Soya Granules with Green Peas

Ingredients:

2 cups Soya Granules
1 cup Green Peas
2 medium Onion
2 Tomatoes
5 Green Chillies
1 inch Adrak
4 tbsn Pudina Dried (Dried Mint Leaves)
1 tsp Haldi
1 tsp Red Chilli Pwd
5 to 6 Pepper Corns
Salt

Method:

Boil soya granules and peas just a single boil or you can micro for 3 to 4 mins. Then take a thick bottom pan put 2 tbs oil then put finely chopped onion and let it saute for few mins add peas and put pepper corns and let it saute then make puree of tomatoes add green chillies and adrak with tomato while making puree and then add soya granules and tomato puree together and add red chilli pd and haldi and let it cook add 1 glass water and let it cook when it is 1/2 done add the dry pudina and let it cook for few mins and it becomes little thick not much serve adding crushed pudina leaves with hot chapatis ......

Kasturi Methi Murgh

Ingredients:

500 gm Chicken
2 Onion
2 Tomato
1 Capsicum
5 tbsn Kasturi Methi
5 Garlic Pods
2 Tej Patta (Bay Leaves)
1 Star Anise
2 tsp Red Chilli pwd
1 ts Jeera pwd
Salt as per taste

Method:

Take in a pan oil cut big pieces onion, tomato, capcicum, kasuri methi and garlic pods and cook till little brownish and aroma comes then close the gas. Till this is cooking just apply lemon juice and little kasuri methi and marinate chicken for 2 hour & keep it in the fridge .

Then grind the cooked masala in mixer then take a pan put half a tsp oil put red chilli pd, jeera pd and let the aroma comes and chilli burn then add chicken let it cook then add the masala put 1 glass water let it cook till the gravy becomes thick and serve with naan ....

Chilli Chicken Strips

Ingredients for Chicken Merination:
Boneless Chicken 500gm
Garlic 12 to 15 pods
Ginger 1-1/2"
Green Chillies 10 - 12 nos.
Red chilli powder 1tbsp
Turmeric powder 1 tsp
Vinegar 1tsp
Lemon Juice 1 tsp
Salt as per taste

Method:

Clean the chicken and cut in a long strips and keep aside. Take garlic, ginger, green chillies and all other ingredients and grind to a paste. Apply this paste on chicken and keep aside for 2 hours.

Ingredients for Batter:

2/3 cup of all purpose flour
2 eggs
2/3 cup of milk
Chicken masala 1 tbsp
Red chilli powder 1 tbsp
Salt little (as during merination we hv already put salt)
Bread slices 8 - 10 slices
Oil for deep frying

Method:

Take all purpose flour, salt & red chilli powder in a bowl and add 2 beaten eggs and mix throughly. Now add milk and mix properly and see that there is no lump and see that batter is thick enough. Now take all bread slices in a grinder and grind it but see that you don't grind fine. Now take merinated chicken dip in a batter and then roll on bread crumbs. Do like this with all chicken and keep aside. Now heat the oil on a medium flame and fry the chicken till it is golden color and serve with French Fries and spicy szhewan chutney .....

Hydrabadi Kheema

Ingredients:

500 gm kheema
1/2 cup dahi yogurt
Salt to taste
1tsp turmeric pd
1 tbs garlic paste
2 tbs oil
1 tsp jeera
4 cardamoms
1 black cardamon
4 cloves
1 inch stick cinnamon
6 black pepper
3 onion finely chopped
1 tsp ginger chopped
5 green chillies chopped
1 tbs red chilli pd
1 tbs coriander pd
1 big tomato chopped
2 Egg boiled
2 tbs fresh corriender leaves

Method:

Mix kheema, yogurt, salt, turmeric powder and garlic paste. Set aside for at least an hour. Heat oil in a kadai ( deep saucepan). Add cumin seeds, green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté till golden. Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till oil leaves the masala. Add marinated lamb mince. Cook on medium heat for 15 to 20 minutes or till mince is done. Garnish with boiled egg cut into half or quarters and with finely diced coriander leaves. Serve hot....

Achari Gosht Biryani

Ingredients:

Rice 3 cups
Gosht (Mutton) 1kg
Onion 3 medium finely chooped
Tomato 3 medium finely chopped 
Curd 1 cup
Green chilli 4-5 nos.
Ginger & Garlic paste 2 tbsp
Haldi 1 tsp
Red chilli pwd 1 tsp
Mutton masala 2 tsp
Cloves 4pcs
Bay leaves 4 pcs
Cinnamon stick 2 small pieces
Achari masala 2 tbsp
Mustard oil 4-5 tbsp
Salt as per taste

Method:

