Cut paneer into small cubes and fry in the oil, set aside. In kadhai add lil bit oil and fry onions till golden brown. Add tomato puree and fry for 5-10 mins on the medium flame. Then add salt, red chillies powder, garlic paste 1 tsp, garam masala and continue stirring for a few more minutes. Add sour cream. Fry few more minutes and then finally add paneer. Mix everything together and simmer on the low heat for 10-15 mins or till oil separates. Garnish with chopped green coriander and serve with naan or rotis.
Palak Paneer
16 oz paneer
Palak ( spinach ) 1 lbs
3 tbsps vegetable oil
1 tsp salt
1/4 tsp turmeric powder
1/2 tsp red chillies powder
1cup water
1 small onion finely chopped
2 medium tomatoes ( for tomato puree )
garlic paste 1 tsp ( fresh made )
Wash and clean spinach in the water. Boil it and then make puree from it. Cut paneer into small cubes and fry in the oil, set aside. In kadhai add lil bit oil and fry onions till golden brown. Add finely chopped tomatoes and fry all together for a few minutes or till tomatoes are soft. Then add salt, red chillies powder, garlic paste 1 tsp, turmeric powder and continue stirring for a few more minutes. Add spinach puree and fry for 5-10 mins on the medium flame. Finally add paneer. Mix everything together and simmer on the low heat for 10-15 mins or till oil separates. Serve with naan or rotis.
Aloo Gobhi
3 medium potatoes
cauliflower small
3 tbsps vegetable oil
1 tsp salt
1/4 tsp turmeric powder
1/2 tsp red chillies powder
1/2 tsp coriander powder
1cup water
1 small onion finely chopped
2 medium tomatoes
green or frozen peas 1 cup
1-2 green chillies
garlic paste 1 tsp ( fresh made )
green coriander ( for garnish )
Peel and cut potatoes into cubes and cauliflower into small florets. Fry them in the oil and set aside. In the same oil fry onions till golden brown , add chopped tomatoes and fry for a few more minutes till tomatoes are soft. Add salt, red chillies powder, turmeric powder, coriander powder and garlic paste. Mix everything together and fry for 5 more minutes. Add peas, potatoes and cauliflower, mix again . Add little bit water and cook on medium flame. garnish with finely chopped green coriander and garam masala. Server with rotis or naan.
Matar Paneer
16 oz paneer
3 tbsps vegetable oil
1 tsp salt
1/4 tsp coriander powder
1/2 tsp red chillies powder
1cup water
1 small onion finely chopped
4-5 tomatoes ( for tomato puree )
garlic-ginger paste 1 tsp ( fresh made )
cashew 2 tbsp
1/2 cup peas ( frozen or fresh )
cream for garnishing ( optional )
Fry cashews, onion. Add tomatoes, ginger garlic and fry for a few minutes more. After frying, blend everything into paste.
Heat oil in a sauce pan, add cumin seeds, masala paste ,chilli powder, coriander powder and salt and continue to fry for another 2 min. Add boiled peas and stir to mix with the spices. Add water and bring to a boil, cover and simmer on low flame for 5 min. Add fried paneer and simmer for 10-15 minutes more. Add full cream (optional).
Finally garnish with finely chopped coriander leaves. Mixed Vegetables
* 3 medium potatoes
* 1 big squash ( around 3 pounds )
* 5-6 tbsps vegetable oil
* 1 tsp salt
* 2 big size tomatoes
* 1/2 tsp red chillies powder
* 1 big size onion, chopped
* fresh green dill ( for garnish )
* garlic paste 1 tsp ( fresh made )
Peel potatoes and squash, cut into small cubes. In a deep pan heat oil, add potatoes, squash and onion and fry them till golden brown. Add salt, red chillie powder and garlic paste, fry for a few more minutes.Add tomatoes, chopped into small cubes.Mix everything well and cook on the medium flame for around 15-20 mins or untill tomatoes are soft and well mixed with other vegetables. Garnish with chopped dill and serve hot with naan or rotis.
