Bread Jamun

Ingredients :
Brown corners of the bread
Oil
Water
Sugar
Method :Combine sugar & water. Heat until it becomes a thick sugar syrup. Take the brown corners of the bread and make it into smooth dough with enough water.Make small balls from the dough.Heat oil in a deep curved pan & fry few bread balls at a time in medium flame till it becomes crispy & brown. Then put this fried ones in the sugar syrup.Ready to serve.

Chola Battura

Ingredients :

500 grams maida

1½ tsp sugar

20 grams fresh yeast or 2 tsp dry yeast

2 tbsp fresh curds

25 grams ghee or margarine or butter

1 tsp salt
Oil for deep frying

***********************************LETS START COOKING
Sieve the flour properly.Put the sugar and yeast in 1 teacup of warm water and mix till the yeast gets dissolves. Cover and leave for 5 to 7 minutes till the mixture is full of froth.Put this liquid along with the curds, ghee and salt to the flour. Put some warm water to make a soft dough.Knead the dough for 6 to 7 minutes.Keep the dough in a wet cloth for 30 minutes. Knead for 1 minute.Divide the dough into 20 parts. Apply a little ghee and roll out puris.Deep fry the puris in oil.Ready to serve.

Aloo ki Poori

Ingredients :

2 teacups maida

2 potatoes, boiled

2 pinches pepper powder

½ teacup milk

2 pinches saffron

2 tbsp melted ghee

½ tsp salt

ghee for deep frying

Method :

Peel and grate the potatoes and make a fine paste.Mix the flour, pepper, ghee and salt properly.Put the saffron in the milk and mix with the flour. If you want, put a little saffron colour in the milk.Knead and dough properly. Leave aside for 1 hour.Roll into small puris and deep fry in hot ghee till they puff up.Ready to serve.

Chicken 65

Ingredients

1-1.5 lb boneless chicken

2 tsp Chilli powder

3 tbsp Lime Juice

2 tbsp Curd

2 tsp Ginger garlic paste

Salt to taste

a little Food coloring

Oil for deep frying
For garnish:

Curry Leaves Green Chillies – finely chopped

Red Onions

Lime slices

Method:Take a bowl and mix all of the mentioned ingredients (except oil) and allow to marinate for 3-4 hrs. Then, heat oil in a pan and deep fry the marinated chicken pieces till golden brown. Pat dry with paper towels (to remove excess oil). Garnish with slightly sauted sliced onions and green chillies, curry leaves and lime slices. An excellent appetizer/starter and side dish for biryanis/pulaos/other rice varieties.

Chicken Tikka

Ingredients :

2 tbsp coriander seeds

2 tbsp paprika

2 tbsp jeera

1 tsp mango powder

1 tsp chilli powder

juice of a lime

good thick yoghurt

salt to taste

2 lb chicken, diced

5 to 6 cloves garlic, chopped

1 large onion, finely chopped

chicken stock or wateroil

Method :Grind the spices and mix with marinade ingredients. Marinade chicken in the fridge for 24 hours. Heat oil in a frying pan or wok until becomes very hot. Stir fry chicken vigorously for about 5 minutes. Take out chicken and keep warm.Fry the onion and garlic until just browning and return chicken with any remaining marinade, plus stock, plus more spices if you think the sauce needs it an extra tsp of cumin and coriander may 'lift' it a little. Simmer until chicken is cooked and Sauce is nice and thick. Ready to serve.

Vegetable Cutlet

Ingredients:
potatoes

peas

carrots

beetroot (optional)

ginger crushed

green chilies crushed

cinnamon and clove powder

sugar

lemon juice or citric acid

bread crumbs

salt to taste

Method:
First boil and peel and mashed the potatoes.
Boil the carrots and peas and then add to mashed potatoes.
Mashed them together.
Add salt, sugar, lemon juice or citric acid, cinnamon and cloves powder, crushed ginger and green chilies according to your taste.
Make little balls from this and give them your favorite shape.
Now roll into breadcrumbs and shallow fry on the griddle.
You can deep fry too, if you want to dip those in egg white and then roll into bread crumbs and fry.