Chicken Fry

Ingredients:
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500 gms Kg Chicken (Cut into 3-4 big pieces)
6 Green Chilly
2 tomatoes
3-4 medium tomato
100 gms Garlic/Ginger
1 Teaspoon Cumin Seed
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
1 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
1 Teaspoon Garam Masala Powder
1 lime
Salt to taste.
Coriander leaves (finely chopped)

Mustard Oil as required.

Marinating Process:
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Put chicken pieces in one bowl and put little turmeric, salt, very little Mustard Oil and squeeze one lemon on it. Now mix it nicely and keep it for refrigeration for 1-2 hours.

Preparation Process:
------------------------------- - Grind Tomato, Onion, green chili, ginger,garlic together and make fine paste and keep it aside.
- Add good amount of mustard oil on frying pan and fry the chicken pieces on slow flame till it nicely fried. Keep the fried pieces aside.
- Remove excess oil if u want and add some cumin seeds & green chili (slit in between) and saute it for sometime.
- Prepare a liquid mixture of masala by adding Turmeric, Coriander, Red Chill & Cumin power in a cup with little bit of water (The whole idea of preparing this liquid mixture is the avoid burning the spices if added directly in hot oil) and add this liquid mixture in pan and fry it for sometime.
- Now add the fine paste to the pan and cover the lid. Fry all masala till cooked properly.
- Add fried chicken into masala and fry it for another 10-15 mins on low flame. You can add little water and steer in between.
- Switch off the flame and add finely chopped Coriander leaves to garnish it.

You can serve this recipe along with Roti/Rice.

Ande Ke Funde (My 10 mins recipes)

This is one of the simplest recipe and very easy to make. Can be use as quick starter snacks.

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Ingredients:

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Egg - 5-10 piece (Depending upon no of guests or your appetite)
Onion - 2 Nos (Finely Chopped)
Tomato - 2 Nos (Finely Chopped)
Green Chili - 6 nos (Finely Chopped)
Garlic - 6-8 cloves
Coriander leave - 1 bunch (Finely Chopped)
Mint Leaves - 1 bunch
Lemon juice - 2 tbsp
Black pepper - 1 teaspoon
Salt - To taste (Or you can add Chat masala)

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Method:
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- Boiled eggs and remove all cells.
- Slit the boiled eggs into halves and place it in plate.
- Add little black pepper, salt (chat masala) to all eggs.
- Add finely chopped onion,tomato,green chili, coriander on eggs.
- At last sprinkle lemon juice on all eggs. Ande-Ke-Funde is ready for serve.

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Green Chutney Recipe
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- Add tomato (slightly boiled or smoked). Personally I like slightly boiled tomato most of the time, garlic cloves, green chili, coriander/Mint Leaves & salt (as per taste) in a mixing jar and grind it to make a thin paste. You're green chutney is ready to serve.

Chicken Pakora

Ingredients:
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250 gms Boneless Chicken (Chopped into small cubes)
100 gms Corn Flour
100 gmd Kebab Masala Powder
1 Tablespoon Ginger/Garlic Paste
4 Green Chili (paste)
2 Big Onions (paste)
2 Teaspoon Red Chili Powder
2 Table Spoon Lemon juice
2 Egg
Salt to taste.
Coriander Leaves (finely chopped)
Mint Leaves (finely chopped)

About 250 Ml Mustard Oil.

Marinating Process:
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1) Clean the Chicken pieces properly and put in a bowl.
2) Add Ginger/Garlic, Onion and Green Chili Paste, red chili powder and mix it well.
3) Add 2 raw Eggs, Kebab Masala, Corn Flour, Lemon Juice, Salt as per taste and mix it properly.
4) Finally Add little Chopped Coriander, Mint Leaves in the marination.
5) Keep it covered by thin plastic foil and keep it refrigerator for 1-2 Hours.

Preparation Process:
1) Heat oil in a frying pan.
2) Drop small portions of the chicken with batter into hot oil.
3) Deep fry it , until it turns golden and crisp.
4) Serve hot with chopped Coriander, Mint leaves.

Mutton Curry

Ingredients:
500 gms Mutton (Chopped into cubes)
200 gm Potato (Chopped into cubes) - OPTIONAL
4 Green Chilly
2 Tomatoes (chopped)
3 Big Onions (Chopped )
2 Red Chili (Dry)
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
1 Teaspoon Black Paper Powder
1 Teaspoon Garam Masala Powder
1 lime
200 gms Curd
Salt to taste.
Coriander leaves (finely chopped)

Whole Spices:
2 Black Cardamoms
4 small green Cardamoms
5 cloves
A Stick Of Cinnamon
3-4 Bay Leaf

About 100 - 150 Ml Mustard Oil.

Marinating Process:
Clean the Mutton pieces properly and put in a bowl. Add Turmeric powder,little Salt,30 ml Musturd Oil, lime juice and curd. Mix all along with Mutton properly. Keep it covered by thin plastic foil and keep it refrigerator for 1-2 Hours.

Preparation Process:
Take a pan and put 100 ml mustard oil. Once heated, fry the potato cubes to medium and keep it aside. On the same oil add the finely chopped onion and green chilly, red chili dry. Steer it for some time, once onion becomes little brown add Turmeric powder,Coriander Powder,Cumin Powder, Ginger & Garlic paste and tomatoes. Add a bit salt and steer it well. You can also add little bit of water on same to prevent spices from getting burned. Now cover the lid & cook it for 5 minutes. You can observed if oil is separating out from spices, which mean spices are cooked properly. Now add garam masala, whole spices & cook the spices for 2 minutes. Now you can add the Mutton pieces and mix it well with all the spices in medium flame. Add the fried potato cubes and steer it well.

