Stuffed Gulab Jamun

Ingredients:

Khoya/ Mawa - 1/4 kg
Maida Flour - 8 tsp
Baking Soda - a pinch
Milk or Water - 6 tsp
Cashew Nuts,Pista(Finely chopped) - 1/4 cup optional to stuff

For Sugar Syrup:
Water - 3cup
Sugar - 2 1/2 cup
Rose Water - 1 1/2 tsp
Saffron - a pinch
Elachi Powder - 1 tsp

Method:

1. Keep khoya / mawa packet in room temperature. Then break them to pieces using your hand. Let it be finely powdered. To this mix Maida, soda and mix it well. I added milk to knead this. Add little by little to get a firm dough and soft dough.

2. Now close it with wet cloth. Mean time roll the dough to small balls, then flatten it and stuff the chopped nuts inside it and close the ends carefully, and make a prefect ball out of it.(See to it that the nuts stuffing doesn't come out of the dough).

3. Now roll them all and keep it on a plate with ghee creased on the plate. Then while you are rolling the balls, make sugar syrup in a wide open pan.

4. In a pan add water then sugar, to this add rose water, Elachi powder and saffron and let it boil for 10-15 min, till the syrup thicken a little bit. Then switch it off. Now fry the balls in a deep wide oil pan on low medium flame. If its kept on high, the inside will not be properly cooked. So do it with patience.

5. Then fry it till they turn golden brown in color and place on a tissue paper and add it to the sugar syrup. Make all the balls this way. Let it stay in sugar syrup for 2-3 hrs. Serve it hot or chilled by placing in fridge too .

Achari Chicken Keema

Ingredients :

500 gms Chicken Keema
3 medium sized onions - finely chopped
3 medium sized tomatoes - finely chopped
1 cup curd
2 chopped green chili
1 tbsp ginger-garlic paste
1/4 tsp turmeric powder
1 tsp red chili powder
1 tsp chicken masala
salt to taste
2 cloves
1 bay leaf
1 tbsp chopped coriander
4 tbsp mustard oil

To Roast & Grind :
4 dry red chilies
1 tbsp fennel seeds (saunf)
1 tsp mustard seeds
1 tsp cumin seeds (jeera)
1/4 tsp onion seeds (kalonji)
1/4 tsp fenugreek seeds (methi dhana)

Method :
Marinate chicken keema with little turmeric powder and keep aside for 10 mins. Wash the keema and keep aside. Whisk curd well and add turmeric powder, red chili powder and chicken masala. Whisk it again and keep aside.
Dry roast red chilies, fennel seeds, cumin seeds, mustard seeds, onion seeds and fenugreek seeds for few seconds. Remove from the heat and allow to cool.
Grind in a mixer to coarse powder and keep aside. Heat mustard oil in a pan or kadhai.
Temper cloves, bay leaf & cloves. Add chopped onions and fry for a minute. Add ginger-garlic paste and saute a while.
Add chopped tomatoes and mash the pulp. Add keema and spices powder. Saute a while.
Add whisked curd and salt to taste. Cook it covered on low flame for 15-20 mins till oil separates and keema is cooked. Garnish with chopped coriander. Serve hot with rice.

Flower Shaped Baked Bread

Ingredient:
Bread slices 6 pcs
Grated paneer 200gms
Grated mozzarella cheese 250gm
Chat masala - as per taste
Salt - as per taste
Chilli flakes - 2 tsp
Green chilli - 5 pcs
Correinder - 1/2 cup

Method:
First mix all ingredients except bread & 50 gms of mozzarella cheese keep aside. Now take each bread slice & roll it flat with help of roller pin. Then slit the bread from all four corner but make sure that each slit should not meet another slit. Later take small qty of mixture and keep in centre of bread and then take each side of cut bread and cover the mixer. So that it form the shape of flower and keep on cupcake tray and garnish with remaining mozzarella cheese. Do the same with remaining bread slices. When all ready please keep in oven at 220deg. Centigrade for 15 to 20 minutes till the cheese is melted and bread has become crispy and serve with sczhwen sauce.

