Galauti Kebab
2: 1 corriander seed : cumin seeds

5 gm ajwain
15 gm green eliachi
4-5 blch elichi
2 tsp galauti masala
10 -15 gms
2 tbsp papaya paste (1 cup onion 1 cup green papaya and 1 inch ginger)gms red chilli pwdr
ginger garlic paste
4 tbsp cashwe paste n brown onion paste
200 gms ghee
150 gms roasted chana powder
1-2 drops sweet itter
2 tsp saffron pwder

dry roast in off heated oven
thigh of goat
strain all moisture..no water
8-10 times minced kheema-1 kg..consistency like paste
tip to give a smokey flavour:
in a paltter make a hole in centre of minced meat and put hot coals some cloves and top with ghee..as soon as u put ghee, it will smoke..cover immediately with silver foil so all smoke is absorbed by the meat. 45 min rest

Murg Awadhi Korma

5-6 brownn onion paste
150 gm cashew paste
In a pan heat oil bay leaft javitri shahi jeera, cinnamon
chicken marinate with ginger garlic turmeric salt
20 gm turmeric 30gm corrinader
 chilli powder mix in water and pour over spices
put curd and start stirring..dont allow to tear
put chicken pieces. 30 gm cashe paste
Seperate the chicken pieces and strain the gravy to remove whole spices.
Then transfer the chicken pieces back to gravy.
10 ml kewra watre and rose water 1 drp sweet itter
mace n javitri powder last for fragrance