MAIN COURSE -CHICKEN

TILL KI CHICKEN:

Chicken: one whole.... cut into salan size pieces

A:
Yogurt: 2 cups
Red chilli: 1 tea spoon
Paprika powder: ½ tea spoon
Turmeric powder: ½ tea spoon
Coriander seeds crushed: 3 tea spoon
Coriander seed powder: 1 tea spoon
Coconut dried and crushed (khopra): 3-4 table spoon
Sesame seeds: 3-4 table spoon
Garlic powder: ½ tea spoon
Milk: 1 cup
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Oil: ½ cup
Ghee: ¼ cup
Onion: 3 medium
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B:
Cumin: 2 tea spoons
Cloves: 5-6
Black pepper whole: 1 tea spoon
Cinnamon stick: about 1 tea spoon
Black cardamom: 1
Green cardamom: 6-7 (seeds only)
Ginger garlic Paste: 2 table spoons
Tomato paste: 3 table spoons
Green chilli: 3-4 (depending on how chilli they are)
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Salt: to taste
Ginger: chopped for garnish 


*Mix “A” in chicken and keep it aside for a while!
* Fry onion in the mixture of oil and ghee and take it out when its nicely fried..... dark brown (haleem wala brown).
* From “B” add all ingredients beside tomato paste and green chillies. Fry them for a minute or two and then add the remaining two ingredients. 
*When it becomes a nice mixture, add ONLY chicken from the batter and bhun it until the oil comes up.
* Add the batter and let it cook.
* When it has dried up half way, add salt and fried onion (crush it with hand). 
* bhun it until the oil comes up. 
* Garnish it and serve it with anything at all! :D

BREAKFAST

MAASH KI DAL

Ingredients:
- 1 cup split urd dal  ( maash Dal)

- 500 ml water

- 1 medium onion, skinned and finely chopped

- 1\4 cup oil

- 1 inch fresh ginger, crushed

- 4-5 garlic cloves skinned and finely chopped

- 1\2 level tsp. turmeric            

- 1 tsp. salt

- 1 tsp. chili powder (to taste)

- 1 level tsp. coriander powder

- 1 medium tomato, chopped

- 1 tsp. garam masala

- 2 tbs. fresh chopped coriander leaves

- 2 green chilies chopped

method: 
1.Wash dal in few changes of water until water runs clear then leave to soak in cold water for about an hour. Drain Dal and keep aside. 2. Heat oil in a heavy based saucepan. Add the onions, ginger and garlic. Stirring frequently, fry for a few minutes until the mixture turns to a pale golden color. Add 3-4 tablespoon of water if the mixture sticks to the bottom of the pan. 3. Add chili powder, turmeric, salt and coriander powder and about 5 tablespoons of water to prevent the spices from burning. Stirring frequently, fry the mixture for about 5 minutes to a golden color. 4. Add the tomatoes. Still stirring frequently, fry the onion mixture for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if necessary, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate. 4. Add the drained dal and water. Mix well, reduce the heat, cover and allow to cook for about 30 minutes or until dal is tender and all the moisture had dried up. 5.Add garam masala, coriander leave and green chilies. 7. Serve with Nan, or Roti

MAIN COURSE :MUTTON

Mutton Curry

Ingredients:

1/2 Kg Mutton 
5-6 tbsps oil
2-3 medium onions(take more if u want thick gravy)
2 tsps ginger garlic paste
1-1.5 tsp salt (adjust according to taste)
2 tsp red chilli powder
2tsp dhanya powder (coriander powder)
1/2 tsp Turmeric powder
1 flat tsp garam masala powder
A bunch of coriander leaves (kothmir)
3 green chillies (slit or chopped)

Method:
In a pressure cooker,heat oil and add chopped onions.when they start becoming translucent,add ginger garlic paste and cook for a minute.add all the spices except garam masala and sautee them for 2 mins.add mutton n cook till 5-8 minutes (bhunein).after that add 1/2 to full glass of water (don't add too much as the mutton itself loses water) and stir well..Close the lid of pressure cooker n pressure cook it till 15-20 minutes till the mutton becomes tender.After that open the cooker and transfer the contents to another vessel.add garam masala powder and green chillies and cook till the water evaporates and you get a thick gravy.add coriander leaves and mix.Ready To Serve.

You can adjust the spices according to your taste.HOPE YOU LIKE IT.