Cut the Chicken into medium pieces. Clean them and keep it ready. Chop the onion, bell peppers into square pieces. Grind the items given in the “To Grind” Section.

Marinate the chicken with the ground paste, curd, salt and lemon juice for at least 2-3 hrs, overnight is better. It makes the chicken juicy. Mix the cut onion, bell pepper, red chili powder, salt and lemon given in section “Extra seasoning”.

Apply some oil coating on the skewer and arrange the chicken, onion and bell pepper alternatively. Spray some oil on top of the arranged chicken. Line boiler bottom pan with aluminum foil and arrange the stick on the top pan. I used broiler pan to collect the juice released from the chicken. If you don’t have broiler pan, use the regular oven pan lined with aluminum foil.

If you have grill, you can grill them till they are cooked and coated with slight brown and black spots.
or Preheat the conventional oven to 375 F. Keep the chicken in the middle layer and cook for about 25-30 min. Turn the skewer stick in the middle for even dryness on the chicken. If you are using the regular oven pans, remove the water collected in the middle of the cooking.

Change the conventional oven setting to broiler mode and keep the chicken pan just below the top rack for about 2-3 min. Turn the sides and keep for another 2-3 min. This is to coat slightly with black spots.

Soak dhals in water for 30 min. Pressure cook them by adding 3 cups of water and salt for 3 whistles. After the pressure is released mash them gently. Chop the onion given in both the sections. Split open green chili. Chop the coriander leaves. Chop the ginger and garlic into a fine pieces.

In pan heat ghee given in the 1st section. When hot, add 1st section of chopped onion, turmeric, hing and fry till onion turns brown. Add the coriander powder, Cumin powder and garam masala. Fry for 30 sec – 1 min in medium flame. Add the mashed dhal, If the dhal is too thick add little hot water. Allow it to mix up well on stove for 2-3 min.Check for the salt, if required add them.

In the meanwhile, in another nonstick pan, heat ghee given in the 2nd section. When hot, Add the mustard and the cumin seeds. When they splutters, add asefoetida. Add the chopped ginger and garlic and fry for 1 min in medium flame. Add the curry leaves, green chili, red chili and fry for 30 sec.

Add the seasoning to the cooked dhal. Garnish with Coriander Leaves.

In a wide open bowl take the wheat flour and salt. Add water little by little and knead it to a soft dough. It would be little sticky, add the extra flour and knead well to a non- sticky flour. Pat the dough with your hands or with the vessel to mix well. Apply the oil on top and knead once more. Refrigerate it for 30 min.

Take a small lemon sized flour and make a round shape. Flatten it using ur hands, dust the ball with some extra flour. Place it on the rolling surface, using the chapathi roller spread the flour into a flat thin paper like bread. When rolling, the chapathi should not stick to the rolling floor to get evenly rolled chapathi. So dust with extra flour accordingly.

Heat the griddle with medium high heat, place the rolled chapathi. When it small bubbles pop up on top, turn it to the other side. After 20-40 sec, turn back once again. Now the chapathi starts puffing else give it a gentle press with the kitchen towels. Don’t let it for too long on the pan as it tends to become crispy. Add ghee / butter on top of it to keep it soft for longer.

Peel the skin and chop the Potatoes. Separate the cauliflower florets in to small. Chop the onion, slit open green chili.
Soak the cauliflower in hot water with salt for about 3-5 min. filter the water and pat dry using kitchen towel. Fry these in oil until they are 70% cooked.

In a wok heat oil, when hot, add onion and saute well till it turns golden brown. Add the curry leaves, green chili and ginger garlic paste. Fry till the raw smell disappears. Add red chili powder, cumin powder, garam masala powder and the potatoes. Cook for 5 min in medium flame until the potatoes are well cooked.

Add the fried cauliflower, salt and coriander leaves. Mix well and cook for 3 min.

Cut the Chicken in to small pieces. Chop the Onion and tomatoes into small pieces. Slit open green Chili. Chop garlic into very fine pieces. For the items given in “To fry separately”, chop the onion into length wise, tomato into small pieces, slit open green chili and chop the capsicum in to medium size pieces.

In a wok heat Oil, when hot, add cumin. When Cumin splutters add the finely chopped garlic, green chili and fry for 30 sec. Add the tomatoes and fry till they become gravy. Add the Salt, turmeric, yogurt, pepper powder, coriander powder and Chicken. Add the water and mix well. Check for the Salt. Let it cook well and becomes semi thick gravy or till the oil separates.

