Recipe

100 grams Yellow Dal (any dal Tur, massur, urid)
1 Tomato
1 Onion
3 green chillie
1/2 spoon Turmeric
1/2 spoon cumin seeds
1/2 mustard seeds
1 pod garlic

Method -

First put water in vessel (depends on how much thick you want the liquid to be). In this add sliced tomato, onion, Sliced chillies, Turmeric & keep to boil. Let this soak for about 1 hour. Now place this pan on fire and let is boil till the dal becomes very soft. In a separate pan, put 2 spoon oil and add to it mustard, cumin seed and garlic. When it seeds start to crackle carefully add this mixture to the dal which is already on the flame. Let this mixture cook for about 5 min & Indian Yellow dal is ready.

1/2 liter milk
6 spoon sugar
1 spoon corn flour
200 gram fresh green peas (ground to paste)
1 spoon cardamom powder

Method:-

In a vessel add milk, sugar, corn flour, cardamom powder, green peas paste. Mix this well and keep on low flame for 15min. Add cherries or dry fruits of your choice. Remove in pan from fire and let it cool. After cooling keep the mixture in refrigeration for cooling.  Serve cold.

20 table spoon Rice flour
1/4 spoon vanilla essence
10 spoon sugar
1/4 spoon baking powder
1 serving spoon ghee

Method:-

Mix all the above ingredients in a bowl. Make batter by adding milk as required. Mould the batter in the shape of a cylinder and keep in freezer fro 15min.
Remove the batter from  the freezer and cut in slices (biscuit) shape. Arrange these in a plate and sprinkle pea net powder & bake for 15 min in Owen.

1/4 kg Pumpkin in 1 inch cubes
1 spoon shajeera
1 spoon read chillie powder
2 spoon fresh lime juice
5 clove garlic
1/2 spoon jeera powder
1 tomato pulp (mashed tomato)
1/2 spoon sugar
1/2 spoon pepper powder
2 sp olive oil
1/4 spoon turmeric powder
Salt to taste

Method :-

Mix together tomato pulp, olive oil, crushed garlic, chillie powder, shajeera, jeera powder, haldi and salt and keep aside
Heat a pan. Add one spoon olive oil, 1/2 spoon shajeera, 1/2 spoon jeera powder. When the jeera crackles add the pumpkin pieces and mix for 2 to 3 mins. Then add the above mixture and keep on low flame for 10min or till the pumpkin is cooked. Garnish with fresh coriander.

1 Kg Chicken (Cut in small pieces)
1 Onion
3/4 Scrapped coconut
2 sp dry Coriander (Dhania)
6 pieces Cinnamon
6 Cloves
1 sp Shah Jeera
1 sp khas khas
1 sp teel
1/2 jaiphal
2 cardamom
8 green chillies
Method:
Fry the above ingredients (excluding chicken) in 1 spoon oil. Add 1 1/3 inch ginger, 1 pod garlic & grind to a paste.

Wash the chicken and put it in a vessel. To this add one sliced onion, 1/2 sp Turmeric, salt & cook for 15min on slow flame. Next add the ground masala which was kept aside. Continue cooking for another 3 min. Garnish with fresh coriander. Serve with rice.

3/4 kg Basmati rice soak in water for 1/2 hour
A - 5 green chilies
A - 1 pod garlic
A - 10 cloves
A - 4 cardamom
A - 4 inch cinnamon stick
A - 1/2 shaji jeera
A - 1/2 jaiphal
A - 1 inch ginger
A - Cup of fresh coriander leaves
B - 4 sliced onion
B - 2 tomatoes

Preparation - Take 2 serving spoon of oil, fry onion till becomes brown and keep aside. In the same vessel add one spoon of oil, tomatoes. Fry till become paste. Add 2 Maggie cubes, ground masala (A). Fry for 2 min. Add soaked rice. Mix the content for 2min. Add required water. Cook till the rice is done. Garnish with Fried onion and coriander leaves. Serve hot.

1kg pork (cut in small pieces)
A - 1spoon dry coriander
A - 1/2 spoon jeera
A - 3inch cinnamon stick
A - 10 clove
A - 20 black pepper
A - 8 green chilies
A - 8 red dried chilies
A - 1 pod Garlic
A - 2inch ginger
A - lime size tamarind
B - 1/2 spoon turmeric powder
B - Salt to taste
B - 4 onions (Cut in cube size)
B - 3 spoon vinegar

Preparation - Make paste of all the ingredients (A)
In pork meat add ground masala (A) and remaining ingredients (B). Mix it well and keep for marinating for 15 to 30 min. Cook in vessel for 15min. Keep aside and garnish with fresh coriander leaves. Red chilly Pork is ready to serve hot.

1/2 Kg Mutton
3/4 Kg Basmati Rice
8 green chilies
6 cardamoms
10pc cinnamon
8 black pepper
8 cloves
1 spoon shaj jeera
1/2 Jaiphal
1 cup coriander leaves
1sp turmeric
1/2 cup pudina leaves
3 sp curds
2 tomatos
2 onions
3 serving spoon oil
Preperation - Boil mutton with salt, turmeric powder, ginger garlic paste and curds. Keep aside
Boil the rice and keep aside
In a pan put oil and fry onion till become brown.
Make paste in grinder of all the above ingredients except tomato, curds & turmeric
In a vessel add oil, add sliced onion, tomato, fry this well add the ground masala. Let is simmer for 2 to 3 min. When it leaves oil, add mutton which is kept aside.
Take another vessel. Apply ghee on the surface. Then put one layer of Rice, Second layer of cooked mutton. Keep making the layer till you use up all the material that was kept aside. Sprinkle brown onion & pudina (mint) leaves for garnishing.

Ingredients:

1 kg chicken wings  
Juice of a big lime
salt
1 cup maida
2   tbsp cornflour
1 tbsp soya sauce
1 tsp chilli powder
1 tbsp tomato sauce
1 tsp ginger garlic paste 1 egg
oil for deep frying

Method:

1. Pull back the meat from the wings and keep.
2. Add lime juice, salt and keep aside for sometime.
3. In a bowl take maida, cornflour, sauces, salt, chilli powder, ginger-garlic paste and eggs.
4. Mix all this and keep in a bowl.
5. Now dip each wing in this batter and deep fry and serve hot.

Ingredients:

500 gms boneless chicken
1/2 cup maida
1/2 tsp cornflour
salt
1/2 cup water
12 green chillies (cut into rounds)
5-6 garlic flakes

Method:

Take maida, cornflour, salt and make a thick batter using a little water. Add chicken pieces to this and keep for 1/2 an hour.Heat oil and fry green chillies, garlic and remove . In the same oil deep fry chicken and remove.Then mix both together and serve.