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Tuesday, May 16, 2017

Home made sattu/ घर पर बनाएं सत्तू






Sattu is prepared by dry roasting grains or grams, mainly barley or bengal gram, The dry powder is prepared in various ways as a principal or secondary ingredient of dishes. Mainly sattu is used in regional cuisine. In bihar, sattu is commonly served cold for breakfast as soft dough. It is used for liiti stuffing also.


Preparation time--- 20 minutes
Cooking time --30 minutes


सामिग्री:-



  1. जौ २५० ग्राम 
  2. भुना हुआ चना छिलका रहित २५० ग्राम 

विधि:-


  1. जौ को 5 से  6 घंटे के लिए भिगो दे पानी निकाल कर सुखा लें 
  2.  भरी तले का बर्तन गरम करके इसमें जौ को बहुत ही धीमी आंच पर कम से कम १५ मिनट के लिए भून लें (आप देखेंगे जौ थोड़े-थोड़े फटने से लगेंगे). 
  3. अब मिक्सी में चने के साथ महीन पाउडर बना,  लें छन्नी से छान कर  टाइट जार में रखें।
  4. आप इससे चाहें तो सत्तू के पराठे, सत्तू की कचौड़ी, या फिर लिट्टी बना सकते हैं, गर्मियों में सत्तू की ठंडी ड्रिंक भी बना सकते हैं।  


                                                 

                                                   Recipe in English 

Ingredients :-


  1. Jau/ Barley 250 gm.
  2. Roasted chana withour skin 250 gm

Method:-



  1. Soak jau for 5 to 6 hours drain the water keep it in sun light for a day. 
  2. Heat a heavy bottom pan or kadhai, then dry roast the jau on slow flame. It will take about 15 minutes.
  3. Cool and grind with chana into the fine powder in mixer grinder, sieve and keep in air tight jar.
  4. You can make sattu drink, sattu ki kachaori, sattu ka paratha and litti also.

Saturday, May 6, 2017

My Plattershare Feedback




                Complete food Networking Website for Food Bloggers, Chefs, Foodbusinesses and Food Stories 






It's been almost two years since I joined plattershare, as suggest by an another food blogger. I have heavily benefited by connecting to plattershare and am sure the same would continue to happen in the future.
Plattershare happens to be a platform where you can find innovative recipes, know about healthy and delicious food as well as get to know home chefs and their cooking methods. Plattershare provides a impeccable platform for home cooks to be known to the world along with their interesting ideas for delicious recipes.


On plattershare, home cooks such as my self, can share their recipes and show off their talent for cooking without any hesitation. It also gives us an opportunity to share our personal cooking stories.
Plattershare is administered in an impeccable manner by Mr. Ankush Dhiman and Kirti Yadav.
To keep the home chefs hooked , every week there is a special themed competition on Plattershare, where upon winning the same, the winner is awarded with hefty prizes.
Besides the weekly competitions, Plattershare also hosts big competitions which is usually judged by most famous and successful chefs in India, boosting the home chefs to cook innovative recipes.
The three most exciting features on Plattershare for me are;
1) Weekly recipe themed contest, which I happen to win once.
2) Contributor of the week, also which I happen to win once.
3) BellyNirvana Program, through which some handful of home chefs receive organic ingredients from BellyNirvana using which they cook innovative recipes and posted them on Plattershare , sharing their reviews. This program stand out from any other cooking program as it introduces home chefs like myself to the organic products, making our lifestyle and eating habits healthier.



The tasty likes and delicious comments received on our posts (on Plattershare) by other bloggers boosts our confidence and motivates us to introduce innovation in our daily cooking.
One of the best and probably the most important element of plattershare is the fact that it restricts plagiarism and ensures that the credit for recipes posted by home chefs is owned to them only.
What I would like to see, if possible, on plattershare is for them to conduct cooking classes on certain intervals so the fellow home chefs would get to meet in person and more people would join this lovely platform.
Also, there should be more programs like BellyNirvana, if not about organic food products then something else so we the home chefs would learn something and take a step ahead towards healthy lifestyle.
I, from the depths of my heart, would want to thank Mr. Ankush Dheiman and Ms. Kirti Yadav for giving us, the home chefs, a platform so surreal that we could also be known and know our talents, find the creativity inside our self's and learn form each other sitting miles away.

