BUTTER CHICKEN

Chicken Korma


Ingredients

  • Chicken : 1-1.5 kgs cut in small pieces
  • Onion : 5 Medium/300gms Finely sliced
  • Onion : 5 Medium/300gms Finely sliced
  • Garlic Paste : 2 Tablespoons
  • Ginger Paste : 2 Tablespoons
  • Khoa (Mawa) : 100 gms add to taste (optional)
  • Jash Butter Chicken Masala : 1 Packet
  • Curd : 1 Cup/ 200 gms (Whipped)
  • Lemon Juice : 1 Tablespoon
  • Malai/ Cream : 50 ml
  • Tomato : 500 gms Pureed
  • Butter : 50 gms
  • Oil : 100 ml

No need to add salt

How to make

• Marinate chicken with the whipped curd and ½ tablespoon ginger garlic paste for 15 min. Then cook till chicken is 75% done.
• In a deep pot/ Kadai heat oil, fry onions till golden brown, remove and spread on a napkin. When cool crush finely with a rolling pin (belan).
• In the same oil add the remaining garlic & ginger paste, stir for few minutes.
• Add tomato puree and Jashn Butter chicken Masala, fry (bhunno) for some time.
• Add the cooked chicken to this masala along with its liquid and cook till done.
• Ass crushed onions, cream, khoya (mawa) and butter to the chicken and cook till oil separates and then add lemon juice.
• Butter chicken is ready.
• Serving Suggestions:
Serve with naan / paratha/ tandoori roti.

Achar Gosht

Achar Gosht


Ingredients

  • Mutton : 1-1.5 kgs pieces
  • Garlic : 2 Teaspoons Finely Chopped
  • Garlic Paste : 2 Tablespoons finely Chopped
  • Ginger paste : 2 Tablespoons
  • Lemon Juice : 2 Tablespoon
  • Tomato : 500 gms Pureed
  • Butter : 50 gms
  • Ghee/Oil : 100 ml
  • Whole Green Chillies : 8-10 slit on one
  • Jash Achar Ghost Masala : 1 Packet

No need to add salt

How to make

• Make a paste with one teaspoon of Jashn Achar Gosht Masala and lime Juice. Fill green Chilies with this paste and keep it aside.
• Take a deep pot or pressure cooker. Heat oil/ ghee in it, add mutton, garlic and half of chopped ginger Masala and continue to fry (bhunno) for some time.
• Add curd, remaining chopped ginger, tomato puree and mix well. Cover and cook on slow heat till mutton is cooked, continue to stir (bhunno).
• Now add the masala filled chilies on top of the mutton. Cover it and cook on slow heat (give dum) for 5-10 minutes till oil separates.
• Enjoy Achar Gosht.

BOMBAY BIRYANI

Bombay Biryani


Ingredients

  • Chicken : 1-1.5 kg Small pieces
  • Rice (Basmati) : 750 gms (75% Boiled with 1 tsp salt & strained)
  • Onion : 300 gms Finely Chopped
  • Tomato : 300 gms Finely Chopped
  • Potatoes : 200 gms peeled and Cut
  • Garlic Paste : 2 Tablespoon
  • Ginger Paste : 2 Tablespoon
  • Curd : 1 Cup/250 gms (Whipped)
  • Vegetable/ Mustard Oil : 100 ml
  • Jashn Bombay Biriyani Masala : 1 Packet

No need to add salt

How to make

• Take a bowl, marinate chicken pieces add potatoes in if with ginger paste, garlic paste, curd and full jashn Bombay Biriyani Masala, mix well, keep this aside for 15 mins.
• Take a deep sauce pan/ kadai (heavy bottom) and fry onion till they become golden brown, add tomatoes and cook/ bhunno rill oil separates.
• Now in this mixture of fried onion tomato, add marinated chicken along with 2-3 cups of water and cook till chicken is fully done and oil separates.
• Now take a deep pan &put one layer of cooked chicken and on second payer put boiled rice, repeat this process till all the layers are completed, seal tight (dum) it for 10 minutes.
• Jashn Bombay Biryani ready to serve.
• Suggestion: Serve with curd/ raita of your choice.

CHICKEN KORMA

Chicken Korma


Ingredients

  • Chicken : 1-1.5 kg Small pieces
  • Onion : 5 Onion/300gms Finely Sliced
  • Curd :250 gms (Whipped)
  • Garlic Paste : 1 Tablespoon
  • Ginger Paste : 1 Tablespoon
  • Ghee/ Oil : 120ml
  • Vegetable/ Mustard Oil : 100 ml
  • Jashn Chicken Korma Masala : 1 Packet

No need to add salt

How to make

• Take a deep pot heat oil/ ghee in it and add finely sliced onions, fry golden brown. Remove and spread on a napkin till cooled, hand pound with rolling pin.
• In the remaining oil fry garlic add chicken pieces, curd, ginger, and Jashn chicken korma masala, add one to two cups of water keep stirring, cover the lid and cook till chicken is tender.
• Add crushed golden fried onion to the chicken, mix well, cover and cook for 5-10 minutes on slow flame, till oil separates.
• Enjoy chicken Korma
• Serving Suggestion: Garnished with chopped coriander and green chilly.