Mango Cheese Cake

Ingredients for 9inch spring pan:

FOR BASE

20 Digestive biscuits
150gm melted butter (unsalted)

CREAM CHEEZE FILLING

600gm Philedelphia cream cheese 
500ml wipped cream
250ml condensed milk
1tbs geletine 
2tbs boiling water( to dissolve geletine)
3/4 cup mango puree
1tsp mango essense

FOR GLAZE

Mango jelly packet 
Mango peicess

Method for base

Put butter paper on the pan and grind biscuits and mix with butter nicely cover with plastic cling film keep in fridge for an hour

FOR CREAM CHEESE FILLING

Take in a bowl with 2tbs boiling water and mix geletine keep aside

Take cream cheese in a big bowl and blend it for 15 mins add 1tsp mango essence , geletine, condensed milk ,mango puree and blend it for 15 to 20 mins keep aside

Take in a bowl put wipped cream blend it around 20 mins untill it becomes thick

Then gradually mix it with the cream cheese mixture and blend for 15 mins then take out the pan from fridge and put the mixture and cover and keep it for around 8 to 10 hours or over night

FOR GLAZE

Take 1 packet mango jelly 
Prepare jelly and cut mango peices and put on top of the cream cheese and pout the jelly and cover and keep in fridge till jelly forms

Chicken Wonton

Ingredients:
Fine chopped Cabbage - 1 cup
Fine chopped spring onion - 1 cup
Chilli & Garlic paste - 2 tbspn
Fine chopped boiled boneless chicken - 500grams
Salt as per taste
Wonton or spring roll sheets - 20 pcs.
Oil for frying
To make paste: all purpose flour or maida, water.

Method:

1. Heat 2tsp oil at medium heat. Once oil is hot add chilli & garlic paste.
2. After some time add chopped spring onion & cabbage and stir continously.
3. Now add chicken & stir for 5 minutes and put off the gas.
4. In meantime take maida or all purpose flour in a bowl & add little water to make thick paste.
5. Once mixture is cool down completely take wonton sheet and put some mixture in the center.
6. Apply maida paste on all four sides of sheet & close in form of making triangle.
7. Later again apply little paste on both point of triangle base & stick together so that you get shape of boat.
8. Deep fry the boat shape wonton till it become golden brown & crispy & serve with schezwan sauce.

Cheesy Chicken

Ingredients:

Grated cheddar cheese, 8 tbsp
Chicken mince, 1 cup
Fresh basil leaves 7-8
Salt to taste
Fresh chopped tarragon
Onion ,finely chopped 1 small
Bread crumbs 2-1/4 cup

Oil,for deep frying

Method:

1. Finely shred basil leaves and put in a bowl. Add chicken mince, salt,
tarragon, onion and 1¼ cups breadcrumbs and mix well.
2. Divide the mixture into 8 equal portions, stuff each portion with 1
tbsp grated cheese and shape them into a ball. Coat the balls in the
remaining breadcrumbs.
3. Heat sufficient oil in a kadai. Deep-fry balls till golden and crisp.
Drain on absorbent paper.
4. Serve hot with Spicy Chutney.

Adraki Keema

Ingredients:

Mutton Keema 500 g

Onion 2

Ginger paste 1-1/2 tsp

Chopped Ginger 2tbsn

Black pepper whole 5-6

Bay leaf 1

Cardamom 2

Clove 3-4

Cinnamon 2small stick

1/2 tsp of elachi powder,

Oil 3/4 cup

Tomato 4

Red chilli powder 1 tbsp

Turmeric powder 1 tsp

Garam masala powder 1 tsp 

Salt to taste

Ginger julienne few

Coriander for garnish

Method:

Heat oil in a kadai add clove, cardamom, black pepper whole, cinnamon and bay leaf and fry it for 1 minute. Then add onion paste and do light brown. Add ginger paste and chopped ginger and fry it for 1 to 2 minutes.

Then add tomato puree. Together add salt, red chilli powder, turmeric powder and garam masala and cover with lid and cook on middle flame for 10 to 15 minutes.

 Now add mutton keema in tomato masala and fry for 10 to 15 minutes.

