FOOD SAFARI

Chicken Biryani. Ingredients: For the chicken marinade: Chicken 1 Kg. Ginger garlic paste 2 tbsp Red Chili Powder 1 tbsp Salt to taste Yoghurt 1 cup Garam Masala 2 tsp Green Cardamom powder 1 tsb Brown Onions 1 cup Pure Ghee 4 tbsp Freshly chopped coriander 2 tbsp Mint leaves 10-12 Green chili 10-12 broken ones Turmeric 1/4 tsp. Lemon juice from 1 lime Coriander 10-12 finely chopped Saffron added to 1/2 cup warm milk – 1/2 Tspn Melted ghee -2 cups For the rice: Rice 1-1.5 cups soaked for 30 minutes Black cardamom 3 Green cardamom 6 Cloves 6 Black Pepper 6 Bay Leaf 2 Cinnamon Stick 1 inch Method: Add all the ingredients for the chicken in 1 above and massage chicken with marinade and let sit for 1/2 an hour. Add the spices in the 4 cup water that is set to boil. Add the rice that is has been soaking for 20 minutes. When the rice is 3/4 done, layer the half rice over the chicken (and let some of the water come along). Sprinkle some coriander (1 tbsp) , mint leaves (6-8), brown onions (2

Shami Kabab  Ingredients- Mutton pieces ( mince) - 250 gm Chana daal - 1/2 cup ( soaked) Ginger garlic paste- 1 tsp Dry red chillies - 5-6 Onion - 1/2 cup ( chopped) Garam masala powder- 1 tsp Salt - to taste  Green coriander- 1/2 cup chopped  Green chilli- 2 ( chopped) Egg - 1 ( beaten)  Oil - for pan frying  Method- In a medium pan boil meat with daal,ginger garlic paste,red chilli and salt.cook untill meat is cooked and all the water almost gone. Now grind it in a food processor. Mix in green coriander leaves,green chilli,egg and chopped onion. Divide mix into 8-10 equal portion from into 1/2 inch thick and 2 inch round patties. Pan fry with some oil on medium heat.when kababs are brown and crispy on both sides. Garnish with salads and lemon wedges.

Fried chicken

Nargisi kofta Ingredients- Mutton mince ( keema) - 250 gm Eggs - 4 Poppyseeds - 1/2 tsp Ginger garlic paste - 1 tsp Gram flour ( roasted) - 50 gm Red chilli powder - 1 tsp Garam masala- 1/2 tsp Salt - to taste Curd - 250 gm Ghee - 2 tbsp Black cardamom- 4 Cloves - 3 Black  pepper powder- 1/2 tsp Cumin seeds- 1/2 tsp Pepper powder- 1/2 tsp Onions- 2  Tomatoes- 2 ( puree) Cashew paste - 1 tsp Oil - to deep fry Coriander leaves- for garnishing  Method- Hard boil the eggs remove the shells and keep aside. Roast the cumin seeds,cloves,cardamoms poppyseed lightly on a griddle. Slice one onion fine and fry to a golden brown .grind to a smooth paste with the curd ,grind the remaining onions and masalas separately. Mix half the ginger garlic paste and half the ground masala to the mince meat mix in the gram flour,salt, pepper and mix well Divide the mince mix into 4 equel parts . Place one egg in one portion of the mince and shape to cover the egg

Egg curry Ingredients- Eggs -  8 ( boiled) Tometo - 2 ( puree) Onions- 2 ( paste) Blackpeppar- 1/2 tsp Garam masala - 1 tsp Red chilli powder - 1 tsp Ginger garlic paste - 2 tsp Coriander powder- 1 tsp Oil - 3 tbsp Salt - to taste Coriander leaves- 1 tsp ( chopped) Green chillies- 2 ( paste) Method- Take 2 tsp oil in pan and shellow fry eggs till golden brown colour. Heat oil in a pan add onion paste and tometo puree after 4 minutes. Add garam masala,red chilli powder, ginger garlic paste,black pepper,green chillies paste to it and cook it for a while. Add salt and cover with lid and let it cook for about 5 - 7 minutes. Add water as per your choice for thickness of  the gravy and bring the curry to a boil.keep stirring in between cook it for 10 -15 minutes. Add eggs in the curry and stir them well. Garnish with chopped coriander leaves.

