CHEF'S CHOICE

  chicken- 150g egg- 2 onion-1 garlic- 1tsp ginger- 1 tsp garam masala- 1 tsp jeera powder- 1 tsp red chilli powder- 1.5 tsp green chilli- 1tsp salt- to taste tandoori masala- 1 tbsp boil the egg and keep aside cut onion into slice and make barista and keep aside mix barista, garlic chopped, ginger chopped, garam masala, jeera powder, green chilli chopped, red chilli powder and salt with chicken. now mince the meat and mix it propertly stuff egg inside the kheema. skewer the scotch egg and cook in tandoor (you can also cook in oven or barbeque). take it out after half done. now mix tandoori masala and hung curd. coat this merination on tandoori scotch egg. Then again cook in tandoor. cook till full done. cut tandoori scotch egg in two half and serve hot with mint chutney.

rice flour-1 cup water - 1 cup oil- 1 tsp milk- 500 ml sugar- to taste cardamom powder- 1/2 tsp raisin- to garnish dates- to garnish In a pot boil water and the add rice flour. steam it and make a smooth dough. Coat with oil and keep it aside for 15 mins Then make a small fara and keep aside.                            In a deep bottom pot boil milk and add sugar and cardamom powder. boil milk till 25 % reduce. Now add fara to milk and cook 10-12 min.     Now Doodh fara is ready to eat Garnish it with raisin and date slivered

  chicken- 1kg ghee- 2 tbsp onion- 3 medium tomato- 2 medium cashewnut- 15-18 almond- 15-18 milk- 1.5 cup yogurt- 1 cup fresh cream- 1/4 cup lemon juice- 2.5 tsp ginger and garlic paste- 2 tbsp kashmiri red chilli powder-3 tsp turmeric- 1/2 tsp coriander powder-1tsp garam masala powder- 1.5 tsp Marinate chicken with salt, lemon juice, ginger & paste, kashmiri red chilli powder and yogurt. keep aside for an hour. Now add chicken in a pot and cook chicken till all the liquid drys on high flame. keep it aside Cut onion into slice and deep fry it till golden colour. fry cashewnut also till light golden colour. cool it down then make a fine paste with milk and keep aside. make a tomato puree and keep aside. heat ghee in a pot add ginger & garlic paste cook on high flame and then add tomato puree, garam masala, coriander powder. now add milk  and cook the gravy till fat float on the surface. Now add onion and cashewnut paste and cook till fat float on the surface...