Shahi paneer

                        Shahi paneer

INGREDIENTS..

Paneer-250 gram
Cashew nuts-8 to 10
Mawa/khoya-2 to 3 tablespoon
Bay leaf-2
Cinnamon stick- 1 medium size
Cloves-5
Cardamom-4
Shahi jeera - 1/2 tablespoon
Chopped onion- 2 medium size
Chopped tomatoes- 2 medium size
Ginger -garlic paste- 2to3 tablespoon
Green Chilli-2
Red chili powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Black pepper powder-1/2 tablespoon
Cumin powder-1 tablespoon
Coriander powder-1 tablespoon
Kasuri methi (dry fenugreek leaves)- 1 tablespoon
Salt to taste
Cooking oil



METHOD.

•  Cut paneer in to cubes and fry it .

• Heat oil in kadai then add bay leaf, cloves cardamom,cinnamon shahi jeera,when whole masala (spices,) start to crackle then add chopped onion and stir  until it gets  golden brown then add ginger garlic paste and stir it   .

• Add chopped tomatoes, soaked cashew nuts and stir it for few minutes.

•  Let them cool.

• Remove all whole spices then grind it in grinder to make paste.

• Heat oil in kadai, add chopped green chilli  and pour the paste then add turmeric powder, red chili powder, black pepper powder, cumin powder, coriander powder,salt, kasuri methi and small quantity of water and cook well then add khoya and fry paneer and stir it for 2 to 3 minutes
• If you like thin consistency of gravy then add water.

•  Serve with naan or pulav

Pasta

 INGREDIENTS..
Pasta-1cup
Chopped onion-1
Chopped tomatoes-2
Chopped Green Chili
Tamato sauce-2 tbsp
Ginger- garlic paste-2to3
Red chili powder-1/2 tablespoon
Turmeric powder-1 /2 tablespoon
Black pepper powder -2 tablespoon
Salt to taste
Oil

METHOD..

• Take a pan add water and pasta and few drop of oil and boil it until it get soft
• Drain it
• Heat oil in another pan and add chopped onions and green chili and stir it until it get golden brown then add ginger garlic paste, chopped tomatoes and cook well until it get soft then add salt,and tomato sauce,red chili powder turmeric powder black pepper powder and stir it then add cooked pasta and mix well
• Serve it

Pav bhaji

                               Pav bhaji
INGREDIENTS...
Carrots 2 to 3
Pea - 250 gram
Cauliflower-100 gram
Potato-1cup
Tomato-  2 to 3
Capsicum-2
Coriander .1/2 cup
Green Chile-2 to 3
Butter-30 gram
Red chili powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Pav bhaji masala -3 tablespoon
Salt to taste
METHOD..

• Take a pan add water and all chopped vegetable except capsicum and boil it for some time
• Drain it
• Take a kadahi add butter  and heat it then add chopped onion stir it until it become golden brown then add ginger -garlic paste, chopped green chili, chopped tomatoes and stir frequently until tomato get soft
• Add cumin powder, pepper powder, coriander powder ,pav bhaji masala red chili powder turmeric powder salt and small amount of water  and stir it
• When masala cook properly then add chopped capsicum , and stir it  then add boiled mix vegetable, and mashed it with potato masher and use remaining boiled vegetable water to cook it
• Cut pav in half and roast it with help of butter
• Garnish with chopped green coriander
• Serve it with butter

Noodles chat

INGREDIENTS..
 Dry pea -300 gram
Bay leaf-2
Cinnamon sticks-2 to 3
Cloves-5 to 6
Cardamom 3 to 4
Chopped onion -1 medium size
Ginger- garlic paste -3 tablespoon
Chopped tomatoes-2
Chopped Green Chile-2
Chopped coriander leaves-1/2 cup
Red chili powder-1 tablespoon
Turmeric powder-1/2 tablespoon
Cumin powder-1 tablespoon
Pepper powder -1/2 tablespoon
Coriander powder-1/3 tablespoon
Black salt-1/2 tablespoon
Salt to taste
Chat masala-1 tablespoon
Fried Maggie-2 packet
Fried peanut-3 tablespoon
Tomato ketchup
Oil

METHOD..

