Aloo Bonda(Potato Bonda)

Ingredients
----------------
2 Large Boiled, Mashed Aloo (Potatoes)
1-2 Green Chilies (chopped)
1/2 tsp of cumin
1/2 tbsp mustard seeds
3/4th cup Chopped Onions
Coriander leaves (finely chopped)
1 cup gram flour/besan
1/2 cup rice flour
Salt to taste
2 tbsp. Lemon juice
Red chili powder to taste
1/4th tsp Garam Masala powder
1/4th tsp turmeric powder
1/4 tsp. baking Soda
Oil for frying

Method
-----------
Heat two tablespoons of oil. Add mustard seeds and when the seeds start to crackle, add the cumin seeds, green chili, salt. Fry for a few seconds and add onions and turmeric powder. When the onions start to turn brown add cilantro and lemon juice and the potatoes. Mix well and turn off the heat. Let this mixture cool. Shape into small balls.
Make a thick batter with Besan/Chickpea flour, rice flour, salt, red chili powder, baking soda and water.
Heat the oil for 10 to 15 minutes on medium heat. When the oil is hot, Dip the potato balls into the batter and carefully drop in the oil. Turn it every four minutes and remove from oil when it turns golden brown.
Serve aloo bonda hot with green chutney.

Chakli( Chakkuli)

Ingredients
-----------------
2 cups Rice flour
1 cup Besan flour / Gram flour
1 tbsp Ajwain / Carom seeds
1 tbsp White sesame seeds
1 tbsp Cumin seeds
1 tsp Red chili powder
1/4 tsp Hing powder / Asafoetida
1/4 cup Melted butter
2 cups Lukewarm water
Salt to taste
Oil to fry

Method
-----------
Mix the rice and besan flour together to a bowl. Add ajwain, sesame seeds, red chili, hing, salt and mix together. Pour the melted butter and mix.
Add water little at a time and make a chapati like dough. Dough should not be too stiff nor too loose.
In a murukku presser, Take little dough and fill into the murukku mold.
With the murukku presser, press and shape the murukku to a plate.
Make a bunch and keep ready to fry in oil.
Heat oil in a wok or kadai. Carefully put the murukku dough into the hot oil. Fry both sides on a medium high heat, till crisp and golden.
Take off the oil and drain on a paper towel.
Serve as a evening snack with tea.

Potato Subzi

Ingredients
----------------
2 big Potato(cut into small pieces)
1 Onion Chopped
4 green chilli chopped
1 Tomato
1 tbsp Mustard seeds
1/2 tbsp Cumin seeds
1/4 tbsp Turmeric powder
3 Gralic crushed
Curry leaves
Pinch of Asofeotida
Oil
Salt

Method
------------
In a hot pan add oil, mustard seeds, cumin seeds, turmeric powder, garlic, curry leaves, asofeotida. then add Onion fry until color changes, add green chilli, tomato and salt fry few mints. Then add potato stir for few mints and keep the lid on, stir ocassionally till it is cooked. don't add water, if you want you can add 3 tsp water.

This goes well with Rice, Chapathi or Roti.

Crispy Onion Rings

Ingredients
----------------
2 big Onion
All purpose flour
2 tbsp cornstarch
1/4 tbsp Baking powder
little Paprika
1/4 tbsp Sugar
1 egg beaten
1/4 cup of Milk
salt
Black Pepper
Oil to fry

Method
----------
Cut the Onion in to round shape about 1 cm thick, seperate them into rings.
Mix the dry ingredients, all purpose flour, cornstarch, baking powder, paprika, sugar, pepper and salt.
Mix the wet ingredients, Add the egg to the milk and whisk together. Then pour this mixture into the dry ingredients and combine it together with whisk until smooth batter.
Peheat the oil and gentley dip the onion into the batter and coat them well, then place them into hot oil using Fork, fry them in small batches. fry until color changes to golden brown.

Besibele bath

Ingredients

----------------

1 cup Rice(boiled)

1/2 cup Toor dal

Vegetables(potato, peas, carrot, beans)

1 tomato

2 green chilli

1 tbsp tamarind juice

little peanut(fry it without oil for 3 to 4 mints)

salt

3 tbsp gartted coconut

1 tbsp garam masala

4 tbsp besibele bath masala

1 tbsp red chilli powder

Method

-----------

In a cooker toordal, vegetables, tomato, green chilli and water and presure cook it.

On the other hand grind gratted coconut, garam masala and besibele bath masala.

