CHHOLAY MASALA CURRY

Ingredients Required.

Chick pea/Chanay/chholay - 1 cup/250g, cleaned washed &
soaked for 2-3 hours.

Onion - 1 small finally diced/100g

Ghee/Oil/Butter - 1 cup/175g

Chana chholay masala - 3 tablespoons/25g


STEPS OF COOKING

1. Drain the water from soaked chickpeas/chanas ans add 5 glasses
of water. Boil for 2-3 hours on low heat.

2. then add chana masala mix and stir for few minutes.Cover and
boil on low heat for about 45 minutes or until the chana turn to a
dark shade.

3. Heat Oil/Ghee/Butter and fry the onions for about 5 minutes.
Then add the boiled chana chholay.

4.Stir fry for 5-10 minutes or until the gravy thickens and hee/oil/
butter separates from the chanas.


SERVING SUGGESTIONS:Garnish with chopped green chillies and
lemon juice.Serve with puris,parathas,nanns and chapathis.

MEAT CURRY

Ingredients Required.

1.Meat - 500g, cubes.

2.Onions - 2 medium,make paste.

3.Garlic & Ginger paste - 1 tablespoon.

3.Salt - 2 teaspoons.

4.Chilli powder - 1 teaspoon.

5.Oil - 1/2 cup/100g.

6.Meat masala - 2 tablespoons[use less for mild hot]

7.Tumeric powder - 1/2 teaspoon.


STEPS OF COOKING

1.To meat cubes add chillipowder,1/2 tb.spoon ginger garlic paste,1/2 of onion
paste,1/2 teaspoon tumericpowder and meat masala.Marrinate it for 15 minutes.


2.Heat oil and add gingergarlic paste ,onion paste and tumeric powder.
Stir fry for few minutes.

3.Then add meat and fry it for 10 minutes on low heat and add 2 glasses of water.

4.Cover and cook on low heat until the meat is tender.

5.Then add salt.

CHICKEN TIKKA

Ingredients Required.

1.chicken skinless - 1Kg/1-2 whole chickens meat each devided in 4 quarter
portions with 3 deep slits in each portion.
2.Garlic paste - 1 table spoon.
3.Ginger paste - 1 table spoon.
4.Lemon juice - 4 table spoons/3-4 lemons.
5.Butter/ghee - 1/2 cup slightly warm/50 gm.
6.Chicken tikka mix - Any Brand[1/2 packet(25 ge)use less for mild hot.

STEPS OF COOKING:

1.Mix all above the ingredients except butter/ghee.and apply the mixture
evenly on the chicken pieces.Marinate for about 1- 2 hours.

2.put each portion of chicken on the skew and place it on very low heat of
coal/gas fire.Grill evenly on each side until very light brown.

3.Apply butter/ghee and grill until meat is tender.

SERVING SUGGESTIONS.
serve hot with tamerind chutney.

TIPS FOR BEST RESULT.

• Do not over brown while grilling
• USE: Skinless chicken.

CHICKEN BIRYANI

Ingredients Required .

1.Chicken - 500g, boneless.
2.Rice, Basmati -750, washed and soaked for 30 minutes.
3.Tamarind 50g, soaked in 1 cup of water for 15 minutes. Then press and seive juice.
4.Onion,medium - 1-2 finally sliced.
5.Green chillies - 3-4,medium .
6.Cloves - 3-4.
7.Cordomom - 3-4.
8.Bay leaves - 6-8.
9.Ghee/oil - 200g.
10.Ginger&Garlic paste - 2 tablespoons.
11.Chicken Biryani mix - Any brand(use less for mild hot)

STEPS FOR COOKING.

1. Apply ginger,garlic and 2 tablespoons of chicken Biryanimix to the chicken piecies.leave it to marinate for about one hour.

2. Then add half cup of water.cover and boil on low heat until the meat is tender.
then increase heat to dry-up all liquid.

3. Add Ghee/oil and fry the boiled chicken pieces on high heat until evenly brown.
then remove the chicken.

4. In the same ghee/oil add onions, fry until light golden.Add greenchillies,bay leaves,
cloves,cordomom,gingergarlic paste,biryani mix,tamarind juice and 1 cup of water.
Fry for few minutes,stir continuously.

5. Add the fried chicken pieces and cook for few minuties.
And remove from heat.

6. Seperately:Boil 10 glasses of waterwith 2 tablespoons of salt and add soaked rice.
Boil until the rice is three quarter tender.then thoroughly drain the liquid.

7. Spread the rice and cooked chicken curry in layer.Cover and cook on low
heat until rice is tender.

Slightly mix the rice and meat before serving.


SERVING SUGESSTION.

Serve with chicken curry soup OR plain yogurt chutney.