Delicious Paani Puri

Ingredients

For The Puris

1/2 cup fine semolina (sooji)
1/4 tbsp plain flour (maida)
3 tbsp soda water (bottled) or 1tsp baking soda
1-2 pinch salt

For The Pani

1 1/2 cups chopped mint leaves (pudina)
1 tbsp chopped coriander (dhania)
1/3 cup tamarind pulp (imli)
25 ginger (adrak)
4 to 5 green chillies
1 tsp roasted cumin seeds (jeera) powder
1 1/2 tsp black salt
salt to taste
(You can use Everest Paani Puri masala if you don't want to prepare paani yourself )

For The Puri Filling
3 large Potato,
1 medium sized Lemon
1/2 cup mixed sprouts, boiled
1/2 cup boondi , soaked and drained

Method

For the Puri
Mix the sooji, plain flour, soda water and salt to make a semi-stiff dough and knead well in cold water for about 15 minutes. Allow it to rest under a wet muslin cloth for 2-3 hrs.
 Make small balls of dough and roll it like thin chapati, now take a small 1½" wide mouthed glass, cut out small circles from the rolled dough using glass. Deep fry in a kadhai in hot oil on medium flame till they puff up and are golden brown (press each puri using a slotted spoon till they puff up in the oil). Remove, drain on absorbent paper and store in an air-tight container. Be very careful while putting the circles in hot oil as hot oil may burn your face, which happened to me some months earlier.

For the Paani
Soak the tamarind in ½ cup of water for approximately 1 hour. Strain out all the pulp through a sieve. Combine this pulp with the remaining ingredients except the black salt in a blender and grind to a fine paste using a little water. Transfer the paste into a large bowl and combine with 1 litre of water, the black salt and normal salt and mix well. Chill for about 2 to 3 hours after making so that all the flavors have blended properly.

For the filling
Boil the potato, peel off the potato cover and mash it well, add lemon juice, salt, green chilly, sprouts  and boondi, mix well.

Tatsy Paani Puri is ready to eat.
Make a small hole in the centre of each puri, fill with a little potato mix, immerse it in the chilled pani and eat immediately.

Tips
You can use Everest or MDH Paani Puri Masala if you do not want to prepare paani yourself.

Palak Soup

Ingredients

• Spinach 1 bunch

• Oil 1 tablespoon

• Cinnamon 1 inch stick

• Black peppercorns 15-20

• Cloves 5

• Black cardamom 3

• Bay leaves 2

• Ginger,finely chopped 2 tablespoons

• Garlic,finely chopped 1 tablespoon

• Onion ,finely chopped 1 medium

• Green chilli,chopped 1

• Bottle gourd (lauki/doodhi) 1/4

• Carrot 1/2 medium

• Salt to taste

• Milk 1 cup

• Black pepper powder a pinch

Method
Heat oil in a non stick pan. Add cinnamon, black peppercorns, cloves, black cardamoms, bay leaves, ginger and garlic and sauté. When garlic turns light brown, add onion and sauté. Add green chilli and mix.

Cut bottle gourd and carrot into small cubes and add. Roughly chop spinach and add. Sauté for a minute and add 5 cups water. Add salt and mix well. Cover and cook for 8-10 minutes.

Add milk and mix and let the mixture comes to a boil. Cool slightly, transfer into a mixer jar and grind into a paste.

Strain this mixture into a bowl. Transfer it back into the pan and bring it to a boil.

Transfer shorba into a serving bowl, sprinkle some black pepper powder and serve hot. 

Chilli Chicken

Ingredients

• 1 kg boneless chicken
• 2 tbsp soya sauce
• 2 tbsp green chilli sauce
• ajinomoto a pinch (optional)
• salt according to taste
• black pepper according to taste
• 3-4 chopped green chillies
• 1 tbsp choped garlic
• 1 tbsp cornflour
• 2 tbsp all purpose flour (maida)
• 1 egg
• 2 medium onions diced ( square pieces)
• 1 capsicum or green pepper diced  (square pieces)

Directions

1. Marinate the chicken in soya sauce, egg, salt, pepper, ajinomoto, flour, cornflour, half garlic and green chilli sauce for 1 hour.
   all the tablespoon ingredients should be added half in the marinade, if soya sauce is 2 tbsp then add 1tbsp in marinade and the other half while cooking.

