NAVRATAN KORMA

NAVRATAN KORMA

INGREDIENTS:

1. 100gm cauliflower florets
2. 100gm shelled peas
3. 100gm cubed potatoes
4. 100gm beans chopped
5. 100gm carrots diced
6. garlic 6-8 flakes
7. 2inch pc ginger
8. 6-8 green chillies
9. corriander(6,7,8,9 GRIND TO PASTE)
10. 100gm paneer cubed (fried golden brown)
11.  A few strands of saffron soaked in warm milk
12. 1 tsp garam masala powder
13. 1 tsp cumin powder 
14. 1/2 tsp turmeric powder
15. 1 tsp chilli powder
16. salt to taste
17. half cup tomato puree
18. 25 gm cashew nuts fried
19. 1 cup beaten curds
20. 2 slices of sweet mango
21. a few canned cherries (optionl)
22. grated paneer and chopped corriander for garnish
23. oil/ghee as required

METHOD:

       Heat oil/ghee in a pan saute paste made with ingredients 6-9. Sprinkle a little milk with saffron till it turns rich golden yellow,add all the vegetables starting with ones that take longer time to cook potatoes, beans,peas,carrots,and cauliflower florets. Saute till they start changing colour. Add garam masala powder ,cumin seed,chilli and turmeric powder. Add ssalt to taste and mix well. Finally add the tomato puree and beaten curds ,cook till he vegetables are done. Finally add the fried cashews.

Garnish with chopped corriander and grated paneer and any fruit (mango slices, tinned cherries)

Serve hot with parathas.

ALOO KACHORI

ALOO KACHORI

This recipe is not the regular crisp kachori that we get everywhere. It's a gujrati version . To be enjoyed in the rainy season with a hot cup of chai.

Ingredients:
500 gm potatoes boiled and mashed very finely... absolutely no lumps pls
1 small fresh coconut grated
Juice of 1 lemon
5-6 green chillies chopped finely
4 tbspChopped corriander leaves
Salt to taste
2 tsp sugar
2 tbsp corn flour
4 slices of bread
15 rasins chopped
10 cashwenuts chopped
Oil for frying

Method:
   Make a dough by mixing mashed potatoes,corn flour,bread slices,salt to taste. Keep aside.
In a bowl mix grated coconut,green chillies,salt,sugar,lemon juice,rasins,cashews, corriander leaves. Mix well.
Divide the potato dough into golf ball size portions. Flatten with your fingers,like a small Puri...make sure it's not very thin and is evenly flattened.
Place 1 tbsp of the coconut mixture in the center and close it from all sides...forming a ball again. Complete the rest of the kachories. Refrigerate them for asleast 1 hour.
Heat oil and fry them on medium heat till golden and slightly crisp...Enjoy your kachories with green chutney or ketchup.

MUTTON RED CURRY

MUTTON RED CURRY

This is traditional recipe of the khoja community. But each household has their own way of making it. The recipe I'm sharing with you is my grandmother's. Has a little more effort...but the result is mind-blowing

 
Ingredients:
1 kg mutton on bone
3 tbsp Ginger garlic paste

                   

500 gm medium potatoes cut to halves and fried
Dry roast all the following ingredients.
1 tbsp dhania seeds
1 tbsp poppy seed
1 tbsp jeera seeds
1 tbsp white sesame seeds
1 tbsp mix whole garam masala
( Dalchini,cloves,pepper corns,green cardamom,sahi jeera,)
12 kashmiri red chillies
3 tbsp ground nuts without skin
1tbsp raw rice
6-8 almonds
12-15 cashwenuts

Separately roast 2 medium onions directly over gas flame till the outer skin is charred.
Remove the skin once cooled.
3 cups of coconut milk
4-5 tbsp Tamarind pulp
15 Curry leaves
1/2 tsp turmeric powder
Salt to taste
Oil/ghee

Method:

Boil  ( pressure cook) the mutton with ginger garlic paste and some salt till almost done. It should be done but firm on the bone. Do not add too much water. Only as much as required. We do not need too much stock as it will make the curry watery.
Grind to a fine paste all the dry roasted masala ingredients, roasted onions, with required quantity of water. The paste should be superfine but thick.

