Chicken Leg Roast/Spice Drumstick Roast

Ingredients :-

• Chicken Leg - 5 nobs
• Red chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Coriander Powder - 1 tbsp
• Garam Masala powder - 1 tbsp
• Ginger and garlic paste - 1 tbsp
• Curd - 2 tbsp
• Salt as per taste
• Cumin seeds - 1/2 tbsp
• Cinnamon - 1/2 inch
• Clove - 2 to 3 nobs
• Curry leaves
• Coriander leaves
• Onion(chopped) - 2 medium sized
• Chopped garlic - 1 tbsp
• Tomato (chopped) - 1 large sized
• Oil as per requirement

Method :-

• Wash the chicken leg pieces properly and make slits into the chicken and keep it in a bowl for marination.
• for marination add the chili powder,coriander powder,Turmeric powder, Salt,Curd,Ginger and garlic paste, Garam Masala powder 1/2 tbsp into the Chicken and mix properly for marination and live it for 30 minutes.
• After 30 minutes take a pan and oil for heat.Once oil is hot then add the cumin seeds, clove, cinnamon into it and saute it for few second.
• Then add the curry leaves, chopped Onion and the chopped garlic into the oil and saute it very nicely till the onions became golden brown.
• Once onion change the color then add the chopped tomatoes into it,then add the salt into it and mix it very nicely.
• Once tomatoes became soft then add the marinated Chicken into it and let it mix nicely.
• Then cover the lid and let cook the  chicken pieces in slow flame. Mix it in between  every 5 minutes and allow it for cook properly(10-15 minutes)
• After 15 minutes remove the lid and let it fry for another 5-6 minutes with medium flame.
• Once the mas-alas stick into the chicken and it became dry then add the chopped Coriander leaves into it and switch off the flame.
• Your Chicken leg Roast/Spice Drumstick Roast it ready to eat.serve hot with lemon and onion slices as a stater item.

One-Pot Chicken Curry

Ingredients :-

• Chicken - 500 gm
• Onion - 3 big sized
• Ginger and Garlic paste - 2 tbsp
• Tomato - 1 big sized(chopped)
• Oil - 3-4 tbsp
• Salt - As per taste
• Chili Powder - 2 tbsp
• Turmeric Powder - 1 tbsp
• Curd - 2 tbsp
• Ga ram Masala Powder - 1 tbsp
• Bay leaf - 1 nobs
• Cardamom - 2 nobs
• Cinnamon - 1 small pieces
• Black pepper - 1/2 tbsp
• water as per requirement
• Coriender Leaves(chopped) - 1 tbsp(optional)

Method :-

• Wash the chicken pieces properly and keep it aside.
• Chop onions into slices, take half of onions and fry it till golden brown and keep it aside.
•  Take a vessel , add chicken with all spices ( Sliced onions, ginger garlic paste, chili power, turmeric power, salt,chopped tomatoes, oil, curd, gar am masala ) and mix everything well and marinate it for 30 minutes.)
• Take pressure cooker, switch on the flame, once it is hot, add little oil. Once oil is hot, add bay leaf, cinnamon, cardamom and saute it.
• Then Add marinated chicken   and add little water (as per your gravy requirement) and mix everything properly .
• Then cover the Pressure cooker lid and allow it for 2 whistle and after whistle wait for some time till it cool down .
• Finally Open the lid mix it well (if you want you can add little chopped Coriander leave in to it )  and your One-Pot Chicken Curry is ready to eat.
• Serve hot with Rice or roti and enjoy.

Soya Chunks Curry

Ingredients :-

• Soya Chunks - 150 gm
• Tomato(chopped) - 2 medium sized
• Onion -2 nobs
• Ginger and garlic paste - 2 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin Powder -1/2 tbsp
• Cumin Seeds - 1/2 tbsp
• Coriander Powder -1/2 tbsp
• Garam masala Powder -1/2 tbsp
• Salt as per taste
• Cooking Oil - 5-6 tbsp
• Chopped Coriander leaves - 1 tbsp
• cashew - 10
• Bay leaves - 1 nob
• Fresh Cream - 2 tbsp

Method :-

• Heat 2-3 glass of water in a Pan,once water start boiling then add the soya chunks.
• let it boil for 3-4 mints then remove it from gas and keep it aside.
• For masala take a pan keep it with medium flame,once pan is hot then add 2 tbsp of oil and let it hot.
• Once oil is hot then add the chopped onion and ginger and garlic paste and saute it for few minutes with medium flame.
• Then add the chopped tomato and cashew nuts and mix it nicely,then allow it to cook for few minutes with medium flame.(4-5 mints)
• After 5 mints remove it from flame and keep it aside for cool down.
• Know drain the water from Soya chunk and wash the soya chunk with normal water once again.
• Then squeeze the soya chunks nicely to extract the water and keep it aside in a plate.
• Know switch on the flame add little oil into the pan,once oil is hot then add the soya chunk into and mix it nicely then let it fry with medium flame.(2 mints)
• Now all the fried masala ingredients put it into the blender and make a smooth paste and keep it aside.
• In the same pan add little more oil and let it to heat,once oil is hot then add bay leaf,cumin seeds and fry it for few seconds.
• Then add the chili powder,turmeric powder and saute it with low flame for 2 seconds
• Then add the smooth masala paste into it and mix it nicely.then add the cumin powder,coriander powder,salt into the masala and mix it nicely and let it cook  with medium flame for 4-5 mints.
• Once again mix it nicely then add the fried soya chunks and mix it nicely.
• Again cook it with low flame 3-4 mints.
• Then add 2 glass of water for gravy(as per your Gravy requirement) then mix it nicely then cover the lid and let it cook for 5-7 mints with medium flame .
• After 7 mints remove the lid and leave it with low flame for 2 mints.
• Then add the fresh cream into the gravy and mix it very nicely with low flame.
• At last add the Garam masala into the gravy and mix it nicely then switch off the flame.
• Now your soya chunk gravy is Ready to eat ,finally add some chopped coriander leaves into the curry and serve hot  with Rice or roti.

