Khumb Matar Miloni Subji

It a perfect mushroom green peas mix Veggie
Ingredients:

1. Mushroom - 1 packet /200 grams
2. Green peas - 1 Cup (shelled)
3. Oil - 2 Tbsp
4. Ginger garlic paste - 1 tsp
5. Kasoori Methi (Fenugreek Leaves) - 1 Tbsp

For the paste 1, you wud need the following Ingredients:

1. Onions- 2 Nos.
2. Green Cardamoms - 2 Nos
3. Laung (Cloves) - 2 Nos.
4. Saunf (Fennel) - 1 tsp
5. Turmeric Powder (Haldi) - 1/4 tsp
6. Oil - 3 Tbsp

For the paste 2, you wud need the following Ingredients:

1. Tomatoes - 3 Nos. cut into 4 pieces
2. Dahi (Yogurt) - 1/2 cup
3. Salt - 1 1/4 tsp
4. Laal Degi Mirch - 1/2 tsp/ or red chilli powder
5. garam masala - 1/2 tsp

Method:

1. Chop the mushrooms into 4 pieces each
2. Put 2 tbsp oil, ginger-garlic paste and mushrooms in Kadhai. Saute on slow flame and add mushrooms to it and sute them for another 5 minutes and keep aside.
3. Grind all the ingredients of paste 1 in a mixer and make a smooth paste
4. Grind all the ingredients of paste 2 in a mixer for a fine smooth paste.
5. Put paste 1 in the kadhai and cook for 7 to 10 minutes until cooked and leaves the oil on top
6. Now add paste 2 to the above paste along with kasoori methi and cook for another 8-10 minutes.
7. Mix 2 cups of water and peas and let it cook for 10 more minutes on medium flame
8. Finally add the mushrooms and cook for another 5-8 minutes and serve hot.

Grilled Prawns

Ingredients
Prawns/Shrimps 200 grams
Black grapes 8-10
Red grapes 8-10
Green grapes 8-10
Salt to taste
Honey ½ cup
Balsamic vinegar ¾ cup
Red chilli flakes 1 teaspoon
Oil 2 tablespoons + to grease

Method
1.shell, wash and de-vein prawns.
2.skewer the prawns and grapes onto a skewer in the following order: first black grape, prawn, red grape and finally green grape.
3.Season with salt and cook on an oiled grill.
4.Heat a pan and add honey. Add salt and balsamic vinegar and mix well.
5.Add red chilli flakes, mix and set aside.
6. Baste the prawns with a little oil and turn around so that they get cooked evenly all round.
7.Once ready, place the prawns and grapes on a platter. Pour the sauce over and serve hot.

make kulfi in two minutes without cooking

just combine the above three ingredients in a mixer and put kesar strands and almond flakes and just freeze

ya its that simple it is just amazing no cooking required and just takes two minutes of can opening time and two more minutes to mix all of them together and say freeze

super hit desi kulfi is ready to serve and top it with faluda [boil rice vermicelli and soak in sugar syrup] and desi kulfi faluda is ready

dedicated and discovered specially for indian abroad who miss maa ke haath ki kulfi what a perfect substitute

note the ingredients once again

1 can evaporated milk see foto above

1 can milk maid see foto above

1 can presidency fresh cream small carton or nestle cream tinned pack small one

thats it but do leave a comment if u got a gaga review from ur family

cheers and happy cooking oops no cooking just mixing//////

Instant Khatti Meethi Tangy Chutney

This is an excellent substitute for imli chutney just incase u are running out of time/ingredients..
Awesome thats what I can say...Must try next time.

Preparation Time : 5 mins
Cooking Time : 10 minsS


Ingredients:
1 tbsp amchoor powder
3 tbsp Jaggery (Gur)
1/2 tsp roasted jeera powder
1/4 tsp red chilli powder
1/4 tsp salt
1 /4 tsp garam masala
1/4 cup water

Method
1. First mix all the ingredients in a small pan.
2. Then cook on low flame, till all the ingredients dissolve properly and check that the chutney is of right consistency.
3. Cool.
4. Serve with Indian Snacks jaise samosa chaat!! Chaat Papri!! Dahi Bhalla!!! Bas Bas..moonh mein paani aa gaya!! Hahahaha!!

