The Chef

Tomato Bhujia Tomatoes ½ kg Chopped onion 1 cup Salt ¾ tsp Black seed (Kalonji) ½ tsp Sugar 1 tsp (heaped) Turmeric ½ tsp Chili powder 2 tsp Oil ½ cup Garlic 1 tsp Directions 1. Heat oil and fry onion light golden. 2. Add black seed (kalonji) with all the seasonings and chopped tomatoes. 3. Cover and cook till water dries, lastly add coriander leaves and remove.

Ingredients Boneless chicken pieces ½ kg Ginger garlic paste 1 tbsp Salt to taste Cumin powder 1 tbsp Coriander powder 1 tbsp Garam masala powder 1 tsp Crushed black pepper 1 tsp Capsicum (sliced) 1 Onion (sliced) 1 Butter 1 tbsp Lemon juice 2 tbsp Fresh cream 300g Oil ¼ cup Coal for smoke Directions 1.Heat oil in a pan, add chicken with ginger garlic paste and fry until it changes the color. 2.Add salt, cumin powder, coriander powder, garam masala powder, black pepper and cook for a few minutes. 3.Now add capsicum and onion; cook until chicken tender. 4.Add butter and lemon juice; mix it and remove from heat. 5.Place a piece of roti on chicken, place a piece of burning coal on it, drizzle a few drops of oil on burning coal. Cover quickly. 6.After 8 minutes, remove coal; add cream and serve hot.

Taj Kebab - Taj kebab is a very unusual Bengali kebab recipe. Unlike all the other kebabs, taj kebab are prepared with boneless beef pieces along with cubed potatoes and tomatoes. All the ingredients are cooked covered in a pan till done. Ingredients Beef 1 kg (boneless tender) Potatoes 150 g (6 oz) Tomatoes 150 g (6 oz) Onions 75 g (3 oz) Turmeric 1 tsp (ground) Chili powder 1/2 tsp Ginger 2 tsp (ground) Garlic 1 tsp (ground) Cumin 1 tsp (ground) Black paper 1/2 tsp (ground) Poppy seeds 1 tbsp (ground) Cardamoms 4 Cinnamon sticks 2 (2.5 cm piece) Cloves 2 Red chilies whole 3 (optional( Green papaya 1 tbsp (paste) Cooking oil 3/4 cup Vinegar 1 tbsp Salt to taste Directions 1.Slice the beef into moderate large-sizedpieces. 2.Rub the meat with green papaya paste (or meat tenderizer) and marinate for 20 minutes. 3.(Green papaya or meat tenderizer is not necessary for tender loin beef) 4.Peel and slice the potatoes 1/2 cm (1/4”) thick and slice the tomatoes an...

Ingredients FOR KABAB 500 gms beef mincemeat Some salt Some red chilli powder 1 tspn garam masala 1 onion 2 cloves garlic A small piece of ginger ½ cup coriander 2 – 4 green chilllies FOR MASALA 1 onion chopped 1 cup oil 1 ½ cup yogurt Some salt Red chilli powder ½ tspn turmeric 1 tspn garam masala 1 bay leaf 2 cloves 2 peppercorns A cinnamon piece 1 big cardamom 1 green cardamom ½ tspn fenugreek leaves 2 curry leaves 2 green chilllies 2 cups water Procedure -For kabab mincemeat, put all the ingredients given for kabab in a food processor and make nice spicy mincemeat. Shape them like seekh kabab and keep aside until we need it again. -In a deep vessel, heat oil and fry chopped onion. Take it out when it is red. In the remaining oil add all the spices given for the masala and add mincemeat kababs in it. Don’t mix or stir with a spoon. Shake the vessel and mix. -Now add water and let it cook for 10 minutes. Do not stir. -N...

Ingredients Beef fillet 1/2 kg Yogurt 100 gm Papaya paste 2 to 3 tbsp Fried crushed onion 1 Ginger garlic paste 2 tbsp Mustard oil 4 tbsp Turmeric powder 1/2 tsp Garam masala powder 1 tsp Crushed red chili 1 tbsp Chickpeas powder 4 tbsp White cumin 1 tsp Salt to taste Oil for fry Directions 1.In a mixing bowl add the beef along with the yogurt, papaya paste, fried and crushed brown onions, ginger garlicpaste, mustard oil, turmeric, Garam masala powder, red chili powder, chickpeas powder, white cumin and salt. Mix well and rest for 15 minutes. 2.Now steam the beef until tender. Give it a coal smoke. 3.Heat oil and fry meat in a frying pan for2-3 minutes. 4.Dish out and garnish with lemon wedges, salad leaves and onion rings 5.Note: You can serve it without frying.Rel

Ingredients Flour dough for 2 parathas Eggs 2 Onion 1 (chopped) Green chilies 3 (chopped) Green coriander 2 tbsp Cumin powder ½ tsp Red chili powder ½ tsp Salt to taste Ghee as required Directions 1.Mix egg, onion, green chilies, green coriander and all spices in a bowl. 2.Make a paratha; put on tawa then flip the side and pour half egg mixture on top of paratha with a little ghee. 3.Now turns the side and fry from other side with ghee. 4.In same way make other paratha 5.Serve hot egg paratha. 6.Note: Use non stick tawa to make egg paratha for a perfect result.

Ingredients Chicken 1 kg 16 pieces Green chilies ground 1 tsp Ginger garlic paste 1 tsp Salt 1 ½ tsp Crushed and roasted cumin 1 ½ tsp Black pepper coarsely crushed 1 tsp Lemon juice ¼ cup All spice ½ tsp Green chilies 6 chopped Ginger Julienne 2 tbsp Fresh cream 4 tbsp Oil ½ cup Yogurt ½ cup Method 1. Heat oil in a wok, add ginger garlic paste and fry for a few minutes until it turns golden brown in color. 2. Add the chicken pieces, fry for 5 minutes, add salt, black pepper crushed, crushed cumin and yogurt, cover and cook for 15 minutes until the chicken is tender. 3. Lastly add the cream, all spice and lemon juice. Mix well and cook until the oil floats on top 4. Serve the delicious chicken white karhai with nan or paratha.

