Tandoori Chicken Rice Platter

Tandoori Chicken Rice Platter

 
Ingredients

Chicken Boneless ½ kg
Yogurt 1 cup
Tomato Puree ½ cup
Chili Powder ½ tsp
Ginger Garlic 1 tsp
Coriander Powder 1 tsp
Salt 1 tsp
Orange Color 1 pinch
Turmeric ¼ tsp
Garam Masala ½ tsp
Black Pepper ½ tsp
Zafrani Kewra 1 tsp
Chili Garlic Sauce 2 tbsp
Sweet Chili Sauce 2 tbsp
Onion (chopped) ½ cup
Coriander Leaves 2 tbsp
Green Chilies(chopped) 2

METHOD

Marinate chicken with yogurt, tomato puree, ginger garlic, salt, turmeric, chili powder, coriander powder, black pepper, all spice, orange color, zafrani kewra, chili garlic sauce, sweet chili sauce and leave it for 30 mins. Heat ¼ cup oil, fry chopped onion till light golden. Add marinated chicken, and cook till done. Lastly add chopped coriander and green chilies. Serve with saffron rice.

Ingredients for Saffron Rice

Rice boiled ½ kg with 1 tbsp salt and ½ tsp turmeric
Oil ¼ cup
Zafrani kewra 1 tsp

METHOD

Boil rice with salt and turmeric until done, drain. Heat oil, add boiled rice, and leave it on dum. Lastly add zafrani kewra, mix well. Serve with tandoori chicken masala.

Chicken Changezi

Chicken Changezi

 
Ingredients

Chicken 1 kg
Brown Onion ½ cup
Tomatoes (sliced)3
Coconut Milk ½ cup
Cream ¼ cup
Yogurt ½ cup
Ginger Garlic Paste 1 tbsp
Lemon Juice 2 tbsp
Salt ½ tsp
Chili Powder 1½ tsp
Coriander Powder 1 tsp
Garam Masala ½ tsp
Chaat Masala ½ tsp
Dried Fenugreek 1 tsp
Green Chilies (chopped) 3
Cashew Nuts 4

METHOD

In a blender put brown onion, cashew nuts, coconut milk, and blend well. Marinate chicken with salt, chili powder, ginger garlic paste, lemon juice for 30 mins, add in yogurt. Now add chicken in a pan and cook on high flame till water dries. Heat oil, add ginger garlic paste, tomatoes, coriander powder, all spice, chaat masala and blended onion, cashew paste, cook till oil separates, now add chicken and half cup of water, cook for 10 mins, garnish with green chilies, serve with nan.

Subziyon kay Koftay

Subziyon kay Koftay
 

Ingredients for Koftay

Potatoes (boiled,mashed) ½ kg
Cottage Cheese (grated)8 ounces
Green Chilies (chopped) 3
Carrot 1/2 grated
Green Peas (boiled, mashed) ½ cup
Turmeric Powder ½ tsp
Chili Powder 1 tsp
Cumin Seeds (roasted , crushed) 1tsp
Corn Flour ½ cup
Flour 2 tbsp
Salt 1 tsp
Oil for frying

Ingredients for Gravy

Brown Onion (crushed) 4 tbsp
Tomatoes (blended)4
Garlic Paste 1tsp
Turmeric ½ tsp
Coriander Powder 1½ tsp
Garam Masala 1 tsp
Chili Powder 1 tsp
Salt 1 tsp
Coriander Leaves for garnish
Oil ½ cup
METHOD FOR KOFTAY

Mix boiled and mashed potatoes with peace, grated carrots, turmeric, chili powder, roasted and crushed cumin, salt, mix well. Make into kofta. In a bowl mix remaining corn flour, 2 tbsp flour and coat the koftas, and deep fry koftas and keep aside.

METHOD FOR GRAVY

Heat oil add blended tomatoes, brown onion, garlic paste, all the dry masala with ½ cup water, and fry well till gravy thick, add fried koftas, take it out in a serving dish, garnish with coriander leaves, and serve immediately.

Tawa Makhani Qeema

Tawa Makhani Qeema

 Ingredients

Mince ½ kg
Onion (chopped) 1 cup
Yogurt 1 cup
Green Chilies (crushed) 10
Cumin Seeds (roasted ,crushed) 1 tsp
Salt 1 tsp
Black Pepper (crushed) 1 tsp
Garam Masala 1 tsp
Ginger Garlic Paste 2 tbsp
Red Pepper (crushed) 1 tbsp
Raw Papaya 1 tbsp
Coriander (crushed) 1 tbsp
Coriander Leaves (chopped) ½ cup
Ginger (sliced) 1 tbsp
Oil ½ cup
Butter 4 ounce

METHOD

Marinate coarsely chopped qeema with yogurt, raw papaya, ginger garlic paste, salt, leave it for 2 hours, heat tawa, add ½ cup oil with marinated mince, fry well till water dries, add coarsely chopperised green chilies, coarsely chopped cumin and coriander, crushed red pepper, crushed black pepper, all spice, add in chopped onion, chopped coriander leaves and fry well. Lastly add 4 ounce butter and remove.

Spicy nutty noodles

Spicy nutty noodles

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Bufflow bites

Creamed steak

Creamed steak 

Sheferds Macaroni Pie

Sheferds Macaroni Pie

Bombay khichda

Bombay khichda

Memoni khaosay

Memoni khaosay