Resha Kabeb

Meat 1/2kg
Ginger Garlic Paste 2tsp
Red Chilli Powder 3tsp
Curd 3tsp
Kebab Chinni Powder 1tsp
Haldi 1/2tsp
Onion Sliced
Lemon Juice (2no)
Green Chillies Slit (6no)
Dhaniya Leaves Chopped
Fried Crushed Onion

Method :-
            In a cooker add meat,salt,ginger/garlic paste,red chilli powder, curd, kebab chinni powder,haldi, sliced onion and water. Close & Cook till meat is tender and water dries up. Remove and shred the cooked meat. Heat oil add shredded meat, slit green chillies,lemon juice, chopped dhaniya and fried onions.Fry them all together properly till done.Garnish with dhaniya n fried onions and serve with puri,paratha or stuff in samboli.
*SERVE HOT*

Paneer Korma

250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)


Method:
Cut paneer in square pieces.
Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
Grate mava.
Heat clarified butter (ghee) in a pan.
Add onion (pyaj), tomato (tamatar) paste.
Continue cooking it on medium flame till ghee/oil begins to separate. Add mava, cream (malai).
Simmer for 2 minutes.
Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
Add cottage cheese (paneer) pieceswith 1/2 cup of water
When the gravy thickens put off the flame.
Take off the fire and serve hot.

*SERVE HOT*

Jungli Maas

Mutton 1/2 kg
Salt
Ghee 1/4 cup
Red Chilli Powder 2tsp
Curd 1 cup
Tej patta 2-3
Big Elachi 4-6
Dry Red Chilli Crushed 2-3tsp
Dal chinni 2-3
Zeera 2tsp
Garlic Sliced & Paste
Onion Sliced
Dhaniya Powder 1tsp

Method:-
             Marinate mutton with salt,red chilli powder,garlic paste and curd for 1hrs. Heat ghee add tej patta.elachi,big elachi,dry red chilli,dal chinni, zeera. garlic sliced and onions sliced, saute it all together till onoins are brown in colour and the add marinated mutton and close and cook till mutton is tender. At last add dhainya powder and dry chilli crushed and put it for dum for 2-3mins. Garnish with dhaniya leaves chopped and serve with paratha.
*SERVE HOT*

Dum Ka Murgh

Chicken 1kg
Khus Khus 1tsp
Kaju 1/2 cup
Fried Onions 1cup
Saffron a pinch
Garam Masala Powder 1tsp
Red Chilli Powder
Haldi
Ginger-Garlic Paste 2tsp
Salt to taste
Tej Patta 2 leaves
Whole Garam Masala
Oil

Method:-
              Roast khus khus & kaju on tawa and make a paste out of it . Marinate chicken with all the ingredients from saffron to salt for 1hrs. Then heat oil add whole garam masala and tej patta fry a little then add the marinated chicken along with curd & kaju paste and mix well. Close & cook till the chicken is done. At last add the crushed fried onions to it and dum it for 5-6mins. Garnish with dhaniya leaves and serve with rice or roti.
*SERVE HOT*

Hyderabadi Chicken Biryani

Chicken   1/2 kg
Basmati Rice  1/2 kg
Curd  500gms
Ginger-Garlic Paste  4 tsp
Oil
Cinnamon Sticks 1-2
Black Cardamom
Bay Leaf 1
Black Pepper Whole  1/2 tsp
Pods Clove  3-4
Big Onions finely sliced
Tomato Puree 1/2 cup
Red Chilli Powder 1/2 tsp
Dhaniya Powder 2tsp
Green Elachi Powder 1/4 tsp
Green Chillies 4 chopped
Coriander Leaves 1/2 cup chopped
Saffron 2pinch
Green Elachi Cardamom 3-4
Desi Ghee 1cup
Salt to taste
Eggs 2