Prawns Pepper Fry

Ingredients : -

• Prawns - 500 gm
• Pepper corns - 2 tbsp
• Cumin seeds - 1 tbsps
• Cinaman - 1 inch
• Cardamon - 2 Nos
• Dry red chilies - 2 Nos
• Green chilies - 2 Nos ( cut it into slice )
• Onion - 2 medium size ( Finely chopped )
• Crushed garlic ( 3-4 medium sized cloves )
• Ginger garlic paste - 1 tbsp
• Tomato - 1 nobs (Make it Puree) Optional
• Turmeric power - 1/2 tbsp
• Garam Masala powder - 1 tbsp
• Oil
• Salt as per taste
• Curry leaves little
• water

Cooking Method :-

• Wash the prawn and de-vein nicely then add half tbsp of turmeric power and half tbps of salt, marinate it nicely and keep aside
• Take a pan, add two tbsp of oil into it , once oil is hot add the marinated prawns and make it shallow fry and keep it aside. Or you can use raw prawn too.
• For masala, in a blender add cumin seeds and pepper corn and blend it nicely to make a fine power.
• Heat two tbsp of oil in a pan, add whole spices ( cardamon, cinnamon, dried red chilies and saute it for a minute )
• Add crushed garlic, green chilies into it and mix it nicely, in this add chopped onions and fry it nicely till it became golden brown in colour,then add ginger garlic paste,  turmeric power mix it till raw smell go.
• Add tomato puree, ground masala power, garam masala, mix it and cook it for two to three minutes
• Once it starts leaving oil from the masala, add the previously prepared prawns into it, mix it nicely, add some water, curry leaves and cover it with lid and cook it for 10 mins in medium flame.
• Once it is done and the prawns cooked nicely with masala and gravy became thick, then finally add some crushed black pepper on top of it and switch off the flame. ( You can adjust the gravy as per your requirement )
•  Now your Prawns Pepper Fry is ready to eat, serve it with rice or roti as a side dish or you can serve it as a starter.

Chicken in Creamy White Sauce

Ingredients :-

• Chicken - 500 gm
• Onion - 3 nobs big sized
• Curd - 1/2 cup
• Milk - 1/2 cup
• Black pepper - 1 tbsp
• Fresh Cream - 1 cup
• Cashew Nuts - 10-12 nobs
• Oil - 3-4 tbsp
• Ghee - 2 tbsp
• Ginger and garlic paste - 2-3 tbsp
• Tomato Pure - 1/2 cup
• lemon juice - 1 tbsp
• Clove - 2-3 nobs
• Cardamom - 2-3 nobs
• Salt as per taste
• Chat Masala - 1 tbsp
• Garam Masala Powder - 2 tbsp 
• Black Pepper Powder - 1 tbsp
• Kasuri Methi - 1tbsp

Method -

• Wash the chicken pieces with water and keep it aside for marination.
• Take the chicken pieces into a big bowl for marination,then add 1 tbsp of lemon juice,1 tbsp of ginger and garlic paste, 2 tbsp of curd, 2-3 tbsp of fresh cream, 1/2 tbsp of Garam Masala power, 1/2 tbsp of chat Masala, salt. Then mix it well and keep it in fridge for half an hour. 
• For Masala preparation, take sliced onions and cashews fry it with little oil, till the onions are golden brown then keep it aside and let it became cold.
• Take the fried onions and cashews and put it in blender, add half cup of milk and blend it nicely to make a smooth Masala paste and keep it aside.
• Take a pan, add two t bps of oil , once oil is hot then add the marinated chicken pieces and fry it with medium flame till it became fry from both the sides and Masalas became dry.
• Once chicken pieces became golden brown in color then remove it to a plate and keep it aside. 
• In the same pan add another 2 tbsp of oil, once oil is hot, add cardamon, clove and saute it for a minute.
• Add ginger garlic paste into it and saute it till the raw smell go, then add the onion paste , tomato puree into it and mix it nicely for few minute.
• Add curd , salt, Garam Masala power, chat Masala, 1 tbsp of black pepper power and mix it nicely and let it cooked until it leaves oil inside.
• Once Masala cooked properly add little water and fried chicken pieces, fresh cream into it and mix it properly and let it cook for another 5 to 10 minute with medium flame.
• Once chicken cooked nicely and gravy became thick as per your requirement, then add little kasoori methi and mix it, then finally add 2 tbsp of ghee on top and switch off the flame, cover the lid and keep it for few minutes.
• Now your delicious chicken in creamy white sauce is ready to eat, serve it hot with chapati, roti,Nan or as per your choice and enjoy :) 

Chili Garlic Chicken/Garlic Chicken

Ingredients :-

• Chicken - 500gm
• Chopped Onion - 2 medium sized
• Spring Onion - 2 tbsp (optional)
• Lemon Juice - 2 tbsp
• Garlic (peeled) - 25gm
• Dry red chili - 4-5 (soaked with water for 10 -15 minutes)
• Oil - 4-5 tbsp
• Cumin seeds - 1tbspg
• Turmeric powder - 3/4tbsp
• chili powder - 1 tbsp
• Cumin Powder -1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Salt as per taste
• Tomato puree - 1/2 cup

Method :-

• Wash the chicken pieces properly and keep it aside.
• Then for masala paste ,add the garlic and soaked red chili into the blender and blend it nicely to make smooth masala paste and keep it aside.
• For chicken marination add the chili powder,lemon juice,salt,turmeric powder then mix it nicely and keep it aside for 30 minuets.
• Take a pan add oil into it,once oil is hot add cumin seeds let it crackle then add the chopped onions and sauté it for few minutes  till it became golden brown.
• Then add the chili powder,coriander powder,cumin powder,turmeric powder mix it with low flame for 2 minuets.
• Then add the chili garlic paste into the masala and mix it nicely then cook the masala with medium flame till it leaves oil from it.
• Now add the marinated chicken into the masala and mix nicely then cook it for 5-10 minuets with low flame,cover with lid.
• After 10 minuets remove the lid and mix it ,then add the tomatoe puree into the chicken and let it cook for another 10 minutes with medium flame,if required you can add Little salt into it.
• Once chicken is cooked properly and the masala became dry then add the chopped spring onions and switch off the flame .
• Now your Chili Garlic Chicken is ready to eat, serve hot with Roti/paratha .

