Bihari Korma

Recipe Ingredients:

• Chicken 1 kg 12 pieces
• Yogurt1 ½ cup
• Onion brown and crushed½ cup
• Coriander powder 2 tsp
• Chili powder 2 tsp
• Green cardamom grinded ½ tsp
• Mace grinded ¼ tsp
• Nutmeg grinded ¼ tsp
• Ginger garlic paste 2 tsp
• Salt 1 ½ tsp
• Whole spices 1 tbsp
• Allspice ½ tsp
• Oil ¾ cup
• Saffron ¼ tsp
• Kewra water 1 tsp
• Onion 1 raw grinded

Recipe Method

1. Heat oil fry raw onions, add ginger garlic paste with whole spices, all the dry seasonings, fry well adding little water, add chicken, fry for 5 minutes, add yogurt with 1 cup water, cover and cook till thick gravy, lastly add grinded allspice, grinded green cardamom, mace and nutmeg, brown onion grinded, saffron nd Kewra. Leave it on sum, serve with paratha.

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Kachi Chicken Ki Biryani

Recipe Ingredients:

• Chicken750 gm
• Rice½ kg
• Tomatoes2
• Onion2
• Green chilie6 – 8
• Ginger garlic paste1 tbsp
• Coriander leaves¼ bunch
• Mint leaves½ bunch
• Yogurt375 gm
• Dried plum50 gm
• Kewra2 tbsp
• Chili powder2 tbsp
• Turmeric1 tbsp
• Mix whole spicesas required
• All spice powder1 tbsp
• Saltto taste
• Ghee1 cup

Recipe Method:

1. Heat 1 cup ghee in a pan, add 2 chopped onion and sauté till golden brown. Remove the brown onion and keep aside.
2. Beat 1 ½ cup yogurt in a bowl, add in 2 tbsp chili powder, 1 tbsp turmeric, 1 tbsp all spice powder, salt to taste and 1 tbsp ginger garlic paste. Mix well.
3. Now marinate the chicken with yogurt mixture.
4. Boil ½ kg rice with salt and water, strain in a strainer and keep aside.
5. Heat a little ghee in a large pan, add in mix whole spice and fry well.
6. Then add chicken with yogurt mixture, also add 50 gm dried plum, 6 – 8 green chilies, 2 chopped tomatoes, ¼ bunch of coriander leaves, ½ bunch of mint leaves and fried brown onion.
7. Lastly make a layer of boiled rice on top. Sprinkle a little brown onion. Pour ghee on top and simmer till chicken is tender.
8. Dish it out and serve with raita.

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Chapli Kabab

Recipe Ingredients:

• Beef mince½ kg
• Tomatoes2
• Onion2
• Green chilies5
• Coriander leaves¼ bunch
• White butter2 tbsp
• Gram flour3 tbsp
• Egg1
• Crushed coriander seeds2 tbsp
• Pomegranate seeds2 tbsp
• Crushed red pepper2 tbsp
• Turmeric powder1 tbsp
• All spice powder1 tbsp
• Saltto taste
• Oil½ liter

Recipe Method:

1. In a bowl mix together ½ kg mince, 3 tbsp gram flour, 2 tbsp crushed coriander, 2 tbsp pomegranate seeds, 2 tbsp crushed red pepper, 1 tbsp turmeric powder, 1 tbsp all spice powder and salt to taste.
2. Finely chop 2 tomatoes, 1 onion, 5 green chilies and ¼ bunch of coriander leaves. Add chopped vegetables to the mince mixture.
3. Then add 1 egg and 2 tbsp butter. Mix very well.
4. Form large patties with the mince mixture. Then fry in a large griddle until golden brown

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Degi Yakhni Pulao

Recipe Ingredients:

1/2 kg Meat
1/2 kg Rice
2 Black cardamom
2 Onion
4 Green cardamom
6 cloves Garlic6 Green chilies
1 piece Ginger
1 bunch Mint leaves
1 cup Yogurt
1/2 cup Oil
1 tsp All spice powder
1 tsp Black cumin seeds
1 tsp Kewra water
1 tbsp Whole coriander
1 tbsp Fennel seeds

Recipe Method:

