Recipes of Vegetables

Akbari Vegetables
Ingredients
• 1 Cauliflower (cut into flowers)
• 100 gm Carrot (Cut into small cubes)
• 1/4kg Potatoes (Big) (Cut into medium cubes)
• 200gm Paneer (Cut into Big pieces)
• 100gm Green Peas
• 100gms Cashew Nuts (50gms cut into pieces & 50gms grind to a paste)
• 5 Tomato (1 tomato cut into slices &others grind)
• 300gms Onion (1 onion sliced others grind well)
• 2 green chillies (grind well)
• 1/2tsp garam masala powder
• 1/2 tblsp coriander powder
• 1/2tblsp jeera powder
• A pinch cardamom powder
• 1" a piece ginger (grind)
• 1 pod garlic (grind)
• 1/4 tin cream
• 1/2 cup oil
Method
For gravy
• Heat 1/4 cup oil, add onion paste and fry till brown.
• Add half of the ginger and garlic paste.
• When brown add tomato puree and fry.
• Then add ground cashew nuts and fry for 5 minutes.
• Add green chillies paste and 1/2 of other dry masalas and fry for 10 minutes in low flame.
• Add 1/4 cup water and boil for few minutes.
Method
For Vegetables
• Heat the other half of oil.
• Add sliced onion, rest of the garam masalas, ginger garlic paste chili paste and fry till oil separates.
• Then add all vegetables, paneer, again fry for 5 minutes.
• Then add the above gravy and cook till vegs are well cooked.
Serve hot with cream, cashewnuts pieces, paneer cubes, coriander leaves. Serve with nan, chapatti, pulkas and rice.





Aloo Gobi Masala
Ingredients
• 4 Medium sized potatoes
• 1/4 kg- Cauliflower
• 1 Tomato
• 2 tsp.- curd.
• 1 tsp.- chilli powder
• 1 tsp.- dhania powder
• 1/2 tsp.- Jeera powder
• 1/2 tsp.- haldi
• Hing.
• 3 tsp.- cooking oil
• Salt and Coriander leaves.
Method
• Peel the potatoes and cut in cubes of 1 inch.
• Cut cauliflower into small sizes.
• Put the oil in a kadai and add the chilli powder, jeera powder, dhania powder, hing, and haldi.
• Immediately add the potato cubes. When all the potato pieces are nicely coated with the mixture, add cauliflower.
• Stir well, add salt and little water and cover the kadia and allow to in low flame
• When cooked, add tomato ( cut into wedges) and curd and stir well for about 1 min.
• Remove from flame and nicely decorate with finely chopped coriander leaves.



Aloo Matar
Ingredients
• Ghee - 2 1/2 tbsp.
• Oil - 2 1/2 tbsp.
• Medium Onion, chopped -1
• Ginger - Garlic paste - 1 tbsp.
• Cloves - 3
• Bay leaves - 2
• Cinnamon stick - 1
• Garam masala - 1tsp
• Chili powder - 2 tsp
• Turmeric - 1/2 tsp
• Coriander - 1/2 tsp
• Tomatoes, quartered - 2
• Salt to taste
• Potatoes, cubed - 2 medium
• Green peas - 1 Cup
• Water - 1 1/4 Cup
• Chopped Cilantro - 1 Cup
Method
• Heat ghee & oil and saute onion & ginger-garlic paste over medium heat till golden.
• Add cloves, bay leaves & cinnamon. Stir-fry for 2 minutes.
• Add garam masala, chili powder, turmeric, coriander, tomatoes and salt. Mix well.
• Add potatoes & peas. Pour in water and bring to a boil.
• Lower heat, cover the pan and simmer gently for 20 minutes, or until the potatoes are done.
• Garnish with coriander leaves.
Serve hot with chapaties.



Aloo Tamatar
Ingredients
• Six medium potatoes
• Two medium, ripe tomatoes
• Half inch ginger
• One medium onion
• Jeera
• Haldi
• Garam masala
• Salt to taste
• Two green chillies
• Four tablespoons cooking oil
Method
• Peel the potatoes, cut them in four pieces each and soak them in water.
• Slice the onion thin and mince/grate ginger.
• Cut tomatoes in six pieces each.
• Heat oil in a cooker on medium high and add jeera, onion, ginger, tomatoes, haldi, green chillies and garam masala.
• Stir everything till this masala leaves the oil.
• Add the potatoes, mix them well with the masala.
• Add one cup water and close the lid of the cooker. Remove it from heat after two whistles. Open the cooker after fifteen minutes.
Serve this dish with hot, fresh chappati and curds.


Aloo-Gobi Fry
Ingredients
• 1/2 medium sized cauliflower cut into thin pieces
• 1 potato peeled and cut as thin fries
• 1 egg
• 1 tbsp poppy seed
• 1/2 onion chopped in length
• 2 green chilli slit lengthwise
• Salt
• 1/2 tsp turmeric
• 1 tbsp oil
Method
• Heat oil in a non-stick frying pan. Add potatoes, cauliflower, salt and turmeric. Mix. Cover and cook for 5 minutes.
• Remove cover, add onion. Mix and cook till potatoes are tender.
• Add chilli, poppy seed. Mix.
• Make space in the middle of the pan. Break the egg in the center. Mix it with the rest. Fry for 1 minute.

Aloo-Methi Rajwada
Ingredients
• 5 good sized Potatoes
• Kasoori Methi (Roughly a handful, if dry)
• 3 Tomatoes
• 3 onions
For seasoning
• Garlic
• Ginger
• Some Green Chillies
• Jeera
• Mustard Seeds
• Haldi
• Salt accroding to taste
Method
• Boil the potatoes,peel the skin and cut in pieces
• Cut the tomatoes and onions.
• Mash the ginger ,garlic and chillies to a paste.
• In the pressure cooker add 8-10 tbsps of oil or 4 tbsps ghee. And heat it. Now add 1tbsp jeera and mustard seeds and simmer till you hear popping sounds.
• Now add the cut onions and fry till they become brown. Add tomatoes and simmer till the mixture becomes pulpy and starts sticking to the bottom. Add 1 to 11/2 tbsp of garam masala , 1/2 to 1 tbsp of chilli powder.
• Add the potatoes to this mixture and stir well. Take care that the boiled potatoes do not break while stirring or it will spoil the fun.
• In a separate vessal,take a handful of Kasoori Methi and add water and some salt. Heat this gently so that the dry methi becomes wet.
• Add this mixture to the pressure cooker containing potatoes. Now add salt to taste , 1/2 tbsp haldi for color.
• Mash the ginger garlic chilli together to make a paste and add it to our subji.
• To add a little more taste, put in 2 tbsp of tomato chilli sauce. This is optional.
• Finally add suitable quantity of water. Note the water quantity should be inclusive of the water added in step 7. Advised to put 5-6 cups of water.
• Put the lid and let it cook till 3 whistles. For best results let the dish simmer for an additional 10 minutes without covering.
Serve with jeera rice or roti.


Avial
Ingredients
For Grinding
• 1 Grated Coconut
• Jeera - 3 tsp
• Green Chillies - 10
• Curry Leaves - Little
For Seasoning
• Coconut Oil/Refined Oil - 1 tbsp
• Mustard Seeds - 4 tsp
• Curry Leaves - Little
Vegetables
• Pumpkin - Cut into medium thick long pieces - 2 bowls
• Beans - Cut into long pieces - 1 bowl
• Carrot - Cut into long pieces - 1 bowl
• Potatoes - Cut into medium thick long pieces - 1 1/2 bowls
• Green Peas - 1 bowl
• Drum Stick - Cut into long pieces - 2
• Avaraikai / Teapods - Cut into long pieces - 1 bowl
• Snake Gourd - Cut into long pieces - 1 bowl
Others
• Sour Curd - 3 bowls minimum.
• Salt to taste
Method
• Cook all the vegetables with 1 to 2 tbsp curds and salt to taste. (2 whistles if cooker is used).
• Grind the ingredients.
• Heat oil in a deep fry pan and add seasoning items.
• Add boiled vegetables and ground coconut, etc., and boil for 3 to 4 minutes.
• Add curds and boil for 5 to 10 minutes in medium flame.


Badshahi Brinjal
Ingredients
• 300 g. brinjals
• 1 cup curd
• 2 large onions, chopped
• 2 tomatoes, chopped
• 2 tsp. chilli powder
• 2 tsp. ginger-garlic paste
• 1 tsp. coriander powder
• 1 tsp. garam masala powder
• 1 tsp.coriander leaves, chopped
• 1/4 tsp. turmeric powder
• 1/4 tsp. cummin powder
• Salt
• 1/4 cup ghee
For garnishing
• 1 onion - sliced
• 1 tbsp. cashewnuts
• 1 tbsp. raisins
Method
• Cut brinjals into 2.5 cm. thick slices.
• Smear with salt and keep aside for 10 minutes.
• Wash and squeeze dry.
• Heat ghee, fry cashewnuts, raisins and sliced onion till golden brown.
• Remove from ghee and keep aside.
• Fry the brinjals in the same ghee till tender. Remove.
• In the remaining ghee fry the chopped onions till transparent.
• Add all the dry spices, ginger-garlic paste and chopped tomatoes and saute till the ghee floats on top.
• Add curd, coriander leaves and salt.
• Stir well.
• Cook till the gravy thickens.
• Add fried brinjals to the gravy and simmer for two minutes.
• Sprinkle the garnish on top.
Serve hot with rice or parathas.








Baghara Brinjal
Ingredients
• Brinjal
• Onions
• Green chillies
• Coconut grated
• Ginger
• Dhania seeds
• Khuskhus, sesame, cumin, dry red pepper
• Tamarind paste, salt, oil for saute-ing, curry leaves
.
Method
• Cut the Brinjal and saute it in about 3 tablespoon of oil adding salt to taste and keep it aside.
• Dry roast and dry grind to smooth powder:
o 1 tablespoon of dhania seeds
o 1 table spoon of khus khus seeds
o 1 table spoon of sesame seeds
o 1/2 tsp of cumin
o 3 dry red pepper
• Wet grind to a paste:
o 1 cup of fresh or dry coconut
o one medium onion, cut
o 1" fresh ginger piece
• In a thick bottomed kadai, add 4-5 tablespoons of oil and pour the wet masala, 1/4 tsp of turmeric, 2 vertically slit green chillies and saute it until the oil leaves the sides
• Add the dry masala and add 1/2 tsp of tamarind paste with 1 cup of water.
• When this starts boiling add the brinjal and more salt to taste.
• Garnish it with curry leaves.
Serve with plain or basmati rice.


