Kachhi Biryani

Ingredients:

For Chicken Marination:

chicken - 1kg
Onion slices – 5 to 6 large Onions
Fresh Ginger & garlic Paste - 3 Tbsp
Green chilli paste - 1Tbsp (7 to 8)
Red Chilli Powder-1 1/2tsp
Shahi jeera - 1tsp
Cardamom - 8
Cinnamon - 2sticks
Cloves - 6
Bay leaves - 2
Curd - 400gms
Coriander - 1 cup finely chopped
Mint leaves - 1 cup finely chopped
Turmeric powder-1/4tsp
Lemon juice – 1, 1/2 lemons
Oil - 10Tbsp
Saffron - Few strands
Garam masala powder - 1/2tsp
Salt - To taste

For Rice:

Rice - 650gm
Cinnamon - 2sticks
Cardamom - 4
Bay leaves - 2
Shahi jeera - 1/2tsp
Cloves - 4
Salt - To taste

Preparation:

Step 1:Take frying pan heat oil and deep-fry the Onions and marinate the chicken with fried onions, salt, red chilli powder, green chilli paste, turmeric powder, ginger & garlic paste, shahi jeera, cardamom, cinnamon, cloves and bay leaves. Marinate for about 2 to 3 hours or if you have time marinate overnight in the refrigerator.

Step 2:One hour before cooking Take marinated chicken add curd, juice of one lemon, Finely chopped mint & coriander leaves keep aside.

Step 3:Take a vessel and apply oil all over vessel, then add 5 tbsp oil and marinated chicken keep a side.

Step 4:Clean and wash rice. Soak rice in water for 30 minutes.

Step 5:Soak saffron in warm milk and keep aside.

Step 6:Boil the water along with cardamom, cinnamon, bay leaves, shahi jeera, cloves and salt then add soaked rice. Cook rice till 50% done.

Step 7:Strain the rice and spread the cooked rice on top of the marinated chicken. Sprinkle a little garam masala powder, half lemon juice, saffron milk, mint leaves and leave the remaining oil over the rice and cover it with lid.

Cook on high flame for the first 10 minutes then put the gas on low flame slip in a tava beneath the vessel and cook on low flame for 20 minutes.

Banjari Gosht

Banjari Gosht is one of the favourite recipe of Rajasthan. It is prepared from mutton and yogurt. Try out yourself and taste the flavour of Rajasthan.

Ingredients
•Mutton: 600 gm
•Yogurt: 150 gm
•Onions: 200 gm
•Ginger-garlic paste: 80 gm
•Whole red chillies: 6
•Whole garam masala: 50 gm
•Red chilli powder: 25 gm
•Turmeric: 15 gm
•Coriander powder: 20 gm
•Coriander seeds: 15 gm
•Oil: 150 gm
•Salt according to the taste

Method
1.First heat the oil and then add few sliced onions to it. Saute it till it turns brown.
2.Add to it ginger-garlic paste, whole gram masala, red chilli powder, turmeric, coriander powder and salt according to the taste.
3.Then add yogurt followed by adding mutton.
4.Next, add roasted and crushed coriander seeds and leave it to be cooked.
5.Once it is cooked, garnish the preparation with pounded coriander seeds and whole red chilllies.

Tunde ke Kawab

Cook Time: 5 Preparation Time: 15 Servings: 4
Recipe Description:
This is a very famous dish in North India popularised by the Nawabs of Lucknow.
The 100-year old Tunde ke Kebab in Lucknow Chowk is the most famous outlet for choicest Kebabs even today. Tunda Kebab is so named because it was a specialty of a one-armed chef. This restaurant's signature dish is its masala which is a zealously guarded family secret and prepared by women in the family. It is said to incorporate 160 spices.
Ingredients:
Mutton (without fat) 250gm
Cinnamon 05gm
Cumin Seeds 05gm
Pepper 05gm
Cloves 03 pieces
Red Chilly 05 pieces
Ginger 10gm
Raw Papaya 10gm
Garlic 05 pieces
Onion 02 pieces
Chickpea Flour - 50gm
Salt As per the taste
Refined oil 50g
Directions:
1. Make a past of Ginger, Garlic, onion and raw papaya.
2. Then put Chickpea Flour in a non stick pan and roast it till it turns brown.
3. Make another past of Cumin Seeds, Pepper, Cardamom, Cloves, red chilly and Cinnamon.
4. Then mix both the paste with the mutton and Chickpea Flour, mix it well. Then keep it for 1 hr.
5. After 1hr take the mixture out and make it in small round cutlet and fry it on non stick pan with refined oil.

