Hyderabadi Baghare Baigan

Ingredients:

1. Small Brinjals 15-16 nos

2. Turmeric Power 1/4 tsp

3. Red chilli Powder 1-2 tsp or as per need

4. Coriander Powder 2 tsp

5. Kaala masala 1/2 tsp or a little more

6. Curry Leaves 10-15 nos

7. Cumin Seeds 2 tsp

8. Green Chillies 2-3

9. Tamarind paste 2 -3 tsp or as per your taste

10. Ginger ad garlic paste 2 tsp

11. Salt as per taste

12. Oil 1/2 cup

Ingredients for Masala:

1. Onions 3 large

2. Dried grated coconut 3/4 cup

3. Sesame seeds accurately half quantity of coconut

4. Groundnuts 20-25 nos

5. Cumin Seeds 1 tbsp

Preparing the Masala:

1. Dry roast the grated coconut, sesame seeds, cumin seeds and groundnuts separetly on medium heat. Keep on stirring continuosly so that any ingredient doesnt get burnt. We dry roast them separately because all the above ingredients takes different time to roast.

2. Take a shallow pan, add about 3-4 tbsp of oil and add roughly chopped onions to it. Mix it properly and fry till it changes colour to a nice golden brown. You can add oil if you feel the onions are getting burnt.

3. Once the onions are done keep it aside and add 1/2 a cup of water to it.

4. Firstly grind all the dry ingredients, ie coconut, sesame, cumins and groundnuts to a nice powder. Now add the fried onions along with its water and grind this into a very fine paste. Add water if needed.

Method:
1. Wash the brinjals well, cut the stem a little, leaving the canopy in place and cut ¾ of the length of each brinjal into a criss cross, leaving attached at the other end.

2. In a large vessel add oil and shallow fry brinjals till it changes its colour and are a little soft, fry for atleast 10 mins on medium high heat, add a little salt while frying. When done set aside.

3. In the same vessel add a little more oil, once hot add the curry leaves and cumin seeds. Fry for a a few seconds taking care that the cumin seeds doesnt get burnt.

4. Now immediately add the masala paste to it and cook on low heat, keep stirring continuously.

5. After 20-30 mins add turmeric powder, coriander powder, and red chilli powder, mix it very well and let it cook on low heat again till the oil floats on top.

6. Once you see a lot of oil on top add the fried brinjals to this masala, mix well and add 2 cups of water(u can add less or more depending on the consistency u want) and cook till the brinjals softens on medium high heat.

7. Once the brinjals are soft add tamarind paste or tamarind water to this masala(REMEMBER: ADD TAMARIND PASTE VERY SLOWLY SO THAT U CAN CHECK HOW MUCH SOUR U WANT UR GRAVY TO BE).

8. Add salt and kaala masala to the gravy and cook for another 10 mins on medium heat.

9. Serve with plain rice or naan

Chicken Korma

Ingredients:

1. Chicken 1/2 kg

2. Onions 3 large

3. Fried Cashewnuts 2 tsp

4. Fried Almonds 2 tsp

5. Turmeric Powder 1/4 tsp

6. Red Chilli Powder 2 tsp

7. Coriander Powder 1 tsp

8. Garam Masala Pdr 1/2 tsp

9. Oil 1/2 cup

10. Ginger and Garlic Paste 2 tbsp

11. Mint Leaves finely chopped 1/4 cup

12. Yogurt 2 tsp(add more or less as per your taste)

13. Salt

Method:

1. Clean the chicken pieces, add ginger garlic paste to it, a little salt and half turmeric. Mix well and put on flame on high heat, Let it be on flame till all the liquid of the chicken evaporates.(It will take approx 10-12 mins, keep stirring occaisionly)

2. Finely chop the onions and deep fry them, remember it should not get burnt at any point of time otherwise the gravy would turn a littel bitter, to avoid this use all 1/2 cup oil to fry the onions to golden brown colour. Once the onions are done drain and keep aside.

3. Blend fried onions and fried cashewnuts, almonds together into a very fine paste. Set aside

4. Add the remainig oil to a big vessel, and pour in the onions and dry fruit paste into this oil and fry the whole puree on medium high heat.