Ingredients Beef 1 kg Curd ½ cup Papaya paste ¼ cup Garlic 2 tsp Ginger 1 tbsp Lemon juIce 1 tbsp Tara Garam masala 1tbsp Green chilies paste 2 tbsp Red chili powder 2 tbsp Salt 1 tsp Ghee 2 tbsp Method Take ½ cup of curd ,1/4 cup of papaya paste,2 tbsp of garlic paste, 1 tbsp of ginger paste,1 tbsp of lemon juice,1 tbsp of tara garam masala,2 tbsp of green chili paste, 2 tbsp of red chili powder and 1tsp of salt mix them. Marinate 1 kg of beef in this mixture. Now put cubes of beef on skewers and grill them In last brush them with ghee or butter. Delicious tika boti is ready to serve.::

Ingredients Beef mince ½ kg Egg 6 (boiled) Onion 2 Lemon 2 Tomato 3 – 4 Green chili 6 – 8 All spice 1 tsp Onion seed 1/3 tsp Turmeric ½ tsp Red chili powder 1 tbsp Garlic ginger 2 tbsp (chopped) Fresh coriander ½ bunch Clarified butter ½ cup Salt to taste Directions 1.In a pan take oil, and fry onions in it. 2.In another pan take oil and put boiled eggs, and fry them to light brown color. 3.Put sliced tomatoes, garlic ginger chopped in fried onions and sauté for 2 – 3 minutes. 4.Add all spice, red chili powder, turmeric, and salt and sauté it well 5.Add ½ cup water in mince and turn the flame low and allow cooking to tender and the oil separates. 6.Add whole green chilies and chopped coriander in it and sauté 7.Add eggs after 2 – 3 minutes dish it out,garnish with lemon and serve.

Ingredients Beef boti ½ kg Tikka boti masala 2 tbsp Ground ginger 1 tbsp Red chili powder 1 tbsp Garam masala powder 1 tsp Salt to taste Raw papaya paste 2 tbsp Ground green chilies 4 Yogurt 1 cup Oil ½ cup Lemon 2 Fresh cream 1 cup Directions 1.Lightly flat beef boti with hammer. 2.In a bowl put beef boti, tikka boti masala, ground ginger, red chili powder, garam masala powder, salt, papaya paste, green chilies and yogurt. Marinade it for half an hour. 3.Put beef mixture in a pan and cook on slow flame until tender and water dries. 4.Now add oil and cook till oil comes on top. 5.Then add lemon juice and cream and simmer for 5 minutes. 6.Serve delicious malai boti with roghani naan.

INGREDIENTS 1. Chicken – ½ kg 2. Onion – 1 medium 3. Oil – ¼ cup 4. Fresh coriander – ¼ bunches 5. Green chillies – 6 chopped 6. Cumin seeds – 1 tbsp (crushed) 7. Dry coriander – 1 tbsp (crushed) 8. Freshly ground black pepper – 1 ½ tbsp 9. Salt – to taste 10. Ginger garlic paste – 2 tbsp 11. Yogurt – 250 g 12. Ginger flakes – 2 tbsp METHOD Take a wok, put oil and onion and fry until the color changes to brown. Then put ginger garlic paste and fry a bit, then add chicken and fry until the chicken’s color changes to white, then add chopped green chilies and 2 tbsp fresh coriander and mix it well. Then put crushed cumin and crushed dry coriander and fry until the chicken’s color changes to golden . Then add yogurt and fry until the yogurt’s water dries. Then put black pepper, ginger flakes and salt and mix well. Then serve with fresh coriander and ginger flakes. ...

Ingredients Beef or mutton meat with bone 1 kg Garlic cloves 10 (chopped) Ginger 1 tsp (fine slice) Onion 1 Whole black pepper 1 tsp (crushed) Coriander seed 1 tsp (roasted and crushed) Cumin seeds 1 tsp (crushed) Turmeric powder ½ tsp Salt to taste Oil 2 tbsp Water as required Directions 1. Take meat with fat & bone on it 2. Take medium size cooking pot, put on the fire, put oil, as the oil get warm, put chopped onion, garlic cloves crushed, slice ginger, stir it for couple of minutes. 3. Put meat into the pot stir it for couple on minutes. 4. Add crushed black pepper, roasted coriander seed crushed, cumin seeds crushed, turmeric powder,and salt, stir it for some minutes. 5. Add water till the ingredients are dip into the water, let it cook at medium flame till the water is dried & the meat is cooked tender. 6. Serve with chappati or naan.

Ingredients Bread slices 5 Cheese slices 5 chilli sauce to taste Onions finely chopped Tomatoes finely chopped Directions 1.Apply chilli sauce on bread slices then put cheese slice, onions and tomatoes on the bread. 2.Place in oven for 1-2 minutes or until cheese melt. Ready to serve.

Ingredients 200 grams Boneless Chicken 4 tbsps Garlic 1 cup Flour 1 tsp Garlic Powder 1 tsp Chat Masala Salt to taste 2 tsps Green Coriander 2-4 Green Chilies Water as required Method Saute chicken with garlic and chat masala till it's completely cooked. No pink should remain in the center and shred it roughly. Now, make the paratha dough. Break the dough into balls shape. Mix all the rest of the ingredients in a bowl. Fill each ball with 3 teaspoons of the mixture. Take care that the filling doesn't spill out and roll it like a regular paratha. Heat a tawa on medium heat. Put a tsp of oil on it and when it sizzles, put the paratha. Cook on each side for about 2 minutes, till the colour changes to a rich, golden brown.

Ingredients Pizza dough 1 pizza equal Tomato sauce 1 tbsp Mozzarella cheese ½ cup Corns 2 tbsp Mushrooms ¼ cup Spinach 2 tbsp (chopped) Oil as required Directions 1.Divide pizza dough into two balls 2.Roll out each ball and spread toppings on one and cover with other dough, seal edges. 3.Fry with little bit of oil until both sides are golden. 4.Cut into slices and serve.

Ingredients 2 cups of Plain Yogurt 2 cups of Chilled Water ½ cup Sugar 1 tsp.Ginger Powder (Adrak Powder) ½ tsp. Cumin Powder (Pisa Zeera) Method Mix the water, plain yogurt , ginger powder, and sugar in a blender until thoroughly combined.Serve in tall glasses, sprinkled with the cumin powder. Note : Yield: 2-3 Servings, Preparation Time:15 Minutes

Ingredients Beef- 2 and 1/2 kg in 1 piece White Vinegar-1/2 cup Salt- As required Lemon-6 Soya sauce-2tbsp Ginger/Garlic paste-2tbsp Yogurt-1/2 kg Method Wash the meat piece well, marinate it with all ingredients and mark the cut with the help of fork.Leave it for 1 hour.Take a cooking bowl put beef and a cup of water.Now leave it over slow flame.When water get evaporates, check the meat got soften with knife. If not then add little amount of water again.When meat gets soft then add soya sauce.Your Roast beef is ready,Cut it into slices and serve with green chutni and ketchup.

