Ingredients
Mutton pieces( boneless) ½ kg. Ginger 1 inch. Garlic 6 cloves Amchoor 1 tsp. Well beaten curd ½ cup Meat tenderizer / peeled unripe banana 4 cm. Garam Masala Powder 1 tsp. Chilies 3 Cumin seeds ½ tsp. Sliced lemon & onion rings Salt 2 tsp

Method:

1.Grind ginger, garlic, cumin seeds, papaya and red chilies to a paste.

2. Combine Garam Masala Powder, Curd/Yogurt, salt and amchoor.

3. Mix all the above ingredients to the mutton mince.

4.Marinate the mutton mince in the refrigerator for 3-4 hours.

5.Make small balls of the mutton mince and place on to skewers & cook in a moderately hot tandoor for 6 to 8 minutes.

6.Baste the mutton pieces with oil and again put in the tandoor.

7.Cook until brown, turning as required.

8.Serve hot with sliced lime and onion rings.

Ingredients:
Mutton liver ½ kg. Onions finely chopped (medium size) 5 nos. Tomatoes (small size) 2 nos. Coriander leaves, chopped As required Red chilies 6 nos. Cloves 2 nos. Cinnamon 2 sticks Peppercorns ½ tsp. Coriander seeds ½ tsp. Jeera ¼ tsp. Ginger Small piece Garlic 10 flakes Ghee 2 tbsps. Salt To taste

Method:
1.Cut the liver into small cubes.

2.Grind to a paste with a little water the remaining ingredients except the liver, onions, tomatoes & coriander leaves and keep the paste aside.

3.Fry the onions well in the ghee.

4.Then add the liver cubes, ground masala and salt.

5.Stir continuously till the liver is done.

6.Garnish with tomato slices and coriander leaves.

Ingredients:
Fish fillets 500 gms. Carrots(boiled) 150 gms. Green peas(boiled) 150 gms. Lettuce(chopped,coarsely) ½ cup Juice of lemon 1 no. Mustard powder ½ tsp. Salt and pepper to taste

Method:
1.Cut the fillets into 5 pieces.

2.Mix salt, pepper, mustard powder and lemon juice well. Apply the mixture to the fish pieces and keep aside for 1 hour.

3.Grill the fish, till it is done.

4.Serve with boiled carrots and peas.

Ingredients:
1 c. rice uncooked, 1 broiler- fryer chicken (cut in serving pieces), 2 t. butter, 1 t. paprika, 1 t. curry powder, ¼ c. almonds slivered, 1 10 ½ -oz. Can chicken broth, ½ can water, Curry Sauce.

Method :
1. Place dry white rice in bottom of buttered 13 X 9 X 2-inch baking dish. Top with pieces of chicken.

2. Dot with butter. Sprinkle with paprika, curry powder and almonds. Add chicken broth and water.

3. Cover; bake in 375o oven 45 minutes. Remove from oven.
Pour Curry Sauce over chicken; continue cooking 15 more minutes, uncovered.

CURRY SAUCE :
1 10 ¾ -oz . can cream of chicken soup, ¼ c. milk, 1 T. sherry, 1 T. cornstarch, ½ t. curry powder. Mix together ingredients on saucepan; bring to boil over low heat. Remove from heat.

Ingredients:
100 g. channa dal, 450 g. lean lamb, 1 medium onion (skinned and roughly chopped), 2 garlic cloves (skinned and roughly chopped), 2.5 cm. Piece fresh ginger (peeled and roughly chopped), 2 black cardamoms (seeded), 1 level tsp. Cumin seeds, 2 w3hole dried red chillies, 1 level tsp. Salt, 300 ml. Water, 1 egg (beaten).

Method :
1. Put the dal in a sieve and wash thoroughly until the water runs clear. Soak in plenty of water for 2 hours.

2. Drain and put in a large saucepan.
Add the mince, chopped onion, garlic, ginger, black cardamom seeds, peppercorns, cumin seeds, red chillies, salt and water to the dal.

3. Simmer briskly, uncovered, for 45 minutes until the meat is tender and the water has been completely absorbed (this is very important, otherwise the kebabs will split on frying).
Remove from heat and allow to become cool enough to handle.

