SHAHI EGG KORMA

Ingredients:
· Boiled Eggs 6 nos.
· Onions, sliced into medium thick roundels 2 nos. (medium sized)
· Onion paste 1 tbsp.
· Ginger-garlic paste 1 tbsp.
· Green chillies 6 nos.
· Tomato puree 3 tbsp.
· Cashew nut paste 1 tbsp.
· Grated coconut 1 tbsp.
· Cloves 5-6 nos.
· Cinnamon stick 1” long, 1 no.
· Black Cardamoms, crushed 2 nos.
· Bay leaves 2 nos.
· Turmeric powder ½ tsp.
· Red Chilli powder 1 tsp.
· Coriander seeds ½ tsp.
· Cumin seeds 1 tsp.
· Milk ¼ cup
· Salt to taste
· Sugar ½ tsp.
· Ghee 4-5 tbsp.
· Refined Vegetable oil 2 tbsp.
· Fresh Coriander leaves, chopped 2 tbsp. for garnishing

Method:

1. First of all, make fine pastes of grated coconut, green chillies, coriander seeds, cumin seeds, crushed cardamoms, broken cinnamon stick and cloves. Keep aside.
2. Fry the boiled eggs in about 2 tbsp. of oil, till they become brown outwardly. Keep aside in a plate.
3. Now heat the ghee in a wok (kadhai), and add the bay leaves, then fry the onion slices till golden brown.
4. Add the ginger-garlic paste and fry for about a minute or so, till their rawness is gone.
5. Then add the tomato puree and mixing nicely, cook for another 2 minutes. Add some water, if necessary.
6. When oil starts to segregate from the gravy, add the fried and boiled eggs and tossing them and turning them on all sides, cook for a minute.
7. Now add the paste prepared from coconut, green chillies and other spices, turmeric powder, Red chilli powder, cashew nut paste, milk and sugar. Stirring continuously, cook for some more time over medium heat.
8. Now add 1 cup of water, salt and simmer for 5 minutes, covering with a lid. The dish is to be almost dry, with very thick gravy.
9. After 5 minutes, remove from the fire and garnish with some fried cashew nuts and chopped coriander leaves.
The Shahi Egg Korma is ready.

MUGHLAI CHICKEN PARANTHAS

Ingredients:
· Minced Chicken (Chicken Kheema) 500 gms.
· Onions, chopped finely 2 nos. (medium sized)
· Tomatoes, chopped finely 4 nos. (medium sized)
· Green chillies 5-6 nos.
· Garlic cloves, chopped very finely 6-7 cloves
· Ginger, minced finely 1 tsp.
· Thick Curd 3 tbsp.
· Red Chilli powder 1 tsp.
· Garam Masala powder 1 tsp.
· Salt to taste
· Vanaspati Ghee 4 tbsp.
· Coriander leaves, chopped 3-4 tbsp.
For preparing the paranthas:
· Plain wheat flour (atta), sieved 250 gms.
· Ghee 2 tbsp.
· Salt ¼ tbsp.
· Fresh thick curd 3 tbsp.
· Refined vegetable oil, for frying 5-6 tbsp.

Method:

1. Heat 4 tbsp. of ghee in a wok (kadhai) and fry the chopped onions till they become golden brown and tender. Then add the minced ginger and garlic and fry them nicely. Put in the minced chicken and adding curd, simmer for about 2 minutes, covering with a lid.
2. After 2 minutes, uncover the kadhai, and stir in salt, garam masala powder, chilli powder and mixing nicely, cook for another minute.
3. Now add the chopped tomatoes and fry till they become soft, and ghee begins to separate. Now add the sliced green chillies and the chopped coriander leaves, cook for a minute. Then remove from the fire and let it to cool.
4. For preparing the paranthas, in a bowl, take the atta, add 2 tbsp. of ghee, ¼ tbsp. of salt, 3 tbsp. of curd, mix nicely and adding some water, knead well to make a smooth and pliable dough.
5. Now roll it out with hands into a long roll of about 2 inches diameter. Cut into pieces of equal size and flatten each piece thinly.
6. Take a flattened piece, spread 2-3 tbsp. of the prepared chicken mixture, then put another parantha over its surface, weld the edges and slowly and carefully flatten again the parantha. Likewise prepare other stuffed paranthas.
7. Now shallow fry each parantha with refined oil, one by one, over a tawa (girdle), turning them on both sides till light brown.
Serve hot with Mutton Curry or Masala Gobi Curry (Cauliflower curry).