Recipe of Channe ki daal ke Laddoo

Ingredients:
Chane ki Daal - 1 cup
Khoya - 50 grams
Cardamom Powder - 1 tbsp
Seeds of Melon - 2 big spoons
Sugar - 2 cups; grounded
Desi Ghee - 50 grams
Crushed Pistachio - 1/2 big spoon

Method:
Soak dal in water for 3-4 hours. hang it in muslin cloth. Once all the water is drained, grind the dal. Now add ghee in a pan and fry the dal till golden brown. Fry Khoya in another pan. Also fry pistachio, melon seeds in separately. Now mix all the ingredients and round balls. 

Recipe of Dosa

Ingredients:
For Base:
Dhuli Urad ki Dal - 1 glass
Rice - 4 glasses
Salt to taste

For Filling:
Ghee - 2 Tbsp
Jeeera - 1/2 tsp
Raee - 1/2 tsp
Meethi Neem - 5-6 leafs
Onion - 1 chopped
Boiled and mashed potatoes - 2 big 
Salt to taste
Red chilli - 2-3
Dry fruits - 1/2 cup
Peanuts - 1/4 cup

For Chutney:
Coconut - 1/2
Sattoo - 2-3 spoons
Curd - 1-2 cups
garlic - 5-6 flakes
Green Chilli - 5-6
Salt to taste

For Sambhar:
Arhar ki Dal - 1/2 cup
Slat to taste
Hing - a pinch
Turmeric powder - 1/2 tsp 
Oil- few drops
Vegetables chopped (tomatoes, potato, brinjal, onion etc) - 1 cup

Method: 
Soak dal and rice separately for 2-3 hours. Grind it to fine paste and add salt. Mix both and let it rise. 
Add ghee in a wok. Add zeera, raee and meethi neem and let it crackle. Add onion, potatoes, salt, dry fruits, peanuts and chilli. Fry them till it turns golden brown. 
To prepare the chutney, peel the brown of coconut and then grind all the ingredients. Now crackle zeera, red chilli,  raee and meehti neem in mustard oil and add to chutney. 
To make sambhar; prepare the arhar dal in a usual way. Then ass all the ingredients and water and cook in the pressure cooker and give 2-3 whistle. Add 1/2 tsp of garam masala. Now crackle zeera, red chilli,  raee and meehti neem in mustard oil and add to sambhar. 
To prepare dosa, heat a flat pan/ tawa and spread the dal n rice mixture and cook like chapati. Now fill the potato mixture and make a roll. Server ho with sambhar and chutney.

Cheat Sheet:
You can also make Uttpam with the same ingredients. Simply spread a thick chapati, add some more chopped onion and tomatoes over the masala and cook on both sides. Serve with chutney and sambhar.

Recipe of Prawn Pillau

Ingredients:

1 kg basmati rice
a pinch of saffron
1/2 tsp jalebi color
juice of 1 lemon
8 tbsp oil
3 large onions, chopped
8 cloves
8 flakes garlic
1 tsp jeera (ground to paste)
2 tsp chilli powder
2 tsp dhaniya-jeera powder
1/2 tsp turmeric powder
4 green chillies, cut lengthwise
1 kg prawns, shelled
3 large tomatoes, chopped
1/2 tsp sugar
2 tsp brwon vinegar
salt to taste
4 tbsp ghee
a handful of dhaniya, chopped for garnishing
4 hard-boiled eggs, halved
Onion slices, to serve

Method:

Parboil the rice in salted water. Drain and set aside. Add the saffron, jalebi color and lemon juice to the rice.
Heat oil in a large pan. Grind the cloves and garlic to a paste. add the onions, cloves-garlic paste, jeera, chilli powder, dhania-jeera powder, turmeric powder and green chillies. Add washed and lightly squeezed prawns and fry for five minutes. Add tomatoes, sugar, vinegar and salt and simmer till the prawns are cooked.
To assemble the pillau, grease a broad pan (dekchi) with ghee. Add a layer of rice, layer of prawns mix and another layer of rice on top. Melt the remaining ghee and pour over rice. Cover the dekchi and let the pillau cook on low heat for 15-20 minutes. Garnish with chopped coriander and eggs. Serve with onion slices.

