Falafel ( traditional middle- eastern snacks ,  this recipe has my take in this time )

 Ingredients -

 (about 2 cups) dry chickpeas/garbanzo beans

1 small onion, roughly chopped

1/4 cup chopped fresh parsley 

3-5 cloves garlic (I prefer roasted)

1 1/2 tbsp flour

  salt - to taste 

2 tsp cumin

1 tsp ground coriander

1/4 tsp black pepper

dry roasted red chili 2nos

 cardamom - 3 whole pieces 

Vegetable oil for frying

 1 tsp dry roasted seasame

1/4th of dry coconut                    

RECIPE - 

Pour the chickpeas into a large bowl and cover them by about 3 inches of cold water. Let them soak overnight.

Drain and rinse the garbanzo beans well. Pour them into your food processor along with the chopped onion, garlic cloves, parsley, flour, salt, cumin, ground coriander, black pepper,  red chili ,  coconut , seasame seeds and cardamom. 

make a rough coarse mix of the ingredients  , make them into medium size round balls 

fill the pan 1/4 th with vegetable oil ,  let it smoke it medium heat , when oil is hot enough put the falafels in oil fry then golden brown each sides .

take them out in dry napkin to soak up excess oil 

serve with tahini sauce or green coriander chutney 

or put inside a bread with cucumber salad & chutney 

serve hot 

                                   KASHMIRI DUM ALOO ( Cooked in dum pukht method )


                                           For four portions
Ingredients --

                          1) Small sized Potato - 400 gms
                         
                           2) Curd ( Stirred well )- 200gms

                           3)  Ginger ( 1 & 1/2 inch ) - paste

                           4) Nutmeg - 1/2 or small 1 nos

                            5) Mace -    1 nos ( flower )

                            6) Black cardamom - 2 nos

                             7) Coriander powder- 2 tsp

                              8) Kashmiri Red Chilli pdr - 1 tsp

                               9) Kasuri methi -                 1 pinch

                              10) Coriander leaves -          1 bunch

                                11) Tomato ( large )  -          paste

                              12)    salt & sugar               -    To taste

                              13 ) Honey                           - 1 tbs

                               14) oil                                   - to cook

                                15 ) Turmeric pdr                  - 1/2 tsp

                                 16) Cumin seeds                 - 1/2 tsp

                                17 ) asafoetida                      - a pinch
                           
                                18) powder of light roasted Cumin & Fennel - 1/2 tsp



Recipe - 1) Boil or pressure cook the potatoes ( 3 cities enough ) till they are tender . now peel the potatoes , put pinch of salt & turmeric in the potatoes marinate well . keep aside .

              2) Lightly roast nutmeg , mace & black cardamom , now grind them into fine powder .


              3) Heat oil in a pan now lightly fry the potatoes let them turn light brown in both sides , take them out drain excess oil in a napkin ( if any ) .

             4) take curd in a bowl stir it well make sure no lump in the curd , add ginger paste , coriander powder ,  nutmeg , mace , cardamom powder , sugar , salt , kasoori methi , red chili powder, tomato paste, turmeric   in the curd mix it well now marinate potatoes with the mix , keep aside for half hour .

             5) heat oil in a think bottom Handi or pan  add cumin seeds add the potatoes , add little water
                  cover the pan , shimmer the oven , let it cook slow till the oil leave the curry & taste if needs salt or sugar & curry is done .

             6) before taking of the oven add pinch of asafoetida , honey , & cumin , fennel powder ..

              7) garnish with chopped coriander & serve hot with white rice or bread .
             

This Chicken Recipe can be taken as snacks or as side dish with any Chinese meal


                                               Fried Chicken marinated with tea & orange juice




Ingredients -    1) Chicken ( boneless , cut in even medium size) - 200 gms

                        2) Orange ( fresh orange juice )                          - 2 nos .

                         3) tea leaves ( good quality tea )                         - 3 tsp

                         4) Egg ( for marination )                                      - 1 nos

                          5) cornflour ( for marination )                               - 2 tbs

                           6) garlic & pepper corn ( paste)                           - 1/2 tsp

                           7) Fish sauce ( optional )                                       - few drops

                           8) Sugar                                                                - 1 tsp

                            9) salt                                                                    - to taste

                          10) oil                                                                       - to fry


Recipe - 1) wash & clean chicken well , now marinate it with orange juice , tea leaves , garlic & pepper paste , with dash of fish sauce salt & sugar , cornflour & egg , keep it aside or in freezer for about 45 mins to an hour .

               2) heat oil in a pan  put chicken pieces in that fry till they are golden in color , take out in paper napkin to soak up excess oil .

                3) serve them with salad & chili vinegar dip ( to make this dip take vinegar in a bowl add fresh green chilies ( chopped) sugar & dash of salt ) .


 ** to make this dish a side order of Chinese meal  cut onions in chunks also green , yellow , red capsicum in chunks put oil in a fry pan heat it add this vegetables fry them a bit add chicken pieces with dash of light soy sauce & chili sauce  mix them well , for garnish add chopped spring onion on top .