BIRIYANI MASALA

Ingredients 
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• 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:
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• 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.