Chicken haleem Ingredients- Chicken pieces ( boneless) -  500 gms Wheat-  200 gms Yellow split lentil - 1/2 cup Onions- 3 Lemons- 2 Salt- to taste  Green chili- 6 Ginger garlic paste - 2 tsp Garam masala- 1 tsp Red chilli powder - 2 tsp Coriander powder - 1 tsp Turmeric powder - 1 tsp Oil - 3 tbsp Cumin seeds - 1 tsp roasted  For garnishing-  Fresh coriander leaves - 2 tsp Ginger gulian- 1 tsp Onion slices  Garlic sauce - 1 tsp Method- Heat oil in a fry pan and keep meat in the fry pan mix garlic, red chilli powder, coriander powder, turmeric powder, garam masala and salt.cook on medium flame. In separate fry pan boil wheat grains with huge quantity of  water, mix salt in it. Now add the wheat grains with the meat of chicken and mix well.stir  continuously and mix them properly, now grind the lentils in a food processor make it into a thick paste by adding 2 cups of  water while blending it. Put the lentil paste into the meat and wheat m

mutton keema(mince) with potatoes Ingredients- Mutton keema( mince)- 500 gms Potatoes - 3 ( cut into cubes)  Onion- 2 (chopped) Ginger- 1 tsp ( minced) Garlic paste - 1 tsp Red chilli powder - 1 tsp Coriander powder- 1 tsp Turmeric powder- 1/2 tsp Garam masala powder- 1 tsp Salt - to taste Yogurt- 2 tbsp Tomatoes- 3 ( chopped) Oil- 2 tbsp Water- 2 cup For garnishing- Coriander leaves- 1/4 cup ( chopped) Green chillies- 2( sliced) Method- Heat the oil in a pan over a medium heat. Add the onions and stir fry for 2 minutes. Reduce the heat to medium and cook for 5 minutes until the onions are soft and transparent,stirring occasionally. When onions are soft and transparent, add the meat, garlic and cook for a further 5 minutes.until all the moisture has dried up and the meat has turned brown. Keep stirring frequently. Add chilli powder , coriander powder, salt, turmeric powder and water.stirring constantly, cook for 2 minutes. Add chopped tomato

Mutton  nihari Ingredients- Mutton - 1 kg Roasted gram flour - 2 tbsp Turmeric powder- 1/2 tsp Cinnamon stick - 1 Bay leaves - 2 Cardamom- 2 Cloves - 8 Garam masala - 2 tsp Ginger garlic paste - 2 tsp Chilly powder - 1 tsp Coriander powder - 1 tsp Yogurt- 2 tbsp Oil- 1/2 cup Nutmeg- few pinches Make it as a powder-  Fennel seeds - 2 tsp Black peppercorn - 1/2 tsp Cumin seeds - 1/2 tsp For garnishing- Ginger chillies - 3. ( chopped) Ginger strips - sliced Coriander leaves- 3 tsp Method- Clean the mutton and cut into medium pieces. Heat oil in a pan and add bay leaves , cloves, cinnamon stick and ginger garlic paste. Add the mutton and fry for  2 to 3 minutes. Now add red chilly powder, yogurt, garam masala and fry until the oil separates. Add the nutmeg, cardamom, spice mix and 3 cups of water and cook on low heat for 3 to 4 hours. Finally add the gram flour and cook for about 10 minutes. Garnish with coriander leaves , ginger, a

Ingredients - Mutton chops -   400  gm. Onion -  3 medium size Tomato -  2 (puree) Yogurt -   1/2 cup Ginger garlic paste -  1 tbsp Red chilli powder -   1tbsp Green chillis -  3 (slit) Garam masala -  1tbsp Oil -  1 1/2 tbsp Lime juice -  1 tbsp Black pepper -  5-6 Salt -  to taste Turmeric powder -  1/4  tbsp Cinnamon stick -  1/2 inch piece Cloves -  5-6 Mint leaves -  2 tbsp (chopped) Green cardamom -  5-6 Method - Heat oil in a pan add blackpeppar, clove, cadamom pods and cinnamon. Add sliced onion and saute for five to seven minutes. Add mutton chops and mix well. Add ginger garlic paste, salt, ginger julliennes and slit green chillies, mix well. Cover and cook for twenty minutes while stirring occasionally. Add turmeric powder, red chilli powder, 1/2 tbsp garam masala and saute.  Add the tometo puree and mix well. Cover and cook for ten minutes, stir occasionally and add water if necessary. Add yogurt, lime juice, remaining garam masala