NAVRATAN KORMA

INGREDIENTS REQUIRED:

3 cups - Boiled vegetables (9 varieties-potatoes, carrots, green peas, french beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans)
150gms - Grated paneer
3 - Tomatoes
2 - Grated onions
1 1/2 tsp -Ginger paste
1 1/2 tsp - Garlic paste
Salt To Taste
1 tsp - Turmeric Powder
1 1/2 tsp - Red chilli powder
1 tsp - Coriander powder
2 tsp - Garam Masala Powder
2 tbsp - Cream
6 tbsp - Vegetable oil
1 tbsp - Ghee
1 cup - Milk / water
1/4 cup - Dry fruits (cashew nuts, raisins)
Coriander leaves for decoration

How to make navrattan korma :

   *Boil tomatoes till tender. Allow them to cool. Then peel off the tomato skin to make puree. Readymade   tomato puree can also be used.
   *Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on medium heat.
   *Heat oil in a pan. Fry onions and ginger-garlic paste till golden brown.
   *Add salt, turmeric powder, red chilli powder, coriander powder, garam masala and fry for 2-3 minutes.
   *Next add tomato puree and dry fruits. Stir well and cook the mixture for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
   *Add milk (use water alternatively). Bring it to boil. Reduce the heat and cook until the gravy becomes                         thick.
   *Add paneer to the gravy and stir well.
   *Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
   *Serve the navratan korma hot. Put cream and chopped coriander leaves on the navaratna korma decorate .

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DRY HARA CHANA

INGREDIENTS REQUIRED:

1.4 kg Hara Chana
50ml oil
4gm ginger and green chilly, chopped
1gm asafoetida
10gm cloves
10gm bay leaf
10gm salt
3gm sugar
Lemon juice
5gm garam masala powder
Garnishes:
5 gm chopped coriander

Preparation:

   *Heat oil, add cumin, cloves, bay leaf, chopped ginger, green chilli, and saute for 2 minutes.
   *Add hara channa and cook until done.
   *Add lemon juice, chopped coriander and garam masala powder.
   *Garnish the hara chana masala with chopped corriander and serve hot.

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KASHMIRI DUM ALOO(Potatoes)

INGREDIENTS REQUIRED:

900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

How to make kashmiri dum aloo:

   *Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.
   *Dry the potatoes on a cloth and heat the ghee or oil.
   *Deep fry the potatoes until golden brown. Drain and set aside.
   *Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.
   *Grind the paste ingredients to a fairly smooth paste and stir into the onions.
   *Cook for 10 minutes. Stir in the tomato puree, curd and salt.
   *Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.
   *Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

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GOBI(Cauliflower florets) KI SABZI

INGREDIENTS REQUIRED:

450gms Potatoes
450gms Gobi (Cauliflower florets)
2 tbsp Oil
1 tsp Cumin seeds
1 no. Chopped green chillies
1 tsp Coriander paste
1 tsp Cumin paste
1/4 tsp Chilli powder
1/2 tsp Turmeric paste
1 tsp Chopped coriander leaves
Salt To Taste


How to make aloo ghobi :

   *Par boil the potatoes in a large saucepan of boiling water for 10 minutes. Drain well and set aside.
   *Heat the oil in a large frying pan and fry the cumin seeds for about 2 minutes, until they begin to splutter.              
   *Add the green chilli and fry for a further 1 minute.
   *Add the cauliflower florets and fry, stirring, for 5 minutes. Add the potatoes, the ground spices and salt and cook for 7-10 minutes, until the vegetable are tender.
   *Garnish the aloo gobi with coriander and serve with tomato and onion salad and pickle.

