Ingredients:
Rice (cooked) – 5 cups .
Mutton (roasted) – 4 slices
Spring onion (chopped) – 1
Mushrooms (chopped) – 3
Bamboo shoot (chopped) – 1
Crab meat (deboned and mashed) – 1/4 can
Egg (beaten with little salt) -? 1?
Green peas (parboiled) – 50 gms
Oil – 3 tbsps
Pepper – to taste
Ajinomoto – pinchful
Salt – to taste

Method: Heat oil, scramble egg quickly and set aside.
Heat 2 tbsps oil in a heavy-bottomed pan and saute the onion. Add the mushrooms, bamboo shoot. roasted mutton and then crab meat.
Return scrambled egg to pan. Add rice a portion at a time, stirring continuously while frying. Separate rice without crushing. Add peas and seasoning. Stir well. Serve hot.

Ingredients
fine rice, cooked with salt – 1/2 kg
3 boiled eggs, sliced
oil – 5 tbs.
coriander powder – 2 tsp
cumin powder – 1 tsp
chilli powder -? 11/2 tsp.
turmeric powder – 1/2 tsp
1cup pureed tomato
salt – 3 tsp.
1/4 cup water

Method:
1. Heat 5 tbs. oil in a kadai.
2. Add coriander powder, cumin powder, chilli powder and turmeric powder.
3. Immediately add tomato puree and stir for 1 minute.
4. Add salt and 1/4 cup water.
5. Let the mixture simmer on low flame for 10 minutes.
6. Add cooked rice and stir well for 3 minute
7. Serve rice decorated with slices of egg.

KHADE MASALE KI PULAO
Ingredients:
basmati or Dehradun rice – 1/2 kg
1 heaped tbsp aniseeds
mutton – 1 kg
salt – to taste
ghee – 1/2 cup
large onions, sliced – 3
chopped ginger – 1 tbsp
chopped garlic – 1 tbsp
piece of cinnamon – 5 cm
cloves – 5
green cardamoms – 5
whole dry red chillies – 4
curd – 1 cup
bay leaves – 4
black cardamoms – 4

Method:
?Wash and soak the rice for half an hour. Drain and spread on a tray to dry. Tie the aniseeds in a muslim cloth and pressure cook the meat alongwith 1 tsp salt and 1 litre of water for 10 minutes. Strain the meat; squeeze the muslin bag to extract maximum flavour and discard. Reserve the stock.
?Heat half the ghee. Fry the onion till golden. Add the ginger, garlic, whole garam masalas and chilli. Stir a few times. Add the cooked mutton and fry for 2 minutes. Now, put in the beaten curd. Cook, stirring carefully so that the mutton does not break. Cook till the water dries up. Keep aside.
?Heat the remaining ghee in a heavy bottomed pan or a non – stick one. Season with the bay leaves and black cardamoms. Fry for a minute and add the rice. Stir fry till the rice acquires a parched look. Add the hot stock and 1 tsp salt. Cover and reduce heat when it comes to a boil. Uncover when the water reaches the level of the rice. Carefully take out half the rice. Spread the cooked meat evenly over it and top with the rice you have taken out. Cover and put a tawa underneath. Cook for about 20-25 minutes or till the rice is done and fluffy.
?Fluff up carefully with a fork before serving.

KHICHDA
Ingredients:
rice – 500 gm
salt – to taste
sticks of cinnamon – 4
cloves – 4
green cardamoms – 4
gram dal – 250 gm
meat – 1 kg
curd – 100 gm
chilli powder – 2 tsp
coriander powder – 1 tbsp
ginger – garlic paste – 3 tbsp
ghee or vanaspati – 100 gm
large onion sliced – 2
garam masala powder – 1 tsp
sugar – 2 tsp
pure ghee – 100 gm
kewra water – 2 tbsp

Method:
?Parboil the rice with a little salt, cinnamon, cloves and cardamom. Strain. Pressure cook the gram dal for 2-3 whistles. The grains should be cooked, but remain separate. Drain. Marinate the meat in the curd, salt, chilli powder, coriander powder and ginger garlic paste for 1 hour.
?Heat the ghee or vanaspati and fry the sliced onion till golden. Add the meat alongwith the marinade. Saute till the oil floats on top. Pressure cook with 1/2 cups of water for 15 minutes.
?Now, take a heavy bottomed pan or a non – stick saucepan. Spread the rice in an even layer; top with the cooked dal and finally the meat. Sprinkle the sugar and garam masala powder on top. Put on dum for 15 minutes. Sprinkle the ghee and kewra and put on dum again.
?Mix the khichda well before serving. Never mind, if the rice and dal get broken. This is how it should be.

