HOW TO MAKE NAAN

                                                              NAAN

                                                       

INGREDIENTS

1.      White flour                  500gm

2.      Yoghurt                      1/2cup

3.      Baking powder            1tsp

4.      Yeast                           1tsp

5.      Egg                              1

6.      Oil                               2tsp

7.      Salt                              1/2 tsp

8.      Water                           as required

METHOD

1.      Sieve the flour, mix in the baking powder, yeast and salt.

2.      Beat the egg slightly, mix this into the flour along with the oil and yoghurt. Sprinkle the water and knead well to a smooth and pliable dough. Set a side for 3 mimutes.

3.      Knead and set a side for another hour. By now the dough should have risen to almost double it’s original size. Make 8-10 equal balls.

4.      Flatten each to approximately an 8 inch diameter.

5.      Place on a cuision and moisten the side facing up. Pull the dough gently at one corner. To give it the traditional elongated shapes. Slap it on to the walls of the hot tandoor . when it brown slightly and rises it ready.

6.      Use a pair of bread scekhs and remove spread a little ghee if required and serve hot.

HOW TO MAKE TANDOORI ROTI

                                                   TANDOORI ROTI

                                                  

INGREDIENTS

1.      Whole wheat flour       500gm

2.      Water                           1cup

3.      Ghee                            to taste

METHOD

1.      Sieve the four, sprinkle the water and knead well to a non-sticky dough. Set a side for half an hour.

2.      Knead again and make eight to ten equal balls and flatten each with the hand to give approximately an eight inch diameter.

3.      Place on a cushion, moisten the side facing up and slap onto the walls of the hot tandoor.

4.      When it begin to brown and bubble, remove with a pair of bread seeks. Spread a tea spoon of ghee and serve hot.

HOW TO MAKE TANDOOR CHICKEN

                                             TANDOOR CHICKEN

                                             

INGREDIENTS

1.      Boiler chicken              800gm

Marinde-1

1.      Vinegar                        2tsp

2.      Red chilli powder        1/2tsp

3.      Oil                               3tsp

4.      Salt                              1tsp

Marinde-2

1.      Yoghurt                       1cup

2.      Ginger paste                 2tsp

3.      Garlic paste                  1tsp

4.      Bey leaf                       1

5.      Cardamom green           4

6.      Mace                            1/4tsp

7.      Nutmeg                      1/4tsp

8.      Black pepper corns      1tsp

9.      Red chillies                  1tsp

10.  Oil                               1tsp

11.  Salt                              1tsp

12.  Food colour                 1tsp

13.  Ghee (basting)             1/4tsp

METHOD

1.      Clean the chicken make cuts on the breast and legs, mix the ingredients of marinade-1.

2.      Rub the mix all over the chicken leave a side for 1 hour. Grind all the dry ingredients of marinade-2. Then mix them with the rest of ingredients, stir with a wooden spoon.

3.      Take a large bowl and pour in the marinade. Then place the chicken in it. Ideally the chicken should be well covered with the marinade.

4.      Roll it around by hand to effect permentation.

5.      Leave a side for six hours.

6.      Oil and wipe the skewer. Skewer the chicken . put the skewer into the tandoor and cook ten minutes.

7.      Remove and stand upright against the tandoor to let the drippings fall for about five minutes.

8.      Baste the chicken and put it back into the tandoor for ten minutes. When ready garnish and serve.

HOW TO MAKE MALAI MURG CHICKEN

                                              MALAI MURG CHICKEN

                                                

INGREDIENTS

1.      Breast of chicken                     1kg

2.      Ginger paste                             40gm

3.      Garlic paste                             35gm

4.      White pepper powder              5gm

5.      Salt                                          to taste

6.      Butter                                       5gm

7.      Egg                                          1

8.      Cheddarchees                          60gm

9.      Green chillies                           8

10.  Coriander                                 20gm

11.  Cream                                      160ml

12.  Nut meg powder                        3gm

13.  Corn flour                                15gm

METHOD

1.      Clean, remove the skin, de bone and cut each breast into two. Add the ginger and garlic paste to the seasoning and rub the chicken pieces with this mixture, keep a side for 15 minutes.

2.      Break egg in a bowl, greats cheese and mash. Remove stems, wash, slit, deseed and finely chop green chillies, clean, wash and the remaining ingredients with the egg. Whisk and rub the chicken pieces with this mixture, keep a side for 1 hour.

3.      Skewer the chicken pieces an inch apart keep a tray underneath to collect the dripping.

4.      Roast in a moderately hot tandoor until cook. Remove and hang the skewer to the excess moisture drip off, paste with butter and roast again for 3 minutes.

HOW TO MAKE CHICKEN TIKKA

                                                    CHICKEN TIKKA
                                                 

INGREDIENTS

1.      Chicken leg                  800gm

2.      Butter                           for bashing

The marinade

1.      Yoghurt                       50gm

2.      Ginger paste                 40gm

3.      Garlic paste                  40gm

4.      Pepper powder            3gm

5.      Cumin powder              3gm

6.      Mace net meg              5gm

7.      Red chilli powder        3gm

8.      Turmeric                      3gm

9.      Lemon juice                 60ml

10.  Gram flour                   20gm

11.  Salt                              to taste

12.  Ground nut oil              75ml

PREPARATION

The chicken:- clean, remove the skin and the bone. Cut each leg into 4 pieces 24 tikka in all.

The marination:- Whisk yoghurt in a large bowl. Add the remaining ingredients and mix well. Rub the chicken pieces with this mixture and keep a side for 3 1/4 hour.

