Peach ice cream

Peaches are in full season
Try out this recipe till the season lasts.

Ingredients
8 peaches lightly peeled and deseeded
1/2 tin condensed milk
4 tbsp milk powder
3 cups cream

Method
Puree the peaches with milk powder and condensed milk.
Blend smooth.
Finally add the cream and give a final blend.
Pour into a freezer safe box with lid and refrigerate over night.
Your peach ice cream is ready
Please note...if you feel that you want the ice cream more sweet..you can add more condensed milk.
Enjoy ...

Delhi ka mutton korma

An extremely rich and delightful recipe for meat lovers.

Ingredients
1 kg mutton on the bone
6 tsp dhania powder
1/2 tsp turmeric powder
2 tbsp ginger garlic paste
250 gms yoghurt
1 cup ghee
4 tsp red chilli powder
Mix whole garam masala

Grind to paste ..
2 cups brown onions
2 black cardamom
2 tsp cumin seeds
Grind finely and add to the yoghurt.
For garnish
Chopped corriander leaves
Julienned ginger
Green chillies

Method
Clean and wash the mutton
Heat ghee in a wide pan. Splutter whole garam masala.
Add mutton and fry till golden brown. Add ginger garlic paste and  powdered masalas and saute. Cook till half done.
Finally add the yogurt mix.
Cook on simmer stirring in between till the gravy becomes thick and oil floats on top and the mutton is completely cooked.
Garnish with julienned ginger, chopped corriander leaves and whole green chillies.
Serve with bread of your choice.

Dahi chicken

Ingredients
1 chicken cut to 10-12 pieces
Juice of 1 lemon.
Salt
11/2 tbsp cumin  seeds
5-6 green chillies slit
1 cup curds
1/2 cup chopped corriander and mint leaves
6 tbsp oil.

Method
Marinate the chicken in lemon  juice and salt for atleast 1 hour.
After about an hour, heat oil in a pan splutter cumin seeds and green chilies. Add the marinated chicken and saute very well. Then add the whipped curds and chopped corriander and mint leaves.
Saute well. Cover and cook on medium heat for 12-15 mins stirring at intervals.
Your dahi chicken is ready.

RAILWAY MUTTON CURRY

I cannot explain why this is called " Railway " but I surely know that it is super tasty.

INGREDIENTS
500 gms boneless mutton
100 gms ghee 8-10 curry leaves
2 finely chopped onions
2-3 potatoes cut to cubes
1 cup coconut milk
3 tbsp tamarind pulp

Grind to taste the following
2 tsp cumin
8 kashmiri red chillies
2 inch ginger
6-8 cloves garlic
1 tsp turmeric powder

METHOD
In a pressure cooker heat ghee.
Splutter Curry leaves and add onions and saute well till onions turn golden brown. Immediately add the washed mutton and saute very well. Then add the ground masala and saute till it gets aromatic. Add water ( about 2-3 cups).
Pressure cook till the mutton is almost done. Allow the pressure to settle. Then add in the potatoes and cook till they are soft and mutton completely tender. Finally add the coconut milk and just bring to a boil. Add tamarind pulp. Do not cook long after adding coconut milk.

Your railway mutton curry is ready...serve with steamed rice/ pav.

DABBA GOSHT ( MY STLYE)

This is my way of making dabba gosht...coz my children love it this way. It's a complete meal. Try it and enjoy.

INGREDIENTS

750 gms boneless mutton cut into very very small pieces ( channa boti)
2 tbsp Ginger garlic paste
1 tbsp garamasala powder
Salt to taste
4 large potatoes sliced and fried
2 packets masala noodles made as per the instructions on the packet
4 eggs
4 tbsp oil
4 tbsp ghee

Grind to paste
1 small bunch of corriander leaves
2 tsp cumin seeds
6-8 green chillies

METHOD

Wash and dry the mutton. Apply ginger garlic paste and salt. Marinate for some time.
Pressure cook with very little water, till done.
Heat oil in a deep pan. Saute the green masala well. Add garamasala powder and saute again. Tip in the boiled mutton.
Simmer till the water is almost dry. Turn the flame off.
Arrange the fried potato slices over the mutton evenly.
Then spread the cooked noodles over the potato layer.
Beat eggs in a bowl with a little salt and pepper powder.
Heat ghee in a small vessel till smoking hot. Pour the beaten eggs over the noodle layer evenly, immediately pour the hot ghee over the egg later.
Cover and Simmer the dish for at least 10 mins...or till the eggs get cooked.
Serve hot with chapattis.
This is a complete meal all by itself.

MAVA KULFI

INGREDIENTS

1 litre milk
100 gm khoya( mava)
150 gm condensed milk
4 tbsp milk powder
Dry fruits as desired 1/2 tsp green cardamom powder

METHOD
         In a thick bottomed pan boil milk till it reduces to half stirring continuously when reduces to half add in the milk powder, condensed milk and cardamom powder simmer for 2-3 minutes more and turn off the flame when it is a little cool add mashed khoya and blend well( no lumps should remain) mix the chopped nuts fill in kulfi moulds close tightly and place in the freezer overnight.
For moulding rub the moulds in between your palms 8-10 times and place on the plate cut and serve as desired.

PAV BHAJI

A favorite street food of the masses.

Ingredients
1 cup cauliflower florets
1 cup green peas
4 medium potatoes cubed
1 tbsp Ginger garlic paste
3-4 tbsp pav bhaji masala
1 tsp turmeric powder
Salt to taste
3 tbsp oil
3 green chillies and 8 cloves garlic crushed fine
3 large onions finely chopped
2 green capsicum finely chopped
500 gm tomatoes chopped
Butter as you need
Chopped corriander leaves.
Pav
1 tbsp oil

Method.
Heat a pressure cooker add one tbsp oil saute ginger garlic paste and add cauliflower,peas,potatoes, tomatoes ,turmeric powder.
Add a cup of water and cook with lid on till soft and mushy.
When the pressure settles,mash very well.
In a deep pan heat oil, add green chillies and garlic, chopped onions,chopped capsicum. Saute till the onions turn pink. Add pav  bhaji masala and saute again. Then add the cooked vegetable mix, salt and butter. Simmer well with lid on for at least 8-10 mins. Garnish with chopped corriander leaves and more butter.
Heat a pan add butter and lightly toast the pav..if you like masala pav then sprinkle a little red chilli powder and then press the pav over it.
Serve with chopped onions and lemon.
Enjoy Garama garam.