Friday, April 28, 2017

Moong Dal Kulfi/ मूंग दाल कुल्फी




 

 

 

Arrival of summers means cool-cool kulfi, ice-cream, cold drinks, shikanji etc. Because of the hot winds, the body starts dehydrating, thus consumption of more water and cold things becomes necessary to keep it hydrated. Kulfi is one of the loved desserts in summer, and it is made by adding dry fruits or mawa etc. to the milk, but here I made the kulfi from Dhuli Moong Dal which turned out to be delicious. It does not require too many ingredients and yet was the best in taste.

  

Preparation Time---25 minutes
Cooking time--45 minutes
Serves ---4






     

 

                                            Recipe in English 


Ingredients:-



  1. Dhuli moong dal 2 tbsp
  2. Full cream milk 1/1/2 liiter
  3. Milk made 1/2 tin
  4. Green cardamom 2 no
  5. Yellow food color 1/2 tsp 
  6. Desi ghee 2 tbsp
  7. Melon seeds 1/2 cup
  8. Chopped cashew nut 1 tbsp optional

Method:-


  1. Wash and soak the dal for 25 minutes and then drain the water, wash two three times again .
  2. dry roast the melon seeds then keep aside.
  3. Heat the ghee in a pan then fry the dal till it becomes light golden, so the dal doesn't smell anymore. Turn off the gas.
  4. Now make a smooth paste with melon seeds, cardamom  and dal by adding little milk. Strain with muslin cloth. 
  5. Put the milk in a heavy bottom pan, bring it to a boil then add the paste, cashew nut and yellow food color, turn the heat on sim, Stir continuously and cook until the mixture gets thick, add milk made and mix well. Turn of the gas.  strain the mixture again.
  6. Cool and pour into the mold, refrigerate it for 4 to 6  hours.
  7. Serve chilled.


Note ;- You can also add some chopped pistachio.




सामिग्री;-

  1. फुल क्रीम दूध 1/1/2 लीटर 
  2. धूलि मूंग दाल २ बड़ा चम्मच 
  3. मिल्क मेड १/२ टिन 
  4. इलाइची २  नग 
  5. पीला खाने वाला रंग 1/२ छोटा चम्मच 
  6. खरबूजे के बीज १/२ कप 
  7.  देशी घी २ बड़े चम्मच 
  8. बारीक कटे काजू १ बड़ा चम्मच जरूरतनुसार 

विधि;-

  1. सबसे पहले दाल को धोकर १० मिनट के लिए भिगो दें, अब कम से कम 3 बार धो लें  
  2. खरबूजे के बीज को सूखा ही पैन  में भून लें और अलग रखें। 
  3. अब  पैन में घी को गरम करें लगातार  चलाते हुए दाल को हलकी गुलाबी हो जाने तक भून लें ताकि दाल की महक जाये अब दाल को निकाल लें और गैस बंद कर दें। 
  4. अब दाल, खरबूजे के बीज और इलाइची को थोड़े से पानी के साथ मिक्स में महीन पेस्ट बना लें। 
  5. एक भारी तले के बर्तन में दूध को चढ़ा दें एक उबाल आने पर इसमें दाल का पेस्ट, काजू और पीला रंग डालें, बहुत धीमी आंच पर लगातार चलाते हुए मिश्रण के गाढ़ा होने तक पकाएं अब इसमें मिल्क मेड डालें और मिश्रण को अच्छी तरह से मिलाकर गैस बाद कर दें,  मिश्रण को छानकर   ठंडा करें। 
  6.  कुल्फी के मोल्ड में डालकर ४ से ६ घंटे के लिए फ्रीज करें। 
  7. निकाल कर  ठंडा -ठंडा सर्व करें। 




नोट;- आप चाहें तो बारीक कटे पिस्ते भी डाल सकते है।




















Friday, March 17, 2017

Lauki aur Mangodi ki sabji/ लौकी और मंगोङी की सब्जी




     

Preparation time----25 minutes

Cooking time 35 minutes

Serves---4




 Bottle Gourd and moong dal Vadi's vegetable is made in North India and is a favorite vegetable, mostly in Lucknow and Kanpur, it is made more during the rainy days. It is mostly made with Urad Dal Vadi but the Moong Dal is also very good with Wadi, it is a very simple and easy-to-use vegetable. It also does not require many ingredients.
I will make it with the moong dal wad made at home, if you wish, you can also make it from the market with the ladhi wadi, the time when the gourd is very soft and fresh, then this vegetable becomes very good, gourd sweetness makes  its taste doubles.





