Matter Kandhari

Matter Kandhari: Ingredients
1. Khoya – 100 grams
2. Peas (boiled) – 100 grams
3. Tomatoes – 3 in nos
4. Onions – 2 (grated)
5. Ginger – 1 tsp (grated)
6. Turmeric Powder – ¼ tsp
7. Coriander powder – 1 tsp
8. Chilli powder – ½ tsp
9. Garam Masala – 1 tsp
10. Ghee – 1 tbsp
11. Salt (for taste)

Preparation: Roast the khoya without ghee. Cook the tomatoes with little water and make it like a soup. Heat the ghee in a pan and fry the onions. And add ginger, turmeric powder, coriander powder, chilli powder, garam masala and fry it nicely. Then add the tomato soup and khoya with it mix it well. And add peas and cook it for few minutes. Now matter kandhari is ready. Serve it with paratha, poori, chapatti, naan, and roti.

Joshila Murgh

Joshila Murgh: Ingredients
1. Chicken (small pieces)
2. Butter – ¼ cup
3. Onions – 2 chopped
4. Ginger – 1.5 inches
5. Garlic cloves – 9 in nos
6. Cardamons – 6 (green with slightly open)
7. Cinnamon sticks – 2 inches
8. Eggs – 4 in nos (lightly beaten)
9. Sugar – 1 tbsp
10. Ground Almonds – 6 tbsp
11. Cream – ½ cup
12. Salt (for taste)

Preparation: In a moderate flame heat the oil or ghee and fry onions added with salt. Add the ginger, garlic, cardamoms and cinnamon sticks. Fry it deeply till it become golden brown. Add the chicken and cook it for 15 minutes. Take a bowl and mix the egg, sugar, almonds and cream. In a low flame pour this mixture in a tava. Cook it gently for at least 5 to 7 minutes. Serve garnished with flaked almonds and chopped coriander leaves and bed of spaghetti.

Omlette Dosa

Omlette Dosa: Ingredients
* Dosa Flour – 2 serving spoons
* Eggs – 2 in nos
* Onion – 1 in nos
* Coriander leaves – 2 tsp (well chopped)
* Red chili powder – half tsp
* Oil – 2 tsp
* Salt(for taste)

Preparation:
Take two eggs and add the chopped onions, coriander leaves, red chili powder and salt. Mix it well with folk. Take a non stick tava then bring it to head and spread that dosa flour in it. And add this egg mixture also spread it well. Add two tsp of oil. Cook it for two minutes and flip it over and remove it from flame then serve it. Do the same thing for the remaining mixture. Now the tasty omlette dosa is ready. Serve it hot.

Egg Omlette

Egg Omlette: Ingredients
• Eggs – 4 in nos
• Onion – 2 in nos
• Tomato – 1 (small)
• Coriander leaves – 1 tsp (chopped)
• Green chilies – 3 in nos
• Red chili powder – half a tsp
• Big cumin powder – half a tsp
• Milk – 1 tbsp
• Oil (for fry)
• Salt (for taste)
Preparation: Fry the onion with little oil and add tomatoes fry it deeply. Add green chilies fry and keep it separately. Then take four eggs and beat it nicely with fork or beater and add red chili powder, big cumin powder, salt for taste, coriander leaves, and milk mix it well. Then take that onion fry and also mix it with egg mixture. Take a tava and spread those mixtures and cook it till one side is fully done and flip it over. Do the same thing for other mixture. The hot omlette is ready serve it with bread, roti and rice.

Chicken Roll

Ingredients
1. Cooked chicken – 1 cup
2. Onion chopped – 1
3. Tomato chopped – 1 small
4. Ginger and garlic paste – 1 tsp
5. Garam Masala – 1 tsp
6. Tortilla – few
7. Eggs – 2 in nos
8. Salt and chili powder – for taste
Preparation: Heat some oil in a pan and fry those chopped onions and add ginger and garlic paste and fry it for 2-3 minutes and also add few drops of water. Then add the chopped tomatoes and chicken. Fry it well and also add salt for taste. Add only one tsp of oil and two tsp of egg on a tortilla after the egg get cooked add that chicken mix and add few onions on the top of it and also coriander leaves and dash of lime. Roll it up. Chicken roll is ready.

Pepper chicken

Ingredients
1. Chicken 500 grams (small pieces)
2. Black pepper
3. Onion – 1 chopped
4. Tomato – 1 chopped
5. Coriander leaves
6. Curry leaves
7. Ginger and garlic paste – 1.5 tspn
8. Turmeric – a pinch
9. Salt to taste
10. Vinegar
11. Oil
Preparation: Heat the cooking oil and add chopped onions and fry it well till it reaches golden brown. Add ginger and garlic paste and sprinkle water to it, then add tomatoes and curry leaves in it. And also add little turmeric powder and pepper powder and salt. Oil should come on the top and it should become dark in colour not black. Add little vinegar and also coriander leaves and fry it well. Pepper chicken is ready.

