Ingredients:
• 1-1/2 cups Rice
• Methi Leaves (chopped)
• 2 Tomatoes (chopped)
• 6 Garlic Cloves (chopped)
• 2 Green Chillies (chopped)
• 1 cup Green Peas
• 1/2 tsp Turmeric Powder
• 1-2 tsp Red Chilli Powder
• 1 tbsp Ghee
• Paneer Cubes(fried)
• Salt to taste
How to make Methi Pulao:
• Pour ghee in a frying pan and heat it.
• Add garlic paste and fry it well.
• Now add methi leaves, tomatoes, turmeric, green chillies, green peas, red-chilli powder and salt.
• Fry the mixture for about 10 minutes.
• Mix the rice and again fry for about 5 minutes.
• Pour sufficient water into it and pressure cook on low flame for 5 to 6 minutes.
• Garnish the dish with fried pieces of paneer.
• Methi Pulao is ready to serve.
• Serve it with cucumber raita.
Ingredients:
• 1 1/2 Cups soya chunks
• 2 Cups basmati rice
• 1 Onion, chopped
• 2 Green chilies, finely chopped
• 1 tbsp Ginger-garlic paste
• 3 Tomatoes, chopped
• 1/2 tsp Chili powder
• 1 tsp Coriander powder
• 1/2 tsp Turmeric powder
• 1 tsp Garam masala
• Salt to taste
• 2-3 tbsp Ghee or oil
• 1/2 tsp Cumin seeds
• Chopped cilantro and mint, for garnish
How to make Soya Biryani:
• Soak Soya chunks in 3 cups of hot water for 30 minutes.
• Wash and soak basmati rice in water for 30 minutes.
• Heat ghee in a pressure cooker.
• Add cumin seeds and ginger garlic paste. Sauté well.
• Then add the onions, green chilies and sauté till onions are soft.
• Add chopped tomatoes and stir till tomatoes are soft.
• Now, add turmeric, chili, coriander and garam masala powders.
• Stir well, till the masala is well sautéed (4-5 minutes).
• Drain the soya chunks and rice and add to the masala.
• Stir and sauté, adding more ghee if required.
• Add 4 cups of water and salt. Stir well.
• Cover the pressure cooker and cook till done.
• Garnish chopped cilantro and mint.
• Serve hot with pickle and raita.
• Soya Biryani is ready.
Ingredients:
• 300 gm Maida
• 2 Eggs
• 1 tsp Baking powder
• Oil to cook
• Salt to taste
How to make Mughlai Paratha:
• Take a big bowl and mix flour, baking powder and salt.
• Rub the flour with 2 tbsp of oil.
• Add little water at a time and make soft dough.
• Make 8 balls from the dough and roll out into flat thick rounds.
• Apply little oil, sprinkle some flour and fold it into half circle.
• Again apply little oil and flour, fold it lengthwise.
• Now roll it, press down and roll out into square of 8 inches by 8 inches.
• Brush the surface of the paratha with the beaten eggs.
• Turn all four corners towards the middle.
• Heat the girdle and apply oil.
• Cook the paratha on it, applying oil along the edges.
• Fry on both the sides until brown patches appear.
Ingredients:
• 4 Eggs
• 2 Cups wheat flour
• 1 Chopped capsicum
• 1 Chopped tomato
• 2 Chopped onions
• Chopped fresh coriander
• 1 tsp Red chilli powder
• 2 tbsp Cooking oil
• Clarified Butter or Ghee
How to make Egg Paratha:
• Pour oil into a frying pan and heat it.
• Add chopped onions and fry on medium heat till they become golden brown.
• Add the tomato and capsicum and fry it for few minutes. Now add eggs, salt, red chilli and mix it properly. Cook the mixture until eggs are well done.
• Put coriander leaves into the mixture. Take off from the flame and leave the mixture aside.
• Make the dough by adding sufficient water to the flour. Knead it to convert into soft dough. Add 2 tbsp of clarified butter to it and knead it again for some time. Make small balls out of the dough.
• Roll the balls to give them roti shape.
• Take one roti and put the egg mixture. Cover it with another roti.
