Chicken pasanda

Serves 2

• 4 skinless chicken thighs fillets, quartered
• 4 tbsp natural yogurt
• 1 tsp ground cumin
• 2 tsp ground coriander
• 4 cardamom pods , split and seeds crushed
• 1 tsp ground turmeric
• oil , for frying
• 1 onion , finely sliced
• 2cm piece ginger , grated
• 1 green chilli , sliced
• 1 garlic clove , crushed
• 100ml chicken stock
• 2 tbsp ground almonds
• 1 tsp garam masala

1. Put the chicken, yoghurt and spices in a bowl, mix and marinate for at least 1-2 hours.
2. Heat 1 tbsp oil in a pan then cook the onions for about 10 minutes until really softened and golden. 
3. Add the ginger, chilli and garlic and cook for another few minutes until fragrant. 
4. Tip in the chicken and marinade then cook, stirring until the chicken starts to colour. Add the stock, cover then simmer for 30 minutes. 
5. Stir 4-5 tbsp of the cooking liquid into the ground almonds then add everything back to the pan. 
6. Add the garam masala and simmer for 5 minutes. 

Serve with yoghurt and green chilli if you like.

Crispy Corn Kernels

Serves 3 

• 150 Grams American Corn
• 5 Grams Black Pepper
• Pinch Of Testing Powder
• Pinch Of Salt
• 1/2 Tea Spoon White Pepper
• 20 Grams Corn Flour
• 10 Grams Maida
• 25 Ml Oil
• 5 Grams Chopped Ginger
• 20 Grams Chopped Onion
• 1/2 Tea Spoon Chopped Chillies

1. Mix the Corn in Maida, Corn Flor and Seasoning. Sprinkle some water and mix well, make sure the bater sticks to the corn nicely.
2. In a pan deep fry the corn and keep it aside.
3. In another pan heat oil and saute ginger. Add Onions, Chilies, Seasoning and saute again.
4. Add Fried Corn to the pan, toss welll and garnish with Cilentro.

Serve hot.

Kachori with Aloo Ki Sabzi

Serves 4 -6

• Boiled Potatoes - 4-5 small
• Tomatoes -2 medium
• Ghee/oil - 1 1/2 tspn
• Asafetida (Hing Powder) - 1 tspn
• Panchforan - 1 tspn
• Bay Leaf - 1
• Roasted Cumin powder - 1 tspn
• Roasted Coriander powder - 1 1/2 tspn
• Garam Masala powder - 1/4 tspn
• Turmeric powder - 1/2 tspn
• Red Chilly Powder - 1 1/2 tspn
• Amchur Powder (Dry Mango Powder) - 1 tspn
• Salt - to taste
• Chopped Coriander - 1/2 cup

For Kachori:

• All purpose flour 250 gm
• Gram lentil ½ cup (boiled)
• Chaat spice 1 tsp
• Red chilli powder ½ tsp
• Cumin ½ tsp (roasted)
• Carom seed ½ tsp
• Salt ½ tsp
• Oil for frying

1. Peel Potatoes and crush it with your hand. do not cut.
2. Cut tomatoes unevenly into 5-6 pieces.
3. In a vessel boil 1 1/2 cups of water with the tomatoes till done.
4. Keep it aside.
5. In a kadhai (Flat Bottomed Pan) heat oil or ghee.
6. Add bayleaf.
7. Add to it panchforan. Let it crackle.
8. Add asafetida. Mix don't let it burn.
9. Add potatoes. Mix well to coat the potatoes well with hing and panchforan.
10. Add all the dried masalas one by one.
11. First add coriander powder followed by turmeric powder.
12. Then add red chilly powder, cumin powder and salt.
13. Mix well. Add tomatoes with the left over water in which the tomatoes were boiled.
14. Add chopped coriander.
15. Now add 1/2 cup water and let it boil well for 7-8 minutes on very low flame.
16. Sprinkle dry mango powder and garam masala powder.
17. Mix well. Now crush a few potatoes in the vessel itself so as to form a thick gravy.
18. Use the back side of the kalchul to crush the potatoes.

For Kachori: 

1. Take flour in a wide mouthed bowl and knead it with water.
2. Mix red chilli powder, roasted cumin, carom seeds, chaat spice and salt in boiled lentil.
3. Now make balls of kneaded dough and fill lentil in them.
4. Then brush with oil and set aside for 20 minutes.
5. Finally, prepare all kachori’s and deep fry in hot oil.

Delicious kachori with aloo ki sabzi is ready to serve.