Kesari Bhath Dessert (Saffron Rice Dessert)

Ingredients 

1 cup: Basamati rice

1 cup: Sugar

5 pcs: Almonds, slivered

5 pcs: Pistas, slivered

10-12 : Raisins

1/4 tsp: Cardamom powder

2 pinches: Saffron, soaked in 1 tbsp warm milk

Few drops yellow colour (optional)

3 tbsp: Ghee

2 1/2 cups: Water

Method

1. Heat ghee in a large heavy pan, add rava.

2. Stir and roast on low for 7-8 minutes or till aroma exudes.

3. Side by side, put water to boil, add sugar, bring to a boil.

4. Add boiling water to the rice, little at a time stirring continuously. Take care to protect hands from the spluttering.

5. When well mixed, check rava grain between fingers and taste for sweetness.

6. Adjust sweetness, and add more boiling water if grain is hard.

7. Add the remaining ingredients, cover and simmer till ghee separates. Save a small amount of almonds and pistas for garnishing.

8. Add colour if desired and mix well.

9. Grease a katori or steel cup. Press hot bhath inside it, and unmould onto a plate.

10. Garnish with a few slivers of almonds and pistas, serve hot.

Butter Chicken

Butter Chicken, a non-vegetarian delicacy is one of the most popular dishes not only in India but also other parts of the world. Also known as Murg Makhani, the popular Indian non-vegetarian dish of Butter Chicken is easily available across many Indian restaurants and eateries all over India especially the north of India. Butter Chicken is said to have originated from the popular Moti Mohal restaurant in Daryaganj, Delhi. Butter Chicken is a gravy chicken preparation where butter, cream, tomato and chicken are the main ingredients.
Ingredients
• 700 gm: Raw chicken
Marinade
• ½ kg: Curd
• 1 tsp: Ginger garlic paste
• 1 tsp: Red chilli powder
• Salt to taste
Gravy
• 100 gm: White butter
• ½ kg: Tomato (pureed)
• ½ tsp: Black cumin seeds
• ½ tsp: Sugar
• 1 tsp: Red chilli powder
• Salt to taste
To Prepare Chicken
• 100 gm: Fresh cream
• 75 gm: White butter
• 4-5: Sliced green chillies
• ½ tsp: Crushed fenugreek leaves
Method
1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt. Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan.

Hyderabadi Biryani

Biryani is a popular dish and relished all across India. Hyderabadi Biryani is one of the most sought after variants of the popular biryani. The name is a giveaway, Hyderabadi Biryani has its origins from Hyderabad in Andhra Pradesh. Hyderabadi Biryani is a non-vegetarian dish and its main ingredients are meat, rice and spices. Hyderabad is the best destination to enjoy the Hyderabadi Biryani. Try out the famous Hyderabadi Biryani by preparing it with the help of our detailed recipe which includes ingredients required and cooking method. 

Ingredients

• 1 kg: Meat
• 750 gm: Semi cooked rice
• Sautéed brown onions to taste
• 1 tbsp: Ginger garlic paste
• 1 tbsp: Red chilli paste
• 1 tbsp: Green chilli paste
• ½ tbsp: Cardamom powder
• 3-4 sticks:
• Cinnamon
• 1 tbsp: Cumin seeds
• 4-5: Cloves
• 2 tbsp: Lemon juice
• 250 gm: Curd
• 4 tbsp: Clarified butter
• A pinch: Mace
• Mint leaves to taste
• 1 tsp: Saffron
• ½ cup: Water
• 1 tbsp: Salt
• ½ cup: Oil

  Method

• Clean the meat.
• Now in a pan add meat, salt, ginger garlic paste, red chilli powder, green chilli paste, sautéed brown onions, cardamom powder, cinnamon, cumin seeds, cloves, mace, mint leaves and lemon juice. Mix it well.
• Add curd, clarified butter, semi cooked rice, saffron, water and oil and mix it well.
• Now apply sticky dough on the sides of the pan.
• Cover with lid to seal it and cook for about 25 minutes.
• Hyderabadi Biryani is ready to eat.
• Garnish with boiled eggs or sliced carrot or cucumber or all.

