Stuffed Chicken Wings

1. Prepare chicken wings in lollypop shape by pushing all the meat to one side of the bone.
2. Add 1tsp ginger garlic paste, red chili powder, turmeric, Red chilli garlic sauce 1 tsp, soya sauce 1 tsp,  1tsp chat masala, little salt if required and keep it for marination.
3. Crumble paneer, add finely chopped onions half of small size, finely chopped coriander leaves, grated mozarella cheese 1tbsp, left over meat keema if available or use chicken from one wing, red chilli powder, red chilli sauce for binding, turmeric, chat masala and salt if required and mix well and u should be able to hold it like a dumpling.
4. Beat 2 eggs for 12 lollypops and add red chilli powder, salt, turmeric, 2 tsp corn flour and beat well.
5. Stuff paneer in lollypops, dip each one in egg and roll in bread crumbs and deep fry in medium heat oil. Serve hot.

Spinach Kichidi with Brown Rice

Ingredients (Serves 2):

Brown Rice 3 tbsp
Toor Dal 3 tbsp
6 shallots chopped
1 small potato chopped small
1 small carrot chopped small
1/2 cup frozen green peas
1 small tomato
turmeric powder a pinch
coconut oil 2 tsp
Cinnamon stick 1 inch piece
cumin seeds
hing a pinch
3 cloves
small javetri piece
1 bay leaf
cardomom 3
Garlic cloves 3 crushed
Spinach leaves 1 full cup packed
green chilli 2
Pepper  corns 1 tsp crushed
biryani powder small pinch
lemon juice 2 tsp
salt
chilli powdee 1 tsp
coriander powder 1 tsp
cumin powder 1 tsp

Method:

1. Soak the brown rice for 2 hours preferably, along with toor dal.
2. Boil both in around 4 times of water by adding little salt, coconut oil until fully soft and mushy.
3. Make a paste of green chilli and spinach by adding little water.
4. Heat coconut oil in a non stick pan, add cumin seeds, all whole spices, hing, then shallots, garlic and fry.
5. Now add potatoes, carrot, green peas, tomtoes and cook till soft.
6. add Turmeric, salt, chilli powder, coriander powder, cumin powder, biryani powder, crushed pepper, and mix well.
7. Now add spinach paste and cook until fully cooked.
8. Now add lemon juice.
9. Add the brown rice n dal and simmer for 5 min.
10. Serve hot with Carrot cucumber raita. (Add finely grated carrot, finely chopped cucumber, salt to yogurt and mix)

Crunchy Chicken

Ingredients:

Chicken boneless thigh fillets 3, cut into medium size pieces
ginger garlic paste 2 tsp
red chili powder
turmeric powder
corisnder leaves
cumin powder 1 tsp
lemon juice 2 tsp
salt
butter
bread crumbs
eggs 2
garlic crushed 1 tsp
spicy seasoning powder

Method:

1. Wash chicken and soak them in a bowl of cold water by adding chilli powder, turmeric powder, cumin powder, salt, 1 tsp ginger garlic paste, lemob juice and leave it over night in fridge.
2. Strain the water into another bowl and boil that water. Add ginger garlic paste 1 tsp and add extra water to make sure chicken will be fully covered in water and adjust any other spices as required and add finely chopped coriander leaves. When water boils, add chicken and cook till chicken is fully cooked by covering with a lid and then turn off.
3. Beat 2 eggs, add chilli powder, any spicy seasoning powder optional, turmeric powder, salt, crushed garlic and mix well.
4. Heat 2 tsp oil/butter in a nonstick pan, add chicken pieces one by one without water and cook fir 2-3 min by turning both sides.
5. Now take each chicken piece with tongs, dip in egg mixture and put it back in pan and cook both sides for a few min. Repeat this process until the egg mixture is nearly finished.
6. For the last time, dip chicken pieces one by one in egg mixture and roll them in bread crumbs and cook on pan again on both sides on low flame until slightly brown colour comes.
7. Serve hot.

Salmon Veggie Stew

Ingredients:

Salmon around 10-15 cubes
1 medium potato cubed
1 small onion cubed
1 large ripe tomato cubed
4-5 mushrooms cubed
chopped ginger 1 tsp
chopped garlic 1 tsp
Butter 3 tsp
Velva or Edamame beans half cup
Coconut milk powder 3tbsp
kashmiri chillipowder 3tsp
cumin powder 1 tsp
Turmeric powder 1 pinch
Hot and spicy seasoning 1 tsp
vegetable stock 1 cube
Egg noodles 1 bar
broccoli flowrets 10

Method:

1. Marinate salmon cubes with salt, kashmiri chilli powder, turmeric powder, lemon juice.
2. Keep water for boiling in a bowl by adding butter and salt. When the water boils, add egg noodles and cook till 90%.
2. Melt butter in a pan, add chopped ginger, chopped garlic, onion cubes, Potato cubes, velva beans or edamabe beans etc and cook till potatoes are cocked fully and add salt.
3. Now add mushrooms also and cook for a min. Add a cube of vegetable stock.
4. Now add tomato cubes, and immediately add kashmiri chilli powder, cumin powder, turmeric powder, any spicy seasoning powder and mix well for 1 min. Dont let the tomatoes to turn mushy.
5. Now add the cocunut milk, 2 more cups of water, lemon juice and bring it to boil.
6. Adjust the chilli powder and salt.
7. Now add the marinated salmon cubes and cook for 5 min.
8. Now add the boiled noodles, broccoli flowets and cook for 5 more min by placing lid.
9. Serve hot.

