Restaurant style butter chicken at home

Butter chicken/murg makhni is a very popular and famous non vegetarian delicacy from Punjab/north India.

RESTAURANT STYLE BUTTER CHICKEN AT HOME..

INGREDIENTS:-----

FOR chicken Marination

Chicken- 500 gms
Yogurt - 3 tbsp
Ginger n garlic paste  - 2tsp
Kashmiri chili powder  - 1 tsp
Turmeric powder  - 1/4 tsp
Garam masala  - 1tsp
Mustard oil  - 1 tsp
Salt as required

For makhni gravy

Onion  - 2 ,roughly chopped
Tomatoes  - 2 ,roughly chopped
Ginger paste  - 1 tsp
Garlic chopped  - 5-6
Cashew nuts- 5-6
Magaz or melon seeds - 1 tbsp
Whole kashimiri red chili  - 4-5
Cinnamon  - 1/2 inch stick
Cloves  - 3-4
Green cardamom  - 2-3
Salt and sugar

ME:---

Marinate chicken with marinate Ingredients for 6- 7 hrs

Then stick chicken in skewers..heat a tawa with 1 tsp oil..place all chicken skewers in tawa..cook chicken both sides till soft and brown spots apper...then turn off gas..let it cool little. Then torn the tikkas with your hand.

Now heat a pan with 1 tsp oil .add all makhni gravy ingredients one by one..mix everything and stir it for 2-3 mins..then add 1/2 cup water..bring  bubble..simmer gas and cover it for 4-5 mins or till soft everything ..
 When everything get soft..let it cool little. Then put in a blender and blend till smooth.

Now heat a pan with with 1 tbsp oil and 1 tbsp butter..add bay leaf...then add 1 tsp kashimiri chili powder ,1/2 tsp turmeric and 1tsp coriander powder...mix well everything
  Then add makhni gravy. Mix well everything..cover it for  4-5 minutes.then add mawa. Mix well into the gravy..add 1/2 cup water ..give a good stir...again cover it for 3-4 mins..Then add cooked chicken tikka s..give a good mix..then add 2 tbsp  cream and 1 tsp crush kasuri methi...mix well..
Check seasoning..if required,adjust seasoning.....Ready restaurant style Butter chicken OR Murg Makhni.

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Kolhapuri Kombadi Tambda Rassa/ kolhapuri chicken curry

Kombadi Tambda Rassa is spicy fiery hot chicken curry from kolhapur in Maharashtra. Kombadi =chicken,Tambda = Red colour,Rassa - medium thick gravy.. its a lip smacking chicken curry cooked in a coconut based spicy red  gravy.
Kolhapuri cuisine is famous for its spiciness and fiery hot red gravy, they used loads of spices and chillies in their dishes.

Cook Time- 30 mins
Serve- 3
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Ingredients:--

For Marinating 

Chicken  - 1 kg
Turmeric  powder  - 1tsp
Coriander powder  - 1tsp
Salt as required

First spice paste  :--

Onion  - 1 thinly sliced
Ginger- 1/2 inch
Garlic - 8
Cumin seeds- 2tsp
Seasame seeds  - 1tbsp
Green  chili  - 1-2
Coriander leaves- one handful

Kolhapuri  Masala Ingredients  :--


Onion  - 2 , large, sliced
Ginger - 1 inch
Garlic  - 12 - 15
Coriander seeds- 4 tbsp
Cumin seeds- 2tbsp
Fennel seeds  - 2tsp
Star anise  1
Green cardamom  -5
Black cardamom  -2
Cinnamon  - 1 inch stick
Cloves- 6-7
Shahjeera or caraway seeds- 1tsp
Black pepper corns- 1tsp
Dry coconut- 3/4 cup
Poppy seeds- 2tbsp
White seasame seeds - 2tbsp
Stone flower or dagad ful- 1tsp
Nagkesar  or cobra s saffron- 1/2 tsp
Dry red chili- 8
 Dry bedgi or kashmiri red chili  - 12



Method:--

Wash chicken properly and dry it.then marinate with  coriander, turmeric and salt for 1 hr or so.

