Ingredients:

• Chicken – Bone Less 2 lbs
• Lime Juice               2 Tablespoons
• Chilly Powder            3 Tablespoons
• Turmeric Powder      1  Tablespoon
• Corn Flour               3 Table Spoons
• Maida(All purpose)    3 Table Spoons
• Chilli Sause            2 Table Spoons
• Pepper Powder         1 Table Spoon
• Kesar Color              1/4 Table Spoon
• Salt to the taste
• Ginger Garlic Paste
• One egg – beaten
• Oil to Fry
• Soy Sauce         2 Table Spoons 

Method:

1. Clean and cut chicken into 2 inch pieces and drain the water completely
2. Mix all the above ingredients with the Chicken Pieces
3. Marinate for about 3-4 hours in Fridge
4. Remove the marinated chicken from the Fridge and keep it to the room temperature for about an hour
5. Heat oil in deep frying pan.
6. Fry all the Chicken pieces few at a time until the chicken turns reddish brown

Ingredients:

• Boneless Chicken – 1 lb
• Tomato – 1 Big (Grind)
• Onion – 1 Big
• Green Chillies – 8
• Ginger/Garlic Paste – 3 table Spoons
• Curd – 1/4 Cup
• Chilly Powder – 2 Tea spoons
• Turmeric Powder 0 1/8 tea spoon
• Cinnamon – 1 inch
• Coriander Leaves – Handful
• Cloves – 4
• Salt to taste
• Oil to fry
• Dry Powder : Dry roast everything
  • Dry coconut Powder – 4 Table Spoons
  • Poppy Seeds – 1 Tea Spoon
  • Cinnamon – 1 Inch
  • Clove – 4
  • Black Elachi (Cardamom) – 1/2
  • Whole Spice – 4
  • Grind these items for Dry Powder.

Method:

1. In the Pressure Cooker, Put oil and then put the Onion, green chillies, Cinnamon, clove, Black Elachi(Cardamon) and fry it till it becomes brown.
2. Now Put the Ginger/Garlic Paste and fry it well
3. Put the chicken pieces and mix it well. Then put the dry powder mix and fry it well.
4. Add curd, salt, chilli powder, Turmeric and fry it for one minute. Add Tomato Puree and add one cup of water.
5. Lock the pressure cooker and let it cook for 4-5 whistle and then put the coriander leaves.

Tip: It goes very well with Frieds Rice, Roti & Raagi Sangati and many more…

Ingredients:

• Chicken  Thighs – 10
• Ginger Garlic Paste 0 1 Tea Spoon
• Red Chili Powder – 1 Tea Spoon
• Turmeric Powder – 1/4 Teas Spoon
• Cinnamon. Clove & Cardamom Powder – 1/4 Tea Spoon
• Jeera, Coriander powder – 1/2 Tea Spoon
• Curd – 1 Cup
• Lemon – Green – 1/2 for Juice
• Red food color – 1/8 Tea spoon
• Salt to Taste.

Mix all the above ingredients and marinate Chicken for 8-10 hours 

Method:

1. Pre-heat the oven for 425 degrees
2. Prepare the Pan for the oven by lining it with Aluminium Foil.
3. Place marinated chicken pieces in the Pan and dribble the marinated stuff on the pieces
4. Put the pan in the oven and bake it for 20 minutes. Make sure pan is uncovered.
5. Remove the pan once it’s baked for 20 minutes and turn all the chicken pieces over to the other side.
6. If you have any mariniate left, put that on chicken.
7. Put the Pan in the oven for another 15 minutes and check to see not to over cook
8. Before taking Pan out from the Oven, put the Oven in Broil for 2 minutes. It will give the chicken the restaurant style look.
9. Remove the pan from the oven. Serve it hot after garnishing it with sliced onions and Lemon Wedges.

