cooking time : 30 minutes
preparation time : 15 minutes
serve:6-8
ingredients :
gram flour 1/2 cup
curd 2 cup
turmeric powder 1 tsp
cumin powder 1 tsp
garam maala powder 1/2 tsp
ginger garlic pat 1 tsp
green chilly pat 1 tsp
salt to tat
tempering :
cumin d 1 tsp
whole dry rd chilly 5
curry leaf 6
fenugreek d d
oil 1/2 cup
clove 3
bay leaf
for fritter :
onion 1/2 kg
gram flour 3 tbsp
ginger garlic pat 1/2 tsp
cumin powder 1 tsp
turmeric powder 1 tbsp
green chilly 6 chopped
green coriander leaf 4 tbsp
alt to tat
baking soda 1/2 tsp
oil to deep fry
method :
- in a pa take curd add gram flour alt rd chilly powder , turmeric powder,garam masala powder cumin , ginger garlic pat and whisk . bay leaf add cup water and mix well .
- place this on flam and allow it to gt a oil . stir continuously . when it gt oil low down hat ad cook o very low flam for 20 minute .
- in a separate bowl take chopped onion , chopped chilly , ginger garlic pat , turmeric powder , cumin powder , salt , baking coda ad gram flour . mix well . add tsp water ad mix .
- hat oil i a pa ad deep fry . flip when get golden brown color .
- after that put it i kadhi being cooking .
to tempering :
- hat cup oil i a turmeric pa ad add curry leaf , fenugreek d , chilly , cumin and pour it over the kadhi .
- serve it with rice or with roti .
cooking time : 15 minutes
preparation time : 15 minutes
serve:5
ingredients :
potato 2 medium size peeled and chopped in cubes
cauliflower chopped in 2 inches size
red chilly flakes 2 tbsp
salt to taste
oil ( prefer mustard oil ) 1 cup
mustard seed crushed 2 tbsp
green chilly chopped 5
turmeric powder 1 tsp
white cumin 1 tsp
chopped garlic 1 tsp
chopped ginger 1 tbsp
coriander leaf 2 tbsp
method :
- heat oil in a pan add chopped garlic, cumin seed cook for a while add potato and sauté for a minute .
- add salt , cauliflower , green chilly , turmeric powder , chilly flakes and cover and cook on slow flame .
- in the end add chopped ginger , coriander leaf and stir . remove in a platter serve .
cooking time : 40 minutes
preparation time : 15 minutes
serve: 5
ingredients :
chicken bone 2 cups
spring onion 1/2 cup
carrot 1/2 cup chopped
garlic 6 crushed
ginger 2 ( 1 inches each crushed )
for tempering :
oil 2 tbsp
chopped garlic 3
others :
carrot 1 cup boiled
bean 1 cup boiled
mushrooms boiled 1 cup
chicken balls 1 cup
garlic fried 1 tbsp
green chilly 3
white vinegar 1/4 cup
chines salt pinch
white pepper pinch
salt o taste
preparation :
- take green chilly and white vinegar blend together set aside .
- fry chopped garlic and set aside .
- boil carrot , mushroom , and beans . drain water set aside .
- boil 4 cups of water when it starts boiling add 1/2 packet noodles and cover and cook for 5 minutes , drain water and rinse it with chilled water set aside .
- take chicken bones along with chopped carrot spring onion , crushed garlic , crushed ginger , and 4 cups of water and cover and cook for 30 minutes at-least .
- drain water in a bowl and set aside . (soup )
method :
- in a sauce pan boil prepared soup . in a tempering pan heat 2 to 3 tbsp oil ad add chopped garlic when garlic getting golden color pour it over soup being boiling . set aside .
- now in a serving bowl take chicken balls along with boiled noodles , spring onion , carrot , bean , garlic fried , and pour soup over it .
- add pinch of salt , prepared green chilly and vinegar paste , chines salt , pepper crushed .
- serve along with pepper , chilly flakes and and prepared chilly vinegar paste . serve hot .
cooking time : 5 minutes
preparation time : 10 minutes
serve: 6
ingredients :
red drink ( laal sharbat ) 2 tbsp
ice cubes 2 cup
lemon juice 1/2 cup
mint leaf 12-20
sugar 5 tbsp
black salt 1 tsp
lemon slice to garnish
method :
- in a pan take 5 tbsp sugar along with 1 cup of water and cook till sugar get completely
dissolved .
- in a blender jar take the prepared sugar syrup and red drink , lemon juice , black salt and ice cubes . and run it .
- now pour the prepared syrup into a jar and add 2 glasses of water , mint leaf ( roughly chopped , and lemon slices . )
- remove in a serving glass and serve chilled .
cooking time : 60 minutes
preparation time : 15 minutes
serve: 6-7
ingredients :
whole chicken 1.5 kg (skin removed and finely washed )
rice flour 1 tbsp
garlic paste 2 tbsp
onion grated 1
coriander powder 1 tsp
papaya paste 1 tbsp
green chilly paste 1 tbsp
lemoon juice 2
cumin powder 1 tsp
red chilly powder 1 tbsp
crushed black pepper 1 tbsp
garam masala powder 1 tsp
tandoori color / red food color 1/4 tsp
tamarind paste 2 tbsp
white vinegar 4 tbsp
mustard oil 2 tbsp
kewra essence 2 drops
salt to taste
oil 4 tbsp
for rice :
basmati rice 1/2 kg
ghee/ clarified buttter 1/2 cup
whole black cardamom 3
whole cumin seed 1/2 tsp
cinnamon stick 2
pepper corn 6 to 9
bay leaf 2
garlic paste 2 tbsp
fried onion 1/2 cup
salt to taste
egg for serving ( optional )
method:
- to prepare chicken wash chicken gently . make deep cuts over thigh .
