French Beans inFenugreek

Ingredients:- 250 gm french beans  cut into 2 to 3 pieces, 1 medium size onion chopped, 1 tsp cumin seeds, 1 tsp coriander, 1 tsp sesame seeds,  1 tsp turmeric powder, 1 tsp chilli powder, 1/2 tsp garlic paste, 1 tomato cut into four pieces, salt to taste, 2 tbsp oil,,1 bunch fresh fenugreek leaves, handful of coriander leaves, 1 tbsp lemon juice.

Method:- Grind  together  onions, cumin seeds,   garlic,  turmeric,  coriander, chilli powder, sesame seed, and salt. Heat oil in saucepan and fry the spice mixture on medium heat stirring occasionally. Add tomatoes, french beans,and  fenugreek  stir fry about 10 minutes till beans done. sprinkle in the lemon juice and decorate with coriander leaves.

Tarka Dal

Ingredients:- 115 gm (1/2 cup.),  masoor dal(split red lentils),50 gm(1/4 cup)  moong dal(small split yellow lentils), 1 tsp ginger paste, 1tsp garlic finely chopped, 1/4 turmeric powder, 2 green chillies finely chopped, 1/4 garam masala powder (optional) 1/4  mango powder(amchur ) , salt to taste, (600 ml) 21/2 cup water,
For Tarka- 2 tbsp oil  1 onion finely chopped, 1/2  mixed onion seeds , cumin seeds , mustard seeds, 4 dried red chillies, 1 tomatoes finely chopped.For garnish:- handful of coriander leaves finely chopped, 2 fresh green chillie ssliced, 1 tsp fresh mint(optional).
Method:-Boil both dals   in the water with salt turmeric,  ginger and chopped green chilles until soft.
Mash the lentil mixture. If dal looks dry add some water.    
For tarka  heat the oil in pan put onion seeds cumin seeds,  mustard seeds,  red dried chillies when sprinkle add garlic  chopped and than put onion stir well put tomatoes  stir for some time till tomatoes become soft.put amchur,  Pour the tarka over the dal  mix well. garnish with coriander leaves and green chillies and mint.

white chicken curry

Ingrediants:- 500 gm. chicken cut into big pieces, 150 gm. onions, 100 gm curd beaten, 1/2 cup fresh cream, beaten, 1tbsp ground nuts, handful of coriander leaves finely chopped, 1 tsp seasame seeds, 1  tsp. ginger-garlic paste, 1/2 tsp. fennel seeds, 2 cardamoms, 2 cloves, 8 almonds, blanched and ground to paste, 1/2 coriander seeds. 1/3 cup ghee,salt to taste.

Method:- Grind onions, groundnuts,sesame seeds, fennel seeds, cardamoms and cloves to a fine paste.Heat ghee add ground masalas and ginger garlic paste and stir for 5 minutes than add chicken cook till ghee separates, put salt. Add 1/2 cup water abd almond paste and cook on a low flame till the chicken is done.Just before serving add curd and cream. Garnish with coriander leaves.

Prawn curry in green masala

Ingrediant:- 250 gm. prawns, shelled and deveined(than boil  put few drops of lemon juice and salt), 1 big  onion, finely grated, 2 cloves 1 stick cinnamon, juice of 1 lemon, pinch of turmeric powder,  1/2 tsp coriander powder, 1/4 red chilli powder, 1/3 cup oil, salt to taste.
Grind together- 3/4 cup coriander leaves, 1/2 cup fresh coconut grated, a few curry leaves, 2 green chlillies, 5 -6 flakes garlic, 1/2 tsp ginger paste,
Method:- Heat oil,add cloves, cinnamom and grated oinon, fry for 5 to 6 minutes. Add the ground masala, turmeric powder coriander powder, red chilli powder, and salt to taste and fry till the oil separates. Add prawns and cook for 5 minutes, add about one cup water and cook for five minutes. Add a little more water, if gravy is too thick, just before serving, put lime juice.

