Paan Kaju

Ingredients:
Kaju powder 1 cup
Milk powder 2 tbsp
Sugar powder 1/2 cup
Calcutta Paan Leaves 3 nos.
Green color 1 tsp

Filling:
Gulkand 1/2 cup
Sliced Almond, Pistachio & Kaju - 1/2 cup

Method:
Take kaju powder, milk powder & sugar powder and mix well and keep aside. Now take paan leaves and grind with little water into corse paste & add green color and mix well.
Now take kaju mixture and add slowly paan paste and make medium dough and apply little ghee on dough and keep aside.Now take gulkhand and mix dry fruits nicely. Now take small part of dough and fill little gulkhand mixture and close the dough and give a shape of your choice and decor with silver vark (leaves) or you dip in a desiccated coconut powder and enjoy Paan Kaju .....

Malai Chicken

Malai Chicken
Ingredients:

Boneless Chicken 750grams
Curd 350 grams
Thick Cream 150grams
Khus khus 2 tsp
Ginger Garlic paste 2 tbsp
Green chilli paste 3 to 4 tbsp (depends on the spicy you require)
Garam masala 1 tsp
Crushed black pepper 1 tsp
Red chilli pwd 1 tsp
Butter 2 tbsp

Method:

Clean chicken and cut into small pieces.  Now grind ginger, garlic & green chilli into paste. Now add curd, cream, khus khus, garam masala, crushed black pepper & red chilli powder and mix well. Now marinate chicken and keep aside for about 1 hour. Now take a thick pan on low flame and put butter and add marinated chicken and stir nicely and add littke water. Cook for abt 30 minutes or till the chicken is done & serve hot with butter naan....                        

Orange Chicken

Orange Chicken:
Ingredients:Chicken 500 gm
Big Orange 1 no.
Orange Juice 250ml
Ginger Garlic Paste 1 tbsp
Green chilli paste 1 / 2 tsp (as per spicy require)
Onion paste 3 medium size
Kishmiri Red Chilli Pwd 1 tbsp
Garam Masala 1tsp
Oil 2tsp

Method:
Clean chicken and marinate with ginger, garlic & green chilli paste, 3 orange slices & orange juice and salt as per taste and keep aside for an hour.  Now take oil in a thick pan on medium heat add onion paste cook till it is pinkish in color. Now add red chilli powder, garam masala and little salt only as in merination salt was added. Mix well and add chicken with little water and cook for 25 to 30 minutes till chicken is done and serve with hot naan or tandori roti .....

Bruschetta - Italian Appetizer

Main Ingredient:
12 slices of Italian Bread or Baguette

Ingredients for Topping:
4 tomatoes finely chopped
3 mix color bell pepper finely chopped
1/4 cup cheese cubes (Kiri)
2tbsn sliced black olives
2tbsn sliced green olives
4 cloves fresh garlic finely crushed
1 cup basil leaves
4tbsn olive oil
2 tsp + 2tsp dried oregano
Shredded boil chicken 250gm
Salt as per taste
1 tsp White pepper powder
Grated Mozzarella Cheese

Ingredients for Green Pesto:
2 cups fresh basil leaves
8 cloves roasted garlic
1/2 cup roasted groundnuts
1 tbsn lemon juice
1/2 cup olive oil
10 green chilli
Salt as per taste
2 tsp white pepper powder
1/2 cup grated parmesan cheese

Method of making Green Pesto:
Combine the basil, garlic, groundnuts, lemon juice & green chilli in a food processor & pulse until coarsely ground. Add 1/4 cup of oil & process until fully incorporated & smooth. Season with salt & pepper. Add the remaining oil, cheese & pulse until smooth. Transfer the pesto to a serving bowl.

Fresh basil pesto is ready. Taste and see if it needs more pepper & salt and add as needed. Remember that the Parmesan cheese will add some saltiness too, so go light on salt in begining, you can always add more as needed.