5. After 5 minutes, add turmeric, red chilli and coriander powder to this mixture and fry on medium heat till oil floats on top. At this stage add yogurt to masala and keep frying till all the raw smell of yogurt dissappears and oil floats on top

6. Once the masala is ready add the chicken pieces along with a little water, say around 1 cup and add salt.

7. Let it cook on dum for 20-25 minutes or till the chicken gets cooked properly.

8. Remove the lid, add chopped mint leaves, and garam masala. Check the salt, if done serve hot with naan or plain boiled rice

Haleem (Indore Special)

Ingredients:

1. Mutton 1/2 kg
2. Haleem Wheat 1 cup
3. Chana Dal+Urad Dal+Black Eye Beans 1/2 cup
4. Tomato 3
5. Onions 1 + 1 for frying
6. Green Chillies 5-6 or as per your taste
7. Ginger garlic paste 1 tbsp
8. Mint Leaves 1 cup
9. Curry leaves 7-8
10. Bay leaves 2-3
11. Oil 1/2 cup
12. Salt as per taste
13. Red Chilli Powder 2 tsp or as per ur need
14. Coriander Powder 1 -2 tsp
15. Cumin seeds 1 tsp
16. Oil 1/4 cup for tadka

Garam Masala:

1. Cloves 3-4
2. Green Cardamoms 4-5
3. Shah zeera 1/2 tsp
4. Cinnamon sticks 2-3 small
(grind all of these together to prepare fresh garam masala for haleem)


Method:

1. Soak haleem wheat for 5-6 hours. Mix all the dals and soak it for 3-4 hours(The mixture of dals should not be more than 1/2 cup)
2. After soaking the wheat boil them in a pressure with almost 4-5 glasses of water.Let it boil on high flame and once the 1st whistle comes lower the flame to medium and let it cook for atleast 1/2 hour. After wheat, boil the dal mixture with 2 glass of water.(Boil wheat and dal mixture separately, both will take diff time to cook)
3. Once both the wheat and dal mixture is boiled let it cool, and blend them separetly in a mixer.
You dont have to blend wheat into a fine paste, just 1 or 2 rounds so that you see half pices of wheat, whereas for the dal mixture you can add a little water and blend them to a fine paste.
4. Once both are blended separetly, mix them very well in a vessel so that the wheat and dal mixture gets mixed properly.





5. Set this mixture aside
6. Heat oil in a vessel and deep fry the onions till golden brown, drain and put it on a paper towel
7. In a pressure cooker add the meat pieces, salt, 1 onion, ginger garlic paste, turmeric powder, and green chillies, mix well and let it cook untill the meat boils, say for 15-20 minutes.
8. In a large vessel add the remaining oil from step 6. Now add the boiled meat pieces and let it cook on medium flame for 10 minutes.
9. To this mixture add finely chopped tomatoes, red chilli powder, coriander powder, little salt, freshly grounded garam masala and half of the mint leaves(finely chopped). Let it cook on high heat and keep stirring for 5 mins, lower the heat and cover the vessel and let it cook till the tomatoes softens and oil floats on top. As shown in pic


10. Now add the wheat and dal mixture. Mix well and add water accordingly to get the consistency you want.


11. Keep stirring the haleem every few minutes as it tends to stick at the bottom. Once it comes to a boil close the lid and let it cook on low flame for another half an hour,,keep on stirring in between.
12. Now prepare for the tadka. In a pan add 1/4 cup oil, once hot add the bay leaves ,after a few seconds add cumin seeds once they start spluttering add the curry leaves and immediately transfer this to the haleem. Mix well
13. Now dish out the haleem and sprinkle fried onions and mint leaves and serve hot

Gurda Masala

Ingredients:
1. Kidney 6 nos
2. Onions 1 large
3. Tomato 1 medium
4. Yogurt 1 tsp
5. Coriander Powder 1 tsp
6. Red chilli Powder 1 tsp
7. Ginger Garlic Paste 1 tbsp
8. Mint leaves chopped 1/2 cup
9. Green Chillies 3-4
10. Oil 3 tbsp or as per need

For Garam Masala:
1. Cloves 2-3
2. Green Cardamoms 4-5
3. Cinnamon Stick a small piece
4. Shah Zeera 1/2 tsp
Grind all these together to make your fresh garam masala for this recipe

Method:
1. Cut every kidney into 4-6 pieces, clean them and let it sit in water for 10- 15 minutes.
2. Heat oil and add the finely sliced onion to it, and fry untill it turns golden brown.
3. Now add the slited green chillies and ginger garlic paste and fry it for a few seconds.
4. Now add the kidney pieces to this mixture and mix well. Add a little salt at this stage and cover it and let it cook for 5-10 minutes on medium flame.
5. Add half of the mint leaves now, mix a little and let it cook for another 10 minutes, add a little water if needed
6. Now saute the kidney masala for a little while and add very finely chopped tomatoes to it, cover the lid and let it cook for a few more minutes without adding water.
7. Once you see the oil floating on top add yogurt to this masala and saute untill there is now raw aroma of yogurt or again till oil floats on top
8. Add the remaining chopped mint leaves to it and the freshly grounded garam masala, adjust salt to your taste and serve hot with phulkas or chapatis.

