Baked Peri Peri Chicken Parcel (Air Fried)

Ingredients

Boneless chicken - 400 gm

Onion - 1 medium sliced

Garlic flakes crushed - 5 to 6

Peri peri masala - 2 tsp or as per taste

Red chilli powder - 1 tsp

Juice of half lemon

Salt as per taste

Red, yelllow and green pepper - each take half and cut into small pieces

All purpose flour dough


Method

Clean and wash chicken and marinate it with peri peri masala and salt. Keep it aside for half an hour.

Heat oil in a pan and to it add garlic flakes crushed. Saute for few seconds and then add sliced onion. Cook onion till it becomes translucent.

Add marinated chicken pieces and cover and cook on a slow flame till chicken is cooked well. Add kashmiri chilli powder, juice of half lemon and again cook till the gravy is dried.

Add red yellow and green pepper. Mix well. Cook for a minuted. Off the flame and let it cool down.

Take maida flour dough and roll into small thin chapatis. Place a tbl.sp of this stuffing and cover it like a parcel. Grease baking tray with oil. Place  this  parcel in the tray.  Brush it with little oil on top.

Bake it or fry it in oil. I have air fried it for 15 minutes at 210 degree celcius.

Baked Peri Peri French Fries

Ingredients

Potato - 3 peeled and cut into thin long stripes

Piri piri masala and salt as per taste

Olive oil - 1 tsp



Method

In a bowl, mix together potato, piri piri masala, salt, olive and mix well  and keep aside for half an hour.

Grease baking tray with oil and bake french fries for 10 minutes or till done.

Before serving, sprinkle piri piri masala on top.

Chocolate Ice Cream Cigar

Onion Pakoda | Kanda Bhajiya | Onion Fritters | Besan Pakoda

Ingredients

Besan/chickpeas flour - 4 tbl.sp

Onion- 2

Rice flour - 1 tbl.sp

Red chilli powder - 1 tsp or as per taste

Turmeric powder - 14 tsp

Carom seed - 1/4 tsp

Few curry leaves

Few chopped corriander leaves

Salt as per taste


Method

Slice onions thinly and to it add red chilli powder, carom seed, turmeric powder, few curry leaves and corriander leaves and salt. Cover and keep aside till onion release its moisture.

Then mix chickpeas flour and rice flour and mix well.

Heat oil in a pan and put little in small portion in the oil and fry till golden brown in color. Serve hot with or without ketchup.

Misal Pav | Mumbai Misal Pav Recipe | Flavors Of Mumbai

Ingredients

Sprouted beans – ½ kg

Onion – 2 medium
size

Grated dry coconut –
1 cup

Tomato – 2 chopped

Garlic cloves – 4 to
5 crushed

Ginger – 1 small
piece crushed

Turmeric powder – ½
tsp

Coriander seed – 1 tbl.sp

Cumin seed – 1 tsp

Red chilli powder
as per taste

Few curry leaves

Garam masala – ½ tsp

Salt as per taste

Lemon

Farsan

Chopped onions

Few chopped coriander
leaves

Method

First pressure cook
mix sprouts till two whistle or till it becomes soft. To it add little water,
turmeric powder and salt.

Heat a tsp of oil
in a pan and to it add chopped onions and fry for 2 minutes and then add grated
coconut, coriander seed, cumin seed and fry till coconut changes its color to
light golden brown.

Blend it to a fine
paste along with tomatoes and little water.

Heat two tbl.sp of
oil in a pan and to it add  a tsp of
cumin seed and let it splutter.

Then add crushed
ginger and garlic and sauté for few seconds.

Add few curry
leaves too. Add the blended masala, chilli powder and garam masala and salt and
mix well. Cover and Cook for few minutes.

Add cooked sprouted
beans along with water, mix it well, add coriander leaves, adjust salt
accordingly and cover and let it simmer on a low flame for two minutes.

