Aloo Mutter

Ingredients:

• 4 Potatoes
• 1 Cup green peas
• 1 Large chopped tomato
• 2 Green chilies chopped
• 1/2 tsp Red chili powder
• 3/4 tsp Turmeric Powder
• 1 cup oil
• Coriander leaves
• Salt to taste


How to make Aloo Mutter:
• Wash potatoes and cut them into cubes.
• Heat the oil and add tomato, turmeric powder, red chili powder and green chilies. Fry it till oil is absorbed.
• Add potatoes and green peas and mix them well.
• Fry it for 5 minutes.
• Add 2 cups water and cover it.
• Cook it till water is partly absorbed.
• Garnish it with fresh coriander leaves.
• Serve it with rotis.

Agra Ka Petha

Ingredients:

• 1 kg Ash Gourd (Petha) (peeled and cut)
• 1 tsp Alum Powder (Phitkari)
• 750 g Sugar
• 1 tbsp Lemon Juice


How to make Agra Ka Petha:
• Take the ash gourd pieces and prick it with a fork.
• Place the pieces in a large pan filled with water and add alum powder to it. Boil it for fifteen minutes and take off from heat. Drain and wash it thoroughly under cold water.
• In a pan, take one cup of water and add sugar to it and cook it till the sugar is dissolved.
• Add lemon juice to the sugar syrup and lower the flame and add the cooked ash gourd to it.
• Cook till the ash gourd is completely cooked and the sugar syrup is thread like consistency.
• Take off from heat and arrange the pethas in a tray, so that they do not stick to each other.
• Allow it to cool completely.
• Serve.

Bandhakopir Ghonto

Ingredients:

• 1 Cabbage (finely chopped)
• 2 Medium Potatoes (pressure cooked and cut into cubes)
• 1 tbsp Ginger-Garlic-Green Chilies Paste
• 1 cup Fresh Green Peas
• 2 Bay Leaves
• 1-1/2 tsp Red Chili Powder
• 1 tsp Cumin Powder
• 1 tsp Coriander Powder
• 1 tsp Panch Phoron ( grounded)
• 1 tsp Turmeric Powder
• Salt to taste
• Oil as needed


How to make Bandhakopir Ghonto:
• Heat oil in a pan and fry the potatoes till golden brown , keep aside.
• Fry bay leaves, ginger-garlic-green chilies paste until the raw smell fades away.
• Now add cabbage and water and cook till soft.
• When soft, combine fried potatoes, peas, cumin, coriander, panch phoron, chili powder, turmeric powder, and salt with it, mix everything thoroughly.
• Cover the pan for another 5 to6 minutes, stir occasionally.
• Now remove from fire and serve with hot rice.

Cucumber Mint Raita

Ingredients:

• 1 Cucumber, chopped
• 1/2 Cup dried mint leaves
• Salt to taste
• 1/2 Cup curd


How to make Cucumber Mint Raita:
• Mix together chopped cucumber, dried mint leaves, salt and yoghurt in a bowl.
• Refrigerate and serve cold.
• Cucumber Mint Raita is ready.

Cucumber Lemonade

Ingredients:

• 5 cups Water
• 1 Cucumber (peeled & cubed)
• 1 Lemon
• 1 tsp Sugar


How to make Cucumber Lemonade:
• Blend cucumber with water until the mixture smoothens.
• Strain the mixture; add lemon juice and sugar.
• Toss ice cubes and enjoy the drink.

Cucumber Idlis

ngredients:

• 2 cups Cucumber (grated)
• 1 cup Rice (soaked for 3 to 4 hours)
• ½ cup Coconut (chopped)
• 1 tsp Asafoetida (Hing)
• 1 tsp Ghee
• 1 tsp Mustard seeds
• 3 tbsp Coriander Leaves (chopped)
• 2tbsp Curry Leaves (chopped)
• ½ cup Coconut ( grated)
• 3 green Chilies
• Salt to taste


How to make Cucumber Idlis:
• Grind rice , green chilies, grated coconut and asafetida to form a thick batter.
• To the batter add grated cucumber, curry leaves, chopped coconut pieces, coriander leaves and salt.
• In a frying pan heat ghee and add mustard seeds when ghee becomes hot.
• When mustard seeds starts to splutter, remove from heat and add to the batter.
• Mix well
• Grease idli plates with ghee or butter and pour batter into the moulds.
• Steam for fifteen minutes
• Cucumber Idlis are ready!


Suggestions:
Serve hot with coconut chutney.

Beetroot Soup

Ingredients:

• 5-6 Raw Beetroots
• 2 medium Onions (sliced)
• 2 Large Potatoes (optional)
• 1 liter Vegetable Stock
• 1 lemon
• 150 ml Natural Yoghurt
• Salt & pepper to taste


How to make Beetroot Soup:
• Scrub the beetroot and finely grate it.
• Scrub and chop the potatoes (if using) into 1cm cubes.
• Cook the beetroot, onions, potatoes and stock in a large pan at low heat for about 1/2 hour, or until all the vegetables are soft.
• Now strain the soup, discarding the vegetables.
• Add lemon juice and stir well.
• Mix in the yoghurt and season with salt & pepper to taste.
• Serve chilled.

Black Bean Pasta

Ingredients:

• 4 Ribs of celery, chopped
• 2 Cloves of garlic, chopped
• 1 tsp Crushed red pepper flakes
• 2 tbsp Olive oil
• 1 Can of black beans
• 1 Can of diced tomatoes
• 3 Roma tomatoes, chopped
• 8 Ounces of penne pasta, cooked
• Parmesan cheese to sprinkle


How to make Black Bean Pasta:
• Heat 2 tbsp oil in pan and fry the celery for about 2 minutes.
• Add garlic and fry for 3 minutes more.
• Now add black beans and tomatoes.
• Remove the pasta when cooked well.
• Drain it and add to the skillet.
• Cook for another three minutes until the ingredients get mixed.
• Sprinkle with Parmesan cheese and serve.

Bhindi Raita

Ingredients:

• 2 Cups thinly sliced okra, washed and dried
• 1 tbsp Oil
• 1 tsp Mustard seeds
• A pinch of asafoetida
• 6 Curry leaves
• 1/2 Cup oil for frying
• 2 Green chilies, chopped finely
• 2 Cups yogurt, lightly beaten
• Salt to taste


How to make Bhindi Raita:
• Heat oil in a wok.
• Pour bhindi (chopped) and stir - fry until it had turned brown in colour; to remove excess oil - keep it on kitchen towel.
• Allow it to cool.
• Mix green chillies, yoghurt, fried bhindi (lady finger) and salt in a bowl and then place to a serving bowl.
• Now, heat 1 tsp. oil in a small pan, add the curry leaves and mustard seeds.
• With the crackling sound, add asafoetida powder and stir for a few seconds and pour over the raita bowl.
• Cover to allow flavours to coalesce.
• Serve.

Baked Spinach Rolls

Ingredients:

• 500 gms Fresh Spinach
• 500 gms Pizza Dough
• 1 Onion (chopped)
• Olive Oil (as required)
• Cheese (grated)
• 1 Egg
• A pinch of Red Pepper
• Salt to taste


How to make Baked Spinach Rolls:
• Wash the spinach leaves properly with water. Chop it finely and keep aside.
• Make medium sized balls out of pizza dough.
• Roll out these balls into rectangular shape.
• Spread out the chopped spinach leaves over it. Sprinkle chopped onions, cheese, pepper and salt. Sprinkle olive oil and roll it up.
• Make 10-12 holes on the roll with a fork.
• Brush the roll with beaten egg.
• Repeat the above 3 steps for all the rolls.
• Place the rolls in a greased cookie sheet and put in the oven at 350 degrees for about 40 minutes.
• Enjoy hot or cold Baked Spinach Rolls.

Cheese Balls

Ingredients:

• 1/4 Cup flour
• 3/4 Cup water
• 1 tbsp Cornstarch
• 1- 1/2 tsp Garlic powder
• 1 tsp Onion powder
• 1 tsp Salt
• 1 tsp Dijon
• 1/4 tsp Pepper
• 3/4 Cup nutritional yeast
• 3 tbsp Olive oil
• 1 (8 ounce) Can cream cheese
• Chopped nuts (optional)


How to make Vegetarian Cheese Balls:
• Place a dry pan over medium heat and put flour in it. Cook, stirring constantly, until the flour is a bit brown.
• Whisk in the remaining ingredients (except oil, cream cheese and nuts), stirring until mixture is very thick.
• Remove from heat and add the olive oil.
• Let it cool until barely warm.
• Stir in cream cheese and refrigerate till very cold.
• Divide mixture into balls and roll them in chopped nuts.
• Vegetarian Cheese Balls are ready.

Vegetable Rice

Ingredients:

• 1 Cup basmati rice
• 3/4 Cup frozen mixed vegetables
• 1 Onion, thinly sliced
• 2 tbsp Vegetable oil
• 1/2 tsp Ground cumin
• 2 Cups water
• 3/4 tsp Salt
• 1/2 tsp Garam masala


How to make Vegetable Rice:
• Wash the rice and drain well.
• Take a large pan and heat oil.
• Fry onions and cumin on medium heat till onions are tender, but not browned.
• Add the rice and pour 2 cups water.
• Add garam masala, salt and vegetables.
• Cover the pan and cook over high heat.
• Bring the mixture to a boil and then decrease the heat to low.
• After cooking for 10 minutes, stir the rice to distribute the spices evenly.
• Cook for about 25 to 30 minutes or till the rice is tender.

Vegetable Fried Rice

Ingredients:

•
• 3 cups Water
• 1 1/2 cups Rice
• 2 tbsp Peanut Oil
• 1 small Onion, chopped
• 1 small Capsicum, chopped
• 1 tsp Garlic, minced
• 1/4 tsp Red Chili Powder
• 3 Spring Onions, thinly sliced
• 3 tbsp Soy Sauce
• 1 can Baby Peas, drained
• 2 tsp Sesame Oil
• 1/4 cup Peanuts, roasted


How to make Vegetable Fried Rice:
• First boil water in a saucepan and add rice to it. Cover the pan and allow it to simmer on a low flame for about 20 minutes.
• In the meantime, heat peanut oil in a large wok on medium flame. Add onions, bell pepper, garlic and red chili powder and cook it for about 3 to 4 minutes.
• Now, increase the flame to medium high and add cooked rice spring onions and soy sauce. Fry the mixture for about a minute.
• Now, add peas to it and cook for about a minute more. Thereafter, remove the wok from the flame and add sesame oil. Mix well and garnish with peanuts.
• The delicious vegetable fried rice is ready to be served!!