Naan (Khaliya, Khalia, Qalia) (Aurangabad Special)

Naan Qalia is a dish that originated from Aurangabad in India. It is a concoction of mutton and a variety of spices. Naan is the bread made in tandoor (Hot furnace) while Qalia is a mixture of mutton and various spices.

History:

When Mohammad Tughlaq shifted his capital from Delhi to Daulatabad, there was a mass exodus of people from Delhi to Daulatabad. On the way to Daulatabad, the huge army of Tughlaq was exhausted. It was an uphill task to provide such a big army with food. But the smart Bawarchis (cooks) came up with a dish that could suffice the imposing army. They conceived the dish we call today as Naan Qalia. They dug a hot furnace and rolled out thusands of golden colored naan. Meanwhile Qalia was prepared by cooking mutton and adding number of spices in the huge cauldron.



Ingredients:
1. Mutton 1 kg
2. Khuskhus 45 gms
3. Dried Coconut 45 gms
4. Yogurt 200 gms
5. Onions 3 medium
6. Ginger and Garlic Paste
7. Coriander Powder 2 tsp
8. Bhilawe Ki Chironji(i dont know any other name for this ingredient) 40-45 gms
9. Turmeric Powder 1/2 tsp
10. Red Chilli Powder 3-4 tsp or as per your need
11. Mint Leaves 1 cup
12. Coriander Leaves 1 cup
13. Bay leaves 1-2
14. Patthar Ka Phool 2-3
15. Cloves 4-5
16. Cinnamon Sticks 3-4
17. Shah Zeera 1 tsp
18. Salt to taste
19. Oil 1/2 cup or according to your need
20. Green Chillies

Method:
(Preparing Dry Masala)

1. In a pan dry roast the coconut pieces or shreds on medium heat until they are light brown.
2. Soak khuskhus in water for 10-15 mins. Drain khuskhus in a strainer and roast it on a pan on medium heat till it is light and changes colour.
3. In the same way dry roast the bhilawe ki chironji till it releases nice aroma and changes colour.
4. Dry roast the bay leaves and patthar ka phool together on medium heat untill it changes colour

(Grinding Masala)
1. In a mixer add all the dry roasted bhilawe ki chironji and grind it without adding water to a fine powder. Set aside
2. Finely crush the bay leaves and patthar ka phool. In a blender add the roasted coconut, khuskhus and coriander powder and grind it to a fine powder. Now add the finely crushed bay leaves and patthar ka phool into this mixture with a little water and blend it into a very fine paste.

Main Masala:
1. In a pressure cooker add mutton pieces, ginger and garlic paste, salt, turmeric powder, yogurt, shah zeera, cloves, cinnamon sticks,and onions, half of coriander and mint leaves.
2. Pressure cook this mutton till it is 70 percent cooked.( The rest 30 percent will be cooked afterwards). Do not add any water while pressure cooking meat. It will cook in its own water
3. In a wide open vessel add oil, once it is ready add vertically slitted green chillies, and a little ginger garlic paste to it, saute it for a few seconds and add the grounded coconut,khuskhus paste and saute this mixture on medium flame for 10-15 minutes.
4. After that add red chilli powder to this mixture and remaining mint and coriander leaves.
5. Saute until the mixture oozes oil out of it and it doesnt release any raw smell of masalas.
6. At this stage add the 70 percent cooked mutton mixture and let it cook on high heat.Keep on stirring so that the masala doesnt stick on the vessel base.
7. Keep on doing this untill oil oozes out.
8. Add water to this mixture according to the consistency you want. Generally the consistency of the khaliya is quite thin.


