Try shilpicorner

 Ingredients  For the marinade: 250 gm boneless chicken- cut into 3 cm cubes 6-7 garlic pods 2.5 cm ginger piece 1/4 tsp white pepper powder 1/4 tsp red chilli powder 1/4 tsp salt 1/2 tsp garam masala 1 tsp coriander powder 2 tsp lemon juice For the batter: 1 egg 2 Tbsp gram flour 2 Tbsp refined flour 2 tsp lemon juice 1/2 tsp red chilli powder 1/4 tsp salt 1/2 tsp garam masala Oil to deep fry                   Makeing Chicken Pakora Marinate the chicken with ginger-garlic paste. Add the remaining ingredients. Keep aside for at least an hour. Mix together all the ingredients for the batter and beat thoroughly. Heat oil in a kadahi. Dip a marinated chicken piece in the batter and deep-fry until crisp and golden brown. Repeat with the remaining chicken pieces, draining excess oil on absorbent kitchen paper. Serve with mint chutney.

  Ingredients: Chicken – 1/2 kg with bones on Onion – 1 large sliced thinly Green Chilli – 1 slit Curry leaves – 2 sprig Salt to taste Chilli powder – 1 tsp Lemon Juice – 1 tblspn Oil – 1 tblspn Soya sauce – 2 tsp For Grinding: Shallots – 12 Green Chilli – 5 Garlic – 10 cloves Ginger – 2 inch piece Method: Take grinding ingredients in a blender and make into a puree. Set aside till use.  Now take chicken in a bowl and add in salt, chilli powder and lemon juice. Mix well and let it marinate for 30 mins or so. Now heat oil in a non stick kadai. Add in onions, curry leaves and slit green chilli. Saute till golden.  Add in pureed masala and mix well. Cook till oil separates. Now add in the marinated chicken and mix well. Toss well in the masala. Cover the pan with a lid and simmer the flame. Let it cook on a low heat for 30 to 35 mins. Now open the lid, most of the water from the chicken would have leached out and the chicken must be cooked. Now increase the heat and evaporat...

  Ingredients Oil for deep frying CHICKEN: Chicken with skin and bones - 1 whole chicken cut into 12 pieces Salt to taste Black Pepper to taste Lemon Juice or vinegar - 1 tblsp FOR FLOUR COATING: All Purpose Flour / Maida - 2 cups Cornflour - ¾ cup Garlic powder - 2 tblsp Dried Parsley - 1 tblsp Dried Oregano - 2 tblsp Dried Basil - 1 tblsp Salt to taste Black Pepper - 2 tsp Chilli Powder - 1 tblsp FOR EGG: Egg - 2 Water - ¼ cup Salt to taste Instructions Mix chicken with salt, pepper and vinegar and set aside. Take flour in a bowl along with all ingredients given together. Set aside. Take egg, salt, water in a bowl and whisk well. Now take chicken, coat in flour, then dip in egg and then coat in flour. Pack it well. Set aside in a plate to dry for 5 mins. Heat oil in a pressure cooker, drop chicken in and fry for 30 seconds to 45 seconds. Cover the cooker and pressure cook for 1 or 2 whistle. Now switch off the flame and let it sit for 5 mins. Now release the pressure carefully by...

  Ingredients: Oil – 1 tsp + for deep frying Onion – 1 medium size chopped finely Curry leaves a spring chopped finely Green Chillies – 1 chopped finely Ginger Garlic Paste – 1 tsp Chilli powder – 1 tsp Coriander powder – 2 tsp Garam Masala Powder – 1 tsp Salt to taste Potatoes – 2 large boiled, peeled and mashed Cornflour / Cornstarch – 1/4 cup All Purpose Flour / Maida – 1/2 cup Bread Crumbs – 2 cup Method: Heat oil in a pan, add in onions, curry leaves, chillies, salt and saute for a min. Now add in all spice powders and toss well. Pour this in mashed potatoes and mix well. Divide it into equal portions. Take small portion, roll it into a cylinder. Do this for all croquettes. Take cornflour in a bowl, add some water and make it into a paste. Take one croquettes, roll it in some all purpose flour, now dip it in cornflour mix and roll it in breadcrumbs. Repeat this for all potatoes. Now put the balls in fridge for 15 mins. Heat oil for deep frying. Drop balls in, and fry till gold...

  Ingredients: Potato – 1 large boiled Cheese – 2 t sp grated  Chilli powder / Pepper powder – 1/2 tsp Oregano – 1/2 tsp (optional) Cornflour – 2 to 3 tblspn or more as needed Oil for Deep frying Method: Take boiled potatoes and grate them. Now take them in a bowl along with all the other ingredients except cornflour and oil. Mix this really well. Now add in cornflour and mix well. Shape it into dough. Put this dough in fridge and let it rest and chill for 1 hour. Now divide the dough into equal portions. Shape each portion into a smooth ball. Take a ball, flatten it out. Now use a straw to make two eyes and a spoon to make smile. Heat oil for deep frying. Drop the smiles in hot oil and fry till it is crispy. Drain in paper towel. Serve with ketchup

  Ingredients Boneless Chicken - 500 grams Yogurt / Curd - 1 cup Chilli powder - 1 tblsp Coriander powder - 1 tsp Cumin powder - 2 tsp Turmeric powder - 1 tsp Pepper powder - ½ tsp Garam Masala powder - 1 tsp Lemon juice - 1 tblsp Salt to taste Breadcrumbs as needed Oil for deep fry.                                                                                                ##### Process##### Mix all ingredients for marinating except breadcrumbs and oil. Let it marinate for 2 to 3 hours. Coat the chicken in breadcrumbs and deep fry till golden brown. Drain and serve.

