Ingredients
Boneless Chicken Chunks 2 Pounds
Lemon Juice 1/4th cup
White Vinegar 1/4 cup
Salt 2 Tsp
Butter Chicken Masala 2 packets
Red Food coloring 7 drops
Canola Oil 1/4 cup
Tomatoes 4 large
Plain whole milk Yogurt 1 cup
Butter 1 Stick
Cumin seeds 1 TBS
Black Seeds 1 TBS
​Ginger Garlic Paste 2 TBS
Whipping Cream 1/4 th cup

IMovie for more details

Ingredients
12 Raw Green Mangoes
12 Green Chili Peppers
6 Lemon or limes
2-3 cups of Mustard Oil
 Seasoning Mixture

1. 2 TBS Salt
2. 2 TBS Red Mustard Seed
3. 2 TBS Fenugreek seeds 
4. 2 TBS Yellow Mustard seeds
5. 2 TBS Ajwain
6. 1 TBS Salt
7. 2 TBS Black Seed
8. 1 TBS Red Chili Powder
9. ​2 TBS Fennel Seeds -
10. 2 TBS Turmeric powder 

How to Make it
Day 1. Wash and completely dry all the vegetables
Day 2:

• Cut all the vegetables, Un seed Mangoes and chilies (Optional)
• Pour 2 TBS Salt and Mix well.
• Place the vegetables in the sun for a day or 2

Day 3:

• Keep vegetables in the sun for another Day. Note: vegetables should have started getting little dry

Day 4.
Prepare the Spice Mixture

• Slightly roast  ingredients 1-4 in a shallow pan over the stove on medium heat. 
• Let it cool and them grind them on a motar or use coffee grinder. Make sure they dont turn in powder form they should be corse in texture.
• Add roasted seasonings and ingredients 5-10 to the veggies
• Mix well everything well. If you want you can open chilie slits and fill them with the  seasoning mixture
• Heat oil in a pan for 5 minutes on medium heat. DO not let oil burn.
• set aside to cool
• Now add oil to the pickle mixture and mix well

Day5:

• Keep it in the sun

Day 6:

• Keep in the sun

Day 7:

• Keep in the sun.
• Transfer pickle to the air tight container .As far all the veggies are dipped inside the oil, pickle is safe at room temp for a year long. If mustard oil is not enough to cover the vegetables them keep it refrigerated

***Enjoy with any meal but Punjabi Daal (Legumes) and Plain white rice makes the best combination.

Yes now you can tell I am addicted to Acahr making. I substitute limes to lemon and added carrots. I also sliced the green chillies instead of using whole. Little variations but ingredients and method stayed the same.

How to make it

1. Mix all the wet ingredients in a shallow pan
2. Add all the spices and mix well
3. Make small cuts on the chicken pieces
   
4. Add chicken pieces one by one making sure the each piece is covered well with the mixture.
5. Marinate for 8-12 hours
6. Preheat oven at 400
   
7. Cover and Bake on a greased baking tray for 30 minutes
8. Bake for additional 20 minutes uncovered. If some water left discard that water
   

       *Serve with Mint chutney

How to make it

1. Wash and soak rice in water for 10 minutes before cooking.
   preferably use Basmati Rice

Make the pulao mix ready.

1. Heat Oil in a shallow cooking pot
2. Add onions and cook on medium heat until they turn light brown but not dark brown
   
3. . Add all the dry ingredients and mix well. Turn the stove off. Make sure it does not burn. 
4. ​Boil 10 cups of water Add 2-3 TSP of salt.
   
5. Add rice to the boiling water. Let it boil approximately 7 minutes or until rice breaks but does not breaks on touching. Thats the critical part rice should not be over cooked.
6. Drain Rice and set aside
7. Turn the stove back on low heat and place the pan with pulao ingredients on it
8. Slowly spread rice over the pulao mix
9. drop food coloring.drops over the rice. Do not mix anything yet. Cover the rice with double sheet of paper towel  and
   
10. Cover the pan with air tight lid.
    
11. Keep the stove on on very low heat for additional 7 minutes. (Punjabi way keep on dum:)
12. Just before serving, Remove the lid, Discard paper towel.
    
13. Slowly bring the bottom pulao mix up. Repeat couple of time until you see everything looks like the shown video clip

          *key is to be very gentle. Rice should not break.
          *Serve with Butter Chicken or Beef Steaks

Ingredients
1 whole chicken cut into eight pieces without skin
1/4 cup Lemon Juice
1/4 cup White Vinegar
1 TBS salt
​I pack of National Broast Mix
2 Eggs
Canola oil spray
How to make it
1.Wash and take all the impurities out of skinless chicken. Place the chicken in the strainer to take the moisture out
2. Add salt vinegar and lemon juice. Rub everything on the chicken pieces. 
3.Refrigerate for 2-3 hours
4.Beat two eggs. roll chicken pieces first in egg wash and then into the batter mix. One piece at a time.
5. If you have streamer steam the pieces in a way that they are flat in the streamer but if you dont have a steamer. ues a shallow pan fill with water and place a pot size strainer on the pot and a tight lid to use.
6. Steam chicken for 30 minutes. You can check by inserting fork if the pieces are done cooking. some of the cooking will also be done in the air fryer. 
7. Now preheat AIR Fryer and place pieces in the air fryer at 400 for 25 minutes. Spray generous amount of canola oil to make pieces little crunchier..
Serve with hom,e de fries and steamed brocolli

  Ingredients

•   4 Pound beef cut in thin slices
•   1 1/2 cup greek yogurt
•   1 Lemon(Juice)
•   !/2 cup Vinegar
•   2 TBS Ginger Garlic Paste
•   2 TBS Papaya paste
•   Salt
•   Red chilli pepper
•   6 whole dried red pepper
•   1tsp Corriander powder
•   1 tsp Cumin Powder
•   1 Tsp Katchari Powder or a meat tenderizer
•   1 TBS National Bihari Kabab Masala(Optional)
•   1/2 Cup Water to tenderize meat in pressure cooker
•   1/4th cup Canola Oil 1/4

How to Make it:

1. 1. Mix All the ingredients except the steaks in a shallow pan.
2. 2. Add Beef steaks and marinate for 12 to 24 hours

 Three ways to make it

Pressure Cooker

1. a. Transfer all the ingredients to a pressure cooker . Add 1/2 cup of water and pressure cook for 7 minutes. After opening the pressure cooker check the meat if its tender by pulling it apart with a fork. Does not need it to be very soft because it will break. Cook little more until all the water is evaporated. Now add canola oil. until all is mixed well.
2. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.

 Instant Pot

1. Transfer everything to a Instant pot and follow directions for the beef slices.  When meat is tender and water evaporated add oil and cook for one minute until all the oil is mixed well
2. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.

Bake

1. Preheat oven at 375
2. Lay all the meat on a greased baking sheet and bake for 30-40 minutes depending on the thickness of the beef slices. Once beef is tender. Check by pulling apart with
3. Garnish with cilantro and Serve with Mint Chutney and Tandoori Naan.