9. Now cover the vessel half with the help of a lid and let it cook on medium heat untill the meat is fully cooked.
10. In the mean time take the grounded bhilawe ki chironji and add a little water to it. Dissolve chironji nicely into it so that no lumps are formed.
11. When you think the khaliya is done, add the bhilawe ki chironji paste to this and stir continously for a good 5 mins, let the khaliya come to a boil and serve really hot with Aurangabadi special Naan

Mutton Curry/ Aloo Gosht

Ingredients:

1. Mutton 500 gms

2. Onions 2 large 1 small

3. Tomatoes 2 large

4. Turmeric Powder 1/2 tsp

5. Coriander Powder 2 tsp

6. Ginger Garlic Paste 2 tbsp

7. Salt as per taste

8. Oil 2-3 tbsp

9. Green Chilli slit lengthwise 5-6

10. Garam Masala Powder

(5 Cardamoms, 4 cloves small stick of cinnamon, shah zeera,crush them to a coarse powder and use as garam masala)

11. Green Coriander chopped as 1/2 cup

12. Potatoes 3-4 medium cut in 4 pieces

Method:

1. In a pressure cooker add washed mutton, sliced onions, chopped tomatoes, salt, little oil, ginger garlic paste, turmeric powder and pressure cook till mutton is done.

2. In a big vessel add the potatoes and fry them a little, set aside

3. To the same oil add the green chillies and fry them a little, add a little ginger garlic paste, and then immediately transfer all the contents of the mixtue.

4. Cook the mixture on medium high flame, and after 5-7 mins add the coriander powder.

5. Add the fried potatoes to the gravy, sprinkle little chopped coriander, cover the vessel and cook untill the oil floats on top and the potaotes are done.

6. Now add the garam masala powder and cook for another 5 mins. Taste the salt and adjust as per your need

7. Garnish with coriander leaves

8. Serve hot with boiled rice



Note:
There are many ways to cook this particular gravy, but i like to lessen my work by pressure cooking meat with onions and tomatoes. It a very tiring job to fry onions and then pressure cooking thm and the saute again with tomatoes in it. This way everything gets cooked at one time

Baigan Ka bharta

Ingredients:

1. Bharta Baigan 1

2. Onion roughly chopped 1

3. Green chilllies as per your taste

4. Garlic cloves 3-4

5. Cumin seeds 1 tbsp

6. Oil 2 tbsp

7. Turmeric Powder 1/2 tsp

8. Salt as per taste

Method:
1. Apply a little oil on raw baigan and put it on medium flame. Turn sides as it gets softer. Keep doing it untill the whole baigan soften and water oozes out of it. As shown in picture

2. To check whether it is done or not u can pierce a toothpick and if it pierces easily that means the baigan is done.

3. Now try to remove its skin as much as possible,if the baigan is done completly the skin will come out very easily, take care as it will be very hot. Once that is done try to chop it or mash it

4. Roughly grind the green chillies, garlic cloves and cumin seeds.

5. In a pan add oil and add the roughly chopped onions to it saute untill it becomes transparent.

Now add the green chilli-garlic and cumin seed paste to it and saute for a few seconds untill it releases a nice aroma.

6. Now add the turmeric powder, mix it well and add the mashed baigan to this. Mix very well and add salt accordingly and let it cook on low flame for 10-15 mins.
7. Once that is done serve with hot phulkas

Chicken Hakka Noodles

Ingredients:

1. Chicken cut in stripes 1/2 cup
2. Egg Hakka noodles 1 packet
3. Egg 1
4. Shredded Cabbage 1-1/2 cup
5. Carrots cut in stripe 3/4 cup
6. Green Capsicum 1/2 cup
7. Onion 1 medium finely sliced
8. Green chillies slit 6-7
9. Garlic Cloves 3-4 finely chopped
10. Black Pepper Powder as per required
11. Cornflour Powder 1 tbsp
12. Salt as per need
13. Oil as per need
14. Soy Sauce 1 bsp

Method:

1. Boil the noodles as per the instruction on the packet. After draining the hot water immediately add very cold water to these noodles and let them rest there for atleast half minute,then repeat this process again. Drain the water and add a tsp of oil to it, otherwise the noodle will become sticky. And refrigerate the noodles for atleast 1 hour.
2.. Clean and cut the chicken in stripes and drain well. Now add salt, black pepper powder and just 2 tbsp of beaten egg and keep the rest of the the egg aside. Mix all of the mixture well and fry them in a pan and keep it aside.
3. Add oil in a pan and add Chopped garlic, green chillies, onions and all the chopped veggies and stir fry them on high flame, keep tossing for 5 minute, then add salt and black pepper to it.
4. In another pan fry the remaining egg and add to the veggies along with the fried chicken. Mix really well.
5. Now add the soy sauce to this mixture, check the salt and add if required.
6. Transfer boiled noodles to it. Mix them really well untill all the noodles get nicely coated with sauces and the veggies.
7. Add a little pepper powder to it and serve really hot.

