Bhatura:

    I learnt this recipe 2 years before while I was searching for some other recipe I tried it so many times and it came out well all the time so i thought to share with you all

Ingredients:

1. 2 1/2 cups  maida(all purpose flour)
2. 1/2 tsp baking powder
3. a pinch sodium bicarbonate
4. 1/2  cup yogurt
5. salt 1 tsp
6. sugar 2 tsp
7. corn flour 2 tsp or use powder sugar
8.  2 tbsp oil + oil for frying

Method:

1.     Sift together maida,baking powder,sodium bicorbanate,corn flour in a bowl
2.     Mix salt,sugar with yogurt,add to the flour with enough water knead them into soft dough 
3.     Stretch and knead them atleast for 10 minutes
4.     Again knead them with 2 tbsp of oil make into a ball cover it with damp cloth leave it to rest in warm place for an hour leave them to rise
   
5.     After an hour divide the dough into equal portions make them into small balls apply little oil over the balls let it rest for a while at least 15 minutes
   
6.  Flatten the dough roll them into oval shape
7.  Heat the oil, Deep fry the bhatura in high heat
   

Chole:

   Ingredients:

1.  Chick peas 200 gm soaked over night
2.  Onion  1 medium size
3.  Tomatoes 2 medium size
4. Ginger and garlic paste 1 tbsp
5.  Green chili 2+2 garnish
6.  Fenugreek leaves 1tsp
7. Coriander leaves for garnish
8.  Ginger julienne few for garnish

Masala:

1.     Roasted coriander seeds 1 tsp
2.    Roasted cumin seeds 1 tsp
3.   Cardamon pods 2
4.    Cinnamon small stick
5.    Bay leaf  1
6.     Cloves 2 to 3
7.    Chili powder 1 tsp
8.    Black pepper powder  1 tsp 
9.    Dry mango powder 1/2 tsp
10.    Dry mint leaves 1 tsp
11.    Dry ginger powder 1/2 tsp
12.     Fenugreek leaves 1 tsp

   Grind them all together keep them aside if  we want we can use  store bought Chana masala powder

Method:

1. Cook the chick peas in the cooker by adding pinch of baking soda which makes chick peas very soft(don't forget to drain soaked water) if we want chole to be brown we can even add a tea bag while cooking
2. Chop the onion and tomatoes into very small pieces
3. Take a  frying pan add 2 tbsp of oil fry ginger and garlic paste into brown
   
4. Fry the onion until  golden brown ,add grounded masala fry it for a minute
   
5. Now add chopped tomato fry until oil start to separate add salt and cooked chick peas
6. Add water if the gravy is too thick finally add crushed fenugreek leaves
7.  Garnish with Julienne ginger,fried green chili, coriander leaves

   

1.      Paneer 300 gm
2.      Capsicum  2 medium size
3.      Dried red chili  6 nos
4.      Coriander seeds  1 tbsp
5.      Garlic pods    6 nos
6.      Tomato  3 medium size
7.      Tomato ketchup 1 tsp (optional)
8.      Fenugreek leaves  crushed 1 tsp
9.      Oil 2 tsp 

Method:

•      Crush the red chili and coriander seeds coarsely
•      Cut paneer  into cubes and cut capsicum into squares shallow fry them separately
•      In frying pan add oil once oil is hot add sliced garlic fry them until brown
•      Add chopped tomato and needed salt
•      Cook them until tomato becomes soft and fried nicely add tomato ketchup 
•      Now add chili and Coriander Powder cook for 2 minutes
•      Finally add capsicum and paneer
•      Finish it with fenugreek leaves
•      Garnish with coriander leaves

Ingredients:

1. Paneer 300 gm
2. Capsicum  1 medium size
3. Onion 2 medium size
4. Tomato 2 medium size
5. Red chili powder 2 tsp
6. Coriander powder 2 tsp
7.  Jeera powder 2 tsp
8.  Garam masala 2 tsp
9.  Ginger and garlic paste 2 tbsp
10.  Yogurt  1 1/2 cup
11.  Corn flour 1 tsp
12.  Cream 2 tbsp
13.  lemon juice 1 tbsp
14.  fenugreek leaves
15.  oil and salt as needed

 To marinate:
           

•      Cut paneer, cut capsicum, cut onion into squares 
•      Take 1 cup of yogurt add in it  1 tbsp of ginger garlic paste 
•      And then add 1 tsp of all the dry powder and corn flour 
•      Mix them all together finally add salt and lemon juice
•      Marinate paneer, capsicum and onion in the mixture for an hour
•      keep them in the fridge 

•    Grill the paneer and vegs in the oven 
•    Preheat the oven 100 degree or 80 degree in fan forced oven
•    In the skewers  line  all the marinated vegs and paneer 
•    Line the baking tray with aluminium foil place a grill on the tray now spray oil on the grill
•    Now place the skewers with paneer and veg on the grill 
•    keep the tray in the oven cook until it start to slightly brown keep turning the skewers in      regular intervals 
•    Once finish grilling paneer keep them aside
•    We can also use the  small sides frying pan to fry them 
•    By adding little oil in the pan fry them by turning the skewers

    To make gravy

•  Slightly fry 1 medium size onion and then grind them into smooth paste
•  Cook the tomato in boiling water peel the skin and grind  into smooth paste

•  Mix half cup yogurt with 1 tsp of coriander powder ,1 tsp of jeera powder,1 tsp chili powder,  1 tsp of garam masala beat it slightly and keep it aside
•  Take a frying pan add  2 tbsp of oil  fry ginger garlic paste until brown , add  onion paste fry  them in medium flame until golden brown  ,now add tomato paste fry them  until oil start to  separate

•  Now add the yogurt mixture bring it to boil. Cook the gravy minimum 10 minutes in medium flame and then add fenugreek leaves and turn off heat
•  We can add our grilled paneer and veg in the gravy at last or before serving 

•  Garnish with cream and coriander leaves before serving          

Ingredients:

1.        Paneer  400 gm
2.        Tamato  3 medium size 
3.        Onion    1 medium size
4.        Ginger and garlic paste 1 tbsp
5.        Red chili powder 1 tsp
6.        Garam masala  1/2 tsp
7.        Coriander powder 1/2 tsp
8.        Jeera powder 1/2 tsp
9.        Turmeric powder 1/2 tsp
10.        Full cream  50 ml
11.        Butter    2 tbsp
12.        Fenugreek leaves crushed 1 tsp
13.        Milk 2 tbsp

Masala:

1.      Cashews  10 nos
2.      Whole coriander seeds  1 Tbsp
3.       Jeera seeds 1 tsp
4.       Fenugreek seeds 1/2 tsp
5.       Cinnamon sticks 1/2 inch
6.       Cardamon pods   3 
7.       Cloves  4 to 5
8.       Star anise 1

•    Roast them all together until Cashews start to brown slightly
•    Grind them into smooth powder

Method: