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Sweet Tomato

Friday, July 23rd, 2010

TOMATOES ½ KG
CUMIN SEEDS ½ TSP
GARAM MASALA ½ TSP
RED CHILLI POWDER ½ TSP
SUGAR 2 TSP
VEGETABLE OIL 2 TSP
SALT TO TASTE  

METHOD:
  1. Grind the tomatoes and make sure the puree goes through the sieve.
  2. In a pan heat oil and add cumin seeds.
  3. Now add the grinded puree and all the above spices.
  4. Boil for 5-6 mins.Add sugar and water if required.
  5. Serve hot with rice or chappatis.

Spinach Tomato Curry

Friday, July 23rd, 2010

SPINACH(FINELY CHOPPED) 4 CUP
TOMATO(CHOPPED) 1
GREEN CHILLIES(FINELY CHOPPED) 2-3
OLIVE OIL 2 TSP
TURMERIC POWDER ½ TSP
CUMIN SEEDS 1 TSP
CUMIN POWDER 1 TSP
HING(ASAFOETIDA) 1 PINCH
SALT TO TASTE  

METHOD:
  1. Heat the oil in a pan.Add cumin seeds and asafoetida.
  2. Add spinach,chillies,turmeric powder and salt.
  3. Cover and allow the water released by the spinach to be absorbed.
  4. Add the jeera powder and tomatoes.Stir well.
  5. Cook for 2-3 mins.
  6. Serve hot.

Shahi Paneer

Friday, July 23rd, 2010

PANEER(COTTAGE  CHEESE) 250 GM
BEATEN CURD ¼ CUP
MILK ½ CUP
ONION(CHOPPED INTO STRIPES) 3
TOMATOES(CHOPPED FINELY) 5
GINGER-GARLIC PASTE ½ TSP
GREEN CHILLLIES(FINELY CHOPPED) 1 TSP
CARDAMOMS(CRUSHED) 2-3
RED CHILLI POWDER ½ TSP
GARAM MASALA ½ TSP
TOMATO SAUCE 2 TSP
GHEE OR BUTTER 4 TSP
SALT TO TASTE  

METHOD:
  1. Chop paneer into big cubes.
  2. Heat 2 tsp of ghee and add onion,green chillies,cardamoms and ginger-garlic paste.Fry for 3-4 mins.
  3. Add tomatoes and cover the pan and cook for 7-8 mins.
  4. Add curd and cook for 5 mins and add ½ cup water and allow to cool .
  5. Blend in a mixer till smooth.
  6. Heat remaining ghee,add gravy and other ingredients except milk and paneer.
  7. Boil to get a thick gravy.
  8. Just before serving,heat gravy,add milk and paneer cubes and cook for 3-4 mins.
  9. Granish with chopped coriander and serve with breads.

Potato Mustard Mix

Friday, July 23rd, 2010

POTATO ½ KG
TOMATO 2
MUSTARD SEEDS 1 TSP
DRY RED CHILLIES 3-4
TURMERIC POWDER ¼ TSP
CORIANDER LEAVES(FINELY CHOPPED) 2 TSP
COOKING OIL 3 TSP
SALT TO TASTE  

METHOD:
  1. Peel the potatoes and cut into small pieces.
  2. Grind mustard seeds and red chillies.
  3. Fry potato with oil.Add turmeric powder and salt with two glass of water.
  4. Mix grounded mustard chilly paste.
  5. Add tomatoes pieces and coriander leaves.
  6. Cook for 3-4 mins.
  7. Garnish with coriander leaves and serve hot with chappatis.

Papad Sabji

Friday, July 23rd, 2010

PAPAD(FRIED AND BROKENINTO 222/3 INCH PIECES) 200 GM
YOGHURT 300 GM
GINGER-GARLIC PASTE 3 TSP
GREEN CHILLIES 1 TSP
RED CHILLI POWDER 1 TSP
CUMIN SEEDS 1 TSP
CORIANDER POWDER 2 TSP
GHEE 5 TSP
SALT TO TASTE  

METHOD:
  1. Add cumin seeds to heated oil.
  2. Add ginger garlic paste and all the above spices.
  3. Fry for 3-4 mins .Add the beaten yoghurt and fry for another 2 mins.
  4. Add one cup of water and bring to boil.
  5. Put the papad pieces into the boiling gravy and cook for 5-6 mins.
  6. Garnish with fresh coriander.

