BESAN KI ROTI

BESAN KI ROTI

Ingredients
Besan (chickpea flour) 2 cups
Wheat Flour 1/2 cup
Coriander Seeds 2 tbsp
Black Peppercorns 1 tsp
Anardana (dried pomegranate seeds) 1 tbsp
Salt 1.5 tsp
Turmeric Powder 1/4 tsp
Red Chilli Powder 1/2 tsp
Fresh Fenugreek Leaves (methi) 2 cups
Red Onion 1 medium
Chaat Masala To Garnish (available in Indian stores) 1 tbsp
Green Chillies 2
Butter To Garnish 3 tbsp

Method
Roast coriander seeds, peppercorns and anardana. Grind it coarsely.
Mix wheat flour, besan, ground spice mixture, salt, turmeric powder, red chilli powder, chopped onion, chopped fenugreek leaves and green chillies.
Knead a soft dough with the help of some water. Cover it and let it rest for 30 minutes.
Divide the dough in 10 parts and make 10 balls.
Roll a ball in a 4 inch roti.
Place it on a hot griddle. Turn it over when you see small bubbles on the roti.
Now cook it over slow direct flame till it has small brown/black spots on both sides.
Serve it hot with butter.

CHILLI GARLIC PAPRI OR PAPDI

CHILLI GARLIC PAPRI OR PAPDI

Ingredients
All Purpose Flour 250 gm
Salt 1 tsp
Ajwain (Carom) Seeds 1/2 tsp
Red Chilli Powder 1/4 tbsp
Garlic Paste 1/4 tbsp
Vegetable Oil To Fry

Method

Rub 50 gm of oil in the flour. It should look like fresh bread crumbs.
Add salt, chilli powder, ajwain and garlic paste to the flour.
Knead it in a tight dough.
Leave it covered for 30 minutes.
Heat the oil in a wok.
Divide the dough in 4 parts. Do not knead again.
Roll each part of the dough in a thin roti.
Prick it with knife so that they do not puff up while frying.
Cut each roti in wedges or any other shape you like.
Fry them on low heat till they are golden brown
Drain them on a paper towel.

GINGER CHUTNEY

GINGER CHUTNEY

Ingredients
Grated Fresh Ginger 2 tbsp
Grated Fresh Coconut 4 tbsp
Green Chillies 4
Tamarind Pulp 3 tbsp
Jaggery or Brown Sugar 2 tbsp
Salt 1/2 tsp
Vegetable Oil 1 tsp
Mustard Seeds 1 tsp

Method
Peel and grate ginger finely.
Chop green chillies finely.
Saute ginger and green chillies in 1/2 tsp of oil for about 5 minutes.
Blend cooked ginger, jaggery, tamarind pulp, salt and coconut into a paste.
Heat remaining 1/2 tsp of oil, add mustard seeds and cover the pan. Let the seeds pop.
Once the seeds stop popping, add the ginger coconut paste to the pan and cook on medium heat for 5 minutes.
Ginger chutney is ready to serve.

SAUNTH (TAMARIND CHUTNEY)

SAUNTH (TAMARIND CHUTNEY)

Ingredients

Tamarind 100 gm
Jaggery or Sugar 250 gm
Red Chilli Powder 1/2 tsp
Fennel Seeds Powder 2 tsp
Cumin Seeds 1/2 tsp
Heeng (asafoetida powder) A pinch
Dry Ginger Powder 1 tsp
Garam Masala 1/2 tsp
Salt 1 tsp
Vegetable oil 1 tbsp

Method

Soak tamarind in warm water for 3 to 4 hrs.
Strain it to extract the pulp.
Strain the tamarind pulp for saunth

Heat oil in a sauce pan. Add cumin seeds, asafoetida and all the spices.
Cook the spices for saunth

Add jaggery, tamarind pulp and salt.
Add jaggery to the saunth mixture

Keep stirring the mixture until the jaggery dissolves.
Keep stirring the saunth mixture

Cook for 5 to 10 minutes until the chutney becomes ketchup like thick.
Pour it in a clean jar and store in refrigerator after it is cold. Make sure to not to put wet spoon in the jar and it will last for months in refrigerator.
Store saunth in a clean jar