Lastly, add 1 cup water, mix it and boil 1 to 2 times on low flame. Add half spoon of elachi powder.

Take out in dish. Decorate with Julienne ginger and fresh coriander and serve with hot naans …..

Dum Aloo in Malwani Style

Ingredients:

500 gm baby potatoes

3 big onion

11/4 cup fresh grated coconut

10 pods garlic

1 inch ginger

6 green chillies

11/2 tbs malwani masala

1 tbs kashmiri  red chilli pd

1tsp garam masala

Salt to taste

Method:

Prick the potatoes and para boil them and then keep aside while boiling add salt.

Then take a kadai put little oil put big peices of onion, garlic, ginger,  green chillies and coconut then let it cook till it is brown but not dark brown and then when done  put off the gas and let it be cool & then  grind the mixture and keep aside. Take a pan put oil then put malwani masala & red chilli powder let it burn then put the grinded mixture, salt and garam masala and let it cook for 5 to 10 mins then peel potatoes and add to the mixture and then put 1 glass water and let it cook on slow gas till the gravy becomes semi thick serve hot with rotis …

Chettinad Chicken with a Twist of Beetroot

Ingredients:
Marinate
5 lbs (2.25Kg) - Chicken (1 whole chicken)
3.5 Tablespoon - Ginger-garlic paste
3/4 Tsp - Turmeric powder
Salt

Dry Roast
2.5 Tablespoon - Whole peppercorns
6 -Whole dried red chilies
1.5 Tablespoon - Coriander seeds
1/2 Tsp - Fennel seeds
3/4 Tsp - Cumin seeds
1 - Bay leaf
2 Tsp - Poppy seeds
6 - Cardamom
6 - Cloves
2 inch - Cinnamon stick
2 - Star anise
2 sprig - Curry leaves
1/2 Cup - Coconut, grated

Gravy
3 Cups - Red Onion, chopped
3 - Tomato
1 beetroot
2 Sprig - Curry leaves
Oil
Salt per taste

Directions
Marinate the chicken with fresh ginger garlic paste, turmeric powder and salt.Set it aside in the refrigerator for atleast 1 hour Meanwhile, take a heavy bottom pan and add all the ingredients under 'Dry Roast' and keep stirring for 5-8 minutes.Take the spices off the heat and let it coolOnce cooled transfer it to a blender, add water to it and grind it into a fine paste.

Heat some oil in a large saute pan and add onions and curry leaves and season with salt Saute until the onions are golden brown. Mix in chopped tomatoes and grind the beetroot with little water and saute until the tomatoes and beetroot are soft and mushy. 

Stir in the marinated chicken and cover and cook for 20 minutes stirring in between to make sure that chicken is not sticking to the bottom of the pan.Open the lid and add the ground spice mixture. Add water and adjust the salt and cook until you the gravy reaches the desired consistency & chicken is tender & serve with hot naan ....

           

Malai Khofte

Ingredients:

4 Boiled Potatoes Smashed

1/2 cup Paneer Smashed

4 Green Chilles finely chopped

1tsp Garam Masala

1tsp Red Chilli pd

4tbs Corn Flour ( if potatoes more soft can add more corn flour )

1/2 cup more Paneer

Coriander Leaves

For Gravy:

2 Big Onion

2inch Adrak

4 Tomatoes

4 Green Chillies

2 to 3 tsp Curd

1 tbs Fresh Cream

1/2 tsp Hing

1/2 tsp Red Chilli pd

1/2 Daniya pd

1/2 Jeera pd

Salt

Hara Daniya

Method for Khofte

Take in a bowl potatoes smash them completely add paneer and smash them too then add all masala and make a dough then for stuffing take paneer put salt and little chilli flakes. And make any shape you want and fry and keep aside.

