1. Slice the onion finely to make thin strips and chop the garlic into small pieces.

2. Heat a saucepan on medium heat and when hot, add oil and jeera. When jeera has browned a little add onion and garlic and stir.

3. Meanwhile take the stems out of the mushrooms so they are empty inside. You can do this by pulling and twisting the stem. After this has been done add the mushrooms into the saucepan.

4. Add dhanajeeru, haldi, mirchi, salt, lemon juice and a cup of white wine and stir.

5. Put the heat up a little and semi-cover the saucepan with a lid for 5-10 mins so that the wine reduces.

6. Blend the tinned tomatoes making a sauce and then when 1/2 the wine has reduced to half, add the tomato sauce in the pan, stir.

7. Finally, add honey and take off the heat. Garnish with coriander.

Enjoy!

6-8 pieces of cleaned chicken legs or breast only

2-3 lemons

Salt and pepper to taste

1 level spoon butter (optional)

Heat cooker, Put freshly squeezed juice of lemons.

Add salt and freshly ground black peppers to taste.

Can also add butter. (reduce salt if adding butter)

Put chicken pieces turn them to coat evenly.

Close cooker after one whistle simmer for 8-10 min.

After whistle drops open cooker and cook without lid till excess water dries off.

Serve hot with mint or tomato sauce and slivers of onions and tomatoes and coriander.

Bread - 8 Pieces
Curd - 50 gm
Green Chilies - 10 to 15
Mustard Seeds - little
Refined Oil - two tablespoons
Red Chille powder - a pinch
Neem Leaves - 10 to 15
Salt - according to taste

1. Cut around 3-4 green chilies into small pieces. Add it to the curd. Then add red chili powder, salt. Mix them well to a fine paste.

2. Apply this paste to all pieces of bread. Now cut the rest green chilies into two vertical pieces each.

3. Heat the refined oil in the pan, put the mustard seeds, some green chilies and few neem leaves and put one sandwich on it. Allow it to brown both the sides and it serve hot.