cabbage cheese sandwich

Ingredients
1 cup shredded cabbage
1/4 cup shredded capsicum
2 tbsp finely chopped onions
1/2 tsp green chilli paste
1/4 tsp black pepper (kalimirch) powder
salt sugar as per taste
2 tbsp butter
3 cheese cubes, grated
4 bread slices
1 tsp butter
Method

1. Heat a nonstick vessel and to it add the butter when it melts add onion ch
iili paste and saute for half a min
2. Make the gas full and then add cabbage, capsicum,black pepper powder,salt
sugarand saute it for just 2 mins.
3. Let the mixture cool to it add the grated cheese.
4. Take two lices of bread in the centre add this mixture.repeat the same for
the other two slices
5. Grill the sandwich and serve hot with tomato ketchup.

Cabbage and Paneer Sandwich

Ingredients
8 bread slices
1 cup grated cabbage
3/4 cup crumbled paneer (cottage cheese)
2 tbsp chopped coriander (dhania)
2 green chillies, finely chopped
butter for grilling
salt to taste
Method
1. Combine the cabbage, paneer, coriander, green chillies, butter and salt.
2. Divide into 4 portions.
3. Place a portion of this filling on a slice of bread.
4. Top with another slice of bread.
5. Apply butter on the outer surface of the sandwich and grill in sandwich gr
ill or toaster till done.
6. Serve hot.

Capsicum Chicken

Ingredients
1/2 kg Chicken
2 tbsp ginger (adrak) paste
2 tbsp garlic (lahsun) paste
2 onions
1 tbsp tomato ketchup
1 tbsp soy sauce
1 big capsicum
chopped coriander (dhania) leaves
Method

1. Marinate the chiken with lots of ginger garlic paste and chiilie powder an
d salt
2. Ginger should be more
3. Then chp lots of onions finely
4. In oil first fry the oniond till golden brown
5. Then add the marinated chiken and cook till done
6. After that add tomato sauce soya sauce and the thinly sliced capsicum
7. Lastly add chopped coriander leaves

Cauliflower Ghar Jaise

Ingredients
1 medium sized cauliflower, separated into florets
2 potatoes, cut into medium sized pieces
1/2 cup green peas
1 tbsp ginger-green chilli paste
1 tbsp garam masala
chopped coriander (dhania)
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
a pinch asafoetida (hing)
1/2 tsp turmeric powder (haldi)
2 tbsp oil for seasoning
salt to taste
1/2 tsp sugar
Method

1. Put oil in a non stick pan.

2. Add the mustard seeds, cumin seeds, asofetida and haldi.
3. Add the cauliflower, peas and potatoes and mix well. add salt.
4. Mix well and add a little water and cover. cook till the vegetables are do
ne.
5. The water should be all evaporated.
6. Add the chilli ginger paste, sugar and garam masala. mix well.
7. Add coriander and serve.
Chat-Pata Pav
Ingredients
4 ladi pav , cut into half horizontally
2 tbsp butter
For the masala
1 large sized onion, chopped
1/2 capsicum, chopped
2 garlic (lehsun) cloves
2 tomatoes, chopped
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
1/2 tsp garam masala
2 tbsp butter
For the garnish
2 tbsp chopped coriander (dhania)
lemon wedges
Method

For the masala

1. Heat the butter in a pan and saute the onion and capsicum till they are tr
anslucent.
2. Add the garlic, tomatoes, turmeric powder and chilli powder and saute for
a further 5 minutes.
3. Add the black salt and garam masala and mix well.
4. Keep aside.

How to proceed
1. Heat the butter on a tava (griddle) and grill the pav on both sides till c
risp.
2. Add the cooked masala and coat the pav in it.
3. Serve hot, garnished with the coriander and lemon wedges.

Chicken 65
Ingredients
Chicken 500 gm
2 tbsp curds (dahi)
2 tsp chilli powder
2 tsp coriander (dhania) powder
1 tsp garam masala
2 tbsp ginger-garlic (adrak-lehsun) paste
red colour
salt to taste
Method

1. - mix all the above and keep for 2 hours

2. - fry adding curry leaves
or
750 grams Boneless chicken (pad dry)
1 tsp ginger-garlic (adrak-lehsun) paste
1 raw egg
2 tbsp finely chopped coriander (dhania) leaves
2 to 3 green chillies, finely chopped
1 tsp chilli powder
1 tsp M.S.G
salt to taste
1 tbsp soy sauce
1/2 tsp black pepper (kalimirch) powder
a pinch of orange colour
2 tbsp thick curds (dahi)
3 to 4 tbsp cornflour
1/2 tbsp lemon juice
Method

