Shahi Paneer Kofta

For 4 ppl.

Ingredients:
150 gms paneer grated
25 gms butter
Pepper to taste
Salt to taste
1 pinch sugar
1 tsp Green Chilly Ginger paste
1/2 cup Cashew paste
Garam Masala to taste
1 tbsp Corn Flour
2 green chilly cut into small pieces
7-8 cashews cut into small pieces
Cream for garnishing
Oil for frying

Method:
Mix cornflour, grated paneer. Divide the mix into 10 portions. Make small balls of it. Fill these balls with cut green chillies and cashews. deep fry in a oil pan.

Melt butter in a pan. Add 2 cinnamon,2 cloves, ginger ,green chilly paste. Add cashew paste , 1 glass of water. Cook for 5-7 mins . The colour of the paste should not change. Adnisd salt , pepper, garam masala and a pinch od sugar. Mix well. Before serving put fried paneer ball in a ball. Pour the gravy over it. Granish with cream.
Serve hot with indian bread of ur choice.

Mixed Vegetable

For 4 persons:

Ingredients:
150 gms carrot cut into 1/2 in ch cubes
150 gms french beans cut into 1/2 inch pieces
100 gms cauliflower cut into small pieces
1/2 capsicum cut into 1/2 inch squares
2 potatoes cut into thin finger pieces
2 tomatoes cut into thin finger pieces
1/2 cup peas
1/2 cup corn
50 gms Paneer(cottage cheese) cut into 1/2 inch cubes
Corainder leaves for garnishing
1 tsp Ginger Green Chilly paste

Method:
Take some oil in a pan. Add cumin seeds . When it starts crakling add ginger chilly paste. Roast for a min.
Add capsicum ,saute for half min. Add carrots, cauliflower, potatoes, french beans and roast for 1 min. Add salt and turemeric powder. Saute for 1 min and cover the pan with lid. Keep on low flame till the veg is cooked.
Add corn ,peas and paneer. Roast for 1 min. Add corainder powder(2 tsp) , 1/2 tsp red chilly powder. saute for 1 min.
Add tomato, garam masala. Mix it , cover the pan and keep in low flame for about 2 mins. Add cream or thick milk . Garnish with coraider leaves. Switch of the flame and keep the pan covered for 5 mins till tomato softens. '

Serve hot with any indian bread of ur choice.

Dahi Vale Aloo

Ingredients:
1/2 kg potatoes boiled and peeled
Curd 1 cup
Water 3 cups.
11/2 tsp Coraiander powder
1/2 tsp Turmeric powder
1/2 tsp chilly powder
1/2 tsp cumin seed powder
1/2 tsp mustard seeds.
3-4 neem patta
2 green chilly
Salt to taste
1 tsp oil

Method:
Cut potatoes into 4 or six pieces depending on the size of potatoes.
Add curd in a container. add all the masalas to it. Add water and blend well so as to make a smooth curry.
Take oil in a pan.
Add mustard seeds, neem patta, green chilly(split it into 2 and add).
When mustard seeds start crackling, add the curry made from curd.
Let it boil with stirring in between.
Once it starts boiling, add diced potatoes and let it boil till the curd starts sticking to the potatoes and the gravy gets think.
Serve with rice.

If you like you can also add grated coconut to it and cook for 3-4 mins before taking of the flame.

Kurkuri Bhindi(Crisp Ladiesfinger)

Ingredients:
1/2 kg Ladies finger
1 tsp green mango powder
1 tsp cumin seed powder
1/2 tsp red chiily powder
Oil for frying
Salt to taste

Method:
Wash bhindi and spread them on a newspaper in the sun for drying.(3-4 hours)
Wipe it witha muslin cloth and cut into small pieces(less than 1 centimeter).
Heat oil in a pan.
Fry cut bhindidsa in oil at a low flame for 10 mins.
Drain it and spread over a tissue paper so that it absorbs excess oil.
Now after all the bhindis are dried. Take out remaining oil in some container and put the bhindis in the same container. Add all the masalas and serve.

