Paneer Pakoda

INGREDIENTS:
Paneer cut into thin slices (100gms).
Salt to taste.
Corn flour (1 TBs).
Besan (2 TBs).
Riceflour (1 TBs).
Oil for frying.
Turmeric powder (1/2 tsp)
Red chili powder (1 Tsp).
Baking soda a pinch of.

PROCEDURE:
In a bowl mix cornflour, besan, riceflour, turmeric powder, chili powder, baking soda, salt, as they are mixed up properly add little water and prepare a dough.
Now heat oil in a wok properly, if the the oil is not heated well, the pakodas may spoil.
Now as the oil is done well, slowly dip the paneer in the batter and fry them golden brown on all sides and remove them from oil.
Sprinkle some rock salt over it and serve with sauce. 

Mirchi Dum Aloo

INGREDIENTS:
Boiled potatoes (6-8).
Salt to taste. 
Tomatoes (4-5) finely chopped.
Ginger paste (1 TBs).
Green chilies (8-15).
Cumin seeds (1 Tsp).
Oil (2 TBs).
Cumin powder (1 Tsp).
Curd (1 TBs).
Coriander chopped.

PROCEDURE:
Heat oil in a pan and add cumin seeds to it, as they pop up add green chilies, as the aroma lingers now add chopped tomatoes and salt and cook in closed, so that pulp softens and now add cumin powder and ginger paste, curd and saute well.
Now add boiled potatoes and saute well till all the ingredients gets cooked up in pulp of chilies and tomatoes, add garam masala powder and saute well.
Garnish with coriander.
Serve with poori, roti or chapati and enjoy lingering dum aloo.

Kache Kela Kofta / Doi Kofta

INGREDIENTS:
Raw Banana (2).
Potatoes (1).

Salt to taste. 
Turmeric powder, Cumin powder, Red chili powder.
Oil for frying. 
Raisins chopped.
Cornflour.
For Gravy:
Poppy seeds and green chilies paste (1 TBs).
Salt to taste. 
Curd (2 TBs).
Cumin powder (1 Tsp).
Dried red chilies (2).
Coriander powder (1 Tsp), Garam masala powder.
Raisins crushed.
Oil (1 TBs).

PROCEDURE:
Boil potatoes and bananas with little salt and drain the water.
Now mash them well and add raisins, cumin powder, chili powder, turmeric powder, cornflour (1 Tsp) and mix well, divide into small small dumplings and dust cornflour over it and fry them well and keep aside.
Remove the excess gravy and follow with about 1 TBs of oil in pan.
Now add dried red chilies and cumin and as they pop up, add poppy seeds paste and saute well, now add turmeric powder, coriander powder, cumin powder, raisins, garam masala powder and saute well now add curd and let it cook till oil leaves the walls of pan.
Now as all the ingredients are cooked well, add desired amount of water for gravy and allow it to boil, add fried balls and saute well, as the balls are softer now add ghee and off the flame.
Serve with rice or chapati.

Aloo-Veggies Chop / Potato-Veggies Pakoda

INGREDIENTS:
Boiled potatoes (2).
Grated Cauliflower, Carrot, Beans, Cabbage, Peppers (2 cups).
Salt to taste. 
Black pepper powder.
Lemon juice (2 TBs).
Ginger paste (1 TBs).
Red chili powder.
Besan/ Chick pea flour (1 cup).
Baking soda (a pinch of).
Oil for frying.

PROCEDURE:
Prepare a  thick batter of besan, salt, soda, bit of red chili powder and beat it well, so that a smooth batter is formed without lumps.
Saute the vegetables in about 1 Tsp of oil in a non-stick pan and keep aside.
Now mash potatoes in the same bowl, add salt, pepper powder, lemon juice, ginger paste, red chili powder and mix well.
Now mix all the ingredients well and make small small dumplings out of it.
Now press the dumplings in between each palm, so that it forms a small circular thin circle.
Now heat oil in a pan, enough of deep frying.
Now as the oil gets heated repeat the process of flattening the dumplings into small circle.
Now as oil is done well.
Dip each of flattened vegetable dough in chick pea batter and deep fry them in oil till golden brown in simmer mode, once you find the fry is about to be done, raise the flame and then slowly remove them from oil with help of strainer, else in low flame the pakodas absorb more oil into itself.
Repeat the procedure for remaining pakoda.
Sprinkle some rock salt over it and serve with evening tea or coffee. Best tasted and craved during rains.

Vegetable Chilla

INGREDIENTS:
Cauliflower grated (1 cup).
Besan (2 cups).
Green chilies (2).
Hing (1 Tsp).
Ginger grated (1 TBs).
Salt to taste.
Chopped coriander (1 TBs).
Red chili powder (1 Tsp).
Oil.

