Chatpatay Chicken Strips

Ingredients:

Boneless Chicken (Cut into strips) - 1/2 Kg
Red Chilli Powder - 1 1/2 Tsp
Black Pepper Powder - 1 1/2 Tsp
Cumin (Roasted and Crushed) - 1/2 Tsp
Green Chilli Paste - 1 Tbsp
Egg (Beaten) - 1
Flour (Heaped) - 2 Tbsp
Corn Flour - 4 Tbsp
Dried Fenugreek Leaves - 1 Tbsp
Carom Seeds - 1 Tsp
Saffron food colour - 2 pinch
Salt to taste

Method:
Mix all the ingredients and marinate for half an hour. Now deep - fry in hot oil and serve with mint dip or sauce.

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Bhuna Mutton

Bhuna Mutton Fry Ingredients:

Mutton - 1/2 kg

Green Chillies - (2 - 3) - (Take bulletchillies as they have more taste. Don't take very small ones

Garlic - 4 pieces

Green Papaya Paste - 2tbsp

Vinegar - 2 tbsp

Black pepper - 1 tsp (or 1/2 as you like.)

Garam masala 1/4tsp

Oil - 4tbsp

Salt to taste

First of all flatten mutton pieces in a pestle.

Then blend green chillies, garlic pieces and vinegar.

Add papaya, green chilli paste and salt and leave it in the refrigerator for 2 to 3 hours.

Take a wide bottomed kadai. Put mutton over it and cook on medium flame covered with lid.

At this time water and all juices will come out.But don't worry and soon as you will see mutton is cooked put the flame high. Add 3 tbsp oil .mix well.

Add garam masala. 

2 small slices of lemon. Keep scraping masalas from all sides.when sauté well from all sides switch off the flame. And serve. Yummy Bhuna Mutton is ready!

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Makhani Chana Dal Palak

Ingredients 

Spinach - 3 bunches, medium size (boiled and finely chopped)

Tomatoes (finely chopped) 3 medium

Boiled chana dal - 1 cup

Fenugreek leaves - 1 small bunch

Red chilli powder - 1 tsp

Chopped ginger - 1 tsp

Cumin powder - 1 tsp

Coriander powder - 2 tsp

Thin slices of garlic - 1 tsp

Onion - finely chopped - medium sized - 1 onion

Butter - 1 small blob 

All spice powder - 1/2 tsp

Salt to taste

Method:

In a vessel, add oil and fry onions till translucent. Add ginger and chopped tomatoes. Saute well. Season with red chilli powder, cumin powder and coriander powder. Mix well. Then add spinach, fenugreek, and chana dal. Simmer it with half cup of water and all spice powder.

•For tempering

Give tempering with butter and chopped garlic. Serve hot with rice or any bread.

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Tangdi Kebab with Orange and Corn Flavour and Shaljum Rice

Tangadi kabab with corn n orange flavour

Chicken legs 6

Salt to taste

Red chilli powder

Haldi quarter tsp

Boiled n crushed corn( not tin ones)fresh ones

Orange juice 2 tbsp

Bhuna besan 2 tbsp

Mustard paste 1 tsp

Black pepper powder half tsp or to taste

Garam masala powder

Coriander leaves

garlic paste

Chat masala

1 grinded onion

Coconut milk powder 2tsps

Method.

First scrape out meat of all chicken legs ( don't discard bones ) n then add things  and put it in chopper.when coarsely chopped add coriander leaves and now make kebabs on bones of chicken.

Keep in fridge for  half n hour n shallow fry it.mazedaar tangadi kababs r ready

Mint n anardana chutney.

4 tbsp curd

Mint n green chilli grinded

Salt

Zeera powder

Dry Anardana grinded

Pinch green colour

Chat masala.

First take mint n green chillis paste in bowl.

Then add salt ,zeera powder

Anardana ,chatmasala.green colour

Now slowly add  curd to it n mix till smooth. Ready to serve

Shaljum rice

Shaljum cut in chips

Khada garam masala( all spices included)

Salt to taste

Chicken cube

Butter

Onion 1 medium

2 tomatoes

Method.

First soak 3 cups of rice in water.

