MUTTON FRY

INGREDIENTS  :
Mutton             :500gms
onion                :1
tomato               :1
green chillies     :4

coriander powder  :1/2 tsp
red chilli powder   :1 tsp
garam masala         :1/2 tsp
salt                         :as needed
turmeric powder    :1/4 tsp
ginger garlic paste  :1 tsp
oil                            :3 tsp
METHOD  :
Wash mutton and add 1/4 ginger garlic paste,a pinch of turmeric powder,a pinch of salt and pressure cook the mutton by adding 1 cup of water until 7 whistles or the mutton is well cooked and drain the stock from the mutton and keep a side.
Heat  oil in a pan,add chopped green chillies,onion and fry them for 5 min.
Now add remaining ginger garlic paste,turmeric powder and fry for 2 min.Add chopped tomato to the pan let it cook for 5min.
Add coriander powder,red chilli powder,salt and add the cooked mutton pieces and mix well altogether and let it cook  for 10 min on medium flame.
Add garam masala,salt if needed and mix well and let it fry for 5 min and add fresh coriander leaves and turn off the heat.
Serve hot with rice.

MUTTON CURRY

INGREDIENTS  :
Mutton              :1 kg
onion                 :1 big
ginger garlic paste    :1 tsp
red chilli powder       :1 tsp
salt                             :as needed
green chillies              :3
cumin                          :1/2 tsp
turmeric powder          :1/2 tsp
garam masala               :1/2 tsp

METHOD   :

Heat oil in a pressure cooker,add cumin,chopped green chillies,onions and fry them for 3 min.
Add ginger garlic paste,cleaned mutton pieces,turmeric powder and let it cook for 10 min until oil
seperates.
Add salt and 2 cups water and pressure cook it until the mutton is 3/4th cooked.
Add red chilli powder,salt,garam masala and let it cook for 5 to 10 min. on a medium heat until the meat is cooked and you get a desired gravy consistency.
Adjust salt and garnish with coriander leaves.
Serve hot with rice.

SHRIMP CURRY (PRAWNS CURRY)

INGREDIENTS :
prawns             :1/2 kg (cleaned)
onion                :1
tomato               :1
green chillies      :2 or 3                                                              

ginger garlic paste    :1 tsp
garam masala    :1/2tsp
turmeric powder  :1/2 tsp                                                     
red chilli powder       :1 tsp

salt                              :as needed
coriander powder        : 1/2 tsp
cumin                          :1/2 tsp
coriander leaves          :a few

METHOD  :

Heat oil in a pan,add cumin, chopped onion,green chillies and fry for 2 min.
Now add ginger garlic paste and fry for 2 min and then add chopped tomatoes,salt,coriander powder,red chilli powder and fry for 2 min. on a medium flame.
Add cleaned prawns and fry for 5 min and then add a cup of water and let it cook for 10 min by covering with a lid.
Add garam masala to the curry and let it cook for 5 min and then add fresh coriander leaves and turn off the heat.
Shrimp curry is ready to serve with rice.

FISH PICKLE

INGREDIENTS :
Fish                     :1 kg
red chilli powder   :3 tsp
salt                         :as needed
garlic cloves           :8
oil                            :to deep fry

METHOD  :
 Cut the fish into small pieces (not too small) and keep a side.
Heat oil in a pan,when the oil is heat on a low flame fry the fish pieces in the oil until they turn golden brown color(not to over fry them). Remove them and put  in a bowl. Repeat the process for the remaining fish fillets.
Now add the red chilli powder,salt,crushed garlic to the fried fish pieces and mix well.
Add oil to the fish pickle (can use the fried oil )as needed and mix well all together and keep a side for couple of hours.
Simple fish pickle is ready to serve with rice.

