VEGETABLES AND CHICKEN FOR PASTA AND PIZZA

This can be prepared very easily and mixed with the sauce just before serving. This is an excellent option as a topping on your be favourite pizza..

INGREDIENTS
1/2 cup each...
Boiled corn
Blanched carrots
Green peas
And shredded boiled chicken
Sliced button mushrooms
A few sliced black olives
2 tsp oregano
1 tsp red chill flakes
2 tbsp finely chopped garlic
1 medium sized onion chopped
10-12 leaves of fresh basil
2 capsicum chopped
Salt
2 tbsp Olive oil

METHOD
In a pan head Olive oil. Add chopped garlic saute till pink.
Add onions and salt. Toss in the veggies and chicken. Adjust salt and pepper and chilli.
Saute for another 2 mins. Turn off the flame and then add sliced olives and roughly chopped basil leaves.

You can use this to  spread on pizzas or as a addition to your pasta.
Trust me it tastes great .

NACHOS WITH BAKED BEANS

If you are planning a party athome this has to be in your menu...great finger food.

INGREDIENTS
1 tin baked beans in tomato sauce
2 green chillies chopped
2 capsicums chopped
4 tbsp ketchup
2 onions finely chopped
4 tbsp oil
Chopped corriander
Grated cheese
Nachos of your choice

METHOD
Heat oil in a pan. Add chopped onion and saute till translucent.
Add chopped  capsicum and green chillies. Add the tin of baked beans and bring to boil.
Add ketchup and corriander leaves.

For plating spread a layer of nachos, top with a layer of beans and grated cheese. You can either repeat these layers or just one set. Just microwave for the cheese to melt.
Serve immediately.

SALSA

This is a type of accompaniment which can be used as it is or as a topping over a garlic bread bruschetta..

INGREDIENTS
3-4 tomatoes blanched ( skin removed)
2 small onions finely chopped
5-6 cloves garlic finely chopped
3 tbsp finely chopped parsley
1 tsp chilli flakes
Salt
Juice of 1/2 a lemon.

METHOD
Finely chop the blanched tomatoes. Simply mix all the other ingredients and use.
To use as a topping over a garlic bread lightly roast the bread and spread this salsa cover with grated cheese and bake for 6-8 mins
Just serve it as a dip with cheese flavoured nachos.

WHITE SAUCE (ROUX)

This is  very delicious sauce for tossing up pasta..just be sure that you don't let it cool or it will turn mushy and lumpy.

INGREDIENTS

2 cups milk
2 cups chicken stock/veg stock
3-4 tbsp all purpose flour
2 tbsp butter
2 tbsp Olive oil
1 tsp black/ white pepper powder
1/2 cup grated cheddar cheese
Salt to taste

METHOD
In a pan heat olive oil and butter.
Tip in the flour and saute for 2 mins.
Add the stock and milk and bring to boil.
Finally add pepper powder and grated cheese.
Cook for a minute and your white sauce is ready.

Just make sure that you don't let it cool. Keep your pasta boiled and ready. Mix just before serving.

PIZZA AND PASTA SAUCE

This is a recipe that can be used for pizzas and pastas...making just a few variations.

INGREDIENTS
6-8 tomatoes
3 tbsp chopped garlic
2 medium onions finely chopped
2 tbsp oregano
2 tbsp chilli flakes
2 tbsp sugar
4 tbsp Olive oil
Salt to taste
1 tbsp vinegar

METHOD
Blanch the tomatoes and peel the skin when cool.
Chop them finely.
In a pan heat olive oil and add chopped garlic. Saute till pink.
Then add onions. Saute till translucent. Add the chopped tomatoes, bring to boil.
Finally add oregano, chilli flakes,salt ,sugar and vinegar.
Cook till the sauce thickens.
Pls do not cover the pan while cooking.

This sauce can be used as a pizza base and it can be used to toss pasta.
Just add 3-4 tbsp of fresh cream to this sauce and you get the base for pink pasta.
You can adjust the chilli and salt to your taste.

CHEESE PARANTHA

Quick and easy ...

INGREDIENTS
For stuffing...
1 cup grated cheddar cheese
1/2 cup grated paneer
1/2 cup finely chopped onion
3-4 green chillies chopped
5 tbsp chopped corriander leaves
Salt to taste
1 tsp Maggie Masala magic

Regular chapatti dough

METHOD
Mix all the ingredients for stuffing in a bowl.
Make equal parts of dough and roll out small discs. Place a good quantity of stuffing in the center and cover with another disc.
Roll out with the help of dry flour.
Roast on a tawa and then fry using ghee.
Serve hot with tomato garlic chutney.

KEEMA PARANTHA

Enjoy this nonveg parantha anytime...it's tasty and super easy..

INGREDIENTS
For stuffing...
250 gms mince of your choice
3 medium onions very finely chopped
3 green chillies chopped
2 tsp ginger garlic paste
1 tsp red chilli powder
1 tsp garamasala powder
Juice of 1 lemon
Chopped corriander leaves
Salt to taste

For the dough...
3 cups of whole wheat flour
3 tbsp oil
Salt
Water for kneading
Mix all these and form a semi soft smooth dough...cover and let it rest till your stuffing is prepared and cooled.

METHOD
Mix all the ingredients mentioned in the stuffing section in a wide pan except lemon juice and corriander leaves.
Mix well and then turn on the flame. Keep sauteing and stirring till the mixture is dry and cooked. Pls do not cover and cook.
Let this cool a bit and then add the lemon juice and chopped corriander leaves.
Allow this mix to cool completely.

Divide the dough to equal parts.
About 14 parts.. approx depending how thick or thin you want the paranthas to be.
Roll out small discs and keep aside. Take one disc and place enough quantity of stuffing in the centre. Cover with another disc. Seal edges and roll out to your desired thickness.
Roast over a hot tawa and then fry pouring ghee till golden and crisp.
Serve with onions and green chutney.

GUD KA PARANTHA ( JAGGERY)

The best option to satisfy your sweet tooth..

INGREDIENTS
For stuffing...
1 cup grated jaggery.
2 tsp fennel seeds crushed
1/2 tsp cardamon seeds crushed
1/4 cup grated coconut
Ghee for frying

For the dough...
2 cups whole wheat flour
3 tbsp powdered sugar
3 tbsp oil
1 tsp salt
Water for kneading
Mix all these to form a soft dough. Keep aside for a few mins.

