Indian

PALAK PANEER RECIPE



Ingredients of this recipe:


500gms Fresh Palak (Saag)
100gms Paneer How to make 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

Method to make this recipe : 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 .
PANEER BHURJI RECIPE



Ingredients of this recipe:


200 gms Paneer How to make 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

Method to make this recipe:

    * 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.
PANEER COCONUT GRAVY



Ingredients of this recipe:

250 gms Cottage Cheese (Paneer) How to make paneer
3 Onion (Pyaj)
4 - 5 cloves Garlic (Lasun)
1 " long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

Method to make this recipe : paneer coconut gravy:

    * Cut paneer in squares.
    * Grind onions to a paste.
    * Grind tomatoes finely.
    * Grind ginger (adrak), garlic (lasun) to a paste.
    * Chop coriander leaves (dhania patta) very finely.
    * Chop fresh red chillies very finely.
    * Roast the groundnuts and grind them to a fine paste.
    * To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and coconut milk is ready.
    * Heat clarified butter (ghee) in a pan.
    * Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
    * Add the ginger garlic paste and stir it for 1 minute
    * Now add tomato and fresh red chilly.
    * Cook for sometime and then add tomato (tamatar).
    * Continue cooking it on medium flame till ghee/oil begins to separate.
    * Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong fali) powder, coconut milk.
    * Add the paneer pieces and let the gravy cook till it thickens.
    * Take off the fire and serve hot garnish it with well chopped coriander leaves.
PANEER KORMA



Ingredients of this recipe:

250 gms Cottage Cheese (Paneer) How to make 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)

Method to make this recipe : 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.
PANEER MAKHANA CURRY RECIPE



Ingredients of this recipe:

2 cup Makhana
250 gms Cottage Cheese (Paneer) How to make paneer
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

Method to make this recipe : shahi paneer makhana curry:

    * Heat clarified butter in a pan.
    * Fry makhana in the ghee.
    * Cut cottage cheese in samll pieces.
    * Mince onion, tomato, garlic, ginger.
    * Cut cashewnut in samll pieces.
    * Soak poppy seeds in 1/4 cup of water.
    * After 1 hour grind the soaked poppy seeds to a fine paste.
    * Chop coriander leaves very finely.
    * Heat clarified butter in a pan.
    * Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
    * Add poppy seeds and fry for 2 minutes and then turn off the gas.
    * To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
    * Keep this mixture aside for half an hour.
    * After half an hour put the pan on the flame and add milk.
    * When it comes to a boil add 3 cups of water.
    * Simmer it till the makahana are completely done and soft.
    * Then add cashewnuts and garam masala.
    * After 1 minute put the flame.
    * Transfer the mixture to a dish and sprinkle some corainder on it.
    * Serve it hot with nan, roti or parantha.
ALOO DAHI WALE
Ingredients of this recipe:

 -500gm aloo (potatoes) boiled and peeled
 -1 tbsp ginger-finely sliced
 -a pinch asafoetida
 -1 tsp cumin seeds
 -1/2 tsp garam masala
 -2 tsp coriander powder
 -2 tsp salt
 -1/2 tsp chilli powder
 -1/2 tsp turmeric powder
 -1/2 cup yogurt (curd)
 -3-4 green chillies
 -2 tbsp clarified butter
 -1 tbsp coriander leaves-chopped

Method to make this recipe:


 * Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist.
Keep these unevenly broken potatoes aside until further use.
 * Heat the ghee, add cumin and asafoetida.
When the cumin splutters, add ginger and sauté till slightly fried.
 * Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until
all of it is well blended.
 * Add garam masala, coriander, salt, turmeric and chilli powder.
Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.
 * Add about 2 cups water, bring the mixture to a boil, and then simmer
uncovered for about 15 minutes.
 * Serve aloo dahi wale hot, garnished with coriander leaves.

ALOO GOBI
Ingredients for aloo gobi masala :


-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 Method to make this recipe : 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.


