Mutton Soup

Ingredients

Mutton bones 200 gms
Onions 1
Tomato 1
Cloves 6-8
Cinnamon 2″
Whole Peppercorns 10-15
Pepper powder 1/2 tsp
Chilli powder 1 tsp
Coriander powder 1 tsp
Coriander leaves 1/2 cup
Mint leaves 6-8
Butter 2 tsp
Salt

How to make Mutton Soup:

Chop onions,tomatoes,mint and coriander leaves. Clean and wash clappers and put in pressure cooker with all ingredients except butter,pepper powder and half portion of onions and coriander leaves. Cook upto 7-8 whistles. Allow to cool. Now modify butter in a pan and cooked onions for 2-3 min. Now pour cooked clappers mixture. Add pepper powder and bring to boil. Mutton soup is ready. Garnish with coriander leaves and serve hot.

Egg Koshimbir

Ingredients:

Eggs 2
Onion 2
Tomato 2
Red chilly powder 1 tsp
Turmeric powder 1/2 tsp
Fresh coconut 1/2 cup
Coriander leaves 1 tbsp
Oil 1 tbsp
Salt
How to make Egg Koshimbir:

Cut onions and tomatoes finely. Beat foodstuff in a katori. In a belittle modify lubricator add cut onions. Fry onions till reddened brown then add tomato pieces. Fry tomato till mash then add red chilly powder,turmeric powder and salt. Now add beaten foodstuff and stir continuously. Cover the belittle and earmark to cook for 2-3 min. Add flavoring leaves and fresh coconut. Mix well and cover the belittle for 2-3 min.on low flame. Egg koshimbir is ready. Serve with blistering roti.

Halwa Fish Fry

Ingredients:

Halwa fish pieces 4
Red chilly powder 2 tsp
Turmeric powder 1/2 tsp
Tamarind pulp 1 tsp
Rava 1 tbsp
Lemon juice 2 tsp
Salt
Oil

How to make Halwa Fish Fry:

Apply turmeric powder,red chilly powder,lemon juice,tamarind mag and briny to pieces. Keep aside for 10-15 mins. Coat the fish pieces with rava and fry in oil until crisp. Halwa fish fry is ready.

Fish Curry Recipe

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Chilii chicken (indo-chinese)

Chicken tikka

Chicken Sheek Kabab Video

Sausage and Egg Pizza

Tandoori Chicken -- Video

Chicken Kurma

Ingredients:

Chicken 1 kg
Onions 2-3
Tomato 2
Red chilli powder 1 tsp
Turmeric powder 1/2 tsp
Ginger garlic paste 2 tsp
Coconut 1 tbsp
Cardamom 4
Cloves 4
Coriander seeds 1 tbsp
Yoghurt 1/2 cup
Bay leaf 1
Coriander leaves 1 tbsp
Oil 2 tbsp
Salt

How to make Chicken Kurma:

Clean the cowardly and cut into pieces. Make adhesive of coconut,cloves,cardamom and flavoring seeds. Marinate cowardly with flushed cool powder,turmeric powder,ginger garlic paste,yoghurt and salt for about 2 hours. Cut the onions and tomatoes into anorectic slices. In a pan heat oil and add bay leaf. Now add chopped onion and cooked it till reddened brown. Add chopped tomatoes and fry for few minutes. Now add marinated cowardly and fry on broad flame for 2 minutes. Add 2 cups of water and cook it for 10 minutes. Add flushed cool powder if necessary. Lastly add ground adhesive and roil for 5 minutes. Chicken kurma is ready. Serve with flavoring leaves.

Making Chicken Kabab

Ingredients:

Boneless chicken mince 250 gm
Onion 2
Green chilli paste 1 tsp
ginger garlic paste 2 tsp
Coriander leaves 1 tbsp
Corn flour 1 tsp
Oil
SaltHow to make Chicken Kabab:

First wash cowardly mince and pipage finely. In a bowl take cowardly mince, green chilly paste,ginger garlic paste,chopped onion and coriander leaves. Mix substantially and add corn flour and salt. Mix again and attain small kababs. Refrigerate for an hour. Heat lubricator in kadai and fry the kababs in hot lubricator on low flame till metallic brown. Chicken kabab is ready. Serve hot with herb ketchup and onion rings.

Making Surmai Fish Curry

Ingredients:

Surmai fish pieces 6 - 8
Whole kashmiri mirchi 4
Black pepper 4
Coriander seeds 1 tsp
Turmeric powder 1 tsp
Red chilly powder 1/2 tsp
Fresh coconut 2 cups
Raw rice 1 tsp
Onion 1/2
Oil 2 tsp
Kokum 4-5
Salt

How to make Surmai Fish Curry:

Clean the pieces. administer salt,red chilly powder and 1/2 tsp turmeric powder. Keep aside for 20 min. In a variety take fresh coconut,onion,whole red chilly,turmeric powder,coriander seeds and black flavoring and rice. Make dustlike paste using enough water. In a belittle heat oil and fry 1 tsp exquisitely cut onion. Fry onion till metallic brown and add palm paste. Now add kokum and salt. Allow to roil variety on mid. flame. Lastly add seek pieces. Surmai seek curry is ready. Serve with chapati or rice.