Bhindi Aloo

Ingredients:

1. Bhindi 250 gms

2. Potato 1 medium

3. Green chilli 4-6 or as per your need

4. Ginger and garlic paste 1 tsp

5. Cumin seeds crushed coarsely 2 tbsp

6. Oil as per requirement

7. Salt as per taste

8. Turmeric Powder 1/4 tsp

Method:

1. Chop the bhindi and potato in 1 inch pieces each

2. In a pan add oil, slit green chillies and ginger garlic paste. Fry for for 15-20 seconds.

3. Add the chopped potatoes and fry on medium heat for 5-10 minutes.

4. Now add bhindi, salt and turmeric powder. Saute it for a few minutes

5. Cover the lid and let it cook on low flame untill done.

6. Now add the coarsely grounded cumin powder to it and mix it up well, saute for 2-3 mins until nice aroma of raw cumin seeds releases.

7. Serve with salid and phulkas

Hyderabadi Khatti Dal

There are many versions of hyderabadi khatti dal,but i like this one. No meal is complete in the hyderabadi household without khatti dal.


Ingredients:
1. Toor Dal 1 cup
2. Tomatoes 2 roughly chopped
3. Tamarind 1 tsp
4. Curry leaves 3-4
5. Ginger Garlic Paste 1 tsp
6. Green chillies 5-6
7. Green Coriander leaves chopped 2-3 tbsp
8. Turmeric Powder 1/2 tsp
9. Salt to taste


For Tempering:
1. Curry leaves 5-6
2. Cumin seeds 1 tsp
3. Mustard seeds 1tsp
4. Dried Red Chillies 2-3
5. Garlic Cloves 2 roughly chopped
6. Kalongi seeds a pinch
7. Oil 2 tbsp



Method:
1. In a pressure cooker add water and all the things mentioned in the ingredients list(yes i mean everything). Add water according to your need and understanding.
2. Pressure cook on high flame till first whistle then lower the flame and let it cook untill the second whistle. After the 2nd whistle turn the flame off and let the pressure cooker stand for another 15 minutes. Do not try to open the cooker till then
3. After 15 mins open the cooker and mash the dal and all the ingredients
4. Add water as per the desired consistency level. Let it boil on medium high flame.
Once completly boiled, set aside.
5. In a small kadai add 2 tbsp oil, dried red chillies, cumin seeds, mustard seeds, and kalongi seeds, once they turn to a dark brownish shade add the roughly chopped garlic cloves.
Once the garlic is a good golden brown add the curry leaves and let it splutter(remember u have to keep the flame on low all the time). When done add this to the dal mixture.
6. Serve dal with plain boiled rice, Poppadums, Pickle, Dried kababs etc etc,,,,,,,the list is endless

Bhindi Gosht

Ingredients:
1. Mutton 300 gms
2. Okra/Lady Finger 10-12 nos
3. Medium onions 2
4. Ginger Garlic Paste 1 tbsp
5. Medium Tomato 1
6. Turmeric Powder 1/4 tsp
7. Red Chilli Powder 1 tsp
8. Coriander Powder 2 tbsp
9. Cumin seeds 1-1/2 tbsp
10. Tamarind pulp as per yout taste
11. Green Coriander leaves for garnishing
12. Salt as per taste
13. Oil as per requirement

Method:
1. Add mutton, roughly chopped onions, roughly chopped tomato, ginger garlic paste, turmeric powder, salt and pressure cook the mutton untill done without adding any water. Mutton will release its water.
2. In a vessel add oil, when hot add green chillies to it, once they start to splutter add a little ginger garlic paste and fry for 2-3 seconds.
3. Now add the contents of the pressure cooker in the vessel and keep cooking it on medium flame.
4. Add red chilli powder, coriander powder, salt and let it cook on medium low flame till oil appears on top.
5. During this time, cut the bhindi in 2 pieces and shallow fry it with a little salt and once step 4th is done add this shallow fried bhindi to the mutton mixture.
6. Now add the tamarind pulp accoridng to your taste, i added only 2 tbsp, u can add less or more according to your wish.
7. Add a little water and let it cook on medium low flame till the bhindi cooks completely
8. In a small pan dry roast the cumin seeds till they turn dark brown and releases a nice aroma. Cool it and grind into a fine powder.
8. Once the bhindi cooks completely add this browned cumin powder to it and garnish with green corinader leaves.
9. Serve hot with boiled rice