First spice paste:---

Then heat a pan with 1tsp oil. Add sliced onion fry till light brown..take out from pan.

Then add cumin seeds. Roast till fragrant. Then add sesame seeds .roast till light brown.then add chopped coconut or desiccated coconut,roast till light brown...Take out from pan.

In a blender put brown onion,ginger , garlic,green chili and coriander leaves , blend till smooth.

Then add roasted cumin seeds ,sesame seeds and coconut .add little water and blend till smooth. Keep aside.

Kolhapuri Masala:--

Heat a pan with 2tbsp oil. Add sliced onion fry till brown. Then add ginger and garlic .fry it for a minute..take out from the pan.

In the same pan add all Ingredients under kolhapuri masala. Roast all Ingredients till light brown and fragrant.

Now in a grinder put fried onion ginger and garlic. Grind till smooth. Then add all roasted spices ,grind to powder then add all roasted chillies and grind everything till powder.

Ready kolhapuri masala..you can store it for 15 days.

Chicken Rassa :---

Now heat a pan with 2-3 tbsp oil ..add sliced onion.fry till light brown.

Then add marinated chicken. Stir it for 2-3 mins.then add first made spice paste..stirrng to coat chicken with masala

Then add 2 tbsp kolhapuri masala powder..stir well to mix masala with chicken..stir till oil leaves.

Then add a cup of water.give a nice stir..once the gravy starts to bubbling. Turn down flame and simmering it for 20 -25 mins or till chicken cooked well.

Check seasoning..keep gravy as per your desire consistency..but remember chicken rassa should be in medium thick runny gravy.

Ready kolhapuri kombadi Tambda Rassa. Serve it with steam rice/ Roti/ bhakri or whatever you like..

Note :--- If you won't get stone flower and Nagkesar in your area then omit these spices and make your kolhapuri masala. 

Mango Mastani

Mango mastani is a very famous mango drink in Pune ,Maharastra.It is a thick , lip smacking mango shake serve with scoop of Ice cream and nuts...I have here made restaurant style Mango mastani. It is very easy to make at home and perfect for hot summer days.

Cook Time- 10 mins
Serve- 2
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Ingredients for Mango shake:--

Ripe mango- 2
Cold milk - 1 cup
Sugar - 3-4 tbsp  or as required
Almond- 1 tbsp , chopped
Cashew nuts - 1 tbsp,chopped

Ingredients for Mango Ice cream:--

Mango pulp - 1 cup
Full fat milk - 1/2 cup
Cream - 1/2 cup
Sugar - 4-5 tbsp

Method:--

For Making Mango Ice cream----
in a blender add mango pulp,Full fat milk , cream and sugar.blend till smooth.

OR

Blend chopped mango till puree...Whisk heavy cream till stiff peak form..Then mix gently mango puree , milk and cream till well combined..

Then keep this in a freezer for 5-6 hrs..then again blend it and keep in a freezer for overnight.

Ready home made mango ice cream.

For Making Mango Shake Take a blender. Add chopped mangoes,Milk,2 scoops of mango or vanilla Ice cream and sugar..blend till smooth like mango shake..

You can use store bought vanilla or mango ice cream or you can make your own version of mango ice cream..

Arrange Mango Mastani
------------------------------------------
Then pour mango shake in a serving glass.
Add scoop of vanilla or mango ice cream on top of mango shake..spread chopped mangoes and nuts.

Ready pune special Mango mastani..serve chilled Mango mastani ..

Chicken chaap

Chicken chaap is a very famous dish in kolkata .In any reknowed mughlai restaurants in kolkata you found this lip smacking chicken chaap..It is a rich and spicy mughlai dish..chicken chaap is unique for its distinct flavour and texture...Nowdays we all are health conscious but i must say only for a one time you should try chicken chaap .its absolutely a bliss..I have here made restaurant style chicken chaap..Try this recipe in your kitchen ..