MOTI PULAO
Ingredients:
For the Motis:
very finely minced mutton – 1/2 kg
finely chopped coriander leaves – 1/2 cup
green chillies, finely chopped – 4
garam masala powder – 1 tsp
egg – 1
salt – to taste
groundnut oil for frying.

For the pulao:
basmati rice – 750 gm
groundnut oil as needed
medium onions evenly sliced – 3
ginger paste – 1 tbsp
green chillies chopped – 4
turmeric – 1 tsp
coriander powder – 2 tsp
chilli powder – 2 tsp
sugar – 1 tsp
salt – to taste

Method:
?Motis: Grind the raw keema in the mixie and mix with all the ingredients except oil. Make small marble sized balls and deep fry in oil. Wrap in silver warq when cold and reserve.
?Pulao: Soak the rice for half an hour. Drain and leave to dry for 10 minutes.
?Heat enough oil in a karahi. Add the onions and fry, stirring well, till a uniform golden brown. Take out and spread on a paper so that the extra oil can drain.
?Heat 5 tbsp oil in a degchi. Use the oil left from frying the onions. Add half the fried onion and all the masalas and fry for 2 minutes. Add 1/4 cup of water; cover and cook for 2 minutes. Uncover and cook on a slow fire till the oil surfaces.
?Add the rice and fry well. Add 2 litres of hot water. Cover when it starts to boil and reduce heat. Uncover when the water reaches the level of the rice and you find holes appearing on the surface. Add the motis, stir once very lightly. Spread the rest of the browned onions on top and put on dum.

?This means keeping a tawa underneath the degchi. Cooking over a slow fire for 20 minutes or till the rice is done. Each grain of the rice should be separate.

JEERA MURG

Ingredients:
cuminseeds – 1 tbsp
chicken – 500 gm
ground ginger – 1 tsp
salt – to taste
chilli powder – 1 tsp
pinch of turmeric
vinegar groundnut oil as needed – 1/4 cup
onions chopped – 4
cloves of garlic minded – 8
ground mustard seeds – 11/2 tsp

cuminseeds – 11/2 tsp grind
roast and powder the rest.

Method:
?Marinate the chicken with the cumin paste, ginger, salt, chilli, turmeric and vinegar for 2 hours.
?Heat the oil. Fry chopped onion and garlic. When light brown, add the chicken alongwith the marinade. Fry well. Add enough water to cook the chicken.
?When done, add the mustard paste. Mix well for a couple of minutes.
?Sprinkle roasted cumin powder and serve hot.

KALI MIRCH KA MURG

Ingredients:
chicken – 1 kg
ginger garlic paste – 1 tbsp
kasuri methi – 1 tbsp
butter juice of 2 limes – 4 tbsp
salt – to taste
freshly ground black pepper – 11/2 tbsp

Method:
?Clean and cut the chicken in medium sized pieces. Boil till very tender in water. Debone and chop the chicken in bite size pieces.
?Roast the kasuri methi lightly in a dry frying pan. Powder it.
?Heat the butter in a non – stick pan. Add ginger – garlic paste and methi powder with a tbsp of water. Fry on medium heat for a minute. Add the chicken and salt. Add a large pinch of pepper and a tsp of lime juice. Stir – fry. Keep on adding pepper and lime juice this way till they are used up. Use a medium low heat, taking care to see that everything is well mixed.
?Serve hot with naan. Tastes great as it is with drinks.

HARE MIRCH WALE MURG

Ingredients:
chicken – 1 kg 200 gm
cut into regular pieces.
almonds – 20
raisins – 20
khoya – 100 gm
piece of ginger – 5 cm
cloves of garlic – 4
cloves – 6
green cardamoms – 5
cumin seeds – 1 tsp
large coconut – 1
salt – to taste
green chillies – 10
groundnut oil – 50 ml
ghee – 50 gm

Method:
?Wash the chicken pieces well and get rid of the moisture as far as possible. Blanch the almonds. Peel and slice 5 almonds. Grind the rest alongwith the raisins. Grind the ginger and garlic. Grate the khoya.
?Roast the powder the cloves, cardamoms and cinnamon togethr. Grate the coconut. Take out 1/2 cup thick coconut milk and 11/2 cups thin milk. Keep the two separate.
?Whip the curd and mix with the salt, ginger – garlic paste, powdered spices and slit green chillies. Prick the chicken pieces with a fork and marinate in the curd mixing well. Keep aside for an hour.
?Heat the oil and ghee togethre in a karahi. Add the khoya and fry on a medium – low heat till pink. Add the chicken alongwith the marinade.
?Fry over a low heat. When the chicken turns golden and the oil separates, add the thin coconut milk, ground almonds and raisins. Cover and cook till done. In case any water remains, let it evaporate over a high heat.
?Add the thick coconut milk and remove at once. Don’t let it come to a boil or the milk will curdle.
?Serve hot garnished with the sliced almonds.