• Take a bowl add water and dry pea and remain it 6   to 7 hours for soaking and rinse the soaked pea
• Take a pressure cooker add fresh water and soaked pea and and pressure cook at high flame till you get 3 to 4 whistles .open the lid of pressure cooker and check it the pea gets soft and drain it
•  Heat oil in pressure cooker add bay leaf,cloves, cinnamon sticks, cardamom, when they start to cracke then add chopped onion and stir  until it becomes golden brown then add ginger garlic paste, salt chopped tomatoes, green chili and stir frequently. 
• When tomato get soft then add red chili powder, turmeric powder, black pepper powder,cumin powder, coriander powder,and small quantity of water and stir it till masala cook properly and add water to make gravy  thin
• Add water and noodles in pan and boil it then fried it in oil 
• Take a plate pour chola and fried noodles spread it over and sprinkle black salt on it
•  Garnish with roasted peanuts, chopped onion, chopped green chili and tomato ketchup

Peanut chikki

                          

                       Peanut chikki
INGREDIENTS..
Jaggery -200 gram
Peanut -160 gram
Oil for greasing

METHOD..

• Roast peanut in kadahi and cool it 
• Rub the roasted peanuts with help of both palm till husk is come out 
• Heat a kadahi add one tablespoon oil then add jaggery and 2 to 3 tablespoon water and stir it continuesly till it melt
• Check the consistency of jaggery syrup ,by dropping syrup into a bowl of  water, it should form hard ball and break with a cracky  sound. else boil for another minute and check.
• Add roasted peanuts in jaggery syrup and mix well.
• Take a greased plate pour syrup immediately  and spread it with help of spatula .
• Cut the chikki in small peices

Mysore bonda

                             
                               Mysore Bonda
INGREDIENTS...
Plain flour -1cup
Rice-1/2 cup
Curd-1/2cup
Baking powder-1/2 tablespoon
Red chili powder-1/2 tablespoon
Salt to taste
Oil for frying
Chopped onion - one (medium size onion)
Chopped green chili -2 to 3
Chopped coriander-1/2 cup
Turmeric powder- 1/2 tablespoon
Chopped ginger-2 tablespoon
Cumin seeds -1/2 tablespoon

METHOD.

• Take a bowl add plain flour,rice flour curd baking powder,turmeric powder, red chili powder, cumin seeds, chopped coriander, chopped ginger, chopped green chili, chopped onion,salt  and mix it well and add water to make batter 
• Batter consistency should be  thick
• Pour the batter in round shape with the help of fingers in hot oil  .fry it until they become golden brown.
• Drain it 
• Serve with green chutney

gajar ka halwa

                 

                           Gajar ka halwa
INGREDIENTS..
Carrot -1 kg
Sugar -250 gram
Milk- 400 gram
Cardamom powder - 1 tablespoon
Ghee- 5 to 6 tablespoon
 Almond-5 to 10
 kaju(cashew)


METHOD..

• Wash the carrot and grate them using grater.
• Take a kadahi,add grated carrot and milk ,stir it until  milk get to dry up. 
• Take another kadahi add 5 to 6 tablespoon of ghee and heat it.Now add dried grated carrot ,stir it frequently then add sugar, cardamom powder and cook it properly until moisture of sugar get dry.
• Garnish with fried kaju and almond.

sahai tukra

                                Sahai tukda
INGREDIENTS..
Bread slice 4 to 5
Sugar -1/2 cup
Water -1 cup
Green cardamom-3
Crushed almond
Crushed coconut
Oil for fry
METHOD..

•  Take a kadahi .Boil sugar with water and make syrup and add cardamom powder
• Cut the bread in triangular shape
• Fry the bread slice in hot oil till the bread  turns golden brown and dip bread slice in sugar syrups
• Garnish with crushed almond and rabadi

Bread pakoda

                          Bread pakoda

INGREDIENTS..
Besan (chickpea flour) -1cup
Red chilli powder -1/2 tablespoon
Black pepper powder-1/2 tablespoon
Turmeric powder-1/2 tablespoon
Asafoetida -1 pinch
Chat masala -1/2 tablespoon
Ginger- garlic paste -1 tablespoon
Salt to taste
Oil for frying

Method

• Take a bowl add chickpea​ flour, asafoetida, red chilli powder, turmeric powder, black pepper powder,chat masala, ginger garlic paste,salt and a little amount of water and   mix it well to make  batter. 
• Batter consistency should not be too thick or to thin.
• Cut the bread slice in triangle shape​.
• Dip bread slice in batter and deep fry  in hot oil until it becomes​ golden brown on both sides.
• Serve it with green chutney and tomato sauce.

