Chicken Burger

Ingredients

• 500 gm chicken finely minced
• 1 tablespoon garlic and ginger paste
• Green chilli chopped
• 4-5 tablespoon bread crumb
• 1 teaspoon pepper powder
• 1 tablespoon coriander powder
• 1 tablespoon cumin powder
• Salt to taste
• 1 tablespoon lemon juice
• 4 Burger buns
• 1 large tomato sliced 
• 4 tablespoon mayonnaise
• 8 lettuce leaves
• 4 tablespoon tomato ketchup 

Methods

1. Take a large mixing bowl and put the minced chicken,ginger-garlic paste,chopped green chillis,bread crumb,pepper powder,coriander-cumin powder,salt and lemon juice in it ,and mix all together.Using hands,shape into 4 patties .
2. Heat the oil in a pan and fry the patties  for 2-3 minute each sides.
3. Lay lettuce over the base of each bun.Top with chicken patties mayonnaise ,tomato ketchup 
4. Serve with potato  fries.

Mix Veg Daal

Ingredients 

• 1 cup mix daal (tuvar daal/mung daal/masoor daal).
• 1 cup chopped vegetables like carrot, capsicum,green beans,peas 
• 1/2 cup chopped tomato.
• 1 tablespoon dried coconut
• 10-15 raisin
• 1 tablespoon cumin seeds
• 1 bay leaf
• 1 tablespoon ginger chopped
• 1 tablespoon lime juice
• pinch of asafoetida  powder
• 1 tablespoon oil
• salt to taste
• sugar to taste
• 1 teaspoon turmeric powder
• chopped coriander leaves

Method

1. Cook all daals in a same pan or pressure cooker util they become tender.
2. Heat the oil in a pan and fry dried coconut for 2 minute ,keep it aside .
3. In the same oil add asafoetida, bay leaf,cumin seeds let it crackle.
4. Then,add raisin,fried coconut, chopped ginger,chopped tomato ,turmeric powder ,salt and  cook for few minute..\
5. Add all the vegetables and cook for 5 minute.
6. Add all cooked daals mix it well.
7. Cook for another few minute.
8. Add lemon juice and coriander leaves and turn off the heat.
9. Serve with roti or rice.

Paneer Kofta

ingredients
For kofta-

• 500gm paneer 
• 5 -6 raisin and cashew nuts
• 1-2 chopped green chilli
• Salt to taste
• Sugar to taste
• 1 tablespoon plain flour 
• 1 teaspoon garam masala
• Enough oil 
• coriander leaves 

For gravy-

• 1 small tomato paste
• 1 teaspoon Cumin seeds 
• 1 tablespoon Ginger paste 
• 1 bay leaf
• 1/2 teaspoon Turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon Cumin powder
• 1 teaspoon Coriander powder
• 1 tablespoon oil
• Pinch of garam masala

Method
For the Kofta:

1. In a mixing bowl combine the grated paneer, salt,sugar, chillis ,raisin, cashew nuts,garam masala powder 
2. Mix well together and knead into a dough and,dust with flour.
3. Heat the oil in a pan,fry the koftas on medium heat until golden brown .

For the Gravy:

1. Heat the refined oil in a pan.
2. Add bay leaf and cumin seeds. Let it  crackle.
3. Then  salt, ginger garlic paste,  red chilli powder and turmeric powder,cumin powder ,coriander powder . Cook for few minutes. 
4. Add in the tomato paste , Stir and let cook on a gentle simmer. 
5. Cover and let it cook for 10 - 15 minutes. 
6. Add the  fried kofta into the gravy mixture. Let simmer for 5-6 mins.
7. Garnish the gravy with fresh coriander  Serve hot!

Pineapple Rice

Ingredients

• 2 cup rice
• 200 gm Chicken (cut into small pieces)
  
• 1 tablespoon chopped ginger/garlic
• 1 large onion chopped
• 2 green chillis
• 2 tablespoon oil
• 10-12 raisin 
• Salt to taste 
• Sugar to taste
• beans /red capsicum/pineapple(cut into cubes)

Methods

1. Wash the rice nicely.
2. Boil the water in a pan,add rice and cook until the rice is tender.
3. Heat the oil in a pan add onion,add chopped ginger / garlic cook it for 2 minutes.
4. Add chicken, vegetables ,salt,raisin,and cook for 5 minute.
5. Add cooked rice and sugar ,then mix it well.
6. Serve in a pineapple shell.

Salmon Fish Fry

Ingredients 

• 1 Ibs Salmon fillets 
• 1 tablespoon ginger/ garlic paste
• 2 tablespoon honey
• 1 tablespoon soy sauce 
• Salt to taste 
• 1 teaspoon lemon juice

Method

1. Marinate the fish with all the ingredients. 
2. Heat the oil in a pan.
3. Fry the salmon until golden brown on one side (it takes about 4-5 minute)then , turn   the fish over  with a spatula ,and fry for another 5 minute.
4. Serve on the plate .

