Palak Paneer

Ingredients

4 cups Palak
1 cup water
salt
1 cup Paneer(cubes)
2 tsps jeera
3 sticks cinnamon
2 tbsp butter
1 big onion (sliced)
1/4 cup milk
2 tsps garlic(finely chopped)

Directions
1. Wash palak, put it in a pot,add salt and water, boil until just soft. Keep aside.
2. Heat 1 tbsp butter in a another pot, add jeera, garlic, cinnamon, green chillies, and onions, braise till garlic and onions turn golden brown. Put this in grinder with boiled palak (dont throw away the water in which the palak is boiled, you can use it for grinding or cooking). Grind into smooth paste.
3. Heat the remaining butter in a pot, add palak and paneer cubes, reduce the heat and cook for 15 mins.
4. Add milk, and cook again for 10 mins till thick.
5. Garnish with onion rings and slitted green chillies.
6. Serve with jeera rice or parathas.

Gobhi Paneer

Ingredients

1 cup paneer cut into very small cubes/grated
1 cauliflower
2 fresh tomotoes
1 tsp ginger chopped
3 green chillies
1/2 cup curd
Oil for frying
Salt to taste

Directions
1. Cut the cauliflower into small florets and shallow fry with salt in a fry pan for few minutes. Cover the pan so that the florets are cooked properly.Keep it aside after cooking.
2. Cut tomotoes into small pieces.Also cut green chillies into small pieces.Put the cut tomotoes ,green chilli in a mixer and add ginger and curd.Mix well to make it a homogeneous mixture.
3. Now heat oil in a pan and pour the tomato/curd mixture in it.Add salt to taste.
4. Cook it for few minutes till the boil comes.
5. Now add the grated paneer and cook for few minutes.
6. Now add the cauliflower florets and cover and cook till the oil appears on the side of pan.
7. The dish is ready to be served with hot chappatis or even with rice.

Paneer-Garlic Pulav

Ingredients

2 cups basmati rice-cooked with 2 1/2 cups water(1 whistle in pressure cooker)
12 small paneer cubes-(3 cubes grated)
10 garlic flakes-chopped
1 onion-chopped
ground masala of 4 garlic flakes, 1 inch size ginger, 2 green chillies
1 tsp cumin seeds
1 cinnamon stick
2 green cardamom
2 cloves
1 tbsp spring onions-finely chopped
few chopped mint leaves
few chopped coriander leaves
2 tsp salt
2 tsp refined oil with 1 tsp ghee
1/4 cup water

Directions
1. Heat oil and ghee in a non-stick kadai.Saute cumin seeds,cinnamon stick,cloves and cardamoms.
2. Add chopped garlic and onions and saute for 3 mins.
3. Add chopped spring onions,chopped mint leaves and coriander leaves.
4. Add the ground masala,salt and grated paneer and the remaining paneer cubes and cook for 5 mins with 1/4 cup water.
5. When the Masala gets dry,add the cooked basmati rice and mix well for 2 more mins.
6. Serve this Paneer-Garlic Pulav with raita of your choice and Pumpkin Curry.

Cauliflower Pulav

Ingredients
1 Cauliflower 3 Potatoes 1 Garlic 1 small piece Ginger 4 Greeen Chillies 3 cups Basmati Rice ¼ cup Vegetable Oil 1 tsp Turmeric powder 3 Onions 3 Tomatoes

Method:

1. Fry rice in vegetable oil lightly and pressure cook.

2. Clean Cauliflower and boil it.

3. Cut Potatoes into small pieces and fry them in oil.

4. Heat oil in a pan and add chopped Onions. Make a paste of Ginger and Garlic and add them.

5. Add chopped tomatos. Fry them along with turmeric powder and green chillies and mix them 6. Add boiled cauliflower and Green peas.

7. Finally, mix the boiled rice gradually and mix them. Add fried potatoes.

8. Garnish with coriander leaves

9. Serve it hot.

Corn Pulav

Ingredients

3 cups of basmati rice
1 tbsp ginger
1 tbsp ginger
2 cups of yellow corn kernels
1 tsp cumin seeds
1 medium onion (finely chopped)
1/2 tsp white pepper powder
1/2 tsp turmeric powder
4 black cloves
2 black cardamoms (akha elaichi)
4 tbsp butter (or ghee)
2 tbsp finely chopped fresh cilantro
salt to taste

Directions
1. Cook rice with minimal water either in a pressure cooker or an electric rice cooker (preferred);
2. In a pan melt butter, add chopped onions and fry till they turn brown;
3. Add all the spices and stir the mixture for couple of minutes, till the onions are coated
4. Add corn and salt and cook for approximately 8-10 minutes till the corn becomes soft and tender on medium heat
5. Empty the steamed rice into this mixture and stir till the rice is uniformly yellow in color
6. Just before serving, garnish the pulav with cilantro leaves