1. After 1 hour, fry the chicken pieces till they are brown and keep them on a tissue paper to absorb the excess oil.
2. Now in the same oil add chopped garlic, green chillies, fry for 2 minutes, now add fried chicken, onions and capsicum. Saute on high flame, add all the half ingredients- salt, pepper, ajinomoto, soya sauce and green chilli sauce.
3. Add 1/2 tsp vinegar
4. Serve hot with fried rice or noodles. 

Mutton Korma

Ingredients:

• ½ kg Boneless mutton.
• ½ tbsp cumin.
• Coconut paste. (½ cup)
• Ginger, Garlic paste (1 tbsp each).
• Onions. (Finely chopped 1 cup)
• Poppy seed paste. (½ cup) Coriander powder 1 tbsp.
• Red chili powder ½ tsp.
• Turmeric powder ½ tsp.
• Bay leaves 2 pcs.
• Cloves 6-8 pcs.
• Nutmeg powder 1/8 tsp.
• Green elaichi 6-8 nos.
• Cinnamon sticks A few.
• Oil 4 tbsp.
• Salt to taste.

Instructions:

Dry cloves, elaichi, jeera, cinnamon sticks and nutmeg powder have to be roasted and then ground to a fine paste.
Heat some oil in a saucepan, add bay leaves and chopped onions and sauté. When the color of the onion changes to brown, add ginger and the garlic paste. Put in the boneless mutton and stir, mix in the ground masala, turmeric and red chili powder. Pour some water, add salt to taste and boil till the mutton becomes soft and tender. Add the paste of poppy seeds, coconut paste along with the roasted coriander powder. Boil for another ten minutes. Garnish with coconut paste and serve hot.

Coconut and Lemon Curd Cake

Ingredients:

• Flour 335 gm
• Icing sugar 225 gm
• Butter (soft) 125 gm
• Coconut 125 gm
• Baking powder 1/2 tsp
• Milk 1 cup
• Curd 1 cup
• Whisked egg 1
• Lemon 1
• Lemon essence few drops

Instructions:

Preheat oven at 180 degree.

For Lemon Curd: Hang curd in a muslin for sometime to drench all the water.

Then add lemon juice and mix well, keep aside.

In a mixing bowl combine sugar, butter and mix with electric beater. When sugar is fully dissolved, add egg and mix. Add flour and baking powder to the mixture and fold. If the mixture seems thick/hard, then add a little milk and fold. When mixture becomes creamy, add coconut and lemon essence.
Grease a round mold and pour half of the mixture into it. And then make a layer of lemon curd.
Now pour rest of the mixture to the sides (over the curd layer).

Bake for 40 minutes but check the cake after 30 minutes. Take out the cake from mold when it cools down a little.

Garnish with icing sugar and coconut powder or frost it with whipped cream and grated coconut.

Paneer Bemisal!

Ingredients:

• 250 gms paneer (cottage cheese)
• 1/2 cup curds (dahi) and fresh cream in equal amounts for the gravy
• coriander (dhania) powder , turmeric powder (haldi) and green chillies
• salt to taste
• 1/2 tbsp plain flour (maida)
• oil

Method:

• For the chutney:
• Grind corrinder leaves along with ginger,green chilly and make chutney..put some salt to taste.
• Now cut the paneer in cubes and cut each peice in half keeping one side intact.now place the chutney in between and on the top also..and coat the paneer peice with maida paste(prepared by mixing little water),and fry the paneer till yellowish white in colour.
• For the gravy:
• In a kadai heat oil and put curd & cream into it by stir cont.add turmeric powder and salt..after the gravy is done put the paneer cubes and cook till it becomes a little thick.
• Before serving garnish with corriander leaves and serve hot.

Aaloo Paneer chaat (verrry tasty)

Ingredients

2 cups paneer (cottagte cheese) cubes
10 to 12 baby potatoes , boiled
1 cup boiled green peas
25 of ginger (adrak)
2 to 3 green chillies , finely chopped
2 tsp dried mango powder (amchur)
1/2 tsp freshly crushed freshly ground black pepper powder
1 tsp lemon juice
1 tbsp oil
salt to taste

For Garnishing

2 tbsp chopped coriander (dhania)

Method

• Heat the oil in a non-stick pan and add the green chilles and ginger and sauté for 1 minute.
• Add the paneer, potatoes and green peas and cook for another minute.
• Add the amchur, crushed pepper, lemon juice and salt and mix well.
• Serve hot garnished with the chopped coriander.

