King Samosa

Ingredients

For the dough

Maida/refined flour -1 cup

Butter/margarine – 2 tbl.sp

Salt – ½ tsp

Ice cold water

For masala

Boiled potatoes – 4

Boiled peas – ½ cup

Ginger green chilli  paste – 2 tsp

Fennel seed – ½ tsp

Coriander powder – 1 tbl.sp

Coriander seed – 1 tsp

Turmeric powder – ¼ tsp

Garam masala powder – ½  tsp

Amchur powder – 1 tsp

Black pepper powder – ½ tsp

Black salt – ½ tsp

Salt as per taste

Method

For making dough

Blend butter/margarine with refined flour and sprinkle ice cold water and knead it to stiff dough.

Apply little oil to your hands and knead it for at least 10 to 15 minutes.

Cover and keep under a wet cloth for half an hour.

For the stuffing

Heat oil in a pan, add fennel seed and whole coriander seed, fry till it splutters and then add ginger green chilli paste, sauté for a minute and then add coriander powder, garam masala powder.

Add boiled potatoes and peas, fry till you get a good smell then add salt, turmeric powder, black pepper powder, black salt and amchur powder. Mix well and remove from fire.

How to prepare

Make small balls from the dough and roll it to circles.

Cut into half and place little filling in the centre. Apply little water around the edges.

Fold the straight line edge to form a cone and seal over lapping edges with water. Press the edges properly.

Prepare all the samosas and keep under a wet cloth for half an hour.

Heat oil in a pan and fry samosas till crisp and brown.

Serve with sweet chutney and mint chutney

Paneer Ki Kheer

Ingredients

Milk – ½ litre

Paneer/chenna – 100 gms

Condensed milk – 100 gms

Cardamom powder – ½ tsp

Chopped nuts

Few Saffron Threads

Method

Heat milk in a pan, when it starts boiling add chenna and condensed milk and stir. Keep on cooking it till it is reduced to half. Keep on stirring it at regular intervals.

When it is reduced to half add cardamom powder, half of chopped nuts and saffron threads and cook for 2 to 3 minutes on a low flame.

Remove from flame, garnish with chopped nuts.

Refrigerate before serving.

Corn Banana Cutlet

Ingredients

Fresh corn – 1 cup

Raw banana – boiled and mashed – 1 ½ cup

Bread crumbs – 1 cup

Ginger green chilli paste – 1 tsp

Red chilli powder – ½ tsp

Cumin powder – ½ tsp

Chaat masala – ½ tsp

Lemon juice – 1 tsp

Salt as per taste

Method

Boil raw banana and mash it and coarsely blend corn and mix both together.

To this add, all the ingredients given and make small flat round balls like tikki.

Shallow fry in oil and serve hot with chutney or ketchup.

Methi Vadi

Ingredients

Methi leaves/fenugreek leaves – 1 cup

Besan flour/gram flour – 1 ½ cup

Rice flour – 2 tbl.sp

Chilli powder – 1 tsp or as per taste

Coriander powder – 1  tsp

Poppy seed – 1 tsp

Sesame seed – 1 tsp

Turmeric powder – ¼ tsp

Baking soda – ¼ tsp

Lemon juice – 2 tsp

Make a paste of

Ginger – 1 inch

Green chilli – 2

Method

In a bowl, combine together all the ingredients given and make a batter of medium consistency by adding water to it.

Leave this to rest for 10 to 15 minutes.

Take a pan, grease it with oil and pour this batter. Spread it evenly and steam it for 10 to 15 minutes.

Remove and leave it to cool.

Cut into square pieces and then deep fry or shallow fry in oil.

Apple Malpua

For making malpua

Wheat flour – 1 cup

Semolina – ½ cup

Milk – 1 cup

Yogurt – ½ cup

Apple – 1 or 2 big

Baking soda – a pinch

Salt – a pinch

For sugar syrup

Sugar – 1 cup

Cardamom powder – ¼ tsp

Water – 1 cup

Method

Combine together sugar, cardamom powder and water and boil it to make one thread consistency sugar syrup.

For making malpua – first remove the skin of apple and blend it to a fine paste, then add together all the other ingredients given, mix it well and leave it aside for an hour.

Heat a pan, and pour one spoon of batter on the pan, put little ghee/butter on the sides and cook on a medium flame.

Flip to the other side and cook till it turns golden brown.

You can even deep fry this in oil.

