## INGREDIENTS:
- Thick Poha/avil/flattened rice- 1 cup
- 3 eggs
- 1 onion finely chopped
- 2 Green chilli finely chopped
- 1 Medium sized Tomato finely chopped
- 1 Tablespoon finely chopped carrots (optional)
- 1 Tablespoon Groundnuts/Peanuts
- 1/2 Teaspoon Mustard seeds 
- 1/3 Teaspoon Cumin seeds (optional)
- 2 tablespoons Vegetable Oil
- 5-6 Curry leaves
- Salt as per taste
- 1/2 Teaspoon Turmeric powder
- 1/2 Teaspoon Maggie Masala
- 1/3 Teaspoon Cumin-Coriander Powder/ Garam Masala

## STEPS:

- Heat a flat deep pan or a kadhai.
- Add a tablespoon of vegetable oil or mustard oil.
- Add mustard seeds and cumin seeds(if using) and allow it to crackle
- Add the curry leaves
- Add chopped green chillies
- Now add the peanuts and saute for a few seconds.
- Add the chopped Onion and chopped carrots
- Turn the flame to medium to low and use this time to rinse/wash your poha in normal temp. water. Take out the water fully by squizing the poha with light hands. Keep aside the Poha.
- Next add the chopped tomato to your pan and saute well for 30 seconds
- Add Turmeric powder mix everything well
- Add the squizzed poha to the pan and add Salt according to taste.
- Mix everything well
- Keep all the mixture to one side of the pan and make room for eggs now.
- Put a little oil in the emptied space. Break one egg over it. and repeat for all eggs.
- Add a pinch of chilli powder, salt and Cumin-Coriander powder on the indivisual eggs.
- Allow the eggs to cook for 2-3 minutes. 
- When the eggs are little cooked gently cover them with the poha mixture sat at the other end of the pan.
- Gently mix everything. Now you can add a little chopped onion to increase the flavou.
- Add Maggie Masala or Garam masala now.
- Turn off the flame.
- Garnish with chopped coriander leaves and cover the lid for 2 minutes.
- Mix well before you serve hot.


Anda-Poha

Anda Poha  is a quick and mouth watering snacks of India. It is rich with protein, Vitamin D and contain a good amount of Omega 3 Fatty acids along with healthy  carbohydrates, rich in iron, gluten-free.

Authentic Anda Poha: Delicious Indian Snack Made with Flattened Rice and Egg

Butter chicken is one of my all-time favorite dishes. I remember the first time I tasted it – I was in college and a group of friends and I decided to try out a new Indian restaurant in town. We all ordered different dishes, but when the butter chicken arrived at our table, it looked so creamy and delicious that I just had to try it. And let me tell you, it did not disappoint. The tender, succulent chicken was coated in a rich, buttery tomato sauce that was bursting with flavor. I was hooked from the first bite.

Since then, I have made it my mission to perfect my own butter chicken recipe. I have experimented with different marinades, spice blends, and cooking methods, and after many trials and errors, I have finally landed on the ultimate recipe. The secret, I have found, is to use plenty of aromatic spices and a good amount of butter and cream to give the sauce its signature richness.

I hope you enjoy this recipe as much as I do. Whether you're a fan of Indian food or just looking for a new and delicious meal to try, I think you'll find that this butter chicken recipe is worth the effort. So gather your ingredients, roll up your sleeves, and get ready to indulge in one of the most delicious dishes you'll ever taste. Trust me, it's worth it
!