DALEEM / HALEEM

Haleem


Ingredients

  • Chicken/ Mutton :750 gms- 1 kg
  • Onion : 2 Medium Size, Finely Sliced)
  • Garlic : 2 Tablespoon (Finely Chopped)
  • Ginger : 2 Tablespoon (Finely Sliced)
  • Wheat : ½ Cup
  • Barley (Jau) : ½ Cup
  • Masoor, Moongm Urad dal : Total ½ (Cup Mixed)
  • Oil/ Ghee : 200 ml
  • Garnishing Leaves, Lemon Juice to Taste :Chopped Chilly, Coriander mint
  • Jashn Daleem Masala Mix : 1 Packet

No need to add salt

How to make

• Soak all dals, barley (jau) & wheat in water, for 2 hours.
• Take finely sliced onion and deep fry till golden brown, keep aside on a napkin & let it cool.
• In a handi pot, heat oil/ ghee. Add mutton, onion, one tablespoon finely sliced ginger, jashn Daleem Masala and cook for some time.
• Take a pressure cooker add garlic, soaked dals and barley. Add 10-12 glasses of water and cook for six cooker whistles.
• After some time add cooked mutton to the pressure cooker and continue cooking till mutton is well mixed & fully cooked. Apply pressure & mix till its completely mashed.
• Its now ready to serve.
• Enjoy Daleem.
• Serving suggestions:
For garnishing : Chopped chilles, coriander, mint leaves and lemon juice, sliced ginger.

DUM BIRYANI

Dum Biryani


Ingredients

  • Chicken :1-1.5 kg. Small pieces
  • Rice (Basmati) : 800 gm (75% Boiled with 1 Tsp Salt and Strained)
  • Onion : 200 gms Finely Chopped
  • Tomato : 200 gms Finely Chopped
  • Garlic Paste : 2 Tablespoons
  • Ginger Paste : 2 Tablespoons
  • Curd : 1 cup/ 250 gms (Whipped)
  • Coriander leaves : 50 gms
  • Green Chilli : 10 to 12
  • Mint Leaves : 50 gms
  • Vegetable / Mustart Oil : 100 ml
  • Jashn Dum Biryani Masala : 1 Packet

No need to add salt

How to make

• Take a sauce pan/kadai and put oil till it comes to heat, add chopped onion & fry till it becomes golden brown, take out & spread on a napkin. Fry (bhunno) the chicken/ mutton places in the remaining oil.
• Now add ginger paste, garlic paste, curd, full jashn Dum Biryani masala packet, in the chicken & fry till chicken is fully cooked and dry.
• While cooking, keep adding little water as required so that masala does not stick to kadhai.
• Now add tomatoes, mint, green chilly (long cuts) & cook for 5-10 min.
• Now take a deep pan & put one layer of cooked chicken and on second layer put boiled rice, repeat this process till all the layers are completed.
• Garnish top layer with golden brown onion, mint leaves & coriander leaves, close lid of the pan tight & dum it for 15 minutes, for aroma you can add a spoon full of pure ghee on the top before dum.
• Serving suggestion :
• Since mutton takes to soften, you may tenderize it with raw papaya or tenderizer.

FRIED CHICKEN

Fried Chicken


Ingredients

  • Chicken :8-12 Leg pieces
  • Onion : 1 (Cut as Rings)
  • Garlic paste : 2 Tablespoons
  • Ginger Paste : 2 Tablespoons
  • Lime Juice : ¼ Cup
  • Fresh Curd : 100 gm (hung/without water)
  • Egg : 1 (Beaten/ Whipped)
  • Oil : 250 ml
  • Jashn Fried Chicken Masala : 1 Packet

No need to add salt

How to make

• Wash the chicken thoroughly, let it dry, apply slant cut on chicken pieces with a sharp knife.
• Make paste of beaten egg, curd and Jashn Fried chicken Masala & keep if aside for 20 minutes.
• Marinate chicken pieces with lime juice, ginger paste, garlic paste and keep it aside for 20 min.
• After some time apply the add curd paste to the marinated chicken and keep it aside for 10 minutes.
• Heat the oil in a deep-frying pan, fry chicken pieces for 15-20 minutes on medium flame.
• Serving suggestion:
Before serving fry on high flame for 5 minutes for crispiness.
Serve with mint sauce (chutney) onion rings and lime juice.

