Red charcoal chicken

Ingredients
1 chicken
1 cup dahi
1cup cream or malai
1 cup tomato ketchup (I prefer to use tomato puree with )
2 tbsp ginger-garlic paste
2 tbsp vinegar
2 tsp red chilli pwd
2 tsp dhania pwd
1 tsp garam masala pwd
Salt to taste
Sugar to taste
1 pc koyla (charcoal)
1 tsp ghee for smoking

METHOD
Marinate chicken in vinegar ginger-garlic paste salt and dhania,  red chilli pwd.leave for 1 / 2 hr.

Mix together curd, malai and ketchup ,see that there are no lumps.

Put the chicken pcs in it and put to cook .
Keep covered on a low flame. Stir in between .

It would take half hour to 45 min depending on the chicken.

Add garam masala and 2 tsp sugar.
Adjust sugar to taste if the gravy is sour add more sugar and vice versa.

Put the charcoal in flames as it turns red
Put it in a katori and place the katori in the chicken karahi pour 1 tbsp ghee and immediately close the lid .This would give a smokey texture to the chicken .Remove katori after 10 min.

Garnish with ginger julliens and chopped coriander leaves.

I remember reading  this recipe in a book but is very tasty when u don't Hv to do a lot just mix things and enjoy whatever u like while it cooks .

Adjust the consistency of the gravy of your by adding water or milk.

Kachori

One of my fondest memory of food was kachori that we'd lovingly gobble at any time from Nani' s place at kota

Ingredients for the covering
1 cup each maida ,atta n ground oats
Salt to taste
Oil (for moyan)

For stuffing
1 1 / 2 cup urad dhuli soaked for 4-5 hrs
1 tsp  hing
1 tsp red chilli pwd kashmiri
2 tsp saunf kuti
1tsp laung kuti
1 tsp saboot dhania kuta
Oil for frying
Salt to taste

For the covering
Mix together maida ,atta, oats and salt.

Make a hole on the centre add 3-4 tbsp oil and mix well .The mixture should resemble bread crumbs and should bind itself when pressed in the fist.
Knead with child water  just to bring everything together. Leave for 1/ 2 hr.

For the stuffing
Drain the water from the dal and dry grind it.
It should be just blitz ed twice .
Be careful not to add any water.

Add hing, red chilli pwd, dhania seeds, salt to taste, saunf and laung.

The filling is ready.

Knead the dough for 5-7 min.
Make 1 1 / 2 " sized balls .

Flatten the balls on your palm and keep flattening the corners of this small puri.
Put 1 tsp filling in the centre and bring the sides together to close.
Press flat and keep aside.
Make similar kachori with the rest of the stuff.
Heat oil  til a medium temperature in a heavy bottomed karahi and deep fry to a golden brown colour.

Serve hot with amchoor ki chutney or any other chutney of your choice.

These can be stored upto a week .

Can be made with maida and atta also.
Mix ed in equal measure s.

CHICKEN BUTTER MASALA

Ingredients
4-5 big onions sliced
4 big tomatoes
1 pod garlic peeled
1" pc ginger sliced and julienned each
1tsp jeera
1tsp red chilli pwd
1 tsp garam masala
1 / 2 tsp haldi
1tsp laung
1 / 2 tsp jaiphal
1tsp cinnamon pwd or 2 " pc stick
1 tbsp butter
1 / 2 chicken
2 tbsp oil
Salt to taste

METHOD
Heat oil and add jeera whole garam masalas, garlic and ginger and sauté.

Add onions and cook until golden brown. Add tomatoes, dry masalas and kasoori methi. Cook for 10 min till tomatoes are tender.let it cool.

Grind this in a mixer.

Heat butter in another pan and brown the chicken on both sides.

Add the chicken pcs in the gravy adjust the water and cover and leave it to cook till tender.

Add sliced green chillies ,ginger julliens , garam masala and chopped coriander leaves before serving.

Happy cooking ☺

Makhmali tikiya

Ingredients
250 gms keema chicken
1 onion
8-10 cloves garlic, crushed
1 " pc ginger
1 green chilli chopped
2 - 3 laung
1 / 2 tsp kali mirch saboot
1 elaichi green
1 tbsp chana dal
1 egg
1/ 2 tsp red chiilli pwd & garam masala pwd
Salt to taste

Method

Pressure cook keema, dal, onions, ginger, garlic, saboot masalas, till 1 whistle and simmer for 5 min only.

Dry out any liquid left on a high flame.

Cool the mixture. Grind it coarsely.

