Teekha Murgh (Spicy Chicken)

Ingredients

Boneless chicken – 500 gm

Onion – 2

Tomato – 2

Nigella seed – 1 tsp

Fennel seed – 1 tsp

Cumin powder – 1 tsp

Ginger crushed – 2 tsp

Garlic crushed – 2 tsp

Green chilli – 2

Few curry leaves

Tomato paste – 2 tsp

Red chilli powder – 1 tsp

Pepper powder – 1 tsp

Salt as per taste

Coriander and mint leaves
for garnishing

Method

Heat oil in a pan, and add
curry leaves. Fry it for few minutes. Remove, crush it and keep aside.  In the same oil, add fennel seed and nigella
seed and fry till it releases its flavor.

Then add onions and stir fry
till golden brown in color. Add ginger, garlic and green chillies and stir fry
till the raw smell goes. Add chopped tomatoes and cook till it is completely
mashed up. Add boneless chicken and cover and cook for 2 minutes on a low
flame’.  Add a cup of water and then
again cover and cover for another ten minutes on a medium flame till the
chicken becomes soft and tender.  Garnish
with crushed curry leaves and coriander and mint leaves. Serve hot with rice or
roti.

Quick Vegetable Pasta

Ingredients

Boiled pasta – 200 gm

Capsicum – 1 thinly sliced

Red chilli sauce – 2 tbl.sp
or as per taste

Soya sauce – 1 tsp

Salt as per taste

Cheese grated

Mixed herbs – 1 tsp

Method

Heat a pan, add 2 tbl.sp of
oiive oil. When hot add capsicum and Cook on a high flame for a minute and then
add red chilli sauce and soya sauce. Stir fry for 2 minutes and then add cooked
pasta, salt as per taste, cheese grated and mixed herbs. Mix well, remove from
flame and serve hot.

Soya Methi Cutlets

Ingredients

Soya Keema – 1 cup (100 gm)

Boiled and grated potato – 3

Few fenugreek leaves

Ginger and green chilli paste – 1 tsp

Corriadner and cumin powder – 2 tsp

Onion – 1 chopped

Salt as per taste

Egg- 1

Oats

Method

Combine all the ingredients given in the bowl, except egg and oats. Make small flat round tikkis. Dip in egg batter and roll on oats to make it crispy from outside.

Serve hot with chutney or tomato ketchup.

Sweet, Sour and Spicy Mango Pickle

Ingredients

Finely chopped mango pieces

– ½ kg

Turmeric powder – ½ tsp

Salt -  2 tsp

Tamarind extract – 1 lemon
size ball

Jaggery – ½ cup

Ginger – 2 inch piece

Roast and coarsely make a
powder of

Mustard seeds – 1 tsp

Fennel seeds – 1 tsp

Fenugreek seed – 1 tsp

Nigella seed – 1 tsp

Cumin seed – 1 tsp

Red chillies – 4 to 5

Method

 First roast and coarsely make powder of given
ingredients.

Wash and dry mango pieces
and remove skin. Chop it into very fine pieces. Add turmeric powder and salt
and leave it to marinate for 15 to 20 minutes..

Grate or make a paste of
ginger.

Steam mango pieces for 5
minutes. Remove and wipe it dry.

Heat 2 tbl.sp of mustard oil
in a pan, add ginger and fry for a minute and then  add tarmarind extract. This is optional, you
may or may not use it and still it will taste good.

Add jaggery and leave it to
cook till jaggery is completely dissolved. If you are not using tamarind pulp,
add little water to the jaggery and cook till dissolved.

Add mango pieces and
powdered masala. Immedialtly remove from fire and leave it to cool.

When it comes at room
temperature, store in a glass jar in an air tight container. Use this after 3
days.

Gulab Jamun Recipe

Ingredients’

Milk powder – 1 cup (150 gm)

All purpose flour /maida – 2 tbl.sp

Semolina/rava – 2 tsp

Cream – 1 tbl.sp

Baking powder – 1 tbl.sp

Milk to sprinkle

For making sugar syrup

Sugar – 1 cup

Water – 1 cup

Cardamom powder – ½ tsp

Rose water – ½ tsp

Method

Make a sugar syrup by boiling all the ingredients in a pan. The syrup should be of one thread consistency.

For making Gulab Jamun, first combine together milk powder, all purpose flour, semolina and baking soda. Add cream and rub till it forms like bread crumbs. Sprinkle little milk on it and make a dough of it. There is no need to knead the dough for too long to make it soft. Just bring all the ingredients together. The texture of the dough should be such that it should easily break. Leave this aside for 5 minutes.  Now make small balls from it and deep fry in oil.

Fry on low flame so that it is very well cooked from inside. Fry this till golden brown in color and dip in sugar syrup. Leave it for an hour before you serve this.

Raw Jackfruit Fritters

Ingredients

Raw jackfruit slices – ½ kg

Chickpeas flour/besan – 1cup

Cumin seed – 1 tsp

Red chilli powder – 2 tsp

Turmeric powder – ½ tsp

Rice flour – 1 to 2 tbl.sp

Baking soda – ¼ tsp

Salt as per taste

Method

Make thin slices of seedless jackfruit. Make a smooth  batter of all the ingredients given. Dip these slices in the batter and deep fry in oil till golden brown in color. Serve hot with chutney or tomato ketchup.

Egg Masala

Ingredients

Egg boiled – 5

Onion – 2

Tomato puree – 1 tbl.sp

Few curry leaves

Sambhar masala – 1 tbl.sp

Salt as per taste

Coriander leaves for garnishing

Method

First boil eggs, remove the skin. Add sambhar powder to it and give it a toss and keep aside.

Heat oil in a pan, add onions and curry leaves and fry till golden brown in color and then add tomato puree and stir fry for 2 minutes till the raw smell goes.

Add eggs, stir fry and add a cup of water. Cover and leave it to simmer on a low flame for few minutes till the gravy thickens.

Garnish with coriander leaves and serve hot with rice or roti.