TANDOORI CHICKEN TIKKA

Ingredients

500 grams of boneless chicken cubes

1 tablespoon besan

100gm thick curd 

½ green bell pepper cubes 

1 tomato cubes

1 large onion cubed

1/2 teaspoon red chili powder 

1 tablespoon ginger garlic paste

1 pinch turmeric

½ teaspoon kasuri methi 

1 tablespoon  lemon juice 

1/2 tablespoon tandoori masala biryani masala 

½ teaspoon coriander powder 

Salt to taste

1 tbsp. oil

Others

1 teaspoon chat masla

1 lemon

1/2 onion

Coriander for garnishing 

Recipe

Wash and cut chicken fillet to equal sized cubes, remove the moisture from them using disposable tissues. 

Mix all the ingredients under chicken tikka masala marinade with yogurt, lemon juice, gram flour. 

In a bowl add bell pepper, onion, chicken and tomato.

Put all the Marinate mixture cover coat everything with the masala.

Now refrigerate it for 2-3hours.

Soak the wooden skewers for at least 30 mins in water to prevent them from burning.

Preheat oven for 15 minutes on maximum temperature.

Take out chicken from fridge, put them on to skewers, alternating veggies and chicken.

Spread foil on baking tray, use broil mode keep tray on highest rack in the oven.

Bake for 15-20 minutes when you see brown spot on chicken take out the tray flip the skewers and bake again for 10 minutes till you see brown spot on another side.

Take out the chicken from oven.

Sprinkle chaat masala.

Serve hot with lemon, onion and green chutney.

CURD SALAN

Ingredients

2 cup curd

1/2 onion chopped 

1/2 tomato chopped

1/4 capcium chopped

1/2 teaspoon salt

1/2 teaspoon chicken masala

1/4 teaspoon turmeric

1/2 teaspoon garam masala

1 pinch fenugreek leaves

2 cloves

1 bay leave

Coriander for garnishing

1 tablespoon oil

Recipe

Mix everything in a bowl.

Heat oil in a frying pan.

Once oil is hot add curd mixture, stir continuously for 5-7 minutes.

Cook it on low flame for 5 minutes.

When u see oil is coming out switch off the flame salan is ready.

Garnish with coriander.

Serve hot with naan/ rice. 

TANDOORI PANEER TIKKA

Ingredients

To Be Mixed Into A Marinade

1/2 tsp lemon juice

1/2 tsp chilli powder

1/2 tsp roasted and ground cumin seeds

3/4 cup fresh curds

1/2 tsp ginger paste

1/2 tsp green chilli paste

1 tsp black peppercorns powder

1/2 tsp carom seeds 

1 tsp fennel seeds powder

3/4 tsp turmeric powder

1/4  cup besan

1 tsp oil

salt to taste

a few strands saffron strands , dissolved in 1 tbsp milk

Other Ingredients

14-16 paneer cut into cubes

1 capsicum cut into cubes

1 onion cut into cubes

1 tomato cut into cubes

1 tablespoon lemon juice

1 tbsp oil for cooking

1 tsp chaat masala

15-20 Satay stick

Corainder for garnishing

1 onion for garnishing

Recipe

Preheat oven on highest temperature.

Combine the paneer, capsicum, tomato, onion and marinade in a bowl, toss gently and keep aside to marinate for atleast 1 hour in fridge.

On a satay stick ,arrange 1pieces of paneer, onion, capcium, tomato. Repeat with the remaining ingredients to make more sticks.

Spread silver foil on baking tray arrange all stick and put this in oven on broil mode on highest rack. Let it cook it u see some brown spot turn it from another side and cook again.

Arrange in plate sprinkle chat masala and lemon juice.

Garnish with coriander.

Serve hot with onion & green chutney.

Note

If you do not have oven try this

Heat a non- stick tava and cook the satays on a medium flame using oil till he paneer is light brown in colour from all sides. Serve immediately.

