Corn Masala Rice

Ingredient:- Basmati Rice 1 cup, Corn Kernels 1 cup, Green Peas 1 cup, Cashews halved 10-12, Chili Powder 1 table spoon, Sam bar Masala 1 table spoon, Garam Masala ½ table spoon, Sugar 1 table spoon, Turmeric Powder ¼ table spoon, salt to tasted, Juice of 1 lemon, Oil or Ghee 2 table spoon, Cumin Seeds ½ table spoon, Mustard Seeds ½ table spoon.

Corn Masala Rice

Method: - In a heavy saucepan heat the ghee. Add the cashews and fry till light brown and remove. To some oil added the cumin and mustard seeds to splutter. Add the corn, peas, rice and all dry masala and 5 cups water. Cover and cook till almost done. Add lemon juice, sugar, coriander and cashews. Cover and cook till rice are done and no water is left. And the extra masala may be added as per desired spiciness. Then, Serve hot with curd.

Mughlai Biryani

Ingredient:-  Basmati rice 2 cups, Mutton 500gms, Lime1, Almonds or Cashew nuts ½  cup, a few spring mint, Ghee 6 table spoon, Coriander leaves ¼ bunch, Onions 1 cup, Ginger 1 piece, Green Chilies of finely chopped, Garlic 3 flakes, 1 cup card, Red chilies 5 piece, Milk ½ cup, Turmeric Powder a pinch, Cardamom 3 piece, Cloves 3 piece, Cinnamon 1 sticks, Bay leaf 2 A pinch sweet cumin, A little saffron, Wheat flour paste enough to steal pan.

Mughlai Biryani

Method:-  Wash, clean and cut the mutton into small pieces. Peel and slice the onions, coriander leaves and mint. Peel ginger and garlic. Grind ginger, red chilies, garlic and nuts into a fine paste. Heat ghee and fry onions till golden brown and crisp remove. Added bay leaf, ground mascara and fry. Add tepid water and cook with lid on till meat is tender and gravy is thick. Boil rice till three- fourths cooked and added to salt. Mean while strain curds with a fine piece of muslin. Add powdered cloves, Cinnamon, Cardamom, Sweet cumin, turmeric, chopped green chilies, Coriander leaves and mint. Add limejuice and mix well. Add curd mixture to mutton. Stir well. Dissolve suffer in some milk and sprinkle over half the rice. In a strong pan put in layers of rice, mutton and fried onion. Repeat till all ingredients are used up. Pour remaining milk and fat over the rice. Cover pan and seal edges with wheat flour paste. Place in an oven 143*c(means= 143 digri c) for one hour and serve very hot. 

Met-hi Pulao

Ingredient:- Long Grain(Basmati) Rice 1- ½ cup, Green Peas 1 cup, Pane-er(cut into small cubes, deep fried) 50 gm, Chopped fenugreek leaves a small bunch, 2 piece tomatoes chopped, Garlic paste 5 flakes, Green chilies chopped 3 piece, Turmeric powder 1 table spoon, Red chili powder to tasted, Salt to tasted, Oil/Butter 1 table spoon.

Met-hi Pulao

Method:- Wash Met-hi properly and drain the water and keep aside. Heat oil in the pan and added garlic paste and fry till light  brown. Now added tomatoes, peas, met-hi, green chilies,salt,chili powder and turmeric powder. Stir-fry for 8-10 minutes.Add rice and fry well for another 5  minutes. Add enough water and pressure cook on low flame for 5 minutes. Garnish with fried Pane-er. Save the Met-hi Pulao hot with chilled raita.

Mango Rice

Ingredient:- Rice 2 cups, Grated Green Mango 1 cup, Chopped onions(optional) ½ cup, Salt 2 table spoon, chili powder 2 table spoon, Turmeric powder 1 table spoon, A pinch of Asafetida, Mustard 1 table spoon, Oil 2 table spoon, small bunch carry leaves, A handful fried peanuts, Yogurt ½ cup, Baby okras 8.

Mango Rice

Method:- Heat of the oil in a pan and add mustard, turmeric powder and asafetida. After the mustard splutters and added chopped onions and fry till they turn golden brown. The grated mango, chili powder and salt to added.Cook the mango till it becomes very soft. Now added the cooked rice. Stir well and garnish with curry leaves. Sprinkle fried peanuts on top just before serving.