Tangy Pasta

Ingredients

• 1 Ib of spaghetti 
• 10-15 cherry tomato 
• Grated cheese for garnishing 
• 1 tablespoon chopped garlic
• 2 tablespoon olive oil 
• chopped spring onion
• 1 medium chopped onion 
• 1 teaspoon black pepper powder
• 5-6 basil leaves 
• Salt to taste
• Sugar 1 tablespoon 

Method 

1. Boil water in a pan, add spaghetti and little amount of salt,cook on medium heat until the spaghetti becomes tender .
2. Heat the oil in a pan,add garlic,onion cook for 2-4 minute,then add tomato,salt mix it well , add enough  water.Now cover with the lid and cook till the tomato becomes soft and the gravy become dry.
3.  Add the spaghetti ,black pepper powder,basil leaves and mix it well.
4. Add spring onion.
5. Serve with Grated cheese.
   

Doi Maach (Fish With Yogurt )

Ingredients

• 1 kg fish (like rehu/katla) cut into thick pieces
• 1 tablespoon ginger paste 
• 1 tablespoon garlic paste
• 1 medium size onion paste
• 2-3 green chillis
• 1 cup yogurt 
• 1/2 teaspoon turmeric powder
• 1/2 red chilli powder
• 1 teaspoon cumin powder
• 1 tablespoon coriander powder
• mustard oil 
• salt to taste
• sugar to taste
• 1 bay leaf 
• 4 cloves 
• 3-4 cardamom
• cilantro for garnishing 

Method

1. Take the slices of fish and wash them nicely . Marinate them with 1 tablespoon salt and 1 teaspoon turmeric powder for 10 minute.
2.  Heat the oil in a pan,add fish and lightly fry for golden .
3. In the same remaining oil add bay leaves,cloves,cardamom,onion,green chillis,salt and cook it for 2 minutes .
4. Add ginger ,garlic paste,red chilli powder,turmeric ,sugar and cook for few minute.
5. Add little amount of water in yogurt to smooth it and mix it well, then,slowly add this yogurt to the pan,stirring continuously .
6. Cook until the oil separate from the mixture.
7. Add the fish gently and cook for 2 minute.
8. Add water and mix it well,cover and cook in low flame for about 10 minute .
9. After 10 minute uncover and cook for another 5-8 minute until the gravy become thick.
10. turn off the heat .
11. Serve with steamed  rice. 

Vanilla flavour Kalakand

Ingredients 

• 8 cup of whole milk
• 4-5 tablespoon lime juice 
• 1 tablespoon vanilla essence
• 1 and 1/2 cup sugar
• 2 teaspoon cardamom powder
• 10 grated pistachios for garnishing  
• chocolate grated for garnishing 

Method

1. Boil  4 cup of  milk in a pan.
2. As the milk comes to boil ,add lemon juice and stir the milk gently.Now you can see the water start separating ,turn off the heat,and drain the water with clean cloth .
3. Wash the chena (whey) in a running tap water.
4. Boil rest of the milk in a pan ,add the chena or whey and mix it well , keep the flame  low .
5. Add sugar , vanilla essence and cardamom powder and mix it well.
6. cook until the mixture become soft and started leaving the pan from sides .
7. Grease a plate with ghee.
8. The kalakand transfer into the grease plate.
9. Garnish with grated chocolate and pistachios. 
10.  refrigerate  for 1 hour . 

Veg fried rice

   Ingredients

• 2 cup basmati rice
• 3 tablespoon oil
• 6-7 beans finely chopped
• 1 carrot finely chopped 
• 1 onion sliced 
• 4 spring onion finely chopped
• salt as per  taste 
• sugar  as per taste 
• 2 green chilli finely chopped 

 Method

1. wash the rice nicely , and soak it for 30 minutes .
2. boil water in a pan,add rice ,little amount of salt and and cook on medium heat until the rice is tender.
3. when rice is done (take care not to overcook the rice) drain the water then add cold water and drain again
4. heat the oil in a pan add onion ,chillis stir for 2 minute then ,add all the vegetables cook for 3-4 minutes.
5. mix salt and sugar to taste.
6. Add the cooked rice and mix it well.
7. Garnish with chopped spring onion .