Heat 6-7 tbsp oil in a deep vessel. Fry the ground masala paste and also add curry leaves.
Saute till the masala gets fragrant and you see oil on the sides of the vessel. Add 1/2 tsp turmeric powder.
Put the boiled mutton with the stock. Adjust salt to your taste.
Add tamarind pulp. And bring to a boil. Complete the curry by adding coconut milk. Do not cook long  after adding coconut milk. One boil is enough.

Enjoy with soft pav and steamed rice.

HYDERABADI DAWOOD JUNG KEEMA

HYDERABADI DAWOOD JUNG KEEMA

This is not a regular keema recipe that we always come across. It is an authentic hyderabadi recipe straight from the Nizam's kitchen...

INGREDIENTS:

1.  750gm coarse keema [ do not use machine keema]
2. 200gm pure ghee
3. 5 medim size onions sliced
4. 3 tbsp ginger garlic paste 
5. 3 tbsp red chilli powder
6. 1tbsp turmeric powder
7. 500gm plain curds
8. 8-10 green chillies quartered
9. 1 small bunch of corriander leaves finely chopped 
10. salt to taste

METHOD:
         Heat ghee in a thick bottomed pan over low heat fry onions till golden brown immediately add ginger garlic paste, red chilli powder and turmeric powder. Maintain the low flame and then add keema and raise the flame to medium, saute the keema for 3-4 minutes, add whipped curds, green chillies ,salt and simmer for 10 minute. Stir in between finally add half the chopped corriander leaves and simmer again for another 10-12 minutes till well cooked and dry. Garnish with the remaining corriander leaves and serve with naan or flaky malabari parotha. 

MALVANI PRAWN CURRY

MALVANI PRAWN CURRY

INGREDIENTS:

   

1. 350gm prawns deshelled,deveined
2. 1 medium onion sliced
3. 2green chillies 
4. 6-8 whole kashmiri chillies
5.  8-10 cloves of garlic
6. 1 small piece of ginger 
7. 1 tsp fenugreek(methi) seeds
8. 1 tbsp whole corriander seeds (dhaniya)
9. 1 tsp mustard seeds (rai)
10. 15-20 curry leaves 
11. 1 medium tomato chopped
12. 3-4 tbsp tamarind pulp
13. 2 cups of coconut milk(1 cup medium thick,1 cup thick)
14. 4-5 tbsp coconut oil
15. salt to taste

METHOD:

   Wash the prawns, dry and marinate with turmeric and a little salt and keep aside. In a flat pan heat 1 tsp coconut oil add fenugreek seeds, mustard seeds,corriander seeds,onions,garlic,ginger,whole red and green chillies,chopped tomatoes and a few curry leaves. Saute till the onions and tomatoes get soft. Do not brown the onions. Cool it completely and grind to a very fine paste,add a little water if needed.

    Heat the remaining oil in a deep and saute the ground masala paste add curry leaves and prawns and cook till the prawns change colour, add the tamarind pulp and saute for another 2-3 minutes. Finally add the coconut milk(medium thick first) and then the thick milk. Adjust the salt according to your taste and bring to boil,do not over cook.

YOUR MALVANI PRAWN CURRY IS READY...

SERVE HOT WITH STEAMED RICE...

TIP:

coconut milk tends to seperate due to lack of starch,when in doubt add a tsp of corn starch to the medium thick milk befor adding it to the gravy for that matter any gravy in which you are yousing coconut milk. This will prevent the coconut milk from splitting. 

JAMAICAN JERK CHICKEN

 JAMAICAN JERK CHICKEN

 

This chicken recipe is a sure shot win win recipe for a perfect barbecue.