लौकी और मूंग दाल वड़ी की सब्जी उत्तर भारत में बनायीं और पसंद की जाने वाली सब्जी है,ज्यादातर लखनऊ और कानपूर में इसे बारिश के दिनों में अधिक बनाया जाता है।  यूँ तो इसे अधिकतर उरद दाल वड़ी के साथ बनाया जाता है पर मूंग दाल वड़ी के साथ भी काफी अच्छी लगती है, यह बहुत ही सिंपल और आसानी से बन जाने वाली सब्जी है इसमें बहुत साडी सामिग्री की आवश्यकता भी नहीं पड़ती है.
मैं तो इसे घर पर बनायीं गयी मूंग दाल वड़ी के साथ बनाती हूँ आप चाहें तो बाजार से लायी वड़ी के साथ भी बना सकते हैं, जिस समय लौकी काफी मुलायम और ताज़ी मिलती है उस समय यह सब्जी बहुत अच्छी बनती है, लौकी की मिठास के कारण इसका स्वाद दुगना हो जाता है.


 

 सामिग्री :-


  1. लौकी १ बड़ी 
  2. मूंग दाल की वड़ी १ कटोरी 
  3. अदरक की पेस्ट १ छोटा चम्मच 
  4. प्याज़ की पेस्ट २ बड़े चम्मच 
  5. उबले और बारीक कटे टमाटर १ कप 
  6. नमक स्वादानुसार 
  7. लाल मिर्च पाउडर २ छोटे चम्मच 
  8. हल्दी पाउडर २ छोटे चम्मच 
  9. धनिया पाउडर १ बड़ा चम्मच 
  10. हींग १/२ छोटा चम्मच 
  11. देशी घी २ बड़े चम्मच 
  12. सरसों का तेल ३ बड़े चम्मच 
  13. जीरा १ छोटा चम्मच 
  14. धनिया पत्ती सजाने के लिए 



 

विधि :-


  1. सबसे पहले लौकी को छीलकर धो लें और छोटे टुकड़ों में काट लें, पानी में रख दें अन्यथा काली पड़  जाएगी।
  2. अब देशी घी किसी पैन में गरम करके वडीयों को सुनहरा हो जाने तक फ्राई कर लें। 
  3. कुकर में तेल गरम करें और जीरा भून कर प्याज़ और अदरक की पेस्ट को सुनहरा भून लें। 
  4. अब इसमें हल्दी पाउडर, लाल मिर्च पाउडर, धनिया पाउडर, नमक और हींग डालें चलाते हुए २ मिनट के लिए पकाएं. 
  5. अब टमाटर डालें साथ ही १/२ कप पानी डालकर मसाले को तेल  छोड़ने तक पका लें। 
  6. अब वड़ी और लौकी डालें मिला लें और १/१/२ ग्लास पानी डालकर एक उबाल आने दें, अब आंच को धीमा करें ढककर २० मिनट तक पकाएं।  
  7. गैस बंद करें, धनिया से सजा कर गर्मागरम रोटी, पराठा या चावलों के साथ परोसें साथ ही सलाद के रूप में अलगजा परोसें (अलगजा बहुत ही पतली स्लाइस की हुई प्याज़ में नीबू का रस, नमक, भुना जीरा पाउडर, काली मिर्च पाउडर मिलाकर बनायीं गयी सलाद को कहते हैं )



-------------------------------------------------------------------------------------------------------------------------------------------------------------------------------

                                                         Recipe in English 

 

 

