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Contents:
Sweet Tomato
|
|
| TOMATOES |
KG |
| CUMIN SEEDS |
TSP |
| GARAM MASALA |
TSP |
| RED CHILLI POWDER |
TSP |
| SUGAR |
2 TSP |
| VEGETABLE OIL |
2 TSP |
| SALT TO TASTE |
|
|
METHOD:
|
- Grind the tomatoes and make sure the puree goes through the sieve.
- In a pan heat oil and add cumin seeds.
- Now add the grinded puree and all the above spices.
- Boil for 5-6 mins.Add sugar and water if required.
- Serve hot with rice or chappatis.
|
Spinach Tomato Curry
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|
| SPINACH(FINELY CHOPPED) |
4 CUP |
| TOMATO(CHOPPED) |
1 |
| GREEN CHILLIES(FINELY CHOPPED) |
2-3 |
| OLIVE OIL |
2 TSP |
| TURMERIC POWDER |
TSP |
| CUMIN SEEDS |
1 TSP |
| CUMIN POWDER |
1 TSP |
| HING(ASAFOETIDA) |
1 PINCH |
| SALT TO TASTE |
|
|
METHOD:
|
- Heat the oil in a pan.Add cumin seeds and asafoetida.
- Add spinach,chillies,turmeric powder and salt.
- Cover and allow the water released by the spinach to be absorbed.
- Add the jeera powder and tomatoes.Stir well.
- Cook for 2-3 mins.
- Serve hot.
|
Shahi Paneer
|
|
| PANEER(COTTAGE CHEESE) |
250 GM |
| BEATEN CURD |
CUP |
| MILK |
CUP |
| ONION(CHOPPED INTO STRIPES) |
3 |
| TOMATOES(CHOPPED FINELY) |
5 |
| GINGER-GARLIC PASTE |
TSP |
| GREEN CHILLLIES(FINELY CHOPPED) |
1 TSP |
| CARDAMOMS(CRUSHED) |
2-3 |
| RED CHILLI POWDER |
TSP |
| GARAM MASALA |
TSP |
| TOMATO SAUCE |
2 TSP |
| GHEE OR BUTTER |
4 TSP |
| SALT TO TASTE |
|
|
METHOD:
|
- Chop paneer into big cubes.
- Heat 2 tsp of ghee and add onion,green chillies,cardamoms and
ginger-garlic paste.Fry for 3-4 mins.
- Add tomatoes and cover the pan and cook for 7-8 mins.
- Add curd and cook for 5 mins and add cup water and allow to
cool.
- Blend in a mixer till smooth.
- Heat remaining ghee,add gravy and other ingredients except milk
and paneer.
- Boil to get a thick gravy.
- Just before serving,heat gravy,add milk and paneer cubes and
cook for 3-4 mins.
- Granish with chopped coriander and serve with breads.
|
Potato Mustard Mix
|
|
| POTATO |
KG |
| TOMATO |
2 |
| MUSTARD SEEDS |
1 TSP |
| DRY RED CHILLIES |
3-4 |
| TURMERIC POWDER |
TSP |
| CORIANDER LEAVES(FINELY CHOPPED) |
2 TSP |
| COOKING OIL |
3 TSP |
| SALT TO TASTE |
|
|
METHOD:
|
- Peel the potatoes and cut into small pieces.
- Grind mustard seeds and red chillies.
- Fry potato with oil.Add turmeric powder and salt with two glass of water.
- Mix grounded mustard chilly paste.
- Add tomatoes pieces and coriander leaves.
- Cook for 3-4 mins.
- Garnish with coriander leaves and serve hot with chappatis.
|
Papad Sabji
|
|
| PAPAD(FRIED AND BROKENINTO 222/3 INCH PIECES) |
200 GM |
| YOGHURT |
300 GM |
| GINGER-GARLIC PASTE |
3 TSP |
| GREEN CHILLIES |
1 TSP |
| RED CHILLI POWDER |
1 TSP |
| CUMIN SEEDS |
1 TSP |
| CORIANDER POWDER |
2 TSP |
| GHEE |
5 TSP |
| SALT TO TASTE |
|
|
METHOD:
|
- Add cumin seeds to heated oil.
- Add ginger garlic paste and all the above spices.
- Fry for 3-4 mins .Add the beaten yoghurt and fry for
another 2 mins.
- Add one cup of water and bring to boil.
- Put the papad pieces into the boiling gravy and cook
for 5-6 mins.
- Garnish with fresh coriander.
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Paneer Labadaar
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|
| PANEER |
150 GM |
| WHITE BUTTER |
2 TSP |
| FRESH CREAM(BEATEN) |
25 GM |
| ONION(CHOPPED) |
1 |
| TOMATO(CHOPPED) |
1 |
| TOMATO PUREE |
3 TSP |
| KASURI METHI |
1 TSP |
| OIL |
2 TSP |
| GROUND CUMIN SEEDS |
1/6 TSP |
| CHILLI POWDER |
TSP |
| CUMIN SEEDS |
TSP |
| GARAM MASALA |
TSP |
| CAROM SEEDS |
TSP |
| CORIANDER LEAVES(FINELY CHOPPED) |
3 TSP |
| SALT TO TASTE |
|
|
METHOD:
|
- In a pan heat oil,add the cumin seeds,carom seeds and add onion to it.
