Masala Pav

Ingredients:

1. Maida - 225 gms
2. Green chilli - 1 chopped
3. Chilli flakes - 1 tsp
4. Cumin - crushed 1 tsp
5. Dry Yeast - 1 tbsp
6. Sugar - 1 tsp
7. Salt - 1 tsp/as required
8. Warm Water - 120-125 ml
9. Kasuri Methi - 1 tsp crushed
10. Coriander leaves - 2 tbsp chopped
11. Butter - 1 1/2 tbsp

Method:

• Take a bowl add warm water, sugar, dry active yeast, mix. Keep aside for 15-20 mins to rise till you see a forthy layer.
• Add all purpose flour, salt,crushed cumin, chilly flakes, green chilly chopped, kasuri methi, chopped coriander. Mix it well and knead the dough for 5 minutes, rest it for 5 minutes after that add butter and knead the dough for 3 to 4 minutes, rest it for 30 minutes.
• Then punch it and knead the dough and cover again rest it for 20 minutes.
• Divide the dough into equal portions, make equal sized round balls, place it in greased baking tray and cover with muslin cloth rest it for 15 to 20 minutes,it will double in size. Then brush water wash on top.
• Bake them at 200 degree celcius for 20 to 25 minutes, then apply the melted butter on top of the baked masala Pav. Serve hot. 

Prawns Masala

Ingredients:

1. Prawns - 1 cup medium sized
2. Onions - 2 large (1 sliced and 1 chopped)
3. Tomatoes - 2 medium
4. Potato - 2 medium cut into small pieces
5. Coriander seeds - 1 tbsp
6. Cloves - 5-6
7. Peppercorn - 6-7
8. Cinnamon - 1 small stick
9. Green cardamon - 1
10. Star annise - 2-3 petals
11. Poppy seeds - 1/2 tsp
12. Red chillies - 5-6
13. Garlic - 7-8 cloves
14. Coconut - 1 cup/ half coconut scrapped
15. Haldi - 1 tsp
16. Tamarind - 1 small ball/ 1 tbsp paste
17. Oil - 3 tbsp
18. Water - as required
19. Salt - as per taste
20. Coriander leaves - as per garnish

Method:

• Clean, wash and devein prawns and keep aside.
• Heat 1 tbsp oil in a pan.
• Roast coriander seeds, cloves, peppercorn, cinnamon, green cardamon, star annise, red chillies till you get nice aroma. Remove and keep aside.
• In the same pan add little more oil and fry 1 sliced onion, garlic and scrapped coconut and poppy seeds till brown in colour. 
• Grind this onion coconut mixture along with roasted spices with little tamarind and haldi pd to a thick paste. 
• In the same pan add remaining oil, fry 1 finely chopped onion, add chopped tomatoes, potato and add little water and cook till half done.
• Add prawns and cook for 5 mins.
• Add ground masala, salt and little water as per the consistency required. Cook for around 10 mins or till prawns are fully cooked.
• Garnish with coriander leaves.
• Serve with Roti/Rice/Dosa/Pav.

Tender Coconut Icecream

Ingredients:

1. Tender coconut flesh - 3 tender coconut flesh and water/ 1 cup+ some pieces for garnish
2. Thick coconut Milk - 1 cup
3. Sugar - 1/2 cup or as required
4. Amul Fresh cream - 1 packet 200ml
5. Milk powder - 1 cup/ 2 small packets

Method:

• Grind tender coconut flesh by using little tender coconut water to a thick paste.
• Mix milk powder in coconut milk so that no lumps are formed.
• In a blender take ground tender coconut pulp, coconut milk+ milk pd, amul fresh cream, sugar and blend till smooth. 
• Pour it in airtight container, garnish with some tender coconut flesh pieces and freeze it for 8 hrs or overnight.
• Once set remove and blend once again.
• Pour it in container and freeze again for another 4-5 hrs and serve.