4. Put the mince in a food processor or blender, add the beaten egg and grind to a very smooth, thick paste which holds its shape.

5. Prepare the stuffing. Mix together the chopped onion, coriander leaves and green chillies.

6. Break off 15 ml of the mined paste.Wet your palms and place it in the center of your palm.

7. Shape it into a smooth ball ( keep wetting your hands to prevent the paste from sticking to your palms).

8. Indent the center with your thumb and press a little of the stuffing mixture into it. Fold the sides over carefully and reshape into a smooth, flat shape . Repeat with remaining mince. Chill in the refrigerator for 30 minutes.

9. Heat a heavy-based frying pan and add just enough oil to just cover the surface (if there is too much oil the kebabs will split).Add 3-4 kebabs at a time and fry over a very low heat to a crisp golden colour, turning them once.

10. Keep hot while you fry the remaining kebabs. Remove from frying pan carefully and serve.

Ingredients:
2 broiler-fryer chickens (cut into serving pieces), 1 t. monosodium glutamate 1 ½ t. salt, 1 egg (slightly beaten), 1 6-oz. Can pineapple juice, 1 1/3 c. fine dry bread crumbs, ¼ c. butter or margarine milted, 1 1/3 c. flaked coconut.

Method :
1. Rinse chicken pieces; pat dry with paper towel.
Sprinkle monosodium glutamate and salt over both sides of chicken. Combine egg and pineapple concentrate in pie plate.

2. Combine bread crumbs with melted butter in another pie plate; add coconut and mix will.

3. Coat chicken pieces with pineapple mixture, then roll in coconut mixture. Place on 2 shallow foil-lined baking pans.

4. Bake in 350o oven 40 minutes. Reverse pans in oven for even baking. Bake another 40 minutes.If chicken be gins to brown too much before end of baking time, cover loosely with foil.

Ingredients :
4 chicken quarters, skinned 30 ml/2 tbsp lemon juice, 1 garlic clove, skinned 2.5 cm/ 1 inch piece fresh ginger, peeled and coarsely chopped, 1 green chilli, 15 ml / 1 tbsp water, 60 ml/ 4 tbsp natural yogurt ( dahi), 5 ml / 1 level tsp grouna cumin, 5 ml / 1 level tsp garam masala, 15 ml / 1 level tsp paprika, 5 ml / 1 level tsp salt, a few drop of yellow food colouring 30 ml / 2 level tbsp ghee, melted lemon wedges and onion rings for garnish.

Method :
1. Using a sharp knife, make 3 or 4 deep incisions in each chicken quarter. Put the chicken in an ovenproof dish, add the lemon juice and rub it into the incisions.

2. Cover and marinate for half an hour. Put garlic, ginger and green chilli and water in a blender or food processor and grind to a smooth paste. Add the paste to the yogurt, ground cumin, garam masala, paprika, salt, food colouring and the melted ghee.

3. Mix all the ingredients, then pour them over the marinated chicken pieces.Coat the pieces liberally with the yogurt marinade.

4. Cover and leave to marinate at room temperature for 5 hours. Turn once or twice.
Place the chicken in a 170 C (325 F) mark 3 oven. Roast for 1 hour, basting frequently and turning once. At the end of cooking time, the chicken should be tender and most of the marinade will have evaporated.

5. Alternatively, grill the chicken over hot charcoal, or roast it in a chicken brick ( follow manufacturer's instructions). garnish with lemon wedges and onion rings.

Variation
Cut 4 chicken breasts into 5 cm ( 2 inch ) pieces then marinate as in the tandoori recipe. Thread closely on metal skewers then proceed as above.

Ingredients :
8 fillets Pomfret/Ghole, 30g Red chilli paste, 60 ml Coconut Cream, 15 g Fish Sauce, 10g Granulated Sugar, 10ml Light Soya sauce, Flour to dust, cooking oil to deep fry, 15g Tulsi/Sweet Basil, 4 Red Chillies The Chilli Sauce 75g Red Chillies, 50g Green Chillies, 75g Garlic (peel), 50g Tazza Dhania, 300ml Lemon Juice, 600ml Light Soya Sauce, 100g Granulated Sugar

Method :
The Marination
Put chilli paste, cocount cream, fish sauce, soya sauce and sugar in a bowl, whisk to mix well. Reserve fishin this marinade for 15 minutes. The dust the fish with flour.

