BIRIYANI MASALA

Ingredients 
-------------------

• 1 bay leaf (tej patta)
• 1½ tsp fennel seeds (saunf)
• 2 star anise (chakri phool)
• 6 green cardamoms (elaichi)
• 2 black cardamoms (badi elaichi)
• 1 tsp black peppercorn (kalimirch)
• 5 cinnamon sticks (dalchini)
• 1 tbsp cloves (lavang)
• 4 tbsp coriander seeds (dhania)
• 2 tbsp caraway seeds (shahjeera)
• 3 medium sized stone flowers (dagad phool)

Method:
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• Clean the spices, discard stones and debris if any..

• On a low flame, dry roast all the spices separately and cool them.

You can also sun dry them for a day or two till they become crisp.

• Blend them to a fine powder. Sieve and store in an airtight glass jar.

Use 1 tsp per cup of rice when making biriyani.

Note:
---------

• Do not put the coarse powder that is left after sieving in your biriyani as it will ruin the dish. You can put it in curries or while making masala tea.

• Roasting the spices, or drying them in the sun, brings out the aroma of the spices and prevents the masala from going bad or getting worms.

• If you like the flavour of saunf, you can increase the quantity to 1 or 1½  tbsp. 

* You can also use this masala for preparing all kinds of dry non veg dishes.

KADHAI CHICKEN

INGREDIENTS

For Marination

750 gms Boneless Chicken Pieces
2 tblsp Mustard Oil
2 tblsp G/G/GC Paste
2 tblsp Chilly Powder
¼ tsp Turmeric
Salt To Taste

For Sauting

1 nos Capsicum Dice
1 sml. Onion Dice
2 big Onion Chopped
2 big Tomatoes Sliced
½ tsp Jeera
2 tblsp Kashmir Chili Paste
1½ tblsp Mustard Oil
Salt To Taste

Kadhai Masala

1 tsp Jeera Powder
1 tsp Kasturi Methi
4 nos. Red Chili Powder
1 tblsp Dhania Powder
½ tsp Sauf Powder
1 tsp Black Pepper Powder

For Tadka
4 nos. Kashmiri Chilly
1½ tsp Mustard Oil
Fresh Coriander Chopped

METHOD

Mix chicken with all other marination ingredients well and keep aside for 2 hours. Roast all the kadhai masala on a dry tava until flavours and keep it aside.

Heat oil in a kadhai. Fry diced veggies until translucent. With slotted spatula remove the veggies and keep it aside. In the same heated oil add cumin seeds, chopped onions, and sauté until onion is soft and mushy. Add kashmiri paste and stir to mix well. Add in kadhai masala and roast for 2 minutes on medium heat. Add ½ cup of water to liquefy the sauce.

Once the masala flavours, add in the marinated chicken pieces and stir well to coat the masala well with the chicken. Cover the kadhai for 4 to 5 minutes and let the chicken observe the flavours of masala.

Uncover the kadhai and add in slice of tomatoes and stir once again. Now with a flat spatula keep sautéing the chicken until the tomatoes are well cooked and chicken is tender. Once the chicken is tender, add in the fried capsicum – onion and GarNICHE with tadka of kashmiri chilly and fresh chopped coriander.

Enjoy kadhai chicken with paratha or naan.

Note: 

This recipe does not need much water because it cooks within the moisture of ingredients itself.

Chana Bateta recepie.....

Ingredients:
250 grams brown chana soaked overnight (brown chickpeas)2 medium sized boiled potatoes, cut into cubes1 tbsp gram flour (chane ka aata)5 to 6 green chili paste¼ cup coriander leaves grounded¼ cup coriander leaves chopped½ tbsp ginger garlic paste½ cup water2 tbsp oil1 lemon juice½ tsp mustard seedsFew curry leavesMethodBoil the chana in a pressure cooker for about 4 whistles. Should take about 30 minutes. Keep it aside.Heat oil in a pan. Add mustard seeds and curry leaves.When it crackles, add ginger garlic paste, green chili paste and ground coriander leaves.  Mix gram flour in ½ cup of water. Make sure no lumps are formed.Pour it in the pan with the masala. Cook for 2 minutes. Keep stirring so no lumps are formed. Add water if required.Add the chana. Mis well. Let it simmer for a few minutes.Add boiled potato cubes and chopped coriander. Mix well. Turn off flame.Sprinkle lemon juice. Serve hot.