Ingredients:-


  1. Bottle guard / lauki1 large size
  2. Moong dal vadiyan 1 bowl
  3. Ginger paste 1 tsp
  4. onion paste 2 tbsp
  5. Boiled and chopped tomatoes 1 cup
  6. Salt as per taste
  7. Red chili powder 2 tsp
  8. Turmeric powder 2 tsp
  9. Coriander powder 1 tbsp
  10. Heeng 1/2 tsp
  11. Deshi ghee 2 tbsp
  12. Mustard oil 3 tbsp
  13. Cumin seeds 1 tsp
  14. Coriander leaves for garnish


 

Method :-



  1. Peel wash and cut into small deices the lauki put in water.
  2. Heat the ghee in a pan then fry the vadiyan till golden.
  3. Now heat the oil in pressure cooker crackle the cumin, add onion and ginger paste saute till the onion becomes golden brown.
  4. Add turmeric powder, red chili powder, coriander powder and salt, heeng, stir and cook it for couple of minutes.
  5. Now add chopped tomatoes mix well add 1/2 cup water and cook the spices till oil separates.
  6. Add lauki and vadi mix well add 1/1/2 glass water, After a boil reduce the heat on sim, cover and cook for 20 minutes.
  7. Switch off gas, garnish with coriander leaves.
  8. Serve hot with chapati, paratha or boiled rice along with Algaja ( Algaja a salad prepare with thinly sliced onion, cumin powder, black pepper powder, salt and lemon juice). 

नोट----अगर आप कुकर बंद करके बना रहे हैं तो इसे सिर्फ धीमी आंच पर १० मिनट के लिए पकाएं।


Note ---  If you want to put the lid of the cooker in that case cook on slow flame for 10 minutes.

 





Thursday, March 9, 2017

Murg Badami/ मुर्ग बादामी




Badami murg is Almond base gravy dish which is made with almond and poppy seeds paste,  flavored with cardamom powder and whole spice powder.
This is an easy but creamy and spicy gravy based chicken recipe. Best goes with laccha paratha.
Usually cook with sliced onions but I used boiled onion  puree that gives a nice creamy taste. You can use sliced onions or simple onion paste.




preparation time---60 to 70 minutes
cooking time--- 25 minutes
serves---4

सामिग्री-----



  1. चिकेन १ किलो 
  2. उबाला  हुआ बादाम ३० नग 
  3. उबली हुई प्याज़ की पेस्ट ४ बड़े चम्मच 
  4. अदरक और लहसुन की पेस्ट १/१/२ बड़ा चम्मच 
  5. लाल मिर्च पाउडर २ छोटे चम्मच 
  6. कश्मीरी लाल मिर्च ४ नग 
  7. हल्दी पाउडर १/२ छोटा चम्मच 
  8. नमक स्वादानुसार 
  9. भीगा हुआ पोस्तादाना/ खसखस  ४ बड़े चम्मच 
  10. दालचीनी २ टुकड़े 
  11. लौंग ६ नग 
  12. तेज़ पत्ता १ नग 
  13. हरी इलाइची पाउडर १ बड़ा चम्मच 
  14. सफ़ेद मिर्च साबुत १ छोटा चम्मच 
  15. जीरा १/४ छोटा चम्मच 
  16. दही १ कप 
  17. देशी घी ४ बड़े चम्मच 
  18. ताज़ी क्रीम १ बड़ा चम्मच 
  19. सजाने के लिए हरा धनिया 


बनाने की विधि--------


  1. बादाम को छीलकर रखें और ५ बादाम को पतली स्लाइस में काट कर अलग सजाने के लिए रख दें।  
  2. अब जीरा, सफ़ेद मिर्च, कश्मीरी लाल मिर्च, दालचीनी और लौंग को सूखा ही पैन में गरम कर लें फिर इसका महीन पाउडर बना कर रखें। 
  3. मुर्ग को साफ़ करके धो लें और एक बड़े बर्तन में रखें इसमें दही, अदरक, लहसुन की पेस्ट, १ चम्मच लाल मिर्च का पाउडर, नमक और हल्दी पाउडर डालकर अच्छी तरह से मिलकर १/२ घंटे के लिए रख दें। 
  4. खसखस और बादाम की महीन पेस्ट बना लें। 
  5. अब एक भरी तले के बर्तन में घी गरम करें इसमें प्याज़ की पेस्ट को गुलाबी हो जाने तक भूनें, तेज़ पत्ता और मैरिनेड किया हुआ मुर्ग, बची हुई लाल मिर्च पाउडर  डालें अच्छी तरह से मिला लें, गैस को धीमी करके ५ मिनट के लिए ढककर पकाएं। 
  6. अब बादाम की पेस्ट और १ ग्लास पानी डालकर ढक्कन लगा दें, १० मिनट के लिए पका लें। 
  7. क्रीम मिला लें और गैस बंद कर दें. 
  8. धनिया पत्ती और स्लाइस किये बादाम से सजा कर गर्मागरम लच्छा पराठा या फिर चपाती के साथ परोसें। 



