KARAHI DO PAYAZA CHICKEN

INGREDIENTS

1. 1/2kg chicken pieces
2. 250g onions slices
3. 250g tomato slices
4. 1tbsp chopped garlic
5. 1tbsp chopped ginger
6. 1 tbsp roasted crushed red chillies
7. 1tbsp coriander seeds
8. 1tsp cumin seeds
9. 1tsp ani seeds
10. 3-4  chopped green chillies
11. 1/2 tsp pounded black pepper
12. 1/2 cup oil
13. salt to taste

METHOD

• dry roast red chillies,coriander seeds,cumin seeds,ani seeds(sonf) coarsely grind them.
• in a wok heat oil add sliced onion saute it ,add tomato slices ,ginger and garlic fry it for few minutes,
• add chicken pieces stir it well and cover, cook it on slow to medium heat till chicken is half done.
• don't add water let chicken cook in its own juices.
• add all the spices and salt now stir well add 1/2 cup of water.
• cook it till chicken is tender and oil starts separating.
• garnish with chopped coriander leaves and chopped ginger.

serve with naan,lacha paratha or roti.

EGG RURFI

INGREDIENTS

1. 4 eggs
2. 1 cup semolina
3. 1 1/2 cup malai
4. 1cup sugar or to taste
5. 1/2 cup milk
6. 1/2 tsp cardamom powder
7. 20 g almonds
8. 20g pistachios
9. 20 g raisins

METHOD

• roast semolina on medium heat until nice aroma comes.
• beat eggs with milk,
• in a heavy bottom pan heat malai keep stirring until ghee starts oozing out from malai,
• add cardamom powder and sugar keep stirring ,
• when sugar dissolved add half roasted semolina mix well,
• add egg mixture and continuously stirring it after 3-4 minutes add rest of the semolina keep stirring the mixture until the ghee leaves the sides of the pan add dry fruits.

remove from the pan in a dish spread it uni formally and  garnish with chopped almond and pistachios.cut it into squares.

instead of malai use 1/4 cup ghee and 1/2 cup khoya . heat ghee add khoya and fry it when it gets melted add sugar.rest of the procedure is the same

SWEET OLIYA(RICE PUDDING IN CURD)

INGREDIENTS

1. 1 cup boiled rice
2. 3cup yogurt
3. 20 g raisins
4. 20 g almond chopped
5. 1/2tsp cardamom powder
6. 1cup sugar powder or to taste

METHOD

• mash boiled rice very well,
• mix mashed rice, powdered sugar ,cardamom powder in yogurt .
• add raisins and chopped almond
• chill it

AMCHUR

INGREDIENTS

8 pieces of dry mango

1. 1tbsp ghee

1/4 tsp asafoetida

1. 2tsp methi dana (fenugreek seeds)
2. 2tsp coriander seeds
3. 1tsp sonf (ani seeds)
4. 20 g raisins
5. 8 dry dates (chuara)
6. 1tsp black salt
7. 1/4 cup sugar
8. 3 cups of water

METHOD

• remove seeds of dates and chop them lengthwise.
• heat ghee in pressure cooker add cumin seeds and asafoetida first when cumin seeds sizzle add all the ingredients except sugar.
• pressure cook it for 10 minutes.let it cool itself.
• open the cooker, add sugar and mash the ingredients slightly,cook it until sugar is dissolved and chutney is thick.

PACHKUTA

INGREDIENTS

1. 250 gms pachcuta
2. 1tsp red chilli powder
3. 1tbspcoriander powder
4. 1tsp termeric powder
5. 1/4tsp asafoetida powder
6. 1tsp cumin seeds
7. 1tbsp(rai,sonf,ajwain)
8. 4 whole red chillies
9. 3 tsp amchur (dry mango powder)
10. 1/4 cup oil

METHOD

• check pachcuta , put it in a seive and wash it under running water to remove sand and dust.
• soak it in water overnight.
• pressure cook it for 2minutes with salt.
• in cooked pachcuta add red chill powder,coriander powder,termeric powder mix well.
• heat oil in a pan add  tempering ingredients (cumin seeds ,rai,sonf,ajwain ,asafoetida and red whole chillies)
• now add the cooked pachcuta mix well ,
• add amchur powder.cook it until oil separates about 5 minutes.
• serve with puri

CHAPPLI KABOBS

INGREDIENTS

1. 1/2 kg fine mince meat
2. 1tbsp garlic paste
3. 1tbsp ginger paste
4. 2 onion paste
5. 2tsp salt
6. 1tbsp pounded chillies
7. 1tbsp roasted cumin powder
8. 1tbsp roasted coriander powder
9. 1tsp garam masala powder
10. 1tsp anar dana powder
11. 1egg
12. 2tbsp corn meal
13. 6 green chillies finely chopped
14. 1/2 cup chopped coriander leaves

oil for frying kabobs

METHOD

• mix all the ingredients except corn meal and let it marinate for 2 hours.
• make big thin round patties and dust them with corn meal.
• shallow fry them on medium heat.
• serve them with tomato slices and  green  chutney.