Halim na kabab

1 baul Halim
1/2 baul atto (wheat)
3-4 onion chopped
4-5 green chili chopped
Kothmir pudina chopped
1 tsp turmaric
1 tsp red chili powder
1 tsp havej
Solt to test
1/2 tspGinger garlic paste
Preperation:-
1boul lai ahna ma 👆🏻 mix karvu barabar mix Thai jay pachi jara pani valo hath lai barabar mix karvu 1-2 nang vali kabab dip fry karva chuta pade che evu lage to 2 tsp ato nakhi barabar mix karvu ane pachi kabab vali fry karvu
Leman ane onion sathe serve kare or apke halim kabab tayyar

Sprout sandwich

🔹Cut the borders of bread slice and apply some chutney over them
🔹mix some boiled sprout with salt chat masala and little ginger juice
🔹Spread this sprout over the bread
🔹Put some chopped cucumber over it
🔹place a bread slice to make a sandwich
🔹Put beaten up curd over the sandwich
🔹Put gud emlee chutney
🔹sprinkle salt , jerra powder, and chilli powder
🔹leave it in the fridge for 10 min
🔹put sev over it and serve

Gujiya Recipe

Ingredients:
Plain flour - 2 cups 
Ghee - 4 tbsps, melted 
Water - as required to knead the dough 
Salt - 1/2 tsp 
Oil for deep frying

For the filling: 
Kissan Mixed Fruit Jam 2 tbsp
Raisin (Kishmish) 1 tbsp 
Poppy seed (khus khus) 2 tbsp
White til (sesame)1 tbps
Dry grated coconut – (kopra) 1/2 cup 
Powdered sugar - 3/4 cup 
Cardamom powder - 1 tsp 
Rawa 3 tbsp
Cashew nuts – 8 to 10 nos
Charoli (chiraunji) 1 tbsp

Method:
1. In a bowl, add the flour, salt and ghee and rub with your palm.
2. Add water to make a dough.
3. Divide the dough and shape into small balls. 
4. Keep aside covered for half an hour.
5. Heat a pan, add 1/2 tablespoon ghee, add the grated coconut and roast over medium flame for a few minutes.
6. Make sure the dry coconut has roasted well. 
7. In the same pan, add 1 tablespoon ghee, add cashew nuts, raisins, rawa and roast until golden. Remove and crush it.
8. Powder the sugar and mix with the roasted dry coconut.
9. Add the cardamom powder & Kissan Mixed Fruit Jam and mix well. Set the prepared filling aside. 
10. Now roll each ball with the rolling pin into thin puris (of soup bowl diameter) 
11. Spread 1 tablespoon of the filling on one half of the rolled out dough.
12. Wet your fingers with water and run it along the edges of rolling the puri and dough and fold over to the opposite end.
13. Press the ends and seal the edges.
14. Alternately you can twist the edges around the Gujiya. 
15. Heat oil and deep fry the stuffed Gujiya on medium flame till golden brown. 
16. Store in air tight containers.

Gujiya Recipe

Ingredients:
Plain flour - 2 cups 
Ghee - 4 tbsps, melted 
Water - as required to knead the dough 
Salt - 1/2 tsp 
Oil for deep frying

For the filling: 
Kissan Mixed Fruit Jam 2 tbsp
Raisin (Kishmish) 1 tbsp 
Poppy seed (khus khus) 2 tbsp
White til (sesame)1 tbps
Dry grated coconut – (kopra) 1/2 cup 
Powdered sugar - 3/4 cup 
Cardamom powder - 1 tsp 
Rawa 3 tbsp
Cashew nuts – 8 to 10 nos
Charoli (chiraunji) 1 tbsp

Method:
1. In a bowl, add the flour, salt and ghee and rub with your palm.
2. Add water to make a dough.
3. Divide the dough and shape into small balls. 
4. Keep aside covered for half an hour.
5. Heat a pan, add 1/2 tablespoon ghee, add the grated coconut and roast over medium flame for a few minutes.
6. Make sure the dry coconut has roasted well. 
7. In the same pan, add 1 tablespoon ghee, add cashew nuts, raisins, rawa and roast until golden. Remove and crush it.
8. Powder the sugar and mix with the roasted dry coconut.
9. Add the cardamom powder & Kissan Mixed Fruit Jam and mix well. Set the prepared filling aside. 
10. Now roll each ball with the rolling pin into thin puris (of soup bowl diameter) 
11. Spread 1 tablespoon of the filling on one half of the rolled out dough.
12. Wet your fingers with water and run it along the edges of rolling the puri and dough and fold over to the opposite end.
13. Press the ends and seal the edges.
14. Alternately you can twist the edges around the Gujiya. 
15. Heat oil and deep fry the stuffed Gujiya on medium flame till golden brown. 
16. Store in air tight containers.

