The Chef

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...

Ingredients Kala Chana1 1/2 cup, boiled Oil 1 tbsp Cumin seeds 1 tsp Ginger 1/2 inch, cut into julienne Garlic 1 tsp, grated Red chili powder 1 tsp Coriander powder 1 tbsp Turmeric powder 1/2 tsp Garam masala 1 tsp Green chili 1 chili, chopped Coriander leaves 1/2 cup, chopped Lemon juice 1 tbsp Tomato 1/2 cup, chopped (optional) Salt to taste Instructions 1.Wash and soak the kala chana over night or for 7 to 8 hrs. 2.Once the kala chana are soaked,boil them in the presser cooker by adding a little salt and water for about 4 whistle or for 10 minute. 3.In a non-stick pan heat a tablespoon of oil and temper cumin seeds (jeera). 4.Add ginger garlic and cook till therawness of ginger and garlic is gone. 5.Now add the boiled kala chana and stir it and let it cook for 2 minutes. 6.Add in all the spices: red chili powder, coriander powder, turmeric powder, garam masala and salt to taste. Be careful while adding the salt because wehave already added the salt in the chana w...

Ingredients Chana Dal ( Split Bengal gram) – 150 grams Onion – 2 medium sized ( Sliced) Ginger and garlic paste – 2 tablespoon Cumin powder – 1 tablespoon Black pepper powder – ½ tablespoon Red chili powder – ½ tablespoon Turmeric powder – ½ tablespoon Garam masala powder – ¼ tablespoon Bay leaves – 2 Salt to taste Mustard oil – 4 tablespoon Ghee – 1 tablespoon Chopped coriander leaves and green chilies– For garnishing Directions Wash the channa dal and then put it in a pressure cooker. Add 1 and ½ cup of water, turmeric powder, salt to taste and few drops of mustard oil and pressure cook upto 4 whistles. The dal must be cooked but should not be mushy.Once the dal is cooked, heat oil in a pan. Break bay leaves into pieces and put in the oil. As it starts releasing the aroma, add the sliced onions. Keep the flame to medium and fry the onions till they become light brown.Now add...

Ingredients Boiled Potato – 250 grams (Small sized) Oil – 4-5 tablespoon Hing (Asafoetida) –a pinch Bay leaves – 2-3 leaves Cumin seeds –1 teaspoon Red Chilli powder – 1 tablespoon Cumin powder – ½ tablespoon Coriander Powder – 1 tablespoon Sauf (Fennel powder) – ½ tablespoon Curd – 3-4 tablespoon Garam Masala Powder ½ tablespoon Grated coconut – 2 tablespoon (Optional) Salt – As per your taste Green Coriander leaves – 2 tablespoon chopped Directions Peel off the boiled potatoes and keep aside.Heat oil in a pan and fry the boiled potatoes till they turn light brown. Take them out in a bowl.Add all the dry spices in the bowl containing fried potatoes – red chilli powder, cumin powder, coriander powder, fennel powder, garam masala powder and curd and mix well. Leave it to marinate for 30 mintues.After the potatoes are marinated, Heat the remaining oil in the pan and put hing,...

Ingredients Baby Potatoes boiled ½ kg Ghee 3 – 4 tbsp Fennel seeds 1 tsp Cumin powder ½ tsp Coriander powder 1 tsp Turmeric ½ tsp Salt to taste Black pepper powder ½ tsp Ginger paste1 tsp Yogurt 125 gm All spice powder '½ tsp Coriander leaves chopped 2 tbsp Green chilies chopped 2 – 3 Method Boil ½ kg potatoes and prick using toothpick.Heat 3 – 4 tbsp ghee in a wok, add in boiled potatoes and shallow fry till golden brown.Now remove the potatoes and keep aside.Add 1 tsp fennel seeds, ½ tsp ground cumin seeds, 1 tsp coriander powder, ½ tsp black pepper powder, ½ tsp turmericand 1 tsp ginger garlic paste. Mix well and fry for 1 – 2 minutes.Now add 125 gm yogurt, salt to taste and fried potatoes. Mix well and simmeron low flame for 2 – 3 minutes.Dish it out, sprinkle with ½ tsp all spice powder, 2 – 3 chopped green chilies and2 tbsp chopped coriander leaves. Serve hot.