Potatoes in spinach(Palak)

Ingredients:- 250 gm. potatoes, 1 medium size onion finely chopped, 1 tbsp ginger crushed.1tbsp garlic finely chopped or crushed, 2 green chillies finely chopped, 1 tsp cumin seeds, 2 dry red chillies coarsely broken, salt to taste, 1 large  bunch spinach finely chopped, 1/2 tsp coriander powder, 4 tbsp oil,  2 tomatoes,coarsely chopped, to garnish.

Method:- wash the potaotes and cut into quarters. If using new small potatoes, leave them whole. Heat the oil in  frying pan and fry the potatoes until brown on all sides. Remove and put aside. Remove excess oil leaving about 1 tbsp in the pan. put  cumin seed and red  dried chillies ,  than  put ginger , garlic  onion green chillies, stir until the onion is golden brown. Add potatoes and salt and stir well. cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender,  when pierced with a sharp knife. Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have envaporated. Garnish with chopped tomatoes and serve hot.
(You can enjoy this alu with puree).

Lamb Tikka

Ingredients:- 500 gm Lamb cut into strips,  175 gm youghurt, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chilli powder, 1/4 tsp turmeric powder, 1 tsp garam masala, 1 tsp garlic paste, 1/2 tsp ginger paste, salt to taste, 2 tbsp coriander leaves finely chopped, 2 tbsp lemon juice, 2 tbsp oil. 1 tbsp tomato  puree (tomato paste).1 large green (bell) pepper, sliced, 2 large fresh red chillies.

Method:- Put lamb strips, yougurt,ground cumin  powder, coriander powder, red chilli powder, turmeric powder, garam masala powder, fresh coriander leaves, lemon juice salt  into large bowl. stir well and marinate for 1 hour.
Heat oil in deep pan  put tomato puree in that on low flame. put lamb strips to the pan, a few at a time, leaving any excess marinade behind in the bowl. cook the lamb frequentlly for 10 minutes or until it is well browned .
Add green bell pepper and red whole chillies, heat through, checking that the lamb is cooked through. serve hot.

minced (Lamb ) with peas and patatoes

500 gm. minced (ground Lamb), 1tsp. ginger paste, 1 tsp garlic paste, 2 medium size onions finely chopped, 2 medium size tomatoed, finely chopped, 2 green chilli finely chopped, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder,  salt to taste, 1/2 tsp garam masala powder,3 tbsp oil,  2 medium size potatoes cut into 4 pieces, 1/2 cup peas, 1 bunch fresh fenugreek(methi), handful of coriander leaves finely chopped.for decoration tomatoes ring.

Method:- Put minced lamb, ginger garlic chilli powder turmeric powder  salt  into a large bowl, and mix together thoroughly. keep it for 15 to 20 minutes.
Heat the oil in pressure cooker, put onion and fry until golden brown. Add the minced lamb and buno(stir)over a medium heat for about 10 minutes, put tomatoes ,fenugreek leaves,  green chillies, and stir for 5 minutes than add potatoes and mutter and buno for 5 minutes.add little water and pressure cooker for 5to 7 minutes.
Just before serving sprinkle garam masala and garnish with tomaotes ring and coriander leaves.
(If u want you can put macroni instead of potatoes and peas.

Boti kabab

1/2 kg. boneless mutton, 1/4 cup (50 ml) curd, 2 tbsp ginger garlic paste, 1 tbsp raw papaya paste, 4 red chilli, 1 tsp. sesame seeds, 2 tsp dhaniia -jerra powder, 1/2 tsp garam masala powder,  1/2 shahajeera powder, 1/4 nutmeg powder, 4 almond halved, 1 medium sized onion ground to paste, juice of 2 limes,salt to taste.