METHOD
Lightly roast the grated coconut.
Let it cool. Then mix all the ingredients with jaggery.
Divide the dough to equal parts.
Roll out small discs. Place a disc and put a good quantity of stuffing in the center. Cover with another disc. Seal the sides very very well. Roll out with the help of dry flour. Roast over a tawa and then fry with ghee till golden and crisp. Serve hot.

PYAAZ KE PARANTHE

You won't find this recipe as a commonly made one...actually only a few people know this version of paranthas...you should be one of them.

INGREDIENTS
For stuffing...
4 Large onions very finely chopped
2-3 tsp red chilli powder
Salt to taste
1/2 tsp chat Masala
1/4 th tsp garamasala powder

For dough..
2 cups whole wheat flour
2 tbsp oil
Salt to taste
Water for kneading as required
Mix these ingredients to form a regular chapatti dough. Set aside to rest.

METHOD

In a large bowl mix all the ingredients except salt.
Mix throughly.
Do not add salt.
Roll out small discs of equal parts of the dough.
Place one disc and put the filling mixture in the centre.
Now add salt just enough for one parantha. Mix lightly. Sprinkle dry flour over this and then place the other disc over.
Use more dry flour and roll lightly into a parantha.
Fry on a tawa or pan with drizzling of ghee till golden and crisp. Serve with tomato ketchup.

ALOO PARANTHA

Everyone loves aloo paranthas..from a small child to an adult...it's almost a universal favourite...this is my take of the many available recipes..

INGREDIENTS
For the stuffing...
500 gm potatoes boiled and mashed
2 large onions
2-3 green chillies chopped
1 tsp anardana lightly roasted and crushed
1 tsp cumin seeds
1 tsp carrom seeds
Salt to taste
2 tsp Chaat Masala
4 tbsp chopped corriander leaves
1/2 tsp garam masala powder
Ghee for frying
Butter and curds  for serving.

For the dough...
2 cups wheat flour
1/2 cup all purpose flour ( maida this is optional)
Salt to taste
3-4 tbsp oil
1/2 cup milk
Water to knead as required
Mix all the above ingredients to form a soft dough. Cover with a moist damp cloth and set aside for 15-20 mins.

METHOD..
In a large bowl, mix all the ingredients mentioned in the stuffing section except ghee and curds.
Mix well.
Make equal sized balls of this stuffing.
From the kneaded dough make equal sized balls.
Roll out small discs and keep the stuffing in the centre.
Press in the center and bring the sides of the dough to form a ball. Roll out with the help of dry flour to your required thickness.
Do not press hard whilest rolling or else the stuffing will pop out . Fry on a hot tava on both sides till golden and crisp.
Serve hot with butter and curds and pickle.
Enjoy..

GREEN PEAS AND CAPSICUM PARANTHA

This is not a very regularly tried out recipe...but surely th best way to make children eat peas,,,

INGREDIENTS

For stuffing..
2 cups of shelled green peas corasley ground
1cup finely chopped capsicums [green or red or yellow or all mixed]
2 tbsp finely chopped onions [optional]
2 tbsp paste of green chillies and 1 tbsp cumin
2 tsp amchoor powder
1 tsp carrom seeds [ajwain]
2 tsp garam masala powder
salt to taste
3 tbsp chopped corriander leaves

For dough...
2 cups whole wheat flour
1 cup maida [all purpose flour]
2 tbsp oil
1tsp salt
water as required to form dough
mix all the ingredients except water, to form a dough like normal chapatti dough.
Pls add water gradually.
keep aside to rest

Mix all the ingredients for stuffing in a bowl'
Adjust salt.
Make equal sizes balls from the dough.
Roll out small discs, place a good amount of stuffing in the centre, cover with another dough disc.
Seal from all sides and roll it to a thick parantha with the help of dry flour.
Fry on a hot tawa or pan using pure ghee. Serve hot with curds.

PANEER PARANTHA

An absolute favourite panjabi breakfast recipe....go ahead and give it a try...

INGREDIENTS
For stuffing...
500 gms paneer (mashed)
2 medium potatoes boiled and mashed
2 green chillies finely chopped
2 tsp red chilli flakes
3-4 tbsp finely chopped corriander leaves
1 tsp garam masala powder
1 tsp black pepper powder
2 tsp chaat masala
salt to taste

For dough...
2 cups whole wheat flour
1 cup maida (all purpose flour)
salt to taste
2 tbsp oil
3 tbsp curds
water as required for kneading

Ghee for frying the paranthas

METHOD

Mix all the ingredients mentioned for the dough in alarge bowl. Do not add water first.
We need a soft dough, so add the water gradually as needed. Cover the dough with a damp cloth and let it rest for 20 mins.


Mix all the ingredients mentioned for stuffing in a bowl. adjust salt as per your taste.
Make equal portions of the dough and the stuffing. Roll out a small disc from the dough place enough stuffing in the middle bring together to form a ball. Use dry flour to roll the parantha. Please be very gentle whilst rolling else the stuffing might fall out.
Fry on a tawa or pan applying ghee on both sides till golden and crisp,

Enjoy with butter and pickle.

POMFRET FRY

This is the simplest and the tastiest way to fry up a POMFRET....pls do try it without any hesitation as there is no use of any masala but trust me...you will never ever use any other way of frying a POMFRET after trying out this recipe.

INGREDIENTS

3-4 Medium size POMFRET
( Keep it whole just get the interior clear and make slits on both the sides of the fish  3 or 4 slits on each side is enough)
Salt to taste
Pepper powder
Pure ghee ( no substitute pls)
Lemon juice

METHOD

Clean and drain and dry out the fish as much as you can.
Marinate it with salt.... just salt
Apply well in the slits and over it's surface.
Marinate both the sides.
Set aside for about 1 hour in the fridge.
In Flat non stick pan heat ghee.
Lay in the fish and cover immediately.
Let it fry on medium heat till golden and crisp.
Then flip. Fry the other side same as the first side.
Serve by pouring a little hot ghee and a liberal sprinkle of black pepper powder and lemon juice.
Enjoy with phulkas .
This is the taste of heaven...literally.

SURMAI FRY

This is a  my classic version of the different fish fry recipes that are available..must try

INGREDIENTS

500 gms thinly sliced surmai fish ( king fish)
2 tbsp green masala ( corriander leaves,2 green chillies,8 cloves garlic)
1 tbsp corriander and cumin powder
1 tsp red chilli powder
1 tsp turmeric powder
2 tbsp lemon juice
Salt to taste
Oil for frying
( If you want the outer layer crisp,add 2 tbsp gram flour)

METHOD

Wash and clean the fish pieces and Pat dry.
In a bowl mix all the masalas and salt ( add gram flour( besan) if you want it crisp)
Add lemon juice as well.
Marinate the fish pieces with this mix and set aside for 1 hour.
Heat oil in a flat pan. Reduce the flame to medium and fry the fish pieces 3-4 at a time. Crisp one one side and then flip.
Fry evenly and remove.
Serve hot with coconut chutney.