Then for tempering: In a hot pan add 1 tbsp oil, mustard seeds, 1 red chilli, little curry leaves, then add grinded masala and boil few mints.

Then add this masala to the cooker and tamarind , salt, red chilli powder, peanuts and rice, turn off the gas.

Serve this with Raita.

Onion Baje(Neerulli Baje)

Ingredients
-----------------
2 Onion
6 tbsp besan
1 tbsp Corn flour(optional)
1/2 tbsp red chilli powder
1/2 tbsp cumin seeds
A pinch asafoetida
A pinch of sugar
Little baking powder
Little chopped coriander leaves
Salt
Oil to fry

Method
-----------
First cut the Onion length wise. Mix all the above ingredients add little water.
Deep fry this in oil until they are golden brown.

Tandoori Shrimp

Ingredients
-----------------
Row Shrimp
1 tbsp Chilli powder
1/4 tbsp Turmeric powder
1 tbsp Ginger garlic paste
1 tbsp tandoori powder
3 tbsp Yogurt
1/4 tbsp Black pepper powder
1 tbsp Lemon juice
Salt
Olive Oil

Method
-----------
In a bowl mix chilli powder, ginger garlic paste, yogurt, salt, tandoori powder, black pepper, lemon juice, olive oil and turmeric powder all together. Then add shrimp to the mixture and marinate for 2 hrs or overnight. Grill the shrimp on grill pan until they done.
Then garnish them with Onion and chat masala.

Pakoda

Ingredients
----------------
2 cups Besan(gram) flour
2 tbsp rice flour
1 tbsp Red chilli powder
1/2 tbsp Cumin seeds
Baking soda
Salt
Oil
Potato or Capsicum or green chilli

For Batter
--------------
In a bowl put besan, red chilli powder, rice flour, cumin seeds, salt, baking soda little and water, mix it well.
Dip the potato to this batter and deep fry it.

Egg Burji (Scrambled Egg)

Ingredients

-----------------

3 Egg

1 Onion

2 Green chilli

1 small tomato

1/2 tbsp turmeric powder

1/2 tbsp red chilli powder

1/4 tbsp garam masala

1/2 tbsp mustard seeds

Coriander leaves

2 tbsp oil

salt

Method

------------

In a hot pan add oil, mustard seeds, onion fry till color changes. Add green chilli, turmeric powder fry few mints.

Then add tomato, red chilli powder, garam masala, salt fry for few mints, add egg keep the flame in low medium, first 2 mints don't stir it, then keep stir until it done. garnish it with coriander leaves.

Goli Baje

Ingredients
-----------------
1 cups All purpose flour(maida)
1 tsp Besan flour
1 tbsp finely chopped Ginger
3 Green chillis finely chopped
4 tbsp Curd or Yogurt(to mix the dough)
2 tbsp Sugar
1 tbsp Cumin seeds
4 curry leaves
baking soda little
Salt to taste
Oil


Method
-----------
Mix all these ingredients and make a medium thick dough. Leave the dough for around 30 mints.
In a hot pan add oil, take one spoon of dough drop it in the hot oil and fry it till golden brown.
Serve hot with coconut chutney or Sambar.

Note: Make sure donot add water to mix the dough. My golibaje looks chattebaje. I dropped this dought to oil from a spoon.

Egg Biriyani

Ingredients
-----------------
Boiled egg 4( make a small cuts around the egg)
Rice
2 Onion
1 handful of Coriander seeds
1 pice ginger
4 Garlic
1 tbsp Turmeric powder
1 tbsp of Cumin seeds
4 Green chilli
1 Cinamon stick
4 Cloves
Oil
Salt
Coriander leaves

Method
-----------
Put the rice in water and once all rice is wet drain all the water out of it.
The deep fry the onion in oil and keep aside.
In a grinder put the onion, coriander seeds, ginger, garlic, turmeric powder, cumin seeds, green chilli, cinamon stick and cloves. Grind it to fine paste.
In a hot pan add oil, then add grinded masala fry it for few mints, then add egg fry it for 5 mints. then take off the egg and keep aside.
then add the rice to this masala fry it, add salt to taste. then add water and boil it.
When the rice is almost done add fried onion and egg. Finally garnish the coriander leaves.

Gulab Jamun

Ingredients
--------------------
Gulab Jamun mix(MTR)
Sugar 2 cups
water 2 cups
Ghee for deep fry
Cardamon powder(optional)

Method
---------------
In a bowl add equal measures of sugar and water, cardamon powder and boil for 30 mints.
Mix the Gulab jamun powder with little water, make a smooth dough. keep aside for 5 mints.