PROCEDURE:
Grind tomatoes and ginger to paste and then add besan and water to it.
Now add grated cauliflower, carrot, green chilies, salt, chili powder, hing, coriander and prepare a neat batter and keep aside for 10-20 minutes untouched.
Now heat a pan add oil to it and with the help of ladle add and spread the batter like dosa or pan cakes on the very well heated pan.
Now simmer the mode and close the lid.
Now turn it to other side with the help of spatula and then allow it to cook on other side aswell.
Serve it with mint chutney or sauce and enjoy its great healthy taste. 

MANGO CHUTNEY (Sweet)

INGREDIENTS:
Raw Mangoes (4).
Sugar (1 cup).
Salt a pinch of.
Panch foron roasted and grounded (1 Tsp).
oil (1 Tsp).
Mustard seeds (a pinch of), Dried red chilies (1-2).

PROCEDURE:
Grate the mangoes and wash them well.
Now heat oil in a pan and saute mustard seeds and dried red chilies, and saute well.
Now add grated mangoes, salt and saute well. Add sugar and water and allow it to boil.
Now check the sweetness and if required add little more sugar and then as our chutney is done, add panch foron powder and saute well.
Off the flame and serve it post meal, best followed with papad.

Potato Kurma / Alu Korma

INGREDIENTS:
Potatoes boiled and peeled (6-8).
Salt to taste. 
Bengal gram (1 Tsp).
Mustard seeds (a pinch of), Dried red chiles (2-3).
Chopped onions (2).
Chopped tomatoes (2).
Ginger-Garlic paste (1 TBs).
Turmeric powder (1 Tsp), Chili powder (1 Tsp).
Green chilies (3-5).
Curry leaves (2 Twigs).
Coconut and Poppy paste (1 TBs).
Oil (2 TBs).

PROCEDURE:
Heat oil in a pan, as oil is done, add mustard seeds, dried red chilies and as they pop add bengal gram pulses and saute, add onions and saute to golden brown.
Now add tomatoes, curry leaves, ginger-garlic paste, salt and cook till oil is extracted from the ingredients.
Now add coconut and poppy paste, turmeric powder, chili powder and saute well.
Now cook till oil is extracted from the contents and the ingredients are cooked well.
Now add bolied potatoes, green chilies slit and saute well, stir well but carefully so that potatoes don't get mashed up.
Now add little amount of water, stir well and cook in closed.
As the water evaporates and our desired consistency is obtained, off the flame and add bit of ghee, garnish vth coriander leaves and serve with roti, poori and can be enjoyed.











9

3Ts---Tasty Tangy Tangri

INGREDIENTS:
Chicken Leg pieces dressed (6-8).
Salt to taste. 
Red chili powder (1 Tsp).
Turmeric powder (1 Tsp).
Solid Curd (1/2 cup).
Onions (1).
Coriander powder (1 TBs).
Besan / Chickpea flour (1 TBs).
Lemon juice (2 TBs).
Coriander(1 bunch) and Green chilies (8-10).
Mustard oil (1 TBs).

PROCEDURE:
Grind onion, coriander, chilies to paste, in that paste add curd, chili powder, turmeric powder, coriander powder, lemon juice, besan, salt and mustard oil.
Make a fine paste out of it.
Now in a bowl consider neatly cleaned and dressed chicken leg pieces, and add the just prepared batter, now marinate the chicken pieces, in them.
Massage chicken with batter well, prick them with fork, and massage so that ingredients gets inside well.
Now let it be marinated in refrigerator for 24 hours or over night or 6-8 hours.
Now preheat the oven for 20 minutes.
Place the well marinated chicken pieces in the grill tray and place it in oven, set the heat for 180 degrees for 20 minutes.
Now re-apply the remaining batter on the other side of chicken and again heat for 180 degrees for 20 minutes.

Then raise the heat to 230 degrees keep turning and cook for another 10 minutes.
Colour of tangri changes to reddish green in colour and now remove from oven, sprinkle bit of chat masala and serve with fresh salad and enjoy your tasty tangy tangri kebab.

Besan Pancake / Vegetarian pancake with chickpea flour

INGREDIENTS:
Chickpea flour (1 cup).
Salt to taste. 
Oil for frying. 
Chopped onions (2 TBs).
Chopped tomatoes (2 TBs).
Chopped green chilies (2 Tsp).
Chopped coriander.
Chopped ginger (1 Tsp).

