Chicken Capcicum

Capsicum Chicken: 

Chopped 2 Onion add in the pan fry with oil. 

When onion Light brown add Ginger fry it. Remove from pan after fry blend the onion n ginger make a paste. 

Chicken, fry in oil, yogurt 1/2cup add n fry it 

Sauté in oil Capsicum 

Black , prprika, chilli flaks, salt, soya sauce, vinegar. 

I tin Tomatoe purée, ketchup. 

Sabut coriander crushed

Mango and coriander chutney

Baby green mango
Onion
Coriander
Green chillies
Cloves of garlic
Salt
Water

Put all ingredient in a mixer and make paste. Eat with roti or snacks Yum yum

Aloo Ghost

INGREDIENTS

½ kg mutton meat with bones marinated in:

3 tbsp. yoghurt
Salt
pinch of turmeric
¼ tsp. each of cumin powder and coriander powder, ginger and garlic pastes
1 tbsp. tomato paste
1 tbsp. of oil.

ADDITIONAL INGREDIENTS
½ cup oil (you can reduce a couple of spoonful’s from this if you like it less oily, I usually use less than this because my family prefers the curry without lots of oil on it.)
3 medium onions, grated
3 potatoes, peeled then quartered
4 fresh tomatoes, blended with skin
¼ cup yoghurt, whipped
2 green chilies
3-4 fenugreek leaves/methi
1 level tsp. ginger paste
1 level tsp. garlic paste
2-3 tbsp. tomato paste
2 cinnamon sticks
1-2 cardamom
¼ tsp. turmeric powder
½ tsp. cumin powder
½ tsp. coriander powder
1 tsp. garam masala
salt to taste
coriander for garnishing
INSTRUCTIONS

In a pressure cooker, add the oil, when hot add the cinnamon sticks and methi. Then add the grated onions and fry until they are golden brown. Add the green chilies, ginger, garlic pastes and cardamom pods. The add the tomato paste and the cumin, coriander and turmeric powders. Fry for a few minutes until the tomato paste is cooked well, then add the marinated mutton and the quarter cup of yoghurt. Fry this for a few minutes until the meat is well coated and the mixture dries up, the oil will separate a little from the meat.

Add the blended tomatoes, let it cool down a bit, then add enough water to cover the meat. Add some salt. Cover the pressure cooker and boil for about 20 minutes. Alternatively you can cook it on medium heat in a regular pot until the meat is about halfway done then add the potatoes and continue simmering.

If using the pressure cooker check after 20 minutes, the meat should be about ready, but if it is still not soft, give it another 5 minutes in the pressure cooker. If it needs more gravy, add some water. Then, add the potatoes and close the pressure cooker, let it give 1-2 whistles. Then let out the steam and open the cooker, check the meat and potatoes and adjust salt.

When ready, sprinkle some chopped coriander and garam masala., Stir and serve with rice or naan or whatever you prefer with your curry!

Haleem

Ingredients 

1 kg meat with bones
1/2 cup oil
2 bay leaves
1 onion, fried
2 tbsp ginger garlic paste
salt to taste
red chilli powder to taste
1 tbsp corriander powder
1 tbsp zeera powder
1 & 1/2tsp garam masala powder
1 tsp turmeric
1 & 1/2 cup wheat OR barley (wash & soak overnight)
1/2 cup moong daal
1/2 cup channay ki daal (split yellow gram)
1/2 cup oil
1 medium onion, sliced

Garnishing:
fried onion
green coriander, chopped
green chilli, chopped
ginger, julliens
lemon juice
chaat masala

Method:
In half a cup of oil, add ginger garlic paste & bay leaves, stir fry till golden. Then add fried onion & meat, fry till water dries; add spices ( salt, red chilli powder, coriander powder, zeera powder, turmeric & garam masala powder). Fry it for a min. Add 1 cup of water, bring boil; cook at low heat till meat is tender OR (pressure cook, till meat is tender). Separate meat & bones from the curry. Discard the bones, shred the meat by mashing it with blender (don't over blend it). Keep aside.
Soak grains & pulses overnight. Then add at least 12-15 glasses of water to the grains & pulses & also add salt & 1 tsp of turmeric; stir , bring boil & cook at low heat, till tender (OR use pressure cooker , cook till grains are tender). Then blend the grains with blender (don't over mash it).
Mix together the shredded meat, curry & blended grains, add water, if its too thick and also check the spices and salt, add more if needed. Stir; bring to boil. Cook on low heat for minimum 30 mins, for yummy haleem cook at low heat for 1 to 2 hours, stir frequently. If got the wooden spoon handy, keep stirring & mashing with it.
Heat half cup of oil, fry 1 sliced onion until golden and stir into the haleem. Cover and cook on low heat for 10 mins. Serve haleem hot with garnishing & naan.

Beef Sausage Crispy Puff Pastry

Ingredient

Beef Sausage
Puff pastry
1tbs oil

Method of preparation

1, Heat a pan add oil and fry sausage.
2, Thow the puff pastry and cut in size and wrap around the sausage.
3, Preheat oven at 200c. Place the sausage puff pastry on baking dish and bake in the oven until puff pastry turned into golden brown.

Chicken Jalfrezy

Ingredient

Boneless chicken 1kg make pieces in cubes.
Yogurt 1 and 1/2 cup
Salt
Red chili
Sugar
2 Capsicum cut in square
1 small onion cut in square
2 tomatoes cut in square
2 tomatoes make puree.


Method of preparation

1, In a bowl take 1/2 cup yogurt, add chicken, red chili 1/2tsp, black pepper, sugar mix all ingredient and marinate
it for 30mins.
2, Take another bowl add the 1/2 cup yogurt, red chili, blackpepper, sugar, capsicum, onion, tomatoes mix all ingredient and marinate it for 30mins.
3, Now in a pan add oil heat it. Add tomatoes puree cook it. Add the chicken marinate in the pan cook 15 mins it become thick mixture then add the capsicum, tomatoes, onion marinate( veggie mixture) in pan
Mix it well and cook it on low heat and mixture become dry. Serve it with naan.

Cheese Omelet

Ingredient

1 whole egg
Cheese slice
Black pepper
Salt
Olive oil

Method of Preparation:

1, Put egg in a small bowl and beat it until yellow yolk mix with white.
2, Add salt and pepper in it.
3, Heat a pan add few drop of olive oil.
4, Pour the egg mixture on the pan and move it around to make a round disk.
5, leave on the stove till underside starts getting brown.
6, Add the half cheese slice on one half of round omelet then bend the other side over a cheese to form a half moon disk.
7, Wait for few second and turn it over to get brown color on all sides. Cheese omelet is ready serve the dish with toast bread.