Ingredients:

1 chicken cut to 10 pieces
1.Ginger about 1.5 inch piece
2.Garlic cloves 10
3.Corriander leaves 1 small bunch
4.Black pepper 15 corns
5.Allspice powder 1.5 tbsp
6.Soy sauce 2 tbsp
7.Red chilli pwd 1 tsp
8.Green chillies 4-5
9.Salt to taste
10. One medium sized onion chopped
2-3 tbsp oil

Method:

             Wash the chicken and pat dry. Make deep gashes on it from all sides.
Grind together ingredients 1 to 10 in a mixer.
Marinate the chicken with this masala and oil for 5-6 hours or overnight in the refrigerator. Grease the oven tray with oil and place the chicken pieces side by side making sure you don't overlap. Pls add all the marinade over the chicken.
Grill in an oven for 20-25 mins
Change sides of the pieces..grill for another 10 mins.
Serve with humus or garlic sauce.

WHITE CHICKEN

WHITE CHICKEN

This recipe is the household  favourite. Literally. Whenever it is planned , people in my house wait for dinnertime.

INGREDIENTS:

1. Chicken on bone washed and cut to medium sized pieces [8-10]
2. Dry coconut 80gm shredded
3. Cashewnuts 100gm
4. Green chillies 10-12 or as per taste
5. Salt to taste
6. Oil/ghee
7. Whole jeera [cumin] 2tsp
8. Curry leaves 20 approx
9. Ginger garlic paste

METHOD:

           Marinate the chicken pieces with a little salt and ginger garlic paste. Keep aside for about 30 mins. Pressure cook the chicken till 80% done. Grind together grated dry coconut,cashew nuts and green chillies. Head oil/ghee in a wide vessel. Saute the ground paste well. When you see oil floating on sides of the pan, add boiled chicken with the juices. Simmer, with lid on. In a small pan heat oil add whole jeera and curry leaves, immediately pour over the chicken gravy and cover. Simmer for 2-3 mins.
    White chicken is ready. Serve with naan, or paratha or rice.
    SEE THE MAGIC ON YOUR DINNER TABLE.
Please adjust consistency of the gravy by adding chicken stock or water.

CORN KOFTA CURRY

CORN KOFTA CURRY

INGREDIENTS FOR KOFTA:

  

1. 150gm shelled sweet corn
2. 100gm chick pea flour(besan)
3. 2 medium size potato
4. 50gm curds
5. 1 pinch of soda-bi-carb
6. 1/2tbsp jeera powder 
7. 1/2tbsp garam masala powder
8. 1/2tbsp red chilli powder
9. 1/2tbsp jeera(cumin seeds)
10. 1/2tbs turmeric powder 
11. salt to taste 
12. oil for deep frying

INGREDIENTS FOR GRAVY:

1. 1 large onion finely chopped 
2. 2tsp ginger garlic paste 
3. 2 large tomatoes finely chopped or pureed
4. 1tbsp garam masala powder
5. 1tbsp chilli powder
6. 1/2tsp turmeric powder
7. salt to taste
8. grated cheese and chopped corriander for garnish
9. 2-3tbsp oil/ghee

METHOD:
        Pressure cook the corn with very little water till soft, allow it to cool and grind coarsely, mix all the rest of the ingredients for kofta in the corn and form into balls and deep fry in hot oil till golden and crisp and set aside.
       In an other pan heat 2-3 tbsp oil fry the onions till pink, add ginger garlic paste, salt ,chilli,turmeric,garam masala powder and saute till it turns fragrant, add a little water if needed.Then add the tomato puree and saute well,adjust the salt and simmer, adjust the thickness of the gravy as required.Drop in the koftas just before serving and garnish it with grated cheese and chopped corriander. This dish tastes best with hot phulkas and steamed rice.

 

KEEMA BAIDA ROTI

KEEMA BAIDA ROTI

This is an all time favourite Ramzan Special recipe but can be enjoyed equally in this rainy season with a hot cup of Tea/Coffee.