Sweet Corn - 2 cups (fresh) Cornflour  - 2 tblsp Maida - 2 tblsp Rice Flour - 2 tblsp Salt to taste Black Pepper Powder to taste Peri Peri Seasoning to taste Lemon Juice - 2 tsp or to taste Onion - 1 small chopped finely Green Chillies - 1 chopped finely Green onion-1chopped Black salt as per taste Coriander Leaves - 3 tblsp finely chopped Oil for deep frying Instructions If you  used frozen sweetcorn. So just placed it in microwave and cooked for 1 min. Here I am  using fresh sweetcorn, then boil in water for 4 to 5 mins. Drain the corn completely. Add salt and pepper and mix well. Add in all the flour and toss gently. Place it into a fine mesh sieve and shake so the excess flour is gone. Heat oil for deep frying till super hot. Drop the corn into the oil. Fry till super crispy and golden. Around 3 to 4 mins. Drain it in a sieve. Now add in seasoning, lemon juice, onion,black salt, coriander leaves , green onion and green chillie and mix well. Serve immediately

  Ingredients  Mawa - 250 gm besan - 150 gm Sugar- 100 gm or as per taste Crushed Cardamom Powder - 1/2 tea spoon Desi Ghee - 2 table spoon Dry Fruits - as per requirement for garnishing Procedure Heat a kadhai and then lower the flame to lowest level. Then add gram flour to it and dry roast the gram flour till it appears slightly reddish in color and you can feel the aroma of roasted gram flour. When the gram flour is nicely roasted then quickly turn of the flame and transfer it to a plate. The roasted gram flour will darken and give a burnt taste if it is left in the hot kadhai. Now again heat a kadhai and then lower the flame to lowest level. Add khoya or mawa to it. Stir and cook the khoya or mawa till it turns slightly reddish in color and appears cooked. Then turn of the flame and then add half of the roasted gram flour to the cooked khoya or mawa. Mix the two ingredients well. Now add the remaining roasted gram flour, mix the ingredients nicely. Crumble the lumps if any...

 Ingredients 1 cup milk I cup milk powder 1 half cup sugar 2 tbsp clarified butter saffron  2 drop of red food colour 2tbsp Makkhan                                   Steps Heat clarified butter in a thick bottom pan on low flame. Add in the milk and bring it to a boil. Now add milk powder, sugar and saffron. Mix everything well and cook on low medium flame till the mixture starts leaving the sides of the pan. When the mixture becomes like soft dough, switchoff the flame and transfer the mixture in a bowl. L et it cool down slightly.After that take a spoon of mixture in your hand and try to make it in the shape of matka and and fill it with makkhan .and decorate it with your choice. And it is ready to serve

 EGG-CHILLI Ingredients: Egg – 4 hard boiled, peeled and Cut into small parts(only white part) Oil – 1 tsp + for deep frying Garlic – 1 tblspn chopped finely Ginger – 1 tblspn finely chopped Onion – 1 chopped finely Capsicum / Bell Pepper – 1 chopped finely(optional) Salt to taste Sugar -1 tsp Chilli Powder – 2 tsp Pepper Powder – 1 tsp Coriander a handful finely chopped For Batter: All Purpose Flour / Maida – 1/2 cup Corn Flour / Corn Starch – 1/2 cup Baking Powder – 1 tsp Salt to taste Water – as needed Oil for Deep Frying For Sauce: Tomato Ketchup – 3 tblspn Soya Sauce – 1.5 tsp Vinegar – 1.5 tsp Chilli Garlic Sauce – 2 tblspn Green Chilli Sauce – 2 tblspn M ethod: Mix all the sauce ingredients and set aside. Take batter ingredients in a bowl, add water slowly and make it into a  thick batter. Put all finally chopped  egg  in batter and try to make it in round shape and after that  fry till golden. It should be cripsy. Drain onto some paper towel and set asid...

Ingredients 1 cup  milk 2 cups  fresh homemade cottage cheese 4 tbsp  milk powder 1 cup  sugar 2 tbsp  clarified butter saffron 2-3 drops  red food colour 2 tbsp  sliced pistachios 25  cloves Steps 30 minutes Heat clarified butter in a thick bottom pan on low flame. Add in the milk and bring it to a boil. Now add cottage cheese, milk powder, sugar and yellow food colour or saffron. Mix everything well and cook on low medium flame till the mixture starts leaving the sides of the pan. When the mixture becomes like soft dough, switchoff the flame and transfer the mixture in a bowl. Let it cool down slightly. Knead it to form a smooth dough. Make small balls, press it gently with the the help of your finger and shape them like apple. Place cloves in the centre. Now in a small bowl mix red food colour in 2 tsp water. Now take a paint brush and give red shade to the apples. Garnish with pistachios. Delicious apple mithai is ready to serve.