Tip:
1. Brown the cumin seeds on medium low flame, once cool u can crush them with the help of a rolling pin
2. Add the tamarind paste very slowly and keep on checking the taste, once u feel its enough stop it, dont go by the measurement. U can add less or more than 2 tbsp, according to ur wish.
3. If by mistake u have added more tamarind pulp than your requirement, u can boil a small onion with salt, coriander powder, turmeic powder and a little oil, and pressure cook it till done. once u open the cooker cook this mixture on low flame till it becomes a fine paste and releases a nice aroma and a little oil on top, then u can add this mixtue to the gravy as per ur need.

Shrimp Masala

Ingredients:
1. Shrimp/ Prawns 35-40 nos
2. Onions 2 large
3. Green onions 5-6 nos
4. Green Coriander chopped 1/2 cup
5. Green chillies 3-4
6. Red chilli 2 tsp
7. Turmeric powder 1/2 tsp
8. Salt according to taste
9. Oil 4 tbsp
10. Ginger Garlic paste 1 tbsp

Method:
1. Very finely slice the 2 onions, green coriander, green chillies and green onions(along with the green part)
2. In a bowl add the sliced onions, green chillies, green coriander, green onions, salt, turmeric powder, red chilli powder, ginger garlic paste and 2 tbsp oil. Mix all these very well and try to mash all the masala with your hand till the onion softens(the more you mash the better it is)
3. Keep it aside for half an hour, then again mash it for a good 10 mintues
4. Add oil in a pan, put this mashed masala in the pan and transfer washed prawns/shrimp into this (u dont have to mix it ). Add 4-5 tbsp of water to it
5. Keep the pan on high flame till the water in the pan starts boiling
6. Cover pan with a lid and let it cook on medium flame for 20 -30 mintues
7. Check the gravy, stir it once and again on low flame let it cook till all the water evaporates and thick gravy is formed(all the onions are mashed into a pulp)
8. Garnish with coriander leaves and onion greens and serve hot with zeera rice

Tip: Dont stir the recipe with any spoon, it might brake the prawns

Arvi Gosht

Ingredients:
1. Mutton 1/2 kg
2. Arvi 5-6 nos
3. Tomatoes 2
4. Dried Onions 1/2 cup
5. Green coriander leaves
6. Ginger Garlic paste 1-2 tbsp
7. Turmeric powder 1/4 tsp
8. Coriander Powder 2 tsp
9. Red Chilli Powder 2-3tsp
10. Bay Leaves 2
11. Black Peppercorns 7-8
12. Cloves 2-3
13. Green Cardamom 2-3
14. Black Cardamom 1-2
15. Salt
16. Cumin seeds
17. Oil as per requirement


Method:

1. Fry the dry onions and blend into a fine paste. If the mixture is not fine add a little water while blending.
(If u do not have dry onions u can use 2 medium onions and golden fry them and blend into a fine paste.)
2. Boil mutton with ginger garlic paste, salt, turmeric powder(u can add arvi at this stage as well), water and cook on high flame till 1st whistle and then lower the flame and let it cook for another 10 minutes
3. In a vessel add oil, cloves, peppercorns, bay leaves, green and black cardamoms, once they release their aroma add cumin seeds followed by the blended onion masala.
4. Saute the whole masala for a while on medium flame and add the chopped tomatoes, red chilli powder, coriander powder and salt
5. Add a cup of water and cook on high flame till it boils and then cover the vessel and cook on medium flame till the tomatoes softens and becomes a pulp
6. After the tomato masala is ready add the boiled mutton, arvi and green coriander leaves to it and cook on medium flame for another 10 minutes
7. Serve hot with plain rice or zeera rice

Tip:

1. Boil arvi and mutton together if u r sure how much time mutton will take to boil, if not sure add raw arvi at step 6 and cook till it softens

