Method
1. Heat pan on gas. Add a tspful of oil.
2. Add sweet corn kernels and saute well for 5 minutes stirring continuously. Keep aside once done.
3. Chop onion and tomatoes.
4. Dice boiled potato in cubes.
5. In a bowl mix together corn kernels, chopped onion, tomato and potato.
6. Add red chilli powder, chaat masala and salt to taste.
7. Add lemon juice in this mixture and mix all the ingredients well.
8. Serve in bowls and garnish with chopped coriander and sev.

Method for making katori / Basket
1. Heat 4 tbsp. of oil well.
2. Sieve maida and salt together.
3. Add hot oil to maida and make a stiff dough using water in required quantity.
4. Divide this dough into 15 equal portions.
5. Roll into thin rotis and prick with a fork all over.
6. Heat oil in a kadhai.
7. Grease the outside of a medium size steel bowl.
8. Take one roti, stick on the outer side of the bowl so that it takes the shape of the bowl. Press well.
9. Put in the hot oil along with the steel bowl. Remove the steel bowl as soon as it separates. Fry the bowl-shaped roti to a light brown color. Prepare all the katoris similarly and keep aside.

Ingredients for Filling
Masala Chhole – 1 & 1/2 cup
Sweet Curd (beaten) – 500 gms
Chopped Onions – 2
Urad Dal ke small vade (bhalle) – 15
Tamarind Chutney – 1 & 1/2 cup(Tamarind + Jaggery + Dates)
Green Chutney – 1/2 cup (Corainder leaves + Mint leaves + Green chillies + Ginger + Salt to taste + Few drops of lemon juice)
Sev – 100 gms
Boiled and cubed Potatoes – 4
Roasted Coriander Powder – 2 tsp
Roasted Cumin Powder – 2 tsp
Chat Masala – 2 tsp
Plain Salt and Rock Salt – 1 tsp each
Red chilly powder – 1 tsp
Chopped coriander leaves – 1 cup
Pomegranate seeds – 1/2 cup

Serving Method
1. Apply Tamarind & Green Chutney inside of katori.
2. Now put katori in a serving plate.
3. Place urad daal ka vada (bhalla), one tbsp of masala chhole, some potatoes and onions.
4. Pour three tbsp of curd, one tbsp of tamarind chutney and one tsp of green chutney.
5. Sprinkle dhaniya powder, jeera poder and chaat masala on it.
6. Spread sev over the chat and garnish with coriander leaves and pomegranate seeds.

INGREDIENTS :-
1 cup sooji
1 cup sugar
1 cup desi ghee
4 cups water
1/4 th cup sukha nariyal( cut into small pieces )
1/4 th cup kishmish ( should be washed with water )
1/4 th cup kaju (cut into small pieces for garnish)
1/4 th cup badam(cut into small pieces for garnish)

RECIPE :-

1) In a vessel take 4 cups of water & 1 cup of
sugar and keep it to boil until the sugar
dissolves in water, then keep it aside.

2) Now take a kadai( wok ), put it on medium flame,
put desi ghee in it, then put sooji ( properly
sieved ) in it, and start stirring it. You have
to continuously move the sooji until the colour
of sooji gets light golden brown, now put the
nariyal & kishmish in it, stir for 1 minute &
close the flame. Now pour the water made in step 1
into the kadai, start on a high flame and start
stirring continuously, the mixture will start
geting thick, you have to stir continuously so
that it does not stick in the kadai. After the
mixture gets thick, stir for another 2-3 minutes
& close the flame. Sooji ka Halwa is ready,
garnish it with kaju & badam pieces on the top.

NOTE :- Dry Fruits can be added or removed
according to your own choice

Step 1. Take the Lamb (or Mutton) in a bowl. Add a dash of salt, 1 tsp chilli powder, 1 tsp garam masala, 1/4 tsp turmeric powder and lemon juice. Marianade for 2 hrs.

Step 2. Take 1 tsp oil in a m’wave safe bowl. Add the onions and cook covered on high (100%) for 4 mins. Stir once while cooking.

Step 3. Add the ginger and garlic paste. Mix well and cook on high (100%) for 1 min.

Step 4. Add the tomato and potatoes, mix well and cook on high (100%) for 3 mins.

Step 5. Add the marianade, add a cup of warm water and mix well. Cook on high (100%) for 25 mins or till the food is cooked and soft.
Tip: If you want the curry to be more watery add more water.

