MASALA RAWA (SUJI / SEMOLINA) DHOKLA

Ingredients :-

Suji (Rawa / Semolina) - 1 cup

Besan (Gram Flour) - 2 tsp (optional)

Hung Curd - 1/2 cup

Fruit Salt (Eno) - 1 tsp

Cooking Oil - 2-3 tsp

Water - as required

Salt to taste

Masala to be added :-

Ginger-Garlic paste - 1 tsp

Roasted Cumin Powder - 1 tsp

Red Chilly powder - 1 tsp

Black Pepper powder - 1/2 tsp

Mint-Coriander-Green chilly Paste - 3-4 tsp

You can also add grated carrot, chopped capsicum, sweet corn, green peas as your choice.

For Tempering :-

Oil - 2 tsp

Dry Red Chillies - 2 nos. chopped

Mustard seeds - 1 tsp

Few Curry Leaves 

A Pinch of Hing (Asafoetida) 

Lemon Juice - 2 tsp

Sugar - 2 tsp

Water - 3-4 tsp

Method :-

Mix all the ingredients Suji, Besan, Hung Curd, Water, Eno Salt, Cooking Oil and salt together in a bowl and keep the batter aside for 10 minutes.

Add the above masala ingredients to the batter and mix well.

Grease the heart shape mould or as your choice tray with little oil and pour the batter to it. Add water to the steamer and cover it. When it start to boil, put the mould to the steamer and cover tightly. Cook on medium-high flame about 15-20 minutes or till done. Check your Dhokla by inserting a clean knife or tooth-pick to it. Take out the dhokla and let it cool and cut into your desired shape.

For Tadka, heat oil in a tadka pan. Add dry red chilly, mustard seeds, curry leaves and hing. Let it splutter for few minutes. Add water to the tadka very crefully, add sugar and let it boil till sugar dissolve in water. Add lemon juice and switch off the flame. Pour the tadka evenly over the Dhokla and Serve with any chutney, curd by garnishing with chopped coriander leaves.

KAKHARU PATRA SAGA BHAJA (PUMPKIN LEAVES WITH YELLOW SPLIT PEAS)

Ingredients :-

Kakharu Patra (Pumpkin leaves) - 2 cups (Finely chopped) 

Roasted Mung Dal (Yellow Split Peas) - 1 cup

Milk - 1/2 cup

A Pinch of Sugar

Salt to taste

Turmeric powder - 1/2 tsp

Water - 1 n 1/2 cups

For Tempering :-

Panch phutan - 1 tsp 

Onion chopped - 2 nos.

Garlic crushed - 2 tsp

Green chilly chopped - 1 tsp

Dry Red chilly - 1 no.

Method :-

Clean n wash the roasted mung dal and boil it with water. Add salt to taste n haldi. Cover it and let it boil for 5 minutes. When it half cooked add the pumpkin leaves, milk and a pinch of sugar and again cook about 5-8 minutes.

For tempering, add oil to the pan. Add panch phutan, dry red chilly, green chilly, when it start to splutter add the chopped onion, crushed garlic and saute for a while. Add the boiled pumpkin leaves to the tadka and mix well about 2 minutes. Switch off the flame and Serve hot with rice..Enjoy the ultimate flavour of this Saga bhaja with Pakhal bhata (water rice).

KAKHARU DANKA RAI (PUMPKIN STEMS IN MUSTARD GRAVY)

Its a typical perfect Odiya cuisine. You can have it with hot steamed rice and enjoy the flavour of the mustard paste.

Ingredeients :-

Kakharu Danka (Pumpkin Stems) - 2 stems with Pumpkin leaves (cut into long pieces)

Aloo (Potatoes) - 2 nos. (cut in medium chunks)

Baigana (Brinjal) - 1 small no. (cut into medium chunks)

Kakharu (Pumpkin) - 1 cup (cut into pieces)

Tomator - 1 no.

Haldi (Turmeric powder) - 1/2 tsp

Salt to taste

Oil - 1 tsp

Cumin n Mustard seeds - 1 tsp

Green Chilies - 2 nos.