## INGREDIENTS

- 500 grams chicken (cut into small pieces)
- 1 cup plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons red chili powder
- 2 tablespoons garam masala
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon fennel seeds
- 1 teaspoon mustard seeds
- 1 teaspoon fenugreek seeds
- 4-5 green cardamoms
- 4-5 cloves
- 4-5 peppercorns
- 1 inch cinnamon stick
- 1 bay leaf
- 4 tablespoons butter
- 4 tablespoons oil
- 1 cup heavy cream
- Salt to taste

 ## INSTRUCTIONS 

- In a large bowl, combine the chicken, yogurt, lemon juice, ginger paste, garlic paste, red chili powder, and garam masala. Mix well and marinate for at least 30 minutes (preferably overnight).
- In a separate pan, dry roast the cumin seeds, coriander seeds, fennel seeds, mustard seeds, fenugreek seeds, green cardamoms, cloves, peppercorns, cinnamon stick, and bay leaf until fragrant. Grind the roasted spices into a fine powder.
- In a pan, heat the oil over medium heat. Add the ground spice mixture and sauté for a few minutes.
- Add the marinated chicken and stir to coat it in the spice mixture.
- Add salt to taste and stir.
- Reduce the heat to low and simmer for 10-15 minutes, or until the chicken is cooked through.
- Add the butter and cream and stir until well combined.
- Serve the butter chicken hot with roti or rice. Enjoy!

Butter Chicken

A classic Indian dish made with tender pieces of chicken cooked in a rich and creamy tomato sauce. Flavored with aromatic spices and finished with a generous amount of butter and cream.

The Ultimate Butter Chicken Recipe: Rich, Creamy, and Delicious!

## INGREDIENTS
- 2.5 cups whole wheat flour (atta) 
- 1/2 Teaspoon salt or add as required
- Water add as required
- Ghee(clarified butter) add as required, for roasting, can use vegetable oil also

## STEPS
- In a large mixing bowl, take 2 cups water. Add salt to it. Then add whole wheat flour.
- Mix well using your fingers like spatula. 
- After doing like this for 2 minutes add water in portions and begin to mix and knead the dough.
- Make the it a soft and pliable dough. 
- Add more water if required while kneading. 
- Cover the dough with a clean cloth or lid and keep it  aside for 20-30 minutes.

## PREPARATION
- Pinch out a ping-pong ball size dough from the dough. 
- Firstly mold it like a ball using your hands.
- Then, flatten and dust with some flour.
- Sprinkle some flour on the working surface where you are going to roll the dough ball.
- With a rolling pin, roll into a circle of about 4 inches diameter.
- Grease some ghee on the dough circle. Fold into a half.
- Here also grease some ghee on the side.
- Fold sideways and here you will get a triangle shaped fold
- Dust some flour on the folded triangle and begin to roll the triangle until you get the desired size.
- Don't make it more thin like paper, keep it as thinck as a normal dining table coaster.

## FOR PAN FRYING
- Heat a griddle or flat pan until it's really hot. 
- Lower the heat to medium to high and place a paratha on the griddle, and wait until bubbles appear, approximately in 1 minutes.
-Flip over the paratha and lightly brush some oil on the surface. 
- When the bottom side is cooked and golden-brown spots appear, flip over once more and cook for a few more seconds or until golden spots appear. You can brush some more ghee to make it more yummy.
- Repeat with rest of the dough
- Serve rightaway 


Paratha

Paratha is a famous Indian breakfast recipe.

Paratha or Parotta

## INGREDIENTS
- Split Moong beans/dal 1 cup
- 1 small size tomato, chopped 
- 1 inch of peeled and finely chopped ginger
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon of green split green chillies or red chili powder or cayenne pepper
- 1 Tablespoon ghee or any cooking oil
- 1 pinch Asafoetida powder (optional)

## METHOD
- Dry roast the split dal on a medium flame for 2-3 minutes. It brings out aroma of the dal to the surface.
- Rinse the dal well
- Add it to a saucepan with 2 1/2 cups water. Allow to soak for 30 minutes.
- Add tomato, salt and turmeric powder to it
- Bring the dal to a boil on high flame, then cover the lid and cook until the dal beans are very tender and mixture has thickened, usually 15 to 20 minutes. 
- If necessary, add more water, and stir.