- in a small bowl take rice flour , garlic paste , grated onion , lemon juice , coriander powder , cumin powder , salt , red food color , tamarind pulp , crushed black pepper , white vinegar , papaya paste , red chilly powder , green chilly paste , garam masala powder ,2 tbsp mustard oil and mi x well .
- now rub this paste over the chicken nicely . covet it with plastic wrap and put it in fridge for overnight .
- steam it for 25 minutes .
- rub oil over chicken and grill it in oven for 5 minutes .
for rice pulao :
- heat ghee/ butter in a pan add cardamom , bay leaf , peppercorn , cinnamon sticks, cumin seed , and stir for a minute . add garlic paste and saute for a minute .
- add rice and water and salt . and cook till rice get fully done .
- in end add kewra water and sprinkle food color , and cover and cook for 5 more minutes on very slow flame .
assembling :
- remove cooked rice pulao in a platter , and put prepared chicken over it with its gravy / masala .
- place eggs over the rice .and sprinkle fried onion all over the rice .
- put lemon slices over the corner if you like and serve a royal dinner with your love ones .
cooking time : 20 minutes
preparation time : 15 minutes
serve:6
ingredients :
brinjal(eggplant or aubergine) 2 (chopped in large size cubes )
potato 2 peeled ( and chopped in cubes )
green chilly 6 finely chopped
ginger garlic paste 1/2 tsp
chopped garlic 7 cloves
curry leaf 5
cumin seed 1 tsp
mustard seed 1/2 tsp
tomato 2 medium size chopped
coriander powder 1/2 tsp
garam masala powder 1/2 tsp
salt to taste
oil 4 tbsp
green coriander 2 tbsp
preparation :
- take a pan and half fill it water . now wash brinjal and cut it in cubes in 1/2 filled pan .
- peel and cut potato in cubes in same pan .
- cut tomato , onion ,finely cut garlic cloves , green chilly ,and put all in separate separate platter .
method :
- heat oil in a pan add chopped garlic ,onion , curry leaf and cumin seed . saute for a minute . add potato, ginger garlic paste , and brinjal and saute for 2 to 4 minutes .
- add salt , green chilly ,ginger coriander powder , garam masala powder , tomato and saute again for 2 to 4 minutes .
- add 1/2 cup of water and cover and cook till it get fully done . this may take about 15 minutes .
- in the end add chopped fresh coriander leaf / parsley . and green chilly slices .
- serve with rice or with roti .
cooking time : 15 minutes
preparation time : 15 minutes
serve:5
ingredients :
beef / mutton boneless 1/2 kg ( long in size )
ginger garlic paste 1 tbsp
papaya paste 1 tbsp
green chilly paste 1 tbsp
mint paste 8 mint leaf
garam masala powder 1/4 tsp
green coriander paste 1 tbsp
cream 1/2 cup
egg 1
refined flour 1 /2 cup
sate stick/ screwer's as required
salt to taste
oil to deep fry
preparation :
- marinate mutton / beef pieces ,
- grind , mint , coriander leaf and green chillies together and make thick paste .
- break egg in a plate and add 3 to 4 drops of water and pinch of salt whisk . set aside .
- take refined flour in a platter and set aside .
method :
- take mutton pieces in a bowl add ginger garlic paste , mint , coriander , green chilly paste salt, garam masala powder . and mix well marinate for 1 hour .
- later add 1/2 cup of cream and again mix well and marinate for 1 more hour .
- place the marinated pieces over stick, coat each mutton/ beef stick in flour and dip in egg mixture deep fry in hot oil on medium flame . flip when it get nice golden color .
- serve with any chutney .
cooking time : 40-45 minutes
preparation time : 15 minutes
serve:6-8
ingredients :
milk 2 liters
sugar 1/2 cup
condense milk 1 tin
evaporated milk 1 tin
green cardamom powder 1/2 tsp
saffron strands few
fried chopped almonds 1 tbsp
fried chopped pistachio 1 tbsp
fried vermicelli 2 tbsp
clarified butter 1 /2 cup
mava 1 cup
method :
- heat clarified butter in a pan add mava and sauté continuously till mava get nice golden color , fry on slow flame . add milk , 1/2 of fried pistachio , fried almonds , green cardamom powder , sugar and boil for 10 minutes .
- add vermicelli saffron strands condense milk , evaporated milk and boil on slow flame till butter comes out . that process take 1/2 hour .
- remove in a serving bowl and garnish with left of almonds and pistachio . best to serve when it is little hot .
cooking time : 10 minutes
if you want to add chicken then take 2 chicken breast chop it Julian add 1 tsp ginger garlic paste season it with salt and pepper . heat 1 tbsp oil in a pan and stir fry . cover and cook for 3 minutes . add this chicken in rice being cooked . your chicken fried rice is ready to serve . 
