CHOLE MASALA

Ingredients:

1. Boiled Chickpea/chole 2 cups (soak overnight and boil the next day)
2. 2 large onions chopped
3. 1 tomato chopped
4. 1 tbspn ginger garlic paste( 2 clove garlic minced and 2 cm ginger chopped)
5. 1 tspn chole masala powder( I used everest)
6. 1 tspn chilly powder
7. 1/4th tspn turmeric powder
8. 1/2 tspn garam masala( whole spice powder)
9. 1/2 tspn fennel seeds(badixep)
10.  1-2 tbspn oil
11. 1/2 inch piece Cinnamon 
12. 2 Cloves 
13. 4 peppercorns
14. 1 Bayleaf
15. 1 tspn salt ( as per your taste)
16. 1/4th tspn sugar
17. 2 tbspn coriander leaves chopped

Procedure:

1. Add oil in a pan and saute 3/4th of onions, ginger garlic paste til transparent or slightly brown
2. Add tomato and cook till it softens
3. Add turmeric, chilly powder, garam masala, chole masala powder, fennel seeds, and cook for 2 min.
4. Now once they cool , grind the above ingredients to a paste
5. In the same pan add oil again fry cinnamon, bay leaf, pepper and cloves
6. Add 1/4th of chopped onion and saute till golden brown.
7. add boiled chickpeas and mix well
8. Add the paste into this and allow it to boil( add a little water if required)
9. add salt and sugar
10. once cooked add chopped coriander leaves to garnish
11. Serve hot with batura, puri, roti, naan, buns, bread or rice.

CHEEESE PASTA

Ingredients

1. 1 small onion chopped
2. 1 garlic minced(optional)
3. 1 tspn 0regano (as per taste)
4. 1/2 cup milk
5. 1 cup pasta
6. salt
7. sugar
8. 1 tbspn plain flour
9. boiled green peas( can use other veggies too)
10. 1/2 cup soft cheese or grated cubed cheese
11. tomato catch up(optional for people wanting tangy flavour)
12. 1/2 tspn pepper as per taste

Procedure

1. Boil the pasta untill just cooked or as per packet instruction and keep aside.
2. In a pan add butter and fry the onions till translucent and keep aside
3. Add milk in the pan and bring to boil
4. To that add plain flour and stir til it thickens up
5. Add  grated cheese salt and sugar and keep stirring till it thickens. (I usually add more sure as I like it sweet).
6. now add oregano pepper, fried onions and simmer for sometime
7.  Add green peas and pasta, mix well
8. for tangy flavor add tomato catch up and mix well...
9. serve hot sprinkling with grated cheese and some parsley/coriander

MUSHROOM XACUTI

Ingredients

1. 1 tbspn oil
2. 1 cup grated coconut
3. 2 cloves
4. 1 inch cinnamon stick
5. 4 peppercorn
6. 2 tspn coriander seeds
7. 1 petal star anise deseeded
8. 1/4 tspn fennel seeds
9. 1 mace
10.  a pinch of nutmeg powder
11. 1/2 tspn chilly powder
12. 1/2 tspn turmeric powder
13. 1 green chilly chopped
14. 1 clove gralic crushed
15. salt to taste
16. 1/4 tspn sugar
17. 1 small onion 
18. 1/2-1 cup coconut milk
19.  2 cups mushrooms
20. coriander leaves to garnish 

Procedure

1.   Fry or roast all the above ingredient from 1-14( till coconut becomes golden brown)
2. Once they cool add onion ,garlic and a little water. Grind it to fine paste.
3. In a utensil add mushrooms(chopped if too big) and coconut milk and boil til mushrooms are half cooked
4. to this add the ground paste, salt and sugar and cook till the paste is cooked.
5. garnish with coriander and serve with rice bread rotis etc.