Vegetable Soup

Ingredients:

• 50 gm Carrot (scraped and chopped)
• 50 gm Cauliflower(chopped)
• 200 gm Tomato (chopped)
• 50 gm Butter
• 1 tbsp Oats
• 2 tsp Ginger-Garlic Paste
• 4 cm length Ginger
• 50 ml Milk
• 100 gm Small Onion(cut into thin circles)
• 2 tsp Oil
• 1 tbsp Corn flour or all purpose flour
• 1tsp Pepper Powder
• Salt as needed
• 1 Green chilly
• 8 cup Water
• 5-6 Coriander leaves(finely chopped)


How to make Vegetable Soup:
• Heat butter in a pan.
• Add ginger garlic paste and fry.
• Add vegetables, green chilli, salt, 8 cups of water and let it boil.
• When the vegetables are cooked, add pepper powder and mash.
• Mix maida and oats with milk and add to the soup.
• Reduce the flame.
• Add coriander leaves to the soup.
• Remove from the flame after it boils for a few minutes.
• Heat oil in another frying pan.
• Add onions and fry till golden.
• Transfer the fried onions to the soup and serve hot.

Mexican Vegetable Pizza

Ingredients:

• 1/2 small Onion (chopped)
• 1 tsp Chili Powder
• 1/2 tsp Ground Cumin
• 1/4 tsp Ground Cinnamon
• 1 tbsp Water
• 1 (15 ounce) can Black Beans (rinsed and drained)
• 1/4 cup canned Green Chilies (diced)
• 1 (16 ounce) package Pre-Baked Italian Bread Shell Crust
• 1 cup Salsa
• 1 cup Reduced-Fat Cheddar Cheese (shredded) divided
• 3/4 cup Fresh Tomatoes (chopped)
• 1/2 cup Frozen Corn (thawed)
• 1/2 cup Green Pepper (chopped)
• 3 tbsp Ripe Olives (sliced) 1/2 cup Reduced-Fat Sour Cream


How to make Mexican Vegetable Pizza:
• In a non-stick frying pan add the onion, chili powder, cumin, cinnamon and water and cover cook for 3-4 minutes.
• Remove from the heat and stir in the beans and chilies.
• Now transfer half of the bean mixture to a food processor and blend till smooth.
• Spread this pureed bean mixture over the pre-baked Italian bread shell crust.
• Spread with salsa over it.
• Top with half of the cheese and remaining bean mixture.
• Now sprinkle with tomato, corn, green pepper, olives and remaining cheese.
• Finally bake at 450 degrees F for 10-12 minutes or until crust is golden brown.
• Serve pizza with sour cream.

Vegetable Pizza Squares

Ingredients:

• 2/3 cup Mayonnaise
• 1 tsp Dill Weed (dried)
• 1 tsp Onion (minced)
• 1/2 cup Cauliflower (chopped)
• 1/2 cup Broccoli (chopped)
• 1/2 cup Green Bell Peppers (chopped)
• 1/2 tsp Garlic (minced)
• 2 (10 ounce) Crescent Roll Dough (refrigerated)
• 1 (8 ounce) Cream Cheese (softened)
• 1 (8 ounce) Cheese (shredded)


How to make Vegetable Pizza Squares:
• To begin with, heat the oven to 400 degrees F (200 degrees C). Unwind crescent roll dough on a small baking sheet. Bake until it puffs or turns lightly brown.
• Take a medium bowl; toss dill weed, onion garlic, cream cheese, and mayonnaise. Stir it well.
• Blow out the cream cheese mixture over the crust of crescent roll dough. Spread a layer of green peppers, cauliflower and broccoli. Toss it with cheddar cheese. Freeze until served.

Moroccan Vegetable Soup

Ingredients:

• 2 tbsp Olive Oil
• 1 Onion (chopped)
• 1 cup Carrots (peeled, chopped)
• 1 cup Parsnips (peeled, chopped)
• 1 cup canned Pumpkin Puree
• 1 quart Vegetable Stock
• 1 tsp Lemon Juice
• Salt (to taste)
• Black Pepper (ground, to taste)
• ½ tsp dried Cilantro

For Garnishing
• 2 tsp Olive Oil
• 1 clove Garlic (minced)
• 3 tbsp fresh Parsley (chopped)
• 1/8 tsp Paprika


How to make Moroccan Vegetable Soup:
• Place a large pot on fire and heat olive oil in it.
• Add onion and stir fry for about 5 minutes or till it softens and turns translucent.
• Add carrot and parsnips.
• Cover the pot and cook for about 5 minutes or till the vegetables turn slightly soft.
• Pour in pumpkin puree and vegetable stock.
• Simmer the mixture and reduce heat to low.
• Cover and simmer the vegetables for about 40 minutes.
• Add salt, black pepper, lemon juice and cilantro.
• Remove from heat and cool the soup.
• Ladle soup into a food processor and blend to a puree.
• Return the soup back to the pot and heat thoroughly.
• Place a small skillet on fire and heat olive oil.
• Add garlic and parsley. Stir fry for 1 to 2 minutes.
• Add in paprika.
• Spoon soup into soup bowls.
• Swirl a half teaspoon of the garnishing over each soup serving.
• Serve hot.

Vegetable Sandwich

Ingredients:

• 1 loaf Sliced Bread
• 100 g Butter
• 3 tbsp Mint Chutney
• 1 Cucumber, peeled and sliced
• 2 Carrots, peeled and sliced
• 2 Tomatoes, sliced
• 6 Green Chilies
• 2 Onions, peeled and sliced
• 2 tbsp Coriander Leaves, chopped
• 1 tsp Lemon Juice
• Salt, to taste
• Pepper Powder, to taste


How to make Vegetable Sandwich:
• Mince green chilies and coriander leaves.
• Remove brown edges of bread with knife or scissors.
• Apply butter on one side of the bread slice and then spread mint chutney over it.
• Now, arrange sliced cucumber and carrot over it.
• Take another bread slice and apply butter over one side.
• Put it over the prepared bread (butter side face up) and arrange onions, tomato slices, minced chilies and coriander leaves over it.
• Sprinkle salt and pepper and pour ½ tsp lemon juice over it.
• Take another slice and butter one side.
• Top it sandwich with the bread slice (butter side face down).
• Your sandwich is ready. Repeat the process to make more sandwiches.
• Serve with tomato sauce.

Mix Vegetable Pakora

Ingredients:

• 3 Cups besan
• 2 Cups water
• 1 Chopped potato
• 1 Chopped capsicum
• 1 Chopped onion
• 2 tsp Red chilli powder
• 1 tsp Mango powder
• Salt to taste


How to make Mix Vegetable Pakora:
• Add water to besan and make a batter of thick consistency.
• Add red chilli powder, mango powder and salt to batter.
• Add the vegetables and mix it well.
• Fry small portions of mixture in oil till it turns golden brown.
• Serve hot with green chutney.

Pasta Veggie Salad

Ingredients:

• 10 Oz Fusilli Pasta
• 1 Onion (chopped)
• 1 Green Bell Pepper (chopped)
• 2 Tomatoes (chopped)
• 1 cup chopped Mushrooms
• 3/4 cup Fat Free Italian-Style Dressing


How to make Italian Pasta Veggie Salad:
• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.

Besan Dosa

Ingredients:

• 3 Green Chilies
• 1 small Onion (finely chopped)
• 1/4 tsp Cumin Seeds
• 1 cup Rice Flour
• 1 cup Besan (Gram Flour)
• A few sprigs Coriander Leaves (chopped)
• 3 cups Water
• Salt to taste
• Oil as required


How to make Besan Dosa:
• Make a paste of the green chilies.
• In a mixing bowl, add besan, rice flour, green chili paste, cumin seeds, coriander leaves and salt.
• Add water to the mixture and make it into a thin batter.
• Keep a flat pan on medium high heat; apply a little oil on the pan.
• When the pan gets hot, pour a ladle full of the batter on the pan and spread in circular motions.
• Layer the dosa with chopped onions.
• Once the lower side becomes brown put some oil around the dosa and slowly turn it on to the other side for a minute.
• Note: You can make your own improvisations by adding grated cucumber, grated carrot, or grated coconut to your batter.


Suggestions:
Serve with sambhar or chutney

Baked Broccoli

Ingredients:

• 15/20 small Broccoli Florets (about 2 inches each)
• Salt (to taste)
• 1 tsp Black Pepper (freshly crushed)
• 3 tsp Olive Oil
• 1 tsp Red Pepper (Crushed)
• 1 tsp Lemon Zest
• 1/4th tsp Dried Oregano
• 1/2 cup Italian Bread Crumbs
• 1/2 cup Parmesan Cheese


How to make Baked Broccoli:
• Add 2 tbsp olive oil, salt, black pepper, oregano and red pepper to the broccoli florets. Mix well.
• Lay the florets on the baking sheet and bake for about 15 minutes, at a temperature of 350 deg F.
• Remove from oven and mix lemon zest in the broccoli.
• Top with a mixture of bread crumbs, parmesan cheese and olive oil.
• Bake for another 2 minutes, till the cheese melts and bread crumbs become brown in color.
• Serve hot.

Baingan Tikka

Ingredients:

• 6 large Brinjals
• 2 Onions, chopped
• ¼ cup French Beans, chopped
• ¼ cup Green Peas
• 1 Carrot
• 2 Potatoes
• 2 Tomatoes
• 1 bunch Coriander Leaves
• 1 bunch Mint Leaves
• 1 ½ piece Ginger
• 5 Cloves Garlic
• ½ tsp Cumin Powder
• ½ tsp Coriander Powder
• 1 tsp Garam Masala
• 1 Lemon Juice
• Oil, for frying
• Salt, to taste


How to make Baingan Tikka:
• Boil potatoes, peel and mash it and keep it aside.
• Slit the brinjals horizontally and grill until it is half cooked. Now, scoop out the pulp and keep the shell aside.
• Take a bowl and grind leaves, mint, ginger, garlic and salt to make a smooth paste.
• Now, take a saucepan and heat oil in it. Put chopped onions in it and fry it till it turns golden brown.
• Add ground paste to this mixture and fry till the oil leaves the sides. Put carrots, beans, peas, potatoes and brinjal pulp and fry it for 6- 7 minutes.
• Now, put turmeric, coriander powder, cumin powder and garam masala with salt in it and fry well.
• Put lemon juice in it and remove from the flame.
• Now, use it as filling in each brinjal shell and roast in a grill. Serve hot.

