Kumro ful r Boda pakoda / Pumpkin Flower Fritters

Its a finger licking tongue loving dish.

INGREDIENTS:
Pumpkin flowers (10-15).
Besan / Chick pea flour (1 cup).
Rice flour (2 TBs).
Baking soda (a pinch of).
Salt to taste. 
Red chili powder (1 Tsp).
Turmeric powder (a pinch of).
Kalonji (1/2 Tsp).
Oil for frying. 

PROCEDURE:
In a big bowl mix besan, rice flour, baking soda, salt, turmeric powder, kalonji, red chili powder and mix well.
Add water and form a paste.
Heat oil in a pan and heat it.
As oil is done dip each of pumpkin flower in besan batter and drop it slowly in oil for frying.
Fry it golden brown on all sides and remove it on absorbent paper.
Serve with kasundi or sauce and enjoy its awesome soft taste.

Dhaniya-Methiya Paneer

INGREDIENTS:

Paneer  diced (250 gms).

Salt to taste. 

Oil for cooking.

Kasuri methi (fist full). 

Crushed coriander (1 TBs).

Saunf / Fennel seeds (1 Tsp).

Diced onions, Baby corn, Capsicum and Tomatoes (1 each).

Red chili powder (1 Tsp).

Coriander Powder (1 TBs).

Garam masala powder (1 Tsp).

Ghee (1 TBs).

PROCEDURE:

Heat half of ghee and saute paneer to golden brown. 

Now add oil in a pan and season crushed coriander, fennel seeds and as they pop up add onions, capsicum, baby corn and saute them brown. 

Now add tomatoes, ginger paste it them and saute well. 

Add kasuri methi red chili powder, turmeric powder, coriander powder and saute well, if required add little water but don't allow the contents in the pan to burn up. 

As the contents are cooked well and oil extracts from the pan add  little water for gravy and saute well. 

As it boils add fried paneer and saute well. 

Add garam masala powder and ghee and allow it to boil and off the flame.

Tandoori Chicken In pan

INGREDIENTS:
Chicken tangri pieces (6-8).
Salt to taste. 
Oil (1 TBs).
Red chili powder, Kashmiri chili powder, Turmeric powder.
Garam masala powder, Coriander powder.
For tandoori masala (dhaniya, jeera, saunf, elachi, dry red chili, aamchur)
Chopped onions (2).
Ginger and Garlic paste.
Curd (2 cups).
Green chilies and Chopped coriander.

PROCEDURE:
In a pan roast all the tandoori masala to golden brown and allow it to cool and then ground it to powder. Preserve it for further use.
In a pan heat oil and as oil is heated well, add cloves and as they start popping, add chopped onions and saute them golden brown, add garam masala powder, chili powders, turmeric powder, chicken, curd, ginger-garlic,
salt and saute till its cooked well.
If required add water but don't let the contents of the pan to burn up.
Close and cook.
Let the contents gets cooked well and then add prepared tandoori masala to it.
Stir well cook for few more minutes and off the flame.
Garnish with chilies and coriander serve and enjoy.

Corn Chilla Recipe

INGREDIENTS:
Corn (a cup of).
Besan (1 cup).
Finely chopped onions (1).
Finely chopped tomatoes (1/2).
Finely chopped coriander and mint leaves. 
Finely chopped green chilies. 
Ginger paste (1 Tsp).
Salt to taste. 
Red chili powder a pinch of.
Turmeric powder a pinch of. 
Oil for cooking.
Pickle or sauce for serving.

PROCEDURE:
In a big bowl add all the ingredients above except oil and mix well.
Add little water and mix well.
Make a neat batter like content.
Now beat it well so that no lumps are formed.
In a tawa heat little oil and spread it well.
Now add a ladle full of above prepared batter to the pan and spread evenly.
Cover it with a lid and allow it to cook in simmer mode.
Now slowly open the lid and with ladle slowly turn it over, so it gets cooked on either side.
Once perfectly cooked, slowly remove it in a serving dish and add sprinkle little rock salt.
Serve with sauce, ketchup of pickle.
Enjoy the snack, can be served as breakfast or for sudden visit of guest.
One will surely enjoy the dish. Even children will cove this colourful item.

