RAJASHREE SPECIAL CHINGRI PAKORA RECIPE

RAJASHREE SPECIAL CHINGRI PAKORA RECIPE

Ingredients:

oil for frying
2 green chillies chopped
500 gms shrimps (shelled)
few sprigs coriander leaves chopped
1 tsp ginger paste
2 tsp soy sauce
1 egg
1/2 cup refined flour
2 onions chopped


How to make chingri pakora :

    Cream the egg, flour and little oil.Mix in the shelled shrimps, soy sauce, ginger paste, cut coriander leaves and cut onions.Mix well.Shape into balls or flat cutlets.Heat up oil in a kadhai and deep fry the cutlets till golden brown.Serve as a snack or as a side dish with lunch.

RAJASHREE SPECIAL ALOO POSTO RECIPE

RAJASHREE SPECIAL ALOO POSTO RECIPE

Ingredients:

2 green chillies
5 - 6 medium potatoes
1/2 tsp sugar
1 tsp pure ghee
2 tblsp mustard oil
4 tblsp poppy seeds (khuskhus)
salt to taste
1/2 tsp onion seeds (kalonji)


How to make aloo posto :

    Take off and cut the potatoes into one inch sized pieces.
    Keep them in water.Soak poppy seeds in one cup warm water for fifteen to twenty minutes.Remove and grind to a fine paste. Heat up mustard oil in a pot till it just reaches smoking point.Remove, cool and heat up the oil again on medium heat.Mix in kalonji and stir-fry briefly.Mix in potato pieces and stir fry on medium heat up for five minutes, stirring frequently.Mix in the poppy seeds paste, stir and mix in half cup of water, cover and stir fry on low heat up till the potatoes are almost done.Take off the lid, mix in salt, sugar and slit green chillies.Continue to stir fry for a minute more or till potatoes are completely cooked, stir in desi ghee and serve hot.

RAJASHREE SPECIAL LAVANG LATIKA RECIPE

RAJASHREE SPECIAL LAVANG LATIKA RECIPE

Ingredients:

2 tblsp semolina (rava)
1/2 tsp green cardamom powder
1 pinch nutmeg powder
1 pinch salt
1 coconut grated
1/2 cup milk
pure ghee to fry
2 cup refined flour (maida)
1/2 cup sugar (for syrup)
1/4 cup sugar
1 cup water


How to make lavang latika :

    Sieve flour.
    Mix in oil and enough water to knead into a firm dough.Cover with a damp cloth and keep aside.Bring the sugar and water to boil.Simmer (boil slowly at low temperature) to obtain sugar syrupof three string consistency and keep aside.Heat up one tsp ghee in a pot and fry the semolina till light brown.Mix in milk, sugar and coconut and keep stirring on a low heat up till the mixture becomes thick.Take off from heat.Mix in cardamom powder and nutmeg powder. Cool and divide into 12 portions.Divide the dough into 12 portions.Roll out one portion into a small puri.Put a little stuffing in the centre and fold the puri like an envelope.Stick a clove in the centre to keep it in place.Heat up ghee and fry the latikas on medium heat up till golden brown.Remove and soak them immediately in the hot sugar syrup.Remove and serve after a couple of hours.

RAJASHREE SPECIAL CHINGRI MACHER KOFTA RECIPE

RAJASHREE SPECIAL CHINGRI MACHER KOFTA RECIPE

Ingredients:
for kofta
2 big size onions (finely chopped)
salt to taste
500 gms prawns (small)
2 tblsp breadcrumbs
2 tsp mustard oil
4 green chillies (finely chopped)
2 tblsp ghee
2 bay leaves
1/2 cup coconut
1 tblsp coriander leaves chopped
1 egg
Grind To A Paste
1 large Onion
2 " Turmeric
1 " Ginger


How to make chingri macher kofta :