Butter Chicken Recipe

Butter chicken is one of the best known Indian foods all over the world. Its a flavourful, spicy chicken dish. The gravy of this dish can be made as hot or as mild as you like so that it suits most people’s tastes. This dish is also called as Murg Makhani. You can even prepare Butter Chicken on the grill. For best results, use a whole chicken cut up into small pieces.
Ingredients :
• Boneless Chicken (skin removed) : 1 kg
• Fresh Yogurt (not sour) : 1 cup
• Red chilli powder : 1 table spoon
• Garam masala powder : 2 tea spoons
• Cumin powder : 1 table spoon
• Coriander powder : 2 tea spoons
• Turmeric powder : 1/4 tea spoon
• Cloves : 6-8
• Peppercorns : 6-8
• Cinnamon : 1″ stick
• Bay leaves : 2 nos.
• Cardamom : 3-4
• Almonds : 8-12
• Ginger paste : 1 tea spoon
• Onions (chopped) : 2
• Garlic paste : 2 tea spoons
• Oil : 3 table spoons
• Chicken Stock : 1/2 litre
• Lime juice : 1 whole lime
• Butter : 3 table spoons
• Coriander leaves : 4-5 strands
• Salt to taste
Preparation method :
1. Place the chicken in a deep bowl and mix it with lime juice, red chilli powder and salt and allow it to marinate for about 1 hour.
2. Roast the peppercorns, cardamom seeds, cloves, cinnamon, almonds and bay leaves for a minute and then grind them into a fine powder.
3. Now mix yogurt, the above made powder of spices and all the remaining spices and mix it with the chicken. Allow it to marinate for about 45-50 minutes.
4. Next, heat oil in a pan and add the chopped onions to it. Fry them until they turn golden brown and then add ginger garlic paste to it and fry for 1/2 to 1 minute.
5. Now add the chicken pieces and fry it till all pieces turn opaque (this indicates that the chicken is sealed now).
6. Add the chicken stalk to this fried chicken and cook till the chicken is done and the volume of the gravy is reduced to half.
7. Now, melt the butter and pour it all over the chicken.
8. Garnish with coriander leaves.
Additional Information on Butter Chicken Recipe:
Serving: Serves 4 Preparation Time: 45 minutes (excluding marinating time)
Difficulty Level: Easy Calories: 1120
Note : If you want to have an authentic an traditional cooked-over-the-coal flavour , heat a briquette of coal until it is red hot and once the dish is prepared, put the coal in the container and cover immediately. Remove the coal pieces just before serving.
Do comment on the recipe and provide your feedback.

Mutton Khade Masale Ka

Ingredients
1 kg Lamb, cut into pieces
1 cup (200 ml) Vegetable oil
6 Black cardamom (badi elaichi)
6 - 8 Cloves (laung)
1 tbsp (12 g) Black peppercorns (sabut kali mirch)
3 - 4 Cinnamon (dalchini), 1 inch sticks
5 - 6 Bay leaves (tej patta)
3 Onions, finely sliced
Salt to taste
1 1/2 tbsp (9 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
10 Dry red chillies (sookhi lal mirch)
1 Ginger (adrak), 3 inch piece, julienned
8 Garlic (lasan), whole pods
1 cup (200 g) Yoghurt (dahi)

Method
1. Heat the oil in a pan; add all the spices from black cardamom to bay leaves. Add onions and saute till the onions are translucent.
2. Add the remaining ingredients (except yoghurt) and the lamb. Cook covered on low heat, stirring occasionally.
3. When the lamb is nearly done, add the yoghurt and mix well. Simmer till the lamb is fully done and the oil separates. Serve hot.

serves: 4 - 6

Desi Mutton ( Laal Maans )

Ingredients :
1 mutton 1000 gm
2 Ghee/oil 200 gm
3 Dahi 200 gm
4 Onion 200 gm
5 Lahsun 100 gm
6 Adrak 25 gm
7 Namak 25 gm
8 Lal Mirch 25 gm
9 Dhania 25 gm
10 Haldi 5 gm
11 Jeera 5 gm
12 Badi Elaichi 2 No.
13 Dalcheeni 2 pieces 1" each
14 Loung 4 No.
15 Tejpatta 2 No.
16 Hari Mirch 1 No.
17 Hara Dhania 20 gm

