Chicken Masala

Ingredients:

1.     Chicken - 1 ½  to 2  kg

2.     Onion- 1

3.     Oil- 100 ml

4.     Khash Khash- 50 gm

5.     Almond- 50 gm

6.     Cashew nuts- 50 gm

7.     Dry coconut powder- 50 gm 

8.     Shazira Elaichi powder-2 tsp

9.     Shazira- 1 tsp

10.   Elaichi- 1 tsp

11.  Cinnamon- 4 pieces (3 inch each)

12.    Curd- 200 gm

13.   Malai / Cream- 200 gm

14.  Salt- 1 ½  tsp

15.   Red chilli powder- 1 tsp

16.   Garlic & ginger paste- 2 tsp

17.   Turmeric powder- ½  tsp

18.  Green chillies- 10 (paste)

19.   Corriander- 3 bunches

20. Mint- 1 bunch

Method:

• Roast khash khash and coconut seperately.
• Grind roasted khash khas, almonds, cashew nuts and roasted coconut seperately and take in a bowl. And mix curd , malai and shazira-elaichi powder with it.
• Keep a vessel on stove, pour oil and fry onion till it is golden brown remove it from oil, when it cools down mash and keep it aside.
• To the same oil add shazira , elaichi and cinnamon and fry until it turns light golden.
•  Add chicken, salt, red chilli, garlic & ginger, turmeric and green chilli and fry this well untill water of chicken dries.
• Then add curd mixture which was kept aside, mix well and add 1 ltr water. After adding water cover the lid until chicken becomes tender.
• Now remove lid and add coriander, mint and leave it to boil for 1 min. Then leave this on sim for 15 mins, cover the lid by keeping a small gap.  Put off the stove.
• Your Chicken Masala is now ready to eat.
• Serve this with Naan.

Palak Puri

Ingredients:

1.     Wheat flour- 500 gm

2.     Spinach- 3 bunches

3.     Fenugreek leaves- 2 cups

4.     Salt- ½ tsp

5.     curd- 100 gm

6.     Water

7.     Oil for frying.

Method:

• In a vessel take some  water and add spinach and fenugreek leaves and boil for 5 mins.
• Put off the stove. Take cool water in another vessel and immediately shift boiled spinach and fenugreek leaves after draining hot water.
• Take off spinach and fenugreek leaves from water and grind.
• Now take wheat flour, spinach & fenugreek paste, salt and curd in a vessel and make its dough.
• Cover the dough and keep for 1 hr.
• Keep a kadhai on stove and heat oil.
• Take some dough and give it shape of a chapatti and deep fry.
• Palak Puri is ready. Serve it hot with Matar Ki Sabzi.

Matar Ki Sabzi

Ingredients:

1.     Green peas- 2 cup

2.     Potato- 1 cup ( small pieces)

3.     Carrot – 1 cup (small pieces)

4.     Green beans- 1 cup (small pieces)

5.     Onion- 1 cup (chopped)

6.     Black cumin seeds powder- ½ tsp

7.     Cardamom powder- ½  tsp

8.     Cinnamon- 2 pieces

9.     Bay leaves- 2

10.  Black Cardamom- 2

11.  Star phool- 2

12.  Cream- 200 gm

13.   Salt- 1 tsp

14.   Red chilli powder- 1 tsp

15.  Garlic ginger paste- 1 tsp

16.  Turmeric powder- ½ tsp

17.  Coriander- 1 cup

18.  Mint- 1 cup

19.  Oil- 100 gm

Method:

• Grind 1 cup of green peas and keep aside.
• Pour oil in a vessel and keep on stove and fry carrot, green beans and potato one by one by adding   ¼ tsp salt and keep in a plate.
• To the same oil add cinnamon, star phool, bay leaves, badi elaichi and fry for 2 mins.
• Now add onion and fry till it turns soft.
• Then add garlic ginger paste, red chilli powder, salt (1 tsp) and turmeric powder and fry.
• Now add the fried carrot, fried green beans, fried potato and 1 cup green peas (without frying), 1 cup paste of green peas, shazira elaichi powder and mix well.
• Now add 500 ml water, coriander and mint, cover with lid and let it come to boil. Now keep on sim for 20 mins.
• Now add cream and mix well, cover with lid and leave on sim for 5 mins.
• Put off the stove.
• Serve Matar ki Sabzi in a small bowl with Palak Puri.

Saag Puri

Ingredients For Saag

1.     Potato- 500 gm

2.     Tomato- 1

3.     Onion-1

4.     Green chilies- 5 (paste)

5.     Red chilli powder- 1 tsp

6.     Garlic ginger paste- 1 tsp

7.     Salt- 1 tsp

8.     Turmeric powder- ¼ tsp

9.     Coriander- 1 cup

10.   Zeera- 1 tsp

11.   Oil- 50 gm

Ingredients For Puri

1.     Wheat flour- 500 gm

2.     Salt- ½  tsp

3.     Ajwain powder-   ½  tsp

4.     Oil for frying

Method:

• Make dough of flour by adding salt and ajwain powder. Keep it aside.
• Peel off skin of potato and cut into small pieces.
• Chop onion and tomato.
• Keep a vessel on stove and heat oil (50 gm).
• Fry zeera till it turns golden.
• Now add onion and green chili paste, fry till onion turns soft.
• Now add garlic ginger paste, turmeric powder, red chili powder, salt and fry this.
• Add tomato and potato to this.
• Add 800 ml water and cook untill potato is cooked so well that it breaks when stirred.
• Now add coriander and stir well so that potatoes are dissolved.
• Saag  is ready.
• Keep a kadhai on sove and pour oil. Heat oil well.
• Now make chapaties of the dough which was kept aside and deep fry.
• Puri is ready.
• Keep a small bowl of saag in a plate and also a hot puri and serve.