Ratatouille Vegetables served with Baked chicken

http://www.prettyzesty.com/2012/07/ratatouille-ratatouille-style.html


https://www.youtube.com/watch?v=u1w7zqbBiXM

A mandoline for slicing your veggies perfectly.
1 italian eggplant (that just means the small eggplant)
1 zucchini
1 summer squash
4-5 plum tomatoes
2 red peppers
1 cup tomato sauce
herbs de provence
salt and pepper to taste
1 tablespoon olive oil 

What you'll do:
Preheat oven to 375. Coat the bottom of your dish with 1 cup of your favorite store bought or homemade marinara sauce. Slice up all the vegetables with a mandoline slicer so that they are similar in shape and size. Layer/alternate each vegetable in a dish like so over the sauce..

handi

ALOO TAMATAR KI DAAL
Ingredients:
Potatoes 4
Tomatoes ½ kg
Curry Leaves few
Green Chilies 4
Tamarind Paste ½ cup
Turmeric 1 tsp
Nigella Seeds 1 tsp
Red Chili 1 tbsp
Ginger Garlic Paste 1 tbsp
Salt to taste
For Bagar:
Oil 1 cup
Red Chilies 4
Fenugreek seeds few
Curry Leaves few
White cumin 1 tsp
Method:

• Peel the potatoes and keep them. Boil together with ½ kg tomatoes and potatoes. Boil them and cool it and blend it together.
• Add it in the pan, add in turmeric, 1 tbsp red chili , salt, curry leaves, 1 tbsp ginger garlic paste, 4 green chilies, tamarind paste and 1 tsp nigella seeds and cook it for 15 minutes.
• Take 1 cup oil in the pan, add in red chilies, fenugreek leaves, curry leaves and cumin. Add it in aloo and tamatar. Serevit hot with plain rice.

LEMON CHILI CHICKEN
Ingredients:
Chicken Boneless ½ kg
White Vinegar ½ cup
Ginger Paste 1 tbsp
Salt to taste
Chicken Cube 2
Water 1 cup
Lemons 4
Crushed Red Chili 8
Chopped Green Chilies8
Crushed Black Pepper 1 tsp
Corn Flour 1 tbsp
Oil ½ cup
Method:
• Cut chicken boneless into small pieces. Add in white vinegar, 1 tbsp ginger paste and some salt and keep it for 15 minutes.
• Heat 2 tbsp oil in the frying pan, and add in chicken. Cook it till the water dries.
• Make stock with chicken cube and water. Add in lemon juice.
• When the water of the chicken dries, add in red chili, chopped green chilies and stir fry it. Add in chicken.
• Dissolve corn flour in stock and add it in the chicken and cool it.
• When the stock thicks, add in crushed black pepper. Serve hot.

PUNJABI ALOO TIKKI
Ingredients:
Boiled Potatoes ½ kg
Boiled Gram Lentil ½ cup
Lemons 2
Egg Whites 2
Chopped Green Chilies 6
Bread Crumbs 1 packet
Chopped Mint Leaves ½ bunch
Chopped Green Coriander ½ bunch
All spice powder 1 tsp
Red Chili 1 tbsp
Mustard Seeds 1 tbsp
Rice Flour 2 tbsp
Oil to fry
Salt to taste
Method:
Mash the potatoes, add in gram lentil and add in 1 tbsp mustard seeds, 1 tbsp red chili, all spice powder, lemon juice, chopped green chilies, ½ bunch green coriander and mint Leaves. Grease the hands and take potato mixture and fill in the daal. Cover it and dip it in egg white. Roll them in bread crumbs and fry till they are golden brown. Punjabi aloo Tiki is ready to serve.

KHATTI DAAL
Ingredients:
Red split lentil 1 cup
Tamarind 1 cup
Green Chilies 4
Curry Leaves few
Turmeric 1 tsp
Red Chili Powder 1 tbsp
Ginger Garlic Paste 1 tbsp
Salt to taste
For Bagar:
Oil ½ cup
Curry Leaves few
Red Chilies 4-6
White cumin 1 tsp
Method:
Wash and soak the lentil. In a pan, boil the lentil, cool it and blend it. Add the lentil in the pan, add in ginger garlic paste, 1 tbsp red chili, salt, green chilies, curry leaves and tamarind paste. Cook it.
For Bagar: Take ½ cup oil in the pan, add in 4-6 red chilies, 1 tsp cumin and few curry leaves. Put it in the daal and serve it with plain rice

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RESHMI CHICKEN
Ingredients:
Chicken Boneless ½ kg
Tomato Puree 1 tbsp
Chopped Green Chilies 6
Crushed Black Pepper 1 tsp
Butter 1 tbsp
Roasted cumin powder 1 tsp
Red Chili Flakes 1 tbsp
Chopped Almonds 15
Salt to taste
Ginger Garlic Paste ½ tbsp
Fresh Cream 1 packet
Oil ½ cup
Method:
Take ½ cup oil in the pan, and add in ½ tbsp ginger Garlic paste and cook it. Add chicken boneless and some salt. Cook till the water dries. add in white cumin, 1 tbsp red chili flakes and chopped green chilies and 1 tbsp tomato puree. Cook it and simmer it. Add in oil and 1 packet fresh cream. Add in 1 tbsp butter. In the end, add in chopped almonds and serve.

CHICKEN CHAPLI KABAB
Ingredients:
Chicken Mince 1 kg
Corn flour 1 cup
Chopped mint leaves 1 bunch
Chopped onion 1
Eggs 3
Chopped Green Chilies 4
Tomatoes 4
White cumin 1 tsp
Black peppercorn 1 tsp
Red Chili Flakes 1 tbsp
Pomegranate seeds 2 tbsp
Coriander seeds 2 tbsp
Salt to taste
Method:
Chop together chicken Mince in the chopper. Beat three eggs in the frying pan, and make omelet and cut it into pieces. Mix together and grind, 2 tbsp coriander seeds, 1 tsp black pepper and 1 tsp white cumin and grind it. In the mince, add in 2 tbsp pomegranate seeds, salt, eggs, black pepper, coriander, chopped tomatoes, chopped green chilies, chopped onion, chopped mint leaves, red chili flakes and 1 cup corn flour. Mix it. Grease your hands and make kabab. Shallow fry them in a frying pan. When they turn golden brown, take then out and serve with roghni nan.

SALT AND PEPPER CHICKEN
Ingredients:
Salt to taste
Crushed Black pepper 2 tbsp
Boneless chicken Breasts 2
Oil 1 tsp
Oil to deep fry
Flour 2 tbsp
Beaten egg 1
Soya Sauce 2 tbsp
Chopped green onions 2
Chopped Garlic 4-5 cloves
Chicken stock ½ cup
Green onion 2 sticks
Capsicum 2 tbsp
Method:
Add in 2 tbsp flour, 2 tbsp cornflour, 2 tbsp crushed black pepper and 1 egg in a bowl, Mix it and make a batter. Marinate Chicken with 2 tbsp soya sauce.
Take some oil in the pan and add in chopped green onion. Sauté it. Add in garlic cloves and fry them till they are golden brown.
Deep fry the marinated chicken by coating them in the batter. Add the chicken in the mixture. Add in black pepper and salt. Add in some cornflour in the stock and mix it in the mixture. Cook it till the mixture thickens. Add in capsicum strips and serve hot.

HYDERABADI BHAGARAY BEGAN
Ingredients:
Small brinjal ½ kg
Tamarind paste 1 cup
Mustard oil 1 cup
Onion paste 3
Green chilies 5
Curry leaves few
Turmeric 1 tsp
Nigella seeds 1 tsp
Red chili 1 tbsp
Ginger garlic paste 1 tbsp
Salt to taste
To fill:
Green chilies 3
Peanuts 6
Coconut 1 small piece
Poppy seeds 1 tbsp
White cumin 1 tbsp
Coriander seeds 2 tbsp
Sesame seed oil 2 tbsp
For Bagar:
Whole red pepper 4
Fenugreek seeds few
Curry leaves few
White cumin 1 tsp
Method:
Roast onion on stove. Take a tawa and roaste 1 tbsp poppy seeds,1 tbsp white cumin, 2 tbsp coriander seeds, 2 tbsp sesame seed oil, 3 green chilies, peanuts and coconut. Cook it and grind it. Peel the onion and grind it. Slit the brinjals and add in salt and fill in the masala. Keep them aside. Take some oil in the pan and add in fenugreek seeds, curry leaves, 1 tsp cumin and red chili cook till it turns brown. Add in onion paste, add in 1 tbsp ginger garlic paste, 1 tsp turmeric, 1 tbsp red chili. Cook it and add in brinjals. Add in salt and some water. Add in green chilies, 1 tsp nigella seeds and curry leaves. Cook on a low flame and simmer. Hyderbadi Bhigaray Bengan is ready to serve.