Pasanda

This recipe is not as recognized as a butter chicken or any other known recipe. But none the less it is a great option to try if you want to make something "HATKE"

Ingredients
509 gms boneless mutton slices
2 tbsp ginger garlic paste
3-4 onions very finely chopped
2-3 tomatoes very finely chopped
5-6 tbsp oil

Grind together the following
5 tbsp poppy seed
2 tbsp roasted channa (daariya)
3 tbsp grated dry coconut
10-12 kashmiri red chilli
Salt to taste.

Chopped corriander leaves for garnish

Method.
Wash the mutton and make sure that it is completely dry.
Beat the slices to as thin as possible with a tenderizer or any heavy tool placing it in between 2 sheets of cling.
Then marinate these mutton slices in the ground paste and ginger garlic paste for at least 4-6 hrs or over night in the refrigerator.
In a wide pan heat oil and fry onions till golden brown. Tip in the marinated mutton with all the additional masala..
Saute very well. When the mutton is half done add in the chopped tomatoes. Adjust salt.
Cover the pan and simmer till the mutton is completely cooked,tender and the oil is seen on the sides of the pan.
Remove from fire and garnish with corriander leaves.
Serve with paranthas or naan.

ENJOY.

CHICKEN ANGARA

This is my version of yet another classic and a favorite of many foodies.

INGREDIENTS

 
1  chicken on bone cut to medium sized pieces
2 tbsp ginger garlic paste
2 tbsp tandoori chicken masala
2 tbsp kashmiri red chilli powder
2 tbsp corriander powder
4 tbsp onion paste
2 tbsp garlic crushed finely
1/2 cup tomato ketchup
3 tsp red chill sauce 1 tsp whole cumin
2 tbsp cashwenut pieces ( quartered)
4-5 tbsp oil
Salt to taste
2 tbsp maida  dissolved in 1/# cup water ( slurry)
1 large piece of coal

METHOD

In a large deep vessel,mix with the washed chicken,ginger garlic paste,red chilli powder, corriander powder,tandoori masala and salt. Mix well and put it on the flame to cook.
Cover and cook till the chicken is 80% done. Get it off the flame.
In another deep vessel add oil, splutter cumin seeds,and add cashewnut pieces, crushed garlic saute till the garlic turns pink, followed by onion paste. Saute well.
Tip in the boiled chicken with all the masala in the vessel. Then mix in the tomato ketchup and chilli sauce, adjust salt. Add a little water if you need extra gravy. Bring to boil and stir in the maida slurry. Simmer.
Light a big piece of coal over the gas. Place a small plate or a piece of foil in the center of the chicken gravy, place the burning red hot coal over it drop a few drops of oil and cover immediately with a tight lid. Keep the flame of the gravy on...simmer.
Remove the coal after it is extinguished.
Serve Angara with Nan.

Napolitan Rice

Try this recipe if you are bored of the same age old pulav recipes.
Ingredients
500 gm basmati rice
750 gms mutton on the bone
2 large onions thinly sliced
500 gms tomatoes
1 tsp garam masala powder
3 tbsp chopped corriander leaves
3 tbsp ghee
5 tbsp grated cheddar cheese
3 tsp red chilli powder/ flakes
3 tsp ginger garlic paste
3-4 green chillies slit
3 boiled eggs
1/2 cup coconut milk
Salt to taste

Method
Wash and soak the rice
Wash the mutton ,drain well .
Mix ginger garlic paste salt and slit green chillies and pressure cook till the mutton is tender.
Drain the mutton and retain the stock.
Boil the rice separately till half done. Drain and keep aside.
In a deep vessel heat ghee,fry onions till pink. Add red chilli powder, garam masala powder, corriander leaves,tomatoes and boiled mutton, stock and coconut milk. Bring to boil. Add the half cooked rice. Cover and simmer till dry and rice completely cooked.
When you serve, garnish with grated cheese and boiled eggs.

Herb roasted potatoes

Ingredients

500 gm potatoes medium size
20gm mixed dry herbs( thyme, rosemary, oregano,basil)
Garlic powder 1/2 tsp or 1 tbsp very finely chopped garlic
Chilli flakes 1tsp
Salt and pepper to taste
Grated cheese 1 cup

Method
Wash the potatoes and cut into thick wedges.
Pre heat the Oven to 200 degrees.
In a large bowl toss all the above ingredients except cheese throughly and spread them on a greased baking tray and roast it for 30-40 minutes until tender and edges crisp.
Remove from the Oven sprinkle the grated cheese and put it back in the Oven for another 3-5 minutes. Serve as an accompaniment with burgers, sandwiches or simply enjoy them with a hot cup of tea or coffee.

BUFFALO WINGS

INGREDIENTS FOR MARINATION
chicken wings 36 PC's
Vinegar 20ml
Mustard paste 2 tsp
Ginger garlic paste.
Mix all the ingredients and marinate for at least 2 hours.

INGREDIENTS FOR COATING
all purpose flour 2 cups
2 tsp black pepper pwd
Salt to taste.

INGREDIENTS FOR SAUCE
Worcestershire sauce 1 tsp
Tabasco sauce 1 tsp
Butter 100gms
Tomato sauce 2 tbsp
Chilli sauce 4 tbsp
Paprika pwd 1 tsp
Garlic pwd 1 tsp
Soy sauce 1 tsp
Sugar 1 tbsp
Pepper 1 tsp

METHOD
Remove the extra marination from the chicken wings roll each wing in the seasoned flour and deap fry till golden brown and crisp.
Heat a pan add butter and rest of the ingredients for sauce stir well bring to boil and turn off the flame.
Just before serving mix the fried chicken wings and required of the above made sauce in a big bowl toss till they are completely coated.serve immediately.

CHURROS WITH CHOCOLATE SAUCE

INGREDIENTS FOR CHURROS
250gm all purpose flour
50gm butter
1tsp baking powder
1/2 tsp vanilla extract
1 egg
Oil for deep frying

Ingredients for sauce
200 gm dark chocolate
100 ml double cream Vanilla extract 1/4 tsp

INGREDIENTS FOR CINNAMON SUGAR
100 gm castor sugar
10 gm cinnamon powder

Method for churros
Boil 350 ml water add butter and vanilla extract sift the flour and baking powder into a big mixing bowl with a pinch of salt make a well in the center and quickly incorporate the water with butter in this mixture and beat very quickly with a wooden spoon till lump free. cool for 10 minutes and add the egg and mix again throughly. Heat oil. Turn the flame to medium. Pour the churros mixture in a piping bag with a star nozzle (if you don't have a piping bag pour it in a plastic bag and cut one corner to make a small hole). Pipe 2-3 strip directly into the hot oil snipping off each dough strip with a pair of kitchen sissors fry till golden brown and crisp drain and remove on a kitchen towel. You can store these in an air tight jar and use later. They remain good till a week.

