Chicken Pakoray

Ingredients for marination

1 Chicken breast (cut into small cubes)
Salt to taste
Crushed Red Chilli/Chilli flakes 1 tsp
Soya Sauce 1 tbsp
White vinegar 2 tbsp
Tikkah or Tandoori Masala 2 tbsp
Garlic paste 1 tsp
(marinate chicken & keep it aside atleast for half N hour)

Ingredients for batter

Gram flour\Baisan 4 to 5 tbsp's heaped
all-purpose flour/Maida 2 tbsp's
salt to taste
Ajwain (Caraway seeds) 1/4 tsp
Crushed Black pepper 1/2 tsp
1 egg
Chilled Water 4 to 5 tbsp
Baking Soda 1 pinch (optional)*
Spring onions Chopped 1/2 cup (optional)*
Corainder leaves/Cliantro chopped 2 tbsp
Oil for frying

Method

In a large mixing bowl add all the ingredients for batter except baking soda,whisk it till nice & smooth batter (You may need to thin with additional water if the batter is too thick)add marinated chicken mix it,
add baking soda just before frying,
Deep fry till light golden.Serve hot with your favorate dip : !

*Note : If u want Crunchy Crispy pakora's then dont add spring onions & baking soda !!

Chicken Pakoray

Fried Chicken Liver (Spicy)

Ingredients for marination
Chicken liver (Kaleji) half kg
Salt to taste
Yogurt 2 tbsp
Crushed black pepper ½ tsp
Ginger/Garlic paste 1 tsp
Red chilli flakes ½ tsp
Garam masala powder ¼ tsp
Ingredients for frying
Oil 4 tbsp
Crushed black pepper ¼ tsp
Lemon juice 2 tbsp
Method
Marinate liver with the marination ingredients leave it aside for atleast 30 minutes.
Heat oil add marinated liver fry till its completely dry and nicely roasted,
Dish out sprinkle lemon juice and black pepper ; Serve immediately !

Smoked Pishawari Karahi

Ingredients

Chicken/mutton half kg
-Ginger garlic paste 1tbsp
-Green chillies chopped 6-7
-Oil half cup
-Onion1 large Sliced
-Tomatoes chopped 250gms
-Coriander powder 1 teaspoon
-Turmeric 1/4tsp
-Salt 1tsp
-Chilli powder 2tsp
-Black pepper powder 1/2 teaspoon
-Black cumin seeds 1/4 tsp
-All spice 1/2 teaspoon
-Coriander leaves half bunch (finely cut)
-Yogurt 2 tbsp

Method

1, in a pan heat up oil
2,add chicken/mutton , tomatoes,salt,chilli powder, ginger garlic paste, onion and cook on medium heat till nearly tender.
3, then add coriander powder, turmeric, black pepper powder, black cumin seeds, all spice and cook for 10 minutes.
4,now add yogurt, green chillies and fry well.
5 , garnish with chopped coriander leaves.

(You can make it in a karahi (wok) for better presentation)

For koyla dum:
Heat the coal on a stove, then put the coal in a foil paper with a tong and put that coal in the middle of the karahi (as shown in the picture) now put 1tsp oil on the coal and cover the wok with some lid or a steel plate , the smoke will leave the aroma inside then remove the lid when serving.
(Tip: if u r making it with chicken then dunt cover it at all while cooking)

Grilled Tandoori Fish

Ingredients

Fish Half kg
Salt to taste
Red chilli Powder 1tsp
Coriander Powder 1 tsp
Roasted & crushed Cumin 1 tsp
Lemon juice 4 tbsp
Ginger/Garlic paste 1 tsp
Curd 2 tbsp
Crushed black pepper 1/4 tsp
Shan Tandoori Masala 1 tbsp
Melted Butter 4 tbsp or 2 tbsp oil

Method

Take a bowl and add in all the ingredients and mix well.
Add in the fish pieces and mix well with the marination.
Leave this to marinate for atleast 30 mins.
now bake it or grill it on a non stick grill pan & serve :)