Ingredients--


  1. Chicken 1 kg
  2. Blanched almonds 30
  3. Boiled onion paste 4 tbsp
  4. Ginger, Garlic paste 1/1/2 tbsp
  5. Red chili powder 2 tsp
  6. kashmiri red chili 4 no 
  7. Turmeric powder 1/2 tsp
  8. Salt to taste
  9. Soaked poppy seeds 4 tbsp
  10. Cinnamon 2 sticks
  11. Cloves 6
  12. Bay leaf 1 no.
  13. Green cardamom powder 1 tbsp
  14. White peppercorns 1 tsp
  15. Cumin seeds 1/4 tsp
  16. Curd 1 cup
  17. Ghee 4 tbsp
  18. Fresh cream 1 tbsp optional
  19. Coriander leaves for garnishing


Method-------


  1. Peel the blanched almonds. Finely slice 5 almonds, reserve for garnish.
  2. Dry roast the cloves, white peppercorns, kashmiri red chili, cinnamon, cumin seeds, cool and grind to a fine powder.
  3. Clean and wash the chicken. Put it into a large bowl, add curd, ginger, garlic paste, 1 tsp red chili powder, salt and turmeric powder, mix well and keep aside for 1/2  hour or mean while to cook.
  4. Grind together soaked poppy seeds and blanched almonds, make a smooth, fine paste.
  5. Heat ghee in a heavy bottom pan, add onion paste, saute till lightly browned, add bay leaf and marinated chicken, remaining red chili powder and ground powder, mix well, turn the heat on sim, cover and cook for 5 minutes.
  6. Add ground almond mixture and 1 glass of water, cover and cook for 10 minutes.
  7. add cream, mix well, switch off the gas.
  8. Garnish with almonds slivers and coriander, serve hot with laccha paratha or chapati.

Monday, February 27, 2017

indimeet berger express painting experience





Once again, IndiBlogger had held a meet in Delhi. Me being a little introvert, since I have started blogging, IndiBlogger gave me a great opportunity through these meetings to meet other bloggers from the community and helped me come out of my bubble and create my own identity. From the time of first IndiBlogger meet, I have tried to improve my social skills and open up to other bloggers of the community which helps in channeling great blogging ideas. IndiBloger is an amazing platform where one gets an opportunity to create their identity amongst several other bloggers and get to know them and their blogs better.



Unlike the past where Megha Gupta, a fashion blogger, is always there to accompany me to the meet, this time I had no company as she couldn’t make it to the meet. However, this meet gave me an opportunity to meet new bloggers like Preeti Chauhan, Dr. Mandira, Shwetab, Joyti Arora and Jhilmil. I was aware of these bloggers and their work but this was the first time I got to meet them in person and know them better.

 The registration process was little different as opposed to the previous meets, it was to start with an invite from IndiBlogger for which I had been waiting for impatiently so I put up the request twice and got my invite.

This time the meet was held pretty far from my house in Dawrka at Venvata by Taj but that didn’t stop me from going. Like always it started with registration through QR code scanning and we were given a twitter badge with our names on it which looked pretty awesome. The energized team of IndiBloger was all set to kick start the event, the opening lines were given by Anoop and we were handed out an envelope containing 5 slips. The slip had links for various bloggers and we had to get those bloggers to sign their respective slips. Unfortunately, there were only two bloggers in the meet available to sign the chits that I had, one being Mr. Khardooja and other being my own.

