Gobhi mussallam!

Ingredients


Whole cauliflower – 500 to 600 gms


Marinade


Curd – 3 tbsp
Chilli powder – 1 tsp
Ginger and garlic paste – 2 tsp
Cumin powder (roasted) – 1/2 tsp
Coriander powder (roasted) – 1/2 tsp
Turmeric powder – 1/4 tsp
Mace and nutmeg powder – 1/8 tsp (optional)
Green cardamom powder – 1/4 tsp
Cinnamon stick powder – 1/8 tsp (optional)
Tomato puri (thick, concentrated) – 2 tbsp
Salt – as per taste


Gravy/curry


Oil – 6 tbsp
Cumin seeds – 1 tsp
Green cardamom – 3
Cloves – 4
Cinnamon stick – 1 (1 inch)
Onion – 2 (200gms)
Ginger and garlic paste – 2 tsp
Water – 1/2 cup
cream – 1/4 cup
Tomato puree - 1 cup
Cashew nut – 8 to 10
Raisins (kish mish) – 2 tbsp
green peas(optional) - 1 cup


Method:-


1)In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 5minutes each side or total 10 minutes. Remove from water, keep it aside.Alternative option is to microwave the cauliflower with salted water beneath it in a microwave safe bowl on high for 5 mins and then set it aside.


2)mix all the ingredients for marination and apply on the cauliflower and set it aside for 2-3 hours.


3)Heat the oil in a heavy-bottomed pan till hot, add cumin seeds, whole spices and onion, saute till soft and light brown, transparent,Add ginger and garlic paste and all the dry spices and saute for 10 mins.

4)Now place the marinated cauliflower with its head (florets) down, simmer the flame and close the lid.

5)After 10min, open the lid and turn the cauliflower and cook again for 10min on lower flame by closing the lid, put some gravy onion mixture on top of the cauliflower.

The cauliflower is almost cooked and the gravy has left oil on top.

6)Add the tomato puree, cashew nuts and raisins and sprinkle salt to taste. Mix well

7)when the gravy starts thickening add the cream slowly on low flame for 10 mins.

8)garnish with some fried peas(optional) and serve with roti or nan.

navratan korma

A decadent  Mughlai dish with 9 varieties of vegetables,nut,paneer,creamy sauce all of which come together to whip up a beautiful delicacy.its origin from a royal era gives it a very rich and slightly sweet taste. This is an absolutely delicious recipe and for all those who are not so fond of spicy Indian food, this should be a perfect veg recipe.



Ingredients:


Diced Vegetables - 3 cups [ I used carrot, beans, cauliflower, peas, corn, capsicum,cabbage,Courgette]
Paneer - 1/4 cup or few cubes.
Cashew & Raisins - 1/4 cup or 15 each
Onion - 2 large
Tomato - 2 lage or 1/2 can chopped tomato
Green Chili - 2
Ginger-Garlic Paste - 2 tsp
Red Chili Powder  - 2 tsp
Coriander Powder - 1 tsp
Turmeric Powder  - 1/2 tsp
Cumin Powder - 1 tsp
Garam Masala Powder - 2 tsp
pouring cream/sour cream-1 cup
Butter - 1 tbsp
Salt - to taste 
pineapple chunks and cherry-1/4 cup


Method:


1. Finely chop onion, slit green chili .Soak dry fruits in water for 10 minutes and grind to smooth paste.


2. Chop all the vegetables and keep aside. 


3.  Add all the vegetables & chilies except corn and peas with little water and microwave for 5 minutes.  
~ this makes the cooking process faster and retains the natural color of the vegetables.


4. Meanwhile heat butter in pan add chopped onion and saute until transparent, add ginger-garlic paste, mix well and cook for 1 minute.  Add all powder masala and cook for another 1 minute.


5. Add puree tomato, mix well and cook for 6-8 minutes or until butter starts oozing out.


6. Now add all the cream ..i like the taste of sour cream and simmer until a boils comes.  Add microwave vegetables and cook in medium heat for 8-10 minutes. 