Dip it in sugar syrup, remove and serve hot with rabdi.

Kanji Vada

ingredients

For vadas

Yellow moong dal – 2 cup

Ginger green chilli paste – 1 tsp

Coriander seed coarsely powdered – 1 tsp

Fennel seed – ½ tsp

Asafoetida – ½ tsp

Baking powder – a pinch

Fresh coriander leaves – ¼ cup

For kanji

Mustard seeds – ¼ cup

Red chilli powder- 1 tsp

Black salt – 1 tsp

Salt as per taste

Method

For making kanji

Mix all the ingredients together and grind it to a fine powder. Dissolve this powder in 1 ½ litre of water. Mix well and leave it to ferment for 2 days. When the kanji turns sour, refrigerate it.

For making vada

Drain water from moong dal and grind it to a fine paste without adding water.

To this add the paste of ginger green chilli, fennel seed, coriander seed, coriander leaves, baking soda, asafoetida and salt.

Whisk it with your hands for at least 10 to 15 minutes to make the batter light.

Shape into small round balls and deep fry in hot oil till golden brown in color.

Remove on absorbent paper and leave it to cool.

Soak this vada in water for 5 to 10 minutes and then gently squeeze out the excess water and dip them in kanji water and leave them to soak for at least one hour. Keep it refrigerated. Serve chilled.

Batata Vada

Ingredients

Potato – 500 gm

Onion - 1

Ginger garlic paste – 1 tsp

Green chillies – 4 or as per taste

Turmeric powder – ½ tsp

Few curry leaves

Mustard seed – ½ tsp

Urad dal – ½ tsp

Coriander leaves

For besan batter

Gram flour/besan flour – 1 ½ cup

Rice flour – 2 tbl.sp

Red chilli powder – 1 tsp

Soda bi carbonate – a pinch

Water as required

Salt as per taste

Method

Make a thick batter of besan flour, rice flour, red chilli powder, salt, soda bicarbonate and little water.

Finely chop onion and keep aside.

Boil potatoes and mash it.

Heat oil in a pan, add one table spoon of oil in a pan and add mustard seed, urad dal and curry leaves. When the seeds begin to splutter, add onion and fry till translucent. Then add ginger garlic paste and green chilli and sauté till the raw smell goes. Then add mashed potatoes, turmeric powder, coriander leaves and salt.

Remove from fire and leave it to cool down.

Heat oil in a frying pan.

Make lemon size balls, dip in besan flour batter and deep fry in hot oil till golden brown in color.

Remove on tissue paper and serve hot with chutney.

Mughlai Mutton Curry

Ingredients

Lamb meat – 750 gm

Onion – 2

Ginger galirc pase – 1 ½  tbl.sp

Turmeric powder – ½ tsp

Coriander powder – 2 tsp

Green chilli – 2 to 3

Red chilli powder – 1 tsp

Cashew nuts – 15 to 20

Salt as per taste

Ghee/butter – ¼ cup

Roast and make a powder of

Cumin seed – 1 tsp’

Poppy seed – 1 tsp

Black cardamom – 1

Green cardamom – 1

Cloves – 3

Cinnamon -  1 inch stick

Method

Cut onion into thin long slices.

Soak cashewnut in water for half an hour  and then grind it in to a paste.

Heat ghee in a pan and fry onions till golden brown in color. Then add ginger garlic paste and sauté till raw smell goes, then add turmeric powder, red chili powder, coriander powder and stir fry till oil separates from the masala.

Add mutton pieces, green chillies, sauté for  2 to 3 minutes, then add 2 cup of hot water to it and cover and cook on a medium flame.

When done, add cashewnut paste and roasted garam masala  powder and simmer on a low flame for 2 to 3 munutes.

Garnish with coriander leaves and serve hot.

Mutton Biryani With Green Peas

Lamb mutton – 500 gm

Onion – 125 gm

Rice – 500 gm

Bay leaf - 2

Green peas – 250 gm

Potato – 250 gm

Ginger garlic paste – 1 tbl.sp

Garam masala – 2 tsp

Yoghurt – 125 gm

Saffron soaked in milk

Kewra essence – 4 tsp

Red chilli powder and salt as per taste

Ghee/butter – 300 gms

Method

Chop onions into thin long slices.

Boil potato and green peas.

Cook rice in water and salt till half done.

Heat oil in a pan, and fry onions till golden brown in color and then remove it.

