MUGLAI MALAI KOFTA

Prep Time :30 mins
Cooking Time : 30 mins
Serve : 4

INGREDIENTS
Grated paneer /cottage cheese    -  1 cup
Grated boiled potatoes      -  1 cup
All purpose flour / maida    -  2 tbsp
Salt   - to taste
For stuffing
Crushed cashew nuts  -   2 tbsp
Raisins   -   1 tbsp
Grated paneer   -  1 tbsp
For gravy
Chopped onion   -  1 medium size
Garlic cloves   -  4 - 5                                             
Ginger  -  1 inch stick                                                               
Red chilly powder  -  1tsp                                             
Kasmiri mirch powder   -   1 tsp                                                                                       
Coriander powder   -  1 tsp                                               
Turmeric powder  -  1/2 tsp
Black cardamom    -  1
Green cardamom   -  1
Cinnamon   -  1 inch stick
Black pepper   -   2 - 3
Mace   -  1 piece
Curd    -  2 tbsp
Milk    -  1/2 cup
Cream   - 2 tbsp
Tomato puree  -  1/2 cup
Salt   -  to taste
Oil     -  1 cup
Chopped coriander leaves   -  1 tsp

METHOD
Take a bowl add potatoes,grated cottage cheese ,all purpose flour and salt and mix well
Make a smooth dough.
Now make a stuffing.
In a bowl add crushed cashew nuts,raisins and 2 tbsp grated cottage cheese.
Now stuffing is ready.
Divide the dough into equal size balls.
Roll each balls between your palms.
Place 1/4 tsp stuffing in paneer balls and close the stuffing nicely.
Heat oil in a pan and deep fry the malai kofta in a medium flame.
Now we make gravy.
In a blender add chopped onion,garlic,ginger,black pepper,cloves,mace,cinnamon,black cardamom.green cardamom,red chilly powder,coriander powder,turmeric powder,kashmiri mirch and little water and blend it to make a fine paste.
In another pan heat the oil.
Add spices paste and saute till spices leave the oil.
Add 1/2 cup of milk and 2 tbsp cream and mix well.
Add tomato puree and curd and mix well.
Add 1/2 cup of water and cover it to make semi thick gravy.
Add malai kofta into a bowl and pour the hot gravy.
Garnish with coriander leaves and serve.

KATHAL CHOP/JACKFRUIT CHOP

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

INGREDIENTS
Kathal / jack fruit    -  250 gms
Potatoes      -   4 big size
Ginger,garlic paste   -   1 tsp
Chopped onion   -  1
cumin seeds     - a pinch
Red chilly powder   -  1/2 tsp
Coriander powder    -  1/2 tsp
Turmeric powder     -  1/4 tsp
Amchur powder    -  a pinch
Salt   -  to taste
Oil     -  2 tbsp
Corn flour   -   1 tsp
Poppy seeds    -  2 tbsp for coating
Chopped coriander leaves   -  1 tbsp
Coriander leaves  and pomegranate seeds for garnishing

METHOD
   Cut the kathal /jack fruit into pieces.Pressure cook kathal/jack fruit and potatoes with one cup of water.
After one whistle switch off the gas.Drain water and keep aside.
Mash the kathal  and potatoes separately.Heat oil in a wok.Add cumin seeds to crackle.Add onion n saute for one mins.Add ginger ,garlic paste and all spices and saute for 4 - 5 mins.Add mashed jack fruit salt and coriander leaves and mix well. Now stuffing is ready.
Add salt and corn flour in mashed potatoes and mix well.Stuff the jack fruit  feeling into the potatoes dough.Shape each ball to flat patties of medium thickness.
Coat them with poppy seeds and shallow fry in hot oil until golden in color.Flipping once in between.
Always cook in medium flame.
Serve hot with sauce and green chutney

TANDOORI CHICKEN

Prep Time  : 180 mins
Cooking Time :30 mins
Serve : 2

INGREDIENTS
Chicken  -  500 gms 4 pieces
Ginger garlic paste  -  1 tbsp
Sliced onion  -  1
Cloves  -  3 - 4
Cinnamon  -  1 inch stick
Black pepper  -  5 - 6
Green cardamom  -  1
Black cardamom  -  1
Thick curd  -  2 tbsp
Tandoori orange color  --a pinch
Salt  -  to taste
Oil  -  4 tbsp
Butter  -  4 tbsp
Red chilly powder  -   1 tbsp

METHOD
Wash chicken pieces and prick from all sides with fork.
Take a blender add onion,cinnamon,cloves,black pepper,black and green cardamom and make a paste.
Marinate chicken with thick curd,salt,tandoori color,ginger garlic paste and onion and all spices.
Keep aside for three hours
Heat oil in a pan and roast chicken pieces on low flame.
Every five mins turn the sides of the chicken pieces
Pour the butter over the chicken pieces.
Serve hot..

