Mango Lassi

9 fluid ounces plain yogurt
4 1/2 fluid ounces milk
4 1/2 fluid ounces canned mango pulp
7 ounces from 3 fresh mango, stoned and sliced
4 teaspoons sugar, to taste, or try salt and cardamom seeds

Put all the ingredients into a blender and blend for 2 minutes, then pour into individual glasses, and serve. Feel free to try salt and cardamom seeds. The lassi can be kept refrigerated for up to 24 hours

Green Chicken

Ingredients:
2 lb chicken
3 tomatoes (finely chopped)
2 onions (finely chopped)
1/4 inch long chopped ginger
1 bunch cilantro leaves, chopped
1 tsp red chili powder
5 cinnamon cloves
1/2 tsp turmeric powder
1 tbsp cumin powder
1 tbsp garam masala (optional)
Salt to taste
3 tbsp vegetable oil or butter

Method:
Clean the chicken and cut them into pieces
Heat oil in a large deep non-stick pan and add onions.
Add cinnamon, ginger, powders and fry them until onions turn golden brown.
Make paste of cilantro and red chili powder in blender using water.
Add paste to onions-spices mixture and fry for a couple of minutes.
Add chopped tomatoes & salt to the paste and cook on high heat for 3-4 minutes (till tomatoes are kind of mushy).
Add chicken pieces and a glass of water and bring to boil (takes about a minute or two).
Once boiling takes place, turn down the heat to low, and let it cook for about 40 minutes. Stir occasionally.
Serve hot with parathas or plain rice.

Butter Chicken

Ingredients:
1 whole chicken cut up into pieces.
2 tomatoes (blended)
2 onions chopped
1 tbsp ginger-garlic paste
15 cashew nuts (made into a paste using water)
2 tbsp butter
3 tbsp thick cream
1 tsp chili powder
1 tsp oil
Cilantro for garnishing

Marinade:
1 tbsp tandoori masala
1/2 tbsp garam masala
2 tbsp lime juice
1/2 tsp cumin powder
5 tbsp yogurt
Salt to taste
Mix all the above ingredients well in a bowl

Method:
Marinate the chicken in the marinade for one hour
Heat oil in a pan and fry the chicken for 10 minutes. Remove the chicken and keep aside.
In the remaining oil, fry the chopped onions till golden, then add the ginger-garlic paste and fry sprinkling some water now and then till oil separates.
Add the cashew nut paste, chili powder, tomato paste and cook for 10 minutes.
Add the butter, cream and chicken. Mix well and cook until it is done.
Garnish with cilantro.