Murgh musalam:

                                                Murgh musalam:

Ingredients:

Chicken 1 whole (1-1/4 kg)

Chili powder 1 tbsp

Lemon juice 2 tbsp..

Onion brown 2 tbsp (crushed)

Saffron ¼ tsp

Kewra 1 tbsp

Curd ¾ kg

Coriander powder 1 tbsp

Salt 1-1/2 tsp

Almond 8-10 (ground)

Ginger garlic 1 tbsp

Turmeric pinch

All spice 1 tsp

Oil ¼ cup

Method:

Prick chicken well. Marinate with al above except oil for 2 hours. Fry chicken on both sides till light golden.

Then add in the masala with water ½ cups. Cover and cook till chicken tender and thick gravy remains, serve garnished.

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Brown Murgh Mussallum

1 whole chicken - skin removed, with slits

Marinade

1 Tbs red chilli powder

2 Tbs lemon juice...

2 Tbs browned onion

1/4 tsp saffron

1 tsp kewra water (if using essence 1-2 drops only)

1 cup yogurt beaten

11/2 tsp salt

1 tsp Ginger/garlic paste

1 pinch tumeric

1 tsp Garam Masala

2 Tbs corriander powder

8-10 almonds - boiled, skin removed and made into paste with a tough of water.

Mix all marinade ingredients together.

Rub over chicken and ideally marinate overnight in fridge. (leave as long as possible) up to overnight.

Heat 1/4 cup of oil in pain. Remove chicken from marinade leaving as much marinade as possible. Fry chicken onall sides until golden. Once fried, and remaining marinade and fry off for a minute ot two, then add 1/2 cup water, stir and cover. Cook for 30 minutes. Garnish with green corriander leaves. Serve with boiled egg and fries.

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 Mahi Mussalam  by shireen

Recipe u can change Chicken  into Fish

 Whole Chicken 1 of 1/2 Kg

Melted butter 1 tsp

Grinded Almonds 1 tbsp

Coriander Powder 1 tbsp

Lemon Jucice 1 tbsp..

All Spices 1/2 tsp

Ginger/Garlic 1 tsp

Oil 1/4 cup

Onion Grinded 1

Chilly Powder 1 1/2 tsp

Salt 1 tsp

Termeric Powder 1/4 tsp

Whipped Curd 2 tbsp

Kewra 1 tsp

For Marination

Ginger/Garlic 1 tsp

Lemon Jucice 1 tbsp

Chilly Powder 1/2 tsp

Salt 1/2 tsp

Method:

Give cuts on chicken, Wash well and marinate with all the ingredients given under marination an leave for a hour, Heat oil.

Add onion paste, ginger/ garlic and fry for 5 minutes. Add in all the rest with curd and bhuno till oil floats on top. Arrange Chicken on try. Pour hot gravy over it and bake for half an hour on no 4 or 180 c. Remove in a serving dish. Sprinkle melted butter, corriander leaves and kewra

Peshawari Murgh by shireen

                                            Peshawari Murgh


Marination:

1 kg Chicken ...

3 Tbsp Tomato paste

1 Tbsp Ginger Garlic paste

2 Green Chillies - sliced

1-1/2 tsp Chilli Powder

1/4 tsp Turmeric

1-1/2 Salt

1/2 cup Brown Onion (about 2 raw onions)

Mixed Whole spices (4 of each whole black peppercorns, cloves, cardamom 1 tsp cumin seeds)

1/2 cup yogurt beaten

1/2 cup Oil

1 Tandoori Nan

For Baghar:

1 tsp Garlic crushed

6 whole Red Chilli

1/4 cup Fenugreek seed

1/2 tsp Mustard seed

1/4 cup Oil

Method

Marinate the chicken for 30 minutes in tomato paste, ginger garlic paste, finely chopped green chilli, red chilli powder, turmeric and salt.

Heat half cup of oil and add mixed whole spices, the marinated chicken and brown onion.

Then add 3 cups of water and leave to cook until only 2 cups of water remain.

Now add pieces of Nan.

Then cover it and leave for 10 minutes.

Get it in a dish and pour beaten curd over.

Heat oil and baghar ingredients in a frypan - fry till you can smell garlic then pour over yogurt and chicken mix.

Serve with hot naan.

ANDA CHANA by shireen

                                ANDA CHANA



INGREDIENTS...

• Chickpeas ( gorbanzo beans) ½ kg soaked overnight , and boiled till tender

• Oil ½ cup

• Onion 1 medium sliced thinly

• Tomatoes 3 to 5 sliced thinly

• Curd 1 cup whisked

• White cumin 1 tbsp

• Red chilli powder 1 tsp

• Black pepper powder ½ tsp

• Turmeric ½ tsp

• Coriander powder ½ tsp

• Garam masala 1 tsp

• Chaat masala 2 tsp

• Chicken stock 2 cups

• Boiled eggs 4

METHOD

Soak chickpeas overnight , boil them till done. Take a handful of boiled chickpeas and blend them in a blender.

In a pan heat oil add sliced onion when browned , add cumin and add tomatoes cook till tender , now add spices , bhuno , add curd , and cook till oil seperates, add chickpeas , chicken stock 2 cups , cook till it thickens.

Dish out , cut boiled eggs in quarters and add to the channa.

**please note that if you add salt when boiling chichpeas they don't go soft in the middle. A cinnamon stick when boiling chickpeas helps stomach digest chickpeas.

