100 grams chicken pieces
1 litre(s) water
1 onion(s) finely chopped
1 green bell pepper(s) finely sliced
2 green chilli(es) finely chopped
1 teaspoon(s) garlic paste
1 egg(s) white whisked
1 tablespoon(s) vinegar
2 tablespoon(s) cornflour
sugar, salt and pepper to taste

Combine all the above ingredients (except for cornflour) in a cooking pot. Cover and cook on a medium level for about 15 minutes or till the chicken pieces are cooked. Separate out the chicken pieces and de-bone them. Put the boneless chicken back into the stock.
In a bowl, take some stock just enough to mix the cornflour. Mix well and add to the stock. Cook on high while stirring for about 2 minute(s).
TIP:

To preserve the color of the green bell peppers, add them along with the cornflour.
Serve hot with: breadsticks

Onion(medium sized) 1
Tomato 1
Green Chillies 2 to 3(according to taste)
Roasted Peanuts powder 2 tsp
Yogurt 1 cup
Mustard seeds 1 tsp
Jeera 1 tsp
Asafoetida one pinch
Vegetable oil 1 tbsp
Salt to taste
Fresh coriander chopped finely for garnish

Method:

1. Chop onion, green chillies and tomato finely.
2. Beat yogurt and add onion, tomato, green chillies, peanut powder and salt.
3. In a small kadai heat oil and add mustard seeds and jeera and let them crackle and turn off the stove as soon as they start crackling.
4. Then add hing to it and let it cool.
5. Pour over the raita and garnish with coriander.

Yogurt 2 cups
Boiled Potato (medium size) 3 boiled potatoes
Mint leaves (minced) 1 tbsp.
Green chilli (minced) 1 tbsp.
Red chilli powder 1/2 tsp.( accord. to taste)
Cumin seeds (roasted) powder 1/2 tsp.
Black pepper powder 1/2 tsp.
Black Salt (Rock salt) accord. to taste
Vegetable oil for frying

Method:

1. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, red chilli powder, paste of green chillies and mint leaves. Mix well.
2. Cut boiled potatoes into small pieces.
3. Heat oil in a pan. Fry the boiled potatoes until light golden brown in color.
4. Add these fried potatoes to curd and mix well.
5. Sprinkle roasted cumin powder on the top.

Yogurt 3 cups
Bananas 2
Apple 1
Mango 1
Chikoo 2
Pomegranate seeds 1 cup
Strawberry 1
Sugar to taste
Black Salt to tase

Method:

1. Cut all the fruits into small pieces and keep aside.
2. Beat the yogurt to get smooth consistency.Add black salt and sugar and mix well.
3. Add all the fruits (keep 1/4 cup of mixed fruits and strawberry aside)

Decorate with these fruits and strawberry (in the center) and serve chill.
(Variation: you can add any other fruit of your choice)

Yogurt 1/2 kg.
Cucumber 250 grams
Mint leaves (minced) 1 tbsp.
Tomatoes 2
Green chilli (minced) 1 tbsp.
Black cumin seed (roasted) 1 tbsp.
Black pepper powder 1 tbsp.
Salt to taste

Method:

1. Grate the peeled cucumbers and keep aside
2. Cut tomatoes into small pieces and keep aside
3. Beat the yogurt to get smooth consistency. Add salt, black pepper powder, paste of green chillies and mint leaves. Mix well.
4. Add grated cucumbers and diced tomatoes. Mix well.
5. Sprinkle roasted cumin seeds on the top.

Yogurt 1 cup
Grated Carrots 1/4 cup
Roasted peanuts 1 tbsp.
Mustard seeds 1 tsp
Vegetable oil 1 tbsp.
Cumin seeds (roasted) 1 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves 1 tbsp.

Method:

1. Make powder of roasted peanuts and roasted cumin seeds.
2. Beat the yogurt to get smooth consistency. Add salt, black pepper powder and above powdered mixture. Mix well.
3. Add grated carrots and mix.
4. Heat oil in a pan. Add mustard seeds.When the seeds begin to splutter, remove the pan from heat.
5. Add this to the curd mixture.

Garnish with chopped coriander leaves. Serve chill.

Yogurt 2 cup
Milk/Water 1/2 cup
Pain boondi 1/2 cup
Red chilli powder 1/4 tsp.
Cumin seed powder (roasted) 1/2 tsp.
Black pepper powder 1/2 tsp.
Salt to taste
Coriander leaves chopped finely 1 tbsp.

Method:

1. Add boondi to warm water and let it stand for 2-3 minutes so that it becomes soft. Then drain it.
2. Beat the yogurt and milk to get smooth consistency. Add salt, black pepper powder and chili powder. Mix well.
3. Add boondi and mix well.
4. Sprinkle roasted cumin seeds powder on the top.
5. Chill it for 1-2 hours.

Garnish with chopped coriander leaves. Serve chill.

Basmati Rice Cooked 2 cup
Grated carrot 1 cup
Thinly sliced onions 1 medium size
Thinly sliced green chilli 2
Mustard seeds 1 tsp.
Cumin seeds 1 tsp.
Bay leaf 1-2
Curry leaves 8-10
Red chilli powder 1 tsp.
Turmeric powder 1/2 tsp.
Garam Masala Powder 1/2 tsp
Chopped Coriander leaves 2 tbsp
Salt to taste
Vegetable oil 2 tbsp.

Method:

1. Heat oil in a deep frying pan or kadhai.
2. Add mustard seeds. When the mustard seeds start crackling add cumin seeds and bay leaf. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Add thinly sliced onions, green chillies and fry till pink.
4. Add grated carrot and curry leaves. Saute for a while and then add salt, chili powder, turmeric powder and garam masala.
5. Add cooked rice and gently mix well. Cover the pan and cook on a low flame for about 3-4 minutes.

Carrot Rice is ready to serve. Decorate with chopped green coriander leaves.

Basmati rice 1 cup
Cauliflower (cut into small pieces) 250 grams
Green peas 150 grams
Thinly sliced potatoes 200 grams
Cinnamon 2 sticks
Cloves 4-5
Black pepper 7-8
Bay leaves 2-3
Green cardamom 2
Thinly sliced onions 2
Thinly sliced green chilli 2
Vegetable oil 4 tbsp.
Paste of {
green Coriander leaves,
green chillies,
ginger}

1 bunch (about 100 grams)
4
an inch
Salt to taste
Garam Masala Powder

Method:

1. Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black pepper for 1/2 minute on medium heat.
2. Add thinly sliced onions, green chillies and fry till pink. Keep this aside.
3. Take rest of the oil and fry all the vegetables for 4-5 minutes. This adds taste to pulao.
4. Add paste of coriander leaves, green chilli and ginger to it.
5. Add the fried onions, garam masala and salt. Stir and then fry it for 5 minutes.
6. Add washed rice and water (slightly more than 2 cups). Cook on medium heat. Stir rice once while its getting cooked.

Green spicy pulao is ready to serve. Decorate with chopped green coriander leaves.

Basmati rice 2 cups
Thinly sliced onion 1 small size
Cumin seeds 1 tsp.
Cumin powder 2 tsp.
Vegetable oil 2 tbsp.
Salt to taste

Method:

1. Wash rice well before cooking. Add 3-3/4 cup water and keep aside.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds start spluttering, add onion and fry until the onions turn transparent in color.
4. Then add cumin powder.
5. Add rice and salt & mix well.
6. Cook it in pressure cooker (wait for 1-2 whistles and then switch off the gas). You can also cook it in a pan or do microwave cooking

Serve hot.