Tomato Pulav

Ingredients
rice--2 cups tomato--2 cups (ground) onion--1 chopped soyabean chunks--1 cup oil--2 tablespoon butter--1 tablespoon salt to taste garam masala--1 tsp cumin seeds--1 tsp tejpatta--1-2

Directions
1. Heat oil.
2. Fry onion and tejpatta.
3. Add chopped onion and fry for 1-2 mins.
4. Add garam masala,tomatopulp,soyabean chunks.
5. Fry for 1-2 mins.
6. Add rice and salt.
7. Mix well.
8. Add 3 cups of water.
9. Pressure cook for 5 min.
10. Garnish with fresh grated coconut and coriender leaves.

Peas pulav

Ingredients

2 cups basmati rice
1 medium onion sliced
3-4 green chillies slit
3-4 cloves
1 inch cinnamon
1 black cardamom
2 green cardamom
1tsp ginger garlic paste
1/2 cup green peas
1cup coconut milk
salt to taste

Directions
1. wash rice and set aside
2. heat oil,add cloves,cinnamon,green and black cardamom,green chillies,ginger garlic paste and saute adding green chillies and onions till onions turn light brown.add green peas.
3. add the rice and mix well when on heat till the masalas and the rice mixes well
4. add coconut milk, salt and also another 3 cups of water just enough for the rice to cook.
5. pulav is done when the rice is cooked.
6. serve hot with any raita of your choice.

Paneer Makhani

Ingredients:

I kg ripe tomatos
1/2 kg paneer
2 tbsp ginger-garlic paste
1tsp red chilly powder
1/2 tsp bhuna jeera powder
1/2 tsp garam masala powder
5 flowers of mace
10 green cardamom
salt to taste
100 gm butter(preferably white)
1 cup fresh cream
1 tsp kasoori methi
1tsp sugar
Chopped dhania


Directions:
1. Boil tomatos with mace and green cardamom for 5 minutes
2. Then take out mace and cardamom and make a puree of tomatos.
3. In a pan heat half of butter and add ginger-garlic paste, and fry well.
4. Add tomato puree and fry. Reduce it by 1/4 th in quantity.
5. Add red chilly, garam masala. jeera powder.
6. Add salt and sugar and remaining butter and cook for a minutes.
7. Add paneer cubes and fry a little.
8. Now add fresh cream and kasuri methi.
9. Kasuri methi should be dry roasted and crushed.
10. Mix it well and cook for another 2 minutes.
11. Decorate with chppoed dhania.
12. If we use Tandoori Chicken instead of paneer, then we can make Butter Chicken with same recipe.

Kasoori Paneer Tikka

Ingredients

25o g paneer
1/2 cup hung curd
1 tsp garlic paste
1 tsp ginger paste
2 tbsp kasoori methi
1 tbsp roasted chanadal pwd
2 tsp kashmiri red chilli pwd
1 tsp oil
salt to taste
1 large deseeded capcicum cut into 1 inch cubes,toss into 1 t.sp. oil
1 large de seeded tomato cut into 1 inch cubes
Juliens of cabbage, carrot and onion
Few coriander leaves
4 Lemon wedges

Method :
1. Dry paneer with a clean cloth and cut into 1 inch cubes
2. In a wide mouth bowl mix curd, garlic paste, ginger paste, kasoori methi, roasted chanadal pwd, red chilli pwd, oil and salt
3. Add paneer and mix gently so that paneer doesn t break
4. Keep in the fridge for 2 hrs for marination
5. Pre-heat oven(OTG) at maximum temp.
6. In a skewer rod insert capcicum-paneer-tomato-paneer-capcicum and vice a versa
7. Grill at 275 degree till edge of the paneer is slightly burnt (10-15min)
8. In a serving dish spread juliens of cabbage, carrot and onion
9. Sprinkle corinder leaves
10. Place paneer tikka
11. On one side place lemon wedges
12. Serve hot.
13. Cubes of Onion can also be used with capsicum and tomato

Paneer do pyaza

Ingredients

250 gms. Paneer
2 big Onions
2 Tomatoes
2 green Chilli
2 tbsp. Oil
1/2 tsp. Chilli powder
1/4 tsp. Turmeric powder
1 tsp. Dhania powder
1/2 tsp. Garam masala
salt to taste
1 tsp. kasoori Methi

Method :
1. Chop onions, tomatoes and green chillies.
2. Heat oil in a karahi. Fry onions till slightly brown.
3. Add tomatoes, green chillies and all masalas except garam masala
4. cook for 5 min. add paneer cubes and mix.
5. Garnish with garam masala and coriander leaves. serve with puri or paratha.

