Achari hara Keema

Ingredients
Mince ½ kg
Onion finely chopped 1 cup
Tomato blended 2
Roasted cumin crushed 1 tsp
Roasted coriander crushed 1 tsp
All spice powder 1 tsp
Turmeric ¼ tsp
Salt 1 ½ tsp
Oil ½ cup
Ingredients for hara masala
Green chilies 10
Coriander 4 tbsp
Ginger 2 inch piece
Garlic 6 cloves
Yogurt 2 tbsp
Mango Pickle 2 tbsp
Method
Marinate ½ kg mince with grinded hara masala for 30 minutes. Heat ½ cup oil fry 1 cup chopped onion till transparent, add marinated mince with 1 ½ tsp salt, ¼ tsp turmeric and 2 blended tomatoes, cover and cook for 10 minutes then add 1 tsp cumin crushed, 1 tsp coriander crushed, 1 tsp all spice powder, 2 tbsp yogurt and fry well when done add 2 tbsp mango pickle mix well, serve garnish with 1 tsp coriander and 10 green chilies.

Rajhistani beef with chilli

Ingredients
Undercut ½ kg thinly sliced
Oil ½ cup
Ginger garlic 2 tsp
Chili powder 1 tsp
Turmeric ¼ tsp
Tomato puree 2 tbsp
Hoisen sauce 2 tbsp
Yogurt 4 tbsp
Salt 1 tsp
Cumin roasted and crushed 1 tsp
Ginger julienne 1 tbsp
Green chilies 6 cut into fine julienne
Capsicum 1 julienne
Method
Heat oil add ginger garlic paste with undercut julienne, fry for 5 minute. Add all the dry seasonings with tomato puree, yogurt and Hoisen sauce. Cover and cook for 10 minutes. Lastly add julienne of green chilies and ginger, capsicum. Toss well and serve with rice.

Fire crackers shrimps

Ingredients
Shrimps ½ kg
Salt 1 tsp
Crushed red pepper 1 tsp
Black pepper ½ tsp
Egg 1
Corn flour 4 tbsp
Flour 1 tbsp
Baking powder ½ tsp
Soya sauce 1 tbsp
Method for shrimps
Mix altogether in a bowl and deep fry shrimps until golden brown. Keep aside.
Fire cracker sauce
Sweet chili sauce 4 tbsp
Chili garlic sauce 4 tbsp
Chili paste 2 tbsp
Vinegar 2 tbsp
Ketchup 2 tbsp
Oil ¼ cup
Garlic 1 tbsp chopped
Spring onion chopped 1
Red capsicum finely chopped 2 tbsp
Method for sauce
Heat oil fry garlic till light golden add in all the sauces with fried shrimps balls, toss well in gravy. Serve garnish with spring onion chopped and chopped red capsicum. Serve on a bed of thin rice stick noodles.

Fried lemon chicken

Ingredients
Boneless chicken breast 3 to 4
Suree Hoisin sauce 3 tbsp
Suree lime leaves sauce 4 tbsp
Suree green garlic sauce 3 tbsp
Black pepper 1 tsp
Salt 1 tsp
Egg 1
Bread crumbs as required
Flour 3 tbsp
Method
Marinate chicken breast with Suree Hoisin sauce 3 tbsp, Suree lime leaves sauce 4 tbsp, Suree green garlic sauce 3 tbsp, Black pepper 1 tsp, Salt 1 tsp, Egg 1, Flour 3 tbsp leave it for 30 minutes, roll in bread crumbs, deep fry, serve with sure sweet chili sauce.

Chicken 65

Ingredients
Boneless chicken ½ kg cubes
Yogurt 2 tbsp
Soya sauce 1 tbsp
Corn flour 2 tbsp heaped
Flour 2 tbsp
Ginger 1 tbsp finely chopped
Garlic 1 tsp finely chopped
Chili powder 1 tsp
Crushed red pepper 1 tsp
All spice ½ tsp
Lemon juice 1 tsp
Egg 1
Salt 1 tsp leveled
Green chilies 4 cut in strips and deep fried
Orange red color pinch
Curry leaves 15 to 20
Oil for deep frying
Method
In a bowl mix together Boneless chicken ½ kg cubes, Yogurt 2 tbsp, Soya sauce 1 tbsp, Corn flour 2 tbsp heaped, Flour 2 tbsp, Ginger 1 tbsp finely chopped, Garlic 1 tsp finely chopped, Chili powder 1 tsp, Crushed red pepper 1 tsp, All spice ½ tsp, Lemon juice 1 tsp, Egg 1, Salt 1 tsp leveled, Orange red color pinch, marinate chicken in this for 2 hours, heat oil in a fry pan when the oil is hot deep fry chicken pieces until reddish brown, deep fry chicken until golden brown, heat 2 tbsp oil in a wok add curry leaves deep fry green chilies add your fried chicken toss well, serve hot with onion rings and lemon wedges.

