It is super easy to make and does not require a much of preparations. It is marinated in hung curd , fresh cream and few spices. When grilled nicely it imparts out of the world taste which is not very spicy but rich is flavors. For vegetarians the same marinade can work with Paneer or soya chaap or cauliflower.

Directions to prepare the recipe

1. Cut the chicken breast into small thin pieces.
2. In a bowl, add chicken pieces, salt, 1 tsp black pepper powder and ginger-garlic paste. Coat well and leave it for 15-20 mins.
   
3. Now add all the other ingredients and mix well.
   
4. In a small katori/bowl, add hot charcoal. Add a little ghee and cloves. When the smoke rises cover it with a bowl as shown in the picture for 5 minutes. Let the chicken marinate for at least 45 minutes to 1 hour.
   
5. Now take the soaked skewers (soak the skewers in water for 1 hour before putting chicken to avoid burning of the stick). Insert the chicken pieces.
6. Heat a grill pan, add some ghee. Put the skewers on the grill pan and keep turning the skewers from time to time to let it cook from all the sides.
   
7. Sprinkle some chaat masala and lime juice before serving.
8. Serve hot with Onions and carrot salad on the side.

Ragi has a lot of health benefits. It is a rich source of calcium,fiber,protein and anti-oxidants which helps in building stronger bones, weight management, diabetes control and cooling down of the body. Ragi can be consumed in various forms like dosa, idli, roti, porridge, malt, laddoo etc. on the other hand, Bananas are rich in potassium and fiber. Cocoa powder helps in toning down the taste of Ragi as well as bananas. You can even add walnuts, assorted nuts or chocolate chips.

Directions to prepare the recipe-

1. In a bowl, sieve cocoa powder, flour, baking powder and baking soda 4-5 times. Keep it aside.
   
2. In another bowl, mash bananas nicely.
   
3. Add milk and mix well.
   
4. Now add oil, date syrup, vinegar and vanilla essence. Mix well.
   
5. Slowly add the flour mix in parts and keep mixing. Remove all the lumps.
   
6. If you wish to add nuts or choco-chips, add it at this point.
   
7. Dust the cake mould with flour and butter.
   
8. Pour the batter into the mould and pat it 2-3 times to remove air bubbles.
   
9. Place it in a pre-heated oven at 180 degree Celsius for 35 mins or until done.
10. Place it on the rack to cool down completely.
    
11. Cut it into pieces or slices after it has cooled down completely and enjoy.

I am more of a summer person but what i love about winters are the variety of fresh greens and other vegetables available in this season. Sarson ka saag with makke ki roti is one such meal is what i eagerly look forward i winters. The mustard leaves itself are so full of flavours that it does not need spices  to make this dish flavorful. But mustard leaves are also bitter which is why other greens are added to balance the flavors  along with good amount of ginger and garlic.

Directions to prepare the recipe-

1. In a big pan or cooker, boil 2 cups of water. Add all the leaves thoroughly washed and roughly chopped. Add 2-3 chopped green chillies. Let it simmer and cook for 25-30 minutes until the leaves are properly cooked. Keep stirring in between.
2. Add maize flour into the cooked saag and mix very well. You will see the saag is mashing properly. Use a masher to mash it nicely.
   
3. In another pan, heat some ghee. Add chopped ginger and garlic. Saute it for few minutes.
   
4. Add finely chopped onions. Saute it until the onions turn light brown in color.
   
5. Add finely chopped tomatoes and green chillies. Mix well.
   
6. When tomatoes start leaving oil on the sides. Add some salt. mix well and cook for another 1 minute.
   
7. Add the tadka into the cooked saag. Keep cooking for another 30 minutes on low flame and keep stirring in between.
   
8. Serve hot Sarson ka saag with Makke ki roti, gud and homemade butter.

Pav bhaji is a enjoyed by kids as well as adults. It is a good party dish or for potlucks. The taste of this pav bhaji is very similar to the one served in Maharashtra. Also, the pav Bhaji masala is very easily available across all the Indian stores.

Directions to prepare the recipe

1. In a pressure cooker, add all the vegetables except onions and tomatoes. Add salt and water. Pressure cook for 1-2 whistles.
   
2. In a pan, heat some butter. Add few drops of oil to avoid burning of butter.
   
3. Add finely chopped onions. Saute it for few minutes until it turns light brown in color.
   
4. Add ginger-garlic paste and saute it until the raw aroma of the paste goes away.
   
5. Now add, finely chopped tomatoes. Mix well and saute it for few seconds.
   
6. Add turmeric powder, coriander powder and red chilli powder. Mix well and saute it for few seconds.
   
7. Add pav bhaji masala and garam masala powder. Saute it until oil leaves on the sides. Add few drops of water if the mix gets too dry.
   
