Tandoori Chicken

INGREDIENTS
Chicken Legs 2 lbs
Lemon Juice 1 tbsp
Yellow & Red Food Colouring 1 tsp
Chilli Powder 1 tbsp
Coriander(finely chopped) 2 tsp
Cumin Seeds Powder 1 tbsp
Plain Yogurt 1 1/4 cups
Fresh Ginger Grated 1 tbsp
Garlic Paste 1 tsp
Ghee 1/4 cup
Salt to taste

COOKING DIRECTIONS
Remove the skin from chicken pieces and cut them lengthwise, mix lemon juice, food colouring, salt, chilli powder, cumin powder, and coriander in a bowl and brush the chicken pieces evenly to coat, mix yogurt, ginger and garlic in a separate bowl and apply to the chicken pieces.
Marinate the pieces in refrigerator turning pieces occasionally for 4-6 hours and let them at room temperature one hour befor cooking.
Preheat the oven to 500 degrees F and place the chicken in single layer in a greased shallow baking pan.

Brush chicken with 2 tbsp of ghee and bake them for 12 minutes.
Turn pieces over, brush with remaining 2 tbsp of ghee and continue baking until chicken is cooked through and tender about 15 minutes.

Aaloo Gosht Recipe

Ingredients
1 Kg. Mutton½ kg Potato -peeled and cut into pieces of 1 to 2 inches.¼ tsp. turmeric (Haldi) powder1 tsp. chili (Lal Mirch) powder3 tbs. coriander (Dhaniya) seeds powder2-3 medium onion –chopped or sliced½ cup oil1 tbs. ginger (Adrak) paste1 tsp. garlic (Lehsan) paste1 tsp. garam masala powder6-8 cloves (Laung)6-8 black pepper (Kali Mirch)2 black cardamom (Bari Ilaichi)1-1½ tsp. salt (according to taste) 1 cup fresh coriander (Dhaniya) leaves2-3 green chilies – chopped1-2 Lemon

Instructions
Fry the onion in oil till brown. Remove the onion and grind.Add haldi, dhaniya, mirch, garlic, ginger and salt in the oil. Fry with little water till it dries. Add mutton and ground onion and cook till water dries again. Add 3 to 4 glasses of water, cover and cook till the meat tenderizes. When meat is almost done add potatoes and cook till the potatoes are cooked and the required gravy is left. Cook throughout on low heat.Garnish with fresh dhaniya, green chilies and lemon.Serve with naan.

Serving: 6 – 8 persons

Kashmiri Chai (Tea) Recipe

Ingredients
4 cups water 2 tsp. green tea ¼ tsp. soda bicarbonate ¼ tsp. salt 1 cup milk 2 tsp sugar ¼ tsp. green cardamom (Chhoti Ilaichi) powder ½ tsp chopped pistachio

Instructions
Boil water with the green tea till half and add two more cups of water till half again. Add soda bicarbonate and salt. Sugar and Milk as per taste.

Serving: 4 persons

Chicken Curry Recipe

Ingredients
½ kg chicken 100 ml onion paste50 ml. yogurt 1 tsp. coriander (Dhaniya) powder3 to 4 tsp salt (to taste)¼ tsp. turmeric (Haldi) powder1 tsp chili (Lal Mirch) powder1 tsp. garlic (Lehsan) paste1 tsp. ginger (Adrak) paste 100 ml. oil1 to 1½ tsp. salt (as per taste)100 ml. tomato - ground1-2 green chilies -chopped1 tsp. garam masala. OR 1 black cardamom (Bari Ilaichi) seeds, 2 green cardamom (Chhoti Ilaichi) seeds, 1 small stick cinnamon (Dalchini) 10 black pepper (Kali Mirch) 6-8 cloves (Laung) ¼ tsp. cumin seeds (Zeera)Garnish2 tsp. fresh coriander (Dhaniya) leaves and green chilies (chopped)

Instructions
Fry onion paste in oil to light brown. Add Ginger (Adrak), Garlic (Lehsan) paste, yogurt, Coriander Seeds (Dhaniya) powder, chili powder, Turmeric (Haldi) powder, tomato, and salt.Mix and fry briefly and then add the chicken. Mix it and let it cook for 10-15 minutes till the chicken becomes tender and the desired consistency of curry is achieved. (add water only to have the required consistency)Garnish with green chilies, green coriander (Dhaniya) leaves and garam masala.Serve with naan or boiled rice.

Serving: 3 to 4 persons.

Tikka Boti Recipe

Ingredients
½ kg cubes of beef 2 tbs. raw papaya (grinded) ½ tsp. ginger (Adrak) paste ½ tsp. garlic (Lehsan) paste ½ tsp. salt (according to taste) 2 tbs. yogurt 1 tsp chili (Lal Mirch) powder or1 tbs. chopped green chilies

Instructions

Mix together all the spices, yogurt and papaya and coat the beef cubes with it. Leave to marinate for 5-6 hours preferably overnight. Grill/barbeque over charcoal.Serve with Mint (Podina) chutney, yogurt and onion rings and Naan.

Serving: 2 to 3 persons

Chicken Karahi Recipe

Ingredients
½ Kg. chicken 3-4 tomatoes –chopped ( optional)1 onion chopped 3-4 whole green chilies ¼ tsp crushed black pepper (Kali Mirch) ½ tsp. salt (according to taste) 3 tbs. oil 1 tsp garlic (Lehsan) paste ½ tsp. ginger (Adrak) paste

Instructions
Remove skin of tomatoes.In a pot add chicken, Garlic (Lehsan), Ginger (Adrak) and salt. Cover and cook on low heat till the water from the chicken have dried and chicken is half cooked. Add oil, tomato, green chili and onion. Cover and continue cooking. When the water dries and chicken is tender add the Black peppercorn (Kali Mirch), stir and remove from heat. Serve with boiled rice.

Serving: 2 persons