STUFFED CHICKEN IN GREENLAND

INGREDIENTS
Chicken breast layers-6 (4 to 5inch length and 2 to 3 inch width)
Grated chesse-4tbs
Chopped green and red peppers-4tbs
Chilly garlic sauce-3tsp
Ginger garlic paste-1tsp
Dry basil-2tsp
Soya sauce-1tbs
Coriander leaves-half cup
lemon juice-2tbs
Mint leaves-4 to 5
Jalapino pepper-2 large
Coconut milk-5 oz
Garlic salt or plain salt to taste
Butter-1tsp optional
Tooth picks 10 to 15

 METHOD
Marinate chicken with soya sauce,1tsp basil, 2 tsp garlic chilly sauce,1/2 tsp ginger garlic paste and salt.
Now mix grated cheese with green pepper,red pepper and with rest of the chilly garlic sauce.
Place this cheese in each  chicken breast layer.Now roll this chicken layer gentally  and then  seal with  tooth picks.
Bake chicken 15 to 20 mins at  350 to 450 temp. and then grill for 5 to 10 mins.
If your chicken is not done or not browned you can put for them under the broiler.
For sauce,grind coriander,jalapino and 1/2 tsp ginger and garlic paste,mint, salt and lemon.
Combine this paste with coconut milk  and dry basil.
Cook over medium heat until reduced by a third and thickened.
You can add little butter.(optional)
Before serving pour this green sauce in a plate and then place the chicken .

MINT FLAVOURED CHICKEN WINGS

INGREDIENTS
Chicken wings -1 pound
Hung yogurt-1/2 cup
Mint  leaves-20 gms
Corriander leaves-20 gms
Green chillies-2 to 4 Ginger garlic paste-1tbs
chicken tandoori powder-1tbs
salt to taste.

METHOD
Grind all the ingredients except chicken tandoori powder and chicken wings and make fine paste
Now marinate chicken with this paste for over night and bake for 30 to 40 at 350 tem.

TOFU CROQUETTES

INGREDIENTS
Tofu-1/2 pound,grated
Potato-2 medium,boiled and mashed.

carrots-1/2 cup,finely chopped
Peas-1/2 cup
Onion-1 small,chopped
Green chillies-2 chopped
Chilly powder-1/2 teaspoon
Whole cumin-1/2 teaspoon
Turmeric-pinch
Corn starch for dipping.
Bread crumbs for coating.
Salt to taste
Oil fry frying.

METHOD
Heat 1 tbs of oil in a pan and and  whole cumin.
Now add onions and fry for 2 mins.
Now add green chillies and other vegetables and fry for 3 to 4 mins.
Now add mased potato and all the spices with salt.
Fry for 1 min and then add grated tofu.
Mix well and shape into croquettes.
Mix corn starch with water and dip each tofu croquette into the corn starch and then coat with bread crumbs, do the same with all croquettes.
Then fry croquetts in hot oil.
If you dont like deep frying you can do shallow fry or bake them for 30 to 40 mins.

CHICKEN ALOO TIKKI

INGREDIENTS
Ground chicken-5 ounces
Boiled potatoes-3 medium size,finely mashed
Onion-1 small,chopped
Capsicum-2 tbs,chopped
Green chilly-2 chopped
Chilly powder-1/2tsp
Coriander and cumin powder-1/2tsp
Grated cheese-2 tbs(optional)
Chat masala-1tbs
Turmeric-pinch
Salt to taste
Oil -tbs.

Coriander leaves-2tbs

METHOD
Add chat masala and salt in the mashed potato and mix nicely.
Now divide  mashed potatoes into 4 equal parts.
Take 1 tbs spoon of oil in a pan.
Pun onions and chicken and fry for some time.
Now add capsicum,green chillies and other spices with salt.
Continue stir frying until chicken is cooked.
Just before stuffing chicken into the mashed potato mix cheese.
Now take each mashed potato in you hand and make kind of bowl in your hand and put fried chicken and in that and seal with potato.
Once you seal chicken with potato, press gently with your hand like a tikki..
Now take rest of the oil in a pan and shallow fry till golden brown on both sides.
Serve with tamrind or green chutney.

