Chicken whole (cleaned and cut into pieces) 1 Kg
Green chilli 10
Red chilli powder 1/2 tsp
White pepper powder 1/4 tsp
Black pepper powder 1/4 tsp
Yogurt (curd) 1/2 cup
Turmeric Powder 1/4 tsp.
Soya sauce 2 tbsp.
Cornflour 2 tbsp
Ginger 1/2 inch
Garlic 4 cloves
Onion 1
Tomato 1
Salt to taste
Vegetable oil as required
Green chilli and green coriander leaves for decoration

Method:

1. Cut onion, tomato into small pieces. Add ginger, garlic and make paste.
2. Cut thin slices of green chilli.

3. Mix red chilli powder, salt, turmeric powder, yogurt, 1 tbsp. soya sauce, 1 tbsp cornflour and 2 tbsp oil. Marinate the chicken with this mixture for half an hour.
4. Then apply onion-tomato paste to the chicken and again marinate for half an hour.
5. Heat oil in a pan. Add green chillis, white pepper powder and black pepper powder and fry for 30 secs.
6. Add chicken marinade and fry until half cooked. Stir ocassionally.
7. Mix rest of the cornflour and soya sauce in water and add to the chicken. Add little water (about 2-3 cups) to make thick gravy and bring it to boil.
8. Cover and cook for 8-10 mins on low flame. keep a constant watch.

Garnish with green chilli on the sides and sprinkle chopped green coriander all over the chicken. Serve hot.

Ingredients:
Red Potatoes (small sizes halved) – 1 cup
Cauliflower (cut into bite size florets) – 1 cup
Broccoli (cut into bite size florets) – OPTIONAL – 1 cup
Red or Yellow Onion (cut into bite size square – 1 big size
Firm Tofu or PANEER (cut into bite size pieces) – 1 cup
Jalopenoes (cut into long pieces) – 4 or 5
Green peppers (cut into bite size square pieces) – 2 large size
Tandoori Paste – 2 tablespoon
Lemon Pepper seasoning – 1 tablespoon (available at all grocery stores) – 1 tablespoon
Butter – 1/2 Cube
Yogurt or Sour Cream – 2 tablespoons
Lemon Juice – OPTIONAL – 1 teaspoon
Paprika powder or Chilli powder – OPTIONAL – 1 tablespoon
Ginger Garlic paste or Powder – OPTIONAL – 1 teaspoon
Salt to taste -

Method:
Marinating Process: Melt the butter for 30 seconds in the microwave and mix with all the vegetables and ingradients together in a bowl. Keep it for marination for about 3 hours. Grilling Process: If you have a grill, you can spread the marinated veggies on perforated sheet directly and grill for about 20 minutes. Toss them half way so that they grill evenly. If you are making in the oven, you can spread the veggies on a aluminium foil on a baking tray and bake it for about 15 minutes at 375 degrees and broil for about 5 minutes. Toss them half way so that they bake evenly. You can sprinkle some more lemon-pepper seasoning before serving for fresh. Serve hot.

Ingredients:
Chicken whole – 1kg
Ginger paste – 2 tbsp
Garlic paste – 1tbsp
Onions – 3 medium
Turmeric – 1/2 tsp
Cloves – 3
Elaichi – 3
Cinnamon – 1 stick
Bay Leaves – 2
Coriander Powder(fresh) – 1 tbsp
Cashewnut powder – 1 tsp
Red Chilli Powder – 3 tbsp
Garam Masala – 1 tbsp
Lemon – 1
Coriander Leaves – 1 cup

