Carrot and Tomato Salad

Ingredients:
1 cup grated Carrot (2 medium Carrots)
1 medium Tomato, finely chopped
2 small Green Chilies
2 tbsp Cilantro, finely chopped
2 tbsp Roasted peanuts powder, coarse
1 tsp Lemon juice
Pinch of Asafoetida
1/2 tsp Cumin seeds
1 tsp Ghee
1 tsp Sugar, or to taste
Salt to taste

Method:
1) Take a bowl, add grated carrots and chopped tomato. Take another bowl, add finely chopped green chilies and little salt to it and crush with fingers or spoon. Add and mix it with carrots and tomato. (Note 1)
2) Now add peanuts powder, lemon juice, cilantro, salt and sugar. Mix nicely with the spoon.
3) Heat Ghee in a small saucepan, add Asafoetida and Cumin. Stir for 5 seconds with the spoon and immediately pour it over Salad. and mix nicely.
Serve as salad and side dish in the meal.

Note:
1) Another method of adding green chilies is, add chopped chilies into hot Ghee, with cumin. Stir for 10 seconds and pour it into Salad. This will help to spread hotness of chili evenly into salad.
2) Make this salad more healthy by skipping Ghee seasoning (Step 3). To give cumin flavor, sprinkle little cumin powder.

Methaamba

Ingredients:
1 cup Green Mango, small cubes (peeled) (You can use half ripe mango)
1/2 cup Jaggery
1/2 tsp Fenugreek Seeds
1 tsp Oil
1/8 tsp Mustard seeds
1/8 tsp Asafoetida
1/4 tsp Turmeric powder
1/2 tsp Red Chili Powder or to taste
Salt to taste

Method:
1) In a medium pan, heat oil. Add fenugreek seeds and let it brown. Then add mustard seeds, wait till they crackled. Add asafoetida, turmeric powder and chili powder. Imediately add mango cubes. Add little water, cover and simmer till mango cubes cooked nicely (Cook over low heat). Add salt to taste.
2) Once mango cubes are tender, add jaggery and 1/2 cup water. Cook till sauce thickens.

Note:
1) Keep the thickness of sauce according to your choice.

Muteer & Potato Karanji

Ingredients:

For Cover:
1 cup Maida (All purpose Flour)
1 & half tbsp Semolina
2-3 tbsp Vegetable Oil
Salt to taste
Stuffing
1 & half cup Green peas
2 medium Potatoes
2-3 green chilies (Indian)
For Tempering:
3 tbsp Oil, 1/2 tbsp Cumin seeds, pinch of Asafoetida, 1/2 tbsp Turmeric Powder
3-4 curry leaves, crushed
2 Garlic flakes finely chopped
1/2 tsp Black pepper powder
Salt to taste
Oil for deep frying

Method:
1) In a mixing bowl mix semolina and Maida. In a small pan heat 2-3 tbsp oil to high temperature and pour in maida. Add salt to taste. Add water and make tight dough. Cover it till the stuffing is ready.
2) Peel potatoes and cut small cubes. Heat 3-4 tbsp oil in a nonstick frying pan. Add cumin seeds, pinch of asafoetida, 1/2 tbsp turmeric powder and curry leaves. Then add chopped garlic and chilies. Fry for few seconds. Turn the heat on medium, add potato cubes. Add salt to taste. Cover for 2-3 minutes. Give a nice stir to potato cubes. Then add peas and sauté. Cover the pan with lid, let potatoes and peas cook. Stir in between. This stuffing should be dry. So don’t add water. If it becomes sticky, it could affect the karanji's taste.
3) Once the stuffing is ready add black pepper powder and mash with the masher.
4) Now we are going to make karanjis. Make 1 inch balls of the dough. Roll it to a puri. On the half area of circle, place 1or 2 spoon stuffing. Don’t put stuffing on the edges. Cover the stuffing with other half circle area. Press the edges and cut excessive dough with cutter.
5) Deep fry karanjis into oil. Enjoy these tasty karanjis with Tomato ketchup, Tamarind Chutney or green chutney.

Green and Tamarind chutney

Green chutney
Ingredients:
1/2 cup chopped cilantro
6-7 green chilies
1/2 tsp Toasted Cumin's Powder
Salt to taste
Method:
Add Cilantro, green chilies, Cumin powder and salt in a grinder and grind to fine paste.