Batate Bhaji
Ingredients
• 3 large potatoes boiled, peeled
• 4 green chillies chopped
• 1 tsp. ginger grated
• 1 tsp. garlic grated
• 1/2 tsp. mintleaves finely chopped
• 2 tsp. coriander leaves finely chopped
• 8-10 curry leaves chopped
• 2-3 pinches asafoetida
• 1/2 tsp. turmeric powder
• 2 tsp. lemon juice
• Salt
• 1/2 tsp. each cumin & mustard seeds
• 2 tbsp. oil
Method
• Chop potatoes into medium pieces.
• Heat oil in a heavy saucepan.
• Add seeds, asafoetida, allow to splutter.
• Add ginger, chillies, garlic, stirfry for 1 minute.
• Add mint leaves, curry leaves, stir. Add potatoes.
• Add salt, turmeric, lemon juice, stir well.
• Cook for 3-4 minutes or till oil separates.
• Add coriander, stir gently.
Serve hot with puris, parathas or phulka







Bitter Gourd Porial
Ingredients
• Bittergourd-1/4 kg
• Finely chopped onions-3 Tbl.sps.
• Turmeric powder-1/4 tsp
• Grated jaggery-1 or 2 Tbl.sps.
• Tamarind-small lemon sized
• Red chilli powder-1 tsp
• Dhania powder-1 tsp
• Powdered sesame-1 Tbl.sp. (dry roast sesame seeds and then powder)
• Salt-as required
• Oil for frying
Method
• Select bitter gourd which is little whitish in colour (less greener)
• Chop into small pieces after removing the inner seeds.
• Smear salt over this and keep aside for an hour.
• Squeeze well and remove excess water secreted.
• Cook in water to which salt, turmeric, tamarind is added till soft.
• Drain water completely.
• Heat oil in a kadai, add mustard, curry leaves and then onion.
• Fry till transparent. Add dhania powder, chillipowder in the oil itself.
• Fry for a minute and then add cooked gourd.
• Fry well till gourd changes its colour.
• Add salt, jaggery and just before removing from fire sprinkle sesame powder.




Blackeye Peas Korma
Ingredients
• 1 small bag of frozen Black eye peas
• 1 onion cut
• 1/2 a bunch of coriander leaves
• 2 Tbsps of coconut powder or fresh coconut
• Few green chilies (according to taste)
• 1 tsp ginger paste
• 1 tsp garlic paste
• Whole garam masalas
Method
• Grind together onion, coriander leaves, coconut, ginger paste, garlic paste and green chilies.
• Heat oil add the whole garam masalas (few bay leaves, 3-4 cloves, 1 cinnamon stick)
• Now add the ground paste and allow few boils. You may add water if it is too thick.
• Add the frozen black eye peas.
• Cook till done.
Serve hot with rotis or rice.

Bottlegourd
Ingredients
• 1 large or 2 small bottlegourd / Lauki / Doodhi
• 1 cup Channa dal soaked for 1 hour
• 1 large onion
• 2 medium tomatoes
• 1 clove
• 1 inch cinnamon
• 3 garlic cloves
• A piece if ginger
• 1 teaspoon chilli powder
• 1/4 teaspoon turmeric
• Lots of coriander for garnishing
• Salt to taste
• 1 tablespoon oil
• Water to cook
Method
• In a pressure cooker saute clove, cinnamon and then garlic, ginger and onion.
• Add tomatoes and fry a little.
• Cut bottlegourd into cubes.
• Add to the onion mixture along with the soaked channa dal.
• Add chilli and turmeric powders and salt.
• Pour enough water to cover the vegetables.
• Pressure cook for 15 minutes or till done.
• Garnish with coriander.
Serve with rotis or rice.



Brinjal Bharta
Ingredients
• 1 egg plant (brinjal) (should be fat and big)
• 1 big onion
• 3-4 green chillies
• 1 tablespoon fine cut ginger
• 2 small tomatoes
• 1/4 tsp red chilli powder
• 1/2 tsp haldi/turmeric powder
• 1 tsp dhania powder
• Salt to taste
• Oil & jeera for saute
• Green coriander to garnish
Method
• Preheat the oven to 300 degrees(if you are using an oven)
• Put the Egg Plant in the baking sheet and keep checking it/turning it till the outer skin starts cracking and can be peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the EggPlant is also cooked well.
• If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily.
• Allow the eggplant to cool a little. Peel the outer skin of the eggplant.
• When the skin is removed, crush the eggplant using knife/spoon well so that it has an even consistency.
• Put some oil in a pan. When hot, put som Jeera(cumin seeds) into it and put the (not so finely chopped onion) into it.
• When the onions are light golden brown, add the (finely cut)green chillies and (finely cut)ginger to it.
• Heat it for 2-3 minutes. Add all the masalas.
• Add the eggplant to it. Stir it well and crush the eggplant as much as possible.
• Heat it for 5 minutes.
• Garnish with coriander leaves.
Serve hot with parathas/rice.




Brinjal Fry
Ingredients
• 1 Large Brinjal (Eggplant)
• 2 tbsp Besan (Gram flour)
• 3 tbsp red chilli powder
• Pinch of turmeric powder
• Salt to taste
• 1/4 cup Peanut oil
Method
• Cut the brinjal into thin round slices.
• Mix chilli powder, turmeric powder and salt thoroughly.
• Heat the frying pan with the peanut oil.
• Take one slice of brinjal at a time apply the mixture to both the sides and fry it.
Serve it hot with chapatis.


Brinjal Potato Dish
Ingredients
• Brinjal : 1
• Potatoes : 2
• Red Onions : 1
• Tomatoes : 2
• Salt to Taste
• Red Chilli Powder : 1 Tsp
• Tumeric Powder : 1/4 Tsp
• Dry Mango Powder : 1/4 Tsp
• Garlic : 2-3 cloves
• Water : 1/2 cup
• Ghee : 2 Tbsp
Method
• Wash the Brinjal, potatoes and tomatoes.
• Peel off the skin of the potatoes and the brinjal.
• Chop the brinjal into tiny cubical pieces.
• Cut each potato into 4 equal halves.
• Chop the tomotoes and the onions into small pieces.
• Put the brinjal, potatoes, salt, tumeric powder, red chilli powder and water into the pressure cooker.
• Cook for 15-20 minutes. Do not put too much water as the eggplant releases water while being pressure cooked.
• After all steam is released blend it lightly.
• Make a paste of garlic. Fry the onions till they are light golden brown, add garlic paste.
• Pour the tampering over the dish.
Serve with steam rice or chappati.


Butter Paneer
Ingredients
• Paneer cubes 250 grams
• Beaten curds 2 cups
• Ginger garlic paste
• Tomatoes and onions 4/5 each ( for more gravy add more)
• Whole cloves, small cardomoms, cinnamomstick and bay leaf
• Tomato puree 1 packet
• Garam masala powder
• Kasoori mehti 3/4 pinches
• Salt,turmeric powder and red chilli powder and a little sugar
• Tandoor colour (optional--to get the real chicken look alike)
• Ghee 4/5 spoonfuls
• Cashew nuts /or badam soaked in water for one hour 20 pieces.
For Marinating Paneer
• Mix the paneer cubes with curds, a spoonful of ginger garlic paste, a pinch of salt, red chilli powder and a pinch of garam masala powder.
• Add the tandoor colour if desired. refrigerate overnight.
For Boiled Onion Paste
• Boil the onions and tomatoes with one bay leaf, 3/4 cardamoms and a half a tea spoon of ghee in water.
• Cool the mixture .
• Remove the bay leaf. Add ginger garlic paste and the cashew nuts.
• Grind to a smooth paste.
Method
• Grill the paneer, ( and if you have excess curds it is preferable not to use it because the smell of garlic will overpower.) until the ends are browned.
• Heat the ghee in a vessel, and add whole garam masala.
• Fry a little add turmeric powder, red chilli powder and garam masala powder and fry.
• Now add the tomato puree, balance curds and cook till it thickens add the boiled onion paste and cook till oil separates add the kasoori mehti and cook till it resembles a thick gravy.
• Add salt and sugar.
• Now add the grilled panner and cook for a few minutes.

Capsicum and Paneer Mix
Ingredients
• 1/4 kg Green capsicum
• 1/4 kg Paneer
• 2 Onions
• 1/2 tsp Ginger garlic paste
• Salt to taste Dash Ajinamoto
• Oil as required (Preferably olive oil)
Method
• Chop the onion fine. Wash the capsicums, slit down the Centre and de-seed. Cut into fine cubes. Cut paneer into cubes.
• In a kadai, add two tbl spoon oil . Heat well. Add the panner cubes, fry till golden brown. Keep aside.
• Next fry the capsicum with a pinch of salt and a dash of ajinamoto. Keep aside
• Finally saute the onions with ginger garlic paste. When well done, stir in the fried capsicum and then the paneer.
• Garnish with coriander and grated cheese.
Serve piping hot with rotis.