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Egg With Chickpeas

Ingredients:

Chickpeas: 1/2 Kg

Oil: 1/2 Cup... See More

Onion sliced: 1

Tomato: 3-5

Yogurt: 1 cup

White cumin: 1 tblsp

Red chilli Powder: 1/2 tsp

Turmeric: 1/2 tsp

Corriander Powder: 1/2 tsp

Garam masala: 1 tsp

Chat masala: 1 tsp

Salt: 1 tsp

Chicken stock: 2 cups

Boiled eggs: 4

Recipe:

1. Soak chickpeas overnight with water and boil with bit salt.

2. Take a handfull of boiled chickpeas and blend them in a blender.

3. Heat up oil in a pan and fry onion till gloden brown.

4. Add white cumin and tomatoes in the cooking pan. Cook till tomatoes in the cooking pan. Cook till tomatoes are tender.

5. Add blackpepper powder, redchilli powder, turmeric, salt, corriander powder, garam masala, chat masala, chicken stock, green chillies

6. Add yogurt and cook for sometime

7. Add blended chickpeas as well as boiled chickpeas in the cooking pan , blend and mix with spoon

8. Add 1 cup water and cook till it turns out in gravy.

9. Garnish with boiled sliced agg and serve.

Batter fried chicken nuggets by shireen

note  Here is a recipe for battered chicken nuggets. Fry nuggets until batter has set in oil, then Derain on paper towl and allow to cool. Place in plastic bag and freeze. When ready to fry, either take biggest from freezer 3-4 hours prior to using and defrost in fridge and fry on medium high heat or fry on medium heat till nuggets are golden.



Batter fried chicken nuggets

Marinate:

2 cups Boneless chicken (cubed)...

1/2 tsp Salt

1/2 tsp Black pepper

1/4 cup Milk

1 Tbsp Lemon juice

Oil as needed for frying

For Batter:

3 Tbsp Plain flour

3 Tbsp Corn flour

1 tsp Baking powder

1/2 cup Water

1/2 tsp Salt

1/2 tsp Black pepper

Marinate chicken cubes with salt,black pepper,eggs,milk and lemon juice for 10 minutes.

For the batter mix plain flour, corn flour, baking powder, black pepper and salt to make a thick paste with the help of water.

Now heat oil, dip chicken pieces in batter and fry till crispy golden brown.

Serve hot with ketchup and french fries.

Saag Gosht by shireen

                          Saag Gosht

1/2 kg mutton pieces (or 1 kg chicken cut into 16 pieces.

2 large onions - sliced

2 tsp Ginger/garlic paste

1 tsp heaped red chilli powder... See More

1/4 cup water

1 tsp heaped corriander powder

1/4 tsp tumeric

2 tomatoes - sliced thin

1 tsp salt - heaped

1/4 cup water (extra)

1/2 cup yogurt beaten

1/2 kg spinach*finely shredded

4 bunches fresh fenugreek**

1/2 cup milk

Place pan on heat, add oil and sliced onions. Allow onions to become golden brown, then add Ginger/garlic past2 and stir well.

Add spices, 1/4 cup of water, salt and stir well. Add another 1/4 cup of water. Stir, and then add meat. Cook on medium heat till oil comes to the top - stirring every now and then. Once oil is to the top, add beaten yogurt, and stir well. Cook till oil come back to top of gravy again. Add fenugreek** andspinach. Stir well, cover and cook in medium/low heat until spinach is tender. Once well cooked, Add Kasoori methi** if fresh not added. Add milk and chillies stir well and cook for 5 minutes on low heat and then turn off heat.

Serve with tandooriparatha.

Enjoy

Chicken Shashlik by shireen

                            Chicken Shashlik

Ingredients:

1/2 kg Chicken (boneless) cut in medium size cubes

1 tsp Ginger garlic paste

1/2 tsp Chili powder ...

1/2 tsp Salt

1/2 tsp Black pepper powder

2 Tbsp Ketchup

2 Tbsp Worcestershire sauce

1 Tbdp Oil

2 onion - cut in 4 and seperated

2 Capsicum - cut in large squares

2 Tomato - cut in 8

Ingredients for Barbeque sauce:

4 Tbsp Tomato paste

4 Tbsp Ketchup

4 Tbsp Vinegar

1 tsp Garlic paste

1 tsp Salt

1 tsp Sugar

1/2 tsp Chili powder

2 Tbsp oil

Mix BBQ sauce ingredients together in a bowl - mix well and set aside.

Marinate chicken with spices, sauces, oil, Ginger/garlic paste and vegetables. Leave for 1 hour in fridge. Set aside

If using bamboo skewers, soak bamboo skewers in water while chicken marinates.

After 1 hour place chicken on skewers alternating with vegetables

Heat 1 tbsp oil in frying pan and Fryskewers on low flame for 8 to 10 minutes

Serve shashlik on bed of rice topped with prepared Barbeque sauce.

Enjoy

Masala Fried Rice by shireen

                                        Masala Fried Rice

4 cups boiled rice

4 Tbsp green onion leaves - sliced

3 Tbsp carrot - finely sliced

1/2 tsp salt...

1/2 tsp black pepper

2 Tbsp soya sauce

4 Tbsp oil

1/2 tsp chilli powder

1/2 tsp tumeric powder

1 egg

1 pack Shan Chinese Egg Fried Rice mix

Heat oil, break egg into pan - and let it set before moving, to make egg into small pieces. Add chilli, tumeric, pepper, salt, soya sauce, and Shan mix. Add rice and carrot. Stir well, cook2 mins, turn off heat, add green onion, stir well and either serve hot or cold as rice salad.

Enjoy.