heat 3 to 4 tbsp oil in a pan add chopped onion ,cinnamon stick , curry leaf ,green cardamom and sauté till onion get nice re-lucent color , add ginger garlic paste , and mutton mince sauté for for 3 minutes .
add salt , curry powder , chopped tomato , chopped potato and cover and cook for 5 to 8 minutes . or till it get done .
make fine hole in bun and put this mixture on it .
popular delicious and mouth watering street food among the youngsters , commonly in middle east countries like Dubai jaddah , Saudi Arab etc , now its common in India , as well as Pakistan . here we go . cooking time : 20 minutes preparation time : 15 minutes
serve: 6
ingredients : pita bread 6 chicken breast 500 grams Juliann chopped onion 1 cup chopped cucumber 1 cup chopped tomato 1 cup bite size chopped salad leaves 1 cup garlic paste 1 tsp white vinegar 2 tbsp pepper powder 1/2 tsp crushed chilly flakes 1 tsp soya sauce 1 tbsp curd 3 tbsp chilly paste 3 tbsp cinnamon powder 1/4 tsp oil 3 tbsp DP sauce 2 tbsp oil to fry 3 tbsp
for sauce salt to taste garlic paste 1 tsp white pepper 1 tsp lemon juice 3 tbsp hung curd 1/2 cup tahini 3 tbsp method :
to prepare sauce :
in a mixing bowl take hung curd , tahini sauce , 1/2 tsp pepper powder , lemon juice , 1 tsp garlic paste , and pinch of salt mix well set aside .
now in a large mixing bowl take chicken breast pieces add , soya sauce , garlic paste , red chilly paste , chilly flakes , curd , oil , DP sauce , cinnamon powder , pepper powder , white vinegar , mix well and cover with plastic wrap set in fridge to get marinate at-least 30 minutes .
after that heat 3 tbsp of oil in a pan and stir fry chicken . and cover and cook for 4 minutes , or till the chicken get cooked fully .
assembling :
stir fry pita bread . now put 2 tbsp chicken pieces followed by salad leaf , cucumber , tomato , and onion slices .
then put 1 tbsp tahini sauce over it , and serve .if you dont have pita bread then use your buns .
cooking time : 20 minutes preparation time : 10 minutes
serve:6
ingredients : basmati rice 1 kg soaked in water for 30 minutes ginger garlic paste 1 tbsp mutton 1 kg tomato 250 grams green chillies 10 onion 2 salt to taste fennel seeds 1 tbsp whole coriander 1 tbsp cumin seeds 1 tsp cardamom 4 black cumin 1 tsp whole pepper 1 tsp bay leaf 2 clarified butter 1/2 cup oil 2 tbsp mint leaf 1 cup to garnish mint leaf few onion slices few
method :
in a pressure cooker take 4 glass of water add 1 kg mutton pieces , along with 1 tbsp ginger garlic paste , 1 finely chopped onion , 1 tbsp fennel seeds crushed , coriander seeds crushed , cardamom whole , and cumin seeds , black pepper and salt to taste and pressure cook it till mutton get fully cooked .
after that drain the stock of water and remove the mutton pieces in separate platter set aside .
in a pan melt 1/2 cup clarified butter and 2 tbsp oil and add black cumin , and bay leaf , when it starts cracking add 1 finely chopped onion , and 250 grams chopped tomato, mutton pieces and cook till tomato get soften .
add soaked tomato and sliced green chillies . and sauté for 1 minute. then add yakhni ( mutton stock ). and cover and cook on high flame till rice get cooked about 95 % . ( check salt if you feel its ok then cook it as it is if its less then add accordingly).
add chopped fresh mint leaf . and again cover and cook for 5 minutes on slow flame .
after that stir . and remove it in a plater . serve with any raita .
to beat the summer heat try this refreshing chilled fruit salad / fruit chaat , too common in India as a street food . cooking time : nil preparation time : 15 minutes
serve: 6 ingredients : chopped banana 1 chopped apple 1 chopped mango 1 chopped grapes 1 cup chopped kiwi 1 cup pineapple 1 cup chopped for dressing :
black salt / sea salt 1/2 tsp honey 1 tbsp roasted cumin powder 1/2 tsp pepper powder 1/4 tsp lemon juice 2 tbsp method :
take all the fruits( banana, apple mango , kiwi , grapes etc ) in a large mixing bowl toss all them together .
