Peas Paneer Tomato

Ingredients :

250 gms paneer, cubes
100 gms tomato paste (mashed tomato)
100 gms peas boiled
2/3rd tomato cut in medium pieces
25 gms green chilli paste
1 tsp garam masala
½ tsp jeera
25 gms ginger paste
25 gms garlic paste
1 tsp red chilli powder
½ tsp turmeric powder

Method :

Put frying pan on heat with cooking oil.
Now put jeera and garlic and let them turn brown.
Now put tomato and green chilli paste and fry for 4 minutes.
Put boiled peas and medium cut tomatoes.
Also put turmeric, garam masala, ginger paste and kashmiri mirch into it.
Fry for 3 minutes and put paneer. Fry for 3 minutes on high heat.

Palak Chana

Ingredients :

1 cup spinach leaves (Palak)
1 cup white chana
1 onion
2 tsp ginger-green chilli paste
1 tsp chana masala powder
1 tsp garam masala powder
Salt/Oil as needed

Method :

Soak chana for 5 hrs and boil till it gets soft.
Chop cleaned spinach leaves and boil for 5 mins.
Heat pan and add 2 tbsp oil. When heated add the chopped onions. Fry.
Now add the ginger-chilli paste and fry further, add ½ cup curd and continue frying till the masala cooks well.
Now add the garam masala and the spinach. Mix well.
Add the boiled channa and simmer the gravy. Add salt to taste.
Once the gravy is done sprinkle coriander leaves.
In a separate pan heat 1 tbsp ghee or butter.
When hot add 1 tsp chana masala and pour over the gravy.
Serve hot.

Bajre Ki Roti

Ingredients:

• 2 Teacups bajra flour
• A pinch salt
• Stuffing ingredients:
• 1 Chopped green chili
• 1/2 Teacup crumbled paneer
• 2 tbsp Chopped fenugreek leaves
• Salt to taste


How to make Bajra Roti:
• Add hot water and salt to the bajra flour and make dough.
• Knead the dough well.
• Divide it into 16 parts and roll out thin rotis.
• Put a little stuffing on one roti and cover with another roti.
• Press it properly so that it becomes one roti.
• Repeat the procedure for the remaining rotis.
• Cook these stuffed rotis on a griddle without using oil.
• Apply a little butter.
• Bajra Roti is ready to serve.

Aloo Parwal

Ingredients:

• 300 gms Potatoes
• 350 gms Parwal
• 1 Onion
• 2 Tomatoes
• 2 Cumin seeds
• 2 Garlic flakes
• 1 Ginger
• 1 tsp Cumin powder
• 1 tsp Turmeric powder
• 1 tsp Cinnamon powder
• 1/2 tsp cashew nut paste
• 1 Cup Oil
• Fresh coriander leaves
• Salt to taste


How to make Aloo Parwal:
• Cut potato and parwal into cubes.
• Grind onions, ginger and garlic to make a paste.
• Heat the oil and put cumin seeds in it.
• Add onion paste and fry it for 3 minutes.
• Mix ginger garlic paste, red chilli powder, turmeric powder and cinnamon powder.
• Cook it for 5 minutes.
• Now add cubed potatoes and parwal.
• Mix tomatoes and cashew nuts.
• Cook it till the vegetables are cooked.
• Add a water and season with cinnamon powder.
• Adorn with fresh coriander leaves.

Indian Cream of Tomato Soup

Ingredients:
1½ lb ripe tomatoes,chopped
1 tbsp chopped lemon grass
2 curry leaves
2" fresh ginger,peeled & chopped
1 tsp salt
4 fl oz water
4 fl oz single cream
1 pt milk
1 tsp ground roasted cumin seeds
pinch ground black pepper
pinch cayenne pepper
2 tsps lime or lemon juice
1 tbsp chopped coriander leaves

Method:
Put the tomatoes,lemon grass, curry leaves,ginger, salt and water into a saucepan and bring to the boil. Lower the heat, cover and simmer gently for 15 minutes.
Uncover, increase the heat and simmer more rapidly for another 15 minutes.Puree in a liquidiser then sieve. You should have about ¾ pt thick tomato juice.
Add the cream, milk, cumin seed, black and cayenne pepper and the lime or lemon juice. Stir together well and reheat gently without boiling.
Serve garnished with freshly chopped coriander.

Brown Gravy

Ingredients:
1 tomato grated or finely chopped
1 large onion cut in slivers
1 capsicum cut in thin lengths
1 tsp. garlic grated
1 tsp. ginger grated
1 tbsp. coriander leaves finely chopped
2 tbsp. tamarind water
1 tsp. wheat flour
1/2 tsp. red chilli powder
1/4 tsp. turmeric powder
1/2 tsp. dhania (coriander seed) powder
1/2 tsp. cumin seeds
3 pinches asafoetida
salt to taste
3 tbsp. oil
Roast together and dry grind:
2 cardamoms
2 cloves
2 peppercorns
1/2 cinnamon stick broken
1 bayleaf
2 whole red chillies dry

Method:
Dry roast wheat flour to a light pink, stirring continuously. Keep aside.
Heat oil, add onions, fry till well browned.
Drain well by pressing, putting back oil in pan.
Cool onions a bit. Grind in mixie. Keep aside.
In remaining hot oil, add cumin seeds allow to splutter.
Add asafoetida, capsicum, ginger, garlic stir fry for a minute.
Add all dry and ground masalas, flour, stir well.
Add tomatoes, tamarind water, salt, stir.
Simmer till gravy is thick and oil starts to separate.
Add prepared veggies and stir, keep cooking for 2 minutes.
Garnish with chopped coriander, serve with parathas, rotis, etc.
Goes well with: Chunky veggies like boiled baby potatoes with skin, boiled peas, chopped stirfried brinjal pieces. (For this, fry brinjals pieces in oil, drain, keep aside, adjust quantity of oil required, and continue by frying the onions.)

White Gravy

Ingredients:
1 cup fresh curds
1/2 cup fresh cream
1 tsp. grated cheese or paneer
3/4 cup milk
1 tbsp. cashewnuts broken
1 tbsp. peanuts husked & lightly roasted
1 tsp. khuskhus seeds soaked in 2 tbsp. milk for 1 hour
3 green chillies
1 piece ginger
1 tsp. coriander finely chopped
1 slice dayold bread white
1 tsp. sugar
3-4 glazed or canned cherries (optional)
salt to taste
1/5 tsp. cinnamon-clove powder
3 tbsp. ghee or oil

Method:
Grind together in a dry mixie, cashew, peanuts and bread.
Grind together in a wet mixie, onion, ginger, chillies, khuskhus with milk.
Heat fat in a heavy pan, add onion mixture, saute for 3-4 minutes.
Add curds and cook, stirring continuously till whiteness of curds disappears.
Add milk, bring to a boil, add sugar, salt, dry mixture, spice powder, cream.
Stir gently till boil resumes. Add vegetables, etc. at this stage.
Cook covered for few minutes till thickened.
Garnish with grated cheese, coriander and cherries.
Goes well with: Paneer chunks, mixed vegetables with a few pineapples bits, potato and peas, etc.