Non Veg Party Menu-1

Mirchi Ka salan:

Ingrediants:

2 cups long green chillies (bhavnagri chillies) or green peppers, cut into thick strips
1 tsp cumin seeds (jeera)
1/2 tsp mustard seeds (rai)
1/4 teaspoon fenugreek seeds (methi)
1/4 teaspoon nigella seeds (kalonji)
6 curry leaves
1/4 tsp turmeric powder (haldi)
2 tbsps coriander-cumin powder (dhania-jeera)
2 tbsps chopped coriander
5 tablespoons oil
salt to taste

to be ground into a dry peanut-sesame powder
2 tbsps peanuts, roasted
2 tbsps sesame seeds (til), roasted
1 tbsp cumin seeds, roasted

to be ground into a paste
6 cloves garlic
1/2 cup onions, chopped
1 cup tomatoes, chopped
3 tbsps freshly grated coconut

Method:
1. wash and slit the green chillies. remove the seeds and fry in hot oil until they turn whitish in colour. remove and keep aside.
2. in the same oil, add the cumin seeds, mustard seeds, fenugreek seeds, nigella seeds and curry leaves.
3. when the seeds crackle, add the paste and cook for 2 minutes. add the turmeric powder, coriander-cumin seed poweder, chilli powder and powdered peanut-sesame mixture. cook over a medium flame, sirring continously until the oil separates.
4. add 2 cups of water and tamarind pulp and bring it to a boil.
5. add the fried green chillies, coriander and salt and simmer until the gravy thickens.

i like my mirchi ka salan with naan and a few slices of raw onion.

Chicken Tikka:

Ingredients:

1 cup fresh yoghurt (should not be sour)

1 cup finely chopped fresh coriander leaves

2 tbsps ginger paste

3 tbsps garlic paste

3-4 tbsps garam masala

6 peppercorns/ 2 dry red chillies

3 tbsps lime/ lemon juice

1/2 tsp orange food coloring

1 kg chicken (breast or thigh) skinless and cut into 2" chunks

1 large onion cut into very thin rings

Lime/ Lemon wedges to garnish

1 tsp Chaat Masala (available at most Indian groceries)

Method:

Grind the chopped coriander (keep some aside for garnishing) and all other marinade ingredients (except yoghurt) to a smooth paste in a food processor.

Pour the above mix into a large bowl and add yoghurt. Mix well. Add the chicken pieces and mix well. Cover the bowl and refrigerate. Allow to marinate overnight.

Thread the chicken onto skewers and keep ready.

Preheat your oven or grill to a medium high temperature (200 C/ 400F/ Gas Mark 6).

Place the skewers on the grill racks in your oven with a tray underneath to catch drippings. Roast open till the chicken is browned on all sides and tender.

Remove from skewers and put the chicken in a plate.

Put the onion rings in a separate bowl and squeeze lime juice over them. Now sprinkle the chaat masala over them and mix well so the onions are fully coated.

Garnish the Chicken Tikka with these onion rings and serve.

Chicken Biryani:

 Ingredients

2 black cardamom

800 grams chicken medium pieces

2 tbsp chopped coriander leaves

2 stick cinnamon

2 number cloves and green cardamoms each

1/2 tsp cumin and coriander pdr

2 tbsp each of chopped ginger and garlic

2 cup basmati rice

2 number green chilli

1 tbsp javeri mace

1 tbsp lime juice

4 number medium sized onions sliced

2 tbsp oil or (ghee)

2 large onion fried

6 piece pepper corns

1/2 tsp saffron color

to taste salt

to taste turmeric

2 cup yoghurt

Method:

1. Grind the ingredients to be ground to a fine paste. Mix this paste with yoghurt and salt. Make cuts on the chicken pieces and rub this marinade into them well. Marinate in the refrigerator for at least four hours. 

2. In a large vessel combine the rice, water, salt and cook till the rice is half-done. Drain the excess liquid and spread the rice on a plate to cool. 

3. Heat the oil in a heavy-bottomed pan till hot and fry the sliced onions till they are crisp and golden brown. 

4. Add the marinated chicken pieces, mix well with all other ingredients and add fried onion 

5. In a large heavy-bottomed pan add chicken with marinade and top , a layer of rice topped with a portion of the saffron milk. In this way arrange alternate layers of melted clarified butter (ghee)/ butter, chicken, rice and saffron milk till they are all used up. Make sure the topmost layer is of rice topped with melted clarified butter (ghee) / butter and saffron milk. 

6. cook on high heat for first 10 min and next 10 min medium heat and next 10 in low heat 

7. cover it with a tight fitting lid. Cook on very low level 

8. Garnish with slices of boiled eggs, nuts or raisins.

Serve with raitha and rotis and white rice