Sanjeev Veg

Vegetarian Dishes – Contents Item Hara Alu Paneer Know How Shaam Savera Baghare Baingan Adraki Mushroom Peshawari Chana Malai Kofta Punjabi Kadhi Kadhai Paneer Gobhi Mussalam Aloo Dumwale Stuffed Baingan Palak Paneer Baingan Bharta Stuffed Bhindi Palak Aloo Paneer Pasanda Navaratan Korma Dahi Baingan Moglai Potatoes Stuffed Tomatoes Tandoori Gobi Cauliflower Peas Curry / Flower Vatanu Shak Mixed bitter vegetable curry / Shukto Potatoes in poppy seeds / Aloo Posto Shahi Curry Baked Vegetable Potpourri Sindhi Kadhi Mirchi ka Salan Sarsaon ka Saag Amritsari Aloo Methi Corn Malai Cauliflower Peas Curry / Flower Vatanu Shak

Description Potato slices cooked in a spicy green masala Chef Kapoor's signature recipe. Spinach dumplings stuffed with paneer and served in a tomato and honey gravy. Tiny brinjals, halved and cooked with a choice of spices bringing out it's own aroma. Stir fried fresh mushrooms with a herbal difference - created by a generous use of ginger. A kabuli lentil treat. Creamy curried vegetable dumplings. North Indian yogurt curry with gramflour dumplings. Paneer cooked with lots of Red chilies and flavoured with coriander. Whole cauliflower baked in a spicy gravy. Tiny whole potatoes cooked in a mildly spiced yogurt gravy. Brinjals cooked in tamarind paste. A typical North-Indian dish made from Spinach and Paneer. A classic preparation of roasted brinjal, sautéd with onions, tomatoes & green chilies. A vegetarian delight - lady fingers stuffed with a blend of masalas. A quick & easy preparation of fried potatoes cooked with spinach. Stuffed fried paneer pieces dipped in tomato & cashew gravy. An elaborate preparation of several vegetables in rich white gravy. Deep fried brinjals cooked in a mixture of curd and onions. An exotic creamy preparation of potatoes. Tomatoes baked with a rich filling. Rich preparation of cauliflower in tomato-onion-cream mixture. A popular vegetable preparation of cauliflower and green peas. A speciality of Bengal ! It is bitter in taste. Bitterness implies blood purifying qualities. A delicious combination of potatoes with poppy seeds. A medley of vegetables in tomato puree. A preparation of vegetables in tomato gravy. A healthy treat! A speciality of the West. A combination of kokum and several vegetables. A tangy preparation of chillies and tamarind. Leaves of the mustard plant - cooked with spices in pure ghee - A December favourite of the people of Punjab Potatoes in a tomato gravy - cooked in the delicious classic style of the people of Amritsar. A variation of the popular Muter Methi Malai - Corn cooked with fenugreek leaves and cream is for those preferring a slightly sweet taste in food. A popular vegetable preparation of cauliflower and green peas. 1

Item Mixed bitter vegetable curry / Shukto Potatoes in poppy seeds / Aloo Posto Shahi Curry Baked Vegetable Potpourri Sindhi Kadhi Mirchi ka Salan Sarsaon ka Saag Amritsari Aloo Methi Corn Malai Stuffed Capsicum Soya Bean Sabji Green Beans with Garlic & Cheese Mushroom Bhagar Methi Aloo Parsi Patrel Karela Basar Dudhi Ja Kofta Aloo Gobi Matki Usal Gatte Ki Sabzi Begun Bhaja Alupulkofi Labra Mughlai Arbi Kandhari Kofta Curry Kesar Gobi Arbi Masala Bhindi Bharvan Nadur Palak Paneer Butter Masala Mushroom & Cheese Bake Capsicum & Paneer Delight Matar Lajawab Creamed Diced Carrots with Green Pepper Matar Methi Malai

Description A speciality of Bengal ! It is bitter in taste. Bitterness implies blood purifying qualities. A delicious combination of potatoes with poppy seeds. A medley of vegetables in tomato puree. A preparation of vegetables in tomato gravy. A healthy treat! A speciality of the West. A combination of kokum and several vegetables. A tangy preparation of chillies and tamarind. Leaves of the mustard plant - cooked with spices in pure ghee - A December favourite of the people of Punjab Potatoes in a tomato gravy - cooked in the delicious classic style of the people of Amritsar. A variation of the popular Muter Methi Malai - Corn cooked with fenugreek leaves and cream is for those preferring a slightly sweet taste in food. Capsicum stuffed with potatoes, green peas & masalas. A highly protein rich dish made of soya bean chunks & seasoned with spices. Tender beans with lemon rinds and topped with grated cheese. Mushroom’s sauted with onions and spices. A simple preparation of potatoes and fenugreek leaves that can be made in a jiffy ! Spicy Arvi leaves rolls, serves as an excellent snack. Fried bitter gourd in a thick masala gravy. Fried dudhi (gourd) dumplings in a thick gravy. A tasty dish made from potatoes and cauliflower. Lightly seasoned sprouted beans garnished with coconut and coriander leaves. Boiled gram flour discs cooked in a thick garam masala gravy. Brinijal slices seasoned with turmeric and deep fried. Cauliflower & potatoes cooked in a thick garam masala gravy. A delicious dish made of mixed vegetables cooked in an array of seasonings. Fried arbi in a rich masala preparation. An unusual preparation of sweet potato in cashew & khus-khus paste. Cauliflower florets cooked in badam and saffron paste. Boiled or fried yam cooked in a thick masala gravy. Lady fingers stuffed with masala & stir fried with onions. A simple but tasty dish made of lotus roots & spinach. Capsicum, onions etc sauted` in butter and cooked with paneer cubes in a thick masala gravy. A baked mushroom delicacy topped with white sauce & garnished with tomato slices. Paneer & capsicum cooked with sauted` onions. Green peas sauted in powdered masalas & cooked in milk. A main course vegetable dish made of carrots, green pepper cooked in vegetable stock. A very popular vegetable made of a combination of fenugreek leaves, green peas & fresh cream. 2

Item Veg. Jalfarezi Raw Banana Curry Sai Bhaji Stuffed Potatoes White Pumpkin curry Chholar Ghugni Sweet & Sour Baked Beans Matar Mushroom Masala Paneer Jalfrezi Cottage Cheese in Yellow Gravy Pineapple Pachadi Paneer Makhani Paneer Matar Masala Shahi Paneer Sambhar Potatoes Veg Makhanwala Gobhi Korma Alu Potal Rasa Alu Beans Bhaja Bhendi Besara Methi Sag

Description A spicy dish made of mixed vegetables & spices. Raw banana curry seasoned with mustard seeds. A famous Sindhi vegetable delicacy made of spinach & fenugreek leaves. Baked potatoes with a rich stuffing of khoya, raisins, nuts etc. Chunks of white pumpkin cooked in butter milk, spices etc and a touch of grated coconut. Chick peas cooked in a thick masala gravy. Chilled baked beans in a delicious mixture of tomato ketchup, gherkins, mustard powder etc. A mouth-watering vegeterian dish made of mushrooms, peas and masala. A spicy dish made of paneer fingers and capsicum pieces. Paneer cubes cooked in a spicy milk concoction. A sweet & sour dish made of pineapple pieces cooked in coconut. Paneer pieces cooked in tomato and fresh cream gravy. Paneer and green peas cooked slowly in onion-tomato gravy. Paneer fingers cooked in a thick curd-tomato gravy. A simple dish made of small boiled potatoes sauted in powdered masalas. Mixed vegetables sauted with onions and cooked with fresh cream butter, masalas etc. Cauliflower florets cooked in curd with spicy masalas. A delicious Oriya vegetable dish made of snake gourd and potatoes. French beans and potatoes sauteed in oil with masalas. Slit lady fingers cooked in curd with mustard pasted, chili powder, ginger-garlic paste etc. Pureed fenugreek leaves cooked with spices and fried soya bean granules.

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Potatoes, cut into round slices Coriander leaves Green chilies Ginger Garlic Coconut Tamarind Cumin seeds Coriander seeds

4 nos. 1 bunch. 4 nos. 1"piece. 4 cloves. 1 tbsp. As required 1 tsp. 1 tsp.

Turmeric powder Chili powder Salt

½ tsp. To taste To taste

Method: 1.Make a paste by grinding everything except the potatoes. 2.Mix this masalas with the potato slices. 3.Put this in a pan, cover tightly and cook over a low flame with out adding any water. 4.Remove from heat once the potatoes are soft. 5.Serve hot with rotis or chapatis. Spinach Paneer Chopped Garlic Chopped Green Chili Corn Flour Oil for deep frying Salt

600 gms. 125 gms. ½ tsp. 2 tsp. 3 tsp. As per taste

Makhani Sauce Kasoori Methi ½ tsp. Whole Garam Masala 1 tbsp. Butter 50 gms. Tomato Puree 400 gms. Garam Masala Powder ½ tsp. Ginger Paste 1 tbsp. Sugar/Honey 2 tsp. Garlic Paste 1.tbsp. Salt As per taste Red Chili Powder 1 tbsp. Chopped Green Chili 1 tsp. Fresh Cream 100 mls. Method: 1. Wash spinach in plenty of running water to get rid of any dirt, soil or impurities. Blanch spinach in boiling hot water and refresh in cold water. Chop and keep aside. 2. Add chopped green chilies, salt, chopped garlic and corn flour. 3. Mix well and divide into 12 equal portions. 4. Grate Paneer. Add salt and mash well. Divide it into 12 small balls. 5. Take spinach, flatten it on your palm and stuff paneer balls in it. Shape it into a ball (kofta). Deep fry for 5 minutes in moderately hot oil. 4

6. Heat butter in a pan. Add Whole Garam Masala. Let it crackle. Then add Ginger Paste, Garlic Paste and chopped green chilies. Cook for 2 minutes. 7. Add tomato puree, red chili powder, Garam Masala Powder, salt in one cup of water. Bring it to a boil. Reduce heat and simmer for 10 minutes. Add sugar or honey or both and kasoori methi. Stir in fresh cream. 8. Serve koftas cut into halves on top of makhani gravy. Do not boil koftas in the gravy as they are liable to break. Eggplant (small) Sesame seeds Peanuts Cumin powder Dry Red chili whole Chopped onion Tamarind (seedless) Curry leaves Green chili Fenugreek seeds

500 gms 2 tbsps. 3 tbsps. 1 tsp. 2 ½ Cup 30 gms. 8 - 10 nos. 3 ½ tsp.

