins.

2. Then wash the fish well with water.

3. Again marinate the fish with ginger paste, black pepper powder, salt, sugar, turmeric powder, cumin paste. Keep them aside for half an hour.

4. In a pan, pour 2 tbsp ghee and add the 2 tbsp chopped onion and fried until crispy and golden brown i.e. Beresta. Keep them aside. Beresta is also available in market you can use it. But I prefer this homemade beresta.

5. Heat oil in a kadai and add chopped onion and rest of ginger paste. Saute for 3- 4 mins until raw smell goes. Now add the marinated fish and cook for sometime with    cover.Turn around the fish mean while. Add red chili powder to it.

6. Then add some warm water and let it be boiled under low flame.

7. In a seperate pan, add oil and put garlic paste, fry  well and add the beresta and rice power. Mix well, made a gravy. 

8. Now transfer the gravy over the fish. Cook for sometime. Check the consistency of the gravy . It will be slight thick.

9. Check the seasoning as per your taste.

10. Add lemon juice and garam masala powder over the Fish. Cover the lid. Let it seat for 30 mins. 

11. Your Mahi Kalia is Ready. Serve hot with Pulao or Plain basmati rice.

Chicken Dhoka

Ingredients

• Small Boneless chicken cubes : 1 kg
• Egg : 2
• Onion finely chopped : 4
• Ginger paste : 2 tb sp
• Garlic paste : 3 tb sp
• Tomato puree : 1 tb sp
• Black pepper powder : as required
• Garama masala powder : 2 tsp
• Red chili powder : 1 tb sp
• Turmeric powder : 1 tsp
• Corn flour : 2 tb sp
• Gram flour : 2 tb sp
• Green cardamom : 3 pcs
• Cinnamon : 2 pcs
• Roasted Cashew nut : 2 tb sp
• Raisin : 1 tbsp
• Nutmeg-Mace powder : 2 tsp
• Rose water : 1 tsp
• White oil : as required

Method

1. Making of a paste : Take the chicken cubes and mix with salt and black pepper powder. Make a fine paste of it using little  water.

2. Take two eggs in a bowl. Add salt, turmeric powder, red chili powder to it and mix well. Now batter is ready.

3. Take chicken paste in a plate and mix with chopped onion, ginger paste (1 tb sp), garlic paste (2 tb sp), black pepper powder, garam masla powder, cornflour and gramflour.

4. Knead the mix with your fingers until it starts turning into a soft dough. 

5. Once kneading is done, spread it evenly on the plate and cut into square shapes. Dhoka is ready.

6. Take the above made dhoka one by one and dip into the batter so that each dhoka is evenly coated. NOw heat oil in a pan and fry them until golden to brown. Keep them aside.

7. Again heat oil in a kadai. Temper the oil with green cardamom and cinnamon. Then add rest of the chopped onion and fry them until brown.

8. Now add ginger paste, garlic paste, tomato puree, turmeric powder, red chili powder and cook under medium heat until the spice mix separates and the oil leaves the sides of the kadai.

9. Add raisins and 1 tsp sugar.

10. Add some warm water and let it boil.

  

11. NOw add the fried dhoka to it. Check the consistency of the gravy. It should be little thick. Add nutmeg- mace powder, black pepper powder and stir nicely.

12. Then add rose water and cover the lid. Switch off the flame. Let it seat for 30 mins.

13. Chicken dhoka is ready. Serve hot with Pulao /jeera rice.

Chicken Tikka

Ingredients

• Boneless Chicken Cubes : 1 kg
• Onion  : 1
• green bellpepeer: 1
• finely chopped fresh coriander leaves : 1 tb sp
• chat masala : 1 tb sp

For marination

• hung curd (should not be sour) : 2 tb sp
• ginger paste : 2 tbsps
• garlic paste : 1 tbsps
• garam masala : 1 tbsps
• red chili powder : 1 tb sp
• lemon juice : 1 tb sp 
• kasoori methi powder : 1 tsp
• orange food clour : a pinch
• vegetable oil for basting

Method

1. Cut chicken in to small cubes, wash nicely and remove all moistures using tissue.

2. Combine all the ingredients for the marinade, mix well and add it to the chicken pieces.

3. Put onion and bellpeppers (cut into small cubes) inside this marination and mix it up and set aside atleast for 2 hrs in the     refrigerator.

4. Thread the chicken and other vegetables onto skewers.

5. Preheat your oven or grill to a medium high temperature (200 C/ 400F/).
 
6. Place the skewers on the grill racks in your oven. Cook the chicken till it is tender. It will take almost 15 mins.
   
7. Pull the chicken tikka out and turn into the other side. Baste the chicken pieces with litte oil and cook until slightly browned and cooked.

