urad dal ke kabab

ingredients:

1. whole urad dal 2 cups (soak it for 5 hrs)
2. Maggi 1 single pack
3. bread 3-4 slices
4. chaat masala 1 tea spoon
5. red chilly pdr 1 tea spoon
6. green chilly 2-3 finely chopped
7. coriander leaves finely chopped
8. salt to taste
9. oil for frying

method:

soak whole urud dal for 5 -6 hrs and boil it ,keep aside

cook plain maggi with maggi masala,( no need to add any other masala) and keep aside...

now take a large bowl ,add all the ingredients with maggi and dal...mash the bread properly and add this also ...now simply make tikkis out of it and deep fry it or you may also shallow fry dal kabab on tawa...sprinkle some kabab masala before serving it....

kuch meetha ho jaye

ingredients:

1. vanilla ice cream 1 brick
2. white rasgulla 8-10 pcs
3. cad bury brown chocolate 1 large
4. almonds 15-20 grind it

method of making pudding:

first of all, squeeze water from the rasgulla and mash it properly (it should be totally dry)..

now take a big bowl mix melted vanilla ice cream and rasgulla properly....shift this mixture into a serving dish and decorate it by grating chocolate and spread all the almonds, now freeze it for 2 hrs (minimum) before serving.

hara bhara kabab

ingredients:

1. boiled potatoes 3-4 medium size
2. boiled peas 1/2 cup
3. spinach 100 gms
4. green chillies 2-3 finely chopped
5. red chilly pdr to taste
6. salt to taste
7. chaat masala 1 tea sp
8. coriander leaves finely chopped
9. cornflour 2 tab sp
10. oil for frying

method:

peel and grated boiled potatoes, now add boiled peas ,salt ,green chilly, red chilly pdr,coriander leaves, chat masala and keep this aside...

for spinach: boil spinach leaves in a large pan for 5 min add some salt in it( immediate adding salt in any green veg. will never reduce the natural colour)...now take out all the leaves and refresh it in a cold water ...squeeze excess water and chopped it finely..now mix this chopped spinach with the above ingredients...now add cornflour for binding...if needed add more cornflour to bind and then make tikkis of it....and then fry these tikkis properly....and serve hot..

for better taste u can spread kabab masala on the tikkis before serving..

preparing kabab masala:

1. salt to taste
2. cumin seeds 1 tea spoon
3. sugar 1/2 tea sp.
4. chaat masala 1 tea spoon
5. anar dana 1 1/2 tea sp.
6. green cardamom 2
7. cloves 2
8. red chilly pdr 1 tea sp.
9. Cinnamon 1 small stick

heat tawa and stir continuously all the masalas for 5 mins now let it cool down and then grind it properly ....

bread cum veg cutlet

ingredients:

1. bread 4-5 pcs
2. boiled potatoes 2 large
3. cabbage 1/2 cup grated
4. peas 1/2 cup boiled
5. carrot 1 large grated
6. cheese 1/4 cup grated (optional)
7. red chilly pdr. 1 tea sp. or to taste
8. salt to taste
9. coriander leaves finely chopped
10. chaat masala 1 tea spoon
11. green chilly 2-3 finely chopped
12. oil for frying

method:

peel and smash boil potatoes ,now add all the ingredients except bread and mix well....

now take some water in a bowl and dip bread slices for 2 sec. and then squeeze the water from the bread and mash it properly...now add this bread with potato mixture, if the mixture seems little watery (due to cabbage)...add some more breads and make rolls of it...

another option is take the bread and press it gently between palms and put some mixture and make a roll of it....and then deep fry it..

bread rolls are ready to serve ...serve it hot with green chutney or tomato sauce.

poha cutlet

ingredients:

1. poha 2 cups
2. onion 2 small (finely chopped)
3. capsicum 1 small (finely chopped)
4. carrot 1 big (grated)
5. green chilly 2 small (finely chopped)
6. peas 1 cup (boiled)
7. cumin seeds 1 tea sp.
8. asafoetida a pinch(hing)
9. red chilly pdr 1 tea sp.
10. salt to taste
11. water 2 1/2 cup(for better taste u can use milk with the same quantity)
12. coriander for decoration(chopped)
13. chaat masala for spreading
14. oil for frying

method:

first soak the poha in water and keep aside for 15 mins.

for stuffing:

now in the mean time, heat 1 tab sp. oil in a pan and put the hing, now add cumin seeds ,chopped green chillies ,stir for about 5 sec. then add chopped onions, capsicums ,carrot and boiled peas...now add red chilly powder and salt...simmer the flame for 5 mins..and then let it get cool for some time

now drain all the water and extract the poha and be ready for the stuffing..grease your palm with little oil and take some poha and spread it by pressing it properly now stuff that ready masala and give it an oval shape and deep fry it...

after frying all the rolls, slit the rolls vertically and spread the chaat masala properly...now sprinkle the coriander leaves and serve it hot with green chutney...

chilly paneer

ingredients:

1. paneer 250gms
2. onions 2 large(peel off the whole onion and cut into 4 pcs. then separate all the layers)
3. capsicum 1 large ( same as onion)
4. cornflour 4 tab sp (for paneer)*
5. maida 2 tab sp(for paneer) *
6. cornflour 2 tab sp ( for batter)
7. tomato sauce 2 tab sp
8. chilly sauce to taste or 1 tab sp.
9. vinegar 1 tea sp.
10. soya sauce 1 1/2 tab sp.
11. garlic paste 2 tea sp.
12. black pepper 1 tea sp. (powder)
13. salt to taste
14. green chillies 4 -5 (vertically cutted)
15. red chilly powder 1/4 tea sp.
16. orange colour a pinch (optional)
17. oil for frying paneer
18. oil 5tab sp(for prep. paneer)

