Rahra Meat

Ingredients
Mutton   500 gms/1.1pound   Salt   to taste
Onions (finely chopped)   2   Oil   3 tb sps
Green chillies   8   Pepper corn   6
Red chillies   8   Cloves   4
Coriander powder   2 tsp   Cardamom   1
Tomato puree   1 cup   Ginger   1 Piece
Cinnamon powder   1 tsp   Coriander leaves   a few
Garlic   3 Cloves        
Preparation 1. Cut onion, green chilli, garlic, ginger, coriander leaves finely.
2. Cut mutton into pieces and prick with a fork.
3. Grind garlic, ginger, green chilli, red chilli, cardamom, cloves, peppercorn, cinnamon powder,
cumin, coriander powder to a paste
4. Heat oil in a frying pan.Add onion, fry till brown and set aside.
5. In a vessel mix onion, ground masala, mutton and set aside to marinate for 8 hours or overnight.
6. Cook the mutton on high flame for a few minutes. Add tomato puree, mix well, cover the vessel with a lid and cook.
7. When the meat is cooked, remove the vessel from the stove.
8. Garnish with coriander leaves and serve.
  

BUTTER CHICKEN

Ingredients
Boneless Chicken   500 gms/1.1pound   Salt   to taste
Onions white(chopped)   1   Butter   2 tb sps
Peanut Oil   2 tbsp   Water   as required
Plain Yogurt   1/4 cup   Black Pepper   1 Pinch
Lemon Juice   2 tsp   Cumin   1 tsp
Tomato Puree   1 Cup   Bayleaf   1
Chilli powder   2 tsps   Corn Starch   1 tbsp
Ginger-Garlic paste   1 tbsp   Garam Masala   2 tsp
Cream   1/4 Cup   Cayenne Pepper   1-1/4 tsp
Preparation 1. Heat 1 tbsp peanut oil in a large saucepan over medium heat. Sautee white onion until it becomes soft and translucent.
2. Put butter, lemon juice, ginger-garlic paste, garam masala (1 tsp), chili powder, cumin and bay leaf into the saucepan. Stir it for about 1 minute.
   salt, leave aside for 15 mts.
3. Add tomato puree to the mixture. Cook it for 2 minutes while stirring frequently. Add cream and yoghurt into the same pan and mix them well.
4. Reduce heat to low and cook sauce for 10 minutes. Now add salt, black pepper and cayenne into the mixture. Remove the pan from heat.
5. Heat oil (1tbsp) in a large heavy frying pan over medium heat. Cut the Chicken to bite-size pieces and wash it well.Cook chicken pieces until it gets slightly brown.
6. Reduce the heat and season the chicken with garam masala (1 tsp) and cayenne. Put 1/3 cup of the prepared sauce into it and cook until liquid get reduced .
7. Now pour the rest of the sauce into the chicken. Mix cornstarch and water well. Put this mixture into the chicken.Cook chicken for 5-10 minutes, or until thickened.

CHICKEN PALAK

Ingredients
Chicken   500 gms/1.1pound   Salt   to taste
Onions   3   Oil   4 tb sps
Green chillies   8   Water   2 Cups
Cinnamon Stick   1   Bay leaf   3 tb sp
Coriander leaves   1 small bunch   Cloves   4
Garlic   12 pods        
Preparation 1. Take vessel add water, spinach and boil it in low flame until it become soft and keep it aside.
2. Take heat oil in a pan. Add cinnamon stick, bay leaf and cloves, fry it for 2 min.
3. Add onion fry it until become it becomes brown, Add green chilies, coriander , garlic and already cooked spinach
4. Mix it well and fry it up to 5 minutes. After 5 min keep it aside let it cool for 10-15 min.
5. Grind the above mixture. Heat the pan with oil and add grinded paste, yogurt. Once it starts boiling add chicken and salt.
6. Cook it in a medium flame until chicken is cooked.
  

HONEY LEMON CHICKEN

Ingredients
Chicken   500 gms/1.1pound   Salt   to taste
Red Chilli powder   1 tsp   Oil   4 tb sps
Ginger - Garlic Paste   2 tb sp   Honey   2 tb sps
Lemon Rind (grated)   1 tb sps   Pepper   to taste
Corrainder leaves   2 tbsp   Lemon Juice   1/3 cup
Preparation 1. Heat the oil in a frying pan on low heat.
2. Mix well rest of ingredients except coriander leaves by adding chicken last.
3. Add the mixture to frying pan and cook covered until tender and evenly brown, stirring occasionally.
4. Transfer into a serving platter and garnish with chopped coriander leaves.
 