Method:-
              Marinate chicken with ginger-garlic paste & curd for 1hr. Heat oil add cinnamom sticks,black cardamom,gree cardamom,bay leaves,black pepper whole,clove cook for 1-2min add sliced onions & fry on low flame till golden brown. Then add tomato puree,red chilli,dhaniya powder,green cardomam,salt and marinated chicken and cook for 10min. Add 1 cup water cook further for 10min or till chicken is tender. Add green chilli chopped & cook for 5min. Finally, add chopped corinader leaves at last.
              Meanwhile,chicken is being cooked,Boil rice separately to approx.50% semi cooked. Add salt & saffron to taste in rice during boiling.
              Spread a layer of half the quantity of semi cooked rice in a heavy bottom vessel,put a layer of half the quantity cooked chicken above rice layer. Then again spread a layer of balance semi cooked rice and above it a layer of balance cooked chicken sprinkle melted Desi ghee,fried onions,coriander leaves,mint leaves,garam masala powder and chopped ginger. Cover it & cook on low flame for another 5-6mins. Finally add rose water & delicious Biryani is ready to serve. Serve hot with boiled eggs halves,lemon rings and dhaniya leaves.
*SERVE HOT*

Coconut Ladoo

Coconut Crushed 1/2kg
Condensed Milk 1tin
Sugar 100gms
Icing Sugar 400gms
Chocolate Melted



Method:-
              Mix all the ingredients with coconut and milk.
              Roll into small balls and ready to serve.
              For a different touch roll the ladoos in melted  chocolate.
              Garnish with almond grated.
              *SERVE AS U LIKE*

Singapore Coconut Pudding

Coconut Milk 1liter
Fresh Cream 1tin
Sugar 400gms
Gelatin 1packet
Almonds Roasted & Grated

Method:-
            Mix cream with sugar then,
            add coconut milk in it,Mix well.
            At last add gelatin and keep it to cool in fridge.
            Remove & cut it any shape and garnish with grated badam.
            *SERVE CHILLED*
       

Bread Pudding

Bread    5slices
Butter    2pack
Orange Jam
Milk      1Tin
Egg      6
Sugar    1glass medium size
Milk Powder  3big spoon
Kishmish 5 to 6 finely cut
Almond   5 to 6 finely cut
Elachi Powder

Method:-
              First apply jam to the bread and cut into small pieces and arrange it in a dish. Then add condense  milk,milk powder,sugar,eggs,elachi powder and grind it well. And spread it on the bread slices nicely,add some butter pieces,kishmish,almond on the top and keep it in the oven for 30min & Serve.

Cheese Cake

Butter      1Packet
Marie Biscuits   1 Packet
White Cheese    1 Packet
Whip Cream      2 Packets
Jello Strawberry  3 Packets
Cream    1 Tin
Strawberry  or any other fruit Pieces
Sugar  1Cup

Method:-
            Crush biscuits mix 6tsp of butter and mix it well with the hands. Then in a dish spread it nicely and keep it in the freezer for 15min. Next add cream,sugar,whip cream,white cheese and cooked jello and grind it well. Then put the paste on the biscuit paste nicely and keep in the freezer. And after that put some Jello or whip cream and strawberry pieces on the top.
*SERVE AS U LIKE*

Kaju Burfi

Kaju Powder
Ghee
Sugar
Silver Leaf
Water

Method:-
           First take a non-stick pan put some water,sugar,ghee and the kaju powder and mix well till the mixture is smooth then put the mixture in a tray and let it cool down after that put some silver leaf on it and cut it in small pieces and arrange them in serving plate.