Followed by this was the speech by Mr. Das on the new concept of how to save time and money using the new tools introduced by Berger Paints and how his team of profession painters were able to do wonders with the same. The team of professional painters could paint a whole house without damaging or letting a single drop of paint on the furniture. These professionals are trained by the Berger in their academy. Mr. Das informed us on how they have already trained over 21000 professional painters along with the knowledge of new tools introduced to market by Berger. While he was explaining about the new painting tools, we realized that once again there is a box being kept on our tables, the contents were a mask, gloves and a cap. This was for our next task where we were to form a team of eight members and smooth out the play-board using a sandpaper provided to us and later it was inspected by the team of Berger professionals, The purpose of this task was to educate us on how difficult and time consuming it is using the sandpaper on the wall as opposed to the new sanding tool from Berger. This indeed was true. This was tiring task, proving its worth for the Berger tools and was followed by tea break.

After the tea break, there were some boxes for every team containing material to write on various topics given out by the IndiBlogger team. Our topic was Swach Bharat and the painting done by our team mate Dr. Mandira was outstanding, with the guidance and ideas by all of us. The meeting was marked by giving out the best painting award to one of the groups.






And though the meeting was officially over the meet wasn’t, we were given the opportunity by Berger and IndiBlogger to understand and know more about the new tools by Berger with the help of their professionals.  The first tool was for sanding the walls of your house without facing the cloud of dust that usually is present when using the hand held sandpaper, the tool has as dust bag where all the dust gets collected and can later be dumped without creating a mess.  The second tool was for mixing the strainer, colour and water to create your desired colour without getting it on your hand or making a mess on the floor as it usually does. The third tool was the electronic painting roller which was a very efficient and convenient for painting the walls. The roller could be filled with paint and the wall can be painted in one go at the same flow. This eliminates the need to dip the roller in paint time and again. These tools not only save time but also are very efficient hence value for money.
Looking at the advancement of painting tools and how Berger is working towards making their consumers life easy without compromising on quality and cost, I cannot help myself but write this slogan for them – “Ghar rahe hit, Budget mei bhi fit”

As we got together for a group photo, this marked the end for an amazing IndiBlogger meet. With the hopes for more of such amazing meets by IndiBlogger to come in the future, we bid farewell to each other and headed our way. This event was a delightful experience where I made new bloggers my friends and overwhelmed to know my blog is known by them which makes me feel proud to be a part of IndiBloger family.








Sunday, February 19, 2017

Kesri murg tangdi kabab/ केसरी मुर्ग टंगड़ी कबाब



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Tangdi kabab is one of the most popular kabab in India, Mostly in north, Tangdi kabab is an appetizer served  in parties. Marinated chicken roasted in oven or tandoor can be serve with green chutney, onion rings and lemon slices. I gave a twist add some saffron along with little fennal powder that makes it more flavorful and delicious. can be serve with green chutney, onion rings and lemon slices. I gave a twist add some saffron along with little fennel powder that makes it more flavorful and delicious.

Preparation time----- 15 minutes
marinating  time---2 hours
cooking time---60 minutes
serves--- 4 to 5 

सामिग्री--------

  1. चिकेन लेग पीस १२ नग 
  2. टांगा हुआ दही १ कप 
  3. अदरक, लहसुन की पेस्ट २ बड़े चम्मच 
  4. स्लाइस की हुई प्याज़ १ बड़ी 
  5. नमक स्वादानुसार 
  6. सौंफ का पाउडर १ बड़ा चम्मच 
  7. सफ़ेद मिर्च पाउडर २ छोटे चम्मच 
  8. नीबू का रस ३ बड़े चम्मच 
  9. भुना जीरा पाउडर १ छोटा चम्मच 
  10. हरी इलाइची पाउडर १ छोटा चम्मच 
  11. जायफल पाउडर १ चुटकी 
  12. बेसन १ बड़ा चम्मच 
  13. केसर के धागे १ बड़ा चम्मच २ बड़े चम्मच दूध में भीगे हुए 
  14. मक्खन आवश्यकतानुसार 
  15. देशी घी २ बड़े चम्मच 

