Beef Paya (Beef leg recipe)

 cooking time : 3 to 5 hours
preparation time : 30 minutes 


ingredients :

beef legs                     4
chopped ginger               2
crushed garlic                 10-12
roughly chopped onion              2
salt to taste
clarified butter           1 cup
ginger garlic paste         3 tbsp
onion sliced                  1/2 kg
red chilly powder          3 tbsp
turmeric powder              2 tbsp
coriander powder             2 tbsp
garam masala powder       1.5 tbsp
curd                                   300 to 500 gram
water                                 3 liter
fenugreek leaf                tbsp
fresh coriander leaf chopped          1 cup

method :




step 1 :

• in a deep bottom pan take beef paya (washed )add water 1 tsp salt , crushed garlic , 2 bay leaf , roughly chopped onion , roughly chopped peeled ginger allow it to get boil then cover and cook on slow flame for 4 to 5 hours . 

• after that drain the stock and set aside , take beef paya on other pan remove bay leaf , and ginger . 

step 2 :

• in other leave bottom pan melt 1 cup of clarified butter ( ghee ). . add 1/2  sliced onion and sauté till onion get nice golden color . after that  add ginger garlic paste and sauté for 1 minutes , turmeric powder , coriander powder red chilly powder and garam masla powder . sauté till oil comes out . this gonna take about 2 to 4 minutes .

• now close the flame add curd and stir till all spices get gently mix with curd then again place the pan on fire and cook . cook and stir occasionally about 10 minutes on slow flame . 

• add beef leg pieces and sauté for 3 to 5 minutes then add stock , salt , and coriander leaf. cover and cook on slow flame for 20 minutes.

• leave  the pan as it is do not stir . for at-least 30 minutes . 

• after that remove in serving bowl and serve .  

schezwan fried rice

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Preparation time : 5 minutes

Cooking time :  30 minutes 

ingredients :

cooked rice                      3 bowl
oil                                      2 tbsp
chopped garlic                   3 to 5 clove   finely chopped
green capsicum                  1/2  medium finely chopped
1 medium cabbage               1/2 finely chopped
green onion                        2 onions  finely chopped
white pepper                       1 tbsp
French beans                       12 to 15 finely chopped
tomato ketchup                  1 tbsp
soya sauce                          1 tbsp
salt to taste                          pinch
vinegar                                 1 tbsp
schezwan sauce                   1 tbsp
carrot                                   1 medium finely chopped    

method :

• heat up oil non stick pan  add chopped garlic cook for one minute

• add green capsicum , cabbage , green onion .carrot and French beans  and sauté for 2 to 3 minutes .

• add salt , pepper powder , tomato ketchup , schezwan sauce , soya sauce and mix well .
• add cooked rice and toss the pal with vegetables .

• add vinegar as per your taste . 

• remove in a plate and garnish with left  green onion.

• serve hot .

         

chicken spring roll

                                                                                                

Preparation time : 5 minutes

Cooking time :  30 minutes 

 

ingredients :

chicken(minced) keema               1 cup
ginger paste                    1 tsp
garlic paste                      1 tsp
oil                                    1 tbsp
salt to taste
tomato ketchup                1 tbsp
soya sauce                        2 tsp
vinegar                              1 tsp
spring onion                       1 sliced
carrot                                 1/2  finely sliced
green capsicum                   1/2 finely sliced
cabbage                                 1 cup finely chopped
French beans                        1/6 cup finely chopped (optional )
green chilly paste                    1 tbsp
pepper powder                       1 tsp


method :

• in a pan heat up oil add ginger paste , garlic paste , chicken keema (minced) , and sauté one more minute

• add green chilly paste , soya sauce , tomato ketchup ,salt  and black pepper powder and stir well .

• add 1/2 cup water cover the pan for just one more minute . sauté till the gravy become thick .

• now in deferent pan  add 1 tbsp oil , add green capsicum , sauté 1/2 minute add French beans , spring onion , and carrot sauté well .

•  add green capsicum and sauté for 30 sec now remove this vegetable mixture into chicken pan and mix well till the chicken  gravy and vegetable mix own ..

• take spring roll sheet and place the mixture on sheet as shown in pic . and make paste of flour and water to close the ends on roll .