Chicken Pakode

Chicken Boiled & Shredded
Maida 2 Big spoon
Corn Flour 2 Big Spoon
Egg 1
Salt
Black Pepper Powder
White Pepper Powder
Ajinamotto
Green Chilli Chopped
Dhaniya Leaves Chopped
Chicken Stock
Green Chilli Sauce

Method:-
             Mix all the ingredients with chicken and marinate for 1hrs.
            Then deep fry it.
            Serve it with sauce or chutney.
            *SERVE HOT*

Chicken & Veg Bread Fingers

Chicken Boneless
Corn Flour
Maida
Bread
Chilli Sauce
Green Chillies
Capsicum Finely Chopped
Beans
Carrot
Dhaniya Leaves
Salt
Cheese

Method:-
             Boil chicken and shred it. Take a bowl add corn flour,maida,salt,chilli sauce(green or red) which u want,green chilli,dhaniya leaves,capsicum,carrot,beans and boiled shredded chicken mix it well by adding some water if required. Not so thick nor not so liquid. Put this mixture on the bread and deep fry it. Remove and cut into finger shape and again deep fry it. Garnish with grated cheese. Serve with green sauce.
*SERVE HOT*

Chicken Wadas

Chicken Mince Boiled
Onions
Ginger-Garlic Paste
Salt
Zeera Powder
Dhaniya Leaves
Green Chillies
Desiccated Coconut
Rawa Roasted
Green Peas Boiled

Method:-
             Mix the boiled chicken mince and rawa roasted together. Heat oil in a pan add the onions,gin-gar paste fry for 3min then add coconut saute for 2min. Add the chicken mixture,along with salt,zeera powder,green peas boiled,dhaniya leaves finely chopped and green chillies chopped mix well,stirring for a few min. When cool, knead the mixture to a pliable dough. divide the dough into lemon size portions and roll into small round patties or in original shape of wadas . Heat oil in a kadai and deep fry the wadas till golden brown. Serve it with tomato sauce or mint chutney.
*SERVE HOT*

Chicken Fejitas

Chicken Sliced
Lemon Juice
Lemon Rind
Worsherie Sauce
Onion Paste
Zeera Powder
Garlic Paste
Salt
Black Pepper
Chilli Sauce
Vinegar

Method:-
             To chicken add lemon,worshire sauce,onion paste,zeera powder,garlic,lemon rind,black pepper,salt,chilli sauce,vinegar and salad oil keep aside for 2hrs. In pan add some oil and put the chicken and cook only lightly. Then make chapattis of maida and stuff the chicken masala, onions sliced,tomatoes sliced and capsicum sliced inside it. Seal the roti's and cover it with egg beaten and milk. Now bake the chapattis roll in preheated oven.
*SERVE HOT*

Stuffed Crepes

Chicken
Corn Flour
Maida
Egg
Salt
Oil
Saffaron
Butter
Butter
Milk
Capsicum
Black Pepper
Cream

Method:-
            Make a batter of corn flour,maida,egg,salt,oil,water and saffaron,keep aside. Then in a pan melt butter, add maida and hot milk and make a sauce of it. Then heat butter in pan,add chicken,capsicum,salt,black pepper,cream and sauce we made. Mix it properly and keep aside. Then make pancake of the batter we made and remove in the serving plate and stuff the chicken sauce and roll it. Then garnish it with melted Cheese and serve.
*SERVE HOT*

Methi-Ke-Bhajia

Methi
Onion
Oil
Salt
Haldi
Red Chilli Powder
Ajwan
Sugar
Besan
Soda
Water

Method:-
            Take a pan put some oil in it.Then onion, methi leaves fry a little and remove it and put it in a bowl. Then add salt,haldi,red chilli powder,ajwan,sugar,besan,soda and water. Mix it well then make a smooth batter and make roll of it and deep fry them. Serve with achar.
*SERVE HOT*

Potali Samosa

Maida
Ghee
Salt
Oil
Boil Potato Mash
Carrot Chopped
Beans Chopped
Cabbage Chopped
Garam Masala
Zeera
Ginger Paste
Red Chilli

Method:-
             First make a mixture of maida,ghee,salt and water amke it semi-hard. Then heat pan add oil,zeera,ginger paste, all the chopped veggies,salt,red chilli,garam masala and cook. Then add the boiled mash potatoes to it and mix well. Them make round shape small size roti and put the mixture in it and seal it in a potli shape. Then deep fry them. Serve with chutney.
*SERVE HOT* 

