thebookworm

Recipe of honey chicken. 1) Marinate chicken with soya sauce and salt for at least 2 hrs. 2) Take out the chicken in another pot and mix cornflower powder . 3) light fry in white oil 4) take out chicken. 5) add sukno Lanka and little garlic. Fry till the smell comes out. 6) add  white til (তিল)finely chopped green capsicum and chopped green chili. 7) when ready add chicken and honey ( 3/4 tbs for 300g chicken) Cover. Cook in low heat. 8) check salt. May add black pepper powder as per taste. 9) add little lemon juice before and serve.

TARIWALA METHI GOSHT A typical UP style Mutton curry with semi thick gravy (Tariwala) flavoured with Kasuri Methi. Though the recipe required boneless mutton, I added a few bones to enhance the flavour. Best eaten with long grain Rice or Roti 500gms Boneless Mutton 1large Onion finely sliced 2 medium Tomatoes Chopped finely 1½tsp Coriander Powder 1tsp Cumin Powder ½tsp Turmeric Powder 1½tsp Deghi Mirch 1tsp Ginger Paste ½tsp Garlic Paste 1½tsp Kasuri Methi 1 Bay Leaf 1" Cinnamon Stick 4 Green Cardamom 4 Cloves 4tbsp Mustard Oil Salt to taste Heat Oil, temper Bay Leaf, Cinnamon, Green Cardamom and Cloves. Add in the Onion and fry till slightly browned. Now add in the Ginger Garlic Paste . Sauté till well browned. Add about half a cup of Water and cook the Onions till mushyand starts to leave the Oil. Tip in the Meat along with Tomato and Salt. Cook on low flame till all the moisture from the meat has been absorbed. Fry well till meat is browned. One by one

Dhania Chicken   For marination: Chicken - 500g ; curd - 1/2 cup ; salt - 1 tsp Garlic paste 1 tsp  ginger paste - 1 tsp Finely chopped onions -1 large (Indian size)  Finely chopped green chilies - 1 tsp Coriander leaves  - 1/2 bunch 1/2 tbs white oil Sugar - as per taste        i)   Marinate chicken for 1-2 hrs        ii)   Add ginger- garlic paste.        iii)  In a non- stick pan, heat oil and saute onion        iv)  Add chicken, chili and cover with lid.        v)   Keep in low heat        vi)  Add salt and sugar as per taste after some time and cover        vii)  Add coriander paste, when chicken is tender        viii)  5 min before,  put a slice of lemon on it and cover (for scent)/ or it can be done during re-heating        ix)   Take lemon out and serve               (no water)

Murg Makhani     For marination: Chicken - 700g ; garlic paste - 1 tbs : curd - 1/2 cup ; red chili powder - 1 tsp ; maida - 1/2 tbs ; salt 1 tsp ; white oil - 1 tbs For gravy : Chopped tomato - 500g ; grinded green elachi - 4-5 ; clove - 4-5 ; ginger paste - 1 tsp ; garlic paste -  2 tsp ; turmeric powder - 1/2 tsp ; black pepper powder - 1/2 tsp ; sugar - 1 1/2 tsp ; shahi garam masala powder - 2 tsp ; kasuri methi 2 tsp ; green chilie - 4-5 (half sliced) ; salt -  as per taste ; 1 cup water. For tarka : Finely chopped onion - 1(Indian size) ; butter - 1 tbs ; white oil - 1 1/2 tsp        i)   Marinate chicken 4-5 hrs in freeze (can marinate overnight and cook in the morning)        ii)  Put all the ingredients for gravy in a micro- oven bowl, cover it and cook for 12 min at 100% power. Take out and let it cool down.        iii) Put the marinated chicken on a crusty plate and cook for 7-8 min without lid at 100% power.Take it out.        iv) Put oil in a separate bow

https://www.google.com/amp/www.geniuskitchen.com/amp/recipe/oatmeal-raisin-walnut-cookies-498090