pri's kitchen

 Chicken cheese kabab with mayo dip sauce Ingredients 1. Chicken keema 100 gm 2. Cheese cube 1 3. Ginger garlic Green chilli paste 1 table spoon 4. Mixed herbs 1 teaspoon 5. Pepper 1 teaspoon 6. Salt 7. Breadcrumbs 8. Curd 2 tablespoon 9. Mayonese 4 tablespoon 10. Refined oil 2 tablespoon 11. Garam masala powder 1 teaspoon 12. Corriander powder 1 teaspoon 13. Corn flour Process Add ginger garlic Green chilli paste, corriander powder, garam masala powder, pepper, mixed herbs , grated cheese, salt,cornflour mix everything and marinate for 2 hours. Take a portion from mixture, Coat with breadcrumbs, dip in egg, double coat with breadcrumbs give  shape of cutlet and refrigerate for 2-3 hrs. Make a dip sauce - in a bowl add curd, mayonese, pepper, mixed herns, mix everything well and refrigerate for 2 hrs. Bring the cutlet to room temperature, heat oil in pan, shallow fry them. Serve with dip sauce

 Puran poli Ingredients 1. Flour 1.5 cups 2. Chana dal 100 gm 3. Jaggery liquid 1/2 cup 4. Cardamom powder 1 teaspoon 5. Ghee 4 tablespoon 6. Sugar 1 tablespoon Process Soak chana dal overnight , boil it in pressure cooker, cook it and then grind it to make a thick paste Add 1 tablespoon ghee to flour and mix it, add sugar, followed by lukewarm water and make a soft doe, grease doe with ghee or refined oil In a non stick pan add 1 tablespoon ghee, add chana dal paste, add Jaggery stir it continuously,make a thick paste, turn off heat add cardamom powder and mix it . Pour mixture in a bowl and cool it Make balls from the flour doe.Once mixture is cold divide it into small balls no of balls same as the no of flour balls. Flatten a flour ball with rolling pin add the dal paste in it, cover all sides and make a round ball, apply ghee on surface and with careful hand using rolling pin flatten it to make a paratha. Add ghee in tawa fry each sides of the paratha , fold it . Serve it .

 Pan fried vetki Ingredients 1. Vetki file 4/5 2. Vinegar 1 tablespoon 4. Pepper 1 teaspoon 5. Chilli flakes 1/2 teaspoon 6. Tomato sauce 2 tablespoon 7. Barbecue sauce 1 tablespoon 8. Red chilli sauce/ Schezwan sauce 1 teaspoon 9. Soya sauce 1 teaspoon 10. Lemon 1 11. Salt 12. Refined oil 2 teaspoon. 13. Chopped garlic 1 tablespoon 14. Olive oil 1 teaspoon Process Marinate fillets in lemon juice for 30 mins In a bowl add all sauce, chopped garlic, vinegar, olive oil pepper stir it , apply on both sides of fish and marinate for 6-7 hours Heat a pan, add refined oil, add frish pices, fry them add the sauceon top of it, add salt. Cook for 5 mins both sides and serve it

 Potato in white sauce Ingredients 1. Potato medium sized 2. Milk 1/2 cup 3. Garlic 4 cloves sliced 4. Flour 1 tablespoon 5. Cornflower 1 tablespoon 6. Red chilli flakes 1 teaspoon 7. Mixed herbs 1 teaspoon 8. Almond oil 1 tablespoon 9. Butter 10.pepper Process Prick the potatoes, Preheat the oven at 180 degree for 5 mins Bake potatoes for 3 mins each side. In pan add butter, roast the sliced garlic, add milk, add flour and cornflower,  stir continuously, mix everything well, turn off the flame, add pepper, red chilli flakes, mixed herbs. Peel off the skin of potatoes fry the potatoes, add white sauce ,cook it for 5 mins more, serve it hot

 Egg cutlet 1.Boiled Potatoes -2 medium sized  2. Eggs -3 3. Sliced onion 2 4. Red chilli powder 1/2 teaspoon 5. Garam masala powder 1 teaspoon 6. Peanuts 7. Mustard oil 1 teaspoon 8. Refined oil 2 tablespoon 9. Green chillies chopped 10 breadcrumbs Process Heat a pan, add Mustard oil, add onion slices fry it, add mashed potatoes, add red chilli powder, garam masala powder. Salt, mix everything well, turn off heat, allow mixture to be cooled. Add peanuts to it. Break 2 eggs in a bowl, add salt, green chillies, onion to it Make an omlette . Divide the omlette  in 4 equal parts. Take a portion of the potatoe mixture add on either sides of the omlette, flatten with both hands, dip in egg coat with breadcrumbs and fry in refined oil. Serve with ketchup.

