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STUFFED BREAD PAKODAS with INDIAN MASALA CHAI

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I've written mine favorite receipe for east US people who are gonna face sandra and will be staying home. So stay put and be safe at home and have this tasty treat and enjoy at home with family. This receipe is a favorite among delhi people and can be found everywhere in delhi eateries. Most liked during rainy season and winters in india and around   Bread Pakodas Masala Chai INGREDIENTS (BREAD PAKODA FILLING)  1) 5 Medium sized boiled potatoes mashed  2) 3 Tablespoons of chopped Cilantro/Coriander/Dhania Leaves  3) 2 Teaspoons of Red chilli powder  4) 2 Teaspoons of Dry Mango/Amchur powder  5) 1/2 Cup of Mint/Pudina coriander chutney  6) 1/2 Teaspoon of Black salt/Rock Salt  7) 1/2 Cup of Boiled peas mashed  8) Thin Slices of Onion  9) Thin Slices of Paneer/Cottage Cheese 10) Chaat Masala to Taste 11) Salt to Taste 12) 2 Chopped Green Chillies INGREDIENTS (BREAD PAKODA BATTER)  1) 4 Cups of Besan/Chickpea powder  2) 2 Teaspoons of Red chili powder  3) 2 Teaspoons of Garam Masala

BADAM KA HALWA

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INGREDIENTS: 1) 250 gms Badam/Almonds 2) 250 gms Ghee/Clarified Butter 3) 250 gms Mishri/Sugar 4) Few Almond flakes 5) 3 Tablespoon Milk 6) 1 Elaichi/Cardamom Powdered 7) Few strands of Saffron PREPARATION TIME: 30 mins HOW TO PREPARE: * Soak badam overnite,Peel the skin and grind it with water to a smooth paste. * Take a heavy bottom pan or non stick pan. * Add sugar and 1/2 cup water and bring to boil,wait till the sugar dissolves. * Simmer and Add the ground paste of almond and mix well to avoid lumps. * Add milk, cardamom and saffron soaked in luke-warm milk. * Keep stirring to avoid lumps. * Add a tsp ghee in regular intervals. * Keep stirring until the halwa starts leaving the pan. * Pour it in a greased plate to let it cool down and garnish with Almond flakes. FEW HINTS: 1) If lump form and do not blend with stirring, then blend it with blender. 2) If halwa is sticky, then add more ghee and keep stirring for a while. 3) Consistency will be perfect if the wh

DELHI KI ALOO CHAAT

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INGREDIENTS: 1) 3 Aloo (potatoes), peeled 2) 1/2 Teaspoon red chilli powder 3) 1 Teaspoon roasted cumin powder 4) 1 Teaspoon chaat masala 5) Tamarind Chutney according to taste 6) 1 Tablespoon Mint Chutney 7) Chopped Coriander Leaves 8) Optional garnish - chopped onion, tomato julienne, fresh pomegranate seeds 9) Oil for frying PREPARATION TIME: 15 mins HOW TO PREPARE: * Dice aloo (potatoes) into a fairly large dice - 3/4 to 1 inch cubes * Heat oil in a wok and deep fry potatoes till golden brown.Drain on paper * In a bowl, place the fried potatoes and toss with red chilli powder, cumin powder, chaat masala * Add mint chutney, tamarind chutney according to taste and toss to coat evenly * Serve with toothpicks, and garnished with coriander leaves * You can also additionally garnish the special indian aloo chaat with chopped onion, tomato julienne or pomegranate seeds

SIMPLE MICROWAVE CAKE

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INGREDIENTS: 1) 1 Cup flour (Maida) 2) 1 Cup Cream (Malai) 3) 1 Cup Sugar 4) 1/2 Cup Curd/Yogurt 5) Pinch of salt 6) 5 Teaspoon Milk 7) 1 Teaspoon Baking Powder 8) 1/2 Teaspoon Soda-bi-Carbonate 9) 1 Packet Gems/M&M to decorate 10) Few Choco chips to decorate PREPARATION TIME: 30 mins HOW TO PREPARE: * Mix Flour, Baking Powder, Soda-bi-carbonate and salt, Keep aside * Beat Cream and Sugar together untill fluffy * Add Curd and beat well * Mix in Flour mixture untill you get a smooth batter * Add Milk and mix well * Grease a microwave dish and pour in the mixture * Microwave on 60% power for 8 - 10 mins * Check with a fork in the middle of the cake if it is cooked * Cool the cake on the wire rack for 10 mins * Decorate with Gems and Choco Chips * Serve in slices with tea/coffee

