Teekhi Boondi.

One can easily find teekhi/hot boondi in mixture. But its very simple to prepare teekhi bondi.

INGREDIENTS:

Besan (2 cups).

Water to make paste.

Salt to taste.

Red chili powder (2 TBs).

Oil for frying.

Baking soda (1/2 Tsp).

PROCEDURE:

Take a big vessel and make a thin paste of above ingredients except oil, stir vigourously so that no lumps are formed. Heat sufficient oil in a big wok, and with the help of spatula which has many pores, pour besan paste into heated oil, fry till golden brown and remove into absorbent paper. Add few fried curry leaves and fried peanut and mix them well. Enjoy boondi with these combination. It taste great with masala chai.

Cauliflower Curry....Simple and Tasty

Its a common curry made in any occasions at most household, but obtaining its taste is very important with simple ingredients.

INGREDIENTS:
Cauliflower (1 big cut into pieces) washed and steamed.
Potatoes cut in dices (2).
Tomatoes paste (2).
Salt to taste.
Turmeric powder (1 Tsp), Chilli powder (1 Tsp), Coriander powder (1 Tsp), Garam masala powder(1 Tsp)
Ghee (1 Tsp).
Mustard Oil (10-15ml).
Cumin seeds(1 Tsp), Bay leaves(1-2), Dried red chilli (2-3).

PROCEDURE:
Heat oil in a pan, saute cumin seeds, bay leaves, dried leaves now add potatoes and fry them now add cauliflower and saute them along till golden brown, now add tomatoes paste, and saute till oil leaves the walls of wok, now add chilli powder, coriander powder, turmeric powder, maida and little water to it, cook till all ingredients gets cooked, add salt and stir well, now add little more water for desired gravy and cook till all ingredients boils up well and oil leaves the walls of pan, add a pinch of sugar, garam masala powder and ghee, stir well and off the flame. Serve it with roti, chapati, naan or rice or pulao.......it will simply taste yummy.

Kheer Modak.....Ganapati Special

Its Ganapati's special and most favorite modak, generally modak is made of rice flour, but in our recipe our modak is made of kheer (thickened milk).

INGREDIENTS:
Milk (2 liters).
Kesar/ Safforn (1gms).

Mawa (2 cups).
Sugar (2 cups).

PROCEDURE:
Heat milk in a big vessel and boil it so that it can become thick and dried up, add sugar and kesar and boil, boil till it becomes thick enough, add mawa to it and boil, if you are sweet-toothed then can add little more sugar to it. Our milk has now become thick like soft dough, give them shape of modak and serve as offering to Lord Ganesh

Aam Sotto / Aambawat / Dried Mango Pie

Its is a very tasty and time taking dish. It is dried mango pulp layered after layer and dried in scorching sun made of ripe pulpy mangoes.

INGREDIENTS:
Ripe mangoes.
Oil for greasing. 
Sugar proportionately if mangoes are not so sweet.

PROCEDURE:
De-skin the mangoes and remove the pulp, grind the pulp to a fine paste, check sweetness if found less then add sugar accordingly. Grease few steel plates and pour the pulp in a thin layer in each plate and dry it in sun for a day. Then slowly remove the semi dried pulp from each plate and transfer into another open another layer, i.e., if there were 10 greased plates on first day each consisting one layer of pulp, then for next day make it to 5 plates containing two layers each, then dry it in sun for another 2-4 more days now then transfer the contents into one plate and again dry them well for few more days. Our ambawat is ready to be enjoyed, cut it into blocks and enjoy its greatness.

Yummy Lauki ka Kheer....(Bottle gourd pudding)

INGREDIENTS:
Ghee (2 TBs).
Cardamom seeds (1/2 spoon).
Cardamom powder (1 Tsp).
Grated bottle gourd(lauki) (1 cup).
Milk (1 1/2 litre).
Sugar (1 1/4 cup).
Dry fruits chopped for garnishing.

PROCEDURE:
Heat a big vessel and add ghee to it, add cardamom seeds and as they leave its aroma add lauki to it and saute well, and cook, now as you find lauki got sauted up well, add milk and bring it to boil, boil till lauki gets cooked and milk gets thicken up and kheer is ready. Garnish it with dry fruits and ready to be served as dessert.

Cauliflower-Peas- Potato Curry (Mattar-gobi ki Sabji)

INGREDIENTS:
Cauliflower neatly cut and washed (1 big).
Peas (1 cup).
Boiled tomatoes (1 cup).
Boiled potatoes (2).
Cumin seeds (1 Tsp), Bay leaves (2-3).
Jeera powder (1 Tsp), Coriander powder (1 Tsp).
Red chilli powder (2 Tsp), Turmeric powder (1 Tsp).
Salt to taste, Garam masala powder (1 Tsp).
Sugar (1/2 Tsp).
Maida (1 Tsp).
Oil (10-15ml), Ghee (1 Tsp).