Masala to be Paste :-

Mustard seeds - 2 tsp

Cumin seeds - 1 tsp

Dry Red chilies - 3-4 nos.

Garlic cloves - 10 nos.

Soaked this in 1/2 tsp vinegar for about 15 minutes n grind to make a very fine paste.

For Tempering :-

Mustard Oil - 2 tsp

Panch Phutan - 1 tsp

Dry Red chilly - 2 nos.

Onion chopped - 1 no. 

Method :-

Wash and cut all the veggies, Put 1 tsp oil to the kadhai. Add cumin n mustard seeds, when they splutter, add all the veggeis except brinjal and stir fry about 5 minutes. Add the mustard paste and saute. Add 1 cup water, brinjal, salt to taste, haldi and cover it. Let it cook for 10 minutes in medium flame. When the veggies are semi cooked, add Pumpkin leaves n chopped tomato and mix it. Again cook for 5-8 minutes and remove form heat. 

For tempering, Add oil to the pan / kadhai. Add dry red chilly, Panch phutan when it start to crackle add the chopped onion and saute for a while. Add the cooked veggies to the tadka n boil for 2 minutes. Switch off the flame and Serve hot with rice..  

PANASA KATHA DALMA (JACK FRUIT WITH SPLIT YELLOW PEAS)

Ingredients :-

Roasted Muga Dali (Split Yellow Peas) - 1 and 1/2 cups

Panasa Katha (Raw Jack fruit) - 1 cup (chopped into small pieces)

Chota Aloo (Baby Potato) - 8-10 nos. (cut into halves)

Kakharu (Pumpkin) - 1/2 cup (cut in medium chunks)

Baigana (Brinjal) - 1/2 cup (cut in medium chunks)

Kadali (Raw Banana) - 1/2 cup (cut in medium chunks)

Tomator - 1 no.

Ada (Ginger crushed) - 1 inch

Guda (Jaggery) - a small piece

Haldi (Turmeric powder) - 1/2 tsp

Salt to taste

Water - 2-3 cups (as you needed)

For Tadka :-

Desi Ghee - 2-3 tsp

Panch Phutan - 2 tsp

Bay leafs - 1 no.

Dry Red Chillies - 2 nos.

A Pinch of Hing

Garnishing :-

Chopped Coariander leaves (Dhania Patra) 

Roasted Cumin-Cinnamon-Dry Red Chilly Powder (Jeera-dalchini-lanka gunda)- 2 tsp

Method :-

Boil 2 cups water in a handi (Wide disc). Roast mung dal till light brown n soak in water for 15 mins. Wash them clearly and add to the handi, add haldi n salt to taste. When it start to boil, add all the veggies to the handi except tomator and let it boil about 15 mins. When the veggies are almost done add the tomator, jaggery and again boil for more 5 minutes. Don't over cook the vegetables.

Now for tadka, heat ghee in a little tadka pan. Add dry red chilly, Panch phutan, bay leafs n hing to the ghee. When it start to crackle pour to the Dalma and cover immediately. Garnish with chopped coriander leaves n roasted Cumin-cinnamon-chilly powder and Serve. Enjoy this "Panasa Katha Dalma" with rice or chapatis..  

CRISPY PANEER IN BEET ROOT SAUCE (NO ONION-GARLIC)

Boring with regular Paneer and it's No Onion-Garlic day (Mon day)...So just wondering...wondering...wondering...what to do for a change ??? It's in mind and just experiment with beet root in my kitchen..The result is 100 out of 100..Awesome..Too good. You can't believe unless you try it in your kitchen..So try and feel the taste :) :)

Ingredients :-

Beetroot chopped - 1 no.

Paneer cubes - 1 cup

Tomato - 1 no.(Large size)

Ginger chopped - 1 tsp

Green chilly chopped - 2 nos.

Cashew nuts - 5-8 nos. 

Black Peeper - 4-5 nos.

Cinnamon - 1 stick

Cardamom - 2 nos.

