Chicken-e-Banani

Ingredients: 

Chicken- 500g

Curd- 100g

Onion chopped- 2big

Ginger+garlic paste- 4tsp

Jaefal & Jaitri powder- 1/2tsp

Garam Masala- 1tsp

Small Cardamom powder- 1/2tsp

Cashew paste- 2tsp

White sesame paste- 2tsp

Oil- 50ml

Salt & Sugar- To taste

Turmeric powder- 1/2tsp

Red Chili powder- 2tsp

Directions: 

First marinade the chicken with cashew paste, sesame paste, curd, turmeric, chili powder, jaefal-jaitri, ginger+garlic paste and cardamom powder for at-least 3 Hrs.

In a hot pan add oil and to it fry the chopped onion till it becomes crispy golden brown.

Now in the fried onion add the marinaded chicken and mix well.

When chicken tenders and oil starts coming by the sides, add salt, sugar and garam masala and mix well.

When all are well cooked, take it off the oven and serve hot with Lacchha Paratha.

Nawabi Firni

Ingredients: 

Govinda bhog Rice powdered- 1/2 cup

Sooji- 5tsp

Sugar- 100g

Keora water- 2tsp

Dry fruits

Milk- 500ml

Directions: 

Boil the milk till it condenses.

Then in a boil add rice powder, sooji and some milk to make a light paste.

Now, in off oven, add the paste to the milk slowly and stir continuously to avoid lump formation and also add sugar in off oven.

Now, switch on the the oven and stir vigorously, otherwise lumps will be formed.

When the mixture become thick, add dry fruits and take it off the oven.

Now add little keora water and cool it in refrigerator and serve cool.

Paneer Tikka Masallam

Ingredients: 

Paneer- 250g

Boiled Potata- 1 big

Cumin Powder- 1tsp

Whole Garam masala- 1/2tsp

Bay leaf- 2nos

Salt & Sugar- To taste

Red Chili powder- 1tsp

Oil- 50ml

Onion paste- 2medium

Ginger paste- 1tsp

Tomato Purée- 4tsp

Curd- 2tsp

Kashmeri Mirch- 2tsp

Kasauri Methi- 1tsp

Ghee

Maida- 12tsp

Whole red chili- 3nos

Garam Masala powder- 1tsp

Directions: 

Make panner at home and to it mix boiled potato, salt, sugar, cumin powder, turmeric powder and little maida and make a uniform dough.

From the dough, make small ball and fry it in deep oil and keep aside.

In the remaining oil, add whole garam masala, whole red chili, ginger paste and onion paste and cook well.

Then add salt, sugar, turmeric, kashmeri mirch, tomato Purée, and curd and mix well.

When the oil comes out by the side, add the paneer balls and if required add little water.

When all are tendered, add garam masala powder and ghee and serve hot.