1. Mix all the ingredients in the boneless chicken and marinate for 10 minute
s.
2. Deep fry till golden brown in color.
3. Frying process:-first on fast fire and then on slow fire and then fast fir
e then on slow lastly on fast fire.
4. Serve hot.
chicken biriyani
Ingredients
1 kg chicken
500 gms long grained rice (basmati)
500 gms onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
500 gms curds (dahi)
3 to 4 tomatoes, chopped
1 cup chopped coriander (dhania) and chopped mint leaves (phudina)
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp garam masala
1 tsp food colour
salt to taste
Method

1. Marinate chicken with curd, garlic-ginger paste, salt, haldi, dhania powde
r and garam masala.
2. Keep aside for two hours.
3. Parboil the rice and drain excess water.
4. Cut onions into long thin slices and fry them.
5. Take a large pan and spread out alternate layers of rice and chicken in it
.
6. Garnish with dhania and pudina leaves and sprinkle food colour evenly on t
op and cook for about 45 minutes.
7. Serve hot.
Chatpat Dahi Bhalla
Ingredients
6 slices of bread
4 boiled potatoes
1/2 cup dry fruits
black pepper (kalimirch) powder to taste
salt to taste
tamarind (imli) pulp
curds (dahi)
Method

1. Take boiled potatoes and add grated dry fruits ,black pepper and salt to i
t.
2. Now stuff this material in 2 slices of bread and use a small steel katori
to cut them round.
3. Then keep them in a serving dish and pour dahi then sauce and sprinkle bla
ck pepper over it.
4. Serve it.

Cauliflower Kurmaa
Ingredients
1 cauliflower
3 onions
1 small sized tomato
1/2 cup grated coconut
2 green chillies
1/2 tsp fennel seeds (saunf)
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp garam masala
Method

1. Cut ,clean and boil cauliflower and keep aside.

2. Grind the coconut,grren chillies,tomatointo a thick paste.
3. Heat oil in a kadai,
4. Add saunf , ginger garlic paste ,chopped onions.
5. Add salt .
6. Then , cook for 2mts.
7. Add the coconut paste and saute for 5 mts. add the boiled cauliflower. mix
throughly, add enough water and boil it for 10 mts. cauliflower kurma is ready
garnish with corriander and some mint leaves.

Chicken Badshah
Ingredients
1 to 1 1/2 lb. skinless and boneless chicken breast pieces
1 1/2 " piece of ginger (adrak)
10 to 12 cloves of garlic (lehsun)
1/2 cup curds (dahi)
2 onions, sliced
2 tomatoes, chopped
2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
1/2 cup grated coconut
7 to 8 cloves (laung / lavang)
7 to 8 black peppercorns (kalimirch)
1 1/2 tsp coriander (dhania) seeds
1 " stick of cinnamon (dalchini)
1/2 tsp fennel seeds (saunf)
7 to 8 cashewnuts (kaju) or 15-20 almonds (badam)
2 to 3 tbsp ghee or oil
coriander (dhania) for garnishing
salt to taste
Method

1. Blend ginger, garlic and yogurt to a fine paste.

2. Heat ghee/oil in a skillet, fry onions till brown.
3. Add the yogurt paste and fry till brown.add chili powder and turmeric.fry
for 2 more minutes.
4. Add the tomatoes and fry for 4-5 minutes.
5. Add chicken and salt. cook under cover on low flame for 40-45 minutes or t
ill the chicken is cooked.
6. While the chicken is being cooked, blend coconut, cloves, pepper, coriande
r,cinnamon, fennel and nuts to a fine paste.
7. Add the above paste to the cooked chicken and bring to a boil.
8. Garnish with fresh cilantro.
Chicken Tikka
Ingredients
800 gms boneless chicken
2 tbsp lemon juice
1 tsp kashmiri red chilli powder
few drops of red colour (optional)
300 gms curds (dahi)
2 tbsp garlic (lehsun) paste
2 tbsp ginger (adrak) paste
1 tsp garam masala powder
1/2 tsp cumin seeds (jeera) powder
butter for basting
salt to taste
Method