    Shell, de-vein and wash the prawns.Then boil them.When cooked, grind to make a smooth paste.Mix in the salt, onions, green chillies and cut coriander leaves.When the mixture is well blended, form into 12 balls, diin beaten egg and roll in bredcrumbs.Fry in hot mustard oil.Keep aside. Extract milk from the coconut.Grind the big size onion, garam masala, turmeric, ginger to a fine paste for the gravy.Heat up oil in a saucepan.When it smokes, fry the bay leaves and ground masala for 4 to 5 minutes, stirring all the time and adding a little water to keep the spices from scorching.Gradually stir in the coconut milk extract and a little salt.Mix in the koftas and allow the curry to simmer (boil slowly at low temperature) for about 10 minutes, till the gravy becomes rich and thick. Pour out pure ghee on top just before serving.

RAJASHREE SPECIAL RECIPE BANGALI RECIPES

RAJASHREE RECIPE BANGALI RECIPES 

ALOO PHULKOPIR DALNA RECIPE

RAJASHREE SPECIAL

Ingredients:
1 tblsp red chilli powder
1 tblsp cumin powder
1/2 tsp garam masala whole
500 gms potatoes
2 tblsp ghee
2 tblsp ghee
1 tsp turmeric powder
1 kg cauliflower
2 tblsp coriander powder
4 medium tomatoes
2 medium onions
2 bay leaves
oil to deep fry
4 tblsp mustard oil


How to make aloo phulkopir dalna :

    Take off and cut the potatoes into quarters, cut the cauliflower into medium sized florets, cut tomatoes into quarters.Take off and cut the onions.Heat up oil in a pot and when very hot fry the potatoes lightly and drain.Then fry the florets of cauliflower till they turn a little brown.Remove and keep it aside.Take off the oil.In the same pot heat up ghee and mix in the bay leaves and the whole garam masala and stir fry for 30 seconds.Mix in cut onion and fry till golden in colour. Mix in the masala powders and stir fry for a minute taking care that the masala does not stick to the bottom. Mix in a tblsp of water if necessary.Mix in the potatoes, cauliflower and the tomatoes.Stir fry for a while.Mix in a cup of water, cover and stir fry over medium heat.Stir from time to time.Take off from heat up when the vegetables are cooked and nearly dry.

RAJASHREE SPECAIL LEMON CHUTNEY RECIPE

RAJASHREE SPECAIL LEMON CHUTNEY RECIPE

Ingredients:

1/2 kg Lemons (Nimbu)
250 grams Sugar (Cheeni) (2 cups heaped)
1 teaspoon Red chili pepper (Lal Mirchi)
2 tablespoons Salt (Namak)
1/4 teaspoon ground big Cardamoms (Elaichi Moti)
1/8 teaspoon ground Cloves (Lavang)

How to make lemon chutney:
    Wash the lemons and wipe with a cloth.
    Squeeze out the juice and add salt to it. Cut long strips of lemon skins and soak in the juice and put in a jar. Put the jar in the sun for 6 days and shake it every other day till the lemon skins are tender.  Add sugar, Red chili pepper , cardamoms and cloves and mix. Keep it in the sun until sugar is dissolved. This chutney can be preserved for one year if it is kept in an airtight jar.

RAJASHREE SPECIAL APPLE AND MANGO CHUTNEY RECIPE

RAJASHREE SPECIAL APPLE AND MANGO CHUTNEY RECIPE

Ingredients:
250 grams raw Mangoes (Aam), peeled and sliced
250 grams cooking Apples (Seb), peeled and sliced
2 big cardamoms (Elaichi Moti), crushed
1 cup Vinegar (Sirka)
1 cup Water
1/2 level teaspoon Red chili pepper (Lal Mirchi)
1 3/4 Sugar (Cheeni)
3 teaspoons Salt (Namak)
4 cloves Garlic (Lasun)
1 teaspoon long ships of Ginger (Adrak)
4 teaspoons Raisins (Kishmish)
8 Almonds (Badam), blanched
How to make apple and mango chutney:
    Cook mangoes and apples in water with ginger and garlic till tender and the water is absorbed.Add vinegar, sugar, almonds, red chili powder, cardamoms and raisins and cook till a little thick.Cool, pour into jar, cork it tightly. 