PALAK PANEER

Ingredients

1.  Fresh Spinach 2 bunch
2. 1 tbspn Oil
3. 2-3 cloves,
4. 2 inch stick cinnamon
5. 2-3 cardamons
6. 1 Onions chopped
7. salt to taste
8. 1 clove garlic
9. 1-2 green chillies chopped
10. 1-2 tbspn Ginger Garlic paste
11. 1 Tomato chopped
12. 1 tspn  Red Chilly powder
13. 1/4-1/2 tspn Turmeric powder
14. 1 tspn Cumin powder
15. 1 tbspn Coriander powder
16. 1tspn fenugreek leaves crushed to powder
17. Cream 3 tbspn
18. 1 cup paneer cubes

Procedure:

 

1.  Boil Spinach till it cooks it for at least 5-10 mins.
2. Once cooked drain water and add in mixer/grinder and make a paste and keep aside.
3. add oil in a pan and fry all the whole garam masala till aroma comes of spices.
4. Now add onions, salt, crushed garlic, ginger garlic paste and green chillies and fry till onion becomes brown.
5. Add tomatoes and allow it to cook till the tomatoes are mashed
6. Add all the powder(chilly,cumin, coriander, turmeric) and cook for 2 min
7. Into this pan now add the spinach paste and allow it to cook on low- medium flame till the colour kind of get changed of the spinach. 
8. add fenugreek leaves by crushing it into this and cook for another 5 min.
9. now add cream (optional) and paneer cubes and simmer for another 5 min.
10.  Serve this dish with chapati roti nan bread rice.

EGG FRIED RICE

Ingredients

1.  1 Tbsp oil
2.  3 medium spring onions sliced or chopped
3. 2 green chillies chopped
4. 2 tbsp ginger garlic paste
5. 1 capsicum (long thin slices)
6. 1 small carrot cut into thin rectangles
7. 1/2 cup  cabbage chopped..
8. 4-5 eggs scrambled
9. leaves of spring onions finely chopped
10. 1 tsp pepper powder
11. soya sauce
12. chilly sauce
13. salt to taste
14. azinamoto (optional)
15. 1 cup  rice .(cooked and cooled like the one you use for biryani , drain water put oil and keep aside)

Procedure

1. take 2 tablespoon oil in nonstick pan
2. add ginger garlic paste and green chillies
3. add onion fry till golden brown or at least translucent, 
4. add capsicum carrots cabbage and fry till tender..(carrots should be cooked)
5. add scrambled eggs, pepper and salt and (azinamoto optional) and stir fry
6. add leaves of spring onion
7. add chilly sauce
8. add soya sauce
9. last add cooked rice and mix well.
10. serve hot, garnish with spring onion leaves

GAJAR KA HALWA

Ingredients                                                                                                                               

1. 2 tbspn ghee
2. 1/4 - 1/2  cup cashew nut +raisins + almonds + pistachios
3. 2 cups grated carrot
4. 1 cup milk
5. few saffron strands
6. 3 tbspn cream (optional)
7.  1/4th cup-1/2 cup (as pr your taste) sugar
8. 4-5 crushed cardamon seeds

Procedure:                                                                                                                               

1. In a pan add Ghee and roast dried fruits for 1-2 min.
2. Now add carrot and mix for around 3-5 min
3. add milk and saffron, allow to cook and keep stirring till the milk evapourates
4. now add cream and boil for another 3 min
5. once dry add sugar and cook for another 5 min with continuously stirring
6. once fully dry add cardamon seeds for nice smell and flavor
7. serve hot ...yummmm

KAJU MUTTER CURRY

 Ingredients:

1. 1 cup green peas
2. 1 cup cashew nut
3. 1/2 onion chopped
4. 1 large onion
5. 2-3 tomatoes
6. 2 tbspn butter
7. 1tspn oil
8. 1-2 tbspn ginger garlic paste
9. 1 tspn chilly powder
10.  1 tspn garam masala
11. 1/4th tspn turmeric
12. 1 tspn Cumin powder
13. 2 tspn coriander powder
14. 3/4 tspn pepper powder
15.  1 tspn cinnamon powder
16. 3-4 cloves ground
17. 2 bay leaves powdered
18. 3-4 pods cardomon ground/crushed
19. 1 tspn kasuri methi
20. 3 tbspn cream
21. coriander leaves to garnish
22. salt to taste
23. 1/2 tspn sugar

