TAFTAN

Taftan, taftoon or taftun is a leavened flour bread from Persian, Pakistani and Uttar Pradesh cuisines, baked in a clay oven. This bread is made with milk, yoghurt, and eggs. Ingredients to make TAFTAN 3 cups – plain flour 3 tsp dry yeast 2 tbsp – Curd 2 tbsp – ghee 1.5 tsp – Sugar … Continue reading →

SHEERMAL

Ingredients to make SHEERMAL 2 cup refined flour 1 tbsp yeast 2 tbsp Sugar Salt to taste 1/2 cup milk 1 egg 1/4 cup ghee few saffron strands dissolved in 2tbsp milk Butter as required 2 tbsp Oil 2teasp kewra water Steps to make SHEERMAL Mix yeast with pinch of salt,sugar and 3 tbsp luke … Continue reading →

DHAKAI NAWABI MOROG PULAO

Its a delicacy from Dhaka,Bangladesh cuisine.Pulao layered with cooked cock.You need too many ingredients to cook properly.But trust me,if you ever cook this like my way, you can never forget the taste.I promise you. INGREDIENTS–                       FOR COCK– 6 LARGE LEG & BREAST PIECES,CURD 200GM, 3TBSP GINGER GARLIC PASTE,1 TBSP CORRIANDER POWDER,1 TBSP CUMIN PASTE,1 … Continue reading →

KADHAI CHICKEN

   INGRADIENTS–                        CHICKEN 1 KG, PEPPER CORN 1 TS,WHOLE RED CHILLY 4 N, JEERA 1 TS,CUMIN SEEDS ½ TS, RED CHILLY 4 N,ONION CHOPPED 3 N, CORIANDER SEEDS 1 TB,SALT, FENNEL SEEDS ½ TS,TURMERIC ¼ TS, FENUGREEK LEAVES ½ TS,OIL 4 TB,GINGER GARLIC 2 TB,KADHAI MASALA 3 TB,CHILLY POWDER 2 TB,KASOORI METHI ½ TS,CORIANDER … Continue reading →

SHAHI PANEER PASANDA

INGRADIENTS–                      COTTAGE CHEESE CUT INTO THICK PIECES 400 GM,ONIONS BOILED & PUREED 2 LARGE,2TBSP OIL,3 CLOVES,4-5 BLACK PEPPERCORNS, 2INCH CINNAMON STICK,1 BAYLEAF,2 SLIT GREEN CHILLIES,2 TEASP GINGER GARLIC PASTE,CHILLI POWDER,SALT,CASHEWNUT PASTE ¼ CUP, CREAM ½ CUP,CURD ½ CUP,A PINCH OF SAFFRON,1/2 TEASP GARAM MASHALA POWDER,1/4 TEASP GREEN CARDAMOM POWDER,PROCESSED CHEESE 3-4 TBSP,OIL FOR FRY,1 … Continue reading →

CHICKEN TIKKA BUTTER MASHALA

INGREDIENTS–                        500GM BONELESS CHICKEN CUT INTO 1.5 INCH PIECES, 1TBSP KASHMIRI RED CHILLI POWDER,1TBSP LEMON JUICE,SALT TO TASTE, 2TBSP BUTTER. FOR MARINADE–                     1/2 CUP THICK YOGURT,4TBSP GINGER/GARLIC PASTE,1/2 TBSP GARAM MASHALA POWDER,1/2 TBSP RED CHILLI POWDER,SALT,2TBSP MUSTARD OIL. FOR MAKHNI GRAVY–                  12 TOMATOES CHOPPED,4TBSP BUTTER,4 GREEN CARDAMOM, 1GM MACE(JAVITRI),2TBSP GINGER/GARLIC PASTE,SALT,1TBSP RED … Continue reading →

MUTTON REZALA

  INGREDIENTS– MUTTON 500 G,CLOVES 4 N,CINNAMON STICKS 2 N,CARDAMOM 4 N,BAY LEAVES 3 N, BUTTER 2 TB,CURD 1 CUP,CASHEW NUT AND POPPY SEED PASTE 1 TB,OIL 1 TB,WHITE PEPPER POWDER 1 TB,GINGER GARLIC PASTE 1 TB,ONION PASTE 4 N,SALT,GREEN CHILLY 3 N,GARAM MASALA 1 TB,SAFFRON ½ G ,RAW PAPAYA PASTE 2TBSP,1 WHOLE GARLIC,1 WHOLE … Continue reading →