gajar ka halwa

                 

                           Gajar ka halwa
INGREDIENTS..
Carrot -1 kg
Sugar -250 gram
Milk- 400 gram
Cardamom powder - 1 tablespoon
Ghee- 5 to 6 tablespoon
 Almond-5 to 10
 kaju(cashew)


METHOD..

• Wash the carrot and grate them using grater.
• Take a kadahi,add grated carrot and milk ,stir it until  milk get to dry up. 
• Take another kadahi add 5 to 6 tablespoon of ghee and heat it.Now add dried grated carrot ,stir it frequently then add sugar, cardamom powder and cook it properly until moisture of sugar get dry.
• Garnish with fried kaju and almond.

sahai tukra

                                Sahai tukda
INGREDIENTS..
Bread slice 4 to 5
Sugar -1/2 cup
Water -1 cup
Green cardamom-3
Crushed almond
Crushed coconut
Oil for fry
METHOD..

•  Take a kadahi .Boil sugar with water and make syrup and add cardamom powder
• Cut the bread in triangular shape
• Fry the bread slice in hot oil till the bread  turns golden brown and dip bread slice in sugar syrups
• Garnish with crushed almond and rabadi

Bread pakoda

                          Bread pakoda

INGREDIENTS..
Besan (chickpea flour) -1cup
Red chilli powder -1/2 tablespoon
Black pepper powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Asafoetida -1 pinch
Chat masala -1/2 tablespoon
Ginger- garlic paste -1 tablespoon
Salt to taste
Oil for frying

Method

• Take a bowl add chickpea​ flour, asafoetida, red chilli powder, turmeric powder, black pepper powder,chat masala, ginger garlic paste,salt and a little amount of water and   mix it well to make  batter. 
• Batter consistency should not be too thick or to thin.
• Cut the bread slice in triangle shape​.
• Dip bread slice in batter and deep fry  in hot oil until it becomes​ golden brown on both sides.
• Serve it with green chutney and tomato sauce.

Matar nimona

                             

                             Matar ka nemona
Ingredients-
Green pea (matar) - 500 gram
Garlic paste- 2 tablespoon
Ginger paste-2 tablespoon
Red chili powder-1​/2 tablespoon
Turmeric powder-1​ tablespoon
Cumin powder 11/2 tablespoon
Coriander powder -1 tablespoon
black pepper-1/2 tablespoon
Bay leaf - 2
Asafoetida (hing) -1 pinch
Cinnamon -1 peice

Cloves -4

Cardamom - 4
Salt to taste
Mustard Oil  5-6 tablespoon
Water -as required

METHOD-

• Grind fresh green peas coarsely  with help of a little amount of water and leaving few peas whole.
• Heat oil in kadahi.
• Add bay leaf, cloves, cinnamon, cardamom and when they start to  crackle then add  ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder,black pepper,asfoetida, coriander powder, salt and some amount of water and stir it until oil come out on the side of masala and add whole peas and saute it properly and add grinded peas and cooked it for 3 to 4 minutes then add water to make a gravy thin
• serve it with rice .

Angur ka achar

                                                             Angur​ ka achar
INGREDIENT-
Sour grape (angur)-100gram
Mustard seed -1 teaspoon
Red chili powder-2 teaspoon
Kasori methi -1 teaspoon
Black salts -1 teaspoon
Turmeric powder-1 teaspoon
Chat masala -1 teaspoon
Mustard oil -4 to 6 tablespoon
Salt to taste

METHODS-Heat oil in kadahi then add mustard seed,and get crackle then cool it add red chili powder, black salt ,salt, chat masala, kasori methi, turmeric powder and add sour grape and stir it properly.you can store in refrigerator for 2 to 3 day

CHICKEN BIRYANI

Chicken biryani

INGREDIENTS-

FOR  MARINATION

Chicken  -1kg

Curd     -             4-6 tablespoon

Garlic paste   -    3 table spoon

Red chili powder-    2 table spoon

Ginger paste-          3 table spoon

Turmeric powder-    2 table spoon

Salt to taste

FOR RICE-

Basmati rice - 800 gram

Cardamoms-    4-6 

Whole cloves-   5

Bay leaf-   2

Shahi jeera (cumin)  1/2table spoon

Salt to taste

FOR CHICKEN-

Fried onion slice   400 gram 

Cardamoms-        4-6 

Whole cloves-     8
Bay leaf-   2
Shahi jeera (cumin)   1 table spoon
Cinnamon -     2 to 3 piece
Salt to taste
Coriander powder -   2 tablespoon
Cumin and black &pepper powder  -  4 table spoon
Green chili- 3
Tomato puree 3-4 table spoon

FOR LAYERING
Fried onion slice-2
Chopped mint leaves- 3-4 table spoon
Chopped Coriander leaves   6-7 tablespoon
Saffron 5-6 threads(optional)
ghee   3-4 table spoon

METHOD-

Marinate for 2 hours approxmately.

• Heat oil in cooker .Add cinnamon ,shahi jeera,bay leaf,cardamom, cloves, when whole masala gets crackle then add marinated chicken  and stir it for some time then add  fried onion ,green chilli ,turmeric powder,coriander powder cumin powder salt to taste and a little amount of water and stir it until chicken become soft and tender and then add tomato puree in last  and cooked it properly and add water to make gravey
• Take a pan add  water( according to your rice amount")  and boil it then add whole masala salt  and rice and stir it . you need to cook the rice until only half done.
• Drain out the water and spread rice on plate.
• Take another heavy bottomed  pan  add melted ghee then add half cooked rice,fried onion slice,chopped coriander chopped mint  cover the layer with cooked chicken and  again cover with half cooked rice with same process and pour ghee over  the rice 
• seal edges with chapati dough and cooked for some time in slow flame
• serve hot chicken biryani