RAW BANANA SABJI

Ingredients

2 raw banana

1/2 onion chopped

1 tomato chopped

1/2 teaspoon ginger garlic paste

5-6 curry leaves

1 teaspoon cumin seed

1/2 teaspoon chilli

1/2 teaspoon garam masala

1/2 teaspoon dry mango powder

1 tablespoon coriander powder

1/4 teaspoon turmeric

Chopped coriander for garnishing

2 tablespoon oil

Recipe

Pressure-cook the raw bananas up to 3 whistles. Allow the bananas to cool. Peel off the skin. Cut them into pieces.

On a low flame, heat oil in a pan. Add cumin seeds. As they start to crackle, add the onion sauté for 2 minutes now add ginger-garlic paste,curry leave sauté for a minut.

Add Tomato let it melt completely add all dry masala & salt.

Sauté for a minute.

Add banana pieces,Gently toss to mix well. 

Cook for 3-4 minutes. 

Serve hot.

Garnish with coriender.

GAZAR KA HALWA

Ingredients

1 tin milkmaid 400gm

100gm sugar

1 1/2 ltr milk

1/4 cup Ghee

1 kg carrots Grated

1/2 tablespoon cardamom powder

1/2 tablespoon keweda essence 

Chopped dry fruit for garnishing 

Recipe

Heat 2 tablespoon ghee in a kadai add carrot sauté for 4-5 minutes.

Heat milk in a kadai bring to a boil. Now add carrots, Cook on low flame, stirring occasionally, till milk dries up.

Add Milkmaid, sugar and continue cooking on low flame, stirring occasionally, till it dries up.

Add the remaining ghee, cardamom, keweda and cook for another 2-3 minutes. 

Garnish with dry fruits and serve hot.

 

RAW BANANA CUTLET/ KABAB

Ingredients 

1 Raw boiled bananas 

1 Boiled potato

2 teaspoons Ginger-garlic-green chili paste

1 onion chopped

1/4 cup soaked poha

1/4 cup breadcrumbes or mixture

1/2 cup breadcrumbes for coating

1 tablespoon Coriander leaves finely chopped

1/2 teaspoon Cumin powder 

1 teaspoon Garam masala powder

1/2 teaspoon red chilli powder

1 teaspoon Lemon juice 

Salt to taste

Oil or ghee for shallow fry.

Recipe

Drain off all the water from poha and keep it aside.

Mash the boiled raw bananas and the boiled potatoes.

Add ginger-garlic-chilli paste, chopped coriander leaves, poha, breadcrumbes, dry masala, lemon juice and salt as per taste.

Mix everything.

Make small balls of the mixture and flatten them.

Now, cover the patties with the breadcrumbes, so that it acts as a covering while frying them.

Heat some refined oil or ghee  in a nonstick frying-pan. 

Shallow fry the patties till golden brown from both sides.

Put them on kitchen towel to take out extra oil.

Serve hot patties with onion, lemon slice, some green chutney or sauce.

CHOCOLATE LADDU

Ingredients

100 gm Biscuits( grind in mixer)

1 packet gems for decoration

6 tablespoon Cocoa Powder

100 gm Butter

1 tin milkmaid 

Recipe

In a pan, combine milkmaid, cocoa powder and butter.

Heat with constant stirring. When the mixture starts bubbling at the sides, reduce flame and cook on medium heat for 5-6 minutes.

Mix in the biscuit powder and remove from fire. Spread mixture onto a greased plate and leave to cool.

When cool, apply some butter on your palm and roll mixture into small ball/ laddu.

Decorate each ball with gem...

EGG DOSA

Ingredients

2 tablespoon urad dal 

1 cup All-purpose flour/ maida

1/2 cupRice flour

2-3 Green chillies, finely chopped

1/2 onion chopped

1/2 tomato chopped

1 teaspoon chopped coriender

1/2 teaspoon sugar

1-2 teaspoon Garam masala

1/4 teaspoon Baking powder

1-2 Egg

Oil

Salt

Recipe

Soak urad dal in water for some time and make into a paste.