Tamarind chutney
Ingredients:
1/4 to 1/2 cup Tamarind
1/2 to 3/4 cup Jaggery
3/4 to 1 cup water
1 tsp Cumin Powder
1 tsp Coriander Powder (Optional)
very little salt
Method:
Soak Tamarind and Jaggery into water. Boil this mixture for about 2 minutes, then remove saucepan from heat and cover for 5-10 minutes. Let it cool down to room temperature. Then remove tamarind seeds. Grind this mixture and strain. We are going to use extract only. Add Cumin and Coriander Powder, also little salt. Make Tamarind chutney of medium consistency.

Batata sabji & Bhaji

Ingredients:
8 bread slices (leftover bread slices can be use)
1 1/2 cup dry Potato sabzi (it will need around 3 medium potatoes)
1 cup Chickpea flour
2 tsp Rice flour
1 cup water (to make batter)
1/4 tsp Turmeric powder
1/2 tsp Cumin Powder
pinch of Baking soda
salt to taste
Oil for deep frying

Method:
1) To make Potato Sabzi, boil potato. Peel them while they are hot. Make sabzi from peeled hot potatoes. Hot potatoes can get easily mashed without having lumps. Use few extra green chilies to give little more heat as when we deep fry Pakodas, heat from the sabzi gets reduced.
2) In a medium bowl, mix 1 cup chickpea flour and 2 tbsp rice flour. Add 1 cup water to it, whisk and make smooth batter without any lumps. This batter should not be too runny or thick in consistency. Now add turmeric powder, baking soda, and salt to taste. Mix.
3) Cut off the edges from each bread slice (Note 1). Take 1 bread slice, spread 2 tbsp potato sabzi evenly over it. Then place another bread slice and make a sandwich. Cut it into bite size pieces or just into 2 triangles. (Note 2)
4) On each cut piece, sprinkle 2 to 3 drops of water on both sides of bread and press lightly (Note 3)
5) Heat oil for deep frying. Once oil become hot, dip one piece of stuffed bread into the batter and leave in hot oil. Deep fry over medium heat until color turns to golden.
Serve hot with Mint chutney , Tamarind chutney or Tomato Ketchup. Also, try these pakodas with Schezwan sauce for extra spicy flavor.

Note:
1) In the remaining batter, add cumin powder, red chili powder and Chat masala or Amchoor powder. Mix nicely. dip bread edges in this batter one by one and deep fry them until golden brown in color.
2) Street vendors generally make bread pakodas in big triangular shapes. I prefer to cup bread slices in four pieces making it bite size.
3) If you use bread without moisture, bread will soak the batter. This will cause the pakodas to be little bit uncooked. To fry the pakodas evenly, sprinkle little water on the bread pieces before dipping them into the batter. This will prevent soaking of batter and your pakodas will be more crunchy.
4) If you want to make plain bread pakodas, skip potato sabzi and dip bread pieces in the batter and deep fry.

Kadhi Pakoda

Ingredients:

for Pakoda
1/2 cup Gram Flour
1/2 cup Onion, finely chopped
1/2 cup Methi leaves, finely chopped
Salt to taste
1/4 tsp Baking Soda
1 tsp Carom Seeds
1/2 tsp Cumin Seeds
1 tbsp grated Ginger
1 tsp Red Chili Powder
1/4 tsp Turmeric powder
Oil to deep fry

For Kadhi
1 cup Yogurt
1/4 cup Besan
2 tbsp Oil
1/2 tsp Fenugreek Seeds
1/2 tsp Turmeric
3-4 Curry leaves
1 tsp Chili Powder
1 dry Red Chili
2 tbsp Cilantro for garnishing
Salt to taste

Method:
First, keep the batter ready for pakodas, then make Kadhi. While kadhi is boiling, deep fry pakodas and add them to the kadhi.
To make Pakoda batter, mix all the ingredients for Pakodas, in a bowl. add little water and make a thick batter. Cover and start with Kadhi.

Kadhi:
1) Whisk Yogurt nicely. Add gram flour and whisk again. add 2 cups of water or to adjust the consistency. Also add salt to taste.
2) Heat 2 tbsp oil in a deep pan over medium heat. Add fenugreek seeds, 1 red chili, Turmeric powder and Curry leaves. stir for few seconds. Add yogurt and gram flour mixture. Turn the heat on medium high. Add red chili powder. Stir until Kadhi starts boiling.

