Chicken Momo

INGREDIENTS:
For Filling:

Chicken (500gms).
Curd (4 TBs).
Salt to taste. 
Ginger-Garlic paste (2 TBs).
Chopped Coriander (1 bunch).
Chopped capsicum (1/2).
Black Pepper powder (1 TBs).
Oil for greasing. 
For Dough:
Maida (2 cups).
Oil (1 TBs).
Salt to taste. 
Water for kneading.

PROCEDURE:
In a pressure cooker add chicken, salt, curd 3 TBs, ginger-garlic paste and cook it for 4-6 whistles.
Off the flame, mash the chicken, remove the bones from it.
Now add remaining curd, black pepper powder and cook till all water is dried up.
Now add chopped coriander and capsicum and keep aside.
Now in a big bowl mix flour, oil and salt and knead well. Now add little little water and knead a soft dough and divide into small small dumplings and grease them and keep aside.
Now roll each dough over rolling pin and stuff filling into it.
Now in steamer boil water, grease the pan and allow the momos to steam for 10 minutes.
Serve them with schezwan sauce and enjoy steaming momos.

Lauki ka Kofta in Tomato Gravy

INGREDIENTS:
For Dumplings:

Grated lauki and little salt is applied and kept aside. 
Salt to taste. 
Red chili powder. 
Turmeric powder. 
Jeera powder. 
Besan and Riceflour/ Cornflour for kneading and crisp.
Oil for frying.
For Gravy:
Tomatoes grated (2).
Salt to taste. 
Red chili powder, Turmeric powder, Cumin powder, Coriander powder, Kashmiri chili(a pinch of).
Oil.
Curd (about 2 TBs) and Chopped coriander.
Ghee (1 Tsp).
Garam masala powder. 
Dried red chili and cumin seeds.

PROCEDURE:
The lauki when mixed with salt emits lots and lots of water, strain the water for further use.
Now mix chili powder, turmeric powder, jeera powder, besan and riceflour and mix well.
Make small small dumplings and fry them golden brown and keep aside.
Now for gravy, remove excess oil and leave about 2 TBs of oil in pan for further proceedings.
Add cumin seeds, Bay leaves and saute them well. Add grated tomatoes, salt, chili powder, turmeric powder, coriander powder and little water and cook them till oil is extracted from the walls of the pan.
Now add desired about of water for little gravy and allow the water to boil.
Now as the water begins to boil add the fried dumplings and some ghee and garam masala powder.
Garnish with beaten curd and corainder and serve and enjoy.

Colourful Chena... Colourful Paneer

INGREDIENTS:
Chena made of say about 500ml milk.
Chopped Veggies say as capsicum, carrot, colourful bell peppers, beans, babycorns etc.
Chopped slits of Ginger. 
Salt to taste. 
Black and White pepper powder. 
Olive oil.

PROCEDURE: 
Heat olive oil say about 2 Tsp in a pan now add each veggies along with onions, ginger and saute them well.
Add salt and saute well, do not over fry, saute till they become just tender.
Now add black and white pepper powder to it.
Now add chena made by extracting solid milk and saute well.
Add kasuri methi leaves (optional).
Off the flame and saute well.
Add bit of ghee for aroma and now remove the contents in serving bowl.
Enjoy simple tasty yummy chena veggies.....hari bhari...

Papad Sandwich Chat

INGREDIENTS:
Chopped onions (2).
Chopped tomatoes (1).
Chopped green chilies (2).
Chopped coriander (1).
Chopped olive (4-5).
Chopped coconut.
Sweet corn (1 bowl).
Salt to taste. 
Black pepper powder.
Olive oil.
Chat masala.
Oregano.
Papad.

PROCEDURE:
In a big bowl mix all the veggies along with olive oil about 2 Tsp, salt, pepper powder, oregano, chat masala and mix well.
In the meanwhile slightly pat the papad with water hands and place them in microwave for 30 sec.
Now grease olive oil on papad and place the above mixed salad in it then place another papad and then add little more chat and cover with another greased papad.
Sprinkle bit of chat masala and serve it.
Kids love them, crunchy, healthy, munchy papad sandwich chat.

Dal Paktuni

INGREDIENTS:
Urad dal (1 cup) soaked over night or 4 hrs.
Salt to taste. 
Ginger (1 inch long).
Garlic (6-8 pods).
Salt to taste. 
Turmeric powder (1 Tsp).
Red chili powder (1 Tsp).
Dried red chilli (2).
Oil for cooking.
Onions and tomatoes paste (1 each).
Fresh cream (1 cup).

PROCEDURE:
In mixer grinder grind red chilies, ginger, garlic to fine paste.
Now in pressure cooker add the dal and the above grounded mixer and  boil it for 4-5 whistles.
Now in a pan add oil and saute onions and tomatoes paste to golden brown and till oil leaves the walls of pan.
Add tomato puree to it and cook for few more minutes, in it add turmeric powder, chili powder and saute well.
Add the boiled dal and you can see the contents turning to red.
Now add our secret ingredient  thats cream, stir well and add garam masala powder and stir well.
Off the flame and garnish with fresh cream and coriander and ofcourse a dollop of butter and serve.

Crispy Golden Babycorn

INGREDIENTS:
Baby corn cut in slits (200gms).
Salt to taste. 
Black pepper powder.
Cornflour(1 TBs).
Rice flour (1 Tsp).
Oil.

PROCEDURE:
Steam baby corn in boiling water for 2-4 minutes and remove them so that they becomes soft and absorbs very less oil further.
Now remove them from water and add salt, black pepper, cornflour and rice flour to it and mix well and keep aside for few minutes.
Now heat oil in a pan and as oil is heated well fry marinated baby corn to golden brown in parts few at a time.
Once fried well remove in absorbent paper.
Sprinkle chat masala  and enjoy its awesome crispy golden fried baby corn taste with a sip of warm brewing coffee or Tea.