CHILLY IDLY

INGREDIENTS
Left over idly -10
Onion-3  medium,chopped
Capsicum-1 big-chopped
Green chillies- 3 to 4, chopped
Spring onion-small bunch, chopped
Ginger and garlic- 1 teaspoon, finely chopped, (optional)
Soya sauce-3 tbs
Chilly sauce- 2 to 3 or according to spice.
Salt to taste
Oil-2 to 3 tbs

METHOD
Keep left over idly in the fridge, so that idly  will be little hard and it wont break easily when you fry.
Cut idly into medium cubes.
Now oil in a pan and add chopped garlic and ginger.
Fry for 1 min and then add onions and green chillies fry for 2 to 3 mins.
Now add capsicum and fry for 2 mins more.
Now add idly,soya sauce,chilly sauce and salt.
Fry on high flame for 1 to 2 mins.
Add chopped spring onions and fry for few seconds more.
Chilly idly is ready to eat.
Be careful with salt,because soya sauce,chilly sauce and idly has already salt.

CHICKEN HOT DOGS

INGREDIENTS
Ground chicken-1 pound
Onion-1 small-finely chopped
Green chillies -2finely chopped
Coriander and cumin powder-1 tsp
Garam masala powder-1/2 tsp(optional)
White bread-3 slices,for binding
Coriander leaves-1 tbs finely chopped
Salad-1/2 cup,like chopped onion,cucumber and tomato, mix with salt and little lemon juice.
Lettuce-few chopped
Hot dog breads-6
Sauces - like, ranch, mustard and ketchup or some salad dressing.
Oil-3 tbs
Salt to taste.

METHOD
Mix Onions,green chillies,coriander leaves,cumin and coriander powder, garam masala powder,bread and salt into the ground chicken.
Mix nicely with your hands and then divide this mixture into 6 parts.
Take each part and give a hot dog shape.
Now  do shallow fry each hot.
Fry until it turns into a brown color.
Now put each hot dog in the hot dog bread and put ketchup and salad or you can put lettuce,ranch and salad dressing.
You can serve however you want or you like.
Enjoy Home made hot dogs with your kids.

BUFFALO CHICKEN WINGS

INGREDIENTS
Chicken wings -1 pound
Buffalo wing sauce-6 to 8 tbs
salt to taste
Oil for shallow fry or if you want avoid oil you can bake chicken wings.

METHOD
Marinade chicken wings with 2 tbs of buffalo wing sauce and salt for 1hour
Check the salt and put, because buffalo wing sauce has already salt.
Now shallow fry all the wings.
Remove all the remaining oil from the pan.
Now put fried chicken wing in that  same pan and add rest of the  buffalo
wing sauce and fry on high flame for 1 to 1/2 min.
Hot and spicy buffalo wings are ready to eat.

PASTA

INGREDIENTS
Pasta-1 pound,boil with salt
Raghus sauteed,onion and garlic traditional tomato pasta sauce-6oz
Onions-2 sliced
Capsicum-1 med, sliced
Capsicum-1/2 cup, sliced
Red alipino-2 sliced,optional
Green chillies-3 to 4, sliced
Green beans-1/2 cup, sliced
Mushroom-1/2 cup,sliced
Spring onion-1/2 cup, chopped
Oil-3 tbs

METHOD
Heat oil in a pan.
Put all the vegetables except spring onions and mushroom.
Fry for 2 to 3 mins.
Now put mushroom and fry for 3 to 4 mins on high flame.
Now put boiled pasta and pasta sauce and keep frying for 3 to 4 mins.
Check salt, if needed add according to taste.
Put spring onions and mix nicely and serve.
You can add chicken,shrimp and other vegetables also like broccoli and spinach.

SHRIMP LOLLY POPS

INGREDIENTS
Shrimp-1/2 pound
Ginger and garlic paste 1/2 tsp
Green chillies-3
Corriander leaves- 1 tbs finely chopped
Corn flour-1 tbs
Rice flour-1/2 tsp (optional)
Food colour-2 droos (optional)
Tooth picks-few
Salt to taste.
Oil for deep frying.