 Garlic butter nun Ingredients 1. Flour 200gm 2. Curd 200gm 5. Crushed garlic 4 6. Butter 200 gm 7. Oil 1 tablespoon 8. Corriander leaves ( optional) 9. Salt 10. Sugar Process Add oil and Salt , sugar in flour, add curd , half of the crushed  garlic and make a tight doe, add luke warm water while kneading. Cover it and keep it on rest for 30 mins. Take a portion of the doe, make a ball using both hands. Use rolling pin to flatten it, add few chopped  garlic and corriander leaves on top of it, heat a pan, add buteer, fry one side till is golden brown then flip it, fry both sides, add butter on too of it and serve

 Grilled Chicken sheekh kabab Ingredients 1. Chana dal 200 gm 2. Boneless Chicken 200 gm 3. Ginger garlic green chilli paste 2 tablespoon 4. Salt 5. Corriander powder 1 teaspoon 6. Garam masala powder 1 teaspoon 7. Red chilli powder 1/4 teaspoon 8. Refined oil 1 tablespoon 9. Vinegar 2 tablespoons 10. Wooden sheekh 11 grated cheese ( optional) Process Marinate chicken in venegar for 30 mins Soak chana dal in water overnight, remove excess water. In a mixer jar chicken, chana dal,salt,red chilli powder, corriander powder, garam masala powder make a thick paste. Heat oil in pan, add ginger garlic paste,  followed by chicken paste , grated cheese and mix everything well, saute it for 5 mins, let the mixture come to room temperature, take a part of mixture roll it with both hands, take a part of mixture roll it with both hands , insert sheekh within it, brush some oil on either side. Preheat oven for 5 mins, grill the sheekh kababs for 5 mins each side, serve it with mayonese

 Healthy and tasty chickpea Ingredients 1. Chickpeas 100 gm soaked overnight and boiled 2. Potato 1 - cut into small pieces 3. Onion 1 cut into slices 4. Chopped garlic 5. Green chillies sliced 2/3 6. Salt - as per taste 7. Red chilli powder 1/2 teaspoon 8. Oil 1 tablespoon 9. Garam masala powder 1 teaspoon Process Heat pan in oil,  fry the potatoes, keep them aside,  saute the chickpeas,fry the onions till they are golden brown, add potatoes,  red chilli powder, salt,add water, allow the potatoes to boil, add chickpeas to it, let the excess water dry, add garam masala powder and serve

 Chicken wings in white sauce Ingredients 1. Chicken wings 6 pieces 2. Vinegar 2 tablespoons 3. Ginger garlic paste 2 tablespoon 4. Milk 1 cup 5. Butter 1 cube 6. Flour 2 tablespoon 7. Fresh cream 1 tablespoon 8. Cornflower 1 tablespoon 9. Pepper 1 teaspoon 10. Mixed herbs an1 teaspoon 11. Red chilli flakes 1 teaspoon 12. Olive oil 2 tablespoon 13. Salt 14. Corriander powder 1 teaspoon Process Marinate chicken wings in vinegar for 30 mins Drain off excess vinegar,add ginger garlic paste, corriander powder, pepper, fresh cream, cornflower and marinate it for  5-6 hours or overnight. Bring it to room temperature add salt, heat a pan, add olive oil, shallow fry chicken Heat a pan add butter, add milk, flour and stir it till it becomes thick, add chicken pieces, add mixed herbs and chilli flakes. You can Add grated cheese on top ( optional)

 Mutton chap 1. Mutton pieces 4/5 2. Curd 200 gm 3. Ginger garlic paste 1 tablespoon 4. Cashew nuts 8/9, watermelon seeds 1teaspoon, poppy seeds 2 teaspoon soaked in water for 30 mins and grinded 5. 2 medium sized onion grinded 6. Red chilli powder 1/2 teaspoon 7. Kashmiri red chilli powder 1 teaspoon 8. Turmeric powder 1 teaspoon 9. 2 cardamom, 1 cinemom, nutmeg, mace, few cloves roasted and grinded 10. Rose water 1 teaspoon 11. Keora water 1/2 teaspoon 12. Atar 2-3 drops 13. Milk 1/2 cup 14. Saffron few strands 15. Ghee 1 tablespoon 16. Oil 3 tablespoon 17. Salt 18. Roasted gram flour 2 tablespoon . Process Marinate chicken in curd for 2-3 hours. Add onion paste, ginger garlic paste, poppy seeds, cashew nuts paste, grinded garam masala, red chilli powder, Kashmiri red chilli powder, turmeric powder, rose water, keora water, roasted gram flour mix everything well add ghee and marinate over night. In lukewarm milk add few strands of saffron and rest it for 30 mins. Bring mutton to ...

