Pani puri

Ingredients
1 cup semolina
2 refined flour
1 pinch baking powder
Water as required (for dough)
Oil for fry
Salt
3-4 cup cold water
2 tbs mint powder
1-2 teaspoon chilli paste
1/4 teaspoon ginger paste
1/2 mango powder
1/2 cumin powder
1/2 chat masala
1 large potato, boiled and soaked
1 teaspoon chilli powder
3 coriander leaves
1 onion chopped

Method

Take a bowl sieve semolina and refined flour together then add baking powder and salt as taste knead smooth dough with help of required water. Keep it cover and set aside for 10-15 min

Knead the dough once again then make a lemon sized balls roll out.
Repeat this with remaining dough should covered.
Heat oil in bottomed pan and deep fry puris from both side of side till the golden and  crispy. Drain on absorbent paper.

For pani :- mixed mint powder green chilli paste, mango cumin chat masala. And salt to taste in chilled water, combined well.
For filling:-  mixed boiled  potato red chilli powder and coriander leaves and salt in bowl keep aside. Make a small hole on top of the each puri put potato stuff inside the puri add little pani in each puri.

Pizza Dough

Ingredients
500 gm flour
Salt
300 ml tepid water (Tepid water is a mixture of two parts cold water to one part boiling water)
7 gm dried yeast
1/2  tsp sugar
30 ml olive oil for dough
Extra Virgin Olive oil

Method

Mixed flour with salt.
Add yeast to tepid water and stir in sugar and leave aside for 6 to 8 minutes.

In a mixing bowl, create a well in the middle of the flour mixture and add 100ml of yeast mixture and 15ml olive oil.

Add in the rest of yeast mixture and remaining olive oil.

Flour the kneading surface so that the dough does not stick.

Mix together with your fingers till you have a dough. Knead for 10 minutes till you have an elastic, even product.

Proving the Dough:

Place the dough in a bowl and drizzle generously with extra virgin olive oil.

Cover bowl with cling film and place in a warm area to prove for 50 minutes.

After the dough is proved, bash the air out and cut into small pieces for individual pizzas.
 
Dust the work surface and rolling pin with some flour before rolling out the dough.

Masala tea

Ingredients:

3/4 cup water
1/2 cup milk
2 tsp tea leaves
1 green cardamom-slightly crushed
1/2 tsp finely chopped ginger
2 tsp sugar or to taste

Method:

Bring the water to a boil, and add the tea leaves, cardamom and ginger and simmer for a minute.

Add the milk and sugar, let it come to a boil once more, and then strain it into the cups, and serve.

If you do not like any spices, you can avoid cardamom and ginger.

Khasi Ko Chwela (Smoked mutton)

Ingredients

600 gm of Mutton
10 gm Ginger Paste
10 gm Garlic Paste
Chilly powder to taste
20 gm Chilly Powder
Salt to taste
40 ml Oi1
10 gm Turmeric Powder
10 gm Coriander leaf
40 gm of Tomatoes
10 gm Garlic Julienne
10 gm Garlic Julienne
10gm Bhanchha Ghar Spices

Preparation Method

Marinate medium pieces of mutton using Salad oil. ginger and garlic paste, chilly powder, cumin powder, turmeric powder and salt.
Now preserve the above marination for 8 hours.
Grill of Barbeue the meat using skewers till it gets a somked flavor.
After the meat is cooked well, cut it into cubes. Add mustard oil, roasted tomatoes, julienne’s of ginger and garlic.
Garnish it with chopped coriander leaves.

Chicken curry with dhido

Ingredients

600 gm of Chicken
Salt to taste
200 gm Onion
10 gm Ginger Paste
10 gm Garlic Paste
40 ml Oi1
10 gm Turmeric Powder
10 gm Coriander leaf
200 gm of Tomatoes
10 gm Cumin Powder
10 gm Chilly Powder
10gm Bhanchha Ghar Spices
Preparation Method

Skin out the chicken and cut it into medium size.
Heat oil and add fine chopped onions and tomatoes and fry till it cooks well.
Add cumin powder, turmeric powder, ginger and garlic paste, chilly powder and salt.
Now add the chiken pieces and cook for 15 minutes in good fire, adding water to maintain the gravy.
Garnish it with chopped coriander leaf.