The Basil
Heat oil in a work/Kadhai, add basil and deep fry over high heat until crisp. Remove to absorbent paper to drain excess fat.

The Chilli sauce
Put all the ingredients in a blender and pulse to make a paste. remove, adjust the seasoning.

To Serve
Make a bed of fried basil leaves, arrange the fish on top, garnish with red chilli slices and serve with steamed rice, chilli sauce and raw vegetable salad.

Ingredients :
12 Drumsticks of chicken (large), 75g Desi Ghee, 100g Onions(slice), 6 Chotti Elaichi, 2 Motti Elaichi, 3 Lavang, 1 stick Daalcheeni, 25g Garlic paste(strained), 25g Ginger paste(strained), 10g Tazza Dhania, 4.5g Haldee/turmeric , 3g Red chilli powder, Salt, 100g Yoghurt, 1 litre Clear chicken stock, 60 ml cream, 1/2 jaiphal, 12 Tazza Dhania

Method:
The chicken - Clean, remove the skin, debone, cut each breast into three equal sized pieces widthwise, wash and pat dry.

Cooking
1. Heat ghee/ clarified butter in a handi/pan, add onions, green cardamom, black cardamom, cloves and cinnamon, saute over medium heat until onions are translucent and glossy.

2. Add the garlic and ginger pastes, stir for 30 seconds, add the coriander, turmeric and red chilli powders, stir, add 120 ml cup of chicken stock and salt, stir , bring to a boil, reduce to low heat and simmer, stirring constantly, until the onions are mashed.

3. Remove handi/pan from heat, stir in yoghurt, return handi/ pan to heat and bhunno/stir fry until the liquid evaporates, add 480 ml cups of chicken stock, bring to a boi, reduce to low heat, cover and simmer, strring occasionally for 5 minutes.

4. Now grate and add nutmeg, stir, cover and simmer over very low heat until the gravy is of thin sauce consistency. Remove and adjust the seasoning.
Remove to a bowl, garnish with coriander and serve with naan or phulka.

Ingredients :
800g Kheema, 8 Eggs(hard boil, cool separate yolks and chop whites), 75g Desi Ghee, 300g Onions, 10g garlic Paste, 10g Ginger Paste, 1.5g Red chilli Powder, 8 Motti Elaichi, 8 Lavang, 24 Black Peppercorns, Salt, 10g Ginger, 4 Green Chillies, 3.25g Taaza Dhania, A generous pinch of Black Pepper, A pinch Lavang/ Clove Powder, A pinch Motti Elachi/Black Cardamom Poder

Method:
1. Melt ghee in a handi/ Pan, add onions, and saute until light golden, add the garlic and ginger pastes and saute until onions are golden.

2. Then add red chillies (dissolved in 15 ml/ 1Tbs of water) and bhunno/ stirfry until the moisture evaporates.

3. Now add the mince, bhunno / stir-fry until light brown, add the whole spices and salt and bhunno / stir-fry until the mince is brown. add water (Approx 360 m1/ one & half cups), mince is cooked and the moisture has evaporated.

4. Now add egg whites and the powdered spices, stir to mix, add egg yolks and mix carefully to ensure that they remain whole. Remove and adjust the seasoning.

Ingredients
Red Chilies, seeded and sliced 4 nos. Garlic cloves, chopped 2 nos. Small Onions 5 nos. Brown sugar, crushed 2 tsps. Coconut cream ½ cup. Fish Sauce 2 tsp. Tamarind Water 1 tbsp. Chicken Breast, boneless 4 nos. Basil leaves, to garnish As required Coriander leaves,to garnish As required Salt As required

Method
1. Grind chilies, garlic and onion to a paste.