Turmeric powder Mustard seeds Oil for deep frying Salt

1 tsp. 1 tsp. To taste

Method: 1. Wash and slit the eggplants (Baingan) into quarters without removing the stem. 2. Deep fry in medium hot oil till brown in colour. 3. Lightly roast the peanuts and sesame seeds. Grind peanuts, sesame seeds and red chilies to a smooth paste. Slit green chilies and cut into one inch long pieces. 4. Boil tamarind in 1 cup of water for 5 minutes and strain to get tamarind pulp. 5. Heat oil in a thick bottomed pan. Add mustard and fenugreek seeds. When mustard seeds start to splutter, add curry leaves and chopped onions. Cook till golden brown and add peanuts and sesame paste. Stir constantly. 6. Add turmeric powder, green chilies and cumin powder. Season with salt. Add 2 cups of water, bring it to boil and add tamarind pulp. Add fried eggplants and cook on Dum on a slow flame for 15 minutes. Tip: You can add fresh coconut also. In that case make a paste of grated fresh coconut with peanuts, sesame and red chilies.

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Mushroom Chopped onion Chopped ginger Cumin seeds Chopped tomato Coriander powder Red chili powder Turmeric powder Chopped green chili Chopped green coriander

300 gms. 1 ½ cup 2 tbsp. 1 tsp. ¾ cup 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tbsp.

Garam Masala powder Oil Salt

1 tsp. 2 tbsp. As per taste

Method: 1. Clean and cut mushrooms into quarters. 2. Heat oil in a Kadhai. Add cumin seeds and let it crackle. Add chopped onions and sauté' until light golden brown. Add chopped ginger, green chilies, coriander powder, turmeric powder and salt. Cook for one minute. 3. Add chopped tomatoes and red chili powder and cook till fat leaves the masala. 4. Add mushrooms and cover. Cook for another 10 minutes on a medium flame. Add Garam Masala Powder. 5. Open the lid and cook for 5 minutes on a high flame. Sprinkle chopped green coriander and serve hot. Kabuli chana Chopped onion Garlic paste Ginger paste Bay leaf Chopped tomato Red chili powder Coriander powder Oil Green chili

200 gms. 1 ½ cup 1 tbsp. 1 tbsp. 1 no. ¾ cup 1 tbsp. 2 tbsps. 3 tbsps. 2 no.

Cumin powder Garam Masala powder Anardana powder Salt

1 tsp. 2 tsps. 2 tsps. To taste

Method: 1. Soak Kabuli chana in 5 cups of water overnight. 2. In a pressure cooker or a thick bottomed pan, take 6 cups of water and add the chana. Add salt. Tie tea leaves in a piece of muslin cloth and keep this in the chana. Boil chana until soft and dark in color. Strain and keep aside. 3. Heat oil in a Kadhai. Add bayleaf and chopped onion. Cook until onions are golden brown in color. 4. Add Ginger Paste, Garlic Paste, and green chili cut into quarters length wise. Cook for 1 minute and then add chopped tomatoes, red chili powder, coriander powder and cumin powder. Cook for 10 minutes. 6

5. Add boiled chana, anardana (pomegranate seeds) powder, and 1 cup of water. Cook on a medium flame for 8-10 minutes. 6. Add Garam Masala Powder and salt. Mix well and serve hot. Boiled potatoes Paneer Chopped green chili Raisins Cornflour Oil for deep frying Salt

2 no. 100gms. 1 tsp. 25 gms. ¼ cup As per taste

Gravy Boiled onion paste Garlic paste Ginger paste Mawa / Milk powder Fresh cream Turmeric powder

1 cup 1 tbsp. 1 tbsp. ½ cup ½ cup 1 tsp.

Coriander powder Garam Masala powder Tomato puree Red chili powder Oil Salt

1 tsp. 1 tsp. ½ cup 1 tsp. 2 tbsp. As per taste

Method: 1. Grate boiled potatoes and Paneer. Add chopped green chilies, cornflour and salt. Mix well. 2. Divide into 16 equal sized balls. Stuff raisins into them. Deep fry in hot oil until slightly coloured. Keep aside. These are koftas. 3. Heat oil in a Kadhai. Add Boiled Onion Paste and cook for 5 minutes. 4. Add Ginger Paste, Garlic Paste, coriander powder, turmeric powder and salt. Cook for a minute. Add tomato puree and red chili powder and cook on a medium flame for 8-10 minutes. Add Garam Masala Powder. 5. Dissolve mawa/milk powder in 1½ cup of water and add to the gravy. Bring it to a boil and simmer for 5 minutes on a slow flame. Finish with fresh cream. 6. Put koftas in a serving dish and pour hot gravy on top.

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Pakora Gram flour Chopped onion Chopped potato Ajwain Red chili powder Chopped ginger Baking powder Oil for deep frying Salt

1 cup ¼ cup ¼ cup 1 tsp. 1 tsp. 1 tsp. ½ tsp. As per taste

Kadhi Curd (yogurt) Gram flour Dry red chili whole Turmeric powder

1 cup ¼ cup 2 no. 1 tsp.

Asafoetida Fenugreek seeds Oil Salt

A pinch 1 tsp. 2 tbsp. As per taste

Method: 1. Mix all pakora ingredients except oil and add about ½ cup of water. Mix well. 2. Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown. 3. Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water. 4. Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally. 5. Add red chili powder and fried pakoras and again simmer for about 5 minutes. 6. Serve hot with steamed rice. Paneer Sliced onion Bay leaf Dry red chili whole Garlic paste Ginger paste Crushed coriander seeds Tomato puree Red chili powder Garam masala powder Oil Salt

500 gms. 1½ cup 2 nos. 3 nos. 1 tsp. 1 tsp. 2 tsps. ¾ cup 1 tsp. 1 tsp. 2 tsps. To taste

Method: 1. Cut Paneer into triangles and keep aside. 2. Heat oil in a Kadhai, add dry red chili, coriander powder, bayleaf and then add sliced onion, sauté onion till golden brown in color, and crisp. 3. Add Ginger Paste, Garlic Paste, stir and add tomato puree, cook for few minutes. 4. Then add red chili powder, coriander powder and salt mix well. Add ½ cup water if required. 5. Add Paneer and cook until coated with thick gravy. 6. Serve hot, garnished with lightly roasted crushed coriander seeds.. 8

Cauliflower Grated onion Garlic paste Ginger paste Tomato puree Red chili powder Garam masala powder Coriander powder Turmeric powder Melon seed paste Cumin powder Oil Salt

2 no. 1 cup 1 tsp. 1 tsp. ½ cup 1 tsp. 1 tsp. 1 tsp. 2 tsp. ½ cup 1 tsp. 2 tsp. As per taste

Method: 1. Remove stalk from cauliflower. Boil in salted water with 1 teaspoon turmeric powder till half cooked. 2. Heat oil in a Kadhai. Add grated onions and sauté until golden brown in colour. 3. Add Ginger Paste, Garlic Paste, cumin powder, coriander powder, remaining turmeric powder, Garam Masala Powder and salt. Stir for half a minute. Add tomato puree and cook till fat leaves the masala. 4. Add melon seeds paste dissolved in 1 cup of water. Bring it to a boil. 5. Add ½ boiled cauliflower and cook on Dum for 10 minutes. 6. Serve hot garnished with chopped green coriander and melon seeds.

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Small potatoes Boiled onion paste Garlic paste Ginger paste Tomato puree Red chili powder Coriander powder Turmeric powder Kasoori methi Garam masala powder Fresh cream Cashewnut paste Curd (Yogurt) Oil Salt

500 gms. 1 cup 1 tsp. 1 tsp. ½ cup 1 tsp. 1 tsp. 1 tsp. 1 tsp. 1 tsp. 50 ml. 1 tsp. ½ cup 2 tsp. As per taste

Method: 1. Peel, wash and prick potatoes with a fork. Deep fry in moderate hot oil until potatoes are golden brown in color. Keep aside. 2. Heat oil in a patila. Add Boiled Onion Paste and cook on a high flame, stirring continuously until onion paste changes color to light brown. 3. Add Cashewnut Paste and beaten Curd/Yogurt, mix well. 4. Add Ginger Paste and Garlic Paste, stir for half a minute and then add red chili powder, coriander powder, and turmeric powder. Stir for a few seconds. Add tomato puree and cook on a medium flame for 3 minutes. 5. Add 2 ½ cups of water. Bring it to a boil and add fried potatoes. Season with salt. Reduce flame and add Garam Masala Powder and kasoori methi. 6. Cook on Dum for ten minutes on a slow flame. 7. Finish with fresh cream and serve hot. Small tender brinjals Onions Garlic Coriander leaves Red chilies Jaggery Oil Tamarind Coriander seeds, lightly roasted Cumin seeds, lightly roasted Salt

600 gms. 4 nos. 6-7 cloves 2 tbsps. 7-8 1 walnut size 2 tbsps. 1 lemon size 2 tbsps. ½ tsp. To taste

Method: 1. Grind together one quarter of the tamarind, chilies, coriander and cumin seeds to a paste. 2. Toast the onion on low flame till charred. Remove burnt skin and grind onions to a smooth paste. Mix with ground Tamarind Pulp. 3. Soak remaining tamarind in one cup water. Keep for half an hour and strain. Add jaggery and simmer to sauce consistency. 10

4. Cut brinjals crosswise, 3/4 towards the stem end. Fill slits with paste. Heat oil lightly, fry brinjals. Place them in the tandoor, pour over the tamarind sauce and cook in the preheated tandoor, covered, for 5 to 7 minutes. Paneer Spinach (palak) Onion Ginger garlic paste Tomato Milk Red chili powder Garam masala Oil

200 gms. 2 bunches 1 no. 1 tsp. 2 nos. ½ cup ½ tsp. ½ tsp. 2 tbsp.+ to fry

Salt

To taste

Method: 1. Pick, wash and boil palak leaves in minimum water for about 8 minutes. 2. Grind boiled palak coarsely. 3. Cut the Paneer into cubes and deep-fry till golden brown. 4. Chop onion. Puree the tomatoes. 5. Add oil in a pan and heat. Add the chopped onions. 6. When the onion turns pinkish in colour, add the Ginger Garlic paste and chili powder. 7. Next add the tomato puree and cook till oil leaves the pan. 8. Now add the Garam Masala Powder and palak. Mix well. 9. Add milk and let it cook till it is of a thick consistency. 10. Add salt. Add the paneer just before serving.