in a separate small mini bowl take lemon juice , add honey mix well , then add pepper powder crushed roasted cumin and sea salt or black salt mix well .
this creamy soup is recipe of one of my best friend , its fabulously delicious , so just try it in this valentine and surprise your love one with a healthy romantic dinner . and ask for a diamond set . haha cooking time : 15 minutes
preparation time : 15 minutes
serve: 2
ingredients :
butter 1 tbsp white sauce 1 cup chicken breast boil 1/2 cup shredded garlic cloves 3 onion 1 finely chopped cream 1/2 cup salt and pepper to taste mushroom 1/2 cup ketchup to garnish chicken stock 2 cups
method :
in a pan melt 1 tbsp butter add garlic and onion and sauté till onion get nice re-lucent color , then add mushroom and shredded chicken , and white sauce , salt and pepper and give it a nice toss .
now add 2 cup of chicken stock and cream cook for 4 more minutes .
remove in a soup cup and garnish it with ketchup .
cooking time : 20 minutes preparation time : 15 minutes
serve: 6 ingredients : for sauce :
ketchup 2 tbsp butter 1 /4 cup paprika/crushed red chilly 1 tbsp salt to taste brown sugar 1 tsp pepper powder 1/4 tsp lemon juice 2 tbsp Worcestershire sauce 1 tbsp grated garlic 1/2 tsp for chicken bites :
chicken skinless 1 kg refined flour 1 cup salt 1/2 tsp pepper powder 1 tsp garlic paste 1 tbsp corn flour 3 tbsp soya sauce 2 tbsp egg 2 oil to deep fry
method :
to prepare chicken bites :
in a mixing bowl take chicken pieces ,( you can take boneless or with bone)add salt , 1 tsp pepper powder , 1 tbsp garlic paste , 3 tbsp corn flour and 2 tbsp soya sauce mix well and set aside to marinate .
in a platter take refined flour and season it with pinch of salt and pepper . now break egg in a separate bowl and slightly whisk .
now take chicken pieces and dip it in egg then coat it with refined flour mixture . and deep fry it in oil . set aside
to prepare BBQ sauce :
melt 1/4 cup of butter in a sauce pan add grated garlic ,ketchup , pepper salt , paprika, and 1/2 cup of water . give it a boil , then close the flame and add Worcestershire sauce , brown sugar , and lemon juice give it a stir .
cooking time : 20 minutes
preparation time : 30 minutes serve: 6-8 ingredients : chicken 1 or 1.5 kg in large pieces salt to taste ginger garlic paste 2 tbsp black whole pepper corn 5 fennel seeds 1 tsp coriander seeds 1 tbsp garlic clove 1 ginger 1 small pieces rice 1 kg ( soaked in water ) curd 1 cup fresh milk 1 cup clarified butter 1 cup mint leaf 1 bunch biryani masala 1 packet chopped onion 3 lemon 3 green chillies 8 yellow food color pinch salt to taste method :
in a pan take 1 glass water along with chicken pieces , ginger piece, garlic cloves , fennel seeds , coriander seeds , black whole pepper and and cove and cook 15 minutes or till chicken get cooked , drain the water in a bowl and set aside this stock will use later , remove the chicken pieces in separate bowl .
drain the water of rice and cook it with prepared chicken stock till it get 90 %done . set aside .
heat clarified butter in a pan add chopped onion and sauté till it get golden brown remove half of it in a bowl add ad ginger garlic paste with left of onion and stir for a while then add biryani masala , curd , green chillies and chopped fresh mint leaf , and squeeze 2 lemon juice and give it a gentle stir , cook for 3 minutes . then add chicken pieces .
place a layer f coked rice and pour 1 cup of milk and clarified butter . lemon juice (2) and cover and cook on very slow flame for 15 minutes .