Method of making Bruschetta:

• Preheat oven to 250 degree centigrade.
• Combine chicken, tomato, bell pepper, onion, garlic, green & black olives, cheese cubes, basil, oregano, olive oil, salt & pepper to taste in a bowl and mix nicely.
• Spread the green pesto on each bread slice and top with chicken mixture and garnish with grated mozzarella cheese and sprinkle oregano & chilli flakes.
• Now arrange the slices in a baking tray and bake for 15 to 20 minutes till you see cheese is melted and slice is golden brown. Serve immediately & enjoy ....

Note: although Italian's Bruschetta is not much spicy but we have given an Indian touch by adding Laungi Green Chilli.

Paneer Papad Kurkure

Ingredients:

Urad dal papads crushed lightly
8 medium
Cottage cheese (paneer) cut into thick fingers 400 grams
Gram flour (besan) 1/2 cup
Rice flour 2 tablespoons
Red chilli powder 1/2 teaspoon
Turmeric powder a pinch
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Salt to taste
Soda bi carbonate a pinch ,( opt)
Chaat masala 1 teaspoon
Thick green chutney 2 tablespoons
Schezwan Chutney 2 Tablespoons
Oil for deep-frying

Method:

Mix together gram flour, rice flour, chilli powder, turmeric powder, coriander powder, cumin powder, carom seeds and salt in a bowl. Add sufficient water and whisk to make a thick smooth and batter.

Add soda bi carbonate and half teaspoon chaat masala and mix well. Rest the batter for ten minutes.

Apply green & schezwan chutney on one side of the cottage cheese fingers and cover with another finger.

Spread the crushed papads evenly on a plate.

Heat sufficient oil in a kadai. Dip the cottage cheese pieces in the batter and roll in the crushed papads. Gently slide into hot oil and deep-fry in medium hot oil till golden. Drain on absorbent paper. Sprinkle remaining chaat masala on top.

Arrange them on a serving plate and serve hot with tomato ketchup or a chutney of your choice....

Chilli Chicken Strip

Ingredients (Marination for Chicken):
Boneless Chicken Breast 500 Grams
Garlic 1 tsp
Ginger 1 tsp
Green Chilli Paste 2 tsp
Crushed Red Chilli 1 tsp
Chaat Masala 1 tsp
Salt as per taste

Ingredients (Coating for Chicken):
Egg 4
Black Pepper 1 tsp
Crushed Red Chilli 1 tsp
Salt as per taste
Bread Crumbs 2 cups

Oil for frying

Method:
Firstly clean the chicken and half boil the same with little salt. When done allow the chicken to cool down and then cut into small strips. Now take chicken strips in a bowl and add all marination ingredients and mix well and keep for 1 hour.
Now for coating beat all 4 eggs along with salt, black pepper & crushed red chilli. Now take each chicken strip and dip in egg and then roll it on bread crumbs and again dip in a egg and again roll in a bread crumbs and press between your palm so that all bread crumbs are pressed properly on strip and do all the strips like this and keep the same in freezer for atleast 30 to 60 minutes. Later on heat the oil in a karahi on medium heat and fry the stips till it is in golden color and serve hot with a schezwan chutney and french fries .....

Note: incase you want it to make it more crispy then you can use corn flakes after dipping strips in egg second time instead of bread crumbs.

Pav Bhaji Pulao

Ingredients:
Rice 3 cups
Onion chopped 1 cup
Mix Color Bell Pepper 1 cup
Fine Chopped Beans 1 cup
Tomoto chopped 1 cup
Green peas 1 cup
Boiled Potatoes choped 1 cup
Ginger 1 inch
Garlic 8 pods
Green chilli 4 pcs
Jeera 2 tsp
Pav bhaji powder 4 tbsp
Turmeric powder 1 tsp
Bay leaves 2
Cinnamon stick 1 inch
Star annise 1 pc
Black elachi 1 pc
Small Kashmiri red chilli 4 pcs
Salt as per taste
Butter 2 tbsp

Method:
Half boil the rice along with bay leaves, star anise, cinnamon, black elachi & kashmiri red chilli and drain the water when half boiled and wash with cold water and keep aside. Now take butter and tawa and add jeera. When it starts splittering add onion and mix properly. When it is pinkish in color add bell pepper & beans and let it cook for 5 minutes. Now add salt & turmeric powder mix well and add tomato mix well and cover it with lid and cook till tomato is little tender. Now add pav bhaji powder, boiled potatoes & green peas and mix well and cook till it is done. When it is done add half boiled rice and mix well with 2 spoons on slow gas and cover the tava with a deep pan for 5 to 10 minutes and then serve hot with riata and roasted papad ....

