Spicy Roasted Chicken Legs

Ingredients 

Chicken Legs, ( I used 6 but you can use 12 or 24 and double recipe :D)
Butter ( I used liberally and used 1/2 of a 100 gm stick)
 Lemon Juice (about 1-2 lemons or more depend on how citrus you want)( 1/2 cup for 24 legs) 
 Seasonings. (I use ginger garlic paste+ Oregano+pasta seasoning+ black pepper+ Salt+ red chilly powder for the wet seasoning)-1 tbsp
 ( I used ginger powder (saute) and rest recipe to make dry seasoning) -1 tsp
Some coriander if you like ( optional) 


Recipe

1. Melt butter in a kadai/pan
2. And  dump lemon juice it right into it.
3. Next add wet seasoning. Now stir it together well…
 4. And be sure to stick your finger in and give it a taste. Add more spiciness if you’ve got the guts.
5. Thoroughly rinse your chicken legs.
6. And with tongs, transfer chicken legs to the butter mixture one by one.
7. Tilt the pan if you need to, and slosh the chicken around until thoroughly coated.
8. Remove each chicken leg to a baking rack.( cover it with foil) What I do is to put rack on baking sheet as the chicken drains liquid)
9. And before you pop them in the oven, give ‘em another coat of the butter mixture. Put in all of the mixture
10. Now, give them another sprinkle of dry seasoning.
11.  Pop ‘em in a 400-degree ( 200 degree C)  oven for exactly thirty minutes. 
12. After thirty minutes, they should be nice and golden brown. But if they could use just a little more color, turn the broiler on high and let ‘em sit under it for a minute or two. 
13. Sprinkle some pasta seasoning if you like or leave it.

I like to heap the chicken legs on a platter. I don’t know, it just says “abundance” to me.



Healthy variation

1. I used 2 tbsp of olive oil and rest process was same. Alternatively you can marinate chicken legs with wet seasoning and then add in oil. As oil is less in quantity compared to butter. Use coriander too. It tastes equally awesome.

Nargisi Koftas/ Koftas

For koftas

Thinly minced mutton - 500 grams or 750 grams

Poppy seeds(khaskas) (made into paste on a sil batta by using water)-3 tbsp + 1 tsp remaining for curry ( if u use 750 grams)

Bhuna chana(raw bengal gram)- 2 tbsp paste(roast them , take out the outer black covering and then grind) ( always use poppy seeds more than chana as it makes koftas soft)

Salt- 1/2-1 tsp

Red chilly powder-1/2- 1 tbsp

Grinded onion-1

Oil- 1 tbsp

Ginger garlic paste-1 tbsp

Garam masala-1 tbsp ( fresh grinded on sil batta if u can)

Egg-1
Pudina powder-1 tsp
Fresh coriander leaves

For kofta filling

Raisins- 5-6 for each kofta

Eggs (boiled) - according to number of nargisi kofta one wants
Boiling eggs require around 10-15 minutes in some water and then cover with plate to steep.

Curry masala

Onion- 1

Tomoto-1

Dhaniya powder-2 tsp

Red chilly powder- 1 tsp

Ginger garlic paste- 1 tsp
Water

Curry

Onion-1/2-1 (thinly sliced)
Poppy seeds- 1 tbsp
Small cardomon-2(mouth open)
Big cardomon-1 (mouth open)

Tej patta-1-2

Dalchini-1-2
Potatoes-2
Salt-1/2 tsp
Water
Kevda-1 tsp

1. Drain out all excess water from the keema and keep in a bowl.

2. Add all the kofta ingredients and mix them nicely to remove any thick parts. Knead like a dough.

3. Oil a plate and then take some water in a cup.

4. Grind some onions thinly in a kadukas and then remove water and mix them so they are separated and then add to koftas mixture. Also cut two potatoes into half each and then make four slices of each and keep in a water with some salt.

5. Take 3 cooking spoon oil in a cooker and add thin onions and let them be golden brown and then take it out and seperate so they harden.