Then make a small balls and fry in hot ghee over a low flame until golden brown.



Soak the gulab jamuns in hot sugar syrup until they completely absorb the syrup and serve.

Potato Bajji/Batate Gojju

Ingredients

-----------------

3 Boiled Potato

3 tbsp thick Curds

1 Onion chopped

2 Green chilli chopped

Coriander leaves chopped

Salt

Method

------------

Mix all the above ingredients. Add the tempering to this mix well.

For Tempering

--------------------

In a hot pan add 1 tbsp of oil and mustard seeds, cumin seeds, 1 red chilli and curry leaves.

Charmuri/Kurumuri

Ingredients
-------------------
Kurumuru
1 small Onion chopped
1 Tomato chopped
1 tbsp Red chilli powder
Gratted Carrots
Gratted Mango
Peanuts(optional)
Coriander leaves
2 tbsp Oil
Salt

Method
--------------
In a bowl add Oil, salt, red chilli powder mix them then add onion, tomato, gratted carrot, gratted mango, peanuts, coriander leaves mix it properly.
Finally add Kurumuru to this and mix. Serve immedietly.

Fish Fry

Ingredients
-----------------
Red chilli powder
Turmeric powder
lemon juice
1/2 tbsp Ginger garlic paste
salt

Method
-----------
Mix all the above ingredients and marinate fish(Mackerel/Bangude) with this masala. keep it aside for 1 hr.
Then dip this fish in Rava, and fry in a pan by adding little oil.

Fish Curry

Ingredients
--------------
Red chilli 8
Methi seeds little
Cumin seeds 1tbsp
Coriander seeds 2tbsp
Mustard seeds 1tbsp
(fry all the above ingredients in oil)
Onion 1
Garlic 3
Turmeric powder little
Gratted Coconut 4 tbsp

Method
------------
Grind All the above ingredients to fine paste.
Then in a pan put 2 tbsp oil and fry chopped green chilli, chopped ginger, chopped onion fry few mints, then add grinded masala, salt to taste. Boil it with fish.

Dry Fish Chutney

Ingredients
----------------
Gratted coconut
5 Red chilli
3 Garlic
Tamarind little
Salt
Turmeric powder little

Method
------------
Mix all these ingredients in a mixer. Then add small pieces of Dry fish.
Dry fish Chutney is ready. Tastes very good with rice.

Methi Rice

Ingredients
-----------------
4 tbsp Coriander seeds
2 tbsp Chana dal
8 Dry Red chilli
2 tbsp Urad dal
(fry all the above ingredients in oil for few mints)
gratted coconut
methi a bunch
Rice
1 Onion
Salt

Method
------------
In a Grinder put coriander seeds, chana dal, red chilli, urad dal, coconut mix well.
In a heat pan put oil, mustard seeds, urad dal, curry leaves fry for few mints.
Then add methi, salt , little tamarind fry for few mints and then add grinded masala, fry for few mints.
Then in a cooker add rice and these masala and presure cook it.

Potato Poori

Ingredients
----------------
2 boiled potato
2 cups of wheat flour
Salt
Cumin powder
Coriander powder
Red chilli powder

Method
-------------
Mix all these ingredients. make a dough. keep aside for 1 hr.
Then make a small round and roll it like poori size. Fry it in oil.

Butter Naan

Ingredients
------------------
All purpose flour
butter 2 tbsp
Salt
baking soda little
Curd

Method
--------------
Mix all these ingredients in a bowl. and keep aside for 8 hrs.
then make a small round of this dough, and roll it as a chapati, add some oil and fold again , then roll, add some poppy seeds and chopped coriander leaves to that and press it.
Then fry it with little butter.

Pudina(Mint) bath

Ingredients
-----------------
Boiled Rice
Pudina(Mint) 1 bunch
Green chilli 4
Cumin seeds 1/2 tbsp
Ginger piece
Grated Coconut
Coriander leaves
1 Onion
1 inch Cinamon stick
5 cloves
2 cardamon
Bay leaf
Oil
Salt

Method
-------------
In a food processor or in grinder add pudina, green chilli, cumin seeds, ginger, coconut, coriander leaves, onion, cinamon stick, cardamon, cloves add water and mix well to a fine paste.
In a heat pan add oil, cumin seeds, bay leaf, add grinded masala, let it boil up to water evaporates and turn off the gas.
Then add Boiled rice to this and mix well.
Note: You can add boiled vegetables like peas, carrot, beans, capsicum etc.