In the same ghee/butter, add bay leaf and then  mutton pieces and stir fry for 2 to 3 mintues and then add ginger garlic paste and sauté for a minute.

Make a paste of onion and then add to it along with red chilli, yoghurt, salt and garam masala.

Add enough water so that the mutton pieces are cooked.

When the mutton pieces are cooked and the gravy has become little thick, add green peas and potato.. Add half cooked rice on top of it, sprinkle kewra essence and saffron soaked in milk. Sprinkle little garam masala on top.

Leave it to simmer on a low flame till rice is cooked. Serve hot with raita.

Chicken Pakora

Ingredients

Boneless chicken – 500 gm

Ginger garlic paste – 1 tbl.sp

Besan/gram flour – 3 tbl.sp

Yoghurt – 2 tbl.sp

Lemon juice – 2 tsp

Kasuri methi – ½ tsp

Garam masala – ½ tsp

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Cumin powder – ½ tsp

Meat masala – 2 tsp

Coriander leaves

Food colour – ¼ tsp

Red chilli powder and salt as per taste

Method

Wash and cut chicken into cubes. Add all the given ingredients to it, mix it well and leave it to marinate for 2 to 3 hours.

Deep fry in hot oil on a medium flame till the chicken pieces are cooked well and are golden brown in color.

Serve hot.

Seekh Kabab

Ingredients

Minced keema – 500 gms (Chicken/mutton)

Onions - 1

Ginger garlic paste – 2 tsp

Red chilli powder – 1 tsp

Garam masala – ½ tsp

Paste of green chilli – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 2 tsp

Lemon juice – 2 tsp

coriander and mint leaves – ½ cup

Salt as per taste

Mint chutney

Method

Wash keema and put it in the strainer so that all the water is drained out and it becomes dry.

Chop onion finely.

Combine all the ingredients given except mint chutney.

Leave it to marinate for an hour.

Preheat the oven at 240 degree.

Take hot skewer and press the marinated keema on the skewer.

Repeat this for all the skewer. The keema will easily stick on the hot skewer. Apply little oil on the kabab.

Place the skewer in the oven.

Keep rotating it at regular interval.

When done, gently remove the kabab from the skewer.

While serving, sprinkle little lemon juice on top, garnish with onion rings and serve hot with mint chutney.

Kachori Recipe

Ingredients

For the dough

Refined flour – 1 cup

Oil – 1 tsp

Salt – ¼ tsp

For the filling

Moong dal/Green gram dal – 100 gm

Besan flour/gram flour – 2 tbl.sp

Coriander seed – 1 tbl.sp

Aniseed – 1 tsp

Red chilli powder –as per taste

Turmeric powder – ¼  tsp

Asafoetida – ¼ tsp

Lemon juice – 2 tsp

Sugar – 1 tsp

Salt – as per taste

Coriander leaves

Make a paste of

Ginger – 1 inch

Green chilli – 2 (make a paste of it)

Method

In a bowl add refined flour, salt, and little water and knead to make dough. Leave this aside for 15 to 20 minutes.

Soak moong dal/green gram dal for an hour and then pressure cook until one whistle or till soft.

Heat oil in a pan, add aniseed, asafetida, coriander seed, ginger green chilli paste and sauté for a minute and then add red chili powder, turmeric powder, sugar, salt and then add gram flour/besan and sauté for a minute and then add cooked moong dal and coriander leaves. Cook till all the moisture is absorbed and the mixture becomes dry.

Make equal size balls from the dough, roll it into small puris and put the stuffing into the centre. Seal the edges and gently roll with the help of a rolling pin into small puris.

Deep fry in hot oil till golden brown in color and serve hot with green chutney and sweet chutney.

Onion Pakora

Ingredients

Onion – 1 big

Besan’- 1 cup

Rice flour- 1 tbl,sp

Cumin seed- ½ tsp

Turmeric powder – ¼ tsp

 Green chillies- 2

Red chilli powder – 1 tsp

Ginger paste – ¼ tsp

Coriander leaves- ¼ cup

Few curry leaves

Salt as per taste

Method

Cut onion into thin long slices, in a bowl, add onion, green chilies, curry leaves, coriander leaves, turmeric powder, ginger paste, cumin seed, salt and red chili powder. Mix it will,

Add besan and rice flour and coat all the sliced onions well with the flour,

Leave it aside for 15 to 20 minutes till the onion release its water; mix it well with your hands.

