Tandoori Cutlets

Tandoori Cutlets:

Ingredients:

Tandoori Chicken 1/2 cup.
Green Chilli 1
Garam Masala 2 tsp
Salt (as required)
Vinegar 2 tbsp
Red Chilli Powder 1 tsp
Potato Boiled peeled and grated 3
Flour 1 Bowl
Egg 1+ 2 tsp water
Oil 3-4 tbsp

How to Cook:

• Mix together green chilli, vinegar, salt, garam masala and chicken in a food processor.
• Then take out the mixture in a bowl and add grated potato.
• Beat egg with 2 tsp of water.
• Make the shape of the cutlet, and then pass the cutlet through the flour.
• Dip it in egg now and fry on a pan.

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Malai Gosht

Malai Gosht: 

Ingredients: 

Coal Piece 1

Black pepper 1 tsp

Garam Masala 1/2 tsp

CorianderPowder 1 tsp

Red Chilli Powder 1 tsp

Cumin Seeds ( crushed) 1 tsp

Ginger Garlic 2 tsp

Onions 2 

Oil 1 cup 

Salet 1 tsp

Papaya paste 2 tsp

Cream 1 cup

Yogurt 400 g

Mutton 1/2 Kg

How to Cook:

• Put Yogurt, Cream, Papapaya and salt on meat and put it in fridge for 30 minutes for marination.
• Heat a pan with 1/2 cup of oil.
• Add meat in it and let it soften.
• In another pan heat remaining oil and fry onions in it.
• Now add ginger garlic, cumin seeds, red chilli powder, coriander powder , garam maala, black pepper corns and fry.
• Now add tender meat let it simmer for 10 minutes.
• After that give coal steam to it and serve.

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Masala Daar Raan ( Roasted Mutton Leg)

Masala Daar Raan / Roasted Mutton Leg:

Ingredients:

Roasted almonds and rasins for garnishing

oil 1/4 cup

Cumin Powder 2 tsp

Coriander Powder 2 tsp

Black Pepper (powdered) 1/2 tsp

Garam Masala Powder 2 tsp

Red Chilli Powder 2 tsp

Ground Almonds 4 tbsp

Papaya paste 4 tbsp

Garlic Paste 1 tbsp

Ginger paste 2 tbsp

Green Chillies 4 

Onion (sliced) 2

Salt (as required)

Yogurt 2 cups

Lamb leg 1 (2 and half Kg)

How to Cook:

• Clean the lamb leg and apply cuts on it (remove fats thoroughly).
• For marination apply 1/2 cup of yogurt and salt on it and leave it for 30 minutes.
• Now blend 1/2 cup yogurt, onion, green shillies, ginger paste, garlic paste, papaya paste, ground almond, red chill powder, garam masala powder, black pepper, coriander powder, cumin powder and oil in a blender.
• After blending now pour the mixture in a bowl and add rest of the remaining yogurt and mix it.
• Now fill the cuts on the lamb leg with the mixture.
• Put oil on the Pyrex dish and put lamb leg on it and pour the remaining mixture on it.
• Cover it with aluminium foil and leave it for marination for one night.
• Heat the oven on 180 degrees and after 5 mins put the lamb leg into it and bakefor one hour.
• After one hour, turn the side of the lamb leg and bake untill water gets dried.
• Now serve it after garnishing it with almonds and raisins. 

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Halwa Puri / Poori

Halwa Puri:

Ingredients:

Ingredients for Puri dough:

Floor 2 cups (1 cup makes about 10 puris)

Oil ( for frying)

Ingredients for Aloo Bhujia:

Medium Sized potato 1

salt (as per choice)

Chili Powder 1/2 tsp

Roman Coriander (Kalonji Seeds) 1/2 tsp

Ingredients for Chanay:

Soaked Grains 1/2

salt (as per choice)

zeera powdered 1/2 tsp

red dried chilli powder 1/2 tsp

Haldi Powder 1/4 tsp

Ingredients for Halwa:

Semolina (Suji) 1 cup

oil 2 tsp

water 1/2 cup

Small Cardamom (Ilaichi) 3 seeds

How to Cook:

For Puri:

• Make dough using flour, 2 tsp oil and water as required.
• Make small flat pieces of dough ( pancake like shape) as thin as you can and deep fry it.

For Aloo Bhujia:

• Cut potatoes in cubes and add spices in it.
• Boil 1 cup of water and add cut potatoes in it and leave it on low heat.
• When potatoes get soft mash it.

For Cholay:

• Boil gram seed with salt until they get soft.
• In a pot heat 1 tbsp oil.
• Now add 1/4 cup of water and spices in boiled gram seeds.
• Mix it and mash it softly.
• Cook it until it gets boiled and it is ready then.

For Halwa:

• Put Semolina (Suji) in a pot and add cardamom seeds in it and fry it on low heat until gets slight brown.
• Make a solution by mixing sugar in water.
• Carefully add the solution in to the Suji mixture in pot as water will splash when added in oil and cook it on low heat.
• It is ready to be served now.

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Meethi Bakarkhani

Meethi BakarKhani:

Ingredients:

• Salt 1 tsp
• Butter for topping
• Water to knead dough
• Refined flour 3 cups
• Semolina 1 cup
• Clarified butter 2 tbsp (desi ghee)
• Milk 3 tbsp
• Sugar 4 tbsp
• Green cardamom powder 1/2 tsp
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How to Cook:

• Add refined flour, semolina, clarified butter, milk, sugar, green cardamom powder and salt in a large mixing bowl.
• Slowly add water and knead smooth soft dough. Cover the dough with wet cloth and leave to rest about 30 minutes.
• Divide the dough in 8 parts. Give it shape of ball then roll into 8" diameter.
• Bake in preheated oven for 12 minutes or until crisp and brown.
• Brush with butter and serve with tea.

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Kashmiri BakarKhani

Kashmiri BakarKhani:

Ingredients:

• Water as required
• Salt to taste
• Sesame Seeds 4 tbsp
• Plain Flour ½ kg
• Butter 250 gms
• Eggs 2
• Sugar 1 tsp
• Butter 2 tbsp

How to Cook:

• In s bowl, add plain flour, one egg, salt, sugar, 2 tsp butter and water and knead dough. Leave it for 20 minutes.
• Now, roll the dough like roti.
• Then add butter in mid, folds in 4 sides.
• Roll again and repeat this process 5 to 6 times.
• Divide the dough in 8 equal parts. Roll the each past like a rope then give shape of robe and roll in swirl. You can try to mold in any of the given shape below.
• Brush it with beaten egg, sprinkle sesame seeds. Bake it in the oven at 200 degree centigrade for 12-15 minutes. Kashmiri bakarkhani is ready.

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