BUTTER CHICKEN

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

INGREDIENTS
Chicken pieces - 500 gms
Onion paste - 2 onion
Ginger paste - 1 tsp
Garlic paste - 1 tsp
Red chilly powder - 1 tsp
Turmeric powder - 1 tsp
Orange food color - 1/2 tsp
Salt - to taste
Sugar - 1 tsp
Black cardamom - 1
Green cardamom - 1
Mace - 1 piece
Cinnamon - 1 inch stick
Whole black pepper 2 - 3
Cloves - 2 - 3
Kashmiri mirch powder - 1 tsp
Tomato puree - 2 tbsp
Cream - 2 tbsp
Clarified butter - 2 tbsp
Mustard oil - 1/2 cup

METHOD
Marinate chicken with 1/2 tsp ginger,1/2 tsp garlic,red chilly powder turmeric powder,salt and orange food color.
Keep aside for an hour.
Heat butter in a pan. and shallow fry the marinated chicken
Cover it and cook in a low flame until dried
Make a paste of whole spices.
Heat clarified butter and oil in a pan.
Add onion paste,1/2 tsp ginger paste,1/2 tsp garlic paste,kashmiri red chilly powder and whole spices paste and saute for 5 - 7 mins until oil separated.
Add tomato puree, and sugar and mix well.
Add fried chicken pieces,fresh cream and one cup of water and bring to boil.
Cook on a low flame for 5 mins
Serve hot.

 

SPINY GOURD SABJI

 

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

INGREDIENTS
Spiny gourd - 250 gms
Methi seeds  -  1/4 tsp
Cumin seeds -  1/4 tsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1 tsp
Chopped onion - 1
Ginger garlic paste - 1 tsp
Salt - to taste
Oil - 2 tbsp

METHOD 
Wash  the spiny gourd properly and cut it.
Heat oil in a pan and add methi seeds and cumin seeds to crackle.
Now add spiny gourd and also add coriander powder,red chilly powder and turmeric powder and two tbsp water and mix well.
Add salt,and cover the lid  and cook in a slow flame.
Now spiny gourd subji is ready to serve.

YELLOW 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
Oil  -  2 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 and one cup of water to make a batter of cheela.
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.
Serve hot

BESAN LADOO

 

Prep Time : 15 mins

 Cooking Time : 50 mins

 Serve : 10

 INGREDIENTS

 Gram flour ( besan )- 2 cup

 Ghee/clarified butter - 1 cup

 Powder sugar- 1 cup
Milk powder  - 1 cup

 Green cardamom- 1/4 tsp

 METHOD

 Heat the ghee in a pan. 

 Roast the besan on medium heat until light brown in color and give out the fragrance

 After stirring for 10 to 15 minutes, switch off the flame and add milk powder and mix it well.

 Let the besan cool down, now add sugar, cardamom powder

. Mix it well.

 When it cools completely, shape it into ladoo

 Store it in a air tight container.

 

LAUKI KOFTA

 

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

INGREDIENTS
For kofta
Bottle gourd /lauki      -   500 gms
Besan /chickpea flour      -  5 tbsp
Chopped green chilly         -  2
Ginger garlic paste          - 1 tsp
Finely chopped onion          - 1
Turmeric powder           -  1/2 tsp
Coriander powder            -  1 tsp
Kashmiri red chilly powder            -  1 tsp
Garam masala             -  1/4 tsp
Roasted cumin seeds powder   -   1 
Oil                       - for frying
Salt                                -  to taste
For curry
Chopped onion - 2
Ginger   - 1 inch stick 
Garlic cloves - 4 - 5
Cumin seeds - 1/2 tsp
Cloves - 2 - 3
Black pepper - 2 - 3
Cinnamon - 1 inch stick
Green cardamom  - 1
Black cardamom - 1
Coriander powder - 1 tsp
Red chilly powder - 1 tsp
Kashmiri mirch powder - 1 tsp
Turmeric powder - 1/4 tsp
Tomato paste - 1 tomato
Salt - to taste
Oil - 2 tbsp



METHOD
Wash and peel the bottle gourd /lauli..
Grate the bottle gourd /lauki and squeeze it reserve the water
Take a bowl add grated lauki, green chillies,salt ,besan ,roasted cumin seeds powder,onion,ginger garlic paste,kashmiri red chilly powder and mix well.
You can make small lemon size balls.
Heat oil for deep frying.
Deep fry these balls until golden in colors.
Always cook in medium flame.
Drain extra oil.
Heat up remaining oil put cumin seeds /jeera seeds to crackle, make the paste of onion,ginger garlic,cumin seeds,cloves,whole black pepper and cinnamon
Add onion and ginger,garlic paste in the pan and saute for 4 - 5 mins.
Now add tomato paste and mix well,add coriander powder,kashmiri mirch powder,red chilly powder,turmeric powder and two tbsp water and saute until oil leaves the pan.
Add reserved lauki water n salt for gravy and boil it,once boiled keep it in a low flame.
Add the fried kofta and cook for five mins and turn off the flame