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Brinjals (baingan) Garlic flakes Desi ghee (clarified butter) Cumin seeds Onion Coriander leaves-chopped Ginger-chopped Green chilies,julienned

4nos. (large) 8 100 gms. ½ tsp. 250 gms. 8 gms. 3 cm 4 nos.

Chili powder Turmeric powder Tomatoes - chopped Oil (to brush baigan)

1 tsp. ½ tsp. 350 gms. 1 tbsp.

Method: 1. Brush Brinjals with Ghee. 2. There are three ways to roast: Place it on embers of charcoal on an angeethi or tandoor and roast, turning at regular intervals, until the skin becomes black. 3. Skewering and roasting, as above, in a tandoor on low heat. Or, over low heat on a gas range, also as above. 4. Remove and transfer to a pan full of water, cool, peel the blackened skin and mash the flesh. 5. Heat ghee in a Kadhai, add cumin seeds and stir over medium heat until they crackle. 6. Add onions, and sauté until transparent. 7. Then add ginger and green chilies, sauté for a few seconds, add baingan, chili powder and turmeric powder and stir-fry until the ghee floats on top. 8. Add tomatoes and salt, and stir-fry until the ghee floats on top. 9. Remove and adjust the seasoning. 10.Remove to a serving dish, garnish with coriander leaves and serve. Lady fingers (Okra) Red Chili powder Coriander powder (dhania) Cumin powder (jeera) Turmeric powder (haldi) Dried Mango powder Sliced onion (thick) Oil Salt

500 gms. 2 tbsps. 2 tbsps. 2 tbsps. 1 tsp. 2 tbsps. 1½ cups 2 tbsps. To taste

Method: 1. Clean, wash and wipe lady fingers absolutely dry. Remove half a centimeter form both ends. Slit from one side and keep aside. 2. Mix red chili powder, coriander powder, cumin powder, dry mango powder, turmeric powder and salt. 3. Stuff the lady fingers with the above masala. Keep the left over stuffing masala separately. 4. Heat oil in a Kadhai. Add sliced onions and cook for half a minute. Add stuffed lady fingers. Cook covered on a slow flame. Stir occassionally. 12

5. Add rest of the dry masala when lady fingers is almost cooked. 6. Cook covered on a slow flame till lady fingers is fully cooked and tender. 7. Note - Ensure that you do not add any water to this vegetable. 8.Garnish with fried finger chips. Potatoes Onion, medium Tomato, medium Spinach (palak), medium size bunches Ginger garlic paste Cumin powder (jeera) Red chili powder Coriander powder (dhania)

2 nos. 1 no. 2 nos. 2 nos.

Turmeric (haldi) Oil

¼ tsp. 3 tbsp.+ for frying To taste

Salt

1 tbsp. ½ tsp. ½ tsp. ¼ tsp.

Method: 1. Pick, wash and cut palak. Cut the onions and tomatoes. 2. Peel potatoes, cut into cubes and fry them in hot oil till golden brown. Keep aside 3. Heat oil in a pan. Add onions and sauté till pink. Add jeera, dhania, red chili powder, haldi and ginger garlic paste. Mix well. 4. Now add cut tomatoes and cook till oil leaves the side of the pan. 5. Add the palak leaves and salt and cook for 12 - 15 minutes on a low flame. 6. When done, add fried potatoes cubes and mix well. 7. Serve hot.

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Paneer Chopped Cashewnuts Chopped Raisins Cornflour Bay leaf Whole Garam masala Chopped green chili Garlic paste Ginger paste Red chili powder

400 gms. 50 gms 25 gms ½ cup 1 No. 1 tbsp. 1 tbsp. 1 tbsp. 1 tbsp. 1 tsp.

Boiled Onion paste Cashewnut paste Tomato puree

½ cup 2 tbsp. 2 cups

Sugar Oil Oil

Green cardamom powder Fresh cream

1 tsp. ½ cup

Salt

1 tbsp. 2 tbsp. For deep frying As per taste

Method: 1. Cut Paneer into ¼ inch thick slices of 1½ inch by 1½ inch size. 2. Mix chopped cashewnut, raisins, and 100 gms mashed paneer. Season with salt .Stuff this mixture between 2 slices of paneer. 3. Prepare a thick cornflour batter and dip stuffed paneer pieces in the batter and then deep fry in moderate hot oil till crisp . Remove and keep aside. 4. Heat oil in a Kadhai. Add bayleaf and Whole Garam Masala. Add Boiled Onion Paste. Cook for 2 minutes. 5. Add chopped green chilies, Ginger Paste, Garlic Paste and red chili powder. Cook for a minute. 6. Add tomato puree and bring to boil. Add Cashewnut Paste dissolved in a little water. Cook for 5 minutes. Stir constantly. Add salt and green cardamom powder. 7. Add one cup water and sugar. Bring to boil. Finish with fresh cream and fried stuffed paneer pieces. Serve hot. Carrots Cauliflower French Beans Green peas, shelled Mushroom Paneer Potatoes Cashewnuts Raisins Boiled Onion Paste

75 gms. 75 gms. 75 gms. 75 gms. 50 gms. 75 gms. 100 gms. 25 gms. 25 gms. 1 cup

Cashewnut paste Curd/Yogurt Fresh Cream Ginger paste Garlic paste Phool Makhana (Optional)

½ cup ½ cup ½ cup 1 tbsp. 1 tbsp. 30 gms.

Whole Garam Masala Chopped green chilies Oil Salt

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1 tsp. 2 tsp. 2 tbsp. As per taste.

Method: 1. Peel carrots and potatoes, cut into small dices. 2. Cut cauliflower into florets. 3. String French beans and cut into small dices. 4. Boil carrot, cauliflower, French beans, potatoes and green peas in boiling salted water till done and then refresh in cold water. 5. Cut Paneer into ½ inch dice. 6. Deep fry phool makhana lightly in moderate hot oil. 7. Heat oil in a Kadhai. Add Whole Garam Masala. When it begins to crackle, add Boiled Onion Paste. Cook till onions are golden brown. Add Ginger Paste, Garlic Paste and stir well. 8. Add chopped green chilies and Cashewnut Paste. Cook on a slow flame for five minutes. 9.Add mushroom and boiled vegetables. Cook for 2-3 minutes, add salt and ¾ cup water. 10.. Add the fried phool makhana, cashewnuts, raisins and paneer pieces. Stir and cook for ½ minute. 11. Bring to a boil and finish with fresh cream. Brinjal (baingan)

½ kg.

Methi seeds Fennel (saunf) Kalonji Mustard seeds Cumin seeds (jeera) Green chilies, chopped Onion, chopped Ginger-garlic paste Curd/Yogurt Maida Curry leaves Ghee Coriander seeds

½ tsp. 1½ tsp. ½ tsp. ½ tsp. ½ tsp. 1 tsp. 2 nos. 1 tsp. 1 cup 1 tbsp. 8-10 nos. 1 tbsp. 1tsp.

Turmeric powder Chili powder Oil Lime juice Salt

1 tsp. ½ tsp. To fry 2 tbsps. To taste

Method: 1. Chop the brinjal, add salt, turmeric powder, black pepper powder, and lime juice. Mix thoroughly. 2. Add some ginger-garlic paste and leave it to marinate for 20-30 minutes. 3. Fry the brinjal in preheated oil separately. For the gravy 1. Heat some Ghee in a pan. 2. Add curry leaves and finely chopped onions and cook it well. 3. Add methi seeds, mustard seeds, kalonji, and saunf to the ghee to make the Tadka . 15

3. In a bowl mix some maida thoroughly with Curd/Yogurt. 4. Add turmeric powder and salt to the onion mixture. 5. Lower the flame and add in the curd mixture and some water. 6. Cook till a boil and add in the deep fried brinjals. 7. Serve hot. New potatoes/small old potatoes 10-12 nos.

Cloves Poppy seeds Green cardamoms Green chilies Fresh root ginger,grated Garlic Natural yogurt Ghee Grated onions Ground coriander Ground cumin Chili powder Turmeric

4 nos. 2-3 tsp. 2 nos. 2 nos. 1 cm./ ½" 3 cloves 150 ml. 50 gms. 2 nos. 1 tsp. 1 tsp. 1 tsp. ¼ tsp.

Water Peas Single cream Sugar Salt

450 ml. 100 gms. 2 tbsp. ½ tsp. To taste

Method: 1. Scrub, scrape or peel the potatoes, then prick them thoroughly using a cocktail stick. Place the potatoes in a basin, cover with cold water and allow to soak for about 10 minutes. 2. Grind the cloves, poppy seeds, cardamoms, chilies, ginger and garlic to a paste. 3. Drain the potatoes, then mix them with the Curd/Yogurt, paste and salt. Allow to stand for 1 hour. 4. Melt the Ghee in a heavy-based saucepan and fry the grated onion in it for a few minutes. Add the coriander, cumin, chili powder and turmeric.Continue to fry for 2-3 minutes. 5. Stir in the potato mixture and water, heat to simmering point and cook, uncovered, until the potatoes are tender. This should take about 15-20 minutes. 6. Add the peas, cream and sugar, stir well and cook for a few minutes until the peas are tender, then serve hot. Note: If you like, you can first fry the potatoes in ghee until golden brown all over.