Addition ...
Peel 3 potatoes and slice to roundles. Apply some salt.
Half fry in oil. Drain and remove
Mix these roundles in the remaining fish masala coat well and refry in the oil that remains after frying the fish. Make crisp and serve along side the fried fish....

FISH SALAN

This is a super quick preparation that can be done in minutes. Just one point to remember...if you are using prawns for this salan you have to add them in the beginning. I will add in the brackets so pls refer.

INGREDIENTS

500 gm fish ( salmon,rawas,prawns or any firm flesh fish of your choice)
Grind to paste..
1/ 2 freshly grated coconut
1 green chilli
8-10 cloves garlic
2 tsp cumin

2 medium tomatoes ( ground to paste)
6-8 black kokum ( soaked in a little water)
2 tbsp corriander and cumin powder
1 tbsp red chilli powder
1/2 tsp turmeric powder
1 tsp mustard seeds
8-10 curry leaves
Salt to taste
6-8 tbsp oil
2 tbsp flour mixed with 1/2 cup water (in the authentic recipe bajra flour was used..but you can use wheat flour too try not to use any other flour pls)

METHOD

Clean and wash the fish and sprinkle with a little salt and turmeric powder.
In a wide pan heat oil, splutter mustard seeds and Curry leaves. ( If you are using prawns add in the shelled prawns at this stage) For any other fish continue in the following way ..
Add in the ground coconut paste. Saute well. Now incorporate the dry masalas, and tomato paste and saute again till the oil starts separating. Add the soaked kokum and the fish pieces. Give it one final stir.. add enough water ( as much of gravy as you want). Adjust salt.
Bring to a boil and add the flour slurry. Just shake the pot and pls do not stir vigourously ...this will break the fish.

One boil and the fish salan is ready to be served.
Tastes best with chapattis and yellow rice. ( 1 cup of rice and 1/4 cup of masoor dal washed and cooked with turmeric powder and salt till done).

BOMBIL FRY ( BOMBAY DUCK)

Since we will get plenty of fish now...I'm sharing this recipe which I hope you all will try and love.

INGREDIENTS

750 gm medium size bombil
( About 12-15 pieces) cleaned and washed and dried by wrapping them in a kitchen towel .
2 tbsp green masala ( a handful of corriander leaves,2-3 green chillies,8-10 cloves garlic ground to paste)
1 tbsp corriander powder
1 tsp red chilli powder
1 tsp turmeric powder
Juice of 1 lemon
Salt to taste
1/3 cup rice flour
1/4 cup bajra flour
Oil for frying

METHOD

Completely dry the washed bombil, then marinate them with green Masala,dry spices,salt and lemon juice for 30 mins.
Heat oil in a flat pan, mix both the flours in a flat plate and add a little salt. Pick up each marinated bombil and roll in this flour. Make sure they get completely coated with the flour. Drop them in hot oil. A few at a time. Let one side get crisp..only then fill to other side.
Drain and serve hot.

DAHI BATATA PURI

Try this recipe..and you will realize that you can make the best dahi BATATA Puri athome .

INGREDIENTS
500 potatoes boiled and mashed
Fluffed up puris ( Pani Puri ones) as many as you need
1 cup boiled moong
2 cups boiled white vatana( peas)
( To be soaked for atleast 5 hrs and then pressure cooked with salt and turmeric)
Home made Chaat masala
( Dry roast 6 tbsp corriander seeds,2 tbsp cumin seeds,6-8 whole red kashmiri chilli. Cool and dry grind . While grinding add 1 tbsp black salt. You can prepare this in advance)

500 gm thick curds whisked with 4 tbsp sugar and 1 tsp salt and a little milk to adjust consistency.
Tamarind chutney ( recipe in aloo TIKKI chat recipe)
Red chilli powder.
Finely chopped corriander leaves for garnish.

METHOD
Mash the boiled potatoes add a little salt and red chilli powder.
Make holes in the Puri and fill the potatoes in them. ( Half full)

Pour boiled vatana ( ragada)
And then pour tamarind chutney and loads of curds.Sprinkle red chilli powder and
Sprinkle liberally the chat masala ( above recipe).
Garnish with boiled moong and chopped corriander.
Enjoy the fruits of your labor.

The Chaat masala recipe shared here is the most important ingredient here. Pls do not replace with ready-made one available in the market.

SEV BATATA PURI

A favourite street food of all..

INGREDIENTS
250 gms flat puris
250 gm boiled potatoes
Tamarind chutney
Green chutney
Red chutney ( grind together 10 cloves of garlic and 2 tsp red chilli powder and a little salt)
100 gm fine sev
1 cup finely chopped onion

Mix together
2 tsp black salt
1 tsp regular salt
2 tsp chat Masala

1/2 cup finely chopped corriander leaves
Lemon juice
Finely chopped raw mango ( seasonal)

METHOD
In a flat plate place puris.
Slice potatoes in a way that one piece can be placed on one Puri.
Place potato pieces over puris.
Sprinkle with a little salt mix.
Then spread chopped onions over. Pour dots of red chutney.
Then pour spoon ful of tamarind chutney and green chutney as needed. Cover with a layer of fine sev and sprinkle the salt mix according to your taste.
Squeeze lime juice all over.
Finish with chopped corriander and raw mango ( if available).

Enjoy..

ALOO TIKKI CHAAT

Let's do some Chaat recipes this week...

INGREDIENTS

 

500 gm potatoes boiled and mashed
4 slices of bread
4 green chillies
1 tsp cumin seeds
1 pinch asafoetida
1 tsp turmeric powder
1 tsp chilli flakes
2 tbsp corn starch
3 tbsb chopped corriander leaves
Salt to taste
Oil for shallow frying

For assembling..
Chopped onions
Chopped corriander leaves
Chaat masala
Thin sev

For topping

1/2 cup tamarind and jaggery chutney
To make this...
Boil 1 cup grated jaggery and 15 deseeded dates and a lemon sized ball of deseeded tamarind with a cup of water. When the jaggery dissolves and the dates get soft allow it to cool. Blend and strain. To the strained mix add 1/2 tsp black salt,1/2 tsp regular salt,1 tsp red chill powder 1/2 tsp roasted cumin powder and 1/4 tsp dry ginger powder. Mix well..

