• 1 cup lobia/black eyed beans/cow peas
• 1 tsp ginger paste
• 1 tsp garlic paste
• 1 medium sized onion ( finely sliced)
• 1 medium tomatoes  (make puree of it)
• 2 green chilies sliced
• ½ tsp cumin seeds
• ¼ tsp turmeric powder
• 1 tsp red chilli powder or to taste
• 1 bay leaf
• ½ tsp garam masala powder
• 1/2 tsp coriander powder
• water
• 2 tbsp oil
• 2 tbsp chopped coriander leaves
• salt  to taste

1. Soak black eyed beans 4-5 hours or overnight or for a few hours. Drain and wash it.
2. Boil it with enough water.  Again drain, wash and keep aside.
3. Heat the pan with oil and add the cumin seeds. Fry it till it starts crackle.
4. Add onion, bay leaf and stir till the onion becomes translucent.
5. Add ginger, garlic and saute for minute.
6. Then add tomato puree, chilli powder, turmeric powder, ½ teaspoon salt and coriander powder .
7. Stir and cook the masala till oil comes out.
8. Now add boiled lobia / black eyed beans and stir well.
9. Add 2 cups water or more and cook till all ingredients cooperate together.
10. Add garam masala powder, green chilli and mash about 1 tablespoon peas which give cream texture to it.
11. Check salt, add coriander leaves salt and remove from heat.
12. Enjoy Lobia Masala/ Spicy Black Eyed Peas with roti, chappati, paratha or steamed rice.

Mango Kalakand is very easy recipe with awesome taste. I used fresh mango to make the pulp. Fresh mango pulp has its unique smell. If mango is not in season, you can use canned one. But I will say fresh pulp is preferable. Use of sugar will vary to depend on sweetness of mango and as your taste.

• 1 cup mango pulp

• 1 cup chena/ricotta cheese

• ½ cup sugar

• 1 tablespoon chopped dry nuts

• ½ cardamom powder

Also needs sliced nuts for decoration.

1. To make fresh mango pulp take mango flesh and blend it.

2. Take a non stick pan and add pulp, sugar and cheese.

3. Mix it well with a plastic coated whisk.

4. Stir it constantly because there is chance to burn and cheese needs to mix well with pulp.

5. When mixture is separated from pan, add chopped nuts and cardamom powder.

6. Stir it and remove it from heat.

7. Grease the tray and pour the mixture. Flat it and garnish with sliced nuts. Let it cool down.

8. Cut the mango kalakand in your desire shape and enjoy the flavour of mango.

For mango puree just blend mango. I prefer to make fresh mango puree. But you can use canned mango puree if mango is not available.

• ½ cup semolina

•  1/4 cup ghee

• 3 cups mango puree

• ½ cup sugar or to taste

• ¼ teaspoon cardamom powder

• 2 tablespoon sliced almonds

Also need oil to grease serving tray.

1. Heat the non-stick pan and fry semolina with ghee till it changes color slightly and turns fragrant.

2. Add mango puree, cardamom powder with semolina and mix well.

3. Add sugar and almond. Stir constantly till mixture is separated from pan.

4. Grease tray and pour mango mixture. Flat it up and let it cool down

5. Cut the mango burfi in your desire shape and enjoy the sweetness of mango burfi.

• 1 cup Greek yogurt

• ½ teaspoon chat masala

• ½ teaspoon roasted cumin powder

• 1 teaspoon sugar

Beat yogurt well and add ingredients.Mix again and put it in refrigerator. Serve Raita Chilled.

Tips: If you want to cucumber raita. Grate cucumber and add in Plain raita. Same trick will go with carrot and mix vegetables raita.

When I cook balti chicken, I like to have a hot spicy dish. If you want, you can add bit sugar and less chilli powder. Even if you like, you can add capsicum in balti chicken. Hope you will like this exotic beautiful dish.

