Ghee Roast Garlic Chicken

Ingredients :-

• Chicken - 1/2kg
• Garlic - 30 cloves
• Onion - 1 medium  sized
• Tomato - 2nobs make purée 
• Chilli powder - 2tbsp
• Turmeric powder - 1tbsp
• Garam masala powder - 1/2tbsp
• Oil - 2-3tbsp
• Ghee - 3tbsp
• Salt as per taste 
• Lemon juice - 2tbsp
• black pepper - 1tbsp crushed 
• Cardamom - 2-3piece
• Cloves - 2-3piece
• Cinnamon stick - 1small piece
• Coriander leaves - 1tbsp chopped for garnish 

Method :-

• First we will marinate the chicken so for that first take half of the garlic and crushed it nicely and keep it aside.
• Then crushed the ginger and sliced onions and keep it aside.
• Then wash the chicken nicely and add the lemon juice,crushed black pepper,half of the crushed garlic , chilli powder,turmeric powder,salt , little oil then mix it nicely and cover it with a lid and Let it marinate for 30 minutes. 
• Take a non-stick pan heat 2tbsp of oil and 1tbsp of ghee then add colves,cinnamon,cardamom and sauté it for few minutes then add the sliced onion and crushed garlic and sauté it nicely till the onions are transparent.
• Then add the marinated chicken in that and mix it properly. And let it cover with a lid and cook for 10-15mints.
• Now chicken will be like half cooked. Then add the tomato purée, if you required you can add salt and mix it properly and again cover it with lid and cook for 15mints.
• Now the chicken must have completely cooked.
• Then open the lid and increase the heat cook the chicken on a high flame till most of the liquid evaporates.
• Then drizzle 2tbsp of ghee on the chicken and cook on high heat and keep frying till you get nice colour on the chicken and the masala has totally stuck on the chicken.
• Now add the chopped coriander and switch off the flame.
• Now your Ghee roast garlic  chicken is ready to eat, so serve hot with rice or roti. Otherwise you can take it as a stater and enjoy.

Watermelon Lemonade

Ingredients :-

• watermelon - 3cups cut into cubes
• Sugar - 1/2 cup
• Lemon juice - 1/4th cup
• Ginger - 1tbsp grated
• Black salt - 1tbsp
• Ice cubes - 1cup
• Black Pepper - 1tbsp crushed
• Soda water - 1 cup (optional)

Method :-

• Take the blender and add all the ingredients into  the blender and grind it nicely.
• Then take a strainer and strain the juice into a bowl nicely.
• Stre it in the refrigerator and serve otherwise
• add lots of ice cubes into a glass then add the watermelon juice half glass and half soda water and serve chilled . 
• you can skip soda water also.  

Dahi Parwal (Pointed gourd with Curd Gravy)

Ingredients :-

• Parwal - 250gm
• Yogurt - 1/2cup
• Onion paste - 1/2cup
• Ginger and garlic paste - 2tbsp
• Turmeric powder - 1/2tbsp
• Chilli powder - 1tbsp
• Salt as per taste 
• Cinnamon sticks - 1piece 
• Cloves -3-4nobs
• Bay leaf - 1piece
• Cardamom - 2-3pieces
• Oil - 2-3tbsp
• Cumin powder - 1/2tbsp
• Coriander powder - 1/2tbsp
• Garam masala powder - 1/2tbsp

Method :-

• Wash the Parwal properly then scrap the Parwal slowly and cut the Parwal  pointed end at both side.
• Then add little salt and turmeric powder and mix it properly and keep it aside.
• Heat oil in a pan and add the Parwal and fry it till little brown color.
• Then transfer the Parwal in to a bowl.
• In the same pan add little more oil and add the bay leaf ,cinnamon,cardamom,clove and sauté it for few minutes.
• Then add the onion paste and fry it till raw smell go off then add the ginger and garlic paste and  again sauté it for few minutes.
• Now  add the red chilli powder,cumin powder,coriander powder aand mix it well.
• Add yogurt and salt to taste and mix it nicely with simmer flame.
• Now the gravy is ready then add the fried parwal into it and mix it well.
• Then add little garam masala and again mix it properly and let it cook for 5-10 minutes.
• Then switch off the flame your Dahi Parwal is ready . serve hot with rice or roti as per your choice.

