The Chef

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.