DAL FRY

                                   

     
                                                         INGREDIENTS

Dal 1 1/ 2 cup, onion 1/2 portion chopped, Garlic chopped-1 1/2 tsp,Green chilles crushed  2, Tomato-2,Crushed chilly 2 tsp, Turmeric powder- 1/2 tsp,Jeera powder 1/4 tsp, asafoetida- 1/ 2 tsp,corriander leaves , water, salt, oil ,mustard seed

                                     

                                           Heat oil in a kadai and add some mustard seeds

                                             Add crushed garlic and saute till light brown

                                         Add Onions and green chillies to it and saute again
                                      

                                                          Add crushed red chilly

                                                            Add turmeric powder

                                                Add jeera powder and asafoetida

                                                       Now add tomato pieces to it....

                                        Saute for few mins  Add salt and curry leaves

                                            add corriander leaves to it

                              Now add some dal water to it and allow it to boil for some time

                                                              Add boiled dal to it

                                                        Garnish with corriander leaves

BUTTER CHICKEN

                       
                                       

                                                       INGREDIENTS

                      Chicken with bone 500 gms, Onions 1 big sliced,ginger garlic paste 1tsp

                     Ginger a small piece chopped, garlic10-12 cloves, tomato 2 cut into

                     pieces, jeera a pinch, red chilly crushed 1 1/2 tsp,1/2 tsp kashmiri 

                     red chilly powder,pepper powder 1tsp,1 tb vinegar,cloves 7,cinnamon 2 stick

                     cashew n cream paste little , corriander leaves, salt

                                                       

Add pepper powder, salt,ginger garlic paste ,some water & vinegar and mix it with chicken.
Boil this for 15 mins in low flame..After that off the flame and drain the chicken and keep aside the stolk.

                              In the  same pan add little oil and saute onions,ginger, garlic,

                                                   Add cloves jeeera and cinnamon

                                                              Add tomatoes

                                                         Add Red chilly crushed

                      Add kashmiri red chilly powder. This is adding to get little reddish colour Saute it lightly and grind it finely to a paste and keep it aside

                                                  chicken stolk . keep it aside

                                   Now add little butter and saute the chicken to lightly brown

                                               Add the grinded masala and chicke stolk to it

                                   Add cream n cashew paste & garam masala and mix well

                                                     Add some fresh cream over it

               
                                                                      Little butter

                                                        And garnish with corriander leaves

HYDERABADI CHICKEN BIRIYANI

                                               

                                                     INGREDIENTS

Chicken pieces 400 gms, Curd- 1/3 cup,onions-2+1,GingerGarlicPaste -3Tb sp,Green chillies 5,corriander leaves-40 gm, puthina(mint) - 20 gm,ginger piece-1", Garlic cloves-8 nos, Cinnamon 1 stick, cloves-6, Red chilly powder- 1 1/2 tsp, Turmeric powder- 1/4 tsp. Lemonjuice 1/2 portion lemon's,oil 1/3 cup,Garam masala-1 tsp,basmathi rice-350 gm, boiled rice water 1/2 cup,ghee-2tb sp,salt to taste

         1. Marinate 400 gms chicken pieces with little salt,ginger garlic paste and curd  for 4 hrs.

         

         2. Sliced the onions n fry till crispy& keep both separate    

         3.Make a paste of  green chillies, corriander leaves, mint leaves,ginger piece,cloves,cinnamon 

            Red chilly powder, Turmeric powder,& lemon juice  .

        4. Mix garam masala with ghee n keep aside

                                                

                                                            METHOD      

         Cook the rice,add salt when boiling .When it is half cooked, drain it and keep aside,take 1/2 cup water from that n keep aside    After 4 hrs Add the masala paste,2 fried Onions,Oil,and rice water to the marinated chicken .Mix it welland rest it for 15 mins. Now add the half boiled rice over it and some fried onions n corriander leaves over that and close with an airtight lid and seal it with maida dove.keep on low flame for 20 mins.After 20 mins take a tawa and heat it and keep this sealed biriyani  on that tawa and dum agin for 10 - 15 mins in low flame.after that rest it for 10 mins and unseal the pot and add the ghee n masala to it and mix well . now its ready to serve.Garnish as per ur wish and serve hot.