Achari Chicken Parchay

Once again a rocking hit ^_^ . This is chef Shireen Anwer's Recipe. I tried it in two ways fried and baked and both were awesome but personally i loved baked version it was ummmmmmmm simply awesome and mouth watering ^_^

Ingredients
Boneless chicken cubes ½ kg
Chili powder 1 tsp
Salt 1 tsp
Ginger garlic paste 1 tbsp
All spice ½ tsp
Fennel seeds ½ tsp (sonf)
Fenugreek seeds ½ tsp (Methi Dana)
Gram flour 2 tbsp (besan)
Mango pickle Masala 2 tbsp
Yogurt 1 tbsp
 
Method
Coarsely grind ½ tsp onion seeds, ½ tsp fennel seeds and ½ tsp fenugreek seeds, keep aside.
Flatten ½ kg chicken cubes in thin parcha.
Marinate them with 1 tsp chili powder, 2 tbsp mango pickle Masala, 1 tbsp ginger garlic paste, 1 tsp salt, ½ tsp all spice, 2 tbsp gram flour and ground seeds.
Bake in a pre heated oven of 180 degrees for 15 to 20 minutes.

Masalaydar Alu Briyani

This is Chef Shireen Anwer's recipe and it turned out soooooo yummy :-)

Ingredients
Rice ½ kg
Potatoes 750 gm
Bay leaf 1
Tomatoes chopped 3
Dried plum 10 (I used only 5)
Green chilies 12 small
Yogurt beaten 1 cup
Onion brown 1 cup
Coriander leaves ½ cup
Oil ¾ cup
Mint leaves ½ bunches
Kewra water 1 tsp (i used 2 table spoon rose water added one drop kewra essence)
All spice 1 tsp heaped
Salt (for rice) 3 tsp
Yellow color ¼ tsp
Turmeric powder ¼ tsp
Ginger garlic paste 3 tbsp
Black cumin seeds ½ tsp
Coriander powder 1 ½ tsp
Salt 1 ½ tsp
Chili powder 2 ½ tsp
 

Method
Heat ¾ cup oil in a pan, fry 1 cup onions, when light golden, 

Add 3 tbsp ginger garlic paste, 750 gm potatoes cut into big pieces, 3 chopped tomato, 12 small whole green chilies, 1 cup yogurt, 1 ½ tsp salt, 2 ½ tsp chili powder, ¼ tsp turmeric powder and 1 ½ tsp coriander powder, fry well till water dries.

Add 1 ½ cup water and cook till potatoes half done. 

Then remove oil from the curry and keep aside, add ½ cup chopped coriander, ½ bunches mint leaves, 1 tsp all spice powder, 1 tsp kewra and 10 dried plum, cook till all done.

Boil water with 3 tsp salt, ½ tsp black cumin seeds and 1 bay leaf, add ½ kg rice and boil till half done.

Drain and spread rice on top of potato mixture, add the oil which was taken out from the curry. 

Also spread yellow color on top, put to cook on high flame for 5 minutes, the lower heat completely and simmer for 15 min. mix well and serve hot.

Quick Green Masala Fish

Some months back I got this recipe and since then it's a regular one on my menu.
Very simple and too yummy in taste, a must try :-)

Ingredients:
2 Boneless Fish Pieces
3 table spoon yogurt
2 table spoon green coriander leaves
5 to 6 Mint leaves
1 Green Chili
1/2 tea spoon Red chili flakes
1/2 tea spoon coriander seeds (you can replace it with 1/2 teaspoon coriander powder)
one pinch Ajwain (optional)
1/4 tea spoon salt

Method:
Wash fish with salt (use salt carefully as fish will absorb it) leave for 3 minutes and wash.
Put all other ingredients in blender and blend.
Now leave washed fish in blended mixture for 10 minutes.
Take 4 tablespoon oil in non stick pan.
Heat oil and put fish pieces.
cover and let cook for 5 minutes on low flame.
After 5 minutes change side
cook for another 3 minutes now pore the remaining blended mixture on fish and cook on medium flame.
Cover and cook for 3 minutes.
In a while fish will absorb mixture.
Dish out :-)

Note: 
Don't over cook otherwise the moisture will dry out and fish will become hard
You can also grill this.

