Spanish Rice

This is one of the dishes my Bhabhi Heena Johari excels in...I simply simply love it and I can have 4-5 servings of it without even feeling guilty.
Well I have learnt the recipe from her but I still love it more when she cooks it for me.
So here is one of Johari's favourite!!!

INGREDIENTS
3 cups Basmati rice (partialy boiled)
2 cups Chicken (boilded and shreded)
2 cups Chicken stock
1 cup Sweetcorn (boiled)
1 Carrot (diced and boiled)
10-15 French beans (chopped and boiled)
1 Capcicum ( diced )
5 Tomatoes (chopped)
1 Onion ( finely chopped )
3 tbspn Garlic (chopped )
2 tbspn Green chillies (chopped )
1 tbspn Black pepper powder
1 tbspn Mixed herbs
3 Eggs ( scrambled)
5 tbspn olive oil
Spring onions to garnish

METHOD
Step1 -In a high wall vessel add the chicken stock and bring it to boil, add in the partially boiled Basmati rice and cover the vessel with aluminum foil and let it simmer on low heat for 15 - 20 mins.
Step2 -In a pan heat oil and stir fry the carrots and beans, remove it in a bowl.
Step3 - In the same oil stir fry the chicken and remove it in a bowl.
Step4 - Now in the same oil add in the chrushed garlic and when it starts becoming golden add in the onions and chilles, sauté till it sweats.
Step5-Now add in the chopped tomatoes and salt, stir and cook on high flame till the tomato mix has almost dried up.
Step6-At this point add in all the vegetables (carrots, beans, corns and capcicum) and chicken, give it all a quick mix and let it simmer on low heat for 15 mins with the lid on.
Step7-Now add in the salt, pepper powder, ajinomotto and mixed herbs.Cover and cook for another 5 mins.
Step8-Add in the scrambled eggs and give it a mix.
On a plate lay a bed of stock cooked basmati rice and top it with the vegetable mix.Garnish with spring onions and serve hot!!!!

LEBANESE PLATTER-MEZZE

Lebanese cuisine includes an abundance of starches, whole grain, fruits, vegetables, fresh fish and seafood; animal fats are consumed sparingly. Poultry is eaten more often than red meat. When red meat is eaten it is usually lamb orgoat meat.It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice.Olive oil, herbs, garlic and lemon are typical flavors found in the Lebanese diet.Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. Herbs and spices are used and the freshness of ingredients is important. In Lebanon, very rarely are drinks served without being accompanied by food. Similar to the tapas of Spain, mezeluri of Romania, and antipasto of Italy,mezze is an array of small dishes placed before the guests creating an array of colors, flavors, textures and aromas.
Today I cooked Mezze (lebanese platter)  for dinner and on my platter I had served
Garlic dip-it is a simple preparation of garlic, lime and olive oil.It is used in the form of dip, sauce or spread.
Hummus-it is one of the must have on a lebanese platter.It is made of chickpeas and seasonings.
Babaganoush-It is a dip made with grilled aubergines and seasonings.
Falafel-Now this ones a Lebanese version of our local Moong dal vadi, it is made with chickpeas.
Shawarma Chicken-Its a grilled chicken side dish made with minimal seasoning which has superb impact on its flavours.
Lebanese prawns-Prawns grilled to perfection with seasoning.
Pita Bread-It's a Lebanese roti and is served for free with meals in Arabic countries.
Pickeled vegetables-Vegetables like cucumber, carrot and chilles are cut length wise and are soaked in vinegar
French fries-Now qho doesn't know what french fries are!!!
Kharbeech-Its my favourite drink, its made up of musk melon and very little milk . It's severed super chilled.

So all my blog lovers here comes a lebanese treat for all of you!!!
Love you guys
Waiting for your verdict on this one.