Boil 1/2 kg Meat with 6 cloves of Garlic, 1 piece Ginger, 1 tbsp Whole coriander, 1 tbsp Fennel seeds, 1 tsp Black cumin seeds and 4 glass of water. Cook till meat is tender. Now separate meat from stock. Soak 1/2 kg Rice. In pan heat 1/2 cup oil, add 2 chopped Onion, 2 Black cardamom and 4 Green cardamom. Now add boiled meat with 1 cup Yogurt and fry well. Add stock, 6 Green chilies with soaked rice. cook well, add 1 bunch Mint leaves and 1 tsp All spice powder, simmer for few minutes. Lastly add 1 tsp Kewra water and serve hot.

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Paye

Recipe Ingredients:

1 pair Trotters (Boiled)
2 Onion
4 Green cardamom
1 cup Oil
6 cups Stock
125 gm Yogurt
1 tsp Black cumin seeds
1 tbsp Ginger garlic paste
2 tsp Chili powder
1/2 tsp Nutmeg
1/2 tsp Mace
1/2 tsp Turmeric
1 1/2 tsp Coriander powder
1 1/2 tsp All spice powder

For Garnishing:

Coriander leaves
Green chilies
Mint leaves (If you like)
Lemon

Ginger Juliennes

Fried Onion

Recipe Method:

Heat 1 cup oil in a pan, add 2 chopped onion and fry till its color turn to golden brown. Now mix together 125 gm yogurt, 1 1/2 tsp coriander powder, 2 tsp chili powder, 1/2 tsp nutmeg, 1/2 tsp mace, 1/2 tsp turmeric, 1 tbsp ginger garlic paste and salt to taste. Add this to the pan and fry well. Now add 1 pair of boiled trotters and continue to fry. Add 6 cups stock, cover and cook over low flame for 30 minutes. Turn the flame off, add 1/2 tsp all spice powder, 4 green cardamom and 1 tsp crushed black cumin seeds. Serve with coriander leaves, green chilies, lemon, mint leaves and ginger Juliennes.

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Besan Ka Laddoo

Ingredients For Baisan Kay Ladoo:

◦Gram flour 200 gm
◦Flour 200 gm
◦Ghee 250 gm
◦Karara 800 gm
◦Watermelon seeds 100 gm
◦Almonds, pistachio 50 gm
◦Lemon grass and orange color 1/2 tsp
◦Chopped cardamom 1/2 tsp

Recipe Method:

1.First put the gram flour in ghee and roast it, until it becomes golden brown.
2.Now add lemon color and orange color and chopped cardamom mix it well.
3.Then spread the mixture on tray so that it become level, cool it.
4.Now add icing sugar or karara mix it with hand nicely.
5.Sprinkle watermelon seeds and almonds, pistachio give it shape of ladoo then serve.

Ingredients For Karara:

◦Sugar 1/2 kg
◦Water 1/4

Method:

1.First put the sugar in water let it cook, until the sugar is saturated.
2.Let it cook to syrup.
3.When the syrup becomes thick and hard then remove it from stove and stir it continuously.
4.Slowly it becomes to hard and break.
5.Karara is ready filter it.

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Noddles With Chicken Curry Sauce

Recipe Ingredients:

1 packet Spaghetti
1/2 kg Chicken boneless
1 Onion
2 Egg boiled
1 cup Stock
1 cup Chopped spring onion
2 cup Coconut milk
2 tsp Ginger garlic paste
1/2 tsp Salt
2 tbsp Lemon juice
2 tbsp Soya sauce
4 tbsp Oil

Recipe Method:

Boil 1 packet of spaghetti. Heat 4 tbsp oil in pan, add 1 chopped onion and fry till its color turn to golden brown. Add 1/2 kg chicken and 2 tsp ginger garlic paste. Fry well. Now add 1/2 tsp salt, 1 cup stock, 2 cup coconut milk, 2 tsp black pepper and 2 tsp crushed red chili. Cook on low flame for 30 minutes till sauce thicken. Now add 2 tbsp lemon juice and 2 tbsp soya sauce. Lastly spread boiled noodles in a serving dish, top with chopped spring onion and prepared chicken sauce. Serve hot.

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