Dhabba Style Chapli Kabab (Shireen Anwer)

This recipe turned our sooo yummy. Thanks to Chef Shireen Anwer for all the awesome comments I received ^_^. In my excitement I forgot to take the picture and by the time I remember there was no single chapli kabab left. Adding picture from net, will upload one taken by me when I will make these second time which will be soon :-)

Ingredients
Mince ½ kg
Butter 2 ounce
Crushed red pepper 1 tbsp
Crushed coriander seeds 1 tbsp (I dry roasted these first, my own addition)
Crushed cumin seeds 1 tsp (I dry roasted these first, my own addition)

Ginger paste 1 tsp (My addition not in original recipe)

Garlic paste 1 tsp (My addition not in original recipe)
Pomegranate seeds crushed 1 tbsp
Wheat flour 3 tbsp

Gram flour 1 tbsp (My addition not in original recipe)
Eggs 2 (i used 1 large only)
Spring onion chopped 2 (I replaced this with one normal medium onion chopped finely)
Tomato sliced 1
Coriander leaves chopped 2 tbsp
Green chilies chopped 4
Salt 1½ tsp
Ghee for frying (I used oil)
 

Method
In a bowl mix together ½ kg mince, 2 ounces butter, 1 tbsp crushed red pepper, 1 tbsp crushed coriander seeds, 1 tsp crushed cumin seeds, 1 tbsp crushed pomegranate seeds, 3 tbsp wheat flour, 1 tbsp gram flour, 2 eggs (be careful with this, add little by little, don't make your mixture too soft), 2 chopped spring onion, 2 tbsp chopped coriander leaves, 4 chopped green chilies, 1 tsp ginger paste, 1 tsp garlic paste, 1 ½ tsp salt and mix well, keep aside for 1 hour, make into big kababs, shallow fry in ghee (oil) , fix 1 slice of tomato onto each kabab before frying. Fry till light golden.

 

Jalebi

Ingredients:
1 cup white flour (Maida)
1 tea spoon Baking powder
2 table spoon yogurt (Dahi)
one good pinch yellow food color (Zarda Rang)
Water as required

For syrup:
1.5 cup sugar
1 cup water
2 green cardamons (green illachi)

Method:
Mix white flour, Baking powder, yellow food color and yogurt.
With water make a batter (Flowing consistency is required)
beat well and leave at least for 2 hours.
Take a plastic bag fill the mixture in it, cut a tip of 1/4 inch.
Heat oil, then drop the batter in oil from plastic bag giving circular motion to your hand, making shape of jalebi.
Fry till brown.
Take out and dip in sugar syrup for 2 to 3 minutes.
Take out. serve warm or cold as you wish.

For syrup:
Add sugar and water in a pan and heat till sugar is dissolved.
Then add green cardamon.
Cook till you get required consistency (ek tar ka shera)
It should be at room temperature when jalebis are dipped in it.

Sheer Khorma (Vermicelli cooked in Milk along with nuts)

Ingredients:
2 liter fresh Milk
3/4 packet of vermicelli (Sawayiian)

12 table spoon sugar or as per taste
1/4 cup slices coconut
10 to 12 dry dates(soaked in water and slices finely)
1/4 cup Pistachio slices finely
1/4 cup Almonds skin removed and finely sliced
1/4 cup raisins (soaked in water for 15 minutes)
 Green cardamon 4 (Hari illachi)


Method:
Boil Milk.
Add green cardamon.
Add  vermicelli (break them with hand into small pieces)

Give one boil and set the flame to lowest possible.
Add dry dates and slices coconut.
Cover and let it cook for 30 minutes
Then add raisins and almonds.
Cover and cook for another 15 minutes or till vermicelli is done and milk is at medium consistancy
Add Sugar mix well and cook for another 15 minutes.
Check for sugar if required adjust as per taste.
Close the flame and dish out.
Let it cool, Garnish with Pistachio