Swayian With Chocolate And Cream

Ingredients:

• one pack: Swayian
• 2 liters :Milk
• 300 ml: Double Cream
• 1/2 cup :Sugar (as per taste)
• 2 tsp: Coco powder
• 1 tbsp: Butter

Directions:


Fry swayian in butter until they become light brown. Then add milk and sugar into it and boil it until the swayian are cooked. (Note: Don't make swayian too dense. Leave sufficient milk). Blend half of the swayian and put it in a tray to form the first layer. Put it in the fridge to set for two to three hours. Blend the other half of swayian with double cream and use this blended mixture to make the second layer in the tray. Keep aside about five table spoon of mixture (from the second layer mixture) and blend it with coco powder; this will make the third layer on the tray. With all layers applied, put the tray in the fridge for few hours (overnight will be great). Sprinkle some coco powder on the top before serving.

Gandloon Ka Saag

Ingredients:

• 3 bunch : Saag(chopped)
• 6 cloves : Garlic
• 2 tsp : Crushed dreid chilli
• 1 tsp : Salt
• 1 pinch : Asafoetida(hing)
• 1/2 tsp : Turmeric powder
• 2 green : Chillies

Directions:

Wash the saag and put it in a stainer. Fry garlic in a oil (amount you usually use to cook meal). Then add chillies, salt, hing, turmeric powder and green chillies into it. Cover it until all water in the saag dries. Then stir it for some time until you see oil on the sides of the pan. It's ready to serve with (optional) corn flour chappati ...... (one of my favourite dishes).

  

Chicken roast with potatoes

Ingredients:

• 12 medium : Chicken legs(or any part u like)
• 6 baby : Potatoes(peeled)
• 4 tbsp : Yogurt
• 2 tsp : Crushed red chillies
• 1 tbsp : Lemon juice
• 1 tbsp : Vinegar
• 1 tsp : Soya sauce
• 1 tsp : Pomegranate powder
• 1 tsp : Salt
• 1/2 tsp : Turmeric powder
• 2 tsp : Garam masala
• 1 tsp : Garlic powder
• 1 tsp : Tandoori masala
• 1 tsp : Whole corriander seeds
• 4 tbsp : Fresh corriander
• 1 medium : Fresh green chilli

 
Directions:

Put yogurt in a large bowl and mix all the ingredients into it. Then put chicken legs and potatoes in it. Mix well with hands and put it in the fridge for at least three hours. Then preheat the oven for 15 minutes at 230 C. Place the chicken and potato mixture on a baking tray, foil it and put it in the oven for around 1-hr. Check it after half an hour and stir it little bit. Put again in the oven until it is cooked and all the excess water dries. Serve it hot with mint chutney.

Note: If you see that chicken is cooked but there is still some water in it then put the chicken in the oven without a foil until all excess water dreid.
  

Potato Patties (Aloo ki tikyan)

Ingredients (1st step):

• 6 medium : Potatoes
• 2 tsp : Crushed red chilli
• 1 tsp : Salt
• 1 tbsp : Milk
• 1 tsp : Garlic powder
• 1 tsp : Garam masala
• 1 tsp : Corriander seeds
• 1 tsp : Pomegranate powder
• 2 fresh : Green Chillies
• 1/2 tsp : Turmeric powder
• 1/2 bunch : Fresh corriander
• 1 tbsp : Butter or margerine
• 1 medium : Onion(cut in small pieces)

Ingredients (2nd step):

• 4 tbsp : Gram flour
• 1 tsp : Chilli powder
• 1 tsp : Garam masala
• 1 tsp : Corriander seeds
• 1 tbsp : Yogurt
• 1 tsp : Salt (as per taste)
• 2 tbsp : Oil (for frying)

 

Directions:
  

Bake the potatoes in the microwave till they are cooked, or boil them in water. Then remove the skin of potatoes and mash them with hands. Stir fry onion in butter for couple of minutes. Add all other ingredients for 1st step along with stir-fried onion into the mashed potatoes and mix everything well. Make small balls and give it a round flat shape (not very thin). Then add all the 2nd step ingredients in another bowl (except oil), add some water in it and make a paste. Dip the patato patties in the paste and fry them in hot oil in a frying pan. Serve it hot with mint chutney.