Pomfret in sweet and sour Sauce

This is a good change for all those who love Pomfrets..
Serves 4

Ingredients:
2 medium sized Pomfrets
1 large sized Onion
1/2 bunch Fresh coriander leaves
3 Green Chillies
1 medium sized Tomato
1/4 cup Refind Oil
2 tsps Ginger paste
2 tsps Garlic paste
1 tsp Cumin powder
1 tbsp Vinegar
1 tbsp Worcestershire sauce
1 tsp Sugar
1 tbsp Refined flour
Salt to taste


Method
1.)First take the fish and trim it by removing the head and cleaning the insides.
2.)Then cut into one inch thick slices and wash thoroughly. Pat dry.
3.)Peel, wash and thinly slice onion and also clean, wash and chop coriander leaves. Remove stems, wash and slit green chillies. Wash and chop tomato finely.
4.)Heat oil in heavy bottomed pan on moderate heat. Add sliced onion and fry till light brown in colour. Add ginger paste, garlic paste, cumin powder, chopped coriander leaves and slit green chillies. Fry till the mixture turns light brown.
5.)Place fish slices gently in the pan and cook, gently spooning the masala over the slices. Add chopped tomato.
6.) Now blend the vinegar, Worcestershire sauce, sugar and refined flour and stir into the fish-tomato mixture.
7)Add one cup of hot water and salt to taste. Cover the pan and allow to simmer gently over very low heat until fish is cooked.
8)There should be a piquant, thick gravy clinging to the slices of fish. Adjust seasoning. Remove from heat.
9) Serve Hot!!!

Mouth watering!! Isn't it!! Must try !!

Mumbai Ka Masala Toast

Ingredients
Serves 4
12 Bread slices
1 tsp Oil
1/2 tsp Mustard seeds
8-10 Curry leaves
2 Green chillies (finely chopped)
3 medium sized Potatoes (boiled & mashed)
1/2 tsp Red chilli powder
1 tsp Dry mango powder (amchur)
Salt to taste
1/2 cup Butter (softened)
2 medium sized Tomatoes (cut into round slices)
2 medium sized Onions (cut into round slices)
Pepper powder to taste
1½ cups Cheese (grated)
2 small sized Capsicum (cut into long strips)


Method:
Heat oil in a pan. Add mustard seeds. When they splutter add curry leaves and green chillies. After a minute add mashed potatoes, red chilli powder, amchur powder and salt. Mix well and set aside. Apply butter to two slices of bread. Arrange a little portion of the prepared potato mixture on one of the buttered slices, top it up with a few slices of onion, a few slices of tomato, sprinkle some salt and pepper. Keep another bread slice over it with buttered side down. Sprinkle a little grated cheese and capsicum strips over the bread slice. Finally cover with a third bread slice. Apply a little butter on both the sides of the sandwich and grill it till golden brown and crisp. Cut into triangles and serve hot with tomato ketchup. Similarly prepare the other sandwiches.

Punjabi Malai Chicken Tikka

Serves: 6-7

Ingredients:

500 gms Boneless Chicken - cut into 1 1/2" pieces
or you can also use 500 gms of chicken breasts (3) - cut into 2" pieces

For Marinade:
3/4 cup thick cream
1/4 tsp green cardamom powder (seeds of 2-3 chhoti iIIaichi - crushed)
1 tsp white or black pepper powder
1 tsp garlic paste
2 tsp ginger paste
3 tbsp cornflour
1 tbsp melted butter
1/2 tsp garam masala powder
1/4 tsp amchoor
1/2 tsp jeera powder
1 1/2 tsp salt
2 green chillies - crushed, optional

For BASTING (POURING ON THE KEBABS)
2 tbsp melted butter or oil

Method:
1. Mix all the ingredients of the marinade- cream, chhoti illaichi powder, white pepper, ginger-garlic paste, cornflour, melted butter,garam masala, amchoor, jeera powder, salt and green chillies.
2.Marinate chicken covered with a plastic wrap/cling film for 1 hour in the refrigerator.
3.Heat an oven at 180°C or heat a gas tandoor on gas for 15 minutes on low heat.
4. Place the well coated chicken pieces on the grill or skewer the chicken pieces.
Roast for 10 minutes or until cooked, thoroughly basting (pouring) with melted butter or oil at least once in between. Roast for another 5 minutes.
5.Sprinkle chaat masala and serve hot with poodina chutney or garnished papadums.