METHOD
Chop shrimp,ginger and garlic,green chillies and salt in a chopper.
Now mix corriander leaves,cornflour,rice flour and food colour in the ground shrimp.
Now make small lemon sized ball with ground shrimp.
Heat oil in a wok.
Slowly leave each ball into oil and fry till hrimpo lollypops turns into golden brown.
Put tooth pick in each ball carefully.
Serve hot hot shrimp lollypops with chilly sauce.

SHRIMP DUMPLINGS(STEAMED)

INGREDIENTS
Shrimp-1/2 pound
Wanton wraps(small and square shaped)-12 to 15
Chilly garlic sauce-1 tbs
Soya sauce-2 tbs
Spring onions- 1 tbs finely chopped
Salt to taste.

METHOD
Chop shrimp,chilly garlic sauce,soya sauce and salt in a chopper.
Take each wantop wrap and lightly brush edges with water.
Now put 1 tsp of chopped shrimp in the middle.
Now attach opposite corner to corner .
Do the same with rest of the wraps also.
Steam these dumplings for 15 to 20 mins.
Serve hot hot shrimp dumplings with spicy suace or soya sauce.

SHRIMP DUMPLINGS(FRIED)

INGREDIENTS
Shrimp-1/2 pound
Wanton wraps(small and square shaped)-12 to 15
Chilly garlic sauce-1 tbs
Soya sauce-2 tbs
Spring onions- 1 tbs finely chopped
Oil for deep frying
Salt to taste.

METHOD
Chop shrimp,chilly garlic sauce,soya sauce and salt in a chopper.
Take each wantop wrap and lightly brush edges with water.
Now put 1 tsp of chopped shrimp in the middle.
Now attach opposite corner to corner .
Do the same with rest of the wraps also.
Fry till shrimp dumplings turns into a golden brown.
Serve hot hot shrimp dumplings with spicy suace.

HOT AND SPICY CHICKEN BALLS

INGREDIENTS
Ground chicken-1/2 pound
Onions-3, 1 finely chopped and 2 onions sliced
Capsicum-1 medium, sliced.
Green chillies-3 sliced
Corn four-1 and 1/2 tbs
Chilly garlic sauce-1 tbs
Soya sauce-3 tbs.
Water -4 tbs
Spring Onions-2 tbs chopped
Oil-2tbs
Garlic salt to taste

METHOD
Mix 1 chopped onions into the ground chicken with 1tsp soya sauce and salt.
Roll meat into small sized lemon.
Heat oil in a pan and do shallow fry till golden brown.
Prepare sauce by mixing soya sauce,Garlic sauce and Corn flour,salt and water
Now add onions,capsicum and green chillies in the remaining oil.
Fry for 2 to 3 mins on high flame.
Now add fried chicken balls and fry for one more min.
Now add prepared sauce into the chicken.
Fry on high for 1 to 2 mins.
Add chopped spring onion and fry for one more time.
Serve hot as a starter  or side dish.

CHICKEN KOFTA WITH CASHEW BURST

INGREDIENTS
Ground chicken- 1/2 pound
Cashew-3tbs
Onions-2 small, chopped
Green chillies-3
Tomato-1 small
Ginger garlic paste-1/2tsp
Corriander and cumin powder-1/2 tsp
turmeric-1 pinch
Orange food colour-1 drop
Red chilly powder-1/2 tsp
Corn starch-1 tsp
Butter-1/2 tsp
Milk-4tbs
Corriander leaves chopped-2 tbs
Oil-3 tbs
salt to taste

METHOD
Mix half of the chopped onions into the ground chicken with salt  and few corriander leaves.
Roll meat into small sized lemon.
Heat oil in a pan and do shallow fry till golden brown.
Now blend rest of the onions,cashews,green chillies,tomato,ginger and garlic by adding little water.
Make fine paste.
Now put this paste in that same where fried meat balls.
Fry nicely this paste with butter.
Add milk and fry for some more time.
Put chilly powder,cumin and corriander powder, turmeric powder and food colour.
Add little more water and cook  on low flame.
Now cashew sauce is ready.
Pour this on chicken kofta and serve this steamed rice or roti(Indian bread).

