Fried Chicken Leg Pieces

Ingredients
chicken leg pieces - 7
one small piece of ginger
6 flakes of garlic
corriander powder - 1 tbl.sp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
salt and chilli as per taste

Method
Clean and wash the chicken and pat it dry. Make slit in the chicken pieces so that the marinated masala is absorbed by it.

Make a paste of ginger and garlic.

Make a marination from all the given ingredients and marinate the chicken for 1 to 2 hours or overnight.

Deep fry the chicken and serve hot.

You can even coat it with egg batter and bread crumbs.

Pinwheel Sandwich

Ingredients
few bread slices
grated cucumber
chopped tomato

for making chutney
grated coconut - 2 to 3 tbl.sp
mint and corriander leaves
green chilli as per taste
garlic flakes - 2 to 3
juice of 1/2 lemon
salt as per taste

Method
Take a bread slice, remove the sides and with the help of a rolling pin flatten it.
Spread green chutney on it and a spoon of grated cucumber and tomato. Roll it and in a plastic sheet and let it set in the refrigerator. Remove and serve.

Chicken and Vegetable Fried Rice

Ingredients
cooked rice - 2 cups
boiled and shredded chicken - 1 cup
crushed ginger and garlic - 1 tsp
mixed vegetable - 200 gm (carrot, capsicum, beans, onion)
soya sauce - 1 tsp
green chilli as per taste
egg - 2
salt and pepper as per taste

Method

Heat oil in a pan,  add crushed ginger and garlic and saute for few seconds. Then add green chilli and again saute for few seconds and then add boiled and shredded chicken and stir fry for 2 to 3 minutes.
Then again mixed vegetable and cook on a high flame for 2 to 3 minutes. Add soya sauce, salt and pepper and eggs, mix well and cook till the eggs are cooked. Add rice and mix gently.Serve hot with manchurian.

Mysore Pak Recipe

Ingredients
chickpeas flour - 1 cup
sugar - 1 cup
ghee - 1 cup
cardamom powder - 1/4 tsp

Method
First heat ghee and pour in the chickpeas flour and mix well. Seive it and keep it aside.

Make a one thread consistency of sugar syrup by adding  1/4 cup of water, also add cardamom powder to it.
In another pan, keep ghee for heating.

When syrup is ready add chickpeas flour to it gradually. Keep on stirring it continously. When it is done, add hot ghee about 1 spoon at a time till all the ghee is over.

See that when you put hot oil, the mixture will turn frothy and will become porous too.

Now take a greased pan and immediately pour into it. Remove all the excess oil. When it is still warm, cut into cubes, so that it becomes easy to cut after wards.

Remove and serve.

Traditional Indian Chakali Recipe

Ingredients
rice flour - 200 gm
chickpeas flour - 100 gm
green gram dal flour - 70 gm
black gram dal flour - 50 gm
cumin seed - 1 tsp
corriander powder - 1 tsp
turmeric powder - 1/4 tsp
sesame seed - 1 tbl.sp
carom seed - 1/4 tsp
salt and red chilli powder as per taste
hot oil - 2 tbl.sp

Method
Mix together all the flour and the spices and gradually put hot oil into it, mix immediately.
Now add hot water and leave it for some time and when it comes at room temperature, knead it to form a dough.

Put in the chakali maker and make round chakalis. Deep fry in oil and serve hot.
When it comes at room temperature, store it in air tight container.

Paneer Tikka

Ingredients
paneer cubes - 200 gms
paste of 15 to 20 cashewnuts
red chilli powder - 1 tsp
yoghurt - 1 tbl.sp
roasted cumin powder - 1 tsp
garam masala - 1/4 tsp
juice of half lemon
diced capsicum
diced onion
diced tomatoes
salt as per taste
skewers

Method
 combine all the ingredients in a bowl and then put paneer cubes into it and leave it to marinate for half an hour to one hour.
Take skewer and insert first onion, then tomato, then capsicum and then paneer and then repeat in the same way. Shallow fry in oil and serve hot with roti.

Chocolate Modak Using Cocoa Powder

Ingredients
condensed milk - 3/4 of the tin
milk - 1/2 cup
cocoa powder - 3 tbl.sp
cinnamon powder - 1/4 tsp
few cashewnuts and walnuts
few digestive biscuits

Method

coarsely powder digestive biscuits and cashewnuts and walnuts and keep aside.

In a pan, mix together condensed milk, milk, cinnamon powder and cocoa powder.Let it boil.

Remove from flame and mix biscuit crumbs to it. . Refrigerate this for half an hour.

Stuff this in the modak mould, remove and again set it in the refrigerator for 5 to 10 minutes.

(Keep on adding biscuit crumbs into the milk mixture till you feel you can roll it with your hands.)

Dal Pakwan Recipe

Ingredients

for making pakwan
maida flour/all purpose flour - 2 cups
cumin seed - 2 tsp
oil - 2 tsp
pinch of baking soda
pinch of salt


for making dal
chana dal - 100 gm
turmeric powder - 1/4 tsp
salt as per taste

for making tamarind chutney
pulp of lemon sized tamarind
sugar - 1 tsp
onion chopped - 1
green chilli chopped as per taste
few corriander leaves

Method
first pressure cook chana dal till 4 to 5 whistles and then add turmeric powder and salt and let it simmer on a low flame for few minutes.

make tamarind chutney by mixing all the ingredients given.

for making pakwan, mix the ingredients and knead it to a dough. Make small puris, deep fry it in oil.

Add tamarind chutney to the dal and serve with pakwan.