Aachari Paneer

Ingredients

1 cup paneer cubes
1 tsp fennel seeds (saunf)
1/4 tsp mustard seeds ( rai / sarson)
5 to 6 fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1 onion, sliced
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
3/4 cup curds (dahi)
1 tsp plain flour (maida)
3 tbsp chopped corriander (dhania)
1 tbsp oil
salt to taste

Method

• Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
• Heat the oil and add the seed mixture.
• When they crackle, add the onion and saute till it turns translucent.
• Add the paneer, turmeric, chilli powder, black salt and stir for some time.
• Add the curds, sprinkle the plain flour and mix well.
• Add the coriander and salt and bring to a boil.
• Serve hot with rice or rotis.

Paneer in white gravy

Ingredients

200 gms paneer (cottage cheese)
2 medium onions
1 tbsp broken cashewnuts (kaju)
3 cardamoms (elaichi)
2 cloves (laung / lavang)
1 stick cinnamon (dalchini)
1 bayleaf (tejpatta)
3 green chillies, chopped
1 red chilli
1 tsp coriander (dhania) seeds
3/4 cup fresh curds (dahi)
1/2 cup chopped coriander (dhania)
1/2 tsp sugar
2 tbsp ghee
salt to taste

To be grounded into a paste

6 cloves of garlic (lehsun)
12 mm. (1/2") piece ginger (adrak)
1 tbsp water

Method

• Cut the paneer into small cubes.
• Cut the onions into big pieces, add 3/4 teacup of water and boil.
• When cooked, blend in a mixer along with the cashewnut pieces.
• Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute.
• Add the paste and fry for 1/2 minute.
• Add the ground onions and cashewnuts and fry for a little while.
• Add the green chillies and fry for little while.
• Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire.
• Churn the curds and add to the mixture. Add salt and cook on a slow flame until the ghee comes on top.
• Add the coriander and cook for 1/2 minute.
• Finally, add the paneer and sugar and cook for a few minutes.
• Serve hot with parathas.

Aachari dahi bhindi

Ingredients

500 gms (approx 30 nos) ladies finger (bhindi)
2 tsp chopped ginger (adrak)
3/4 cup chopped tomatoes
1/4 cup fresh thick curds (dahi)
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
2 tsp coriander (dhania) powder
4 tbsp oil
salt to taste

For the achaari masala

2 tsp fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/4 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)

Method

• Wash, wipe dry and slit the ladies finger into half and then cut them into 25 mm. (1") pieces.
• Heat 2 tablespoons of oil in a pan and sauté the ladies finger in it , in 2 batches. Keep aside.
• Heat 2 tablespoons of oil another pan and add the achaari masala to it.
• When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.
• Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
• Add this mixture to the pan, mix well and cook for a couple of minutes.
• Add the ladies finger and simmer for 2 minutes.
• Serve hot

Aaloo dum

Ingredients

4 boiled potatoes, cut into half
3 onions, finely chopped
2 tomatoes, finely chopped
green chilli paste, garlic (lehsun) paste, and ginger (adrak) paste
coriander (dhania) and mint leaves (phudina)made to paste and add for gravy
1/2 coconut, made to paste for gravy
for frying
mustard seeds ( rai / sarson)
cumin seeds (jeera)
1/2 tsp cloves (laung / lavang) powder and cinnamon (dalchini) powder
salt to taste
a pinch of turmeric powder (haldi)
water according to the gravy
tomato puree and curds (dahi) for frying

Method 

1. Pour oil in a kadahi, when it gets heated up ad rai, jeera, cloves & cinnamon powder, ginger garlic and green chilli paste, fry them a little bit then add onion paste (or finely chopped), and let it fry for while, now add tomato paste and other mixtures (except potato, coconut)and let it boil.
2. With potatoes cut them in half and take the center part out as a small ball and fill in the coconut paste and cover it again with the removed potato. now take a toothpick and join the half potatoes to make it one potoato and fry in oil till it becomes red or pink in color.
3. While serving add the fried potato in the gravy and serve with paratha or rice.