Serve hot.

Kashmiri Pulao

Ingredients 

• 500 gm: Basmati rice
• 2 cups: Milk
• ½ cup: Cream
• 1 cup: Fruits (chopped, mixed)
• 1 tsp: Sugar
• 2 tsp: Ghee
• 3-4: Cloves
• 1-2: Bay leaf
• 1 inch long piece: Cinnamon
• 3-4: Cardamom
• ½ tsp: Cumin seeds
• Rose water
• Salt to taste

Method
1. Gently wash rice and soak in water for about 10-15 minutes.
2. Heat ghee in a pan. Add cloves, cinnamon, cumin seeds, bay leaf and cardamoms. Now add soaked rice and fry for 2 minutes. Add the mixture of cream, milk, sugar and salt. Add half a cup of water. Bring to a boil. Cover and simmer till cooked. When cooked, mix in chopped mixed fruit.
3. Sprinkle few drops of rose water before serving.
Note : Before cooking, rinse the rice several times, until the water comes out clear. This removes any starch and residue, otherwise the rice may be sticky.

Shahi Gatte

INGREDIENTS
Besan : 200 gm
Dhaniya: 1 tsp.
Ghee : 2 tbsp.
Curd : 250 gm
Salt : 1 tsp..
Oil : 2 tsp.
Red chilly powder: 1 tsp.
Haldi : a pinch

METHOD
Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough. Make 5-6 thin and long strips of the dough. Put these strips in boiling water and cook for 5 minutes. Cut these gattas into small pieces. Strain the curd through a strainer. Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well. Add the gatta pieces. Heat oil in a kadahi. Put the tadka of jeera and add the curd mixture. Cook it for 5-7 minutes while stirring continuously till it comes to a boil. Simmer the flame and cook for another 5-7 minutes.Turn off the gas. Finally put the tadka of red chilly powder. Serve it with Missi Roti and Pakori ki Kadhi.

RAJASTHANI MISSI ROTI RECIPE

Ingredients:

150 gms Wheat flour
1 tsp Red chilly powder
250 gms Besan
1 tsp Dhaniya Powder
3 tbsp Ghee
1/2 tsp Jeera
1/2 tsp Kaala Jeera
1 tsp Salt
1/2 tsp Ajwain


Preparation:
* Mix the wheat flour and besan together. Add oil, salt, red chilly powder, dhaniya, jeera, kala jeera and ajwain.
* Mix well. Make a stiff dough. Roll into small and thick rotis and roast.
* Brush missi roti slightly with melted ghee. Serve hot with Shahi Gatte.

Dal Makhani

Ingredients (Serves: 2)
• 1 cup: Whole black gram
• 2 tsp: Split Bengal gram
• 2 tsp: Kidney beans
• 1 cup: Tomato(puree)
• 1" piece: Ginger
• 4 Cloves: Garlic
• 2 : Whole dry red chillies (soaked for 15 minutes)
• 3 tsp: Ghee
• 2 tsp: Dhania (coriander) powder
• 1/2 tsp: Garam masala
• 1 tsp: Butter
• 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
• 1 tsp: Ghee
• 5 cups: Water
• Salt to taste
Method
1. Soak kidney beans, black gram and split Bengal gram together in a pressure cooker for six hours.
2. Grind ginger, garlic and dry red chillies together to a paste.
3. Drain out all water from the pulses and add six cups of fresh water.
4. Pressure cook with 1 tsp ghee, salt and half of the ginger-garlic paste. After the first whistle, reduce the flame and cook for about 45 minutes. Remove from fire.
5. Open the cooker and mash the contents.
6. Prepare tadka (tempering) with tomatoes, leftover ginger-garlic paste, garam masala and coriander powder. Add this to the dal.
7. Add butter and simmer on low flame for 20-25 minutes, stirring and mashing the dal occasionally with a ladle against the sides of the cooker.
8. Add beaten cream mixed with milk. Simmer for 15-20 minutes more and serve hot.