Murg Methi Makhani

INGREDIENTS:
Chicken (500gms).
Chopped onions (1 cup).
Tomatoes (2)+Charmagaz/melon seeds(1 TBs) paste. 
Salt to taste. 
Curd (2 cups).
Kashmiri chili powder (1 Tsp).
Turmeric powder (1 Tsp).
Coriander powder (1 Tsp), Garam masala powder (1 TBs).
Green chilies (10-15).
Semi crushed raisins an cashew nuts.
Kasuri Methi or fresh Methi/ Fenugreek leaves.
Black pepper powder.
Oil (1 TBs).

PROCEDURE:
Marinate chicken with salt and curd, now heat oil in a wok and add chopped onions and saute them golden brown.
Now add tomatoes and charmagaz paste and saute them, now add marinated chicken, kashmiri mirchi, black peper powder, turmeric and coriander powder. Add green chilies, kasuri methi and cook closed.
Cook till all ingredients are cooked well, add crushed raisins and cashew nuts, green peas  and cook till oil leaves the walls of pan and water emits from chicken.
Now cook in open so that water emitted from chicken and curd evaporates.
Now add dollop of water and stir well.
Off the flame and enjoy it with roti, chapati, rice.

Gulab Jamun (Chena)

INGREDIENTS:

Khoya (Dried Milk) (1 cup).

Chena Made of 2 cups milk.

Milk powder (3 TBs).

Maida (1 TBs).

Oil / Ghee for frying. 

baking powder.

Elachi powder (1 Tsp).

Sugar (1 cup).

Rose water (1 TBs).

PROCEDURE:

Milk has to be kept stirring when dried to prepare khoya kheer, now add milk powder and mix well. 

Allow it to cool for few minutes. 

Now in a small bowl, take maida and add 1 Tsp of oil to it and mix well, now add to khoya, mixture, add mashed chena, elachi powder, baking powder and mix all the ingredients well. Check that no lumps are formed. 

Now make small small dumplings out of it and keep aside for 15-20 minutes. 

Now heat 1 cup of sugar and 1 cup of water and make a sugar syrup out of it. 

Add rose water, and elachi to it and it gives a rose aroma. 

Heat oil/ghee in wok and allow the oil to cool down, now add small small dumplings  to oil and fry them slowly in simmer mode to dark brown. I like it black fried. 

Remove them from oil and directly soak them in sugar syrup.

Once all the dumplings are fried and soaked, place the container on flame for 2 more minutes and off the flame. 

Serve and enjoy the awesome finger licking dessert. 

Masala Chicken Fried

INGREDIENTS:
400gms Chicken marinated with below ingredients
Salt to taste. 
Curd (2 TBs).
Red chili powder (1 Tsp).
Turmeric powder (1 Tsp).
Besan (3 Tsp).
Rice flour (1 Tsp).
After Fry:
Chopped onions (1), Chopped garlic pods (10-15), chopped green chilies (4-5).
Coriander powder (a pinch of).
Water (1/2 cup).
Salt and Chili powder.
Choppe coriander for garnish.

PROCEDURE:
marinate chicken with all the marinated ingredients for as long as possible, say as minimum of 4 hours.
Now fry them golden brown and remove them on absornbent paper.
Now remove excess oil and let about 2 Tsp of oil remain in wok for further proceedings.
Now add onions and garlic and green chilies and saute them till golden brown.
Now add coriander powder, salt and chili powder and saute well.
Now add water and saute well, add fried chicken pieces and saute well.
Add lemon juice, garnish with coriander and saute well, off the flame and enjoy servings.

Toast Toppings

Its a best on spot baccha  party menu. Little toddlers love to have it.

INGREDIENTS:
Bread loafs (2).
Chopped onions (1).
Chopped tomatoes (1).
Sweet corn kernals. 
Chopped coriander. 
Mayonnaise (1 Tsp).

