cooking time : 10 minutes preparation time : 15 minutes serve: 4-6
ingredients : egg 4 boiled rice 2 plate ( 1 kg ) white vinegar 4 tbsp soya sauce 2 tbsp chilly sauce 1 tbsp garlic finely chopped 5 cloves refined flour 1 tbsp chicken powder/ chicken cube 1 spring onion 1/2 cup salt to taste chopped capsicum 1/2 cup chopped carrot 1/2 cup oil 4 tbsp sesame oil 1 tsp method :
to boil rice :
in 1 kg soaked basmati rice add water and 1 tbsp white vinegar, and salt to taste and cook . drain excess water if required . set aside .
fried rice :
heat oil in a pan add chopped garlic and stir for a while add carrot , capsicum , onion and stir for a while . now add boiled rice , along with 4 tbsp white vinegar , chilly sauce , soya sauce , chicken cubes ( mix with refined flour )and mix well cover and cook on slow flame for 2 minutes .
in another pan heat 1 tbsp oil fry egg and mix this rice being cooked . stir gently .
add spring onion , sesame oil and give all the things gentle toss . close the flame . remove in serving platters and serve immediately .
if you want to add chicken then take 2 chicken breast chop it Julian add 1 tsp ginger garlic paste season it with salt and pepper . heat 1 tbsp oil in a pan and stir fry . cover and cook for 3 minutes . add this chicken in rice being cooked . your chicken fried rice is ready to serve .
cooking time : 5 minutes preparation time : 15 minutes
serve:6
ingredients : plum 10 black salt 1/2 tsp lemon juice 4 tbsp mint leaf 2 tbsp ice-cubes 10-15 soda bottle 1 brown sugar 6 tbsp roasted cumin powder 1/2 tsp water 3 cups method :
boil 3 cups water in a pan and add chopped plums ( seeds removed ). get it 2 boil and close the flame . allow it to get on room temperature .
add Brown sugar lemon juice , roasted cumin powder , and ice-cube blend it in blender jar . add few mint leaf . and blend .
remove in sering glass and garnish it with plum slice , and mint leaf
cooking time : 30 minutes
preparation time : 15 minutes
serve:6-8 ingredients : gram flour 1/2 cup curd 2 cup turmeric powder 1 tsp cumin powder 1 tsp garam maala powder 1/2 tsp ginger garlic pat 1 tsp green chilly pat 1 tsp salt to tat
tempering : cumin d 1 tsp whole dry rd chilly 5 curry leaf 6 fenugreek d d oil 1/2 cup clove 3 bay leaf for fritter : onion 1/2 kg gram flour 3 tbsp ginger garlic pat 1/2 tsp cumin powder 1 tsp turmeric powder 1 tbsp green chilly 6 chopped green coriander leaf 4 tbsp alt to tat baking soda 1/2 tsp oil to deep fry method :
in a pa take curd add gram flour alt rd chilly powder , turmeric powder,garam masala powder cumin , ginger garlic pat and whisk . bay leaf add cup water and mix well .
place this on flam and allow it to gt a oil . stir continuously . when it gt oil low down hat ad cook o very low flam for 20 minute .
in a separate bowl take chopped onion , chopped chilly , ginger garlic pat , turmeric powder , cumin powder , salt , baking coda ad gram flour . mix well . add tsp water ad mix .
hat oil i a pa ad deep fry . flip when get golden brown color .
after that put it i kadhi being cooking .
to tempering :
hat cup oil i a turmeric pa ad add curry leaf , fenugreek d , chilly , cumin and pour it over the kadhi .
cooking time : 40 minutes preparation time : 15 minutes serve: 5 ingredients : chicken bone 2 cups spring onion 1/2 cup carrot 1/2 cup chopped garlic 6 crushed ginger 2 ( 1 inches each crushed ) for tempering : oil 2 tbsp chopped garlic 3 others : carrot 1 cup boiled bean 1 cup boiled mushrooms boiled 1 cup chicken balls 1 cup garlic fried 1 tbsp green chilly 3 white vinegar 1/4 cup chines salt pinch white pepper pinch salt o taste preparation :
take green chilly and white vinegar blend together set aside .
fry chopped garlic and set aside .
boil carrot , mushroom , and beans . drain water set aside .
boil 4 cups of water when it starts boiling add 1/2 packet noodles and cover and cook for 5 minutes , drain water and rinse it with chilled water set aside .
take chicken bones along with chopped carrot spring onion , crushed garlic , crushed ginger , and 4 cups of water and cover and cook for 30 minutes at-least .
drain water in a bowl and set aside . (soup )
method :
in a sauce pan boil prepared soup . in a tempering pan heat 2 to 3 tbsp oil ad add chopped garlic when garlic getting golden color pour it over soup being boiling . set aside .