Remove in a serving
bowl, garnish with chopped coriander leaves, farsan and chopped onion. Serve hot
with ladi pav and lemon.

Akki Roti | Leftover Rice Paratha | Chawal Ki Roti

Ingredients

Cooked rice - 1 cup

Rice flour - 1/2 cup

Onion - 1 medium chopped

Green chilli - 2 chopped

Carrot - 1 grated

Cumin seed - 1 tsp

Few chopped corriander leaves

Salt as per taste



Method

Make a coarse paste of cooked rice and then to it add all other ingredients and mix well. Sprinkle little water while making a dough. Make a soft dough. Use tsp of oil in the end.

Heat a pan, add a tsp of oil and then take a ball of the dough and flatten it with the help of fingers. Sprinkle little water while doing it. Make a flat round chapati and cook on both the sides till done.Serve hot with chutney or curry.

Momos Chutney Recipe

Ingredients

Whole red chillies - 7 to 8

Garlic flakes - 3 to 4

Tomatoes - 2

Soya sauce - 1 tsp

Sugar - 1 tsp

Salt as per taste


Method

Soak red chillies in water for half an hour.

Then boil red chillies  and tomatoes in water for 7 to 8 minutes.

Red chillies will become soft.

Peel the skin of tomatoes.

Now blend together all the ingredients given.

Serve with momos.

Chicken Momos | Steamed Chicken Dumpling | Steamed Dimsum recipe

Ingredients

Minced chicken –
250 gm

Garlic - 7 to 8 finely minced

Onion - 1 small chopped

Carrot – 1 grated

Spring onion – ½ cup

Soya sauce – 1 tsp

Salt and pepper as
per taste

All purpose flour
dough

Method

Mix all the
ingredients  together and keep aside.

Make a dough of
maida, salt and water. Roll into small circles and place a tsp of chicken
filling inside.

Close it like half
circle and then again take the ends and bring it together.

Steam in for 15 to
20 minutes and serve hot with chutney.

Mango Phirni | Aam Ki Phirni

Ingredients

Mango - 2

Rice - 1 cup

Milk - 1/2 litre

Sugar - 1/4 cup

Condensed milk - 1/4 cup

Cardamom powder - 1/2 tsp

Sliced almonds for garnishing



Method

Soak rice in water for 1 to 2 hours.

Take out pulp of mango and blend it to a fine paste.

Coarsely make a paste of rice adding little water.

Heat a pan and pour milk into it and let it boil.

Add rice paste, mix well and keep on continously stirring it till rice is cooked well and it becomes thick.

Off the flame and let it cool down. When it cools, it will become more thick. Add mango pulp, mix well. Serve in a bowl and garnish with sliced almonds.

Refrigerate before serving.

Mix Fruit Halwa | China Grass Recipe | Fruit Dessert

Ingredients

Milk - 500 ml

Condensed Milk - 200 ml

Vanilla essence - 1 tsp

Few sliced almonds

3 to 4 different types of fruits

China grass/agar agar - 1/2 of  the packet



Method

Chop fruits into small pieces and keep aside..

Soak half of the china grass for 2 hours in water.

Heat milk in a pan. squeeze out china grass and put in milk and cook till it is completely dissolves.

Add condensed milk, vanilla essence and few sliced almonds.

When china grass is melted. Pour  it in a serving plate and to it add choppped fruits. Mix it and garnish with chopped nuts. Keep in the refrigerator for an hour or two.

Cut into pieces and serve.

Paneer and Bread Croquettes

Ingredients

Paneer – 100 gm

Potato – 2 boiled

Bread slices – 3
(sides removed)

Ginger paste – 1
tsp

Green chilli
chopped – 2

Red chilli powder –
1 ½ tsp

Cumin powder – 1
tsp

Chaat masala – 1
tsp

Salt as per taste

Few chopped
coriander leaves

For coating

All purpose flour –
1 tbl.sp

Corn flour – 1
tbl.sp

Bread crumbs

Method

Mix  together all the ingredients given and make oblong
shape balls.

