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Pindh Da Dhabha

For the stuffing

• Ύ cup crushed dry fruit
• 1tbsp yellow kismis (cut into pieces)

• Salt to taste 50 grams mawa
3 drops kewra essence

Fry mawa a little. Add all Ingredients and keep aside.

For covering
• ½ kg boiled and mashed potato
1 tsp ginger chilli paste
1 tbsp maida

• Salt to taste 5 slices of soaked bread
• Ό tsp red chilli powder
2 drops kewra essence

Mix all Ingredients well. Divide into lemon size balls. Put prepared stuffing; seal well, deep fry in oil, keep aside.

For the gravy
• 2 big onion-grated
3 tbsp ghee
½ tsp red chilli powder
2 drop kewra essence

• Salt & sugar for taste. 6 cloves garlic crushed
3 big blanched tomatoes
Ό tsp clove, cinnamon, &cardamom powder.
½ cup cream

Heat ghee in a kadhai. Add shajeera, onion, garlic. Fry well. Put rest of the Ingredients and blend in a mixer for few seconds. Put 1cup water, salt, sugar, and kewra essence. Add cream and fried koftas (oval). Serve hot.

Butter chicken

• 500 gms boneless chicken (marinated with ½ cup/100gms curd)
• 1 tsp garlic paste
• 1 tsp pepper
• 1 tsp garam masala

• 1 tsp salt
• 1 tsp chilli powder
• 1 tsp ginger paste
• ½ tsp tandoori orange red colour

Grill the marinated boneless chicken for 1-2 hour.

 If not using a griller, boil chicken pieces in its own marination without adding water. Cook for 7-8 minutes without a cover. Put these pieces on the screw cook on normal gas flame till the chicken is blackish around the corner. Add these pieces to butter chicken gravy along with marination.

Malai chicken


• 500 gm chicken
• ½ tsp ginger paste
1 Ό tsp kesar
• 2 tbs cashew or badam powder
• ½ tsp garam masala powder
• ½ cup fresh malai
• 1 bay leave 1 tsp garlic paste

• 1 Ό tsp salt
• 6 green chillies (broken into 2-3 pieces)
• 1tsp ajwain
• ½ cup curd
• ½ cup oil
•1 large onion grated

Heat oil fry bay leaves add onion fry till transparent. Add chicken, garlic, ginger and salt. Fry till pale (light pink). Add kesar, green chillies, almond powder or cashew powder, garam masala powder ajwain and curd, cook till oil separates. Add Ύ cup water cover and give a simmer for 8 to 10 minutes. Slightly add beaten malai and simmer for 5 to 7 minutes and serve.

Punjabi Chole (Channa Gram with potatoes)

Required -
1 cup Kabuli channa (soaked overnight and boiled with 4 cups water) 1/4 kg boiled peeled and chopped potatoes, Salt. 1/2 tsp, Cardamom powder, 3 tsp oil, 2 tsp Chaat masala powder
Finely chop -  Half inch piece ginger, 4 green chillies, a handful of mint and coriander leaves.

Heat oil, fry ginger and green chillies for a minute add chaat masala and cardamom powder, fry for a minute, and then add channas with the stock. Bring it to a boil; add potatoes, salt and chopped mint and coriander. Simmer for ten minutes; serve hot with a sprinkle of chopped mint leaves on top.

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