Chicken is marinated with spices or paste before making kebab so that the flavours of spices can be absorbed within the chicken piece that would  make it tastier, delicious, flavourful & finger liking.

30 minutes marination is atlest required so that flavoours are absorbed properly.

2 hours marination is perfect .

overnight marination is best for any type of meat.

 

*Egg is a satiable food, that means one should not feel hungry for a long time after eating egg which is beneficial for weight loss. If you are planning to loose weight then include Egg White in your diet.

*Egg is rich in Phosphorous, Calcium & Vitamin -D that's help in strong bones. If you seek strong &  healthy bones then include egg in your diet surely.

*Eating Egg is also beneficial for Eyes as Vitamin -A is richly present in egg. For better eyesight include Egg in your diet.

*Egg is best for Brain . Omega-3 fatty acid & vitamin B-12 makes it the best food for fast & intelligent brain.

*Egg also works to give energy.  Egg is a good source of protein that provides energy. 

*Egg is also beneficial for muscles. Albumin protein is found in eggs that is very beneficial for muscles. Boiled egg is recommended for strong muscles.

*Colin is present in eggs which is good for foetus  & pregnant women's brain.

 Egg is a rich source of protein & nutrients. So, we all  should include it in our diet with different recipes. This could be a satiable food & yu will not feel hungry for a long time. Hence could help you to not gain weight.

Here is the  delicious recipe of EGG SALAD SANWICH with taste & proteins.

  SERVING-02                                                                COOKING TIME-20 minutes 

                                               INGREDIENTS REQUIRED -

                                          4 - SLICES of BREAD                         2tb - OIL/GHEE 

                                          1/4cup - ONION [finely chopped]        1/4ts-CURRY POWDER

                                           1/4ts- TURMERIC POWDER             1/4ts- CUMIN SEEDS[JEERA]

                                            1/4ts - WHOLE SPICE POWDER [GARAM MASALA]

                                            6 - EGGS [boil & cut into pieces]      2tb- MAYONNAISE 

                                             2tb- CURD                                          SALT - TO TASTE

                                            BLACK PEPPER POWDER - to taste   SALAD LEAVES- optional 

 INSTRUCTIONS - 

*Toast the slices of bread in a pan & put aside .

*In a pan , heat some oil & saute onion until it crystallize . Now add curry powder, turmeric powder, cumin seeds, whole spice powder. Mix well & cook for 2-3 minutes.

*In an another pan take boiled & sliced eggs , mixture we prepared above, mayonnaise, curd, salt, & black pepper powder, mix all the ingredients very well.

*For sandwich, take a slice of bread toasted before. Put the whole mixture of lots of ingredients we prepared above & spread allover.

*Place a salad leaf [if you want] & little ketchup.

*Place the second slice of bread & your sandwich is all set to be served.

 SERVINGS- 04 people                                          COOKING TIME - 30 MINUTES 

                INGREDIENTS REQUIRED -

                 2 cup -  Rice [boiled before]

                 1tb- Mustard Seeds 

                 1tb - Skinned Black Lentils/ Black Gram

                1/4 cup - Split Peanuts 

                10 - Curry Leaves 

                2 - Green Chilli [ finely chopped]

                1 - Grated Ginger 

                1tb- Turmeric powder 

                 Salt - To taste 

                 1 - Lemon 

                2 tb - OIL 

                

 INSSTRUCTIONS -

*Heat oil in a pan & add mustard seeds, black lentils[dhuli udad ki dal], peanuts .

*Roast peanuts on low flame until it turns golden.

*Now add curry leaves, ginger, green chili, & turmeric powder, mix them well for some seconds.

*Now add rice & salt, mix very properly.

*Close the lid after mixing all the ingredients for 2 minutes.

*After 2 minutes add lemon juice in the rice & mix them well.

*Taste the salt & spices once before serving.

*Garnish with coriander leaves.

Embellish your dinner table with this delicious Mutton Curry. Made with a blend of lots of spices & finger liking flavours.
     Here is the recipe of MUTTON CURRY -

Cooking time - 40 minutes
                   

     INGREDIENTS REQUIRED -
  1kg - MUTTON
  2 - MEDIUM SIZED ONION [ lengthwise chopped]
  2 - MEDIUM SIZED ONION [for frying]
  1/2 kg - TOMATOES[ chopped]
  2tb- WHOLE SPICE POWDER [ GARAM MASALA POWDER]
  SALT - to taste
  4tb - GINGER - GARLIC PASTE
  2 tb- DRIED FENUGREEK
  6 - GREEN CHILIES [cutted lenghtwise ]
  1tb - RED CHILI POWDER
  2tb - CORIANDER POWDER
  1/2tb - TURMERIC POWDER

                                                           INSTRUCTIONS
*Take a pressure cooker, add 200gm oil , heat it.
*Now add the Onion & fry until they turn brown, take the fried onion out in a plate.
*Now add the MUTTON + 2 glasses of water & wait for a whistle. After 1 whistle lows the flame.
*After that add the onion, salt, ginger-garlic paste, red chili powder, coriander powder, turmeric powder & mix all the spices & ingredients very well & wait for 5 minutes.
*Now add crushed fried onion[we prepared before],  green chili & dried fenugreek.
*After 5 minutes add 200 gm of Curd & cook at least for 8-10 minutes or until all the excess water evaporates.

   Your delicious Mutton Curry is all set to please your taste buds. Serve with Tandori Naan & some lime juice.

   

The most mouth-watering Mutton recipe is roasted Mutton  leg/ Bakre ki Raan. Simple, easy & delicious recipe to please your taste buds & glorify your dinner table with the flavours of spices on rich MUTTON LEG / Bakre ki raan.


INGREDIENTS REQUIRED -
MUTTON THIGH with 4-5  deep cuts on both sides.