Pakoda:
3) Once kadhi starts boiling, turn the heat on low. Now on another stovetop, heat oil for deep frying pakodas. Drop very little batter to check whether oil is hot enough for frying. Oil is hot enough when a drop of batter on the oil sizzles and rises to the top. When it happens, turn the heat over medium high. Drop spoonfull size of batter to make Pakodas, you can make 6 to 7 pakodas at a time or according to size of you fryer.
4) Once Pakodas are golden brown in color. Drain with skimmer and directly pour into boiling kadhi. Cover the kadhi pan with lid and cook in slow flame for 20 minutes.

Serve hot with white Rice.

Palak Curry (Dal Bhaji)

Ingredients:
2 cup Spinach, finely chopped
1 tbsp Oil
1/2 tsp cumin seeds
1/8 tsp Asafoetida powder
1/4 tsp Turmeric Powder
1 tsp Red Chili powder
2 tbsp roasted Peanuts Powder
2 tbsp Peanuts
1 tbsp Chana Dal
1 tsp grated Dry coconut
2 tsp Tamarind pulp
1 tsp Jaggery
2 tsp Ghee
3 to 4 curry leaves
1 tbsp Cashew nuts
2 to 3 Garlic cloves, peeled and slightly crushed
Salt to taste
Cilantro and fresh grated coconut for Garnishing

Method:
1) Soak Chana Dal and peanuts into warm water for 4 hours and Drain.
2) Heat 1 tbsp Oil in medium pan. add cumin seeds, Asafoetida, Turmeric Powder and red chili powder. saute for 5 seconds, add soaked chana dal and peanuts and saute for a minute. Now add spinach and 1/2 tsp salt. Stir for 2 to 3 minutes or until spinach cooked nicely.
3) Add 1 to 1 1/2 cup water and bring it to boil. Add tamarind, jaggery and garam masala. Also add peanuts powder. Add salt if needed. Boil over medium heat for 2 minutes. Transfer it to serving bowl.
4) heat a small saucepan, add ghee and allow to heat. add curry leaves and garlic cloves. Let the garlic become golden in color. Add cashew nuts and wait until little brown in color. lastly add dry coconut, stir for 5 seconds. Pour this hot seasoning over Palak Amti.
Serve hot with Rice and Bhakari (Millet Roti)

Note:
1) Chop Spinach finely, bigger pieces of spinach don't taste good in the curry.
2) We have not used any cooked lentils to make Amti. Therefore, it is very thin in consistency. So add water accordingly.

Chinese stir fried vegetables with Rice

Ingredients:

For Rice:
¾ cup Basmati Rice
1½ to 2 cup water
Salt to taste
1 tsp Oil
For Vegetables:
1½ to 1 ¾ cup mix vegetables (Carrot, Onion, Bell Pepper, Baby Corn, Cauliflower etc.)
I had used following vegetables:
½ cup Bell Pepper, sliced Lengthwise
¼ cup Baby Corn (1/2 inch pieces)
¼ cup Cauliflower (small florets)
¼ cup Carrots, thinly sliced (1 inch pieces)
6 to 7 thin slices of Potato (peeled)
¼ cup Onion, sliced lengthwise
--
1 ½ tbsp Soy sauce
2 tsp Vinegar
1 tbsp Cornstarch / Corn Flour
1 tsp Chili Sauce
1 tsp Ginger Paste
½ tsp Garlic Paste
2 dried red Chilies
1 tsp Oil
Sugar, Salt and Pepper to taste



Method:
1) Wash Rice with water and drain. Keep aside for half an hour. Then take a deep pan to cook rice. Add washed rice and water. Put in Oil and salt to taste. Give a stir and let the rice cook on medium heat. Do not cover with lid. Otherwise, rice could become sticky.
2) In a saucepan, boil 2 cups of water. Add Baby corn, Carrot, Cauliflower and potato slices and parboil these vegetables. Once vegetables are half cooked, drain the remaining water and reserve ½ to ¾ cup water for later use.
3) Heat a wok or any nonstick saucepan. Add oil and let it become hot. Then add Ginger-Garlic paste. Put in Red chilies and sauté for few seconds. Add onion and sauté for around 40 seconds. Do not cook Onion completely.
4) Then add Bell pepper fry for a minute. Add half-cooked vegetables and mix well. Also add Soy Sauce, Vinegar and Chili Sauce, give a nice stir.
5) Mix the reserved water and Corn flour together, and add it to fried vegetables. This will help to form nice thick gravy to stir fried vegetables. Then add salt, sugar and pepper to taste. Mix well
Serve hot with Basmati Rice. In addition, serve Sichuan Sauce along with Stir-fried Vegetables

Note:
1) If you are a fan of Tofu, add some while cooking.