Murgh Nariyal

Ingredients:
Chicken 500 grams
Coconut shredded 250 gms
Onion 2 nos
Ginger 1 inch
Garlic 8 pods
Geen chilli 4 nos
Bay leaves 2 pcs
Black pepper whole 4-5 nos
Black elachi 1pc
Jeera powder 1 tsp
Correinder powder 1 tsp
Turmeric powder 1 tsp
Madras curry powder 1 tsp
Lemon juice 2 tbsp
Salt as per taste
Oil 2 tbsp

Method:
Clean chicken and marrinate with lemon juice and keep aside for 30 to 40 minutes. Now grind onion, garlic, ginger & green chilli and make fine paste. Now take oil in a thick pan and add paste of onion, garlic, ginger & chilli paste and cook till it is brown color. Later add all dry & powder masala and stir continously till you get aroma. Now add coconut & mix well till you find oil starts leaving. When oil starts leaving add 2 glass of water and mix well and let it get a nice boil. As soon as it boil add chicken and mix well and cover the pan and let it cook for 20 to 30 minutes on slow gas. After 20 to 30 minutes check gravy will be thick and chicken is soft & tender & ready to serve with hot naans .....

Gatte ki Sabji

Ingredients for Ghatte:
2 cups besan
2tbsn curd
1tbsn oil
1tspn red chilli pd
1 tspn haldi
Salt

For Gravy:

4 tomatoes medium
1 inch ginger
3 to 4 green chilli
1 cup curd
1/4 cup cream or malayi
1tsp Haldi
1tsp red chilli pd
1tsp jeera pd
1/2tsp hing
1tsp jeera
Curry patta few
Salt
Dhaniya

Method

Take in a bowl besan curd oil red chilli pd haldi salt mix nicely add little water to make a dough then take small balls and roll it like rope and side boil water in a pan as the water boils put these in the boiling water and let it boil for few mins then take it out and let it cool down and then cut into small 1 inch pieces

For gravy

Grind tomato, adrak and green chillies take a pan put oil let oil heat up then put jeera, curry patta, chilli pd, haldi and then add tomato puree let it cook till oil seperates then other side take curd and cream and mix it nicely then put in the the tomato mix with 1 glass of water as one boil comes put all masala and gattas and let it cook till its little thick gravy & serve with hot chappattis ......

Murgh Dahi Methi

Ingredients:

Murgh 500 grams
Dahi 4 tbsp
Dry Masala powder 2 - 3 tbsp
Onion 2 big
Garlic 10 to 12 pods
Ginger 1"
Green chilli 4 nos.
Turmeric powder 1/2 tsp
Cummin powder 1/2 tsp
Red chilli powder (kashmiri for color) 1 tsp
Corriender powder 1/2tsp
Oil 2 - 3 tbsp
Salt as per taste

Dry Masala Ingredients:
Methi seeds 2 tbsp
Cloves 4-5 nos.
Whole black pepper 10-12 nos.
Dry whole kashmiri chilli 4 nos.
Cinnamon 1 small pc
Bay leaves 4 nos

Method of making dry masala:

Take all dry masala ingredients in a pan and on low flame roast till you get aroma. After you get aroma put off the gas and grind all the ingredients but not fine powder and store in a air tight bottle.

Method:

Clean the chicken and now take dahi, dry masala powder and chicken and marrinate the same and keep for 2 hours. Now take onion, garlic, ginger & green chilli and grind to paste. Now take a thick pan heat the oil and add the paste of onion, garlic, ginger & chilli and let it cook till it get little brownish color. Now add turmeric, cummin, red chilli, corriender and salt and mix well. Now add marrinated chicken and abt 1 cup water and cook for abt 20 to 25 minutes on medium heat till chicken is done. Serve Murgh Dahi Methi with hot chapatti or naan....