cooking time : 30 minutes
preparation time : 15 minutes serve: 5
ingredients : to prepare kebabs : mutton/beef mince 1 kg salt to taste ginger garlic paste 1 tbsp green chopped fresh coriander 2 tbsp onion 2 green chillies 7 cumin powder 1 tbsp egg 1 for biryani : boiled rice 1/2 kg onion 3 ghee 1 tbsp oil 1 cup ginger garlic paste 1 tbsp red chilly powder 1 tbsp cumin powder 1 tsp turmeric powder 1 tsp tomatoes 3 mint leaf 1 bunch coriander leaf 1 bunch green chillies 5 bay leaf 1 whole black pepper corn 6 lemon 2 method :
take mutton mince salt , ginger garlic paste , 2 onion , 1 tbsp cumin powder ,6-7 green chillies . fresh green chopped coriander leaf and mix well , break one egg in it and again mix , make balls out of the mixture . and set aside .
heat oil in a pan add chopped onion and sauté till it golden brown color , add chopped tomatoes along with red chilly powder , bay leaf , pepper corns, cumin , and turmeric powder , salt , and sauté cover and cook for 5 minutes on slow flame 1 cup water . when oil comes out put kebabs ball on i gently and again cover the lid . and cook 5 minutes more .add chopped fresh coriander chopped fresh mint leaf green chillies and lemon juice .
add rice over it followed by ghee / clarified butter and cover and cook on slow flame for 15 minutes .
cooking time : 10 minutes preparation time : 10 minutes serve: 4 ingredients : skinless chicken breast 4 chopped ginger paste 1 tbsp salt to taste white vinegar 1/2 cup lemon juice 5 tbsp crushed pepper 1 tbsp oil 1/2 cup
method :
in a sauce pan take chopped chicken breast add 1/2 cup of vinegar and salt to taste and cook till water dries .
now add 5 tbsp lemon juice , 1 tbsp crushed pepper , 1 tbsp ginger paste and sauté for 5 minutes .
heat a cup of oil in a pan and sauté cubes potato and remove it in a bowl when it get golden patches over it , this may take 2 to 3 minutes .
in the same oil chopped onion and sauté till it get golden color add fenugreek seeds , and cumin seed when seed start cracking down add green peas, chopped carrot , soya beans , green beans , turmeric powder , fenugreek leaf , and garlic cloves .dill leaf , and salt and mix well and cook on slow flame for 10 minutes .
after that when water gets dry add dry mango ( khatai) , green chilly , and fried potato and cover and cook another 5 to 7 minutes or till potato get done fully .
in a mixing bowl take boneless chicken pieces , chilly powder chilly flakes , ginger garlic paste , salt . roasted cumin powder , curry powder , and orange food color, mango juice and mix well , marinate this mixture for 20 minutes .
after that heat 4 tbsp oil in a pan and add marinated chicken and sauté for 2 minutes , cover and cook on slow flame for 10 minutes .
assembling :
place tortilla in a plate and put mayonnaise and cream cheese over it evenly , then put lettuce leaf , and pickled beet root , and sweet mango chutney .
then put layer of chicken , cucumber and tomato , put 1 tsp mayonnaise again and roll it . and serve .
cooking time : 20 minutes preparation time : 15 minutes serve: 6-7 ingredients : chicken skin less 1 kg
salt to taste grated coconut 2 tbsp cumin seeds 1 tsp black pepper 1 tsp mace powder 1/2 tsp turmeric powder 1/2 tsp chilly powder 1 tsp coriander powder 1 tsp green cardamom whole 6 bay leaf 2 kewra 1/2 tsp taatri 1/2 tsp yogurt 250 grams clarified butter 250 gram fried onion 250 gram milk 1/2 cup ( optional) green coriander leaf 2 tbsp green chillies slices 4 Julian chopped ginger 1 tbsp method :
in a grinder jar put 1 tsp cumin seeds , 1 tsp pepper whole , 2 tbsp dessicated coconut , and 1/2 tsp mace powder , run it make fine powder ,set aside .
take this spices mixture in a large mixing bowl and add , 1/2 tsp turmeric powder , 1 tsp chilly powder , 1/2 tsp salt , 1 tsp coriander powder , 2 bay leaf , 5 to 6 green cardamom , 1/2 tsp kewra essence , 1/2 tsp taatri mix well ,
now add 250 grams yogurt and mix well .