CHICKEN CLEAR SOUP

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INGREDIENTS: 1) 4 Cups of Water 2) 1 Cup Chicken Breast Diced 3) 1/2 Teaspoon Jeera Powder 4) 1 Onion diced 5) 1" pcs Ginger thinly sliced 6) 1/4 Teaspoon Black Pepper Powder 7) Salt to Taste 8) 1 Tablespoon Butter/Ghee PREPARATION TIME: 20 Mins HOW TO PREPARE: * Boil the diced chicken pieces in water till chicken gets cooked * Add Onions and ginger to the water * Add Black Pepper, salt, Jeera powder and Butter * Let it simmer for 5 - 8 mins * Serve hot Clear chicken soup CAN HAVE IT ANYTIME! VERY LIGHT AND HEALTHY!

TANDOORI CHICKEN with VEG PASTA SALAD

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INGREDIENTS: FOR MARINATION: 1) 2 pcs Chicken Legs 2) 1 Cup Yogurt 3) 1/4 Teaspoon Turmeric Powder 4) 1/4 Teaspoon Chat Masala 5) 1 Teaspoon Red Chilli 6) 1/2 Teaspoon Salt 7) 1 Teaspoon Lemon Juice 8) 1 Teaspoon Oil FOR SALAD: 1) 1 Julian Sliced Tomato 2) 1 Julian Sliced Capsicum 3) 1 Thinly Sliced Cabbage 4) 1 Julian Sliced Boiled Carrot 5) 1/2 Cup Boiled Pasta 6) 1/2 Cup Vinegretted Baby Onions 7) 1/4 Teaspoon Black Pepper 8) Salt to taste 9) 1 Lemon Juice 10) 1/4 Teaspoon Chilli Flakes PREPARATION TIME: 30 mins HOW TO PREPARE: * Make cuts on the chicken pieces and keep aside * Mix all the ingredients for marination, then add chicken and marinate overnight * Grill in microwave for 12 mins each side * For Salad mix all the ingredients numbered 1 to 5 in a bowl * Add Black Pepper, salt, Chilli Flakes and Lemon juice for flavours * Place the salad on a serving tray * Garnish with vinegretted baby onions, coriander leaves and lemon wedges * When Chicken don

GOBHI KEEMA MATAR (Cauliflower mince with peas)

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INGREDIENTS: 1) 1 Cauliflower grated 2) 1/2 Cup Peas 3) 1" Ginger Grated 4) 1/4 Teaspoon Ajwain (Carom Seeds) 5) 1/4 Teaspoon Jeera (Cumin Seeds) 6) 2 Tablespoon Oil 7) 1/2" Dalchini (Cinnamon) 8) 1/2 Teaspoon Turmeric Powder 9) 1/2 Teaspoon Red Chilli Powder 10) 1/2 Teaspoon Garam Masala 11) 1/2 Teaspoon Jeera Powder 12) 1 Teaspoon Coriander powder 13) 1 Teaspoon Kasoori Methi(Dry Fenugreek) 14) Salt to taste PREPARATION TIME : 20 mins HOW TO PREPARE: * Boil grated Cauliflower in salt water, Drain and keep aside * Heat oil and crackle Jeera, Ajwain and Dalchini * Add Turmeric Powder and Grated Ginger * Add Cauliflower and peas * Cook covered for 5 mins, then Add Kasoori methi * Add Red Chilli, Garam Masala, Jeera Powder and Coriander powder * Add salt according to taste (Be alert as cauliflower was boiled in salty water) * Serve hot with roti or parathas

POHA - Light and Yummy

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INGREDIENTS: 1) 2 Cups Poha (Rice Flakes) 2) 1 Cup Onions Chopped 3) 1 Tomato Chopped 4) 1 Capsicum Chopped 5) 1/4 Cup Peas 6) 1/4 Cup Peanuts 7) Few Curry Leaves 8) 2 Tablespoon Oil 9) 1/2 Teaspoon Mustard Seeds 10) Pinch of Asafoetida Powder 11) Salt and Green Chilli to taste 12) 1/2 Teaspoon Red Chilli Powder 13) 1/4 Teaspoon Turmeric Powder 14) Coriander Leaves to Garnish PREPARATION TIME: 20 Mins HOW TO PREPARE: * Wash Poha and drain the water completely and keep aside * In a wok add Oil and crackle Mustard seeds and Curry leaves * Add in Turmeric powder and Asafoetida Powder * Add in all the vegetables and saute them for 3 mins * Add Salt, Red Chilli powder and Green chillies * Add Peanuts and saute for a min * Lastly add in Poha and mix well * Garnish with Coriander Leaves and Serve hot with Tea!