For marination, you need to have -
2ts - POOPY SEEDS PASTE
2ts - CASHEW PASTE
1tb - WHOLE SPICE POWDER / GARAM MASALA
1tb - CHAAT MASALA
1tb - RED CHILI POWDER
1tb - CORIANDER POWDER
1/4ts - TURMERIC POWDER
400gm - CURD
100gm -CREAM / MALAAI [milk fat]
SALT - to taste
2tb - PAPAYA PASTE [ need to make meat tender ]
1tb - LEMON JUICE

INSTRUCTIONS-
*Make a thick paste of all these ingredients. Apply this paste on the Mutton Leg with deep cuts so that the spices are absorbed deep enough.

*Leave this refrigerated at least for 6 hours or the best is to leave it overnight marinated.

*Now you have 2 options - either to barbecue or to tender the meat in a pressure cooker first & then put it on the barbecue to give it a smoky flavour.

*Choice is all your first option will take 25 minutes & the second option would take 40 minutes at least.

*For barbecue you only have to put it on barbecue & then roast it properly from both sides & time to time apply oil/butter/ghee to grease .

*For pressure cooker -You will need a full size cooker to put the mutton leg. Heat the cooker them put 6tb of oil & heat .

*Now the full leg will not fit in the cooker so, make some cuts to make it fit in the cooker.

*Put your marinated muttun leg in the cooker & take at least 8 whistles which will take 10-12 minutes n high flame . Open the lid you can check if the meat is tender or not .

*Now to give it a smoky flavour you need to roast on the high flame or you have barbecue then it would be best. Roast for 2 minutes from both sides.
                       
                            Youe delicious Rasted Mutton Leg is all ready to serve with onion rings & lemon juice.
                                   

 

Sheer , a sweet  dish made up of milk & lots of dry fruits especially made on EID . It is a tradition to eat sheer on the day of Eid in India &Pakistan . This is also popularly known as Sawaiyan.

INGREDIENTS REQUIRED - 

2 litre - MILK 

200 gm - RICE [soaked 2 hours before ]

50 gm - ALMONDS [soak in warm water & peel of & split into 2 ]

50 gm - CASHEW NUTS 

50 gm - CHIRONGI 

50 gm - RAISINS 

100 gm DRIED COCONUT  [ cut into thin  lengthwise]

PISTACHIO - only for garnishing 

500 gm -SUGAR 

2-3 tb- ROASTED & CRUSHED VERMICELLI  [ sawaiyan]

INSTRUCTIONS -

* Boil rice in water for 15 minutes in pressure cooker .

*When rice properly boil , let it cool down & then grind them for 15 seconds only .

 

*Boil milk in an open vessel , after boiling milk add to it the grinded rice & all the dry fruits mentioned above .

*When it boil once more then add to it Sugar & crushed vermicelli . Stir it continuously so it didn't stick to the bottom .

*Let it stir for 10 minutes & then off the flame . 

*Dish out & garnish with Pistachio [ finely chopped]

* Take the quantity of dry fruits according to your needs & likings.

                                                                                                                                                                 EGG ROLLS 

A perfect breakfast recipe which contains healthy veggies & eggs gives you calcium & phosphorous .

Can be cooked quickly & easily with the ingredients available at home .

   SERVINGS - 4 people                                  

  COOKING TIME- 40 minutes [10 minute for a roll]

INGREDIENTS - 

For dough : 1 cup - WHEAT FLOUR , SALT - to taste , 1 tb - OIL 

For egg : 4 -EGGS , 1 - ONION [finely chopped] , 2 -GREEN CHILI [ finely chopped] , 2 - CORIANDER LEAVES [ finely chopped]

For Filling : 1 - ONION [ finely chopped] , 1 - CAPSICUM [ finely chopped] , 1 - CARROT [ finely chopped] , 4 tb- SWEET RED CHILI SAUCE , 4 tb - MUSTARD SAUCE 

INSTRUCTIONS - 

*Prepare dough by kneading wheat flour & salt with water . Add oil & again knead the flour .Your dough is ready. Divide this in 4 balls & put aside .

*Now in a mixing bowl crack the eggs & add in it onion , green chili & salt & whisk properly .

*In a separate bowl put the chopped onion , capsicum & carrot .

*Now time to roll our dough balls , roll them properly with a spinning roll .

* Heat a non-stick pan & cook your rolled  dough [ roti] froom both the sides . 

*Take out the roti & put  oil on the pan & spread 1 bis spoon of whisked egg in it & put your cooked roti on the egg & stick them . Make sure that egg is cooked properly . 

* Cook all the dough balls like this & stick the roti with egg .

*In a plate take your cooked eggroti , omelette on upper side . In it put the carrot , onion & capsicum in between & spread chili sauce & mustard sauce as much as you like . N ow simply roll it & serve hot . 

                         SIMPLE & EASY CAKE 

Want to have something yummy during lockdown ? Then try the easy & simple cake made with the ingredients easily available at home  & would be liked by children & elder members of the family.

1. To make this cake you need 3 tb CURD (curd is used at the place of egg if you want to have an  eggless cake), 3 tb POWDERED SUGAR , 2 tb REFINED OIL , VANILLA ESSENCE , 1/2 ts BAKING POWDER , 1/2 ts SODA , 1/2 cup MILK .
2. First of all preheat the oven on 170 'C . By preheating the oven the cake would be more spongy & tasty .
3. In a mixing bowl take CURD & whisk properly .After this add POWDERED SUGAR & REFINED OIL & MIX WELL  & make a smooth paste .Now add to this paste FINE FLOUR [MAIDA] , BAKING POWDER , &  SODA as well .Whisk all these ingredients for sometime to make a smooth paste so when we pour it in the mould it would look like ribbon .
4. Add VANILLA ESSENCE & whisk for few minutes .
5. Apply refined oil or melted butter in the cake mould . Also sprinkle  some dry fine flour [ maida] & spred  allover .Now pour  the cake batter & add some dry fruits of your choice & place it in the oven . You can all add tooty - frooty also .
6. If you are making it in a oven it would take 5-7 minutes , else it would take 45 minutes in baking without oven .
7. In between  press a knife or tooth pick to check if the cake is ready or not . If batter does not sticks to the knife , it means your cake is ready . 
8. Now take the mould out & let it cool down . After this flip the cake on a plate .
9. Serve this yummy cake with evening tea.