Ingredients Beef undercut piece 1 1/2 kg Lemon juIce 1/2 cup Vinegar 1/4 cup Black pepper 1 tbsp Red chili powder 1 tbsp Ginger/Garlic paste 1 tbsp Zeera roasted 1 tbsp Oil 1 tbsp Salt 1 1/2 tsp Anar juIce 1/4 cup Method 1. Prick the beef with fork. Marinate the beef with lemon juice, vinegar, ginger, garlic, oil and all masala for 24 hours in fridge. 2. Now in a pan place the beef with all marinade masala and cook on low flame, sprinkle Anar juice and cook for 2 to 3 hours. 3. When meat tenderizes and roast becomes golden take out serve with fry vegetable and salad.

INGREDIENTS CHICKEN BONELESS 1/2 kg OIL 1 cup LEMON 2 CAPSICUM CUT INTO CUBES 8 TURMERIC 1 tsp CRUSHED BLACK PEPPER 1 tsp CHILI POWDER 1 tbsp GINGER GARLIC PASTE 1 tbsp SOYA SAUCE 2 tbsp SALT to taste METHOD Crush 1/2 kg boneless chicken cubes, marinate with 2 tbsp soya sauce and a little salt. Heat 1 cup oil in pan, add mixture of 1 tbsp ginger garlic paste, 1 tbsp chili powder and 1 tsp turmeric dissolved in little water. Slightly fry mixture and add chicken cubes with salt to taste. Fry well. Cook till water dries. Separately fry capsicum cubes and add tothe chicken. Now add 2 tbsp soya sauce, 1 tsp crushed red pepper and juice of 2 lemon. Simmer on low flame.

Ingredients Beef ( Half Boiled ) …½ kg Cooking Oil … 1/3 Cup Tomatoes ( Chopped )… ½ kg Red Chili Powder … 2 tsp Crushed Black Pepper… ½ tsp Salt … To Taste Ginger Flakes … 1 tbsp Whole Green Chilies… 4 – 6 Cooking Steps Take a wok and heat oil into it; fry beef forfew minutes into it.Add red chili and saltalong with chopped tomatoes and fry for 2-3 minutes.Cover the lid and let the beef get soft overlow flame.Fry the beef for 5 minutes after adding whole green chilies and black pepper; remove from hearth.Sprinkle some ginger flakes before serving.

Ingredients Chicken (Boneless)        1 kg Green Chillies           10 Oil                  ½ cup Yogurt              250 gms Red Chilies (Crushed)       1 tsp Cumin Seeds              1 tbsp Fennel Seeds               1 tbsp Turmeric Powder            ½ tsp Garam Masala Powder          ½ tsp Ginger Garlic Paste           2 tsp Salt                ...

Ingredients Chicken 1 kg (16 pieces) Yogurt 1 cup Tomatoes (blended) 4 Red chili powder 2 tsp Garam masal powder 1 tsp Ginger garlic paste 1 tbsp Salt 1 tsp Oil 1/2 cup Green chilies and coriander leaves for garnishing Coal 1 piece Directions 1.Put chicken, yogurt , tomato, red chili powder, garam masala powder, ginger garlic paste and salt in a bowl and combine. Allow chicken marination for 2 hours 2.Heat oil in cooking pan and add marinated chicken. 3.Cook covered for 30 minutes until oil comes on top. 4.Heat piece of coal on fire until red then place it in the pot over foil or dry bread piece. Drop oil and cover with a lid for afew minutes. 5.Serve garnished with green chilies and coriander leaves

Ingredients 3/4 cup slightly roasted coriander (dhania) seeds 3/4 cup whole dry kashmiri red chillies 3/4 cup roasted cumin seeds (jeera) 3/4 cup dried mango powder (amchur) 2 tbsp black peppercorns (kalimirch) 1 1/4 cups salt 2 tbsp black salt (sanchal) Method 1.Powder the ingredients together.

Ingredients Chicken 1 kg 16 pieces Salt 1 ½ tsp heaped Vinegar 4 tbsp White pepper 1 tsp leveled Crushed red pepper 1 tsp Kachri powder 1 tsp Method Give cuts on chicken marinate with Salt 1 ½ tsp heaped, Vinegar 4 tbsp, White pepper 1 tsp leveled, Crushed red pepper 1 tsp, Kachri powder 1 tsp for 3 hours, put on skewers, BBQ over hot charcoal, brushing with oil lastly for glazed.

Ingredients Lamb 500 gm Bay leaf (tej patta) Black pepperCorns 2.5 gm Cashew nuts 1/3 cup Cinnamon 2"" stick Cloves 4 Coconut Milk 1 cup Cooking Oil 1/3 cup Cumin (jeera) seeds 2.5 gm Garlic paste 2 tsp Gingerpaste 2 tsp Green chillies 4 Onions, chopped 2/3 cup Poppy seeds 2.5 gm Potatoes, dIced 180 gm Salt to taste Method 1. Lamb shanks are ideal for this dish. 2. However, any stewing cuts or 2"" pieces are suitable. 3. Marinade the lamb in half the ginger andgarlic pastes for 2 hours 4. In a non-stick pan heat the oil and saute the onions till reddish brown. 5. Add the remaining ginger and garlic pastes, cumin seeds, salt, poppy seeds, cashew nuts, green chillies and the whole spices (cinnamon, cloves and black peppercorns). 6. Saute for 5 minutes on a moderate flame. 7. Add meat peaces and saute for 8-10 minutes. 8. Every few minutes sprinkle with a tablespoon of water to keep contents of the pan moist. 9. Add 0.5 litre/2 cups water and...