CRUNCHY APPLE BANANA DELIGHT

INGREDIENTS

1. 2apples peel and grated
2. 1 banana sliced
3. 1tsp lemon juice
4. 1cup cream or malai
5. 2tbsp honey
6. 1tsp butter
7. 1/2cup dry fruits(almond ,cashew nuts,pistachios,pine nut, walnuts raisins)

METHOD

• heat butter and fry dry fruits.cool them and coarsely crushed them.
• mix honey in cream or malai(beat it well to make malai smooth)
• mix lemon juice in grated apple and sliced banana.
• put the apple and banana and half crushed dry fruits in a bowl,
• spread cream over it ,
• garnish with rest of the dry fruits.
• chill it .

BREAKFAST DRINK

INGREDIENTS

1. 2 bananas
2. 4tbsp yogurt
3. 2 tbsp honey
4. 1 cup juice
5. 1tbsp almond powder

• blend all the ingredients in blender.
• serve as such or with crushed ice.

it is very tasty and wholesome drink.

HEALTHY DRINK(NISHASTHA)

INGREDIENTS

1. 250 ml milk
2. 1tbsp sugar
3. 15 almonds
4. 1tbsp poppy seeds
5. 1tsp pure ghee
6. 1/8 tsp cardamom powder
7. 6strainds of saffron soaked in milk

METHOD

• soak almond and poppy seed separately in warm water for 2 hours
• peel almonds and grind with poppy seeds to a fine paste ,
• boil milk with sugar.
• heat ghee and fry almond and poppy seed paste on medium flame for 2 minutes
• add the paste in boiling milk keep stirring ,on medium heat .
• add cardamom powder and saffron.
• serve warm in winter and cold in summer.

DAHI WALA MURGH KORMA

INGREDIENTS

1. 1/2 kg chicken
2. 2 onions sliced ,fried and crushed
3. 1tbsp garlic paste
4. 1tbsp ginger paste
5. 1tbsp roasted cumin powder
6. 1tbsp roasted coriander powder
7. 1tsp garam masala
8. 1 tbsp korma masala
9. 1 cup of hung yogurt
10. salt to taste
11. 1/2 cup of oil

METHOD

• in yogurt mix all the ingredients,add chicken pieces in it ,let it marinate overnight.
• heat oil in a pan add one bay leaf,4 cloves ,2 black cardamom and 1'' cinnamon.
• add marinated chicken pieces ,fry them for 8 minutes then add all the  remaining marinate in pot ,cover it and cook on medium heat until chicken is tender and oil oozes out .no need to add water.
• add 1/2 tsp small cardamom 1/4 tsp nutmeg and mace powder.
• serve with naan or romali roti.
• by this method chicken can be cooked in solar cooker or crock pot .

FLAX SEED MOUTH FRESHNER

INGREDIENTS

1. 2tbsp roasted flax seed
2. 1tbsp roasted ani seed(sonf)
3. 1tsp ajwain seed
4. black salt

Mix all the ingredients ,store in an airtight container.take some after having your meal.

INDIAN RECIPES of FLAX SEED

FLAX SEED                 FLAX SEED POWDER                                 

 FLAX SEED (ALSI)
       flax seed is high in B vitamin,rich in omega-3 fatty acid ,very high in fiber,helps to stabilize blood sugar,high in photochemical including many anti oxidents,best source of lignans.
flax seed is very high in fiber so drink lots of fluid .

FLAX SEED CHUTNEY 



INGREDIENTS

1. 1 cup chopped coriander leaves
2. 4 green chillies
3. 2tsp flax seed powder
4. 1tsp roasted cumin seeds
5. 2tsp coconut powder
6. 1/2 cup yogurt
7. salt to taste

METHOD

•  sieve and check flax seeds ,wipe them with dry cloth ,roast them in a frying pan on very slow heat like we do for sesame seeds .
• grind them in grinder and store it in airtight container.
• for chutney mix all the ingredients and grind to a fine paste.