Ingredients Beef mince ½ kg Chili powder 1 tsp Coriander powder ½ tsp Cumin seeds ½ tsp Onion chopped1 Salt to taste Ingredients For Gravy Onion 2 Tomatoes 3 Oil 1 cup Green chilies 3 – 4 Chili powder 1 tsp Crushed red pepper? ½ tsp Coriander powder 1 tsp Turmeric 1 tsp Coriander leaves ½ bunch Ginger garlic paste 1 tsp Salt to taste Cumin seeds ½ tsp Method For Kabab Chopperize together ½ kg beef mince, 1 tsp chili powder, ½ tsp coriander powder, ½ tsp cumin seeds, 1 chopped onion and salt to taste.Remove mixture in bowl, make small kababs with your palm. Now shallow fry till golden brown. For Gravy Heat 1 cup oil in a wok, add in 2 chopped onion and sauté till golden brown.Now add 1 tsp ginger garlic paste and fry very well.Now add 1 tsp chili powder, ½ tsp crushed red pepper, 1 tsp coriander powder, 1 tsp turmeric, ½ tsp cumin seeds and salt to taste. Fry well.Then add 3 chopped tomatoes a...

Ingredients Chicken ½ kg Yogurt 250 g Fresh cream 4 tbsp Ginger, garlic paste 2 tbsp Crush black pepper 1 tbsp Salt to taste Yellow food colour ¼ tsp Sesame seeds 1 tbsp Lemon juice 2 tbsp Green chilies (finger cutting) 4 Ginger (Julian) a medium piece Oil ¼ cup Directions 1.Heat up oil in pan and sauté ginger, garlic paste. 2.Add chicken and fry till chicken turns to golden brown colour. 3.Mix cream in yogurt. Off flame and addmixture in chicken. 4.Add salt and yellow food colour, mix it well. 5.On the flame now and add ½ cup waterto tenderize chicken. 6.When chicken becomes tender, include green chilies, sesame seeds, crush black pepper, and lemon juice. Cook onhigh flame 7.When gravy dries, it is ready. Sprinkle ginger and serve. 8.(Note) – If you want to make it with mutton or beef, after step 2 add water to tenderize meat and then fellow next steps.

Ingredients Chicken boneless ½ kg Onion 2 Ginger garlic paste 1 tbsp Red chilli powder 1 tbsp White flour with chicken cubes 1 tbsp Ginger 3 tbsp (chopped) Turmeric powder 1 tsp Salt as required Lemon 2 Green coriander ½ bunch Green chilli 4 All spice 1 tsp Black pepper 1 tsp (crushed) Oil 1 cup Directions 1.Heat up oil in a pan and fry onion till it become golden brown 2.Now add ginger garlic paste, red chilli, all spice, turmeric and salt and cook it well. 3.Cut chicken in cubes and fry a little in a separate pan. 4.Now put it in prepared gravy and add green coriander, green chilli, ginger andlemon juice and cook it till 10 minutes and cover it with lid 5.Serve it with nan.

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 500 gms bhindi (Wash and dry and cut in 1 inch pieces) 300 gms onions (sliced thinly) 2 tblsp ginger garlic paste 1 tsp cumin seeds 1/2 tsp turmeric powder Pinch of asafoetida or hing 2 tsp coriander powder 1 tsp amchur powder 1/2 tsp garam masala salt to taste Oil Directions Heat oil in a wok or kadai.Add cumin seeds and hing.Let it splutter. Add ginger garlic paste and onions and fry till golden brown. Add bhindi and all the other powder spices. Mix well. Stir fry for 15 minutes or till the bhindi is cooked. Serve bhindi onion stir fry hot with chapatis.