Phirni (Rice Pudding)

Ingredients:

• 1 liter milk 
• 5-7 cardamom
• 4 tablespoons of uncooked finely ground rice
• Sugar as to your taste
• 4 tablespoons of soaked almonds paste 
• 7-10 chopped almonds and raisin for garnish 

 Method:

1. Pour the milk into a non-stick pan, add cardamom and boil the milk until the milk reduce 750 ml.
2. Add the ground rice and stir often to ensure the milk doesn't burn.
3. Add sugar, almond paste and cook for 10 minutes.
4. Turn off the heat.
5. Garnish with chopped almonds and raisin. 
6. Refrigerate for 2-3 hours.

Chingri Malaikari (Prawn with coconut cream )

        Ingrdients :

• 500 gm big/medium prawns
• 1 large onion paste
• 2 bayleaves 
• 2 cinnamon stick
• 5-6 cloves 
• 2 tablespoon ginger -garlic paste
• 2 green chilli
• 2 cup coconut milk
• 1 teaspoon turmeric powder
• 1 teaspoon red chilli powder
• 1 teaspoon sugar( or as per taste)
• salt to taste
• 2 tablespoon oil

    Methods :

1. Remove the hard shell ,tell from the prawn  and wash it well.
2. Marinate them with 1 teaspoon turmeric powder and salt for at least 1 hour.
3. Heat the oil in a pan and fry the prawns until change the color to light golden. 
4. In the remaining oil (add more oil if u need) add all whole spices( bay leaves ,cloves,cinnamon )one by one .Then, add onion paste,fry till onion paste turn little brown ,add ginger, garlic paste fry for 2 minute.
5. Add turmeric ,red chilli powder,green chilli,salt,sugar ,let it cook for few minute .
6. Add coconut milk  .When the gravy starts boil add fried prawns ,add little water iff needed.
7. Cook till gravy become thicker .
8. Turn off heat.
9. serve with steamed rice.

Chilli Chicken

     Ingredients:

• 500-600 gms  boneless chicken (cut into small pieces )
• 2 tablespoon soya sauce 
• 1 egg ( if u dont want to use egg ,then use plain flour)
• 2 tablespoon corn flour 
• 6 green chillies 
• 1 onion cut into  cubes 
• 1 capsicum cut into cubes
• 1 tablespoon chilli sauce
• 1/2 tablespoon vinegar
• 1 teaspoon pepper powder 
• 1 teaspoon garlic paste 
• 1 teaspoon ginger paste
• salt to taste 
• sugar (optional)
• spring onion

   Method:

1. Marinate the chicken in 1/2 tablespoon soya sauce,vinegar ,salt,egg or plain flour,corn flour,pepper powder and leave it for  atleast 1 hour .
2. Heat the oil in a pan and fry the chicken pieces until golden brown . after frying keep it aside.
3. In the remaining oil,add  chopped garlic ,ginger fry it for few minute.then,add onion,capsicum and fry for 2-3 minutes,now add marinated chicken and fry until soft.
4. Add green chillies,chilli sauce, salt,sugar(optional ),soya sauce ,and pepper and mixed it well.
5. Garnish with finely chopped spring onion .

Palak Paneer

     Ingredients: 

•  bunches of Spinach
• 1 teaspoon finely chopped ginger 
• 200 gm paneer or cottage cheese 
• 2-3 green chillies
• 2 medium tomato paste 
• 1 tablespoon  cumin powder
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 tablespoon oil
• 1 teaspoon cumin seeds 
• pinch of hing (asafetida)
• salt and sugar to taste
• 1 teaspoon garam masala    

    Method:

1. Remove spinach leaves from stem and wash leaves well.
2. take 2 glass of water when it started to boil ,add spinach leaves let it boil for 10 -15 minutes.
3. switch off the heat ,let spinach cool down.
4. blend the spinach and green chillies in a mixture and make a thick paste.
5. heat the oil  in a pan,add hing ,cumin seeds.after cumin seeds crack, add the tomato paste  and let it cook few minute until the tomato paste is about half in volume .
6. then add cumin powder,coriander powder ,turmeric powder,salt and sugar.
7. add spinach and let it cook for 10 minutes 
8. add paneer and mixed it well cook cover on low heat for 2-4 minute.
9. add garam masala.
10. take out in a serving bowl.
11. serve with rotis or rice.

Kheer

Ingredients:

• 1 liter whole milk
• 1/2 cup basamati or chinigura rice
• 1 tablespoon ghee
• 1/4 cup sugar or to taste
• 2-4 crushed cardamom
• 2 tablespoon sliced almons, pistachios, cashew nuts for garnishing   

  

  Method:

1. Wash rice nicely 
2. Melt the ghee in pan on medium heat .
3. Add the rice and stir for two minutes .
4. Add milk and cook until the rice is tender and milk reduce to about half and become creamy .stir often to ensure the milk does not burn .
5. Add sugar ,cashew nuts ,almonds and cook for few more minutes .
6. Turn off the heat.
7. Let it cool down.
8. kheer can be served chilled or warm .