Chicken Lemon Coriander Soup

Ingredients :

Boneless Chicken : (100 gms) thinly sliced, marinated with salt, black pepper and soya sauce
Sweetcorn : (25gms) boiled and made into paste
Garlic : finely chopped (1tsp)
Ginger julienne (1tsp)
Onion : finely chopped (2 tsp)
Green chilly : finely chopped (1tsp)
Fresh Coriander :( finely chopped,  1cup)
Lemon juice ( 4tsp)
Black pepper powder (2tsp)
Butter : 1 tsp

Procedure :

Heat butter and fry onion, garlic together
Add the marinated chicken and the sweetcorn paste into it
Add 2 cups of water and bring it to boil.
Add the ginger julienne, green chillies and coriander
Finally add the lemon juice and sprinkle black pepper powder on top

(This recipe serves for two )

Paneer Sashlik

 What is sashlik?

Sashlik is a Russian style of kabab. It is actually a shik kakab made with strongly marinated, skewered lamb combined with vegetables and grilled to perfection to make the ultimate cook out food. In India vegetarians replace meat with paneer.

Here is the recipe of paneer sashlik :

Ingredients

Fresh Panner ( made from fullcream milk, cut into large cubes:1.5'"x1.5")
Capsicum (washed and cut into square )
Tomato ( washed and cut into square)
Onion ( Cut into square)
Fresh Curd
Amchur powder
Sattu ( Roasted and ground Chana, 2 tablespoonfull)
Onion, Garlic, Green Chilly and Ginger paste ( 2 tablespoon full)
Garam Masala Powder ( 1tsp)
Kashmiri Red Chilly Powder (1tsp)
Salt & Sugar to taste
A little butter for brushing

 Procedure

Take e large bowl and put all the ingredients together except the sattu, butter and the veggies.
Marinate the panner in fresh curd and other ingredients for at least 3-4 hours.
Refrigerate.
Take the marinated paneer out from fridge and sprinkle sattu on top.
Take a large shik/skewer or a knitting needle and arrange  the marinated paneer cubes. alternately with capsicum, onion and tomato cubes.
Brush with butter.
Put the skewers into preheated OTG rack at 200 degree celsius
Grill for half an hour till brownish tinge appears on the paneer cubes
Take out and serve hot as an weekend snacks

Dhokla

Ingredients :

 Gram flour ( Bengal Chana Dal Besan) 2 cups
 Fresh Curd (Stirred) 1 cup
Salt to taste
1tsp Soda bi-carb or Eno fruit salt
 Juice of one Lemon
 A pinch of turmeric powder
A pinch of red chilly powder
Refined Oil 2 tsp (1 tsp for batter and 1 tsp for tampering (chaunk/foron)
Fresh Curry leaves
1tsp Mustard Seeds
Freshly grated Coconut
Green chilies (vertically slit)
Tamarind-Jaggery Chutney

Procedure :

In a bowl take gram flour (besan), curd and luke warm water. Mix well and make a smooth batter. The batter should be of thick consistency. Add salt, haldi powder, red chilly powder cover with a lid and set aside for 4 hours.
Keep the steamer or cooker ready on gas. Grease a baking dish (it should fit in the steamer or cooker). Now in  a small bowl take 1 tsp. of soda bi-carb or eno fruit salt, 1tsp oil and lemon juice and mix well.
Add this to the batter and mix well. Pour the batter into the greased pan and steam for 10-15 minutes or till done (ensure by pricking with a toothpick or knife).
Cool for sometime and cut into big cubes.
Heat little oil in a small pan and add mustard seeds and curry leaves; allow to splatter. Remove and pour it over dhoklas. Garnish the besan dhokla with grated coconut and slited green chilies.
Serve with tamarind-jaggery chutney.

Doi Bada / Dahi Vada

Ingredients:

Urad dal : soaked in water overnight finely pasted in a mixer-grinder. Ensure that the paste is of the correct consistency to facilitate the making of the vadas.
White oil : for deep frying the Vadas.
Fresh Curd
Sugar and Salt
Tamarind paste and jaggery : for the chutney.
Curry leaves, Mustard Seeds and Chopped Green Chillies : for Chaunk
Black salt
Chopped Green Chillies : for the batter
Red chilly powder.
Roasted cumin seeds : powdered

Procedure:

Keep the urad dal paste for at least 4 hours to allow fermentation. Add chopped green chillies and a little salt into it.
Beat the fresh curd with black salt and sugar.
Make the chutney by mixing tamarind paste, jaggery and a little salt.
Fry the vadas in oil till brown. Keep aside.
Arrange the Vadas in a large platter. Pour the beaten curd on top. Sprinkle red chilly powder and cumin powder on top. Finally heat 1 tsp oil and allow the curry leaves, mustard seeds and chopped green chillies to splatter. Pour the hot chaunk ( phoron)  on the dahi vada mixture.
Serve with the tamarind-jaggery chutney.

