Popcorn Chicken

Ingredients for 1st method:
Boneless chicken – 250g (cut in 1 inch cubes)
Paprika powder – ½ tsp
Black pepper powder – ½ tsp
Mustard powder – ½ tsp
Salt – ½ tsp
Mix all above ingredients in chicken and leave for 10 to 15 minutes.

Ingredients for 2nd method:
Self raising flour – ½ cup
Salt – ½ tsp
Egg – 1
Oil – 1 tbsp
Milk – as required
Self raising flour – for rolling (as required)

Method:
In a bowl add flour, egg, salt, oil and make smooth batter with milk. Now add marinated chicken in this mixture and mix well. Then roll chicken pieces in dry flour then deep fry until golden brown. Serve with fries and ketchup.
If any one who could not find self raising flour, then add ½ tsp baking powder and ¼ tsp salt in ½ cup plain flour.

Chilli Mutton Masala

Ingredients:
Mutton – ½ kg
Ginger garlic paste – 2 tbsp
Lemon – 2
Green chilli – 6
Red whole chilli – 10 (grounded)
Freshly ground black pepper – 1 tsp
Yogurt – 4 tbsp
Oil – as required
Salt – to taste
Fresh coriander – 1 tbsp

Method:
Take a pan, put mutton, yogurt, salt and ginger garlic paste and let it cook until the mutton is done and the water dries. Then add red chilli, black pepper, chopped green chilli and oil and fry well. When the mutton is done, squeeze lemon juice and add chopped fresh coriander and cover it for 5 minutes. Serve with green chilli, lemon and naan.

Stuffed Dates with Almond Paste

Ingredients:
Almond powder – 100g
Icing sugar – 200g
Dates – as required
Egg white – as required

Method:
In a bowl, add almond powder and icing sugar and mix well. Then make a bit hard dough with egg whites. Now make portions of this dough and add different colours and mix well. Then put it in the fridge for 10 minutes. Remove seeds from dates. Then shape the dough like seeds and fill the dates.

Frying Pan Pizza

Aloo Ki Tikiya Wali Chana Chaat

Ingredients for Chaat:
Chickpeas – 500g
Red masoor lentil – ½ cup
Baking soda – ½ tsp
Red crushed chilli – 1 tbsp
Dry ginger ground – 1 tbsp
Sugar – 1 tsp
Tamarind sauce – to taste
Fried and ground cumin seeds – 1 tbsp
Green chilli – 4 to 5
Fresh coriander – 2 tbsp
Sliced onion, chopped coriander, chopped mint, chopped green chilli, tamarind sauce and lemon juice – for garnishing

Method:
Soak chickpeas for 3 to 4 hours. Then wash them and put in pan with lentil, cook until half done. Then add soda and cook until done completely. Now add salt, red crushed chilli, dry ginger powder, sugar, tamarind sauce, fried cumin seeds, chopped green chilli and chopped coriander, mix well and remove from fire.

Ingredients for potato kebab:
Boil and mashed potato – 4 to 5
Rice flour – 4 tbsp
Chopped green chilli – 3
Chopped coriander – 2 tbsp
Red crushed chilli – 1 tbsp
Ground mustard seeds – 1 tbsp
Lemon – 2
Oil – 2 tbsp
Salt – to taste
Chopped mint – 1 tbsp

Method:
Mix all above ingredients in mashed potato and make kebab with the help of oil. Fry kebab on skillet with 2 tbsp of oil. Remember don’t use egg for frying.

Ingredients for tamarind sauce:
Tamarind – 250g (soak in 1 ½ cup of water)
Fried and ground cumin seeds – 1 tsp
Ground dry ginger – 1 tsp
Black salt – 1 pinch
Red chilli powder – 1 tsp
Salt – to taste

Method:
Strain tamarind and add salt, fried cumin, ground ginger powder and red chilli, cook for 5 minutes and remove from fire. Now mix black salt.

Serving suggestion:
In a serving dish, arrange kebab, then chana chaat, then remaining kebab, then onion sliced, chopped coriander, chopped mint, chopped green chilli, tamarind sauce and lemon juice.