Lebanese Platter - Dish 6-Shawarma Chicken

INGREDIENTS
500gms Chicken boneless cut into strips
4 tbspn Curd
2 tbspn Amul fresh cream
1 tbspn Tahini paste
2 tbspn Lime juice
1 tbspn fresh ginger garlic paste
1 tbspn green chilly paste
2 tbspn olive oil
Salt to taste

METHOD
Step1 - In a mixing bowl mix in all the ingredients with oil and make a marinade
Step2 -Add the chicken strips to the marinade, cover with cling foil and let it rest in fridge for a minimum of 1 hour. (Overnight works best)
Step3 - Bake the Chicken in a preheated oven for 20mins at 180° or u can grill it on a griddel or a non stick pan.
Serve hot!!!

Lebanese Platter - Dish 7-Lebanese Prawns

INGREDIENTS
15-20 Prawns (tails intact)
1 tbspn curd
1 tbspn lime juice
1 tbspn crushed garlic
1 tbspn tahini paste
1 tspn crushed black pepper
1 tbspn olive oil
Salt to taste

METHOD
Step1 - In a mixing bowl mix in all the ingredients nicely and marinate tbe prawns.
Step2 -Grill the prawns in oven, griddel or on nonstick pan till done.
Squeeze in a little more lime and serve hot!!!!

Lebanese Platter - Dish 5-Pita Bread

INGREDIENTS
250gms maida
1tbspn dry yeast
15gms butter
1 tspn sugar
Salt to taste

METHOD
Step1 - In a small bowl mix sugar and dry yeast, add 2 tbspn of warm water and cover it with a lid and let it sit for 5 mins or till u see the bubbles
Step2-Mix in salt and butter with the flour and make a well in between.
Step3-Add in the fermented yeast sugar mix in the flour well and knead a dough by using little water.knead the dough for around 8-10 mins using the pull and strech technique.
Step4 -Grease a large mixing bowl with oil and transfer the dough in it.Cover it with a cling foil and let the dough rise to double it's size.
Step5-Divide the dough in 13-15 equal portions and roll it out thick rotis using a rolling pin and some dry flour on a flat suface.
Step6-Transfer the Pita rotis on to the greased baking tray and bake in a preheated oven for 10-12 mins at 160°.
(I baked 3 pita rotis at a time, it depends on how big your oven is.Make sure you keep the rotis at an inch diffrence form each other. )
Step7-Remove the pita bread and allow it to cool on the cooling rack.

Lebanese Platter - Dish 3-Babaganoush

INGREDIENTS
1Cup Grilled and mashed Aubergines (baingan)
4 cloves of garlic chopped and fried
1 onion chopped
1 tomato chopped
2 tbspn Tahini paste
1 tspn chilly flakes
1 tbspn lime juice
1 tbspn olive oil
Salt to taste

METHOD
Step1 - In a mixing bowl mix in all the ingredients.
Step2 - Add 1 tbspn of hot olive oil.
Mix n serve

Lebanese Platter-Dish 1-Garlic Sauce

INGREDIENTS
100gms Garlic peeled
200ml Olive oil
2 tbspn Lime juice
1 tspn Salt
2 tbspn Tahini

METHOD
Step 1-In a mixer add garlic and salt, grind till it starts turning into paste.
Step2 - While you are still grinding start adding lime juice and olive oil little by little.You  will now notice sauce have begin to imulsify.
Step3 - When you are done with adding all of the oil and lime juice add in the tahini paste and give it a final blend for 1 min.
The whole procedure will take upto 15 mins of blending.
For making this you can either use a mini food processor or the normal chutney mixer which has a small cap on top trough which you can add oil and lime juice.
While grinding make sure you open the processor/mixer once in 2 mins to scrape down the garlic from the sides of processor/mixer.
Make sure you don't add water.
This is a patient job make sure you aren't in hurry for anything.

