Rosbora / Biulir Daler Ros Bora

Ingredients :

1. Biulir  dal / Urad Dal / Split  Skinned  Black  Gram - 1 bowl

2. Sugar - 500 gm

3. Water  As Required

4. Whole Fennel Seeds - 1 Tea Spoon

5. White oil As Required

Methods :

1. Step - 1 , Take a bowl . Then add Biulir Dal / Urad Dal  and add water . Cover the bowl . Soaked  for  dal  atleast  3 - 5 hours .

2. Step - 2 , After 5 hours . Open the cover . Drain the water .

3. Step - 3, Take a Mixture Grinder . Then add dal  and  add  2 tea spoon water .  Grind urad dal / Biulir dal  into a fine paste  gradually adding water . Take a bowl . Then add  grind dal . In a bowl , beat  paste with  fork  for about 10 minutes  to fluff  up  thus . Then add 1 tea spoon whole fennel seeds . Mix well .

4. Step - 4 , Take a deep - fry pan . Then  add white oil . When oil completely hot and smoking .  Then  reduce heat  to  medium high . Put  about 1 tea spoon  paste on palm  or 1 tea spoon batter in your hand . Then  make a round shape  with a hand .  Then slip  Rosbora  / Biulir daler bora  into hot oil . Repeat . This Procedure  for 3 more  Rosbora / Biulir Daler Bora .  Fry till golden brown color . Remove Excess oil  and drain the oil .  Transfer to a bowl .  Fry remaining Rasbora  / Biulir  Daler  Ros  Bora   in the same way .

5. Step - 5 , Take a  wok . Then add 1 cup water and 1 cup sugar . Mix it very well . Bring  to boil on high heat stirring  till  sugar is dissolved . Then boil for 5 minutes . When sugar is  medium thicken . Switch off the flame . Now add Biulir Daler Bora  or Rosbora . Mix Well . Keep aside Rosbora / Biulir  Daler Bora  in  syrup  for  at  least   1 - 2 hours .

6.  After  1 hours  , Place  Rasbora   in  serving  bowl . Serve cold  Or Room Temperature .

Kashmiri Dum Aloo ( No Onion And No Garlic Recipe )

Ingredients :

1. Baby Potato - 300 gm

2. Salt  To Taste

3. Sugar  - 1/2  Tea Spoon ( optional )

4. Whisked  Curd - 1 Cup

5. Tomato  Puree - 1/2 Cup

6. Dry Ginger  Paste - 2 Tea  Spoon

7. Whole Cumin Paste - 2 Tea Spoon

8. Whole  coriander  paste  - 2  Tea Spoon

9. Kashmiri Dry Red Chili Paste  - 3 Table Spoon ( For Color )

10. Dry Red Chili  Powder -   2  Tea Spoon

11 . Asafoetida - Pinch

12. Fennel Paste - 1 Tea Spoon

13. Mustard Oil As Required

Methods :

1. Step - 1 ,  Take  a pressure cooker . Now  add potato and add salt  1/3  tea spoon . Cover  and close the lid .  Pressure cook for  1 - 2 whistles  or until  potatoes  are soft  and tender . Keep aside  for  15 minutes . Allow it to  cool . After 15 minutes , when all pressure  will be released . Then open the cooker cover . The  water is drained  out  and strain the water .  Boiled  potatoes  peel  them . Transfer to a bowl . Potato prick them with fork  and keep aside .

2. Step - 2 , Take a wok . Then add oil . Heat  for oil 2 - 3 minutes .  When oil hot and smoking . Then  add  asafoetida  and stir for few seconds . Then add  boiled  potato  and salt  to taste . Saute  for  5 minutes . Then add  sugar and  turmeric powder . Mix well . Keep stirring .  Then  add  whisk curd and saute for 2 minutes . Next add  fennel paste  1 tea spoon , tomato puree  1/2  cup ,  dry red chili paste  2 tea spoon , kashmiri dry red chili paste  3 table spoon , whole cumin and  coriander  paste  2 table spoon ,  and  add  dry  ginger  paste  2 tea spoon   . Saute  for all spices  till oil separates . When oil completely separates . Then add 1 cup water . Simmer for 5 minutes . Cover it .