Aachar Aaloo

Ingredients

1 kg baby potatoes
1 1/2 cups sliced onions
1 tbsp ginger-garlic (adrak-lehsun) paste
1 tbsp coriander (dhania) powder
1/2 cup curds (dahi)
4 to 5 tbsp oil
10 to 12 long green chillies or as per taste
salt to taste

Powder the following together

1 tsp fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1 1/2 tsp cumin seeds (jeera)
2 tsp mustard seeds ( rai / sarson)

Method 

1. Boil and peel the potatoes.
2. Mix with curds, ginger-garlic paste and salt. keep aside for ½ hr.
3. Slit the chillies.
4. Heat oil in a kadai and fry onions till light brown.
5. Add the chillies and the potatoes and cook till the liquid dries up. continue to cook till potatoes are well roasted.
6. Add the masala powder. fry for 1 minute. add ½ cup hot water and simmer for 5 minutes and remove from fire.

Achari Paneer

Ingredients:

1. 1 cup paneer cubes
2. 1 tsp fennel seeds (saunf)
3. 1/4 tsp mustard seeds ( rai / sarson)
4. 5 to 6 fenugreek (methi) seeds
5. 1 tsp nigella seeds (kalonji)
6. 1/2 tsp cumin seeds (jeera)
7. 1/2 tsp asafoetida (hing)
8. 1 onion, sliced
9. 1/2 tsp turmeric powder (haldi)
10. 1/2 tsp chilli powder
11. 1/2 tsp black salt (sanchal)
12. 3/4 cup curds (dahi)
13. 1 tsp plain flour (maida)
14. 3 tbsp chopped corriander (dhania)
15. 1 tbsp oil
16. salt to taste

Method:

• Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
• Heat the oil and add the seed mixture.
• When they crackle, add the onion and saute till it turns translucent.
• Add the paneer, turmeric, chilli powder, black salt and stir for some time.
• Add the curds, sprinkle the plain flour and mix well.
• Add the coriander and salt and bring to a boil.
• Serve hot with rice or rotis.

Paneer Makhani

Ingredients:

1. 250 gms paneer
2. 2 tbsp curds (dahi)
3. 3 large tomatoes
4. 3 onions, grated
5. 1 tsp garam masala
6. 2 tsp coriander-cumin seeds (dhania-jeera) powder
7. 1 1/2 tsp chilli powder
8. 1/4 tsp turmeric powder (haldi)
9. 100 gms fresh cream
10. 2 tsp butter
11. 4 tbsp ghee
12. salt to taste
13. ghee for deep frying
14. chopped corriander (dhania) for garnishing

Method:

• Cut the paneer in the shape of fingers and deep fry lightly in ghee.
• Apply the curds to the fried paneer.
• Put the tomatoes in hot water for 5 minutes. Take out the skin and chop finely.
• Heat the ghee and fry the onions until light pink in colour.
• Add the garam masala, coriander-cumin seed powder, chilli powder, turmeric powder and salt and fry for 1 minute.
• Add the tomatoes and fry for at least 5 minutes or until ghee floats on top.
• Add 1 teacup of water and the cream. Cook for a few minutes and then add the butter.
• Add the paneer and cook for a while. Garnish with coriander.
• Serve hot with naan.

Paneer Bhujia

Ingredients:

1. Approx. 3 cups crumbled Paneer
2. 1 red onion
3. 1 each of medium red,yellow and green bell peppers (or use any color you happen to have)
4. 2-3 ripe tomatoes,chopped (or use tomato puree)
5. 2-3 green chillies to taste
6. 1/2 tsp garam masala
7. 1/4 tsp cumin seeds
8. 1/4 tsp turmeric
9. 1/2 tsp coriander-cumin powder
10. salt to taste
11. few sprigs of cilantro, curry leaves for garnish

Method:

• In a skillet in 1 tsp oil, saute the seeds and spices until aromatic. 
• Add the onions and rest of the ingredients – sprinkle salt, close the lid and cook until soft. It takes about 5-6 min.
• Next add the crumbled paneer and cook for another 5 minutes for the paneer to soak up the flavors.
• Garnish with cilantro and curry leaves and serve warm.