Dhaniya Kadhi

INGREDIENTS:
Coriander chopped (1 bunch).
Besan (2 TBs).
Curd a bowl of.
Baking powder (a pinch of).
Salt to taste.
Red chili powder (1 Tsp).
Turmeric powder (1 Tsp).
Curry leaves.
Oil.
Urad dal, Bengal gram, Mustard seeds (all a little).
Dried red chilies.

PROCEDURE:
In a bowl add coriander, 3/4  besan, pinch of salt, chili powder, baking powder and turmeric and mix well, by adding little water.
Fry them in little amount as pakoda and keep aside.
In a pan with 1 Tsp oil add urad dal, mustard seeds, bengal gram, red chili, curry leaves and stir well.
In a bowl full of curd, beat it with salt, turmeric powder, chili powder and mix well.
Now add the curd to tempered oil and stir well.
In a bowl of water equivalent to curd add besan mix well and add to pan, cook and then add fried coriander pakoda and cook for a minute and off the flame.
Serve and enjoy with rice, it cools the body temperature.

Kishmis-Elachi Dum Aloo / Cardamom-Raisins Dum Potato

INGREDIENTS:
Potatoes peeled and diced.
Salt to taste.
Curd (1 cup).
Red chili powder (1 Tsp), 
Turmeric powder (1 Tsp).
Kashmiri chili powder (1 Tsp).
Raisins (fistful).
Cardamom (10-20).
Green chilies.
Pinch of salt.
Coriander leaves chopped.

PROCEDURE:
In pressure cooker add all the ingredients except coriander leaves and sugar and pressure cook it for 3-5 whistles.
Add sugar, ghee and chopped coriander and stir well.
Serve with roti, naan or poori and enjoy.

Kamal Kakdi Fry / Lotus Stem Fry

INGREDIENTS: 
Lotus stem Chopped circular (2 cups).
Cornflour (1 TBs).
Salt to taste. 
Besan (1 Tsp).
Oil for frying. 
Chat masala.

PROCEDURE:
Mix cornflour, besan, salt and red chili powder and mix well.
Heat oil in a pan well, and deep fry crisp and golden brown the lotus stems and remove from oil in an absorbent paper.
Sprinkle little chat masala and enjoy its awesome crisp taste. 

Pista-Kishmish-Kalakand / Pistachio-Raisins-Pudding

INGREDIENTS:

Milk (2 liters).
Chopped Pista (20-25).
Raisins (fistful).
Sweetner / Sugar (5-8 TBs).

PROCEDURE:
In a big vessel add milk and allow it to boil, stir consistently, and keep monitoring, so that it don't spill off.
Milk slowly becomes thick and reduces in quantity.
Milk reduces to extreme extent, now add raisins and pistachios and cook, keep stirring.
Now add sugar and stir well.


Cook till it gets very thick and condensed.














In the meanwhile grease a tray with very little ghee, and spread it over.
Allow it to cool and then slowly cut it down in squares.
Separate it and serve, then relish and enjoy.

Veg Cheesy Pizza

INGREDIENTS:

Maida (1 cup).
Yeast.
Salt to taste. 
Olive oil.
Mayonnaise.
Mozzarella cheese and Cheddar cheese.
Corn cup of, Olives, Capsicum. 
Aluminium foil.
Oregano.

PROCEDURE:
Knead maida, little oil, pinch of salt and little water, mix well to soft dough then set aside for min 4hours.
Divide into two doughs.
Now roll it over with soft finger tips, sandwich two rolled doughs with grated cheese.
Add  now spread mayonnaise over it evenly.
Now add corn kernals, pinch of salt and then grate cheese over it evenly.
In the meanwhile preheat the oven.
Now place the stuffed cheesy filled pizza inside the oven on aluminium foil.
Allow it to bake for 8-10 minutes at 180-200 degrees.
Once done slowly remove from oven, slice up sprinkle oregano and enjoy.