Add little water only if needed.

Heat oil in a pan and deep fry these pakoras till golden brown in color.

Remove and serve hot.

Gulab Jamun with Khoya

Ingredients

Khoya/mava – 250 gm

Maida/refined flour –  1 cup

Baking soda – ¼ tsp

Milk – 1 tbl.sp

For making sugar syrup

Sugar – 1 cup

Water – 1 cup

Cardamom powder – ¼ tsp

Method

Sieve together maida, and baking soda and then slowly add khoya to it. Add few drops of milk for mixing.

Knead it to get smooth dough. When you make balls, the surface should be smooth, there should be no cracks otherwise it will break while frying.

Make a sugar syrup by adding equal quantity of water and sugar and add cardamom powder to it and leave it to boil.

Remove from fire when the sugar syrup is ready.

Make small round balls of the dough and deep fry in oil in medium flame till golden brown in color.

Remove and immediately put in warm and not hot sugar syrup so that it absorbs the syrups quickly.

Cool and serve.

Methi Pakoda (Fenugreek Leaves Recipe)

Ingredients

Besan/gram flour – 1 cup

Methi/fenugreek leaves– 3/4 cup

Yoghurt – 2 tbl.sp

Red chilli – ½ tsp

Cumin powder – ½ tsp

Paste of ginger and green chilli – 1 tsp

Turmeric powder – ¼  tsp

Baking soda – ¼ tsp

Lemon juice – 1 tsp

Salt as per taste

Oil – 1 tsp

Method

Chop fenugreek leaves finely.

In a bowl, add all the ingredients except baking soda and oil, mix it well, add water and make a  thick pouring consistency batter.

Now add baking soda and oil and mix well.

Heat oil in a pan, with the help of a spoon, drop one tsp of this batter in the oil and fry on a medium flame till golden brown in color.

Serve hot with chutney or ketchup.

Palak Vadi

Ingredients

Besan/gram flour – 1 cup

Palak/spinach leaves – 3/4 cup

Red chilli – ½ tsp

Cumin seed – ½ tsp

Paste of ginger and green chilli – 1 tsp

Turmeric powder – ¼  tsp

asafetida - ¼ tsp

Baking soda – ¼ tsp

Sesame seed – 1 tsp

Lemon juice – 1 tsp

Salt as per taste

Oil – 1 tsp

Method

Mix together all the ingredients, add one tsp of oil to it and then add enough water to make a thick batter. Grease the plate with oil and pour this batter in it.

Steam it in a pressure cooker or steamer for 15 minutes and then cut into cubes when it is cool.

Shallow fry in oil and serve hot with chutney or tomato ketchup.

Pan Pizza Without Yeast

For making dough

Maida flour/refined flour – 2 cup

Baking powder – ½ tsp

Baking soda – ¼ tsp

Salt – ¼ tsp

Oil

For the pizza sauce

Garlic – 5 to 6

Onion – 2

Olive oil – 2 tbl.sp

Tomato – 4 to 5

Pepper corns – 8 to 10

Green chilli – 2

Dried oregano or mixed Italian herbs– 2 tsp

Salt

For the topping

Sliced onions

Capsicum chopped

Olives

Mozzarella cheese

Dried oregano

Method

To make pizza bread

In a bowl, sieve together flour, baking powder and baking soda. add salt and water to knead into smooth dough. Apply oil over the dough and leave it to rest for an hour or more.

For making pizza sauce

Heat olive oil in a pan, add chopped garlic and sauté for a  minute, then add pepper corns and green chili and again sauté for 2 to 3 minutes. Add sliced onion and sauté till it becomes soft, then add tomatoes and stir fry till it is totally mashed. In the end add salt and oregano or mixed herbs. Remove from fire. When it cools down, blend it to a fine paste and your pizza sauce is ready.

To make pizza

Knead the dough again, and then with the help of a rolling pin, flatten it. Heat pan and cook on one side on a medium flame.

 Lower the flame, put one more pan under the pan ( so that the base doesn’t get burn) and then turn the flatten dough to the other side

Spread pizza sauce on it, then sprinkle onion, capsicum, olives, mozzarella cheese and dried oregano.

Cover it and cook on a low flame till the cheese melts. Cut it into desired pieces and serve hot.