Mix in the egg salt to taste, red chilli pwd, and garam masala.

Keep aside in fridge for 15 min to rest.it will be easy to work with the mixture then.
Shape into shami kebabs and deep fry or shallow fry on a hot griddle till golden on both sides.

I Used this tikiya as a patty for chicken burger and my children loved it.

I used delicious brand keema ...If using fresh keema plz check the fat content in it because less fat would make the tikiyas dry.

Happy cooking ☺

Makhmali tikiya

Ingredients
250 gms keema chicken
1 onion
8-10 cloves garlic, crushed
1 " pc ginger
1 green chilli chopped
2 - 3 laung
1 / 2 tsp kali mirch saboot
1 elaichi green
1 tbsp chana dal
1 egg
1/ 2 tsp red chiilli pwd & garam masala pwd
Salt to taste

Method

Pressure cook keema, dal, onions, ginger, garlic, saboot masalas, till 1 whistle and simmer for 5 min only.

Dry out any liquid left on a high flame.

Cool the mixture. Grind it coarsely.

Mix in the egg salt to taste, red chilli pwd, and garam masala.

Keep aside in fridge for 15 min to rest.it will be easy to work with the mixture then.
Shape into shami kebabs and deep fry or shallow fry on a hot griddle till golden on both sides.

I Used this tikiya as a patty for chicken burger and my children loved it.

I used delicious brand keema ...If using fresh keema plz check the fat content in it because less fat would make the tikiyas dry.

Happy cooking ☺

Bhatura

Ingredients
2 katori maida
1 katori multigrain atta or plain atta
1 katori suji
2 tsp baking pwd
Salt to taste
Oil for kneading and deep frying

METHOD
Mix together maida ,atta, suji ,salt and baking powder. Add water and mix  to a medium soft consistency dough. . Knead softly  just so to bring everything together.

Let it rest for at least1 hr .

With oil in your hands knead the dough repeat it a few times. Now rake the dough and throw it on the slab ,repeat it for a few times as well.

Make balls frm the dough and roll them to give shape of your choice. ....long or round bhatura.

Deep fry in hot oil serve with chana.

This recipe will make 15 bhatura easily.

Happy cooking☺

CHANA

Ingredients
250 gms kabuli chana, soaked and boiled with salt and amla pcs
2 onions sliced
2 tomatoes chopped
10 cloves garlic crushed
2 inch pc ginger slivered finely
3-4 moti elaichi
4-5 laung
1 inch pc cinnamon
1 tsp kasoori methi
2 tsp coriander pwd
2 tsp red chiilli pwd
1 / 4 tsp haldi
2 tsp bhuna jeera
2 tsp garam masala
Salt to taste
4-5 tbsp oil

Method

In oil add jeera ,elaichi, cinnamon and laung.

Add garlic ,onions, ginger. Sauté until golden brown.

Add tomatoes, dry masalas except garam masala and bhuna jeera. Sauté till oil separates.

Add boiled chana, garam masala pwd and bhuna jeera.

Mash some chana and let it cook for 10 min.

Serve garnished with coriander leaves.

Cutlets(frm leftover khichdi)

Ingredients
Leftover khichdi
2 boiled potatoes
1 onion chopped
2 green chillies  chopped
2 sprigs kari patte chopped
2 tbsp cornflour mixed with water.
Bread crumbs as  required

Method

The Khichdi should be dry.

add mashed potatoes, onions, green chillies, salt n garam masala, kari patte .

Make cutlets and shape them as per your choice.

Dip these in cornflour paste and roll in bread crumbs.

Deep fry the cutlets and serve with green chutney.

Chocolate cake

Ingredients
2 cups pwd sugar
2 cups maida
3/ 4 cup cocoa
2 tsp baking powder
1 tsp coffee
1tsp salt
1 cup milk
1 / 2 cup oil
2 eggs
2 tsp vanilla essence
1 cup boiling water

Method
Sieve sugar ,maida, cocoa, salt, coffee and baking powder.

Mix together oil and milk.

Slowly add them in the  maida mixture.

Add vanilla and eggs ,beat till everything is well combined.

Pour in a greased baking tin, 8" diameter.

Bake in microwave for 7 min @ 750 watts

Insert a skewer to check if the cake is cooked ....It comes out clean.

Vegetable oats

Ingredients
3 heaped tbsps oats
1 onion chopped
1 tomato chopped
1 cup mixed vegetables ,carrot, cabbage, beans, capsicums
2 cloves garlic, crushed
Juice of one lemon
1 / 2 tsp haldi
1tsp red chilli pwd
1 / 2 tsp jeera
1 tsp dhania pwd
Salt to taste

METHOD
Sauté garlic and onion in a tsp of oil ,add tomatoes and cook for a minute.