1/2 cup green chutney
For this just grind 1 cup corriander leaves with 3-4 green chillies,5-6 cloves garlic,salt and 5-6 tbsp thick sev or gathiya. Blend well and use.

1-2 cup of curds...
For this just whip the regular thick curd with 2-3 tbsp sugar and salt to taste, add a little milk to adjust consistency.

Method for aloo TIKKI

In a bowl mix the mashed potatoes with the rest of the ingredients. Everything except oil. Crush the bread slices or grind in a mixer and then mix well. Make tikkis from this mix and shallow fry in oil till golden and crisp.

For plating...

Place the TIKKI on the serving plate...and press with your fingers..just to flatten it .
Then add the tamarind chutney and green chutney.. as per your taste...top it with curds and finally garnish with chopped corriander leaves and chopped onions and Chaat masala and sev...
Enjoy ....

PAPDI CHAAT

This recipe is quite easy to make if you have the chutneys ready.
I have shared the tamarind chutney and green chutney recipe in the aloo TIKKI recipe .
Pls follow that.

INGREDIENTS

3-4 boiled and mashed potatoes
250 gms flat puris
Tamarind chutney
Green chutney
Whisked curds ( recipe in aloo TIKKI Chaat recipe)
Chaat Masala
Red chilli powder
Salt to taste
Sprouts ( channa, moong )
Chopped corriander leaves
Any sev of your choice
1/2 cup fresh pommogranate

METHOD

In a bowl mix the mashed potatoes with 1 tsp salt, red chilli powder,Chaat Masala. Keep aside.
In a flat bowl make layers as follows.. curshed puris,mashed potatoes,green chutney, tamarind chutney, curds sprouts. Repeat one more
layer. Finally garnish with chopped corriander,sev and pommogranate.

CHICKEN BLACK PEPPER

Try this recipe if you are in a mood to experiment something new..

INGREDIENTS
500 gm boneless chicken strips
2 tsp ginger garlic paste
2 tbsp corn starch
1 egg
3 -4 tsp freshly crushed black pepper
3-4 green chillies slit
1 tbsp finely chopped garlic
1/2 cup chicken stock
2 tbsp corn starch
1 tsp soya sauce
Salt to taste
3 tbsp oil

METHOD
Wash and drain the chicken, mix in the ginger garlic paste, little salt,1 tsp crushed pepper, egg and 2 tbsp corn starch. Marinate for atleast 1 hour.
Deep fry this chicken in batches till golden and crisp.
Just before you want to serve this recipe complete the next step.
Heat oil in a wok...add chopped garlic,saute then add the remaining black pepper and slit green chillies. Tip in the fried chicken and the chicken stock.
Bring to a boil and add the corn starch slurry. When the gravy thickens...it is ready to be served...
Enjoy it with steamed rice,fried rice or noodles.

CHICKEN LOLLYPOP

You can never refuse this type of fried chicken..ever

INGREDIENTS
500 gms chicken wings made to lollypops
1 tbsp ginger garlic paste
1 tbsp soya sauce
1 tsp red chilli powder
1 tsp allspice powder
2 tsp finely chopped corriander
1 egg
4 tbsp corn starch
2 tbsp all purpose flour
Salt to taste
Oil for deep frying

METHOD
Marinate the chicken wings by mixing all the above ingredients except the corn starch and all purpose flour. For best results keep aside for atleast 2 -3 hours in the refrigerator.
After the marination is complete mix in the corn starch and all purpose flour. Coat well.
Heat oil in a deep vessel, drop in the marinated chicken a few pieces at a time. Pls do not over load the oil with too many pieces.
Do not stir immediately...wait for one side to get crisp....then turn and fry till evenly browned and crisp.
Remove on a kitchen paper to drain the excess oil.
Serve hot with shezwan chutney and/ or ketchup.

CHICKEN 65

This is my version of an Indian Chinese gravy which many prefer to have with fried rice or on it's own as a semi dry starter.

INGREDIENTS

500 gm boneless cut to cubes
2 tsp ginger garlic paste
2-3 whole red chillies
4 tbsp curds ( whipped)
2 tsp red chilli powder
8 cloves garlic
2 tsp soya sauce
3 green chillies slit
2 onions diced

10 curry leaves
2 capsicums diced
Salt to taste
1 cup chicken stock
2-3 tbsp corn starch
4-5 tbsp oil

METHOD

Wash and drain the chicken,marinate with a little salt and ginger garlic paste and curds. Marinate for 1-2 hrs. Crush the garlic in mortar and pestle with red chilli powder and a pinch of salt.
Heat oil in a wok.
Add whole red chillies,and diced onions ,curry leaves
Do not cover. After 5-7 mins add the soya sauce and chicken stock. Make a slurry form corn starch and water.
When the chicken gravy comes to a boil add this slurry and mix well.
Adjust salt and thickness.
Serve hot with fried rice or noodles.

and diced capsicum and garlic and chilli paste. Saute for a minute. Immediately add the marinated chicken. Saute well. Keep the flame high.

CHICKEN MANCHURIAN

The simplest and easiest way to enjoy fried rice and noodles ...

INGREDIENTS
500 gms boneless chicken cut to small cubes or strips
2 tsp ginger garlic paste
3 tbsp finely chopped garlic
6-8 green chillies slit
2 capsicums diced
2 onions diced
4 tbsp soya sauce
2 tbsp chilli sauce
1 tsp sugar
Salt to taste
Chopped spring onions for garnish.

Oil for deep frying
3 tbsp corn starch
1 egg
2 tsp pepper powder
1 tsp salt

METHOD
Wash and drain the chicken.
Marinate the chicken with ginger garlic paste,salt,pepper powder,egg and corn starch.
Keep for atleast 1 hour.
After the chicken is marinated, heat oil in a wok...so as to deep fry the chicken pieces.
Drop only a few pieces at a time.
Drain and keep aside.
Do not fry the chicken in one lot.

In another wok...heat 3-4 tbsp oil ..add garlic and saute till pink. Then add the onions and capsicum. Saute for 2 mins. Keep the flame high.
Add green chillies and the fried chicken. Make a slurry of 2 tbsp corn starch and water.
To the chicken mix add soya sauce .
If you want a good quantity of gravy then add water or stock.
If you want semi dry then just add a cup of water or stock.
Bring to boil. Add sugar and chilli sauce. Quickly incorporate the slurry mixing continuously.
As soon as I the gravy thickens...adjust salt and serve immediately...garnish with chopped spring onions.

