Keema Pulao

Ingredients:




Mutton (minced) 200 gms.
Basmati Rice 1 1/2 cups
Oil 2 tbsps.
Garam Masala Whole a little
Peppercorns 8-10
Cumin Seeds 1 tsp.
Garlic (chopped) 2 tsps.
Onions (chopped) 1/2 cup
Green Chillies (chopped) 2 tsps.
Ginger Paste 1 tbsp.
Garlic Paste 1 tbsp.
Red Chilli Powder 1 tsp.
Tomatoes (chopped) 1 cup
Mint Leaves (chopped) 15-20
Coriander Leaves (chopped) 2 tbsps.
Salt to taste
Garam Masala Powder 1 tsp.




How to make dum ka murgh:
Pick and clean basmati rice. Soak for 30 minutes. Drain and leave aside.
Heat oil in a pan, add whole garam masala, pepper corns, cumin seeds, chopped garlic, chopped onions and chopped green chillies. Sauté well.
Add mutton mince and cook on high heat for a few minutes.
Add garlic paste, ginger paste, red chilli powder, chopped tomatoes, 3 1/2 cups of hot water, chopped mint leaves, chopped coriander leaves, salt and soaked basmati rice. Mix lightly.
Add garam masala powder. Allow rice to cook over a high heat.
Cover the pan and further cook on low heat for 10-12 minutes.
Serve hot.

CHEESY PIZZA

Ingredients:




225gm flour
1/4 tsp salt
15gm yeast mix with 4-5tbsp hot water
1 tbsp sugar
150ml evaporated milk
2 tbsp butter
1/2 cup tomato sauce
1 pkt grated cheese
2 large onions (cut into rings)
1/2 tsp salt
1/2 tsp pepper powder
2 tbsp butter (melted)




Preparation:


Mix yeast in hot water and leave it to be frosty.
In a bowl put in the flour, salt, sugar and mix with milk and yeast.
Add butter. Knead until dough become soft and pliable. Leave the dough to rise double in size.
For the filling Mix chicken in the beaten egg along with salt and pepper powder.Leave aside.
Punch into the dough with your hands and knead again and make into equal balls shape (as big as you want) and flatten the dough with a rolling pin.
Sprinkle with flour if the dough is sticky.
Put the mini round dough in a greased flat baking pan.
Brush the mini pizza with tomato sauce.
Add in a bit of chicken pieces in the centre, top with onion rings and grated cheese.
Sprinkle a bit of melted margerine to get a crunchy taste.
Do the same to all the other pizza.
Pre heat oven for 180C and bake for 15-20 minutes. You can serve with chilli sauce

CHICKEN SOUP

Ingredients:


100 gms Boneless Chicken Shredded
500 ml Chicken Stock
1 tblp Garlic Finely Chopped
1 tsp Cumin Seeds
1 tblsp White Flour
2 tsp Butter
1 tblsp Oil
Salt & White Pepper to taste
1 tblsp Fresh Cream



How To Make Chicken Soup:


Heat the butter in a pan and fry the shredded chicken pieces till tender.
Remove and keep aside. In a pan heat oil and let the cumin seeds splutter.
Add the chopped garlic and saute for a few seconds.
Add the white flour and fry for 1 min.
Add the chicken, chicken stock, white pepper powder and salt.
Cook on medium level for about 4 minutes while stirring all the time. Stir in the fresh cream just before serving.
Note: For 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water add chopped onions and garlic till the stock is reduced to half the quantity

Chicken Fry

Ingredients:
400 gms Chicken
1 cup Onion (finely chopped)
1 cup Tomato(finely chopped)
2 inch Ginger
10 Garlic cloves
4 tsp Oil
1 tsp Chilli Powder
1 tsp Turmeric powder
1 tsp Pepper
1 tsp Coriander seeds
1 tsp Anise seeds
4 tsp Coriander leaves(finely chopped)
Few Curry leaves
Salt to taste

Method:
Clean the chicken and cut into medium-sized pieces.

In a heated pan add coriander seeds, pepper and anise seeds and fry it till golden brown.