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Large tomatoes Potatoes Onion,finely chopped Chopped coriander leaves Salt & pepper Ghee or oil Cumin seeds

500 gms. 150 gms. 1 1 tbsp. 1 tbsp. 1 tsp.

Method: 1. Wash the tomatoes, pat them dry and cut in halves. With a sharp knife, core the cut halves and scoop out the pulp and preserve. Sprinkle the tomato shells with half a teaspoon salt and place them upside down for 10 minutes. 2. Peel and dice potatoes. Keep aside. 3. Fry the chopped onion in Ghee. Add potatoes, salt, pepper, cover and cook on low heat for 5 to 7 minutes till tender. 4. Add reserved tomato pulp and cook to dry consistency. Remove from heat and add chopped coriander. 5. Fill tomato shells with the potato mixture,place on wire mesh brushed with oil and bake in the tandoor for 4 to 5 minutes. Cauliflower (medium size) Cummin seeds Coriander seeds Thick cream, well mixed Garam Masala Powder Onion (medium size) Ginger Small tomatoes skinned & chopped Red chilies Coriander leaves Oil or ghee Salt

1 no. 1 tsp. 1 tsp. ½ cup 1 tsp. 1 1 cm. 3 nos. 2 nos. 1 tbsp. 6 tbsps. To taste

Method: 1. Grind onion, ginger, red chilies, cumin seeds and coriander seeds to a smooth paste. Lightly steam cauliflower and fry in a Kadhai till golden. Take out. 2. Take 2 tbsps. of the used oil for further cooking. 3. Stir-fry ground paste in used oil with sprinkling of water till pale gold, add tomatoes, reduce heat, cover and occasionally stir. Cook for 4 to 5 minutes. 4. Place the fried cauliflower in the tandoor pan / preheated oven.Pour on the tomato-onion mixture, smear with cream. Cover the tandoor for about 15 to 20 minutes. 5. Serve on a platter, pour the sauce over it and sprinkle on top with Garam Masala Powder and freshly chopped coriander leaves.

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Cauliflower Green peas Green chilies Mustard seeds Cummin-coriander (powder) Turmeric powder Chili powder Oil Coriander leaves Oil Turmeric Powder Soda bicarbonate Salt

750 gms. 150 gms. 3 nos. 1/2 tsp. 1/2 tsp. 1/2 tsp. 1/2 tsp. 3 tbsps. 1/4 cup 1 tbsp. 1 tsp. A pinch To taste

Method: 1.Heat the oil in a kadhai and add mustard seeds. 2.Once they start crackling, add green chilies. 3. After a minute, add drained cauliflower florets and salt. 4. Lower the flame and cover with the lid and keep stirring frequently. 5.Add the boiled peas when the cauliflower is almost cooked. 6.Then add turmeric, chili and cummin-coriander powder and fry over a high flame for 3 minutes. Preparation : 1.The cauliflower : Wash the cauliflower and cut into small pieces. Soak in water and drain. 2.The green peas : Shell and cook with a pinch of soda bicarbonate and salt. Do not over-cook the peas. 3.The green chilies : Wash and slit in centre. 4.The coriander leaves : Wash and finely chop.

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Vegetables 500 gms. eg. potato, parwal, green banana, spinach, brinjal, bitter gourd (cut into thumb -sized cubes) Oil 1/2 tbsp. Panch Phoron (ground into paste) 1 tsp. Ginger (ground into paste) 1/2 piece Aniseed (ground into paste) 1/2 tsp. Sugar pinch Milk mixed with flour 1 tsp. Salt to taste Method: 1. Heat oil till it smokes. Remove from fire. 2. Fry Panch Phoron till it sputters. 3. Add cubed vegetables, and stir lightly. 4. Add one cup water, salt and sugar,cover and simmer till vegetables are cooked. 5. Add ginger-aniseed ground paste and stir. 6. To thicken gravy add milk-flour mixture and keep stirring. Cook for 2-3 minutes. Serve hot. Potatoes Green Chilies Turmeric Powder Red Chilli Powder Poppy seeds (ground to paste) Cumin Seeds Oil Salt

200 gms. 4 nos. 1 tsp. 1 tsp. 5 tbsp. 1/2 tsp. 3 tbsp To taste

Method: 1. Heat oil till it smokes. Remove from fire and let it cool. 2. Heat the cooled oil in a pan and fry cumin seeds till they sputter. 3. Add green chillies,potatoes, turmeric, chilli powder and salt. 4. Cook on a medium flame. 5.Add poppy seeds and stir. 6. Then add 1cup water and simmer till water is absorbed and potatoes are tender. 7. Cook till it forms a thick gravy.

19

Large tomatoes Finely chopped mix boiled vegetables (french beans, carrots,cauliflower) Sugar Oil Salt To be ground into a paste Large onion Coriander seeds Cumin seeds Khus-khus Aniseed Ginger piece Green chilies Cardamoms

3 nos. 100 gms. 1/2 tsp. 1 tbsp. to taste 1 no. 1 tbsp. 1 tbsp. 1 tbsp. 2 tsp. 1/2 inch 2 nos. 3 nos.

Cloves Cinnamon sticks

3 nos. 1 no.

Method: 1. Chop the tomatoes. Add 1 1/2 teacups of water and cook until soft. 2. Pass through a sieve to make a tomato puree. 3. Heat the oil and fry the paste for 2 to 3 minutes until light brown. 4. Add the tomato puree, vegetables, sugar and salt. 5. Serve hot with tandoori rotis. Chopped mixed boiled vegetables 2 cups (french beans, carrots, cauliflower) Onions,chopped 2 nos. Capsicum,chopped 4 nos. Tomatoes,chopped 2 nos. Chili powder 1/2 to 1tsp. Garam masala A pinch Coriander 2 tbsps. Paneer grated 4 tbsps. (plus little extra for topping) Tomato gravy 1 1/2 cups Oil 4 tsps. Salt 1 tsp. Method: 1. Heat the oil and fry the onions for 1/2 minute. 2. Add the capsicum and tomatoes and fry again for 2 minutes. 3. Add the vegetables, chili powder, garam masala, coriander and salt and cook for a few minutes. 4. Spread the tomato gravy on top and sprinkle a little grated paneer over it. 5. Bake in a hot oven at 200 C for 10 minutes. 6. Serve hot.

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Tuvar dal Tomatoes Green chili Ginger Besan Red chili powder Haldi Gawar Drumstick Cauliflower

3 tbsps. 6 nos. 2 nos. 1" peice 3 tbsp. 1/2 tsp. 1/2 tsp. 50 gms. 2 nos. 100 gms.

Lady finger Potato Kokum Pudina leaves Rai

10 nos. 1 no. 4 or 5 nos. A few 1 tsp.

Hing Kadhi patta Coriander Oil Salt

1/2 tsp. A few A few 6 tbsps. To taste

Method: 1. Pressure cook tuvar dal and tomatoes for 10 minutes in 2 glasses of water, cool, puree and strain it. 2. Cut ginger and green chili very finely, peel and cut drumstick in about 3" peices, cut cauliflower in small florets. 3. Snip the corners of lady finger and make a cut lengthwise, snip edged of gawar and keep it whole, peel and cut potato into small cubes. 4. In a big container heat 4 tbsps. of oil, add 3 heaped tbsps. of besan and fry on low heat. 5. Once it changes colour add finely cut ginger and green chili. 6. After that put red chili powder and haldi, put 4 glasses of water and bring to boil. 7. When it starts boiling add gawar and drumsticks and lower the heat. 8. After ten minutes add cauliflower, potatoes and lady fingers, let it boil for twenty minutes. 9. Finally add pudina, coriander leaves, kokum and salt. 10.Take 2 tbsps. oil, heat it, put rai, let it crackle, add curry patta and hing and pour it over the curry, let it boil together for fifteen minutes. 11.Serve hot.

21

Chilies (boiled in salted water till 250 gms. colour changes and drained) Onion (sliced fine) 1 no. Dessicated dry coconut 1 tbsp. Chironji 1 tsp. Til 1 1/2 tsp. Dhania powder 1 tsp. Jeera 1 tsp. Ginger-garlic paste 2 tsps. Chili powder 1/2 tsp. Haldi 1/4 tsp. Curry patta A few Walnut sized tamarind (dissolved 1 no. in 1 1/2 cups water Oil 3 tbsps. Salt To taste Method: 1. Lightly roast and grind the following to a paste -til, chironji and coconut. 2. Add dhania powder, chili powder and haldi. 3. Heat oil and add the jeera, allow it to splutter. 4. Then add the masala paste and ginger-garlic paste and fry till oil separates. 5. Add the drained chilies, curry patta, fry a little. 6. Pour in the tamarind water, adding salt to taste. 7. Simmer till the gravy is thick and oil floats to the top. 8. Serve with biryani. Mustard greens, cleaned & chopped Asafoetida Onion, small, minced Ginger, minced Garlic, minced Makai flour Turmeric powder Tomato, large, blanched & diced Chili powder Salt

2 bunches A pinch 1 no. 1"piece 2 flakes 1 tsp. 1/2 tsp. 1no. To taste To taste

Method: 1. Heat 6 tablespoons Ghee, put in asafoetida, then add all the spices, mustard, tomato and salt. 2. Cover tightly and cook till tender. 3. Mash to a very fine paste. 4. Blend flour with 2 tablespoons water and put in. 5. Keep on stirring till the saag turns dry. 6. Heat 2 tablespoons ghee and toss in ginger, garlic and onion and fry till soft. 7. Mix in and serve hot.

22

Potatoes Tomatoes Saunf Kalonji Methi seeds Red chili powder Haldi Coriander leaves Kadhi Patta Oil Salt

5 nos. 3 nos. 1 tsp. 1/2 tsp. 1/4 tsp. 1/2 tsp. 1/4 tsp. A bunch 8 to 10 nos. 5 tbsps. To taste

Method: 1. Puree tomatoes. 2. Boil potatoes, cut 3 potatoes into big pieces and coarsely mash the rest. 3. In a pan heat oil, put saunf, methi seeds, kalonji, red chili powder, haldi and kadhi patta. 4. Stir fry for a while. Add pureed tomatoes, keep stirring until it dries up a bit and then put all the potatoes. Mix well. 5. Add 4 cups of water, bring to boil. 6. Add salt and corriander leaves, let it boil for ten minutes. 7. Serve hot with puris.

