Mixed Vegetables With Paneer

INGREDIENTS:

1/2 cup cauliflower florets
1/2 cup green capsicum, cut into 1″ pieces
1/2 cup red capsicum, cut into 1″ pieces
1 medium sized carrot, sliced
1/4 cup green beans, cut into 1″ pieces
1/4 cup frozen peas
1 medium sized tomato, chopped
1/2 cup broccoli florets
3 tbsp butter
1/4 cup mixed nuts (cashews, pistachios, etc)
1/4 cup raisins
2 tsp garlic, minced
1 onion, chopped
1/4 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cardamoms, crushed
1/2 tsp cayenne pepper
Salt to taste
1/4 cup water
6 oz paneer, cut into cubes & fried
1/2 cup heavy cream
1/2 cup pineapple chunks (fresh or canned)

DIRECTIONS:

1. Heat 2 tbsp of the butter in a large skillet over medium-high heat. Add nuts and stir-fry until golden brown. Remove with slotted spoon and set aside. Add raisins and fry until they are plump, remove and set aside.
2. Add remaining butter to the skillet and fry minced garlic, onions until light brown for about 4 minutes. Also add chopped tomato and cook until soft.
3. Add remaining vegetables and stir-fry for 6 minutes. Stir in spices, salt and water.
4. Bring to a boil, reduce heat, cover and cook until vegetables are tender for about 8-10 minutes.
5. Now add paneer, cream, pineapple chunks and cook until heated through.
6. Garnish with fried nuts and raisins and serve hot.

Aloo Gobi Masala

INGREDIENTS:

Cauliflower 1/2 kg.
Potato ( medium size) 2
Onions finely chopped 1
Tomato finely chopped 1
Green peas 1/2 cup
Ginger paste 1/2 tsp.
Garlic paste 1/2 tsp.
Thinly sliced Green Chilli 2
Roasted Cumin powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 1/4 tsp.
Garam masala powder 1 tsp.
Coriander powder 1/2 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Chopped green coriander leaves for garnishing

DIRECTIONS:

1. Cut cauliflower and potato into medium sized cubes and thoroughly wash it.
2. Heat oil in a frying pan / kadai. Add green chilli, ginger garlic and stir for few seconds.
3. Add chopped onions and fry over medium heat until light golden brown. Add chopped tomato and green peas. Cook until tender.
4. Add red chilli powder, cumin powder, turmeric powder, dry coriander powder, garam masala and salt. Mix well.
5. Add cauliflower and potato and stir. Saute for 5 minutes. Cover the pan / kadhai and cook over medium heat until tender. Ocassionally stir it to prevent sticking to the bottom.

Garnish with coriander leaves and serve hot.

Bombay Halva

INGREDIENTS:

Corn flour – 120 gm.
Water – 1 cup
Cream of tartar – ½ tsp
Sugar – 3 cup
Water – 1 ½ cup
Lime juice – 2 tsp
Ghee – ½ cup, approx
Essence and colour as required
Chopped nuts – ½ cup

DIRECTIONS:

Mix corn flour with water and cream of tartar and keep aside.
Make two thread syrup with sugar, water and lime juice.
In a thick pan, cook the corn flour mixture till it forms a lump.
Remove from fire, mix in the sugar syrup.
Place it back on fire and cook stirring , adding ghee gradually.
When the halva becomes thick and firm (about 40 minutes) add essence, colour and ½ the nuts.
Pour in a greases pan. Sprinkle remaining nuts on top. Cool and cut into pieces.

Butter Mushrooms

INGREDIENTS:

1 Small packet Button Mushroom
2 Tomatoes
1 onion
1 chopped Capsicum
1 tsp Turmeric
1 tsp red chili powder
2 tbsp Badshah Meat Masala
1 tbsp Garam Masala
Salt as per taste
1/2 bunch of Cilantro
6 tbsp butter
4 cloves of garlic

DIRECTIONS:

Take a cooker.Add butter,chopped onion and crushed garlic.Fry the onion till the color changes into light brown.
Add turmeric,red chili powder,capsicum and mushrooms, and fry nicely.
Add tomatoes,meat masala and garam masala, and stir it well.
Add water and cover the cooker, and keep it for 2 whistle. After it is done add chopped cilantro with stems.
Serve with naan,chapatti,puri or plain rice.