Kofta

Ingredients:
1 cup boiled and mashed Potato (no lumps)
1 tbsp Corn Flour / Corn Starch
¼ to ½ cup shredded Paneer
2 tbsp finely chopped Onion
10-12 Raisins
1 tbsp Cashew nuts, broken
1 Green Chili
1 tsp Butter
Oil for deep frying
Salt to taste

Method:
1) In a small saucepan, heat1 tsp butter. Sauté 2 tbsp finely chopped Onion in butter until color changes to brown. Then add finely chopped green Chili, Cashew Nuts, and Raisins; sauté. After a minute add Paneer and salt, stir for a minutes. Transfer this mixture to a bowl and let it cool down.
2) In a mixing bowl add mashed Potatoes, 1 tbsp Corn Flour and very little salt. Knead well and make medium consistency dough.
3) Divide Potato dough into 10 equal parts (each 1 inch). Take a plastic paper, grease with little oil. Put 1 ball in the middle of the plastic paper, press with hand palm. Cover it with another plastic paper and roll into a disc (3 inch).
4) Hold this disc on left palm, put 2 tsp Paneer filling in the middle. Close all the edges and make round balls. Prepare all the koftas.
5) Heat oil for deep frying. Keep the heat on medium. Deep fry koftas until Golden brown color.

Paneer Kofta Curry

Kofta :
Ingredients:
1 cup boiled and mashed Potato (no lumps)
1 tbsp Corn Flour / Corn Starch
¼ to ½ cup shredded Paneer
2 tbsp finely chopped Onion
10-12 Raisins
1 tbsp Cashew nuts, broken
1 Green Chili
1 tsp Butter
Oil for deep frying
Salt to taste

Method:
1) In a small saucepan, heat1 tsp butter. Sauté 2 tbsp finely chopped Onion in butter until color changes to brown. Then add finely chopped green Chili, Cashew Nuts, and Raisins; sauté. After a minute add Paneer and salt, stir for a minutes. Transfer this mixture to a bowl and let it cool down.
2) In a mixing bowl add mashed Potatoes, 1 tbsp Corn Flour and very little salt. Knead well and make medium consistency dough.
3) Divide Potato dough into 10 equal parts (each 1 inch). Take a plastic paper, grease with little oil. Put 1 ball in the middle of the plastic paper, press with hand palm. Cover it with another plastic paper and roll into a disc (3 inch).
4) Hold this disc on left palm, put 2 tsp Paneer filling in the middle. Close all the edges and make round balls. Prepare all the koftas.
5) Heat oil for deep frying. Keep the heat on medium. Deep fry koftas until Golden brown color.

Curry :
Ingredients:
¾ cup Onion Paste (Step 1)
½ cup Tomato Puree (Step 2)
1 tbsp Ginger-Garlic Paste
½ tsp Garam Masala
¼ tsp Turmeric Powder
½ tsp Red Chili Powder
1 tsp Coriander Powder
1 tsp Cumin powder
¼ cup Milk (whole Milk)
1 tbsp Oil
7-8 small Paneer pieces
Salt to taste
Garnishing:
1 tbsp Cilantro, finely chopped
3-4 Black Grapes, cut into half

Method:
First we are going to make Curry followed by Koftas. If we keep ready Koftas, they could get mushy.
Curry
1) Peel 2 medium Onions and pressure cook to 2-3 whistles. Grind to fine paste. We need ¾ cup Onion paste.
2) Pressure cook 2 big and juicy Tomatoes. Peel tomatoes, remove seeds and make purée.
3) Heat a wok or nonstick medium sized pan. Add oil and wait until oil is hot. Add Ginger Garlic paste and sauté about few seconds. Then add Turmeric Powder, Red Chili Powder and stir well. Add Onion paste. Lower the heat and simmer for 5 minutes.
4) After 5 minutes, add tomato puree and mix well. Add Coriander Powder, salt and give a nice stir. Lower the heat, cover pan and cook for few minutes. Add Garam Masala and mix. Again cover and cook.
5) Gravy is overall ready. Once Koftas are prepared, add milk to the gravy and simmer for 5 minutes on lower heat.

