JAIPURI CHICKEN

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

INGREDIENTS
Chicken - 1 kg
Curd - 2 tbsp
Onion paste - 1 cup
Roasted cumin seeds powder - 2 tbsp
Coriander powder - 1 tsp
Red chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Whole red chilly - 10
Cloves - 2 - 3
Green cardamom - 2
Black cardamom - 1
Garlic cloves - 10
Ginger - 1 inch stick
Salt - to taste
Oil - 1/2 cup
For tadka
Whole red chilly - 4
Cloves - 4
Clarified butter - 2 tbsp

METHOD
Soak whole red chilly in 1/2 cup of water.
Heat oil in a pan
Add cloves,green cardamom and black cardamom to crackle
Make the paste of ginger garlic
Now add ginger garlic and onion paste in the pan and cook until golden brown.
Add chicken pieces,coriander powder,red chilly powder,turmeric powder and roasted cumin seeds powder and mix well.
Add curd and whole red chilly and cover it and cook in a low flame for ten mins. or until the sides turn light brown.
Add one cup of water and salt and bring to boil
Heat clarified butter in a pan.
Add whole red chilly and cloves.
Cook for one mins and add the tadka in the chicken curry.
Serve hot.

COLORFUL RASGULLA

Prep Time : 30 mins
Cooking Time : 15 min s
Serve : 10

INGREDIENTS
Milk   -   5 cup
Sugar  -   1 cup
Water  -   3 cup
Lemon juice   -  2 tbsp
Cardamom powder  -  1/4 tsp
Yellow  food color   -  a pinch
Red food color - a pinch
Khus syrup - 1 tsp

METHOD
Boil  milk in a heavy bottom vessel.
Once boiled switch off the flame.
Add lemon juice and cover the milk.
After few mins, milk is fully curdled.
Strain the milk in a muslin cloth and wash in fresh water for 2 - 3 times.
Hung the paneer / cottage cheese in muslin cloth for half an hour.
Now we get soft paneer / cottage cheese.
We mash the paneer / cottage cheese very well and make soft and smooth dough
Divide the dough into 12 equal size balls.
Roll each ball between your palms..
All the balls are made in the same way.
Now we take pan and add one cup of sugar ,three cup of water,cardamom powder and bring to boil
Once boiled add  paneer balls and cover the lid
Simmer the flame for 15 mins then turn off the flame
Once cooled,we open the lid.
Rasgulla  should be floating on the syrup and its size should be double.
Divide the rasgulla in  sugar syrup in three bowls separately and add yellow,orange and green food color
Keep it for 24 hours.
Serve chilled

SPROUT PANCAKE

Prep Time  : 15 mins
Cooking Time  : 20 mins
Serve  : 2

INGREDIENTS
Sprout moong dal  -  1 cup
Rice flour  -  1/2 cup
Gram flour - 2 tbsp
Finely chopped green chilly  -  1/4 tsp
Ginger - 1 inch stick
Cumin seeds 1 tsp
Salt  -- to taste
Oil  -  2 tbsp

METHOD
Take a blender add green chilly,ginger, and sprout moong dal and make a paste
Add rice flour,gram flour salt and cumin seeds and one cup of water to make pancake batter
Heat oil in a pan and add one spoon batter and spread it.
Drizzle one spoon oil on it.
Flip it after one mins and cook both the sides.
Serve hot with coconut chutney

SPROUT DOSA

Prep Time  : 15 mins
Cooking Time  : 20 mins
Serve  : 2

INGREDIENTS
Sprout moong dal  -  1 cup
Rice flour  -  1/2 cup
Finely chopped green chilly  -  1/4 tsp
Ginger - 1 inch stick
Finely chopped onion  -  2 tbsp
Cumin seeds 1 tsp
Salt  -- to taste
Oil  -  2 tbsp

METHOD
Take a blender add green chilly,ginger,cumin seeds and sprout moong dal and make a paste
Add rice flour salt and one cup of water to make a dosa batter.
Heat oil in a pan.
Add one tbsp dosa batter and spread it.
Drizzle one tsp oil.
Add chopped onion in it
Serve hot. with coconut chutney and tomato ketchup

TOMATO CHUTNEY

Prep Time : 10 mins
Cooking Time : 20 mins
Serve : 4

INGREDIENTS-
Fresh chopped tomatoes- 250 gms
Turmeric powder- 1/2 tsp
Red chilly powder- 1/2 tsp
Salt- little pinch
Sugar- One and half cup
Panch phoren- little pinch
Oil- 1 tbsp


METHOD-
Wash and chop tomato
Heat oil in a pan
Add panch phoren to crackle
. Add chopped tomatoes in the pan
. Add turmeric powder, red chilly powder, salt and saute.
 Let the tomato cook for 5 minutes.
 Add sugar and simmer.
 Cook well till it gets thick
. Serve chilled.