• Roll this roti a little and fry both sides properly in butter.
• Egg Paratha is ready to serve.
Ingredients:
• 450 gms Boneless, skinless chicken breasts
• 2 tbsp Tomato paste
• 2 tbsp Lemon juice
• 2 tsp Ground coriander
• 2 tsp Curry Powder
• 1/2 tsp Paprika
• 2 cups plain Yoghurt
• 4 Garlic Cloves (finely chopped)
• 1 inch Fresh Ginger (chopped)
• 2 tsp Ground cumin
• 3 tbsp Butter
How to make Chicken Tikka:
• Mix all ingredients except chicken together in a bowl.
• Refrigerate it overnight.
• Add chicken (cut in cubes) and marinate it in the above-mentioned bowl.
• Cover and refrigerate at least 4 hours.
• Preheat oven to 350 degrees F.
• Bring chicken to room temperature and skewer on bamboo skewers (soaked in water for 30 minutes).
• Place on baking tray and bake in oven for 20 to 35 minutes.
• 3 tbsp of butter can be drizzled over for the last 5 minutes of cooking.
Ingredients:
• 1 Skinless Large Chicken (cut into chunks)
• 2 Cinnamon Sticks
• 350 gm Ghee
• 2 Medium Sized Onions (grated)
• 4 Lightly beaten Eggs
• 4 tsp Sugar
• 6 tsp Ground almonds
• 1-1/2 inch Ginger (grated)
• 9 Garlic cloves
• 6 Green cardamoms
• Flaked almonds for garnishing
• 2 tsp Salt
• 5-6 tbsp Thickened Cream (whisked)
How to make Chicken Mughlai:
• Heat the ghee or butter in a large cooking pan over moderate heat.
• Fry the onions with the salt until it turns light brown.
• Pour the ginger, garlic, cardamoms, and cinnamon sticks into the pan.
• Fry until the onions are golden brown.
• Add the chunks of chicken and cook it. Stir it for about 15 minutes.
• In a small bowl, thoroughly mix the eggs, sugar, ground almonds and cream.
• Lower the heat. Pour the egg and cream mixture into the cooking pan.
• Simmer for 5-7 minutes till the chicken is cooked and tender. Do not overcook.
• Garnish with flaked almonds and serve. Serve hot.
Ingredients:
• 450 gms Boneless Chicken Thighs
• 1 tbsp Peanut oil
• 1/4 tsp Cayenne Pepper
• 1 pinch Salt
• 1 pinch Black Pepper
• 2 tbsp Butter
• 2 tsp Lemon juice
• 1 tbsp Ginger-Garlic paste
• 1 tsp Garam Masala
• 1 tsp Chili Powder
• 1 tsp Ground Cumin
• 1/4 cup plain Yogurt
• 1 cup Cream
• 1 cup Tomato Puree
• 1 Bay Leaf
• 1 Shallot (finely chopped)
• 1/4 White Onion (chopped)
• 1 tbsp Cornstarch
• 1/4 cup Water
How to make Chicken Makhani:
• Heat 1-tablespoon oil in a large saucepan over medium high heat.
• Saute shallot and onion until it becomes soft and translucent.
• Add butter, lemon juice, ginger-garlic paste, 1-teaspoon garam masala, chili powder, cumin and bay leaf into the saucepan. Cook it for 1 minute.
• Then add tomato sauce, and cook for 2 minutes, stir it frequently. Stir in cream and yogurt.
• Reduce heat to low.Now again it for 10 minutes, stirring frequently.
• Season it with salt pepper. Remove from heat and set aside.
• Heat 1-tablespoon oil in a large heavy skillet over medium heat.
• Cook the chicken until it turns lightly browned, about 10 minutes.
• Reduce heat, and season with 1-teaspoon garam masala and cayenne.
• Stir in a few spoonfuls of sauce, and simmer until liquid has reduced, and chicken is no longer pink.
• Stir cooked chicken into sauce.
• Mix together cornstarch and water, and then stir into the sauce.
• Cook for 5 to 10 minutes, or until thickened.