CHICKEN HAKKA NOODLES

Children are always happy to see a bowl of noodles so give them what they like...

INGREDIENTS

2cups of boiled hakka noodles (veg or egg your choice)
1 cup each .....
 carrots
spring onions
cabbage
these veggies to be cut to strips (matchstick cut)
3-4 green chillies slit
2tbsp sliced garlic
2 tbsp soya sauce
2 eggs scrambled
1 cup boiled and shredded chicken
salt to taste
4-5 tbsp oil
(to make shezwan noodles all you need is 2 tbsp shezwan chutney)

METHOD
In a wok heat oil, add garlic and saute. Then add the veggies and saute for 2 mins.
Add slit green chillies and noodles. Toss well. Add soya sauce and toss. Finally add the scrambled eggs and shredded chicken and
give it a final toss.

 (If you want to make shezwan noodles add in the shezwan chutney with the soya sauce)

CHICKEN FRIED RICE

The love for a good bowl of fried rice is most welcome always...

INGREDIENTS
3 cups of basmati rice ( boiled till 80% done and cooled)
1 cup finely shredded cabbage
1/2 cup finely chopped carrots
2 cups chopped spring onions greens and white separately chopped
3 tbsp finely chopped garlic
3 eggs scrambled
5-6 green chillies slit
2 tsp black pepper powder
1 cup boiled and shredded chicken
3-4 tbsp oil
Salt to taste
MSG ( optional)

METHOD
In a large wok..heat oil add garlic,and saute till pink. Then add slit green chillies, carrots and saute again for a couple of minutes. Then add the cabbage and white of spring onions. Fry for another couple of minutes.
Now add the pepper powder, scrambled eggs and boiled rice and msg if you are using it.
Tip in the shredded chicken and toss well. Just before getting the wok off the flame add the spring onion greens. Give a final toss and serve hot with the gravy of your choice.

CHICKEN MANCHOW SOUP

Let's start with Chinese
This is for all Chinese lovers.

.

INGREDIENTS
1/2 cup each...
Finely chopped..
Cabbage
Carrots
Mushrooms
Bell peppers

Spring onions

(All
Boiled sweet corn
Boiled shredded chicken

finely chopped)

2 tbsp very finely chopped ginger
4 tbsp very finely chopped garlic
1 tsp pepper powder
1 tsp msg
3 -4 cups chicken stock

1 egg ( beaten)

3 tbsp corn flour

2 tbsp oil
Water..
Salt to taste
4 tbsp soya sauce
2 tbsp red chilli sauc

METHOD
IN a large pot heat oil, add ginger and garlic. Saute till light golden , then add carrots,cabbage,bell pepper, mushrooms,corn and shredded chicken.
Saute lightly.
Then add the chicken stock.
Bring to boil. Add soya sauce and red chilli sauce,pepper powder,msg. Bring to boil and incorporate the beaten egg stirring continuously. Make a slurry of corn flour and a little water.
Add this to the boiling soup.
Cook for another 2 mins.
Adjust salt.
Serve pipping hot with fried noodles.
Enjoy.

TOMATO OMLETTE

When you want to make something wholesome in a jiffy...

INGREDIENTS
2 cups chickpea flour
1/2 cup sooji (semolina)
2 onions finely chopped
2 tomatoes finely chopped
2 green chillies chopped
3 tbsp chopped corriander leaves
2 tsp finely chopped ginger
1 tsp red chilli powder
1 tsp garam masala powder
2 tsp oregano
Salt to taste
Oil for frying
Water for making batter

METHOD
In l large bowl mix all the ingredients except oil.
Add water slowly, and mix.
The batter should be like dosa batter. Mix well and set aside for 10 mins.
Heat a non-stick pan, spread a ladle full of batter and spread thin. Lower the flame to medium.
With a spoon drop oil on all the sides of the pan.
Let one side get golden, then flip. Cook for 2 more mins.
Tomato omlette is ready.
You can also spread grated cheese over this omlette while it is still in the pan. It tastes even better...
Enjoy with shezwan tomato ketchup.
( Just mix 2 tsp of shezwan chutney with 5-6 tbsp of tomato ketchup).

CHICKEN HOT AND SOUR SOUP

Many people have made this soup their favorite...it's time you made it yours too...

INGREDIENTS.
1/2 cup each
Shredded cabbage
Capsicum
Carrots
Spring onions
Mushrooms
Boiled shredded chicken

2 tbsp very finely chopped ginger
2 tbsp very finely chopped garlic
2 tbsp vinegar
3 tbsp chilli sauce
1 tsp sugar
2 tsp black pepper powder
3 tbsp soy sauce
3-4 tbsp corn flour
4 cups chicken stock
Salt to taste
2 tbsp oil

METHOD
In a large pot heat oil, add ginger and garlic. Saute well.
Then add capsicum,cabbage and mushrooms. Saute for 2-3 mins.
Then add boiled CHICKEN and spring onions.
Add chicken stock and sauces.
Bring to a boil.
Add vinegar,sugar pepper powder.
Make a slurry of corn flour and water.
Add to the boiling soup.
Mix well adjust salt.
When thick ..get it off the flame and serve hot...
Your hot and sour soup is ready.

MEDU WADA

This is an authentic recipe for making medu wadas easily athome.

INGREDIENTS
2 cups white urad dal
1/2 cup channa dal
4 tbsp rice flour
1 medium onion chopped
2 green chillies chopped
2 tsp jeera ( cumin)
8-10 curry leaves chopped
8-10 crushed pepper corns
2 tsp chopped ginger
1 tsp fruit salt
Salt to taste
Oil for deep frying

METHOD
Wash and soak the dals for atleast 5-6 hours.
Drain the dals, and grind in a mixie to a nearly smooth paste.
Remove in a wide bowl. Add chopped onions,green chillies,crushed pepper,chopped curry leaves,chopped ginger,cumin and salt to taste and fruit salt.
Beat this mix very very well till it turns light and seemingly fluffy.
Heat oil in a kadai.
When the oil becomes hot, turn the flame to medium, and drop the wadas by wetting your hands in water and taking a dollop of the batter and pressing your thumb in the middle to make a hole.
Drop in hot oil and fry till golden and crisp.
Serve with coconut chutney and sambar.

MASALA FILLING for MASALA DOSA

Very tasty filling for a Masala dosa.

