how to make gol gappe at home (paani puri )

paani puri is a kind of street  fast food( a chaaat ) popularly famous in metropolitan city of india specially in mumbai delhi ,kolkata , and in some areas of pakistan .however its originated from varansi  famous with different different name with different variations and taste . in mumbai it is famous as paani puri chaaat and in delhi its known as gol gappe . 


 cooking time : 20 minutes
 preparation time : 15 minutes
 serve: 10-20



 ingredients :

puri /gappe                  20to 30
tamarind chutney       
dates chutney              1  cup              
khatta paani(flavoured water )                as required 
sev                         as required 1/2 cup (optional )
curd                       1/2 cup (optional)
boiled chick pea / boil yellow pea          2 cups
boiled potato                      2 roughly chopped 
turmeric                     1 tsp 
chopped tomato          1 finely chopped 
chopped onion         1 finely chopped 
chaat masala                pinch (optional )
fresh coriander leaf        to garnish 
salt to taste 



method :

•  boil chick pea / yellow pea with enough water , 1 tsp turmeric and salt . dry up water if left after boiling . 

assembling :

• place puri in serving platter . put boiled chick pea/yellow pea followed by boiled potato , sweet chutney , chilly chutney , curd , onion tomato, and garnish with sev and fresh coriander leafs  . 
• serve with prepared khatta paani .  

how to make zam zam pulaao / zam zam biryani

cooking time : 40-45 minutes 
 preparation time : 50 minutes
 serve: 8-10




 ingredients :


to boil mutton :

ginger garlic paste           1 tbsp
salt to taste
water                      2 cup
mutton  with bones           800
green chilly paste           8-10

for chicken :

oil                 1/2 cup
cinnamon stick   1
black cardamom  2
clove  6
green cardamom       3
peppercorn            8
kasoori methi               1/2 tsp
green chilly paste        10
curd   1 cup
ginger garlic paste
brown onion         1 /2 cup
chicken                  1/2 kg with bones 
salt                to taste
clarified butter            1 tbsp 
kewra water                  1 tbsp 

others :

boil eggs chopped        2
kofta balls (mutton kebabs )            few 
basmati rice boiled                 3 cups 
boiled mixed vegetable             1/2 cup 


 method :

• in a pressure cooker take finely washed mutton pieces add ginger garlic paste , salt , green chilly paste and 1/2 cup of water cover and cook till mutton get fully boiled . 

• now in a heaven bottom pan take 1/2 cup of oil put whole spices (cinnamon stick , pepper corns , green cardamom , black cardamom and stir it for 1 minute . 

• add green chilly paste , ginger garlic paste and saute for a while add yogurt . kasoori methi and brown onion and salt . saute . 

• add marinated chicken and cover and cook  till chicken get done . 
• in another pan add 1/8 cup of water . and pour all the mutton and chicken gravy over it . 

• add prepared mutton with its gravy , chopped boiled eggs , kofta balls , and brown onion . 
• place layer of boiled rice , sprinkle some brown onion .and kewra water , 1 tbsp clarified butter . tightly cover the pan .cook on high flame foe 6 to 8 minutes then on very slow flame for 15 minutes . 

• remove in a platter and serve with any raita. 

how to make chicken lateef at home

cooking time : 20 minutes 
 preparation time : 15 minutes
 serve: 5





 ingredients : 


chicken skin removed 10 pieces                1 kg 
lemon juice                                     4 tbsp
yogurt                                     1 cup 
tomato                              2 sliced
green chilly chopped            4
onion                              2 sliced 
potato                       1 peeled sliced 
coriander leaf                4 tbsp chopped 
garlic paste                     1 tbsp
whiter cumin powder        1 tsp
salt to taste 
white pepper powder           1 tsp 
black pepper powder            1 tsp 
salt to taste 
oil                                        1/2 cup 






 method :

• in a bowl marinade chicken pieces with 1 tbsp white cumin powder , 1 tsp pepper white , 1 tbsp garlic paste mix well .

• heat oil in a pan add and fry the chicken pieces until it changes color (this may take 4 to 5 minutes ). remove in a platter set aside . 

• now in the same pan with left over oil place a layer of sliced tomato followed by onion slices and and potato slice. 

• place chicken and sprinkle , salt , lemon juice , green coriander, pour yogurt  , black pepper , chopped green chilies and tightly cover the pan and cook for 5 minutes then on slow flame for 15 minutes .
  
