sail in pasta

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Ingredients
pasta                    2 cups
Coconut milk      3 cups
lemon grass       2 sticks chopped
Galangal             1 thumb size
Salt                      2 tbls +as required
Chicken               100 gram bite size pieces
Fish sauce           1 tbls
Thai red chilli       2-3
Lemon juice            2 tbls
Dry red chillies       3-4 soaked in warm water
Garlic cloves           3-4
Pepper corns          1/2tsp
zeera                         1tsp
Corriender seeds     1 tsp
onion                          1 chopped
Olive oil                      4 tbls
basil leaves              8-10
Lemon zest              1 tbls
Lemon leaves          4-5
chilli powder            1 tsp
Red.yelliw.green bell pepper     2-2tbls each .cut into triangular pieces
Baby corn              2 cut diagnaly
Broccoli                3-4 florets cut lengthwise
To garnish
Potato oval shaped      1 big
Tomato slice                  1
Tooth pick                       1
Method
Boil enough water in a big pan add 2 tbls salt when it starts boiling add 2 cups of pasta stir in between boil for 7-8 minutes check if done drain the water it should be slightly under cooked keep aside.
Heat a wok add 2 cups of coconut milk half of galangal and half of lemon grass cook for 2-3 minutes add chicken pieces cook till done add half of boiled pasta stir well add thai  red chilli .fish sauce 1 tbls lemon juice and lemon leaves cook a while and keep aside
Make paste of soaked red chillies.garlic zeera. Corriender. Galangal.lemon grass.little salt and little water and make smooth paste.
Heat oil add the paste sauté for 2-3 minutes add all the vegetables add some pasta water add 1 tsp red chilli powder and left over boiled pasta mix well add 1 cup coconut milk lemon zest and lemon juice and basil leaves mix well.
Boil the potato .peel it .cut into 2 halves length wise .scoop out and make space in between and fry it till golden.fix tomato slice with the help of tooth pick and fill it with pasta
For plating fill white pasta in a bowl and keep it up side down in the centre of the plate then keep red pasta around it .remove the bowl and keep the potato boat on the white pasta.and Sail in the pasta

Rose sandwich

Ingredients
Bread slice                  4
Paneer                         100gm  mashed
Rooh afza                     2 tbls
Nuts                               1tbls finely chopped
Method
Cut the corners of the slices with the help of katori
Mix paneer roohafza and nuts well.spread this mixture on two slices and keep the other slices above them garnish with roohafza and sugar balls
and serve.

Eggs with a twist

Ingredients
Eggs                       3 hard boiled
Mayonise              1 tbls
salt                         to taste
Tomato ketchup  1tsp
pepper powder    pinch
Pomegranate        1 tbls
mint leaves           few
Piping bag
Method
Cut the eggs into 2 pieces lengthwise
Remove yolk from them and mash it properly mix salt, pepper,mayonise, and ketchup  mix and make even paste .now fill this mixture in a piping bag and fill in the cavity of each egg garnish with pomegranate and mint leaves..

Mango chutney

Ingredients
Raw mango           1 cup grated
Sugar                      1 cup
Salt                          1 tsp
Red chilli  powder 1 tsp
Cumin powder       1 tsp
Asafoetida              1/4 tsp
Saunf powder         1 tsp
Method
Mix all the ingredients and micro for 5 minutes stir well and check if required again micro for 3-4 minutes .It will thicken when cool.

Thali peeth

Ingredients
Cucumber....................2 grated
Wheat flour..................4tbls
Gram flour                    4tbls
Green chilli....................1-2finely chopped
Corriender leaves         2 tbls chopped
Salt.................................to taste
Chilli powder............... 1/2 tsp
Oil    ................................to grease the pan
Method
Mix all the ingredients and make thick paste in cucumber water only don't add water adjust flours accordingly.Heat nonstick pan keep a ball of mixture in the centre and spread it with your hand only put some oil around it and cover it with a lid cook a while when cooked from one side turn it up side down again put some oil around it cook till golden brown.serve hot with green chutney or tomato ketchup.