Soya Granules with Green Peas

Ingredients:

2 cups Soya Granules
1 cup Green Peas
2 medium Onion
2 Tomatoes
5 Green Chillies
1 inch Adrak
4 tbsn Pudina Dried (Dried Mint Leaves)
1 tsp Haldi
1 tsp Red Chilli Pwd
5 to 6 Pepper Corns
Salt

Method:

Boil soya granules and peas just a single boil or you can micro for 3 to 4 mins. Then take a thick bottom pan put 2 tbs oil then put finely chopped onion and let it saute for few mins add peas and put pepper corns and let it saute then make puree of tomatoes add green chillies and adrak with tomato while making puree and then add soya granules and tomato puree together and add red chilli pd and haldi and let it cook add 1 glass water and let it cook when it is 1/2 done add the dry pudina and let it cook for few mins and it becomes little thick not much serve adding crushed pudina leaves with hot chapatis ......

Kasturi Methi Murgh

Ingredients:

500 gm Chicken
2 Onion
2 Tomato
1 Capsicum
5 tbsn Kasturi Methi
5 Garlic Pods
2 Tej Patta (Bay Leaves)
1 Star Anise
2 tsp Red Chilli pwd
1 ts Jeera pwd
Salt as per taste

Method:

Take in a pan oil cut big pieces onion, tomato, capcicum, kasuri methi and garlic pods and cook till little brownish and aroma comes then close the gas. Till this is cooking just apply lemon juice and little kasuri methi and marinate chicken for 2 hour & keep it in the fridge .

Then grind the cooked masala in mixer then take a pan put half a tsp oil put red chilli pd, jeera pd and let the aroma comes and chilli burn then add chicken let it cook then add the masala put 1 glass water let it cook till the gravy becomes thick and serve with naan ....

Chilli Chicken Strips

Ingredients for Chicken Merination:
Boneless Chicken 500gm
Garlic 12 to 15 pods
Ginger 1-1/2"
Green Chillies 10 - 12 nos.
Red chilli powder 1tbsp
Turmeric powder 1 tsp
Vinegar 1tsp
Lemon Juice 1 tsp
Salt as per taste

Method:

Clean the chicken and cut in a long strips and keep aside. Take garlic, ginger, green chillies and all other ingredients and grind to a paste. Apply this paste on chicken and keep aside for 2 hours.

Ingredients for Batter:

2/3 cup of all purpose flour
2 eggs
2/3 cup of milk
Chicken masala 1 tbsp
Red chilli powder 1 tbsp
Salt little (as during merination we hv already put salt)
Bread slices 8 - 10 slices
Oil for deep frying

Method:

Take all purpose flour, salt & red chilli powder in a bowl and add 2 beaten eggs and mix throughly. Now add milk and mix properly and see that there is no lump and see that batter is thick enough. Now take all bread slices in a grinder and grind it but see that you don't grind fine. Now take merinated chicken dip in a batter and then roll on bread crumbs. Do like this with all chicken and keep aside. Now heat the oil on a medium flame and fry the chicken till it is golden color and serve with French Fries and spicy szhewan chutney .....

Hydrabadi Kheema

Ingredients:

500 gm kheema
1/2 cup dahi yogurt
Salt to taste
1tsp turmeric pd
1 tbs garlic paste
2 tbs oil
1 tsp jeera
4 cardamoms
1 black cardamon
4 cloves
1 inch stick cinnamon
6 black pepper
3 onion finely chopped
1 tsp ginger chopped
5 green chillies chopped
1 tbs red chilli pd
1 tbs coriander pd
1 big tomato chopped
2 Egg boiled
2 tbs fresh corriender leaves

Method:

Mix kheema, yogurt, salt, turmeric powder and garlic paste. Set aside for at least an hour. Heat oil in a kadai ( deep saucepan). Add cumin seeds, green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant. Add onions and sauté till golden. Add ginger, green chillies, red chilli powder and coriander powder. Sauté for a minute and add tomatoes. Sauté till oil leaves the masala. Add marinated lamb mince. Cook on medium heat for 15 to 20 minutes or till mince is done. Garnish with boiled egg cut into half or quarters and with finely diced coriander leaves. Serve hot....