Add the vegetables and dry masalas and sauté again .

Add oats and mix well.

Add 3 cups water, cover and cook for 5 minutes. Add lemon juice. Adjust seasonings if needed .serve hot.

Egg sandwich

Ingredients
2 slices of brown bread toasted
1 boiled egg
1 big tsp mayonnaise
Black pepper to taste

METHOD
Cut boiled egg into bite size pcs, remove yolk if you want.

Mix with mayonnaise. Spread on toast ed bread, sprinkle black pepper, cover with another slice.

Cut into two and serve.

Mutton rogan Josh

Ingredients
1 / 2 kg mutton
3 medium onions
3 tomatoes
1 cup curd
5 tbsp ginger-garlic crushed
1 green chilli sliced
4 tbsp mustard oil
2 tsp red chiilli pwd
2 tbsp coriander pwd
1tsp haldi
1 tsp jeera
1tsp garam masala
4-5 elaichi choti
10 laung
1 pool chakri
2 tejpatta
1 tsp kasoori methi
Salt to taste
1 tbsp ginger julliens

Method
Marinate mutton in curd ,2tsp ginger-garlic and garam masala.

SLICE 1 onion finely and deep fry till golden brown. Keep aside.

Grind together rest of the onions and tomatoes.

Heat mustard oil til it's smoking point, add jeera ,garam masalas crushed ginger garlic and sauté. Add ground paste and cook again

Add all the dry masalas except garam masala and kasoori methi and salt. Cook till oil separates.
Add the marinated mutton pcs and sauté on high flame for 5-7 min.

Add 2 cup water ,fried onions and cook on a slow flame for 1 / 2 hr or till done.

Add ginger julliens sliced green chillies and chopped coriander leaves. Serve hot with roti, naan or rice.

This recipe originally is prepared with 1 / 2 cup ghee.....lesser amount of mustard oil is used for healthier options.

Can also be prepared in a pressure cooker ...After 2 whistles cook on sim for 10 min.

SUKHE MA DI DAAL

Ingredients

1 cup urad dhuli ,soaked for half an hour
1 onion,  chopped
1 tomato, chopped
2 tsp ginger-garlic crushed
1 green chilli chopped
1/ 2 tsp hing
1tsp red chilli pwd
1 1 / 2 tsp coriander pwd
1 tsp jeera
1 / 2 tsp garam masala pwd
1 / 2 tsp haldi
1 tbsp ghee
1tsp kasoori methi
1 tbsp butter
Salt to taste
Coriander leaves chopped to garnish

Method

Pressure cook dal for 1 whistle. Remove the pressure and remove the dal in a colander.(channi ) put under running water.

Heat 2 tbsp ghee, add hing, jeera, ginger-garlic and sauté. Add onions ,when they turn golden brown add tomatoes.

Add all the masalas except garam masala,sauté till oil separates. Add kasoori methi and dal. Mix gently.

Add 1 tbsp butter and cover and cook for 5 min.

Garnish with coriander leaves, garam masala and green chillies. Serve hot with sliced lemon rounds.
Happy cooking��

Aam ka murabba

1 kg raw mango peeled and cut in broad stripes
500 ml vinegar
600 gms sugar
4 cloves garlic
2" pc ginger
1 big tbsp saunf moti ( kuti )
1/2 tsp methi dana
1tsp kala namak
1 tsp red chiilli pwd

Method

Mix together sugar ,vinegar, methi ,bring to a boil.
When the sugar dissolves add mango pcs cook uncovered for 20 min.

Simmer and cook till syrup thickens. Add saunf, red chilli pwd.

Cool and store in sterilised bottles.

Happy cooking��

KHATTA MEETHA PETHA

Ingredients
1/2 kg petha( kashiphal)cubed
1/2 tsp methi dana
1/2 tsp hing
1 tsp coriander seeds (saboot dhania)
1tsp red chilli pwd
2 tbsp coriander pwd
1tsp garam masala pwd
1tsp mustard seeds
2 tbsp mustard oil
1 tsp saunf kuti hui
1tsp jeera
1tsp amchoor
2 red chilli dry
2 tsp sugar
Salt to tast

Method
Heat mustard oil ...past its smoking point

Add methi dana, hing, coriander seeds,  mustard seeds, jeera and red chilli saboot. As they crackle add cubed petha .Sauté on high heat for a min.