Lebanese Platter - Dish 4-Falafel

INGREDIENTS
250gms Chickpeas ( soaked over night)
8 cloves of garlic
4 whole green chillies
1 tbspn whole jeera
1 tbspn whole pepper corns
1 tbspn  whole dhania
1 onion chopped
3 tbspn corriender
2 tbspn Tahini paste
1 tspn Cooking soda

METHOD
Step1 - In a grinder add whole jeera, dhania, pepper, garlic ,chilles and corriender.Grind it coarsely.
Step2 - Add in the soaked chickpeas and tahini and grind it to a coarse batter.Add little water if required.
Step3 - Remove the batter in a bowl and add in the cooking soda and let it rest for about 2hrs.
Step4 - When the batter is fermented add in the salt and onions.
Step5-Make tikkis with the batter and shallow fry till gold and crisp on both sides. You can also deep fry them.
Serve super crisp and super hot!!!!!

Lebanese Platter- Dish 2-Hummus

INGREDIENTS
250gms Chickpeas ( soaked and boiled with little water, salt and a pinch of cooking soda)
8 cloves of garlic
4 green chilles
5 tbspn Tahini paste
2 tbspn Curd
6 tbspn Olive oil
2 tbspn Lime juice
Salt to taste

METHOD
Step1 - Add in all the ingredients to the grinder and grind to paste.It will take about 5 mins for the paste to imulsify.Do not add water.
Garnish with chilly flakes and extra virgin olive oil and whole olives if you like. (My hubby doesn't likes the flavour of olives so I didn't add it)
You can eliminate or add the garlic and chilles as per your taste.

Shezwan Paneer

INGREDIENTS
250gms Paneer cubed and fried (frying is optional)
2 tbspn shezwan sauce (posted the recipe earlier)
2 tbspn chilly sauce
2 tbspn tomato ketcup
1 pinch red cooking colour
1 onion diced
1 capcicum diced
Spring onions to garnish

METHOD
Step1 - Heat oil in a wok and add onions and capcicum, sauté it for a while.
Step2 - Add in all the sauces and colour, mix well
Step3-Add in the paneer cubes and give it a quick mix.
Garnish and serve hot!!!!

Chole with Garlic Cheese Bhaturas

INGREDIENTS for Chole
250gms Chickpeas( soaked over night)
1 potato grated
1 onion grated
1 pinch cooking soda
1 tspn black pepper powder
1 tbspn everest chole masala
1 tbspn birista
2 tomatoes chopped
1  tbspn aamchur powder
1 tbspn chopped ginger
1 tspn whole jeera
2 tbspn olive oil
Salt to taste
Corriender for garnishing

METHOD for Chole
Step1 - In a pressure cooker add Chickpeas, grated potato, onion, black pepper powder, salt, cooking soda and 3 cups water.Cook on high flame till 2 whistles then lower the heat and coom for 15 mins. (Chickpeas shud to nice and soft)
Step2 - In a pan heat oil and add the chopped ginger and jeera followed by birista and chopped tomatoes, saute for a few minutes and then add all the dry masalas, Sauté while you add the water from boiled chickpeas till oil seprates.
Step3 - Add in the boiled chickpeas and give it all a gentel mix.
Garnish with corriender and ginger and serve.

INGREDIENTS for Garlic Cheese Bhaturas
250gms Maida flour
100gms Curd (add water and make chaas of it)
1 potato boiled n mashed
1 tspn jeera powder
1 tbspn chopped corriender and chillies
2 tbspn chopped garlic(sauted in little oil)
4 tbspn grated cheese
Salt to taste
Oil for deep frying

METHOD
Step1 - In a mixing bowl mix in maida and salt. Knead the dough with chaas.keep it aside for 15 mins.
Step2-In a bowl mix in cheese, garlic, potatoes, jeera powder and corriender.
Step3 - Make 6-8 portions of the dough and stuff them with the potato cheese mash. (Like aaloo parathas)
Step4 - Make thick puris(size of phulkas) and fry in heated oil till golden on both sides.
Serve Hot! !!