For Gravy

Take in a pan little oil put onion, adrak and green chillies and saute for few mins in that mean while boil few kaju keep aside then close gas and grind that masala in mixer add tomatoes and grind and keep aside. Now take boiled kaju and grind to a paste.  Then take oil in a pan put hing all masala then add kaju paste and then the grind masala and let it cook for around 15 mins then add curd and cook for few mins and then cream and cook for around 10 to 15 mins. When ready then put the gravy in a serving bowl and add Kofte & garnish with cream and serve with hot naans … 

Capsicums Masala

Ingredients:

4 Capsicums

1 Medium Onion

1/2 tsp Rai

1/2 tsp Jeera

2tbs desiccated Coconut or u can use fresh too

1tbs Red Chilli Pd

1tsp Garam Masala

1/2 tsp Haldi

Few Curry Patta crushed

Coriander leaves

Method :

Chop onion finely take a pan put 1 tbs oil then put rai, jeera and let it crackle then add curry patta and onion let it cook but it should not be brown then at the side cut capsicum not to small but medium then as onion is pinkish add capsicums, cook on slow gas then after 10 mins add all masalas, coconut, salt and cook for 15 to 20 mins putting 1/2 cup water then add corianders cook for few mins till dry and serve with roti …

Cheesy Rice Roll with Sweet Corn

Ingredients:
1 cup cooked rice 
2 boiled potatoes
1/2cup crushed boiled corn
2 tbs garlic chilli paste
Salt as per taste
1 tsp Chilli flakes
1/2 cup Urad dal powder
2 tbsn corn flour 

Stuffing:
Corn nibbles 1/4 cup
Mozrella cheeze 1/4 cup
Salt as per taste
Chilli flakes 1 tsp

Method:
Mix all the ingredients and put little oil and if still soft then add more urad dal powder
Then make balls and stuff in that cheese corn mixture and make shape and roll on urad dal pd and deep fry till Golden Color. Serve hot with Schezwan Chutney..

Garlic Bread

INGREDIENTS:

Maida 2 cups
Butter 1/4 cup melted
Oil 1/4 cup 
Oregano 1tsp
Chilli flakes 1 tsp
Salt as per taste
1tsp dry yeast
1tsp sugar
Garlic pods 14,6 chillies (crushed not paste )
1 cup warm water

Method :

Take luke warm water in a cup put sugar yeast and keep it for 15 mins then take in a glass bowl maida, oregano, chilli flakes, salt, garlic & chilli crushes mix well and then put oil and butter and mix with hand nicely then add the yeast water and mix nicely add little water if more required and make a nice dough it should not be soft not hard cover with the plastic wrap keep for 45 mins in a warm place then when after 45 mins you will see the dough has been double its size then take out the dough and rub it with hand again and divide it in to 2 portion take one portion roll big like roti but it should not be thin little thick then fold it into half brush butter and put in the oven tray you first apply foil to the tray if its aluminium if its glass no need just put the buttered side on the tray then again brush butter and sprinkle oregano and make cuts as u like. Till that time pre heat oven and keep it for 180 deg then put the tray inside and let it cook for 10 mins and then take out and put cheese and again let it cook for 5 to 7 mins on 160 deg and then see the cheese melted and the lower portion is brownish and take out
Serve hot

Garlic Chicken Cup Pizza

Ingredients:

2 cups maida
1 1/2 tsp yeast 
Salt
1tsp caster sugar 
2 tbs olive oil
1 cup water

Method :

(Note:- always use glass bowl to make pizza or puff dough in which yeast is used as yeast only works in glass )
Take in a bowl maida Add yeast salt sugar and mix then add olive oil and slowly keep adding water and make a stiff dough then cover with plastic wrap and keep for 30 mins then take out and beat with hand for atlest 10 mins then roll small puri size & put it in muffins tray u can give any shape and add fillings as u want. We put tomato puree, garlic chicken & mozzarella cheese garnished with oregano & chilli flakes.

Bake at 180 degree C for 10 minutes & then at 160 degree C for 5 minutes

Pav Bhaji

Ingredients:

2 potatoes
1/2 beet
1/2 cup Cauliflower
1 cup Peas
4 Tomatoes
2 capsicum
Salt
2 tbs red chilli pd
2 to 3 tbs pav bhaji masala
10 - 12 Pav

Serve 4 persons

Method:

Boil potatoes, green peas, cauliflower, capsicum & tomatoes and keep aside.