How To Make Pizza

For making dough

Maida flour/refined flour – 2 cup

Dry Yeast – 2 tsp

Warm water – 1 cup

Sugar – 1/2 tsp

Salt – ¼ tsp

Oil

For the pizza sauce

Garlic – 5 to 6

Onion – 2

Olive oil – 2 tbl.sp

Tomato – 4 to 5

Pepper corns – 8 to 10

Green chilli – 2

Dried oregano or mixed Italian herbs– 2 tsp

Salt

For the topping

Sliced onions

Capsicum chopped

Olives

Mozzarella cheese

Dried oregano

Method

To make pizza bread

In warm water, add dry yeast, salt and sugar, stir and leave till it becomes frothy.

In a bowl, take flour, make a hole in the centre and pour this yeast mixture in it.

Add little more water to knead into smooth dough. Apply oil over the dough and leave it to rest till it doubles in size. This will take about one to two hours.

For making pizza sauce

Heat olive oil in a pan, add chopped garlic and sauté for a  minute, then add pepper corns and green chili and again sauté for 2 to 3 minutes. Add sliced onion and sauté till it becomes soft, then add tomatoes and stir fry till it is totally mashed. In the end add salt and oregano or mixed herbs. Remove from fire. When it cools down, blend it to a fine paste and your pizza sauce is ready.

To make pizza

Knead the dough again, and then with the help of a rolling pin, flatten it and leave it aside for 10 to 15 minutes till it rises again.

Grease the baking tray and dust with flour. Place this flatten dough on the tray, spread pizza sauce on it, then sprinkle onion, capsicum, olives, mozzarella cheese and dried oregano.

Bake it in a preheated oven at 200 degree for 15 to 20 minutes or till the cheese melts. Cut it into desired pieces and serve hot.

Dahi Wada

Ingredients

Urad dal – 1 cup

Salt to taste

Dahi /Yoghurt– 500 ml

Sweet chutney

Green chutney’

Black salt

Roasted cumin powder

Salt as per taste

Method

Soak the dal for few hours  and then wash and grind it  coarsely without adding water or using very less water. Add salt to it and leave aside.

Beat the yoghurt till smooth and add salt to it and regfrigerate it.

Heat oil in a pan and make small balls of urad dal batter and fry till golden brown in color.

In a bowl, take water and add little salt to it. When the vadas are ready, remove and put the vadas in it. Leave them for 5 to 10 minutes.

Squeeze out the excess water from the vada and arrange in a serving plate.

Pour dahi/yoghurt on top of it, then add sweet tamarind chutney, green chutney, red chilli powder, black salt, and rasted cumin powder. Garnish with coriander leaves and serve.

Mughlai Mutton Korma

Ingredients

Lamb meat – 500 gm

Onions – 2 sliced

Garlic – 5 flakes

Ginger – 1 inch

Green chilli as per taste

Red chilli powder – ½ tsp

Coriander powder – 1 tsp

Poppy seed – 1 tsp

Bay leaf – 3

Turmeric powder – ½ tsp

Garam masala – ½ tsp

Yoghurt – 2 cup

Cream – 2 cup

Chopped cashew nut – 15 and almond 10

Few saffron threads soaked in milk

Coriander leaves for garnishing

Salt as per taste

Ghee/butter -3 tbl.sp

Method

Make a paste of ginger garlic, red chilli powder, turmeric powder, coriander powder, saffron soaked in milk and salt and mix with yoghurt.

Fry cashew nuts and almonds and keep aside.

Add this to the mutton pieces and mix it well.

Leave this to marinate for 2 to 3   hours.

Heat ghee/ butter in a pan, add bay leaf and onion and fry onion till golden brown in color

Then add green chilli, garam masala and poppy seed and marinated mutton pieces and fry till oil separates from the masala.  Add a cup of water and leave it to cook on a slow flame till mutton pieces are cooked well.

When mutton is cooked, add cream and cashew nut and almonds and garnish with coriander leaves and serve hot.

Pounded Chicken

Ingredients

Chicken breast -1

Onion – 1

Red chilli powder – 1 tsp

Coriander powder – 1 tsp

Turmeric powder – ¼ tsp

Coriander leaves

Salt as per taste

Ghee/butter – 2 tbl.sp

Make a paste of

 Garlic – 4

ginger - 1inch

Cloves – 4

Cinnamon – 1 inch

Cardamom – 1

Method

Take water in a pan, add little salt and chicken breast and leave it to boil till it is cooked.