Fresh Carrot Pickle

INGREDIENTS
500gms Carrot julined
8-10 whole Kashmiri red chillies
1 tbspn whole dhania(roasted)
1 tpspn whole jeera (roasted)
10-15 cloves of garlic
2 tbspn tamrind
2 tbspn jaggery paste
6 tbspn vinegar
Salt to taste
2 tbspn oil

METHOD
Step1 - In a mixing bowl soak redchillies, dhania,jeera, garlic, tamirnd and jaggery in 6 tpspn of vinegar for about an hour or two.
Step2 -Grind the above marinated mix to a thick paste.
Step3 - Add the paste to carrots, drizzel it with oil.
Step4 - Mix it all well add salt and store it in an airtight jar in refrigerator.
Can be consumed immediately or for upto 15 days!!!!

Soya Masoor Pulao

INGREDIENTS
1 cup soaked soya granules
1 cup soaked Akkha masoor
2 cups soaked rice
2 potatoes cubed
2 tbspn birista
2 tomatoes chopped
1 tspn ginger garlic paste
1 tbspn jeera dhania powder
1 tbspn red chilly powder
1 tspn garam masala powder
1 tspn haldi powder
3 tbspn olive oil
Corriender for garnishing

METHOD
Step1 - In a high wall vessel heat oil and add the birista follwed by ginger garlic paste and tomatoes, Saute for a while.
Step2 - Add in all the dry masalas and saute till oil seprates,now add soaked soya granules, masoor and potatoes.
Step3 - Add 4 cups of water and cook on high flame till it comes to a boil.Now add in the rice.Cook till 90% of water is soaked, cover with aluminum foil and let it simmer on low heat for 15 - 20 mins.
Serve Hot with Raita!!!!
**make sure you rinse the soya granules nicely ones they are soaked for about 30mins.Rinse them 2-3times.

Singaporean Fried Rice

This is a Singaporean version of our beloved Fried rice..

INGREDIENTS
4 Cups boiled Basmati rice
1 Capcicum diced
1 Carrot diced
8-10 Cauliflower florets
8-10 French beans chopped
8-10 Kaju
1/2 Onion diced
2 Kashmiri red chillies whole
1 tbspn Curry powder (redchilly powder, dhania jeera powder and haldi mixed)
2 tbspn Tomato ketcup
1 tspn Ajinomoto
1 tspn Chilly sauce
1 tspn Vinegar
1 tspn Soya Sauce
1 tbspn Garlic Chopped
1 tbspn Ginger chopped
4 tbspn Olive oil
1 cup Chicken boiled and shreded (optional)
Spring onion for garnishing

METHOD
Step1 - Heat 4 tbspn oil in wok and stir fry all the vegetables individually and remove them in a bowl and swt aside.
Step2 - In the same oil add garlic, ginger, kaju and whole red chillies, saute for a while and then add the curry powder.
Step3 - Now add in all the sauces and cook for a while.
Step4 - Add in the rice and stir fried vegetables.Mix it all well
Garnish with spring onions and Serve hot!!!
***If you are adding chicken, prawns or scrambled eggs add it with rice and vegetables.
***You can also add peas, red and yellow bell peppers,zucchini,baby corns, mushrooms..etc

Grilled Chicken in Black Bean Sauce

INGREDIENTS
2 Boneless Chicken breast
1 tspn ginger garlic paste
1 tbspn lime juice
1 tbspn olive oil
1 capcicum sliced
1 onion sliced
1 tbspn Black bean Sauce
1 tspn Chilly sauce
1 tspn Tomato sauce
1 tspn Vinegar
1 tspn Soya sauce
1 tbspn Garlic Chopped

METHOD
Step1 - Marinate boneless chicken breasts in ginger garlic paste, salt and lime juice.After an hour grill them in an oven or on a non stick pan.Later cut the grilled chicken into strips.
Step2-Heat oil in a pan and add garlic wen it turns golden add capcicum and onion,Sauté it and then add all the sauces.
Step3 - Cook on high flame for 2mins, then add in the grilled chicken strips and give it a quick mix.
Garnish and serve hot!!!