PROCEDURE:
Boil sufficient water in a pan and add salt and cauliflower and boil for a minute or two and remove the cauliflower so that all germs gets killed. Heat oil in a pan and fry golden brown the cauliflower pieces, the fry golden brown the potatoes and keep aside. Now to that oil add cumin seeds, bay leaves and saute, now add chopped tomatoes and salt and cook till oil leaves the walls of pan, now add cumin powder, coriander powder, red chilli powder, turmeric powder and cook till oil leaves the walls of pan, check that igredients don't get burn up, now add about 5ml-10ml of water to it and cook, add maida and stir up well, now add peas, potatoes, cauliflower and saute them up, now add water and as they boil up add garam masala powder, sugar and ghee stir up well and off the flame.

Carrot Juice....... Healthy and Tasty

INGREDIENTS:
Carrot (1  Kg).

Honey (1-2 Tsp) as per taste.
Rock salt a pich of.
Lemon juice (1 Tsp).
Ginger paste (1 Tsp).

PROCEDURE:
Wash carrots properly and peel the skin off with the help of a peeler and wash them again. Now blend them in juicer blender and colect the extract in a glass and strain them so that juice be smoot while consuming. To the glass of juice add honey, rock salt and lemon juice, ginger and stir it up properly. Serve healthy carrot juice after a morning walk or post jogging and maintain body equilibrium, can be serve with ice aswell.

Puchka / Panipuri / GolGappe........Fluffy and crispy

Its a street food famous in many parts of India but with different name. Many places its known as puchka, at many panipuri, even golgappe is another name of puchka. They are crispy and very fluffy.

INGREDIENTS:

Semolina / suji / Rava (1 cup).                                   

Maida (3-4 TBs).

Salt to taste.

Baking soda (1/4 tsp).

Water for kneading.

Oil for frying.

PROCEDURE:

Take a neat bowl and add ingredients to it, semolina, maida, salt and mix it well, now add water slowly slowly and knead a tight dough out of it. Once the dough is done wrap it with a dabbed cloth for 30minutes. 

Now after 30minutes slowly remove the cloth and make few dumplings out of it, roll it over a rolling pin with the help of flour. Now cut it into small small circles with the help of a glass. Now heat sufficient oil in a pan and fry the circle shaped flatten dumplings slowly one by one. Fry them till light brown and remove them on absorbent paper. Our golgappe is ready to be served with mashed masala potato and tasty tasty tamarind water.

Mutton Korma......Delhi Street Food

Mutton Korma can be cooked in many different ways by using many different ingredients differently. But there are few basic ingredients which is a must in any cooking style. Ours here is Delhi style mutton korma.

INGREDIENTS:
Mutton pieces (1/2 kg) neatly cut and washed.
Mutton minced (250 gms).
Curd (200gms).
Onions diced and seperated (3 big).
Tomatoes diced (2).
Green chillies slit (4-5).
Oil for cooking (10ml).
Coconut paste (1/4 cup).
Salt to taste.
Red chilli powder (2 TBs), Turmeric powder (1 Tsp).
Garam masala powder (2 TBs), Coriander powder(1 TBs).
Coriander leaves for garnishing.
Whole garam masala : Cinanmmon (4-5), Cardamon (3-4), Cloves  (3-4), Bay leaves (4-5), Black pepper (10-15).

PROCEDURE:
Heat oil in pressure cooker and add whole garam masala and allow them to pop, now add onions, salt a pinch of sugar and cook till golden brown, now add tomatoes, green chillies, garam masala powder (1 TBs) and cook, now add chilli powder, turmeric powder, coriander powder and cook till oil leaves the ingredients, check that ingredients don't burn up, now add curd, mutton pieces and minced mutton and stir up well, now add coconut and stip up well, so that all the things gets mixed up well, add adequate water and pressure cook it till mutton pieces gets softer and gets cooked up. Now as the mutton gets cooked up slowly allow the pressure cooker to cool and then carefully open the lid, now check the consistency of the gravy, and if required boil it to make it a thick one. Now garnish it with coriander leaves and lemon juice. Serve it with naan, paratha, biriyani, pulao or plain rice. Whatever be the side dish, main course will taste great.

Palak Dal.......Moong dal

INGREDIENTS:
Moong dal (1 cup).
Chopped onions (1 cup).
Chopped garlic (1 Tsp).
Chopped ginger (2 Tsp).
Chopped spinach (1 bunch of).
Salt to taste.
Oil for cooking (2 Tsp).
Lemon juice (1 TBs).
Turmric powder (1 Tsp), Red chilli powder (1 Tsp),
Green chillies (2).

PROCEDURE:
Heat the wok and add moong dal and roast them till golden brown, now wash the dal well, and allow them to boil either in open or pressure cook them till dal is cooked well and keep aside.
Heat oil in a pan and add cumin seeds and dried red chillies and as they smoke up add chopped onions, garlic and saute till golden brown, now add spinach and salt and cook till spinach gets tender, now add ginger and cook, now add turmeric powder and red chilli powder and green chillies and saute them well, now add boiled lentil and cook them, stir up well, now add lemon juice to it. Off the flame and serve it with roti, puri or rice.

Prawn double malai curry..........Smoothy and Tasty.