Ingredients 1 kg chicken, cut into pieces 2 medium onions, sliced 4 tomatoes, chopped 4 to 5 green chilies 1 cupwater ½ cup oil ¼ bunch fresh coriander 1 medium piece of ginger, sliced 1 tsp. hot spices powder 1 tbsp. crushed cumin 1 tbsp. crushed coriander 2 tbsp. redchiliflakes 3 tbsp. ginger,garlic paste Method Heat ½ cup oil and add 3 tbsp. ginger garlic paste and kg chickencut into pieces to a pan and sautéit. When chicken changes its color, add 1 medium piece of sliced ginger, 1 tbsp. crushed cumin, 1 tbsp. crushed coriander, 2 tbsp. red chili flakes and salt to taste and mix. Now lower the flame and allow simmering for 10 to 15 minutes. Then add 4 to 5 sliced green chilies, 2 sliced onions, 4 sliced tomatoes and ¼ bunch fresh coriander and stir together. When all vegetables are tender, add 1 tsp. hot spices powder and stir well. Dhaka Karahi is ready toserve.

Ingredients Chicken 1kg. Tomatoes 10-12 Green chillies (small) 20 Ginger Garlic paste 2 tsp. Salt 1 1/2 tsp. Red chilli powder 1 tsp. Garam masala powder 1 tsp Green chillies (big) 6 Ginger (cut in julienne) for garnishing Black pepper (crushed) to sprinkle on top Method Boil chicken with 1 tsp.  ginger garlic paste and 1/2 tsp. salt in 1 cup water till itdries up. Heat oil in a wok add tomatoes. Cook till gets tender and water dries up. Add boiled chicken, red chilli powder, ginger garlic paste and salt. Cook on high heat for 4-5 minutes. Add garam masala powder stir, cover and cook for another 3-4 minutes on low heat. Add chopped green chillies. Mix and close the fire. Garnish with julienne ginger. Sprinkle black pepper crushed on top. Serve with naan.

Ingredients 500 gm chicken (or as much required) 4 medium to large red tomatoes 1 piece of ginger 1 tsp ginger paste 3-4 green chilies fresh green coriander 1 tsp salt 1 tsp red chili pwd. 1 tsp coriander pwd 1/2 tsp turmeric pwd 1/2 tsp cumin seed and oil (depends on ur requirement) Procedure In wok pan add oil, chicken and ginger paste Fry the chicken until it becomes nicely golden Chop the julienne of ginger and also thinly chop the tomatoes and green chilies Add them in chicken and also add the spices Set the flame on medium to high Cook the chicken by shakingthe wok as u have seen doing in restaurants After enough shaking cover the lid and let it cook on dum for 5-6 min When oil gets separated addin the chopped coriander and turn off the stove Yummy karahi is done

Ingredients Whole Chicken … 1 kg Crushed Red Chili … 2 Tbsp Crushed Black Pepper … 1 Tbsp Crushed Cumin Seeds … 1 Tbsp Chaat Masala … As Required Cooking Oil … 1 Cup Salt … To Taste Fresh Coriander ( Chopped ) …½ Cup Vinegar … 2 to 3 Tbsp Ginger / Garlic Paste … 2 Tbsp Onion ( Cubed ) … 2 Tomato ( Cubed ) … 4 Green Chilies … 5 to 6 All Spice Powder … 1 Tbsp Coriander Seeds ( Crushed ) … Method Step 1:Mix all spices in a bowl and marinate whole chicken into themfor about half an hour. The amount of chaat Masala depends upon how spicy or light you preferto make the chicken. Step 2:Heat iron griddle, pour some water on it and place whole chicken on it and cover it thoroughly. Step 3:Let the chicken be cooked over low flame, change the side of the chicken and again cover it thoroughly so that it must be done from all sides. Step 4:After the chicken changes its color, add tomato...

Ingredients Beef 1 kg Oil 1 cup Garlic paste 1 tbsp Ginger paste 1 tbsp Turmeric powder 1 tsp Salt to taste Black pepper powder 1 tsp Beef fat 250 gm Finely chopped garlic 1 tbsp Crushed green chilies 2-3 Chopped fresh coriander ½ bunch Method In a wok add water, beef , garlic paste, ginger paste and cook until water evaporates. Take out beef from the wok and set aside. Now, heat 1 cup of oil in a wok and add cow fat, beef, turmeric powder, black pepper powder, salt to taste and cook till the meat tenders. Takeout in a serving platter, garnish with finely chopped garlic, green chilies, and chopped coriander leaves, and serve.

Ingredients 1- Beef = ½ kg 2 – Sirka ( Vinegar) = 1 bottle( Note: Sirka/ vinegar sirf angori ya brown wala istemal krna hay. Safaid/White bil kul use nai krna warna taste nahi aay ga) 3- Lehson ( Garlic)= 6-8 pieces 4- Adrak ( Ginger) = 1 piece ( about 1 inch ka) 5- Dahi ( Yougurt) = 250 gram 6- Namak ( Salt) = Hasb.e zrorat Method Pehlay gosht ( Beef) ko achi tarah dho k saf kr lein phr is ko chotay chotay pieces mein kat lein.Phr is gosht ko sirka ( Vinegar) mei dip kr k2 ghantay fridge mein rakh dein.Ab 2 ghantay baad lehsen aur adrak ( Garlic and Ginger) ka paste bna k dahi mein mix kr lein. Hasb.e zaiqa namak bhi dal dein. Ab goshet ko sirka se nikal kr us pe achi tarah yeah mixture laga dein aur again15-20 min rakh dein. Ab aik pan garam kr k iss goshet ko us mein bhoon lein jb tk k dahi aur goshet ka pani khushkna ho jay. Khayal rahay k oil/ghee bilkul bhi nahi use krna. Jb goshet gal jay aur pani khushk ho to “ Namkeen Gosht” tayar hay. Hara dhania...

Ingredients 2 cups Fresh pomegranate seeds 2 tbsp Fresh Lemon juice 2 tbsp light Brown sugar 1 tsp Chaat masala 1/2 tsp peeled, minced Ginger Salt to taste Method 1.In a processor, process the pomegranateseeds, lemon juice, brown sugar, chaat masala and ginger into coarse paste. 2.Mix salt to the chutney and refrigerate. 3.Serve chilled with grilled chicken.

