Healthy Baked Chicken Potato हेल्दी बेक्ड चिकन आलू वाला


4 Chicken Thigh with skin on and bone in

1 Onion (Pyaaz) Large Size

4 Garlic Clove without pealing (lahsun ki 4 kaliyan bina chile)

8 Baby Potato (8 Chote Aaloo) Cut in half

1/2 Lemon (1/2 Niboo)

Fresh Black pepper powder (Kali Mirch ka taza powder)


For Marinade:

1 tea spoon Red Chilli powder (Lal Mirch Powder)

1 Tea Spoon Salt (Namak)

1 Tea Spoon Tandoori Masala (Optional)

1/2 Lemon Juice

2 Tea Spoon Garlic Paste (Lahsun ka paste)

1/2 spoon Oil


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Mix Dal Tadka Dhaba Style मिक्स दाल तड़का ढ़ाबा स्टाईल

Ingredients :

1)Bengal Gram ( Chana Dal ) – 1/2 Cup
2)Split Black Gram ( Urad Bina Chilkewali Dal ) – 1/2 Cup
3)Red Lentil ( Khadi Masoor ki Daal ) – 1 1/2 Cup
4)Onion ( Pyaaz Bada ) – 1
5)Tomato ( Tamatar ) – 1
6)Ginger ( Adrak ) – 1 Inch
7)Garlic ( Lehsun ki Kali ) – 6
8)Green Chilli ( Hari Mirch ) – 2
9)Green Coriander Leaves ( Hara Dhaniya Patti )
10)10 Vegetable Juice or V8 or Tomato Puree – 1 Cup
11)Oil ( Tel ) – 4 Tea Spoon
12)Desi Ghee – 2 Tea Spoon
13)Salt ( Namak ) – 1 Tea Spoon
14)Turmeric Powder ( Haldi Powder ) – ½ Tea Spoon
15)Cumin seeds ( Jeera ) – 1/2 Tea Spoon
16)Aniseed ( Saunf ) – 1/2 Tea Spoon
17) Cardamom ( Badi Elaichi ) – 2
18)Indian Bayleaf ( Tej Patta ) – 1
19)Asafoetida ( Hing ) – 1/8 Tea Spoon
20)Coriander – ( Dhaniya Khadi ) – 1/2 Tea Spoon

21) Red Chilli Powder ( Lal Mirch Powder )


Preparation :

  • Mix the pulses and wash them.
  • Make a paste of ½ inch ginger,6 garlic petals and 2 green chillies.
  • Prepare the spices.


Cooking :

  • Take a cooker and heat it.
  • Pour some oil into it and let it heat up.
  • When the oil gets heated up then add 2 spoon of pure ghee which will enhance the taste and help give off a pleasant aroma.
  • When the ghee melts add badi elaichi,saunf,coriander leaves,red chilli powder and tejpatta to the hot oil.Stir the mixture well.
  • When it gets a little roasted we will add onions and cook them until they are roasted brown. Before adding the other vegetables,we will take out some roasted onions for garnishing the dal in the end. This is why onions are being roasted first without adding any spices like turmeric,salt etc.
  • So,add some onions and roast them till they are brown. When they get brown, take out a big spoon of onions for garnishing.
  • Now add garlic,ginger and green chilli paste and let it get a little roasted.Then add tomatoes and stir a little but do not roast too much just make sure that the tomatoes become very tender and soft . They have to get as thin as a paste.
  • Now add the washed mixture of pulses. Then add some turmeric powder and salt and also Naren ( A juice of 10 vegetables ). You can also use V8 ( which is a juice of 8 vegetables ) or tomato puree.
  • Now add water in the cooker. The amount of water should be such that it completely submerges the dal and if you put your fingers in it, it would be at the two finger level. Make sure that the water is enough. This recipe is for 10 people. Adjust the amount of ingredients to the number of people you want to make it for.
  • Now close the cooker and wait for the cooker to whistle 3 times. Remember before closing the cooker, take one spoon of the mixture and taste it for salt and other spices and make changes accordingly.
  • Close the cooker and keep the flame on medium. Close the gas when the cooker whistles 3 times. Do not open the lid and let out the steam instantly rather wait for a while for it to get out on its own.
  • When all the steam is released, open the cooker and check the consistency of the dal. If it is too thick then you can add warm water to make it less thick according to your preference.
  • For the people who like hing they can use it in the beginning of roasting of spices as hing can prevent the dal from causing acidity and also greatly enhances the aroma and the taste.
  • After opening the cooker add the finely chopped pieces of ginger and the green coriander leaves. Mix it well and dish out the dal. Garnish with the onions which were roasted and taken out earlier and top up with a spoon of butter.

Congratulations, your dish is ready!