For making chocolate sauce take a large microwaveable bowl put in the chocolate and microwave for 30 seconds. Remove and add the cream and mix well. To serve mix castor sugar and cinnamon powder together and sprinkle over the churros. Serve with the chocolate sauce.

PINEAPPLE HALWA

Quick and easy to make and very delicious.

INGREDIENTS

4 small pineapples diced and very very finely chopped
1/2 kg plain sponge cake
1/2 kg khoya (plain mawa)
2 tbsp each of rasins, almonds, cashews
3 tbsp pure ghee ( clarified butter)
2 cups sugar
A few strands of kesar (saffron) soaked in 1 tbsp warm milk.
A leaf of silver foil (edible)
Slithered almonds.

METHOD

In a heavy bottom pan heat ghee, fry all the dry fruits including rasins till golden. Remove,set aside.
In the same vessel add the pineapple and cook till a little dry. Add sugar and cook again.
When it gets a little dry, tip in the khoya and stir well.
When you see the ghee on the  sides of the pan add crushed cake and fried dry fruits and saffron with the milk.
Simmer for 5 mins . Your pineapple halwa is ready.
Serve warm garnish with silver foil and slithered almonds.

CHICKEN SCHNITZEL

Classic chicken recipe that never fails to tickle your taste buds.

INGREDIENTS

1 kg chicken breast halved vertically  (butterfly cut)
Mix together
(2 tsp black pepper powder
Salt to taste
2 tsp paprika powder
2 tsp garlic powder
2 cups all purpose flour
4 tbsp corn starch)
1 cup fresh bread crumbs
6 beaten eggs
Oil for frying

METHOD

Halve the chicken breasts, place the breasts in between 2 thick plastic sheets and tenderise by beating them as thin as possible.
In a large flat bowl mix all the dry ingredients except bread crumbs. Beat the eggs in another flat bowl with salt and pepper.
Now heat oil in a flat pan ..these chicken pieces have to be deep fried so add enough oil.
Dip the flattened chicken in the dry flour mix. Pat throughly so that it is coated from all sides. Remember all the flavor lies in the flour. Then dip in beaten egg and again roll in bread crumbs and fry in medium hot oil till both the sides are golden and crisp.
Serve with tarter sauce and ketchup, or thousand island sauce. Enjoy.

Tandoori prawns

Fish season will start soon...so be ready to try this recipe.

INGREDIENTS

16-18 large prawns washed and de veined. Keep the tail intact.
2 tsp ginger garlic paste
1 egg
2 tsp carrom seeds (ajwain)
150 ml cream
3 tsp lemon juice
50 gm gram flour
1/2 tsp pepper powder
1 tsp red chilli powder
Salt to taste
Butter for basting.

METHOD

In a bowl prepare the marination . Mix ginger garlic paste,carrom seeds,salt, cream,lemon juice,beaten egg,gram flour, garamasala,pepper powder and red chilli powder and salt.
Add the prawns to the marinade and set aside for at least 2 hrs in the refrigerator.
Preheat the oven to 200°. Grease the baking dish. Skewer the prawns and place over the baking dish. Place in the oven and change sides after about 8 mins. Baste with butter and change sides again.
Serve hot with onion rings and green chutney.

( Pls note that if you don't have an oven you can pan fry the skewers with butter )

KEEMA BREAD PAKORA

Enjoy this recipe on a rainy Sunday evening..

INGREDIENTS
250 gms mince (keema of your choice)
2 medium onions very finely chopped
10-12 cloves garlic very finely chopped
2" piece ginger very finely chopped
3 tsp roasted jeera crushed
1/2 tsp turmeric powder
1 tsp garamasala powder
2 tsp oregano
Juice of one lemon
2 tomatoes finely chopped
4 tbsp corriander and mint leaves finely chopped
Salt to taste
1 large sandwich bread
100 gm semolina
Oil for deep frying

METHOD
Wash and throughly drain the mince. Heat oil in a vessel. Add onions, saute then add the chopped ginger and garlic. Saute for 3-4 mins. Add the mince and cook without lid till the mince changes color. Add salt and all the other ingredients, except tomatoes and corriander and mint leaves.
Cook till done. Mix in the lemon juice. Cool this mixture. Then mix in the tomatoes and corriander and mint.
Chop off the sides of the bread.
Heat oil for deep frying.
Dip the bread slice in water and squeeze out the excess water without breaking the slice. Place the mince mix in the center of the slice and press from all sides to form a ball,roll this in semolina and gently slide in medium hot oil and fry till golden brown and crisp
Serve with green chutney and ketchup.

CHANA BATATA

This is a recipe the most people living Mumbai townside relish and miss a lot.
  

INGREDIENTS
250 gms brown channa washed and soaked overnight.
300 gms potatoes boiled and quartered and cut to thin slices
3 tbsp whole corriander seeds roasted  and crushed
1 tsp jeera roasted and crushed
2 -3 tbsp whisked curds
2 tbsp chickpea flour ( besan)
2 tsp jeera
1/ tsp asafoetida
2 chopped green chillies
1 medium onions finely chopped.
1 tsp turmeric powder
1 tsp red chilli powder
1 tsp black salt
1 lemon sized ball of tamarind ( juice of which is to be extracted)
3-4 tbsp each corriander and mint leaves finely chopped
2-3 tbsp chilli flakes ( or as per taste)
5-6 tbsp birista ( brown fried onion slices)
Salt to taste
2 tbsp oil
A pinch of garamasala
1 tsp Chaat masala

METHOD

Boil the soaked channa with salt and turmeric powder  and about 2 cups of water in a pressure cooker till soft . Drain the channa and retain the water.
In a big wide pan heat oil. Add whole jeera, asafoetida, green chillies and chopped onions saute. Then mix in red chilli powder and a little turmeric powder. Add the besan and saute for 3 mins..add whisked curds and bring to boil. Add the water left from boiled channa. Boil and cool.
In a large bowl mix together boiled channa and boiled potatoes. Add all the ingredients and mix well. While serving add the curd gravy and toss. Adjust the spices to your taste.  Garnish with chopped corriander and mint, birista and lemon juice. Enjoy. Remember your bygone days...this recipe is also know as MAALGHASLET CHANNA BATATA.

SALLI BOTI

Parsi recipe to be relished.