Hot n sour soup

Chicken stock 3 glasses
Egg 1
Carrot 2 
Capsicum 2
Chicken boneless 1 cup
Green onion 1 cup
Cabbage 1 cup
Bean sprout 1 cup
Sesame oil few drops
Sugar 1 tsp
Chili sauce 1 tsp
White flour with chicken cube 1 tbsp
Black pepper powder ½ tsp
White pepper powder ½ tsp
White vinegar 2 tbsp
Corn flour 2 tbsp
Soya sauce 3 tbsp
Oil 3 tbsp
Salt to taste

Method:
In a pan add 3 glass of stock with 3 tbsp soya sauce, 2 tbsp vinegar, 1 tsp white flour, 1 tsp chili sauce, salt to taste, 1 tsp sugar, ½ tsp white pepper, 1 cup of cabbage, 2 grated carrot and 2 capsicum and cook on low flame. When its starts to boil add 1 cup chicken and cook for 5 minutes. Then in stock add 2 tbsp corn flour to dissolve and stir it. When soup turns thick, add 1 egg. In the end pour few drops of sesame oil, 1 cup bean sprout and 1 cup green onion to serve.

HYDERABADI CHICKEN GINGER
Ingredients:
Chicken Boneless ½ kg
Onion paste 2
Chopped Green chilies 6
Curry Leaves few
Oil 1 cup
Tamarind paste ½ cup
Turmeric 1 tsp
Red chili flakes 1 tbsp
Ginger garlic paste 1 tbsp
Coriander seeds 1 tbsp
Poppy seeds 1 tbsp
Chopped ginger 2 tbsp
Sesame seeds 2 tbsp
White cumin ½ tbsp
Salt to taste
Method:
Roast together, 1 tbsp coriander, ½ tbsp white cumin, 1 tbsp poppy seeds and 2 tbsp sesame seeds. Grind them. Take1 cup oil in the pan, add in 2 raw onion paste and fry it till golden brown. Add in ½ kg chicken, 1 tbsp ginger garlic paste, some salt and 1 tsp turmeric. When the water dries, add in 1 tbsp red chili flakes, roasted and crushed spices, chopped green chilies, curry leaves and ½ cup tamarind paste. Cook it on a low flame. When the oil separates, add in 2 tbsp chopped ginger and simmer t for 5 minutes. Hyderabadi Chicken Ginger is ready to serve.

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SINDHI BIRYANI
Ingredients:
Basmati rice 3 cups
Chicken 1 kg
Yogurt 1 cup
Oil 1 cup
Lemons 2
Onion (chopped) 3
Potatoes 4
Tomatoes 4
Green chilies 4
Mint leaves few
Yellow food Color as required
Milk ¼ cup
Dry plums 250 gm
Red chili powder 1 tsp
All spice Powder 1 tsp
Ginger Garlic paste 1 tbsp
Vinegar 1 tbsp
Coriander powder 2 tbsp
Salt to taste
Method:
Take 1 kg chicken, 2tbsp coriander powder, 1 tsp red chili powder, 1 tbsp ginger garlic paste, salt 1 tsp all spice powder and 2 cup yogurt in a mixing bowl. Mix everything together and keep it aside. Now take 1 cup oil in a pan and golden fry it. Once fried spread them on paper to dry it. Sprinkle a pinch salt. When the onion turns crisp crush half of the onion with the help of hand and add it in the meat. Add the marinated meat in the pan and cook it on the low flame. When the meat tender close the flame. Now separate the pulp of soak dried plums. Cut 4 tomatoes and fry them at the same time slice the potatoes and fry them. Add dried plums’ pulp, fried potatoes, tomatoes, 2 green chilies and lemon juice in the prepared mixture. Now boil rice along with slat, mint leaves, green chilies and 1 tbsp vinegar. When the rice is boiled, layer them on the bottom of the pan. Then layer the chicken mixture and layer the remaining rice on the top. Sprinkle the remaining fried onion and keep it on a low flame. Mix the biryani before serving. Mix in ¼ cup milk and some yellow food color together and add it from the top. Serve it with salad and raita.

SPECIAL BUNKABAB
Ingredients:
Gram Lentil 1 cup
Potatoes 2
Whole red pepper 8-10 
Cumin 1 tsp
Garlic 3-4 cloves
Ginger 1 tbsp
Medium Onion 1
Salt 1 tsp
Raw mango Powder 1 ½ tsp
Chaat Masala 1 ½ tsp
All spice powder 1 tsp
Beaten eggs 2
Burger buns 4
Onion sliced 2-3 tbsp
Method:
Wash and soak 1 cup gram lentil. Then Boil together gram lentil along with 8-10 whole red round pepper, 1 tsp cumin, 3-4 garlic cloves, 1 tbsp ginger, 1 medium onion and some salt. The grind the boiled gram lentil and mix it with boiled and mashed potatoes. Add in salt, 1 ½ tsp raw mango powder, 1 ½ tsp chaat masala and 1 tsp all spice powder and mix it and make kababs out of it. Dip the kababs in the beaten eggs and shallow fry them till they are golden brown. Separately toast the buns and put the cutbney on them keep the kabab , some sliced onions and cover it with the other bun. Serve it with chutney.

SPECIAL CHUTNEY
Ingredients:
Mint leaves 1 cup
Green coriander 1 cup
Tamarind Paste ¼ cup
Salt to taste
Green chilies 2-3
Sugar 2 tsp
Chaat masala 2 tsp
Yogurt 1 cup
Method:
In a blender, blend together 1 cup mint leaves, 1 cup green coriander, ¼ cup tamarind paste, some salt, 2-3 green chilies, 2 tsp sugar and 2 tsp chaat masala. Then mix the mixture in 1 cup yogurt and beat it, add in some salt. Chutney is ready to serve.

KHEER
Ingredients:
Fresh milk 2 Liters
Condensed Milk 1 tin
Small cardamom 8
Kalakand 1 cup
Rice ½ cup
Sugar 1 ½ cup
Pistachio and Almond as required
Method:
Wash and soak ½ cup of rice for 15 mins. In a pan, add on 2 liters of milk and cook it till it thickens. Cook it with small cardamom and sugar. Keep the spoon stiring. Cook it well together. Add in 1 tin condensed milk and almonds and piatchio. In the end, add in kalakand. Garnish it with almonds and pistachio and serve.

KAHSMIRI DUM ALOO
Ingredients:
Boiled Potatoes ½ kg
Chopped Mint Leaves ½ bunch
Chopped Green chilies 4
Fenugreek seeds
White cumin 1 tsp
Fennel seeds 1 tsp
Coriander seeds 1 tbsp
Red chili flakes 1 tbsp
Jiggery 1 tbsp
Tamarind paste 2 tbsp
Tomato paste 2 tbsp
Oil as required
Salt to taste
Method:
Roast together 1 tbsp coriander seeds, 1 tsp cumin and 1 tsp fennel seeds and crush them. Boil potatoes and cut them into pieces. Deep them till they are golden brown, in a separate pan, take some oil and add in fenugreek seeds, fried potatoes, salt, 1 tbsp coriander seeds and 1 tsp white cumin. Add in 4 chopped green chilies, 1 tbsp red chili flakes, 2 tbsp tamarind paste, 2 tbsp tomato paste and 1 tbsp jiggery. Cook it on a low flame. Garnish it with chopped green mint leaves and serve hot.

BBQ PASTA SALAD
Ingredients:
Pasta ½ packet
Capsicum (chopped) 3
Mayonnaise 1 bottle
Boneless Chicken pieces 8
Hot Sauce 1 tsp
Vinegar 1 tsp
Garlic (chopped) 2 cloves
BBQ Sauce 1 tbsp
Red chili Flakes ½ tbsp
Salt to taste
Crushed black pepper 1 tsp
Parsley as required
Oil 2 tbsp
Sugar 1 tsp
Method:
Take some oil in the pan and boil pasta along with 1 tbsp oil. When the pasta is boiled drain the water and put cold water in it to bring the pasta in room temperature and put some oil in it. Mix chopped garlic, BBQ sauce. ½ tbsp red chili and salt with chicken pieces and grill them. When the water dries take out the chicken and cut it into small pieces. Put pasta in one bowl, add in 1 tsp hot sauce, salt, 1 tsp crushed black pepper, 1 tsp vinegar and 1 tsp sugar. Mix everything. Then add in 1 bottle mayonnaise, chopped capsicum and chicken. Dish it out and garnish it with parsley.

RESHMI KABAB
Ingredients:
Chicken Mince ½ kg
Mint leaves 1 bunch
Green chilies 6
Small cardamom 6
Salt to taste
Kabab Masala 1 tbsp
Fresh Cream ½ cup
Red chili 1 tsp
Bread slices 2
Gram flour 2 tbsp
Clarified butter 1 tbsp
Raw papaya paste ½ tbsp
Oil as required
Method:
Mix together ½ kg chicken, 1tbsp kabab masala and 2 bread slices. Mix and chop together. Add in 2 tbsp roasted gramflour, 1 bunch mint leaves and 6 green chilies and keep it in the fridge for ½ an hour. Mix in ½ tbsp raw papaya paste and 6 small cardamom in it and make seekh kabab out of it and shallow fry. oNce they are golden brown. Dish them out, garnish them with lemon, onion and serve it with raita.