CUSTARD PUDDING

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

INGREDIENTS
Milk                                    -                               500 ml
Vanilla custard                   -                                2 tbsp
Sugar                                  -                                2 tbsp
Grapes                                -                                1/2 bowl
Orange jelly cristal             -                                 1 bowl
Pomegranate / anar dana    -                                 1/2 bowl

METHOD
Boil milk in a thick bottom vessel.
Once boiled,keep it in a low flame.
Add custard powder and sugar in a half cup of cold milk and mix well.
Add this custard powder mixture in the boil milk and mix well.
Stir in continouesly  for thickening the milk.
Switch off the gas.
Once cooled,keep in the fridge.
Add grapes,anar dana and orange jelly crystal at the serving time.

SPINACH CUTLET

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

INGREDIENTS
Spinach puree  -   1 cup
Boiled n mashed potato  -   1 cup
Boiled n mashed green peas  -  1/2 cup
Bread crumbs  -  2 tbsp
Semolina  -  2 tbsp
Ginger garlic paste  -  1 tsp
Green chilly paste   -  1/4 tsp
Corn flour  -   2 tbsp
Salt  -  to taste
Finely chopped coriander leaves  -  1 tbsp
Oil  -  2 tbsp

METHOD
Take a large bowl add potato.peas,spinach puree,salt,corn flour,ginger garlic paste,green chilly paste,bread crumbs and coriander leaves and mix well.
Divide the dough into equal size balls and shape each ball to flat patties of medium thickness.
All the balls are made in the same way coat with semolina.
Heat oil in a pan and shallow fry the tikki in a medium flame.
Serve hot

CHANA DAL NAMKEEN BHEL

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

INGREDIENTS
Fried chana dal   -  1 cup
Finely chopped oonion  -  1
Finely chopped tomato  -  1
Finely chopped green chilly  -   1
Finely chopped coriander leaves  -  1 tbsp
Chat masala  -  1 tsp
Salt  -  to taste
Lemon juice  -  1 tbsp
Sev  -   2 tbsp
Anardana   -  2 tbsp

METHOD
Take a large bowl add all above listed ingredients and mix well
Garnish with anardana .
Serve immediately.
Enjoy chana dal bhel with tea

NO BAKE SWISS ROLL

Prep Time  : 50 mins
Total Time : 50 mins
Serve : 8

INGREDIENTS
Britannia glucose biscuit  -  200 gms
Sugar  -  4 tbsp
Cocoa powder  -  2 tbsp
Coffee powder  -  1 tsp
Milk  -  2 tbsp
Butter  -  1 tbsp
Cottage cheese paneer  - 100 gms

METHOD
Take a blender add biscuit,2 tbsp sugar,cocoa powder,coffee powder and blend to make a powder.
Add milk and butter in the biscuit powder and make a soft dough.
Take a large bowl add paneer and sugar and mix well.
Grease the plastic sheet and roll the biscuit dough and on the top spread the  paneer mixture and roll it tightly .
Wrap in the plastic sheet and keep in the fridge for an hour.
Cut the pieces and serve.

MAKHANA BURFI/LOTUS SEEDS BURFI

Prep Time  :  10 mins
Cooking Time : 15 mins
Serve : 8

INGREDIENTS
Roasted peanuts  -  250 gms
Mawa/whole dried milk  -  100 gms
Makhana  -  50 gms
Sugar -  200 gms
Cardamom powder  -  1 tbsp
Clarified butter  -  2 tbsp
Cashew nuts  -  2 tbsp

METHOD
Heat clarified butter in a pan,and roast makhana till crispy.
Once cooled,to make a powder.
Dry roast the peanuts and make a powder.
Heat sugar and water in a pan to make two sting consistency.
Add mawa,peanuts powder,makhana powder and cardamom powder and mix well.
Pour the mixture on a grease plate.
Once cooled cut into a diamond shape.
Garnish with cashew nuts.