Besan ka Cheela

Makes 6 - 8

• 2 cups besan (bengal gram flour)
• 1/2 cup chopped onions
• 1 tsp chopped green chillies
• 1/2 cup chopped coriander (dhania)
• 1 tsp carom seeds (ajwain)
• 1 tsp freshly ground black pepper powder
• 1/2 tsp chilli powder
• 1 tsp chaat masala
• 1 tsp coriander (dhania) powder
• salt to taste
• oil for cooking 

1. Combine all the ingredients in a bowl and gradually add (approx 1 1/2 cup) water to get smooth and dropping consistency batter.
2. Heat a non-stick tava on a high flame then turn the flame to medium.
3. Add little oil and spread it evenly, pour a spoonfull of batter and rotate the pan clock wise to spread the batter evenly in the pan.
4. Cover it with the lid and allow to cook for 4 to 5 minutes on a medium flame or till it turns to brown in colour and crisp.
5. Open the lid, drizzle some oil and turn it upside down and cook the other side till it turns to brown in colour and crispy.
6. Repeat the same process with the remaining batter.

Serve hot with green chutney or tomato sause.

Lemon grass prawn sticks with sweet chilli sauce

Serves Makes 12

• 400g raw (green) king prawn meat
• 150g white fish fillet
• 1/4 cup coriander leaves, chopped
• 1 tbsp red curry paste
• 1 tbsp oyster sauce
• 6 sticks lemon grass
• Sweet chilli sauce or soy sauce for dipping

1. Combine prawn meat and fish fillet in a food processor and pulse to a coarse paste. 
2. Remove to a bowl and stir in coriander leaves, curry paste and oyster sauce. 
3. Cut base end of lemon grass so sticks measure 22-24 centimetres. 
4. Using wet hands, mould about a heaped tablespoon of prawn mixture firmly around the narrow end of each stick then rest in the fridge for 20 minutes or until ready to cook.
5. Cook prawn sticks on a well-oiled barbecue or chargrill over medium heat, turning occasionally, until just cooked through. 

Serve with sweet chilli sauce or soy sauce for dipping.

Chicken Lollipops

• 50 pieces chicken wings 
• 50 g garlic, peeled and finely chopped 
• 30 g ginger, peeled and finely chopped 
• 50 g fresh parsley leaves, finely chopped 
• 50 g green chilies, finely chopped 
• 50 g curry leaves, finely chopped 
• 1/2 cup all-purpose flour 
• 1/4 cup cornflour salt 
• 1/2 teaspoon red food coloring 
• 1 egg 
• oil, to deep fry 

1. Break each chicken wing into two parts at the joint. 
2. Take each part and pull back the meat from one end of the bone to the other carefully, making sure that you do not pull the meat completely out. 
3. Put all the chicken lollipops in a bowl. 
4. Add ginger and garlic to the chicken. 
5. Mix well. 
6. Add green chillies, parsley and curry leaves to the same. Mix well. 
7. Add half a cup of all purpose flour and quarter cup of cornflour to the same. Mix well. 
8. Break one egg into the bowl. 
9. Add red food color and salt to taste. Mix well. 
10. Keep aside for 1 hour to marinate. 
11. After an hour is up, heat oil in a wok. 
12. Deep fry the chicken lollipops in the hot oil by holding the tip of the bone and placing the meaty section of the lollipop in the oil. 
13. Drain on clean kitchen paper napkins. 

Serve hot.

Mushroom Korma

• Mushrooms - 1/2 Kg.
• Cumin seeds - 1/2 tsp.
• Ginger Paste - 1 tsp.
• Garlic Paste - 1tsp.
• Poppy Seeds or khus khus - 3 tbsp.
• Coriander Seeds - 1 tbsp.
• Cloves - 3
• Cinnamon - 3-4 sticks
• Fennel (saunf) - 1 tsp.
• Cardamom or Badi ilaichi - 2
• Tumeric powder - 1/4 tsp.
• Red Chili Powder - 1 tsp.
• Onion - 1 big
• Tomato - 2 big
• Oil - 1/2 cup
• Salt to taste

1. Wash mushrooms thoroughly. Slice into halves and keep aside.
2. Grind coriander, cumin, fennel, poppy seeds, cloves, cinnamon, cardamom into powder and keep aside.
3. Blend ginger garlic onions and tomatos into a paste.
4. Mix mushrooms with all of the above and red chili powder, tumeric and salt .
5. Heat oli in a deep skillet on medium and add mushrooms. Stir for two minutes.
6. Add about 2 cup water. Simmer the flame and let cook for 20 minutes.
7. Enjoy Mushroom Korma with white rice or chapatiies/ parathas.

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.