Cumin-Coriander Powder - 1 tsp

Salt to taste

Sugar a pinch

Garam masala powder - 1/2 tsp

Kasoori methi (Dried fenugreek leaves) - 1/2 tsp

Fresh Cream - 2 tsp

Oil - 1 tsp

Butter - 1/2 tsp

Method :-

Beetroot Gravy :-

Heat oil in a pressure cooker. Add cinnamon,cardamom,pepper,ginger chopped, green chilly chopped, chopped beetroot,chopped tomato and saute for a while. Add cumin n coriander powder, salt to taste, sugar a pinch and stir for 2 minutes. Add 1/2 cup water and cover the lid. Let it cook for 1 whistle in high flame, then keep the flame in slow and cook about 8-10 minutes. Switch off the flame. Transfer it to a mixture blender and blend it to make a fine smooth paste. 

Heat 1/2 tsp butter and pour the mixture to the kadhai. Add kasoori methi n garam masala and let it boil for 2 minutes. Stir it continuously. Lastly add fresh cream and switch off the flame. 

Crispy Paneer:-

Make a batter with 2 tsp gram flour, 1 tsp corn flour, chilly powder, ginger paste, ajwain, salt to taste and little water and the consistency should be thick. Dipped the paneer cubes in the batter and deep fry in hot oil till light brown.Soak in absorbent paper.

Final Garnishing :-

Serve the beetroot gravy in your serving plate, topped with crispy paneer and garnish with little cream and Enjoy your lunch or dinner with roti / naan..

BABY POTATO BIRYANI

Ingredients :-

Long Grain Rice - 2 cups (Soaked in water for 30 mins.)

Onion Finely Chopped - 2 nos. (Large size)

Fried Onion - 1 no. (Cut in thinly sliced, fry till deep golden brown, add a pinch of sugar in oil) 

Ginger-Garlic paste - 1 tsp

Tomato Puree - 1/2 cup

Red Chilly Powder - 1 tsp

Turmeric powder - 1/2 tsp

Garam Masala Powder - 1/2 tsp

Sahi Biryani Masala - 1 tsp (Optional)

Shah Jeera (Black Cumin) - 1 tsp

Kasoori Methi (Dried Fenugreek Leaves) - 1/2 tsp

Sugar - 1/2 tsp

Fried Cashew nuts - 2-3 tsp  

Mint (Pudina) Leaves - 1/4 cup

Kewda Essence - Few drops

Milk - 1/4 cup

Butter / Ghee / Oil - as required

Masala Paste To Grind :-

Coriander seeds(1 tsp), Cumin seeds(1 tsp), Pepper(5-8 nos.), Cinnamon(1'inch), Cardamom(2 nos.),Poppy seeds (1 tsp) - Soak in water for 15 mins. and make a very fine n smooth paste.

For Marination :-

Boiled Baby Potato - 2 cups (Prick with fork from all sides of the potato)

Curd - 1/2 cup

Ginger-Garlic Paste - 1 tsp

Red Chilly Powder - 1/2 tsp

Salt to taste

Mix all the ingredients together and keep for 15-20 mins. in refrigerator.

Mustard Oil - 1 tsp (for roasting)

Method :-

1st Step :

Cook the soaked rice with water, add 1 bay leaf, cardamom, cinnamon, 1 drop lemon juice, pinch of salt and cook in high flame. Drain the excess water from the rice. Spread 1 tsp oil and mix well. Keep it aside.

2nd Step :

Heat a non-stick pan, add 1 tsp mustard oil. Add the marinated potatoes and dry roast in low-medium flame till golden brown. Transfer to a plate and keep aside. (The left over marinated masala add to the biryani masala later.)

3rd Step :

Heat Butter and oil (1:1) ratio in a kadhai. Add Shah Jeera, chopped onion and saute.Add ginger-garlic paste, when the raw smell goes out add the grind paste, tomato puree and cook for a while. When oil leaves from the side add Biryani masala, salt to taste and let it cook for more time. Add the roasted potatoes and mix well. Add 1/2 cup water and cook on medium flame about 5-8 minutes. Add kasori methi and switch off the flame.

