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.