CHEENA PAYESH

 

Cooking Time : 20 mins

 Serve : 2

 INGREDIENTS

 Milk - 500 ml.

 Chenna  - 200 gms
Sugar - 3 tbsp
 Saffron - few strands
 Cardamom powder - 1/4 tsp

 

 METHOD

 Boil milk in a heavy bottom vessel

. Once boiled keep it in a low flame.

 Reduce milk in a half quantity

. Add sugar and saffron strands and mix well.
Mash the cheena very well and make little ball,

 Add cheena  ball and cardamom powder into the reduce milk and mix well

Serve chilled. 

HYDERABADI CHICKEN BIRYANI

 

Prep Time : 25 mins

Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Chicken  -  500 gms
 Ghee  -  6 tbsp
Biryani masala - 1 tsp
Cloves  -  3 - 4
Green cardamom  -  4
Black cardamom -  2
Mace  -  one piece
Black pepper  -  4 - 5
Cinnamon powder  - 1/4 tsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Fried onion - 1/2 cup
Curd - 2 tbsp
Salt - to taste
Half done rice -  2 cup
Kewra water  -  1 tbsp
Saffron  -  few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp


METHOD
Heat ghee in a pan and deep fry the sliced onion and strain it.
Heat oil in a pan add whole garam masala and fry for a few seconds.
Add sliced onion and chicken pieces and saute for 4 - 5 mins.
Add ginger garlic paste, biryani masala and salt and mix well.
Add water and cook in a low flame for  15 mins.
Soak rice for half an hour and strain it
Bring the water to boil,add green chilly,cumin seeds,one tbsp  shudh ghee,salt and rice make half done rice

Evenly spread the half done rice and fried onion,coriander and mint leaves and chicken and  to form at least two layer.
Soak the saffron in hot milk and add saffron milk.
Add cinnamon powder and fried onion  and cover the lid
Tightly cover the pan and cook 7 - 8 mins.
Add kewra  water before serving.

THECHA ALOO LACCHA PARATHA

 

Prep Time : 15 mins
Cooking Time :25 mins
Serve : 2

INGREDIENTS

For thecha 

Peanuts - 2 tbsp

Garlic cloves - 5

Green chilly  - 5

Oil - 1 tbsp

for paratha

 Wheat flour - 1 cup

 Coriander seeds - 1 tsp

 Boiled n mashed potato - 1 cup

 Cumin seeds - 1 tsp

 Chat masala  - 1 tsp

 Amchur powder - 1/4 tsp

 Carom seeds - 1/4 tsp

 Onion seeds - 1/4 tsp

 Salt - to taste

 Oil - 2 tbsp

 Clarified butter - 50 gms

 Chopped coriander leaves - 1 tbsp

 METHOD

 Take a large bowl mix wheat flour,carom seeds,onion seeds,salt and one tsp oil to make a soft dough. 

Keep aside for 30 mins

 Heat one tbsp oil in a pan,add peanuts,garlic cloves,green chilly and fry till golden brown.

 And grind coarsely.

 Now add boiled and mashed potato and salt,amchur powder,chat masala and mix well

 Now stuffing is ready.

Roll out dough into thin chapati spread clarified butter on it.
Now spread some  potato fillings.
Cover with other chapati
Now spread some clarified butter  and dust the dry flour  and cut it.
Roll it in a circle like swiss roll and stick some onion seeds,sesame seeds and Coriander leaves.
On a heated pan make thecha aloo laccha paratha applying clarified butter on both the sides.

Serve hot.