                           CHICKEN LAHORI KORMA 

A very delicious & rich chicken recipe served as a main course dish . Made with lots of spices , curd , cream  & flavours . A perfect dish to serve your guest .

SERVINGS - 6-7 people                                      TIME - 1/2 HOUR [excluding marination]

INGREDIENTS REQUIRED FOR MARINATION - 

1 kg - CHICKEN 

2 tb - GINGER - GARLIC PASTE 

1 tb - RED CHILI POWDER 

1/4 tb - TURMERIC POWDER 

1/2 tb - SALT 

1/2 tb - BLACK PEPPER POWDER 

500 gm - CURD 

1 - FRIED ONION 

➤Take curd  in a mixing bowl , add all the spices in it as mentioned above , mix them well .

➤ Add in it fried onion after crushing it , mix well . 

➤ Now add the chicken & coat it very well with the marination & put it for 1/2 hour so that the chicken absorbs all the flavours .

1. Heat 500 gm oil in an open cooking  vessel , add in it _ 4 - CLOVES , 8-10 - BLACK PEPPER , 1 ts - CUMIN SEEDS [ JEERA] , 2 - CURRY LEAVES , SALT - to taste.
2. Add 2 grinded  ONIONS , 1 tb - CORIANDER POWDER .
3. Cook all these until oil comes to the surface , coming up of oil on the surface indicates that our spices are cooked properly .
4. When oil comes to the surface add the marinated chicken , cook for 10 minutes or until the chicken becomes soft .
5. After chicken get soft add 1/2 cup - CREAM / MILK FAT .
6. Add 1/2 cup - POPPY SEEDS + CASHEW NUTS PASTE .
7. Mix all the ingredients very well . Cream + POPPY SEEDS + CASHEW PASTE , all these give thickness & richness to the gravy.
8. Cook until the oil reduces , we do not have to add water as curd will release water itself .

YOUR DELICIOUS LAHORI CHICKEN KORMA IS READY , GARNISH WITH CORIANDER LEAVES & SERVE WITH TANDOORI NAAN .

                               SHAMI KEBAB 

Shami Kebab is a side dish served especially at the time of ID - UL - ZUHA . This could be made with Mutton  or Chicken & can be deep freezed for a month so if any guest give you a surprise you can serve these kebabs.

SERVINGS - 12 -14 Kebabs                                       TIME - 30 MINUTES 

INGREDIENTS REQUIRED - 

500 gm - MUTTON  KEEMA 

100 gm - GRAM PULSE [ soak in water for 2 hours]

6 - DRIED RED CHILIES / CHILI FLAKES 

10 -12 - GARLIC CLOVES 

1 tb - WHOLE SPICES POWDER / GARAM MASALA POWDER 

1 tb-  SALT / to taste 

1/4 tb - TURMERIC POWDER 

1/2 tb - CORIANDER POWDER 

1 small bowl - GRAM FLOUR / 2 - EGGS 

INSTRUCTIONS -

*Take a pressure cooker add in it 2 tb of OIL , now add MUTTON KEEMA , GRAM PULSE , DRIED RED CHILIES / CHILI FLAKES , GARLIC CLOVES , WHOLE SPICES POWDER , SALT , TURMERIC POWDER , CORIANDER POWDER as per quantity mentioned above .

* Close the cooker with lid & cook for 20 minutes or wait until 8 whistles . You can check if the mixture is too dry then  add a glass of water.

*After this take the whole mixture out in a open bowl & let it cool down .

*As it cools down grind this mixture in grinder & make a thick paste .

*Now take a medium sized ONION & chop finely , also take 4-5 GREEN CHILIES & chop them finely . Add these finely chopped veges in the paste .

*Take a small quantity of this mixture & make a ball , if it sticks to the hand spread some water on your palm , now press this ball gently between your palms & give it a shape of patty . It would look like this→

*Heat some oil in a pan foe shallow frying .

*You have 2 options either to coat these kebabs in gram flour or to dip in egg , choice is yours .

*FOR GRAM FLOUR - add some water in the gram flour & make a paste of not so thick consistency & dip your kebab or patty in it to coat properly & shallow fry until it turns golden brown from both sides .

*FOR EGG - whisk the eggs properly & dip the kebabs or patty & shallow fry them for a minute from both sides .

SERVE THESE YUMMY KEBABS WITH GREEN CHILI CHUTNEY & ONION RINGS .

                                    FISH TIKKA 

What to serve in a party ? A difficult question in mind but overcome this through serving TIKKA recipes . Here is very yummy recipe of FISH TIKKA .

SERVINGS - 02                                             COOKING TIME - 25 MINUTES 

INGREDIENTS - 

500 gm - FISH 

1 tbsp - LEMON JUICE 

2 tbsp - GINGER - GARLIC PASTE 

1/2 ts - TURMERIC POWDER 

1 ts - CUMIN SEEDS POWDER

1/2 tbsp - CORIANDER POWDER

1/2 tbsp - WHOLE SPICES POWDER [ GARAM MASALA POWDER]

1 tbsp - RED CHILI POWDER 

1/4 tbsp - BLACK PEPPER POWDER 

1/4 cup - CURD 

SALT - to taste 


INSTRUCTIONS- 

*Soak the wooden skewers in water for 20 minutes .

*Wash fish pieces properly & put it in a mixing bowl .

*In the bowl , add salt & lemon juice & mix it well . Leave it for 10 minutes .

