Butter Chicken


Butter Chicken











I.
Heat oil  (1-2 table spoon) in a Kadai and fry the following ingredients & blend it in a mixie.
Jeera                               2 tsp  (cummin seeds)
Onions                            2  (chopped)
Green chllies                    3-4
Cashew nuts                    5-6
Tomato                           3-4
Red chillie powder           2 tsp
Ginger garlic paste           2 tsp
Dhania powder                2 tsp
Kasuri methi                    2 tsp
Salt                                 1 tsp

II.
Take boneless chicken 500 gms and cut it into long  pieces  (about finger size)
Marinate for about 15 minutes, with saffron ½ tsp, red chillie powder 2 tsp, dhania powder 2 tsp, ginger garlic paste 2 tsp and salt 2 tsp.
Fry the chicken lightly in a pan with a little oil for about 10 minutes on medium heat & keep aside.
Pour butter 100gms in a large pan or kadai, add the blended mixture, add the fried chicken, a little red colour, a table spoon of tomato sauce or ketchup and keep mixing it well, last add ½ cup milk cream and remove after 5 minutes.
Garnish with slit green chillies & finely chopped coriander leaves.





Mutton Cutlet







Ingredients
Minced meat                   500 gms
ginger garlic paste           3 tsp
red chillie powder             2 tsp
saffron                            1/2 tsp
garam masala pwd          1 tsp
corriander leaves             4-5 stalks
salt                                  as per taste
potato                             500 gms (boiled and smashed)
lemon                              1/2
Method
Wash the minced meat, add to it ginger garlic paste, red chillie powder, saffron, garam masala powder , chopped corriander leaves, salt and 2 cups of water.  You can pressure cook it or else cook it in a dish.  Pressure cooking is faster.  After the mince is cooked allow it to cook till completely dry. 
Mix the cooked mince with the smashed potato, add 1/2 lemon juice and make patties on your palms according to the size you desire.  In a bowl take a beaten egg with little salt, dip the patties one by one and shallow fry it  few at a time till nice and golden brown.

(If the mince is less and the potato is more, mince can be filled in the potato and then fried,if you have dried bread crumbs you can use it after dipping in the egg or without the egg  )

Mutton kebabs




                        
                                     
 Mutton Kebabs

Ingredients:
                                           
Boneless meat or mince               500gms
garlic pods                                  8
mint leaves                                  10-12
green chillies                               5
pepper (black)                            2tsp
garam masala                             2 tsp


Roast & dry grind the following ingredients
chirongi                                         50 gms
putnal pappu                                 50 gms                                 


Method:
1. In a dish wash the meat or mince add garlic pods, mint leaves, green chillies and salt and water (2 cups) & allow to cook for about 15 minutes.
2. Blend this mixture in a mixie and then add the dry ground chirongi, putnal pappu, pepper and garam masala powder and salt as per taste and blend it in the mixie itself or else it can be mixed in a separate bowl with the hand.
3. Make small patties oval or round shape and keep aside
4. Take a frying pan, and shallow fry few pieces at a time, in refined oil.

Garnish with round sliced onions and lime pieces.Laziza Shami Kebab Masala, 100-Gram Boxes (Pack of 6)





Haleem



Haleem









(Mutton or chicken or beef)
(This is a traditional  & labourious  dish, but the following is a easy home made recipe)


Ingredients
Boneless meat                          500 gms
broken wheat or Dhalia 100 gms               (wash &  soak for 1 hour)


Lentils (25gms each)
urad(black gram)            25gms
moong(split green gram) 25gms
channa(bengal gram)      25 gms
red dhal                         25 gms 
(wash & soak for 3 hrs)
onions                             4
refined oil or vanaspathi   1/2 cup

Marinate the meat with the following ingredients for about an hour
ginger garlic paste                        3-4 tsp
curd                                            100gms
corriander & mint leaves              1 bunch each
green chillies                                5-6
red chillie powder                        2 tsp
garam masala powder                  2 tsp

Pressure cook the marinated meat by adding one cup of water.
Pressure cook the broken wheat and lentils by adding 2 cups of water.
(You can even pressure cook the meat, wheat & lentils together by adding 3-4cups of water)
Nest step Mix the pressure cooked mutton and the broken wheat and lentils and use a masher to mix all the ingredients into a paste. (before making a paste if there is extra water  allow it to cook for some more time till semi dry)
check the consistency and the salt. 
In a small kadai or wok add 1/2 cup oil when hot add chopped onions when golden brown, the same can be poured over the mixture and mixed well. 
Garnish it will golden fried onions and chopped corriander leaves.