Add salt, red chilli pwd, coriander pwd, haldi and sugar. Cover and cook till almost tender.

Now remove the lid add amchoor, saunf and garam masala and cook on a high flame.

Serve hot with poori.

Happy cooking��

FRIED ARBI

Ingredients
250 gms arbi, boiled
3 tsp ginger-garlic paste
1 onion
3 tomatoes
1/ 2 tsp hing
2 green chillies
1tsp red chilli pwd
1 tsp jeera
1/2 cup curd ,whisked
2 tsp coriander pwd
1 tsp garam masala pwd
Oil for frying
1tsp kasoori methi
Salt to taste

METHOD
Peel the boiled arbi, cut into half if too big ,deep fry till golden brown, keep aside.

Cut onions and tomatoes in chunks and bring to one boil. Cool and grind to a paste.

Heat 2 tbsp oil, add hing ,jeera and sauté
Add ginger-garlic paste and the ground paste .Add all the dry masalas except garam masala and sauté.

Add curd , arbi and kasoori methi .sprinkle some water cover and cook for 5 min .
Slit green chillies and garnish.

LOTUS STEM SCHEZWAN

Ingredients
125 gm lotus stem (kamal kakadi /bhen)
1 tbsp cornflour
1 tbsp schezwan sauce
                  Or
1 tbsp sweet chilli sauce
1 small onion
1 small capsicum
1 tbsp tomato ketchup
1/2 tsp soy sauce
1tsp vinegar
1tsp sugar
1/2 tsp ajinomoto ( optional )
Salt to taste
Oil for frying
Sesame seeds to garnish

METHOD
Peel lotus stem and slice thinly. Dip in a bowl of water.

Drain water and leave on a towel  to dry.

Put in a plastic bag, add cornflour and shake well.

Deep fry till golden brown.

Cut onion and capsicum in cubes ,crush garlic.

In 1 tbsp oil sauté garlic, onions and capsicum, add fried lotus stem and all the sauces ,sugar , ajinomoto and  salt to taste.

Toss it up.serve garnished with sesame seeds .

I've used  sweet chilli sauce here , originally chings schezwan sauce is used.

Alternatively instead of it .....increase 1 tbsp of ketchup and 1 tbsp of red chilli sauce ,in the recipe.

Happy cooking��

Veg.momos

Ingredients
For the dough

2 cup maida
1 tsp oil
Warm water as required

For the filling

1 cabbage grated
1 carrot, grated
1" pc ginger, grated
1 tsp ajinomoto (optional)
2 tsp desi ghee
Salt to taste

METHOD

Mix maida oil, and knead to a soft dough.
Keep aside.

Press and remove all the water from cabbage n carrots (this water can be used in gravies or kneading atta for rotis)

Add salt ,ajinomoto, ghee ,mix well.

Put water in a steamer to boil or alternatively boil water in a pan and fix  flat sieve (channi) with atta so it does not move.

Make small balls with the dough .roll each ball thinly, place a spoonful of filling in the centre.

Fold them in half and seal by pressing with in the crease or fold them in half then join the two ends together.

Shaping the momos will come with practise. These are easy shapes mentioned.

Grease the sieve and place momos with gap in between (chk pic) steam them for 12-15 min or till they become translucent.
Serve hot with sweet chilli sauce.

Happy cooking��

SWEET CHILLI

Ingredients

1 small onion
4 tomatoes
1 pod garlic
3 tsp oil 
A handful of either fresh red chillies or 10-12 dried red chillies
Salt to taste
1 tbsp gur ( jaggerry) or sugar

Method

In an open pan add onion, garlic, tomatoes ,red chillies and 1/2 cup water .
Bring to a boil .

Cover and cook for 10 min.

Cool and blitz in a blender to a roughly looking sauce .

Add oil, salt, sugar and cook till most liquid dries up.

It should be a mushy consistency ,not runny.

Cool and store in fridge .It easily lasts 15 days in cool temperature.

A spicy sauce can be used with momos,  pakoras, sandwiches ,almost everything.

A change for the usual Boring ketchup.

Happy cooking��

PINDI CHANA

Ingredients

250 gms kabuli chana boiled with dried amla
3 medium sized onions julienned
1" pc ginger
1 big tomato (without seeds )julienned
2-3 green chillies slit
2 tsp red chiilli pwd
3 tsp coriander pwd
1 tsp bhuna jeera
2 tsp garam masala
5-6 moti elaichi
5- 6 laung
1 tejpatta
1 tsp jeera
1 tsp kasoori methi
2 tsp amchoor
1 /2 tsp hing
1 tsp ajwain
Salt to taste
Oil

Method

Heat oil in a karahi, add hing, jeera, tejpatta, laung, elaichi, as they crackle add onions and cook till golden brown preferably on medium heat.

