Soya Pakora

Ingredients :

Soya Chunks - 15-20     
Capsicum(Big) - 1 
Cornflour - 1 tsp
Soya sauce - 2 tsp
Onions - 1 
Tomatoes - 1 
Besan - 1/2 cup 
Red Chilli Powder  - 1 tsp
Jeera Powder - 1/2 tsp
Garam Masala - 1 tsp
Chaat Masala - tsp
Oil    
Salt

Proceed :

Soak soya chunks in hot water for 10-15 min..
Wash and squeeze out the water.
Add cornflour, salt, soya sauce to the soya chunks and Keep it aside.
Wash and diced tomato and capsicum.
Peal and diced the onion petals.
Make a thick consistency batter of besan by adding salt, red chilli powder, garam masala, chaat masala, jeera powder.
Now take a toothpick. Prick soya chunk, a piece of diced capsicum, a piece of diced onion, diced tomato and soya chunk.
Make other kebabs in the similar way.
Dip these kebabs into the besan batter. Coat well.
Heat the oil in a deep fry pan and fry these pakoras till golden brown.

Sabudane Kheer

Ingredients :

Milk - 1 litre
Sugar - 1 cup
Sago (Sabudana) - 1 cup
Cardamom -  6
Kesar - 2 pinch
Cashew nut - 1 tbsp
Raisins - 1 tbsp
Vanilla essence - 1tsp

Proceed :

Wash and soak Sabudana for 1hr.
When it gets soft drain the water and keep it aside.
Boil milk till it thickens.
Add sugar, kesar, cardamom, vanilla essence and sabudana.
Cook on medium heat stirring continuously, till thick.
Add the cashew nuts and other raisins.
Refrigerate and serve after half an hour.

Kosambari

Ingredients :

Cucumbers - peeled and finely chopped about 1 cups
Moong dhal - 1/2 cup
Carrot - 1 grated (optional)
Juice of 1 lemon
Coriander leaves - 3 tsp
Green chilly - 3 (finely chopped)
Coconut grated - 1/4 cup (optional)
Salt

Proceed :

Soak moong dal for half an hour, drain the water and set aside.
Wash and peel carrot, grate them and keep it aside.
Add the finely chopped cucumber, coriander leaves, grated carrot, lemon juice, green chilly and grated coconut to the moong dal and mix well.

Masala Puri

Ingredients :

Wheat flour - 1 cup
Chilli powder - 1/2 tsp
Pepper powder - 1/4 tsp
Ginger garlic paste - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Sugar - 1/2 tsp
Salt to taste
Oil to deep fry

Proceed :

Mix all the spices with the flour.
Add the salt and a teaspoon of oil. Knead to firm dough with sufficient water.
Roll into medium sized puris and deep fry in hot oil.

Mango Lassi

 

Ingredients :

1 cup plain yogurt

1/2 cup milk

1 cup mango (peeled and stone removed)

4 teaspoons sugar, to taste

A dash of ground cardamom (optional)

Proceed :

Put mango, yogurt, milk, sugar and cardamom into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Can sprinkle with a little cardamom.

The lassi can be kept refrigerated for up to 24 hours.

Butter Chicken

Ingredients :   Natural yoghurt - 125ml (1/2 cup)
Lemon juice - 1 tbs
Turmeric - 1 tsp
Garam masala - 2 tsp
Chilli powder - 1 tsp
Cumin powder - 1 tsp
Fresh ginger garlic paste -2 tsp
Chicken breast fillets - 1kg
Cashews - 125g
Unsalted butter - 60g
Sunflower oil - 1 tbs
Onion - 1 finely chopped
Cardamom powder - 1 tsp
Cinnamon stick - 1
Bay leaf - 1
sweet paprika - 2 tsp
Tomato puree - 425g
Chicken stock - 150ml
Thickened cream - 250ml

Proceed :

Combine yoghurt, lemon juice, turmeric, garam masala, chilli, cumin, ginger and garlic in a bowl. Add chicken and stir well. Cover and refrigerate overnight.
Reserve half the cashews and place remaining cashews in a food processor. Process until finely paste and keep it aside.
Heat the oil in a pan over medium heat. Add the onion, cardamom, cinnamon and bay leaf and cook for 2 minutes until the onion starts to soften. Grind it and make it a fine paste and keep it aside.
Heat the butter over medium heat, then add chicken and marinade, paprika, onion paste, tomato puree, cashew powder and stock. Simmer for 15 minutes. Stir in cream and cook for a further 10 minutes.
Garnish Butter chicken with cashews, chopped coriander.

Jeera Rice

Ingredients :

Basmati rice/any rice - 3cups
Cloves - 3
Cinnamon stick - 1
Cardamom - 2
Bay leaf - 2
Finely chopped green chili - 2
Ginger garlic paste - 1tbsp
Cumin seeds - 1tbsp
Pudina leaves - 1 bunch
Coriander leaves - 10 springs chopped
Carrot finely chopped - 1/4cup(Optional, I added just for color)
Oil - 2tbsp
Salt to taste

Proceed :

Soak rice for 10- 15min
Heat 2tbsp of oil in a pan and add cumin, cinnamon, cardamon, bay leaf and clove. Saute them for 1min under medium flame 
Add ginger garlic paste, green chili, carrot and saute till carrot are half done.
Add pudina and coriander leaves. When mint leaves are done turnoff the stove and add this mixture to the rice soaked and mix well. Turn on the rice cooker and cook like a normal rice.