In an another pan, heat oil. When hot add Cumin in the “To fry separately” section. Add the lengthwise cut Onions and saute well till they turn brown. Add the tomatoes and cook for 2 min. Add the Chili powder, Capsicum, Garam Masala and fry till the masala is cooked well.

Combine the items from Step 3 to Step 2 and mix well. Garnish with Coriander Leaves.

Grind the items given in the ” To Grind” Section to a very fine paste. Chop the Onion finely. Grind Ginger, Garlic and green chili to a fine paste. Chop the Coriander leaves. Cut the Chicken into small pieces.

In a wok heat Oil, when hot add Onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato and fry till it become gravy Add the ground masala paste and fry till Oil separates. Add the Chicken, red chili powder, turmeric, Salt, water – 1 cup and cook till Chicken is completely cooked and water is completely drained.

Add capsicum, coriander leaves saute for 2 min. If you like add ghee 1/2 tsp at the end.

Fry the onion in the ” To Fry Section ” to golden brown and grind them with the cashews to a very fine paste. Chop the Onion finely. Grind Ginger, Garlic and green chili to a fine paste. Chop the coriander leaves.

In a wok heat oil, when hot add cinnamon, cloves, black stone flower and onion. Fry till onion turns brown. Add the ginger garlic paste and fry till the raw smell leaves. Add the tomato puree and fry for 2 min. Add the ground onion paste and fry till oil separates. Add the channa masala , red chili powder, sugar, salt and fry for 1 min, stir continuously to avoid burning the bottom.

Add the green peas, coriander leaves, water and cook for about 2 min. Add the ghee and fresh curry leaves at the end Take out from the Stove.

Soak Channa the day before night. Pressure cook it with 3 cups of water for 3 whistles or more till it is cooked. Separate the fenugreek leaves from the steam and chop them finely. Chop Onion, tomato, coriander leaves and slit open the green Chilies. Grind the ginger and garlic to a fine paste.

In a non-stick pan add oil. When hot, add cumin and Curry Leaves. Add the chopped Onions immediately and 1/4 tsp of salt. When the onion turns brown, add the ginger garlic paste. Fry this till raw smell leaves, approximately 3 min in the medium flame. Stir often to avoid the burn. Add the green chili and Chopped tomatoes and cook till oil seperates.

Add the chopped fenugreek leaves and fry for 3 minutes until it’s cooked well in the oil. Add the turmeric powder, Coriander Powder, red chili powder and amchur powder and fry for a min.

Add the cooked channa along with little water ( around 1/4 cup ) from the cooked and mix well. Add the salt & honey. Cook it covered for 3 min. Add the chopped coriander leaves. Remove from the fire.

Cut the potato in to medium sized pieces. Cook them with water in a vessel until they are cooked. Insert a fork in to potato if it goes inside completely then switch off the stove. Strain the water and keep them aside. When it cools down, peel the skin and mash it to small pieces with Potato masher. Chop the tomato. Slice Onions. Finely chop coriander leaves.

In a pan, pour some oil, add mustard and cumin. When mustard crackles, add asafoetida, sliced onion , Green Chilli, Curry Leaves and little Salt. Fry till onion is translucent. Add the Ginger Garlic paste and fry till raw smell leaves. Add chopped tomatoes and cook till tomatoes are mashed up.

Add the turmeric powder, red chili powder, coriander powder, Green Peas and fry until the masala turns little brown. Add Potatoes and salt and stir well. Don’t stir hard as potatoes get mashed up more. Stir slowly and coat the masala well onto the Potatoes. Reduce the flame and keep it on stove for 10 min. Add chopped coriander.

Cut the chicken in to medium pieces. Marinate chicken with the the items given in “For Marination” section and keep aside for 30 min. Chop the onions. Grind all the masala to a fine paste given in “To Grind”.Soak saffron in Lemon juice.

In a nonstick pan heat oil, add onion and little salt. Fry till onion till it is golden brown. Add the ground masala and fry till the oil separates in a medium flame. Add the marinated chicken and mix well with the masala and add hot water. Cook in slow flame until the chicken is cooked well and it forms a medium thick gravy. Add the saffron and cook for 5 min.