Fish Tomato Masala

Ingredients
Machli ( fish )   1000 gms/2.2pound   Salt   to taste
Onions (finely chopped)   6   Oil   5 tb sps
Ginger - Garlic Paste   3 tsp   Curd   1/2 cup
Corrainder powder   3 tsp   Tomato   4
Tamarind   Small ball  

Potato

  3
Turmeric powder   1/2 tsp   Ajwain   Pinch
Garam masala   1 tsp   Chilli powder   3 tsp
Preparation 1. Cut onion, tomato finely. Peel skin of potato and cut into small pieces.
2. Soak tamarind in water and prepare extract.
3. Heat oil in a large pan. Add onion and fry till soft.
4. Add ginger garlic paste and fry till the raw smell subsides.
5. Add chilli powder, turmeric powder, coriander powder, garam masala powder, salt, curd and stir.
6. Add tomato, potato, cover the pan with a lid and cook.
7. When the potato is half cooked, add fish, tamarind extract, water, cover with a lid and cook on a low flame.
8. When fish is cooked and oil leaves the contents, switch off the stove.

 

KARAHI CHICKEN

Ingredients
Chicken   500 gms/1.1Pounds   Salt   to taste
Onions (finely chopped)   4   Oil   2 tbsp
Red Chilli powder   1 tsp   Ginger   1 Piece
Garlic   4 cloves   Pepper   1 tsp
Turmeric powder   1/2 tsp   Tomatoes   4
Preparation 1. Grind ginger and garlic to make a paste.
2. Heat the oil and put turmeric powder, red chilli powder, pepper and ginger garlic paste. Add salt to taste.
3. Fry it well. Add chicken and cook it till it turns smooth.
4. Add chopped onions and tomatoes. Cook it for 5 minutes.
5. Serve it hot with pulao.

Murg Makhani

Ingredients
Chicken
  1000 gms/2.2pound   Salt   to taste
Onions (finely chopped)   2   Lemon Juice   1 tb sps
Green Chillies   4   Butter   5 tb sps
Garam masala   1 tsp   Corainder   2 tsp
Tomato Sauce   1 tb sp   Caumin   1/2 tsp
Turmeric powder   1 tb sps   Tomatoes   4
Sour Curd   1 tb sps   Cream   2 tbsp
Ginger -Garlic Paste   3 tbsp   Chilli powder   3 tb sps
Preparation 1. Cut chicken into pieces. Prick holes into pieces.
2. Mix sour curd, lemon juice, onion paste, and ginger garlic paste, red chilli powder well in a bowl.
3. Rub this mixture over chicken pieces. Keep it to marinate overnight.
4. Mix chopped tomatoes, tomato sauce, garam masala, chopped green chillies, turmeric powder and cumin powder.
5. Prepare a sauce from this mixture.
6. Heat the butter in a pan and put chicken pieces into it. Cook it till it turns smooth
7. Add cream to the prepared sauce. Keep it on medium flame.
8. Put chicken pieces in sauce and heat it for sometime. Spread more cream and serve.

TANDOORI CHICKEN

Ingredients
Chicken   1000 gms/2,2Pounds   Salt   to taste
Onions (Sliced)   4   Oil   2 tb sps
Green Chilli paste   1 tbsp   Lime Juice   2 tbsps
Red Chilli powder   1 tsp   Yogurt   1/2 Cup
           
Ginger -Garlic Paste   2 tsp        
Preparation 1. Clean the chicken. Prick diagonally it with knife or fork all over.
2. With a mixture of red chilli powder, salt and lemon juice, apply all over the body and marinate it for 30-45 minutes.
3. Churn the yogurt and add ginger, garlic and green chilli paste, garam masala and mix well.
4. Pour this yogurt mixture over the chicken and toss, so that it gets coated well all through, with the paste. Force some mixture in the slits. Again marinate it for 6-7 hours.
5. Brush the chicken with little oil. Then put it in a grill and cook for about 20 minutes.
6.Finally smear the chicken with oil and again roast it until fully cooked. Serve hot.


VEGETABLE (SABZI) PULAO RECIPE

Ingredients
Basmati Rice   2 Cups   Salt   to taste
Onion   1   Ghee   3 tb sps
Green Chillies   3   Potato   1
Cinamon Stics   2   Garlic   5 Cloves
Cauliflower   1 Cup   Carrot   1
Turmeric powder   1 Pinch   Cloves   3
Mint Leaves   1/4 Cup   Cardamoms   3
Cashew nuts   2 tb sps   Raisins   1 tbsp
Preparation 1. Soak rice for half an hour.

2. Heat 1 Tbsp of ghee is a pan, fry cashewnuts and raisins. Keep aside.

3. Heat the remaining ghee in thick bottomed vessel and fry the ground paste for 10 minutes. Add the vegetables and mix well.