Ingredients

500 gms mutton on the bone
1 tsp turmeric powder
1 tsp salt
(Grind to fine paste...
3 onions
2" piece ginger
10 cloves garlic
3 green chillies)

1 tbsp kashmiri red chilli powder
2 tbsp corriander and cumin powder
Mix whole garam masala
1 tbsp vinegar
2 tsp cumin seeds
Juice of 1/2 lemon
1 tbsp garamasala powder
3 tbsp chopped corriander leaves
4-5 tbsp oil
150 gms potato salli

Method
Pressure cook the mutton with turmeric powder and salt till done. Soft but firm. Do not add too much water.
In a vessel heat oil. Splutter the whole garamasala and whole jeera. Add in the ground paste and saute for 3-5 mins.
Add the cooked mutton pieces, without the water. Then add the powdered masalas. Saute for a minute and now add the mutton stock , lemon juice and vinegar. Bring to boil. Simmer for 6-8 mins and add chopped corriander leaves.
When serving remove the required quantity in a bowl and top it with potato Salli.  Serve with pav and steamed rice.

FALAFEL WITH CILANTRO YOUGHRT

INGREDIENTS FOR FALAFEL
300 gms kabuli chana washed and soaked overnight
2 large onion finely chopped
2 tbsp finely chopped garlic
A small bunch of corriander leaves finely chopped
100 gms of all purpose flour
2 tsp roasted cumin pwd
1 tsp chilli pwd
1 egg
Salt to taste



  INGREDIENTS FOR CILANTRO YOUGHRT

225 gms youghrt
3 tbsp chopped corriander (CILANTRO)
1 small onion finely chopped
2 cloves of garlic curshed
Juice of one lemon
1/2 tsp chilli pwd
1/2 pepper pwd
Salt to taste

Mix all the ingredients for youghrt in a bowl and blend well. Refrigerate till you are ready to serve

METHOD FOR FALAFEL
Drain the chickpeas blend together with 4 tbsp of flour cumin pwd chopped corriander garlic and red chilli pwd in a processor add egg onions and blend well again transfer to a bowl adjust salt and add pepper.
Heat oil and shape into balls aur patties roll into flour and deep fry till golden and crisp.serve with sliced tomatoes cucumbers and bread of your choice.

DAL BATI

INGREDIENTS FOR BATI
3 Cups of wheat flour
1/2 cup semolina (rava)
4 tbsp oil
1/2 tsp baking pwd
1 tsp of carom seeds (ajwain)
4 tbsp gram flour (besan)

Mix all these ingredients into a rough tight dough ( DO NOT MAKE IT SOFT ) cover it with a damp cloth and keep it aside.

INGREDIENTS FOR  DAL
100 gms washed and soaked moong dal for one hour
50 gms each washed urad dal ,channa dal,tur dal (Arhar) washed and soak for one hour
1 large onion finely chopped
1 tbsp ginger garlic paste
2-3 whole dried red chillies
1 large tomato finely chopped
1 turmeric pwd
 1 tsp red chilli pwd
2 green chiilies
1/4 tsp asafoteda
1 tsp whole cumin ( jeera)
1 tsp garam masala pwd ( All spice)
2 bay leaves
chopped corriander
4 tbs pure ghee ( DO NOT SUBSTITUTE WITH OIL)

METHOD FOR DAL
In a pressure cooker mix all the soaked dal turmeric chopped tomato a little oil and cook till the dal is soft and mushy blend smooth when cool  

FOR TEMPERING
In a small pan heat ghee add bay leaves cumin seeds asafoteda green chillies whole red chillies and onions saute for 2-3 minutes add ginger garlic paste fry for another 2-3 minutes add red chilli pwd garam masal pwd and alittle water and saute well pour this over the dal mixture bring it to boil add chopped corriander and simmer for 3-5 minutes.

METHOD FOR BATI'S 
Pre heat the oven to 200 degree.
make equal lemon sized balls from the kneaded dough let the cracks in the dough remain (DO NOT MAKE SMOOTH) bake in the pre heated oven keeping it side by side and turning them time to time (3-4 minutes approx on each side ) bake till golden and crisp.

 FOR SERVING
Break the bati's and pour pure ghee 2 tsp over 4-5 bati's serve with dal and red garlic chutney and sliced onions.
 
FOR GARLIC CHUTNEY
10-15 cloves of garlic
3 tsp kashmiri chilli pwd
1/4 tsp salt
Blend in the grinder with a little water.







 

AMRITSARI ALOO KULCHA

Everyone's favourite.
INGREDIENTS FOR THE DOUGH

2 cups of maida ( all purpose flour)
1 tsp sugar
1 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
2 tbsp curd(yoghurt)
1 egg
1/2 cup milk
Water enough to form a dough

Mix all these ingredients to form a soft dough and cover with a damp muslin cloth and set aside for at least 1 hour

INGREDIENTS FOR FILLING:

4-6 medium size potatoes boiled and mashed
1 large onion finely chopped
2-3 green chillies finely chopped
2 tsp anar dana ( dried pommogranate seeds crushed)
2 tbsp corriander leaves finely chopped
2 tsp jeera powder
1 tsp red chilli flakes
Salt to taste
Mix all the ingredients for stuffing in a bowl and set aside.

METHOD
     Make equal parts of the dough(approx 6-8). Take one part of the dough roll into a small disc, place enough filling in the center and bring the dough together from the sides to form a ball. Dip in dry flour and roll into a thick disc heat a non stick griddle and roast from both sides and then fry till crisp. Serve pipping hot with loads of butter and pickle and curds.

COCONUT KEBABS

A unique recipe not made very frequently everywhere. Hence I'm sharing it with you folks.

Ingredients:

1 fresh coconut grated
3-4 sprigs spring onions chopped
2 tbsp fresh corriander leaves
4-6 green chillies chopped
1 tsp cumin powder
6-8 tbsp gram flour ( besan)
2 tsp lemon juice
2 tsp finely chopped garlic
Oil for deep frying
Salt to taste

Method:

In a deep bowl, mix all the above ingredients, knead roughly shape to kebabs  and deep fry till golden and crisp.
Serve with ketchup and green chutney.

CHICKEN LAKSA

INGREDIENTS:

1. 500gm boneless chicken cut to strips
2. 1 cup chicken stock
3. 3-4 tbsp sesame oil(til oil)
4. 2 cups boiled noodles 
5. grind to paste 1inch piece ginger,8 cloves of garlic,2 small onions,2 tbsp lemon grass,2-3 red chillies
6. 2 tbsp curry powder
7. 3 cups of coconut milk
8. 2 tbsp lemon juice
9. 1 small bunch of spring onions chopped 
10. 1 small bunch of coriander chopped
11. 10-12 cloves of garlic thinly sliced and fried golden brown
12. 2 medium onions thinly sliced and fried brown
13. 3-4 tbsp of salted peanuts 
14. 2-3 green chillies finely chopped

METHOD:
        Heat sesame oil in a non stick pan fry the chicken pieces till light golden brown and keep aside, in the same oil fry the paste, add curry powder, salt, add chicken stock bring to a boil, add coconut milk,lemon jiuce and simmer for 2-3 minutes.
For serving place noodles in a bowl spread chicken, spring onions, browned garlic, browned onions, spring onions and top with the curry. Garnish with salted peanuts and chopped coriander.


