Contributed by Dr Tahir Zaidi who has invented this recipe

Boneless chicken 250 gm
Curd 100 gm
2 large onions finely chopped
GG paste 2 tsf
Zeera 1 tsf
Coriander
50 gm
Cheese Slices 3
1/2 tsf haldi powder

Marinate chicken pieces for 6 hours (In fridge )
in
Curd
GG paste n Salt

Heat oil
Add zeera
When crackling ceases add the onion n fry till golden
Now add the chicken pieces
And the haldi n fry/cook till oil seperates
Add chopped coriander n bhuno
Finish off with fine strips of cheese slices
Mix well till cheese melts
Enjoy

Chop finely 1 onion, 1 @ piece ginger, 6 cloves of garlic and one bunch of methi leaves

Heat mustard oil, add methi and zeera seeds and 3-4 whole red chillies

Sauté. Add the methi leaves.

Tip . Don’t cut and leave them for long as they become bitter. Ditto for washing. Cut and wash just before cooking.

Sauté methi. Take out

In same oil fry the chicken for a bit. Add the methi mix  and salt

give one whistle in pressure cooker or 5 min

Open when pressure is finished and dry it a bit of watery

Serve hot

Vegetarian option: use soya nuggets instead of chicken. Recipe remains same

Sauce- mix tog
Lemon juice
Fish sauce
Sugar
Salt
Chopped garlic
Sliced red chillies
Roasted Til

Pour sauce over all d below ingredients and  serve.
Grate raw papaya..soak in salted water Fr a bit.. Drain d water.
Grated carrots
Shredded boiled chicken
Sliced white onions
Podina chopped
Moong sprouts
Roasted peanuts
One sliced reseeded tomato

Recipe sent by Mrs Sakina Hussain