Paneer Aur Anjeer Ki Sabzi

Paneer Aur Anjeer Ki Sabzi

Ingredients:
100g paneer
100g anjeer
50ml oil
A pinch of asafoetida
A pinch of cumin powder

For the yoghurt mix:
150ml yoghurt
5g red chilli powder
1 pinch of tumeric powder
5g criander powder
salt to taste

Procedure:
At 1st, blanch the anjeer and paneer and keep aside it. Mix all the ingredients mentioned in the "yodhurt mix".
Heat the oil on a handi. add the asafortida, cumin, the youghurtmixture and a little bit of water. Cook it for a while and then add paneer and anjeer to it.
Let it simmer for a bit. Serve it granished with chopped soriander leaves.
Enjoy the dish.

Chicken stewed with cucumber, green chillies and crushed cumin

Chicken stewed with cucumber, green chillies and crushed cumin

Ingredients:
*250g boneless chicken
*100g de-seeded cucumber slices
*40g cucumber puree
*20g sliced green chillies
*2g tumreric powder
*20g cumin seeds
*75ml coconut limk
*60ml cooking creem
*70ml chicken stock
*40ml refined oil
*15ml mustard oil
*20g green chilles paste
*salt and sugar to taste

Procedure:
Cut the chicken into arge cube. apply a little salt, some sumin powder and green chilli paste. Keep it for 10 minutes. Then, lightly roast half of the cumin seeds, remove and crush.
Heat refined oli i the frying pan, temper with whole cumin seeds and toss the chicken in. Sprinkle tumeric on the top, add the sliced cucumber and sliced green chillies and toss again.
Add the chicken stock, cucumber puree and allow the chicken to simmer. Add seasoning and stir it coconut milk and cucumin powder.
Simmer chikcen is cooked. Now pour in the mustard oil and crushed cumin. Serve with steamed rice and green salad.
Enjoy the dish.

Coxa De Frango

Coxa De Frango

Ingredients:
*1kg chicken legs with bone and skin
*100g onion
*40g garlic
*3g thyme
*3g black pepper
*4tbs paprika powder
*2tbs chilli flakes
*60ml white wine
*100ml extra virgin olive oil
*salt to taste

Procedure:

At first clean and wash the chicken legs and keep in a colander for 10-15 minutes. Next. in a bowl, mix all the remaning ingredients.

Now, blend the mixture in blender till smooth. Marinate the chicken in the smooth mixture and refregerate the marinated chicken about 5-6 hours.

Barbeque or roast the chicken in a grill or an even at 200*F for 20 minutes. Now your dish isready and serve it hot.

Enjoy the dish.

Urad Dal Gosht

Urad Dal Gosht

Ingerdients:
*750g mutton
*200ml oil
*1 tbs whole garam masala
*100g sliced onion
*10g ginger -garlic paste
*200g chopped tomatoes
*2tsptumeric powder
*20g red chilli powder
*100g urad dal
*Juice of lemon
*Coriander leaves to garnish
*Salt to taste

Procedure:
Heat oil in a handi and add the whole garam masala and stir it until to crackle. Now ad the onion slices and cook till golden brown. Next, add the ginger-garlic paste and continue stirring for 2-3 minutes.
Then, add the chopped tomatoes and te dry masalas and saute until he oil appears on the surface.
add water, mutton salt and urad dal and stiring it for 5 minutes. Before serving, add the lemon juice to it, and the granish with chopped coriander leaves.
Enjoy the dish.

Dhakai Mangho

Dhakai Mangho

Ingredients:
*165g mutton
*10g onion paste
*5g green chillies
*5g tumeric
*5g garlic paste
*5g ginger paste
*2g cumin powder
*5g garam masala
*50ml oil
*2g salt
*2g sugar

Procedure:
At 1st heat oil in a wok. Then add onion, gingerand garlic and cook till they turn brown. Now, add green chillies, cumin powder and tumeric powder and fry it for 10 minutes. Next, add the mutton and cook for 30 mimnutes.
Lastly add garam masala.Now add salt and sugar. Now the dish is ready to serve. serve it hot.
Enjoy the dish.