• 500 chicken beast fillet

• 1 onion (finely chopped)

• 1 tablespoon yogurt

• 1 teaspoon garlic paste

• 1 teaspoon ginger paste

• ½ teaspoons cumin powder

• 2 teaspoons coriander powder

• ½ teaspoon turmeric powder

• 1 teaspoon chilli powder

• ¼ teaspoon mustard seeds

• ¼ teaspoon nigella seeds(optional)

• 2 medium size tomato

• 2 tablespoons chopped coriander leaves

• 3 tablespoons oil

• 2 small bay leaf

• salt to taste

1. Cut each fillet into 1″ diced approximately even-sized pieces.

2. Cut the tomatoes and blend it with ½ cup water. Keep aside fresh tomato puree.

3. Heat the pan and add oil. Add mustard seeds, nigella seeds and bay leaf. When seeds start cackle, add onion and cook over medium heat until onion becomes tansparent.

4. Add rest of spices, salt and half of tomato puree. Cook it till mixture thickens slightly, about 3-4 minutes and stir occionally.

5. Add chicken pieces and coat well with spices. Cook it till chicken becomes white.

6. Add rest of tomato puree and yogurt and cook it chicken becomes tender and gravy becomes thick. If you want gravy, you can add ½ cup of water.

7. Check the salt and add coriander leaves. Stir it and remove heat.

8. Serve Balti chicken with naan bread.

• 250 grams chicken breast

• 2 tablespoon chopped onion

• ½ teaspoon ginger paste

• ½ teaspoon garlic paste

• ½ teaspoon black pepper powder

• 1 green chillies chopped

• 1 bay leaf

• 1 cardamom

• 1″ cinnamon stick

• ¾ cup mango puree

• ¾ cup thicken cream

• 1 and ½ tablespoon almond flake

• 1 and ½ tablespoon sultana

• Sugar to taste

• Salt to taste

• 3 tablespoons oil

1. Cut the chicken breast into bite size pieces and marinate it with ginger, garlic, black pepper and salt.

2. Heat the pan with 1 tbs oil and fry the chicken till it changes the colour.

3. Remove chicken pieces from the pan and keep aside.

4. In same pan add rest of oil and add cardamom, cinnamon, bay leaf and chopped onion. Fry it till onion becomes soft.

5. Add mango puree, chilli, sultana and salt and bring it boil.

6. Add chicken pieces and 2 more minutes.

7. Add cream and sugar. Check the salt.

8. Cook 2 minutes and remove it from heat.

9. Garnish Mango Chicken with almond flake and serve it with rice or naan.

• 6 slice of white bread

• ¾ cup of paneer/ricotta cheese

• 1 small boiled potato

• 1 small tomato sliced

• ½ medium onion sliced

• 1 teaspoon chat masala

• 2-3 green chilli chopped

• ½ teaspoon lemon juice (optional)

• ½ teaspoon cumin

• Salt to taste

• Oil for deep fry

1. Take boiled potato and peel it. Mash it coarsely and keep aside.

2. In a bowl mix paneer, onion, tomatoes, coriander leaves and all dry ingredients and mix well. Let it marinate for about 2 minutes.

3. In a pan heat 1 tbsp vegetable oil. Add cumin seeds and let it crackle. Add marinated mixture and cook for 2minutes.

4. Add mash potato mixture in the pan and mix well for 2 minutes. Remove stuffing from heat.

5. Cut the brown edges of all the bread slices. Now take one slice of bread on your palm and sprinkle some water from the bowl kept aside. Make both the sides wet but not soggy. Press it gently to remove excess water.

6. Put 2 tbsp of stuffing on the wet bread. And very gently roll the sides of the bread to cover the stuffing. The stuffing should be completely covered. And try to make the seam even.

7. Once the bread roll is even on all the sides, keep it aside and repeat the process with rest of the bread slices.

8. Heat oil in a pan on medium temperature and fry the rolls till those become golden brown.

9. Serve stuffed bread roll with your favourite sauce.

I try to make Hyderabadi Chicken Biryani in simple way. Hope guys will like this.