Vegetable Chop

Ingredients :

Vegetables (Carrot, Beet Root, Cauliflower, Green Peas )
Potato (Boiled and Mashed)
Coriander Leaves (Finely Chopped)
Coconut (Finely Chopped)
Peanut (Fried)
Green chillies and ginger - finely chopped
Garam Masala Powder
Salt & Sugar  to taste
Egg (Beaten) - 1
Corn Flower - 1 tbsp
Bread Crumbs
Refined Oil for frying

Procedure :

Cut the vegetables into tiny small cubes and boil them by adding a pinch of salt. Do not add water while boiling. Close the lid and heat on a slow flame. Avoid excess boiling. Add the mashed potato, a hand full of fried peanuts and fried coconut pieces. Then add grated ginger, green chillies and fresh coriander leaves. Add Sugar and sprinkle garam masala powder. Spread the hot mixture on a large platter and allow it to cool.

Meanwhile beat the egg along with salt and corn flour. Make chop in oval shape from the above mixture and coat each of them with beaten egg and then roll them over breadcrumbs. Deep Fry the chops in Refined oil.

Crispy Baby Corns

Ingredients:

Fresh Baby Corns
Corn Flour
Flour
Soya Sauce
Tomato Ketchup
 Salt
 Refined Oil
Garlic& Ginger (Grated): 2tsp each

 Procedure:

 Clean & Cut the baby corns into small pieces(2 to 3 inches) and marinate with soyasauce, salt and a little sugar. Meanwhile fry the ginger & garlic in 2 tsp refined oil and keep aside. Sprinkle a little cornflour and a little flour over the marinated babycorns. Now make a batter by adding 4tbsp cornflour& and 2tbsp flour in icecold water and deep fry the marinated babycorns by coating them into the batter. Use a low flame to avoid over frying. Toss the crisp-fried babycorns with the fried ginger-garlic and 2 tsp tomato ketchup and serve hot.

Pancake Pizza

Ingredients :

For the Pancake batter

Flour: 1 Cup
Milk: 1 Cup
One beaten Egg
Baking Powder : 1/2 tsp

For the Pizza filling

Grated Cheese : 2 tbsp
Flour 1 tbsp
Milk 2 tbsp
Corn kernels (boiled)
Onion ( chopped, 2 tbsp)
Capsicum (chopped, 2 tbsp)
Carrot (chopped, 2 tbsp)
Black Pepeer Powder
Chilly Flakes
Grated Cheese and Tomato, Onion and Capsicum ( Cut into rings for topping)
Tomato Ketchup (2 tsp)
Salt & Sugar
Butter 2tsp

Procedure :


First take the flour, egg, milk and baking powder in a bowl and sift them together to have a smooth and pouring consistency. Refrigerate for 1/2 an hour.
Now for the filling dry fry the flour in a nonstick pan and keep aside. Fry the onion, carrot and capsicum in butter for 2-3 minutes.  Add the boiled corn kernels. Mix the dry fried flour with milk and grated cheese and add the mixture into the corn and stir-fried vegetable mixture. add a little salt, sugar , black pepper and red chilly flakes. Mix thoroughly and keep aside.

Now heat a small nonstick pan . Grease with a little refined oil or butter and pour 1/3 cup pancake batter . Spread it and turn it when one side is completely cooked.Make 4 such pancakes.

Finally place a pancake and spread some filling. Then place another pancake followed by some filling and finally end up with the 4th one.
Garnish with tomato ketchup, capsicum, onoin and tomato rings and also with some grated cheese. Cut the wedges with a sharp pizza cutter, keeping the pieces joined in place.

Pizza-de-India

Ingredients:

Bread (preferably French loaf)
Sandwich spread
Pizza Sauce (made by mixing home made Tomato Puree, Oregano, Black pepper, Chilly flakes, finely chopped garlic, Olive oil, salt and a little sugar )
Cheese (cut into small pieces)
Onion, Capsicum, Tomato (finely cut)
Tomato Ketchup
Oregano and chilly flakes

Procedure:

Cut the French loaf into two halves lengthwise. Then using a knife first coat the bread with a layer of sandwich spread and then spread the pizza sauce to form a thick layer. Arrange onion, tomato, and capsicum slices as per your choice on the bread. Then add the pieces of cheese. Finally add a little tomato ketchup. Bake in a preheat oven for ten minutes. Sprinkle Oregano and chilly flakes.

