Sabut dhania


Loaded Mirchi Pakora

Ingredients Loaded Mirchi Pakora:

1. Potato Filling:

-Aloo (Potatoes) boiled & cubes 3-4 medium

-Imli pulp (Tamarind pulp) 3-4 tbs

-Namak (Salt) ¼ tsp or to taste

-Lal mirch (Red chilies) crushed 1 tsp

-Chaat masala 1 tbs

-Kashmiri Lal mirch powder (Kashmiri red chili powder) ½ tsp

-Zeera (Cumin seeds) roasted & crushed 1 tsp

-Sabut Dhania (Coriander seeds) crushed 1 tsp

2. Pakora mixture:

-Hari moong daal (Whole green gram) boiled

-Pyaz (Onion) chopped

-Tamatar (Tomatoes) deseeded & chopped

-Hara dhania (Fresh coriander) chopped

-Chaat masala

-Dahi (Yogurt) whisked

-Nimco sev

-Lal mirch (Red chili) crushed

-Baisan (Gram flour) sifted 1 & ½ Cups

-Lal mirch powder (Red chili powder) ½ tsp or to taste

-Namak (Salt) 1 tsp or to taste

-Ajwain (Carom seeds) ½ tsp

-Baking soda ½ tsp

-Zarda ka rang (Orange food color) ¼ tsp

-Water ¾ Cup or as required

-Hari mirch (Green chilies) large 28-30

-Cooking oil for frying

-Chaat masala


1. Prepare Potato filling:

  1. – In a coliseum add boiled potatoes & crush well with the help of a lecher.
  2. – Add tamarind pulp, swab, red chili crushed, chaat masala, Kashmiri red chili grease paint, cumin seeds, and coriander seeds & blend well also set away.

2. Prepare Pakora mixture:

  1. – In a coliseum add gram flour, red chili grease paint, swab, carom seeds, incinerating soda pop, and orange food color & blend well.
  2. – Gradationally add water & whisk well to make thick batter( 3- 4 twinkles), cover & also rest for 15- 20 twinkles.
  3. – Make tear on green chilies & remove their seeds.
  4. – Stuff set potato filling in green chillies & set away( makes 28- 30).
  5. – Transfer set pakora admixture in a flagon and dip stuffed green chilies in the batter.
  6. – In a wok, heat cuisine oil painting and shindig on medium honey until golden brown.
  7. – Sprinkle chaat masala & serve with ketchup or chili garlic sauce.
  8. – Cut mirchi pakora from the center and place them on a serving plate. Add green lentil gram to it.
  9. – Now add onion, tomatoes, fresh coriander, chaat masala, yogurt, nimco sev & red chili crushed from the top & serve!

BBQ Bihari Boti

Ingredients For BBQ Bihari Boti:

  • Zeera (Cumin seeds) 1 tsp
  • Kashkhash (Poppy seeds) 1 & ½ tbs
  • Pyaz (Onion) fried ½ Cup
  • Lal mirch powder (Red chili powder) ½ tbs or to taste
  • Namak (Salt) 1 tsp or to taste
  • Dahi (Yogurt) hung ½ Cup
  • Sarson ka tel (Mustard oil) 2 tbs
  • Sabut Lal mirch (Button red chilies) 6-7
  • Sabut dhania (Fresh coriander) ½ tbs
  • Jail (Nutmeg) ½ piece
  • Javatari (Mace) 3 blades
  • Kala jeera (Caraway seeds) ½ tsp
  • Sabut kali mirch (Black peppercorns) ½ tsp
  • Hari mirch (Green chilies) 2-3
  • Leshan (Garlic) cloves 4-5
  • Kacha papita (Raw papaya) 1/4 Cup
  • Adrak (Ginger) 1-inch piece
  • Lemon juice 1 & ½ tbs
  • Mutton/Beef boneless cubes ½ kg
  • Hari elaichi (Green cardamom) 3
  • Badi elaichi (Black cardamom) 1
  • Darchini (Cinnamon sticks) 2
  • Laung (Cloves) 3-4


