Hareesa

Part 1 (kababs)

keema 1/2 kilo
onions 2 medium
ginger 1 bar
green chillies 2-3
Baisan 1 Tbsp
Egg 1
Salt to taste
Red chillies Powder to taste
Garam Masalah.. to taste

Method:

• Blend Keema with onions, ginger, green chillies.
• Add other spices..egg, baisan.
• Mix well.
• Make small Kababs.
• Fry.

Part 2

Mutton 1/2 kilo
Daliya 1 cup
Dal Mong (dhuli hoi) 1/2 cup
Rice 1/4 cup
ghee/oil 1 cup
salt,red chilli, turmeric, garam masalah to taste
onions 2 medium chopped
tomatoes 2 medium chopped
ginger/garlic 2-3 Tbspn chopped or paste
Corriander.. for garnish..

Method:

• Soak Dal mong, Daliya and Rice for Half hour..
• Boil them until tender.
• Heat oil. Fry Onions.
• Add Ginger Garlic. Fry. Add Meat in it.
• Add all others Spices, Tomatoe. Cook..
• Add water and cover the pot until meat tender & water Dries.
• Fry Meat Well.
• Add boiled Dal mong, daliya and rice Mixture in it..and Cook well..
• Stir constantly.Until it forms like a Haleem..

Part 3 (Tarka)

Heat Oil.. add onions. ginger and green chiillies. Fry.
Spread over Hareesa.. sprinkle garam Masalah on it..
Garnish with dhaniya.. And serve with Kababas..

Baisan Ke Laddu

Batter for Laddu

Ingredients:

Dal Channa (Soaked All Night) - 1 cup
Baking Soda - 1 tsp (Teaspoon)
Baisan - As Required
Salt - To Taste
Cumin (Zeera) - 1 tsp

Method:

• Grind the soaked dal with water.
• For the making the batter thick add baisan.
• Add salt and cumin. Mix the batter well.
• Put it for 2 Hours.

For Frying:

• Heat oil in deep pan.
• Pour the batter with spoon.
• Fry Laddus..

*Serve with Imli and Khobani's Chutni and Grated Raddish.

:: Royal Marinated Chicken ::

Ingredients:

Chicken 1 Kilo
Yougurt 2 cups
Oil 2 tbsp
Salt to taste
Red Chilli Powder to taste
Crushed Red Chillies 1 tsp
Dry Coriander Powder 1/2 tsp
Saffron/yellow food color for color
Potato Wedges 1 cup

Method:

• Mix all the spices in yogurt.
• Marinate chicken and Potato wedges in this batter.
• Cook on Normal Flame until water dries and chicken tender.
• Sprinkle Green Coriander Leaves.
• Serve with Chappati.

::: Jhat Pat Alou :::

Ingredients

Alou 4 sliced

Chopped Red Chillies 1 tsp
Cumin (Zeera) 1/2 tsp
Oil 2 tbsp
Salt to taste
red chillies to taste
dry coriander powder 1tsp
Sooki Methi 1/2 tsp
Coriander Leaves few

Method

1. Heat oil
2. Add Zeera and chopped red chiilies.
3. Add Potatoes. Fry
4. Add Salt, red chilli, dry coriander powder.sooki meethi.
5. Sprinkle Water. Cover the pan .
6. cook until potatoes tender.
7. Sprinkle coriander leaves.

Marinated Chicken Pepper Sticks~

Ingredients

Chicken 1 cup Cubes
Salt 1 tsp
Crushed Red Chillies 1 tsp
Soya Sauce 2 tbsp
Vinegar 1/4 Cup
Dry Corriander Powder 1/2 tsp
Lemon Juice 2tbsp
Green Onion 1 tbsp (Chopped Green Part)
Mint Leaves - For Screwing
Toothpicks as required.

Method:

1. Marinate Chicken with salt, pepper. dhaniya powder, soya sauce, vinegar, green onion, lemon juice for 10 min.
2. Screw Chicken Boti on Toothpick with mint leaves.
3. Fry in Oil until Light Brown..
4. Garnish with Salad Leaves.
5. Serve Hot with Ketchup.

Chicken & Vegetable Sticks!

Ingredients:

Chicken cubes - 1 cup
Potatoe Cubes - 1 cup
Capsicum - 1 cup (Cubes)
Onion - 1 (Cubes)
Tomato 1 (Cubes)
Egg - For Frying
Toothpick Sticks - as Required.


Method:

• Boil Chicken Cubes. Add pinch of salt.
• Boil Potatoes. Cut in Cubes.
• Cut Vegetables in Cubes.
• Screw Vegetables and chicken cubes on toothpicks.
• Beat Egg. Add Salt and Pepper.
• Dip Chicken and Vegetables Sticks in Egg.
• Fry until Light Brown.
• Sprinkle Chat Masalah.
• Garnish With Salad Leaves.
• Serve with Ketchup.

Chicken & Potato Sticks..!!~

Ingredients:


Chicken cubes - 1 cup
Potatoe Cubes - 1 cup
Egg - For Frying
Toothpick Sticks - as Required


Method:

• Boil Chicken Cubes. Add pinch of salt.
• Boil Potatoes. Cut in Cubes.
• Screw Potatoes and chicken cubes on toothpicks.
• Beat Egg. Add Salt and Pepper.
• Dip Chicken and Potato Sticks in Egg.Fry until Light Brown.
• Sprinkle Chat Masalah.
• Garnish With Salad Leaves.
• Serve with Ketchup.