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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Khoshbu Biryani

Khushbu Biryani !

Recipe Ingredients:

• Boiled rice ½ kg
• Tomatoes ½ kg
• Chicken 750 gm
• Star anise 4
• Lemon 4
• Green chilies 6
• Green cardamoms 6
• Yellow color a pinch
• Brown onion 1 cup
• Oil ½ cup
• Coriander leaves ½ bunch
• Mint leaves ½ bunch
• Salt 1 tsp
• Kewra water 1 tbsp
• Turmeric ½ tsp
• Black cumin ½ tsp
• Nutmeg ½ tsp
• Mace ½ tsp
• Ginger garlic paste 2 tsp
• Chili powder 2 tsp

Recipe Method:

1. Heat ½ cup oil in pan, add 750 gm chicken and fry well.
2. Now add ½ kg tomatoes, 2 tsp chili powder, 1 tsp salt, ½ tsp turmeric and 2 tsp ginger garlic paste.
3. Dry roast ½ tsp nutmeg, ½ tsp mace, ½ tsp cumin, 6 green cardamoms and 4 star anise. Now grind coarsely and keep aside.
4. When the chicken is tender, add ½ bunch of mint leaves, 6 green chilies, ground spices mixture and juice of 4 lemon. Now top with boiled rice.
5. Spread a pinch of yellow color dissolved in 1 tbsp Kewra on top of rice.
6. Lastly dish it out, garnish with chopped coriander leaves and serve with Raita.

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Pizza Steak

Recipe Ingredients:

 

• Hotdog Bun 2
• Onion 1
• Capsicum 1
• Cheese slice 2
• Pizza sauce 1 cup
• Beef steak 300 gm
• Black pepper 1 tsp
• Crushed red pepper 1 tsp
• Garlic chopped 1 tsp
• Wooster shire sauce 1 tbsp
• Oregano ½ tsp
• Salt ½ tsp
• Vinegar 2 tbsp
• Oil 4 tbsp

 

Recipe Method:

 

• Marinate 300 gm beef steaks with 1 tsp crushed black pepper, 1 tsp crushed red pepper, ½ tsp salt, 1 tbsp chopped garlic, 2 tbsp vinegar, 1 tbsp Wooster shire sauce and ½ tsp oregano overnight. Keep in fridge overnight.
• Now cook in grill pan with 2 tbsp oil from both sides.
• In another grill pan sauté sliced onion, sliced capsicum with a little oil, black pepper powder and salt.
• Cut hotdog bus from centre into two. Put one steak in each. Top with cheese slice. Spread fried capsicum and onion. Pour a little pizza sauce and cover with the other portion.
• Serve hot.

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Butter Chicken Roll

Recipe Ingredients:

 

• Chicken 1/2 kg
• Fresh cream 1/2 packet
• Red chili crushed 1 tsp
• Black pepper crushed 1 tsp
• Raw papaya paste 1 tsp
• Butter  1 tbsp
• Oil 2 tbsp
• Salt  to taste
• Parathay  6 to 8

 For salad:

• Onion 2
• Lemon  2
• Green chilies chopped  4
• Mint chopped 1/2 bunch
• Salt  to taste

 

Recipe Method:

 

For salad:

• In a bowl add 2 sliced onion, 2 lemon juice, salt to taste, 1/2 bunch mint chopped and 4 green chilies chopped to mix.
• Salad is ready.

For Rolls:

• Wash 1/2 kg chicken and add in bowl with 1 tsp papaya paste, 1 tbsp ginger garlic paste and salt to taste to mix.
• Now cook chicken in wok till water dries.
• Then add 1/2 packet fresh cream, 1 tsp red chili crushed. 1 tsp black pepper crushed, 1 tbsp butter with 2 tbsp oil to cook.
• Now place paratha and put chicken mixture in center with onion salad and roll it.
• Butter chicken roll is ready.