ALOO SABZ
Ingredients for potato curry recipe:


-250gms Aloo (Potatoes)
-2 tbsp Oil
-1/4 tbsp Turmeric powder
-2 nos. Green chillies
-4-5 nos. Curry leaves
-1/2 tsp Mustard seeds
-Salt To Taste

Method to make this recipe : aloo subzi:


 * Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds,
slit green chillies, curry leaves, fry till the seeds start spluttering, add salt
and turmeric powder and cubed aloo (potatoes), add little water so that the aloo
(potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the
aloo sabzi hot with roti or paratha.
 * For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.
ALOO PALAK
Ingredients for palak aloo sabzi :


-2lb Spinach (chopped)
-1lb potatoes (quartered)
-2 green chilies
-1 tbsp melted butter
-A pinch of asafoetida
-1 tsp white cumin seeds
-Salt To Taste
-Garnish :
-Tomato slices
-Lemon wedges

Method to make this recipe : palak aloo recipe:


 * Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for
2 minutes.
 * Add the spinach, potatoes, salt and chilies.
 * Cover and cook over a moderate heat for about 10 minutes.
 * Stir several times and then arrange the tomato and lemon slices over the mixture.
 * Cover, lowering the heat and cook for another 5 minutes.

 * Serve the aloo palak hot as a side dish.
ALOO BADIYAN RASEDAAR
Ingredients of this recipe:


-500 gm aloo (potatoes) - peeled, boiled
-5-6 badiyan
-2 tbsp oil
-1 tsp cumin seeds
-1 tbsp salt
-1/2 tsp turmeric powder
-1/4 cup yogurt-beaten smooth
-2 1/2 cups water
-1 tbsp coriander leaves

Method to make this recipe : aloo badiyan rasedaar :


 * Break the potatoes, by holding them in your palm and closing your fists.
 * Heat oil and add the badis in very briefly-just put them in, quickly turn them
over and remove from oil, keep aside. They should barely get darkened.
 * In the same oil, add cumin, when it splutters, add the potatoes and fry over high
flame but just slightly. Add salt, turmeric and badis.
 * Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring
to a boil and simmer, till the badis get soft, but hold their shape.
 * Add the yogurt and mix well and serve the aloo badi curry immediately garnished with
coriander leaves.
ALOO TOOK
Ingredients of this recipe:


-500 gm aloo (potatoes) -peeled and cut into rounds
-Oil for deep frying
-1 tsp salt
-1 1/2 tsp red chillies-coarsely pounded
-1/4 tsp black pepper
-1 tsp dried mango powder

Method to make this recipe : aloo tuk:


 * Heat oil in a kadahi to a point when a piece of potato put in, comes up at once.
Put in the potato rounds, lower flame to medium and fry to a creamish colour, with
the edges a little darker.
 * Remove from kadahi, drain excess oil. Put aside to cool a little.
 * Once cool, flatten by pressing between palms.
 * Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown,
over high flame to make them crisp on the outside and fully cooked inside.
 * Drain excess oil on absorbent paper. Mix in salt, red and black pepper,
dried mango powder and coriander and serve hot aloo took.
ALOO BAIGAN
Ingredients of this recipe: bagara baigan:


-1/2" piece of ginger root
-2 Minced green chilies
-1/4 cup Shredded unsweetened coconut
-1/2 tsp Garam masala
-4 tbsp Ghee
-1 tsp Black mustard seeds
-1/2 tbsp Whole cumin seeds
-1/8 tsp Asafetida
-6 md Potatoes, boiled & cubed
-1 tsp Turmeric
-1 tbsp Coriander
-1 sm Eggplant in 1" cubes
-1 tsp Salt
-3 tbsp Fresh coriander, chopped
-1 tbsp Lemon juice

Method to make this recipe : aloo baingan:


 * Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth.
Add garam masala & pulse for a few seconds. Set aside.
 * Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds.
Stir in the asafetida & almost immediately put in the potatoes. Stir fry for
5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander,
eggplant, salt & half the fresh coriander. Mix very gently so as not to break the
vegetables.
 * Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan
mix lemon juice & remaining coriander greens & serve.
BAIGAN BHARTA
Ingredients of this recipe:

