suggested recipes(2)

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tandoori chicken Masala:  
Required: chicken 500gm, crushed green chillies 10 gm, lemon 1/2 , yogurt 400 ml
Method: skin the chicken and make deep cuts on the flesh. apply salt all over and sprinkle lemon juice. mix yogurt, green chillies, 4tbsp mangal tandoori chicken masala. apply this paste mixture on the chicken. marinate chicken and refrigerate for 12 hrs. brush off the excess  paste and keep the chicken in the tandoor or grill it at 190 c for 45 minutes. garnish with onions, green salad and lemon pieces.
tips: to enhance taste add mangal kasmiri masala to yogurt. sprinkle mangal chat masala to tandoori  chicken before serving.
Ingredients: coriander, cumin, redchilies, ginger, black pepper, cloves, cardamom, bay leaves, fenugreek, garlic, salt & oil.

fish Masala
Required: cleaned & sliced fish 500 gm, coconut 100 gm, tamarind paste 10 gm, oil 25 gm, sliced onions 100 gm
Method: heat oil, fry onoins till light brown. add 4 tbsp of mangal fish masala with water, add coconut, tamarind paste, fish and salt to taste. simmer till fish is cooked and bring to boil add fresh coriander leaves and serve.
Ingredients: turmeric, coriander, pepper, ginger, garlic,  cumin, red chilies,  salt. 

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kabab  Masala:  
Required: ground meat 500 gm, 1 large onion, gram flour 1/4 cup, green chillies 2 chopped, salt 1 table spoon, 1/2 lemon, 1 egg, ghee 1/2 cupmangal kabab masala, mangal chat masala. 
Method: mix chopped onion, gram flour, salt together to a paste. add 50 gm mangal kabab masala apply on minced meat and keep it aside for 30 minutes. add egg, knead this mixture until it becomes sticky. divide the mixture into 12 portions. thread the kabab on skewers. cook under hot grill or char coal fire. serve hot garnishing with fresh coriander leaves and sprnkle with mangal chat masala for unique taste.
ingredients: turmeric, coriander, kababchini,  ginger, garlic,  cumin, red chilies,  poppy seeds, aniseed, vinegar, oil,  salt. 

korma Masala
Required: meat/ veg 1 kg, onoin sliced 300 gm, yogurt 1 1/2 cups,  garlic paste 1/2 tbsp, ginger 2 tbsp chopped, oil/ghee/butter 300 gm, water 1 to 2 cups, mangal korma masala 3 tbsp.
Method:fry onions in oil/ghee/butter till they turned light brown. transfer the onions from the pan to a paper napkin to remove excess oil. crush the cooled & crispy onions with hand. in the same oil/ghee/butter fry garlic. then add meat/vegetables., yogurt,   water & mangal korma masala. cover and cook on a low flame till till the meat/veg turn tender. add crushed fried onions & cook on a low flame. if desired add 3-4 tea sp. of kewra water while adding crushed onins.
Ingredients: coriander, 
ginger, garlic, pepper, cumin,  poppy seeds , paprika, coconut, mace, cinnamon,  red chilies, turmeric, salt. 

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