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Tandoori Club Sandwich

Recipe Ingredients:

 

Bread slices
1 Tomato (cut into slices)
1 Cucumber (cut into slices)
2 cups Roasted chicken
2 eggs Omelets
1/2 cup Mayonnaise
Salad leaves
¼ tsp Salt
¾ tsp Black pepper
¾ tsp Mustard powder
2 tbsp Ketchup

Ingredients for Roast Chicken:

2 Chicken breast
½ tsp Ginger garlic paste
2 tbsp National Tandoori Masala
2 tbsp Yogurt
2 tbsp Lemon juice

 

Recipe Method:

 

Chop the 2 cup roasted chicken, mix with 1/4 tsp salt, 3/4 tsp pepper, 3/4 tsp mustard powder, 1/2 cup mayonnaise and 2 tbsp ketchup.
Slightly toast 8 bread slices, apply mayonnaise and put prepared chicken mixture. Cover with second slice of bread.
Now put one salad leaves, cucumber slices, tomato slices and a piece of omelets, cover with last 3rd slice of bread.
Cut into 4 triangular pieces, fix with tooth picks and serve with fires and Coleslaw salad.

Method for Roast Chicken:

Marinate 2 chicken breasts with 2 tbsp national Tandori Masala, ½ tsp ginger garlic paste and 2 tbsp lemon juice.
Cook marinated chicken in pan with 2 tbsp oil and 1/2 cup of water till tender.
Take off from flame and shred the chicken.

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Chicken Sandwiches

Recipe Ingredients:

 

300 gm Chicken boiled
1 cup Mayonnaise
1 tsp Sugar
1 tbsp Corn flour
1 tbsp Oil
1/2 tsp Black pepper
2 tbsp Garlic sauce
2 tbsp Yogurt
as required Bread slices

 

Recipe Method:

 

Heat 1 tbsp oil in pan, add 300 gm boiled chicken and fry. Dissolve 1 tbsp corn flour in 1/2 cup water and add to the mixture. Turn the flame off, add 1/2 tsp black pepper, 2 tbsp garlic sauce, 2 tbsp yogurt, 1 tsp sugar and 1 cup mayonnaise. Mix well. Toast bread slices and spread prepared mixture. Make sandwiches and serve.

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Kachay Gosht Ki Biryani

Recipe Ingredients:

 

1/2 kg Boil rice
250 gm Onion
750 gm Meat
375 gm Yogurt
4 slices Lemon
2 Tomatoes
6 Green chilies
1/2bunch Mint leaves
1cup Oil
1/2cup Milk
1/2 tsp Turmeric
1tsp Coriander powder
1/2 tsp Yellow color
2 tsp Red chili powder
1 tbsp Kevra water
1 tbsp Whole spice
1 tbsp Ginger garlic paste
2 tbsp Papaya
to taste Salt

 

Recipe Method:

 

Marinate 750 gm meat with 2 tbsp papaya, 375 gm yogurt, 1 tbsp ginger garlic paste, 2 tsp red chili powder, 1 tsp coriander powder, 1 tsp turmeric, 1 tbsp all spice and salt to taste for 30 minutes. Now heat 1 cup oil in a pan, fry 250 gm chopped onion till it turn to golden brown in color. Add the marinated meat, 6 green chilies, 1 bunch of mint leaves, 4 slices of lemon and 2 chopped tomatoes. Fry well. Now add 1/2 kg boiled rice, also add 1/2 tsp yellow color dissolved in 1/2 cup of milk. Lastly add 1 tbsp kevra water. Cover and simmer for 30 minutes.

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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 Garlic
6 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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Garam Masala

Recipe Ingredients:

 

• 50 grams cumin
• 4 cloves
• 6 large cardamoms
• 6 small cardamoms
• 50 grams black pepper
• ½ tsp nutmeg
• ½ tsp mace

 

Recipe Method:

 

• Grind all the ingredients.
• Put them into a bottle and use as required.

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Tikka Masala

Recipe Ingredients:

 

• 1 tsp black pepper
• 1 tbsp red chili
• 2 tsp chaat masala
• ½ tsp tatri
• ½ tsp salt
• 2 tsp carom seeds
• 4 tbsp cumin
• 1 pinch of orange color

 

Recipe Method:

 

• Grind all the ingredients.
• This masala is ready for 2 kg chicken or beef tikkas.