6. Add small cardomons in the oil and then the kofta masala into it. Add tej patta, dalchinni and big cardomon along with salt at this time. Alow masala to cook. Do so by keep adding water once a while. This way it will take around 15 minutes. In meantime prepare koftas.

7. Wet your hand with water and take some kofta mixture and beat is nicely and then add egg or raisin in it and the close it nicely by beating softly. Keep using water and roll it out and keep aside. Make all koftas like that.

8. For nargisi kofta, one can use whole boiled egg or half / four pieces of it to fill inside kofta and for normal kofta one can use 4-5 kishmish. If one relishes ghee one can also put a drop of ghee with raisins inside kofta.


9. Once masala is done add about 1-2 cups of water to it and then slowly add koftas to it. Make distances and make place for all. Once they are added and water should be just at level of koftas and boiling, close the lid of cooker. Let cooker give about 5-6 whistles on slow flame.

10. Once steam releases, add khaskas to it and crush fried onions with some curry masala and kevda and add it to koftas masala and then add enough water to be made into curry. Water should be just little above the koftas. Add potatoes during this time for the curry

11. Close the lid and cook till potatoes are done or give 1-2 whistles.

12. Nargisi koftas are ready. One can decorate with cut fresh coriander leaves.

Note: if one wants curry and water gets evaporated in whistles one can boil water and add in curry and then boil the mixture for a minute and that works too.
Use about 4-5 tablespoon seeds to make khaskas paste and about 1/3 cup of channa for making that paste and one can save to use later. Don't add too much channa or it makes koftas hard.

Garam masala ingredients- roast a handful cumin deeds (jeera), black pepper (kali mirj), some cloves(laung), 1-2 cinnamon(dalchini) , some big and small cardomon(elaichi ) and then mix in a dry blender and store.

Mint (pudina) powder used was made by drying fresh pudina leaves in sun or in air for some days and then smashing them and storing.
One can also roast black pepper as well cumin seeds (seperately) and mix in blender and store for days.

Variation

1. One can use kofta mixture to make seekh kabab on a tandoor.

2. If raw papaya(kacha papita) is available, take a small piece and mix in a blender and add in the kofta mixture, it acts as a binding agent for making Gulati (shammi and seekh) kababs using raw kheema. Never add it in koftas or they will scatter.

3. Use thin kheema meat for koftas or else boil the mixture, for 5-6 whistles and grind using sil batta and then make koftas of it and add in curry when curry is completely done.

Fish Fry

Ingredients

Fish- 1 kg ( i used ocean less thorns one (surmai)

Salt/ besan to rinse and water it to remove smell

For Marination

Ginger Garlic paste-1 tsp

Tumeric powder-1/2 tsp

Red Chilly powder -1/2 tsp

Salt- 1tsp

Lemon -1

For Frying

Maida-2-3 tsp

Suji-2-3 tsp

Garam masala-1 tsp

Oil

Salted potatoes

Recipe

1. Put fish in a bowl and rinse with salt/besan and water nicely.

2. Marinate it with all ingredients except salt and lemon for an hour or more. One can even marinate and keep in fridge overnight.

3. Add lemon juice about 10 minutes before frying. Add salt few minutes before frying too as it leaves out water.

4. Take suji, maida and garam masala in a bowl with pinch of salt and mix nicely.

5. Take enough oil in a kadai and let it heat.

6. Wrap suji mixture around fish and fry on low to medium flame for it to cook nicely.

7. Cut potatoes into slices and salt it and remove water in 5 minutes.

8. Fry potatoes in the remaining oil and serve them together


Tip : One can sprinkle maida etc with pinch of water on top of fish and roll just suji and fry . Result would be like this :-

Brocolli Salad

Ingredients

4 hard boiled eggs, cut into bite size pieces

1 head fresh broccoli, cut into bit size pieces

1/4 cup red onion, chopped

1/2 cup raisins

1/2 cup pumpkin seeds (I used roasted poppy seeds)

1/2 cup mayonnaise

1 garlic clove, chopped

1 tablespoon balsamic vinegar

2 teaspoons maple syrup or sugar

1/2 teaspoon dried oregano

Salt and pepper

Directions

1. In a large bowl, combine eggs, broccoli, onions, raisins and pumpkin seeds.

2. In a small bowl, whisk together mayonnaise, garlic, balsamic vinegar, sugar, oregano, salt and pepper. Adjust seasoning to taste.

