CHAAS

 

Prep Time : 15 mins 

Total Time : 15 mins
Serve : 2

INGREDIENTS

Pudina    -  2 tsp
Green chilly   -  1
Salt - to taste
Black salt - 1/4 tsp
Roasted cumin seeds powder - 1 tsp
Curd   -   2 cup 
Water   -  1  cup
Ice cube  -    10

METHOD
Add mint leaves,green chilly,black salt,salt and half cup of water in the blender and blend it.
Add curd and blend it.
Take a glass add ice cubes and pour the mint lassi sprinkle roasted cumin seeds powder
Enjoy the refreshing drink.

 

FISH CURRY

 

Prep Time : 15 mins
Cooking Time : 45 mins
Serve : 4


INGREDIENTS
Rohu fish washed and sliced - 500 gms
Mustard seeds - 2 tbsp
Cumin seeds - 1 tbsp
Garlic cloves -8-10
Fenugreek seeds - 1/4 tsp
Sliced tomatoes - 2
Turmeric powder - 1/2 tsp
Red chilly powder - 2 tbsp
Salt - to taste
Mustard oil for frying -1 cup
Chopped coriander leaves for garnishing


METHOD
Marinate the fish in turmeric powder, salt and lemon juice for 10 minutes
. Heat the oil in a pan and deep fry  both the sides of the fish pieces until slightly brown, drain and keep aside.
         Grind the mustard seeds, cumin seeds and garlic cloves to make a fine paste
. Now once the paste is ready, add in it turmeric powder and red chilly powder
. Now heat up the remaining oil, and put the fenugreek seeds to crackle and mix the paste in the oil and stir fry for a few minutes.
  Add the finely chopped tomatoes and cover it and cook in a medium flame.
      Add the water and salt for gravy and boil it
. Now add the fried fish pieces in the gravy and cook for 5 minutes. Garnish with coriander leaves and serve hot fish curry with rice.

BESAN CHEELA

 

Prep Time : 20 mins

 Cooking Time : 15 mins

 Serve : 2 

 INGREDIENTS 

Semolina/suji - 1/2 cup 

Gram flour/besan - 1 cup 

Water - 2 cup 

Finely chopped carrots - 2 tbsp

 Finely chopped spring onion - 2 tbsp

 Finely chopped green chilly - 1/4 tsp

 Grated ginger - 1 tsp

 Finely chopped coriander leaves - 1tsp

 Salt - to taste 

Oil - 2 tbsp 

 METHOD

 Take a bowl add suji ,besan, carrot, onion,green chilly,coriander leaves,ginger and salt and mix well. 

Add two cup of water and make smooth batter Now heat oil in a pan and spread the mixture over it.

 Flip it when it turns little red. 

Your besan cheela is ready to eat. 

Repeat the same process with rest of the batter. 

Serve hot with chutney.

CHICKEN CURRY

 

Prep Time :15 mins

 Cooking Time :30 mins

 Serve :4

 INGREDIENTS

 Chicken pieces - 1 kg

 Chopped onion - 4

 Ginger paste - 1 tbsp

 Garlic paste - 1 tbsp

 Kashmiri mirch powder - 1 tsp

 Red chilly powder - 1 tsp

 Coriander powder - 1 tsp

 Turmeric powder - 1/2 tsp

 Curd - 1/2 cup

 Whole black pepper - 4 - 5

 Cloves - 4 - 5

 Black cardamom - 1

 Green cardamom - 2

 Cinnamon - 1 inch stick

 Mace - 1 piece

 Bay leaf - 2

 Salt - to taste

 Oil - 1/2 cup

 METHOD

 Take a blender add whole garam masala.ginger paste,garlic paste and 2 chopped onion and make a paste

. Heat oil in a pan and add bay leaf and chopped onion and saute until transparent

. Now add chicken and fry for 4 - 5 mins.

 Add chopped onion and whole garam masala paste and mix well.

 Add red chilly powder ,coriander powder ,turmeric powder and kashmiri mirch powder and mix well now add curd and mix well. Cook in a high flame until oil leaves the pan.

 Add one cup of water and salt and cook for five mins.

 Garnish with coriander leaves and serve

POTATO AND CHEESE PARATHA

 

Prep Time : 25mins
Cooking Time : 15 mins
Serve : 2

INGREDIENTS
Wheat flour      -    1 cup
Salt      -     to taste
Water      -    1/2 cup
Carom seeds      -   a pinch

Sesame seeds - 2 tbsp
For filling
Boiled n mashed potatoes   -          1 cup
Cheese slice      -    2 
Finely chopped onion      -       1 tbsp
Finely chopped green chill -    1/4 tsp
Finely chopped coriander leaves  -     1 tsp
Ginger garlic paste  -  1/2 tsp
Salt     -    to taste
Oil    -    2 tbsp

METHOD
Make a soft dough with the listed ingredients
 except sesame seeds.

Keep aside for 30 mins.
Take a large bowl combine all the listed ingredients except cheese slice and mix well.
Now filling is ready.

Roll the paratha and stuff the filling and now add half cheese slice and fold it.

Stick the sesame seeds and coriander leaves and roll it.
Grease a pan with a little oil and heat on a medium flame.
Make paratha applying oil on both the sides.
Serve hot.

LEMON PEPPER CHICKEN

 

Prep Time : 3 - 4 hours
Cooking Time : 35
Serve : 3
INGREDIENTS
Chicken boneless pieces  -  1 kg
Whole black pepper - 8 - 10
Green cardamom - 2 - 3
Black cardamom - 2
Cloves - 5 - 6
Red chilly powder - 1 tbsp
Turmeric powder - a pinch
Ginger garlic paste - 1 tbsp
Cumin seeds - 1 tbsp
Clarified butter - 4 tbsp
Green chilly - 4
Lemon juice - 1
Oil - 4 tbsp

METHOD
Take a blender add whole black pepper,cloves,cardamom powder,cumin seeds,ginger garlic paste,red chilly powder, and one tbsp water and ground coarsely
Add lemon juice,pinch of turmeric powder and salt in this paste and mix well.
Marinate chicken with this paste and keep aside for 3 - 4
Add oil in the pan  and add chopped green chilly, cloves, whole black pepper,cardamom powder and chopped ginger garlic in the pan and place the marinated chicken 

pieces .
When cook on one side  turn the side and  put some cardamom powder,cloves powder and black pepper powder  and cook for ten mins.
Serve hot.

MANGO PHIRNI

 

Prep Time : 15 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Milk      - 3 cup
Soaked rice     -  1/4 tsp
Sugar     - 2 tbsp
Mango pulp   -  1 cup
Cardamom powder  - 1/4 tsp
Raisins   -1 tbsp
 Crushed pistachio - 1 tbsp
Mango chunks - 2 tbsp

METHOD
Wash and soak the rice for half an hour and grind coarsely
Boil milk in a thick bottom vessel.
Once boiled keep it in a low flame.
Add rice paste and mix well.
Stir in between thickening the milk.
Cook well till it gets thick .
Add sugar,raisins and cardamom powder.
Once cooled,add mango pulp and mix well.
Take a bowl  add mango phirni and lastly add mango puree
Garnish with mango chunks ,pistachio and