PEANUT CHIKKI

INGREDIENTS:
1.Raw Peanuts-1/2 cup
2.Sugar-1bowl
3.Ghee/oil-2 tablespoon

METHOD:
First roast the raw peanuts in a dry pan for 5-6 minutes until the peanuts get a light golden colour.Then take them out from the pan and keep it in a bowl.Let it cool for 5-10 minutes. Then remove the chilkas from the peanuts by rubbing them within your palm and break them into pieces.Keep the peanuts in a bowl.Now place a deep bottomed vessel on flame.Put ghee into it and let it melt.Now pour the whole sugar into it and stir it continuously until the sugar gets melt and changing its colour.Once it starts to change its colour put off the gas,otherwise it may get burn.Then instantly put the peanuts into the caramelized sugar and mix properly. Then pour the whole mixture on a flat dish which is already greased with oil or ghee.Spread the mixture evenly on the dish.Then let it cool.After that it will automatically get hard.Peanut chikki  is done.Now break them into pieces and store it in a airtight container.

MUTTON CURRY WITH POTATO

INGREDIENTS:
1.Mutton-1kg
2.Potato(cut into two pieces each horizontally)-4
3.Onions (chopped)-4 big size
4.Ginger paste-2 tablespoon
5.Garlic paste-2 tablespoon
6.Tomatoes-2
7.Curd-1/2 cup
8.Turmeric powder-1tablespoon
9.Red chilli powder (optional)-1tablespoon
10.Salt-as required
11.Green cardamom-2-3
12.Black cardamom-1
13.Cinnamon sticks-3
14.Cloves-4
15.Nutmeg powder-1/2 teaspoon
16.Mace powder-1/2 teaspoon
17.Bay leaves-2
18.Mustard oil-5 tablespoon
19.Water as required


METHOD:
First clean and wash mutton properly and marinate it by adding curd,salt,turmeric, chilli powder, and little mustard oil.Keep the marinated mutton for at least 2 hours in refrigerator. After that place a kadhai on gas and pour mustard oil.Let it be hot.Then put the diced potatoes.Fry it by adding some salt and turmeric.Then take it out and keep it aside.Again pour some more mustard oil in kadhai.Then add to it bay leaves and all the whole garam masala. After that add to it chopped onions. Fry the onions until they become golden brown.Then add ginger-garlic paste and chopped tomatoes. Cook all the spices for few minutes until oil is seen from the sides.Now put the marinated mutton in kadhai.Mix it properly with the spices.Cook the mutton in kadhai for 15-20 minutes.Now add the fried potatoes also with the mutton and cook for another 5 minutes. On the other hand warm some water in a vessel. Then add this warm water to the mutton and cover it with a lid.Let it cook for half an hour until the mutton and potatoes get boiled and soft.

Lastly add mace powder and nutmeg powder to it and cover the mutton for 5 minutes.
Mutton curry with potato is ready.Serve it hot with steamed rice or roti.

PEAS KACHORI

INGREDIENTS:
1.Peas-1cup
2.Refined flour/Maida-3cups
3.Oil for frying
4.Cumin seeds
5.Coriander seeds-1tablespoon
6.Fennel seeds-1tablespoon
7.Green cardamom-2
8.Cloves-2
9.Bay leaf-1
10.Ginger paste-1 teaspoon
11.Green chilli -1teaspoon
12.Salt as required
13.Water as required


METHOD:
Firstly boil the pea pods by adding some salt in water(if pea pods are frozen,then boiling is not required). Now put the boiled pea pods into the mixer and paste it.Keep it aside.Now put a tawa on flame and roast all the spices(coriander seeds,cumin seeds,cardamom,cloves,bay leaf,fennel seeds).Then grind all the roasted spices in the grinder. Keep it aside.Now put a kadhai on flame.Pour little oil in it.Let it be hot.Now put the peas paste into,add to it ginger paste,green chilli paste,salt,and roasted spices.mix all the ingredients properly and stir for few minutes.Take out the whole thing from the kadhai,put it in a bowl and keep it aside.Stuffing for the kachori is ready.

Now ,in a big size bowl put the refined flour,add to it 2 tablespoon of oil,1/2 teaspoon of salt.Mix it well.Then knead the flour by adding sufficient water to make a tight but soft dough.Then make small small balls from the dough.Give each ball the shape of a small bowl.Then from the mixture of stuffing take out a small amount and place it within the bowl made from the dough and then cover it properly. Now make small puris with

those dough ball and deep fry them in hot oil or ghee.Peas kachori is ready.
Serve them hot with dum aloo in Sunday breakfast.

