Murgh Musallam

                    MURGH MUSALLAM

 

Ingredients:

·      1 whole chicken( cleaned from inside)

·      4 tbsp hung curd

·      2 large onions, 2 small tomatoes, 2 black cardamoms, 1 inch cinnamon, 2 cloves, 1 green chilli( make a fine paste of all these)

·      50 g cashew nuts, dried water-melon seeds 1 tbsp, 2 tbsp kismis( make a fine paste of all these)

·      4 tbsp ghee

·      6 tbsp refined oil

·      1 tsp red chilli powder

·      1 tsp ginger paste

·      2 tsp garlic paste

·      2 tbsp curd

·      2 boiled eggs

·      Salt to taste

 

Preparation:

Step 1:

First stitch 2 boiled eggs inside the opening of the chicken and then marinade the chicken with hung curd,1tsp ginger paste, 1 tsp garlic paste, salt and 2 tbsp refined oil and refrigerate it for 4 hrs.

 

 

 

Step 2:

Now take a pan, put ghee and 4 tbsp refined oil. When the oil is ready add the whole marinated chicken in it and fry it in a low flame turning each side for 20 minutes or till it is cooked or it turns golden brown. Take out the chicken from pan.

Step 3:

Now add the onion-tomato paste, 1 tsp garlic paste, red chili powder and cook it covered in a low flame for 2-3 minutes. Now add the cashew nut paste, salt and curd and cook it covered in a low flame for 3-4 minutes. Now open the lid and add the fried whole chicken and cook it covered in a low flame for 4-5 minutes and turning the chicken once in between.

Now the dish is ready to be served.

This dish can be served best with Naan, Paratha or Pulao.

 

                Crunchy Fruity Float

 

Ingredients:

 

·       2 Large Scoops Vanilla Ice-cream

·       Fruits (cut into small pieces as per choice)

·       Strawberry Jam

·       1tbsp Muesli Cornflakes

·       2 Almonds(Finely Sliced)

Preparation:

 

Step 1:

 

First take an ice-cream bowl or glass and put the vanilla ice-cream in it.

Step 2:

Now, add the fruits, almonds and muesli cornflakes to it. Top this with strawberry jam and serve.

 

 

               Sukha Chilli Chicken

 

Ingredients:

 

·       Boneless Chicken Pieces 500g.

·       1 Large Green Capsicum.

·       3 Large Onions.

·       1 Small Carrot.

·       5-6 Beans.

·       10 Cloves Garlic.

·       1tsp Ginger-garlic Paste.

·       3tbsp Soya Sauce.

·       2tbsp Tomato Sauce.

·       1tbsp Green Chilli Sauce.

·       2tbsp Sweet Chilli Sauce.

·       1tbsp Worcestershire Sauce.

·       2tbsp Vinegar.

·       2tbsp Plain Flour.

·       3tbsp Corn Flour.

·       5tbsp Refined Oil.

·       Salt to taste.

Preparation:

 

Step 1:

 

First marinade the chicken pieces with 1tbsp vinegar and salt and 1tsp Worcestershire sauce and 1 tsp Soya sauce and refrigerate it for 2-3 hours.

Step 2:

 

Cut the capsicum ,carrot and onions into dices. Cut the beans into 4 equal pieces and finely chop the garlic.

Step 3:

 

 

Now, add 2tbsp plain flour and 2tbsp corn flour with the marinated chicken. Put a pan on the gas and add refined oil and fry the chicken pieces and keep it aside. Now put the finely chopped garlic, stir it for a few seconds and then put all the vegetables, add salt and stir fry the vegetables in high flame for 2-3 mins. Now mix all the sauces and the remaining vinegar, fried chicken pieces and cook it for a minute. Then mix 1 tbsp corn flour in 3tbsp of water and add this with the chicken and cook for another minute. Now the dish is ready to be served.