Baby Corn Paneer

Ingredients:

• ½ tsp Chili Powder
• 1 tsp Cumin Seed Powder, roasted
• 2 tbsp Oil
• 1 cup Baby Corn, sliced
• 1 cup Paneer / Cottage Cheese, sliced
• I Tomato, pulp removed & chopped
• 2 Onions, chopped finely
• 2 Capsicums, sliced
• Salt to taste


How to make Baby Corn Paneer:
• In a pan, fry onions in hot oil. Add capsicum and baby corn and cook for 3 to 4 minutes. Baby corn can be boiled beforehand, to make it tender.
• Add tomatoes to the pan and continue to fry it for a while.
• Add chili powder, cumin seed powder and salt and mix.
• Cook the mixture for another 1 minute.
• Add paneer or cottage cheese and cook for another 3 minutes.
• When paneer gets cooked, transfer to a pan and serve hot.

Arrabbiata sauce

Ingredients:

• 2 tbsp Olive oil
• 4 Garlic flakes (minced)
• 1 Onion (medium)
• Tomatoes with herbs and spices (1 can)
• 2 tsp Red pepper flakes
• 1 tbsp Brown sugar
• Salt and ground pepper to taste


How to make Arrabbiata sauce:
• Chop the onions.
• Heat the oil.
• Put chopped onions and minced garlic in it.
• Cook till onions are softened.
• Add tomatoes.
• Mix it well.
• Now add red pepper flakes, sugar, salt and pepper.
• Allow it to boil.
• Boil over medium flame till the sauce turns thick.
• Serve it with pasta.

Asian-Style Pasta Salad

Ingredients:

• 1 (16 oz) package Pasta
• 2 cups Broccoli Florets
• 1 Red Bell Pepper (chopped)
• ½ cup Red Onion (diced)
• 1 cup Snow Peas
• 1 cup Asian-Style Salad Dressing
• Salt (to taste)
• Black Pepper (ground, to taste)
• 1 tbsp fresh Ginger Root (minced, optional)
• 1 tbsp Garlic (minced, optional)
• 1 tbsp Sesame Oil
• ½ tbsp Sesame Seeds


How to make Asian-Style Pasta Salad:
• Boil water in a large pot and blanch broccoli in it for 3 to 5 minutes. Remove from water.
• Blanch snow peas for 1 to 2 minutes. Remove and keep aside.
• Boil water in a large pan with salt to taste.
• Cook the pasta in the boiling water until tender. Drain and transfer to a large bowl.
• Add Asian-style salad dressing to the pasta and toss well.
• Add broccoli, red bell pepper, red onion, snow peas, ginger and garlic. Toss well to blend the contents well.
• Add salt and black pepper. Mix well.
• Refrigerate the pasta salad for several hours or overnight.
• Sprinkle sesame oil and sesame seeds over the salad and serve.

Anaarkli Bhel

Ingredients:

• 100 g Chivda (Rice Flakes)
• 100 g Pomegranate seeds (fresh)
• 1 cup Coriander leaves, Onion, and green Chili (mixture)
• 1 tsp Chaat masala
• 1 tsp Lemon juice


How to make Anaarkli Bhel:
• Put chidva in a plate.
• Mix pomegranate seeds to it.
• Add mixture of coriander leaves, onions and chilies.
• Add chaat masala and lemon juice.
• Blend them well.
• Sour, sweet, and tangy bhel is ready.


Suggestions:
Serve it with lime slices.

Aloo Raita

Ingredients:

• 3 Boiled potatoes
• 2 Cups curd
• 1 tsp Cumin seeds
• 1/2 tsp Pepper
• 1/2 tsp Red chili
• Salt to taste
• 1tsp Oil


How to make Aloo Raita:
• Beat the curd till it turns smooth.
• Add chopped potatoes and mix it well.
• Heat the oil and add cumin seeds, pepper, and red chili and stir it for a moment.
• Add it to potato curd mixture.
• Spinkle salt to taste.

Apple Bean Bake

Ingredients:

• 1 jar (48 ounce) Beans (drained)
• 4 tbsp Butter or Margarine
• 3 cup Apples (peeled, cubed)
• ½ cup Onion (chopped)
• ¾ cup Light Brown Sugar
• ½ cup Ketchup
• 1 tsp Cinnamon
• 1 tsp Salt, or to taste


How to make Apple Bean Bake:
• In a skillet melt the butter and add in the apples and onion.
• Cook for 30 minutes until the apple is tender.
• Stir in the brown sugar and add the ketchup, cinnamon and salt.
• Take the beans in a casserole and pour the apple mixture and mix well.
• Heat the oven to 375 degrees and bake for one hour.

Avial

Ingredients:

• 3/4 kg Vegetables (drumsticks, brinjals, yam, string beans, raw banana, ash gourd, ridge gourd)
• 1 tbsp Tamarind paste
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 6 to 8 Green chillies
• 1 Cup grated coconut
• 2 tbsp Oil
• 5 to 6 Curry leaves


How to make Avial:
• Wash, peel and cube the vegetables.
• Slightly cook drum sticks with salt.
• Grind the coconut to form a fine paste.
• Boil water in a skillet and add cubed vegetables.
• Mix red chilli and turmeric powder with it.
• Cook the vegetables properly.
• Add green chillies, salt, tamarind extract and coconut paste. Stir it.
• Now cook over low heat for about 15 minutes.
• Take a small pan and heat oil.
• Add the curry leaves to it.
• Fry until the leaves change color.
• Now pour over the cooked vegetables.

Aloo Ki Sabzi Recipe

Ingredients:

• 4 Potatoes (boiled and peeled)
• 2 tsp Turmeric Powder
• 1/2 tsp Red Chilli Powder
• 1 tsp Cumin Seeds
• Salt to taste
• 1-1/2 tbsp Oil

For the puree:
• 2 Onions
• 4 Cloves garlic
• 2 Green chilies
• 2 Tomatoes
• 1 Piece very small ginger


How to make Aloo Ki Sabzi:
• Cut the potatoes into small chunks and slightly mash them. Keep it aside.
• Blend all the ingredients of puree to form a smooth paste, keep it aside.
• Heat oil over medium heat in a non stick heavy base skillet and add cumin seeds.
• Allow spluttering and then add turmeric powder, red chili powder, salt and wait for 10 seconds.
• Now mix the puree and saute for 2-3 minutes until the raw smell is gone and oil appears on the sides of the skillet.
• Add potatoes and 2 cups of water.
• Simmer it for about 15 minutes.
• Aloo curry is ready to serve with rice or roti.

Dum Aloo Recipe

Ingredients:

• 1/2 kg Small Potatoes
• A pinch of Asfoetida
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli powder
• 1 Medium size onion (grated)
• 2 cup Fine Curd
• 4-5 Bay Leaves
• 1 tsp Ginger garlic paste
• 4 tbsp Ghee or oil
• 1/2 cup Milk
• Salt to taste

For Masala:
• 2 Cardamoms
• 7-8 Black Peppers
• 1 tbsp Coriander Seeds
• 1/4 tsp Caraway Seeds
• 4-5 Cloves
• 1 Small piece of Cinnamon


How to make Dum Aloo:
• Make a fine powder by blending together the ingredients of the masala in a blender. Keep it aside.
• Remove the peel from potatoes and prick them.
• Take oil in a frying pan and heat it for about one minute. Fry the potatoes on a medium heat until their color changes from white to light brown. Keep it aside.
• Add grated onion, asafoetida, bay leaves and ginger-garlic paste to the remaining oil.
• Fry the mixture till the paste turns reddish brown.
• Add the masala prepared and heat for about 2 to 3 minutes.
• Add turmeric, chilli powder and salt.
• Fry again for about a minute.
• Now pour the milk to make gravy followed by adding fine curd.
• Keep stirring continuously, add water if the gravy appears too thick.
• Now add pricked potatoes to this gravy and cook in a pressure cooker. Remove from the flame after 4 to 5 minutes just before the first whistle.
• Garnish it with fresh coriander leaves.
• Dum Aloo is ready to serve.

Aloo Pakora

Ingredients:

• 6 Large potatoes
• 2 Cups besan
• 1 Cup water
• 4 Cups oil
• 2 tsp Red chilli powder
• 1 tsp Mango powder
• Salt to taste


How to make Aloo Pakora:
• Wash potatoes and cut it into thin slices.
• Add water to besan and make a batter of thick consistency.
• Add red chilli powder, mango powder.
• Blend it well.
• Heat the oil.
• Dip each piece of potato in batter.
• Fry these potato pieces one by one till they turn golden brown.
• Serve hot Aloo Pakora with tomato sauce.

Aloo Ki Tikki

Ingredients:

• 3-4 Potatoes (boiled)
• 3 Green Chilies (chopped)
• 1/2 tsp Red Chili Powder
• 5-6 twigs Coriander Leaves (chopped)
• Salt to taste
• A pinch of Asafoetida
• Oil to fry


How to make Aloo Ki Tikki:
• Peel the boiled potatoes and mash them while still warm.
• Add green chilies, coriander leaves, salt, asafoetida and red chili powder to it and mix well.
• Divide the mixture into 10-12 portions, shape them into round tikkis and flatten them a bit.
• Now heat a tawa and shallow fry the tikkis in oil on both sides, till golden. Drain onto an absorbent paper.
• Aloo ki Tikki is ready to serve. Serve with chutney.

Aloo Chaat

Ingredients:

• 3 Potatoes (boiled and peeled)
• 1 tsp Chaat masala
• 1 tsp Roasted Cumin Powder
• 1 tbsp Tamarind Chutney
• 1/2 tbsp Mint Chutney
• 1/2 tsp Red Chilli Powder
• Oil for frying
• Chopped Coriander Leaves
• Salt as per taste


How to make Aloo Chaat:
• Chop the boiled potatoes into 3/4 inch cubes.
• Deep-fry the potatoes in oil in a wok till golden brown and well cooked.
• Drain excess oil on a paper.
• Put the fried potatoes in a bowl with cumin powder, red chilli powder, salt, chaat masala and mix thoroughly.
• Add tamarind chutney and mint chutney according to taste and mix properly.
• Garnish with fresh coriander leaves and serve.

aloo bonda

Ingredients:

• 4 Potatoes
• 2 Cups besan
• 2 Green chilies
• 1/2 tsp Turmeric powder
• 1/2 tsp Red chilli powder
• 1/4 tsp Garam masala
• 2 Cups oil


How to make Aloo Bonda:
• Boil the potatoes and mash it properly.
• Add red chili powder, garam masala, chopped green chilies to mashed aloo.
• Make ball of mashed aloo mixture.
• Add water to besan and make a batter of medium consistency.
• Now add turmeric powder and salt to batter.
• Dip each ball in the batter.
• Fry it till it turns golden brown.
• Serve hot with tomato ketchup.

