DHORA JI KAY KHATTY AALU

INGREDIENTS

Baby potatoes 1 kg peeled and boiled
Salt 1 tsp
Khatai powder 1 tsp
Roasted and crushed cumin 1 tsp
All spice ½ tsp
Chat masala 1 tsp
Tamarind pulp ½ cup
Sambal oleak 4 tbsp
Oil ½ cup
Curry leaves 20

METHOD
Peel and boil baby potatoes, heat oil add curry leaves, grinded Kashmiri chili paste, salt, khatai powder, cumin, chat masala, all spice, lemon juice, tamarind pulp, cook for 10 minutes and remove.

Chicken Bhajias

INGREDIENTS

Chicken Mince (coarsely chopped) ½ kg
Onion 1 sliced
Coriander leaves 2 tbsp
Green Chilies 3 chopped
Mint 1 tbsp chopped
Egg 1
Salt ½ tsp
Crushed Red pepper 1 tsp
Coriander Crushed 1 tsp
Cumin Crushed 1 tsp
Rice Flour 2 tbsp
Gram Flour 1 cup
Baking powder ½ tsp

METHOD
Mix all together, make into a smooth batter, add chicken mince, mix well, and make into bhajias and deep fry.

CHUTNEY WALY KALY CHANNAY KI CHAT

INGREDIENTS
Black chick peas ½ kg
Soda by carbonate 1 tsp
Oil ½ cup
Onion 1 cup chopped

INGREDIENTS FOR CHUTNEY
Tamarind Pulp 1 cup
White cumin roasted and crushed 1 tsp
Chili powder 1 tsp
Crushed red pepper 1 tsp
Salt 1 tsp
Chat Masala ½ tsp
Sugar 1 tbsp
Water ¼ cup
Chopped Green Chilies 4
Coriander leaves chopped 2 tbsp
Crushed Crackers as required

METHOD FOR CHUTNEY
Put all together in a sauce pan, cook for 10 minutes till thick.

METHOD FOR BLACK CHICK PEAS
Heat oil, add chopped onion, sauté for 5 minutes, add boiled black chick peas with chutney, and cook for 10 minutes. Garnish with chopped onion, coriander leaves, green chilies, 1 tomato chopped, chat masala and crushed crackers.

BASIN AUR BAINGAN K DAHI WARAY

INGREDIENTS
Brinjal 2 cut into rounds
Salt 1 tsp
Chili powder 1 tsp
Turmeric ½ tsp
Cumin roasted and grinded 1 tsp

METHOD
Marinate brinjal slices with all above for 30 minutes.

INGREDIENTS FOR BATTER
Gram flour 1 cup
Salt ½ tsp
Cumin crushed ½ tsp
Chili powder ½ tsp
Turmeric Pinch
METHOD
Make batter beat well, dip marinated brinjal batter and deep fry in fry pan, cool and soak in water for 5 minutes.
FOR TOPPING
Yogurt 1 kg
Salt ½ tsp
Crushed red pepper ½ tsp
Chat Masala ½ tsp

INGREDIENTS FOR BAGHAR
Oil ¼ cup
Curry leaves 20
Red chilies 6 to 8
White cumin seeds 1 tsp

METHOD
Sieve yogurt in muslin cloth, add in salt, crushed red pepper, cumin, spread 1 cup yogurt in a dish, put fried brinjal, top with yogurt, lastly give baghar, serve garnish with chat masala.

Manda Patti

INGREDIENTS:
Plain Flour 1 kg
Salt As per taste
Water As Required While Kneading
Oil 7 tablespoons

METHOD:
Mix flour with salt and knead it. Now make small balls of it, flatten them with the help of rolling pin and dip oil or ghee and make layers after putting one puri after another. Leave it for some time. Now again flatten it with the help of a rolling pin and fry them and open them and later cut them.

CHICKEN BREAD MUFFINS

INGREDIENTS:

Flour 2 1/2 cups
Baking Powder 2 tsp
Baking Soda 1/2 tsp
Salt 1 tsp
Black Pepper Powder 1 tsp
Butter 4 Tbsp melted
Eggs 2 lightly beaten
Cheddar cheese 1/2 cup grated
Butter Milk 3/4 cup
Sweet Corn Cream Style 1 can
Boiled and Shredded chicken 1/2 cup
Cheddar Cheese extra for topping
Paprika Powder for sprinkling

METHOD:
Pre-heat oven at 180C. Grease a cup cake tray with oil. Make butter milk by adding 1- ½ tbsp of white vinegar to 3/4 cup of warm milk. Stir together flour, baking powder, baking soda, salt and black pepper together. Add Cheddar cheese, shredded chicken, butter milk, eggs, sweet corn and melted butter to the flour mixture and mix well. Don’t over mix otherwise the mixture formed will be lumpy. Divide this mixture between cups in the cupcake tray. Sprinkle with extra cheddar cheese and paprika powder. Bake for about 20-25 minutes or until risen and golden.

