• 2-3 medium Potatoes
• 1/4 Onion chopped finely
• 1/4 Capsicum, chopped finely
• Salad Leaves
• 1/4 Cup Boiled Black Beans 

• 2-3 boneless Chicken pieces
• 1/4 tsp Black Pepper powder
• Salt, as required
• Olive oil

• 2 tbsp Lemon juice
• 1 very small Garlic clove, miced
• 1/4 tsp Freshly crushed Black pepper
• 1/4 tsp Oregano
• 2-3 tbsp Olive oil 

1. In a pressure cooker, cook the potatoes with same level water and cook for 3 whistles, let the pressure release naturally.
2. Remove the potatoes from the pressure cooker and allow to cool completely.
3. Remove the skin of the potatoes and chop them into medium to small cubes.
   
   
   
4. Marinate the chicken pieces in garlic, black pepper and salt and fry them in olive oil. Once slightly cooled, chop them and set aside.
   
   
   
5. Add the chopped veggies to the chopped potatoes and add the chopped chicken pieces to the salad.
   
   
   
6. Now make a dressing of the above mentioned ingredients and add it to the salad and toss everything. 
7. You may have this salad as it is or along with set course of dishes. Either way it is a delicious salad. 
   
   
   

• 500 gms Chicken Wings
• 1 tbsp Extra Virgin Olive oil
• 1 tsp Garlic powder
• 1/4 tsp Baking Powder 
• Salt, as required

• 2 Potatoes, cut to wedges
• 1 tbsp Extra Virgin Olive Oil
• 1 tsp Smoked Paprika 
• 1/2 tsp Garlic Powder
• Dried Parsley, a sprinkle

• 1 cup tomato Ketchup
• 1/4 Cup apple cider vinegar
• 1 tbsp Honey
• 1/4 Cup brown sugar
• 1 tbsp Worcestershire Sauce
• 1/4 Hot Sauce, optional
• 1/2 tsp Smoked Paprika 
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 tsp Black Pepper Powder 
• Salt, a pinch

1. Mix all the sauces in a saucepan and bring to boil.
2. Allow to simmer for 10-15 minutes uncovered or until desired consistency is achieved.
3. Use the BBQ sauce immediately or upto 1 week stored in a clean air tight container in a refrigerator.

1. Wash and cut the wings into drumettes and wingettes. (Discard the tips of the wings)
2. Preheat your air fryer at 200 deg C.
3. Dab the chicken wings with a kitchen towel. Add the ingredients under the chicken wings and mix well and toss well.
   
   
   
4. Air fry the marinated chicken wings for 15- 20 minutes and shake the pan or flip using thongs, halfway through  the cooking process.
5. Transfer the cooked wimgs to a bowl, add the BBQ sauce , toss and Enjoy immediately!
   
   
   

To make the Potato Wedges:

1. Wash the potatoes well, make sure its cleaned well, as the potatoes are cut into wedges with skin on.
2. Preheat your air fryer, at 200 deg C. Transfer the potato wedges to a bowl, add in your spices and toss the wedges well in the bowl.
3. Place the wedges in the airfryer without over crowding, and air fry for 10-12 minutes, flipping or tossing the airfryer pan half way through. Serve with your favorite soft drinks and enjoy your game night!
   
   
   

• 2 tsp Ghee/ Clarified Butter
• 3 onions, sliced finely
• 1 tbsp Garlic, crushed
• 1 tsp Ginger, crushed
• 2 medium Tomatoes, chopped
• 1/2 bunch Spinach/ palak, blanched in salted hot water, cooled in ice water and pureed
• Mint and Coriander leaves, as required, pureed
• Salt, as required
• 1 tsp Garam Masala 

• 1/2 cup oil for frying
• 1/2 kg chicken  
• 1 tsp ginger garlic paste
• 1 tsp Lemon Juice 
• Salt, as required
• Green Food Coloring (optional)

