CHATPATE MEDLEY DAHI BHALLE

CHATPATE MEDLEY DAHI BHALLE

Never before you would have tasted such a mix medley of taste.  The softest, yummiest, crunchy mix of different flavors in the traditional 'Dahi Bhalle'....in Chatpata Medley.

Ingredients

for 2-3 persons

• Urad daal 1 cup
• Coriander leaves 1 tbsp
• Bell pepper red 1 tbsp
• Ginger finely chopped 1 tbsp
• Green chilli chopped 1 tsp
• Salt to taste.
• Black pepper ½ tsp.
• Cumin Powder ½ tsp.
• Ground roasted cumin powder ½ tsp
• Oil for frying.
• Strawberry chopped 2 tbsp
• Black grapes chopped 2 tbsp.
• Yogurt whisked 1 cup
• Sugar 1 tbsp
• Chat masala ½ tsp
• Red chilli powder ½ tsp
• Dried Mint
• Fresh mint leaves chopped 1 tsp
• Tamarind chutney as required
• Mint chutney as required.
• Salted papdi crushed 2 tbsp

Method

• Wash and soak urad daal for 3-4 hours.
• Grind to coarse paste and keep for 1 hour.
• Add chopped pepper, ginger, green chillies and ½ tbsp fresh coriander and black pepper and ½ tsp cumin powder.
• Mix well by beating the batter for 2-3 minutes.
• Heat oil for frying. Dip your hand in water and fry the batter by pouring small amounts on medium heat.
• Fry well evenly on all sides.
• Dip the bhallas in water for 5-10 minutes.
• Add sugar in yogurt and mix well.
• Sqeeze bhallas and put them in yogurt.
• Place the soaked bhallas on serving plate.
• Pour some yogurt over bhallas.
• Sprinkle salt.
• Sprinkle ground roasted cumin.
• Again pour some yogurt.
• Pour tamarind chutney.
• Pour mint chutney.
• Spread crushed papdi over
• Again pour yogurt and tamarind chutney.
• Put chopped strawberries and grapes.
• Sprinkle chopped fresh mint and coriander.
• Finally, one last spoon of yogurt.
• Chatpata Medley Dahi Bhalle is ready.
  Click here to watch video on You tube
  

JEERA RICE

Ingredients

for 3-4 persons

• Basmati rice 2 cups
• Cumin seeds 1 tsp
• Cloves 2-3
• Black peppercorns 6-7
• Cinnamon 1 stick
• salt to taste
• Bay leaf 1
• Black cardamom 1
• Oil 2 tbsp

Method

• Soak rice for 30 minutes in water
• Heat oil in pan.
• Add whole spices and saute untill they change the color.
• Add soaked rice and 4 cups of water. (add 3 cups if using pressure cooker)
• Mix well.
• Cover and cook on medium heat.
• It will take 20-25 minutes approximately. (pressure cooker takes less time)
• Jeera Rice is ready.
• Serve hot with choice of your curry dish.

JHATPAT RAJMA

JHATPAT RAJMA

When you want to enjoy your favourite 'Rajma" but don't want to stand in the oppressive heat of kitchen or when you stay alone but miss Mom's Rajma, this recipe is great relief. 

Ingredients

for 5-6 people

• Kidney beans 2 cups (soak overnight. In case you didn't soak overnight,soak them in warm water for 3-4 hours)
• Onion finelly chopped 1
• Ginger chopped 1 tbsp
• Garlic chopped 1 tbsp
• Tomato paste 3 tbsp
• Oil 3 tbsp
• Bay leaves 2
• Cinnamon 1 stick
• Cloves 2
• Cumin seeds 1 tsp
• Red chilli powder 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Garam Masala 1 tsp
• Coriander fresh for garnishing
• Turmeric powder 2 tsp
• Black pepper powder 1 tsp
• Green chilli chopped 1

Method

• In pressure cooker, put beans and 7 cups water .
• Add all ingredients in the cooker
• Mix well.
• Pressure cook for 50-60 minutes on medium heat.
• The rajma should be well cooked
• JHATPAT RAJMA is ready.
• Garnish with fresh chopped coriander.
• Serve hot wth jeera rice or boiled rice.

Click here to watch full video

BREAD-IN-OMELETTE

Ingredients

• Bread slices 2
• Eggs 2
• Chopped vegetables of your choice 1 cup
• Coriander chopped 1 tbsp
• Garam masala 1 tsp
• Red chilli powder 1 tsp
• Salt to taste
• Oil as required
• Coriander powder 1 tsp

Method

• Toast bread on both sides.
• Add powdered spices, green coriander, green chilli to eggs.
• Saute vegetables with pepper seasoning in a little oil.
• Whisk egg to mix well.
• Heat oil in pan and pour egg mixture. Spread evenly.
• Place sauteed vegetables on one half side of the spreaded egg mixture.
• Place bread slices cut into small pieces.
• Place cheese slice of you like.
• Carefully fold over the other half of the egg.
• Cover and cook for 4-5 minutes.
• Bread-in-omelette is ready.
• Cut into 2 halves and serve hot with ketchup or green chutney.

VEG.PROTEIN ROLL & TRIPLE EGG ROLL.

VEG. PROTEIN ROLL & TRIPLE EGG ROLL

Healthiness of protein goodness of taste.  Nutritious, tasty and filling, a balanced meal in itself, this roll is perfect for not only diet conscious people, but for all age groups. Perfect for lunch pack too.

Ingredients

 for 4 persons

1. Veg.Protein Roll

• Beans and Lentils 1 cup (Moong, chickpeas, white beans, kidney beans and Moth)
• Ginger-Garlic chopped 1 tbsp
• Salt to taste
• Onion chopped finally half
• Tomato chopped 1-2
• Lettuce leaves a few chopped
• Red/green bell pepper chopped ½ cup
• Black pepper ½ tsp
• Salt to taste.
• Mint chutney 2-3 tbsp or as requiered.
• Tofu chopped small cubes 60-70 gms.
• Lemon juice 1 tbsp
• Hummus 2 tbsp
• Tortilla or roti (big size) 2
• Mustard sauce as required

2. Triple Egg Roll

• Eggs 4
• Boiled eggs (sliced) 2
• Tortilla/Roti (big size) 2
• Chopped tomatoes 1
• Onion ½ cup
• Salt to taste
• Black pepper ½ tsp
• Coriander chopped 1 tbsp.
• Oil as required
• Milk 4 tbsp
• Hummus 2 tbsp
• Mint chutney as required

Method

Veg.Protein Roll

• Soak overnight and boil beans and lentils with chopped ginger-garlic and salt.
• Strain the boiled mixture.(Don't throw the leftover water/stock as you can use it to make a dough or soup)
• Take boiled beans in a bowl.
• Add chopped onion, tomatoes, lettuce and pepper.
• Add black pepper and salt.
• Add mint chutney, tofu and lemon and mix well.
• Take corn tortilla or roti. Spread hummus over it liberally.
• Place the bean mix on the side of the tortilla/roti.
• Spread mustard sauce over it
• Roll it up..
• Veg. Protein Roll is ready.

TRIPLE EGG ROLL.