• 7-8 chicken drumsticks

• 3 cups basmati rice

• 3 tablespoon chopped mint leaves

• 2 tablespoon onion paste

• 2 tablespoon ginger paste

• 1 tablespoon garlic paste

• 1 tablespoon coriander powder

• ½ tablespoon cumin powder

• 1 teaspoon cumin

• 1 teaspoon mace

• 2″ cinnamon stick

• 3 green cardamoms

• 5-6 cloves

• 7-8 black pepper

• 2 bay leaves

• 5-6 green chillies

• 2 tablespoon lime juice

• 2 large onion sliced(fried)

• 1 cup greek yogurt

• ½ cup oil

• ½ cup clarified butter/ ghee

• ½ teaspoon saffron color

• 1 tablespoon sugar

• 1 tablespoon rosewater (optional)

• Salt to taste

1. In a bowl take chicken, ginger, garlic, mint, yogurt, green chillies, pepper, cumin powder, salt, cumin, coriander powder and whole garamasala dry, ½ fried onion, oil and salt. Mix well all ingredients.

2. In a sauce pan bring to boil water, salt and cumin to cook rice. Once the rice is 1st boil. Remove from heat and drain the water. Keep the water.

3. In a thick bottom pan take marinated chicken and spread at the bottom and then add half cooked rice, onion fried, saffron colour, sugar, ghee and left of water from rice less than rice level. Cook it under closed lid for 30min.

4. Open the lid and add rose water. Mix well.

5. Serve hot Hyderabadi Chicken Biryani with yogurt raita.

• ½ cup cornflour

• 1 cup sugar

• ½ cup clarified butter

• 3 tablespoons chopped cashew nuts

• ¼ teaspoon cardamom powder

• Food colour

1. Take a bowl add sugar and ½ cup water bring it to a boil.

2. In a small bowl mix ¾ water and corn flour well so that it does not have any lumps.

3. In a non stick pan add 1 tablespoon of clarified butter and cornflour mixture to it and mix, then turn on the flame very low.

4. When the mixture is thickening, switch off the flame and add sugar syrup little by little and keep mixing to avoid lumps repeat the same till syrup is finished.

5. Turn on the flame and keep mixing the mixture. Now add ghee very slowly keep mixing repeat the same process till the ghee is finished.

6. Now add colour, cardamom powder cook till clarified butter comes out.

7. Add cashew nuts mix well once it comes into thick jelly consistency; transfer it to a greased plate with clarified butter.

8. Let it sets for 1hr and cut into small pieces.

9. Serve Bombay halwa and enjoy the flavour of India.

• 500 grams thigh fillets (cut into bite size)

• 1 tablespoon cornflour

• 1 egg

• 2 tablespoon hot chilli sauce

• ½ teaspoon chilli powder

• ½ teaspoon cumin seeds

• ½ teaspoon black pepper powder

• 2 teaspoon ginger paste

• 2 teaspoon garlic paste

• 4-5 green chillies(sliced and chopped)

• 3 curry leaves

• 1 tablespoon chopped coriander leaves

• 1 tablespoon chopped onion

• ½ teaspoon ajinomoto

• Salt to taste

• 2 tablespoon oil

• Oil for deep fry

• Red food colour

1. Take chicken pieces and pat dry it. Add salt, Aji-no-moto,1 tsp ginger paste, 1 tsp garlic paste, pepper powder-pinch, cornflour and 1 egg and mix well.

2. Heat oil in a frying wok and add chicken pieces few at a time (Do not crowd the pan) and fry until lightly golden brown.

3. Remove chicken pieces on a paper towel and repeat the process with rest of chicken pieces.

4. Heat 2-3 tsp oil in a pan and add cumin and chopped onion, ginger and garlic. Suate till oil is separated.

5. Add chopped chillies, curry leaves, ginger paste, garlic paste, remaining pepper powder, chilli powder, salt, aji-no-moto, red colour and salt. Mix well.

6. Cook for a few minutes add chilli sauce and 1 tablespoon water. Then add chicken to this paste and toss lightly and stir in coriander leaves.

7. Serve chicken 65 hot with roti, naan or plain rice and enjoy the heat.