Cutlet

Ingredients
-----------------
2 Potato boiled
1 Chopped Onion
Ginger Garlic paste 1tbsp
Garam masala 1/2 tbsp
Cumin seeds 1 tbsp
turmeric powder 1/4 tbsp
Chilli powder 1/2 tbsp
Salt
Coriander leaves
boiled vegitables(peas, carrots, beans)
Lime juice
All purpose flour
bread crumps
Oil

Method
--------------
In a heat pan add 1bsp oil add cumin seeds, Onion fry until color changes.
Then add turmeric, ginger garlic paste, garm masala, chilli powder, salt to taste, Mixed vegitables, coriander leaves fry for few mints, turn off the gas.
Add Boiled potato and lime juice and mix well. keep it for cool.
Then in a bowl add little all purpose flour and water mix it.
After that make this mixture to oval shape one by one, then dip this in a all purpose flour and then to the bread crumps and deep fry in a pan until color comes to brown.
Or else you can fry this by depping the cutlet mixture in rava and fry in a non stick pan by using little Oil.
You can eat this with rice as a side dish .

Puliogare Mix

Ingredients
-------------------
5 tbsp Coriander seeds
3 tbsp cumin
1 tbsp chana dal
1 tbsp Urad dal
6 dry red chilli
1 tbsp Black pepper
2 tbsp Black poppy seeds
1 tbsp Mustard seeds
1 tbsp Methi seeds
Fry all these above ingredients in a pan.
Curry leaves
Hing(asefoetida)
Coconut powder
Little Jaggary

Method
-------------
Grind all these above Ingredients.
Then add Tamarind Juice to this masala.

Besibelebath Powder

Ingredients
---------------------
15 Red chilli
6 tbsp Coriander seeds
1 tbsp Cumin seeds
2 tbsp Urad dal
2 tbsp Chana dal
1/2 tbsp black pepper
1/4 tbsp Methi seeds
1 tbsp Gasgase
2 piece Cinamon stick
3 Cardamon
4 cloves
3 star anise

Method
---------------
Fry all the above ingredients in a pan and grind this.
For this masala add coconut powder and salt.

Sambar Powder

Ingredients
---------------------
15 Red chilli
8 tbsp Coriander seeds
3 tbsp Cumin seeds
1 tbsp black pepper
2 tbsp Methi seeds
2 tbsp Chana Dal
2 tbsp Urad dal
1 bunch Curry leaves
Little Hing(Asafoetida)
Little Grated coconut

Method
--------------
In a hot pan fry all the above ingredients except coconut for about 4 to 5 mints.
Then Grind all these spices with coconut (without water).
Add little salt to it, You can use this masala powder upto 1 month.
I got this recipe is from my mother in law. She is expert in making this sambar powder. Every time when we visit to India, she prepare this for us with lots of love.

Veg Vermicelli

Ingredients
-----------------
2 cups Vermicelli
1 tsp Chana dal
1 tsp Urad dal
1/4 tsp Mustard seeds
Cashewnuts
Peanuts
1 Onions
2 Green chillies
1/2 inch Ginger
1 Potatoes
1/4 cup Peas
1 Carrots
1 Tomatoes
4 1/2 cups Water
3 tblsp Oil
Curry Leaves
Salt to taste

Method
------------
Chop the onions, chillies, ginger, tomatoes , potatoes, carrots into small pieces and keep aside.
Heat oil and add chana dal, urad dal, mustard seeds and curry leaves. When they start to crackle , add peanuts and cashewnuts. Fry till they turn golden brown.
Add potatoes, carrots and fry for 4-5 minutes.
Then add chillies, ginger , onions, peas and tomatoes. Cook until they are done.
After that add salt and 41/2 cups of water, cover with a lid and let it boil .
When the water comes to boil add vermicelli and simultaneously stir ( so that no lumps will be formed).
Cover the upma with a lid for 5-6 minutes. Serve hot.

Besan Ladoo

Ingredients
--------------------
2 cups gram flour (besan)
1 cup sugar (grinded)
1/2 cup ghee
1 tsp each almonds, pistachios, cashew nuts, raisins.

Method
-------------
In a Pan or kadhai put ghee and Gram flour over a low heat.
Keep constantly stirring to avoid burns.
When it smells good or (after 20 mints), it is ready.
Remove from the heat and allow it to cool.
Add sugar and nuts to the gram flour and mix well.
Now small size balls of the mixture.
Besan Laddoo is ready.

