Malai Paneer

Ingredients:

• Paneer - 250 gms
• Onions - 2 Medium (Slice it into thin pieces)
• Tomato - 1 Medium finely chopped or Tomato Puree (Half a cup)
• Turmeric Powder - 2 tspn
• Green Chillies - 4 finely chopped
• Fresh Cream - 4 tbspn
• Coriander Leaves - 1/2 a bunch
• Sugar - 2 tspn

Method:

Heat butter in a pan. Add turmeric powder and saute it for a minute. Add sliced onions and saute it till it turns pink. Add half of the coriander leaves and saute it for a minute. Add finely chopped tomatoes or puree. Saute it for 5 minutes. Add the paneer and cook well. Once paneer is cooked add fresh cream and sugar and mix well for a minute.

Garnish with coriander leaves. Enjoy :)

Paneer Bhurji

Ingredients:

• Paneer - 250 gms
• Onions - 2 Medium Sized Finely chopped
• Tomato - 1 Medium finely chopped
• Turmeric Powder - 1 tspn
• Garam Masala Powder - 1 tspn
• Chilli Powder - 1 tspn
• Green Chillies - 4 finely chopped
• Coriander Leaves - Half a Bunch

Method:

Soak Paneer in hot water for 30 minutes. Then crush the paneer.

Heat oil in a pan. Put turmeric powder and heat it for a minute.Add finely chopped onions and saute it till it turns pink. Add green chillies and saute it for a minute. Add half of the coriander leaves and saute it for another minute. Then add the finely chopped tomatoes and saute it till it is soft.

Add all the spices like chilli & garam masala powder. Saute it till oil separates. Add crushed paneer and cook it till it gets cooked well.

Garnish with coriander leaves. Enjoy the Paneer Bhurji with rotis, naans, puris :)

Paneer Butter Masala

Ingredients:

Paneer - 250 gms
Onions - 2 Medium finely chopped
Tomatoes - 1 Big finely chopped
Ginger Garlic Paste - 1 tbspn
Cashew Nuts - 10
Red Chilli Powder - 1 tspn
Coriander Powder - 2 tspn
Garam Masala - 1/2 tspn
Kasuri Methi - 1/2 tspn
Turmeric Powder - 1/2 tspn
Curd - 2 to 3 tbspn
Butter - tbspn
Fresh Cream - 2 tbspn
Red Color - 1 tspn
Coriander Leaves - For garnishing

Method:

Saute paneer in a tbspn of butter till golden brown, remove into a dish and add a cup of hot water to the fried paneer cubes. Let it remain for 10 minutes and then drain the water.

Marinate the paneer in curd and salt and keep it marinated for half an hour.

Heat oil in a pan.Add onions and ginger garlic paste and saute it till onions turn pink. Add finely chopped tomatoes and saute it for 5 minutes till oil is separated. Add the spices like chilli, coriander, turmeric and garam masala masala powder. Also add kasuri methi and mix together all the spices. Add the cashew nuts.

Saute it for 5 minutes and then remove it from the gas. Allow it cool and then make a paste of it with a little water.

Heat butter in a pan and then add the paste. Saute it for 2 -3 minutes. Add paneer and water as per consistency required. Sprinkle the food color and allow it to boil for 5 minutes.

Garnish the gravy with coriander leaves and fresh cream. Serve hot with parathas, rotis or naan. Enjoy :)

Dal Fry

Ingredients:

• Toor Dal - 1/2 cup
• Onion - 1 Medium Sized finely chopped
• Tomato - 1/2 Medium Sized finely chopped
• Asofoetida - A pinch
• Green Chillies - 3 to 4 finely chopped
• Garlic - 2 pieces finely chopped
• Cumin Seeds - 1 and half tspn
• Chilli Powder - 1 tspn
• Turmeric Powder - 1/2 tspn
• Coriander Leaves - For garnishing
• Red Chillies - 2 to 3 for garnishing

Method:

Boil the dal in a pressure cooker with 1 and half cup water with the required salt and turmeric powder. Switch off the gas after 2 whistles.