• 3 tsp Ghee
• 3 tbsp Vegetable Oil
• 1 Onion, finely sliced
• 8-10 Cashews
• 3 Cloves
• 1 inch piece Cinnamon Stick
• 2 Cardamoms
• 2 sprigs Curry leaves
• 3 cups Jeerakashala Rice, washed and drained
• 4 1/2 cups water
• 2 Maggi Chicken Cube
• 1 tsp Green Food Coloring (optional)
• Salt, as required
• Lemon juice, as required

1. Marinate chicken as per the ingredients mentioned below chicken marination and set aside.
2. Slice Potatoes, sprinkle salt and fry them in oil, set aside.
3. Fry the chicken pieces for around 15- 20 minutes , drain and set aside.
4. Now to make the masala, blanch the spinach and cool with ice water, puree along with coriander and mint leaves.
5. In a large pot, pour the oil that was used to fry chicken and ghee.
6. Next, saute the sliced onions with some salt until translucent.
7. Next add the crushed ginger garlic and saute until raw aroma disappears.
8. Now add your chopped tomatoes, allow to cook well.
9. Next add in the pureed leaves and herbs, saute with salt and garam masala. Pressure cook the masala for 1 whistle if not mushy enough.
10. In a large non stick rice pot, fry the onion until golden brown and crispy for the rice in ghee and vegetable oil and set aside.
11. Now add in the whole spices like cloves, cinnamon stick and cardamom, add in your washed and drained rice and Sautee for a couple of minutes, to that add in the curry leaves, Maggi chicken cube, green food color ( if required) and salt, as required .
12. Pour water and allow to cook for 15 minutes and gently turn the rice over to check if cooked.
13. To the cooked masala, add in your fried chicken pieces and allow to boil on simmer for 5 minutes.
14. Squeeze lemon juice as required, check for seasonings, put on dum by putting the rice as a layer over the masal over which some fried onion and cashews are sprinkled.
15. Place the fried potatoes.
16. Cover the pot with aluminum foil, place lid and allow to be on dum for 1/2 hour at least.
17. Mix everything together. Serve hot and enjoy!

• 4 Potatoes (3 shredded and 1 finely shredded, using a food processor)
• 1 Onion, finely chopped
• 1 Egg
•  4 tbsp All Purpose Flour
• 2 tbsp Corn Flour
• 1 tsp Black pepper, crushed
• Salt, as required 
• Eggs, brocolli, sausages to serve as sides

Ingredients:

Instructions:

Notes: 

• 1 tbsp vegetable oil
• 1 tbsp butter
• 1 large Potato (boiled and mashed)
• 1 large tomato, chopped
• 1/4 cup green Peas (I used frozen) 
• 1 medium Onion chopped finely
• 1/2 green Capsicum chopped finely
• 2 tsp Pav bhaji masala powder (to make from scratch I will mention below)
• 1 tsp Kashmiri Red chilli powder
• 1/2 dry Fenugreek leaves, powder it by rubbing between palms
• 1 green chili, finely chopped (if required)
• Coriander leaves, finely chopped
• 1 tsp Ginger garlic paste
• 2 tbsp lemon juice
• Around 1 cup water
• Salt as required

• 1 tbsp butter
• Coriander leaves, chopped
• 1 tbsp prepared Pav bhaji masala (not powder) 

1. In a wide bottom thick pan, pour 1 tbsp vegetable oil and 2 tbsp butter.
2. Sautee the onion and Capsicum till the wetness from them dry around 2-3 minutes.
3. Add salt as required. 
4. Add in Pav bhaji masala powder, kashmiri chilli powder and dry Fenugreek leaves.
5. Sautee and add in green chillies, Coriander leaves and ginger garlic paste. Sautee well. 
6. Finally add in your tomatoes and green Peas. 
7. Sautee and finally pour lemon juice.
8. Add your mashed potato. Mix well.
9. Pour around 1 glass of water, you want it the gravy loose. Close the lid and allow to boil for around 5 minutes and open the lid and mash using a masher and adjust water and salt as required. 
10. In an iron tawa, place a tbsp butter, drop Coriander leaves and add the prepared Pav bhaji masala and Sautee for a few seconds and place the Pav and nicely toast both sides.
11. Serve the paav and masala with a slice of lemon and chopped onion.

