Dahi Methi Ka Murg Ingredients:

• 500 g Chicken
• 1 small bunch Methi Leaves (Fenugreek, finely chopped)
• 1 Onion (finely chopped)
• 1 tsp Ginger Garlic Paste
• 2 tbsp Green Chilly Paste
• 1 tsp Garam Masala Powder
• 1 tsp Shah Jeera (Cumin)
• 1/4 tsp Cinnamon
• 1 tsp Bay Leaf
• 5 tbsp Dahi/Curd/Yogurt (thick and beaten)
• Salt to taste

How to make Dahi Methi Ka Murg:

• Heat oil in a deep bottomed pan. Add shah jeera, bay leaf, and cinnamon sticks.
• Let them splutter and then add onions. Fry them till they turn translucent.
• Now, add methi leaves and fry. Mix in green chili paste, ginger-garlic paste and salt. Fry till the oil separates.
• Next, add chicken and cook it until it becomes tender.
• Remove the pan from heat.
• • Add curd, put the vessel back on heat and cook until it is done.
• • Serve hot.

Cocktail Kheer Ingredients:

• 1 Carrot
• 1 Litre milk
• 2 tbsp Ghee
• 250 gms Sugar
• 3-4 cups Hot Water
• 8 Pista
• 4 Elaichi
• 8 Badam
• 8 Kaju

How to make Cocktail Kheer:

• Soak pista and badam in hot water for about an hour.
• Meanwhile grind the carrot after peeling off its skin.
• Heat ghee in a pan and add elaichi to it.
• When it gets fried, grind it to a powder.
• Peel off pista and badam skin and blend them in the mixer adding a little milk (2-3 tbsp).
• Boil the remaining milk in a nonstick pan for about 15 to 20 minutes on low flame.
• Now add the pista -badam paste, grounded carrot and the elaichi powder to milk.
• Stir the mixture for about 10-15 minutes.
• Now add sugar and boil for another 10 minutes.
• Cocktail Kheer is ready to serve.

Achari Gosht Ingredients

• 1 ½ pounds or 800 grams of Mutton (boneless)
• 5 Whole Red Chillies (Lal Mirch) (more or less may be used depending on taste preferance.)
• ¾ cup Onions (pureed)
• 1 tsp. Ginger Paste (Pisi Adrak)
• 1 tsp. Garlic Paste (Pisa Lehsan)
• 1 tsp. Cumin Seeds (Saabut Zeera)
• 1 tsp. Mustard Seeds (Rai)
• 1 tsp. Nigella Seeds (Kalonji)
• 1 tsp. Fenugreek Seeds (Methi)
• 5 Cloves (Loung)
• 15 grams of Jaggery (Gur)
• 1 tsp. Aniseeds (Sounf)
• ½ tsp. Turmeric Powder (Pisi Haldi)
• 1 tsp. Red Chilli Powder (Pisi Lal Mirch)
• Salt (to taste)
• 1 cup Plain Yogurt
• 4 cups Water
• ½ cup Mustard Oil

How to make Achari Gosht

• In a dish whisk the plain yogurt with one liter of water.
• In a microwavable dish heat the mustard oil until hot in the microwave. Add to the oil: the ginger paste, garlic paste, onion puree, cloves, mustard seeds, cumin seeds, nigella seeds, fenugreek seeds and aniseeds. And microwave on high for 8 minutes.
• Then mix in the red chilli powder, turmeric powder and salt and microwave for another 2 minutes.
• Add the mutton, whole red chillies, jaggery and curd water mixture and cook in a pot on the stove for about 15 minutes, or until well done.

Ingredients:

• 3 cups water
• 1 cup curd (dahi)
• 1/2 cup regular atta (dough)
• salt (namak) to taste
• 2 tblsp oil (tel)
• 1/2 kg mutton

For Marination:

• 2-3 green cardamoms
• 1 tsp jeera
• 2 pods garlic (lasan)
• 1 black cardamom
• 1/2 cup corriander leaves
• 1-6 green chillies
• 4 cloves (lavang)
• 1 inch piece ginger (adrak)
• 6 black pepper (kali mirch) corns
• 1/4 cup mint (pudina) leaves
• 1/2 onion (pyaj)

How to make dum pukht

• Mix completely mutton, curd and salt and keep aside
• In a mixer grind the marinate till it forms a fine paste.
• Mix the paste with the marinated mutton.
• Put in freezer for 6-8 hours
• Heat up oil in a thick-bottomed pan.
• Mix in marinated mutton and stir fry on a slow flame for 10 minutes or till the oil leaves the masala.
• Mix in the water.
• Cover the pot with a lid.
• Seal with aata and stir fry for 45 minutes on a slow flame or till steam comes out of cracks in the aata.
• Cut off the aata and serve with nan.

Kofta Curry Ingredients:

• 300 gm Minced meat
• 1 tsp Garam Masala Powder
• 2 Green Chillies (chopped)
• 1/2 cup Thick Coconut Milk
• 2 Tomatoes (chopped)
• 1 Onion (chopped)
• 1 Egg
• 3 Bread Slices
• Salt to taste
• 3 tbsp Oil
• 2-1/2 cups Water
• Coriander Leaves for garnishing

For spice mixture:

• 1 tsp Cumin Seeds (powdered)
• 1 tbsp Coriander Powder
• 1 tsp Red Chilli Paste

How to make Kofta Curry

• Soak bread slices in water and then squeeze out the water.
• Put it into the minced meat taken in a bowl.
• Add green chillies, garam masala powder and salt.
• Add beaten egg to the minced mixture. Mix it well.
• Shape into 1/2 inch size balls.
• Fry the onions in oil till they turn translucent.
• Add tomatoes and fry again for 2 to 3 minutes.
• Make spice mixture in half-cup water.
• Add this mixture to the fried onions and tomatoes. Slow down the flame and pour 2 cups of water.
• Boil the gravy and add koftas one by one.
• Simmer the koftas in the gravy for about 5 to 6 minutes until they are cooked.
• Mix coconut milk in the curry and cook for a minute.
• Garnish with chopped coriander leaves and serve.