Hot Potatoes

Hot, yummmm, tangy, saucy,delicious, easy to cook and good to eat!!!

INGREDIENTS
500gms Baby potaoes boiled
2 tbspn olive oil
1 tbspn rye seeds
8-10 curry leaves
1 tbspn dhania jeera powder
1 tbspn red chilly powder
2 tbspn vinegar
3 tbspn tomato ketchup
1 tbspn lime juice to drizzel
Salt to taste
Corriender for garnishing

METHOD
Step1 - Heat oil and add rye seeds wen it crackels add in curry leaves.
Step2 - Now add it dhania jeera powder, red chilly powder followed by vinegar, saute it and add salt and tomato ketcup. Cook till oil seprates.
Step3 -Add in the baby potatoes and mix all well.Drizzel with lime juice
Garnish and serve hot!!!!!

Dabba Gosht

INGREDIENTS
500GMS Boneless meat (boiled with salt,ginger garlic paste and 1 cup water)
1 packet Maggie (boiled without masala)
2 tbspn Maida (diluted in little water)
1 cup milk
1 onion chopped
5-6 green chillies finely chopped
1 cup chopped corriender and mint
1 tbspn jeera powder
1 tspn garam masala powder
2 tbspn chilly sauce
1 tspn pepper powder
1 tspn ajinomoto
1 tspn whole jeera
3 eggs (whisked with 3 tbspn milk and salt)
3 tbspn oil

METHOD
Step1 -In a pan heat oil and add whole jeera and chilles and onion,sauté for a while and then add 1 cup milk.
Step2-When milk starts to boil add in the diluted maida followed by all the other ingredients(meat with stock, sauce, masalas, maggie, corriender and mint)
Step3 -Cook till everything comes together and gravy thickens.
Step4 - Transfer this to the baking tin, add whisked egg.Bake in oven on 180°till egg is cooked and golden.
***If you don't hv an otg oven you can do it in microwave and also in the pan.

Bread Dhokla

INGREDIENTS
1 Bread loaf (cut into cubes)
1 cup curd
1 cup water
1 tspn rye seeds
1 tspn jeera
4-5 curry leaves
3-4 green chilies slit
1 tspn haldi
2 tbspn olive oil
Salt to taste
Corriender and lime for garnishing

METHOD
Step1 - Heat oil in a pan and add rye seeds when they crackel add jeera, curry leaves and chillies.
Step2-Add the cubed bread and give it all a mix
Step3-In a mixing bowl mix curd, water, haldi and salt.Add this to the bread and mix well
Ste4-Cover and cook for a couple of mins.
Garnish and serve hot!!

Baked Sweet Potato

One of my favourite snacks, baked sweet potato..Sweet potatoes are at its best during this time of the year.They are completely packed with just and just goodness, it has various positive effects but for me it fills my tummy, elevates my mood and doesn't makes me gain weight..
I love it completely!!!!
Make sure you make this while you are lounging around with your loved ones during this Valentine season!!!

INGREDIENTS
500gms Sweet potatoes (peeled and cubed)
1 tbspn olive oil
1 tbspn mixed italian herbs
Salt to taste
Lime juice to drizzel

METHOD
Step1 - Lay sweet potatoes on a baking tray
Step2-drizzel it with olive oil
Step3-sprinkle salt and mixed herbs
Step4-Bake for 20 mins on 220°
Serve hot!!!!!

Chinese Vegetable Pulao

INGREDIENTS
2 cups Rice
1 Capcicum chopped
1 Carrot chopped
1 Potato cubed
1 Onion chopped
1 tomato chopped
2 tbspn Garlic chopped
1 tbspn Chilles chopped
2 tbspn Chilly sauce
1 tbspn Jeera powder
1 tspn ajinomoto
Salt to taste
Spring onions to garnish.

