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Fried Chicken Drumsticks with crispy texture of bread crumbs.  

Ingredients:
For the marinade-
4 chicken drumsticks (legs),
1 tbsp lemon juice,
1 tbsp ginger-garlic paste,
1/4 tsp turmeric powder,
1 tsp red chilli powder,
1/2 tsp roasted cumin (jeera) powder,
2 tbsp yogurt, beaten,
Salt to taste.

For coating-
Bread crumbs,
1 egg; beaten,
Salt to taste.

Other-
Oil for frying.

Method:
Make slits to the drumsticks so that marinade penetrates deep into the chicken. Mix together all the ingredients of marinade and apply properly to the drumsticks. Let the chicken marinate for atleast 2-3 hours. For best results marinate overnight in the refrigerator.
Heat oil in a frying pan on medium flame. Spread the bread crumbs in a shallow dish. Dip wach drumstick into the egg and then roll into the bread crumbs to coat well, then again dip into the egg and then roll in the bread crumbs. Coat all the drumsticks similarly and then place them in oil. Reduce the flame and let the chicken cook. Keep stirring occasionaly to fry the chicken evenly from all sides. When the drumsticks have cooked and are nice brown in color, drain on absorbent paper towel and serve hot.

Ingredients:
4 medium size ripe but firm tomatoes,
100-125gms or approx 3/4 cup crumbled paneer (cottage cheese),
1 small onion,
1/2 cup coriander leaves,
1 green chilli,
1 tbsp ginger-garlic paste,
1 tbsp cream (optional),
1 tsp chat masala,
Salt and sugar to taste,
Olive oil for tempering and frying.

Method:
Cut the tomatoes into two halves each horizontally. Core all the pulp from them and strain the pulp, set it aside. Apply a pinch of salt and sugar to each tomato halve, rub inside evenly and place them upside down on a kitchen paper towel. This would reduce the sour taste of the tomatoes, if any. Dice half the onion. Put the other half, chilli, coriander (reserve few leaves to garnish) into a grinder and grind to a paste.

Heat little oil in a pan, add the diced onion and saute till it is soft. Then add the ground coriander paste and cook for few minutes. Then add the ginger-garlic paste, strained tomato pulp, mix well and cover and cook for few minutes. Then add paneer, chat masala and very little salt since chat masala also contains salt. Mix together, cover and cook for a minute and then remove from flame. Spread in a plate and let it cool for 2 minutes. Then add cream if you want, mix well and stuff into the tomatoes.

In the same pan add more olive oil is required. When it is hot place the stuffed tomatoes into it. Cover and cook them on low-medium flame for 3 minutes. Then uncover and turn the tomatoes and again cover and cook. Continue this process till the tomatoes are almost cooked from all sides but are still firm and red in color. You should not over cook them since they would droop and their color should not change. When done garnish with chopped coriander leaves and serve hot with Indian bread or parathas.
TIP:
Use fresh paneer in this recipe, it tastes much better than the frozen paneer.

Ingredients:
1/2 cup unsalted butter,
2 cups heavy cream; whipped,
3/4 cup grated Parmesan cheese,
1/2 cup mozzarella cheese,
1/2 tsp white pepper,
Salt to taste.

To serve-
10 ounces or 300gms Fettuccini or Angel Hair pasta; cooked.

Method:
In a saucepan melt the butter. Reduce the flame to low and add cream, cheese, salt and pepper and keep stirring till the sauce is smooth but do not let it boil. Remove and combine your favorite pasta and serve.

Ingredients:
1 cup cornflakes; coarsely ground to powder,
2 tsp mustard seeds (rai),
1/2 tsp asafoetida (heeng),
1 long green chilli; chopped,
8-10 curry leaves,
1 onion; chopped,
1/2 tsp turmeric powder,
1/2 tsp red chilli powder,
Salt and sugar to taste,
1 tsp lemon juice,
Oil for tempering,
Water,
Chopped coriander leaves to garnish.

Method:
Dry roast the cornflakes powder on low flame till its fragrant. Then heat a oil in a pan. Add mustard seeds, let them splutter and then add curry leaves, green chillies and onion. Cook till onion is soft and pinkish. Then add asafoetida, turmeric, red chilli powder, fry for a minute. Then add the roasted corn powder, mix well. Add sugar and salt, warm water enough to cover the mixture (do not add excess water, else the upma would become sticky, you can add more water if required later after checking) , mix, cover and cook for 2-3 minutes. Uncover, mix and remove. Garnish with chopped coriander leaves and serve.

Ingredients:
4 eggs,
4 small potatoes; boiled, peeled and mashed,
1 onion; finely chopped,
1 small tomato; finely chopped,
1/2 tsp red chilli powder,
1/2 tsp pav-bhaji masala,
1/2 tsp garam masala powder,
Salt to taste,
Oil for frying,
Water.

Method:
Heat little oil in a pan, add onions and tomatoes and fry stirring occasionally for few minutes till they turn soft. Then add red chilli powder, garam masala and pav-bhaji masala and mix well. Let it fry for 2 minutes. Now add mashed potatoes, mix and add little water, cover with lid and simmer for 2 minutes. Then remove from flame and set aside till the omelettes are prepared.
Now beat 2 eggs at a time, add a pinch of salt. Heat a non-stick pan, add little butter or oil if you like else you can omit it, pour the egg and hold the handle of the pan and shake it to spread the egg evenly on the pan. When the egg is cooked from one side, flip over to the other side. Now scoop a spoonful of potato mixture and spread it over the omelette. Then wrap the omelette to form a nice thick roll. Prepare the other omelette similarly and serve with tomato ketchup.