*In a separate bowl take CURD , GINGER-GARLIC PASTE , CUMIN SEEDS POWDER , RED CHILI POWDER , CORIANDER POWDER , BLACK PEPPER POWDER & SALT according to the quantities mentioned above or as per your requirement .

*As the paste is ready apply this on the pieces of fish & marinade atleast for 15 minutes put it  in fridge make sure to cover the bowl unless smell will spread in fridge.

*After 15 minutes insert the pieces of fish in the skewers .

*Cook the fish in griller , if you don't have griller you can cook it in a non-stick pan on medium flame . Make sure to cook  from both sides .

*Serve with lemon & green chili chutney .

                                   CHEESE OMELETTE

Start your day with this wonderful & yummy breakfast recipe .

SERVINGS FOR - 2                                                                   COOKING TIME - 20 MINUTES 

INGREDIENTS - 

2 - EGGS 

4 ts - CORIANDER LEAVES [ finely chopped]

1 - GREEN CHILI [ finely chopped ]

SALT - to taste 

INGREDIENTS FOR FILLING -

2 cloves - GARLIC [ finely chopped]

1/2 - ONION [ finely chopped ]

1/4 - BABY CORN [ cut lengthwise]

4 ts - CAPSICUM [ chopped]

SALT - to taste 

1 ts - CHILI SAUCE 

2 tbsp - OIL 

2 tbsp - GRATED CHEESE 

METHOD - 

*Crack the eggs in a mixing bowl & add coriander leaver , green chili , salt & whisk properly .

*Heat oil in a pan & add chopped garlic & onion.

*When onion turns to golden brown then add baby corn & capsicum . Add salt also .

*Cook veggies on high flame until they get soften .

*Now add chili sauce & mix well . After few seconds off the flame .

*In another pan heat the oil for omelette , add to it the egg mixture we prepared above . Cook the omelette from both side .

*Now add fried veggies & grated cheese , fold the omelette from middle & cook for a minute so the cheese melts .

*Serve the omelette with toast .

                       WHITE SAUCE PASTA 

A very delicious & creamy recipe of pasta enjoyed on any day of the week .

INGREDIENTS REQUIRED - 

1 cup - PENNA -PASTA 

2 cup - MILK 

2 tbsp - ALL PURPOSE FLOUR [ MAIDA ]

1 ts- CHILI FLAKES 

1 ts - BLACK PEPPER POWDER 

SALT - to taste 

1 - CARROT [ chopped]

1/4 cup - CORN [boiled]

1/2 - CAPSICUM [ chopped]

2 - GARLIC CLOVES [chopped]

INSTRUCTIONS - 

*Boil 5 cups of water , add 1 tbsp OIL & 1 tbsp of SALT . Add to it pasta & wait for 8-9 minutes .
*Pasta would be boiled , now strain it & put it aside in a bowl .
*In a pan add 2 tbsp of OIL & heat it & add chopped GARLIC , CARROT , CAPSICUM & CORN . Saute these for a while & take them out & put it aside .
*In the same pan add 2 tbsp of BUTTER , melt it .
*Now add 2 tbsp of ALL PURPOSE FLOUR [ MAIDA ] , roast it properly .
*Now add 1 cup of milk , take a boil & mix very well .
*Now add CHILI FLAKES , BLACK PEPPER POWDER , SALT & the other 1/2 cup of MILK . Mix all these well .
*At last add stir fried veggies & mix every thing very well .
*You can add 1 ts of ORIGANO  & CHEESE also if you like .


YOUR DELICIOUS & SIMPLE PASTA IS READY .....................

                       CHICKEN GILAFI KABAB 

A unique & delicious kabab recipe made with chicken or mutton . Gilaf means cover , in this a cover of veggies on the kabab that's why it is named GILAFI seekh KABAB popular in INDIAN subcontinent .

SERVINGS - 11-12 kababs                                                TIME - 20 minutes [with preparation]

INGREDIENTS REQUIRED - 

500 gm - CHICKEN [ boneless ]
1 tbsp - GINGER  - GARLIC PASTE 
SALT - to taste 
1 tbsp - RED CHILI POWDER 
1 tbsp - CRUSHED CORIANDER SEEDS 
1 tsp - PEPPER POWDER 
1 tsp - WHOLE SPICES POWDER [ GARAM MASALA ]
1 tsp - CUMIN POWDER 
1 tsp - CHAAT MASALA [ optional]
1 cup - CORIANDER LEAVES + MINT LEAVES 
2-3 - GREEN CHILIES 
1 - ONION [ FRIED ]
1/2 cup - ROASTED CHICKPEAS  + 15-16 - CASHEWS [ grind them in dry form]
1 tbsp - LEMON JUICE 


                                                       METHOD 
*Very simply take a food processor or grinder . In it put boneless chicken & all the ingredients mentioned above according to the quantity .

*Make sure chickpeas & cashew dry powder should be grinded separately & then add to the food processor with other ingredients .

*Make a paste & take out in a bowl & give them a shape of kebab or patty as you like . If you are making seekh kebab like me - take small ball of mixture make a shape of oval & then insert it in the skewers .

*This time we do not need oven or tandoor as we will shallow fry them in a pan .

*But before this give them a cover or veggies - 1 - red bell pepper , 1 - green bell pepper , 1 - onion all these finely chopped & mixed . 

*Now take kebab & roll it over the veggies so these stick to the kebab like this -

*Now heat the oil & shallow fry them for 8-10 minutes . Fry properly from each side so it must not be raw from inside .

YOUR CHICKEN GILAFI SEEKH KEBAB ARE READY TO SERVE WITH GREEN CHILI CHUTNEY & ONION RINGS .
                                                    

                         CHICKEN DRUMSTICK 

Made with chicken legs marinated with few spices & coated with breadcrumbs, corn flour , egg & milk & fried deep with love & lots of flavours can make your day . 