Take in a pan 2 tbs butter and put finely cut small onions saute till pinkish and then put red chilli pd pav bhaji masala and saute till you can get aroma than open cooker just gently grind with hand blender boiled stuff but not into paste then add that and let it cook on slow gas adding by 1 cup or 1-1/2 cup water for 10 minutes by the time its done cut the pav from center and apply butter and toast on tava. When bhaji done serve bhaji by puttion butter, chopped onion and slice of lemon with toasted pav.... enjoy

Pav Bhaji Paratha

Ingredients:

Left over pav bhaji
Wheat flour (as per your requirement)
Incase you want you can add Anaar Dana seeds
Ghee or butter for garnishing

Method:

Make a wheat dough using left over pav bhaji and anaar dana seeds without adding water. When dough is ready make paratha and garnish with ghee or butter.

Malwani Mutton

Ingredients:

1kg mutton
4 big onion
8 lasson pods
1/2inch peice adrak (ginger)
5green chillies
1 cup fresh coconut shredded
1tbs red chilli kashmiri
2 tbs malwani masala
6 pepper
4 cloves
2 tej patta
4 elachi

Method:

Wash mutton nicely in hot water 2 to 3 times just apply lemon juice keep aside then take a pan put 1/2 tsp oil cut onion big pieces, garlic, adrak, green chilli and coconut and roast it till brownish. Then let it cool and grind it in mixer then take a pan put 1 tsp oil put whole garam masala let the aroma come then put red chilli pd and malwani masala let it burn little slightly then put the grinded masala & cook for 10 mins and then put the mutton with water as required and cover and cook on slow gas till well done and gravy thickens and enjoy with hot naans …

MALWANI MASALA:

Ingredients:

50 red chilli kashmiri
1/4 cup akha dhaniya
12 cloves
15 black pepper
1 tsp sauf
2 tsp jeera
1/2 tsp shahi jeera
3/4 tsp kali elachi
5 sticks medium dalchini
11/2 tbs dagad phool
11/2 tbs rai n
1/2tsp hing
1 nutmeg
1 star anise
5 leaves tej patta

Method:

Roast all the ingredients in a Kadai till you get aroma. Put off the gas and let the ingredients are cool. After its cool down grind all the ingredients to a fine powder and you can store the same in a Air Tight Container.

Balti Chicken

Ingredients:

4 -6 boneless chicken breasts or drumstick
1 teaspoon chili powder
1 1/2 teaspoons garam masala
1 teaspoon minced garlic
3 tablespoons tomato puree
2 tablespoons yogurt
2 tablespoons chopped fresh coriander
2 tablespoons mango chutney
1 teaspoon salt
1/2 teaspoon sugar
4 tablespoons oil
2 green chilies , chopped
2 tablespoons single cream

Directions:

Blend together the tomato puree, yoghurt, garam masala, chili powder, garlic,
mango chutney, salt and sugar.
Heat oil and add tomato mixture-cook for approx 2 minutes-stirring occasionally.
Add chopped chicken and a little cold water,and continue to cook until chicken is
cooked through, stirring occasionally.
Add chilies, coriander and cream, stir in well and cook for a few minutes more. If
the sauce is a little thick just add water to achieve your preferred consistency.
Serve with boiled rice and/or naan bread .

Green Gravy Bindi Aloo

Ingredients:

1 cup coriander
1/2 cup methi
1/2 cup phudina
1/4 cup curry patta
12 to 14 lasson pods
6 green chillies u can put less
1 big onion
2 medium tomatoes
30 bindi slit
3 medium potatoes cut rpun wise
Salt as per taste
1 tsp red chilli pd
1 tsp garam masala

Method:

Roast lasson, tomatoes, onion and green chillies and keep aside then wash all the greens put in mixer and also put the dry roast and grind coarsly it should not be paste then  take in a pan little oil put red chilli pd, garam masala and let it burn when the aroma comes put this grind masala and let it cook for 10 mins then put the salt and potatoes and 1 small glass water  let it cook for 10 to 12 mins then put bindi and and cover and let it cook till its thick dry and serve hot with garam rotis….