Method:
Clean and cut the chicken into 14 small pieces. Add lemon juice to the chicken pieces and keep aside Chop the onions into very small pieces and keep aside Heat 50 ml oil in a large thick bottomed non stick pan Add the bay leaves,cloves,elaichi and cinnamon stick. Once the above spices start emitting a good aroma add the chopped onions. Fry the onions till they are golden brown then add the turmeric and the ginger garlic pastes Fry for another 3 minutes after adding the ginger and garlic pastes. At this point we can add half cup water so as to make the onions more pulpy. Now add the chicken pieces. After approximately 5 minutes add the remaining ingredients. Add a large cup of water and simmer till the chicken is tender. Stir once in a while. After approximately 25 minutes turn off the heat and transfer the chicken into a serving bowl Garnish with coriander leaves. Serve hot with pulao or white rice

Ingredients:
Eggplants (or slightly bigger) – 4 tennis-ball sized
White sesame seeds – 100 grams
Chilies – 4
Garlic – 4 pieces
Poppy seed – 1 tablespoon
White onion – 2 medium sized
Turmeric – 1/4 teaspoon
Chilipowder – 1 teaspoon
Coriander powder – 1 teaspoon
Cloves – 4
Cardamom pods – 4
Bay leaves – 2
Cinnamon powder – 1/4 teaspoon
Cilantro leaves – For garnishing
Method:
Step One: Chop finely onions and fry them in a skillet with 1 table spoon of vegetable oil until golden brown. Add the chili, turmeric, coriander, cinnamon powders. Mix and fry them slightly till they begin to give off the pungent burnt flavor. (Don’t overdo it; the spices should not be charred.) Stop the heat and add crushed garlic, cloves, crushed cardamom, bay leaves. Mix it while the skillet cools down. Add salt to taste. Step Two: Fry slightly sesame and poppy seeds in a skillet(no oil). Transfer them to blender and grind them to coarse powder. The oil in the sesame seeds will make the blend a bit pasty. At this moment, add the mix from the step one and grate the mixture until it is well blended. Take the half of it and set aside. To the other half add 2 cups of water (~ 300 ml). Mix it in the blender and transfer it to a steamer pot. Step Three: Wash the eggplant and slit them from the bottom side up in four cuts. Scoop out the inside to accomodate the sesame blend from the step two. Secure the loose bottom with a couple of tooth picks or wooden skewers. Put them in the steamer accessory and put it over the sesame sauce in the steamer pot. Make sure that the eggplant never comes into contact with the sauce. Steam them for 10 to 15 minutes or until they are tender. Take the eggplants out carefully. Transfer the sauce from the steamer pot to a sauce pan and concentrate to about 100 ml. Garnish the sauce with chopped cilantro (coriander)leaves. Serve the eggplant and pour the sauce over it. This is a supreme dish and culinary experience it provides cannot simply be described. Be mesmerized by it!

you will need garlic, chilies, mirchi masala, ginger, olive oil, corianders, and salt.

Ingredients:
Garlic – 2 whole garlic not cloves
Ginger – 1/4 cup
chillies – 4
mirchi masala – about 2 spoons
olive oil – 1/2 cup
corianders – for taste
Salt – 1 spoons

Method:
Take Garlic, ginger, chillies and olive oil and mix them in the mixer. They have to be thoroughly grinded, more like a paste. The add mirchi masala and salt and mix it with a spoon. Add corianders for color and fragrance. Put in a bowl to serve. This chutney can be served with samosas, bondas (potato wada) and bhajiyas! Also it can be served for paratas. Pretty much any dish.

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 Big 1 no chopped finely.
Green Chili Acc to taste Chopped finely
Coriander leaves Few chopped finely
salt Acc to taste
Wheat Flour 2 cups.
Oil 1/4 Cup.
warm water(if necessary) 1/4 cup to knead

Method :
Mix all ingredients except water & oil knead into soft dough. Use very little water if the dough is too hard .

With a help of a rolling pin take a lemon sized dough & roll it to Paratha shape.

Heat a flat pan ,when it gets hot add the paratha & let it cook for a minute. When bubbles appear turn around & add a tsp of oil around the paratha. When the brown spots appear take it out & store in an air tight container or casserrole.