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Mutton Chops

Recipe Ingredients:

 

• 1 kg mutton chops
• 8 tbsp ginger garlic paste
• 2 tbsp red chili powder
• ½ tsp nutmeg
• 2 tbsp all spice powder
• 10-12 grinded green chilies
• 1 cup yogurt
• 1 tbsp papaya paste
• ½ bunch coriander
• Mint leaves few
• Salt as required
• 2 tbsp oil

 

Recipe Method:

 

• Mix the chops with yogurt.
• In a bowl yogurt, ginger garlic paste, nutmeg, red chili, all spice, green chilies and oil and mix well.
• Then add the chops in it. Add coriander with mint and salt.
• Then place them in skewers and cook.
• Serve them with raita and salad

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Kaleji Masala

Recipe Ingredients:

 

• 1 tsp all spice powder
• 1 tsp salt
• 1 tsp garlic powder
• 1 tbsp fenugreek leaves
• ½ tsp tatri
• 2 tsp carom seeds
• 2 tsp crushed cumin
• 2 tsp whole coriander
• 2 tbsp crushed red chili

 

Recipe Method:

 

• Mix all the ingredients and put it in a bottle.
• This masala is ready for 1 kg kaleji.

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Chaat Masala

Recipe Ingredients:

 

• 50 grams fennel seeds
• 50 grams Cumin
• 50 grams Whole coriander
• 50 grams Button chilies
• 50 grams Black salt
• 1 tsp tatri
• 1 tbsp carom seeds
• 1 tbsp black pepper
• ½ tsp noshadar
• ½ tsp heng
• ½ tsp mint

 

Recipe Method:

 

Grind all the ingredients. Chat masala is ready to use.

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Sath Rung Ka Zarda

Recipe Ingredients:

 

• Rice 1/2kg
• Cardamom 6
• Ghee 1/2cup
• Khoya 250g
• Almonds, pistachios 100g
• Colorful chum chums 250g
• Ashrafiyan 1 cup
• Kewra 1tsp
•  Edible Silver paper for decoration
• Green, red and yellow food color as required

 

Recipe Method:

 

• Heat water in a pan and add the cardamoms.
• When the water begins to boil add the soaked rice and cook for 10 minutes.
• Drain the rice in a colander.
• Heat the ghee in a deep skillet, add1  cp water and 1kg sugar. Stir until the sugar dissolves and  a syrup is formed.
• Add the boiled rice.
• Now add the Green, red and yellow food color in three separate places.
• Sprinkle a little water on top, simmer for ½ an hour.
• Turn the flame off and add the ashrafiyan, chum chum, khoya and the chopped almonds, pistachios.
• Serve after 10 minutes.

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Mutton Karahi

Recipe Ingredients:

 

• Mutton boneless ½ kg
• Garlic paste 2tbsp
•  Ginger paste 1tbsp
• Tomatoes 2 cups
• Salt 1tsp
• Black pepper  1tsp
• Red chili powder 1tsp
• Garam masala 1-1/2 tsp
• Sesame seeds ½ cup
• Oil  as required
• Curry leaves  few

 

Recipe Method:

 

• Boil ½ kg of mutton in 2tbsp of ginger and 1tbsp of garlic paste and cook  until the water dries and the meat becomes tender.
• Heat oil in pan add 1tbsp of chopped garlic and sauté  until light brown .Now add the mutton and fry until brown.
•  Heat oil in a separate frying pan .When  just about smoking hot  put a few curry leaves in  the other pan and fry.
• Add 1tbsp of ginger paste, 1 tbsp of garlic paste, 1 tsp of salt, 1 tsp of red chili powder, 1-1/2 tsp of garam masala and in last put 1/2 cup of sesame seeds and 2 cups of tomato paste.Fry for a few minutes.
• Now add ½ kg of fried mutton into mixture and cook for 5-8 minutes or until the gravy thickens.
• Now add the julienne cut ginger,, green chilies and fresh green coriander.
•  The delicious mutton karahi is ready to serve.