Prawn double malai curry.....it is made of two forms of coconut i.e., coconut grind into paste and tender coconut pulp along with tender coconut water. Enjoy its greatness and goodness with rich or pulao.

INGREDIENTS:
Prawns neatly cleaned and washed (500gms 10-12 pieces).
Chopped onions (2).
Chopped green chillies (3).
Ginger paste (1TBs), Garlic paste (1 Tsp).
Cumin seeds (1 Tsp), dried red chillies (1-2), Bay leaves (2).
Curd (1/2 cup).
Coconut chopped and grinded to paste (3/4 cup). 
Tender coconut (1 whole), Tender coconut water (1 whole glass).
Salt to taste, Kashmiri chilli powder (1 TBs).
Red chilli powder (2 Tsp), Turmeric powder (1 Tsp).
Garam masala powder (2 Tsp), Coriander powder (1 Tsp).
Chopped coriander.
Mustard Oil.

PROCEDURE:
Heat oil in a pan add cumin seeds, dried red chillies and bay leaves, as they pop up add garam masala powder, chopped onions, and saute them till golden brown, add ginger paste, garlic paste and coconut paste and cook till oil leaves the walls of pan, add curd and cook, meanwhile add chilli powder, turmeric powder, kashmiri mirchi powder, coriander powder and cook, if required add little coconut water so that ingredients don't burn up. As all the ingredients gets cooked up well, oil will automatically come out of the ingredients and leave the walls of wok, now add tender coconut water and allow it to boil, as it starts boiling add tender coconut and prawns and cook it till prawns gets cooked well.
/* For better taste apply salt and turmeric powder to prawn and saute it in oil beforehand.*/
Add chopped coriander and cook till desired gravy and off the flame. Add 1 Tsp of ghee over it serve it with hot steaming rice or pulao. It taste just awesome.

Chicken Kabiraji..........Chicken Coverage Cutlet

Its a typical Bengali recipe. Its very heavy , a street food that can be served as light meal or as evening snack. Its actually chicken covered by ingredients and then inserted in egg and deep fried in oil, it best goes with onion salad and mustard sauce (Kasundi).

INGREDIENTS:
Chicken breast (2-4) cut as bigas possible with a width of 5mm each.
Grated onions (3).
Ginger paste (2 TBs), Garlic paste (1 Tsp).
Chopped green chillies (4-5).
Chopped coriander a bunchfull.
Cornflour (1 TBs).
Salt to taste.
Cumin powder (1 TBs).
Lemon juice (1 whole lemon).
Eggs beaten (4).
Oil for deep frying.
Rock salt.

PROCEDURE:
Take a bowl and mix all the ingredients except oil, rock salt and chicken properly. As the ingredients form a proper mixture marinate the chicken pieces in it, check that chicken on both sides is covered by the mixture batter uniformly for 30-40minutes. One can even refrigerate it.
Now heat oil adequate for deep frying the chicken pieces properly, wok should be bigger enough so that oil don't splash out while frying.
Now beat eggs in a bowl along with salt and red chili powder, dip the marinated chicken pieces in the beaten eggs and immediately leave then in the heated oil by shaking your hands so that egg over the chicken forms a thread like shape and adds crispyness to it. Lower the flame now so that it gets fried very well from within. Fry them till golden brown and remove them in an absorbent paper.
Serve it with onion salad, sauce or kasundi. Many like is just as it is.

Papaya Juice

Ingredients :

• Piece of papaya (medium size)
• Piece of Aloe
• Sugar
• Half a lemon
• Half a cup of Milk
• Water
  

Procedure :

• Peel off the Papaya and Aloe.
• Place all the cut pieces of papaya and aloe gel into the blender. Add sugar accordingly and start the blender. Now add water, milk, squeeze the lemon into the same and start the blender again.
• Add ice cubes and serve chill sweetened papaya juice.
  

Masala Fish Fry..........Maach Bhaja

INGREDIENTS:
Rui Fish (4-5).
Salt to taste.
Red chilli powder (1 TBs), Turmeric powder (1 Tsp).
Coriander powder (1 Tsp), Cumin powder (1 Tsp).
Ginger paste (2 TBs).
Garlic paste (1 Tsp).
Mustard oil (5 TBs).

PROCEDURE:
Mariante all the ingredients and except mustard oil for 15-25 minutes. Heat oil in a pan, heat till smoke emits out of it, now simmer the flame and leave the fishes one by one slowly and let them cooked, then slowly turn it another side and fry it, fry on both the sides till golden brown and remove it in absorbent paper. Garnish it with lemon juice(sos) and serve it with Tea in evening snacks or with rice. Enjoy it as starter or with dal rice. Enjoy anyway it will taste great and awesome. 

Omelette....Special veggie

INGREDIENTS:
Finely chopped onions (2 TBs).
Finely chopped tomatoes (2 TBs).
Finely chopped capsicum (1 TBs).
Finely chopped green chillies (1 TBs).
Finely chopped baby corn (1 TBs).
Finely chopped coriander leaves.
Finely chopped springs (1 TBs).
Ginger paste (1 TBs).
Salt to taste.
Black pepper powder.
Milk (1/2 cup).
Cheese (1 TBs).
Eggs (2).
Oil (2 TBs).