3. Step - 3 , After 5 minutes , open the cover . When the gravy is thicken . Potatoes are tender and soften . Then add 1 tea spoon garam masala powder . Mix well . Switch off the flame . Transfer to a serving bowl .

4. Serve hot .

Soya Bean Do Pyaza / Soya Do Pyaaza / Soya Nugget Do Piaza

Ingredients :

1. Soya chunks  -  1 cup

2. Onion  1 , medium,  ( peel )  - finely  chopped

3. Onion 1 medium ( peel ) - cut medium size

4. Whole Cumin Seeds - 1/2 Tea Spoon

5. Bay Leaf - 1

6. Whole Dry Red Chili Paste - 2 Table Spoon

7. Kashmiri Dry Red Chili Paste - 3 Table Spoon

8. Cumin Paste - 2 Tea Spoon

9. Coriander Paste - 2 Tea Spoon

10. Ginger Paste - 2 Tea Spoon

11. Garlic 7 - 8 Cloves ( peel ) - About 2 Tea Spoon

12. Salt To Taste

13. Sugar - 1 Tea Spoon

14. Turmeric Powder As Required

15. Oil As Required

16. Garam Masala Powder - 1 Tea Spoon

17. Whisk Curd - 1/2 cup

18. Tomato Puree - 1/2 Cup

19. Fresh Coriander Finely Chopped  - 1  Tea Spoon

20 . Whole  Cumin Seeds - 1/2  Tea Spoon

Methods :

1. Take a wok . Then add water . When water completely hot and when water start boiling , then add  soya bean . Cook for 5 minutes . After 5 minutes , switch off the flame . Keep aside for 30 minutes .

2. Step - 2 , After 30 minutes , when soya bean completely cool . So that  the water  is drained  out . Squeeze  out  the excess water using your hands . Transfer to a bowl . Keep aside .

3. Step - 3 , In a  large bowl ,  combine ginger paste , whisk curd / yogurt , garlic paste , kashmiri dry red chili paste , dry whole red chili paste , cumin paste , coriander paste , salt to taste , sugar , turmeric powder 1/2 tea spoon ,  and add  tomato puree . Add  soya bean . Rub spices or masala mixture  all  over soya bean . Cover  the bowl and marinate for about 30 minutes .


,
4. Step - 4 , Take a wok . Then add oil . When oil hot and smoking , add  cut medium size onion  and  stir  fry till  transparent . ( about 4 - 5 minutes ) . Transfer to a plate . Remove excess oil . Keep aside .

5. Step - 5 , Now add 2 table spoon oil .  Heat for oil 2 - 3 minutes . When oil completely hot  and smoking , then add bay leaf and  add whole cumin seeds 1/2 tea spoon  and fry for few seconds . When nice aroma comes out .  Then add finely chopped  onion  and  fry  till golden  brown  color . Stirring  occasionally  . Now add marinated soya bean and add  garam masala powder  1 tea spoon . Mix it very well . Saute for 5 minutes . Saute for all spices  till  oil separates . Then add  1 cup  water . Mix well . Reduce heat to low . Cook till soya beans are tender . When gravy is thicken . Then switch off the flame . Transfer to a serving bowl .

6. Serve hot with steamed rice ,  paratha  or indian breads.

Kashmiri Dum Aloo

Ingredients :

1. Baby  Potato -  400 gm

2. Mustard   Oil  As  Required

3. Salt  To  Taste

4. Turmeric Powder - 1/2 Tea Spoon

5. Sugar - 1 Tea Spoon ( optional )

6. Ginger paste - 1 Table spoon

7. Onion Paste - 2 Table Spoon

8. Tomato Puree - 1/2 Cup

9. Cumin Powder - 1 Table Spoon

10. Fennel  Paste - 1 Table Spoon

11. Asafoetida  - A Pinch

12. Whisked Curd - 1 cup

13. Kashmiri Dry Red  Chili Paste ( For Color ) - 2 Table Spoon

14. Dry Whole Red Chili Paste - 1 Table Spoon

15. Garam Masala Powder - 1 Tea Spoon

Methods :

