Ingredients:

* 4 cups cold cooked rice
* 8 ounces cooked chicken (or substitute cooked turkey, etc.), chopped
* 2 eggs (more if desired)
* 1/2 cup green peas
* 1 medium onion, diced
* 1 green onion, diced
* Seasonings (add according to taste):
* Light Soy Sauce
* Oyster sauce
* Salt
* Pepper
* Oil for stir-frying, as needed

Preparation:
Beat the eggs lightly with chopsticks, add a dash of salt (Add a bit of oyster sauce if desired).

Chop the chicken meat and dice the onion and green onion.
Heat wok and add oil. When oil is ready, pour 1/2 of the egg mixture into the wok and cook over medium heat, turning over once. Cook the other half the same way. Cut the egg into thin strips, and save for later.

Stir-fry the onion on high heat for a few moments, remove and set aside. Do the same for the green peas.

Add oil, turn down the heat to medium and stir-fry the rice. Add the soy sauce, salt, pepper and oyster sauce. Add the chicken, onion and green peas and combine thoroughly. Serve chicken fried rice with the strips of egg on top and the green onion as a garnish. (Alternately, you can mix the green onion and egg in with the other ingredients).

Ingredients for chinese chilli chicken:



500 -600 gms Boneless Chicken
2 tbsp Soya Sauce
1 Egg
2 tbsp Corn Flour/Corn Starch
5-6 Chopped Green Chilies
2 Green Onion Chopped
1 tsp Garlic Paste
Salt to taste
1/2 tsp White Pepper Powder
1 tsp Sugar
A pinch of ajinomoto
2 cups chicken Broth/ Water
1 tbsp Oil
Oil to fry


Preparation:

* Cut the boneless chicken pieces into1 " cubes.
* Take 1tbsp. Soya sauce, 1tbsp. corn flour, salt, egg in a bowl and marinate chicken pieces in the the mixture for about 10-15 minutes.
* Heat oil and deep fry the marinated chicken pieces till golden brown.
* Now in a separate wok / kadhai heat 1 tbsp. oil and add garlic paste and green chilies and sauté for few seconds.
* Add 2 cups of chicken broth or water. Bring to boil and add sugar, pepper powder, salt , ajinomoto and remaining Soya sauce.
* Add fried chicken pieces to it and cook for few minutes.
* Dissolve the remaining corn flour in 1/2 cup water and add to the curry stirring constantly to avoid lumps.
* Cook for 2-3 minutes.
* Serve chinese chili chicken hot garnished with chopped green onion tops.
* Chinese chili chicken goes well with steamed / boiled rice.

Ingredients of cauliflower manchurian :


1 medium Gobhi (Cauliflower)
3/4 cup Flour (Maida)
1 tbsp Corn Flour
Salt to taste
1 Chopped green chili
11/2 tbsp Garlic Paste
11/2 tbsp Ginger Paste
1 cup finely Chopped Onions
Finely Chopped Coriander Leaves
1/4th tsp Ajinomoto
2 tbsp Soya Sauce
2-3 tbsp Tomato Ketchup
2 tbsp Oil

Preparation of gobhi manchurian :

* Make a paste of maida, corn flour and salt using water.
* Take a tsp. of ginger and garlic paste, add it to the paste.
* Dip the gobi florets in the paste and deep fry till golden brown. Keep aside.
* Heat oil in another pan and add the left ginger & garlic paste, chopped onions and green chili to it.
* Now, mix aginomoto, soya sauce and tomato sauce to it.
* Add fried Gobi kept aside and mix well. Garnish it with coriander leaves. Serve the gobi manchurian hot.

Ingredients
Maida (refined flour) - 200 gm
Ghee - 2 tbsp
Sugar - 1 cup
Cloves (lawang) - 10 (powdered)
Chhoti Ilaichi - 3 (powdered)
Milk - 1 cup
Saunf - 1 tsp
Cocoanut (grated/powder) - 2 tbsp
Refined Oil for deep frying - As required

Method of Preparation
1. Add 1/2 cup water in 1 cup sugar.
2. Heat to dissolve sugar and make one string syrup.
3. Add lawang and ilaichi powder. Keep the syrup aside.
4. Mix ghee thoroughly in maida.
5. Add 1 cup water and 1 cup milk. Mix well to make a smooth pua batter.
6. Leave the batter for at least 2 hrs.
7. Heat oil in a shallow Kedahi.
8. Pour one big spoonful of batter in the hot oil one by one and fry puas till golden brown.
9. Take out puas and dip in the syrup.
10. Soak for 1 minute, remove puas from syrup and serve hot.