now in a serving bowl take chicken balls along with boiled noodles , spring onion , carrot , bean , garlic fried , and pour soup over it .
add pinch of salt , prepared green chilly and vinegar paste , chines salt , pepper crushed .
serve along with pepper , chilly flakes and and prepared chilly vinegar paste . serve hot .
cooking time : 5 minutes preparation time : 10 minutes serve: 6
ingredients : red drink ( laal sharbat ) 2 tbsp ice cubes 2 cup lemon juice 1/2 cup mint leaf 12-20 sugar 5 tbsp black salt 1 tsp lemon slice to garnish method :
in a pan take 5 tbsp sugar along with 1 cup of water and cook till sugar get completely
dissolved .
in a blender jar take the prepared sugar syrup and red drink , lemon juice , black salt and ice cubes . and run it .
now pour the prepared syrup into a jar and add 2 glasses of water , mint leaf ( roughly chopped , and lemon slices . )
cooking time : 20 minutes
preparation time : 15 minutes serve: 6-10 ingredients :
chicken/ beef / mutton 1/2 kg boneless hung curd 100 grams salt to taste ginger garlic paste 1 tbsp crushed ground cumin 1 tsp crushed pepper 1 tbsp garam masala powder 1 tsp brown onion paste 1 turmeric powder 1/2 tsp mustard oil 2 tbsp sticks as required charcoal as required method :
in a large mixing bowl take hung curd , mustard oil , salt , ginger garlic paste , chilly flakes , garam masala powder , turmeric powder , and fried ground onion and miix well .
add mutton / beef/chicken strips in it and mix well . cover with plastic wrap and set in fridge for 2 hours ( if you are using beef/ mutton add 1 tbsp papaya paste ) .
place trips over sticks and place over BBQ .( or in oven or you can deep fry too )
cooking time : 10-15 minutes
preparation time : 15 minutes serve:8-10
ingredients : for paratha refined flour 1 cup clarified butter 1 tbsp salt 1/2 tsp water as required bihari kebabs as required salad : cucumber 1 sliced lengthwise tomato 1 sliced lengthwise onion 1 sliced lengthwise chutney : tamarind pulp 2 tbsp mint leaf 1 cup salt to taste green chilly 3 to 4 salt to taste cumin powder 1/2 tsp
method :
make fine dough with refined flour salt , and clarified butter . set aside for 30 minutes .
again knead with palm ,and make small balls . then roll it with kitchen roller .
place them over pan and when it get patches over it flip .
rub oil / clarified butter .
remove in a platter and serve with bihari kebabs .
for assembling :
take a paratha place bihari chicken(stick removed) over it followed by cucumber , onion , tomato slices .
cooking time : 60 minutes preparation time : 15 minutes
serve: 6-7
ingredients : whole chicken 1.5 kg (skin removed and finely washed ) rice flour 1 tbsp garlic paste 2 tbsp onion grated 1 coriander powder 1 tsp papaya paste 1 tbsp green chilly paste 1 tbsp lemoon juice 2 cumin powder 1 tsp red chilly powder 1 tbsp crushed black pepper 1 tbsp garam masala powder 1 tsp tandoori color / red food color 1/4 tsp tamarind paste 2 tbsp white vinegar 4 tbsp mustard oil 2 tbsp kewra essence 2 drops salt to taste oil 4 tbsp for rice : basmati rice 1/2 kg ghee/ clarified buttter 1/2 cup whole black cardamom 3 whole cumin seed 1/2 tsp cinnamon stick 2 pepper corn 6 to 9 bay leaf 2 garlic paste 2 tbsp fried onion 1/2 cup salt to taste egg for serving ( optional ) method:
to prepare chicken wash chicken gently . make deep cuts over thigh .
in a small bowl take rice flour , garlic paste , grated onion , lemon juice , coriander powder , cumin powder , salt , red food color , tamarind pulp , crushed black pepper , white vinegar , papaya paste , red chilly powder , green chilly paste , garam masala powder ,2 tbsp mustard oil and mi x well .
now rub this paste over the chicken nicely . covet it with plastic wrap and put it in fridge for overnight .
steam it for 25 minutes .
rub oil over chicken and grill it in oven for 5 minutes .
for rice pulao :
heat ghee/ butter in a pan add cardamom , bay leaf , peppercorn , cinnamon sticks, cumin seed , and stir for a minute . add garlic paste and saute for a minute .
add rice and water and salt . and cook till rice get fully done .
in end add kewra water and sprinkle food color , and cover and cook for 5 more minutes on very slow flame .
assembling :
remove cooked rice pulao in a platter , and put prepared chicken over it with its gravy / masala .
place eggs over the rice .and sprinkle fried onion all over the rice .
put lemon slices over the corner if you like and serve a royal dinner with your love ones .
