Ingredients:Chicken 1 medium size
Onion 3, chopped
Ginger, garlic paste 1½ teaspoon
Tomatoes 2, chopped
Red chilli powder 1 teaspoon (kashmiri red chilli)
Whole chilli 2

Coriander seeds 1 teaspoon
Garam masala 10 gms
Bay leaf 3
Oil 100 ml
Coriander leaves ½ bunch, chopped
Salt to taste

Preparation:1.Cut the chicken into pieces.
2.Heat oil in a pan and add oil, bay leaves, red chillies, coriander seeds, garam masala and roast till they splutter.
3.Add the onions and saute for sometime till it browns.
4.Add the ginger, garlic paste and fry till the oil floats on top.
5.Add the tomatoes and continue cooking.
6.Add the Kashmiri chilli powder and cook for some time.
7.Now add the chicken and stir a little, then add some water for cooking.
8.When cooked remove form fire and garnish with chopped coriander leaves and fried Kashmiri red chillies.

Ingredients:
Basmati Rice 350 gms,soaked for 20 minutes
Ghee 120 gms
Onions 100gms, chopped
Potato 100 gms, peeled and cubed
Carrots 100 gms, cubed
French beans 100 gms, diced
Green peas 75 gms, shelled
White Pumpkin 100 gms, cubed
Green chilli 8
Ginger, garlic paste 50 gms
Chilli powder 10 gms
Ginger 1 inch, cut into juliennes
Garam masala 5 gms
Saffron a few strands, soaked in warm milk
Mint leaves 20 gms, chopped
Coriander leaves 20 gms, chopped
Cardamom a pinch
mace powder a pinch
Salt to taste

Preparation:

1.Saute the garam masala in a pan with the ghee till it crackles. Add the onions and fry till brown.
2.Add half of the ginger, garlic paste green chillies, chilli powder and salt and saute for 5 minutes.
3.Add the vegetables and fry till they are well coated with the masala.
4.Add water and cook till the vegetables are done.

5. In one litre boiling water add salt and some whole garam masala and rice and cook till half done.
6.Take the pan with the cooked vegetables and sprinkle half of the ginger juliennes, green chillies, saffron milk, mint leaves, coriander leaves and spread half of the rice over the vegetables.
7.Repeat the layers and cover with a moist cloth.
8.Seal the pan and put on dum or in a pre-heated oven for 15 minutes. Serve hot with raitha.

Ingredients
Basmati Rice 500 gms, washed & soaked for 1/2 an hour
Onion 1, sliced
Green peas 2 cups, parboiled
Ghee 170 gms
Bay leaf 1
Peepercorns 8
Cinnamon stick 3 inches
Cardamom 2
Cloves 8
Cashews 50 gms
Raisins 100 gms
Salt to taste

Preparation:
1.Fry the onions in a pan with the ghee till brown.
2.Fry the cashews and raisins and keep aside.
3.Add cloves, cinnamon, peppercorns and cardamoms and fry for a minute.
4.Then add the rice and fry on low heat so that the rice grains are coated with the ghee.
5.Add the green peas and fry for another 3 minutes.
6.Add salt and cover the rice with double its amount of boiling water.
7.Bring to a boil and then simmer till the water is absorbed. Garnish with the fried cashews and raisins and serve hot.

Ingredients:
8 Bread slices
5 tspGram Flour (Besan)
Water for batter
Oil for frying
Salt as per taste
1/2 tsp Ajwain
Red Chilli Powder as per taste
1/4th tsp Garam Masala powder
one pinch Soda Bicarb
For Filling
2Boiled Potatoes
2 Green Chillies
1/2tsp Mustard Seeds
Few Curry Leaves
1/2 tsp turmeric Powder

Preparation:
For Filling
1. Heat one spoon of oil in a pan.
2. Add mustard seeds and allow it to crackle... then add curry leaves and finely chopped green chilies.
3. Add in his turmeric powder and stir.
4. Now add boiled and mashed Potatoes and salt.
5. Mix well and stir for 2.3 mins.
For pakodas
1.In a bowl add gram flour salt, chili powder, garam masala, ajwain and mix it. You can also add Garlic paste (1 tbSp.)
2.Now by pouring little water at a time make a smooth batter (neither too thick nor too lose)
3.Cut Bread slices into desired shapes (like triangle, rectangle etc.)
4.Fill one slice of bread with potato filling and cover with other slice of the bread and cut this in to four equal squares.
5.Dip this properly in the gramflour batter and deep fry in oil till it is done.

6.Serve hot with Green Chutney or Tomato Sauce.

Ingredients:
1 cup besan
2 tsp rice flour
1 cup finally chopped Spinach
2-3 finally chopped green chilies
1 tsp turmeric powder
½ tsp ajwain
Salt as per taste
1tsp ginger garlic paste
Oil for frying

Preparation:
1. In a big bowl add besan, rice flour, spinach, green chilies, ginger garlic paste ,turmeric powder ,ajwain & salt ,add required amount of water.
2. Shape into small balls and deep fry it.
3. Serve the hot pakodas with sauce

Ingredients:

3-4 medium sized boiled potatoes
1 cup boiled green peas
Spinach
4-5 green chilies
Salt as per taste
2 tsp chopped green coriander
1tsp ginger garlic paste
1 tsp chaat masala
Bread crumbs (for binding)
Oil for dip frying

Preparation:
1. Peel and grate boiled potatoes.
2. Mash boiled green peas.
3. Blanch spinach leaves in plenty of salted boiled water, refresh in cold water and squeeze out excess water, finaly chop.
4. mix grated potatoes ,peas , spinach ,add chopped green chilies ,coriander chopped ginger ,chaat masala and salt
5. Add bread crumbs for binding.
6. Divide mixture into small balls and then press it in between your palm to give it flat tikki shape.
7. heat oil in a deep pan .deep fry the kababs in hot oil for 3-4 minutes
8. Serve it hot with tomato sauce.