Aaloo Zeera

Ingredients
2-3 potatos peeled and sliced
3 tbs oil
1 tsp zeera
2-3 Whole dried red chilies
1/4 tsp haldi powder
Salt according to taste

Instructions
Heat the oil and add zeera and whole red chili and saute til they start to brown.
Then add the potato and rest of the spices along with a little water.
Cover and cook on low heat till potatoes are soft.
(10-15 minutes

Chapli Kabab

Ingredients
1/2 kilo finely minced beef
1 medium sized onion chopped
Salt according to taste
1 tsp ginger paste
1 tsp crushed zeera
i tbs crushed whole dried red chilies
1 tsp crushed dhuniya seeds
Small pieces of an omlette made with 2 eggs with a little salt and black paper
1 tsp anardana
2-3 green chilies chopped
1/2 cup of fresh dhuniya leaves
1 large tomato
1 tsp lemon juice or vinegar
200 gms Makai ka atta (Corn meal)
(DO NOT USE CORNFLOUR)
1 small onion sliced and fried till brown

Instructions
Add all the ingredients to the mince meat and leave to marinate in the refrigerator for 2-3 hours.
Then make into flat pattis and fry in a little oil.
Makes abou t 6 kababs.

Chat Masala

Chat Masala

Ingredients
1 cup zeera
1 cup Whole dried red chilies
1 tbs salt
2 tbs dhuniya seeds
1 tsp black salt (Kala namak)
10-12 whole black pepper
8-10 cloves
1 bari illaichi (seeds only)
1/4 tsp ajwain

Instructions
Roast the spices slightly and grind into a powder after cooling.
Then add salt and black salt.
Can be used in all sorts af chat and dahi bara.

Chatpata Chicken Tikka

Ingredients
2 skinless chicken breasts halves
1 tsp ginger paste
1 tsp garlic paste
1 tsp salt
1 tbs chili powder
1/2 cup Lime juice
1/4 cup water
3 tbs oil

Instructions
WARNING: This is a VERY HOT recipe that I came up with, but its absolutly DELICIOUS! (If you don't pass out)

Mix all the ingredients together except for the chicken to make the marinade. With a sharp knife make 4-5 deep cuts in the chicken breast width wise. Marinade the chicken in the mixture overnight.
Before you cook the chicken, sprinkle 1/4 tsp of red chili powder evenly over each peice. Grill it on a BBQ or
broil it in an oven for 35 minutes.

Serve with fresh lime.

Chicken Shaslick

Chicken Shaslick

Ingredients
2 lbs boneless chicken
2 tsp Salt
1 tsp chili powder
2 Green Bell peppers
3 Medium Onions
6 Small green chilies
1 lbs canned whole/diced tomatoes
1/2 Cup Ketchup
3 tbs Soy Sauce
3 tbs Oil

Instructions
Cut the chicken into cubes and
fry it in oil on low-medium heat
until the chicken is white. (15 minutes)
Dice the tomatoes if you're using whole ones. Add this to the chicken. Deseed the bell peppers and cut them into 1 inch chunks. Cut the onions into chunks and add these in as well. Throw in the rest of the ingredients and cook this on low-medium heat for about half an hour or until the bell peppers are slightly soft. Serve with boiled rice.



1. Heat butter in med. sized pan. add garam masala. wait till crackles. add ginger, garlic, and 2 green chili. Cook 2 min. add tomato puree, chili powder, garam masala, salt, 1 cup water. boil. reduce heat, simmer 10 min. add sugar & methi.
2. Add chicken. simmer 5 min. add creme.

MALPUA

Ingredients
Milk 1½ litres
Mawa/khoya, grated 50 grams
Refined flour (maida) 2 tablespoons
Green cardamom powder ½ teaspoon
Ghee to deep fry
For the sugar syrup
Sugar 2 cups
Saffron a few strands
For garnishing
Pistachios, halved 15-20
Cashewnuts, halved 7-8

Method
Boil milk in a heavy-bottomed pan. Reduce heat and simmer till it is reduced and reaches a coating consistency. Add grated mawa and mix well. Bring it to room temperature.
Reserve two tablespoons of sugar and form one-string sugar syrup with the rest of the sugar and two cups of water.
Dissolve saffron in a teaspoon of hot milk. Add it to the sugar syrup.
Add refined flour, green cardamom powder and the reserved sugar to the reduced milk. Mix well and make a batter of pouring consistency using a little milk if required.
Heat sufficient ghee in a wide mouthed flat-bottomed kadai. Pour a ladle full of batter to form a pancake. Cook on slow to medium heat.
Turn it over when it starts to colour slightly. When both sides are done, drain and immerse in the sugar syrup. Similarly prepare more malpuas with the remaining batter.
Garnish with pistachios and cashewnuts and serve hot. You can serve hot Malpuas with chilled Rabdi as well.

Brownie Cupcakes

Ingredients
120 gms. unsweetened chocolate, grated
1/2 cup unsalted butter, cut into pieces
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
3 eggs
3/4 cup flour
1/4 teaspoon salt

Method
Preheat oven to 170 degree C
Line 12 muffin tins with paper or foil baking cups.
Melt the chocolate and butter in a bowl placed over a saucepan of simmering water.
Once the chocolate is melted and smooth, remove from heat and let cool for a few minutes.
Mix in the sugar.
Add vanilla and then add eggs, one at a time, mixing well after each addition.
Mix in the flour and salt until well blended.
Evenly divide the batter between the muffin cups.
Place in the preheated oven and bake for about 20 minutes or until a toothpick inserted in the center of the cupcake has moist crumbs.
Remove from oven and let cool. Serve as Desired.