Method of preparation:
1. Slice one onion and keep aside. Grind Onion, Lahsun and Adrak.
2. Wash Mutton pieces. Add Dahi, grinded Onion, Lahsun, Adrak, Namak, lal mirch, Dhania, Haldi and jeera to mutton and mix well.
3. Heat ghee/oil in a pressure cooker. Add Badi Elaichi, Dalcheeni, Loung and Tejpatta.
4. After 30 seconds add one sliced onion. Fry till onion turns golden brown. Add finely cut Hari mirch to it.
5. Add marinated mutton to it and cook till the oil separates.
6. Add 600 ml warm water and cover the lid.
7. After the first whistle, adjust the heat and keep on flame for 20 minutes.
8. Turn off the gas and keep the lid covered for another 5 minutes.
9. Open the lid and add half quantity of Hara Dhania to it and cover the lid.
10. Garnish with remaining Hara dhania before serving.

Mutton Rezala

Ingredients
- 1 lb, (ribs favorable) Meat (lamb or goat) Mutton 500gm.
- 1 medium, paste Onion Pyaz 60gm.
- 2 tbsp, paste Garlic Lahsun 30gm.
- 1.5 tbsp, paste Ginger Adrak 20gm.
- 2 tbsp, grounded to paste Cashew nut Kaju 40gm.
- 4 crushed Cardamom Hari Elaichi 2gm.
- 3 crushed Black Cardamom Badi Elaichi 5gm.
- 3 tbsp Yogurt Dahi 50gm.
- 2 tbsp, (not sweet) Cream Cream 30gm.
- 1 tsp Mace Javitri 2gm.
- 10 kept whole Whole Red Chili Lal Mirch Akhi 50gm.
- 6 slit Green Chili Hari Mirch 50gm.
- to taste Salt Namak 20gm.
- 1 tsp Sugar Sugar 5gm.
- 1/4 tsp Saffron Kesar 0.25gm.
- 2 tbsp Milk Milk 30gm.
- 1 tsp (optional) Kewra Water Kewra Jal 5gm.
- 1/2 cup Clarified Butter Ghee 100gm.











Cooking Instructions:
1. In a large bowl mix the meat, yogurt, onion, ginger, garlic, cashew paste, green and black cardamoms, mace powder, salt and sugar. Marinade for 1-2 hours.
2. In a cooker heat ghee. Add the meat shaking off the excess marinade into the bowl. Fry in medium heat for 15 minutes.
3. Add all the marinade and whole red chili. Mix and bring it to boil on full heat.
4. Reduce heat to low, cover and cook for 45 to 60 minutes. Make sure not to let the meat stick to the bottom of the cooker by stirring it frequently.
5. Cook till the meat is tender. Add water as required so that the meat does not stick. If needed give 3 to 4 whistles to make the meat tender. Remove pressure.
6. Mix the milk and saffron in a small sauce pan and heat for a minute. Add it to the meat.
7. Add cream and slit green chilies to the meat. Bring it to boil on full heat. Reduce heat and simmer for 15 minutes.
8. Add the Kewra water and simmer for another 10 minutes. Remove from heat and serve with rice, pulao or paratha.

