Trikone Namkeen / Triangular Biscuit / Nimki

INGREDIENTS:
Maida (2 cups).
Salt to taste.
Oil for kneading (3 TBs).
Oil for frying.
Baking powder a pinch of.

PROCEDURE:
In a big bowl consider maida, baking powder add oil, salt and mix thoroughly.
Add water and knead to a soft dough.
Now make small small dumplings out of it and roll it as circle over a rolling pin.
Fold it twice to half and give it a conical shape.
Now place it aside.

Heat oil in a wok well, now off the flame and allow the oil to cool.
As oil is now coooled down add the rolled and conical shaped dumplings and on the flame to simmer mode.
As the oil heats gradually the conical dumplings gets fried.
It puffs and gets fried from inside leaving a fluffy, crispy namkeen ready.
Remove from oil and serve it once cooled well.
Can be preserved for future use and for sudden guests.

Mango's Sweet Pickle

INGREDIENTS:
Raw mangoes (5-8).
Salt and Turmeric as per requirement.
Sugar (2-2.5 cups) demands of sweetness.
Cumin, Dried red chilies roasted and powdered (1 Tsp).

PROCEDURE:
Neatly wash the mangoes, pat them dry and cut them longwise and apply salt and turmeric and place the tray in sun to dry up.
Feed them with sunlight for about 2-3 days.
Now heat adequate water and allow it to boil.
As the water begins to boil add the semi dried mango pieces and boil it for few minutes so that the mangoes gets softer.
Now immediately drain the water so after putting the gas flame to off.
Now in the meanwhile heat equal amount of water and sugar in another pan, as sugar dissolves and becomes  semi syrupy add the strained mangoes and allow it to cook.
You will find the sugary base is coated over the mango pieces.
Add the grounded powder of cumin and red chilies to it and saute well.
Off the flame and transfer it to glass jar.
Occasionally dry the jar in heat and enjoy for ages.

All Mix Dal Fry.

INGREDIENTS:
Green moong (1/4 cup).
Moong dal (1/4 cup).
Beuli dal (1/4 cup).
Chick peas(1/4 cup).
Rajma (1/4 cup).
Salt to taste. 
Chopped onions (3).
Chopped tomatoes (2).
Ginger-Garlic paste (1 TBs).
Chopped green chilies (4).
Red chili powder (1 TBs), Turmeric powder (1 Tsp).
Garam masala powder (1 Tsp).
Oil for cooking (2 TBs).
Chopped coriander leaves and dry fenugreek. 
Butter/ Ghee.

PROCEDURE:
Soak the dals overnight so that they become soft, especially the rajma. Or atleast for 4-6 hours.
Boil the dals in pressure cooker for 3-6 whistles.
Now add oil to the pan and add cumin seeds, as they pop up, add onions and saute to golden brown. As the onions are done add chopped tomatoes and salt, close the lid and allow it to cook in simmer mode.
Remove lid after sometime, you will find tomatoes gets softer and now add ginger-garlic paste and cook till oil leaves from the contents of the pan, if required add little water so that the ingredients don't get burnt up.
Now add chopped green chilies, kasuri methi, turmeric powder, chili powder, cumin powder and saute well, if required add water but don't allow the ingredients to burn up.
Now add boiled lentils to it and saute well.
Close the lid and allow it to cook for 2 minutes.
Check the consistency and now add garam masala and chopped coriander.
Add some ghee or butter and saute well.

Bubbling Cheesy Chicken

INGREDIENTS:
Chicken (300gms).
Chopped onions (2).
Curd (4 TBs).
Salt to taste.
Green chilies (4-8).
Cheese slices (2).
Black pepper powder (1-2 TBs).
Ginger paste (1 TBs).
Garlic paste (1 1/2 TBs).
Oil (White / Olive oil) (1 Tsp).

PROCEDURE:
Marinate chicken with curd and required amount of salt for about 40-60 minutes.
Heat oil in a pan and saute onions in it, now add the marinated chicken, ginger paste and garlic paste, green chilies and black pepper powder and saute well.
Now close the lid and allow it to cook in simmer mode, so the chicken gets cooked in the juice extracted from itself and curd.
As the chicken is about to be cooked up, check the spice and then add little more black pepper powder if required.
Now add cheese slices and allow it to boil.
Saute well, you can see the bubbles forming around.
Now off the flame, transfer the contents to serving bowl, while bowling hot and as its done.
Let it settle down for few minutes and then serve it.
It can be consumed directly or with Indian breads.
Whatever be the side menu this dish serves the purpose of king among platters.

Chili Paneer

INGREDIENTS:
Paneer diced (250gms).
Salt to taste.
Cornflour (1 Tbs).
Red chili powder (1 Tsp).
Black pepper powder (1 TBs).
Oil for frying.
For Gravy:
Diced Onions (2).
Diced Capsicum (2).
Salt to taste. 
Soy sauce (2 TBs).
Chopped green chilies slit (5-8).
Chopped garlic (8-10pods).
Tomato sauce (1 Tsp).
Vinegar (1 Tsp).
Black pepper powder (1 TBs).
Oil (1 TBs).
Cornflour (1 TBs).

PROCEDURE:
Marinate paneer with salt, chili powder, black pepper powder and cornflour mix well.
Now heat oil in pan and as oil is done fry them golden brown and remove.
Remove excess oil and proceed further with about 1 TBs of oil.
Add onions and capsicum and saute well as they are done add chopped garlic, green chilies and saute well.
In a bowl mix tomato sauce, soy sauce and vinegar and mix well along with a pinch of sugar.
Now add it to wok and saute well as all ingredients gets mixed up add water and saute, as water boils add fried paneer and saute well.
Now add cornflour paste and saute well.
Off the flame and serve by dusting black pepper powder over it.
Enjoy with fried rice or noodles or chop suey.