ALOO BHUJIA

INGREDIENTS

Pototoes - 3nos (boiled)

Besan - 1 cup

 Salt

Chilli powder - 1/2 tsp

Garam masala- 1/2 tsp

cooking soda - 1/2tsp

Mango powder- 1tsp

Black salt - 1/4 tsp

Oil (for deep frying)


METHOD

• Mash the pototoes to smooth paste. Add besan, salt, chilli powder, Garam masala , mango powder, cooking sods and mix together to make a dough.
• Put this dough in sev maker and press in hot oil.
• Deep  fry till they turn golden brown.

Remove  from heat and serve.

CHICKEN MUGHLAI PULAO

INGREDIENTS

• Boneless chicken - 1/2 kg
• Ginger garlic paste -1tsp
• Onions - 4 (minced)
• Rice - 2 cups (boiled)
• Ghee - 2 tbsp
• Oil - 2tbsp
• Egg - 2 nos
• Curd - 2 cups
• Bay leaf -5
• cinnamon -1
• Cloves 
• Cardamom
• Pepper corns
• corriander - 1tsp
• Cumin seeds - 1tsp
• red chilli powder
• salt
• Turmeric

METHOD

• Blend together cardamom, pepper corns, cinnamon, cloves, cumin seeds, turmeric, chilli powder and ginger garlic paste to a smooth paste.
• Heat oil in a kadai. beat egg and make burji
•  Heat , ghee and oil.Add  onions and fry till golden brown.
• Add  the cardamoms, cloves and chicken. Fry till brown.
• Add masala paste and mix.
• Add water and cook till it turns chicken.
• Beat curd and  add to the chicken.
• Cook for 10 mins and remove from fire.
• Heat ghee in another kadai. add bay leaves, 2 clove, 3 cardamoms and other spices.
• Add onions and fry till golden brown.
• Add   egg burji, rice and fry .
• Add chicken gravy and mix well.
• fry for 5 mins and remove from heat.

Serve hot.

PALAK EGG BURJI

INGREDIENTS

• Eggs - 2nos
• Palak - 1 cup
• Onions - 2 nos
• Ginger garlic paste - 1/2tsp
• Chillies - 2nos
• Ginger - 1/2 inch piece
• Salt
• Chilli powder - 1/2tsp
• Chicken masala - 1/2tsp
• Oil

METHOD

•  Take palak in a kadai.
• Add green chillies , ginger and water and cook for 15 mins.
• Drain the water and let it cool.
• Grind it to smooth paste.
•  Heat oil in a kadai.Add chopped onions. Saute till  they turn golden brown.
• Add ginger garlic  paste, saute till it leaves raw smell.
• Break eggs  and  fry for 10 mins. by stirring  continuosly.
• Add salt, chilli powder and chicken masala.
• Now add palak paste and mix well.
 

Serve hot with rice or rotis