  
  
  

• remove in a platter and serve with plan rice , or with roti ( fulka /chapati). 

sweet rice with orange (zarda)

cooking time : 20 minutes

 preparation time : 15 minutes

 serve:5
















ingredients :


basmati rice                   2 cups ( soaked in water for 30 minutes )
orange juice                   1 cups
sugar                              100 grams
clarified butter                   1/2 cup
khoya                       200 grams
cinnamon                   2 sticks
green cardamom           2
cloves                2
sugar             1 cup
orange zest        1 tbsp
dry fruits            1 cup
tooty fruity           4 tbsp (as you like )
yellow food color      pinch 






 method :

• heat butter in a pan cardamom , cloves and stick cinnamon cook for a while and add rice . stir for 2 minutes .

• add water and and cook till it get boil .

• in another pan prepare sugar syrup . take cup of water add sugar and cook till it get light brown color .

• now pour the prepared sugar syrup and orange juice, khoya  in the half done rice. stir . cover and cook .

• when it get done add dry nuts pinch of yellow food color  , tooty fruity and orange zest .

• give it a gentle toss and remove in a platter .

• garnish it with silver cover and spread left over khoya , and dry nuts .

kadhi

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 . 

how to make bihari kabab role

cooking time : 20 minutes
preparation time : 15 minutes
serve: 6-10









ingredients :




chicken/ beef / mutton           1/2 kg    boneless
hung curd                                   100 grams
salt to taste
ginger garlic paste            1 tbsp
crushed ground cumin               1 tsp
crushed pepper                           1 tbsp
garam masala powder              1  tsp
brown onion paste           1
turmeric powder              1/2 tsp
mustard oil                     2 tbsp
sticks                       as required
charcoal                       as required




method :

• in a large mixing bowl take hung curd , mustard oil , salt , ginger garlic paste , chilly flakes , garam masala powder , turmeric powder , and fried ground onion and miix well . 
• add mutton / beef/chicken strips in it and  mix well . cover with plastic wrap and set in fridge for 2 hours ( if you are using beef/ mutton add 1 tbsp papaya paste ) . 
• place  trips over sticks and  place over BBQ .( or in oven or you can deep fry too )
• remove in a platter and serve with any chutney . 
• or you can serve with bihari paratha . 

bihari paratha role

cooking time : 10-15 minutes  
preparation time : 15 minutes
serve:8-10

ingredients :

for paratha 

refined flour                1 cup 
clarified butter               1 tbsp
salt                                  1/2 tsp
water                           as required 
bihari kebabs             as required 

salad :

cucumber              1 sliced lengthwise 
tomato                    1 sliced lengthwise 
onion                    1 sliced lengthwise 

chutney :

tamarind pulp               2 tbsp
mint leaf                   1 cup 
salt to taste 
green chilly                3 to 4 
salt to taste 
cumin powder           1/2 tsp



method :

• make fine dough with refined flour salt , and clarified butter . set aside for 30 minutes .
• again knead with palm ,and make small balls . then roll it with kitchen roller  .
• place them over pan and when it get patches over it flip .
• rub oil / clarified butter .
• remove in a platter and serve with bihari kebabs .

for assembling :

•  take a paratha place bihari chicken(stick removed) over it followed by cucumber , onion , tomato slices . 
• puts some chutney over it and role it . 
• cut it with sharp knife . and serve . 

khada masala gosht

cooking time : 20 minutes
preparation time : 15 minutes
serve:6  



ingredients :

mutton                  1 kg 
chopped onion                      4
yogurt                       1/2 cup 
tomato                          2 
bay leaf                           2
pepper whole                     10
dry whole red chilly              6
cloves                          3
green cardamom                2
black cardamom                 2
whole coriander crushed             1 tbsp
cumin powder                        1 tsp
gram masala powder             1 tsp
oil                              1 cup 
ginger garlic paste           1 tbsp
fresh coriander leaf          1 cup 
fresh mint leaf              10-12 leaf
green chillies                 7-10




method :

• heat oil in pressure cooker add bay leaf , red chilly , cloves green cardamom , black cardamom , pepper , and coriander and sauté for 1  minutes . when nice aroma come out from mixture add ginger garlic pate and sauté for 1 minute more . 
• add onion and sauté till onion get nice light golden color .
• add mutton pieces with bone , green chilly paste , and sauté for 3  to 4 minutes , 
• add tomato , salt , curd , garam masala powder and stir for a while . then cover and cook till mutton get fully done ( this may take 15 ,minutes )
• now open the lid add fresh  green chillies , coriander and mint leaf , an sauté till oil comes out this may take 5 to 6 minutes . 
• add a cup of water to make gravy . enjoy with rice or with naan . 