-1 medium Baigan (eggplant)
-1/2 cup Cooked green peas
-1 Finely chopped onions
-1 Finely chopped tomatoes
-1 Finely chopped green chilli
-1/2 tsp Red chilli powder
-1/2 tsp Garam Masala Powder
-1/4 tsp Turmeric Powder
-3 tbsp Vegetable oil
-Salt to taste
-Chopped green coriander leaves for garnishing

Method to make this recipe : baigan ka bharta :


 * Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.
 * Frequently turn the eggplant upside down, until fully roasted.
 * Once done, hold it under cold running water or in a bowl full of water.
Cool it and peel off the blackened skin.
 * Mash the flesh.
 * Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat
until light golden brown.
 * Add red chilli powder, turmeric powder, garam masala and salt and stir.
Add tomatoes and cook until tender.
 * Add green peas and mashed baigan (eggplant). Stir well.
Fry the baigan bhartha for 5-7 minutes over medium heat.
 * Garnish the baigan bharta with green coriander leaves and serve hot.
BAINGAN KALONJEE
Ingredients of this recipe:

-900gm Small Baigan (brinjal)
-4gm panch phoran (Bengal spices)
-2gm amchur
-2gm red chilli powder
-2gm coriander powder
-2gm turmeric
-2gm garam masala powder
-25ml oil
-Garnishes:
-3gm ginger julienne
-5gm chopped coriander

Method to make this recipe:


 * Slit the brinjal into quarters length wise. Roast the panch phoran (cumin, saunf,
kalonji, methi dana, rai. 2:1:1:1:1) and powder.
 * Mix with all the other spices and fill in the brinjal.
 * Heat the oil and saute the brinjal until done.
 * Garnish with ginger juliennes and chopped corriander before serving.
BHINDI BHAJI
Ingredients of this recipe:

-1 pound okra
-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

Method to make this recipe : bhindi dopiaza :


 * Cut the tip and the very bottom from the okra 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, tomato and cilantro. Cook for 3 minutes.
Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.
 * Serve the bhindi bhaji with rice, naan or pita bread.
CHILLI PANEER
Ingredients of this recipe:

-350 gms Paneer How to make paneer
-2 tsp Salt
-1 Egg
-1/2 cup Corn Flour
-1 tsp Ginger-Garlic Paste
-2 cups Coarsely Chopped Onions
-2 tbsp Sliced Green Chillies
-1 tbsp Soya Sauce
-2 tbsp Vinegar
-1/4 tsp Ajinomoto
-Oil for frying
-Little Water

Method to make this recipe : chilly paneer:


 * Cut the paner into cubes.
 * Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic,
ginger and water to just coat the paneer pieces with the mixture.
 * Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.
 * Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for
half a minute.
 * Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.
 * Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.
DUM ALOO
Ingredients for dhum aloo:

-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

Method to make this recipe : 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.
LAUKI KE KOFTE
Ingredients of this recipe:

-For the kofte:
-4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated
-1/2 tsp Ginger paste
-1/2 tsp Sendha namak (rock salt)
-1/2 tsp Kali mirch, pissi (black pepper powder)
-2 tbsp Singhare ka atta (waterchestnut flour)
-Oil for deep-frying
-For the gravy:
-2 tbsp Ghee (clarified butter)
-1 tsp Jeera (cumin seeds)
-1 tsp Ginger, finely chopped
-1/4cup (50 gms) Dahi (yogurt), beaten smooth
-1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour
-1 1/2 tsp Dhania (coriander) powder
-1 1/2 tsp Sendha namak (rock salt)
-1/4 tsp Chilli powder
-Hara dhania (green coriander), chopped for garnishing

Method to make this recipe : lauki ke kofte:


 * Squeeze water out of the ghiya; mix in salt, ginger and black pepper. Sauté over high flame, to dry up excess liquid and leave to cool.
 * Add singhare ka atta, mix well and shape into walnut sized balls.
 * Deep-fry koftas to a golden brown over high flame and keep aside.
 * Heat ghee; add jeera followed by ginger and sauté to a light brown.
 * Grind the khus-khus into a paste. Add dhania powder, salt and chilli powder and sauté till oil separates.
 * Add 2-3 cups water and bring to a boil, then simmer for about 10 minutes. Add koftas and dahi, simmer for another 2 minutes, and serve hot. Garnish the lauki ke kofte with hara dhania.
HARA CHANA MASALA
Ingredients of this recipe:

-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

Method to make this recipe:


 * 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.
KADHAI PANEER
Ingredients of this recipe:

-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)

Method to make this recipe : 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 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.
MALAI KOFTA
Ingredients of this recipe:

-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

Method to make this recipe : 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 Recepies , the koftas should be put in just before eating the dish or else they will turn soggy.
MUSHROOM MATAR
Ingredients for mushroom mattar :

-1 1/2 cups - Green peas (Mutter)
-200gms - Mushrooms
-4 - Cardamon(green)
-1" - Cinnamon
-2 - Onions
-1 1/2 tbsp - Ginger paste
-1 tbsp - Garlic paste
-3-4 - Tomatoes
-1 tbsp - Chilli powder
-1 tbsp - Coriander powder
-1 tsp - Turmeric
-1 tsp - Garam masala powder
-1/2 cup - Cashewnut paste
-4 tbsp - Oil
-Salt To Taste

Method to make this recipe:


 * Clean, wash and cut the mushrooms into medium pieces and chop onions finely.
 * Heat oil in pan. Saute green cardamoms, cinnamon stick & onions till golden brown.
 * Add ginger garlic paste and cook for 1/2 a minute.
 * Add tomatoes and cook till oil leaves the sides.
 * AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes.
 * Lastly dissolve the cashewnut paste in one cup of water and mix well and add it
to the pan. Add one more cup of water and bring it to boil.
 * Add the mattar (green peas) and mushrooms and cook till the peas are fully cooked.
Once done, serve the mushroom matar with rice or roti.
MATTAR PANEER
Ingredients of this recipe:

-450gms /1lb shelled Mutter (green peas)
-250gms / 1/2lb Paneer How to make paneer
-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 to make this recipe:


 * 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 coriande
ALOO METHI RECIPE
Ingredients of this recipe:

-1 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

Method to make this recipe:


 * 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.
NAVRATAN KORMA
Ingredients for navrattan korma :

-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

Method to make this recipe : 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.







ALOO DAHI WALE

Ingredients of this recipe:

 -500gm aloo (potatoes) boiled and peeled
 -1 tbsp ginger-finely sliced
 -a pinch asafoetida
 -1 tsp cumin seeds
 -1/2 tsp garam masala
 -2 tsp coriander powder
 -2 tsp salt
 -1/2 tsp chilli powder
 -1/2 tsp turmeric powder
 -1/2 cup yogurt (curd)
 -3-4 green chillies
 -2 tbsp clarified butter
 -1 tbsp coriander leaves-chopped

Method to make this recipe:


 * Break the aloo (potatoes), by holding each in the palm of your hand and closing the fist.
Keep these unevenly broken potatoes aside until further use.

 * Heat the ghee, add cumin and asafoetida.
When the cumin splutters, add ginger and sauté till slightly fried.

 * Lower the flame, add yogurt 1 tbsp at a time, stirring vigorously until
all of it is well blended.

 * Add garam masala, coriander, salt, turmeric and chilli powder.
Stir a few times until well mixed, add potatoes and green chillies, turn around over high heat, until they look slightly fried.

 * Add about 2 cups water, bring the mixture to a boil, and then simmer
uncovered for about 15 minutes.

 * Serve aloo dahi wale hot, garnished with coriander leaves.





ALOO GOBI

Ingredients for aloo gobi masala :


-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                     Method to make this recipe : 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.






ALOO SABZ

Ingredients for potato curry recipe:


-250gms Aloo (Potatoes)
-2 tbsp Oil
-1/4 tbsp Turmeric powder
-2 nos. Green chillies
-4-5 nos. Curry leaves
-1/2 tsp Mustard seeds
-Salt To Taste

Method to make this recipe : aloo subzi:


 * Boil, peel and cube the potatoes. Heat oil in a pan, add the mustard seeds,
slit green chillies, curry leaves, fry till the seeds start spluttering, add salt
and turmeric powder and cubed aloo (potatoes), add little water so that the aloo
(potatoes) absorb the masala and simmer for 4-5 minutes till well blended. Serve the
aloo sabzi hot with roti or paratha.