Fish Recipes

Fish Fingers
Ingredients
250 gms finger shaped deboned Fish pieces1/2 pod GarlicSalt to tasteBread Crumbs for binding2 tblsp Vinegar1" Ginger1 tsp Chilli Powder1 Egg
Cooking Instructions:
Grind ginger and garlic smooth.
Marinate fish with this and the rest of the ingredients [except egg and crumbs] for 2 hrs.
Roll fish in egg [beaten], bread crumbs and deep fry to a golden brown.
Serve hot with Fries and Sauce
Ingredients:
10 Pieces of sole fish 1 Egg 1/2 tsp White pepper powder 2 tbsp Lemon juice 2 tbsp Breadcrumbs Oil Salt to taste
Cooking Instructions:
Cut the fish into finger shaped pieces.
Marinate the fish fingers with pepper powder, lemon juice and salt.
Keep these in refrigerator for about 15 minutes.
Dip them in beaten egg and roll with the breadcrumbs properly.
Heat oil in a pan. Deep-fry the pieces till they turn golden brown.
Fish fingers are ready. Serve it with tartar sauce or tomato sauce.
Fish Kebab
Ingredients:(Serves 4)
Fish 250 gm.
Chana Dal (Bengal gram) 25 gm. (1 oz.)
Garlic paste 1 tsp.
Ginger paste 1 tsp.
Onion paste 2 tbsp.
Vinegar 2 tsp.
Cooking oil 1 tbsp.
Gramflour 4 tbsp.
Salt to taste
Procedure:
Cut fish to pieces. Boil in water for about 10 min. When fish turns soft, remove from heat. Remove bones.
Grind the Chana Dal into a paste.
Add the Fish, Chana Dal paste, Garlic paste, Ginger paste, Onion paste, Vinegar, and Salt together. Mix well in a bowl to form a dough.
Heat 1 tbsp. cooking oil in a frying pan. Add the dough to the frying pan. Stir well and cook the dough for 5-10 mins. in medium heat to dry out the excess water. Remove from heat and let the dough cool off.
Divide dough into eight equal portions. Take each portion on your palm and roll into a ball, and then flatten it slightly.
Take the gramflour into a bowl. Add little water and stir to make a thick paste.
Heat 2 tbsp. cooking oil in the frying pan. Dip each flattened ball in the gramflour paste to coat it. Add the coated balls to the frying pan, and heat until brown. Turn over to fry the other side.
Fish kebab is now ready. This is an excellent appetizer and can be had with green salad.
Fish Shami Kabab
Ingredients:
1 kg fish (wash, steam and remove bones)2 onions50 gms bengal gram dal8 green chillies½ cup coconut2-tsp cumin seeds2 tsp aniseeds8 cardamoms8 peppercorns2-tsp poppy seeds3 cm piece ginger1 big pod garlic400 gms curd (tie it up in a muslin bag for one hour)2 eggs1 tbsp. lemon juice
Method:
Mash fish to fine paste.Prepare a masala of all the dry ingredients.Add salt and lemon juice to the curds and blend well. Add the masala and the curd mixture to the fish and mix well.
Shape into long kababs.Beat the eggs.Dip the kababs in the beaten egg and shallow fry.Serve with a dash of lime and garnish with fresh coriander leaves (optional) and onion rings.
Hope you all will love it.
Fish Tikka
Ingredients:
500 gms - fish, pieces of any type150 gms - vegetable oil1 tbsp - ajwain45 ml - cream2 tsp - cumin seeds powder2 tsp - garam masala1 tbsp - garlic paste20 gms - flour (besan)30 ml - lemon juice5 tbsp - mint or coriander chutney1/2 tsp - white pepper powder1 - onion, chopped in circles60 gms - curd / plain yoghurtchili powder to tastesalt to taste
Method:
Mix cream garlic paste, ajwain, chilli powder, cumin seeds powder, garam masala, lemon juice, salt, mint or coriander chutney, besan flour in yogurt.
Add fish pieces to the above mixture and marinate them for about 3 hours.
Heat oil in a pan, fry fish pieces on both sides till golden and crisp.
Serve fried fish tikka with chopped onions.

Keema Parantha

Ingredients:
2 cups Parantha dough
1 tsp Salt
3 tbsps Oil
Oil for basting
½ kg ground Meat
1 Green Chilli, grated
1 tsp Red Chilli powder
2 tsp Ginger-Garlic paste
2 meduim Tomatoes, chopped
½ cup All purpose flour to dust
2 tbsp Coriander leaves, chopped
Method:
For filling Heat the oil , add the ginger paste, garlic paste and red chili powder. Saut over medium heat for one minute.
Add the green chilli and tomatoes and fry till the oil separates.
Add the ground meat and cook till dry.
Add salt and coriander leaves and mix well.
For paranthas divide the dough into 6 equal sized balls.
Flatten and roll out into flat disc, place a portion of the filling in the middle, then fold the filling and pinch off the excess dough to seal off the edges.
Flatten again with a rolling pin.
Place the paratha on a heated pan and cook for a minute on one side. Now, turn over to the other side.
Apply oil on the cooked surface. Also spoon oil all around and shallow fry both sides over low heat until golden brown.
Serve hot with curd.