Ingredients 1)Beef (one whole piece) 2 kg 2)Vinegar 4 tbsp 3)Ginger (crushed) 6 tbsp 4) Black pepper 1 tbsp 5) JuIce of Lemons 4 6) Cooking Oil 4 tbsp 7)Salt to taste Method 1. Trim all fat from beef and rinse it thoroughly. 2. Add vinegar, ginger, black pepper, lemonjuice and salt and mix well. 3. Prick with a fork from all sides and set aside for two hours. 4. Put in a large pan, cover with water and let it cook for 3-4 hours, on medium heat. 5. When water begins to dry, pour oil on it and stir a little, cook until beef is tender. 6. It should only need about 20-30 minutes.

Ingredients Chicken - 1 kg, bite sized pieces, washed Curd - 1/2 cup, thick yogurt Turmeric powder - 1/2 tsp Lemon juice - 1 tbsp Salt to taste Jaggery - 2 tsps (or sugar) Curry leaves - 1 sprig Ghee - 6 tbsps Dry red chilies - 7 to 8, large (spicy variety) Dry red chilies - 3 (small variety) Black peppercorns - 7-8 Cloves - 3 Fenugreek seeds - pinch Coriander seeds - 1 1/2 tbsps Cumin seeds - 1/2 tsp Garlic flakes - 7-8 Tamarind paste - 1 1/2 tbsps Method 1.Marinate chicken in curd, turmeric powder, lemon juice and half a tsp of salt for a minimum of 2 to 3 hours or overnight in the refrigerator. 2.Dry roast the red chilies on low flame for 2 mts. Do not burn them. Remove from fire and keep aside. In the same pan, add a tsp of ghee and roast, fenugreek seeds, cumin seeds, coriander seeds, cloves and peppercorns on low flame for 3 minutes. Remove from fire and cool. 3.Grind the roasted red chilies and spices along with garlic and tamarind to a fine paste. Keep asid...

Ingredients Chicken - 500 gms Chilly powder - 1 tsp Red chilly flakes - 1 tsp Turmeric powder - a pinch Coriander powder - 1 tsp Pepper powder - 1/2 to 1 tsp Corn Flour - 2 tsp Salt Oil to deep fry Preparation 1. Cut the chicken to small pieces and marinate with ingredients listed as item 2 for a minimum of 30 minutes. 2. Heat oil in a pan and deep fry the chicken peices till it is cooked and gets a brown colour. Adding curry leaves along with the chicken while frying gives a different aroma to this. You may also fry green chillies along with chicken.Serve hot. Sprinkle a little lemon juice if you like.

Ingredients 6-8 pcs chicken legs 2 tsp garlic crushed 1 tbsp ginger crushed 1 tsp tomato paste 2 tbsp vinegar 1tsp salt 1 tsp red chilli powder 1 tsp red chilli flakes 2 tsp Taara garm masala 4 tbsp oil Garnish:Cucumber slices Onion rings Lemon wedges Taara chat masala Method Mix all ingredients in a bowl and Marinate chicken legs for 2-3 hours.Then cook in a frying pan on slow flame untill outer layer becomes crispy and golden brown.Sprinkle Taara chat masala and serve with salad.

Ingredients Beef 1 kg Yogurt ½ cup Papaya paste ¼ cup Garlic paste 2 tsp Ginger 1 tbsp Lemon juice 1 tbsp All spice 1 tbsp Green chilies paste 2 tbsp Red chili powder 2 tbsp Salt 1 tsp Clarified butter 2 tbsp Directions 1.Take yogurt, papaya paste, garlic paste,ginger paste, lemon juice, all spice, green chili paste, red chili powder and salt mix them 2.Marinate beef in this mixture 3.Now put cubes of beef on skewers and grill them. 4.In last brush them with clarified butter. 5.Delicious tika boti is ready to serve.

Ingredients Beef 500 gm (lean cut strips) Sesame oil 3 tbsp BBQ sauce 1 cup Red capsicum 1 (thinly sliced) Directions 1.Marinade beef with bbq sauce for 4 hours or overnight in the refrigerator. 2.Heat oil in a pan add marinade beef and cook for 4 minutes on medium temperature then reduce heat. Cook until meat tender 3.Now add capsicum, cover and simmer for 5 minutes. 4.Serve immediately.

Ingredients Whole Chicken 1 Green chili 8 – 10 (chopped) Green coriander ½ cup Garlic ginger 2 tbsp (chopped) Red chili 2 tbsp (crushed) Cumin 1 tsp (crushed) Yogurt 250 gm (dried) All spice powder 1 tsp Oil 1 cup Salt to taste Green coriander for garnish Directions 1.First cut the chicken from the center butit should be remain in 1 piece. 2.Now mix all spices with yogurt and apply it on the chicken. 3.Heat up oil on the tawa. 4.Now cook chicken on tawa and coveredit. 5.When chicken tender and water dried fry it well and dish it out 6.Garnish with green coriander and serve.

Ingredients Beef 250 gm (cubed) Raw papaya paste 2 tsp Ginger paste 1/2 tsp Garlic paste 1/2 tsp Salt to taste Yogurt 2 tsp Red chili powder 1 tsp or to taste Green chillies 1 tsp (chopped) Directions 1.Add all the ingredients in a bowl and mix well. 2.Let the beef marinate in it for 5 - 6 hours. 3.Put the marinated beef on skewers. 4.Barbeque on coal or grill on flame. 5.Serve hot with mint chutney, rice and salad.

Ingredients Chicken (make pieces) 1 1/2 kg Ginger paste 1 tbsp Green chilies cut into the strips 8 only Black pepper powder 1 tbsp Onions cut into cubes 2 only Lemon 3 White vinegar 2 tbsp Salt to taste Capsicum (cut into small pieces) 1 only Garlic paste 1 tbsp Garlic (whole) 6 cloves (cut each into half) Yogurt 1 cup Oil 2 cups Directions 1.Rub salt on chicken then wash it. Now marinate chicken with above ingredients for half an hour. 2.In a wok heat oil and place in it the marinated chicken with a cup of water and cook on medium flame. 3.When water dries up and chicken is tender, stir-fry I with a wooden spoon. 4.In a pan heat oil and brown onion in it. Pour this brown onion and oil in chickenwok to give ‘Baghar’. 5.This chicken Karahi is eaten with ‘Til’ (sesame) naan.

Ingredients Chicken breast ½ kg AGarlic cloves 5 (ground) Curd 2 cup Black pepper 1 tsp (crushed) Salt to taste Chaat masala to taste Juice of 1 lemon Directions 1.Mix all the ingredients of the marinate together very well in a bowl. 2.Refrigerate overnight. 3.Remove the chicken from the marinadeand grill for ten minutes on each side or till it cooked well 4.Sprinkle chat masala, lemon juice and serve hot.