INGREDIENTS FOR ROTI (OUTER COVERING):

1.  Maida (all purpose flour) 2cups
2. 3tbsp oil
3. salt to taste
4. water enough to knead the flour

 (mix all the above ingredients and knead into a soft dough. cover with a damp kitchen towel and keep aside) 

INGREDIENTS FOR FILLING:

1. 250gm keema(mutton/chicken)
2. ginger garlic
3. 5-6 green chillies 
4. salt to taste
5. chopperise ginger garlic green chillies mix with keema and salt to taste and keep aside.
6. 3 medium onions very finely chopped 
7. 2tsp garam masala powder
8. 4 eggs
9. oil/ghee for frying
10. corriander and mint leaves chopped
11. red chilli powder

METHOD:
  
            I a wide non stick pan heat 1tsp oil/ghee, add the marinated keema and cook till dry and done.(do not cover while cooking)
Allow the keema to cool down completely  add all the other powdered spices,chopped onions,chopped corriander and mint adjust salt to taste.
Roll out thin chappaties from the kneaded dough(as this as possible, 12inch diameter approx)
Beat eggs with seasoning and add to the keema mixture. Place 2-3 tbsp over the chappati and fold the chappati from all sides making a rectangle (as shown in the pic above) immediately shallow fry in a non stick pan from all the sides  till light golden brown and crisp. Repeat the same for the remaining dough and keema.
Serve hot with mint chutney   

KEEMA KI BIRYANI

 KEEMA KI BIRYANI

This recipe is special because I have learnt this from my mother in law. It's simple to make, tastes out of this world and a hot favorite of my family.

Ingredients:

1. 500 gm mince meat ( choice of meat is entirely up to you)
2. But it tastes great with mutton
3. Channa dal 50 gm soaked for 1 hour.
4. Rice 500 gm soaked and cooked like biryani rice.
5. Ginger garlic paste 2 tbsp
6. Tomatoes washed and chopped finely
7. Red chilli powder 2 tbsp
8. Roasted cumin ( jeera ) pwd 3-4 tsp
9. Salt to taste
10. Garam masala powder (all spice)
11. Onions sliced finely 3 medium
12. Oil/ ghee 5-6 tbsp at least.

Method:
             Wash the mince drain in a serve.
Add in Ginger garlic paste, half the salt that you need in the whole recipe.
Heat a deep pan, add marinated mince,soaked channa dal, and cook till the mince is 3/4 cooked and channa dal almost cooked.
Add chopped tomatoes,red chilli powder. Cover and simmer till the tomatoes are soft and mushy. Turn off the flame.
In another heavy pan add oil/ghee and fry onions till golden brown. Immediately add the mince mix. Saute. Adjust salt, add roasted jeera powder,garam masala powder.
Simmer.
Cover this mix with the boiled rice,sprinkle corriander and browned onions and melted ghee or butter. Cover with a tight lid and simmer till it turns fragrant. Serve hot with dahi raita.

SEMOLINA MAGIC BARS

SEMOLINA MAGIC BARS

INGREDIENTS: 

1. 3/4 cup semolina lightly dry roasted
2. 3/4 cup marie biscuit crumbs
3. 1/2 cup melted unsalted butter 
4. 1 cup coconut grated
5. 1/2 cup cashew nuts broken into quarters
6. 1/2 cup walnuts chopped
7. 1/2 cup milk chocolate broken into pieces
8. A few glazed cherries halved
9. 1 1/3 condensed milk

METHOD: 
             
             Pour melted butter in a baking tin. Sprinkle the ingredients in the following order,biscuit crumbs over butter,chopped nuts over biscuit crumbs,roasted semolina over nuts,grated coconut over semolina,pieces of chocolate and halved cherries over coconut and condensed milk over all. Bake in moderate oven till light brown on top(about 25-30 minutes).
 Cool and cut into bars.

HOME STYLE BUTTER CHICKEN

BUTTER CHICKEN

INGREDIENTS:

A

1. 500gm boneless chicken
2. curds-3tbsp
3. 1tsp chilly powder
4. 1tbsp tandoori masala
5. salt to taste 
6. ginger garlic paste
7. oil/ghee/butter whatever preffered

B

1. tomatoes sliced or chopped 250gm
2. cashew nuts- 15pc
3. garlic 10 cloves
4. cream 100ml
5. kasuri methi 2tbsp crushed
6. butter 75gm and 2tsp oil
7. whole red kashmiri chillies 8-10
8. dhaniya whole(corriander seeds)
9. jeera(cumin) whole 1tsp
10. dry roast and grind to fine powder 15,16,17
11. 1tbsp garam masala powder
12. salt to taste
13. corriander leaves for garnish

METHOD:(A)

               Wash and pat dry chicken pieces and marinate with curds,ginger garlic paste,chilly powder,tandoori masala and salt for 1-2 hours.After the marination is done shallow fry the chicken pieces till almost done and dry.Please do not cover the pan while cooking the chicken as it will not dry out.