cooking time : 20 minutes
preparation time : 15 minutes
serve:6
ingredients :
brinjal(eggplant or aubergine) 2 (chopped in large size cubes ) potato 2 peeled ( and chopped in cubes ) green chilly 6 finely chopped ginger garlic paste 1/2 tsp chopped garlic 7 cloves curry leaf 5 cumin seed 1 tsp mustard seed 1/2 tsp tomato 2 medium size chopped coriander powder 1/2 tsp garam masala powder 1/2 tsp salt to taste oil 4 tbsp green coriander 2 tbsp preparation :
take a pan and half fill it water . now wash brinjal and cut it in cubes in 1/2 filled pan .
peel and cut potato in cubes in same pan .
cut tomato , onion ,finely cut garlic cloves , green chilly ,and put all in separate separate platter .
method :
heat oil in a pan add chopped garlic ,onion , curry leaf and cumin seed . saute for a minute . add potato, ginger garlic paste , and brinjal and saute for 2 to 4 minutes .
add salt , green chilly ,ginger coriander powder , garam masala powder , tomato and saute again for 2 to 4 minutes .
add 1/2 cup of water and cover and cook till it get fully done . this may take about 15 minutes .
in the end add chopped fresh coriander leaf / parsley . and green chilly slices .
cooking time : 15 minutes preparation time : 15 minutes
serve:5
ingredients : beef / mutton boneless 1/2 kg ( long in size )
ginger garlic paste 1 tbsp papaya paste 1 tbsp green chilly paste 1 tbsp mint paste 8 mint leaf garam masala powder 1/4 tsp green coriander paste 1 tbsp cream 1/2 cup egg 1 refined flour 1 /2 cup sate stick/ screwer's as required salt to taste oil to deep fry preparation :
marinate mutton / beef pieces ,
grind , mint , coriander leaf and green chillies together and make thick paste .
break egg in a plate and add 3 to 4 drops of water and pinch of salt whisk . set aside .
take refined flour in a platter and set aside .
method :
take mutton pieces in a bowl add ginger garlic paste , mint , coriander , green chilly paste salt, garam masala powder . and mix well marinate for 1 hour .
later add 1/2 cup of cream and again mix well and marinate for 1 more hour .
place the marinated pieces over stick, coat each mutton/ beef stick in flour and dip in egg mixture deep fry in hot oil on medium flame . flip when it get nice golden color .
cooking time : 30 minutes preparation time : 15 minutes
serve: 6
ingredients : sela or basmati rice 1/2 kg soaked in water for 1 hour chicken skin remove 12 piece 1 kg lemon juice 2 ginger garlic paste 1 tbsp yogurt 1 cup black pepper crushed 1 tsp sliced green chillies 7 chopped onion 2 fried onion 1/2 cup yellow food color pinch oil 1 cup butter 2 tbsp mint leaf 1 cup cream 1 cup milk 1/2 cup salt too taste biryani essense or kewra essense few drops to serve : raita 1 cup ( optional ) method :
marinate chicken with ginger garlic paste for 1 hour .
add 1 cup yogurt , green chilly paste , salt ,1/2 of chopped mint leaves and cook for 10 minutes on slow flame. when water get evaporate add crushed peppers , and squeeze 2 lemon juice in it .
add fresh cream and stir for a while .
in a separate pan fry the onion and pour that hot oil over chicken being
cooked .
in a separate pan boil rice with bay leaf 3 green chilly slices . when rice get cook about 60% drain the water and set aside .
place a/2 of that rice in a pan add a layer of cooked chicken over it . again place left of rice over it .
put butter. 1 tbsp clarified butter , milk ,fried onion , kewra Essene , and pour 1/ cup of milk over the top .
tightly cover the pan cook on high flame for 5 minutes then on slow flame for 10 minutes .
cooking time : 40-45 minutes
preparation time : 15 minutes serve:6-8
ingredients : milk 2 liters sugar 1/2 cup condense milk 1 tin evaporated milk 1 tin green cardamom powder 1/2 tsp saffron strands few fried chopped almonds 1 tbsp fried chopped pistachio 1 tbsp fried vermicelli 2 tbsp clarified butter 1 /2 cup mava 1 cup method :
heat clarified butter in a pan add mava and sauté continuously till mava get nice golden color , fry on slow flame . add milk , 1/2 of fried pistachio , fried almonds , green cardamom powder , sugar and boil for 10 minutes .
add vermicelli saffron strands condense milk , evaporated milk and boil on slow flame till butter comes out . that process take 1/2 hour .
remove in a serving bowl and garnish with left of almonds and pistachio . best to serve when it is little hot .
cooking time : 10 minutes
if you want to add chicken then take 2 chicken breast chop it Julian add 1 tsp ginger garlic paste season it with salt and pepper . heat 1 tbsp oil in a pan and stir fry . cover and cook for 3 minutes . add this chicken in rice being cooked . your chicken fried rice is ready to serve . 