Palak Paneer (Spinach Cottage Cheese Dish)

Ingredients
•1 ½ cup: Pureed spinach
•500 gm: Paneer (cubed and lightly fried)
•1 tsp: Finely chopped ginger
•1 tsp: Finely chopped garlic
•1/2 cup: Onions (grated)
•1 cup: Tomatoes (chopped fine)
•1 tsp: Cumin seeds
•1-2: Bay leaf
•1/4 tsp: Garam masala
•1/2 tsp: Powdered red pepper
•1 tsp: Powdered coriander seeds
•2 tsp: Salt
•1/4 cup: Oil

Method

1.Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown.
2.Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat.
3.When fat separates, add the salt, garam masala and the red pepper and stir till well mixed.
4.Add spi nach and sauté for 2-3 minutes and add paneer.
5.Turn around a few times and serve hot

Thenga Churuttu (Mango pickle: Kerala style)

Ingredients

•2 large: Mangoes, cut into small square pieces
•4 tsp: Chilli powder
•3 tsp: Salt
•1/2 teaspoon: Asafoetida
•1 teaspoon: Turmeric powder
•1/2 teaspoon: Mustard seeds
•1 teaspoon: Oil
Method

1.Heat oil in a pan.
2.To that add mustard seeds.
3.When it pops reduce heat to low and add chilli pwd, salt, asafoetida, turmeric and stir for about 3 min. Turn off the heat. Let it cool for a while.
4.Add this mixture to the cut mangoes and mix thoroughly.
5.Keep this for 7-8 days for the flavour to seep into mangoes.
6.You can add a little bit of distilled vinegar if you like. It will help to keep the freshness.
7.This is the Kerala mango achar.

Makki Di Roti

Ingredients (Makes: 5-6 rotis)
•2 cups: Maize flour
•1 fistful: Plain flour
•1 tsp: Oil
•Salt to taste
•Water to knead

Method

1.Mix maize flour, oil and salt.
2.Knead in a soft pliable dough, adding very little water at a time.
3.When the dough is very smooth and soft, bread a lump.
4.Shape into a ball, flatten and pat with palm, to make a thin roti.
5.Use dry plain flour to help. Or roll with a rolling pin.
6.Take care to dust with flour and lift and turn to avoid sticking.
7.Place on a heavy iron or earthen griddle and roast till crisp.
8.Repeat on both sides. Repeat for all rotis.
9.Cover and line with napkins to keep warm.
10.Drizzle with ghee or butter if desired.
11.Serve hot with Sarson ka saag and slice of onion and lime.

Sarson ka Saag

Sarson ka Saag, is originally a Punjabi dish but now its gaining popularity all over North India. It is prepared with mustard leaves and often accompanied with makki de Roti. The luscious green sarson ka saag tastes fabulous with makki de roti and a dollop of butter. Make sarson ka saag this time with us and leave everyone asking for more

Ingredients (Makes: 5-6 rotis)
•1 kg: Sarson (green mustard)
•250 gm: Spinach
•2 fresh: Shalgam (turnips) (peeled and chopped (optional)
•3-4 flakes: Garlic (finely chopped)
•2" piece: Ginger (finely chopped)
•2-3 Green chillies (finely chopped)
•2 tsp: Makki ka atta (maize flour)
•11/2 tsp: Powdered gur (jaggery)
•Salt to taste
Tadka (tempering)
•3 tsp: Desi ghee
•1/2 tsp: Red chilli powder
•2-3: Green chillies (finely chopped)
•1" piece: Ginger (finely chopped)

Method

1.Wash, clean and chop the mustard and spinach leaves.
2.Pressure cook the leaves with garlic, ginger, green chillies and shalgam. Add salt and 1/2 a cup of water. The saag will be done in 15-20 mins. Remove from fire and cool.
3.Grind the spinach to a rough paste. Add makki ka atta and cook for 15 minutes on low heat.
4.Prepare tadka with ginger, green chillies and red chillies in ghee and add to the hot saag and mix lightly.
5.Serve hot with Makki ki Roti.

DesiRajma

Rajma is the all time favorite of the Delihites and Punjabi. Rajma is same as the Red Kidney beans known in United States. Red Kidney Beans or Rajma (Hindi) is not only tasty Indian recipe is a rich source of anti-oxidants and contains cholesterol-lowering fiber. It can be included in daily lunch or dinner at your dining table.

Ingredients (Serves: 4)
•2 cup: Red Kidney Bean
•1 large: Onion
•1 inch: Ginger
•3 medium size: Tomatoes
•1 tsp: Garam masala
•A pinch: Turmeric
•1/4 cup: Oil
•3 quarts: Water
•1 tsp: Salt
•Coriander leaves small bunch

Method

1.Wash beans and boil for 2 - 3 hours or 1/2 hour in pressure cooker.
2.In the meantime make masala of onions, garlic, ginger and tomato.
3.Add to the beans and cook again till most of the liquid dries up and the beans are soft and thoroughly cooked.
4.Garnish with coriander leaves and serve.

Gajar Ka Halwa

Ingredients (Serves: 2)
•1 kg Carrots
•1 liter Milk
•1 teaspoon Cardamom Seeds
•3/4 cup Water
•3 tablespoons Ghee
•2 tablespoons Raisins
•2 tablespoons Almonds
•2 tablespoons Pistachios
•450 grams Sugar
•200 gms Khoya

Method

Preparing Khoya

•Take a sauce pan and add 1/2 litre Milk to boil.
•Reduce the heat and continue cooking at simmer flame. Keep stirring so that milk does not stick to the base of the pan.
•Stir more vigorously as milk gets thicker. The khoya is cooked when the milk is reduced to a thick, dry lump and it has stopped sizzling.
•Remove from the pan and leave it to cool.
Gajar Ka Halwa Using Khoya

•Wash and grate the carrots.
•Soak the raisins in water for 30 minutes.
•Blanch and shred the nuts.
•Boil the water, when it starts boiling add the grated carrots.
•Cook for 5-7 minutes and then add the milk.
•Cook on a low flame for 1 hour stirring occasionally.
•Add sugar, mix well and cook till the sugar has dissolved and all the milk has been absorbed.
•Add ghee and simmer for 2-3 minutes.
•Add khoya to it and mix well.
•Add the slightly crushed cardamoms and the raisins and mix well.
•Take gajar ka halwa from heat and arrange in a serving dish.
•Garnish with almonds and pistachios.
Gajar Ka Halwa Using Milk

•Wash the carrots and grate them.
•Boil 1 litre of milk in a pan and soak the raisins in it.
•When the milk starts boiling add the grated carrots in it and cook on high flame for 5-7 minutes.
•Simmer the flame and cook for at least 1 hour until all the milk gets soaked up.
•Add sugar to it and mix will along with continuous steer on low flame. Stir well until sugar dissolves completely.
•Add ghee and mix well. Now garnish with almonds and pistachios.
•Serve hot for relishing taste.

Aloo Amritsari

Punjabi dishes are simple, healthy and yet have their own fascination. From several dishes of Aloo (potato) here is another dish marking the food marvel of Punjab - ' Aloo Amritsari'. Sudden coming of guests at meal times is no more a porblem. Generally referred as 'emergency dish', Aloo Amritsari dish is easy to prepare and fast to cook.

Ingredients (Serves: 3)

•2 sliced Onions
•2 tsp Ginger-Garlic Paste
•1/2 tsp Carom Seeds (Ajwain)
•1/2 cup Bengal Gram Flor (Besan)
•1 tsp Corainder Powder
•1 tsp Red chilli powder
•1/2 tsp Garam Masala
•1/2 tsp Dried Pomegranate seeds (Annardana Powder)
•Oil For frying
•Handful Corainder Leaves
•Salt To taste

Method

1.Cut Potato into long pieces
2.By adding little water, make a thin batter of 'Besan', Salt, Ginger-Garlic Paste & Ajwain Seeds
3.Heat 2 tsp of oil, add onions and fry briefly over high heat till brown.
4.Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
5.Add the POTATO and toss well.
6.Cook for another 5-6 minutes at Simmer flame.
7.Garnish with corainder leaves
8.Serve hot aloo amritsari.

Aloo Amritsari

Punjabi dishes are simple, healthy and yet have their own fascination. From several dishes of Aloo (potato) here is another dish marking the food marvel of Punjab - ' Aloo Amritsari'. Sudden coming of guests at meal times is no more a porblem. Generally referred as 'emergency dish', Aloo Amritsari dish is easy to prepare and fast to cook.

Ingredients (Serves: 3)

•2 sliced Onions
•2 tsp Ginger-Garlic Paste
•1/2 tsp Carom Seeds (Ajwain)
•1/2 cup Bengal Gram Flor (Besan)
•1 tsp Corainder Powder
•1 tsp Red chilli powder
•1/2 tsp Garam Masala
•1/2 tsp Dried Pomegranate seeds (Annardana Powder)
•Oil For frying
•Handful Corainder Leaves
•Salt To taste

Method

1.Cut Potato into long pieces
2.By adding little water, make a thin batter of 'Besan', Salt, Ginger-Garlic Paste & Ajwain Seeds
3.Heat 2 tsp of oil, add onions and fry briefly over high heat till brown.
4.Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
5.Add the POTATO and toss well.
6.Cook for another 5-6 minutes at Simmer flame.
7.Garnish with corainder leaves
8.Serve hot aloo amritsari.

Papad ki Sabzi

Get the extraordinary taste of Rajasthan cuisine with papad curry or papad ki sabji. Papads are prepared with besan(chickpea flour) and spices. Here we are soaking the papads in gravy and making an excellent curry. It tastes superb with jeera(cumin) rice.

Ingredients
•200 gm: Papad (fried and broken into 2/3 inch pieces)
300 gm: Yogurt
•4 tbsp: Ginger-garlic paste
•1 tsp: Chopped ginger
•1 tbsp: Chopped green chillies
•2 tbsp: Chopped fresh coriander
•1 tsp: Red chilly powder
•1 tsp: Cumin seeds
•2 tbsp: Coriander powder
•6 tbsp: Ghee
•Salt to taste

Method

1.Heat ghee in a pan add the cumin seeds.
2.When they start to crackle add ginger garlic paste, red chilly powder, coriander powder and turmeric powder. Fry for 3-4 minutes over medium heat, add chopped ginger and green chillies. Then add the beaten yogurt and fry for another 3 minutes. Add 1 cup of water and bring to a boil.
3.Put the papad pieces into the boiling gravy and lower the flame to a simmer and cook for 6 - 7 minutes.
4.Season to taste, remembering that papad is already salted.
5.Garnish with fresh coriander.