## TADKA
- Heat ghee or oil in a small saucepan 
- When hot add cumin seed and chillies. 
- Add Asafoetida powder and grated ginger, stir for 2 minutes without burning
- Pour this mixture on the cooked dal 
- You can add some chopped coriander leaves on top and serve with rice, or roti 

Split moong dal

Split Moong Dal is used as a side dish in Indian cuisine or it can be used as a soup itself . It is a super tasty and easily digestible dish prepared without any hassle.

Split Moong Dal

## INGREDIENTS
- 1 pound of whole boiled and peeled potatoes
- 2 tablespoon finely chopped onion
- 2 tablespoons ghee or oil
- 1 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1 green chilly finely chopped
- 2 cups water
- 1 teaspoon salt
- 1 teaspoon turmeric
- 1/3 teaspoon red chilli powder or black pepper powder (optional)

## PREPARATION
- To boil the potatoes, pierce them with a knife once or twice if they are very big, place them into a deep vessel or saucepan and pour normal temp water so that the water is an inch above the potatoes.
- Add a pinch of salt to the water. Cover the saucepan and bring to a boil, then lower the heat to medium. 
- After 25 minutes test if the potatoes are done. A sharp knife should easily go through the potato. That should not be overcooked, some bindings should be there. Drain and set aside.

## METHOD
- Heat a medium-sized pot on medium heat. 
- Add ghee to it 
- When it melts, add cumin seeds and mustard seeds and allow them to splutter.
- Add the remaining spices to it.
- Add the cooked potatoes to the pot and mix well
- Break and smash them apart when you mix. But don't overdo it.
- Add water to the pot. Raise the flame to high to bring curry to a boil, then reduce the heat to the medium flame and simmer for 5 minutes.
- You can add more water to adjust the curry to your desired consistency. 
- Garnish with cilantro and serve as a soup or as a side dish with roti or naan.


Aloo Soup

Simple Aloo curry or Potato soup is very easy and quick to make. It doesn't require a lot of ingredients and it can be used as a soup or as a side dish.

Simple Aloo Curry 

## INGREDIENTS
- 1 cup white unscented rice
- 1 cup grated coconut or dessicated coconut
- 2 tablespoon ghee (clarified butter)/ butter or any cooking oil
- 1/4 teaspoon salt
- A pinch of baking soda.

## PREPARATION
- Wash and soak the rice in a deep vessle for approximately 7-8 hours
- wash the rice again and put in blender
- Add the coconut to the bleder and add 1/2 cup of water
- Make a fine paste, add water to make a pancake like consistency
- Add salt 1/4 teaspoon or according to taste
- Add a pinch of baking soda to the batter and mix well
- Cover the batter and keep it for 2 hours

## STEPS
- Place a pan, preferably kadai on stove 
- Heat it with medium flame
- Grease the surface with ghee or refined oil or ghee with a spoon or brush
- Pour a ladle full of batter in it and cover it with a small lid just to cover our pitha/ pancake and not the full pan.
- Sprinkle water to the edge of the cover so that water can seep into our pitha 
- Cook for 2 minutes
- Remove the lid and gently remove the pitha with a smooth spatula(chances of breaking it are high so be careful)
- Likewise, repeat the same for other loads
- Serve the pithas hot and fresh with cooking cream, milk and sugar combined or individually as you like.

Chitau Pitha

Chitau Pitha is a kind of soft pancake made with rice and coconut. It's a traditional Odia recipe usually made on the occasion of Chitalagi Amavasya.