now add chicken pieces and mix well , cover it with plastic wrap and set aside for 2 hours to marinate ( put it in fridge ).
after that melt 250 grams of clarified butter in a pan and add marinated chicken in it . cover and cook on slow flame for 10 minutes .
add 250 grams fried onion and sauté till oil comes out from mixture .
add 1/2 cup of milk to make gravy , cover and cook for another 5 minutes ,
in the end add Julian chopped ginger , slices green chillies , chopped coriander leaf . and serve with naan .
cooking time : 20 minutes preparation time : 15 minutes serve:6
ingredients : for fried fish : surmai fish (king fish ) 1 kg ginger garlic paste 2 tsp salt 1/2 tsp carom seeds powder 1/4 tsp pepper powder 1 tsp oil 3 tbsp rice flour 4 tbsp red chilly flakes 1 tsp lemon juice 1 tbsp for sauce : curry leaf 6 to 10 tomato paste 1 cup coriander powder 1 tsp turmeric powder 1 tsp finely chopped ginger 1 inch red chilly powder 1 tsp onion paste 1/2 cup lemon juice 2 tbsp oil 1/2 cup coriander leaf 1/2 cup chopped method :
for fried fish :
in a large mixing bowl take fish pieces , ginger garlic paste , pepper powder , carom powder , salt 1/2 tsp , rice flour , lemon juice , red chilly flakes , 2 tbsp oil and mix well , set aside for 30 -40 minutes to marinate .
after that heat 2 cups of oil in a pan and deep fry it . until golden brown , remove in a platter and set aside .
to make gravy :
to make gravy heat 1/2 cup of oil in a pan add curry leaf , and sauté for 30 seconds then add onion paste , red chilly powder , coriander powder and sauté for 5 minutes .
add tomato puree salt and cover and cook till oil comes out , and it simmer .
add fried fish and give it a gentle stir , add lemon juice and fresh parsley / coriander leaf , and finely chopped ginger , close the flame .
remove in a platter and serve with plan white rice .
cooking time : 20 minutes preparation time : 15 minutes serve: 5
ingredients : meat balls :
mutton/beef mince 500 grams salt to taste ginger garlic paste 1 tsp thyme 1/2 tsp black pepper powder 1/2 tsp green fresh cardamom chopped 2 tbsp green chillies 5 tommato puree 1 tbsp egg 1 chilly powder 1 tsp refined flour 2 tsp onion 1 tbsp milk 1/2 cup bread crumbs 1/2 cup oil 1 cup for sauce : caned tomato 1 cup salt 1/2 tsp chopped onion 1 garam masala powder 1/2 tsp sugar 1/2 tsp garlic paste 1 tsp chilly powder 1 tsp method :
to make meat balls :
take mutton mince , salt , thyme pepper powder , red chilly powder soaked bread crumb in 1 cup of milk , egg , onion , refined flour , tomato puree, black pepper powder , and ginger garlic paste , green chillies , and fresh coriander . run it .
when it get well blended and all the spices get mix with meat remove in a bowl , and make fine balls out of this mixture .
deep fry the balls in oil . set aside .
to make sauce :
heat 2 tbsp oil in a pan and add garlic paste and chopped onion , when onion get golden color add tomato pulp ( caned )chilly powder , sugar , and garam masala powder mix well . when it get a boil . add fried meat balls and cover and cook on slow flame for 5 minutes .
remove in a platter and serve with garlic bread or with rumali roti .
cooking time : 15 minutes
preparation time : 15 minutes
serve:2 ingredients : spinach 1/2 kg salt to taste chicken stock 2 cup bread slices 2 chopped pepper powder 1 tsp fresh cream 1/2 cup method :
wash spinach leaf and put it in a pan along with 1/2 cup of water . and cover and cook for 10 minutes on slow flame .after that grind it and make fine paste .
boil 2 cups of chicken stock and add prepared spinach mixture in it . cook on slow flame more 5 minutes .
in the end add bread slices , crushed pepper , salt and stir for a while .
remove in a bowl and garnish it with fresh cream .
note : vegetarian people if don't like non veg then they can make it with vegetarian stock too . if they like they can add chicken chunks too .