23

Methi leaves Sweet Corn Chopped onions Fresh cream/malai Red Chili powder Cinnamon powder Amchur Ginger garlic paste Oil Salt

250 gms. 1cup. 1/2 cup 1/2 cup 1 tsp. 1/4 tsp. 1/2 tsp. 2 tsps. 11/2 tbsp. To taste

Method: 1. Wash methi leaves thoroughly. You may apply some salt and keep it for some time before washing. Chop methi leaves roughly. 2. Heat oil in a pan, add chopped onions and cook till they are transluscent. Add ginger garlic paste and methi leaves. Cook uncovered for about 6-7 minutes. 3. Add red chili powder and sweet corn. Cook for 3-4 minutes. Add amchur and stir. 4. Finish by adding cinnamon powder and fresh cream. Tip: Replace corn with equal amount of boiled peas to make Matar Methi Malai! Brinjals Onions,finely chopped Red Chilies Coriander seeds Cumin seeds Fenugreek(methi)seeds Turmeric powder Grated Coconut Mustard seeds Curry leaves

450 gms. 3 nos. 8 nos. 2 tsps. 1/2 tsp. 1/2 tsp. 1/2 tsp. 115 gms. 1/2 tsp. 2 sprigs.

Tamarind

Marble-size ball.

Oil for frying Salt

3 tbsps. To taste

Method: 1. Heat one tbsp. oil and fry the red chilies, coriander seeds, cummin seeds and fenugreek seeds lightly. 2. Remove from oil and grind along with turmeric powder, tamarind and salt. 3. When well ground, add the coconut and grind to a fine paste. 4. Slit the brinjals into 4 pieces up to 3/4th of their length and immerse in water. 5. Stuff the brinjals with 3/4th of the ground masala paste. 6. Heat the remaining oil in a shallow pan and season with mustard seeds and curry leaves. 7. When the mustard seeds crackle, add the chopped onion and fry till golden brown. 8. Place the brinjals in the pan and add the remaining masala paste. Saute lightly and add a little water. 9. Cover and cook on low heat, turning the brinjals occasionally to ensure even cooking. 10. When the brinjals are cooked and the gravy is thick, remove from heat. 11. Serve garnished with grated coconut and chopped coriander leaves.

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Alu (Arvi) leaves Chuka (sour leafy vegetable) Radish, chopped Chana dal Green chilies, chopped Tamarind

Asafoetida

A bunch A bunch 1 bunch 50 gms. 10-12 nos. A marble sized ball. A marble sized ball. A pinch

Goda masala Cashewnuts, chopped Dry coconut slices Gram flour Fenugreek seeds

5 gms. A handful 50 gms. 2 tbsps. 1 tsp.

Jaggery

Red chilies cut into pieces Cummin seeds Coriander leaves, chopped Oil Salt

3 nos. 1 tsp. 10 gms. As required To taste

Method: 1.Clean and wash alu leaves and chuka leaves. Chop them fine. Clean and chop the radish into roundels. Soak chana dal and groundnuts for one hour. 2. Heat a little oil and add green chilies. Sauté the alu leaves and chuka leaves for 10 minutes. 3. Smash them well. Add chana dal and groundnuts. Cook till done. 4. Add radish roundels and stir well. Extract tamarind pulp and add to the vegetables and also add more water, if required to obtain a thick consistency. Add salt, jaggery, goda masala powder, cashewnuts and 40 gms. Dry coconut slices. 5. Mix gram flour with a little water to a smooth paste and add to the vegetable. 6. Stir well and cook till done. Heat a little oil and season with fenugreek seeds, red chilies and asafoetida. 7. Dry roast the remaining coconut and cummin seeds and grind to a fine paste. Add to the vegetable and cook for five minutes. 8. Serve garnished with coriander leaves.

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Spinach Fenugreek leaves Dill (Suwa Bhaji) Whole moong with skins Green chilies (minced) Tomatoes blanched and diced Ginger Garlic Turmeric powder Onions (minced), small Ground cumin seeds Salt Chili powder

2 bunches 1 bunch 1 bunch 100 gms. 3 nos. 100 gms. 1" piece 3 flakes 1/2 tsp. 2 nos. 1 tsp. To taste To taste

Method: 1. Wash and soak dal in water for a couple of hours. 2. Heat 1 tbsp. ghee and fry onion, ginger and garlic till soft. 3. Put in the rest of the ingredients along with dal and little water. 4. Cover tightly and cook over a low fire till the dal is tender and quite dry. 5. Mix thoroughly with a spoon. 6. Remove from fire and pour 5 tbsp. of ghee over top before serving. Paneer Capsicum Coriander seeds Red chilies whole Green chilies (minced) Kasoori methi (dry fenugreek leaves) Green chilies (chopped) Ginger (chopped) Tomatoes (chopped)

500 gms. 100 gms. 2 tsp. 5 nos. 3 nos. 3/4 tsp.

Coriander (chopped) Ghee

2 tbsp. 3 tbsp.

Salt

To taste

2 tsp. 2 tsp. 4 nos. For the paste : 6 cloves garlic mixed with a little water

Method: 1. Slice the paneer and capsicum into thin long strips. 2. Pound the coriander seeds and red chilies together. 3. Heat the ghee, add the garlic paste and cook on a slow flame for a few seconds. 4. Add the capsicum and pounded spices and cook on a slow flame for 30 seconds. 5. Add the green chilies and ginger and fry again for a few seconds. 6. Add the tomatoes and cook until the ghee comes on top. 7. Add the kasoori methi and salt and fry again for a few seconds. 8. Finally, add the sliced paneer and cook for a few minutes. 9. Sprinkle coriander on the top and serve hot. 26

Milk Peas Onions, large Lemon, large Turmeric powder Chilli powder Coriander seeds Garam masala Ginger Ghee as required Salt

4 cups 400 gms. 2 nos. 1 no. 1 tsp. 1/2 tsp. 1/2 tsp. 1 tsp. 1" piece To taste

Method: 1. Boil the milk twice on a high flame and squeeze the juice of the lemon into it. The whey will separate from the curd. 2. Separate the curd and tie it in a muslin cloth and hang it up all day to allow the water to drain. 3. When dry, place the muslin with the curd under a heavy weight to ensure that all the moisture is squeezed out. This will flatten the curd into a flat round cake when removed from the muslin. 4. Cut the cheese into strips or cubes and deep-fry in hot ghee, remove and keep aside. 5. In a saucepan, heat 2 tablespoons ghee and add chopped onions and ginger. 6. Add the spices, salt and peas and cook, adding a little water, till the peas are tender and a little gravy remains. 7. Add the fried cheese and boil for 5 minutes. 8. Serve hot with chapatis.

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Kabuli chanas Onions,chopped Potatoes Tomatoes Dhania-Jeera powder Chilli powder Amchur powder Garam masala Soda bi-carb Black pepper powder Ghee Salt For garnishing : Slices of tomatoes, chopped ginger, chopped coriander and a few whole green chillies

1 cup 2 nos. 2 nos. 2 nos. 2 tbsps. 2 tbsps. 1 tbsp. 1 tbsp. 1/2 tsp. 1/2 tsp. 3 tbsps. To taste

Method: 1. Soak the channas for at least 6 hours. 2. Add 1/2 tsp. of soda bi-carb and cook in a pressure cooker. 3. Cut the potatoes and tomatoes into big pieces. 4. Heat the ghee in a vessel and fry the potatoes until soft. 5. Remove the potatoes. In the same ghee, add the onions and cook for a little time. 6. Add the dhania-jeera and chilli powder and fry again. 7. Add the boiled channas and salt. 8. After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes. 9. Add the potatoes and tomatoes and cook for 2 minutes. 10.Garnish with coriander, chillies and slices of tomatoes and ginger. Yam Ash gourd Raw bananas Drumsticks Potato Shelled peas Sour curds Turmeric powder Curry leaves Coconut oil Salt PASTE Coconut Green chillies Cummin seeds

150 gms. 150 gms. 2 nos. 2 nos. 1 no. 1/2 cup 1 cup 1/2 tsp. Few 1/4 cup To taste 1/2. 6-7nos. 1 tsp.

Method: 1. Grind together the coconut, green chillies and cummin seeds to make a fine paste, adding very little water.Mix the curd to the ground paste and keep aside. 2. Peel and chop all the vegetables into 3-inch lengths. 28

3. Cook the vegetables separately with very little water in a heavy-bottomed vessel. 4. Mix all the cooked vegetables together with salt and turmeric powder. 5. Add the paste and heat through, taking care to prevent curdling. 6. Add 1/4 cup coconut oil and curry leaves and mix well. Do not heat. 7. Serve hot with rice. Coconut Turmeric powder Chili powder Onion large chopped fine Tamarind concentrated in 1 cup of water Cumin powder Coriander powder Garlic flakes (chopped fine) Green chilies (chopped fine) Oil Salt

1/2 nos. 3/4 tsp. 1 1/2 tsp. 1 no. 1/4 tsp. 1/2 tsp. 1 tsp. 5 nos. 3 nos. 2 tbsp. To taste

Method: 1. Grate and grind coconut very fine. Hand mix the onion, chili garlic and salt. 2. Put oil into a hot saucepan. Add the onion mix, spices, coconut and 1/2 a cup water. 3. Bring to a boil. Cook about 10 minutes more before adding tamarind water. 4. Cook till it has blended. Serve hot with white rice and vegetables.