Simmer Curry on low heat, add milk and whisk gently. Cover the pan and cook for 5 minutes. After 5 minutes, add Paneer pieces.

Place Koftas in serving plate and pour required amount of hot gravy over Koftas. Garnish with Cilantro and Grapes. Serve hot with Naan, Roti or Chapatti.

Pindi chole

Ingredients:
3/4 cup dried Chickpeas
3 tbsp + 2 tsp Oil
1/4 cup Onion, finely chopped
2 tsp Ginger Paste
2 tsp Garlic Paste
2 Green chilies, slit vertically
1 tbsp Coriander Powder
1 tbsp Cumin Powder
1/2 tsp Dry Mango Powder
1 1/2 tsp Red Chili Powder
1/2 tsp Turmeric Powder
1/2 tbsp Cumin Seeds
2 tsp Pomagranate Seeds Powder
1 medium Tomato
1 tsp Garam Masala
salt to taste
1 Red Chili Powder
For Garnishing:
2 tbsp Cilantro, finely chopped
few Onion rings


Method:
1) Soak 3/4 cup Chickpeas overnight or for 8 to 10 hours in the water. Pressure cook chickpeas to 4-5 whistles or until soft and tender. Do not overcook. Add some salt while cooking. Drain and reserve the water.
2) Heat a nonstick pan over medium heat, add and dry roast Cumin Seeds until dark brown in color. Transfer it to a bowl and dry roast Pomegranate seeds powder for couple of minutes. Transfer Roasted Cumin seeds and Pomegranate seeds powder to Mortar and Pestle. Crush and make coarse powder.
3) Heat that same pan, add 3 tbsp Oil. Let it become hot. Add Green chilies, Turmeric Powder, Red Chili Powder, and Ginger-Garlic Paste. Stir nicely for around 30 seconds. Then add finely chopped Onion and let it cook until translucent and nicely done.
4) Once Onion is done, add Coriander powder, Cumin powder and Dry Mango powder. Add 1/4 cup reserved water. Bring it to boil over medium low heat for about 2 minutes.
5) Then add cooked Chickpeas and mix gently. Pour little reserved water if needed. Add salt and Roasted Cumin seeds and Pomegranate seeds powder mixture according to your taste. Also Add 1 tsp Garam Masala.
6) Add medium cubes of Tomato. Taste the gravy and put in some seasoning if needed. Cover the pan with lid and let it simmer for 2-3 minutes over medium heat.
7) Transfer it to serving plate. Heat 1 or 2 tsp Oil in a small saucepan, add 1 whole red Chili. Stir for few seconds and pour it over Chhole. Garnish with Cilantro and Onion rings.
Serve with Roti, Naan or even with white bread.

Valachi Usal (Dalimbi Usal)

Ingredients:
3/4 cup Vaal (Field Beans)
For Tempering
1 tbsp Oil, 1/4 tsp Mustard Seeds, 1/2 tsp Cumin seeds, 1/8 tsp Asafoetida Powder, 1/2 tsp Red Chili Powder
4 Curry leaves
2 tbsp Dry coconut, grated
1 tsp Cumin seeds
1 tsp Jaggery
2 Kokum
1/4 cup Cilantro, finely chopped
2 tbsp Fresh Coconut
salt to taste