• Take chopped 2 tbsp tomatoes and 3 tbsp chopped onion in a bowl.
• Add 2 eggs, salt and black pepper.
• Add chopped coriander and beat well.
• Heat oil in a pan and cook the egg mixture till cooked and dry.
• Beat 2 more eggs with salt and pepper.
• Add 2 tbsp milk and beat well.
• Heat oil in a pan. Pour half of egg mixture, spread all over the pan.
• Place a tortilla or roti over egg and press so that it sticks to egg.
• Flip and cook on other side.  Make another Tortilla like this with remaining egg mixture.
• Remove from heat and spread hummus on the egg side liberally.
• Place egg mixture.
• Place boiled egg slices.
• Put mint chutney and roll.
• Egg Protein Roll is ready.

MODERN TUKDA

MODERN TUKDA

A twist in the popular 'Shahi Tukda', this is a very interesting version where we replaced the rabdi and syrup with different flavoured sauces thus less sugary.  These sauces are good for topping on other desserts top, like ice cream.

Ingredients                             

   for 2 persons

• Bread slices 4-5.
• Sufficient oil for frying.

For Orange sauce

• Orange zest chopped thin 1 tsp
• Orange juice 1 cup
• Corn starch 1 tbsp
• Powdered Sugar ¼ cup

For custard sauce

• Milk 1 cup
• custard powder 1 tbsp
• sugar (powdered)  ¼ cup
• Choclate chips for garnishing

Method

For Orange sauce

• Add cornstarch in orange juice and mix well
• Add orange zest.
• Add sugar and mix well.
• Put on medium low heat and bring to boil Orange sauce is ready.

For custard sauce

• Take milk in a pan and add custard powder.
• Add sugar, mix well and put on heat.
• Cook on medium heat till thick

For bread

• Cut the each bread slice into 3-4 pieces round shape with cookie cutter and fry. (don't waste leftover bread, make breadcrumbs of it and store).
• Fry the bread till brown and crisp on both sides.
• Pour the sauces liberally over the fried bread.
• Garnish custard sauce with choclate chips.

TAMATARI CHHOLE AUR BHATURE

Ingredients

                                                                                                    for 3-4 persons

         For Bhatura

• All purpose floor 2 cups
• Yeast 2 tsp
• Sugar 1 tsp
• Salt ½ tsp
• Kasoori methi 1 tsp
• Oil 2 tbsp
• Sufficient oil for frying

For Chana

• Chickpeas 2 cups
• Bay leaves 2
• Cloves 3-4
• Black cardamom 1-2
• Salt to taste
• Tea bag 1 or tea leaves 1 tbsp
• Cumin seeds 1 tsp
• Ginger garlic 1 tbsp
• Tomato chopped 2
• Oil as required
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Chilli chopped 1
• Fried onion 1 tbsp

Method

For Chana

• Soak chickpeas overnight
• Add bay leaves, cloves, cardamom and salt and cook till soft in pressure cooker.
• Brew tea bag/tea leaves in 1 cup water.
• Add tea water to boiled chickpeas.
• Heat oil in pan and add cumin seeds and saute for 10 seconds.
• Add tomatoes and cook well.
• Tomatoes will turn pulpy and oil will start to separate.
• Add powdered spices, salt and green chilli.
• Add fried onion and mix well.
• Add cooked chickpeas and mash them a little.
• Simmer on low heat for 15-20 minutes.
• Tamatari chhole are ready.

For Bhatura

• Mix all bhatura ingredients in a bowl.
• Add enough water to knead a soft dough.
• Put some oil on dough, cover it with cloth and let rise for 45 minutes.
• Make small balls from dough and let rest for 15 minutes.
• Flatten the dough with the hand or with the roller pin.
• Fry the bhatura in hot oil on medium oil.
• Fluffy and puffy bhaturas are ready.
• Enjoy hot bhatura with Tamatari Chole.

ALOO KASOORI METHI

Ingredients

                                                            for 2-3 persons

• Baby potatoes 10-12.
• Kasoori Methi dry 1 cup.
• Carom seeds 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Mustard oil as required.
• Ginger chopped 1 tbsp

Method

• Wash methi throughly 2-3 times and drain
• Cut potatoes in half.
• Heat mustard oil till smoking point.
• Add carom seeds
• Add potatoes.
• Saute and cover for 10 minutes on low heat.
• Add chopped ginger and mix. Saute for few seconds.
• Add powdered spices and salt. Mix well. Cook for another 4-5 minutes.
• Add methi and mix well.
• Cover and cook for 7-8 minutes. Cook till potatoes are soft.
• Add coriander powder and garam masala. Mix well.
• Aloo Kasoori Methi is ready.
• Serve hot with roti or paratha.

ACHARI MIRCH TANDOORI.

ACHARI MIRCH TANDOORI

Instant Mirch Pickle in Tandoori flavor. Now add interesting essence to everyday meal in no time, with this instant and delicious Mirch Pickle.

Ingredients

• Sweet long red/green peppers 8-10.
• Red chilli 1 tsp
• Turmeric powder 1 tsp
• Cumin powder 1 tsp
• Crushed fenugreek 1 tsp
• Mustard 1/2 tsp
• Fennel seeds 1 tsp
• Onion seeds 1/2 tsp
• Chaat Masala 1/2 tsp
• Salt to taste.
• Hung curd 1/2 cup
• Oil as required

Method

• Mix all powdered masala in a bowl.
• Add hung curd and mix well. 
• Slit peppers length wise on one side.
• Fill peppers with spice mix.
• Heat oil in pan and saute peppers well. Add any leftover spice also.
• Don't overcook. Let peppers have some crispness.
• Achari Mirch Tandoori is ready.

CHANA-IN-BHATURA

Chana-in-Bhatura

A very interesting recipe where we have combined the famous "Chhole-Bhature" togetther into one. Add more zing into your cooking and turn your Chhole Bhature into Chhole-in-Bhature.

Ingredients

                                                                                for 2-3 persons

For bhatura

• All pupose floor 2 cup
• Sugar 1 tsp
• Salt half tsp
• Yeast (instant) 2 tsp
• Oil 2 tbsp
• Oil for frying

For Chhole

• Boiled white chana
• Tomatoes chopped 2
• Carom seeds half tsp
• Green chilli chopped 2.
• Red chilli 1 tsp
• Garam masala 1 tsp
• Black pepper half tsp
• Coriander powder 1 tsp
• Cumin powder 1tsp
• Pomegranate powder 1 tsp
• Salt to taste.

Method

• Combine all ingredients of bhatura and mix.
• Add water and knead into soft dough.
• Add some oil and knead more.
• Cover the dough and let rest for 1 hour.
• Heat oil in pan and add carom seeds. Saute for 5-7 seconds.
• Add chopped tomatoes. 
• When tomatoes get pulpy and oil separates, add green chilli.
• Add powdered spices and salt. Mix well.
• Add boiled chickpeas.
• Mix well, cover and simmer on low heat for 12-15 minutes.
• Mash them well and let cool.
• Take dough ball and flatten it by patting from sides so that the centre in not very thin.
• Place chickpeas on one side, brush all sides with flour and water mix.
• Fold the half and seal the sides.
• Deep fry in hot oil
• Chhole-in-bhature is ready.
• Serve hot with chutney  and pickle.

MASALEDAR ALOO POORI

Masaledar Aloo Poori.

An all time age favourite. Masaledar Aloo Poori is the best weekend brunch as well as good journey food. So enjoy at home or pack for picnics. Also this dish is good in Fasting as no ingredients have been used which are forbidden in any vrat. You can also say Falahari Aloo.