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RAJASTHAN KI BHINDI(OKRA)

INGREDIENTS REQUIRED:

1/2 tsp onion seeds (kalonji)
salt to taste
1/2 tsp red chilli powder
250 gms ladyfingers (bhindi)
3 tsp bengal gram flour (besan)
1 tsp cumin powder
4 green chillies
1 tsp coriander powder
1 1/2 tsp fennel seeds (saunf)
1 tsp dry mango powder (amchur)
1/4 cup oil
1 tsp garam masala powder
1/2 tsp turmeric powder
1/4 tsp cumin seeds


How to make rajasthani bhindi(OKRA) :

   *Wash and wipe the ladyfingers.
   *Snip off the two ends and slit on one side.
   *Mix everything bengal gram flour, 1 tsp fennel seeds and all other dry masalas except cumin and onion  seeds.
   *Mix in a tblsp of oil and salt and mix well.
   *Stuff this masala into the ladyfingers.
   *Heat up 3 tblsp of oil, mix in the remaining fennel seeds, cumin seeds, green chillies and onion seeds, fry   for a minute.
   *Mix in ladyfingers and stir fry for 5 minutes, cover and stir fry stirring till they are cooked.
   *Uncover and stir fry till the ladyfingers are crisp.
  Serve hot.

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BHURJI PANEER KI

INGREDIENTS REQUIRED:

200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt


Preparation:

   *Chop the onions, tomatoes and chillies finely.
   *Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till   brown.
   *Add the chillies and tomatoes and fry till they are soft and pulpy.
   *Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.
   *Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
   *Garnish with chopped coriander and serve hot.

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ALOO METHI KI SABZI

INGREDIENTS REQUIRED:

1/2 cup fresh methi (fenugreek) leaves (cleaned, washed and finely chopped)
2-3 medium peeled and cut into small pieces aloo (potatoes)
1 medium tomato (chopped)
1-2 flakes of garlic (crushed)
Salt To Taste
1/4th tsp turmeric powder
Red chili powder to taste
1/2 tsp cumin seeds (jeera)
2-3 whole dry red chilies
2-3 tbsp vegetable oil

Preparation:

   *Heat oil and add crushed garlic and fry till brown. Add cumin seeds and dry red chilies.
   *When cumin seeds are done and chilies turn brown add salt, turmeric, chili powder and chopped tomato.  Sauté foe a moment.
   *Now add potatoes and mix well. Cook till potatoes are half done on a medium flame.
   *Add methi and cook on a medium flame till done and till water is fully absorbed.
   *Serve the aloo methi hot with chapati or paratha.

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MALAI KOFTA WITH GRAVY

INGREDIENTS REQUIRED:

For the Kofta:

1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas

For the gravy:

2 medium onions,chopped
3 flakes garlic,crushed
1 inch ginger,crushed
3 large tomatoes,pureed
1 tsp red-chilli powder
1/2 tsp garam masala powder
1/2 tsp dhania(corainder) powder
1/2 tsp cumin powder
2 tsp powdered poppy seeds
1/2 tsp sugar
1 tbsp ground peanuts/cashewnuts

How to make malai koftha :

   *Boil the potatoes till tender.
   *Peel, mash and add salt to taste.
    Keep aside.
   *Mix all the other ingredients for the kofta into a paste.
   *Make rounds of the potato dough and place a little of the prepared mixture in the center of each round.
   *Seal the edges and shape into stuffed rounds. Deep fry each kofta till golden brown. Drain and keep      aside.
   *Blend together the onions, ginger, garlic and the poppy seeds and fry in 3 tbsp of oil till brown and the oil   begins to seperate.
   *Add the pureed tomatoes and the masala powders.
   *Add the sugar and the ground peanuts.
   *The gravy will begin to thicken.
   *You can also add some malai to thicken it some more.
   *Mix in some water if necessary.
   *When the gravy comes to a boil, add the koftas.
   *Heat through and serve the malai kofta.
     Note: In this malai kofta receipe , the koftas should be put in just before eating the dish or else they will   turn soggy.

