Musings of a bored girl

Ingredients 1/2 cup Kale channe ( Black gram) 1 tablespoon chane ki dal ( split gram) 1/4 tablespoon jeera ( Cumin seed) 1 stick dalchini ( Cinnamon) 1 moti elaichi ( cardamom) 3-4 laung ( Cloves)  3-4 saboot saboot kali mirch ( pepper corns)  2 flakes of garlic  1 dry red whole chili 1 onion- chopped 2 bread slices- dipped in water and squeezed 1/4 tablespoon amchoor ( dry mango powder) salt to taste Procedure Soak channa and channe ki dal together overnight. Pressure cook channas with jeera, dalchini, moti elaichi, laung, kali mirch, garlic, ginger and red chilli and give one whistle. Keep on low heat for 20 minutes.  If there is any water left, dry the channas on fire, leaving just a little water enough to grind.  Grind to a fine paste. Add bread, salt and amchoor to taste. Chill the mixture in the fridge for sometime.  Make flattened rounds Deep dry 4-5 pieces in medium hot oil. Drain on absorbent paper. Sprinkle onion rings over the kabab

Ingredients 150 gm Flour or Maida 125 gms sugar 3 large eggs 90gms refined oil 3 tablespoon instant coffee powder 1/4 cup heated water 1/2 tablespoon soda bicarb 1 tablespoon vanilla essence 1/4 cup almonds finely chopped Procedure Sieve flour, baking powder and soda together.  Beat eggs and sugar together till frothy. Add oil gradually and beat well.  Dissolve coffee in 1/4 cup water and give it a boil. keep aside.  Add half of the coffee mixture and half flour to the egg mixture.Mix well. Add leftover coffee and maida. Beat till smooth. Add essence and half of the walnuts. Pour into greased tin. Sprinkle the left over almonds on the top and bake in a preheated oven at 170 degree C for 40 minutes or till the cake is done. 

Ingredients  1 chicken 2 tablespoon Vinegar I cup curd half cup cream 2 Large onions 4 Garlic flakes- minced I Ginger- minced Handful of coriander leaves 4 Green Chilies- minced I tablespoon garam masala 1 tablespoon ground coriander 1 tablespoon cumin seed 100 gms powdered cashewnut paste 200 gms tomatoes- peeled and sliced 4 tablespoon ketchup 150 gms butter Salt and chilli powder to taste Procedure Clean the chicken, make deep gashes on it. Mix vinegar with salt and apply on the chicken. Set aside for 10 minutes. Mix half of the curd with the spices, 2 tablespoon ketchup, 50 gms butter and salt. Apply thickly on the chicken and set aside for 2 hours. Grill the chicken, applying butter often till it is tender from inside. Heat the remaining butter and add onions. ginger, garlic and chillies. Fry till it starts changing colour. Add the tomatoes and cook till it is soft, then add the remaining curd, cream, ketchup, cashew nuts and leftover masala.