Butter Chicken

Ingredients :-

• Chicken Skin less - 1/2 kg
• lemon Juice - 1 tbsp
• Salt as per taste
• Cumin Powder - 1 tbsp
• Coriander powder - 1 tbsp
• Garam masala Powder - 1/2 tbsp
• Turmeric Powder - 1/2 tbsp
• Red Chili Powder - 2 tbsp
• Kasturi methi - 2 tbsp
• Ginger and Garlic Paste - 2 tbsp
• Onion(finely chopped) - 2 nobs
• Tomato (pure) -  3-4 nobs
• Oil
• Butter - 3 tbsp
• fresh Curd - 1/2 cup
• Fresh Cream
• Cinnamon - 1 inch
• Cardamom - 2-3 nobs
• Bay leaf - 1 nob
• Cumin seeds - 1/2 tbsp
• Clove -6 nobs
• black Pepper - 8-10 nobs
• Coriander leaves(chopped) - 1 tbsp
• Sugar - 1 tbsp

Method :-

• Wash the chicken under running water properly,then add the lemon juice,curd,little oil,kasuri methi,turmeric powder,ginger and garlic paste,little Garam Masala powder,salt,chili powder and marinate it nicely,then Refrigerate for at least 3-4 hours.
• Know take a pan add 1-2 tbsp of butter and once  the butter became hot then add the marinated chicken into it.
• Fry on high flame till all the moisture evaporates. keep stirring constantly to prevent burning.cook till it is cooked.
• Then transfer the cooked chicken into a plate and keep it aside.
• In the same pan add another 1 tbsp of oil and add Onions and saute it for 2 minutes,then add the ginger garlic paste and mix it,then add the chopped Tomato,Cashew nuts and mix it nicely for 2-3 minutes.
• Then add the salt,chili powder,turmeric powder,Garam Masala powder,little sugar,cardamom,cinnamon,bay leaf,clove,black Pepper and some water into it.
• Then mix the mixture nicely and let it cook with low flame for 10-15 minutes . Then transfer it to a bowl and let it cool down.
• Then Blend the mixture to make a fine puree and keep it aside.
• Know take a pan add 2 tbsp of butter into it once butter is heat add cumin seeds when it start crackling,then add the Masala pure into it and let it cook for 5 minutes.
• When the gravy cook nicely then add the cream into it and mix it nicely,then again let it cook for 2-3 minutes,if required add salt and water as per your gravy requirement.
• Finally add the cooked chicken into it and little kasuri Methi,then let it cook with medium flame for 5-7 minutes till the gravies became simmer.
• Know your yummy Butter Chicken is ready to eat,Garnish it with Cream and chopped coriander leaves and serve hot with Rice/Chapati/Butter Roti as per your choice and enjoy!!!

Veg Fried Rice

Ingredients :-

• Basmati Rice - 2 Cups
• Garlic Chopped - 1 tbsp
• Oil - 2-3 tbsp
• Soya Sauce - 2 tbsp
• Vinegar - 1/2 tbsp
• Salt as per taste
• Crushed Black Pepper - 1 tbsp
• Cumin - 1/2 tbsp (optional)

Vegetables for Fried Rice:-

• Carrots Chopped - 1/2 cup
• Capsicum chopped - 1/3 cup
• Green Beans Chopped - 1/3 cup
• Cabbage Chopped - 1/2 cup
• Spring Onions - 1/4 cup(3-4 tbsp)
• Corn and Peas (all together) - 1/2 cup (optional)
• Onion sliced - 1/2 cup
• Ginger chopped - 2 tbsp

Method :- 

• Wash the rice properly with water and soak it with water for 30 minutes.
• Take a pot add water and let it boil,add little salt and 1 tbsp of oil then add the soaked rice , and let it cook with Medium flame.
• When the rice cook 90 % done then strain it nicely and keep it aside.
• Heat oil into a pan,once oil is hot add the cumin seeds and let it crackle,then add the chopped ginger,garlic and saute it few minutes,we need to brown the garlic.
• Then add the sliced Onions into it and saute for 2-3 minutes .Then add all the Chopped Vegetables along with Corn and little salt and fry it.
• Continuously you have to saute it so that the vegetable cook uniformly and do not get burnt.
• When all the vegetables cooked and yet retain their Crunchiness and crispiness then add Crushed black pepper half and soya sauce,if required salt and mix it nicely.
• Then add the cooked rice into the vegetables and mix it slowly then let it cook for few minutes with low flame.
• When it cooked and the rice will be well coated with sauce and vegetables  then switch off the flame.
• Finally add some chopped spring onions in top and serve hot Veg Fried Rice with any Chinese gravy and enjoy your meal.

Pohala Fish Curry

"Pohala" fish is a common fish in Odisha .we can get it in local market in different size through out the year. This curry is a spicy fish curry prepared with mustard gravy and you can enjoy this curry with hot steam rice.