Dal Makhni

Taal Makhana: 20 -25 pcs
Kali Sabut daal: 150gms
Rajma: 50gms
Green Chillies:2-3
Ginger: small piece
Tomtao: 3
Salt to taste
Red chilly powder : 1/2 tsp
Cream:1/4 cup
Curd:1/2 cup
butter(ghee): 4 ybsp
Lime water to taste
turmeric powder:1/4 tsp

Soak dal in water for 4-5 hours. Then add salt and turmeric powder and put in cooker for boiling.
Boil for almost 20 mins in cooker.
Take it out and blend well with a blender.
Put finely chopped tomtaoes, green chillies and ginger in a mixer and grind well to make a paste.
Now add curd, cream, lime water in the dal.
Take some ghee in a pan. Add tomato and chilly garlic paste. And roast well.
Add dal in the comtainer and mix well with tomato paste.
Now take ghee in a small pan and add red chilly powder to it.
Before serving garnish with red chilly tadka.

Gatte Ki Sabjee

For Gattas
salt to taste
1/2 tsp red chilli powder
1/2 tsp cumin seeds
1 cup gram flour (besan)
2 tbsp yogurt
1/2 tsp turmeric powder
1 tspn oil

For gravy:
1 cup Curd
1/2 tsp Chilly powder
1 tsp Dhaniya powder
Salt to taste
1/4 tsp turmeric powder

Method :
For gatta:
Mix all the ingredients for the gattas, mix in a little water to make a firm dough.
Divide into six equal parts and roll into cylindrical shape.
Boil it in a pan of boiling water(add some salt to the water) for ten to fifteen minutes. Drain.
Let the gattas cool a bit.
Cut into 1/2" pieces.

For gravy:
Take curd in container. Add 2 cups water to it. Add all the masala(turmeric powder, chilly powder, dhaniya powder, salt)
Blend well.
Take some oil in a pan. Add cumin seeds. Wait till they start crackling.
Add the curd gravu made and heat till it starts boiling. Keep stirring in between.
Add gatta to it and let in boil for about 7-8 mins till the gravy becomes little thick.
Serve hot with rice or chapati.

Malai Kofta

Ingredients:
For Kofta Balls:
400gms Boiled Potatoes
150 gms Paneer
50 gms Double cream
1 tbsp braed crums
Salt to taste
1/4 tsp Black pepper
1/4 tsp red chilly powder
1/4 tsp Garam Masala
Oil or ghee for frying
10 -15 raisins

For Gravy:
1 and 1/2 cup Tomato Puree
1 tbsp Postu dana
5-6 cashew nuts
3 tbsp Muskmelon seeds
1/2 tsp Jeera powder
1 small piece ginger
2-3 Green Chillies
2 tbsp Tomato Sauce
1/2 tsp Garam Masala
2 tbsp double cream
Salt to taste
1 tsp sugar

Method:
Peel and mash potatoes, add 50 gms Paneer to it. Add salt, bread crums, Red chilly powder, Garam Masala, Black pepper. Mix well.
Take remianing paneer, add salt , black pepper, Raisins, double cream. Mix well.
Take some mashed potatoes in you hands, flatten it. Stuff paneer mixture in between and make round balls.
Fry these balls.

For gravy:
Make a paste of green chilly, ginger, postu daana, chew, muskmelon seeds, Cumin seeds.
Take some oil in a pan. Add the paste and roast it well. Add tomoato puree.Add malai(double cream)
Add 1 cup water. After 5 mins add sugar, salt, tomato sauce, garam masala.
For serving pour gravy over kofta balls.

Potato cups with paneer stuffing

4 boiled potatoes
100 gms grated paneer(cottage cheese)
Green chillies
Tomato Puree
1 tsp Dhaniya powder
1/2 tsp cumin powder
1/4 tsp green mango powder
1/4 tsp chilly powder
1/2 tsp pau bhaji masala
Salt to taste
Oil for cooking

Method:
Take some oil in a pan. Add grated paneer , green chiily finely chopped and salt to taste.
Mix well and keep it aside in a bowl.
Boil potatoes, peel them, cut them into half and scoup.
Apply some butter around the scouped botatoes. Apply salt and black pepper.
Bake it in oven for about 5-6 mins. Till it gets reddish brown.
Take is out. Stuff paneer in it.
Take some oil in a pan. Add cumin seeds and heat till it starts crackling.
Add dhaniya powder, jeera powder, green mango powder, red chilly poder and mix well.
Add tomato puree and mix it well in a low flame. Add salt , and 1 glass of water. Put cup potatoes in the gravy (with the scouped side facing top. and let it cook till water evaporates.
Serve with hot chapatis or naan.