 Alu kabli Ingredients 1. Boiled potatoes 2 medium sized 2. Kabli Chola 100 gm boiled 3. Onion sliced -1 4. Green chillies sliced 3 5. Red chilli powder 1/4 teaspoon 6. Roasted cumin coriander seeds and make a powder using dry mixer - 1 teaspoon 7. Tamarind  3/4 soaked in water 8. Sugar 1/2 teaspoon 9. Sliced ginger 1teaspoon 10. Oil 1 teaspoon 11. Chat masala 1 teaspoon 12. Salt Process In oil, fry the onions till they are translucent, once the onion is fried keep it aside, cut the boiled potatoes in small pieces saute them for 1-2 mins, saute the boiled chanaa. Remove the seeds of tamarind and add some water to make a thick paste In a bowl add potatoes, chanaa, onions, green chillies,red chilli powder, roasted cumin coriander powder, salt,sugar, tamarind, mix everything well, add chat masala and serve

 Bread pizza Ingredients 1. Bread 3 or 4 made into slices 2. Eggs 2 3. Cheese slices, cubes 4. Pepper 1/4 teaspoon 5. Origano 1 teaspoon 6. Corriander powder 1 teaspoon 7. Onion slices -1 medium sized 8. Milk 1/2 cup 9. Baking soda 1 pinch 10. Baking powder 1/2 teaspoon 11. Salt  12. Butter 1 teaspoon 13. Tomato sauce Process Cut the edges of bread, make 4 square pieces from each slice, keep in a bowl In another bowl break 2 eggs, add milk and beat it, add bread slices, pepper, origano, corriander powder, onion slices , cheese slices , baking powder, mix everything well and rest it for 15-30 mins Add baking soda , salt to it. Heat a pan add butter to it, add the mixture to it, cover the pan,keep the flame low ,allow the bottom to be cooked, after 7- 10 mins, flip the other side using a flat dish, add tomato sauce and cheese cubes on top of it. Serve it hot so that the top cheese is melted

 Egg potato chop Ingredients 1. 1 medium sized potato boiled 2. 2 eggs boiled 3. 1 medium onion chopped 4. Ginger garlic paste 1 tablespoon 5. Red chilli powder 1/2 teaspoon 6. Corriander powder 1 teaspoon 7.salt 8. Refined oil 3 tablespoon 9. Garam masala powder 1 teaspoon 10.  Breadcrumbs Process Mash the boiled potatoes, In pan add 1 tablespoon of oil, add onion, once the onion is translucent , add ginger garlic paste, add boiled potatoes, add red chilli powder, salt, corriander powder, garam masala , mix everything well Grate the billed eggs, add them to potato mixture, bind everything well, aad breadcrumbs, give shape using both of your hands, coat with breadcrumbs and fry in oil. Serve with tomato sauce

 Chicken nuggets in mayo dip sauce Ingredients Boneless chicken 100 gm Ginger garlic paste 1 tablespoon Fresh cream 2 tablespoon Red chilli powder 1/2 teaspoon Pepper 1/2 teaspoon Corriander powder 1 teaspoon Garam masala powder 1 teaspoon Barbecue sauce 1 teaspoon Tomato sauce 1 teaspoon Mayonese 2 teaspoon Vinegar 1 tablespoon Cornflower 2 tablespoon Flour 2 tablespoon Salt Refined oil Egg 1 Mixed herbs Ingredients Wash chicken dip in vinegar for 30 mins Remove excess vinegar Add ginger garlic paste, fresh cream, barbecue  sauce, red chilli, garam masala, pepper, red chilli powder, corriander powder , mixed herbs, egg and marinate it for 7-8 hours, add salt to it Take out the chicken, coat it with cornflower and flour mixture, deep fry it in  Oil. Once both sides are fried serve in a plate In a container, add mayonese, in it add tomato sauce, add mixed herbs and mix everything well, add on top of nuggets and serve

 Medu vada Ingredients 1. Urad dal 1/2 cup soaked in water overnight 2. Baking powder 1 teaspoon.3. onion chopped 1 small 3. 1/2 inch ginger grated 4. Salt 5. Flour 2 tablespoon 6. Cornflower 1 tablespoon 7. Refined oil Process Remove excess water from urad dal, make a paste of dal, add onion, grated ginger, salt to it. Add cornflower, flour to it and make a thick batter. Use both of your hands to give shape. Heat oil in pan and fry them.