Mixed-Spicy-Pickle

Ingredients:
Raw sour mangoes – 2 No.
Lemons – 10 Nos.
Green chillies – 10 No.
Ginger – 2” piece – 2 No.
Red chilli powder – 1 table spoon
Salt – 2 table spoons
Mustard seeds – 2 teaspoon
fenugreek seeds(methi) – 1 teaspoon
Turmeric powder – 2 teaspoon
Asafoetida – 1/2 teaspoon
Preparation
Roast lightly fenugreek seeds.
Grind with mustard seeds to fine powder

Seasoning ingredients:
Oil – for seasoning – 2 tablespoons
Mustard seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Asafoetida – 1/4 teaspoon
Make Seasoning:
Heat Oil
Add Mustard seeds, Turmeric powder, Asafoetida
Cool completely before adding to pickle

Making Mixed-Spicy-pickle:
Cut mangoes in your desired size pieces. Cut lemons in 8 pieces. Slit chilies and cut in 1 inch pieces. Cut ginger in thin small pieces.
Mix together mango pieces, lime pieces, ginger pieces, chili pieces, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida.
Add the cooled seasoning
Mix well and fill in dry airtight bottle.
Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.
Pickle will be ready to eat in 10-15 days. Serve with any dish such as snacks, rice, roti, poori etc.

JEERA ALOO

Ingredients
Aloo / Potatoes - 1/2 kg, Jeera seeds - 1 tsp, Turmeric powder - 1/ tsp, Green chillies - 2 or 3, Red chilli powder - 1 tsp, Garam masala - 1 tsp, Garlic paste - 1/2 tsp, Oil - 5 tsp, Salt to taste, Lemon juice - 1/2 tsp

Method
1. Wash, peel cut in to cubes and parboiled
2. Heat oil in a pan, add jeera seeds when they sizzle
3. Add chillies, turmeric, garlic stirfry
4. Add parboiled potatoes / aloo stir well on medium heat
5. Add chilli powder, garam masala and salt stirfry, cover and cook for few minutes
6. Switch off the hob. Add lemon juice mix well

Brinjal Sambar

Ingredients
1. Brinjal / Baingan / Aubergine - 1/2 kg
2. Chana - 5 tsp
3. Potato - 1 (finely chopped)
4. Toor dal - 1 cup
5. Sambar powder - 2 tsp
6. Rasam powder - 1 tsp
7. Tamarind Paste - 1 tsp
8. Jaggery - 1/2 tsp
9. Coconut - 1/4 cup
10. Salt to taste
11. Oil for seasoning - 2 tsp
12. Mustard seeds - 1 tsp
13. Asafoetida (hing) - 1/4 tsp
14. Curry leaves
Method
1. Wash the dal and place it in the pressure cooker using 2 cups water along with potato, chana. Add turmeric powder a pinch into the dal.
2. Chop lenthwise brinjal. Cook seperately into the pan using 1/4 cup water and a pinch of salt.
3. Next add the boiled dal, chana, potato into the cooked brinjal.
4. Grind sambar powder and coconut using a litter water (should be thick paste).
5. Add tamarind, salt, jaggery, sambar masala, rasam powder bring to boil for 5 minutes
6. Heat oil in a pan add mustard allow to splutter, add hing and curry leaves finely pour into the sambar.
7. Ready to serve with rice

Karjikayi, Kanoli

Ingredients
for the filling-
3 cups rava,
3/4 cup pure ghee,
1 and 1/2 cup desiccated coconut
3 cups castor sugar,
2-3 tbsp elaichi powder,
4-4 and 1/2 tbsp khus khus((poppy seeds)
A pinch of salt(avoided during festival)
Dry fruits of choice sliced/blanched
for the covering-
3 cup maida,
1 cup oil
Silver wark(optional)

How to make
For the filling: Roast rava in a 1/2 to 3/4th cup pure ghee till it turns golden in colour.(It gives out a light fragrance) and set aside. In a separate pan roast khus khus in ghee till pink in colour. Add desiccated coconut and roast for five to seven minutes. Mix it well with roasted rava and sugar and set aside. In little ghee brown the dry fruits and mix it along with rava mix.

