Stuff Bhendi

Ingredients:
12-15 medium bhendi
1 small onion
curry leaves
cumin,
musterd,
hing,
turmaric for seasoning

make masala powder of following ingredients:
1/3 cup roasted penuts
2 tsp roasted sesame seeds
1/3 cup dry coconute
3-4 garlic clove
1 tsp amchoor powder
1 tsp brown suger
2 1/2 tsp chili powder
2 tsp coriender powder
2 tsp cumin powder
1 tsp garam masala
salt to tast

Procedure:
1. Slit bhindi in middle and stuff bhindi with above masala
2. In pan take 2 tbls oil and add ingredients for seasoning
3. add stuff bhindi in it then spinkle some salt and 1/2 tsp chili powder, 1/2 tsp coriender powder
4. place deep dish above the pan and add some water in it and make gas flame lower and cook till it gets tender.

Rajma Masala

Ingredients:
1 cup dry rajma
2 balck elayachi,
1 inch cinnemon,
1/2 inch minched ginger,
3-4 chopped garlic clove,
tsp of salt,
a pinch of baking soda.
1/4 tsp cumin
1/4 tsp musterd
pinch of hing
1 chopped onion
2 tsp tomato past or 1 big tomato purie
1/3 tsp Chili powder
1/2 tsp cumin powder
1/2 tsp coriender powder
2 tsp mdh rajama masala
1 tsp kasoori methi

Procedure:
1. sock 1 cup dry rajma
2. In pressure cooker cook rajma with 2 balck elayachi,1 inch cinneman,1/2 inch minched ginger, 3-4 chopped garlic clove,and a tsp of salt, a pinch of baking soda. make 3 whistles.
3. In pan take oil then add jeera, musterd and 1/2 tsp hing.
4. add chopped onion, 2 tsp tomato past, keep stiring mixture 2-3 min.
5. add 1/3 tsp chilli powder, 1/2 tsp coriender powder, 1/2 tsp cumin powder, and 2 tsp mdh rajma masala.then add cooked rajma
6. before serving add 1tbs kasoori methi

Butter Chicken

Ingredients for chicken marination:
1/2 kg bonless chicken cut into 1 inch pieces
1 tsp tandoori masala
2 tsp curd
salt to tast

Procedure:
1. mixed all above ingredients and keep aside for 6-7 hrs
2. Preheat oven to 350 dgree F and bake chicken for 20-25 min using skewer.

Ingredients for masala:
2 medium onion
2-3 red tomatos
6-7 garlic
1 inch ginger
1 tsp coriender
1 tsp chili powder
1/4 tsp turmaric
3 clove
2 cardamom
3 half inch cinnemon
5-6 cashew
1 tsp poppy seeds
1/4 cup milk
1/4 cup cream
2-3 tsp yogurt
2 tsp butter
2 tsp kasoori methi
1/4 tsp evrest garam masala
1/2 tsp sugar
water or chicken broth
salt to tast

Procedure:
1. Blanch 2 medium size red onion in water for 5-7 min and crush them using mixer( do not make fine past)
2. blanch 3 red tomatoes in water for 5-7min and make fine past.
3. make fine powder of cashews and poppy seeds.
4. make mixture milk, yogurt, cashews and poppy seeds powder.
5. crush garam masala such as cloves, cinnemons, and cardamums.
6. take a pan add 2 tbls oil , and butter and crushed garam masala and fry for 3-4 mins
7. add crushed onions and fry till it gets light brown then add ginger-garlic past and cook for 5 mins.
8. add past of tomatoes and keep stiring for 5-7 mins.
9. add chili powder, coriender powder and 1/4 tsp evrest garam masala cook for 3-4 mins.
10. add mixture of milk, yogurt, cashews and poppy seeds powder and cook for 3-4 mins.
11.add water or chicken broth to make gravy and add salt, sugar as per tast.
12.cut baked chicken into small pieces and put into gravy.11.when gravyy becomes start boiling add crushed kasoori methi and cook for 5 min more.
13.just before serving add cream and close pan lid for 5-7 min. and serve hot with parathas or naan.