Ingredients :-

• Pohala fish - 300 gm
• Mustard seeds - 2 tbsp
• Cumin Seeds - 1 tbsp
• Dry red chili - 2-3 nobs
• Garlic cloves - 6-7 nobs
• Onion - 1 big sized(Slice it nicely)
• Tomato - 1
• Potato - 1 (optional)
• Turmeric powder - 1 tbsp
• Salt as per taste
• Mustard Oil(you can take any oil)
• Panch Phuran - 1/2 tbsp
• Chopped coriander leaves - 2 tbsp
• Water as per gravy requirement

Method :-

• Clean and wash the fishes properly and then marinate the fish with little salt and turmeric powder and keep it aside.
• Cut the potato with slices wash it and keep it aside.
• Then we will make the Masala paste,for that take the blender add the mustard seeds,cumin seeds,dry red chili,Garlic cloves add little water and make a fine paste and keep it aside.
• Heat oil in to a pan, once oil is hot then fry the marinated Pohala fishes Very carefully with medium flame till golden fry and keep it aside.
• Fry the Potato sliceses into the same pan for few minutes and keep it aside.
• Now in the same pan we will prepare the Curry.
• In the Same pan add little oil(2-3 tbsp),once oil is hot then add the panch phuran and let it crackle then add the chopped onion and saute it for few minutes.
• Then add the Mustard paste  and mix it nicely,then add the chopped tomato,turmeric powder,salt mix it nicely and cook it with medium flame for  6-7 minutes.
• Then add the fried potatoes into the masala and mix it nicely for 2 minutes.Then add 1 or 2 glass of water mix it and let it cook for few minutes cover with lid.
• Once the Gravy start boiling then add the fried Pohala Fishes and let it cook cover with lid in low flame.
• Once the Potato cook Properly and the gravy will be little bit thick then turn off the gas and garnish with coriander leaves.
• Now your Pohala Fish Curry is ready to eat,serve hot with white steam rice and enjoy. 

Apple Banana Smoothie

Ingredients :-

• Apple - 2 nobs
• Banana - 1 big sized
• Milk - 1 full cup
• Honey - 2 tbsp (you can add Sugar also)

Method :-

• First wash and peel the Apple,Banana and cut into small pieces.
• Then add the chopped Fruits into the Blender ,then add the milk,Honey/sugar then blend it nicely until it smooth.
• Your Smoothie is ready to drink. Pour it into a glass and  serve garnish with little honey.

Lauki Ki Sabji

Lauki Ki Sabji/ Bottle gourd Curry prepared with Mustard Paste . It's beautiful Orissa style Curry as a side dishes for Rice.

Ingredients :-

• Lauki(Bottle gourd) - 1/2 kg
• Potato - 2 nobs
• Arbi - 2 nobs(optional)
• Badi - 1 hand full
• Mustard - 2 tbsp
• Cumin - 1/2 tbsp
• Chili powder - 1 tbsp
• Turmeric powder - 12 tbsp
• Salt as per taste
• Garlic - 10 cloves
• Tomato(chopped) - 1 nobs
• Oil - 2-3 tbsp
• Chopped Coriander leaves - 1 tbsp

Method :-

• Wash the lauki,Potato and arbi,then peeled the skin and chopped it nicely and keep it aside.
• Know add the masala (mustard,cumin,Garlic clove) into the masala and make a fine paste adding with little water.
• Then take a pan add 2 tbsp of oil for heat ,once oil is hot then add 1 tbsp of mustard and let it crackle.
• Once mustard start crackling add the chopped tomato and saute it for few minutes,then add the chili powder,turmeric powder and saute it for 2 -3 minutes.
• Then add the mustard paste into it and mix it nicely,then cook it for 4-5 minutes with medium flame.
• Then add the chopped vegetables into the masala and mix it nicely adding with salt as per taste.
• Then cover the lid and cook it with medium flame for 10 minutes.in between you just need to mix it once or twice.(after 5 minutes add the fried badi and cover the lid )
• Once the vegetables cook nicely and became soft then check the gravy.if its became little thick then switch off the flame.
• Finally sprinkle the chopped coriander leaves in to the curry mix it and serve hot with plain rice as a side dish.

Prawn Biryani

Ingredients :-

• Prawns(medium sized peeled and deveined) - 250 gm
• Basmati Rice - 3 cups
• Potato - 1 medium sized (optional)

(Peeled and cut into pieces.then sallow fry it with little oil and keep it aside)

• Turmeric Powder - 1 tbsp
• Chili Powder - 1 tbsp
• Coriander Powder - 1/2 tbsp
• Cumin Powder - 1/2 tbsp
• Garam masala powder - 1/2 tbsp
• Biryani Masala - 2 tbsp
• Cumin- 1/2 tbsp
• Fried onion - 2 tbsp
• Lemon juice - 1 tbsp
• Ghee - 2 tbsp
• Oil
• Cinnamon stick - 1 inch
• Black pepper corn - 7-8 nobs
• Cloves - 3-4 nobs
• Bay leaf - 1 nob
• Cardamom - 4-5 nobs
• Black cardamom - 1 nobs
• Star anise -1 nobs
• Sahi jeera -1/2 tbsp
• Green chili - 1-2 nobs (sliced)
• Onion sliced - 2 nobs
• Ginger and garlic paste - 2 tbsp
• Chopped tomato - 1 cup
• Curd - 3-4 tbsp
• Chopped coriander leaves - 1 tbsp
• Chopped Mint leaves - 1 tbsp
• Salt as per taste
• Saffron water - 1 tbsp
• rose water - 1/2 tbsp
• Kewra water - 1/2 tbsp
• Ginger cut into strips - 1 inch