Capsicum Bhartha
Ingredients
For Stuffing
• 2 Tbsp Coriander Powder (Dhania)
• 2 Big Tomatoes Neatly Chopped into Pieces
• 3 Big Green Capsicum Chopped into Medium Pieces
• 1 Tbsp. Sesame Seeds (Til - Optional)
• 1 Tbs. Zeera
• 1Tbs Mustard
• 1 Big Onion chopped into Pieces
• 8 Tbs. Curd or Yogurt non Fat
• 6 Tbsp. Peanut Butter (Available in any Shops)
• 6 Tbsp. Dry Coconut Powder
• 1 Tsp. Turmeric (Haldi)
• Salt to Taste
• 2 Tsp. Ginger Garlic paste
• 1/2 Cup Chopped Fresh Coriander Leaves (Dhaniya)
• 1 Tsp Garam Masala (Cloves, Cinnamon, Pepper etc.)
• Red Chili Powder (General Approx. Qty)
• 4 Tbsp Peanut Oil
• 1/2 Tbsp Tamarind Pulp - optional
• 1 Spring Curry Leaves (Sweet Neem Leaves)
• Lemon Juice 1 Tsp
Method
• Heat the Fry pan on Hi Medium heat. Add Peanut Oil.After the oil gets heated up add zeera mustard, and curry leaves.Then put all the chopped onions in the oil. Fry it till it gets brown golden color. Now add ginger and garlic paste, fry it for 1 min. Now add peanut butter paste.
• Add Capsicum and Tomatoes pieces ,fry it till it gets into pulp nearly 10 Min
• Add Turmeric (Haldi), Garam Masala, sesame seeds (Til), and dry Coconut Power heat it on Medium for 15 to 20 Min Till Capsicum Cooks well with Tomatoes and Coconut.
• Add Curd (Home maid) or Yogurt (From Shop) And Mix it till you get very Good White and Golden Color.
• Add Salt to taste and Red Chilly Powder as Required add Lemon juice.
• Heat on Low Heat till 10 Min.
• Decorate your Curry with Chopped Fresh Coriander Leaves (Dhaniya) on the top.

Capsicum Delight
Ingredients
• Capsicum : 4 to 5 big ones
• Tomatoes : 1 round sandwich tomatoes
• Onions : 2 large ones
• Vegetable oil : 5 to 6 tb spoons
• Coriander leaves : a bunch of them
• Salt : to taste
• Sugar : 2 tb spoons to give a nice taste
• Chili powder : 1 to 2 tb spoons
• Garam masala : 1 to 2 tb spoons
• Tomato ketchup : 2 tb spoons to give a little tangy taste
For Seasoning
• 3 tb spoon oil
• Asafoetida (Hing) : just a pinch
• Turmeric powder : a pinch
• Urad dal : 1 tb spoon
• Mustard seeds : 1 tb spoon
• Jeera : 1 tb spoon
Method
• The way this dish comes out depends largely on the way the onions, the capsicums, and the tomatoes are cut. The onions are to be cut long and thin. The capsicums are to be cut long and thin too. Remove the seeds before cutting capsicums. The tomatoes on the other hand, are to be cut real small and fine.
• Heat oil in the kadai and once hot, add a pinch of Asafoetida (Hing), a pinch of turmeric powder, 1 tb spoon each of jeera, mustard seeds and urad dal. Put the cut onions into the kadai now. Keep sauting till the onions turn light brown. Now, put the finely cut tomatoes, 2 tb spoons of sugar, 1 tb spoon of Chili powder, 1 tb spoon of garam masala , 2 tb spoons of tomato ketchup, and add salt to taste. Keep sauting again for another 5 to 7 minutes. Now, close it and place it aside.
• Heat some oil in another kadai and put the finely cut capsicums into it. Cover the kadai and cook over low flame. Keep sauting it to avoid capsicum sticking to the bottom of the kadai. Cook for about 10 minutes.
• When once cooked, add the contents on the other kadai into this and mix well.Use two ladles to mix so that capsicums don't get mashed. Once thoroughly mixed, taste it and if you find it a bit spicy, add a little butter to make it mild.
• Cut coriander leaves very fine and sprinkle them over the dish.
Serve with hot rotis.

Capsicum with Chana Flour
Ingredients
• Capsicum -2-3(depending on size)
• Garlic-3-4 flakes
• Chana flour-about 2 tablespoons
• Tumeric powder
• Chili powder-according to taste
• Garam masala-according to taste
• Salt-to taste
• Coriander leaves
• Oil
Method
• Chop the capsicum finely.
• Take oil in a pan.
• Add little bit of hing, mustard and jeera.
• Then add in the garlic which has to be chopped in small pieces.
• After that put in the capsicum. Stir properly and then cover with a lid for approx 10 minutes.
• Add in the chana flour, tumeric,chili powder,garam masala and salt. Again stir properly and let this cook with the lid on for another 10 minutes.
• The chana flour should properly coat the capsicum.
• Garnish with coriander leaves.




Carrot Bhaji
Ingredients
• 250 gms carrot
• 2 green chillies
• Few springs of curry leaves
• 1 tsp mustard
• A small pinch hing
• 2 tbsp grated coconut or roasted groundnut powder.
• 1 tsp oil for seasoning.
Method
• Grate carrot.
• If very juicy squeeze out some water from the carrot.
• In a pan take 1 tsp of oil and season it with mustard, green chillies and a pinch of hing.
• Add the grated carrot and stir till carrot gets cooked.
• Add grated coconut or groundnut and salt to taste.
Serve it hot with rice or can be had as a sandwich filling.



Cashew Paneer
Ingredients
• Paneer 1/2 lb. Deep fry after making cubes.
• 2 medium onions
• 2-3 tomatoes puree
• 2 TBSP of ginger garlic paste
• 1 green chilli
• 1 tsp kasuri methi
• 1 spoon poppy seeds
• 15 whole kaju
• 1/2 to 1 tsp chilli powder
• 1/2 tsp garam masala
• 1/4 tsp turmeric powder
• Cilantro
• 1 big brown elaichi
• Oil
Method
• Soak kaju & poppy seeds for 1/2 hr. or more. Grind into a paste (add water if needed).
• Heat 1 tbsp of oil. Put slightly crushed elaichi.
• Add finely chopped onions & fry till slightly brown
• Add tomato puree & ginger-garlic-green chilli paste. Fry nicely till oil comes up.
• Add Chilli powder, turmeric powder & fry.
• Add kasuri methi & fry only for 10 seconds
• Add ground kaju-poppy seed paste, salt & water
• Let it boil nicely.
• Add fried paneer cubes & bring one more boil. Add garam masala.
• Garnish with cilantro.

Cauliflower Casserole
Ingredients
• 1 Cauliflower
• 1 Bottle Marinara Pasta Sauce
• 1 cup Paneer
• 2 tsp oil
• Salt and pepper to taste
Method
• Divide the Cauliflower into medium sized florets. Boil the florets for 5 min.
• Drain excess water from the florets and saute the florets in oil for 5 min. till they are tender.
• Arrange the florets in a microwaveable dish. Add coarsely crushed Paneer and Pasta sauce on top of the florets. Add salt and pepper and microwave for 10 minutes.



Chick Pea Kurma
Ingredients
• Chick peas -2 cups
• Tomato -2
• Onion -1
• Coriander leaves- 1/2 bunch
• Coriander powder-4 tea sp
• Chilli powder-3 tea sp
• Mustard seeds-1/2 tsp
• Tamarind juice-1/2 Tsp
• Curry leaves- a few.
• Oil a little
• Salt as required
Method
• Soak the Chick peas in water for 4 hours and pressure cook it by adding little salt
• Chop and fry the onion with little oil for 10 min.
• Grind the fried onion, tomato, and coriander leaves using a blender
• In a pan heat a little oil and splutter the mustard seeds followed by adding curry leaves. Add the coriander powder and chilli powder fry for 30 sec and then add the tomato onion mixture into it with required amount of water.
• When it starts boiling add the cooked chick pea and tamarind juice and keep it in a medium flame for 20-30 min.

Chura Matar
Ingredients
• 1 1/2 cups of thin chura
• 2 cups of green peas
• 1 finely chopped potato
• 1 big red tomato
• 2 finely chopped green chilies
• 1 Tea sp. chopped fresh ginger
• 1/2 cup finely chopped coriander leaves
• 1 Table sp. fresh lemon juice
• 1/2 Tea sp. garam masala
• 1/2 Tea sp. salt
• 4 Tea sp. sugar
• 1 Tea sp. amchur powder
• 3-4 black cardamom seeds
• 5-6 cloves
• 5-6 whole black pepper seeds
• 1/2 cup chopped cashew nuts
• 1/2 cup of raisins
Method
• Saute in a little oil over a medium heat, the green chilies, ginger, cloves, black peppers, and cardamoms for a few minutes, add the potatoes and peas and spices and saute till the peas are tender.
• Grind tomato in the grinder to form the liquid juice. Mix this tomato juice in the chura with your fingers. Do not mash it.
• If chura is still looks dry then add little water as needed.
• Remember this should be done just before you are ready to add chura in the mixture.
• Add the salt, sugar, cashews and raisins along with the prepared chura to the mixture and cook for a further 5 minutes. Turn off the heat.
• Add amchur powder, garam masala and mix them well.
• Before serving dot with a few Tea sp. of butter and sprinkle with the lemon juice. Add coriander leaves.

Churan-Channa Kurma
Ingredients
• White Kabuli Channa -150 gms
• Churan - 100 gms - sliced medium of 1/2" cubes/dices
• Tamarind paste or liquidised - 1 cup
• Tomato puree - 15 grms
• Tomato medium - 2- Cut into small pieces
• Onion medium - 2 teaspoons (finely cut)
• Coconut - scrapped - 6 tea spoons
• Green Chillies - 2
• Turmeric powder - 1/4 tea spoon
• Red Chilli powder - 1 tea spoon
• Masala powder
• Coriander leaves
• Oil - one teaspoon
• Salt
• Muster seeds and Urad dal
Method
• Soak the Channa over night in water pinched with salt.
• Drain the water, and steam it on a cooker/rice cooker. And keep aside.
• Prepare Tamarind juice from the tamarind paste to 2 cups.
• Saute in little oil Scrapped Coconut and Chillies.
• Grind the coconut and chillies and make it as paste and keep aside.
• Heat little oil in a cooking vessel, add mustard seeds, urad dal, masala powder and onion and saute them.
• To the above add salt, tamarind juice, sliced churan and keep them for 5 minutes and boil it till churan is soft.
• Add to this liquid turmeric and chilli powder while the above is on.
• After that add coconut paste and tomato puree to the above and boil for 4 to 6 minutes.
• Add to this blended kurma , the already boiled channas and keep it on the heat for 2 mts.
• Garnish the top with finely chopped coriander leaves.