PROCEDURE:
In a big bowl consider all the ingredients except oil and once mixed well add water slowly slowly and stir well.
Form a thick smooth dosa like batter and whisk well.
Now heat a pan add about 1 TBs of oil and spread it all over.
Now with the help of a ladle pour about one ladle full of batter and spread it all over the pan.
Now close it and allow it to cook in closed. Slowly remove the lid and grease it.
Now turn it over to another side and allow it to cook.
Cook till both sides are fried well till golden brown.
Slowly remove from pan to serving plate and repeat the procedure with remaining batter.
Serve it hot with tangy tomato sauce or mint chutney or curd.
It taste great even without anything. Enjoy its awesome taste and relish followed with steaming cup of masala tea.

Chicken 65 simple homemade style

INGREDIENTS:
Chicken pieces (300gms).
Salt to taste.
Curd (1/2 cup).
Chopped onions (1), chopped garlic pods(10), Chopped chilies (4-5).
Onions paste (1/2).
Turmeric powder(1 Tsp).
Red chili powder(1 TBs).
Ginger-Garlic paste (1 TBs).
Lemon juice (1 TBs).
Curry leaves. 
oil for frying.

PROCEDURE:
Marinate chicken with salt, 2TBs curd, onion paste, coriander powder, chili powder(1 Tsp), turmeric powder and half of ginger-garlic paste and marinate for 60 minutes.
Now heat oil in pan well and deep fry the chicken pieces, once fried the chicken pieces turns to reddish in colour.
Now remove excess oil and proceed with about 1 TBs of oil.
Add chopped onions, garlic pods and saute them golden brown add curry leaves and saute.
Now add ginger-garlic paste, and curd, salt, chili powder and turmeric powder and saute well, add fried chicken pieces and saute well till curd is absorbed and add lemon juice and saute.
Off the flame and enjoy its tangy tickling taste in tasty chicken pieces.

Corn Salad Chat

INGREDIENTS:
Bread loafs roasted to toasts (4).
Rock Salt to taste. 
Corn kernels (1 cup of).
Chopped cucumber (2 TBs).
Chopped onions (2-3 TBs).
Chopped green chilies (1 Tsp).
Chopped tomatoes (1 TBs).
Chopped coriander (1 Tsp).
Grated cheese (1 TBs).

PROCEDURE:
In a big vessel add corn kernels little water and salt and heat them in microwave for 60 seconds.
Remove drain the excess water and we will get a soft sweet warm kernels.
Now add cheese and mix well, add cucumber, onions, chilies, tomatoes, coriander and rock salt.
Mean while toast the breads in toaster and keep aside.
Mix well above chat prepared with corn kernels and add lemon juice to it.
Place it in microwave in micro mode for 30 seconds and allow it to cook.
Remove garnish and serve it with toasts.
The semi melted cheese when mixes with kernels and salad, it leaves an awesome after taste in your tongue for long.
Happy Breakfast.

Lemoni Tangy Paneer

INGREDIENTS:
Paneer sliced in cubes (250gms).
Cumin seeds (1/2 tsp).
Salt to taste. 
Ginger paste (1 Tsp).
Onions fried and pasted (2 big).
Tomatoes grounded to paste (1/2 cup).
Coriander powder (1 Tsp), Garam masala powder (1 Tsp).
Cashew nuts (4-8), Raisins (2 Tsp) all together roasted and pasted. 
Oil for cooking (3 Tsp).

PROCEDURE:
Heat oil in a pan add cumin seeds, as they pop up add fried onion paste, dry fruit paste and saute well.
Now add tomatoes paste, ginger paste and cook till oil leaves the walls of pan.
Now add coriander powder, garam masala powder and saute well.
Add orange juice and saute well, as the gravy comes to boil add all the paneer slices to it, allow the gravy to boil and off the flame.
Sprinkle garam masala powder, dulop of butter and transfer it to serving dish.
Enjoy it with paratha, naan and relish.

Banana Kebab / Kele ka Kebab

INGREDIENTS:
Raw bananas peeled and diced (2-3).
Salt to taste. 
Cardamom seeds powder (1/4 Tsp).
Ginger paste (1/2 Tsp).
Maida / Suji for coating. 
Rock Salt to taste. 
Coriander powder (2 Tsp).
Chilli powder (1 Tsp).
Lemon juice.
Green chilies chopped. 
Chopped coriander.
Ghee and Oil for frying. 

PROCEDURE:
Boil bananas with salt and remove them, best way to cook is to steam them.
Mash them well, add ginger paste, rock salt, coriander powder, chili powder, lemon juice, chopped coriander and knead them well.
Now mash them well and give them shape of kebabs, now dust atta or maida over it, and fry them on pan.
Serve with sauce or chutney and enjoy its awesome healthy taste of vegetarian.