3. Pour dressing over broccoli mixture and toss until well mixed. Refrigerate for about 3 hours before serving (this allows broccoli to become tender).

4. Sprinkle a small handful of pumpkin seeds before serving, to give it an extra crunch.

Note: i used black vinegar and didn't like it...unless one has white/rice/balsamic vinegar....avoid putting vinegar...its pungent makes one not like it.

I even added 1/4 tsp of red chilly for taste.

This dish generally uses bacon....so if u eat it u can use it instead of eggs

Haleem/Khichda!

Ingredients

Haleem

Wheat grains(crushed)-/Also known as kuta gehu/- 2 cups (or minimum 1 cup )

Chana Dal(Split bengal gram)-1 cup

Arhar Dal(Red Gram)(dhuli)-1 cup

Urad Dal (Dhuli )(White split gram beans)-1cup

Masoor Dal(Red Lentils(split))(dhuli)-1 cup

Moong Dal (Green gram split)(dhuli)-1 cup

Rice-1 cup

Salt-2 Tsp(1+1)

Red chilly powder-2 tsp(1+1)

Tumeric powder-2 tsp (1+1)

Ginger garlic paste-1 1/2tsp (1/2+1)

Some fresh cut garlic

Water according to consistency

/Use all dal dhuli not sabut/

Meat Ingredients

Meat/Kheema(mota)(prefer rann meat or kheema)- 1 or 1 and1/2 kg

Ginger garlic paste-1 and 1/2 teaspoon

Red chilly powder- 2 teaspoon

Salt-1-2 teaspoon

Onions-2-3

Tomotoes-4-5

Indian bay leaf(tej patta)- 1(optional)

Cinnamon(dalchini)-1(optional)

Big Cardomans-2-3(just seeds)

Black pepper-1/2 teaspoon(optional)- to be removed after cooking meat (I avoid it)

Green chilly-2-3

Ginger-small cut pieces

Oil-3 cooking spoon

Tadka

Ghee-1 cooking spoon

Onion for tadka-1

Fresh coriander

Water-14-16 cups

Dal Preparation

1. Wash grain very nicely and then soak grains and chana dal overnight. Soak rest of the dals for 2 hours.

2. Put grains in cooker with enough water and boil with 3-4 whistles. Add salt and tumeric powder to it

3. Then add chana dal , arhar dal to it and let it give out 2-3 whistles.

4. Simulatenously, in a big pateli boil adequate water and add rest dals and rice to it along with masala (salt, red chilly, ginger garlic paste, tumeric powder and fresh garlic) and let it cook till nicely done and then add grain mixture to it and mix nicely.

Meat preparation

1. Put oil in a cooker and then add onions to it. Let them get golden brown and then add tomotoes to it. Then add all of the meat ingredients and meat to it and fry it nicely. Then put enough water and let it cook for 15-20 minutes and leaves 3-4whistles.

2. Once cooked fry the meat nicely to give out a nice flavour and it bhuna done

3. Remove the meat and take out baf leaf , cinnamon and black pepper from it if you had put in it.

4. Add the meat to the dals and boil once . Add boiled water adequate for haleem to be curry like if dals have soaked water before adding meat.

Haleem

1. Put meat into the dals and let it cook nicely for some 2-3 minutes till its done.

2. Put ghee in a pan and lots of thinly sliced onions. Once they r dark brown. Pour the mixture into haleem. Dccorate with coriander leaves.

Haleem is ready! Use lemon, garlic to serve.

Note:- Haleem takes time to cook and are cooked in large quantities so cook it if you could relish for some days or when there is a party.

Gurda Kaleji

Ingredients

Cumin seeds- 1 tbsp
Onions-4-5
Mutton gurda kaleji (Liver kidney)-500 grms
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chillies-2
Water-1 cup
Oil-2 cooking spoon

Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add gurda-kaleji to it and rest of the masala to it and fry it nicely. Cover with a plate and let it leave out some water.

