Prawn and Pork on Sugarcane Sticks

Ingredients:
2 sugarcane sticks - cut into 4 inch pieces
Medium sized prawns - shelled and De-veined
200 gm minced pork
2 large onions, chopped
5 tsp garlic, chopped
1 Tbsp sugar
1 Tbsp coriander, chopped
1 Tbsp fish sauce
Salt and pepper
2 tsp lemon grass, chopped
1 egg
Oil for frying
Spicy Dipping Sauce:
1 Tbsp vinegar
60 ml lime juice
1 tsp garlic paste
60 ml fish sauce
2 red chillies, chopped


Method:
Peel sugar cane.
Grind prawns, pork, onion, and garlic, sugar, and coriander, fish sauce, seasoning lemon grass until smooth. Bind the mix with egg.
Using well oiled hands mold 1 Tbsp of the mixture around each sugarcane stick, leaving 1 end uncovered.
Deep fry in hot oil for 3-4 minutes till golden brown.
Drain and serve with accompaniments.
For the sauce: Combine all the ingredients except chilli. Allow it to stand for 15 minutes. Strain and stir in the chilli. Serve with the prawn and pork sticks.

Key Ingredients:
Prawns, Pork, Onion, Garlic, Sugar,Coriander Leaves, Fish Sauce, Salt, Lemon Juice, Black Pepper, Vegetable Oil, Lemongrass, Egg, Vinegar, Red Chilli

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Hyderabadi Dum Ka Murgh

Ingredients:

1 chicken, whole cut-up
2 Tbsp cashew nuts
1 Tbsp chironji or buchanania lanzan
1 cup sour curd, well beaten
1 cup deep fried onion
2 tsp ginger paste
2 Tbsp garlic paste
1/2 tsp turmeric powder
1/2 tsp kashmiri red chilli powder
2-3 green chilli, chopped
1/2 cup mint leaves, chopped
1/2 cup fresh cilantro, chopped
1 Tbsp shahi jeera
4-5 green cardamom pods, crushed
2 cinnamon sticks
5-7 cloves, crushed
1 tsp cumin seeds
2 tsp coriander seeds
Juice of 1 lemon
3 Tbsp vegetable oil
1 Tbsp ghee or clarified butter
Whole wheat or attadough
Salt, to taste

Method:
Add cashew nuts and chironji in a spice grinder and dry grind them to make a fine powder. Take the ground nuts out of the grinder and put aside.
Now add cumin and coriander seeds and make a fine powder with them. Keep it aside.
In a large non-stick pan, add chicken, nut powder, curd, fried onion, ginger-garlic paste, chopped chillies, chopped mint and cilantro, turmeric, red chilli powder, cumin powder, coriander powder, cinnamon sticks, cardamom pods, cloves, shahi jeera, lemon juice, salt, vegetable oil and ghee in the pan. Mix well.
Leave the marinated chicken in the pan for at least 2 to 4 hours.
After 4 hours take the lid off the pan and seal it with theatta dough and put the pan on medium heat to cook the chicken for at least 35 to 40 minutes.
After 40 minutes, turn off the heat but do not open the lid. Leave the chicken as it is for 10 minutes.
After 10 minutes cut the seal and open the lid.
Chicken is ready. Serve hot with rice or any Indian bread.

Key Ingredients:
Chicken, Cashew Nuts, Chironji, Yogurt,Onion, Ginger, Garlic, Turmeric, Kashmiri Mirch, Green Chillies, Mint Leaves, Coriander Leaves, Cumin Seeds, Green Cardamom, Cinnamon, Cloves, Lemon Juice, Clarified Butter,Whole Wheat Flour, Salt

Mutton Dalcha

Ingredients
300 gms chana dal
250 gms lamb, diced
1 inch piece ginger, finely chopped
6 garlic cloves, finely chopped
2 green chillies, chopped
1 inch cinnamon stick, powdered
2 green cardamom, powdered
2 medium sized onion, finely sliced and fried crisp
1 medium sized onion, finely chopped
Juice of 1 lime
1 tsp coriander powder
1 tsp red chilli powder
1/2 tsp turmeric powder
3 Tbsp oil (groundnut/olive oil)
Salt, to taste

Method

Wash the dal in several changes of water. Soak it for at least 30 minutes. Add a pinch of turmeric, a pinch of sugar (skip if not to taste), and pressure cook for three whistles. Mash once cool and keep aside.
Clean the lamb. Do not wash in water, use a damp towel to wipe clean. Pat dry
Heat oil in a pressure cooker, add the chopped onion, fry till brown, add the ginger, followed by garlic, followed by green chili, followed by mutton. Stir frequently till mutton browns and oil separates. Add remaining turmeric powder, chili powder and coriander powder. Stir for another 2 minutes.
Add 1 cup of water or enough to just cover the mutton, and pressure cook for 3 whistles.
Once cooled, add the dal, the fried sliced onions, cinnamon and cardamom powder, lime juice and salt. Cook on low heat for 10 minutes, stirring occasionally.
Serve hot.

Key Ingredients: Bengal Gram (Split), Ginger, Garlic, Green Chillies, Cinnamon, Green Cardamom, Onion, Lamb Meat,Lemon Juice, Coriander Powder, Red Chilli, Turmeric,Groundnut Oil, Olive Oil, Salt.

INDIAN BUTTER CHICKEN

Ingredients:

300 gms Chicken breast boneless
Marinate:
1 -2 tsp hung thick curd
1 tsp salt
1/2 tsp red chilli powder
1 tsp tandoori masala
1/4 tsp tandoori color
Curry
2 tblsp Butter
2 tsp garlic paste
1 green chilly sliced
1/2 tsp Cumin powder
1/2 tsp Red chilly powder
1 tsp Salt
6 or 1/2 kg Tomato
10 Cashewnuts
1 Big tblsp Tomato Ketchup
1/2 tsp Sugar
1/4 cup Water
1/2 cup milk
2 tblsp Cream
1/4 tsp garam masala
1 tsp fenugreek crushed
Finely chopped coriander leaves


How to make authentic butter chicken :

1. In a bowl take all the ingredients under the marinate head and the chicken pieces.The chicken pieces should be 1" inch in size. Mix well and keep aside for atleast 2 - 3 hrs
2. Blanch, peel and puree the tomatoes. Keep aside.
3. Soak the cashewnuts for 2 - 3 hrs in hot water and then strain and grind the cashewnuts into a fine paste.
4. For the curry heat the pan and add butter and immediately add the garlic paste.
5. Now add the sliced green chilly. Also add cumin powder, red chilly powder and salt. Add 1 tblsp water and mix well.
6. Add the tomato puree and cook till the gravy leaves the side.
7. Lower the flame and add the cashewnut paste and stir constantly.
8. Now add the tomato ketchup, sugar and 1/4 cup water.
9. Meanwhile in a separate pan shallow fry the marinated chicken pieces for 4 - 5 minutes. If overcooked then the chicken will get hard and stiff. Keep aside.
10. Once the gravy comes to a boil add the chicken pieces. And cook for a minute.
11. Now lower the flame add the milk and stir well. Cook for another minute and then add the cream. Mix well
12. Now add the garam masala and crushed fenugreek leaves. Mix well.
13. Transfer the chicken to a serving bowl and garnish with chopped coriander leaves, crushed fenugreek leaves and swirls of cream.
14. Restaurant style Indian butter chicken is ready to be served with naan or tandoori roti. Authentic butter chicken is a very high calorie dish yet very very tasty. So dig in
    
    Note:

• Milk should be at room temperature before adding to the gravy.
• Add milk and cream at low flame only.
• Add the garam masala only at the end.

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