ROGAN JOSH/ KASHMIRI KORMA

Rogan Josh


Ingredients

  • Mutton / Chicken Pieces : 1-1.5 kg. Medium
  • Tomato : 500 gms pureed
  • Curd : 500 gms (Whipped)
  • Garlic Paste : 1 Tablespoon
  • Ghee/ Oil : 100 ml
  • Jashn Rogan Josh/Kashmiri Korma Masala : 1 Packet

No need to add salt

How to make

• In a large pot heat ghee / oil, add ginger garlic paste stir till slightly brown then add meat and fry (Bhunno) for few minutes, then add full packet of Jashn Rogan Josh Masala, cook for some time.
• Add curd and the tomato ;puree, continue to fry (bhunno) for 3-4 minutes then add 2.5 cup (650 ml) water.
• Cover and cook on low heat until the meat is cooked.
• Increase the heat and fry till the ghee/ oil separates from the gravy.
• Serving suggestions:
Serve hot with Roti, Naan or Rice, garnish with coriander leaves.

KEEMA MASALA

Keema Masala


Ingredients

  • Keema : 1 kg
  • Onion : 3 Medium Size Finely Coriander
  • Garlic Paste : 2 Tablespoons
  • Ginger Paste : 2 Tablespoons
  • Oil : 1 Cup for Frying
  • Garnishing : Finely Chopped Onion, Green Chilly Chopped
  • Peas : 100 gm (optional)
  • Jashn Keema Masala : 1 Packet

No need to add salt

How to make

• Wash Keema and keep it aside in a sieve (chalanee) to drain excess water.
• Heat Oil in a pan add Keema, Ginger paste, Garlic paste & cook till water is dry.
• Add Jashn Keema Masala full packet & fry (bhunno) for 15-20 minutes, while cooking, keep adding some water. Keep cooking till oil separates, then keep it on slow flame for some time.
• You can also add peas in keema while cooking.
• Serving suggestion:
Garnish with Finely Chopped Onion, slit green chilies, coriander and add lime to taste.

FRIED FISH

Fish Fry


Ingredients

  • Fish : 1-1.5 kg (12-15 pieces)
  • Garlic Paste : 2 Tablespoons
  • Ginger Paste : 2 Tablespoons
  • Oil : 200 ml (for frying)
  • Onion (Rings) : 2
  • Jashn Fried Fish Masala : 1 Packet

No need to add salt

How to make

• Make a paste of Jashn Fried Fish Masala with Ginger & Garlic paste in a half of water.
• Apply this paste on fish pieces and marinate for 30 minutes.
• Heat the oil in a deep-frying pan/ kadai, fry the fish & take it out when its crispy, spread on the napkin.
• Fried fish ready to serve.
• Serving suggestions:
Serve it with mint. Coriander sauce (chutney) onion rings and lime to your taste.

MUTTON KORMA

Mutton Korma


Ingredients

  • Mutton : 1-1.5 kgs
  • Onion : 5/300 gms (Finely Sliced)
  • Curd : 250 gms (Whipped)
  • Garlic Paste : 1 Teaspoon
  • Ginger paste : 1 Teaspoon
  • Ghee/ Oil : 100 ml
  • Faux nuts : 10-15
  • Jashn Mutton Korma Masala : 1 Packet

No need to add salt

How to make

• Take a deep pot/ kadai, heat oil, fry finely sliced onion till golden brown. Remove the onion and spread on a napkin till it is cooled, hand pound the fried onions with rolling pin (with belan).
• In the remaining oil fry garlic paste and mutton pieces for a while, then add ginger paste, curd and Jashn Mutton Korma Masala, keep stirring. Add one or two cups of water, cover with lid and cook till mutton is tender.
• Add crushed golden fried onion in the mutton, mix well, cover and cook for 5-10 mins on slow heat till oil separates.
• For Tadka: In oil light fry coarsely crushed fox nuts (makhana) and pour over the mutton.

NIHARI

Mutton Nihari


Ingredients

  • Mutton :1.5 kgs medium pieces
    (Mainly Nalli pieces with Bone marrow)
  • Gram / Wheat flour Tablespoon): 50-75 gms (3-5 Slightly roasted on tawa For some time
  • Onion : 1 medium Size (finely sliced)
  • Garlic paste : 1 Tablespoon
  • Ghee/ Oil : 120 ml
  • Jashn Nihari Masala mix : 1 Packet

No need to add salt

How to make

• Take a deep pot/ kadai, heat oil, fry finely sliced onion till golden brown. Remove the onion and spread on a napkin till it is cooled, hand pound the fried onions with rolling pin (with belan)
• In a large pot/ pressure cooker heat 1 cup of oil/ ghee. Add garlic paste, stir then add meal and 1 packet Jashn Nihari Masala. Fry for few min then add 6-8 glasses of water.
• Cover and cook on low heat until the meat is tender.
• Dissolve gram/ wheat flour in 2-3 cups of water and add it gradually into the gravy while stirring.
• Take out 4-5 pcs of Nalli from the gravy, remove the meat from bone, add both back into gravy and cook for sometime on medium heat.
• Take remaining half cup oil/ ghee in kadhai and fry the sliced onion till golden brown.
• Add the fried onion into Nihari, cover it and simmer on low heat for 15 minutes.
• Serving suggestion : Garnish with chopped green chilies, coriander leaves, finely sliced ginger and lime juice.