PROCEDURE:
Take a neat bowl take finely chopped onions, toamtoes, capsicum, green chillies, babycorn, coriander, springs, ginger paste, milk, salt and cheese mix the up well so that all ingredients mixes up well, now beat the eggs and mix them well. Beat it whisky so that all ingedients gets mixed up well along with eggs. Heat oil in a flattend saucepan and as oil gets heated up slowy pour the whisked ingredients into it, simmer the gas mode and close the lid, after a minute remove the lid and turn it slowly upside down, note that it doesn't break up, now again close the lid and allow it to cook. Off the flame and turn it over a plate. Sprinkle blackpepper powder over it and serve it with sauce.

/One can add many types of veggies, can also add chopped sausages, mushroom etc./

Homemade Naan..... Tasty yet Simple.

INGREDIENTS:
Maida (200 gms).
Baking powder (2 Tsp).
Water as per required.
Salt to taste.

PROCEDURE:
In a neat bowl take maida, baking powder, salt and mix well, knead soft with water and place a dabbed cloth over it and place it in fridge for 30-50 minutes. Now while preparing naan, take the dough out of fridge and make dumplings out of it. Roll it over rolling pin to a fat flatend round circle. Heat the flat bottomed pan and place the flatend dough over it, as one side gets little baked turn to another with a spatulla, and with a thick cloth press it on the top on both the side, it with help the naan to get cooked well and bulge out. As you find both sides got cooked well remove it from pan and serve it hot with gravy.


/ Sprinkle some sesame over the dough after flatenning, it give a good taste to it. Can even apply some butter to present it as butter naan./

Gatte Ki Sabji.......... Tadka

INGREDIENTS:

Besan (500gms).

Oil for frying.

Salt to taste.

Chilli powder (1 Tsp).

Turmeric powder (1 Tsp).

Coriander.

Grated Lauki (1 cup).

For Gravy:

Oil.

Cumin seeds (1/2 Tsp).

Curd (1/2 cup).

Turmeric powder (1 Tsp).

Chilli powder (1 Tsp).

Coriander powder (1 Tsp).

Asfotedia (a pinch).

Salt to taste.

PROCEDURE:

Take a bowl and mix all the gatte making ingredients except oil and make a soft dough out of it. Divide it into equal balls and give it a cylindrical shape. Cook them in boiling water for 15-20 minutes. Now fry them deep in hot oil till golden brown and set aside.

Remove excess oil and keep remaining for further proceedings. Add cumin seeds and as they pop up add hing(asfotedia) then add curd. turmeric powder, chilli powder, coriander powder and some water. Cook till water starts boiling now add fried gatte to it and simmer the gas. Cook for 2minutes and off the flame. Serve it hot with rice, roti or chapati.

Ginger Chicken......Indian Style

INGREDIENTS:
Chicken (500gms).
Curd (200gms).
Chopped onions (2).
Salt to taste.
Red chilli powder (1 Tsp), Turmeric powder (1 Tsp), Garam masala powder (1 Tsp).
Coriander powder (1 Tsp), Kashmiri chilli powder (1 Tsp).
Ginger paste (1 cup).
Butter (2 Tbs).
Coriander leaves.
Oil (2 Tbs).

PROCEDURE:
Heat oil in a pan add chopped onions along with sugar a pinch of, saute till golden brown, add ginger and saute well, now add curd chicken and cook it well, meanwhile add red chilli powder, turmeric powder, garam masala powder, coriander powder, kashmiri powder and cook it up till oil leaves the walls of pan, now add water to it, so that chicken gets cooked up well. Cook till thick gravy is formed and add butter to it. Off the flame garnish it with coriander. Serve it with roti, paratha or biriyani.

Stuffed Potatoes in Creamy Gravy

Its a very rich recipe, where potatoes are stuffed and in cashew gravy best followed with naan, roti or paratha.

INGREDIENTS:
Take big potatoes (8-10).
Onions, cashew fried and grinded to paste (1 cup).
Garam masala powder (1 Tsp).
Cumin seeds (1 Tsp).
Red chili powder (1 Tsp), Turmeric powder (1 Tsp), Coriander powder (1 Tsp).
Curd (1 cup).
Coconut-Cashew-Raisins crushed for stuffing.
Oil for frying.
Ghee (1 Tsp), Coriander for garnish.

PROCEDURE:
De-skin the potatoes and cut to half. With the peeler's top, remove the inner part of potatoes by digging a hole into it. Now fry them golden brown and set aside. Now fill in the potatoes with the stuffing and set aside. Now remove the excess oil and follow with further proceedings, add cumin seeds and as they pop up, add onions and cashew paste to it and cook till oil leaves the walls of pan, add curd and cook, add red chilli powder and turmeric powder, coriander powder to it, cook it till oil leaves the walls of wok. Now add salt and water about a cup of and allow it to boil. Now add fried and stuffed potatoes to it and cook for 2-3minutes, do not stir more. Add ghee and garam masala powder to it and off the flame. Serve it with roti, paratha or naan.

