MUSHROOM PULAO

INGREDIENTS:
2 cups rice
100 gm mushroom
1 onion (chopped)
2 tbsp oil
Salt to taste
1 tbsp whole garam masalas
½tsp garam masala powder
FOR GARNISHING:
SOME MUSHROOM
METHOD
Wash and soak the rice for 15minutes.cut mushroom into 2 and fry in oil.
Put in it whole garam masala and onion .fry till onion is brown. Add rice, mushroom, salt and 4 cups of water. Bring it to the boil. Cook the rice on a low flame till it is done.
Sprinkle garam masala.Serve hot decorated with some mushroom.

PANEER PARANTHAS

INGREDIENTS:
2 cups of wheat flour
1 cup paneer (mashed)
2 green chillies (chopped)
½ tsp red chilli powder
Salt to taste
¾ tsp black salt
½ tsp ajwain
Oil for cooking
METHOD
Make soft dough of wheat flour with water.
Mix together paneer and other ingredients.
Make balls of dough and fill with paneer.
Roll out parantha and cook on a tawa with oil.
Serve hot with butter and curd.

MISSA PARANTHAS

INGREDIENTS:
2 cups channa wheat flour
1 cup wheat flour
1 onion (chopped)
2 chillies (chopped)
Salt to taste
½ tsp red chilli powder
½ tsp ajwain
Oil for cooking
METHOD
Make a soft dough with all the indgredients and 2tbsp oil .
Make small but slightly thick chapptties and cook on a tawa, on both sides, putting oil.
Serve it hot with butter and acher.

BUTTER CHICKEN

Ingredients
For butter chicken:
1 whole chicken (approximately 800 gm)
400 gm tomato (blanched and pureed)
2tsp ginger paste
¾ tsp garlic paste
4gm cardamoms
2 cloves
½ cup cream
1 stick of cinnamon 2tbs cashew nut paste
1tsp red chili powder
2tbs butter 1 green chilly salt to taste

Method:

For butter chicken
Wash and cut the chicken into 8 pieces.

Heat butter in a heavy –bottomed pan.

Fry green chili, ginger and garlic paste; add tomatoes and all dry masalas cook till masala is done.

Add chicken pieces fry for 10 minutes along with masala.

Then add 1 cup of hot water cover and cook till chicken is done.

Add cream; simmer over a low flame for 2-3 minutes.

Serve it hot with tandoori roti and onion rings.
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