Gatte Ki Sabji

Ingredients (Serves: 6-7)
•200 gm: Besan
•250 gm: Curd
•2 tbsp: Ghee
•1 tsp: Dhaniya
•1 tsp: Red chilly powder
•1 tsp: Salt
•2 tsp: Oil
•Haldi a pinch

Method

1.Mix besan while adding ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and ghee. Make a stiff dough.
2.Make 5-6 thin and long strips of the dough.
3.Put these strips in boiling water and cook for 5 minutes.
4.Cut these gattas into small pieces.
5.Strain the curd through a strainer.
6.Add ½ tsp. salt, ½ tsp red chilly powder, ½ tsp. dhaniya powder and haldi to the curd. Mix well.
7.Add the gatta pieces.
8.Heat oil in a kadahi.
9.Put the tadka of jeera and add the curd mixture.
10.Cook it for 5-7 minutes while stirring continuously till it comes to a boil.
11.Simmer the flame and cook for another 5-7 minutes. Turn off the gas.
12.Finally put the tadka of red chilly powder.

Ghevar

Ghevar is a sweet specialty from Jaipur. It is a round cake made from daal or flour mix soaked in ghee and milk and topped with sliced almonds.

Ingredients
•Milk : Half Cup
•Water : Four Cups
•Solidified Ghee : 1 Cup
•Plain flour : 03 Cups
•Food color (Yellow): 1/4 tsp
•Ice cubes : Three-four pieces
•Essence of Kewra : 5-6 Drops
•Ghee - 1 k.g.
•Milk with1/2 tsp. of rubbed saffron
•Chopped Almonds and Pistachios : One tbsp
•Powdered Cardamom : 1 tsp
•Ingredients for making Syrup:
◦Sugar : 1 ½ Cups
◦Water : 1 Cup

Method

1.Make sugar syrup.
2.Take a large bowl and rub the solidified Ghee with ice cubes into it, till the color of the mix turns white.
3.Add milk, flour and one cup water into a mix for making the batter.
4.add the food color in water into the batter and after that mix the essence into it.
5.You can add some water to make the batter free flowing.
6.Fill a cylindrical container with ghee and heat it. Pour about 50 ml of batter into the container, after the settlement of the froth add another glassful of batter into the batter.
7.When the froth settles down, take out the Ghevar and put it on a wire mesh to drain the oil.
8.Take a large and flat container to hold the ghevar. After few minutes take out the ghevar and put it on mesh again. Let it cool down for few minutes and spray a few drops of saffron milk, chopped dry fruit and the cardamom powder.

Ghevar

Ghevar is a sweet specialty from Jaipur. It is a round cake made from daal or flour mix soaked in ghee and milk and topped with sliced almonds.

Ingredients
•Milk : Half Cup
•Water : Four Cups
•Solidified Ghee : 1 Cup
•Plain flour : 03 Cups
•Food color (Yellow): 1/4 tsp
•Ice cubes : Three-four pieces
•Essence of Kewra : 5-6 Drops
•Ghee - 1 k.g.
•Milk with1/2 tsp. of rubbed saffron
•Chopped Almonds and Pistachios : One tbsp
•Powdered Cardamom : 1 tsp
•Ingredients for making Syrup:
◦Sugar : 1 ½ Cups
◦Water : 1 Cup

Method

1.Make sugar syrup.
2.Take a large bowl and rub the solidified Ghee with ice cubes into it, till the color of the mix turns white.
3.Add milk, flour and one cup water into a mix for making the batter.
4.add the food color in water into the batter and after that mix the essence into it.
5.You can add some water to make the batter free flowing.
6.Fill a cylindrical container with ghee and heat it. Pour about 50 ml of batter into the container, after the settlement of the froth add another glassful of batter into the batter.
7.When the froth settles down, take out the Ghevar and put it on a wire mesh to drain the oil.
8.Take a large and flat container to hold the ghevar. After few minutes take out the ghevar and put it on mesh again. Let it cool down for few minutes and spray a few drops of saffron milk, chopped dry fruit and the cardamom powder.

Saadi Baati (Dumplings)

Ingredients (Serves: 4)

•300 gm: Wheat flour
•100 gm: Semolina
•Ghee (as per requirement)
•1 teaspoon: Salt
•1/2 litre: Water

Method

1.Mix salt, 6 tbsp. ghee, flour and semolina and knead into stiff dough with a little water. Cover with a wet cloth and set aside for half an hour.
2.Break the dough into about 10 pieces. Flatten the dough and press the centre with your thumb.
3.Place the baati in half litre of boiling water for 10 minutes and lift out onto paper towels.
4.Roast the baati in an oven (grill) until golden brown.
5.Dip each baati in hot ghee and serve with dal, churma, gatta curry and garlic chutney for a real Rajasthani feast.

shahi paneer

Ingredients (Serves: 6)

•250 gm: Paneer (cottage cheese)
•1/4 cup: Beaten curd
•1/2 cup: Milk
•1 1/2 cup: Tomatoes (chopped fine)
•1/2 cup: Onion (chopped into strips)
•1/2" piece: Ginger chopped fine
•2-3: Green chillies chopped fine
•2-3: Cardamoms (crushed)
•1/2 tsp: Garam masala
•1/2 tsp: Red chilli powder
•2 tsp: Tomato sauce
•3 tsp: Ghee or butter
•Salt to taste
•For Garnish
◦2 tsp: Grated paneer
◦1 tsp: Chopped coriander

Method

1.Chop paneer into 2" fingers.
2.Heat half the ghee. Add onion, ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool.
3.Blend in a mixer till smooth.
4.Heat remaining ghee, add gravy and other ingredients except milk and paneer. Boil to get a very thick gravy.
5.Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
6.Garnish with chopped coriander and grated paneer

Bhel Puri

An extremely popular preparation of puffed rice served with various chutneys.

Ingredients

2 cups of boiled chopped potatoes

1 1/2 cup chopped onions

1/2 cup chopped coriander leaves

2-3 tsp. red chili powder

1-2 tsp. sambhar powder

2 cups sev (Fried Yellow Bengal gram flour noodles)

6 cups of rice flakes

10-15 Golgappa

3/4 cup sweet chutney

3/4 cup hot chutney

1/4 cup mint chutney

2-3 tsp. chat masala

Salt according to taste

Juice of one big lime

Advice

You can adjust the the amount of chutneys, red chili powder and sambhar powder you add, to suit your taste.

Method

1.For each serving of the bhel puri, mix together in a individual serving bowl: One portion each of the potato, onions, rice flakes, golgappas, and sev. Mix well.
2.The rice vadas should be crushed before mixing them in.
3.Now mix in 1/4 tsp. each red chili powder, salt, lemon juice, chat masala and sambhar powder.
4.Mix in 2-3 tsp. each of the chutneys. Garnish with chopped coriander leaves.

Bhel

This unusual bhel is much more than a snack !

Ingredients

6 baked puri

2 tbsp. boiled moong (green beans), preferably sprouted

1 cup puffed rice (Riceflakes)

1 cup fresh curds

1 chopped onion

1 chopped tomato

3 tbsp. sweet and sour chutney

3 tbsp. green chutney

1 tsp. chopped fresh green mango

Salt according to taste

For topping:

1 tbsp. chopped Onion

2 cups sev (Fried Yellow Bengal gram flour noodles)

Method

1.Crush the puris.
2.Add the remaining ingredients and mix.
3.Serve immediately in individual dishes topped with Onion & Sev.

ALOO DUM MASALA

INGREDIENTS

Potato
500 gms
Dhaniya powder
2 tsp.

Tomato ( for juice)
200 gms
Haldi Powder
tsp.

Onion (grated)
2
Garam Masala Powder
tsp.

Green chilly (finely chopped)
2
Cardamom (big)
1

Ginger ( finely chopped)
1"
Cardamom (small)
2

Curd
cup
Laung
2

Malai
cup
Dalchini
1

Tomato sauce
2 tbsp.
Javitri
1"

Chilly sauce
2 tbsp.
Oil (for tadka)
2 tbsp.

Salt
1 tsp
Jeera
1 tsp.

Red chilly powder
tsp.
Coriander leaves (chopped)
A few


METHOD

Peel the potatoes. All the potatoes should be of equal size. Heat oil in a pressure cooker. Put all the sabut garam masala (cardamom through Javitri) and jeera together. Add the onion, green chilly and ginger. Fry till it gets golden brown. Put tomato and all the masala powder. Fry for 5 minutes. Add tomato sauce and chilly sauce. Beat the malai and curd and add. Mix it properly. Now put the potatoes. Add 3 glasses of water and close the cooker. After 2 whistles simmer it for 10 minutes. Turn off the gas. Take it out in a bowl. Spread some malai and chopped coriander leaves on it. Serve hot with Bikaneri Parantha.



Serves: 5-6 adults

MASALA DOSA

Ingredients
•2 cup: Rice - preferably parboiled
•1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours
•1/2 tsp: Fenugreek Seeds
•Oil to smear the pan for cooking the dosas
•2 tsp: Salt
For Masala
•500 gm (3 cups): Potatoes - boiled, peeled and cubed
•1 1/2 cups: Onions - sliced not very thin
•1/4 tsp: Powdered Turmeric
•2-3: Green chillies - chopped coarsely (optional)
•6-7 : Curry leaves or 1/2 tsp dried curry leaves
•2 tbsp: Oil
•1 tsp: Mustard seeds
•2 tsp: Salt
•1/2 cup: Water

MIXED VEGETABLE SALAD RECIPE

Ingredients of this recipe:



50gms French beans
3-4 carrots
1 small cabbage
100gms Broccoli (cut into florets)
1 Capsicum
salt to taste
1 Tomato (cut into thin rings)
2 green chilies(slit vertically)
Finely Chopped coriander leaves
1 lemon juice
Black pepper powder to taste


Method to make this recipe:
Cut and Steam the vegetables.
Add tomatoes, green chilies salt, pepper powder and lemon juice, and mix well.
Garnish with coriander leaves.

FRUIT SALAD RECIPE

Ingredients of this recipe:



3 Bananas
1 Apple
2 Orange
1Ripe Mango
1 Bunch Green Grapes
1/4th cup Pomegranate seeds
Few canned Cherries
1 Guava
1/2 cup sugar (or to taste)
1 lemon juice


Method to make this recipe:


Peel and cut all fruits into banana and apple in the end to avoid browns.
Pour lemon juice immediately on fruits.
In a little water add sugar and half melt it on heat.
Mix melted sugar to the fruits. Refrigerate it and serve the fruit salad chilled.
Note: Salt and chaat masala can also be used

GUJARATI KHANDVI RECIPE

Ingredients of this recipe:



1/2 cup gms flour (besan)
1 cup thin buttermilk
Salt To Taste
2-3 pinches turmeric powder
1 tbsp Oil


For seasoning:


2 tsp Oil
1 tsp Sesame seeds
1/2 tsp Mustard seeds
1 tbsp Coconut scraped
1 tbsp Coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves


Method to make this recipe:


Mix water, flour, salt and turmeric to form a batter. Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation. Cook till the mixture does not taste raw, stirring continuously. When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon. Use circular outward movements as for dosas.
When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all plates.
Place in a serving dish. For seasoning: Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chillies.
Add sesame seeds and immediately pour over khandvi rolls. Serve with garlic chutney.