INGREDIENTS
5-6 medium size potatoes boiled and roughly mashed
2 medium onions sliced
3-4 green chillies chopped
1 tbsp grated ginger
10 curry leaves
1 tsp mustard seeds
2 tsp cumin seeds
1 tbsp channa dal
1 tbsp white urad dal
1 tsp turmeric powder
1/4 tsp asafoetida
1 tsp sugar
1 small tomato chopped
Chopped corriander leaves
Salt to taste
3 tbsp oil

METHOD
Heat oil in a karahi.
Splutter mustard seed,channa dal, urad dal, asafoetida,cumin seeds ,green chillies,grated ginger and saute till aromatic.
Add sliced onions and saute till the onions are soft. Add turmeric and tomatoes.
Saute till tomatoes are a little soft.
Tip in the mashed potatoes,salt and sugar. Mix very very well.
Cover and simmer for 5-7 mins.
Garnish with chopped corriander leaves.
Use as a filling to make masala dosa. Enjoy.

PRAWNS TAWA PULAO

One of the few popular street food recipes that everyone loves....only with a prawn twist.


INGREDIENTS
3 cups basmati rice
1/2 cup shelled green peas
250 gms shelled and deveined prawns
2 medium size onions sliced
3-4 slit green chillies
2 small tomatoes chopped
3 tsp chopped garlic
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
1/2 tsp corriander powder
1/2 tsp cumin powder
1 tsp garam masala powder
salt to taste
6 tbsp oil
3 tbsp chopped corriander


METHOD

Wash the rice and soak it for one hour. Boil 2 cups of water and add 1 tsp salt.
Add the soaked rice to the boiling water and cook till the water gets dry. Put the flame off.
Set aside to cool completely. If you like rice that is non sticky you can use the drain method to cook the rice.
Marinate the prawns with ginger garlic paste and a little salt.
Heat oil in a wide pan, crackle cumin seeds, then add sliced onions,slit green chillies, chopped garlic. Saute well. Then add the marinated prawns, tomatoes green peas and all th powdered spices. Saute well. When the prawns turn opaque, tip in the par boiled rice. Toss well so that everything mixes with the rice evenly. Cover and simmer for 5 mins. Garnish with corriander leaves and serve hot with raita of your choice.

IDLLI

A perfect recipe for making super soft idllies always.

INGREDIENTS
3 Cup boiled rice (ukde chawal)
1 cup thick poha ( flat rice)
1 cup cooked rice
1 cup white urad dal
Salt to taste
A little oil

METHOD
Wash and soak the rice and urad dal separately for atleast 6 hours. If you can soak overnight, nothing like it.
Drain the rice and grind smooth with little water if needed. Soak the poha for 30 mins and drain.
Grind this drained poha and the cooked rice with the soaked rice.
Drain and grind the urad dal to a smooth paste, mix this with the rice Batter and mix well.
Make sure that you use a large vessel for this batter mix.
Cover and keep in a warm place to ferment for 6-8 hours.
When fermented the batter is ready to make idllies. Add salt and mix well.

Place a idlli cooker on flame with water in it. The water should be just under the first idlli plate.
Grease the idlli moulds with little oil,and pour a ladle full of batter in the mould.
Complete all the trays in this way. Cover and cook for 18-20 mins. Check the idllies with a toothpick. If it comes out clean it means that the idllies are done.
Remove from the idlli cooker and sprinkle water for them to cool faster. Demould and serve hot with chutneys and sambhar.

Pls note...if you are using a regular pressure cooker...pls do not put the whistle on the lid.
Allow the steam to release through the whistle vent.

C0CONUT CHUTNEY

This is a chutney that can be enjoyed with any south Indian snack..Idlly,dosa,meduwada,etc.

INGREDIENTS
1 fresh coconut scraped
3-4 cloves of garlic
3-4 green chillies
12-15 curry leaves
1 tsp chopped ginger
3 tsp roasted channa dal
Salt to taste

For tempering
3 tsp oil
1 tsp mustard seed ( Rai)
2 tsp white urad dal
5-6 curry leaves

2 whole red chillies

 

METHOD
In a mixer grind together all the ingredients mentioned above... except the ones for tempering.
Add a little water and grind to a fine paste.
Remove in a bowl.
Heat oil and splutter mustard seeds,and white urad dal and Curry leaves. Pour immediately over the chutney and cover.
The chutney is ready.

SAMBHAR.

This is a complete home made sambhar recipe. I am sharing with you all the recipe for sambhar and sambhar powder, after this you will never buy ready-made sambhar powder.

INGREDIENTS FOR SAMBHAR POWDER
3 tbsp channa dal
3 tbsp white urad dal
5-7 kashmiri red chilli
12-15 curry leaves
2 tsp fenugreek seeds
3 tsp corriander seeds
1/2 tsp asafoetida
1 tsp turmeric powder
Method.
Dry roast all the above mentioned ingredients except asafoetida,curry leaves and turmeric powder. Allow it to cool and then dry grind to a fine powder.
While grinding add the curry leaves and asafoetida and turmeric powder.
You can store this masala for weeks in an air tight bottle.

INGREDIENTS FOR SAMBHAR

1 cup arhar dal ( tur)
1 medium tomato chopped
1 tsp cumin seeds
1 small onion chopped
A pinch of asafoetida
8-10 curry leaves
3-4 tbsp tamarind pulp
Salt to taste
2 tsp sugar or jaggery
3 tbsp sambhar powder
Salt to taste
Chopped corriander leaves
Oil

METHOD
Wash and soak the dal for 30 mins.
Pressurecook the dal with a pinch of turmeric and a little oil.
Cook till smooth.
In a vessel heat 3 tbsp oil.
Splutter cumin seeds, asafoetida,curry leaves.
Saute onions till pink.
Add the the chopped tomatoes and cook till soft. Add the sambhar powder and tamarind pulp. Saute well.
Now add in the boiled dal and salt. Bring to a boil. Mix well.
Adjust salt. Add sugar / jaggery and simmer for 8-10 mins.
Garnish with chopped corriander leaves.
Serve hot with idlli or dosa or meduwada....

DOSA

This is the base for all types of dosas. Plain,masala,Mysore,utappa.

INGREDIENTS
2 cups rice ( any rice can be used)
2 cups boiled rice ( ukde chawal)
1 cup white urad dal
1/2 cup channa dal
2 tbsp fenugreek seeds ( methi)
Salt to taste .

