Tandoori Chicken

Ingredients:
1 pound boneless chicken
2 sliced onions

3 limes
5 whole green chili
3 tbsp onion paste
½ tsp ginger paste
½ tsp garlic paste
1 tsp turmeric powder
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder
1 tbsp curds
salt to taste
¼ tbsp cinnamon powder
¼ tsp cloves powder
2 tbsp oil

Method:
Clean the chicken pieces.
Mix Onion paste, Ginger, Garlic, Turmeric, Red chili powder, coriander, cumin, curds, salt, Cinnamon and Clove powder in a small bowl.
Add 1 tbsp oil to it and mix it well.
In a big bowl put all the chicken pieces.
Add all the spices from the small bowl onto the chicken.
Mix well so that the chicken pieces are covered with the spices.
Keep it aside for 6 to 8 hours.
Preheat the oven at 450 F.
Now spread some oil in a big flat baking tray.
Keep all the chicken pieces one by one (in a single layer).
Once the oven is ready, place the tray inside the oven for 45 minutes.
If you want more color, change the oven to broil, turn all the pieces and put it inside the oven for 5 minutes.
Now keep all the chicken pieces in a tray or plate.
Spread sliced onions on top of it. Cut the limes into half. Keep those on top of onions. Decorate the dish with green chilies.

Badami Chicken

Ingredients :
1 whole chicken,cut into small pieces
1 cup yoghurt
6 onions, chopped
1 ginger
10 cloves of garlic
6 cloves
2 cinnamon
cardamoms
10 cashewnuts
10 almonds
1 cup coconut milk
½ cup oil
Salt to taste
½ tsp turmeric
chilli powder to taste

Method :
Make a paste of the ginger, garlic, cloves, cinnamon, cardamom, cashews and almonds.
Heat oil in a big vessel, add the chopped onions. Fry them till they turn golden. Then put the ground masala and fry very well.
While frying this paste, add 3-4 tbsp of water you will notice that oil floats on top.
Now add the yoghurt and the chicken.
Season it well with salt, haldi and chilli powder.
Cook for 10 mins, then add the coconut milk.
Cook till done, garnish with coriander leaves

Meat balls Curry

Ingredients:
For the Kofta:
Minced mutton fat free-1/2 kg, Bread-1 slice soaked in little milk, Onion-1 finely minced, Ginger paste-1tbls, Garlic paste-1/2tsp
Green chillies-2 finely chopped, Green corriander leaves-1tbls. finely chopped, Garam Masala powder-1tsp, Salt-1/2tsp
For the Curry
Potatoes-4, quartered, Turmeric paste-1 tbls, Chilli paste-1 tsp
Ginger paste-1 tbls, Onion paste-2, Onion-1 finely sliced
Salt and Sugar to taste, Oil- 8-10 tbls.


Steps:

To make the Balls/Koftas

Wash the minced meat well and remove any membranes present. Grind the minced meat in a food processor. Squeeze milk from the bread and add it to the minced meat and mix well. Add the ginger and garlic pastes, green chillies and coriander leaves. Finally add salt and the powdered garam masala. Mix thoroughly.
Knead the mince for a few minutes. Divide it into 12 to 16 balls equal portions and form into balls. Heat oil in a pan and fry the mince balls till golden brown. Remove from pan and keep aside.

To make the curry:
In the same pan in the remaining oil, fry the potatoes till light brown. remove and keep aside.
Remove the excess oil and leaving about tbls of oil in the pan. When very hot, fry the sliced onion until brown. Add the onion paste, the turmeric, chilli and ginger pastes. Fry for 5-7 minutes, sprinkliing water if necessary. When the masalas are well fried, add salt and a little sugar to taste. Add two cups hot water and bring to boil. Boil for five minutes. Add the potatoes and afetr ten minutes, add the fried koftas. Simmer over medium heat only until potatoes are done and the gravy is reduced to half. Remove from fire.

Chicken Tikka (Mughlai Special)

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

Method:

·         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.

Boti Kebab (Mughlai Special)

Ingredients:    

·         200 gms Meat (Lamb)

·          1/2 Cup curd

·          2 Ginger

·          5 Garlic flakes

·          1 Large onion

·          1 tsp Coriander powder

·          5 tsp Red chilli powder

·          1/2 tsp Turmeric powder

·          1/2 tsp Cumin seed powder

·          6 Cloves

·          Salt to taste

Method:

·         Grind the green cardamoms, cinnamon, red chili and coriander seeds into a fine mix. Keep aside.

·         Wash the meat and dry it. Prick all over with a sharp knife and cut into 1 ½ inch cubes  

·         Put the garlic, coriander leaves, lemon juice and yogurt into a liquidiser or food processor and blend until smooth. Add the salt, turmeric and the ground ingredients.

·         Mix thoroughly, cover and leave to marinate for 6-8 hours (or overnight in the refrigerator)

·         Preheat grill to high. Line the grill pan with a piece of aluminium foil (this will reflect heat and also keep your grill pan clean)

·         Thread meat onto skewers leaving about ¼-inch gap between each piece.

·         Mix any remaining marinade with the oil and keep aside.

·         Place the skewers on the prepared grill and pan and grill the kababs for 2-3 minutes.

·         Turn the skewers over and grill for a further 2-3 minutes.

·         Reduce heat to medium. Brush the kebabs with the oil/marinade mixture and grill for 6-8 minutes

·         Turn the skewers over and brush the kebabs with the remaining oil/marinade mixture. Grill for a further 6-8 minutes.

·         Garnish with thinly sliced onion rings, crisp lettuce leaves and wedges of cucumber.

Aloo Tuk (Sindhi special)

Ingredients:   
• 8 Potatoes
• 3 tsp Red chilli powder
• 2 tsp Mango powder
• 2 tsp Coriander powder
• Oil for frying
• Salt to taste

Method:
•    Peel the potatoes.
•    Cut them into halves.
•    Add salt to it.
•    Fry them over low flame till they turn tender.
•    Keep it aside and allow it cool.
•    Flatten out the potatoes.
•    Fry the flattened potatoes till golden brown.
•    Sprinkle mango powder, coriander powder and red chilli powder.
•    Aloo Tuk is ready.

Aaloor Dam (Bengali Special)

Ingredients:   
• 500 g Baby Potatoes (boiled and peeled)
• 2 inch Ginger (chopped)
• 4 Tomatoes (chopped)
• 4 tbsp Mustard Oil
• 2 Green Cardamoms
• 2 Dry Red Chili
• 2 Bay Leaves
• 1 tsp Coriander Powder
• 1 tsp Turmeric Powder
• ½ tsp Cumin Powder
• Pinch of Asafoetida
• Salt

Method
•    Heat the oil in a pan for 2 minutes; fry the potatoes for a minute.
•    Mix all the spices and sauté for 2 minutes.
•    Add tomato and onion and fry for 4 minutes on low flame.