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Malai beaten Onions chopped Tomatoes (medium) Ginger-Garlic paste Green chilies (slit and cut into 2) Haldi Cashewnuts (fried and chooped) Kothmir chopped Ghee Salt

1 1/2 cups 2 nos. 2 nos. 1 tsp. 4 nos. 100 gms. 1/4 tsp. 1 tbsp. A handful 2 tsp. To taste

Method: 1. Heat ghee and add the chopped onion, ginger-garlic paste, haldi and green chilies and fry till onion is soft. 2. Put in the tomatoes and fry till the ghee separates. 3. Then add the malai and salt to taste. Simmer gently. 4. Serve hot sprinkled with chopped kothmir and chopped cashewnuts. 5. Serve it with roti. Yam Small potatoes Broad Beans (Papdi) Eggplant,small Raw Banana / Plantain Chopped Green Coriander Fresh Coconut Chopped Ginger and Garlic Green chili Red Chili Powder Turmeric Powder Mustard Seeds Asafoetida Oil Salt

100 gms. 6-8 nos. 25-30 nos. 3-4 nos. 2 nos. 1cup 1/2 nos. 1 tbsp. 4 nos. 1 tbsp. 1 tsp. 1 tsp. A pinch 2 tbsps. To taste

Fenugreek Leaves Chopped Ginger Chopped Green Chili Oil

4 tbsp. 1 tsp. 1 tsp. For deep frying To taste

Muthia : Salt Gram Flour 50 gms. Method: 1. Wash, peel and cut potatoes, yam and raw banana into small pieces. 2. Wash brinjals/eggplant and slit them into four without cuting the stem. 3. Make a paste of garlic, green chili and ginger, mix chopped green coriander and keep aside. 4. Mix all the muthiya ingredients and add 1/2 cup water and prepare a stiff dough. Divide into small protions and shape into one inch long rolls with half inch thickness and deep fry in moderate hot oil till golden brown. Drain and keep aside. 5. String beans and cut them into one inch long pieces. 6. Heat oil in a thick bottom shallow pan, add asafoetida and mustard seeds. When mustard seeds start to crackle add ground masala and cut broad beans. Place rest of the vegetables one by one on top of the 30

vegetables so as to form a distinct layer. Top it with salt and turmeric powder. Cook for five minutes on a high flame. 7. Pour one cup of water, cover with a lid and simmer on a very slow flame for 10- 15 minutes. 8. Place fried muthiyas and again simmer for fifteen minutes. Shake the vegetables in-between. 9. Serve hot garnished with grated coconut. Note - Traditionally, Undhiyo is served with a lot of oil floating on top. You may vary quantity of oil as per your liking. Arbi (yam) Tomato puree Ginger paste Cashew paste Ajwain Garam masala powder Turmeric powder Water Oil Salt

500 gms. 75 gms. 15 gms. 25 gms. 1 tsp. 1 tsp. 1/2 tsp. 350 ml. 75 ml. 1 tsp.

For garnish Chopped green coriander and green chilies.

As required

Method: 1.Mix the tomato puree, ginger paste, cashewnut paste, ajwain, garam masala powder, turmeric powder, oil and microwave on high for 3 minutes. 2.Add water, salt and arbi(boiled or fried, stir well and microwave for 8 minutes.) 3.Stir and cook for 3 minutes on high. 4.Garnish with chopped coriander and green chilies.

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Bhindi (lady fingers) Onions Turmeric powder Coriander powder Garam masala powder Dry mango powder Oil Salt

500 gms. 100 gms. 1/2 tsp. 1tsp. 1 tsp. 10 gms. 75 ml. To taste

Method: 1.Slice the onions, clean the bhindi with a damp cloth, cut the heads and slit in the center lengthwise. 2.Mix together turmeric powder, coriander powder, garam masala, dry mango powder and salt. 3.Stuff this masala into the slit bhindi and keep aside. 4.Put oil in an oven-proof dish and microwave on high for 1 minute. 5.Add the onions and microwave for 3 minutes. 6.Mix the bhindi with the onions and microwave for 5 minutes on high. Spinach Lotus root Red chili powder Asafoetida water Turmeric powder Vari masala (spice-cake) Dry ginger powder Oil Salt

1 kg. 1/4 kg. 1 tsp. 1/4 tsp. 1/2 tsp. 1/2 tsp. 1 tsp. 75 ml. 1 tsp.

Method: 1. Clean, wash and chop the spinach coarsely. 2.Scrape well, cut the lotus root into thick rounds and wash. 3.Heat oil and stir fry the lotus stem for 5 minutes, then add the asafoetida water, salt and spinach. 4.Stir-fry well till all the moisture is absorbed, then add red chili powder, turmeric and ginger powder. 5.Add 1 cup of water, cover with a lid and simmer till water almost dries. 6.Sprinkle the crushed vari masala and remove from heat.

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Onions, chopped Ginger, chopped Garlic Milk Tomatoes Paneer, cut into pieces Cashewnuts, broken Methi (fenugreek seeds) Cumin powder (roasted) Red chili powder

2 nos. 1" piece. 6-7 flakes. 100 ml. 4 nos. 250 gms. 1 tbsp. 2 tsps. ¾ tsp. 1 tsp.

Garam masala Sugar Green chili, slit Capsicum, chopped finely Onion, cut into rings

½ tsp. ½ tsp. 1 no. 1 no. 2 nos.

Orange colour Butter Oil Salt

A few drops 2 tbsps. 5 tbsps. To taste

Method: 1.Peel the onions, ginger, garlic and grind to a fine paste. 2.Puree the tomatoes and then cook the onion paste in oil till light brown in colour. 3.Add the chili powder, cook for a few minutes and then add the milk slowly. 4.Now add the coarsely pounded cashewnuts and tomato puree and cook further for a few minutes. 5.Then add the cumin powder, garam masala, salt, sugar and enough water and cook till the oil separates and the gravy becomes thick. 6.Lastly add the fenugreek seeds (methi) and keep aside. 7.In another pan, add the green chilies, capsicum, onions and sauté it in butter for a few minutes. 8.Add these sautéd vegetables, paneer pieces and orange colour to the masala gravy. 9.Keep for few minutes and serve hot with rice or chapati. Mushrooms Peas Broccoli Butter Cheese grated Tomato slices Salt For the white sauce Milk Flour

50 gms. 30 gms. 6-8 sprigs 3 tsps. 1 cup For garnish To taste

Pepper Butter Salt

To taste 2 tbsps. To taste

2 cups 2 tbsps.

Method: To make white sauce: 1. Boil the milk just before making the sauce and let it be warm. 2. Melt the butter, add flour and fry over low heat. 3. Do not let it turn brown, take off from heat and add the hot milk and stir well to avoid fermentation. 4. Add salt and pepper to taste. 33

To make the bake : 1. Sauté the vegetables in 3 tsps. butter till done. 2. Line an oven proof dish, place the cooked vegetables and pour the white sauce over it. 3. Sprinkle the cheese over the white sauce and place in the oven at normal temperature to bake. 4. Serve hot and garnish with tomato slices. Paneer, cubed Onions, sliced thinly Capsicums, sliced thinly Coriander leaves, chopped Pepper Oil Salt

500 gms. 5 nos. 3 nos. As required As required 3 tsps. To taste

Method: 1.Heat oil in a pan and sauté the onions till transparent. 2.Then add the paneer cubes, capsicum, salt & pepper. 3.Stir fry for 5 mins on high flame and garnish with coriander leaves. Green peas Turmeric powder Ginger, peeled & chopped Cumin seeds, ground Pepper powder Garam masala Milk Onions, finely chopped Fresh coriander, for garnish Vegetable oil Salt

½ kg. ¼ tsp. 1½ inch. 2 tsps. 1 tsp. 1 tsp 100 ml. 3 nos. As required 100 ml. 1 tsp.

Method: 1.Heat oil in a kadhai, add turmeric powder & sauté the green peas for a while stirring occasionally. 2.Add the remaining powders and cook for a minute. 3.Now add the milk, stir, cover & simmer on low heat for 10 mins. 4.Then add the onions, cover again & cook for 15 mins. 5.If the peas are not cooked add about 2-3 tbsps of water & cook till soft. 6.Once done garnish with coriander leaves.

34

Carrots, peeled & diced Onion, peeled & chopped Green pepper, chopped coarsely Refined flour Vegetable stock / water Milk Curry powder Black pepper Butter or margarine

8 nos. 1 no. 1/3 cup 3 tbsps. ½ cup ½ cup 1 tsp. 1/8 tsp. 3 tbsps.

Salt

¼ tsp.

Method: 1.Melt butter in a pan, add carrots and onions, cover and cook for 10 minutes over low heat. 2.Add the green pepper, cover and cook for another 2 minutes. 3.Sprinkle the flour, stir well then add the stock, milk, salt, curry powder and black pepper and stir well. 4.Bring the mixture to a simmer stirring constantly. 5.Cover and cook over low heat for 4-5 minutes or until the carrots are done. 6.Serve hot.

35

Methi leaves Green Peas, boiled Chopped onions Fresh cream/malai Ginger garlic paste Amchur (mango powder) Red chili powder Cinnamon powder Oil Salt

250 gms. 1 cup ½ cup ½ cup 2 tsps. ½ tsps. 1 tsp. ¼ tsp. 1½ tbsps. To taste

Method: 1. Wash methi leaves thoroughly and apply some salt and keep it for some time before washing. Chop methi leaves roughly. 2. Heat oil in a pan, add chopped onions and cook till they are translucent. Add ginger garlic paste and methi leaves. Cook uncovered for about 6-7 minutes. 3. Add red chili powder and matar. Cook for 3-4 minutes, then add amchur and stir. 4. Finish by adding cinnamon powder and fresh cream. Mixed boiled vegetables (french beans, green peas, potatoes and carrots) Onions Spring onions Tomatoes, Green chilies Ginger Coriander Tomato ketchup

3 cups

Chili powder Sugar

1 tsp. 1 tsp.

2 nos. 3 nos. 2 nos. 4 nos. ½ " piece 1 tbsp. ½ cup Ghee Salt

3 tbsps. To taste

Method: 1.Chop the onions, spring onions (with stalks), tomatoes, green chilies, ginger and coriander separately. 2.Heat the ghee in a vessel and fry the onions till golden. 3.Now add the tomatoes, chilies, ginger and coriander and fry for at least 2 minutes. 4.Add the tomato ketchup, boiled vegetables, spring onions, chili powder, sugar, salt and a little water and cook for 5 to 10 minutes. 5.Serve Hot.

