MASALEDAR ECHOR(JACKFRUIT)

1 Jackfruit-diced
 Onions chopped-5
Ginger paste-half spoon
Garlic paste -one spoon
Potatoes-diced
Tomatoes 1-diced
Cumin powder-one and half spoon
Coriander powder-1 spoon
Whole garam masala
Bayleaves-2
Turmeric powder-half spoon
Chilli paste-half spoon
Mustard oil-
Salt and pinch of sugar to taste.

Method
First fry the jackfruit cubes and potatoes in oil seperately.keep aside.Then in the same oil we will put whole garam masala and bayleaves for tempering.Then we add the chopped onions and fry till semi golden and the add tomatoes and keep on frying.Once the tomatoes are soft add ginger and garlic paste and saute till the tomatoes leave oil and the raw smell of ginger and garlic are gone.Now add all the dry masalas one by one and a spoon of water.fry the masalas and once the masalas leave oil add the fried jackfruit and potatoes and mix it very well with the masalas and keep on frying.After few min add lukewarm water and bring the vegetables to boil and keep the gravy semi thick.Eat with plain rice.
Note-If it is a baby jackfruit the taste will be more good.Put oil in your palm while cutting jack fruit or even you can use a tinned one.

KEEMA KOFTA CURRY

Chicken mince-500 gm
Maida
Salt
Onion
Ginger
Garlic
Red chilli powder,
Turmeric Powder
Tomato Sliced
Garam Masala
Jeera Powder
Green chillis chopped
White oil and Ghee
Curd
egg
.
Method
First Step
First take the mince.Add maida,salt,turmeric powder,red chilli powder,green chillis,little oil,egg and mix it very well and shape like a kofta ball and deep fry and keep it aside.
Take the same 3 spoon oil and 1 spoon ghee and put whole garam masala for tempering.Then add chopped onions.Fry till golden brown and then add chopped tomatoes and keep frying.Next add ginger and garlic paste in same amount and keep sauting till it leave oil.Meanwhile add garam masala powder,turmeric powder,red chilli powder,salt,cumin powder to the curd and whisk it nicely and add on the sauted masalas.Keep stirring in medium flame and add warm water.First let it boil and then add the koftas and cook it till the koftas are soft. and the gravy is semi thick.Serve with Pulao..

CHICKEN PAKODAS

Chicken Keema-500gm
Onion Chopped-i big
Garlic Chopped
Ginger chopped
Green chillis Chopped-according to taste
Garam Masala Powder
Salt
Egg-1
Maida-2 spoon
Red Chilli powder-to taste
Oil(White)
Cheese-Any type.
Method
Take White oil and fry the Onions,ginger,garlic chopped till light brown.Take out from the oil and add to the keema.Then add egg,maida,salt,red chilli powder,garam masala powder,chopped green chilli.Mix it well with hand.Take a portion in your hand and stuff bit of cheese in the middle and again cover it and flatten it in your palm.Shallow fry or deep fry adding little more oil
in medium heat.Serve hot with Kasundi.
Note-Put little oil in the palm so the keema will not stick in your palm.