Keep it cooking for 15-20 mins in medium flame & you need to keep it steering so that it won't get burned out. Once the Mutton is tenderly cooked, add black paper to it and steer it well. Mutton curry should be all done if next 10 minutes of cooking on low flame.

Switch off the flame and add finely chopped Coriander leaves to garnish it.

Aloo - Dum

Ingredients:
500 gms Potato (Boiled & cut into cubes)
2 Green Chilly
1 Tomato (BIG) & Onion (BIG) (Mixer grind it and make a paste)
1/4 Teaspoon Kalo Jeera (Kalonji)
1/4 Teaspoon Jeera (Cumin Seed)
1/4 Teaspoon Sauf (Fennel Seed)
1 Teaspoon ginger/Garlic Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
Salt to taste.
Coriander leaves (finely chopped)

About 30-40 Ml Mustard Oil.

Preparation Process: 
Boiled potatoes & cut into cubes. Now take a pan and pour the mustard oil, once heated put Jeer, Kalo Jeera(Kalonji) and saute it for sometime. Prepare a liquid mixture of spices by adding Turmeric, Coriander, Red Chill & Cumin power in a cup with little bit of water (The whole idea of preparing this liquid mixture is the avoid burning the spices if added directly in hot oil). Add this liquid mixture in pan and fry it for sometime. Put Sauf, Green Chill (slit), Ginger/Garlic paste and fry it for sometime. Add salt as per your taste. Finally add the Onion-Tomato paste and fry till all spices cooked up properly. Add the potato cubes and stir it well. You can add the water as per your choice and gravy thickness. After 5-7 mins of cooking your Aloo-Dum should be ready to serve. Garnish the dish with freshly chopped coriander leaves.

Chicken Thukpa (Noodles)

Ingredients:
400 gms Chicken (preferred boneless cut into cubes)
300 gms Noodle (Preferred thick rice,wheat noodles)
2 Green Chilly
Bunch of Carrot, Beans, Cabbage (julienne cut)
1 tomatoes (chopped)
1 Teaspoon ginger/Garlic Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
2-3 tablespoon vinegar
Salt to taste.
Coriander leaves (finely chopped)

About 50 -100 Ml Mustard Oil.

Preparation Process: 
First clean and cut chicken into big chunks. Pressure cook with some salt,1 chili and quartered onions. Now remove the meat pieces and keep aside. To the soup add julienne carrots, beans,cabbage and tomatoes and cook for one whistle and remove from heat or you can also fry the veggies in little oil separately and add this to the soup. Now shred the boiled chicken and fry in oil and keep aside. You can add little ginger/garlic paste, turmeric,coriander and red chili powder while frying chicken to make it spicy. Boil noodle in ample amount of water with bit of salt and little oil, so that noodle won't stick together while boiling. Remove noodle when its 90% cooked and drain it. 

Serving:
In a deep bowl put noodles and pour the soup on top, garnish with fries chicken, chopped onions and coriander leaves and little vinegar. Serve with hot spicy Dalleko Achaar.

[P.S: This recipe you can replace Chicken with Mutton,Pork as per your choice and taste]

Chicken Curry (Dry)

Ingredients:
500 gms Kg Chicken
4 Green Chilly

2 tomatoes (chopped)
1 Tablespoon Garlic Paste
1 Tablespoon Ginger Paste
1 Teaspoon Turmeric Powder
1 Teaspoon Coriander Powder
2 Teaspoon Red Chili Powder
1 Teaspoon Cumin Powder
1 Teaspoon Black Paper Powder
1 Teaspoon Garam Masala Powder
1 lime
Salt to taste.
Coriander leaves (finely chopped)

Whole Spices:
2 Black Cardamoms
4 small green Cardamoms
5 cloves
A Stick Of Cinnamon
A Bay Leaf

About 100 -150 Ml Mustard Oil.

Marinating Process:
Cut the Chicken into small size pieces and add Turmeric powder,Coriander Powder,Cumin Powder,little Salt,30 ml Musturd Oil and lime juice. Mix all along with chicken properly. Keep it covered by thin plastic foil and keep it refrigerator for 30 mins.

Preparation Process:
Smoke the mustard oil, add the finely chopped onion and green chilly. Steer it for some time, once onion becomes little brown add Turmeric powder,Coriander Powder,Cumin Powder, Ginger & Garlic paste and tomatoes. Add a bit salt and steer it well. You can also add little bit of water on same to prevent spices from getting burned. Now cover the lid & cook it for 5 minutes. You can observed if oil is separating out from spices, which mean spices are cooked properly. Now add garam masala, whole spices & cook the spices for 2 minutes. Now you can add the chicken pieces and mix it well with all the spices in medium flame.

Keep is cooking for 15-20 mins in medium flame & you need to keep it steering so that it won't get burned out. Once the chicken is tenderly cooked, add black paper to it and steer it well. Chicken curry should be all done if next 5 minutes of cooking on low flame.

Switch off the flame and add finely chopped Coriander leaves to garnish it.

You can serve this recipe along with Chapathi/Jeera rice.