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Akhrot Aur Khajoor Ki Meethai

Recipe Ingredients:

 

• Dates 100 grams
• Butter  4tbsp
• Walnuts 100 grams
• Khoya 250 gram
• Gram flour 1 cup
• Cardamom ¼ tsp
• Brown sugar 1 cup
• Chandi warq  2

 

Recipe Method:

 

• Take a frying pan. Warm 1 tbsp of butter and cook the dates until hey become soft. Crush the dates and remove from frying pan.
• In the same frying pan add the remaining butter and gram flour.Cook well for 5 minutes.
• Close the flame and add 1 cup brown sugar,cardamom and khoya.
• Now grease a baking tray.Add the date mixture,Sprinkle with brown sugar and walnut son top.
• Leave to cool in the refrigerator until set.

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Meethay Kaddu Ka Halwa

Recipe Ingredients:

 

• Pumpkin grated 2 kg
• Green cardamom 6
• Pistachio 50 gm
• Coconut sliced 100 gm
• Khoya 250 gm
• Sugar 250 gm
• Ghee 250 gm
• Kewra water 1 tbsp

 

Recipe Method:

 

• In pan, put together 2 kg grated pumpkin and 1 glass water. Cover and cook over low flame till tender. Add 250 gm ghee and fry well. Now add 250 gm sugar and 6 green cardamoms. Cook till water dries. Now add 100 gm sliced coconut and 250 gm Khoya. Lastly add 1 tbsp Kewra water and turn the flame off. Put mixture in serving dish, garnish with chopped pistachio and serve.

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Beef Malai Kabab

Recipe Ingredients:

 

• ½ kg beef
• 1 tbsp papaya
• 1 egg
• 6 green chilies
• 6 garlic cloves
• ½ cup fried onion
• ½ cup cream
• 1 tsp black pepper
• 1 tsp salt
• 1 tsp crushed red chili
• Oil as required

 

Recipe Method:

 

• Ina  food processor chop together 1/2kg beef ,1tbso raw papay,6 green chilies,1tsp crushed black pepper,1/2cup fried onions, 6 garlic cloves, 1tsp salt and 1tsp crushed red pepper.
• Put the minced meat in a bowl add1/2cup cream and 1 beaten egg.
• Shape into kebabs  and shallow fry.

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Chicken White Handi

Recipe Ingredients:

 

• Chicken ½ kg (boneless)
• Ginger garlic paste 1 tbsp
• Salt 1-1/2 tsp
• Cumin 1 tbsp (Roasted and crushed)
• Coriander 1 tbsp (Roasted and crushed)
• White pepper ¼ tsp
• Black pepper crushed ½ tsp
• Green chilies 4 grinded
• Curd ½ cup
• Cream 1 cup
• Butter 1 tbsp
• Oil ½ cup
• Green chilies 3 (chopped) 

 

Recipe Method:

 

• Heat oil in a handi add ginger garlic fry for 2 minutes.
• Add chicken with salt coriander and cumin fry for 2 minutes.
•  add chopped green chilies, white pepper, black pepper, grinded green chilies and curd.
• Keep stirring from time to time add cream cover and cook till thick gravy remains.
• Lastly add butter serve with Nan.

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Chapli Kabab

Recipe Ingredients:

• Mince ½ kg
• Butter 2 ounce
• Crushed red pepper 1 tbsp
• Crushed coriander seeds 1 tbsp
• Crushed cumin seeds 1 tsp
• Pomegranate seeds crushed 1 tbsp
• Wheat flour 3 tbsp
• Eggs 2
• Spring onion chopped 2
• Tomato sliced 1
• Coriander leaves chopped 2 tbsp
• Green chilies chopped 4
• Salt 1½ tsp
• Ghee for frying

Recipe Method:

• In a bowl mix together ½ kg mince, 2 ounces butter, 1 tbsp crushed red pepper, 1 tbsp crushed coriander seeds, 1 tsp crushed cumin seeds, 1 tbsp crushed pomegranate seeds, 3 tbsp wheat flour, 2 eggs, 2 chopped spring onion, 2 tbsp chopped coriander leaves, 4 chopped green chilies, 1 ½ tsp salt and mix well.
•  Keep aside for 1 hour, shape into big kababs, shallow fry in ghee, and fix 1 slice of tomato onto each kabab before frying. Fry till light golden in color.
• .The delicious chapli kebabs are ready to serve.