Bread Kachori

Ingredients

for making the covering
6 to 7 slices of bread
semolina - 2 tbl.sp
maida/all purpose flour - 6 tbl.sp
pinch of baking soda
little salt

for the stuffing
boiled and mashed potato
paneer/cottage cheese - 100 gms
green chilli and ginger paste - 1 tsp
chaat masala - 1/2 tsp
roasted cumin powder - 1 tsp
juice of 1/2 lemon
few corriander leaves
salt as per taste

Method
make bread crumbs from bread slices and add all other ingredients given and knead it to a dough.

for the stuffing
combine all the ingredients given and keep aside.

With the help of a rollling pin, make small puris and place one spoon of this stuffing inside. Seal it well and deep fry it till golden brown in color. Serve with chutney or ketchup.

Steamed Modak Recipe

Ingredients
rice flour - 1 cup
pinch of salt
warm water for kneading the dough

for the stuffing
grated coconut - 1 cup
jaggery as per taste
cardamom powder - 1/2 tsp
poppy seed - 1 tsp
pinch of nutmeg powder

Method

first make a dough of rice flour using warm water and keep aside for 10 to 15 minutes.

Heat 1 tsp of ghee/butter in a pan, add cardamom powder, nutmeg powder and poppy seed and stir fry for few seconds and then add jaggery and grated coconut. Cook till jaggery melts. Off the flame and let it cool down.
Take a small ball of rice flour and spread on the modak mould, put the stuffing inside and again close it with rice flour dough as shown in the video. Remove and steam it for 10 to 15 minutes and serve.

Chicken 65 Recipe

Ingredients
for marination
boneless chicken - 250 gm
ginger garlic paste - 1 tsp
egg - 1
corn flour - 2 tsp
pepper - 1/2 tsp
little salt

cumin seed - 1/2 tsp
1 inch ginger chopped
garlic - 6 to 7 flakes chopped
green chilli - 2
few curry leaves
red chilli powder - 1/2 tsp
pepper powder - 1/2 tsp
food color
1/2 of lemon
salt as per taste
corriander leaves for garnishing

Method
first clean and wash the chicken and marinate it with the given ingredients for an hour or two.
Deep fry in oil one by one and keep aside.
In the same pan, add half tsp of cumin seed, add chopped garlic and ginger and saute for few seconds, Then add green chillies, few curry leaves, chilli powder, pepper powder, little salt, food color, water. Leave it to boil. when it starts boiling add fried chicken pieces and stir fry for few seconds. Cook for 2 to 3 minutes after adding lemon juice and marinated masala. Garnish with corriander leaves and serve hot with rice or  roti.

Kori Kura (Andhra Chicken Recipe)

Ingredients
chicken - 250 gm
onions - 2 medium size
ginger garlic paste - 2 tsp
puree of 2 big tomatoes
red chillli powder - 2 tsp
turmeric powder - 1/4 tsp
few curry leaves
star aniseed - 1/2
cumin seed - 1/2 tsp
corriander powder - 1 tsp
salt as per taste

make a powder of 
fennel seed - 1 tsp
cumin seed - 1/2 tsp
cloves - 3
cardamom - 2
cinnamon - 1inch stick
poppy seed - 1 tsp

Method

clean and wash the chicken pieces and then marinate it with salt, turmeric powder, chilli powder and leave for half an hour.
heat oil in a pan, add star aniseed, cumin seed and then add onions, curry leaves and cook till soft. Add ginger garlic paste and saute for few minutes till the raw smell goes. 
Make a puree of tomato and add to it and stir fry for a minute.
Then add marinated chicken, corriander powder, powder masala and cover and cook for 2 to 3 minutes. Then open the lid, add little water and mix it well and again cook it till the chicken becomes soft and tender.
serve hot with rice or roti.

Paneer Capsicum Sabji

Ingredients
few cubes of paneer
onion - 1
yoghurt - 4 tbl.sp
tomato - 1 
capsicum - 3
roasted cumin powder - 1 tsp
corriander powder - 2 tsp
chilli powder - 1 tsp
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
salt as per taste

make a paste of 15 to 20 cashewnuts and 1/2 tsp of poppy seeds.


Method
Heat oil in a pan and add onions and fry till it becomes translucent.Add tomato and cook till it is totally mashed.
Add roasted cumin powder, chilli powder, corriander powder, turmeric powder, garam masala and salt. Stir fry for few seconds and then add yoghurt and cashewnut paste. Cook for few seconds on a slow flame and then add capsicum. Cover and cook till the gravy becomes thick and capsicum becomes little soft. Add paneer cubes and cook for 2 more minutes.
Serve hot with  Roti or puri.

Vegetable Paneer Korma

Ingredients
mixed vegetable (carrot, cauliflower, capsicum, brinjal, potato, french beans)
paneer cubes - 1/2 cup
onion - 2
ginger garlic paste - 1 tsp
few curry leaves
red chilli powder - as per taste
corriander powder - 2 tsp
cumin powder - 1 tsp
garam masala - 1/2 tsp
turmeric powder - 1/4 tsp
salt as per taste
corriander leaves for garnishing


make a paste of
15 to 20 cashewnuts soaked in water 
poppy seed - 1/2 tsp soaked in water
coconut - 2 tbl.sp
yoghurt - 1 cup

tomato - 1/2

Method
Chop vegetables into small pieces and keep aside.
Chop onions and fry in oil till soft. Add ginger garlic paste, curry leaves and saute till the raw smell goes. Add chopped vegetables, red chilli powder, corriander powder, cumin powder, turmeric powder, garam masala and saute for few seconds and then add the paste. Cook on a slow flame till the vegetables are cooked well.
 Add little water if required.
When the vegetables are cooked, add paneer cubes and mix gently. Cook for two more minutes and remove from flame. 
Garnish with corriander leaves and serve hot with rice, roti or puri.