cooking time : 20 minutes
preparation time : 15 minutes serve: 5-6
ingredients : skin less chicken 1 kg ( 10 pieces ) salt to taste biryani boil rice 2 cups ginger garlic paste 1 tbsp yogurt 1 cup mint leaf 1 cup milk ( pinch of saffron dissolved ) 1 cup crushed black pepper 1 tsp onion 3 finely chopped fried onion 1 cup lemon juice 6 to 9 tbsp clarified butter 1 cup small cardamom 4 green chillies sliced 10 method :
in a pan melt 1 cup of clarified butter .add chopped onion and sauté till it get nice golden color . then add marinated chicken and sauté till it get nice golden color . add chopped green chillies and 1/2 of mint and coriander leaf . cover and cook for 7 to 8 minutes .
in a heavy bottom pan put 1/2 of rice and flatten it . then put cooked chicken over it with its gravy . spread 1/2 f fried onion , left of mint and coriander leaf , left of green chillies .
then put layer of left over rice . pour saffron dissolved milk evenly .and pour lemon juice put 1 tbsp clarified butter and cover and cook on high flame for 5 minutes then on slow flame for 10 minutes .
cooking time : 15 minutes preparation time : 15 minutes
serve:
5 ingredients : mutton boneless 500 grams black pepper 1 tsp
salt to taste ginger garlic paste 1 tbsp curd 1/2 cup green chillies 4 finely chopped white vinegar 1/2 cup oil 1/2 cup lemon juice 8 tbsp method :
cut boneless mutton/ beef pieces into bite size pieces , put it in a large mixing bowl add sat , pepper , curd , along with ginger garlic paste , and white vinegar . mix well . and cover with plastic wrap and marinate it for 30 minutes .
heat 1/2 cup oil in a pan and add marinated mutton in it along with chopped green chillies and lemon juice and cover and cook on slow flame for 10 minutes .
open the pan and sauté till oil comes out . remove in a platter and serve with paratha or naan .
cooking time : 20 minutes
preparation time : 15 minutes
serve:5 ingredients : cottage cheese 500 grams salt to taste
spinach 1 bunch garlic 4 cloves milk 1 cup crushed black pepper 1 tsp chopped green chillies 6 butter 2 tbsp fresh cream 4 tbsp method :
wash spinach leaf gently . then put it is a pan and cover and cook in slow flame for about 10 minutes . then put it in grinder jar and make fine paste set aside .
in a pan heat a tbsp butter and add chopped garlic cloves and stir till it get nice golden color then add spinach paste and sauté for 4 to 5 minutes then add milk and salt and cook about 6 to 8 more minutes .
in a separate frying pan melt 1 tbsp butter and shallow fry cheese cubes on both the side . then add it in gravy . season it with pepper crushed, green chillies and salt and cover and cook more 4 to 5 minutes .
cooking time : 10 minutes preparation time : 15 minutes serve: 5 ingredients : for filling : mashed and boiled potato 1/2 kg crushed red chilly 1 tbsp ginger garlic paste 1 tsp chopped onion 1 garam masala powder 1 tsp carom seeds ( ajwain ) 1/2 tsp crushed crushed coriander seed 1 tsp freshly chopped coriander leaf 4 tbsp chopped green chillies 6 feenel seeds 1 tsp salt 1/2 tsp oil to deep fry green peas 1/4 cup method : to make wrap ( samose ki patti ke liye )
in a large mixing bowl take refined flour add salt , 2 tbsp clarified butter and 1 tsp whole cumin seeds and make fine dough with enough warm water . knead gently . set aside for 15 minutes .
make balls of dough and roll it with kitchen rolling pin . cut it from middle and make cone shape shown in picture .
to make filling :
in a mixing bowl take mashed potato add Chinese salt , chopped green chilly, red chilly crushed , green coriander leaf , carom seeds , crushed coriander seeds , crushed fennel seeds , mix well and set aside .
heat 1 tbsp oil in frying pan and add ginger garlic paste , and add green peas and stir for 3 minutes . then add potato mixture . and sauté .
put this dough in cone mixture . then at the edge of cone put flour paste and stick it .