Mutton/Chicken/Beef Stew


Mutton/Chicken/Beef Stew:
Ingredients:








Mutton or chicken           250 gms
Ginger garlic paste           2 tsp
Saffron                               ½ tsp
Potato                                1 medium
Beans (French)                 10 – 12
Carrot                                1
Onion                                1    
Green chillies                     3-4
Pepper                              8 – 10 pods
Cardamom                        1
Cinnamom                         1
Black cumin (shahjeera)  ½ tsp
Cloves                               2
Wheat flour                        2-3 tsp

Method:                                             
Heat the oil in a pressure cooker, add the whole spices (pepper, clove, cardamom, shah jeera, cinnamom ) when splutters add the onions & green chilies and fry it till light brown, add saffron, ginger garlic paste and fry well, add the meat and vegetables and mix it well, add the salt and add 2 cups of water and pressure cook it for about 5 min. on high flame and 10-15 minutes on low flame.While its cooking  mix 2-3 tsp of wheat flour with water in a small bowl and keep aside.Open the pressure cooker and add this mixture and stir continuously for about 2minutes in order to thicken the stew


Mutton Chops Fry


Mutton Chops Fry:











Ingredients:
Mutton chops                   500 gms
Curd                                200 gms
Red chillie powder           3 tsp
Saffron                            ½ tsp
Ginger garlic paste           3 tsp
Garam masala pwd         2 tsp
Salt                                2 tsp or as per taste
Oil                                  3-4 table spoons

Marinate:
Wash the Mutton chops well and add to it curd, red  chillie powder, saffron, ginger garlic paste, garam masala & salt.  Marinate it for about 2 – 3 hours.
Take a Kadai/wok/or dish.  ( In a Kadai it is easy to fry) When it is dry put  3-4 table spoon of cooking oil, when the oil is hot , add in the marinated mutton and mix well, add 2 cups of  water and allow to cook on slow fire for about  20-30 min.   Check if the mutton is cooked open the dish and fry it well till completely dry.  In a separate frying pan fry thin sliced potatoes  (like chips) which can be used to garnish the chops fry.
If there is no mutton chops, ordinary mutton pieces also can be used.
Garam masla: cinnamom, cloves, black cumin, pepper, cardamom  (10 gms each can be powdered  and kept to use in any curry)

Mutton Korma curry


Mutton Korma curry:













Ingredients:
Mutton                                500 gms    (washed well)
Onions                                1 big (chopped)
Tomatoes                            3 (chopped)
Curd                                    100gms
Lime                                   ½
Oil                                       3-4 table spoons
Green chillies                       2-3
Coriander leaves                  ½ bunch
Ginger garlic paste               3 tsp
Red chillie powder              2-3 tsp
Saffron                                ½ tsp
Salt                                     as per taste

Masala paste: (dry roast & grind to paste)
Coconut (dry)                    ½ 
Kuskus                              2 table spoons (poppy seeds)
Pali(groundnut)                  1table spoon
putnal(roasted gram)         1 table spoon
Coriander & cumin  seeds 1 teaspoon each  (dhania, jeera)
1 Patta(cinnamon), 2 laung(clove),1 elichi(cardamom), shahi jeera(black cumin)  ½ tsp  (a little of each)

Method:
Heat the oil in the dish, add the onions  and fry till golden brown add, saffron, ginger garlic paste, green chillies, red chillie powder  and the masala paste and salt and fry well.  Now add the mutton pieces, tomatoes and beaten curd and mix and fry well till the masala is mixed well in the mutton, add 2 cups of water and allow the mutton to cook.  You can add chopped potatoes (optional) .  Chop  coriander leaves ½ bunch.  Cook on slow flame, when the mutton is cooked you can squeeze in the lime juice and allow it to sim for another 5 minutes and remove.  Check the consistency according to your taste, if water is extra allow it to cook without the lid the water will evaporate fast.