4. Add about a cup of water and close the lid and let it whistle 3-4 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

P.S. Mutton stew is made in same ways with all raw ingredients and no powder ingredients.

Palak Shaljam Ghost

Ingredients

Cumin seeds- 1 tbsp
Onions-2
Mutton-500 grms
Tomotoes-2-3
Green chilly-1-2
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Shaljam-500 grams

Palak-500 grams

Methi-200 grams (optional)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2


Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and then Shaljam, palak and methi and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes. Let it leave water.

4. Add about a cup of water and close the lid and let it whistle 3-4 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

Note: Use the red shaljam with leaves for this dish- they are the best ones

Palak and bathwa when cooked together are best saag....one can add soya if available.

For making the white non leavy shaljam , use panj and rai and cook like normal sabzi and no need for garam masala. Steam for 1-2 whistles and use 1 katori water.

Mutton Curry

Ingredients

Cumin seeds- 1 tbsp
Onions-1-2
Mutton-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

P.S. If one is to make mutton stew add all raw ingredients and about 5-6 onions and no powder ingredients and no coriander powder.

Aloo Gost

Ingredients

Cumin seeds- 1 tbsp
Onions-1
Goat meat-1 kg
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1tsp
Coriander powder-2 tsp
Water-2-3 cups
Oil-2 cooking spoon

Potatoes-2-3
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about 2-3 cups of water or and potatoes to it and let water boil and then close the lid and let it whistle 2-3 times and then close the flame. If its young goat meat just 2 whistles will do.

5. Open it when steam releases and then add more salt if its less. Add more water if you want more curry

6. Decorate with fresh cut coriander and mix well.

Note: if you wanna make mutton korma- khaskhas, nuts, curd, etc are added like in chicken korma.

Aloo Keema

Ingredients

Cumin seeds- 1 tbsp
Onions-3-4
Ground meat(kheema)-500 grms
Tomotoes-2
Green chilly-2-3
Fresh garlic
Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2

Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon

Potatoes-2
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about a cup of water( or 2 if you want bit curry) and potatoes and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.


Variations

One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

If meat is highly done one can boil potatoes and add to curry. If one adds a pinch of haldi along with salt to potatoes it boils fast .

Murgh Mussalam!

Ingredients

Chicken-1 kg

Chicken filling

Red Chilly powder-1 tbsp
Ginger garlic paste-1 tbsp
Khaskas paste-1 tbsp
Raw papaya paste-1-2 tbsp(Optional)
Blanched almonds( fewer)
Cashews
Cocunut pieces/shredded ones

Charo magaz (optional)
Salt -1/2 tsp

Masala
Onion-1-2(grinded)
Coriander powder-2 teaspoon (optional or use less if poppy seeds used)
2-3 Cloves
1-2 Cinnamon
1-2 big Cardamom
Indian bay leaf-1
Ginger garlic paste- 1 tsp
Khaskas( Poppy Seeds) paste-1 tbsp
Salt to taste-1 tsp

If poppy seeds used, coriander powder and tomatoes should not be used or else use both.

Recipe

1. Wash the chicken thoroughly a. Cut the middle part and remove everything from inside. Marinate chicken with ginger garlic paste, red chilly powder. Also add a paste of raw papaya. Add salt when about to cook or it leaves water.

2. Mix all the chicken filling ingredients in a blender(khaskas in sil batta) and fill it inside the chicken.

3. Take oil in a cooker . Add masala ingredients and add khaskas paste, and all curry ingredients to it and let it fry till smell goes off.

4. Add the marinated chicken and fry nicely for 4-5 minutes on either side.Add yoghurt at this time.

4. Add 1/2 cup water and let it to boil till the ghee appears on the sides and chicken pieces turn tender. Give it 2-3 whistles to tender the chicken. Evaporate off all water.

Musallam is ready to eat. Serve it hot.