Mint Chutney

Ingredients
-------------------
1 bunch fresh mint leaves
2 green chillies
1 tbsp tamarind
Salt To Taste
little water

Method
-------------
Wash Mint leaves. Grind it to a smooth paste with green chillies, salt and tamarind. You can add water if the mixture is thick.
You can add water if the mixture is thick.

Gobi(Cauliflower) Manchurian

Ingredient
----------------
Gobi(cut the cauliflower in to required size florets and boil it by using hot saletd water for 10 mints, then drain the water & keep aside)
1 Onion big chopped
1 small Tomato
3 green chilli
1 Capsicum
8 Garlic cloves Chopped
Small piece of Ginger chopped
Coriander leaves
1 tbsp Red chilli powder
1 tbsp Soya Sauce
1/2 tbsp red chilli sauce
1 tbsp Ginger garlic paste
1 tbsp tomato ketchup
Spring Onion
1 tbsp Corn flour (add it to 3 tbsp water and mix well)
Oil
Salt
Aginamoto

For Batter
------------------
1 cup All purpose flour
1/4 cup Corn flour
1 tbsp Ginger garlic paste
1/2 tbsp Red chilli
2 tbsp Rice Flour
Red color
Salt
Water

Method
-------------
In a bowl mix all Ingredients for batter and make little thick batter.
In a pan and add oil to deep fry the cauliflower. Take these gobi and dip them in to the batter and deep fry them untill they are crispy and keep them aside.


Heat oil in a pan. add finely chopped ginger and garlic pieces saute them for a while and add chopped onions, finely chopped green chilli and saute and them until the onions are slightly brown. Then add Capsicum, spring onion, ginger garlic paste, 3 tbspn of tomato ketchup and 1 tbspn of soya sauce and mix. then add tomato, red chilli sauce, red chilli powder, Corn flour which is mixed in water, Aginamoto, salt to taste.
Now add the fried cauliflower florets and mix good. and keep it on the stove for 1 min. on low falme and turn off the stobe. Finally sprinkle chooped coriander leaves .

Mango Custard

Ingredients
--------------------
Mango custard powder
Sugar as per your taste
Milk 2 and half cup
Heavy whipping cream
Fruits like Apple, Grapes, mango, pineapple, banana etc

Method
------------
Boil 2 cups of Milk in low flame. Add sugar as per your taste like 6 tbsp.
Mix the custard powder with the small amount of milk so that the custard mixes properly with milk. Now add this mixture to the boiled milk and stir continously up to 10 mints. Remove from the gas and cool it.
In a seperate bowl add 1/4 quantity of wipping cream and 2 tbsp of sugar, wip the cream until it starts to become thick. As show in the pic below.
After custard milk cools add whipping cream and mix well.
Then add fruits except banana.
when you serve this custard add fresh chopped banana to this. tastes good.

Shrimp Pakoda

Ingredients
-------------------
Shrimp
Gram flour( besan) 3 tbsp
Corn flour 1 tbsp
Red chilli 2 tbsp
Turmeric powder 1/4 tbsp
Salt

Method
------------
Mix remaining ingredients with the shrimp and water let it marinate for minimum 1 hour.
In a frying pan pour some oil and heat it and deep fry the shrimp.
Shrimp Pakoda is ready.

Shrimp Fry

Ingredients
-----------------
Shrimp
2 tbsp Red chilli powder
1/4 tbsp Turmeric powder
Tamerind Juice or Lemon Juice
Black pepper powder little
Salt to taste
2 tbsp Oil

Method
-------------
Wash the shrimp, keeping the tail on or off.
Mix remaining ingredients with the 1 tbsp Oil & shrimp and let it marinate for minimum 1 hour.
Heat a skillet on high heat and add about 1 tsp of oil. Allow Oil to heat.
Add the shrimp, let them cook for about 2-3 minutes.
Flip the shrimp over. Cook for another 2-3 minutes.
Shrimp should get a little bit brown.
Serve immediately

Shrimp Masala

Ingredients
------------------
Shrimp
Onion 1
Big Tomato 1
Green chilli 3
Ginger garlic paste 1 tbsp
Coriander leaves chopped
Turmeric powder 1/4 tbsp
Red chilli powder 1/2 tbsp
Garam Masala 1/4 tbsp
Black pepper powder little
Soya sauce 1/2 tbsp(optional)
Oil 2 tbsp
Salt to taste

Method
------------
In a hot pan put oil , fry onion until color changes. Add green chilli, ginger garlic paste fry for few mints. then add tomato, red chilli powder, turmeric powder, garam masala, black pepper, soya souce & salt to taste, fry for 5 mints.
Then add shrimp and don't add water then cook the shrimp with lid closed for 15 mints, stir occationally in between.
Finally Garnish with Coriander leaves.

