MUGHLAI VEG BIRYANI

Prep Time  : 20 mins
Cooking Time  : 25 mins
Serve: 4

INGREDIENTS
Basmati rice- 500 gms
Sliced onion- 1 big size
Ginger garlic paste- 1 tbsp
Red chilly powder- 1/2 tsp
Turmeric powder- 1/2 tsp
Garam masala powder- 1/2 tsp
Curd- 1/2 cup
Carrot- 2
Green peas- 1 cup
Cauliflower florets- 1/2 cup
Potato- 1/2 cup
Salt to taste
Cashew nuts- 1 tbsp
Almonds- 1 tbsp
Raisins- 1 tbsp
Crushed mint leaves- 1 tsp
Black pepper- 3-4
Cumin seeds- 1/4 tsp
Green cardamom- 2-3
Black cardamom- 1
Mace (Javitri)- 1 piece
Cloves- 2-3
Cinnamon- 1 inch stick
Grated nutmeg/Jaifal- 1/4 tsp
Saffron- few strands
Clarified butter- 2 tbsp
Oil- 4 tbsp

METHOD
Heat oil in a pan.
 Add cashew nuts, almonds and raisins and fry and strain it.
 Add sliced onions, deep fry it and strain half onions for garnish and keep the other half in the pan
itself.
 Add cumin seeds, black pepper, cloves, mace, green & black cardamon, cinnamon to crackle and keep it aside.
Now, add ginger garlic paste, turmeric powder, red chilly powder, garam masala powder, nutmeg powder and also 2 tbsp water and saute it.
Cut all the veggies in equal size and add these in the pan and mix it well
Add curd and mix well
 Add 1 cup of water and salt as required and cover it.,cook it for 5 minutes.
.Soak basmati rice for half an hour.
After the rice being soaked, cook half done rice and switch off the flame.

Add clarified butter in a pan. 

 Now, add half done rice and saffron in the first layer

 In the second layer, add veggies of thick gravy and also put crushed mint leaves into it.

Now, repeat the first and second layer again.

Lastly, add fried cashew nuts, almonds, raisins and fried onions.

Cover it and now switch on the flame.
 Cook for 2-3 minutes in high flame.
Keep the pan on the tawa and cook for 10-12 minutes in low flame.
Veg biryani is ready to eat.
Serve hot with pomegranate raita

SHAHI PANEER

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

INGREDIENTS
Paneer  / cottage cheese cubes  - 250 gms
Onion            -   2 medium size
Melon seeds          -   1 tbsp
Poppy seeds          -    1 tbsp
Tomato puree      -  1/2 cup
Red chilly powder  - 1/2 tsp
Green cardamom      -   5
Cinnamon    -  1 inch stick
Mace / javitri    -  1 piece
White pepper    -  1/4 tsp
Whole dried milk / mawa   -  1 tbsp
Cream      -   1 tbsp
Cumin seeds   -   1/4 tsp
Milk    -  1/4 tsp
Sugar   -  a pinch
Salt    -  to taste
Oil     -  2 tbsp
Finely chopped coriander leaves  -  1 tbsp

METHOD
In a blender add poppy seeds,melon seeds,chopped onion,cinnamon,cardamom,mace /javitri,cumin seeds,white pepper and one tbsp water to make a fine paste.
Heat oil in a pan.
Add this paste and saute till oil seperate from pan.
Add mawa /whole dried milk and saute for 2 - 3 mins.
Add milk little by little in a pan.
Add tomato puree and stir fry in a medium flame to make a thick  gravy.
Add sugar,salt and cottage cheese /paneer cubes and mix well.
Garnish with cream and coriander leaves

