Tandori Chicken

Ingredients :
4 quarters chicken, skinned , 2 tablespoons lemon juice , 1\3 cup plain yogurt , 1 tablespoon garlic paste , 1 tablespoon ginger paste , 1 teaspoon ground roasted cumin seeds , 1\2 level teaspoon ground cardamom , 1 teaspoon garam masala , 1 teaspoon chili powder , 1 teaspoon salt , 1\2 level teaspoon tandoori coloring , For basting ghee or butter.

Instructions :
1. Prick the chicken all over with a fork and using a sharp knife make diagonal slashes 1/2-inch deep, 1 inch apart on each chicken quarter. Place chicken in a large dish. 2. Add lemon juice and rub into the slashes and all over. Cover and marinate for 1 hour. 3. Mix all the ingredients of the marinade in a small bowl and pour over the chicken pieces and mix, turning and tossing, to coat all the pieces well. 4. Cover and marinate for at least 4 hours at room temperature, or refrigerate overnight, turning several times. Note: Take out the chicken from the refrigerator at least 1 hour before cooking, to bring it at room temperature. * To Roast in the Oven : Preheat oven to 450°F. Place chicken pieces on an extra-large shallow roasting pan, preferably on a wire rack. ( Discard the leftover marinade). Brush chicken pieces with ghee or butter. Set the pan in the middle of the oven. Roast for 25-30 minutes, or until the meat is cooked through, basting and turning occasionally. Transfer to platter and serve. *To Grill Outdoors : Fire the coal well in advance, grill is ready when a layer of white ash forms over the surface of the coal. This is the point, when the coal is at its hottest. Place the grill at least 5 inches away from the heat. Place chicken pieces, over the grill, basting with ghee or butter and cook for 8 minutes, without turning. Basting with ghee or butter, turn and grill the other side for 8 minutes. Continue turning and basting, until chicken is cook through, about 12-15 minutes for each side. Transfer chicken to platter. Decorate with sliced onion and tomato. Serve chicken immediately, and accompanied by Nan and raita.
• Serves 4 people. • Preparation Time: 30 minutes. • Cooking Time: 30 minutes.

Grilled Chicken Boti

Ingredients :
1 Chicken cut into 16 pieces, - 2 tbsp. lemon juice, - 1\4 cup natural yogurt, - 1 tsp. garlic paste, - 1 tsp. ginger paste, - 1 level tsp. cumin powder, - 1 level tsp. garam masala, - 1 tsp. chili powder, - 1 level tsp. coriander powder, - 1 level tsp. chat masala, - 1 level tsp. salt, - few drops of red or yellow food coloring, - oil for basting, - lemon wedges and onions for decoration.

Instructions :
1. Place the chicken pieces in a large bowl and rub the lemon juice. Cover and leave to marinate for about an hour. 2. Put yogurt in a small bowl. Add ginger, garlic, cumin, garam masala, chili powder, coriander, chat masala, salt and food coloring and mix well. 3. Place the chicken in a medium bowl. Pour the marinade over the chicken pieces and coat them liberally with the yogurt mixture. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4.Thread the chicken pieces closely on metal skewers and grill the chicken over hot charcoal, Basting once or twice at the end of the cooking time. Alternatively, Place the chicken in a shallow baking pan, arrange them in a single layer. Bake in a oven at 325F, (170C) or gas mark 3. Roost for 25- 30 minutes. Basting frequently and Turing once or twice to brown the both sides. 5.Decorate with lemon wedges and onion rings.

Seekh Kabab

Ingredients : 1 kilogram minced beef meat fresh , 5 spring onions , 4 green chillies , 3 tablespoon coriander leaves, chopped , 1 teaspoon red pepper powder , 2 teaspoon dry pomegranate seeds- anar dana , 2 tablespoon coriander seeds crushed , 2 teaspoon chat masala , 2 teaspoon garam masala , 2 teaspoon salt.

Instructions : 1. Finely chop spring onions including the green part. You can chop the onions in a chopper but don't make make paste. 2. Finely chop green chilies. 3. Put minced meat in a bowl, add all ingredients and mix well. Make sure all ingredients well blended with minced meat. 4. Keep minced meat for couple of hours in the refrigerator. 5. Light charcoal and wait for it to get a layer of ash on top. This will reduce the temperature of the fire. 6. Break of large ball of mixture and mold then on kabab skewers. Put skewers on fire. 7. Grill till brown on all side. Make sure to turn each side every now and then. Serve hot with Nan and Chutney. Serve Immediately.
• Serves 12 people. • Preparation Time: 30 minutes. • Cooking Time: 40 minutes.

