HASSELBACK POTATOES

Prep Time : 15 mins
Cooking Time : 60 mins
Serve : 4

INGREDIENTS
Potatoes   -  4
Butter  -  100 gms
Garlic pods  - 2
Grated cheese  -  100 gms

METHOD
Wash the potato clean and dry them.
Take a sharp knife and slit across leaving 1/2 inch from down.
Preheat the oven at 250,c
Rub some butter on the potatoes and  bake for 20 mins.
After 20 mins take out the potatoes and bake for 20 mins.
Again repeat the same process and bake for 20 mins.
In the meantime take butter in a pan with garlic pods.
When we get aroma of garlic turn off the flame and pour the butter on the potatoes.
Garnish with grated cheese and serve hot.

LUCHI

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

INGREDIENTS
All purpose flour  -  1 cup
Salt - to taste
Clarified butter - 2 tbsp
Clarified butter  -  for frying

METHOD
Take a large bowl add all purpose flour,salt and 2 tbsp clarified butter and mix well.
Make a crumble texture.
With the help of little water make a stiff dough.
Keep aside for 15 mins.
Divide the dough into balls and roll out luchi.
Heat clarified butter in a pan.
Deep fry the luchi in hot oil until golden and crispy.
Serve hot with potato subji  or halwa.

PAN ICE CREAM

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

INGREDIENTS
Chopped pan leaves/betal leaves   -   3
Milk  -  2 cup
Gulkand  -  2 tbsp
Fennel seeds  - 1 tbsp
Green cardamom  -  1/2 tsp
Sugar  -  1/2 cup
Mawa/whole dried milk  -  1/2 cup
Colorful fennel seeds  -  2 tbsp

METHOD
Boil milk in a heavy bottom vessel,once boiled turn off the flame.
Take a blender add sugar,mawa,pan leaves,fennel seeds,gulkand,green cardamom to make a paste and add in the boiled milk and mix well.
Place in the air tight container and keep in the freezer for 5 hours.
Garnish with colorful fennel seeds and serve chilled.

PANEER PARCEL

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

INGREDIENTS
Cottage cheese/paneer  -  100 gms
Cashew nuts paste  -   1 tsp
Magaz paste  -  1 tsp
Crushed cashew nuts  -  1 tsp
Raisins  -  1 tsp
Cream  -  2 tbsp
Salt  -  to taste
Sugar  -  1 tsp
Red chilly powder  -  1 tsp
Turmeric powder  -  1/4 tsp
Coriander powder  -  1 tsp
Cumin seeds powder  -  1 tsp
Garam masala powder  -  1/2 tsp
Cloves  -  2 - 3
Green cardamom  -   1
Black pepper  -  2 - 3
Bay leaf  -  1
Oil  -  3 tbsp

METHOD
 Cut the thin pieces of paneer in a square shape.
Add crushed cashew nuts,raisins,red chilly powder and crumbled paneer and cover with other paneer slices and shallow fry the paneer slices.
Make the paste of cashew nuts and magaz.
Heat oil in a pan and shallow fry the paneer slices.
Make the paste of cashew nuts and magaz.
Heat oil in a pan and tempered with cloves,cardamom,black pepper and bay leaf.
Add cashew nut and magaz paste,coriander powder,cumin seeds powder,red chilly powder,turmeric powder,garam masala powder,salt and sugar and cook for 20 mins.
Now add one cup of water and cook for 10 mins.
Place the paneer parcel in the serving bowl and now add the gravy
Garnish with coriander leaves.

AAM KA ACHAR/MANGO PICKLE

Prep Time : 30 mins
Total Time : 50 mins
Serve : 10 - 12

INGREDIENTS
Mango   -     1 kg
Black mustard seeds      -     100 gms
Fenugreek seeds / methi seeds         -   1 tsp
Red chilly powder   -   2 tbsp
Turmeric powder    -  1 tsp
Salt   -  to taste
Black salt  -  50 gms
Coriander powder -    1 tbsp
Onion seeds / kalongi    - 1 tsp
Asafoetida / hing-      1 tsp
Mustard oil   -   250 gms

METHOD
Wash and slice mangoes in eight pieces.
Take a bowl, add mangoes sprinkle salt and turmeric powder and mix well.
Keep in the sunlight for one day.
Next day dry roast all the ingredients and blend coarsely.
Mango and all the dry ingredients mix together.
Add the mango pickle into the jar.
Heat mustard oil in a pan,
Once cooled,pour the oil in the mango pickle jar.
Keep in the sunlight for 5 - 6 days.
Now aam ka achar is ready to eat.

TANDOORI BUTTER CHICKEN

Prep Time : 15 mins
Cooking Time : 50 mins
Serve : 2

INGREDIENTS
Chicken - 500 gms 6 pieces
Ginger - 1 piece
Garlic cloves - 4 - 5
Lemon juice - 2 tbsp
Cloves - 3 - 4
Cinnamon - 1 inch stick
Black pepper - 5 - 6
Green cardamom - 1
Black cardamom - 1
Thick curd - 2 tbsp
Tandoori orange color --a pinch
Salt - to taste
Oil - 4 tbsp
Butter - 4 tbsp
Red chilly powder - 1 tbsp
Chicken masala powder- 1 tsp
Turmeric powder- 1/4 tsp

METHOD
Wash chicken pieces and prick from all sides with fork.
Take a blender. Add ginger, garlic, cinnamon,c loves, black pepper, black and green cardamom and make a paste.
Marinate chicken with thick curd, salt, ginger garlic paste, lemon juice and all spices. Add orange colour in it.
Keep aside for three hours.
Preheat oven for ten mins and roast chicken pieces on oven.
Turn the sides of the chicken pieces every 5 minutes.
Pour the butter over the chicken pieces.
Serve hot with chapati or naan.

POTATO FRITTERS

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

INGREDIENTS
Potatoes -   4 medium size
Gram flour -  1/2 cup
Rice flour  - 1/2 cup
Red chilly powder  -   1/2 ts
Turmeric powder  -  1/2 tsp
Salt   - to taste
Oil   -  for frying

METHOD
Peel and wash the potatoes.
Cut the potatoes into thin slices.
Mix the dry ingredients with gram flour and rice flour and make a smooth batter with the help of water.
Heat the oil in a pan.
Dip the potatoe slices into the batter.
Coat them well.
Deep fry the pakora golden and crispy.
Drain in paper napkin.
Serve hot with tea.