Char Magaz is a combination of four seeds/nuts: Almonds, Pumpkin seeds, Cantaloupe Seeds and Water melon seeds

Turkish Kebabs

Ingredients

500 grams - Thinly Minced meat(Kheema)

Pudina powder-2 tsp

Kali mirch powder-3/4 tsp

Red chilly powder-1/4 tsp

Ginger garlic paste-1 tsp

Salt-1 tsp

Oil- 1 tbsp

Dry bread-4( I use stale bread)

Grated onions-2

Recipe

1. Remove water from the kheema by pressing in hands and keep in a plate.

2. Grate (shred) onions and remove water by pressing in hands and mix with kheema

3. Soften breads in water and then remove from water and squench water from it and mix it with rest of the ingredients.

4. Add pudina, kali mirch, salt, chilly powder, ginger garlic paste, oil to it.

5. One can put kheema in fridge for some time so it becomes easier to make kebabs. Take oil in hand and make long and shorter version of seekh kababs.

6. Fry in oil and serve hot.

It tastes awesome with combination of long fried potatoes.

For potatoes

1. Take 2-3 potatoes and peel them.

2. Cut them into half and make long pieces from each half.

3. Mix about 1/2 tsp salt in it.

4. It will leave water. Remove that water and fry it in oil.

Seekh kabab

1. To make it into seekh kabab use oven, Oil the Seekhs of the oven and then grill them.

Shammi Kebab( Mutton)

Ingredients

For kheema

500 gm - Thinly Minced meat ( goat or lamb )(Barik Kheema)
1 cup - Bengal gram dal / chana dal

1 -Onion( cut into 4-5 parts)
1 pot -Garlic
1 inch piece - Ginger
1 - Green chili
4 - Red chilly
1/2 tbsp- Pepper corns
3 - Cloves
3 - Big Cardamoms(seeds)

1/2 tsp- Cumin seeds(optional)

1/4 -1/2 cup - Water
Salt to taste- 1 tsp
Oil to deep fry

Kebab ingredients

1 - onion( small pieces)
2 - Green chili
1/2 cup - Chopped coriander leaves
1 - Egg

Method

1 ) In a cooker, put minced meat, onion, ginger, garlic, green chili, red chili(with seeds) , pepper corns, cumin seeds, cloves and Break kheema it if its a refrigerated kheema and mix all ingredients. Let kheema leave out a bit of water. Once it leaves water then add chana dal and some water. Add water according to the water kheema leaves as more water will not be good.

2 )Pressure cook above mentioned ingredients. It will take about 2-3 whistles to cook. Open and if there is some water left then dry it. Don't pester it with spoon.

4 ) Grind the cooked ingredients to a fine paste on a mortal pestel(Sil bitta) so its fine. Grind chilly and all dry ingredients first and then mince rest of the ingredients. Mix paste with finely chopped onion, green chili and coriander leaves. If the kheema is very moist don't add egg inside but make kebabs and dip it in blended egg and fry. or else add egg in it.

5. Keep it in fridge for an hour or more so it becomes dry and thick and its easy to make kebab.

6. Oil the plate and your hands and Make small balls and flatten. Use water to make it so and beat nicely so it doesn't scatter.

7 ) Heat oil in a kadai. Deep fry till golden brown in color on both sides.

Serve hot with coriander chutney.

Tip

While frying if the kababs are breaking apart, then dip each kabab in beaten egg and fry.

Gosht Kichdi!

Ingredients

Masala

Oil-3 cooking spoon

Ghee-1 cooking spoon

Cumin seeds-1 tsp

Black pepper-1 tsp

Cloves-3

Big cardomon-1

Khichdi

Fresh pudina leaves

Mutton-500 grams (or one can use thick kheema)

Rice-3 cups

Urad(dhuli)/Split black gram-1 cup

Water-5 cup

Milk-1 cup

Fennel seeds(Sauf)-1 tablespoon

Mutton

Onion- 1

Tomatoes- 2

Coriandar Powder(Dhaniya)- 1 teaspoon

Red chilly powder- 1 teaspoon

Tumeric powder-1/2 tsp

Ginger garlic paste -1 tsp

Indian bay leaf (tej patta)-1

Cinnamon(Dalchini)-1-2

Green chilly-1-2

Fresh ginger-small pieces

Fresh coriander

Water-2 cups

Small cardomon-2

Salt-1 tsp

Recipe

1. Wash the urad dal and keep it soaked in water for some time

2. Simultaneously wash rice and keep aside.

3. Put oil in a cooker and add masala ingredients to it and then add mutton ingredients to it along with water and put the lid and let it cook for around 5 minutes/ 2-3 whistles so that it is done. (It will depend on meat used, if its a hard meat it can take 5-6 whistles)