Rice and Soya Tikki

Ingredients
leftover cooked rice - 1 cup 
soya chunks - 1/2 cup boiled and squeezed
onion - 1
potato - 1
garlic - 6 tp 7 flakes
cottage cheese/paneer - 6 to 7 cubes
few spinach leaves
soya sauce - 1 tsp
corn flour - 2 tbl.sp
salt and pepper as per taste

Method
Blend all the given ingredients coarsely and make small tikkis.
Roll on cornflour powder and shallow fry in oil try till golden brown in color. Serve hot with green chutney or ketchup.

Paneer and Cheese Bruschetta

http://youtu.be/cSfFA5JBhvA

Ingredients

french bread - 1
garlic chopped - 1 tbl.sp
tomato - 2 
few olives
cottage cheese/[aneer - 1/2 cup
oregano - 1 tsp
basil herb/fresh basil leaves - 1 tsp
grated cheese
olive oil - 1 tsp
salt and pepper as per taste

Method
Mix all the ingredients given  except cheese and leave it aside.
Cut french bread diagonally. Take a baking tray and grease it with olive oil. place the bread slices on it and  bake it in the oven for 3 to 4 minutes at 180 degree celcius.
Remove and flip the bread slices. Spread these mixture on it and sprinkle cheese on it.
Again bake this in the oven at 200 degree celcius for 10 to 12 minutes or till the cheese gets melt. Serve immediately.

Potato Croquettes Recipe

Ingredients
3 to 4 potatoes boiled and grated
onion - 1
few bread crumbs
few corriander leaves/parsly
salt and pepper as per taste
grated cheese

paste of all purpose flour

Method

In a bowl, mix together potatoes, onion, salt and pepper, bread crumbs, corriander leaves or parsley.
Make small flat round balls and place one tsp of cheese in the centre and again roll it into cylindrical shape.
Dip in all purpose flour paste and roll on bread crumbs. Refrigerate for 3 to 4 hours before you deep fry in oil.
Deep fry till golden brown in color and serve hot with tomato ketchup.

Sour and Spicy Paneer Masala

Ingredients
cottage cheese/paneer - 200 gms
finely chopped onion - 2
ginger garlic paste - 1 tsp
pav bhaji masala - 2 tsp
finely chopped tomato - 1
salt as per taste

paste of
cashewnuts - 15 to 20
poppy seed - 1/2 tsp
yoghurt - 1/2 cup
mint and corriander leaves
lemon - 1/2

Method
Cut paneer into cubes. Make a fine paste of the given ingredients.  Marinate these paneer cubes in this marinated masala.
Heat oil in a pan, add chopped onions and saute till translucent.
Add ginger garlic paste, and saute till the raw smell goes. Add finely chopped tomatoes and cook till it is mashed. Now add marinated paneer with the masala and cook till it starts boiling and the gravy becomes thick. Serve hot with roti or naan.

Fruit Salad with Mango Pudding

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Ingredients
Pulp of 2 mango
1/2 can condensed milk
1/4 cup cream
chop mix fruit of your choice
few walnuts
almonds and pistachio for garnishing

Method
Blend mango pulp, condensed milk, cream and walnuts. Refrigerate this for few hours.
Take fruits of your choice, cut into small pieces and put in a serving bowl. Pour this blended mixture on it and garnish with chopped almonds and pistachios. 

Masala Pav

Ingredients
pav
onion - 1
boiled potato - 1
tomato - 1
capsiucm - 1
pav bhaji masala - 1 to 2 tsp
few corriander leaves
lemon - 1/2
turmeric powder - 1/4 tsp
salt as per taste
butter

Method
Boil and grate potato.
chop tomato and capsicum and keep aside.
Heat  1 tbl.sp of oil and butter about 1 tsp in a pan, add onions and saute till translucent. Then add tomatoes and cook till it becomes little soft. when done, add potato, pav bhaji masala, turmeric powder, salt, lemon and corriander leaves. cook for a minute and then add capsicum, cook for few seconds as we don't want it to become soft. Remove from fire and let it cool.
Heat pav on a pan by applying little butter. Stuff it with one tablespoon of this mixture and serve hot.

Egg keema mughlai paratha

Ingredients

chicken keema - 250 gm boiled and shredded
chicken stock - 1 cup
onion - 1
ginger garlic paste - 1 tsp
green chilli - 1
red chilli powder - 2 tsp
cumin powder - 1 tsp
corriander powder - 2 tsp or curry powder
turmeric powder - 1/4 tsp
garam masala - 1/2 tsp
tomato puree - 2 tbl.sp or 2 tomatoes
salt as per taste
few corriander leaves
wheat flour dough

Method
Make a dough of wheat flour and keep aside to rest.
Heat oil in a pan and fry onion till golden brown in color. Then add ginger and garlic paste and tomato puree and saute for few minutes. Add green chilli, cumin powder, corriander powder, red chilli powder, turmeric powder, garam masala and stir fry for a minute. Add shredded chicken or raw chicken keema along with chicken stock. Cook till the mixture becomes dry.
Leave it to cool for sometime.
Make a chapati from the dough and place one spoon of keema and close it.
Again roll this paratha. Fry on a hot tawa by putting little ghee or butter and serve hot.