1) clean mutton and apply 1/4 tsp haldi and keep aside.
2) take curd in a bowl & add balance haldi, red chilli pwd, achari masala & mutton masala and mix well.
3) take a thick bottom pan and add oil and let the smoke comes add onion, ginger garlic paste and green chilli and let it cook till onion are turned pinkish color.
4) now add chopped tomatoes and mix well and let tomatoes become splushy. Now add mutton and mix well and let it cook for 10 to 15 minutes.
5) now add curd mixture and mix well along with 1 cup water and cover the pan and cook for 15 to 20 minutes till the mutton is cooked well.
6) now take rice and wash nicely and take in a pan and half boil with little salt, cloves, bay leaves & cinnamon stick.
7) as soon as rice is half boiled strain the water and wash the rice with cold running water.
8) now take a pan and little oil and add a layer of rice and add achari gosht with gravy then one more layer rice and layer of gosht and rice.
9) now put any color water as you desire on top of rice along with fried onion and coriander and cover with a lid and cook on a slow gas for 15 - 20 minutes.
10) when done serve tje Achari Gosht Biryani along with gravy and raita ....

Achari Masala:

Ingredients:

5 - 6 Dry Red Chilies
1 tbsp fennel seeds (saunf)
1 tsp Mustard seeds
1 tsp cumin seeds (jeera)
1/2 tsp onion seeds (kalonji)
1/2 tsp fenugreek seeds (methi dhana)

Method:

Dry roast red chilies, fennel seeds, cumin seeds, mustard seeds, onion seeds & fenugreek seeds for few seconds. Remove from the heat & allow to cool. Grind in a mixer to a fine powder and store in a air tight bottle.

Chutney Bomb

Ingredients:
Boiled grated potatoes: 2 cup
Washed, soaked and drained poha: 1 cup
Grated Paneer: 1 cup
Cumin seeds: ½ tsp roasted crushed
Garam masala : 1/2tsp
Red chilly powder: 1/2 tsp
Grated coconut (fresh or frozen): 1 cup
Green chilly: 6-8
Ginger: 1 “
Garlic: 8 cloves
Lime or lemon juice: 1 tbsp
Salt
bread crumbs for coating
2 tbs maida
Oil for deep frying

METHOD:

Take in a bowl potato, paneer, poha, grated coconut, garlic, ginger & chilli paste, jeera roasted crushed, garam masala, salt, chilli powder & lemon juice mix all and make a dough if the dough is soft then add bread crumbs and make a stiff dough.
Then take maida dissolve in water make it liquid form then take the dough stuff chutney and close it and dip in maida water and dip in bread crumbs then press it nicely and then deep fry on medium flame & serve hot with chutney....

For chutney
Grind in mixer all ingredients take imli soak in water and use that water for grinding but very less water it shd b thick

Stuff this chutney in the potato dough and deep fry but on medium flame
Serve hot

FOR CHUTNEY:

Ingredients:

Coriander 1 cup
5 garlic pods
1 tbs desicated coconut
6 green chillies
Imli water
Salt

Method:

Grind in mixer all ingredients take imli soak in water and use that water for grinding but very less water as chutney has to be thick so that you can stuff the same in the dough.

Stuffed Garlic Tarts

FOR THE TART BASE:

Ingredients:
2 cups maida
1/4 cup butter melted
1/4 cup oil
1/2 tsp oregano
1/2 tsp all purpose seasoning
1 tsp garlic pd
1 tsp sugar
1 tsp dry yeast
1 cup luke warm water
Salt as per taste

Method:

Take in a glass bowl yeast, sugar and water mix well keep aside for 15 mins.
Take in another glass bowl maida and all ingredients and mix well and then put yeast water and make a stiff dough if water required add little and keep aside for 30 to 40 mins

STUFFING MIXTURE:

Ingredients:

1 cup capsicum finely chopped
1 cup finely chopped tomatoes
1 cup corn
1 tbs chilli flakes
1tbs garlic pd
1/2 tsp white pepper
Salt 1/4 tsp
Mix well and keep aside

FOR CHILLI GARLIC SAUCE:

Ingredients:
15 garlic pods
15 whole red chillies
1 tsp vinegar
1 tsp soya sauce
1 tsp white pepper pd
1/2 cup spring onion leaves finely chopped
1tbs olive oil

Method:
Boil garlic and chillies in very little water then let it be little cool & grind into a paste and then take out in a bowl put vinegar soya sauce, white pepper pd and finely chopped spring onion and 1 tbs olive oil and mix well keep aside.

TART MAKING METHOD:
Now the dough will be double the size then take out the dough and rub it nicely with ur palms then take small ball and roll as roti but big then cut in circles using a katori and place it in the muffin tray then after that put the chilli garlic sauce and then put the stuffing mixture and then put mozrella cheese and bake it on 180 deg for 15 to 20 mins keep checking and the base will be brownish and the cheese will be melted and then after baking serve hot .....