Coconut Balls in Capsicum Bowl
Ingredients
• Grated fresh coconut -one cup
• 1 tbsp. diced capsicum, carrot, beans - each
• 3 green chillies, ginger (chopped)
• Sarso and curry leaves
• Three big boiled potatoes
• Two table spoon of maida and one table spoon of corn flour mixed together
• Breadcrumbs
• Two slices of bread
• Cooking medium-any ground nut oil
• Six large capsicums.
Method
• Peel the potatoes and mash them.
• Heat oil . Add sarso &curryleaves . Keep for ten seconds only .
• Add chopped green chillies, capsicum ginger & beans.
• Saute for two minutes and remove from gas.
• Add salt and pepper.
• Add bread slices made into balls.
• Dip in the batter made with cornflour & maida.
• Roll in breadcrumbs deep fry. The oil should be hot when rolls are put.
• And then flame should be reduced to cook the rolls nicely.
• Remove when golden.
• Capsicum Bowls - cut the top portion of the capsicum to give the shape of a bowl.
• Take out seed carefully. Apply butter with salt and keep in microwave oven or oven .
• Remove and the cup is ready. Place one ball in each.
• Top with two strings of cheese.



Coriander Stuffed Brinjal
Ingredients
• Fresh coriander : 3 bunches
• Green chillies : 10
• Tamarind : as needed
• Salt : 3 tea spoons
• Small Brinjals : 10
• Oil : 5 table spoons
Method
• Cut the brinjals so that the pieces should remain attached at the stalk, for stuffing the brinjals.
• Grind coriander, chillies, tamarind and salt well as a thick paste.
• Stuff this mix in the brinjals.
• Heat oil and fry the stuffed brinjals in that oil till they get cooked up well.
Crispy Ladyfinger
Ingredients
• 1/2 kg ladyfinger
• 2 tsp gram flour
For Marinating
• 1/2 lime
• 1/2 tsp turmeric
• 1/2 tsp red chilli powder
• 1/4 tsp coriander powder
• 1/4 tsp cumin powder
• Salt
• 3-4 tablespoon oil
Method
• Remove the top part and cut it into 4 parts
• Marinate it with above ingredients and keep aside for 10 mins.
• Then sprinkle gramflour and mix it properly.
• Deep fry.
Serve hot.














Crispy Okra
Ingredients
• 1 lb okra
• 1/2 cup besan flour
• 2 red chilli
• 1 tsp mustard seeds
• 1 tsp urad dal
• 2 tsp curry powder
• 8-10 tsp vegetable oil
• 1/4 tsp turmeric poweder
• Salt
Method
• Wash okra. Leave it for water to completely drip. Cut it into small round pieces. In case of frozen Okra, microwave it for 3 minutes to make it soft.
• Heat 2 tsp oil in a pan. Put mustard seeds, red chillies, urad dal and allow it to sputter.
• Add okra to the above seasoning. Cover and cook for about 5 minutes.
• Add salt, turmeric powder and curry powder and mix well.
• Sprinkle besan flour evenly and mix. Add 2 tsp of oil from the sides of the pan.
• Allow to cook for 2-3 minutes.
• Turn off heat and allow it to reamin for about 3-4 minutes.

Curd Karela
Ingredients
• Medium sized Karela - Half Kg.
• Curd - Half cup
• Onions (medium sized, cut length wise) - Three
• Tomatoes (medium sized, cut to small pieces) - Three
• Salt
• Garam Masala - One Tea Spoon
• Turmeric Powder - One fourth Tea Spoon
• Red Chilli Powder - Half Tea Spoon
• Dhania Powder - One and a half Tea Spoon
• Oil - One and a half Table Spoon
• Oil (to deep fry Karela)
• Salt (to marinate Karela)
Method
• Peel the karelas and keep the rind aside.
• Make a cut (length wise) on the Karelas.
• Smear the Karelas with salt all over and also inside the cut and leave overnight.
• If you want to put the rind in the subzi then, put some salt in the rind, mix well and leave overnight.
• Wash the Karelas thoroughly (4-5 times) under running water and drain, also wash the rind thoroughly.
• Deep fry the Karelas on medium flame, until golden brown. Set aside.
• Fry the onions, until golden brown, add tomatoes and cook until tomatoes are tender.
• Add all the spices and a little water, fry the masala for 2 minutes.
• Add curd and cook for 1 minute.
• Add the fried Karelas (and the rind) and cover, let it cook till Karelas become soft.
Serve hot.


Dhariwala
Ingredients
• Potatoes - 3
• Peas - One Cup
• Tomatoes - 3
• Coriander Leaves -1 bunch
• Onions - 2
• Garlic - 7 flakes
• Turmeric Powder - 1/4 tsp
• Red Chilli Powder - One and a half tsp
• Garam Masala Powder - 1/4 tsp
• Sugar - 1/2 tsp
• Salt
• Vegetable Oil - 2 tsp
• Cumin Seeds - 1/4 tsp
Method
• Grind together coriander leaves, Onions, garlic and turmeric powder..
• Cook peas and potatoes.
• Mash the potatoes.
• Boil water in a pan, put the tomatoes in it and keep it aside for a few minutes.
• Peel the skin and grind tomatoes to smooth paste.
• Heat oil in a heavy bottom pan, season with cumin seeds and fry the grinded mixture in medium flame, till the oil separates from it.
• Add the tomatoes puree and bring it to boil.
• Add mashed potatoes and cooked peas.
• Add enough water and boil for few minutes.
• Garnish with cut coriander leaves.
Serve hot with puris or chappatis.


Dum Aloo
Ingredients
• 12 Potatoes (small egg sized ones)
• 3 Onions (medium sized ones) - chopped
• 2 Tomato (medium sized ones) - pureed (ground to paste)
• Curd 1 Table spoon
• Masala
• Red Chilli powder- 1/4 th of a small spoon
• Turmeric
• Coriander powder- 1 small spoon
• Cumin powder 1 small spoon
• Oil (for deep frying Potatoes)
For Grinding
• Onions 2 medium sized
• Garlic 5 big cloves
• Ginger 1/2 piece
• Coriander leaves 1/2 a small bunch
• Green Chilly 3 medium sized ones
• Salt to taste
Method
• Lightly cook potatoes, peel and drill holes in them using a fork (this is for the frying to reach the innards of the potatoes.)
• Put some salt and turmeric powder in a vessel, put all the potatoes into this vessel and shake vigorously so that the powder is well spread over them.
• Deep fry the potatoes until golden brown.
• Retain one table spoon of the fried oil in the kadhai and keep aside the rest for future use.
• Add some cumin (jeera) into the oil until they crackle.
• Add the chopped onions and fry until dark brown.
• Add the ground paste and stir fry for two minutes
• Add the tomato puree, and all masala powders. Stir fry until the oil stands out.
• Add the curds (beaten) in two batches so as to blend them into the gravy smoothly.
• Add the fried potatoes stir for a few seconds and sufficient water so that the potatoes are just covered. Cook on high flame until the gravy thickens, add salt.
• Garnish with sliced onions and chopped coriander leaves.


Dum Ka Gobi
Ingredients
• Cauliflower - 1 (big)
• Cummin - 1 tsp.
• Clove - 5 Nos.
• Cinnamon - 2 sticks
• Cardamom - 5 Nos.
• Onion Chopped - 80 gms.
• Ginger Garlic Paste - 30 gms.
• Turmeric Powder - 1 tsp.
• Coriander Powder - 1/2 tsp.
• Red Chilli Powder - 1 tsp.
• Green Chilli - 5 Nos.
• Yoghurt - 80 gms.
• Garam Masala - a pinch Salt - to taste
• Chaat Masala - 1/2 tsp.
• Ginger - 20 gms.
• Tomatoes - 80 gms.
• Oil - 100 gms.
• Fresh Coriander Leaves - 25 gms.
Method
• Take oil in a pan and add cummin cloves cinnamon and cardamom. When they crackle add chopped onions and cook till golden brown.
• Add ginger garlic paste and stir.
• Add turmeric coriander and red chilli powder dissolved in 1/2 cup water and bhunno for about 3 minutes. Add the florettes of cauliflower and cook for a while.
• Add the beaten yoghurt salt juliennes of ginger and chopped tomatoes and bhunno.
• Cover with a lid and seal the edges so that the steam does not escape.
• Reduce the oven or burner to a very low temperature or shift handi atop a tawa. Cook for 10 minutes.
• Check seasoning and tenderness of cauliflower.
Serve hot garnished with slit green chillies fresh coriander leaves and chaat masala.


Fried Arvi
Ingredients
• 8 to 10 arvi
• 4tbsp ghee or oil
• 1/2 tsp ajwain seeds
• Fresh ground black pepper
• Salt to taste
Method
• Boil arvi with skin on.
• Peel and slice arvi.
• Heat ghee in a pan , add ajwain seeds. Add arvi and fry, add salt and black pepper
Serve hot with spinach dal and hot roti. Gobhi Musallam
Ingredients
• 1 whole cauliflower
• 3 tbsp oil
• 2-3 cloves
• 1-2 bayleaves
• 1 tsp turmeric
• 1 tsp red chilli powder
• 1 tsp garam masala
• 1 big onion
• 4 cloves garlic
• 1 inch ginger
• 1 large or 2 medium tomatoes
• 1 spice cardamom
• Salt to taste
• 1 tbsp chopped green coriander for garnishing
Method
• Cut onion and garlic into thin slices and grate the ginger.
• Wash the cauliflower and make small slits in it from base as well as top but don't cut it.
• Heat oil in a deep pan. Coarsely crush the cardamom and cloves and add it to oil along with the bay leaves.
• When they turn brown, add sliced onions and garlic and fry them till golden brown and then add turmeric.
• Now add red chilli powder, garam masala, salt, grated ginger and tomatoes and fry them for a minute.
• Now place the cauliflower and gently spread the masala evenly over it wit h the help of a spatula and place a tightly covered lid over it and reduce the heat to low.
• Don't add water, there will be enough water for the cauliflower to be cooked if the lid is tight enough so that vapours don't escape. Stir it occasionally and gently till the cauliflower is cooked. 20-30 min approx.
• Garnishing with chopped coriander
Serve it hot with roti or paratha.