1. Cut chicken into small cubes, wash nicely and apply lemon juice and salt t
o it and leave it.
2. Whisk curd/yogurt in a bowl add remaining all the ingredients except butte
r. mix well and then keep the chicken pieces in this marinate for about 3 - 4 ho
urs in the refrigerator.
3. Put the chicken on to skewers and cook in moderately hot tandoor for about
6 to 8 minutes, baste the chicken pieces with butter and again put in to tandoo
r and until slightly colored and cooked.
4. Remove and serve hot sprinkled with chaat masala.
Chila ( Mumbai Roadside Recipes )
Ingredients
To Be Mixed Together Into A Smooth Batter
3/4 cup besan (bengal gram flour)
1/4 cup yellow moong dal (split yellow gram) paste
1/4 tsp carom seeds (ajwain)
1/4 tsp turmeric powder (haldi)
1/4 tsp chilli powder
1/4 tsp finely chopped green chillies (optional)
a pinch of asafoetida (hing)
2 tsp oil
salt to taste
3/4 cup water
Other Ingredients
1/4 tsp oil for greasing
2 tsp finely chopped coriander (dhania)
2 tbsp butter for cooking
For Serving
meetha chutney
teekha chutney
geela lehsun ka chutney
1/2 cup finely chopped onions
4 bread slices
Method
1. Heat a non-stick tava (griddle) on a medium flame and grease it lightly wi
th oil.
2. Pour ¼th portion of the mixture on it and spread it evenly using a ladle to
make a thin pancake of approx. 225 mm. (9") in diameter.
3. Sprinkle ½ tsp of coriander and smear ½ tbsp of butter evenly over it using a
spatula.
4. Cook on a medium flame till the chila turns golden brown in colour on one
side.
5. Turn over, cook on a medium flame for another minute and fold over using a
spatula to make a semi-circle.
6. Place the chila on a plate and serve immediately with meetha chutney, teek
ha chutney, geela lehsun ka chutney, ¼th of the onions and a bread slice.
7. Repeat with the remaining ingredients to make 3 more plates.

Variation:
1. Moong dal chila: soak approximately ½ cup of moong dal in enough water for 2
to 3 hours, drain and then blend in a mixer till smooth (you can add ¼ cup of the
prepared paste to make the batter for the chila, page 82).
2. Add ¼ cup of water and other ingredients as mentioned for the batter in the
above recipe. Make chilas using this batter as per the procedure given in the ab
ove recipe.
3. Onion tomato chila: after step no. 2 you can sprinkle approx. 2 tbsp each
of finely chopped onions and tomatoes evenly over each chila and proceed as per
the recipe.
4. Paneer/ cheese chila: after step no. 2 sprinkle approx. ¼ cup of grated pane
er/ cooking cheese evenly over each chila and proceed as per the recipe.
5. Cheese tomato chila: after step no. 2 sprinkle 2 tbsp of finely chopped to
matoes and 3 tbsp of grated cooking cheese evenly over each chila and proceed as
per the recipe.
Chicken Makhani
ingredients
1 kg chicken pieces
1/2 kg onions, chopped
10 gms garlic (lehsun), chopped
10 gms ginger (adrak), chopped
10 green chillies, chopped
250 gms tomatoes
1 tsp cumin seeds (jeera)
1 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
1 tsp chilli powder
1 cup chopped coriander (dhania) leaves
100 gms butter
salt to taste
Method

1. Heat butter in a pan, add jeera and chopped onions and fry for two minutes
.
2. Add chicken pieces and all the ingredients except coriander leaves.
3. Cover the pan with a lid so that the steam remains in the vessel.
4. Cook on a low flame for about 20 minutes.
5. Pierce a fork into the chicken pieces to see if they are tender.
6. Add dhania leaves and mix well.
7. Remove from flame. serve hot.

Chilli Chicken
Ingredients
½ lb. Chicken (boneless)
1 egg
1 tsp chopped garlic (lehsun)
1 tsp chopped ginger (adrak)
2 tbsp chopped onions
1 tsp vinegar
1 tbsp plain flour (maida)
oil for frying
6 green chillies
8 drops of food colour
2 tsp cornflour
4 tsp soy sauce
1 pinch of M.S.G
1 tsp green chilli sauce
2 tsp tomato ketchup
Method

1. Marinate the boneless chicken pieces (one inch cubes) in 2 tsp. soya sauce
, egg white, cornflour and all purpose flour for ten minutes.
2. Mix together soy sauce (1 tsp), vinegar, tomato ketchup, green chili sauce
and red food color. set aside.
3. Deep fry marinated chicken till light brown.
4. Heat 1 tbsp. oil in a wok. add chopped onions, garlic and ginger and toss
for 3-4 minutes.
5. Add fried chicken pieces, ajinomoto (msg) and the sauce prepared earlier.
mix and cook for couple of minutes.
6. Add julienned green chilies.
7. Garnish with chopped spring onions and serve with drinks as snacks or with
noodles as main course.
chili garlic noodles
ingredients
2 1/4 cups Boiled Noodles
a few spring onion greens
1/4 tsp M.S.G ajinomoto
1/2 cup chilli-garlic sauce
1 tbsp Chilli Oil
2 tbsp refined oil
Method
1. Heat the refined oil thoroughly.
2. Add the spring onion leaves, Ajinomoto powder, noodles and garlic sauce an
d cook on a high flame for 3 to 4 minutes.
3. Pour the chilli oil on top and toss.
4. Serve hot.