Cook Time-- 20 mins
Preparation time - 8 hrs minimum
Serve- 4
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Ingredients:---

Chicken- big pieces of leg and breast
Onion paste of 2 medium size onion
Ginger paste- 1tsp
Garlic paste-1tsp
Curd - 5tbsp
Ghee - 3tbsp
Turmeric powder- 1tsp
Chilli powder- 1tsp
Cumin powder- 1tsp
Coriander powder- 1tsp
Poppy seeds- 1 tbsp
Cashew nuts- 8-10
Magaz / melon seeds  -1tbsp
Chaap masla- 1 1/2 tbsp
Salt as required
Sugar - 1tsp
Grated mawa / milk powder- 3tbsp
Rose Water- 2tsp
Kewra water- 1 1/2 tsp

Chaap Masla Ingredients-

Green cardamom- 4
Black cardamom- 2
Cinnamon- 1 inch stick
Cloves- 5
Jaifol/nutmeg- 1/2 tsp
Jaitri / Mace - 1/2 tsp
Caraway seeds/ shahjeera- 1tsp
Kabab chini- 5
Black pepper corns- 1tsp
White pepper- 1tsp
Cumin seeds- 1tsp
Coriander seeds- 1tsp

Method:---

Wash chicken properly and dry it.

Soak poppy seeds,cashew nuts and melon seeds in warm Water for 30 mins..then put in blender and blend till smooth.

Take all chaap masla ingredients in a grinder and grind to a fine powder.

Now a take a bowl..add poppy seeds +cashew +melon seeds paste ,curd , Onion paste,ginger garlic paste, salt to taste,Sugar, Turmeric ,chili,Cumin ,Coriander powder,Chaap masala , sattu or roasted besan ,grated mawa or milk powder rose water and kewra water...

Mix all Ingredients till smooth .then add chicken pieces and marinate with masala very well..

Then keep the marinated chicken inside the fridge for overnight or 8 -12 hrs.

Now heat a broad pan with ghee and 1 tbsp oil..add the marinated chicken inside the pan along with marination..

Cook in low to medium heat for 20 -25 mins or till the chicken cooked well..

Stirring chicken in between the time for preventing the gravy stick to the bottom of the pan..

Gravy should be little dry and oily...check seasoning..

Ready restaurant style chicken chaap..serve chicken chaap with naan/paratha/Roti or whatever you like..

Mutton Roganjosh

Mutton Roganjosh is aromatic and flavourful dish from Kashmiri cuisine..Roganjosh is originally from Persian cuisine..Here mutton cooked in a brown onion,yougurt  based flavourful gravy..kashmiri bhramins are not using any onion and garlic.

Cook Time- 40mins
Serve - 4
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Ingredients:--

Mutton - 1 kg
Yougurt- 1 cup
Onion - 2 , thinly sliced
Ginger + garlic paste  - 2tsp
Turmeric powder- 1tsp
Kashmiri red chili powder- 2 tbsp
Ginger powder or sonth- 1tsp
Coriander powder- 1 1/2 tsp

Roganjosh masala:-

Cumin seeds - 1tsp
Jaifal or nutmeg- 1/4 tsp
Jaitri or mace - 1/4 tsp
Black pepper corns - 1tsp
Fennel seeds- 2tsp
Green cardamom- 3
Black cardamom- 1
Cinnamon- 1/2 inch stick
Cloves - 5

Process :---

Wash mutton properly. Then pressure cook mutton with 1 bay leaf , 4 cloves,2 green cardamom, 1/2 tsp salt and 1 cup water .wait for 2-3 whistle Then simmer it for 10 mins..

Take out mutton from cooker and reserve mutton stock separately.

Now take all the Roganjosh masala in a grinder and grind to a powder, add little water and grind till smooth paste..

Heat a pan with 2 tbsp oil..add sliced onion.fry till well brown..let it little cool.then blend till smooth.

Take a bowl. Add yougurt,brown onion paste ,Roganjosh masala paste , kashmiri chili powder, coriander powder, fennel powder and ginger powder..mix well everything..keep aside..