In a bowl add in the urad dal paste, maida, and rice flour. Add salt to taste, pinch of baking powder or cooking soda.

Add little water and mix until it comes to the dosa batter consistency. 

Add ½ teaspoon sugar and mix well.

Heat a griddle or pan and pour a ladle of batter and spread well to make a thin dosa.

Break one egg over the dosa and spread all over the dosa.

Put very little oil. 

Sprinkle some garam masala, sliced onions, green chillies, coriander leaves, tomato slices.

Once the dosa is crisp, fold the dosa and remove onto a plate and serve hot.

ARBI MASALA

Ingredients

1 cup peeled and chopped arbi in slices

1/2 cup chopped onion 

1 teaspoon ginger paste

1 teaspoon garlic paste

1 bay leave, 1" cinnamon stick

1 teaspoon carom seeds

1 teaspoon coriander powder

1/2 teaspoon chilli

1/2 teaspoon turmeric

1 teaspoon dry mango

1/2 teaspoon garam masala

1 tablespoon chopped coriander

2 tablespoon oil

Salt

Recipe

Take a pressure cooker heat oil add bay leave & cinnamon followed by carom seeds let them crackle.

Now add onion cook for 3-4 minutes, till it is translucent.

Add ginger & garlic sauté for a minute

 add all dry masala & salt cook for 1 minuet.

Add arbi and fry it in masala for 2-3 minutes.

 Add 1/4 cup of water.

Cook for 2 whistle.

Add garam masala give it a quick mix.

Garnish with coriander serve hot with chapati.

KHANDVI

Ingredients

1 cup besan/gram flour

1 cup fresh curd mixed with 1 1/2 cups of water

1/4 teaspoon of lemon juice

2 teaspoon ginger-green chilli paste

1/4 tsp turmeric powder 

a pinch of asafoetida 

salt to taste

3 1/4 tsp oil

1 teaspoon mustard seeds 

1/4 tsp asafoetida

5 to 6 curry leaves 

1/2 teaspoon sesame seeds

1/2 tsp finely chopped green chillies 

1 tablespoon grated ginger

For The Garnish

2 tbsp freshly grated coconut

2 tbsp finely chopped coriander

Recipe

Combine the besan, curds-water mixture, lemon juice, ginger-green chilli paste, turmeric powder, asafoetida and salt in a deep non-stick pan and mix well to make a smooth batter, taking care that no lump remains.

Cook on a slow flame, while stirring continuously till it becomes thick, it takes around 8-9minutes.

Grease a thali on the reverse side using ¼ tsp of oil and spread a spoonful of the batter on a greased thali and wait for a few seconds and try to roll up. If it doesn’t, then cook for a few more minutes, and check once more till done.

Divide the batter into two equal portions.

 While the batter is still hot, spread each portion evenly using a spatula, on the reverse greased side of 2 thalis evenly to make a thin uniform layer using a spatula.

When cool, cut the khandvi on each thali lengthwise into equal portions and roll up each gently.

For the tempering, just before serving heat the remaining 3 tsp oil in a small non-stick pan and add the mustard seeds, sesame seed.

When the seeds crackle, add the asafoetida, curry leaves and green chillies and sauté on a medium flame for a few seconds.

Pour the tempering over the khandvis.

Serve immediately garnished with coconut and coriander.

POHA

Ingredients

 2 cup poha

1/4 teaspoon asafetida

1/2 teaspoon cumin seeds

1 teaspoon mustard seeds

2 green chilies chopped

1/2 chopped onion 

1/2 cup boiled potato cut into cubes

1/4 teaspoon turmeric

1/2 teaspoon coriander powder 

1/2 teaspoon red chilli

4-5 curry leaves

1 teaspoon sugar

Salt to taste

1/2 cup chopped fresh coriander for garnish

1/2 tablespoon Fresh lemon 

2 tablespoon pomegranate seeds

2 tablespoon bhujia/ sev

Recipe

Soak the Poha for 5 mins then drain in a colander. 