Ingredients

• Potato 4-5
• Crushed coriander 1 tsp
• Mustard seeds ½ tsp
• Oil as required for tadka and frying pooris.
• Cumin seeds 1 tsp
• Chilli flakes 1 tsp
• Ginger finelly chopped 1 tbsp
• Red chilli powder 1 tsp
• Paprika 1 tsp
• Garam masala 1 tsp
• Cumin powder ½ tsp
• Coriander fresh chopped 1 tbsp

For Poori

• Wheat flour 2 cups
• Semolina 1 tsp
• Salt 1 tsp
• Carom seeds 1 tsp
• Oil 2 tsp.

Method

• Boil and cut potatoes into small cubes.
• Heat oil in pan and add crushed coriander seeds and mustard seeds saute for few seconds
• Add cumin  seeds saute till colour changed
• Add chilli flakes.
• Add potatoes and mix well.
• Add powdered spices and salt.
• Add half cup of water and mix well.
• Add chopped coriander.
• Add half cup more water, mix and cover. Let cook on low heat for 5-6 minutes.
• Masaledar Aloo is ready. 

To Make for Poori.

• Mix well all ingredients for poori and knead into tight dough by adding little water.
• Make small balls with the dough.
• Dab oil on the dough balls.
• Spread oil on surface and roll the dough.
• Heat oil for frying in large pan and fry poori till puffy.
• Serve hot poori with hot Masaledar Aloo.

ALOO PANEER KULCHA

Easily make at home on any type of stove/gas, even on induction stoves.

Ingredients (for 3 feeling)

 for 2-3 persons

• Maida 2 cups
• Yeast (instant) 1 tsp
• Sugar ½ tsp
• Salt ½ tsp
• Coriander chopped ½ tsp for dough
• Coriander chopped 3 tbsp
• Ginger-garlic chopped 3 tbsp
• Red chilli powder 3 tsp 
• Salt to taste
• Coriander powder 3 tsp
• Garam masala 3 tsp

Method

• Mix all purpose flour, yeast,salt,sugar and coriander in a bowl.
• Add enough water to knead into soft dough and let rest for 45 minutes.
• Prepare desired filling with onion or paneer or boiled potatoes. Mix all the dry masala to all three mixture (like boiled potato, paneer or onion mixture.
• Make balls from dough and leave them for rising for 15-20 minutes.
• With rolling pin or hand, spread dough flat. Place filling and wrap to form ball again.
• Now roll flat with rolling pin or spread with hand.
• sprinkle hot tawa with few drops of water and place kulcha on tawa.
• Now hold tawa as shown and cook the kulcha. Make all kulchas like this
• Apply ghee and serve hot with achar.

ALOO GOBHI PULAO

Ingredients

                    For 3-4 persons

• Basmati Rice 1 cup
• Potatoes 1-2
• Cauliflower 1/2 small
• Onion 1 sliced
• Tomato 1 chopped
• Ginger 1" chopped
• Green chilli 1-2 chopped
• Tamarind pulp
• Cumin seeds 1 tsp
• Cinnamon 1 stick
• Black pepper 8-10
• Black cardamom 1-2
• Cloves 4-5
• Bay leaves 1-2
• Dry red chilli 1-2
• Kasoori methi 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Salt to taste
• Water 2 cup or twice as rice
• Oil as required

Method

• Cut Cauliflower florets, slice onions and cut potatoes in small pieces.
• Take 1 cup basmati rice. Wash and soak the rice for 15-20 minutes.
• Heat oil in large vessel and add whole spices Saute for till fragrant.
• Add sliced onion. Saute till soft.
• Add ginger and saute for few seconds 
• Add chopped tomatoes and green chilli.
• Add tamarind pulp and kasoori methi.
• Add powdered spices and salt.
• Cook till tomatoes are pulpy and oil separates.
• Add Cauliflower and potatoes.
• Add 2 cups water
• Let vegetables get cooked for 5-6 minutes.
• Add soaked rice. When water begins to boil, cover and cook on low heat till water dries up.
• When rice and vegetables are completely cooked,
• Aloo Gobhi Pulao is ready.
• Serve hot with raita of your choice.

EGG BHURJI STREET STYLE

Ingredients

  For 4 persons

• Eggs 4
• Onion finely chopped 2
• Green chilli chopped 1-2
• Tomato chopped 1
• Cumin seeds  1 pinch
• Salt to taste
• Ginger chopped 1 tbsp
• Paprika powder 1 tsp
• Red chilli powder 1 tsp
• Turmeric powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Cumin powder 1 tsp
• Coriander fresh chopped 1 tbsp
• Buns 4
• Butter or cooking oil

Method

• Add butter or cooking oil in a pan.
• Add cumin seeds, then add chopped onion.
• Saute onion, cook till soft.
• Add salt and chopped ginger.
• Saute for few seconds.
• Add chopped tomatoes and cook till soft and pulpy.
• Then add all spices and chopped green chilli and mix well.
• Add eggs in the mixture.
• Mix eggs well in the masala and keep stirring till the eggs are cooked well.
• Add chopped coriander powder.
• Cook it well and dry.
• Egg Bhurji Street Style is ready.
• Serve hot with bread, roti or paav.

CHICKEN CURRY

Made with different way of marinating chicken, and one more different spice mix added to it, the dish turned out deliciously different. Watch out the difference.

Method                                                       

for 4 persons

• Chicken 600-700 gms
• Tomato puree 1/2 cup
• Crushed ginger 1 tbsp
• Crushed garlic 1 tbsp
• Cumin powder 1 tsp
• Coriander powder 1tsp
• Garam masala 1 tsp
• Turmeric powder 1 tbsp
• Salt to taste
• Mint leaves fresh chopped 1 tbsp
• Cloves 4-5
• Cardamom 2-3
• Black cardamom 2
• Mace 2-3 leaves
• Oil as required
• Red Chilli powder 1 tbsp
• Onion finely chopped 2
• Chicken stock or water 2 cup

Method

• Add tomato paste, ginger, cumin powder, coriander powder, Garam masala, turmeric powder, fresh mint leaves and salt to the chicken and mix well.
• Heat oil in wok, add cloves, cardamom, black cardamom and mace and saute for 10-12 seconds.
• Add chopped onion.
• When onion turns brown, add crushed garlic.
• Saute for few seconds.
• Add little water to avoid burning of onion.
• Add chicken and cook till moisture dries up
• Add Red chilli powder,mix well and cover for 15-20 minutes on low heat.
• Now add Amritsari vadi powder (grind to fine powder) to the chicken. Cook for 7-8 minutes.
• Add chicken stock or water accordingly to make gravy.
• Add salt if required.
• Cook covered for 8-10 minutes.
• Turn off heat and keep it covered for some time.
• Chicken curry is ready.
• Serve hot with rice or roti.

SPINACH CHICKEN LASAGNA

SPINACH CHICKEN LASAGNA

A delicious innovative Lasagna with goodness of spinach, scrumptious chicken mince and the yummy Pasta. Its Lasagna without Lasagna sheets.