Kela - Chena Kofta / Raw Banana-Paneer-Kofta

INGREDIENTS:
Raw Banana (2) cut into two pieces and boiled then peeled.
Chena made by adding lemon juice to 2 cups of milk.
Boiled potato (1/2).
Besan (1 TBs).
Collect the solid milk and keep aside the extracted water for further use. 
Curd (1 cup).
Chopped green chilies and coriander leaves.
Salt to taste.
Ginger paste (1 Tsp).
Kashmiri mirch powder (1 Tsp).
Red chili powder as required. 
Turmeric powder (1 Tsp).
Garam masala powder (1 Tsp).
Oil for frying. Ghee (1 Tsp).
Coriander powder (1 Tsp).

PROCEDURE:
Mash boiled potato, boiled banana and chena well, add salt, chili powder, turmeric powder, coriander leaves, green chilies and besan and knead well.
Form small balls and deep fry them golden brown and keep aside.
Remove excess oil and follow with very little say about 1 Tsp oil.
Now add kashmiri powder and saute well.
Add curd and stir well.
Now add salt, chili powder, turmeric powder, pinch of sugar, coriander powder, ginger paste. and stir well.
Now as oil starts extracting form contents of pan, add required amount of water for gravy and as gravy starts to boil add fried kofta balls and then add ghee, garam masala and off the flame.

Chicken-FarmFresh Pizza

INGREDIENTS:
Maida (1 cup).

Yeast (1/4 Tsp).
Salt to taste. 
Mozzarella cheese  and cheddar cheese. 
Mayonnaise (1 TBs).
Fresh chopped capsicum, tomatoes, corns, olives, pepparika. 
Semi cooked Chicken chopped into pieces.
Aluminum foil. 
Oregano.
Olive oil. 

PROCEDURE:
Knead maida with yeast, little olive oil and  water and make a smooth dough.
Place the dough untouched for 4 hours, you can see it gets fluffy and swells.
Now roll it soft with finger tips and place the rolled dough on aluminum foil.
Now add tomatoes puree and spread it wide.
Now add mayonnaise and spread it.
Add all veggies, spread them in systematic manner.
Now sprinkle bit of oil and salt.
Add chopped chicken pieces to it.
Now add grated cheese all over the veggies stuffed pizza base.
In the meanwhile preheat oven atleast for 10 minutes.
Now place the whole stuffed pizza inside the oven, cook it at 180-200 degrees for 8-12 minutes.
Now slowly remove the pizza and sprinkle oregano and enjoy yummy tasty pizza at home in just few steps.

Pudding....Authentic yet Simple.

INGREDIENTS:
Bread slices (4-6).
Milk (1/2 liter).
Sugar (1 cup full).
Vanilla essence (1 tsp).
Egg (2-3) as per size and requirement.

PROCEDURE:
Heat milk and add sugar to it.
Off the flame and allow it to cool, now while sweet milk gets cold, meanwhile add bread crumbs to it and wisk well, as whole of bread is added, slowly add beaten egg to it, once the milk is normal temperature.
If you find the content much liquid then add few more crumbs of bread.
Slowly add essence and mix well.
Now in a closed tiffin box, caramelize sugar by heating the sugar based bowl till sugar turns brown.
Now add the above prepared milk-bread-egg batter to the bowl and close the lid.
Now place the box inside pressure cooker with little water and allow it to cook for 3 whistles.
Allow it to cool down slowly remove the box out of pressure cooker.
Let it get to room temperature and then place in refrigerator.
Once chilled invert it, cut it and serve as dessert.
Enjoy homemade authentic tasty, throat soothing pudding in just few steps. 

Tomato Puree Authentic and homemade.

INGREDIENTS:
Tomatoes (8-10).
Water for boiling.
Salt to taste.
Garlic crushed (2 Tsp).
Olive oil (1 Tsp).

PROCEDURE:
In a pressure cooker add tomatoes and little water after removing the nots with sharp end knife.
Now slowly remove the tomatoes and peel-off the skin.
Now chop them and grind to paste.
In a wok add olive oil, and toss garlic in it.
As the garlic pops well add tomatoes paste and saute well, till puree becomes thick and cooked up well.
Cool it and store in refrigerator for further use.