4. Take out the steam if its soft meat and then add some ghee to it along with sauf and dal and fry it nicely. Add some green chilly and ginger and 1.5 tsp of salt at this time and fry nicely till meat and dal is cooked nicely. It will take about 5 minutes.

5. Add 5 cups of water and once it starts boiling add rice to it. Water should come just above the rice. Let rice soak a bit of water for a minute or two.

6. Once rice soaks water, add a cup of milk and freshly cut pudina leaves to it and mix it with a light hand. Check salt at this time and add if you feel its less.

7. Close the lid and cook for 5-7 minutes/1-2 whistles.

8. Once steam is released. Mix it nicely and serve.

Have this khichdi by sprinkling some desi ghee accompanied with onions and green chutney.

Note:-

The meat used for this khichdi is generally chest(sine ka) meat or else mota kheema.

Variation

1.If one wants to make mutton curry the process is same as that of mutton mentioned above, just avoid putting cloves, jeera and kali mirj to it and then fry it later with 2 potatoes to it. Fry till alit leaves oil and then add water according to consistency and then cook for 5 minutes by covering with a plate. Also add 2 tsp of dhaniya powder instead of 1.

2. Cooking of kheema requires same process as mutton. Don't add more onions like in usual kheema.

Mutton Kofta!

For koftas

Thinly minced mutton - 500 grams

Poppy seeds(khaskas) (made into paste on a sil batta by using water)-1 tbsp

Bhuna chana(raw bengal gram)- 2 tbsp paste(roast them , take out the outer black covering and then grind)

Salt- 1/2 tsp

Red chilly powder-1/4 tbsp

Oil- 1 tbsp

Ginger garlic paste-1 tbsp

Garam masala-1 tbsp

Egg-1
Pudina powder-1 tsp
Fresh coriander leaves

For kofta filling

Raisins- 5-6 for each kofta

Eggs (boiled) - according to number of nargisi kofta one wants
Boiling eggs require around 10-15 minutes in some water and then cover with plate to steep.

Curry masala

Onion- 1

Tomoto-1

Dhaniya powder-2 tsp

Red chilly powder- 1 tsp

Ginger garlic paste- 1 tsp
Water

Curry

Onion-1/2-1 (thinly sliced)
Poppy seeds- 1 tbsp
Small cardomon-2(mouth open)
Big cardomon-1 (mouth open)

Tej patta-1-2

Dalchini-1-2
Potatoes-2
Salt-1/2 tsp
Water
Kevda-1 tsp

1. Drain out all excess water from koftas and keep in a bowl.

2. Add all the kofta ingredients and mix them nicely to remove any thick parts. Knead like a dough.

3. Oil a plate and then some water in a cup.

4. Cut some onions thinly and then mix them so they are separated. Also cut two potatoes into half each and then make four slices of each and keep in a water with some salt.

5. Take 3 cooking spoon oil in a cooker and add thin onions and let them be golden brown and then take it out and seperate so they harden.

6. Add small cardomons in the oil and then the kofta masala into it. Add tej patta, dalchinni and big cardomon along with salt at this time. Alow masala to cook. Do so by keep adding water once a while. This way it will take around 15 minutes. In meantime prepare koftas.

7. Wet your hand with water and take some kofta mixture and beat is nicely and then add egg or raisin in it and the close it nicely by beating softly. Keep using water and roll it out and keep aside. Make all koftas like that.

8. For nargisi kofta, one can use whole boiled egg or half / four pieces of it to fill inside kofta and for normal kofta one can use 4-5 kishmish. If one relishes ghee one can also put a drop of ghee with raisins inside kofta.