               (B)

              In a seperate pan heat 2tsp oil fry sliced onions ,chopped tomatoes ,cashew nuts and garlic.Saute for 2-3 minutes(just soften dont brown the onions) cool this and grind to a very very smooth paste add a little water if needed.In a deep pan heat butter with a little oil and saute the onion and tomato paste till the masala is well done, now add the dry grinded masala, garam masala powder and saute for 2-3 minutes, add in the cooked chicken pieces and cream and crushed kasuri methi. Add butter and simmer(plaese use unsalted butter if you have already added enough salt to your taste).

Garnish with fresh cream and corriander leaves and serve piping hot with naan/paratha/rice 

             

CUTLETS IN TOMATO GRAVY

CUTLETS IN TOMATO GRAVY

                                            For non veggies who want to try something veg....

INGREDIENTS (For cutlets):

1. 500gm boiled and mashed potatoes
2. 100gm mashed paneer
3. 3 onions finely chopped
4. 10-12 green chillies finely chopped
5. 3tsp cumin roasted and crushed
6. 1 tsp garam masala powder
7. A handful of corriander leaves chopped
8. 2 cups bread crumbs 
9. 1 cup of maida(all purpose flour) dissolved in water to make a medium thick paste
10. oil for deep frying(or can be air fried)

INGREDIENTS (For gravy):

1. 1kg tomatoes blanched and ground to paste 
2. 1tsp garam masala powder 
3. 2tsp chilly powder 
4. 1tbsp fresh jeera powder
5. 2tbsp butter or pure ghee
6. 50ml cream for garnishing

METHOD(Cutlets):

               Mix the mashed potatoes with rest of the cutlet ingredients except braed crumbs and maida.

Shape into cutlets as per your wish(round,oval or cyclinderical). Dip the cutlets in maida batter roll in bread crumbs, refrigerate for one hour and deep fry in hot oil or air fry and crisp, keep aside.

METHOD(Gravy)

               Heat ghee or butter in a deep vessel.Add half the tomato puree, immediately cover the vessel. Open after a minute add the remaining puree, salt ,chilly powder, garam masala powder, cumin powder stir and simmer for 3-5 minutes.

              Drop the cutlets in the gravy just before serving, garnish it with chopped corriander and fresh cream.

ROGHAN JOSH

ROGHAN JOSH

              This kashmiri recipe is being made and served across the nation with its own twists.

The recipe that I am sharing with you all is the nearest to the authentic one that is made in kashmir. 

 

INGREDIENTS:

•  500gm mutton on bone

  1 heaped tbsp ginger garlic paste

  250gm tomatoes finely chopped

  4 tbsp curds whisked

  2 tsp chilly powder

  5-6 kashmiri whole chillies soaked in water for about 2 hours and ground to fine paste

  whole garam masala 1tbsp(cardamons,cloves,black pepper,daalchini)

  salt to taste

  2tbsp rasins soaked for 2-3 hours and then ground to fine paste

  2-3 tbsp ghee(do not substitute oil)

  1tsp garam masala.

   

   METHOD:

                 Add to curds rasin paste ,chilly powder,chilly paste, salt to taste,mix and keep aside.(beat the curds well)

  Marinate the mutton pieces in ginger garlic paste and set aside for 2 hours.(marinate more if you have the time).

  Heat ghee in a degchi(thick bottomed pan) splutter the garam masala ,add marinated mutton pieces to the ghee and fry well.Add tomatoes and cook for 4-5 minutes stirring in between.Then add the curd mixture and saute well.Let it simmer till the mutton is cooked well.Sprinkle powdered garam masala and simmer for another 5 minutes till the ghee floates on the top.