RAJASHREE SPECIAL SONTH CHUTNEY RECIPE

RAJASHREE SPECIAL SONTH CHUTNEY RECIPE

Ingredients:
120 grams whole Amchoor (dry mango pieces)
250 grams Gur (Jaggery)
1 teaspoon Red chili pepper (Lal Mirchi)
3 teaspoons Salt (Namak)
1 teaspoon ground spices
1 1/2 teaspoons dry Ginger powder
1 teaspoon Black Salt (Kala namak)
1 teaspoon white Cumin seed powder
How to make sonth chutney:
    Soak the amchoor overnight in 4 cups of water.  Boil in the same water in which it was soaked on low fire until tender.Pass through a sieve, add a little water every now and then till it is of pouring consistency.  Add ground spices, dry ginger, Red chili pepper , jaggery and white cuminseed powder and salt and mix well.  Serve with papri and sprinkle a little black salt. It is sufficient for 12 persons.

RAJASHREE SPECIAL GREEN CHUTNEY RECIPE

RAJASHREE SPECIAL GREEN CHUTNEY RECIPE 

Ingredients:
1 bunch coriander (cilantro) chopped
3-4 green chilies
1 small onion
1 lemon juice
3 tsp sugar
A pinch of amchur
2-3 flakes of garlic
Salt To Taste
red chili powder to taste

How to make coriander chutney :
    Mix and blend all ingredients thoroughly in a mixie to make a paste.Add little water if required. Your hari chutney is ready.

RAJASHREE SPECIAL CHATANI RECIPES

RAJASHREE SPECIAL CHATANI RECIPES

AMLA KI CHUTNEY RECIPE

ngredients:
200 gms Green Corainder (Cilantro)
250 gms Amla
100 gms Green Chillies
1 small Ginger
1 tsp Salt

How to make amla ki chutney :
    Clean and wash the corainder.
    Chop the amla into small pieces and remove the seed.Chop green chillies and ginger.Put all the ingredients in a mixer and make it into a fine paste.

RAJASHREE SPECIAL MUGHLAI CHICKEN PULAO RECIPE

RAJASHREE SPECIAL MUGHLAI CHICKEN PULAO RECIPE

Ingredients:

1 Chicken cleaned and cut
1 kg Minced Mutton
2 cups Clarified Butter (Ghee)
4 big sized Onion (Pyaj) minced
1/4 kg Curd (Dahi)
1/2 kg Rice
1/2 tsp Saffron (Kesar)
Few Sliced and fried Almond (Badam)
4 Bay Leaf (Tej Patta)
1 " long piece Cinnamon (Tuj/Dalchini)
10 Cloves (Lavang)
10 Cardamoms
18 Pepper corns (Kalimirchi)
3 pods Garlic (Lasun)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Cumin Seed Powder (Jeera)
1/4 tsp Turmeric (Haldi)
How to make mughlai chicken pulao:
    First grind garlic, ginger, chiili powder, coriander, turmeric and cumin powder to a fine paste.Now heat 4 tblsp of ghee and fry 2 onions till brown. Add half the whole spices and then add chicken and mince meat and let it brown.Add ground spices and fry for a few minutes along with chicken and mince.Add 2 cups of hot water, cover and cook till chicken is tender. Beat the curd with saffron and add to chicken.Cook uncovered for 10 minutes. Remove from flame and keep aside. Now heat the remaining ghee and fry bay leaves and remaining whole spices.Add onions and brown them well. Add rice and fry till brown. Add enough water to cook rice and also 1 tsp of salt. Spread a layer of rice on a flat serving dish and then another layer of meat. Repeat with one more layer of each.Garnish with almonds.

