ROSE CHUTNEY

ROSE CHUTNEY

PAPAYA
SUGAR,CHERRY,
LEMON
GINGER

MAKE LONG SLICES OF PAPAYA AND BLANCH IT IN BOILING WATER AND THROW AWAY THE WATER.PUT HALF TPSP OF GHEE IN A PAN AND ADD CRUSHED GINGER AND ADD THE PAPAYA AND FRY FOR A MIN.IN ANOTHER PAN MAKE A  THICK SYRUP OF SUGAR,WATER,LEMON AND ADD THE PAPAYA TO THE THICK SYRUP. GARNISH WITH CHERRY.MAKE EACH PAPAYA SLICES LIKE A ROSE PETAL.

CHICKEN HARABHARA

CHICKEN PIECES-500gm thigh pieces
SPINACH-1 bunch
ONIONS SLICED-3 big
TOMATO SLICED-1 big
GINGER GARLIC PASTE IN EQUAL AMOUNT-2 teaspoon
RED CHILLI POWDER-1/2teaspoon
GREEN CHILLIS-3
SALT-to taste
SUGAR TO TASTE
WHITE OIL-2 spoon
TURMERIC POWDER-1/2 teaspoon
CUMIN POWDER-1 teaspoon
GARAM MASALA POWDER-1 teaspoon
GHEE-1/2teaspoon

Method
CUT THE CHICKEN INTO MEDIUM PIECES
.BLANCH THE SPINACH AND MAKE A PASTE WITH GREEN CHILLIS.
KEEP ASIDE.
IN A APAN PUT WHITE OIL AND FRY THE SLICED ONIONS TILL BROWN AND ADD GINGER AND GARLIC PASTE AND SAUTE
FOR Some time.
ADD TOMATOES AND SAUTE TILL IT LEAVE OIL.NOW ADD THE CHICKEN PIECES,PINCH OF TURMERIC,RED CHILLI POWDER,GARAM MASALA POWDER,CUMIN POWDER,SALT AND FRY WELL WITH THE CHICKEN.Add little water while sauting the spices.

AFTER THE SPICES ARE FRIED ADD SPINACH AND MIX WELL WITH THE CHICKEN AND COOK IN LOW FLAME.ONCE THE CHICKEN IS TENDER AND HAS LEFT OIL FROM SIDES ADD 2 SPOONS OF GHEE AND SERVE HOT.

CHICKEN HARABHARA

CHICKEN HARABHARA
CHICKEN
SLICED ONION
SLICED TOMATOES
GINGER AND GARLIC PASTE
SALT,RED CHILLI POWDER
CUMIN POWDER
SPINACH
GHEE,GREEN CHILLIS,GARAM MASALA POWDER
TAKE CHICKEN AND CUT INTO MEDIUM  PIECES.BLANCH THE SPINACH AND MAKE A PASTE WITH 2 GREEN CHILLIS.TAKE A NON STICK PAN AND PUT 3 SPOONS OF WHITE OIL.ONCE THE OIL IS HOT ADD THE SLICED ONIONS AND FRY TILL IT IS GOLDEN BROWN.NOW ADD EQUAL QUANTITY OF GINGER AND GARLIC PASTE AND FRY MORE.NOW ADD SLICED TOMATOES AND FRY THE MASALA TILL THE MIXTURE LEAVES OIL FROM SIDES.NOW ADD THE CHICKEN PIECES AND MIX IT WELL AND ADD GARAM MASALA,CUMIN POWDER,RED CHILLI POWDER,SALT AND PINCH OF TURMERIC.FRY FOR 5 MIN IN LOW FLAME AND ADD THE SPINACH PASTE AND MIX WELL WITH THE CHICKEN.COOK IN LOW FLAME TILL THE CHICKEN HAS LEFT OIL.AT LAST ADD 2 SPOONS OF GHEE AND SERVE HOT WITH ROTI.

CHICKEN HARABHARA

CHICKEN HARABHARA

DAL BAHARI

DAL BAHARI
TAKE ANY TYPE OF DALS INCLUDING RAJMA AND SOAK OVERNIGHT.NEXT DAY PRESSURE COOK WITH SALT,TURMERIC POWDER TILL SOFT.

TAKE OIL IN A PAN AND ADD FINELY CHOPPED GARLIC,GINGER,AND AFTER FEW SECONDS ADD SLICED ONIONS.FRY TILL GOLDEN BROWN.THEN ADD SLICED TOMATOES AND FRY TILL THE TOMATOES IS SOFT AND HAS LEFT OIL.ADD CHOPPED GREEN CHILLIS,CURD,RED CHILLI POWDER,TURMERIC POWDER,SALT,PINCH OF SUGAR(OPTIONAL)TARKA MASALA AND LITTLE WATER AND COOK TILL THE MASALA IS READY.NOW ADD THE COOKED DAL AND MIX IT WELL.BRING TO BOIL AND ATLAST GARNISH WITH KASOORI METHI.SERVE HOT WITH ROTIS OR PARATHAS.