Pindi Chole

Ingredients:

1 cup chickpeas ( kabuli chana)
1 potatoe
5 tsp tea seeds.
1/2 inch ginger
2-3 tbsp oil
2 green chilies, sliced
1 cup tomato puree
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1/2 - 1tsp red chili powder or as per taste
1 tbsp tamarind paste
Salt To Taste
1 tsp Everest Chola Masala
finely chopped coriander leaves

Method:
Boil tea seeds in 3 glass of water, till the water becomes black. If the colour does not show up add more tea seeds.
Soak Chole in tea water overnight or for about 6 hr.
Boil chole in a pressure cooker . Wait for a whistle in full flame and then lower the flame. Keep it for about 20 mins.
Drain, reserving 1 cup of cooking liquid.
Make chilly garlic paste.
Finely chop potatoes into thin slices and fry it.
Heat oil in a pan. Add 1 tsp chlole masala, 1 tsp dhaniya powder , red chilly powder,cumin seed powder and ginger garlic paste and sauté over low heat until the oil separates.
Add tomato puree to the paste and mix well. When it starts boiling,add chole
Add the reserved cooking liquid(black water left after draining chola) ,tamarind paste and salt .
Add fried potatoes and mix well.
Add 1 glass of water. Simmer, uncovered until the liquid has been absorbed.
Add a pinch of garam masala and serve pindi chola sprinkled with coriander leaves.

Stuffed Tomato

Ingredients:

4 potatoes boiled and mashed
8 Tomato ( firm and small )
little coriander leaves
powdered groundnut
Chilly powder(as per taste)
a pinch of Turemeric powder
Salt to taste

Method:

Cut the top portion of the tomato and remove the pulp.
Sprinkle salt inside the tomato and place it upside down.
Heat a frying pan.
Add mashed potatoes, salt, red chilly powder,turemeric powder, cumin powder. Mix well and cook for about 2 mins.
Add groundnut powder.
Mix well and fill the tomatoes.
Take the tomato pulp add some tourmeric powder, salt and chilly powder to it. If some mashed potato is left over add that too.
Take oil in a pan. Add the tomato pul with all the masalas.
Add 1/2 glass of water.
Put the stuffed tomatoes in it.
Cover the pan with a lid and let the tomatoes steam for about 4-5 mins till all the water evaporates and a thick gravy is left.
Sprinkle coriander leaves and serve with hot chapatis.

Creamy Paneer

Ingredients:
250 gms Paneer(Cottage cheese)
1 cup tomato puree
2 tbsp cashew nuts
2 green chillies
a small piece of ginger
1 cup of milk
50 gms fresh cream
A pinch of garam masala
1/2 tsp of red chilly powder
A pinch of sugar
Salt to taste
Butter

Method:
Make a smooth paste of ginger, green chilly and cashew nuts in a mixer.
Put some butter in afrying pan. And roast the cahew paste in it. Once it gets light brown or reddish colour. Add tomato puree to it. Mix well and cook for 5 mins.
Cut paneer into small cubes. And add it to the puree and cashew paste.Mix it well.
Add milk to it and let it cook for 5 mins. Add 1 cup of water and cover the pan half with lid. Let the water evaporate. Stir occasionally so that it does not stick to the pan.
Add salt,chilly powder, garam masala and mix well.
Add a pinch of sugar and cook for 3 more mins.
Add fresh cream mix well and creamy paneer is ready to it.

Alu Dum

Ingredients:

• 1/2 kg Small Potatoes
• 1 tablespoon Poppy seeds (posta dana)
• some peanuts and cashew nuts
• 1/2 tsp Turmeric Powder
• 1 tsp Chilli powder
• 1/4 tsp Green Mango Powder
• 1 tsp Ginger chilli paste
• 4 tbsp Ghee or oil
• 1 tsp Coriander powder
• a pinch of garam masala
• 4 tbsp Tomato puree
• Corainder leaves
• Salt to taste

How to make Dum Aloo:
• Make a fine powder by blending and mixing together Poppy seeds,peanuts,cashew,green chilli and ginger in a mixer. If you are not soaking it in water, you can add a pinch of sugar to it. It helps in making a smooth paste.
• 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. (You can avoid frying if you dont want it to be heavy)
• Take some oil in the pan and add the paste made in the mixer.
• Fry the mixture till the paste turns reddish brown.
• Add corainder powder, chilli powder, turmeric powder,green mango powder to the paste and raost it a bit.
• Add tomato puree to the paste and mix it well in the paste.
• Fry again for about a minute.
• Now add potatoes and mix it well.
• Add about 1-2 glass of water. Add salt.
• Keep it on a low flame with stirring in between till water dries and all the paste sticks to the potatoes well.
• Corainder leaves can be added for garnishing