Method :-

• wash the prawns with water put prawns into a bowl,add little salt,turmeric powder mix well and keep aside to marinate for few minutes.
• wash the basamati rice then soak it with water for 1 hour and keep it aside.
• Now add 1 tbsp of oil into a pan,once oil is hot add the marinated prawns and sallow fry it with medium flame and remove it into a plate and keep it aside.
• Take water into a big vessel for preparing rice,with water add salt, sahi jeera,little biryani masala,lemon juice,1 tbsp of oil,1/2 of the black peppercorn,clove,cardamom,cinnamon,star anise and let the water start boil.
• Once the water start boiling then add the soak ed rice and let it cook,don't mix. once it cook 80% then switch off the flame and strain the water nicely and the the Rice in side.
• Now we will prepare the gravy,for that add 2-3 tbsp of oil in the pan,once oil is hot then add cumin seeds,black peppercorn,clove, cinnamon, cardamon, Black Cardamom and saute it till fragrant.
• Now add the chopped Onions and saute it for few minutes till golden brown,then add the ginger-garlic paste and saute it till the raw smell go out.
• Then add the chili powder,cumin powder,coriander powder,turmeric powder and mix it nicely.
• Then add the chopped tomatoes into the masala and mix it nicely adding with salt.
• Then add little water water cook the masala nicely till tomatoes became soft and the masala  leaves oil in side.
• Now add the  Curd into the masala cook it with low flame for 2-3 minutes.
• Then add the fried prawns and Potato pieces into the masala and mix well.
• Add biryani masala,1 cup of water,if required salt as per taste then let it cook with medium flame for 5 minutes.
• Then add 1/2 of the chopped coriander leaves,mint leaves,little fried onions and mix well.
• Once Gravy is ready we will set the Biryani for dum. if possible prepare with same pan or you can take big pan as per your requirement.
• Spreed cooked rice on top of the prawn gravy nicely,drizzle some saffron water,kewara water,rose water.
• Then sprinkle chopped coriander leave and Mint leaves,1/2 tbsp of Biryani masala powder and fried onion and drizzle 2 tbsp of ghee on top also.
• Then cover the lid  sealed with wheat flout dough and cook on low heat for 25-30 minutes.
• Finally after 30 minutes your yummy Prawn Biryani is ready to eat .then garnish with fried onions and mint/coriander leaves and serve hot with some Yogurt/raita.

Aloo Gobi Masala (Cauliflower with Potato Gravy)

Ingredients :-

• Cauliflower - 1 medium sized
• Potato - 2-3 nobs
• Onion - 1 large sized chopped
• Ginger and garlic paste - 1 tbsp
• Tomato - 1 finely chopped
• Chili powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Cumin Powder - 1/2 tbsp
• Coriander Powder - 1/2 tbsp
• Garam Masala Powder - 1 tbsp
• Salt as per taste
• Oil - 2-3 tbsp
• Chopped Coriander leaves - 1 tbsp

Method :-

• Cut the cauliflower florets and wash it properly with water and put it with hot water for 5 minutes,then drain the water and keep it aside.
• Then cut the potato like sliced and wash it properly with water and keep it aside.
• heat oil in to pan add the Cauliflower florets and sliced onion and fry it for few minutes with medium flame till the raw smell go off for 4-5 minutes not much.
• Then remove it into a plate and keep it aside .
• Now in the same pan add 2 tbsp of oil for heat,once oil is hot then add the cumin seeds and let it crackle.
• Then add the chopped onion into it and saute it for few minutes ,then add the ginger -garlic paste and saute it for few minutes with medium flame till the raw smell go off be careful don't burn.
• Now add the chili powder,turmeric powder,cumin powder,coriander powder and saute it for 2 minutes.
• Then add the chopped tomato,salt to taste into the masala and saute it .if required you can add little water and let the masala cook nicely .
• When the masala start living oil then add the fried Cauliflower and Potato into the masala and mix it nicely,cover the lid and cook it for 5 minutes with medium flame.
• Then add 1 glass of water into it and mix it very gently,then cover the lid and let it cook till the cauliflower and potato cook nicely.
• When the cauliflower,potato cook nicely and the gravy became little thick then add the garam masala powder and cook for another 5 minutes with low flame.
• Finally add the chopped coriander leaves into the gravy and switch off the flame.
• Now your Cauliflower gravy is ready to eat,serve hot with Plain white rice or roti as per your choice.

Apple Milkshake

Ingredients :-

• Apple - 2 nobs
• Milk - 2cup
• Sugar/Honey - 2-3 tbsp
• Vanilla ice-cream - 2-3 scoop
• Chocolate syrup for dressing

Method :-

• wash,peel and chopped the apples and keep it aside.
• Then take a blender and add the milk,apple pieces,sugar,vanilla ice-cream and blend it nicely until it smooth.
• Pour apple milkshake to a serving glasses,add little vanilla ice-cream and decorate with Chocolate syrup on top and serve chilled.

Dahi wala Chicken Curry

Ingredients :-

• Chicken - 500 gm
• Curd - 1 cup
• Onion chopped - 1 large sized
• Ginger and Garlic paste - 2 tbsp
• Oil - 1/2 cup
• Garam masala powder - 1 tbsp
• Coriander Powder - 1 tbsp
• Cumin Powder - 1 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Salt as per taste
• Clove - 3-4nobs
• Black Peppercorns - 5-6 nobs
• Bay leaves - 1 nob
• Cinnamon - 1 inch stick
• Black Cardamom - 1 nob
• Dry red chili - 2 nobs
• Coriander leaves (chopped) 

Method :-

• wash the chicken pieces,then marinate the chicken with nicely bitten curd,half turmeric powder,salt and keep it aside for 30 minutes.
• Heat oil in a pan,when oil is hot add cloves,cinnamon,cardamom,Bay leaves,black peppercorn,Dry red chilies and saute it for few minutes(3-mints)
• Now add the chopped onion and fry it until golden brown,then add the ginger garlic paste and cook it until the raw smell go.
• Now add the chili powder,coriander powder,cumin powder,turmeric powder and mix it nicely.(if required you can add little water and cook)
• Once masala is done then add the marinated chicken into it and mix well.if needed add the salt into it and mix it properly.
• Cook the chicken with masala until it cook properly with medium flame cover with lid and adding some water as per your gravy requirement.
• When the chicken is well cooked and the gravy become thick then add the garam masala powder and mix it nicely then again cook it for 5 minutes with low flame.
• Finally add the chopped coriander leaves and switch off the heat.
• Your Dahi Wala Chicken is ready to eat ,then serve delicious Dahi wala Chicken/Curd chicken hot with any kind of Roti/Paratha/Rice and enjoy.