Add red chilli pwd, coriander pwd, ajwain salt and sauté for a min.

Add the chana and a little water ,cover and cook for 10 min.

In another pan take 1 tsp oil add julienned tomatoes and green chillies sauté for a min .keep aside.

Check the chana they should be semi dry. Add amchoor dissolved in a little water .

Add garam masala, bhuna jeera and the tomato green chilli  mix.

Serve hot garnished with coriander leaves.

HAPPY COOKING��

BISCUIT PUDDING

Ingredients
1 big pkt Marie biscuits
400 ml cream
125 gms pwd sugar
3 -4 tsp instant  coffee pwd
A handfull of walnuts chopped
3 tsp cocoa pwd
Method

Mix coffee pwd in 1 cup warm water.

Mix powdered sugar in cream ,keep aside in fridge.

Dip biscuit in coffee liquid and place them in a bowl ,pour some cream and sprinkle cocoa pwd ,again make a layer with biscuits ,cream ,cocoa.

The last layer should be cream ,press lightly.

Sprinkle chopped walnuts . put in the freezer to set for about an hour an a half.

Serve chilled ,dust some cocoa pwd on each pc before serving.

You can increase the amount of powdered sugar as per your taste.

HARIYALI KEBAB

Ingredient

3 potatoes boiled
1/2 cup peas boiled mashed
1/ 2 cup boiled spinach
1 onion chopped finely
2tsp ginger-garlic crushed
1 green chilli chopped
1 bread slice
1/2 cup coriander paste
1tsp garam masala
1/2 tsp bhuna jeera
1tsp kasoori methi
Salt to taste
Oil to shallow fry

Method

Press out all the water from spinach and peas.

In a bowl mash potatoes add spinach, peas, green chillies, dry masalas, kasoori methi, salt ,onion coriander paste.

If the mixture is loose then add the bread slice. If the mix is dry and u cannot hold the kebab together then add a few tips of milk.

Shape into shami kebabs or you can use a wooden skewer and make long ones.

Put a few tsp of oil in a nonstick pan and fry them till golden brown.

Alternatively you can deep fry them also.

Serve hot with green chutney ,lemon wedges and onion rings.

* to make things easy  you can boil spinach, green chillies and coriander leaves together.

Veg. Salt n pepper

Ingredients

1/2 kg mixed vegetables, ( mushrooms, baby corns, beans, capsicums,cabbage, carrots)
1/2 cup cornflour
2 tbsp garlic chopped
1tsp soy sauce
1tsp vinegar
1tsp ajinomoto (optional)
1/2 tsp pwd sugar
Salt and pepper to taste
Oil for frying

Method
Cut all the veg in julliens.

Take a paper bag put these vegetables in it ,add cornflour and salt ,shake well to coat all the vegetables.

Deep fry by dropping one by one ,so they do not stick together.

In a kadhai take 1 tbsp oil sauté garlic ,add these vegetables, vinegar, soy sauce sugar ,ajinomoto salt and pepper. Toss well .

Serve garnished with sesame seeds.

CHICKEN RARA

Ingredients
1 chicken
3-4 tbsp oil
4 tbsp ginger-garlic paste
2 tsp kashmiri mirch
2 tsp coriander pwd
1/2 tsp haldi
1tsp jeera
1tsp kasoori methi
4-5 elaichi
1 tsp garam masala
Salt to taste
2 tsp ginger julienned
1 green chilli sliced
Coriander leaves to garnish

Method
Mix together ginger-garlic paste , salt kashmiri mirch, coriander pwd, lemon juice.

Add the chicken pcs in this marinade leave for  1/2 hr.

In a heavy bottomed karahi or cooker add oil, elaichi ,kasoori methi and jeera. As they begin to crackle add the chicken.

Cook on a high flame for 2 min .

Simmer the gas . Cover and cook for 1/2 hr min or until done .

Add ginger green chillies garam masala and coriander leaves. And serve hot.

It's a dry chicken. .....lip smacking.

CHILLI CHICKEN

Ingredients
750 gm Chicken
1 egg, beaten
1/2 cup maida
1/4 cup cornflour
4 tbsp ginger-garlic paste
2 onions, cubed
2 capsicums, cubed
1tsp sesame seeds ( til)
2 -3 tbsp tomato ketchup
1 tbsp red chilli paste
1 tbsp soy sauce
2 tbsp vinegar
2 tbsp sugar
Salt and pepper to taste
Oil for frying

METHOD

Make a paste with egg ,maida, cornflour, 1 tsp ginger-garlic paste , salt n pepper.

