LATPAT THIKHA CHICKEN

 

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

INGREDIENTS
Chicken leg pieces - 6
Fried onion - 3
Chopped onion - 2
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 - 2 tbsp
Green chilly - 3
Coriander leaves - 2 tbsp
Whole black pepper - 4 - 5
Cloves - 4 - 5
Black cardamom - 1
Green cardamom - 2
Cinnamon - 1 inch stick
Mace - 1 piece
Salt - to taste
Oil - 1/2 cup

METHOD
Take a blender add whole garam masala,green chilly.ginger paste,garlic paste and coriander leaves and make a paste.
Marinate chicken with whole garam masala,green chilly and coriander leaves paste.
Add curd and salt and mix well.
Keep aside for an hour.
Heat oil in a pan and fry the onion and strain it.
Again heat oil in a pan and add chopped onion and saute until transparent.
Now add marinated chicken and fry for 4 - 5 mins.
Add red chilly powder,coriander powder,turmeric powder and kashmiri mirch powder and mix well now add fried onion and mix well.
Cover it and cook in a slow flame until oil leaves the pan.
Add one cup of water and cook for five mins.
Garnish with coriander leaves and serve.

MATAR PANEER

 

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

INGREDIENTS
Paneer diced in 1 inch cubes  -  200gms
Matar   -  200 gms
Onion paste  - 1onion
Ginger garlic paste - 1 tsp
Coriander powder    - 1 tsp
Red chilli powder   -  1 tsp
Turmeric powder   -  1/2 tsp
Garam masala    -   1 tsp
Tomato paste  -   1 tomato
Oil   - 2 tbsp
Milk - 1 cup
Salt   -   to taste
Chopped coriander leaves  -  1 tbsp

METHOD
      Heat oil in a pan add paneer cubes fry and take off now add matar and fry and take off from the pan and dip the fried paneer and matar into the milk for ten mins.
 Heat oil in the same pan add cumin seeds to crackle
. Add onion and ginger garlic paste and saute  till onion turns golden brown now add tomato paste and mix well
.Add ginger garlic paste,turmeric powder, coriander powder, red chilli powder, salt and mix well
.Now add tomato paste and add some water n saute for 4-5 minutes in medium flame
.Fry the masala till the oil starts to leave the sides.
   Add paneer and matar with milk and mix well
. Add water and bring to boil
.Cook till peas are tender.
Add garam masala and mix well.

Gannish with coriander leaves,serve hot.

CHICKEN TIKKA

 

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 4

INGREDIENTS
Boneless chicken pieces - 1 kg
Onion paste - 2 onion
Ginger garlic paste - 1 tbsp
Cloves - 5 - 6
Green cardamom - 3 - 4
Black cardamom - 2
Green cardamom - 4
Whole black pepper - 5 - 6
Red chilly powder - 1 tbsp
Turmeric powder - 1/4 tsp
Tandoori orange color - 1/2 tsp
Thick curd - 1/2 cup
Salt - to taste
Oil - 4 tbsp

METHOD
Wash and clean chicken pieces and marinate with salt and tandoori orange color and keep aside for 30 mins
Take a blender add onion paste,ginger garlic paste,green and black cardamom,cloves,whole black pepper,turmeric powder and red chilly powder and blend it and  marinate chicken with all these spices and now marinate with thick curd and keep aside for 3 - 4 hours.
Heat oil in a pan,add chicken pieces and cook in a slow flame for 10 mins
 When cook on one side  turn the side  and cook for 10 mins.
Serve hot with chapati or naan.

RAGI CHEELA

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

Ragi flour   -  1 cup
Curd  -  1/4 cup
Salt    -  to taste
Cumin seeds      -  1/4 tsp
Chopped green chilly   -   2
Chopped onion    - 1 medium size
Finely chopped carrot - 1 cup
Coriander leaves leaves  - 1 tbsp
Oil     -    4 tbsp

METHOD
Take a bowl combine ragi flour,salt.curd and mix well.

Make a smooth batter.
Batter is not so thick add onion,green chilly,cumin seeds and carrot and mix it well.
Heat non stick pan to very hot.
Sprinkle some oil till it sizzles and quickly pour a large spoon of batter on it and cover it.
Flip when done on one side.

Serve hot with green chutney.

CAULIFLOWER PARATHA

 

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

INGREDIENTS
Wheat flour  -  1 cup
Salt - to taste
Oil  -  4 tbsp
For stuffing
Grated cauliflower / gobi  -  1 bowl
Chopped onion - 2 tbsp
Cumin seeds  -  1/4 tsp
Grated ginger  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Red chilly powder  -  1/2 tsp
Roasted mango powder / amchur  -  1/4 tsp
Salt  -  to taste
Chopped green chilly  -  1
Chopped coriander leaves  -  1tbsp
Oil  - 2 tbsp
Chopper coriander leaves - 1 tbsp

METHOD
Heat 2 tbsp oil in a pan.
Add cumin seeds to crackle.
Add ginger  and  chopped onion saute for few seconds.
Add grated cauliflower and green chilly and saute for one to two mins.
Add all dry spices,salt and 1 tbsp water and saute for one mins.
Add coriander leaves and m ix well.
Now stuffing is ready
Take a bowl add wheat flour,salt and 1 tsp oil and mix well.
With the help of water make a soft dough.
Keep aside for 30 mins.
Divide the dough into equal size balls.
Slightly roll the balls.
Stuff one tbsp filling and seal it.
Roll out the paratha
Place the paratha on the hot pan.
Apply oil on both the sides.
Serve hot with aloo baingan ki subji