 

 

 

 

 

Dahi Paneer Posto

 

                  

                      

     DAHI PANEER POSTO

 

Ingredients:

·        500 ml milk

·        4 tbsp vinegar

·        6tbsp posto(poppy seed paste)

·        4 tbsp curd

·        2 tbsp chopped green capsicum

·        4 tbsp onion paste

·        1 small tomato paste

·        1tsp ginger paste

·        2-3 tsp flour

·        1 tsp garam-masala powder

·        ½  tsp sugar

·        5-6 tbsp refined oil

·        Salt to taste

 

Preparation:

Step 1:

First boil the milk and put vinegar in it to make the paneer. Now strain it and keep it for ½ an hour. Now take the paneer(cottage cheese) in a bowl, add garam-masala powder, salt, ½ tsp ginger paste. Mix all these with your clean hand and shape them into flat rounds. Now put the pan on gas and put oil in it. When the oil is hot , fry the round shaped cottage cheese and transfer them in a bowl.

 

Step 2:

Now put the onion, tomato and ginger paste in the pan, fry it for 2-3 minutes. Then put the chopped capsicum and after 1 minute put the posto(poppy seed) paste, curd, sugar and salt together. Cook this for 1-2 minutes in a low flame. Now put 5-6 tbsp water and the fried paneer pakoras in this and cook for another 2-3 minutes. Now serve this hot with rice or roti.

           

 

Pabda Macher Jhol(Pabda Fish Curry)

PABDA MACHER JHOL(PABDA FISH CURRY)

 

Ingredients:

 

·        Pabda fish 500 g (10 numbers approx.)

·        1 medium sized brinjal(eggplant)

·        2 drumsticks cut into pieces

·        1 tsp kalojeera(onion seeds)

·        3 tsp turmeric powder

·        Salt to taste

·        10 tbsp mustard oil

·        8-10 boris

·        2 green chillies

·        Coriander leaves

 

Preparation:

 

Step 1:

First marinate the fish with salt and 1 tsp turmeric powder for 10 minutes.

 

Step 2:

Now put a pan on gas, put mustard oil in it. When the oil gets heated fry the fish and keep it in a bowl. Now put the brinjals and drumsticks and kalojeera in the pan and fry it covered in a low flame for 2-3 minutes. Again transfer these fried vegetables in a bowl. Now fry the boris in the oil and transfer them in a bowl. Now mix 2 tsp of turmeric powder in 8-10 tbsp water and put this in the oil and let it boil for 1minute. Then put 2 cups of water and let it boil for 3-4 minutes. Add salt as per requirement, add the fish and vegetables, boris and cook for another 2-3 minutes. Now put some coriander leaves and 2 slit green chillies. Serve this with rice.

 

 

Methi Chicken

 

                                    METHI CHICKEN

 

Ingredients:

·      Chicken with bone 500 g

·      Methi Saag 1 bunch

·      2 medium sized onion paste

·      1 tbsp ginger-garlic paste

·      4tbsp hung curd

·      5 tbsp refined oil

·      ½ tsp red chilli powder

·      ½ tsp turmeric powder

·      Salt to taste

 

Preparation:

 

Step 1 :

First marinate the chicken with hung curd, ginger-garlic paste, salt, turmeric powder and chilli powder for 2 hours.

 

Step 2 :

Now cut and wash the methi leaves and strain the water.

 

Step 3 :

Now put a pan on gas and put 5 tbsp oil in it. When the oil is hot put the onion paste in it and fry in a low flame for 2-3 minutes. Then put the marinated chicken in it and cook it covered in a low flame for 10-15 minutes. Stir it in between. Now open the lid and put the methi leaves in it and again cook it covered for 4-5 minutes. Now open the lid and cook it in medium flame for 2-3 minutes or till the chicken is fully cooked. Now serve it hot with roti or paratha.

 

 

This dish is rich in proteins and minerals and oil required in this dish is also minimum. So this is also a very healthy dish.