Creamy Fruit Chaat

Ingredients

Grapes 1 cup
Chickpeas 1 cup (boiled)
Fruit cocktail 1 can
Potato 1 (boiled)
Apples 2 (sliced)
Mangoes 2 (cubed)
Peaches 2 (sliced)
Bananas 4 (sliced)
Guava 4 (sliced)
Cream 2 packets (chilled)
Salt ½ tsp
Black pepper ¼ tsp
Caster sugar 4 tbsp
Chaat Masala 1, ½ tsp

Method

In a bowl mix together grapes, chickpeas, fruit cocktail, potato, apples, mangoes, peaches, bananas, guava, cream, caster sugar, black pepper, salt and chaat spice.
Mix well and serve chilled.

Creamy Fruit Chaat

Banana Chips

Ingredients

4 medium raw bananas
3-4 cups water
salt and freshly crushed black pepper as required
oil for deep frying

Method

Wash and peel the raw banana; peel deep enough, such that only the white pulp remains. Slice the banana into very thin circular slices.
You could use a slicer for this purpose. Heat oil in a heavy bottomed pan; Meanwhile, dissolve salt in some water and keep aside.
Drop a handful of banana slices into the hot oil carefully. Pour a tsp or two of salt water into the oil; The oil will sizzle a little, so make sure you maintain a distance.
Saute regularly so that the slices do not stick to each other and they are cooked all over.
The chips are done when they turn golden yellow in color; Remove from oil and drain on paper towels; Let cool completely and store in airtight containers.
Repeat the whole process for the remaining banana slices.
IMPORTANT:* While adding salt water to subsequent batches, keep in mind that the oil would already have some amount of salt in it. So, you might want to add lesser quantity of salt water every time. You could even add a pinch of turmeric and hing to the salt concentrate, for good color and taste.

Banana Chips

Chicken Samosa

Ingredients

Chicken mince 250 gm
Oil 2 tbsp
Ginger garlic paste 1 tsp
Salt 1 tsp
Black pepper ½ tsp
All spice ½ tsp
Crushed red pepper ½ tsp
Coriander leaves 2 tbsp (chopped)
Green chillies 4 (chopped)

Ingredients for dough:

Flour 2 cups
Ghee 6 tbsp
Salt ½ tsp
Water to knead

Method for filling:
In a pan, heat oil.Add mince with ginger garlic paste.
Then add salt, black pepper, all spice, and crushed red pepper, cook for 10 minutes or till done.
Remove in a bowl add coriander leaves and green chillies.

Method for dough:In a bowl add ghee, flour and salt; gradually add water and knead to make a hard dough.Knead well, make into small balls then roll into small saucer size.Spread filling in centre and fold one side to form into a "D" shape Samosa,and mark/press with fork.& deep fry till light golden.Serve with tamarind sauce or ketchup.

Chicken Samosa

Boneless Chicken Handi

Ingredients

Chicken boneless ½ kg cut into cubes

For onion mixture

Onions 2-3 (medium sized, sliced)
Water 3 cups
Garlic 1 tsp (crushed)
Small cardamom 3
Salt ½ tsp
Chillii powder ½ tsp
Turmeric 1/4 tsp
Ghee 2 tbsp
Tomatoes 2 (blended)
White pepper ¼ tsp

For step one

Oil/ghee ¼ cup
Garlic crushed ½ tsp
White cumin whole ½ tsp
Tomatoes 2 blended
Yogurt 1 tbsp
Salt 1 tsp
Chilli powder 1 tsp
Crushed red chilli ½ tsp White pepper
White pepper ¼ tsp
Roasted cumin ½ tsp (crushed )
All spice powder ½ tsp
Yellow colour a pinch
Chilli sauce 1 tsp
Soya sauce 1 tsp
Worcestershire sauce 1 tsp
Fresh cream 2 tbsp

For step two

Butter 2 ounce
Almonds 5-6 (boil, peeled then grind)
Desiccated coconut 1 tbsp
Green chilli 3 chopped
Coriander leaves 2 tbsp

Method

For onion mixture

In a large pan boil sliced onion with water, crushed garlic, green cardamom, salt, chilli powder, turmeric and white pepper for 20 minutes.
When remove from stove immediately add ghee,cool mixture then blend.