Rajma....Chawal ke sang

Rajma is also known as kidney beans, it is rich in nutrients, good for health. It is followed best with rice or naan.

INGREDIENTS:
Kidney beans soaked overnight (1 cup).
Chopped onions (2 big).
Chopped tomatoes (2 big).
Chopped green chillies (4-5).
Cumin seeds (1 Tsp), Dried red chillies (2-3).
Salt to taste. 
Punjabi masala (Grind-ed powder of cumin, coriander, dried red chili, cardamom, cinnamon, cloves).
Turmeric powder (1 Tsp), Red chilli powder (1 Tsp).
Aamchur powder (1 Tsp).
Coriander leaves.

PROCEDURE:
Heat oil in pressure cooker add cumin seeds, dried red chillies, chopped onions, chopped tomatoes, green chillies, punjabi masala, turmeric powder, red chilli powder, salt stir up continuously, add rajma and close the pressure lid and cook till 4-5 whistles. Remove when it cools down add aamchur powder, garnish with coriander leaves and off the flame. Serve it hot with rice(chawal).
Enjoy its greatness and goodness. Add some butter above it before serving.

Egg Porched in Capsicum

INGREDIENTS:
Capsicum cut in rings form.                
Egg.
Oil (1 Tsp).
Salt to taste.
Black pepper.

PROCEDURE:
Slightly steam the capsicum rings and set aside. Heat oil in a non-stick pan, place the capsicum ring and in the center slowly beat the egg so that egg york is intact. Sprinkle salt and pepper over it and cook on one side, then slowly turn it and cook slightly on other side. Then serve it with toast. Enjoy its greatness.

Masala Aloo.... Punjabi style.

INGREDIENTS:
Baby Potatoes (10-15).
Salt to taste.
Oil (2 TBs).
Ginger paste (1 Tsp).
Turmeric powder (1 Tsp), Red chilli powder (1 Tsp).
Garam masala powder (1 Tsp).
Aamchur powder (1 Tsp).
Tomatoes paste (1 cup).
Cumin seeds (1 Tsp), Dried red chillies (1-2).
Green chillies (2-3).
Coriander leaves chopped.

PROCEDURE:
Boil potatoes, peel its skin and set aside. Heat oil in a pan add cumin seeds, dried red chillies as they pop up add green chillies, ginger paste, and add boiled potatoes to it and fry well, now add tomatoes paste along with salt and cook till oil leaves the walls of pan, now add turmeric powder, red chilli powder, aamchur powder and cook it up. Sprinkle some water if required so that contents don't burn up. Sprinkle coriander powder and stir well. Now sprinkle coriander leaves and off the flame. Enjoy dried masala aloo with naan, puri or roti.

Chole.....Punjabi Style.

INGREDIENTS:
Chick peas (Kabuli Chana) (1 cup).
Adequate water.
Salt to taste.
Chopped onions (1 cup).
Chopped tomatoes (1 cup).
Chopped ginger (1/4 cup).
Aamchur powder / Lemon juice (1 Tsp either).
Turmeric powder (1 Tsp), Kashmiri mirchi (1 Tsp), Red chilli powder (1 Tsp).
Salt to taste.
Chopped coriander.
For grounded chole masala:
Cinnamon (2-3).
Cardamom (4-5).
Coriander (2 Tbs).
Dried red chili (1).
Cumin seeds (1 Tsp).
Cloves (3-4).
Fennel seeds (1 Tsp).
Bay leaves (1-2).
Roast above all in open without oil and ground them to powder.

PROCEDURE:
Soak over night the chick peas (Kabuli chana) and then pressure cook them by adding little salt to it. Cook till 2 whistles. Now heat oil in a pan add chopped onions fry till golden brown, add chopped ginger, tomatoes and cook till oil leaves the walls of pan now add the powder and cook if required add 1/4 cup of water so that ingredients don't burn up, now add turmeric powder, chili powder, red chili powder, and now add the boiled chole to the pan, check the salt and if required add some, stir and cook till whole mixture mixes up well. Add chopped coriander and garnish it by sprinkling chole masala onions chopped and lemon juice.

Healty Veggie UPMA

Healty and tasty veggies are to be added in upma it makes upma very tasty and also it adds nutritional value to upma.

INGREDIENTS:
Sooji (1 cup).
chopped carrot (1/2 cup).
chopped beans (1/2 cup).
Chopped babycorn (1/2 cup).
Chopped capsicum (1/2 cup).
Chopped ginger (2 TBs).
Salt to taste.
Green chillies slit (5-6).
Peanuts (1/4 cup).
Mustard seeds (1 Tsp), Dried red chillies (2-3).
Bengal gram a pinch of.
Urad dal a pinch of.
Oil (2 TBs).
Ghee (2 TBs).
Water (3 cups).
Lemon juice (1 Tsp).