Method:-Grind red chillies, sesame seeds, and almonds to fine paste. cut mutton into 5 cm cubes. Add  all masala powder, ground masalas and salt to the curd.Apply the curd mixture to mutton cubes and marinate for 1/2 an hour. Add papaya paste mix well and keep aside for another 1/2 hour.fix on skewers and roast on charcoals till done. sprinkle some oil onto the meat while roasting and keep turning till evenly browned.
Garnish with onion rings mint cutney and lime slice.

Masaledar Gobhi fry

Ingredients:- 1 kg. gobhi(cauliflower), 1 tsp cumin seeds,25 gm sabut masala (cloves,dalchini, big cardamom,kali mirch,tej patta), 250 gm. tomatoes, finely chopped,  2 tsp  red chilli  powder, 1 tsp kashmiri mirch powder, 1 tsp turmeric, 1 tsp coriander powder, 1 tsp garam masala, 2 tbsp ginger -garllic paste, salt to taste oil for frying. handful of coriander leaves.

Method:- Fry pieces of gobhi in oil.  keep a side. Heat oil in a pan add all the spices along with ginger garlic paste. Add tomatoes and cook for 5 to 6 minutes. Add fried gobhi pieces and cook. simmer for 5 minutes on low flame. Add garam masala. garnish with coriander leaves.

Mutton chops in Garam masala

1 kg. mutton chops, trimmed, 7 onions chopped, 4 tomaotes chopped, 4 potatoes peeled cut into 2 pieces, 2 cup curd, 1 1/2  tbsp. chillli powder, 1 tsp aniseeds, 1 tsp poppy seeds, 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp garlic paste, 1 ginger paste, 1 tsp green chilli paste, 8 cardamoms , 8 cloves, 9 peppercorn 2tbsp coriander leaves  finely chopped, 1/4  cup oil, salt to taste, 1 tbsp sugar, 1 tbsp garam masala powder, 1 tsp turmeric powder,
Add curd, ginger, garlic chilli paste, red chilli powder, turmeric powder, and garam masala powder, salt and sugar to chops and reserve for half an hour.
Heat  2 tbsp oil. Add all spices cardamoms, cloves, peppercorns, cummin seeds, coriander seeds, poppy seeds,and aniseeds brown, Add onions  brown than add tomatoes stir well. cool and  liquidise. Heat remaining oil   in a pressure cooker.Add  chops  and fry till oil separates from spices. Add ground  onion mixture, potatoes salt and one cup hot water. pressure cook for 20 minutes. When done garnish with coriander leaves.

keema (meat)

500 gm.  minced meat, 3 onions finely chopped, 2  tomatoes finely chopped, 2tsp. red chilli powder, 4 green chillies finely chopped, 2 tbsp coriander powder, 2 tbsp ginger garlic paste, 4 cardamom, 1 tbsp cumin powder, 1/2 bunch spinach, handful of  fenugreek , few soova (dil) leaves, 4 cloves, 5 cm cinnamon, 2 bay leaves, 1 tsp peppercorns, 1/2 cup oil. salt to taste. handful of coriander leaves.

Method:- Wash and drain the mince. Heat oil and fry onion till brown. Add all whole spices. fry for a few minutes,  than add mince along with ginger garlic paste and boona for some  time. Add salt. stir  well than add spices, tomatoes stir well than add green vegetables mix well add some water and pressure cook for 15 minutes. garnish with coriander leaves. serve with parat has.
(If u want u can put some mutter or macronies).

Tandoori chicken(2) method

1 kg chicken cut into 4 pieces.
Ingredients:- for marinade:-Raw papaya  (make) paste, 2, tbsp garlic paste, 1 tsp ginger paste ,2 tbsp lemon juice, 6 tbsp chicken tandoori masala, few drops of tandoori colour,salt to taste 2 tbsp oil or butter,
For decoration-chat masala(optional). 1 medium size onion rings lemon slices
Method: Mix all the ingrediant  in a bowl apply on chicken. marinade for 5 to 6 hours. bake 0n 180'C  for 20 minutes.  sprinkle with chat masala. decorate with onion ring and lime slices.

