KADAI PANEER

                                                                                 

 Ingredients

1 cup paneer cubes
2 Large onions cubed
2 tomatoes cupped/chopped
3 capsicums cubed
2 cloves garlic
2 green chilly slit
1 tbspn ginger powder/ 1 tspn ginger chopped fined/ grated

1/2 tspn cumin seeds

1.5 tbspn corainder powder

1 tspn chilly powder

1/4 tspn turmeric 

3/4 tbspn garam masala

 1 tspn kasuri methi

3 tbspn oil

salt

 coriander leaves

Procedure:

1. heat oil in a pan, add cumin seeds once splutters add onion, garlic ginger, green chillies, and saute till onion becomes tranclucent
2. add tomato and fry till tomato becomes tender
3. add all the masala powder and mix well
4. add capsicum and fry for few minutes, but let it be a little crispy/crunchy
5. add salt and mix well
6. now add paneer and mix well and add 1/4 th cup of water and mix well till paneer is soft
7. garnish with coriander leaves.
8. serve hot with roti ,bread ,parathas,or simply with rice and dal fry

PANEER MAKHANWALA

Ingredients

1 tspn Cumin powder
2 tspn coriander powder
3/4 tspn pepper powder
 1 tspn cinnamon powder
3-4 cloves ground
2 bay leaves powdered
3-4 pods cardomon ground/crushed
1/2 tspn chilly powder
1/4 th tspn turmeric
3/4 tspn garam masala
1 tspn cashewnut paste/powder
2 tbspn butter
2 onion paste
3 tomatoes puried
1 tbspn ginger garlic paste
1 tspn kasuri methi
250 gms cream
 500 gms paneer cubed
coriander leaves to garnish
salt
1 tspn sugar

Procedure:

1. in a pan heat butter and add onion and saute till golden colour
2. add ginger garlic paste and saute till 2 min
3. add tomato purie and cook till colour changes
4.add all the powder except kasuri methi and cook for 2 min
5. now add kasuri methi and stir
6. add salt and sugar
7. add paneer cubes and cook till tender
8. add cream and mix well and cook for another 2-3 min
9. garnish with coriander leaves
10. serve medium hot with naans, rotis, parathas

ALOO PARATA

Ingredients

For kneading

wheat flour
milk
oil
salt

For stuffing:
oil
1 boiled mashed potato
1/2 tspn cumin powder
2 green chillies
2 cloves garlic. finely chopped
1 tspn giner grated/ ginger powder
salt
sugar
1 tbspn coriander leaves chopped
(garam masal and chilly powder and turmeric optional )

Procedure

1. knead the flour with milk oil and salt as u make for chapati and keep aside
2.for stuffing. in a pan add  1 tspn oil add green chillies cumin powder, garlic and onion and fry till golden brown. add boiled mashed potato, salt sugar and coriander leaves. once cooked keeep aside for cooling
3.from the kneaded flour roll out with rolling pin into small puri size circles.
4. in each circle add 1 tspn of the mashed bhaji on the top keep another rolled puri size circles and rolll out evenly again.(cover all sides of circle with little water so that they attach properly)
5. once roled out heat tawa and place this parata on the tawa and fry evenly on both sides.
6.serve with some gravy or can be had alone with some chutney.

VEG. XACUTI

Ingredients

 2 cups chopped boiled vegetable (carrot, beans, green peas, caulflower, corn etc)
1/2 cup coconut grated( fresh/ frozen)
 1 onion sliced
coriander leaves 1/4 th bunch
1/4 tspn turmeric,
1 tspn kashmiri chilly powder (1/2 tspn if want less  pungent)
1 green chilly
5 cloves garlic
1 /2 inch ginger chopped( use 1 tspn ginger powder)
1 inch cinnamon
1/2 poppy flower deseeded
1/4 th nutmeg
1 cardomon peeled
1 tspn peppercorn
1 tspn coriander seeds
1/4 th tspn badishep/ aniseeds
1/2 tspn coscos
8-10 cloves
1/2 mace
1 onion chopped
3 cloves garlic
1/2 tomato chopped
salt

Procedure

 1. roast coconut and onion in a pan with slight oil if needed. keep aside
2. roast cinnamon, cardomom, nutmeg,poppy flower,coscos,mace, coves peppercorns,badishep,coriander seeds and keep aside
3. in a grinder add coconut and onion, coriander leaves, green chilly, ginger, turmeric powder, chillly powder, garlic,roasted ingredients and grind til fine paste
4. in a pan add oil and fry onion garlic til golden brown
5. add vegetables and fry for few min and then
6. add the ground paste and salt, boil till it is cooked, add water if necessary
7. add tomato and simmer for 5 min
8. serve hot with bread or roti with chopped onion s and lemon

BATAT POHA

Ingredients

1 potato boiled and chopped to cubes
1 cup thick beaten rice/poha ( wash in water thrice, drain water and keep aside)
1 onion chopped
3 green chillies chopped
1 tbspn oil
1 tspn mustard seeds
1 tspn cumin seeds
1 tspn curry leaves
1/4th tspn turmeric
1 tspn lime juice
coriander leaves
salt
sugar

Procedure

1. heat oil in pan and add mustard seeds, cumin seeds, curry leaves
2. add green chillies and onion fry till transclucent
3. add salt turmeric
4. add potatoes and sugar
5.  add beaten rice, add lime juice  and mix well.
6. garnish with coriander
7. can add shev along with it (optional)

ALOO CAPSICUM

Ingredients                                                                                                                                           

2 medium potato cubed and boiled
2 capsicum cut in cubes
2 tomato cut into cubes
2 onion cut into slices
4 cloves of garlic
1 tspn cumin seeds
1 tspn coriander powder
2 tspn garam masala
1 tspn chilly powder
1/4 tspn turmeric
salt to taste
1 tspn sugar
oil

Procedure

1. heat oil in pan and add cumin seeds and fry garlic and onion til translucent
2. add capsicum
3. add toamtoes and chiily powder, turmeric, garam masala, coriander powder, salt, sugar.
4. add potatoes keep stiring and mixing the ingredients well
5. once cooked garnish with coriander leaves
6. serve with hot rotis / bread

PRAWNS CURRY

Ingredients

1 cup cleaned and deveined prawn
1 onion
1/2 tomato
a small ball of tamarind
1 tspn coriander seeds
1/4th cup grated coconut
1/4th cup coconut milk
1 tspn kashmiri chilly powder
a pinch of turmeric
salt to taste
coriander leaves to garnish

 Procedure:

1. Grind grated coconut, coconut milk, 1/2 onion, tamarind, coriander seeds, chilly powder, turmeric to fine paste.
2.In a pan add chopped other half of the chopped onion and saute till its translucent/light pink,
3. Now add chopped half tomato till and saute till they are cooked.
4. add prawns and fry till orange in colour
5.Add the paste and boil till done
5. Serve hot with coriander leaves garnished with rice and prawns fry