CHICKEN CUTLET

INGREDIENTS
Ground chicken-1/2 pound
Potatoes-2 medium size,boiled and mashed.
Cumin and corriander powder-1tsp
gram masala powder-1/4 tasp
Green chillies-3 to 4 chopped
Corriander leaves-1 tbs chopped
Corn starch-for dipping or about 2 to 3 tbs
Bread crumbs - for coating or about 3 to 4
Oil for deep frying.
salt to taste

METHOD
Cook ground chicken in a microwave oven for 3 mins.
Mix this chicken in a mashed potatoes with salt,cumin and corriander powder,chilly powder, garam masala powder,chopped corriander,chopped green chilles.
Mix all this ingredients nicely and make small size of flat patties.
Now dip each  patties into the corn flour  mixture and coat with bread crumbs.
Now deep or shallow fry till golden brown.
Chicken cutlets are ready to eat.
Serve with ketchup and onion,cucumber salad.

EGG CHOPS

INGREDIENTS
Eggs-3 boiled
Potatoes-3 medium size,boiled and smashed.
Onion-1 medium size,chopped
Chilly powder-1 tsp
Greenchillies-3 to 4 chopped
Turmeric-1 pinch
Corn starch-for dipping or about 2 tbs
Bread crumbs-for coating or about 3 tbs
Salt to taste
Oil for deep frying.

METHODHeat 1 tbs of  oil in a wok and add chopped onions.
Fry the onions until goden brown.
Put smashed potatoes and chilly powder,turmeric and salt.
Fry  for 3 to 4 mins.
Now cut  each boiled egg into half.
Divide potato masala into 3 portions.
Now take little potato masala from one  portion and place between two egg pieces and cover the egg with rest of the masala.
Do the same with rest of the eggs..
Now dip each of the egg chop into the corn flour batter.
Afterwards coat each ball egg chop with bread crumbs.
Now deep fry each egg chop till golden brown.
 Serve this with ketchup and with onion and cucumber salad.
When you serve, cut into half or  serve whole.

CAULIFLOWER KEBABS

INGREDIENTS
Cauliflower florets-10
Curd-2tbs
Corriander powder-1/2 tsp
Cumin Powder-1/2tsp
Chilly powder-1/2tsp
Ginger garlic paste-1/2 tsp
Food colour- drops
Lemon-1/2
Copped corriander-1tbs
Oil -1tsp
Skewers-2
Salt to taste

METHOD
Blanch the cauliflower with salt.
Now marinate blanched cauliflower with curd,ginger garlic paste,chilly powder,food colour.lemon juice,cumin powder,corriander powder and salt.
Put 5 of the cauliflower pieces on each skewer.
Pre heat the oven at 350 tem.
Bake it for 10 to 15 mins and then grill it for 5 to 10 mins more or or cook untill the cauliflower is  soft from inside and little crispy from out side.
Before serving remove cauliflower from the skewers and put tooth pick in each piece and serve.
If you like put little bit of lemon juice and black salt on top of the cauliflower pieces.

CUCUMBER DAL

INGREDIENTS
Toor dal-1 cup
Cucumber-1 big,cut into cubes
Onion-1 chopped
Green chillies-2 to 3 chopeed
Garlic cloves-2,crushed
Turmeric-1/2 tsp
Mustard-1/2tsp
Cumin-1/2tsp
Dry red chilly-1 split into 2 to 3 pieces
Curry leaves-few
Corriander leaves-1 tbs chopped
Oil-1 tsp
Lemon-1/2 optional
Salt to taste

METHOD.
Cook dal in a pressure cooker for 5 mins.
Now add onions,green chillies,cucumber in the dal and cook for 3 mins more in a pressure cooker.
 For tadka(popu), heat the oil in a pan,add mustard,cumin,garlic,red chilly and curry leaves.
Saute for 1 min.
Add this tadka (popu) to the dal and allow this to boil for 5 to 8 mins.
Mix lemon juice.
Garnish with corriander leaves and serve.