4. Cook until the masala separates from oil and vegetables (subzi) gets tender. Add turmeric powder.

5. Add rice, salt, four cups of water and stir well.

6. Cover and cook until the rice is done on slow flame. Stir once a while .

7. Just before serving take the rice in serving bowl, add the nuts and mix well.

Yakhni Biryani

Ingredients
Mutton/Lamb   250 gms/0.55Pounds   Salt   to taste
Basmati Rice   250gms/0.55Pounds   Ghee   as required
Lemon Juice   1/4 Cup   Onion   4
Ginger -Garlic Paste   1 tbsp   Cinnamom   1
Garam masala   1 tsp   Cloves   6
Pepper Powder   1/2 tsp   Mace Powder   1/4 tsp
Mint Leaves   few        
Preparation 1. Cut an onion into slices. Cut mutton into pieces.
2. Cut 3 onions, mint leaves finely.
3. Soak rice in water for half an hour.
4. Heat ghee in a vessel. Add sliced onion, fry till brown and set aside.
5. Add garam masala, finely cut onion and fry for a few minutes. Add ginger garlic paste and saute.
6. Add mutton, curd and fry for a few minutes.Add mace powder, pepper powder, salt and fry.
7. Add water and cook. When meat is cooked, set aside.
8. Boil a litre of water in a vessel. Add cinnamon, cardamom, cloves, salt and lemon juice.
9. Add rice and when it is half cooked, drain the excess water. Add rice, mint leaves to the meat.
10. Cover the vessel with a moist cloth and lid. Seal the lid with dough
11. Place the vessel on dum for 15 minutes. Serve hot, garnished with sliced onions.

Mughlai Dahi Bhalla

Ingredients
Urad dal   1 Cup   Salt   to taste
Yogurt   1000gms/2.2Pounds   Oil   1 tb sps

Green Chillies

  1   Onion   1 Cup
Red Chilli Powder   1 tsp   Corainder Leaves   3 tb sps
Black Salt   1 tsp   Cumin Powder   2 tsp
Tamarind Chutney   as Required   Raisins   15-20
Mint Chutney   as Required        
Preparation 1. Wash and soak the dal in cold water overnight. Strain and grind to a smooth paste.
2. Whisk into the batter 1/2 tsp salt, 1/2 tsp red chilli powder and raisins.
3. Heat oil in a wok. Drop tablespoons of batter in it and fry until light golden.
4. Remove, drain on absorbant paper. Put the bhallas in hot water. Leave for 2 minutes.
5. Drain, squeezing out the water between the palms of your hands. Whisk the yoghurt well with kala namak and salt to taste.
6. To serve, place the bhallas on a plate and cover with yoghurt. Drizzle mint chutney and tamarind chutney.
7. Sprinkle, red chilli powder, cumin powder.

Aloo Mutter

Ingredients
Potatoes   500gms/1.1Pounds   Salt   to taste
Red Chillies   5   Oil   3 tb sps

Tomato

  3   Peas   250gms/0.55Pounds
Garlic Cloves Crushed   4   Ginger   1 Piece
Corainder   1 Small Bunch   Onions   2-3
Preparation 1. Ggrind the masala into a smooth paste in Tomato Juice with out Water.
2. Peel the potato, cut into pieces and deep fry until coating comes.
3. Put the masala and fry well. fry till the aroma comes,add the peas
4. Mix well add just enough water for the vegetable to soak .
5. add salt according to taste and cook until potato soft
6. Garnish with coriander.

Amritsari Alu

Ingredients
Aloo (potato)   250gms/0.55Pounds   Salt   to taste
Onions   2   Oil   3 tb sps

Ginger - Garlic paste

  2 tsp   Ajwain   1/2 tsp
Red Chilli Powder   1 tsp   Besan   1/2 Cup
Corainder Powder   1 tsp   Garam Masala   1/2 tsp
Annardana Powder   1/2 tsp   Corainder leeaves   Handful
Preparation 1. Cut aloo into long pieces.
2. Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water.
3. Add 1 tsp of oil and mix well. Marinate alu pieces for 15 minutes. deep fry the aloo.
4. Heat 2 tsp of oil, add onions and saute till brown.
5. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
6. Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
7. Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

PALAK GOSHT

Ingredients
Mutton   500 gms/1.1Pounds   Salt   to taste
Garlic Paste   1 tb sps   Oil   4 tb sps

Green Chillies

  5   Bay leaves   1
Cumin Seeds   1 tsp        
Preparation 1. Clean, wash and cut lamb into even sized pieces.
2. Boil spinach in salted boiling water for one minute.
3. Remove well and grind it along with green chillies to a rough paste.
4. Heat up oil in a thick bottomed pan. Mix in bay leaves, whole garam masala and cumin seeds.
5. When cumin seeds begin to change colour, mix in cut onions. Stir fry till onions are translucent.
6. Mix in ginger-garlic paste, red chilli powder and then mix in lamb pieces.
7. Stir fry on high flame heat up stirring constantly.
8. Mix in three cup of water and stir fry covered until lamb is almost done.
9. Mix in salt and spinach and stir fry till lamb is fully mixed with spinach and tender.

ALOO GOBI MASALA

Ingredients
Cauliflower(cut in to pieces)   1   Salt   to taste
Potatoes   1   Olive Oil   1 tb sps

Cumin seeds

  1 tb sps   Tomatoes   2
Curry Powder   1 tsp   Onion   1
Preparation 1. Cook the cauliflower in a microwave on high for 3 minutes.
2. Then cook the potatoes in a microwave on high for 4 minutes.
3. In a large skillet heat the olive oil and then add the cumin seeds.
4. When the cumin turns to golden brown add the onions and stir for 3 minutes.
5. Add the tomatoes and stir for another 4 minutes.
6. Now add the cauliflower and potatoes and mix thoroughly.
7. Sprinkle curry powder and salt and cook for 5 minutes.

     



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