PEPPER CHICKEN FRY

 

Prep Time : 3 - 4 hours
Cooking Time : 35
Serve : 3
INGREDIENTS
Chicken pieces  -  1 kg
Whole black pepper - 2 tbsp
Coriander seeds - 2 tbsp
Turmeric powder - a pinch
Cumin seeds - 2 tbsp
Ginger garlic paste - 2tbsp
Cumin seeds - 1 tbsp
Clarified butter - 4 tbsp
Whole red chilly - 4
Kashmiri mirch powder - 1 tbs[
Oil - 4 tbsp

METHOD
Heat oil in a pan and fry the chopped onion and strain it and blend to make a paste
Dry roast the coriander seeds,cumin seeds,whole red chilly and whole black pepper.
Once cooled blend to make a powder.
Heat oil and clarified butter in a pan add ginger garlic paste and saute for few minutes and now add chicken pieces and cook in a high flame for five minutes.
Now add dry roasted powder,salt and turmeric powder and mix it well.
Add one cup of water and cover the lid and cook in simmer for ten minutes.
Add kashmiri mirch powder and  fried onion paste and mix it well.
Add coriander leaves and mix it well.
Serve hot with rice.

PURI WITH ALOO BAINGAN KI SUBJI

 

Prep Time : 15 min s
Cooking Time : 15 m ins
Serve : 2

PURI
INGREDIENTS
Makka atta  - 1 cup
Wheat flour - 1 cu
Salt - to taste
Clarified butter - 4 tbsp
Oil - for frying

METHOD
Take a large bowl add above listed ingredients  puri
With the help of little chilled water  to make a dough.
Keep aside for thirty minutes
Divide the dough into balls and roll it.
Heat enough oil in a pan.
Deep fry the puri in hot oil until golden and crispy.
Serve hot with  aloo baingan ki subji

Baingan aloo ki subji

 INGREDIENTS
Aloo/potato   -   4 potato
Baingan /eggplant   - 2 eggplant
Red chilli powder  -   1 tsp
Turmeric powder  -1 tsp
Garlic paste     - 1 tsp
Panchphoran  - 1/2 tsp
Asafoetida    -   a pinch
Salt  -   to taste
Oil   - 2 tbsp
Tomato  - 1 
Chopped coriander leaves for garnish

METHOD
      Wash and peel the potato and cut into four pieces
     Wash and cut the baingan into pieces.

    Heat oil in a pressure cooker add asafoetida and pachphoran to crackle.
Add potato,/aloo, baingan/bringal, tomato and all the spices and also add half cup of water and cover the lid .

When the pressure cooker release the whistle switch off the gas.

After some time open the cooker lid.Add salt and mix well.
    Garnish with coriander leaves and serve

PARTY PLATTER

 

In party platter we serve mutton korma,jeera rice,cherry tomato and cucumber raita,green chutney and salad

Prep Time : 45 mins
Cooking Time : 60 mins
Serve : 2

MUTTON KORMA

INGREDIENTS
Mutton pieces  - 500 gms
Sliced onion - 3
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Kashmiri mirch powder - 1 tsp
Turmeric powder - 1/2 tsp
Ginger garlic paste - 1 tsp
Curd - 1/2 cup
Mace powder - 1/4 tsp
Nutmeg powder - 1/4 tsp
Cloves - 3 - 4
Green cardamom - 2
Black cardamom - 1
Cinnamon - 1 inch stick
Whole black pepper - 3 - 4
Clarified butter - 4 tbsp

METHOD
Dry roast the whole garam masala.
Heat clarified butter in a pan and deep fry the sliced onion,
Once cooled to blend the whole roasted garam masala and fried onion to make a paste.
Heat clarified butter in a pan.
Add ginger garlic paste,coriander powder,red chilly powder and turmeric powder and mix well.
Also add mutton pieces and curd and mix it well.
Transfer in the pressure cooker and cook for ten mins.
Add nutmeg powder,mace powder,red kashmiri mirch powder and salt and mix it well.
Serve hot with pulao and raita.

MINT PULAO

INGREDIENTS
Gobindbhog rice  -  1 cup
Finely sliced onion  -  1
Diced carrot   -  1/2 bowl
Hot spices/garam masala powder  -  1 tsp
Raisins  -  1 tbsp
Clarified butter  -  2 tbsp
Cloves  -  2 - 3
Green cardamom  - 2
Cinnamon  -  1 inch stick
Whole black pepper  - 2 - 3
Salt  -  to taste
Mint leaves  -  2 tbsp
Green chilly  -  2
Lemon juice  - 1 tsp
Ginger  -  1 inch stick
Curry leaves  -  8 - 10

METHOD
Soak the rice for 10 mins.
Grind the lemon juice,green chilly,mint leaves and ginger to make a paste.
Heat clarified butter in a pressure cooker.
Add sliced onion and stir fry till golden brown.
Add cardamom powder,cloves,whole black pepper and curry leaves.
Add carrot and mint,green chily and ginger paste and mix well.
Add hot spices and salt and cook in a simmer when oil leaves the pan.
Add rice ,raisins and one cup of water and close the lid.
After three whistles turn off the flame.
Serve hot.

CUCUMBER CHERRY TOMATO RAITA

INGREDIENTS
Hung curd  -  1 cup
Cherry tomatoes -  200 gms
Chopped cucumber -  1 cup
Sugar powder  -  1 tbsp
Salt  -  to taste
White pepper  -  1/4 tsp
Black salt - to taste

Chia seeds - 2 tbsp

METHOD
Take a large bowl whisk the hung curd.
Add white pepper,salt ,black salt and sugar powder and mix well.
Wash the  cherry tomatoes and cut in half and cut the cucumber.
Mix the cherry tomatoes and chopped cucumber into  the hung curd.

Add chia seeds.
Serve chilled.

GREEN CORIANDER CHUTNEY

INGREDIENTS
Lemon juice   -  1 tsp
Lashun or garlic  cloves  -   3 - 4
Green chilly   -     3 - 4
Fresh coriander leaves -  1 cup
Salt    -  to taste
Mustard oil   -   4 - 5 drops

METHOD
     Wash drain and clean coriander leaves, and green chilly
    Add coriander leaves,green chilly and garlic pods in the blender.
Add salt and lemon juice
     Blend all ingredients to a smooth consistency.
     Add oil and serve