Ingredients Chickencut four pieces, washed Onions one chopped GingerGarlic paste 2 tablespoon Dahi or yoghurt 1 cup Lemon juIce one cup Salt to taste or 1Teaspoon 8 Whole Red chillies Black pepper powder 2Teaspoons Toamtoes chopped 6 Zeera 1 tablespoon Butter 250 gm Garam masala one Teaspoon Green chilies 1/2 cup chopped and deseeded Coriander and Mint leaves mix one cup Sookhi methee 1Teaspoon Oil one small cup Method 1. Marinade the chicken with the ginger garlic paste, dahi, haldee, salt and pepper mixture. Leave in fridge overnight. 2. Next day steam the chicken pieces in a pressure cooker, steamer or pan for 15 minutes or till tender. 3. Now take a heavy tawa. 4. Add oil on top 5. Put chopped onions and lightly saute them. Add tomatoes and fry. When oil comes out, add chicken pieces and lower heat. 6. Add zeera, chilies whole, pinch of salt or to taste, methee, garam masala, and light fry. When the mixture blends add butter 250 grams. 7. Now garnish with c...

Ingredients One Whole Chicken Green chili 8 to 11 (chopped) Green coriander half cup Garlic ginger two tablespoons (chopped) Red chili two tablespoons (crushed) Cumin one teaspoon (crushed) Yogurt 250 gm (dried) All spice powder 1 teaspoon Oil 1 cup Salt to taste Green coriander for garnish Method First cut chicken from the centerbut it should be remain in one piece.*.then mix all spices in yogurt and apply it to chicken.*.Heat up oil on the tawa. and cook chicken on it and covered chicken.*.When chicken tender and water dried fry it well and dish it out.*.Garnish with green coriander and serve.

Ingredients Chicken with bones : 1 lb /1/2kg Ginger-Garlic Paste: 3 tsp Turmeric Powder : 1/2tsp Red Chilli Powder : 1 1/2 tsp or according to your  spice level Coriander Powder : 2 tbsp Garam Masala : 1/2 tsp Fresh grounded Pepper Powder : 1 tsp or according to your spice level Coconut Oil /Cooking Oil :  3 tbsp (preferably coconut oil) Curry leaves : 3 sprig Water : 3 tbsp Salt to taste Directions 1. Mix the chicken with all the ingredients above, except black pepper powder and coconut oil. 2. Pour 2 tbsp of coconut oil in a heavy bottomed pan and tilt the pan in such a way that oil gets spread evenly in the pan 3. Add the chicken with 3tbsp of water; cover & cook over medium heat for 5 minutes or until the chicken start to ooze out water. 4. Now remove the lid, reduce the fire to medium-low and mix well; cook until all thewater evaporates 5. Add the remaining 1 tbsp coconut oil, pepper powder and fresh curry leaves; dry roast it in medium heat till bro...

Ingredients 2 sticks unsalted butter, softened 2 tsp. dried parsley 4-5 cloves of garlic, minced (or 1 Tbsp. garlic powder) 1 tsp. kosher salt 1/2 tsp. ground pepper 1 loaf of Texas Toast (16-17 pieces) Directions In a small mixing bowl, mix together the softened butter, parsley, minced garlic, salt & pepper until smooth. Lightly spread the butter mixture on one side of all the bread. To Freeze Place bread on a cookie sheet, butter side up, and place in freezer for about 20 minutes. Remove from freezer and place in a labeled freezerzip-lock bag. To Heat (If you don’t freeze the bread cut 1-2 minutes off of cooking time.) Oven Preheat oven to 375 F. Lay slices butter side up on a baking pan.  Bake 5-6 minutes or until golden brown. Toaster Oven Do not preheat. Lay slices on baking pan butter side up and place in oven. Turn oven on to 400 F.  Bake 3-4 minutes or until golden brown. Stove Top Lay slices butter side down on pan over medium heat. Coo...

Ingredients Undercut meat ½ kg (cubed) Ginger garlic paste 2 tsp Red chili powder ½ tsp Turmeric powder ½ tsp Garam masala powder ½ tsp Meat tenderizer 1 tsp Salt to taste Oil 4 tbsp Mint leaves and lemon wedges for garnish Directions 1.Mix ginger garlic paste, red chili , turmeric, garam masala, meat tenderizer and salt. Marinade meat with the above spices and leave for 1 hour. 2.Heat oil in deep pan and fry meat on high flame. 3.Add ½ cup water in meat. Cover and cook on slow flame until meat tender and water dries. 4.Garnish with mint leaves and lemon wedges and serves with mint dip.

Ingredients Chicken ½ kg (boneless) Oil ¼ cup Butter 2 tbsp Tomatoes 3 (chopped) Ginger 2 tbsp (thinly sliced) Green chillies 4 (thinly sliced) Garlic paste 1 tsp Salt 1 tsp Turmeric powder ½ tsp Black pepper powder ½ tsp Red Chilli powder ½ tsp All spice ½ tsp Ketchup 2 tbsp Yogurt 2 tbsp Coriander leaves 2 tbsp (chopped) Directions 1.In a pan put ginger, garlic paste, tomatoes and chicken. 2.Cover and cook for 10 minutes 3.When the water dries add salt, black pepper powder, turmeric powder, red chili powder with oil and butter. 4.Fry well and then add the yogurt 5.Lastly add green chillies, chopped coriander, ketchup, all spice and mix well. 6.Serve hot.

Ingredients Oil 1/2 cup Chopped ginger 1 tsp Chopped garlic 1 tsp Tomato 3 Boneless chicken 500 gm Crushed red chili 1 tsp Salt to taste Ketchup 1/2 cup Chicken stock 1 cup Corn flour 2 tbsp Directions 1.Boil tomatoes and then cut them 2.Heat oil and sauté ginger and garlic. 3.Then add tomatoes. 4.When tomatoes get soft, add chicken, red chili, salt and ketchup 5.After a while add chicken stock and cook till the chicken is completely cooked. 6.Then dissolve corn flour in a little water. 7.Add it to the gravy stirring constantly. 8.Let it simmer gently till gravy thickens. 9.Serve hot with egg fried rice.