Chicken Murmuri Roll

Chicken Minced
Butter
Ginger-Garlic Paste
Black Zeera
Dhaniya Chopped
Ginger Chopped
Green Chilli Chopped
Salt
Elachi + Javitri Powder
Cheese Grated
Gram Masala
For Roti:-
Maida
Egg
Salt
Water

Method:-
              In maida add egg,salt and water mix well and knead it into dough and keep aside. Then in a pan add butter,ginger-garlic paste,salt,chicken,zeera,ginger sliced,green chilli,dhaniya,eachi and garam masala cook well till done. Then remove and add grated cheese mix it well. After that make roti and half cook them and stuff it with the mixture and make small rolls and deep fry them. You can cut the roll in between before serving or serve as it it. Serve with tomato salsa.
*SERVE HOT*

Kathi Roll

For Paratha:-
Wheat Flour
Plain Flour
Sugar
Milk
Salt
Oil

For Stuffing:-
Carrots,Tomatoes
Cabbage, Capsicum
Onions,Curd
Haldi,Zeera
Dhaniya Powder,Zeera Powder
Chilli Powder
Garlic Cloves
Salt
Oil
Chicken Long Strips
Eggs

Method:-
            Knead all the ingredients together for paratha. Then make small balls with dough.Shape it into parathas and then fry them. Keep it aside for filling in the stuffing later.
             Blanch the veggies in boiling water,strain and keep aside. In a frying pan pour oil and zeera and garlic. Then add the onions and fry lightly. Add the haldi,coriander,chilli powder and veggies chopped and fry well. Add salt and chicken. Close and cook till done. then add zeera powder and dhaniya leaves,toss and remove. Stuff the cooked masalas into paratha with one layer of beaten egg on side of paratha and green chutney. Serve with tomato sauce.
*SERVE HOT*

Masaledar Puri's

Atta
Besan
Zeera Powder
Salt
Red Chilli Powder
Curd
Oil
Water

Method:
            Make a dough of all the ingredients.
            Marinate for 15min.
            Make small puri's out of it then deep fry it.
            Serve with anything.
*SERVE HOT*

Bread Bondas

Half Loaf Bread
Curd
Corn Flour
Green Chilli Chopped
Dhaniya Leaves Chopped
Salt


Method:
            Mix all the ingredients together.
            Make small balls of the mixture.
            Then roll them in a batter of corn flour.
            Deep fry the bondas.
            Serve hot with sauce or chutney.
*SERVE HOT*

Masaledar Seviyan

Seviyan

Onion Chopped
Tomato Chopped
Dhaniya Leaves Chopped
Green Chill Chopped
Red Chilli Powder
Haldi
Ginger-Garlic Paste
Salt
Zeera
Oil

Method:
           Heat oil, add onion fry till golden brown then add zeera,salt,tomato,ginger-garlic,haldi,red chilli powder and water.Saute them all together till oil leaves side. Then add seviyan, bhuno it a lot till done. add some more water and green chilli. Close & cook till done. Garnish with dhaniya leaves and lemon wedges.
*SERVE HOT*

Hajari Kebab

Chicken Boneless
Black Pepper
Elachi Powder
Kaju
Cream
Curd
Black Salt
Chaat Masala
Salt
All Spice Masala Powder

Method:
     Mix all the ingredients together and marinate for 2 to 3hrs. Skewer the chicken pieces and grill it in hot oven or tandoor till done. Baste with melted butter. Garnish with onion rings and lemon wedges.