Ingredients
Maida - 6 cup
Suji - 1 cup
Ghee - 1 cup
Kasoori Methi - 1 cup
Ajwain - 1 tbsp
Mangraila - 1 tsp
Black Pepper - 1 tbsp (crushed)
Oil or Ghee for frying

Method of Preparation
1. Mix all the ingredients thoroughly.
2. Make a hard dough with warm water.
3. Divide the dough into small balls, flatten and prick with a fork to make holes.
4. Deep fry to golden colour.

Ingredients
Aata (wheat flour) - 2 cup
Chana Daal - 1/2 cup
Jeera - 1 tsp
Haldi Powder - 1/2 tsp
Garam Masala Power - 1 tsp
Tejpatta - 2
Red Chilli - 2-3
Pure Ghee - 50 gm
Salt to taste

Method of Preparation
1. Knead the aata with water to soft dough and keep aside covered.
2. Soak chana daal in water for 2-3 hours.
3. Heat 1 and a 1/2 tsp ghee in a kadahi. Add jeera, tejpatta and red chillies.
4. When colour changes, add soaked chana daal, salt and garam masala.
5. Cover and cook daal with some water.
6. When done, evaporate any remaining water to ensure that cooked daal is completely dry.
7. Cool and grind in a mixie or silbatta.
8. Now, divide dough into pedas (loyia) and roll out small puris.
9. Put a little daal in the centre of puris and close from all sides.
10. Roll out again to spread daal filled puris to convenient size and thickness.
11. Deep fry like puris in a kadahi or cook like parathas on a tawa.

Ingredients
Fish (preferably Rahu) - 1 Kg
Mustard Paste - 2 tbsp
Garlic Paste - 2 tbsp
Red Chilli Powder - 1 tsp
Haldi Powder - 2.5 tsp
Mustard Oil - as required
Mustard Seeds - 1/2 tsp
Methi - 1/2 tsp
Green Chilli - 2
Tomato - 2 (medium size, chopped)
Salt to Taste

Method of Preparation
1. Cut, clean and wash fish pieces.
2. Mix thoroughly 1.5 tsp haldi and 1.5 tsp salt in the fish pieces.
3. Deep fry in mustard oil.
4. Heat 4 tbsp of mustard oil in a Kedahi. Add mustard seeds, methi and green chillis.
5. When seeds crackle, first add 1 tsp haldi, tomato and salt.
6. Stir fry till tomato is tender. Add garlic paste and stir fry thoroughly for 5 to 7 minutes.
7. Add mustard paste and red chilli powder. Stir fry for 2 minutes.
8. Add 3 cups of water and let boil for 5 minutes. Add fried fish pieces.
9. Allow to boil for 10 minutes on medium heat, then leave for 5 minutes on low heat.
10. Remove from fire and serve with rice.

Ingredients:

* Marinade
o 2 lbs Chicken cut up into 2” pieces
o ½ cup Yogurt
o 1 1/2 tbsp Ginger Garlic Paste
o 2 – 3 tsp Chili Powder
o 2 tsp Coriander Powder
o 12 small Chilies split into two
o 1 cup chopped Mint Leaves
o 1 cup chopped Cilantro
o ½ tsp Turmeric
o Garam Masala Powder
+ 10 Pepper Corns
+ 10 Coves
+ ½ tsp Cardamom Seeds
+ ½ tsp Sahajeera or Black Cumin
+ 1” Cinnamon Stick
o Juice of 1 lime
o Salt to Taste
* 1 Large Onion sliced
* 1 cup Oil
* ½ tsp of saffron strands
* ½ cup milk
* 4 cups Basmati Rice soaked for 30 minutes
* Spices for boiling rice
o 6 Cardamoms
o 3 Cloves
o 2 Bay Leaves
o 1 Bay Flower or Biryani Flower
o 1 tsp Sahajeera
o ½ tsp Ginger Garlic Paste
o 1 tbsp of Oil
o First Full of Salt