## INGREDIENTS
- 2 big Tortillas 
- 3 boiled eggs peeled and roughly chopped in big chunks.
- 1 boiled potato peeled and roughly mashed
- 1 small onlion sliced vertically in long and with 1 cm thickness.
- 1/2 medium tomato sliced like mentioned above
- 1/2 teaspoon ginger garlic paste or grated ginger and chopped garlic of the same quantity
- 1 teaspoon chopped green chillies 
- 1/3 teaspoon cumin seeds/ black mustard seeds 
- 2 teaspoons oil 
- 1/4 teaspoon turmeric powder
- 1/4 teaspoon red chilli powder
- Salt according to taste
- 2 teaspoons tomato ketchup

## STEPS
- In a flat pan, add 1 teaspoon oil
- Add cumin seed/black mustard seeds
- When spultter, add the chopped green chillies, onion, and ginger garlic paste/ crushed to it
- Saute for 2 minutes
- Add trumeric powder and red chilli powder 
- Add roughly mashed boiled potato, sprinkle salt both for potato and eggs at this time
- Add sliced tomato
- Combine all the spices to the mashed potato well
- Sprinkle some Indian meat masala or any curry powder available
- Now, add the chopped boiled eggs and mix well with a smooth hand
- You can add some chopped cilantro at this step and turn off the flame

## FOR THE WRAP
- Heat up a flat pan or tawa 
- Add 1/2 teaspoon oil and brush it to the entire surface area
- Place one store brought Tortilla on it
- When you see some bubbles on the tortilla,flip the sides
- Now brush some litte oil to the other side too
- In 1-2 minutes bothe sides will cooked properly (a big bubbles or few little bubbles visible)

## FINAL STEP
- Place the wrap in flat plate. 
- Add 1 teaspoon tomato ketchup and brush to one entire side of the tortilla
- Place our egg potato mixture in a line viertically in the middle
- Roll the tortillla tightly to make a perfect roll with the mixture inside
- You can put the roll in pre heated Panini press for 1 minutes or serve just like that hot.

Egg roll-1

My instant egg roll is little different from Indian street food style egg rolls. It is prepared in very less time and has a filing of mashed potato and boiled eggs

Instant Roll with Eggs and Potato filling

## INGREDIENTS
- 200gm Paneer(Indian Cottege Cheese) 
- 1/2 Capscicum medium size
- 1 Tomato
- 1 Onion

## FOR MARINATION
- 1 cup Hung Curd
- 1 inch Giner
- 7-8 cloves of Garlic
- 1/2 Teaspoon Kasoori Methi (dried fenugreek leaves)
- 1/2 TeaspoonGaram Masala
- 1 TeaspoonRed Chilli Powder
- 1/2 Teaspoon of Tandoori Masala
- 1 Teaspoon Chat Masala: 1 tsp
- 1-2 Tablespoon Oil
- Salt according to taste
- Green Chutney, coriander leaves for For Garnish/Serving

## COOKING EQUIPMENTS
- 4 wooden skewers

## PREPARATION
- Take 1 cup hung curd in large bowl and whisk it properly.
- Make a fine paste of Ginger and Garlic.
- Chop the Paneer and Vegetables in a bite size cubes.

## STEPS
- Add all the marination ingredients and the hung curd in a mixing bowl
- Mix well. Add Paneer and the veggies (tomato, capsicum and onion)
- Coat the cubes with the mixture with hand properly so all the mixture can properly coats them.
- Keep this marinated paneer in the fridge at least for 1 hour to 3 hours. Better if you can keep it in fridge for overnight as well.
- After a good waiting period take the preparation from fridge.
- Preheat broiler and brush a broiler pan lightly with oil.
- Divide paneer and veggies among skewers (5-6 cubes per skewer), leaving an 1/8-inch space between cubes, and arrange about 5 skewers across the pan. 
- Broil the paneer and veggies about 4 inches from heat, turning over once, until browned in some spots and just cooked through, It will take not more than 9 to 12 minutes.
- Select grill option and grilled it for 12-15 min till your corner of paneer starts golden and crisp.

