Mackerel fried fish

Preparation time : 15 minutes 

Marination time : 20 minutes
Cooking time : 10 minutes
Serves 1

Ingredients
For marinade
1 small size mackeral fish
1 lemon
1 tsp freshly grounded black pepper
1 tsp of ginger garlic paste
1 tbsp olive oil
1 tsp of salt

For shallow fry
1 tbsp of white all pupose flour dab out extra.
Salt to taste in flour .
Water about 1/2 cup
Oil to shallow fry about 1 tbsp

Method
1. Cut fish into 4 pcs .

2. Wash nicely .

3. Mix salt , black pepper, lemon juice , ginger garlic paste and oil toghether .

4. Apply mix gently on fish covering it throughly with marinade . Leave it for 20 minutes.

5. Mix white flour and salt with water.

6. Dip fish pcs in the flour for 10 minutes .

7. Shallow fry them on low heat for 8 minutes each side.

8. Your fish fries are ready . They are crisp frim outside and soft from inside.

Serve them with pasta or toasted bread for dinner.

Important : its imporatnt to cook fish on low heat for long .

Always marinade fish to get rid of smell .

Bhurji pao Mumbai style

Preparation time : 15 minutes
Cooking time : 10 minutes
Serves 2 adults
Difficuly level : very easy

Ingredients
1 finely chopped onion
2 finely chopped green chillies
1 finely chopped green bell pepper
1 finely chopped tomato
1 tsp of ginger garlic paste
1/2 tsp red chilli powder
1 tsp of pao bhaji masala
6 bread pieces or pao in hindi
Salt to taste
2 tbsp Oil to cook 
Butter 20 gm

Method
1.Heat oil in a pan .
2.Fry onion untill soft and light brown .
3.Fry bell pepper and green chilli   untill.soft .
4.Fry tomato untill soft and squashy.
5.Fry ginger garlic paste for minute .
6. Put spices like red chilli powder, salt , pao bhaji masala .
7. Whisk 4 eggs in separate bowl .
8. Thrown in eggs and stir continously in low flame slowly and gently .
10. Untill eggs are fully mixed with veggies .
11. Your egg burji is ready .
12. Serve with buttered and hot pao .

note : check consistency of eggs it should not be cooked on high flame for long time . Cooking on low flame help it to give soft consistency . 

Kacchi chicken Biryani

Preparation time 4 hours
Cooking time 45 minutes
Serves 4 adults

Ingredients to marinade
1 small whole chicken cut into 8 pieces about 800 gms
4 large onions chopped fine
1 cup of mint leaves chopped
1 cup of coriander leaves chopped
3 tbsp of ginger garlic paste
1 cup of yogurt
1/2 tsp turmeric
1 tsp of red chill powder
3 tbsp of Biryani masala
2 tsp of garam masala
Salt to taste
1/2 lemon
1 tsp of nutmeg powder
1 tsp of black pepper
1 tsp of shahi jeera
4 green chillies chopped fine

Ingredients for cooking rice
3 cups (250ml  cup) soaked for 1 hour
3 green cardomom
4 cloves
3 small bay leaves
1 inch cinnamom stick
Salt to tatse
Water about 4 cups

Ingredients to garnish
1 large onion cut long and thin and fried golden brown and crisp
2. Handful of mint leaves
3. Kesar strands soaked in 1/2 cup of warm milk .
4. Food colour orange or yellow .

Method to marinade
1. Just mix all the ingredients with chicken and keep it in the fridge 3 hours .

Method to half cook rice
1. Boil water with salt .
2. Pack remaining ingredients in one small cloth tie it and leave it in water to boil for 5 minutes .
3. Thrown in rice and let it be just 50% done .
4. Drain rice .

Method to cook biryani
In a large pot .
1. 4 tbsp of oil make it hot .
2. Put chicken pieces and all stuff .
3. Spread in rice .
4. 2 tbsp of ghee .
5. Sprinkle some fried onions .
6. Sprinkle some mint leaves .
7. Cover the pot and seal it tight with the dough from all over .
8. Cook on a high flame for 10 minutes .
9. Cook on medium high flame for 25 minutes .
10. Cook on medium low flame for 10 minutes .
11. Turn off gas and leave it for 15 minutes .
12 . Your biryani is ready serve it with red pepper chutney and raita .

Chicken pulav or chicken rice

Preparation time 2 hours
Cooking time 45 minutes

NOTE : Chicken cooks faster .
Cooking rice in chicken oil and stalk make them tasty and nutritious .

Ingredients
500 gm of chicken
11/2 cup basmati rice soaked for an hour
And drained

Ingredients for marinading chicken for 2 hours
1/2 cup of yogurt
1/2 tsp of yellow powder
Salt to taste enough for chicken
Black pepper about 1 tsp freshly grounded
1 tbsp Ginger garlic paste
1/2 tsp of garam masala
Handful of mint leaves
Handful of dhaniya leaves
Freshly grinded coriander seeds
2 tsp of biryani masala

Ingredients for frying
1 cup of slicer onion
1 tsp of ginger garlic paste
1/2 inch of cinnamon stick
2 small bay leaves
3-4 whole black pepper
1 whole big cardomom seed
Salt to taste
Oil 4 tbsp

Ingredients for garnishing
Handful of coriander leaves
Handful of mint leaves

Method

1. Marinade chicken for 2 hours with above ingredients .

2. Soak rice for an hour . This is very important step to make rice grain separated with each other . Drain and keep aside .

3. Start frying onions in hot oil in a big pot .

4. Followed by all the ingredients for frying . Now thrown in chicken.peices

5. Let it leave chicken's natural oil .  pour 2 cups of water and boil it . Put salt in this step enough to cook rice .

6. Thrown in rice.

7. Mix thoroughly.

8. Close lid and cook for 30 minutes .

9. Turn off heat and let the it stay with closed lid .

10 . Garnish rice with coriander and mint leave serve .