Method:

* Clean the chicken and cut it into 2” pieces. Wash the chicken and squeeze all the water from it. This is very important that you squeeze all the water away from the pieces or put it a colander to let water drain away.
* Grind all the ingredients listed under garam masala to a fine powder.
* Mix all the ingredients of the marinade and marinate for at least 1 hour or overnight in the fridge.
* In pan heat oil and fry the onions until light golden brown.
* Soak saffron in hot milk.
* In a big pot bring water to a boil, add all the spices for boiling rice and mix well.
* Add rice and continue to cook until you get a one good boil, i.e rice should roll over with boiling water. It takes about 2 ½ – 3 minutes on my stove. Drain the rice and keep aside.
# Now its time to arrange chicken and rice in layers, one layer of chicken and two layers of rice. In a heavy bottom sauce pan, pour ½ the oil at the bottom, arrange the chicken pieces and sprinkle some oil on top of the chicken.
# Arrange ½ the boiled rice on the chicken pieces, sprinkle some oil, ½ the fried onions and ½ the saffron milk.
# Repeat the above step for the last layer, I.e, arrange the last layer of rice. Spread the rest of the rice, sprinkle all the oil, fried onions and the saffron milk.
# Now, we need to seal the the container and make it air tight so that the steam doesn’t escape when we cook. In India, flour dough or a big cloth is used to seal the container and the cover together. Here, I use an aluminum sheet. take 2 sheets of aluminum foil (the sheets should be bigger than the diameter of the sauce pan) and place it on top of the sauce pan and then cover it with the lid. We will have aluminum sheets between the pan and its lid. Since we took the sheets bigger than the diameter of the pan, we will use that to seal the pan and the lid.
# Put a heavy object (motor pesto or heavy pan or skillet) on the top of the container, so that the steam doesn’t escape easily.

# Cook biryani for 8-10 minutes on high until stream escapes from the foil seal. Then reduce the flame to medium low and continue to cook for another 20 minutes. 
 Let it sit for 10-15 minutes before opening it.
# Mix the rice and serve it hot with raita or chicken shorva or mutton shorva.

Ingredients

Milk Powder : 12 Tablespoons
Curd : 2 Tablespoons
Thick Cream : 2 Tablespoons
all purpose flour : 1 Tablespoons
baking soda) : 1/2 tsp
butter –melted : 2 tablespoons
Syrup

2 cups Sugar : 2 cups
Water : 4 Cups
Oil for frying

MethodMake the dough by combining the milk powder, butter, KDD Cream, Curd, flour, Baking Soda. Make medium-hard dough. Divide the dough into 20-25 portions. Cover with a damp yet dry kitchen towel.
Heat the oil on high and then lower the heat to medium. Fry the balls till light brown.
The balls must be fried very slowly under medium temperatures. This will ensure complete cooking from inside and even browning.
Syrup:
The syrup should be made earlier and kept warm. Add 4-5 cardamom pods, slightly crushed and a few strands of "Kesar". Mix with a spoon and then heat at medium heat for 5-10 minutes until sugar is all dissolved in water. Do not overheat..
Transfer this hot syrup into a Corning serving dish. Keep warm on stove. Add the fried gulab jamuns directly into the warm syrup. Leave gulab jamuns in syrup overnight for best results. They can be served warm or at room temperature.

Ingredients Of Bhel Puri

1 packet puffed rice
1 packet bhel mix
2 cups boiled potatoes, cut in cubes
3 tbsp roasted and ground cumin seeds
2 green chilies chopped
1 tsp black pepper
1 tbsp chat masala
4 tbsp tamarind, soaked in water Salt to taste
1 cup onion, chopped
1 cup tomatoes, chopped
1/2 cup sugar
1/2 cup fresh coriander leaves,chopped

Method Of Bhel Puri

Sprinkle salt and pepper on boiled potatoes and set them aside. Remove seeds from tamarind and simmer it to thicken on low heat. Add sugar and little salt in it and cook for 2-3 minutes. It should not be too thick. In a bowl mix puffed rice and bhel mix. Take a plate, serve bhel mixture, add potatoes, onion, tomatoes and chilies. Dust it with chat masala and cumin powder. Pour the tamarind sauce and garnish it with green coriander. You can also serve it with green chutney or some yogurt on top.