1. Step - 1 , Take a pressure cooker . Then add potato and salt 1/3 tea spoon . Mix Well . Close the lid . Pressure cook for  1 - 2 whistles  or until potato  are soft and tender . Keep aside for 15 minutes . Allow  it to cool . After 15 minutes , when all the pressure will  be released , open cooker cover . Transfer to a saucepan .  Peel  the  boiled  potato  from  the skin . Then  potato  prick  them   with fork  and  keep aside .

2. Step - 2 , Take a wok .Now add oil . When oil hot and smoking . Then add  pinch of  asafoetida  , saute for few seconds . Now add boiled potato ,  salt to taste and sugar . Mix well . saute for 3 - 4 minutes . Then add turmeric powder . Mix well . Saute for  few minutes . Next add  kashmiri  dry red chili paste , dry red chili paste , cumin paste , coriander paste , ginger paste ,  tomato puree ,  onion paste , add whisked  curd add fennel paste . Mix well . Saute  for all spices till  oil separates . Then  add   2 cup water . Mix well . Simmer for  5 minutes .

3. Step - 3 , After 5 minutes , open the cover . When  potatoes are tender .   Gravy is thicken .  Next add garam  masala powder .  Mix  well . Cook  for 2 - 3 minutes . Then switch off the flame . Transfer to a serving Plate .

4. serve hot .

Sabudana Kheer / Tapioca Pudding

1. Sago/ Sabudana / Tapioca   - 200 gm /  1 small cup

2. Milk - 1 Liter

3. Sugar  -  1 / 2 cup

4. Cardamom Powder - 1 / 2 Tea Spoon

5. Condense  Milk - 1/2 Cup

Methods :

1. Step - 1 , Clean  and wash sabudana / sago in water . Then drain  the water .

2. Step - 2 , Take a bowl . Now  add sago / sabudana  and  add  water . Then soak for 6 hours or overnight . After 6 hours ,  then strain and drain  the water .

3. Step - 3 , Take a heavy bottomed saucepan . Next add milk . When milk comes to boil . Then add soak sago / sabudana . Mix well . Keep stirring  or continuous  to stirring . Then add sugar , condense milk , and cardamom powder mix well . Keep stirring . Simmer for 20 minutes . Reduce heat to very low . Continue stirring and scraping in the same way  till milk thickened  .

4. Step - 4 , When Milk is thickened . Then Switch off the flame . Place kheer  in serving bowl .

5. Serve hot or cold .

Cauliflower Patties / Gobi Ki Tikki ( No Onion & No Garlic )

Ingredients :

1. Cauliflower  Grate - 1 cup

2. Dry  Red  Chili  Powder - 1/2 Tea Spoon

3. Salt To Taste

4. Sugar - 1/3 Tea Spoon ( optional )

5. Fresh Coriander  Leaves - 1 Tea Spoon ( finely Chopped )

6. Cumin Powder - 1/2 Tea Spoon

7. Garam Masala Powder - 1 /2 Tea Spoon

8. Coriander Powder - 1 / 2 Tea Spoon

9. Corn Flour Powder  As Required

10 . All  Purpose Flour / Or Maida As Required

11. White Oil As Required

12. Turmeric Powder  Pinch

Methods :

1. Step - 1 , Take a pan . Then add oil , When Oil hot and smoking . Next add grated cauliflower , salt to taste and add sugar . Mix it very well . Keep stirring . Cover the pan . Simmer for  5 minutes .

2. Step - 2 , After 5 minutes , open the cover . when cauliflower  are  half  tender . Then add turmeric powder , cumin powder , coriander powder , dry red chili powder , fresh coriander  finely chopped ,  and add garam  masala  powder . Mix well . Saute for 1 - 2 minutes . Pour  1/2 cup  water . Cover the  pan . Simmer for 5 minutes .