Aloo Paratha

Ingredients:
Boilded Potatoes-2 nos, Onion-1 finely chopped, Coriander leaves finely chopped, ginger (small pieces), green chilies 2 or 3 in nos, red chili powder, garam masala, and butter.

Preparation of Aloo Paratha:

Dough out of a wheat (atta). Mash the potatoes and add all the stuffing items with it and make two chapatti and add the filling to one chapatti and then cover it with another. Roll it slightly and also put it in pre-heated oven. After some time spread butter over it. Now aloo paratha is ready. Serve it with curd.

Mutton Biriyani

Mutton Biriyani:
Ingredients for Tasty Mutton Biriyani:
1. 500 grams of Basmati Rice
2. 500 grams of Mutton
3. 400 grams of Sliced Onion
4. Ginger and garlic paste Two tbsp
5. 200 grams of chopped tomatoes
6. Clove and cardamom 12 pieces each
7. Eight strips of Cinnamon
8. Two tsp of Mint leaves
9. Black pepper 15 nos
10. Black Cardamom 3 nos
11. Bay leaves 3 nos
12. Two tsp of powdered Cumin
13. Two tsp of Coriander powder
14. Six grams of Javitri powder
15. Half tsp of powdered Jaiphal
16. Two grams of Saffron
17. Two tsp of powdered red chili
18. One tsp of garam masala
19. 250 grams of ghee
20. 100 grams of curd
21. Ten drops of rose water
22. Cashew 10 to 12 nos
23. Salt to taste

Preparation of Mutton Biriyani:
Wash and soak the rice in water for 20 minutes. Wash the mutton and cut it into small pieces and add the curd, ginger and garlic paste, one tsp of salt and half tsp of red chili powder and mix it nicely the keep in refrigerator for 6 to 7 hours.

How to prepare Mutton Biriyani?
Wash the mutton nicely and boil until it becomes half done. Heat 50 grams of ghee in a pan and add half of the amount cardamom, cinnamon, clove, bay leaves and black pepper and also fry it until the spices become golden brown. Add 750 ml of water and 2 tsp of salt in it and add the soaked Basmati rice in it and cook the rice. Cook the rice till it is half done. Heat 100 gms of ghee in a pan and add the rest part cardamom, cinnamon, bay leaves, black pepper and clove and fry till it becomes golden colour. Shift the chopped onion and fry it for five minutes till it become golden brown and add the chopped tomato for five minutes till it becomes golden colour and shift the boiled mutton in it add the ginger and garlic paste, cumin powder, coriander powder and rest of the red chili powder, garam masala powder and the past of mint leaves. Cook it for 15 minutes in low temperature. Add little water and close the pan. Cook till the mutton gets fried. Soak the saffron with 20 ml of hot milk. Take a deep bottom pain and add ghee in it and also transfer the amount of cooked rice and spread cashew, ghee, javitri, jaiphal and rose water over the rice and also mutton over it and also spread it. Cover the pan and keep it for 20 to 25 minutes. Mutton biriyani is ready.

Prawn Biriyani

Prawn Biriyani:
Ingredients to make Prawn Biriyani are
1. Two cups of Basmati rice
2. 450 grams of Prawns
3. Six green chilies
4. 2 tbsp of Garlic and Ginger paste
5. Half sp of Powered Cumin Seeds
6. 3/4 cup of Cilantro Leaves
7. One tsp of coriander powder
8. One tsp of turmeric powder
9. Half chopper tomato
10. Half tsp of garam masala powder
11. One cup of finely sliced onions
12. Four tbsp of Cooking Oil
13. One tbsp of ghee
14. Two tbsp of coconut milk
15. Three tbsp of water and
16. Salt to taste

How to Make Prawn Biriyani?

Soak the rice in water for 30 minutes and wash it nicely, cook the rice normally. Make a paste of green chilies, cilantro, garlic, and ginger and mix it with three tbsp of water and keep it separately. Clean the prawns nicely and soak it with half tsp of turmeric powder and half tsp of salt. Then heat oil in a pan and fry the prawns for three minutes and keep it separately and in the same oil add the finely sliced onion and fry it till it reaches light golden brown color and add the paste which we made with ginger, garlic etc and fry it for five minutes. Add the rest of the spices and tomatoes and fry it till oil leaves the side of the pan and also add the fried prawns for five to ten minutes and add little water. Then grease the serving dish with little ghee and put a layer of rice. Garnish with fried onions and cilantro leaves if necessary.