Irani Dry Mutton

Mutton
Curd
Red Chilli Powder
Garlic Flakes
Dalchinni
Big Elachi
Tomatoes
Dry Coriander
White Cumin Seeds
Salt
Onions
Coriander Leaves
Ginger Long Strips

Method:
             Grind coriander,white cumin seeds finely. Fry onions,cloves,dalchinni,elachi until brown then add ground garlic,coriander,cumin seeds, chopped tomatoes,curd,meat,salt and red chilli powder and fry it until the meat juices are absorbed. Add water and long strip ginger and cook till meat is tender and little dry. Sprinkle coriander leaves.
*SERVE HOT*

Pepper Prawns

Prawns
Black Pepper Powder
Crushed Pepper
Soya Sauce
Corn Flour
Salt
Garlic Crushed
Ginger Chopped
Spring Onion
Ajinamotto
Oil
Dark Soya Sauce

Method:
            Marinate prawns with salt,pepper,soya sauce,crushed pepper and corn flour for 10min. Then deep fry it. Heat oil,add crushed garlic,chopped ginger,spring onion white part saute a little,then add fried prawns,salt,pepper powder,crushed pepper,dark soya sauce,ajinamotto and then some corn flour dissolve in water. Close & Cook for while till done. Then at last add spring onion green part.
* SERVE HOT*

Noodles With Chicken Sauce

Chicken Boneless
Noodles

Spring Onions White & Green Parts Chopped
Garlic Flakes Chopped
Dry Red Chilli Flakes
Tomatoes Chopped
Tomato Ketchup
Black Pepper
Salt & Oil

Method:
             Heat oil, add onions chopped,garlic,tomatoes and saute a little then add tomato ketchup,salt,black pepper and red chilli flakes. Mix them properly and at last add chicken and mix again. Boiled noodles with salt and remove and mix both together and the serve or in the serving plate noodles & chicken sauce mixture on the top.
*SERVE HOT*

Mutton Amorosa

Mutton
Ghee
Dry Red Chilli
Onion Sliced
Garlic Sliced
Salt & Sugar
Rose Water

Method:
            Mix all the ingredients together and marinate for half an hour at room temperature. Cook on a slow fire in a vessel with a lid till mutton is done or tender,stir in rose water and cook for another 2min. serve with Pullao,rice or hot parathas.
*SERVE HOT*

Pollo Bravo (chicken in spicy sauce)

Chicken

Vinegar
Salt
Black Pepper
Worcester Shire Sauce
Food Color
Tomatoes Roasted & Peeled
Red Chilli Roasted & Soaked in hot water
Garlic Flakes
Cloves
Coriander Leaves
Oil
Onions
White Pepper

Method:
            Apply to the chicken,vineger,salt,pepper,worcester sauce and red color.Cover & marinate for about 5hrs in refrigerator. Puree the tomatoes,red chilli,garlic and coriander leaves. Add seasoning to taste. Haet oil,fry onion until golden brown,add tomato puree sauce.Mix and simmer for 5min,then add chicken and cook till done. Garnish with dhaniya leaves & serve with rice.
*SERVE HOT*

Pav Bhaji

Oil 
Butter or margarine 
Potatoes  
Carrots 
Cauliflower  
Binnis 
Green peas 
Onions chopped
Tomato puree 
Orange red color 
Lemon 
Chopped coriander 
Turmeric 
Salt 
Red chilli powder
Pav bhaji masala 
Ginger-garlic paste 

Method:
           Wash all d veggies n Peel d veggies dat need to b peeled from d above mentioned veggies n cut them to 1" pieces. In a pressure cooker add water n all d veggies and 1/2 tspn salt, cover d lid and let d veggies cook till they r tender.  In another big wok add oil n half d quantity of butter mentioned above let them heat n then add 1 bowl of chopped onion, Ginger garlic paste n all d spices mentioned above except pav bhaji masala.Now add tomato puree and cook till oil starts coming from d aided of this gravy. Finally add the boiled veggies in this wok. Cook d veggies while mashing n stirring with d perforated utensil used for cooking pav bhaji. Now add pav bhaji masala, orange red food colour and half a lemons juice to it. Keep cooking till d veggies turn to a thick gravy consistency like paste. Finally add the remaining butter n chopped coriander as garnishing. Serve with chopped onions on top and pav. 
*SERVE HOT*