Masala Aloo Stuffed Idli

Ingredients :-

• Idli batter - 400 gm
• Boiled Potato - 4-5 nobs
• Curry leaves - 2-3 strings
• Chopped green chili - 2 nobs
• Chopped onion - 1 large sized
• Chopped coriander leaves - 2 tbsp
• Ginger and garlic paste - 1 tbsp (optional)
• Cooking oil - 3 tbsp
• Turmeric Powder - 1/4tbsp
• Salt as per taste
• Tomato finely chopped  - 1 small sized(optional)

Instruction :-

For Stuffing :

• Mash/ grate the boiled potatoes and keep it aside.
• Heat oil into a pan,add curry leaves,chopped green chili,chopped onion and saute it for minutes with medium flame .
• Then add the ginger-garlic paste,and saute it.now add the turmeric powder,chopped tomato,salt and saute it nicely until the tomatoes become soft.
• Then add the Mashed potatoes into the masala and mix it nicely with low flame,then add the chopped coriander leaves and mix it,keep string for few minutes with low flame.
• Now switch off the flame and remove the aloo masala into a plate.
• Now take small portion of  aloo and roll it into your palm and give it to a tiki same and keep it aside.

Idli Process :

• Boil a glass of water in idli pot,in the mean while grease the idli try into little oil.
• Add salt into the Idli Batter and mix it nicely, add 1/2 serving spoon of batter in each mould of idli try.
• Place one aloo tikki in each batter filled mould,then pour 1/2 serving spoon of batter filled on top of aloo tiki.(make sure the tikkis are covered with batter properly)
• Repeat the same process for remaining batter,stuffed idlis are ready for steaming.
• Place the idli try carefully inside the idli pot and cover the lid,and let it cook with medium flame for 12-15 minutes .
• After 15 minutes switch off the flame and make it cool down.
• Then gently take out the idli from try using a spoon.
• Now your stuffed Masala Idli is ready to eat,serve hot with any kind of chutney or Samber as per your choice and enjoy your break fast.

Palak Paneer/Spinach Paneer

Ingredients :- 

• Palak - 200gm
• Paneer - 200 gm
• Fresh Cream - 2 tbsp
• Onion - 1 medium sized
• Ginger and Garlic paste - 1 tbsp
• (you can take Fresh chopped Ginger and garlic cloves)
• Green Chili - 2 nobs
• Tomato -1 nob finely chopped
• Chili Powder - 1 tbsp
• Turmeric Powder -1/2 tbsp
• Cumin Powder -1 tbsp
• Coriander Powder -1 tbsp
• Garam Masala Powder -1 tbsp
• Cumin seeds - 1/2 tbsp
• Salt as per taste
• Oil

Instruction :- 

• Rinse the Palak or spinach leaves very well in running water and keep it aside.
• Boil 1lt water  in a pan,once the water start boiling then add the palak leaves and let it cook for 2-3 minutes.
• Then switch off the flame and strain the  palak leaves and immediate add some cold water or you can put some ice cubes into the Palak and allow  the palak leaves to be in the cold water for a minutes or two,then strain the water and keep it aside.
• Take a pan add 1 tbsp of oil for heat, once oil is hot then add the roughly chopped onion,green chili and saute it for few minutes until it became soft.
• Then add chopped ginger-garlic/ginger-garlic paste into the onion and mix it nicely,Then add the chopped Tomato and little salt,then mix it nicely and let it cook until the tomato became soft.
• When the masala mixture cook then switch off the flame and allow it for cool down.
• Now add the masala mixture with cooked palak and put every thing into a blender jar and make a fine paste.
• Now take the same pan and add 2 tbsp of oil for heat,once oil is hot then whit medium flame add the cumin seeds, chili powder,cumin powder,coriander powder,turmeric powder and mix it nicely.
• Then add the palak mixture paste and mix it nicely and let it cook with medium flame adding with some water.
• When it start boiling then add the fresh cream and mix it with medium flame,then add the paneer pieces into the gravy and let it cook for 2-3 minutes adding with salt as per taste.
• Finally add the garam masala powder into the gravy and mix it nicely,then let it cook for another 2 minutes and keep the gravy as per your requirement.
• Then switch off the flame.your yummy Palak Paneer/Spinach Paneer is ready to eat.
• Garnish the gravy with fresh Cream and some grated paneer , Serve hot with Roti/Paratha and enjoy.

Cauliflower with Fish Curry

Ingredients :-

• Cauliflower - 1 medium sized
• Potato - 2 nobs cut into halves
• Tomato - 1 chopped
• Fish pieces - 4-5 (i am using Rohu fish)
• Onion - 1 large sized chopped nicely
• Ginger and garlic paste - 1 tbsp
• Chili Powder - 1 tbsp
• Turmeric Powder - 1 tbsp
• Garam Masala Powder
• Salt as per taste
• Oil(I am using Mustard Oil)
• Coriander leaves - 1 tbsp 