Now heat a pan with 3 tbsp oil..add boiled mutton and turmeric powder. Mix well..fry mutton on low - medium heat till turns little brown..

Then add ginger garlic paste and stir it for for a minute..

Then add yougurt masala mixture..salt to taste,1/2 tsp sugar...give a nice stir to mix mutton with yougurt mixture..

Stirring it for 4-5 mins  or till the oil leaves the side of the pan..then pour the mutton stock...mix well to the mutton.

Once it starts bubbling..turn down flame for 6-7 mins or till the oil floats on top..

Check seasoning...keep gravy as per your desire consistency...sprinkle some coriander leaves..

Serve Mutton Roganjosh with naan ,paratha, steam or whatever you like..

.

Bengali Singara

Samosa is very popular snacks in all over India. This samosa is known as singara in Kolkata , west bengal.singara is too much popular street food in bengal..In any parts of Bengal you can easily get this lipsmacking singara...we are the bengali refer singara as Telebhaja..singara is little different from samosa,tastewise and shapewise too..Makeing singara at home is little time consuming job but worth it..I have here made phulkopir singara..means bengali style samosa stuff  with potato and cauliflower mixture or sabji...Give a try phulkopir singara in your kitchen and enjoy it with your family in any winter evening

Ingredients:--

For daugh--

Maida /refine flour- 1 cup
Atta /wheat flour- 4 tbsp
Baking soda - 1/4 tsp
Oil - 2 tbsp
Salt 1/2 tsp
Water as required

For stuffing--

Potatoes - 2 ,cut into small cubes
Cauliflower- 1/2cup,cut into small florets
Panchforan- 1/2 tsp  (bengali five spice-mixture of cumin seeds ,onion seeds,fennel seeds,mustard seeds and fenugreek seeds)
Turmeric powder- 1/2 tsp
Chili powder-1/2 tsp
Cumin powder- 1/2 tsp
Peanut - 1tbsp
 Green peas - 2 tbsp
Salt as required

Process:--

Daugh

Take a bowl .add Maida, salt ,baking soda and oil.combine everything..then add Water gradually and knead a smooth but little stuff daugh..cover the daugh with wet cloth or simply cover with a plate for 20 mins.

Stuffing--

Heat a pan with 2 tsp oil .add peanuts and fry it for a minute..then take out ftom pan...then add panchforan. Once you get a nice aroma add potatoes and cauliflower. Stir it for a minute....

Then add turmeric,Chili,cumin powder and salt to taste...stir it for 1-2 mins..then add green peas and give a nice stir...then turn down flame and simmer the gas for 10 mins or till the potatoes and cauliflower cooked well...stir occasionally in between..

Then sprinkle some water and keep cooking for 2- 3 mins..now add fried peanuts .mix well to the potatoe cauliflower mixture...check seasoning..ready stuffing. Keep aside..

Making singara--

Now take a small portion from daugh..roll it like a puri ..cut it from middle with the knife to make two parts

Each part look like a halfcircle ..apply water to straight edge of half circle..now fold the straight edge to make a cone shape.

Hold the cone in your hand ..fill with the potatoe -cauliflower mixture .

.now press to seal the open portion of the cone..seal it properly to secure the stuffing remin inside.. follow the same process for remaining singaras..

Now heat enough oil for deep frying..add 3-4 singara s at a time into the medium hot oil..frying till light brown and crisp ..oil temparature should be on medium..

Aam Dal | Tok Dal

Aam dal or Tom dal is a bengali s signature lentil dish in this hot summer days..this red lentil cooked with row mango and flavour with bengali five spice..But some bengali s favouring this red lentil with mustard seeds also..aam dal or Tok dal is not only delicious,it's healthy too in hot summer days.