Now fry onions in buttter n little oil

When translucent add Shaljum chips.fry it nicely.then take it out

Add garam masala

chicken cube.

Salt n add water enough to cook rice.on simmer add chaljum chips n fresh coriander n green chillies.serve hot.

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Red Dum Mutton

Red dum chicken or mutton.
Chicken 1 kg

Dahi half cup

Tomato ketchup half cup

Chilli garlic sauce 2 to 3 tbsp

Vinegar  1 tbsp

Almonds handful grind into powder.

Salt

kashmiri red chilli pd 2 tsp full heaped.

Pinch of bush colour.

Kasturi methi 1 tbsp

Garam masala 1 tsp levelled

Pinch of sugar

Marinate chicken with all ingredients n keep for 15 mins.

In a vessel add oil generously. Add one big onion fine chopped.Saute till it turns golden.Then add chicken to it chicken toit.

Cook on high flame till it changes its colour.then put it to simmer till chicken cooks well n oil floats on top.then add crushed kasturi methi.garam masala.To it.Add a pinch of sugar to it.Its yummy.Mostly prepared in weddings.

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Strawberry and Chocolate Parfait with Coconut Cream and Strawberry Sauce

​Ingredients:

Curd (1/2 cup)

Sugar (1/2cup)

Coconut cream (3/4 cup)

Whipped cream (1 1/2 cup)

White chocolate chips (1/4 cup)

Semi - sweet dark chocolate (1/4 cup)

Icing Sugar (4 tbsp)

• For Strawberry Sauce
Strawberries (1/2 cup)

Corn Flour (1 tbsp)

Or you can use any readymade berry pie filling.

Method:

Beat curd, coconut cream and whipping cream with sugar. Now in double boiler, add white chocolate chips and melt it. Let it cool down and add it to the cream mixture. Then beat for another 1 minute till soft peaks occur. Melt Semi - sweet Dark chocolate and icing sugar and keep it aside. 

Method for Strawberry sauce:

Take water and let it boil. Add sugar to it. Mix well. Put crushed strawberries in it. After a minute, add corn flour. Mix with water. Cook till sauce thickens lightly. Let it cool at room temperature for assembling. Take serving dish or serving glasses. First make layer of strawberry sauce. Then pour cream mixture to it. Then chocolate sauce. Again pour cream mixture over it. Then end up with strawberry sauce and chocolate and serve chilled.

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Makhani Halwa

Makhani halwa.

Suji 1 cup

Milk 2 to 3 cups

Sugar 3 /4 cup 

Ghee 3/4 cup

Rose water quarter tsp

Elaichi 1 to 2

Dessicated coconut half cup

Mawa 3/4 cup

Method. 
First soak Suji in milk for 10 to 15 mins.

Now take a Kadai

Add ghee, ellaich crushed and suji mixture.

On the stove

Now keep mixing well

Then add coconut. Mix well

Add sugar and sauté  till ghee seperates .then add mawa to it n rose water.add pistachios walnuts any nuts you like. Serve hot.

Place it in a tray and garnish with dry fruits and silver leaves.

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Chocolate Brownie Cake

Chocolate Brownie Cake

Ingredients:

All Purpose Flour (1 1/2 cup)

Cocoa Powder (3/4 cup)

Baking Powder (1 tsp)

Baking Soda (1 tsp)

Icing Sugar (1 cup)

Eggs (Medium sized, 4)

Milk (1 cup)

Oil (3/4 cup)

Chocolate Sauce and nuts (For garnishing)

Icing Sugar (For garnishing)

Method:

Pre - heat oven at 180° C. Sieve flour, cocoa powder,baking powder and baking soda two times. Now beat eggs, then gradually add oil and beat well. When beaten well, mix sugar slowly, then beat again for 2 - 3 minutes. Add the dry ingredients and mix with spatula. Add milk to it, and fold gently. Bake in pre - heated oven for 25 minutes at 180° C. Sprinkle icing sugar and serve with chocolate sauce and nuts on top.