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 to tender. 6.Serve with chappati or naan.

Ingredients 2 cups boiled and peeled potato cubes 1 tsp chaat masala 1 tsp coriander-cumin seeds (dhania-jeera) powder 1 tbsp oil 1 tsp finely chopped green chillies 1/2 tsp finely chopped ginger (adrak) 1/2 cup grated tomatoes salt to taste 1/4 tsp chilli powder 1 1/2 tsp lemon juice 1 tbsp pomegranate (anardana) powder For The Garnish 1 tbsp finely chopped coriander (dhania) Method Combine the potatoes, chaat masala and coriander-cumin seeds powder in a bowl and mix lightly. Keep aside. Heat the oil in a broad non-stick pan, add the ginger and green chillies and sauté on a medium flame for a few seconds. Add the grated tomatoes and cook on medium flame for 2 minutes, while stirring occasionally. Add the salt, chilli powder, lemon juice, pomegranate powder, mix well and cook on a medium flame for 1 to 2 minutes, while stirring occasionally. Serve hot garnished with coriander.

Ingredients Ladyfingers (bhindi) 500 grams Oil 4 table spoons Cumin seeds1/2 teaspoon Onions sliced 2 large Green chillies slit 3-4 Red chilli powder1 teaspoon Coriander powder 1 tablespoon Turmeric powder 1/2 teaspoon Salt Dry mango powder (amchur) 2 teaspoons Method Wash and dry the bhindi or wipe with a wet cloth. Cut both the ends and cutinto two inch long pieces. Slit the pieces horizontally without cutting them into two. Heat the oil in a kadai and add the cumin seeds. When they change colour, add the onions and saute till light golden. Add the green chillies and saute for half a minute. Add the bhindi and sprinkle the red chilli, coriander and turmeric powders. Mixwell. Cook covered over low heat stirring occasionally. Add the salt and amchur. When the bhindi is almost cooked, increase the heat and cook for two minutes. Chef's Tip You may use tiny onions for this recipe. Peel and make deep cross cuts in onions and stuff with a mixture of turmericpowder, cori...

Ingredients Chicken 8 pieces (1/2 kg) Chili sauce 1 tbsp Soya sauce 1 tbsp White vinegar 1 tbsp Red chili flakes 1 tsp Ginger garlic paste 1 tbsp Black pepper powder 1 tsp Mustard paste 1/2 tsp Salt to taste Yogurt 1 tbsp Oil 1/2 cup Chaat masala 1 tbsp Directions 1.Marinate chicken with all the spices, ginger garlic paste, mustard paste, soyasauce, chili sauce, vinegar and chaat masala for 2 hours. 2.Transfer chicken in the cooking pan andsteam it for 20 minutes on slow flame. 3.Add yogurt and dry out water 4.Add oil and fry the chicken until golden on medium flame. 5.Present with French fries and tomato ketchup.

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 to tender. 6.Serve with chappati or naan.

Ingredients Chicken ½ kg Yogurt 250 g Fresh cream 4tbsp Ginger, garlic paste 2tbsp Crush black pepper 1tbsp Salt to taste Yellow food colour ¼ tsp Sesame seeds 1tbsp Lemon juice 2tbsp Green chilies (finger cutting) 4 Ginger (Julian) a medium piece Oil ¼ cup Directions 1.Heat up oil in pan and sauté ginger, garlic paste. 2.Add chicken and fry till chicken turns to golden brown colour. 3.Mix cream in yogurt. Off flame and addmixture in chicken. 4.Add salt and yellow food colour, mix it well. 5.On the flame now and add ½ cup waterto tenderize chicken. 6.When chicken becomes tender, include green chilies, sesame seeds, crush black pepper, and lemon juice. Cook onhigh flame 7.When gravy dries, it is ready. Sprinkle ginger and serve. 8.(Note) – If you want to make it with mutton or beef, after step 2 add water to tenderize meat and then fellow next steps.