Instruction :-

• First wash the fish pieces properly then add little salt and turmeric powder,marinate the fish and keep aside.
• Cut the cauliflower with medium pieces and cut the Potato into half pieces,wash it properly and keep it aside.
• Take a kadai/pan add 2 tbsp of oil for hot,once oil is hot then add the marinated fish pieces and fry it nicely from both the aside till golden brown and keep it aside.
• In the same pan add Cauliflower and potato pieces and fry it with medium flame till the raw smell go off  then remove it to a plate and keep it aside.
• In the same pan add little more oil,once oil is hot then add the chopped Onion and saute it nicely.
• When it is translucent then add the ginger-garlic paste and saute it with medium flame.
• Then add the chili powder,turmeric powder and mix it nicely,then add the chopped tomato,little salt into it and mix it.
• If required then add little water and let the masala cook properly and when it start living oil then add the fried cauliflower,potato and mix it with medium flame for 3-4 minutes.
• Now add two glass of water and mix it,then cover the lid and let it boil with medium flame.
• When the gravy start boiling then add the fried Fish pieces ,then cover the lid and let it cook .
• Once the vegetables are well cooked and the gravy thicken slightly then add the garam masala powder and let it cook for another 2-3 minutes. 
• you can keep gravy as per your requirement and switch off the flame.
• Now your Cauliflower with Fish curry is ready to eat.
• Serve hot with rice as a side dishes, garnish with coriander leaves

Brinjal Masala Fry

Ingredients :-

• Brinjal - 3-4 nobs
• Chili Powder - 1 tbsp
• Turmeric Powder - 1/2 tbsp
• Garam Masala powder - 1/2 tbsp
• Gram flour(Besan) - 2 tbsp
• Salt as per taste
• Oil - 2-3 tbsp(as per requirement)

Method :-

• First wash the brinjal properly,then cut it into half(if it's small sized make it 2 pieces,little bigger size means you need to cut it into 4 pieces) and keep it aside with a bowl.
• Then add all the masala into the brinjal,Chili powder,turmeric powder, garam masala powder,salt,gram flour and 1 tbsp of oil into it.
• Then Marinate the brinjal with masala properly and keep it aside for 5-7 minutes.
• Now take a pan add 2tbspof oil for heat,once oilis hot then put the marinated Brinjal very slowly for frying with medium flame.
• Then cover the lid and let it cook 2-3 minutes,Then remove the lid, and fry the brinjal from both the aside until it because golden brown in color and cook nicely.
• Now switch off the flame ,remove the brinjal into a plate and your brinjal Masala fry is ready to eat.
• Serve hot with rice/Roti as a side dish.

Aloo Paratha

Ingredients :-

• Boiled Potato - 2-3 medium sized
• Wheat Flour - 2 cup
• Onion (finely chopped) - 1 medium sized
• Chopped tomato - 1/2 of a tomato (optional)
• Coriander leaves (chopped) - 3-4 tbsp
• Green chili(finely Chopped) - 2 tbsp
• Turmeric Powder - a pinch
• Red chili Powder - 1 tbsp
• Grated Ginger - 1 tbsp (optional)
• Salt as per taste
• Oil as per requirment
• Garam masala - 1 tbsp (optional)
• Water as needed

Method :-

• First prepare dough by taking 2 cup wheat flour,1tbsp oil,and little salt into a bowl.
• Add water slowly little by little and knead smooth and soft dough,then cover it and keep it aside.
• Now we will prepare the stuffing for paratha,for that take the boiled potatoes in a bowl,mash it no chunks of potato and keep it aside.
• Take a pan add little oil for heat,once oil is hot add the chopped onion,green chili,grated ginger and saute it nicely when it start translucent,then add the chopped tomato,chili powder,turmeric powder,salt,garam masala powder,coriander leaves and saute it nicely until it became soft.
• Then add the Mashed Potato into it and saute it nicely so that the masala became mix properly with Potato and the stuffing became ready. Keep it aside until it became cold.
• Once the stuffing became cold then we will prepare Paratha.
• Divide stuffing into equal part and give them a shape of ball,Divide the prepare dough into equal parts,give then a round shape.
• Take little wheat flour for dusting.take one dough ball and coat it with wheat flour and put it into rolling board/roti making boad and roll it out into a circle.
• Then put one portion of stuffing in center of the paratha and warp stuffing ball by lifting all sides of rolled circle towards top.
• Then seal the edges and again slowly give it a round Ball and gently press stuffed ball on rolling boad and dust some dry flour over it.
• Now roll it slowly into a circle like chapati.(do not make it very thin)
• Now take a tawa on heat,once Tawa became hot place the paratha and when it start bubbles then flip the paratha with medium flame.
• Now spreed 1 tbsp of oil all around the paratha and cook it from both the aside for pressing with a spatula.
• Once it became golden brown color from both the aside,then transfer it to a plate .Your yummy Aloo Paratha is ready to eat.
• Serve hot Aloo Paratha with any Pickle/Curd as per your choice and enjoy your Breakfast.

Egg Pakora

Ingredients :-

• Boiled Egg - 4-5 nobs
• Gram Flour(Besan) -1 cup
• Green Chili Finely Chopped - 2 nobs
• Chopped Onion - 1 small sized
• Red chili Powder - 1/2tbsp
• Black pepper powder - 1/4 tbsp
• Baking Soda -1/2 tbsp
• Finely Chopped Coriander leaves - 1 tbsp
• Salt to Taste
• Oil for frying

Method :-

• Remove the skin of boiled eggs and cut each boiled egg into two halves/4 pieces, Sprinkle little salt and pepper on all the pieces of boiled eggs.
• Mix the gram flour,salt,chili Powder,Baking Soda,Chopped green chili,chopped onion into a bowl.
• Then gradually add water into it and make a average consistency.
• Now heat Oil into a pan for deep frying , once oil is hot then carefully dip each egg piece in to the prepared batter and put it into oil.
• Then deep fry all the egg pieces with same process,fry it till it became golden brown from both sides.
• Then remove it from oil and keep it with tissue paper.your egg pakora is ready to eat.
• Serve hot with Green chutney or Tomato sauce and enjoy your snacks.