Imp Note:

• Grilling or roasting should be done on constant moderate heat, otherwise it toughens the protein of the meat, making the kebabs shrink and turn hard. Always grease the wire rack or grill nicely with oiltoavoidthe kebabs sticking to the grill .
  
• Cover the tray beneath the wire rack or the skewers with aluminium foil to collect the drippings of the tikkas.

Punjabi Kadhi

Ingredients:
1 Small cup Besan (Rajdhani Besan is good)
2 Cups खट्टी दही (Sour Curd)
1/2 tsp Haldi Powder
2 1/2 tsp salt or to taste
3/4 tsp chilli powder (acc. to taste)

Other Ingredients:
2 tbsp refind oil
1/2 tsp jeera (Cumin seeds)
1/2 tsp methi daana (Fenugreek seeds)
1 Moti Illaichi (Black Cardamom)
2 Laung (cloves)
3-4 dry, red chillies

Ingredients for Pakoras (Besan Dumplings)
1 cup besan (gram flour)
1/3 cup water approx.
1 Big Onion - chopped finely
1 small potato - chopped finely
1/2" piece ginger - chopped finely
1/2 tsp red chilli owder
2 green chillies chopped finely
1 tsp salt or to taste
1/2 tsp garam masala
1 tsp dhania powder
a pinch of baking powder
oil for frying

Tadka/Tempering Ingredients:
2 tbsp oil
1/2 tsp jeera (cumin seeds)
1/4 tsp red chilli powder, preferably red chilli flakes

Method:
1. Mix khatti dahi, besan, salt, haldi, red chilli powder and 5 1/2 cups of water. Beat well till smooth and ensure there are no lumps remaining in this mixture.
2. In a big heavy bottomd pan heat oil and add jeera, methi daana, moti illaichi and laung. Also add whole red chillies too.
3. When jeera turns golden add the curd water mixture, stir continuously till it starts boiling. After one good boil,lower heat and simmer for 15 minutes, stirring occasionally. Remove from fire and keep aside.
4.To prepae pakodsa, mix besan with water to make thick paste.Beat really well.Add all the pakora ingredients in it. Beat well to get a soft dropping batter.
5. Heat oil and drop spoonful of pakoda batter and deep fry pakoras on medium heat till golden brown.
6. Add pakoras to the ready Kadhi.
7. Forthe tadka, heat oil in a small pan. Reduce flame and add jeera.
8. When it turns golden remove from fire and add red chilli. Pour oil on to the hot kadhi in the serving dish.
9. Mix lightly and serve hot with boiled/ steamed rice.

Imp Tip: To get red chilli flakes, dry grind whole red chillies roughly in a small grinder.

Enjoy Punjabi Kadhi!!

Chutney Waale Bharwaan Baingan

Ingredients:
500 gms Small round Brinjal ( Baingan)
3-4 whole red chillies
pinch of Hing
1/4 tsp methi dana
1 Onion - finely sliced
1/4 tsp salt
1/4 tsp garam masala powder
1/4 tsp haldi powder
1/4 tsp red chilli powder
juice of 1/2 lemon
4 tbsp oil

Dry roast together the following ingredients:
2 tsp til (sesame seeds)
2 tsp saboot dhania
1/2 tsp jeera
2 whole red chillies

Nutty Chutney Ingredients:
1/2 cup fresh coriander leaves
3 tbsp roasted peanuts
1 tomato
3/4 tsp salt
1/4 tsp sugar
1/4 tsp amchoor
1 inch piece ginger
5-6 garlic flakes
2-3 green chillies

Method:
1. Wash and slit brinjal in four, leaving the stem intact. Let the brinjals intact at the base. Don't cut them fully.
2. Mix the freshly roasted masalas with the ingredients of the nutty chutney and grind together to a thick paste.
3. Do the filling in the brinjal with this paste.
4. Heat oil in the pressure cooker. Add hing, whole red chillies and methi dana.
5. Add the sliced onion and fry till light golden.
6. Add salt, garam masala, heldi and red chilli powder.
7. Now add the Brinjals. Gently fry them on low flame for 3-4 minutes or till the skin changes colour.
8. Add 1/2 cup water. Scrape the masala sticking to the bottom of the cooker. Close the cooker and pressue cook to give one whistle and keep on a low heat for 3 minutes. Remove from fire.
9. Sprinkle the lemon juice over the brinjals. Serve Hot!!

