Chicken Scrambled Egg

 

Chicken Scrambled Egg

Ingredients
Chicken - 750gram -1kg
Egg - 2
Onion - 3 Medium
Tomato - 4 Medium
Mustad oil - 3tbs
Ginger Garlic Paste - 1tbs
Red Chilly Powder - 1tbs
Salt To Taste
Turmeric Powder - 1/2 tbs
Coriander powder - 1tbs
Garam Masala - 1/2tbs
Chicken Masala - 1tbs(Optional)
Hara Dhaniya - 1tbs Chopped
DalChini Powder - 1/2tbs
Elaichi And Saunf Powder - 1/2tbs

Method:- 

• Take a Handi Heat Mustad Oil Add Dal Chini Powder , Elaichi And Saunf Powder, 3 Medium Chopped Onions then add Namak And Saute till the colour turned golden brown
• Add Chicken 750gram and Cook it well untill the chicken cooked almost 70%
• Then Add Spices - Chicken Masala , Dhaniya Powder , Lal Mirch , Haldi And Salt to Taste And Ginger Garlic Paste mix it well untill the oil seperate 
• Then add Tomato Paste(4 Medium Tomatoes ko halka cut laga ke boil karo then peal it and thanda karke grind karo) and add into the chicken slowly slowly mix it well
• Then Add 2 Eggs And Mix It well cook it for 8 to 10mins on low flame 
• Add garam masala and garnish it with Hara Dhaniya And add lemon juice(Optional) in the end serve with Rice And Chapati

  

Keema Kaleji

Keema Kaleji

Ingredients

Keema  - 250 Gram

Kaleji  - 250 Gram 

Curd  - 1 Cup 

Onion  - 4 Medium

Tej Patta - 1

DalChini Powder - 1/2 tbs

Moti Elaichi - 1

Jeera - 1/2 tbs

Red Chilli Powder - 1tbs

Salt To Taste 

Coriander Powder - 1tbs

Meat Masala - 1 1/2 - 2tbs (Ready Made ) Optional

Haldi - 1/2 tbs

Garam Masala - 1/2 tbs

Tomatoes - 2 Medium

Mustad Oil - 4 tbs

Method - Take A Pan Heat Mustad Oil Add Jeera , Dalchini , Moti Elaichi , Tej Patta then add finely chopped onions saute them untill onions turn golden brown and leave its oil then add kaleji and mix it well cook it for 3 to 4mins on high flame then add keema and add Salt mix it well cook it untill its done 70% add Spices - Red Chilli Powder , Coriander Powder And Haldi Mix It Well And Cover It And Cook It On Low Flame For 5 to 7 Mins Then Add finely chopped tomatoes and mix it well cook it for another 5 to 7mins then add Curd and mix it and cover it and cook it for 10mins on low flame then add garam masala and lemon juice enjoy with grilled pao.

Brain Chicken

Brain Chicken

• Take a Handi Heat Mustad Oil Add Dal Chini Powder , 3 Medium Chopped Onions then add Namak And Saute till the colour turned golden brown 
• Add Chicken 750gram and Cook it well untill the chicken cooked almost 70% 
• Then Add Spices - Chicken Masala , Dhaniya Powder , Lal Mirch , Haldi And Salt to Taste mix it well untill the oil seperate 
• Then add Chicken Brain ( Mash It Very Well Before Adding into Chicken ) mix It Well then Add Tomato Paste(5 Medium Tomatoes ko halka cut laga ke boil karo then peal it and thanda karke grind karo) and add into the chicken slowly slowly mix it well 
• And then 1Egg And Mix It well cook it for 5mins on low flame add garam masala and garnish it with Hara Dhaniya And add lemon juice(Optional) in the end serve with Rice And Chapati

Rajasthani Laal Maas

 Rajasthani Laal Maas

First We have To Soak 7 to 8 Kashmiri Laal Mirch In a warm water for 30mins then grind it and make a fine paste and keep aside ( Remove Kashmiri Laal Mirch Seeds Before Soaking )

Method

Take a handi heat desi ghee add tejpatta, choti ilaichi, moti ilaichi, a pinch of dalchini powder and jeera then add 3 medium slicely chopped onion saute them on a low flame untill they turn nicely golden brown then add mutton and cook it on a low flame 15mins untill its cooked well then Add Kashmiri Lal Mirch Paste 2 or 3 tbsp mix it well and cook it  on a medioum flame for 15mins then take katori add 2tbsp ginger garlic paste and 2tbsp dhania powder mix it well with spoon and add this mixter in mutton and mix it well untill mutton leaves its oil then beat 1 katori curd and add in mutton mix it and cook it untill the mutton cooked well ( at the end u can add 1cup warm water for gravy but if u want thick gravy then only add curd ) garnish it with hara dhaniya its done enjoy with Crispy Laccha Paratha  or Butter Naan

Chicken Saag Wala

 Chicken Saag Wala

First We have To Wash Palak Very Well 2 3times Then Pressure Cook It when its done add boiled palak in a ice water it will help palak to maintain its green colour then grind it make a paste and keep aside 

Method
 

• Take a handi heat mustad oil add tejpatta, choti ilaichi, moti ilaichi, a pinch of dalchini powder and jeera then add 3 medium slicely chopped onion saute them on a low flame untill they turn nicely golden brown 
• then add Chicken and cook it on a low flame 15mins untill its cooked well 
• then take a small bowl or katori add warm water just 1/2 cup add 1tbsp haldi and mix it then add in Chicken slowly slowly and mix it well cook it on low flame another 10mins then take another katori add 2tbsp ginger garlic paste , 1tbsp lal mirch powder and 2tbsp dhania powder mix it well with spoon and add this mixter in Chicken and mix it well untill Chicken leaves its oil 
• then add Palak Paste And Cook it on a low flame for 15mins add cream 1tbsp switched off gas and cover it for 15min for dum serve hot with jeera rice or butter naan