Cook Time- 30 mins
Serve - 4
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Ingredients:--

Masoor dal/ redlentil- 150 gms or 1 n 1/2 cups

Row mango- 1

Turmeric powder- 1tsp

Chili powder- 1/2 tsp

Salt as required

Sugar - 1-2 tsp  or adjust according to your taste

Panchforan- 1/2 tsp  ( bengali  five spice-mixture of cumin seeds,Onion seeds,fennel  seeds fenugreek seeds and mustard seeds)

Dry red chili  -2

Method:--


Wash masoor dal ..then pressure cook it with 1/2 tsp each turmeric and salt .1/2 cup water..cook till 2 whistle...allow to release pressure..


Wash row mango and cut length wise..heat a pan .add 2 tsp mustard oil..then add bengali five spice .once you get nice aroma add dry red chili. Stir it for 30 secnds.


Then add row mangoes.add little turmeric,chili powder and salt...mix well everything..

Turn down flame and simmer the gas for 2-3 mins or till the mangoes become soft.

When mangoes become soft,Pour the boiled masoor dal ,add 1-2 tsp sugar or adjust according to your taste. And pour 1/2 cup water .give a nice stir..keep cooking for 2-3 mins.

Check seasoning...serve Aam dal or Tok dal  with steam rice and kurkure alu bhaja.

Khaman Dhokla

Kaman Dhokla is a Indian food that originally from Gujrat..khaman is a popular food in Gujrat made from soaked and freshly ground chana dal or gram flour also known as besan.There are different types dhokla like khaman dhokla,rava dhokla, rice dhokla etc. It can be eaten as breakfast or snacks too.

Cook Time----- 30 mins
Served--- 4
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Ingredients:-

Besan or chickpea flour - 1cup
Ginger+green chili paste- 1tsp
Turmeric powder- 1/4tsp
Salt to taste
Eno fruit salt - 1tsp
Lemon juice - 1 1/2 tsp

For Temparing

Oil- 1tsp
Mustard seeds - 1tsp
Curry leaves- 7-8
Green chili- 1 ,chopped
Coriander leaves- 1 tbsp
Sugar - 1 tbsp

Method :---
Take a bowl .add besan ,salt to taste,turmeric powder,ginger green chili paste,lemon juice.

Then add Water gradually and make a..
 semi thick batter.

Now heat pressure cooker .add 1/2 cup water. Place a aluminium rack inside the cooker.

Grease a plate or flat bowl with 1tsp oil.
Now add eno fruit salt in to the dhokla batter.mix well quickly.

And Immediately pour the batter into the grease plate or bowl.

Keep the dhokla bowl Inside the cooker.close lid without whistle.. Turn down flame and simmering it for 20 mins or till the toothpick insert the centre of the dhokla and comes out clean.

Take out from cooker. Wait for 5-6 mins to cool down..then cut it as per your desire shape.

For Temparing---- heat a pan .add 1tsp oil.then add 1tsp mustard seeds and few curry leaves .starts splattering add green chili.now carefully add 1/4 cup of water and 1tbsp sugar .mix Well.bring to boil.temparing is ready.

Pour this mixture over the dhokla..
Serve khaman dhokla with sweet tamarind chatney and green chatney.

Malvani Chicken Curry

Malwani / Malvanichicken curry is very famous and flavourful dish from Maharashtra. This recipe basically from konkan area of Maharashtra .it needs a lot of coconut which is easily available in the konkan region..this dish carries a beautiful distinct flavour and taste.

Cook Time---- 45 mins

Serve--- 5

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Ingredient 

For marination
Chicken - 800gms
Ginger paste - 1tsp
Garlic paste -1 1/2 tsp
Turmeric - 1tsp
Chilli powder- 1 tsp or adjust according to your taste
Salt - as required
Lemon juice - 2 tsp

For malvani masala ---
Cumin seeds -1tsp
Coriander seeds - 2tsp
Green cardamom - 4
Seeds of one black cardamom
Cinnamon - 1/2 inch stick
Cloves - 5
Shahjeera -1/2 tsp
Fennel seeds - 1/2 tsp
Mace - 2/4 tsp
Nutmeg - 2/4tsp
Black peppercorn - 1/2 tsp
Stone flower or dagad ful - 1/2 tsp
Dry red chili - 3-4
Grated coconut / desicated coconut -4-5 tbsp
White seasame seeds  - 2 tbsp
Poppy seeds - 2 tbsp
Roast onion - 1 (roast onion in direct flame .just like brinjal roast)

