LOKI (bottle guard) ka Raita

Loki ka Raita

Ingredients

1.     2 cups grated bottle guard

2.     3 cups thick yogurt

3.     1 tsp refined oil

4.     ¼ tsp rai

5.     ½ tsp roasted cumin powder

6.     2 green chilies chopped fine

7.     ¼ tsp black salt

8.     ½ cup chopped coriander leaves

Method

·        Heat oil in a pan add rai when stop spurting add grated loki stir well ,

·        Add ½ cup of water cook till tender and water evaporates.

·        Cool it then mash

·        Now add all the ingredients and mix very well.

·        Refrigerate for 15 minutes.

For variation add

·        1tbsp dried mint leaves

·        2tbsp grated fresh coconut flacks/pomegranate seeds or

·        Heat 1 tbsp of oil  add rai, 4 curry leaves and pinch of asafetida

·        Pour this seasoned oil on loki raita and mix well

·        Refrigerate for 15 -20 minutes

CHICKEN CHAPLI KABOB

CHICKEN CHAPLI KABOB

INGREDIENTS
CHICKEN CHAPLI KABOB

1. 1/2 kg chicken mince meat
2. 1 onion chopped
3. 2 springs of green onions
4. 1 bunch of coriander leaves
5. 2 medium tomatoes chopped
6. 3 green chillies chopped
7. 2 tbsp ginger garlic paste
8. 1 tbsp finely chopped ginger
9. 1 tsp roasted cumin seeds coarse powder
10. 1 tsp roasted coriander seeds powder
11. 1 tsp anar dana powder
12. 1 tsp garam masala powder
13. 1 tbsp pounded red chillies 
14. salt to taste
15. 2 tbsp corn flour
16. oil for frying

METHOD

• Mix all the ingredients in chicken mince very well.
• Make patties (kabab) and shallow fry them on both sides.
• serve them hot with chutney ,they are very tasty.

PAYA MUTTON NIHARI

Paya Mutton Nihari

Ingredients

1.   500 g mutton cubed (leg piece)

2.   3 Paya cut into small pieces

3.   ¾ cup of oil

4.   1 tbsp garam masala whole

5.   2 large onion chopped

6.   3 tbsp garlic paste

7.   3 tbsp ginger paste

8.   1 tbsp red chilli powder

9.   1 tsp turmeric powder

10.                     1 tsp roasted cumin powder

11.                     1 tsp mace powder

12.                     1 tbsp garam masala powder

13.                     2 tbsp wheat and gram (besan)flour

14.                     2 tbsp Nihari powder(optional)

15.                     Salt to taste

16.                     4 cups of hot water

For garnishing

4 green chillies chopped

1 cup chopped coriander leaves

1 tbsp Juliennes of ginger

METHOD

·       To clean paya, rub them with flour and wash with water

·       Heat oil in pressure cooker and fry onion light brown

·       Add cinnamon, cloves, black and green cardamoms, pepper corns, bay leaves.

·       Add paya and mutton pieces and cook for 2 minutes.

·       Add ginger garlic paste fry until color of mutton changed then add chills , turmeric , coriander cumin powders keep stirring.

·       Add ½ cup of curd cook it until all the moisture evaporates and oil separates.

·       Add hot water stir it, close the cooker, cook on high heat, after one whistle lower down the heat and cook approximately half an hour.

·       Roast wheat and gram flours in 2tsp ghee cool it, dissolve it in ½ cup of water.

·       Open the pressure cooker if meat is tender separate the meat pieces from gravy .In gravy add the flour mixture and boil for 2-3 minutes .now put back the meat and paya  add garam masala powder ,mace and cardamom powder let it simmer for 10 minutes.

·       Dish out and garnish with chopped coriander, green chilies and juliennes of ginger.

·       Serve with nan /roti.

  

Galavati Kebab

Galavati kebab

Ingredients

1. 1/2 kg mince meat
2. 1tbsp raw papaya paste
3. 2 tbsp ginger garlic paste
4. 1tbsp red chilli powder
5. 1 large onion chopped finely
6. 1tbsp oil/ghee
7. salt

dry roast following ingredients and grind them

1. 1 tsp cumin seeds
2. 1tsp coriander seeds
3. 1tsp fennel seeds
4. 6 green cardamoms
5. 1/4 tsp kebab chini
6. 4 ani star(pathar ke phool)
7. 1'' Cinnamon stick

Method

• In food processor put mince meat,papaya,ginger garlic paste onion,ghee and salt.grind all the ingredients .
• Add roasted and grind spices to mince meat mixture very well.
• Put this mixture in a covered container in refrigerator for an hour.
• Add 4 tbsp roasted gram flour in mince meat mixture
• Add finely chopped coriander leaves and green chillies
• Make one patty and shallow fry it.
• taste it and adjust the seasoning  according to your taste
• Now make all the patties and refrigerate them for 1 hour
• Heat the Ghee/oil in a heavy bottom frying pan on medium heat .
• Shallow fry all the patties till golden on both sides.
• Put them on paper towel to remove excess oil.
• serve kebab with kachumer,onion rings and chutney.
• Kebab can be served with varki Paratha.