Method:
1) Soak Vaal beans in lukewarm water for 10 to 12 hours. After 10 to 12 hours, drain water. Take a clean Cotton Cloth, transfer soaked Vaal beans in this cotton cloth. Hold all the edges together. Twist the edges and tie a knot tightly. Place in warm place for sprouting for about 8 to 10 hours. Once Vaal Beans are sprouted, loose the knot. Take a container half filled with lukewarm water. Transfer Vaal in it and let it stand for 10 minutes. Very gently remove the skin. These beans are very delicate and can get break because of harsh handling. After soaking 3/4 cup dried Vaal beans, we get 1 1/4 to 1 1/2 cup Dalimbya to make Usal.
2) Take a saucepan, add grated Dry coconut and roast over medium heat until brown in color. Then roast Cumin seeds until dark brown in color. Crush both to coarse Powder.
3) Heat a saucepan, add 1 tbsp Oil and wait until hot. Add and let splutter Mustard seeds. Add Cumin, Asafoetida, Turmeric Powder and Red Chili Powder. Also add Curry leaves and Cilantro, stir for few seconds. Add peeled Vaal Seeds. Stir very gently. Add little water, Kokum, and salt to taste. cover and cook for few minutes.
4) Once Vaal beans are half done, add little Jaggery. Cover and cook for few minutes. Vaal seeds are very delicate so handle carefully.
You Can sprinkle some fresh coconut. and Serve hot with Chapatti.

Bharli Bhendi (Stuffed Okra)

Ingredients:
25 No. Baby Okra
1/2 cup Onion, sliced lenthwise
1 tbsp Cumin Powder, 1 tbsp Coriander Powder, 1 tsp Amchoor Powder
1/4 tsp Turmeric Powder, 1 tsp Red Chili Powder
salt to taste
::::To Temper::::
3 tbsp Oil
1/4 tsp Mustard Seeds, 1/2 tsp Cumin seeds, 1/4 tsp Asafoetida powder, 1/4 tsp Turmeric Powder, 4-5 Curry leaves
Chopped Cilantro for Garnishing

Method:
1) Wash and clean Okra with water. Dry with paper towel. Cut the tips off on both the sides. Slit each Okra from one side. Do not cut into two pieces while slitting.
2) In a bowl add Cumin Powder, Coriander Powder, Turmeric Powder, Red Chili Powder, Amchoor Powder and little salt. Mix all the spices well. Stuff this mixture in each Okra, also dust okra in this mixture. Reserve remaining Spice blend for later use.
3) Heat a nonstick pan. Add 3 tbsp Oil and wait until heated. Then add Mustard seeds, Cumin seeds, Asafoetida powder, Turmeric Powder and Curry leaves. saute for 5 seconds and add sliced onion.
4) Once Onion is half done, add stuffed Okra and saute gently, without spilling stuffed masala out. Stir well and lets Oil spread evenly over each okra. Turn the heat on Low. Cover with lid and let the Okra cook. Give a nice stir after 3 to 4 minutes which will avoid burning Okra at the bottom.
5) When Okra is almost cooked, sprinkle reserved Spice blend according to your taste. Also add little salt if needed.
Serve Stuffed Okra with Chappati

Aalu Bhaji (Potato Sabji)

Ingredients:
3 medium Potatoes
For Tempering:
2 tbsp Oil, 2 pinch Mustard seeds, 1/4 tsp Cumin Seeds, 1/8 tsp Asafoetida, 1/4 tsp Turmeric Powder,
1/2 tsp Urad Dal (optional)
1/2 tsp Ginger paste
4 green chilies or to taste, slit lengthwise
4-5 curry leaves
1/4 cup Cilantro, finely chopped
Salt to taste
1 tsp lemon juice (optional)
2 tbsp Cilantro for garnishing

Method:
1) Boil and peel potatoes, make small cubes (2 cm).
2) Heat oil in a nonstick pan or Kadai. Add mustard seeds, allow to crackle. Add Cumin, Asafoetida, Turmeric powder, and Urad dal.
3) Once urad dal becomes little golden in color, add ginger paste, green chilies and curry leaves. Also, add 1/4 cup Cilantro, saute for 5 to 10 seconds and add potato cubes. Mix gently with spatula. Do not mix vigorously, it could crumble the cubes.
4) Sprinkle salt to taste. Cover the pan and cook over medium low heat for 5 to 7 minutes. Stir in between. Add lemon juice and mix well. Garnish with Cilantro. Serve Potato bhaji with Puri or Chapati.

Note:
1) Adjust amount of chilies according to your taste
2) Some people like little mashed up potatoes in this sabzi. In that case, before covering pan in step 4, mash potato cubes a little and stir nicely. Then cover and cook for 5 minutes over medium heat.