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Instant Milk Cake

Ingredients:

Milk (4 cups)

Full cream powder (2 1/2 cup)

Fresh curd (1 cup)

Sugar (1 cup)

Ghee (1 cup)

Rose water (1/2 tsp)

Almonds and pistachios  (for garnishing)

Method:

Take a kadai. Add all ingredients except rose water and mix well. Keep it on high flame for 5 minutes while stirring continuously. Take a spatula for convinience. Keep stirring all time so that the solids do not burn from the heat. Keep mixing till the ghee comes out, and the mixture loses extra moisture. Then lay it on a grease tray. Garnish with almonds and pistachios. When becomes cool and firm, cut into desired slices and serve.

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Maslaydar Sindhi Biryani

Ingredients:

Chicken or Meat (500gms)

Rice (300gms)

Curd (1 cup)

Potatoes  (3 - 4 medium size)

All Spice Powder (2 tsps heaped)

Tomatoes (3 - 4 medium sized)

Dried Plums (5 - 6)

Fried Onions (3/4 cup)

Oil (3 - 4 tbsp)

Cumin (1/2 tsp)

Fresh Coriander and Mint Leaves (2 - 3 tsps)

Green Chilli (Slit 2)

Clarified Butter or Ghee (2 tbsp)

Saffron Colour (a pinch)

Red Chilli Powder (2 tsps)

Ginger Garlic Paste (3 tsps)

Turmeric (1/4 to 1/2 tsp)

Black pepper (1/2 tsp)

Salt to taste
Method:

Take oil, add chicken to it and saute well. Then add Ginger Garlic Paste and mix well. Fry for a minute. Then add curd, red chilli powder, turmeric powder, all spice powder, salt, black pepper, crushed cumin powder and mix well. Add 1 cup of water, then add potatoes to it. Cook till chicken and potatoes are half done. Let the gravy be a little liquidy only at least 2 cups. Now boil rice in other vessel with salt till 3/4 done. Now on the chicken gravy, place round thin slices of tomatoes, green chillies, fresh coriander and mint leaves. Now put the semi - cooked rice over it. Pour saffron colour and Ghee/Clarified Butter over it. Cover lid with foil so that the steam doesn't come out. Cook on high flame for 5 minutes then put on simmer for 35 minutes. Serve with Raita and Fresh Salad.

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Fruity Nutty Shirkhand

Ingredients:

Hung curd 1 cup

Creamhalf cup

Elaichi pd half tsp

Few saffron strands

Pomegranate or any fruit u like half cup

Powdered sugar 3 tbsps

Coconut milk powder 2 tbsp (Optional)

Method:

Now take hung curd add cream to it.sugar, elaichi powder saffron soaked in little milk, coconut powder

Beat all till light and fluffy

Now add fruits and nuts of your choice. Chill and serve!

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Bhuna Tandoori Murgh

Bhuna Tandoori Murgh

Ingredients:

Chicken 1/2 Kg

Curd 2Tbsp

Tikka Masala 1Tsp

Tandoori Colour (a pinch)

3 Cardamons

2 Cloves

5 Black pepper corns

Star Anise 1/2pc

Kebab Chini 2pcs

Ginger Garlic Paste 1 Tbsp

Kashmiri Lal Mirch Powder 2tsps

Papita paste 1tbsp

Lemon juice 1 1/2tsp

Brown onions 2tbsp

Coal for smoky flavour

Pinch of chat masala

Roasted Chickpea Flour 2Tbsp

Salt to taste

Bhuna tandoori murgh method:

Chicken cleaned n put cuts on it with knife or fork.
Now take cardamom, cloves ,black pepper ,cinnamon stick star anise ,coriander kababachini n roast lightly on tawa.n grind it in powder.
Add gingergarlic paste in chicken ,salt ,kashmiri lal mirch ,tandoori masala ,papita paste lemon juice , 2 tbsp curd ,tikka masala ,tandoori colour a pinch n little brown onions.marinate for 1 hour.
Now preheat oven in 200 degrees.and put chicken in foil as not to burn the masalas underneath.cook for 50 mins.after 30 mins turn chicken upside down n bake till nice colour .Burn coal n give smoke to it. Sprinkle chatmasala n serve with rumali roti or tandoori naan.

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