Chilli Paneer Wrap (wraps and Rolls)

Ingredients
For The Chilli Paneer
1/4 cup cornflour
1/4 cup plain flour (maida)
1 tsp soy sauce
pinch of baking powder
salt to taste
12 pcs paneer pieces , cut into 38 mm.
(1 1/2 ) x 12 mm. ( 1/2 ) strips
oil for deep-frying
1 tbsp oil
1 tsp grated ginger (adrak)
2 tsp finely chopped garlic (lehsun)
3 tsp finely chopped celery
1/4 cup finely chopped spring onions whites
2 to 3 green chillies , cut into 25 mm.
(1 ) pieces
1/4 cup capsicum strips
1 tsp soy sauce
1 tsp sugar
pinch M.S.G (Mono Sodium Glutamate) , optional
1 tbsp cornflour , dissolved in 3 tbsp water
salt to taste
For The Stir-fried Vegetables
2 tbsp oil
1 tbsp finely chopped ginger (adrak)
2 tsp finely chopped garlic (lehsun)
1/4 cup finely chopped spring onions whites
1/4 cup carrot juliennes
1/4 cup shredded cabbage
1/2 cup bean sprouts
4 tbsp schezuan sauce
1 tbsp vinegar
a pinch msg (mono sodium glutamate) , optional
salt to taste
a pinch sugar
1/4 cup finely chopped spring onion greens
Other Ingredients
4 rotis
4 tbsp sweet and sour sauce
Method
For the chilli paneer
1. Combine the cornflour, plain flour, soya sauce, baking powder, salt and ap
prox. ¼ cup of water in a bowl and mix well to make a smooth batter.
2. Heat the oil in a kadhai on a medium flame and dip the paneer pieces in th
e prepared batter and deep-fry till they are golden brown in colour from all sid
es. Drain on absorbent paper and keep aside.
3. Heat the oil in a deep pan, add the ginger, garlic, celery, spring onion w
hites and green chillies and sauté on a high flame for 2 minutes.
4. Add the capsicum and sauté on a medium flame for a few more seconds.
5. Add the soya sauce, sugar, msg, cornflour paste and salt, mix well and sim
mer for a minute, while stirring continuously.
6. Add the fried paneer, toss well and cook on a on a medium flame for anothe
r minute. Keep aside.
For the stir-fried vegetables
1. Heat the oil in a wok on a high flame, add the ginger and onion whites and
sauté for 2 minutes.
2. Add the remaining ingredients, except the spring onion greens, mix all and
sauté on a high flame for another 3 minutes.
3. Add the spring onion greens, mix well and keep aside.

How to proceed
1. Place a roti on a clean dry surface and arrange a portion of the stir-frie
d vegetables in a row in the centre of the roti.
2. Arrange 3 chilli paneer pieces and spread 1 tbsp of sweet and sour sauce o
ver it and roll it up tightly.
3. Repeat with the remaining ingredients to make 3 more wraps.
4. Wrap a tissue paper around each wrap and serve immediately.

Chilly Chicken
ingredients
Boneless Chicken 500g;
1 tsp vinegar
1 tsp black pepper (kalimirch) powder
2 egg whites
1 tsp cornflour
100 gms mushrooms (khumbh)
1 capsicum
1 onion
a little carrot
1 spring onion
soy sauce
Red Chilly sauce;
Green Chilly sauce;
1 tsp honey
a small piece ginger (adrak)
3 green chillies
salt to taste
oil for frying & gravy
Method

1. -cut chicken into small pieces and marinate with vinegar, salt and pepper
for 1 hour
2. -cut the vegetables into long pieces; ginger into small pieces; green chil
lies in the middle
3. -mix egg white & corn flour to make batter
4. -heat oil; dip the marinated chicken one by one in egg mix and fry them un
til golden brown
5. -in 3 tsp of oil, put all the vegetables and fry for some time
6. -add soya sauce, chilly sauces and honey
7. -mix the fried chicken and keep in flame for 3 minutes; add little salt to
taste
8. -garnish with little spring onion and serve hot.