Murgh Musallam - 2

Ingredients

Whole Chicken – 1

Onion - 3

Ginger garlic paste – 1 tbl.sp

Green peas – 250 gm

Yoghurt – 250 gm

Potato – 250 gm

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Pepper corns – 9 to 10

Cloves – 9 to 10

Black cardamom – 3

Green cardamom – 5

Cinnamon – 1 inch piece

Egg - 2

Salt and red chilli powder as per taste

Method

Boil green peas and potato. Cut potato into 8 pieces. Boil egg.

Fry onion in oil till golden brown. Make a paste of whole masala.

Make a mixture of green peas, potato, boiled egg, onion, salt, chilli powder and whole masala and apply it on the chicken both from outside and inside and tie it with a thread.

Heat ghee about 250 gm and add youghrt to it and stir for a minute and then add this whole chicken and cover it with yoghurt. Cover the lid and cook on a low flame. Check at regular intervals so that it doesn’t burn. While serving cut into pieces, garnish with coriander and mint leaves and slice of onion.

Murgh Musallam - 1

Ingredients

Whole Chicken – 1

Ginger garlic paste – 1 tbl.sp

Yoghurt – 250 gm

Cumin seed – 1 tsp

Shahi jeera – ½ tsp

Pepper corns – 10 to 12

Cloves – 10 to 12

Black cardamom – 4

Green cardamom – 6

Cinnamon – 1 inch piece

Salt and red chilli powder as per taste

Method

Wash chicken.  Add 250 ml of water to yoghurt.

Make a paste of cumin seed, shahi jeera, pepper corns, black cardamom, green cardamom and mix with the yoghurt along with salt and chilli powder. Apply this on the whole chicken both from inside and outside and refrigerate it for two hours for marinating.

Heat ghee/butter about 250 gm and cook this whole chicken on a very low flame till the chicken is cooked and the whole moisture is absorbed.(cover it with a lid and cook)

Moong Dal Hummus

Ingredients

Moongdal - 1 1/2 cup 

tahini paste or sesame seed paste - 1 1/2 tbl.sp

olive oil - 1 cup

lemon juice - 2 tbl.sp

Garlic - 1 tbl.sp

Roasted Cumin powder - 1 tbl.sp

black pepper powder - 1 tsp

red chillli powder - 1 tsp

salt as per taste

Method

Soak moong dal in water overnigh. the next morning, boil water, add this moong dal in the boiling water and cook for 2 minutes and then strain it.

blend it to a fine paste by adding tahini, lemon juice, cumin powder, crushed garlic, pepper, chilli powder, olive oil, salt and serve hot with pita bread.

for making tahini, roast sesame seeds in a pan and then grind it to a fine powder

Aloo Tikki

Ingredients

boiled potato - 2
finely chopped ginger - 1 tsp
onion - 1 small finely chopped
cumin powder - 1 tsp
red chilli and green chilli and salt as per taste
mint and corriander leaves
cornflour - 2 tbl.sp
bread crumbs

Method

take a bowl, add all the ingredients except cornflour and mix it well. make small flat round tikkis.
make a paste of cornfour and water. Dip this tikki  in  cornflour paste and then roll it on breadcrumbs and shallow fry in oil. Sprinkle chaat masala on top.

Rajma Galauti Kabab

Ingredients

Red kidney bean - 250 gms
soya granules - 100 gm
chopped ginger - 1 tsp
chopped green chilli - 1 tsp
red chilli powder - 1 tsp
corriander leaves
garam masala - 1/2 tsp
cumin powder - 1 tsp
corriander powder - 1 tsp
salt as per taste
oil to fry
lemon juice


Method

Soak rajma overnight, drain the water, boil it and mash it. To this add soya chunks and other ingredients and make small flat round balls and shallow fry, Sprinkle little lemon juice on top.

Peanut Butter Pancake

Orange Milkshake