NOTE:
   serving portion is according to individuals.
   If you find curry is not thick enough dissolve 1tbsp corn starch in little water and add to the curry before adding the coconut milk.

Chicken casserole

This is a wholesome dish when you want to avoid making separate things for lunch of dinner.

Ingredients:

500 gm boneless chicken cut to tiny pieces 2 tsp ginger garlic paste
2 tsp chilli flakes
2 tsp oregano
1 cup boiled sweet corn
1 capsicum chopped

2 tbsp finely chopped garlic

2 tbsp chopped coriander leaves
2 tbsp oil
Salt to taste
1 cup boiled pasta ( of your choice penne or shell or macroni)
2 medium tomatoes sliced
2 boiled eggs sliced
1 cup grated cheese ( your choice)
For making roux
3 tbsp butter
3 tbsp all purpose flour
1 cup milk
1/2 cup water
Pinch of salt
1/2 tsp pepper pwd
4 tbsp grated cheddar cheese

Method:

     Wash the chicken and apply ginger garlic paste and a little salt.
Heat oil in an non stick pan add garlic and saute till golden brown. Add chicken till it changes color. Add chilli flakes,oregano, sweet corn, capsicum and boiled pasta and saute for another couple of minutes. This mix should be completely dry. So pls do not cover while cooking.
Keep aside.
For the roux..
In another pan heat butter with a little oil. Add all purpose flour for a minute. Incorporate milk and add water little by little. The consistency should be like pancake batter. Add a pinch of salt and pepper, mix grated cheese and get it off the flame and sprinkle half the coriander leaves and use the remaining half for garnishing.
Grease a baking dish, spread a layer of chicken mix and cover with roux, then a layer of grated cheese repeat layers. Finally place the sliced tomatoes and sliced boiled eggs and cover with cheese and bake in a preheated oven for 15 mins at 180 ° . Or you can microwave if you are using borosil  or microwave baking dish for 8-10 mins.
Serve pipping hot.

Please Note: cheese used in this recipe is salted, please adjust the salt accordingly.

AATE KA SEERA

On a cold winter evening...this seera will give you comfort .

Ingredients:

2 cups whole wheat flour
11/2 cups sugar
4 cups milk
2 tsp green cardamom powder
6-8 tbsp pure ghee ( clarified butter) no substitutes pls.
3 tbsp chopped nuts of your choice. You can also add rasins.

Method:

        In a heavy pan heat ghee and saute the wheat flour. Keep stirring continuously till it reaches the color of chocolate.
Add milk and mix well. Incorporate sugar and mix well.
Simmer with lid on. Finish it off by sprinkling cardamom powder. Serve pipping hot and enjoy.

MUTTON WHITE CURRY

This recipe is the best way to cook a curry..it's a recipe of my great grandma who used to visit India once in many years ..my grandma learnt it from her and I inherited the recipe from there.

Ingredients:

 
1 kg mutton on the bone curry cut and washed
2-3 tbsp Ginger garlic paste
3-4 tbsp poppy seeds ( khuskhus)
1 whole fresh coconut scraped
8-10 green chillies ( use as per your taste)
Juice of 2 medium lemons
Mixed whole garam masala
3 cups coconut milk
Salt to taste
3 tbsp ghee
20 curry leaves

Method:

 
       
Grind together scraped fresh coconut,poppy seeds and green chillies to a fine paste. Grind it very fine,add little water if needed.
In a deep vessel heat ghee, crackle whole garam masala and Curry leaves immediately add the masala paste and saute on medium flame for 20 mins. Then add the boiled mutton and the stock in it. Add coconut milk and get it to a boil. Adjust salt.
Turn the flame off and then add lemon juice.
Your curry is ready to be served with steamed rice or / and soft fluffy pav/ bread.

Marinate the mutton with ginger garlic paste and some salt. Then pressure cook the mutton till 90 percent done.do not add too much water.

CHICKEN HARISSA

Nothing in this world is better than a steaming hot bowl of harissa on a rainy day...go for it ladies.. this one pot meal will get you great accolades.

Ingredients:
500 gm boneless chicken cubed and washed
500 gm cracked wheat ( medium size?
3 tbsp channa dal
3 tbsp white urad dal
5 tbsp rice
3 tbsp Ginger garlic paste
2 medium onions chopped
6-8 green chillies coarsly ground with 3 tsp cumin seeds
Salt to taste
4 tbsp  clarified butter
2-3 tbsp oil
1/2 cup crushed brown onions
2 tsp all spice powder ( garamasala)
A few pepper corns
Chopped corriander leaves and mint leaves
Julienned ginger

Method:
Soak the cracked wheat for at least 4 hours, also soak all the dals for an hour. Pls soak wheat and dals separately.
In a pressure cooker heat oil,crackle pepper corns,add chopped onion, saute till the onions turn pink. Add chicken cubes, ginger garlic paste,salt and saute till the chicken changes color ( opaque).
Add the coarsly ground chillies masala.
Then mix in the soaked cracked wheat and dals.
Adjust salt. Add enough water and pressure cook till the wheat is soft and well done. Let the pressure settle. Mash it all up with the back of a spoon.
The consistency should be like a pancake batter, not too thick. You can adjust it by adding water or stock.
Place it over fire and let it simmer. In another pan heat clarified butter..
While the ghee is heating, sprinkle the garm masala over the harissa and also sprinkle half the chopped corriander and mint and browned onions.
Pour the hot ghee over it and simmer for 8-10 mins. Mix well and then garnish with the remaining chopped corriander and mint leaves and brown onions.
Serve pipping hot.

KHATTI MEETHI DAAL

This is my family recipe and also the favourite of my kids...

Ingredients:
2 cups arhar dal (washed and soaked for 1 hr)
2 tbsp Ginger and green chilli paste ( 1 inch ginger + 6 green chillies)
Juice of 2 lemons
2 tbsp jaggery crushed
Salt to taste
1/2 tsp turmeric powder
1 tsp mustard seeds
1/2 tsp fenugreek seeds
3 whole red chillies
Chopped corriander leaves.
2 pinch asafoetida
3 tbsp oil
2 tbsp pure ghee
1/2 kg bottle gourd (dudhi)
Peeled and Cut to chunks

Method:
Pressure cook the daal with turmeric and a little oil till well done, cool and blend smooth.