Ingredients Chicken (16 pieces) 1 Lemon 2 Green chilies chopped 4 Clarified butter 1 cup Green coriander chopped 1 bunch Tomato chopped ½ kg Black pepper crushed 1 tsp Roasted white cumin 1 tsp Ginger garlic paste 1 tbsp Red chili powder 1 tbsp Karahai masala 1 tbsp Ginger chopped 2 tbsp Salt to taste Method First wash chicken and add in wok with 1tbsp ginger garlic paste and salt to taste till water dries. Then add ½ kg chopped tomato and 1 tbsp red chili powder and cook till tomato water dries. Now add 1 tbsp karahai masala, 1 tsp black pepper crushed, 1 tsp roasted white cumin and 1 cup oil to cook a little. In the end add 2tbsp chopped ginger, 4 chopped green chilies, 1 chopped green coriander and 2lemon juice to mix and serve hot.

Ingredients Mutton ½ kg Chopped ginger 1 tbsp White pepper1 tsp Salt to taste Chopped onion 2 Green chilies 3 Butter 1 tbsp Yogurt ½ cup Fresh cream ½ packtet Oil 1 cup Method Take a pan and add in 1 cup oil. Add in 2chopped onion and fry it till it is golden brown. Add in ½ kg mutton , ½ cup yogurt and some salt. Cook till the meat tenders. Add in chopped ginger, 1 tsp white pepper and 3 chopped green chilies and cook it. Simmer it and add in fresh cream, add in butter. Peshawari namkeen handi is ready to serve.

Ingredients Chicken (Boneless) … ½ Kg (Cubeds) Lemon … 3 White Vinegar … ½ Cup Oil … ½ Cup Black Pepper (Crushed) … 1 Tsp Ginger Paste … 1 Tbsp Salt … To Taste Method Step 1:Place a cooking pot on flame and add into it chicken, salt and vinegar. Step 2:Stir fry chicken till its water dries thoroughly. Step 3:After the chicken went dry; add into it ginger paste, black pepper crushed, lemon juice, and cookingoil. Step 4:Cover the lid of the chicken and switch the flame to low. Step 5:Let the chicken cook for 10 minutes so that it may get soft. Step 6:Stir fry chicken for few minutes sothat it must get thoroughly dried. Step 7:Dish out namkeen boti and serve accompanied with cumin raita and naan; can also enjoy namkeen boti simply with cumin raita.

INGREDIENTS 450 grams or 1 pound of Boneless Chicken (cut into 2.5 cm/1 inch cubes 8 Tomatoes (sliced) 2 cloves of Garlic (Lehsan) (crushed) 6 Curry Leaves (Karhi Pattay) 1 tbsp. of fresh Coriander/Cilantro Leaves(Hara Dhania) (freshly chopped) ¼ tsp. of Mustard Seeds (Rai) 1 tsp. of Ground Coriander (Pisa Dhania) 1 tsp. Red Chilli Powder (Pisi Lal Mirch) 1 tsp. Salt 1 tsp. Ground Cumin (Pisa Zeera) 1 tbsp. Sesame Seeds (Til) (toasted) 150 ml or 5 fluid ounces of Water 4 tbsp. of Vegetable Oil METHOD Heat the oil in a large pan, add the curry leaves and mustard seeds and mix well.Add the tomatoes and cook for 5 minutes,stirring, then add the ground coriander, chili powder, cumin, salt and garlic and continue to cook for a further 2-3 minutes. Raise the heat then add the cubed chicken and stir fry for 5 minutes.Pour in the water, bring to the boil, then simmer for 20-30 minutes, stirring from time to time, until the chicken is cooked and the sauce has thickened.To ser...