PROCEDURE:
Cut each loaf of bread into four slices.
Let the slices of breads pop on toaster to crispy golden brown toast.
Now in a bowl mix chopped onions, tomatoes, coriander, sweet corn kernals, salt, pepper powder and mayonnaise and mix well.
Place each tsp of above mixture on crispy popped bread toasted slices,  garnish and serve.
Kids love it, so  mums do it. 

Lavang Latika

It is a dessert to be served post meal or as a snack when visited by guest.
The name itself describes the type of sweet, lavang means clove, clove pods are used in this sweet, and its aroma lingers at every bite of it.

INGREDIENTS:
Maida (2 cups).
Khoya (milk dried) (1 cup).
Sugar (3 cups).
Salt to taste.
Lavang/ Clove pods as required.
Oil for frying. 
Ghee (2 TBs).

PROCEDURE:
In a big bowl, mix maida with pinch of sugar and salt and add ghee to it and mix well, now add water as required and knead it to a neat and tight dough.
In the meanwhile khoya is to be mixed with a cup of sugar and knead to a tight dough and kept aside.
Now divide the maida dough to small small dumplings and roll each dumpling flat on rolling pin.
Now add a spoonful of sweeten khoya in the middle of the flat rolled dumpling dough.
Now fold the dough from two sides, then from another two sides, and insert lavang / clove so that it can hold the dough from opening and spreading out.
Now continue same with all the other dumplings.
Make sugar syrup with 2 cup sugar and 1 cup water and boil till it becomes sticky.
Now heat oil in a wok and simmer it, slowly add stuffed maida rolls and fry them golden brown.
Now slowly remove them on absorbent paper and then in sugar syrup, follow the same for others.
Remove from sugar syrup and allow it to cool.
Serve and enjoy lingering aroma of clove with rich khoya wrapped and dipped in sugar syrup.

Tossed Potato Wedges.

INGREDIENTS:
Potatoes cut like wedges (4).
Cornflour (2 TBs).
Salt and sugar to taste. 
Soy sauce (1 TBs).
Vinegar (1 Tsp).
Red chili sauce (1 TBs).
Chopped coriander for garnish. 
Dried red chilies (2).
Chopped onions (2).
Chopped garlic (1 TBs).

PROCEDURE:
Potatoes are cut like wedges and dipped in chilled water for 10-15 minutes.
Then in a big container boil water, par-boil the potatoes and immediately drain them dry.
Now sprinkle 1 1/2 TBs of cornflour and fry them golden brown and remove them on absorbent paper.
Remove oil and proceed with about 1 TBs of oil in wok.
Now add dried red chilies saute, add onions, garlic and saute till golden brown.
Now in a small bowl mix all sauces, and vinegar, salt, sugar with little water and add to same wok saute them well.
Now add fried wedges to the wok and saute well.
Now make paste with remaining cornflour and water and add to wok.
Now saute well, add coriander and off the flame.
Serve and enjoy tangy tossed potato wedges.

Kachori Platter

Kachori is made of wheat flour or maida, stuffed with different types of material.
Our todays kachori platter contains stuffing of sattu, green peas, coriander, and asafoetida.

INGREDIENTS:
Maida (2 cups).
Salt to taste. 
Oil for frying.
Pinch of sugar. 
For stuffing : 
Green Peas : Green peas to be grinded and sauted in oil with cumin powder, ginger paste, salt, chili powder, sugar till a dough is formed.
Sattu : Sattu is mixed with mustard oil, salt, chili powder, lemon juice, sugar and form a tight dough. 
Coriander: Coriander is pasted and same to be followed as green peas. 
Asafoetida: Asafoetida is mixed with little water and to be used while kneading dough.

PROCEDURE:
A small portion of dough is mixed with salt, little oil, curd and asafoetida to a tight dough and dumplings to be rolled on rolling pin and fried as pooris.
Our Hing kachori is ready.

Other maida is mixed with salt, sugar, oil and with little water knead tight dough. Divide to small dumplings and stuff them with above prepared stuffing, few with green peas, few with sattu, few with coriander and roll them on rolling pin and fry them in oil as pooris.

Our kachori platter is ready to be served with four different types of kachoris.
Enjoy with a side dish and relish.