Make a paste of all
purpose flour and corn flour using little water and keep aside.

Dip this balls in the
corn flour paste and then roll on bread crumbs. Deep fry in oil till golden
brown in color and serve hot with ketchup.

Almond Milk | Badam Milk | How To Make Badam Milk

Ingredients

Milk – ½ litre

Almonds – 30 to 35

Cardamom powder – ½
tsp

Nutmeg powder – ¼
tsp

Sugar – ¼ cup or as
per taste

Few almonds sliced

Method

Soak almond in
water for 2 to 3 hours and then peel off the skin.

In a blender, blend
almond to a paste by adding little milk.

Heat milk till it
starts boiling, then slow the flame and add this almond paste to it and keep on
stirring it continuously till it starts boiling. Add sugar, cardamom powder and
nutmeg powder and mix and cook.

When it starts
boiling, off the flame and let it cool down.

Pour in a serving
glass and garnish with cardamom powder and sliced almonds.

Tamarind Chutney | Imli Ki Chutney | Khatti Meethi Imli Ki Chutney

Ingredients

Tamarind pulp – 1 cup

Jaggery – ½ cup or
as per taste

Red chilli powder –
1 tsp

Roasted cumin
powder – 1 tsp

Black salt – 1 tsp

Salt as per taste

Method

Soak tamarind in
water for half an hour and then extract pulp from it with the help of a blender.

Heat a pan and to
it add this pulp and let it boil. When it starts boiling add jaggery, mix well
and let it cook till it melts.

Off the flame and
let it cool down. Then add rest of the ingredients. Mix well and serve with
samosa, dhokla  or any other snack

Khaman Dhokla Recipe | Soft and Spongy Dhokla Recipe | Besan Dhokla Re...

Ingredients

Besan/chickpeas – 1
cup

Semolina – 2 tbl.sp

Ginger green chilli
paste – 1 ½  tsp

Turmeric powder – ¼
tsp

Asafoetida – ¼ tsp

Salt as per taste

Eno salt – 1 ½ tsp

Juice of half lemon

For tempering

Mustard seed – 1 tsp

Sesame seed – 2 tbl.sp

Green chilli – 3 slit
open

Few curry leaves

Sugar – 1 tbl.sp

Little salt as per
taste

Method

In a bowl take
besan, semolina, ginger green chilli paste, turmeric powder, asafoetida,
salt  and mix it well along with batter
to make a smooth batter. Keep it aside for 10 to 15 minutes.

In a steamer pan,
add two glass of water and keep for boiling.

Grease a plate with
oil.

Now add lemon juice
and eno salt  and mix it stirring in one
direction for few minutes.

It will double in size.
Pour in grease plate and let it steam in a steamer for 10 to 15 minutes till done.
Prick it with a knife and if it comes out clean then dhokla is ready

Heat oil in a pan
and temper with the given ingredients. Add water and sugar and salt, cook on a
slow flame till it melts. Off the flame and let it cool down. With the help of
spoon pour on dhokla and serve hot with green chutney and imli /tamarind chutney

Boiled Egg Sandwich | Quicl and Easy Recipe

Ingredients

Boiled egg - 3

Spring onions - 1/4 cup

Chilli flakes - 1/2 tsp

Black pepper powder - 1/2 tsp

Few chopped corriander leaves

Salt as per taste

Mayonnaise - 2 to 3 tbl.sp

Few bread slices



Method

Take boiled eggs in a bowl and prick it with a fork into small pieces.

To it all the other ingredients except bread and mix well.

Take bread slices and spread one spoon of mixture on it and cover with other bread slices. Cut into half and serve.