RAJASHREE SPECIAL MEAT DURBARI RECIPE

RAJASHREE SPECIAL MEAT DURBARI RECIPE

Ingredients:

1 big sized Onion (Pyaj)
1 " Ginger (Adrak)
2 tblsp chopped Coriander Leaves (Dhania Patta)
2 fresh Green chilli (Hari mirch) slit lengthwise into halves
3 tblsp Clarified Butter (Ghee)
3 - 4 cloves Gralic peeled and coarsely chopped
3 tblsp Wine Vinegar
175 ml warm Water
1 tblsp Tomato (Tamatar) puree
For paste
1 tblsp Sesame seeds (Til)
1 kg Leg of Lamb
1 tblsp Mustard Seeds (Raai / Raee)
1 Bay Leaf (Tej Patta)
2 tblsp Poppy seeds (Khuskhus)
2 " piece Cinnamon (Tuj/Dalchini)
2 - 4 dried Red Chillies
4 Cloves (Lavang)
10 Black Pepper (Kali Mirch)
2 Brown Cardamom (Elaichi Moti)

How to make meat durbari:
    Trim off excess fat from the meat and cut into 2 " cubes.
    Rub the spice paste well into the meat and leave for marination for 4 -6 hours or overnight in the refrigerator.Add the salt to garlic and crush to a smooth pulp.Melt the ghee over low flame. Add the onions and ginger adjust flame to medium and fry them until the onions are soft.Add the garlic paste and fry for a further 2 -3 minutes stiring frequently.Add the meat and cook in the onion mixture until all sides of meat are brown. Add water and bring to a boil. Cover and simmer until the meat is tender. Add the puree, green chillies and coriander leaves.Adjust the flame to medium and cook for 3 - 4 minutes stiring continously.Remove the pan from the flame and serve hot.

RAJASHREE SPECIAL SHAHI CHICKEN KORMA RECIPE

RAJASHREE SPECIAL SHAHI CHICKEN KORMA RECIPE

Ingredients:
1 Chicken deboned and cut into pieces
3 Onion (Pyaj) chopped
1 tsp Turmeric (Haldi)
1 tsp Coriander Seeds Powder (Dhania Powder)
1 tsp Red Chilly Powder (Lal Mirch)
1 " long piece Ginger (Adrak) chopped
8 Garlic (Lasun) minced
1 cup Curd (Dahi) fresh and thick
1/2 tsp Garam Masala
3 tblsp Clarified Butter (Ghee)
5 Almonds (Badam) chopped
10 Cashewnut (Kaju) chopped
Lemon juice to taste
Coriander Leaves (Dhania Patta)
How to make shahi chicken korma:
    Beat the curd and mix chicken pieces with turmeric and salt.Set it aside for half an hour.Now heat ghee and fry onions, ginger, garlic till light brown.Add red chilly powder, coriander and simmer for few minutes.Add chicken and fry for 5 minutes. Add 2 cups of hot water and stir well.Cover and cook till chicken is tender and dry.Add garam masala and salt.Mix all the dry fruits and garnish with coriander leaves.Serve hot.

RAJASHREE SPECIAL KEEMA MATAR RECIPE

RAJASHREE SPECIAL KEEMA MATAR RECIPE

Ingredients:   
500 gms Minced Meat (Keema)
250 gms Peas (Matar)
1/2 tsp Turmeric (Haldi)
1 tsp Red Chili Powder (Lal Mirchi)
1 " chopped Ginger (Adrak)
3 Green chilli (Hari mirch)
1 tsp Garam Masala
3 large Brown Cardamom (Elaichi Moti) crushed
1 cup fresh and thick curd Curd (Dahi)
1 pinch of Asafetida (Hing)
4 tblsp Clarified Butter (Ghee)
Coriander Leaves (Dhania)

How to make keema matar:
    Heat ghee and fry asafetida.Add salt, green chillies, turmeric and coriander powder.Add cardomoms and garam masala and simmer.Then add a cup of hot water.Cover and cook till the water dries and peas and keema are done.Garnish with coriander leaves.Serve hot with nan or chapatis.