BAGHARA BAINGAN MUGHLAI

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

INGREDIENTS
Eggplant / baingan      -  500 gms
Chopped onion           -   1
Ginger garlic paste      -  2 tsp
Coriander powder        -  1 tsp
Turmeric powder         -   1 tsp
Turmeric powder         -  1/2 tsp
Roasted peanuts           -  1 tsp
Roasted sesame seeds / til  - 1 tsp
Cumin seeds                    -  1/4 tsp
Salt                                 - to taste
Jaggery / gur                  -  20 gms
Imli / tamarind water      -2 tbsp
Clarified butter / ghee     -  4 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Wash and clean the eggplant / baingan stalk trimmed and partially slit into quarters.
In a blender add roasted peanuts and sesame seeds / til to make a paste.
Heat clarified butter / ghee in a pan.
Add eggplant / baingan and shallow fry for 8 - 10 mins in a low flame.
Again heat clarified butter / ghee in a pan.
Add cumin seeds to crackle.
Add sliced onion and fry till dark brown.
Add ginger garlic paste and all the spices one by one and saute for 1 to 2  mins.
Add two cup of water and salt for gravy and boil it.
Add imli / tamarind water and jaggery / gur and cook for two mins.
Add roasted peanuts and sesame seeds paste and mix well.
Add fried baingan and cook for one mins and turn off the the flame.
Garnish with coriander leaves and serve.

CHAKALI

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

INGREDIENTS
Gram flour  -  1 cup
Wheat flour  -  1/4 cup
Sesame seeds  -  2 tbsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Asafoetida  -  a pinch
Oil  -  2 tbsp
Curd  -  2 tbsp
Salt  -  to taste
Oil  -  for frying

METHOD
Take a large bowl add all above listed ingredients and mix well.
With the help of water make a soft dough.
Keep aside for 15 mins.
Heat enough oil in a pan.
Use the chakali machine and fixed the chakali plate.
Fill the machine with the dough and make a chakali on the plate
Repeat the process to finish the dough.
Deep fry the chakali for 2 - 3 mins then turn over another side
Drain in paper napkin.

SHAHI TUKDA

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

INGREDIENTS
Bread  -  8 slices
Sugar  -  1/2 cup
Water  -  1/2 cup
Cardamom powder  -  1/2 tsp
Rabri/milkmaid  -  1 cup
Raisins  -  2 tbsp
Crushed almonds  -  2 tbsp
Oil  -  for frying

METHOD
Cut the bread into roundles
Heat enough oil in a pan and deep fry the bread pieces until golden brown and crispy.
Heat sugar and water in a pan,keep it medium flame for 8 - 10 mins.
When it gets one string consistency means syrup is ready add cardamom powder.
Soak the fried bread in the sugar syrup and place on the plate.
Pour the rabri/milkmaid over the bread.
Garnish with raisins and crushed almonds

MEXICAN SALSA PARATHA

Prep Time : 30 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Chapati  -  5
Grated cheese  -  1 cup
Parsley  -  3/4 cup
Capsicum  -  1/2 bowl
Finely chopped green chilly  -  2
Finely chopped onion  -  1
Red chilly powder  -  1/2 tsp
All purpose flour  -  1/2 cup
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Take a large bowl add grated cheese,parsley,green chilly,onion,red chilly powder and salt and mix well.
Now stuffing is ready.
Take a chapati spread two spoon stuffing  and cover with other chapati.
Now spread two spoon stuffing and cover with other chapati,repeat the same process.
Take a bowl add all purpose flour and half cup of water and make a batter.
Dip the stuffed chapati in this batter and seal the edges
Grease the pan and place the stuffed chapati ,applying oil on both sides cook in a low flame till crispy.
Serve hot with sauce

MUGHLAI CHICKEN PARATHA

Mughlai paratha is healthy breakfast of mughlai cuisine
Prep Time :20 mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Minced chicken  -  250 gms
Egg  -  2
All purpose flour  -  1 cup
Carom seeds  -  1 pinch
Onion seeds  -  a pinch
Finely chopped onion  -  2 tbsp
Finely chopped green chilly  -  1/4 tsp
Finely chopped coriander leaves  -  1 tbsp
Salt -  to taste
Milk -  1/2 cup
Clarified butter  -  2 tbsp
Oil -  2 tbsp

METHOD
Heat two tbsp oil in a pan.
Add minced chicken and saute for 3 - 4 mins
Add salt and mix well
Now stuffing is ready.
Take a large bowl add all purpose flour,carom seeds,onion seeds,salt and one tbsp clarified butter and mix well.
Make a soft dough with the help of milk
Keep aside for 30 mins
Divide the dough into equal size balls.
Sprinkle the little flour and roll them with a rolling pin.
Add one tbsp minced chicken,one tbsp chopped onion,green chilly,coriander leaves.
Beat one egg and mix them.
Fold it like a enevelope
On a heated pan make mughlai paratha applying clarified butter on both sides.
Serve hot with sauce.