Step 6: Allow to stand for 5 mins before serving.

*THANK YOU TO Desimunda for submitting this recipe!

3 cups of milk
1 cup of badam
1 cup of yogurt/curds
1 cup of sugar
5 cinnamon
2 cups of water

Method :

Grind cinnamon, badam, sugar all together
After put milk & curds into the mixie, grind
well, along with the above powder.
Put water if you do not want it served thick.
Serve the chilled badam milk shake.

Method :
Grind coconut gratings with cashewnut bits, without adding water.
Mix sugar with ½ cup of water in a vessel and heat till syrup is formed that can be drawn into strings.
Add the ground mixture to the syrup and turn over constantly till the blend thickens a bit.
Then add 2 tsps ghee and continue turning over till it forms a lump. Remove from flame.
Flatten the blend on a wooden board, smeared with ghee, evenly to ¾” thickness.
Cut into pieces of desired size of square/diamond shape, using a spatula (or dosa lifter), when still warm.
Separate the pieces and store in a container, when cool.

Ingredients
3 tablespoons tomato sauce
3 tablespoons plain yogurt
1 cup water
1 inch cube of ginger
2 tablespoons water
4 cloves garlic
1 cut-up, skinned chicken
2 bay leaves
3 tablespoons oil
1 cinnamon stick
5 cardamom pods (green if you can find them)
5 whole cloves
1 teaspoon hot pepper flakes
1 teaspoon turmeric
1 teaspoon salt
1/8 teaspoon pepper
1 tablespoons lemon juice

Directions

Mix the tomato sauce, yogurt and water and set aside.
Blend the garlic, ginger and water until smooth. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat.
Add the cinnamon stick, bay leaves, cardamom pods, cloves and hot pepper flakes. Stir for 30 seconds.
Add the garlic and ginger paste and the turmeric.
Stir for 1 minute. Add tomato mixture, salt, pepper and lemon juice. Stir.
Add chicken, cover and simmer for 30 minutes, turning chicken a few times. Serve with plain rice.

Ingredients
1 Large chicken, skinned, meat removed and cut into chunks
12 oz clarified butter, ghee, or unsalted butter
2 Onions, grated (medium size)
2 tsp. Salt
1 1/2 Inch piece ginger, peeled and grated
9 Garlic cloves, crushed
6 Green cardamoms, broken slightly open
2 1 1/2-inch cinnamon sticks
4 Eggs, lightly beaten
4 tbsp. Sugar
6 tbsp. Ground almonds
27 fl Cream
Flaked almonds to garnish

Directions

Heat the ghee or butter in a large wok over moderate heat and fry the onions with the salt until translucent.
Add the ginger, garlic, cardamoms, and cinnamon sticks.
Stir-fry until the onions are golden brown.
Add the chunks of chicken and cook, stirring occasionally, for about 15 minutes.
In a small bowl, mix together the eggs, sugar, ground almonds and cream.
Lower the heat to “very low” and pour the egg and cream mixture into the wok.
Simmer gently for 5-7 minutes, until the chicken is cooked and tender. Be careful not to overcook the sauce, or the eggs and cream will curdle.
Serve garnished with flaked almonds.

Ingredients
2 Small ready-roasted chickens
3 tbsp. Vegetable oil or ghee
3 chopped garlic cloves
1 cup chicken stock
4 tbsp. Balti masala paste
1 tbsp. Finely chopped coriander leaves

Directions

Skin and bone the chicken, cutting the meat into chunks.
Add the oil or ghee to your karahi, heat, and quickly stir-fry the garlic before it browns, add the chopped onions and fry until translucent.
Add the chicken, then the masala paste.
Stir-fry for 5 minutes or so. Add the chicken stock, stir, and cook until reduced (usually 10 minutes or thereabouts).
Add coriander leaves and serve in Balti bowls.

Ingredients
3 lbs. Chicken
1 cup Yoghurt
1 tbs. Pressed Garlic & Ginger
1 tbs. Lemon Juice
2 tbs. Red Chilli Powder
2 tbs. Olive Oil
Salt & Pepper to taste

Directions

Skin & bone the chicken. Cut into 4 parts. Prick it well with a fork or a sharp knife.
Mix yoghurt, ginger, garlic, chilli powder, salt and pepper in a bowl.
Place chicken into marinade for 2 hours.
Thread chicken pieces onto skewers.
Brush with olive oil and place on BBQ for 6 minutes or more on each side.