Recipe of Caramel Custard

Ingredients:

1/2 cup granulated sugar
4 eggs beaten
1/2 tsp vanilla essence
3 cups milk

Method:

Beat the eggs well and pour little hot milk while stirring the eggs. Add vanilla essence, half of the sugar and the remaining milk and keep mixing it. Caramelize the rest of the sugar (put the sugar in a pan and heat it). brown liquid.
Grease an aluminium dish and then add caramelized sugar. Add the milk egg mixture on top of it. Put in pressure cooker for 15-20 minutes on medium flame.
Take it out invert it in serving dish. Garnish with strawberry, kiwis etc.

Recipe of Crispy Chicken Wings

Time required: 30 minutes
Serves: 4

Ingredients:
500 grams - chicken wings
10 gram - onion
5 gram - celery
10 gram carrot
5 gram garlic flakes

For the marinade:
Juice of 1 lemon
50 gram Cajun spice powder
40 gram paprika powder
salt and pepper to taste

For frying:
20 gram semolina
10 gram flour
500 ml sunflower oil
100 gram barbeque sauce, ready bought

Method:
Fill a pan two-thirds with hot water and add onion, celery, carrot and garlic flakes. Immerse the chicken wings in this liquid for three minutes. Drain the water out completely.
In a separate bowl, mix the juice of lemon, cajun spice powder, paprika powder, salt and pepper. Spread this mixture on the top of the chicken and keep it aside for 20 minutes.
Mix the semolina and flour and spread it evenly on a flat surface. Roll each of the marinated wings in the flour mixture allowing the flour to stick to the wings on all sides.
Heat the oil in a pan and fry the wings on medium heat till golden brown and done. Serve hot with barbeque sauce.

Recipe of Boorani Gosht

Serves 4

Ingredients

100 ml oil

700 gram onion sliced

10 gram ginger-garlic paste

10 gram turmeric powder

100 gram chill powder

salt to taste

1 kg mutton, cut into chunks

200 ml mutton stock

100 ml tomato puree

10 cardamoms

2” cinnamon pieces

10 cloves

10 gram therapeutic garlic

75 gram yoghurt

a handful of coriander leaves, chopped for garnishing

Juliennes of ginger for garnishing

Method:

Heat oil in a pan. Add sliced onion and sauté till it turns brown. Add ginger-garlic paste, turmeric powder, chilli powder and sauté well. Add mutton and fry well. Add the stock and cook till it is almost done. Add tomato puree. Powder the green cardamom, cinnamon and cloves and sprinkle over the mutton. Grind to a paste the therapeutic garlic and mix with the yoghurt, keeping just a teaspoon aside. Add it to the mutton. Garnish with a dollop of yoghurt, chopped coriander and juliennes of ginger.

RECIPE OF DUM KE BHOOLEY

Serves 2

Ingredients:

30 gram Carrot

30 gram Capsicum

15 gram Cabbage

15 gram potato

20 ml ghee

3 gram shaahi jeera

5 gram chilli powder

3 gram turmeric powder

5 gram cumin powder

salt to taste

2 gram garam masala powder

300 gram malai

20 gram cheese, grated

10 gram safed musli

50 grams bread crumbs

ghee for frying

10 gram chaat masala

For the batter

10 gram refined flour

10 gram corn flour

2 gram yellow chilli powder

salt to taste

2 gram turmeric powder

2 gram shahi jeera.

Method:

Cut the carrot, capsicum, cabbage and potato into juliennes. Heat ghee in a pan on low heat and add shahi jeera to it. Sauté the chopped vegetables. Add chilli powder, turmeric powder, cumin powder, salt and garam masala. Mix well and keep aside.

Cut the paneer into thin square slices (2 x 2 inches). Put a table spoon each of the sautéed vegetables on each paneer slice. Add grated cheese and safed musli powder and roll the paneer slice into a thick roll.

To make the batter, mix the flour, corn flour, yellow chilli and turmeric powder, salt and shahi jeera to make a thin batter. Lightly coat the paneer rolls with the batter. Sprinkle bread crumbs over it.

Heat a little ghee in an iron griddle. Fry the paneer rolls till they become golden brown.

Sprinkle chaat masala on top. Serve hot.