36

Raw bananas Tamarind Salt For the masala Coconut, grated Red chilies, roasted Coriander seeds, roasted Jeera Turmeric powder Garlic For the Seasoning Mustard seeds Dhana-jeera powder

3 nos. size of ½ lime. To taste ½ no. 6-8 nos. 1 tsp. ¼ tsp. ¼ tsp. 2 flakes 1 tsp. 1 tsp.

Curry leaves Garlic, crushed Red chili Oil

1 sprig 7-8 flakes 1 no. 2 tbsps.

Method: 1.Skin, cut the bananas into medium pieces and soak in water. 2.Cook the banana pieces in tamarind water, salt and 2 cups of water. 3.Grind together the masala ingredients and add the banana pieces and boil for 10-15 minutes. 4.Season with oil, mustard seeds, curry leaves, crushed garlic and red chilies. 5.Serve hot. Spinach Fenugreek Leaves Dil leaves (suwa bhaji) Tomatoes, chopped Potatoes, diced Onion, chopped Ginger, grated Garlic, chopped Split chick peas(chana dal),soaked

50 gms. 50 gms. 25 gms. 2 nos. 2 nos. 1 no. 1 tbsp. 6 flakes 3 tbsps.

Peas ( optional ) Carrot ( optional ) Turmeric powder Dhania-jeera powder

3 tbsps. 1 no. 1/2 tsp. 1 tsp.

Coriander leaves, chopped Water Oil or Ghee Salt

2 tbsps. 150 ml. 3 tbsps. 1 tsp.

Method: 1.Wash and drain the soaked dal. 2.Clean and wash the spinach, fenugreek and dill, discard any hard stems and chop finely. 3.Place together the spinach, dill, fenugreek, tomatoes, potatoes, carrot, peas, onion, salt and turmeric in a pressure cooker with water. 4.Pressure cook on high flame till one whistle and then reduce the flame and cook for 15 minutes. 5.Allow pressure to return to normal before removing the lid. 6.Open the lid and mix thoroughly. 7.Heat oil, fry garlic and ginger, sprinkle dhania-jeera powder and pour it over the vegetable mixture. 8.Simmer for 10 minutes and serve hot garnished with coriander. 37

Potatoes Khoya Almonds, blanched Pistachios, blanched Cashewnuts, blanched Raisins Cumin seeds, ground Turmeric powder Shahjeera, ground Garam Masala

4 nos. 100 gms. 15 gms. 15 gms. 15 gms. 15 gms. 1/2 tsp. 1/2 tsp. 1/2 tsp. 1/2 tsp.

Ginger Tomatoes, big Curd, beaten Milk Coriander leaves, sliced

2" piece 3 nos. 2 tbsps. 2 tbsps. A handful

Onion Chili powder Ghee Salt

1 no. To taste. 2 tbsps. To taste.

Method: 1.Roast khoya to a pink colour and mix the nuts, raisins, garam masala, salt and chili powder and keep aside. 2.Bake or boil the potatoes until almost done, then peel and cut into halves lengthwise. 3.Scoop out some of the inside with a sharp knife and fill each half of the potato with the khoya filling. 4.Then tie the two halves with a thread and keep aside. 5.Grind onion and ginger to a paste, heat 2 tbsps. ghee and fry the ground paste to a golden brown colour. 6.Put the remaining spices and fry briefly, then add the curds, tomatoes and salt and cook till the ghee separates. 7.Add the potatoes and fry carefully for 5 minutes and sprinkle 1 cup water on top. 8.Cover tightly and cook till the potatoes are done, them mix in the hot milk and remove from the fire. 9.Serve hot garnished with chopped coriander leaves.

38

White pumpkin Water Green chilies, cut fine Tamarind Buttermilk, thick Salt For the Masala Coconut grated Jeera For seasoning

½ kg. 3 cups 7-8 nos. Lemon size 1 glass To taste

Coconut oil Mustard seeds

2 tbsps. 1 tsp.

3/4 no. 1 tsp. Curry leaves Red chili

1 sprig 1 no.

Method: 1.Skin and chop the pumpkin into pieces and keep for boiling with water, green chilies, tamarind and salt. 2.Grind the coconut with jeera to a fine paste and add it to the cooked pumpkin. 3.Boil for 10-15 minutes and add the buttermilk and remove from the fire. 4.Season with coconut oil, mustard seeds, curry leaves, red chilies and simmer for 5 minutes. 5.Serve hot with rice, idlis etc. Chick peas, boiled Onion, finely chopped Garlic, minced Ginger, minced Turmeric Cumin, ground Coriander, ground Green chili, minced Tomatoes, chopped Bay leaf

1 ½ cup 2 ½ cups 1 tbsp. 1 tbsp. ½ tsp. 2 tsps. 2 tsps. 1 tsp. ½ cup 1 no.

Vegetable oil Salt

2½ tbsps. ¼ tsp.

Method: 1.Heat oil in a kadhai, add bay leaf, onion and stir fry until brown in colour. 2.Add the the ginger garlic & cook for some time, then add the turmeric, cumin, coriander & chili. 3.Now put the tomatoes and salt, cover and cook over low heat or until the tomatoes become soft. 4.Keep stirring to prevent sticking and add a little water if necessary. 5.Add cooked chick peas & cook for 5 some more time. 6.Take off from the heat and keep aside. 7.Serve hot with puris or luchi.

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Baked beans French dressing Celery, chopped Gherkin, chopped Mustard powder Chili sauce Tomato ketchup Spring onions, sliced Brown sugar Pepper

2 tins 1/2 cup 1 cup 1/4 cup 1 tsp. 2 tbsps. 1/2 cup 1/2 cup 2 tbsps. 1/2 tsp.

Salt

1/2 tsp.

Method: 1.Mix all the above ingredients together and chill. 2.Serve cold garnished with wedges of tomatoes and sprinkled with parsley. Green peas Mushrooms Green cardamom Cinnamon Onions Ginger paste Garlic paste Tomato puree Red chili powder Coriander powder

1½ cups 200 gms. 4 nos. 1" stick. 2 nos. 1 tbsp. 1 tbsp. ½ cup 1 tbsp. 1 tbsp.

Turmeric powder Garam masala powder Cashewnut paste

1 tsp. 1 tsp. ½ cup

Oil Salt

2 tbsps. As required

Method: 1.Clean, wash & cut the mushrooms into medium pieces and peel & chop the onions finely. 2.Sauté green cardamoms, cinnamon stick & chopped onions in oil until golden brown in colour. 3.Then add the ginger garlic paste and cook for ½ a minute. 4.Add tomato puree, red chili powder, coriander powder, turmeric powder, garam masala powder, salt & cook till the oil leaves the masala. 5.Lastly add the cashewnut paste dissolved in 1 cup of water and stir well. 6.Add 1 cup of water, bring it to a boil, then add the green peas & mushrooms. 7.Cook on a high flame for seven to eight minutes or till the green peas are fully cooked. 8.Once done, serve hot with rice or roti.

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Dry red chilies Onions Ginger Green chilies Tomatoes Capsicum Cottage cheese (paneer) Coriander leaves Cumin seeds Red chili powder

2 nos. 2 nos. 2" piece. 1-2 nos. 2 nos. 2 nos. 400 gms. ¼ cup 1 tsp. 1½ tsps.

Turmeric powder Garam masala powder Vinegar

1 tsp. 1 tsp. 1½ tbsps.

Oil Salt

3 tbsps. As required

Method: 1.Break the red chilies into two pieces, peel and chop the onions into thick slices and separate the onion rings. 2.Peel and cut the ginger into pieces, wash & chop the green chilies. 3.Cut the tomato and capsicum into half, remove the seeds and cut them into long slices. 4.Finely chop the coriander leaves and cut the paneer into finger size pieces. 5.Heat oil in a kadai, add cumin seeds and when they change colour, add the halved red chilies. 6.Next add the ginger pieces, sliced onions and sauté for a minute. 7.Add the red chili powder, turmeric powder & stir well. 8.Then mix the capsicum pieces and cook for a few minutes, then add the paneer pieces and toss. 9.Lastly add the salt, vinegar, tomato pieces, garam masala powder & cook for 2-3 minutes. 10.Serve hot, garnished with chopped coriander leaves.

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Cottage cheese Ginger powder Fennel powder Turmeric powder Cloves Garam masala Green cardamoms, crushed Black cardamoms, crushed Bay leaves

1 kg. 2 tsps. 5 tsps. 1½ tsps. 4 nos. 1 tsp. 1 no. 1 tsp. 3 nos.

Milk Water

½ cup 2 cups

Oil Salt

400 ml 1 tsp.

Method: 1.Cut the cottage cheese into cubes and deep fry till golden. 2.Drain and put into a vessel with 2 cups of boiling salted water, ginger, turmeric, fennel powder, cloves, cardamoms and bay leaves. 3.Boil this mixture and while boiling pour in the milk, cover and cook till the gravy is reduced to half. 4.Heat 4 tbsps of oil till sizzling hot and pour over the cheese mixture. 5.Sprinkle garam masala, remove from the heat and serve hot. Pineapple, ripe Jaggery, finely grated Curry leaves Red chilies Coconut, grated Turmeric powder Mustard seeds Cumin seeds Salt

1 no. 250 gms. Few 5 nos. 2 nos. ½ tsp. ½ tsp. 1 tsp. To taste

Method: 1. Peel the pineapple and cut all the eyes carefully and cut into slices. 2. Remove the inside hard portion and dice. 3. Grind coconut, cumin and mustard seeds to a fine paste and grind the red chilies separately. 4. Boil the pineapple in water to which turmeric, chili powder and salt has been added. 5. When the pineapple turns tender put in jaggery and continue to stir till it turns into a syrup. 6. Put in the coconut paste, and curry leaves. 7. Mix well and remove from the fire.

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Tomatoes, chopped Ginger, chopped Paneer, cut into pieces Bay leaf Cardamom, skinned & crushed Chili powder Methi (fenugreek seeds) Sugar Cream

400 gms. ½" piece 250 gms. 1 no. 2 nos. ½ tsp. 1 tsp. 1 tsp. 5 tbsps.

