AAM KA PULAO

Prep Time- 15 mins
Cooking time- 25 mins
Serve- 2

INGREDIENTS
Boiled rice                                 - 1 cup
Mustard seeds                           - 1/4 cup
Roasted peanuts                        - 1/2 tbsp
Roasted gram                            - 2 tbsp
Red chilly powder                     - 1/2 tsp
Turmeric powder                      - 1/4 tsp
Lemon juice                             - 2 tbsp
Sugar                                        - 1 tsp
Oil                                            - 2 to 3 tbsp
Ginger (slit)                              - 1/2 tsp
Curry leaves                             - 8 to 10
Green chilly (slit)                     - 2
Raw mango (finely chopped)  - 2
Fresh coconut                          - 1 cup
Salt                                          - to taste

METHOD
Heat oil in a pan.
Add mustard seeds to crackle. Add roasted peanuts, roasted grams and fry it. Now, add curry leaves, ginger, turmeric powder, red chilly powder, green chilly and 1 tbsp water and mix it well.
Add mango into the above mixed ingredients and cook it till done.
Lastly, add fresh coconut, sugar and salt and boiled rice. Cover all these ingredients in the pan and let it get cooked. Mix the lemon juice once the pulao is done. Serve hot.

MIRCHI MURG / JALAPENO CHICKEN

Prep Time  : 15 mins
Cooking Time  : 35 mins
Serve : 2

INGREDIENTS
Chicken  -  500 gms
Achari mirch/jalapeno  -  250 gms
Fennel seeds  -  1 tsp
Fenugreek seeds/methi seeds  -  4 - 5
Onion seeds  -  1 tsp
Black mustard seeds  - 1 tsp
Turmeric powder  -  1/2 tsp
Coriander powder  -  1 tsp
Red chilly  powder - 1 tsp
Hung curd  -  1/2 cup
Ginger garlic paste  - 1 tsp
Onion  -  3 cut in  cubes
Oil  - 1/2 cup

METHOD
Dry roast the black mustard seeds,fenugreek seeds,fennel seeds and onion seeds and make a powder.
Marinate chicken with 1 tbsp roasted powder,turmeric powder,hung curd,salt and keep aside for one hour.
Heat oil in a pan.
Add onion and stir fry till it gets transparent.
Add ginger garlic paste,red chilly powder,coriander powder and jalapeno and mix well.
Now add the marinated chicken and 1 tbsp roasted powder.
Add 1/2 cup of water and cook in a high flame till chicken is done or 8 to 10 mins.
Serve with chapatis or rice.

CHATPATA PANEER/COTTAGE CHEESE

Prep Time : 15 mins
Cooking Time  : 25 mins
Serve  : 4

INGREDIENTS
Cottage cheese/paneer   -  500 gms
Clarified butter  -  4 tbsp
Asafoetida/hing  - 1/4 tsp
Fried onion  - 2 big size
Ginger garlic paste  - 1 tbspH
Kashmiri mirch powder  -  1/2 tsp
Garam masala powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Fennel seeds powder  -  1/2 tsp
Roasted cumin seeds powder  -  1/4 tsp
Red chilly  -  2 - 4
Dry mango powder/amchur  -  1/2 tsp
Roasted coriander seeds  -  1 tsp
Curd  - 2 tbsp
Cream  -  2 tbsp
Kasuri methi  -  1/2 tsp
Water  -  1/2 cup
Salt  -  to taste
Chopped coriander leaves  -  2 ybsp
Chopped green chilly  -  1 - 2

METHOD
Heat clarified butter in a pan.
Add cottage cheese/paneer and stir fry,keep aside.
Heat clarified butter in the same pan.
Add asafoetida,ginger garlic paste,kashmiri red chilly powder,garam masala powder and fried onion and saute for 1 - 2 mins.
Add turmeric powder,roasted cumin seeds powder,fennel seeds powder,roasted n crushed coriander seeds,red chilly.dry mango powder and curd and mix well.
Add cream,salt,green chilly,kasuri methi and coriander leaves.
Add fried cottage cheese and 1/2 cup of water and cover it.
Cook in a low flame for 1 - 2 mins.
Serve with chapatis.
.

