Dahi puri

Ingredients:

  1. Puris 20-25
  2. Tamarind green chutney 1/2 cup
  3. Sweet and sour chutney 1/2 cup
  4. Tamarind red chutney 1/2 cup
  5. Boiled chickpeas 1 cup
  6. Boiled potatoes (cut into small pieces) 2
  7. Fresh coriander 3 tbsp.
  8. Onions (chopped) 2
  9. Yogurt (whipped) 1/2 cup

Method:

  • Make a hole in a puri.

  • Put boiled chickpeas.

  • Then boiled potatoes.

  • Followed by green chutney, tamarind red chutney, sweet and sour chutney and yogurt.

  • Put onions and fresh coriander on top.

  • Serve.

Sweet and Sour Chutney

Ingredients:

  1. Tamarind pulp 1/2 cup
  2. Dates 8
  3. Salt 1/2 tsp.
  4. Green chillies 2
  5. Cumin seeds 1/2 tsp.

Method:

  • Boil the dates in little water so they get soft.
  • Take out the seeds.
  • Grind tamarind, dates, salt, green chillies and cumin seeds together into a fine paste.
  • Take out in a bowl and serve with pani puri, dahi puri or any other snack.

Shredded Chicken with Dried Red Chillies

Ingredients:

  1. Boneless Chicken Breast (cut in thin lengthwise strips) 1/2 kg.
  2. Salt 1/2 tsp.
  3. Dried Red Chillies 10-12
  4. Onions (sliced) 2
  5. Garlic (chopped) 1 tsp.
  6. Soy sauce 2 tbsp.
  7. White pepper 1/4 tsp.
  8. Chicken powder 1 tsp.
  9. Lemon juice 2 tbsp.
  10. Sugar 1/2 tsp.
  11. Water 1/2 cup
  12. Oil 1 tbsp.
  13. Corn flour 1 tbsp. + 1 tbsp.
  14. Oil for deep frying

Method:

  • In chicken add 1/2 tsp. salt and 1tbsp. corn flour.
  • Mix and deep fry.
  • Take them out in a dish and keep aside.
  • In a wok heat oil.
  • Add chopped garlic and fry for few seconds.
  • Cut the dried red chillies in two pieces.
  • Add dried red chillies and sliced onions to the garlic.
  • Fry for a minutes.
  • Put water.
  • Add chicken powder, soy sauce and white pepper.
  • Bring to boil.
  • Now add corn flour (dissolved in water) to thicken.
  • When the sauce gets thick add fried chicken.
  • Put lemon juice and sugar.
  • Cook for few seconds.
  • Take out in a dish and serve with noodles or rice.

Jalapeno Beef and Cheese Burger

Ingredients:

  1. Minced Beef  1 kg.
  2. Hamburger Buns 8
  3. Onions (finely chopped) 2 medium
  4. Ginger garlic paste 2 tbsp.
  5. Crushed Black pepper 1 tbsp.
  6. Salt 1 1/2 tsp.
  7. Worcestershire sauce 2 tbsp.
  8. Butter (for toasting buns)
  9. Cheese slices 8
  10. Jalapeno peppers 5 tbsp. or as required
  11. Lettuce leaves
  12. Mayannoise  1 cup
  13. Cooking Oil 2 tbsp.

Method:

  • In a chopper chop together onions, ginger garlic paste and mince beef.
  • Take it out in a bowl and add worcestershire sauce, salt, crushed black pepper.
  • Mix it and make 8 patties out of it.
  • Put the patties in freezer for 2-3 hours.
  • Brush the griller or pan with a little oil and cook the patties for about 10-12 minutes, turning once.
  • Put butter on buns and lightly toast in a frying pan.
  • Spread mayonnise and put lettuce on it.
  • Place the patti, cheese and Jalapenos and sauces as required.
  • Cover with the other half bun.
  • Serve with fries.

Chicken Fried Rice

Ingredients:

  1. Oil 1/4 cup
  2. Rice 3 cups
  3. Chicken (cut into small pieces) 1/4 kg.
  4. Eggs 3
  5. Spring onion (green part chopped) 1 cup
  6. Carrot  (chopped) 1 cup
  7. Cabbage (chopped) 1 cup
  8. Salt to taste
  9. Chicken powder 1 tsp.
  10. Soy sauce 4 tbsp.
  11. White pepper 1/2 tsp.
  12. Food color a pinch


Method:

  • Soak rice in water for half an hour.
  • Now boil the rice in salted water till cooked.
  • Drain,spread them on a tray and leave aside to cool.
  • Whisk eggs with salt and a little yellow food color.
  • Heat oil in a pan.
  • Add chicken and fry till done.
  • Put eggs and fry string continuously to scramble them.
  • Add  spring onion, cabbage, carrots and mix well.
  • Then add boiled rice,chicken powder, soy sauce.
  • Mix them together.
  • Take out in a dish and serve with any chinese sauce/gravy.

Achaari Baingan (Eggplant in pickled spices)

Ingredients:

  1. Eggplants 1/2 kg.
  2. Ginger garlic paste 1 tsp.
  3. Fennel seeds (saunf) 2 tsp.
  4. Nigella seeds (kalonji) 1 tsp.
  5. Mustard seeds (rai) 1/2 tsp.
  6. Tomatoes (finely chopped) 2
  7. Coriander (roasted and Crushed) 1 tsp.
  8. Turmeric powder 1/4 tsp.
  9. Red chilli powder 1 tsp.
  10. salt 1tsp.
  11. Lemon juice 4 tbsp.
  12. Oil 2 tbsp. + 1 tbsp.
Method:
  • Cut eggplant into cubes and place them in a bowl of cold water.
  • Pat dry with a towel.
  • Heat 2 tbsp oil in a deep saucepan.
  • When hot, add the eggplant slices and fry them over medium heat until they turn reddish brown.
  • Fry in batches if the saucepan cannot hold all slices at one time.
  • Remove from heat and place on absorbent paper.
  • Add 1 tablespoon oil to the pan.
  • When hot add cumin seeds, mustard seeds, fennel seeds and nigella seeds.
  • When they start to crackle add the chopped tomatoes and ginger-garlic paste.
  • Stir for a minute.
  • Add crushed coriander, turmeric, chilli powder and lemon juice.
  • Season with salt.
  • Mix well and and cook for about 2-3 minutes.
  • Turn the heat up and continue to stir until the masala thickens.
  • Add the eggplant slices in the sauce and mix gently.
  • Cook for about a minute more.
  • Serve hot with rotis.

Pasta with Chicken and Vegetables

Ingredients:

  1. Pasta (boiled) 4 cups
  2. Peas (boiled) 1 cup
  3. Carrots (cut into small cubes) 1 cup
  4. Boneless chicken (cut into small cubes) 1 cup
  5. Crushed red chillies 1 1/2tsp.
  6. Chicken powder 1tsp.
  7. Soy sauce 2tbsp.
  8. Black pepper powder 1/4tsp.
  9. Tomato Ketchup 2tbsp.
  10. Garlic (chopped) 1tsp.
  11. Water 1/2 cup
  12. Cornflour (dissolved in water) 1tsp.
  13. Oil 1tbsp.

Method:

  • Heat oil in a pan.
  • Add garlic and fry for few seconds.
  • Put chicken and cook till done.
  • Now add peas, carrots, soy sauce, red chilli crushed, black pepper powder, chicken powder, tomato ketchup and water.
  • Bring to boil.
  • Add cornflour to make it thick.
  • When the sauce gets thick add pasta.
  • Mix, cook for few seconds.
  • Take out in a dish and serve.