chicken cutlets

cooking time : 20 minutes
preparation time : 15 minutes
serve:10  













ingredients :

chicken boneless                       500 grams 
crushed red chilly                       1 tsp
mozzarella  cheese                        1 cup grated 
chopped green chilly                     7
chopped coriander leaf                 2 tbsp
pepper powder                          1 tsp
salt to taste 
bread crumbs                      1 cup 
oil to fry 
chaat masala                     2 tsp
potato boiled peeled                 4
egg                                       2


method :  

• boil chicken breast with pinch of salt , water , and pinch of pepper when chicken get fully done . and water evaporate shred the chicken . and set aside in a bowl . 
• now add pepper , chopped green chilly , chopped coriander , chaat masala and mix well . 
• take mashed potato add cheese and pinch off pepper . mix well . and make small balls . 
• beat egg in a bowl . add 1 tbsp of  water and whisk for a sec . 
• place bread crumbs in a platter and set aside . 
• add chicken with potato mixture make balls . dip in egg mixture and coat with with bread crumbs .
• shallow fry in oil and serve .
   

chicken with potato ( chicken kadai )

cooking time : 20 minutes  
preparation time : 15 minutes
serve:6




ingredients :


skin less chicken              1 kg 
potato                3 to 4 chopped in large cubes 
yogurt                        200 grams
lemon juice                 3 tbsp
salt to taste 
ginger garlic paste           2 tbsp
onion finely chopped             3 
garam masal powder           1 tsp
green chilly                      3 
bay leaf              2 
turmeric powder               1 tsp
green chilly paste          1 tbsp 
coriander powder             1 tbsp 
cumin powder                     1.5 tsp
red chilly powder                 1 tsp
coriander leaf                    1 cup chopped 
oil                                     1 cup 
tomato                            1 chopped 


method :  

• heat 1 cup oil in a kadai ( pan ) and sauté for   2 to 3 minutes and remove in a platter and set aside . 
• in same oil add chopped onion and saute till onion get nice golden color .  remove half of onion and set aside to make gravy . 
•  in same oil with left onion add chicken pieces and sauté for 1 minute . add ginger garlic paste , and chilly paste and mix well . cover and cook for 3 minutes . 
• open the pan and sauté chicken pieces add . lemon juice , salt to taste and yogurt and sauté for 5 to 6 minutes . when oil comes out close the flame and set aside . 

• take fried onion , chopped tomato , green chilly and make fine paste . . now in a separate pan heat 1/2 cup of oil , add 1/2 tsp ginger garlic paste and add this mixture , bay leaf , coriander powder , red chill powder , turmeric powder , cumin powder  gram masala powder and   mix well . cover and cook on slow flame  for 2 to 3 minutes . 

• sauté this mixture till oil comes out . add fried chicken along with its mixture and mix well . 
• now add 2 cup of water , potato , and cover and cook till potato get fully done . 
• remove in a platter and add chopped fresh coriander leaf and serve with rice . or  with naan . 

how to make kasturi chicken

cooking time : 20 minutes
preparation time : 15 minutes
serve:5  











ingredients :

chicken skin less                 500 grams
salt to taste 
ginger garlic paste          1 tbsp
pepper powder               1 tsp
lemon juice                    5 tbsp
white pepper powder         1/2 tsp
gram flour roasted              24 tbsp
butter                                5 tbsp
crushed cumin                1 tsp roasted 
crushed red chilly powder        1 tsp
almond powder                 2 tbsp
pistachio powder                1 tbsp
grated cheese                           1 cup 
oil                                     1/2 cup 
onion                             2 finely chopped 



method :  

• in a large mixing bowl take chicken pieces  add salt , ginger garlic paste , and lemon juice , mix all gently . and marinade it for 20 minutes . 
• after that add roasted gram flour , pepper powder , crushed chilly crushed cumin , butter ,white pepper powder ,  pistachio and almond powder mix well and cover the bowl with plastic wrap and marinate in fridge for over night . 
• in a pan heat cooking oil and add chopped onion and sauté till it get golden brown color . add marinated chicken and cover and cook for 20 minutes or   when oil comes out and chicken get cooked . 
• place the chicken over a baking tray and put cheese over it . and grill it in oven for 5 minutes . 

lauki ka salan ( spicy gourd gravy )

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5 


ingredients :



gourd                   1/2  kg peeled &chopped finely 
salt to taste 
tamarind pulp           1 tbsp
sugar                       1 tsp
turmeric powder         1 tsp
red chilly powder          1 tsp
coriander powder           1 tsp
mustard seed               1/2 tsp
oil                              4 tbsp
onion                          1 finely chopped 
chopped green chillies        2 
whole dried red chilly          2
cumin seeds                        1/4 tsp
fresh coriander leaf              2 tbsp



method :  

• in a pressure cooker heat 1/4 cup of oil add chopped onion and sauté for 2 minutes . 