When chicken is cooked, separate bones from chicken meat.

Discard the bone, crush the chicken meat well.

Make a paste of red chilli powder, coriander powder, turmeric powder, and grounded paste and add to the chicken. Mix well and leave it to marinate for some time.

Heat ghee/butter in a pan and fry chopped onion till golden brown in color.

Add marinated chicken and stir fry till oil separates from the masala. Add little water to it and cook till the gravy becomes thick.

Garnish with coriander leaves and serve hot.

Shahi Rogan Josh

Ingredients

Meat – 250 gm

Onion – 1

Garlic flakes – 6

Ginger – 1 inch

Green chilli – 2 chopped

Garam masala – 1 tsp

Coriander powder – 1 tsp

Cumin powder – 1 tsp

Turmeric – ½ tsp

Tomato – 1 chopped

Yoghurt – 1 cup

Red chilli as per taste

Few saffron thread soaked in milk

Cashewnut – 15

Ghee/butter – 100 gm

Method

Make a paste of ginger garlic, coriander, cumin, red chilli and salt.

Heat ghee/butter in a pan, and fry onions till golden brown, then add green chilli and tomato and stir fry till masala separates from the oil. Then add the ground masala and sauté for few minutes. Now add mutton pieces, yoghurt and a cup of water and leave it to cook till mutton is very well cooked.

When the mutton pieces are cooked and the gravy has become thick, then sprinkle garam masala, saffron soaked in milk, and chopped cashewnuts and garnish with coriander leaves and leave it to simmer on a low flame for 2 to 3 minutes.

Semoline/Rava Halwa

Ingredients

Rava – 1 cup

Sugar – 1 cup

Cardamom powder – ¼ tsp

Water – 2 ½ to 3 cups

Saffron – ½ tsp

Chopped almonds, pistachio, cashewnuts and raisins

Ghee/ butter

Method

Dry roast rava in a pan and keep aside.

Heat butter/ghee in a pan about 2 to 3 tbl.sp and fry chopped nuts and raisins till golden brown in colour.

Add water, sugar, saffron and cardamom powder and leave it to boil.

When the water starts boiling, add roasted  rava and keep on stirring it till it becomes thick.

Garnish with dry nuts and serve.

Arbi Yam Tikki

Ingredients

Arbi/colacassia roots – 1 cup boiled and mashed

Yam/suran – 1 cup boiled and mashed

Potato – ½ cup boiled and mashed

Paste of ginger – 1 tsp

Green chilli – 2 or as per taste

Coarsely grounded roasted peanut – ½ cup

Sago flour or bread crumbs – ½ cup

Lemon juice – 1 tsp

Coriander leaves – ½ cup

Method

Mix together all the ingredients given and make small round tikkis. Roll on sago flour or bread crumbs and shallow fry in oil.

Serve hot with ketchup or chutney.

Rabdi

Ingredients

Full cream milk – 1 litre

Sugar – 1 cup

Cardamom powder – ¼ tsp

Nutmeg  powder - ¼ tsp

Saffron – 12 to 15 strands

Method

Heat milk in a heavy bottomed pan and cook till it becomes half in quantity. Cook on a medium flame.

 While the milk is boiling, keep on continuously stirring it and scrape the bottom and edges,

Add sugar, saffron, nutmeg powder and cardamom powder and simmer on a low flame for another 20 to 25 minutes till it thickens  and becomes ¼ in quantity.

Garnish with almonds and pistachio.

Malpua

Ingredients

Wheat flour – 1 cup

Curd – 2 tbl.sp

Milk – ¼ cup

Sugar – 1 tsp

Salt a pinch

For sugar syrup

Sugar – 1 cup

Water – 1 cup

Cardamom powder – ¼ tsp

Saffron a pinch of

Method

For sugar syrup -First take a pan, add water and sugar and cardamom powder and boil in till one thread consistency. Put little saffron and keep aside.

For malpua – mix wheat flour, curd, milk and salt and make a batter like dosa batter, you can add water if you like and keep it aside for an hour.

Heat pan, put little ghee and then take one big spoon of this batter and pour it in the form of a pancake and add more ghee. Turn and cook on the other side and when done, drain and immerse in the  warm sugar syrup.