Mutton Chops Tikka

Ingredients:
Mutton chops – 1 kg
Raw papaya paste – 1 tbsp
Salt – 1 ½ tsp or to taste
Yogurt – 4 tbsp
Ginger paste – 1 tbsp
Red chilli powder  – 1 tbsp
Garam masala powder – 1 tbsp
Lemon – 4 tbsp
Oil – 4 tbsp

Method:
Ponder chops, then apply ginger paste, raw papaya paste and oil and leave them for 3 hours. Then add salt, red chilli powder, yogurt and garam masala. Now take a pan and fry chops till water dries and chops done. Then on high heat fries them for brown colour. Then give smoke of a charcoal. Serve with raita and green salad.

Chinese Pakoray

Ingredients:
Cabbage – 1 cup (julienne cut)
Gram flour – 1 cup
carrot – 1 (julienne cut)
Potato – 1 (grated)
Spring onion – 1 thinly chopped
Onion – 1 (cut in julienne)
Red crushed chilli – 1 ½ tsp
Cumin seeds – 1 tsp
Salt – 1 tsp or to taste
Green chillies – 6
Baking soda – ¼ tsp
Fresh coriander – 2tbsp
Turmeric powder – ¼ tsp

Method:
Take a bowl and put all spices along with gram flour and make a smooth better. Then add all vegetables and mix well. Put oil in a wok. Drop small portions of the batter into the oil with your fingers and deep fry on medium heat till golden and crisp. Drain and place them on an absorbent paper. Serve with mint chutney.

Pizza Pie

Ingredients for Dough:

Flour – 2 cup
Yeast – 1 tbsp
Salt – ½ tsp
Sugar – 1 tbsp
Eggs – 2
Soak yeast in 4 tbsp of water, until it becomes frothy. Then mix dry ingredients with yeast and eggs and make smooth dough. Leave until it doubles.

Ingredients for Filling:
Boiled chicken – 250g
Salt – ½ tsp
Garlic chopped – 1 tsp
Red crushed chilli – 1 tsp
Chopped tomato – 1
Chopped onion – 1
Cream – ½ cup
Ketchup – ½ cup
Oregano – ½ tsp
Lemon juice – 2 tbsp
Mushrooms – 4
Mozzarella cheese – ½ cup
Capsicum chopped – 1 Chopped
olives – 10
Method:
In a bowl, put all above ingredients and mix them well. Now divide pizza dough in 2 parts. Roll 1 part, then put on greased pie pan, fix it. Then pour chicken mixture and spread evenly. Now roll second part of dough and cover mixture with this. Prick with fork, apply egg with brush and bake in preheated oven on 150 degree for 15 minutes. Yummy pizza pie is done.

Burns Road Ki Dahi Phulki

Ingredients:
Moong lentils flour – 1 cup
Soda by carbonate – 1½ tsp
Water – ½ cup or as required
Salt – ½  tsp
For yogurt:
Yogurt – 1kg
Caster sugar – ½  cup
Salt – ¼ tsp

For dahi phulki masala:
Whole red chilli – 25
Cumin seeds – 2 tbsp
Black salt -  1 tsp

Method:
For dahi phulki:
In a bowl mix together moong lentils flour, soda and water.  Mix very well with hands, keeps for 10 minutes. Then heat oil in a wok and drop little balls into oil and fry on slow fire. When slightly brown remove and again put them back to fry on high flame to a golden brown. Remove in a tray and leave them to cool. In another pan add water with salt, put in the fried balls, let them soaked for 1 hour. Then squeezed out water from balls and put directly into yogurt mixture.

For yogurt mixture:
Strain yogurt in a muslin cloth, well and mix with half cup of caster sugar and ¼ tsp salt.

For dahi phulki masala:
Roast whole chilli and cumin seeds separately on low flame. Now grind them together granular not powder form. Mix salt in the end.

Sprinkle dahi phulki masala over and then serve.

Crispy Aloo Chaat

Ingredients:
Boiled potato – ½ kg (cut in cubes)
Spring onion – 1
Garlic paste – 1 tsp
Fresh coriander – as required
Green chilli – 5
Chaat masala – 1 tsp
Red crushed chilli – 1 tsp
Tamarind pulp – ½ cup
Red chilli powder – 1 tsp
Salt – 1 tsp
Black pepper powder – ¼ tsp
Oil – ¼ cup
Samosa pattian – 1 dozen (cut in strips and deep fry until golden and crispy)

Method:
In a pan put oil and garlic paste, fry a bit then add salt, red chilli powder, red crushed chilli, black pepper and chaat masala, after 1 minute add potato and mix them well. Now add tamarind pulp, mix and pour in serving bowl. Now sprinkle chopped green chillies, chopped fresh coriander and chopped spring onion. Then serve with samosa pattian.