7.  Add paneer and cashew, raisins paste and give a good stir cook for another 2-3 minutes.   Add salt and cook for 5 minutes until gravy become thick. 


8.  Add pineapple chunks and fresh cherries or sweetened cherries.

traditional gatte ki sabji(chick peas flour curry)

A dish from from the royal part of India 'Rajasthan'.Dumplings made of chickpea flour (besan/gram flour) are cooked in a flavorful and tangy yogurt gravy.Not an easy dish for a novice cook but its worth trying once and will prove to be an enhancement for your culinary skill.

very delicious dish with an earthy flavor.

Ingredients

For Gatte

1. Besan (Chick Pea Flour) - 1 cup
2. Haldi (Turmeric Powder) - 1/2 tsp
3. Mirch (Red Chilli) Powder - 1/2 tsp
4. Ajwain (Carom Seeds) - 1 tsp
5. Dhaniya (Coriander) Powder - 1/2 tsp
6. Salt - as per taste
7. Dahi (Yogurt) - 1/4 cup
8. Oil - 1/8 cup

For Gravy

1. Onion - 1 cup finely chopped
2. Tomato - 1 cup finely chopped
3. Ginger - 1 inch piece grated
4. Garlic - 4 cloves crushed
5. Dahi (Yogurt) - 1 cup
6. Dhaniya (Coriander) Powder - 1 tsp
7. Jeera (Cumin) Powder - 1 tsp
8. Mirch (Red Chilli) Powder - 1 tsp
9. Amchur (Mango Powder) - 1/2 tsp
10. Garam Masala - 1/2 tsp
11. Rai (Mustard Seeds) - 1 tsp
12. Jeera (Cumin Seeds) - 1 tsp
13. Salt - as per taste
14. Oil - 2 tsp

Preparation

For Gatte

• Mix all dry masalas in besan
• Add oil to the besan and mix
• Slowly add dahi and mix it. Remember not to add all together as otherwise besan tends to get sticky. You may not use all the dahi.
• Make it into a firm dough (firm enough to roll it into cylinderal shapes
• Now, take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape (about 6 inch long or so.
• Now take a pot and boil water in it. Take enough water to put all the above made rolled gatte in it.
• Now, add the gatte in the boiling water. They should be fully merged in water.
• It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.
• Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
• Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).

Gravy and Mixing

• Add all dry masalas (except salt, add salt at the end as needed) to dahi and mix it well till smooth.
• Take a wide pan, add oil
• Add rai, jeera and let them splutter
• Now, add ginger and garlic and fry for a minute
• Add onion and fry till it is translucent
• Add tomato and  fry till it is all mushy (cover the lid, it will be quicker)
• Add the dahi and mix till the gravy starts boiling and separating oil
• Now, add the gatte pieces in it, cover and cook for5 more min.
• Add saved water (and more) as needed.
• The sabzi is ready !!!

paneer makhni aka paneer butter masala

Being a north indian this is the  most common dish we order at restaurent coz max of  time it turns out good...( so why to take risk :) )  .I tried cooking lot of versions of PBM as we used to call it in our good old hostel days.With lil enhancemnts and experiments this time it was unbeatable and as good as any punjabi dhabas in Delhi.Sharing the recipe with you Just try it and enjoy the praising conversations about your cooking  over the dining table ...so lets get cooking

ingredients

Paneer/tofu - 1 block, approx. 2 cups of cubes

Onion - 1 medium-sized one, chopped fine

Ginger-garlic paste - 1 tbsp

Coriander powder - 1 tbsp

Garam masala - 1 tsp

cumin powder - tsp

Red chilli powder - 1-2  tsp

chopped tomato can - 1 can if not available 3-4 red tomatoes finely chopped

Tomato sauce/ketchup - almost 1 tbsp

Kasuri methi/dried fenugreek leaves - 1 generous pinch

Milk - 1/2 cup

Cream - 1 cup

Oil - 3 tbsp

Salt - to taste

sugar - 1 tbsp(to balance the sourness of tomatos)

food colour ( i used red colour to give it a restaurant look)

How I Made It:

1. Heat 2 tbsp oil and fry the onions until golden brown.

3. Add the ginger garlic paste and fry for a minute.

4. Next, add the dhania, garam masala, chilli powder,cumin powder and some salt. Fry for 30 seconds.

5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.

