VEGETABLE KORMA

Ingredients: 

2 cups of mixed vegetables, chopped (carrots, cauliflower, green peas, green beans, etc)
200 gms paneer
1 tbsp ginger garlic paste
Pinch of asafoetida (hing)
¼ tbsp turmeric powder
1 tbsp red chilli powder
1 tbsp coriander powder
½ tbsp cumin powder
½ tbsp mango powder
½ tbsp garam masala powder
Salt
1 tbsp corn starch
2 bayleaves
2 tbsp oil
1 cup cream
2 tbsp coriander leaves

Method:
· If using frozen paneer, soak it in warm water for 15 minutes.
· Mix corn starch with cream.

1. Heat oil in a pan, add asafoetida (hing), cumin seeds - when they crackle, add bayleaves. Saute it for few seconds.
2. Now add the mixed vegetables (carrots, cauliflower, green peas, green beans, etc). Add salt and ginger garlic paste, allow the vegetables to cook, can add ¼ cup of water.
3. Add all the dry ingredients - turmeric powder, red chilli powder, coriander powder, cumin powder, mango powder and garam masala powder. Allow it to cook for 2-3 minutes.
4. Now add paneer and cream, again cook it for 2-3 minutes.
5. Off the flame, garnish with coriander leaves.

BUTTER PANEER

Ingredients:

3 tbsp butter
½ tsp cumin seeds
2 tsp ginger garlic paste
½ tsp turmeric powder
2 cups of tomato puree
Salt
1 tsp garam masala powder
½ tsp paprika
½ tsp red chilli powder
1 tbsp dry fenugreek leaves, crushed (kasoori methi)
200 gms paneer (cottage cheese)
½ cup cream
1 tbsp coriander leaves

Method:
· If using frozen paneer, soak it in warm water for 15 minutes.


1. Melt butter in a pan, add 1 tsp oil so that butter doesn’t burn.
2. Add cumin seeds, sauté it for few seconds. Add ginger garlic paste, turmeric powder, tomato puree and salt. Cook it for a while.
3. Now add garam masala powder, paprika, red chilli powder and dry fenugreek leaves, let it cook for 2 minutes.
4. Add paneer, cook it for a while.
5. Now add the cream, mix it, cook it for a minute or so.
6. Off the flame, garnish with coriander leaves.

ALOO MATAR (PEAS AND POTATOES)

Ingredients:

2 tbsp oil
½ tsp cumin seeds
2 onions, chopped
2 garlic, chopped
1 inch ginger
2 green chillies
2 tomatoes
1 cup frozen green peas
4 boiled potatoes (cut into small cubes)
Salt
½ tsp red chilli powder
½ tsp garam masala powder
Pinch of turmeric
Coriander leaves

Method: 

1. Heat the oil in a pan, add cumin seeds. 

2. When they crackle, add onions and saute till they are translucent. 

3. Add chopped ginger, green chilli, garlic and tomatoes, saute till the tomatoes are cooked. 

4. Add turmeric powder, chilli powder, garam masala, green peas and potatoes. 

5. Add 1½ cups of water and salt and and cook for some time. 

6. Mash some potato cubes in the pan to thicken the gravy. Simmer till the gravy thickens. 

7. Garnished with coriander leaves.

PANCAKES

Ingredients:

1 ½ cups of all purpose flour
3 ½ tsp of baking powder
1 tsp salt
1 tbsp sugar
1 ¼ th cup milk
1 egg
3 tbsp butter, melted 

Method:
1. In a mixing bowl, Sift together all purpose flour, baking powder, salt and sugar. 

2. In a separate bowl, Whisk egg, butter and milk. 

3. Now add the egg mixture to the flour mixture, stir it continuously to get a smooth batter. If the batter seems too thick to pour, add a little more milk. 

4. Heat a lightly oiled pan over medium high heat, pour ¼ th cup of batter onto the pan. Cook until bubble appear on the surface (may take 2-3 minutes). Flip with a spatula, and cook until browned on the other side (may take 1-2 minutes). 

5. Serve with pancake syrup or maple syrup.