JAGGERY RICE (Gur wale Chawal)

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INGREDIENTS: 1) 1 Cup Rice 2) 1.5 Cup Jaggery 3) 2 pcs Elaichi Green 4) 4 Cups Water 5) Few drops of Kewra Essence 6) 1 Tablespoon Ghee 7) Sugar to taste PREPARATION TIME: 20 mins HOW TO PREPARE: * Cook Rice and Keep aside * Add Jaggery in parts to boiling water * When Jaggery melts add elaichi and kewra essence * After 3 - 4 Boils Add Rice and cook till the water vanishes * Sugar can be added to add extra sweetness if one prefers * Add Ghee for richness which again is optional * Serve hot or Cold as Prefered * Can garnish with Nuts, Coconut or caramel for rich flavours

TANDOORI SALAD

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INGREDIENTS: 1) 1 Cup of Paneer cubes 2) 1 Cup of Mixed colored Capsicums diced(Medium) 3) 1/2 Cup of Onion Diced(Medium) 4) 1/2 Cup of Cauliflower Florets 5) 1/2 Cup of Tomatoes Deseeded Diced(Medium) 6) 1/2 Cup of Grapes 7) 1/2 Cup of Pineapple Cubes 8) 1/2 Cup of Boiled Peas and Corns Mixed 9) 5 - 6 BabyCorns 10) Few Spinach Leaves chopped for garnishing 11) Few Coriander Leaves chopped for Garnishing 12) 2 Lemon Juice 13) Salt to taste 14) 1/2 Teaspoon Garam Masala 15) 1/2 Teaspoon Chaat Masala 16) 1 Tablespoon Olive Oil PREPARATION TIME: 15 Mins HOW TO PREPARE: * Mix All the ingredients except coriander leaves and olive oil * Keep aside for 1 hour to marinate * After an hour add 1/2 tablesppon of Olive oil and mix well * Preheat Grill or Microwave * Grill for 15 mins, mix in between * When Done, Add rest of the Olive oil * Garnish with Coriander Leaves and Serve More ingredients can be added like boiled potatoes, boiled carrots, boiled chikpeas, boiled black chana

SPROUT CHAAT

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INGREDIENTS: 1) 1 Cup Boiled Moong Sprouts 2) 1/2 Cup Boiled Potatoes 3) 1 Cucumber small diced 4) 1 Tomato Chopped 5) 1/2 Cup Pomogrenate seeds 6) 1/2 Cup Apple or Papaya or grapes 7) 1/2 Teaspoon Chaat Masala 8) 1/4 Teaspoon Bhuna Jeera Powder 9) 1/4 Teaspoon Black Pepper 10) 1 Lemon juice 11) Salt to taste 12) 1/4 Teaspoon Turmeric Powder 13) Coriander leaves for garnishing. PREPARATION TIME : 10 Mins HOW TO PREPARE: * Boil the sprouts and the potatoes in water with turmeric and salt in a cooker * Add ingredients numbered 3 to 6. Mix well. * Add all the dry ingredients 7 to 9. Mix well * Finally Add Lemon juice and salt * Garnish with coriander leaves and serve. CAN BE SERVED HOT AS WELL AS COLD and CAN BE EATEN IN BREAKFAST, DINNER AND SNACKS. ITS HEALTHY AND TASTY!

EGG CURRY/ ANDA CURRY

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INGREDIENTS: 1) 4 - 6 Hard Boiled n Deshelled Eggs 2) 2 Onions (Paste form) 3) 2 Tomatoes (Paste form) 4) 1 Tablespoon Ginger-Garlic Paste 5) Salt to taste 6) 1/2 Teaspoon Red Chilli powder 7) 1/2 Teaspoon Turmeric powder 8) 1/4 Teaspoon Garam Masala 9) 1/2 Teaspoon Coriander Powder 10) 1/2 Teaspoon Jeera Seeds 11) 1 Tablespoon oil 12) Few Coriander leaves chopped for serving PREPARATION TIME : 15 Mins HOW TO PREPARE : * Heat oil in a pan and add jeera seeds when it crackles then * Add Ginger-Garlic paste, when it turns its color a bit then * Add Onion paste, When paste turns golden brown then * Add Tomato paste, when paste gets dry and leaves oil, then * Add all the dry masalas(Coriander, garam masala, tumeric, Red Chilli and salt) * Add water to make gravy of consistency of your choice * Simmer & Boil the gravy 5-10 mins,Let water absorb all flavours of the masala * Finally Add Boiled Eggs( Cut in half) * Serve and decorate with Coriander Leaves. Prepa