Chicken Latpat

Ingredients

• Chicken(with bone, 1/2 kg)
• Ginger Paste (5tbsp)
• Garlic Paste ( 4 tbsp)
• Garlic Chopped (5 tbsp)
• Tandooori masala (3tsp)
• Yogurt (3tsp)
• Curry Leaves (10-12)
• Gren chili (2-3 sliced)
• Lemon Juice (2tsp)
• Red chili pwd (2tsp)
• Tomato ketchup(4tsp)
• Orange food color (1 pinch)

• Sliced red onion
• Fresh coriander leaves
• Oil and water as needed
• Salt to Taste

Preparation

1. Take a bowl, put chicken,ginger- garlic paste(2tsp), tandoori masala, yogurt, lemon juice, salt,2tsp oil.
2. Mix them well and keep for 1 hour.
3. Now grease a baking tray, put the marinated chicken pieces and bake for 20 minutes. in between turn them as both the sides cooked properly.
4. Take them out.
5. Heat a pan, add oil,chopped garlic, when raw flavor of garlic goes, add rest ginger-garlic paste, cook for 1-2 min.
6. Add curry leaves, salt, red chili pwd, water 1/4 cup, orange food color(mix with 1tsp of water)
7. Add baked chicken ,tomato ketchup and green chili.
8. Mix them and switch off the gas.
9. At last add sliced onion(onion should be crunchy)
10. Now your Chicken Latpat is ready. Garnish with some fresh coriander leaves.
11. Serve hot as starter or appetizer.

Vegetable Kofta

Ingredients

• Carrot (1 medium size, shredded )
• Potato (boiled, medium)
• Onion (chopped, 1 small size)
• Tomato (1 chopped)
• Cashew paste (3-4 spoon)
• Roasted cumin pwd (1-2tsp)
• Coriander powder ( 1tsp)
• Turmeric pwd (1/2 tsp)
• Red chili pwd (1/2 tsp)
• Corn starch (2tsp)
• Cream (1-2 tsp, optional)
• Coriander leaves for garnishing
• Salt and sugar to taste
• Oil and water as needed

Preparation

1. Make a dough with shredded carrot, boiled potato, roasted cumin seeds and salt.
2. Make small small balls and keep for 5 minutes.
3. Dust some corn starch over the balls or roll the balls over the corn starch.
4. Deep fry the balls and keep aside.
5. Heat a pan, add some oil,chopped onion, fry it till slightly brown.
6. Add chopped tomato,turmeric pwd, red chili pwd, salt. cook for 3-4 min.
7. Now add cashew paste and water. ( Don't make thin gravy)
8. When the gravy ready to boil, add  fried balls, sprinkle some sugar.
9. Add cream(optional), fresh coriander leaves.

Chicken Handi

Ingredients

• Chicken (500 gm, with bone/ boneless)
• Onion sliced (2 medium)
• Ginger-garlic Paste (2 tbsp each)
• Tomato Chopped (2 medium size)
• Yogurt (3tbsp)
• Kasoori methi leaves ( 1 tsp)
• Turmeric powder(1tsp)
• Red chili powder (2 tsp)
• Garam masala (1 tsp)
• Sugar (1tsp)
• Salt and oil as needed
• Fresh coriander leaves and ginger matchsticks(for garnishing)

 Preparation

1. Heat oil in a pan, shallow fry the chicken pieces for 3-4 minutes.
2. Take out the fried chicken in plate.
3. In the same oil, add sliced onion and fry till golden brown.
4. Add ginger-garlic paste, tomato,turmeric,red chili,salt,garam masala.
5. Cover it and cook till the raw flavor goes off.
6. Add yogurt, fried chicken and kasoori methi leaves and sugar.
7. Mix them well and cover for 10 minutes on  medium heat.
8. Now your Chicken Handi is ready.Granish with some fresh coriender leaves and some ginger matchsticks. Serve hot with Jeera rice or Naan 

Chatpata Masala Baigan

Ingredients

• Baigan/eggplant (small,5-6)
• Onion chopped(1 large size)
• Tomato chopped(1 medium size)
• Ginger(matchstick size 10-12)
• Cumin seeds(1tsp)
• Kalonji /onion seed(1/2 tsp)
• Black pepper(whole,4-5)
• Bay leaves(1-2)
• Tomato ketchup(2tsp)
• Dry mango powder/amchur pdr(1tsp)
• Sugar (1/2 tsp)
• Turmeric pdr (1tsp)
• Red chili pdr(1tsp)
• Garam masala pdr(1tsp)
• Green chili(1-2)
• Fresh coriander leaves(2tsp)
• Salt to taste
• Water and oil as needed

Preparation

• Take washed baigan,cut four equal size ,keep the stem along with.(See the pic)

• Deep fry the cut baigan and take it out in a plate.

