RAW MANGO CHUTNEY

Preparation:
peel the skin of 2 raw mango and cut into pieces (long pieces)

Method:
Heat 3 spoons of oil in a pan
+1/2 spoon of mustard seeds............wait till the seeds break
+1/2 spoon of menya seeds........fry it for 2 minutes
+chopped raw mango pieces
+1/2 spoon turmeric powder
+1/2 spoon of amchur powder
+1 spoon red chili powder
+1/2 spoon garam masala powder
+salt
+1/2 cup water...............close lid, till the mango is cooked (softens)
+1/4 cup of jaggery or sugar............stir well

Serve it hot with Aloo Paratas

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SHAHI ROTI

Preparation:
knead atta with flour, salt and luke warm water
soak badam in water for 1 hour, peel the brown skin and make paste of it

Method:
roll the atta make a roti
spread the badam paste on the roti
brush 2 spoons of ghee on it
roll it and make a ball
again roll it like usual roti
fry it on the Tava  by adding  little more ghee on both the sides

Serve it with mutton curry

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JAIPURI RAAN

Preparation:
take chicken leg pieces or breast pieces only
chop 2 onions

Method:
Make a paste of..............
take 1 cup of thick curds in a bowl
+chopped onions
+1 spoon of garam masala
+1/2 spoon white  pepper powder
+1/2 spoon elaichi powder
+1 spoon ginger paste
+2 spoons of badam paste (wet grind saoked badam, peel the brown skin)
+2 spoons of channa paste
+2 spoons of rose water
+salt....................make a paste

Heat 4-5 spoons of ghee in a pan
+dip the chicken in the above paste
shallow fry the chicken pieces...............allow it to cook on either sides
or you can cook the chicken in a pre heated oven of 300 deg for 2 hours on either sides

Garnish with coriander leaves and onion rings

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ALOO LAJAWAB

Preparation:
cut  4 aloo into long pieces ( as in french fries) and deep fry till light brown and crisp

Method:
take the fried potatoes
+  1 spoon of white til (sesame seeds) powder
+1/2 spoon jeera powder
+1/2 spoon daniya powder
+1 spoon red chili powder
+salt..................mix all the ingredients well
+2 spoons of lemon juice

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 MERCHI SADAT

Preparation:
Take big green chilies only
Soak the chilies in salt water till they become soft
1/2 cup of grated coconut
1 cup of tamarind water
wet grind.....................1 spoon of sesame seeds (til seeds),  grated coconut, 1 spoon red chili powder, 1/3 spoon turmeric powder, 3 spoons of finely chopped onions

Method:
heat 3-5 spoons of ghee in a pan
+1/2 spoon jeera.........fry it well
+1 spoon of ginger/garlic paste
+wet ground paste
+curry leaves
+soaked green chilies.................give it a boil for 5-6 minutes, till the masala becomes thick

Garnish with coriander leaves, Serve it with hot  paratas

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ROGAN GHOSH

Preparation:
chop 3 medium onions
chop 1 cup of tomatoes
Marinate mutton with salt and papaya paste for 1 hour

Method:
take 5 spoons of ghee in a pan
+whole garam masala (not the powder)
+chopped onions...............fry till brown
+1 spoon of ginger/garlic paste
+marinated mutton
+1 spoon turmeric powder
+water
+salt.............close lid and allow the mutton to cook well
+1 spoon of red chili powder
+1spoon of daniya powder........give a boil
+1 cup of cream and mix well

Garnish with coriander leaves and curry leaves, Serve it with paratas

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PATTER GHOST

Preparation:
make 3 spoons of cashew nut paste.........(soak cashew nut in water for 1 hour and wet grind)
marinate mutton with salt and lime juice

Method:
Heat 5 spoons of pure ghee in a pan
+1 spoon of jeera seeds
+few curry leaves
+few dalchini sticks
+2-3 cloves
+2 spoons of ginger/garlic paste
+1 spoon of green chili paste
+cashew paste
+1 1/2 spoon of garam masala
+4-5 whole black pepper............stir well all the ingredients
+mutton pieces
+1/2 cup chopped coriander leaves
+1 cup milk
+salt...................give it a boil till mutton becomes tender

Garnish with coriander leaves and onion rings, serve it with roti/naan

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