8. Garnish the Chicken Tikka with chopped coriander leaves and serve hot sprinkled with chat masala.

Paneer Makhani

Ingredients: 

• paneer (cottage cheese)  200 gms 
• Oil   4 tbsp
• Butter    2 tbsp                                      
• sliced onions  2 tbsp
• garlic paste   2 tsp
• Ginger paste  2 tsp
• Green chillies chopped  2
• cinnamon    2 inch stick
• cloves (laung / lavang)   3
• green cardamoms    4
• bayleaves
• Kashmiri red chilli powder   1-2 tsp
• dried fenugreek leaves (kasuri methi)    2 tsp
• garam masala powder  2 tsp 
• tomato puree     2 cup
• salt    to taste
• cashewnuts paste     2 tsp
• milk    1/2 cup
• sugar  2 tsp
• fresh cream    4 tsp

Method:

1. Cut the paneer into two thick slices.

2.heat 1 tsp oil in a kadai.Swallow fry the paneer until they turn slight brown and then immerse in a bowl of warm water and cover it with a lid.This process will keep the paneer pieces soft. 

3.Heat two tsp oil+ butter in a non-stick pan. Add green cardamoms, cloves, cinnamon and sauté till fragrant.Add sliced onions and fry until it is brown in color.Then add ginger paste, garlic paste adn fry for a minute.Add green chillies and continue to sauté.Add coriander powder,cumin seeds powder,turmeric powder and some salt and fry for a minute.

4. Cook tomato puree in another non-stick pan with salt till it reduces slightly.

5.Add this to the ginger-garlic masala and cook until the masala leaves the oil in the edges.

6. Add cashew nut mixture and mix well,let it cook for a couple of minutes.Add more water to get the right consistency.

7.Add kashmiri red chili powder, garam masala and kasuri methi(slightly roast it on pan and crush it with your hands before adding) and sugar to it and mix well.

8.Now add paneer pieces to the gravy and simmer for 2-3 mins.Turn off the flame and let the gravy cool a bit.

9. Add milk to it and mix well and switch on the flame and stir in fresh cream and give a stir on low heat and boil for 2 mins.

10.Garnish with fresh cream and butter and serve with naan/ roti/ paratha.

Paneer Korma

Ingredients

• Paneer (cottage cheese) : 200 gms
• White oil : 4 tb sp
• Bay leaves : 1 pc
• Green cardamom : 3 pcs
• Cinnamon stick :  2 pcs
• Yogurt : 1 cup
• Poppy seed paste : 4 tb sp
• Cashew nut paste : 2 tb sp
• Potatoes sliced : 2 
• Cumin powder : 1 tb sp
• Ginger paste : 1 tb sp
• Turmeric powder : 1 tsp
• Kashmiri red chili powder : a pinch
• Garam masala powder : 1 tsp

Method

1. Cut the paneer into cubes.

2. Heat oil in a pan. Fry the paneer until they turn slight brown and then immerse in a bowl of warm water and cover it with a    lid.This process will keep the paneer pieces soft. 

3. Fry the sliced potatoes using salt and turmeric powder and set aside.

4. Heat more oil (if needed) in the same  pan and temper with bay leaves, green cardamom and cinnamon. Add ginger paste ,cumin    powder,kashmiri red chili powder ( a pinch) ,turmeric powder and cook under medium heat until thee spice mix separates and the    oil leaves the sides of the pan.

5. Beat the yogurt with little sugar.

6. Add poppy seed paste , beaten yogurt and cashew nut paste to the spices.

7. Add fried potatoes and mix well.

8. Add 1 cup of warm water and cover the pan .

9. When potatoes are done then check the right consistency of gravy and add paneer cubes to the gravy and simmer for 2-3 mins.

10. Add garam masala powder and mix well. Cover it tightly until ready to serve.

Mutton Rezala

Ingredients

• Mutton : 1 kg
• curd : 300 gm
• onion sliced : 3 tb sp
• Onion paste : 1 cup
• Garlic paste : 1 tb sp
• Ginger paste : 1 tb sp
• Cashew nut paste: 3 tbsp
• Poppy seed paste: 3 tbsp
• Bay Leaves: 2
• Cinnamon stick : 3
• Green cardamom: 4-5
• Cloves: 6
• Black peppercorn: 10
• Dry red chilies: 8
• Nutmeg - Mace powder: 1 tsp
• Salt :   as per taste
• Sugar : as per taste
• Rose water: 1 tbsp
• Kewra essence: 7-8 drops
• Saffron: 4-5 strands
• Milk :2 tb sp
• Ghee: 4 tb sp
• Oil : 1 tb sp

Method 

1. clean and wash the mutton.

2. Marinate the mutton pieces with the onion -ginger- garlic paste and curd. Set aside for 3- 4 hrs.

3. Heat oil + ghee in a kadai. Temper the oil with bay leaves, green cardamom, red chilis, cinnamon stick , black peppercorn and     clove. Add 1/2 tsp sugar. 

4. When the spices sizzle, add sliced onion and fry till onion turns brown.

5. Add ginger- garlic paste and fry for 2-3 mins.

6. Now add the mutton to it and saute it till the raw pink colour is gone.

7. Now lower the heat and add cashew paste , poppy seed paste and remaining curd to the mutton and mix evrything nicely. cook for     7- 8 mins. 