Khasta Bhindi

If you are reading this recipe then you better try it once to see how can you delight everyone by this fantastic bhindi dish innovation.
Simple awesome dish and so easy to cook. will change the way you eat bhindi.

Ingredients:

250 grams Bhindi (lady finger)
2 Tbsp Corn flour
1 tsp Ajwain
1/4 tsp haldi
2 tsp chaat masala powder
1/2 tsp red chilli powder
1 tsp ginger and garlic paste
1/2 cup besan (gram flour)
1/2 tsp salt or to taste
1 tbsp lemon juice
oil for frying

Method:
Wash and pat dry the Bhindi
2. Chop the head and leave the pointed end.
3. Cut the bhindi into two pieces lengthwise.
4. Cut each piece further into 2 long pieces which meand that every bhindi needs to be cut into four long pieces.
5. Now heat the oil in the Karahi.
6. Take a shallow bowl and place the bhindi in it, sprinkle the cornflour, ajwain, haldi, chaat masala, red chilli powder, ginger or garlic paste, dry besan and salt on it.
7. Mix everything using both your hands.
8. Sprinkle lemon juice and mix well to coat the bhindi with all the ingredients.
9.Please do not keep aside, You will have to fry it immediately.
10. Add half of the bhindi to hot oil and fry in two batches till crisp.
11. Drain on paper napkins and Serve hot.

Superb Veggie Delight..ek baar banana banta hai....& you will make it forever.

Imp Tip: Mix all the ingredients to the bhindi only when you are ready to fry it as the salt added to it releases moisture which can make the bhindi soggy.

Another small variation can be that you slice two onions length wise and deep fry them in the same oil till translucent and later mix it with the Bhindi. Sounds Interesting...Do leave a comment if you like it.

Too good Coconut Chutney

This is a fabulous recipe of Nariyal Chutney for south indian dishes.

Serves 8

Ingredients:
1/2 cup freshly grated or desiccated kokonut powder (नारियल का बुरा)
1/4 cup roasted channa or Channe ki dal ( split gram) - roasted
1 green chilli - chopped
1 Onion - chopped
3/4 tsp salt or to taste
1 cup sour curd ( खट्टी दही)

For Tadka (Baghar)
1 tbsp oil
1 tsp sarson ( Mustard seeds)
1-2 dry red chillies - broken into small pieces
A few Green curry leaves

Method:
1. Put together all the Chutney ingredients in a mixer grinder.
2. Add enough curd to get the right consistency.
3. Put it aside in a bowl.
4. Heat 1 tbsp oil in a small karai (pan) and add sarson.
5. Once they start splattering add red chillies to it.
6. Remove from fire and pour it immediately over the chutney.
7. Mix well and serve with Idlies/ Dosa.

Imp Tip:
Adding channe ki dal will enhance its flavour manier times. Its a must for a delicious chutney.
To roast it you can either dry roast in microwave or pan or take 1 tsp oil and roast it till reddish brown..they add a crunch to the chutney.

Murgh Kasoori Methi

Delectable Chicken with aromatic dried fenugreek leaves

Ingredients:
700 gm Chicken without skin (8 pieces)
1/2 cup desi ghee / refind oil
3 Cloves (laung)
2 Black Cardamoms (Bari kaali Elaichi) cracked
3 Onions medium sized sliced
12 gm / 3 tsp Garlic (Lahsun) chopped
25 gm / 3 tsp Ginger (Adrak) chopped
18 gm / 6 Green chillies without the stems
3 cups water
3 gm / 2 tbsp dried fenugreek leaves (Kasoori Methi)
100 ml / 1/2 cup Yogurt (Dahi)
1 1/2 gm / 1 tsp Red chilli (lal Mirch) powder
1 gm / 1/2 tsp Turmeric (haldi) powder
Salt to taste

Method:
First heat ghee in a heavy bottomed karai.
Put cloves and black cardamoms in the ghee.
Fry until they crackle.
Add the onions, stir for a minute, add the garlic, ginger and the green chillies and stir for 30 seconds.
Add one cup of hot water and bring to a boil.
Let the water evaporate and then add the dried fenugreek leaves.
Add half a cup of hot water and let it evaporate again.
Thereafter, saute until all the ingredients turn golden in colour.
Add the chicken pieces, yogurt, red chilli powder, turmeric and salt and stir.
Cook until the yogurt is absorbed, then add 1 1/2 cups water and cook until the chicken becomes tender and the ghee comes to the surface.
Serve hot.