CHICKEN ROLL

INGREDIENTS
Chicken-200 gms(cut into small pieces)
All purpose flour(wheat flour)-depends how many rolls you want to make.
Onions,chillies,cucumber,carrots,lettuce-finely chopped.
Lemon-1
Ketchup or any kind of sauces like ranch,mustard,chilly sauce.
Salt to taste
Oil for making parathas or for frying chicken.
Method
Make dough with the flour.(add little oil and salt in the dough)
Fry chicken with onions and salt or you can grill chicken with curd and salt.
Now make thin parathas(rotis) like always you make or you can get tortillas from the market.
Now place 2 tbs of chopped vegetables in each paratha.
Put chicken on the vegetables.
Squeeze little bit of lemon.
sprinkle little bit of salt.
put whatever sauces you like.
Roll the paratha gently.
Chicken roll is ready to eat.

SPINACH CHICKEN

INGREDIENTS
Chicken-1 pound
Spinach-1/2 pound,chopped
Ginger garlic paste-1 tbs
Onions- 4 small,chopped
Green chillies-4 chopped
Curd-3tbs,beaten
Red chilly powder-1tbs
Turmeric-1/2 tsp
Whole cumin-1/2tsp
Oil-1tbs
Salt to taste


METHOD
Heat oil in the pan,put cumin and then add onions.
Fry untill it turns into golden brown.
Now put chicken,turmeric,salt,chilly powder, ginger and garlic paste.
Fry nicely for some time.
Put curd into the chicken.
Fry for some more time or fry untill the oil starts leaving  from the sides of the chicken.
Now put chopped spinach and fry for 2 to 3 mins.
Cover with the lid on low flame for 8 to 10 mins.
Add little bit water and cook for 5 mins more.
Spinach chicken is ready to eat.
You can serve this with hot rice or with roti.

CHICKEN CURRY

INREDIENTS

Chicken-2 pounds(1kg)

Onions-1 pound (chopped)

Poppy seeds-1tbs

Whole cumin-1tsp

Whole corriander seeds-1tsp

Cardamom-2

Clove-2

Cinnamon-1/2 inch

Green chillies-4

Ginger garlic paste -1tbs

Tomato-1

Grated coconut-1tbs

Cilly powder-1tbs

Turmeric-1/2 tsp

Corriander leaves-1 tbs

Oil-3tbs

Salt to taste

Method

Make a fine paste with poppy seeds,cinnamon,cardamom,clove,green chillies,coconut,cumin,corriande,tomato,ginger and garlic.

Heat the oil in a pan and put the onions and fry till it turns into golden brown.

Put chicken in the onions,add salt,turmeric and chilly powder.

Fry for 10 mins.

Once the oil starts leaving from the sides of the chicken, add poppy seeds and other ingredients paste in the curry.

Fry nicely 10 mins more.

Put some water and cover with lid for 10 to 15 mins on low flame.

Once you feel the chicken is tender you can switch off the stove.

Ganish with corrainder leaves and serve.



SHRIMP NUGGETS

INGREDIENTS
Shrimp-10 (deveined  and peeled, but leave shell on tail side if you like)
Corn flour-3 tsp
Bread crumbs-3tbs
Lemon juice-1 tbs
Pepper-1/2 tsp
salt to taste
Oil for frying

METHOD
Marinate the shrimp with lemon,salt and pepper for 30 mins.
Make thin batter with cornflour.
Take each  marinated shrimp and dip  into  the cornflour batter and spread on the bread crumbs.
Heat the oil in a frying pan.
Now put the shrimp pieces in the heated oil.
Fry them till they become golden brown.
Shrimp nuggers are ready to eat.
You serve with instant tomato chutney or with ketchup.

INSTANT TOMATO CHUTNEY

INGREDIENTS
Tomatoes-3
Corriander leaves-1/2 bunch(only leaves)
Green chillies-4 or according to spice
Lemon juice-1 small
Salt to taste.