Vegetable Puffs

Ingredients
-------------------
Puff Pastry Sheets - 1 box (from the frozen section of a grocery store)

For the Stuffing:
------------------------
Oil - 1 tsp
Onions - 1 small finely chopped
Ginger garlic paste- 1/4 tbsp
Potato - 1 small
Salt - to taste
Green chilli 1(optional)
Cumin Powder - 1/4 tsp
Coriander Powder - 1/2 tsp
Turmeric powder - 1/8 tsp
Chaat Masala - 1/4 tsp
Dry Mango Powder (Amchur) - 1/4 tsp(optional)
Red Chili Powder - to taste
Garam masala 1/4 tbsp

Coriander leaves chopped

Lemon Juice(optional)

Mixed vegitables( peas, carrot, beans)

Method
-------------
In a heat pan put oil, cumin seeds, turmeric powder, onion, ginger garlic paste, green chilli for few mints. Then add mixed vegitables, cumin powder, coriander powder, red chilli powder, garam masala, chat masala, salt to taste. fry for few mints. and keep it for cool.

Take the sheets of Puff Pastry out and thaw them at room temperature for about 40 minutes.

Pre-heat the Oven at 400 degrees Fahrenheit.

Cut the Pastry sheets strips into 2s to form a rectangle. Put 1 tbsp (approx) of the stuffing in the center. Fold the Pastry Sheets.

Place in the pre-heated oven at 400 degrees F for 10 to 15 minutes.

Vegitable Puffs is ready.

Apple Juice

Ingredients

------------------

1 Apple

2 cup cold water

3 tbsp sugar(according to ur taste)

Method

------------

In a processor put all these ingredients and blend. Serve immedietly.

Bread Pakoda

Ingredients
-------------------
Gram flour (Besan )
1 tbsp cornflour
1 tbsp chilli powder
1 tbsp cumin
1/4 tbsp garam masala
1/4 Turmeric powder
Baking soda little
salt
water

Method
-------------
Mix all these above ingredients, make a thick paste.
Then dip the bread piece to this paste and then deep fry in a pan.

Bread Sweet

Ingredients
------------------
4 Sweet Bread
4 tbsp sugar
Dry Coconut powder

Method
-------------
In a pan fry these sweet breads. then put these bread in a food processor and mix well.
In a heat pan pour some water and sugar, boil well until thick layers.
Then add these bread and mix well. switch off the gas emmeditly.
Then make them as round shap in hand and dip in a dry coconut. and then eat...

Eggplant Fry

Ingredients

---------------------

1/2 tbsp chilli pdr
1 eggplant
2 tbsp to fry mustard oil
1 tbsp rice flour
2 pinch salt
2 pinch turmeric

Method
-------------
Mix all above ingredients. season the eggplant and shallow fry with mustard oil
cook on medium heat on both sides, eat fresh hot.

Tandoori Chicken

Ingredients

--------------------

1 tsp chat masala
4 chicken legs
1 tsp Coriander Powder
1 tsp Cumin powder
1 tsp garam masala pdr
1 piece Ginger garlic paste
1 tsp kastoori methi (dry fenu greek leaves)
1 tsp Lemon Juice
2 tsp oil
1 tsp Peppercorns pdr
1 tsp Red Chili Powder
1 tsp red color
1 tsp Salt
1 tsp turmeric powder

4 tbsp Yogurt

1 capsicum sliced(optional)

Method

----------------

1.Clean and Cut 2 or 3 long slits on each piece. Apply salt ,chilli pdr and lime juice all over the chicken and keep aside for 15 minutes.

2. make marination with coriander powder, cumin powder, red chillies, kastoorimethi ,turmeric powder, garam masala pdr, red color to a smooth paste. Add 1/2 tsp salt to the paste and mix well with yogurt and 1 tbsp oil.

3. apply it all over the chicken, making sure to apply well between all the slits and inside

4. Preheat your oven to 425 degree Fahrenheit. Cook for 20 to 35 minutes till the chicken is tender.

5. Remove from oven and serve hot, garnished with sliced onions and lime wedges and sprinkle chat masala and capsicum also can be heated on griddle if serving later .

This recipe is from Vah Chef.