Pani Poori

Ingredients:
For poori
½ cup Semolina
1 tbsp All purpose flour
¼ tsp Cooking soda
Salt to taste
Water to make dough
Oil for frying

For pani
½ cup tamarind
½ cup coriander leaves chopped
1 cup mint leaves chopped
4-5 green chilies
½ tbsp cumin powder
Salt to taste
Water to dilute

For stuffing
2 medium size Potatoes
3 tbsp matar
¼ tbsp red chili powder
Salt to taste
1 onion finely chopped

For tamarind chutney (optional)
½ cup tamarind
¼ cup jaggery
1 tbsp sugar
¼ tsp red chili powder
½ tbsp cumin powder
Salt to taste
½ cup warm water

Poori preparation:
· Mix semolina, salt, plain flour cooking soda and add little bit of water and knead well to make soft dough and leave it for 10-15 minutes. (mean time u can prepare pani)
· Make very small balls and roll them into small circles.
· Alternatively roll like big chapattis and make small circles using some bottle cap. Here I used priya pickle bottle cap
· Don’t make too big that we can’t swallow whole keep the rolled pooris under damp cloth
· Heat the oil in a thick bottomed pan and then fry the rolled pooris till puffed and golden brown which appears like spheres...
· Take them out and put them on kitchen paper towel, to get rid of extra oil.
· Store the pooris in an air tight container, after cooling them.

Tangy spicy juice or Pani Preparation:
· Soak the tamarind in a cup of warm water for 15-20 min
· Strain the tamarind out to get thick tamarind water.
· Blend mint leaves, coriander leaves, green chilies with little water to make smooth paste.
· Now mix this blended paste, salt, cumin powder and thick tamarind juice adding water slowly.

Stuffing:
· Boil potato and matar till done, then mash it
· Mix it with chili powder and salt

Tamarind chutney preparation:
· Soak the tamarind in warm water for 15-20 min
· Strain the tamarind out to get thick tamarind juice and add jaggery, sugar, salt, red chili powder, cumin powder.
· Pour the mixture in to a pan and heat for 5-7 minutes on medium flame to melt the sugar and jaggery
· Now the pani poori is ready it’s time to enjoy the taste come we will taste it now

Serve this way
Make a small hole in the center of the poori
Fill one tsp stuffing and ½ tsp chopped onions in to the poori and ¼ tsp tamarind chutney (optional, those who like sweet flavor in it)
Now dip poori in the tangy spicy juice or just pour spicy water into the poori
Gulp it :)
Wow tasty...........
My mouth watering, have to go and gulp.
But bit careful, don’t talk or laugh while eating.........

Keema mattar

Ingredients:

Keema 500gms

peas 200gms

chopped onion 200gms

tomato puree 1cup

jeera 1tsp

ginger-garlic paste 2tsp

curd 2tsp

oil

salt,black pepper(to taste)

Preparation:

Heat oil and add onions in that.Now fry the onions.

Add ginger garlic paste to it.After dat add tomato puree and peas and cook for a while.

Lastly add keema and curd to it and cook for 20 min..

Serve Hot with naan.

Chicken Sweet Corn Soup

Ingredients:

chicken(chopped) 1/2 cup

sweet corn 1 cup

water 3 cups

cornflour 1tbsp

butter 1tbsp

toned milk 1/2 cup

soya sauce 1tbsp

garam masala 1/4 tbsp

salt &black pepper to taste

cream 1tbsp

Preparation:

• Place butter in bowl and melt it.now add chicken pieces,water,salt,garam masala and let it cook for some time(15 min).
• Seperate the chicken pieces from it.
• Add milk,sweet corn and cornflour(mixed in 1/2 cup cold water).cook it till the corn is tender.
• Add the chicken pieces now,soya sauce,cook it for 5 minutes.
• Garnish with Spring onions,beaten cream and serve it hot.

keema kabab(serves 4)

Ingredients:
keema 250gms
chana dal 100gms
onion 1
green chillies 2(chopped)
ginger 1piece
garlic flakes 4
lemon juice 1tbsp
garam masala powder 1/2 tbsp
curd 2tbsp
oil 4 tbsp
salt, black pepper, red chilli powder(to taste)

Preparation:
Wash and soak chana dal for 1 hour.drain excess water.
Boil dal in one bowl and keema in another bowl and keep aside.
Mix all the ingredients together in a blender and make a smooth dough.
Form kababs of the prepared mixture .Heat oil and fry the kababs till golden brown color appears.
Sprinkle with chat masala powder and Serve hot.

TANDOORI CHICKEN (serves4)

(in India, tandoori chicken is cooked in a tandoor (clay) oven, alternatively it can be cooked under a preheated hot broiler)
Ingredients:
8 chicken drumstick, skinned
1 cup yogurt
2 tsp thinly chopped fresh ginger
2 tsp crushed fresh garlic
1 tsp chili powder
2 tsp ground cumin
2 tsp coriander powder
salt to taste
½ tsp red food coloring
1 tbsp tamarind paste
1 cup water
½ cup vegetable oil

To garnish:
onion rings, tomatoes, lemon wedges

Preparation:
Using a sharp knife, make 2-3 slashes in each piece of chicken.
Place the yogurt in a large bowl. Add the ginger, garlic, chili powder, cumin, coriander powder,salt and red food coloring and blend together until well mixed.
Add the chicken to the yogurt - spice mixture and mix to coat well.
Cover and let the chicken marinate in refrigerator for a minimum of 3 hours.
Mix the tamarind paste with the water in a separate bowl and fold into the mixture.
Toss the chicken pieces in the mixture again, cover and let marinate for additional 3 hours.
Preheat the broiler to the medium.
Transfer the chicken pieces to a heatproof dish and brush with vegetable oil
Cook under the preheated broiler for 30-35 minutes, turning the pieces occasionally and basting with any remaining oil, until the meat is tender and cooked through.
Arrange the chicken on a serving dish, garnish with onion rings, sliced tomatoes and lemon wedges and serve with naan.

NON-VEGETERIAN

KEEMA EGG TIKKA






Ingredients:
keema 1/4 kg
eggs 4
garlic paste 1 tbsp
red chilli powder 4 tbsp
garam masala powder 1 tbsp
All purpose flour 1tbsp
cournaflour 2 tbsp
bread powder 4 tbsp
salt
coriander leaves


preparation:

Boil 3 eggs and keep aside.

Mix keema with salt and 2 tbsp redchilli powder and boil it.
Now take boiled keema and add garlic paste,2 tbsp red chilli powder,salt,garam masala powder,all purpose flour,cournaflour and 1 egg(with out boil).
mix all the ingredients well
Now take the boiled eggs and cover the keema mix for the eggs,take bread powder in one plate and coat the keema egg balls with bread powder.
Take oil for deep fry and heat it.after the oil is ready fry the keema egg balls in the oil till it turns to golden brown color.After the balls cool down cut it to half and garnish with coriander leaves.