CHEF'S CHOICE

Whole chicken-1 no.(best 1200g) Bone less leg tikka- 250g Minced chicken- 100g Cashewnut- 100g Almond- 100g Raisin- 20g Onion - 6 medium size Tomato- 2medium size Poppy seed - 50g Egg- 10no. Hung curd- 200g Kashiri red chilli- 1.5 tbsp Garam masala- 2tbsp *Marinate whole chicken with salt, ginger and garlic  paste and lemon juice and refrigerate  overnight. *Soak almond and poppy seed separately for  *cut the onion into slices and deep fry this the onion till golden brown *peeled the almond and keep aside  For stuffing *saute cashewnut, almond and raising seperatly. * Heat ghee in a pan then add shahi jeera, green chilli, chopped onion. Cook well * once the onion cooked then put kashmiri red chiili powder, 10g chopped cashewnut, 20g raisin, 10g almond and minced chicken. Cook well *Boil 10 eggs. *Now stuff the abdominal cavity of chicken from tail end with 2 egg and chicken keema. Tressing the whole chicken FOR ROASTING *take hund curd in a bowl, add, kashmiri red ch...

Bottle guard - 500g Khoya-1/2 cup Cashenut-1/2 cup Raisin-1/4 cup Almond-1/2 cup Amul processed cheese-1/2 cup Green chilli -2 no Green peas- 1/2 cup Boiled potato1cup Onion- 3 medium Tomato- 2medium Poppy seed- 1/2 cup Turmeric powder-1/2 tsp Kashmiri red  chilli powder-1tsp Ginger and garlic paste- 1tbsp *  Soak almond and poppy seed overnight  separately  * Cut lauki into 2 pieces  and remove the stem. * Remove the centre part of the lauki. * Take water in a deep bottom pot add turmeric, salt and lauki. Cook till 70%  * Peel the almonds. For stuffing * Mash potato in a bowl add green chilli, green peas, khoya, salt, chopped cashewnut, chopped almond, raisin, corriander leaves  and amul processed cheese. Mix it properly.  * Roughly stuff the lauki and the cut it into pieces. * pan fry the lauki from both side and keep aside. For gravy * Cut onion into slices and deep fry it till golden brown and then add tomat...