KALONJEE WALA CHICKEN

KALOHNJEEE WALA MURG


INGREDIENTS

1.  750 gm chicken pieces
2. 1 tsp kalonjeee seeeds(onion seeds)
3. 1 tsp saunf( fennel seeds)
4. 2tbsp chopped garlic
5. 1'' grated ginger
6. 200 gm onion chopped
7. 3 large tomatoes (roast, boiled, remove skin and chopped)
8. 3 green chillies
9. 1tbsp red chilli powder
10. 1/2tsp turmeric powder
11. 1tbsp cumin coriander powder
12. 1tsp crushed black pepper 
13. salt to taste
14. 1/2 cup oil and 1tbsp butter

METHOD

• heat oil ,add onion seeds and fennel seeds, when its colour changed, add chopped garlic, saute.
• add chopped onion,green chillis and ginger when onion turns pink add chopped tomatoes cook until tomatoes are soft.
•  add chicken pieces and fry a for a minute,
• add rest of the ingredients mix well.
• cover the pot and cook on the low flame until chicken is tender. .
• add butter and mix ,check the seasonings.
• garnished with chopped mint and coriander leaves.
• serve with roti/naan.

MUTTON RAN (ROASTED MEAT)

 INGREDIENTS

INGREDIENTS

1. 750 g mutton leg or rump roast
2. 1/2 tsp green papaya paste
3. salt
4. 2 tbsp ginger paste
5. 2 tbsp garlic paste

roast and grind 

1. 14 almonds
2. 4 green cardamon
3. 1/2 tsp black pepper
4. 4 clove
5. 1'' cinamon
6. 1 tbsp poppy seeds( khaskash )
7. 1 tbsp coconut powder
8. 1 tbsp cumin
9. 1 tbsp coriander
10. 1 tsp sonf (ani seeds)
11. 10 red chillies

2 large onions sliced and fried. Grind  fried onions with 1 cup of yogurt.

METHOD.

• Wash and dry roast , rub the marinade(papaya ,ginger garlic and salt) and prick roast with fork very well so the marinate go inside of roast. Put the roast in a plastic bag and leave it overnight in the refrigerator.
• Mix the dry roasted powder masala in the onion yogurt mixture.
• Rub the masala mixture over the  roast and prick the roast again.Leave the roast for 1-11/2 hours.
• In a big wok  put 4 tbsp of butter or(2 tbsp  butter and 2 tbsp oil) put the roast over butter and cook it   on medium heat ,turn it when one side is done.Put some peeled potatoes and carrots with the roast.Cover the wok and cook it.At this stage you can transfer the roast in pressure cooker or in preheated oven at 350F and cook it until roast is done.
• Remove the roast and in the gravy add 1tsp (corn starch mix with 2tbsp of water )cook for2 minutes until gravy is thick.Serve with roast.
• Take out in a platter and garnish it with onion rings , coriander leaves and tomatoes. 
• Serve with garlic bread

JACK FRUIT BHAIJI

JACK FRUIT BHAJI

INGREDIENTS

1. 1/2 kg jack fruit (kathal)
2. 2 onions sliced
3. 2 tomatoes chopped
4. 2tbsp ginger garlic paste
5. 1 tsp chilli powder
6. 1 tsp turmeric powder
7. 1 tsp coriander powder
8. 1 tsp cumin powder
9. 1 tsp sonf powder
10. 1 tsp amchur powder
11. 1/2 tsp garam masala
12. 1/4 cup oil
13. salt to taste

METHOD

• Put some oil in your hand and knife,then  remove jack fruit skin and cut it in big chunks.
• Boil chunks with salt and turmeric till they are tender, remove them from water.
• Heat oil in a pan fry onion slices then add ginger garlic paste fry them for few minutes ,add chopped  tomatoes when they become soft add all the dry masala and cook it for few minutes.
• add boiled jack fruit chunks fry them in masala add some water if needed.when oil started oozing out remove from fire add garam masala and chopped green coriander
• serve with roti or paratha.