Apricot Chicken with Potato Cake
Ingredients

Chicken Breast 1 ½ piece
Orange juice ¼ cup
Black olives 3
Green olives 3
Cherry tomatoes 3
Red capsicum 4 small cubes
Green capsicum 4 small cubes
Fresh mushroom chopped 1
Apricot puree ¼ cup
Salt to taste
White pepper to taste
Lemon juice to taste
Olive oil 2 tbsp

Ingredients for Potato Cakes
Potatoes (boiled & mashed) 1 cup
Egg 1
Bread crumbs 200 gm
Carrot chopped 1 tbsp
Green capsicum chopped 1 tbsp
Salt to taste
White pepper to taste

Method for Potato Cake
In a bowl mix together boiled mashed potatoes, egg, chopped carrot, chopped capsicum, salt and white pepper to taste. Then make small cake and shallow fry with oil as required.
Method for chicken
Cut each chicken breast into thin pasanda shape. Marinate with a little salt and pepper, then shallow fry with 2 tbsp olive oil in a frying pan. Keep aside.
For sauce heat apricot puree in a pan, add in orange juice and mix well. Then add chopped mushroom, chopped green olives, chopped black olives, chopped tomatoes, red capsicum cubes and green capsicum cubes one by one.
Lastly add salt, pepper and lemon juice to taste. Cook till sauce thickens.
Now in serving plate put a potato cake, top with a piece of chicken. Again put a potato cake on top. Then again put another piece of chicken.
Lastly put a piece of rocket on top.
Pour the prepared sauce on sides and serve hot

Fatburger, Dolmen Mall, Clifton

Source of Photos

RECIPE----JUST ADD V SIMPLE SPICES ITS QUICK AND READY
WITHIN 15 mins !!
U NEED CHICKEN BONELESS PIECES FEW GREEN AND RED CAPSICUMS AND TOMATOES FEW GREEN CHILIES.
JUST MIX AND MARINATE CHICKEN PIECES AND VEGES WITH GINGER GARLIC AND ADD YOUR CHOICE OF
BASIC SPICES,CHILLI PWD
LITTLE FRESH GREEN HOT CHILLIES,SALT ROASTED ZEERA PWD AND LEMON JUICE .KEEP OVER NIGHT
AND FRY THEM IN LITTLE OIL FOR 15 MINS TILL DONE .SPRINKLE WITH FRESH CORIANDER.
QUICK AND SIMPLE ENJOY !!

ANAARI CHICKEN WITH A HINT OF MIDDLE EASTERN SPICE !!!!

FOLLOW THE RECIPE BELOW ------

U NEED
1 medium chicken
1 medium size onion
1 tbsp GG paste
2 tbsp Dhanya pwd
1 tsp red chilli pwd
1 tsp All 7 spice pwd (Middle Eastern Spice)
2 or 3 tbsp fresh Anar daney
2 or 3 tbsp yoghurt
few pinches of jafiel jawatri pwd ( J J PWD )
1/2 tsp or less Zafrani garam masala
1 tsp salt
2 or 3 tbsp cooking oil

START COOKING
Take pan pour oil and drop onion slices,once brown take away fried onion and grind in machine and keep away !!!
Now pour GG paste and fry all the chicken pieces for few seconds adding all the spices except JJ pwd.Grind Anardaney with the yoghurt as well.Now u can add the onion paste and anaar dana paste as well.Mix the chicken and cook as usual.If there is need to pour little water u can add .Cover and cook till its done.Once its cooked and bhuna u can add little water and sprinkle JJ pwd and My Zafrani garam masala cover and leave for few mins till oil comes up.Sprinkle with fresh Anaar Daney and serve with Naan !!!

DAALCHA OR MOONG DAAL GOSHT !!

FOLLOW THE RECIPE BELOW -------

U NEED

1 kilo meat preferable lamb with bones or beef boneless

2 or 3 cups split or yellow moong daal

1 medium size onion

2 tbsp GG paste

2 tsp red chilli pwd

1 tsp haldi pwd

1 tbsp dhunya pwd

1 tbsp bhuna zeera pwd

2 tsp chaat masala or less

mix hara masala green chillies,hara dhunya and podina and fresh lemon juice

extra onion and oil for baghar with kari patta

START COOKING

FIRST STEP-- MEAT MASALA

Just cook your plain meat as usual !! Brown onion and add half the spices from the above in meat and cook for half an hour or till meat is done and cooked, bhuna huwa,and next half keep for daal v simple.Cook your daal seprately but don't add dhunya pwd.Once daal is done add the bhuna meat to this cooked daal and mix throughly cook for another 5 to 10 mins.adding little water and hara masala and lemon juice also chaat masala.check at this point if u want extra u can add more to taste according to your choice chatpata or mild !!