8. Add all the boiled vegetables along with the stock. Mix well.
   
9. Using a masher, mash all the vegetables in the pan.
   
10. Add salt as required and butter (optional). Let it cook for 15-20 minutes on low flame. Keep stirring in between. Garnish it with Coriander leaves.
    
11. Cut the pav’s into half. Apply butter on both the sides. Grill it from both the sides until done.
    
    
12. Serve hot Pav bhaji with lemon wedges and onions.

Although very often confused with the closely related Baati, it is a completely different dish in terms of taste, texture and preparation. Also, since coal and cow dung cakes are not most commonly found these days in households it can be deep fried or baked in oven and for a little charred effect lightly roast it on gas flames. 

Directions to prepare the recipe-

Litti Dough

1. In a bowl, mix all the ingredients and knead a firm dough. Let it rest for 15 mins.
   
   

Litti Stuffing

1. In a bowl, mix sattu and all the ingredients well. You can even add some pickle masala. It just adds a kick to the filling.
2. Make small to medium balls from the dough.
   
3. Roll out the dough into a circle of around 5 inches like a poori. Make sure you do not roll it out very thin.
   
4. Put the filling in the center of the circle.
   
5. Pinch the dough from all the sides nicely.
   
6. Place the litti balls on a baking tray and let it rest for 10 mins. Meanwhile, Pre-heat the oven at 200 degrees for 10 mins.
   
7. Bake the litti’s for 20-25 minutes depending on the oven or until the litti’s are slightly brownish in color.
8. For a little charred effect and taste. Roast a little over the gas flame. Dip it in hot ghee or brush the ghee over it. Serve hot with your favorite dal or curry or chokha.

Tomato Chokha

1. Roast the tomatoes on gas flame. Let it cool down and remove the skin of the roasted tomatoes. Now either finely chop the tomatoes or mash it lightly.
   
2. Add all the other ingredients and mix well.

Aloo/ Aloo-Baigan Chokha

1. Roast the Baigan just like tomatoes. Remove the skin and mash it nicely.
2. In a bowl, add mashed potatoes, roasted baigan and all the other ingredients. Mix well. Note– If you want to make only aloo chokha, do not add roasted baigan.
3. Serve the chokha along with hot litti.

I love biryani with chilled and refreshing raita and onions. I have prepared this biryani by partially cooking it on dum on stove. Par-boiled the rice before and then cooked it completely on dum along with the chicken. This is a not a very difficult recipe to make but tastes quiet authentic. Also best ingredients should be used while making biryani to make it taste best. Long grain aged basmati rice works best in biryani , it adds to the flavour and aroma.

Directions to prepare the recipe-

1. First we will marinate the chicken. In a bowl, take chicken. Add yogurt, ginger-garlic paste, kashmiri red chilli powder, turmeric, garam-masala powder, coriander powder, mint leaves, coriander leaves, brown onions and salt. Mix it well and let it marinate for at least half an hour.
   
2. In another pan, heat some water.Add soaked rice,salt,bay leaf,green cardamom,cinnamon stick and cloves.Par boil (half-cook) the rice and with the help of colander remove the water.
   
3. In a pan, heat some oil/ghee. Add bay leaf, cloves,green cardamom and cinnamon. Saute it for few seconds.
   
4. Now add the marinated chicken. Cook it for 5 minutes on medium flame.
   
5. Cover and cook the chicken until the chicken pieces are done. If the chicken gets too dry add little water.
   
6. Now layer the par boiled rice on top of the chicken. Top it up with fried brown onions, mint leaves, coriander leaves. Sprinkle some kewra water,rose water and saffron soaked milk.
   
7. Cover the pan with tin foil paper and the lid. Make sure the heat is not releasing from any sides. cook it on dum on low flame for 10 minutes. Note- place a tawa under the pan to avoid direct contact of the pan with flame to avoid burning.
   
8. Serve hot Chicken biryani with some chilled raita and onions with lemon wedges.

This is a vegetarian version of Tacos made from scratch. Authentically, we use Masa harina as the flour to make tortilla’s but since it is difficult to find it everywhere i have used a combination of Yellow cornflour (makai/makke ka atta) and whole wheat flour to make tortilla’s. You can even use only wheat flour or a combination of yellow cornflour and all purpose flour. The filling i have made is of red kidney beans (Rajma) topped with salsa and cheese.You can even top it with sour cream or hung curd and cheese.

Directions to prepare the recipe

To make tortilla’s

1. Mix corn flour, whole wheat flour and salt very well.
   
2. Add oil to the mix and mix well. The mix will turn crumbly.
   
3. Knead the mix to form a firm dough. Leave it aside for 20 mins to rest.
   
4. Pinch small balls from the dough, dust the surface with wheat flour and roll it into a 4 inch round roti/chapati shape.
   
5. Now prick it with a fork all over so that upon baking the tortilla’s do not puff up.
   
6. Place the tortilla’s on the rack as shown in the picture.
   
7. Bake it in a pre-heated oven for 10 mins at 200 degrees.
8. Let it cool down. Taco shells are ready.

To make refried beans

1. Soak the kidney beans overnight or atleast 7-8 hrs.
2. Boil the beans in a pressure cooker. Add some salt while boiling the beans.
   