6. Lower fire and cook covered for 5 mins.

7. Open lid, add sugar ,1 pinch of color mixed with water,add paneer/tofu and the cream. Mix well and simmer for 3-4 mins.

8. Garnish with fresh coriander leaves if you have any.Enjoy it goes well with anything rice ,roti ,nan, paratha....

CAULIFLOWER CHILLY

A great starter and yummy too!!


Ingredients:

Cauliflower cut into bite sized Florets - 500gms  
  Gram Flour (Besan) - ½ cup  
  Ginger grated - 1 tsp  
  Corn Flour - ½ cup

  Ginger Garlic Paste - 1 tsp

  Green Chilli Paste - 1 tsp

  Soya sauce: 1 tsp for Flour Paste, 2 tbsp for Sauce

  Oil for frying

  Salt to taste

  Onion finely chopped - 1 small

  Tomato Ketchup - 4 tsp

  Chopped Cilantro (Coriander Leaves) or Spring Onions for garnishing



Method:

Cook Cauliflower for about 5 minutes until tender in pan of boiling Water. Drain, pat dry with a towel and set aside.
Next mix together Gram Flour, Corn Flour, Ginger Garlic Paste, Chilli Paste, Soya Sauce and Salt with some Water to form a thick Batter. 
Heat Oil in a pan on medium heat. Dip each Cauliflower Floret in the Batter and fry till it becomes crispy. Lay them on a tissue paper to drain the excess Oil.
Heat a teaspoon of Oil in a pan, sauté the Onions till golden brown.


 Next add Tomato Ketchup and Soya Sauce to the Onions and mix well (add 1/3 cup of Water if you want to make it wet version)


 Add the fried Cauliflower and mix well until it's coated with the Sauce.


Garnish with coriander leaves or Spring Onions and serve hot!

matar paneer

Ingredients:

1 Cup Paneer cubed
2 cups matar(green peas)
1 tomato
1 onion
2 green chillis
1/2 tsp. salt
1/4 tsp. turmeric powder
1/2 tsp. red chilli powder
1 tsp. coriander powder
1/2 tsp. garam masala
1/4 cup cream of milk
1 Tbl. spoon oil.Green coriander leavs for garnish

Method:
Heat oil in a pan.fry paneer till its golden brown and put it in a bowl filled with water this will keep the paneer softer.Add oil in pan  Add onion in it and saute for few minutes.  Add garam masala, salt, chili powder, coriander powder, turmeric powder and let it cook.  When it is light brown and leaves the sides of pan, add tomatos and peas and cook for several minutes until peas are cooked through.  add Paneer cubes in it and water.  When it starts boiling, add cream and remove from the heat.  Garnish it with coriander leaves.

mushroom matar masala

ingredients:-


1 1/2 cups - Green peas (Mutter)
200gms - Mushrooms 
4 - Cardamon(green) 
1" - Cinnamon 
2 - Onions 
1 1/2 tbsp - Ginger paste
1 tbsp - Garlic paste 
3-4 - Tomatoes 
1 tbsp - Chilli powder 
1 tbsp - Coriander powder 
1 tsp - Turmeric 
1 tsp - Garam masala powder 
1/2 cup - Cashewnut paste 
4 tbsp - Oil 
Salt To Taste


Preparation:
Clean, wash and cut the mushrooms into medium pieces and chop onions finely.
Heat oil in pan. Saute green cardamoms, cinnamon stick & onions till golden brown.
Add ginger garlic paste and cook for 1/2 a minute.
Add tomatoes and cook till oil leaves the sides.
AddChilli powder, coriander powder, turmeric, garam masala, salt and cook for 2 minutes.
Lastly dissolve the cashewnut paste in one cup of water and mix well and add it to the pan. Add one more cup of water and bring it to boil.
Add the mattar (green peas) and mushrooms and cook till the peas are fully cooked. Once done, serve the mushroom matar with rice or roti.

