FRIED CHICKEN CHILLY

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

INGREDIENTS
Chicken  -  250 gms
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Tomato puree  -  1 cup
Salt  -  to taste
Sugar  -  1/2
Green chilly  -  2
Lemon juice  -  1 tsp
Corn flax  -  2 tbsp
Vinegar  -  1 tsp
Clarified butter  - 2 tbsp

METHOD
Marinate chicken with corn flax,ginger garlic paste,lemon juice,vinegar,coriander powder,salt and sugar.
Keep aside for 15 mins.
Heat clarified butter in a pan.
Add marinated chicken and cook in a high flame for 2 - 3 mins. then slow flame.
Add tomato puree,green chilly and 1/4 cup of water.
Cover it and cook till water absorb it.
Garnish with coriander leaves and serve.

MANGO CHUTNEY

Prep Time  :15 mins
Cooking Time  :  45 mins
Serve  : 4 - 6

INGREDIENTS
Raw mango   -  1 cut in cubes
Finely chopped onion  -  2 tbsp
Grated ginger  -  1 tsp
Garlic cloves  -  1
Rai/black mustard seeds  -  1/4 tsp
Raisins  -  1/2 cup
Lemon juice  -  1 tbsp
Sugar  -  1 cup
Water  -  1/2 cup

METHOD
Heat sugar water and lemon juice in a pan.
Cook till sugar dissolves.
Add all above listed ingredients in the sugar syrup.
Cook in a low flame.
Stir occasionally till it thickness n water drives out.
A finger leaking chutney ready to eat.
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CAULIFLOWER FRITTERS / GOBI KE BHAJIA

Prep Time : 25 mins
Cooking Time  : 15 mins
Serve  : 4

INGREDIENTS
Grated cauliflower   -  1 cup
Gram flour /besan  -  2 - 3 tbsp
Crushed coriander seeds  -  1/4 tsp
Crushed fennel seeds  -  1/4 tsp
Crushed cumin seeds  -  1/4 tsp
Chilly flax  -  1/4 tsp
Chopped green chilly  -  1/4 tsp
Salt  -  to taste
Chopped coriander leaves  - 1 tsp
Fresh mint leaves  -  1 tsp
Oil  -  for frying

METHOD
Take a large bowl add grated cauliflower,gram flour,salt,coriander seeds,fennel seeds,cumin seeds,chilly flax,mint leaves,coriander leaves and sprinkle some water.
Make a lemon size ball and deep fry in hot oil.
When its half done strain it.
Press the ball and again deep fry in hot oil until brown and crispy on a medium flame.Serve hot with tea.

BHAJI PAV

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

INGREDIENTS
Pav  - 2
Butter  -  100 gms
Finely chopped onion  - 2 tbsp
Ginger garlic paste  -  1 tsp
Chopped capsicum  -  2 tbsp
Grated carrot  -  1
Chopped green chilly  -  1
Boiled n mashed potato  -  1/2 bowl
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Pav bhaji masala  -  1 tsp
Tomato sauce  -  1 tbsp
Salt    -  to taste
Chopped coriander leaves  -  1 tbsp

METHOD
Heat butter in a pan.
Add onion and stir fry till light brown.
Add ginger garlic paste,red chilly powder,green chilly,turmeric powder and 2 tbsp water and saute.
Add tomato sauce and mix well.
Add the veggies and saute for one mins.
Now add boiled n mashed potato and mix well.
Add salt butter and pav bhaji masala and mix well.
Add one cup of water and coriander leaves and cook for 2 - 3 mins.
Break the pav and add it.
Serve hot.

KURKURI ARBI/ KURKURI TARO ROOTS

Prep Time  : 20 mins
Cooking Time  : 45 mins
Serve  : 2

INGREDIENTS
Arbi/taro roots   -  250 gms
Ginger garlic paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Roasted mango powder/amchur  -  1/2 tsp
Carom seeds  -  1/4 tsp
Fenugreek seeds/methi seeds  -  a pinch
Salt  -  to taste
Oil  -  4 tbsp

METHOD
Peel and boil the taro roots/arbi.
Heat oil in a pan.
Remove the skin of the taro root/arbi and deep fry in a hot oil and keep aside.
Again heat oil in the same pan
Add carom seeds and fenugreek seeds to crackle,
.Add ginger garlic paste,coriander powder,red chilly powder,turmeric powder,amchur powder/roasted mango  powder,salt and 2 tbsp water and saute for one to two mins.
Now add fried arbi and cook for five mins in low flame
Now kurkure arbi.taro roots is ready to serve.