Paneer Labadaar

Friday, July 23rd, 2010

PANEER 150 GM
WHITE BUTTER 2 TSP
FRESH CREAM(BEATEN) 25 GM
ONION(CHOPPED) 1
TOMATO(CHOPPED 1
TOMATO PUREE 3 TSP
KASTURI METHI 1 TSP
OIL 2 TSP
GROUND CUMIN SEEDS 1/6 TSP
CHILLI POWDER ½   TSP
CUMIN SEEDS ½ TSP
GARAM MASALA ½ TSP
CAROM SEEDS ¼ TSP
CORIANDER LEAVES(FINELY CHOPPED) 3 TSP
SALT TO TASTE  

METHOD:
  1. In a pan heat oil,add the cumin seeds,carom seeds and add onion to it.
  2. Add tomatoes and stir well for 2-3 mins.
  3. Add tomato puree now and cook for 2-3 mins.
  4. Add all the remaining spices and kasuri methi and cook for 3-4 mins.
  5. Add the paneer cubes and mix well and slowly .
  6. Now put butter and cream over the top and allow to melt.
  7. Cover the lid for 3-4 mins and paneer lababdaar is ready.
  8. Garnish with coriander leaves and serve hot with bread.

Paneer Korma

Friday, July 23rd, 2010

PANEER(GRATED) 500 GM
ONION 3
TOMATO PUREE ½ CUP
FRESH CREAM 1 CUP
GINGER-GARLIC(FINELY CHOPPED) 1 TSP
SUGAR 1 TSP
SALT 1 TSP
GARAM MASALA ½ TSP
RAISINS 8-10
CORIANDER LEAVES(FINALY CHOPPED) 1 TSP

METHOD:
  1. Grate the paneer in grater and onion in a mixer.
  2. In a pan take ghee or butter and heat it.Add raisins and garam masala to it.
  3. Cook for 2-3 secs and add ginger garlic and onions.
  4. Add tomato puree and cook for 2 mins.
  5. Now add paneer and cream.Add salt and sugar.Cook for 2-3 mins.
  6. Garnish with coriander leaves.

Panir Bhurji

Friday, July 23rd, 2010

PANEER 500 GM
ONIONS(FINELY CHOPPED) 2
TOMATOES(FINELY CHOPPED) 3
GREEN CHILLIES(FINELY CHOPPED) 1 TSP
TUMERIC POWDER ½ TSP
RED CHILLI POWDER ½ TSP
CORIANDER POWDER 1 TSP
GARAM MASALA ½ TSP
CUMIN SEEDS ½ TSP
GHEE/OIL 2 TSP
LEMON JUICE 1-2
SALT TO TASTE  

METHOD:
  1. In a pan heat oil and add cumin seeds.
  2. Add chopped onion and fry till golden brown.
  3. Then add chopped tomatoes and green chillies and fry for 4-5 mins.
  4. Add all the above spices to the onions and tomatoes.
  5. Now add paneer and stir well.
  6. Add lemon juice and cook for 4-5 mins.
  7. Serve hot with breads.

Masala Gobhi

Friday, July 23rd, 2010

CAULIFLOWER 2 SMALL
TOMATOES(CHOPPED) 3
CORIANDER POWDER 1 TSP
TURMERIC POWDER ½ TSP
RED CHILLI POWDER ½ TSP
GARAM MASALA ½ TSP
CUMIN SEEDS 1 TSP
CURD(FRESH) 2 TSP
CORIANDER LEAVES 1-2 TSP
SALT TO TASTE  
OIL FOR FRYING AND TADKA  

METHOD:
  1. Cut the cauliflowers into florets.
  2. Deep fry the florets.Keep it aside.
  3. In a another pan,heat oil and add cumin seeds.
  4. Add tomatoes and fry for 3-4 mins.
  5. Now add all the spices to the tomatoes and cook for 5 mins.
  6. Then add fried cauliflower florets and curd.
  7. Cover the lid and prepare till florets are cooked properly.
  8. Add water if required.
  9. Garnish with coriander leaves and serve hot with chappatis.

Kadhai Bhindi

Friday, July 23rd, 2010

BHINDI(LADY FINGER) 250 GM
ONION(SLICED) 1
GREEN CHILLI(FINELY CHOPPED) 1
GRAM FLOUR 1 TSP
RED CHILLI POWDER ½ TSP
CORIANDER POWDER ½ TSP
GARAM MASALA ½ TSP
AMCHUR(MANGO POWDER) ½ TSP
TURMERIC POWDER ½ TSP
CAROM SEEDS(AJWAIN) ½ TSP
SALT TO TASTE  
VEGETABLE OIL AS REQUIRED  

METHOD:
  1. Cut lady finger into long thin slices.
  2. Heat oil in a kadhai or pan and deep fry lady fingers until crisp and golden brown.
  3. Keep the fried lady fingers aside.
  4. In another pan,take two tsp of oil.Add carom seeds and green chillies and fryfor 1-2 mins.
  5. Add sliced onions and fry till golden brown.
  6. Add gram flour and mango powder and sauté for 3-4 mins.
  7. Now finally add fried lady finger and the remaining ingredients and mix well.
  8. Heat for 1-2 mins over a low flame.
  9. Garnish with coriander leaves and serve hot with breads.
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