METHOD
Put all the ingredients in a chopper  and run it for 1 min.
Dont use blender for this.
You can keep this for 4 to 5 days.
This will be great with any kind  of fries or you can use this as a dip for salsa chips.

GREEN CHUTNEY

INGREDIENTS
Peanut-1/2pound roasted and peeled
Lemon juice-1 medium
green chillies-6 to 8
whole cumin-1 tsp
Garlic cloves-3 medium
Corriander leaves-1/2 bunch
salt to taste

METHOD
Blend all the ingredients with water into a fine paste.
Don't add too much water becuase this needs remain thick.
You can serve this chutney with any fries or you can  spread on sandwich also.
You can keep this in the refrigerator upto 1 month.

GOBI PAKORA(CAULIFLOWER DUMPLINGS)

INGREDIENTS
Cauliflower florets-10 to 12
Besan(gram flour)-4 to 5 tbs
Ajwain(carom seed)-1 tsp
Chilly powder-1tsp
Corriander powder-1/2tsp
Cumin powder-1/2tsp
Lemon-1small
Turmeric powder-1 pinch
Salt to taste
Oil for deep frying

METHOD
Marinate cauliflower florets with lemon juice,corriander powder,cumin powder,chilly powder and salt for 1 hour minimum.
Make thick batter with besan (gram flour),turmeric,ajwain and salt.
Heat  oil in a wok.
Take each cauliflower floret and dip into the batter and fry in a oil.
Fry till pakora turns golden brown.( fry on medium flame)
Gobi pakora is ready to eat.
You can serve this with green chutney or instant tomato chutney.

STRAWBERRY SHAKE

INGREDIENTS
Milk-2 glasses
Strawberries-10 to 12 small
Sugar-5tsp
Ice cubes-4 to 5

METHOD
Blend strawberries,sugar,ice cubes with the milk and serve.
If you want you can use strawberry ice cream to give more richness to the shake,
but remember if you use strawberry ice cream,add less sugar.

BOTTLEGOURD CURRY WITH PEANUT POWDER

INGREDIENTS
Bottlegourd-1 medium (Pealed and cut into small cubes)
Roasted peanut powder-1 and 1/2 tbs (if you want you can use little bit more)
onion-1 chopped
Green chillies-4 to 5
Red chillies-2 to 3
Mustard-1 tsp
Whole cumin-1/2 tsp
Curryleaves-few
Turmeric-1/2ts
Oil-1tbs
Salt

METHOD
Heat oil in a pan, put mustard,cumin,red chillies and curry leaves.
Put onion and greenchilies.
Fry until it turns into light brown.
Put bottlegourd,salt,turmeric and fry 2 mins.
Cover with lid and cook for 10 mins.
Once you feel the gourd is done,add peanut powder and mix nicely.
Cook 2 to 5 mins more.
Bottlegourd curry with peanut is ready to eat.

STUFFED EGGPLANT

INGREDIENTS
Eggplant-10 small
Onion-1 big
Coconut-Little less than onion
Green chillies-7 to 8 or according to your taste.
Ginger and garlic paste-1 tbs
Coriander leaves-few
Turmeric-1/2 tsp
Oil-3 tbs
Salt to taste.
Lemon-1/2 small(optional)

METHOD
Make fine paste of onion,coconut,green chillies and coriander.(dont add water while grinding).
Take 1 tbs oil in a wok and fry this paste with ginger ,garlic and salt.
Take each eggplant slit towards  stem side but not all the way through.
Stuff eggplant with the paste.(be careful the eggplant might break).
If you have more paste you can use it  next time.
Heat rest of the oil in a pan and put eggplant, salt a d turmeric.
Fry on high flame for 2 to 3 min, then cover for 5 to 10 mins on low flame.
Fry another 10 mins without lid on low flame.
Cook until color changer or until the eggplants are very tender to touch.
Squeeze lemon on it and serve.

