Shamim-Recipes

INGREDIENTS Aloo (potato)         - 1 Besan                     - 1 cup Red Chili Powder  - 1 tsp Haldi                      - 1/4 tsp Baking Soda          -  pinch Corn Starch            - 1 tsp Salt according to taste Oil for frying METHOD 1.Take a bowl and mix besan, red chili powder, haldi, corn starch, baking soda and add water to it and mix well to avoid lumps, the batter should be thin so that it coats slices of potato well. 2. Now make thin slices of potato. 3.Heat oil for frying and when its hot dip each slice of potato in the batter and fry it till it gets cooked.     Serve it with tomato ketchup :)

INGREDIENTS Chicken                    - 1 kg (Cut into 6 big pieces) Red chili powder     - 2 tbsp Ginger garlic paste  - 2 tbsp Lemon                       - 2 Coriander powder   - 2 tbsp Tandoori masala      - 2 tbsp Hung Curd                - 3 tbsp Turmeric powder      - 1/2 tsp Ghee                           - 2 tbsp METHOD 1. Marinate chicken with lemon and red chili powder and let it rest for 1 hour. 2. Then after one hour add ginger garlic paste, coriander powder, tandoori masala, hung curd, turmeric powder, ghee and allow it to rest for 3-4 hours in fridge. 3. Set microwave in barbecue mode and place the chicken on barbecue rack and set the time to  26 min  or you can barbecue manually if you have the equipment. Sprinkle chat masala on top and it goes well with rumali roti and steamed rice.

INGREDIENTS  Puffed rice (murmura) - 3 cup (80 gms) Jaggery                         - 1 cup (260 gms) Ghee                             - 1 tbsp METHOD 1. Dry roast murmura for about few min in slow flame and take it out in a bowl. 2. Add ghee to the pan and add jaggery to the same pan. 3. Cook till the jaggery gets completely melted in slow flame. 4. Now add murmura in the pan and mix it well till each and every piece of murmura is coated with jaggery. 5. Switch off the flame and set it aside for 5 min, then make laddus and let it set for 3-4hrs in room temperature. 6. You can have them anytime. You can also store them in air tight container for 2-3 months.