Ingredients                                                                       

for 4 persons

• Pasta 1 cup
• Chicken Mince 200 gms
• Spinach leaves 15-20.
• Chopped garlic 2 tbsp 
• Oil as required.
• Spring onion 3-4 bulbs chopped
• Pasta sauce ½ cup
• Black pepper ½ tsp
• Red chilli powder ½ powder.
• Parsley 1 tbsp
• Green pepper a few slices.
• Cream cheese half cup.
• Mozzarella cheese 1 cup 

Method

• Boil pasta till soft (don't overcook)
• Wash spinach leaves and soak them in salted hot water for ½ minute.
• Grease a baking pan with oil and line the leaves in pan to form a layer.
• Heat oil in pan and saute  1 tbsp chopped garlic for few seconds.
• Add spring onion and saute for few more seconds.
• Add pasta sauce.
• Add black pepper and red chilli powder.
• Add Boiled pasta and mix well.
• Add remaining chopped garlic, spring onion, chilli, pepper and parsley in chicken keema.
• Mix well and spread evenly over spinach layer.
• Layer pasta over keema.
• Spread cream cheese
• Spread mozzarella cheese liberally.
• Bake at 200°c for 30 minutes.
• Spinach Pasta Lasagna is ready.
• Cut into pieces and serve hot.

PIZZA ROLL-UPS

PIZZA ROLL-UPS

Let's give a twist to the pizza and roll it up to get everything hidden inside.

Ingredients

• Flour 1 cup
• Salt 1/2 tsp
• Sugar, 1 tsp
• Yeast 1 tsp
• Oil as required
• Pizza sauce 1 cup.
• Cheese grated 1 cup.
• Tomato slices a few
• Olives sliced 2 tbsp
• Red or Green capsicum slices a few.
• Onion slices a few

Method

• Add Maida in a bowl. Add salt, sugar and yeast and mix well.
• Add water and knead into a soft dough. Let rise for 1 hour.
• Now roll out the dough into oval shape and poke with fork.
• Spread pizza sauce evenly over dough.
• Spread grated mozzarella cheese.
• Place toppings of tomatoes, capsicum, onion and olives.
• Cut on long side into 3-4 pieces.
• Roll up each slice carefully and put some more cheese on top.
• Insert skewers and bake at 220°C for 20-25 minutes.
• Pizza Rolls-Ups are ready.
• Serve hot or pack for lunch.

BHURJI TOPI BUN.

BHURJI TOPI BUN

Its a no spill Burger in which we fill the bun with Bhurji so that it doesn't spill out while we enjoy it.

Ingridients

• Eggs 4
• Onion chopped 1
• Tomato chopped 1
• Mushroom 3-4 bulb (optional)
• Red chilli powder 1 tsp
• Black pepper 1 tsp
• Green chilli optional
• Turmeric powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Salt to taste
• Fresh coriander chopped 1 tbsp
• Cheese slices 2

Mehtod

• Heat oil in pan and add onion.
• When onion turns golden brown add chopped mushroom (optional)
• Add red chilli powder and black pepper powder.
• Add green chilli.
• Add turmeric powder, garam masala and coriander powder and salt.
• Add chopped tomatoes and saute till soft and pulpy.
• Add 4 eggs to the mixture.
• Mix and cook well till mixture dries up to desired consistency.
• Add chopped fresh coriander. Mix well. 
• Remove from the heat.
• Slice off the top of the bun.
• Scoop out the inside of bun and make it hollow.
• Fill the hot prepared Bhurji in the hollow buns.
• Top them with cheese slice and cover with top.
• Serve hot.

PANCHMEL BHARTHA

PANCHMEL BHARTA

A combination of 5 vegetables which are very healthy and nutritious.  They are combined to make this dish with unique taste and very distinct flavor.

Ingredients                                                

for 5-6 persons

• Turnips 2-3
• Eggplant 1
• Green turnips 2
• Zucchini 2
• Beetroot 2-3
• Cumin seed 1 tsp
• Ginger-garlic chopped 1 tsp
• Onion 2 big size
• Tomato 2 big
• Coriander powder 1 tbsp
• Garam Masala 1 tsp
• Clove powder 1/2 tsp
• Cumin powder 1 tsp
• Red chilli powder 1-2 tsp.
• Salt to taste.
• Red split peppers 2
• Jaggery 60-70 gms

Method

• Wash, peel and cut all vegetables.
• Boil little water in a large pan. Put all vegetables and salt in the pan and cover. Let them get cooked in steam.
• Mix the vegetables in between.
• When vegetables are completely cooked, let them cool a bit and then mash well.
• Heat oil in pan and add cumin seeds and saute for 10 seconds.
• Add chopped onion and saute.
• When onion turns soft add chopped ginger garlic. Saute for few seconds.
• Add chopped tomatoes.
• When tomatoes are cooked well and oil separates, add all dry powdered spices and salt. And saute.
• Add mashed vegetables and cook for 7-8 minutes.
• Now add jaggery and cook for 5-6 minutes.
• Add Split peppers. 
• Add chopped coriander and mix well.
• Panchmel Bhartha is ready.
• Serve hot with puree or paratha.

CHANA DAAL MAKHANI

CHANA DAAL MAKHANI

The very popular and loved Daal Makhani gets an extra ingredient, which makes it more delicious, more consistent and more makhani. The creamier thicker dish will surely add new dimension to your all time loved dish and you will change the way you had been making it till now.

Ingredients             

for 3-4 persons

• Urad daal 1 cup
• Chana Daal 1 cup
• Rajma ¼ cup
• Ginger chopped 1 tbsp
• Garlic chopped 1 tbsp
• Green chilli crushed as per taste.
• Cloves 3-4
• Black cardamom 2
• Cinnamon 1 stick
• Bay leaves 2-3
• Turmeric 2 tsp
• Cumin seeds 1 tsp
• Onion chopped 2
• Tomato puree ½ cup.
• Kasoori Methi 1 tsp
• Red chilli powder 1 tsp
• Cumin powder 1 tsp
• Coriander powder 1 tsp
• Garam Masala 1 tsp
• Cream ½ cup
• Butter 100 gms.
• Salt to taste
• Asafoetida a pinch

Method

• Soak Daals overnight.
• Add 5 times water, ginger, green chilli, cloves, black cardamom, cinnamon, bay leaves, turmeric and salt to the daal in cooker.
• Cook till daal is soft.
• Heat oil in pan and add cumin seeds, asafoetida and chopped onion.
• When onion starts to turn golden brown, add garlic and saute for 2-3 minutes.
• Add tomato puree and cook till oil separates.
• Add kasoori methi and all dry spices.
• Add butter and cook for 3-4 minutes.
• Add Salt and cooked daal.
• Add cream and let simmer 8-10 minutes on low heat.
• Chana Daal Makhani is ready.
• Serve hot with roti/paratha or naan.

EGG ROTI PIZZA

A quick and tasty meal for home or lunch pack

Ingredients                                                                              for 2 persons

• Eggs (hard boiled) 2-3
• Eggs non-boiled 2-3
• Chicken sausages 1-2
• Red pepper (Long size ) 1-2
• Cherry tomatoes 4-5.
• Onion  1
• Black pepper 1/2 tsp
• Salt to taste.
• Cheese slice 3-4.
• Oil as required

Method

• Slice the boiled eggs.
• Thinly slice chicken sausages.
• Cut cherry tomatoes into half.
• Slice onion.
• Break the eggs in bowl and add salt and black pepper. Whisk well.
• Heat oil in pan and place sliced ingredients into the pan spreading all over.
• Place cheese slices.
• Place tortilla or roti and cover for 3-4 minutes Flip with the help of spatula or plate.
• Cook for 2-3 minutes.
• Cut and serve hot.