Canapes Stuffed with Paneer and Corn

Ingredients
few canapes
onion - 1
boiled corn kernels - 1 cup
half of tomato
half of capsicum
paneer - 1/2 cup
red chilli sauce - 1 tsp
lemon juice - 1/4 tsp
salt as per taste
1 tbl.sp of cheese

Method
Deep fry canapes in oil and keep aside.
Heat oil in a pan, add onion and fry till soft, then add tomatoes, capsiucm finely chopped,corn, paneer, red chilli sauce, salt, lemon juice and cook for 2 to 3 minutes.
Put one spoon of it in canapes and garnish with cheese. Serve immediately.

Chickpeas Salad with Yoghurt

Ingredients
chickpeas - 1/2 kg boiled
yoghurt - 1/2 to 1 cup
onion - 1
cucumber - 1
red chili powder - 1/2 tsp
roasted cumin powder - 1 tsp
pepper powder - 1/2 tsp
black salt - 1/2 tsp or as per taste
salt as per taste
few corriander leaves you can also add parsley leaves
half of lemon juice


Method
Wash and soak chickpeas in water for 4 to 5 hours or overnight and then pressure cook till it becomes soft.
Drain the water and put this chickpeas in a bowl.
Make a dressing of yoghurt, olive oil, red chilli powder, roasted cumin powder, pepper powder, black salt, salt, corriander leaves and lemon juice. Finely chop cucumber, onion and mix with chickpeas along with the dressing and refrigerate it for an hour or more before serving.

Jain Banana Vada

ingredients
raw banana boiled and mashed - 3
green chilli - 2 or as per taste
ginger - 1 small piece
mustard seed - 1 tsp
corriander leaves
salt as per taste
Make a batter of chickpeas flour

by adding water and salt. You can add red chilli powder if you need more spicy.

Method

Boil and mash banana and keep aside.

Heat oil in a pan and add mustard seeds, when it splutters add green chilli and ginger, saute for 2 to 3 minutes and then add mashed banana and corriader leaves and salt. Mix well, cook for a minute and off the flame.

Make small balls from it and dip it in the besan batter and deep fry in oil till golden brown in color.

Masala Idli Recipe

Ingredients
idli - 12
onion - 1
capsicum - 1/2 
ginger green chilli paste - 1 tsp
asafoetida - a pinch
mustard seed - 1 tsp
urad dal - 1 tsp
few curry leaves
sambar powder - 1 tsp
red chilli - 2
half of lemon
corriander leaves for garnishing

Method
Cut idlis into small pieces.
Heat oil in a pan and add mustard seeds, urad dal, when it splutters add few curry leaves, red chilli  and saute for a minute. Add ginger and green chilli paste and saute till the raw smell goes and then add onions and saute till it becomes soft.  Add asafoetida, sambar powder, capsicum and stir fry for few seconds. Add idli pieces and mix well till all the idlis are coated well.
Sprinkle lemon juice on it and garnish with corriander leaves.

Sweet Potato Cutlet

Ingredients

sweet potato - 4 to 5
potato - 2
onion - 1
ginger green chilli paste - 1 tsp
methi leaves/kasuri methi 
fennel seed - 1/4 tsp
corriander powder - 1 tsp
roasted cumin powder - 1 tsp
sesame seeds - 1 tsp
chaat masala - 1/2 tsp
cornflour - 2 tbl.sp
salt as per taste

Method
combine all the ingredients together and make small tikkis.
shallow fry in oil till golden brown in color.
Sprinkle chaat masala and serve hot with tomato ketchup.

Cream Cheese with Herbs Canapes

Ingredients
cream cheese -3 tbl.sp
thick yoghurt - 3 tbl.sp
cottage cheese/paneer - 1 tbl.sp
roasted garlic - 4 to 5
rosemary herbs - 1/4 tsp
dried oregano - 1/4 tsp
dried thyme - 1/4 tsp
half of lemon
few corriander leaves/parsley
salt and pepper as per taste
few canapes
olives

Method
Mix together all the ingredients given in a bowl and refrigerate it for an hour.
 Fry canapes in oil for few seconds and remove and set on a plate.

Put  this mixture into the canapes and decorate with olives and serve immediately.

Keema Stuffed Egg Recipe

Ingredients
onion - 1 
keema - 1 cup
boiled egg - 5
yoghurt - 1/2 cup
ginger garic paste - 1 1/2 tsp
garam masala - 1 tsp
salt as per taste
few corriander leaves
egg for coating
bread crumbs

Method
Cut boiled eggs into half and remove the yolk. Mash this yolk and keep aside.
Heat oil in a pan, add onion and saute for till it becomes brown in color. Then add ginger garlic paste, and saute for few seconds till the raw smell goes. Add yoghurt, keema, garam masala, mashed egg yolk and salt and cook till the whole mixture gets dry. Garnish with corriander leaves and keep aside.
Whisk egg for coating by adding salt and red chilli powder.
Put the stuffing in the egg and dip in egg mixture and roll on bread crumbs.
This can be either deep fried or shallow fried in oil till golden brown in color. Serve hot with ketchup.

Idli 65 Recipe

Ingredients
cooked idlis - 12
all purpose flour - 1 cup
corn flour - 2 tbl.sp
salt and pepper as per taste
soya sauce - 1 tsp
tomato ketchup - 2 tbl.sp
green chilli as per taste
one small piece of ginger
food color

Method
Cut idlis into small pieces.

First make a batter of all purpose flour, corn flour, salt and pepper and food color by adding water. Make a smooth batter.

Dip idli pieces into it and deep fry in oil. Remov e and keep aside.

Heat oil in a pan, add green chilli and ginger and cook for a minute, then add soya sauce and tomato ketchup and add all the fried idlis. Mix well and serve.

