Smoked Chicken (BBQ flavour)

for marination
1 kg Chicken
1 ½ tble spoon ginger garlic paste
salt to taste
½ tsp turmeric
1 tsp red chilly powder
1/4 black pepper powder
½ dry roasted coriander powder (sokha bhunna hua dhuniya)
½ dry roasted cumin powder (sokha bhunna hua zeera)
1-2 tble spoon All purpose flour (Maida)
2-3 tble spoon corn flour
4-5 tandoori chicken masala
1/4 ajinomotto
1-2 tbsp lemon juice
Direction:
mix above all ingredients add chicken pieces to the batter and marinate for about 2-3 hrs
oil for frying
deep fry the chicken until dark brown (do not burn) keep aside
For Garnishing
1 large green bell pepper diced
1 large onions diced
For Giving smoky BBQ flavor
char coal
little oil
Aluminum foil
take a vassel add fried chicken,garnish them with green bell peppers and onions
heat the charcoal until red
spread a peice of aluminum foil then put charcoal unto it add little oil onto charcoal an cover it with the lid. do it again if needed
as shown in this picture for better understanding

Dil-E-Firdaus

Ingredients:
Bottle Gourd (Kaddu) - 250 gms
Milk - 1 Lt
Sago (Sabudana) - 3 tbsp
Almond Powder -1/2 cup
Rice Powder - 1/2 cup
Canned Pineapple - 4 slices
Edible Color Green - 6 drops
Sugar - 2 1/2 cups (as per taste)
Vanila Extracts 2 teaspoons
Almonds, Pistachio, Cashewnut - 100 gms

Method:
Boil Sago (sabudana) for about 20 minutes / until it gets soft;
Peel Bottle Guard (Kaddu), remove seeds and shred the pieces on fine chopper;
Make small cubes of pineapple; Shred almonds, pistachio & cahewnuts for decoration;

Boil milk in non stick pan, add the shredded bottle gourd (kaddu) and boil for another 15 minutes or until the bottle gourd gets soft, add rice powder by stirring continually, boil again for about 10 minutes, add almond powder, sugar, sago (sabudana) while stirring continually, keep stirring under low flame for about 10-15 minutes, add green edible color along with half of the shredded almond, pistachio & cashewnuts while stirring. Remove pan from the flame and allow it to cool.

After cooling completely add pineapple cubes, mix it well for the dish to absorb the flavor of pineapple.

While serving garnish / decorate it with the remaining shredded almonds, pistachio & cashewnuts.

Chicken 65

2 lb Boneless skinless chicken thighs
1 tsp All spice, cloves, cinnamon, cardamom (Garam Masala)
1-1/2 tsp Garlic paste
1 -1/2 tsp Ginger paste
2 tsp Red chilies powder
2 tsp All-purpose flour
1 Egg (white)
4 Drops food coloring, red
1/2 Cup yoghurt
2 tbsp tomato ketchup
12 Green chilies
2 tsp Cornflour
3 tsp Lime juice
Vegetable oil for frying
Salt to taste
Take a bowl and mix corn flour, all purpose flour, ginger garlic paste, chilli powder, egg,all spice and salt to thick batter.
Add chicken pieces to the batter and marinate for about one hour.
Deep fry the marinated chicken pieces till they turn golden.
Take a sauce pan and heat 4 tsp oil.
Add fried chicken pieces, slit chillies, yogurt, red color,ketchup, cornflour 2 or3 pinch mixed with yoghurt and salt if desired.
Fry for about 4 to 5 minutes and remove it from the heat.
Now add lime juice