Ingredients
Chicken 1 kg
Black pepper to taste
Pisa garam masala (ground) to taste
Salt to taste
Green chilli 6-8 whole
Adrak (Ginger)1 inch julienne cut
Daar cheeni (cinnamon ground)1 teaspoon
Ginger garlic paste 2 tablespoon
Onion 2 big long slices
Chapaatis/roti 8-10
Hara dhanya (corriander/cilantro)handful
Lemon juice 1-2
Method
Fry Onion till brown. Put ginger garlic paste and fry .
Then add chicken and fry till it turns white.
Then put a lot of water to make a good amount of gravy because we need to soak rotis into it.Let it cook for half an hour.Then add garam masala,black pepper,green chilli,ginger,lemon juice n let it cook for two more minutes.Add daar cheeni powder n hara dhanya.
Note: pehly thora shorba dalna hy phir roti,phir shorba phir roti.warna bottom wali roti dry reh jaye ge.garam masala,black pepper sab zarurat k mutabiq add kiya ja sakta hy.chaat masala bhe daala ja sakta hy.
(Make a pool of gravy at the bottom break rotis in 5-8 pieces ,place them, make layers of roti,gravy on repeat.don't stir it with ladel or rotis will break.keep aside covered n warm on very low flame for two minutes.
Ingredients
Fish fillets 6-7
Ginger garlic paste 2trap
Lemon juice 5-6 lemon
Round red chilli whole fried n beaten
Zeera 2 teaspoon
Methi daana 1 tbspoon
Qasuri methi 2 tbspoon
Dahi (curd)half 1kg
Black pepper 1 tablespoon
Method
Marinate fish with half ginger garlic paste,salt n lemon juice
Fry ginger garlic paste in oil
Put dahi n all spices in oil fry for two minutes.
Put fillets in it .don't move them at all.cover n let it cook on medium heat.change side carefully.
Keep thick gravy.add corriander
Shashlik
Ingredients
Chicken half kg boneless
Peri peri sauce or chili sauce 3 table spoon
Black or white pepper 1 tablespoon
Chili flakes 1 tea spoon
Salt to taste
Vinegar 2 tablespoon
Capsicum 1,tomato2,onion cut into big cubes
Marinate for two hours. Overnight is best.
Put onion,capsicum, chicken and tomato into skewers and shallow fry covered.or eat it just like that. In a dished out form.
A sauce that is Extremely multipurpose n tasty.you can pore over shaslik,fried wings,fried chicken,fried vegetables or used as dip
Sauce(optional)
Ingredients
Chopped onion
Ginger garlic paste
Ketchup /chilli garlic sauce 2 tablespoons
Soya sauce 2 table spoon
Vinegar 2 tablespoon/lemon juice
Slight black pepper
salt to taste
Fry onions and ginger garlic paste
Add all sauces till thick like dip
Ingredients
Half kg chicken boneless/mutton/beef
Ginger garlic Green chillipaste 2 table spoon
Whole round red chillis 7-8 fried n beaten
Whole round coriander fried n ground 1 n half tablespoon
Zeera 1 tablespoon fried n ground
1Slice bread or an egg
1 teaspoon black pepper ground
1 teaspoon garam masala ground
Salt to taste
Method
Mix all well n leave for an hour.
Make small kababs.shape can b changed.
Shallow fry but don't overcook.
Or can b barbequed.
Ingredients
Moong ki daal pao
Whole round chillies 6-8 fried n beaten
Zeera 1 tablespoon
Salt to taste
Dahi half kg
Green chilli one or two
Onion 1 chopped
Method
Soak daal in water for one hour.
Pour away Excess water n grind into a thick paste like pakoras.Thicker than pakoras.
Make an even mixture grinding with salt,chillies, zeera,n baking soda.
Fry in medium heat and make bhallas.soak for 10 minutes in water.
Dahi
Green chilli,dhanya grind together.mix in dahi add some chaat masala n little salt.
Dip bhallas in dahi garnish with onions n tomatoes
Butter chicken
Chicken half kg small pieces
Tomato paste one cup
Green chillies chopped 5
Fresh cream / butter/malai half cup can be added more.
Dhanya powder 1 tablespoon
Red chilli powder 1 tablespoon
Cloves 6-8
Cinnamon 1 inch
Zeera fried and ground one tablespoon
Onion 1 chopped.
Ginger garlic paste2 tablespoon
Dahi one cup
Method
Fry chicken till white,add onions and red chilli powder,ginger garlic paste,cloves,cinnamon and fry.
Add dahi,hara dhanya,green chilli, cover n let it cook till gravy settles.
Add tomato paste n cook till it leaves oil.
Add fresh cream/ butter/ malai and mix.add lemon juice and zeera..
Balochi chicken
Chicken one kg
A mix of spices
Cloves 8
Cinnamon 1 inch
Green cardamom 6-8
Black pepper 1 tablespoon
Zeera 2 tspoon
Grind all spices in powdered form and mix in quarter cup of water.
Chutney
1 gatthi podina
1 gatthi hara dhanya
6-8 green chilies big
Grind all n mix in one and half cup of dahi
Method
Fry chicken till white.
Add 2 tablespoon ginger garlic paste n fry with spices mixed water.for 3-5 minutes.
Add chutney cover n let it cook on medium heat till required gravy settles.add lemon juice n serve.
Optional.fried onion 2 can be added but I don't like the taste so I skip.
Stew with whole Spices
Undercut pieces half kg
Onions (finely cut) 3
Dried round red chillies 8
Cumin seeds 1tsp
Coriander seeds 1 tbsp
Ginger (chopped)2 tbsp
Garlic 8 cloves
Tomatoes(finely cut)3
Turmeric powder 1tsp
Cardamoms 3
Black peppercorn 6
Bay leaf 1
Lemon juice 2 tbsp
Hot water 1cup
Salt to taste
Oil 1 cup
Method
Heat oil in a pot,fry onions golden.
Add chicken/undercut,turmeric and salt cook till dry.
Fry lightly,add tomatoes
Garlic,ginger, coriander, cumin ,red chillies,and water.
When water dries add bay leaf,cardamom, lemon juice and pepper.keep on dum.
When oil separates,dish out serve hot.
Recipe by Handi.
Vegetables
Green onion
Shimla one
Tomato
Pine apple
Cucumber one
Chicken in cubes and marinated into ginger garlic paste.fry
All cut into small cubes fry individual till soft with little sprinkle of salt
Gravy
Two cups vinegar
4 tablespoon ketchup
2 tablespoon sugar
1 cup water
Mix all n cook on medium heat till thicken like gravy but not dense.
Finish
Mix gravy n vegetables add chicken,gravy and black / white pepper if want spicy.
Experimentation in cooking is essential. But one must know which spices taste well with the other.I have seen using leftover bengan ka bhurta for pizza topping.and making pasta with Biryani masala.what do you think would have tasted better?
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