hara masala biryani / reshmi biryani

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 . 
• serve with curd raita . 

how to make sheer khurma

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 . 

makhane ki kheer

cooking time : 30-35 minutes preparation time : nil 











ingredients :


balooshahi               5 to 6 crushed 
milk                                 2 liter
sugar                                200 grams
clarified butter                1 cup
raisins                             1/4 cup
chopped almonds            1 /4 cups
chopped pistachio           1/4 cup
chopped cashew               1/4 cup
makhane                             1 cup
dried dates                        seed removed  300 grams (soaked in milk over night )
saffron strands                   pinch .

method :

• in a heavy bottom pan melt ghee and fry pistachio , cashew nuts , and raisins , remove and set aside . 
• add khoya and saute till khoya get nice golden color . ( do not burn keep stirring )
• now add milk and dates and cook on slow flame for 30 minutes or till milk get nice golden brown color . add saffron strands , and balo shahi and cook . 
• add sugar , nuts . 
• in another pan melt 1 tbsp of ghee and add makhane and roast it for 2 minutes then add this into milk being cooking .
• remove in a serving bowl and serve . 

matar &pitsachio ki kheer / Peas pudding

cooking time : 20 -30 minutes 

preparation time : 5 minutes 










ingredients :


milk full cream               1 liter 
milk powder                    1 cup
khoya                             1 cup
green peas blanch          1 cup crushed 
sugar                             1/2 cup
cardamom pods             6 
pistachio                        1/2 cup roughly chopped 
almonds                       20/ 25 chopped 
corn flour                    1 tbsp

to garnish :
silver balls               1 tbsp
peas                           3 
almonds                  4 to 5 pealed 




method :

• in a deep bottom pan boil milk and stir occasionally cook 10 minutes add milk powder , and 6 cardamom seeds . 

• add 20 -25 chopped and fried pistachio , add 1 cup khoya , .

• in a small bowl take corn flour and add boiled (room temperature ) water and make fine paste . stir continuously and cook about 10 more minutes.
  
  
  

• remove in a platter and garnish with silver  balls , almonds and peas 

chicken rezala / spicy chicken curry / murgh shorba

cooking time : 30 minutes 
preparation time : 15 minutes 

ingredients :

skin less chicken              500 gram chopped in 5 pieces
green cardamom                5
cinnamon stick                     3 (one inches each )
cloves                                  2
curd                                     1 cup
bay leaf                            3
onion paste                       2 medium size
ginger garlic paste          1 tbsp
chopped green chillies           3
poppy seed                            2 tsp
cashew                                    10
white pepper powder              1 tsp
saffron strands                     few
green chilies                              2 finely chopped
garam masala powder             1/2 tsp
ghee/oil                                    3 tbsp

mutton marination :

mutton
curd
ginger garlic paste

tempering :

onion                            1 slice
oil                                  1 tbsp
whole red chillies         3 to 4

preparation :

1. in a large mixing bowl take chicken pieces add 1 tbsp curd salt , and 1 tbsp ginger garlic paste and mix well . cover this with plastic wrap and set it in refrigerator to marinate for 4 to 5 hours . 
2. in a small pan take 1/4 curd of water add peeled cashews and poppy seeds and boil it . when water starts boiling close the flame , and allow it to get on room temperature then grind it in a mixture jar and make fine paste set aside 

method :

• in a heavy bottom pan heat up ghee add bay leafs , green cardamom , cloves , cinnamon stick and stir for a while , 

• add onion paste and stir till onion  get nice light golden color . 

• add ginger garlic paste and marinated chicken . and stir till chicken get changes the color . this will take about 3 to 4 minutes on high flame . 

• add white pepper powder ,  whisk curd ,salt , chopped green chillies , and stir . and add 1/2 cup of water cover and cook for 20 minutes on slow flame . 

• add prepared cashew and poppy seeds paste ,garam masala powder ,saffron strands   and sauté. again cover and cook on very slow flame for 3 to 4 minutes till oil comes out .and chicken get simmer 
• remove this in serving bowl and set aside . .

for tempering :

• in a small tempering pan heat oil add dry whole red chillies and cook it for 1 minute on slow flame then add onion slice and cook till onion get golden color . 