3. Step - 3 , After  5 minutes . When cauliflowers are  completely tender . When   water is absorbed . Then switch  off the flame . Transfer to a  plate . Keep aside .  Allow  to cool for 30 minutes .

4. Step - 4 , After  30 minutes , Take a mixture plate and add  1 tea spoon maida ( All purpose flour )  . Mash it very well . Then divide  the mixture  into equal  parts . Shape each portion into a smooth round  balls  to form  the tikki shape or make a round shape or tennis balls shape .

5. Step - 5 , Take a others plate and add 2 table spoon corn flour , keep aside . Then spread the corn flour  on a plate  and gently roll  the tikki  or patties coat . Keep aside .  Make  5 slightly round patties  or tikki .

6. Step - 6 ,  Take a taka .  Then add  white  oil .When oil  hot .  Immidietly  Spread   white oil  on tava  all over  the area where  the  patties  will  be placed . Fry for both sides  golden brown color . When patties or tikki completely  fry . Then switch off the flame . Transfer to a serving plate .

7. Serve hot  with chutney and salad .

Dahi Gobi / Doi Fulkopi / Cauliflower And Yogurt Or Curd Curry

Ingredients :

1. Cauliflower - 1 bowl

2. Curd / Yogurt - 2 cup or 250 gm ( Whisk Well )

3. Green Chili paste - 3 Table Spoon

4. Ginger Paste - 2 Tea Spoon

5. Cumin Paste - 1 Table Spoon

6. Coriander Paste -  1 Table Spoon

7. Salt  To Taste

8. Sugar - 1 Tea Spoon ( Optional )

9. Oil As Required

10 . Garam Masala Powder - 1/2  Tea Spoon

Methods :

1. Step - 1 , Take a wok . Now add oil . When oil hot  and smoking . Then add cauliflower , add salt to taste and  put sugar ( optional ) . Mix well . Cover the wok . Low flame . For about 10 minutes .

2. Step - 2 , After 10 minutes . When cauliflower are  half cooked and  half tender . Next add ginger paste , cumin powder , coriander powder  , green chili paste and   add curd / yogurt . Mix well . When  all spices till oil separates . Put  1 cup water . Simmer for 5 minutes  and   Cook  on  low  heat  till they  become  tender .

3. Step - 3 , After 5 minutes , when cauliflower  are absolutely cooked . Put 1/2  tea spoon  garam masala powder .Mix well . Cook for 2 minutes . Then switch off the flame . Transfer to a serving bowl .

4. Serve hot .

Potato And Green Peas Curry / Aloo Ar Sabuj MotorShuti Tarkari / Aloo Matar Ki Sabji ( No Onion & No Garlic )

Ingredients :

1. Green Peas - 400 gm

2. Turmeric Powder As Required

3. Salt To Taste

4. Sugar - 1 Tea Spoon ( optional )

5. Tomato Puree - 1/2 cup

6. Ginger Paste - 2 Table Spoon

5. Whole Dry Kashmiri  Red Chili Paste ( for Color ) - 1 Table Spoon

6. Whole Dry Red Chili Paste - 2 Table Spoon

7. Whole Dry Coriander Paste - 1 Table Spoon

8. Whole Dry Cumin Paste - 1 Table Spoon

9. Bay Leaf  - 1

10 . Whole Dry Cumin Seeds - 1/2 Tea Spoon

11. Garam Masala Powder - 1 Tea Spoon

12. Oil As Required

13. Potato - 1 Medium ( peel and cut  into  small cubes )

Methods :

1. Step - 1 , Potato and green peas ,  clean and wash  with water . Then drain  water  completely &  strain well . Transfer to a bowl . Keep aside .