परोसने के लिए ---

  1. हरी चटनी 
  2. प्याज़ के लच्छे 
  3. नीबू की स्लाइस 

बनाने की विधि-------

  1. सबसे पहले बेसन को सूखा ही भून कर अलग रख दें। 
  2. चिकेन को अच्छी तरह से धो कर साफ़ कर लें साफ कपडे से पोंछ कर इसमें चीरा लगा लें। 
  3. अब एक पैन में घी को गरम करके प्याज़ को सुनहरा तल कर निकाल लें, इसे दही और केसर के साथ पीस कर पेस्ट तैयार कर लें। 
  4. अब एक बड़े बर्तन में दही की पेस्ट, सौंफ, सफ़ेद मिर्च पाउडर, जीरा पाउडर, नीबू का रस, जायफल पाउडर, इलाइची पाउडर, बेसन, अदरक, लहसुन की पेस्ट, पिघला हुआ मक्खन  और चिकेन के पीस को अच्छी तरह से मिलाकर २ घंटे के लिए रख दें। 
  5. अब चिकेन को निकालकर इसमें नमक मिला लें एक बार फिर से अच्छी तरह से सब सामिग्री को आपस में मिला लें। 
  6. ओवन को २५०% पर पहले से गरम करें इसकी ट्रे पर फॉयल पेपर लगा कर उस पर तेल लगा लें, चिकेन की पीस को अर्रेंज करें फिर २० मिनट के लिए रख दें, २० मिनट के बाद निकालें इस पर मक्खन लगाएं और अब ओवन को १५० % पर करें और कम से कम १५ मिनट के लिए और रोस्ट कर लें। 
  7. अब चिकेन के पीसेस को पलट कर फिर से मक्खन लगाकर १० से  १५ मिनट के लिए रोस्ट करें. 
  8. गर्मागरम हरी चटनी, प्याज़ के लच्छे और नीबू की स्लाइस के साथ सर्वे करें। 





                                                     Recipe In Englsih


Ingredients:-



  1. Chicken leg pieces 12 nos.
  2. Hung curd--1 cup 
  3. Ginger, garlic paste 2 tbsp
  4. Sliced onion 1 large size
  5. Salt to taste
  6. Fennel powder 1 tbsp
  7. White pepper  powder 2 tsp you can adjust as per your taste
  8. Lemon juice 3 tbsp
  9. Roasted cumin powder 1 tsp
  10. Green cardamom powder 1 tsp
  11. Nutmeg powder 1 pinch
  12. Gram flour 1 tbsp 
  13. Saffron threads 1 tbsp soaked in 2 tbsp milk 
  14. Butter for basting 
  15. Desi ghee 2 tbsp


For serving:-


  1. Green chutney 
  2. Onion rings 
  3. Lemon slice



Method :-



  1. Heat a pan and dry roast the gram flour.
  2. Clean and wash the chicken then make slashes in them.
  3. Heat the ghee in a pan and fry the onion slices till golden, put the fried onion in mixer jar and blend with curd and soaked saffron.
  4. Take a large mixing bowl add gram four, nutmeg powder, white pepper powder, ginger, garlic paste, cumin powder, cardamom powder, lemon juice, fennel powder, curd mixture,  chicken pieces and butter mix well.
  5. Cover and let it marinate for 2 hours.
  6. Now take the chicken out and add salt mix well.
  7. Preheat the oven to 250 degree, line the tray with foil paper and grease the tray with oil or butter then arrange the chicken pieces in the tray and put then in oven for 20 minutes, Take out the tray then bast with melted butter and reduce the heat to 150%  roast for 15 minutes more.
  8. Now need to flip the chicken pieces, bast with butter and again roast for 10 to 15 minutes.
  9. Serve hot with green chutney, onion rings and some lemon slices. 





   Note-----            If you want, you can also roast them using seekh. And you will not be needing to turn them, you just have to keep adding butter to maintain it's softness.


नोट----यदि आप चाहें तो इन्हें सींख पर लगाकर भी रोस्ट कर सकते हैं, और तब आपको इसे पलटना नहीं होगा सिर्फ मक्खन लगाना होगा राकी नहीं और मुलायमियत बानी रहे।