• pour this mixture over prepared chicken . and serve with naan , steam rice , zeera rice   

chocolate truffle

cooking time : 5 minutes 

preparation time : 15 minutes 








ingredients :

cream                1/2 cup

dark chocolate chopped                1 cup
butter                                                 1 tsp
melted chocolate                                 1/2 cup
paper cases                                         10


to garnish:

cream                        2 tbsp

method :

• to prepare chocolate truffle heat cream in a pan .

• in a  large mixing bowl take dark  chocolate , heated cream , butter mix all together and set in refrigerator for 2 hours .

• make small round shape choco ball out of the prepared mixture , dip them in melted chocolate and keep them in refrigerator for 20 minutes . 

• place paper cases in a serving dish and put choco ball in that . garnish it with creams. 

chocolate fondant

baking time : 10-12 minutes 
preparation time : 20 minutes 







ingredients :

icing sugar  sugar         200 grams    
flour                                 32 grams
dark chocolate                         141 grams
eggs                                               3
butter                           70 grams 
vanilla extract or green coriander powder  1/4 tsp




method . :

• in a double boiler (or place a bowl over boiling water ) and melt chocolate and butter together .keep stirring . until chocolate and butter get melt .

• add vanilla extract , or green cardamom powder  and again mix well .

• in another bowl beat egg and sugar together until you get very fluffy mixture .

• now add spoon by spoon melted butter and chocolate mixture in egg mixture and continue mixing or beating egg mixture . keep adding chocolate and butter mixture in it till it get finish. 

• now add flour into chocolate mixture and again mix well . 

• now grease the mold or any oven prove bowl with butter .

• pour the prepared chocolate mixture in each bowl .

• bake it in oven at 400 F for 12 to 13 minutes (depends on your oven ).

• remove and allow it to come on room temperature .un mold it. 

• serve .its inside juicy chocolate cake is ready .

kur kuri mutton chops (crispy mutton chops)

coooking time : 30 -35 minutes 

preparation time : 15 minutes 










ingredients :

mutton chops                    1 kg
ginger garlic paste           1 tbsp


to make paste :

black cardamom sees                 1
green cardamom                     3
mace                                     1 inches
cloves                              2
black pepper                           2
cinnamon stick                       1
red chilly powder                    1 tsp
onion                                           1 chopped finely
oil                                                2 tbsp
salt to taste

other ingredients :

oil to fry
chaat masala to garnish (optional)


method :

• in a cooker heat 2 tbsp oil add grated onion and stir till onion get golden color add chopped and ginger garlic paste and stir .

• at the same time in a mixture jar take black cardamom , green cardamom , black pepper , mace , cloves , Cinnamon stick , and little bit water and make fine paste .pour this mixture into cooker and stir well,and 1/2 cup of water& pressure cook it for 2 whistles . after that cook on slow flame .

• open the lid if there is water dry it on high flame . 

• heat oil in a pan and deep fry until golden color .

• remove in platter sprinkle chaat masala and serve hot with hari chutney  .

lucknowi sheer khurma

cooking time : 40-45 minutes
preparation time : NIL 










ingredients :


milk                                                                                         2 liter 
seeds removed roughly chopped dry dated  (chohara )              10 - 12 
chopped coconuts                                                            2 tbsp
sugar                                                                        1 cup 
chopped and roasted almonds                                     10-12
chopped and roasted  cashew                                       10-12
charoli (chronji)                                                       2 tbsp
chopped  pistachio                                                2 tbsp
fox-nuts   (makhana)                                            50 gram
black cardamom powder                                   2 pods
ghee                                                                    4 tbsp
siwaiyan         (vermicelli )                                        1 tbsp roasted 
kewra drops                                                           few 


method :

• in a heavy bottom pan take chohara(dry dates ) and cook on slow heat till milk get light golden color .stir occasionally to oviod burning )
• add roasted siwaya (vermicelli , sugar , kewra water , chopped nuts , and cook .again for 10 minutes .
• remove in a serving bowl .
• in other pan heat up ghee and roast makahana (fox-nut ) and chronji (charoli).
• pour this roasted makhana(foxnuts) over prepared sheer khurma(milk pudding) . spread pinch of cardamom powder , few drops of kewra water and fried nuts . 
• serve hot .

sheer khurma

cooking time : 45 minutes .
preparation time : 5 minutes 














ingredients :


dried siwayee  packet                  1 roll
milk                                            2 littler
dry dates (chohara )                        1 cup roughly chopped seed removed .
khoya                                               4 tbsp (half cup )
ghee                                                   1/2 cup
raisins                                                3 tbsp 
nuts                                                     3 tbsp (chopped gently)
(pistachio, cashew, almond)
saffron                                                   1/2 tsp or 1 tsp (crushed )
green cardamom powder                        1 tsp 
kewra water                                            1 tsp

to garnish :

silver cover ( optional ) 
nuts                                                1 tsp




method :

• heat up 2 tbsp ghee in a heavy bottom and large opening pan . when ghee get melted add chopped nuts and fry them till they get roast . now remove them  into a bowl and set aside .