Rajashree Special Mughlai Recipes

Rajashree Special Mughlai Recipes 

BIRYANI BADSHAHI RECIPE

Ingredients:

1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice
10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water
How to make biryani badshahi:
    First wash and soak rice. Then fry sliced onions to a golden brown color.Soak saffron in water. Now grind ginger, red chillies, garlic and almonds and fry these in butter.Add it to the mutton and salt and stir for 5 minutes.Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left. Boil rice with salt in another pan.Put curd into a piece of muslin cloth and let the water drain away. Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd. Strain the saffron water and add lemon juice.  Add all this to mutton. Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again. Now pour milk and some butter and cover the vessel. Seal the edges of the pan with flour paste.  Place the can on flame for one hour. Serve it very hot with some curry.

RAJASHREE SPECIAL

VEGETABLE MANCHURIAN RECIPE

     Ingredients:
2 cups Grated Cabbage
2 cups Grated Carrots
1 Chopped Spring Onion
2 Chopped Green Chilies
3-4 Crushed Garlic Flakes
2 tbsp Corn Starch or Flour
Oil for deep frying
1 tbsp Soya Sauce
Salt to taste
1 tsp Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 tbsp oil .

Preparation of vegetarian manchurian :

    Mix grated cabbage and carrots and squeeze the water out from them.Now in a bowl take the squeezed cabbage and carrots and mix 1 tbsp. corn starch and add few chopped chilies and little salt to it.Make small balls (like koftas) of the mixture . Heat the oil in a kadhai / wok and deep fry the balls till golden brown, drain and keep aside. Now in a separate pan heat 2 tbsp oil.Sauté garlic, green chilies and spring onions. Add water, salt, pepper powder, ajinomoto, sugar and soya sauce. Bring it to a boil.Mix 1 tbsp corn four with half of a cup of cold water and stir into it. Gently add the fried balls to the gravy.  Cook the vegetable manchurian for 3-4 minutes and serve hot garnished with chopped coriander .

RAJASHREE SPECIAL

 CHINESE CHILI CHICKEN RECIPE

Ingredients for chinese chilli chicken:

 500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil.
Oil to fry .

Preparation:

Cut the boneless chicken pieces into1 " cubes.
    Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.Heat oil and deep fry the marinated chicken pieces till golden brown.
    Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds. Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.Add fried chicken pieces to it and cook for few minutes.  Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps. Cook for 2-3 minutes.Serve chinese chili chicken hot garnished with chopped green onion tops.
    Chinese chili chicken goes well with steamed / boiled rice.

RAJASHREE SPECIAL CHINESE FRIED RICE RECIPE

RAJASHREE SPECIAL CHINESE FRIED RICE RECIPE

Ingredients for easy fried rice:   

2 cups Rice
3 tbsp Oil
100 gms Beans Finely Chopped
2 Carrot Finely Chopped
1 Onion Sliced
100 gms Cabbage Finely Chopped
2 Spring Onions Finely Chopped
2-3 Green Chilies cut lenghtwise
1 tsp Ginger Chopped Finely
1 tsp Garlic Finely Chopped
2 tbsp Soya Sauce
Salt & pepper to taste.

How to make chinese fried rice:
    Pick, wash and soak the rice in enough water for 10-15 minutes and drain.  Boil water, add rice and little salt.  Cook uncovered on low heat till rice is tender. Take care not to overcook the rice. Each grain of rice should be separate.When rice is done,drain and add soom cold water and drain again using a large seive and set aside.Heat oil in a kadhai / large pan and stir fry all the chopped vegetables.Cook for 3-4 minutes.Take care that vegetables are not overdone, they should be crisp. Mix salt and pepper to taste.Add the cooked rice and mix well. Now mix the soya sauce to it.Cook the chinese fried rice for 2-3 minutes and serve hot.