Sindhi Murgh

aka Succulent Chicken Legs

Serves 4

Ingredients:

8 Chicken Drumsticks (Tangri)
3/4 Cup Dahi, whisked
1 tsp Turmeric Powder
1 and 1/2 tsp Lal Mirch Powder
1 tsp Garam Masala
Salt to taste
100 ml Desi Ghee/Refind Oil
6 cloves (laung)
6 whole Peppercorns (Kalli Mirch Sabut)
1 tsp poppy seeds (khus khus)
1 tsp Corriander Seeds (Dhaniya)
1/2 tsp cumin seed (Jeera)
4 Onions medium sized chopped
2 Tomatoes medium chopped
3 tbsp/ 12 gms. Mint leaves (Pudina)
1 1/2 inch piece ginger
8 garlic cloves (lahsun) finely chopped

Method:

1. Marinate the chicken pieces in the yogurt, turmeric, red chilli powder, garam masala and salt for 1 hour.
2. Heat 2 tbsp of ghee in a karahi, add the cloves, peppercorns, poppy seeds, coriander seeds and cumin seeds to it.
3. Let them crackle then add onions and saute till onions are brown.
4. Remove the pan from the heat and let it cool.
5. Put the contents of the pan in the blender and make a paste with the tomatoes, mint leaves, ginger and garlic.
6. Blend until the mixture is smooth.
7. Heat the remaining desi ghee and add the chicken pieces with the marinade and cook until the water has evaporated.Cook until the chicken turns a light brown.
8. Add the onion paste and 1 cup of hot water. Bring to a boil. Cover the pan and simmer, stirring occasionally until tender.
9. Serve Hot.

Sooji Ka Garma Garam Halwa

Ingredients
Serves 4
1 cup Semolina (rawa/sooji, roasted)
2 cups Almonds (blanched & peeled)
1 and a 1/2 cup Desi Ghee
2 cups Sugar
1 cup Milk
Saffron(Kesar)a few strands
1 tsps Green Cardamom Powder(Hari Ilayachi Powder)

Method
1. Take a pan and heat a cup of Desi Ghee.
2. Now pat dry the blanched almonds.
3. Keep aside around twenty almonds for garnish and grind the rest to a coarse powder.
4. Add almond powder and sauté over medium heat till golden.
5. Add semolina (Sooji) and mix well.
6. Add sugar and mix well with almond and sooji in the pan stirring it continuously.
7. Immediately add milk and stir to mix well.
8. Let it cook for eight to ten minutes.
9. Now add saffron and stir again.
10.Continue to cook till the halwa thickens.
11.Add green cardamom powder and stir to mix well.
12.Add one tablespoon of ghee from the top to enhance aroma.
1. Finally garnish with reserved almonds and serve hot.

Enjoy this hot halwa...yummy!!!

Quick Ras Malai for NRIs

I know that this one is everyone's favourite and its so difficult to get a genuine taste abroad like India..but if you are trying this there are two things..one it is so easy to make, two it is really close to the genuine taste...in short satisfaction guaranteed...try out now...

Ingredients:

Haldiram's Tinned Rasgulla (Available commonly abroad)

1 liter full cream milk

1 Milk maid Tin
1/2 cup sugar

1 Pack fresh Cream
1 tsp green cardamom powder

few strands of Saffron
1/2 cup thinly sliced almonds or pistachios

Method:

Open Haldiram Rasgulla Tin and take out all the rasgullas and gently squeeze and flatten them by pressing in your hands.

Take a thick bottom vessel and boil milk and reduce it to almost half by stirring continuously and then add fresh cream and Milkmaid tin and keep stirring for another 10 minutes till they have blend smoothly.

Add few strands of Saffron, Green Cardamom and stir well.

If needed add 1/2 cup sugar and again stir well. (Please note that you can also do away with sugar as milkmaid is sweetened thick milk so sugar content is present already)

Now let it cool for a while and add the squeezed Rasgullas to this mixture.

Top it up with almonds and Pistachios and refrigerate for at least half an hour to one hour.

Serve Cool !!!

Yummy Yummy Yummy and do leave a yummy comment if you are successful in your Project Rasmalai.

