Aachari murgh (chicken )

Ingredients:

Chicken 700 g
Garlic Paste 2 tbsp
Onions 2
Turmeric Powder 1 tbsp
Yogurt 250 g
Fennel Seeds 1 tbsp
Mustard Seeds 1 tbsp
Cumin Seeds 1 tbsp
Nigella Seeds ½ tsp
Carom Seeds ½ tsp
Fenugreek Seeds 1 tsp
Whole Red Chilies 10-15
Amchur 4 tbsp
Chaat Masala 2 tbsp
Green Chilies 8-10
Mustard Oil 2-3 tbsp
Oil 2-3 tbsp
Salt to taste

Method:

Dry roast fennel seeds, mustard seeds, cumin seeds, nigella seeds, carom seeds, fenugreek seeds and whole red chilies in a pan.Then crush this mixture coarsely and separate 1 tbsp.
Add chaat masala to these spices and fill green chilies with it. Set aside.

Heat mustard oil in pan, fry onion and garlic paste, and add chicken and mix in turmeric powder,  amchur and salt. Add yogurt and cook well. After that add water.When gravy becomes thick, add green chilies and let it simmer.
Dish out and serve.

schezwan noodles

Ingredients:

2 cakes of noodles
2 to 3 tbsp. olive oil
¾ to 1 ¼ tsp red chili paste (adjust as needed)
1 tsp garlic cloves chopped finely
1 medium sized onion chopped finely
salt according to taste
½ tsp sugar
1 to 1 ½ tsp soya sauce
½ to ¾ tsp vinegar
½ tsp gently  crushed pepper
1 ¼ cup mixed veggies chopped ( carrots, capsicum,beans, )
2 sprigs spring onions ( separate greens and whites)

Method:

Add noodles in boiling water and cook .

Do not over cook. 

Drain and rinse them well.

Add little oil and toss them. 

While the noodles cook make red chili paste. Mix chili powder with little water to make a thick paste.

Saute ginger and garlic in oil. Fry onions until golden. Add red chili paste, salt, sugar, soya sauce and vinegar.Add 1 tbsp water and pepper. mix well. Fry until the oil separates. Keep this aside in a plate.

Add little more oil and fry veggies along with spring onion whites in the same pan until half cooked but crunchy.Add the noodles, sauce and spring onion greens.Mix and Fry for 2 to 3 mins. Add more oil and salt if needed.Serve hot.