RAJASHREE SPECIAL CHINESE RECIPE

RAJASHREE  SPECIAL CHINESE RECIPE
1)CHINESE CHICKEN WINGS RECIPE :-

Ingredients for garlic chicken wings recipe:   
6 Chicken Wings
1 tbsp Ginger-Garlic paste
2 tbsp Flour (maida)
2 tbsp Con flour
2 Eggs (beaten)
1/4 tsp Pepper / Chili Powder
A pinch of sugar
Salt to taste
1 tbsp Soya Sauce
Oil for frying.
Preparation of chinese chicken wings:

    In a bowl add Soya sauce, ginger-garlic paste, sugar.Add chicken wings coat well and set aside for 1/2 hour,Make a smooth batter by adding corn flour, all purpose flour, salt, pepper and beat in the eggs .Heat oil in a wok / kadhai.Dip each wing in the batter and coat evenly and deep fry the drumsticks till golden brown.Serve fried chicken wings hot with thin slices of onions and lemon.

RAJASHREE SPECIAL ACHARI GOSHT RECIPE

RAJASHREE SPECIAL ACHARI GOSHT RECIPE

Ingredients:   

1 kg mutton
1 kg yogur
2 tbsp kalvanji
4 - 5 onions
4-5 tbsp ghee/oil (tel)
a pinch of haldi
1 tsp white zeera
salt (namak) to taste

red chilli (lal mirch) powder to taste

fresh dhania for garnish.
How to make achari gosht:

    Cut onion in slices.
    Fry onion in oil till light brown.
    Put in yogurt and meat and let it simmer till meat become     tender.
    Put in salt, kalwanji, chili, and haldi.
    Cook for sometime on high heat
    Sprinkle Fresh dhania.
    Serve with hot.

RAJASHREE BADAMI GOSHT RECIPEE

RAJASHREE BADAMI GOSHT RECIPE

Ingredients:   

5 tblsp vegetable oil (vanaspati tel)
2 cinnamon (tuj/dalchini) sticks
6 garlic (lasan) cloves
1 tblsp cardamom seeds
1 large onion (pyaj) chopped
2 garlic (lasan) cloves,crushed
1 1/2" fresh ginger, peeled and chopped
1 1/2 lb lean lamb, cubed
1 1/4 cup yogurt
1 tsp saffron (kesar) threads, soaked in 2 tblsp boiling water
1/2 tsp chili powder
1/2 cup ground almond
1 tsp salt (namak)
1 1/2 cup coconu (narial) milk
2 dried red chillies.

 

How to make badami gosht:

    Heat up oil in a heavy saucepan.Mix in cinnamon, cloves and cardamom and fry for 1 minute.Add onion and stir fry till soft,Stirring occasionally,Mix in garlic and ginger and fry for 3 minutes, stirring frequently.Mix in lamb cubes and fry until brown for about 5 minutes.Whip yogurt, saffron mixture, salt and chili powder and mix in to lamb cubes.Stir fry for 5 minutes.Grind almonds with enough water to form a thick paste.Add paste and whole chilies to lamb cubes, stir well to mix paste with gravy.Simmer (boil slowly at low temperature) for 5 minutes over low heat.
    Mix in coconut milk, lower the flame, cover and simmer (boil slowly at low temperature) for 35-40 minutes or until lamb is cooked thoroughly.Uncover the pot for the last 10 minutes of cooking.transfer to a slightly heated up dish and serve hot.

RAJASHREE SPECIAL CHICKEN JALFREZI RECIPE

RAJASHREE SPECIAL  CHICKEN JALFREZI RECIPE

Ingredients:   

2 cloves garlic (lasan) chopped
750 gms skinless chicken thigh fillets, cut in half
3 tsp ground turmeric
1 onion (pyaj) finely grated
1teaspoon red chilli (lal mirch) powder
1teaspoon salt (namak)
500 gms chopped tomatoes (tamatar)
30 gms ghee
3tsp ground cumin (jeera)
3 tsp ground coriander.