Serve with more hara masala and baghar like my picture shown with chapati or rice !!!

SPECIAL TIPS

1.Always make your baghar extra so u can pour on your serving dish and the left over in your handi.

2. The left over daal gosht is always reused by adding some hot water and cook in micro or heat on your regular burner.If u like u can always add fresh new baghar !!!

Enjoy this special Handi Daalcha !!

SAFEED CHICKEN ----MUGHLAI WHITE CHICKEN ----CHICKEN COOKED WITH DRY NUT POWDER AND SAFFRON !!!

SAFEED MEANS 'WHITE' IN PERSIAN,AND MUGHLAI
FOOD NAMES ARE COMBO OF FARSI AND URDU !!!

FOLLOW THE SAFEED CHICKEN RECIPE BELOW---

U NEED
1 medium size Chicken
1 medium size onion sliced
1 tbsp mix of GG paste
1 tbsp Khashkhash
1 tbsp dry coconut fine powder( slightly roasted)
1 tbsp Mix melon seeds or chaar maghz pwd
1/2 TSP white Pepper Pwd
1/2 tsp black pepper pwd
1 tbsp almond pwd
1/2 cup or little more yoghurt
1/2 cup fresh cream
1/2 tsp saffron mixed in milk for the finishing flavour
little oil for cooking
salt to taste
1/2 Zafrani garam masala or My garam masala recipe
J J pwd few pinches ( Jaifel jawatri and green elaichi mix pwd)

DIRECTION

Take pan and pour oil for cooking and fry onion slices v light golden.Once done take out from the pan and ground in machine. IN hot oil add GG paste with chicken and mix well till it changes color.Now pour back the ground onion and mix with chicken .Once done u can add all the spices and nut powders with beaten yoghurt dont use water it will be cooked in yoghurt,if it needs u can use v little water. Don't add Garam masala, Saffron and Cream which is used only in the end when the Chicken is cooked.Cook till the chicken is soft and done. ON a v low heat u can add garam masala mix well and soaked saffron.Use saffron v little the chicken color should not change into yellow color of saffron.Look for my picture for this !! Now finish your chicken with fresh cream and mix well for special taste. Put the burner off.
Serve and decorate with almond fine slices and mix melon seeds.Best served with special Roghni Naan or Sheermal !!! U will love this Mughlai Safeed Chicken .Enjoy Your Cooking !!!

FAMOUS CHICKEN 65 

2 lbs chicken boneless pieces( preferably leg or thigh)
pepper pwd 1/2 tsp
cumin seeds 1/2 tsp
red chilli pwd 1/2 tsp
corn flour 2 tsp
salt 1/2 tsp
fresh curry leaves5 or 6 pieces chopped
egg 1
fresh chopped garlic and ginger 1 tsp each
ginger and garlic paste 2 tsp
green chillies 4 to 5 
Red Food Color 2 tbsp or less
oil for frying 

1st step 
Take chicken pieces in bowl add salt,if u like ajino moto 1 tsp, as well.its optional.GG paste,little pepper pwd,corn flour, and one egg and mix evrything v well and keep at least for 1 hour.Once marinated take deep frying pan and heat oil for deep frying till golden in color.Look for my pictures !
Once all fried keep away for a while. 

2nd STEP

MAKING OF QUICK SAUCE 

Take a pan and add 3 to 4 tbsp oil,add whole little zeera as well.Then adding fresh Finely chopped Ginger and garlic in this and give a good sauting for few mins.Add little bit of salt as well to balance the dish.Add chopped chillies,curry patta leaves,the ginger garlic paste,little pepper pwd,chilli powder,mix v well at this stage adding RED COLOR,the main look of this dish.
Cook for few mins do add v little water to make the masala cook v well.Keep stirring and add the chicken pieces the fried one in this Red sauce.Mix well.Sprinkle hara masala finally .Serve with naan !
Enjoy this famous Chicken 65 !!!!