Egg Spinach Sandwich

Ingredients

few spinach leaves finely chopped
finely chopped onion - 1
garlic flakes - 4 to 5
eggs - 3
grated cheese
salt and pepper  as per taste
Bread Slices

Method
Heat a pan, add oil and fry garlic flakes for few seconds, then add onions and fry till it becomes soft. Then add  spinach leaves and  cook till it becomes soft. Add eggs one by one to it and stir fry till egg is cooked. Take bread slices, spread this mixture on it and sprinkle cheese on it. Cover it with another bread, apply little ghee on top of both the sides and toast on a pan till golden brown in color.

Veg Paneer Lollipop

Ingredients

onions - 1 cup
paneer - 1 cup
boiled and mashed potato - 1 cup
chopped carrot - 1 cup
soya sauce - 1 tsp
ginger green chilli paste - 1 tsp
garlic flakes - 4 to 5
salt and pepper as per taste
corn flour - 3 tsp

Method

Mix all the ingredients given and make into small oblonge shape balls. Dust with all purpose flour and deep fry in oil till golden brown in color. Insert tooth pick and serve as a veg paneer lollipop.

Chicken and Veg Spring Rolls

Ingredients
onion - 1 finely chopped
garlic flakes - 2 to 3 finely chopped
ginger - 1 small piece
cabbage - 1 cup finely chopped
carrot - 1 cup finely chopped
capsicum - 1/2 finely chopped
boiled and shredded chicken - 1/2 cup
soya sauce - 1 tsp
corn flour paste
salt and pepper as per taste
Spring roll sheets

Method

Heat 2 tsp of oil in a pan, add garlic and ginger and saute for few seonds. Then add onion and cook till soft. Add cabbage, carrot, capsiucm, boiled and shredded chicken, soya sauce, salt and pepper and cook for 2 minutes. Add one tsp of corn flour paste and mix well. Cook for a minute and remove from flame. 

Take a spring roll sheet and put one spoon of the stuffing and close it as shown in the video. 

Deep fry in oil till golden brown in color and serve hot with ketchup.

Veg Paneer Momos

Ingredients
Ingredients
all purpose flour dough
finely chopped cabbage - 1 cup
finely chopped carrot - 1
onion - 2
ginger garlic paste - 1 tsp
green chilli as per taste
paneer - 1 cup
soya sauce - 1 tsp
salt and pepper as per taste
make a dough of
all purpose flour - 2 cups
pinch of baking soda
pinch of salt

Method
Heat 2 tsp of oil in a pan and add ginger garlic paste and green chilli and saute for few seconds. Then add onions and saute till soft. Then add cabbage, carrot, paneer, soya sauce, salt and pepper and cook for few minutes. Do not overcook the vegetables.

Remove from flame and let it cool.
Make small thin rotis from the dough, put one spoon of the mixture to it and close it it any shape you like.
Let it steam for ten minutes and then serve hot.

Ande Ka Halwa

Ingredients
eggs - 4
milk - 1 cup
condensed milk - 1 cup
cardamom powder - 1/2 tsp
coarsely powdered pistachio and almonds
ghee/butter - 2 tbl.sp
few raisins
saffron 
semolina - 2 tbl.sp soaked in water

Method
In a bowl mix together egg, milk, condensed milk, half of coarsely powdered pistachio and almonds and cardamom powder. Whisk together all this ingredients.

Heat ghee in a pan, lower the flame and add this mixture and keep on stirring it till it becomes thick. When it is half done, add rasins, semolina, saffron and again continue cooking till it becomes thick and you get a halwa like consistency.
Garnish with remaining powdered almonds and pistachio and serve.

Malai Kulfi

Ingredients
Milk - 250 ml
milk powder - 50 gm
cardamom powder - 1/2 tsp
condensed nulk - 100 ml
few threads of saffron
pistachio coarsely powdered

Method
Take milk in a heavy bottom pan, add milk powder, condensed milk, cardamom powder and few threads of saffron and let it boil. Remove from fire, add pistachios to it and let it cool down.
Pour this in a kulfi mould and leave it to set. Serve when ready.

Yoghurt Chicken

Ingredients
chicken - 250 gm
yoghurt - 1 cup
paste of 15 to 20 cashewnuts
onion - 1 chopped
garlic flakes - 5 to 6 crushed
green chillli - `1
red chillli powder - 1 tsp
roasted cumin powder - 1 tsp
turmeric powder - 1/2 tsp
salt as per taste
kasoori methi - 1 tsp
corriander leaves for garnishing

Method
In a bowl, mix together  chicken pieces, yoghurt, paste of cashewnuts, red chilli powder, roasted cumin powder, turmeric powder and salt and leave it to marinate for half an hour.
 Heat oil in a pan, add onions, green chilli and garlic and fry till golden brown in color. Add this marinated chicken with the masala and cook on a low flame till the gravy thickens and the chicken becomes soft and tender. In the end, add kasoori methi leaves and garnish with corriander leaves.

Chicken Pizza

Ingredients

boneless chicken - 250 gm
garlic flakes chopped - 4 to 5
salt and pepper as per taste
pizza base
pizza sauce
capsicum
onion rings
olives
cheddar and mozirella cheese

Method

Heat oil in a pan, add garlic flakes and saute for few seconds. Then add boneless chicken pieces, salt and pepper and cook till the meat has become soft and tender.
Take pizza base and spread pizza sauce on it, then spread boneless chicken, round slice of onion, capsicum, olives and grated cheese. Bake in a preheated oven at 180 degree celcius till the cheese melts and the pizza base is also cooked. Cut into slices and serve.

