DAHI FISH

Ingredients:

•  500 gms Crap fish (Katla / Rui)
•  1 ½ tsp turmeric powder
• 3 pc green cardamom
• 3 pc cloves
• 1 stick cinnamon (1”)
• 1 tsp ginger paste
• 1 ½ tsp garlic paste
• 2 tbsp onion paste
• 1 tsp red chilli powder
• 100 gms yoghurt
• 1 tsp sugar
• ½ tsp garam masala powder
• 7 tbsp mustard oil
• Salt to taste

Method:

•  Coat the fish lightly with turmeric and salt & keep aside for 20 mins
• Whisk yoghurt & keep aside
• Heat oil in a pan fry the fish till light brown on both sides
• Drain fish & keep aside
• To the same oil add green cardamom , cloves & cinnamon  
• When it begins to crackle add garlic , ginger & onion paste stir for a min
• Add red chilli & turmeric powder stir  
•  Add the whisk yoghurt keep stirring so that it does not get cuddle
•  Add 1 cup of water & salt &  bring it to a boil
• Then add the fried fish simmer & let the fish get napped in the gravy
• Add 1 tsp of sugar cook till thick gravy remains
• Then add garam masala powder
• Serve with hot steamed rice

BUTTER CHICKEN

Ingredients :

• 1.3 kg chicken cut into medium pieces
• 1 tsp red chilli powder
• 3 tbsp lime juice
• Salt to taste

For Marination :

• 100 gms yoghurt
• 100 gms cream
•  2½ tsp garlic paste
• 2½ tsp ginger paste
• 1 tsp cumin powder
• 1 tsp saffron
• 1 tsp garam masala powder
• 1- 2 drops orange colour (optional)
• 8 tbsp refined oil

For Gravy :

• 200 gms butter
• 2 tbsp garlic paste
• 2 tbsp ginger paste
• 500 gms tomato pulp
• 5 tsp cashew nut paste
• 1 tbsp ginger chopped
• 4 green chillies deseed & chopped
• 1 tsp deghi mirch or paprika (for colour)
• 150 ml cream
• 2 tbsp coriander leaf (for garnish)

Method :

•  Make deep pricks on each chicken piece
•  Take a large bowl add lime juice, red chilli, salt & put the chicken in it & rub all over the pieces well, keep aside for 15-20 mins
• In another large bowl, whisk yoghurt & add all the remaining ingredients rub well into the chicken pieces , keep aside for 3-4 hrs
• Heat oil in a pan add chicken cook on medium heat until both sides turn golden brown
• Drain the chicken from the pan & keep aside
• In a pan melt half the quantity butter, add ginger & garlic paste stir over medium heat for 2 min
•  Add tomato pulp a bit salt & water (1¼ cup) cover & simmer for 5-8 mins
• Remove from heat & keep aside
• Melt the remaining butter in a pan , add chopped ginger , green chilli sauté over medium heat for a min
• Add cashew nut paste stir fry until col changes light brown
• Add deghi mirch or paprika powder  & stir
• Then add the tomato pulp bring it to a  boil & add the fried chicken pieces & simmer for 8-10mins
• Last of all add the cream & garnish it with chopped coriander & cream
• Serve with naan, roti or steamed rice 

HARIYALI GOSHT / GREEN MUTTON

Ingredients : 

• 500 gms mutton (medium size)
• 1 large size onion chopped
• 1 tbsp garlic paste
• 1 tbsp ginger paste
• 2 medium size tomato chopped
• ¼ tsp turmeric powder 
• 7 tbsp mustard oil
• 150 gms coriander leaves paste
• 4 green chilli paste
• Salt to taste

Method :

• In a pressure cooker cook the mutton with chopped onions, tomatoes, ginger paste, turmeric, salt & cup of water till the meat is tender
• Heat oil in pan & add the mutton (without the stock), add garlic paste  stir 2-3 mins
• Then add stock stir over medium heat
• Add chilli paste, coriander paste stir fry & cook till oil separates & thick gravy remains
• Serve with roti or nan