BREAD SPRING ROLL

Prep Time- 15 min
Cooking time- 30 mins
Serve- 2

INGREDIENTS
Bread- 4 slices
Butter- 50 gms
Chopped onions- 2 tbsp
Grated cabbage- 2 tbsp
Capsicum (thinly striped)- 2 tbsp
Grated Carrot- 2 tbsp
Chopped ginger garlic- 1/4 tsp
Chopped green chilly- 1/4 tsp
Chopped french beans- 2 tsp
Tomato sauce- 1 tbsp
Soya sauce- 1/2 tsp
Red chilly sauce- 1 tsp
White pepper- 1/2 tsp
Salt- to taste
Boiled noodles- 1 bowl
Oil- 2 tbsp

METHOD
Heat oil in a pan.
Add onions, cabbage, capsicum, carrot, french beans and stir fry for 1 to 2 mins.
Add ginger garlic paste, green chilly and mix well.
Add boiled noodles, soya sauce, tomato sauce, red chilly sauce and salt and mix well.
Now, the noodles stuffing is ready.
Take a fresh bread slice and roll it. Add 2 tbsp noodles stuffing and fold it.
Heat butter in a pan, press the bread spring roll on medium flame and grill it.
Spread the butter both the sides till it gets golden brown.
Hot bread spring roll is ready. Serve with tea.

PALAK MURG KABAB

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

INGREDIENTS
Boneless chicken  -  500 gms
Hung curd  -  2 tbsp
Blanch palak/spinach  -  1/2 cup
Ginger garlic paste   -   1 tbsp
Garam masala powder  -  1 tsp
Green chutney  -  1 tsp
Chopped green chilly  -  3 - 4
Lemon juice  -  2 tbsp
Grated processed cheese  -  1/2 cup
Butter  -  4 tbsp
Salt  -  to taste

METHOD
Add spinach in a boiled water and strain it.
Take a large bowl marinate chicken with hung curd,ginger garlic paste,garam masala powder,green chutney,green chilly,blanch spinach,lemon juice and salt.
Keep aside for 15 mins.
Heat butter in a pan.
Add marinated chicken in full heat flame.
Cover it for one  to two mins. and cook in a high flame.
Switch off the gas and add grated cheese.
Serve hot.

KOSHAMBIR CARROT SALAD

Prep Time  : 10 mins
Cooking Time  : 10 mins
Serve  : 3

INGREDIENTS
Carrot  -  2
Roasted n crushed peanuts  -  1 tbsp
Jaggery/gur  -  1 tbsp
Tamarind pulp/imli ka pulp  - 1 tbsp
Chopped green chilly  -  1/4 tsp
Roasted black mustard seeds /rai  -  1 tsp
Asafoetida  -  a pinch
Salt  -  to taste

METHOD
Dry roast the black mustard seeds and asafoetida.
Add 2 tbsp water in a jaggery and tamarind pulp mixture.
Now dressing is ready.
Add black mustard seeds and asafoetida in the dressing and mix well.
Grate the carrot.
Add the dressing,salt green chilly,black mustard seeds and asafoetida and mix well.
Serve in a normal temperature.

MASALA PAPAD CHAT

Prep Time  : 10 mins
Cooking Time  : 5 mins
Serve  : 2

INGREDIENTS
Fried papad   -  2
Finely chopped onion  -  1
Finely chopped tomato  -  1
Finely chopped green chilly  -  2
Chat masala  -  1/2 tsp
Black pepper powder  -  1/4 tsp
Lemon juice  -  1/2 tsp
Oil  -  2 tbsp
Chopped coriander leaves  -  1 tbsp

METHOD
Deep fry the papad and crush it.
Take a large bowl add tomato,onion,green chilly and crushed papad.
Add chat masala,black pepper powder,coriander leaves and lemon juice and mix well.
Serve immediately.