Gobi Manchurian
Ingredients
• Cauliflower - 1 medium or small one
• Tomatoes - 3
• Ginger - 1 1/2 sp chopped
• Garlic - 1 1/2 sp chopped
• Onion -1
• Chilli pr - 1 1/2 sp
• Garam masala - 1sp
• Coriander seed powder - 1/2 sp
• Cumin seed -1 sp
• Cashewnuts - 10
• White corn flour - 50 gm
• Oil for fry
• Salt
Method
• Cut the cauliflower into medium size florettes.
• Boil the warer in a pan and add 1sp turmeric powder, 1tsp salt and put the florettes in it. Turn off the flame. Cover the pan with a lid for 5min.
• Make ginger, garlic paste.
• Grind tomatoes, onion, coriander seed powder, garam masala powder.
• Make a thin batter out of corn flour. Add a pinch of salt, chilli powder. Dip the florettes one by one and shallow fry it in oil.
• Take a pan and some oil (2 or 3sp) and season it mustard seeds.
• Add ginger garlic paste. Add cashewnuts and grinded mixture.
• Cook till raw smell goes out. Finally add the fried florettes.

Green Onion Bhurji
Ingredients
• 4 small bunches of green onions with leaves
• 3 eggs
• 1 teaspoon chilli powder
• 1/2 teaspoon Turmeric powder
• Salt
• Oil
Method
• Clean the green onions and cut the onion bulbs from the green leaves.
• Chop the bulbs finely and Chop the leaves finely. Keep aside
• Take oil in a wide mouthed pan and saute the chopped onion bulbs for some time till they become soft.
• Add the chopped leaves and mix well.
• Close with a tight fitting lid. Decrease flame and let it cook till the leaves become soft.
• After the leaves get cooked thoroughly , add chilli powder and turmeric powder. Mix well.
• Beat the eggs and add to the pan. Mix the whole mixture well till the eggs get cooked and the mixture is dry.
• Add salt
Serve piping hot.




Hagalkai Gojju
Ingredients
• 5-6 medium sized bittergourd
• 4-5 red chillies
• 1 tsp concentrated tamarind, add water and dilute
• 1/2 cup jaggery powder.
• a small piece ginger
• A pinch of hing
• 2 tbsp vegetable oil
• 1 tsp mustard seeds.
For the powder
• 1 tbsp coriander seeds
• 2 tbsp peanuts
• 1/2 cup grated coconut
• 1 tsp cumin seeds
Method
• Mix the ingredients to be made into powder, fry them slightly, powder them and keep aside.
• In a pan take oil and when heated, add mustard seeds and allow it to splitter.
• Then add the bittergourd (cut into small pieces and seeds removed ) into the pan and fry it till it becomes golden brown or loses its color .
• Then add the red chillies, hing, ginger and the masala powder. Mix this properly.
• Now add the tamarind water and allow it to boil till a somewhat thick gravy is formed.
• Add jaggery, mix it well.
• Wait for about 2 minutes and remove from heat.
Serve with paratha or rice.


Karela
Ingredients
• 1/3 cup oil
• 2 lbs Karela
• 1/2 tsp Haldi
• 1/2 tsp Garam masala
• 1/2 tsp Red chili powder
• 1-1/12 tsp Salt
Method
• Clean and trim karela.
• Cut into horizontal circular slices approx 2 mm in thickness.
• Fry in oil until slightly browned turning frequently.
• Add haldi and mix.
• Add garam masala, red chili powder and mix.
• Add salt and mix cooking a few minutes longer.
• Drain off all excess oil.

Kasuri Paneer
Ingredients
• Paneer 150gms
• Cashewnut paste 1 table spoon
• Onion 1 large
• Tomatoes 2 large nos
• Red chillies 2-3 nos
• Capsicum 1 no large
• Green chillies 2 nos
• Saunf 1/4 table spoon
• Kasuri methi 1/2 table spoon
• Sugar 1/2 table spoon
• Salt to taste
• Oil 3 table spoon
• Grated coconut 1/4 cup
Method
• Chop onion, capsicum & tomatoes
• Cut paneer into 1/2" cubes,deep fry in oil until light brown - strain keep aside.
• Grind red chillies, saunf, coconut into a fine paste.
• Heat oil in a kadai and fry onions, capsicum & slit green chillies together.
• When onion becomes soft add the kasuri methi and fry.
• When onion turns light brown in colour add chopped tomatoes and cook till tomatoes get cooked.
• Add the coconut paste and cashew paste, salt, sugar and 1/2 cup of water.
• When the gravy starts boiling add paneer.




Khatta Aloo
Ingredients
• Potatoes 3 large
• Tomatoes 3-4 large
• Green Chillies 2-3 slit length wise
• Curry leaves 10-15
• Mustard seeds half teaspoon
• Jeera 1 teaspoon
• Dhania Jeera powder -2 teaspoon
• Haldi half tea spoon
• Salt To taste
• Red chiily powder one and half teaspoon
• Lime 1 large
• Fresh corrainder leaves one fourth cup (finely chopped)
• Cooked & mashed Green Peas - half cup
Method
• Cook potatoes, peel and crumble very finely or mash
• Chop tomatoes, slit green chillies lengthwise
• Heat oil in a pan. Add mustard and jeera
• Add green chillies, curry leaves and the chopped tomatoes. Fry well.
• Add Haldi powder, dhaniya, jeera powder and chilly powder.
• Add half cup water and let it cook for 5-8 minutes.
• Now add the potato (mashed, cookedpeas can also be added)
• Add salt and juice of one lime.
• Remove from flame and add lots of cut corriander leaves




Kofta In Gravy
Ingredients
For Koftas
• 125 gm Cheese - mashed
• 50 gm cornflour
• 1/2 tsp pepper powder
• Oil for frying
For Gravy
• 250 gm onion - grated
• 200 gm tomatoes - pured
• 3 cm piece ginger - ground
• 1/2 tsp chilli powder
• 1/2 tsp garam masala
• 200 gm oil
• 3/4 tsp salt
Method
• Mix mashed cheese with cornflour and pepper.
• Knead well.
• Form into walnut sized koftas and deep fry till light brown.
• Drain and keep aside.
• To make gravy, heat oil in a pan and brown onions.
• Add ginger and fry well.
• Add tomatoes turmeric, red chilli and garam masala and fry on low fire till oil separates.
• Add water according to consistency of gravy required.
• Correct seasoning. Boil for 5 minutes.
• Add koftas and boil for a further two minutes.
Serve hot with parathas or tandoori rotis.

Masala Potato
Ingredients
• 1/2 kg Potatoes
• 2 tbsp Vegetable Oil
• 1 tbsp Dhania powder
• Salt to taste
• 1/2 tbsp Garam Masala
• 1/2 tbsp Cumin Seeds
Method
• Cut potatoes verticaly in to long and thin pieces ( like french fries or finger chips). Wash them nicely and keep the soaked in water for 5 minutes.
• Heat oil in a pan and add Dhania Powder , Garam Masala and salt to it.
• Stir it properly to make a paste.
• Now put all the potatoes into the paste and mix it well.
• Take the potatoes out of the pan into almunim foil.
• Keep them in a oven at 450 celcius for 20 mins. Turn the potato pieces when you are half way through.
Serve them by inserting tooth-picks in them with tomato ketchup.


Matar Palak
Ingredients
• 1 bunch of spinach
• 1 cup of green peas
• 1 medium sizwd tomato
• 1 medium sized onion
• 1 medium sized boiled potato
• 3-4 green chillies
• 1 tsp. cumin seeds
• A pinch of asofetida
• 1 tsp turmeric powder
• Salt to taste
Method
• Cut spinach leaves and wash them properly.
• Boil the cut spinach for 10 minutes in a very little amount of water.
• Allow to cool for sometime.Grind thecooled spinach alongwith the greenchillies to a fine paste.
• This paste must be semiliauid.
• Chop onion and tomatoes into small pieces.
• Cut the boiled potato into evenly shaped cubes.
• Heat oil in a pan.Add the cumin seeds and asofetida.
• Add the onions,peas and tomatoes.
• Fry for 2-3 mins.Add the potato cubes and allow to cook on medium flame for 5 mins.
• Once the onions and tomatoes are cooked, add the spinach-chilli paste to the above.
• Add turmeric powder and salt to taste.
• Simmer it for 10 mins.
Serve with rotis/parathas.


Mughlai Cauliflower
Ingredients
• 1 lb cauliflower.
• 1/2 lb potatoes.
• 1/2 lb green peas.
• 1/2 chopped onions and 2 sliced onions.
• Ghee.
• Ginger and green chillies paste
Method
• Cut vegetables given above.
• Put ghee in pan and fry onions to brown and make paste of it.
• Heat ghee again and fry chopped onions now and then add chilly paste.
• Add vegetables and 1 cup water and cover and cook it .
• Add onions paste and salt and stir nicely.
Navratana Spinach
Ingredients
• Spinach 1 lb. fresh
• Mixed Vegetables 16 ounce (carrot, pea, bean, and corn)
• Two medium size onions (chopped)
• Garlic
• Tomato 1 lb.
• Ricotta cheese 16 ounces
• Vegetables oil 2 tsp.
• Ginger (chopped)
• Green pepper (chopped)
• Raisins and Cashew nuts
Method
• Chop the spinach and put in the pressure cooker for one whistle.
• Take a saucepan, warm the oil and add Raisins, cashew nuts, garlic, pepper, ginger, onions into the pan. Cook the mixture until onions become brown.
• Now add Ricotta cheese, spinach, mixed vegetables and salt into the pan and cover it. Let it cook until mixture tries.
• Now add spices (coriander powder, turmeric powder, and chili powder, Garam Masala) and mix it well.
• Add tomato sauce and cook until mixture becomes dry again.
Serve it with nan,chapati or paratha.