SERVINGS - 5 PEOPLE                                           TIME - 20 MINUTES [ excluding marination]

INGREDIENTS REQUIRED FOR MARINATION - 

10 - CHICKEN LEG PIECES [ with or without skin your choice ]

1/2 cup - YOGURT 

1/2 ts - SALT [ to taste ]

1 ts - GINGER -GARLIC PASTE 

1 ts - RED CHILI POWDER 

1 ts - BLACK PEPPER POWDER 

1 ts - LEMON JUICE 

**Make deep cuts on the chicken legs so the marination absorbs till inside .

** Take a bowl add yogurt , salt , ginger garlic paste , red chili powder , black pepper powder & lemon juice mix all the ingredients & add your chicken drumsticks & coat very well & put aside the marinated chicken for 2 hours .

AFTER 2 HOURS 

INGREDIENTS REQUIRED FOR COATING -

1/2 cup - ALL PURPOSE FLOUR [ MAIDA ]

1/4 cup - CORN FLAKES 

1/2 cup - BREAD CRUMBS 

2 tb - CORN FLOUR 

SALT - to taste 

1/2 ts - ORIGANO 

1/2 ts - BLACK PEPPER POWDER 

*Dry mix all these ingredients in big mixing bowl .

*In another bowl crack an EGG & mix it with 1/2 cup MILK .

*Take out your marinated chicken drumsticks & coat them very well with the dry mix ingredients mentioned above .

*Now time for another dip in egg & milk mix to all the drumsticks .

*Again coat the wet drumsticks into the dry mix ingredients & put aside .

*Heat oil very well & then put on medium flame , dip your chicken legs into the oil & fry them for atleast 8-10 minutes on medium flame .

TAKE OUT THE CHICKEN DRUMSTICK & SERVE HOT WITH TOMATO KETCHUP .

                                     REALLY YUMMMMMMMMMMMMM...................................

                                CHICKEN ROLL 

A very famous snack dish of chicken popular in INDIA enjoyed as a side dish or a starter or a snack . Made with small chicken pieces infused with few spices & veggies wraped in roll made up of flour just like a paratha .

SERVINGS - 3 ROLLS                                                   TIME - 1 HOUR 

INGREDIENTS REQUIRED FOR FILLING -
500 gm - CHICKEN THIGH [ CUT INTO SMALL PIECES]
1 - ONION [ big size cut onto slices]
1 - CAPSICUM [ cut into slices ]
1 teaspoon - RED CHILI POWDER
1 teaspoon - TURMERIC POWDER , GARAM MASALA POWDER [ WHOLE SPICES] , CORIANDER POWDER
1/2 - LEMON JUICE
2 tblspn - YOGURT
SALT - to taste

METHOD -
*In a mixing bowl take chicken & add all ithe ingredients mentioned above according to the quantity or as per your requirement .

*Marinade it for 25 minutes .

 * Now take a small bowl & place it in the middle of marinaded chicken . Burn a piece of charcoal & put it in the bowl & drizzle 2-3 drops of oil or ghee on it so it release  smoke & cover the mixing bowl for 5 minutes so the chicken absorbs the smoke . [ This step is optional you can do it if want a smokiness ].

*Heat 3 tbsp of oil & add to it the marinaded chicken & cook until it cooks [probably 5 minutes ] , after it add onion & capsicum & add salt to taste & 1 tsp whole spice powder & mix very well .

YOUR FILING IS READY PUT IT ASIDE .

TIME TO MAKE ROLL [ PARATHA ]-
2 cup - ALL PURPOSE FLOUR  , 1 tsp - SALT  , 2 tsp - SUGAR , 2 tsp - YOGURT , 3 tbsp - OIL
1 cup - WARM WATER
**KNEAD  THE FLOUR CONTINUOUSLY FOR 5 MINUTES & MAKE YOUR DOUGH REST ATLEAST FOR 1 HOUR TO SETTLE .
[ Ready your dough before filling so you can make rolls faster ]

*Take a portion of 100 gm from dough tuck in from all sides to form a smooth ball .

*Roll it , spread some oil & dust some flour if it springs back .

*Cut along the radius & make a spiral like this-

 

*Now press it & make a ball again & then roll it with a spinning roll & fry it in a pan . After frying it will look like this-

*Put your filing in middle of the paratha & roll it & wrap in a butter paper .

EAT IT WITH TOMATO KETCHUP .....................................I M SURE YOU GONNA LOVE IT ..........

                          CHICKEN STEW 

Chicken stew made with the blend of spices & flavours with chicken in a pot  . The perfect dish for a dinner party & to please your taste buds .

SERVINGS - 5-6  people                                            TIME - 30 minutes [with preparation]

INGREDIENTS REQUIRED -
1 kg - CHICKEN 
1/2 kg - ONIONS [ roughly sliced]
1/2 teaspon - BLACK PEPPER [ KALI MIRCH], CARAWAY SEEDS [ JEERA ]
3-4 - GREEN CARDAMOM  , 2 - BLACK CARDAMOM [ ILAICHI ]
1 teaspoon -   NUTMEG-MACE [ JAIPHAL - JAWITRI ] POWDER 
5 - RED CHILI DRIED [ chopped]
1 " - GINGER [ chopped] 
5- GARLIC CLOVES [ chopped]
1/4 teaspoon - TURMERIC POWDER 
200 gm - CURD 
SALT - to taste 


INSTRUCTIONS - 
*In a open pot take 250 gm of oil & heat it , after it add onions & fry until it crystalise [ pink in color ]

*After it add all the ingredients -BLACK PEPPER , CARAWAY SEEDS , GREEN - BLACK CARDAMOM , NUTMEG - MACE , DRIED RED CHILI , GINGER , GARLIC CLOVES , TURMERIC POWDER , CURD & SALT  according to the quantity .

*Add to it CURD & CHICKEN & mix it very well .