## MY TIPS
- You can use wooden skewer as well just keep then in water for 1 hour before using which will prevent to burning skewers.
- Better if you use steel skewers 
- You can add a spoon of  Besan/Gram flour which gives the dish a crunchy texture.
- Serve with some sliced lemon and green chutney

Chicken Tikka

In terms of Indian cooking, tikka means to cubes of paneer or veggies cooked on skewers. It's a very popular dish with a variation called Tikka Masala where there is a sauce/gravy with the chunks.

Paneer Tikka

## INGREDIENTS
-   800gm Chicken
-   2 large Onions
-   7-8 Garlic cloves
-   4 Green chillies.
-   1 inch Ginger
-   2 large sized Tomatoes
-   2 medium sized potatoes
-   4 Table spoon Cooking oil (preferably Mustard Oil)

## SPICES AND HERBS
- 4 cloves 
- 4 green cardamom
- 1/4th inch of mace
- 1/4 of a black cardamom
- 1 inch of cinnamon stick
- 2/3 Teaspoon Salt (according to taste)
- 1/3 Teaspoon Turmeric powder (Haldi)
- 1/2 Teaspoon Red chilly powder
- 1.5 Teaspoon Coriander powder
- 1/3 Teaspoon Meat masala
- 1/2 Teaspoon Garam masala powder
- 1 small bunch of Coriander leaves

## PREPARATION
-   Chop the chicken into medium pieces, 2 inch each preferably
-   Wash and clean the chicken and keep aside
-   Add 1/2 tablespoon of mustard oil, 1/2 teaspoon of turmeric, and 1/2 teaspoon of salt and marinate the chicken pieces.
-  Cover this chicken marinade and rest for atleast 30 mins to one hour.
-   Make a fine fresh paste of ginger and garlic.
-   Chop the onions (length-wise)
-   Chop Green chillies
-   Chop tomatoes into fine pieces
-   Chop potatoes into medium sized cubes.
-   Chop fresh coriander leaves.
-   Make a course powder of cloves, green cardamom, mace, black cardamom and the cinnamon stick

## STEPS
-   Heat the mustard oil in a pan and put it on a medium heat for 2 minutes.
-   Add the course spices powder mentioned above
-   Add the onions, and slit green chillies to the oil, and fry until the color changes to golden brown.
-   Keep the heat on medium high.
-   After 5 minutes of stiring, add ginger and garlic paste, and keep frying.
-   Add turmeric powder and red chilly powder, when the onions are soft and mushy.
-   Fry the mixture on medium to high, making sure its not sticking to the bottom of the pan.
-   You can cover the pan with a lid to fasten the process a bit.
-   In about 10 minutes, when the onion and ginger garlic mixture is well cooked, then add chopped tomatoes.
-   Mix well and cook it with the lid covered.
-   Keep frying it until the mixture is not watery. It should become a bit dry.
-   Make sure to keep checking every 2-3 minutes to make sure the mixture is not sticking to the bottom of the pan.
-   When the mixture is done, we will add meat masala, coriander powder, and a bit of chicken kadahi masala, a bit of garam masala and mix it well.
-   We will cook it well and keep stirring it, until the oil separates from the mixture.
-   When there is almost no water in the mixture, then we will add chicken and potatoes and mix it well.
-   Make sure to keep it on high heat (but be sure that it shoud not burn)
-   And now we have to keep stirring it every 2 mins making sure the gravy is not sticking to the bottom of the pan.
-   Once the water dries up and potatoes are a little cooked, now we will add some salt according to taste, and about 1.5 cups of water.
-   Mix it well, cover the lid and cook it on a low-medium heat until gravy thickens and potatoes are well cooked.
-   You can adjust with more hot water as per the consistency you like
-   Now we can add a little more garam masala.
-   Add chopped coriander leaves on top, and mix it well.

Chicken Curry

A typical curry from the Indian subcontinent consists of chicken well cooked in a blend of spices and onions, ginger, garlic, tomatoes 

Hearty Indian Dinners: Delicious Recipes for the Whole Family | Page 2