  Your authentic ROGHAN JOSH is ready to be served with naan or rice.

  
  

  NOTE:

  • normally no water is added to this dish, but incase you feel that it is burning or sticking at the bottom of the pan you can add water little by little at intervals.

         Do comment and let us know how it turned out...

  
  

    

SHAHJHANI SUBZ MURG

  SHAHJHANI SUBZ MURG

                                    RECIPE STRAIGHT FROM THE MUGHAL KITCHEN

INGREDIENTS:

1. one medium size chicken
2. 500gm curd
3. 250gm khoya(mava)
4. corriande leaves one small bunch
5. 6-8 cloves garlic
6. 2inch pc ginger
7. 10-12 almonds
8. 15-20 rasins(kishmish)
9. 8-10 green chillies
10.  1 tsp turmeric powder(haldi)
11. 2 cups of thick coconut milk
12. 5 tbsp ghee
13. salt to taste 

METHOD:
              Clean,cut and wash chicken pieces.Grind ginger and garlic together and smear the chicken pieces with the paste and a little salt.Heat ghee and fry the chicken pieces till nicely browned .drain and keep aside. blend curd and khoya together into a smooth paste,add turmuric powder and salt and mix well. slice the almonds and fry with rasins in hot ghee.add curd mixture and saute.then add the fried chicken pieces and cook till the liquid is almost dry.then add chopped green chillies and coconut milk and chopped corriander leaves bring to boil lower the heat and simmer till the chicken is tender.
serve hot with naan.

Palak wali daal

PALAK WALI DAAL

This recipe for palak wali daal is equal to taste as daal gosht. If your children don't like greens ..this is the best way to get greens into them.

Ingredients.
Palak 2 small bunches chopped with the stems. Use small bunches for best results.
Arhar dal ( tur dal) 1 medium katori
Bengal gram dal ( chana dal)
3/4 th katori use same katori as arhar dal
Masoor dal 1/2 katori
2 tomatoes chopped finely
1 large or 2 small onions sliced
Jeera 1 tsp for tempering
Curry leaves
1.Corriander leaves 1 handful
2.Green chillies 4
3.Garlic cloves 12-15
4.Jeera 2 tsp
5.ginger small piece
Grind 1 to 5 to a course paste
Red chilli pwd 1 tbsp
Corriander and cumin pwd 2 tbsp
Turmeric pwd 1 tsp
Garam masala or all spice pwd 1 tsp.
Salt to taste
Oil / ghee as required

Method.
Wash and soak all the dals for about 1 hour.
Chop palak keep aside.
Boil all the dals in pressure cooker with a little oil and turmeric  till soft and mushy.
In a wide pan heat oil add jeera and Curry leaves
Fry onions till pink we don't need to brown them.
Then add the ground green paste (1-5) ingredients.
Saute well.
Add dry masalas. Saute with a little water so that the spices don't burn.
Add tomatoes salt to taste...cook till the tomatoes are soft. Add chopped palak . Cook  covered for 3-5 minutes stirring in between.
Finally add the boiled dal mixture. When this starts boiling simmer it . Keep the heat on ...in a small vessel heat ghee. Sprinkle garam masala powder on the dal .... immediately pour the hot ghee over it and cover with lid....don't forget to taste the salt..adjust if needed.
Simmer for 6-8 mins.
Palak wali daal is ready..serve with jeera rice and enjoy..

Trust me your children will add this recipe to their list of favorites.

AFRICAN MEAT

AFRICAN MEAT

This recipe is a very rare and unconventional one,nothing like the regular kormas and buttery gravies. But trust me its high on taste quick and easy to make.

