Ghee Rice

Ingredients

           

Rice	2 cups
Ghee	½ cup
Cashew	½ cup
Raisin	¼ cup
Onion	2
Whole spices	4 each
Crushed pepper	4
Cilantro, salt
Water	3 ¾ cup

Method

1.      Clean and soak rice for 20 minutes. Heat 3 tbsp of ghee in a pan, fry half of the onion until golden brown, drain and keep aside.

2.      In the remaining ghee, fry cashew and raisin separately. Keep aside.

3.      Add the remaining ghee in a pan, sauté all spices for a while and add remaining onion. Fry till translucent.

4.      Now add rice and fry for 5-7 minutes and then add water salt and cilantro.

5.      Pour this into rice cooker and cook.

6.      Once it done, garnish with fried onion, cashew and raisin.

Butter Chicken

Ingredients – 1

Chicken	½ kg
Onion	1 big
Butter	1stick
Tomato puree	1 cup
Ginger grated	2 tsp
Garlic grated	2 tsp
Chilli powder	1 tsp
Coriander powder	1 tsp
Cumin powder	1 tsp
Whole spices	3 each
Fennel seeds	1/8 tsp
Heavy cream	1 cup
Sugar	1 tsp
Ketchup	1 tsp
Salt, oil, cilantro
Cashew, almond paste

Ingredients – 2

Chilli powder	2 tsp
Garam masala	1 tsp
Turmeric powder	¼ tsp
G/g paste	2 tsp
Kasoori methi	1 tsp
Curd	4 tsp
Oil	½ tbsp

Method

1.      Marinate the chicken with the ingredients – 2 for at least 45 minutes or overnight. Heat oil in a pan and shallow fry the chicken till brown. Keep aside.

2.      Heat oil in the same pan, fry ginger, garlic and onion till golden brown. Add all powders along with salt. Cover and cook.

3.      Let the onions become tender and then grind it to smooth paste. In the same pan, fry the spices for few seconds.

4.      Add the ground paste, tomato puree, and cup of warm water any remaining marinade can be mixed with water and poured.

5.      Cover and cook in medium heat till the gravy thickens. Add 1-cup warm water again to make up the gravy and add cream, sugar and ketchup. Cook for few minutes.

6.      Add the chicken, salt and allow it to simmer for at least 15 minutes. Add nuts paste and mix it for few minutes. Add cilantro.

7.      Remove from fire, add butter mix it and cover and rest it for 15 minutes.

Naan Bread

Ingredients    

Flour	200 gm
Yeast	1 tsp
Sugar	1 tsp
Salt	¼ tsp
Curd	2 tbsp
Milk	2 tbsp
Baking powder	½ tsp
Oil, butter	1 tbsp

Method

1. In a small bowl mix yeast, 1 tbsp of warm water and add sugar. Keep aside for 5 minutes.
2. Mix flour, salt, baking powder together. Add oil, curd, milk and yeast. Mix with ladle. Knead the dough. Cover with damp towel. Leave it for rise.
3. Preheat the oven 275 F. Divide the dough into 4 equal size balls. Roll each into ½ inch thick oval shape.
4. Grease oil in baking sheet. Place the naan and bake for 10 – 15 minutes. Apply butter on its top.

Rumali Roti

Ingredients

           

Maida	500 gm
Curd	250 gm
Wheat flour	100 gm
Water, salt

Method

            Mix all ingredients well and do it like chapathis.

Kulcha

Ingredients    

Maida	500 gm
Sugar	1 tsp
Rava	100 gm
Milk	100 ml
Salt	1 tsp
Yeast	1 tsp
Oil	1 tbsp
butter

Method

1. Warm the mil. Soak rava in that for ½ an hour. Make awell in the center of the maida. Put the rava mixture, oil, salt and sugar.
2. Spread yeast over it followed by Luke warm water. Knead into dough. Keep aside till double the size. Make balls and roll them into thick rotis. Grill it in a tandoori or oven. Polish with butter.

Aloo Mutter

Ingredients

           

Onion	2
Tomato	3
G/g paste	1 tsp
Green chillies	3
Cumin powder	1 tsp
Coriander powder	1 tsp
Chilli powder	2 tsp
Garam masala	½ tsp
Potato	1 (cubed)
Peas	½ cup
Cumin seeds	¼ tsp
Fennel seeds	¼ tsp
Whole spices
Salt, oil, cilantro
Turmeric powder	¼ tsp

 

Method

1. Heat oil in a pan, add cumin, whole spices and fennel seeds, then fry onion and green chillies. Add g/g paste and tomatoes. Cook till done.
2. Add potatoes and peas along with all powders and salt.
3. Sauté this over medium heat for few seconds and add water. Let it simmer for 10 minutes until cooked. Garnish with cilantro.

Bhindi Masala

Ingredients

           

Okra	2 cups
Onion	2
Tomato	2
Green chillies	3
Cumin powder	1 tsp
Coriander powder	1 tsp
Chilli powder	1 tsp
Garam masala	½ tsp
Curd	2 tbsp
Cashew	6
Poppy seeds	2 tsp
Fennel seeds	½ tsp
Salt, oil, cilantro
Turmeric powder	¼ tsp

Method

1. Sauté the onion until translucent and keep aside.
2. Roast poppy seeds and cashew separately and make a paste along with onions.
3. Heat oil in a pan; sauté okra until brown (or) deep fry. Drain them.
4. In the same pan add green chillies and fennel seeds. Add the ground masala and all powders. Sauté till oil comes out.
5. Add tomato and curd. Cook for 3 to 4 minutes.
6. Add okra and salt. At this stage, add water to the gravy and boil for few minutes.
7. Garnish with cilantro.

Paneer Butter Masala

Ingredients

     

Paneer	1 lb
Onion	1 lb
Tomato	1 lb
G/g paste	2 tsp
Capsicum	1
Chilli powder	2 tsp
Coriander powder	1 tbsp + 1 tsp
Cumin powder	1 ½ tsp
Turmeric powder	1 tsp
Garam masala	1 tsp
Butter	100 gm
Clove, cardamom	4 each
Cinnamon	1 inch
Salt, oil, cilantro

Method

1. Deep fry paneer and keep aside.
2. Heat 1 tbsp oil in a pan, fry onion and keep aside. Heat oil in a same pan, fry tomato and keep aside. Let them cool.
3. Grind onion and tomato separately.
4. Add butter in a cooker, fry clove, cinnamon and cardamom. Add g/g paste and fry well. Add onion paste. Fry well. Add tomato paste. Fry well.
5. Add all powders. Stir it. Add capsicum and salt. Stir them
6. Add fried paneer. Fry for a minute then add a cup of water. Boil it.
7. Add 1 tbsp of oil. Cook for 2 whistles. Garnish with cilantro.