OKRA RAITA

INGREDIENTS
Okra-1 pound
Curd-1 and 1/2 cup
Mustard-1/2 tsp
Whole cumin-1/2tsp
Dry red chilly-1
Curry leaves-few
Green chillies-3 to 4
Ginger-less than 1/2 tsp chopped (optional)
Corriander leaves-1 tbs chopped
Oil - 2tbs
Salt to taste

METHOD
Fry okra in oil with salt.
Mix curd with salt,corriander leaves and ginger(add little water if curd is too thick).
Heat 1/2 tsp oil in a pan,add mustard,cumin,dry red chilly and curry leaves.(mustard must crackle).
Pour this over the curd.
Now add fried okra  and mix well.
Okra raita is ready.
You can serve this hot or cold.

CHINESE FRIED RICE

INGREDIENTS
Rice-2 cups,boiled
Mixed vegetables- 1 and 1/2 cup (carrot,peas,beans)
Onion-1 big chopped
Spring onion-1 bunch chopped
Capsicum-1 chopped
Green chillies-2 to 4 chopped
Chillygarlic paste-1 tbs
Soya sauce-2 tbs
Ginger and garlic-chopped 1tbs
Vinegar-1 tbs
Ajinomoto-1/2tsp
Garlic salt or plain salt according to taste
Oil-2 tbs
Chicken boneless-optional, fried with  soya sauce and garlic salt.
Eggs-optional,scrambled.
Shrimp-optional,fried with soya sauce and garlic salt.

METHOD

Take oil in a wok,put chopped ginger and garlic and fry for 1 min and then add onions and for for 2 to 3 mins.
Add all the vegetables except capsicum,spring and fry for few mins more.
Add capsicum and  fry for 2 to 3 mins.
Now add rice and soya sauce, chilly garlic sauce,garlic salt and ajinomoto and mix nicely.
Just before done add vinegar and spring onion and fry for 2 mins.
If you want you can add chicken, egg and shrimp, mix nicely with Chinese rice and serve.

BROCCOLI AND POTATO FRY

INGREDIENTS
Broccoli-10 to 12 pieces
Potato-3 medium Boiled(cubes)
Onion-1 chopped
Whole cumin-1tsp
Chilly powder-1 tsp
Turmeric-1/2 tsp
Oil-1 tbs
Salt to taste

METHOD
Steam broccoli for 3 mins
Take oil in a wok .
Add cumin and then onions.
Fry till turns light brown.
Add boiled potato, chilly powder, turmeric and salt.
Fry for few mins on medium flame.
Once the potatoes are nicely fried, add broccoly and fry for 2 to 3 mins.
Broccoli and potato fry is now ready to eat.

KICHIDI

INGREDIENTS
Rice-1 cup
Moong dal-1/2 cup
Masoor dal-1/2 cup
Paanch phoron(5 spices like, cumin,methi, nigella seed ,radhuni and fennel)-1 tsp
Turmeric-1 tsp
Green chillies-3 to 4
Whole garam masala-cinamon-1/2 inch,cardamom-1,clove-1.
Cumin,corriander powder-1tsp
Mixed vegtables-1 cup
Tomato-1
Oil-1 tbs
Ghee-1 tsp
ginger and garlic paste-1 tsp
Corriander leaves-few.

Method
Boil rice and dals in a cooker.
Take oil in a wok, put  garam masala and then paanch phoron.
Put vegetables, green chillies and fry for some time.
Add tomato,turneric, cumin, corriander powder and ginger garlic paste and fry for some time more.
Add rice and water.
It takes more water.
Cook for some time and then add  ghee.
Garnish with corriander and serve hot.
This will be great with any fries like eggplant  fry, potato fry, papad and pickle also.

