BUTTER GARLIC PEPPER CHICKEN

 

Prep Time : 3 - 4 hours
Cooking Time : 35
Serve : 2

INGREDIENTS
Chicken boneless pieces  -  1 kg
Black pepper powder  -  1 tsp
Chilly flakes - 1 tbsp
Oregano - 1 tsp
Butter - 50 gms

Clarified butter - 4 tbsp
Green chilly - 6
Lemon juice - 2 tbsp
Salt - to taste 

Coriander leaves - 2 tbsp

Chopped garlic - 1/2cup

Ginger garlic paste - 1 tbsp

Corn flour - 1/2 cup

METHOD
Marinate chicken with lemon juice,salt and black  pepper powder and corn flour and keep aside for 3 - 4 hours.
Add clarified  butter in the pan  and fry marinated chicken in batches ,and strain it

 Now again heat clarified butter and butter in a pan and add chopped  garlic and saute for few mins now add chopped green chilly and saute until oil leave the pan.

Add maida and saute for five mins.

Now add black pepper powder, oregano,chilly flakes and fried chicken and mix it well.

Add  half cup of water and mix it well and cook for five mins.

Your butter garlic pepper  chicken is ready to serve.
Serve hot with chapati and raita.

PUNJABI CHOLE

 

Prep Time : 15 mins
Cooking Time : 25 mins
Serve : 4

INGREDIENTS
Chickpea      -       500 gms
Clarified butter / ghee    - 1 cup
Whole red chilly    -   2 - 3
Whole coriander seeds   -    1 tsp
Cumin seeds / jeera seeds      -  1 tsp
Chopped onion   -     2 medium
Ginger garlic paste     - 1 tsp
Black pepper    - 3 - 4
Cinnamon     -  1 inch stick
Mace / javitri    - 1 piece
Whole cloves  - 3 - 4
Green cardamom  -  4
Anardana seeds    -   1/2 tbsp
Tomato paste     -         1/2 cup
Chole masala powder    -   1 tsp
Turmeric powder   -  1/2 tsp
Salt      -  to taste
Chopped coriander leaves  - 1 tbsp
Baking powder   -      1  tbsp

METHOD
Dry roast whole red chilly,whole coriander seeds,green cardamom,whole cloves,cumin seeds,black pepper,mace and cinnamon and lastly add anardana / pomegranate seeds.
In a blender add all dry roasted garam masala to make a fine paste.
Soak chickpea over night and add 1 tbsp of baking powder.
Pressure cook with salt and 2 cup of water for 10 mins.
Drain the chickpea and store the water.
Heat clarified butter / ghee in a pan fry the sliced onion till brown.
Add ginger garlic paste,chole masala,turmeric powder and saute for 2 - 3 mins.
Add tomato paste and saute for 2 - 3 mins.
Add anardana /pomegranate seeds,salt and mix well.
Now add boiled chickpea and saute for 3 - 4 mins
Add chickpea water.
Add roasted garam masala and cook simmer for 10 mins.
Garnish with coriander leaves.
Serve chole  with chapati.

MEXICAN PARATHA

 

Prep Time : 15 mins
Cooking Time 20 mins
Serve  : 2

INGREDIENTS
Wheat flour  -  1 cup
Carom seeds  -  a pinch
Onion seeds  -  a pinch
Salt  -  to taste
Clarified butter  -  1 tbsp
For stuffing
Finely chopped capsicum  -  1/2 bowl
Sweet corn  -  1/2 bowl
Mozzarella cheese  -  100 gms
Salt  -  to taste
Black pepper powder  -  1/4 tsp
Pansari mustard Oil  -  2 tbsp

METHOD
Boil the corn.
Remove the water from corn.
Take a bowl add ,mozzarella cheese ,capsicum,sweet corn,salt and black pepper powder and mix well.
Now stuffing is ready.
Take a bowl add wheat flour,carom seeds,onion seeds,salt and clarified butter and mix well.
Make a soft dough with the help of water.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Roll them with rolling pin.
Add 2 tbsp filling in the center of paratha. close it like a lifafa/envelope.
On a heated pan make lifafa paratha applying pansari mustard oil on both sides.
Serve hot with sauces.