Palak Paneer
Ingredients
• Palak - 1 bunch
• Paneer - 1/4 kg
• Onions - 2
• Tomatoes - 3
• Oil/Ghee - 5 tbls
• Garlic paste - 2 tsps
• Ginger paste - 1 tsp
• Red chilli powder - 1 tsp
• Corriander powder - 3 tsps
• Moti elaichi - 1
• Cinnamon - 1" stick
Method
• Pressure cook the palak with 1 or 2 green chillies (as taste demands) and puree the steamed palak
• Cut Paneer into cubes and soak it in water in which turmeric has been mixed.
• Take a cooker and heat oil. Add both the whole spices and fry till it crackles.
• Add finely chopped onions and after 2 minutes add the garlic and ginger paste. Fry till nice and brown
• After onions have browned, add chilli and corriander powder and fry for two minutes.
• Add grated tomatoes (without the skin) and fry till it becomes brownish and oil starts collecting around the masala.
• Add the pureed palak and fry for 2-4 minutes.
• Add the Paneer cubes and stir softly as the paneer can break.
• Cook it on pressure for one whistle.
Serve with chappati.





Palak Vegetable
Ingredients
• 1/2 kg Chopped Palak
• Tur Dal
• Coconut milk about 1 cup
• Onions finely chopped
• Curry Powder
• Red Chilli Powder
• Coriander
• Ginger, Garlic paste
• Mustard and Cummin Seeds
• Salt
Method
• Cook the Palak and tur dal in the pressure cooker
• Meanwhile take 2 tablespoon of oil in a pan and put the cummin and mustard seeds with curry leaves.
• Put the onions followed by ginger and garlic paste.
• Fry the onions till golden brown and add coconut milk.
• Add little tumeric, curry powder and red chilli powder based on your proportions.
• When you get a nice smell, add salt and let the whole gravy boil.
• Mix the cooked combination of tur dal and palak to the gravy.
• Cook for some more time.





Paneer Matar
Ingredients
• Paneer - 300 gms.
• Green Peas - 275 gms.
• Oil - 80 gms.
• Onion - 175 gms.
• Ginger Garlic Paste - 25 gms.
• Yoghurt - 150 gms.
• Red Chilli Powder - 1 tsp.
• Coriander Powder - 1 tsp.
• Tomato - 100 gms.
• Cashewnut Paste - 25 gms.
• Charmagaj Paste - 20 gms.
• Garam Masala - 1/2 tsp.
• Cream - 50 ml.
• Green Chilli - 5 Nos.
• Fresh Coriander Leaves - 25 gms.
• Saffron - a pinch
• Salt
Method
• Make a puree out of tomato in a blender.
• Boil the onions in water for 8 minutes, strain and puree.
• Take oil in a degchi and add boiled onion paste. Stir for 6 minutes and add ginger garlic paste.
• Fry for five minutes and add red chilli and coriander powder. Stir and add tomato puree and salt.
• Fry till oil leaves the masala, add yoghurt, beaten to a smooth texture and stir. Add little water, green peas and saffron.
• Cook for 10-12 minutes till the oil leaves the masala. Add little water, green peas and saffron. Cook till green peas are tender.
• Cut the fresh paneer into cubes and fry in oil till golden. Dip in cold water.
• Squeeze the paneer and add to gravy.
• Mix the gravy with cream.
Serve hot garnished with fresh coriander leaves and slit green chillies

Paneer Stuffed Tomatoes
Ingredients
• 10 Medium sized tomatoes
• 1 tsp oil
• 1 tsp salt
For Stuffing
• 200gm. Paneer
• 1 medium-sized boiled potato
• 1 medium sized onion
• 1/2 cup peas
• Small bunch of coriander
• 3-4 green chilies
• Red chili powder
• A pinch of turmeric powder
• Garam masala
• 1/2 tsp jeera
• 2 tbsp oil
For Gravy
• 1 Large onion
• 1/2 tsp ginger paste
• 1/2 tsp garlic paste
• 1 tbsp sour cream
• Chili powder
• Salt
• Turmeric powder
• 2 tbsp oil
Method
• Cut the head of the tomatoes and gently scoop out the insides with a spoon.
• Keep the scooped out part of the tomatoes aside.
• Apply salt to the inside surface of the tomatoes and place it upside down on a flat surface so that all the liquid drains out.
For Stuffing
• Slice the onion into thin long strips.
• Cut the chilies into small pieces.
• Skin the potato and crumble it along with the paneer into small pieces and keep it aside.
• Cut the coriander very fine and keep it aside.
• Heat the oil in a kadai or wok and add jeera to it.
• Once the jeera has spluttered, add the chilies and the onions.
• Sprinkle turmeric powder on it and mix it well.
• Fry the onion till they are crisp and golden brown.
• Add the peas.
• Once the peas is cooked, add the paneer and potato.
• Sprinkle desired amount of salt and chili powder and mix it well.
• Let the mixture cook for 3-4 minutes and then add garam masala powder.
• After a couple of minutes add the coriander leaves, mix it well and remove from the fire.
For Gravy
• Cut the onion into big pieces
• Grind the onion, ginger and garlic in the mixer
• Heat oil in a kadai/wok.
• Add the ground paste to the hot oil and add turmeric powder to it.
• Fry the paste till the raw smell of onions is not there anymore and the oil starts separating out from the paste.
• Now add the scooped out portion of the tomatoes with some water.
• Also add the sour cream, salt and chili powder and allow the gravy to simmer for about 8-10 minutes.
• Take the scooped out tomatoes and put the stuffing inside it till the 3/4th mark.
• Apply a little oil on the outer surface of the tomatoes and place it in a large baking tray.
• After placing all the tomatoes inside the tray slowly pour the gravy into the tray so that all the spaces in between the tomatoes are occupied. Be careful not to pour the gravy on top of the tomatoes.
• Put it inside a preheated oven at 350F.
• Bake it till the skin of the tomatoes becomes soft.


Pav Bhaji
Ingredients
• Cabbage - 2 cups
• Carrots - 1/2 cup
• Green Pepper - 1/2 cup
• Potatoes - 3 medium
• Peas - 1 cup
• Tomatoes - 2 large
• Tomato paste - 2 Tbs
• Onions - 2 medium
• Pav bhaji masala - 2 Tbs
• Ginger garlic paste - 2 Tbs
• Red chili powder - 1 tsp
• Butter - 3 Tbs
• Salt
Method
• Cut cabbage, carrot, green pepper, and potatoes in quarters and boil them with peas.
• Cut onions and tomatoes in small blocks.
• Heat a saucepan and add the butter.
• When melted add onions and saute them until golden brown.
• Once brown add ginger garlic paste and stirfry for 30 seconds.
• Then add tomatoes and fry for 2 minutes or until tomatoes are done well.
• Once it is done add the tomato paste and cook for 1 minute.
• Add chili powder, pav bhaji masala, and salt.
• Fry for another minute. Then add the mashed boiled vegetables and mix well.
• Keep on heat for another 5 min or so. Let it boil and continue stirring occasionally.
• Once done garnish with fine onions, cilantro and lemon slice.
Serve with hot buttered rolls.


Potato Manchuria
Ingredients
For Deep frying
• Potatoes 4 medium sized (Cut into bite sized pieces)
• Soya Sauce 1tsp
• Chilli Sauce 1tsp
• Pepper Powder 1/2tsp (according to taste)
• Corn Flour 2tsp
• Ajnomoto Pinch
• Salt to taste
For Gravy
• Curd 2tsp
• Coriander
• Mint
• Green Chillies 2
• Ginger Garlic Paste 2tsp
• Garam Masala
• Red Color Pinch.
Method
• Mix the deep frying ingredients and keep it aside for 2 minutes. Deep fry them and keep it aside for later use.
• Grind all the gravy ingredients into a thick paste. Don't add a lot of water.
• Fry the gravy in 4 tsp of oil with curry leaves and garlic pods, till the gravy gets thick and a little oil should stand on top.
• Add the fried Potatoes into this gravy and fry on simmer for 4min.


Potato-Onion Vegetable
Ingredients
• 2 large Potatoes
• 2 large Onions
• 3 Tbsp Besan
• Turmeric
• Ginger chopped fine
• Green chillies
• Curry leaves
• Salt to taste
• 3 Tsp of cooking oil
• 1 Tbsp Urad dal
Method
• Add water to the besan to make a smooth paste. Add 2 pinches of turmeric. Remove all lumps. Set aside.
• Make seasoning with oil and urad dal in a pan.
• Add ginger, chillies and curry leaves and saute for a minute.
• Cut potato and Onion into similar sized pieces. Add the Potato and Onion pieces. Add Salt. Also a pinch of turmeric to give color to pieces. Add minimum water to let cook. Cover with a lid and let simmer till almost done.
• Add the besan paste. Mix gently. Let the besan cook well on low flame. Stir regularly but gently. Besan should form a gravy like consistency in the pan. The gravy will get thicker as it cooks.




Potato Spinach
Ingredients
• 1 Bunch of Spinach
• 1 medium size boiled potato
• 2 Tomatoes
• 1 Onion
• 2 Green chillies
• 1 Piece of Ginger
• Salt.
• 1 Tsp. oil
Method
• Wash Spinach under a flow of water and keep it in the pan.
• Close the lid of pan and put it on low flame.
• Grind tomatoes, ginger and green chillies in mixie.
• Cut onion into very fine pieces and fry it in oil till little brown.
• After the Spinach becomes soft, remove it from flame and let it be cool.
• Add the mixture prepared to the fried onion for 3 min.
• Grind the Spinach in mixie till it becomes like thick liquid.
• Cut the boiled potato inot very small pieces.
• Add the salt, Spinach and potato into the puree prepared .
• Add 1/4 cup of water to it and let it be boil.
Serve with Roti, Paratha or rice.