Chole

Ingredients:

1. Kabuli Chana - 1 cup
2. Cloves - 2-3
3. Peppercorn - 3-4
4. Cinnamon - 1 small stick
5. Jeera - 1/2 tsp
6. Onions - 3 medium (1 sliced and 2 chopped)
7. Tomatoes - 3 medium
8. Ginger - 1 tsp grated
9. Garlic - 8-9 cloves crushed or 1 tbsp paste
10. Green chilli - 1 slit
11. Red chilli pd - 1 tsp
12. Kashmiri red chilli pd - 1 tsp
13. Haldi pd - 1/2 tsp
14. Coriander pd - 1 tsp
15. Chole masala - 1 1/2 tsp
16. Salt - as per taste
17. Sugar - 1/2 tsp
18. Oil - 3-4 tbsp
19. Coriander leaves - for garnish
20. Water - as required

Method:

• Soak kabuli chana overnight.
• Next day boil along with cloves, peppercorn, cinnamon, 1 small onion sliced, and little salt for 3 whistles.
• Once cooled grind 4 tbsp chana with some boiled onions and spices to make a thick paste.
• Blanch 3 medium tomatoes and make puree(dont peel). 
• Heat oil, add jeera, 2 medium onion finely chopped, ginger garlic crushed or paste, green chilli fry well till raw smell disappears. 
• Add tomato puree, fry till oil seperates from sides.
• Add red chilli pd, kashmiri red chilli pd, haldi pd, coriander pd, Chole masala, salt , pinch of sugar and fry for few seconds.
• Add ground chana paste. Mix well. 
• Add remaining boiled chana with water. 
• Cook for 10-12 mins. 
• Garnish with chopped coriander leaves.
• Serve with Poori/roti/jeera rice.

Lauki/ Bottle gourd Kofta curry

Ingredients:

1. Lauki/bottlehourd - 1 small sized
2. Onions - 3 medium sized chopped
3. Tomatoes - 2 large
4. Ginger- garlic paste - 2 tbsp
5. Besan - 5-6 tbsp
6. Rice flour - 2 tbsp
7. Red chilli pd - 1 tsp
8. Kashmiri red chilli pd - 1 tsp
9. Haldi pd - 1 tsp
10. Coriander pd - 1 1/2 tsp
11. Garam masala - 1 tsp
12. Cloves - 2-3
13. Peppercorn - 2-3
14. Cinnamon - 1 small piece
15. Green cardamon - 1
16. Cashewnuts - 5-6 nos
17. Salt - as per taste
18. Sugar - 1/2 tsp or as required
19. Coriander leaves - for garnish
20. Water - as required
21. Oil - for deep frying

Method:

• To make kofta: Wash, peel lauki and grate. Squeeze all water.
• In a bowl take grated lauki, add 1 tsp ginger garlic paste, 1/2 tsp red chilli pd, 1/2 tsp haldi, 1/2 tsp coriander pd, 1/2 tsp garam masala, besan, rice flour, salt. Mix well if required add little more besan and make equal sized round balls.
• Deep fry koftas and keep aside.
• To make curry: Heat 1 tbsp oil in a pan, add cloves, pepper, cinnamon, cardamon, fry. Add chopped onions, remaining ginger garlic paste and fry till brown in colour. Add cashewnuts and fry for few seconds.Allow it to cool and grind to a thick paste.
• Blanch tomatoes and make puree without peeling.
• In the same pan, add 2 tbsp oil, add ground onion-cashew paste, fry for few seconds, add tomato puree.
• Add 1/2 tsp red chilli pd, kashmiri red chilli pd, 1/2 tsp haldi, coriander pd, garam masala, salt and sugar. Fry till oil seperates from sides.
• Add water as per the consistency of gravy required and cook for 7-8 mins.
• Garnish with chopped coriander leaves.
• Add koftas before serving.
• You can garnish with fresh cream.
• Serve with Roti or plain rice.