Green Chicken Curry

Ingredients:
1. Chicken 500 gms
2. Fried onion 1 medium
3.Potatoes 2 (8 pieces)
4. Green Coriander 1 large bunch
5. Green Chillies 6-7 (or according to ur taste)
6. Yogurt 3 tbsp
7. Garlic cloves 4-5(large)
8. Cumin seeds
9. Bay Leaves 2-3
10. Cloves 3
11. Green Cardamom 2-3
12. Black Cardamom 2
13. Black Peppercorns
14. Cinnamon sticks
15. Salt as per taste
16. Oil as per requirement

Method:
1. In a blender add fried onion, bunch of green coriander, green chillies, garlic cloves, half of cumin seeds and blend to a fine paste
2. In a vessel add oil, once hot add the remaining cumin seeds, bay leaves, black peppercorns, green cardamoms, black cardamoms, cloves and cinnamon sticks let it fry till this masala splutters
3. Now add the blended masala and fry on medium flame till oil floats on top
4. Add yogurt at this stage and again fry till all the raw smell goes away
5. Add chicken and potatoes, salt and little water and let it cook on medium flame
6. Once done serve with garlic naan, it goes really well with this gravy

Chicken Kofta

Ingredients:

1. Chicken/Mutton/Beef mince (1/2 kg)
2. Tomatoes (4 Nos)
3. Ginger and Garlic paste (2 tsp)
4. Black Pepper (1/2 tsp)
5. Red Chilli Powder (2 tsp)
6. Sugar (1 tsp)
7. Oil as required
8. Salt as per required
9. Green Coriander Leaves (1/2 cup)
10. Green chilli (4 Nos)

Garam Masala

1. Kasoori Methi (2 tsp)
2. Cloves (3 Nos)
3. Ajwain (1/4 tsp)
4. Fenugreek seeds(methi dana) (4-5 Nos)
5. Cumin seeds (2 tsp)

Method:

1. Dry roast all the garam masala, and grind into a fine powder and keep aside
2. In a blender add the chicken mince, 2 green chiilies, and little coriander leaves,blend all of these together
3. Make koftas out of this mixture and fry them till golden brown in 2-3 tbsp oil
4. Once all the koftas are done set them aside
5. In a vessel add 3 tbsp oil, chopped tomatoes, ginger and garlic paste, black pepper, red chilli, green chillies, and the grounded garam masala
6.Let it cook on medium low flame untill the tomatoes soften and becomes a pulp
7. Add a tsp of sugar to it along with green coriander leaves and the fried koftas
8. Let it cook on dum for further 20 minutes
9. Serve hot with any tandoori roti of your choice

Chole Bhature

Ingredients:
For chole
1 .Chickpeas/kabuli chana 1 1/2 cup
2. Tomatoes 2
3. Medium onions 1 1/2
4. Red chilli powder 1 tsp
5. Turmeric powder 1/4 tsp
6. Readymade chole masala 1 1/2 tbsp
7. Tamarind
8. Sugar 1 tsp(optional)
9. Salt to taste
10. Fresh coriander
11. Ginger &Garlic paste 1tsp
12. Oil 3 tbsp

Method

1:Soak the kabuli chana overnight,and boil it with a little salt and turmeric powder
2:Grind onions to a smooth paste, finely chop the tomatoes and soak tamarind in half cup of
water
3:Put oil in a pan and add the ginger garlic paste to it fry it for half a minute and add the pureed
onions
4:fry till it turns colour to light golden and the oil comes up
5:Once tht is done add the turmeric,chilli and the chole masala and saute it for a good 5 mins on
medium flame
6:Now add the chopped tomatoes and salt to it and then saute it for a few mins
7:Add a lil water to the mixture and cover it for 15 mins till the tomatoes softens
8:Make the tamarind paste and put it in the mixture along with a tsp of sugar,(sugar is optional use it only if u like,,it just gives a tangy flavour)
9:Cook on medium flame till the gravy thickens,and finally garnish it with
coriander leaves

Bhature:
(This recipe was given by my dear friend Tuba ,,and believe me it turned out too good)
Ingredients
1. Cumin seeds 1tsp
2. Ajwain 1tsp
3. Baking soda 1 1/2 tbsp
4. Yogurt 1/2 cup
5. Maida 1 cup
6. Sooji 1/2 cup
7. Wheat flour 1/2 cup
8. Salt to taste

Method

1:Mix maida,wheat flour,sooji ,baking powder,yogurt,crushed cumin seeds,ajwain and salt
together in a bowl and knead into a soft dough.
2:Allow it to rest for atleast 3-4 hours
3:Make puris and fry them on medium flame.