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.