Cooking With Shubham Juyal

Hung curds • Paneer grated • Coriander chopped • Green chilli chopped • Sugar powder • Bread crumbs • cashewnuts chopped • garam masala • Salt • Bread crumbs for rolling • Oil for deep frying • serving - •

Small onion • marwa leaves • mint leaves • roasted cumin powder • clove • black pepper • Green Chillies • chule • Salt • Red chilli powder (according your taste)

chicken • First marination • ginger garlic paste • Salt • yellow chilli powder • lemon juice • Second marination • hung curd • ginger garlic paste • Salt • Turmeric powder • yellow chilli powder •

Chicken mince • Ginger garlic paste • Red chilli powder • nos Green chilli paste • Salt • Garam masala powder • Turmeric powder • nos Hard boiled eggs • Green coriander chopped • nos Mint leaves • Oil for trying

Mutton keema ground 3-4 times to a fine consistency • raw papaya with skin ground to paste • Salt to taste • cumin seeds • green cardamom • cloves • black cardamom • cinnamon powder • mace powder • nutmeg powder • roasted cashew nuts paste • brown onion paste •

Basmati rice • Milk • as per taste Sugar • Chopped pistachios • almonds • - Cardamom powder • Saffron Varieties (1 tsp soaked in milk)

For dough: • maida • oil • salt • As required Water • For stuffing: • oil • Onion, finely chopped • ginger garlic paste • capsicum, finely chopped • carrot grated • Paneer grated •