2. Add sugar, coconut cream, fish sauce, tamarind water, salt and stir continuously.

3. Using a sharp knife, cut 4 slashes in chicken breast.

4. Place chicken in a shallow dish and pour over spice mixture.

5. Turn to coat, cover dish and set aside for 1 hour.

6. Preheat grill and place chicken on a piece of foil and grill for about 4 minutes a side, basting occasionally, until cooked thoroughly.

7.Garnish with basil or coriander leaves

Ingredients
Long grain white rice ¼ cup. Vegetable oil 2 tbsps. Onion, small, finely chopped 1 no. Garlic cloves, finely chopped 2 nos. Red chilies, seeded and cut into slivers 2 nos. Chicken breast meat, finely chopped 225 gms. Bamboo shoots, chopped or cut into matchstick strips 85 gms. Chinese black mushrooms, dried, soaked for 30 minutes, drained and chopped 8 nos. Shrimps, dried 2 tbsps. Fish sauce 1 tbsp. Thai holy basil leaves 25 nos. Thai holy basil sprig to garnish Salt As required

Method
1. Cook rice.

2. Heat oil in a wok, and add onion and garlic.

3. Cook, stirring occasionally, until golden.

4. Add chilies and chicken and stir fry for 2 minutes.

5. Stir in bamboo shoots, mushrooms, dried shrimps, fish sauce and salt.

6. Continue to stir for 2 minutes, then stir in the rice and basil.

7. Serve garnished with basil sprig.

Ingredients
Garlic, chopped 2 flakes. Coriander 4 sprigs. Black pepper, crushed 1½ tsp. Chicken stock 1 liter Black mushrooms soaked in water for 20 minutes 5 nos. Fish sauce 1 tbsp. Chicken, cut into strips 115 gms. Spring onions, thinly sliced 55 gms. Coriander, for garnish As required Salt To taste

Method
1 .With a pestle pound or mix garlic, coriander and peppercorns to a paste.

2 .In a wok heat oil, add the paste and stir for a minute.

3.Add the stock, mushrooms and fish sauce, simmer for 5 minutes.

4.Then add the chicken pieces and cook gently over a low flame.

5.Sprinkle the spring onions on top and garnish with coriander sprigs.

Ingredients
Peppercorns 8 nos. Coriander roots 6 nos. Ginger,thinly sliced 3 cms. Coconut milk 625 ml. Green chilies, thinly sliced 2 nos. Lime peel 1 no. Lime leaves, shredded 4 nos. Chicken, cut into 8 pieces 1 kg. Fish sauce 1 tbsp. Lime juice 3 tbsps. Coriander, chopped 3 tbsps. Salt To taste

Method
1 .Pound the peppercorns, coriander roots and ginger together.

2. In a wok, heat the peppercorn mixture, then stir in the chilies, coconut milk, lime peel and leaves.

3. Heat to simmering point and add the chicken pieces.

4 .Cook over a medium flame for 40-45 minutes until the chicken is tender and liquid is reduced.

5 Stir in the fish sauce, salt and lime juice.

6. Serve garnished with coriander leaves.

Ingredients
Chicken drumstick or thighs 6 nos. Coriander sprigs 6 nos. Black pepper (crushed) 1 tbsp. Garlic(chopped) 2 flakes Fish sauce 2 tsps. Juice of one lime Salt to taste

For Garnishing:
Lemon wedges Spring onions

Method
1 .Add all the ingredients except chickenin a blender and coarsely grind to a paste.

2. Cut slashes in the chicken.

3. Spread the paste over the chicken and marinate in cool place for 3 hours turning occasionally.

4. Preheat the grill. Grill chicken, basting and turning occasionally, for about 10 minutes until cooked and golden.

5. Serve garnished with wedges of lime and spring onions.

Ingredients
Eggs 3 nos. Egg yolks 2 nos. Coconut milk 500 ml. Castor sugar 85 gms. Rose water A few drops. Roasted coconut pieces to decorate. As required

Method
1 .Stir together the eggs, egg yolks, coconut milk, sugarand rosewater until the sugar dissolves.