Ingredients Of Naan Khatai

150 gm flour 120 gm ghee or unsalted butter
1 egg, beaten 85 gm sugar, powdered
1 tsp baking powder
50 gm semolina

Method Of Naan Khatai

Mix sugar and ghee in a bowl till they form a smooth paste. Mix flour, baking powder and semolina in other bowl. Now add flours mixture in ghee and sugar mixture and knead it with your hands to form a dough. Now take a small portion of dough and make a small balls and then flat it with your hand, make the shape of naan khatai. Make as many as you want and brush them with beaten egg in the end. Preheat the oven at 375 degree and bake them at 180 degree on greased baking tray for 15 minutes. Tip: You can also place crushed almonds and pistachios on top instead of egg if you like to.

Ingredients Of Doughnuts

3 cups flour
1 cup icing sugar
1tsp baking powder
1/2 tsp salt
2 eggs, beaten
3/4 cup milk
3 tbsp oil
1/2 tsp cinnamon powder
Oil for deep frying Cooking

Method Of Doughnuts

Take all ingredients in a bowl except the oil for deep frying. Knead them in a dough. Now make it in a thick round shape with help of rolling pin. Cut them with doughnut cutter. Make as many doughnuts as you want. Deep fry them in hot oil. Sprinkle little icing sugar over them. Serve hot.

Ingredients

1 cup dry milk powder
1 Egg
1 tsp cardamom powder
1 egg 1/4 tsp baking powder
1 liter milk Sugar as required
1 tbsp oil Almonds and pistachios for garnishing, chopped

Method

Mix the powdered milk, egg, oil,baking powder. Knead it well.
Once the dough is done mold it into small balls and then flatten the balls slightly.
Boil the Water with sugar. Boil the milk with half suger and cardamom powder. As When the Rasogulla is done soft. put it in boiling milk.
The balls will tend to swell up , Lower the heat to simmer.Cook the milk with the balls for another 8- 10 minutes.
Remove it from the heat and let it cool.
Just before serving add some pistachios and almonds. Serve chilled.

Ingredients

2 large potatoes,boiled
1 packet cottage cheese
1 onion, finely chopped
1/2 cup boiled peas
4 green chilies.finely chopped
1/2 bunch coriander,chopped
2 tomatoes,finely chopped
2 slices of bread,remove edges
1 onion,sliced
1 tbsp poppy seeds
2 tbsp garlic ginger paste
1/2 cup cream
1/2 cup milk
1 egg,beaten
1 tbsp cumin
3 tbsp oil
2 tbsp corn flour
Salt to taste
Oil for frying
1 tsp black pepper Whole spices as required

Method For Kebabs

Mash potatoes and add chopped onion,cottage cheese,peas,bread slices,egg,salt and black pepper. Mix it all well till all things bind together. Now make the shape of kebabs, you can make any shape,long,flat or oval. Sprinkle corn flour over kebabs and deep fry them. Don’t fry more then 1-2 minutes. For Gravy

Heat 3 tbsp oil, fry 1 sliced onion it in on medium heat. When it turns into brown color then add garlic and ginger paste and whole spices. Now add tomatoes and green chilies. Dip poppy seeds in little water for 1 hour and then mash them with the back of spoon. Add mashed poppy seeds in the tomatoes and cook till it becomes a paste. Add salt, milk and cream. Cover it and let it cook for 5-10 minutes. Add cumin seeds and kebabs in this gravy.Garnish it with fresh coriander and grated cheese. Serve it with boiled rice or chapatti.

Ingredients

300 gm chicken
2tbsp butter
2tbsp garlic and ginger paste
1/2 cup tomato paste
1 cup fresh cream
1 tbsp red chili powder
1 tsp cumin powder
1/2 tsp garam masla
Salt to taste
3tbsp oil

Method

Heat the oil in pan, add garlic and ginger paste and stir fry it. Sauté chicken in it until its tender and done. Now add tomato paste, red chili, cumin powder, garam masla, salt and butter. Mix it well. Now add cream and cook for 1 minute. Dish out and garnish with fresh green coriander and grated ginger.