Methi Malai Mutter

1/2 big cup Boiled Green Peas.
1/4 cup freshcream or Malai.
1/2 bunch Methi (fenugreek) leaves.
2 tbsp. butter.
Salt to taste.
½ tsp. Cumin seeds.
1 pinch asafoetida.

Powder of:
1 cardamom.
2 to 3 cloves.
1/2" stick cinnamon.
Paste of:
1 onion.
1 tbsp. khaskhas
6-7 Cashew nuts.
1 tbsp. Curd.
1 tsp. Sugar.
2 to green chilies.
1/2" ginger.
Recipe:
Finely chop methi leaves & immerse them in salted hot water for 5 minutes.
Drain and wash well in a strainer under running water.
Press out well to remove as much water as possible. Keep aside.
Beat malai till smooth. Keep aside.
Heat Butter in a kadai & add cumin seeds and asafoetida.
Add grinded paste and stir-fry for 2-3 minutes.
Add powdered spices. Stir, and add peas, methi leaves and malai.
Add all other ingredients.
Boil till gravy thickens.
Serve hot with parathas, rotis, naans, etc.

Veggi Kofta

2 bowl potato mash 2 tbsp crumbled paneer,1 tbsp fresh malai
½ Mix vegetables, Boiled & chopped
(carrot, French beans, peas, Capcicum) 2-3 finely chopped green chillies 1/4 tsp sugar 1 tsp coriander powder 1 tsp cumin powder 1 tsp red-chilli powder Salt To Taste 3 tbsp cooking oil/ghee Oil for frying the koftas
For the gravy:1 cup onions, chopped 3 flakes garlic, crushed 1 tsp ginger, crushed 1½ cup tomato puree 1 tsp red-chilli powder ½ tsp garam masala powder ½ tsp corainder powder ½ tsp cumin powder ½ tsp sugar 1 tbsp cashewnut powder

Recipe:
· Take potato mash and add salt to taste.
· Mix all the other ingredients for the kofta into a potato mash.
· Make 10 -12 kofta of round shape out of the potato mixture. Deep fry each kofta till golden brown. Drain and keep aside.
· Blend together the onions, ginger & garlic and fry in 3 tbsp of oil till brown.
· Add the tomato puree and the dry powders.
· Add the sugar and the cashwnut powder.
· When the gravy comes to a boil, add the koftas.
· Heat through and serve the koftas with roti/ naan.
Note: The koftas should be put in just before serving the dish.

Chinese Veg. Manchurian

For Manchurian balls:
4 cups cabbage chopped1 ½ cups carrot minced1 medium onion chopped2 tbsp corn flour5 tbsp Maida2 tsp garlic minced1-2 green chillies minced
3 pinches pepper powdersalt to tasteOil for deep frying
For gravy:
1 tsp garlic chopped2 tsp green chillies chopped2 tsp ginger chopped1 tbsp corn flour1 cup water1 tbsp soya sauce2 pinches sugar2 table spoon oilSalt to taste
Recipe:
For the Manchurian:
1. Mix carrots, cabbage, onion, cornflour, maida, garlic, pepper powder and salt to taste.
2. Shape spoonful of the mixture in small balls. Deep fry in hot oil until golden brown.
For the gravy:
1. Heat oil in a frying pan on a high flame. Add the garlic, green chillies and ginger and stir fry over a high flame for a few seconds.
2. Mix the cornflour with 1/4 cup of water keep aside.
3. Add the water, soya sauce sugar and salt to taste. Bring it to boil, while its boiling add the cornflour mixture and boil the gravy till it becomes thick.
4. Just before serving put the balls in the sauce and cook for a few minutes. Serve hot.

Paneer Pasanda

250 grams paneer 2 onions 5-6 cashewnuts pieces 3 cardamoms 2 cloves 1 stick cinnamon 1 bay leaf 3 chopped green chilies 1 red chili powder1 tsp. dhania powder 1 tbsp ginger-garlic paste1 cup fresh thick curd 1 tbsp finely chopped coriander leaves 2 tbsp. ghee/ oil /butterSalt to taste
Recipe:
1.Cut the paneer into small cubes & fry for1minute in 1tbsp oil. 2. Grind onions in a mixer along with the cashewnut pieces. 3. Heat the Ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1 minute. Add the ginger-garlic paste and fry for minute. 4. Add the onion paste and the green chilies and fry for minute.5. Add red chili and coriander powder.Cook again for a 1/2 minute and take the pan from fire. 6. Add the curd and salt to the gravy and cook . 7. Finally, add the paneer and cook for one boil.
8. Add the coriander leaves
Serve hot with parathas/Roti/Puri/Chappati.