3. Heat some oil in a pan. Add chopped garlic and saute it for few seconds.
   
4. Now add chopped onions ans saute it until it turns translucent.
   
5. Add the boiled kidney beans and mix well.
   
6. Now add salt and black pepper powder. Mix well and cook until some of the water evaporates.
   
7. Mash the kidney beans using a masher slightly.
   
8. Add red chilli powder, mixed dried herbs, cumin powder and some salt if needed. Mix well and let it cool down.
   

To make tomato salsa

1. In a bowl, add finely chopped tomato, onions and coriander leaves. Now add red chili powder, cumin powder, tomato ketchup and salt. Mix well. Salsa is ready.

Assemble the tacos

1. Take the taco shell. Add refried beans, then top it up with some salsa and further with sour cream or hung curd and cheese. Tacos are ready to serve.

Although now these kebabs are available all over Lucknow but it was made famous by Tunday Kebabi with its preparation in Buffalo meat which was started in 1905.

They are called Galwat or galouti because the raw papaya paste added to these kebab make it so tender that it melts in mouth. Raw papaya acts as a meat tenderizer and also adds to the flavour of these kebabs.

This recipe is inspired from the original recipe with lesser ingredients and goat meat. Originally there were over 160 spices added to these kebabs.These Kebabs are best enjoyed with ulte tawa ka paratha or roomali roti, green chutney and Onion salad.

Directions to prepare the recipe-

1. Firstly, we will make a paste of Raw papaya, ginger, garlic, green chilies and fried onions.
   
2. Now dry roast all the whole spices and grind them into a fine powder.
3. Grind the minced meat once more in a grinder to make it smoother.
4. In a bowl, mix minced meat, papaya paste, spice powder, red chili powder, roasted gram flour, saffron, kewra water and salt.
   
5. Mix well and let it marinate for atleast 7-8 hrs or overnight.
   
6. Grease your palms with little oil and form the mixture into medium size tikki’s. If you find the mix loose add more roasted gram flour.
   
7. Heat a tawa/skillet/pan. Add some ghee and roast kebabs from both the sides on a low to medium flame.
   
8. Serve hot with Roomali roti/ulta tawa paratha/lachha paratha and green chutney and onions.

Nowadays, people have become fitness freak. They love to replace anything unhealthy even a single thing with a healthy item without compromise on the taste. 

This Bean Burger is one such example. It tastes so amazing that you may want to ditch that potato patty burger for this. Since, this is not a complete healthier version of the regular burger, you can always opt for healthier options like replace Mayo with hung curd, Maida bun with whole wheat bun, home-made tomato ketchup, processed cheese with cheddar, mozzarella etc. 

Directions to prepare the recipe-

1. Firstly, mash the boiled kidney beans and potato. Saute the finely chopped carrots and capsicum in some butter with salt and pepper. You can also saute onions too or add as it is.
2. In a bowl, add mashed kidney beans, potato, finely chopped onions, sauteed carrots and capsicum and chopped coriander leaves.
   
3. Add all the spices- red chilli powder, coriander powder, garam masala powder, chaat masala, amchur powder, cumin powder and salt. Mix well. If you find the mixture is not binding properly/ is wet, add some bread crumbs.
   
4. Take the mix little by little and form into patties. Heat a grill pan, spread some butter and grill the patty nicely from both the sides.
   
   
5. Cut the bun into half. Spread the butter on both the sides. Heat it on the grill pan.Layer the burger bun with your choice of sauces , cheese and vegetables in between.
6. Enjoy the Bean burger with your choice of sides or relish it as it is.

This dish is very easy to cook and the curry is curd based. No tomatoes and no water. The mutton and curd both leaves their liquid which adds to the taste as well as the curry which is thick. The onions add to the sweetness to balance the spices. Also remember the longer you cook mutton on low heat the better it tastes. Enjoy hot khatta meat with Roti, phulkas aur chapathi.

Directions to prepare the recipe

1. In a pressure cooker, heat Ghee/clarified butter.
   
2. Add all the dry spices , garlic and ginger. Mix well. No need to splutter the spices.
   
   
3. Add sliced onions and mix well. Saute it for 1 minute.
   
4. Add mutton and mix well. Switch off the stove.
   
5. Add curd, salt and mix well.
   
   
6. Now switch on the stove and pressure cook the mutton for 3-4 whistles. Do not add water at any stage.
7. Open the pressure cooker after the steam is released and cook it for at least 30 minutes on low flame or until the mutton is cooked nicely. The longer you cook mutton the better it tastes. Also at this point you can add Kashmiri red chilli powder to give color to the dish. But this is totally optional.
   
8. Serve hot with chapathi or phulka.