Queen Cake

Maida   125gms
Butter    100gms
Eggs        3 nos
Brown Sugar    100gms
Baking Powder  1/2tsp
Baking Soda      1tsp
Chocolate Powder  1tsp
Dry Raisins
Salt  1/2tsp
Nutmeg a pinch
Butter Cream
Roasted Almond Powder with sugar paste

Method:
            Take a bowl and put maida in it and add butter,eggs,brown sugar,baking powder,baking soda,chocolate powder,nutmeg,salt and kismis.Mix well till the mixture is smooth and fluffy. Then take the baking bowl and put the mixture in it and bake it at 200'C. After its bake decorate it with butter cream and roasted badam powder with sugar paste.
*SERVE IT*

Rissotto

Chicken Boneless
Rice
Salt
Butter
Olive Oil
Onions
Chicken Stock
Black Pepper
Saffron
Cheese Grated

Method:
            Take a pen put some oil,butter and onion and fry it. After that add uncooked rice,chicken small pieces and chicken stock and let it cook for some time then add more chicken stock. And,then add saffron,salt,grated cheese,butter and mix well till all is done. At last add black pepper for taste and mix well and it ready to serve.
*SERVE HOT*
             

Chicken Stroganoff

Chicken Boneless Long Pieces
Onion Chopped
Worcester Sauce
Tomato Puree
Butter & Oil
Cream
Salt
Red Chilli Powder
Black Pepper
Peparica  Powder

Method:
               Marinate the chicken with worcester sauce for 1/2 hrs and then cook them in a pan with some oil half cook and remove. Take a pan add some oil,butter,onion and fry. Then take bowl put tomato puree,black pepper,peperica powder and add the mixture to the onion and fry a little then add salt and the fired chicken to it,mix well at last add some cream to it mix well and serve it with macaroni.
*SERVE HOT*

Rogan Josh

Meat
Onions
Tomatoes
Curd
Badam
Red Chilli Dry
Green & Black Elachi
Cloves,Zeera,Pepper Corn
Garlic Flakes & Ginger Chopped
Nutmeg & Mace
Coconut
Dhaniya Seeds
Red Chilli Powder
Haldi
Garam Masala Powder
Poppy Seeds
Dhaniya Leaves

Method:
           Roast dhaniya seeds,poppy seeds,zeera,badam,pepper corn,clove both the elachi,nutmeg,mace and coconut and make a paste. Soaked dry red chilli in water for 1/2hr,then grind it with the roasted masala and soaked water. Heat oil, add crush elachi and onions fry till golden brown.Then add haldi, red chilli and masala paste. Keep frying till oil leaves sides. Add mutton,salt and water. Close & Cook till mutton is tender. Garnish with dhaniya leaves and garam masala powder.
*SERVE HOT*

Chicken Biryani

Chicken
Onions
Curd
Haldi
Salt & Saffaron Milk
Ginger-Garlic & Dhaniya Paste
Garam Masala Powder
Tomato Puree
Red Chilli Powder
Oil & Butter

Method:
            Marinate chicken with ginger-garlic,dhaniya & green chilli paste,tomato puree,red chilli,haldi,garam masala,salt and curd for 1/2 hr. Heat oil,deep fry half the quantity of onions golden brown.Remove. Remaining oil,add onions and marinate chicken. Cook till done. Arrange it as usual biryani is arrange with semi-cooked rice. Garnish with dhaniya,mint leaves and boiled eggs.
* SERVE HOT*

Chicken Tikka

Chicken Boneless
Cheese
Cream Fresh
White Pepper Powder
Curd
Salt
Green Chilli Chopped
Ginger-Garlic Paste
Lemon Juice
Garam Masala & Elachi Powder

Method:
            In a bowl add ginger-garlic,salt,white pepper,garam masala & elachi powder. Mix this with oil. Keep aside for 1hr.Hang curd,drain water completely.Take fresh cream and salt and the already mixed ingredient and mix well. Now add curd to the mixture and keep aside for 4hrs. Cook it in oven until the chicken is cooked or can be cooked even on tandoor. Garnish with cucumber and lemon wedge.
*SERVE HOT*