ROAST WITH MUSHROOM SAUCE
Ingredients:
Mutton Leg 1 (1 ½ kg)
Raw papaya paste 1 tbsp
Yogurt 375 gm
Soya sauce 2 tbsp
White vinegar ½ cup
Salt to taste
Oil as required
Ginger garlic paste 1 tbsp
For Mushroom Sauce:
Mushroom (sliced) 1 tin
Brown sugar
Lemons 2
Soya sauce 2 tbsp
Crushed black pepper 1 tsp
Oil 2 tbsp
Salt to taste
Method:
Wash the mutton leg and add in yogurt, 1tsp ginger garlic paste, salt and 1 tbsp raw papaya paste. Mix it with the help of fork. Add in ½ cup white vinegar and 2 tbsp soya sauce in the pan and keep it to cook. When the water dries add in 2-3 tbsp oil and keep it on the low flame. Now add some oil in the frying pan and add in 1 tin mushrooms in it. Add in brown sugar, salt 2 tbsp soya sauce and 1 tsp crushed black pepper. cook it and remove it from the flame. Add in some lemon juice. Leg roast is ready to serve.

HALEEM
Ingredients:
Wheat ½ kg
Meat 1 kg
Boiled gram lentil 1 cup
Clarified butter 1 cup
Onion 3
All spice powder 1 tsp
Turmeric 1 tsp
Red chili powder 1 tbsp
Soda bi carbonate ½ tsp
Coriander powder 1 ½ tbsp
Ginger garlic paste 2 tbsp
Salt to taste
For Masala and Bigar:
Chopped mint leaves 1 bunch
Chopped coriander 1 bunch
Clarified butter 2 cups
Chopped onion 2
Lemons 4
Chopped green chilies 6
All spice powder 1 tbsp
Cumin seeds 1 tbsp
Chopped ginger 2 tbsp
Method:
In a pan, add in 1 kg meat, 1 cup clarified buttre or oil, 2 tbsp ginger garlic paste, 1 tsp all spice powder, 1 tbsp red chili powder, 3 chopped onions, 1 tsp turmeric, 1 ½ tbsp coriander powder and some salt. Boil wheat and keep on moving the spoon also add in ¼ tsp soda bi carbonate. When the wheat is cooked, add in meat and cook it on a low flame. When both the ingredients are well cooked together, add in 1 cup boiled and blended gram lentil. Simmer it. Add in 1 bunch chopped mint leaves, 1 bunch chopped green coriander, 6 chopped green chilies, 2 tbsp chopped ginger and 1 tbsp all spice powder. Cook it. Then add in 2 cups of clarified butter or oil in a frying pan and fry onions till they are golden brown. Take the fried onion out. Serve haleem with lemon and fried onion.

CHAPLI KABAB
Ingredients:
Beef Mince 1 kg
Chopped Tomatoes 2
Egg 3
Chopped Green Chilies 4
Chopped Mint leaves ½ bunxh
Crushed black pepper 1 tp
Coriander seeds 1 tbsp
Cumin powder 1 tbsp
Cumin 1 tbsp
Pomegranate Seeds 2 tbsp
Red Chili ½ tbsp
Maize Flour 2 tbsp
Red chili flakes ½ tbsp
Oil/ clarified butter as required
Salt to taste
Method;
In a bowl take mince and add in 1 tbsp coriander seeds, 1 tbsp cumin. Add in 2 tbsp pomegranate seeds (crushed). Add in 1 egg, ½ tbsp red chili powder, 2 tbsp maize flour, chopped green chilies, 1 tsp crushed black pepper, 1 tsp red chili flakes some salt and grinded masala. Cover it and refrigerate it for half an hour. Fry two eggs and add it in the batter. Heat some oil in the pan and add in kababs and shallow fry them. Once fried take them out and keep it on a tissue paper. Serve it with raita and chutney.

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LEG ROAST
Ingredients:
Mutton Leg 1 ½ KG
Yogurt ½ kg
Ginger powder 3 tbsp
Salt to taste
Crushed black pepper 1 tbsp
Lemons 5
Raw papaya paste 3 tbsp
Soya sauce 1 tbsp
White vinegar 1 cup
Corn flour 2 tbsp
Oil as required
Method:
Remove the bone from the meat and put cuts on it. Wash it and add in 3 tbsp ginger powder, 5 lemon juice, 3 tbsp papaya paste and salt. Use fork to let Masala be on the whole meat place. Now keep it marinated for 2 hours. Cook it in the same pan on a low flame. When the meat tenders add in 2 tbsp oil. Then add in 1 tbsp soya sauce and 2 tbsp corn flour (dissolved in some water). Cook it till the greasy sauce is prepared. Simmer it for 15 minutes. Serve it with fried potatoes and tomatoes.

Lasagna

Lasagna pasta 1 packet
Boneless Chicken 1 kg
Mushrooms 1 tin
Tomato puree 1 tin
Mozzarella cheese 1 packet
Cheddar chesse 1 packet
Onion 2
Tomato 3
Crushed black pepper 1 tsp
Carom seeds 1 tsp
Sugar 1 tsp
Ginger garlic paste 1 tbsp
Tikka Masala 2 tbsp
Soya sauce 1 tbsp
Red chilli crushed 2 tbsp
Oil as required
Salt to taste


Tomato 4
Mushrooms 1 tin
Tomato 4
Tomato ketchup 1 small bottle
White vinegar 2 tbsp
Oregano 1 tbsp

For sauce
Milk 1 Liter
White pepper 1 tsp
Butter 2 tbsp
White flour 4 tbsp
Salt to taste



Method:
Cook red chilli and oregano together in a pan. Boil lasagna stripes with 2 tbsp oil. When its boiled take it out and pour little oil to separate each one. Now take a pan add butter in it , put white flour in it and cook it and take it out from the stove. After 5 to 10 minutes add milt and cook it on low flame and sauté it continuously from wooden spoon. When it become thick add salt in it. Dip eggplant pieces in to water with salt for a while and then deep fry it. Add 1tbsp of oil in to a pan and fry onion, tomato, and then add 1 tbsp vinegar and cook it for 2 minutes. Now take a pan put 2 tbsp oil, beef mince, tomato ketchup, ginger garlic paste, Soya sauce, vinegar, and salt and cook it well.
First pour white sauce in a dish then, lasagna strip and mince layer. Than put tomato and onion batter , mushroom, cheese, red chilli crushed and oregano, fried eggplant, tomato paste and ketchup and spread it. Now as same place second layer and from top put shredded mozzarella cheese and bake in oven for ½ an hour.

CHICKEN TIKKA
Ingredients:
Chicken 1 ½ kg
Lemons 4
Oil/ clarified butter 1 cup
Yellow food color as required
White vinegar 1 tsp
Crushed black pepper 1 tsp
Ginger garlic paste 1 tbsp
Red chili powder 1 tbsp
Salt to taste
Method:
Wash the chicken pieces and dry them. Take a bowl and add in chicken pieces, add in 1 tbsp red chili powder, 1 tsp roasted and crushed cumin, ½ cup white vinegar, 1 tbsp ginger garlic paste, 1 tsp crushed black pepper, yellow food color, salt and lemon juice. Keep it for half an hour. Take a frying pan, add in the chicken pieces and cook it on a low flame. When the water dries, put them into bbq sticks and cook it on stove. Brush oil over them and take them out. Add in lemon juice and serve with paratha and puri.

CHICKEN HALEEM
Ingredients:
Chicken 1
Wheat ½ kg
Oil 1 cup
Boiled gram lentil 1 cup
Chopped onion 3
Yogurt ½ cup
Turmeric 1 tsp
All spice powder 1 tsp
Ginger garlic paste 1 tbsp
Red chili powder 1 tbsp
Soda bi carbonate ½ tsp
Salt to taste
For Bigar:
Oil 2 cups
Chopped onion 3
Masala For serving:
Chopped green coriander 1 bunch
Chopped mint leaves 1 bunch
Lemons 8
Chopped green chilies 10
Roasted cumin powder 2 tbsp
All spice powder 2 tbsp
Chopped ginger 4 tbsp
Method:
Wash chicken and boil chicken with 3 cups of water on a medium flame. Add in 1 cup oil, 1 tsp turmeric , 1 tsp red chili powder, salt, 1 tsp turmeric, 1 tbsp red chili powder, salt, 1 tbsp ginger garlic paste, 1 tsp all spice powder and 3 chopped onion. When the water dries, add in ½ cup yogurt and cook it. Wash and soak Wheat in water for 3-4 hours and the cook it in fresh water, add in 2 tbsp oil and keep on stirring it with a wooden spoons, add in ½ tsp soda bi carbonate and cook it. Add in chicken with 2 cups water and cook till everything combines together. Blend boiled gram lentil and add it in the chicken mixture. Cook it for 15 minutes. Add in chopped green coriander, mint leaves, lemon, green chilies and cumin seeds, all spice powder and chopped ginger. Simmer it and in the end, heat 2 cups of oil and add in 3 chopped onion, golden brown it and add it in haleem. Serve hot.

