Shamim-Recipes

INGREDIENTS Raw Mango                    - 1  Mint Leaves                    - few Sugar  half cup Black salt                         - 1 tsp Cardamom Powder        - 1 tsp Roasted Zeera Power     -1 tsp METHOD Peel raw mango and boil it in water till the mango gets soft, then put the pulp along with water into mixer. Add sugar to the jar and blend it well, put the mixture in a bowl. Now add mint leaves in the same jar along with some water and blend it. Add this mix to the bowl of mango and sugar. Then add black salt, cardamom powder and roasted zeera powder to the bowl and stir it well. put it in the refrigerator and serve chilled, add water accordingly to dilute.

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.

INGREDIENTS Cauliflower florets              1 cup Chopped carrot                   1 cup Red Chilli powder                1 cup Mustard seed powder         1/4th cup Fenugreek seed powder      1 tbsp Chopped garlic                    3 tbsp Salt                                        3 tbsp lemon                                   4 medium size FOR TEMPERING  Mustard seed               1 tsp Zeera                           1 tsp Curry leaves                few Whole Red Chilli         3 Garlic cloves                5 Oil                                1 cup METHOD 1. Wash the cauliflower florets and chopped carrot and let them dry 2. Mix all the dry ingredients in a bowl (red chilli powder, mustard seed powder, fenugreek seed     powder, chopped garlic and salt) 3.Mix dried cauliflower and carrot in the above mixture. 4. Add lemon juice and mix it well. Better to transfer everything in a jar and then shake it, so that the lemon juice coats eac

INGREDIENTS Boiled eggs                   6 Rice                             1/2 kg Onions                         2 Ginger garlic paste      2 tbsp  Tomatoes                     2 Green chillies               4-5 Curd                            150ml Mint                            1 bunch Red chilli powder         2 tsp Turmeric                      1/2tsp Coriander powder       2 tsp Garam Masala powder 1tsp Oil                                4 tbsp Coriander leaves  Salt Bay leaves                     2 no Cinnomon stick             2 pieces Cloves                            3-4 Cardomom                     2 METHOD 1. Heat oil in a pan Add bay leaves and whole garam masala (cloves, cinnomon,cardomom) and fry  then add onions chopped lengthwise.Fry till golden brown and add ginger garlic paste and fry for few minutes. 2.Add chopped tomatoes,greenchillies and mint leaves Fry for some time and add curd ,red chilli powder,coriander powder, tu