Green Chicken

Ingredients:

1. 500gms Boneless Chicken
2. 6-7 medium sized Palak Leaves washed and drained or frozen spinach
3. 1 tsp ginger+garlic+green chillies paste
4. 2 tbsp grated dry coconut roasted on medium flame
5. 5-6 cashew nuts/kaju
6. 1 tsp garam masala powder
7. Salt to taste
8. Oil

Method:

1. Cut the boneless chicken into small cubes.Marinate these chicken pieces with the ginger+garlic+green chillies paste for 25-30 minutes.
2. In a mixer or blender grind palak leaves,roasted coconut,cashew nuts with little water.This is the grounded masala.
3. In a pan take oil.Once the oil is hot add the grounded masala.Saute it for 3-4 minutes.
4. Add the marinated chicken pieces and cook on medium heat till the chicken pieces get cooked.
5. The gravy should not be too watery nor too dry.Adjust water accordingly.
6. Add salt as per taste.
7. Once the chicken pieces are cooked ,add the garam masala powder and let it simmer for 4-5 minutes.
8. Remove from heat and serve hot.

Naan

Ingredients:

1. 2 cups all purpose flour/maida
2. 1 tsp dry yeast(if yeast is not available then hot oil can be used)
3. 1 tsp salt
4. 1 tsp sugar
5. pinch of baking soda(optional)
6. 2 tbsp oil
7. 2 1/2 tbsp curd
8. 3/4 cup warm water
9. Butter

Method:

1. In a bowl,dissolve dry yeast and sugar in warm water.Keep it covered for 10 minutes .It should turn frothy.
2. Now in a big bowl take the maida,add salt and baking soda.
3. Add curd and oil in the flour.Mix it properly.
4. Now add the yeast+sugar  water and knead the dough gently.The dough should not be too loose not too tight.
5. Keep it covered for 3-4 hrs.It will rise in its volume after 3 hrs.
6. Take a small portion of dough and roll it into a oval rectangular shape roti.
7. On a medium hot pan or tava,roast the naan on each side until puffed and just browned.Apply butter/ghee on both sides.
8. The naan can also be baked in an oven at 260degree celsius instead of roasting on tava.

Bakarvadi

Ingredients:

 For Cover:

1. 1 1/2 cup maida
2. 1 tbsp besan flour
3. 1 tbsp cornflour
4. salt to taste
5. 1/4 cup oil
6. Water to knead the dough

For inner filling(saran):

 

1. 2 cup roasted besan flour or crushed yellow sev 
2. 1/2 cup grated dry coconut -microwave it for 2 mins and crush it or roast it for 2 mins and then crush it
3. 1 tsp coriander powder
4. 1/2 tsp cummin powder
5. 1/2 tsp fennel seeds powder(badishep powder)
6. 1/2 tsp mango powder(amchoor powder)
7. 1/2 tsp poppy seeds(khus khus)
8. 1/ tsp crushed ginger-garlic
9. 1 1/2 tsp castor sugar(pithi sakhar)
10. 1/4 cup sweet tamarind chutney diluted or tamarind-jaggery paste

Method:

1. Take maida in a bowl.Add besan,cornflour,salt and oil.Mix it properly and then blend it in a mixer.Don't use water at this time.
2. After blending, knead the dough using sufficient water and the cover it for 1/2 hour.
3. Now mix all the ingredients of the filling(saran) properly except the tamarind -jaggery paste.Crush the filling coarsely with hand.
4. Now divide 5 equal proportion both of the filling and the cover dough.
5. Roll one portion of dough into a medium size chapati,spread the sweet tamarind paste all over it.
6. Now spread one portion of filling over it.Gently press the filling all over .
7. Now holding one edge of the chapati carefully roll the chapati along with the saran into rectangular rolls.Seal the edges by pressing it.
8. Similarly prepare other rolls.
9. Now cut small rectangular pieces of each roll.
10. Deep fry them in oil.

Ragda Pattice

Ingredients:

For Ragda:

1. 1 cup whole yellow peas/whole green peas soaked overnight
2. 2 onions chopped
3. 1 tomato chopped
4. 1 tsp ginger garlic paste
5. 1tsp cummin seeds
6. 1tsp mustard seeds
7. 1/2  tsp turmeric powder 
8. pinch of asafoetida(hing)
9. 2 tsp green chillies paste
10. 1/2 tsp red chilli powder
11. 1/2 tsp cummin powder
12. 1/2 tsp coriander powder
13. 2 tsp peanut powder or crushed peanuts
14. 1 tsp sesame seeds
15. oil
16. salt to taste

 For Pattice:

1. 4 boiled potatoes mashed
2. 1 tsp ginger garlic paste
3. 1 tsp green chillies paste
4. 1/2  tsp turmeric powder 
5. 2 slices of bread dipped in water and drained
6. Few coriander leaves
7. salt to taste

 For Garnish:

1. Coriander chutney,Tamarind Chutney
2. Onion chopped
3. Sev
4. Few Coriander Leaves

Method:

For Ragda: 

1. Pressure cook the soaked peas adding 2 cups water upto 3 whistles.
2. Take oil in  a pan.When the oil becomes hot add mustard seeds,cummin seeds,sesame seeds and asafoetida.
3. When they start spluttering add turmeric powder,peanut powder,ginger-garlic paste,green chillies paste.Saute for a 1-2 mins and add chopped onions.
4. When the onions become translucent add chopped tomatoes.Saute for 3-4 mins.
5. Add coriander powder and cummin powder.
6. Now add the boiled peas alongwith the water.
7. Add salt and adjust the consistency of the ragda so that it is not too thick not too watery.
8. Let it boil for 5-6 minutes and then remove from the flame.

For Pattice:

1. In a bowl take the mashed potatoes.
2. Add ginger-garlic paste,green chillies paste,salt,turmeric powder,bread slices,coriander leaves.
3. Mix all together and knead into a dough.
4. Take small portion of dough and make a small ,flat ,round pattice.
5. Similarly make all pattice.
6. On a tava or a flat bottom pan take oil and shallow fry these pattice.
7. Fry them till they turn golden brown on both sides.

For Serving:

1. Take serving plate,put 2 pattice.
2. Pour Ragda over the pattice.
3. Spread little tamarind chutney and coriander chutney over it.
4. Sprinkle chopped onions,sev,coriander leaves over it.