Dates Syrup

INGREDIENT(S:
Dates (1 Kg).
Ginger Paste (2 TBs).

PROCEDURE:
Soak dates in hot water for about 2-3 hours.
Blend it and strain in a clean tea cloth.
Again soak the pulp in hot water and blend and strain it.
The extracted pulp is then boiled in a deep bottomed pan and keep on stirring, so that ingredients don't get burnt.
So keep stirring, add ginger juice and cook in medium flame till the syrup is sticky.
Off the flame and allow it to cool.
Refrigerate it and preserve it for further use.
Even kids would love it.

Aloe Juice.

Aloe Vera is a herb can be consumed to detoxify body, it can be used in cuts and burns.
But to be careful about the skin of aloevera, it shouldn't be used as its the toxic part of aloe when consumed.
Only the inner transparent gel to be used for consumption.
But not more than 1 TBs a day.

PROCEDURE:
Neatly wash the aloe vera leaf under running water and pat it dry with a clean cloth.
Now slowly cut one side of the leaf and scrap out the gel.
Use about 1 TBs of gel and blend with little water and add sweetener to it. 
Then add lemon juice and mix well.
Serve with ice cubes and enjoy the drink and cool down your body temperature in summer.

Grapes Sherbat

INGREDIENTS:
Black Grapes (2 cups).
Black Salt.
Sugar (2 TBs).
Cumin powder (1/2 Tsp).

PROCEDURE:
Blend grapes to paste and add about a cup of water and strain it.
To the strained juice add salt, sugar and cumin powder.
Refrigerate it, or serve immediately with chilled ice.
It gives a chilled effect to juice, and cools down body temperature.

Grapes Jelly

INGREDIENTS:
Red Grapes (1kg).
Sugar (400gms).

PROCEDURE:
In a big vessel add the grapes and in simmer cook them closed.
Slowly after 5-8 minutes mash them well.
Now cook for another 15 minutes.
Let it drain in slowly for 12 hours.
Now again heat the extracted syrup by adding sugar for 15-25 minutes in high flame, till a jelly substance is formed.
Allow it to cool and place it in a sterilized jar.
Keep it untouched for 3 days, then use it.
Enjoy awesome taste of grape jelly.

Sweetend Moong Puli

INGREDIENTS:
Moong dal (1cup).
Sugar (1 cup).
New Rice flour (1/2 cup).
Liquid jaggery (1/2 cup).
Chach made of designated coconut and jaggery.
Oil for frying.
Sweet potatoes (2).


PROCEDURE:
Boil moong dal with sweet potatoes with very little water.
Now mash the whole thing with salt and rice flour, now add little of liquid jaggery and make a fine dough.
Now make small small dumplings and stuff with chach and give them a shape of droplet. Whole dough has to be used while its warm, once it is cooled, it will be of no use further.
Now fry them golden brown.
Now make a thick sugar syrup with 1 cup sugar and 1 cup water,
Now dip all those fried droplets, till all of them are coated with sugar syrup.
Serve them once cooled.
Enjoy the greatness of pithe in this winter, time of new cultivation and palm jaggery.

Tomato Pickle at home

Red ripe tomatoes of winter are best for pickles. 
Only salt, garlic, tamarind and red chili powder are key ingredients of this pickle. 

PROCEDURE:
Soak tomatoes for overnight, now with a clean and dry cloth wipe out water and cut each tomatoes into four pieces.
Add salt in excess amount than required and turmeric and keep it untouched for 48 hours.
Now slowly remove the lid and to your surprise, you will find juice is extracted from tomatoes.
Slowly remove the tomatoes in a tray and dry them in scorching heat, under sun and allow it to dry.
Even the juice to be dried.
As the tomatoes are about to dry, collect them in mixer and grind them to paste, add juice and grind again, add red chili powder and grind.
Now in a wok add seasum / gingelly oil heat it well, as it gets heated up add mustard seeds, fenugreek seeds and garlic pods crushed.
Add the heated oil to pickle, check that oil should be adequate enough for the pickle.
Do not add water, not even a drop of it.
Preserve the pickle and serve with rice, paratha or rice.

