KADAI PANEER

Ingredients
250 grams paneer
3 onions, finely chopped
2 teaspoons coriander-cumin seed powder
1/4 teaspoon turmeric powder
1 teaspoon chilli powder
1 teaspoon garam masala
1 teaspoon kasuri methi (dried fenugreek leaves)
5 medium tomatoes
1 capsicum, sliced
100 grams fresh cream
a pinch sugar
3 tablespoons ghee or refined oil
salt to taste
ghee or refined oil for deep frying
To be ground into a paste
4 cloves garlic
12 mm. (1/2") piece ginger
Method
1. Cut the paneer into wide strips and deep fry lightly in ghee. Place in lukewarm water.
2. Put the tomatoes in hot water for 10 minutes. Remove and blend into a puree.
3. Heat 3 tablespoons of ghee and fry the onions until golden. Add the paste and fry for 1/2 minute.
4. Add the coriander-cumin seed powder, turmeric and chilli powders, garam masala and kasuri methi and fry again for 1 minute.
5. Add the tomato puree and capsicum, cover and cook for 4 to 5 minutes.
6. Add the paneer and salt and cook for 2 to 3 minutes.
7. Finally, add the cream and sugar and serve hot.

KADHI

Ingredients
2 tablespoons gram flour
2 teacups fresh curds
1 teaspoon chilli-ginger paste
2 curry leaves
2 tablespoons sugar (approx.)
2 tablespoons chopped coriander
salt to taste
For the tempering
1/2 teaspoon cumin seeds
1/2 teaspoon mustard seeds
a pinch asafoetida
1 red chilli broken into pieces
2 teaspoons ghee
Method
1. Mix the gram flour, curds and 3 teacups of water. Beat.
2. Add the chilli-ginger paste, curry leaves, sugar and salt and put to boil.
3. Boil whilst stirring for a while.
4. Prepare the tempering by heating the ghee and frying the cumin and mustard seeds until they turn brown. Add the asafoetida and red chilli.
5. Add the tempering to the kadhi and boil for a few minutes.
6. Sprinkle coriander & serve hot with pulav or biryani.

SWEET & SOUR POTATOES

Ingredients
Small potatoes - 500g
Dates 20
Cardamom - 3
Cloves - 3
Fennel seeds (saunf) - ½ tsp
Cumin seeds (Jeera) - ½ tsp
Mustard seeds – ½ tsp
Cumin powder – 1tsp
Coriander powder – 1 tsp
Turmeric powder - ½ tsp
Garam masala powder – 1 tsp
Low fat curd - 1 tbsp
Oil - 1 tbsp
Coriander leaves - for garnish
Salt - to Taste
Method
1. Wash potatoes n pressure cook till done. Cool n peel potatoes n prick with a fork.
2. Deseed dates n soak in luke warm water for 15 mins n make a paste and keep aside.
3. Heat oil in a pan, add rai, when it crackles add jeera n saunf, cardamom n clove. Sauté for 1 min.
4. Add the cumin pwd, coriander pwd, and garam masala pwd n mix well on low flame, till it gives out the aroma.
5. Add prepared dates paste, turmeric pwd, boiled small potatoes, n salt to taste and mix well.
6. Add the low fat curd n add a little water if required, close the pan and allow the potatoes to cook for 5 mins and absorb the gravy.
7. Garnish with coriander leaves and serve hot with rice or rotis.

BHARWAN BHINDI(MICRWAVE)

Ingredients:
400 g - small ladyfingers
3 tsp - coriander powder
2 tsp - cumin seed powder
2 tsp - mango powder (or as per taste)
2 tsp - red chilli powder(or as per taste)
½ tsp - turmeric powder
2 tbsp - oil
salt to taste
Method:
1.Mix together all the powdered spices for the stuffing.
2.Add salt and mix well. Make a small slit along each ladies finger. Put in a little bit of stuffing.
3.When all the fingers are stuffed, put oil in a large glass microwave-safe dish.
4.Microwave the oil at 100% power for 2 minutes.
5.Put in the stuffed bhindis, and microwave at 100% power, uncovered for 14 minutes, stirring twice.
You can add crushed singdana(peanuts) at stage 5 to give a Mahrashtrian taste.
You can make potato bindi or onion bhindi also(not stuffed).
You can grate onion and all the spices to onion and stuff this filling and go ahead with the recipe.
You can fry bhindi first than make gravy of besan little buttermilk to make masala bhindi.