Dry fruits stuffed Mango Jamuns

Ingredients:

1. Milk powder - 1 cup
2. Maida - 1 tbsp
3. Baking soda - 1/2 tsp
4. Ghee - 1 tsp
5. Mango pulp - 2 tbsp
6. Dry fruits - chopped cashew, almond, raisins
7. Oil -  for deep frying
8. For sugar syrup:
9. Sugar - 1 cup
10. Water - 1 cup
11. Cardamon powder - 1/2 tsp

Method:

• Make puree of mango and cook it for few sconds till it thickens slightly.(optional)
• In a bowl take milk powder, maida, baking soda,mix add ghee and mix nicely with your fingertips.
• Add little by little mango pulp and knead to form a soft dough. If it is too sticky add little more flour and if it is dry add more mango pulp.
• Keep aside for 10-12 mins.
• Make sugar syrup by adding sugar and water and let it cook till sugar dissolves. Add cardamon pd and keep aside.
• Make equal sized small balls slightly flatten stuff with chopped dry fruits. Roll it to form a smooth ball.
• Heat oil in a pan and deep fry on low flame till brown in colour.
• Once cooled add these ball to sugar syrup.
• Refrigerate for 1-2 hours and serve.

Beans and Carrot Bhaji

Ingredients:

1. French beans - 1 cup finely chopped
2. Carrot - 1 cup finely chopped
3. Mustard seeds - 1/2 tsp
4. Hing - a pinch
5. Curry leaves - 5-6 leaves
6. Garlic - 5-6 cloves finely chopped
7. Red chilli pd - 1/2 tsp
8. Haldi pd - 1/2 tsp
9. Coriander pd - 1 tsp
10. Garam masala - 1/2 tsp
11. Coconut - 1/4th cup scrapped
12. Salt - as per taste
13. Oil - 2 tbsp
14. Water - as required

Method:

• Heat oil in a pan.
• Add mustard seeds, hing, curry leaves, finely chopped garlic, fry for few seconds.
• Add finely chopped beans and carrot.
• Add chilli pd, haldi pd, coriander pd, garam masala and salt. Mix well.
• Just sprinkle some water(do not add more water). If required just sprinkle some more. 
• Cover it with a lid and cook for 10 mins on low flame till done or till carrot and beans are cooked.
• Garnish with scrapped coconut.
• Serve with dal and rice or with chapati.

Aloo Paratha

Ingredients:

For the dough:

1. Atta/Wheat flour - 2 cups + some for dusting
2. Salt - as per taste
3. Oil - 2 tbsp
4. Water - as required

For the stuffing:

1. Potatoes - 4 medium boiled and mashed
2. Red chilli pd - 1/2 tsp
3. Coriander pd - 1 tsp
4. Garam masala - 1/2 tsp
5. Amchur pd - 1/2 tsp
6. Coriander leaves - 1/2 cup chopped + some for garnish
7. Ghee/Butter - as required

Method:

1. For the dough take atta, add salt, little oil and by adding water knead the dough. Keep aside for 20 mins. 
2. For the stuffing take boiled and mashed potatoes in a bowl, add salt, red chilli pd, coriander pd, garam masala, amchur pd, chopped coriander leaves, mix all this well.
3. Make equal sized balls of the dough and stuffing.
4. Take each ball slightly flatten put the potato stuffing and close it.
5. Roll like chapati, sprinkle some chopped coriander leaves on top, slightly roll again.
6. Roast Paratha on tawa by applying ghee or butter on both sides till done.
7. Serve hot with curd or pickle.

Chicken Xacuti

Ingredients:

Chicken - 1 kg

For marination:

1. Coriander leaves - 1 cup/1 small bunch + some for garnish
2. Green chillies - 2-3
3. Garlic - 8-10 cloves
4. Ginger - 1 inch
5. Lime - juice of 1 lime
6. Haldi powder - 1 tsp
7. Red chilli pd - 1/2 tsp
8. Salt - as per taste

For the Masala:

1. Coriander seeds - 1 1/2 tbsp
2. Red chillies - 5-6
3. Peppercorns - 7-8
4. Cloves - 7-8
5. Cinnamon stick - 1 inch
6. Black cardamon - 1
7. Star annise petals - 1
8. Fennel seeds - 1/2 tsp
9. Poppy seeds (khaskhas) - 1/2 tsp
10. Shahjeera - 1/2 tsp
11. Scrapped coconut - 1 cups(1 medium size coconut)
12. Onion - 1 large sliced and 2 medium sized onions finely chopped
13. Tomatoes - 2 medium chopped
14. Garlic - 6-7 cloves
15. Tamarind pulp  - 1 tbsp
16. Haldi pd - 1 tsp
17. Oil - 4-5 tbsp
18. Thick coconut milk - 1 cup(optional)
19. Water - as required