CHICKEN DUM BIIRYANI

INGREDIENTS :
Basmati rice             :3 cups
chicken                     :1/2 kg
cardamom                 :3
bay leaf                     :2
cinnamon                   :2
cloves                         :5
ginger garlic paste      :1 tsp
turmeric powder         :1/2 tsp                  
 red chilli powder          :1 tsp
curd                              :1cup
salt                                :as needed
green chillies                 :3
coriander leaves            :1 bunch
mint leaves                    :1 bunch
onions                            :2 big
kala jeera                       :1 tsp
garam masala                 :1 tsp 
oil                                    :100 ml
cashew nuts                     :10
ghee                                  :3 tsp
cumin                                :1 tsp

METHOD       :
Soak the rice in water for 30 min and keep a side.
Wash the chicken,add salt,ginger garlic paste,garam masala,chilli powder,turmeric powder and curd and marinate.
Take a blender,add coriander leaves,mint leaves,green chillies and grind them to a fine paste.Add this to the marinated chicken and keep a side.
Heat oil in a pan,add finely sliced onions and try them till golden brown  and crispy and keep a side.
Heat oil in the same pan,add cumin,cloves,cardamom,cinnamon,bay leaves add this to the marinated chicken.
Boil water add salt,kala jeera and add the soaked rice to it and let it half cook.
Drain the half cooked rice and keep a side.
Take a heavy bottomed vessel,add oil and when the oil is heat,add the marinated chicken to it and fry for 2 or 3 min on a medium heat.
Add the drained rice as a layer on top of the chicken and spread some coriander leaves,mint leaves on top of the rice.
Add one more layer of the rice and spread some coriander leaves,mint leaves and roasted cashew nuts and some ghee on top of it.
Place the lid and over the lid place a heavy weight and seal the edges with wheat dough.Cook on high flame for 2 min and cook for another 30 min on a medium heat.
Turn off the heat (don't remove the lid for 10 min),  remove the lid and mix all gently.
Serve hot with raita.

SIMPLE FISH FRY

INGREDIENTS :
Fish fillets        :4
ginger garlic paste  :1 tsp                                                         
red chilli powder    :1 tsp
turmeric powder     :1/4 tsp
salt                          :as needed
coriander powder    :1/2 tsp
garam masala           :1/2 tsp
oil                             :3 tsp
METHOD :
Clean and wash the fish.
Take the fish fillets in a bowl,add ginger garlic paste,turmeric powder,salt,red chilli powder,coriander powder and marinate them all together and keep a side for 2 hours.
Heat oil in a frying pan,add the marinated fish fillets to the pan and fry them for 10 to 15 min. by flipping them in between.
Spread some garam masala on top of each fillet and flip them and repeat the process.
Fry the fish fillets until they turn golden brown color.
Serve hot with rice.

METHI CHICKEN

INGREDIENTS :
chicken        :1 kg
onions          :2                                               
green chillies  :2   
ginger garlic paste   : 1tsp
oil                   :as needed
red chilli powder :2 tsp
salt                    :as needed
methi leaves      : a few     
                            
  masala for chicken :

coriander  seeds    :2 tsp
cloves                   :5
cinnamon              :small

Fry them in 1 tsp oil and grind them into a fine powder and keep a side.

 METHOD :
Take a pan add oil to it now add green chillies,onions,1/4 tsp ginger garlic paste to it and fry them until onions turn to golden brown color.
Add methi leaves to it and cook them for 2 min.
Marinate chicken with ginger garlic paste,red chilli powder,salt to it  and add the chicken to the pan and let it cook for 10 min.
Now add enough water to the chicken and let it cook for 15 min until a thick gravy.
Now add chicken masala powder to it and salt if needed and let it cook for 5 min. and turn off  heat.
Serve hot with rice.

CHICKEN PICKLE

Ingredients :-

Chicken : 1 lb ( boneless)

Coriander seeds : 2tsp

Cloves : 8

Cinnamon : 2

Cardamom : 3

Poppy seeds ( dry fried) : 1 tsp

Garlic : 10 pods

Ginger : equal quantity of garlic

Water : 1 small glass

Turmeric : 1/4 tsp

Salt : 1/4 tsp

Oil : 100ml

Salt : 5 tsp

Paprika : 12 tsp

Mustard Powder : 2 tsp

Fenugreek powder : 1/2 tsp

Lemon : 5

Ingredients for tadka :-

Oil : 100 ml

Dry red chillies : 4

Cumin seeds : 1 tsp

Mustard  seeds : 1/2 tsp

Curry leaves : a few

METHOD  :

Clean and cut chicken into small pieces.

Heat a glass of water and bring it to boil . When it comes to boiling point add 1/4 tsp salt and 1/4 tsp turmeric . Add chicken pieces slowly and cook it till done and strain it. 

Dry the chicken pieces on a paper towel for 15 min.

In mean time grind coriander seeds , cloves , cardamom , cinnamon and dry fried poppy seeds to a fine powder.

In second round add ginger and garlic pieces and grind again.

