Chinese Chili Chicken

Ingredients:
1 cup Gram flour

1/4 cup Chopped onion

1/4 cup Chopped potato

1 tsp Ajwain.

1 tsp Red chili powder.

1 tsp Chopped ginger.

1/2 tsp Baking powder.

Oil for deep frying Salt As per taste

1 cup Kadhi Curd (yogurt)

1/4 cup Gram flour 2 no.

Dry red chili whole

1 tsp Turmeric powder.

A pinch Asafetida

1 tsp Fenugreek seeds.

2 tbsp Oil.

Salt As per taste.

Preparation:
Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.

Punjabi Kadhi

Ingredients:
1 cup Gram flour

1/4 cup Chopped onion

1/4 cup Chopped potato

1 tsp Ajwain.

1 tsp Red chili powder.

1 tsp Chopped ginger.

1/2 tsp Baking powder.

Oil for deep frying Salt As per taste

1 cup Kadhi Curd (yogurt)

1/4 cup Gram flour

2 no. Dry red chili whole

1 tsp Turmeric powder.

A pinch Asafetida

1 tsp Fenugreek seeds.

2 tbsp Oil.

Salt As per taste.

Preparation:
Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
Serve punjabi kadhi hot with steamed rice.

Crispy Cucumbers and Tomatoes in Dill Dressing

INGREDIENTS (Nutrition):
1/4 cup cider vinegar
1 teaspoon white sugar
1/2 teaspoon salt
1/2 teaspoon chopped fresh dill weed
1/4 teaspoon ground black pepper
2 tablespoons vegetable oil
2 cucumbers, sliced
1 cup sliced red onion
2 ripe tomatoes, cut into wedge

DIRECTIONS:
In a large bowl, mix the vinegar, sugar, salt, dill, pepper, and oil. Add cucumbers, onion, and tomatoes. Toss, and let stand at least 15 minutes before serving.

Biryani Badshahi

Ingredients:
1/2 kg Mutton
250 gms Rice parboiled
311/2 tblsp Lemon Juice10 blanched Almonds (Badam)
1/2 tblsp Mint Leaves (Pudina Leaves)
1 cups Butter
1 handfuls chopped Coriander Leaves (Dhania Patta)
1/2 tblsp Cumin Seed (Jeera)
2 large sliced Onion (Kanda Pyaaz)
2 Brown Cardamom (Elaichi Moti)
1 tblsp Oil
4 pods Garlic (Lasun)
2 Cloves (Lavang)
1 " long piece Ginger (Adrak)
1/2 tblsp Saffron (Kesar)
1/2 tblsp Green Chilly (Hari Mirch) chopped
1/2 tblsp Red Chili Powder (Lal Mirchi)
1/2 " Cinnamon (Tuj/Dalchini)
1/2 kg Curd (Dahi)
125 gms Milk
3 cups Water

How to make biryani badshahi:
First wash and soak rice.
Then fry sliced onions to a golden brown color.
Soak saffron in water.
Now grind ginger, red chillies, garlic and almonds and fry these in butter.
Add it to the mutton and salt and stir for 5 minutes.
Now add water and cook onlow flame till meat becomes tender and about 1 cup of gravy is left.
Boil rice with salt in another pan.
Put curd into a piece of muslin cloth and let the water drain away.
Add cloves, cardomoms, cumin seed, mint leaves, chopped chillies and coriander in drained curd.
Strain the saffron water and add lemon juice.
Add all this to mutton.
Sprinkle half of the boiled rice over the mutton and then spread a layer of fried onion and then of rice again.
Now pour milk and some butter and cover the vessel.
Seal the edges of the pan with flour paste.
Place the can on flame for one hour.
Serve it very hot with some curry.

Indian butter Chicken Receipe

Ingredients:
1/4 pint/150ml natural yogurt

2 ounces/50g ground almonds

1 1/2 tsp chili powder

1/4 tsp crushed bay leaves

1/4 tsp ground cloves

1/4 tsp ground cinnamon

1 tsp garam masala

4 green cardamom pods

1 tsp ginger pulp

1 tsp garlic pulp 14 ounce/400g can tomatoe

1 1/4 tsp salt

2 pounds/1kg chicken, skinned, boned and cubed

3 ounces/75g butter

1 tbsp corn oil

2 medium onions, sliced

2 tbsp fresh coriander, chopped

4 tbsp cream

How to make butter chicken :
Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.
Put the chicken into a large mixing bowl and pour over the yogurt mixture.
Set aside. Melt together the butter and oil in a medium karahi, wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.
Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the indian butter chicken with the remaining chopped coriander to serve the chicken curry.

Mutter paneer or paneer peas kurma ingredients:

1. Paneer - 15 cubes

2. Green peas - 1 cup

3. Onion - 1 (medium size)

4. Tomato - 1 (medium size)

5. Cloves - 3

6. Ginger - 1 inch piece

7. Garlic - 4 flakes8. Green chillies - 2

9. Chilli powder - 1 tsp

10. Coriander powder - ½ tsp

11. Turmeric powder - ½ tsp

12. Cumin powder - 1 tsp

13. Garam masala - 1 tsp

14. Oil - 6 tsp15. Salt - to taste

16. Coriander leaves - few for garnishing

Bhel puri (Crsipy Indian Snack)

Ingredients:
1 packet of flat crispy puris (available in Indian groceries)
2 lb or 500 g puffed rice (kurmura/murmura - available in Indian groceries)
1 lb 125-250 g plain sev (Indian fried snack, looks like noodles)
2 teaspoon chat masala1 teaspoon chili powder2 potatoes (boiled)
1 big red onion
1/2 bunch coriander (cilantro) leavesLemon juice or raw mango (chopped)salt to taste

Spicy chutney
1/2 bunch coriander (cilantro) leaves
1/2 bunch mint leaves2 big garlic cloves10-12 green chiliessalt to taste

Sweet chutney
1/2 cup pulp of dates (soak dates in hot water for
1/2 hr , grind them and strain)
1/4 cup tamarind pulp
1 tablespoon jaggery or sugar
2 teaspoon chili powder
2 teaspoon cumin seeds

Preparation:

Spicy chutney:
1 Grind all the items to a fine paste using some water.

Sweet chutney:
Grind all the items to a fine paste using some water.

Method:
Mix together puffed rice and sev. Add chat masala, salt and chili powder.

chop onion and raw mango finely. Dice potatoes. Chop coriander (Cilantro) leaves.

Add onions, raw mango pieces (or lemon juice), potatoes and coriander (Cilantro) leaves to the puffed rice and sev mixture and mix gently with the hands.

Serving:
While serving, add spicy chutney and sweet chutney into the above mixture. Put some mixture in individual plates, top with some more sev and chutneys (if desired). Garnish with coriander (Cilantro) leaves. Serve with crunchy puris.

Number of Servings:
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