Chicken biriyani

Ingredients:

• Chicken-1/2 kg
• Ginger,Garlic-100 gms(mashed)
• Onion-1(big)
• Tomato-2
• Chilli-2
• Mint-10 to 15 leaves
• Coriander leaves-1/2 bunch
• Cloves-4
• Cinnamon stick-2 inch
• Star anish-1
• Chilli powder-1 tsp
• Turmeric powder-1/2 tsp
• Fennel seed powder-1 1/2 tsp
• Coriander powder-2 tsp
• curd-50 gms
• Water-2 3/4 tumbler
• Basmathi rice-450 gms
• Oil
• Ghee-4 tsp

Directions:

1. Heat oil and ghee in a cooker
2. When oil and ghee get heated add cloves,cinnamon stick,star anish
3. Add ginger and garlic and fry till the raw smell vanish
4. Add onion,tomato,mint,and coriander
5. Cook till the onion turn to transparent
6. Add the chicken pieces and stir well
7. Add water,turmeric powder,chilli powder,fennel seed powder,corainder powder and salt
8. Give 2 visil
9. Soak the rice for 15 mins
10. Open the pressure cooker and add the rice
11. Give 2 visil

"Now the spicy chicken biriyani is ready to serve"

Pepper chicken

Ingredients:

• Chicken-500gm
• Onion(medium)-1
• Curry leaves-hand full
• Pepper powder-3 tsp
• Chilli powder-1/2 tsp
• Turmeric powder-1/2 tsp
• Ginger garlic paste-1 tsp
• Oil 
• Salt-to taste

Directions:

1. Wash the chicken well 
2. Add chicken in a pressure cooker
3. Add water,Turmeric powder and little amount of salt
4. Give 3 visil in pressure cookeer
5. Remove the water from the chicken and make it into pieces
6. In tawa add oil
7. When oil get heated add onion,ginger garlic paste,curry leaves and fry well
8. When onion get fried well add the chicken pieces,chilli powder,pepper powder,salt and water
9. Cook till the oil seperate.

"Now the delicious pepper chicken is ready to serve"

Chicken Manchurian

Chicken manchurian

Ingredients:

• Chicken-500 gm(cut it into small pieces)
• Onion-1(cut it into big squares)
• Capsicum-1
• Ginger garlic paste-1 tsp
• Maida-1/2 cup
• Corn flour-3 tsp
• Soya sauce-4 tsp
• Chilli sauce-3 tsp
• Tomato sauce-3 tsp
• Pepper powder-1 tsp
• Oil
• Salt-to taste
• Food color red-(optional)

Directions:

1. Clean the chicken well
2. Add maida,corn flour,soya sauce (2 tsp),pepper powder,salt and  some water to make it as paste
3. Heat oil in tawa for frying
4. Dip chicken pieces in that mixter and put it in tawa for frying
5. when the chicken turn to slight brown remove the chicken from oil and place it aside
6. In another tawa add some oil
7. When oil get heated add onion,ginger garlic paste,capsicum 
8. Fry till the raw smell of ginger garlic to vanish
9. Add remaining soya sauce,chilli sauce,tomato sauce,pepper powder,salt,food color(red),little water 
10. Add the fried chicken pieces and mix well
11. The chicken pieces will absorb the mixture well
12. Garnish with raw onion and curry leaves

"Now the spicy Chicken manchurian is ready to serve" 

Vegetable Cutlet

Ingredients:

• Carrot-1
• Beans-10
• Mashed potato-150 gms
• Cabbage-50 gms
• Onion(medium)-1
• Green chilli-2
• Chilli powder-1 tsp
• Garam masala-1/2 tsp
• Maida-1/2 cup
• water-1/4 cup
• bread crumbs-200 gms
• Salt-to taste
• Oil-for frying

Directions:

1. Cut all vegetables finely
2. In a bowl add maida,water and make it as paste
3. In a bowl add mashed potato,vegetables,garam masala,chilli powder and salt
4. Make the mixture into small ball
5. Dip that ball in maida paste and roll it over the bread crumbs
6. Heat oil and deep fry it
7. Once it turn to golden brown remove from oil and serve with sauce 

"Now the crispy vegetable cutlet is ready to serve"

Pani puri

Ingredient for puris:

• Maida - 1/4 cup
• Sooji - 1/4 cup
• Oil - 1 tbsp for dough 
• Salt-to taste

Directions:

1. Mix the above three well for 4-5 minutes. Knead into a soft dough using about 1/4 cup water. Keep aside covered with a wet cloth for at least one hour.
2. Roll into small phuchkas. Roll with a little oil in the palm of your hand and always keep the dough moist. (Tip: you can roll into a larger pancake and cut out small circles with a bottle lid).
3. Heat oil to smoking, reduce heat and fry. 

Ingredient for pani:

Water - 2 cups

Chat Masala - 1/2 tbsp

Green Chilly Chutney - 1tsp

Salt - 1/2 tsp or to taste

Tamarind juice (diluted) - 1 tsp

Fresh lemon juice - 1 tbsp

Cilantro+Mint chutney - 7 tbsp

Pepper powder-1/2 tsp

Directions:

1. Mix all the above ingredient together to make pani
2. Serve with chopped onion 

"Now the yummy pani puri is ready to serve"

Masala puri

Ingredients:

• 3/4 cup dry green peas, soaked overnight and pressure cooked (do not use fresh peas)
• 1/2 cup toor dal cooked till soft with a pinch of turmeric
• Grated carrot
• Finely chopped onion
• Puris -see the below link to make puris

http://spicyindiansamayal.blogspot.com/2013/07/pani-puri.html

• Sev
• Finely chopped coriander leaves
• 1 and 1/2 tea spn red chilli powder
• Chat masala-1 tsp
• Salt-to taste

Dry Spices :

• 4 cloves
• 1 cinnamon
• 1 tea spn coriander seeds
• 1 tea spn cumin seeds
• 1/4 tea spn peppercorns

Directions:

1. Dry roast all the dry spices 
2. Grind the spices with  red chilli powder to a smooth paste. 
3. Add the toor dal and grind
4. Take the ground paste in a vessel and add little water to thin it slightly(do not make it too watery).
5. Add salt,chat masala and cook for a while. Now add the cooked peas and cook till it comes to required consistency.
6. In a serving plate, take few puris and crush them. Spread a about 1-2 ladle full of gravy.
7. Spread some carrot, onion, coriander leaves and sev. Serve immediately.
8. The gravy should be hot to enjoy the actual taste of it.

"Now the spicy masala puri is ready to serve"

Poricha Parotta

Ingredients:

• Maida – 500 gms
• Salt to taste
• Sugar – 1 tblspn
• Water as needed
• Oil- 4 tblspn+ frying parota

Directions:

1. Take flour, salt in a mixing bowl and mix well. Add water and make into a soft dough.
2. Apply some oil over the dough and knead well. Cover it with a damp cloth and let it rest for 3-4 hours.
3. Divide into equal portions. Apply oil on the work surface.
4. Take one dough ball and roll into a very thin chapatti. Then take one end and start making fleats out of it.. Now start rolling from one end and make into a round shape. Now apply some oil and let it rest for 5 mins.
5. Now take one roll and spread into a medium size parota.  Finish the entire batch like this.
6. Heat a tawa and also a kadai of oil for deep frying.
7. put the parota on the tawa. Cook on both sides for 30 sec. Now take it out and put in hot oil and fry till light golden.
8. Remove and crush it with your hands.
9. Serve with salna or any korma.

"Now the crispy parotta is ready to serve"