Vegetable Quesadilla

Ingredients
onion - 1
chopped garlic flakes - 4 to 5
tomato - 2
sliced cabbage and capsicum
boiled and mashed corn - 1 cup
boiled and mashed kidney beans/rajma - 1 cup
mixed herbs - 1 tsp
grated cheese
salt and pepper as per taste
chapati/roti

Method
Heat oil in a pan and add chopped garlic and saute for few seconds without changing its color. Then add onion, tomato, corn, kidney bean, mixed herb(optional), cabbage and capsicum and salt and pepper and cook for 2 to 3 minutes. The vegetables should not be overcooked, it should be crunchy.
Take chapati, spread this mixture on it and you can even add sour cream or salsa to enhance the taste and then roll it. Cut into half and serve.

Molten Lava Cake

Ingredients
all purpsse flour - 30gm
butter - 100 egg - 1
powdered sugar - 100 gm
cocoa powder - 3 tbl.sp
coffee powder - 1 tsp
chocolate bar - 33 gm
pinch of baking powder
pinch of baking soda

Method
Melt butter and chocolate bar in a double boiler.
Sieve together all purpose flour, cocoa powder, coffee powder, baking powder and baking soda and keep aside.

Add sugar  and eggto the butter and chocolate mixture and whisk till it becomes creamy and fluffy.
Fold powdered ingredients gradually and pour in a baking muffin mould and bake for 10 to 12 minutes.

When it cools down, you will see chocolate lava oozing out from it.

Muga Gathi

Ingredients
sprouted green gram/moong - 2 cups
red chilli powder = 1 tsp
corriander powder - 1 tsp
pepper powder - 1/2 tsp
turmeric powder - 1/4 tsp
tamarind extract - 2 tsp
salt as per taste
paste of 2 tbl.sp of freshly grated coconut and green chilli
few chopped cashewnuts
corriander leaves for garnishing

for tampering
mustard seed - 1 tsp
asafoetida - a pinch
few curry leaves

Method
Take a pan and add all the ingredients given except corriander leaves and tamarind extract.
Add little water and cook till the sprouts softens. When done, add tamarind extract and mix well. Cook for 2 more minutes.

Tamper it with mustard seeds, asafoetida and curry leaves and garnish with corriander leaves. Serve hot with rice or roti.

Easy and Cheesy Spinach Corn Toast

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Ingredients
finely chopped spinach - 1 cup
boiled corn - 1 cup
garlic flakes choppped -3 to 4
green chilli/pepper powder as per taste
salt as per taste
cheese

Method
Heat oil in a pan, add chopped garlic and green chilli and saute for few seconds.  Then add spinach and corn and stir fry till spinach is cooked. Add salt as per taste. Remove and leave it to cool.
Take bread slices, spread one spoon of this mixture on it and garnish with grated cheese. Cover with another bread slice and apply little butter on both the sides. Toast till golden brown in color.
Serve hot.

Sprouted Moong and Spinach Dhokla

Ingredients
chopped spinach leaves - 1 cup
sprouted moong - 1 cup
besan/chickepeas flour - 1/2 cup
semolina /rava - 1/2 cup
paste of ginger and green chilli - 1 tsp
yoghurt - 3 tbl.sp
sugar - 1 tsp
eno fruit salt - 1 tsp
salt as per taste
oil

for tampering
sesame seeds - 1 tsp
pinch of asafoetida
few curry leaves

Method
Blend together all the ingredients given except eno fruit salt and make a dosa like batter by adding little water.
steam it for 10 minutes and then cut into pieces when cool down.
Heat oil in a pan, and tamper it with sesame seeds, asafoetida and curry leaves and serve with dates and tamarind chutney.

How To Make Easy and Tasty Biryani

Ingredients
rice - 1 kg
chicken - 500 gm to 750 gm
ginger garlic paste - 1 tbl.sp
7 to 8 onions fried till golden brown in color
chopped potatoes (optional) - 3 to 4
puree of 3 tomatoes
yoghurt - 2 tbl.sp
slit green chilli - 3 to 4 or as per taste
chilli powder - 1 tsp
corriander powder - 2 tbl.sp
roasted cumin powder - 1 tsp
garam masala - 1 tsp
small broken piece of star aniseed
half of mace
salt as per taste
few corriander and mint leaves

for garnishing
few corriander and mint leaves
fried onion
saffron soaked in milk
saffron yellow color
kewra essence/rose water - 1 tsp
garam masala - 1 tsp
ghee/butter - 1 tsp

Method
Wash and soak rice in water for half an hour.
Clean and wash chicken pieces and combine with all the ingredients given. Leave it to marinate for an hour.

Heat 2 to 3 tbl.sp of oil in a pan and add the marinated chicken to it. Cover and cook till half done. Keep stirring in between and see that when the gravy becomes little thick, you can add little water.

In another pan, take enough water for the rice, add 2 bay leaf, 1 inch cinnamon stick, 4 cloves, 1 tsp cumin seed, one tsp of oil and keep for boiling. when it starts boiling, add rice and cook till the rice is 75 percent cooked..
Drain the water from the rice.
Take a vessel, first place little rice at the bottom, then the chicken masala and then the rice. Keep a flat pan at the bottom of the vessel so the masala doesn't burn.
garnish with corriander and mint leaves, fried onion, saffron soaked in milk, saffron yellow color, kewra essence, little ghee or butter, garam masala.
Either seal the cover with maida dough or cover it with aluminium foil. Simmer on a low flame for 10 to 15 minutes til the rice is very well cooked.
Serve hot with yoghurt raita.