Method:

1. Grind all the ingredients mentioned under marination and apply it to the chicken and keep aside for 1-2 hrs.
2. In a pan dry roast fennel seeds, poppy seeds, shahjeera and keep aside.
3. In the same pan, take 1 tsp oil and roast all remaining spices- coriander seeds, peppercorns, cloves, cinnamon, cardamon, star annise, red chillies till u get nice aroma and change in colour and keep aside.
4. Take 1 tsp oil and fry 1 sliced onion, garlic and coconut till brown in colour.
5. Grind all Step 2,3,4 along with tamarind pulp and haldi powder by adding little water to a fine thick paste.
6. In a kadai take remaining oil, add 2 medium sized onions finely chopped, fry for 2 mins add tomatoes fry for 2-3 mins.Then add marinated chicken, mix nicely and allow it to cook until 3/4 done. If required add little water.
7. Once the chicken is cooked add the ground masala, and salt as per taste.( chicken marination contains salt) and allow it to cook for 10-12 mins until chicken is completely cooked.
8. Add water if required as per the consistency of gravy required.
9. You can also add 1 small cup thick coconut milk if desired(optional) at last and boil for few seconds.
10. Garnish with coriander leaves and serve.

**Increase/ decrease the quantity of spices as required.

Hyderabadi Chicken dum Biryani

Ingredients:

1. Chicken - 750 gms
2. Basmati Rice - 3 cups(little less than 1/2 kg)
3. Onions - 3-4 large finely sliced
4. Tomatoes - 2 medium finely chopped
5. Ginger-garlic paste - 3 tsp
6. Green chillies - 2
7. Coriander leaves - handful/1 cup+ some for garnish
8. Mint leaves/pudina - 1/2 cup/ 1 small bunch
9. Curd - 1/2 cup/ 5 tbsp
10. Red chilli powder - 2 tsp
11. Haldi powder - 2 tsp
12. Everest Biryani masala - 2 tsp
13. Cloves - 6-7
14. Peppercorns - 7-8
15. Cinnamon stick - 2 small piece
16. Bay leaf - 1
17. Green cardamon - 2
18. Black cardamon - 1
19. Salt as per taste
20. Atta Dough for sealing
21. Water as required
22. Oil - 8-9 tbsp

Method:

1. Clean, wash chicken and keep aside.
2. Grind pudina,coriander, ginger-garlic paste and green chillies to a fine thick paste.
3. Heat 6 tbsp oil in a kadai, fry sliced onions till crispy brown in colour remove it in a bowl, keep some onions for garnish and mix curd to remaining onions to form a thick brown paste.
4. Marinate chicken with salt, chilli pd, haldi pd, green paste, thick curd-onion paste, chopped tomatoes, everest biryani masala, little oil(use leftover oil after frying onion).Mix all nicely with your hands and keep for 2 hours.Marinate in the same kadai in which you are going to cook biryani.
5. Soak Basmati Rice for half an hour.
6. Take a big deep wide mouth vessel, add lots of water and bring it to a boil.
7. Add salt, cloves, pepper, cinnamon stick, bay leaf, green and black cardamon.
8. Add soaked rice and cook for 10-12 mins. Strain the rice and spread it on a plate. Sprinkle little oil over it. The rice needs to be only 1/2 cooked. The rest of it gets cooked on dum.
9. Now spread cooked rice nicely on the marinated chicken all over. Garnish with some fried onion and chopped coriander leaves.
10. Close the kadai with a lid and seal the same with atta dough.
11. Allow it to cook on high flame for first 10 mins. Then reduce the flame and let it cook for 20 mins. Lastly for 10 mins keep on tawa and cook so that it doesn't burn. In total cook for 35-40 mins.
12. Let it cool for 10 mins.
13. Mix nicely and serve with raita.

**Use thick bottom pan.

Marinated chicken

Cooked Rice