Last & Final Step : For Dum Process:

Grease a microwave bowl or wide pot with little butter or ghee. Add one layer of cooked rice, sprinkle garam masala powder, add one layer of  Baby Potato masala, add chopped coriander leaves, add last layer of rice, topped with fried onion sliced, chopped mint leaves, fried cashew nuts, kewda essence and sprinkle 3-4 tsp of milk and cover it tightly. Microwave it for 2-5 minutes and keep it in stand by for more 5 minutes. Or you can also put it on gas stove on low flame for 5-8 minutes. 

If you use gas stove for dum, so don't put the biriyani pot directly, first pre-heat a flat non-stick tawa and then put the pot over it otherwise the lower part will be burn.  

Now, your Baby Potato Biryani is ready to eat..Serve with raita or any gravy.

FANTASY GLASS DELIGHT

Once suddenly I had guest in my home and was no time to think about anything. Just wondered my fridge and checked what was available...Grabbed the ingredients and took little glasses and put one by one...And finally my Jhatpat Yummy Delicious Dessert was ready..Served it to my guest and believe me gathered loads of love n appreciation. You can present as your choice and make event memorable..  

Ingredients :-
Sponge Cake - 1 no.
Sugar Syrup - 1/2 cup
Sweet Boondi (Gram Flour Sweet Balls) - 2 cups
Yogurt - 1 cup (Add 2-3 tsp of Sugar to the Yogurt and beat well)
Fruits - (Pears, Pomegranate, Orange, Black Grapes) OR (as your choice)
Chopped Cashew nuts, Raisins, Almonds - 1 cup
Cherry - 4-5 tsp
Gulab Jamun Sweets
Phirni / Custard / Yogurt

Method :-
1. Put a piece of Cake layer or chopped cake pieces at the bottom of the glass. 
2. Then sprinkle little sugar syrup. 
3. Spread 1 tsp of Yogurt mixture on it.
4. Put a thick layer of Sweet Boondi on it.
5. Spread some chopped fruits.
6. Again 2 tsp of Yogurt mixture.
7. Add few dry fruits n cherries. 

Keep it in refrigerator for at least 1 hours to set.

Now its Ready to Serve, topped with a hot gulab jamun and garnish with 1 tsp of Phirni / Custard / Yogurt as your choice. I've some Prirni in my fridge, So I used this here for making it more Delicious.. 

Note :- If you have Gulab Jamun in your Fridge, just reheat it about 10-20 secs in microwave and its Ready your Hot Gulab Jamun...

QUICK N EASY TAWA PANEER RECIPE

Ingredients :-

Paneer - 2 cups (Cut into large chunks)

Fresh Cream - 1/2 cup

Chopped Onion - 3-4 nos. (Finely chopped)

Ginger - Garlic Paste - 2 tsp

Red Chilly Powder - 1 tsp

Cardamom powder - 1/2 tsp

Garam Masala Powder - 1 tsp

Chopped Green Chilly - 3-4 nos.

Tomato Puree - 2 nos. (Large size)

Pepper powder - 1/2 tsp

Honey - 2 tsp

Ajwain (Carom seeds) - 1/2 tsp

Salt to taste

Butter - 1 tsp

Dalda ghee - 1 tsp

Method :-

Take a bowl and mix Cream, ginger-garlic paste, red chilly powder, garam masala powder, cardamom powder, chopped green chilly, tomato puree, honey, melted butter and salt to taste. Keep it aside for 5 minutes. Heat a non-stick tawa, add 1-2 tsp ghee and fry the chopped onion till it translucent. Add few ajwain seeds and saute. Add the Gravy to the tawa and cook. When it start to boil, add the Paneer cubes and mix very carefully. Cook for more 5 minutes till the gravy thickens and the consistency should be thick. Switch off the flame and Serve your TAWA PANEER garnish with coriander leaves with chapati / naan..