Chicken & Veg Kebabs

Chicken Boneless into cubes
Tomatoes Cut into cubes
Potato Cut into cubes
Capsicum Cut into cubes
Mixed Herbs( oregano & parsley powder)
Garlic Chopped
Dry Red Chillies Crushed
Roasted Dry Chilli Crushed
Salt & Oil

Method:
            Marinate chicken with salt and mixed herbs for 10min. Divide the chicken in two bowls,mix one with garlic and the other with dry red chill and roasted red chilli crushed and mix well. String the kebab on a skewer or wooden stick thus: chicken cube from bowl one,tomato piece,capsicum piece,potato piece and chicken cube from bowl two. Repeat. if u want. Place skewers to cook all round.
* SERVE HOT*

Chapli Kebab

Mutton

Salt
Onion Fried Crushed
Red Chilli Powder
Ginger- Gralic Paste
Whole Garam Masala
Stone Flower(potli masala)
Dhaniya Leaves
Bread Crumbs
Chaat Masala Powder

Method:
            Mix all the ingredients from mutton to dhaniya leaves and grind them in fine mixture. Them all bread crumbs to it,mix well and make round chapti shape kebab and shallow fry it till done. Sprinkle some chaat masala and garnish with lemon wedges and onions rings.
* SERVE HOT*

Aash Luqmi

Kheema
Curd
Salt
Zeera
Red Chilli Powder
Garam Masala Powder
Ginger-Garlic Paste
Onions Chopped
Green Masala (Curry,Mint,Coriander Leaves)
Green Chillies Chopped
Dhaniya, Mint & Curry Leaves

Method:
           Knead the maida into a smooth dough. Cover it with lid and keep aside for 30min. Heat oil add onions,saute it golden brown,add ginger-garlic,kheema, water and cover with lid. close & cook till done. Add salt and green masala. Mix and cook for 10min. Place the kheema in between two patties and seal the edges. Deep fry till they golden brown. Remove. Whip curd with a fork. Place the luqmi in a serving dish,pour the curd.Heat oil,add zeera, red chilli powder & garam masala powder and fry till done. Pour this mixture over preapred dish and sprinkle some greem masala over it.
*SERVE HOT*

         

Grilled Tandoori Fish

Fish Fillets
Curd
Olive oil
Garlic Minced
Ginger Grated
Zeera Powder
Dhaniya & Mint Leaves Paste
Red Chilli Powder
Haldi
Salt

Method:
              Combine all the ingredients from curd to salt in a bowl. Place fish inside bowl,mix to coat,cover and allow to marinate in fridge for 1hrs. Place fish pieces in grill stick and cook for 12min. When fish is opaque,toss it with heat resistant utensils and cook for 5-7min. Garnish with tomatoes slices,lime wedges and green chutney.
"SERVE HOT"

Khabsa (Arabian Dish)

Basmati Rice
Onion Sliced
Tomato Puree
Oil & Butter
Salt, Black Pepper, Cumin Powder,
Coriander Powder, Garam Masala Powder,
Red Chilli Powder,Haldi
Food Color (Orange)
Chicken Stock
Chicken Boneless Strips
Badam

1.Method To Prepare Rice:
          Wash rice and drain, then add all the species from salt to food color. Cover & Keep for 30min with some water. Heat oil & butter, fry onions until golden brown, add tomato puree and cook till oil leave sides or until done. Add rice and cook with masala for 1min add chicken stock and cook till the rice is completely done,before dhum put some more butter.
2.Method To Prepare Chicken:
            Boil chicken with salt, ginger-garlic, dalchini, black pepper. Drain water and use this stock for the rice. Then after that shred boiled chicken,heat oil & butter add red chilli powder & badam. Fry badam a little then add chicken and shallow fry till its done.
3.Method To Prepare the Plate:

             Put some rice in the middle of the plate and then on top of it chicken badam mixture and serve with chutney or as u like it.
SERVE HOT!!!