MIRCHOON KA SALAN
Ingredients:
Green chilies ½ kg
Curry Leaves 1
Curry Leaves 1
Tamarind Paste 1 cup
Mustard oil 1 cup
Onion paste 3
Peanuts 6-7
Coconut 1 small piece
Nigella seeds 1 tsp
Turmeric 1 tsp
Ginger Garlic paste 1 tbsp
White cumin 1 tbsp
Poppy seeds 1 tbsp
Sesame seeds 2 tbsp
Coriander seeds 2 tbsp
Salt to taste
For Bigar:
White cumin 1 tsp
Whole Red chili 6
Fenugreek seeds few
Curry Leaves few
Method:
Roast 2 tbsp coriander seeds, 1 tbsp white cumin,1 tbsp poppy seeds, 2 tbsp sesame seeds, 1 small piece of coconut and 6-7 peanuts. Grind them. Take some mustard oil in the pan, and add in ½ kg green chilies fry them and take them out. Add in some fenugreek seeds, 1tsp cumin, 6 red chilies and few curry leaves. Then add in 6 red chilies and few curry leaves. Add in onion and fry them till it is golden brown. Add in 1 tsp turmeric and 1 tbsp ginger garlic paste. Sauté it and add in green chilies, grinded masala, few curry leaves, salt and 1 cup tamarind paste. Cook it on a low flame. When the green chilies soften, and then add in 1 tsp nigella seeds for the top. Simmer it and serve it hot.

CHEESY GARLIC BREAD
Ingredients:
Garlic Bread 1
Grated Cheddar cheese 1 small packet
Crushed black pepper ½ tbsp
Garlic cloves 8
Butter 1 packet
Mushrooms 1 tin
Salt to taste
Chopped Green chilies 6
Method:
Preheat the oven, slice the garlic bread. In a bowl, mix 1 small packet grated cheddar cheese, ½ tbsp crushed black pepper, 1 tin mushrooms and 6 chopped green chilies together. Spread butter over the garlic bread slices, and then put some mushroom mixture over each garlic bread. Grease the baking tray and place the garlic breads on it. Bake it for 5 minutes till it is golden brown. Serve crisp and hot.

CHICKEN TIKKA CHILI FRY
Ingredients:
Chicken Boneless ½ kg
Red chili powder 1 tsp
Roasted and crushed cumin 1 tsp
Ginger garlic paste 1 tbsp
All spice powder ½ tsp
Black pepper ½ tsp
Orange color 1/3 tsp
Chinese salt ½ tsp
Yogurt 2 tbsp
Lemon Juice 2 tbsp
Salt to taste
For Sauce:
Chopped capsicum 1
Onion 1
Tomato 1
Chopped green chilies 4
Roasted cumin 1 tsp
Oil 1 tbsp
Crushed black pepper ½ tsp
Chinese salt to taste
Red chili flakes ½ tsp
Lemon Juice 3 tbsp
For Garnish:
Chopped Green Coriander 2 tbsp
Butter 2 tbsp
Chopped Ginger 2 tbsp
Method:
In ½ kg boneless chicken add in 1 tsp red chili powder, 1 tsp roasted and crushed cumin, 1 tbsp ginger garlic paste, ½ tsp black pepper, 1/3 tsp orange color, ½ tsp Chinese salt, 2 tbsp yogurt, 2 tbsp yogurt, 2 tbsp lemon juice and some salt. Marinate chicken for an hour. Take 2 tbsp oil in the pan and add in the marinated chicken. Cook it till its water dries. Give a coal burn to the chicken.
To make sauce, add in 2 tbsp butter in the pan, add in 1 tbsp oil. Add in 1 chopped capsicum, 1 chopped onion and fry them for 2 minutes. Then add in 2 tbsp chopped ginger, 4 chopped green chilies, 1 onion, 1 tsp roasted cumin, ½ tsp crushed black pepper, ½ tsp Chinese salt, ½ tsp red chili flakes and 3 tbsp lemon juice. Add in the cooked chicken. In the end, add in tomatoes. Simmer it for 2 minutes. Then add in 2 tbsp chopped green coriander, butter and chopped ginger. Serve it.

GOLA KABAB
Ingredients:
Beef Mince ½ kg
Bread slices 2
Lemons 3
Chopped Green chilies 4
Chopped Green Coriander ½ bunch
Oil ½ cup
Crushed black pepper 1 tsp
Raw papaya paste 1 tbsp
Gram Flour 2 tbsp
Chopped Ginger 2 tbsp
Seekh Kabab Masala 2 tbsp
Fresh Cream 2 tbsp
Red chili Powder ½ tbsp
Salt to taste
Method:
In ½ kg mince, add in 2 tbsp seekh kabab masala and bread slices. Chop them together. Add in 2 tbsp gramflour, salt, ½ tbsp red chili powder and 1 tbsp raw papaya paste. Mix everything well. Make kababs and shallow fry them in the frying pan. When all the kababs are fried, ad in lemon juice on it add in ginger, chopped green chilies, ½ bunch of green coriander and 1 tsp crushed black pepper. Cook it for 5 minutes and simmer. In the end, serve it hot.

SWEET CHILI CHICKEN
Ingredients:
Chili Sauce ½ cup
Boneless Chicken ½ kg
Tomato Ketchup 2 tbsp
Green Coriander 1 bunch
Eggs 2
Brown Sugar 2 tbsp
Red chili Flakes 1 tsp
Corn flour 3 tbsp
Crushed black pepper 1 tsp
Soya Sauce 1 tbsp
Vinegar 1 tbsp
Green chilies 1 tbsp
Sesame seed oil 1 tbsp
Ginger garlic paste 1 tbsp
Oil as required
Salt to taste
Method:
Wash ½ kg chicken and drain the excess water. Add in salt and crushed pepper, mix them. Dip the chicken pieces in egg and deep fry them till they are golden brown. Take them out and keep them aside. Add some oil in the pan, add in 1 tbsp ginger garlic paste and sauté it. Add in 2 tbsp tomato ketchup, ½ cup chili sauce, 1 tsp red chili flakes, 1 tbsp soya sauce, 1 tbsp vinegar and 2 tbsp brown sugar. Cook it. Dissolve 3 tbsp corn flour in some water, add in the pan and keep on stirring it. In end, add in chicken, add in 1 tbsp sesame seed oil and 1 tbsp chopped green chilies. Dish it out. Sweet chili chicken is ready serve.

DRY BEEF CHILIES (chinese)
Ingredients:
Beef Undercut 1 ½ kg
Garlic 8 cloves
Green chilies 10 -15
Soya sauce 1 tsp
Corn flour 1 tsp
Crushed black pepper 1 tsp
White pepper 1 tsp
Sugar 1 tsp
Chicken cube flour 1 tsp
White vinegar 2 tbsp
Oil 4 tbsp
Sesame seed oil few drops
Salt to taste
Method:
Cut the beef into strips. Add in salt, 1 tsp sugar, 1 tsp crushed black pepper, 1 tsp white pepper, 1 tsp soya sauce, 2 tbsp vinegar, garlic, corn flour and 1 tsp chicken flour and mix it well. Keep it for ½ hour. Add oil in the pan, add in beef strips and stir fry it. In a separate frying pan, add in 1 tbsp oil and stir fry 10-15 green chilies. Add in the green chilies in the beef. In the end, add in few drops of sesame seed oil. Serve hot.

SPICY VEGETABLE CHOWMIEN
Ingredients:
Chopped cabbage 1
Chopped onion 1
Chopped capsicum 2
Chopped carrots 2
Chopped green chilies 6
Bean sprouts 1 cup
Chopped green onion 2 bunches
Noodles ½ packet
Knorr chicken cube 1
Red chilies flakes 1 tsp
Sesame seed oil 1 tsp
Ginger garlic paste 1 tsp
Soya sauce 2 tbsp
White vinegar 2 tbsp
Chili sauce 2 tbsp
Oil 3 tbsp
Salt to taste
Method:
Boil the noodles, add in 2 tbsp oil while boiling, drains the water once boiled and wash them with cold water. Add some oil in them. In a pan, add in some oil and golden brown the onion. Add in 1 tsp ginger garlic paste and fry it. Add in chopped cabbage, chopped capsicum, 2 chopped capsicum, 2 chopped carrots, soya sauce, 2 tbsp white vinegar, salt and chopped green chilies. Cook it for 2 minutes. Add in the noodles. Then add in chili sauce, red chili flakes, knorr chicken cube and some salt. Mix it well. Then add in 1 tsp sesame seed oil. In the end, add in 1 cup bean sprouts and 2 bunch of green onion. Serve hot.