Palak paneer

Another hot favorite North Indian dish! This mildly flavored dish is super healthy too. If Paneer is not on hand or you want a dairy-free option you can also use tofu or veggies like cauliflower or potato.

Ingredients:

500 gms Paneer 

2 medium-sized bunches of fresh spinach (approximately 500 gms)

4 tbsps olive oil

1 large onion chopped fine

1 large tomato diced

2 tsps garlic paste

1 tsp ginger paste

2 tsps coriander powder

1 tsp cumin powder

1/2 tsp turmeric powder

1 tsp garam masala powder

Salt to taste

1 tbsp of butter to garnish

Preparation:

1.Cut the paneer into cubes. Heat 2 tbsps of oil in a heavy-bottomed pan and stir-fry the paneer till golden. Remove and drain on paper towels. Keep aside.

2.Add 2 tbsps of oil to the same pan and fry the onions in it till soft.

3.Add the ginger and garlic pastes and fry for a minute.

4.Add the spinach, tomato, coriander, cumin, turmeric and garam masala powders and mix well. Add salt to taste and mix well.

5.Cook till the spinach are soft and like pulp. Mash well into a rough paste. If you prefer, you can also blend this paste in the food processor to get a smoother consistency.

6.Add the previously fried paneer cubes to this gravy and mix to coat the pieces.

7.Garnish with butter  or fresh cream and serve hot with Roti or rice.

mixed veg delight

Can be called sabj panchratan ,made up of five vegetables.absolute YUM and healthy sabji .a little variation to it by adding Chaat masala which gives it a Tangy flavour...Here we go for the Recipe

Ingredients:-

1.1 cup diced carrot

2. 1 cup French beans

3.1 cup capsicum diced

4.1 cup Cauliflower (cut into big florets)

5.1 cup potato diced

6 Oil any I have used Olive oil.

7.Onions -two finely chopped

8.Tomatoes-1 finely chopped

9 green chillies-1-2 finely chopped

10.turmeric powder-1 tsp

11.red chilly powder-1 tsp

12. cumin and black pepper powder-1 tsp

13. coriander powder-1 tsp

14.Ginger garlic paste

15. finely shredded Ginger

16 chaat masala-1 tsp

17 Cumin seed- 1 tsp

18 Salt 

Preparation:-

1) In a baking sheet spread all the vegetables ,drizzle olive oil on them and put it in the oven at 250-300 Deg Centigrade for 20 Mins.

2)Meanwhile in a pan add oil,add cumin seed add onions and brown it.

3)Add all the powdered masala and salt and Bhunao it.

4)Add tomatoes and fry till it starts leaving the oil in Pan.

5)Add all the Veggy out of the oven into the Pan and keep frying on high heat.

6)add chaat masala and fry for 2-3 Mins.

7)ready to serve with puri or paratha.

rajma

INGREDIENTS

Red kidney beans (rajma), soaked overnight 1 1/2 cups

Salt to taste

Oil 3 tablespoons

Bay leaves 2

Onions, finely chopped 2 medium

Ginger, chopped 1 inch piece

Garlic, chopped 6-8 cloves

Tomatoes, pureed 3 medium

Coriander powder 1 tablespoon

Cumin powder 1 teaspoon

Red chilli powder 2 teaspoons

Turmeric powder 1/2 teaspoon

Garam masala powder 1 teaspoon

METHOD

Pressure cook rajma with five cups of water and salt till totally cooked and soft.Heat oil in a deep pan. Add bay leaves and onion (you can grate the onion if you wish). Add ginger and garlic and continue to sauté till the mixture turns golden. Add tomato puree, mix and continue to cook. Add coriander powder, cumin powder, red chilli powder, turmeric powder and cook till the oil leaves the masala. Add rajma along with the cooking liquour and mix. Adjust salt and add garam masala powder. Lower the heat and simmer for about fifteen to twenty minutes on low heat. Serve hot with steamed rice.