Serve it with any snacks like Bonda, Tikiya

Chicken Kheema Masala

Chicken Kheema Masala

Ingredients

Ground Chicken - 1 lbs
Oil - 3-4 tbsp
Cinnamon - 2 nos (1 inch)
Cloves - 4-5 nos
Cardamom - 3-4 nos
Big Onion - 1½ nos (medium)
Ginger Garlic Paste - 2-3 tbsp (preferably add more garlic)
Green Chili - 1-2 no
Tomato - 2 nos (medium)
Turmeric - ½ tsp
Cumin Powder - 1 tsp
Pepper Powder - 1 tsp
Red Chili Powder - 1 tbsp
Coriander Powder 2 tbsp
Garam Masala Powder - ½ tsp
Salt - to taste
Coriander Leaves - ¼ cup (chopped)
Water - 1½ cups

Instructions

Chop onion and coriander leaves. Grind ginger garlic paste. Slit open green chili.
In a deep pan heat oil, add cinnamon, cloves, cardamom and onion. Fry until onion turns transparent. Add ginger garlic paste and fry till raw smell leaves.
Add tomato, green chili and cook for 1-2 min. Add turmeric, cumin powder, pepper powder, red chili powder,coriander powder, garam masala, and salt. Mix and cook for a minute in medium flame.
Add chicken and water. Cook it in medium to low flame for about 15 - 20 min by stirring it often.
If you want more gravy take out as soon as the chicken is cooked or if you want it dry cook in high flame by stirring it until water drains.
Add coriander leaves at the end and mix well.

Pepper Chicken Fry Recipe

Pepper Chicken Fry Recipe

Ingredients:

Chicken – 400 gms, skinless, boneless, cubed
Peppercorns – 10 to 15, crushed
Onion – 1, chopped
Tomato – 1, chopped (optional)
Coriander Powder – 1/2 tsp
Turmeric Powder – 1/2 tsp
Red Chilli Powder – 1/2 tsp
Oil – 3 tsp
Ginger – 1/2 inch piece, chopped
Garlic – 6, peeled, chopped
Curry Leaves – few
Salt as per taste

Method:

1. Transfer the chicken pieces to a bowl.
2. Add pepper powder, red chilli powder, turmeric powder, coriander powder and a pinch of salt.
3. Mix well and keep aside for 40 minutes.
4. Heat oil in a nonstick pan over medium flame.
5. Saute the onions, ginger and garlic for 2 to 3 minutes.
6. Add the marinated chicken and curry leaves.
7. Cook until well browned, about 8 minutes.
8. Add the tomato and a pinch of salt.
9. Stir well and cook for 2 to 3 minutes.
10. Cover the pan with a lid and cook for 10 more minutes.
11. Remove the lid and cook until all moisture has evaporated and the chicken mixture is dry.
12. Transfer to a serving dish.

Chicken Stir Fry with PeppersChicken Stir Fry with Peppers

Chicken Stir Fry with Peppers

Ingredients for Marinade
2 tablespoons water
2 teaspoons cornstarch
2 teaspoons soy sauce
¾-1 teaspoon salt or to taste
¼-½ teaspoon pepper or to taste

Other ingredients 
450g (1Ib) boneless, skinless chicken
1 tablespoon vegetable oil
1 medium green bell pepper (capsicum) cut into ½ inch (1.2 cm) pieces
1 medium red bell pepper (capsicum) cut into ½ inch (1.2 cm) pieces
1 tablespoon soy sauce
¼ teaspoon-½ teaspoon chilli flakes (optional)

Instructions
Marinade: combine the water, cornstarch, soy sauce, salt and pepper in a medium bowl and stir thoroughly to mix. Add the chicken, stir to mix and let stand at room temperature for 30 minutes, stirring occasionally.
Heat a wok or a large skillet (frying pan) on medium high heat until very hot. Add vegetable oil, then add chicken mixture, green pepper and red pepper and stir-fry for 7 minutes.
Add the soy sauce and chilli flakes (if using) and stir fry for 1 minute until chicken is no longer pink. (if it seems a little dry add a little water or broth (stock).
Serve with steamed white rice or noodles.

Honey Lemon Chicken

Honey Lemon Chicken
INGREDIENTS 
7 chicken thighs
1 tablespoon salt
2 tablespoons ground black pepper
2 lemons, zest and juice of them
4 tablespoons white sugar
1 cup water
1 tablespoon cornstarch
1⁄3 cup water
3 tablespoons honey
1⁄2 cup, parsley
1⁄2lemon, sliced for garnish

DIRECTIONS

Preheat oven to 400°F.
Rub chicken thighs with sea salt and ground black pepper. Refrigerate until ready to use.
Combine lemon zest, lemon juice, white sugar and 1 cup water. Set aside.
Combine corn starch and 1/3 cup water. Set aside.
Heat a large non-stick skillet over a little higher than medium heat. Pan-fry chicken thighs (skin side down first) without oil until both sides become golden brown, about 5-8 minutes each side.
Transfer chicken thighs to a roasting rack. Bake for about 30 minutes or until center reaches 165°F.
Return to skillet. Keep about 1 tablespoon oil and turn on heat over medium high. Stir in lemon juice mixture and bring to boil. Reduce heat to medium, stir in honey and corn starch mixture. Cook until thick.
Turn off heat. Stir in cilantro or parsley. Pour over chicken thighs. Use sliced le

