Chicken Burbura

Chicken Boneless 1kg
Curd 1cup
Red Chilli Flakes 2tsp
Black Pepper Powder 1tsp
Oregano Powder 1tsp
Crushed Kastoori Meethi 2tsp
Haldi 1/2tsp
Ginger-Garlic Paste 1tsp
Garam Masala Powder 1tsp
Zeera Powder 1tsp
Red Chilli Sauce 2tsp
Soya Sauce 1tsp
Ajinamotto 1/2tsp
Egg 1no
Red Color 1/2tsp
Olive Oil 2tsp
Salt as per taste

Method :-
               Mix all the ingredients in bowl and marinate for 1hour.
               Heat oil add the marinate chicken and mix it well then close and cook till tender.
              Garnish with chopped dhaniya leaves & fried kaju chopped.
              *SERVE HOT*

Chicken Chettinad

Chicken 1kg
Ginger-Garlic Paste 2tsp
Onions 2-3no
Tomatoes 4-5no
Red Chilly Powder 3tsp
Haldi 1/2tsp
Dhaniya Powder 1tsp
Zeera 2tsp
Black Pepper Corns
Saunf 1/2tsp
Elachi 4-5no
Dalchinni 3no
Nutmeg Grated
Curry Leaves
Jaiful
Oil
Salt

Method:-
                    Take curry leaves,strip from stalks,deep fry and crushed it. Take zeera, pepper, saunf, elachi, dalchinni, jaiful, nutmeg roast until dark brown. Powder in a grinder. Heat oil in a pan, fry onions until brown.Add ginger and garlic paste with the chilly paste, haldi and dhaniya powder and fry till oil separates from the masala. Do not allow powder to brown too much. Add tomatoes and cook till untill they are well mashed.Add chicken and salt and allow to cook on low flame until chicken is 3/4 done. when chicken is almost done add the spice powder. When chicken is done add the crushed curry leaves. Garnish with dhaniya leaves and serve with zeera rice.
*SERVE HOT*

Dum Ka Kheema

Mutton Kheema 1kg
Curd 1/2kg
Egg 1no
Phoole Chana Dal Powder 3tsp
Badam Paste 1/2 cup
Pista Paste 1/2 cup
Chirongi Paste 1/2 cup
Kabab Chinni Powder 1tsp
Garlic-Ginger Paste 2tsp
Black Pepper 2tsp
Garam Masala Powder 1tsp
Onions Fried Crushed 1cup
Red Chilli Powder
Green Chilli Paste(chillies,dhaniya,mint and salt)

Method-:
              In kheema add egg,curd,chana dal powder, badam paste,chirongi paste,pista paste,ginger -garlic paste, pepper, kabeb chinni powder, gram masala,salt, green chilli masala,onion fried and red chilli powder mix well. then in a small bowl put some heated koyla and some ghee put the bowl in the kheema mixture and close it for 5min. And remove. Heat ghee or oil cook the kheema till done. Close it and put it for dum for 10min or till the base of the kheema is turn brown. Garnish with dhaniya leaves, crushed onions and lemon wedges and serve with roti or rice.
*Serve Hot*

Butter Chicken

Chickens 1kg
Tomato Puree 6-8no
Butter
Garam Masala Powder 1tsp
Red Chilli Powder 4tsp
Garlic Paste 3tsp
Kaju Paste 1cup
Badam Paste 1cup
Onion Paste 1cup
Cream 1cup
Green Chillies 8-9 slit
Kasuri Methi Leaves Crushed Half cup
Salt
Tandoori Masala Powder 1tsp

Method:-
               Apply the tandoori masala powder to the chicken tikkas and fry in a pan and keep aside. Heat butter,saute grlic paste and slit green chillies. Add onion, kaju and badam paste fry till golden,stirring constantly. Add tomato puree,salt,garam masala powder and chilli powder.
              Cook for 5 min or till oil separates.Add chicken and simmer till done. Add kasuri methi leaves and cream futher simmer for 3min. Garnish with dhaniya leaves and serve it with romali roti or zeera rice.
*SERVE HOT*

Patter Ka Gosht

Meat 1/2kg
Shahi Zeera
Dal Chinni
Clove
Ginger-Garlic Paste
Kaju Paste
Kush Kush Paste
Green Chillies Paste
Garam Masala Powder
Whole Black Pepper
Pudina Leaves
Dhaniya Leaves
Milk
Salt

Method:-
             Heat ghee add shahi zeera,dalchinni,clove,ginger-garlic paste,kaju paste and kush kush paste and bhun it a little then add green chillies paste,garam masala,whole black pepper and meat. And again bhuno it for a little time. Then add chopped mint leaves,chopped,dhaniya leaves,milk and salt mix them all well then close the pan and cook it on low fire till the meat is tender.