Tandoori chicken (1) method

11/2 kg chicken cut into big pieces, juice of 2 lemons, salt to taste. keep aside.
for theMarinade:-10 flakes garlic, 4 cm ginger, 2 green chillies, 1/2 tsp garam masala powder, 1/2 kasuri methi  powder and mint leaves(, few drop of tandoori colour 1/2 cup curd, 3/4 red chilli powder,salt to taste.  3 tbsp oil .
Grind garlic ginger green chillies mint leaves to fine paste
Method:- mix all the ingredients of the marinade in a big bowl. apply to the chicken. merinade for 5 to 6 hours. wrap the chicken in aluminium foil and bake in a moderately hot oven 195 'c for 30 minutes. Remove the chicken from foil , glaze with oil and again bake for 5 minutes in the oven.If roasting on skewer  go on applying little oil every now and then till done. sprinkled with chat masala , along with tomato  rings  onion rings and lemon slices..

Chicken with lemon honey sauce.

 Ingredients- 2 large breasts of chicken (cut into strips), For batter, 3 tbsp cornflour, 2 tbsp. flour, 1 beaten egg white.Mix the above items together and add chicken pieces, salt and white pepper to taste and keep aside.
For lemon honey sauce:- 2 tbsp oil  1 tsp garlic paste, 1 tsp ginger paste, 11/2cup chicken stock, 11/2 tbsp cornflour blended with 3 tbsp water and 2 tbsp honey, 11/2 tbsp lemon juice, 1 small onion finely sliced, 1/2 small carrot finely sliced, 1/2 small capsicum finely sliced, salt and white pepper to taste.
Method:- Deep fry the chicken pieces on moderate heat (they should re main whitish). drain and keep aside.
For Heat oil in pan over high heat, add ginger garlic paste and sliced onion, than add carrot and capsicum stir fry for a while add stock salt , pepper, lemon juice and honey. bring it to boil. add corn flour mixture keep stirring.Cook till sauce thicken. Add fried chicken pieces. serve with white steam rice.

Chicken keema masala

Ingredients:- 1 kg chicken  kheema, 2 medium onions finely chopped, 2 tomato finelly chopped, 2 green chilli finely chopped, 1 tbsp garlic paste, 1 tbsp ginger paste,   1/4 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tbsp coriander powder, 1 tsp garam masala powder, salt to taste, 1/2 cup yoghurt(dahi) 3 tbsp oil. 1 pec.
whole cinnamon  stick, 2 black cardamom pods, 3 green cardamom, 2 bay leaves, 4 gloves, handful of coriander leaves finely chopped.
Method:-Put oil in pressure cooker,  add whole garam masala bhoona and than add onion  and make it brown, add chicken kheema stir well than put  dry masala (without garam masala powder), bhoona for atleast 10 minutes, than put tomatoes and bhoona well  until mixture become dry. add yoghurt mix well. put some  water and press cook on slow fire for 5 minutes .When done sprinkle garam masala powder,garnish with coriander leaves.( If you want you can add whole khaju). serve with pau or nan.

Healthy salad

Ingredients:- 1 cup  Bean sprouts,2 pes. carrots cut into thin round slices, 7 to 8 nos. Lettuce leaves, 6 pcs. cherry tomaotes cut into four pcs. each, 6 pcs. spring onions bulbs cut into 4 pcs. each, 2 pcs.c ucumbar  cut into thin round slices, 2 pcs. orange(seedless segments), one apple cut into small cubes.
For the dressing- white pepper - 1 tsp. juice of one orange, salt to taste.
Method:- Mix all the ingredients in a salad bowl. Mix orange juice, salt and pepper to prepare salad dressing. add this dressing to the salad  and toss in well. decorate well in a plate and serve chilled.

