Chicken Shami Kebab

Fried Shami kebabs

Raw shami kebabs

INGREDIENTS:

• Chicken boneless  1/2 kg
• Chana daal (Split bengal gram)  1/2 cup  (Soaked for 30 mins)
• Salt  to taste
• Garam masala powder  1 tbs
• Kebab chini (All spice)  1/2 tbs
• Ginger Garlic paste  2 tbs
• Crushed coriander  1 tbs
• Button red chillies  6
• Onion  1
• Egg  1
• Green Chillies  2 (chopped)
• Coriander leaves  10 gm

RECIPE:

• In a pot, add Chicken, chana daal ( split bengal gram), ginger garlic paste, salt, garam masala powder, kebab chini (AllSpice), button red chillies and onions and bring it to boil.
• When Daal (split bengal gram) is tender, Take out the chicken and shred it.
• Mash the Daal (Split bengal gram).
• Now add chicken, eggs, green chillies and coriander leaves into daal (Split bengal gram) mixture.
• Now make shami kebabs. 
• In a frying pan, heat oil and fry shami kebabs until brown.
• You can freeze them too.

Chinese Rice

Chinese Rice

INGREDIENTS:

• Rice (sela) 750 gram  (boiled)
• Chicken boneless  500 gram
• Ginger garlic paste  2 tbsp
• Salt  to taste
• Black pepper powder  1 tbsp
• Chicken cube  1
• Vinegar  2 tbsp
• Soya sauce  2 tbsp
• Chilli sauce  2 tbsp
• Food colour  1 pinch
• Oil   1 cup
• Capsicums  3
• Spring onions  3
• Carrots  4
• Peas  1 cup
• Cabbage  250 gram
• Eggs  4  (Boiled and cut in cubes)

RECIPE:

• In a pot, add chicken, 2 cups water and ginger garlic paste and cook until chicken is done.
• Take out chicken and cut in small cubes.
• Separate the water.
• In a pot, add oil, Chicken, peas and carrots and fry for 2 minutes.
• Add Cabbage, spring onions, capsicum, ginger garlic paste, salt and water (that separated chicken water).
• Cook until water is dried.
• Add boiled rice, Black pepper powder and yellow food colour.
• Cook for 5 minutes on slow flame.
• Now mix the rice and add Vinegar, Chilli sauce, soya sauce and eggs.

Chicken Masala Tikka

Chicken masala tikka

INGREDIENTS:

• Chicken tikka  2 pieces
• Yogurt   250 gram
• Ginger garlic paste  2 tbs
• Salt  to taste
• Food colour  1 pinch
• Crushed red chilli  1/2 tbs
• Red chilli powder  1/2 tbs
• Garam masala powder  1/2 tbs
• Chaat masala  1 tbs
• Cumin powder  1/2 tbs
• Lemon juice  2 tbs
• Black pepper 1/2 tbs
• Chilli sauce  2 tbs
• Vinegar     2 tbs
• Poppy seeds powder  1 tbs
• Oil  1 cup

RECIPE:

• Add all the spices in a bowl.
• Marinate chicken pieces with spice mixture.
• Refrigerate for 4 hours.
• In a pot, add oil and fry tikka pieces.
• When water is dried.
• Give it a coal smoke.

Nalli Biryani

NALLI BIRYANI

INGREDIENTS:

• Beef mix boti 1/2 kg
• Nalli (Bone marrow) 1/2 kg
• Rice 1/2 kg
• 1 cup
• Onions 2
• Tomatoes 2
• Green cardamom 5
• Cinnamon sticks 2
• Cumin seeds 1 tsp
• Black cardamom 2
• Bay leaves  2
• Salt  To taste
• Red chilli powder 1 1/2 tsp
• Crushed coriander 2 tsp
• Cloves  6
• Ginger garlic paste  2 tsp
• Plums  8
• Garam masala powder  1/2 tsp
• Mint leaves  3 tsp
• Green chillies 4
• Yellow food colour 1/2 tsp

RECIPE:

• In a pot add Meat, Nalli (bone marrow), 1 onion, ginger garlic paste, crushed coriander,cinnamon sticks, bay leaves, green cardamom,black cardamom, cloves, salt and 2 glasses of water, cook on high flame and bring it to boil.
• Now cook on low flame for 1 hour and separate meat from stock.
• In a pot, add oil and onion, fry until golden, take out half quantity of fried onion.
• Now add cumin seeds and tomatoes and cook until tomatoes are tender.
• Add plum red chilli powder, ginger garlic paste and stock.
• Now add meat and cook on low flame for 5 minutes.
• In a pot add water and 4 tsp salt and bring it to boil.
• Add rice and boil till 3/4th done and the strain the rice.
• In a pot first add the layer of beef masala and then boiled rice.
• Now add fried onions, mint, green chillies and yellow food colour.
•  Cover and steam cook on low flame for 1 hour.

Mash Chana daal

INGREDIENTS:

• Daal chana (Split bengal gram) 1/2 cup (soaked for 1 hour)
• Daal Mash (White lentil gram) 1/2 cup  (soaked for 1 hour)
• Onion 1 medium
• Cumin seeds  1 tsp
• Crushed red chilli  1 1/2 tsp
• Turmeric  1/2 tsp
• Garam masala powder  1/2 tsp
• Oil  4 tsp
• Salt  To taste
• Ginger garlic paste  1 tsp

RECIPE:

• In a pot add daal chana ( Split bengal gram) , mash daal (White lentil gram) , salt, crushed red chilli and Turmeric, cook until lentils are soft.
• When lentils are soft, mash the half lentils.
• Add half cup water and bring it to boil.
• Add garam masala powder, cover and cook for 3 minutes.

