Khasta Porota

Khasta Porota

Ingredients:

·         Maida:500 gms

·         Eggs: 4 pcs

·         Oil 2 tbs spoon ;

·         pinch of salt and sugar to taste;

·         baking soda a pinch

Preparation:

v  Beat eggs in a bowl and add add sugar oil and salt

v  Add the mixture to the maida and make a dough

v  Press the ball of dough and apply oil on it, sprinkle some drops of water and cover with a wet cloth and leave for 3 hours

v  Now make thick paranthas and fry in oil

v  Serve hot

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Chingri Pakora

Chingri Pakora   

Ingredients:

·         Shrimps (shelled): 500 gms

·         Green chillies chopped: 2

·         Coriander leaves chopped: few sprigs

·         Ginger paste: 1 tsp

·         Soy sauce: 2 tsp

·         Egg : 1

·         Refined flour: 1/2 cup

·         Onions chopped : 2

·         Oil for frying

Preparation:

v  Cream the egg, flour and little oil

v  Mix in the shelled shrimps, soy sauce, ginger paste, cut coriander leaves and cut onions, mix well

v  Shape into balls or flat cutlets

v  Heat up oil in a kadhai and deep fry the cutlets till golden brown

v  Serve as a snack or as a side dish with lunch

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Chicken Methi

Chicken Methi

Ingredients:

500gms chicken cut into small pieces
One large onion finely chopped
One medium tomato finely chopped
One tsp ginger-garlic paste
1 bunch of fresh methi/fenugreek leaves chopped
½ tsp turmeric
1 tsp red chilli powder 
1 tsp garam masala
salt to taste
One bay leaf, cinnamon and two green cardamoms
2 tbsp pure ghee or vegetable oil
freshly chopped cilantro leaves for garnish

Preparation:

>Heat ghee or oil in kadai, 
>Add bay leaf, cinnamon and two green cardamoms 
>After few mins add the onions and stir fry still it is golden brown 
>Then add ginger – garlic paste and fry.
>Add Methi leaves and cook for 3-4 mins 
>Now add red chilli powder, turmeric, garam masala.
>Add the chicken pieces, stir well and cook for a few minutes
>Then add tomatoes and salt
>Now add ½ cup water and cover kadai and simmer 
>Cook for 5-6 minutes until the chicken is thoroughly cooked.
>Finally, garnish methi chicken with cilantro leaves 
>This dish can be served with either rice or chapattis.

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Achari Mutton

Achari Mutton

Ingredients:

1/2 cup coriander leaves chopped
1/2 tsp fenugreek seeds
1 tsp fennel seeds
1/2 tsp cumin seeds
800 gms mutton800 gms.
1 tsp turmeric powder
8 red chillies whole
1 tsp red chilli powder
4 medium tomatoes
5 cloves
1 tsp onion seeds
7 tblsp mustard oil
2 tblsp ginger chopped
4 medium onions
salt to taste 
1 tblsp garlic chopped
1 tsp mustard seeds

Preparation:

Wash and cut the mutton into 11/2" cubes. 
Take off and cut the onions. 
Cut the tomatoes. 
Roast the whole spices separately and grind everything coarsely. 
Heat up oil in a thick-bottomed pot to smoking point, cool and again heat up the oil and stir fry the onions till brown. 
Mix in the cut ginger-garlic. 
Mix well. 
Mix in coarsely ground masala powder. 
Stir fry for half a minute, stirring all the time. 
Mix in mutton, stir fry on high flame heat up till mutton pieces are well browned. 
Mix in the tomatoes, turmeric powder, red chilli powder and salt and mix well. 
Stir fry till oil leaves the masala. 
Mix in sufficient quantity of water, bring it to a boil and cover. 
Stir fry till the mutton is fully done. 
Adjust the flavor and serve hot decorated with coriander leaves.

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