Leftover chapati rings

Ingrediants
Chapati	1 coarsely grounded
Semolina	3 tblspn
Roasted peanuts	2 tblspn coarsely grounded
Potatoe	1 grated
Onion	1 small finely chopped
Red Chilli powder	1/3 tspn
Garam masala powder	1/2 tspn
Aamchur powder	1/2 tspn
Chat masala powder	1 tspn
Salt	to taste

Method

1. Sabhi ingredients ko ek bowl me achchi tarah mix karen.


2. Ab usme zara sa pani mila kar achchi tarah dough bana len.


3. Haath me zara sa oil ya paani laga kar dough ka kuch part le kar  tikiya bana kar beech me ungli se daba den...aise hi sabhi rings bana len.


4. Kadhaie me oil garam Kare...aur rings usme daal kar Medium to high flame par sunahra tal len.


5. Garma garam chai ya sauce ke saath serve karen....

1. In a large bowl add crushed chapati.

2. Now add semolina, roasted peanuts, and grated potato mix well.

3. Add chopped onion, red chilli powder, chat masala powder, aamchur powder  and garam masala powder.

4. Mix all the ingredients , add little bit water and form a soft dough.

5. Make a small ball and gently press to flatten. Then create a hole in center.

6. Deep fry the rings on medium flame  till  golden brown.

7. Crispy chapati rings are ready to serve.

Leftover chapati rings

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Beetroot Peanut chutney

Ingrediants
Beetroot	1/3 cup chopped
Garlic cloves	6-8
Green chillies	3-4 chopped
Roasted Peanuts	2 tblspn
Cumin seeds	1 tspn
Chat masala powder	1 tspn
Salt	to taste
Oil	1 tspn

Method

1. Ek pan me oil garam karen usme kate hue Chukandar daal kar fry karen.

2. Phir usme chopped garlic aur hari mirch add karen. Ab usme cumin seeds aur roasted peanuts add karen aur fry karen aur flame off kar den.

3. Mixture thanda hone lage to use grinder me daal den saath hi chat masala powder, namak aur zara sa paani daal kar ek smooth paste banaye.

4. Chukandar ki chutney taiyyar hai. Aap ise sandwich banane me aur parathe ke saath use kar sakte hai.

1. Heat oil in a pan add chopped Beetroot saute about 4-5 minutes.

2. Now add garlic cloves and chopped green chillies fry few seconds.

3. Now add cumin seeds.

4. Add roasted peanuts saute well. And turn off the flame.

5. Transfer in grinder add , Chat masala powder salt and 1 tblspn water. Make a smooth paste.

6. Now chutney is ready to be serve along with parathas. And you can make sandwiche also.

Beetroot Peanut chutney

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Kaju chicken/ Chicken kali mirch

Ingrediants

For marination
Boneless Chicken	200 gm
Garlic paste	1 tspn
Ginger paste	1 tspn
Black pepper powder	1/2 tspn
curd	2 tblspn
Vinegar	1 tspn
Salt	to taste

For gravyi
boiled Onion paste	1/2 cup
chopped green chilli	2-3
Cashew paste	1 tblspn
Poppy seeds paste	1 tblspn
fresh Cream	3 tblspn
Black pepper powder	1/3 tspn
Bayleaf	1
Black Cardamom	1
Green Cardamom	1
Cloves	2
Cinnamon stick	1"
Salt to taste
Butter

Method

1. Chicken ko Ginger-Garlic paste, curd, black pepper, vinegar aur salt daal kar raat bhar ke liye ya 5-6 hours ke liye marinate kar den.


2. Ek pan me 1 tblspn oil garam karen usme chicken pieces ko achchi tarah sunhara hone tak fry karen. Usko nikal kar alag rakh len.


3. Ab usi pan me butter garm karen. Usme tezpatta, badi ilaychi, choti ilaychi, loung, aur daal chini ki lakdi daal den. Phir usme boil Onion ka paste kati huyi hari mirch add karen aur fry karen.


4. Ab usme kaju aur poppy seeds ka paste daal kar kuch der cook karen. Ab usme fresh cream daal kar mix karen aur pakaye. Phir usme 1/2 cup paani daal kar pakayen.


5. Chicken pieces ko gravyi me daal kar halke se mix kare aur kuch minute cook karen.


6. Ab usme Kali mirch powder aur namak daal kar mix karen aur flame off kar den


7. Garma garam serve karen.

1.Marinate the chicken with curd, black pepper powder, ginger-garlic paste, vinegar and salt.
Refrigerate 5-6 hours or overnight

2. Heat some oil in a pan add marinated chicken and cook it in Medium to low flame. And keep aside.

3. In same pan heat some butter add Cinnamon stick , black cardamom, green cardamom, Bayleaf,cloves and chopped green chillies. Now add boiled onion paste and chopped green chillies fry well .

4. Add kaju paste , poppy seeds past and mix well and cook about 2-3 min.

5. Add fresh cream mix well. Now add some water and cook few minutes.

6. Add cooked chicken and mix gentley.

7. Now add black pepper powder and salt mix and turn off the flame.

8. Sereve hot with butter nan.

Kaju chicken/ Chicken kali mirch

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Rajma masala

Ingrediants
Kidney Beans soaked in overnight	1 cup
Onion	2 medium size finley chopped
Tomato Puree	1/2 cup or to taste
Garlic paste	1 tspn
Ginger paste	1 tspn
Turmeric powder	1/3 tspn
Red chilli powder	1/2 tspn
Garam masala powder	1 tspn
Roasted Cumin powder	1 tspn
Fresh coriander leaves chopped	1 tblspn
Bayleaf	1
Black Cardamom	1
Green Cardamom	1
Cloves	2
Salt to taste
Oil

Method

1. Rajme ko dho kar cooker me 2-3 cup pani Aur namak daal kar 20- 25 minutes high to Medium flame par cook karen.


2. Ek kadhaie me oil garam karen. Usme sabhi sabut masale daal den. Ab usme kati huyi pyaz daal kar halka gulabi hone tak fry karen.


