Mushroom Biryani

Basmati Rice - 2 Cup 
Water - 2 Cup

Coriander Leaves - ½ Cup

Mushroom - ½ Kg

Pepper Powder

Cumin Seed Powder -1 Tea Spoon

Turmeric Powder - ½ Tea Spoon

Ghee - 3 Table Spoon

Tomato Sauce - 2 Table Spoon

Garlic Paste - Table Spoon

Ginger Paste -1 Table Spoon

Onion - 4 No:

Raisins - 20 No:

Cashew Nut -12 No:

Salt- As Required

Boil the mushroom with pepper powder, cumin seed powder, turmeric powder, salt for 5 minutes. Heat 2 table spoon of ghee in a pan and sauté this with onion, garlic and ginger paste. To this add boiled mushroom and mix it well. To this add boiled rice, tomato sauce and cook it low flame for few minutes. Sprinkle it with fried cashew nut, raisins, coriander leaves. A tasty Mushroom biryani is ready to be served.

Chicken Loaf

Chicken – 1 Kg 
Onion - 400 Gram

Green chili - 12 No:

Ginger - 2 Pieces

Garlic - 1 No:

Masala Powder - 2 Tea Spoon

Turmeric Powder - ½ Tea Spoon

Milk - 1 Cup

Bread - 30 Slice

Egg - 6 no

Butter - As Required

Salt - As Required

Coriander Leaves - As Required

Pepper Powder - As Required

Heat the oil in a pan. Sauté the ginger, green chili, onion, garlic together. To this add boiled chicken (which is finely chopped), turmeric powder, Masala powder, coriander leaves, salt and mix it well. Cut the edges of the bread pieces and keep them spread on a baking tray. Apply the butter on the pieces and spread the chicken masala over them. Mix the milk and egg and pour it over bread pieces. Sprinkle pepper powder on the top of the bread and bake it.

Chicken Velvet

Egg White -10 No:

Chicken- 1 cup

Butte r- 4 table spoon

Salt - As Required

Pepper - As Required

Coriander Leaves - As Required

Brandy-1 Tea Spoon

Chicken Stock -2 cup

Corn Flour-2 Tea Spoon

Boil the chicken in water for some time and grind it into paste. To this add corn flour, salt, egg white (not beaten) and mix it well. Add ½ cup of water to this mixture, a few drops at a time, until you have a paste like consistency. Beat the egg white until they are just beginning to stiffen. Add ghee to this mixture.

Remove the pan from stove and stir the chicken paste. Return  to boil and simmer for some time until it sets. Boil the chicken stock, brandy (Not necessary to be added but gives a splendid taste when added), corn flour (2 Tea Spoon) and salt together. Pour this above the chicken paste and serve it hot.

Chicken Manchurian

Chicken – 1 Kg

Chicken Stock – 6 Cups

Maida - 4 Table Spoon

Chopped Celery- 4 Table Spoon

Soya bean sauce - 2 Table Spoon

Corn flour - 2 Table Spoon

Tomato sauce- 2 Table Spoon

Chili Sauce - 2 Table Spoon

Egg - 2nos

Aginamoto - 1 pinch

Pepper Powder - 2 Tea Spoon

Garlic - 8 cloves

Onion - 4nos

Capsicum - 2nos

Ginger - 1 piece

Oi l- 2cup

Salt - As Required

Mix maida, egg, corn flour, aginamoto, pepper powder to make a paste. Add the chicken to the paste. Heat oil in a pan and fry the chicken. Chop the garlic, capsicum, onion and ginger in to small pieces and boil these ingredients in chicken stock. To this add tomato sauce and chili sauce. Add the fried chicken pieces to this boiling mixture. Add celery and aginamoto and serve it hot.