Spicy Chicken Gravie

Ingredient: - 1 piece chicken cut into 2 labels, Red chilies 8 pieces, Medium Size Onion 2 pieces, Ginger size 1- ½ , Garlic 1 piece (big size), Coriander leaf, 2 tea table spoon Coriander Powder, Cloves 8 pieces, Cinnamon stick 1piece (small size),1 tea table spoon Somber, 2 piece Tomato (small size), Turmeric Powder ¼ table spoon, Lemon 1 piece, Chicken mascara 1 table spoon and salt to tasted.

Spicy Chicken Gravie

Method: - All Grind Onion, Ginger, Garlic, Chilies, Coriander leaf, Cloves,Cinnamon Stick, somber and keep aside. Grind tomato separately. Then In a cooker pour little oil and fry onions till golden brown, then add the grounded mascara. Once it is done add the tomatoes and stir for 5-6 minutes. To this mixture add coriander powder, turmeric powder, chicken mascara, lemon and salt. Add chicken pieces and cook for 25 minutes. Goes well with Rice, Chapatti, Nan or Idiappam.

Chicken Curry With Mushroom

Ingredient: - 500 gm of minced chicken, 200 gm button Mushrooms, 5-6 green chilies, ½ bunch of coriander leaves, 1 table spoon of pepper & salt to tasted, 2 tomatoes finely chopped for curries, 2 table spoon of onion paste and 1 table spoon of ginger garlic paste, 1 table spoon of Gram Masala Powder, 200 ml of refined oil for frying and cooking.

Chicken Curry With Mushroom

Method: - Grind the minced chicken into paste with chopped coriander leaves and green chilies with ½ tea spoon of salt in it. Wash the mushrooms well and boil the mushrooms with the pinch of salt in it and drain out the water from it. Make flat round shaped balls of chicken paste dusted with flour, adding one boiled mushroom in it and it can be make into ball shape. Make the balls like this and keep it aside. Heat the oil in the Non-Stick pan and fry the ball till golden brown, keep it aside. Add the masalas in it and fry it with tomatoes till it leaves the oil. Add 1 table spoon of salt and turmeric powder to it and put 1 glass of hot water in it. When it starts boiling added the fried balls in it and boils it for 5-6 minutes in slow flame covered with lid. Add the gram masala powder in it and simmer it for sometime. It can be serving hot with Roti or Rice.

Dum Chicken

Ingredient: - 150 gm chicken cut into pieces, 250 gm cashew nuts, 250 gm onions finely chopped, 200 gm tomatoes finely chopped, 150 gm poppy seeds, 20 gm ginger garlic paste, 20 gm red chili paste, few chopped coriander leaves, 100 ml milk, Gram Masala, 150 ml oil and salt to tasted.

Dum Chicken

Method: - Grind cashew nuts and poppy seeds to a fine paste with milk. Heat oil in a pan and fry the onions till golden brown. Add to the ginger garlic paste, tomato, red chili paste and cook. Add the cashew nuts and poppy seeds paste and cook till the gravies leaves to the oil. Added to the salt and added the chicken to the gravies and cook till done. Added to the Gram Masala and coriander leaves before hot serving.

Chicken In White Gravie

Ingredient: - 0.5 kg chicken, 250 ml milk, 50 gm garlic paste, 50 gm ginger paste, 6-7 slit green chilies, 5 table spoons, corn flour, 1 table tea-spoon ground pepper, 1 table tea spoon cooking oil, Salt to taste.

Chicken In White Gravie

Method: - Boil the chicken in milk and salt till the chicken becomes tender. In a separate pan, heat the oil and lightly fry the ginger paste, garlic paste and green chilies. Add the chicken and milk mixture to the fry pan. Mix the corn flour in a little cold milk and added to the fry pan to the stirring of the pan continuously. When the gravies that starts thickening and added the pepper powder of stir the fry pan a little and serve hot with the rumali roties.

