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.

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.

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