PROCEDURE:
Heat 1 TBs of ghee and roast sooji in till light brown and remove it in a plate. Now heat oil in a pan add mustard seeds, dried red chillies, gengal gram and urad dal and allow them to pop, as they pops add vegetables, peanut and fry them golden brown add salt to it while frying, add chopped ginger to it, and also green chillies slit to it.  Now add water and close the lid allow the water to boil, as water starts boiling slowly add roasted sooji to it and gradually keep stirring it continuously. Now add ghee to it and as you find upma is done off the flame. Serve it hot with chutney or pickle.

Tikhi Chicken

Name itself says how spicy tangy the item would be. It is best followed with steamed rice, roti or naan.

INGREDIENTS:
Chicken (1kg) cut and neatly washed.
chopped onions (3 big).
Garlic paste (2 Tbs).
Ginger paste (2 Tbs).
Tomato puree or paste (1 1/2 cup).
Green chillies (10-15).
Turmeric powder (1 Tsp), Garam masala powder (2 Tsp).
Curd (200gms).
Coriander powder (1 Tsp).
Salt to taste.
Oil (2 Tbs).
Potatoes peeled and cut to half (2-3).
Whole garam masala.

PROCEDURE:
Marinate chicken with curd and salt for 30minutes. Heat oil in a pan add whole garam masala to it and add onions and fry till golden brown, as onions are getting fried add potatoes to it, potatoes gets fried along with onions, now as they turn golden brown, add salt, ginger paste, garlic paste, tomato paste and cook till oil leaves the walls of the pan, add coriander powder and marinated chicken to it. And cook add green chillies and stir up well, now add water for potatoes to boil and for gravy. Now cook in closed till chicken gets softer and potatoes gets boiled, by now the spicyness of chillies gets in to gravy and also its aroma spreads around. Check till your desired gravy consistency and off the flame. Sprinkle garam masala powder over it and stir up once. Serve it with roti, naan or paratha. Enjoy its finger licking taste.

Poori Preparation

Its a typical Indian breakfast dish made in common with wheat flour or refined flour fried deep in oil.

INGREDIENTS:
Maida (2 cups).
Salt to taste.
Sugar (1 Tsp).
Water as per requirement.
Oil for frying.

PROCEDURE:
Heat little water to luke warm, now in a kneading bowl take flour and add salt and sugar to it along with oil about 2 Table spoons, now mix it well, so that whole thing mixes up well, now add little little water and knead it up well tightly. Now make small small dumplings out of it, roll it flat on rolling pin and place aside. In the meanwhile heat excess oil in a pan and as oil gets heated up well, add slowly one by one rolled and flattened dumplings and fry them by slowly patting them and them turn it over and fry the other side and slowly with strainer spatula remove the fried pooris and serve it hot with dum aloo or dal fry. 

Dal Fry......tasty n healthy(Lauki).

INGREDIENTS:
Toor dal (2 cups).
Chopped onions (1 cup ).
Chopped tomatoes (1 cup).
Ginger paste(1 Tbs).
Garlic paste(1 Tsp).
Cumin seeds(1 Tsp), Dried red chilli(2-3).
Whole garam masala.
Grated Lauki (1 cup).
Salt to taste. 
Red chilli powder (1 tsp).
Turmeric powder (1 tsp).
Oil (2 Tbs ).
Ghee (2 Tbs).

PROCEDURE:
Semi cook toor dal with little salt and keep aside. Now heat oil in a pan and add whole garam masala to it, along with dried red chilli and cumin seeds, and allow them to pop, as they start popping add chopped onions grated lauki and fry them till golden brown, now add chopped tomatoes, ginger and garlic along, now add red chilli powder and cook till oil leaves the walls of pan, now add turmeric powder stir and instantly add the dal, check that turmeric doesn't burn up, if so then colour will change from yellow to black, now cook the dal by stirring it well, now add ghee and garnish it with coriander leaves.

Guava Jelly....Simple homemade.

Its simple homemade recipe made with quick ingredients, available at kitchen commonly. Its made with ripe guava say about 10-12.

INGREDIENTS:
Ripe guava (10-12).
Sugar as much required.
Salt a pinch.
Lemon juice (1-2 Tsp).
Water as much required.

PROCEDURE:
Cut guava into pieces, and pressure cook it till adequate water and salt for 2-4 whistles. Let the steam emit and slowly remove the lid of the cooker and drain the contents in a muslin cloth collecting the drained out part. Drain till all pulp is drained out and now measure the pulp in cups and add equal-1 cups of sugar to it. i.e., if drained pulp is 5 cups then sugar must be of 4 cups. Now add lemon juice to it and place the whole contents on flame and allow it to boil, let it boil till syrup becomes thick and if required add gelatin(sos) it gives the jelly effect to the syrup. Now as the jelly becomes thick off the flame and pour it into the jar. Allow it to cool down and then enjoy it by spreading it on toast, roti or naan. Children will love them most.

Nan-Khatai....Sooji-Coconut joint venture.

Name itself says its gonna taste great.......as it contains rava(sooji) its good for health and when combined with goodness and richness of coconut....with a cardamom punch its gonna taste great.