SUMMER COOLERS

1. Strawberry Magic
2. Kiwi Punch.
3. Paan Pasanda
4. Mango Mania

For KIWI PUNCH

• Take 1 chopped kiwi (Dont use seeds as they give bitter taste)
• Add 1 tbsp yogurt, sugar to taste
• Add ¼ tsp cardamom powder and 1 cup water.
• Add Ice and blend well.
• Serve chilled immediately.

For STRAWBERRY MAGIC

• Take chopped strawberries (3-4)
• Add 1 tbsp yogurt
• Sugar 1 tbsp
• Vanilla ice cream 1 scoop
• Cinnamon powder ¼ tsp
• Milk (Chilled)  1 cup
• Mix all ingredients in blender and blend well.
• Serve chilled.

For MANGO MANIA

• Vanila or mango ice cream 1 scoop
• Yogurt 1 tbsp
• Sugar 2 tbsp 
• Add mango puree 2 tbsp
• Milk 1 cup.
• Add ice and blend well.
• Serve chilled.

For PAAN PASANDA

• Paan flavored mukhwas (Soak in little water for 15 minutes) 2 tbsp.
• Yogurt 1 tbsp
• Sugar 1 tbsp
• Rose syrup 1 tbsp
• Little milk
• A pinch cardamom powder in blender and crush well
• Now add 1 cup chilled mil and blend well with ice again.
• Serve chilled.

PALAK PANEER TIKKA

PALAK PANEER TIKKA

Adding a very interesting twist to the all-age, all-time favorite "Palak Paneer". The paneer is not added just as-it-is, instead we treat it well with the yet another popular version of paneer, "Paneer Tikka". The wonderful combination of 2 delicious ingredients made another wonderful dish, "Palak Paneer Tikka".

Ingredients 

for 3-4 persons

• Palak puree 2 cups
• Paneer 250 gms
• Onion finely chopped  1
• Garlic chopped 4-5
• Tomato puree 2 tbsp
• Cream ½ cup
• Red pepper optional
• Salt to taste
• Cumin seeds 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Besan 1 tsp
• Cumin powder 1tsp 
• Clove powder ¼ tsp
• Cinnamon powder ¼ tsp

For Tikka Masala.

• Yogurt 1 tbsp 
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Besan 1 tsp
• Cumin powder 1tsp
• Crushed ginger 1 tsp
• Orange food color a pinch
• Salt to taste
• Oil 1 tsp

Method

In a large bowl, mix all the ingredients for tikka masala.

Cut paneer into slices.

Coat paneer well with the tikka masala.

Heat oil in grill pan/tawa.

Roast paneer well on both sides.

Cut the paneer tikka in triangle or any other desired shape.

For Palak Paneer Tikka

• Heat oil in pan and cumin seeds
• Add onion. Roast till goden brown then add chopped garlic.
• Add tomato puree and cook till oil separates.
• Add the dry masala and mix well.
• Add spinach puree and cook for 8-10 minutes till oil separates.
• Add cream and cook for 5-6 minutes.
• Add red pepper (optional)
• Add paneer and cook for 4-5 minutes.
• Palak Paneer Tikka is ready
• Serve hot with naan/paratha/roti.

Click here to watch video on Youtube

DUM CHICKEN ALOO

Ingredients                                                for 3-4 persons 

• Baby potatoes 8-10
• Boneless chicken Breasts (cut into 1" cubes) - 2
• Fried onion paste 2 tbsp
• Red chilli (kashmiri) paste 1 tbsp
• Yogurt 1 cup
• Black pepper opder 1 tsp
• Coriander powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Cumin powder
• Salt to taste
• Ginger powder 1 tsp
• Fennel seeds (crushed) 1 tsp
• Turmeric powder 1 tsp
• Kasoori Methi 1 tsp
• Asafoetida 1/2 tsp

Mehtod

• Boil potatoes for 2-3 minutes (they must  not be completely cooked)
• Fry potatoes slightly.
• Sprinkle chicken with salt and pepper. Keep for 30 minutes in fridge.
• Heat oil in pan and cook chicken.
• Remove from the pan when cooked.
• Add dry spices in yogurt and mix well.
• In same pan, heat mustard oil. Add asafoetida.
• Add onion paste.
• Add chilli paste and cook well.
• Add chicken and cook well.
• Add spiced yogurt. turn heat very low or take off from heat while adding yogurt. Cook on low heat till oil separates.
• Add potatoes and mix well.
• Cover and simmer on low heat for 7-8 minutes.
• Dum Chicken Aloo is ready.
• Serve hot with poori, roti or boiled rice.

MUNG MURGH

Ingredients

                                                                                         for 3-4 Persons

• Mung beans 1 cup (soaked overnight)
• Chicken thighs boneless 4
• Black pepper powder 1 tsp
• Turmeric powder 1 tsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coconut milk 1/2 cup
• Tomato 1 chopped
• Ginger chopped 1 tbsp
• Garlic finely chopped 1 tbsp
• Salt to taste
• Onion 1 sliced

Method

• Add salt and ginger to soaked mung and cook in cooker till soft.
• Marinate chicken with salt and pepper.
• Mix well and keep for 1 hour.
• Heat oil in pan and cook chicken.
• Turn from time to time.
• Remove chicken and in same pan add onion.
• When onion starts to turn golden, add garlic. Saute for few seconds.
• Add tomatoes. Mix well.
• Add dry spices.
• When oil separates add coconut milk.
• When mixture start to boil, add cooked daal and cooked chicken.
• Mix well. Cover and let simmer on low heat for 15 minutes.Garnish with chopped coriander.
• Serve hot with roti or naan.

CHAT-PATTA CHICKEN.

CHAT-PATTA CHICKEN.

A dish full of flavours. With all the elements of food, sweet, sour,salty spicy, vegetable and meaty ingredient, the dish is sure to tempt your tastebuds. All flavours still simple dish, involves no spices and is quick and easy to make.

Ingredients

                                                                      for 3-4 persons

• Boneless chicken 250 gms
• Cabbage 400-500 gms
• Peanut butter 1 tbsp
• Red chilli paste 1 tbsp
• Coconut cream 1/2 cup
• Tamarind paste 1 tbsp
• Black pepper 1 tsp
• Salt to taste

Method

• Sprinkle chicken with salt and pepper. Mix well and keep aside for 15-20 minutes.
• Heat oil in pan and cook chicken till soft and cooked well.
• Take out chicken from pan. In the same pan, add chopped cabbage. Stir and cook till slightly soft.
• Add salt and mix. Cover for 10-12 minutes.
• When cabbage get cooked, add chicken.
• Mix well and cook covered for 5-6 minutes.
• Add coconut cream, peanut butter and Chilli paste. Mix well. Stir cook for 2-3 minutes.
• Add tamarind paste and mix well.
• Cook for 2-3 minutes. Chat-Patta chicken is ready.
• Serve hot with rice or naan.

VRAT KE KEBAB

VRAT KE KEBAB                                   

A delicious and healthy food for fasting. Fasting is the time when we restrict from frequent meals, so these kebabs are feeling as well as nutritious. Also make mint chutney for these kebabs, all with the special ingredients used in Hindu fasting for Navratri, Ekadashi, Poornima and other Vrat.

