CHEF'S CHOICE

Chicken- 1 kg onion- 2 medium cinnamon stick- 2 small clove-8 green chilli- 2 cashewnut- 10 almond- 12-15 ginger and garli paste- 1tbsp cheese- 1 tbsp curd-1 cup white pepper powder-1 tsp cardamom powder- 1 tsp lemon juice- 2 tsp cut onion into slices. heat ghee in a pan and add slice onion, cinnamon stick clove, green chilli, ginger,cashew nut and almond. cook well and keep aside to cool down. than make a fine puree. marinate chicken with ginger and garlic paste, cheese, curd, white pepper powder, salt, cardamom powder and lemon juice. pan sear chicken properly. heat ghee in a pan and than add puree. cook till fat float on the surface. Add chicken with marinade. cook for 5-8 min. check the seasoning garnish it with saffron.

  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...

For marination Paneer- 300g capsicum- 1 onion-1 hung curd- 6 tbsp kashmmiri red chilli paste- 3 tsp black salt- 1tsp jeera powder-1 tsp garam masala-1 tsp kasoori methi- 1 tsp mustard oil- 1 tbsp For gravy onion- 2 tomato- 2  butter- 2 tbsp garlic chopped- 1 tsp ginger and garlic paste- 2 tsp garam masala - 1 tsp turmeric powder- 1/2 tsp jeera powder- 1 tsp corriander- 1 tsp fresh cream - 1 tbsp kasoori methi- 1 tsp salt- to taste For paneer tikka cut paneer, capsicum and onion into dice and add ginger and paste. keep aside in a bowl add hung curd, kashmiri red chilli powder, garam masala, jeera powder, black salt, mustard oil and kasoori methi. mix it well. mix onion, capsicum and paneer with the above marinate and refrigerate for 30mins. skewer the paneer, capsicum and onion alternatively. cook in the oven for 8 mins at 180c. alternatively cook it on tandoor. For Gravy Heat oil in a pan add onion cubes and cook till golden colour. then add tomato cubes, cashewnut and ...

  Paneer - 500g capsicum-1 red bell pepper- 1 Onion cubes- 1 large Hung Curd- 150g Kashmiri red chilli paste- 1.5 tsp Garam masala-1 tsp Jeera powder-1 tsp Black salt- 1 tsp Mustard oil-1 tbsp Kasoori methi-1 tsp Chat masala-1 tsp Cut paneer in 2inch cubes. cut capsicum and red bell pepper into cubes slitly bigger than paneer Marinate paneer with ginger and garlic paste In a bowl add hung curd, kashmiri red chilli paste, garam masala, jeera powder, black salt, chat masala, mustard oil and kasoori methi whisk it well.  then mix paneer, capsicum and red bell pepper in the marination. coat it nicely. skewer the paneer and cook it in a oven for 8-10 mins at 180c serve hot with mint chutney

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.   ...

  For filling moong dal - 1 cuo sugar- 1 cup cardamom powder- 1 tsp nutmeg powder- 1/2 tsp ghee-1 tbsp For dough whole wheat flour- 2 cup salt- to taste water- to knead a dough oil- 1 tbsp soak moong dal for 2hrs Make a soft dough with whole wheat flour, salt, water and oil. Keep aside for 20 mins. boil moong dal till it becomes soft. Heat ghee in a pan and add moong dal. cook till dal become semi dry. cool it completley and grind moong dal with sugar, cardamom powder and nutmeg powder. puran puli filling is ready. make a small ball of dough and stuff this filling. make a small peda and make a parantha. heat tawa and cook parantha by applying ghee on it  serve hot with kadhi.

  Black dal 200g Rajma- 50g Butter- 3/4 cup Tomato- 1.5 cup Ginger and garlic paste- 2 tsp salt- to taste Kashmiri red chilli powder- 2tsp Kasoori methi-1 tsp fresh cream- 1/2 tbsp Soak whole black urad dal and rajma for 4-5 hr. Drain the water. Boil dal and rajma with 3 cup of water with salt, kashmiri red chilli powder, butter and ginger & garlic paste.  Simmer it it dal becomes soft Heat butter in a pan add ginger & garlic paste, kashmiri red chilli powder and garam masala.  Add tomato puree  and cook fat float on the surface.     Now add boiled dal. bring it to boil (add water if the mixture is too thick) and then add butter. Add fresh cream and kasoori methi. mix it well. switch off the flame Garnish with fresh cream and coriander sprig.

  chicken leg with thigh- 2 ginger and garlic paste- 2 tsp salt- to taste hung curd- 2 tbsp mint chopped- 1 tsp coriander leaves- 1 tsp garam masala- 3/4 tsp jeera powder-1 tsp kasoori methi- 1tsp  black salt- to taste mustard oil-1 tbsp chat masala- 3/4 tsp Make slit in the chicken to panetrate the marinade in it Marinate chicken with salt, ginger and garlic paste and lemon juice. keep aside for an hour. Blanch green chilli mint leave and coriander leaves and blend it to make a fine paste. In a bowl add hung curd, mint paste, garam masla, jeera powder, kasoori methi. mustard oil, black salth and chat masla. mix it well and chicken to this marinade. Now skewer the marinated the chicken and leg and cook it in oven AT 180c for 20 min (alternatively place it on a tandoor). then sprinkle chat masala and serve hot.

Butter Chicken or Makhni chooze was introduced in 1947 by the founder of Moti Mahal Restaurant. This dish was made 'by chance' by  mixing leftover chicken with tomato gravy rich in butter and cream. In 1974  it was published as Murg Makhni. In 1975, the English phrase "Butter Chicken" was first appeared in the print, as a speciality of Gaylord Indian Restaurant Manhattan. Later Butter Chicken become the National dish of Britain For marination Chicken boneless- 400g ginger and garlic paste- 2 tsp lemon juice- 2tsp kashmiri red chilli powder- 2 tsp garam masala- 1/2 tsp jeera powder- 1/2 tsp kasoori methi- 1 tsp black salt- to taste hung curd- 1/2 cup mustard oil- 2 tsp For gravy Butter- 4 tsp ginger and garlic paste- 2 tsp tomato- 4 medium cashewnut- 13-15 honey- 2 tsp fresh cream- 1tbsp Marinate chicken with salt, ginger and garlic paste and lemon juice and keep aside for 30 min. In a bowl add hung curd, kashmiri red chiili powder, jeera powder, garam masl...