Heat oil in a deep vessel,splutter whole red chillies,methi and mustard seeds. Fry bottle gourd till pink
Add ginger and green chilli paste. Saute for 2 mins. Add boiled dal, jaggery,salt and bring to boil. Adjust salt and finally add lemon juice and corriander leaves,saving some for garnish.
Serve with hot seamed rice topping with pure ghee.

PAATRANI MACCHI

INGREDIENTS:

1. 1 pomfret cleaned from inside and gashes made from both sides
2. 1/2 tsp salt
3. 2 tsp lemon juice
4. 4 tbsp grated fresh coconut
5. 6 green chillies
6. 4 cloves of garlic
7. 1/2 tsp cumin seeds
8. 3 tbsp chopped coriander leaves
9. a few sprigs of mint leaves
10. 1 tsp jaggery 
11. 1 walnut sized ball tamarind(seedless)
12. 2 banana leaves cut into pieces(you can use foil if you dont have banana leaves)
13. oil as requried
14. [these ingredients are for 1 large pomfret approx multiply the ingredients as per the quantity of fish as per your need]

METHOD:
        Rub the fish with salt and lemon juice on both sides and keep aside. Grind together
grated coconut, green chillies, garlic, cumin seeds, mint leaves tamarind and jaggery.Grind to a fine paste adding very little water if needed. Apply this chutney on both sides of the fish liberally. keep aside for 12-20 minutes. Add water to the steamer and place a bamboo basket or metal seieve over it apply oil on the banana leaves or foil and place the fish over it and wrap completely. Place the fish in the steamer and cook for 20-25 minutes.
Serve as it is i.e wrapped.

 

DHAN SAK

INGREDIENTS:

1. 750gm arhar(tur) dal
2. 2tsp turmuric powder
3. 1.5 kg mutton on bone cut and washed
4. salt to taste
5. 1 bunch fenugreek leaves
6. 1 slice of red pumpkin(200 gm) cut to cubes
7. 2 potatoes peeled and cut to cubes
8. 3 large tomatoes chopped
9. 2 large onions chopped
10. 4tbsp ghee/oil
11. 8-10 green chillies
12. 1 small bunch of corriander leaves chopped
13. 1pc cinnamon
14. 7-8 cloves
15. 6 green cardamons
16. 8-10 peppercorns
17. 2tbsp ginger garlic paste
18. 1tbsp garam masala powder( all spice)
19. 2-3 tsp red chilli powder
20. 1tbsp corriander powder
21. fried onions, chopped mint leaves, julienne ginger for garnish

METHOD:
            In a pressure cooker mix mutton pieces and washed arhar dal,chopped red pumpkin,potatoes,2tbsp coriander leaves,fenugreek leaves,1inch crushed ginger and turmuric. Add 4 cups of water and pressure cook till the the meat is tender. Allow the pressure to cool completely and remove the meat from the dal. Blend the dal thoroughly with a blender. Heat oil in a deep vessel crackle the whole garam masala the remaining ginger garlic paste and chopped onions. Saute till the onions turn light golden.Add chilly powder, coriander powder and garam masala powder and immediately add chopped tomatoes. Saute till the tomatoes turn soft.Add 1 cup of water and cook further for an other 5 minutes adjust the salt as per your taste.
Add the mutton and the boiled dal to this mixture, simmer for 5-7 minutes.
Sprinkle fried onions and chopped mint leaves and serve with hot paratha and brown rice top with a dollop of ghee.



BROWN RICE:

INGREDIENTS:

1. 500gm basmati rice soaked for 30 minutes
2. 1 large onion finely chopped
3. 2tbsp sugar
4. salt to taste   
5. 2tbsp ghee/oil
6. 1bsp whole garam masala(pepper corns, cardamom, bay leaf, cumin seeds)

METHOD:         In a deep vessel heat ghee/oil and splutter whole garam masala fry the onions till pink add sugar and saute till the onions get browned. Immediatelty add the soaked rice and water just enough to cook the rice and add salt to taste. Cook the rice as per your need 

HONEY GARLIC GRILLED CHICKEN

This recipe is the result of my own imagination. The first time I made it...my children became fans of it. So I'm sharing the recipe with you folks too.

Ingredients

1 kg boneless chicken cut to Tikka pieces
20 cloves of garlic crushed
2-3 tsp red chilli flakes
2 tsp crushed black pepper
2 tbsp oregano
Juice of 1 lemon
2-3 tbsp honey
3 tbsp oil
1 tsp red chilli powder
Salt to taste

Method

Wash and pat dry the chicken.
Mix all the above ingredients.
Massage well. Marinate the chicken for at least 4-6 hrs in the refrigerator.
Preheat the oven  at 180 to 200 degrees. Grease the baking tray with some oil. Spread the marinated chicken evenly. Drizzle some oil over the chicken. Be sure to add in all the marinade. Grill for about 20-25 mins. Check at intervals.
Serve beside your favorite soup.
(If you don't have an oven,pan fry over gas stove with very little oil. )
Enjoy the rains.

TOMATO SOUP

This is my version of the most loved tomato soup. I gurantee that you will never order tomato soup from restaurants after trying this recipe

Ingredients
750 gm red firm tomatoes
1 large onion
8- 10 cloves garlic
8-10 tbsp sugar
2 tsp red chilli powder
3 tbsp corn flour
1 tbsp butter ( do not substitute with oil)
2-3 tbsp fresh cream (optional)
Salt to taste.

Method

In a pressure cooker put chopped tomatoes,sliced onions,garlic cloves add 1 cup water and pressure cook till soft and mushy .
When the pressure settles, blend the mixture and strain it through a sieve.
Heat a deep pan, add butter and saute corn flour for 1 minute. Immediately pour the tomato liquid. Bring to boil.
Add salt,sugar and red chilli powder. Cook till it gets homogonised. Taste, adjust seasoning .
Serve pipping hot with a dash of fresh cream and bread crumbs.

This recipe is a sure shot winner.