Rajma
Ingredients
• 1 can red kidney beans
• 2 large onions
• 6 garlic clovettes
• A small piece ginger
• 1/2 tsp black peppercorns
• 1 stick cinnamon
• 4 cloves
• 4 dried red chillies
• 8-10 green chillies
• 1 tsp cumin seeds
• 2 tomatoes, chopped
• 1 tsp lime juice, freshly squeezed
• 2 tbsp coriander leaves, chopped
• 1 bay leaf, cut into 2-3 large pieces
• 2 tbsp ghee or cooking oil
Method
• Blend together 1 onion, garlic, ginger, peppercorns, chillies, cloves, cumin and cinammon. Set aside.
• Mince the remaining onion.
• Heat the oil and add the bay leaf and minced onion and fry on high heat.
• When the onion turns light brown, add the blended masala and continue to fry on high heat till oil starts leaving the side of the masala. This will take in the vicinity of 12-16 mins.
• Now remove from heat, add the tomatoes, drained beans and salt to taste.
• Add water as needed. Usually about 1 cup of water is enough for a good gravy.
• Bring it to a boil.
• Add the coriander leaves and lime juice.
• Mix well and heat for about 3-4 minutes.
Serve hot with any Indian bread or steamed rice.



Roast Cauliflower
Ingredients
• 1 whole cauliflower
• 3 tbsp oil
• 1 med. onion thinly sliced
• 3 cloves garlic thinly sliced
• 1 inch ginger root grated
• 1 large tomato
• 3-4 pods cardamom
• 2-3 cloves
• 1 bayleaf
• Turmeric
• Salt
• Chopped green coriander
Method
• Wash cauliflower and remove excess leaves and stem, don't cut the floweret off.
• Make some slits in the stem and place onions and garlic inside the cauliflower.
• Now heat oil on medium heat in pot preferably non-stick and add cardamom, cloves and bayleaf when they brown(only takes seconds) add chopped tomatoes, place cauliflower in the pot.
• Mix turmeric, salt and grated ginger in about 6 tbsp. of water and sprinkle evenly over cauliflower.
• Cover pot with a tight fitting lid and turn the heat down to low. remove when done, keep a eye on it if it starts drying out add little bit more water.
• Shouldn't take more than 20-30 min.
• Garnish with coriander.
Shahi Paneer
Ingredients
• 250 gms paneer
For gravy
• 4 large tomatoes, chopped
• 1 onion, chopped
• 1/3 cup milk or thick cream
• 1/4 cup curd
• 11/2 tbsp cornflour, dissolved in 1/2 cup water
• 1 tbsp tomato sauce
• 1/2 tsp chili powder
• 1/2 tsp pepper powder
• 1/2 tsp garam masala
• 1.5 cm ginger chopped
• 2 black cardamoms, crushed
• 1 green chili, chopped
• 2 tbsp ghee
• 3 tbsp coriander leaves, chopped for garnishing
• Salt
Method
• Cut paneer into finger shaped pieces; deep fry & keep aside
• Heat ghee, add onions, ginger, green chili & black cardomoms; fry until the onions turn light brown.
• Add tomatoes, add curd, saute for some time. Remove from heat.
• When cool, grind to a puree, add water if needed.
• Add cornflour paste, stirring continuously.
• Add salt, chili powder, pepper powder, garam masala powder and tomato sauce.
• Cook till the gravy is thick.
• At the time of serving, heat gravy, add paneer, add the cream or milk and lastly the coriander leaves.

Spicy Arbi Vegetable
Ingredients
• 500 g. arbi
• 1/2 cup curd
• 2 onions, chopped fine
• 1 tbsp. gram flour
• 2 tsp. ginger-garlic paste
• 1/2 tsp. mustard seeds
• 1/4 tsp. turmeric powder
• 1 sprig, curry leaves
• Chilli powder to taste
• Salt
• 2 cups water
• Ghee
Method
• Boil arbi in a pressure cooker for five minutes.
• Cool, peel and cut into pieces of desired sizes.
• Make a smooth paste with curd and gram flour.
• Add two cups of water, salt,chilli powder and turmeric powder to it.
• Heat ghee in a kadai, add curry leaves and mustard seeds. When they splutter, add onions and ginger-garlic paste, and fry till golden brown.
• Add arbi pieces and fry for five minutes.
• Add the curd-gram flour mixture to it and let it simmer till the ghee floats on top and the gravy is thick. Remove from heat and garnish with coriander leaves.
Serve hot with chapatis or parathas.


Spicy Eggplant in Cilantro
Ingredients
• 4 eggplants
• 1 bunch of Cilantro
• 7 to 8 hot green chillies
• 1 Tsp mustard seeds
• 3 Tbsp Vegetable oil
• Salt
• Pinch of Turmeric powder
Method
• Grind cilantro and green chillies to a paste.
• Cut eggplants vertically.
• Heat oil in a pan and add mustard seeds.
• Now as the mustard seeds pop add the eggplant pieces to it and fry for 2 mins.
• Add the ground paste to this.
• Add salt and turmeric powder and mix well.
• Cover the pan and cook it on a low flame until the brinjal is cooked and no water residue is left.
Serve it hot with rice.
Spicy Paneer
Ingredients
• Paneer -150 gms
• Turmeric powder-1tsp
• Garam masala powder-3tsp
• Chilli powder -4tsp
• Salt
• Curds-200 gms
• 1 big onion
• 1 big tomato
• 1 small piece ginger
• Garlic paste-1tsp
• Roasted peanuts-100gms
Method
• Cut the paneer into small cubes and take a bowl and add the curds into it followed by all the above and shake it well and keep the paneer marinated in it for an hour.
• Grind onion,tomato ginger garlic peanuts in to a fine paste and keep aside, meanwhile take out the paneer from the curd mixture and deep fry them.
• Now take a kadai and add some oil and after it becomes hot add the paste into it and fry it nicely until the oil appears on the sides of the kadai.
• Add the curd mixture into it and fry it for some time until both the mixture gets blended well.
• Once done add the fried paneer and bring to a boil .
Serve hot with roti's or parathas.



Spicy Rajma
Ingredients
• Rajma 1/2 kg
• Tomatoes 1/2 kg
• Chilli seasoning
• 1 Teaspoon Jeera
• 1 Teaspoon Mustard seed
• Salt
• One large onion
• One lime
• Coriander
Method
• Dice onions and Tomatoes finely.
• Take a wide but shallow nonstick pan, add about 5 tablespoons of oil.
• When the oil is hot add jeera and mustard seeds, when they start popping add the onions.
• When the onions area little cooked, add diced tomatoes and rajma.
• Put a lid on the pan and cook for about 15 min.
• Add fresh lime juice, Chilli seasoning and salt.
• Stir thoroughly.
Spicy Vegetable Mix
Ingredients
• Carrots - 100 gms.
• French beans - 100 gms.
• Cauliflower - 100 gms.
• Cabbage - 100 gms.
• Green Peas - 100 gms.
• Tomatoes - 200 gms.
• Onions - 150 gms.
• Potatoes - 150 gms.
• Salt
• Cilantro - a few
For Masala Paste
• Coconut powder - 1/2 cup
• Garam masala powder - 1 tsp.
• Ginger - 2 - 3 thin slices
• Green chilies - 3 - 4 .
• Cardamom - 2 - 3 Pods
• Poppy seeds - 3 tsp.
• Coriander seeds - 3 tsp.
• Cumin seeds - 1 tsp.
• Black pepper - 1 tsp.
• Dry red chili - 1 - 2 nos.
• Garlic - 2 - 3 cloves
• Cashew nuts - 1/2 cup
• Water - 1/2 cup
Method
• Wash, cut and cook all the vegetables (except the tomatoes and onions) with a pinch of salt till tender.
• Slice the onions and tomatoes and keep aside them separately.
• Heat a little oil in a kadai and fry the onions till golden brown, then add the tomatoes and let them fry a little.
• Pour the paste into the kadai, add the salt and give it a good stir.
• Leave it on high heat for about 2 minutes. Now, add in the cooked vegetables and mix well.
• Let the entire mixture cook on high heat for about 3 minutes, stirring occasionally.
• Chop the cilantro and use as garnishing.



