Punjabi kadai

Ingredients:

• Curd                 1cup
• Besan                2tsp + 1/2 cup
• Potatoes            1cup pieces
• Green chillies     1tsp chopped
• Onion slices       1/4 cup
• Ajwain               1/4 tsp
• Mustard seeds   1/4 tsp
• Cumin seeds      1/4 tsp
• Salt                   to taste
• Chilli powder     1 tsp
• Turmericpowder pinch
• Soda                 pinch
• Ginger sliced   1tsp
• Cilantro chopped  garnish
• Oil         2tsps + deep fry
• Cream     2tsps

Method:

1. Take a bowl and add curd,salt,chillipowder,2tsp besan and mix it well by adding water not forming lumps.Add turmeric powder also and let it sit aside.
2. Take kadai and add oil for deep fry.
3. Now take another bowl and add  potato pieces,onions sliced,salt,chilli powder,ajwain,besan 1/2 cup,green chillies,soda and mix well with water as pakoda batter and fry this batter as pakoda's and place them on a tissue paper.
4. Now take a kadai and heat oil for tempering.
5. Add mustard seeds,cummin seeds,curry leaves,and the curd mixture that we prepared and let it boil for 15mints on a low flame by adding ginger slices.
6. Now add the pakoda's to the boiled curd mixture and again cook it for 10mints on a medium flame.
7. Finally garnish with cilantro chopped and cream...

Kadai Chicken

Ingredients:

• Boneless chicken   1lb
• Oil                       4tsps
• Onions                 1finely chopped
• Bay leaf                1
• Garam masala       1tsp
• Red chilli,dhaniya,methi seeds powder  1tsp
• Ginger garlic paste   1tsp
• Tomato chopped     1cup
• Salt                  to taste
• Chilli powder      1tsp
• Turmeric powder pinch
• Capsicum pieces  1/2cup
• Cilantro          chopped garnish
• Kasoori methi         pinch
• Curd                2tsps
• Milk                1/4 cup

Method:

1. Heat the oil in a kadai and add bay leaf,garam masala,redchilli,dhaniya,methi seeds powder and fry them.
2. Then add chopped onions,ginger garlic paste and fry it.
3. Then add chopped tomatoes,salt,chilli powder,turmeric powder and let it cook for 10mints in a low flame.
4. Then add chicken pieces and stir it and place a lid on a kadai and cook it for 15mints in a medium flame stirring ocassionally so that it doesnt burn.
5. Now add capsicums and curd and stir it once again and cook in a low flame for 5mints.
6. Then finally add milk and cook for 1mint and add kasoori methi and switch off the flame.
7. Garnish with cilantro chopped.

Schezwan Vegetable Noodles Recipe

Ingredients:

• 1 packet egg noodles (boiled, drained in cold water and tossed in 2 tsps oil)
• 1/4 cup spring onions, finely chopped
• 2 cups finely chopped vegetables (beans (par boil), carrots, cabbage and capsicum)
• 1/2 tsp soya sauce
• 1 1/2 tbsps schezwan sauce 
• 1/2 tsp brown sugar (optional)
• 1/2 tsp pepper pwdr
• salt as required
• 1 1/2 tbsps sesame oil or peanut oil
• 1 tbsp chopped spring onion greens, finely chopped

Schezwan Sauce:

• 12 dry red chilies, soak in warm water for 1/2 hr
• 1 tsp grated ginger
• 12 garlic cloves
• 1 1/2 tbsp red chilli sauce
• 1 tsp soy sauce
• 1 1/2 tsps brown sugar
• 3 tsps vinegar
• 1 tbsp oil

Method:

1. Prepare schezwan sauce. Strain the water from the red chilies and grind to a fine past with ginger and garlic. Heat oil in a pan, add the paste and saute for 4 mints. Add red chili paste and saute for another 2 mints. Add soy sauce, sugar, salt and 3-4 tbsps water. Cook for a mint. Add vinegar and cook for a few secs and turn off heat. Cool and refrigerate. Its can be stored for few weeks.
2. Heat a wok with sesame oil till  hot, add the spring onions and stir fry for 1 mint on high.
3. Add the rest of the vegetables and toss them on high heat for 4 mints.
4. Add salt, pepper pwdr and brown sugar and combine. Add the schewan sauce and mix. Add the drained noodles and combine well.
5. Toss the noodles and vegetables on high heat for a few secs. Turn off heat. Garnish with chopped spring onion greens and serve hot.