Mushroom Masala

Ingredients:
150 gram Button Mushroom
3 medium Onion, pureed
3 Juicy Tomato, finely chopped
6 to 7 Cashew nuts
4 to 5 Garlic Cloves, crushed
1 tsp Ginger Paste
2 tbsp Oil
1 tsp Cumin seeds
1 tbsp Cumin-Coriander Powder
1 tsp Garam masala
1/2 tsp Turmeric Powder
1 tsp Red Chili Powder
2 tbsp Cilantro, finely chopped
salt to taste

Method:
1) Wash Mushrooms thoroughly. If Mushrooms are big in size, cut them into two
2) Heat oil, add cumin seeds, turmeric powder and red chili powder. Add ginger-garlic paste. Add Onion, cashew nuts. Saute Onion till brown in color. Once onion is done, add tomatoes and cook till mushy. Add salt and Garam Masala, mix.
3) Now add Mushrooms, cover and cook over medium low heat. Cook approx 20 to 25 minutes, till mushrooms cook.

Note:
If you want very fine gravy, then puree tomatoes into mixi and use it instead of chopping them. Make this gravy nice and thick.

Paneer Makhanvala

Ingredients:
½ cup Paneer Pieces
¼ cup Green beans (1/2 inch pcs)
¼ cup Carrot, small cubes
¼ cup potato, peeled and cubed
¼ cup Cauliflower pieces
½ cup onion cubes
3 tbsp Green peas
1 cup Tomato cubes (peeled)
1 Tbsp Tomato Paste
½ tbsp Cumin seeds
½ tbsp Red Chili Powder
½ tsp Garam masala
1 bay leaf
1½ tbsp Milk
1½ tbsp Butter
2 tbsp Ghee
Salt to taste

Method:
1) Heat 2 cup water in a saucepan. Add Green beans, Carrot, Potato, peas and cauliflower. Put a Bay leaf in the water to give nice flavor to vegetables. Stir and let the vegetables cook until tender. Reserve remained water for further use. Remove the bay leaf.
2) Blanch two tomatoes, remove skin and make small pieces of tomatoes.
3) Heat a nonstick pan, add Ghee and let it melt. Add Cumin seeds and onion, saute until onion becomes translucent. Add Garam Masala and give a nice stir.
4) Then add blanched Tomato pieces. Let it cook until the mixture leaves butter.
5) Add cooked vegetables, reserved water, tomato paste, salt and Chili Powder. Stir nicely.
6) Turn heat on medium low. Add Milk, butter, Paneer pieces and mix very gently. Cover pan with lid and let it cook for 5 minutes.
Serve hot with Chapatti, Naan, or Roti.

Pineapple fried rice

Ingredients:
3/4 cup Basmati Rice
2 1/2 cups water
1/2 tsp + 1 tbsp Oil
1 tsp Ginger, grated
1 or 2 green Chilies, sliced into two pieces
3 strings Green Onion, finely chopped (Keep aside a tbsp for Garnishing)
1/2 cup Pineapple, very small cubes
1 tsp Soy sauce
1/2 Vegetable bullion cube (Optional) or 2 cups vegetable stock

Method:
1) Wash Basmati rice with water and drain. Keep aside for 15 minutes. Boil 2 cups water in a deep pan. Crumble vegetable stock cube with fingers and stir in boiling water till dissolve in the water. If you are using readymade vegetable stock, no need to add vegetable bullion cube. Now add washed rice, little salt and 1/2 tsp Oil. Do not stir too much, it breaks the rice grains. Rice should be fluffy and not sticky.
2) Carefully, put and spread cooked rice into a big plate, so that it cools down faster.Once steam goes off, place another plate upside down and cover the rice plate. Put it into refrigerator for an hour. This will prevent rice grain from sticking and each grain will be remain separated.
3) Heat 1 tbsp Oil in a wok, add 1/2 tbsp ginger and chopped green chilies. Also add green onions, stir for 10 seconds and drizzle 1 tbsp soy sauce. Add cooked rice. Add salt to taste and mix well. saute for 1 or 2 minutes.
4) Turn heat to medium, add pineapple chunks and remaining ginger. Stir for a minute.
Garnish Pineapple Rice with Green Onion. Serve hot.

You can Serve this rice with chinnese stir fried vegetables

Note:
1) To cook Rice, use water if you don't have vegetable stock or vegetable bullion.