mixed vegetable poriyal

Ingredients:

250g vegetables (any vegetables of your choice, it can be carrots, beans,potatoes cabbage, cauliflower)

1 big onion

2 green chilies split lengthwise

1 tsp grated ginger 

2 tbsp coarsely grind roasted peanut

2 tbsp shredded coconut

1/2 tsp mustard seeds

½ tsp split gram dal

½ tsp black gram dal

1 tsp cumin seeds

1/2 tsp onion seeds (optional)

1 sprig curry leaves

A pinch of asafetida

½ tsp amchur powder (dried mango powder)

Salt

¼ tsp turmeric powder

3 tbsp oil

Coriander leaves for garnishing

Method:

Wash and chop the vegetables into small fine pieces and cook them partially in hot salted water for about 7 to 10 minutes (it depends on the vegetables) until done but still firm). Drain and reserve.

Heat oil in a wok, add the dal and then the mustard seeds, cumin and onion seeds, the curry leaves and let it splutter. Add the onions and the green chilies, fry until slightly brown. Now goes the ginger, fry a little and add the asafetida, the salt, turmeric and then the vegetables. 

Stir fry on high flame for about 2 minutes, close and cook for another 6 minutes, sprinkle the amchur powder,peanut and shredded coconut and the coriander leaves and remove from the flame. 

Paneer with peas and sweet corn kernel

Ingredients –

Sweet corn kernels – 1 cup
Cottage Cheese/ Paneer – 150 gms
Green peas -1 cup
Oil – 2 tablespoons
Ginger garlic paste – 1 teaspoon
Onion (finely chopped) – 2 medium sized
Tomato (finely chopped) – 2 medium sized
Cumin seeds – 1 teaspoon
Cumin powder – 1 teaspoon
Coriander powder – 1 teaspoon
Red chili powder – 1 teaspoon
Garam masala – 1 teaspoon
Turmeric powder – 1 teaspoon
Tomato ketchup – ¼ cup
Salt – to taste

Method:

* Boil the sweet corn till tender and drain the excess water and keep aside.
* Cut the paneer into 1 inch cubes.
* In a kadhai or a heavy bottomed pan heat oil. Add cumin seeds and once it splutters add the chopped onions until transparent. Add the ginger garlic paste and mix well.
* Now add the tomatoes, red chili powder, turmeric powder, coriander powder and cumin powder. Mix well on a low flame until oil separates from the masala and the tomatoes become tender.
* Add the garam masala, salt and tomato ketchup.
* Add peas and sweet corn kernels .Saute for 5-10 mins,add the paneer Mix gently and let it cook on a low flame.
* Garnish with freshly chopped coriander and serve with parathas or chapattis.

alu-do-pyaja

 A Potato Dish with prominent flavour of onions.An easy dish to prepare just with a little twist on a daily moron meal.Here we go with the recipe.

Ingredients:-

Potatoes- 1/2 kg washed .peeled and cut in big chunks

Onion-600 g or 2-3 medium

Ginger and garlic paste-2 tbsp

yoghurt-100 g beaten and whisked

green chillies- 3-4 as per your taste

Red chilly powder-1 tsp

turmeric powder-1 tsp

Cumin powder- 1 tsp

Coriander powder-1 tsp

Bay leaves-2

Oil-100g

Salt as per taste

garam masala powder-1tsp

method:-

1.mix potatoes and yoghurt and keep aside for 10 mins.

2.Cut half the onion thick slices and other half in fine slices.