For the covering: Add 1/2 cup oil to maida and knead to dough. Cover with damp cloth and set aside for about one hour. After an hour make small puris. Place one teaspoon of the filling on one side. Seal by joining along the edges. Run a cutter over the edge to give it shape. or if at all you can do it by folding little by little with your hands Cover the karanjis with a damp cloth before deep frying. Heat oil and deep fry the karanjis till golden brown. once it cools you can apply the siver wark on the karanjis

Kala Jamun

Ingredients
For the Kala Jamuns:-
2 cups 250 grams khoya grated
5 tablespoons plain flour (maida)
1/4 teaspoon cardamom powder
2 tablespoons sugar
For making sugar syrup:-
3 cups sugar
a few saffron strands (optional)
Other ingredients needed are :-
ghee for deep frying
1 cup desiccated coconut

How to make
To make Sugar Syrup :- In a large pan, combine the sugar with 1 litre of water and bring to a boil. Simmer over a slow flame till the syrup is 1 string consistency. Remove any impurities which float on top of the syrup using a slotted spoon. Note : You can add half a spoon of milk to the boiling sugar syrup, this will separate the dirt from the syrup. Add the saffron if desired and keep the syrup warm. For the Kala Jamuns :- In a bowl, combine all the ingredients, mix well and knead into a firm dough without using any water. Divide this mixture into 25 equal portions and roll them into rounds. These should have no cracks on the surface as otherwise the jamuns will crack while frying. Deep fry in ghee over a medium flame till the jamuns are dark brown in colour (for approx 10 to 12 minutes). Drain and immerse in the warm sugar syrup. Soak for 30 minutes. Drain and roll them in desiccated coconut. Kala Jamuns are ready to serve.

Pineapple Kesari

Ingredients
1 cup rawa
1 cup finely chopped and minced pineapple
2 1/2 cup Sugar (add 2 ½ cups if the pineapple is not sweet)
2 cups Water
1/2 cup Ghee
50 gms chopped Cashewnuts
50 gms black dried grapes
1 tsp Cardamom powder
1/4 tsp saffron (powdered)
1/4 tsp pineapple essence
3-4 drops kesari(saffron) colour

How to make
In 1 tbsp ghee fry the rawa on a low flame till a nice aroma comes and the colour changes. Remove it and place it in a plate and cool. Add cashew and dried black grapes and fry them in 1 tsp ghee. Cook pineapple in its own juice in a closed container for about 5 mts (or) on a medium flame in the gas for 5 min till they become tender. Heat the water and sugar together in a pan and stir them continuously till sugar dissolves and the syrup becomes slightly sticky. First add the cooked pineapple, mix well and then add the rawa completely in one stroke , and keep stirring to prevent lump formation. Add the colour and spices now and the ghee little by little and stir well. Add 1/4 tsp pineapple essence for a very nice flavour. When the kesari leaves the sides of the pan, remove and serve hot.

Jangri

Ingredients:
1. Urad dal – 1 cup,
2. Saffron color – 1 pinch,
3. Rice flour – 1 tsp,
4. Ziploc bag (for piping),
5. Oil - For frying,
6. Ghee - 1/4 cup,
For Sugar syrup):
7. Sugar – 1 cup,
8. Water – 2 cup,
9. Milk - 1 tsp,
10. Lemon juice – 1/2 tsp.

Method :
1. Soak urad dal for atleast 3 hours. Drain the water and grind dal into a fine paste in the blender by adding little water. The consistency should become like glue sticking.

2. Dissolve sugar in water and bring to boil till one string consistency. Now add lemon juice into the syrup to avoid forming crystals.

3. To the dal paste, add rice flour, saffron colour and mix it well.

4. Now take a Ziploc bag and turn it upside down and make a small hole in the center using a heated big safetypin or iron nail so that it makes a hole by the way seals the hole not to tear while piping.

5. Take a flat pan/kadai, heat 1inch level oil&ghee.

6. Put the colored mixture into the ziploc bag and hold nozzle of the ziplog bag just above the surface of the oil( Not very hot, very low heat), and pipe it to make circles starting from the centre and sealing the end in the last half round. (If the oil is too hot the shape wont come. Better practice in an empty plate and then pipe it in oil. If still not coming, reduce flame and try again)

7. Deep fry on a medium heat till crispy and golden on both sides. Turn frequently.

8. Drain the jangries and immerse in warm sugar syrup for a minute, and serve hot or cold.

Sandesh

Ingredients
Samolina (Sooji, Rava) 2 cups
Sugar 1 cup
Ghee 2 tbs
Small Cardamom powder 1/2tbs
Grated Coconut 1

Method
Heat ghee in the pan. Add semolina and fry it till it turns light brown. Keep aside.
Make 1 string sugar syrup and add cardamom powder.
Put the pan on fire again and add coconut and sugar syrup. Mix all the ingredients