DELICIOUS DESSERT : CREAMY PHIRNI :

Ingredients :-

Milk - 1 litre

Rice - 4-5 tsp (Soaked for 30 minutes n make a fine paste with little water)

Sugar - 1/2 cup Sugar
Fresh Cream - 1/2 cup

Cardamom powder -  A Small Pinch

Saffron - Few Strands (Soaked in little warm milk)

Dry Fruits (as your choice)

A Pinch of Salt

Method :-

Take milk in a wide vessel and bring to a boil. Add the rice mixture / batter to the milk very slowly and stir it continuously. Let it cook for 8-10 minutes completely in simmer. When rice cooked properly, add sugar to it and mix well. Cook for another 5-8 minutes till sugar dissolved, then add saffron syrup and fresh cream to it. Add fried dry fruits as your choice and mix well. Switch off the flame and let it cool at room temperature. You can also keep it in refrigerator at least for 1 hours. Garnish with rose petals or more dry fruits and Serve chilled. Enjoy your quick and delicious Dessert !!!  

CORN FLOUR HALWA (KARACHI / BOMBAY HALWA)

Its an easy and yummy halwa, also known as Karachi halwa / Bomaby halwa.

Ingredients :-

Corn Flour - 1 cup

Sugar - 3 cups

Water - 4 cups

Ghee / Butter - 3-4 tsp

Lemon Juice - 1 tsp

A Pinch of Cardamom Powder 

Fried Cashew nuts - 3-4 tsp

A Pinch of Food Colour 

Method :-

Take a bowl and mix Corn flour, water and food colour together without any lumps and keep aside. Heat a non-stick pan. Add sugar and water to it. When sugar melted completely (no need of string consistency), add a few drops of lemon juice and stir. Now, add the corn flour mixture to the sugar syrup slowly and stir it continuously. Cook the entire process in low flame. At the same time fry the chopped cashew nuts with little ghee till light brown. When corn flour start to thick, add ghee and mix well. Stir it till the mixture becomes glossy and leave the sides of the pan. Add fried cashew nuts and cardamom powder and mix well. Cook for more 2-5 minutes and then switch off the flame. Grease a plate with little ghee/butter and transfer the mixture to the plate and spread it evenly. Keep it for cool and refrigerate it for 1-2 hours. Cut it into slices as your desired size n shape and Serve. Now, its ready to eat...:)    

                                                       

                                                        

MASALA PANIYARAM / MASALA APPAM

Paniyaram is a South Indian dish, Spicy version of regular Idli. You can make it with Idli batter / Rawa / Rice powder with a Spicy flavor n also can made Sweet Appam. It's prepared with Paniyaram Pan (Below pics) with a very little oil. You can have it in your Breakfast or Dinner also. 

Ingredients :-

Idli Batter - 2 cups (Here I've used ready made Instant MTR Idli powder)

Curd - 1/2 cup (For MTR Idli powder)

Onion chopped - 1 no.

Green Chilly chopped - 2-3 nos.

Coriander leaves chopped

Pudina (Mint) leaves chopped (as per your taste)

Green Peas - 3-4 tsp

Grated Carrot - 1 no.

Capsicum chopped - 2-3 tsp 

Mango Ginger grated - 1' inch

Roasted Crushed Peanuts - 2 tsp

Salt to taste

Sugar - 1/2 tsp

Method :-

Mix all the above ingredients with Idli batter and keep aside for 10 minutes.

Heat a Paniyaram Pan. Drop with little oil (1-2 drops) in each hole and put 1 tsp batter in each hole. 

Cover the lid and keep the flame in low-medium. After 2-3 minutes turn the other side of the Appam using a spoon or wooden skewer. Sprinkle few drops of oil and again cook for 1-2 minutes. Turn once or twice for uniform cooking. Switch off the flame and remove from the Appam Patra and Serve with any chutney or Sambar or any gravy.  

NOTE :- Any one can make plain Paniyaram with batter only. And then saute the Paniyaram with above ingredients and also add 2 tsp Urad dal/Chana dal and fry it.

GOBI PARATHA (CAULIFLOWER PARATHA)

Ingredients :-

For Dough :-

Wheat Flour - 1 cup

Salt to taste

Oil - 1 tsp (Optional)

Water to knead the dough

For The Stuffing :-

Cauliflower (Phul Gobi) Grated - 1 cup

Green Chilly - 2-3 nos. chopped

Onion Chopped - 1 no.