2. In a baking dish pour boiling water and place the baking tins in the tray.

3. Pour the egg mixture into the tins and bake in a pre-heated oven for 20 mins.

4. Once done unmould from the tins and serve warm or cold.

5. Decorate with roasted coconut slices.

Ingredients
Jumbo prawns 8 nos. Vegetable oil, for deep frying As required Salt To taste For the batter Rice flour 115 gms. Desiccated coconut 3 tbsps. Egg, separated 1 no. Coconut milk 185 ml. Fish sauce 1 tsp. Salt To taste

Method
1. Peel the prawns, leaving the tails,but cut the back of each prawn and remove the black spinal cord. Wash the prawns & apply salt.

2. For the batter, mix the flour and coconut together, gradually stir in the egg yolk, coconut milk, fish sauce and salt.

3. Whisk the egg whites until stiff and fold into the batter.

4. Coat the prawns with this batter and deep fry in batches of 2-3 in a wok filled with oil.

5. Deep fry till golden, then remove with a slotted spoon and keep on absorbent paper.

6. Serve hot with dipping sauce garnished with coriander.

Ingredients
Coconut Cream 4 tbsps, Red Curry Paste 3-4 tbsps,. Prawns 225 gms, Cucumber, cubed 150 gms. Coconut milk 315 ml,. Tamarind water 2 tbsps, Sugar 1 tsp, Coriander leaves to garnish. As required Salt To taste.

Method
1.In a wok heat coconut cream and keep stirring until it boils, thickens and oil begins to form.

2.Add the curry paste, then stir in the prawns and cucumber.

3.Once the prawns and cucumber are mixed well add the coconut milk, tamarind water and sugar.

4.Cook gently for about 3-4 mins until the prawns are just cooked and add the salt.

5.Once done transfer to a serving dish and garnish with coriander

Ingredients
Fresh Red Chilies, seeded and chopped 2 nos. Red onion, chopped 1 no. Thick stalk lemon grass, chopped 1 no. Galangal, chopped 1 inch. Turmeric, ground 1 tsp. Coconut milk 1 cup. Prawns, peeled and deveined 16 nos. Basil Leaves 8 nos. Lime juice 1 tsp. Fish sauce 1 tsp. Spring Onion (scallion), cut into fine strips 1 no. Salt As required

Method
1. Using a small blender, mix chilies, onion, lemon grass and galangal to a paste.

2.Transfer to a pan and heat, stirring for 2-3 minutes.

3.Stir in turmeric and 125 ml (½ cup) water, bring to the boil.

4.Simmer for 3-4 minutes until most of the water dries.

5.Stir in coconut milk and prawns and cook gently, stirring occasionally, for about 4 minutes until prawns are just firm and pink.

6.Stir in basil leaves, lime juice, fish sauce and salt to taste.

7.Scatter over strips of spring onion (scallion) and serve

Ingredients :
Chicken (cooked and diced) 2 cups Sandwich loaf 1 no. Butter 5 tbsps. Onions (chopped) 2 nos. Mushrooms sliced thinly 200 gms. Parsley chopped 1 tsp. Ham diced 1 cup Bacon diced ½ cup Thyme ¼ tsp. Salt and pepper To taste

Method :
1.Cut a 1 inch slice off the top of the loaf and carefully pull out the soft bread inside. Use for making bread crumbs.

2.Leave 1/2 inch inner lining of bread to preserve this shape.

3.Melt 4 tbsps. of the butter and brush this on to the loaf inside and out.

4.Replace the lid and put the loaf on a baking tray and bake for 10 mins at 400 Deg F.

5.Leave to cool.

6.Cook the onions in the remaining butter until soft, add the mushroom and cook for further 2 mins.

7.Stir in the parsley and season with salt and pepper.

8.Mix together the bacon, ham and 3 tblsp of bread crumbs, stir in thyme and season to taste.

9.Press half the ham mixture well down into the loaf case, cover with half the onion and mushroom mixture.

10.Arrange the chicken on top and cover with the onion mixture and a final layer of ham mixture.

11.Replace the lid and wrap the loaf in foil. Bake in the oven at 375 Deg F for 45 mins.

12.Serve the loaf hot or cold, cut into thick slices.

