CHICKEN CURRY

PALAK PANEER

FEELINGS

CAULIFLOWER BONDA

MIX VEGGIE CURRY (RAI)

SHRIMP OR PRAWN CURRY

DRY SHRIMP OR PRAWN

EGG CURRY

PISTACHIOS KULFI

BANANA & ALMOND MILK SHAKE

BANANA & ALMOND MILK SHAKE RECIPE

INGREDIENTS:

• 1 cup milk
• 1 banana (sliced)
• 1 tsp sugar or to taste
• 4-5 Almonds 
• 1 tsp cream (optional)
• 2 ice cubes
• cardamom powder (optional)

METHOD:

Put banana, milk, sugar, cream, ice cubes and almonds into a blender and blend for 2 minutes, then pour into glasses and serve. If u want u can sprinkle a little of cardamom powder.

BHARWA MIRCHI BONDA

VEGGIE PANEER ROLL WITH WHEAT ROTI (BREAD)

ALU PANEER WITH METHI

SLICED BREAD CHOP

SLICED BREAD CHOP RECIPE

INGREDIENTS:

• 4 bread slices  
• 1/2 cup besan 
• 1/2 spoon cumin seeds
• 1 spoon mint chutney 
• 2 spoon tomato sauce 
• 1/2 tsp ginger garlic paste
• Salt to taste
•  Oil for fry
• Salt to test
• 1/2 tsp chicken masala
• A pinch of backing soda

METHOD: 
1. On one side of bread spread tomato sauce and put other bread on that like sandwitch. On one side of that sandwitch spread mint chutney and put one more bread slice on that. On the other side of the mint bread, spread tomato sauce and put one more bread slice on that. 
2. In a bowl put basan, cumin seeds, 1/2 tsp chicken masala, salt, backing soda, ginger garlic paste, water and mix them well and make a semi solid batter.
6. In that batter put that bread sandwitch and deep-fry in hot oil till they are golden brown in color.

6. Drain on absorbent paper.

7. Serve hot with onion, green and red chutney.

CARROT & POTATO DRY CURRY

CARROT & POTATO DRY CURRY RECIPE

INGREDIENTS:

• 3 boiled potatos (cut 1 potato to 6 pieces)
• 1 carrot greted 
• 1  onion chopped
•  2 tsp oil 
• Salt to test
• turmeric powder
• 1 tbsp ginger garlic paste
• 1/2 tsp cumin seeds
• 1/2 tsp everest chicken masala
• 1/2 tsp red chilli powder
• A pinch of dry fried fenugreek powder

METHOD:

1. Heat a pan, put 2 tsp oil, cumin seeds and onions and stir till it became golden brown in color.

2. Add carrots, salt and turmeric powder. Mix it and cover it for 5 mins on medium flame.

3.  Open the lid and add ginger  garlic paste, chili powder, salt and mix it well. 

5. Stir it on medium flame for about 10-12 minutes.
6. Then add potatoes, chicken masala and 1/2 cup water. Mix and cover the lid for 10 minutes on medium flame.

7. Open the lid and put dry fried fenugreek powder. Mix and cover the lid for 2 minutes.

8. Serve it with rice or chapati.

CABBAGE CHUTNEY

CHICKEN AND EGG POT PIES

MUTTON CURRY

Mutton Curry rECIpe:

INGREDIENTS

• 1kg mutton
• 5-6 potatos
• 4 onions chopped
• 2 tbsp ginger paste
• 4 tbsp garlic paste
• 4 tbsp onion paste
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1 tsp chili powder
• 1 tsp turmeric powder 
• salt 3 tsp or to taste
• 1 tsp mutton masala
• Whole garam masala (cloves 4-5, cardamom 4-5, dalchini 3-4 sticks)
• 1 cup mustard oil

METHOD: 
1. Heat a pressure cooker, put 1 cup mustard oil. When the oil became hot put potatoes (1 potato to 4 pieces) and fry them till they became golden brown.
2. Remove them from the pressure cooker. 
3. Add whole garam masala and chopped onion in to the pressure cooker and stir till the onions became golden brown.
4. Add ginger paste, garlic paste, onion paste, turmeric powder, chili powder, cumin powder, coriander powder, salt and mix it well. 
5. Stir it on medium flame for about 15-20 minutes.
6. When the masala will start discharging oil, put mutton and mutton masala. Mix them well and cover it.
7. Co0k the mutton on medium flame till all the discharged water from mutton will dry.
8. Then add water and pressure cook the mutton for 4 whistles or till the mutton gets half cooked.
9. Then open the pressure cooker and add fried potatos and again pressure cook it for anather 1 whistles.
10. After cooling down open the pressure cooker and on mediun flame cook it for 5 minutes.
11. Serve hot with rice, pulao, chapati or dosa. 

Corn and Potato Kebabs

Corn and Potato Kebab RECIPE

INGREDIENTS:

• 3 boiled potatos 
• 1 cup corn 
• 1/4 cup chopped carrot
• 1/4 cup green peas
• 1  onion chopped
• Choped celery
•  1 tbsp maida or all purpose flour
•  Oil for fry
• Salt to test
• turmeric powder
• 1/2 tsp garam masala 
• 1/2 tsp chicken masala
• 1/2 tsp red chilli powder
• 1/2 tsp coriender powder
• 1/2 tsp cumin powder
• 1/2 cup bread crumbs

METHOD:

1. Heat a pan, put 1 tbsp oil, onion, corn, carrot, green peas, turmeric powder,  1/2 tsp garam masala, red chilli powder, coriender powder, cumin powder and salt. Mix them all and cover it for 10 minutes.