Garlic baby corn mashroom

Ingredients- 100 gm fresh baby corns,cut into slices, 200 gm fresh mashrooms, cut into halves, 1 tbsp butter, 5 pods garlic finely chopped, 1 tsp paprika(broken red chillies) salt to taste, 1/2 tsp oregano, a few drops vinegar, handful of coriander leaves finely chopped.
method:- Steam baby corn and mashroom (half cooked), set a side. Heat butter in a pan, add the garlic and saute. add half cooked baby corn and mashroom and mix well. Sprinkle with salt oregano and paprika. stir fry and remove from heat.mix vinegar over it garnish with coriander leaves. serve hot.
(If you want you can add paneer and spring onions leaves.).

Sprout and fruit bhel.

Ingredients:- For the sev mamara:- 1 cup mamara(puffed  rice,)  1/2 cup sev, 1/2 tsp.cumin  (JEERA) seeds , a pinch Asafoetida (hing)  1/4 tsp. Turmeric powder(haldi), 1/4 tsp. black salt (sanchal), 1/2tsp oil.
other ingredients:- 4 tbsp.  Peanuts (boiled) , 4 tbsp. moong  sprouts, 4 tbsp finelly chopped tomatoes, 4 tbsp choppe apple, 2 tbsp raw mango  chopped, 4 tbsp pomegranate seeds, 1/2 cup orange segments, hand ful of chopped coriander, 4 tsp lemon juice. salt to taste.
Method:- For the sev mamara: Heat oil in a pan  and add cumin seeds to it. when they crackle add the asafoetida, turmeric powder and mamara and mix welAdd the black salt and sev, mix well and cool completely. store  in an air tight container and use as required.
Mix all the ingredients together and serve immediately.

Cheese corn ball

For the cheese corn balls:-   Ingredient:s- 150 gm.boiled sweet corn kernels, 200 gm. processed  cheese, grated, 200 gm. potatoes boiled and mashed, 100 gmcapsicum, cut into small pieces, salt to taste, 1 tsp. white pepper powder, 1.tsp refind flour(maida),  1/2 tsp cornflour, 1/2 tsp oregano, 4 tbsp bread crumbs, oil for frying,
For the batter:- 4 tsp. maida, 1 tsp. cornflour, water as required.salt to taste.
To prepare corn   cheese balls:- In a bowl, combine the cheese, potato and capsicum. Add the sweet corn kernels to the mixture . Add the salt , white pepper , oregano, corn flour.Mix thoroughly.Make small balls.
To prepare the batter:- Mix the maida and cornflour with sufficient water to make thick consistency.
To make corn cheese balls:- Dip the corn cheese balls in the batter and roll them in the breadcrumbs. Heat the oil in deep pan and fry the corn balls. Serve hot with green chutney or sauce.

pindi channa

21/2tbs pomegranate seeds, 2 tbsp. cumin seeds,(roast on tava make little black), 5 cups water, 4 cups chick peas soaked overnight or in hot water for 2 hours put pinch of cooking soda. javetri 2 flowers(Pink colour )salt to taste, 3tbsp tea leaves (to make channa black) , ,pinch of hing,  1/2 tsp.  turmeric powder,  1/2 tsp. red chilli powder, 2tsp garam masala, 2 tbsp (mango) amchur powder,3 tbsp.oil, For decoration 5 green chillies sllit, 5 gm ginger cut into thin stripes, 1 medium onion sliced, handful of coriander leaves finelly chopped. 2 lemons cut into wedge.

Method:- grind pomegranate cumin seeds and javetri to fine paste.Pour water in pressure cooker add  chic peas salt and tealeaves potli(put tea leaves in muslin  cloth and tie loose). open cooker drain water(don't thrown water), In a pan heat oil . add hing, red chill powder, turmeric powder,than add  chickpeas.stir well..add masala paste amchur garam masala stir continusley   till oil show separately.if  water require than add.if u want thick than mashed few boil  chickpeas and add in pan. Remove from heat garnish with onion, ginger chillies, coriander leaves, and  lemon pieces.