Grilled Tandoori Fish

Chicken Hareesa

Ingredients

Wheat (soaked overnight) ½ kg
Chicken boneless ½ kg
Turmeric ½ tsp
Ginger garlic 2 tbsp
Green chilies grinded 1 tbsp
Black pepper 1 tsp
Salt 1 tbsp
Tomatoes blended 3
For baghar
Oil ½ cup or 4 tbsp heaped ghee
1large onion sliced
Mint chopped 1 bunch
Ginger finely sliced 2 tbsp
Green chilies chopped 6
Brown onion ¼ cup
Garam Masala powder 1 tsp heaped

Method

soak ½ kg wheat over night, boiled in 12 cups of water and ½ tsp of turmeric till tender, cool and blend, boil ½ kg boneless chicken with 2 tbsp of ginger garlic paste, 1 tsp black pepper, blended tomatoes,1 tbsp salt, 1 tbsp grinded green chilies and 4 cups of water till chicken tender, then chopperize chicken, add the chopperize chicken in boiled & blended wheat and garam masala powder mix all well and cook for a while, lastly heat ½ cup oil, add onion,1 bunch chopped mint leaves, 2 tbsp ginger Julian, 6 chopped green chilies fry till golden then pour it in hareesa, mix well and serve hot.

Chicken Hareesa

CHICKEN MALAI HANDI

Ingredients 

chicken breast 1kg (cut in 2 inch pieces)
yogurt 1 cup
butter 50g
oil 1/2 cup
ginger & garlic paste 1 tbs
cashew nuts 12 pieces
green chilli 10 to 12
cream 1/2 cup
poppy seeds 1 tbs
black pepper powder 1/2 tsp
sesame seeds 2 tbs
salt 1 tsp
white pepper powder 1/2 tsp
bullet green chilli 4 (sliced from the middle)
fresh coriander 1/2 cup

Method

grind cashew nuts, poppy seeds, sesame seed, green chilli to a paste.
marinate the chicken with, the grinded paste, yogurt, cream, black pepper, white pepper, salt, ginger & garlic mix well cover and keep in the fridge for 20 to 30 minutes.
heat oil and butter add the chicken with the marination mix and wait for a boil, cover and cook on medium flame till the oil comes on the surface.
now add the coriander, green chilli mix.
serve hot with naan.

CHICKEN MALAI HANDI

Indian Shrimp Curry

Ingredients

Shrimps ½ kg cleaned
Yogurt ½ cup
Ginger garlic 1 tbsp
Chili powder 1 tsp heaped
Turmeric ¼ tsp
Salt 1 tsp
Tomato 2 chopperized
Vinegar 2 tbsp
Oil ½ cup
Onion 1 cup chopped
White cumin crushed 1 tsp

Method

In a blender blend together yogurt, ginger garlic, chili powder, cumin, turmeric, salt, vinegar and tomatoes, blend to make puree, heat oil add chopped onion, fry till light golden, add blended mixture, fry till oil comes on top, add shrimps, cook on high flame till done about 7 to 8 minutes. Serve with boiled rice.

Indian Shrimp Curry

Tandoori Chicken noodles

Ingredients

Chicken mince 2 cup
Garlic paste 1 tsp
Onion 2 tbsp (chopped)
Tandoori masala 2 tbsp
Lemon juice 2tbsp
Ketchup 2 tbsp
Tomato paste 2 tbsp
Pasta sauce 2 tbsp
Red pepper 1 tsp (crushed)
Mix herbs 1 tsp
Oil 2 tbsp
Water ½ cup
Egg noodles (boiled 3 cups)
Carrot,capsicum,mashrooms (optional)

Method

Heat oil add garlic paste add onion and sauté for 2 minutes.
Add chicken, tandoori masala, lemon juice, ketchup, tomato paste, pasta sauce, crushed red pepper and mixed herbs.
Fry till chicken done.
Add in all sauce and seasoning with water.
Fold in boiled noodles and vegetables simmer for 5 mins.
Dish out and serve hot.