• heat up  oil in a pan to fry , fry the spring roll  and remove per cool down

• cut it and serve it with any sauce ,

zeera rice

Preparation time : 5 minutes

Cooking time :  30 minutes 

ingredients :

rice                                                 2 cup
onion                                               1/2 finely chopped
salt                                                     1 tsp
cumin seeds                                    1 /2 tsp
oil                                                  1 tsp
bay leafs                                           2 or 3
green cardamom                               2
Cinnamon  stick                                 1 inch
kesar (saffron )                              2 tbsp socked in water or milk (optional )


fried onion slices                           1 tbs

method :

• heat up oil or ghee in a pan  and add cumin seed and bay leafs  ,cinnamon  stick and green cardamom.

• add chopped onion and cook till onion get fine light golden color and add 3 cup water .

• when it start boiling add rice ( pre washed ).

• let it be cook 3 minutes on high flame. at  then  cover the pan and cook on low heat for 10 minutes .

• open the pan and at this stage add fried onion slices and saffron water , again cover the pan and cook for 3 to 4 minutes more .

• remove in a plate .

• ready to serve .with any gravy

Haryaali murg ( green chicken curry )

Preparation time : 5 minutes

Cooking time :  30 minutes 

ingredients :

chicken          1 kg skin removed and sliced
ginger paste    1/2 tbsp
garlic paste      1/2 tbsp
coriander powder  1 tbsp
red chilly powder   1/2 tsp
cumin powder         1 tsp
all spice powder       1 tsp
bay leafs                    2
ghee / oil                       3 tbsp
salt to taste
green chilly for garnish

green sauce    :

spinach                         2 cup 

fresh coriander leafs      1 cup
mint leafs                     1 cup
green chilly                    4 to 5 
yogurt                            1/2 cup

method  :

for sauce 

• in mixture grinder jar take spinach leafs , green coriander leafs , mint leafs, and green chilly . and make fine paste 

• add  yogurt and mix well green sauce is ready to use 

1 st marination :

• take chicken in bowl and add green chilly paste ,lemon juice , ginger paste , garlic paste and marinate it for 1/2 hour .
  
  

• now put this chicken into pan and add green sauce , cumin powder , Coriander  powder , red chilly powder, garam masala (all spice )powder , salt  mix well . add oil and again  mix well . cover the pan .

• now put this pan on high flame for 3 minutes .then slow down heat and cook for 15 minutes on very low flame . (but open the cover on every 5 minutes and stir well and gain cover it  )
  
  

• open pan and cream mix well cover the pan and again cook for 3 minutes on low flame .
  

• remove in serving bowl and serve  with bread  or steam rice  .( be care full the gravy must be very thick .)
  
  

 

butter chicken restraunt style

Preparation time : 10 minutes

Cooking time :  30-40 minutes 

ingredients :

for chicken :
boneless chicken                    chopped into 1 to 2 inches cubes roughly
lemon juice                             1 tbsp
salt to taste
green chilly paste                       1 tsp
red chilly paste                           1 tsp
thick yogurt                                        1 cup
chaat masala                                    1/2 tsp
cumin powder                              1/2 tsp
coriander powder                           1/2 tsp
tandoori masala                              1 tbsp
mustard oil                                      1 tsp

for gravy :

cumin seed                          1 tsp
onion                                   1 finely chopped
ginger garlic paste                 1/2 tsp
coriander powder                  1 tsp
green chilly paste                      2 green chilly paste
red chilly powder                      1 tsp
tomato                                        4 to 5 tomato boiled
tomato puree                               1 cup
fenugreek leaves                             1 tsp
gram masala                                   1/2 tsp
salt to taste
orange food color  orange a pinch
ketchup                                              1 tbsp
sugar                                             1/2 tsp
cream                                                1 cup

preparation :

chicken :

1st marination :
take a bowl and add chicken pieces and red chilly powder and lemon juice mix well . cover the bowl and set in refrigerator for 1/2 hour .

2nd marination :

remove the bowl from fridge add add coriander powder , chaat masala , tandoori powder , red chilly powder , cumin powder , mustard oil , salt , curd , mix well .and marinate it for 1 hour .

heat up a pan or griller , brush some oil and put the chicken pieces on it one by one and cook 3 to 4 minutes on both side , remove in a plate and set a aside .

for gravy :

in a pan heat up oil / butter , salt, add cumin seeds , and chopped onion and sauté till till onion gets light brown color . add tomato  , coriander powder , cumin powder , red chilly powder , and sauté for 5 minutes .


remove this mixture into mixture jar and grind till its get super fine smooth .

now again put this mixture into same pan , add ketchup tomato puree and cover the pan till oil comes out from mixture .

add fresh cream , fenugreek leaf and garam masala  powder and 1 tbsp butter cover the pan and again cook for 5 minutes on very slow heat .

remove in a bowl and serve with rice .