Mutton Khade Masale Ka

Ingredients
1 kg Lamb, cut into pieces
1 cup (200 ml) Vegetable oil
6 Black cardamom (badi elaichi)
6 - 8 Cloves (laung)
1 tbsp (12 g) Black peppercorns (sabut kali mirch)
3 - 4 Cinnamon (dalchini), 1 inch sticks
5 - 6 Bay leaves (tej patta)
3 Onions, finely sliced
Salt to taste
1 1/2 tbsp (9 g) Coriander (dhaniya) seeds
1 tsp (2 g) Cumin (jeera) seeds
10 Dry red chillies (sookhi lal mirch)
1 Ginger (adrak), 3 inch piece, julienned
8 Garlic (lasan), whole pods
1 cup (200 g) Yoghurt (dahi)

Method

1. Heat the oil in a pan; add all the spices from black cardamom to bay leaves. Add onions and saute till the onions are translucent.
2. Add the remaining ingredients (except yoghurt) and the lamb. Cook covered on low heat, stirring occasionally.
3. When the lamb is nearly done, add the yoghurt and mix well. Simmer till the lamb is fully done and the oil separates. Serve hot.

serves: 4 - 6

Bajre Ka Soyta

1 INGREDIENTS
Lamb 1/2 kg
Millet grains (bajra) 1/2 kg
Salt to taste
Water 1.5 lt
Clarified butter (ghee) 150 gm
Red chilli powder 10 tsp
Coriander (dhaniya) powder 6 tsp
Turmeric (haldi) powder 1 tsp
Onions, medium, sliced 4
Ginger (adrak), ground, 3" piece 1
Garlic (lasan) pods, large, ground 2-3
Green chillies 15-20
Green coriander (hara dhaniya) 2 tbsp
Ginger (adrak), julienned 1 tbsp
Red chillies, deseeded, fried 4-5
2 COOKING DIRECTIONS
Sprinkle a little water on the millet grains and put aside for 30 minutes.
Lightly pound to split the grains. Pass through a sieve to remove the chaff.
Heat the clarified butter in a pan, add all the dry spices along with the millet.
Saute for a while. Add the onion, ginger, Garlic, the lamb and green chillies. Mix well.
Add the remaining water, let it cook on a low flame till the lamb is tender and the water is absorbed.
Garnish with chopped green coriander, ginger and red chilli shells.
Serve hot.

SHAHI CHICKEN KORMA RECIPE

Ingredients:
1 Chicken deboned and cut into pieces
3 Onion (Pyaj) chopped
1 tsp Turmeric (Haldi)
1 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 " long piece Ginger (Adrak) chopped
8 Garlic (Lasun) minced
1 cup Curd (Dahi) fresh and thick
1/2 tsp Garam Masala
3 tblsp Clarified Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Dhania Patta)

How to make shahi chicken korma:
Beat the curd and mix chicken pieces with turmeric and salt.
Set it aside for half an hour.
Now heat ghee and fry onions, ginger, garlic till light brown.
Add red chilly powder, coriander and simmer for few minutes.
Add chicken and fry for 5 minutes.
Add 2 cups of hot water and stir well.
Cover and cook till chicken is tender and dry
Add garam masala and salt.
Mix all the dry fruits and garnish with coriander leaves.
Serve hot.

Galouti Kawab

Cook Time: 5 Preparation Time: 15 Servings: 4
This is a very famous North Indian dish popularised by the Nawabs of Lucknow.
Ingredients:
Mutton (without fat) 250gm
Ginger 10gm

Garlic 05 pieces
Onion 02 pieces
Kachri 10gm
Chickpea Flour 50gm
Cumin Seeds 05gm
Pepper 05gm
Cardamom 01 pieces
Cloves 03 pieces
Red Chilly 05 pieces
Cinnamon 05gm
Salt as per the taste
Refined oil 50g
Directions:
1. Make a paste of Ginger, Garlic, onion and kachri.
2. Then put Chickpea Flour in a non stick pan and roast it till it turns brown.
3. Make another paste of Cumin Seeds, Pepper, Cardamom, Cloves, red chilly Cinnamon and salt.
4. Then mix both the paste with the mutton and Chickpea Flour, mix it well. Then keep it for 1 hr.
5. After 1hr take the mixture out and make it in small round cutlet and fry it on non stick pan with refined oil.

