ALOO TIKKI

 

Prep Time  : 15 mins 

Cooking  Time  : 15 mins 

Serve  - 2

Boiled potatoes - 4
Red chilli powder   -    1/2 tsp
Chopped green chillies  -    2
Bread slice     -    2
Rice flour  - 2 tbsp
Salt      -    to taste

Chopped coriander leaves - 1 tbsp
Oil     -   for shallow frying

METHOD
Dip the bread slice in bowl filled with water
.Drain extra water and mash the bread slice.
   In a bowl add all the above ingredients and mix well.
   Shape each ball to flat patties of medium thickness.

Heat oil
  Shallow fry in hot oil until golden in color
  Flipping once in between.
  Always cook in medium flame'
  Drain in paper napkin.
  Serve hot with chutney.

HYDERABADI CHICKEN BIRYANI

 

Prep Time : 25 mins

Cooking Time : 45 mins
Serve : 4

INGREDIENTS
Chicken  -  500 gms
 Ghee  -  6 tbsp
Biryani masala - 1 tsp
Cloves  -  3 - 4
Green cardamom  -  4
Black cardamom -  2
Mace  -  one piece
Black pepper  -  4 - 5
Cinnamon powder  - 1/4 tsp
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Fried onion - 1/2 cup
Curd - 2 tbsp
Salt - to taste
Half done rice -  2 cup
Kewra water  -  1 tbsp
Saffron  -  few strands
Milk - 1/4 cup
Green chilly - 2 cut in slit
Green coriander leaves - 1 tbsp
Mint leaves - 1 tbsp


METHOD
Heat ghee in a pan and deep fry the sliced onion and strain it.
Heat oil in a pan add whole garam masala and fry for a few seconds.
Add sliced onion and chicken pieces and saute for 4 - 5 mins.
Add ginger garlic paste, biryani masala and salt and mix well.
Add water and cook in a low flame for  15 mins.
Soak rice for half an hour and strain it
Bring the water to boil,add green chilly,cumin seeds,one tbsp  shudh ghee,salt and rice make half done rice

Evenly spread the half done rice and fried onion,coriander and mint leaves and chicken and  to form at least two layer.
Soak the saffron in hot milk and add saffron milk.
Add cinnamon powder and fried onion  and cover the lid
Tightly cover the pan and cook 7 - 8 mins.
Add kewra  water before serving.

BREAD PIZZA

 

Prep Time : 15 mins

Cooking Time : 10 mins
Serve : 2

INGREDIENTS

Bread slice            -   4

Finely chopped onion - 2 tbsp
Grated carrots  -  2 tbsp

Finely chopped capsicum - 2 tbsp

Curd - 4 tbsp

Suji - 1 cup

Pepper powder       -a pinch

Black mustard seeds - 1 tbsp

Butter                       - 50 gms

Salt                        - to taste

METHOD
Take a large bowl mix  onion, carrot , capsicum salt and pepper.

Now add suji and curd and mix well.

 Spread this mixture on the top of the bread now.

 Heat non stick pan and grease some butter.

Splutter some black mustard seeds on the 

 Pan now place the bread in non stick pan in a medium flame and cover it  and it turns into light brown 
 Serve hot with green chutney and tomato sauce.

CUCUMBER RAITA

 

Prep Time : 10 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Hung curd        -    1 cup
Grated cucumber         -     1/2 bowl
Coriander leaves - 1 tsp
Green chilly - 1
Salt            -   to taste
Black salt      -    1 tsp 

 Sugar   -     1 tsp
Roasted cumin seeds powder - 1 tsp

Sugar - 1 tbsp
  
METHOD

Hung the curd in a muslin cloth for 4 - 5 hours then prepared raita.
Beat the curd.
Add sugar,salt and black salt and mix well.
Add grated cucumber ,green chilly and roasted cumin seeds powder in the curd and mix well.
Garnish  with coriander leaves and grated cucumber.
Serve chilled.

RAGI CHEELA

 

Prep Time : 15 mins
Cooking Time : 15 mins
Serve : 2

Whole ragi seeds  -  1 cup
Salt    -  to taste
Cumin seeds      -  1/4 tsp
Chopped green chilly   -   2
Chopped onion    - 1 medium size
Finely chopped carrot - 2 tbsp 

Finely chopped capsicum- 2 tbsp

Finely chopped french beans - 2 tbsp
Coriander leaves   - 1 tbsp
Oil     -    4 tbsp

METHOD
Soak ragi seeds over night rinse from fresh water and blend into the blender.

Make a smooth batter.
Batter is not so thick add onion,green chilly,cumin seeds,capsicum, boiled french beans ,salt and carrot and mix it well.
Heat non stick pan to very hot.
Sprinkle some oil till it sizzles and quickly pour a large spoon of batter on it and cover it.
Flip when done on one side.

Serve hot.

BABY POTATO KI SUBJI

 

Prep Time :30 mins
Cooking Time  : 30 mins
Serves   : 4

INGREDIENTS
Baby potatoes   -  500 gms
Chopped onion   -  2
Garlic paste   -  2 tbsp
Ginger paste     -  2 tbsp
Turmeric powder      -  1/2 tsp
Red chilly powder    -   1 tsp
Coriander powder     -   1 tsp
Garam masala powder      -  1 tsp
Cloves    -   2
Cinnamon     -  1 inch stick
Green cardamom     -  2
Whole black paper   -  2
Cumin seeds   -  1/4 tsp
Kashmiri red chilly powder - 1 tsp
Salt      -  to taste
Oil - 4 tbsp
Chopped coriander leaves    -   1 tsp

METHOD
Wash and boil the baby potato in a pressure cooker with two cup of water
Heat oil in a pan and remove the skin of the baby potato and fry until dark brown on low flame and take off the pan.
Heat oil in a pan and add cumin seeds and whole garam masala to crackle.
Add chopped onion, and saute for 3 - 4 mins. now add ginger garlic paste,red chilly powder,coriander powder,turmeric powder and kashmiri mirch powder and saute for 3 - 4 mins.
Add fried potatoes and salt and mix well.
Garnish with coriander leaves and serve.