FOR TARKA:

• In a pan add onion fry until light brown and add cumin seeds.
• Now add tarka on daal.

Aloo Methi

INGREDIENTS:

• Methi (Fenugreek leaves) 1 cup
• Potatoes   2
• Tomatoes  2
• Crushed red chilli 1 tsp
• Salt  To taste
• Onion 1 medium
• Cumin seeds 1/2 tsp
• Oil 1/2 cup

RECIPE:

• Heat oil in a pan, add onions and fry until light brown.
• Add cumin seeds, tomatoes and salt.
• Cook until tomatoes are soft
• Now add potatoes and red chilli and a little water.
• Cook until potatoes are tender
• Add methi (Fenugreek leaves) and green chillies and cook for 5 minutes.
• Now cook on low flame for 3 minutes.

                                Aloo methi is ready!

Lal masoor dal recipe (Split red lentil)

INGREDIENTS

• Lal Masoor (Split red lentil)   1 cup (Soaked for half hour)
• Red chilli powder   1/2 tsp
• Ginger garlic paste  1 tsp
• Turmeric  1 tsp
• Garam masala powder  1/2 tsp
• Chicken powder  1/2 tsp
• Oil  4 tsp
• Coriander leaves 2 tsp

FOR TARKA: 

• Onion 1 small
• Cumin seeds  1 tsp
• Curry leaves   few leaves
• Button red chillies  5

RECIPE:

• In a pot add masoor dal, red chilli powder, ginger garlic paste, turmeric and garam masala powder, cook in low flame until lentils are done.
• When Lentil is soft, add chicken powder.
• Now cook on low flame for 2 minutes.
• Garnish with coriander leaves

TARKA:

• Heal oil in fry pan, add onions, button red chillies, curry leaves and cumin seeds.
• Fry for 1 minutes
• Add tarka on lentil.

Seim Aloo

INGREDIENTS:

1. Seim ki phalli ( Indian Broad Bean)  250 gm
2. Onions  1 medium
3. Ginger garlic paste 1 tsp
4. Tomatoes 2
5. Green chillies (Chopped) 2
6. Oil  1/2 cup
7. Cumin seeds  1 tsp
8. Crushed red chilli  1 tsp
9. Crushed Coriander  1 tsp
10. Salt  to taste
11. Garam masala powder  1/2 tsp

RECIPE:

1. Wash Seim (Indian broad beans) and Pull the strings from the bean out.
2. Chop the seim beans and potatoes
3. Heat oil, add onions fry until light golden.
4. Add cumin seeds, ginger garlic paste and tomatoes cook until tomatoes are soft.
5. Add Seim ki phali (Indian broad beans) and potatoes, cook on low flame for 10 minutes.
6. When potatoes are tender, add garam masala powder and green chillies.
7. Cook on low flame for 3 minutes.

FRY KALEJI

INGREDIENTS:

1. Chicken Kaleji (Chicken liver)  250 gm
2. Salt  1 tsp (to taste)
3. Yogurt (Whisked) 250 gm
4. Crushed red chilli 1 tsp
5. Garam masala powder 1 tsp
6. Oil  1/2 cup
7. Ginger garlic paste 2 tsp
8. Cumin powder 1/2 tsp
9. Soya Sauce  1 tsp
10. Green chillies 2

RECIPE:

1. Marinate Kaleji with yogurt, crushed red chilli, garam masala, salt, soya sauce and ginger garlic and leave it for half hour.
2. Heat oil and fry kaleji until oil separates
3. Garnish with green chillies

FRY CHICKEN KEEMA

Fry keema

Fry Keema

INGREDIENTS

1. Chicken mince    250 gram
2. Onion                  1 medium
3. Tomatoes             2 medium
4. Oil                       4 tsp
5. Ginger garlic paste  1tsp
6. Salt                           per taste
7. Crushed red chilli     1 tsp
8. coriander powder      1tsp
9. Cumin powder          half tsp
10. Chaat masala            1 tsp
11. Garam masala           1/2 tsp
12. Yogurt                       2 tsp
13. Green chillies chopped     2  

RECIPE:

1. Fry onions for 2 minute.
2. Add tomatoes, cover and cook until tomatoes are soft.
3. add ginger garlic paste, red chilli powder, cumin powder, coriander powder, chaat masala, salt and garam masala.
4. Now add chicken mince and yogurt cook until meat is tender (approx 15 minutes).
5. Now garnish with green chillies.

Fry Chicken Keema is ready!

VIP ZARDA RECIPE

INGREDIENTS

Rice (Sella)  1/2 KG

Sugar         1/2 KG

Cloves        4

Cinnamon stick 1 piece

Yellow Food Colour  3tsp

Kewra water         1tsp

Green Cardamom    5

Ghee             1 cup

Garnish

Raisins      1/3 Cup

Almonds      20

Pistachio    20

Asharfian (Green/Red) 

Chum Chum (Choti)  250 gram

Gulab Jamun   250 gram

Pheeka Khoya  1/2 Kg

RECIPE:

• Soak rice for 2 hours.
• Heat water in a pot and add yellow food colour.
• When water is boiled, add rice,cinnamon stick and cloves.
• Cook until rice is done.
• Add asharfian, gulab jamun, chum chum and half khoya.
• Place on low flame for dam.
• After 5 minutes add Almonds, pistachio, remaining khoya and kewra water.
• VIP Zarda is ready.