Recipe of Gravy Chilli Chicken

Ingredients:
Chicken - 800 grams (boneless)
Soya sauce - 2 big spoon
Cornflour - 4-5 big spoons
Green chilli - 8 (paste)
Ajinomoto - 1/2 small spoon
Salt and black pepper to taste
Garlic paste - 1 small spoon
Sugar - 1/2 small spoon
Egg white - 3 (beaten)

Method: 
Add all the spices to chicken and marinate for 30 minutes. Make thick paste of cornflour. Add salt to taste. Remove chicken pieces from the marinate mixture. Dip chicken pieces into egg white and then dip in cornflour mix. Deep fry. Serve hot with chilli sauce.

Recipe of Nan Khatai

Ingredients:
Maida - 250 grams
Yeast - 1/4 tsp
Baking powder - 1/4 tsp
Oil - 1tbsp
Curd - 1/2 cup
Milk - 1/2 cup
Salt - 1/2 tsp
Sugar - 1/2 tsp

Method:
Dissolve yeast in lukewarm milk and keep aside for 5 minutes. Add all the ingredients and knead the flour using this milk. Now keep aside for 5-6 hours in a warm place and let the dough rise. Now shape them in oval or round biscuits and bake in preheated oven for 10-12 minutes.

Recipe of Naan

Ingredients:
Baking powder - 1/2 tsp
Salt - 1/2 tsp
Sugar - 1 tsp
Flour - 2 cups
Milk - 3 tbsp
Yoghurt - 1 cup
Melted butter - 3 tbsp
Egg - 1 (lightly beaten)
Egg yolk - 1 egg
Poppy/ sesame seeds - 2 tbsp

Method:
Shift flour, sugar, baking powder and salt into a large bowl. Make a well in the centre. Warm milk. Mix milk. yoghurt, butter and egg and pour into the well in the flour. Stir from centre until mixed to a smooth batter. knead on board for 15- 20 minutes and 2 minutes in food processor. Dough should be elastic not sticky. Add a little flour if the dough is sticky. Put in covered bowl and allow it to rise until double (about 4-5 hours). Divide the balls into eight equal pieces and knead each lightly. Flatten balls, pull into an oval forming a sort of pear shape. Put on baking sheet(s), cover with damp cloth, allow it to rise about 15 minutes. Brush top with egg yolk and sprinkle seeds. Bake in preheated 450 degree oven for 8-10 minutes or until golden brown.

Recipe of Shahi Korma

Ingredients:
Mutton - 1 Kg
Curd - 5 cups
Onions - 2
Cloves - 10
Cinnamon - 5 pieces
Small cardamoms - 5
Poppy seeds - 4 tsp
Jaiphal - 1/4
Almonds - 10-12
Cashew nuts - 10
Coconut powder - 2 tsp
Cumin - 1 tsp
Black pepper - 10
Red chilli powder - 1/2 tsp
Mace - 2" piece
Gallic flakes - 4-5
Saffron and Ratanjot - a pinch each

Method: 
Hang curd in a muslin cloth for 3-4 hours. Grind poppy seeds, coconut powder, mace, cardamoms, red chilli without water. Now grind ginger, garlic, cashew nuts, almonds, cumin, black pepper and turmeric together and mix with curd. Now add mutton pieces and marinate for 3 hours. Now fry onion paste till pink. Add marinated mutton to this paste and also add little water. When water starts boiling add the dry spices and cook till done. Stir at regular intervals. Add saffron and ratanjot. Serve hot. 

Recipe of Mango Barfi

Ingredients:
Milk - 1 litre
Fitkari - a pinch
Sugar - 40 grams
Pulp of Alfonso Mango - 120 grams
Few drops of saffron colour
Silver leaf

Method: 
Boil milk and add fitkari. Now keep boiling the milk till it is reduced to half of it's quantity. Add sugar and mango pulp. Keep stirring and cook it the mixture turns into granulated paste. Add saffron colour and remove from flame. Once on room temperature set it in plate and cut in desirable shape and size. Garnish with almonds and silver leaf.  

Recipe of Green Chicken

Ingredients:

Chicken - 500 grams
Onion - 2 medium
Garlic flakes - 5-6 pieces
Green chillies - 8-10
Green coriander - 1 bunch
Ginger - 2" piece
Small cardamom - 2-3
Curd - 100-150 grams
Ghee - 50 grams
Salt to taste

Method:
Grind coriander, chillies, 1/2 of the ginger and garlic into fine paste. Mix the paste into curd and add salt. Apply over chicken and marinate for 2 hours. Grind onion and remaining ginger and garlic into fine paste. Fry till pink. Add chicken pieces. Fry till most of the water is evaporated. Add some water and pressure cook (1 whistle). Serve hot. 

Moong dal ki khidchi

Ingredients:

Rice: 1/2 cup

Moong Dal:1 cup

Turmeric powder: 1 tsp

Asafetida: a pinch

salt to taste

Method: Wash rice and dal and soak in water for half an hour. Pour it n pressure cooker and add rest of the ingredients. Add water depending on the desired consistency. Give one whistle and cook on simmer for 5 minutes. Before serving crackle cumin seeds in ghee and spread over the khidchi.

Cabbage with coconut

Ingredients:

Onion: 1 sliced

cabbage: 1 finely chopped

Dried coconut: grated 1 cup

Turmeric: 1 tsp

Mustard seeds:1 tsp

salt to taste

Oil: 2 tsp

Method:  Heat oil in pan. Crackle mustard seeds. Fry onion till it turns transparent. Add chopped cabbage turmeric and salt. Cook in open vessel. Once done add coconut.

Tandoori Chicken

Ingredients:
Chicken: 1
Curd: 350 grams
Ghee: 4 small spoon
Onion paste: 1 big spoon
Garlic paste of 4-6 pcs
Ginger juice  1/2 big spoon
Coriander seeds: 2 small spoon
red chili paste: 1-2 small spoon
Grounded mustard seeds: 2 small spoon
Vinegar: 2 small spoon
Sugar: 1 small spoon
Chaat masala: 1 small spoon
Salt to taste
Edible red color

Garnishing: 2 onions sliced and 1 lemon in pieces

Method:  
Clean the chicken. After washing wipe dry with cloth. Peal the upper most layer of the chicken and cut four big pieces. Prick the pieces with the needle. Now add vinegar and salt and keep it aside for an hour.
Marinate: Mix all the ingredients in one big bowl and fold chicken into this mixture and marinate it for 4 hours. Mix it in between for 4-5 times. Now keep the marinated chicken pieces in a baking tray. Cook on medium heat in oven for 30 minutes.  Turn the chicken 3-4 times. Apply the marinate mixture once or twice or if needed. Once the chicken is done. keep it on the grill to turn brown. Now garnish it with slices of onion and lemon and sprinkle little bit of chaat masala.

Keema Kaleji

Ingredients:
1/2 kag Keema
Hot spices 1/2 tsp
Garlic: 11 pcs
Ginger: 1" piece
Green Chili: 9
Onion: 4
bay leaf: 1
Turmeric powder, coriander Powder and cumin seeds: 1tsp
Peas:  1 cup

Method: 

Wash keema. Grind all the spices. Crackle Cumin seeds and bay leaf in oil. Fry the spices. Add keema and fry. Add peas and fry. Add salt and 1 cup water. Close the cooker and give one whistle and coom on sim for 10 minutes. once done garnish wirh chopped coriander and desi ghee.