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AMRITSARI PUNJABI AIOO

INGREDIENTS REQUIRED:

250gms Aloo (potato)
2 Onions, sliced
2 tsp Ginger-garlic paste
1/2 tsp Ajwain
Salt To taste
1/2 cup Besan
1 tsp Corainder Powder
1 tsp Red chilli powder
1/2 tsp Garam masala
1/2 tsp Annardana Powder
Oil For frying
Handful Corainder leaves


Preparation:

   *Cut aloo into long pieces.
   *Make a thin batter of besan, salt, ginger-garlic paste, ajwain seeds adding little water. Add 1 tsp of oil and mix well.
   *Marinate alu pieces for 15 minutes.
   *Heat oil and deep fry the aloo. Keep aside.
   *Heat 2 tsp of oil, add onions and saute till brown. Add salt, turmeric powder, red chilli powder, annardana powder, garam masala and mix well.
   *Add the aloo (potato) and toss well. Simmer the flame and cook for another 5- 6 minutes.
   *Garnish with corainder leaves and serve punjabi aloo amritsari hot with paratha.

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MATTER PANEER / PEAS COTTAGE CHEESE

INGREDIENTS REQUIRED:

450gms /1lb shelled Mutter (green peas)
250gms / 1/2lb Paneer(cottage cheese)
2 medium onions (chopped)
6 cloves garlic (crushed)
1 tbsp grated ginger
2 green chilies (chopped)
250gms / 1/2 lb tomatoes (peeled and sliced)
Salt To Taste
1cup curd / plain yogurt
1 tsp turmeric powder
1 tbsp coriander seeds
4 bay leaves
2 cups water
1/2 cup ghee / vegetable oil
To Garnish :
Garam masala powder
Chopped coriander leaves

Method of Preparation:

   *Make a paste by grinding together half the onions, the garlic and coriander seeds.
   *Heat the ghee in a frying pan and cut the paneer into 2.5-cm/1-inch cubes. Fry the paneer to a light   brown and remove to drain on a plate.&Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
   *Add the turmeric and the paste mixture and fry until the ghee starts to separate.
   *Add the paneer and mutter (peas) along with the yogurt, chili, tomato and salt. Stir for 5-6 minutes over low heat.
   *Pour in the water and simmer gently for 20 minutes. Serve the matar paneer sprinkled with garam masala and coriander.

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SARSON KA SAAG

INGREDIENTS REQUIRED:

500gms Mustard leaves
200gms Spinach
200gms Bathuwa
3 Garlic cloves
1 inch Ginger
2 Green chilli
Salt To Taste
1 tbsp Maize flour
1 Pinch Sugar
2 tbsp Ghee
1 Asafoetida
1 Pinch Onions,
1 tsp chopped Red chilli powder
1 Pinch Turmeric powder


Preparation:

   *Clean and wash sarson, spinach and bathuwa. Chop the leaves finely.
   *Chop ginger, garlic cloves and chillies.
   *Pressure cook the spinach, sarson, bathuwa with garlic, ginger and chillies. When cool, grind it to smooth   paste.
   *Heat ghee in a vessel, add hing and onions. Fry until light brown. Add salt and turmeric powder. Mix   well.
   *Add the ground saag and simmer the flame. Cook for few minutes.
   *Add the maize flour, red chilli powder, sugar and stir well.
   *Serve hot with paratha or makki ki roti.

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STUFFED BHINDI(OKRA)

INGREDIENTS REQUIRED:

1 pound Okra (Bhindi), washed and dried
3 tbsp - oil
1 tsp cumin seeds (jeera)
1 medium sized onion, chopped
2 green chilies, seeded and chopped
3/4-inch ginger, finely chopped
A pinch of Asafetida powder
1 tomato chopped

Stuffing :

3 tsp coriander powder
2 tsp turmeric powder
2 tsp ground fennel (saunf)
2 tsp dried mango powder (amchur)
1/2tsp chili powder or to taste
Salt To Taste

Preparation of stuffed okra(Bhindi):

   *Cut the stalk of each okra and make lengthwise slit.
   *Combine stuffing ingredients and mix well. Stuff each okra with the mixture.
   *Sauté cumin with the little oil until it starts to crackle.
   *Add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for
     a  few seconds.
   *Add tomato and cook until it turns pulpy.
   *Add the okra and cook for 5 minutes until tender and well coated with the sauce (masala).
   *Serve stuffed bhindi hot with chapati, paratha or rice.