• add chopped gourd ( lauki ) along with salt , turmeric powder , red chilly powder , sugar , coriander powder , and cover and cook till gourd get fully done . 

• add chopped chilly , and tamarind paste and cover and cook 5 more minutes .

• to prepare tempering for this in a pan heat 1 tbsp oil add cumin seeds , mustard seeds , and dry red chillies . when seed starts cracking down pour this over cooked gourd gravy  add chopped coriander leaf . and serve immediately with roti , or rice . 

bhuna keema paneer / spicy cottage chees with mutton mince

cooking time : 20 minutes
preparation time : 15 minutes
serve: 4













ingredients :


beef or mutton mince             500 grams 
salt t taste 
ginger garlic paste                1 tbsp
lemon juice                     2 tbsp
green chilly chopped            4 
tomato chopped                2 
onion                             1 chopped 
fenugreek seeds             few 
sour powder              1 tsp
garam masala powder       1 tsp
oil                            1/2 cup 
cumin powder           1 tsp
cumin seeds             1 tsp
turmeric powder         1 tsp
cottage cheese  chopped         200 grams
red chilly powder                  1 tsp
green fresh coriander           1 cup chopped 






method :  

• heat  1/2 cup oil in a pan add chopped onion cumin seeds , and sauté till it get nice golden color . 
• add mutton mince and sauté for 2 to 5 minutes  or till the water evaporates . 

• add salt , lemon juice , turmeric powder , sour powder ,chopped tomato  , garam masala powder , red chilly powder , chopped green chilly , cover and cook for 20 minutes .

•  in the end add 1 cup crumble cottage cheese and cover and cook for 5 minutes , mix well . 

• remove in a platter and serve with rice , naan , roti , garnish with green fresh coriander . 

how to make cheesy chicken chilly

cooking time : 20 minutes
preparation time : 15 minutes
serve: 5




ingredients :



chicken                 500 grams ( boneless skin less )
tomato                  2 
ginger garlic paste        1 tbsp
cream cheese              1 cup
green chillies                7
salt                            1/2 tsp
black pepper             1 tsp
paprika                      1 tsp
grated onion          1 cup
roasted cumin seeds    1 tsp
lemon juice                       4 tbsp
oil                             1/2 cup
fresh coriander leaf             1/2 cup 



method :  

• heat 1/2 cup oil in a pan add grated onion and sauté for 3 to 4 minutes then ad ginger garlic paste , salt , paprika , cumin , and pepper powder add chopped tomato and cook for 2 to 4 minutes . 

• then add chicken pieces and cover and cook for 10 minutes .

• cut the green chillies length wise ( shown in picture ) and remove seeds , and fill cream cheese in it . and set aside .

• when chicken get cooked add stuffed chillies and  4 tbsp lemon juice and cover and cook 4 more minutes .

• remove in a platter and garnish with cream and chopped parsley( o coriander leaf ) . enjoy with garlic naan .

creamy palak daal ( creamy spinach with yellow lentil)

cooking time : 15 minutes  
preparation time : 15 minutes
serve: 6  




ingredients :

yellow lentil           1 cup 
red lentil              1 cup 
salt to taste 
ginger garlic paste    1 tsp
tomato chopped         3-4 chopped 
turmeric powder   1 tsp
red chilly powder    1 tsp
spinach                       1  cup ( chopped )
green chillies          7 


for tempering :

onion                1 finely chopped 
garlic cloves        10-14
oil                             1/2 cup
cumin seeds                    1 tbsp
curry leaf                      10-15

others:

cream                  1 cup 
chilly green             4




method :

• wash yellow lentil ,and red lentil nicely . then add chopped spinach i it and 2 cups of water . 

• add salt to taste , turmeric powder , ginger garlic paste ,chopped green chillies , chopped tomato ,red chilly powder an cover and cook till lentil get cooked . ( better to pressure cook it )

• mash the cooked lentil gently then add cream  and again cover and cook till it get a boil . remove in a platter .

for tempering :

• heat 1/2 cup of oil in a  tempering pan add chopped garlic , onion , and sauté till onion get nice golden color , then add cumin seeds , and curry leaf when it starts cracking pour this over the prepared daal . add 2 tbsp cream on the top .

• serve with rice , or with naan .