 * For a different taste in aloo sabzi , you can substitute mustard seeds with cumin seeds.




ALOO PALAK

Ingredients for palak aloo sabzi :


-2lb Spinach (chopped)
-1lb potatoes (quartered)
-2 green chilies
-1 tbsp melted butter
-A pinch of asafoetida
-1 tsp white cumin seeds
-Salt To Taste
-Garnish :
-Tomato slices
-Lemon wedges

Method to make this recipe : palak aloo recipe:


 * Heat the butter in a sauce-pan and fry the asafoetida and cumin seeds and fry for
2 minutes.

 * Add the spinach, potatoes, salt and chilies.

 * Cover and cook over a moderate heat for about 10 minutes.

 * Stir several times and then arrange the tomato and lemon slices over the mixture.

 * Cover, lowering the heat and cook for another 5 minutes.

 * Serve the aloo palak hot as a side dish.




ALOO BADIYAN RASEDAAR

Ingredients of this recipe:


-500 gm aloo (potatoes) - peeled, boiled
-5-6 badiyan
-2 tbsp oil
-1 tsp cumin seeds
-1 tbsp salt
-1/2 tsp turmeric powder
-1/4 cup yogurt-beaten smooth
-2 1/2 cups water
-1 tbsp coriander leaves

Method to make this recipe : aloo badiyan rasedaar :


 * Break the potatoes, by holding them in your palm and closing your fists.

 * Heat oil and add the badis in very briefly-just put them in, quickly turn them
over and remove from oil, keep aside. They should barely get darkened.

 * In the same oil, add cumin, when it splutters, add the potatoes and fry over high
flame but just slightly. Add salt, turmeric and badis.

 * Stir-fry till mixed well. Add enough water to cover the potatoes and badis, bring
to a boil and simmer, till the badis get soft, but hold their shape.

 * Add the yogurt and mix well and serve the aloo badi curry immediately garnished with
coriander leaves.




ALOO TOOK

Ingredients of this recipe:


-500 gm aloo (potatoes) -peeled and cut into rounds
-Oil for deep frying
-1 tsp salt
-1 1/2 tsp red chillies-coarsely pounded
-1/4 tsp black pepper
-1 tsp dried mango powder

Method to make this recipe : aloo tuk:


 * Heat oil in a kadahi to a point when a piece of potato put in, comes up at once.
Put in the potato rounds, lower flame to medium and fry to a creamish colour, with
the edges a little darker.

 * Remove from kadahi, drain excess oil. Put aside to cool a little.

 * Once cool, flatten by pressing between palms.

 * Just before serving, reheat oil and re-fry aloo (potatoes) to a golden brown,
over high flame to make them crisp on the outside and fully cooked inside.

 * Drain excess oil on absorbent paper. Mix in salt, red and black pepper,
dried mango powder and coriander and serve hot aloo took.




ALOO BAIGAN

Ingredients of this recipe: bagara baigan:


-1/2" piece of ginger root
-2 Minced green chilies
-1/4 cup Shredded unsweetened coconut
-1/2 tsp Garam masala
-4 tbsp Ghee
-1 tsp Black mustard seeds
-1/2 tbsp Whole cumin seeds
-1/8 tsp Asafetida
-6 md Potatoes, boiled & cubed
-1 tsp Turmeric
-1 tbsp Coriander
-1 sm Eggplant in 1" cubes
-1 tsp Salt
-3 tbsp Fresh coriander, chopped
-1 tbsp Lemon juice

Method to make this recipe : aloo baingan:


 * Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth.
Add garam masala & pulse for a few seconds. Set aside.

 * Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds.
Stir in the asafetida & almost immediately put in the potatoes. Stir fry for
5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander,
eggplant, salt & half the fresh coriander. Mix very gently so as not to break the
vegetables.

 * Reduce heat & fry very gently until the liquid has evaporated. In the aloo baigan
mix lemon juice & remaining coriander greens & serve.