Serve hot with chilled Cola.

Bread D'Lite

Ingredients:

Oven-fresh loaf (cut into thick pieces)
Tomato ketchup
Cheese spread
Cheese (2 cubes, grated)
Egg (2, well beaten)
Green chillies (4, finely chopped)
Garlic (8 cloves, finely chopped)
Onion (1 large, also finely chopped)
Capsicum (1 large, again finely chopped)
Flour (1 tbsp)
Milk (1/2 cup)
Butter (melted 1 tsp)
Salt, sugar, and black pepper powder

Procedure:

Heat the wok, and dry-fry the flour. Keep aside.
Heat the butter and add garlic, onion, capsicum, and chillies. Saute for 2 mins. Meanwhile beat the egg with cheese, milk and the dry-fried flour, along with salt and a little sugar. Add this mixture to the previous mixture (consisting of the garlic, butter, onion, capsicum, and chillies), and stir so as to ensure that no unwanted lumps form. Add black pepper powder from top, and allow it to cool.
Take the bread pieces and evenly and generously spread cheese spread followed by tomato ketchup  uniformly. Now Spread the previously made giant-mixture evenly and thickly (mind it!) on any one side of all the bread pieces, and toast in a pre-heated OTG for 15 minutes.

Serve hot with more  tomato ketchup.

Raw JackFruit Cutlet

Ingredients :

Raw Jackfruit ( 2 cups kernels, cut into small pieces, boiled in a pressure cooker)
One large potato (boiled and mashed)
Finely chopped green chillies and grated ginger - 1 tbsp each
Garam Masala powder- 1 tsp
Dry fried Cummin powder- 1 tsp
Dry fried Coriander powder- 1tsp
Roasted peanuts- coarsely ground
Chopped coconut slices
Salt & Sugar
Mustard oil for frying
Bread Crumb
One egg or Cornflour

Procedure :

Mash the boiled jackfruit and mix all the ingredinets with it except the last three.
Use your clean hand to mix them lightly and thoroughly
Make flat cutlets between your palms
Coat the cutlets first with beaten egg or  cornflour mixed with water
Then coat with breadcrumb
Deep Fry the cutlets in hot mustard oil.

Cauliflower Samosa

Ingredients :

Cauliflower florets : 1cup
Potato (diced) : 1and 1/2 cup
Greenpeas : 1/4th cup
Fried Peanuts : 2tbsp
Coconut (finely chopped and fried) : 2tbsp
Fresh Corriander leaves
Grated Ginger and green Chilly paste : 2tbsp
Garam Masala Powder : 1tsp
Salt and Sugar to taste
Ghee : 1tsp
Baking Powder : 1tsp
Flour (Maida)
Refined Oil

 Procedure :

Sieve the flour with baking powder, salt, refined oil and water to make a hard dough.
Cover the dough with a bowl and refrigerate, so as to make the samosas crispy. Meanwhile Boil the diced potato and green peas. Ensure that no extra water is reatined after boiling. Stir-fry the cauliflower florets in refined oil and add them to the potato-green peas mixture. Sprinkle peanuts, coconut and rest of the ingredients into the mixture. Stir fry them all loosely and let it be cooled. This makes your samosa (singara) filler.

Make small balls from the dough you had made, roll and cut into two halves. Fold each of the half in a triangular manner and enclose the filler. Seal the samosas properly and deep fry in refined oil.

Serve hot with tea/coffee as an evening snack.

Cabbage Pakora

Ingredients :

Fresh Cabbage : Cut into thin strips
Gram Flour (besan)
Rice Flour : 2tbsp
Salt to taste
Green Chillies : Finely Chopped
Poppy Seeds : 2tsp
Refined oil for frying

Procedure :

Mash the cabbage slices with salt, green chillies and poppy seeds just before your refined oil is ready for frying. Sprinkle 2tsp rice flour and gram flour (besan) to bind the mixture.( too much besan is not needed as it makes the pakora less crispy)
Deep fry the pakoras made from the above mixture.

Serve hot as an evening snacks.