Kadhai Paneer

Ingredients:
250 gms Paneer
3 Capsicum
4 Onion
4 Tomato
1 " long piece Ginger
1 tsp Red Chili Powder
2 Bay Leaf
4 Cloves
1 piece Cinnamon
Little Orange Color
4 tblsp Clarified Butter (Ghee)

Procedure:
1. Cut cottage cheese, capsicum in long pieces.
2 Grind onion, tomato, ginger, salt, red chili powder and orange color. 3.Mince cloves and cinnamom.
4. Heat clarified butter in a pan.
5 Add bay leaf, cloves, cinnamon.
6. Then add onion, tomato, ginger paste.
7 Continue cooking it on medium flame till ghee/oil begins to separate. 8.Add paneer and capsicum pieces.
9. Cook on low flame.
10. When the capsicum are done put off the flame.
11. Take off the fire and serve hot.
12. Serve with nan or paranthas..

Chinese Chili Chicken

Ingredients:
1 tsp. Red Chili Sauce
1 pinch Ajinomoto
½ lb. Chicken(boneless)
4 tsps. Soy Sauce
1 tsp. Vinegar
2 tsps. Corn Flour
1 tbsp. All Purpose Flour
1 Egg white
6 nos. Green Chilies
1 tsp. Garlic(chopped)
1 tsp. Ginger(chopped)
2 tbsps. Onion(chopped)
2 tsps. Tomato Ketchup
few drops Food Color(red)
Vegetable Oil for frying

Procedure:
1. Marinate the boneless chicken pieces (one inch cubes) in 2 tsp. Soya sauce, egg white, cornflour and all purpose flour for ten minutes.
2. Mix together soy sauce (1 tsp), vinegar, tomato ketchup, green chili sauce and red food color. Set aside.
3. Deep fry marinated chicken till light brown.
4. Heat 1 tbsp. oil in a wok. Add chopped onions, garlic and ginger and toss for 3-4 minutes.
5. Add fried chicken pieces, Ajinomoto (MSG) and the sauce prepared earlier. Mix and cook for couple of minutes.
6. Add julienned green chilies.
7. Garnish with chopped spring onions

Dudhi Bhopla Thalipith

Ingredients:
1/2 greated dudhi bhopla
2 cup wheat flour
1 cup besan
3/4 cup bajara flour
2 tbs roasted coriender powder
1/2 gram masala (optional)
6-7 galic1 inch ginger
1/2 tsp jeera
4-5 green chilis
1/2 tsp haldi
salt to tast

Procedure:
1. Make past of ginger,garlic,green chilies, coriender leaves, jeera.
2. Mix all dry ingredients,above past, greated dudhi bhopla, salt to tast.
3. If available add choped methi or kasuri methi.
4. Knead a dove of above things, without using water, dudhi leave lots of water. (dove should be like regular chapati dove)
5. Take small portion of dove , make a ball and roll it just like regular chapati using wheat flour.
6. Put rolled thalipith on hot tava and roast both side by apply oil on both the sides.
7. Serve with sweet curd, pickle and thecha.

Tandoori Chicken

Ingredients:
4-5 chicken thigh or chicken breast
Clean Chicken and make 1-2 inch deep slots in chicken.

Marination-1
1 lemon juice
1/2 tsp salt
1 tsp chili Powder

Marination -2
3 tbs yogurt
1 tbs heavy cream
7-8 garlic past
1 and 1/2 inch ginger past
3 tbs tandoori masala
1/2 tsp salt
1/4 tsp red color

Procedure:
1. Apply marination-1 to chicken and keep chicken aside for 2-3 hr
2. mix all ingredients of marination-2 and after 2 hr apply this past to chicken (fill past into the chicken slots properly).
3. keep aside for 5-6 hr or overnight.
4. preheat oven to 400 degree F
5. put aluminium foil on baking try and put grill on baking try and put marinated chicken over it.
6. spray some oil on it and sprinkle some chat masala on it.
7. bake chicken on 400 degree f for 30 min.
8. flip chicken upside down and apply some butter on it and bake it for 30-35.
9. after 30 min broil chicken for 1-2 min.
10. serve chicken tandoori with leamons, onions or salad.