Ingredients Chicken breast 200 gm (boneless) Salt n black pepper to taste Ginger garlic paste 1 tsp Soya sauce ¼ cup Sesame oil ¼ tsp Tomato ketchup ½ cup Tomato puree ½ cup Red chili powder ½ tsp Red chili flakes ¼ tsp Brown sugar ½ tsp White vinegar 1 tsp Oil 2 tbsp Onion 1 Capsicum 1 Carrot 1 Green or red chili 1 Spring onion ½ cup (sliced) Directions 1.Slice chicken breast into thin pieces. 2.Marinate in ginger garlic paste, salt andblack pepper, soya sauce and sesame oil for half an hour 3.Slice onion, capsicum and carrot into cubes and finely slice a green or red chili. 4.Blench tomatoes, peel the skin and puree. 5.In a wok, heat 1 tbsp of oil on high flame. 6.Add marinated chicken and stir fry till chicken is slightly whiter 7.Then add tomato ketchup, tomato puree, red chili powder, red chili flakes,brown sugar and white vinegar, mix briefly 8.Continue to cook while stirring until mixture is thickens. 9.Now add v...

Ingredients (measuring cup used, 1 cup = 250 ml) 5-6 medium size potatoes, boiled 2.5 tsp cumin seeds/jeera ¼ cup chopped coriander leaves 2 to 3 green chilies, chopped ½ tsp turmeric powder ½ tsp red chili powder 3 to 4 tsp lemon juice or add as per taste 3 tbsp oil sendha namak/rock salt for taste Instructions 1.peel the boiled potatoes and cut into cubes. 2.in a pan, heat oil. 3.add the cumin seeds and let these sizzle in the oil. 4.now add the green chilies and fry for a minute. 5.add the potato cubes and mix it well with the cumin seeds and chilies. 6.sprinkle the turmeric powder, red chili powder and rock salt 7.saute the potatoes for 2-3 minutes. 8.add the lemon juice and chopped coriander leaves. 9.mix the whole mixture well for a minute. 10.serve the jeera aloo hot.

Ingredients (measuring cup used, 1 cup = 250 ml) 200 gms bhindi/okra 1 large onion, thinly sliced 1 tbsp chopped or sliced garlic 1 green chili, chopped or slit ½ tsp cumin seeds/jeera ¼ or ½ tsp red chili powder/lal mirch powder ½ tsp turmeric powder/haldi ½ tsp coriander powder/dhania powder ½ tsp dry mango powder/amchur ¼ tsp garam masala powder a pinch of asafoetida/hing 2 tbsp oil salt as required some chopped coriander or mint for garnishing Instructions 1.rinse, wipe and dry the bhindi/okra. 2.slice each bhindi vertically, into two or four slices. 3.smaller okra can be sliced into two and larger ones can be sliced into four. 4.heat oil in a pan or kadai. crackle the cumin first. 5.add the garlic and asafoetida. fry for15-20 seconds. 6.then add the sliced onions and sautetill they become translucent 7.add turmeric powder, green chilies and stir. 8.add the bhindi. stir in salt 9.cover the pan and let the bhindi cook for 5 ...

Ingredients Okra/Bhindi-400 gms Onion/Pyaz-2 Large (Or 2 cups chopped) Tomato/Tamatar -2 Large (or 1.5 cups chopped) Green Chilli/Hari Mirch-3 Cilantro/Hara Dhaniya-2 tbsp [chopped] Oil/Tel-2 tbsp Cumin Seeds/Jeera-1 tsp Ginger-Garlic Paste/Adrak Lehsun Paste-1/2 tbsp[Make your own Ginger-Garlic Paste] Red Chilli Powder/Lal Mirch Powder-2 tsp Coriander Seeds Powder/Dhaniya Powder-2 tsp Turmeric Powder/Haldi-1/2 tsp Crushed Kasoori Methi -1 tbsp Punjabi Chole Masala-1 tsp {Or use garam masala} [Make your ownpunjabi chole masala] Dry Mango Powder/Amchuar Powder-1 tsp Salt/Namak-To Taste Method 1. Wash, pat dry and cut both ends of okra and cut into 1" pieces as shown in picture. Heat 1 tbsp in a wok and saute okra until light golden brown and soft, keep aside 2. While frying okra, finely chop onion, tomato, green chili and cilantro. 3. In a same pan add remaining oil, add cumin seeds and allow to splutter. Now add onion, green chilli, ginger-garlic paste and saute...

Ingredients Chicken ½ kg Oil for fry Ladyfinger ½ kg Oil ¼ cup Onion 1 medium (sliced) Ginger garlic paste 1 tbsp Chili powder 1 tbsp Coriander powder 1 tbsp Turmeric 1 tsp All spice powder ½ tsp Yogurt 125 gm Salt to taste Cumin seeds 1 tsp (crushed) Lemon juice 2 tbsp Coriander leaves for garnish Directions 1.Wash lady finger and remove top and tail. 2.Deep fry until golden brown and crisp. 3.Remove from oil and keep aside 4.Heat ¼ cup oil in a wok, add in onion and sauté till golden brown 5.Then add ginger garlic paste and chicken, fry well till its color turn to golden brown. 6.Now add chili powder, coriander powder, turmeric, all spice powder and crushed cumin seeds. 7.Fry well on high flame for 1 – 2 minutes. 8.Beat yogurt with ½ cup of water, add to the gravy mixture with salt to taste. 9.Cover and cook for 8 – 10 minutes till chicken is tender 10.Now remove the lid and fry chicken mixture very well. 11.Las...

Ingredients 250 gms potatoes 2 sliced onions 2 tsp ginger-garlic (adrak-lehsun) paste 1/2 tsp carom seeds (ajwain) salt to taste 1/2 cup besan (bengal gram flour) 1 tsp coriander (dhania) powder 1 tsp chilli powder 1/2 tsp garam masala 1/2 tsp pomegranate (anardana) powder oil for deep frying 1/4 cup chopped coriander (dhania) Method 1.Peel and cut the potato into long pieces. Keep aside. 2.Combine the besan, salt, ginger-garlic paste, carom seeds, little water and mix well. 3.Add 1 tsp of oil, mix well to make a smooth batter. 4.Add the potato pieces, mix well and keep aside to marinate for 15 minutes. 5.Heat the oil in a kadhai and deep fry thepotaotes till golden brown and crisp. Keep aside 6.Heat 2 tsp of oil in a pan, add onions and saute till brown. 7.Add the salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well. 8.Add the potatoes and toss well and simmer for another 5- 6 minutes. 9.Garnish with corainder and serve hot with p...