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Aloo Chole Chaat आलू छोले चाट


Garbanzo Beans – Kabuli Chana- Chola

Potato – Aloo- Boiled

Olive Oil

Onion- Pyaaz- 1 – Chopped Finely

Green Chilli- Hari Mirch- chopped Finely

Coriander – Hari Dhaniya- Chopped

Tamarind Sauce – Imli Chutney

Yogurt- Dahi



Red Chilli Powder

Cumin Seed- Jeera- Roasted and Curshed

Chaat Masala

Wall Nut – Akhrot



Thanks To

-Chef Sameer Lal of  Udantashtari Fame

-Sadhna Lal

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Kale with Paneer केल पनीर की सब्जी



Kale – 250 gms

Paneer – Indian Cheese (all Indian Grocery shop sell it)- 150 gms

Garlic- Lehsoon – 5 pieces

Onion – Pyaz – 1

Jeera – Cumin Seeds – 1 Tea Spoon

Hing Powder – Asafoetida – 1 pinch

Namak -Salt – ½ Tea Spoon

Sugar – ½ Tea Spoon

Garam Masala – ¼ Tea Spoon

Red Chilli – Lal Mirch- 1

V8 or Tomato Puree – 2 Tea Spoon

Oil – 2 Tea Spoon


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Chicken Pepper चिकन पेपर- मुर्ग कालीमिर्च


Chicken Legs – 500 Gms

Yogurt – Dahi – 250 Gms

Butter- 3 Tea Spoon

Salt – 1 Tea Spoon

Black Pepper – 1 Tea Spoon

Pyaaz  (Onion) – 1 Medium Sized –cut in long pieces

Dhaniya Hari – 1/2 Gaddi

Sugar  – ½ Tea Spoon


Thanks To

-Chef Sameer Lal of  Udantashtari Fame

-Sadhna Lal

Beet Root with Kale Sabji बीट रुट (चुकन्दर) और केल की भाजी

Beet Root
Garlic – Lehsoon
Green Chilli – Hari Mirch
Cumin Seeds – Jeera
Lemon Juice – Neebu ka Ras

Coconut Chicken with Mashroom कोकोनट (नारियल) चिकन मशरुम के साथ

Chicken Drum Stick
Coconut Crushed
Oil- 2 Table Spoon
Onion Chopped- Pyaaz- 2 Medium
Garlic – Lehsoon- 4 kali
Ginger – 1 /2 Inch
Hari Mirch -2
Tomato- 1 Medium Chopped
Yogurt (Dahi) – 1/2 cup
Kali Sarson (Rye) 1 Spoon
Kadhi Patta ( Mithi Neem ki patti)
Badi Elaychi- 1
Kali Mirch- Black Pepper- 6-7
Loung – 2
Saunf -1/2 Tea Spoon
Choti Elaychi -1
Daal Chini Stick – ½
Lal Mirch powder- 1 Tea Spoon
Haldi -1/2 Tea Spoon
Salt – To Taste
Sugar – ½ Tea Spoon
Dhaniya patti- To Garnish

Louki Dopyaza लौकी दोप्याज़ा


Louki- 1
Potato- 2
Tomato – 1 Big
Lehsun – 6 cloves
Pyaaz – 2 Medium
Oil – 3 Tea Spoon
Jeera -1 Tea Spoon
Tej Patta – 2
Daal Chini – 1/2
Kali Mirch – 8
Loung -2
Choti Elaychi – 1
Badi Elaychi – 1
Khadi Kashmiri Lal Mirch -1
Hing – 1 Pinch
Haldi Powder – 1/2 Tea Spoon
Lal Mirch Powder – 1Tea Spoon
Dhaniya Powder – 1 Tea Spoon
Jeera Powder – 1 Tea Spoon
Garam Masala – 1/ 4 Tea Spoon
Salt – 1 Tea Spoon

Chicken Korma चिकन कोरमा


Chicken Breast Boneless – 500 Gms

Pyaaz (Onion) –3 Medium Sized –cut in long pieces

Adrak- Ginger – ½ inch cut in small pieces

Cooking Oil – 3 -4 Tea Spoon

Sugar- 1 Tea Spoon

Jeera – 1 Tea Spoon

Cinamon Stick (Daal Chini)- ½ Inch

Hari Ilaychi (Cardmom)-3 -4

Loung (Clove)- 3-4

Tomato (Tamatar) – 1

Kaju- 4 to 5

Posta Dana – 1 Tea Spoon

Dahi _Yogurt- 2 Tea Spoon

Dhaniya Hari (Cilantro) – 1 bunch



Haldi – Turmeric powder- ½ Tea Spoon

Kashmiri Lal Mirch Powder- 1 Tea Spoon

Dhaniya Powder –1 Tea Spoon

Jeera – 1 Tea Spoon

Tandoori Masala – 1 Tea Spoon

Norr Chicken Cube- 1 (If not available- add 1 tea Spoon Salt)

Dahi (Yogurt)- 4 Tea Spoon


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Hari Mirch Masala हरी मिर्च मसाला Spicy Jalapeno


Jalapeno – Hari Mirch – 6

Oil – 2 Tea Sppon

Kalounji Masala – 1 Tea Spoon

(For Kalounji Masala. please watch out video here)

Amchoor – 1 / 2 Tea Spoon

Salt – Namak – 1/2 Tea Spoon



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and Subscribe for Recipe by email at our web site:

Also, follow us on Google +: