3. MUTTON KORMA ( SHAHI - BOHRA STYLE )

3. MUTTON KORMA ( SHAHI - BOHRA STYLE ):

Ingredients ( 6-8 Servings ):-

3/4 kg Lamb/Mutton pieces, 1 tablespoon ginger-garlic paste, 1/2 teaspoon cumin seed ( black ), 1 big cardamom, 4 cloves, 1 piece cinnamon, 5 pepper corns, 1/2 cub yoghurt, 1 teaspoon chilli powder, 2 to 3 onions chopped, 1 1/2 teaspoon saffron ( pinch of yellow colour ), 5 to 6 green chillies, 10 to 12 almonds blanched and slices and 2 tablespoon cream.

Method:-

Thoroughly clean and wash mutton/lamb pieces with water. Grind all remaining dry-ingredients. Heat crushed saffron and soak in 2 tablespoon hot milk. Mix together yoghurt, chilli powder, green masala(spices) paste, grinded dry-spices powder and lamb/mutton pieces. Keep it for atleast 1 hour. Heat oil and brown onions. Fry all for a few minutes including mutton/lamb pieces. Cover and cook on slow fire/heat till mutton/lamb pieces are tender. Add warm water if necessary. Add saffron, almonds and cream. Mix very well, cover and cook for another 10 minutes, or more. And serve hot with any bread or chappati or nan.

2. CHICKEN COOKED WITH FISH MASALA

2. CHICKEN COOKED WITH FISH MASALA:

Ingedients ( For 8 Servings ):-

1 kg. Chicken pieces, 1 teaspoon salt, 1 tablespoon crushed red chilli, 2 tablespoon coriander seeds, 1 tablespoon pomegranate crushed seeds, 1 dessert spoon oil and 2 onions (medium-size) chopped.

Method:-

Properly wash chicken pieces with water and keep it on a clean plate. Heat oil in a pan. Add chopped onions, salt and chicken pieces. Cook it till it becomes tender. When water is absorbed and chicken is almost cooked, sprinkle crushed red chilli/crushed pomegranate seeds/corriander seeds ( known as: Fish Masala/Spices ). Mix well and serve hot with chappatis/parathas or nans Or bread.

Cooking Recipes for Chinese, Indian & Pakistani Delicious Foods

1. CHICKEN WITH CHILLI:-

Ingedients (for 6-8 Servings):

Chicken boneless 4 pieces or 1/2 kg. approx., 1/4 kg spring onions, 1/4 capsicum, 1/2 cup oil ( sunflower or mustard ), 1 to 2 tablespoon vinegar ( white or red ), 2 to 3 tablespoon cornflour, and 1 teaspoon Chinese Salt (Ajinomoto). Soya sauce and chilli sauce ( add later as per your taste )

Method:

Thoroughly wash boneless chicken pieces. Boil with salt and 4 cups of water. Cook till chicken becomes tender and 2 cups stock left. Cut boneless chicken into small pieces about 1 inch-size. Cut capsicum and spring onions into thin slices. Heat oil in a pan. Fry chicken pieces, spring onions and capsicum for 5 minutes. Add chicken stock, vinegar, and soya sauce. Blend cornflour in water and add to the chicken mixture. When mixture becomes thickened, remove from fire (heat). Serve hot with chilli sauce as per your taste.