*Add 1 cup water .

*You can add some more veggies like CAPSICUM to increase aroma .

*Cook for 20 minutes & serve hot with  TANDOORI NAAN .

It is a quick & easy recipe perfect for your main course ...................

                     KALI MIRCH CHICKEN 

Delicious main course  chicken recipe made with black pepper [kali mirch ] , cashew nuts paste & fresh cream with few spices & veges . Popularly known as SHAHI KORMA  , this chicken is from MUGHAL 's kitchen .

TOTAL TIME - 20 minutes with preparations                                 SERVINGS - 4 people 

INSTRUCTIONS - 

750 gm - CHICKEN 

1 small bowl - CASHEW NUTS 

1 small bowl - ALMONDS [ soaked in warm  water  & peeled]

1 ts - WHITE PEPPER [ dakni mirch]

3 " - CINNAMON STICK 

8-9 - CLOVES 

1 ts - BLACK PEPPER 

1 - BLACK CARDAMOM 

1 piece - MACE 

4 - GREEN CARDAMOM 

1 ts - DRIED FENUGREEK [ kasuri methi ]

7 - GREEN CHILIES 

1 - ONION [ chopped ]

1 tblspn - GINGER- GARLIC PASTE 

100 gm - CURD 

100 gm - CREAM / MALAAI 

SALT - to  taste 

INSTRUCTIONS - 

* Heat 3 tblspn of oil / ghee in a kadhai / deep pan & add BLACK PEPPER , CINNAMON STICK , CLOVES , BLACK CARDAMOM , MACE , GREEN CARDAMOM  & saute it 

* Add onion & saute until it soft , add ginger - garlic paste .

*Add chicken to it & mix well & roast for 5 minutes .

* Now add curd & cook until it tenders with the lid covered for 6 minutes .

*Grind the CASHEW NUTS & ALMONDS with WHITE PEPPER & 1/2 cup MILK  to make a paste .

*Add salt to the chicken & mix well .  Now add the paste of cashew & almonds & the green chilies & mix it well .

*Roast the chicken for 5 minutes , add dried fenugreek & cream with 1/3 cup of water so the gravy is not so thick .

Your CHICKEN KALI MIRCH IS READY TO SERVE WITH TANDOORI NAAN .

                              GRILLED CHICKEN

A very simple & delicious chicken recipe enjoyed any day of the week & the dish which can impress your guests . Prepared with few spices & cream .


INGREDIENTS REQUIRED -

1 tblspn - GINGER-GARLIC PASTE
1 - ONION
4 - GREEN CHILIES
1 cup - CORIANDER LEAVES
* Grind all these veges & put aside .
500 gm - CHICKEN [ big pieces with deep cuts to absorb spices]
SALT - to taste
1 tblspn - WHOLE SPICE POWDER [ GARAM MASALA POWDER]
1/2 tblspn - CHAAT MASALA [ optional]
1 tblspn - RED CHILI POWDER
1 - LEMON JUICE
1 tblspn - CORIANDER POWDER
2 pinch - RED FOOD COLOR

INSTRUCTIONS -

* Take chicken in a mixing bowl &  spread the  grinded veges with ginger-garlic paste on the chicken pieces .

*Now take a cup of GRAM FLOUR , 50 gm of CURD & a cup of CREAM /MILK FAT [MALAAI ] & add salt , whole spice powder , chaat masala , red chili powder , coriander powder , lemon juice  & red food color & mix very well & spread all the ingredients on the chicken  very well so they absorb through   cuts.

*Marinade the chicken overnight if possible or for 2-3 hours must .

*In a deep frying pan take 3-4 tblspn of OIL & heat it . After it add to it the marinated chicken & the left over marinade [ it will become your gravy ].

*Cook on medium flame for 20 minutes with the lid closed . After 20 minutes your gravy grilled chicken is ready but if you want without gravy - take out the chicken pieces on a grilling pan or steel grill & cook on high flame for 1 minute from each side or until you find some blackened portion on chicken .

YOUR UNIQUE & DELICIOUS GRILLED CHICKEN IS READY TO SERVE WITH SALAD & GREEN CHILI CHUTNEY [ 4-5 green chilies + 1/2 ts - cumin seeds + salt + 2-3 garlic cloves & grind all these ].

➤You can see above the grilled chicken with & without gravy .

                                   TANDOORI CHICKEN 

A dry chicken recipe originated from MUGHAL'S kitchen is very famous in INDIAN subcontinent & other parts of the world as well . Made with roasting yougart marinated chicken in tandoor - a cylinderical oven but tandoor cannot available at home so to make it easy grill it in a pan .

You can get readymade tandoori masala in market but if it is not available make it at home by few spices & enjoy restaurant style tandoori chicken at home .

INGREDIENTS OF TANDOORI MASALA - 

2 ts - CUMIN SEEDS [ JEERA]

2 ts - CORIANDER SEEDS [ DHANIA ]

1 ts - FENNEL SEEDS [ SAUNF]

*Dry roast on low flame for 2-3 minutes & put aside .

3-4 - CINNAMON STICK {2'} [DAALCHINI]

14-15 - GREEN CARDAMOM [HARI ILAICHI]

3 - BLACK CARDAMOM [ BADI  ILAICHI

1 ts - CLOVES [ LAUNG ]

1 ts - WHOLE BLACK PEPPER [ KALI MIRCH ]

1 - STAR ANISE 

2 - FLORETS OF MACE [ JAWITRI]

*Dry roast on low flame for 5 minutes & add to it 2 pieces of DRIED GINGER [SAUNT] & roast for 1 minute .

*Grind both  the roasted spices in a grinder to make coarse powder .

*Add to it 1 tblspn of DRIED FENUGREEK [ kasori methi ] & grind again to obtain fine powder .

*Sift the tandoori masala powder through a sieve & store it in a glass jar for 1-2 months .