Tandoori Chicken noodles

Shaami Kebab

Ingredients

Boneless Beef (i prefer undercut) half kg cut into small cubes (botia)
Whole button Red chillies (saabit laal mirch) 5 to 8 (if u want spicy kabab u can add more)
Ginger 1 small piece juliend
Garlic 6 cloves peeled & sliced
Salt to taste
bengal gram spilt and skinned (Chanay ki daal) 1cup washed and soaked for at least 30 mins
Mix Garam Masala powder 2 tsp
Cumin (safaid zeera) 1 tsp
Coriander seeds crushed 1 tbsp
Yogurt 4 tbsp beaten
Onion 1+1 (1 sliced & 1 finely chopped)
Green Chillies finely chopped 1 tbsp
Mint leaves (podina) finely chopped half bunch
Corriander leaves (hara dhania) finely chopped 4 tbsp
Eggs 2

Method

In large sauce pan add water (approx 2 glass) ,beef,ginger,garlic,1 sliced onion,coriander seeds,cumin,chana ki daal,salt & button red chillies cook until beef tender and waters dries up completely, now add garam masala powder & yogurt cook till mixture dries (bhoonofy the mixture)
now let it cool for a while then choprize it in a chopper till nice smooth mixture then add eggs,chopped onion,coriander leaves,green chillie and mint leaves mix it really well & before making kebabs if ur mixture is very sticky keep it in a refrigerator for few hours then take small amount on ur greased hands shape the kababs into flat discs and shallow fry them until golden brown on both sides. done !

Shaami Kebab

Chicken Shami kabab

Ingredients

500 gm
boneless chicken, cut into cubes
1 tbsp.
chopped fresh coriander stems
1 tsp.
garlic paste
1 tsp.
ginger paste
3
green chillies chopped
(or to taste)
1 tsp.
salt
1
medium onion, chopped
1/3 cup
chickpea lentils/channa daal
(soaked for at least 4 hours)
1
potato, peeled and cubed
1 tsp.
cumin powder
1/4 tsp.
turmeric powder
1 tbsp.
lemon juice
Other Ingredients
1
egg, lightly beaten
1 tsp.
garam masala
2-3 tbsp.
chopped fresh coriander
1 tbsp.
channa/lentil flour
1-2 tbsp.
breadcrumbs
(if needed)
1 tbsp.
lemon juice

Method

Put the chicken with all the ingredients in the first batch into a pan. Add half a cup of water and simmer gently until the chicken is cooked and the rest of the ingredients (lentils/potatoes/onion) are all soft. Increase the heat and dry off any excess moisture.

Allow this mixture to cool completely. Then grind the mixture until smooth. Turn it out into a bowl and add the channa flour and HALF of the beaten egg. Add the garam masala, lemon juice and chopped coriander. Give everything a good mix. If the mixture feels dry, you can slowly add the rest of the egg one teaspoon at a time and mix. If it feels too sticky, add 1-2 tbsp of a breadcrumbs and mix.
When ready to fry, shape the kababs into flat discs and deep fry them until golden brown on both sides.

Chicken Shami kabab

Samosa Chat

Ingredients

4 ready-made Aloo samosas
Boiled Chick peas 1 cup
1 medium size tomato finely diced
1 medium size onion finely diced
12 sprigs of cilantro finely chopped
1 ½ teaspoon of Chaat Masala
4 tbspof Mint Cilantro Chutney
2tbsp Green chilli chutney
4 tbsp Tamarind Chutney
3/8 cup plain yogurt whisked
Chilli chips and paapri

Method

Warm samosas in toaster for 5 minutes at 400 degrees F.(or micro for 1 min)
Quarter the samosas and plate each samosa separately.
Divide diced tomato and onion and chicke peas in to 4 parts. Sprinkle each part over the plated samosas
Sprinkle ¼ teaspoon of chaat masala over each samosa plate. You can add more of less depending how tangy and salty you want it.
Spoon 1½ tablespoon of each mint cilantro chutney, tamarind chutney,green chilli chutney and yogurt over samosa plate. You can add more of less depending on how saucy you like them.
Sprinkle chips and paapri over each plate
Garnish with chopped cilantro, and you are ready to serve!