INGREDIENTS:
Sooji (2 cups).
Maida (2 TBs).
Sugar (1 1/2 cup).
Coconut (2 cups).
Milk very little if required just to be sprinkled.
Baking soda (a pinch of).
Oil for frying.
Raisins and cashew nuts for garnising.

Fried.                                                                        Baked.


PROCEDURE:
Roast the sooji for 3-4 minutes in a pan and allow it to cool, add sugar, maida meanwhile and freshly grated coconut. Mix well, add baking soda and knead well, if required sprinkle some water, else knead well and then with oily palms make small small dumplings out of it and then press them in the center and add dry fruits to it. Leave it aside for few minutes by covering it with a dabbed cloth. Now heat oil in a pan and once oil in heated very well and smoke starts emitting, simmer the gas and slowly add each flattened biscuit, fry in low flame till golden brown you will see as it starts frying it starts to bulge and once it gets the desired golden brown colour or the colour you require remove from flame on absorbent paper and allow it to cool. As it cools it becomes more crispier. Our crispy nan-khatai biscuits are ready to be served for evening tea.

We can even bake it in oven in 250 degrees centigrade and keep on checking its colour. For this we need to grease the oven's flat pan and place all the nan-katai in them leaving a good space in between, so that when it bulges it don't gets into touch with neighbor biscuits.  

Cottage Cheese in sweeto tango gravy / Chanar Dalna

Chanar dalna is home made cottage cheese prepared by mixing lemon juice into boiling milk and then draining out the water and obtaining the solid cheese (chana). Then this cottage cheese is used to make gravy.

INGREDIENTS:
Cottage cheese made out of a liter milk.
For kofta balls:
    Salt to taste.
    Red chilli powder (1 Tsp).

    Turmeric powder (1 Tsp).
   Sugar (1 Tsp).
   Oil for frying.
For gravy:
   Boiled baby potatoes (200 gms) (SOS).
   Salt to taste.
   Ginger paste (1 Tsp).
   Red chilli powder (1 Tsp), coriander powder (1 Tsp).
   Turmeric powder (1 Tsp).
   Maida (2 TBs).
   Chopped tomatoes / tomato pulp (1 cup).
   Whole garam masala.
   Oil (1 TBs).
   Garam masala powder (1 Tsp).
  Water (1-2 cups).

PROCEDURE:
In a big bowl mix cottage cheese with salt, sugar, chili powder, turmeric powder and knead well and make small small dumplings and fry them in oil and keep aside.
Now remove the excess oil and follow with the further proceedings. Add whole garam masala to oil and allow them to pop up, now add ginger paste, tomato pulp add salt and allow it to cook till oil leaves the walls of wok, now add maida and little water, now meanwhile add chilli powder, turmeric powder, coriander powder, baby potatoes and cook well, now again add remaing water and allow it to cook as it gets to boil add fried kofta balls and now add garam masala powder to it, add ghee about (1 tsp)(sos). Off the flame and enjoy with rice, roti or puri.

Schezwan Chicken.......Chinese

INGREDIENTS:

• Chicken boneless (500 gm).
• For Marination:
•        Salt (1/2 tsp).
  
•        White pepper (1/2 tsp).
•        Whisked egg (1).
•         Corn flour (1 tbsp).
•         Oil (1 tbsp).
• For Gravy:
•        Oil (1/4 cup).
•         Crushed garlic (1 tbsp).
•         Whole red chili (5-6).
•         Chili sauce (2 tbsp).
•         Ketchup (3 tbsp).
•         Soya sauce (2 tbsp).
•        Salt to taste.
•        White pepper (1/2 tsp).
•        Sugar (1 tsp).
•       Chicken stock (1 cup).
•       Corn flour (2 tbsp).
•       Water (1/2 cup).
• 
  
• PROCEDURE:
• Marinate the chicken with all the ingredients and leave it for 30minutes. Now heat oil in a wok and fry the chicken till cooked and leave aside. Remove the excess oil and follow with further proceedings, saute garlic and red chilli, now add chilli sauce, ketchup, soya sauce, salt, sugar, chicken stock, white pepper and stir up well.
• Cook in closed and allow it to boil, as it starts boiling add fried chicken pieces to it, and cook for a while. Now make a mixture with cornflour and water and add it to the wok. Now cook till gravy thickens and off the flame. Serve it with fried rice or noodles or steamed rice.

Paneer Dosa.

Its a great fusion of north with south, it taste great can easily be tried at home.

INGREDIENTS:
Per-boiled rice (2 cups).
Urad dal (1 cup).
Boiled rice (fistful).
Salt to taste.
Grated carrot.
Grated paneer.
Grated cheese.
Green chillies chopped.

PROCEDURE:
Soak both rice and urad dal and grind them to paste add some salt and allow it to ferment over night. Now heat a non-stick flattened pan and add the batter in the center with serving spoon (ladle) and make concentric circles from center to outer side of pan, oil in the edges, now sprinkle some grated carrot, paneer, cheese and chillies and now as  find cheese melting and mixing with carrot, fold the dosa from the edges slowly remove from flame and serve it with chutney, pickle or sambar.

