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

Stuffed Tomatoes

Serving Size: 6 people

Ingredients:

• 10 tomatoes .
• 1 cabbage shredded
• 1/2 tea spoon turmeric powder (Haldi)
• 1 tea spoon cumin powder (Jeera)
• 1 tea spoon coriander powder (Dhainya)
• 2 tea spoon red chilli powder
  
• 2 tea spoon sugar
  
• 4 table spoon chopped fresh coriander leaves
  
• salt to taste
  

Recipe:

1. Apply some salt to shredded cabbage and keep aside for 10 minutes, after that squeeze shredded cabbage to remove water.
2. Put turmeric powder, cumin powder, coriander powder, red chilli powder, salt, and chopped coriander to it .
3. Cut tomatoes from upside remove seeds from inside and stuffed with cabbage .
4. Heat oil in pan and keep tomatoes into and cover with lid for 5 to 10 min .
5. Serve hot
   

Paneer Makhani

Serving Size: 4 people

Ingredients:

• 2 cup paneer
• 2 table spoon fresh curd (Yogurt)
• 3 medium size of tomato
  
• 3 medium size of onion crushed
  
• 1 tea spoon garam masala
  
• 1 tea spoon cumin seed powder (jeera)
• 1 tea spoon coriander seed powder (dhaniya)
• 11/2 tea spoon red chilli powder
  
• 1/4 tea spoon turmeric powder (haldi)
• 1 small cup whipping cream
  
• 2 tea spoon butter
  
• 4 tea spoon ghee
  
• salt to taste
  

Recipe:

1. Cut paneer into small cubes and fry it after that put paneer pieces into curd for marinate.
   
2. Chopped the tomatoes very fine .
3. Heat oil in pan after that put onions and fry till light brown , after that add garam masala, cumin powder, coriander powder,red chili powder, turmeric powder, and salt and fry it well.
4. After that put chopped tomatoes and fry till oil leaves the gravy.
5. After that put 1 cup of water and whipping cream , boil it for few minutes and after that add butter .
6. Finally add paneer pieces with curd and cook for a while .
   
7. Garnish with coriander leaves .
8. Serve hot .
   

Paneer Palak Kofta in Makhani Gravy

Serving Size: 4 people

Ingredients:
For paneer palak Koftas

• 1/2 cup spinach, blanched,drained and chopped
  
• 1/2 cup paneer (cottage cheese ) grated
  
• 3 tea spoon rice flour ( Chawal ka Atta)
• 1/2 green chilli finely chopped
  
• salt to taste
  

For Makhani Gravy

• 3 cup tomatoes ,chopped
  
• 1/2 cup onions, chopped
  
• 2 large cloves garlic, chopped
  
• 1 small piece of ginger,chopped
• 2 cloves ( Laung)
• 1 stick cinnamon ( Dalchini)
• 1/4 cup red pumpkin (Kaddu ) , chopped
  
• 1/2 tea spoon cumin seeds ( Jeera)
• 1/4 tea spoon kasuri methi ( dried fenugreek leaves )
• 1 tea spoon chilli powder
  
• 1/2 cup low fat milk
  
• 1/2 tea spoon cornflour
  
• 1/2 tea spoon sugar
  
• 1 tea spoon oil
  
• salt to taste
  

Recipe for palak koftas

1. Combine all ingredients specified for the paneer palak koftas in a bowl and mix well.
2. Make round shape of balls and steam the koftas for 4 to 5 minutes and keep aside .
   

Recipe for makhani gravy

1. Mix he tomatoes, onion, garlic, ginger ,cloves,cinnamon,red pumpkin with 3/4 cup of water cook over a slow flame till the vegetables are soft
   
2. Then allow the mix to cool completely. Remove the cinnamon and cloves from it.
3. Blend the tomato mixture to a smooth puree.
4. Heat the oil in a non stick pan and add the cumin seeds. When the seeds start to crackle add kasuri methi and chili powder and saute for few seconds.
5. Add the pureed vegetables mixture, sugar, salt and boil it.
6. Dissolve the cornflour in the milk and add it to prepared gravy.
7. Simmer for few minutes .