Chicken Tawa Kabab

Ingredients :

Boneless Chicken Chunks 300gms
Fresh Curd 4tbsp
Garlic Paste 4tsp
Onion Paste 2 tsp
Ginger Paste 2 tsp
Red Mirchi Powder 1tsp
Salt and a pinch of Sugar
Sattu( dry fried Chana Powder) 2tbsp
Refined Oil 1tsp

Procedure :

Pat dry the chicken chunks and mix all the ingredients except the Sattu and oil. Marinate for at least 6 hours and refrigerate ( not in the deep freezer)
Mix the sattu and sprinkle oil on top of the marinated chicken.
Take a nonstick pan and put the chicken inside it. Cook under low flame. Cover the lid of the pan. Saute' until the marinade dries up and the chicken becomes tender. Cook under high flame ocassionally. Take out the hot chicken pieces and skewer them on a piece of stick and hold it over an open flame for a few seconds to get the classic kabab style  burnt effect on the chicken pieces.

Serve hot with onion and tomato rings and of course with Green Chillies and Lemon slices.

Chicken Spring Roll

Ingredients

Boneless chicken( finely chopped, 100gms)
Carrot, cabbage, spring onion ( finely chopped)
Garlic and green chillies ( finely chopped) - 2 tsp each
One egg
Flour (200gms)
Cornflour (2 tablespoon)
Baking powder ( 1/2 tsp)
Refined oil ( 2tsp)
Salt & Sugar

Soya Sauce

Procedure 

Sift the flour with cornflour, egg, refined oil, baking soda. salt and a pinch of sugar, water and cover the dough with a bowl. The dough has to be tightly made. So be careful while adding water during the making of the dough.
Meanwhile marinate the chicken with salt, black pepper and soya sauce for at least one hour.
Mix the marinated chicken with garlic, green chillies, carrot, cabbage and spring onions and stir fry together for a couple of minutes. Let it cool.
Cut the dough into small balls and roll each ball like a roti.
Wrap each roti with the chicken filling you made in the previous step. Seal the 2 ends of the spring roll with a little cold water.
Deep fry the spring roll each at a time.
Garnish the spring roll with finely cut carrot and spring onion!
Serve hot with tomato ketchup.

Fish Folder

Ingredients :

For the Pan Cake Batter:

Flour 1 Cup
Egg 1
Milk 1/2 Cup
Pinch of Baking Powder
Pinch of Salt
Refined oil

For the Pan Cake Filling

Fish (Rui/ Katla) 200 gms. marinated with a pinch of salt and turmeric powder.
Grated Carrot 4tbsp
1 Potato (boiled& mashed)
Finely Chopped Onion 4tbsp
Finely Chopped Garlic, Ginger, Green Chillies, Coriander Leaves - 2 tsp each
Lemon juice
Garam Masala Powder 1/2 tsp
Ghee 1tsp
Mustard oil 2 tsp
Salt and Sugar as per taste

Procedure:

Boil the marinated fish  with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands.  Add 2-3 drops of lemon juice into the fish and keep aside. Fry the onions in mustard oil till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped coriander leaves and the grated carrot, and finally the boiled and mashed potato.. Finally Add the de-boned fish. Saute for 5 minutes. Add 1 tsp sugar, salt (to taste), ghee and  garam masala powder. Spread the mixture on the wok so that it gets completely dried.

Now for the pancake, heat a nonstick frying pan and grease it with 1/2 tsp refined oil. Pour the pan cake batter with the help of a serving spoon and spread uniformly in a low flame. Turn upside down. Now place the fish filling inside the pan cake and roll it like a "Patisapta".

Fish Croquette

Ingredients:

fish (preferably rohu) : 250 gms (makes 12 pcs)
onion (finely chopped) : 1 cup
garlic, ginger and green chilllies  (finely chopped) : 2 tsp each
tomatoes (finely chopped) : 3 tsp
carrot (grated) : 1/2 cup
capsicum (finely chopped) : 1/2 cup
lemon juice : 1 tsp
salt and sugar, turmeric powder (to taste)
2 eggs : well beaten
refined oil : 250 ml
garam masala
bread crumb

Procedure:

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside. Fry the onions in 2 tsp refined oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped tomato, and the grated carrot, and finally the capsicum. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), and a pinch of garam masala. Spread the mixture on the wok so that it gets completely dried.
Now shape the dried mixture in any desired form with your hand, coat them with beaten egg and then with bread crumbs. Fry the croquette in refined oil till brown.