Cabbage, Potatoes and Peas Molagootal

INGREDIENTS:

1/2 cup mung dal
1/2 a small head cabbage chopped fine
1 large baking potato, diced
a bunch frozen peas
1 heaped tspn sambar powder
turmeric, salt to taste
shredded dry coconut (fine variety)
soaked in a little water
vegan mustard, urad dal, dry red chilli,
curry leaves and oil for seasoning

DIRECTIONS:

1. Set dal to cook in about 2 cups water and a touch turmeric. When dal is three-quarters done add shredded cabbage, potatoes and a little more water if needed on top of the dal. Add sambar powder and salt.

2. Cover with a lid and let it simmer away another 10 to 15 mins. Veggies should be done but still holding their shape. Stir in wet coconut. Remove from heat. Top with seasoning as explained in previous recipes.

3. If more particular, grind fresh coconut with roasted red chilli and roasted urad dal paste in lieu of the dessicated coconut.

4. Variations:

You can do a keerai (spinach) kootan with a little modification. Add fresh coconut ground with roasted red chillies, urad dal and a little cumin. Also you can cook toovar dal separately or throw veggies + dal in a cooker for a few minutes, if you like. This tends to overcook veggies but can be done fast.

Chicken Nizami

INGREDIENTS:

2 inch piece of cinnamon 1 tbsp hot milk 1/4 cup oil 1 medium onion-chopped 1 tsp ginger-garlic paste 2 bayleaves 1 1/2 kg chicken-cut into 8 pieces 1/2 cup water 4 green chillies 1/4 cup coconut-soaked in 1/2 a cup of hot water coriander leaves-roughly chopped4 tbsp yogurt-whipped 1/4 tsp saffron 4 tbsp cream-whipped Grind together 1 tsp cumin seeds 1 tsp poppy seeds 3 cardamoms 4 cloves 10 dried red chillies 1/4 tsp turmeric powder 2 tbsp desiccated coconut

DIRECTION:

Grind all the ingredients from cumin seeds to the cinnamon to a fine paste. Extract the milk from the soaked coconut and set aside. Heat the saffron for 2 seconds, crush it, and then soak in hot milk. Heat oil and fry the onions till it is golden-brown. Add the ginger-garlic paste and fry for a couple of minutes. Add the ground paste and bay leaves. Let it simmer for 5 minutes. Add the chicken pieces and 1/2 a cup of water and continue cooking, for approximately 20 minutes, over a low heat. When the chicken is almost cooked, add the coconut milk, green chillies, coriander leaves and yogurt. Cook till the chicken is tender. Add the cream and saffron and simmer for 2 minutes.

INGREDIENTS:

3 cups of rice
1 cup washed urad dal
4 green chilies
A small piece of ginger
1 cup sour yogurt
4 tsp lemon juice
4 tsp sugar
1/2 tsp soda-bi-carbonate
Salt to taste
For yellow dhokla:
2 1/2 cups of Bengal gram
1 tbsp rice
1 cup sour yogurt
A small piece of ginger
4 green chilies
4 tsp sugar
4 tsp lemon juice
1/2 tsp soda-bi-carbonate
A pinch of asafoetida
1/2 tsp mustard seeds
1 bunch of curry leaves
4 tbsp green chutney
1/2 tsp turmeric powder
Salt to taste
4 tbsp oil
2 tbsp grated coconut for garnishing
Double Decker Dhokla

DIRECTIONS:

To make the white dhokla batter:
Soak Bengal gram dal and rice separately overnight. Grind the dal into a paste and the rice into sooji consistency with the yogurt in a blender.
Mix together both the pastes. Add salt and keep aside for 8-9 hours for fermentation.
The batter should be a bit thicker than pakora batter. Add some water if desired.
When bubbles form in the batter and it has fermented, add ground green chilies, ginger, lemon juice, sugar and soda-bi-carbonate. Mix well.
To make the yellow dhokla batter:

Soak dal and rice overnight. Grind them into a paste in a blender adding yogurt.
Mix salt, turmeric powder and keep the mixture aside for fermentation for about 8-9 hours.
The batter should be a bit thicker than pakora batter. Add water if desired.
When the mixture has fermented, add ground green chilies, ginger, sugar, lemon juice and soda-bi-carbonate. Mix well.
To make the dhokla:

Boil water in a pressure cooker.
Grease the round pan or cooker separator properly.
Pour in the white mixture and steam for 7 minutes without a weight. Open the lid of the cooker and spread green chutney on the white dhokla.
Now pour the yellow mixture over it. Close the lid and again steam it for 10 minutes on medium heat.
When all the dhoklas are prepared, cut them into square or diamond shapes.
Heat oil in a pan, add ground asafoetida, mustard seeds and curry leaves. Pour this seasoning on the dhoklas.
Garnish with grated coconut and serve them with tea