Grind these ingredients with ginger and garlic into a fine paste.

In a pressure cooker add this mixture, onion, tomato,turmeric powder, chilli powder and salt and mix it well.

Cook it in a medium-high flame.

Once you get thepressure, put the weight on the cooker and turn the flame to medium low and keep it for 8 minutes.
Remove the cooker from the stove and let it cool for few minutes.

In a heated pan add oil and then the cooked chicken, coriander leaves and curry leaves and fry it well.

DUM ALOO

INGREDIENTS

Potato 500 gms
Dhaniya powder 2 tsp.
Tomato ( for juice) 200 gms
Haldi Powder 1 tsp.
Onion (grated) 2
Garam Masala Powder 1 tsp.
Green chilly (finely chopped)2
Cardamom (big) 1
Ginger ( finely chopped) 1"
Cardamom (small) 2
Curd 1 cup
Laung 2
Malai 1 cup
Dalchini 1
Tomato sauce 2 tbsp.
Javitri 1"
Chilly sauce 2 tbsp.
Oil (for tadka) 2 tbsp.
Salt 1 tsp
Jeera 1 tsp.
Red chilly powder1 tsp.
Coriander leaves (chopped): A few


METHOD

Peel the potatoes. All the potatoes should be of equal size. Heat oil in a pressure cooker. Put all the sabut garam masala (cardamom through Javitri) and jeera together. Add the onion, green chilly and ginger. Fry till it gets golden brown. Put tomato and all the masala powder. Fry for 5 minutes. Add tomato sauce and chilly sauce. Beat the malai and curd and add. Mix it properly. Now put the potatoes. Add 3 glasses of water and close the cooker. After 2 whistles simmer it for 10 minutes. Turn off the gas. Take it out in a bowl. Spread some malai and chopped coriander leaves on it. Serve hot with Bikaneri Parantha.



Serves: 5-6 adults

CHEESE SOUP

INGREDIENTS
Butter 2 tbsp
Carrot (chopped) 1
Onion (medium sized) -chopped 2
Maida (Flour) 4 tsp
Vegetable Stock * 6 cups
Salt 1 tsp
Black Pepper 1 tsp
Cheese (grated) 1 cup
Parsley Leaves (chopped) A few



* If you want to learn how to make Vegetable Stock, click here to see the recipe of Talumin Soup.



METHOD



Heat butter in a pan and add carrot and onion. Saute until soft. Add maida while stirring and slowly add the vegetable stock. Bring to a boil and add salt and black pepper. Simmer for 30 minutes. For a clear soup, sieve it. Otherwise liquidize in a blender. Bring to a boil, remove from flame and add stir in some of the cheese until it melts. Add chopped parsley. Before serving, reheat and garnish with the remaining cheese.



Serves: 4 adults.

TOMATO SOUP

INGREDIENTS
Large Tomatoes (Chopped) 8
Chopped Onion (small) 1
Vegetable Stock or Water 550 ml
Worcestershire Sauce * A few drops
Beetroot (optional) 20 gms
Tejpatta 2
Salt 1 tsp
Black Pepper Powder 1/2 tsp
Butter 1 tsp
Chopped Parsley leaves A few



* In place of Worcestershire Sauce, you can also use 1 tsp of vinegar or lemon juice.



METHOD



Cook all the ingredients except butter and sauce in a covered pan for about 30 minutes on slow heat untill the tomatoes become soft. Remove the beetroot and tejpatta. Either rub through a sieve or liquidize in a blender and strain. Reheat and add worcestershire sauce. Garnish with butter and/or parsley leaves and serve steaming hot.



Serves: 4 adults.

MACARONI SALAD

INGREDIENTS

Macaroni (boiled) 250 gm

Curd (thick) 500 gm

Salt 1 tsp.

Black pepper 1 tsp.

Sugar 1 tsp.


METHOD

Beat the curd while adding sugar, salt and black pepper. Put macaroni in the end. Serve chilled in a serving bowl.

Serves: 7-8 adults.