Rogan Josh

Ingredients:

1. 1 kg lamb or mutton, 
2. 1-1/2 tsp asafoetida(hing), 
3. 2 bay(tejpatta) leaves, 
4. 8 cloves, 
5. 8 black pepper, 
6. 2" piece of cinnamon, 
7. 4" piece ratanjot, 
8. 5 cardamom, 
9. 2 tsp coriander powder, 
10. 1 tsp cumin powder, 
11. 1 tsp turmeric powder, 
12. 3-4 kashmiri dry red chillies grounded, 
13. 2 tsp ginger paste, 
14. 2 cup yogurt beaten, 
15. 4 tsp oil, 
16. Salt to taste.

Preparation:  For Ratan jot : Heat oil in a pan with ratanjot for around 2 min, keep the oil aside for later use.
For Rogan Josh : Next, heat oil in a deep frying pan on medium heat. Then add the cardamom, asafoetida, bay leaves, cloves, black pepper, turmeric and cinnamon. Stir till whole mixture is fried and becomes fragrant. Now add  red chilies and oil prepared with ratanjot to it, stir for 1 minute. Now add lamb pieces and keep stiring until pieces become red brownish in color  should take around 15 minutes. Then add ginger paste and stir for 15-20 seconds. Now add 4 tbs of water and stir continuously for another 10 minutes on low heat. Then add the coriander, cumin, and the salt. Stir fry for 30 secs. Now add yogurt and stir for another 3-4 minutes. Next add 1 cup (if want more gravy add more water) water and make sure to stir and scrape all the sediments from the bottom of the pan. Now cover the pan and cook on low heat, steering occasionally until meat is tender it should take around 1 hour.Once done enjoy your hot rogan josh with steam hot rice or tandoori roti.

Chicken Biryani

Ingredients:

1. 800 gms Chicken,
2. 2 cup Rice,
3. 2 tsp Oil,
4. 2 Onions,
5. 2 tsp Ginger-Garlic paste,
6. 1/2 tsp Garam Masala Powder,
7. 1/2 tsp Turmeric Powder,
8. 2 tsp Black Pepper Powder,
9. 1 Tomato,
10. 1/2 cup Coriander Leaves,
11. 1 Cardamom,
12. 1" Cinnamon,
13. 2-3 Cloves,
14. Salt.

Preparation: Heat oil in a deep pan over medium flame. Add sliced onions and fry till brown. Remove onions from pan, drain and set aside for garnish. Remove half the oil from the pan and return to medium flame. Add minced onions, ginger-garlic paste. Cook over low flames for 2 to 3 minutes till well blended.  Add chicken, spice powders and salt. Stir and cook over medium flame for 5 minutes, cont. stir so that it does not stick to pan. Lower flame and cook for a further 8 to 10 minutes till water released from chicken is almost absorbed. Add tomato and coriander leaves and cook for about 5 minutes. Now add Rice to pan with whole spices. Stir till rice turns translucent. Mix in 2 cups of water. Cover pan and put a weight on the lid. Steam cook rice over moderate-low heat for 10 to 15 minutes till water is absorbed and rice is tender.Finally, Garnish with fried onions.

Kadai Chicken

Ingredients:

1/2 kg Boneless chicken,
2 Onion,
1 capsicum,
1 Tomato,
1 tsp Ginger garlic paste,
Corrainder leaves,
4 tsp Oil,
3 tsp Red chilli powder,
1/4 tsp Turmeric powder,
1 Green chilli,
Salt.

Preparation: Take a Kadai and heat oil, add onions, green chili and ginger garlic paste, fry them till golden brown, add the chopped tomato and cook until soft. Now add chicken along with turmeric powder, red chilli powder, 1 tsp garam masala and salt. Fry everything until the masala coats the chicken and when the oil seperates, add chopped green bell pepper and cook for few more minutes. Finally, garnish with corrainder.

Fish Curry

Ingredients:

1. 250 gms fish,
2. 1 cup coriander leaves chopped,
3. 2 tomatoes finely chopped,
4. 2 tsp oil,
5. 8 cloves garlic,
6. 2 green chillies chopped,
7. 1 tsp methi seeds,
8. 1 tsp coriander powder,
9. 1/4 tsp turmeric powder,
10. Salt.

Preparation:  Marinate the fish in salt and turmeric powder for 15 minutes. Shallow fry the fish pieces, drain and keep aside. Grind the coriander leaves, garlic and green chillies. Heat oil, add masala paste and fry till the oil separates out. Add tomatoes, methi seeds and powder masalas and fry till the oil begins to float on top. Add about 1 cup water. Bring the gravy to a boil. Add the fish slices and cook for another 10 min. Serve hot.

Mutton Curry (Microwave)

Ingredients:

1. 1 kg Mutton,
2. 1 Bay-leaf,
3. 6 Cardamoms,
4. 2 gm Saffron,
5. 4 Cinnamons,
6. 8 Cloves,
7. 5 Cup oil,
8. 1/2 tsp Black pepper,
9. 1/2 Cup yoghurt,
10. 3 tsp Ginger paste,
11. 3 tsp Garlic paste,
12. 3 tsp Green chilli paste,
13. Boiled egg,
14. Mint,
15. Salt.

 

Preparation: Take a frying pan and heat oil in it, fry cinnamon, cloves, cardamom and bay leaf till brown. Add ginger, garlic and green chilli paste to it. Fry for a few minutes and combine yoghurt and mutton cubes with it. Place it in a glass dish, cover it and microwave them for about 10 minutes. Now stand it for about 5 minutes. When meat is tender, add salt, pepper and saffron and microwave it again for about 3 to 4 minutes.Finally, garnish it with boiled egg and mint. Serve it hot.