Coriander leaves - 2 tsp (finely chopped)

Coriander powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Salt to taste   

Oil for roasting the Parathas(I have used Olive oil)

Method :-

Firstly, Mix the wheat flour, salt and oil together in a bowl and knead a smooth dough and keep aside.

Clean, wash the Cauliflower and grate them finely. I've used my Vegetable Chopper to grate this. Sprinkle little salt and keep aside for 10 minutes. Squeeze the excess water from the grated cauliflower, add finely chopped onion, green chilly, coriander leaves, all the dry masalas and mix it well.

Now, divide the dough into equal size balls. Take a ball, just roll out a small disc like Puri's shape and put 1 tsp grated cauliflower mixture in the center and cover from each side tightly. Dusting with little flour and roll into any shape by using the rolling pin. Make all the chapati like this.

Heat a tawa / non-stick frying pan. Roast the chapati with little oil / ghee both the sides till brown in colour.

Serve with any Gravy or Fresh Curd or Pickles or Chutney as your choice. Enjoy it !!!

HEALTHY DELICIOUS CHOLE - ZERO OIL RECIPE

Hello friends, as we know, the traditional CHOLE recipe is normally cooked with much oil...:) but....but here I'm going to share a ZERO OIL recipe with you guys..Any one Can't Imagine..CHOLE without OIL..How ?????? I also can't believe that but my SIS-IN-Law (who is my Friend-SIS-Guide) share the recipe with me and advice to try once. I've cook it without OIL n believe me the TASTE was just AWESOME..SUPERB...So Lets start the procedure of healthy Chole with Zero Oil. 

Ingredients :-

For Boiling Chick Peas :-

Chick Peas (Kabuli Chana) - 100 gms

Bay Leavs (Tej Patta) - 1 no.

Green Cardamom (Choti Ilaichi) - 3 nos.

Black Cardamom (Badi Ilaichi) - 1 no.

Cinamon (Dalchini) - 1' inch

Cloves (Laung) - 3-4 nos.

Pepper (Golki) - 5-6 nos.

Baking Powder - 1/2 tsp

A Pinch of Salt 

For Chole :-

Ginger-Garlic Paste - 1 tsp

Green Chilly Chopped - 2 nos.

Red Chilly Powder - 1 tsp 

Coriander (Dhania) Powder - 1 tsp

Cumin (Jeera) Powder - 1 tsp

Garam Masala Powder - 1/2 tsp

Pepper Powder - 1/2 tsp

Sugar - 1/2 tsp

Chana Masala - 2 tsp (I've used home made fresh chana masla, which gives awesome flavour to chole)

A Pinch of food colour (Optional)

Lemon Juice - 1 tsp

Tomato Chopped - 2 nos.

Salt to taste

For Garnishing :-

Onion chopped - 1 no.

Coriander Leaves 

Mithi Imli Chutney (Sweet Tamarind Juice) 

Chat Masala :)

Method :-

Soak chick peas 4-5 hours or over night in water. Pressure cook the Peas with the above ingredients for 2 whistles in high flame until they are soft and switch off the fire.

Heat a pan and pour the Chick peas to it with water. Don't waste the water. Add ginger-garlic paste, red chilly powder, coriander powder, cumin powder, pepper powder, chana masla, sugar, garam masla powder, a pinch of food colour (Optional), salt to taste and cook in low -medium flame. Add chopped tomatoes, green chilly and few choped coriander leaves to it and again cook it for more 5-8 minutes. Mash few Peas in the gravy and mix well. Sprinkle little lemon juice and switch off the flame. Now its ready. Add Mithi Chutney, chat masala and chopped onion-coriander leaves and SERVE with Plain Tawa Roti or Naan.. Enjoy the healthy-Oil free delicious Chole !!!      

