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I remember reading about this in the times of India and the recipe was quite simple, basically a grilled vegetable sandwich, topped with sweet and spicy chutney along with sev. Apply butter to all the bread slices and keep aside. Approximate preparation and cooking time: 30 minutes Serves: 6 After a few days of cooking simple vegetarian food, my kids start longing for some non vegetarian food and I always end up pampering their taste buds.

This one for instance became popular when introduced at Gupta Chaat Centre. Bread slices: 12 Onions: 2 (cut into roundels) Boiled potato: 1 (big, peeled and cut into roundels) Boiled beetroot: 1 (big, peeled and cut into roundels) (optional) Cucumber: 1 (cut into roundels) Tomatoes: 2 Butter: 5tbsp Cheese slices: 4 Baarik Sev: 1 vati Puris: Few Green coriander chutney: As required Sweet date chutney: As required Chaat masala, lemon juice and chopped coriander leaves: To garnish 1.

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Given a choice, I will eat only the rice from the biryani, but if I do decide to have a chicken piece I’ve always preferred chicken on the bone. Serve hot Approximate preparation and cooking time: 30 minutes Makes: 4 sandwiches Even before I realise, the kids seem to be at home for another half term break, which means more fancy cooking. Cook for a couple of minutes, until the onions are soft. Add the tomato puree, salt, chilli powder and turmeric powder. Approximate preparation and cooking time: 35 minutes Serves: 3-4 Come the summer and the raw mango, mango season, Aam ka panna is one drink that was made without fail when I was growing up. Remove the seed and make a puree with the flesh of the kairis.

Take 5-6 medium sized glasses or glass bowls and start layering. Then add 2 ladles(6-7 tbsp) of white phirni in all the bowls.

Once it comes to a boil, lower the flame cover and cook till the rice is done. Check the sweetness of the mixture, if you want more sweetness adjust it by adding more sugar or condensed milk at this stage.6. Finally add the curry leaves, lemon juice, slit green chillies, ginger juliennes and cook for a minute on high heat. Dish out, garnish with coriander leaves and serve hot with roti or rice.

Add the condensed milk and continue cooking for another few minutes.

This recipe for a boneless chicken biryani looked easy and tempting too. This is what you’ll need To marinate the chicken Boneless chicken: 500gms Ginger garlic paste: 1tbsp Chilli sauce: 3tbsp Chilli powder: 1tbsp Turmeric powder: 1/2tsp Garam masala: 1tbsp Egg: 1 Cornflour: 2tbsp Salt to taste Oil for frying For the Chicken Masala Onions: 3 (chopped) Tomatoes: 3 (chopped) Ginger garlic paste: 1tsp Chilli powder: 1tsp Turmeric powder: 1/2tsp Garam masala: 1tsp Mint leaves: 2 tbsp (finely chopped) Coriander leaves: 3 tbsp (finely chopped) Green chillies: 4 (slit) Salt to taste For the biryani rice Rice: 2 cups Bay leaf: 1 Cardamom: 3 Cinnamon: 1″ piece Cloves: 5 Yoghurt: 3tbsp Coriander leaves: 1/4 cup (finely chopped) Mint leaves: 2tbsp (finely chopped) Green chillies: 3 (slit) Salt to taste Oil or ghee as required Let’s get cooking 1. Marinate it with the ingredients listed under marinade (except the oil) for at least an hour. The weather being all wet and gloomy, a nice and spicy curry would be just the dish to make! Heat some more oil in a pan and fry the ginger garlic paste for a minute. Cook till thick and oil leaves the sides of the pan. Add the prepared kolhapuri powder along with garam masala and mix well. Add the paneer pieces and mix well until all the paneer is coated with the gravy. Bring to a boil, garnish with coriander leaves and serve with naan or roti. Drain out the rice and add it to the tomato/ methi mixture, along with 2 glasses of water and salt. Cover and cook until the rice is done and all the water absorbed. Most times I end up making what everyone else likes, but when I bought the kairis (raw mangoes) this time I had made up my mind that I will make the panna which i missed so much.

To prepare the rice, wash the rice and soak it for half an hour. Garnish with chaat masala, lemon juice and chopped coriander leaves. In a pan add the jaggery along with half a glass of water and heat until the jaggery melts.

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