Chicken Chargha

Ingredients : 1 whole chickens, skinned , 4 tablespoons lemon juice , 1 tea spoon garlic paste , 1 teaspoon ginger paste , 1 teaspoon cumin (zeera powder) , 1 teaspoon garam masala , 1 teaspoon chili powder , 1 teaspoon curry powder , 1 teaspoon salt , oil for deep frying , 1 teaspoon chat masala.

Instructions : 1. Place the chicken on a chopping board and using a sharp knife, make deep incisions at 2 inches intervals. Place the chicken in a large bowl and rub 2 tablespoon lemon juice into the incisions. Cover and leave to marinate for about an hour. 2. Add ginger, garlic, cumin, garam masala, chili powder, salt and curry powder to the lemon juice to make a paste. 3. Rub the marinade over the chicken. Cover and leave to marinate at room temperature for about 5-6 hours or over night in a refrigerator. 4. Heat oil in a deep fryer or a karahai to smoking point, then reduce the heat to medium. 5. fry the chicken carefully in hot oil, turning many times to ensure even browning. Fry the chirgha for 12-15 minutes to a golden color, drain thoroughly with a perforated slice. Then place them on absorbent kitchen paper. 6. Sprinkle with chat masala. 7.Decorate with lemon wedges and onion rings. Serve with Nan, Poodinay Ki Chutney and Raita.
• Serves 4 people. • Preparation Time: 20 minutes. • Cooking Time: 25 minutes.

Fish Biryani

Ingredients:
450 grams rohu (any white fish fillets)
1/2 cup vegetable oil
1 level teaspoon cumin seeds, zeera
1/2 level teaspoon mustard seeds
1 clove garlic cloves, chopped
1 inch piece ginger fresh, peeled
1 teaspoon ajowan (carum)
4 green chillies
1/2 teaspoon red chili powder
As per taste salt
10 green cardamoms
4 black cardamoms
6 cloves
10 pieces black pepper
1 inch piece cinnamon stick
2 bay leaves (taze patta)
10 dried plums (aaloo bukharay)
Some ghee or cooking oil
6 pieces green chili, finely chopped
2 tablespoon coriander leaves, fresh
3 Pinch yellow food color
Method:
Wash the fish and pat dry. Cut into 1 inch pieces. In a blender grind the garlic ginger and chilies to a fine paste. Mix the paste with salt, chili powder and ajowan. Smear the fish pieces with spice paste. Set aside for at least 2 hours In the meantime heat the oil in a shallow frying pan, add the cumin and mustard seeds; they should pop and splutter at once.
Add the chop onions and , stirring frequently, fry them to a rich golden color. Add the chopped tomatoes, still stirring frequently, fry the onions for about 10 minutes until the tomatoes are reduced to a pulp. Add a little water, if essential, to prevent the mixture from sticking to the bottom of the pan. Keep frying until the oil begins to separate.
Add the fish and stir well to coat it with the tomato mixture. Reduce the heat to low, cover with a tight fitting lid and cook for 15 minutes until the fish is tender. Sprinkle with finely chopped coriander. Keep warm Soak the rice in water for half an hour. In another pan boil the rice with 2-3 tsp. of salt and plenty of water .when the rice are 3\4 cooked drain the water. Add 1\4 cup oil or butter and fluff with a fork to prevent the rice to stick each other. Keep rice to one side
In a large pan place 2 inch layer of rice at the bottom, then a layer of fish mixture and dried plums on top, repeating this until the fish and rice have been used up. sprinkle the coriander and mint leaves over the top layer of the rice Pour 1\2 cup water and seeds of cardamom over the rice. Do not stir. Mix the food color with a little water and sprinkle over the rice Cover with a tight fitting lid and allow to cook for 20 minutes until the rice are cooked
Once the dish is cooked, leave it covered for a few minutes then eliminate the lid, fluff up the rice with a fork serve up with Raita.