Ingredients                                                                                        for 3-4 persons

• Sweet potatoes 4-5
• Potatoes 1-2
• Kuttu or Singhada flour 1/2 cup
• Red chilli powder 1tsp
• Garam masala 1 tsp
• Ginger powder 1tsp
• Black pepper powder half tsp
• Dry Mango powder half tsp
• Coriander powder 1tbsp
• Pomegranate powder 1 tsp
• Dry mint 1 tsp
• Carom seeds half tsp
• Rock salt to taste
• Oil as required

Method

• Boil and peel sweet potatoes and potatoes. 
• Mash them well.
• Heat oil in a pan and roast kuttu/singhada flour
• Roast till aromatic and golden brown.
• Add roasted flour to mashed potato mixture.
• Add all spices and 1 tbsp oil to it and mix well.
• Shape the kebabs on sticks.
• Make the kebabs flat and thin.
• Roast well on both sides on pan or tawa on medium low heat.
• Serve hot with Chutney.
  

POTATO DONUT

Ingredients                                                                                     for 3-4 persons

• Boil potatoes 3-4
• Rice flakes washed thoroughly and drain well 1 cup
• Oregano 1 tsp
• Garlic powder 1 tsp
• Corn flour 1 tbsp
• Bread crumbs for coating as required
• Fresh coriander
• salt to taste

Method

• Mash potatoes and add all ingredients except cornflour.
• Make donuts shape (watch video)
• Mix corn flour with  little water and
  coat the donuts with help of brush.
• Coat bread crumbs on donuts and keep in fridge for 15 minutes.
• Heat oil for frying and fry the donuts well till crispy on both sides on medium heat.
• Crispy Potato Donuts are ready. 
• Serve hot with ketchup.

SHABDEGH

SHABDEGH

The traditional dish from the valley of Kashmir mainly, Shab Degh is a very old recipe which was prepared in a vessel called 'Degh' overnight, thus the word 'Shab'.
Originally made with duck meat, the recipe later had many versions as it got spread to different areas from Kashmir to Awadh.

We have prepared it in the Kashmiri way by using Kashmiri masalas and cooking for over 6 hours but with goat meat.

Ingredients

   for 4-5 persons

• Goat Meat/Lamb meat on the bone 500 gms.
• Turnips 3-4
• Onion chopped 1
• Black cardamom 1-2
• Black cardamom 2-4
• Cinnemon stick 1 piece.
• Asafoetida 1/2 tsp
• Salt to taste
• Mustard oil as required.
• Cumin seed ½ tsp.
• Garlic paste 1 tsp
• Kashmiri mirch powder 1 tbsp
• Turmeric powder 1 tbsp
• Garam Masala 1 tsp
• Coriander powder 1 tsp
• Ginger powder 1 tsp
• Fennel seed powder 1 tsp
• Clove powder 1 tsp
• Kasoori Methi 1 tsp
• Kashmiri ver (optional)

Method

• Marinate meat with salt and turmeric and keep for 1-2 hours.
• In a large pan, heat mustard oil and fry the meat and take it out.
• In the same pan, fry 3-4 diced turnips. When turnips turn golden brown, take them out.
• In same pan and oil, add asafoetida, add cumin seeds.
• After few seconds, add 1 chopped onion. 
• When onion turns brown, add 5-6 cups of water. 
• When water starts to boil, add fried turnips and meat.
• Add all dry spices and salt to taste.
• Add kashmiri ver (optional)
• When it boils, turn the heat to low and let simmer for 4-6 hours well covered.
• Shabdegh is ready.
• Serve hot with rice or roti.

FISH BIRYANI

Ingredients                                                                              For 2-3 persons

• Fish 300-400 gms (boneless)
• Basmati Rice 1.5 cup
• Ginger garlic crushed 1 tbsp
• Orange food color a pinch
• Cumin seeds 1 tsp
• Cloves 5-6
• Cinnamon 1-2 sticks
• Bay leaves 3-4
• Black pepper 10-12
• Cardamom 5-6
• Black cardamom 2-3
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• cinamon powder ¼ tsp
• Coriander powder 2 tsp
• Cumin powder 1 tsp
• Yogurt 1 tbsp
• Salt to taste
• Onion (sliced) 1

Method

• Wash and soak rice for 30 minutes.
• Add all spices and yogurt to fish. Mix well
• Boil enough water to boil rice. Add some whole spices to water.
• Add rice and salt. Cook rice till 70-80% done.
• Drain rice.
• In a pan, layer fish and cover with rice.
• Pour food color, sprinkle fresh coriander, garam masala and some fried onion (optional).
• Pour some oil.
• Add some thin lemon slices on top.
• Cover tightly and cook on low heat for 25-30 minutes. 
• Turn off heat and let it remain covered for some time.
• Discard lemon slices and invert pan in large bowl
• Fish biryani is ready.
• Serve hot with the raita.

KURKURA LACHHA PARATHA

Ingredients                                                                                              For 2-3 persons

• Wheat flour 2 cups
• Corn flakes 1/2cup
• Black pepper 1 tsp
• Garam masala 1 tsp
• Red chilli powder 1 tsp
• Salt to taste
• Carom seeds 1 tsp
• Kasoori Meth 1 tsp
• Corriander powder 1 tsp
• Fresh coriander leaves as required
• Cream 2 tbsp

Method

• Crush corn flakes coarsely with hand.
• Mix all dry ingredients in flour.
• Mix cream, add water and knead soft dough let rest for 15 minutes.
• Again knead for 2-3 minutes.
• Dust in dry flour and roll into thi roti.
• Apply ghee/oil well over roti.
• Now make folds as shown below in the picture or video.
• Now again roll the folded roti.
• Heat tawa and cook the paratha well.
• Apply ghee or oil on both sides. Lachhas are clearly visible.
• Kurkura Lachha Paratha is ready.
• Serve hot with gravy or daal.

MUTTON KORMA

MUTTON KORMA

The recipe uses only red chilli and garam masala in powder form and rest all ingredients are in paste form. This gives it a distinct flavor and richness in the gravy.  The mutton was marinated for more than 24 hours which made it tender and flavorful. The dish is prepared in open pan to retain all the flavours by mixing frequently but you may cook in cooker as well to save time.

Ingredients                        

for 7-8 persons

• Ginger garlic paste 2 tbsp
• Yogurt 1 cup
• Mutton 1.5 kg. (Marinate with ginger garlic paste, salt and yogurt and keep in refrigerator for 24 hours)
• Garam masala 2 tsp
• Salt to taste.
• Kashmiri mirch powder 2 tsp
• Red chilli paste 1 tbsp
• Fried onion paste ½ cup
• Crushed ginger garlic 1 tbsp
• Almond cashew paste ½ cup (Blanch almond and cashew and grind to paste).
• Poppy seeds paste ½ cup (Soak poppy seeds overnight and grind with little water)
• Tomato paste 1 cup

Method

• Heat oil in large pan or cooker and saute crushed ginger garlic. 
• Add tomato paste and cook till oil separates.
• Add marinated mutton. Mix well. Keep mixing and cook for 15-20 minutes.
• Add red chilli powder and paste.
• Add garam masala and salt to taste.
• Cover and simmer for 25-30 minutes on low heat. If using cooker, close lid and cook till 2-3 whistles (it depends on the quality of mutton.
• when almost done then add onion paste and mix well.
• Add almond cashew paste and poppy seeds paste. Mix well and cover and simmer for 10-15 minutes on low heat.
• Cook till mutton is completely cooked.
• Serve hot with tandoori roti or naan/chapati.