Achari Gosht Biryani

Ingredients:

Rice 3 cups
Gosht (Mutton) 1kg
Onion 3 medium finely chooped
Tomato 3 medium finely chopped 
Curd 1 cup
Green chilli 4-5 nos.
Ginger & Garlic paste 2 tbsp
Haldi 1 tsp
Red chilli pwd 1 tsp
Mutton masala 2 tsp
Cloves 4pcs
Bay leaves 4 pcs
Cinnamon stick 2 small pieces
Achari masala 2 tbsp
Mustard oil 4-5 tbsp
Salt as per taste

Method:

1) clean mutton and apply 1/4 tsp haldi and keep aside.
2) take curd in a bowl & add balance haldi, red chilli pwd, achari masala & mutton masala and mix well.
3) take a thick bottom pan and add oil and let the smoke comes add onion, ginger garlic paste and green chilli and let it cook till onion are turned pinkish color.
4) now add chopped tomatoes and mix well and let tomatoes become splushy. Now add mutton and mix well and let it cook for 10 to 15 minutes.
5) now add curd mixture and mix well along with 1 cup water and cover the pan and cook for 15 to 20 minutes till the mutton is cooked well.
6) now take rice and wash nicely and take in a pan and half boil with little salt, cloves, bay leaves & cinnamon stick.
7) as soon as rice is half boiled strain the water and wash the rice with cold running water.
8) now take a pan and little oil and add a layer of rice and add achari gosht with gravy then one more layer rice and layer of gosht and rice.
9) now put any color water as you desire on top of rice along with fried onion and coriander and cover with a lid and cook on a slow gas for 15 - 20 minutes.
10) when done serve tje Achari Gosht Biryani along with gravy and raita ....

Achari Masala:

Ingredients:

5 - 6 Dry Red Chilies
1 tbsp fennel seeds (saunf)
1 tsp Mustard seeds
1 tsp cumin seeds (jeera)
1/2 tsp onion seeds (kalonji)
1/2 tsp fenugreek seeds (methi dhana)

Method:

Dry roast red chilies, fennel seeds, cumin seeds, mustard seeds, onion seeds & fenugreek seeds for few seconds. Remove from the heat & allow to cool. Grind in a mixer to a fine powder and store in a air tight bottle.

Chutney Bomb

Ingredients:
Boiled grated potatoes: 2 cup
Washed, soaked and drained poha: 1 cup
Grated Paneer: 1 cup
Cumin seeds: ½ tsp roasted crushed
Garam masala : 1/2tsp
Red chilly powder: 1/2 tsp
Grated coconut (fresh or frozen): 1 cup
Green chilly: 6-8
Ginger: 1 “
Garlic: 8 cloves
Lime or lemon juice: 1 tbsp
Salt
bread crumbs for coating
2 tbs maida
Oil for deep frying

METHOD:

Take in a bowl potato, paneer, poha, grated coconut, garlic, ginger & chilli paste, jeera roasted crushed, garam masala, salt, chilli powder & lemon juice mix all and make a dough if the dough is soft then add bread crumbs and make a stiff dough.
Then take maida dissolve in water make it liquid form then take the dough stuff chutney and close it and dip in maida water and dip in bread crumbs then press it nicely and then deep fry on medium flame & serve hot with chutney....

For chutney
Grind in mixer all ingredients take imli soak in water and use that water for grinding but very less water it shd b thick

Stuff this chutney in the potato dough and deep fry but on medium flame
Serve hot

FOR CHUTNEY:

Ingredients:

Coriander 1 cup
5 garlic pods
1 tbs desicated coconut
6 green chillies
Imli water
Salt

Method:

Grind in mixer all ingredients take imli soak in water and use that water for grinding but very less water as chutney has to be thick so that you can stuff the same in the dough.