Chatpata Chana

Ingredients
Chana/whole gram/chickpeas - 250 gm
Cumin seed - 1 tsp
Ginger green chilli paste - 1 tsp
turmeric powder - 1/4 tsp
Red chilli powder - 1 tsp
Roasted cumin powder - 1 tsp
Salt as per taste

For chutney
Few coriander and mint leaves
Garlic cloves - 1
Green chilli - 1
Small piece of tamarind

For Garnishing
Few chopped onions and tomatoes
Few chopped mint and coriander leaves


Method
Soak whole gram in a bowl for 3 to 4 hours and then pressure cook it by adding little salt till it becomes soft.
Blend the ingredients given for making chutney.

Heat one tbl.sp of oil in a pan and  add cumin seed. When it splutters, add ginger green chilli paste and saute for few seconds till the raw smell goes.

Add cooked chana and all the powdered masala and salt. Mix well and cook till the gravy becomes dry.

Remove in a bowl. add chutney to it and mix it well. While serving garnish it with onion, tomatoes, mint and coriander leaves.

Baked Cheese Pizza

For making pizza dough
All purpose flour - 3 tbl.sp
Wheat flour - 2 tbl.sp
Dry yeast - 2 tsp
Little sugar and salt
Lukewarm water

To spread
Mozzarella cheese
Cheddar cheese
Chopped onion/onion powder
Garlic powder
Salt and pepper as per taste


Method
In a bowl, take two tbl.sp of lukewarm water and to it add dry yeeast, salt and sugar and leave it till it becomes frothy.
Mix with the flour and knead it to a soft dough. Cover and keep in a warm place till it doubles in size.

With ther help of a rolling pin, roll two chapatis and  on one spread all the ingredients given.

Cover with other chapati. Keep a round cup in the centre and make cut on sides as shown in video. Roll it and then place it in a baking dish and bake it for 10 to 12 minutes till cooked.

How To Make Soft Idli With Chutney Recipe

Ingredients
For making idli
Rice - 1 cup
Parboiled rice - 1 cup
Black gram dal/urad dal - 1/2 cup
Cooked rice - 1 cup
Fenugreek seed - 1 tsp
salt - 1 tsp


For making chutney
Daliya/roasted gram dal - 1 cup
Coconut - 1 tbl.sp
Green chilli as per taste
Garlic cloves - 1
Tamarind pulp - 1 tsp
salt as per taste

For tempering
Mustard seed - 1 tsp
Few curry leaves

Method
For making idli
Wash and soak all the ingredients except cooked rice in water for 3 to 4 hours and then blend it coarsely by adding cooked rice.

Cover and let it ferment for 8 to 10 hours or overnight.

When it ferments, pour spoonful of batter into idli maker mould and steam it for 10 to 12 minutes.

Make a chutney by adding all the ingredients and temper it with mustard seed and curry leaves.

Serve with idli.

Crispy Fried Chicken Sandwich

Ingredients
 Few bread slices
Boneless chicken - 200 gm
White pepper - 1 tsp
Garlic powder - 1 tsp
Worcestershire sauce - 2 tsp
salt as per taste

For coating
Egg - 1
All purpose flour
Bread crumbs
Salt and pepper as per taste

For bread spread
Grated carrot and cabbage - 1/2 cup each
Capsicum - 1
Mayonnaise
Tomato ketchup

Method
Wash and cut boneless chicken into thin slices.
Add garlic powder, pepper, Worcestershire sauce and salt as per taste to it. Mix it well and let it marinate for 10 to 15 minutes.

For coating beat one egg adding little water to it and also salt and pepper as per taste.
Also add salt and pepper in all purpose flour and bread crumbs.

Now roll chicken pieces in all purpose flour, then dip in egg batter and roll in bread crumbs. Deep fry or shallow fry in oil.

In another bowl, add carrot, cabbage, capsicum and mayonnaise and ketchup. Mix well.

Toast bread slices and spread mayonnaise and place 2 to 3 fried chicken and close with bread slice. and serve.

Mirchi cha Techa

Ingredients

Green chillies – 10 to 12

Garlic cloves – 5 to 6

Sesame seed – 1 tbl.sp

Few chopped coriander leaves

Salt as per taste

Method

Crush garlic little.

Cut green chillies into half

Heat one tsp of oil in a pan, and add garlic cloves. Cook for few seconds and then add green chillies. Cook for two minutes on a medium flame. Make a well in the centre and put sesame seed. Fry this for few seconds and then add chopped coriander leaves. Mix well and off the flame. Add salt as per taste.

With the help of mortar and pestle crush it coarsely. Serve hot with roti or bhakri.

Grilled Chicken Breast without Oven

Ingredients

Chicken breast – 2

For marination

Yoghurt  - 3 to 4 tbl.sp

Kashmiri chilli powder and salt as per taste

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Juice of half lemon

Salt as per taste

Method

Make few cuts on the chicken breast and  marinate with the ingredients given. Leave it for half an hour or more.

Take a grilled pan, add little oil and cook this chicken breast on a slow flame till done.

Now place the chicken breast in a bowl. Take hot charcoal piece or coconut shell, burn it.

Take a bowl, place this burn piece into it and put 2 to 3 tsp of ghee/butter and 2 to 3 cloves. Place in the chicken bowl and cover it for 2 to 3 minutes. Remove . you will get nice smoky flavour like restaurant. Garnish with onion, tomato, cucumber,  pieces of lemon and corriand er and mint leaves and serve hot.

Dal Dudhi

Ingredients

Onion – 2 medium chopped

Ginger garlic paste – 1 tsp

Tomato – 2 chopped

Green chillies – 2 slit open

Cinnamon – 1 small piece

Caraway seed /shahijeera – 1 tsp

Cloves – 2 to 3

Red chilli powder – as per taste

Turmeric powder – ½ tsp

Coriander powder – 1 tsp

Roasted cumin powder – 1 tsp

Garam masala – ½ tsp

Tuvar dal – 4 tbl.sp

Chana dal – 2 tbl.sp

Moong dal – 2 tbl.sp

Bottle gourd – 250 gm

Salt as per taste

Mint and coriander leaves for garnishing

Method

Peel and chop bottle gourd into pieces.

Wash and pressure cook all the dal given along with turmeric powder and chopped bottle gourd.

Heat oil in a pan, add cinnamon, cloves, caraway seed and cook till it splutter. Add green chilli and fry for few seconds.

Add ginger garlic paste  and sauté for few seconds.

Add onion and cook till it is light brown in color. Add  chopped tomatoes and cook till it is totally mashed. Now add all the powder masala and  fry on a low flame till oil separates.

Add the cooked dal and mix it well. Let it simmer on a low flame till it starts boiling.

Garnish with mint and corriandr leaves and serve hot with rice or roti.