Crispy veg fingers
2potatoes (optional)
50 gms paneer
3"pc zucchini
1 each red,green ,yellow capsicum
2carrots
1small onion cut into quarters
1cup mushrooms
10 beans
6-7 baby corn
1pod garlic finely chopped
1tsp ginger chopped
1tbsp schezwan sauce
1tsp vinegar
1tsp sugar
Sesame seeds for garnish
Oil for frying
3tbsp cornflour
2tbsp rice flour
Salt n pepper to taste

Method
Cut all the vegetables and paneer into fingers
Mix together the flours ,season with salt n pepper
Coat the vegetables in the flour n deep fry till crispy , keep aside
Heat a tsp of oil in a kadhai and sauté garlic and onion
Add schezwan sauce ,vinegar ,sugar,salt,pepper,
Mix well add the vegetables and toss nicely .
Serve immediately garnished with chopped ginger and sesame seeds

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��