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*