BAIGAN BHARTA

Ingredients of this recipe:

-1 medium Baigan (eggplant)
-1/2 cup Cooked green peas
-1 Finely chopped onions
-1 Finely chopped tomatoes
-1 Finely chopped green chilli
-1/2 tsp Red chilli powder
-1/2 tsp Garam Masala Powder
-1/4 tsp Turmeric Powder
-3 tbsp Vegetable oil
-Salt to taste
-Chopped green coriander leaves for garnishing

Method to make this recipe : baigan ka bharta :


 * Brush baigan (eggplant) with oil and roast it on a gas burner over medium heat.

 * Frequently turn the eggplant upside down, until fully roasted.

 * Once done, hold it under cold running water or in a bowl full of water.
Cool it and peel off the blackened skin.

 * Mash the flesh.

 * Heat oil in a pan / kadhai . Add green chilli and onion and fry over medium heat
until light golden brown.

 * Add red chilli powder, turmeric powder, garam masala and salt and stir.
Add tomatoes and cook until tender.

 * Add green peas and mashed baigan (eggplant). Stir well.
Fry the baigan bhartha for 5-7 minutes over medium heat.

 * Garnish the baigan bharta with green coriander leaves and serve hot.




BAINGAN KALONJEE

Ingredients of this recipe:

-900gm Small Baigan (brinjal)
-4gm panch phoran (Bengal spices)
-2gm amchur
-2gm red chilli powder
-2gm coriander powder
-2gm turmeric
-2gm garam masala powder
-25ml oil
-Garnishes:
-3gm ginger julienne
-5gm chopped coriander

Method to make this recipe:


 * Slit the brinjal into quarters length wise. Roast the panch phoran (cumin, saunf,
kalonji, methi dana, rai. 2:1:1:1:1) and powder.
 
 * Mix with all the other spices and fill in the brinjal.

 * Heat the oil and saute the brinjal until done.

 * Garnish with ginger juliennes and chopped corriander before serving.




BHINDI BHAJI

Ingredients of this recipe:

-1 pound okra
-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

Method to make this recipe : bhindi dopiaza :


 * Cut the tip and the very bottom from the okra 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, tomato and cilantro. Cook for 3 minutes.
Add okra, then cook for 6 to 8 minutes. Garnish with tomato and cilantro.

 * Serve the bhindi bhaji with rice, naan or pita bread.




CHILLI PANEER

Ingredients of this recipe:

-350 gms Paneer How to make paneer
-2 tsp Salt
-1 Egg
-1/2 cup Corn Flour
-1 tsp Ginger-Garlic Paste
-2 cups Coarsely Chopped Onions
-2 tbsp Sliced Green Chillies
-1 tbsp Soya Sauce
-2 tbsp Vinegar
-1/4 tsp Ajinomoto
-Oil for frying
-Little Water

Method to make this recipe : chilly paneer:


 * Cut the paner into cubes.

 * Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic,
ginger and water to just coat the paneer pieces with the mixture.

 * Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.

 * Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for
half a minute.

 * Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.

 * Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.




DUM ALOO

Ingredients for dhum aloo:

-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

Method to make this recipe : 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.




LAUKI KE KOFTE

Ingredients of this recipe:

-For the kofte:
-4 cups (500 gms) Ghiya or Lauki (bottlegourd), peeled and grated
-1/2 tsp Ginger paste
-1/2 tsp Sendha namak (rock salt)
-1/2 tsp Kali mirch, pissi (black pepper powder)
-2 tbsp Singhare ka atta (waterchestnut flour)
-Oil for deep-frying
-For the gravy:
-2 tbsp Ghee (clarified butter)
-1 tsp Jeera (cumin seeds)
-1 tsp Ginger, finely chopped
-1/4cup (50 gms) Dahi (yogurt), beaten smooth
-1/4 cup Khus-khus (poppy seeds) soaked in milk for 1/2 hour
-1 1/2 tsp Dhania (coriander) powder
-1 1/2 tsp Sendha namak (rock salt)
-1/4 tsp Chilli powder
-Hara dhania (green coriander), chopped for garnishing

Method to make this recipe : lauki ke kofte:


 * Squeeze water out of the ghiya; mix in salt, ginger and black p
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