SHAHI QORMA
Ingredients:
Mutton ½ kg
Yogurt 1 cup
Ginger garlic paste 1 tbsp
Degi Red chili 4
White vinegar few drops
Coriander seeds 2 tbsp
All spice powder 1 tsp
Chopped onion 3
Poppy seeds 1 tbsp
Small cardamom 5-6
Almonds 5-6
Salt to taste
Clarified butter/ oil 1 cup
Khewra essence few drops
Method:
Wash Degi chilies, add some vinegar in some water and boil the chilies in it. Once boiled, deseed them, add in 2 tbsp coriander seeds and grind them together. Take 1 cup oil in the pan and add in 3 chopped onions. Fry them till they are golden brown and take them out on tissue paper and let them dry. Marinate mutton with 1 cup yogurt, 1 tbsp ginger garlic paste, 1 tsp all spice powder, crushed onion, salt and red chili paste. Keep it for some time. Now add the marinate mixture in a pan and keep it to cook. When the water dries, add in 2 cups of hot water and cook it till the meat tenders. When the oil separates, add in 1 tbsp poppy seeds, 8 almonds, small cardamom. Add few drops of khewra essence and simmer it. Serve hot.

BADAMI DAHI BARAY
Ingredients:
White lentil 1 cup
Yellow lentil ½ cup
Yogurt 1 kg
Black salt a pinch
Tamarind paste 1 cup
Milk 1 cup
Small onion 1
Garlic cloves 3
Chopped Almonds 8
Ginger ½ inch piece
Soda bi carbonate 1 tsp
Cornflour 1 tbsp
Chopped ginger 1 tbsp
Roasted and crushed cumin 1 tbsp
Sugar 2 tbsp
Sonth ½ tsp
Chaat Masala ½ tbsp
Oil to fry
Salt to taste
Method:
Wash and soak both the lentils in hot water separately. Add in garlic cloves, small onion and grind them. Then add in soda bi carbonate, mix it and keep it for some time. Take yogurt in the bowl, add in salt, 1 tbsp corn flour, 2 tbsp sugar and 1 cup milk. Beat everything. Now take 1 cup tamarind paste, add in ½ tbsp sonth, 1 tbsp cumin and chaat masala. Cook it for 5 minutes and take out the half of the chutney. In the remaining chutney, add in 2 tbsp sugar and make khati methi chutney. When it cools add in some black salt.
Now take oil in the pan, now fry the dahi baray with the prepared batter on a low flame. Once fried put them in the warm water and then take it out and add it in yogurt water. Take a open diah and add in yogurt in the serving dish. Add in the soaked dahi baray. Garnish it with chopped almonds, chopped ginger, chaat masala and khati meethi chutney.

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CHICKEN JHATPAT
Ingredients:
Chicken Fillet 4
Onion 2
Ginger garlic paste 1 tbsp
Capsicum cubes 8
Lemons 2
Whole red chili 8
Crushed black pepper 1 tsp
Roasted and crushed cumin 1 tsp
White vinegar 1 tbsp
Soya sauce ½ tsp
Salt to taste
Sugar 1 tsp
Oil as required
Method:
Cut the chicken fillet in small pieces, add in 1 tbsp ginger garlic paste, 1 tbsp white vinegar, ½ tsp soya sauce and some salt. Cook it for 1 minute. Take ½ cup oil in the pan; add in the marinated chicken and cook it till the water dries. add in 2 lemon juice, 1 tsp roasted and crushed cumin and 1 tsp crushed black pepper. Simmer it. Shallow fry capsicum cubes, onion cubes, whole red chilies in the frying pan. Add in some salt and sugar. Stir fry it and add in chicken. Cook it for 5 minutes. Serve hot

EGG JALFAREZI
Ingredients:
Boiled eggs 4
Capsicum (cubes) 2
Onion 2
Cloves 2
Tomato ketchup 1 cup
Oil ½ cup
Ginger Garlic paste 1 tsp
Red chili flakes 1 tsp
Roasted and crushed cumin 1 tsp
Chili Sauce 2 tbsp
Knorr chicken cube 1
Salt to taste
Method:
Take ½ cup oil in the pan and add in ½ cup oil and 1 tsp ginger garlic paste. Add in 1 cup tomato ketchup, 2 tbsp chili sauce, salt, roasted and crushed cumin, 1 tsp knorr chicken cube and 1 tsp red chili flakes. Take a pan and add in some oil. Sauté capsicum and onion and add it in it pan. Fry the boiled eggs and add it in the frying pan. Dish the Jalfrezi in the dish. Cut the eggs in to two halve and add in the in the serving dish. Serve hot.

POTATO AND CHICKEN CROQUETTES
Ingredients:
Boiled Potatoes 4
Chicken Boneless 6
Eggs 2
Bread crumbs as required
Salt to take
Cheddar cheese as required
Crushed black pepper 1 tsp
White pepper 1 tsp
Oil to fry
Method:
Boil 4 potatoes and mash them. Boil the boneless chicken with black pepper and garlic cloves and boil them . add them in the boiled potatoes. Add in salt and 1 tsp crushed black pepper. Add in the grated cheese. Make small rolls out of it. Dip it the egg, roll them in bread crumbs. Shape it with both hands. Shallow fry them and serve it.

CHEESE KAY PAKORAY
Ingredients:
Cottage Cheese 1 packet
Gram flour 1 cup
Egg 1
Knorr cube 1
Red chili flakes 4
Chopped green chilies 6
Chopped green coriander 1 bunch
Soda Bi Carbonate as required
Yogurt 1 tsp
White cumin 1 tsp
Oil as required
Salt to taste
Method:
Add in 1 cup Gramflour,1 egg, 1 tsp yogurt, soda bi carbonate, 1 bunch green coriander, chopped green chilies, fresh red chilies, white cumin, 1 knorr chicken cube and some salt in a bowl and mix it with luke warm water. Add in 1 packet grated cottage cheese. Heat the oil and deep fry the pakora in the pan till they are golden brown. Take them out on a tissue paper. Serve them hot with Tamarind chutney or tomato ketchup.

QEEMA AUR ALOO KAY KABAB
Ingredients:
Boiled Potatoes 1 kg
Mince 250 gm
Chopped onion 1
Eggs 2
Lemons 2
Chopped green chilies 4
Chopped green coriander 1 bunch
Bread crumbs 1 packet
Knorr chicken cube 1
Crushed black pepper 1 tsp
Red chili flakes 1 tbsp
Ginger garlic paste 1 tbsp
Roasted and crushed cumin 1 tbsp
Turmeric ½ tsp
Oil to fry
Salt to taste
Method:
Boil the potatoes, peel them and mash them. In a frying pan, add in mince, 1 tbsp ginger garlic paste, ½ tsp turmeric, 1 knorr chicken cube and some salt. Cook it. When the water of the mince dries, remove it from the pan and cool it. Now add in 1 tbsp white cumin,1 tsp crushed black pepper, 1 tbsp red chili flakes, 4 chopped green chilies,1 chopped onion and chopped green coriander. Add in lemon juice. Add in chopped potatoes and salt. Grease you hands and spread potato mixture on your hand. Put in the mince filling and cover it with potato and make a kabab. Dip it in egg and roll them in bread crumbs. Deep fry them till they are golden brown. Serve hot with tomato sauce.

CHICKEN BOTI MASALA
Ingredients:
Chicken Boneless Boti ½ kg
Chicken Masala Tikka 2 tbsp
Red chili Flakes 1 tsp
Ginger garlic paste 1 tbsp
Lemons 2
Crushed black pepper 1 tsp
Chopped green chilies 2
Yogurt ½ cup
Oil ½ cup
Chopped green coriander 1 bunch
Salt to taste
Method:
In ½ kg boneless chicken cubes, add in 2 tbsp chicken Masala Tikka, 1 tsp red chili flakes, 1 tbsp ginger garlic paste, 1 tsp crushed black pepper, 1 lemon juice, 2 chopped green chilies and ½ cup yogurt. Mix everything well. Add in some salt and keep it for 5 minutes. Add marinated chicken in the frying pan. Cook till the water dries then add in ½ cup of oil and cook. In the end, add in 1 lemon juice and 1 bunch of chopped green coriander. Serve hot.

BITE SIZE SPRING ROLL

Ingredients:
Roll Wraps 8
Chicken boneless cubes 10
Chopped capsicums 2
Chopped carrots 2
Egg white 2
Bean sprouts 1 cup
Chicken cube flour as required
Chopped green onion leaves ½ cup
Chopped cabbage 1
White pepper 1 tsp
Sesame seed oil 1 tsp
Sugar 1 tsp
Soya sauce 2 tbsp
Vinegar 2 tbsp
Oil to fry
Salt to taste
Method:
Boil chicken boneless cubes. Take 1 tsp sesame seed oil in the pan and add in chicken pieces, cabbage, chopped capsicum, and 2 chopped carrots. Stir fry them. Add in salt and 2 tbsp white vinegar, 1 tsp sugar and chicken cube flour. Cook it for 3-4 minutes and remove it from the pan. Add in 1 ccup bean sprouts and ½ cup chopped green onion leaves. Cut the roll wraps into halves and fill in the mixture. Roll them and bind them with egg whites. Deep fry the rolls till they are golden brown. Serve hot.

