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.

HYDRABADI CHICKEN BIRYANI

Ingredients:

Basmati rice 2 cups 
Black cardamom 3

Green cardamom 6
Cloves 6
Cinnamon stick 1 inch
Black pepper 6
Bay leaf 2
Cumin seeds 1 tsp
Mint leaves 15
Brown onions 3 tbsp
Garam masala ½ tsp
Green cardamom powder ½ tsp
Saffron/food colouring
Ghee 2 tbsp

Marination: 

Chicken 900 gms
Ginger garlic paste 2 tbsp
Red chilli powder 1 tbsp
Salt
Yogurt 1 cup
Garam masala powder 1tsp
Green cardamom powder 1 tsp
Brown onions ½ cup
Ghee 2 tbsp
Coriander leaves 2 tbsp
Mint leaves 10-12
Green chillies 2 (chopped)
Turmeric powder 1tsp
Lemon juice 1 tbsp

Method: 

1. Wash and soak the rice for 20 minutes.
2. In a bowl, keep marinated chicken for 30 minutes. (add all the ingredients mentioned under “Marination”)
3. In a pot add 4 cups of water, black cardamom, green cardamom, cloves, cinnamon stick, black pepper, bay leaf, cumin seeds and salt. Allow the water to boil, now add soaked rice. Once the rice is half cooked drain the water.
4. Now in a medium size pot, spread marinated chicken at the bottom and then layer half of the rice, sprinkle 1 tbsp coriander leaves, 10 mint leaves, brown onions 2 tbsp, garam masala ¼ th tsp and green cardamom powder ¼ th tsp. Now layer the remaining rice, sprinkle 1 tbsp coriander leaves, 5 mint leaves, brown onions 1 tbsp, garam masala ¼ th tsp, green cardamom powder ¼ th tsp, ghee 2 tbsp and saffron/food colouring. Cover the vessel and cook for 15-20 minutes. Turn off the flame, let it rest for another 15 minutes.


Note: 

Cooking rice to the right consistency is very important.
Brown onions – readily available in stores.

CARROT PUDDING

Ingredients:

Carrots 5 medium sized, shredded

Sweetened condensed milk 400gms

Cardamom powder ¼ th tsp

Unsalted butter 3 tbsp

Cashew nuts 10

Method:       

1. Melt butter in a pan, add shredded carrots mix it, allow it to cook for 5 minutes or till the carrots turn soft.

2. Add condensed milk, Stirring constantly, allow it to cook for 7-8 minutes or until the liquid evaporates.

3. Now add the Cardamom powder and cashew nuts. Give a final stir.

SPAGHETTI PASTA WITH CHICKEN NUGGETS

Ingredients:

Spaghetti pasta 200gms

Spaghetti sauce 500gms

Chilli & garlic sauce 3 - 4 tbsp (or depending on your taste)

Sugar 1 tsp

Chicken nuggets 6

· Spaghetti pasta, Spaghetti sauce, Chilli & garlic sauce and Chicken nuggets – all are easily available in stores.

Method:

1. Bring a pot of salted water to a boil. Add the spaghetti and cook as the label directs and then drain.

2. Heat 3 - 4 tbspn of oil in a pan and fry the nuggets as per the instructions given on the pack. Remove it on the kitchen paper towel (to soak excess oil). Cut them into small cubes.

3. In other pan add the Spaghetti sauce, Chilli & garlic sauce and sugar – bring it to a boil.

4. Now add the chicken nuggets and Spaghetti pasta mix them all together.

5. Serve hot.