Serving:

1. Add the panner palak koftas to the hot makhani gravy and mix well.
2. Serve hot

Vegetable Korma

Serving Size: 4 people

Ingredients:

• 1/4 cup cauliflower ,cut into small florets
  
• 1/4 cup french beans ,diced
  
• 1/4 cup carrots,diced
  
• 1/4 cup green peas
  
• 1/2 cup capsicum ,diced
• 1/4 cup baby corn , cut into slices
  
• 1/2 tea spoon cumin seeds ( Jeera )
• 2 medium onions, pureed
  
• 2 cloves ( Laung)
• 1 stick cinnamon (Dalchini)
• 1 cardamom ( Elachi)
  
• 1 tea spoon ginger - garlic paste
  
• 1/2 tea spoon green chilli paste
  
• 1 cup milk
  
• 1/2 cup paneer ( cottage cheese ), cut into small cubes
  
• 1/4 cup pineapple slices , ( canned ) cut into small pieces
  
• 3 tables spoon whipping cream
  
• 1/2 tea spoon garam masala
  
• 1 table spoon ghee
  
• salt to taste
  

Recipe:

1. Heat ghee in a pan and add cumin seeds. When seeds begin to crackle add onion puree, cloves, cinnamon, ginger-garlic paste and green chili paste and saute for 5 to 7 minutes.
2. Ensure you stir this continuously.
3. Now add cauliflower, frenchbeans, carrots, green peas, capsicum, baby corn ,1/2 cup of milk and 1/4 cup of water.
4. Cover and cook over a slow flame till the vegetables are tender.
5. Add the remaining milk, paneer, pineapple, whipping cream, garam masala and salt
   
6. Simmer for another 3 to 4 minutes.
   
7. Serve this hot garnished with the coriander and pineapple slices.
   

Kala Channa

Serving Size: 4 people

Ingredients:

• 2 cups of kala channa
• 1 chopped small onion
• 1 chopped tomato
• 1/2 tea spoon ginger and garlic paste
• 1 tea spoon red chili powder
• 1/4 tea spoon turmeric powder
• 1/2 tea spoon garam masala powder
• 1/2 tea spoon hing
• 1/2 tea spoon mustard seeds
• 1/2 tea spoon cumin seeds
• salt as per taste
  

Recipe :

1. Take kala channa and soak that in water for about 5 to 6 hours before you boil it.
2. Take some oil in a pan add some mustard & cumin seeds to it
   
3. When they crackle put some hing, chopped onion and ginger paste and garlic paste.
4. Fry this well
5. Now add the chopped tomato and fry this well again
6. Now add some turmeric powder, red chili powder and garam masala powder too.
   
7. Finally add the boiled kala channa to the gravy
   
8. Add little water and salt to taste and mix it well
   
9. Let it boil for 10 to 15 min on simmer
   
10. After its ready serve it hot with some chopped coriander leaves garnishing and lemon juice as per the taste

Spicy Tomato Rasam

Serving Size: 6 people

Ingredients:

• 2 large ripe tomatoes
• 4 cups of water
• 2 whole red chillies
• 5 to 6 curry leaves
• 1/2 small bowl of Mint (Pudina leaves)
• 1/2 small bowl of coriander leaves
• 2 cloves of garlic grated
• 1/4 teaspoon cinnamon powder (Dalchini)
• 1/2 teaspoon sambar masala powder
• 8 to 10 Peppercorns (Black Pepper)
• 1/2 teaspoon cumin seeds (Jeera)
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon hing
• 1 teaspoon of jaggery
• 1 teaspoon tamarind
• 1 tablespoon ghee
• salt to taste

Recipe:

1. Put whole tomatoes in boiling water then simmer for 3 min and after that keep aside of 5 min
2. Heat 1/4 teaspoon of ghee in a small pan then add peppercorns and 1 teaspoon of cumin seeds roast till aromatic after that make it powder .
3. Remove tomatoes from water and peel the broken skin and smash it well .
4. To the thick tomato pulp add roasted red chillies , curry leaves, sambar masala, and other masala , salt , tamarind and jaggery and mash it well with hand or blender .
5. Heat ghee in a small pan after that add mustard seeds and remaining cumin seeds ,and hing and garlic .boil for 1o to 15 minutes.
   
6. Serve hot with white rice.