Ingredients:

1 whole chicken
1 tsp. garlic (Lehsan)
1 tsp. ginger (Adrak)
1 pinch of orange food color or
1 tsp Kashmiri chili (Lal Mirch) powder
1 tsp chili (Lal Mirch) powder
½ tsp salt
3-4 tbs. lemon juice
2 tbs. oil
2 tbs. yogurt

Instructions:

Mix together all the ingredients and coat the chicken with it.
Leave to marinate for 3-4 hours.
Bake in oven at 400F till done.
Serve with Raita, salad and naan.

Ingredients
1 kg. chops
1 tsp. salt (according to taste)
2-3 tsp. lemon juice
1 tbs. garlic (Lehsan) paste
½ tsp. chili (Lal Mirch) powder
1 tsp. garam masala
1 tbs. ginger (Adrak) paste
1 egg
½ cup breadcrumbs
¼ tsp. Black Pepper (Kali Mirch) powder.
Oil for frying

Instructions
To the chops add ¾ tsp salt, lemon juice, Garlic (Lehsan), Ginger (Adrak), chili powder and garam masala.
Half cook in a pot on low fire. Add a little water if necessary.
When more than half tender remove from heat.
Whip the egg with ¼ tsp salt and ½ tsp Black Peppercorn. (Kali Mirch).
Dip the chops into the egg whip one by one, coat with breadcrumbs and deep fry.
Serve with Mint (Podina) chutney and naan.

Ingredients:

1 Cup Dal Maash (White Dal)
1 tsp. salt
6 Whole dried red chilies
7-8 black pepper (Kali Mirch)
1 tsp ginger (Adrak) slices (very thin)
½ tsp Garam Masala
1/4 Onion
4-5 small green chilies
2 tbs. fresh coriander (Dhaniya) leaves-chopped
1 pinch asafetida (Heeng)

Instructions:

Soak the Dal in water for about an hour. Add the soaked Dal in a saucepan with 2 cups of water, red chilies, Black Peppercorn. (Kali Mirch), salt and Ginger (Adrak).
Cook this partially covered on low heat for about half an hour. Once the water has evaporated and the Dal is soft, sprinkle the garam masala on it.
In a frying pan sauté thin slices of the onion in a little oil until they’re brown add a pinch of Asafetida (Heeng). Add this (Baghar) to the Dal.
Garnish with slices of green chilies, Coriander (Dhaniya) leaves and lemon.
Serve with chapati (plain or buttered).

Ingredients:

½ cup split moong Dal presoaked
2-3 black pepper (Kali Mirch)
1/2 tsp chili (Lal Mirch) powder
½ tsp. salt (according to taste)
1/8 tsp turmeric (Haldi) powder
1 cup steamed Palak (spinach)

FOR BAGHAR
Pinch of cumin seeds (Zeera)
1 clove of garlic (Lehsan) chopped
2-3 whole dried red chilies

Instructions:

Wash the Dal and put on low heat with 1½ glass of water.
Add spices and cook uncovered till almost done.
Add the steamed Palak and cook till thick to desired level.
Temper (Baghar) with Cumin Seeds (Zeera), Garlic (Lehsan) and whole red chilies fried in a little oil.

Ingredients:
½ Packet of Shan Tikka Masala
1 Kg chicken
3 Capsicums
2 Onions
1 Packet macroni
2 potatoes
Directions:
First of all boil the macroni and put it aside.
Then make the masala in another frying pan and add onions and capsicums to it. Add spices. Then add chicken to it. Once the chicken is cooked add tikka masala to it.
Once the masala is ready add macroni and serve hot.
Serve it with garlic bread

Ingredients:
325 Grams boneless chicken pieces
1 Cup water
1 Medium onion coarsely chopped
2-3 Cloves garlic (Lehsan)
1-2 Green chilies coarsely chopped
Handful of coriander (Dhaniya) leaves
125 Gram besan flour
1 Teaspoon coriander (Dhaniya) powder
1 Teaspoon ground cumin seeds(Zeera)
½ Teaspoon garam masala
½ Teaspoon chili (Lal Mirch) powder
1 Teaspoon salt or according to taste
1 Pinch soda bicarbonate
Oil for deep-frying
Directions:
Put the onion, garlic, green chilies and coriander with half the water in the blender and blend to a fine paste.
In a bowl mix together the besan flour, dhaniya powder, zeera, garam masala, chili powder, salt and soda.
Add the blended liquid and rest of the water and mix well to forma thick paste.
Put in the chicken pieces and mix well so that the chicken is well coated with this mixture.
Deep fry in hot oil till golden brown. Serve with ketchup or mint chutney.