MARINATION

1. Wash chicken pieces and marinate with chillies, ginger, salt and lemon juice
2. Heat oil in a pan and cook chicken till it is well done

FOR GRAVY

1. Roast cumin seeds (jeera), mustard seeds (rai), and whole red chillies
2. Grind the cumin seeds, mustard seeds and chillies with cashew nut in a fine paste with 1/2 cup water
3. Heat oil in a pan and saute the onions and ginger till onion becomes soft and changes colour slightly
4. Add cashew nut paste and saute on medium heat for 3-4 minutes
5. Now add the tamarind paste, salt and coconut milt and simmer for 2-3 minutes
6. Add chicken and mix well
7. Serve with pullao

HEALTH TIPS

• Chicken  - high in protein, low in fat and cholesterol
• Ginger - good for stomach (anti spasmatic), helps digestion, lowers cholesterol, cure cough and cold, helps in treatment of allergies, good for bones (treat arthritis and other muscular disorders)

Take Ghee or oil in a pan. Amount of oil to ones like.

Put Chopped onions in it and fry for two minutes

put chopped garlic and fry for two minutes

add chopped ginger and again fry for two minutes

add chopped chillies and fry for 5 minutes

add termeric poweder

add salt to taste

When the spices release oil and give out fragrance, add  boiled mutton into it

then add mutton stock . Place the lid . Allow all stock to reduce till oil is released.

Take it into serving plate. Garnish it with egg slices , grated cheese and corriender.

1. Marinate chicken in ginger garlic and green chiili paste. Also add salt to it
2. Deseed dates and remove from water.
3. Make paste of dates and soaked red chillies.
4. Now take a heavy bottom pan. Add butter. Saute prepared paste for 10 mins.
5. Put marinated chicken to it and cook until tender.
6. When chicken is about to cook put powdered cashewnuts and mix it properly.
7. Garnish with corriander leaves and serve hot.

Heat four tablespoons oil in a pan, add onions, coriander seeds, caraway seeds, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, red chillies, poppy seeds, dry coconut and stone flower and sauté on low heat till fragrant. Cool and grind to a paste with a little water.Heat the remaining oil in a pressure cooker. Add ginger paste and garlic paste and sauté on medium for two minutes. Add the ground paste and sauté for a minute. Add mutton and mix well. Add three cups of water and salt and let the mixture come to a boil. Close the lid of the cooker and cook under pressure till six to seven whistles are given out. Serve hot with steamed rice or pav or chapatti.

Heat four tablespoons oil in a pan, add onions, coriander seeds, caraway seeds, cloves, black peppercorns, green cardamoms, black cardamoms, cinnamon, bay leaves, red chillies, poppy seeds, dry coconut and stone flower and sauté on low heat till fragrant. Cool and grind to a paste with a little water.Heat the remaining oil in a pressure cooker. Add ginger paste and garlic paste and sauté on medium for two minutes. Add the ground paste and sauté for a minute. Add mutton and mix well. Add three cups of water and salt and let the mixture come to a boil. Close the lid of the cooker and cook under pressure till six to seven whistles are given out. Serve hot with steamed rice or pav or chapatti.

1) Wash and rinse Chicken and keep aside.

2) Take OIL in Pressure cooker and add all whole garam masalas and fry for 1 min.

3) Add Ginger Garlic paste, fry for few seconds, then add Onions and fry till Onions are Pink in color.

4) Add Coriander powder, green chillies, tomato cut into small pieces and mix well, fry for 2 mins.

5) Add Chicken to this mixture and pressure cook till 4 whistles. Keep it aside.

6) Grind all ingredients for curry paste in a mixer until fine powder is formed.

7) Take Ghee in a non-stick pan and add Curry paste to it. Fry for few minutes and add Chicken mixture in it.

8) Heat for 5 mins on low flame.

9) Garnish with fresh coriander and serve hot with Chapatis and Rotis...

Method:

1. Clean brains properly. Cut them into small pieces. Make a paste of garlic, pepper, ginger, salt, green chillies and turmeric. Sprinkle coriander leaves. Beat eggs well in a dish. Make a batter of rava and a little water. Boil the brain pieces. Add masala paste and the rawa batter to the cooked brains and cook till the mixture is dry. Shape into round cutlets. Heat ghee in a vessel and dip the cutlets in egg and fry them. Serve hot with chutney

Method:

1. Make a thick batter with gram flour, water and soda bi carb. Heat ghee in a deep frying pan. Drop batter through a perforated spoon and fry for 1-2 minutes and keep the balls aside.
2. Peel the yam and cut into square pieces. Lightly fry mutton pieces.
3. Grind together ginger-garlic and poppy seeds.
4. Heat two tbsp. ghee in a dekchi, fry grated onions and then the ginger-paste till light brown. Add asafoetida, cummin seeds and spices then chopped and peeled tomatoes. Fry till the tomatoes are cooked. Stir well, add mutton pieces, gram flour balls, peas and little water. Cover the dekchi and cook on a low flame.

Method:

1. Wash and cut chicken into required pieces, put into a pressure cooker with chilli powder, pepper powder, saffron and salt. Cover the meat with water and cook till dry. When dry add the sauce and mix well till fully blended. Cut onions into fine slices, heat ghee in another vessel and fry the onions till crisp and golden brown. Now add the fried onion to the prepared chicken and mix well. Serve hot with chappaties or bread.

Method:

1. Beat curd with two cups water. Add gram flour and blend so that no lumps are left. Add ginger, garlic, turmeric and green chillies. Blend and set to boil. Simmer till thick and keep aside.

To prepare the pakodas:

1. Mix meat, gram flour, soda bi carb, coriander leaves, green chilli, onion, coriander-cummin seed powder, grated ginger; 1 tbsp. hot ghee, peanut powder and salt. Add water to make a batter of dropping consistency. Heat two cups ghee in a pan. Drop spoonfuls of mixture in the hot ghee, leaving the top of the pakoda above the ghee level. Fry on low flame till golden and cooked. Drain all pakodas and dip them for a minute in a bowl of milk. Remove and add to curry. Add salt to the curry. Heat thoroughly and sprinkle chilli powder over the surface.
2. Heat 4 tbsp. ghee. Add cummin seeds and curry leaves. Add round red chillies, when they pop, pour over the curry. Garnish with coriander leaves before serving.