INGREDIENTS: 

 1/2 KG boneless mutton

750g tomatoes(ground to paste)

10-15 green chillies

2tsp pepper powder

salt to taste

1tsp garam masala

1tsp cumin seeds or powder

corriander leaves

curry leaves

2-3 tbs ghee
Boiled potatoes(cut into quaters) (for garnishing)
Boiled eggs(for garnishing)
Chopped corriander.(for garnishing)

 METHOD:

                   Heat ghee add curry leaves,chillies,cumin seeds.When they stop spluttering add mutton and saute for a minute or two.Then add pepper powder(add crushed pepper if you perfer) along with tomato paste. Give a boil and lower the flame. Keep it covered till mutton is cooked and tender.

Serve hot with steamed rice. Enjoy your AFRICAN MEAT.

Use boiled eggs and boiled potatoes for garnishing.

Recipe for Green Masala Foiled Chicken

I'm sharing a simple starter recipe..
Green foil chicken.
List of ingredients
 Chicken with bone ...1 medium size make cuts on the pieces 8-10 pieces approx.
Corriander leaves ( kothmir) 1 small bunch
Mint leaves ( pudina patta)... 1 bunch...leaves removed.
Juice of 1 small lemon
Green chillies about 5-6 or more if you want more spicy
Garam masala or allspice powder.. 1 tsp
Cashews about 10 to 12
Salt to taste
Ginger garlic paste 1 tbsp.
Oil/ghee/butter 2-3 tbsp
Charcoal .1 piece
Grated cheddar cheese.
METHOD..
Wash and cut the chicken throughly. Apply Ginger garlic paste and salt to taste and let it marinate in the refrigerator for 30 mins.
While the chicken is marinating
In a mixer, grind together..corri corriander and mint leaves green chillies,cashews,juice of lemon,garam masala powder.
Grind to a fine paste, adding water..pls don't make the paste watery, it should be thick.
After 30 mins..boil the chicken in apressure cooker for just 2 whistles...do not add more water to the cooker...as the chicken leaves it's own juices.
In a pan add oil or ghee or butter,fry the ground masala paste till the oil can be seen on the side of the pan, stir the masala...do not leave it to saute on it's own as it will stick to the pan and might burn.
ADD the boiled chicken with the stock. Cook till it is thick semidry gravy and the chicken is completely coated with the gravy.
Heat the charcoal on the flame tillred hot. Place a piece of foil in the middle of the chicken pot place the charcoal on the foil
Drop a few drops of oil on the coaland immediately cover the pan.rest for 5 mins.
Let it cool and then make packets of each piece in silver foil . Top each piece with grated cheese.
Reheat in the oven or a double boiler before serving ...this will melt the cheese. Serve hot as a starter with garlic toast or as a main course with jeera rice


Tip: The charcoal takes this dish to an other level please dont avoide this step.
        While grinding mint leaves for any recipe always add a dash of lemon juice.this will prevent the mint leaves from turning black. 

 please note: be careful while adding salt to the chicken as the cheddar is aslo salty.

note

I want to add that all the recipes that I share will be tried and tested and tasted. So be rest assured when you pick up a recipe from my collection it will turn out successful.

I have been trying out recipes by various chefs...my idols being Sanjeev Kapoor who has been my all time favorite chef...and recently I like the way chef Ranveer Brar handles his recipes.

I know that I'm nowhere close to their expertise ...but to tell you the truth when you cook for your family and friends...all you need is love for your families and dedication to make them happy.

Introduction

Hello friends,

I want to introduce myself, I am a person who has been keen on cooking in the kitchen since I was a kid in school. Luckily for me I have always been encouraged to do so and persue my passion for the same by my parents,family and friends.
All these people in my life have played a big role in making me what I am today...a complete home cook.
I have started this blog coz I want that all those who read and start to follow me through my blog can get to learn what I have learned, innovated by experiments,etc etc.
I hope I am successful in doing so, coz I really feel and believe that every woman should know how to cook at home and make her family happy on the dinning table.
I also know that now a days women go out for work and do not have the time for all these chores...and some are just not interested in cooking....but believe me...the recipes that I will share with you will be easy,tasty,less time consuming and surely will make your family delighted.
A pat on the back goes a long way in putting a bit of more effort and making us more efficient.
Please give your feedback and support...and let me know how your recipes turn out...or if you require a specific recipe I will be glad to share it too...

HAPPY COOKING 😊