Egg Bhurji

Ingredients:

1. 6 Eggs,
2. 1/2 tsp Garam Masala,
3. 1/2 tsp Ginger Paste,
4. 1 tsp Red Chilli Powder,
5. 1/4 cup Frozen Green Peas,
6. 1 Onion (chopped),
7. 2 Green Chillies (chopped),
8. 1 Tomato (chopped),
9. Fresh Coriander Leaves (chopped),
10. 3 tbsp Vegetable oil,
11. Salt to taste.

Preparation: Beat eggs in a bowl; add salt and red chilli powder. Heat the oil in a non-stick pan. Add the green chillies, ginger paste and onions. Heat it until onions turn golden brown. Then add tomatoes and cook until tomatoes are soft. Add green peas and cook for another 3 minutes. Add beaten egg and mix well. Let the beaten eggs to set a little and then, turn it on the other side, breaking it into small pieces until cooked well. Splash garam masala powder. Garnish with chopped coriander/cilantro leaves.

Butter Chicken

Ingredients:

1. Raw chicken 650gm,
2. ½ kg: Curd,
3. 1 tsp: Ginger garlic paste,
4. 1 tsp: Red chilli powder,
5. Salt to taste,
6. 100 gm: White butter,
7. ½ kg: Tomato (pureed),
8. ½ tsp: Black cumin seeds,
9. 1 tsp: Red chilli powder,
10. Salt to taste,
11. 100 gm: Fresh cream,
12. 75 gm: White butter,
13. 4-5: Sliced green chillies,
14. ½ tsp: Crushed fenugreek leaves.

 

Preparation:   For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight. Then roast the marinated chicken in an oven for about 5-10 minutes till it is three fourth done. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, red chilli powder and salt. Mix it well. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves. Cook till chicken is done. Serve hot.

Egg Curry

Ingredients:

1. 4-6 hard boiled eggs
2. 5 tbsps refined cooking oil,
3. 2 medium sized onion cut into quarters,
4. 3 medium sized tomatoes cut into quarters,
5. 2 potatoes,
6. 2 green chillies,
7. 2 tsps garlic paste,
8. 2 tsps ginger paste,
9. 2 tsps coriander powder,
10. 1 tsp cumin powder,
11. 1 tsp garam masala,
12. 1/2 tsp turmeric powder,
13. 1/2 tsp red chilli powder,
14. Chopped fresh coriander leaves to garnish,
15. Salt to taste.

Preparation:  Heat 2 tbsps of the cooking oil in a deep pan and when hot, add the onions. Fry till slightly golden. Turn off the fire. Use a slotted spoon to remove the onions from the pan and put them in a food processor. Grind the onions, tomatoes, green chillies into a smooth paste. Try not to add water while grinding, if possible. Heat the remaining oil in the same pan and add the paste you just made to it when it is hot. Fry for 2-3 minutes. Add the ginger and garlic pastes, all the dry spices, mix and fry till the oil begins to separate from the masala (onion-tomato-spice mix). Now add 2 cups of warm water to this masala and bring to a boil on a medium flame. If adding potatoes to the curry, add them now and cook till half done. Half slit the boiled eggs vertically and add them gently to the gravy. Simmer the flame and cook for 10 minutes or till the gravy is thickened/ reduced to about 3/4 of the original quantity (when you added the water). If you have added potatoes they should ideally be cooked by now. Turn off the fire. Finaly, garnish with chopped coriander leaves. Serve hot.

Chicken Tikka Masala

Ingredients:

1. Chicken - 500 gms boneless pieces,
2. 2 tsp Ginger and garlic paste ,
3. 1/4 tsp Turmeric powder,
4. Chilly powder - 1/2 tspn,
5. Coriander powder - 1 tspn,
6. Garam masala - 1 tspn ,
7. Cumin powder - 1/2 tspn ,
8. Salt , Curd - 1/2 cup beaten well,
9. 1 onion chopped ,
10. 2 tsp Tomato puree,
11. 1/4 tsp Turmeric powder,
12. 2 tsp Coriander powder,
13. 1 tsp Chilly powder,
14. 1 tsp Ginger and garlic paste,
15. 3 tsp Oil,
16. 1/2 tsp Garam masala powder,
17. Coriander leaves finely chopped for garnish,
18. 1 tsp Cream,
19. Salt.

  

 

Preparation:  Marinade for one hour. Then put this on skewers and grill till cooked. Or you can put it on a pan and let the flame be low or even bake it till done. Heat oil in a vessel, fry onions and add ginger and garlic paste. Let it fry well till the oil separates. Then add all the powdered masala, and the tomato puree, salt to taste add a little water and let the gravy thicken. Then add the chicken pieces and cook for a while, finally when the gravy is thick, remove from fire. Garnish with coriander leaves and cream.

Chilli Chicken (Dhaba Style)

Ingredients:

1. 1/2 kg chicken boneless
2. 1 tbsp vinegar
3. 1 tbsp soya sauce
4. 1/2 tbsp ginger paste
5. 1/2 tbsp garlic paste
6. 1/2 tsp green chilli paste
7. 1 tbsp corn flour
8. 1 tbsp ginger (finely cut)
9. 4 green chillies (finely cut)
10. 2 tbsp green coriander (chopped)
11. 10 curry leaves
12. 1 cup onion (finely cut)
13. 1/2 tsp red chilli powder
14. 1 tbsp honey
15. 1 tbsp lemon juice
16. 1 tsp salt or to taste
17. 1/4 cup oil

Preparation: Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan. Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water. Now transfer this to a micro dish and micro high for 3 minutes. Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently. Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes. Finally, garnish with fresh coriander and green chili. Serve hot.