Ingredients Rice (Soaked) 2 cup Star Anise (Badiyan) 1 Clove 3 Black Pepper 3-4 Chicken Stock 2-3 tbsp Yellow Food Colour 1-2 pinch Salt to Taste Directions 1.Boil water with star anise, clove and whole black pepper. 2.When half done, drain from water. 3.Put half portion of rice in a plate and add pinch of yellow food colour and mix. 4.In a pan heat 2 tbsp oil, add all boiled rice. 5.Put salt, 3-4 tbsp stock and cover lid let it steam for 5-8 minutes 6.Serve with crispy fried chicken.

Ingredients 300 gm chicken 2tbsp butter 2tbsp garlic and ginger paste 1/2 cuptomato paste 1 cup fresh cream 1 tbsp red chili powder 1 tsp cumin powder 1/2 tsp garam masla Salt to taste 3 tbsp oil Method Heat the oil in pan, add garlic andginger paste and stir fry it. Sauté chicken in it until its tender and done. Now add tomato paste, red chili, cumin powder, garam masla, salt and butter. Mix it well. Now add cream and cook for 1 minute. Dish out and garnish with fresh green coriander and grated ginger.

INGREDIENTS 1 kilogram of Chicken (cut into pieces) 1 (2 inch piece) of Ginger (Adrak) 4 to 5 Green Chillies (Hari Mirch) (more orless may be used depending on taste preferance.) 2 tsp. Thymol Seeds (Ajwain) 2 tsp. Cumin Seeds (Sufaid Zeera) 2 tbsp. Cinnamon Powder (Pisi Dal Cheeni) 1 tsp. Garam Masala Powder Red Chilli Powder (Pisi Lal Mirch) (to taste) Salt (to taste) 2 tbsp. Lemon Juice 3 tbsp. Cooking Oil METHOD 1. Grind all of the ingredients and marinate chicken in them. Refrigerate for 2 to 3 hours. 2. In a pan of water cook marinated chicken until tender and until all of the water dries up 3. Then add some oil in it and fry it - (you may also deep fry the chicken in oil.) Note: Serving Suggestions: Serve hot with Nan, and Salad, Yield: 4 Servings

Ingredients Chicken 1 kg Yogurt 1 cup White vinegar 1/2 cup Yellow food color few drops Crushed black pepper 1 tsp Red chili powder 1 tbsp Salt to taste White cumin Seeds 1 tsp Garlic Ginger Paste 1 tbsp Lemons 4 Oil as required Cooking Directions 1.Marinate the chicken in 1/2 cup yogurt half an hour before washing it. 2.After half hour wash the chicken with half boiled water. 3.Apply vinegar and yellow food coloring to the chicken and leave for sometime. 4.In a bowl take 1/2 cup yogurt, ginger garlic paste, red chili powder, crushed black pepper, and cumin and mix all the ingredients. 5.Apply this mixture to the chicken with the help of a lemon. 6.Steam the chicken in a pan for 15-20 mins. 7.Heat oil in a pan and deep fry the chicken. 8.When the color changes to golden brown then put it back in the same pan and cook for 5 minutes. 9.Chargha is ready. Serve hot with roghninan.

Ingredients 250gm baby potatoes (boiled) 10 leaves of pudina 1/2 cup dhaniya leaf 2 clove, 1 dalchini, 2 choti elaichi, 1 tbsp amchoor, 2 tbsp whole dhaniya, 1 whole red chilli, 1 tsp chat masala or anardana. 2 or 3 clove of garlic 1" ginger salt 1/4 cup water 2 tbsp oil Directions 1.Put all the ingredients (accept salt,water,oil)into a grinder and grind them in a fine paste 2.Heat oil in a pan 3.Put all the masala into it and add boiled potatoes. Mix all together 4.add salt 5.put water in it 6.mix it well and coverit with lid for 5 min. 7.the chatpata aaloo is ready to eat 8.garnish it with dhaniya patta and lemon rings. TIP -prick the potatoes with fork so that the masala can enter into it.