For Step One

Then add onion mixture into yogurt and blended tomatoes, keep aside.
In a wok heat oil/ghee, add crushed garlic with white cumin seeds; fry till light golden.
Then add blended tomatoes, whipped yogurt, chilli powder, crushed red chilli, white pepper, roasted and crushed cumin,all spice powder,food colour and salt, fry well till oil comes on top.
Now add chicken cubes with chilli sauce,soya sauce, worcestershire sauce.
Cook it for 10 minutes or until ghee/oil comes on top.
lastly add cream and remove from stove.

For Step Two

 In a handi heat butter.
Add blended onion mixture and cook for 10 minutes.
When ghee come on top, then add the cooked chicken mixture and mix well.
Add 2 tbsp butter, almonds, desiccated coconut,green chillies and coriander leaves.
Cover and cook on low flame for 10 minutes more; delicious chicken handi is ready to be served with naan.

Kalizza Sandwich

Ingredients Ingredients for Dough

Flour 2 ½ cup
Salt 1 tsp
Sugar 3 tsp
Milk powder 2 tbsp
Egg 1
Oil 2 tbsp
Yeast 1 ½ tsp

Ingredients for filling

Chicken tikka chunks 1 cup
Mushrooms sliced 4
Olives 4
Oregano ½ tsp
Cheddar cheese ½ cup
Mozzarella cheese ½ cup
Pizza sauce ½ cup Mixed with tomato paste 2 tbsp

Method for dough

Put all ingredients together in a bowl, knead with warm water into a soft dough, leave to rise for 30 minutes, punch down dough, divide the dough into 6 parts, grease your  pizza plates/tray, roll the dough ½ inch thick , spread prepared sauce on half the portion, top with chicken tikka chunks, mushrooms, olives, oregano, both the cheese, then fold with the left plain portion into deep, press the corner edges well using fork, prick top with fork, brush with beaten egg, bake on 200 degree for 20 minutes. Cut in halves from center and serve.

Kalizza sandwich

(Bottle Gourd /Lauki aur sago dana ki kheer

Ingredients

Milk 5 cups
Sago dana 3 tbsp Soaked in 1/4 cup water
Bottle Gourd/lauki 2 cups grated
Sugar ½ cup
Custard powder1 tbsp  dissolved in 2tbsp of milk
Rose essence ½ tsp
Green color few drops
Almond and pistachios as required (sliced)

Method

Heat milk add soaked sago dana and cook for 10 minutes
Add grated lauki cook for 10 minutes till tender
Add sugar and custard powder mixture
Cook till thick
Lastly add food color, essence, sliced almond and pistachios and remove.
Serve chilled.

(Bottle Gourd /Lauki aur sago dana ki kheer

Raw Mango Pickle (Instant) jhatpat Kairi ka Achar

Ingredients

Raw Mango 1/2 kg peeled & thinly julienned
Crushed Red Chilli 1 tbsp
Cumin seeds 1 tsp
Fennel seeds 1 tsp
Black onion seeds (kalonji) 1/2 tsp
Turmeric powder 1 tsp
Salt 2 tsp
Crushed Mustard seeds 2 tbsp
Crushed Coriander Seeds 1 tsp
Garlic 10 cloves peeled and Crushed

Ingredints for Bhagar

Mustard oil 1/2 cup (optional if you dont have mustard oil you can always use any other cooking oil)
Curry leaves 10
Fenugreek seeds 1/2 tsp
Button Red Chillies

Method

Take large mixing bowl or thali add julienned mango and Garlic,salt and all other spices.
mix well so that the spices uniformly coat,
leave for only 30 minutes

Method for Bhagar

heat oil and add all the ingredients for bhagar fry till golden and remove from stove for 5 minutes to let it cool,now add pickled mangoes and start cooking on very low heat for max 10 to 15 minutes.
let it cool & Store in a air tight container and refrigrate.

Raw Mango Pickle (Instant) jhatpat Kairi ka Achar