Fish Envelope

Ingredients:

fish (preferably rohu) : 250 gms
onion (finely chopped) : 1 cup
garlic (finely chopped) : 2 tsp
ginger (grated) : 2 tsp
green chillies (finely chopped) : 2 tsp
tomatoes (finely chopped) : 3 tsp
carrot (grated) : 1/2 cup
capsicum (finely chopped) : 1/2 cup
lemon juice : 1 tsp
salt and sugar, turmeric powder (to taste)
flour : 500 gms
refined oil : 250 ml
baking soda
garam masala

Procedure:

Marinate the fish with salt, a pinch of turmeric powder, and lemon juice for 15 minutes. Boil the fish, with just the right quantity of water, till there is no more water left in the vessel. De-bone the fish using your hands. Keep aside. Fry the onions in 2 tsp refined oil, till golden brown in a wok. Add the garlic, the ginger, the green chillies, and then fry for 5 minutes. Now add the finely chopped tomato, and the grated carrot, and finally the capsicum. Finally Add the de-boned fish. Saute for 5 minutes. Add 2 tsp sugar, salt (to taste), and a pinch of garam masala. Spread the mixture on the wok so that it gets completely dried.

Knead the flour with 4 tsp refined oil, a pinch of salt, 1/2 tsp baking soda, and some water. Cover the dough with a thin wet cloth for 1 hour. Make 12 small flour balls from the kneaded dough, and roll into the shape of thin puris. Place 2 tsp of the fish mixture inside each of the puris and fold. Deep fry these envelopes in refined oil over a low flame.

Serve hot with ketchup/chutneys as a snack

Fish Mould

Ingredients 

Fish ( Rui/ Katla or Becti) 100gms
Finely chopped onion  2tbsp
Ginger- Garlic-Green chilly paste 2tsp
Finely Chopped Coriander
Grated Carrot 4tsp
Greenpeas 1/2 cup ( perboiled )
One Small Potato boiled & mashed
One Egg ( well beaten)
Refined oil 2tsp
Mustard oil ( very little)
Butter to grease the mould
Salt, a little sugar and a very little turmeric powder
Fresh Lemon Juice 1/2tsp
Two Cheese cubes ( grated)

Procedure 

Marinate the fish with little salt, turmeric powder and shallow fry in mustard oil  and de bone the fish. Heat refined oil in a pan and fry onion till brown. Gradually add Ginger-garlic-green chilly paste followed by mashed potato, fish paste, carrot, green peas. Add a little sugar. Sprinkle finely chopped coriander leaves and lemon juice. Then add the beaten egg and mix them well . Your fish cake mix  is ready.
Grease a mould with  butter. Add the fish cake mix and add grated cheese from top. Cook for 20 minutes under pressure cooker.
Keep aside for another 5 minutes outside the cooker.
Turn the mould upside down and serve hot.

Topse Fry / Fried Mango Fish

Ingredients:

Topse mach (mango fish) : de-scaled and cleaned thoroughly, marinated with salt and a pinch of turmeric powder and lemon juice.
Green chillies, garlic and ginger (ground together into a coarse paste) required to marinate the fish.
For 4 pieces of fish 4tsp paste is required to marinate .
Gram flour (Besan) and rice flour : well beaten in a pan with cold water to make a thin paste adding salt, red chilly powder, turmeric powder, kalojeera and 1tsp kusksus (posto or poppy seeds).
Mustard oil for frying.

Procedure :

The fish is marinated with the chilly-garlic-ginger paste for at least 1 hour.
Heat oil in a pan and coat each fish in the batter (previously made from besan) and deep fry till golden brown.

Mexican Egg Fritata

Ingredients :

Egg - 4
Boiled chicken pieces - 1 cup
Stir-fried prawns - 1 small cup
Grated cheese cubes - 2
Chopped Onion - 1 cup
Chopped Tomato - blanched - 1 cup
Finely chopped ginger - 1 teaspoon
Finely chopped garlic - 2 teaspoons
Finely chopped parsley or oregano
Paprika powder and red chilli flakes
Refined oil and salt
Procedure :

Heat oil in a non-stick pan. fry the onion  and tomatoes. then add garlic and ginger and oregano. Add the chicken pieces along with prawn. Saute for two minutes. Cover the mixture with 4 eggs (beaten). Sprinkle grated cheese, paprika powder and red chilly flakes. Close the lid and simmer for 5 minutes, till the egg settles and cheese melts. Remove from heat. Cut into wedge-shaped slices, like a pizza and serve hot.