Gujiya Recipe

Ingredients:
Plain flour - 2 cups 
Ghee - 4 tbsps, melted 
Water - as required to knead the dough 
Salt - 1/2 tsp 
Oil for deep frying

For the filling: 
Kissan Mixed Fruit Jam 2 tbsp
Raisin (Kishmish) 1 tbsp 
Poppy seed (khus khus) 2 tbsp
White til (sesame)1 tbps
Dry grated coconut – (kopra) 1/2 cup 
Powdered sugar - 3/4 cup 
Cardamom powder - 1 tsp 
Rawa 3 tbsp
Cashew nuts – 8 to 10 nos
Charoli (chiraunji) 1 tbsp

Method:
1. In a bowl, add the flour, salt and ghee and rub with your palm.
2. Add water to make a dough.
3. Divide the dough and shape into small balls. 
4. Keep aside covered for half an hour.
5. Heat a pan, add 1/2 tablespoon ghee, add the grated coconut and roast over medium flame for a few minutes.
6. Make sure the dry coconut has roasted well. 
7. In the same pan, add 1 tablespoon ghee, add cashew nuts, raisins, rawa and roast until golden. Remove and crush it.
8. Powder the sugar and mix with the roasted dry coconut.
9. Add the cardamom powder & Kissan Mixed Fruit Jam and mix well. Set the prepared filling aside. 
10. Now roll each ball with the rolling pin into thin puris (of soup bowl diameter) 
11. Spread 1 tablespoon of the filling on one half of the rolled out dough.
12. Wet your fingers with water and run it along the edges of rolling the puri and dough and fold over to the opposite end.
13. Press the ends and seal the edges.
14. Alternately you can twist the edges around the Gujiya. 
15. Heat oil and deep fry the stuffed Gujiya on medium flame till golden brown. 
16. Store in air tight containers.

Sweet Punjabi Lassi

Ingredients for Sweet Punjabi Lassi

दही – 5 कप
इलायची पाउडर – 1/2 T spoon (Cardamom powder)
चीनी – 10 Table spoon (Sugar)
ठंडा दूध – 1/2 कप (Milk)
केसर – 1 पिंच (Saffron)
रोज वाटर – T spoon (Rose water)
बादाम – 7 (Almond)
बर्फ के टुकड़े – अवयस्कता अनुसार (Ice cubes)

How to Make Sweet Punjabi Lassi Recipe – विधि

★ अब एक बाउल में दही, चीनी, इलायची पाउडर, पानी डाल कर सब अछि तरह मिल जाने तक फेट लीजिये.

★ अब लस्सी को एक गिलास में डाले और उसमे रोज वाटर डाल कर मिलाये. बादाम को बारीक़ काट लीजिये.

★ अब ठंडे दूध केसर डाल कर मिलाये. अब इस केसर दूध को लस्सी में डाल कर मिलाये. अब लस्सी में बर्फ के टुकड़े डाले और ऊपर से बारीक़ कटा हुआ बादाम से सजाये. ठंडा ठंडा स्वीट पंजाबी लस्सी तैयार.

KOFTA MASALA

INGREDIENTS
FOR KOFTA
250 grams boneless chicken pieces
1 small onion
1 small potato
1slice bread
2 green chillies
1 small pod garlic
1/2 inch ginger pieces
1/2 tsp pepper powder
1/2 tsp garam masala powder
salt to taste

FOR MASALA PASTE
2 onions sliced
1/2 cup curd or 1 tomato
1/4 cup fresh coconut pieces or grated
1 small pod garlic
1/2 inch ginger pieces
2 cloves
2 cardomons
2 peppercorns
1/2 inch cinnamon
1 leaf of star anise
1/2 tsp full cumin seeds

DRY SPICES
1 tsp red chilli powder
1 tsp dhania powder
1/2 tsp haldi powder
salt to taste

METHOD
Wash pat dry boneless chicken pieces and grind it along with onion potato bread slice ginger garlic green chilli coriander leaves pepper salt and garam masala into coarse mince

Heat oil in a pan golden brown sliced onions and all whole garam masalas together then remove and grind them along with coconut pieces ginger garlic dahi or tomato into a fine paste
Make small koftas and gently fry them to a light golden colour keep rotating pan do not use spoon to flip the koftas they may break once they are golden they will become firm and wont break)remove set aside

Add ground masala paste and all dry spices in same oil (red chilli dhania salt and haldi) let masala dry out completely and change colour then add the koftas sautey masala with koftas for few minutes

Add water bring to a boil cover and simmer 10 minutes u can keep little gravy as well..

Relish with rotis naan phulka rice

Take care jazak allah khair

MURG MALAI SEEKH KEBAB...

INGREDIENTS ....
1/2 kg boneless chicken ....
1/2 cup fresh cream or milk cream...
2 pods of garlic
2 inch ginger pieces...
4 to 5 green chillies ...
few stick of coriander leaves ..
few sticks of pudina leaves...
2 medium sized onions ...
1 tsp garam masala powder...
1 tsp pepper powder...
salt to taste...
chat masala mint leaves and lemons for garnishing....

