• 1 ½ kg Chicken
• 2 Lemon
• 1/2 cup Yogurt
• 1 tsp Crushed red pepper
• 1 tsp Crushed black pepper
• 1 tbsp Ginger garlic paste
• 2 tbsp Chicken Tikka Masala
• as required Oil
• to taste Salt

Method

1.  Cut chicken into 16 pieces,
2. marinate with juice of 2 lemon, ½ cup yogurt, 1 tsp crushed black pepper, 1 tsp crushed red pepper, 1 tbsp ginger garlic paste, 2 tbsp chicken tikka Masala and salt to taste.
3. Now heat a pan or frying pan, add in marinated chicken and cook till water dries.
4. Thread chicken pieces into skewers.
5. Cook over open flame or Bar B.Q.Brushing with oil and cook till golden brown.
6.  Your Chicken tikka Masala is ready, serve with paratha, onion rings and tamarind dip.

• 1/2 kg chicken mince
• 1 Egg
• 3 Bread slices
• 1 tsp crushed black pepper
• 1 tbsp corn flour
• for frying Oil
• to taste Salt

Method

1. In a bowl, add 1/2 kg chicken mince, 3 slices of bread and 1
2. tbsp corn flour and mix. Chop them together in a chopper.
3. Then add 1 tspcrushed black pepper and salt to taste and mix well.
4. Form the mixture into kebabs and shallow fry in hot oil.
5. When kebabs are golden brown, serve with your favorite dip.

Ingredients for stuffing

• 1/2 kg Potatoes boiled
• 2 Lemon
• 3 Finely chopped green chilies
• 1/2 bunch Finely chopped green coriande
• 1 tsp Black pepper crushed
• 1 tbsp Crushed red chili
• as required Oil
• as required Salt

Ingredients for paratha

• 1/2 kg Plain flour
• 2 tbsp Self raising flour
• as required Salt

Method

1. Peel and mash the potatoes with a fork. Combine the lemon juice, finely chopped green chilies, finely chopped coriander, crushed black pepper, salt and crushed red chili with the mashed potatoes.
2. In a bowl, mix the plain flour with salt, add some water and gradually knead to smooth dough.
3. Divide the dough into equal portions. Roll out one portion of dough with a rolling pin. Spread the potato mixture onto the  dough. Roll out the second portion of dough and cover it with the first one. Repeat the steps until the potato mixture is utilized.
4. Add some water to the self raising flour and seal the edges of the paratha with this paste.
5. Heat a griddle or tawa and cook the paratha. Smear oil over the paratha and fry both the sides till crisp and brown.
   

• 1/2 kg Beef
• 1 cup Yogurt
• 1 cup Oil
• 2 Onions sliced
• 2 Lemon
• 4 Sliced green chilies
• 1/2 bunch Sliced cilantro
• 1 tsp Turmeric powder
• 1 tsp Black pepper crushed
• 1 tbsp Ginger garlic paste
• 1 tbsp Red chili flakes
• 1/2 tbsp Roasted and ground cumin
• to taste Salt

Method

1. Heat 1 cup of oil in a wok and fry 2 sliced onions till they are golden brown.
2. Then add 1/2 kg beef, salt to taste, 1 tsp turmeric powder and 1 tbsp ginger garlic paste and cook.
3. When water dries up, add 1 cup yogurt and 1 tbsp red chili flakes and saute.
4. Then add 1 tsp crushed black pepper, 1/2 tbsp roasted and ground cumin, 4 sliced green chilies, juice of 2 lemons and 1/2 bunch sliced cilantro and mix.
5. Bhuna Gosht is ready, serve with naan or paratha.

• 1 cup Plain flour
• 2 cup Self raising flour
• 1 tsp Sugar
• 2 tbsp Oil
• to taste Salt
• Oil for frying

Method

1. In a bowl mix together 1 cup plain  flour, 2 cups of  self raising flour, salt and  2 tbsp of oil. Gradually add water and knead till a smooth dough is formed.
2. Cover and leave aside for the dough to rise.
3. Divide the dough into portions and shape into small balls.
4. Brush each ball of puri with oil.
5. Heat oil in a wok and fry the puris, making sure while frying you press the puri with a steel spoon. This enables the puri to rise.
6. Place the puri on an absorbent paper and serve.

