Egg Fried Rice

1 kg Basmati rice
1 cup Spring onion leaves chopped
1 cup Capsicum chopped
a pinch Yellow color
2 Carrot chopped
6 Egg
6 cloves Garlic chopped
1/2 cup Oil
few drops Sesame oil
1 tsp White pepper powder
1 tsp Sugar
1 tbsp Flour mixed with chicken cube
2 tbsp Soya sauce
2 tbsp White vinegar
to taste Salt

Recipe Method

Wash and soak 1 kg basmati rice for 20 minutes.Boil rice with 1 tbsp
vinegar, salt to taste and water as required till half done. Now remove all the
extra water and simmer till tender.Now spread all the rice on a paper. Keep
aside till dry and crisp.Heat ½ cup oil in a pan, add in 6 chopped garlic
cloves and fry till golden brown.Beat 6 eggs with a pinch of yellow color, add
in oil and stir fry. Now add 2 chopped carrot, 1 cup chopped capsicum, 1 cup
chopped spring onion leaves, 2 tbsp soya sauce, 1 tbsp white vinegar, 1 tsp
sugar and 1 tbsp flour mixed with chicken cube. Fry well and add boiled rice.Stir
fry over high flame. Lastly add few drops of sesame oil. Serve hot with Prawns
Manchurian

Green Tea with out milk

Ingredients

• 
  
• 1 cup water
• 1 tbsp matcha green tea powder
• 2 tbsps white sugar

Preparation

Boil the water and then add sugar and green tea powder.Let it boil for two minute..pour into d cup and serve now

Chicken and Potato Chowder

INGREDIENTS

• 1/4 cup unsalted butter
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 3 cups chicken broth
• 2 cups milk, or more, as needed
• 2 russet potatoes, peeled and cubed
• 2 cups diced cooked chicken breast
• 1 1/2 cups shredded sharp cheddar cheese
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
• Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.
• Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes. Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.
• Serve immediately, garnished with parsley, if desired.

Peas Pulao

Peas Pulao Recipe

Prep time: 5 min

Cook time: 25 min

Yield: 4

Main Ingredients: peas rice

Ingredients

• Basmati rice - 1 1/2 cups, wash and soak in water for 5 mts
• Green peas (fresh) - 1/2 cup
• Cloves - 4
• Cinnamon stick - 1"
• Bay leaf - 1
• Onions - 1, large, finely sliced
• Green chilies - 2-3, slit
• Ginger garlic paste - 3/4 tsp
• Sugar - pinch (optional)
• Pudina - 15 leaves (fresh mint)
• Water - 2 2/3 cups
• Salt to taste
• Oil - 1/2 tbsp
• Ghee - 1/2 tbsp (vegans can avoid ghee and substitute with oil)

Method

1. Heat ghee and oil in a pressure cooker or cooking vessel. Once hot, add cloves, cinnamon and bay leaf, allow to sizzle. Add sliced onions and green chilies and saute for 5 mts till translucent.
2. Add ginger garlic paste and mint leaves and saute for 3 mts. Add green peas, salt and sugar and mix. Add the washed and drained rice and mix. Saute the rice on low flame for 2 mts. Do not over mix as the rice might break.
3. Add water and bring to a boil. Reduce flame to low and place lid. Cook till the rice and peas are cooked, approx 15 mts.
4. Remove lid, mix well and remove into a serving bowl. Garnish with coriander leaves and serve with a korma style curry and raita.

Mixed Vegetables Recipe

Ingredients

1 tsp fenugreek (Methi) leaves
1 tomato
1 medium onion-chopped
1 tsp cumin seeds (Zeera)
½ tsp. salt to taste
1/4 tsp turmeric (Haldi) powder
3-4 green chilies chopped
2-3 tbs. oil
½ cup cauliflower -chopped
4 pcs. Arvi
2 potatoes
1 capsicum
1 radish
½ cup all type of beans-chopped
1 turnip (Shaljam)
1 beetroot (Chuqandar)
½ cup cabbage chopped
½ cup peas
1 eggplant (Bengan)
1 carrot

Instructions

This dish is made with as many vegetables as you like. Their quantity should be adjusted according to your needs and the size of the vegetable available. The following is a list of the vegetables that make a great dish, but you can adjust it according to your own personal likes/dislikes:
Potato, Cabbage, Cauliflower, Eggplant, Radish, Bell peppers, Carrot, Peas, assorted beans, beetroot. All chopped.
Heat the oil and add all the ingredients and spices.
Cover and cook on very low heat till the water has dried and all the vegetables have become soft. It is better if they are a little bit crunchy.

Chana Fry Kabab

Recipe Ingredients

• Chickpeas1 ½ cup
• Capsicumhalf
• Onion1
• Tomato1
• Coriander leaves¼ bunch
• Mint leaves¼ bunch
• Green chilies3
• Saltto taste
• Crushed red pepper½ tsp
• Cumin seeds½ tsp
• Coriander powder½ tsp
• Dry mango powder½ tsp
• Egg1
• Gram flour3 tbsp
• Oilfor fry

Recipe Method

1. Finely chop half capsicum, 1 onion, 1 tomato and 3 green chilies.
2. Boil 1 ½ cup chickpeas and the grind finely.
3. In a bowl mix together boiled mashed chickpeas, all the chopped vegetables, ½ tsp cumin seeds, ½ tsp coriander powder, ½ tsp crushed red pepper, salt to taste, ½ tsp dry mango powder, 1 egg and 3 tbsp gram flour.
4. Mix very well, make patties with the mixture, then shallow fry the patties with oil as required until golden brown and crisp.
5. Serve with any dip.

Malai boti chicken

Chicken boneless——————————- 1/2 kg
Lemon juice————————————– 1 tbsp
Red chillies powder—————————- 1/2 tsp
Green chilies crushed————————- 2
Garlic paste————————————– 1 tsp
Ginger paste————————————- 1 tsp
Yoghurt——————————————— 2 tbsp
Milk Pak cream———————————- 2 tbsp or any other packet cream preferably
Salt————————————————- 1 tsp
Coriander powder (dhania)——————- 1 tsp
Cumin powder (cumin)———————— 1/2 tsp
Almond paste———————————— 15 – 20 almonds
Gram Masala powder————————– 1/2 tsp
White pepper powder————————– 1/2 tsp
Coal———————————————— will be used in the end for smoking flavour/effect

1. Blanch your almonds and grind them to fine powder ( btw blanching means to throw your almonds in hot water to remove their skin) and set aside.
2. Crush green chillies/grind them to a paste and set aside.
3. Clean your boneless chicken and pat dry. (the chicken pieces should be dry, this is very Important)
4. Marinate your chicken pieces in salt and lemon juice and leave it to marinate for 10 minutes.
5. Once done add the rest of the ingredients and mix well.
6. Marinate your chicken for 1 hour and then apply your chicken pieces on wooden skewers and either grill it on your grilling pan or use your regular frying pan. Pour 2 tbsp of oil in your pan.
7. Place your sticks on it and then cook for 2 minutes and turn, and the cook till the chicken is done, dana, done done “D
8. Once done, heat up a coal and give your chicken pieces a smoking flavour.