Makhani Karahi

Ingredients:

1. Chicken – 1 kg or 20 pieces
2. Yogurt – ½ cup
3. Lemon juice – ¼ cup
4. Crushed red pepper – 2 tsp
5. Crushed black pepper – 1 tsp
6. Salt – 1 tsp
7. Ginger garlic paste – 1 tbsp
8. Roasted coriander – 1 tsp
9. Garam masala powder –  1 tsp
10. Butter – 2 oz
11. Oil – ¼ cup
12. Roasted cumin – 1 tsp
13. Ginger flaks – 1 tbsp
14. Green chillies chopped – 2

Method:

• Take a pan, add butter and oil, heat up and fry chicken for 10 minutes.
• Then add ginger garlic paste and salt, cover and cook for 15 minutes.
• Then add black pepper, crushed coriander, fried crushed cumin seeds, crushed red chili and yogurt, mix well.
• Cover and let it cook until chicken is tender.
• Garnish with ginger flaks, green chilies, garam masala powder and lemon juice.
• Serve with naan.

Chicken Casserole:

Ingredients:

1. Boneless chicken – 500 gm cut in julienne
2. Onion – 1 chopped
3. Garlic paste – 1 tsp
4. Salt – 1 tsp
5. Crushed black pepper – 1 tsp
6. Tomato ketchup – 3 tbsp
7. Mustard paste – 1 tsp
8. Chili garlic sauce or chili sauce – 2 tbsp
9. Boiled spaghetti – 1 cup
10. Capsicum – 1 cut in julienne
11. Sweet corn – 2 tbsp
12. Mushroom – 5
13. Boiled eggs – 2 cut in slices
14. Oil – 1/4 cup
15. Flour – 1 tbsp
16. Chedder cheese – 2 tbsp
17. Oregano – 1 tsp
18. Eggs – 2
19. Fresh bread crumbs – 2 tbsp

    Method:

    • Take a pan, heat up oil and saute onion, then add garlic paste and fry until it turns into a light pink color.
    • Then add chicken and fry until water dries.
    • Now add flour, fry for one second and add salt, black pepper, mustard powder, ketchup and chili sauce, mix and take it off of the flame.

    Preparation for dish:

    • Now take a casserole dish, spread cooked chicken, then boiled egg, then boiled spaghetti, then capsicum, then sweet corn, then oregano, then cheese sauce, then lightly beaten eggs.
    • Then sprinkle fresh bread crumbs and on top spread cheese and oregano and dots of tomato ketchup.
    • Bake in preheated oven on 180 degree, gas mark 4 for 10 to 15 minutes. Serve with salad and garlic bread.

Fish Finger

Ingredients:
* 400 g fillets of white fish, partially thawed
* 120 g breadcrumbs
* 2 tbsp grated parmesan cheese
* 1 tbsp chopped fresh parsley
* 1 tsp grated lemon peel
* ½ tsp paprika
* ½ tsp dried thyme
* ¼ tsp garlic salt
* 150 ml double cream
* 1 egg
* 100 ml plain flour
* 100 ml vegetable oil
* freshly ground pepper
* salt

Method:

Step 1:
Prepare the fillets Cut the cod fillets into strips and set aside.
Step 2:
Make the coating Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.
Step 3:
Beat the egg In a separate bowl, pour in the egg and the cream. Beat them together with a fork. Step 4:
Prepare the flour Put the flour in a bowl ready to coat the fish.
Step 5:
Coat the fish Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.
Step 6:
Fry the fingers Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.
Step 7:
Drain the fingers Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.
Step 8:
Serve up Place on plates and serve with lemon wedges and chips.

Fish Achari recipe

Ingredients:
4 Surmai fillets
2 tbsps Lemon juice
Salt to taste
1 tsp Garlic paste
1 tsp Ginger paste
1/2 tsp Turmeric powder
2 tsp Kashmiri red chilli powder
1 tsp Mustard seeds (roasted)
1 tsp Fennel seeds (saunf)
1 tsp Onion seeds (kalonji)
1/2 tsp Fenugreek seeds (methi dana)
1/2 tsp Black salt
4 tbsps Mustard oil
1 cup Yogurt (whisked)
4 tbsps Butter (melted)

Method:
Cut the surmai fillets into big pieces and trim the sides.
Take fish pieces in a bowl, add lemon juice, salt, garlic paste, ginger paste, turmeric powder, Kashmiri red chilli powder and mix.
Heat a pan and dry roast mustard seeds, fennel seeds, onion seeds and fenugreek seeds.
Crush them with black salt in a mortar with a pestle.
Heat mustard oil in a pan to smoking point.
Add yogurt to the fish along with the crushed spices and mix. Let it stand for thirty minutes.
Preheat oven to 200° C to 220° C. When the mustard oil cools completely add it to the marinated fish and mix.
Place the fish on a greased rack and place the rack in the preheated oven with a tray underneath it and cook.
Baste once with butter or oil and cook till done (ten to fifteen minutes).
Serve hot.