3. Phir usme Ginger-Garlic paste daal kar 2-3 min saute karen.


4. Ab usme haldi powder, lal mirch powder, garam masala powder Aur zeera powder daal kar achchi tarah mix karen.


5. Tamatar puree daal kar achchi tarah bhune ki masale se oil alag hone lage. Ab usme boil kiya hua rajma daal kar 2-3 minute pakaye aur use halka halka daba den.


6. Rajma thick hone lage to flame off kare de. Aur dhaniya ki patti se saja kar rice ya chapati ke saath serve karen

1. Drain kidney beans and wash in fresh water and put into a pressure cooker. Add sufficient water and salt and  pressure cook on a medium to high flame for 15-20 minutes.

2. Check the beans for softness, if they are not soft, cook them more for 2 whistles.

3. Heat 2-3 tablespoons oil in a pan or kadhaie. When oil is medium hot, add bay leaf, black cardamom, green cardamom and cloves

4. Add chopped onion and saute until onion turns translucent. Add ginger-garlic paste and saute for 1-2 minutes.

5. Now add turmeric powder, red chilli powder, garam masala powder and cumin powder mix well.

6. Add tomato puree and salt and mix again. stir and saute the whole masala mixture till the fat starts leaving the masala.

7. Now add rajma and mix well. simmer for 10-12 minutes or more till the rajma curry thickens slightly. it should not be watery.

8. Mash the beans a bit and stir again. Cook few minutes and switch off the flame. Garnish with coriander leaves.

9. Serve rajma masala with steamed rice, jeera rice or naan.

Rajma masala

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Tahri /Aloo matar tahri

Ingrediants
Rice	1 cup
Potatoes	2 Medium cubed
Peas	1 cup
Onion	1 Medium finely chopped
Crushed garlic	1 tspn
Grated ginger	1 tspn
Turmeric powder	1tspn
Red chilli powder	1/2 tspn
Garam masala powder	1 tspn
Bayleaf	1
Black Cardamom	1
Green Cardamom	1
Cloves	2
Black pepper	8-10
Water	2 cup
Salt to taste
Oil

Method

1. Cooker me oil garm karen. Ab usme sabhi sabut garam masle daal den. Phir usme crushed garlic aur ginger daal kar fry karen.
2. Ab usme kati huyi pyaz daal kar fry karen. jab pyaz ho jaye to usme haldi powder, lal mirch powder aur garam masala powder daal kar bhune.
3. Ab kate hue Aaloo daal kar achchi tarah fry karen. Phir hari matar aur namak daal kar kuch der bhoon len. Chawal ko dho kar 15 minutes ke liye soake karen.
4. Ab usme bhige hue rice daal kar high flame par kuch der bhoon len. Phir pani daal kar lid laga den.
5. Ek whistle aane ke bad sim par 2-3 min cook karen. Flame off kar den. Garma garam tahri ko raite aur chutney ke saath serve karen.

1. Heat the oil in a cooker and add whole spices.

2. Now add crushed garlic and ginger fry well.

3. Add chopped onions and fry till it change colour.

4. Now add turmeric powder, red chilli powder, and garam masala powder saute on a medium flame.

5. Add potato cubes fry  well.

6. Add green peas and salt cook few minutes.

6. Wash and soake rice about 15 minute. Now add in masala and saute on high flame.

7. Now add  water and cover the lid. After one whistle turn the flame on sim and cook about 2-3 min. Turn off the flame.

8. When the pressure settles down on its own, open the lid.

9. Serve along with raita and Coriander leaves chutney.

Tahri /Aloo matar tahri

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Sprouted kala chana salad

Ingrediants
Sprouted kala chana	1 cup
Green Peas	1/2 cup
Roasted peanuts	2-3 tblspn
Onion finely chopped	3-4 tblspn
Tomato finely chopped	1 large
Green chilli chopped	2
Fresh Coriander leaves chopped	2 tblspn
Chat masala powder	1/2 tspn
Roasted Cumin powder	1/2 tspn
Black salt	1/3 tspn
Lemon juice	2 tspn
Sav	2 tblspn

Method

1. Sprouted chane ko namak dal kar boil kar len. Hari Matar ko 2-3 drop oil me roast kar len.


2. Ek bowl me boiled chana , hari Mata daal den . Ab isme kati huyi pyaz , tamatar ,hari mirch aur kati huyi dhaniya ke patti add karen.


3. Phir usme chat masala powder , Bhuna zeera powder aur kala namak apni zaroorat ke mutabik add karen.


4. Ab usme neebu ka ras daal kar achchi tarah mix karen.


5. Sebse last me roasted peanuts aur barik sev daal kar serve karen.

1.  In a large bowl take 1 cup boiled sprouted kala chana.

2. Now add green peas roasted in 2-3 drop oil.

3. Add finely chopped Onion , chopped tomatoes and green chillies.

4. Now add fresh Coriander leaves.

5. Add chat masala powder , roasted cumin
powder , black salt and lemon juice and mix well.

6. Before serving add roasted peanuts and sev.

Serve with a hot cup of tea

Sprouted kala chana salad

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