VEGETABLE PATTIES

INGREDIENTS 
500 gms boiled peeled mashed potatoes
100 gms french beans  finely chopped
50 gms green peas boiled
50 gms carrot finely chopped
2 capcicum finely chopped
1/2 tsp turmeric pwd
1/2 cup freshly grated coconut
1 tbsp lemon juice
2 tsp sugar
3 tbsp chopped corriander 
3 tsp ginger and green chilli crushed ( 5 green chiili + 1 inch ginger)
2 tbsp kasuri methi ( you can also use fresh fenugreek leaves finely chopped)
salt to taste
A pinch of asafoetida
1 tsp whole cumin seeds
1/2 tsp mustard seeds ( black)
A few curry leaves
1  cup bread crumbs
oil for shallow frying

METHOD
In a non-stick pan heat 2 tbsp oil splutter mustard seeds, cumin seeds, asafoetida , curry leaves immediately add chopped french beans , carrots, green peas and saute for 3-4 min. Then add chopped capcicim crushed ginger and green chilli salt to taste turmeric pwd and kasuri methi.saute for an other 3-4 min add grated coconut lemon juice and sugar cover and simmer for 3-5 min remove from flame add chopped corriander and allow it to cool down completely ( the mixture has to be completely dry )

In a large bowl tip in the mashed potatoes 1 tsp salt 1/2 tsp pepper pwd and the vegetable masala mix well roll into desired shapes but not very thin. Roll into brad crumbs from all sides and refrigerate for about one hour
Shallow fry on a non stick pan on medium flame drizzling very little oil at intervals. fry till crispy and golden on both side serve hot with green chutney and tomato sauce.

CHICKEN KATHI ROLL

Ingredients for Roti
1 cup All purpose flour (maida)

1.5 cups wheat flour
2 -3 tbsp oil
salt as required
water for kneading the flour

Ingredients for filling....

750gms boneless chicken cut into small cubes
1 tbsp ginger garlic paste
1tsp garam masala pwd (All spice)
1 tsp red chilli pwd
1/2 tsp tumeric pwd
1 tbsp green masala (corriander leaves+8-10 cloves of garlic+3-4 green chillies ground to paste)
2 tsp lemon juice
salt to taste
2 tbsp corriander
2-3 tbsp oil

FOR FINAL ASSEMBLING

4-5 Eggs beaten with salt and pepper

One small bowl of Green chutney (1 small bunch of corriander leaves + mint leaves + 3-4 cloves of garlic + 1 tbsp lemon juice + salt to taste)

3-4 small onions thinly sliced to roundells

Method

Kneed the flour with all ingredients to a soft dough cover with a damp cloth and keep aside
wash the chicken make it dry and marinate it with ginger garlic paste salt for about 30 min. While the chicken is marinating roll out rotis/chapaties as per your size requirement and roast them like regular chapaties and keep aside.
Heat oil in a non stick pan add the marinated chicken and all the rest of the ingredients except chopped corriander saute over high flame WITHOUT COVERING, till dry and done sprinkle chopped corriander.
Heat a non stick tawa (Griddle) place one roti over it spread one ladle full of beaten eggs evenly over the roti sprinkle a few drops of oil flip it cook the egg and remove the roti finish doing the same procedure for all rotis.



FOR ASSEMBLING...
Keep the egg coated roti on a flat plate in way that the side which is coated with the egg is on top
spread the chicken masala length wise in a line ( as much as filling you want) lay over it a few roundels onions a few drops of green chutney and roll like a Frankie.The same is to be done with rest of the rotis. Serve with green chutney and onions.

 

STUFFED ROASTED CHICKEN

Ingredients

1 large chicken with internal organ removed
1 tsp salt
2 tsp pepper pwd
1 tbsp Ginger garlic paste

Ingredients for stuffing
2 tomatoes chopped
2 kidneys chopped and boiled with ginger garlic paste 2 hard boiled eggs chopped
1 liver chopped and cooked till done
6 slices of breads cut into small squares
4 onions finely chopped
6 green chillies finely chopped
2 tsp garam masala pwd
1 small piece of ginger finely chopped or crushed
Mint leaves and corriander leaves finely chopped
Salt to taste

Method

Deep fry the bread squares and keep aside
Mix all ingredients for stuffing in a large bowl
For roasting the chicken wash the chicken and dry it completely make deep gashes smear with ginger garlic paste pepper pwd and salt and apply all over the chicken making sure it is completely covered in this masala from all sides tightly stuff in the stuffing in the cavity of the chicken and tie the legs so that the stuffing does not fall out pre heat the oven at 180-200 degrees grease the oven dish with a little butter or oil place the chicken into it drizzle little oil over the chicken cover with a foil and cook for 20-30 minutes.after 25 minutes remove the foil and bake for another 5-10 minutes do not over cook the chicken as it may get dry.

NAAZ MUTTON

Ingredients

1 kg boneless mutton
1 cup pure ghee ( clarified butter)

Dry roast 1 tbsp corriander seeds 2 tsp cumin seeds,4-5 whole red chillies 2 big black cardamom dry grind keep aside.
10-12 cloves of garlic finely chopped
2 tbsp Ginger garlic paste
1 cup thick youghrt
1 tsp tumeric pwd
1 tbsp whole garam masala
10-12 kashmiri red chilli soaked in water for about one hour
4 medium sized onions sliced
Salt to taste
Chopped corriander for garnish

Method

Wash the mutton pieces and marinate with ginger garlic paste youghrt salt and tumeric pwd for at least 2 hours
In a deep vessel heat ghee splutter whole garam masala and chopped garlic fry till golden brown and sliced onion,saute till the onions turn pink add the marinated mutton. Sprinkle the dry roasted ground powder.
Grind the soaked red chillies to a fine paste add a water if needed add it to the mutton and saute till it turns aromatic.
Cook till the mutton is soft and well done. Gradually add little water while cooking as needed.
Sprinkle whith chopped corriander leaves....serve pipping hot with butter naan or rice.

CORN AND PANEER RAVIOLI IN PALAK GRAVY (FUSION RECIPIE)

INGREDIENTS FOR RAVIOLI (DOUGH)
1 cup all purpose flour (maida)
2 tbsp semolina (rava)
2 tbsp oil
1/2 tsp salt
kneed to a smooth and soft dough cover it with a damp muslin cloth and keep aside.
INGREDIENTS FOR FILLING
1/2 cup boiled sweet crorn
100 gms cottage cheese (paneer) mashed
2 green chillies finely chopped
1 tsp lemon juice