METHOD
Step1 - In a high wall vessel heat oil and add garlic and chillies when it turns golden add onions and sauté.
Step2 - Add tomatoes along with all the other vegetables, Now add salt , ajinomoto, chilly sauce and jeera powder.
Step3 - Add 3-4 cups of boiling water and mix it well, Now add the washed rice and cook till 90% water is absorbed.
Step4-Cover the vessel with aluminum foil and let it simmer on low heat for 20 mins.
Serve Hot with Shezwan Sauce!!!

Lamb foot in spicy milky gravy (Paya)

Paya is a very traditional dish and it used to be cooked on sigdi in earlier days, it was said and it stays to to be a fact dat the more its cooked the more delicious it turns out to be.Slow cooking actually allows the bone to give out its juices and flavours.Now though sigdi has been replaced by gas stoves and pressure cookers have made cooking hell lot faster my recipie holds its roots and ensures you a yummy feast!!!!

INGREDIENTS
6 Paya (washed and each paya cut into 4 pcs)
1 cup curd
1 cup milk
2 onions whole
Whole garam masala (2 bay leaves, 4 green cardamon, 1 black cardamon, 1 stick cinnamon, 4 cloves, 1 tspn jeera)
2 tbspn ginger garlic paste
1 tbspn red chilly powder
1 tbspn jeera dhania powder
1 tspn garam masala powder
1 tbspn haldi powder
2 tbspn wheat flour diluted in water
3 tbspn oil
1 tbspn ghee
Salt to taste

METHOD
Step1 - In a pressure cooker add paya, 2 cups water, 2 whole onions, 1 tspn haldi, 1 tbspn ginger garlic paste and half of whole garam masala.Cook on high heat till 3 whistle then lower the heat and cook for another 20mins.
Step2-Open the cooker and remove the whole onion and grind it to paste.
Step3 - In a pan heat oil and add the remaining whole garam masala when it crackels add the pureed onions and  all the dry masala, Saute while you add little by little curd, till oil seprates.
STEP4-Now add this to the cooker with paya and bring everything to a gentel boil, Add in the diluted flour and freshly chopped corriender, mix and pressure cook it till one whistle.
Step5 - Now add in the milk and mix well.Heat ghee in a pan and add 1 tspn of chilly powder add this to the gravy.
Serve hot!!!!

Butter Chicken

INGREDIENTS
500 Gms Chicken
3 tbspn curd
1 tbspn Redchilly powder
1 tbspn dhania jeera powder
1 tbspn tandoori chicken masala
1 tbspn ginger garlic paste
1 tspn garam masala powder
1 tspn haldi
2 tbspn onions barista
3 tbspn tomato ketchup
50 ml fresh cream
1 tspn kastoori methi
2 tbspn butter
3 tbspn oil

METHOD
Step1 - Marinate chicken in curd, dry masalas, ginger garlic paste and salt for 2 hours, pressure cook it and shred the chicken.
Step2 -Heat oil and butter, add kastoori methi followed by birista and tomato ketcup, saute it till oil seprates.
Step3 - Now add the shreded chicken and all the masala left in the cooker.
Step4 -Cover and cook on low heat for 15-20 mins and in the end add fresh cream and mix.
Garnish and serve hot!!!!

Fresh Strawberry with Cream

With strawberries in full season I couldn't have given this yummmyyy dessert a miss, so I thought of making it today as Sunday is a day of total indulgence!!!!!