Dip chicken pcs and fry till crisp.

Sauté onion and capsicum in tsp oil and add ginger-garlic paste toss fried chicken
In it add salt and pepper all the sauces ,sugar, mix well cover and cook till done .

Serve hot sprinkled with sesame seeds. 

You can also add ajinomoto.

Cut chicken into small pcs to help in even cooking.

Happy cooking

AMRITSARI SURPRISE

1/2 kg arbi boiled
2 tsp ginger-garlic paste
2 tsp besan roasted
1 tsp red chiilli pwd
1 pinch naurangi colour
1tsp garam masala
1/2 tsp haldi
1 pinch kasoori methi
1Tsp lemon juice
Salt to taste
Oil for frying

METHOD

Fry arbi in hot oil, take out after 30 second s.
Mix together ginger-garlic paste red chilli,garam masala, lemon juice, kasoori methi, mustard oil, besan, coriander leaves.

Press flat, arbi with the palm of your hand, add in the mixture , coat well.

Deep fry till brown .sprinkle chaat masala and serve  hot with chutney, onions.

CHICKEN LOLLIPOP

4-5 chicken legs
11/2 tbsp hung curd
3 tsp ginger-garlic paste
2 tsp kashmiri mirch
1/2 tsp haldi
1tsp garam masala
1tsp oil
2 tsp roasted besan
Salt to taste
Chaat masala to sprinkle on top

METHOD

Mix together curd, ginger-garlic, mirch,haldi,  garam masala, oil and marinate chicken pcs in it .leave for 1/2 hour.

Heat oil (for frying) .Add besan on the marinated chicken , mix well . Deep fry chicken legs  for a minute. Take out on an absorbent paper.

Press chicken legs with the palm of your hand and deep fry these again till brown. Sprinkle chaat masala on top.

Serve hot with green chutney and onion rings.

CHICKEN DO PYAZA

INGREDIENTS

1 chicken cut into pcs
2 onions cubed ,layers separated
2 green chillies sliced (alternatively you can use capsicums)
1 onion ,3 tomatoes ground to a paste
2 tbsp ginger-garlic paste
3-4 dried red chillies
1/ 2 tsp whole coriander seeds
1 tsp degi mirch
2 tsp coriander pwd
1 tsp jeera
1tsp garam masala
2- 3 green cardamoms (elaichi)
1" pc cinnamon
4-5 cloves
Salt to taste
1tsp kasoori methi
METHOD

Sauté chicken pcs in 1 tbsp oil .keep aside.

Sauté onion cubes, green chillies in a tsp oil .keep aside.

In 2 tbsp oil add whole garam masalas, jeera ,red chillies, whole coriander as it begin to crackle add ginger-garlic paste and sauté. Add ground masala and cook .

Add dry masalas ,kasoori methi ,salt and cook till oil separates.

Add chicken pcs and a little water ,cover and cook till chicken is done. ( add water if gravy dries up while cooking)

Add cubed onions ,green chillies garam masala pwd. Serve hot.
(You can use red chillies as per your taste)

Happy cooking!

HONEY CHILLI POTATO

Ingredients

4-5 big potatoes, cut into stripes
1 big onion, julienned
1 capsicum, julienned
2 tbsp chopped garlic
2 tbsp tomato ketchup
1 tbsp red chilli paste,
1 tbsp vinegar
2 tbsp honey
2 tbsp cornflour
1 tsp sesame seeds
Oil for frying
Salt n pepper to taste

METHOD

Put potatoes in a bag ,add cornflour and shake well. (It will coat potatoes without creating a mess)

Deep fry these till crisp.

In a kadhai take a tbsp of oil and sauté garlic, onions and capsicum.

Mix together ketchup ,red chilli, vinegar, salt n pepper.

Add potatoes in onions n capsicum and ketchup mixture Add honey.Toss till the sauces coats them .

Sprinkle sesame seeds on top and serve hot.

FISH FRY

Ingredients

1 fish, fillet
3 tsp ginger-garlic-green chilli paste
Juice of 1 lemon
1/2tsp degi mirch
1 tsp garam masala
1/2 tsp ajwain
2 tbsp besan
Salt to taste
Oil for frying
1/2 tsp chaat masala

METHOD

Cut fish into 2 " pcs.

