MIXED VEGETABLE SOUP

Ingredients:

1.  1 tbspn butter
2. 2 cup chopped mix vegetables (carrots, green peas, corn, cauliflower, red pepper)
3. 1 onion finely chopped
4. 1 tbspn ginger garlic paste
5. 1 green chilly finely chopped
6. 1-2 tomato puree
7. 4 cups of water
8. salt and pepper to taste
9. 2 tbspn corn flour.
10. 1/2 tspn garam masala(optional)
11. 2 tsp coriander leaves (dhania patta) (chopped)

Procedure

1. In a pan, Add butter, fry onions till translucent, 
2. Now add ginger garlic paste, green chilly and fry till raw smell goes, 
3. add tomato puree, saute for 2-3 min
4. add salt and pepper (garam masala)
5. Add  mixed veggies and mix well
6. add the water and keep boiling till the veggies are cooked
7. now add corn flour(mixed well in  1/4th cup room temp water) to thicken the consistancy
8. once thickened now add coriander leaves and boils for another 1-2 min
9. serve hot.

CHICKEN XACUTI

Ingredients

1. 1kg chicken
2. 20 garlic cloves
3. 3 inch ginger
4. 1/2 bunch coriander leaves
5. 4 green chillies
6. 1 tspn turmeric
7.  1 tbspn oil
8. 1/2 large coconut/ 1 small coconut grated / 1 cup frozen coconut
9. 4 large onions sliced
10. 8 kashmiri chillies
11. 2 inch cinnamon
12. 2 cardamons peeled
13. 1 Star anise deseeded
14. 1/2 nutmeg
15. 2 tspn peppercorns
16. 20 cloves
17. 2 tbspn coriander seeds
18. 1/2 tspn fennel seeds(badishep)
19. 1 tspn poppy seeds (cos-cos)
20. 1 mace
21. 2 tbspn ghee
22. 4 large onions
23. 10 flakes garlic
24. 2 tomatoes chopped

Procedure

1. clean chicken add salt
2. grind garlic, ginger,coriander leaves, green chillies, turmeric,
3. apply the above paste to chicken n marinate for 1-2 hrs or overnight too
4. fry coconut and onion in a pan till light brown and allow it to cool and then grind to a paste
5. roast kashmiri chilly and keep aside
6. roast cinnamon, cardamons, poppy flower nutmeg, peppercorns, cloves and keep aside.
7. roast coriander seeds, badishep, coscos, mace, and keep aside
8. once cool grind all the roasted ingredients to a powder
9. in a pan, fry chopped onions, chopped garlic with oil
10. add marinated chicken
11. cook till chicken changes colour or till tender
12. add coconut paste and ground powder and allow to cook for 10 min (close lid)
13. add tomatoes and simmer for 5 min
14. serve hot with bread, chapathi or rice.

EGG BIRYANI

 Ingredients

1 cup Basmati rice (soaked for 1/2 hour in water)
2 tomatoes (peel and make juice/paste)
1/2 cup water( total 1 and 1/2 cup including tomato juice)
1 cardamoms peeled,
2-3 cloves,

1″ cinnamon,

2 bay leaf,
4 peppercorns
salt to taste
1 tbspn oil/ghee
-----------------------------------------------------------------------------------------------------------------------
1/4th cup grated coconut/ frozen
1 tsp coriander seeds
1 tsp oil/ghee
-------------------------------------------
4 kashmiri chillies/ 1 and 1/4th tspn chilly powder (can reduce if you want less pungent)
1/2 tspn garam masala
2 green chillies
1" ginger chopped
2 cloves garlic
-----------------------------------------------------------------------------------------------------------------------
 1/4 cup yogurt/curd
1/2 bunch coriander leaves
-----------------------------------------------------------------------------------------------------------------------
4boiled eggs(peeled and cut into quarters) (boiled baby potatoes for veggies)
2 onions(sliced fine/thin)
oil to deep fry

 Procedure:

For rice:

1. In a nonstick pan add oil and fry all the spices till aroma comes (from first part of the ingredient section)

2. now add rice and mix well with the oil and spices

3. once mixed add tomato juice and water (total 1 and 1/2 cup only)

4. Add salt and allow the rice to cook.

5. once rice is done spread it on a plate or in a wider pan and let it cool completely. 

For paste:

1. now in pan add a little oil and roast coriander seeds

2. add grated coconut and fry till golden brown( keep aside for cooling)

3. now add all ingredients from third part of ingredient section and grind till u get a fine paste.

4. now grind coriander leaves into fine paste separately and mix it with yogurt and keep aside.

For Deep frying:

1. in a pan add oil to deep fry, heat it up

2. Add sliced onion and fry it till crispy golden brown in colour don't burn it but it should be crispy

3. keep the fried onion on a tissue for the oil to drain

4. now fry the cut boiled eggs(optional) and keep on tissue to drain oil

Final step to Biryani:

1. now add oil in a big kadai (u can use the deep fried oil) add the ground coconut masala paste and cook till raw smell is gone.

2. now add fried egg and mix well so that the egg is coated with the masala

3. now add coriander yogurt mix to it and heat it on low flame.

4. add salt if necessary depending on the salt you added in the rice.

5. add rice and mix well so that all masala is equally coated 

6. add 1/2 of  fried onions and mix well

7. close the lid and allow the rice to heat up on very low flame and get the aroma spread into the rice.(keep for 5-8 min)

8.now open lid and add remaining fried onions and chopped coriander leaves to garnish

9. cook for another 2 min and serve hot.

(For Vegetarians used boiled baby potatoes and fry them in oil instead of egg rest procedure remains the same)