LEMON CHICKEN

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

INGREDIENTS
Chicken pieces  -  500 gms
Sliced onion  -  1
Cardamom  -  2
Cumin seeds  -  1/4 tsp
Black pepper  -  2 - 3
Cloves  -  2 - 3
Cinnamon  -  1 inch stick
Red chilly powder  -  1 tsp
Kashmiri mirch powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Ginger paste  -  1 tsp
Garlic paste  -  1 tsp
Salt  -  to taste
Oil  -  4 tbsp
Lemon juice  -  2 tbsp
Lemon zest  -  1 tsp
Sugar  -  1/2 tsp

METHOD
Marinate chicken with lemon juice,lemon zest,red chilly powder,turmeric powder,ginger garlic paste,salt,sugar,kashmiri mirch powder and one tbsp oil for half an hour.
Heat oil in a pan,add cumin seeds,cloves,black pepper,cinnamon to crackle,'
Add sliced onion and saute for one to two mins.
Add marinated chicken pieces and cover it and cook in a low flame until the chicken is soft.
Serve with chapati or naan

TANDOORI NAAN

I went through Tarla Dalal recipe

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

INGREDIENTS
All purpose flour  -  1 .5 cup
Curd  -  2 tbsp
Luke warm milk -  1/2 cup
Baking powder  -  1/2 tsp
Sugar  -  1 tsp
Clarified butter  -  2 tbsp
Onion seeds  -  1 tbsp
Poppy seeds  -  1 tbsp
Butter  -  100 gms

METHOD
In a kneading bowl mix together all purpose flour/maida,clarified butter,sugar,salt,baking powder and curd.
Add little water and make a soft dough
Keep aside for an hour.
Knead it again.
Take some dough and make medium size balls.
Roll into balls,then roll out naan.
Take a bowl add poppy seeds,onion seeds and clarified butter and mix well.
Add this solution on the top of the naan and roll out.
Grease oven plate with butter
Place the naan in preheated oven of 250.c for two mins.
Flip it over till brown.
Apply butter serve hot.

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CHANA DAL NAMKEEN/SPLIT BENGAL GRAM NAMKEEN

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

INGREDIENTS
Bengal gram /chana dal  -   1 cup
Baking soda  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Salt  -  to taste
Black salt  -  1/4 tsp
Chat masala  -  1 tbsp
Oil  -  for frying

METHOD
Soak chana dal/Bengal gram  and 1/4 tsp baking soda over night.
Drain and keep in the strainer.
Heat enough oil and 1/4 tsp turmeric powder in a pan.
Deep fry the chana dal in hot oil and drain in a paper napkin.
Add salt,black salt,red chilly powder and chat masala and mix well.
Now chana dal namkeen is ready to serve with tea.

SOUTH INDIAN NOODLES

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

INGREDIENTS
Boiled noodles  -  1 cup
Chopped carrot  -  2 tbsp
Chopped onion   -   2 tbsp
Chopped cabbage  -  2 tbsp
Chopped capsicum  -  2 tbsp
Turmeric powder  -   1/4 tsp
Red chilly powder  -  1 tsp
Sambar powder   -   1 tbsp
Salt  -  to taste
Tamarind water/imli ka pani  -  1 tbsp
Rai/black mustard seeds  -  1/4 tsp
Oil  -  2 tbsp

METHOD
Heat oil in a pan,add black mustard seeds to crackle.
Add onion and saute for one mins.
Add carrot,cabbage and capsicum and saute for one to two mins.
Seasoning with salt,turmeric powder,red chilly powder and sambar powder  and mix well.
Add boiled noodles and tamarind water/imli ka pani and mix well.
Serve hot.

SHAHI PULAO

Prep Time  : 20 mins
Cooking Time  : 25 mins
Serve : 2

INGREDIENTS
Basmati rice  -   1 cup
Water  -  2 cup
Chopped carrot  -  2 tbsp
Chopped onion  -  1
Matar/peas   -  2 tbsp
Chopped green chilly  -  1
Cumin seeds  -  1/4 tsp
Cinnamon  -  1 inch stick
Cardamom  -  2
Salt  -  to taste
Clarified butter  -  2tbsp
Saffron   -  few strands
Hot milk  -  1/4 cup
Cashew nuts  -  2 tbsp
Raisins  -  2 tbsp
Cloves  -  3 - 4
Black pepper  -  3 - 4
Star anise  -  1

METHOD
Wash the basmati rice and soak for 30 mins.
Soak the saffron in hot milk.
Heat clarified butter in a pan,add cumin seeds,cinnamon,cardamom,cloves,black pepper,star anis and green chilly and saute for few seconds.
Add onion and saute for one to two mins,now add carrot and peas and saute.
Add soaked rice,salt and saffron milk and saute for 3 - 4 mins.
Add two cup of water and bring it to boil.
Cover it and simmer the flame  and cook for ten mins.
Heat clarified butter in a pan.
Add cashew nut and fry till golden brown.
Add raisins and switch off the flame.
Garnish with fried cashew nuts and raisins serve hot.