METHOD
Wash and soak the rice and dals separately overnight.
You can mix both type of rice together, but pls soak the dals separately. Also add the fenugreek to the dal while soaking.
In the morning drain the rice and grind smooth. Add little water while grinding. Pls do not make the batter runny .
Drain the dals and grind smooth.
Mix the dal batter with the Rice batter.
Make sure that you use a large vessel as the batter will rise.
Cover and keep the batter in a warm place over night.
Just before making the dosas add salt. Mix well.
Heat a non stick tawa or a dosa tawa and grease it. Pour a ladle full over it and spread in circular motion to as thin as possible.
Let it get crisp and golden brown. If you have made the dosa very thin....then you don't need to flip the dosa. One side roasting is enough.
Apply butter or ghee and roll and remove. Serve with chutneys d sambhar.

GRILLED SANDWICH

Ingredients

500 gm boiled and mashed potatoes
1 cup grated cabbage

1/2 cup finely chopped green capsicum
4 tomatoes thinly sliced to roundels
1 tsp black pepper pwd
salt to taste
1 tbsp oregano
2 tsp chilli flakes
2 tsp chat masala
Butter
Bread of your choice ( brown, multigrain, white etc)
Grated cheese 250gms (cheddar+mozzarella)

Method 

In a bowl mix all the ingredients thoroughly except tomatoes
butter both slices of bread  spread the mixture of mashed potatoes lay 2-3 slices of tomatoes and cover it with the other slice of bread and grill till crisp.Serve with tomato sauce and green chutney

Chore ki kadhi ( blackeye bean)

This is a traditional recipe which is made in our family since many many years. I have learnt it from my mom

INGREDIENTS
250 gms chora or chawli or black eye beans ( whatever you call it)
6 tbsp roasted peanut skin removed
2 tbsp white sesame seeds
6-8 whole kashmiri red chilli
4 tsp corriander seeds
2 tsp cumin seeds
12-14 cloves garlic
A pinch of turmeric
5-6 tbsp tamarind pulp
Salt to taste
6 tbsp oil
A few curry leaves
3 cups coconut milk

METHOD
Wash and soak the chora for atleast 2 hours in warm water.
Dry roast the ground nuts,red chillies, sesame, corriander seeds,cumin seeds till the turn crisp.
Allow it to cool and then grind to a very very fine paste along with garlic cloves. Add little water if needed. But the paste should be super smooth.
Pressure cook the soaked chora with very little water and a little salt. They should be soft but not mushy.
Heat oil in a deep pan.
Crackle curry leaves, and saute the ground masala paste till it turns aromatic and oil starts coming above. Stir continuously. Add the boiled chora and tamarind pulp. Saute well. Adjust salt.
Finally add the coconut milk. Bring to a boil and turn off the flame. Do not over cook after adding the coconut milk.
Serve with jeera rice.

METHI PARANTHAS

If you have school going children this is a very good option for their tiffin. Otherwise a great breakfast option too.

INGREDIENTS
2 cups whole wheat flour
1 cup besan ( chickpea flour)
2 cups washed and chopped methi leaves ( fenugreek)
2 green chillies very finely chopped
2 tsp ginger garlic paste
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp garamasala powder
2 tsp Chaat masala
2 tsp carrom seeds ( ajwain)
1/2 cup curds
4 tbsp oil
Salt to taste
Ghee for frying

METHOD
In a wide vessel put the wheat flour and besan. Make a well in between and add the rest of the ingredients. Knead to a semi soft dough. Add a little water if needed. Cover the dough and set aside for 15-20 mins.
Divide the dough to equal parts
Roll the dough to paranthas using dry wheat flour.
Roast on one side and flip. Then apply ghee and turn. Make them as crisp or lightly fried as you want.  Healthy and tasty paranthas are ready. Enjoy with butter and ketchup.
Pls note that if you cannot get fresh methi leaves you can substitute it with kasuri methi.
Just soak the kasuri methi in some water for 10 mins. The measurement will be half as compared to fresh methi ie 1 cup instead of 2 cups.

PANEER PAKORAS

This is my take on the paneer pakoras which are usually quite taste less most of the times

INGREDIENTS
500 gms paneer ( cottage cheese)
2 tbsp whisked curds
1 tsp red chilli powder
1 tsp Chaat masala
A pinch of garamasala
Salt to taste
Oil for deep frying

Cut the paneer to  2 inch cubes and then slit these cubes from the middle.
Mix all the above ingredients in a bowl and marinate the paneer in it for about 30 mins.

Make a chutney by grinding 2 green chillies,a small bunch of corriander leaves 3 cloves of garlic and salt. Don't add too much water while grinding.

INGREDIENTS for batter.
1 1/2 cup chickpea flour
4 tbsp corn flour
1/4 tsp bi carbonate soda
Salt to taste
1/2 tsp chilly powder
1/2 tsp carrom seeds
Water as required
Make a batter from the above ingredients. Not to thick nor too runny.

Once the paneer is marinated,
Take each piece and apply the green chutney in between.
Heat oil in a karahi.
Dip the paneer pieces in the chickpea batter and drop them in the hot oil. Pls do not over crowd the oil. 4-5 pieces at a time on medium heat .
Fry till both sides turn golden and crispy.
Remove on a kitchen paper to drain excess oil.
Serve hot with garam masala chai and ketchup.

Mutton ghee roast

THIS IS A CLASSIC MUTTON RECIPE. YOU CAN NEVER GO WRONG WITH THIS ROAST RECIPE.

INGREDIENTS for mutton.
1 kg mutton
2 tbsp garlic paste
1 tbsp Ginger paste
1 tsp turmeric powder
Salt to taste
2-3 tbsp ghee

Ingredients for Masala
4-5 red whole kashmiri chilli
1 tbsp corriander seeds
2 tsp cumin seeds
1 tbsp fennel ( saunf ) seeds
1/2 tsp fenugreek seeds ( methi)
1 tbsp pepper corns
1 tbsp mix whole garamasala
2 onions
4-6 cloves garlic
1 tbsp tamarind pulp

Curry leaves
1 tbsp Lemon juice
3-4 tbsp ghee
Salt

Method
Clean and wash mutton.
In a pressure cooker heat ghee,
Add turmeric powder and mutton and salt.
Saute for 3-5 mins. Then add 2 cups water. Pressure cook till the mutton is tender.
Allow the pressure to settle on it's own.
Drain the mutton. Keep the stock aside.
Dry roast red chillies, corriander seeds,cumin seeds,fennel seeds, pepper corns,fenugreek seeds,mix whole garamasala till it turns aromatic.
Dry grind this masala.
Chop onions and grind together with the dry masala also add garlic. Blend to a smooth paste.

Heat ghee in a pan. Add curry leaves, and the ground paste .
Saute very well. Add a little water and bhuno well. You can use the mutton stock. Let the oil separate.
Add in the mutton pieces and simmer.
This should be simmered till it gets completely dry. Garnish with chopped corriander leaves and serve with paranthas.