Honey Lemon Chicken

Honey Lemon Chicken
Ingredients
1 cup flour
2 Tablespoon cornstarch
½ Tablespoon salt
½ Tablespoon pepper
½ Tablespoon garlic powder (optional)
1 teaspoon paprika powder (optional)
500-700 grams chicken wings, cut at the joints
1 Tablespoon butter (or oil)
2 cloves garlic, minced
½ cup honey
3-4 Tablespoon lemon Juice
1 teaspoon cornstarch dissolved in ¼ cup water
1 teaspoon lemon zest
Instructions
Rinse and pat dry the chicken wings with paper towel. Set aside for now. Line baking sheet with parchment paper or aluminum foil (for easier cleaning) and place a grease baking or cooking rack on top. No baking rack? No problem, just place chicken on top of grease aluminum foil.
In a large bowl, mix together flour, cornstarch, salt, pepper, garlic and paprika powder. Roll each piece of chicken in the breading mix until well and evenly coated then arranged them on the cooking rack.
Bake chicken at 180°C/375°F for 10-13 minutes and broil for another 5 minutes or until golden brown and crispy.
Meanwhile, prepare the sauce by melting butter in a saucepan under medíum heat. Add the minced garlic and cook until slighthly browned. Add the honey and lemon juice and let it simmer. Once it starts to boil add the cornstarch with water and mix. Continue to simmer until sauce thickens about 2-3 minutes mixing constantly so it will not stick at the bottom and burn. Add lemon zest and remove from heat.
Place baked chicken wings on a bowl and pour the honey lemon sauce on them and toss until evenly coated. Transfer to a serving plate.

Shahi Kaju Aloo recipe

Shahi Kaju Aloo recipe

Ingredients
300 gms Potato (Aloo)
4 tblsp Cashewnut (Kaju) soaked in 1/4 cup water
1 tblsp chopped Ginger (Adrak)
1 tsp chopped Garlic (Lasun)
1/2 tsp Black Cumin Seed (Black zeera)
1 Bay Leaf (Tez Patta)
2 chopped Onion (Pyaz)
a pinch of Turmeric (Haldi)
1/4 tsp Garam Masala
2 tblsp chopped Coriander Leaves (Dhania)
1/4 cup beaten Curd (Dahi)
1/4 cup Milk
Oil for frying

Cooking Instructions
Wash potatoes and peel and cut them into 1 inch pieces.
Fry the potatoes to a deep golden brown and keep aside.

Grind cashewnuts, ginger and garlic to a paste in a grinder.
Keep this paste aside.

Heat some of the oil in a heavy bottomed pan.

Add black cumin and bay leaf.
Wait for 30 seconds till cumin seeds stop spluttering.

Add onions and cook on low flame till onions turn soft but do not let them turn brown.

Add turmeric and garam masala. Stir to mix well.
Add the paste prepared earlier. Cook for 1 minute.

Add yogurt and stir fry till water evaporates.
Cook till it dries.

Add milk and about 1/2 cup of water to the gravy.
Boil and simmer for 2 -3 minutes.

Add the fried potatoes and chopped coriander to the garvy and simmer on low flame.

Cook on low flame till the gravy thickens and coats all the potatoes.

Serve hot with nan or paranthas.

Sandwich Pizza recipe

Sandwich Pizza recipe

Ingredients

All Purpose Floor (maida) ½ kg
Yeast-1 packet
Sugar-1tbsp
Salt-to taste
Baking powder-2tsp
For topping
Onion (sliced)-2
Chicken (boneless boiled)-1 cup
Tomatoes (without seeds and cut it into slice)-1
Capsicum (without seeds and cut it into slice)-1
Mushrooms (cut it into slice)-½ cup
Black Olives-½ cup
Mozzarella cheese-400 grams
Pizza sauce-1 cup
Eggs-2
Butter-½ cup

Cooking Instructions

Take a bowl and add normally hot water, and add yeast to it, along with add sugar in it and mix it nicely, and leave it for a while.

Take a bowl and add flour in it, when the yeast gets enlarged than mix it with flour, than add salt and baking powder and mix it properly, than rap the bowl with plastic and leave it for 3-4 hours, than take out the dove and fold it with hands so it gets even, than make 2 equal size from it, and take a tra and put butter on it, and put one dove on it.