MANGO ICE CREAM

Prep Time  : 20 mins
Cooking Time  : 30 mins
Serve  : 2

INGREDIENTS
Ripe mango  -  1
Milk  -  3 cup
Crushed cashew nuts  -  1 tsp
Crushed almonds  -  1 tsp
Cardamom powder  -  1/4 tsp
Sugar  -  2 tbsp

METHOD
Boil milk in a heavy bottom vessel.
Once boiled,keep in the low flame till thick.
Add sugar,cardamom powder,crushed cashew nuts,crushed almonds and mix well.
Now stuffing is ready.
Take a ripe mango and cut in the top of the mango.
Pull out seed of the mango with the help of spoon.
Stuff the thick milk in the place of mango seed and cover with the top cut earlier.
Keep the mango in the freezer for over night.
Peel the mango skin and cut into slices.
Serve chilled.
enjoy
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ANDA MASALA/EGG MASALA

Prep Time  : 15 mins

Cooking Time  : 25 mins

Serve  :  2

INGREDIENTS

Hard boiled eggs  -  4

Finely chopped onion  -  1 big size

Ginger garlic paste  -  1 tsp

Red chilly powder  -  1 tsp

Coriander powder  -  1 tsp

Turmeric powder  -  1/2 tsp

Garam masala powder  -  1/2 tsp

Green chilly  -  2 

Salt  - to taste

Oil  -  4 tbsp

Cumin seeds  -  1/4 tsp

Chopped coriander leaves  -  1 tbsp

METHOD

Heat one tbsp oil in a pan.

Add boiled eggs and stir fry till brown.

Drain and keep aside.

Heat oil in the same pan.

Add cumin seeds to crackle.

Add onion and saute till brown.

Add ginger garlic paste,coriander powder,red chilly powder,turmeric powder and salt and 2 tbsp water and cook on a medium flame approax 4 - 5 mins.

Add green chilly and garam masala and mix well.

Add one cup of water and bring to boil.

When it boiled add boiled and fried egg and cook for five mins.

Garnish with coriander leaves and serve.

RADHABHALLAVI PURI

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

INGREDIENTS
All purpose flour  -  1 cup
Split urad dal  - 1/2 cup
Split moong dal  -  1/4 cup
Gram flour  - 2 tbsp
Ginger paste  -  1/4 tsp
Fennel seeds  -  1/4 tsp
Green chilly  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/tsp
Asafoetida  -  1/4 tsp
Oil  -  for frying

METHOD
Take a large bowl add all purpose flour,salt,sugar,2 tbsp oil and mix well.
Make a soft dough with the help of water.
Soak split urad dal and split moong dal for 3 - 4 hours.
Drain and make a paste.
Heat oil in a pan.
Add asafoetida and gram flour and roast it.
Add split urad dal paste,ginger paste,fennel seeds,red chilly powder,green chilly and salt and stir fry for 4 - 5 mins.
Now stuffing is ready.
Heat enough oil in a pan for deep frying.
First on high flame then make it medium or low.
Now divide the dough into equal size balls.
Now  flatten the balls with your palm.
Place a small ball of stuffing in the center and seal it properly.
Now roll the balls.
It should be thick.
Place the puri into the hot oil for frying
Fry in small batches.
Deep fry in medium hot oil until golden n crispy.
Drain and serve.

HOT CHOCOLATE FRENCH TOAST

Prep Time  : 10 mins
Cooking Time  : 15 mins
Serve  : 2

INGREDIENTS
Bread  -  4 slice
Milk  -  1 cup
Corn flour  -  2 tbsp
Cocoa powder  -  2 tbsp
Sugar powder  -  3 tbsp
Butter  -  50 gns
Chocolate sauce  -  2 tbsp

METHOD
Take a large bowl add milk,cocoa powder,sugar powder,corn flour and mix well.
Grease  the pan and dip the bread into a cocoa milk and place into the hot pan.
Cook in a high flame.
When cook in one side turn the bread.
Serve with chocolate sauce.

