CHICKEN CHILLI

 Ingredients:
2-3 lbs. chicken breast
1 large red onion
1 large green bell pepper
8 chili peppers
3 big tomatoes
1 teaspoon salt or to taste
1 teaspoon chili powder
1 teaspoon cumin powder
3 tablespoon ketchup
coriander (chopped)

1	Cut onion, tomatoes and green pepper in medium size. Cut chillies as you prefer. Cut chicken breast into small pieces
2	In a pan, saute onions and green peppers in oil for 2-3 minutes. Add spices, chili peppers and salt. Saute for 1 more minute. (Saute everything over low-medium heat)
3	Then put chicken into the pan, cook over medium heat until done.
4	Garnish with chopped coriander and serve hot.

Kheer

Ingredients:
1 cup basmati rice (washed and drained)
4 cups  milk
2-3 tbsp sugar or as desired
1 teaspoon cardamon
1 tbsp unsalted cashews
1 tbsp raisins

Put the rice, milk and cardamon in a pan, bring to boil and simmer gently until the rice is soft and the grains are starting to break up. Add cashews , raisins and sugar and simmer for 3-4 minutes. Remove the  kheer from heat and serve either warm or chilled.

PANI PURI RECIPE

Ingredients:
To make puri:
1 cup Semolina ( Suji)
3 tblsp Fine Wheat Flour (Maida)
1/4 tsp Baking Soda
Oil to deep fry 
To make pani:
1/2 cup Tamarind
2 cups Water
2 tblsp roasted Cumin Seed Powder
2 tblsp un-roasted Cumin Seed 
Coriander Leaves
3 Green Chilly
2 tblsp Mint Leaves Chutney
1 tblsp Black Salt
How to make pani puri:

• To make pani:
• Measure all ingredients.
• Adjust spices and tangyness to taste.
• Strain through a wire strainer to remove any rough bits.
• To make puri:
• Mix sooji, maida, baking soda, salt and enough water to knead a soft dough.
• Stand covered with wet cloth for 15-20 minutes.
• Make small sized balls.
• With the help of some dry maida or sooji, roll into thin rounds.
• Heat oil in a pan and deep fry puris till very light brown and crisp.
• Drain in a paper towel for a while to dry out the oil.
• Store in an airtight container when cool.