POTATO VADA

Potato Vada

INGREDIENTS

1. 1/2 kg potatoes boiled
2. 1tbsp red chilli powder
3. 1 tbsp ginger garlic paste
4. 1tbsp lemon juice
5. 1tbsp chat masala
6. salt to taste
7. 2tbsp chopped coriander leaves
8. oil for  frying

for batter
1 cup chick pea flour(gram flour)
1tsp chilli powder
tsp turmeric powder
1tsp cumin seeds coarsely crushed
salt
1tsp ajwain coarsely crushed
pinch of soda bi-carb
water

METHOD

• Peel and mash potatoes,
• Mix all the ingredients in mashed potatoes.
• Make lemon size balls from potato mixture.
• Mix all the batter ingredients and make smoth paste of pouring consistency.
• Heat oil  in wok(karahi)
• Dip each ball in batter and carefuly deep fry until golden brown in colour.put them on paper towel.
• Serve hot with green coriander chutney or ketchup.

Zaytooni kabob

Zaytooni

kabob

Ingredients

1. 250 gm mutton keema
2. 1 cup channa dal 
3. 4 red chilies whole 
4. 2'' ginger
5. 10 cloves of garlic 
6. 1 onion chopped
7.  1tbsp Garam masala whole
8. 10 black olives chopped
9. 2 sheets of aam papad chopped
10. garam masala (5 green cardamom,2 black cardamom,2'' Cinnamon,5cloves,2bay leaves and 1/2 tsp black pepper)

Method 

• heat 1tsp of ghee /oil in cooker add 1tsp of cumin when its colour change add keema cook until colour of keema changed then add soaked channa dal along with ginger,garlic ,onion ,chillies and salt.cook it until keema and dal is tender and whole mixture is dry
• cool the mixture and grind it.
• add finely chopped coriander leaves,green chilies onion adjust the seasonings
• make kabob and stuff with finely chopped olives and mango papad
• fry them in shallow oil serve with green chutney.

CHICKEN KORMA

INGREDIENTS

1. 1 kg chicken pieces/mutton
2. 3 onions slices
3. 2 tbsp garlic paste
4. 2 tbsp ginger paste
5. 1 tbsp red chili paste
6. 2 tbsp roasted  coriander powder
7. 150 g dahi
8. 3//4 cup ghee 
9. 1 tsp black pepper corns,6 cloves,2 big cardamoms tej pat 2, all coarsely pounded
10. 3/4 tsp khusboo powder of(green cardamom,nut meg,mace and zaafran) and kewara essence.

METHOD

• heat ghee in a pan fry half sliced onions until light brown add garlic paste stir well
• add chili paste with 1/4 tsp turmeric powder cook  5 minutes or all the water evaporates and oil separates from masala.
• add chicken pieces,onions along with bay leaves ,pounded garam  masala and salt. cook few minutes.
• add dahi mix well cover and cook until chicken is half done .
• add coriander powder .Dissolve cinnamon powder in 1/4 cup of water add this water in cooking chicken  one spoon  at a time and( bhono) fry it until ghee starts separating.
• add water and cook till meat is tender.leave curry according to your taste.
• check the salt.if it is less dissolve salt in little water and mix well.Remove from fire.
• to make it more rich chopped almonds can be add.
•  add khusboo masala and kewara water in chicken korma  let it cover .
• serve with nan,roti or sheermal.

ROASTED CHICKEN

ROASTED CHICKEN

INGREDIENTS

1. 750 g chicken pieces
2. 750 g yogurt
3. 2 tbsp ginger garlic paste
4. 1 tsp red chili powder
5. 1 tsp cumin powder
6. 1 tsp anardana  powder
7. 1 tsp black pepper powder
8. 1/4 tsp clove powder
9. 1/2 tsp black and green cardamom powder
10. 1/2 tsp javitri (mace) powder
11.  chat masala powder
12. 1 tsp kasoori methi powder
13. 1tbsp oil
14. 1 egg beateen

• METHOD
• in a big bowl mix all the ingredients rub this marinate in chicken pieces and leave it over night in fridge
• steam the chicken pieces for 25 minutes 
• arrange the steamed chicken pieces in a tray brush them with oil or ghee
• put this tray in pre heated oven for 10 minutes then grill it 
• you can use tandoori color in marinade i like to avoid.
• sprinkle chat masala
• decorate with onion rings,chopped coriander leaves and tomato slices

TAWA MURG CHAT

INGREDIENTS

1. 300 g boneless chicken strips
2. 2 onions sliced
3. 1 green pepper
4. 1 yellow and red pepper(optional)
5. 1 potato cut into matchsticks fried
6. 2 green chillies chopped
7. green coriander leaves
8. salt to taste
9. 1 tsp red chilli powder
10. 1 tsp  roasted coriander powder
11. 1 tsp roasted cumin powder 
12. 1tbsp tomato paste
13. 1 tbsp ketchup
14. 1 tsp kasoori methi

METHOD

• Heat tawa or big flat pan add 2 tbsp oil on high heat saute onion 
• add chicken strips and cook until  colour of chicken strips changed on high heat.
• add red chili ,coriander,cumin,white pepper,amchur powder catchup and tomato paste mix all very well now cover the pot lower the flame and dont add water cook for ten minutes stirring in between.
• open the pan and add rest of the ingredients add kasoori methi cook on high heat.
• garnish with chopped coriander leaves lemon wedges
• serve with garlic bread.