Samosa Chat

Sev Puri

Ingredients for puri/papri

Flour/maida 250 grams
Salt 1 tsp
Cumin/zeera 1 tsp
Clarified butter/ghee 25 grams
Water

Method

Mix flour,salt and cumin...melt ghee add and rub,mix well then use water and knead into a medium d0ugh.(make sure ur d0ugh should n0t get sticky)
C0ver and Keep it aside for atleast 1 h0ur.
Roll it and cut into small r0unds using a c0okie cutter,prick ;deep fry on a medium low heat till golden

Ingredients for sev ki chutney

Sev 1 cup
C0rriander leaves/hara dhania 1 bunch
Lemon juice 1/4 cup (2 large lem0ns)
Green chili 6 to 8
Salt 2 taste
R0asted and crushed cumin 1tsp

Method

Blend all ingriedients in a blender and make sm0oth n creamy paste,u can use water if required.

Assembling

Boiled n mashed potatoes 1 large
Sev 4 tbsp
In a large serving dish/platter arrange papri/puri ; then,on each puri/papri, put a small amount of mashed potatoes; pour half tsp of sev chutney on each & every puri...sprinkle sev nd serve immediately

Sev Puri

1. 
   

Kulfa Kheer

Ingredients

Milk 1-1/2 liter
Bread slices 4
Peanuts 100 gm
Cardamom powder 1/2 tsp
Sugar 1-1/2 cup
Khoya 250 gm
Kewra 1 tsp
Chopped rice (washed n Soaked)  4 tbsp
Silver leaf 5
nuts  for garnishing

Method

Pour milk, add sugar, chopped cardamom, pista, chopped rice, cook it on low temperature for half an hour.
Now pour milk, add bread slices keep them in milk and leave it for 1 hour.
Now blend the bread and khoya.
Then mix it into cooked milk and let it cook on low temperature.
When it becomes thick then turn off the stove, add kewra, take it out in a dish.
In the end garnish it with pistachio and silver paper then serve.

Kulfa Kheer

Khoya Cake

Ingredients

Flour 2 cups
Khoya 250gm
Icing sugar 2 cups
Eggs 2 (optional)
Condensed milk 1 cup
Milk 1 cup
Baking powder 1 tbsp
Baking soda 1 tbsp
Kewra essence few drops
Unsalted butter 1 cup

FOR TOPPING:
Sugar 1/2 cup
Cashew nuts 1/2 cup
Almonds 1/2 cup
Pistachios 1/2 cups
Kewra essence few drops

Method
In a mixing bowl add icing sugar with butter to beat. Then add  eggs (if using) beat then add  khoya,Condensed milk,baking powder, baking soda and kewra essence to fold. Now add flour and mix it then add required milk to make smooth batter. Grease the cake mould and pour the batter in the tin and bake it on 180c for 30 to 35 mints. Take it out and leave it to cool. For topping take pan and add 1/2 cup sugar to be melt on low flame once it turns itno light brown thicky syrup fold in your nuts properly spread it on your cake and serve cool.

Khoya Cake

Dum ka keema

Ingredients

Beef mince 1 kg
Raw papaya 5 tbsp
White cumin roasted and crushed 4 tbsp
Ginger garlic paste 2 tbsp heaped
Salt 2 tsp
Crushed red pepper 4 tsp
All spice 1 ½ tsp
Brown onion crushed ½ cup
Yogurt ½ cup
Lemon juice 3 tbsp
Ghee 2 cups
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Ginger Julian 2 tbsp
Fresh lemon 2

Method

Take out mince from mincer thrice; put all the above ingredients Raw papaya 5 tbsp, White, cumin roasted and crushed 4 tbsp, Ginger garlic paste 2 tbsp heaped, Salt 2 tsp, Crushed red, pepper 4 tsp, All spice 1 ½ tsp, Brown onion crushed ½ cup, Yogurt ½ cup, Lemon juice 3 tbsp, mix well, marinate for 4 hours, just before cooking, mix ghee in the mince, give dum of coal, cook on low flame till water dries, serve with ginger Julian, coriander leaves, green chilies, lemon wedges.