Heat oil in a pan, Season with asafoetida then mustard seeds & cumin.

As soon as they crackle add diced onion, curry leaves and green chilies.

Fry until translucent.

Add potatoes & all dry spices sauté for a minute

Add Poha and salt, sugar and mix thoroughly.

Cook for 3-4 minutes.

Sprinkle with fresh chopped cilantro and lemon juice before serving.

Garnish with pomegranate & bhujia.

Serve hot with tea.

MIX VEGETABLE SOUP

Ingredients

1/2 cup Carrot 

1/2 cup Cabbage 

1/4 cup celery

1 cup tomato

1-4 cup beetroot 

1/4 cup bottle gourd

1 apple

1 bay leave

1/2 teaspoon ginger

Salt

Tempering

1 teaspoon Garlic powder

1 teaspoon cumin

6-7 chopped curry leaves

1 tablespoon Italian herb mix 

Recipe

Chop all the vegetables & apple.

Take a pressure cooker, add all the vegetables, ginger, bay leave & 3 cups of water, salt and bring it to boil, then simmer for 30-40 minutes.

With the help of hand blender, make it purée.

Strain the vegetable soup in a colander. 

Press the vegetables nicely with a ladle to extract the fully.

In a separate frying pan add butter followed by cumin once it crackle add curry leaves and garlic powder, sauté for 30 seconds now pour it over soup add italian herb mix.

Mix it nicely.

Serve hot.

PUNJABI LOBIA

Ingredients

1 cup Black Eyed Peas / Lobia

1 teaspoon Cumin Seed

1 teaspoon Fennel Seeds

1" Cinnamon 

1 chopped Onions

2 chopped Green Chillies

1 teaspoon Ginger Garlic Paste

1 teaspoon Chilli Powder

1 tablespoon Coriander Powder

1/2 teaspoon Turmeric Powder

1 teaspoon Cumin Powder 

1 teaspoon Garam Masala Powder

Salt 

Oil

1 teaspoon Sugar

1/2 cup Tomato Puree 

1 cup Milk

Coriander leaves finely chopped for garnishing 

Recipe

Take black eyed peas soak it overnight.

 Next day add it to pressure cooker, cover with fresh water and pressure cook for 3 whistle, simmer the flame and cook for 10 mins. Open the cooker and drain the liquid from the peas. 

Now heat oil in a kadai. Add in cumin, fennel, cinnamon and saute for a min.

Add in onions and green chillies along with salt and sugar. Sauté till golden brown.

Add in ginger garlic paste and sauté for a min.

Add in all spice powders and mix well.

Add in tomato puree and cook till oil separates from it.

Add in the cooked peas and mix well. Mix for 3-4 minutes

Add in the milk and mix well. Simmer for 5-7minutes.

Turn off the heat.

Garnish with coriander leaves and serve hot with roti/ steam rice.

BESAN CHILLA

Ingredients

1 cup Besan 

1/2 Onion finely chopped

2-3 Green chillies finely chopped

1/2 Tomato chopped 

2-3 tablespoon cabbage finally chopped

Cilantro leaves finely chopped

1 teaspoon carom seeds

1/2 teaspoon Red Chilli powder 

1 teaspoon Chat masala 

1 teaspoon Coriander powder

Salt to taste 

Water to make a smooth batter 

Oil for cooking

Recipe

Combine the besan, onion, green chillies, tomato, cilantro leaves, cabbage,carom seeds,red chilli powder, chat masala, coriander powder, 2 teaspoon oil and salt in a bowl.

Add water to make a spread like batter.

Now heat a non-stick tawa and pour a ladle of the batter and spread it like a dosa.

Pour 1 tsp of oil on the sides, and cook on medium flame until the side is golden.

Now turn it upside down and cook the other side till it turns to brown in colour and crispy.

Serve hot with pickle or chutney