Ingredients:

• Wheat    – 150 grams
• Young lamb/goat meat    – 100 grams
• Ginger garlic Paste    – 2 Spoons
• Green Mirchi    – 5
• Curd    – 1/2 cup
• Poppy Seeds    – 1 Spoon
• Cashewnuts    – 10
• Pista    – 25 gms
• Garam Masala    – 1/2 Spoon
• Mint    – 1/2 Bunch
• Cilantro    – 1/2 Bunch
• Onion    – small one
• Lemon    – one
• Salt 

Method: 

1. Wash wheat and soak it in water for 15 minutes
2. Drain the water and put it mixer do a couple rounds
3. Remove the wheat covers
4. Now put this back in Mixer and grind it.
5. Put a liter water in cooker and put the  grind wheat and cook it until it is soft
6. In another bowl, cook mutton, ginger garlic, green chillies, curd, poppy seed, cashed mix
7. Add mint, cilantro and mix the cooked wheat  
8. Put this in mixer and grind it soft
9. Once again cook the paste
10. Add salt to taste
11. To get good flavour, add garam masala. Add Pista to the mix.
12. Fry Onion pieces till they are brown.

Ingredients:

• Chicken – Boneless – 1 lb
• Ginger Garlic Paste – 2 Spoons
• Lemon Juice  – 2 Spoons
• Coriander Powder  – 2 Spoons
• Jeera Powder        – 2 Spoons
• Garam masala    – 2 Spoons
• Curd    – 1/2 Cup
• Onion – 1
• Salt 

Method:

1. Prepare the chicken by rSoaking Skewers in Water.
2. Graind onion, ginger, garlic lemon juice & spices in mixer.
3. Coat chicken in mixture from above and marinate overnight.
4. Thread chicken on Skewers and grill under a hot grill or fry in a large well creased pan till chicken is well cooked.

Ingredients:

• Ground Lamb(Keema),
• Bell Peppers(Red, Green & Yellow – one each)
• Fennel Root
• Masala for kofta.
• Ginger Garlic Paste 2 spoons
• Red Chilly Powder 1 Spoon
• Cinnamon Powder qtr spoon
• Cloves powder 1/4 Spoon
• Turmeric 1/4 Spoon
• Salt to taste(1/4 Spoon)
• Oil to fry

Method:

1. Mix Masala with Ground meat and make small balls and cook it in steam cooker for 2 wistles
2. Cut all the veggies in same length and fry them.
3. Put the cooked Kofta’s in the pan as the fried veggies and fry them for 10 minutes till Kofta’s become Brown.
4. Garnish it with Cilantro…

Ingredients:

• Minced meat – 500 grams
• Eggs – 2 beaten
• Ginger/Garlic Paste – 2 Spoon
• Green Chillies    – 5 ground to paste
• Red Chilli Powder    – 2 Spoons
• Turmeric Powder    – 1/4 Spoon
• Garam masala powder    – 1/2 Spoon
• Coriander Leaves    – Finely Chopped – a hand full
• Onion – 1 finely chopped
• Gram Flour    – 3 Tbl Spoons
• Salt to taste
• Oil – for brushing the Kabobs 

Method:

1. Clean and wash the minced meat.
2. Add chopped onion, gram flour, green chillie paste, ginger/garlic paste, Powder masalas, chillie powder, turmeric powder, Coriander leaves & salt.
3. Mix well and marinate for 2 to 3 hours in the refrigerator.
4. Just before making the Kabobs add the beaten eggs and mix well
5. Pre-heat the oven to 350 degrees for five minutes.
6. Grease the skewers well with oil.
7. Put the meat mixture on the skewers and gently press into Sausage like shapes.
8. Cook these kabobs for 50-60 minutes at 280 degrees.
9. Keep turning the skewers about 4 to 5 times, brushing the kebabs are cooked from inside and golden from outside.
10. Remove from skewers gently and serve hot with onion, cucumber and coriander mint chutney.
11.  Minced chicken or mutton skinless & boneless.

