CHEF'S CHOICE

   LAMB SHEEK KEBAB lamb mint leave coriander leaves garam masala cumin powder garlic ginger green chilli red chilli salt rose petal Mix all Ingredient together Mince the above mixture twice in a mincer and than put it in a refrigerator for atleast 3 hrs. make small balls of lamb mince and put it on a skewer as shown in a figure. put in a tandoor or oven to cook the kebab. when cooked putt kebab in a container. Cut in kebab and serve hot with mint chutney

  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...

Lamb rack- 6 Raw papaya paste- 1 tsbp Hung curd- 3ounce Onion- 2ounce Cashewnut- 10 Mustard oil- 1 tbsp Lemon juice- 2tbsp Ginger and garlic paste- 2tsp Garam masala- 2tsp Mint leave- 2 tbsp Coriander leaves-1/2 ounce Black salt- 1 tsp Chat masala- 1/2 tsp Marinate lamb with ginger and garlic paste, salt and lemon juice. kepp it in a refrigerator for 2hrs. Cut onion into slices and deep fry it till golden brown. keep aside to lower down its temperature. Grind brown onion, cashewnut, corriander leaves, and mint leaves together. mix it with hung curd. mix raw papaya paste with the hung curd. Add garam masala, jeera powder, mustard oil, black salt, and chat masala. Whisk it to mix the mixture. Now marinate the lamb rack with its marinades.  Heat barbecue or grill and cook, turning 3-4 time till it become tendor. Serve hot with mint chutney.

  For Roti flour- 500g egg-2 milk- to knead  salt- 1 tsp oil-1 tbsp For boti mutton boneless-250g onion- 1 tomato- 1 jeera powder-1 tsp garam masla- 1 tsp kashmiri red chilli powder- 1 tsp cinnamon stick- 1 green cardamom- 2 clove- 2  mace- 1 bay leaves- 1 coriander leave For Gravy heat oil and tempered with whole garam masala then add chopped onion and cook till golden brown then add ginger and garlic paste turmeric powder, kashmiri red chilli powder Then add tomato chopped and garam masala powder cook till oil float on the surface. then add brown cashewnut paste Now mutton cook till masala coat the mutton surface. then add water and cook till the mutton become tendor. reduce the liquid part. For Roti In a bowl beat egg with sugar and salt. In a seperate bowl, shift flour and pour the egg mixture. knead a soft dough Make paratha of required shape & size and keep aside. serve mutton (boti) on the top of paratha with onion rings and lemon slice.   ...

Basmati Rice- 500g Mutton- 1 kg Mint leaves chopped- 4tbsp corriander chopped- 4 tbsp kashmiri red chilli powder-1 tsp Biryani Masala- 1tbsp Garam masala- 1tbsp Star anise-2 Green cardamon - 2 Black cardamom - 2 Caraway seeds- 1tsp Bay leaf- 4 Cinnamon  stick-2 Lemon juice- 2 tbsp yougurt- 250g Rose water- 1/4 cup kewda water- 1/4 cup saffaron milk- 1 tbsp Marinate mutton with yougurt, lemon juice, salt, ginger and paste, garam masala and biryani masala. Cut onion into slices and deep fry it till golden brown and keep aside. Soak rice atleast for an hour. Boiled water in a vessel with whole garam masala and then add basmati rice and cook till 70% done and keep aside. Heat ghee in a deep bottom pot add whole garam masala ginger and garlic paste, brown onion, kashmiri red chilli powder, mint chop, corriander leaves and curd. cook untill fat float on surface. Then add mutton with its marinade and cook till spices coat the mutton piece Now add sufficient quantit...

Milk-1 litre vermicelli- 1 cup Sugar-4 tbsp Cardaomom powder- 1/2 tsp cashewnut-10-12 alomond- 10-12 Almond- 10-12 Pistachio- 10-12 Dates- 5-6 raisin- 10-15 Makhana- 1/2 cup Boil milk in vessel and simmer it till it turn into light yellow colour. Add sugar and cardamom powder. Heat ghee in a pan saute chopped dry fruits, dates and makhana. Again heat ghee in a same pan and add vermicelli and bhuno till it get turns into light brown and add it in a milk. cook untill vermecelli is cooked. Now add fried dry fruits. __________________________________________________________________________________ दूध -1 लीटर सेंवई- 1 कप चीनी -4 बड़े चम्मच इलायची पाउडर- 1/2 छोटा चम्मच काजू-10-12 अलोमोंड- 10-12 बादाम- 10-12 पिस्ता- 10-12 खजूर- 5-6 किशमिश- 10-15 मखाना- 1/2 कप दूध को बर्तन में उबालें और इसे हल्के पीले रंग में बदलने तक पकाएँ। चीनी और इलायची पाउडर डालें। कड़ाही में कटे हुए सूखे मेवे, खजूर और मखाना में घी गरम करें। फिर स...

Lamb shank/ Beef shank- 1 kg Ginger and garlic paste- 2 tbsp Mustard oil Onion- 3 Nihari masala- 2.5 tbsp Turmeric powder- 1/2 tsp Kashmiri red chilli powder - 1.5 tsp Rose water - 1 tbsp Kewda water- 1 tbsp Whole wheat flour- 2 tbsp Salt  * Make a stock with Nalli. And keep aside * Heat mustand oil in a kadai add slice onion. Cook till golden brown. * Then add ginger and garlic paste  and cook till oil fload on the surface then add turmeric  powder. Cook for 2mins. * Now add meat in a kadai. Cook little bit. * In a bowl mix nihari masala,  kashmiri red, salt, chilli powder and water then add it in a kadai. * Cook till spices coat the surface of meat. Now add enough stock with bones in a kadai and cook till meat becomes tendor. * check whether meat is cooked. * In a bowl mix whole wheat flour, water, tose water and kewda water and add it ina kadai. * When the first boil comes stich off the flame and add corriander leaves. *Now in a seperate pan heat musta...

Meat- 500g Raw papaya paste- 3 tbsp Onion- 1 medium Cashewnut- 15-20 Garlic chopped- 1 tbsp Ginger chopped- 1 ybsp Green chilli chopped- 1 tbsp Corriander powder- 1 tsp Kashmiri red chilli powder- 1 tsp Cumin powder- 2 tsp Garam masala-1tsp Corriander leaves - a handful  * Cut onion into slice and deep fry it till golden brown. * fry cashewnut till light golden brown. * Grind the brown onion, ginger chopped, garlic chopped, green chilli chopped, brown cashewnut, corriander powder, cumin powder, garam masala, kashmiri red chilli and corriander leaves powder all toghether and mix it with the minced meat. *  Add raw papaya paste and salt. Mix it properly * make patties of minced meat  * Heat ghee in a pan fry kebab both side on medium heat. * serve with lemon wedges and mint chutney. ____________________________________________ मांस- 500 ग्रा  कच्चे पपीते का पेस्ट- 3 बड़े चम्मच  प्याज- 1 मध्यम  काजू- 15-20  ...