HONEY BEEF NOODLES
Ingredients:
Beef Undercut ½ kg
Capsicum 2
Chopped green onion 3
Noodles 1 packets
Crushed black pepper 1 tsp
Roasted sesame seeds 1 tbsp
Oil 1 tbsp
Soya sauce 2 tbsp
white vinegar 2 tbsp
Honey 2 tbsp
Sesame seed oil ½ tbsp
Method:
Make fillets of beef undercut. Boil the noodles and add in 1 tbsp oil. When the noodles are boiled. Drain the water and add in sesame seed oil.
In the pan, add in noodles, 2 tbsp soya sauce and 2 tbsp white vinegar. Sauté it. Add in 2 tbsp hioney and keep on moving the spoon. When the honey is properlyadd in 1 tsp crushed black pepper. In the end, add in 2 chopped capsicum, chopped green onion and 1 tbsp sesame seed oil. Beef honey noodles are ready to serve.

YOGURT STEAMED CHICKEN
Ingredients:
Whole chicken 1
Yogurt 1 ½ cup
Ginger garlic paste 2 tbsp
Crushed black pepper 1 tsp
White vinegar ½ cup
Soya sauce 1 tbsp
Lemons 3
Oil ½ cup
Salt to taste
Method:
Put cuts on the whole chicken and add in yogurt, 1 ½ cup yogurt, 2 tbsp ginger garlic paste, ½ cup white vinegar, 1 tbsp soya sauce and some salt. Keep it for ½ an hour. Put the mixture in the pan and cook on the low flame. Cook it till the water dries. Add in ½ cup oil and 3 lemon juice and 1 tsp crushed black pepper. Simmer for 10 minutes. Yogurt steamed chicken is ready . served it with fries potatoes.

SWEET AND SOUR BEEF CHOWMEIN
Ingredients:
Noodles 1 packet
Undercut ½ kg
Pine apple cubes 1 tin
Chopped garlic cloves 4
Soya sauce 2 tbsp
Brown sugar 2 tbsp
white vinegar 2 tbsp
cornflour 2 tbsp
salt to taste
crushed black pepper 1 tsp
chopped carrot 2
chopped capsicum 2
sesame seed oil 1 tsp
oil 3 tbsp
Method:
Boil the noodles. Drain the water, grease them and keep them aside. Add in 1 tbsp soya sauce, 1 tbp white vinegar and some salt. Leave it for 10 minutes. Take some oil in the pan and add in chopped garlic. Fry it till golden brown. Stir fry the meat. Add in chopped carrots, chopped capsicum, 2 tbsp brown sugar, 1 trbsp soya sauce, 1 tbso vinegar and 1 tsp crushed black pepper and cook it. Add in noodles. Add in 1 tin pine apple chunks and juice. In the end, add in 1 tsp sesame seed oil and serve it hot.

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LEMON CHILI CHICKEN
Ingredients:
Chicken boneless ½ kg
White vinegar ½ cup
Ginger powder 1 tbsp
Salt to taste
Chicken cubes 2
Water 1 cup
Lemons 4
Chopped red chilies 8
Chopped green chilies 8
Crushed black pepper 1 tsp
Corn flour 1 tbsp
Oil ½ cup
Method:
Cut chicken into small pieces, add in vinegar, ginger, salt and keep it for 15 minutes. Add in 2 tbsp oil, chicken and dry the water. Add in red chilies, green chilies and stir fry chicken. On the end, add stock and 1 tbsp corn flour in stock and add it in the chicken. When the stock thickens add in crushed black pepper and serve.

SHAHI QORMA BIRYANI
Ingredients:
Chicken 1
Yogurt 1 cup
Chopped onion 4
Degi Red chilies 4
Lemons 2
Coriander seeds 2 tbsp
Small cardamom 6
Black cumin 1 tsp
Ginger garlic as required
Salt to taste
All spice powder 1 tsp
Oil/clarified butter 1 cup
Fresh milk 1 cup
Yellow food color as required
Saffron a pinch
To boil the rice:
Rice 2 – 2 ½ cups
Mint leaves 1 bunch
Green chilies 4
Small cardamom 3
All spice powder as required
Black cumin 1 tsp
Salt to taste
Method:
Wash and soak 2 ½ cup rice then add in fresh water, ½ bunch mint leaves, 4 chopped green chilies, 3 chopped cardamom, all spice powder, 1 tsp black cumin and some salt. Boil rice. Add in Degi red chilies and few drop of white vinegar and boil it. add in 2 tbsp coriander seeds and degi red chilies and mix it. take 1 cup oil in the pan, add in chopped onion and fry it till it is golden brown. Take half of the onion crush it with ur hand and add it in yogurt, add in red chutney, 1 tbsp ginger garlic paste and 1 tsp all spice powder. Add in chicken in the oil. Cook it till the water of the chicken dries. Add in the yogurt mixture and some salt. Cook it and add in 2 cups of hot water. When the water dries, add in 6 small cardamom and 1 tsp black cumin and simmer it for 10 minutes. Grease the pan and layer the rice at the bottom of the pan add in korma, fried onion, lemon juice and saffron mixed with some milk. Simmer it. garnish it with mint leaves and fried onions. Serve hot.

ALOO MEETHI DAAL
Ingredients:
Potatoes ½ kg
Tomatoes 4
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Turmeric 1 tsp
Salt to taste
Green chilies 4
Curry leaves few
Nigella seeds 1 tsp
Tamarind paste 1 tbsp
For Bigar:
Whole red chilies 4
White cumin 1 tsp
Fenugreek seeds few
Curry leaves few
Oil 1 cup
METHOD:
Peel the potatoes and add in 4 tomatoes and 3 cup water. Boil them. Blend them in the blender. Put the mixtiure in the pan and add in red chili, turmeric, ginger garlic paste, salt and curry leaves along with ginger garlic paste and some slat. Add in curry leaves and green chilies and 1 tbsp tamarind paste. Whne the green chilies are cooked add in lentil and 1 tsp nigella seeds. Add in 1 cup oil and red cilies and 1 tsp cumin seeds, fenugreek seeds . simmer and serve hot.

KALI MASOOR AND MURGH BIRYANI
Ingredients:
Chicken 1 ½ kg
Rice 1 kg
Black lentil 1 cup
Yogurt 1 cup
Oil 1 cup
Mint leaves 1 bunch
Small cardamom 4
Chopped onion 4
Lemons 6
Green chilies 8
Whole black pepper 6-8
Black cumin 1 tsp
Butter 1 tsp
White vinegar 1 tbsp
Ginger garlic paste 1 tbsp
Salt to taste
Method:
Wash the lentil and boil it. Take 1 ½ kg chicken and add in 1 cup yogurt, 1 tbsp ginger garlic paste, lemons , 1 bunch mint leaves, 8 green chilies, 4 small cardamom and salt. Boil it without water and remove it from the stove. Heat the oil and add in onion golden fry it and then take them out. Add that oil in the boiled chicken. Boil the rice and add in mint leaves, 1 tsp black cumin, green chilies, salt, vinegar and small cardamom. Once boiled drain the water, Layer the chicken in the bottom and than add fried onion and put another layer of chicken and put rice on the top add in fried onion, lemon juice and keep it on a high flame. After 10 minutes keep it on a low flame serve it from yogurt or raita.

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CHICKEN CHILI SABZION KE SAATH
Ingredients:
Chicken boneless ½ kg
Capsicum (cubes) 2
Onion 2
Chopped carrots 2
Chopped green chilies 4
Kashmiri chilies 4
Garlic cloves 6
Sesame seed oil few drops
Sugar 1 tsp
White pepper 1 tsp
Corn flour 1 tbsp
Chicken cubes flour 1 tbsp
White vinegar 2 tbsp
Soya sauce 2 tbsp
Oil 4 tbsp
Salt to taste
Method:
Hammer the boneless chicken. Ad in 6 chopped garliccloves,1 tbsp soya sauce, 1 tbsp white vinegar, ½ tsp white pepper, 1 tsp sugar, salt, chicken cube flour, and corn flour and keep it for ½ an hour. Take a wok and add in 2 tbsp oil in the pan. Add the marinated vegetables and cook it on the high flame. Add in the chicken, mix it and serve hot.

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CHICKEN CHOPS
Ingredients:
Chicken Legs bones 6
Chicken mince ½ kg
Bread slices 3
Bread crumbs 1 packet
Eggs 3
Soya sauce 2 tbsp
White vinegar 2 tbsp
Boiled potatoes ½ kg
Salt to taste
Crushed black pepper
Chopped green chilies 6
Oil to fry
Method:
Add in salt, 2 tbsp soya sauce and 2 tbsp white vinegar in boneless chicken or mince. Cook it till the water dries. Then add in 3 bread slices and chop trhem together in the chopper. Add in 6 chopped green chilies and ½ tbsp crushed black pepper. Take a hand full of mixture and put them on chicken legs. Cover it with boiled potatoes. Dip them in egg and roll them in bread crumbs. Deep fry them and serve it with tomato ketchup.