BHAJI GOSHT

A tasty mix of mutton with leafy bhajis.

INGREDIENTS
750 gm mutton
1 bunch dill leaves
1/2 bunch fenugreek leaves
1/2 bunch palak leaves chopped.
2 tbsp ginger garlic paste
2 tomatoes chopped
2 tbsp chopped garlic
2 tbsp corriander and cumin powder
2 tsp red chilli powder
1 tsp turmeric powder
2 tsp garamasala powder
3-4 green slit
2 large onions sliced
6 tbsp oil
Salt to taste

METHOD
Wash and drain the mutton and apply ginger and garlic paste and salt.
Pressure cook the mutton till it is 80% done. Use little water to cook the mutton as we don't want too much of stock.

In a karai heat oil add sliced onions and saute till pink. Add the sliced garlic.
Then add all the powdered spices and tomatoes. Saute well
Tip in all the leaves ( dill, fenugreek,palak) mix well.
Cover and cook till soft.
Now add the cooked mutton and the stock as well.
Add the slit green chillies.
Cover and simmer till the mutton is completely soft and tender.
Enjoy with paranthas.

Badami mutton korma

A rich and mouth watering gravy for the festive season.
A sure shot must try.

INGREDIENTS
1 kg mutton
4 onions sliced
1  1/2 cup almond paste
3 tbsp ghee
2 tbsp mix whole garamasala
3 tbsp garlic paste
2 tbsp ginger paste
2 tbsp rose water with a few strands of saffron soaked in it
1 tsp red chilli powder

For gravy
1 cup yogurt
1 tsp green chilli paste
1 tsp each..
Corriander powder
Red chilli powder
Turmeric powder
2 tsp fresh garam masala powder
Mix all these to the yoghurt

1 cup cream
4 onions sliced
Julienned ginger and chopped corriander leaves for garnish

METHOD
Brown the sliced onions ,drain and grind with the cream.
Keep aside.
Heat ghee and splutter whole garam masala. Add ginger and garlic paste.  When it turns pink add the sliced onions and let them turn pale pink. Add the mutton pieces and salt and saute well.
When the mutton changes color ie.it becomes opaque...add the yogurt mix and the almond paste and mix well.
Add water and let the mutton simmer.
When the mutton is done add the rose and saffron mix.
Finally add the cream mix and get it to one boil stirring continuously. Get it off the flame. Do not over cook after adding cream. Garnish with julienned ginger and chopped corriander leaves.
Serve hot .

AAB GOSHT

Winters are coming and nothing is better than a pipping hot bowl of this soup.

INGREDIENTS
750 gm mutton on the bone
3 tbsp ginger, garlic green chilli paste. ( 2 inch ginger,8-10 cloves garlic,3 green chilli)
2 tbsp mix whole garamasala
6 tbsp kabuli channa soaked for 5-6 hrs
3 tbsp rice
2 medium onions finely chopped
2 tsp whole black pepper
1/2 tsp turmeric
Salt to taste
2 tbsp ghee
Chopped corriander leaves for garnish

METHOD
Wash and drain the mutton, apply ginger garlic and chilly paste and salt.
In a pressure cooker heat ghee, splutter whole garamasala and add onions. Saute till the onions turn translucent. Add the mutton and saute well.
Now add the soaked dals and washed rice,turmeric and whole black pepper.
Cover and pressure cook till the mutton is soft and done. Wait for the pressure to settle and then adjust salt.
Garnish with corriander leaves and lemon wedges.
Enjoy.

LAAL BATATA

A very simple yet flavourful recipe of potatoes ever....

INGREDIENTS
500 gms medium sized potatoes
6-8 dry Kashmiri red chillies ( soaked in water for 1 hr)
1 tsp cumin seeds
1 tsp seedless tamarind(soaked in a little water to make it soft)
8-10 cloves garlic
A pinch turmeric
4 tbsp oil
Salt to taste
Chopped corriander leaves for garnish

For kokum chutney
12-15 kokum (soaked in a little water)
3 cloves garlic
1/2 tsp red chilli powder
Salt to taste

METHOD

Wash and boil the potatoes till just done...ie cooked but firm.
Cut the potatoes to cubes and sprinkle salt over them and toss so that the potatoes are coated evenly.
Grind to a coarse paste...soaked red chillies,cumin seeds,garlic and tamarind.
Heat oil in a pan, saute the ground paste till the oil starts to leave the sides of the pan.
Add the potatoes. Mix very well.
Take note that all the potatoes get very well coated with the masala. Adjust salt to taste.
Cover and simmer for 5-7 mins.
Garnish with chopped corriander leaves.

For the kokum chutney just grind the ingredients to a fine paste.

Serve the potatoes with this chutney.

KADAI GOSHT

Classic mutton recipe

INGREDIENTS
1 kg mutton
4 onions thinly sliced
2 spring onions chopped
1 cup oil
3 tbsp ginger garlic paste
2 tsp green chilli paste
2 tomatoes chopped
2 tsp red chilli powder
1 tbsp garamasala powder
3 capsicum chopped
5-6 whole green chillies slit
Chopped corriander leaves

METHOD
Heat oil in a kadai. Fry onions till the turn golden. Add the ginger garlic and chilli paste. Saute for a minute. Add the powdered masalas and a little water to prevent the spices from getting burnt. Saute well. Then add the washed mutton to this. Cook the mutton in this masala till 80% done. Keep stirring at intervals. Then add the chopped tomatoes and capsicum. Simmer till the mutton is soft and dry.
To serve garnish with spring onions and corriander leaves.
Enjoy....

KOMDI PULAVA KABAB

Delicious finger food it's a must try

INGREDIENTS
8 chicken breasts sliced thinly
2 onions sliced and fried brown (birista) and blended with 1/2 cup curds.
1/2 cup almond paste (blanch almonds,peel and grind)
1 tsp black pepper powder
Salt to taste
Ghee for frying
Dry roast and grind the following...
1/2 tbsp dhania seeds
1 piece of cinnamon
3 cloves
4 green cardamom

METHOD
Fix the chicken strips on wooden skewers.
Make a marinade by mixing onion and curd mix, almond paste,and dry masala mix and black pepper powder and salt to taste. Apply this marinade to the skewered chicken.
Heat ghee in a non-stick pan. Fry these chicken skewers till golden in color on high flame.
Add water to the pan when the chicken turns golden and also add the remaining marinade. Saute till the masala is cooked and the skewers are completely covered in the masala and dry.
Serve with onion rings.