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BHINDI(OKRA)BHAJI

INGREDIENTS REQUIRED:

1 pound okra (Bhindi)
2 medium onions, chopped
1/4 tsp garlic paste or powder
1/4 tsp coriander paste or powder
1/8 tsp cumin
3 large tomatoes
2 tsp oil
1/2 cup chopped cilantro


How to make bhindi dopiaza :

   *Cut the tip and the very bottom from the okra(Bhindi) just to clean it, but do not slice.
   *Heat oil in a pan over medium heat. Add onion and cook for 3 minutes.
   *Add all ingredients except okra(Bhindi), tomato and cilantro. Cook for 3 minutes. Add okra(Bhindi), then               
     cut for 6 to 8 minutes. Garnish with tomato and cilantro.
   *Serve the bhindi bhaji with rice,  naan or pita bread.

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KADHAI PANEER WITH GRAVY

INGREDIENTS REQUIRED:

250 gms Cottage Cheese (Paneer)
3 Capsicum (Shimla Mirch)
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
1 tsp Red Chili Powder (Lal Mirchi)
2 Bay Leaf (Tej Patta)
4 Cloves (Lavang)
1 piece Cinnamon (Tuj/Dalchini)
Little Orange Color
4 tblsp Clarified Butter (Ghee)

How to make kadhai paneer:

   *Cut cottage cheese, capsicum in long pieces.
   *Grind onion, tomato, ginger, salt, red chili powder and orange color.
   *Mince cloves and cinnamom.
   *Heat clarified butter in a pan.
   *Add bay leaf, cloves, cinnamon.
   *Then add onion, tomato, ginger paste.
   *Continue cooking it on medium flame till ghee/oil begins to separate.
   *Add water, paneer and capsicum pieces.
   *Cook on low flame.
   *When the capsicum are done put off the flame.
   *Take off the fire and serve hot.
   *Serve with nan or paranthas..

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PALAK(SAAG) PANEER

INGREDIENTS REQUIRED:

500gms Fresh Palak (Saag)
100gms Paneer
2 Onions grated Ginger, Garlic paste
5-6 tbsp oil
1 tsp pure ghee
Garam masala to taste
Red chili powder to taste
1 tsp cumin powder
Salt To Taste

How to make sag (palak) paneer:

   *Clean and wash palak (spinach) nicely.
   *Boil the spinach in water and cool it.
   *Now mash it in a mixer.
   *Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
   *Now add onions and fry till golden brown.
   *Add all spices except red chili powder.
   *Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
   *Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
   *Add Paneer pieces to the gravy and cook until done.
   *Take out in a bowl.
   *Just before serving, heat pure ghee in a small pan.
   *Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
    Caution: Don't allow chili powder to burn .

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SHAHI PANEER

INGREDIENTS REQUIRED:

250 gms cottage cheese (cut in cubes)
3 tbsp clarified butter
1 inch piece of ginger (finely chopped)
1 green chili (slit lengthwise)
1 onion (grated)
4 tomatoes (chopped)
2 brown cardamoms (crushed)
1 bay leaf
1/2 cup beaten curd
30 gms melon seeds or 2 tblsp cashew nut paste
1tsp salt
1/2 tsp cumin powder
1/2 tsp red chili powder
3/4 tsp garam masala
2 tbsp tomato sauce
1/4 - 1/2 cup milk
1 tsp coriander leaves (finely chopped)


How To Make Shahi Paneer:

   *Soak the melon seeds or cashew nuts which ever you are taking for atleast 2 hrs and then grind them to a        
      smooth paste.
   *Heat 2 tbsp of ghee in a kadai, add onion, ginger, green chili and brown cardamoms. Cook till onion            
     turns translucent. Add tomatoes, cover it and cook for 7-8 minute.
   *Add curd and cashew nut or melon seeds paste. Cook for 3-4 minute and remove from fire.
   *Cool down the above ingredients and put them in a grinder along with 1/2 cup of water. Strain the puree.
   *Take a frying pan, add 1 tbsp of ghee and add the above pureed paste and cook for 10 minutes on low    
     flame till oil separates.
   *Add salt, red chili powder, cumin powder, garam masala and tomato sauce. Add enough water so that  
     there can be thick gravy.
   *Keep on low flame and cook for 5-7 minute. Remove from fire.
   *At the time of serving heat the gravy and add paneer pieces.
   *Add milk and mix well and cook for 2-3 minutes. Note: To make the dish more creamier you can replace  
     milk with 1/4 cup cream.
   *Serve hot garnished with coriander leaves.

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MUGHLAI PANEER PASANDA

INGREDIENTS REQUIRED:


500 gms Cottage Cheese (Paneer)
6 Onion (Pyaj)
400 gms Tomato (Tamatar)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Cream (Malai)
1 cup Curd (Dahi)
100 Butter
1 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1 tsp Dried Pudina Leaves
1/2 tsp Garam Masala
1/2 cup Milk

How to make paneer pasanda:

   *Cut cottage cheese in pieces.
   *Chop onion very finely.
   *Grind tomato, ginger, green chilly,.
   *Heat butter in a pan.
   *Saute onions till pink in color.
   *Then add tomato paste.
   *Continue cooking it on medium flame till ghee/oil begins to separate.
     Put off the flame.
   *Add cottage cheese, cream , curd, salt, red chili powder, turmeric, garam masala, dried pudina leaves                                            
      and mix well.
   *Keep it aside for an hour.
   *Put the pan on the flame and then add milk to the mixture.
   *Simmer for 5 minutes and then finally put off the gas.
   *Take off the fire and serve hot.

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PANJABI PANEER MAKHANI

INGREDIENTS REQUIRED:

250 gms Paneer
200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste


How to make paneer butter masala:

   *Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and                                                      
     simmer for 4-5 minutes.     
   *Add the cream and garam masala powder and cook further for 2-3 minutes.
   *Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.

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PANEER KOFTA GRAVY CURRY

REQUIRED INGREDIENTS:

FOR THE KOFTA:

200 gms Cottage Cheese (Paneer)
2 Potato (Aloo)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Garam Masala
2 tblsp Cornflour
Oil for frying

FOR THE GRAVY:

4 Onion (Pyaj)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
1/2 cup Curd (Dahi)
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera)
1/2 tsp Salt                  
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi)
1/4 tsp Garam Masala
1 Bay Leaf (Tej Patta)
2 tblsp Clarified Butter (Ghee)

HOW TO MAKE PANEER KOFTA:

      *Boil potatoes and peel them.
      * Grate paneer and potatoes.
      *Add salt, red chili powder, garam masala, cornflour and mix well.
      *Make round balls of this mixture.
      *Now heat oil in a pan.
      *Fry balls in the oil till brown in color.
      *Grind onion and tomatoes together.
      *Chop coriander leaves very finely.
      *Heat oil in a pan.
      *Add cumin seed and bay leaf.
      *Add onion, tomato paste and brown it, stirring continously.
      *When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.
        Stir it continously for a minute.
     *Then add 2 cup of water.
     *Put on the lid and simmer for 5 minutes.
     *While serving reheat the gravy and then add koftas to it.
     *Garnish it with chopped coriander leaves.

 

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PANEER KORMA WITH GRAVY

REQUIRED INGREDIENTS:



250 gms Cottage Cheese (Paneer)
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

How to make paneer korma:

   *Cut paneer in square pieces.
   *Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
   *Grate mava.
   *Heat clarified butter (ghee) in a pan.
   *Add onion (pyaj), tomato (tamatar) paste.
   *Continue cooking it on medium flame till ghee/oil begins to separate.
   *Add mava, cream (malai).
   *Simmer for 2 minutes.
   *Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
   *Add cottage cheese (paneer) pieceswith 1/2 cup of water
   *When the gravy thickens put off the flame.
   *Take off the fire and serve hot.

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