BHAJYA Ingredients Chilkay wali moong ki daal Salt and red chili powder according to taste Small pieces of onion, coriander and green chili Oil and a wok for frying Directions Wash and soak the daal until chilkas are separated. Then grind the daal in a chopper. Leave to ferment. In winter, a little baking powder may be added. Then add salt, red chili powder and very small pieces of onion, green coriander and green chilies. Mix well. Then with a wet palm, form tikkies and dip in hot oil in a wok and fry. Once ready, serve with mint chutney. CHICKEN QORMA Ingredients Three onions Four to five tomatoes Salt and red chili powder to taste Coriander powder 1teaspoon A chicken cut into 12 pieces skinned and fat free Garam masala Five to six peppercorns Two big cardamoms Two sticks cinnamon Three cloves Peeled almonds opened into two halves One and half fell of yoghurt Directions Thoroughly wash and clean the chicken pieces. Keep them aside, soaked in water. Take fried sliced onions and add sliced tomatoes after frying them also. Add chili powder salt, coriander and garam masala. Sauté until aroma arises. Add chicken pieces and keep stirring until onions and tomatoes become one. Add yoghurt then add water if needed in order to get a thick consistency. Add the half peeled almonds for decoration looks. Now it is ready to eat. Serve in a deep or a not so shallow dish. Eat hot. RICE & SPICE Ingredients Boiled rice Tender pops from K&N Chili garlic sauce Soya sauce Directions Spread boiled rice on a plate. Place the fried tender pops when they’re of a golden brown colour. Mix the sauces and fold the contents. Your dish is ready to eat in five minutes. Published in Daily Times, February 2nd 2018.