Now heat a pan add 100 ml of oil and fry boiled chicken pieces till golden brown.

Now to the fried chicken add grinded paste and fry for 3 min and switch off stove.

Take a dry bowl and add salt , paprika , mustard powder and fenugreek powder and mix nicely. Pour these spices on top of chicken and mix nicely.

Take a bowl and squeeze juice of 5 lemon .

Once the chicken is cooled add this lemon juice and mix nicely.

Now heat a sauce pan add 100ml of oil and make tadka by adding dry red chillies , cumin , mustard seeds. Switch off stove and carefully add curry leaves . let this tadka cool completely.

 Add this tadka to chicken and mix nicely.

Transfer it to a dry storage container. You can serve after a day . 

Serve it with hot rice.

CHICKEN BIRYANI

INGREDIENTS :        
onions   : 2 big
rice         :1kg
chicken   :1kg
green chillies  : 2
biryani leaf     :2
salt                  :to taste
red chilli powder : 2tsp
ginger garlic paste : 2tsp
lemon                   : 1
coriander              : 1 full
garam masala       : 1tsp


MASALA :
coriander   :1tsp
cinamon     :1
cardamamom  :4
biryani  flower         : 1
shazeera                  :1/2 tsp
clove                        :5
black pepper             :10
nutmeg                      :1

METHOD  :
Marinate chicken with ginger garlic paste,red chilli powder,salt,turmeric and keep aside for 2 hours.
Grind the masala and keep aside.
Take a pan add some oil,green chillies,onions,masala to it and fry them.
Cook the rice in rice cooker( for 1 cup rice add 1 and half cup water) add some salt,oil to it.
Adjust the oven at 450 degrees take a pan add aluminium foil to it,add oil,marinated chicken to it and keep in the oven for 15 min.
Add cooked rice ,garam masala,coriander to the chicken and keep it in the oven for 30 min.
Remove the pan from oven and add lemon juice to it.
Spicy biryani is ready serve with some raita.

KEEMA CURRY

Ingredients :

Kima (Keema) - 1/2 kg

Onions - 3

Green Chillies - 5
green peas       -a few

Ginger Garlic Paste - 1 1/2 tbl spoon

Garam Masala - ½ tbl spoon 
Chilli Powder - 1 tbl spoon

Salt - to taste

Turmeric Powder

Corainder Leaves - 1 bunch

Oil - 5 tbl spoons

METHOD :

 Take Pan and keep oil in that. Now heat the oil. Then add in onion pieces, green chillies,green peas and fry it.

Add ginger garlic paste and garam masala then fry it.

 Now add Kima in that and fry it. Then add red chilli powder, salt, turmeric powder and fry it.
 Add water in that and boil until Kima cooks. After sometime when you are ready to remove from the stove garnish coriander leaves in that.

 Now serve Kima Curry with hot rice.

GONGURA CHICKEN(CHICKEN COOKED IN RED SORREL LEAVES)

 Ingredients:
 1 kg chicken, washed and drained
 4 medium sized onions, finely chopped
 few fresh curry leaves                                         
 4 tbsp oil
 1 tsp fresh garam masala powder
 salt to taste

To Marinate:
 1 cup curd
 1 1/2 tbsp ginger garlic paste
 1/4 tsp turmeric powder
 1 tbsp red chilli powder

To make paste:
1/4 cup water
 2 cups fresh red sorrel leaves
 3 green chillies (adjust)
 1 bunch fresh coriander leaves (optional)
 1/2 bunch fresh mint leaves (optional)

Method:
 Marinate chicken pieces in curd, turmeric powder, red chilli powder and ginger garlic paste and keep aside for half an hour.
 Boil the water, add fresh red sorrel leaves, coriander leaves, green chillies and mint leaves. Cook them for 3 min and let them cool. Grind them into a fine paste and keep aside.
 Heat oil in a heavy bottomed vessel, add finely chopped onions, curry leaves and saute till light golden color on medium heat.
Add marinate chicken, mix well, covered, cook on high heat for 5 min. Reduce heat and cook for another 20 min or till chicken more than half cooked.
 Now time to add sorrel leaves paste and combine well. Place the lid and cook till chicken has turned soft and paste should mix well with chicken pieces.
 Finally add salt and fresh garam masala powder, mix well, cook more 5 min and turn off the heat.
Serve hot with rice or roti.