**Time to make marinate for chicken pieces mainly 2 leg pieces so the quantity is according to that you can change the quantity according to your needs .

2 tblspn - GREEK YOGURT 

1 tblspn - LEMON JUICE 

2 tblspn - TANDOORI MASALA POWDER [ prepared above ]

2 tblspn - KASHMIRI RED CHILI POWDER [ it will give that red color but if you don't have use a pinch of red food color]

1 tblspn - RED CHILI POWDER 

SALT - TO TASTE 

1 tblspn - OIL 

*Mix all these spices in YOGURT & apply this marinate to the chicken pieces very well so it absorbed trough cuts . Let it rest for 2-3 hours [ overnight marination is prefreble ]

*Let the chicken come at room temperature .

*Heat 2 tblspn  oil in a pan on medium flame , add to it the chicken pieces & cook on high flame for 1 minute . 

*Flip the chicken pieces & again cook for 1 minute .

*Now cover the pan & cook for 5 minutes on low flame.

*Now take a steel grill & put it on the gas stove & put chicken pieces on high flame for 10-15 seconds , brush the chicken pieces with oil to prevent it from sticking on the grill . 

➤Your homemade tandoori chicken is ready . If you want a smoky aroma take a piece of burnt charcoal in a bowl & place it in the middle of your marinated chicken 5 minutes before cooking & drizzle on charcoal 2-3 drops of ghee/oil , as soon as it releases smoke cover the lid so that the  smoke is absorbed by chicken .

SERVE IT HOT WITH SALAD & GREEN CHILI CHUTNEY .

                I M SURE YOU GONNA LOVE IT ❤❤❤❤❤❤

                           CHICKEN LOLLIPOP / WINGS 

Another chicken recipe can be served as starter & is capable of impressing your guests . 

Chicken lollipop is made with chicken wings pieces coated with spices & batter & then deep fried .

INGREDIENTS REQUIRED FOR MARINATION -

12 pieces - CHICKEN WINGS 

1 - LEMON JUICE 

1 tblspn - SOY SAUCE 

1 ts - CRUSHED BLACK PEPPER 

1 ts - RED CHILI POWDER 

1 ts - GINGER - GARLIC PASTE 

SALT - TO TASTE 

**Take chicken pieces in a bowl & add lemon juice , soy sauce , black pepper  , red chili powder , ginger - garlic paste , salt & mix all these ingredients very well with chicken & give it rest for atleast 1 hour [ overnight marination is best ].

      Marinated chicken would look like this .

**Now time to make batter -
In a bowl take 1/2 cup - ALL PURPOSE FLOUR / MAIDA
1/2 cup - CORN FLOUR / CORN STARCH
SALT - TO TASTE
1 ts - GINGER -GARLIC PASTE
1 ts - RED CHILI POWDER
2 pinch - RED FOOD COLOR
WATER - to make consistency neither thin nor thick i.e. perfect consistency .

**Coat your marinated chicken pieces in this batter properly & deep fry it in the oil .

**We will double fry it to make it taste like restaurant style so , fry it for 5 minutes & take out .

**When it cools down again fry it for 8-10 minutes on medium to low flame . Double frying will make chicken crispy .

SERVE HOT WITH GREEN / RED CHILI SAUCE OR TOMATO KETCHUP .

              I M SURE YOU GONNA LOVE IT ❤❤❤❤❤❤❤

                            ROASTED CHICKEN 

A very familiar & simple chicken recipe enjoyed on any day of the week . Chicken coated with spices & then roasted waters everyone's mouth . Noone could deny  to eat this ........................

INGREDIENTS REQUIRED- 

1 KG - CHICKEN [ big pieces should bear cuts so that spices properly absorbed]

1 ts - GINGER POWDER 

1 ts- GARLIC POWDER 

1 ts - RED CHILI POWDER 

1 ts - RED CHILI FLAKES 

SALT - TO TASTE 

1 ts - CORIANDER POWDER 

1 tblspn - WHITE VINEGAR 

1 ts - CHAAT MASALA [ optional]

1/2 tblspn -OIL 

NOTE - All the ingredients are in dried form.

INSTRUCTIONS - 

*In a mixing bowl take CHICKEN & all the spices - GINGER - GARLIC POWDER , RED CHILI POWDER , RED CHILI FLAKES , SALT , CORIANDER POWDER , CHAAT MASALA , VINEGAR & OIL & very carefully mix all these ingredients with chicken .

*Make sure that the chicken is coated properly & absorbed through cuts .The marinated chicken should be like this - 

*Let it marinate for 3-4 hours or overnight marination will be  best . Cover the bowl with plane wrap if available .

*Before 1/2 hour of cooking chicken take it out & you'll see some leftover watery marination at bottom , take it in a separate bowl & add to it 1 tblspn of RED CHILI SAUCE & 1/2 ts of SALT & spread it on the chicken . [ this step is optional ]

*Now we have 2 options either to bake in oven or to deep fry .

I am deep frying it in a pan so heat the oil properly & fry the marinated chicken pieces for 20 minutes on medium - low flame. 

If you find 20 minutes much fry until it cooks properly but in 20 minutes it will be tender & you fell it melting in your mouth.

YOUR YUMMY ROASTED CHICKEN IS READY TO SERVE WITH CURD , ONION RINGS & CUCUMBER .

      I M SURE YOU GONNA LOVE IT ❤❤❤❤❤❤❤❤❤❤

                           CHICKEN CHANGEZI 

Another chicken recipe similar to that with butter chicken . Origin from MUGHLAI KITCHEN influenced by PERSIAN style . Made with tomatoes , butter , spices & obviously chicken . 

Yummy delicious main course dish will please your taste buds .