• 1 cup Oil
• 3 cup Rice
• 2 Finely chopped carrots
• 2 Finely chopped capsicum
• 2 Onion finely chopped
• 4 Green chilies
• 6 cloves Garlic
• 4 Spring onions
• 1 tsp Sesame oil
• 1 tsp Sugar
• 1 tbsp Chicken flour
• 1/2 tbsp Black pepper powder
• 2 tbsp White vinegar
• 3 tbsp Soya sauce
• to taste Salt

Method

1. Wash and soak the rice.Add1 tbsp salt and boil till half done, drain the water.
2. Heat oil in a large skillet, fry the onions till they turn golden brown.
3. Now add 3tbsp Soya sauce 2 tbsp vinegar, 1/2 tbsp black pepper powder.
4. Add 2 chopped capsicum, 2 finely chopped carrots and 4 finely chopped green chilies.
5. Stir fry and add the rice along with the 1 tsp sugar and 1 tbsp chicken flour, Mix well and drizzle with sesame oil and garnish with chopped spring onions.

• 1/2 kg Mutton
• 1/2 kg Potato
• 3 Finely chopped onions
• 1 bunch Green coriander chopped
• 1 cup Oil
• 3-4 Green chili chopped
• 1 tsp Turmeric powder
• 1 tsp Black pepper powder
• 1 tbsp Red chili powder
• 1 tbsp Ginger garlic paste
• to taste Salt

Recipe Method

1. Heat oil in a saucepan, add the chopped onions and saute until they have turned translucent and soft.
2. Then add the garlic, ginger, red chili powder, turmeric powder, black pepper powder  and salt .
3. Stir on a medium until the ingredients have combined and formed a paste. Then add the mutton and stir into the onion and spic e mixture until well coated.
4. When the water dries and the meat tenders add the cubed potatoes and   yogurt. Stir and add in 2-3 cups of water .Cook on a low flame until the gravy has thickened.
5. Add the green chilies , cover and cook for  2-3 minutes. slightly and the meat has become very brown and tender.
6. Garnish with chopped coriander serve hot with rice and plain naan.

Ingredients for koftay

• 1 kg Chicken mince
• 1 Brown onion
• 4 Bread slices
• 6 Finely chopped green chilies
• 8 Small cardamoms
• 8 Almond
• 1 bunch Finely chopped coriander
• 1/2 bunch Finely chopped mint leaves
• 1tsp Ground all spice powder
• as required Salt

Ingredients for Gravy

• 1 cup Yogurt
• 1 cup Oil
• 3 Finely chopped onions
• 4 Finely chopped green chilies.
• 10 Boiled and crushed almonds
• 1 packet Fresh Cream
• 1tsp Cumin powder
• 1tsp All spice powder
• 1tsp White pepper powder
• 1 tbsp Ginger garlic paste
• as required Salt

Method

1. In a food processor chop together the mince chicken with all the ingredients except for the chopped mint leaves, coriander leaves and green chilies.
2. Mix together the coriander leaves, mint leaves and green chilies.
3. Shape the meat mixture into medium shaped koftas and deep fry.
4. your Shah Jehani Koftay are ready.

• 1 kg Minced beef
• 2 Bread slices
• 4 Chopped green chilies
• 1/2liter Fresh milk
• 1 packet Bread crumbs
• 1tsp Black pepper powder
• 1tbsp Butter
• 3tbsp All purpose flour
• as required Oil

Recipe Method

1. Heat oil in a pan add the meat and salt. Heat till all the water dries.
2. Add the bread slices to the meat. After it cools mix the meat and bread slices in a  food processor.
3. Melt butter in a pan and cook the all purpose flour.
4. After the flour cools down stir in the milk. Pour the milk into the meat
5. Add the chopped green chilies, chopped coriander, and black pepper powder. Mix well.
6. Shape into cutlets and deep fry till golden brown.
7. The creamy minced cutlets are ready to serve.

• 1 kg Chicken pieces
• 1/2 kg Small potatoes
• 1cup Yogurt
• 1 tbsp Red chili powder
• 1tsp All spice powder
• 1tsp Turmeric
• 2 tbsp Coriander powder
• 3 Finely chopped tomatoes
• 1 bunch Finely chopped coriander
• as required Oil
• 4 Ginger garlic paste
• 10 Finely chopped almonds
• 3 Lemon
• 3 Chopped onions

Recipe Method

1. In a mixing bowl add the juice of a lemon, ginger garlic paste, red chili powder, all spice powder, and chopped onions along with the yogurt. Mix well.
2. In a separate bowl combine the chicken with lemon juice, salt and turmeric powder. Fry the chicken in a  frying pan.
3. When the water dries turn the flame off.
4. Now heat oil in a wok and deep fry the potatoes till they turn golden brown.
5. Heat oil in a pan add the yogurt along with the chicken pieces. Fry for 2-3 minutes then add the chopped tomatoes and cook the mixture till all the water dries.
6. Add in the fried potatoes, chopped coriander, chopped green chilies, chopped almonds and lemon juice. Cover and simmer for 5minutes.