Sandesh

Ingredients
Samolina (Sooji, Rava) 2 cups
Sugar 1 cup
Ghee 2 tbs
Small Cardamom powder 1/2tbs
Grated Coconut 1

Method
Heat ghee in the pan. Add semolina and fry it till it turns light brown. Keep aside.
Make 1 string sugar syrup and add cardamom powder.
Put the pan on fire again and add coconut and sugar syrup. Mix all the ingredients

Masala Cashew

Ingredients
500 gms. Whole big cashew nuts
Salt to taste
1/2 tsp. red chili powder
3-4 pinches garam masala
2 pinches citric acid powdered
3 tbsp. ghee

Method
Heat ghee in a deep frying pan.
Add cashews few at a time.
Fry till light brown on low flame.
Drain, keep aside in a colander.
Repeat for remaining cashewnuts.
Sprinkle all other ingredients over them.
Toss with hand till masalas are well blended with cashewnuts. Cool completely to room temperature before storing in airtight container

Dry fruit Kheer

Ingredients:
Leftover plain Boiled Rice 1 cup
Cream Biscuits 8-10 [Vanilla or Cardamom flavour only]
Dry fruits 1/2 cup
Milk fresh 1 cup
Milk cream fresh 1/2 cup [optional]
Vanilla essence 2, 3 drops.[if served chilled]

Method
Mix leftover rice, biscuits and milk.
Boil it for about ten minutes or till it thickens a little. Mash the rice and biscuits with a masher so that biscuits mix well.
Add the cream and dry fruits. Mix well and boil for 2 minutes.
Pour the kheer in a bowl and add the essence.
Keep it in the freezer to chill or you can serve it hot also

Carrot Soup

Serves: 4
2 big carrot(s) chopped 2 medium potato(es) chopped 1 big onion(s) chopped 2 tablespoon(s) butter 1 teacup(s) milk salt, black pepper and oregano to season.

Boil the chopped carrot(s) and potato(es) in a vessel for about 7 minutes or till tender and cooked. Cool. Add some water and blend in a liquidizer. Strain and keep aside the puree.
Heat butter on medium level in a pan for a few seconds. Add the chopped onions. Fry on medium heat for about 4 minutes or till onions are transparent.

Now add the strained puree, milk, salt and pepper. Stir well. Bring to boil and then keep on low heat for about 3 minute(s).
Serve hot with: bread sticks.

Vegetable Soup

Serves: 4
200 grams (about 8 oz.) mixed vegetables (beans, carrots, potatoes) finely chopped. 1 medium onion(s) chopped 2 tablespoon(s) butter 1 tablespoon(s) plain flour (maida) 4 teacups milk 1 teacup(s) water salt and pepper to taste.

Boil the vegetables in water on medium heat for about 6 minutes or till tender and cooked.
In a pan, heat butter on medium level for a few seconds. Add the chopped onions and fry for about 3 minutes or till onions are transparent.

Add the flour and milk. Stir well. Now add the vegetables and water. Mix well and keep on medium heat for about 4 minutes. Season with salt and pepper.
Serve hot with: croutons.

Tamatar Soup

Serves: 4
4 cups tomato juice 2 teaspoon(s) cornflour dissolved in a little cold water 1 teaspoon(s) roasted cumin seed powder 1 teaspoon(s) ginger - garlic paste 1 tablespoon(s) milk salt and pepper to season.

Combine all the ingredients in a vessel except for milk and bring to a boil on medium flame.
Let it simmer on low heat for about 4 minutes.

Add the milk and let it simmer again on low heat for about 3 minute(s).
Serve hot with: croutons or bread sticks.

Palak Soup

Serves: 4
4 cups spinach leaves 2 cup(s) water 1 onion(s) chopped 1 cup(s) milk 2 tablespoon(s) plain flour (maida) 1 tablespoon(s) fresh cream 2 tablespoon(s) butter salt and pepper to season.

Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.

Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minute(s) or till the onions are transparent. Now, add the plain flour and fry briefly on low heat.
Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minute(s). Add the fresh cream just before serving.Serve hot with: cheese crackers.

Onion Soup

Serves: 4

2 onion(s) chopped 4 cups water 2 teaspoon(s) cornflour dissolved in a little cold water 2 tablespoon(s) grated cheese 2 tablespoon(s) butter salt to taste

Heat the butter in a pan. Add the chopped onion(s) and saute on low heat for 8 minutes or till they are well browned.
Add the water, grated cheese and salt. Bring to boil on medium heat.
Add the cornflour and simmer on low heat for 4 minutes. Top with a dash of grated cheese just before serving.
Serve hot with: fried bread pieces.