Vegetable Cheese Omelette

Ingredients : -

• Egg - 4nobs 
• Tomato  - 1 small sized
• Onion - 1 small sized
• Capsicum - 1small piece
• Salt 
• Oil /butter - 2tbsp
•  Cheese  - 1/2 cup grated (you can use mozzarella/proceeds) you can use more cheese.
• Mix herb - 1/2tbsp
• Black pepper powder - 1/2tbsp
• Green chilli -1/2tbsp finely chopped 
• Coriander leaves - 1/2tbsp chopped 

Method : -

• First finely chopped all the vegetables (onion,capsicum,tomato ) like small cube sized and keep it aside.
• Take all the chopped vegetables into a bowl add little salt,little black pepper powder,mix herb,green chilli and half cheese mix it nicely and keep it aside.
• Then take another bowl and broke the eggs and add little black pepper powder,salt and mix nicely into a spoon to get nicely,floppy omelette.
• Then take a pan add oil,when oil will get hot add the egg mixture slowly into the pan and leave it for half cooked with slow flame.
• When the omelette will be half cooked then add the vegetable mixture into the half of the omelette then sprinkle some grated cheese .
• Then flip the other side to cover the vegetables and press it for set and flip it slowly and let it be like 3-4mints .so that tthe cheese will be malte inside and omelette will cook properly from inside.
• Then switch off the flame and take it out into the plate, your yummy mouth watering cheese omelette is ready to eat.
• Serve hot and enjoy .

Triangle Paratha

This is very easy and common recipes in India . Most of people know this and they use to prepare frequently in their house.

Ingredients : -

• Whole wheat flour - 2cup
• Flour(maida) - 1cup (optional)
• Salt - 1/2tbsp
• Oil/ghee - as per requirement 
• Water - 1/2 glass 
• Or you can use 1/2cup of milk also

Method : -

• Take a bowl and add the wheat flour,flour,salt,1tbsp of oil and mix everything properly.
• Then add water/milk slowly little little and mix it properly to make the soft dough then cover it and leave it for 10-15 minutes.
• After 15mints take the dough and knead it once again and take small small amounts give it to the ball shape.
• Now we will prepare the parata so take the Chakala Belan add little wheat/oil and make it like a round shape then then fold it half like half circle, again fold that half circle then see it will come like triangle shape.
• Now press and do it properly to give triangle shape.like prepare all the parathas as per your requirment and keep it aside.
• Then take ta tawa add the parata when aside is little cook then turn it for another side .then add 1tbsp of oil/ghee into the parata and press it let it fry both sides with ghee/oil till little golden colour.
• Then take it out and do all your parathas with same process and keep it with a casserole.
• Your paratha is ready so serve with pickle/curd or any gravy for breakfast.

Egg Masala Gravy

Ingredients : -

• Egg - 4-5nobs boiled and peeled 
• Tomato - 2 nobs and make it purée 
• Onion - 2 medium sized cut into slices 
• Ginger and garlic paste - 2tbsp
• Chilli powder - 1-2tbsp 
• Turmeric powder - 1tbsp 
• Garam masala powder - 1tbsp 
• Cumin powder - 1tbsp
• Coriander powder - 1tbsp
• Kasuri methi - 1tbsp
• Bay leaf - 1piece
• Cardamom - 2-3piece
• Cinnamon - 1piece
• Black pepper powder - 1/2tbsp
• Coriander leaves - 1tbsp chopped 
• Oil as per requirement 
• Salt as per taste 
• Water for gravy 

Method : -

• Take a pan add 2tbsp of oil and allow to heat .  When oil is hot add the boiled and peeled eggs into it and let it fry till golden brown and take it out and keep it aside.
• In the same pan add little more oil and when the oil is hot add the dry spices ( bay leaf ,cinnamon,cardamom) and sauté it for few minutes.
• Then add the sliced onions and sauté it nicely till the onions are transparent, then add the ginger and garlic paste and sauté for few minutes till the raw smell go out.
• Then add all the spices one by one. Chilli powder,cumin powder,coriander powder,turmeric powder black pepper powder and mix it nicely then add the tomato purée again mix it  and let it cook for few minutes.
• Then add the salt,garam masala powder ,add little water and cook for few minutes till the masala cook and start living oil on top .
• Check the masala mixture if it's ready then add the water as per your gravy requirement and let it boil.
• When it starts boiling then add the fried eggs and Kasuri methi . Then cover it with lid and let it cook for 5-10minutes with medium flame.
• Then check your gravy consistency and switch off the flame.your egg masala gravy is ready to eat.
•  Remove it in to a bowl and sprinkle some chopped coriander leaves  and serve hot with any kind of roti/rice and enjoy your meal.