CATERPILLAR BREAD

INGREDIENTS:

For the dough:
Flour 3 cups
Milk 3/4 cup warm
Powdered milk 2 Tbsp
Egg 1
Sugar 2 Tbsp
Oil 2 Tbsp
Butter 4 Tbsp melted
Instant Yeast 2 tsp
Salt 1 tsp
Warm water as required to make dough
Sesame Seeds for sprinkling
Egg wash
Sliced Black Olives for decoration

Filling:
Chicken Mince 250 gms
Onion 1 small finely chopped
Capsicum 1 finely chopped
Sweet corn 2-3 Tbsp
Tomato paste 3-4 Tbsp
Crushed red chillies 1 tsp
Turmeric 1/4 tsp
Salt 3/4 tsp
Green Chillies 1-2 finely chopped
Yogurt 2 Tbsp
Ginger garlic paste 2 tsp
Oil 2 Tbsp
Coriander leaves 2 Tbsp
Lemon Juice 1 tsp

Method:
-Knead soft dough,, cover and keep it aside until double in size.
-Punch down and divide the dough into four equal balls.
-Roll each ball into a rectangular/ oval shape about quarter inch thickness.
-Add filling on one side of the long side of the rolled dough.
-Fold the dough over the filling to enclose it.

Ghaowla

Ingredients for pan cake
Milk 1 cup
Eggs 2
Flour 1 cup
Sugar 4 tbsp
Baking powder ½ tsp
Pinch of yellow color
Ingredients for filling
Almonds and pistachio chopped 1 cup
Desiccated coconut ½ cup
Elachi powder ½ tsp
Poppy seeds 1 tbsp
Balai 2 tbsp
Method for filling
Mix altogether and keep aside.
Method for ghaowla
In a bowl add altogether Milk 1 cup , Eggs 2, Flour 1 cup, Sugar 4 tbsp, Baking powder ½ tsp, pinch of yellow color mix well, keep aside for 45 minutes, heat non stick fry pan, put 1 laddel full of batter, spread properly adding in 1 tsp oil or ghee on the corners, turn and cook the other side, remove, fill with filling, roll and serve.

Chat pati fried chicken

Ingredients
Chicken 1 kg 12 pieces
Water 1 cup
Chili powder 1 tsp
Lemon juice 2 tbsp
Salt 1 tsp
Cumin roasted and crushed 1 tsp
Ginger garlic 1 tsp
Yogurt 4 tbsp
Ingredients for batter
Gram flour ½ cup
Salt ½ tsp
Crushed red pepper ½ tsp
Baking soda ¼ tsp
Chat masala ½ tsp
Eggs 2 to 3 beaten
Water as required to make batter
Method
Boil chicken with water, chili powder, salt, ginger garlic, lemon juice, crushed cumin till chicken tender and water dries. Remove, cool chicken, dip in batter and deep fry.
Method for batter
Mix eggs, gram flour, seasonings, mix in water into a medium batter. Dip chicken in batter and deep fry.

Khara masaly ka keema

Ingredients
Mince ½ kg (coarsely crushed)
Onion 250 gm coarsely sliced
Crushed garlic 1 tbsp
Ginger julienne 2 tbsp
Whole button red chilies 10
Salt 1 tsp
Mix whole spices 1 tbsp
White cumin 1 tsp
Oil ½ cup
Yogurt ¾ cup
Allspice ½ tsp
Coriander leaves 2 tbsp
Green chilies 2
Method
In a pan add coarsely chopped onion, ginger garlic, button red chilies, mince, salt, whole spices, white cumin and oil, cover and cook till half done then add whipped curd again cover and leave it till done and oil comes on top, lastly add allspice, coriander and green chilies.

Fried bread dahi wadas

Ingredients
Bread slices 8 cut in rounds and deep fried
Yogurt 750 gm whipped
Milk ¼ cup
Salt ½ tsp
Garlic paste ½ tsp
White cumin roasted and crushed 1 tsp
Chat masala 1 tsp
Crushed red pepper 1 tsp
Ingredients for baghar
Oil 3 tbsp
Button red chilies 4 to 6
Crushed garlic ½ tsp
White cumin ½ tsp whole
Chopped coriander and green chilies to garnish
Method
Cut bread slices in round with cookie cutter, deep fry, soak in water for 10 minutes, press well to remove water then arrange in platter, beat yogurt with milk add in salt, garlic paste, white cumin roasted and crushed, pour this over the soaked bread, sprinkle top with chat masala on each fried bread circle, top with crushed red pepper, give baghar, serve garnished with chopped coriander and green chilies.