BHARTHA JUGALBANDI

BHARTHA  JUGALBANDI

Apart from eggplant, we are adding another ingredient which added a zingy flavour and took the dish to another level good old eggplant, now has a partner

Ingredients                                        for 3-4 persons

• Onion chopped 2-3
• Garlic chopped 1 tbsp
• Ginger chopped 1 tbsp
• Green chilli chopped
• Tomato chopped 2
• Cumin seeds 1 tsp
• Garam masala 1 tsp
• Red chilli powder 1 tsp
• Salt to taste
• Coriander powder 1 tsp
• Cloves 2-4
• Red chilli paste (optional
• Large Eggplants 2
• Zucchini 1

Method

• Roast eggplants and zucchini on coal or gas. 
• Peel and wash roasted eggplants. Mash them well.
• Wash zucchini and grind to paste.
• Heat oil in pan and add cumin and cloves.
• Add onion, saute till it shrinks a little, add ginger garlic.
• Add chopped green chilli. Add tomatoes.
• Add dry spices. 
• Add red chilli paste if desired. Cook till oil separates.
• Add eggplants and zucchini.
• Mix and cook well till oil separates.
• Bharta Jugalbandi is ready.
• Serve hot with roti/paratha/garlic naan.

NOOR-E-BADAR.

NOOR-E-BADAR.

Inspired by the famous dish Nargisi Kofta, this dish eliminates the white portion of egg
which fails to absorb flavours.  Noor-e-badar, the name as we retain the delicate yolk and the dish is made in rich gravy and uses slow cooking technique on low heat.

Ingredients

• Chicken Keema (fine) 200 gms
• Eggs (hard boiled) 5
• Chickpeas flour 1 tbsp
• Bay leaf 1-2
• Cinnamon stick 1
• Cloves 3-4
• Cumin seeds 1 tsp
• Black pepper 5-6
• Ginger garlic paste 1 tbsp
• Yogurt ½ cup
• Cashew paste ½ cup
• Boiled onion paste 1 cup
• Cream 1 cup
• Kasoori methi 1 tsp
• Salt to taste
• Chicken stock 1 cup
• Garam masala 2 tsp
• Garlic powder ½ tsp
• Red chilli powder 1 tsp
• Fennel seeds 1 tsp
• Cardamom 2-3
• Black cardamom 1

Method

• Add besan, red chilli powder, kasoori methi, salt, garlic powder and 1 tsp garam masala to keema.
• Separate the yolk of eggs carefully and chop egg white fine.
• Mix egg white into keema.
• Take keema, pat it flat. Then carefully place yolk on it and cover. Make all kofta in same way.
• Heat oil and fry koftas carefully on medium heat.
• Heat oil in pan and add cumin, cinnamon, bay leaf and cloves and saute for 10-12 seconds.
• Add onion paste. Fry till golden brown. Add little water to avoid burning. 
• Add ginger garlic paste. Add cashew paste.
• Add crushed cardamom, garam masala and crushed black pepper.
• Cook well till oil separates.
• Add green chilli if desired.
• Add yogurt. Mix well.
• Add stock and mix well. Boil for 3-4 minutes.
• Add koftas to gravy.
• Cover and simmer for 8-10 minutes.
• Finally add cream, mix well and cook for 2-4 minutes.
• Noor-e-badar is ready.
• Serve hot with naan.

MATAR PANEER TIKKI

Ingredients                                                                                     For 3-4 people

• Boiled potatoes 4-5
• Boiled peas 1 cup
• Paneer cut into pea size pieces 1 cup
• Coriander powder 1 tbsp
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Pomegranate powder 1 tsp
• Salt to taste
• Carom seeds 1 tsp
• Chopped ginger garlic 1 tbsp
• Chopped coriander as required

Method

• Mash potatoes well.
• Heat ghee/oil in pan and add carom seeds.
• Add chopped ginger garlic and chopped green chillies for 7-8 seconds
• Add dry spices.
• Add peas and mix well.
• Add chopped coriander and peas mixture to potatoes.
• Add paneer and gently mix. Form small balls and make tikkis.
• Shalow fry tikkis well on both sides on tawa or pan.
• Serve hot with chutney of your choice.

ROLL 2 TYPES - MUSHROOM PEPPER EGG ROLL & KEEMA EGG ROLL

Ingredients

                                                                                                                 for 2 persons

• Eggs 2 for each roll.
• Roti (size 8"-9")  2
• Red chilli powder 1 tsp
• Green chilli chopped optional
• Salt to taste
• Chopped fresh coriander 1 tbsp
• Tomato slice for filling.
• Lettuce few leaves
• Cocumber slices few
• Mayonnaise2-3 tbsp
• Cooked keema for filling
• Half cup slices of mushroom, capsicum and onion.

Method (for Keema Egg Roll)

• Whisk 2 eggs with salt, red chilli, salt, pepper and coriander.
• Heat little oil in large flat pan. Pour egg mixture and spread all over.
• When egg starts to set, put roti and press gently.
• When egg is cooked on one side, flip and cook.
• To make roll, lay egg roti flat put keema, and garnishing. Roll it and serve.

Method for Mushroom Capsicum Egg Roll)

• Heat oil in pan and saute mushroom and capsicum with salt and pepper.
• Spread vegetables in pan and pour egg mixture.
• When egg starts to set, put roti and press gently. Flip and cook.
• Place egg roti flat and fill garnishing.  Make roll and serve.

HARIYALI KADI

Ingredients

                                                                                                                              for 4-5 persons

• Whisked yogurt 2 cups.
• Spinach puree  1½ cup
• Cumin seeds 1 tsp
• Cloves 3-4
• Black pepper 5-6
• Black cardamom 2
• Coriander powder 2 tsp
• Turmeric powder 1 tsp
• Garam Masala 2 tsp
• Salt to taste
• Red chilli powder 2 tsp
• Chickpeas flour 1½ 
• Coriander seeds ½  tsp
• Fenugreek seeds ½  tsp
• Asafoetida ¼ tsp
• Mustard seeds ½ tsp
• Whole dry red chilli 3-4
• Boiled potatoes 2
• Chopped onion 2 tbsp
• Ginger-garlic crushed 1 tbsp
• Carom seeds 1 tsp

Method

• Add 1 cup besan to yogurt.
• Add 1 tsp each of turmeric, red chilli, garam masala, coriander powder and salt to taste. Whisk well sothat no lumps are formed.
• Add 1 cup spinach puree and water to dilute.
• Mix remaining spinach and besan.
• Add remaining dry spices, carom seeds, chopped onion, salt and mashed boiled potatoes.
• Mix well Pakoda batter is ready.
• fry pakodas in hot oil on medium heat in batches.
• Heat mustard oil or any oil of your choice. Add coriander seeds and fenugreek seeds. Saute for 8-10 seconds, then add all whole spices, saute for another 8-10 seconds
• Add asafoetida.
• Add crushed ginger garlic and mix well for 10-12 seconds.
• Add ½ cup water. This won't let yogurt curdle or burn besan.
• Add yogurt mixture and keep stirring.
• Let it simmer on low heat for one hour or till thickens.
• Stir in between.  
• Add pakodas when kadhi is ready.
• In a small pan, add mustard seeds and chilli powder to hot oil, and add to kadhi.
• Hariyali Kadhi is ready.
• Serve hot with boiled rice.

