Chicken Jeera- Pepper (Jeera Meree)

INGREDIENTS:
1 KG CHICKEN
2BIG ONIONS
2 BIG TOMATOES
2 GREEN CHILLIES
1/2 TSP HALDI POWDER.

TO MAKE POWDER
1 TSP JEERA
12 PEPPER
2 CARDAMOM
1/2 TSP KUSKUS
2 LAVANG
CINNAMON STICK.
CORRIANDER FOR GARNISHING
METHOD
FIRST FRY ONIONS IN A KADAI TILL LIGHT YELLOW COLOUR. ADD TOMATOES, STIR AND FRY WELL. NOW ADD CHILLIES, KEEP FRYING FOR 1/2 MINUTE, NOW ADD CHICHEN PIECES WITH SALT AND HALDI POWDER.
BOIL WELL. WHEN THE MEAT BOILS PROPERLY ADD THE PEPPER-JEERA PD AND MIX WELL. AT LAST ADD SOME CORIANDER LEAVES FOR GARNISHING.

Rajma Masala

Ingredients
4tablespoons canola oil
5 whole cloves
8 black peppercorns
1 (1 inch) piece cinnamon stick
1 bay leaf
4 whole cardamom
2 onion, chopped
2 Big tomatoes, chopped
4 cloves garlic, minced
2 tablespoons minced fresh ginger root
1 teaspoon pepper
1 teaspoon corriander
1 teaspoon chilli powder
150 gms kidney beans,
salt to taste
water
Corriander Leaves for Ganishing

Directions
Soak 150gms of Rajma overnight. Next day pressure cook with little water and for 3 whistels.
Heat oil in a large saucepan over a medium heat. Stir in the cloves, whole black peppercorn, cinnamon, cardamom and bay leaf. Cover the pan as the pepper tends to splutter right out of the pan and can cause burns! Let heat for 1 minute.
Reduce the heat to medium-low and add the sliced onions. Saute until the onions are soft and almost translucent. Mix in the tomatoes and saute well. (For a great taste, saute until almost dry.)
Raise the stovetop's temperature to a medium heat. Add the garlic and ginger and saute for 2 to 3 minutes. Mix in the chili powder,corriander powder, red kidney beans and salt; mix well. Slowly add water a small amount at a time. You are adding water to create a gravy, only add water until the gravy has reached the consistency that you would like. For a smoother gravy, cool and blend the sauteed mixture before adding the red kidney beans. Garnish with cilantro

Chicken Korma

Ingredients
1 1/2 kg chicken meat
3-4 big onion
3 tbsp ginger garlic paste
1 -1 1/2 tbsp red chilli powder
1 tbsp coriander powder
1/4 tsp jaiphal javatri powder/ nutmeg mace powder
3 green cardamoms
10 whole black peppers
6 cloves
1 tsp garam masala
1/2 cup Yoghurt
Kewra/essence
Directions
Chop the onions and golden brown them, take them out and keep it aside .
Then in the same oil drop the cardomoms, cloves and black pepper.
Immediately add ginger-garlic paste, till the colour changes lightly. Then add red chilli powder, coriander powder, garam masala powder, nutmeg mace powder and salt. Add a little water and let it cook till the oil separates.
Now add the chicken and cook for sometime.
Grind the brown onions to a paste and add to the chicken .
Beat the yogurt and add to the chicken by pouring in along the corners of the pot .
Let the water dry up and if the chicken is still not tender add a little water .
Add kewra and a little water, cover it and let it simmer for 10 minutes on very slow flame till the oil separates .
Serve with naan.

Pork Ribs Fry

INGREDIENTS:
1 kg pork ribs
2 tablespoons ginger/garlic paste
1 teaspoons pepper powder
2 teaspoons bafat powder
1 teaspoons of vinegar
2 teaspoons of lime juice
3 tablespoons soya sauce
2-3 tablespoons tomato sauce
1 tablespoons honey
3 tsp oil
Salt to taste
METHOD: Remove all the water from the meat befor marinating Marinate pork ribs with all the above ingredients for about 2-3 hours mixing once in half hour. Take oil in a pan and fry the above marinade adding a little water. Cook till its dry and tender.