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.

cocktail fried shashlik

Ingredients
Boneless chicken ½ kg 1 inch cube
Ginger garlic 1 tsp
Salt 1 tsp
Black pepper ½ tsp
Chili powder 1 tsp
Ketchup 2 tbsp
Wooster sauce 1 tbsp
Chili garlic sauce 1 tbsp
Vinegar 2 tbsp
Capsicum 1 large cut into 1 inch cube
Onion 2 small cut in square cube
Egg 1
Bread crumbs as required
Method
Marinate chicken with Ginger garlic 1 tsp, Salt 1 tsp, Black pepper ½ tsp, Chili powder 1 tsp, Ketchup 2 tbsp, Wooster sauce 1 tbsp, Chili garlic sauce 1 tbsp, Vinegar 2 tbsp, in a toothpick put onion, chicken, capsicum, repeat, dip tooth pick in beaten eggs, roll in bread crumbs and deep fry.

Noor Mahal Pulao

INGREDIENTS 

Chicken 1 kg 12 pieces

Milk 1 cup

Water 1 cup

Onion 1 chopped

Ginger 1 inch piece chopped

Garlic Crushed 1 tsp

Coriander Seeds 1 tsp

Black Cardamom 1 crushed

Cloves 3

Black Pepper 6

Green Cardamom 3

Cinnamon 2 sticks

Salt 1 ½ tsp

Oil ½ cup

Brown Onion ½ cup

Ginger Garlic Paste 1 tsp

Almonds Blanched and Grinded 2 tbsp

Cream ½ cup

Kewra Water 1 tbsp

Rice ½ kg soaked for 30 minutes

METHOD
Boil chicken with milk, water, chopped onion, whole spices, salt and ginger garlic chopped till chicken half done, strain the stock and remove the chicken and discard the rest. Heat ½ cup oil add ½ cup brown onion with ginger garlic paste, boiled chicken, salt, almond paste, cream, fry well add leftover stock when boiling add soaked rice then add Kewra water, mix and cover. Cook on high flame for 5 minutes then lower flame, leave it on simmer for 15 minutes.

Aam kay Gulgulay

INGREDIENTS

Wheat Flour 1 ½ cup
Mango Puree 1 cup
Green Cardamom Powder 1 tsp
Yellow Color pinch
Sugar ¾ cup
Fennel Seeds Coarsely Crushed 1 tsp
Water to make batter
Ghee for frying

METHOD
Mix altogether in a bowl beat well cover and leave it for a while, just before frying add ½ tsp soda by carb, the batter should be thick and pasty, beat well, deep fry gulgulas in ghee, adding with your hand to the karhai.

Gujrati Dhokery

INGREDIENTS FOR DHOKERY

Semolina ½ kg
Gram Flour 250 gm
Sour Curd ½ kg
Fruit Salt 2 tbsp diluted in little water
White Cumin Seeds 1 ½ tsp

INGREDIENTS FOR CHATNI
Cocom 50 gm
Kashmiri Red Chili 6 soaked for 4 hours
Garlic 1 tbsp

METHOD
Soak cocom and red chili for 4 to 6 hours, cook both 1 cup water grind well with garlic paste, heat ¼ cup oil add cumin 1 tsp whole add the chatni cook for 5 minutes and remove, serve with dhokery.

METHOD FOR STEAMING DHOKERY
Grease your mold take ¼ batter from soaked semolina mixture, add to it ¾ tsp fruit salt mixed with ¼ cup water add to the batter, mix and pour in molds, top with dash of chili powder, white cumin, chopped coriander leaves, cover and steam for 10 minutes serve with chatni.

Chicken Lasagne

INGREDIENTS:
Chicken Boneless (cut into cubes) 300g
Capsicum Medium (cut into cubes) 1 pcs
Carrot Medium (cut into cubes) 1 pcs
Onion Medium (cut into cubes) 1 pcs
Cheddar Cheese (grated) 1 ½ cup
Garlic (chopped) 1 tbsp
Milk 3 cups
Cooking Oil 6 tbsp
Salt 1 tbsp
Bake Parlor Lasagne and White Sauce Mix Sachet (inside the pack)
METHOD:
Boil pasta in salted boiling water for 5-7 minutes or till tender. Rinse under cold running water. Drain. Add 1 tbsp of oil to pasta, mix well and arrange the sheet straight on a plate and set aside.
In a pan, add remaining oil on medium heat and add garlic. Fry for a minute.
Add chicken and fry for 5 minutes. Add Bake Parlor Spice Mix Sachet along with vegetables and cook for 2 minutes on high heat. Remove and set aside.
In a bowl, add 3 cups of milk and add white sauce sachet and cook on medium heat, while continuously stirring till the sauce thickens. Remove and set aside. Now in an ovenproof dish, first layer half of the chicken and vegetable mix and level then 1/3 of the white sauce, 1/3 of grated cheddar cheese and then the pasta sheet. Make sure there are no gaps in between the sheets. Repeat the same process again. On the top of pasta layer, spread the remaining white sauce covering the pasta. Spread remaining cheese on top. Preheat the oven on high for 15 minutes. Place the dish in the centre of the oven and bake for 15 minutes. Remove and serve hot.

Kachri Kebab

INGREDIENTS

Beef Mince ½ kg (do not wash)
Onion 1 sliced
Poppy Seeds 1 tbsp
Desiccated Coconut 1 tbsp
Roasted Gram 2 tbsp
Ginger Garlic 1 tbsp
Salt 1 tsp
Chili Powder 1 tsp heaped
All spices 1 tsp
Kachri Powder 1 tsp

METHOD
Grind together mince and onion very finely in chopper, keep aside. Dry grind poppy seeds, coconut and roasted gram and add to the mince with all the rest ingredients and grind once again, make into kababs and shallow fry. Keep the coal on simmer.