Grilled Tandoori Chicken

Ingredients:-
1 ½ kg. chicken (breast and legs)
OR
2 whole broilers (cut into big pieces)

Marination:-
2 cups thick whisked curds
4 tbsp. brown vinegar
2 ½ tbsp. chili pdr.
2 ½ tbsp. garlic paste
2 ½ tbsp. daram masala pdr.
1 tbsp. ginger paste
1 tbsp. pepper pdr.
1 tbsp. tenderon pdr (optional)
½ - 1 tsp. tandoori colour (orange-red pdr)
salt (as per taste)

Method:-
Wash chicken and remove skin. Clean and make slits in the flesh. In a bowl, mix the marination ingredients well and apply generously onto the chicken pieces. Marinate for 8 hours, grill and serve

Variation:-
2 kgs pomfrets (slits made at the sides... Apply the same masala. Marinate, grill and serve)

1 ½ kg paneer (marinated and grilled the same way)

Aalu Paratha

Ingredients:-

Wheat flour- 1 cup

Salt- 1 tsp.

Oil- 2 tbsp.

Ghee- 2tsp.

Potato (boiled & peeled)- 3

Pepper pdr. - 1 tsp.

Zeera pdr.- ½ tsp.

Green chillies- 4

Ginger-garlic paste- 1 tsp.

Method:-

Mix the flour, salt and ghee. Add water slowly and make a dough. Keep aside for half an hour. Meanwhile, mash the boiled potatoes and keep aside. Grind green chillies, zeera and pepper. Add this mixture to mashed potatoes. Add ginger-garlic paste along with salt and mix well. Now take the dough and make round balls. Roll the ball to a puri size. Place 2-3 teaspoon of stuffing at the center and cover it . Now roll this into paratha. Cook the paratha on pre-heated frying pan with required oil and serve hot with dahi / raita / coconut chutney.

Aloo Dhania Parathas

Ingredients:-
Potatoes- ½ kg.
Coriander- 1 bunch
Green chillies- 4
Hing pdr.- ¼ tsp.
Oil- 2 tbsp.
Salt- ½ tsp.
Wheat Flour- ½ kg.

Method:-
Boil potatoes and mash them well. Grind together coriander, green chillies and hing powder. Add this paste to the mashed potatoes and mix well so that there are no lumps. Knead the wheat flour with 2 tbsp oil, salt and water and keep aside for 1 hour. Take a sizeable portion of the dough and make a dent in the center. Take a portion of the aloo dhania mix shape it into balls and put it in the centre of the dough. Close it and roll out into parathas. Fry them on a tava and serve with butter on top and chilled dahi.

Shaahi Chicken Tikka

Ingredients:-
Chicken chunks- 500 gms.
Ghee/oil- ½ cup
Onions (crushed)- 2
Cloves-2
Cardamoms- 2
Marination:
Curds- ½ cup
Kesar- ¼ tsp.
Tandoori colour- ¼ tsp.
Salt- 1 tsp.
Garlic paste - 1 tsp.
Garam masala- 1 tsp.
Masala:
Curd- 1 cup
Kashmiri chilly paste- 1 ½ tbsp.
Garlic paste- 1 tsp.
Ginger paste- ½ tsp.
Garam masala pdr.- 1 tsp.
Haldi - ¼ tsp.
Almond paste- 2 tbsp.
Cashew paste- 2 tbsp.
Kasuri methi- 1 tsp.
Garnish:
Sauteed onion chunks- 1 cup
Firm tomato chunks- 1 cup

Method:-
Marinate chicken for 30 minutes. Cook for 8 minutes. Grill & keep aside. Heat oil & fry clove, cardamom & onion. When golden , add masala ingredients. When oil separates, add onion & tomato chunks along with chicken. Fry for 2 - 3 minutes. Add ¾- 1 cup water. Simmer & serve.

Shaahi Arab Chicken Korma

Ingredients:-
Chicken (boneless)- 750 gms.
Garlic paste- 1 tbsp.
Ginger paste- 1 tbsp.
Salt- 1 tbsp.
Garam masala- 1 tbsp.
Mustard- 1 tbsp.
Butter- 1 tbsp.
B:
Mava- 200 gms.
Onion (chopped)- 1 large
Ginger (grated)- 1 tsp.
Salt- ½ tsp.
Lime- ½
Green chillies (chopped)- 6
Kothmir- ½ cup
Gravy:
Ghee / oil- ¾ cup
Bay leaf- 1
Onions (chopped)- 2
Ginger paste- 1 tbsp.
Garlic paste- 1 tbsp.
Cashew paste- 50 gms.
Fresh coconut paste- ½ cup
Garam masala- 1 tsp.
Kesar- 1 tsp.
Kashmiri chilly paste- 1 tbsp.
Curds- 1 cup
Salt (as per taste)
D:
Mint leaves- For garnish
Kothmir- For garnish
Almonds- For garnish

Method:-
Flatten chicken with a meat mallet & marinate it with (a) ingredients. Leave aside for 1 hour. Make a mixture of (b) ingredients. Fill it into each chicken & roll. Skewer with a toothpick. Shallow fry & keep aside.
Gravy:
Heat oil, fry bay leaf & onion till golden. Add ginger-garlic & continue frying. Add all other (c) ingredients. Cook till oil separates. Add 1 - 2 cups water. Cook till thick. Add chicken. Simmer for 5 minutes. Garnish with (d) ingredients. Serve.

Shahi Malaai Chicken

Ingredients:-
Oil- 1/2 cup
Bay leaf- 1
Onion (crushed)- 1 large
Chicken pcs. - 500 gms.
Ginger -garlic paste- 1 tsp. each
Salt- 1 1/2 tsp.
Green chillies (slit)- 6
Garam masala- 1/2 tsp.
Saffron- 1/2 tsp.
Ajwain seeds- 1 tsp.
Almond powder (with skin)- 2 tbsp.
Thick curds- 1/2 cup
Malaai / Fresh cream- 100 gms.

Method:-
Heat oil, add bay leaf, add onion & fry till transparent. Add chicken garlic, ginger & salt. Fry till pale for approx. 3 - 5 minutes. Add green chillies, garam masala, kesar, ajwain, almond powder & curds. Cook till oil separates. Add 1/2 - 3/4 cup water. Simmer for 15 minutes. Sprinkle malaai / cream. Further cook for 5 minutes & serve.

Kesar Peda

Ingredients:-
Milk- 1 litre
Saffron- 1/4 tsp.
Powdered sugar- 1 cup
Kesar colour- little

Method:- Heat milk in a heavy bottomed pan till it reduces to 3/4Th of its consistency. Add powdered sugar and stir till it becomes very thick. Crush 1/4 tsp. of kesar in little hot milk. Add to the milk before removing from fire. If necessary add little kesar colour. Remove from fire. Keep stirring with a wooden masher till the mixture turns thick & becomes lukewarm. Remove it & knead to a soft dough on top of a greased platform. Prepare small balls & flatten it. Decorate with nuts.