Dum Aloo

Serving Size: 6 people

Ingredients:

• 10 to 12 small boiled potatoes
  
• 2 teaspoon oil
  
• 1/2 teaspoon turmeric powder
  
• 1 teaspoon red chili powder
  
• 1 teaspoon coriander powder
• 1 teaspoon cumin powder
  
• 1/2 teaspoon garam masala powder
• 2 tablespoon whipping cream
  
• salt to taste

For the gravy :-

• 2 medium onion
  
• 1 big tomato
  
• 1 big spoon grated ginger
  
• 2 green chili's
• 2 to 3 garlic cloves
  
• 2 tablespoon curd
  

Recipe:

1. Take some oil in pan and fry the peeled potato
2. To make the gravy paste grind the onion, tomato, ginger, green chili's, garlic and curd
   
3. Now take some oil in the pan add the gravy paste and fry that well
   
4. To that add turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, whipping cream, salt and continue to fry
   
5. Finally add the fried potatoes and 1/4 cup of water, mix it well and boil this for 10 minutes .
6. Now garnish this with chopped fresh coriander leaves

Methi Mutter Malai

Serving Size: 4 People

Ingredients:

• 11/2 cup of Fenugreek (Methi) leaves , chopped
  
• 3/4 cup green peas, boiled
  
• 1 cup paneer, grated
  
• 1 bay leaves
  
• 1 piece cinnamon
  
• 2 cloves
  
• 2 cardamom
  
• 1/2 teaspoon garlic,chopped
  
• 1/2 teaspoon giner, grated
• 1/4 cup tomato,chopped
  
• 1/4 spinach (palak),puree
• 1/2 teaspoon garam masala
  
• 1/2 teaspoon sugar
  
• 2 tablespoons milk
• 2 tablespoons whipped cream
• 2 teaspoons butter
  
• 2 teaspoons oil
  
• Salt to taste

For white gravy :-

• 1/2 cup onion, sliced
  
• 5 to 6 cashew nuts
  
• 1 piece cinnamon
  
• 2 cloves
  
• 2 green chillies
  

Recipe:

1. For the white gravy, combine all the ingredients said above with 3/4 cup of water and simmer about for 15 minutes.
   
2. Remove and discard the cloves and cinnamon
3. Cool and blend to form a smooth paste . Keep aside
4. Add the Methi leaves to boiling water and simmer for about 2 to 3 minutes
   
5. Drain out the water and keep the Methi aside
6. Heat the butter and oil in a pan add bay leaves, cinnamon, cloves and cardamom to it.
7. Add the methi leaves and saute for 2 to 3 minutes .
8. Also add the ginger and garlic and saute for 2 minutes .
9. Add the tomatoes and saute for 3 to 4 minutes .
10. Finally the white gravy, spinach puree, garam masala, milk, sugar, whipped cream, green peas, paneer and salt, cook till gravy becomes thick .
11. Serve hot
    

Mutter Paneer Butter Masala

Serving Size: 4 people

Ingredients:

• 21/2 cups paneer (cottage cheese), cut into cubes
  
• 1 teaspoon Fenugreek (Methi) seeds
  
• 1/4 cup green peas, boiled
  
• 1/4 cup onions, diced
  
• 2 tablespoons butter
• 1 cup onions, chopped
  
• 1 piece giner
  
• 5 to 6 garlic cloves
  
• 2 tablespoons cashew nuts
• 1 teaspoon red chili powder
• 2 cups fresh tomato puree
• 1 teaspoon cumin (jeera) powder
• 1/2 teaspoon garam masala
  
• 1 tablespoon honey
  
• 1/4 cup milk
  
• 1/4 cup whipped cream
  
• 1 tablespoon oil
  
• salt to taste
  

Recipe:

1. Ground into paste 1 cup chopped onions,1 piece giner, 5 to 6 garlic cloves and 2 tablespoons cashew nuts
   
2. Heat the oil in a pan, add the paste (prepared in #1) and cook till it is light brown in color .
3. Add the red chili powder and tomato puree and cook for a few minutes.
4. Add the cumin (jeera) powder, garam masala and 1/2 cup of water and cook for some time till the oil separates from the masala . Keep aside .
5. In another pan, melt the butter, add the Fenugreek (Methi) seeds and onions cook till the onions are lightly browned .
6. Add this to the tomato gravy, along with the green peas, honey, milk, whipped cream, paneer and salt and allow it to come to a boil .
7. Serve hot with rotis

Hot Artichoke Spread

Serving Size: 6 people

Ingredients:

• 1 can artichoke hearts, drained, chopped
  
• 1 cup grated Parmesan cheese
  
• 1 cup real mayonnaise
  

Recipe:

1. Heat oven to 300 to 350 F
2. Mix all ingredients and keep into baking plate
   
3. Bake 20 minutes or until lightly browned .
4. Serve with tortilla chips
   

Hummus Vegetable Dip

Serving Size: 6 people

Ingredients:

• 1 can chickpeas, rinsed and well drained
• 5 tablespoons lemon juice
• 1/4 cup water
  
• 1/4 cup tahini ( Sesame seed paste )
• 2 tablespoons olive oil
  
• 1 to 2 cloves garlic, sliced
  
• 1/4 teaspoon ground cumin salt and freshly ground black pepper
• Few drops not pepper sauce
  
• Assorted cut up fresh vegetables
  
• Pita bread wedges
  

Recipe:

1. In blender container, place chick peas, 5 tablespoons lemon juice, water, tahini, 2 tablespoons olive oil, garlic and cumin salt process until mixture is thick and creamy.
2. Season to taste with salt, black pepper and hot pepper sauce ,if desired . Adjust consistency with additional water .
3. Transfer to bowl and cover refrigerate at least 1 hour before serving .
4. Serve with vegetables and pita bread .