Butter Chicken

Butter Chicken RecipeIngredients:Half kg chicken cut into small pieces, One big Onion,One tomato cut into small pieces,One tbsp ginger & garlic paste,One tbsp chilli powder,1/4 tbsp turmeric,One tbsp garam masala,One tbsp tandoori powder,Half tbsp cumin ground,Two tbsps lemon juice,50 gms cashew paste and Butter/oil as neededHow To Make Butter Chicken:Marinating the chicken with tandoori powder,

Chicken Shakuti

Chicken Shakuti Recipe(Chicken in Coconut Gravy)Ingredients:One Kg chicken medium sized pieces, Five-six tbsps ghee,Eight-ten onions,Juice of two limes,Thick and thin milk extracted from one coconut andOne coconut-grate and roast with two of the onions(sliced lengthwise) and a little ghee,until coconut turns pale brown. For roasting and grinding: Roasted coconut and onion mixture,Two tbsps

Gosht Palak Curry

Ingredients :

1 kg - Mutton
4 nos - Onions
1 cup - Spinach
2 tsp - Green chillies
6 tsp - Red chillies
2 tbsp - Coriander leaves
1 tsp - Ginger-Garlic paste
3 tbsp - Oil
Salt to taste

Cooking Instructions :

- Fry the onions and green chillies in oil till the onions become brown in color.
- Add mutton, mix ginger-garlic paste, red chillies.
- Put the lid over the pan and allow it to cook.
- Add blanched and chopped spinach and again cook for 2 minutes.
- Mutton Paalak Curry is ready, check salt
- Garnish the curry with coriander leaves.

Nihari

Ingredients :

1/2 kg - Beef
1/2 tsp - Turmeric powder
1 tsp - Coriander powder
1 tsp - Ginger paste
1 tsp - Pepper
1 tsp - Chilli powder
4 tbsp - Oil
3 tbsp - Flour
Salt to taste

Spice mix :

2 tsp - Fennel seeds
2 nos - Green cardamom
2 nos - Black cardamom
2 tsp - Coriander seeds
1/2 tsp - Peppercorns
1/2 tsp - Cumin seeds
10 nos - Cloves
1 no - Cinnamon stick
1 no - Bay leaf
1/4 tsp - Nutmeg
Onion slices, coriander, ginger and green chilies for garnishing

Cooking Instructions :

- Take a heavy based pot and heat oil. Fry the meat a little.
- Mix salt, chili powder, turmeric, coriander powder, pepper and ginger paste. Pour a little water. - Mix flour in half cup of water.
- Add this mixture to the meat and boil it.
- Grind all the spice mix until powdery fine.
- Add this to the meat.
- Add 3-4 cups of water cover and leave it to tenderize over very low heat.
- It will take about 7 hours for beef to get done.
- Fry some onion slices in oil until golden brown.
- Garnish the Nihari with it.
- Fresh coriander, ginger and green chilies can also be used for garnishing.

Mirch ka Salan

Ingredients :

500 gms - Green chillies
1 no - Large onion
1 no - Large tomato
1/2 tsp - Turmeric powder
1 tsp - Ground corriander
2 tbsp - Roasted cumin seeds
2 tbsp - Roasted peanut seeds
2 tbsp - Coconut grated
2 no - Garlic flakes
1 no - Ginger
1/2 Cup - Tamarind juice
3 Cups - Oil
Salt to taste

Cooking Instructions :

- Grind the roasted peanut and cumin seeds to make a powder.
- Chop onions and tomatoes finely.
- Grind garlic and ginger to make a paste.
- Heat the oil and fry chilies and keep it aside.
- Fry chopped onions and tomatoes.
- Add ginger garlic paste and fried chillies, saute for 10 minutes.
- Sprinkle tamarind juice and salt
- Add this mixture to fried green chillies.
- Serve it with rotis.

Mirchi Ka Salan

Ingredients :

250 gms - Green chillies
50 ml - Oil
30 gms - Tamarind pulp
100 gms - Beaten yogurt
2 tbsp - Lemon juice
Salt to taste
250 gms - Onions
35 gms - Roasted peanuts
35 gms - Grated coconut
10gm - Ginger
10gm - Garlic
1 Tsp - Sesame seeds
Chopped coriander leaves

Cooking Instructions :

- Saute onions in oil
- Grind sauteed onions, peanuts, coconut, ginger, garlic and sesame seeds to a fine paste.
- Heat oil and deep fry green chillies, remove and keep aside.
- Fry the ground paste in the same oil by stirring continuously.
- Pour little water at regular intervals while frying the paste.
- Stir well by adding yogurt, lemon juice and salt.
- Add tamarind pulp and stir well until the gravy is of sauce consistency.
- Add fried chillies. Bring to a boil and remove from fire.
- Garnish with chopped coriander leaves and serve hot with biryani.

Sheer Korma

Ingredients :

100gms - Vermicelli
Milk - 1.5litre
Sugar - 250gms
Chopped cashew nuts - 50gms
Chopped almonds - 50gms
Chopped dates - 50gms
Powdered cardamom - 6nos
Butter - 4tsp
Water - 250ml

Cooking Instructions :

- Fry nuts in 2tsp butter till light golden colour, drain and keep aside.
- Fry vermicelli in the remaining butter until golden brown.
- Make a sugar syrup (one string consistency).
- Boil the milk until it is thickened to half the quantity.
- Add the fried vermicelli to the milk and cook. Do not allow lumps to form.
- Add sugar syrup and cook for a while until it comes to a homogeneous consistency.
- Sprinkle cardamom powder. Garnish with fried nuts.
- Serve hot or cold.