Fruit muffins (eggless)

Ingredients
Maida . ............. .....1 cup
Milk powder.............1/2 cup
Baking powder.........1/2 tsp
soda...........................1/4 tsp
salt............................1/4tsp
Mix and seize 4-5 times
ghee/oil/butter.............1/2 cup
grounded sugar.............1/2 cup
Milk.................................1cup or as required
Vanilla essence .............1/2tsp
cherry fruit.......................4tbls (put some maida on them and seive)
paper cups .....................10
method
Mix sugar and oil together now add milk and Maida mixture alternatively till you get dropping consistency now add vanilla essence and mix well
Keep the paper cups in muffin tray and fill them with the mixture sprinkle cherry fruits dusted with maida on the batter and keep in pre heated oven at 200c
for about 20 minutes check if done remove from the oven or if not done keep for some more time till they are done

paneer delight

Ingredients
Paneer grated...............................1 cup
Coconut (raw) finely grated.........1 cup
Dry petha. grated..........................3/4 cup
Cardamom powder.......................1/2 tsp
Almond.cashewnuts finely chopped .. 2 tbls
Raisins.................................................to garnish
rooh afza. ............................................1tbls
Method
Mix all the ingredients properly  except raisins and give them round or oval shape .garnish with raisins

jhaal muri

Ingredients
Puffed rice.....................................2 cup
Onion finely chopped   ............     1 medium sized
Green chilli finely chopped. .........1
Corriender leaves.chopped......... 1 tbls
Tomato finely chopped. ................1 (optional)
Salt.... ..............................................to taste
Chaat Masala ...............................1 tsp
mustard oil...................................2 tbls
Method
Keep puffed rice in a bowl and add all the ingredients mix well and serve Imediately

Chicken adraki

Ingredients
Chicken  .....................600 gm boneless
curd.............................1 1/2 cup thick
Ginger paste................3 tsp
salt................................to taste
Kasuri methi. ...............2 tsp
pepper power. .............1/4 tsp
butter.............................2 tbls
corriender leaves.........to garnish
Green chillies ................to garnish cut length wise
Method
Heat kadahi add butter when melted add ginger stir a while add chicken pieces mix well and add curd give a stir  cover and cook for about 20 minutes open and check if chicken is done cook till all the water of curd dries.now add salt .pepper and kasuri methi mix well serve hot .garnish with corriender leaves and green chillis

sprout chaat

Ingredients

Moong sprout................1cup

Onion finely chopped. ...1 small

Tomato finely chopped. .1 small

Corriender leaves finely chopped ...........1 tbls

Curd........................................................2-3 tbls

Tamarind chutney...................................2-3 tbls

Salt,cumin power, chilli power. ..............to taste

Method

Wash sprouts and spread on a plate sprinkle some salt on it then spread chopped onion and.tomato then spread whisked curd and .tamarind chutney now sprinkle some salt.chilli power and cumin powder over it.lastly gas is with Corriender leaves and serve.

easy rajma

Ingredients
Rajma soaked .........................2 cups
Onion roughly chopped.......... .1 cup
Tomato roughly  chopped........ 1 cup
Ginger chopped ..........................1tsp
Garlic cloves peeled...................8-10
Salt..........................................to taste
Red chilli powder.......................1tsp
Haldi power. ...........................1tsp
Dhania powder.......................2 tsp
Dry mango powder                 1tsp
Garam masala.........................1 tsp
oil...........................................2tsp
Whole garam masala
Tejpatta  1-2
Clove     3-4
Pepper  3-4
Cinnamon stick 1-2

Method
Mix all the ingredients except garam masala and dry mango powder in a cooker add sufficient water
Close the cooker and after one whistle slow the flame for 20 minutes then switch off the gas allow the  cooker to cool when open cook till required consistency and now add garam masala and dry mango powder .garnish with corriender leaves and serve .