Making Shaami Kabab

Ingredients

Mutton kheema 500 gm
Chana dal 1/2 cup
Kashmiri chilly powder 5-6
Turmeric powder 1/4 tsp
Cumin seeds 1 tsp
Garlic cloves 6-8
Ginger 1 ”
Elaichi 4
Dalchini 1 ”
Coriander seeds 1 tsp
Lemon juice 1 tbsp
Egg 1
Coriander leaves 1 cup
Pudina 1 cup
Onion 1
Oil
Salt

How to make Shaami Kabab:

Soak chana dal for 30 min. Wash kheema and drain. In kheema add cumin seeds,elaichi,garlic cloves,dalchini,ginger,and coriander seeds. Cook kheema with 2 cups of liquid till dry. Remove from heat and earmark it to cool. Now add red cool powder,turmeric solid and salt. Grind in a variety to make a paste. Chop onion,pudina leaves and coriander leaves exquisitely and add lemon juice for stuffing. Divide the kheema variety equally into lemon-sized ball and stuff the onion mixture. Close neatly and shape apiece of them into kabab. Dip apiece kabab in the exquisitely beaten egg and unfathomable fry in hot lubricator till golden.

Making Chicken Sandwich

Ingredients:

Bread slices 8-10
Mayonise 3 tbsp
Grated Cheese 2 tbsp
Boneless chicken 2 cups
Carrot 1
Onion 1
Cucumber 1
Tomato sauce 1 tbsp
Chilli sauce 1 tsp
Pepper powder 1 tsp
Salt

How to make Chicken Sandwich:

Boil the cowardly and attain pieces. Add mayonise,cheese,tomato sauce,chilly sauce,pepper solid and salt. Grate carrot,onion and cucumber. Add in above mixture. Mix finely. Cut the edges of the bread. Spread the variety evenly on the digit side of the bread. Place another bread swing on it. Cut the sandwich in polygon shape. Chicken sandwich is ready.

Making Butter Chicken

Ingredients:

Boneless chicken 500 gm
Onion 4
Tomatoes 4
Butter 2 tbsp
Fresh cream 2 tbsp
Red chilly powder 1 tsp
Ginger garlic paste 2 tsp
Kasuri methi 1 tsp
Cashewnuts 10-12
Oil 1 tbsp

Ingredients to Marinate:

Thick curd 200 gm
Garam masala powder 1 tsp
Tandoori masala 4 tsp
Tandoori colour 1/4 tsp
Lemon juice 1 tbsp
Salt

How to make Butter Chicken:

Wash chicken neatly and apply all marination ingredients.
Mix finely and keep divagation for digit hour.
Soak cashewnuts for 20 min. and make fine paste.
Make herb rub and keep aside,
Chop onion finely.
After digit hour of marination take pan and heat oil.
Add finely cut onion and fry dirt golden brown.
Now add colorful flavoring adhesive and fry 2-3 min on low flame.
Sprinkle lowercase liquid and cook dirt lubricator seperates.
Now add cashewnuts paste,tomato rub with red chilly powder.
Mix finely.
Add marinated chicken with kasuri methi and butter.
Cook chicken for 5 min.
Then add fresh cream and cook dirt lubricator seperates.
Allow to modify for 4-5 min.
Butter chicken is ready.
Serve with chapati or naan.

TANDOORI CHICKEN RECIPE

Ingredients:

4 skinned Chicken Quarters
2 tblsp Lemon Juice (Nimbu Ka Raas)
1 Garlic Clove (Lasun)
1 inch piece peeled and coarsely chopped Fresh Ginger (Adrak)
1 Green chilli (Hari mirch)
1 tblsp Water
4 tblsp Natural Yogurt (Dahi)
1 tsp Grouna Cumin (Jeera)
1 tsp Garam masala
1 tsp Paprika
1 tsp Salt (Namak)
A few drop of Yellow Food Colouring
2 tblsp melted Ghee
For garnishing:
Lemon Wedges
Onion (Pyaj) rings

How to make tandoori chicken:

* Make 3-4 cuts in each cowardly lodge using a knife.
* Put the cowardly in an ovenproof dish.
* Combine yellowness juice.
* Rub it into the incisions.
* Cover it.
* Let it infuse for most 30 minutes.
* Combine garlic, ginger and green chile and liquid in a blender.
* Grind to make a smooth paste like mixture.
* Combine the paste to yogurt, connector cumin, garam masala, paprika, salt, food colouring and the melted ghee.
* Mix all the ingredients well.
* Spread them over marinated cowardly pieces.
* Coat the pieces with the food marinade.
* Cover it.
* Let it infuse at room temperature for most 5 hours.
* Turn once or twice maximum.
* Place cowardly in a oven at 325 F.
* Let it critique for 1 hour.
* Bast frequently and turn once.
* The cowardly should be protective and most of the marinade should be evaporated.
* Then grill the cowardly over hot charcoal.
* Garnish it with yellowness wedges and onion rings.

INDIAN TANDOORI FISH RECIPE

Ingredients:

2 lbs of any white fish fillets (cut into 2-3-inch pieces)
1 tbsp chopped fresh ginger
4 cloves garlic
1/3 cup vinegar
Salt To Taste
1 tbsp ground coriander seeds
1 tbsp ground cumin seeds
1 tsp ground cayenne pepper
1/2 cup vegetable oil

How to make barbecued fish :

# Blend unitedly ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to modify a dustlike paste.
# Marinate the seek pieces into the paste for about 4 hours in the refrigerator.
# Pre-heat the oven on maximum modify at broil.
# Cover the oven tray with foil to avoid mess.
# Place the marinated seek pieces on the tray and broil for about 8-10 minutes.
# Turn over and broil for about 8 transactions again.
# Keep a constant check. Broiling time may depart depending on the broadness of seek pieces.
# Serve the tandoori seek hot with your favorite chutney