INGREDIENTS
500gms Strawberries (washed and sliced)
1 cup powdered sugar
1 tbspn lime juice
500ml tropolite whipping cream (available at super markets or Crawford market Aarif stores)
4 scoops of Strawberry icecream

METHOD
Step1 - In a non stick pan add 400gms of sliced strawberries, sugar and lime juice.Cook on medium heat till sugar is dissolved and strawberries are soften.
Step2 -Thaw the whipping cream and whip it with hand blender till soft peaks are formed.
Step3-In a glass/bowl add whipped cream, top it with icream and a dollop of fresh strawberry puree
Step4 -Garnish it with left over strawberries

Serve ASAP because I doubt if your family could resist it!!!!!

Malai Chicken Biryani

INGREDIENTS
500 Gms Chicken (boneless and diced)
1 Cup curd
100 ml fresh cream
50 gms kaju (grinded to paste)
4 tbspn birista
2 tbspn chopped green chillies
1 tbspn ginger garlic paste
1 tbspn jeera powder
1 tspn garam masala powder
1 tspn ajinomoto
2 Potatoes cubed and fried till tender
1 capcicum chopped
1 cup chopped corriender and mint leaves
2 tbspn butter
2 tbspn olive oil
500 Gms Basmati rice boiled
Salt to taste

METHOD
Step1 -In a mixing bowl take chicken and add all the above ingredients (except for potatoes, oil , butter and rice) marinate the chicken for 2 hours.
Step2-In a high wall vessel heat oil and butter, add in the marinated chicken and cook till oil seprates.(make sure that heat is not too high and that you are stirring it occasionally because kaju in the marinate which has a tendency to stick to the bottom )
Step3 - Now add potatoes and chopped corriender and mint leaves.
Step4 - Layer it with basmati rice, cover the vessel with aluminum foil and let it simmer on low heat for 20 mins.

Serve Hot with Raita!!!!

Tandoori Chicken Pizza

Now this one was realy instant as I jus picked out stuff stored in my fridge, dressed them, layed them on pizza bread and topped it with cheese...
So here is a recipie freshly out of my fridge...Hehehehehehe

INGREDIENTS
1 Cup Tandoori Chicken shredded (tandoori chicken I had made last night for dinner)
1 chopped tomatoes
1 chopped onion
1 chopped capcicum
2 tbspn shezwan sauce (made by me, I have blogged the recipe earlier)
1 tbspn chilly sauce
1 tbspn tomato ketchup
1 tbspn mixed italian herbs
1 cup grated cheese
2 tbspn olive oil
3 pizza bread

METHOD
Step1 -Heat oil in a pan and add mixed herb followed by all the other ingredients except for cheese.Mix it all well and cook for a while on high heat.
Step2 -Layer it on pizza bread and top it with grated cheese
Step3-grill in oven (20mins approx on 180°) or on a covered non stick pan(till the cheese melts)
Serve straight out of the oven!!!!

Garlic Cheese Chicken

INGREDIENTS
500 Gms chicken (boneless cut into strips)
1 capcicum (cut into strips)
2 tbspn kaju paste
100ml amul fresh cream
50 gms cheese grated
1 tbspn chopped green chillies
3 tbspn butter
2 tbspn oil
2 tspn maida
100 ml milk
3 tbspn crushed garlic
1 tbspn chilly sauce
1 tbspn mixed italian herbs
1 tspn ajinomoto
1 tspn jeera powder
Salt to taste

METHOD
Step1 - In a mixing bowl mix water and maida and set aside
Step2- heat butter and oil and add in the mixed herbs,when it crackels add the chicken strips,shallow fry and remove on a plate
Step 3 -Add the milk followed by the diluted maida, when it thickens add chilly sauce, jeera powder, cheese, kaju paste, fresh cream,ajinomoto and salt.Mix it all well and cook for few minutes
Step4-Now add in the chicken and let it simmer.
Step5-In a seprate pan heat 1 tbspn butter and 1 tbspn oil and add garlic, Saute it and add the capcicum and chillies. Transfer this to the chicken
Step6-mix all well and serve hot!!!!