Stuffed Brinjal
Ingredients
• Small Brinjals - 1/2 kg
• Turmeric powder - 1/2 tsp
• Tomato - 1
• Oil - 1 tbsp
• Mustard - 1/2 tsp
For Filling
• Groundnuts - 100 gm (fried ones)
• Turmeric powder - 1 tsp
• Chilli powder - 1 to 1 1/2 tsp
• Salt
Method
• Wash and clean the brinjals.
• Cut the stems off the brinjals leaving the leaf-like portion stuck on the brinjal.
• Cut the brinjals into four segments half way through it so that it's open at one end but intact at the other.
• Powder the ingredients for filling together. Give some time between grinds so that they don't become like paste.
• Stuff the powder into the brinjal.
• Heat a kadai and pour oil.
• Add mustard seeds and allow to splutter.
• Add brinjals and turmeric powder and cook on medium heat.
• When the brinjal is nearly done add chopped tomatoes and let it cook till the curry is well done.
Serve hot with Rice. Stuffed Capsicum
Ingredients
• 2 Big capsicums
• 1/2 Onion
• 8-10 Button Mushrooms (white)
• 1/2 Tsp Turmeric Powder
• 1/2 Tsp Garam Masala
• 1Tbsp Soya Sauce
• 1 Tsp Amchur powder
• Chilli Sauce and Chilli Powder
• 1Tbsp Ghee
• 3-4 Garlic Cloves
• Small Piece Ginger.
Method
• Wash the Capsicum in water properly.Cut it in half around the width and remove all seeds and make it hollow like a cup and keep aside.
• Finely Chop a) Onion b) Button Mushrooms.
• Make a paste of Ginger and Garlic,
• Fry the chopped onions in ghee until golden brown and add the ginger garlic paste and fry that also for some more time.
• Add the finely chopped mushrooms and all other remaining ingredients, mix the mixture well and sprinkle very little water and cover the pan, cook at medium heat for some time.
• Once mixture is tender remove from heat.
• Take the capsicums and fill this in each one to the top.
• Bake at 375 degrees in a oven for approx 15-20 minutes.
• Check to see that the capsicum remains firm and just well done.
Serve it hot with Dal fry and plain steamed rice.
Stuffed Eggplants
Ingredients
• 1/2 Lb Small Round Eggplants
For Stuffing
• 4 Tbsp Coriander seeds
• 4 Tbsp Sesame Seeds
• 5 Tbsp Ground Roasted Peanuts
• 1 Pinch Backing Soda
• 2 Tbsp Dry Shredded Coconut
• 1 Tsp Turmeric
• 2 Tsp Salt
• 1 Tbsp Crushed Garlic Cloves
• 1/2 Cup Chopped Fresh Coriander Leaves
• 1 Tsp Garam Masala
• 1 Tsp Red Chili Powder
• 2 Tbsp Peanut Oil Or Corn Oil
• 2 Tbsp Jaggery Or Brown Sugar
• 2 Tbsp Tamarind Pulp
• 2 Tbsp Poppy Seeds
For Tempering
• 4 Tbsp Oil
• 1 Pinch Asafetida
• 1/2 Tsp Fenugreek
• 1 Spring Curry Leaves
Method
• Slit eggplants by making two cuts lengthwise,at right angle to each other, leaving stem intact.
• Dry roast coriander seeds, sesame seeds, peanuts, Poppy seeds and shredded coconut separately and coarsely grind to make coarse paste.
• Add crushed garlic, chopped coriander, salt, turmeric, garam masala, pinch of soda, Poppy seeds and 2 Tbsp of oil.
• Mix and loosely stuff it in slit made earlier in eggplants.
• Add jeggery and tamarind pulp to the left over stuffing along with little water to make thick sauce. Keep aside for later use.
• Now in a heavy bottom pan heat 4 Tbsp oil and when at right temperature add fenugreek, asafetida and curry leaves.
• Fry for few seconds and add stuffed eggplants.
• Reduce heat to low, cover pan with thali and put some water in thali so as to cook eggplant with their own steam.
• Add little water if bottom dry and starts to stick. Cook on low heat until eggplants tender.
• Stir or rearrange eggplants by tossing whole pan rather than using spoon.
• When eggplants are tender pour jeggery tamarind mixture over eggplants and cook for few more minutes.
Serve hot with Roti, Paratha , nan or rice.



Stuffed Jalapeno
Ingredients
• 8-10 Jalapeno peppers
• 1 large onion
• 3 cloves garlic
For Batter
• 1 cup gram flour
• 1/4 cup rice flour
• 1/4 tsp. turmeric powder.
• 2 pinches soda bicarb
• 1 tbsp. hot oil
• Salt
• Water
Method
• Mix all ingredients of batter to form a dip thick enough to thickly coat back of a spoon. Keep aside.
• Dice the onion and garlic into very fine pieces.
• Saut onion and garlic in a little olive oil.
• Wash the Jalapeno peppers and slice them open length wise so as to create a pocket
• Fill the inside with sauted onion and garlic.
• Dip the whole pepper in the batter and deep fry.
Serve hot..


Stuffed Karelas
Ingredients
• 250 gms karelas
• 1 large-sized onion
• 1 medium-sized garlic bulb
• 1 large-sized tomato
• 1 tbsp aniseed
• 2 tbsp coriander seeds
• 4-5 tbsp oil
• 1/4 tsp turmeric pd
• 1 tsp chilli pd
• Thread for tying the karelas
Method
• Scrape the karelas and make slits.
• Apply salt liberally in the slits and outside. Leave for 5-6 hrs.
• Knead them well till they are soft and the bitter salt water is released.
• Wash with fresh water 2-3 times and squeeze dry.
• Heat oil in a kadai, add a few karelas at a time and fry them at low temp till brown.
• Dry roast aniseed and coriander in a hot kadai and grind.
• Heat 2 tbsp of oil.
• Fry onions and garlic.
• When the masala leaves the oil and is dry, it is ready for filling the karelas.
• Cool the mixture.
• Fill the masala in the karelas well.
• Tie with the thread to avoid the filling from coming out.
• Fry few pieces at a time at low temp. Do not add water.
• Add little amchur or lemon juice, if desired.
• Remove the thread before serving.

Stuffed Ladyfinger
Ingredients
• 1/2 lb Ladiesfinger
• 2 tbsp besan
• 1 tsp dhaniya powder
• 1 tsp jeera powder
• 1 tsp chilli powder
• 1/4 tsp haldi
• 1/2 tsp garam masala
• 1 tsp lemon juice
• 2 tbsp oil
• Coriander leaves
• Salt
Method
• Mix dhaniya powder, jeera powder, besan, chilli powder, haldi, garam masala, lemon juice & salt.
• Wash Ladyfinger properly. Dry it with a cloth.
• Slit it lengthwise.
• Fill in each of the ladiesfinger with the masala mixture.
• Grease frying pan with 1 tbsp oil.
• Place the ladiesfinger in the pan in convenient batches.
• Shallow fry all of them.
• Remove in a serving plate. Garnish with coriander leaves.

Sweet and Sour Karela
Ingredients
• 1/2 kg Karels
• 4 tbps chilli powder
• 1 tbsp tumeric powder
• A lemon sized ball of tamarind
• Lemon sized ball of jaggery
• Salt
For seasoning
• 2tbsps. of oil
• 1 tsp. mustard seeds
• 1/2 tsp fenugreek
• 1/4 tsp asafoetida
• 8-10 green chillis
• 1 sprig curry leaves
Method
• Cut the karela into thin slices, apply salt and keep it aside for 3-4 hrs.
• Squeeze out the awter and deep fry till crisp.
• Drain and keep aside. Soak tamaring in hot water and extract juice and keep aside.
• Fry mustard in 2 tbsp of oil. When the seeds splutter add fenugreek, asafoetida, curry leaves and small slices of green chillis, chilli and tumeric powders.
• Add jaggery and tamarind juice. When the gravy thickens add the fried karela slices and remove from fire.
Serve hot with chappatis, rotis or nans.


Tandoori Potato
Ingredients
• 4 medium sized potatoes.
• 1/2 lb paneer
• 1 green pepper- finely chopped
• 2 green chillies (opt)- finely chopped
• a pinch of black pepper powder
• 1/2 tsp garam masala
• salt to taste
• oil for frying
Method
• Peel the potatoes and cut them into half lengthwise.
• Heat oil in a pan. Deep fry the potatoes till they are golden brown.
• Scoop out from each of the fried potato halves so that they look like cups.
• In a Kadai heat oil. Fry the chopped green pepper pieces and green chillies lightly.
• Then add grated paneer, salt, black pepper powder, salt and the scooped potato (not the cups).
• Mix nicely and fry for some time.
• Fill in the paneer mixture into the cups .
• Arrange them in a greased baking dish and bake them at 300o F for about 10 mins.
Serve hot as an appetizer or a side dish.

Tomato-Cauliflower Mix
Ingredients
• 1 cauliflower
• 2 small tomatoes
• 2 potatoes
• 1/2 tsp turmeric powder
• 1 1/2 tsp Red chilli powder
• 1 tsp Cumin seeds
• 2 1/2 tsp Cumin-Coriander powder
• Oil
• Coriander
• Salt.
Method
• Cut the cauliflower into small pieces.
• Tomatoes should be cut finely into long strips.
• Cut the potatoes into thin long strips.
• Take 1 tablespoon oil into a frying pan
• To this add Jeera seeds , then turmeric powder (very little) ,then chilli powder (1 1/2 tsp).
• Then first add tomatoes to it and fry it nicely.
• Then add potatoes and cauliflower to it and stir it again.
• Then add Cumin-Coriander powder and salt to it.
• Steam it nicely for 2 minutes or so.
• Garnish this with corainder.




Vegetable Korma
Ingredients
• 1 Cup Beans
• Half cup Carrot
• 1 Potato
• Half cup Peas
• Half cup Ground coconut
• Small piece Ginger
• 3 flakes Garlic
• 1 Onion
• Half tbs Cumin seeds
• 1 tbs Corriander powder
• Few Corriander leaves
• Half tbs Chillie powder
• Half Lime
• Half tbs Turmeric powder
Method
• Take oil in a pan. Add the sliced onions.
• After that add ginger, garlic, corriander powder, chillie powder, salt & fresh corriander leaves .
• Fry it nicely.
• Then add the vegetables & pressure cook till done.
• When the vegetables are cooked add the ground coconut and little water to it & let it simmer for five mintues.
• Squeeze lime to it
Serve hot with chapatis.

Vegetable Manchurian
Ingredients
For Veg Balls
• 1 cup maida + cornflour
• 3-4 cloves of garlic chopped
• 1 inch ginger chopped
• 100 gms cabbage grated
• 2 carrots grated
• 1 capsicum chopped
• Pinch of soda bicarb
• 1\2 tsp salt
• 1\2 tsp ajino moto
• 1 tsp soyasauce
For sauce
• 6-7 cloves garlic chopped
• 2 inch ginger grated
• 3-4 green chillies chopped
• 1 tbsp soya sauce 1tsp ajino moto
• 1 tsp salt
• 1 tbsp cornflour

2 tbsp oil
Method
For Veg Balls
• Make a tough dough out of the above ingredients, make balls and fry in oil.
For Sauce
• Heat oil. Fry ginger, garlic, green chilies for 1 min.
• Add 1&1\2 cups of water, ajinomoto, soya sauce & salt.
• Cook the water for 3 min.
• Add balls & cornflour paste.
• Garnish with spring onion leaves
Serve immediately


Zuchini Olan
Ingredients
• Zuchini squash 1 lb
• Green chilly 1-2
• Coconut milk 1/4 cup
• Coconut oil 1-2 tsp
• Salt to taste
Method
• Wash and cut the Zuchini into thin slices.
• Cook in small amount of water with split green chilly and salt till tender.
• Add coconut milk and simmer for another 3-5 minutes.
• Add a little coconut oil
Serve hot with rice or chapathi.