CHOCOLATE PEDA

Prep Time  : 10 mins
Cooking Time  15 mins
Serve  :4

INGREDIENTS
Milkmaid    -  half tin / 200 gms
Cocoa powder   -  1 tbsp
Clarified butter  -   1 tbsp
Milk powder    -  1 cup
Cardamom powder   -   1 tsp

METHOD
All above listed ingredients take in a heated pan .
Stir continuously till the mixture thick and leave the side of the pan.
Cook in a low flame.
Once cooled,make balls and flatten them.

SHAHI TAMARIND CHUTNEY / SHAHI IMLI KI CHUTNEY

Prep Time : 15 mins
Cooking Time  : 20 mins
Serve : 4 - 6

INGREDIENTS
Tamarind / imli  -   200 gms
Sugar  -  250
Black salt  -  5 gms
Salt  -  to taste
Roasted cumin seeds powder  -  1 tsp
Red chilly powder  -  1/2 tsp
Crushed cashew nuts  -   2 tbsp
Crushed almonds   -  2 tbsp
Raisins  -  2 tbsp
Chopped mixed fruit   -  1 bowl

METHOD
Soak tamarind / imli ia water and squeeze out the pulp.
In a pan add tamarind pulp sugar and water in a medium flame.
Boil till it gets thick.
Add roasted cumin seeds powder,salt,black salt,red chilly powder and mix well.
Once cooled,add dry fruits (cashew nuts,almonds and raisins) and mix well.
Add chopped banana,pear,cherry and mango.
Serve chilled.

CAPSICUM CHICKEN

Prep Time  : 3 - 4 hours
Cooking Time  : 20 mins
Serve : 2


INGREDIENTS
Chicken pieces  -  500 gms
Capsicum cut in cubes  -  2
Tomato cut in cubes  -  2 medium size
Finely chopped onion  -  2 medium size
Thick curd  -  1 tbsp
Coriander powder  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/2 tsp
Soya sauce  -   1 tsp
Tomato sauce  -  1 tsp
Vinegar  -   1 tsp
Cumin seeds powder  - 1 tsp
Black pepper powder  - 1/4 tsp
Cinnamon powder  -  1/4 tsp
Green cardamom powder  -  1/4 tsp
Ginger garlic paste  -  1 tsp
Salt  -  to taste
Oil  -  1/2 cup

METHOD
Wash and marinate chicken with hung curd,coriander powder,turmeric powder,red chilly powder,cumin seeds powder,black pepper powder,soya sauce,vinegar,ginger garlic paste and salt and mix well.
Keep in the fridge for 3 - 4 hours.
Heat oil in a pan.
Add sliced onion and fry till transparent.
Add marinated chicken,green cardamom powder,cinnamon powder and two tbsp water.
Saute till oil leaves the pan.
Add tomato sauce and mix well.
Add capsium,tomato and 1/2 cup of water and cover it.
Cook for five mins in a low flame.
Serve hot.

KHATTI DAL / TANGY LENTIL

Prep Time  : 10 mins
Cooking Time  : 25 mins
Serve  : 2

INGREDIENTS
Boiled and mashed tuar dal and masoor dal   -   1 cup
Clarified butter  -  1 tbsp
Mustard seeds  -  1/4 tsp
Cumin seeds   -  1/4 tsp
Whole red chilly  -  1 - 2
Crushed garlic cloves  - 4 - 5
Curry leaves   -  4 - 5
Tamarind pulpe / imli pulpe paste  -  1 tsp
Coriander powder  -  1 tsp
Red chilly powder   -  1/2 tsp
Turmeric powder  -  1/2 tsp
Salt  -  to taste
Chopped coriander leaves  -  1 tbsp

METHOD
Boiled tuar and masoor dal / lentil in a pressure coker and churn it to make a puree.
Heat clarified butter in a pan..
Add mustard seeds,cumin seeds,whole red chilly to crackle.
Add crushed garlic and fry till golden.
Add curry leaves,coriander powder,red chilly powder,turmeric powder and coriander leaves and mix well.
Add boiled and mashed dal / lentil,tamarind / imli pulpe paste and salt and mix well.
Cover it and cook in a low flame for five mins.
Serve hot with rice or chapati.

SHAHI STUFFED GATTE

Prep Time  : 15 mins
Cooking Time  : 35 mins
Serve : 2
INGREDIENTS
Gram flour / besan  -  1 cup
Onion paste  -  2 tbsp
Ginger garlic paste  - 1 tsp
Red chilly powder  -  1 tsp
Coriander powder  -  1 tsp
Turmeric powder  -   1/2 tsp
Garam masala powder  - 1/2 tsp
Curd  -   2 tbsp
Salt  -  to taste
Oil  -  4 tbsp
Chopped coriander leaves  -  1 tsp
For stuffing
Cottage cheese / paneer   -   4 tbsp
Crushed cashew nuts  -   1 tsp
Raisins    -  1 tsp
Chopped green chilly  -  1/4 tsp
Salt  -  to taste
Chopped coriander leaves  -  1 tsp


METHOD
Take a bowl add gram flour,salt and 1 tbsp oil and mix well.
Make a stiff dough with the help of water.
Grease the plastic sheet and spresd the gram flour dough.
Add the stuffing roll it and seal the edges.
Heat water in a pan and boil the stuffed gram flour dough and strain it.
Cut into pieces.
For gravy
Heat oil in a pan.
Add jeera / cumin seeds to craskle.
Add onion paste and saute for five mins till it gets pink color.
Add ginger,garlic paste,coriander powder,red chilly powder,turmeric powder and 2 tbsp water and mix well.
Saute for 4 - 5 mins.
Add curd and mix well.
Add two cup of water and boil it.
When it comes to boil add the stuffed gatte.
Add garam masala and salt and mix well.
Garnish with coriander leaves and serve.

CINNAMON APPLE SHRIKHAND

Prep Time  : 10 mins
Total Time  : 10 mins.
Serve : 2

INGREDIENTS
Hung curd     -     1 cup
Sugar powder  -  2 tbsp
Cinnamon powder  -  1/2 tsp
Saffron  -  few strands
Finely chopped apple pieces  -  1 apple

METHOD
Hung the curd in a muslin cloth for 3 - 4 hours and then we get thick curd.
Whisk the hung curd and add sugar powder,cinnamon powder and saffron strands and mix well.
Remove the skin of the apple and cut in small pieces and mix well in the hung curd.
Serve chilled.

STUFFED BHINDI / STUFFED LADY FINGER

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

INGREDIENTS
Lady finger / bhindi   -  250 gms
Red chilly powder    -  1 tsp
Turmeric powder   -  1/2 tsp
Coriander powder  -  1 tsp
Amchur / roasted mango powder  -  1 tsp
Fennel seed powder / sauf powder  -  1/2 tsp
Asafoetida / hing  -  a pinch
Sliced onion  -  1/2 cup
Salt  -  to taste
Oil  -  1/2 cup

METHOD
Take a bowl add coriander powder,red chilly powder,turmeric powder,amchur powder/roasted mango powder,sauf powder/fennel seeds powder and 1 tbsp water and mix well.
Now stuffing is ready.
Wash bhindi /lady finger properly.
Cut the edges of the bhindi on both sides,now cut them length wise from one side.
Stuff the filling in the bhindi.
Heat oil in a pan.
Add asafoetida and sliced onion.
Saute for one mins and add stuffed bhindi.
Sprinkle some stuffed spices and salt and cover it.
Cook in a low flame.
Stir in between.
Serve hot with chapatis.