Chiken and Noodels kebabs

INGREDIENTS
500Gms Chicken (boiled and shreded)
500Gms potatoes (boiled and mashed)
2 packet Maggie noodels (boiled with masala)
1 tbspn jeera powder
2 tbspn chilly sauce
1 tbspn chopped green chillies
1 tspn soya sauce
3-4 cubes cheese grated
1 tspn garam masala powder
Salt to taste
Handfull of chopped corriender and mint leaves
2 eggs (beaten with little milk fr coating)
Breadcrums to coat
Oil for frying

METHOD
Step1 - In a mixing bowl mix in all the ingredients nicely
Step2-Make kebabs and roll it in bread crums.
Step3 -Dip in egg and deep fry till golden brown.
Serve hot with dip of your choice

Few tips to help you cook well!!!

SOME USEFULL TIPS
*Use minimal oil for cooking, it helps you cut down on calories.
*let the vegetables cook in their own juices, adding water spoils the taste.
*while kneading the dough add little milk this will help you avoid addind oil and will still keep your Rotis soft and moist.
*cook your masalas till oil seprates this enhances the flavour of your food.
*Squeeze lime on your food before eating this will help your body to avoid fat absorbtion
*Add 1tbspn of milk to your chicken and mutton marinates, this will keep them moist.
*if you have to store your leafy vegetables, keep them in paper bags, they stay fresh for longer.
*while cooking greens add a dash of vinegar to retain the colour.
*Dont throw away the peels of your vegetables, instead wash dem add few cups of water and salt and cook them for 15 mins to make vegetable stock.
*To store paneer keep it in air tight box filled with water in fridge.
*Always keep your fridge stocked with just the right things, this makes your cooking easy and fast.
*Rub the limes with oil before storing them in fridge this will keep them fresh for longer.

Seekh kebabs

There are lot of version for this one too but here is my personal take on my families all time favourite Seekh kebabs

INGREDIENTS
500 Gms Mince (washed and squeezed)
6 slices of bread soaked in milk
1 tbspn fresh ginger garlic paste
1 tbspn garam masala powder
1 tbspn dhania jeera powder
2 tbspn butter
2 tbspn fresh cream
2 tbspn milk powder
1 tbspn chilles finely chopped
1 tbspn chilly flakes
1 tbspn raw papaya crushed or powder
Handfull of chopped corriender and mint leaves
1 egg
Salt to taste
10-12 sticks

METHOD
Step1-in a mixing bowl mix all the above ingredients and knead  it like dough.
Step2-Refrigerate the mix for an hour
Step3-Apply little oil to your palms and make long seekh shaped kebabs
Step4-Grill it on a nonstick pan or in an oven (220° for 20 mins or till golden)
Serve hot with parathas and mint chutney!!!!

Dal Makhni

INGREDIENTS
250 Gms Black udad dal (washed and soaked for 4 hrs,later cooked in pressure cooker with salt)
100 Gms Rajma (washed and soaked for 3 hours,later cooked in pressure cooker till tender)
3 tbspn Birista (fried onions crumbbled)
4 tomatoes finely chopped
1 tbspn redchilly powder
1 tbspn dhania jeera powder
1 tbspn aamchur powder
1 tspn dry ginger powder
1 tspn fennel powder
1 tspn haldi powder
1 tspn garam masala powder
2 tbspn garlic finely chopped
3 tbspn oil
2 tbspn butter
1 tbspn ghee
50ml fresh cream
Corriender for garnishing
Salt to taste

METHOD
Step1 - In a wok heat oil and ghee and add the birista, saute for a minute then add tomatoes,cook till tomatoes r soften.
Step2 - Now add in all the masalas and cook till oil seprates (add the water frm cooked dal n rajma so that masala doesn't burn)
Step3 - Add in the butter follwed by cooked dal and rajma.
Step4 - Mix all well and let it simmer on low heat for 20 mins
Step5-finaly add the fresh cream and garnish with corriender.
Serve hot with roti or zeera rice