keema masoor pulaav / biryani

Preparation time : 15 minutes

Cooking time :  45-60 minutes 

ingredients :

for mutton :

mutton mince                       1 kg
ginger paste                             1 tsp
garlic paste                               1 tsp
yogurt                                  1/2 cup
onion                                    6 to 7 medium size
green chilly paste                    1 tbsp
tomato                                  5 to 6 medium size  finely chopped
red chilly powder                           1 tsp
coriander powder                      1 tbsp
turmeric powder                           1/2 tsp
whole spice powder (garam masala )                   1 tsp
fresh coriander leaf                           1 cup chopped
fresh mint leaves                                1 cup chopped
egg                                               2 boiled
salt to taste
ghee   / oil                                           1 cup



for rice :

basmati rice                                        1 kg
salt to taste
bay leaf                                           2
black pepper                                  6 to 8
black cardamom                              2
green cardamom                              3
cumin seeds                                      1/2 tsp
saffron  water                                    4 tbsp (saffron  soaked in water )


for masoor daal (full lentil ):

masoor daal ( full lentil)                         1 cup ( soaked in water for 1/2 hour )
salt to taste

method :

 for mutton mince :

• in a deep pan heat up ghee /oil and add finely diced onion and fry it on high flame till onion get nice brown color , remove in a plate  . put half onion again in pan  add ginger paste , garlic paste ,green chilly paste  and sauté for 1 minute .
• add mutton mince / keema and sauté. add yogurt and sauté till yogurt get mix well  .
• add finely chopped tomato , coriander powder , whole spice garam masala powder , cumin powder , red chilly powder .and salt , again mix well .
• cover the pan and cook for 1 minute on very slow flame till oil  comes out from mince .
• open pan add 1 cup water and cook for 20 to 30 minutes till mutton mince get cooked well .

for daal :

• take a pressure cooker take watery soaked (lentil )masoor daal add salt and 1/4 cup water . and cook for 2 to 3 whistle  .

• open the cooker. if there is water left on cooker cook on high flame till water get evaporate , and only daal is left .

for rice :

• soaked the basmati rice in water for 1/2 hour drain the water from it .

• heat up a pan  with 3 to 4 cup of water .

• add whole spices ,( black cardamom , green cardamom , bay leaf , cumin seed ,black pepper ) and allow the water boil .
• when water start boiling add rice and cook on high flame till water start boiling with rice .
• cover the pan for 5 minutes and cook on slow flame .
• open the pan check the rice . if it is 95 % done  drain the water from it and set aside . 

• boil the egg peel it and cut into 8 parts in each as as shown in pic .

assembling :

step 1   :    in a big pan make 1 layer of rice .
step 2    :   put saffron water on it evenly
step 3    :   put  fried onion layer on it evenly
step 4    :   put finely chopped coriander leaf and mint leaf evenly
step 5    :  put mutton mince layer finely
step 6    :  put masoor daal (full lentil) layer
step 7   :   put mint and coriander leaf layer evenly
step  8 :   put fried onion layer
step  9 :   put rice layer finely
step 10 :  put fried onion evenly


step 11 :     put some saffron water
step 12 :     put some  2 tbsp ghee evenly


cover the pan tightly so that steam do not come out from pan . and cook on very slow flame for 15 minutes .
remove in serving plate .and serve it with raita .




note :

u can use dry nuts in this recipe too . like cashew nuts etc

chicken tikka

preparation time :15 minutes

cooking time   :10 minutes 

ingredients :


chicken breast                1 cup chopped in 1 inches cubes
hunk curd                       1/2 cup
tandoori masala               1 tsp
cumin powder                   1/2 tsp
coriander powder              1/2 tsp
red chilly powder             1/4 tsp
ginger paste                      1 tsp
garlic paste                        1 tsp
mustard oil                         1 tsp
lemon juice                         2 tbsp
salt to taste
ketchup                             1 tbsp
soya sauce                         1 tbsp
green chilly paste                  1 tbsp
onion                                    1 chopped in 1 inch cubes or triangle
green capsicum                     1 chopped in 1 inch cubes or triangle
sate stick                               10 to 15
oil to fry or brush

method :

• take all the ingredients in a large bowl mix well and cover the bowl with plastic wrapper and set it into fridge to marinate at least for 2 hours ..

• put all the sate stick into chilled water for 1/2 hour before making or frying .

• put the chicken pieces , onion and capsicum on by one as shown in picture .

• heat up griller brush some oil and grill it on both the side for 2 minutes till chicken get cook .dont over cook it.

• remove in a plate and serve with any sauce, chutney and lemon .