NAMAK MIRCH PARATHA

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

INGREDIENTS
Wheat flour - 2 cup
Clarified butter - 4 tbsp
Salt - to taste
Kashmiri mirch powder - 2 tbsp
Cumin seeds - 2 tbsp

METHOD
Take a large bowl add Wheat flour,salt and 2 tbsp clarified butter and mix well.
With the help of water make a soft dough,keep aside for 30 mins.
Divide the dough into balls and roll out.
Spread clarified butter,salt,cumin seeds and kashmiri red chilly powder and half fold it and again spread some spices and fold itn a triangle shape.
Now on a heated pan place the namak mirch paratha spread some clarified butter on both the sides.
Serve hot.

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JAGGERY SHAKARPARA

Prep Time : 15 mins
Cooking Time: 30 mins
Serve : 8

INGREDIENTS
All purpose flour    -   1.5 cup
Suji   -  1/2 cup
Clarified butter / ghee -   4 tbsp
Oil    - for frying
Grated Jaggery  -  1 cup

METHOD
Take a bowl add all purpose flour.clarified butter and  suji to get crumble texture.
Make a dough with little water.
Keep aside for 30 mins.
Make two balls out of it.
Roll down ball to thick roti shape.
Then with knife cut into diamond shape
Heat oil and deep fry at low flame to light brown.
For syrup
Take grated jaggery / gur and one tbsp oil in a pan.
Stir continuously till it reaches one thread consistency.
Switch off the gas and add all fried shakarpara and mix well

TAWA FRY MIRCHI

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

INGREDIENTS
Fresh green chilly - 50gms
Salt - to taste
Cumin seeds - 2 tbsp
Oil - 2 tbsp

METHOD
Wash the green chilly and cut in slit
Stuff the salt and cumin seeds into the green chilly.
Heat oil in a pan add stuffed green chilly in a slow flame.
Sprinkle some salt and cumin seeds.
Turn off the flame.

APPLE CHUTNEY

Prep Time : 10 mins
Cooking Time : 15 mins
Serve : 8

INGREDIENTS
Apple  - 3
Sugar - 3/4 cup
salt - to taste
Lemon juice - 2 tbsp
Turmeric powder - 1/4 tsp
Red chilly powder - 1/4 tsp
Fenugreek seeds - 1/4 tsp
Panch phoron - 1 tbsp
Grated ginger - 1 tsp
Oil - 2 tbsp

METHOD
Dry roast the panch phoron,once cooled to make a powder.
Wash the apple remove the skin and chop it.
Heat oil in a pan.
Add fenugreek seeds to crackle
Add grated ginger and saute for one mins
Now add apple pieces to add turmeric   powder   ,red chilly powder and salt and cook for five mins in a slow flame
Add sugar and 1/2 cup of water and cook for five mins
 until sugar dissolves and apple are soft,turn off the flame.
Add panch phoron powder  and lemon juice and mix well

Add panch phoren powder  and lemon juice and mix well



                             

ALOO RAITA

Prep Time : 15 mins
Cooking Time : 5 mins
Serve : 2

INGREDIENTS
Fresh curd - 1 cup
Boiled potato- 1 cup
Pomegranate seeds - 2 tbsp
Finely chopped coriander leaves - 1/2 tbsp
Red chilly powder - 1/4 tsp
Roasted cumin seeds powder - 1/2 tsp
Sendha salt - to taste
Sugar - 1 tsp

METHOD
Whisk the curd.
Finely chop the boiled potato.
Add all ingredients in the curd and mix it well
Add boiled and  chopped potato and mix it well.
Garnish with coriander leaves,pomegranate seeds and boiled potato serve chilled

CHICKEN MAHARANI

Prep Time : 10 mins
Cooking Time : 30 m ins
Serve : 4

INGREDIENTS
Chicken pieces - 1 kg
Chopped onion - 2
Onion paste - 1 onion
Ginger paste - 1 tbsp
Garlic paste - 1 tbsp
Cinnamon - 1 inch stick
Green cardamom - 2 - 3
Black cardamom - 1
Cloves - 3 - 4
Whole black pepper - 3 - 4
Cumin seeds - 1 tsp
Mace  - 1 piece
Nutmeg powder - 1/2 tsp
Red chilly powder - 1 tsp
Kashmiri red chilly powder - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1 tsp
Poppy seeds - 2 tbsp
Mawa - 3 tbsp
Tomato puree - 1/2 cup
Makhana - 12 - 15
Fresh cream - 3 tbsp
Butter - 50 gms
Clarified butter - 1 tb sp
Oil - 1/2 cup
Salt - to taste

METHOD
Heat clarified butter in a pan and fry the makhana and strain it
Once cooled take a blender add makhana and 2 tbsp water and make a paste
Heat oil in a pan,add chopped onion and fry until transparent.
Add chicken pieces and fry it on medium flame.
Soak the poppy seeds in warm water for half an hour.
Make the paste of onion paste,ginger paste,garlic paste,poppy seeds,kashmiri red chilly powder,red chilly powder,coriander powder and whole garam masala  and add in the chicken pieces and cook for 4 - 5 mins.
Now add tomato puree and mix well.
Add makhana paste and mix well
Add fresh cream and mawa and mix well.
Add one cup of water and salt and cook for five mins in medium flame.
Turn off the flame.
Garnish with fresh cream,butter and green chilly.