Dal Makhani

Ingredients

1. 1 cup whole black lentils ( whole black Urad dal )
2. 1/4 cup Bengal gram (optional – I like the consistency)
3. 1/4 cup Kidney beans
4. 1 tsp cumin seeds
5. 1-2 tsp green chillies, sliced thinly
6. 1 tsp ginger garlic paste
7. 1 tsp cumin-coriander powder
8. 1 tsp cardamom powder
9. 1 medium red onion
10. 1 tsp dried Fenugreek leaves ( Kasuri Methi )
11. 3 tbsp butter
12. 2-3 cloves
13. 2″ cinnamon stick
14. 1 Bay leaf
15. 1/2 tsp turmeric powder
16. 1 cup tomato puree
17. 1 cup cream
18. salt to taste and cilantro to garnish

Method:

• Soak the lentils and kidney beans overnight. Cook until cooked, almost mushy. 
• In a saucepan, add butter along with cloves, cinnamon, cumin, turmeric, cumin-coriander powder,bay leaf, ginger-garlic paste, chillies and onions. 
• Saute until aromatic and onions gets soft.
• Add the Tomato puree, close the lid and cook for 5 min until the raw tomato smell leaves.
• Now add the lentil mixture, reduce the heat to simmer, add salt close the lid and slow cook for 15-20 min. Stir occasionally to avoid the lentils from sticking to the bottom.
• Add the fenugreek leaves along with cardamom powder, stir and then add the cream.
• Cook for 5 more minutes and serve hot garnished with Naan/ Roti garnished with cilantro. 

Delicious Paneer

Delicious Paneer (Paneer makhani, shahi paneer)

       Ingredients   

2 generous cups Paneer cubes
1 large onion,chopped coarsely
3 tbsp butter
1/2 – 3/4 cups tomato puree *
2-3 green chillies, as per taste 
3-4 cloves garlic
2 inch ginger, peeled and chopped
1 tsp turmeric powder
1 tsp cumin-coriander powder
1 tsp Tandoori masala
1/2 tsp cardamom powder
1 tsp sugar
1/4 cup cashew paste  and 8-9 raisins ( optional. Use them if making Shahi Paneer – soak few cashew pieces in boiling water and grind)
1/4-1/2 cup heavy cream (as needed for consistency)
salt to taste
Mint and cilantro to garnish
Method:
(When buying store bought Paneer, I mostly place them in a bowl filled with boiling water for 10-15 minutes. It helps to make it soft and also get rid of any impurities, if any. Drain it the water from the paneer and set aside.)
• In a skillet in 1/2 tsp oil, add the onion, chillies, garlic and ginger with a little salt. Saute until soft.
• Transfer this mixture to the blender and blend it into a paste.
• In the same skillet, add 3 tbsp of butter and then add the onion paste. Cook until butter/oil separates. If using cashew Paste add it along with this mixture now. or you can soak the cashew pieces in hot water and grind it along with the onion mixture.
• Add the tomato puree and all the spices. Stir well and cook for another 5-10 minutes or until the raw smell of the puree disappears. Add sugar and cook for another 5 minutes. You can at this point taste and see if you require additional salt. If yes, add more.
• Drop in the paneer gently and give it a toss. Cook for another 2-3 minutes for the paneer to absorb the flavors.
• Lower the heat to a simmer. Then add the heavy cream. Mix well.
• If you want to use raisins, fry them lightly in ghee/butter separately and add it to this gravy. You can set some aside for garnish. Be careful to cook this in simmer before adding cream. Otherwise the heat will give it a curdle appearance!

Kadhai Gosht

Kadhai Gosht Ingredients: • 1/2 kg Meat • 6-7 Tomatoes, chopped • 1 tsp Ginger paste • 1 tsp Garlic paste • 1 inch Ginger, chopped • 1/2 Cup yogurt • 12-15 Green chilies • 1 tsp White cumin seeds, roasted and grounded • 1 tsp Whole coriander, roasted and grounded • 1 -2 tsp Red chili powder • 1/2 Cup oil • Salt to taste • Coriander leaves, for garnishing

How to make Kadhai Gosht:

• Heat oil in a kadhai and fry the green chilies till the color changes slightly. • Take out from oil and keep aside. • Now, add mutton to the oil and fry till the color changes. • Take the mutton out and keep aside. • Add chopped tomatoes, ginger paste and garlic paste to the oil. • Let the tomatoes become soft and then add mutton, salt and red chili powder. • Add yogurt and let it cook, till the oil comes up on the surface. • Add cumin, coriander, green chilies and chopped ginger and close the lid. • Let it cook on very slow flame, for 5 minutes. • Garnish with coriander leaves. • Kadhai Gosht is ready.

