Chicken Pulao

Ingredients

Chicken – 250 gm

Basmati rice – ½ kg

Onion – 1

cumin seed - 1 tsp

 ginger garlic paste – 1 tsp

tomato – 1

green chilli – 2

few curry leaves or 1 bay leaf

red chilli powder – 1 tsp

corriander powder – 1 tsp

roasted cumin powder – 1 tsp

garam masala – ½ tsp

juice of half lemon

corriander and mint leaves

salt as per taste

Method

Wash chicken and keep aside.

Wash rice and soak in water for half an hour.

Heat oil in a pan. Add cumin seeds and let it splutter. Then add curry leaves, green chillies and stir fry for a minute. Then add onions and fry till golden brown in color.

Add ginger garlic paste and saute for few seconds till the raw smell goes and then add tomato and cook till it is completely mashed.

Then add all the powdered masala  and salt and stir fry for a minute and then add chicken pieces. Mix it well and cook for 2 minutes.

Add water double the quantity of rice and corriander leaves and lemon juice.

Let it boil. Add drain rice and cook till the rice is fully cooked on a medium flame.

Serve it hot with raita.

Mexican Paratha

Ingredients

Onion – 1

Crushed garlic – 3 to 4

Green chilli – 2

Green, yellow and red capsicum – 1 each

Tomato – 1

Boiled and crushed corn – 1 cup

Paneer – 100 gm

Cheese – 100 gm

Salt as per taste

 Coriander leaves for garnishing

Chicken Spread

Ingredients
Chicken - 200 gm  boiled and shredded/minced
crushed flakes of garlic - 3 to 4
red chilli sauce - 1 tsp
green chilli sauce - 1 tsp
salt and pepper to taste
egg - 1
sesame seeds for garnishing
few bread slices

Method
Mix all the ingredients together and spread on the bread. Sprinkle sesame seeds on top and shallow fry it in oil till cooked. Serve hot.

Gola Kabab

Ingredients

Mutton keema – 500 gm

Garlic paste – 2 tsp

Ginger paste – 1 tsp

Fried onion paste – 2 tbl.sp

Cumin seed – 1 tsp

Poppy seed – 2 tsp

Cardamom powder – ½ tsp

Mace powder – ¼ tsp

Nutmeg powder – ¼ tsp

Star aniseed – 2 broken pieces

Paprika – 2 tbl.sp

Garam masala – 1 tsp

Egg – 1

Vegetable oil – 1 tbl.sp

Red chilli powder and salt  as per taste

Lemon juice – 2 tsp

Coriander and mint leaves – ¼ cup

Charcoal – 2 pieces for smoked flavor

Cloves – 2

Oil – 1 tsp

Method

In a bowl add minced mutton and all the other ingredients. Mix well. Leave  it to marinate for few hours.

Burn charcoal piece on a gas flame.

 Take a small bowl, put few onion peels and put the burnt charcoal pieces over it, even put cloves and one tsp of oil.  Immediately  place this in the center of the minced mutton bowl, cover it and leave it aside for 5 minutes.

After five minutes, remove the charcoal bowl, you will get nice smoked smell in the mince keema.

Make round balls of this mince mixture and bake it in a preheated oven at 220 degree for 20 to 25 minutes or fry in oil.

Garnish with green chilli and coriander and mint leaves and serve hot with naan or roti.

Sheerkurma Recipe

Ingredients

Sheer kurma

Milk – 1 litre

Vermicelli – 1 cup

Chopped nuts – ½ cup like almond, pistachio, cashewnuts and raisins

Cardamom powder – ½ tsp

Nutmeg powder – a pinch

Sugar as per taste or condensed milk

Ghee/butter

Method

Heat about 2 tbl.sp of ghee or butter and fry chopped nuts and raisins till golden brown in color.

Add milk and leave it to boil.

When it starts boiling, add vermicelli, sugar or condensed milk, cardamom powder and nutmeg powder.

Cook for 2 minutes more and serve hot or cold.

You can even add 100 gms of khoya for more rich and tasty sheerkorma.

Shirkurma Recipe