Lauki ki sabzi.

Ingredients for Lauki  Ki Sabji:

• Bottle Guard (Lauki) - 1/2 Kg cut into small cubes
• Bengal gram (Channa dal)  - 1 cup
• Onion (Piyaz) - 1 no's chopped
• Green chillies (Hari mirch) - 2 no's chopped
• Tomatoes (Tamatar) - 2 no's chopped
• Garlic (Lehsun) - 4 cloves
• Ginger (Adrak) - 1 inch piece
• Red chilli powder - 1/2 teaspoon
• Turmeric powder (Haldi) - 1/4 teaspoon
• Coriander leaves (Dhaniya patte) - A bunch
• Oil - 2 tablespoon
• Salt to taste

Method for Lauki Ki Sabji:

• Soaked chana dal in water and keep aside for 1 hour.
• Heat oil in a pressure cook, saute garlic, ginger and onion.
• Add tomatoes and fry a little, then add lauki pieces and channa dal.
• Add chilli and turmeric powders, salt and enough water to cover the vegetables.
• Pressure cook the above till done and garnish with fresh chopped coriander leaves .
• Enjoy hot Lauki chana dal Sabji with rotis or rice. 

Chicken Samosa Recipies.

 

Ingredients

• 3 cup flour
• 1/2 tsp cooking oil
• 1 tsp salt
• 3 tbsp butter
• 5 tbsp water
• 3 cup boneless chicken pieces (cut into small pieces)
• 2 tbsp Worcestershire sauce
• 1 onion chopped
• 1 tbsp red chili powder
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1/2 tsp cumin
• 1 tsp chaat masala powder
• 1/2 tsp gram masala powder
• 2 tsp salt
• 1/2 cup oil

Method

Mix the all-purpose flour and salt toghter in a bowl. Add 3 tbsp oil to flour and salt and mix it in well with your hands until mixture is tender and soft. Set aside about 10 minutes. Make a ball and rub the ball with about 1/2 tsp oil and slip it into a plastic bag. Set aside 20-25 minutes.
In a large bowl, add chicken boneless, ginger paste, garlic paste, cumin powder, chaat masala powder, red chili powder, turmeric powder, salt, gram masala powder, coriander powder, and mix well. Marinate in refrigerator for 30 minutes.
Heat oil in a pan, add chopped onion and saute for 5 minutes on a low flame, add marinated chicken and cook until chicken is tender.
Kneed a pastry dough again with hands and divide it into 10-12 balls. Keep all balls covered while you work on one at a time. roll each ball out into a 7 inch (18 cm) round. cut it in half with a knife.
pick up one half and from a cone out of it, making a 1/4 inch wide (5 mm) overlapping seam. glue the seam together with a little water. fill the cone with about 2 table spoons of the chicken mixture. close the top of the cone by sticking the open edges together with a little water. again your seam should be about 1/4 inch (5 mm) wide.
Press the top seam down with the prongs of a fork or flute it with your finger. repeat this proses for each reaming balls.
Heat oil in a pan. you may use deep frying pan. when the oil is hot, put in as many samosas as the pan will hold in a single layer. frying slowly, turning the samosas frequently until they are golden brown and crisp. put each fried samosa on a paper towel to absorb any asses oil.
Now delicious chicken samosa is ready to serve. Serve hot with mint chutney, Imli ki chutney, raitaa, and salad.

Vegetable Spring Rolls

 

Ingredients:

• 2 cups mung bean sprouts
• 6 dried black mushrooms
• 1/2 red bell pepper
• 1 medium carrot
• 2 ounces canned bamboo shoots
• 2 1/2 tablespoons oyster sauce
• 1 tablespoon low-sodium chicken broth or water
• 2 teaspoons light soy sauce
• 1 teaspoon sugar
• Salt and/or freshly ground pepper to taste, optional
• 18 – 20 spring rolls wrappers
• 1 egg, lightly beaten
• 2 tablespoons oil for stir-frying
• 4 to 5 cups oil for deep-frying, as needed

Preparation:

Vegetable spring rolls directions:
To make the spring rolls filling: About 30 minutes ahead of time, rinse and drain the mung bean sprouts to give them time to dry thoroughly. Soak the Chinese dried mushrooms in warm water to soften (20 to 30 minutes). Squeeze any excess water out of the mushrooms and thinly slice. Dice the red bell pepper. Grate the carrot and finely slice the bamboo shoots.
In a small bowl, combine the oyster sauce, chicken broth or water, soy sauce and sugar. Set aside.
Heat 2 tablespoons in a frying pan, swirling so that it coats the pan. When the oil is sizzling, stir-fry the vegetables, starting with the dried mushrooms and then the bamboo shoots, bell pepper, mung bean sprouts and grated carrot. Stir in the sauce ingredients (the oyster sauce, chicken broth or water, soy sauce and sugar). Taste and season with salt and/or freshly ground pepper if desired. Remove from the heat and cool.
To make the spring rolls, lay a wrapper in front of you so that it forms a diamond shape. Brush the edges of the wrapper with the lightly beaten egg. Place 2 tablespoons of filling in the bottom half, spreading it out sideways to form a rectangle shape but not touching the edges. Lift the bottom corner of the wrapper and tuck it in under the filling. Fold over the left and right sides of the spring roll wrapper. Continue rolling up the wrapper. When you are almost finished, lightly brush the edges of the top corner of the diamond with the beaten egg mixture, fold over and seal.
Heat oil for deep-frying to 360 degrees Fahrenheit. When the oil is ready, carefully add the spring rolls, a few at a time, cooking until they are golden brown and crispy (3 to 4 minutes). Remove and drain on paper towels. Serve with plum sauce, hot mustard, or sweet and sour sauce. Yields 18 - 20 spring rolls.

Butter Chicken Roll

 

Recipe Ingredients

Chicken 1/2 kg
Fresh cream 1/2 packet
Red chili crushed 1 tsp
Black pepper crushed 1 tsp
Raw papaya paste 1 tsp
Butter  1 tbsp
Oil 2 tbsp
Salt  to taste
Parathay  6 to 8

For salad:
Onion 2
Lemon  2
Green chilies chopped  4
Mint chopped 1/2 bunch
Salt  to taste

Recipe Method

For salad:
In a bowl add 2 sliced onion, 2 lemon juice, salt to taste, 1/2 bunch mint chopped and 4 green chilies chopped to mix. Salad is ready.
For Rolls:
Wash 1/2 kg chicken and add in bowl with 1 tsp papaya paste, 1 tbsp ginger garlic paste and salt to taste to mix.
Now cook chicken in wok till water dries.
Then add 1/2 packet fresh cream, 1 tsp red chili crushed. 1 tsp black pepper crushed, 1 tbsp butter with 2 tbsp oil to cook.
Now place paratha and put chicken mixture in center with onion salad and roll it.
Butter chicken roll is ready.