LEMON CHICKEN

500 gms chicken leg chest/or whole chicken
  2 Tbsp refined oil
2 tsp cumin seeds
2 medium onions cut lengthwise
1pod garlic crushed
1 inch ginger  chopped  finely lengthwise
4 medium  green chillies
2tbsp kasoori methi
1/2 tsp sugar

1tsp black pepper powder juice of  3 lemons or as per taste
salt to taste

Heat oil in a pan add cumin when fragrant add onions saute for 3-4 minute add garlic sauté again sprinkle around 2tsp water at this stage saute well  for one minute add ginger and green chilies mix well add chicken and salt saute for 2-3 mints add lemon juice pepper and sugar mix well cook covered on medium heat for 2-3 minutes it remove the lid and sauté on regular interval for 2 minutes add kasoori methi again cover and cook on low till done . serve with rice or chapatti.

POTATO KORMA

Potatoes 500 gm peeled and cut into big cubes
Pure ghee 3 tbsp
Onions 3 medium size coarsely chopped
1 teaspoon ground turmeric
4 green cardamom pods, crushed
1 cinnamon stick
5-6 black peppercorns, crushed
4 whole cloves
1 teaspoon cumin seeds
4 garlic cloves, crushed
Heeng( asafoetida)a pinch
1 tablespoon finely grated fresh ginger
2 teaspoons coriander seeds
Salt and chilli powder to taste
3 medium size tomatoes, chopped
water one cup
1 cup (250g) natural yoghurt
Coriander leaves to garnish

Heat the ghee in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, add salt and cook until lightly golden. Add the turmeric, cardamom, cinnamon, peppercorns, cloves, cumin, garlic, ginger, coriander seeds, chilli and cook, for 2 minutes. Add the tomatoes and cook for 5 minutes or until tomatoes are pulpy.Add potatoes, water and yoghurt and bring to a simmer. Reduce heat to low and cook, covered, stirring occasionally, or until potatoes are done and gravy thickens slightly.Garnish with coriander leave and serve with naan , kulcha, prantha.

ROASTED POTATOES WITH CURD DIP

1kg potatoes
5tbsp olive oil (or any refined oil)
1tsp dry herb (any of your choice)
1tbsp salt

For Curd dip
3 cups hung curd
1 tsp salt or to taste
2cloves garlic(peeled)
1 Tbsp chopped coriander leaves
green chillies to taste
Grind coarsely the garlic,coriander leaves and green chillies…then mix in curd with salt...
method
peel(optional you can use with skin also if you like ) potatoes cut into even cubes, lengths or thick rounds and boil in water till 8o percent done. sieve to remove water, let then cool gown . in a bowl add potatoes oil herbs and salt mix well so that all potatoes are coated well. preheat oven at 180 degree. place potatoes in a roasting pan and for 15-20 minutes.flip twice or thrice so all the sides are done evenly...serve hot with the avoe dip.or make of your own choice...........

POTATO CHEESE PUFFS(my kids favorite)

4 medium size potatoes boiled and peeled and mashed
2 eggs beaten
1/2 Cup. Milk
1/4 Tsp. Baking powder
1/2 C. all purpose Flour(maida)
2 Cup shredded cheddar cheese (paneer)
1/4 tsp. nutmeg (jaiphal
1 clove garlic minced or crushed
Salt and pepper to to taste
1 tsp gried oregano(or any herb of your choice)
oil for frying
method
Mix together all of the ingredients except the cheese and herb. If it's too loose, add a little more flour(it should be like idli batter ). now mix paneer add herb . heat oil in a nonstick pan and drop spoonfuls of mixture in to the oil fry till golden brown. and serve with chuttny or sauce.

ARBI (COLOCASIA) CUTLETS

ARBI 1/2 kg boiled and mashed
Bread slice - 4
for stuffing:
poppy seed 2tbsp
Finely chopped onion - 1/2 cup
coriander leaves
Red chilly powder - 1/2 tsp
chat masala - 1 tsp
Turmeric powder - 1/4 tsp
Asafoetida
sesame seed 1/4 cup( bread crumbs can also be used)
Salt to taste
Cooking Oil

Method:
Soak the bread slices in water for few seconds. Drain the water and mash it. In a bowl add mashed arbi, half coriander leaves, mashed bread,little salt and mix together. in another pan heat tsp oil add poppy seeds when they start crackling add onion saute for one minute add red chilly powder, chat masala, turmeric powder, a pinch of asafoetida , little salt and mix it well. Heat a tawa or frying pan and add little oil. Take the mix in your hand and make a ball of it and flatten it stuff one spoon of mixture again bind to make ball Flatten it and roll over sesame seeds . Now place it on the tawa and let it fry for few minutes on medium heat level. Toss it and add a little oil and let the other side also fry. When it starts getting golden brown remove it from tawa.serve with cuttny of your choice

BESAN KI BARFI

2 50 gms besan
1 cup sugar
100ml water
100gms ghee

nut of your choice(optional)

Fry the besan in ghee on low flame till it gets brown , put water and sugar in a pan  bring it to a boil and cook till thick enough,take some between your fingers and pull apart, 2 threads should form,add this syrup to the besan and mix well.Pour this mixture into a greased thali,garnish with nuts on cooling cut into small pieces..

FAST CHICKEN RECIPE

250 gms boneless chicken cut into bite size pieces
1cup palak(spinach) chopped
one medium onion chopped
2 medium tomatoes chopped
2 green chilies choppe
4 cloves garlic mashed1/2 tsp haldi(turmeric)
1tsp roasted zeera powder
1 tsp black pepper powder
1tsp lemon juice
1tbsp refined oil
salt to taste
heat oil in a pan add garlice saute for one minutes add haldi immidiately add veggies and chicken  saute hight for 2-3 minutes cover cook for 2-3 minutes on low remove the lid add salt and pepper cook on medium ti high till water evaporates add zeera powder mix well remove from fire add lemon uice and serve as side dish