Pav Bhaji Pulao

Ingredients:
Rice 3 cups
Onion chopped 1 cup
Mix Color Bell Pepper 1 cup
Fine Chopped Beans 1 cup
Tomoto chopped 1 cup
Green peas 1 cup
Boiled Potatoes choped 1 cup
Ginger 1 inch
Garlic 8 pods
Green chilli 4 pcs
Jeera 2 tsp
Pav bhaji powder 4 tbsp
Turmeric powder 1 tsp
Bay leaves 2
Cinnamon stick 1 inch
Star annise 1 pc
Black elachi 1 pc
Small Kashmiri red chilli 4 pcs
Salt as per taste
Butter 2 tbsp

Method:
Half boil the rice along with bay leaves, star anise, cinnamon, black elachi & kashmiri red chilli and drain the water when half boiled and wash with cold water and keep aside. Now take butter and tawa and add jeera. When it starts splittering add onion and mix properly. When it is pinkish in color add bell pepper & beans and let it cook for 5 minutes. Now add salt & turmeric powder mix well and add tomato mix well and cover it with lid and cook till tomato is little tender. Now add pav bhaji powder, boiled potatoes & green peas and mix well and cook till it is done. When it is done add half boiled rice and mix well with 2 spoons on slow gas and cover the tava with a deep pan for 5 to 10 minutes and then serve hot with riata and roasted papad ....

Murgh Nariyal

Ingredients:
Chicken 500 grams
Coconut shredded 250 gms
Onion 2 nos
Ginger 1 inch
Garlic 8 pods
Geen chilli 4 nos
Bay leaves 2 pcs
Black pepper whole 4-5 nos
Black elachi 1pc
Jeera powder 1 tsp
Correinder powder 1 tsp
Turmeric powder 1 tsp
Madras curry powder 1 tsp
Lemon juice 2 tbsp
Salt as per taste
Oil 2 tbsp

Method:
Clean chicken and marrinate with lemon juice and keep aside for 30 to 40 minutes. Now grind onion, garlic, ginger & green chilli and make fine paste. Now take oil in a thick pan and add paste of onion, garlic, ginger & chilli paste and cook till it is brown color. Later add all dry & powder masala and stir continously till you get aroma. Now add coconut & mix well till you find oil starts leaving. When oil starts leaving add 2 glass of water and mix well and let it get a nice boil. As soon as it boil add chicken and mix well and cover the pan and let it cook for 20 to 30 minutes on slow gas. After 20 to 30 minutes check gravy will be thick and chicken is soft & tender & ready to serve with hot naans .....

Gatte ki Sabji

Ingredients for Ghatte:
2 cups besan
2tbsn curd
1tbsn oil
1tspn red chilli pd
1 tspn haldi
Salt

For Gravy:

4 tomatoes medium
1 inch ginger
3 to 4 green chilli
1 cup curd
1/4 cup cream or malayi
1tsp Haldi
1tsp red chilli pd
1tsp jeera pd
1/2tsp hing
1tsp jeera
Curry patta few
Salt
Dhaniya

Method

Take in a bowl besan curd oil red chilli pd haldi salt mix nicely add little water to make a dough then take small balls and roll it like rope and side boil water in a pan as the water boils put these in the boiling water and let it boil for few mins then take it out and let it cool down and then cut into small 1 inch pieces

For gravy

Grind tomato, adrak and green chillies take a pan put oil let oil heat up then put jeera, curry patta, chilli pd, haldi and then add tomato puree let it cook till oil seperates then other side take curd and cream and mix it nicely then put in the the tomato mix with 1 glass of water as one boil comes put all masala and gattas and let it cook till its little thick gravy & serve with hot chappattis ......

Murgh Dahi Methi

Ingredients:

Murgh 500 grams
Dahi 4 tbsp
Dry Masala powder 2 - 3 tbsp
Onion 2 big
Garlic 10 to 12 pods
Ginger 1"
Green chilli 4 nos.
Turmeric powder 1/2 tsp
Cummin powder 1/2 tsp
Red chilli powder (kashmiri for color) 1 tsp
Corriender powder 1/2tsp
Oil 2 - 3 tbsp
Salt as per taste

Dry Masala Ingredients:
Methi seeds 2 tbsp
Cloves 4-5 nos.
Whole black pepper 10-12 nos.
Dry whole kashmiri chilli 4 nos.
Cinnamon 1 small pc
Bay leaves 4 nos

Method of making dry masala:

Take all dry masala ingredients in a pan and on low flame roast till you get aroma. After you get aroma put off the gas and grind all the ingredients but not fine powder and store in a air tight bottle.

Method:

Clean the chicken and now take dahi, dry masala powder and chicken and marrinate the same and keep for 2 hours. Now take onion, garlic, ginger & green chilli and grind to paste. Now take a thick pan heat the oil and add the paste of onion, garlic, ginger & chilli and let it cook till it get little brownish color. Now add turmeric, cummin, red chilli, corriender and salt and mix well. Now add marrinated chicken and abt 1 cup water and cook for abt 20 to 25 minutes on medium heat till chicken is done. Serve Murgh Dahi Methi with hot chapatti or naan....