Ingredients :
Chicken breasts 2 nos. , Bread Crumbs ½ cup , Dried rosemary 1 tsp. , Garlic 3 flakes , Lemon juice 4 tsps. , Butter or margarine ½ cup , Salt 1 tsp.

Method :1. Preheat the oven to 400 ° F.

2.Melt the butter in a saucepan, stir in the lemon juice and set aside.

3.Meanwhile cut the chicken breasts into small pieces.

4.Mix the bread crumbs, salt, rosemary and garlic in a plate.

5.Dip the chicken pieces in the lemon butter and then roll in the bread crumb mixture.

6.Place the chicken pieces on a greased baking pan and bake for 10-15 minutes or until the pieces turn golden brown.

Ingredients :
For the Dal : Masoor dal (malka) 250 gms. , Turmeric powder ½ tsp. , Water 4 cups , Large onion,finely chopped 1 no. , Garlic, finely chopped 16 flakes , Desi ghee 2 tbsp. , Salt As per taste .

For Curried Prawns : Shelled prawns ½ kg. , Sliced onions 4 nos. ,
Red Chillies 4 nos. , Coriander seeds, roasted 1 tsp. , Cummin seeds, roasted 1 tsp. , Garlic 8 flakes , Turmeric powder ½ tsp. , Cloves 4 nos. , Cinnamon ½" piece , Tomatoes, chopped 2 nos. , Tamarind water ½ cup , Jaggery 1 tbsp. , Coriander leaves chopped 1tbsp. Oil 6 tbsp. , Salt As per taste .

Method : For the Dhan Dar :
1.Wash the dal, add turmeric powder and water and bring to a boil.

2.Simmer until dal is soft, mash and pass through a seive.

3.Add salt and bring to a boil again.

For the Patio :
1.Wash and apply salt to the prawns and keep aside.

2.Fry onions in oil until golden, add the ground masala (coriander and cummin seeds,garlic,cloves,cinnamon,red chilies and turmeric powder) and saute for about 2 minutes.

3.Wash prawns again and mix in the masala and add salt.

4.Cook further for a minute or two, stirring constantly.

5.Add a cup of water and cook for approximately 10 minutes, until the prawns are soft.

6.Add tomatoes, tamarind water and jaggery and cook stirring occasionally until the gravy is thick.

7.Garnish with Coriander leaves.

For the Serving :
1.Heat ghee and fry onions and garlic in it until brown.

2.Put white boiled rice on a plate, pour 2 tbsp of dal on top, add a tbsp. curried prawns on top of that. Serve hot.

Ingredients :
Pomphret,big 1 no. , Garam masala 1 tsp. , Coriander powder 1 tsp. , Vinegar 2 tbsps. ,
Ginger garlic paste 1 tbsp. , Chilli powder To taste , Oil 1 tsp. , Salt To taste

Method :
1.Rub the fish with salt, chilli powder, garam masala, vinegar, coriander powder and ginger garlic paste. Keep it aside.

2. Line a pan with oil and grill the fish.

3. Serve hot.

3.Keep the slices aside for an hour or more so that the fish slices absorb the masala.

4.Heat oil in a deep frying pan and deep fry the fish till it is cooked.

5.Serve hot garnished with lemon wedges.

Ingredients Potatoes 3 nos. , Milk ¼ cup , Black pepper ¼ tsp. , Fresh dill, finely chopped 1 tbsp. , Onion, grated 2 tbsps. , Parsley, minced 2 tbsps. , Eggs 4 nos. , Lemon rind, grated 1 tbsp. , Butter or margarine 2 tbsps. Salt ¾ tsp.

Method :
1.Peel and cut the potatoes into ¼ inch slices.

2.Put the potato slices in a saucepan with water, cover and boil for 15 minutes or till tender.

3.Drain and mash the potatoes, adding milk to moisten them.

4.Stir in the butter and season with ½ tsp each of pepper and salt.

5.Mix the dill, onion and parsley with the potatoes.

6.Put this mixture in a shallow buttered casserole and set aside.

7.Separate the eggs and beat the whites until stiff gradually adding the salt and lemon rind.

8.Spread the beaten egg whites lightly over the potatoes, shaping them into peaks.