YOGURT STEAMED CHICKEN
Ingredients:
Whole chicken 1
Yogurt 1 ½ cup
Ginger garlic paste 2 tbsp
Crushed black pepper 1 tsp
White vinegar ½ cup
Soya sauce 1 tbsp
Lemons 3
Oil ½ cup
Salt to taste
Method:
Add in yogurt, ginger garlic paste, vinegar, soya sauce and salt. Keep it for half n hour. Cook it on a low flame. When the water driesadd in oil, lemon juice, crushed black pepper and simmer for 10 minutes. Serve hot

Stir fried wings with mushrooms
Ingredients
Chicken wings 8
Mushrooms 1 tin
Egg white 2
Capsicum 2
Corn flour ½ cup
Flour ½ cup
Baking powder 1tsp
Sugar 1tsp
Ginger garlic paste 1tsp
Soya sauce 2tbso
White vinegar 2tbsp
Oil a s required
Salt as required

Method:-
Wash the chicken wings and place in a colander to drain the excess water
Cat the wings with 1tsp ginger garlic paste and salt a s required and steam the wings in a steamer
In a bowl mix together the corn flour, flour, baking powder, salt and sugar .Dredge the chicken wings in this mixture
Heat oil in a wok and fry the wings till golden brown in color
Ina separate pan add a few tbsps of oil ,add in the sliced mushrooms, capsicum , soya sauce and vinegar and sauté
Place the wings’ in a platter and serve with the sautéed mushrooms and capsicum

ALOO MEETHI DAAL
Ingredients:
Potatoes ½ kg
Tomatoes 4
Red chili powder 1 tbsp
Ginger garlic paste 1 tbsp
Turmeric 1 tsp
Salt to taste
Green chilies 4
Curry leaves few
Nigella seeds 1 tsp
Tamarind paste 1 tbsp
For Bigar:
Whole red chilies 4
White cumin 1 tsp
Fenugreek seeds few
Curry leaves few
Oil 1 cup
METHOD:
Peel the potatoes and add in 4 tomatoes and 3 cup water. Boil them. Blend them in the blender. Put the mixtiure in the pan and add in red chili, turmeric, ginger garlic paste, salt and curry leaves along with ginger garlic paste and some slat. Add in curry leaves and green chilies and 1 tbsp tamarind paste. Whne the green chilies are cooked add in lentil and 1 tsp nigella seeds. Add in 1 cup oil and red cilies and 1 tsp cumin seeds, fenugreek seeds . simmer and serve hot.

VEGETABLE DUMPLING IN HOT GARLIC SAUCE
Ingredients:
Boiled Potatoes 4
Boiled carrots 1
Peas 1 cup
Rice flour 2 tbsp
Crushed black pepper 1 tsp
Salt to taste
Bread crumbs ½ cup
Egg white 2
Corn flour `1 tbsp
Chicken cube flour 1 tbsp
Oil as required
For Garlic sauce:
Stock 2 cups
Corn flour 2 tbsp
Chopped garlic 4 cloves
Soya sauce 2 tbsp
White vinegar 2 tbsp
Salt to taste
Fresh red chilies 4
Chopped green chilies 4
Sesame seed oil 1 tsp
Mix 4 boiled potatoes and 1 boiled carrot and chop them. Chop 1 cup peas. Now add 2 tbsp rice flour, ½ cup bread crumbs, 1 tbsp corn flour, salt, 1 tap crushed black pepper and 1 tbsp white flour with chicken cube. Mix it well. Make small balls out of it. Dip them in egg white and deep fry them when golden brown. Add stock, chopped garlic, 2 tbsp soya sauce, 2 tbsp white vinegar, salt, whole red chilies and 4 chopped green chilies in a cooking pan. Separately, dissolve 2 tbsp corn flour in some water and add that gradually in the stock. Stir it continuously till it thickens. Add in vegetable balls and sesame oil. Serve it hot.

CHICKEN SATAY WITH PEANUT SAUCE
Ingredients:
Boneless Chicken ½ g
Turmeric 1 tsp
Brown sugar 1 tbsp
White cumin 1 tsp
Garlic 4 cloves
Coriander seeds 1 tbsp
Salt to taste
FOR PEANUT SAUCE:
Peanuts 1 cup
Lemon juice 1 tbsp
Garlic 2 cloves
Peanut butter 4 tbsp
Brown sugar 1 tbsp
Chili sauce 1 tbsp
Soya sauce 1 tbsp
Chopped coriander 1 tsp
White cumin 1 tsp
Low fat Milk 2 tbsp
FOR GARNISH:
Green coriander 1 bunch
Salt to taste
Method:
Hammer ½ kg boneless chicken, add in 1 tsp turmeric, 1 tbsp brown sugar, 1 tsp cumin seeds, 4 garlic cloves, 1 tbsp coriander seeds and salt. Keep it for ½ an hour. Put them in shashlik sticks and grill it. Keep on brushing them with oil till they are golden brown. To make peanut sauce: chop together1 cup peanuts. Take it out in the bowl and then add into chopper, 1 tbsp lemon juice, 2 chopped garlic cloves, 4 tbsp peanut butter, 1 tbsp brown sugar, 2 tbsp milk, 1 tbsp chili sauce, 1 tbsp soya sauce, 1 tsp chopped coriander, 1 tsp roasted and crushed cumin and some salt. Mix this chopped mixture with crushed peanuts and serve.

DAAL SOUP
Ingredients:
Yellow lentil 1 tbsp
Tomato puree 1 cup
Chicken stock 1 ½ cup
Salt to taste
Crushed black pepper 1 tsp
Parsley as required
For stock:
Chicken bones as required
Garlic cloves 4
Black pepper 4
Water 2 cups
Method:
Wash chicken bones and put it in the pan, add in water , 4 black peppercorns, 4 garlic cloves and some salt. Cook it till it boils. Wash and boil the yellow lentil separately. Add the boil lentil in the stock and and blend it. Put it in the pan and add in 1 cup tomato puree. Cook it. Add in some salt, 1 tsp margarine, and 1 tsp crushed black pepper. cook it for further 2-3 minutes. Pour them in bowl and serve hot.

BIHARI QEEMA
Ingredients:
Beef Mince ½ kg
Yogurt 1 cup
Big cardamom 2
Lemons 2
Chopped onion 2
Whole red chilies 3
Green chilies 4
Small cardamom 6
Mint leaves ½ bunch
Yogurt ½ cup
Coriander seeds 1 tsp
White cumin 1 tsp
Chick peas 1 tbsp
Ginger garlic paste 1 tbsp
Bihari masala 1 tbsp
Oil 2 tbsp
Salt to taste
Method:
grind together, 3 red chilies, 1 tsp coriander seeds, 1 tsp white cumin, 6 small cardamom, 1 tbsp black chick peas, and 2 small cardamom in the grinder. Add in 2 tbsp oil in the an, and add in onion. Fry it till they are golden brown. Take it out an dkeep it aside then add in ½ kg mince , salt , 1 tbsp ginger garlic paste, grinded masala 1 tbspbihari masala, 1 cup yogurt, 2 lemon and 4 green chilies. Mix it and add it in the pan. When the water dries dish it out and garish it with fried onion, mint leaves and serve.

DHABA CHAPLI KABAB
Ingredients:
Beef/mutton mince ½ kg
Eggs 1
Chopped tomatoes 2
Beaten eggs 2
Chopped green chilies 3
Chopped mint leaves 1 bunch
Corn flour 1 cup
Crushed black pepper 1 tsp
Red chili flakes 1 tbso
Yogurt cream 2 tbsp
Pomegranate seeds 2 tbsp
Oil to fry
Salt to taste
Method:
• Soak 2 tbsp pomegranate seeds in water. Take ½ kg beef/mutton mince in the pan and add in cream, salt, 1 tbsp red chili flakes, crushed black pepper, chopped green chilies and 1 bunch mint leaves.
• Crush the pomegranate seeds and add it in the mixture.
• Cook 2 beaten eggs and acut them into pieces. Add them in mince.
• Add in 1 raw egg and 2 chopped tomatoes. Grease your hand and make kababs out of it.
• Shallow fry them from both the sides.
• Kababs are ready to serve.

DHABA CHICKEN KARAHI
Ingredients:
Chicken ½ kg
Tomatoes ½ kg
Oil ½ liter
Green chilies 5
Salt to taste
Crushed black pepper 1 tsp
Crushed cumin 1 tsp
Ginger garlic paste 1 tbsp
Chopped ginger 1 tbsp
Red chili flakes 1 tbsp
Method:
• Take ½ liter oil in the pan and add in ½ kg chicken and 1 tsp salt. Cook it till the color of the chicken changes in to golden brown.
• Add in 1tbsp ginger garlic paste and cook it further.
• Cut ½ kg tomatoes into halves and add them into the chicken. Cover it and cook it for 10 minutes.
• When the tomatoes soften. Take out the peel of the tomatoes.
• Then add in 1 tbsp crushed red chili and cook it for further 3-4 minutes.
• Add in 1 tsp crushed black pepper and 1 tsp crushed cumin. Mix it.
• Cut the green chilies from the middle and add it in the karahi and add chopped ginger.
• Dhaba Karahi is ready. garnish it with ginger and serve.

