CHICKEN MANPASAND

Ingredients
Chicken pieces-500gm
Onion paste-2
Sliced onion-2
Ginger paste-1 spoon
Garlic paste-1 spoon
Whole black pepper-half spoon
Salt
Turmeric powder-half spoon
Garam masala powder-1 spoon
Mustard oil/white oil
Red Chilli paste-1 spoon

Method
Take a pan and add oil.First put the whole black pepper for tempering.After that add the sliced onions and fry till light brown and then add the onion paste,ginger and garlic paste.Fry till the onions are nicely fried and masalas leave oil.Add chicken pieces,red chilli paste,garam masala powder,turmeric,salt and cook in medium flame.After 7 min add water and cook till the chicken is tender and the gravy is dry.Serve hot with rotis.

CHICKEN IN VEGETABLE MEDLEY

Chicken-500gm
Onion-4 big size(sliced)
Garlic- cloves(chopped)
Ginger-1 inch(chopped)
Black pepper-1 spoons
Butter-2 spoons
Garam masala powder-1 spoon
White oil-
Salt to taste
Cauliflower-Half
Cabbage-half cup
Carrot-half cup
Tomatoes-half cup
Method
Take chicken leg pieces.Put oil in a pan and add the sliced onions and fry till golden brown and now add the chopped ginger and garlic pieces and saute for more time.Now add turmeric powder,pepper powder,garam masala powder,tomatoes and fry till the masalas are cooked.Now add the chicken and all the vegetables and mix with the masalas well with salt.Once the oil seperates remove the chicken and mash the whole masalas and the vegetables in a blender to make a smooth paste and add the chicken and cook further.Add water as required and cook the gravy till the chicken pieces are cooked in the gravy.At last add 2 spoons butter for texture and garnish with parsley.

DAHI FISH

Take Rohu,Katla or any boneless fish-4 peices
Curd-half cup
Oil-2 spoons(Mustard oil/white oil)
Turmeric powder-half for marination and half for the gravy
Red chilli powder-1 spoon
Garam masala powder-1 spoon
Salt and sugar(optional)for taste
Whole garam masala-few
Method
First step is to marinate the fish with salt,turmeric,pinch of red chilli powder and dash of oil.Fry the fish in non stick pan with one spoon of oil in medium heat.keep aside after frying it till the fish skin is golden.
Next step is to make the curry.
Take a pan and put one spoon oil and put whole garam masala for tempering.Meanwhile beat the curd with turmeric powder,red chilli powder,garam masala powder,salt and sugar(Optional)and pour in the pan.Saute the masalas in low flame and once the gravy leaves oil add half cup water and after the water starts to boil add the fishes and cook till the gravy is semi thick.You can garnish with coriander leaves and green chillis and serve hot with rice. 

VEG PANEER PIZZA

Ingredients
Pizza Base,
Diced Paneer
Sliced tomatoes,Blanched Spinach
Sliced Onions,Olives,
Pizza sauce
Chilli Garlic paste,
Tomato sauce,
Mozzarella Cheese,
Gouda Cheese
Method
1)Saute the blanched spinach,garlic,pinch of salt and sugar with paneer.
2)On the pizza base put one table spoon of tomato sauce and one tablespoon of pizza sauce on the base.
3)Then put the sauted paneer .
4)Apply one fourth teaspoon of chilli garlic paste,2cut pieces of tomato and onion rings.
5)Lastly put mozzarella and Gouda cheese cover the top.
6)Sprinkle few olives on top.
Put in a preheated oven and cook in convection mode in microwave oven for 10 min 180 to 200degree.Let it rest for 5 min inside the oven and serve hot.

ELAICHI WALA KHEER WITH RASGULLAS

Ingredients
Canned or Homemade Rasgullas-10
Sugar(according to taste)
Milkmaid-Half tin
Elaichi Seeds-very little
Milk-half packet
Rice(scented one is better)-half cup
Cherry for garnish

Method
First boil the milk and bring it to boil.Reduce the milk in slow flame and add elaichi seeds.Now add the rice and cook it till the rice is cooked.Now add sugar,milkmaid and mix it well.At last add the rasgullas and cook it for few more min .Garnish with red cherry and serve cold.

Pineapple Pleasure-dessert

Homemade or ready made Chocolate Cake (I used homemade one)

Cherries for garnish

Cream -250 gm

Gelatin= 2tbsp
Food Color,-few drops

Pineapple Syrup-2 spoons

Sugar -1tbsp

 Lemon Juice -3tbsp

Condensed Milk- half tin,

Pineapple Essence -few drops

Chopped pineapples
Method
1)Mix the Gelatine with water in a small pan.Cook till it dissolves.