Surmai Fish

Ingredients
500 grams of King Fish (Surmai) (thick slices) (cleaned well)
Salt (to taste)
1 tbsp. of Lemon Juice
Ingredients for Garnish
Lemon Wedges
Onion (finely sliced rings)
Cucumber
Tomato (slices)
Ingredients for Paste
1 small Onion (chopped)
2 tsp. of Garlic (Lasan) (chopped)
2 tsp. of Ginger (Adrak) (chopped)
4 Curry Leaves (Kari Patti)
1 tbsp. of Red Chilli Powder (Pisi Lal Mirch)
½ tsp. of Black Pepper Powder (Kali Mirch)
½ tsp. of Turmeric Powder (Haldi)
½ tsp. of Cumin Seeds (Zeera)
½ tsp. of Coriander Seeds (Dhania)
Salt (to taste)
Water (as needed for grinding paste)
Directions
1) Grind all of the ingredients for paste together to form a smooth paste.
2) Apply a little salt and lemon juice to the washed fish slices. Set aside for 5-10 minutes. Wash and drain well.
3) Marinate the fish slices in the grounded paste and keep refrigerated for at least an hour.
4) Heat a griddle on medium flame and smear a little oil on it. Place the slices in batches of 2 or 3 depending upon the size of the griddle. Do not over crowd the griddle. Pour a little oil around each fish slice with a teaspoon and let it roast on a medium flame until it is aromatic and crisp. Flip and repeat the procedure for the other side.
5) Serve hot on a bed of onion rings, cucumber and tomato slices garnished with lemon wedges.
Tips: 1) Any white firm flesh fish can be used instead of king (surmai) fish. 2) To make this recipe low fat, the marinated fish slices can be grilled with minimum or no oil.
Serving Suggestions: Serve Hot Yield: 4 Servings

Mutton Stew

Ingredients:
Mutton - 500 gm (medium size pieces)
oil - 1 cup
Jeera - 2 tsp
Tejpatta (Bay leaves) - 2
Dried red chilly- 4
Black pepper - 10 (slightly crushed)
Dhania - 1tbsp (slightly crushed)

Garam masala:
Cloves- 4
Bari ilaayachi - 1 (open and expose the seed within)
Chhotee ilaayachi - 4 (open and expose the seed within)
Daalchini (cinnamon ) - 1 inch thin strip
Jaiphal - 1/4 of the whole nut
Onion - 2 big size
Ginger - 1 inch(crushed)
Garlic flaks- 10 (crushed)
raw papaya - 1 inch piece (optional: for quick tendering of mutton)
Haldi powder- 1 tsp
Salt - to taste
Desi ghee- 1 tbsp

Method:
1. Wash the mutton thoroughly.
2. Heat oil in a non stick karaahi, put jeera, tejpatta, and dried red chilly.
3. When the jeera begins to splutter, add garam masala, onion and saute for sometime over medium flame for 2 minutes.
4. Add ginger, garlic,black pepper, papaya, dhania, haldi powder, mutton, salt.
5. Saute everything for 2 minutes. Put the flame to minimum.
6. Put 1 tbsp desi ghee and cover the lid of the vessel.
7. Open the vessel after every 10 minutes, saute and cover again.
8. After 30 minutes, start testing whether or not the mutton is cooked.
9. It usually takes 45 minutes to 1 hour to cook mutton this way. but the wait is worth it ! (if mutton is not fresh then it takes longer, so add some boiling water and cook on medium flame for faster result for such mutton).
10. Add 1tbsp desi ghee when mutton is cooked. Serve warm with pulaao or garma garam phulkas (chapati’s).

GATTE KI SABJI

Servings : 6-7
INGREDIENTS
Besan 200 gm
Dhaniya 1 tsp.
Ghee 2 tbsp.
Curd 250 gm
Salt 1 tsp..
Oil 2 tsp.
Red chilly powder 1 tsp.
Haldi a pinch

METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
Make 5-6 thin and long strips of the dough.
Put these strips in boiling water and cook for 5 minutes.
Cut these gattas into small pieces.
Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces.
Heat oil in a kadahi.Put the tadka of jeera and add the curd mixture.
Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
Simmer the flame and cook for another 5-7 minutes.Turn off the gas.
Finally put the tadka of red chilly powder.