INSTRUCTIONS REQUIRED FOR MARINATION - 

1 kg - CHICKEN 

200 gm - PLAIN CURD 

1 tblspn - GINGER - ONION PASTE 

1 tblspn - RED CHILI POWDER 

1 tblspn - WHOLE SPICE POWDER [ GARAM MASALA]

1 tblspn - CORIANDER POWDER 

SALT - TO TASTE 

1 - LEMON JUICE 

** In a mixing bowl take CURD , GINGER - ONION PASTE , RED CHILI POWDER , WHOLE SPICE POWDER , CORIANDER POWDER , SALT & mix all these very well .

**Now i will add my chicken to this paste & coat it very properly so that every piece of chicken is coated . At the same time i will squeeze the lemon juice & mix it well .

**Let this marinate rest for 2 hour [ atleast for 1 hour ].

➤After 1 hour be ready to make gravy .

INGREDIENTS REQUIRED FOR GRAVY - 

500 gm - TOMATOES 

1 - ONION [ medium size ]

2-4 - GARLIC petal [ pealed]

100 gm - BUTTER 

2 - GREEN CHILIES [ cut lenghthwise ]

2 tblspn - GINGER - ONION PASTE 

SALT - TO TASTE 

50 gm - CREAM / MILK FAT 

1.5 tblspn - WHOLE SPICE POWDER [ GARAM MASALA ]

*Firstly in a pan take roughly chopped TOMATOES , ONION & GARLIC & cook this on medium flame for 20 minutes . Mash the tomatoes in between & continue to add little water .

*After this grind it in the mixture & make a smooth paste .

*Separately grill the marinated chicken in a pan with 4 table spoon of oil & cook until its properly tenders .

* In a kadhai / sauce pan add 3 tblspn of oil heat it properly .

*After this add green chilies , ginger - onion paste , curd , red chili powder , whole spice powder , salt , cream / milk fat & cook until oil comes up .

*Add to this masala the tomato puree & cook on medium flame . After 5 minutes i will add butter to this gravy & again cook until the oil comes up on the top .

**Coming up of oil on the top indicates that our masala / gravy is ready .

*After this add the grilled / fried chicken to the gravy & cook for 5 minutes .

OUR DELICIOUS CHICKEN CHANGEZI IS READY TO SERVE WITH TANDOORI NAAN & GARNISH IT WITH CORIANDER LEAVES .

                       CHICKEN  CHAPLI  KABAAB

The very famous & delicious CHICKEN CHAPLI KABAB originated from  the streets of PESHAWAR in PAKISTAN has its history & influence from the MUGHALS kitchen . These kabab can be made from beef , mutton or chicken meat including some onions , red chili flakes , & a few spices . Enjoy especially at the time of ID- UL - ZUHA but can be enjoyed anytime throughout the year . 

INGREDIENTS REQUIRED -
1 KG - CHICKEN MEAT KEEMA
1 tblspn - WHOLE SPICE POWDER [ GARAM MASALA POWDER]
1 tblspn  - TURMERIC POWDER [ HALDI POWDER ]
1 tblspn - CORIANDER POWDER [ DHANIA POWDER ]
1/2 tblspn - RED CHILI FLAKES [ optional]
1 tblspn - GINGER - GARLIC PASTE
2 - ONIONS  [ finely chopped]
3-4 - GREEN CHILIES [ finely chopped]
1 inch - GINGER [ finely chopped]
SALT - to taste

INSTRUCTIONS -

*Take Chicken Meat Keema in a mixig bowl & add to it finely chopped ONIONS , GINGER & GREEN CHILIES . Mix them well .

* Now add WHOLE SPICE POWDER , TURMERIC POWDER , CORIANDER POWDER , RED CHILI FLAKES , GINGER - GARLIC PASTE , SALT , mix all these ingredients very well .

* Let the meat rest for 1/2 hour so all the flavours absorbed by the meat.

*Now i will take some meat in hand & make a ball rather a meat ball & gently press between my palms & give it a shape of patty . Make all the patties .

*Now i will take a frying pan & 4 tblspn of oil , you can take ghee [clarified butter ] or butter & heat it well .

*Fry the patties in pan for 2 minutes from each side .

SERVE THESE DELICIOUS KABAB WITH GREEN CHILI CHUTNEY & ONION RINGS .

                          CHICKEN AFGHANI PULAO 

A very rich & delicious main coarse dish stuffed with flavours comes from our neighbour AFGHANISTAN popularly known as KABULI PULAO. A simple sweet & salty rice made with chicken & few spices will make your day & mood .

INGREDIENTS REQUIRED -

1/2 kg - CHICKEN 

2 cup - RICE [ soaked in water for 1/2 an hour ]

1 cup - CARROT [ cut lenghtwise ]

1 cup - ONIONS [ chopped]

1/4 cup - RESINS [ KISH- MISH ]

1 tblspn - SUGAR 

2 tblspn - SALT [ to taste ]

6 - ALMONDS [ without skin & split in 2]

1 tblspn - WHOLE SPICE POWDER [ GARAM MASALA ]

1 tblspn - GINGER - GARLIC PASTE 

INSTRUCTIONS - 

* Take a kadhai [ deep frying pan ] add 1 tblspn oil & heat .

*In the heated oil fry CARROT first for 1 minute & then take out . Add to the pan ALMONDS & RESINS & fry them also for 1/2 minute & take them out .

*Take 2 tblspn of oil & heat & then add ONIONS & fry until they become golden brown .

* After that add to it GINGER - GARLIC PASTE & CHICKEN cook until chicken changes its color.

*Now add SALT & mix it well , then add 2 glass of WATER . Cook for 10 minutes on medium flame .

*After it add to it RICE & 2 glass WATER again . Put the lid & cook on high flame until water dries.

*After water gets dried add WHOLE SPICE POWDER [ GARAM MASALA ] , ALMONDS , RESINS & cook for 15 minutes on low flame .

YOUR DELICIOUS CHICKEN AFGHANI PULAO IS READY TO  SERVE HOT ...................