Ingredients:

• Cashews    – 15 roasted
• Chicken    –    1 Pound
• Onion    – 1 big
• Green Chillies    – 8 cut
• Ginger garlic Paste    – 3 spoons
• Cinnamon, Clove, Cardimom    – 2 each
• Turmeric Powder    –    2 Spoons
• Red Chilli Powder    – 2 spoons
• Tomato 2    – Puree (fine paste)
• Cilantro    – 4 Spoons
• Curd    – 1/2 Cup
• Oil & Salt
• Clove Powder    – 1/2 Spoon

Method:

1. In a pan put the onion, green chillies, fry it for some time and then put the ginger garlic paste and let it fry till the oil seperates
2. Now add the chilles powder, turmeric and mix it well.
3. Now put the curd little by little and fry it well and now put clove powder, salt, chicken fry it for 2 minutes and now add tomato puree and let it cook for some time
4. Add cilantro

Tip: Grind cashew with tomatos. For mutton curry, pressure cook mutton.

Ingredients:

• Chicken bone/boneless  – 2 lbs
• One Big onion – cut thin
• Green Chillies – 8-10
• Cinnamon, Cloves & Cardamom – 4 each
• Tomatoes – 2 big
• Mint – one bunch
• Coriander leaves – 1/2 Bunch
• Lemon Juice – 2 Spoons
• Curd – 1/2 Cup
• Ginger Garlic paste – 10 Spoons
• Red Chillies powder – 3 Spoons
• Clove Powder – 1/4 Spoon
• Cinnamon Powder – 1/4 Spoon
• Cashew nuts – 12
• Salt to taste
• Oil to Fry
• Basmati Rice – 4 Cups

 Method: 

1. Clean the chicken and keep it aside.
2. In a pan put the oil and then put the Cinnamon, Cloves ,Cardamom, Cashew nuts and Fry them
3. Then put the Onion & Green Chillies in it Fry it for some time & then put the ginger garlic Paste then fry.
4. After that put mint, coriander leaves and fry them
5. Put red chillies powder, salt and then put the chicken pieces and fry it well then add curd and lemon juice
6. Put some water and cook it very well
7. Cook the rice outside in cooker – half cooked and mix the rice with chicken gravy and let it simmer for some time
8. Put the food color here & there in rice.

Tips: If you are cooking in oven after cooking the curry put the raw rice and water and cover it and keep that in the oven. Pre-heat the oven for 500 degrees. Cook for 25-30 minutes.

Ingredients:

• Napa Cabbage     –  1.5 Cup thinly cut
• Peas                    1/2 Cup
• Red Chillies Flakes – 1/2 Table Spoon
• Shallots                1 cut thinly
• Garlic Cloves        – 2 cut thinly
• Ginger                – 1/2 Spoon
• Shrimp                – 10 fry & keep them aside
• Eggs                  – 2
• Soy Sauce            – 1/2 spoon
• Salt & Pepper        – up to you
• Peanut Oil
• Cooked Rice        – 2 cups
• Cilantro            – Handful
• Green Onion        – Spring Onion – 1 cut thinly

1. Put the pan and the peanut oil and put the Shallots and garlic and then put the ginger and fry a bit
2. Now put the cabbage and let it cook(You need to have the crunch in the cabbage)
3. Now put the Peas and Salt, Pepper and toss it a bit
4. Now take this cabbage stuff and put that in a plate
5. Now put some oil and fry the shrimp till they turn in pink color.
6. Out some salt & Pepper while Frying and when it is done pour on top of the Cabbage Stuff.
7. Now put some oil and 2 eggs like omelet in the frying pan when it becomes like a omelet put the cooked rice in the pan and mix it well
8. Now put  the cabbage and Shrimp stuff on top of the rice mixture and now put the 1/2 spoon Soy sauce on top of the Fried rice and mix it well.
9. Garnish it with Cilantro and Green Onions.