Tandoori Fish Recipe

Ingredients

* 2 lbs of any white fish fillets (cut into 2-3-inch pieces)
* 1 tbsp chopped fresh ginger
* 4 cloves garlic
* 1/3 cup vinegar
* Salt To Taste
* 1 tbsp ground coriander seeds
* 1 tbsp ground cumin seeds
* 1 tsp ground cayenne pepper
* 1/2 cup vegetable oil

Method

1. Blend together ginger, garlic, vinegar, salt, coriander, cumin, cayenne and oil in the blender to form a fine paste.
2. Marinate the fish pieces into the paste for about 4 hours in the refrigerator.
3. Pre-heat the oven on maximum heat at broil.
4. Cover the oven tray with foil to avoid mess.
5. Place the marinated fish pieces on the tray and broil for about 8-10 minutes.
6. Turn over and broil for about 8 minutes again.
7. Keep a constant check. Broiling time may vary depending on the thickness of fish pieces.
8. Serve the tandoori fish hot with your favorite chutney.
9. Enjoy!

Steamed Fish

Serves 2 to 4

Ingredients
1 medium-sized white fleshed whole fish (such as sea bass or red snapper)
Salt
2 stalks spring onions
3 or 4 slices ginger
2 tablespoons soy sauce
1/2 teaspoon rice wine vinegar
1 tablespoon vegetable oil
Few sprigs coriander leaves

Method

Rinse and drain fish.
On both sides of fish, cut deep incisions across width at 3 cm (1") intervals.
Sprinkle with salt inside and out.
Cut spring onions into 2 or 3 sections, then slice lengthways into thin strips. Julienne ginger slices. Insert spring onions and ginger into incisions – any excess can be placed inside fish.
Place fish in a steamer. Steam on a medium heat for about 10 minutes.
Place fish on a serving dish.
Mix soy sauce and vinegar and pour over fish.
*Remove water from wok. Add oil to wok, heat till sizzling and pour over fish.
Garnish with chopped coriander and serve.
Notes:
*Tip: For an easy, instant soup, don't throw out the liquid in the wok after steaming the fish. Taste it, add water as necessary, and bring to a boil. You should have enough for a couple of bowls of fish soup. Garnish with spring onions or coriander, and you are all set.

Haleem Recipe

Ingredients

2 kg. beef (boneless)
1½ tbs. salt
2 tsp chili (Lal Mirch) powder
1 tsp turmeric (Haldi) powder
1 bay leaves (Tezpatta)
½ kg. Dal Chana
300 grm. whole wheat
100 grm. barley (jaw)
1 cup oil
1 tsp. garam masala
1 large onion
3 to 4 Lemon (sliced) or juice
10-12 green chilies
1 cup chopped coriander (Dhaniya) leaves
¼ cup sliced ginger (Adrak)-Julian

Instructions

Soak all three grains overnight.
Fry the meat in oil. Add 1 tsp. salt, ½ tsp. Turmeric (Haldi) powder, 1 tsp. chili powder, bay leaf and 6-8 glasses of water. Cover and leave on low flame to tenderize until the meat is extremely soft.
Meanwhile, put the grains and dal in a pot with 1 tsp. salt, 1 tsp chili powder and ½ tsp Turmeric (Haldi). Add water and cook on low flame till very soft.
When meat and the grains are soft, mix them together, leave on a very low flame and keep mashing and mixing rigorously. It is ready when starts to boil and becomes bubbly.
Fry onion in oil (for Baghar) and for garnishing. Add the oil to the mixture and keep aside the fried onion for garnishing.
Remove from heat and serve with garam masala, fresh Coriander (Dhaniya) leaves, green chilies, fried onion and lemon.
TIP: whenever frying onion for "Baghar" or as accompaniment with Haleem, fry on very low heat for a good flavor. You can hurry it up and fry it on a high heat but you'll just get a burnt sort of flavor.

Serving: 8 to 10 persons