*note: the ratio of maida and cornflour should always be 1:2 ..so if u r taking maida 1 tea sp the cornflour should be 2 tea spoon so that while frying ,the paneer should be properly coated by the batter...

method for preparing batter:

first of all cut the paneer into cubes..now take a bowl and prepare the batter for paneer...

take maida add cornflour ,a pinch of orange colour ,little salt ,red chilly powder and then mixed it well with plain water, the batter should not be very liquid..now add the paneer cubes one by one and start frying it...

method for preparing chilly paneer:

heat oil in a pan, add the black pepper, green chillies and garlic paste, stir it for two mins..now add onions and capsicums and simmer the flame for 5 mins...

in the mean time take another bowl and put all the sauces and cornflour (without vinegar), mix it properly and add it into the pan, now mix all the onion and capsicum with this sauce batter...and now add fried paneer and mix it well and at last add the vinegar...

if u want little gravy u can add some water .....and the chilly paneer is ready..

chicken biryani

ingredients

1. chicken 600 gms
2. basmati rice 300 gms
3. curd 1 cup
4. bay leaf 2
5. black pepper 5-6
6. Cinnamon stick 1
7. cardamom green 2
8. cardamom brown 1
9. cumin seeds 1 tea sp.
10. ginger garlic paste 2 tea sp.
11. chopped green chilly 4
    
12. chopped tomato 2 big
13. chopped onion 1 big
    
14. edible red colour a pinch (diluted in water)
15. edible green colour a pinch (diluted in water)
    
16. coriander leaves
    
17. lemon juice 4 tea sp.
18. butter 50 gms
19. golden fried sliced onions 3/4 cup
    
20. garam masala powder 1 tea sp.
    
21. red chilly powder 1 tea spoon
    
22. turmeric powder 1/2 tea sp.
23. coriander powder 1 tea sp.
24. oil 5-6 tab sp.
    
25. salt to taste

marination:

in a large bowl, put curd and start adding the masalas....1/2 of the turmeric powder,1/2 of the red chilly powder, 1/2 of the coriander powder,1/2tea spoon salt and chicken pieces,mix all the ingredients well and keep aside for 3 hrs...

cook rice:

boil water add black pepper, Cinnamon stick,both the cardamoms,half tea spoon salt and boil rice till 3/4th done.Drain rice and keep aside. Now discard all the masalas from the rice.


start cooking chicken:

heat oil in a thick bottomed pan, add cumin seeds ,ginger garlic paste and chopped green chillies, stir it for 5 min. now add onions and saute until golden brown, now add chopped tomatoes with all the remaining masalas(turmeric powder,red chilly powder ,coriander powder and salt) cook it for 5 min. now simply add the marinated chicken and cook till the chicken is tender.
now take two separate bowls and dissolve red and green colour separately with water ..
Finally take a big ,thick kadai spread 1 tea spoon of oil into that and arrange the first layer of rice, now add1/2 of the chicken ,spread1/2 of garam masala ,2 tea spoon of lemon juice,drop little butter and spread some chopped coriander leaves,again start with the rice layer and follow the same steps to spread the chicken and remaining ingredients, now finally cover it with the third layer of rice (you should end with the rice layer or u can say that the rice layer should always be on the top), now spread the red and green colours of your choice(u can spread it with making cross on the rice), and at last and final cover of fried sliced onions.
Now cover it with the roti dough or aluminium foil and cook it on an indirect flame for 10 to 12 minutes.
you can serve this biryani with some cucumber raita.

tandoori chicken

ingredients:

1. chicken 1 kg
2. curd 1/4kg
3. black pepper 10-12
4. cinamon powder(dalchini) 1/2 tea sp.
5. ginger garlic paste 2 tab. sp.
6. cumin seeds (jeera) 1 tea sp.
7. cardamom (green) 2-3
8. cardamom (brown) 1
9. bay leaf (tez patta) 3-4
10. green chilly (finely chopped) 5
11. dry red chilly (whole) 3
12. onions (vertically sliced) 2 small
13. tomato 1 big
14. turmeric powder 1 1/2 tea sp.
15. red chilly powder 1 tea sp.
16. coriander powder 2 tea sp.
    
17. salt to taste
18. ghee (desi ghee) 5 tab sp.
19. vinegar (white sirka) 1 tea sp.
    

for marination:
take a large bowl, add curd , black pepper, 1/2 of the turmeric powder, 1/2 of the red chilly powder,cinnamon powder,both the cardamoms powder,1/2 tea sp of salt,vinegar, half of the coriander powder,and chicken ..mix it well and keep aside in refrigerator for 5 hrs, if u marinate it for the whole night, it will double your taste, so the more u marinate the better it gets.........


now start cooking:

take big kadai,put it on a flame ,now add desi ghee ,cumin seeds ,dry red chilly,bay leaf,ginger garlic paste ,chopped green chillies and sliced onions, now fry onions till golden brown...now cut the tomato into small pieces and fry it with onions for 5 minutes, now add all the left masalas and stir it continuously and fry over low heat till the oil separates.....
now add the marinated chicken into that kadai and mix it well keep the flame high for 10 min..and now let it simmer until the chicken is tender..keep checking it so that the chicken should not stick into that kadai...
when chicken is almost done ,serve hot with sliced round onions and lemon wedges...