Mughlai Murgh Kabab

Ingredients

Chicken keema – ½ kg

Corn flour – 2 cup

Ginger and garlic paste – 1 tbl.sp

Yoghurt – ½ cup or 30 gm

Pepper powder – 1 tsp or as per taste

Salt and vinegar

Method

Marinate chicken keema by adding salt, ginger garlic paste and vinegar and leave it for 12 to 15 hours.

Then mix keema well with corn flour, pepper,yoghurt and salt as per taste.

In a pan, heat ghee, and stir fry this keema for few minutes till it changes it color.

Take a skewer and pat it on the skewer like a kabab, apply little ghee or butter and cook on live charcoal or in the oven till done.

Mughlai Chicken with Potato

Ingredients

Chicken – ½ kg

Onion – 2

Tomato – 1

Yoghurt – 2 cup

Potato – 3

Ginger – ½ inch

Garlic – 6

Garam masala – 1 tsp

Turmeric powder – ½ tsp

Red chilli and salt as per taste

Coriander leaves – ½ cup

Method

cut potato into long thick slices.

Make a paste of onion, ginger garlic and salt.

Add red chilli powder, garam masala ,  potato and half of onion paste to the yoghurt. Mix it well and then add the chicken pieces and leave it to marinate for 2 to 3 hours at room temperature.

Take a heavy bottomed pan, add ghee and stir fry half of the onion paste till the raw smell goes.  Then add tomato and turmeric powder and stir fry till tomatoes are mashed. Then add chicken along with the marinated masala and stir fry for 2 to 3 minutes. Then add two cups of water and cover and cook on a medium flame till the chicken is done.

When the chicken is cooked, remove from fire and keep on a live charcoal for few minutes and then remove, garnish with coriander leaves and serve hot.

Baked Chicken In Corn

Ingredients

Chicken – ½ kg

Boiled corn – 1 cup

Chicken stock – ½ cup

Cottage cheese/paneer – ½ cup

Red chilli, pepper powder and salt as per taste

Refined flour – 60 gm

Margarine -2 tbl.sp

Egg – 4

Milk – 2 cup

Method

Melt margarine and mix with flour and then cook on a low flame for two minutes.

Remove from fire and add chicken, chicken stock and milk. Mix it well and then again cook till the chicken has become soft. Keep on stirring in between.

Remove from fire; add salt, pepper powder, red chilli, egg yolks, corn and paneer.

Pour this in a baking tray and bake in an oven at 180 degree for half an hour.

Egg Chicken

Ingredients

Chicken – 1 kg

Onion - 2

Garlic flakes – 6

Ginger – 1 inch piece

Egg – 6

Bread crumb – 1 cup

Red chilli and salt as per taste

Method

Make a paste of onion, ginger, garlic, red chilli and salt. 

In a pan, take two cups of water, to it add these paste and chicken pieces and cook till the chicken has become soft and all the moisture has been absorbed.

Now dip these chicken pieces in egg mixture and roll it on bread crumbs.

Heat oil in a pan, and deep fry these chicken pieces and remove and keep aside.

After all the chicken pieces are fried, and still there is egg mixture left, then in the same oil put all the chicken pieces again and pour the egg mixture on top and fry till it is very well cooked and the masala is completely dried.

Soya Paneer Pulao

Ingredients

Rice – 2 cup

Soya chunks – 1 cup

Onion - 2

Green peas – 1 cup

Paneer – 1 cup

Bay leaf – 1

Ginger garlic paste – 2 tsp

Green chilli and salt as per taste

Tomato – 2

Coriander powder – 2 tsp

Cumin powder – 1 tsp

Garam masala – ½ tsp

Cardamom – 1

Cloves – 3

Cinnamon – 1 inch piece

Lemon juice – 1 tsp

Coriander leaves for garnishing

Method

Soak rice in water for half an hour.

Soak soya in water for half an hour and then cook for 5 minutes.

Heat oil in a pan, add bay leaf, cardamom, cinnamon and cloves and then onion and fry till it becomes translucent.

Then add ginger garlic paste, chopped tomatoes and green chilli and cook till it is totally mashed.

Add green peas, coriander powder and cumin powder and coriander leaves. Stir fry for a minute and then add salt and four cups of water and leave it to boil.

When the water starts boiling, add rice and mix well and cook on a medium flame.

When the rice is half cooked, add paneer pieces and soya and gently fold it in the rice. Sprinkle lemon juice on top and cover and leave it to simmer on a slow flame for 2 to 3 minutes or till  the rice is fully cooked.