2. Step - 2 , Take a wok . Then add oil into the wok  . When oil is  hot and smoking . Next add bay leaf and add whole cumin seeds  and fry  till  few seconds . When  cumin seeds and bay leaves begin crackling , fry till  they start splatter .    then add  cubes potato into the oil  . Fry till light yellow color . Stirring occasionally . Next add green peas  , salt to taste and add  sugar saute for 5 minutes .  When nice aroma comes out  from the  vegetables .Then  add   turmeric powder  and saute  for 1  minutes . Keep stirring .  Next add  Tomato Puree , add ginger paste , cumin paste , kashmiri  dry red chili paste , coriander paste , coriander paste  ,  add dry red chili paste and 2 table spoon water or add few drops water . Saute  for all spices  till oil start to  separates . Then add 2 cup water . Mix well . Stir Very well . Cover and cook  till potatoes and green peas  are  soft . Simmer for 10 Minutes . Simmer till potatoes and green peas are  almost cooked  ( 10 - 15 minutes ) .

3. Step - 3 , After 10 minutes . Open the cover . When green peas and potatoes  are completely  tender and cooked . Gravy  is thicken . Now add gram masala  powder  1/ 2  tea spoon . Mix and stir well .  Then switch off the flame . Transfer to a serving plate .

4. Serve hot with Indian  breads and  steamed rice .

Kolhapuri Egg Curry

Ingredients :

1. Egg - 2 Pieces ( boiled and peeled )

2. Grated coconut - 1 Tea Spoon

3. Whole  Dry Red chili - 1 Pieces

4. Whole Kashmiri Dry Red Chili - 1 Pieces

5. Ginger - 1/ 2 inch or medium size

6. Poppy Seeds ( Posto Or Khus Khus )  - 1/2 Tea Spoon

9. Garlic ( pleed ) -  4 Cloves

10 . Onion - 1 ( peeled ) ( finely chopped )

11. Ripe Tomato - 1 medium ( finely Chopped )

12. Oil  As Required

13. Salt To Taste

14. Turmeric Powder As Required

15. Black Pepper Corns - 2

Methods :

1. Step - 1 , Take a pan . Then add oil . When oil is  hot and smoking , then add Black Pepper corns 2 , add  ripe tomato 1 ( finely chopped )  , Garlic 4 cloves , add Poppy seeds ( posto or Khus khus ) , add ginger 1/2 inch ,  add onion 1 ( finely chopped ) , add whole kashmiri dry red chili , add whole dry red chili and add grated coconut . Saute  or fry for all spices 5 minutes . Medium heat and continuous stirring . Keep aside . Allow  to a cool .

2. Step - 2 , after 15 minutes , when spices  are  cool . Take a mixture grinder . Then add  into fry masala  and add 2 table spoon  of water  gradually . Blend it . Make or grind to a smooth paste . Keep aside .

3. Step - 3 , Take a bowl . Then add boiled   egg and 1 tea spoon turmeric powder . Mix it Very Well . Keep aside .

4. Step - 4 , Take a others wok . Then add oil . When oil is  completely hot . Now add 2 pieces eggs . Fry Till Golden color . Medium Heat .  Remove excess oil . Keep aside .

5. Step - 5 , Then add grind masala paste or spices paste , add salt to taste  and  add turmeric powder   . Saute for all spices till oil separates . Then add  fried eggs . Mix Well . Then add 1  cup of  water .  Simmer for 5 minutes .

6. Step - 6 , After 5 minutes . When  gravy is thicken . Then switch off the flame . transfer to a serving bowl .

7. Serve hot .

Gajar Ki Laddu

Ingredients :

1. Carrot - cup ( peeled and grated )

2. Milk - 1 Liter ( boiled )

3. Sugar - 1 Cup .

4. Cardamom Powder - 1 Tea Spoon

5. Ghee or Clarified Butter As Required

Method :

1. Step - 1 , Take a wok . Then add ghee . When ghee melt .Then add grated carrot and  Add 1 cup sugar  . Mix well . Keep Stirring . When water comes out from carrot  and carrot half tender and half cooked . Then add boiled milk and cardamom powder . Mix it very well . Keep stirring . Medium heat for 15 - 20 minutes .