9. Once masala is done add about 1-2 cups of water to it and then slowly add koftas to it. Make distances and make place for all. Once they are added and water should be just at level of koftas and boiling, close the lid of cooker. Let cooker give about 5-6 whistles on slow flame.

10. Once steam releases, add khaskas to it and crush fried onions with some curry masala and kevda and add it to koftas masala and then add enough water to be made into curry. Water should be just little above the koftas.

11. Close the lid and give about 1-2 whistles.

12. Nargisi koftas are ready. One can decorate with cut fresh coriander leaves.

Note: if one wants curry and water gets evaporated in whistles one can boil water and add in curry and then boil the mixture for a minute and that works too.
Use about 4-5 tablespoon seeds to make khaskas paste and about 1/3 cup of channa for making that paste and one can save to use later. Don't add too much channa or it makes koftas hard.

Garam masala ingredients- roast a handful cumin deeds (jeera), black pepper (kali mirj), some cloves(laung), 1-2 cinnamon(dalchini) , some big and small cardomon(elaichi ) and then mix in a dry blender and store.

Mint (pudina) powder used was made by drying fresh pudina leaves in sun or in air for some days and then smashing them and storing.
One can also roast black pepper as well cumin seeds (seperately) and mix in blender and store for days.

Variation

1. One can use kofta mixture to make seekh kabab on a tandoor.

2. If raw papaya(kacha papita) is available, take a small piece and mix in a blender and add in the kofta mixture, it acts as a binding agent for making Gulati (shammi and seekh) kababs using raw kheema. Never add it in koftas or they will scatter.

3. Use thin kheema meat for koftas or else boil the mixture, for 5-6 whistles and grind using sil batta and then add in curry when curry is completely done.

Dolma!

Ingredients

Tinda(apple gourd)-10-12
Cumin seeds- 1 tsp
Onions- 2-3
Tomotoes-2
Green chilly- 3-4
fresh garlic - few chopped
Ginger garlic paste-1 tsp(optional)
Rice- 2 cup with 1-2 cloves
Kheema(Minced meat)- cooked (2o0 grams) (optional for non vegies or one can skip this)
Water- 3 cups for rice, 2 tablespoon for cooking
Tumeric powder-1/2 tsp
Red chilly powder-1/2 teaspoon
Salt- 3/4-1 tsp
Oil

Recipe
1. Wash and slice off the tops of tinda (used as caps) and remove the inside scrapping and keep aside. Also scratch the outside part with a light hand.

2. Wash rice and keep aside.

3. Heat 1 cooking spoon of oil and put jeera in it. Let it splutter and then add onions, green chilly, ginger garlic paste, fresh garlic to it and fry it nicely.

4. Then add tomotoes, tinda scrapping, green peas (mattar) and rest of the masala and about 1/4 salt to it and let it fry till done.

5. Add cooked kheema if ur a non vegies during this time mix nicely or else dont and just add rice with ur choice of garam masala and mix it properly and then add 3 cups of water and rest of the salt to it. We use less water so that rice are half cooked.

6. Once the mixture is done. Let it cool and then stuff it inside the tinda. And then add oil in the same pan and then put all tinda and close pan and do it cook till done.

Keema

Ginger garlic paste-1 tsp
Black pepper-1 tsp
Cloves-2
Methi powder-1 tsp(optional for taste)
Big cardomon seeds-1-2
Indian bay leaf-1
Cinnamon-1
Salt-1 tsp
Red chilly powder-1/2tsp
Coriander powder-1 tsp
Tumeric powder-1/2 tsp
Water-1 cup
Oil-1 cooking spoon
Fresh coriander.

Recipe

1. Heat oil in a cooker and add jeera, black pepper, cardamon, cloves to it and let it splutter.

2. Add onions, green chilly , fresh ginger to it and fry for some minutes.

3. Add tomatoes and fry it nicely and add ground meat to it and rest of the masala to it and fry it nicely. Keep sauteing for few minutes.

4. Add about cup of water and close the lid and let it whistle 2-3 times and then close the flame.

5. Open it when steam releases and then fry on flame if water still there and fry till all water evaporates and its nicely done.