GUJARATI KADHI RECIPE RECIPE

Ingredients of this recipe:



2 Cups Sour Curd
4 tsp Besan
1/2 inch Ginger, chopped
2 Green chillies, chopped
Salt To Taste
Handful Corainder leaves
2 tsp Oil
1 Pinch Turmeric powder
1/2 tsp Cinnamon powder


Seasonings:


1/4 tsp Cumin seeds
1/4 tsp Mustard seeds
Few Curry leaves
1 Pinch Asafoetida


Method to make this recipe:


Beat the curd and add two cups of water. Add the besan, salt, turmeric powder and mix well.
Make a paste of ginger, chillies, cinnamon and corainder leaves.
Boil the curd mixture on slow heat and stir constinuosly. Add the ground paste, and boil again.
Heat oil in a pan, add all seasonings. Fry until they splutter.
Pour this seasonings over guajarati kadhi. Garnish with corainder leaves and serve hot with rice.

GUAJRATI DAL DHOKALI RECIPE

Ingredients of this recipe:



250 grams tuver daal,
200 grams wheat flour,
3 green chilies
3 tbsp green chili paste
50 grams groundnut
25 grams cashewnut,
1 tbsp Turmeric powder
1 tbsp Mustard seeds,3-4 cloves
2 cinnamon, 2 tomatoes
1 tbsp Tamarind 100 grams brown sugar,
Salt To Taste,
1 tbsp Garam masala,
1 tsp Ajama 4-5 tbsp.Oil,
2 tbsp Red chili powder asafetida
1/2 cup cilantro leaves
3-4 tbsp. Ghee.


Method to make this recipe:


Shift wheat flour. Add salt, turmeric powder, ajama, red chili powder. Mix well. Add oil and knead the flour to roti like consistency.
Wash tuver dal and pressure cook it for three whistles.
Cool and remove the dal. Heat oil and ghee in a pot, then put cloves and cinnamon and then add mustard leaves.
When they crackle add curry leaves, green chilies and a pinch of asafetida. Pour tover dal.
Mix tamarind and brown sugar water, cashew nuts, groundnut, garam masala, red chili powder and mix well.
Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal. roll out big rotis and cut them into pieces and add these pieces in boiling dal.
Boil for 10 minutes and remove. Serve the dal dhokli warm. Sprinkle cilantro leaves.

DAAL PARATHA RECIPE

Ingredients of this recipe:



1 cup Wheat flour
2 tsp Oil
Salt To Taste
For the filling
1/2 cup Yellow moong dal
1/2 tsp Cumin seeds
1 pinch Turmeric powder
1 pinch Asafoetida
1/2 tsp Red chilli powder
2 tsp Oil
Salt To Taste
Oil As needed
Method to make this recipe:


Sieve the wheat flour and knead to a soft dough by adding enough water. Keep aside.
Soak moong dal for one hour. Wash and drain all the water.
Cook the moong dal 1 cup of water.
Heat oil in a pan, add the cumin seeds, asafoetida. Fry till they pop up. Add the cooked dal, salt, turmeric powder, red chilli powder and mix well.
Cook until the dal mixture is dry. Let it cool.
Take some portion of dough , make a small puri. Put some moong dal stuffing in center. Close from all sides and roll again into thick, round paratha.
Heat a tawa ( griddle), put the daal ka paratha and cook on both sides by adding some oil.
Serve daal paratha hot with curry.

MOONG DAL CHAKLI RECIPE (Spicy Crunchy Spirals) RECIPE

Ingredients of this recipe:



2 cups rice flour
1/2 cup Mung Dal paste
2 tsp oil
1/4 tsp turmeric
1/2 tsp carom seeds (ajwain) or cumin seeds
1 red chili powder (optional)
Salt To Taste
oil for frying water as required


Method to make this recipe:


Cook the mungdal to a paste like consistency .
In a big bowl add rice flour, mungdal paste, turmeric, salt, chili powder, carom seeds or cumin seeds.
Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix.
Add water as needed to make a stiff dough. Knead thoroughly with hand not food processor.
Take a lemon size dough and place it in a chakli mould or icing bag with star nozzle. Heat oil for frying.
Test the oil by dropping a small piece of dough and wait for 3 seconds if it does not rise to the top then oil needs to be heated.
Gently make a spiral with the chakli mould or icing bag and deep fry to a golden brown.
Cool moong dal chakli completely before storing in an airtight container.

MASOOR DAL RECIPE

Ingredients of this recipe:



2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water


Method to make this recipe:
Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

MASOOR DAL TADKA

Ingredients of this recipe:



2 cups masoor dal
1 1/2 teaspoons garam masala
1 1/2 teaspoons turmeric
1 tsp salt
1/3 cup oil
1 1/2 onions, chopped
1 head garlic, separated, chopped
1 (1-inch piece) ginger root, chopped
2 jalapeno chiles, chopped
2 tomatoes, chopped
1 bunch coriander, chopped
Water


Method to make this recipe:
Rinse massor dhal thoroughly, until water is clear. In pot bring 1 quart water to boil. Add massor daal.
Cook half way, about 10 to 15 minutes, add 1/2 teaspoon garam masala, 1/2 teaspoon turmeric and salt. As massor dhal cooks, uncovered, water will evaporate and mixture will thicken.
Add more water to keep dal loose, like texture of thick cream. When dal is soft, turn off heat. Heat oil in wok. When oil is very hot, add onions and cook until tender and translucent but not browned.
Add garlic, ginger and chiles. Continue to fry until onions are deep-yellow. Add remaining 1 teaspoon each garam masala and turmeric.
Do not allow spices to burn. Keep stirring until mixture starts to stick. Add tomatoes and cilantro. Cook until tomato softens.
Pour in pot of masoor dal and simmer to blend flavors. Taste and add more salt if needed.

DAAL MAKHANI RECIPE (Maa Ki Daal) RECIPE

Ingredients of this recipe:



1 cup whole urad daal (urad sabut)
1tbsp Red kidney beans (Rajma)
1 onion finely chopped
1 tomato finely chopped
1" Ginger piece
2-3 green chilies finely chopped
chopped coriander leaves
4-5 flakes Garlic paste
1/2 cup stirred curd
1/2 cup fresh stirred cream (malai)
2tbsp butter
1tsp cumin seeds (jeera)
1/2tsp turmeric powder
1/2tsp Garam masala
Red chili powder to taste
1/2tsp dhania powder
Salt to taste


Method to make this recipe : dal makhni :


Soak rajma in water overnight.
Add water & little salt and pressure-cook Rajma and urad daal till soft for about 20-25 minutes. Mash and boil again for 15-20 minutes and add curd and cream to the daal.
Now in kadhai heat oil, splutter cumin seeds and add garlic paste, fry till light brown. Add onions and fry till golden brown.
Now add ginger, green chilies and tomatoes and fry till tomatoes soften.
Now add dry masalas (turmeric powder, chili powder, dhania powder & salt) and fry again for a moment.
Add daal and stir on medium flame. As soon as it starts boiling remove from the gas.
Sprinkle garam masala powder and garnish daal makhni with coriander and add butter.
Serve daal makhni hot. Goes well with laccha paratha, naan or rice.

CHANA DAAL RECIPE

Ingredients of this recipe:



1 cup chana daal
7 cup water
1 tsp salt
1/4 tsp cayenne
1/4 tsp turmeric powder
1/4 tsp cumin powder
1/4 tsp corriander powder
1 tblsp tamarind pulp
1 tsp sugar
1 tblsp vegetable oil
1/4 tsp black mustard seeds
1 chopped garlic clove


Method to make this recipe:
Soak the chana daal in 4 cup water for 2-3 hours then wash and drain.
Boil 3 cups water and the salt in a pan.
Add the chana dal, cover the pan and cook over medium flame for 30 min.
Stir the dal when cooked.
Add cayenne, turmeric, cumin, coriander, sugar the tamarind pulp (skin & seeds removed).
Stir well and allow to simmer uncovered.
In a separate frying pan, heat the vegetble oil over low heat and add the mustard seeds and chopped garlic to it.
When the oil gets hot, add the oil mixture to the simmering pot of dal.
Immediately cover the pot and keep covered for 2 min. while the dal continues to simmer.
Cook chana daal uncovered for another 5 min. and the dal is ready to be served with rice or bread.

PANEER RECIPES

Chilly paneer


Paneer or Indian cottage cheese is a very important constituent of the Indian cuisine. As it is, despite its great diversity, Paneer is a component which is present in the cuisines of almost all the regions. As it is, one of the most important aspects of Paneer is that it is not only used for making various sweet dishes, as well as dishes constituting the main course menu. Therefore it would not be actually surprising if you are invited for dinner and Paneer forms part of every thing right from the appetizer, the main course and the sweet dish.

Of all the Paneer recipes, Chilly Paneer is one of the most popular. Heavily influenced by its non vegetarian cousin, the Chilly chicken, it was evolved to give vegetarians a substitute for the chilly chicken. Being a devout non-vegetarian, I used to hate this idea of going for petty substitute.

However, my views were thoroughly shagged up, as I had my first morsel of this wonderful dish; at the request of my wife. Here I was enjoying Chilly Paneer, which was if not better, then equally good in comparison to Chilly Chicken. Thereafter I looked through the recipes and I was flummoxed to find so many recipes of chilly Paneer. I tried some of them, and found this recipe the most appealing.

Ingredients:
400 gm Paneer
8 tbsp Corn flour
4 tbsp Oil
4 Onions
6-8 cloves Garlic
6-8 Green chilly
2 large Capsicum
1 cup Vegetable stock
Salt to taste
1 tsp White pepper powder
4 tbsp Soy sauce
1/2 tsp Ajinomoto
2 tbsp Chilly sauce

Preparation:

1.First of all, drain Paneer properly and chop down into medium sized pieces.
2.Now, heat sufficient oil in a wok, roll the Paneer pieces in corn flour and deep fry the Paneer pieces on medium heat till the edges turn brown.
3.Thereafter set the fried Paneer pieces aside.
4.Now, blend remaining corn flour in quarter cup of water and set aside. Chop the onions into thick slices and crush the garlic cloves.
5.Now, chop green chilies and cut capsicum into thick stripes and set them aside.
6.After this, heat two-tablespoon of oil in a pan, add crushed garlic and then stir-fry for some time.
7.Now, add sliced green chilies, onion as well as capsicum and saute for some time.
8.After this add fried Paneer pieces and stir in the vegetable stock.
9.Add salt, pepper powder, soy sauce, chilly sauce, Ajinomoto and the blended corn flour and keep stirring while cooking on high heat until the sauce thickens to coat the Paneer.
Your Chilly Paneer is ready to serve. Serve hot with Fried rice.