Garam masala Oil Salt

¼ tsp. 4 tbsps. To taste

Method: 1.Heat oil, add the chopped tomatoes, ginger, bay leaf, cardamom, methi and chili powder. 2.Cook covered till the tomatoes turn soft. 3.Cool, grind the tomatoes to a puree and then pass through a sieve. 4.Keep the tomato puree on the fire, then add the salt, garam masala and cook. 5.Add the cream keeping some for the garnish and remove from the fire. 6.Just before serving add the paneer pieces and garnish with beaten cream and coriander leaves. Green peas Onions Ginger Tomatoes Paneer, cut into cubes Big cardamom Cloves Curd, beaten Coriander powder Red chili powder

1 cup 2 nos. 1" piece. 3 nos. 250 gms. 1 no. 2 no. ¼ cup 1 tsp. ¼ tsp.

Garam masala Oil Salt

½ tsp. 5 tbsps. To taste

Method: 1.Blend the onions, tomatoes, ginger, cloves & cardamom to a puree and fry the paneer cubes to a light brown colour. 2.Add the onion puree to the ghee and cook till thick and dry. 3.Cook on a slow flame till the oil separates. 4.Add the curd and cook again till the ghee separates. 5.Now add the red chili powder, coriander powder, green peas and cook for a minute. 6.Add enough water to make a thick gravy and salt to taste. 7.Add the paneer pieces and garam masala once the green peas are cooked. 8.Cook on low a flame till the oil separates, then serve garnished with chopped coriander.

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Onion, chopped Ginger, chopped Green chili, chopped Tomatoes, chopped Big cardamom, crushed Curd, beaten Paneer, cut into cubes Chili powder Garam masala Tomato sauce

1 no. ½" piece 1 no. 4 nos. 2 nos. ¼ cup. 250 gms. ½ tsp. ½ tsp. 1 tbsp.

Milk Ghee Salt

1/3 cup 3 tbsps. 1 tsp.

Method: 1.Add onion, ginger, green chili and cardamom to 2 tbsps. of heated ghee. 2.Sauté until light brown, then add the tomatoes, cover and cook on a low flame for a few minutes. 3.Now add the curd, cook for 2 minutes, remove form heat and blend in a blender with ½ cup of water. 4.Cook the puree in the remaining ghee for a few minutes, then add the salt, chili powder, garam masala, tomato sauce and enough water to make a thick gravy. 5.Cook on a low flame and then keep aside. 6.Just before serving, heat the gravy and add the paneer pieces, milk and serve garnished with grated paneer.

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Small potatoes Turmeric powder Chili powder Curry leaves Sambhar powder Green chilies Oil Salt

1 kg. 1 tsp. 1 tsp. 12 nos. 1 dsp. 6 nos. As required As required

Method: 1.Boil the potatoes, peel and fry them in oil until golden. 2.Heat 2 tbsps of oil, add chopped chilies and curry leaves, fry for 2 minutes. 3.Then add the other spices, salt and potatoes and keep on slow fire for 10 minutes. 4.Serve sprinkled with chopped coriander. French beans, chopped finely Carrots, chopped finely Cauliflower, chopped finely Potatoes, chopped finely Onion, chopped Cumin seeds Tomatoes, peeled & chopped Red chili powder

¼ kg. ¼ kg. ¼ kg. ¼ kg. 1 no. 1 tbsp. 3 nos. 1 tbsp.

Fresh cream Paneer (optional) Red colour

3 tbsps. ¼ kg. As required

Butter Ghee, melted Salt

3 tbsps. ¼ cup To taste

Method: 1.Boil all the chopped vegetables together. 2.Once done, drain the stock and keep aside. 3.Chopped the paneer into medium pieces, fry and keep them aside. 4.In a vessel heat ghee and sauté the chopped onion and cumin seeds till they turn light brown in colour. 5.Next add the tomato pieces and fry till the ghee separates from the onion-tomato mixture. 6.Now add the boiled vegetables with the stock, salt & chili powder. 7.Boil for a while, then add the fresh cream, butter, colour and fried paneer pieces. 8.Boil further for a few minutes so that the vegetables blend with the fresh cream, butter etc. 9.Serve hot decorated with fresh cream.

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Chili Powder Coriander seeds Cumin Seeds Vegetable Oil Curd Cardamom Cloves Garlic Paste Ginger Paste Turmeric

1 tsp. 1 tsp. ½ tsp. ¼ cup ½ cup 1 no. 3 nos. 1½ tsps. 1½ tsps. ¼ tsp.

Cauliflower Poppy seeds (khus khus) Curry Leaves Onions

1 kg. 3 tsps. 10 nos. 1 no.

Tomatoes Coriander Leaves Salt Oil

3 nos. A handful. To taste As required

Method: 1.Powder the cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and keep aside. 2.Clean and cut cauliflower into florets into small pieces. 3.Grind the onion and tomato into a fine paste, mix it with the powders, ginger paste, garlic paste, red chili powder, turmeric, salt, curd and cauliflower florets. 4.In a deep pan heat oil, add curry leaves, coriander leaves and immediately add the cauliflower mixture. 5.Reduce the heat, add a cup of water, stir, cover and cook until the gravy thickens. 6.Serve hot with parathas or roti. Potato, sliced into square 3 nos. Parvals vegetables, cut into round 15 nos. pieces Tomatoes, sliced 2 nos. Onion 1 no. Ginger 1"piece. Garlic 3 cloves Cardamom 2 nos. Cumin seeds 1 tsp. Cinnamon 2 pieces. Cloves Cumin powder Coriander powder Garam masala powder

3-4 nos. 1 tsp. 1 tsp. 1 tsp.

Green Chilies Turmeric powder Oil Salt

As required As required As required To taste

Method: 1.Grind the ginger, garlic, cinnamon, cardamom, cloves, onion with water to a paste. 2.Heat oil in a deep pan, fry the potato and parval pieces till they are cooked. 3.Take oil in another pan, add the cumin seeds to it, when it splutters add the green chilies and the masala paste. 4.Fry this mixture well, then add the turmeric, coriander, cumin and garam masala powder and fry for few minutes. 4.Next add the tomatoes, fry till they become soft, then lastly add the fried potatoes and parval pieces with a little water. 5.Cook this vegetable mixture for about 5-7 mins and then remove from the heat. 46

6.Serve hot. (*Parval is called "Snake gourd" in English) French beans, cut into small pieces Potato, cut small square size pieces Green chili, cut into pieces Ginger, minced Turmeric powder Chili powder Cumin powder Mustard seeds

300 gms.

Cumin seed Oil Salt

½ tsp. As required To taste

2 nos. 1 no. 1"piece. 1 tsp. 1 tsp. ½ tsp. ½ tsp.

Method: 1. Heat oil in a pan, add the mustard and cumin seeds. 2. When the mustard and cumin seeds start spluttering add the chopped green chilies, ginger and fry for a few minutes. 3. Next add the turmeric powder, mix it thoroughly, then add the chopped beans, potato and leave it to cook further. 4.Lastly add the chili powder, cumin powder, salt and cook until the beans change colour. 5. Serve hot. Lady Finger's (okra) Thick curd Mustard paste Tomatoes, cut into pieces Onion, chopped into cubes Panch phutan Curry leaves Gram flour (besan) Turmeric powder Ginger garlic paste

300 gms. 2 cups 2 tbsp. 3 nos. 1 no. 1 tsp. 1 sprig 1 tsp. As required 1 tsp.

Oil Salt

As required To taste

Method: 1.Wash and dry the lady finger, then fry it in little oil and keep aside. 2.Take oil in another vessel, add the panch phutan powder and curry leaves. 3.When they make a crackling noise, add the onions and fry till they turn pink in colour. 4.Next add the tomatoes and cook till the oil separates. 5.In a bowl mix the curd, gram flour, mustard paste, ginger-garlic paste and pour it into the tomato mixture. 6.Let it boil for a while, then add the salt, turmeric, fried lady fingers and boil further. 7.After a few minutes remove from the heat and serve hot. 47

Methi leaves (fenu greek leaves) Tomato, sliced Vadi (soya bean granules) Brinjal, cut into squares Green chilies Dry red chili Mustard seeds Coriander leaves, chopped Oil

2 bunches 3 nos. 7-8 nos. 1no(small) 2 nos 1 no. ½ tsp. As required 2 tsp.

Salt

To taste

Method: 1.Wash and chop the methi leaves and keep it aside. 2.Boil the chopped brinjal in water for 5 mins, then the chopped methi leaves to it with a little salt. 3.Cook for 10 minutes and then remove from heat. 4.Heat a pan and add the tomato slices with little water and mash into a thick paste. 5.Add this tomato mixture to the methi mixture. 6.Fry the vadis in oil and add it to the methi mixture. 7.Heat oil, add the mustard seeds, green chilies, red chili and let them splutter. 8.Add this to the methi mixture, add more salt if required and serve hot garnished with coriander leaves.

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PANEER KNOW HOW 1.There are many types of cheese that are made in India on a small scale but Paneer is the only cheese which can be compared to Western cheese in terms of texture. 2.Good paneer can be made from milk which contains 5 % more fat than normal milk. Therefore, buffalo milk is more suitable for preparing paneer. 3.To coagulate or curdle milk for paneer, add citric acid or lime juice to heated milk. 4.Strain the curdled milk through a muslin cloth and squeeze out all the whey. 5.Chenna is the most popular form of cheese that is prepared in Indian homes and used generously in cooking and confectioneries like rosogullas and sandesh. 6.If you want to cut paneer into a particular shape then place the paneer in a rectangular tray and it will take that shape while setting. In this way it will be easier to cut into squares, triangles etc. 7.Grated paneer can be used to decorate a simple dish and make it look quite tempting or even a paneer burji can make your breafast more lively. 8.Vegetarian cooking looks and tastes a lot more delicious, as the soft colour of paneer heightens the colours of the other ingredients. 9.Paneer not only looks but tastes delicious as well, no wonder it has carved a niche for itself in the vegetarian world.

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