PANEER (COTTAGE CHEESE) AND GREEN PEAS

Ingredients:

Paneer 200gms

Onions 2

Tomatoes 4

Cashew nuts 5

Green chili 1

Garlic 3

Ginger 1 inch

Oil 2 tbsp

Cumin seeds 1tsp

Bay leaves 2

Cinnamon stick 1 inch

Cloves 2

Red chilli powder 1 tsp

Coriander powder 1 tsp

Cumin powder 1 tsp

Turmeric powder ½ tsp

Salt

Dry fenugreek leaves 2 tsp

Frozen green peas 1 cup

Cream ½ cup

Coriander leaves 2 tbsp

Method:

1.    In a blender add onions, tomatoes, cashew nuts, green chillies, ginger and garlic grind into a fine paste.

2.    Heat oil in a pan, add cumin seeds – when they crackle add bay leaves, cinnamon stick and cloves.

3.    Now add the ground paste, allow it to cook for 5 minutes.

4.    Add all the dry spices – red chilli powder, coriander powder, cumin powder, turmeric, salt and dry fenugreek leaves. Mix it well and continue cooking for other 2-3 minutes.

5.    Now add the frozen green peas and paneer cook for 2-3 minutes.

6.    Add cream, allow it to simmer for 2-3 minutes. Garnish with coriander leaves. 

LADY’S FINGER/OKRA

Ingredients:

Lady’s finger ½ kg

Dry red chillies 4

Cumin seeds ½ tsp

Coriander seeds 2 tsp

3 cloves of Garlic

Turmeric powder ½ tsp

Fenugreek seeds a pinch

Grated coconut ½

Onions 2 (1 onion cut in cubes, finely

chop the other one)

Tamrind extract 1tbsp (soak in warm

water for 15 minutes)

Oil 2 tbsp

Salt

Mustard seeds ½ tsp

Curry leaves 10-12

Method:

                    

                                                           

1.    Wash and wipe the ladies finger using a dry cloth. Make sure that no moisture is left on them. Cut them into 1 inch pieces.

2.    In a blender add red chillies, coriander seeds, cumin seeds, garlic, turmeric powder, onion (cubes), fenugreek seeds, tamrind extract, little water (don’t add too much) grind into a fine paste, now add coconut, pulse it once so that the coconut gets mixed with the paste.

3.    Heat oil in a pan, add mustard seeds allow it to crackle, add curry leaves, finely chopped onions sauté till they turn brown.

4.    Now add the ground masala and salt cover and cook for 5 minutes.

5.    Add chopped ladies finger mix it properly with the masala, cook it for 15-20 minutes or till they become tender.

6.    Serve hot with roti or as a side dish.

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.

CABBAGE SUKHA

Ingredients:

Cabbage 800gms

Oil 2.5 tbsp

Mustard seeds 2 tsp

Urad dal 2tsp

Curry leaves 10-12

Cumin powder 2.5  tsp

Turmeric powder ½  tsp

Tamrind extract 1tsp

Grated coconut ¼ cup

Sugar 1 tsp

Salt

Method:


1. Slice the cabbage finely, wash it.

2. In a bowl take grated coconut, add cumin powder, turmeric powder, sugar and tamrind extract, add sufficient water and mix it. Keep it aside.

3. Heat oil in a vessel add mustard seeds, allow the seeds to splutter, add urad dal and curry leaves. Allow to fry till the dal turns lightly brown.

4. Now add the coconut mixture and salt, fry for a minute or so.

5. When the mixture comes to a boil, add cabbage and mix it well.

6. Add little water. Cover and cook for few minutes till cabbage is cooked.

POTATO BHAJI (SOUTH INDIAN)

Ingredients:

Oil 3tbsp

Onion 3 (finely chopped)

Boiled potatoes 4 (cut into small pieces)

Frozen green peas ½ cup (optional)

Red chillies 2

Broken Cashew nuts 10 nos

Coriander leaves 2 tbsp

Ginger 1 inch

Green chilli 2

Salt

Chana dal 1 tsp

Urad dal 1tsp

Turmeric powder ¼ ^th tsp

Curry leaves 10-12

Cumin seeds ¼th tsp

Mustard seeds ¼ th tsp

Asafoetida (hing) a pinch

Method:

1. Heat the oil in a pan, add cumin seeds, mustard seeds, red chillies and asafoetida.

2. When the seeds splutter add chana dal and urad dal, saute till they get light brown color. Add ginger, cashew nuts, onions, green chillies, curry leaves, salt, turmeric powder and saute for a minute.

3. Now add potatoes and green peas, mix well and cook for 5 minutes on a slow flame.

4. Add the coriander, stir gently. Remove from the flame.

PANEER BHURJI

Ingredients:

Paneer 200gms (use shredded paneer)

Oil 2 tbsp

1 onion (cut finely)

1 tomato

1tsp cumin seeds

1 tsp red chilli powder (or as per your taste)

¼ th tsp turmeric powder

½ tsp garam masala powder

Salt

1 tsp ginger garlic paste

1 tsp coriander powder

Chopped coriander leaves for garnish

Method:

·        If you don’t have shredded paneer, take the frozen paneer and keep it in warm water for 15 minutes….it will become soft, then with the use of food processor shred it.

1.    Heat the pan add oil, add cumin seeds, ginger garlic paste stir it for few seconds

2.    Now add onion fry till they become translucent, add salt

3.    Add tomato cover and cook for 2 minutes till the tomatoes are soft

4.    Now add all the dry ingredients turmeric powder, coriander powder, red chilli powder, garam masala powder mix them properly. Cover and cook for 4-5 minutes

5.    Check for salt if required add more

6.    Add paneer mix well cover and cook for 3 minutes. Garnish it with coriander leaves.