Chocolates for diwalI

LEMON CHICKEN

Ingredients chicken breasts cut into small pieces,lemon juice 3 table spoon,salt to taste,corn flour 2 table spoon,green,red,yellow bell pepper,1 1/2 cup cut in 1 inch pieces,chicken stock 2 cup or can use water also,pepper powder 1/4 tsp,sugar 2 tsplemon rind grated 1 tsp,star anise 1,MSG 1/4 tsp
Method marinade chicken in 1 tsp lemon juice and salt for 1/2 an hour.In a pan heat oil add caosicum and bellpeppersaute for 1 minute add chicken and chicken stock bring to boil add pepper powder,sugar,MSG,star anise,and lemon rind. when chicken is done add corn flour mixed in water give boil till sauce thickens mix remaining lemon juice and serve hot.

VEGETABLE BUNS

Ingredients buns 4,mix vegetables(peas,carrot,beans)boiled,potato 1 boiled and mashed,tomato 1 chopped,onion 1 chopped,chilli powder 1 tsp,salt to taste ,butter to spread, mozrella cheese3tbls,tomato ketchup 3 tbls ,corriender leaves 2 tbls ,oil 2 tbls,Grind together 1 onion,2 green chillies,1"ginger.
Method Cut the buns into two halves and scoop out the centre part and spread butter on both sides of buns and bake in preheated oven for 3-4 minutes or till it gets pink colour.
In a pan heat oil and add onion cook a while add grounded onion cook for 4-5 minutes add tomato salt chilli powder, 2 tbls tomatosauce,2 tbls cheese mix well and add vegetables and potato mix and add corriender leaves.

Fill this mixture in buns put some cheese on the top and again bake it for 2-3 minutes or till cheese melts,dot with tomato sauce and serve hot.

Paneer delight

Indredients     paneer grated 1 cup, raw coconut finely grated 1 cup,dry petha grated 3/4 cup, elaichi powder 1/2 tsp, nuts crushed 2 table spoon.

Method  mix all the ingredients properly and make small balls or give cylendrical shape and garnish with nuts and serve chilled can add 1  tbls of roofafza to enhance the taste.

CORN CORMA

Ingredients   american sweet corn 1 cup
capsicum 1 medium sized finely chopped
onion 1 medium sized finely chopped
khoya 1/2 cup grated
tomato puree 1/4 cup
oil 2 tbls
salt to taste
pepper powder 1/4 tea spoon
corriender leaves 1 tbls finely chopped
Method  Heat oil and add onion cook till golden add salt pepper and tomato puree cook a while add capsicum and khoya cook till it leaves oil add corn and cook for 3-4 minutes garnish with corriender leaves and serve hot with paranthas or chapati