DO PIYAZZA MUTTON 

Ingredients

1 Kilo Mutton ( 2.2 pounds)
6 to 8 med size onions
1 whole flower of garlic (make v small pieces not paste).
1 tbs v small pieces of ginger (Not paste)
1 tbs garam masala whole cloves,black pepper, finger long cinnomon stick broken into two, few green cardomoms and few crushed pieces of bay leaf.
2 tsp whole zeera
6 to 8 small pieces of dry red chillies
1 cup yoghurt
1 tbs ginger Julian cut ( v fine like match sticks)
salt to tast
3 to 4 tablespoon cooking oil 

Method

Take cooking pan pour the oil drop all dry garam masala whole zeera few seconds later pour all the onion slices let it fry few mins. still transparent not brown pour the ginger garlic pieces,add the meat and stir few mins.add salt and red dry chillies mix well.Pour some water and let it cook covered for 20 mins. Now add yoghurt (which should be beaten) and cook for 10 or 15 mins more.
Once the meat is tender dry all the meat throughly till it leaves oil and look like golden color.Leave in paan for 10 mins then dish out. Just before serving pour ginger julian on top of Do Piyaza. Best served with Naan and Chapati. 

Tip--- Cut ur ginger and garlic by hand v small pieces or short cut by machine which is the best but it should be into bits of small pieces not paste. Ginger julian should be made by hand only like fine match sticks .This is extra cut for the finishing touches.

Special Koftas

DO PIYAZZA INGREDIENTS 

1/2 kilo beef or mutton minced
4 to 5 medium onion sliced
4 to 5 tbs yoghurt
1 tbs Mixed Garam masala
1 tbs whole zeera
6 to 8 whole dry red chillies
2 tbs v small pieces of Ginger and garlic (No paste)
salt to taste
2 cooking spoon oil

MAKING OF KOFTAS

Take the mince and add few basic spices in this kofta mince.
salt, GG paste,little garam masala pwd and add little yoghurt for its softness.Take ur mince and give few rounds in ur mince macine.This will make them more smooth.Remember not to wash ur mince with too much water.Just give a quick wash and let it dry.I dont use any binder like soaked bread or besan cause it make them hard.The mince should be of little fat.
If its fat free then may be its difficult to hold the shape.In that case u can use little besan ( Gram Powder).
Now start making Koftas in round shape of medium size or reasonable size.Keep them away,Or u can prepare ur dopiyazza earlier and start pouring koftas

Cooking of Dopiyazza Masala

Pour oil in ur pan add zeera. After a little while add the half onion slices with fresh ginger and garlic pieces, whole red chillies, ur whole garam masala, cloves black pepper, cinnomon stick and green and black cardomoms,bit of jaifel javetri. (optional) add little water and yoghurt.Cook this masala for 10 to 15 mins till its soft.Now add ur ready koftas slowly one by one leave for few mins,and then turn.They will hold by now.Once u finished all ur koftas cook for few mins and then add ur remaining half onions with more ginger julian slices and fine garlic pieces.Mix carefully once or twice ,let it cook and coverd on slow heat for 10 15 mins.it should be ready by now and leaves the oil.The other half onions should not be whole cooked.U can c the above picture there should be soft and transparent onion slices.
your Koftas r ready to serve with naan.

This is one of the unique form of delicious koftas. 

Enjoy making and cooking them.

RICE CAKE 

CELEBRATION LAYERED VEGE RICE CAKE

U NEED 

4 cups basmati rice washed and soaked

3 to 4 tbs good cooking oil or oil spray is best 

1 tbsp mix whole garam masala, 6to 8 green elaichi,tez patta bay leaf, 4 cloves or loung,6 black pepper corns,and piece of cinnomon stick.

Saffron water at least half cup or spray (now saffron spray is also available)

Salt to taste

2 cups boiled beetroots finely chopped in machine

2 cups boiled green peas 

2 cups slightly boiled and finely crushed carrots 

START COOKING LAYERED RICE

First step is to boil all the your 3 veges and do the grinding and boiling and keep them seprately in each bowl.Beets, carrots and boiling of green peas.

Now boil the rice which is already washed and soaked with salt and garam masala.Once boiled 3 kani like u do for biryani,drain and keep aside.