PUNJABI KHEER
Ingredients:
Fresh milk 1 liter
Sugar 1 tsp
Rice 3 tbsp
Khoya 250 gm
Saffron 1 pinch
Sugar 2 cups
Boiled almonds & pistachio
Method:
• Grind 6 small cardamom with 1 tsp sugar. Wash and soak 3 tbsp oil rice. Now take 1 liter fresh milk and cardamom. Cook it.
• When the milk thickens add in crushed rice and cold milk. Add in a pinch of saffron and mix it in the thick milk.
• Add in 2 cups sugar and cook it continuously and then close the flame.
• Add in 250 gm khoya and beat it.
• In the end, dish it out, garnish it with almonds and pistachio and serve.

DHABAY KI MASHOOR FRY DAAL CHANA
Ingredients:
Gram lentil ½ kg
Water 1 liter
Salt to taste
Oil ¼ liter
All spice powder 1 tsp
Ginger garlic paste 1 tbsp
Chopped onion 1
Red chili ½ tsp
To fry the dal:
Chopped ginger ½ inch piece
Oil 1 tbsp
Chopped tomatoes 2
Green coriander some
Crushed black pepper ½ tsp
Salt to taste
Chopped ginger to garnish
Green coriander to garnish
Method:
• Wash and soak gram lentil and leave it for 10 minutes. Add in 1 liter water in the pan and heat it.
• When the water turns luke warm add in soaked gram lentil. Boil it for 15-20 minutes. In the end add in some salt and mix it.
• Tale ¼ liter of oil in the pan and heat it. Add in chopped onion and 1 tbsp ginger garlic paste. And fry it.
• Then add in 1 tsp all spice powder and ½ tsp red chili powder. Make a gravy. Add in the boiled gram lentil. Cook it then remove it from the stove and keep it aside.
• To Fry the daal:

DHABA DUM BIRYANI
Ingredients:
Mutton ½ kg
Rice 2 ½ cup
Chopped onion 4
Biryani masala 2 tbsp
Red chili 1 tbsp
All spice powder 1 tsp
Yogurt 1 cup
Coriander seed 1 tbsp
Cumin seed 1 tsp
Black peppercorn 1 tsp
Salt to taste
Green chilies 4
Green coriander ½ bunch
Tomatoes 4 cups
Clarified butter 1 cup
Ginger garlic paste 1 tbsp
Yellow food color as required
Fresh milk 1 cup
Lemons 4
Small cardamom 4
Method:
• Take 1 cup oil in the pan and add in chopped onions. Fry it till they are golden brown. Take out half of the onion.
• Now mix ½ kg mutton with 1 cup yogurt, 1 tbsp ginger garlic paste, 2 tbsp biryani masala, some salt and 1 tbsp red chili powder and keep it aside.
• Add in 1 tsp black pepper corn, 1 tbsp coriander seeds and 1 tsp white cumin, mix it and crush it.
• When the water in the meat dries add in grinded masala and 4 cups tomatoes. Simmer it and add in 4 lemon juice, 1 bunch mint leaves, coriander leaves and 4 small cardamom. Boil it. Now layer the rice in the pan and then add in meat. Repeat the layers and add in 1 cup fresh milk mixed with zarda color. Simmer it.
• Dish it out and serve.

KHATTI MEETHI CHUTNEY

Ingredients:
Tamarind 250 gm
Dry Ginger Powder 3 tbsp
Roasted Cumin Powder 1 tbsp
Jaggery 2 tbsp
Red Chili Flakes 1 tbsp
Black Salt a pinch
Method:
• Soak Tamarind in warm water and take out its pulp.
• Deseed them and add it in the non-stick pan. Add in dry ginger powder, roasted cumin, jiggery and 1 tbsp red chili flakes and cook it on a low flame.
• When the jiggery melts, add in a pinch of black salt.
• Pour it in jar and use whenever it is required.

MIXED PAKORA PLATTER
Ingredient for Mirch Filled Pakoray:
Big Green Chilies 8
Chopped Mint leaves 1 bunch
Chopped green coriander 1 bunch
Egg 1
Gram flour 1 cup
Tamarind paste ½ cup
Yogurt 1 tsp
Red chili flakes 1 tsp
Cumin ½ tbsp
Oil as required
Salt to taste
Ingredients for Chicken Pakora:
Boneless Chicken ½ kg
Gram Glour 1 cup
Egg 1
Soda Bicarbonate 1 tsp
Red Chili Flakes ½ tbsp
Roasted Cumin Powder ½ tbsp
Salt to taste
Marinade for Chicken:
Lemon 1
Crushed Black Pepper ½ tsp
Red Chili Flakes ½ tbsp
Ginger Garlic Paste ½ tbsp
Salt to taste
Ingredients for Palak Pakoray:
Spinach Leaves 10-12
Turmeric ½ tsp
Gram Flour 1 cup
Egg 1
Green Chilies 2-3
Roasted Cumin Powder 1 tsp
Red Chili Flakes 1 tbsp
Salt to taste
Soda Bi Carbonate ½ tsp
Oil to fry
Ingredients for Onion Pakora:
Gram flour 1 cup
Egg 1
Onion s 2
Garlic 2 Cloves
Red Chilies 3
Green Chilies 4
Soda Bi Carbonate as required
Yogurt 1 tsp
Tamarind Paste 1 tbsp
Oil as required
Salt to taste
Method:
Mirch Bharay Pakoray:
In 1 cup gramflour, add in egg, salt, knorr chicken cube and 1 tsp yogurt. Mix it with luke warm water and make a thick paste. Chop together green coriander, cumin seeds and 1 bunch mint leaves in the chopper. Add in sat and tamarind paste. Make a cut on the green chilies and add in the paste in it. Now dip the green chilies in the gram flour batter and deep fry them in hot water. Once golden brown serve them with tamarind chutney.
For Chicken Pakora:
In ½ kg boneless chicken pieces, add in red chili flakes, crushed black pepper, ½ tbsp ginger garlic paste, lemon juice and salt and cook it in the frying pan, till the water dries.. In a bowl, add in gram flour, red chili flakes, ½ tsp cumin powder, salt, soda bi carbonate and egg. Mix it with luke warm water and make a paste.
Put the cooked chicken in the batter and deep fry them in oil.
For palak pakora:
Wash the spinach leaves and soak he in water with turmeric powder. Then take them out and keep them aside. Add in 1 cup gram flour in the bowl. Add in 1 egg, ½ tsp soda bi carbonate, knorr chicken cube and 1 tsp yogurt. Add in the luke warm water and mix them. Add in 1 tbsp red chili, 1 tsp roasted cumin powder, green chilies and salt. Dip the spinach leaves in the batter ad deep fry them. Golden fry them and serve them with chili sauce.
For Onion Rings:
Grind together, green chilies, 3 red chilies, garlic cloves and make a paste. mIx it with onion rings. Dip them in batter and deep fry them.
To serve:
Put all the pakoras in a platter and serve it with chutney.

SPICY CHICKEN ROLLS
Ingredients:
Roll Wraps 1 dozen
Chicken Fillet 2
Chopped Cabbage 1 small Flower
Grated carrots 2
Soya Sauce 1 tbsp
White Vinegar 1 tbsp
Chopped Capsicum 1
Sugar 1 tap
Salt to taste
Chicken Cube Flour 1 tsp
Egg Whites 2
Sesame Seed Oil 1 tsp
Ginger Garlic 1 tsp
Crushed Black Pepper 1 tsp
Oil to fry
Red Chili Flakes 1 tbsp
Method:
• Cook Chicken fillet with 1tsp Ginger Garlic Paste, salt and dry them in its own water.
• In a karahi, take 2 tbsp oil, chicken boti, chopped cabbage, grated carrot and chopped Capsicum. Stir Fry it.
• Add in 1 tbsp soya sauce, 1 tbsp white vinegar, sugar, crushed black pepper, 1 tbsp Crushed red Chili and 1 tsp Chicken cube flour. Mix it and cool it.
• Fill in the mixture in the roll wrap and wrap it with egg white.
• Deep fry them till golden brown.
• Serve with tomato ketchup.

TAMATAR AND HARAY LEHSAN
Ingredients:
Tomatoes ½ Kg
Green Garlic 2
Chopped Green Chilies 6
Curry Leaves Few
Mustard Oil 1 cup
Turmeric 1 tsp
Ginger Garlic Paste 1 tbsp
Red Chili Powder 1 tbsp
Nigella Seeds ½ tsp
Salt to taste
Method:
• Chop garlic and ½ kg tomatoes.
• In a pan, add in 1 cup mustard oil and chopped green chilies, curry leaves, 1 tsp turmeric, 1 tbsp ginger garlic paste, red chili, ½ tsp nigella seeds, chopped garlic and tomatoes. Cook it on a low flame.
• When the water dries add in tomatoes. Cook it on a low flame.
• When the water dries, take it out and serve with parathas.