Matar nimona

                             

                             Matar ka nemona
Ingredients-
Green pea (matar) - 500 gram
Garlic paste- 2 tablespoon
Ginger paste-2 tablespoon
Red chili powder-1​/2 tablespoon
Turmeric powder-1​ tablespoon
Cumin powder 11/2 tablespoon
Coriander powder -1 tablespoon
black pepper-1/2 tablespoon
Bay leaf - 2
Asafoetida (hing) -1 pinch
Cinnamon -1 peice

Cloves -4

Cardamom - 4
Salt to taste
Mustard Oil  5-6 tablespoon
Water -as required

METHOD-

• Grind fresh green peas coarsely  with help of a little amount of water and leaving few peas whole.
• Heat oil in kadahi.
• Add bay leaf, cloves, cinnamon, cardamom and when they start to  crackle then add  ginger paste, garlic paste, red chili powder, turmeric powder, cumin powder,black pepper,asfoetida, coriander powder, salt and some amount of water and stir it until oil come out on the side of masala and add whole peas and saute it properly and add grinded peas and cooked it for 3 to 4 minutes then add water to make a gravy thin
• serve it with rice .

Angur ka achar

                                                             Angur​ ka achar
INGREDIENT-
Sour grape (angur)-100gram
Mustard seed -1 teaspoon
Red chili powder-2 teaspoon
Kasori methi -1 teaspoon
Black salts -1 teaspoon
Turmeric powder-1 teaspoon
Chat masala -1 teaspoon
Mustard oil -4 to 6 tablespoon
Salt to taste

METHODS-Heat oil in kadahi then add mustard seed,and get crackle then cool it add red chili powder, black salt ,salt, chat masala, kasori methi, turmeric powder and add sour grape and stir it properly.you can store in refrigerator for 2 to 3 day

CHICKEN BIRYANI

Chicken biryani

INGREDIENTS-

FOR  MARINATION

Chicken  -1kg

Curd     -             4-6 tablespoon

Garlic paste   -    3 table spoon

Red chili powder-    2 table spoon

Ginger paste-          3 table spoon

Turmeric powder-    2 table spoon

Salt to taste

FOR RICE-

Basmati rice - 800 gram

Cardamoms-    4-6 

Whole cloves-   5

Bay leaf-   2

Shahi jeera (cumin)  1/2table spoon

Salt to taste

FOR CHICKEN-

Fried onion slice   400 gram 

Cardamoms-        4-6 

Whole cloves-     8
Bay leaf-   2
Shahi jeera (cumin)   1 table spoon
Cinnamon -     2 to 3 piece
Salt to taste
Coriander powder -   2 tablespoon
Cumin and black &pepper powder  -  4 table spoon
Green chili- 3
Tomato puree 3-4 table spoon

FOR LAYERING
Fried onion slice-2
Chopped mint leaves- 3-4 table spoon
Chopped Coriander leaves   6-7 tablespoon
Saffron 5-6 threads(optional)
ghee   3-4 table spoon

METHOD-

Marinate for 2 hours approxmately.

• Heat oil in cooker .Add cinnamon ,shahi jeera,bay leaf,cardamom, cloves, when whole masala gets crackle then add marinated chicken  and stir it for some time then add  fried onion ,green chilli ,turmeric powder,coriander powder cumin powder salt to taste and a little amount of water and stir it until chicken become soft and tender and then add tomato puree in last  and cooked it properly and add water to make gravey
• Take a pan add  water( according to your rice amount")  and boil it then add whole masala salt  and rice and stir it . you need to cook the rice until only half done.
• Drain out the water and spread rice on plate.
• Take another heavy bottomed  pan  add melted ghee then add half cooked rice,fried onion slice,chopped coriander chopped mint  cover the layer with cooked chicken and  again cover with half cooked rice with same process and pour ghee over  the rice 
• seal edges with chapati dough and cooked for some time in slow flame
• serve hot chicken biryani

Eggless chocolate cake

chocolate cake

chocolate cake-
Ingredients-

Curd-250 gm
All purpose flour/maida(250gm)
Coco powder-3tbsp
Sugar-2 cup(250gm)
Butter-50gm
Baking powder-1tbsp(4gm)
Baking powder-1/2tbsp
Vanilla essence-1tbsp(5ml)

Method-

• Combine together curd and baking soda and leave it for 5 minutes until bubbles became appear on surface and  add vanilla essence
• sieve plain flour cocoa powder and baking powder  3 times
• mix castor sugar and butter and whip it and pour it curd baking soda mixture
• Mix dry ingredients slowly in wet ingredients
• Grease a baking pan with oil and dust with refined flour
• Pour the batter in baking pan
• Pre heat gasoven for 5 minute
• Bake it gas oven  on mid flame for 4o minutes
• After 30 minute insert a knife/tooth pick in middle of cake if it comes out clear that means cake is done
• If some batter sticks to the knife then continue to bake cake for some time
• Remove it from  flame and let it be cool
• Run the knife around the edge of cake mould and flip it in other dish