1 tsp chilli flakes
2 tbsp chopped corriander
salt to taste
crush the boiled sweet corn and mix all the other ingredients for stuffing with the crushed corn and keep aside.
INGREDIENTS FOR GRAVY
2 bunches of spinach blanched and ground to paste
10-12 cloves crushed garlic
1 tsp finely chopped ginger
2 tsp whole cumin seeds
2 whole dry red chillies 
50 ml fresh cream (optional)
1 tsp of garam masala pwd (All spice)
salt to taste
METHOD FOR RAVIOLI
Roll out long strips of the dough about 2 inches wide cut out equal squares out of the rolled out dough (2 inch by 2 inch)
take one piece place a table spoon of ravioli filling cover it with the other piece of dough seal the sides with the help of the fork  ( a small packet will be formed) finish making all the ravioli in the same way refrigerate for 15 minutes heat water about 4-6 cups in a large vessel add a little salt and 2 tsp of oil and bring it to boil and then add the raviolis 6-8 at a time cook for two minutes when they start to float remove the batch in a greased vessel in the same water finish cooking the rest of the ravioli in batches do not throw the remaining water   
 METHOD FOR GRAVY
Grind the spinach
Heat oil in a separate pan splutter whole jeera whole red chillies chopped ginger and garlic and chopped green chillies.Saute till it turns light brown add the spinach puree salt and cook for 3-4 minutes adjust the consistency of the gravy by adding a little left over water of ravioli  add garam masala pwd and finish it out with fresh cream
for plating place cooked ravioli in the serving dish cover it with the cooked spinach gravy and garnish with fresh cream.Serve hot.
NOTE:-
To blanch the spinach boil water in a large vessel add a pinch of salt bring it to boil,roughly chop the spinach and add to the boiling water. cook for 1 minute drain immediately and immerse it in cold water to prevent over cooking.and drain again.

VEGETABLE BIRYANI

VEGETABLE BIRYANI

This recipe is special because it's vegetarian....but tastes no less than a non veg biryani.

Ingredients:

75 gm cauliflower florets
75 gm peas
75 gm potatoes cut to square
100 gm paneer cut like the potatoes and fried
75 gm carrots
75 gm beans chopped
100 gm curds whipped
2 medium tomatoes chopped
3 large onions finely chopped
Ginger 2 inch garlic 10 cloves green chillies 5 crushed
1 tbsp kashmiri chilli pwd
2 tsp turmeric
2 tsp garam masala powder

2 tbsp biryani masala
Salt to taste
Oil and ghee as required
Basmati rice soaked and cooked till 80 percent done
2 tbsp butter dissolved in 1/4 th cup milk and a few saffron strands added too.

Method:

        Heat oil in a large heavy bottomed pan. Fry the sliced onions till light golden. Add all the veggies one by one ,starting with potatoes,beans,peas,carrots, cauliflower. Saute till half done
Fry the crushed Ginger garlic chilly masala and the powdered spices. Add tomatoes. Saute till it gets  aromatic and the tomatoes turn soft. Add whipped curds. Simmer for 2-3 mins. Get it off the flame. In a another big pot start to layer.
Start with one layer of veggies,then a layer of rice then veggies and finally rice.
Warm the milk. Add saffron and butter pour over the rice layer.
Add a little ghee on the top layer. Cover with a tight lid and simmer till you know that something yummy is cooking

Enjoy the biryani with curd raita of your choice.

MINCED MEAT PIE

MINCED MEAT PIE

This is an age old recipe prepared in many households

Each household has it's own take on this recipe. This is my recipe...hope you like it.

Ingredients.
500 gm mince meat
2 tbsp Ginger garlic paste
5-6 green chillies crushed
4 tomatoes finely chopped
2 potatoes chopped to small pieces and fried lightly
2-3 onions finely chopped
2 medium capsicum chopped
1 cup mix peas and chopped carrots (optional)
1 cup grated cheese
1 tbsp garam masala powder
1 tsp red chilli powder
1 tsp roasted cumin powder
1 tsp cracked black pepper
2 tsp kasuri methi crushed (optional) but it adds a lot of flavour.
3 eggs whipped
1 small bunch of corriander and mint leaves chopped.
Salt to taste
Oil/ ghee

Method.
       In a large bowl mix all the ingredients with the mince .
Everything has to be mixed well. Pls adjust salt remembering that cheese has been added. Be careful with the salt as cheese is quite salty.
Preheat oven the 200 degree
Grease a baking dish. Pour the mince mix. Bake in the preheated oven for 20 mins .
After that lower the temperature and further cook the pie . Check with a clean knife or skewer. If it comes out clean ....it's done.
Let it roll little and then serve with bread of your choice.

Believe me it tastes superb.

LEBANESE CHICKEN ROLL

This roll can be associated with the shawarma roll that we get as street food. But home made is home made.

Ingredients:

1kg boneless chicken sliced to strips                
2 tbsp Ginger garlic paste
50 gm curds
1 tbsp red chilli powder
Juice of one lemon
1 tsp Nutmeg powder
1 tbsp garam masala powder
1 tsp chilli flakes
2tbsp garlic chopperised finely
Salt to taste
2 tbsp oil
Finely chopped cabbage
Slices of beetroot
Slices of carrot
( You can pickle the beetroot and carrot by immersing them in malt vinegar and salt the previous day)
Home made chapattis or parathas as you like.

Method:
       Marinate the chicken with all the ingredients except the veggies..add oil and give a good massage to the chicken strips
Marinate at least for 4 hours.
Grease the oven tray with some oil, spread the marinated chicken over it. Spread as flat as you can. Do not heap. Grill in a preheated oven 180 degree  for 20 mins. When done remove and allow it to cool a bit. Sprinkle corriander .
Spread the roti/ paratha flat smear garlic sauce (recipe in notes) fill chicken and pickled veggies you can also add grated cheese it you want. 
Lebanese rolls are ready to savour.

Note. Garlic sauce
Ingredients
1/2 cup  Mayonnaise
50 gm cream cheese
2 tbsp Crushed garlic
Chilli powder (optional)

Mix all the ingredients together in a bowl, and use whenever needed. This sauce tastes great with any type of tikkas or grilled chicken.

You can also replace the chicken with paneer all that masalas will remain same , only the grilling time will be 10 mins.

If you don't have an oven, you can pan toss the chicken. Just remember not to cover the pan while cooking the chicken.

BREAD PUDDING WAFFLES

This is an innovative option to make easy waffles.

Ingredients.
10 slices of white bread. Cut to small pieces
3 eggs beaten
1 cup milk
1 small cup sugar 2 tsp vanilla essense
1 cup all purpose flour
1 tsp Nutmeg and cinnamon powder.

Method
In a large bowl drop in bread, flour, sugar and incorporate beaten eggs and milk. Add nutmeg and cinnamon powder.
Just mix with a flat spoon. We don't want a smooth batter.
Heat the waffle iron
Apply butter. Spread the mixture and close and cook till it's done ,crispy. Will take  6-8 mins.
Serve with whipped cream or any ice cream with a crunch like praline.

Enjoy. I am sure you will.

If you don't have a waffle iron , you can heat a non-stick pan and cook like pancakes. This will take 5-6 mins on each side depending on the thickness of the dough you have spread. ( Do not make it thin)