Kasturi Handi

INGREDIENTS

Boneless Chicken ½ kg 1 inch cube
Crushed Red Pepper 1 tbsp
Ginger Garlic 1 tbsp
Cheese Slices 2 to 3
Lemon Juice ¼ cup
Onion 2 chopped
Butter 2 ounce
White Cumin Roasted and Crushed 1 tsp
Oil ¼ cup
Black Pepper Crushed 1 tsp
Salt 1 tsp
Roasted Gram Grinded 2 tbsp
Almonds Grinded 2 tbsp
Pistachio Grinded 2 tbsp
White Cumin Seeds Grinded 1 tsp

METHOD
Marinate chicken with all grinded spices, crushed red pepper, salt, ginger garlic, crushed black pepper, leave it for 30 minutes, heat butter and oil in a handi, add marinated chicken, cover and cook till chicken tender and mixture dry. Add lemon juice, serve garnish with cheese slices in a small handi.

BEEF HUSAINEY STICK

Beef Pieces 1/2 kilo

Cumin Seeds 1 tbsp

Red Chili Powder 1tbsp

Poppy Seeds 1 tbsp

Black Pepper Powder 1 tsp

Crushed Papaya 1 tsp

Salt to taste

Yogurt 1 tbsp

Oil 1 tsp

Ginger/Garlic Paste 1 tbsp

Eggs as required

Breadcrumbs as required

Oil for frying

Wooden skewers

Method:
Cut the beef in small pieces. Mix all masala with oil and yogurt. Rub the beef botis evenly with this masala marinate for at least 1/2 hr. Than skewer the botis. coat with bread crumbs. Beat the eggs well dip the skewers in it and deeep fry it.

Murgh taka tak

INGREDIENTS

Chicken Mince ½ kg (chopped)
Oil ½ cup
Cumin Seeds 1 tsp
Onion 1 cup chopped
Crushed Garlic 1 tbsp
Ginger (chopped) 1 tbsp
Tomatoes 4 sliced
Chili Powder 1 tsp heaped
Green Chilies 4 chopped
Water half cup
Salt 1 tsp
Hard Boiled eggs 2 to 3
All Spice Powder 1 tsp
Tomato Puree 2 tbsp
Coriander Leaves (chopped) ½ cup
Mint Leaves (chopped) 1 tbsp
Lemon Juice 2 tbsp

METHOD
Heat ½ cup oil add cumin seeds, chopped onion, chopped ginger garlic, fry for 5 minutes. Add coarsely chopped chicken mince with sliced tomatoes, chopped green chilies and seasonings, cover and cook for 10 minutes. Add boiled eggs, keep chopping with 2 spoons. Add allspice powder, tomato puree, chopped hara masala. Mix well. Leave it on simmer for 5 minutes. Lastly add lemon juice and serve with nan.

Tamatar gosht

Ingredients
Mutton ½ kg
Oil ½ cup
Tomatoes ½ kg (6)
Green chilies 4 chopped
Ginger garlic 2 tbsp heaped
Salt 1 tsp
Chili powder 1 ½ tsp
Turmeric ¼ tsp
White cumin whole 1 tsp whole
Coriander leaves ½ bunch
Allspice ½ tsp
Method
Heat oil add cumin seeds, ginger garlic paste and mutton, fry well add salt, chili powder, turmeric, cumin powder and tomatoes, fry well add 1 cup water, cover and cook till mutton tender and oil comes on top, lastly add coriander leaves, green chilies and allspice.