Home made Chole Masala Powder :-

Shahi Jeera, Cumin seeds, Coriander seeds, Mustard seeds, Whole Pepper, Cinnamon, Cloves, Cardamom, Black Cardamom, Sesame seeds (Til), Ajwain (Caraway seeds), Red Chilly, Star anise (Chakri phool), Rock salt n Turmeric powder.

Lightly dry roast all the above ingredients, allow it to cool and blend to make a smooth fine powder. You can keep it in air tight jar for 1-2 months.

GOND (DINK/EDIBLE GUM) KE HALWA

GOND / DINK / EDIBLE GUM is a very healthy and highly nutritious, rich in fats and fibers should be taken in specially Winter which generate heat in the body. Gond is a raisin which extracted from the bark of the axle-wood tree. It is available in crystal form little pearl like shape, which especially meant for eating after being cooked. Gond is very beneficial for Pregnant ladies at its strengthens back bone. 

Ingredients :-

Gond (Dink / Edible gum) - 1/2 cup

Wheat Flour - 1/2 cup

Gram flour - 1/2 cup

Milk - 1 cup 

Sugar - 1/2 cup

Poppy Seeds - 2 tsp

Sesame Seeds - 2 tsp

Dry Fruits - 3-4 tsp

A Pinch of Cardamom Powder

A Pinch of Salt to taste

Ghee / Olive oil 

Method :-

Heat ghee in a pan and fry the Gum in low flame. Here I've used Olive oil for frying the Gond (Gum) due to health conscious. When it become transparent and fluffy remove it by a strainer from oil and keep aside. 

Now take ghee in same pan and roast the wheat flour and gram flour till slightly brown in colour on low flame. Add gond in it and fry. Add poppy seeds, sesame seeds, dry fruits, pinch of salt and saute for a while. Add milk and sugar to it n let it boil for 5-8 minutes. Sprinkle little cardamom powder to it and mix well. Cook it in low flame till it become halwa consistency. Switch off the flame. Grease a plate/tray with little ghee / olive oil and pour the halwa to it and spread it evenly. Let it cool at room temperature or at you can keep it in refrigerator for 2-3 hours. Cut it into desired shape, garnish with little dry fruits / silver work and Serve..  

METHI WALA CHICKEN (FENUGREEK CHICKEN)

Ingredients :-

Chicken - 250 gms

Potato - 1 large no. (Cut into large chunk pieces) (Optional)

Fresh Methi (Fenugreek) leaves - 1 cup (chopped)

Onion - 2 nos. (Thinly Sliced)

Dry Red chilly - 2 nos.

Shahi Jeera (Caraway seeds) - 1/2 tsp

Ingredients for Marination of chicken :-

Hung Curd - 1/2 cup

Ginger-Garlic Paste - 1 tsp

Turmeric powder (Haldi) - 1/4 tsp

Red Chilly powder - 1/2 tsp

Coriander (Dhania) powder - 1 tsp

Cumin (Jeera) Powder - 1/2 tsp

Everest Chicken Masla - 1 tsp (Optional)

Lemon Juice - 1/2 tsp

Kasoori Methi (Dried Fenugreek Leaves) - 1/2 tsp

Whole Garam Masala (1' Cinnamon, 2 Cardamoms, 2 Cloves)

Salt to taste

Method :-

Clean and wash the chicken evenly. Mix all the above ingredients together in a bowl and marinate the chicken for 15-20 minutes. Keep it in refrigerator.

Cut the Potatoes into large chunks and little fry in oil just till brown in colour. (It's optional)   

Heat 1 tsp oil in a pan. Add Shahi jeera, dry red chilly and onion slices, saute for a while. Add the marinated chicken and potato. Mix it well and cover it with a lid. Cook it in low flame for 10-15 minutes or till the chicken is tender. Stir occasionally to avoid burning. Now add the chopped fresh Methi (Fenugreek) leaves and mix well (Note to add methi leaves when chicken is almost done, which maintain its fragrance and enhance the texture). Cook again uncovered for about 5-8 minutes and switch off the flame. Sprinkle little garam masla powder. It's Ready now. You can serve Methi Chicken with any rice / Roti / Naan as your choice. HAPPY COOKING :) :) :)