Learn with recipes

• Chicken 1 kg 12 pieces
• Ginger garlic paste 2 tbsp
• Onion brown ½ cup coarsely grinded
• Turmeric ½ tsp
• Chili powder 2 tsp
• Fennel powder ½ tsp heaped
• Yogurt ½ tsp
• Cumin roasted and crushed 1 tsp
• Clove s 6
• Oil ½ cup
• Salt 1 tsp heaped

• Marinate chicken with salt, chili powder, cumin, fennel powder, ginger garlic and yogurt for 1 hour heat oil add cloves, put chicken with marination, brown onion, cover and cook till done and thick gravy left, serve hot with rice or roti.

How to Begin a Gluten-Free Diet

Ingredients

• Ingredients for choux pastry
• Butter 200g
• Water 400g
• Flour 200g
• Salt a pinch
• Eggs 4 to 5

• Vanilla custard 1cup
• Fresh cream whipped 1 cup
• Ingredients for caramel
• Sugar 1 cup

• Preheats oven at 200C, On a floured board, spread the prepared choux pastry into a thin sheet. With the help of a pizza cutter cut into a 10 inch circle. Transfer the circle to a greased baking tray ,Fill the remaining choux pastry into a pastry bag and pipe a line of choux around the edge of the sheet.
• Next, on a separate greased baking tray, pipe about small puffs.. Bake both sheets for 10 minutes until golden brown in color. Remove from the oven and allow to cool.

• Whip cream and fold in the vanilla custard. Place bowl in freezer for 20 minutes

• Melt the sugar in a saucepan. Heat the sugar until dissolved into a syrup then bring to the boil without stirring and cook until the mixture caramelises, turning a light golden colour.Fill the piping bag with the prepared filling and fill the profiteroles. 
• Now drizzle the liquid caramel on the first layer of profiteroles on the base layer.Pl ace a second round of choux over the first, like build a wall, securing with more caramel Continue in this fashion until all the filled pastries are used. Fill the center of the "wall" with whipped cream and garnish with chocolate curls.

• Almond ground 200 gm
• Icing sugar 100 gm
• Egg yolk 2
• Vanilla essence few drops
• Baking powder ½ tsp
• Butter 2 tbsp
• Flour 2 tbsp
• Milk 4 tbsp
• Salt to taste

• Boil 200 gm almonds and remove their skin.Now grind finely and remove in a bowl, add in 100 gm icing sugar, 2 egg yolks, few drops of vanilla essence, ½ tsp baking powder, 2 tbsp butter, 2 tbsp flour, 4 tbsp milk and salt to taste. Knead to dough and keep aside.
• Now make small balls, make cookies and put in a greased oven proof dish.Bake in a preheated oven on 200 degrees for 8 – 10 minutes.Then remove from oven and serve.

• Mince ½ kg
• Onion 1 chopped
• Ginger garlic 1 tsp
• Water 1 cup
• Bread 2 slices
• Green chilies 2 chopped
• Salt 1 tsp
• Black pepper 1 tsp
• Mustard powder ½ tsp
• Crushed red pepper 1 tsp
• Egg 1
• Dry bread crumbs as required
• Wooster sauce 2 tbsp
• Coriander leaves 2 tbsp
• Oil for frying

• In a pan cook mince with chopped onion, ginger garlic paste, chopped onion, salt and water till tender and dry, mix in the mince, bread slices, green chilies, Wooster sauce, coriander leaves mix well, make oval shape cutlets, dip into beaten eggs coat with dry bread crumbs, fry golden brown.

• Mash ki daal 1 cup
• Moong ki daal ½ cup soaked for 6 hours
• Ginger 1 inch piece
• Crushed red pepper 1 tsp
• White cumin ½ tsp
• Baking soda ½ tsp
• Yogurt 1 kg
• Sugar 2 tbsp
• Salt ½ tsp
• Crushed cumin ½ tsp
• Crushed red pepper 1 tsp

• Blend the soaked daal with ginger, crushed red pepper, cumin and salt, just before frying add soda, beat well, heat oil and fry into small balls till light golden, remove and cool completely then soaked in warm water for 30 minutes, beat yogurt with salt, crushed cumin, crushed red pepper, take 1 cup yogurt, mix with ½ cup milk, wheat add your soaked well pressed dahi baras into the yogurt with milk, put this into a paltter, pour remaining thick yogurt on top, drizzle with khatti methi chatni, garnish with chat masala, crushed red pepper and coriander leaves.