Paneer Bhurjee

Ingredients:
1 cup crumbled Paneer
1/2 cup Onion, finely chopped
1/4 cup Tomato, finely chopped
1 tbsp Oil
1/8 tsp Turmeric powder
1/4 tsp red chili powder
1/4 tsp Cumin seeds
2 green chilies, cut lengthwise
1/4 tsp Cumin powder
1/4 tsp Amchoor powder
Pinch of Garam Masala
Salt to taste

Method:
1) Heat oil into a wok. Temper with Cumin seeds, Turmeric Powder, red chili powder and green chilies. Saute for few seconds, add Onion and saute till onion becomes translucent.
2) Once onion is done, add tomatoes. Saute for 2 minutes, add cumin powder, Amchoor powder, and Garam masala. Mix well.
3) Add crumbled paneer and stir nicely. Add salt to taste. cook for 2 minutes over medium heat. Garnish with Cilantro and Onion slices. Serve hot with white bread.

Chole Chana Usal With Pav

Ingredients:
3/4 cup Dried Chickpeas
2 tbsp Oil
1 cup Tomato, finely chopped
3/4 to 1 cup Onion, finely chopped
1/2 tsp Cumin seeds
1 tsp Red chili Powder
2 Green Chilies
4-5 Curry Leaves
1 tsp Ginger paste
1 tsp Coriander Powder
1 tsp Cumin Powder
1/2 tsp Cinnamon Powder
1/2 tsp Garam Masala
2 tbsp Tamarind Pulp
1/8 tsp black Pepper Powder
Salt to taste

Method:
1) Soak Chickpeas for 8 to 10 hours into water. Pressure cook until Chickpeas become soft and tender. Do not overcook Chickpeas. Add little salt to while cooking.
2) Heat a pan, add oil and let it become hot. Turn heat on medium. Then add Cumin seeds, Red Chili powder, Green chilies and Curry leaves. Now add Ginger paste. Saute for few seconds, add chopped onion and little salt. Let onion cook over medium heat. Once Onion is done, add Cinnamon Powder, Cumin powder and Coriander powder. Saute for 20 seconds. Then add chopped Tomatoes. Cook until soft and tender.
3) Once Tomato is cooked add chickpeas and approx 1 cup water. Give a nice stir. Cover pan with lid and cook for 2-3 minutes. Then add Tamarind Pulp, Pepper powder and Garam Masala. Let it boil for few minutes. We have added salt while cooking chickpeas and sauteing Onion, add salt only if needed.

Garnish with Cilantro and chopped Onion. Serve hot with Slice bread or Dinner Roll.

Rajma Bhaji

Ingredients:
3/4 to 1 cup Red Beans (I used light red beans)
1 to 1 1/2 tsp Ginger-garlic paste
3/4 cup Onion, finely chopped
3 medium tomatoes
1 to 2 tbsp Oil
1 Bay leaf
1 inch Cinnamon Stick
1/2 tsp Cumin seeds
1/4 tsp Turmeric Powder
1 tsp Red Chili Powder (Preferably Kashmiri)
1 tsp Cumin powder
1 tsp Coriander powder
1/4 tsp Amchoor Powder
1/2 tsp Garam masala
Salt to taste


Method:
1) Wash and soak red beans in the water for 6 to 7 hours. Pressure cook till tender. Add some salt while cooking. Do not overcook, otherwise beans get cracked and become mushy. We need properly cooked beans but at the same time they should remain whole.
2) Blanch tomatoes and peel off the skin. Also remove the seeds. Add the remaining portion of tomatoes into blender and blend to nice puree.
3) Heat oil in the pan over medium flame. Add Bay leaf and Cinnamon, saute for 30 seconds. Now add Cumin, turmeric and red chili powder. Stir for 2-3 seconds and immediately add Ginger-garlic paste, saute for about 20 seconds.
4) Add Onion and saute till it gets nice brown color. Do not add salt as onion sweats because of salt. Also do not cover the pan while cooking onion. Steam water drips into onion and steals the flavor. Therefore, saute onion in hot oil.
5) Once onion is nicely sauteed, add tomato puree. cover and cook over medium heat. Add some water and cook for 3 to 4 minutes. Add Cumin pdr, Coriander pdr and Garam Masala. Mix and cook for 2 minutes.
6) Then add cooked red Beans and stir. Add salt if required. Cook over low heat for 20 minutes. Add little water to adjust the consistency of gravy.

Garnish with Cilantro. Serve Rajma with steamy hot rice.