Ingredients Beef With Bones (large pieces) 6 to 8 approx. 1 kg White vinegar 1 cup Plain yogurt 1 cup Red chili flakes 2 tsp Ginger garlic paste 2 tbsp Cumin powder 1 tbsp All spice powder 1 tsp Nutmeg powder a pinch Salt to taste Ketchup 2 tbsp Dried plums 10 to 12 (soaked in warm water) Oil as required Aluminum foil as required Directions 1.Wash beef pieces and remove all excess fat. 2.Place beef pieces in a large bowl 3.Add vinegar, ginger garlic paste and half of the total salt. 4.Leave it for 3 hours then drain 5.Heat oil in a deep pot or skillet 6.Fry beef pieces in hot oil for 5-8 minutes or until light golden 7.Remove from oil and leave it to cool completely. 8.Remove seeds from the plums and drain all the water. 9.In a separate bowl, add yogurt, red chili, cumin, nutmeg powder, all spice powder, ketchup, dried plums and salt. Mix well. 10.Apply this mixture over fried beef. 11.Leave it for 30 minutes and wrap beef pieces in aluminium foil 12.Now steam...

Ingredients 1 Green pepper (capsicum) 2 Potatoes medium size 1/2 Onion finely chopped 1 Tbsp green peas 1 Green chilli, finely chopped 1 small piece Ginger, grated 1/2 cup Coriander (cilantro) leaves, finely chopped 1 tsp Fresh lime juice 1 Tbspn Fat free yogurt Spices 3/4 tsp red chilli powder 1/8 tsp turmeric powder 1/4 tsp garam masala 1/4 tsp cumin seeds 1/4 tsp amchoor (dried mango) powder salt to taste 8-10 raisins/cashew nuts 2 tsp Canola/Olive Oil Preparation 1.Wash the potatoes and boil in water till tender. Cut the potatoes in small pieces. Cut the pepper into pieces, of the size of potato pieces. 2.Add about 4 tsp water to yogurt and mix all the spices in it. Stir well to make a paste. 3.Heat a nonsticking frying pan and put oil.When the oil start smoking, put the yogurt paste in the pan and cook on medium heat (stir frequently) until oil separates and a mesh type texture results (it takes about 5-7 minutes). 4.Add ginger, green chillies and onion to s...

Ingredients Chicken Wings 750-1000 gm Garlic (chopped) 2 tsps Ginger (chopped) 1tbsp Garam Masala 2 tsps Red Chili (Crushed) 2 tsps Salt 1 tsp Turmeric 1/2 tsp Red Chili Powder 1 tsp Yogurt 1/4 cup Tomatoes (chopped) 1 cup Oil 1/2 cup Fenugreek 2 tsp Garnish Coriander (chopped) 2 tbsps Green Chilies (chopped) 4-5 Onion (chopped) 2 tbsps Mint leaves (chopped) 2 tbsps Lemon 3-4 1tbsp ginger chopped Method Heat the oil on tawa, Add chicken wings with garlic and ginger and fry until light golden brown. Addtomatoes, yughert, and all spices, covered and cooked until chicken wings are done and masala separates oil. Serve hot with garnish.

Ingredients 200 grams Boneless Chicken 4 tbsps Garlic 1 cup Flour 1 tsp Garlic Powder 1 tsp Chat Masala Salt to taste 2 tsps Green Coriander 2-4 Green Chilies Water as required Method saute chicken with garlic and chat masala till it's completely cooked. No pink should remain in the center and shred it roughly.Now, make the paratha dough. Break the dough into balls shape. Mix all the rest of the ingredients in a bowl. Fill each ball with 3 teaspoons of the mixture. Take care that the filling doesn't spill out.and roll it like a regular paratha.Heat a tawa on medium heat. Put a tsp of oil on it and when it sizzles, put the paratha. Cook on each side for about 2 minutes, till the colour changes to a rich, golden brown.

Ingredients Chickpea (Chole) 250gm, soaked & boiled Chole masala1 1/2 tbsp Tomato 2 cups, puree Onion1cup, finely chopped Ginger 1 tbsp, lengthwise sliced Oil 2 tbsp Cardamom 3 pieces Cloves 3 cloves Cinnamon 1 inch piece Bay leaf 2 pieces Tea 4 tbsp, tea water Amchur 1 tbsp (dried mango powder) Tamarind (imli) 2 tbsp, pulp Red chili powder 2 tsp Salt 2 tsp, to taste Water 1 1/2 cups, for gravy Instructions 1.Soak the chana over night or for about 6 to 7 hrs and boil in the pressure cooker for about 3-4 whistle and keep aside. 2.In a small cup add the tamarind and soak in water for about 5 min and keep aside. 3.In a pan heat water and once the water is boiling add the tea powder and boil for about 4 min and then strain the water and keep aside. 4.In pan heat oil and add cardamom, cloves, cinnamon and bay leaf and saute for a minute 5.Then add onions and cook till the rawness of onion goes away 6.Once the onions are cooked add the tomato puree and cook for abo...

Ingredients Kala chana (Black Chickpea) 1cup, soaked Onion 1/2 cup, paste Tomato 1/2 cup, paste Cumin seeds (jeera) 1 tsp Ginger 1 inch, grated Garlic 3 cloves, grated Turmeric powder (haldi) 1 tsp Red chili powder 2 tsp Coriander powder (dhanya) 1 tbsp Chole masala 1/2 tbsp Oil 1 1/2 tbsp Green coriander (Cilantro) 1/2 cup, finely chopped Lemon juice 1 tbsp Green chili 2 piece, chopped Salt to taste Instructions 1.Soak half cup of kala chana/chichpea in water over night. 2.In a pressure cooker, add onion paste and cook it until onion gets dried and turn light brown in color 3.Then add oil, cumin seeds (jeera) and tomato puree. Cook until tomato puree is well cooked. 4.Now add grated ginger, garlic and chopped green chilies. Cook for sometime to remove raw taste of garlic and ginger. 5.Put the soaked kala chana in pressure cooker along with some water in which it was soaked. 6.Now add all spices: coriander powder (dhanya), turmeric powder (haldi), red chili powder...