Chicken In Garlic And Tomato Sauce

Ingredient: - ½ kg of chicken to be cut into small pieces and marinated with 1 table spoon of salt and 1 table spoon of garlic paste, 1 cup of tomato sauce, oil for frying, 4 whole red chilies, 1 medium sized chopped onion, 1 pinch of ajinamoto.  

Chicken In Garlic And Tomato Sauce

Method: - Boil the chicken in milk and salt till the chicken becomes tender. In a separate pan, heat the oil and lightly fry the ginger and garlic paste, green chilies. Add the chicken and milk mixture to the pan. Mix the corn flour in a little cold milk and add to the pan of stirring the pan continuously. When the gravies starts thickening that the pepper powder of stir the pan a little and serve hot with rumali rotis.

Sweet and Sour Chicken

Ingredient: - ½ kg of chicken to be cut into small pieces and marinated with 1 table spoon of salt and 1 table spoon of garlic paste, 1 cup of tomato sauce, oil for frying, 4 whole red chilies, 1 medium sized chopped onion, 1 pinch of Ajinamoto.

Sweet and Sour Chicken

Method: - Boil the chicken in milk and salt to till chicken becomes tender. In a separate pan, heat the oil and lightly fry the ginger and garlic paste and green chilies. Add to the chicken and milk mixture to the pan. Mix the corn flour in a little cold milk, and added it to the pan, stirring the pan continuously. When the gravy starts thickening and add to the pepper power, stir the pan a little and serve hot with Rumali Rotis.

Chicken Vindaloo

Ingredient: - Chicken 1 kg, Ghee 3 table spoon, few coriander leaves, ½ onion finely sliced.

Chicken Vindaloo

For vindalu Masala: - Grind these ingredients to a smooth paste, Jira 3 table spoon, Dry Kashmiri chilies 12 piece, ½ an inch turmeric, 2 pods cardamoms, 10 pod garlic, Vinegar 2 table spoon.

Method: - Cut and wish the mutton and make pieces. Grind masala in vinegar fry sliced onion till brown, add to the coriander leaves and stir, put up on the masala and fry it. Stir frequently. Now add meat and salt to taste. Cover the dish. Allow the meat to cook it its own gravy. Stir frequently, so that it does burn boiled the potatoes, peel and cut into fours. Add them to the meat. Simmer for 10 minutes. Hot serve with plan white rice.

Dhania Chicken

Ingredient: - Chicken 1 kg (cut into desired sized pieces), 2 large bundles of fresh dhania leaves (washed and chopped fine), 1 bundle of mint (pudina) leaves (washed and chopped fine), Large onions 3-4 (chopped fine), Ginger garlic paste 2-3, Green chilies chopped fine 3-4 (or add more if you want spicier) curd ¼ kg, dhania powder 3-4 table spoon, Jeera powder 1- ½  table spoon, red chili powder ½ table spoon, oil and salt to tasted.

Dhania Chicken

Method: - The curd half mix, the red chili powder and salt for marinate. Chicken in it for 15 mines. Sauté the onions in a vessel little oil till transparent. Then add to the ginger garlic paste and sauté. Add to the green chilies, dhania and jeer a powder to the mix well. Drain the chicken pieces and add to the cooking mixture, and fry well on high flame for 5 minutes of taking care not to burn. Add the left over from the chicken marinated and the other half too mix well. The dhania and mint leaves and added for mix well. Bring to a boil once and then cover with a lid and cook on low flame till chicken pieces are cooked. Hot serve and grate a little paneer on top if desired.

Butter Chicken

Ingredient: - Chicken 1 kg (whole), Butter for batter 120 gm(approx), Butter for basting 125 gm (approx).

Butter Chicken

Tandoori Masala: - Red hot chili powder 5 gm, Kashmiri chili powder 10 gm, Green chilies 20 gm, Ginger 10 gm, Garlic 10 gm (grind all the spices).

Method: - Mix ground masala with butter. To the make cuts or slits on the fleshy parts (breast and legs) of the chicken and rub in the mixture thoroughly. Leave it to marinade for 10-12 hours. Bake till chicken is three fourths cooked, basting frequently with the butter. Then remove it and fry in butter. Return again to the tan door for 3-4 minutes. To keep basting till done.