• 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.

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.

• 1 curry cut chicken(10 size)

• 1 medium sliced onion

• ½ teaspoon chilli powder

• ½ turmeric powder

• 1 tablespoon chopped garlic

• 1 teaspoon ginger paste

• 2 teaspoon mustard paste

• ½ teaspoon fennel seeds

• ½ teaspoon nigella seeds

• ½ teaspoon fenugreek seeds

• ½ teaspoon cumin seeds

• ½ cup Greek yogurt

• 4 green chillies

• 4 tablespoons oil

• Salt to taste

1. First roast all seeds (cumin, fennel, nigella and fenugreek) about 30-45 seconds and grind it coarsely.

2. Heat pan with oil and add onion. When onion becomes soft, add chicken.

3. Seal chicken and add garlic, ginger, onion paste, turmeric, chilli powder, mustard paste, mixes spices and salt one by one. Cook it till oil comes out.

4. When oil comes out, add yogurt.

5. Cook it about 15 minutes in closed lid. Stir it occasionally and if it gets dry and add 1-2 tablespoons water. Add green chillies.

6. Check the salt and 1 more minute. Achari chicken is ready to serve.

7. Serve hot achari chicken with roti or parathas.

• 400 grams boneless chicken fillet

• 1 large tomato

• ½ green capsicum

• 1 medium onion

• 4 tablespoons yogurt

• 1 and ½ tablespoons lemon juice

• 1 teaspoon chilli powder

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1 teaspoon chat masala

• ½ teaspoon coriander powder

• ½ teaspoon garam masala

• 2 tablespoons oil

• Salt to taste

• Saffron imitation (optional)

• 1 chopped tomato

• 6 cashew nuts

• 1 finely chopped onion

• 1 teaspoon chilli powder

• 1 teaspoon ginger paste

• 1 teaspoon garlic paste

• 1 teaspoon chat masala

• ½ teaspoon coriander powder

• ½ teaspoon garam masala

• 1/8 teaspoon turmeric

• ½ teaspoon dried crushed fenugreek leaves

• 2 tablespoons oil

• Salt to taste

• 1 tablespoon chopped coriander leaves

1. Cut the fillet, tomato, capsicum, and onion into cube pieces.

2. Take a bowl and add mix all the spices, lemon juice, yogurt, saffron imitation, oil and salt together.

3. Use half of the marination for chicken pieces and rest for vegetables(tomato, capsicum and onion).

4. Keep them in the refrigerator about 1-2 hrs for marination.

5. You can cook in pan or BBQ. Heat the pan on medium high and place chicken pieces. Fry them about 2 minute each or until tender.

6. Add the vegetables and cook them half done.

7. Blend tomato and cashews till make smooth puree.

8. Heat a pan on medium high and add oil. Add onion and fry it till it becomes soft.

9. Add turmeric, ginger, garlic, coriander, chilli powder, salt and garam masala with little bit of water. Cook them till oil comes out.

10. Add the tomato puree and cook them for 6 minute in close lid.

11. Now add chicken, vegetables and fenugreek powder. Let it cook about 2 minute and add cream. Turn off the heat.

12. Garnish with coriander leaves and serve hot with rice, roti or naan.

• 225 grams Indian cheese/paneer

• 100 frozen peas

• 1 chopped large tomato

• 1 chopped medium onion

• 5 cashew nuts

• 1 tablespoon ginger

• 1 teaspoon chilli powder

• ¼ teaspoon turmeric powder

• 1 teaspoon coriander powder

• ½ teaspoon cumin

• ¼ teaspoon garam masala

• ½ tablespoon coriander leaves

• ½ teaspoon dry fenugreek leaves

• 2 chopped green chillies

• 3 tables oil

• 2 tablespoon cream(optional)

• Salt to taste

1. Fry the cheese block with 1 teaspoon oil in a non stick pan on medium heat till it becomes light golden. Cube the cheese in bite size pieces.

2. Add 1 tablespoon oil in same pan and add onion, cashew nuts and tomato one by one. When tomato becomes soft, take off from heat. Let it becomes cool and blend into smooth sauce.

3. Add the rest of oil in same pan and add ginger paste, turmeric, chilli, coriander, cumin and salt. Add 1 tablespoon water and fry them till oil comes out.

4. Add tomato paste and make a simmer. Add fenugreek leaves, fried cheese and 1 cup water and cook 5 minutes.

5. Add peas. When peas are tender, add cream garam masala powder coriander leaves. Check the salt. Turn off the heat.

6. Serve mattar paneer with roti or naan bread.

. 500 grams chicken thigh fillet

. 1 medium onion

. 100grams butter

. 4-5 cashew nuts

. 1 tablespoon garlic

. 1 tablespoon ginger

. 1 tablespoon red chilli powder

. ½ teaspoon coriander

. 1 teaspoon dried crushed fenugreek leaves

. 200 grams chopped fresh / can tomato

. 1½ tablespoon sugar

. 100ml cream

.  2 tablespoon oil

. Salt to taste

How to make:

1. Cut chicken into desirable slices and marinate with half tablespoon ginger paste, half tablespoon garlic paste, salt, half tablespoon chilli powder for at least 10 minutes. Then fry them in oil and keep aside.
2. In that same pan add onion and fry them until golden brown. Then add one by one coriander, cashew nuts, rest of chilli powder, garlic, ginger, tomato, salt and 2 tablespoon water and cook them till everything comes together.
3.  Put the mixture in a blender and make smooth puree.
4.  Now add butter on the pan and pour the puree. Cook them on medium heat.
5. Add the chicken pieces now and cook until chicken becomes tender. Now add the dried crushed fenugreek leaves and cream.
6. Add the sugar and simmer for 2 minutes before serving.