Chicken kabab with Tomato Salsa and Yoghurt Spread Roll

for making chicken kabab
chicken keema - 500 gm
ginger garlic paste - 1 1/2 tsp
red chilli powder - 2 tsp
corriander powder - 2 tsp
roasted cumin powder - 1 tsp
garam masala- 1/2 tsp 
turmeric powder - 1/4 tsp
salt as per taste
egg - 1
half of lemon
few corriander leaves

for tomato salsa
tomato - 3
onion - 1
garlic flakes - 3 to 4
green chilli - 2
half of lemon
few corriander leaves
salt as per taste

for yoghurt spread
hung curd - 1 cup
sour cream - 2 tbl.sp
red chilli powder - 1 tsp
salt as per taste

few cabbage leaves

Method
first make kabab by combining all the ingredients given and shallow fry in oil.

make tomato salsa by mixing all the ingredients given and keep aside.

In the same way make yoghurt spread by combining all the ingredients given.

Now take a chapati, first spread yoghurt on it, then place few thinly sliced cabbages, put 2 spoon of tomato salsa and break the chicken kabab and put on the salsa. Roll it and serve.

Mutton Haleem Recipe

Ingredients

boneless mutton - 300 gm
broken wheat/barley - 200 gm
mixed dal (all in small quantity) - masoor dal, moong dal, tuvar dal, chana dal)
fried onions - 4 medium sixe
ginger garlic paste - 3 tbl.sp
green chilli - 3 to 4
red chillli powder - 2 tsp
corriander powder - 3 tbl.sp
cumin powder - 3 tsp
turmeric powder - 1/2 tsp
garam masala - 1 tsp
yoghurt - 1/2 cup
tomato = 4
corriander and mint leaves
lemon
salt as per taste

Method
soak all the dal and  broken wheat for an hour and then pressure cook it till soft. Lightly mash it and keep aside. In another pan, heat oil and butter and add ginger garlic paste, saute till the raw smell goes and then add mutton pieces and cook on a high flame for 2 to 3 minutes. then add green chilli, red chilli powder, corriander powder, cumin powder, yoghurt, tomato, turmeric powder, half of fried onions and corriander and mint leaves and salt.Mix well and either pressure cook till 3 to 4 whistle or cook in a vessel for one hour on a slow flame.
Remove and blender it with a hand blender.  Mix with the dal, add little water if it is too thick.
Sprinkle garam masala on top.
Leave it to simmer on a low flame for 2 to 3 minutes.Remove in a serving plate and garnish with ginger juliennes, fried onions, corrriander and mint leaves and a slice of lemon.
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Shahi Aloo

Ingredients

Potato/baby potato - 1/2 kg
bay leaf - 1
cumin seed - 1 tsp
ginger garlic paste - 1 1/2 tsp
yoghurt - 1 cup
red chilli powder - 1 tsp
corriander powder - 1 tsp
turmeric powder - 1/2 tsp
garam masala - 1/2 tsp
corriander leaves for garnishing

make a paste of
14 to 15 cashewnuts
poppy seed - 1 tsp (soak this in water for an hour)

Method
Cut potatoes into desired shape and deep fry in oil and keep aside.
heat a pan, add oil and when hot, add bay leaf and cumin seed.
when the seeds start to splutter, add cashewnut paste and yoghurt and keep on stirring it or else the youghurt will curdle.'
Then add chilli powder, corriander powder, turmeric powder, garam masala and bring it to boi.
when it starts boiling, add fried potatoes and leave it to simmer on a low flame for a minute.
Garnish with corriander leaves and serve hot with naan or roti.

Garlic Egg Fried Rice

Garlic Egg Fried Rice

Ingredients
cooked rice - 3 cups
eggs - 2
soya sauce - 1 tsp
garlic flakes - 3 to 4 chopped
ginger - 1/2 inch grated
green chilli - 1
spring onion bulbs - 1 cup
salt and pepper as per taste
spring onion leaves for garnishing

Method
Heat oil in a wok, add onions and saute till translucent. Then add garlic, ginger and green chilli and cook till the raw smell goes. Add soya sauce and eggs and scramble it. when eggs are cooked, add cooked rice, toss it, season it with salt and pepper. Cook for 2 to 3 minutes and then remove in a serving plate and garnish with spring onion leaves.

Rosemary Garlic Chicken

Ingredients
Boneless chicken breast
rosemary herb - 1 tsp/fresh rosemary leaves - 1 tbl.sp
half of lemon
chopped garlic - 4 to 5
salt and pepper as per taste
olive oil 

Method
Marinate chicken breast with all the ingredients given and leave it for 10 minutes.
This you can shallow fry it on a pan or roast in an oven till done.

How To Make Stiff Egg White Peak

Ingredients

Egg white - 2


Method
Take a dry glass, steel or copper bowl. Put egg whites of 2 eggs and blend it with a whisker or with a hand blender till it becomes stiff and frothy and does not fall even you turn it upside down.

Use this for making royal icing, or for many sweet and savory dishes.

Prawns 65

Prawns 65


Ingredients

Prawns - 1/2 kg

for marination

cornflour - 1 tbl.sp

red chilli powder - 1 tsp

pepper powder - 1/2 tsp

turmeric powder - 1/4 tsp

salt as per taste

food colour


for tampering

green chilli - 2

crushed ginger - 1 tsp

crushed garlic - 1 tsp

few curry leaves



Method

First clean and wash the prawns and marinate with the given ingredients. Leave it for an hour. 

Deep fry in hot oil and remove on a tissue paper. In the same pan, heat oil, add few curry leaves, ginger, garlic and slit green chillies, when the color of ginger garlic changes, add the fried  prawns and mix well. Remove in a serving bowl, sprinkle lemon juice on top and garnish with spring onion leaves.