KADHAI PANEER (My Version)

INGREDIENTS:
1.Paneer-200gm
2.Capsicum-1
3.Ginger-garlic paste-11/2tablespoon
4.Tomatoes (chopped)-1
5.Coriander powder-2tablespoon
6.Kashmiri red chilli powder-2tablespoon
7.Garam masala powder-1teaspoon
8.Kasoori methi leaves-1 teaspoon
9.Fenugreek seeds-1/2 teaspoon
10.Chopped green chilli-2
11.Fresh cream-1/2cup
12.Salt as required
13.Water-as required

METHOD:
First cut the paneer lengthwise into thin slices,keep it aside.Then cut the capsicum also lengthwise into slices and keep it aside.
Now place a kadhai on flame.Pour oil into it.Let it be warm.Now put in it fenugreek seeds,let it splutter (be careful, don't let the seeds get burn in black,otherwise it will taste bitter.) Then add to it Ginger-garlic paste and chopped tomatoes. Cook them until the tomatoes get soft.Now also add one by one coriander powder, kashmiri red chilli powder, garam masala powder and salt.Cook the masala for some minutes until the raw smell of the masala get vanished. Then add to it the capsicum pieces and cook until they get soft.Then add the sliced paneer pieces.Mix all the ingredients and cook for next2-3 minutes. Now add little water and let it cook for another 5 minutes. After the gravy gets thick,lastly add the fresh cream and Kasoori methi leaves. Now remove the kadhai from the gas,cover it and let it be in rest for10 minutes. Now kadhai paneer is ready.
Garnish with some fresh cream and chopped green chilli land serve hot with chapatti.

SPICY POTATO

INGREDIENTS:

1.Baby potatoes(boiled)-1/2kg
2.Cumin seeds-2tablespoon
3.Coriander seeds-2tablespoon
4.Fennel seeds/sauf-2tablespoon
5.Garlic-10-15 fat cloves
6.Dry red chilli-2
7.Bay leaf/tejpatta-1
8.Dry ginger powder-1 tablespoon
9.Kasoori methi-1tablespoon
10.Hing-1/2 teaspoon
11.Salt as required
12.Ghee/mustard oil-3or4 tablespoon

METHOD:
On a tawa first roast together cumin seeds,coriander seeds,fennel seeds,garlic,dry red chilli and bay leaf.Then grind them together coarsely. Keep it aside.Now place a kadhai on flame.Put ghee or oil in the kadhai.Let the oil be warm but not hot (then spices can get burn).Now add to it hing,and then add the boiled potatoes. Fry them by adding salt for 1-2 minutes in medium flame.Now add the ground spices with the potatoes and cook for another 1-2 minutes. Then add dry ginger powder to it and cook for another 1-2 minutes. Lastly add Kasoori methi to it.Spicy potato is ready to serve.Serve hot with chapatti or parantha.(*If you want you can add peas with it.I have put some peas.)

MASOOR DAL EGG PAKORA

Ingredients:

1.Soaked masoor dal-1cup
2.Egg-3pieces
3.Ginger-garlic paste-2tablespoon
4.Green chilli(chopped)-2 or 3
5.Salt-as required
6.Poppy seeds-2 tablespoon
7.Coriander leaves(chopped)-half bunch
8.Rice flour-half cup
9.Baking soda-1tablespoon
10.White oil for deep frying
11.Chat masala-2tablespoon
12.Tomato sauce for dipping

METHOD:
First make a thick paste by grinding soaked masoor dal.Keep it in a Bowl.Then add to it ginger-garlic paste,chopped green chillies,poppy seeds,chopped coriander leaves, rice flour,baking soda and salt.Mix all the ingredients properly.
On the other hand boiled the eggs and cut each egg into 2 halves vertically. Then coat each half of the egg with the masoor dal batter properly. And then deep fry them in hot oil as pakora.Lastly sprinkle some chat masala over the pakoras and serve them hot with tomato sauce or with coriander-mint chutney as evening snacks...

My recipe - Cream Chicken

First,half boil the chicken(with bone)in water by adding all garam masala,salt and bay leaves.on the other side in a tawa roast all garam masala and grind it and keep aside.now put a kadhai on flame.put 3 tablespoon of oil or ghee.put into it garlic-ginger paste,dhania powder,jeers powder,haldi,salt ,and kasoori methi and cook for some minutes.Then add into it kaju paste and cook for another couple of minutes.then add the chicken stalk,and then put into it lots of fresh cream and grinded and roasted garam masala powder.then put the chicken pieces into the gravy and cover the kadhai and let it cook for next 15-20minutes.lastly put some more fresh cream and coriander leaves.NowCream Chicken or Malai Chicken is ready to serve.A Recipe Without ONION.wowwww