Rice and Oats Cutlet | Rice Kabab | Leftover Rice Cutlet

Ingredients

Cooked rice – 1 cup

Oats – ½ cup

Ginger paste - 1
tsp

Green chilli – 2
chopped

Red chilli – 1 tsp

Cumin powder - 1
tsp

Chaat masala – 1
tsp

Turmeric powder -
1/4 tsp

Salt as per taste

Few chopped
coriander leaves

Few chopped mint
leaves

For stuffing cooked
keema/paneer/cheese

Method

In a bowl add
cooked rice, oats and rest of the ingredients.

Mix it well and
make small flat balls.

Place one spoon of
stuffing in  the centre and close it from
all sides.

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

Chicken Potato Pattice | Chicken Potato Pattice | Ramadan Recipe

Ingredients

Boneless chicken -
1/2 kg

Boiled potato- 4

Ginger garlic paste
- 2 tsp

Red chilli - 4

corriander seed - 1
tbl.sp

cumin seed - 1 tsp

cinnamon - 1 small
stick

Mace - 1

cardamom - 1

cloves - 3

star aniseed - ½

Turmeric powder -
1/4 tsp

Salt as per taste

Finely chopped onion
– 1

Juice of one lemon

Few chopped
coriander leaves

Eggs – 2 for
coating

Method

In a pan take
chicken pieces and all whole masala like red chillies, star aniseed, cloves,
cinnamon, cumin seed, mace, cardamom, salt and turmeric powder. Cook on a slow
flame without adding water. The chicken will cook in its own moisture.

When it is cooked.
Blend it coarsely with the help of a blender.

Boil potatoes and
mash it. To it add ginger garlic paste, coriander leaves, lemon juice and mix
well.

Mix both chicken
keema and potato and make small balls.

In another bowl,
break two eggs. To it add salt and chilli powder and one tbl.sp of all purpose
flour. Mix it well.

Dip this chicken
balls into it and deep fry in oil till golden brown in color. You can even use
bread crumbs to coat it.

Serve hot with
ketchup or yogurt raita.

Veg Egg Toast |

Ingredients

Few bread slices

Eggs - 4

Onion - 1 small chopped

Garlic flakes - 3 to 4 crushed

Red, yellow and green capsicum - each half chopped

Red chilli flakes - 1/2 tsp

Oregano - 1/2 tsp

Salt and pepper as per taste


Method

Heat oil in a pan and to it add garlic flakes. Saute for few seconds and then add onion, red , yellow and green capsicum and cook till it becomes soft.

Off the flame and let it cool down.

In another bowl, break 4 eggs and add rest of the ingredients. Add cooked capsicum also.

Mix well.

Take a bread slice. Make a square cut from inside. Heat a pan, place this bread piece and in the centre, pour egg batter. Cover with the cut bread slice and cook well on both the sides. Drizzle little oil while cooking.

Serve hot.

Gulgule | Sweet Pua Recipe | Banana Gulgule Recipe

Ingredients

Wheat flour – 1 cup

Ripe banana – 2

Jaggery – ½  cup or as per taste

Milk – ½ cup

Cardamom powder
-1/2 tsp

Baking powder – ½ tsp

Salt – ½ tsp

Method

Mix jaggery and
milk so that jaggery melts.

First blend two
bananas into fine paste and the add rest of the ingredients and little water to
make a smooth batter.

Let it rest for 10
to 15 minutes.

Heat oil in a pan
and with the help of a spoon put little batter in oil and fry it til golden
brown in color.

Chinese Chicken Noodles Samosa | Ramadan Recipe

Ingredients

Chicken boiled and shredded
– 150 gm

Garlic cloves – 3 to
4 crushed

Capsicum – 1 chopped

Carrot – 1 chopped

Cabbage – 1 chopped

Noodles boiled – 1 cup

Soya sauce – 1 tsp

Red chilli sauce –
1 tsp

White pepper and
salt as per taste

For making samosa

All purpose
flour/maida – 1 cup

Salt – ½ tsp

Oil – 2 tsp

Method

For making samosa
patti

Mix together maida
salt and oil and then add water and knead it to a soft dough. Cover and  let it rest for 10 to 15 minutes.