 Procedure:

1. Grind onion and tomato into fine paste and keep aside
2. Heat oil in a pan and add butter and ginger garlic paste and fry for 2 min
3. Now add chopped onion and fry till transclucent
4. Now add Onion and tomato paste and allow to boil on low flame (close the lid for 5-7 min)
5. Once the colour changes add all the powders and kasuri methi(crushed)
6. Add salt and sugar
7. Add green peas and cashew nut and allow to cook(add water if necessary)
8. Add cream and mix and extra 1 tbspn of butter
9. Now add coriander leaves for garnishing and serve with bread, naan, roti etc.

PANEER CHILLY FRY

Ingredients:

1. 2 cup paneer cubes
2.  1 tbspn oil
3. 1 onion sliced
4. 1 tbspn ginger garlic paste
5. 1 sliced capsicum
6. 5-6 green chilly chopped(depending on your taste)
7. 3 spring onion leaves chopped
8. pepper powder as per taste
9. 1 tspn chilly sauce 
10. 1 tbspn tomato sauce
11. 2 tbspn soya sauce or more
12. salt

Procedure:

1. In a pan heat oil and add onions and fry till golden brown.
2. Now add ginger garlic paste and sauté for 2 minutes.
3. add capsicum and grren chillies and fry till crisp
4. add pepper and salt as per taste
5. now add chilly sauce, soya sauce and tomato sauce and stir well
6. Now add paneer and stir fry in it and add spring onion leaves.
7. Serve hot with noodles/ fried rice.

PANEER VEGETABLE BIRYANI ( srilankan version)

Ingredients: 

For Rice:

1. 1 mug basmati rice soaked in water for 45 -60 min
2. 1 and half mug water
3. 6 cloves
4. 2 bay leaves
5. 2" cinamon stick
6. 3 cardomoms
7. 1" rampe leaves
8. 1 tspn cumin seeds
9. 1/4th cup cashew nuts
10. 5 curry leaves
11. salt
12. 2tbsp oil
13.  saffron colour to colour

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For Gravy:

1. 1 -2 tbsp oil
2. 5-8 curry leaves
3. 1 tspn cumin seeds
4. 7-8 cloves
5. 2 bay leaves
6. 5-6 peppercorns
7. 2" cinamon stick 
8. 3 cardamoms slightly slit and 1 crushed 
9. 1" rampe leaves
10. 1 onion sliced
11. salt to taste
12. 1 tbsp ginger garlic paste
13. 1 tomato chopped
14. 1 tspn cumin powder
15. 1 tbspn coriander powder
16. 1tspn chilly powder
17. 1/4th tspn turmeric powder
18. 1 tbspn curry powder (srilankan version if possible or biryani masala)
19. 2 tbspn curd
20. 1/4th bunch coriander leaves and mint leaves chopped (optional)
21. 1 cup chopped mixed vegetables
22. 1 cup cubed paneer

Procedure:

1. In a pan heat oil and add all the spices from part 1 and fry till aroma comes and cumin seeds splutter.
2. Add green peas and mix
3. Now add soaked rice and fry for about 3 min and mix all the spices well.
4. Add salt and water and allow rice to be done and keep aside.( once water boils reduce to low flame and allow to cook)
5. Now in another pan add oil and ingredients 2-9 from part2 and fry till aroma comes.
6. Now add onion and fry till golden brown and little salt so that onion cook faster
7. Add ginger garlic paste and saute for 2 min and add tomatotoes and fry till smashed.
8. now add ingredients 14 - 19 and mix well 
9. Add curd, coriander leaves, mint leaves and allow to cook for 5 min tossing
10. add mixed vegetable and cook (add water if necessary)
11. last add paneer cubes and mix well and cook for another 3 minutes.
12. now layer the rice and the gravy in a pan and allow to simmer for about 20-30 min till the gravy aroma mixes with the rice
13. Add saffron colour on the last layer for coloured rice
14. serve hot with raita/pickle