GARLIC BREAD

 

Prep Time- 15 mins
Cooking time- 25 mins
Serve- 2

INGREDIENTS
All purpose flour- 1 cup
Sugar- 1/2 tsp
Salt- to taste
Baking powder- 1/4 tsp
Baking soda- 1/4 tsp
Clarified butter- 1 tbsp
Curd- 1/4 cup
Milk 2 tbsp
Finely chopped garlic cloves- 2 tbsp
Oregano - 1 tbsp
Grated mozzarella cheese - 1/2 cup

Coriander leaves - 2 tbsp
Butter- 50 gms

METHOD
In a kneading bowl, mix together all purpose  flour, salt, sugar, clarified butter, baking soda, baking powder, curd.
Add milk and water and make a soft dough.
 Keep aside for an hour.
 Now take some dough and make medium balls and roll out.
Take a butter add crushed garlic cloves and spread on the rolled chapati
Fill one tbsp grated cheese and fold it and seal the edges with fork.
Spread butter ,crushed garlic ,coriander leaves and oregano over it
Preheat oven for ten mins and bake in the 180.c for 20 mins.
Now your garlic bread is ready to eat.

ALOO MUTTON MASALA

 

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Mutton  -  500 gms
Potato  -  2
Finely chopped onion  - 4
Ginger garlic paste  -  1 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  - 1 tsp
Red chilly powder  - 1 tsp
Whole black pepper  - 4
Cloves  -  4
Green cardamom  -  2
Black cardamom  -  1
Cinnamon  - 1 inch stick
Salt  -  to taste
Mustard oil  -  1/2 cup
Nova shudh ghee - 1/2 cup
Sliced tomato  -  1


METHOD
Wash peel and cut the potatoes into halves.
Take a blender make a paste of ginger garlic,two sliced onion and whole garam masala
Heat oil and nova shudh ghee in a pressure cooker and  add two sliced onion,fry until pink now add paste of all spices now add sliced tomato  and coriander powder,red chilly powder and turmeric powder and mix well.
Now add mutton pieces and cover the lid and cook for ten mins.
Now  add two cup of water and  potatoes and cook for ten mins in low flame
Serve hot

PESHWARI TANDOORI CHICKEN

 

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Chicken - 1 kg
Onion paste - 1 onion
Ginger garlic paste - 1 tbsp
Cloves - 5 - 6
Green cardamom - 3 - 4
Black cardamom - 2
Green cardamom - 4
Whole black pepper - 5 - 6
Red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Cinnamon - 1 inch stick
Tandoori orange color - 1/2 tsp
Thick curd - 1/2 cup
Salt - to taste
Oil - 4 tbsp

METHOD
Take a blender add onion paste,ginger garlic paste,green and black cardamom,cloves,whole black peppercinnamon,turmeric powder and red chilly powder and blend it and  marinate chicken with all these spices and now marinate with thick curd,salt and tandoori red color and keep aside for 3 - 4 hours.
Heat oil in a pan,add chicken pieces and cook in a slow flame for 25 mins
 When cook on one side  turn the side  and cook for 25 mins.
Serve hot with chapati or naan.

SWEET BOONDI

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 6

INGREDIENTS
Gram flour / besan   -  1 cup
Water   -  1/2 cup
Orange food color - 1/4 tsp
Yellow food color - 1/4 tsp
Green food color - 1/4 tsp
Oil    -  2 tsp
Clarified butter - for frying
To make the sugar syrup
Sugar   -  1 cup
Water   -  1 cup
Cardamom powder  -  1/4 tsp

METHOD
In a bowl take  gram flour / besan ,water and 2 tsp oil and mix well.
Make a thick batter.
Divide the batter into three bowl and mix  the food color
Heat the enough oil in a wok and pour 1 tbsp gram flour / besan batter over a large round boondi jhara.
So that boondi drops into the clarified butter
So in this way deep fry all the colorful boondis in medium flame.
And strain it from another boondi jhara.
For the sugar syrup
Heat sugar and water in a pan keep it medium flame for 8 to 10 mins.
When it gets sticky it means syrup is ready .
Add cardamom powder and gram flour /besan boondi and mix well.
Sweet boondi is ready to eat.