2. Step - 2 , after 20 minutes , when  water is completely or absolutely absorbed  and carrots  are commpletely cooked . Then switch off the flame . Transfer to a plate .

3. Step - 3 , allow  to cool for 30 minutes. After 30 minutes , when carrot completely cool . Then make a lemon size balls . Transfer to  a serving plate .

4. Serve chilled .

chilli Soya Bean / chilli Soya Chunks / How To Make chilli Soya Bean Or Soya Chunks

Ingredients :

1. Soya  Bean -  1  Medium Bowl / or 200 gm

2.  Green Capsicum - 1 Medium ( Cut Medium Shape )

3 . Onion ( peeled  ) - ( Cut Medium Shape )

4. Ginger Grated - 1 Tea Spoon

5. Ginger Paste - 1 Tea Spoon

6. Garlic ( peeled ) Paste - 1 Tea  Spoon

7. Garlic ( Peeled )  , Grated - 1/2 Tea Spoon

8. Soy Sauce - 4 Table Spoon

5. Tomato Ketchup - 2 Table Spoon

6. Chili Sauce - 1 Table Spoon

7. Black Pepper Powder - 1/2 Tea Spoon ( optional )

8. Salt To Taste

9. Sugar - 1/2 Tea Spoon ( optional )

10. Tomato - 1/2 Cup , Finely Chopped

11. White Oil As  Required

12. Green Chili - 1 , Finely Chopped

Method :

1. Step - 1 , Take a saucepan . Then add water . Boil for water about 10 minutes . When it  is  starts boiling , then add soya bean . Mix well . Keep aside for  30 minutes .

2. Step - 2 , After 30 minutes , once it cool . Then Drain water and Squeeze well .   Transfer to a bowl . Keep aside .

3. Step - 3 , Take a boiled soya bean . Then add garlic and ginger paste ,  finely chopped tomato , add soy sauce , tomato sauce , chili sauce , black pepper powder , salt to taste , and  sugar  mix it very well . Keep aside for 15 minutes .

4.  Step - 4 , Take a pan . Then add white oil . When oil absolutely  hot and smoking .  Then add  onion and fry till golden color . Next add green capsicum and fry for lite color . When onion and green capsicum completely fry . Then add ginger , finely chopped green chili  and garlic paste   and fry for 1 - 2 minutes . When nice aroma comes out . Then add marinated soya bean . saute for 3 - 4 minutes . Then add 1 cup water . Simmer for few minutes .

5.   Step - 5 , When gravy is completely thicken and capsicum and  onion are tender . Then switch off the flame . Transfer  it  to a serving plate .

6. Serve  hot .

Achari Aloo / Aloo Achari

Ingredients :

1. Baby  Potato ( boiled and Peeled  with skin ) -  250  gm

2. Cumin Powder - 1 Table Spoon

3. Coriander Powder - 1 Tea Spoon

4. Dry Red Chili Powder - 1 Table Spoon

5. Kashmiri Dry Red Chili Powder - 1 Table Spoon  ( For Color )

6. Ginger Paste - 1 Table Spoon

7. Onion 1 ( peeled ) - Finely Chopped

8. Tomato - 1 ( finely Chopped )

9. Bay Leaves - 1 Pieces

10 . Whole Dry Red Chili - 1 Pieces

11. Pickle Oil 1 Table Spoon

12. Salt to taste

13. Turmeric Powder As  Required

14. Sugar 1 Tea Spoon ( optional )

15.  Panch Phoron ( Mixed spices of cumin seeds 1/3 tea spoon  , mustard seeds 1/3 tea spoon  , fenugreek  seeds 1/3 tea spoon  , fennel seeds  1/3 tea spoon  and nigella seeds 1/3 tea spoon  ) .