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Fish Biryani

Ingredients:

Fish 1 kg
Boiled rice ½ kg
Onion 250 gm
Tomatoes 375 gm
Ginger garlic paste 1 tbsp
Coriander leaves ½ bunch
Mint leaves ½ bunch
Green chilies 6
Dried Plum 50 gm
Star anise 4
Green cardamoms 4
Black cardamoms 2
Cloves 4
Nutmeg & mace ½ tsp
Yellow color ¼ tsp
Biryani essence few drops
Coriander powder 1 tsp
Black cumin seeds 1 tsp
Black pepper powder 1 tsp
Chili powder 1 tbsp
Salt 1 ½ tsp
Oil 1 cup

Method:
 
• Heat 1 cup oil in pan, add 250 gm chopped onion and fry till golden brown. Remove the brown onion and keep aside.
• Add 1 kg fish cubes and fry well. Remove and keep aside.
• In the remaining oil add 375 gm chopped tomatoes, 1 tbsp ginger garlic paste, 50 gm dried plum, 4 star anise, 4 green cardamoms, 2 black cardamoms, 4 cloves, ½ tsp nutmeg mace powder, ¼ tsp yellow color, 1 tsp coriander powder, 1 tsp black cumin, 1 tsp black pepper powder, 1 tbsp chili powder and 1 ½ tsp salt. Cover and cook for few minutes till tomatoes are tender.
• Now add 6 green chilies, ½ bunch of coriander leaves and ½ bunch of mint leaves. Also add fried fish cubes.
• Now make a layer of boiled rice on top. Also spread green chilies, coriander leaves, mint leaves and few drops of biryani essence on top.
• Simmer for 10 minutes till done. Dish it out and serve.

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Lemon Chicken Cutlets

Ingredients:

 
Chicken boneless ½ kg
Potatoes boiled 1
Lemon 6 slices
Green chilies chopped 2
Mayonnaise ½ cup
Egg 1
Fresh bread crumbs 1 cup
Flour ½ cup
Lemon juice 2 tbsp
Salt ½ tsp
Black pepper powder ¼ tsp
Oil as required

Method:

 
Boil ½ kg chicken and shred it finely.
In a bowl mix together 1 boiled potato and boiled shredded chicken. Now add ½ tsp salt, ¼ tsp black pepper, 2 chopped green chilies, ½ cup flour, 2 tbsp lemon juice and ½ cup mayonnaise.
Mix well and make small Kababs. Stuff each cutlet with a lemon slice.
Dip in beaten egg, coat with fresh bread crumbs and shallow fry in pan.

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Bihari Qeema

Recipe Ingredients:

Beef Mince ½ kg
Yogurt 1 cup
Big Cardamom 2
Lemons 2
Chopped Onion 2
Whole Red Chilies 3
Green Chilies 4
Small Cardamom 6
Mint Leaves ½ Bunch
Yogurt ½ Cup
Coriander Seeds 1 tsp
White Cumin 1 tsp
Chick Peas 1 tbsp
Ginger Garlic Paste 1 tbsp
Bihari Masala 1 tbsp
Oil 2 tbsp
Salt to taste

Recipe Method:

Grind together, 3 red chilies, 1 tsp coriander seeds, 1 tsp white cumin, 6 small cardamom, 1 tbsp black chick peas, and 2 small cardamom in the grinder. Add in 2 tbsp oil in the pan, and add in onion. Fry it till they are golden brown. Take it out and keep it aside then add in ½ kg mince , salt , 1 tbsp ginger garlic paste, grinded masala 1 tbsp bihari masala, 1 cup yogurt, 2 lemon and 4 green chilies. Mix it and add it in the pan. When the water dries dish it out and garish it with fried onion, mint leaves and serve.

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