HOT DOG

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

INGREDIENTS
Hot dog  -  2
Butter  -  50 gms
Cumin seeds  -  1/4 tsp
Finely chopped onion  -  2 tbsp
Ginger garlic paste  -  1 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Coriander powder  -  1 tsp
Salt  -  to taste
Lemon juice  -   1 tsp
Boiled n mashed potato  -  1/2 bowl
Grated processed cheese   -   1 cube
Coriander leaves  -   1 tbsp
Chopped green chilly   -   1/4 tsp
White pepper  -  1/4 tsp
Tomato sauce  -  1 tbsp
Green garlic chutney  -  1 tbsp
Grated cabbage  -  2 tbsp

METHOD
Heat butter in a pan.
Add cumin seeds to crackle.
Add onion and stir fry for 3 - 4 mins.
Add ginger garlic paste,coriander powder,red chilly powder,turmeric powder,green chilly and 2 tbsp water and mix well.
Add grated cabbage and boiled n mashed potato and mix well.
Add tomato sauce,green garlic chutney ,white pepper and lemon juice and mix well.
Now stuffing is ready.
Cut the hot dog buns in the middle.
Stuff the filling in the hot dog bun.
Grease the pan with butter and place the hot dog bun and stir fry from both the sides
Garnish with grated cheese and serve hot.

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AMIYA MURGH /MANGO CHICKEN

Prep Time  : 15 mins
Cooking Time  : 35 mins
Serve  :  2

INGREDIENTS
Chicken  -  500 gms
Sliced onion  -  2
Ginger garlic paste  -  1 tbsp
Coriander powder  -  1 tbsp
Raw mango puree  -  1 small mango pulp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Green chilly paste  -  1 tsp
Garam masala powder  -  1/2 tsp
Finely sliced raw mango  -  1 small size
Salt  -  to taste
Oil  -  1/2 cup
Cloves  -  3 - 4
Chopped coriander leaves  -  1 tbsp

METHOD
Marinate chicken with 1/2 tsp ginger garlic paste,1/2 tsp coriander powder,1/4 tsp turmeric powder,1/2 tsp red chilly powder,1/2 tsp green chilly paste,1 tbsp raw mango puree,salt and garam masala powder.
Heat oil in a pan.
Add cloves to crackle.
Add onion and stir fry one to two mins.
Add 1/2 tsp ginger garlic paste,1/2 tsp green chilly,1/2 tsp red chilly powder,1/2 tsp coriander powder,1/4 tsp turmeric powder and 1/2tsp garam masala powder.1/2 tsp raw mango puree.
Stir fry for 3 - 4 mins.
Add marinated chicken,sliced mango and one cup of water and cover it.
Cook in a slow flame for 10  - 15 mins.
Add green coriander leaves and serve hot.

RICE PAPAD

Prep Time  : 10 mins
Cooking Time  :  5 mins
Serve  :  5 - 6

INGREDIENTS
Rice flour  -  1 cup
Water  -  2 cup
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Oil   -  1 tbsp
Oil  -  for frying

METHOD
Take a large bowl add rice flour and water and mix well.
Stir continuously till the lumps dissolves.
Add salt and cumin seeds and mix well.
Make a smooth batter.
Keep aside for 10 mins.
Heat water in a vessel and cover with a plate.
Grease the plate.
Add one tbsp batter on the plate and cover it.
After 3 - 4 mins the color of the rice papad is change.
With the help of knife place the papad on the plastic sheet.
Again grease the plate and the same process is repeated.
Keep in the sunlight for 1 - 2 days.
Heat enough oil in a pan.
Deep fry the rice papad  till crispy.
Enjoy with tea.

MEETHA SHAKARPARA

Prep Time  : 15 mins
Cooking Time  : 30 mins
Serve  : 4 - 6

INGREDIENTS
All purpose flour  -  2 cup
Semolina  -  1/2 cup
Sugar  -  1/2 cup
Clarified butter  -   4 tbsp
Fresh cream   -  2 tbsp
Green cardamom powder  -  1 tsp
Oil  -  for frying

METHOD
Take a large bowl add all above listed ingredients. and mix well.
Make a crumb like texture.
Knead a soft dough and keep aside for 30 mins.
Divide the dough two part.
Now roll a dough and cut into diamond shape.
Heat enough oil in a pan.
Place the sweet shakarpara  for frying.
Fry in small batches.
Deep fry in medium heat oil until golden n crispy.
Drain and serve.