chicken breast cubes. -1/2 kg
ginger paste. -1 tea sp
garlic paste. -1 tea sp
chilli powder. -1/2 tea sp
chilli flacks. -1/2 tea sp
tumeric powder. -1/2 tea sp
red food colouring. -1/4. Tea sp
garam masala. -1 tea sp
black paper. -1/2 teas sp
fresh yogurt. -1 cup
fresh cream. -1/2 cup
roasted. Cumin powder. -1 tea sp
Roasted. Besan ( Chana powder ) -1 table sp
lemon. Juice. -2 table sp
Butter. -1 cup
dessi ghee. -1 tea sp
small piece of charcoal.( Koyla ). -1
salt. -according to taste
take a large bowl,and pour yogurt and cream in this mix both very well.then add the other ingrideints in it, garam masala,tumeric powder,chilli powder,chilli flacks, black paper,ginger – garlic paste,red food colouring,roasted cumin powder,lemon juice and at last roasted besan.
make a smooth marination for chicken.now marinade the chicken cubes all in this properly.
and keep aside for at least 2-3 hours.
beforeu going to cook the chicken tikka, pre- heat the oven for at least 15-20 mints before at maximum temperature.
now,set the chicken cubes on the skewers , and put it on the wires of your oven for 20-25 mints.after 10 mints, when the chicken started cooking, set your oven temperature on 180 degree Celsius.
meanwhile keep brushing of butter on it.so that it would be soft,tender and juicy.
When it will done, take off all the chicken from skewers in a pan.heat a piece of charcoal on other flame.put a aluminium foil piece or a small bowl over the reddy chicken,put the burning charcoal on this and drop few drops of dessi ghee, and cover the lid properly so that, the smoke will loack inside, and chicken could get smoky tandoori flavor.
garnish it with thin ginger slice,onion rings and lemon slice.]]>
maida (all purpose flour) -2 cup
yeast. -1 table sp
sugar. -3 tea sp
salt. -1/2 tea sp
milk. -2 table sp
warm water. According to need
if yeast. Is not available, you can use yogurt as same as yeast
take a bowl for kneading the dough , mix the ingrideints one by one in the maida.
knead it by your hand and make a soft dough,then cover it with a soft cotton ( malmal) hanky or any small piece of cloth completely for at least 1-2 hours.
now,after that , make a chapati, it should not be very thin nor very thic.spread out dessi ghee all over it and roll it slowly,slowly.
cut this roll in between and again make a chapati of the cutted rolles.
heat the tawa and cook it by spread out dessi ghee of both sides.
serve it with seekh kebab or chicken tikka.
mutton mince ( keema ) -1/2 kg
chopped onion -2 medium size
chopped tomato. – 2 medium size
green chilli. – 3
ginger paste. -1 tea sp
garlic paste. -1 tea sp
garam masala powder. -1 tea sp
chilli flacks. -1 tea sp
crushed fennel seed. 1 tea sp
cushed whole coriender. -1 tea sp
coriender powder. -1 tea sp
turmeric powder. -1/2 tea sp
oil. – 2 table sp
charcoal. -1 small piece
salt. – according to taste
desi ghee. – 1 tea sp
heat a pan ( kadhai ) , pour 2 table sp oil into this. First add chopped onion,stir it with a spatula till it gets a pinkish colour, after that add chopped tomato and ginger, garlic paste.
make a cut in chillies and add them too.
Now add the spices, coriender powder,turmeric powder,garam masala and salt.mix all very well and cover the lid, so that all the ingredients cook in the water of mince ( keema) for 10 – 15 mints.keep checking meanwhile .
now when the mince ( keema ) became tender and soft, finely add crushed coriender,crushed fennel seed and chilli flacks,fry all the spices with keema all together , and cover the lid for 5 mints more.
at last, take a bowl or aluminium foil,put it on the keema, on the other hand keep the piece of charcoal on the flame and let it be burned. After that put it on the foil or in the bowl and drope the desi ghee over it and cover the lid properly, so that all the smoke could lock inside.
open it when you going to serve.
Garnish it with chopped green coriender and very thin sliced ginger.]]>
– mutton – 1 kg
– onion paste – 1 cup
– tomato paste – 1 cup
– green chilli – 6-7
– ginger paste – 1 tea sp
– garlic Paste – 1 tea sp
– nigella seed – 1 tea sp
– cumin seed – 1 tea sp
– mustard seed – 1 tea sp
– fennel seed – 1 tea sp
– dry methi leaves – 1 table sp
– coriander powder – 2 tea sp
– turmeric powder – 1 tea sp
– yogurt – 1 cup
– oil – 2 table sp
– salt – according to taste
– lemon juice -1 table sp
– green coriender -1 cup
First mix ginger – garlic paste and salt in mutton and boil in two glass of water, till it became tender.
heat other pan for gravy. Pour two table spoon oil in that, add onion paste and fry it,till it’s colour changed into light brown, then add tomato paste in that and fry it for 5 mints.after that add all the spices, fennel seed,cumin seed, mustard seed, nigella seed, coriander powder,turmeric powder,dry methi leaves and a pinch of salt. Make cuts in green chilli and add them also.fry the gravy till all the spices cooked,at last, add the boiled mutton, and 1 cup yogurt, mix it all slowly with a spatula, and cover the lid for 6 to 7 mints.
before serve add the lemon juice and garnish with green coriander.]]>
– karele ( bitter gourd)
green coriender – 2 cup
green chilli. – 3 ( finnely chopped )
onion. – 2 big size
tomato. – 3 medium size
Red chilli powder. – 1 tea sp
turmeric powder – 1/2 tea garam masala. – 1 tea sp
roasted fennel seed – 1 tea sp
roasted fenugreek seed. – 1/2 tea sp
roasted onion seed ( kalougi ). – 1/2 tea sp
musterd oil. – 2 table sp
– ginger paste – 1 tea spoon
– garlic paste – 1 tea spoon
– lemon juice – 1 table spoon
salt – according to taste
first peel off the karela ( bitter gourd ) and take off all the seeds from inside.take a bowl and mix chopped onion,chopped tomato,chopped green coriender,green chilli , and add all the spices -red chilli powder,turmeric powder,garam masala,salt. Make a powder of all three spices – roasted fennel seed, fenugreek,and onion seed (kalougi ) and mix it with the spices,add two table sp mustard oil,mix it well.
Cut the karelas ( bitter gourd ) in between and make pockets of them. Fill the karelas ( bitter gourd) with the filling.take a pan and spread the extra filling in that then, put the karelas over it.cook it on a very low flame, for about 45 mints.
Garnish it with chopped green coriender and lemon slices.]]>