Rajasthani Red Chicken

Ingredients..............................

• Chicken - 1kg
• Onion paste- 2medium
• Ginger paste- 11/2tbsp
• Garlic paste- 1tbsp
• Turmeric pwd- 1tbsp
• Green cardomom- 4
• Cinemom stic- 1/2inch
• Cloves- 3-5
• Bay leaves- 3-4
• Yougurt- 4tbsp
• Lemon juice- 2tbsp
• Black Cardomom-3
• Salt to taste
• Corriander seeds- 11/2tbsp
• Poppy seeds- 1tbsp
• Cumin seeds- 1tbsp
• Food colour- 1pinch orange (optional)
• Tomato puree- 7tbsp
• Red chili pwd- 1tbsp
• Oil- 5tsp

Method................................

1. Clean the chicken and marinate with yogurt , food colour, salt, onion paste ginger garlic paste.....but use only 1tbsp paste not all just for marination .

1. Heat the wok add all dry spices and roast them for 1-2 min. and make smooth paste with tomato puree.
2. Now heat the wok add oil after 1/2 min. add bay leaves and onion garlic ginger paste fry them for 3-4 min. now add tomato and spices paste fry for 2-3 min. again.

1. Now add marinated chicken cover then and cook for 15-20 min. low medium heat.

1. Now add water according to your consistency, salt little bit  and cook for 10 min .or 1-2 whistle.

1.  Rajasthani Red Chicken is ready to eat.

Kadhahi Paneer For Navratri

Ingredients............................

1. Paneer- 1cup dieced
2. Cumin pwd - 1/2tsp
3. Salt ot taste- rock salt
4. Fresh corriander-2tsp
5. Tomato puree- 3tsp
6. Grated ginger- 1/4tsp
7. Cashew paste- 2tsp
8. Green chilli-1
9. oil- 2tbsp
10. Lemon juice- 1/2tsp

Method............................

• Take a mixer and grind cumin, ginger, cashew, tomato puree, green chilli. 
• Heat the wok, add oil aftr 1-2 min, add paste and fry till golden brown now add fresh corinader and paneer .
• Fry them for 1-2 min, now add water n cook again for 10 min. Kadhahi Paneer For Navratri is ready to serve

Arvi Dum

Ingredients.........................

1. Arvi (colocasia)- 5-6
2. Fresh cumin pwd- 1tsp
3. Yogurt- 2tbsp
4. Rock salt/ palin salt
5. Tomato puree- 3tbsp
6. Fresh coriander chopped- 2tsp
7. Grate ginger- 1/2tsp
8. Crushed chilli- 2pinch
9. Oil/ clarified butter- 1tbsp

Method.................................

• Peeled and wash the arvi and cut into 4 pieces. heat the wok add oil and fry them till golden brown.

• Now take a bowl add salt, tomato puree, yogurt, fresh coriander, ginger, chilli and mix them properly.

• Now put the paste in rest oil and fry for 2-4 min, stir paste continuously now add little water according to you, add fried arvi and stir again for first boil ,cover them and cook 3-4 min low medium heat .

• Arvi Dum   is ready to eat.

Colocasia -Taro Root- Ghuiyaan- Arvi - In Mustard Gravy

Ingredients..............................

1. Colocasia- peeled and washed- 4-5
2. Yellow Mustard seeds- 2tbsp soaked in water
3. Salt to atste
4. Garam masala- 1/2tbsp
5. Coreiander pw1/2tbsp
6. Turmeric Pwd- 1/4tbsp
7. Red chili pwd- 1/2tbsp
8. Tomato paste- 2tbsp
9. Oil- 5tbsp
10. Onion- 1/2 medium
11. Ginger- 1 inch
12. Garlic Cloves- 3
13. Fresh coriander

Method...............................

• Take a Jar add mustard seeds and make smooth paste , you can add little bit of water, keep a side
• Now take a jar add onion, ginger, and garlic, make smooth paste, keep aside.
• Heat the wok, add oil afetr 1min place colocasia and fry till golden brown, take out and pour onion paste fry for 10 min.on low medium heat.

• after 10 min add mustard paste and tomato paste, put salt, turmeric pwd, red chili pwd, garam masala, mix them properly and cook for 5 min. more.

• Now add fried colocasia stir and add water 1cup, add fresh coriander, cover the lid and cook for 10 min. or 3 whistle.

• Colocasia -Taro Root- Ghuiyaan- Arvi - In Mustard Gravy is ready to serve.

Malayi kofta for fasting

Ingredients...................................

For Kofta...........................

1. Paneer/ cottage cheese- 1cup
2. Boile dpotato- 2
3. Singhara flour- 4tbsp
4. Fasting salt
5. Oil for frying

For Gravy..............................

1. Roasted peanuts- 4tbsp
2. Tomato puree- 3tbsp
3. Ginger- 1/2inch
4. Cumin seeds- 1/2tbsp
5. Green chili- 1
6. Cream- 2tbsp
7. Fasting salt
8. Oil

Method...............................

• Take mix add roasted peanut, tomato puree, ginger, cumin seeds and grren chili make smooth paste
• Take a bowl add flour, grated paneer, salt and boiled potato, mash them and make balls.

• Heat the wok add oil afetr1 min add balls and fry till golden brown , keep aside.

• Heat the wok add 2tbsp oil and pour paste and fry till golden brown after 3min. add cream stir for 2second and put fried fofta/ balls, bring it to boil for 10 min, low heat.

• Malayi kofta for fasting is ready to serve.

Paneer in white sauce (Cottage cheese in white gravy)

Ingredients........................................

1. Cottage cheese- paneer diced- 200gm
2. Green cardamom-2
3. Bay leaf-2
4. Cloves-3-4
5. Onion-1
6. Ginger- 1inch
7. Garlic- 3
8. Garam masala-1/tbsp
9. Salt to taste
10. oil-4tbsp
11. Cashew 4-5
12. Milk- 1cup
13. Cream-4tbsp

Method....................................

• Take a jar add onion, ginger and garlic and make smooth paste, and transfer to another vessel , now add cashew and little bit water and make paste, keep aside
• Now heat the wok, add oil after 1 min. add green cardamom  bay leaf and cloves fry for 1/2min , add onion paste and cook for 10 min, 

• Now add, garam masala, salt-mix them after 1/2 min, add milk and cream, cashew paste and diced paneer, on low heat, cook for 10 min. now add fenugreek leaves dried and cover it for 1 min.

•  Paneer in white sauce (Cottage cheese in white gravy) is ready to serve.

Fried Fish Head In curry

Ingredients.............................

1. Fish Head-2
2. Grated onion- 1/2cup
3. Grated ginger- 1/2tsp
4. Turmeric pwd- 1/2tsp
5. Cloves-2
6. Mace-1/4tsp
7. Bay leaf-1
8. Green cardamom-2
9. Salt to tatse
10. Red chili pwd- 1/2tsp
11. Red whole chili-1
12. Chopped fresh corriander- 2tsp
13. Tomato chopped- 1/2
14. Tamarind paste- little bit
15. Mustard oil- 6tsp

Method....................................

• Wash -fish head properly and remove fish gill, heat the wok, pour oil and place fish head and fry till light brown.

• Now take out the fish pieces and , add red whole chili,bay leaf in rest oil and fry after 1/2min,add grated onion, ginger and fry for 2min. now add dry spices and chopped tomato, tamarind paste, fry again for 4 min low medium heat.

• Now place fried fish head and mix them properly, fry for 1 min, now add water 1/2 cup and cover them from the lid and cook for 1+1/2 min. off the heat.

• Fried Fish Head In curry is ready to serve.