Dum ka keema

Chicken Tikka Handi

Ingredients

1/2 kg boneless chicken, 1 inch pieces
2 onions, chopped
1/2 cup oil
1 cup yogurt
1 tbsp. ginger garlic paste
1 tsp. hot spices powder
Salt to taste
1 tsp. crushed red chilies
1 tsp. red chili powder
4 tbsp. lemon juice
2 chopped green chilies
Green coriander leaves, chopped
1 pinch orange color

Method 

Blend together raw onion with ¼ cup water.
Now in a bowl add onion mixture, ginger garlic paste, all spice powder, salt, lemon juice, crushed red pepper, orange color, red chili powder and yogurt. Mix it well,
Marinate chicken in this mixture for 30 minutes.
Heat oil in a handi, add marinated chicken with mixture, cover and cook on low flame till chicken become tender and oil comes on top.
Put burned coal in handi and drop few drops of oil on coal and cover the handi immediately to give the bbq aroma to gravy.
Garnish with coriander and green chilies, serve with naan.

Chicken Tikka Handi

Minced Beef Biryani( Keema Biryani)

Ingredients

350 grams of Basmati Rice (washed well with a few changes of water and soaked for at least ½ hour - if needed)
400 grams of Minced Beef/Lamb (Keema)
1 large Onion thinly sliced (payaz)
tomato 1 large (tamatar) sliced
1" piece of Cinnamon Stick (Dal Cheeni)
5 Cloves (Loung)
Green Cardamom: 3-4(Choti Ilaichi)
Black Cardamom: 3 (bari ilaichi)
Black pepper: 3-4
salt 1 to 1/2 tsp (as u like)
Bay leaf: 1-2
coriander powder 1 tbsp (sookha dhaniya pissa howa)
Nutmeg powder:(jaifal) 1/2 tsp
A few strands of Saffron (Zafran) if u dont have u can use yellow food coloring
1 tsp. Red Chilli Powder (Pisi Lal Mirchain) (or to taste)
Plain Yogurt (dahi) 1/2 cup
1 tsp. Ginger Paste (Pisa Lehsan)
1 tsp. Ginger Paste (Pisi Adrak)
cilantro 1/2 bunch (sabaz dhanya adhi gathi)
Mint leave (podina adhi gathi)
1/4 cup of Milk (doodh)
2 tbsp. of Lime Juice (Nimbu Arkh)
100 grams of Clarified Butter (Ghee) or Cooking Oil

Method

Cook the rice in salted water until it is 3/4 done. Drain out the water and set aside. Mix the saffron(or yellow color) in milk and set aside.

Heat the clarified butter(ghee) in a wok(karhai) or deep pan; add the onion. Fry until it is golden brown. Add the all whole spices and allow to splutter. Mix in the minced meat, ginger paste and garlic paste and tomato fry for 10 to 15 minutes over medium heat. Once the beef is nicely fried and water has dried out and a fine aroma rises, mix in the plain yogurt and the red chilli powder,nutmeg,salt,coriander powder and continue to cook over low heat for another 3-4 minutes. Turn off the flame when oil leaves the mince and set aside.

Now in a big pot add first layer of of boiled rice in the bottom of the dish. Cover with a half portion of the prepared keema and sprinkle half of the saffron milk and half the quantity of the lime juice and half of mint leaves and cilantro.. Cover with another portion of rice and repeat the layers for the keema, lime juice and saffron and mint leaves and cilantro.and then then third final layer of rice.. Now put it on Dum on very low heat for 10 to 15 minutes... after 15 minutes turn off the heat and mix the biryani and serve the very delicious hot biryani with riata or plain yogurt .