Red Kidney Beans Curry (Rajma Masala)
2 cup(s) red kidney beans soaked overnight
4 cups water
2 medium onion(s) finely chopped
2 bay leaves (optional)
1 tablespoon(s) each of finely chopped ginger and garlic
½ teaspoon(s) each of asafoetida and turmeric powders
1 teaspoon(s) cumin seeds
2 teaspoon(s) red chilli powder
2 big tomato(es) finely chopped
1 teaspoon(s) each of hot spice mix (garam masala) and cumin powders
2 tablespoon(s) coriander powder
3 tablespoons oil
Salt to taste
Finely chopped coriander leaves for garnishing
Soak 2 cups of red kidney beans over night. Drain them and wash it well. Cook the beans in a pressure cooker (for speedy cooking) by adding some water and salt. Cook it on high heat and after one whistle, lower the heat to low and cook it for additional 10 minutes or until the beans is soft. Heat the oil in a heavy-bottomed pan on medium heat and crackle some cumin seeds. Add the bay leaves (optional), asafetida and chopped ginger-garlic and fry them for a short time. Fry the onions in too until it turns golden brown. Add all the spice powders except hot spice mix. Add the tomatoes and fry till the oil separates. Add the cooked red kidney beans and sprinkle some salt (to taste) in it. Mix it well and cook it for about it 15 minutes on medium heat. Finally add the hot spice mix. Cover it and cook on medium heat for about 5 minutes. Garnish it with finely chopped coriander leaves.
Tips: The beans can be cooked in a normal pot, but this would take double the time as with a pressure cooker. Khumb Kali Mirch (Peper Mushroom Fry)
4 tablespoon(s) oil
6 green chilies slit
1 tablespoon(s) ginger-garlic paste
2 medium onion(s) chopped finely
400 grams (about 16 oz.) button mushrooms quartered and blanched in hot salted water
Heat oil in a heavy-bottomed pan and fry the green chilies and garlic-ginger paste for few minutes. Add the onions and fry it until it gets little brown. Add the mushrooms, crushed black pepper and the rest of the ingredients. We will add the cream, lime juice and salt a bit later. Fry it well while u stir it, until it is well coated with the oil and looks glossy. Add the salt and cover it with a lid. Cook it on medium/low heat for about 8 minutes or until the mushroom looks cooked. Mix in the cream and the lime juice and remove it from the heat. Leave it covered for about 2 minutes.
Soak chana overnight. Boil in pressure cooker for around 4-6 whistles or till soft. In a deep pan heat oil, add onion and fry them till golden brown, add tomatoes. Fry together untill tomatoes are soft. Add salt, red chillie powder and garlic paste, fry for a few more minutes. Add garam masala. Mix everything well and cook on the medium flame for around 15-20 mins. Mesh cooked chana a bit in the same pan to give it gravy type look. Garnish with chopped coriander and serve hot with bhatura or rice. Plain Dosa
1 cup plain rice
1 cup parboiled rice
1/4 cup white urad dal
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds
10-12 tsps. ghee or oil as preferred
Water for ginding
Mix the rice and dal and wash it. Put it in a large container and add plenty of water and meethi seeds to it. Let it soak for 7-8 hrs or overnight. Rewash the mixture by draining the water 2-3 times. Put it a grinder to make a paste out of it. You should be able the feel the grains in the paste. Add the soda bicarb and salt and mix it well. Keep it aside in a warm place for 8-10 hours. Beat the curd well and add it to the batter. Add more water, if the batter is too thick. The batter should be thick enough to thick coat a spoon when dipped. Heat the iron griddle or the non-stick pan. Pour a spoonful of batter in the centre and spread it around to a thin round. Pour a tea spoon of ghee or oil over it. Remove it when crisp. Roll it over as shown in the picture. Serve it hot with chutney and/or sambar. Coconut Baigan Masala