Creamy and Cheesy Spinach Pasta

Ingredients

cooked pasta

Small bunch of spinach leaves

garlic flakes - 4 to 5

mixed herbs - 1 tsp

basil herb - 1 tsp or fresh basil leaves

cream cheese - 1 tbl.sp

cream - 1 tbl.sp

milk - 1 cup

salt  and pepper as per taste


Method

wash and chop spinach leaves finely.

Heat butter in a pan, add chopped garlic and saute for a few minutes, do not let it brown. Add finely chopped spinach leaves, mixed herbs, basil and stir fry for a minute. Add cooked pasta, cream cheese, cream and salt and pepper. Stir well, add one cup of milk, again give a stir and cook for a minute. Remove in a serving bowl, you can garnish it with grated cheese on top.

How To Make Roasted Garlic

Ingredients

Garlic Bulb - 1

Olive oil


Method

Cut the head of garlic bulb and place it on a foil.

Drizzle little oil on it and  bake it in the oven at 180 degree celcius for  half an hour till the color changes and it becomes soft.

Roasted Potato with Rosemary and Garlic

Ingredients


Potatoes - 4 to 5

garlic flakes - 7

rosemary herbs or fresh rosemary leaves - 1 tbl.sp

olive oil - 1 tbl.sp

salt and pepper as per taste


Method

chop garlic finely.

Make thin long slices of potatoes.

In a bowl, combine together all the ingredients and bake in the oven at 180 degree celcius for half an hour or more till it is completely cooked and has become soft.  Serve hot.

Stir Fry Vegetables with Noodles and Ching's Secret Masala

Ingredients

cooked noodles - 1/2 kg

mixed vegetable cut into julliens - carrot, cabbage, onion, capsiucm and beans

chopped garlic - 7 to 8

salt and pepper as per taste

ching's secret masala - 1 tbl.sp

olive oil for cooking


Method

Heat 2 tbl.sp of olive oil in a pan, add chopped garlic flakes and saute for few seconds, then add mixed vegetables and stir fry on a high flame for 2 minutes, do not over cook the

vegetables, it should be crunchy. Add cooked noodles, salt and pepper and ching's secret miracle masala and stir fry for few seconds. Cook for 2 minutes and turn off the flame.

Garnish with cheese and serve hot.

Garlic and Capsicum Pizza

Ingredients
pizza dough
tomato puree/10 tomatoes of medium size
garlic flakes - 15 to 20
mixed herb - 1 tsp
salt and pepper as per taste
sliced capsicum, onion
olives
cheddar and mozirella cheese

Method
Take one cup tomato puree or make a puree of 10 tomatoes of medium size
Heat one tbl.sp of olive oil and 1 tsp of butter in a pan, add garlic flakes and saute for a few seconds, do not brown it.
then add tomato puree, mixed herbs, salt and pepper and cook for 2 to 3 minutes.
Off the flame and keep aside.
Spread pizza dough on a pan, spread tomato sauce, then sprinkle cheese. Put sliced capsicum, onions and olives and sprinkle little cheese on top.
bake this at 180 degree celcius till the cheese melts and the pizza dough is cooked well.
Cut into pieces and serve.

Bhinda nu Shaak (Okra/bhindi Recipe)

Ingredients

okra/bhindi - 500 gm

freshly grated coconut/dessicated coconut - 2 tbl.sp

grated ginger - 2 tsp

green chilli - 2

sesame seed - 2 tsp

corriander seed - 1 tbl.sp

cumin seed - 1 tsp

lemon juice - 1 tsp

few corriander leaves

asafoetida - a pinch

salt as per taste


Method

Wash and cut okra into inch pieces.

Heat one tbl.sp of oil in a pan, add a pinch of asafoetida and then add chopped okra.

stir fry for 2 to 3 minutes and then add all the masala given. Mix well and cover and cook for 10 to 15 minutes. Keep on stirring in between.

when done serve hot with roti or phulka.

How To Make Fruit Popsicle

Take any fruit of your choice, slightly mash it. Put the mashed fruit in Popsicle mold and  pour any fruit juice or lemon juice.

Keep in the refrigerator to set till it hardens.

Jamun Popsicle -Kalakhatta recipe (Diabetic Recipe)

Ingredients

Jamun - 250 gm
Kokam - 5 to 6 soaked in water
Black raisins - 1/4 cup soaked in water
Roasted cumin powder - 1 tsp
Black salt and rock salt as per taste
Pepper powder - 1/4 tsp
Water - 2 1/2 cup water

Method
Wash and remove the pulp of the jamun. and make a puree of it. Make a puree of kokum and black raisins by adding little water and strain it. Add water and other ingredients given and pour in a candy mould and set it to freeze.
Enjoy Jamun ice when ready.

Popsicles with Coconut Milk and Tadgola ( Palm fruit)

Ingredients

Coconut milk - 400 ml

cream - 50 ml

condensed milk - `100 ml

vanilla essence - 1 tsp

tadgola (palm fruit) - 2


Method

Peel the tadgola and chop into small pieces.

combine all the ingredients given and add these pieces of tadgola to it.Put this in a mold and keep in the freezer to set. 

Garlic Bread

Ingredients



Loaf of bread - 1

butter - 50 gms

olive oil - 2 tsp

garlic flakes chopped finely - 1o to 15

parsley or corriander leaves

cheddar and mozirella cheese


Method

In a bowl, mix together butter, olive oil, garlic flakes, corriander leaves and mix well.

Spread this on the bread and sprinkle cheese. Bake in the oven at 180 degree celcius till the cheese melts. Cut into pieces and Serve hot.