Minced Beef Biryani( Keema Biryani)

Aslam Road ki Biryani

Ingredients

Chicken cut into 12 pieces 1 kg
Yogurt ½ kg
Rice 750 gm
Black cardamom 2
Tomatoes sliced 3 medium
Potatoes cut in thick slices 4 medium
Cloves 6
Black pepper whole 6
Green chilies 6
Coriander leaves chopped ½ bunch
Mint leaves chopped ½ bunch
Turmeric 1 tsp leveled
White cumin 1 tsp heaped
Orange red color ¼ tsp
National (or any other good quality) Biryani Masala 2 tbsp
Chili powder 2 tbsp
Salt 1 ½ tsp
Oil ½ cup

Method

Marinate 1 kg chicken with ½ kg yogurt, 2 tbsp National Biryani Masala, 2 tbsp chili powder, 1 tsp turmeric, 1 tsp cumin powder, 1 ½ tsp salt and ¼ tsp color for 30 minutes, boil rice with 2 tbsp salt and water as required till 1/4th done, drain and keep aside, in a large cooking pan spread base with 4 sliced potatoes, top with marinated chicken, sprinkle 6 cloves, 6 black pepper and 2 black cardamom on the marinated chicken, top with 3 sliced tomatoes, ½ bunch of chopped coriander leaves, ½ bunch of mint leaves and 6 green chilies, topped with 750 gm boiled rice, put ½ a cup oil on top, cover and cook on high flame for 10 minutes, then simmer for 20 minutes till rice done.

Aslam Road ki Biryani

Baked Chicken with Baked Potatoes and Broccoli

Recipe By UMME ALI
Ingredients
One whole chicken with cuts
1/2 cup yogurt
1tbs ginger garlic paste
Juice of 1 lemon
1 tbs vinegar
Soya seasonings 1tsp
Food color a pinch
Any good brand tikka masala 1 1/2 tbs
Oil for brushing
Potatoes 4 in big slices
Broccoli one bunch
Method
First of all u put yogurt in the mixing bowl than add ginger garlic paste and all the dry spices in it than mix it well.
Than u put the whole chicken in the bowl and marinate the chicken with the yogurt and spice batter that u made close the lid of your mixing bowl .and leave this marinated chicken in the refrigerator for the rest of the night
After the whole night marination u transfer the chicken with all of it's marination in the greased baking tray than add the potatoes and cover it and put it one oven at 400f for 30 min .after 30 min u remove the cover and bake it till golden brown at the end u put the steamed broccoli in it bake it more 5 min on high temperature.
At the end u remove the chicken and serve it in your favorite serving dish...Enjoy :)

Baked Chicken with Baked Potatoes and Broccoli

Chanay ki Daal Karela (Bitter Gourd)

Ingredients

Karela /Bitter Gourd 1/2 kg
Chanay Ki Dal 1 cup
Oil 1 cup
Onion chopped 2
Tomatoes chopped 3
Ginger paste 1 tsp
Garlic paste 1 tsp
 Fresh Coriander leaves for garnishing
Salt to taste
Red Chilli powder 1 tsp
Haldi 1/2 tsp
Coriander powder 1 tsp
Cumin powder 1/4 tsp
Garam Masala 1/2 tsp

Method

Soak chana dal for 1-2 hours. Then boil in enough water, drain and keep aside. Now prepare Karela by shaving outer skin with the help of knife, removing inner seeds and pulp. Cut into semi circular rings. Apply little salt and keep in sunlight for 20 minutes. Wash in running water under tap. Squeeze and keep aside. Karela is now ready to cook. Now saute onion in oil. Then add ginger garlic paste fry for 1 minutes. Add tomatoes and spices except garam masala and fry for 5 minutes. Now add karela and fry for 5-6 minutes, then add boiled chana dal and cook for 10-15 minutes on medium flame till oil separates out. Sprinkle garam masala and fresh coriander leaves and simmer. Delicious Chnay Ki dal Aur Karela is ready. Serve with hot with Chapati,phulka or white rice.

Chanay ki Daal Karela (Bitter Gourd)