Take large size degchi round shape is preferable.Add some ghee oil or oil spray on the base ,but not too much. First step,spread all the boiled and crushed or finely grated gajjer or Carrots in a round shape in pan,like you are drawing something round.Now pour good layer of boiled rice on this and spraying little saffron all over.Start doing your second vegetable layer of Beetroots crushed the same way as carrots. Again doing the rice layer and spraying saffron.Now its the last layer of green peas and covering with rice and saffron.Give a final spray or saffron liqiud to finish Cover and keep the rice for dum.It should be on v low for 10 to 15 mins.Be careful it should not stick or burnt at the bottom.Once steam is done. Put off the burner and leave the pan untouched for 10 to 15 mins.Better if you take away from the cooking burner and keep seprately. 
Now its a crucial time for doing upside down the rice pan.Arrange your platter before cooking the rice the platter should be big enough to take the whole shape of rice easily.It should leave some corners around the paltter.For an idea look for my platter above in the picture !!!U can do this by measuring the platter above the pan u will hav the idea!!!
Once the serving platter is arranged carefully take your rice pan and pour upside down on the serving dish. If it sticks just shake it slightly and tap on the base of the pan .It should come out like any other baking cake.If you find some of the rice is left or stickks back in the pan dont panic if u can easily do the patch work u will be fine.I did it for the first time,it will help you when you cook few more time.
To have the best results you can do this in big round Cake mould in your oven as well.The shape will be more secure and better in oven.I will also try in my next oven cooking ;)Serve with Raita of your choice .It looks beautiful with colorful vegetable layers .U can do it with chicken and vegetable layers as well.!!!
Cut your rice cake and eat it too !!!
Please send your feed back once you tried this !!!
Enjoy making this vegetarien Rice cake !!!!

MUTTON OR LAMB BIRYANI

1 kilo meat
6 cups Rice
2 cups Yoghurt
2 tbs GG paste each (GINGER GARLIC)
6 medium size onions
1 cup garam masala all mix( for biryani flavour) 
3 tbs salt ( 1 and1/2 for meat and other half for rice )
4 tbs corriander Pwd
2 or 3 cooking spoon oil
Saffron ,Kewra, and yellow food color all mix in little warm water. 

HOW TO COOK

FIRST PART
Cut all ur onions into slices. Take pan and pour oil and add all the onions, dont brown them fry for 10 mins until transparent u can add Cinnomon sticks few black peppers and few green cardimom just to add little flavour in meat.Now add the meat and GG Paste mix well in all this onion.Cook for a while on slow filame and then add all the beaten yoghurt.Add ur salt half of the obove quantity i.e. 1 1/2 of tbs.Now cover the pan, and its time to cook for another half an hour.Once the meat is done,its time to dry all the water put the flame on full and ' Bhuno' the meat masala.U will see the oil seprates from the meat.Its time to switch off ur burner. Keep this Seperate.

Second PART
Firstly the rice should be washed and soaked in water atleast half an hour to 45 mins.
Take big open pan in which u can cook about 2 kilo biryani. Never cook Biryani in small close pan,otherwise the rice will cling to each other.The beauty of Biryani rice lies that each grain should be seprated. Fill the pot with 8 to 10 cups of water and drop the gram masala" Potli" or small bag in which u pour all ur garam masala tightened with any string or rubber band , so that it should not be scattered in biryani ( because it makes ur mouth tastes hot).Add 1 1/2 left salt in this water.Pour 2 or 3 pieces of 'Tej Patta' or bay leaf in this water for good flavour.Start boiling this pan of garam masala bag.It will start changing color because of spice bag once boiling pour all the rice and be alert not to leave the pan unattented while cooking biryani rice , if its over cooked the biryani will be ruined and sticky.In 1o mins it should be boiled to 1 tiny grain left it should not fully cooked. Now strain this into rice seive pot,discard the masala bag.Keep in this seive for few mins.U should have prepared ur Saffron kewra and food color in advance.Now pour little seprated cooked rice in ur pan fully covered the bottom and then pour half ur meat over this rice scattered.Pour ur little saffron mixture all over this meat and rice.Now make the second layer in the same way.RICE, MEAT AND COLOR.Repeat till finish all ur meat and its oil.Now cover ur pan tightly for DUM or steam on ur lowest flame. Keep atleast for 20 mins.or till the pan fills with Steam. Turn off ur burner.Keep for 10 mins.atleast before serving.Serve with yoghurt Raita.