Coriander Chutney

Ingredients : -

• Coriander leaves - 1cup chopped 
• Mint leaves - 1/2cup chopped 
• Ginger - 1/2inch
• Green chilli - 1-2 pieces 
• Cumin seeds - 1/2tbsp
• Salt as per taste 
• Lemon juices - from 1 lemon squeeze and use
• Or you can use 1-2tbsp of tamarind paste 
• Fried chana dal - 1tbsp 

Method :-

• Take the blender to make the Chutney. so,lets start.
• In the blender add the chopped coriander leaves,chopped mint leaves, green chilli,cumin seeds,ginger , fried chana dal,lemon juice and grind it.
• Slowly add little water and blend it nicely to make the fine paste.
• If you need you can add little tamarind paste and add salt mix it nicely.
• You can store it with airtight container and serve whenever you need.

Ghee Rice

Ingredients : -

• Basmati rice - 1cup (soaked into water for 1/2hour)
• Cashew nuts - 5-10 pieces 
• Raisins - 10 pieces 
• Onion - 1nobs cut into slices 
• Cloves - 4nobs
• Cinnamon - 1inch stick
• Cardamom - 5nobs
• Bay leaf - 1nobs
• Star anise - 1nobs
• Green chilli - 1nob cut into slices 
• Ghee - as per requirement 
• Salt as per taste 
• Water - 1 cup 
• Milk - 1/2cup

Method : -

• Take a pan add little ghee and let it hot . When oil is hot add the cashews and raisins and sauté it till golden brown then remove it and keep it aside.
• In the same pan add little more oil then add the whole spices. Cloves,bay leaf ,cinnamon,cardamom, star anise and sauté it for few minutes till the aroma comes.
• Then add the onion slices and green chilli and again sauté it few minutes till the onion comes transporent  then in this add the soaked rice and mix it slowly.
• Then add the water and milk then put salt as per requirement little fried cashews and raisins mix it once again slowly and cover the pot with lid and let it cook for 10 mints with simmer flame.
• In between you need to check the water and after 10 minutes then again make it for 5 minutes without low flame and after that switch off the flame and let it be like that for another 5mints.
• Know your Ghee Rice is ready to eat.
• Serve in a plate adding some fried cashews and Raicy on top with any kind of gravy on your choice and enjoy your meal.

Bread Crumbs

Here I am using the bread wadges. When you are preparing any sandwich or any bread items don't wastage the wadges take it , make it dry and keep it in a box and when it will more then prepare the Bread crumbs. here I did the same.

Ingredients : -

• Bread slices/ bread wedges - as per your requirement 
• Storage box - 1

Method : -

• For bread crumbs you have so many methods are there. Like, you can dry the breads on on sunlight and grind.

Or

• You can roast the breads in tawa/ microwave and when it will be dry then grind it into the blender to make a nice powder then  the store it with a airtight box.
• Whenever you need you can use.

Coconut Chutney

Ingredients : -

• Grated coconut - 1cup
• Fried Chana Dal - 2-3tbsp
• Curd - 1/2cup
• Coriander leaves - 1tbsp chopped 
• Mint leaves - 1tbsp chopped (optional )
• Salt as per taste 
• Green chilli - 2nobs
• Ginger - 1/2inch
• Garlic - 3-4cloves (optional)

For seasoning 

• Curry leaves -1tbsp
• Dry red chilli - 1 or 2 nobs 
• Oil - 2tbsp
• Urad dal and chana dal both together - 1tbsp
• Mustard seeds - 1tbsp

Here I am using panch foran for seasoning you use as your choice.

Method : -

• First we will prepare the chutney paste so for that take the blender and add the grated coconut,fried chana dal,green chilli, chopped coriander , mint leaves ,ginger and garlic then add very little water and blend it nicely to make a thick chutney.
• Then transfer the chutney into a bowl then add the salt and curd and mix it nicely and keep it aside.
• Then we will do the seasoning for that take a small pan add little oil and allow it for heat and when oil is hot then add the dry chilli,mustard seeds,urad dal,chana Dal and sauté it with medium flame. 
• When it's start cracklings then add the curry leaves and sauté it for few minutes and switch off the flame.
• Then add the seasoning into the Chutney and mix it properly . Know your coconut chutney is ready to serve.
• Serve the coconut chutney with any  Dosa/i Dili and enjoy .