METHOD...
Cut boneless chicken into small pieces wash well and squeeze as much as possible with hands to remove as much as water possible (remember water is enemy for kebabs so better drain them completely..)
Mix chicken pieces with malai and grind till its very fine ... set aside...
Now grind the ginger garlic green chillies coriander leaves mint leaves and onions together into a coarse paste...and mix this paste with the finely ground chicken mince ....
Season with salt pepper powder and garam masala powder....
Mix everything well marinate for 1 hour..

MAKING OF SEEKH ...
Wet hands and scoop out a ball of the marinated chicken mince ....and make seekh kebabs on the skewers....check my pics for the same...
Roast on gas till dark spots appers on them from all sides and chicken is cooked well inside out  ..it takes hardly 2 to 3 minutes for the seekh kebabs to get cooked because chicken mince cooks very fast....
Also when u roast them on gas fire do tht on high flame tht ways the moisture in chicken gets locked inside making them soft ....on low flame the kebabs will become dry and hard...
Sprikle chat masala garnish with mint leaves and lemon slices....
Enjoy jazak allah khair 👍

Berry bread pudding.....

Cut the edges of the bread slices n chop thm into slices. Chop the 🍓 too.... To prepare sauce in a bowl add milk.. Cream cheese.. Honey... Chopped berries...eggs n beat the mixture.....
In the bake dish place the bread dices n chopped 🍓 pieces...add prepared sauce n bake in oven at 170 degree Celsius for 15-20 min.....garnish with chopped 🍓.🍊 wedges n powdered sugar.

Smiley's

Potato - 1 large boiled
Cheese - 2 tblspn grated (I used parmesan, you can use any)
Salt to taste
Chilli powder / Pepper powder - 1/2 tsp
Oregano - 1/2 tsp (optional)
Rice flour - 2 to 3 tblspn or more as needed
Oil for Deep frying
Method:
Take boiled potatoes and grate them. Now take them in a bowl along with all the other ingredients except rice flour and oil.
Mix this really well.
Now add in rice flour and mix well. Shape it into dough.
Put this dough in fridge and let it rest and chill for 1 hour.
Now divide the dough into equal portions. Shape each portion into a smooth ball.
Take a ball, flatten it out. Now use a straw to make two eyes and a spoon to make smile.
Heat oil for deep frying. Drop the smiles in hot oil and fry till it is crispy.
Drain in paper towel.
Serve with ketchup.

mumbaii style naan chap

Boneless mutton 750gms
Potatoes 500gm
Chana daal soaked 1/2cup
Ginger garlic paste 2tbsp
Green chilly paste 1tbsp
Onions 2 finely chopped
Tomatoes 2 finely chopped
Garam masala pdr 1tsp
Bhuna gosht masala pdr 2tbsp
Corriander leaves 2 tbsp finely chopped
Mint leaves finely chopped 2tbsp
Aakha dhana powder 2tbsp coarsely grounded

METHOD
Boil mutton with ginger garlic paste n green chilly paste n salt n haldi pdr.cook potatoes n chana dal together with salt n haldi pdr now mix all n mash properly. In a pan take oil n saute onions till translucent n then add tomatoes  n cook till tender then add garam masala pdr, bhuna masala pdr, akha dhana pdr,n d mutton mix n mix well n cook till water evaporates n adjust salt n chilly accordingly n bhunofy d masala properly.Then slit d naan in d middle add this mix n apply oil on naan n roast on tawa.
It tastes best with d naan ...

Kharak pudding

Ingred
1 cup half &half milk
4 eggs
4 cup  regular milk
1 sweetened milk can
25_30 kharak

Method

Soak kharak overnight in water and take out  the seeds.
Then,
Blend the  above ingredients in the blender and bake it  in the oven dish at 375 approx 30- 35 mins.
Beat cream with sugar and 2 drops of lemon juice until becomes thick.
Set  the cream layer on the top once the dish  will cool.
Spinkle almond pistachio powder on the top.

Chicken🐔 cheese🧀 sandwich🍞

Ingredients:
Chicken boiled & shreded 1 cup
Bread:  rolled and cut in any shape you like
Black pepper 1/2 tsp
Salt 1/4 tsp
Mayonnaise 1tbs
Cream cheese -1,1/2 tbs
Spring onion cut thin -1 1tb
Cheddar cheese grated 3 tbs
Butter 1tbs
Bread crumbs
Egg beaten 1
Oil, for fry
Method:
take a bowl add chicken  and cream cheese,mayonnaise,spring onion,cheddar cheese,salt and pepper. Mix all ingredients well. Spread the butter on all the bread pieces ,take 1tsp of mixture place in the center of the bread and cover with other bread piece, press well and dip in the egg and bread crumbs, make all like this and shalow fry the sandwich until golden serve with sauce 🐔🧀🍞