Paneer-Baby Potato

INGREDIENTS:
Paneer cut in dices (250 gms).
Baby potatoes boiled and peeled(10-12).
Charmagaz paste (2 TBs).
Poppy seeds paste (1 Tsp).
Salt to taste.
Tomato sauce (1 cup).
Ghee (1 TBs).
Coriander leaves.
Turmeric powder (1 Tsp), Red chilli powder (1 Tsp).
Garam masala powder (1 Tsp).
Oil (2 TBs).
Cumin seeds (1 Tsp), Dried red chilli (2).

PROCEDURE:
Heat oil in a pan and add cumin seeds and dried red chillies as they start emitting smoke add charmagaz paste, poppy seeds, salt, garam masala powder, turmeric powder, red chilli powder and tomato sauce, cook till oil emits from the pan and the mixture. Now add little water if required and again let it boil, as the ingredients cook up add peeled boiled potatoes and cook them, now add about 2 cups of water and allow it to boil, stir occasionally, add diced paneer and stir well, now add ghee a pinch of sugar and off the flame. Garnish with coriander leaves. Enjoy it greatness and goodness with roti, chapati or naan, it even goes well with pulao.

Aloo r Choka / Mashed Potatoes

INGREDIENTS:
Boiled potatoes (4-5).
Chopped onions (2).
Chopped green chillies (3-4).
Chopped coriander.
Lemon juice (1 Tsp).
Rock salt to taste.
Mustard oil (2-3 TBs).

PROCEDURE:
Heat oil in a pan, add chopped onions and saute till golden brown, now add green chillies and off the flame. Meanwhile de-skin and mash the boiled potatoes, add rock salt, and mix well, now add heated oil along with fried onions and chillies, add leomn juice and mix well, add coriander leaves and mix well. Our aloo choka is ready to be enjoyed with rice, paratha or can be stuffed in sandwiches or loo paratha can be made with it. It can even be used to make aloo tikki. Whatever be the side item, it can be enjoyed any way.

Nimbu Ka Achar / Lemon Pickle

Its a great savory with a tangy, sweety taste of lemon.

INGREDIENTS:
Lemon (14-16).
Salt to taste.
Jaggery ( 2 1/2 cups).
Chilli powder (1 TBs).
Cumin powder (1 TBs).
Turmeric powder (1 Tsp).
Sugar (1 cup).
Roasted and crushed fennel seeds /saunf (1 TBs).
Asefotida  (a pinch).

PROCEDURE:
Wash and dry the lemon. Squeeze half of the lemons (7 lemons) and cut the other lemons and also the squeezed lemon shels to quater. Now place the quarter shells and lemons in a sterilized jar and also the juice. Now place the jar in sun, for 10 days. Apply pressure of your thumb  from the top and stir occasionally, toss them well. Now add grounded sugar, jaggery, crushed saunf, asfetodia, cumin powder, chilli powder, cumin powder, and place it in sun again.
Heat oil in a pan, add turmeric and immediately add the sun dried mixture, cook till thickens. Now allow it cool and preserve it for days long. Keep it in sun occasionally, it helps to avoid fungus and increases its life.

Ladoos.......Homemade.

Its a basic Indian savory which is mostly seen in all ocassions be it party, function or festival.

INGREDIENTS:
Besan (2 cups).
Holed stapula (metal turner with holes).
Ghee for frying.
Sugar (2 cups).
Water (2 cups for syrup and more).
Safforn (sos).
Dry fruits.

PROCEDURE:
Mix besan with water and make it a thin paste. Heat ghee in a wok and with holed spatula pour besan paste into boiling ghee and fry the besan balls. Fry them well and keep aside. Similarly fry all the besan into besan balls. Now boil sugar and 2 cups of water till it comes to sticky form, add all the besan fried balls to it and mix well. Now apply ghee to both the hands and with greasy palms mould them to balls, give them round shape and prepare ladoos with it. Set aside garnish with dry fruits or you can even mix the dry fruits to sugar syrup along with besan balls. Serve the dryfruits ladoo and gain appreciation. 

Peanut Chikki......Gud Badam

Its a basic sweet candy which can be served and enjoyed by many. Its even healthy as its made of peanut and jaggery.

INGREDIENTS:
Roasted peanut (2 cups).

Jaggery (100 gms).
Sugar powder (1/2 cup).
Ghee (2 Tsp).
Water (2 cups).

PROCEDURE:
Heat a pan and add jaggery to it along with some water, stir well till jaggery gets melted up, now strain the jaggery water in strained to remove the dirt out of it, now boil it in a beaker till it comes to sticky, keep on stirring so that it doesn't get burnt up. Now as the syrup turns sticky add ghee, roasted peanut and stir well, now on a greased pan sprinkle some sugar powder evenly and now spread evenly the peanut-jaggery mixture. Cut it into blocks and allow it to cool, once its cooled then remove each block and serve it. It can be preserved for days. Its brittle, soft, and crispy. Enjoy the greatness and goodness of chikki.