2. When it got nicely cooked then add boiled mashed potatos, 1 tbsp maida or all purpose flour, choped celery and 1/2 tsp chicken masala and mix them all.

3. Take about 2 tsp of that mixture and make a round ball, then roll the balls on bread crumbs and press the ball lightly to make a flat kebab. Like this make all kebabs.

4. You can cook the kebabs on tawa using little oil on a medium flame till golden brown on both the sides.

5. You can deep-fry the kebabs in hot oil till they are golden brown in color from both the sides.

6. Drain on absorbent paper.

7. Serve hot with onion, green and red chutney.

Handy tips:

1. When rolling the kebabs make sure you put little oil on your palms to avoid the mixture from sticking.

2. Always put 1 small piece of the mixture in hot oil to check if the oil is hot enough and to check if the mixture is not separating.

3.  Fry 4 kebabs at a time to get evenly cooking.

4. In case you are making the mixture in advance, don't add the salt. Just before frying, add the salt and mix well.

Mango Lassi

Mango Lassi Recipe

INGREDIENTS:

• 1 cup plain yogurt
• 1/2 cup milk
• 1 cup chopped mango (peeled)
• 3 tsp sugar or to taste
• A pinch of salt
• 1 tsp cream (optional)
• A dash of ground cardamom (optional)

METHOD:

Put mango, yogurt, milk, sugar,salt, cream and cardamom into a blender and blend for 2 minutes, then pour into glasses and serve. If u want u can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 1 day.

Chicken Biryani

Dry Chicken

Dry Chicken RECIPE : 

INGREDIENTS: 

• 1/2 kg chicken
• 1 tsp ginger paste
• 2 tsp garlic paste
• 2 tsp onion paste
• 4 (2 cup) chopped onion 
• 7-8 curry pattas 
• 3 tbsp Oil 
• Salt to test
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1/2 tsp Everest chicken masala

METHOD:

1. Heat a pan, put 3 tbsp oil and onions. Fry the onions till it became golden brown.Then remove 1/2 fried onions on a plat.  Then add ginger paste, garlic paste, onion paste, salt, chili powder and turmeric powder in the pan. Mix it well and cook for 10 minutes. 

4. When it got nicely cooked, add chicken, curry pattas and everest chicken masala and mix them well and cover the lid and cook it on low flame till the water released by chicken will evaporate completely. 

5. When it will start realizing oil put rest fried onions, mix it and cover it for 5 mins. 

6. Serve it hot with rice or chapati.

Chicken Curry

Chicken Curry RECIPE : 

INGREDIENTS: 

• 1/2 kg chicken
• 2-3 potatoes (optional)
• 1 tsp ginger paste
• 2 tsp garlic paste
• 2 tsp onion paste
• 2 (1 cup) chopped onion 
• 4 tbsp Oil 
• Salt to test
• 3-4 cardamons
• 2-3 cinnamon sticks
• 1/2 tsp turmeric powder
• 1/2 tsp chili powder
• 1/2 tsp Everest chicken masala

METHOD:

1. Cut the potatoes (1 potato to 4 pieces).

2. Heat a pan, put 1 tbsp oil  and potatoes. Fry the potatoes till it became golden brown. Then remove them on a plate.

3.  In that pan put 3 tbsp oil, cardamon, cinnamon stick and onions. Fry the onions till it became golden brown.Then add ginger paste, garlic paste, onion paste, salt, chili powder and turmeric powder. Mix it well and cook for 10 minutes. 

4. When it got nicely cooked, add chicken and everest chicken masala and mix them well and cover the lid and cook it on low flame till the water released by chicken will evaporate completely. 

5. When it will start realizing oil put 2 cups of water ( or the consistency u want for the curry) and fried potatoes. Mix it well and cover it on low flame for 10 minutes.

6. Serve it hot with rice or chapati.

Veggie Egg Bread Upma

Veggie Egg Bread Upma Recipe

INGREDIENTS:

• 1/2 cup chopped cauliflower
• 1/2 cup chopped french beans
• 1/2 cup chopped carrot
• 1/2 cup chopped onions
• 1/2 cup green peas
• 3 eggs well-beaten
• 4 slices of bread
• 3 tbsp  oil
• 2 red chilies
• 1/2 tsp cumin seeds
• Salt to taste 
• 1/2 tsp turmeric powder
• 1 tsp soya sauce
• 1 tsp chili sauce
• 2 tsp tomato sauce
• 1 tsp kasuri methi 
• Black Pepper powder
• Red pepper (optional)

METHOD:

1. Heat a pan, then add 2 tbsp oil and in that put red chilies and cumin seeds.

2. Add chopped onions, carrot, green peas, cauliflower, cup chopped french beans, turmeric powder and salt. Mix them well and cover it for 10 minutes .

3. Open the lid and stir it for 5 minutes.

4. Remove them on a plate.

5. In a bowl put 3 eggs beaten and salt, mix them well.

6. Heat the pan, put some oil and pour it and stir constantly and cook till the eggs dry up to the desire consistency.

7. Add the cooked veggies, soya sauce, chili sauce and tomato sauce and stair for 2 mins.

8. Break the scices of bread and put in the pan of mix veggieg and egg bhurji and again stir for anather 2 minutes.

9. Add kasuri methi, black pepper powder and red pepper, then mix it well and cover it.

10. After 2 minutes serve hot.