For topping

Put pizza sauce on the dough which is on the tray.

After that add capsicum, tomatoes and capsicum on it.

Now add chicken all over the pizza in small cubes, after which add cheese to it, and then add black Olive on it.

Put on the corners glycerin the dough with mixed egg, than add the other dough above the dough on the tray, than press the dough so the ingredients is set in side, and than brush it with egg, bake the pizza in the oven which should be pre heated for 15min before putting the pizza, pizza sandwich is ready

Cottage Cheese Sandwich recipe

Cottage Cheese Sandwich recipe

Ingredients

100 gm Panch Phoran (Mixture of five spices)
2 slices Bread
As per requirement Butter
A pinch of dried Mango Powder
A pinch of Red chili Powder
A pinch of Black Salt
1 cup crumbly paneer

Cooking Instructions

Melt some butter in a pan, sauté the paneer slices with mango powder, red chilli powder and black salt for a few minutes.

Stuff the sautéed paneer in between the bread slices and toast it. Now you can serve it with green coriander chutney.

Crispy Chicken Vegetable Sandwich Rolls recipe

Crispy Chicken Vegetable Sandwich Rolls recipe

Ingredients
Chicken Breasts (boneless cut into strips lengthwise) 2
White vinegar 1 1/2 tbsp
Salt 1/2 tsp
Black Pepper (ground) 1/2 tsp
White Flour 3/4 cup
Egg (beaten lightly) 1
Bread Crumbs 1-2 cups
For Salad:
Mayonnaise 3 tbsp
Salt 1/4 tsp
Pepper 1/4 tsp
Capsicum (chopped) 1
Radishes (grated) 2-3
Carrot (grated) 1
Green Onions (finely chopped) 2
Cabbage (finely shredded) 1-2 cups

Cooking Instructions

Marinate chicken strips in white vinegar, salt and pepper for 1/2 hour. Add 1/2 tablespoons of beaten egg and mix well.

Put flour in a shopper and put marinated chicken strips and shake the bag so strips get coated with flour evenly.

First dip the floured strips into egg then place in a shopper full of bread crumbs and shake to coat strips.

Deep fry the strips until golden brown and crispy then set
aside.

In a bowl put the ingredients for salad together and mix until uniform.

Place the strips onto a bun or bread with the salad.
Drizzle mayonnaise if you wish and serve.

Cornmeal Pancakes recipe

Cornmeal Pancakes recipe

Ingredients
½ cup cornmeal
½ cup flour
2 tsp baking powder
½ tsp salt
2 tbsp sugar
1 egg (beaten)
1 cup milk
2 tbsp margarine

Cooking Instructions

Combine dry ingredients together including cornmeal, flour, baking powder, salt and sugar.

Add egg, milk and margarine and mix well until become smooth batter. If batter looks too thick add milk accordingly to prepare batter of normal consistency.

Heat grease griddle pan and pour one ladle batter over the griddle, cook over slow heat until bubbles starts to appear on to the surface and batter would become dry turn the side and let it cook until become golden brown form both sides.

Similarly prepare rest of the pancake.

Bread Patties recipe

Bread Patties recipe
Ingredients
For Batter
Chickpea Flour 1 cup
1/4 cup Rice flour
1 1/2 tsp Red chilli powder
1/4 tsp Baking soda
1 tsp Carom Seeds
1/4 tsp Turmeric powder
Salt to taste
For Potato Filling
1 Potato boiled
3 Green chillies finely chopped
1 tsp Ginger garlic paste
2 tsp oil
1/4 tsp Turmeric powder
1/2 tsp Chat Masala

Cooking Instructions

Boil, Peel and cut potatoes in to small cubes.

Heat oil in a pan add mustard seeds, cumin seeds, pinch of hing, ginger garlic paste and saute for a minute.

Add finely chopped green chillies, turmeric powder and saute for 10 seconds.

Add boiled potato, mix, then add salt and chat masala, mix.

Add chopped corriandar leaves and mix well.
For Batter

Add besan in a bowl, then add rice flour, red chilli powder, turmeric powder, carom seeds, salt, mix all dry ingredients.

Add small amount of water at a time and make a smooth batter.
Frying

Cut bread slices in to a desired shape. Spread potato filling on each bread slice evenly.

Deep potato filled bread slices in to batter and deep fry till it gets nice golden color from both the sides.

Tips:

For better taste may apply some tamarind chutney or mint chutney on bread before adding potato stuffing.

Consistency of batter should be little bit thick, to be able to coat patties well.