For the stuffing

Heat 2 tsp of oil
in a pan and add garlic cloves. Sauté it for few seconds.

Then add the rest
of the ingredients and then mix well and cook for 2 minutes.

Off the flame and
let it cool down.

Make three small
roti from the dough. Place it on top of each with little oil and flour sprinkle
in between two rotis as shown in the video.

Roll all the three
together into a big thin chapatti.

Heat a flat pan and
cook this roti on both the sides only for ten seconds. Remove and separate each
chapatti. Cut the sides and then cut into rectangular pieces.

Make a samosa shape
and stuff this chicken mixture. Stick with water or maida paste and the deep
fry in oil till golden brown in color. Serve hot with ketchup.

AamRas Recipe | Mango Recipe

Ingredients

Ripe mango - 4

Ginger - 1/2 tsp

Nutmeg powder - 1/4 tsp

Cardamom powder - 1/2 tsp

Jaggery - as per taste

Little saffron soaked in milk



Method

Blend together all the ingredients to a fine pulp. add saffron to it. Mix well and serve with or without puri.

Ragda Pattice | Chaat Recipe | Mumbai Street Food Recipe

Ingredients

For the pattice

Potatoes – 4 boiled
and mashed

Cornflour – 1 tbl.sp

Red chilli powder –
1 tsp

Cumin powder – 1 tsp

Turmeric powder – ¼
tsp

Salt as per taste

For making ragda

White peas – ½ kg

Turmeric powder – ¼
tsp

Chilli powder – 1 tsp

Garlic flakes – 3 to
4

Ginger – 1 small
piece

Garam masala – ½ tsp

Salt as per taste

For garnishing

Tomatoes – 2 chopped

Onion – 2 chopped

Green chutney

Few chopped coriander
leaves

Dates and tamarind
chutney

Nylon sev

Chaat masala

Method

White peas soaked
in water for 5 to 6 hours and then pressure cook it by adding salt and turmeric
powder till it becomes soft.

Crush ginger and
garlic and keep aside.

Boil and grate
potatoes and then to it add corn flour, red chilli powder, cumin powder,
turmeric powder and salt and mix it well. Make flat  round balls and shallow fry in oil till
golden brown in color.

In another pan,
heat oil and add ginger garlic and sauté for few seconds, then add cooked peas
and red chilli powder, garam masala and salt. Mix well and let it cook till it
becomes little thick.

In  a serving plate, first keep pattice 2 to 3
then put ragda on it and then  garnish it
with green chutney and  dates tamarind
chutney and then sprinkle it with chopped onions, tomato, coriander leaves and
nylon sev and chaat masala. Serve hot.

Punjabi Samosa | Crispy and Spicy Aloo Samosa

Ingredients
Potato - boiled and mashed -4
Boiled green peas- 1/2 cup
Cumin seed - 1 tsp
Ginger grated - 1 small piece
Green chilli - 2
Roasted and crushed corriander seed - 1 tbl.sp
Chopped corriander leaves
Turmeric powder- 1/4 tsp
Red chilli powder - 1 tsp
Amchur powder - 1 tsp
Chaat masala - 1 tsp
Salt as per taste

For the samosa patti
All purpose flour/maida  - 1 cup
Caraom seed/ajwain - 1/2 tsp
Ghee or vansapati - 4 tbl.sp
Salt - 1/2 tsp

Method
First make a dough by adding all the ingredients and little water to make a hard dough. Cover and keep aside.

For the stuffing
Boil potatoes and green peas seprately. Mash potatoes.
Heat oil in a pan, add cumin seed and cook till it splutter. Add ginger green and saute for few seconds. Then add boiled and mashed potato, boiled green peas and rest of the ingredients. Cook for few seconds and then off the flame and let it cool down.

Wthe the help of a rolling pin roll small ball of dough into round shape and cut into half. Make a cone shape and fill th stuffing inside it . close it and deep fry in oil till golden brown in color. Serve hot with chutney.