Pizza Made of Handmade Roti

Children are fuzzy eaters, hence a renovation is required in their food. A variance in hand made roti, presented in the form of pizza is sure to be loved by kids.

INGREDIENTS:
Hand made roti (2).
Mozzarella cheese.
Sweet corn.
Green olives.
Chopped onions, babycorn and capsicum.
Veg mayonnaise.
Salt to taste. 
Sausages chopped.

PROCEDURE:
Sandwich grated cheese in between two rotis, spread mayonnaise and then spread sausage, sweet corn, babycorn, onions, olives, capsicum. Sprinkle salt.
Grate mozzarella and pepper powder.
Place it in oven at 200 degrees, initially for both racks for 7-9 minutes, then set temperature from upper rack for about 5 minutes.
Then slowly remove it from oven, garnish with oregano and serve when sliced.
Kids would love to have it.

Quick Fried Prawn

INGREDIENTS:
Prawn washed and dressed (250gms).

Salt to taste.
For Marination:
Rice flour (1 Tsp).
Maida (1 Tsp).
Ginger paste (1/2 Tsp).
Cornflour (1 TBs).
Besan (1 Tsp).
Red chili powder to taste.
Oil for frying.
For Curry:
Tomato sauce (1 TBs), Soy sauce (1 TBs), Vinegar (1 Tsp), Chili sauce (1 TBs).
Chopped onions and garlic.
Chopped coriander for garnish.
Cornflour paste (1 Tsp).

PROCEDURE:
Marinate prawns with all the ingredients for 30 minutes and fry them golden brown in heated oil and keep aside.
Now remove excess oil and let about 2 TBs oil for further proceedings.
Add onions, garlic and green chilies and saute them golden brown.
Now add all sauces and saute well, add salt and add little water (1/2 cup).
Now add fried prawns and saute them.
Add cornflour paste and saute them.
Now add chopped coriander and saute well.

Missi ki Roti

Missi ki Roti is another form of Indian regular bread made of gram flour and wheat flour.
Its is mostly famous in Rajasthan.

INGREDIENTS:
Gram flour /Besan (2 cups). 
Wheat flour / Atta (3 TBs).
Salt to taste. 
Ajjwain (1 Tsp).
Cumin powder (1 TBs).
Red chili powder (1/2 Tsp).
Turmeric powder (1/2 Tsp).
Chopped onions, green chilies and coriander (OPTIONAL).
Oil for frying.

PROCEDURE:
In a big bowl mix gram flour, wheat flour, salt, ajjwain, cumin powder, chili powder, turmeric powder  and (onions, green chilies, coriander) if any and mix well so that all ingredients gets mixed well.
Now add little little water and knead to a neat dough.
Now wrap with a dabbed cloth and keep it untouched for about 15-20 minutes.
Now divide into small portions and roll it over a rolling pin and roast in on heated tawa with little oil and serve it with any curry or sabji or chicken gravy.
It taste great even with pickles.
Try it out.

Onion Khasta Kochuri

INGREDIENTS:
Chopped onions (4).
Salt to taste. 
Besan (2 TBs).
Chopped green chilies.
Oil for frying. 
Ghee (2 TBs).
Maida ( 2 cups).
Baking powder (1 Tsp).
Lemon juice (1 TBs).

PROCEDURE:
Mix maida, baking powder, ghee salt well and now knead to a tight dough by adding little water to it.
Keep it aside closed.
Now in a pan add little oil about 2 TBs, and add hing, now add chopped onions and saute them golden brown, add green chilies, besan and saute well. Now add lemon juice to it.
If required add little water and saute well, a dough like product is formed.
Now divide the maida into small portions and roll them flat on rolling pin, add a small portion of filling dough to it and cover it with rolled maida, press in the center and give it a shape of kachori.
Now simmer oil full vessel on stove, and add kachori dough to it, let the oil get heated along with kachoris and slowly kachoris gets fried.
Once they are fried golden brown, remove them on absorbent paper and allowed it to cool.
Now serve them with pudina chutney or tomato sauce and enjoy its awesome taste.