SPINACH CAKE

Prep Time : 15 mins
Cooking Time : 20 mins
Serve  : 4

INGREDIENTS
Spinach puree  -  1/2 bowl
Wheat flour  -  1 cup
Sugar powder  -  1 cup
Salt  -  a pinch
Baking powder  -  1 tsp
Egg  -  1
Milk  -  1.5 liter
Vanilla essence  -  1 tsp
Chopped walnuts  -  1 tbsp
Cooking oil  -  1/2 cup
Vinegar  -  2 tbsp

METHOD
Boil one liter milk,when it boiled turn off the flame.
Add vinegar and cover the milk,after few mins milk is fully curdled.
We get soft paneer.
Boil spinach leaves for five mins, add a pinch salt and sugar then grind to make a puree.
Sieve wheat flour,baking powder and salt .
Take a blender add spinach puree,sugar powder,1/2 cup milk,cooking oil,egg and paneer and blend to mix until creamy and fluffy.
Add vanilla essence,wheat flour and baking powder
Make a smooth batter.
Preheat oven for 180 .c
Pour the cake batter into grease dish.
Add roughly chopped walnuts and bake for 20 mins.
Now delicious spinach is ready

KUNG PAO CHICKEN

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

INGREDIENTS
Boneless chicken  -  500 gms
Soy sauce  -  2 tbsp
Corn flour  -  2 tbsp
Grated ginger  -   1 tsp
Finely chopped garlic  -  1 tsp
Vinegar  -  1 tbsp
Whole red chilly  -  5
Dry roasted peanuts powder  -  2 tbsp
Sesame oil  -  4 tbsp
Salt  -  to taste
Sugar  -  1 tsp
Black pepper powder  -  1/4 tsp
Chopped capsicum  -  1
Chopped onion  -  1

METHOD
Marinate chicken with soy sauce,corn flour,salt one tbsp oil and vinegar and sugar for half an hour.
Heat oil in a pan,add whole red chilly and saute for few seconds.
Add chopped garlic and grated ginger and saute for one mins.
Add capsicum and chopped onion and stir fry till crunchy.
Add marinated chicken and saute for two to three mins
Add roasted peanuts powder and mix well.
Take a bowl add one tbsp soy sauce,corn flour and black pepper powder mix with half cup of water and add in the pan.
Cover it and cook for five mins in a slow flame
Serve hot with chapatis.

MOONG DAL CHEELA

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

INGREDIENTS
Split moong dal  -  1 cup
Green chilly -  1
Ginger  -   1 inch stick
Cumin seeds  -  1/4 tsp
Salt  -  to taste
Finely chopped carrot  -   1/2 cup
Finely chopped capsicum  -  1/2 bowl
Finely chopped cabbage   -  1/2 bowl
Grated cheese  -   2 tbsp
Finely chopped coriander leaves  -  1 tbsp
Black pepper powder  -  1/4 tsp
Turmeric powder
Oil  -  4 tbsp


METHOD
Soak yellow moong dal for 4 - 5 hours,drain and add green chilly and ginger to make a fine paste.
Add salt cumin seeds, coriander leaves and one cup of water to make a batter of cheela.
Heat two spoon oil in a pan,add carrot,capsicum and carrot  and saute for one to two mins till crunchy.
Add turmeric powder,black pepper powder and salt and saute for one mins and turn off the flame.
Add grated cheese and mix well.
Now stuffing is ready.
Heat oil in a pan.add two spoon moong dal batter and spread it.
Drizzle one tbsp oil.
Flip it and cook both the sides.
Add stuffing in it and fold it
Serve hot

CHESTNUT FLOUR BURFI/SINGHARA ATTA KI BURFI

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

INGREDIENTS
Chestnut flour  -  1 cup
Sugar  -  1 cup
Clarified butter  -  1/4 cup
Milk  -  1.5 cup
Cardamom powder  -  1/4 tsp
Crushed cashew nuts  -  1 tbsp
Raisins  -  1 tbsp

METHOD
Heat clarified butter in a pan.
Add chestnut flour in a low flame till it turns brown and gives out the fragrance.
Heat sugar and milk in a pan,keep it medium flame for 10 mins.
When it gets sticky means syrup is ready.
Add roasted chestnut flour and cardamom powder and mix well.
Add crushed cashew nuts and raisins and mix well.
Grease a plate and pour the mixture
Garnish with cashew nuts and cut into diamond shape.

TRI COLOR FRUIT CREAM

Prep Time : 15 mins
Total Time  : 15 mins
Serve : 2

INGREDIENTS
Hung curd  -  1/2 cup
Fresh cream  -  1/2 cup
Brown sugar  -  2 tbsp
Chopped papaya  -  1/2 cup
Sliced banana  -  1
Grapes  -  1/2 bowl

METHOD
Hung the curd in a muslin cloth for 4 - 5 hours then we get hung curd.
Add brown sugar in the hung curd and blend in the blender.
Add fresh cream and again blend it and keep in the fridge for half an hour.
Take a serving glass add grapes and now add hung curd and sliced banana.
Again add hung curd and at the top add chopped papaya and serve.