Zulekha's Kitchen

CHICKEN POT RICE is a delectable main course in which an Indo Chinese gravy is prepared and is served with flavored rice or Fried rice over it . It is called Pot Rice because of its different serving technique , like the chicken gravy is first placed in the pot and then the layer of flavoured rice placed on it and served hot . I am not aware as to how restaurant's chef make it , but here this recipe is basically my created lip smacking recipe . As I was too tired of making same old fried rice and serve with any kind of gravy , so thought to make rice flavorful and serve with my chicken gravy layered in pot . I am sure you will like it . Here is my recipe of Chicken Pot Rice . INGREDIENTS :  250 gms boneless chicken  8-10 cloves of finely chopped garlic  1 tbsp ginger finely chopped  1 nos green chilly 2 tbsp schezwan 2-3 tbsp soya 1 vingear 1/2 tsp sugar 2 tbsp cornflour in 1 cup of water 1 tsp chilly sauce 1 tsp green chilly sauce  1/2 cup S

Chicken Tikka Masala  has  a scrumptious , creamy texture restaurant style gravy , which is not only one of the best gravies but due to coal dungaar , the gravy has a smokey flavour too.  Chicken Tikka Masala has a very vibrant colour besides its creamy and rich texture . Here is my Recipe of flavourful , creamy and tongue tickling Restaurant style Chicken Tikka Gravy . INGREDIENTS :  3-4 medium tomatoes  2 tsp kashmiri red chilly powder  1 tsp coriander powder  1/2 tsp turmeric powder  1 tsp sugar  1/2 or 1 tsp garam masala powder  2-3 tbsp fresh cream  1 tsp dry crushed kasoori methi  60-70  gms cashews  2 tsp ginger garlic paste  2 onions finely chopped  3-4 peppercorns  3-4 cloves  1 stick cinnamon  2 green cardamon  2 bay leaves  oil /ghee /butter 2 tbsp cream  coriander leaves for garnishing  1 -2 coal  salt  INGREDIENTS FOR CHICKEN TIKKA MARINATION  :   500 kg boneless chicken  2 tsp ginger garlic paste 1 tbsp tandoori masala  1/4 cup

Lachedar Paratha is a layered paratha made of all purpose flour dough or wheat flour dough or combining the both flour. Though there are 2-3 ways to make Lachedar paratha ,to be served with any Indian veg or non vegetarian curry.  The procedure is like how we use to  make a paper fan in our childhood , its exactly the same , in fact whenever I prepare Lachedar paratha it takes me to my childhood memories , the most nostalgic ones. Coming back to the Recipe , without much ado, Here is the recipe of Lachedar Paratha...! INGREDIENTS :  ( Recipe by Zulekha Arafat) 2 AND 1/2 cup All purpose flour ( maida )  1/2 cup oil or warm ghee  1/2 cup warm milk  1/8 th tsp sugar (optional ) warm water as desired  salt . METHOD : ( Recipe By Zulekha Arafat) In a large bowl , add flour , salt and sugar (optional ), mix well . Add warm ghee and crumble well with your hands. Now add milk and start kneading into a soft dough , if required add water too for kneading. Cover with a

Malai C hicken Tikka Seekh Biryani is a delicious main course which is so creamy in texture and has an aromatic flavour . Malai chicken tikka seekh Biryani is one of a kind in which I have not added too much of spice , nor I have added any kind of food colour other than natural one and that is saffron . But besides not adding too much of spice in Biryani,the taste is delectable ,  creamy , aromatic and delicious .  I have prepared  Malai chicken tikka Biryani  in a rich gravy that consist of cream and cashew paste. With the chicken pieces , I have added home made chicken seekh kababs too and then assembled with layers of rice and garnished with fried onions , coriander leaves and mint leaves .Lastly giving a hot coal bargar made this Biryani very different and delicious too. so here is the recipe of malai chicken tikka seekh biryani  . ..! INGREDIENTS :  750 -1kg boneless chicken  1 cup curd  3 -4 cups basmati rice  1 tsp cumin powder  1 tsp gar

Pav Ka Halwa ( Bread Halwa ) is an Indian Sweet Dessert in which the bread pieces are fried in clarified butter and is then cooked in sweet milk with some ghee roasted dry fruits. Bread halwa can be prepared with or without khoya ( mava ) , as it depends on you or ingredients availability . In fact when I was about to prepare this halwa ( dessert ) I was unable to find khoya in my area , so I opted for making my Bread Halwa without khoya ( mava) . The Only thing differs is time , like preparing with khoya would take a less time than preparing without khoya , as you need  to cook the milk until it's reduced then its original quantity. Other than that , the procedure time is same . Here is my recipe of scrumptious pav ka halwa / Bread Halwa . INGREDIENTS :  1/2 litre whole milk 1/2 cup sugar  6 slices of bread  3 - 4 whole almonds and cashews  1/8 th tsp green cardamom powder  few sliced almonds  few strands of safron  3-4 raisins  4-5 tbsp ghee  1 silver

Schezwan Shrimps are delectable and tongue ticking appetizer , though a bit spicy , the schezwan sauce is made at home ,  Here my recipe is a quick, easy and palatable schezwan sauce , which you can add in other cuisines or serve as condiments with chicken lollipops, chicken finger and so on. You can prepare this schezwan sauce in a large quantity and store in a tight container for further use . You can prepare chicken schezwan too with this sauce. Here is the recipe of shrimps in schezwan sauce.  INGREDIENTS FOR SCHEZWAN SAUCE :  12 -15 whole red chillies 1 tbsp spoon vinegar  1/4 tsp soya sauce  1/2 tsp black pepper powder 2-3 tbsp tomato sauce  7-8  cloves of garlic finely chopped  1 tsp finely chopped ginger    2 tbsp oil  salt  OTHER INGREDIENTS :    250 gms big shrimps ( peeled ) 1 tsp red chilly powder  2 tsp ginger garlic paste  1 green capsicum ( chopped into cube shaped ) 4-5 spring onion bulbs (each chopped into 2 ) 4-5 spring o