Serve hot or warm with Dhum Aloo .

Heat oil in pan and fry the ground mixture for few minutes. Add the okra and fry for 3 minutes. Then add the tamarind extract and salt. Mix well. Cover the pan. Lower the heat. Let it cook for about 10 minutes. Garnish with Chopped coriander leaves.

2 pounds skinless boneless chicken breast
1 teaspoon Chili Powder
1/2 teaspoon Black pepper
Salt to taste
2 Egg whites
2 Tablespoons Corn flour
2 Tablespoons Refined Wheat Flour or all
purpose flour
1 cup Butter milk
1 Tablespoon Ginger Paste
1 Tablespoon Garlic Paste
1/4 teaspoon orange food coloring
Salt to taste
2 Tablespoons Vegetable Oil
1 1/2 Tablespoons Lemon juice
Oil for deep frying

Preparation
1.Cut chicken breast into bite sized pieces. Add chili powder, black pepper and salt to taste. Set aside for 30 minutes. At the end of half an hour, in a deep bowl, mix all the following thoroughly: the above chicken
pieces, corn flour, egg whites and refined wheat flour or all-purpose flour.
2.In a deep skillet, heat oil (enough to deep fry the chicken pieces) and when oil is hot, fry the chicken pieces until they are golden brown on all sides. Do this in small batches, over medium-high heat to ensure that the chicken is cooked through. Remove from oil and set aside.
3.Heat the two tablespoons of oil in a wide skillet and when oil is hot, add garlic and ginger pastes and fry until it turns brown. Lower the heat to medium-low and add butter milk, food coloring, and salt to taste. After two or three minutes raise the heat to
medium and cook until the butter milk
mixture comes to a boil. Now add the
chicken pieces and stir. Raise heat to high and cook, while stirring periodically, until the liquid is absorbed/evaporated and the meat looks dry.
4.Remove the skillet from heat and add
lemon juice. Stir well. Serve with white rice

8 medium pieces (about 800 grams) of chicken
2 cup(s) flavored rice(basmati)
4 cups water
1 cup(s) yoghurt
1 teaspoon(s) each of red chilli, turmeric and hot spice mix (garam masala) powders
1 tablespoon(s) each of ginger and garlic pastes
2 tablespoons clarified butter (ghee) / butter
salt to taste
2 medium sized onions cut into fine rings
browned onion rings and finely chopped coriander leaves for garnishing

Make cuts on the chicken pieces. In a bowl combine the yoghurt, red chilli powder, garam masala, half the ginger-garlic pastes and turmeric powder with the salt. Rub this paste onto the chicken pieces. Keep aside for about an hour. Brown the onion rings in a little hot clarified butter (ghee) / butter and keep aside.

Heat the clarified butter (ghee) / butter in a heavy-bottomed pan. Add the remaining ginger-garlic pastes, turmeric powder and saute for a few seconds. Drop in the chicken pieces and saute on a medium level for about 2 minute(s).
Cover and cook on low level for another 12 minutes or till the chicken pieces are half done.
Add the rice,water and salt to taste. Bring to a boil. Cover and cook on low level for another 15 minutes or till the rice is done and all water is evaporated.
Garnish with crunchy brown onions and finely chopped coriander leaves.

TIPS:

Traditionally flavored rice or Basmati rice is used for this recipe. If it is difficult to obtain Basmati rice, (it may be available in Indian stores) any other long-grained rice is fine.
If one likes the rice grains to be firm but fully cooked, then the water content can be reduced a little.
To get crunchy brown onion rings, just add a little salt while frying. Salt takes away the moisture from the onion rings leaving them crunchy.
Traditionally this is a very lengthy recipe and is cooked in an earthen pot for many hours on very low fire. Comparatively the above version is short, quick and as tasty.
Serve hot with: Fried Okra in Yoghurt (Bhindi Dahi) or any other yoghurt dish of your choice.