The oven:-  Pre-heat to 350 degree F.

The skewering:- Skewer the marinated tikka at least in inch apart. Keep a tray underneath to collect the drippings.

The cooking:- Roast in a moderately hot tandoor for about 6-7 minutes. Basting at least once. In a charcoal grill for about the some time basting once in a pre-heated oven. Roast the tikka for 8-10 minutes, basting at least twice. Make sure that the chicken does not touch the sides or the bottom of the oven.

HOW TO MAKE PANEER TIKKA

                                                        PANEER TIKKA

                                                       

INGREDIENTS

1.      Paneer                        800gm

2.      Turmeric                     3gm

3.      Black cumin seeds       3gm

4.      While pepper powder  3gm

5.      Ajwain                         5gm

6.      Salt                              to taste

7.      Garam masala              10gm

8.      Fenugreek (kasoori methi)  3gm

The batter

1.      Egg                              1

2.      Gram flour                   30gm

3.      Cream                          120ml

4.      Sast                              to taste

METHOD

The paneer:- Cut into 16 equal sizes. Kikka(2*2*1). Eventually sprinkle black cumin, ajwain, 7gm of garam masala, white pepper, turmeric and salt keep a side.

The batter:- whisk egg in a bowl, add the remaining ingredients, mix well and leave the paneer in this batter for 45 minutes.

The oven:- Pre-heat to 275 degree F.

The skeweing:- Skewer the tikka one inch a part then skewer a raw onions to prevent the paneer for sliding downm, keep a tray under neat to collect the dripping.

Cooking:-

1.       Roost in a moderately , hot tandoor for 10-12 minutes in charcoal greel for about some time.

2.      In a pre-heated oven for 12-14 minutes remove and sprinkle kasoori mathi and the remaining garam masala.

HOW TO MAKE ANANAS-KA-MUZAAFAR

                                              ANANAS-KA-MUZAAFAR

                                              

INGREDIENTS

1.      Basmati rice                 250gm

2.      Sugar                           500gm

3.      Nut meg                       a pinch

4.      Lemon juice                 20ml

5.      Saffron                           1gm

6.      Vetivier                        2drops

7.      Pine apple essence       3drops

8.      Green cardamom              5

9.      Cloves                             5

10.  Yellow colour              5drops

11.  Pine apple rings                5

12.  Desi ghee                     75gm

 (clarified butter only)

METHOD

The rice:- Pick, wash in running water and soak for 2 hour drain.

The saffron:- Pound witha a pestle to break the flakes.

The syrup:- Boil sugar with water (150ml), add nut meg and lemon juice stir in saffron, vetiveir and pine apple essence.

The cardamoms:-Peel, discurd the skin and pound the seeds with a pastle.

The pine apple rings:- cut into ½ in piece.

The oven:- Pre heat to 250F.

Cooking:- Heat water in a bandhi, add the drained rice, cardamoms, cloves and yellow colour. Boil until the rice is just cooked drain. Heat the syrup over low heat, add the cooked rice, mix well and remove when the syrup starts boiling. Add the pine apple pieces, mix well.

Finishing:- Transfer the rice and syrup mixture to an carthenware handi, cover with a lid, seal with at fa-dough and put on dum on a tawa over low heat for an hour.

To serve:- Break the seal pour ghee eventually over the rice in a steady stream and serve from the handi. If rice is not fully cooked, put on the tawa or in the oven for a few minutes more.

HOW TO MAKE BOORANI

                                                            BOORANI

                                                 

INGREDIENTS

1.      Curd                200gm

2.      Salt                  to taste

3.      Pepper              4pinch

METHOD

1.      Sieve the curd through muslin cloth or a fine sleaver.

2.      Add salt and pepper and blend well.

3.      Serve in a bowl along with a kurma and pulao dish.

HOW TO MAKE DAL MASOOR MUSSALLAM

                                        DAL MASOOR MUSSALLAM

                                               

INGREDIENTS

1.      Whole lentils                1/2kg

2.      Cloves garlic                8

3.      Large onions                1

4.      Coriander powder         2tsp

5.      Red chilli powder         2tsp

6.      Turmeric powder          1tsp

7.      Salt                                to taste

Masala “A”

1.      Cloves                           6

2.      Cardamoms                 6

3.      Cinnamons                  1stick

4.      Black pepper corns      1tsp

5.      Ginger                          2pieces

6.      Curd (sieved)               200gm

7.      Cumin                          1/2tsp

8.      Pure ghee                     50gm

METHOD

1.      Pick, wash and soak the lentils in luke warm water for 15-20 minutes. Grind the garlic to a paste. Extract the juice of ginger and keep a side.

2.      Grind all ingredients of masala “A” to a fine paste.

3.      Heat the ghee (saving 1tsp for the baghar) in a patili and fry finely cut onions to a golden brown colour. Drain the water from the dal and add the onions along with the garlic paste, coriander, chilli and turmeric powder and saute for 5-6 minutes.

4.      Add salt one litre of water and cover and cook on a medium flame till the dal is done.

5.      Adjust the quantity of water so as to obtain a thick consistency.

6.      Then add the sieved curd, ginger extract, garam masala paste and blend well, stirring with a heavy ladle. Cover and simmer on a slow flame for 10 minutes.

7.      Then heat a tsp of ghee and add the cumin seeds. When they being to crackle immerse in dal to apply baghar. Serve hot with plain boiled rice or naan.