Egg Fried Rice

Ingredients:
Long grain rice 1 kg (soaked in water for 20 minutes)
Eggs 4 whipped
Spring onion leaves 1 cup finely chopped
Garlic water 2 tbsp
Carrots 3 finely chopped
Soya sauce 2 tbsp
Black pepper ½ tsp
Ajinomoto ½ tsp
Cinnamon 1 inch piece (roasted and powdered)
Salt to taste
Dalda or your choice of cooking oil 1 cups

Method:
*Heat oil in a large pan. Add garlic water and immediately pour in the whipped eggs, stir for 2-3 minutes. Add chopped spring onion leaves, carrots, salt, black pepper, Soya sauce and vinegar. Stir again for two minutes.
*Meanwhile drain all the water from the rice. Add rice to the pan and carefully stir for 3-4 minutes until rice begins to change in color. Add 4 measured cups of water and powdered cinnamon. Cover the rice with a tight fitting lid. Lower the heat and cook for about 15-20 minutes, until the water has been completely absorbed and the grains are separate. Gently fork the rice, gradually working down to the bottom. Serve hot.

Chicken Tikka Biryani Rice

Ingredients:
½ kilogram Boneless Chicken (cut into 4 cm cubes)
1 tbsp. Heavy Cream
A pinch of Saffron (Zaafran)
1 Onion (sliced)
1 tsp. Garlic Paste (Pisa Lehsan)
2 tbsp. Lemon Juice (Nimbu Arakh)
1 tsp. Salt
½ tsp. Black Peppers (Pisi Kaali Mirch) (grounded)
2 cups Basmati Rice
1 tsp. Salt
2 to 3 tbsp. Butter (Makhan)
2 Egg Yolks (beaten)
½ tsp. Black Pepper (Pisi Kaali Mirch) (Grounded)
1 tsp. Salt
½ tsp. Whole Black Peppercorns (Saabut Kaali Mirch)
Cherry Tomatoes
Method:
* Mix the marinade ingredients with the chicken. And set aside for 4 hours
* Mix the saffron with the cream. Thread the chicken pieces onto a skewer. Brush the pieces with some of the saffron-cream mixture
* Wash the rice and let it soak for 1 hour. Then cook the rice with salt in 5 cups of boiling water then drain
* Mix the butter and beaten egg yolk and black pepper powder softly into the rice with a fork. Then the rice back on low heat. And let it cook for 4 to 5 minutes
* Grill the chicken in a medium-hot oven for 8 to 9 minutes, or until tender, basting with the rest of the saffron-cream mixture
* Then place rice on a platter And organize chicken on skewers on top of the rice
* Then garnish with the peppercorns and whole cherry tomatoes and serve.

Chicken Fried Rice

Ingredients:
Long grain rice 1 kg (soaked for about 20 min)
Chicken small pieces 1 cup finely chopped
Carrots 2 finely chopped
Green pepper (capsicum) 1 thinly sliced
Fresh green peas (optional) ½ cup
Garlic water 2 tbsp
Soya sauce 1 tbsp
Vinegar 1 tbsp
Ajinomoto (Chinese salt) ½ tsp
Salt to taste
Cinnamon 1 inch piece (roasted and powdered)
Cooking oil ½ cup

Method:
Heat oil in a big, heavy based pan. Add chicken pieces, Soya sauce, garlic water, salt and vinegar, fry for 5 to 7 minutes. Then add chopped shallots, carrots, green pepper and fresh peas, stir for a few minutes. Now add the drained rice carefully, stir for 10 minutes (do not stir too hard otherwise the rice will break). Add 6 cups of water to the rice, cover the rice and lower the heat. Cook for 12-15 minutes until the water has dried and the grains are separated. Mix in the cinnamon and Ajinomoto. Serve hot.

Bhel Puri Recipe

Ingredients
\250 gms. potatoes
½ cup of diced tomato
2-3 onions sliced (rough form)
1 cup of boondi (see note) or besan pakoray
1 cup of pre-boiled chick peas
1-2 green chilies - chopped.
1/2 cup of chopped fresh coriander (Dhaniya) leaves.
Papri (chips made of dough)
cornflakes
Salt according to taste
2 cup plain rice pops crispy (murmuray)
1-2 cup Sweet Imli chutney
1 kg. Yogurt whipped
Chaat masala as required.

Instructions
Boil potatoes till soft, peel and dice.

In a bowl combine the potato, tomato, sliced onion, fresh dhaniya, green chilies, and boondi and chick peas.

Keep the chutney and yogurt in separate bowls to be added according to taste.

In another bowl combine the papri and rice crispies. You can also add a handful of plain corn flakes to make it crunchier.

To serve up, in a plate add the vegetable mixture. Top it with the dry ingredients mixture. Add yogurt, chutney, salt and chat masala according to taste.