How to make chicken jalfrezi:

• Heat up about 2 tblsp oil in a deep frying pot and fry the onion and garlic for 2 minutes over high flame heat.
• Mix in the chicken, turmeric, chili powder and salt. Fry gently for 5-10 minutes or until golden
• Turn the chicken frequently.
• Mix in the tomatoes, cover and stir fry over medium heat up for 20 minutes. Uncover and simmer (boil slowly at low temperature) for 10 minutes to let all the excess liquid evaporate and the sauce thicken.
• Mix in the ghee or oil, cumin, ground coriander, ginger and fresh coriander and simmer (boil slowly at low temperature) for 5-7 minutes or until the fat separates out from the thick sauce.
• Serve the chicken pieces with the sauce.

RAJASHREE SPECIAL RAMZAN ID RECIPE

RAJASHREE SPECIAL  RAMZAN ID RECIPE

Muslims all over the world celebrate Ramzan Id also called Id-Ul-Fitr with great jubilation on the first day of the Islamic month Shawwal. This day marks the end of Ramadan, the 9th month of the Islamic calendar, in which the Holy Quran was revealed to Prophet Mohammed. Since the Islamic calendar is based on the moon, the month of Ramadan falls at different times each year. Muslims spend the whole month of Ramadan in fasting and penance. No food or drink is taken from sunrise to sunset on each day of the month. The completion of the month-long fast is determined by the appearance of the new moon, and is celebrated with enthusiasm as Id-Ul-Fitr, which means 'the fast is over'. In India, this Id is also called Mithi Id. The month-long fast culminating in this Id spreads a feeling of brotherhood. Muslims wear new clothes on this day, exchange gifts, participate in great fairs and watch stunning fireworks displays. 

1) RAJASHREE SPECIAL DISH NO 1 :-

CHICKEN SHASHLIK RECIPE

 Ingredients:    

500 gms boneless chicken breast
2 capsicum
2 medium onions
2 medium tomatoes
1/4 cups lemon juice
1/2 tsp. salt
1 tsp black pepper
1 tbsp Soya sauce
1 tbsp hot sauce
oil for deep frying.

How to make chicken shashlik:

• Cut chicken into 1 " pieces.
• Put in a round dish with the lemon juice, salt ,black pepper soya sauce and hot sauce.
• Mix well,cover and leave to marinate for 2-3 hours.
• Cut the onion, capsicum, and tomatoes into small cubes.
• Skew chicken and vegetables closely on bamboo skewers.
• Heat up oil in a big size frying pot or karahi.
• Fry skewers for 8-10 minutes or until chicken begin to change its color and the vegetables are soft.
• Take off from oil and put it on absorbent paper.
• Or you can grill the chicken over hot charcoal.
• Decorate with lemon pieces and mint leaves.
• Serve with hot with mint chutney.

RAJASHREE SPECIAL EGG CURRY RECIPE

RAJASHREE SPECIAL EGG CURRY RECIPE

 Ingredients: 
    

4 Eggs (hard boiled)
1 onion
1/2 tomato (pureed)
3-4 flakes of garlic
1/2-inch piece of ginger
1-2 green chilies
2 tbsp chopped coriander leaves
Salt To Taste
Red chili powder to taste
3/4th tsp turmeric powder
1/2 tsp coriander powder
3/4 tsp garam masala
2-3 tbsp vegetable oil / ghee
1 cup green peas or 250 gms paneer.

RAJASHREE SPECIAL EGG BIRYANI RECIPE

EGG BIRYANI RECIPE

 Ingredients:    

1/2 cup ghee / oil
8 large eggs (hard boiled)
1 large onion (finely chopped)
2 flakes garlic (curshed)
2 bay leaves
1-inch cinnamon stick
1 brown Cardamom (badi elaichi)
4 green cardamom pods (chhoti elaichi)
1/2 tsp turmeric powder
1/2 tsp chili powder or to taste
2 cups Basmati (long grain) Rice
21/2 cups warm water
Salt To Taste
1 tsp garam masala powder
1 tbsp chopped coriander leaves
3-4 tomatoes (thickly sliced) to garnish.