COCONUT-DHOKA / Narkel er Dhoka r dalna

INGREDIENTS:
Bengalgram / Cholar dal (1 cup) soaked for 4 hours.
Salt to taste. 
Sugar (1 Tsp).
Green chilies (4-5).
Ginger (2 inches -2).
Baking soda (1 Tsp).
Coconut (1 cup).
Turmeric powder(2 Tsp), Cumin powder (1 Tsp),
 Red chili powder(1 TBs), Garam masala powder(1 Tsp).
Tomatoes grated and pulp extracted (1 cup).
Bay leaves (2), Cumin seeds (1 Tsp).
Maida (1 Tsp).
Boiled baby potatoes (6-8).
Ginger paste (1 Tsp).
Hing / Asefotida (a pinch of).
Ghee (1 Tsp).
Oil (preferably mustard oil).

PROCEDURE:
Grind bengal gram, salt, green chilies, ginger, coconut, turmeric powder(1 Tsp), sugar to paste and keep aside.
Heat oil in a pan about (20-25)ml add hing and then add the paste, stir well, stir till paste is cooked well and spread it as thin coat on greased plate, one or two greased plates might be required.
Cut them in rhombus shape once they are cooled.
Now heat oil in a pan and fry the dhoka pieces golden brown.
Now remove excess oil and lets proceed further, by adding cumin seeds and bay leaves to the oil, as they pop up add tomatoes pulp and ginger paste and cook them till oil leaves the walls of pan, as oil starts leaving add boiled potatoes, cumin powder, chili powder, turmeric powder ans saute well, now add maida and saute well, check that no lumps are formed, now add desired amount of water for gravy and allow it to boil, as water boils well add fried dhoka pieces and boil for 2-4 minutes, add ghee, pinch of sugar and garam masala powder to it. Stir and off the flame. Serve it and enjoy.

Chicken Masala Roast

INGREDIENTS:
Chicken breast (500gms) cut into small pieces.

Salt to taste.
Ginger (2 cms cube) (2 cubes).
Garlic pods (10-15).
Red chili powder (2 TBs).
Coriander leaves (1 bunch).
Curd solid (2 TBs).
Mustard oil.
Lemon juice. 
Capsicum 1.

PROCEDURE:
Marinate chicken with salt, chili powder, lemon juice garam masala powder, mustard oil.
Grind ginger, garlic, capsicum, curd and chili powder to paste and add to marinated chicken.
Marinated the chicken for as long as possible from 4hrs - 30 hrs.

On marination

Preheat the oven for 250 degrees for 20 minutes and by then insert the chicken pieces into skewers and place them in oven heat them in 200 degrees for 10 minutes and turn to another side and heat it in 180 degrees for 10 minutes, if you find chicken has to be cooked more then heat in again for 3-5 minutes.

Now remove the skewers from oven and slowly remove them in serving bowl, sprinkle some chat masala over it, garnish with onion rings, coriander leaves and lemon juice.

Chicken Finger

INGREDIENTS:
Chicken Strips(10-15).

Yoghut (1 cup).
Garlic paste (2 Tsp).
Salt to taste.
Red chili powder.
Bread crumbs (1 cup).
Baking powder (a pinch of).
Cornflour powder.
Oil for frying.

PROCEDURE:
In a big bowl marinade chicken with yoghurt, garlic paste, salt, chili powder for 4-6 hours.
In another bowl mix throughly bread crumbs, cornflour, baking powder and keep aside
Now remove each marinated chicken strips and place in another bowl where breadcrumbs and cornflour mixture is prepared.
Check each chicken strips to be coated well.
Now heat enough oil in a pan and fry the strips golden brown, and remove it in absorbent paper.
Our chicken finger is ready for any party and to be served with sauce or mayonnaise 

Palak puri

INGREDIENTS:
Palak / Spinach (1 bunch of).

Salt to taste.
Cumin powder (1 Tsp).
Ginger 1inch cube chopped.
Green chilies (as per taste). (for kids avoid it).
Maida (1 cup).
Atta (1 cup).
Sugar (1/2 Tsp).
Oil.

PROCEDURE:
In pressure cooker add palak and salt and cook in open for a minute or two, automatically water emits from spinach, now add ginger, cumin powder, green chilies, sugar and close the lid and pressure cook it for one whistle, off the flame and remove the lid.
You will find spinach got cooked and reduce to little, now grind the content to paste and keep aside.
Now in a big bowl take maida and atta and mix them properly, now add the palak pulp little by little and mix it well, form a tight dough and wrap it up with dabbed cloth and keep aside for 20 minutes.
Now divide the dough to small small dumplings, and roll in on rolling pin, give it a shape or a circle flattened.
Heat oil in a pan enough to fry the pooris.
Now as the oil is done, fry the pooris, our fluffy fluffy, healthy palak puri is done, and ready to be enjoyed in breakfast or dinner.
Even kids would love it.

Palak Tikia

INGREDIENTS:
Spinach (1 bunch).

Salt to taste. 
Chat masala.
Boiled potatoes (4-5).
Chopped green chilies (4-5).
Milk (1 cup).
Ginger paste.
Black pepper powder.
Rock salt.

PROCEDURE:
Blanch spinach in milk and them chop the spinach and keep aside in a big bowl.
In the same bowl add mashed potatoes, rock salt to taste, chopped chilies, ginger paste, black peper powder and mix well, mix till all ingredients are mixed up well and no lumps are formed.
Divide into small small potions and give them shape of round dumplings and shallow fry them in flat bottomed pan. Once fried golden brown sprinkle some chat masala over it and our tikki is ready to be enjoyed.
While serving kids avoid green chilies. 

Aamla Morabba / Gooseberry Pie

INGREDIENTS:
Gooseberry (500gms).

Sugar (500gms).
Black pepper powder (1 Tsp).
Rocksalt to taste.
Cardamom powder (1/2 Tsp).

PROCEDURE:
Neatly wash the gooseberries and pressure cook them for onw whistle and drain the water and keep aside. This help remove the rawness from amlas.
Now with equal amount of water and sugar prepare a sugar syrup by heating, as the syrup is formed add amlas and allow it to boil them for 7-10 minutes, add rock salt, pepper powder and cardamom powder and stir up well.
The consistency of the syrup should not be very thick, and check amlas shouldn't break up.
off the flame and allow it to cool, once cooled place it in glass jar and place the jar in sunlight every day as many days as possible.
This helps longibility of pie and enhances the taste. Our amla murraba is ready to be enjoyed.