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Chicken, 8 pieces on the bone 800 grams
Fresh fenugreek leaves (methi), chopped ¼ small bunch
Skimmed milk yogurt, whisked 1 cup
Salt to taste
Ginger 4 one-inch pieces
Oil 2 tablespoons
Green cardamoms 5
Black cardamom 1
Cloves 5
Cinnamon 1 inch stick
Bay leaf 1
Mace 1-2 blades
Onions, chopped 2 large
Garlic, chopped 20 cloves
Green chillies, seeded and chopped 3
Turmeric powder ½ teaspoon
Coriander powder 1 teaspoon
Red chilli powder 1 teaspoon
Tomatoes, chopped 2 medium
Kasoori methi 1 tablespoon
Fresh coriander leaves, chopped ¼ cup


1. Mix together whisked yogurt and salt in a large bowl. Add chicken and let it marinate for about half an hour. Chop half the ginger and cut the remaining into julienne.
2. Heat oil in a pan. Add green cardamoms, black cardamom, cloves, cinnamon, bay leaf, mace and sauté over medium heat till a nice aroma is given out.
3. Add onions and cook till they turn golden brown. Add garlic, chopped ginger and green chillies and cook for two minutes.
4. Add turmeric powder, coriander powder, red chilli powder and continue to sauté for another minute.
5. Add tomatoes and cook till soft.
6. Add marinated chicken, fenugreek leaves and mix well. Cover and simmer till chicken is almost done. Adjust salt.
7. Sprinkle kasoori methi, ginger julienne and coriander leaves. Cover and leave aside for about five minutes before serving.
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Whole wheat flour (atta) 3 cups + for dusting
Radishes (mooli), grated 2 medium
Salt to taste
Ghee 2 tablespoons
Red chilli powder ½ teaspoon
Asafoetida a pinch
Carom seeds (ajwain), crushed ½ teaspoon
Green chillies, chopped 2
Fresh coriander leaves, chopped 2 tablespoons
Radish leaves, chopped 2
Oil to shallow fry


1. Squeeze out extra juice from grated moolis. Reserve the juice.
2. Mix together atta and salt to taste. Rub in two tablespoons of ghee. Add the reserved juice of moolis and knead into a stiff dough. Add water if necessary. Cover and rest it for fifteen minutes.
3. Mix grated mooli, red chilli powder, asafoetida, carom seeds, green chillies, coriander leaves, mooli leaves and salt well together.
4. Divide the dough into eight equal portions. Flatten each portion, keeping the edges thinner than the centre. Place a portion of the filling in the centre and gather the edges and roll into a ball. Press slightly and rest for five minutes.
5. Roll out into a parantha.
6. Heat a tawa. Place parantha on the tawa. Turn over drizzle a little oil. Turn over again and drizzle a little oil on the other side too. Roast till both sides are golden and crisp on the outside. Make the remaining paranthas in the same way.
7. Serve hot.
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Bengal gram split (chana dal) ½ cup
Black gram split with skin (chilkewali urad dal) ½ cup
Salt to taste
Turmeric powder ¼ teaspoon
Dry ginger powder (soonth) 1 teaspoon
Ginger, chopped 1 inch piece
Green chillies, chopped 3
Ghee 2-3 tablespoons
Butter 1 tablespoon
Cumin seeds 1 teaspoon
Onion, chopped 1 medium
Tomatoes, chopped 2 medium
Red chilli powder ½ teaspoon


1. Mix the two dals, wash and soak in four cups of water for an hour.
2. Drain the water and put the soaked dals in a vessel, add four cups of water, salt, turmeric powder, dry ginger powder, half of the ginger and green chillies. Cover and cook on low heat till the dals are tender. Mix them with a ladle and make a homogeneous mixture of two dals without mashing them.
3. For tempering heat ghee and butter in a pan. Add cumin seeds, remaining green chillies and ginger. Stir and add onion and sauté till onion turns reddish.
4. Add tomatoes and stir. Add red chilli powder and mix.
5. Add tempering to dal and mix. Adjust salt and simmer for a few minutes and serve hot.