6. Decorate with fresh cut coriander and mix well.

Variations

1. One can make kheema aloo, kheema arbi with kheema too (arbi should added at same time as kheema) .

2. One can use capscicum and tomotoes for it too....One shd add capscicum and tomotoes last as its done soon and tinda dolma often needs to be pressure cooked.

3. I preparing mixture in same pan as i will cook dolma in so i separately cook kheema before and then put rice in pan and cook so its partially cooked and then fill in vegetables and cook so its oily in bottom.

4. One can always make vegetarian dolma by skipping adding keema and adding rest of ingredients.

Chicken Korma!

Ingredients

Chicken-1 Kg

Oil-1 cooking spoon

Ginger garlic paste- 1 Tablespoon

Small cardimon- 2

Salt- 3/4 teaspoon

Oil-2 cooking spoon

Masala

Onion- 2

Tomatoes- 1 -2(optional)

Coriandar Powder(Dhaniya)- 2 teaspoon

Red chilly powder- 1 teaspoon

Ginger garlic paste (or fresh 1 small piece of ginger and about 10 garlic)

Curry

Oil- 1 cooking spoon

Cardomom- 2

Cinnamon stick-2

Indian bay leaf-2

Salt- 3/4 teaspoon

Curd- 1/2 cup

Poppy seeds ( khaskas) (grinded on a grinding stone(sil batta)- 3 -4 teaspoon

Kaju, badam and cocunut all blended in grinder ( 2 tsp each)

Fresh coriander

Water- 2 cups

Smell masala

Onion- 1-2

Kevda-1 tbsp

Cooking curry- 1 tbsp

Cumin seeds-1/2 tsp

Black pepper-1/2 tsp

Small cardomon seeds- 3-4

Recipe

1. Take 2 cooking spoon oil in a cooker and let it heat.

2. Wash the chicken and put in the oil to fry.

3. Put the ginger garlic paste and 2 cardomoms. Put the cardomoms with mouth open to it . Add salt to taste too.

4. Fry the chicken nicely by mixing with spoon and then leave it with the cover on top for sometime so it leaves some water. Do it on low flame.

5. Fry it till it soaks all water and leave out nice smell.It gets fried and leaves out oil and then take it out. This takes 5-7 minutes

Curry

1. Mix all the ingredients of the masala in a blender.

2. Put 1 cooking spoon of oil and put the small sliced pieces of 1 onion and fry it deep brown and then take it out and spread out on a plate.

3. Put cardomon in the oil and then add masala ingredients to it. Fry for a minute or two. Then add cinnamon stick,indian bay leaf, poppy seed mixture and salt to it.

4. Fry the masala nicely by adding water once a while till it gets cooked nicely. This will take about 30 minutes to a hour. Keep adding water and grinding.

5. Once the masala is done, add the chicken to it and fry it with it nicely.

6. Add curd blended with a fork at this time to give a nice flavour and then fry nicely with curd till it leaves a flavour

7. Add water till chicken or just 2 cups according to consistency one wanted and let it boil

8. Once boiled, take one teaspoon of curry, fried onions, zeera, black pepper, cardomon seeds, kevda( smell masala) and grind it in hand grinder with water till done and then add it to the cooker

9. Put on the cooker lid and cook for about 10 - 15 minutes or till 3 -4 whistle.

10. Add salt if less and boil for 1-2 minutes. Garnish with fresh coriander.

Note:

Adding of tomotoes in khaskas korma is optional. If curd is not available then one can add one tomatoes or skip adding it.

Variations to make it into a Korma

1.The onions used in korma is less and tomotoes is optional. Water to be added is less too. Coriander powder is optional too or just about 1 teaspoon.

2. Take 2 tbsp almonds, cashew, cocunut along with(charo magaz) and blend in a blender and add it at same time as khaskas. If we use this mixture no need to add coriander powder and tomoto.

We can use about 2-3 onion fried onions ( in smell masala) if using this curry and add that onion like mentioned before by making paste. ad this mixture just before putting lid on the pressure cooker.