Process
Marinate chicken with marination ingredients for 1 hr or so..
Now heat a pan .Add 1 tsp oil .Then roast all malwani masala ingredients  till get nice aroma and masala turn light brown .
Wait for little cool. Put masala in grinder along with roast onion.Add little water and grind to a smooth paste.malwani masala is ready.

   Now heat a pan /kadai .Add 3tbsp oil .Add bay leaf then add onion slice .Fry till well browned. Then add ginger and garlic paste 1tsp each.stir fir a minute.

Then add 1/2 tsp turmeric, 1/2 tsp chili powder and pinch of salt.stir it for a minute. Then add marinated chicken. Stir well for 3-4 mins.Then add malwani masala. Mix well to coat chicken with malwani masala. . 

Stir it on medium heat for 4-5 mins or till oil leaves the side of the pan.

Then add a cup of water.give a nice stir.Turn down flame .simmer gas for 20 mins or till chicken cooked well. 

Check seasoning..Add 1tsp lemon juice and chopped coriander leaves. 

Keep gravy as per your desire consistency..
Serve hot with roti /naan/ bhakri/steam rice..

Chicken kofta curry

Chicken kofta curry

My little one loves chicken.so I had some boneless chicken in my refrigerator .cooked up my daughter s favourite chicken kofta curry.A tasty yet flavourful chicken keemaboll dish in Indian gravy .Auhentically it made with lamb or mutton mince but I here have used chicken mince,

Ingredients
 Chicken mince - 500 gms
 Onion - 2 big
 Ginger  paste- 2tsp
 Garlic paste -2tsp
 Tomato - 1big
Bay leaf -2
Cinnamon stick -1/2inch cinnamon stick
Green cardamom -2
Cloves-3-4
Turmeric powder -2tsp
Chili powder -1tsp
Kashmiri chili powder - 2tsp
Coriander powder -2tsp
Cumin powder -2tsp
Garom masala -1tsp
Kaju paste -1tbsp
Magaz paste - 1/2tsp
Cream 2tbsp
Green chili - 1 chopped
Roasted masala 1/2 tbsp  (dry roast cumin seeds,coriander seeds,dry red chili and grind a coarse powder)

Take a big bowl ,add chicken mince,add salt ,chili powder ,roasted masala ,chopped green chili,chopped onion , ginger  and garlic paste, cumin and coriander powder.mix it well . (If need ,you can add 1-2tbsp cornflour /moida for binding) . Now make equal portion of  chicken meatball..keep aside the chicken meatball.
Heat kadai with 3-4tbsp of oil. Add bay leaf ,whole Garam masala, now add onion paste ,sauting onio n paste until gets nice brown colour , now add ginger garlic paste ,keep stirring for 3-4 mints.now add tomato paste /purée  and  kaju -magaz paste and stirring continuously . Add turmeric ,chili ,cumin and coriander powder ,salt ,1tsp sugar .mix all dry ingredients properly. Keep sauting until oil separates from oil. Now add 1cup of water.when gravy starts boiling add row chicken meatball into the gravy,reduce the gas on low flame.cover the karai.keep cooking until meatball cooked properly..
 After meatball cooked well ,add 2tbsp of fresh cream and garam masala. Give a little stir..check seasoning..
Chicken kofta curry is ready to serve...serve it with roti ,nun...

Jive gaja. or khaja

Jive Gaja or khaja

Jive gaja or khaja is a traditional and popular sweet dish in Bengal and orrisa...
In orrisa it's commonly known as khaja..in bengal we called jive gaja or khaja....sugar coated mouth melting deep fried pastry....if you have a sweet tooth  you have to make it at home as it s very rare get  any sweet shop..