16. Mustard Oil As Required

Methods :

1. Step - 1 , Take a wok . Then add mustard oil . Heat  for oil 2 - 3 minutes .  When oil absolutely hot  and smoking  . Then add bay leaves 1 pieces , add whole dry chili , and add  Panch Phoron ( Mixed spices of cumin seeds 1/3 tea spoon  , mustard seeds 1/3 tea spoon  , fenugreek  seeds 1/3 tea spoon  , fennel seeds  1/3 tea spoon  and nigella seeds 1/3 tea spoon  )  and stir for a  1 minutes . When  nice aroma comes out , then add  finely  chopped onion  fry till golden brown color and fry it for 2 - 3 minutes . When onion fry done . Then add boiled potato  and mix it very well . Then add salt to taste , add finely chopped tomato  and  add sugar ( optional ) . Mix well . Keep Stirring . Saute for all ingredients about 5 minutes .

2. Step - 2 , Then add  turmeric powder 1/2 tea spoon mix well . Saute for  at least 1 minutes . Next add cumin powder , coriander powder , ginger paste , dry red chili powder , and  kashmiri dry red chili powder   mix it very well . Saute for all masala or spices 2 - 3 minutes . Saute  for all spices till oil separates or when oil separates for gravy . Then add 1 cup water . Mix well . Cover it . Simmer for  5 - 10 minutes .

3. Step - 3 , After 5 - 10 minutes . Open the cover . When potatoes are tender . Then add 1 table spoon pickle oil . Next switch off the flame . Transfer to a serving plate .

4. Serve hot .

Kosha Chicken / Spicy Chicken / Bengali Style Kosha Or Spicy Chicken Curry / Kosha Murgir Mangsho

Ingredients :

1. Chicken - 500 gm

2. Home Made  Curd  /  Yogurt  - 150 gm

3. Whole  Cumin Seeds -  2 Tea Spoon

4. Onion  2  Medium ( peel )  - Finely Chopped

5. Onion 2 Medium ( peel ) - chopped

6. Garlic - 12 Cloves ( peel )

7. Whole Coriander Seeds - 1 Table Spoon

8. Ginger -  20 gm or small  pieces

9. Whole Dry Kashmiri Red Chili  ( De  - seeds ) -  2 Pieces ( for Color )

10 . Whole Dry Red Chili - 2 Pieces

11. Mustard  Oil   As Required

12. Salt  To  Taste

13. Turmeric Powder  As Required

14. Tomato 1 Medium Finely Chopped

15. Bay Leaf - 2 Pieces

16. Garam  Masala Powder - 1 Tea Spoon

Methods :

1. Step - 1 , Take a saucepan . Then add water . When  water boiled it then add kashmiri dry red chili , whole dry red chili , whole cumin seeds , and whole coriander seeds . Soak for whole masala or spices  30 minutes .

2. Step - 2 , After 30 minutes , when completely soak spices . Now  drain water and strain it .  Then take a mixture grinder ,  then add  soak masala or spices , add whole kashmiri dry red chili ,  add ginger , garlic ,  finely chopped tomato , whole cumin seeds , whole coriander seeds , and whole dry red chili . Blend it . Make  a smooth paste . Keep aside .

3. Step - 3 , Take a bowl , then add home made curd stir and whisk it very well . Keep Aside .

4. Step - 4 , Take a bowl . Then add chicken , mustard  oil 2 table spoon , add  Paste masala and spices , add whisk curd , salt to taste , turmeric powder 1/2 tea spoon ,    add 2 table spoon mustard oil  and mix it very well . Keep aside for  at least 1 hours  or 2 hours .

5. Step - 5 , After 2 hours , take a woke . Then add mustard oil . When oil hot and  completely smoking then add 1/2 tea spoon cumin seeds and bay leaf . Stir for a few seconds . When  nice  aroma  comes out .  Then add marinated chicken and add  1 tea spoon  gram masala powder mix it very well . Low flame and cover it . Simmer for  15 -  20  minutes .

6. Step - 6 , After 20 minutes open the cover . Chicken  are completely tender , soften  and cooked .  Once  the  curry is done .  Now switch  off the flame .

7. Transfer to a serving plate .

8. Serve hot  with  any  rice  preparation or any  Indian breads .