  1. In the chopper, add green chilies, garlic, raw papaya, ginger, lemon squeeze, and cleave well and put away.
  2. In a bowl, add sheep/meat boneless cubes,grinded papaya combination and blend well, cover and marinate for 30 minutes.
  3. In a searing pan, add green cardamom, black cardamom, cinnamon sticks, cloves,star anise, button red chilies, coriander seeds, nutmeg,mace, caraway seeds,black peppercorns,cumin seeds,poppy seeds, and dry dish until fragrant.
  4. Allow it to chill off.
  5. In the zest mixer, add cooked flavors and drudgery to make a powder.
  6. Add broiled onion and mix well.
  7. In marinated sheep/beef, add mixed spices, red stew powder, salt, and yogurt and blend well.
  8. Add mustard oil and blend well, cover, and marinate for 4-6 hours in the fridge.
  9. String marinated meat into sticks.
  10. Put sticks on (consuming charcoal) bar-b-que endlessly barbecue from all sides until done and season with oil.

Fish Haryali Biryani

Ingredients For Fish Haryali Biryani:

  • Namak (Salt) 1 tsp or to taste
  • Lal mirch powder (Red chili powder) 1 tsp or to taste
  • Haldi powder (Turmeric powder) 1 tsp
  • Zeera powder (Cumin powder) 1 tsp
  • Fish pieces Rahu/Surmai/Red snapper 750g
  • Cooking oil 2-3 tbs

1. Green chutney Fish Haryali Biryani:

  • Podina (Mint leaves) 1 & ½ Cups
  • Hara dhania (Fresh coriander) 1 & ½ Cups
  • Hari mirch (Green chili) 9-10
  • Leshan (Garlic) cloves 6-7
  • Water ¼ Cup or as required
  • Ghee ½ Cup
  • Hari elaichi (Green cardamom) 2
  • Zeera (Cumin seeds) 1 tsp
  • Laung (Cloves) 3-4
  • Pyaz (Onion) sliced 2 large
  • Tamatar (Tomato) sliced 1 medium
  • Dahi (Yogurt) whisked 1 Cup
  • Namak (Salt) 1 tsp or to taste
  • c) crushed ½ tbs
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Kali mirch powder (Black pepper powder) ½ tsp
  • Garam masala powder ½ tsp
  • Jail powder (Nutmeg powder) ¼ tsp
  • Javitri powder (Mace powder) ¼ tsp
  • Aloo Bukhara (Dried plums) 4-5
  • Hari mirch (Green chili) 2-3
  • Chawal (Rice) basmati 500g (soaked & boiled with whole spices & salt until ¾thdone)
  • Pyaz (Onion) fried
  • Lemon juice ½ tbs
  • Hari mirch (Green chili) 2-3
  • Pyaz (Onion) fried 1
  • Podina (Mint leaves)
  • Hara dhania (Fresh coriander)   

2. Bearings:

  1. In a bowl, add salt, red stew powder, turmeric powder, and cumin powder and blend well.
  2. Add fish pieces and coat appropriately with flavors then, at that point, cover and marinate for 15 minutes. In a searing pan, add cooking oil and broil marinated fish pieces on medium fire until light brilliant (1-2 minutes on each side) and put away.
  3. Green chutney:
    In a blender jug, add mint leaves, fresh coriander, green chilies, garlic, and water, blend well and put away.
  4. In a pot, add ghee and let it dissolve.
  5. Or Add green cardamoms, cumin seeds, and cloves, and blend well.
  6. And Add onion and sear until light and brilliant.
  7. Added tomato and blend well.
  8. Secondly Add yogurt and blend well.
  9. Enter salt, coriander seeds, red bean stew powder, black pepper powder,garam masala powder, nutmeg powder, and mace powder, and blend well.
  10. Added half the amount of green chutney (hold half amount for layering) and blend well.
  11. Or Add dried plums, and green chilies, mix well and cook for 1-2 minutes.
  12. AndAdd broiled fish pieces and coat with sauce then cover and cook on low fire for 4-5 minutes.
  13. Held fish pieces with half amount of sauce for layering.
  14. In excess gravy, add and spread half amount of bubbled rice, reserved green chutney, fried onion, staying bubbled rice, reserved green chutney, reserved fish pieces with gravy, lemon juice, green chilies, broiled onion, mint leave and new coriander, cover and steam cook on low fire for 15 minutes.
  15. Present with yogurt raita and salad!