Vegetarian Keema

INGREDIENTS:
Soya Granules (1/2 cup).
Soya Chunks (1/2 cup).
Chopped potatoes (1).
Salt and Sugar to taste. 
Tomato Puree (1/2 cup).
Turmeric powder (1/2 Tsp), Red chili powder (1 Tsp).
Garam masala powder (1 Tsp).
Ghee (1 TBs).
Vinegar (1/2 Tsp).
Oil for cooking (2 TBs).

PROCEDURE:
Soak soy chunks and granules and wash and drain the water, later soak in vinegar water.
Now heat oil in a pan and saute onions to golden brown, now add potaotes and saute well, add tomato puree and saute well, till oil leaves the walls of pan.
Now add turmeric powder, chili powder, garam masala, sugar and salt and saute all the ingredients well, now add drained soy granules and chunks and cook till all ingredients are cooked well and potatoes entirely mashes up.
Now add ghee and coriander and saute well.
Off the flame, serve and enjoy its great taste,

Makhani Makhmali (Buttery-Velvety) Paneer

INGREDIENTS:
Cheese slits.
Paneer diced and slit from between (500gms).
Butter (3 Tsp).
Salt to taste.
Kasuri methi (1 TBs).
Bay leaves (4-8).
Whole onion (2), Whole Tomatoes (3).
Turmeric powder, Red chili powder, Kashmiri mirch powder (1 TSp )each.
Whole garam masala (cinnamon, cloves, cardamom) all together tied in a cotton pouch.
Ginger diced.
Garlic pods (6-8).
Cashew (4-6), Raisins (8-10).
Coriander for garnish.

PROCEDURE:
Sandwich cheese between paneer dices and saute them golden brown in 1 Tsp of butter on all side.
In the meanwhile in pressure cooker add onions, tomatoes, cashew, raisins, turmeric powder, red chili powder, kashmiri mirch powder, salt, kasuri methi and whole garam masala pouch and let it cook for two whistles.
Slowly remove the lid and allow it to cool. Remove the garam masala pouch and grind the whole thing to paste.

Heat 1 Tsp butter and saute the paste till the quantity reduces to less then half and dough like is formed, now add stuffed, fried panner and saute well.
Add 1/2 cup of water and saute well, allow it to boil for 60 seconds and off the flame.
Serve it on spread bowl and add remaining butter to it and garnish with coriander.
Serve it with roti, chapati or pulao and enjoy its makhani makhmali (butters-velvety) taste.

Vegetable Stir Fry

INGREDIENTS:
Broccoli (1/2).
Green peas (1/2 cup).
Diced capsicums and bell peppers (1).
Chopped carrots (1).
Chopped cabbage (1 cup).
Cauliflower (1/2).
Baby corn (6-8).
Beans slits (1 cup).
Olive oil (2 TBs).
Cornflour (1 TBs), Soy sauce.
Garlic pods (2) crushed.
Salt and Pepper.
Ginger slits (2 TBs).

PROCEDURE:
Saute all the vegetables in olive oil, now add salt, pepper and, as all the veggies are sauted well,.
Now add soy sauce and ginger and saute till all veggies mixes up well, but prevent burning hence can add little water, now add cornflour paste, and saute well.
Off the flame and garnish and serve.

Moong Mohan Dal

INGREDIENTS:
Moong dal (1 cup).

Salt to taste.
Turmeric powder (1 TSp), Red chili powder (1 Tsp).
Dried red chili (2-4).
Cumin seeds (1 Tsp).
Chopped coriander.
Sugar, Chopped green chilies (3-4).
Green peas (a fistful).
Ghee (2 TBs).

PROCEDURE:
Roast moong dal till light brown, now boil it with salt and turmeric.
Now in a pan add ghee and add cumin and dried chili, saute till golden brown, add chooped tomatoes, and saute till oil is emitted, add chopped ginger, green peas, sugar and saute well.
Add boiled dal and saute well.
Add chopped green chopped leaves and saute well.
Off the flame and serve.