Malai Corn Palak

Ingredients:
1 cup Sweet corn kernels (boiled)
1 cup Fresh cream
3 medium bunch of Spinach leaves (Palak)
2 tbsps Refined Oil
2 medium sized Onions (chopped)
1 tsp Ginger paste
1 tsp Garlic paste
3 Green chillies (chopped)
Salt to taste
1 tsp Dry mango powder (amchur)
1/2 tsp Caraway seeds (shahi jeera)
1 tbsp Lemon juice
1 tbsp Dried fenugreek leaves (kasuri methi)

Method
Clean and wash palak leaves thoroughly and ensure no sand grains are left on the leaves.
Then blanch palak in plenty of boiling water for a minute or two, drain and refresh the leaves in ice-cold water.
Now blend the palak and make a puree.
Heat the boiled corn in half or one cup of water.
Take a Karai and heat oil in a pan, add caraway seeds and stir-fry till it changes colour.
Now add chopped onions and cook until golden brown.
Add ginger and garlic pastes and sauté for 5-7 min.
Now add green chillies and stir-fry for ten seconds.
Time to add corn, palak puree, salt and amchur powder to this mixture of onion masala.
Mix it well and let it cook for two to three more minutes.
Add fresh cream and simmer till you reach the desired .
Take off the heat and add lemon juice.
Now sprinkle roasted crushed kasuri methi to enhance the flavour.
Mix and serve immediately.

**Another small variation that you can try is: Put some grated processed cheese on the top covering the full layer in the bowl and put it in a pre heated oven for 7-10 min (Till cheese melt)...hmmmm...yummy...superb is the outcome.

Cheesy Chicken Kebab

Ingredients
Serves 4
6 Chicken breasts (boneless, 2 inch cubes, 100 grams each)
1 Egg
1/2 tbsp Caraway seeds (shahi jeera)
1/2 tsp Green Cardamom Powder
1 tsp Green chilli paste
2 tbsps Ginger-garlic paste
1 tbsp Fresh coriander leaves (chopped)
1/4 cup Roasted chana dal powder
1/4 tsp Turmeric powder
1/4 cup Cream
1 1/2 cups Thick yogurt
1 cup Processed cheese (grated)
Salt to taste
7-8 Black peppercorns (crushed)
Oil to shallow fry

Method

1. Take a deep Bowl and break egg in it.
2. Add shahi Jeera, green cardamom powder (हरी इलायची), green chilli paste, ginger-garlic paste, coriander leaves, roasted chana dal powder, turmeric powder, cream and yogurt and mix well.
3. Add processed cheese, salt, crushed black pepper (काली मिर्च) and mix well.
4. Add the chicken cubes and mix.
5. Set aside to marinate for about half an hour.
6. String the chicken cubes onto skewers.
7. Heat a non stick grill pan.
8. Sprinkle some refind oil (Saffola/Sunflower etc.) and place the skewers on it.
9. Shallow fry, turning the skewers from time to time, till the kebabs are golden on all sides.
10. Cover the pan with aluminium foil to ensure even cooking.
11. Serve hot.

Murgh Musallum/Chicken- Mughal Style

Ingredients:
Good for 8 people.

• 1 kg 250 grams chicken pieces
• 4 Green chillies
• 20 flakes garlic
• 20 gms. ginger
• 1 tsp. garam masala powder
• 5 tsp. salt
• 1 tsp. turmeric powder
• 1 cup curd beaten
• 2 tsp. red chilli powder
• 12 cloves
• 12 peppercorns
• 2 sticks (2 cms. each) cinnamon
• 8 brown cardamoms (peeled)
• 16 almonds (shelled)
• 1 tsp. cumin seeds
• 2 tsp. coriander seeds
• 1 cup Refind Oil
• 3 large (1/2 kg.) Onions (Thinly sliced)
• 3/4 cup water
• 3 large (1/2 kg) Tomatoes (blanched and pureed)
• 2 tbsp. coriander leaves (finely chopped)

Method:

1. Prick chicken pieces all over with the help of fork.
2. Grind together chillies, 12 garlic flakes, and half of the ginger piece into a fine paste.
3. Mix chicken well with ground paste, garam masala powder, 1 tsp salt, turmeric powder, curd and half of the red chilli powder.
4. Allow to marinate it for about 1/2 an hour.
5. In a pan, roast together cloves, peppercorn, cinnamon, cardamoms, almonds, cumin and corriander seeds.
6. Heat oil in a pan for about 3 minutes.
7. Add onions and remaining garlic flakes (8).
8. Fry till onions are golden brown and remove from heat.
9. Strain oil and pour into cooker and keep it aside.
10. Grind together fried and roasted ingredients and remaining ginger (10gms.) into a paste, adding a little water (1/2 cup) from time to time.
11. Remove chicken pieces and reserve the marinade.
12. Group chicken into 2 batches.
13. Place the pressure cooker with oil on high heat. Lightly brown each batch and remove.
14. To the remaining oil in cooker add the ground paste. Stir and fry for about 2 minutes.
15. Add chicken pieces, marinade, tomato puree, remaining chilli powder (1 tsp) and salt (4 tsp) and mix really well.
16. Now add the remaining water (1/4 cup)
17. Close the pressure cooker. Bring to full pressure on high heat. After one or two whistles reduce the heat and let it cook on slow for another 5 minutes.
18. Remove cooker from heat and let the steam come out on its own.
19. Open the cooker and Serve hot chicken garnished with fresh green coriander leaves.

Shahi Murgh Do Pyaza with Saffron

Ingredients
Serves 4

800 gms Chicken (1 inch pieces on the bone)
25 Almonds (roasted)
1 tbsp Sunflower seeds (chironji)
1 tbsp Poppy seeds (khuskhus)
1/2 cup Oil
2 medium sized Onions (sliced)
3 tsps Ginger paste
1 tsp Garlic paste
2 tsps Red chilli powder
1 tsp Turmeric powder
Salt to taste
1 cup Yogurt
3 cups Chicken stock
1/2 tsp Garam masala powder
Saffron a pinch

Method:

• Grind almonds, chironji and khuskhus to a fine paste.
• Heat oil a pan and sauté sliced onions to golden brown colour.
• Add ginger paste, garlic paste and sauté for two minutes.
• Add red chilli powder and turmeric powder.
• Add chicken pieces and stir-fry for five minutes.
• Sprinkle a little water at intervals so that the masala does not burn.
• Add salt.
• Add the yogurt and cook further for a minute.
• Add almond-chironji-khuskhus paste and cook for five minutes stirring continuously.
• Pour in three cups of chicken stock and bring to a boil.
• Once the mixture boils cover and simmer for twenty minutes.
• Once the chicken is cooked, add garam masala powder and saffron, stir and remove from heat.
• Serve with parathas.

Dahi Tamatari Murgh

Ingredients good for 4 people:
800 gms Chicken (1 inch pieces on the bone)
1½ cups Yogurt
4 medium sized Tomatoes (blanched, de-skinned & pureed)
2 medium sized Onions (sliced)
Fresh mint leaves a few sprigs
3 tbsps Oil

Paste:
1 tsp Green chilli paste
2 tsps Garlic paste
2 tsps Ginger paste

Masalas:
1 tbsp Coriander powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder
1/2 tsp Green Cardamom Powder
1/2 tsp Nutmeg powder
4 Cloves
1 tsp Pepper powder
4 Black cardamoms
2 inch sticks Cinnamon
2 Bay leavesSalt to taste

Method:
Wash chicken under running water. Keep it aside.
Marinade for chicken : In a bowl whisk three-fourth cup of yogurt, green chilli paste, black pepper powder, one teaspoon of ginger paste, one teaspoon of garlic paste and salt.
Rub this marinade on the chicken pieces and keep them in the refrigerator for an hour.
Heat oil in a pan, add black cardamoms, cloves, cinnamon and bay leaves.
Stir-fry for a few seconds and add sliced onions.
Sauté until golden brown.
Add the remaining ginger and garlic pastes.
Sauté for two minutes.
Add the marinated chicken and sauté on high heat for two minutes stirring constantly.
Lower the heat and put it to simmer for another two minutes.
Add the coriander powder, turmeric powder and red chilli powder.
Cook further for three to four minutes.
Whisk the remaining yogurt and add.
Cook for two to three minutes.
Add fresh tomato puree and cook until the raw flavours of tomato are gone.
Simmer until the chicken is cooked.
Sprinkle green cardamom and nutmeg powder.
Stir and remove from heat.
To serve arrange in a bowl and garnish with mint sprigs.