- Add tomatoes and stir well for 2-3 mins.
- Add tomato puree now and cook for 2-3 mins.
- Add all the remaining spices and kasuri methi and cook for 3-4 mins.
- Add the paneer cubes and mix well and slowly .
- Now put butter and cream over the top and allow to melt.
- Cover the lid for 3-4 mins and paneer lababdaar is ready.
- Garnish with coriander leaves and serve hot with bread.
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Paneer Korma
|
|
| PANEER(GRATED) |
500 GM |
| ONION |
3 |
| TOMATO PUREE |
CUP |
| FRESH CREAM |
1 CUP |
| GINGER-GARLIC(FINELY CHOPPED) |
1 TSP |
| SUGAR |
1 TSP |
| SALT |
1 TSP |
| GARAM MASALA |
TSP |
| RAISINS |
8-10 |
| CORIANDER LEAVES(FINALY CHOPPED) |
1 TSP |
| |
|
|
METHOD:
|
- Grate the paneer in grater and onion in a mixer.
- In a pan take ghee or butter and heat it.Add raisins and garam masala to it.
- Cook for 2-3 secs and add ginger garlic and onions.
- Add tomato puree and cook for 2 mins.
- Now add paneer and cream.Add salt and sugar.Cook for 2-3 mins.
- Garnish with coriander leaves.
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Panir Bhurji
|
|
| PANEER |
500 GM |
| ONIONS(FINELY CHOPPED) |
2 |
| TOMATOES(FINELY CHOPPED) |
3 |
| GREEN CHILLIES(FINELY CHOPPED) |
1 TSP |
| TSP TUMERIC POWDER |
|
| TSP RED CHILLI POWDER |
|
| TSP CORIANDER POWDER |
1 |
| TSP GARAM MASALA |
|
| TSP CUMIN SEEDS |
|
| TSP GHEE/OIL |
2 |
| TSP LEMON JUICE |
1-2 |
| SALT TO TASTE |
|
|
METHOD:
|
- In a pan heat oil and add cumin seeds.
- Add chopped onion and fry till golden brown.
- Then add chopped tomatoes and green chillies and fry for 4-5 mins.
- Add all the above spices to the onions and tomatoes.
- Now add paneer and stir well.
- Add lemon juice and cook for 4-5 mins.
- Serve hot with breads.
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Masala Gobhi
|
|
| CAULIFLOWER |
2 SMALL |
| TOMATOES(CHOPPED) |
3 |
| CORIANDER POWDER |
1 TSP |
| TURMERIC POWDER |
TSP |
| RED CHILLI POWDER |
TSP |
| GARAM MASALA |
TSP |
| CUMIN SEEDS |
1 TSP |
| AMCHUR(MANGO POWDER) |
TSP |
| TURMERIC POWDER |
TSP |
| CAROM SEEDS(AJWAIN) |
TSP |
| SALT TO TASTE |
|
| VEGETABLE OIL AS REQUIRED |
|
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METHOD:
|
- Cut the cauliflowers into florets.
- Deep fry the florets.Keep it aside.
- In a another pan,heat oil and add cumin seeds.
- Add tomatoes and fry for 3-4 mins.
- Now add all the spices to the tomatoes and cook for 5 mins.
- Then add fried cauliflower florets and curd.
- Cover the lid and prepare till florets are cooked properly.
- Add water if required.
- Garnish with coriander leaves and serve hot with chappatis.
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Kadhai Bhindi
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| BHINDI(LADY FINGER) |
250 GM |
| ONION(SLICED) |
1 |
| GREEN CHILLI(FINELY CHOPPED) |
1 |
| GRAM FLOUR |
1 TSP |
| RED CHILLI POWDER |
TSP |
| CORIANDER POWDER |
TSP |
| GARAM MASALA |
TSP |
| AMCHUR(MANGO POWDER) |
TSP |
| TURMERIC POWDER |
TSP |
| CAROM SEEDS(AJWAIN) |
TSP |
| SALT TO TASTE |
|
| VEGETABLE OIL AS REQUIRED |
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METHOD:
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- Cut lady finger into long thin slices.
- Heat oil in a kadhai or pan and deep fry lady fingers until crisp and golden
brown.
- Keep the fried lady fingers aside.
- In another pan,take two tsp of oil.Add carom seeds and green chillies and fry
for 1-2 mins.
- Add sliced onions and fry till golden brown.
- Add gram flour and mango powder and saut for 3-4 mins.
- Now finally add fried lady finger and the remaining ingredients and mix well.
- Heat for 1-2 mins over a low flame.
- Garnish with coriander leaves and serve hot with breads.
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