• Take the same  pan, add cumin seeds, kalonji, bay leaves,black pepper, after 1-2 min add chopped onion.

• Fry the onion till lightly brown , then add chopped tomato. saute for 3-4 min till the oil ooz out.
• Add salt,turmeric, red chili pdr,mango pdr,garam masala,tomato ketchup and some water, mix all well.
• Add the fried baigan and cover it, till the baigan boil.Add the ginger matchstick and mix once again.Keep it in low heat for 2-3 min.(keep 2-3 ginger stick for garnishing)

• Now your Chatpata Masala Baigan is ready. Garnish with some ginger sticks amd coriander leaves. Serve it hot with pulao or roti.

Vegetable Korma

Ingredients

• Paneer (approx 1 cup, cubed)
• Tomato (1 large, cubed)
• Carrots ( 1 cup, cubed)
• Cauliflower (2 cups, cut into  florets)
• Potatoes (2 medium, cubed)
• Frozen Green Peas (1 cup)
• Green Beans (1 cup, cut to 1 inch pieces)
• Coriander Leaves (1/2 cup, finely chopped)
• Onions ( 2 medium, finely chopped)
• Garlic (2 Tbsp, finely chopped)
• Ginger (2 Tbsp, finely chopped)
• Green Chilies (2-3, finely chopped)
• Cumin Powder (1/2 Tbsp)
• Coriander Powder ( 1 Tbsp)
• Red Chili Powder ( to taste)
• Turmeric Powder (1/2 tsp)
• Broken Cashew Pieces ( 2 Tbsp)
• Golden Raisins ( 1 Tbsp)
• Bay Leaf ( 1-2)
• Cinnamon Stick (1 inch piece)
• Green Cardamom( 2-3)
• Whole Cloves (5-7)
• White (or Black) Pepper( 1/4 tsp)
• Broken Cashews ( 1/4 cup)
• Evaporated Milk ( 5 oz can)
• Yogurt( 1/2 cup, well beaten)
• Oil ( 2 Tbsp)
• Salt to taste
• Water as needed

Preparation

1. Heat Oil in a non-stick pan on medium heat.
2. Fry Cashews (2 Tbsp) and Raisins until golden brown. Remove into a plate.
3. In the same Oil, add Bay Leaf, Cinnamon Stick, Green Cardamom, Whole Cloves and Pepper.
4. Add 1/4 cup Cashew pieces and roast until golden.
5. Add Onions, Turmeric Powder and a little Salt. Mix, cover and cook for 3 minutes, stirring in between.
6.Add Cauliflower, Green Peas, Carrots, a little Salt, 1/2 cup water in a microwave safe bowl. Cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove vegetables and water into a separate bowl.
7. Add Ginger, Green Chilies and Garlic to the Onions and cook for 2-3 additional minutes or until golden brown. Switch off stove and allow mixture to cool.
8. In the same microwave safe bowl , add Potatoes and a little salt and mix well. Add 1/4 cup water, cover and microwave for 3 minutes, stir and an additional 2 minutes. Remove potatoes and water and add to the other cooked veggies.
9. In the same microwave safe bowl, add Green Beans and a little salt and mix. Add 1/4 cup water, cover and cook for 3 minutes, stir and an additional 2 minutes.
10. Grind cooled Onion mixture into a fine paste with approx 1/4 cup water.
11. Now add onion paste back to pan and cook until the Oil separates. Stir continuously.
12. Add Cumin Powder, Coriander Powder and Red Chili Powder. Add 1/4 cup water to help the dry spices mix well.
13. Add cubed Paneer and mix.
14. Add Tomatoes, stir and cook for 1-2 minutes.
15. Add Evaporated Milk and mix.
16. Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
17. Add cooked vegetables with the water from cooking. Mix well. Add additional water according to your desired consistency. Cook for 5 minutes.
18. Add in Coriander leaves and mix well.
19. Garnish with roasted cashews and raisins.
20.Now your Vegetable Korma is ready. Serve hot with chapati or rice.