MUGLAI EGG CURRY

Prep Time :30 mins
Cooking Time  : 30 mins
Serves   : 4

INGREDIENTS
Hard boiled eggs   -  4
Chopped onion      - 200 gms
Garlic paste     -  2 tbsp
Ginger paste     -  2 tbsp
Tomato puree     -  1/2 cup
Cream                 -  2 tbsp
Khuskhus / poppy seed paste      -   2 tbsp
Turmeric powder          -  1/2 tsp
Red chilly powder   -  1 tsp
Coriander powder    -  1 tsp
Garam masala powder  -  1 tsp
Cloves           -  2
Cinnamon      -  1 inch stick
Green cardamom    -  2
Whole black paper   -  2
Cumin seeds    -  1/4 tsp
Salt      -  to taste
Clarified butter / ghee   -  1 cup
Chopped coriander leaves   -  1 tsp

METHOD
Peel  the eggs  and preak it.
Heat clarified butter / ghee in a pan.
Add boiled eggs and fry till dark brown on low flame and strain it.
Heat clarified butter and add cumin seeds and whole garam masala to crackle.
Add onion paste,red chilly powder,turmeric powder,coriander powder,garam masala powder and ginger garlic paste and saute for 3 - 4 mins.
Add poppy seed paste and mix well.Add tomato puree and saute for 2 - 3 mins.
Add cream and mix well.
Add one cup of water and  bring to boil.
When it boiled add boiled eggs and cook for five mins
Garnish with coriander leaves.
Serve hot with naan or chapaties.

PETHA ROLL

Prep Time  : 25 mins
Cooking Time  : 25 min s
Serve  : 4

INGREDIENTS
Mawa/whole dried milk  -  250 gms
Grated petha  -  250 gms
Grated coconut  -  250 gms
Cardamom powder  -  1 tsp
Almonds  -  2 tbsp

METHOD
Grate the petha and mawa/whole dried milk.
Take a large bowl add petha,mawa/whole dried milk and coconut powder and mix well.
No need to add sugar.
Pour the mixture on the plate and make a roll
Garnish with almonds

LAUKI PANCAKE/BOTTLE GOURD PANCAKE

Prep Time :  25 mins
Cooking Time  :  15 mins
Serve : 2

INGREDIENTS
Grated bottlegourd/lauki  -  250 gms
Grated ginger  -  1 tsp
Crushed green chilly  -  2
Finely chopped coriander leaves  -  1 tbsp
Gram flour  -  1/2 cup
Semolina/suji  -  1 tbsp
Salt  -  to taste
Cumin seeds  -  1 tsp
Oil  -  2 tbsp

METHOD
Wash and peel the bottle gourd and grate it.
Take a large bowl add all above listed ingredients except oil and mix well.
With the help of water make a thick 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.

BANANA PANCAKE

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

INGREDIENTS
Rajgira flour  -  1 cup
Chestnut flour/singhare ka atte  -  1/2 cup
Ripe banana  -  2
Almond powder  -   2 tbsp
Cardamom powder  -  1 tsp
Sugar  -  2 tbsp
Saffron food color  -  a pinch
Milk  -  1 cup
Clarified butter  -  4 tbsp

METHOD
Blend the ripe banana and milk to make a smooth paste.
Add rajgira flour,chestnut flour in the banana paste and mix well.
Add almond powder,sugar ,cardamom powder and saffron food color and make a smooth batter..
Keep aside for fifteen mins
Heat clarified butter in a pan ,add one spoon batter  and spread it.
Drizzle one tsp clarified butter on it.
Flip it and cook both the sides.
Serve hot with green chutney

AMRITSARI AJWAIN PANEER

Prep Time : 25 mins
Cooking Time  : 50 mins
Serve : 4

INGREDIENTS
Paneer  -  250 gms
Tomato puree  - 1 cup
Finely chopped onion  -  1
Garlic cloves  -  2
Green chilly  -  1
Ginger  -  i inch stick
Cashew nut  -  5
Cloves  -  2
Ajwain/carom seeds  -  1 tsp
Garam masala  -  1 tsp
Turmeric powder  -  1/2 tsp
Red chilly powder   -   1 tsp
Coriander powder  -  1 tsp
Sugar  -  1/2 tsp
Salt  -  to taste
Oil  -  2 tbsp
Coriander leaves  -  1 tbsp

METHOD
Take a blender add onion,ginger,garlic and green chilly to make a paste.
Make a paste of cashew nuts,also make a powder of carom seeds.
Heat oil in a pan,add onion paste and saute for few mins in a medium flame.
Add turmeric powder,carom seeds powder and garam masala and mix well.
Add tomato puree,coriander powder,red chilly powder and salt and mix well.
Cover it and cook for 4 - 5 mins in a medium flame.
Add cashew nuts paste and sugar and mix well.
Add one cup of water and bring to boil.
Add paneer cubes and cook for 4 - 5 mins
Garnish with coriander leaves and serve

LASHUNI MURGH

Prep Time : 25 mins
Cooking Time : 30 mins
Serve : 2

INGREDIENTS
Chicken  -  500 gms
Clarified butter  -  3 tbsp
Water  -  1 cup
Finely chopped onion  -  1 cup
Garlic paste  -  4 tsp
Ginger paste  -  4 tsp
Coriander powder  -  2 tsp
Curd  -  4 tbsp
Red chilly powder  -  2 tsp
Turmeric powder  -  1/4 tsp
Almond paste  -  6 tsp
Salt  -  to taste
Jaiphal powder/nutmeg powder  -  1/4 tsp
Javitri powder/mace powder -  1/4 tsp
black pepper powder  -  1/2 tsp
Fried garlic  -  4 tsp
Saffron  -  a pinch
Coriander leaves  -  2tbsp

METHOD
Soak saffron in a half cup of water.
Heat clarified butter in a pan,and fry the onion.
Add ginger garlic paste and mix well.
Add coriander powder and two tbsp water and mix well.
Stir continuously and cook in a low flame.
Add curd and red chilly powder,turmeric powder and mix well.
Add chicken pieces,salt and water and cook till tender.
Add jaiphal powder,javitri powder fried garlic and saffron and mix well.
Garnish with coriander leaves and serve.

KHANDVI

Prep Time  : 10 mins
Cooking Time : 20 mins
Serve : 2

INGREDIENTS
Gram flour/besan   -   1 cup
Curd  -   1 cup
Water  -   2 cup
Salt  -  to taste
Turmeric powder  -   1/4 tsp
Ginger and green chilly paste  -  1 tsp
Finely chopped coriander leaves  -  1 tbsp
Anardana  -  for garnishing
For tempering
Oil  -  1 tsp
Rai/black mustard seeds  -  1 tsp

METHOD
Take a large bowl add gram flour,curd,salt,turmeric powder,green chilly and ginger paste and water and mix well.
Heat heavy bottom vessel and add the khandvi batter,stir continuously for 8 - 10 mins till thick.
Turn off the flame,and spread the batter in the back side of the plate.
Once cooled,cut into equal size stripes and roll it tightly.
Heat oil in a pan ,add rai/black mustard seeds n let it splutter.
Switch off the flame and pour on the khandvi
Garnish with coriander leaves and anardana