9.With half an egg shell make 4 depressions in the egg white surface and then slide an egg yolk into each depression.

10.Bake, uncovered, for 20 minutes or until the eggs are set.

Ingredients
Fish or Mutton cutlets 12 nos. , Olive oil 1 tsp. , Garlic(finely chopped) 1 flake , Onions (finely chopped) 1 no. , Tomato puree 1 ½cup , Castor sugar ½ tsp. , Cheese slices 12 nos. ,
Oil for frying , Salt and pepper to taste .

Method :
1.Heat the oil in a pan and cook the garlic and onion until the onion is transparent.

2.Add the tomato puree, sugar, salt and pepper.

3.Bring the sauce to boil and simmer for 5 mins and keep aside.

4.Heat the oil in a pan and fry the cutlets until crisp and golden on both sides.

5.Place the cutlets in an oven proof dish and top it with cheese slice and grill until the cheese has melted.

6.Pour the sauce over and serve hot.

Ingredients:
Chicken 1 medium sized, White til 2 tsps., Poppy seeds 2 tsps., Black cardamoms 2 nos., Green cardamoms 3-4 nos., Mace 1 no. , Cinnamon 2" , Cloves 3-4 nos. , Star anise 1 no., Dry coconut grated ¾ cup , Ginger 2, Garlic 6-8 cloves , Dry red chillies (whole) 6-8 , Kolhapuri dry chutney 2 tbsps. , Onions 3 medium size , Turmeric powder 1 tsp. , Salt To taste.

Method :
1. Dry roast til, poppy seeds, whole garam masala (big and small cardamom, cloves, cinnamon, star anise) and sauté. Add dry grated coconut and sauté till light brown. Grind it along with ginger, garlic, whole red chillies and onion to a smooth brown paste.

2. Marinate chicken pieces with salt and turmeric and keep aside.

3. Heat oil in a pan and add chopped onion and sauté till light brown.

4. When the onions are brown, add marinated chicken and cook on high heat.

5. Add the kolhapuri dry chutney to the chicken and mix well.

6. Add the brown coconut masala paste, sauté and add water, salt and continue to cook.

7. After a boil, cover and cook on low heat for 8-10 minutes till chicken is well done.

8. Serve hot.

Ingredients:
Make chicken stock by adding 4 cups cold water, 1 onion, a small piece of ginger, a stalk of celery, small piece of carrot and simmer until 2 cups stock remains. Strain and
kee aside.

Method :
1. Cut chicken pieces, take selected pieces and rest use for making chicken stock.

2. Roll the chicken pieces in seasoned flour and fry in hot oil until golden, remove and keep aside.

3. Slice onions finely and add to the butter in which the chicken was fried, brown a little, add sliced carrots, celery, fry a little and add
lemon juice and 2 cups chicken stock.

4. Lay the chicken pieces in a deep pan, pour the vegetable mixture over it, fry pieces of ham and sprinkle over it.

5. Cover the dish with lid and let the chicken cook until tender. Just before serving, combine cream, egg yolks and remaining flour and add to the gravy, cook untill thick add sherry.

Ingredients:
Chopped cashewnuts, 50 Grams Chicken, 1 Kgs Egg, 1 Nos Ghee, 100 Grams Saffron, 1 Grams Chopped almonds, 50 Grams Chopped pisatchio, 50 Grams raisins, 2 Teaspn
Onion Paste, 4 Tblspn Ginger paste, 1 Tblspn Garlic paste, 1 Tblspn Water, 2 Cup Screwpine (kewra) Essence, 1/4 Teaspn Salt, to taste

Method :
1. Soak saffron in 2 tbsp. milk for 1/2 an hour. Clean & pierce the chicken with afork.

2. Put in the hard boiled egg inside the stomach with the chopped dry fruits.

3. Coat the chicken with soaked saffron & sew up the stomach.

4. Heat ghee in a pan & fry onion,garlic & ginger paste till leaves oil. Put in the chicken & fry till
oil floats on the top. Add a cup of water, cover & cook till the water dries.

5. Add 1/2 cup of water & some chopped nuts, raisins & few drops of kewra essence.