Prep Time :15 mins
Cooking Time :30 mins
Serve :4
INGREDIENTS
Chicken pieces - 1 kg
Chopped onion - 4
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Kashmiri mirch powder - 1 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tsp
Turmeric powder - 1/2 tsp
Curd - 1/2 cup
Whole black pepper - 4 - 5
Cloves - 4 - 5
Black cardamom - 1
Green cardamom - 2
Cinnamon - 1 inch stick
Mace - 1 piece
Bay leaf - 2
Salt - to taste
Oil - 1/2 cup
METHOD
Take a blender add whole garam masala.ginger paste,garlic paste and 2 chopped onion and make a paste.
Heat oil in a pan and add bay leaf and chopped onion and saute until transparent.
Now add chicken and fry for 4 - 5 mins. Add chopped onion and whole garam masala paste and mix well.
Add red chilly powder ,coriander powder ,turmeric powder and kashmiri mirch powder and mix well now add curd and mix well.
Cook in a high flame until oil leaves the pan.
Add one cup of water and salt and cook for five mins.
Garnish with coriander leaves and serve
Jaggery - 1/2 cup
Fenugreek seeds - 1/4 tsp
Black mustard seeds - 1 tsp
Red chilly - 1/4 tsp
Roasted cumin seeds powder - 1 tsp
Turmeric powder - 1/4 tsp
Oil - 2 tsp
Whole red chilly - 2
METHOD
Wash and cut the tomato and dates .
Heat oil in a pan and add the methi seeds, whole red chilly and black mustard seeds to crackle .
Add tomato and cook for 2 - 3 mins in slow flame.
Add salt,red chilly powder and turmeric powder and mix well.
Add sugar and jaggery and cook on a slow flame for 4 - 5 mins
Now add dates and mix well cook for 4 - 5 mins
Lastly add dry roasted cumin seeds powder powder and mix well.
Turn off the flame.
Serve with puri,paratha.
Prep Time : 10 mins
Cooking Time : 20 mins
Serve : 2
INGREDIENTS
Milk - 500 ml.
Mini rasgulla - 8 - 10
Sugar - 2 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.
Squeeze the mini rasgulla and cardamom powder and mix well.
Serve chilled.
Heat clarified butter in a pan and add chopped onion and fry until pink
Marinate chicken with ginger garlic paste,curd,red chilly powder,turmeric powder,coriander powder,ginger garlic paste,fried onion and salt.
Keep aside for an hour.
Heat clarified butter in a pan,add whole garam masa and saute for 3 - 4 mins.
Add chicken pieces and saute for 4 to 5 mins in high flame.
Cover the lid and cook in a slow flame for ten mins.
Take rice cooker add basmati rice,cumin seeds,green chilly,clarified butter and water and cook half done rice.
Take a pan add first layer of half done rice now add chicken pieces,add second layer of half done rice now again add chicken pieces and finally cover with half done rice and add one tbsp clarified butter,saffron food color ,fried onion and salt and cover the pan and cook for five mins in a slow flame
Before serving add kewra water
Serve hot with raita.