LAAL MOONG

Ingredients                                                                                                 For 3-4 persons

• Mung beans 1 cup (soaked for 8 hours
• Onion chopped 1 
• Garlic chopped 1 tbsp
• Ginger chopped 1 tbsp
• Red pepper 1 (cut into cubes)
• Capsicum 1 (cut into cubes)
• Cumin seeds 1 tsp
• Bay leaf1 
• cloves 4-5
• Cinnamon 1 stick
• Red chilli powder 1 tsp
• Salt to taste
• Chopped green chilli (optional)
• Coriander powder 1 tsp
• Tomato puree 1 tbsp

Method

• Add ginger and salt to soaked daal and pressure cook till cooked well.
• Drain daal and mash a little.
• Heat oil in pan and add whole spices then add onion and saute for 4-5 minutes.
• Add garlic and green chilli
• Add tomato puree. Saute till oil separates
• Add dry spices and salt. 
• Add about 1 cup water. Boil the mixture for 2-3 minutes.
• Add peppers. Cook well for 4-5 minutes.
• Add mashed daal
• Mix well and cook for 1-2 minutes on low heat.
• Laal Moong is ready.
• Serve hot or pack goodness in tiffin.

KEEMA MIRCHI VADA

Ingredients

                                                                                                                        for 2 persons

• Large chillies 4
• Chicken keema fine 100-150 gms

Masala for chilli

• Garam Masala 1 tsp
• Coriander powder 1 tsp
• Dry mango powder 1 tsp
• Cumin powder 1 tsp
• Salt to taste

For Keema

• Red chilli powder 1 tsp
• Garlic powder 1 tsp
• Chopped Garlic 1 tsp
• Besan 2 tbsp
• Carom seeds 1 tsp
• Kasoori methi 1 tsp
• Green chilli crushed (optional)
• Salt to taste

Method

• Add red chill powder, salt, chopped garlic, green chillies, garam masala, garlic powder to keema and mix well.
• Slit chillies length wise on one side.
• Sprinkle mixed masala in the chillies.
• Fill keema in chillies.
• Add kasoori methi, carom seeds and leftover masala powder in besan.
• Add enough water to make thick batter.
• Dip stuffed chilli one by one and fry well on low heat so that keema gets cooked.
• Delicious and hot Keema Mirchi Vada is ready. 
• Serve hot immediately. 

STUFFED PYAAZ

Ingredients

For 2 persons

• Onion (big size) 4
• Bitter gourd 3-4
• Salt to taste
• Red chilli powder 1 tsp
• Garam masala 1 tsp
• Coriander powder 1 tsp
• Turmeric powder 1 tsp
• Cumin powder 1 tsp
• Dry mango powder 1 tsp
• Cooked rice 1 cup
• Yogurt 1 cup
• Grated cheese 1 tbsp
• Carom seeds 1 tsp

Method

• Chop bitter gourd finely, sprinkle salt and leave for 1 hour.
• Later, wash and drain.
• Mix all dry spices.
• Chop the top of onion and peel. Hollow onion.
• Chop leftover onion finely.
• Heat oil in pan (Preferably mustard oil)
• Add carom seeds and onion. Saute for 1-2 minutes.
• Add chopped bitter gourd. Add salt, mix well and cook for 3-4 minutes.
• Cover and simmer on low heat for 3-4 minutes.
• Add all dry spices and mix well. 
• Add yogurt and mix well. 
• Add rice and mix well.
• Stuff onion with prepared mixture
• Top with cheese and bake on 200 degree celcius for 20 minutes.
• Carefully cut the root.
• Stuffed Pyaaz is ready
• Serve hot as a snack or side dish.

THAI CHICKEN CURRY

Ingredients                                                                                                 For 3-4 persons

• Boneless chicken (cut in cubes) 200 gms
• Dry red chillies (seedless) 7-8
• Coconut milk 1 cup
• Garlic cloves 4-5
• Oyster sauce 1 tsp
• Garlic chopped 1 tbsp
• Salt to taste

Method

• Soak chilli in water for 15-20 minutes
• Grind chillies with garlic cloves.
• Heat oil in a pan and add chopped garlic. Saute for few seconds.
• Add chilli paste.
• Add oyster sauce.
• Add coconut milk and mix well.
• When it starts to boil, add chicken.
• When curry begins to boil, cover and simmer for 10-12 minutes.
• Chicken must be well cooked.
• Thai Chicken Curry is ready.
• Serve hot with boiled rice.

TOFU MATAR MUNCH

Ingredients

                                                                                                            for 2-3 persons

• Peas 1 cup
• Tofu 100-150 gms
• Onion chopped 1
• Garlic finely chopped 1 tbsp

Green Chilli chopped 1 tsp

• Bay leaf 1-2
• Cinnamon 1 stick
• Cumin seeds 1tsp
• Black pepper powder 1 tsp
• Coriander powder 1 tsp
• Garam masala 1 tsp
• Salt to taste
• Fresh coriander leaves chopped

Method

• Heat oil in pan and add whole spices and saute for 10-15 seconds on medium heat.
• Add onion and saute.
• Add garlic when onion turns soft.
• Add chopped green chilli.
• Add dry spices and mix well.
• Add peas and saute for 2-3 minutes.
• Add cover and simmer for 8-10 minutes on low heat. Add little water.
• Again cover and simmer for 5-6 minutes.
• When peas are cooked, add tofu.
• Cook well for 4-5 minutes.
• Tofu Matar Munch is ready.
• Serve as snack with juice, buttermilk or any drink.

CHICKEN SHAWARMA

CHICKEN SHAWARMA

A middle Eastern popular food, Shawarma means roll. Generally the meat is cooked on heaters which have rollers. It has now become a popular street food around the world.  We are trying to make it in most authentic manner with ingredients easily available.

Ingredients

                                                                                                                             For 2 persons

• Chicken breast (boneless) 1
• Oregano 1 tsp
• Black pepper powder 1 tsp
• Salt to taste
• Lemon juice 1 tsp
• Pita roti 2
• Lettuce few leaves chopped
• Hummus 2 tbsp
• Hung curd 1 cup
• Mayonnaise 2 tbsp
• Cucumber slices 4-5
• Onion slices 2-3
• Parsley chopped 1 tbsp
• Garlic chopped 1 tsp
• Cucumber finely chopped 1 tbsp
• Tomato slices 4-5
• Garlic powder 1 tsp

Method

• Sprinkle chicken with salt, pepper, oregano, lemon juice and little oil. Coat well and marinate for 1 hour.
• Heat oil in pan and cook chicken both sides.
• Prepare Tzatziki sauce by adding garlic, chopped cucumber, parsley, lemon and little oil in yogurt and mixing well.
• Pull cooked chicken with the help of fork.
• Open pita roti pocket. Spread mayonnaise, hummus and tzatziki sauce inside the pita roti.
• Place ingredients in pita pocket. Wrap and make firm roll and grill for 2-3 minutes.
• Shawarma roll is ready.