1/2 kg brinjal (small siz
3-4 onions (cut in big pieces)
2 tablespoons of grated coconut (dried)
1 whole garlic
Ginger 2 tablespoons
Chilli powder - according to your taste
1 teaspoons turmeric powder
Salt to taste
Small lump of tamrin
1 tbsp garam masala powder
1 tsp jeera
Mix all the ingrdients and blend it in a mixer. Heat 2 tablespoons of oil in a pan. Add the mixture and fry it well for sometime. Turn of the heat and set the pan aside to cool down. In the meantime, cut the brinjal vertically into 4 parts. Mix the cut brinjals with the mixture we prepared in the pan. Heat 2-3 tablespoons of oil in a skillet and add the stuffed brinjals to it. Cook it for sometime, add little water to it. Put small piece of jaggery according to taste if required. Cook it for additional 15-20 minutes. Serve it with Indian bread or rice Dal Makhani
1 /2 cup toor dal
1/4 cup yellow moong dal
1/4 cup masoor dal
1 onion grated
2 green chillies ( sliced )
1/4 tsp ginger ( grated )
green coriander, finely chopped
Salt to taste
1/4 tsp red chillie powder
1 tbsp garam masala powder
3-4 tbsp butter
Mix all the dal mentioned above and wash it well. Soak it for bout 30 minutes. Put in a pressure cook and cook till soft, while it is not over cooked (Approx. 3 whistles). Carefully mash the cooked dal with the back of the spoon while it is hot. Heat butter in a deep pan and add cumin seeds to it. When the cumin seeds start to change its color, add the onions, ginger and the green chilies. Stir fry it frequently until it is soft. Add the dal, red chilies and salt to it. Mix it well. Cook it until it comes to a boil. Simmer it for about 3-4 minutes. Garnish it with chopped coriander and lemon juice. Serve it with hot rice or rotis Dal Tadka
Moong dal or masoor dal - 1.5 cups
Turmeric - a pinch
Green chillies - 3 or 4 (acc to ur spice level)
Garlic - 2 pods (sliced or minced)
Coriander leaves - for garnish
Curry leaves - for garnish
Salt - to taste
Lime juice - 1 - 2 tsps
For Tadka:
Cumin seeds - 1 tsp
Mustard seeds - 1 tsp
Ghee - 2 tsps
Hing - a pinch
Put dal in the pressure cooker and add a pinch of turmeric powder to it. Cook it for sometime ensuring that it does it does not turn out mushy. Heat ghee in a non stick vessel and add cumin seeds and mustard seeds on it. Add hing to it once the cumin seed starts to pop. Add the green chilies and garlic and fry it for about a minute. Add the cooked dal and salt and fry it further for about 5 minutes. Once done, garnish it with curry leaves and coriander leaves. Add some lime juice and serve it with rotis or rice. Spicy Chana Dal:
1 cup channa dal [black gram dal]
5 cup wate
1 small onion finely chopped.
1 medium tomato finely chopped.
1 tbsp. each ginger & garlic finely chopped.
2 green chillies finely chopped.
2 tbsp. cilantro finely chopped.
1/2 tsp.turmeric powder
1/2 tsp. red chilli powder
1/2 tsp. garam masala powder
1 tsp. jeera
1 pinch of hing
Salt to taste
2 tbsp. butter
2 tbsp. pure ghee
Wash the dal and put in a pressure cooker. Add water, turmeric, salt and butter to it. Cook it on high heat until the first whistle. Lower the heat to low and cook it further for about 5 minutes. While the dal is cooking, heat ghee in a pan and add jeera to it. Add garlic and onion in the pan once the jeera start to pop. Fry it until the garlic and onions start to turn golden brown. Mix the tomatoes and ginger with the other ingredients in the pan and cook it for about 1-2 minutes. Add the hing, chopped chili, and chopped cilantro and let it cook again for about a minute. Finally add the red chili and the garam masala powders. Open the pressure cooker and mix the masala thoroughly. Let it come to a boil so that the masala mixes well with the dal. If the dal is too thick, boil a cup of water (according to your need) and mix it while the dal is boiling. Serve it hot with chapatti or rice.