Kadhai Paneer
Kadhai or karahi is a kind of thick, circular, and deep vessel, which is used in Indian cooking. Originally made of cast iron, they are nowadays made of a number of metal, but mostly in stainless steel. As it is, the Kadhai is the trademark of several delicious Indian recipes. Many mouthwatering dishes owe there existence to the mighty Indian Kadhai. Kadhai Paneer is one of these recipes. This particular dish carries a distinct aroma and irresistible flavor. The blend of Green Pepper, dried fenugreek leaves as well as cardamom, adds to the exquisite flavor of this magnificent dish.

Another major aspect of this dish is that it is not only tasty, but is nutritious as well. This is because; it absorbs little fat and no cream. This wonderful recipe originated in Punjab and today, it has conquered the hearts of food buffs from all across the world. In fact these days, it is one of the most common dishes to be served in the restaurants across India. With the passage of time, it has undergone several changes and a number of versions of Kadhai Paneer have evolved over time. Today, we find a number of different recipes of Kadhai Paneer.

As a food buff, I was forced by my taste buds to try the different variants of Kadhai Paneer. Out of these variants, I found this particular recipe to be the most appealing.

Ingredients

» I kg. Paneer
» Two Green Capsicum
» 2&1/2 tsp Ginger garlic paste
» 2 tsp Coriander seed powder
» 8 red chilies
» 3 tsp. kasuri methi
» 4 chopped green chilies
» 5 chopped tomatoes
» 1 small of chopped coriander
» 8 Tbsp oil
» Salt to taste
Preparation

1.Chop the Paneer into medium sized cubes.
2.Now, chop the capsicum into thin strips.
3.Take a pan and heat oil in it.
4.Add to it, the ginger garlic paste and cook over a low flame for some time.
5.Now, add capsicum, chilly powder and the coriander powder; and saute for a few minutes.
6.After this, add the green chilies along with the diced tomatoes and cook till the oil begins to separate from the mixture.
7.Now add to it, kasuri methi to it and saute for some time. After this add salt as per taste.
8.There after add the Paneer pieces to it and cook for some time. Now, garnish with chopped coriander leaves.
Your Kadhai Paneer is ready to serve. Serve hot with naan, roti or paratha.

Stuffed Bhindi with Paneer Recipe
India has long been witness to a number of invasions, right from the ancient times. The Greeks, the Turks, the Afghans, the French, the Portuguese and of course the British are some of the invaders, who plundered the wealth of the nation. However, these invaders also brought with them, a number of culinary influences with them. Due to this reason, the Indian cuisine is perhaps the most varied cuisine in the world.

Stuffed Bhindi with Paneer is a very popular Indian recipe, often served with curd and Roti. This is a very exotic Paneer recipe, which makes a great recipe. Stuffed Bhindi with Paneer is prepared by stuffing the Bhindi (ladyfinger) with a rich filling of Paneer (Indian cottage cheese) and lot of spices. A perfect recipe to treat the guests, stuffed Bhindi with Paneer is a commonly served dish in most wedding ceremonies in India. Add to it, the blend of tomato gravy and you are tossed into a sea of exotic taste. Now, since it is such a wonderful dish, it would be such a sheer waste, if you do not try it at your home. So, hereby I present to you the recipe to this wonderful dish.

Ingredients

» 200 grams Bhindi (Okra/Ladyfinger)
» 1 medium sized onion, grated
» 2 large tomatoes
» 1/2 teaspoon chilly powder
» 1/4 teaspoon Garam masala
» 2 tablespoons ghee or oil
» 4 tsp ginger-garlic paste
» Salt to taste
» 4 cloves
» Pinch of asafetida
» 2 tablespoons chopped coriander for garnishing
» 100 grams Paneer cut into small pieces
» 2 pinches pepper powder
» 1/3 tbsp amchoor (a kind of Indian spice)
Preparation

1.Take a pan and heat 1 tbsp oil in it. Add Paneer pieces to it and fry till they turn golden in color.
2.Add the pepper powder along with amchoor and salt to taste. Now, cook for 2 min and then set aside.
3.Now, cut the stalk of each Bhindi and make lengthwise slit.
4.Mix the stuffing properly and stuff each Bhindi with the stuffing mixture.
5.Now take some oil in the pan and add cumin seeds. Sauté until it starts to crackle.
6.After this, add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds.
7.Now peel off the skin of the tomatoes and mash the pulp to form a thick paste. Add this to make thick gravy.
8.After this, add the Bhindi (Okra) and cook for 5 minutes until soft and well coated with the gravy.
Your Stuffed Bhindi with Paneer is ready to serve. You can serve it with chapattis, paratha and yoghurt.

Tandoori Paneer Roll Recipe
I may be the biggest nightmare for a veggie, but on any given day, I can sacrifice a plate of Fish fillets for Tandoori Paneer Rolls. While it may sound absolutely unbelievable to a non-veggie, but the fact remains that I am simply in love with this masterpiece from the kitchens of Punjab, a province in India.

In fact those of you who have experienced the magic of this wonderful dish would surely agree with me. As you go through morsel of this exquisite delight, you are soon overwhelmed by its taste that can even beat the charm of the most beautiful courtesan in the court of the Mughal dynasty. As it discreetly castes a spell on your senses, you are simply left for no other option, but to go for more and more, till the time your belly is actually asking for mercy.

Now, since it is such a wonderful dish, therefore it would be extremely selfish of me, if I keep the recipe all for my self. So, hereby I present you with this wonderful recipe called Tandoori Paneer Roll:

Ingredients

» 200 gm fresh Paneer
» 1 cup thick curd
» 1 tsp chilly and turmeric powder
» 1 tbsp ginger- garlic paste
» 1 tbsp Garam Masala powder
» 1tsp lemon juice
» Salt to taste
» 2 medium capsicums chopped
» 2 medium sized onions chopped
» 3 cloves garlic finely chopped
» A pinch of sugar
» Coriander leaves for garnish
» Whole wheat flour roti’s
» 1 Egg for smearing on top
Preparation

1.Mix the ingredients for the marinate in a bowl keep aside.
2.Heat oil in a pan add oil.
3.Add onions and garlic to it, let it soften.
4.Add the capsicum and stir fry for 2-3 min.
5.Add the marinate, salt and sugar and let it cook.
6.Finally add the Paneer, and coriander leaves.
7.Beat the egg in a bowl with a little salt and pepper.
8.Make a chapatti after it is ready smear a spoon full of beaten egg on top let it cook and then flip.
9.Garnish with above ingredients mentioned and serve hot with Chilly sauce.
Tandoori Paneer Roll is a wonder recipe which has the unique ability to play the role of an appetizer, as well as the main course. As it is, Tandoori Paneer Roll is easy to cook and so, you can enjoy it often.

Spicy Paneer Fritter Recipe
Panner is one of the items which are mainly eaten in India but paneer is loved by the people of other countries too. Malai mutter paneer is most common in Indian recipes. The people of India love its taste and add this delicious dish in parties and wedding occasions. It is delicious dish as well as is beneficial for health as it contain malai, paneer and other substitutes of vitamins and proteins.

Malai mutter paneer can be served with naan or pulao. This dish is easy and takes 45 minutes for cooking. It can be cooked at home easily.

Items required for making Malai Mutter Paneer
For preparing Malai Mutter Paneer, you need paneer finely sliced in rectangular shape. 2 cups of peas, ½ cup full of cream, 2 finely chopped tomatoes, 2 chopped onions, 1 ginger, 1 teaspoon of garlic paste, 1 full teaspoon of masala powder, small amount of khus khus, 3-4 cardamoms, 1 teaspoon full of red chilli powder and salt according to taste.

Cooking method

» Firstly, grind chopped onion, ginger, khus khus to obtain a fine paste out of them.
» Use non stick pan and add 3 teaspoon of cooking oil to it and as oil gets heat up add some cumin seeds and pour the paste to the pan. Cook for about 10 minutes until the paste gets light brown in color.
» Add peas to the paste and cook for 5 minutes while covering the nonstick pan with its cover. Add some fried cashews and keep it separately.
» Add cream to the pan and cook for 10 minutes and then add fried cashews, panner, chopped coriander and salt to it.
» Mix it well and cook for 5 minutes.
Serve with along with naan or pulao to family members or friends.

Paneer Pancake Recipe
The best part of being a foodie is that, you get to ravish a number of dishes. It has been a privilege of mine to bring before you some of the best recipes from al across the world. Today, when I look behind I find my self to be extremely lucky, to be shared with some of the choicest delicacies from all across the world.

Today, I would like to take this opportunity to bring before you a very delicious recipe, which I am sure you will enjoy, as much as I did. The recipe that I am talking about is the Paneer Pancake; another culinary jewel from the kitchens of Punjab. As it is Paneer Pancake is a relatively recent revelation and is therefore more in line with the taste preferences of the upcoming generation. The most important aspect of Paneer Pancake is that it cuts across the boundaries of age, religion, caste color and creed. So, while an eighty year old would find it to be an absolute delight, an eight year old would find it equally appealing.

So, here I present before you the recipe to this wonderful recipe:

Ingredients

» 150 gm Maida
» 300 ml milk
» 1 egg or 3 tsp ghee
» 300 gm Paneer, finely chopped
» 1 onion, chopped
» 3 green chilies, chopped
» 1 tsp chilly powder
» 1 tbsp ghee
» 3 large tomatoes
» 1/3 teacup fresh cream(optional)
» 3 to 4 tsp sugar
» 2 tbsp tomato ketchup
» 2 tbsp chopped coriander
» Salt to taste
Preparation

1. First of all, prepare the pancake as according to the following instructions

» Mix up the flour, milk, egg and salt.
» Set aside the batter for at least 20 minutes.
» Make pancakes in a frying pan, using a little ghee or butter while frying.
2. Now, prepare the filling as follows

» Sauté the chopped onion in a frying pan for 1 minute in the ghee.
» Add the chilies and sauté again till the onions turn pink. Now add the Paneer, chilly powder and salt and mix them properly.
3. After you have the pancake and the stuffing ready, it is the turn for the sauce

» Chop the tomatoes into big pieces, add 1 cup of water and cook in a pressure cooker for about one minute. Now remove the skin and the seeds and mash the pulp to form thick syrup.
» Now add ½ tsp of chilly powder, tomato, ketchup, sugar and salt and simmer for 15 minutes. Add fresh cream to it and mix well. We are ready with the sauce.
4. Final preparation

» Grease a baking dish and spread a little sauce at the bottom.
» Place the pancakes over it and spread a little filling and again a little sauce.
» Repeat the process
» Now bake in a hot oven at 450ºF for 10 to 15 minutes until cooked.
» Garnish with chopped coriander
» Your Paneer Pancake is ready to be served
Paneer pancake, apart from being a great culinary delight, is also great in nutrition. It covers the goodness of milk; whereas the tomato ketchup provides you with ample dose of vitamin C. Perfect for morning breakfast. So now, you do not have to think about a Sunday special breakfast. Paneer pancake is at your service.