Fish karhai

Ingredients
Boneless fish ½ kg
Lemon juice ¼ cup
Chopped onion 1 cup
Cumin crushed 1 tsp
Tomato slice 4
Ginger slice 2 tbsp
Chili powder 2 tsp
Salt 1 tsp
Ginger garlic 1 tsp
Roasted and crushed coriander 1 tsp
Allspice 1 tsp
Ajwaien ½ tsp
Green chilies chopped diagonally 3
Coriander leaves chopped 2 tbsp
Kasori methi 1 tsp
Oil ½ cup
Method
Marinate fish with lemon juice and crushed cumin, heat oil add chopped onion when light golden, add ginger garlic paste with chopperized tomatoes, add in salt, crushed coriander, chili powder, ajwaien, allspice, ginger julienne, green chilies, add fish with ½ cup water. Cover and leave it on dum. Lastly add kasori methi, chopped coriander leaves and ginger slice.

Dhaka chicken

Ingredients
Boneless chciken ½ kg cut in thick strips
Corn flour ¾ cups
Salt 1 tsp
Crushed red pepper 2 tsp heaped
Sesame seeds 2 tsp
Eggs 2
Lemon juice 2 tbsp
Chat masala to sprinkle
Method
Marinate chicken with all the above ingredients except chat masala, do not add any water. Mix well. Pick up strips and deep fry until golden, remove and sprinkle with chat masala.

Chicken reshmi masala

Ingredients
Chicken 1 kg 16 pieces
Raw papaya 1 tbsp
Yogurt 1 cup
Ginger garlic paste 1 tbsp
Chili powder 3 tsp
Cashew nuts 12
Poppy seeds 1 tbsp
Brown onion 3 tbsp grinded
Allspice 1 tsp
Coriander leaves handful
Cream 2 tbsp for garnishing
Method
Grind together poppy seeds, cashew nuts, brown onion, coriander leaves, marinate chicken with this paste and all the rest for 30 minutes. Heat oil add chicken with masala, cook on low flame till done, garnish with coriander leaves, green chilies and dash of cream.

Brownie chicken

Ingredients
Chicken 1 kg 16 pieces
Salt, pepper, mustard 1 tsp each
Ginger garlic paste 1 tsp
Ketchup 2 tbsp
Eggs 2
Bread crumbs as required
Ingredients for white sauce
Butter 2 tbsp
Flour 3 tbsp
Salt, pepper, mustard ½ tsp each
Stock cubes half
Water 1 cup
Milk 1 cup
Hoisen sauce 1 tbsp
BBQ sauce 1 tbsp
Method for white sauce
Put altogether in a pan and cook till thick.
Method for chicken
Marinate chicken with salt, pepper, mustard, ginger garlic and ketchup for 30 minutes, dip in beaten egg, roll in crumbs, shallow fry till golden for 15 minutes. Heat white sauce add the fried chicken into it, cook for 10 minutes till chicken pieces are well coated, serve chicken with parsley and mashed potato.

Hyderabadi laal chicken

Ingredients
Chicken 1 kg 16 pieces
Yogurt 1 cup
Tomato puree 2 tbsp
Brown onion crushed ½ cup
Ginger garlic paste 1 tbsp
Salt 1 ½ tsp
Chili powder 2 tsp heaped
Turmeric ½ tsp
White cumin roasted and crushed 1 tsp
Allspice 1 tsp
Orange color pinch
Whole mixed spices 1 tbsp
Mint leaves ½ cup chopped
Curry leaves handful
Green chilies 6 sliced
Black cumin seeds 1 tsp
Method
Marinate chicken with all above for 2 hours, heat ½ cup oil add 6 big green chili slice, handful curry leaves, ½ tsp black cumin seeds, slightly fry add marinated chicken, cover and cook for 30 minutes.

Spicy broast

Ingredients
Chicken 1 kg with skin 8 pieces
Crushed red pepper 1 tbsp
Crushed black pepper ½ tsp
Suree soya sauce 2 tbsp
Suree red chili garlic sauce 2 tbsp
Salt 1 tsp
Ginger garlic paste 1 tsp heaped
Corn flour ½ cup
Flour 1 cup
Chilled water as required
Method
Marinate chicken pieces with all above Crushed red pepper 1 tbsp, Crushed black pepper ½ tsp, Suree soya sauce 2 tbsp, Suree red chili garlic sauce 2 tbsp, Salt 1 tsp, Ginger garlic paste 1 tsp heaped for 30 minutes, add to it 2 tbsp corn flour and 2 tbsp flour mix well to coat all pieces then dip each piece in chilled water then in dry flour and corn flour mixture, deep fry for 20 minutes. Serve with fries.