*SERVE HOT*

Muttor Ki Kachuri

Muttor Paste
Maida
Roasted Zeera Powder
Green Chillies Paste
Salt
Oil
Water

Method: -
          Make dough of maida,salt,oil and water.Heat oil in a pan, add muttor paste,salt,roasted zeera powder and green chillies paste and mix well then all well till its done. Remove it form heat. Make round shape of dough and stuff the masala in it then make puri of it and fry it in hot oil. Serve it with masala roast chicken.
*SERVE HOT*

Masala Roast Chicken

Chicken Breast Pieces
Dhaniya Seeds
Zeera
Green Chillies
Ginger & Garlic Chopped
Lemon Juice
Salt
Garam Masala Powder
Tomatoe Sliced
Potato Finger Fries
Oil

Method:-
              Marinate the chicken with salt and lemon juice for 15min. Now make a paste of roasted dhaniya,roasted zeera,green chillies,ginger-garlic. Then add the paste to the marinate chicken add garam masala,mix them all till the masala is all over the chicken and again marinate it in a fridge for 2hrs.
              Heat oil in a deep pan then fry the chicken peices till golden brown on both sides. Then garnish it with tomato and potato finger fries and close the pan. And cook it for 5 to 10min on low fire. And remove it and serve with Muttor ki Kachuir.
*SERVE HOT*

Mirchi Ka Salan

Big Green Chilles Boiled 10 to 12
Ghee 4tsp
Zeera 1tsp
Ginger-Garlic Paste 2tsp
Curry Leaves
Emli Paste 1cup
Salt
Dhaniya Leaves
Dry Red Chillies 8 to 10
Coconut
Til 2tsp
Chirongi  2tsp

Method: -
              Roast coconut,til and chirongi and make paste along with boiled dry red chilies.  Heat ghee,add zeera, ginger-garlic paste, and the prepared coconut paste, bhuno till it get golden brown and oil start to leave sides,then add curry leaves, emli water and green chilies and close & cook for some time till the gravy is thick. At last add salt,dhaniya leaves and put it for dhun. Before serving garnish it with onion and dhaniya leaves.
*SERVE HOT*

Afgani Biryani

Basmati Rice 1/2kg
Chicken 1/2kg cut into small pieces
Curd 500gms
Ginger-Garlic 4tsp
Olive Oil 1cup
Cinnamon Sticks 1-2
Black cardamom 1
Bay Leaf 1inch
Black Pepper Whole 1/2tsp
Clove 3-4
Onions 3Big, finely sliced
Tomato Puree 1/2cup
Coriander Powder 2tsp
Elachi 3-4no & Elachi Powder
Green Masala (green chillies,dhaniya leaves,pudina leaves and salt)
Saffron 2pinch
Rose Water 1tsp
Desi Ghee 1cup
Salt as per taste

Mutton Kofta:-
Mutton Boneless 1kg
Badam 6-7no
Green Masala Chopped
Phuthane 1tsp
Fried Onions 1/2cup
Salt

Method: -
            Grind mutton with badam and phuthane, then mix green masala chopped with crushed fried onion and salt,mix it well and make kofta and deep fry it and keep aside.
             Marinate chicken with ginger-garlic paste & curd for an hour. Heat oil,add cinnamon stickes,black,cardamom,green cardamom,bay leaf,black pepper whole,clove. Cook for 1-2mins or untill raw smell of spices is gone. Add sliced onions & fry on low flame till golden brown.
             Add tomato pure,red chilli powder,coriander powder,green cardamom powder,salt and marinated chicken and cook for approx. 10mins. Add 1cup water cook further for 10min or till the chicken is tender.
             Add green masala paste & cook for 5min. And at last add the fried mutton kofta in the cook aqni and put it on dhum for 5 to 6min.
            Boil basamati rice with milk,green chillies slit,shahi zeera, dhaniya leaves, bay leaves, badam ka phool, and salt to taste.
            Spread a layer of half the quantity of semi-cooked rice in a heavy bottom vessel. Put a layer of cooked chicken & kofta above rice layer. Then again spread a layer of balance half quantity of semi-cooked rice above the chicken.
             Sprinkle melted Desi Ghee, lemon juice,fried onions,chopped dhaniya,saffron mix with milk. Cover it with lid & cook on low flame for another 5-6mins. Finally add rose water & Delicious Afghani Biryani is ready to eat.
*SERVE HOT*

Sesame Rolls

Chicken 1/2kg
Green Chillies 7 to 8no
Red Chilles Flakes 1tsp
Kebab Cheeni Powder 1/2tsp
Potatoes Boil & Smashed 1no
Lemon Juice 2tsp
Bread Crumbs
Sesame Seeds
Eggs 1no
Salt as per taste

Method :-  
               Grind chicken,mix green chillies,salt,kabeb chinni, smashed potatoes and lemon juice. Mix bread crumbs with sesame seeds. Make rolls with chicken mixture,dip in beaten egg and coat with bread and sesame mixture. Heat oil and deep fry them. Serve with sauce or serve it in a a bun or samboli with mayonnaise and salad. 

Golden Fried Prawns

Prawns 1kg
Black Pepper 1tsp
Corn Flour 2tsp
Eggs 1no
Milk Big 2tsp
Salt as per taste

Method :-
                Season the prawns with salt and black pepper to taste. Combine corn flour, black pepper, salt, eggs,mill and water to make batter. Batter must be normal,not too thick nor watery. Coat the prawns with batter properly and deep fry. Take out when golden brown. Serve with your favorite sauce or ketchup.
     

Spicy Prawns

Prawns 1kg
Ginger/Garlic Paste 2tsp
Red Chilli Powder 2tsp
Chaat Spice Powder 1/2tsp
Cumin 1tsp
Kebab Chinni Powder 1tsp
Imli Juice 1/2cup
Rice Flour 1tsp
Tomatoes Cubes 1cup
Salt
Lemon Juice(2no)
Green Chillies Slits (6no)
Dhaniya Leaves

Method :-
               Add ginger-garlic paste,red chilli powder,chaat powder,kabab chinni powder in prawns and mix it well and marinate for 1/2hour . Then add imli juice and rice flour and mix it. Heat oil and stir fry till done,add tomatoes,salt and simmer on high flame for 5min. Sprinkle lemon juice,green chillies and dhaniya leaves.
*SERVE HOT*