Once the dal is removed from the pressure cooker, mash it so that it is soft.

Heat oil in a pan. Add cumin seeds and asofoetida. Once they change the color add onions, green chillies and garlic. Saute it till onions turn pink. Add the tomatoes and saute it for 5 min. Add chilli powder and saute it till the oil is separated.

Add the dal and water as per consistency required. Allow it to boil and add salt as per taste.

Once dal is boiled well garnish with coriander leaves and red chillies. Enjoy the Dal Fry :)

Bhindi Fry (Lady's finger Fry)

Ingredients:

• Lady's finger - 1/2 kg
• Curd - 2 to 3 tbspn
• Onions - 1 Medium finely chopped
• Ginger - 1 inch finely chopped
• Green Chillies - 4 to 5 finely chopped
• Cumin Seeds(Jeera) - 1 1/2 tspn
• Fennel Seeds(Saunf) - 1 tspn
• Fenugreek Seeds(Methi Seeds) - 1/2 tspn
• Dry Mango Powder (Amchur Powder) - 1 tspn
• Coriander Powder - 1 tbspn
• Red Chilli Powder - 2 tspn
• Garam Masala Powder - A Pinch

Method:

Chop lady's finger into small pieces. Marinate it with curd and salt(as required) for around half an hour.

Heat oil in a pan. Add cumin seeds and saute it till it changes the color. Add onions and saute till pink. Add ginger and saute it for a minute. Add fennel and fenugreek seeds and saute it for a minute.

Add marinated lady's finger and salt as required. Mix well and cover it with a lid and let it cook on medium heat. Keep checking to avoid it getting burned and also do not mix too much or else it will get powdered.

Once it is cooked well, add the spices like coriander, chilli, garam masala and dry mango powder. Mix it well and let it cook for a minute.

Serve hot with rotis, naans...Enjoy :)

Potato Sabji

Ingredients:

• Potatoes - 3 Medium Sized
• Onions - 1 Big Chopped ( or 2 Medium Chopped)
• Ginger Garlic Paste - 1 tbspn
• Mustard Seeds - 1 tspn
• Asofoetida - A pinch
• Curry Leaves - 5
• Red Chilli Powder - 1 tspn
• Coriander Powder - 1 tspn
• Turmeric Powder - 1/4 tspn
• Garam Masala Powder - A Pinch
• Sugar - A Pinch
• Coriander Leaves - Chopped for garnishing

Method:

Boil Potatoes till done. Once cool remove the skin and then mash the potatoes.(Pototoes can be boiled by microwaving it for around 10 minutes and then the skin can be peeled off once cool).

Heat oil in a pan.Add 1 tspn mustard seeds and a pinch of asofoetida. Once the seeds splutter add the curry leaves and saute it for half a minute. Add onions and saute it till pink. Add ginger garlic paste and saute it for a minute. Then add all the spices like coriander, chilli, turmeric and garam masala powder.

Saute the spices till oil separates from the spices. Now add the pototoes and mix well. Add 1/4 cup water, salt and sugar and cover it with a lid and cook for 5 to 6 minutes till the spices get mixed with the potatoes well.

The consistency should be thick and not a gravy. Once cooked well garnish the potatoes with coriander leaves.

Enjoy the potato sabji with puris or rotis :)

Chicken Fry

Ingredients:

• Chicken Legs - 1.5 pounds
• Coriander Powder - 3 tbspn
• Turmeric Powder - 1/4 tspn
• Chilli Powder - 1 tspn
• Chicken Masala Powder - 2 tspn
• Ginger & Garlic Paste - 2 tspn
• Salt to taste

Method:

Take all the spices like coriander, chilli, turmeric & chicken masala powder and mix together. Add ginger garlic paste and salt to it. Add a little water to make a paste. Marinate the chicken with the paste, cover and refrigerate for an hour.

Take the marinated chicken and boil it with a quarter cup of water. Let the chicken get cooked well and water absorbed completely.

Heat enough oil in a pan to deep fry the chicken. Deep fry the chicken and serve it crispy!!!