• 2 tbsp Coriander seeds
• 1 tbsp cumin seeds
• 1 cinnamon stick
• 1 cardamom pod 
• 2 cloves
• 2 Bay leaves 
• 2 tsp whole black pepper 
• 1 tsp fennel seeds
• 3 whole dried kashmiri chilli/ 1 normal dried chilli
• 1/2 tsp Turmeric powder 
• 1 tsp dry Mango powder/amchur powder. 

1. Dry roast the above ingredients except for Turmeric powder and dry Mango powder and allow to cool completely.
2. Grind well and finally add the Turmeric powder and dry Mango powder and give a couple of blitz and store in a dry and clean container.

• If you want super mashed up veggies in your bhaji, you may cook them well in a pressure cooker before you prepare the masala.
• The usage of the type of veggies used in Pav bhaji can make a slight difference in taste, if you like a sweeter taste you may use carrot, for extra color you may use beetroot. I personally like more Capsicum which helps bring out the flavors better.

• 5 Potatoes
• 4 garlic cloves
• 2 tbsp butter
• 2 tsp dried rosemary
• Salt, as required
• 1/4 tsp Black pepper powder
• Chopped green spring onion, to garnish

• 2 tbsp Mayonaise
• 2 tbsp Cream Cheese
• 1 tbsp Cream
• 1 tbsp milk (optional)
• Salt to taste

• 2 tbsp Mayonaise
• 1 tbsp Tomato Ketchup
• 2 tsp Hot Sauce/ red chilli sauce
• 1/4 tsp Kashmiri chili powder (optional)
• 1 tsp garlic powder (optional)

1. Preheat the oven to 220 Deg C. Line a baking tray with parchment paper.
2. Hold the end of the potato and create slits halfway through the potato, be careful not to cut through the potato and use chopsticks as barriers to help cut your potatoes without cutting through. Repeat with remaining potatoes. 
3. Meanwhile, in a saucepan melt butter and olive oil, and add garlic cloves and rosemary, and let it infuse in medium-low flame for 2-3 minutes.
4. Now using a brush, brush the garlic-rosemary infused butter onto the slit potatoes, also make sure the butter reaches the cut folds too.
5. Then sprinkle the potatoes with salt and pepper generously and bake for 30 minutes.
6. Whilst the potato bakes, prepare the sauces in different bowls by mixing the ingredients under the sauces heading.
7. Next, re-brush the potatoes with the garlic-rosemary infused butter and bake for another 30 minutes until fork tender and crispy edges on the potatoes.
8. Serve hot and slather the cream cheese sauce and dynamite sauce.
9. Garnish with chopped green spring onions. Enjoy!

Easy and Crispy Masaledar Fries 

• 2 large Potatoes, grated
• 1/2 of a medium onion, grated
• 1 small clove garlic, minced / 1 teaspoon garlic powder
• 2 large eggs
• 1/4 cup cornstarch 
• 1/4 cup All Purpose Flour
• 1/2 teaspoon baking powder
• 1 Cup Shredded Mozzarella Cheese
• 1 teaspoon white pepper powder
• Salt as required

Instructions:

1.  1. Grate the potatoes and onion using a grater or using a food processor. 
2. 
   
3.  2. Pile the grated potatoes in 2 batches on a clean kitchen towel and squeeze out the excess liquid.

1.  3. Transfer this to a big bowl and mix in the rest of the ingredients. The mixture should look like the image shown.

1.  4. In a large non-stick skillet, heat oil on a medium-high flame, drop in a little potato mixture, and check if the mixture sizzles, that's when you know the oil is hot. 

1.  5. Using an ice- cream scoop (or use 2 tablespoons of the mixture), scoop the mixture and drop it carefully into the hot oil and flatten it slowly using the back of the scooper. Let them cook about 3-4 mins each side till they become crisp and golden on both sides. Drain on paper towels and serve them with sour cream and chopped green onions. Enjoy with tea or coffee!