• in a same time take dry dates pieces (chohara) in a heavy bottom large opening pan add milk and cook then on slow heat .boil milk into it till it milk get changes color to light brown .about 30 minutes keep stirring in between 

• in a same ghee add siwaiyan and stir them on medium slow flame till they get nice light brown color .remove them into platter and set aside .

• now add left ghee into same pan add khoya and allow it to melt , now add cooked milk . kewra water green cardamom powder , saffron . and allow it to get a boil .

• now add roasted sewaiyee and cook it in milk for 15 very slow fcover the pan half .keep stirring in between .
• at the end add nuts raisins . garnish it with silver cover .(chandi ka wark)

• remove in a bowl and serve warm .

kala gulab jamun

preparation time : 20 minutes 
cooking time : 50 to 60 minutes 











ingredients :


condensed milk         100 gram
cottage cheese                   125 gram     ( homemade preferable one day old)
 refined flour                     3 tbsp
baking powder               1/4  tsp
ghee / butter                  1/2 tbsp
sugar                              1 cup ( for powder )
green cardamom powder    1/2 tsp
sugar                             2 cups
water                                2 cups
oil to fry

to garnish:

silver cover                   1 

preparation :

• in a mixture jar take 1 cup of sugar to make fine powder . blend well and make fine powder remove in a plate set aside .
• now in the same mixture jar take roughly crumbled home made cheese and blend it for 1 minutes.
• now in blended cheese add 1/2 tbsp ghee,   3 tbsp of refined flour , 1/4 tsp of baking powder , and 100 grams of canned condensed milk blend all the mixture we
• now in blended cheese add 1/2 tbsp ghee,   3 tbsp of refined flour , 1/4 tsp of baking powder , and 100 grams of canned condensed milk blend all the mixture well you will get a sticky dough no panic .
ll you will get a sticky dough no panic . 
• remove it into a bowl and allow it  remove it into a bowremove it into a bowl and allow it  remove it into a bowl and allow it to rest for at-least 20 to 25 minutes on room temperature .l and allow it to rest for at-least 20 to 25 minutes on room temperature .
• at meanwhile make sugar syrup on another pan . add 2 cup of water and 2 cup of sugar in a pan and cook it until sugar get melt and water get change color into pale yellow color .shown in picture .add green cardamom .and turn
• in a mixture jar take 1 cup of sugar to make fine powder . blend well and make fine powder remove in a plate set aside .
 off the heat .(you must stir while making this syrup) .

method :

• now take our cheese mixture after 25 minutes it prepared , take enough the size of ball (rasgulla u want) into your hand make ball and press it between your palm again round it and make very smooth balls of all the mixture .you will get about 10 to 12 balls in above written quantity.
• dip this prepared balls into powdered sugar and allow it to get well coated with powdered sugar
• heat up enough oil in a heavy bottom pan / kadahi . do now over heat . the temperature must now cross 105 degrees . put this cheese ball into it and deep fry until it get coffee color .
• remove it into plate .
• now put this into prepared sugar syrup and allow it to absorb syrup .
• garnish it with silver paper .

precautions :

1. the tempreture of the oil must not cross 105 degrees , that means oil must not be too hot .rasgulla balls will take some time to get up in oil about 4 to 5 minutes after putting them into oil .

2. you must stir oil around the rasgulla ball after putting rasgulla balls into oil. do not touch rasgulla ball in between frying .

3. rasgulla balls must be too smooth .

4. at the time of adding rasgulla balls into sugar syrup make sure that syrup has to be warm .

5. to check whether rasgulla cut the rasgulla after frying if there is white small round in the middle of rasgulla that means its not fully fried .that rasgulla do not absorb syrup .

6. people who are wight conscious and are on balanced diet stay away from it .