Mutton Pakki Biriyani

Ingredients:

Oil 1 cup
Milk powder 1 /4 cup
Jayatri-nutmeg paste 1/2 TSP
Clove 5 pieces
peeper 8 piece
Cardamom 3-4 piece
Cassio-leaf 8 pieces
Hot water 8 cup
Mutton 2 kg
Potato 1/2 kg
Polao rice 1kg
Potato Bukhara 10 pieces
Chopped onion 2 cup
Ginger paste 11/2 TSP
Shahi jira paste 1TSP
Garlic paste 1 TSP
Sour yogurt 1 cup
Chilli powder 1TSP
Salt as required
pier 1 TSP
Ghee  1 cup
Biriyani spicy 1/2packet
Process:
Mix yogurt,spicies paste,chilli powder,salt and biriyani spicy with meat.Marinate it for 1-2 hours.Cook the marinated meat with oil.Cut potato and fry it.Wash rice and keep for ex-create water.Heat oil and ghee.Give chopped onion and stirred it.Fry chili.In the oil fry hot spices,cassio-leaf,and rice.After that pure water in the rice.When rice will be boiled give milk powder and salt.When rice will be half boiled give the  cooked meat.Cover it by giving potato bukhara.Cook it in light fire for 10-15 minutes.Give chili upon it and remove.At last it become ready for serve.

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Coconut Lemon Duck

Ingredients:

2 of duck
Coconut milk 6 cup
Yogurt 1 cup
Sweet yogurt 1/4 cup
Milk 1 cup
Chopped onion 1 cup
Onion paste 1 cup
Ginger paste 4 TSP
Garlic paste 2TSP
Cumin paste 1TSP
Peanut paste 2TSP
Poppy paste 2TSP
Turmeric powder 8TSP
Chilli powder 1TSP
Peeper powder 1TSP
Hot species powder 1TSP
Nutmeg Jayatri powder 1/2 TSP
Cinnamon 6 pieces
Cloves 6 pieces
Cassio leaf 4 pieces
Ghee 1/2 cup
Oil 3/4 cup
Salt as required
Green chilli 4-5 pieces
Chili powder 1/2 cup
Process:
Wash the duck. Take the pieces with leather.Wash those and mix with milk, turmeric.Keep it for 1 hour.Heat oil and ghee.Give onion.When onion turn into brown in colour give all paste of spices,Fry it for a while.Then give meat.Again fry it. Give salt,cardamom,cinnamon,cloves,chili,yogurt.Again fry it.After that give 5 cup of coconut milk and 2 cup hot water.Cook it by covering.When meat will be boiled and water will be dried out give 1 cup coconut milk,chili,hot spices,nutmeg Jayatri powder,green chili.Cook it in light fire.When oil will come up remove it by giving malai.Serve it with malai curry,Chitaruti,roasted hodgepodge and paratha.

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KASHMERI POLAO

 

Ingredients:

Polao rice 1 kg
Chopped onion 1 cup
Carrot in square size
Cassio leaf 2 piece
Clove 4  piece
Cinnamon 2 piece
cardamom 2 piece
Ghee 1/2 cup
Milk powder 1/4 cup
Salt 1 TSP
Raisin 3TSP
Spicy barbecue 1TSP
Dry fruits
Peanut 1/4 cup

Process:
Wash rice and keep it for excrete water. Heat ghee and fry onion for one minute.Then fry carrot in a pot and give rice, cassio leaf, cinnamon, cardimom.Then fry rice for 2 minutes. After that give milk powder. After 1 minute give salt and chilli.Pour hot water up to rice and remove it. Cover it by giving raisin.Keep in oven for 10 minutes.Again give barbecue spicy,chilli,dry fruits and peanut.Again cook for 4 minutes.Then remove and serve .

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Painapple's jelly

Ingredients:

3 middle size Pineapple
Sugar 4 cup
Lemon juice as required

Process:

    Cut the pineapple in length slice with spoon.Mix sugar in slice pineapple and give heat.When it become concentrated stirred it with lemon  juice.After a while take down it and pure it in a bottle.When it become cool give lid.

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Tomato prawn

Ingredients:

Middle shape prawn 1/2 kg
Mustard paste 1/2 cup
Slice tomato 1 cup
2 middle  size onion
Coconut paste 1/2 cup
Ginger paste 1/2 tsp
Cumin seed 1/2 tsp
Red chilli 2 tsp
Turmeric as required
2 Cassio-leaf
Oil and salt

Process:

    Mix turmeric with prawn and keep it  for a while.Heat oil in a pan and give cassio-leaf,onion.Fry i for a while and give all spices and cook it.When spices become roasted roast,give tomato pieces.When tomato will melt,give mustard and coconut paste.again boil,when come up give prawn and water.Cover it.Remove  it when thick gravy is formed.      

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Dessert

Ingredients:
Liquid milk 2 liter
Powder milk 1 cup
Polar rice(Sink it 2 hours into water) 1 cup
2 tsp pistachios pieces
Cardamom 2 pieces
Process:
    Heat the milk and make it one liter.Give rice into it.When it become boiled mix sugar and powder milk with it.Stirred it at lower heat when it become concentrated give pistachios and cardamom.Then take down it.When it become cook serve it.

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Orange Chicken Koptakari

Chicken Chest meat 1/2 kg
Ginger paste  1tsp
Garlic paste 1/2 tsp
White pepper powder 1/2 tsp
Salt as required
Lemon juice 1 tsp
Corn flower peanut
Pesta Raisin kisan cheeses 1/4 cup
Egg 1 piece
Oil as required
Ingredients for Cooking Kopta:
Onion paste 1/2 cup
Ghee 1/4 cup
Oil 1/4 cup
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
 Yougurt 1/2 cup
Salt as required
Raisin and peanut 1/4 cup
White  pepper   1/2 tsp
Orange juice 1 cup
A few outer layer of orange
Process of making Kopta:
            Make the meat paste mix,garlic paste,Ginger paste,salt,white  pepper    ,lemon juice,corn flower,with meat paste,then mix peanut paste,raisin cheese and make kopta in round shape.Then give peanut mix into kopta and make it round ball.Fry the ball into oil.
Process of Cooking kopta:
            Heat ghee and oil,then boil,onion paste,other spices and orange juice.Then give the fried kopta and cook it.Before finishing the  cook give 1 pinch sugar.Then serve it giving  chili powder.Peanut and paste upon it.

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