Malai Mutter Paneer Recipe
No discussion on Paneer recipes is complete without Mutter Paneer. Mutter (green peas) when combined with Paneer (Indian cottage cheese) along with several ingredients and cooked up in a proper way ends up in a magical recipe. Mutter Paneer is by far one of the most popular dishes in India. In fact, you will hardly come across a North Indian wedding, which does not serve Mutter Paneer.

With the passage of time, several variants of this finger licking recipe came up and amazingly most of them were equally good, in fact at times surpassing the original recipe in taste as well as nutrition value. Malai Mutter Paneer is one such recipe.

Malai Mutter Paneer is an extremely popular recipes in India. As it is, Malai Mutter Paneer has a unique taste, which tends to linger on for a long time. This Paneer recipe is a rich and creamy dish; and has an additional flavor of fresh cream added to it, which makes a deadly combination of sorts. As a matter of fact, there are high chances that you would eventually get addicted to this mouth watering dish. This particular dish is one of the easiest among all the Paneer recipes and it is relished by everyone. With the absolutely amazing taste of Paneer and the magnificent flavor of soft green peas and the lavish use fresh cream this dish is truly irresistible.

Since it is such an amazing recipe, therefore today I would like to discuss this recipe with you. As it is, Malai Mutter Paneer is not a very complex recipe and is relatively easy to cook. Yet it does not compromise on quality or taste. In fact, when I learnt about its recipe, I was simply amazed at how could such a simple recipe taste so beautiful. So, without wasting any more time, here we go with the recipe:

Ingredients

» 400 gm Paneer, chopped into medium sized cubes
» 4 cups fresh peas’
» 1 cup fresh cream
» 6 tbsp of vegetable oil
» ½ cup crushed cashew nuts roasted
» 4 tomatoes
» 4 onions
» 4 tsp ginger garlic paste
» 2 tbsp poppy seeds
» 2 tsp masala powder
» 6 cardamoms
» 2 tsp red chili powder
» 2 tsp cumin seeds
» Chopped coriander
» Salt to taste
Preparation

1.First of all, grind the onions, along with the poppy seeds and add it to the ginger garlic paste. Grind again, to make a fine paste.
2.Now, take a pan and add 6 tbsp of oil and add some cumin seeds to it. Fry till they crackle. After this, add the above paste to it. Cook it for around 15 minutes, till it gets into thick gravy.
3.Now add the peas to it and cover pan with a lid, allowing it to cook for 5 minutes.
4.After this, add the fresh cream to the above mixture and cook for 10-15 minutes.
5.After this, add the Paneer, cashews, chopped coriander and salt to it.
6.Stir well and cook on low heat for 5 minutes.
7.Your Malai Mutter Paneer is ready to be served hot.
Malai mutter Paneer goes best with Naan, chapatti, or Pulao. You can treat your friends with this magnificent dish. It is a perfect recipe for Sunday lunches.

Paneer Rajma Recipe
As a student of Hotel management, I was lucky enough to be blessed with the opportunity to come across various mouth watering recipes from all across the world. Although I was required to have expertise over various cuisines, my personal favorite was and still is the Indian cuisine. The India cuisine is by far one of the most varied cuisines the world has ever been blessed with. As it is, The Indian cuisine is so varied that you may hardly find any similarity between the north Indian and the south Indian cuisine. Nevertheless, Paneer remains one of the most common features in most cuisines in India.

Paneer Rajma is one of my favorite recipes. It is typically a north Indian recipe and has a lot many versions to it; and all the recipes are equally appealing. Now, without wasting anymore time, I would like to introduce you to this wonderful recipe, which has been a major reason for my attraction towards the Indian cuisine.

Ingredients

200 gm Paneer (Indian cottage cheese) chopped into small cubes
1 medium sized Onion (chopped finely)
1 tsp black lentils
1 tsp cumin seeds
A few Curry Leaves
150 gm Rajma (beans)
Salt, Red Chilly Powder to taste
Oil for frying
1 tsp Turmeric powder
Chat Masala
1 tsp Garam Masala
1 tsp Ground Ginger

Preparation

1. Fry the Paneer cubes in a pan till they turn golden in color.

2. Now, set aside the Paneer cubes

3. After that, heat the oil in a pan and fry the cumin seeds for ½ min

4. Add the chopped onion and the lentil seeds and fry till the onion turn golden brown

5. Add Red Chilly powder, Turmeric powder and ginger paste and fry for a minute.

6. Now add the Paneer cubes and Rajma and sauté for some time.

7. Add salt and water to it and cook over a light flame till the beans are tender.

8. Now, add Garam Masala and Curry leaves and stir well for a minute.

9. Before serving sprinkle little bit of Chaat Masala (a kind of Indian spice).

Your Paneer Rajma is ready to be served hot. Enjoy it with Naan, Kulcha or chapatti.

Paneer Rajma apart from being a mouthwatering dish is also a very healthy option as well. It is low in cholesterol and the ingredients are rich in protein. This is a major reason for its popularity. As the world becomes smaller and smaller and boundaries are getting diminished more and more people are waking up, to this wonderful recipe from India. So, now you have another option for your dinner menu and I am sure, you will definitely like it.

Shahi Paneer
Indian curries are famous worldwide. This Indian cuisine adds to this list. This cheese curry is a high energy, high protein, fat rich curry which you can serve with any kind of bread or chapatti. In fact this curry tastes great with Butter Nan.

Servings: four to six
Preparation time: 45 minutes

Ingredients

» Paneer: 250 gram
» Curd: one fourth cup, beaten
» Cream: three table spoon
» Milk: half cup
» Tomatoes: two to three, finely chopped
» Onions: two, finely chopped
» Ginger: half inch, chopped finely
» Green chilies: two finely chopped
» Green Cardamom: three, crushed
» Tomato sauce: two table spoon
» Garam masala: one tea spoon
» Kaju paste: two table spoon
» Badam paste: two table spoon
» Turmeric powder: one tea spoon
» Ghee or butter: three table spoon
» Salt: according to taste
For garnishing

» Coriander leaves: Two table spoons finely chopped
» Grated paneer: two table spoon

Method

1.In a pan take two table spoon of ghee or butter and add onion, ginger cardamom. Sauté till golden brown. Remove from the flame and blend it in the mixer to make a smooth paste.
2.In the pan again melt two table spoon of butter and add the smooth paste of onion and ginger, finely chopped tomatoes, salt and all the spices. Sauté for about ten minutes on medium flame.
3.Now add kaju paste, badam paste and whipped curd and tomato sauce. Bring the mixture to a boil.
4.Add half a cup of milk and paneer cubes to the curry. Make sure that you don’t add water to the mixture. The consistency of the curry in shahi paneer is always kept thick. If you find the consistency too thick then you can add water but then make sure that it is not more than one fourth cup. Stir and bring it to a boil. Make sure that the consistency of the curry is thick.
5.Finally add cream. Heat for about two minutes. Make sure that you do not over heat it. Overheating spoil the cream. The cream changes to ghee when you heat it and thus the taste of the curry prepared alters altogether. This is the reason why the cream is added at the end when the curry is prepared and is ready to be served. Remove from the flame.
6.Pour the curry in the serving dish.
Garnish with chopped coriander and grated paneer. Serve hot with butter Nan or chappati.

Palak Tofu-Paneer Recipe
Palak tofu is an excellent vegetarian dish. It is a vegetarian dish, which is also a low calorie food. Tofu is a nutritious product apart from being a really tasty stuff. It is a food, which originated in China. It is prepared by coagulating soy milk and then pressing the resulting curds to squeeze out the liquid, to form blocks. Tofu is found in different varieties such as the fresh tofu, as well as the tofu that has been processed in some way. Since Tofu has very little flavor or smell on its own, it can therefore be used for a variety of ways.

Tofu is a low calorie food, containing ample doses of iron, apart from a high content of calcium and magnesium. It is low in saturated fat or cholesterol, which makes it excellent food stuff. As it is, tofu is used in a variety of ways and has been experienced with in a number of ways. Palak tofu is one such experiment. It is a tasty dish which carries the goodness of tofu. So, here I am sharing this wonderful recipe with you.

Ingredients

» 1 lb firm tofu, drained, cubed
» 1/4 cup soy sauce
» 1 oil for deep-frying
» 2 tbsp ghee
» 2 1/2 lb frozen, chopped spinach
» 6 cup fresh tomatoes, cubed
» 2 tsp curry powder
» 2 tsp asafetida
» 1 1/2 tsp ground cumin
» 1 tsp ground coriander
» 3/4 tsp cayenne pepper
» 1/2 tsp black pepper
» 1/2 tsp cinnamon
» 1/4 tsp allspice
» 1/4 tsp cloves
» 2 tbsp soy sauce
Preparation

1.Soak the tofu in the soy sauce for some time.
2.Now, heat the oil to 350 degrees. While this is done, remove the cubes from soy sauce and drain it of the soy sauce. Now fry the tofu cubes in heated oil and cook till browned and a little crisp on the outside. Set them aside. Leftover soy sauce can be kept and used later.
3.Now, take a pan and add ghee to it. Now, toss in the spinach and the tomatoes into it. Cover the pan and cook it on medium flame 10 minutes. Now, stir the contents and mix them properly.
4.Now, take another pan and heat the ghee or vegetable oil. Add the cumin, coriander, black pepper, ground coriander, cinnamon, cloves, allspice, asafetida, curry powder and cayenne pepper; and cook till the spices appear to be browned. After this, add in it the spinach and tomato mix to it, along with some soy sauce and mix thoroughly.
5.Now, add cooked tofu cubes to it and cook it for some time.
Your Palak Tofu is ready to serve. You can garnish it with coriander leaves and grated nuts. It is a nice way to treat your guests.