Chole/Chana Masala

Ingredients:
Chick peas (kabuli chana) -1 cup
Onion -1
Tomato -2
Green chilli -3 or 4
Garlic - 4 or 5
Ginger - small piece
Bay leaves -2 or 3
Red chilli powder -1 tsp (According to your taste)
Turmeric Powder -1/2 tsp
Coriander powder -1 tsp
Garam Masala Powder -1 tsp
Oil -3 tbsp.
Salt to taste
Coriander leaves for garnishing

Preparation:
1.Soak chick peas in water for overnight.
2.Pressure cook chick peas until tender.
3.Cut onion, tomato and green chilli. Grind it smooth paste along with ginger and garlic.
4.Heat oil in a pan and fry bay leaves for 30 secs. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5.Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6.Add water enough to make thick gravy. Bring the gravy to boil.
7.Add cooked chick peas (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
8.Garnish with chopped green coriander leaves and serve hot.

It goes with Roti and Right combination is Poori....

RidgeGourd/Beerakaya Curry

Ingredients:
1 tbsp oil
½ tsp mustard seeds
5-6 crushed garlic cloves
8-10 curry leaves
1 large onion finely chopped
2-3 green chillis slit length wise
3 ridge gourds peeled and chopped into small pieces
1 tsp red chilli pwd
¼ tsp turmeric
¼ tsp coriander pwd
salt to taste
2 cups water
1 small cup milk

chopped coriander leaves for garnish

Preparation:
1 .Pre-heat oil in a cooking vessel. Add mustard seeds and let them splutter. Add the crushed garlic cloves and curry leaves and stir fry for a few seconds.

2. Add the chopped onions and green chillis and sauté till the onions turn light brown color. Add the chopped ridge gourd pieces, combine and cook on medium heat for 5 mts.

3. Reduce heat and cover with lid and cook further for another 7-8 mts. Add red chilli pwd, turmeric pwd, coriander pwd and salt and combine.

4. Add the water, bring to a boil, reduce heat, cover with lid and cook till all the water evaporates.

5. Lastly, on medium flame, slowly add the milk to the curry, while stirring continuously for 3-4 mins or till you get the desired curry consistency. Constantly stir otherwise the milk will curdle.

6. Garnish with fresh coriander leaves and serve with hot rotis or steamed white rice.

PuriLaddu

Ingredients:

Wheat flour - 1 kg

Sugar - 3 cups

Ghee - 2 cups

Cardamom - 6 or 7

Cashewnuts - handful

Preparation:
1.Make puri dough with water and wheat flour.
2.Prepare very thin puris or else it will not be crispy
3.Fry these puris in oil till golden brown and crispy.
4.Crush these puris with hand as far as possible.
5.Grind the crushed puris in a blender into very fine powder.
6.Grind sugar into fine powder along with cardamom.
7.In a large pan add ghee and fry cashew nuts till golden brown.
8.Now mix very well puri powder, sugar and ghee with cashew nuts and proceed making laddus.
9.Stays fresh for a week or so when refrigerated

Carrot Halwa

Ingredients:

Carrot grated – 2 cups

Ghee - 2-3 tbs

Sugar – 1-1/2 cups

Cardamom – 2 no.s
Milk – 2 cups

Cashewnuts – 10 no.s

Raisins – 8 no.s

Preparation:

1.Heat ghee in a pan. Add sugar, cardamom. Keep stirring it until sugar melts.

2.Once sugar gets melted , add grated carrot.

3.Stir well for about 5 min then add Milk.

4.Let it cook for 20 min on low flame.

6.Garnish with fried (in ghee) cashew nuts, raisins.

7.Serve this hot or cold.

Spicy Chicken Biryani

Ingredients:

Chicken - 4 to 6 Leg Pieces

Basmati Rice - 2 Cups

Onion - 1

Green Chillies - 6

Ginger Garlic Paste - 3 tbl spoons

Garam Masala - 1 tbl spoon

Red Chilli Powder - 1/2 tbl spoon

Turmeric Powder - Pinch

Salt - to taste

Curd - 1 cup

Cinnamonstick - 2

Cloves - 4

Cardamon - 3

Biryani Leaves (Bay Leaves) - 3

Water - 3 Cups

Oil - 5 to 7 tbl spoons

Corinader for garnishing

To Marinate Chicken :

1.Clean and wash chicken leg pieces.

2.Now add red chilli powder, salt - 1/4 tbl spoon, turmeric powder - pinch, garam masala - 1/2 tbl spoon, ginger garlic paste - 1 tbl spoon, curd mix them well and marinate for 30 to 45mins.

Preparation:

1.Take Pan and add 5 to 7 tbl spoons oil and heat it. Now add Cinnamon, Cloves,Cardamon biryani leaves, slicely cut onion, green chillies fry it.

2.Now add ginger garlic paste, garam masala, biryani powder fry it.

3.Add chicken pieces in that fry it until it fried well.

4.Then add basmati rice and mix it well

5.Now add water in rice cooker (for 1 glass of rice add 1 1/2 glass water) and add in that already fried chicken pieces and rice.
(Otherwise Pressure Cook for 1 whistle)

Garnish with coriander leaves..

******Yummy Yummy Chicken Biryani is Ready!!!*****

Mango Salad

Ingredients:
1 cup mango cubes
1/4 cup finely chopped onion
1/2 cup finely chopped tomato
few mint leaves finely chopped
1/2 tsp olive oil
few drops of lemon juice
salt a pinch

Preparation:

Mix all ingredients together and serve.