2)In a bowl beat the condensed milk till it is light.

3)Then add lemon juice and pineapple syrup,Chopped pineapples in the condensed milk and pour the gelatine and stir well.Freeze the mixture till it is thick.

4)Then again take it out and beat again .

5)Fold in cream and mix it well and reserve rest for decoration.

6)Add pineapple essence and food color.and put in the freezer again.

7)Pour in each glass and freeze for one hour.

8)Whip rest of the cream with powdered sugar and pour on top.Then add pieces of chocolate cake at last and garnish with cherry on top.

PEAS KACHURI AND ALOO DUM

https://dimplesrecipes.blogspot.com/2018/01/koraishuti-kochuripeas-kachori.html

Aloo Dum goes hand in hand with luchi(puri)or Peas Kachori.

For the Aloo Dum
Boiled Potatoes-500 gm
Tomatoes-I big chopped
Garam masala powder-1 spoon
Turmeric powder-1 teaspoon
Red chilli powder-1/2 teaspoon
Salt andSugar to taste
Coriander powder -1 spoon
Green peas(optional)
Onion chopped-3 big
Ginger and garlic paste-1 spoon
Whole Garam masala
Garam masala powder-1 teaspoon

1 Boil 500gm of small size potatoes with little salt.Drain and keep.
2 Take mustard oil or white oil and add whole garam masala and fry the onions till brown.
3 Add chopped tomatoes and fry more for few min
4 Then add ginger and garlic paste and saute for more time.
5 Then add turmeric,red chilli powder,Coriander powder,garam masala powder,the peas ,salt and sugar and keep on frying till the oil seperates.
6 At last add boiled potatoes and mix well with the masalas and the add luke warm water and cook till the gravy is thick .garnish with chopped coriander leaves.

EGG NIHARI

4 EGGS BOILED,4POTATOES BOILED,1TOMATO,MAIDA,SALT,SUGAR,TURMERIC,RED CHILLI POWDER,GARAM MASALA POWDER,MUSTARD OIL,ONIONS 2 CHOPPED,GINGER GARLIC PASTE HALF SPOON.
METHOD
CUT THE EGGS INTO HALF.MAKE A BATTER OF MAIDA,SALT,TURMERIC.DIP THE EGG IN THE BATTER AND SHALLOW FRY IT.REPEAT THE PROCESS WITH POTATOES TOO AND KEEP ASIDE.NOW IF YOU NEED CAN PUT MORE OIL AND CHOPPED ONIONS AND FRY TILL BROWN .AFTER THAT ADD CHOPPED TOMATOES AND SAUTE FOR FEW MIN AND THEN ADD GINGER AND GARLIC PASTE,TURMERIC.KEEP ON STIRRING AND ONCE OIL STARTS TO SEPERATE ADD RED CHILLI POWDER,SALT,PINCH OF SUGAR AND GARAM MASALA POWDER.ONCE THE MASALAS ARE DONE ADD LITTLE WATER . WHEN THE WATER STARTS TO BOIL ADD EGGS AND POTATOES AND MAKE THE GRAVY SEMI THICK.

GREEN SOUP

CHICKEN BONES FOR STOCK,CHICKEN (CHOPPED),CHOPPED GARLIC,CHOPPED GREEN CHILLIS,CHOPPED SPRING ONIONS,CHOPPED CORIANDER LEAVES,SALT,SUGAR,LEMON JUICE,AJINAMOTO,EGG
FIRST TAKE WATER AND PUT THE BONES IN THE WATER WITH SALT AND AFTER IT STARTS TO BOIL THROW THE WATER AND REPEAT THE PROCESS.tAKE WATER AGAIN AND PUT CHICKEN  BONES AND LET IT BOIL.AFTER THE WATER STARTS TO BOIL TAKE OUT THE BONES AND ADD CHOPPED 200GM OF CHICKEN,SALT,SUGAR AND AFTER 5 MIN ADD GREEN CHILLIS,CHOPPED SPRING ONIONS,CHOPPED CORIANDER LEAVES AND THEN ADD AJINAMOTO AND AT LAST LEMON JUICE AND SERVE HOT.

MALPUA LAJAWAB

Ingredients
Flour
Mewa
sugar
milk
white oil,ghee
Method
Mix together whole milk,mewa,maida and sugar to form a thick batter,Heat oil in pan and pour one big spoon each in oil and shallow fry it .
Meanwhile make a semi thick syrup of sugar,water and drops of rose water at last.Fry the malpuas and dip in the syrup and keep for some time.Serve while it is little hot.