8. Place evrything in a pressure cooker. Add some water and cook for 4-5 whistle or until mutton is done.

9. In a small bowl heat 1-2 tsp of milk . Few strands of saffron is added to it.

10. Once meat is done check the sesoning and consistency of the gravy. the gravy should be soupy. Then add the milk- saffron     mixture and 1 tb sp kewra essence, mix well and switch off the heat.Let it seat for 30 mins.

11. Serve it with nan,biriyani or laccha paratha.

Rajasthani red chicken curry

Ingredients

For marination

• lemon juice: 3 tb sp
• ginger paste: 2 tb sp
• chili garlic paste: 1.5 tb sp
• yogurt: 4 tb sp
• kashmiri red chili powder: 2 tb sp

For the gravy

• cooking oil: as needed
• sliced onion : 5 cup
• bay leaves : 2
• green cardamom : 4
• black cardamom. : 2
• cinnamon stick : 2
• cloves : 4
• ginger paste : 4 tb sp
• Garlic paste : 2.5 tb sp
• turmeric powder : 1 tsp
• coriander powder : 2 tb sp
• Kashmiri red chili powder (for less heat and a lot of color) : 4 tb sp
• (u can also use 10- 15 dry red chili for more heat)
• garam masala powder  : 2 tsp
• warm water : as needed
• whisked yogurt :  1.5 cup
• minced garlic :  2-3 tablespoons
• fresh lime : 1 tsp

Method

1.wash the chicken pieces.with a sharp knife, make 2-3 deep slits in the chicken drumsticks.Combine all the ingredients for the marinade and add it to the chicken pieces and set aside.Let it rest for about 4 hours. 

2.If you are using dry whole red chilies instead of red chili powder, soak whole dried chili in warm water for sometime. Then grind to a smooth paste using little water.

3.Heat oil in a large thick bottomed pan. Add the thinly sliced onion and cook slowly until they turn golden to brown.Once the onions are near done and a lighter shade of brown add the bay leaves, cinnamon, cardamoms and the clove to the pan. Saute for about a minute and add the marinated chicken pieces. Save any extra marinade.

4.Increase the heat, Cook the chicken until they turn slightly brown, coating them with the spice mix and onions and browning them on all sides.

5.Combine Garlic paste, coriander powder, turmeric powder ,red chili powder and salt in a cup of water. Add the extra marinade to the chicken if you have any. Add this spice and water mix to the pan and cook at medium heat until there is almost no water and the spice mix separates and the oil leaves the sides of the pan.

6.Add the 6-7 cups of warm water, tightly cover and cook until the chicken is done.Switch off the heat if done and cover.

7.Now add garam masala powder,whisked yogurt,chopped garlic. Cook another 2-3 min and switch off the flame and cover tightly until ready to serve.

8.Add 1 tsp lime juice if you wish before serving and serve with tandoori roti/Naan/ pulao.

Mutton Dakbunglow

Ingredients

• Mutton : 1kg 
• Boiled eggs : 6
• Finely chopped Onion : 6 
• Garlic paste : 2 tbsp
• Ginger paste : 3 tb sp
• Green chili paste : 1 tsp (if u need more heat u can use more)
• Tomato puree :  1 tb sp
• Coriander powder : 1 tbsp
• Whisked yogurt: 200 gms
• Char Magaz paste : 2 tb sp
• Bay leaves : 2
• Green cardamom : 3 pcs
• Cinnamon stick : 2 pcs  
• Kashmiri red chili powder : 5 tsp full
• Nutmeg- Mace powder : 2tsp
• Garam masala powder : 2 tsp
• Ghee : as needed
• mustard oil : 4 tb sp
• Salt : as per taste

Method

1.Wash the Mutton properly.

2. Marinate the mutton with yogurt, salt and green chili paste and set aside for 2- 3 hrs.

3.Boil the eggs and fry it in mustard oil and set aside.

4. Heat ghee in a large thick bottomed pan.Add bay leaves. green cardamom . cinnamon and saute until they turn brown.

5. Add rest amount of mustard oil to the same pan. Heat oil+ ghee mixture. Add ginger -garlic paste and saute it for 2- 3 mins. 

6. Then place chopped onions and  fry them  till it becomes Brownish in Color.

7.Add coriander powder,turmeric powder, kashmiri red chili powder and tomato puree and fry them till raw smell of tomato go away.

8. Now place the mutton in the pan and fry it under low flame and cover them with a lid.

9. When Mutton is half done add char magaz paste and mix it very well.

10. Add salt as per taste.

11. Add 2 cups of warm water to the mutton and cook til the mutton is fully done. (it will take approximately 45 mins)

12. check the right consistency of the gravy . Add the fried eggs.

13. Add garama masala powder, nutmeg -mace powder and mix well. 

14. Mutton dakbunglow is ready. Serve it with naan/ roti/ rice.