Mix ginger-garlic-green chili paste, salt,ajwain, degi mirch, garam masala,lemon juice , and a tsp oil . marinate fish in this mixture for 20 min.

Coat this marinated fish in dry besan , (tap to remove extra) and deep fry in hot oil .

Sprinkle a little chaat masala.Serve hot with onion rings and mint chutney.

Hot n sour soup

Serves 1-2

Ingredients

1cup chopped mixed vegetables ,beans, corn, carrot, cabbage, mushrooms
2 tsp green chilli sauce
2tsp  vinegar
2tsp sugar
3 tsp garlic crushed
Salt n pepper to taste
1tsp oil
2 tbsp cornflour
1tsp ajinomoto
1/2 egg beaten

Method

Sauté garlic in the oil. Add the vegetables and sauté for another minute. Add ajinomoto , green chilli sauce , soya sauce, vinegar, sugar, salt n pepper.Keep aside

Boil 4 cups of water.add in the vegetables and thicken with cornflour.

Add in the beaten egg keep stirring (it forms white threads)

Garnish with coriander leaves and fried noodles .serve hot.

Omit egg for a complete veg option and add boiled and shredded chicken for a non veg option.

Cucumber boats

Ingredients

1 cucumber
1 tbsp boiled corn, chopped onion, chopped tomato, paneer, capsicum, cabbage; each
Juice of 1 lemon
Salt n pepper to taste
1tsp olive oil
3 tbsp hung curd
1 clove garlic ,crushed
Coriander leaves to garnish

Method

Peel and core the cucumbers

Cut into halves .

Mix together curd ,garlic, salt, pepper, lemon juice so there are no lumps.

Mix in the vegetables.

Fill this mixture in the boats made out from cucumber.

Garnish with coriander leaves and serve chilled.

Chicken curry

1/2 chicken pcs
2 onions,3 tomatoes 5-6 CLOVES
garlic ,ground to a paste
1 tsp cumin
1tsp red chilli pwd
2 tsp coriander pwd
1 tsp haldi
1 tsp garam masala
1 tsp kasoori methi
Salt to taste

Method

Saute masala in oil .add all the dry masalas .cook till oil seperates.

Add chicken pcs saute for a few min.add water just enough to cover the pcs ,cove and cook for 30-40min on a slow fire.
Once cooked add water to make gravy .

Serve hot garnished with garam masala.

You can alter the consistency of the gravy as per your liking.

Paneer burji

1/2 kg homemade paneer
2 onions,diced
2 tomatoes,grated
1 capsicum
1 tsp cumin
2 tsp coriander
1 tsp red chilli pwd
1 tsp garam masala pwd
1 tsp kasoori methi

Method
In a tsp oil saute cumins, onions,capsicums.

Add tomato dry masalas.saute till oil seperates.

Add paneer mix well. Serve hot garnished with coriander leaves.

MACARONI

1 PKT MACARONI BOILED(SMALL)
1 ONION
2 TOMATOES
6-7 CLOVES GARLIC
2 CUP MIX VEGETABLES CHOPPED(CAPSICUM,CARROTS,BEANS,CABBAGE)
SALT AND PEPPER TO TASTE
2 TBSP OIL
1/2 CUP MILK

METHOD
GRIND ONION,GARLIC AND TOMATOES .

IN A LITTLE OIL SAUTE THE VEGETABLES ,THEY SHOULD BE CRUNCHY.

IN REST OF THE OIL ADD THE GROUND MASALA AND SAUTE TILL OIL SEPERATES ,MIX IN SALT N PEPPER AND MILK SAUTE AGAIN .

ADD THE BOILED MACARONI AND VEGETABLES .

GARNISH WITH CORIANDER .

Cheese corn rolls

Ingredients
2 cup maida
1/2tbsp cornflour
1 cup boiled corn ,mashed coarsely
1 cup grated paneer
2 tbsp chopped coriander
1/2 tsp ginger- garlic paste
1 green chilli chopped finely
Salt and pepper to taste
Oil for deep frying

Method

1.mix together maida and cornflour .add salt.
2.slowly add chilled water and mix with a beater.
3.add just enough water ,to make the batter stretch.keep aside in a cool place for an hr.
4. Mix together corn,paneer,ginger garlic,chillies ,coriander .season with salt and pepper.keep aside.
5.take out the batter again add water to make a thin consistency.beat for a few min.save 2 tbsp of the batter to seal rolls later.
6.heat a tawa spread a spoonful of batter (like in dosa)as thin as possible.
7.as soon as the sides start to fold remove from tava.make bases like this from rest of the batter.
8.to make rolls take a base spread some mixture on the corner,fold in the sides and start rolling tightly,seal the ends with leftover batter.make similar rolls.
9.deep fry these rolls to a golden brown colour.serve hot with schzewan sauce or sweet chilli.