Mirchi Vada

Huge varieties of chillies ( mirchi) are found in Rajasthan. An eight inch long variety is split open and filled with potato and masala and fried in besan to make this yummy mirchi vadas.
Serves: 3

Ingredients:

Green Chilies Large - 6 no's
For batter
Gram flour (besan) - 1 cup
Turmeric powder - 2 pinches
Salt to taste
Water as required

For filling:

Potatoes - 3 large ones
Red chilli powder - 1 tsp
Coriander leaves chopped fine - 1/2
Salt to taste

Method of preparation :

Slit the Green Chilies, remove seeds and keep aside.
Make a thick batter with the Gram flour (besan), turmeric powder and salt.
Boil potatoes with salt. Peel and mash them well. Add chilly powder and coriander leaves. Mix well.
Fill the Green Chilies with the potato mix.
Dip the filled Green Chilies in the batter till they are completely covered.
Fry them in preheated oil till golden brown. Serve hot with chutney or sauce.

Makki Ka Soheta

The soheta is a spicy combination of corn and chicken. It also can be prepared with bajra (millet) instead of corn. In Rajasthan, a sour vegetable called 'kachri' is used. Since it is not available all over India, so here we have used pomegranate seeds instead of Kachri.

Serves 4

Ingredients:

Corn on the cob - 3
Ghee - 100gm
Onions - 150gm
Sliced boneless chicken cut into small pieces - 500gm
Curd - 100gm
A handful of chopped coriander leaves
Juice of 1 lime
Green Chillies - 6nos

For Grinding :

Pomegranate seeds - 1tbsp
Ginger - 2.5 "
Garlic cloves - 10 nos
Dry red chillies - 6nos
Turmeric - a small piece

Method of Preparation:

Boil, cool and grate the corn kernels on the cobs. You may also use canned corns in that case, roughly chop. Heat the ghee, add the onion and fry till brown. Add the ground paste and sauté over a moderate heat till oil separates. Add the chicken pieces, curd and sauté for some more. Add hot water and cooked corn. Cover and cook till the chicken is done. Stir in between. The whole dish should thicken to the consistency of porridge. Remove, sprinkle coriander leaves, lime juice and split green chillies.

Mutton Kofta

Ingredients:

Minced Meat : 250 gms
Onion : 1
Garlic : 4 clove
Green Chili : 2
Salt to taste
Garam Masala Powder : 1 tsp
Red Chili Powder : 1/2 cup
Bengal Gram : 1/2 cup, roasted
Lemon Juice : 1/2 tsp, optional
Cilantro : 1 tbsp
Cooking Oil for frying
Onion : 3 medium, sliced
Ginger : 1/2 tbsp, paste
Garlic : 1/2 tbsp, paste
Yogurt : 1/2 cup
Red Chili Powder : 1/2 tsp
Turmeric powder : 1/2 tsp
Coriander Powder : 1.5 tsp
Salt to taste
Cooking Oil : 3 tbsp
Cilantro : 1 tbsp
Cooking Oil for frying

Instructions:

1. To make the koftas refer to ingredient from minced meat to cooking oil. To make the curry refer to rest of the ingredients.

2. For koftas: Grind onions, green chilies, garlic, salt, and mix with all the powders except for oil. deep fry in oil till lightly golden brown and keep aside.

3. For gravy: Heat oil and fry onions till golden brown add ginger garlic paste. Fry well.

4. Add red chilly powder, turmeric powder, coriander powder and fry in low flame till oil starts coming out.

5. Add yogurt mixed with salt and 1 cup water. Fry for few minutes.

6. Add koftas and sprinkle coriander leaves. Cover and cook till the oil floats on top. Serve hot with white rice.

Choorma

Ingredients:

300 gm: Wheat flour
300 gm: Ghee
200 gm: Sugar (powdered)
15 gm: Soaked almond (blanched and finely chopped)
6 No: Green Cardamom


Method:

1. To the Flour add salt and 60 gm ghee. Add just enough water to knead into a semi-hard dough.Divide the dough into 10 to 12 balls of approximately 2" diameter.

2. Place them on grill or greased tray and bake in a moderately hot oven for 10 minutes. Change sides and again bake for 10 minutes or till these become lightly browned with afew cracks.

3. Keep aside for 5 minutes to cool and then crush them coarsely or churn in grinder; add the sugar and ghee. Mix well.

4. Heat 1 tbsp. ghee in kadahi. Add cardamom seeds. Add the above mixture. Fry it for one minute. When it cools down, add chopped almonds. Mix well.

5. To serve, either serve as a crushed mixture or roll into round balls which fit in the palm of the hand. You can enjoy the taste of churma for 8-10 days if kept it in an airtight box.