Mutton Fry

Mutton Fry Ingredients: • To pressure cook: • 1lb Mutton (washed) • 2 tbsp Chilli powder • 1/2 tbsp Ginger- garlic Paste • 1tsp Turmeric powder • 1 inch Cinnamon • 1 Cardamom • 1 Clove • Salt to taste • Water as required Other Ingredients: • 1/2 tbsp Ginger-Garlic paste • 3 Green Chillies • 1 tbsp Garam Masala Powder • 1 stem Curry leaves • 1 cup Onion (chopped) • Cilantro Leaves to garnish • 3 tbsp Oil

How to make Mutton Fry:

• Take a pressure cooker and put it on flame. • Add all the ingredients to pressure cook. • Close cooker & pressure-cook mutton. • Heat oil in a kadai and add curry leaves, slit green chillies and then add chopped onions. • Fry till lightly brown and then add ginger garlic paste and fry. • Add cooked meat, garam masala powder to it and mix well. • Stir and fry well till the water evaporates and mutton turns brown.

Dahi Gosht...ma fav

Dahi Gosht Ingredients: • 500 gm boneless Goat meat • 500 gm Yoghurt • 1 tsp Ground pepper • Salt to taste • 1 tsp Turmeric powder • 3 tbsp each of garlic and ginger paste • 3 Green chilies finely chopped • 3 tbsp vegetable oil • 2 Medium-sized onions, sliced • 3 tbsp Garam masala • 3 tsp Coriander powder • 3 tsp Cumin powder • 4 Bay leaves • 500 gm diced tomatoes • 3 tbsp Finely chopped mint leaves • 3 tbsp Finely chopped coriander leaves

How to make Dahi Gosht:

• Mix salt, pepper, yoghurt, turmeric powder, half the ginger and garlic pastes and green chilies together. • Marinate the meat in this mixture for 30 minutes. • Heat oil in a deep pan and fry onions and remaining ginger and garlic pastes till fragrant. • Add the tomatoes, cumin powder, bay leaves, and coriander powder and garam masala and continue to fry till the oil separates from the mixture. • Add the marinated meat and cook till most of the liquid has evaporated • Garnish with chopped coriander and mint leaves. • Dahi Gosht is ready.

Dry Mutton (vv easy nd tasty!)

Dry Mutton Recipe: • 500 gms Mutton • 10 Garlic Cloves (minced) • 1 tsp Turmeric Powder • 1 tbsp Garam Masala Powder • 1 cup Curd • 2 Bay Leaves • 1 cup Mustard Oil • 1 inch piece of Ginger (grated) • Salt to taste

How to make Dry Mutton:

• Beat the curd. • Marinate mutton pieces in 1 tbsp of oil with turmeric, salt and curd for about 2 hours. • Heat oil in a kadhai. • Add ginger, garlic and bay leaves. Fry for a minute. • Add marinated mutton pieces. • Make the flame low and cook for nearly half an hour until the mutton pieces become tender. • Mix garam masala and stir properly. • When the mutton turns tender and almost dry, remove it from the flame. • Dry Mutton is ready.

Mutton Rezala

Mutton Rezala Ingredients: • 1kg Mutton • 500gm Curd • 100gm Garlic Paste • 50gm Onion Paste • 50gm Ginger paste • 5-6 Red Chilis • 2 tsp White Pepper Powder • 1 drop Kewra Essence • 2 Bay Leaves (Tej Patta) • 3-4 Cinnamon Sticks (Dalchini) • 4 tbsp Oil • Salt to taste

How to make Mutton Rezala:

• Wash mutton thoroughly. Smear it (mix) with salt and white pepper powder all over. • Now, marinate the mutton in the mixture of curd and ginger paste. • Keep it in the refrigerator for at least 30 minutes. • Heat the oil in a heavy bottomed pan at low flame. Add bay leaves, cinnamon, red chilies, onion and garlic paste to the oil. • Saute (lightly fry) the ingredients and then add the marinated mutton to them. Raise the flame to high. • Stir the mutton until its water comes out. Turn the flame to low. • Cover the pan with a lid and allow it to cook for 7-8 minutes or until the mutton gets soft. • Add kewra essence, when the mutton is properly cooked. • Mutton Rezala is ready to serve.

Mutton Do Pyaza

Mutton pieces cooked with whole spices and curd.