Spicy fried fish

Ingredients
Sole fillets ½ kg
Fresh bread crumbs 1 cup
Desiccated coconut 2 tbsp
Chili powder 1 tsp
Coriander powder 1 tsp
Cumin powder 1 tsp
Salt 1 tsp
Black pepper ½ tsp
Flour 2 to 3 tbsp
Eggs 2 beaten
Method
In a bowl mix bread crumbs, coconut, chili powder, cumin, coriander, salt and pepper, spread flour on a plate, seasoned with salt and black pepper, beat eggs well, dip fish fillet in flour then in eggs, coat well in bread crumbs, deep fry until crisp.

Kasori khara masala murgh

Ingredients
Chicken 1 kg 16 pieces
Salt 1 ½ tsp
Yogurt 1 cup
Oil ½ cup
Button red chilies chopped 6
Onion 1 cup finely chopped
Garlic finely chopped 1 tbsp
Ginger finely chopped 2 tbsp
Green chilies 4 chopped
Coriander powder 1 tsp
Chili powder 1 tsp heaped
Tomatoes 2 finely chopped
Kasori methi 1 tbsp
Allspice 1 tsp
Method
Marinate chicken with yogurt and salt for 30 minutes, heat oil add chopped button chilies, chopped onion, fry till onion light golden add chopped ginger garlic with chopped green chilies, chili powder, coriander and chopped tomatoes, fry well till oils separates, add chicken with 1 cup water, cover and cook till chicken done, lastly add kasori methi, allspice, serve garnished with coriander leaves.

Saucy chicken

Ingredients
Chicken 1 kg 16 pieces
Ginger garlic 1 tbsp
Green chilies grinded 1 tbsp
Salt 1 tsp
Vinegar 2 tbsp
Coriander leaves grinded 1 tbsp
Water 2 cups
Ingredients for white sauce
Butter 2 ounce
Flour 2 tbsp
Salt, pepper, mustard ½ tsp each
Stock 1 cup
Milk 1 cup
Mayonnaise ¾ cup
Ketchup ¾ cup
Prepared white sauce
Cheddar cheese grated ½ cup
Method
Boil chicken with ginger garlic paste, green chilies grinded, coriander leaves grinded, salt, vinegar and water till chicken tender and 1 cup stock left, mix together white sauce, mayonnaise and ketchup and add your boiled chicken in this, put in a oven proof dish, top with grated cheese, bake on 200 degree C for 15 minutes till cheese melts.

London fish and chips

Ingredients
Boneless fish fillet ½ kg (sole)
Salt, white pepper, mustard powder ½ tsp each
Ingredients for batter
Flour 1 cup
Baking powder 1 tsp
Salt ½ tsp
Oil 3 tbsp
Chilled water 1 cup to make batter
Method
Marinate fish with salt, pepper, mustard; dip in prepared batter, deep fry in a frying pan till golden and crisp, serve with French fries and ketchup.

Meat ball lollypops

Ingredients:
Mince ½ kg
Onion 1 ground
Salt 1 tsp
Black pepper 1 tsp
Paprika 1 tsp
Corn flour 2 tbsp
Ginger garlic 1 tsp
Egg 1
Bread 2 slices soaked in milk
Coriander leaves 2 tbsp
Ingredients for salt:
Oil 2 tbsp
Garlic paste 1 tsp
Onion chopped 2 tbsp
Ketchup ½ cup
Chili sauce 1 tbsp
Water 1 cup
Corn flour 2 tbsp
Salt ½ tsp
Black pepper ½ tsp
Method for meatballs:
1. put all together in a chopper, chopperize until smooth.
2. make into round balls. shallow fry
3. toss in sauce. serve in a platter, fized with lolly pop sticks
4. serve sprinkles with fnely chopped coriander
method for sauce:
1. heat oil, fry onion and garlic paste till transparent
2. add ketchup, chili suace, water, corn flour, salt and pepper. cook till thick. add in meat balls. cook till well coanted in sauce.