Cup Cakes

0. Pre heat the oven and use the setting Assisted cooking - Cake - Muffins - Recipe Automatic option and it shows 160 degree by default for 40 min. Then start doing rest of the preparation which might take 20 min.
1. Take white sugar in the yellow cup shown  which is slightly more than half, like 60% in that cup and blend in medium size mixi.
2. Now add 3 medium size eggs, 1 tsp vanilla essence, 1 tsp full of baking powder, 1 small pinch of baking soda, 3 big spoons full of flora oil and mixi again.
3. Now add 1 full cup of Maida and mixi again.
4. The consistency should be like dosa batter, not too thick or too thin.
5. Now, apply oil slightly to the muffin paper covers and put them in tray and pour the mixture only upto half the size of the cup.
6. U can add some chocolate pieces, cashew nuts etc on the top.
7. put the tray in oven and bake for around 25 min by checking once in a while.
8. Check if they are done using a safely pin or tooth pick.
9. Enjoy cupcakes.

Methi Paneer

Ingredients:

Paneer 200g
onions 3 large
tomatoes 2 large
methi leaves 2-3 cups packed
green chillies 3
garlic cloves 6
ginger 1/2 inch piece
whole spices (cinnamon, cloves 2, bay leaf 1)
cumin seeds 1 tsp
cashew nuts 6
double cream 1 tsp
oil
Salt
red chilli powder 1 tsp
coriander and cumin powder, turmeric powder 1 tsp each

Method:

1. Chop methi leaves finely, add Salt and keep aside for 10 min.
2. Add 1 tsp oil in a pan, add onions and cook till translucent and remove and paste it.
3. Add 1 tsp oil to the pan, squeez
out water from methi and add and cook till it turns crispy and keep aside.
4. Puree tomato by cooking in microwave for 2-3 min, remove skin and grind.
5. Add 3 tsp oil to the pan, add cumin seeds, cinnamon, cloves, bay leaf, and then add paste of Ginger, garlic and green chillies and cook in slow flame.
6. Now add red chilli, coriander, cumin and turmeric powders and mix well.
7. Now add onion paste and cook till oil oozes out.
8. Now add tomato puree and cook till oil comes out. Add Salt.
9. Now add methi leaves, cashew nut paste and cook for 5 min.
10 . Add Paneer and cream, cardamom powder, mix well and let it sit for 5 min.
11. Serve hot with Roti

Prawn Dum Biryani

Ingredients:

To marinate:
Prawns 300gms
Ginger garlic paste 1.5 tsp
red chilli powder 2 tsp
Biryani masala 1 tsp
Coriander powder 1tsp
Cumin powder 1tsp
Lemon juice 2 tbsp
Salt to taste
Mint finely chopped 2 tsp
Coriander leaves finely chopped 2tsp

To boil rice:
Basmati rice 2 cups
water 4 cups
oil 1 tsp
shahi jeera 1tsp,
cardamom 1
cloves 2
cinnamon small stick
mace 1 small,
chopped mint 1 tsp
chopped coriander leaves 1tsp
bay leaf 1

For main gravy:

oil 4tsp
shahi jeera 1tsp,
cumin seeds 1tsp,
cardamom 2
cloves 2
cinnamon small stick
mace 1 small,
chopped mint 1 tsp for garnish
chopped coriander leaves 1tsp for garnish
bay leaf 1
onion 1 large finely sliced
Tomato 1 large finely sliced
green chillies 3
Coriander powder 1tsp
Cumin powder 1tsp
red chilli powder 1tsp
2 tsp milk
kesar small pinch
chopped coriander and mint leaves for Garnish

Method:

1.Marinate Prawns with all the ingredients mentioned for marination and keep aside for 30 min.
2. Soak basmati rice soaked for 30 min.
3. Boil 4 cups water by adding the ingredients shown for boiling rice. When water is boiling, add rice and cook till rice is fully cooked and there is little water left in the rice. Turn off flame at this time and keep lid and put it aside.
4. Take a non stick pan, add shahi jeera, cumin seeds, cardamom , mace, cloves, cinnamon stick, bay leaf, green chillies, sliced onions, Salt and cook till onions turn nicely brown.
5. Now add ginger garlic paste and cook till raw smell goes and then add turmeric.
6. Now add chopped tomatoes, and cook to they get mushy.
7. Now add red chilli powder, biryani masala, coriander powder, cumin powder, check Salt if needed.
8. Now add the yogurt and cook till the gravy thickens nicely and then add the prawns and cook till the gravy is fully dry and sticking to prawns.
9.Now take this into a different bowl and use the first bowl for layering.
10. Put a layer of rice, then add the prawn gravy.
11. Now add the remaining rice as a top layer.
12. sprinkle the kesar milk around and garnish with coriander and chopped mint  and close the lid for 5 min
13. Now turn off the flame and let it sit for 5-10 min.
14. Serve hot with raitha.