Chef Vj

Chicken Korma (6 portions)

^Chicken	900 gms.
^Onions	200 gms.
^{Coriander Leaves}	^{½ bunch}
^{Poppy Seeds}	^{50 gms.}
^Ginger	^{10 gms.}
^{Green Chillies}	^{8 nos.}
^Garlic	^{10 gms.}
^{Grated Nutmeg}	^{2.5 gms.}
^{Black Cardamom}	^{4 nos.}
^Cinnamon	^{2 sticks}
^Cloves	^{6 nos.}
^Turmeric	^{3 gms.}
^Yoghurt	^{¼ kg.}
^{Desi Ghee (clarified butter)}	^{100 gms.}
^Salt	^{to taste}

	^{Clean and cut chicken.}
	^{Grind to a fine paste 4 chillies, 2 onions, poppy seeds, ginger, garlic, turmeric and half the coriander leaves.}
	^{Slice the remaining onions.}
	^{Heat ghee in a pan, add cinnamon, cardamom and cloves and fry until the cardamoms are light golden in colour.}
	^{Add the sliced onions and stir fry till light golden.}
	^{Add the ground spice paste and stir fry for another two minutes.}
	^{Add the yoghurt slit green chillies and the rest of the coriander leaves and stir fry for a further five minutes.}
	^{Add two cups of water and simmer on a slow fire till the chicken is tender and ghee starts floating on top.}
	^{Add grated nutmeg, stir and remove from fire. Adjust the salt and serve hot.}

Shikampur Kebab (8 portions)

Minced Mutton	500 gms.
Roasted Channa (gram)	150 gms.
Onion	100 gms.
Salt	to taste
Chillie Powder	5 gms.
Ginger	10 gms.
Garlic	10 gms.
Mint Leaves	1 bunch
Garam Masala	5 gms.
Turmeric	a pinch
Oil	50 ml.
Coriander Leaves	½ bunch
Lime	1 no.
Green Chillies	5 nos.

	Wash and drain mutton mince.
	Slice half the onions and chop the other half.
	Grind ginger and garlic to a fine paste.
	Mix together minced mutton, ginger/garlic paste, chilli powder, salt, whole garam masala, turmeric and mint leaves. Add two tbs. curd.
	Cover and cook till meat is tender.
	Remove from fire and grind to a fine paste.
	Mix with roasted channa powder and lime.
	Divide into 16 even sized balls and keep aside.
	Hang yoghurt in a muslin cloth for half an hour to drain out the whey.
	Mix well the solid yoghurt with chopped onions, green chillies, mint & coriander leaves, and salt.
	Take the minced mutton ball between the palm of the hands and flatten. Stuff with yoghurt mixture. Cover over and form into patty shapes.
	Heat fat in a deep pan/wok and deep fry patty until golden brown. Remove from fire onto absorbent paper.
	Serve hot with onion rings and lemon wedges.

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