Sweet Corn Vegetable Soup

Ingredients:

• Sweet Corn paste    1 cup
• Sweet corn kernels 1/2 cup (boiled)
• Vegetable stock  5 cups
• French beans 8 (finely chopped)
• Cabbage 1/2 cup (finely chopped)
• Carrot 1 (finely chopped)
• Cornflour 2 1/2 tbsps 
• Sugar 1/2 tbsp
• Salt to taste
• White or black pepper powder as required
• Spring onion greens 3-4 tbsps (finely chopped)

Method:

1. In a heavy bottomed vessel , add sweet corn paste(boiled and mashed) and vegetable stock or water. Mix.
2. Add the chopped carrot, beans, cabbage, boiled corn and stir to mix. Cook for 5 mints on medium flame.
3. Mix the cornflour in 4 tbsps of vegetable stock or water and keep aside.
4. Add sugar and salt to the simmering soup and cook further for 3-4 mts. Add white pepper powder and mix.
5. Add the cornflour mixture and go on stirring till the soup thickens. Turn off heat and pour into soup bowls.
6. Garnish with spring onion greens and serve hot.

Chatpata chaat

Ingredients:

• Sev   1/2 cup
• chopped coriander
• 5 to 6 Papadis , crushed
• 2 cups mixed sprouts ,boiled
• 1/4 cup sweet corn cooked
• 1 tsp chaat masala
• 1 tsp Sweet Chutney
• salt to taste

Method:
Mix all the ingredients in a bowl expcept sev and crushed papdi.
After mixing them garnish with sev,and crushed papdi.

Aloo panner chaat

Ingredients:
2 large potatoes, boiled and peeled
1 tbsp butter
For the paneer filling:
1/2 cup grated paneer
1/2 tsp cumin seeds
1/4 tsp asafoetida
1 green chilli, chopped
2 tbsp chopped coriander
2 tbsp chopped mint leaves
1/2 tsp black salt
1 tbsp oil
salt to taste
For the topping:
Sev
Green Chutney
Method:
For the paneer filling:
Heat the oil and add the cumin seeds and asafoetida.
When the cumin seeds crackle, add the green chilli, paneer, black salt, salt and mix well.
Add the coriander and mint and mix well. Keep aside.
Procedure:
Cool the potatoes completely. Cut each into 2 equal parts and scoop out the centres leaving an empty shell.
Fill in the paneer mixture and saute the potatoes in butter till the outside is lightly browned.
Place each half on a serving plate and top with the sev and green chutney.
Serve immediately.

Aloo Chaat

Ingredients:
For The Marinated Potatoes:

• 1 1/4 cups boiled peeled and halved baby potatoes
• 3 tbsp oil
• 1 tsp chilli powder
• 2 tbsp coriander-cumin seeds powder
• 1/4 tsp turmeric powder 
• 2 tsp dried mango powder
• 2 tsp besan (bengal gram flour)
• salt to taste
• 2 tbsp finely chopped coriander

Other Ingredients:

• 1/2 cup whisked fresh curd
• 2 tsp garlic chutney
• 4 tsp green chutney
• 2 tbsp sweet chutney
• 2 pinches cumin seeds powder
• 2 pinches chilli powder
• 4 tbsp sev

For The Garnish:

• 2 tbsp finely chopped coriander 

Method:
For the marinated potatoes:

1. Combine 2 tbsp oil, chilli powder, coriander-cumin seeds powder, turmeric powder, dry mango powder, besan, salt and coriander in a bowl and mix well.
2. Add the potato halves, mix well and keep aside to marinade for 5 to 7 minutes.
3. Heat the remaining 1 tbsp oil in a non-stick pan, add the prepared marinated potatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally. Keep aside.

process:

1. Place ½ the marinated potatoes in a plate and top with ¼ cup whisked curds, 1 tsp garlic chutney, 2 tsp green chutney, 1 tbsp sweet chutney.
2. Sprinkle a pinch of cumin seeds powder and chilli powder, and 2 tbsp sev.
3. Repeat steps 1 and 2 to make 1 more plate.
4. Serve immediately garnished with coriander.