SUMMER COOLER

INGREDIENTS
1 CUCUMBER PEELED AND CUBED
1/2 CUP CURD
1/2 TSP PUDINA PWD
1/4 TSP PEPPER PWD
1/2 TSP BLACK SALT
1/2 TSP ROASTED JEERA PWD
CRUSHED ICE
COLD WATER

METHOD
1.BLEND TOGETHER ALL THE INGREDIENTS TO A SMOOTH CONSISTENCY.
2. ADD WATER AS REQUIRED (1/2) CUP.
3.POUR IN A TALL GLASS OVER CRUSHED ICE .
4.GARNISH WITH MINT LEAVES
5. SERVE CHILLED.

American chopsuey

Ingredients
1 onion quatered,layers separated
1cup mixed capsicums red,yellow,green cubed
1/2cup carrots cubed
1tbsp garlic crushed
2tbsp ketchup
1tbsp red chilli sauce
1 tbsp vinegar
1tbsp sugar
1/2 tsp msg (opt)
1/2 tsp pepper
2tbsp cornflour
2tbsp boiled corn kernels
Chopped coriander leaves and sesame seeds to garnish

Method

1.open the noodles pkt and detangle them.deep fry a hand ful of noodles at a time.keep aside.
2.for the sauce ,saute garlic in 1 tbsp of oil ,add onions ,capsicums and carrots ,saute for a min .add ketchup,chilli sauce,vinegar,sugar,salt n pepper.keep aside.
3.boil 1 litre of water ,add to the vegetable mixture.
4.mix cornflour in some water and add to the vegetables ,boil till sauce thickens.
5.to serve put the noodles in a bowl and pour this sauce on top ,garnish with corn ,coriander and sesame seeds .serve immediately.
YOU CAN USE MUSHROOMS ALSO.
FOR NON-VEG OPTION USE BOILED AND SHREDDED CHICKEN AND EGGS.
THE CONSISTENCY OF THE SAUCE SHOULD BE NEITHER TOO THICK NOR TOO RUNNY,U CAN USE CORNFLOUR ACCORDINGLY.

THIS RECIPE SERVES 4-5 PPL

Egg boats

Ingredients

4boiled eggs
1tbsp each of mayonaaise,cheese ,thick curd
1small onion chopped finely
1 green chilli chopped
1tbsp coriander leaves chopped
1/2 tsp garlic paste
Salt and black pepper to taste

Method

1.peel the eggs and cut them in halves ,scoop the yolks .
2. Prepare the filling by mixing curd , cheese,mayo,onions,garlic,chillies, coriander leaves ,salt pepper.
3. Fill this in the eggs.garnish with a coriander leaf on top.

You can also use the yolks  in the filling.

Masala kukkad

Ingredients

1 whole chicken
5-6big onions chopped
4 tomato coarsely ground
4tbsp ginger-garlic crushed
2 green chillies chopped
1tsp  cumin seeds
2tsp degi mirch
2tbsp coriander pwd
1tbsp garam masala pwd
Salt to taste
2-3 dried red. Chillies
A tap kasoori methi
Juice of two lemons

Method

1.marinate  chicken in 1tbsp lemon juice ,1tsp ginger -garlic paste ,red chilli pwd and garam masala
2.heat 2 tbsp oil add cumin seeds,red chillies, as they crackle add ginger -garlic and saute it.
3.add onions and cook till golden brown in colour , add tomatoes ,dry masalas and chicken pcs .
4..saute for some time ,then cover and cook adding  watera little at a time. 
5.keep checking and adding water .
6.when the chicken is cooked saute on a high flame till the masala coats the chicken.add kasoori methi and garam masala .
7.Garish with coriander leaves chopped.

Egg boats

Ingredients
4 boiled eggs
1/2 tsp chopped onions
1/2 green chilli chopped
1tsp mayonaaise
1tsp thick curd
1tsp chopped coriander leaves
1tsp cheese grated
Black pepper and salt to taste

Method

1.peel the boiled eggs ,cut in halves and scoop the yolks.
2.In a bowl mix together mayo,curd cheese ,onions,chilies,salt,pepper,coriander.
3.fill this in the scooped eggs garnish with a coriander leaf or tomato square.
You can use the yolks in the filling if you want.