Mughlai chicken Biryani

Ingredients:
Basmati rice- 1cup(washed and soaked for about 1 hour)
Chicken- 1cup
Onion- 3medium
Garlic cloves- 6
 Ginger- 1inch
 Cashews- 7-8
 Green chilly- 3
 Red chilly powder- 2tbsp
 Curd- 1cup
 Coriander leaves- few(finely chopped)
 Mint leaves- few(finely chopped)
 Ghee- 3/4 cup
 Saffron- 5-6threads (soaked in cold milk for about 1 hrs)
Almonds- 10(sliced)
Raisins- 2tbsp
Salt to taste
Dry spices
Jeera- 1tbsp
Cardamom- 2
Cloves- 2-
Cinnamon- 1/4"

Method:  
1.Make a paste of one onion, garlic, ginger,green chilli and cashews.
2.Heat ghee in a kadai/wok and fry other 2 onions that have been finely sliced. (till they turn brown)
3.Keep aside the fried onions.
4.Similarly fry the almonds and raisins and keep aside.
5.Now add the chicken pieces to the same ghee and fry well on all sides (till all sides turn brown)
6.Keep aside the chicken.
7.Fry the paste (made earlier) in the same ghee. Add water if necessary.
8.Now put back the chicken pieces, and add a cup of curd.

9.Add salt to taste and more water. Let it simmer for at least 8-10 minutes with lid closed.
10.Crush the dry spices together and add to this liquid.
11.Cook the rice that has been soaking, but make sure the grains do not stick to each other.
12.Once the rice is cooked, layer a heavy bottom pan with the chicken, rice. Then add the onion rings,chopped coriander and mint, almonds and raisins.
13.Layer again with chicken, onion rings and rice.
14.For the final topping, strain and sprinkle the saffron milk evenly.

15.Close the lid and cook it at least 5-7 minutes on very low heat.
16.Serve hot. If you want can put boiled sliced eggs.

Punjabi Samosa

Ingredients:
For The Covering
Maida/All purpose flour- 1cup
Oil- 1tbsp
Lukewarm water
salt to taste
1 tsp oil
For The Filling
Boiled potatoes- 2(grated)
grean peas- 1/2 cup
Green chilli- 2(coarsely crushed)
Garlic- 2 Cloves(crushed)
kasuri methi- 1/4 cup
Chat masala- 1tsp
fennel and coriander seeds- 2tsp(roughly crushed)
Oil- 1tbsp
Salt as per taste
oil for deep-frying

Method:
For the covering
1.Sieve the flour and salt together.
2.Add the oil and knead into a soft dough using enough water.Cover it and keep aside.
For the filling
3.Heat the oil in pan, add the crushed fennel and coriander seeds and after a sec add potatoes and green peas, mix well .
4.Add green chilli,crushed garlic,kasuri methi,chat masala and salt and mix all well.
5.Remove from the flame and Keep aside.

6.Divide the dough into 8 equal portions.
7.Roll out each portion into a  thin big chapati like using a maida.

8.Heat  tava and cook each chapati on both sides for a few seconds.

9.Divide each chapati into two halves and make a cone of each half.
10.Stuff each cone with a portion of the prepared filling.
11.Seal the edges carefully with the help of the flour-water prepared paste.
12.Repeat with the remaining chapatis and the filling to make 16 more samosas.
13.Keep aside samosas  for 10 min
 Tips-you also can keep these samosas without fry in fridge for 2 days.

14.Heat the oil in kadai and deep-fry each samosa till they turn golden brown in colour from all the sides and are crisp.

Veg fried Rice

Ingredients:
Cooked Rice- 2cups
Oil- 1tbsp
Green Beans- 1/2cup(diced)
Frozen peas- 1/2cup
Carrot- 1/2cup(diced)
Broccoli- 1/2cup
Frozen Sweetcorn- 1/2cup
Onion- 1(thin slices)
Garlic- 2flakes(grated)  
Mustard seeds- 1/2tsp  
Black Pepper- 1/2tsp
Ghee- 1tbsp
Salt to Taste

Method:
1.Heat a large pan on medium high heat, add oil.
2.When oil is hot add mustard seeds,its starts pop up then follow by adding
onion,carrots, beans, peas, sweetcorn,grated garlic and broccoli, stir fry for 2 to 3 minutes.
3.Take care that vegetables are not overdone, they should be crisp.
4.Add cooked rice and mix well.
5.Now add pepper powder,salt and ghee and mix again.

6.Cook fried rice for 2-3 minutes and serve hot.

Methi Aloo

Ingredients:
Potatoes- 2(Peeled and cut into cubes)
Methi leaves- 1 bunch(finely chopped)
Onion- 1(finely chopped)
Ginger- 1tsp(grated)
Garlic- 1tsp(grated)
Tomato- 1(finely chopped)
Red chilli powder- 1/2tsp
coriander powder- 1tsp
Sambar powder- 1tsp
Mustard seeds- 1/2tsp
Cumin seeds- 1/2tsp
Oil- 1tbsp
Salt as per taste

Method:1.Put chopped methi leaves in a water and add a pinch of salt and let it rest for a half an hour.Then squeeze out the water from methi and keep aside.
2.Heat oil in a Kadai, add mustard seeds when pop up the add cumin seeds.After that add chopped onion, grated garlic and ginger and  saute for a 5min.
3.Add chopped tomato and saute for 3 min. Add coriander pwd and red chilli pwd and combine. Add the cubed potatoes,salt and little water.Cook for 10-12mins or till potaoes properly cooked.
4.Then add chopped methi leaves and sambar masala.On high flame saute for 4-5min.
5.Serve hot with rotis or paranthas or hot rice.

Rice-Badam Kheer

Ingredients:

Milk -4 cups
Sweetened condensed milk- 400gm
Rice -1/4 cup
Cardamom powder -1/4 tsp
Raisins -20-24
Cashew nuts - 5-6
Almonds- 30
Saffron- a pinch
Rose essence- a drop
Grated coconut- 1/2 cup

Method:

1.Soak rice for half an hour.
2.Soak almonds in hot water, peel the skin and chopped it.
3.In pressure cooker cook the soaked rice(drain the water),milk and chopped almonds for 5-7 min (or cook on slow fire, till rice is soft).
4.A little later as the pressure released from the cooker then open the lid.Mash the rice lightly.
5.Add Condensed milk,grated coconut,cardamom powder,saffron to mashed rice and Cook till creamy.
6.Lastly add a drop of rose essence and garnish it with raisins and cashew.
7.Serve cold.
If required then add sugar otherwise condensed milk is already sweetened.