For dough
 Maida -2cup
Oil-4-5 tbsp
Salt-1tsp

For sugar syrup
Water-1cup
Sugar-1cup

Process
 Dough
 Take a bowl,add moida ,oil ,salt, mix it until get a breadcrumb like texture..then add water and knead a smooth soft dough...cover it for 20 mints...
Take 3-4 tbsp moida and 4-5 tbsp oil ,mix it well and make a thick paste . Keep it aside
  In the meantime   Take water and sugar,bring to boil. ,make a thick ,one thread sugar syrup..
     Take small portion from dough , make three equal size balls,roll each ball like roti.....place first roti ,spread oil moidapaste on top of first roti then place second roti again spread oil moida paste and place the third roti and spread the paste properly.....fold Roti bunches like a roll .cut it into 5-6 equal portion...roll each portion like a rectangular or tongue shape....heat karai.add oil for deep frying..place the tongue shape gaja In to the hot oil...oil should be on low medium heat....fry khaja until gets golden colour....take out from karai ,drain oil ,place it into sugar syrup...mix it well with syrup....place khaja on the serving plate.......you can store it into the jar or box....

Malpoa

Malpoa

We all have little or more sweet tooth....Malpoa is a well known sweet dish in every household in India ...it's a fluffy  soft in inner side and edges are crisp....in West Bengal Malpoa made specially in makar sankranti and any other special occasion..

Maida --6tbsp

Semolina/rawa/suji---3tbsp

Sugar--2-3tbsp

Cardamom powder---1/4tsp

Saunf/aniseed-1/4 tsp

Milk----1/2cup

Water---2/3cup

 

For --sugar syrup

Sugar---1/2cup

Water--1cup

Process

Soak maida,semolina ,sugar ,saunf into milk and water mixture for 20 mins to half an hour...stirring the batter ..make sure no lump should not be formed...minewhile make a sugar syrup .....place water and sugar ..stirring sugar till sugar dissolve complty...simmer gas on low flame for 10-12 mins...syrup consistency  like medium sticky..heat oil in a pan..stir the batter throuhly,take a ladle .pour the one full laddle batter into the oil ,fry it in low medium heat...fry it till the edges get crisp and brown.. drainn Malpoa from the oil and soak it into the sugar syrup immediately ..soak it for 1-2mins...drain malpoa from syrup and place it on serving plate....

Bhuna chicken

Bhuna chicken
 Bhuna means where spices fried gently almost without water...In  one sentence you can say slow cooked chicken with flavourful spices..it comes out appsoluately mouthwatering with very little sause. ...
  Chicken- 1kg
Chatu/sattu - 1tbsp
  Curd-4-5 tbsp
 Onion- 4-5 big finely chopped
 Garlic paste- 11/2 tbsp
 Ginger paste- 1tbsp
Turmeric powder- 2rep
Chilipowder- 2tsp
Cumin powder- 1rep
Coriander powder- 2tsp
Salt- as required
Sugar- 1tsp
Green chili-- 1-2 chopped
Garom masala-- 1 tsp (2-3clove 2-3cardamom 1inch stick cinamon nutmeg n mace dry roaste and grind )

 Process
 Wash chicken thoroughly. .marinated the chicken with curd, sattu, ginger garlic paste turmeric  chili cumin n coriander powder  salt n sugar for 45mins- 1hr....
     Take a karai add 3-4 tbsp oil .heat oil add chopped Onion .fry it till gets Brown color.....then add marinated chicken .mix marinated chicken with onion properly in high flame for 3-4 mins...then sim the gas  cover with lid n keep it on gas for 10 mins - 15mins or till chicken cooked well....occasionally stir it.....Chicken will get cooked in its own juice....(as we do not add Water.) after 10 mins open the lid...when chicken gravy dried up almost 70% oil separates from spices means its done....add garam masala n coriander leaves...keep gravy as per your desire consistency.......though this chicken dish did not require runny gravy.. serve bhuna chicken with roti  or naan. ....