Chow Mein

Ingredients :-

• Chow Mein - 1 pkt
• Oil - 2-3 tbsp
•  Cabbage (shredded) - 1/2 cup
• Carrot (finely thinly shredded) - 1/2 cup
• Capsicum(finely sliced) - 1/2 cup
• Onion(finely sliced) - 1 cup
• Ginger finely chopped - 1 tbsp
• Garlic finely chopped - 2 tbsp
• Green chili finely chopped - 1 tbsp
• Soy Sauce - 1 tbsp
• Tomato sauce - 2tbsp
• Chili Sauce - 1 tbsp
• Vinegar - 1 tbsp
• Salt as per taste
• Black pepper Powder - 1 tbsp
• Chow Mein Masala - 2 tbsp

Method :-

• Take a big bowl add water for boiling,once it start boiling add a big pinch of salt and 1/2 tbsp of oil and let it boil.
• Then add the Chow Mein into the boiling water,and boil for 4-5 minutes.Chow Mein should be soft but not Mushy.
• Then drain the water,run under running cold water to stop the cooking process.
• Then add little oil and toss the noodles,so they do not stick to each other and keep it aside.
• Now heat oil into a pan  with medium heat.
• Once oil is hot then add the chopped ginger and garlic,then saute it for a minutes.don't burn it.
• Now add the sliced onion and chopped chillis then saute it till it became soft and translucent.
• Then add all the chopped vegetables(Carrot,capsicum,cabbage) with little salt.mix well and cook for 4-5 minutes only. vegetables are just soft,do not overcook it.
• Now add soy sauce,tomato sauce,chili sauce,vinegar and mix it well and let the sauce get heated through medium flame.
• Then add the Black pepper powder,little salt as per taste and Chow mein Masala then mix it nicely.
• Now add the boiled Chow Mein into the vegitable mixture.Then mix it nicely and toss everything together till Chow Mein is coated with sauce mixture well.
• Once Chow Mein is get heated through and mix nicely with masala then turn off the flame 
• Your yummy Chow Mein is ready to eat, serve hot with Tomato/Soy sauce and enjoy.

(If  you want you can add some scrambled egg on top and serve.make it into a different tawal and when you serve just add on top and serve) 

Mutton Dum Biryani

Mutton Biriyani 

Ingredients :-

• Mutton - 500 gm
• Basamati Rice - 500 gm
• Ginger paste - 2 tbsp
• Garlic Paste - 2 tbsp
• Potato (Peeled and cut into halves) - 3 nobs
• Onion - 2 large sized finely chopped
• Tomato(chopped)- 2 nobs
• Curd - 1 cup
• Red chili powder - 2 tbsp
• Turmeric Powder
• Coriander Powder - 1 tbsp
• Cumin Powder - 1 tbsp
• Biriyani Masala Powder - 2 tbsp
• Garam Msala powder - 1 tbsp
• Cinnamon stick - 1 long
• Clove - 4-5 
• Green Cardamom - 5-6 nobs
• Black cardamom - 1 
• Bay leaves - 1-2 pieces
• Javetry - 1/4 tbsp
• Sahi Jeera - 1/4 tbsp
• Saffron - 1 pinch(Soaked in 2-3 tbsp of warm Milk)
• salt as per taste
• Oil 
• Ghee - 2 tbsp
• Green chili - 2-3
• Coriender leaves - 1/2 cup chopped
• Mint leaves - 1/2 cup chopped
• Fried Onion - 1 cup
• Rose water - 1 tbsp
• Kewra Water - 1 tbsp

Method:-

• Wash the mutton properly,then we will do marination...for that take a big bowl add the mutton pieces,add 1 tbsp of oil,ginger paste 1tbsp and garlic 1tbsp paste ,turmeric powder,salt,half biriyani masala,half turmeric powder,coriander powder,cumin powder,curd,green chili then mix it nicely with hand so that the mutton we be well coated with masala.
• Then keep it aside for 1 hour or you can marinate and refrigerated for over night also.
• Now wash the rice and soak it with water and keep it aside.
• Now take a pan add little oil for heat,then add the Potato pieces and fry it  till it became golden brown and keep it aside...
• Now take a pressure cooker add oil for gravy,once oil is hot then add bay leaf,chopped onion and saute it for few minutes till it became golden brown.
• Then add the ginger and garlic paste and saute it for few minutes,then add the chili powder and chopped tomato,salt and mix it nicely till the tomatoes became soft.
• Now add the Marinated Mutton in to the masala and mix it nicely and add little water and pressure cook up to 3-4 whistle.
• Then turn off the heat and leave the cooker for 15-20 minutes.then open the cooker,mix the fried potato into the mutton and keep it aside.
• In the same time take a big pan with water for boiling,adding with sahi jeera,1/2 tbsp of oil,clove,cardamom,cinnamon,javetry,salt,little coriander and mint leave.
• Once water start boiling then add the soaked rice and let it cook till the rice is 70% done.Then take a strainer and strain the rice.
• Now take the big pan and add little ghee,then add little cooked mutton with gravy,then spread half rice into the Mutton.
• Now sprinkle little fried onion,chopped coriander and mint leave,little biryani masala,and little ghee.t
• Then again repeat the same process. add rest off the Mutton with gravy,then layer it with rice,and finally sprinkle with fried onion,Biryani masala,chopped coriander and mint leave,saffron,rose water,kewara water and finally add the Ghee and cover the pan with lid and seal it with atta dough.
• Now take a Tawa keep it with flame,then place the biryani pot  top off the tawa and let it cook with medium flame for 10 minutes and then cook it with lower medium flame for 30-40 minutes.
• After 40 minutes switch off the flame but don't open the lid. Rest it for 5-10 minutes,Then open the lid and slowly mix it and serve from a side,your yummy Mutton Dum Biryani is ready to eat.
• Serve hot with Raita and enjoy your Biryani.