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.

sarson ka saag

Sarson ka saag
· bunch spinach washed and chopped fine
· 1 bunch mustard greens washed and chopped fine
· 2 green chillies
· 1 tbsp grated ginger (or paste)
· 1 tbsp grated garlic (or paste)
· Salt to taste
· 2-3 tbsps ghee
· 1 large onion grated
· 1 tsp coriander powder
· 1 tsp cumin powder
· 1 tsp garam masala powder
· Juice of 1/2 a lime/ lemon
· 1 tbsp bengal gram flour/ maize flour
Recipe:
· Mix the greens, green chillies and salt to taste and boil in 1 cup of water till cooked.
· Mash the greens mix well to make a course paste.
· In another pan, heat the ghee on a medium flame. When hot add the grated onion and fry till pale golden.
· Add all the other ingredients and fry till oil separates from the masala (onion-spice mix).
· Add the greens mix to this and stir till blended.
· Garnish with a dollop of butter and serve with makai ki roti

Baingan Bharta

INGREDIENTS:1 Big Egg Plant (Brinjal)1 Big Onion(finely cut)1 Big tomato (finely cut)1/2 spoon turmeric powder1 tsp Chili Powder to taste2 Green Chilies1/2 tsp Garam Masala Powder1/2 tsp Coriander Powder1/2 tsp Cumin Powder1 Tbsp Ginger Garlic PasteSalt to tasteCoriander leaves(finely cut)METHOD:
Cut egg plant in pieces & Boil in pressure cooker.
Now start chopping this eggplant nicely into as small pieces as possible or until they are mashed nicely.
Fry the onions till it turns to golden color. Then add Ginger-Garlic Paste to it and fry for another minute.
To this add tomatoes and all the rest of the masala's and fry for 2 more minutes until tomatoes are nicely cooked and mashed.
Now to this add the mashed eggplant and cook on light flame for about 5 more mins until all the ingredients are nicely blended.
Garnish it with fresh coriander leaves.
This dish goes very well with Bajari’s roti or even with paratha.

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.

Mix Vegetables

2 cups chopped mixed vegeables (carrots, peas, beans, capsicum, cabbage, cauliflower etc.)1 tomato chopped1 onion finely chopped1 tsp. ginger, finely grated3-4 flakes garlic, gratedsome curry leaves1 tbsp. coriander leaves1 tsp. red chilli powder1 tsp. coriander powder1/4 tsp. turmeric powder3-4 pinches asafoetida1 tsp. wheat floursalt to taste2 tbsp. oil1/2 tsp. each cumin, mustard seeds5 cashews powder
Recipe:
1. Heat oil in pressure cooker, add all two seeds.
2. Allow to splutter, add curry leaves, asafetida.
3. Add garlic, ginger, onions, cook it.
4. Add chopped veggies, Stir, add all masalas, 1 cup water, bring to a boil.
5. Cover lid, allow to cook for 10 minutes.
6. Remove lid, Stir in ground powder, salt, and stir, and simmer till gravy is thick.
7. Garnish with chopped coriander.
8. Serve hot with rice or roti.

Malai Kofta

2 bowl potato mash
2 tbsp crumbled paneer,
2 tbsp khoya –or-malai

4-5 cashewnuts chopped
1 tbsp raisins(kismish)
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom 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. Keep aside.

· Mix all the other ingredients for the kofta into a paste.

· Make rounds of the potato dough and place a little of the mixture in the center of each, Seal and shape into stuffed rounds. 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 malai kofta.

Note: The koftas should be put in just before serving the dish.

Papad nu saak

· 6 Papad (broken into 3 inch pieces)
· 1 cup Curd
· 2 tbsp: Chopped fresh coriander
· 1 tsp: Red chilly powder
· 1 tsp: Cumin seeds
· 2 tbsp: Coriander powder
· 1 tbsp: Ghee
· Salt to taste
· Pinch of turmeric powder
Recipe:
1. Heat ghee in a pan add the cumin seeds.
2. When they start to crackle add red chilly powder, coriander powder and turmeric powder. Fry for 3-4 minutes over medium heat,
3. Then add the beaten curd and cook for 2 minutes. Add 1 cup of water and bring to a boil.
4. Put the papad pieces into the boiling gravy and cook for 5 minutes.
5. Garnish with fresh coriander.
6. Serve with phulaka or roti

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.