Ingredients

500gms mutton

2 big onions

350 GMS Curd, beaten

20gms ginger-garlic paste

6 Cloves (laung)

4 Cardamoms

1 tsp. Turmeric

1 Cinnamon stick (dal chini)

1 tsp. Garam masala

1 tsp. Chili powder

1 tsp. Cumin seeds, ground

1 tbsp. Coriander powder

1 tbsp. Coriander leaves, sliced

4 tbsp. Oil

Salt according to taste

Method

1. Mix one onions, turmeric, red chilies, cumin seeds, ginger-garlic paste and blend to a fine paste.
2. Heat oil in a pan, slice the other onions , add to the oil and fry well. Also add mutton pieces and cook for 2-3 minutes till it is well browned on all sides.
3. Put the curd, blended mixture, coriander powder, ground cumin seeds, salt and chili powder.
4. Cover tightly and cook over a low fire till the mutton is tender and completely dry.
5. Then fry for a while till the Ghee(clarified butter) separates from the masala.
6. Serve immediately sprinkled with coriander leaves and garam masala.

Mutton Egg Masala

Spicy mutton with hard-boiled eggs.

Ingredients

500 GMS mutton

4 hard-boiled eggs

Oil or ghee (clarified butter) for cooking

2 onions, chopped fine

2 tomatoes, chopped

Salt according to taste

Tamarind pulp and lemon juice as required

Few mint leaves for garnish

Grind for the masala paste:

1/2 tsp. cumin seeds

1/2 tsp. turmeric powder

1/2 tsp. coriander seeds

1/2 tsp. saunf(fennel seeds) (fennel seeds)

6 peppercorns (gol mirch)

1/2 stick cinnamon (dal chini)

2 cardamom

2 cloves

3 green chilies

1 tsp. ginger

6 garlic pods

Grind for the green chutney:

1/2 bunch coriander leaves

1/4 bunch mint leaves

Method

1.Heat oil and fry the onions till golden brown. Add tomatoes and fry well.
2.Add the grounded masala paste and cook for 5 minutes.
3.Add mutton, salt and sufficient water and cook till done.
4.Add the green chutney paste, tamarind pulp and lemon juice. Stir well.
5.Add eggs and serve garnished with mint leaves.

Paneer Korma

Ingredients:
250 gms Cottage Cheese (Paneer)  
4 Tomato (Tamatar) 
3 Onion (Pyaj) 
1 " long piece Ginger (Adrak) 
2 Green Chilly (Hari Mirch) 
1 cup Mava
1 cup Cream (Malai) 
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1/2 tsp Garam Masala 
2 tblsp Clarified Butter (Ghee) 
Instructions:

• Cut paneer in square pieces.
• Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
• Grate mava.
• Heat clarified butter (ghee) in a pan.
• Add onion (pyaj), tomato (tamatar) paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add mava, cream (malai).
• Simmer for 2 minutes.
• Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
• Add cottage cheese (paneer) pieceswith 1/2 cup of water
• When the gravy thickens put off the flame.
• Take off the fire and serve hot.

Microwave Paneer Matar

Ingredients:
6"-7" round dish or 2" high with cover 
100g paneer - grated 
1 cup shelled peas 
2 tbsp. oil 
1 medium size onion 
1-2 green chillies 
1/2" piece ginger 
6 tbsp. ready made tomato puree 
1/4- red chilli powder 
1/2 tsp. cumin powder 
1/2 tsp. garam masala powder 
Cashewnuts - optional 
Salt to taste
Instructions:

• Grind together onion, green chillies, ginger and fry this masala for 4 to 5 minutes in a non-stick pan.
• Add tomato puree, garam masala, cumin powder, peas and sprinkle 1 tbsp. water.
• Now transfer this to a micro dish and micro high for 3 minutes.
• Add salt, grated paneer 5 tbsp. water and cashew nuts and mix gently.
• Cover the dish and again micro wave for 2 minutes and stand for another 2 minutes.
• Serve, garnished with fresh coriander and green chili.

Palak Paneer

Ingredients:
500gms Fresh Palak (Saag) 
100gms Paneer
2 Onions grated Ginger, Garlic paste 
5-6 tbsp oil 
1 tsp pure ghee 
Garam masala to taste 
Red chili powder to taste 
1 tsp cumin powder 
Salt To Taste
Instructions:

• Clean and wash palak (spinach) nicely.
• Boil the spinach in water and cool it.
• Now mash it in a mixer.
• Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.
• Now add onions and fry till golden brown.
• Add all spices except red chili powder.
• Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.
• Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).
• Add Paneer pieces to the gravy and cook until done.
• Take out in a bowl.
• Just before serving, heat pure ghee in a small pan.
• Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.
• Caution: Don't allow chili powder to burn .