HUMMUS

 

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

INGREDIENTS
Boiled chick pea        -        1//4cup
Roasted carrot  -         1 cup
Roasted til       -                   2 tbsp
Chopped garlic cloves   -  2 tbsp
Chopped green chilly      - 2 
Lemon juice            -    2 tbsp
Salt                       -      to taste
Olive oil           -           2 tsp
Black pepper powder  -  1/2 tsp

METHOD
Soak chickpea over night with add half spoon baking powder and boil it.
Reserve some boiled chickpea.
Roast the carrot.
Dry roast the til.
Grind all the ingredients to make a smooth paste.
Squeeze lemon juice
Add olive oil and mix well.
Garnish with roasted til ,coriander leaves and reserved chickpea
Serve with pita bread.

CHAMPARAN CHICKEN

Prep Time : 15 mins
Cooking Time : 60 mins
Serve : 4

INGREDIENTS
Chicken -  1 kg
Finely chopped onion  - 4
Ginger garlic paste  -  1 tsp
Whole garlic  - 2
Turmeric powder  -  1/2 tsp
Coriander powder  - 1 tsp
Red chilly powder  - 2 tsp 
Kashmiri mirch powder - 1 tbsp
Green chilly - 5
Whole black pepper  - 4
Cloves  -  4
Green cardamom  -  2
Black cardamom  -  1
Cinnamon  - 1 inch stick
Bay leaf - 2
Salt  -  to taste
Curd - 1/2 cup
Mustard oil  -  1/2 cup
Clarified butter  - 1/2 cup


METHOD
Take a blender make a paste of ginger garlic,green chilly and whole garam masala
Marinate chicken with  sliced onion ,ginger garlic  paste,green chilly,whole garam masala paste,curd,coriander powder,red chilly powder,turmeric powder, kashmiri mirch powder ,2 tbsp oil and salt,keep aside for two hours.
Heat oil add clarified butter in a pan and  add  marinated chicken pieces.
Cover the lid and cook in a simmer for an hour
Stir in between until oil leave the pan. 
Serve hot with steamed rice.

MATAR PANEER

 

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

INGREDIENTS
Paneer diced in 1 inch cubes  -  200gms
Matar   -  200 gms
Onion paste  - 1 onion
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.
Garnish with coriander leaves,serve hot

JAGGERY THEKUA

 

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

 
 INGREDIENTS

 Wheat flour - 2 cup 

 Grated jaggery - 3/4 cup 

 Green cardamom powder - 1/4 tsp 

 Grated coconut - 2 tbsp 

 Clarified butter - 1/4 cup for kneading the dough
 Oil - for frying 

 METHOD
 Take a pan add grated jaggery and half cup of water and cook until jaggery melt now turn off the flame Take a large bowl add wheat flour,clarified butter,cardamom powder,grated coconut and melted jaggery to get crumble texture.
 Add little water to make a stiff dough.
 Divide the dough into balls and make a patties like medium thickness.
 Deep fry thekua in hot oil until golden brown.
 Drain and serve