PANEER BUTTER MASALA

INGREDIENTS
Paneer cubes-1 pound  fried
Capsicum-1 medium sliced
Onion-1 medium sliced
Onion-1 big
cashew whole-10 to 12 pieces
Garam masala powder-1 tsp
Cumin and coriander powder-1 tbs
Chilly powder -1/2 tsp
Whole cumin-1 tsp
Turmeric-1/2 tsp
Green chillies-5
Ginger garlic paste-1 tbs
Milk-4 tbs
Butter-5 tbs
If u want u can use oil also.
Kasoori methi-1tsp
Salt according to your taste

METHOD
Make fine paste of cashew, onion,green chillie,ginger and garlic.
Take 1/2 tbs butter and fry onions till light brown and keep aside.
Take 1/2 tbs butter and fry capsicum for 3 mins and keep aside.
Now take rest of the butter or oil, put cumin and then add cashew and onion paste.
Fry until the oil leaves from sides of the masala  ( paste)
Add milk and all dry powders.
Fry until the oil leaves  from the  sides of the masala.(paste)
Now add paneer,capsicum,and onion.
Add some water,according to the gravy.
Cover it and simmer for some time,about 10 to 15mins.
Add kasoori methi and serve.

If you dont want to use excess oil or butter, you can use less.

INSTANT RASMALAI

Ingredients
Ready  to eat rasagulla-1 can
Milk-1/2 liter
Sugar-according to your taste
cardamom-6 to 7 (powder)
Almonds-10 chopped
Kesar-1/2 tsp
Instead of using sugar,cardamom,almonds and kesar you can use MTR's instant badam milk powder.


Method
Add sugar, cardamom,kesar and almonds or badam milk powder to the milk.
Boil for 30 to 40 mins.
Add rasgullas and boil for 10 more mins.
Your instant rasmalai is ready.
If you want you can eat hot or you can keep fridge make it cold and serve.

BAKED SALMON WITH BROCCOLI

Ingredients
Salmon-6 small pieces
Broccoli-7 to 8 pieces
lemon-1 tbs
Pepper-1/2 tsp
garlicsalt or salt to taste

Method
Marinate salmon with lemon,pepper and salt and keep aside for 10-15 mins.
Bake at 350 degrees for 20 to 30 mins.
Steam broccoli with salt.
Serve salmon with broccoli.

EGGPLANT WITH MUSHROOM TOPPING

Ingredients:
Eggplant -4 slices (1/2 inch)
Mushroom-medium size 4 to 5 chopped
Onion-1 small chopped
Capsicum-3 table spoons chopped
Cumin and Coriander powder-1 tsp
whole Cumin -1 pinch
Tomato-1 tbsp, chopped
Green Chillies - 3 chopped(if you want you can add more)
Coriander leaves - 2 tbsp, chopped
Oil-2 table spoons
Salt - to taste

Method:

For Topping: 
Take  a tea spoon of oil.
Add cumin seeds and then all the vegetables.
Saute all the vegetables on high flame for 2 mins.
Add cumin,corriander powder and salt and saute for 1 more min.

Apply oil and salt to the egg plant slices.
Place this egg plant slices on greased oven tray.

Now spread the vegetables on the eggplant slices.
Bake it for 30 min at 350deg in the oven.(place on lower rack)
Check in between to make sure if the eggplant is done or not.

CHILLY CHICKEN GRAVY

Ingredients:
Boneless Chicken thighs -1pound (450 gms), small pieces*
Capsicum (bell pepper) -1 small(red and green), diced
Onion -1 medium, diced
Ginger and Garlic -1tbsp, chopped
Green Chillies - 4 chopped
Spring Onion - 2
Soya Sause - 4 tbsps
Corn Flour - 3 tbsps
Chilly Garlic Sause -1 tbsp (or) according to your spice
Garlic Salt or just plain salt - to taste
Ajinomoto-1 pinch
water-1and1/2 cup
Oil- 3 tbsps

Method:

Marinate chicken with soya sauce,1 table spoon of corn flour and garlic salt. 

Make a  sauce by mixing  soya sauce,corn flour,chilly garlic sauce,water and salt.

Now shallow fry marinated chicken and keep aside.

Put chopped ginger and garlic in the oil fry for 1 min, then add all the vegetables  and ajinomoto except spring onion.

Fry for  3 to 4 mins on high flame, add fried chicken and fry for 2 more mins. Now add the prepared sauce,cook on high flame for another 2 to 3 mins.

Garnish with spring onion and serve hot.