3.Heat oil in a pan and saute the thick slices till it becomes tender but not brown,Take it out and keep aside.

4.add rest of the onions and bay leaves and fry till golden brown colour.

5.Add Ginger Garlic paste and keep frying.

6.Add all the powdered spices and fry

7.Add potatoes with yoghurt ,green chillies ,salt Cover and cook until all moisture dries up.

8.Add fried onion and garam masala.Cook with another 2-3 mins.

9.Serve with rice or roti.

matar chhole

Ingredients:
White Matar sok overnight
Onion 2 cut very small pcs
tomato 1 cut very small pcs
ginger garlic paste 2 tsp
haldi powder-1 tsp
chilli powder- 1 tsp
cumin powder- 1tsp
coriander powder- 1tsp
black pepper powder-1 tsp
amchur powder-1tsp
salt as per taste.
edible soda-1/2 tsp

method

1.Pressure cook matar with soda for 3-4 whistles and leave aside.
2.Heat oil add onion and fry till translucent
3.add tomato ,add all the powdered spices and salt and fry till oil seperates.
4.add matar from the pressure cooker along with the water in it.
5.leave it simmering for 10 mins on low flame.
6.serve with Naan or paratha.

Alu bhaji

Ingredients

potato 4 cut in long strips .

onion 1 cut in long strips

hali powder 1tsp

cumin powder 1 tsp

black pepper powder 1 tsp

salt as per taste

Method

1.heat oil add onion and potatoes add salt and haldi powder saute it and cover for 2-3 mins

2 add cumin and black pepper powder and saute

3 check the potatoes if cooked add lil oil and fry till its little crisp.

4 serve as side dish 

paneer bhurji

Ingredients:-

Paneer(cottage cheese)-1/2 kg

onion-3 big

tomatoes-2

ginger cut in small chunks-1 tbsp

garlic cut in small chunks-4-5 pods

green chilly-2

cumin seeds-1/2 tsp

Haldi powder 1tsp

Red chilly powder-1 tsp

dhaniya powder-1 tsp

dhaniya leaves-2 tbsp

salt 2 tsp

sugar-1 tsp

pepper-1 tsp

garam masala powder-1 tsp

Amchur or chat masala-1 tsp

oil or butter-2-3 tbsp

pineapple chunks(optional) 1tbsp

Method of preparation:-

1)Heat oil or butter add cumin seeds add onion,ginger ,garlic and fry till onions become translucent.

2)Add all the powder spices and salt and saute it.

3)Add chopped tomatoes and green chillies and fry the masala till oil separate.

4)Crush the Paneer and add to the masala  and give it a stir.sprinkle little water to keep the dish moist.

5)Add sugar and cover the lid.

6)after 5 mins give a stir and add dhaniya leaves and pineapple chunks cut very small.

7)Serve with rice or roti.

masala baigan

Ingredients

1 Potato (cut into pieces)
2-3 brinjals (cut into pieces)
1/2 cup finely chopped onions
1/2 cup finely chopped Tomatoes
2-3 Garlic pieces
1 inch Ginger piece
1 long green chili
1 tsp red chili powder
1/4 tsp turmeric powder (haldi)
1 tsp Coriander cumin seed powder
salt to taste
1 tbsp oil
1/2 tsp cumin seeds 

Method

1. heat oil and season it with cumin seeds.
2. now add garlic, ginger and whole green chili.
3. add the chopped onions and fry till light brown. remove the green chili and keep aside.
4. now add the chopped tomatoes and fry till the oil seperates and tomato pieces are cooked.
5. put turmeric powder , fry, then add red chili powder and lastly coriander-cumin-seed-powder.
6. then add the potato pieces and fry for few minutes.
7. then add brinjal pieces and fry for few minutes.
8. now put 1-2 cups of water gradually , simmer the flame amd cover.
9. when it is cooked , garnish with coriander-leaves and serve hot with chapati and rice.