DAHI WALE ALOO & URAD DAL PURI

For the dahiwale aloo
2 1/2 cups peeled baby potatoes
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/2 teaspoon onion seeds (kalonji)
1/2 teaspoon fennel seeds (saunf)
1/4 teaspoon asafoetida (hing)
2 bay leaves
3 cloves
2 sticks cinnamon
3 to 4 curry leaves
1 green chilli, slit
2 teaspoons chilli powder
1 1/2 teaspoons coriander-cumin seed (dhania-jeera) powder
1/4 teaspoon turmeric powder (haldi)
1 cup curds, beaten
2 tablespoons ghee
salt to taste
For the garnish 2 to 3 tablespoons coriander
For the urad dal puris
1/2 cup urad dal (split black lentils)
1 teaspoon onion seeds (kalonji)
1/4 teaspoon asafoetida (hing)
1 cup whole wheat flour (gehun ka atta)
1 teaspoon oil
salt to taste
Ingredients
oil for deep frying
For the dahiwale aloo
1. Heat the ghee in a pan and add the cumin seeds, mustard seeds, onion seeds, fennel seeds and asafoetida. When the seeds crackle, add the bay leaves, cloves, cinnamon, curry leaves and green chilli and sauté for a few seconds.
2. Add the potatoes, chilli powder, coriander-cumin seed powder, turmeric powder and salt and sauté till the masala coats the potatoes evenly.
3. Add ½ cup of water and bring to a boil.
4. Add the curds and bring to a boil while stirring continuously so that the gravy does not split.
5.Garnish with the coriander.
For the urad dal puris
1. Clean, wash and soak the urad dal for 2 to 3 hours. Drain completely.
2. Purée the dal in a mixer using ¼ cup of water to make a fine paste.
3. Combine with the onion seeds, asafoetida, wheat flour and salt and knead into a soft dough.
4. Add the oil and knead again.
5. Cover the dough with a wet muslin cloth and allow to rest for 10 minutes.
6. Divide dough into 12 equal portions n roll out each portion into a circle of 75 mm. (3") diamtr. 7. Deep fry in hot oil over a medium flame till the puris puff up and both sides are golden brown. Drain on absorbent paper. 8. Serve hot with dahiwale aloo ki subzi.
This is a speciality of marwari from origanaly malwa region.

PYAJZ KI SUBJI

Ingredients
Onions, thickly sliced 8 large
Oil 4 tablespoons
Salt to taste
Ginger paste 1 teaspoon
Garlic paste 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 1 tablespoon
Method
1.Heat oil in a kadai. Add onions and sauté till they begin to change colour.
2.Add salt, garlic paste and ginger paste. Stir and continue to sauté till lightly browned.
3.Add haldi pwd, red chilli pwd n stir. Add a quarter cup of water n mix. Add tamarind pulp n mix.
4.Reduce heat, cover and cook for three to four minutes. Serve hot.

TAMATER GATHIYA KI SUBJI

Ingredients
For ganthia
Gram flour (besan) ½ cup
Salt to taste
Turmeric powder ¼ teaspoon
Red chilli powder
½ teaspoon Carom seeds (ajwain)
¼ teaspoon
For gravy
Tomatoes, chopped 5 medium
Oil 2 tablespoons
Asafoetida a pinch
Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Salt to taste
Coriander powder 1½ teaspoons
Cumin powder 1 teaspoon
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Jaggery, grated 1 tablespoon
Method
1. For ganthias, mix gram flour, salt, turmeric pwd, red chilli pwd and carom seeds.Add sufficient water and knead into a hard dough. If you wish you can add a little oil and knead.
2. Roll the dough into thin cylinders and further cut them into half inch long pieces. Roll the pieces between your palms to smoothen the surface. Set aside.
3. Heat oil in a pan. Add asafoetida, mustard seeds and cumin seeds. When the seeds begin to change colour add tomatoes, salt and one and a half cups of water & gathiyas just before serving.

SINGH(DRUMSTICK) KI SUBZI

Ingredients
Drumsticks (singh) 8
Salt to taste
Gram flour (besan) 1 cup
Coriander-cumin powder 1½ teaspoons
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Tamarind pulp 3 tablespoons
Jaggery, grated 2 tablespoons
Garam masala powder 1 teaspoon
Oil 1 tablespoon
Method
1.Cut the drumsticks into one and half inch pieces removing strings in the process. Boil in sufficient water till done.
2.Roast the gram flour in a kadai on low heat till it gives out a nice aroma. Transfer into a bowl. Add salt, coriander-cumin powder, turmeric powder, red chilli power, tamarind pulp, jaggery, garam masala powder and a little water and mix to a smooth paste. Add two cups of water and mix well.
3.Heat oil in a pan and add the gram flour mixture and cook for two to three minutes.
4.Add the drumsticks, adjust water and cook for five to ten minutes on medium heat.
5.Serve hot.
This is a kathiawadi speciality.

KHATTE MUNG

Ingredients
Green gram whole (sabut moong) ½ cup
Salt to taste
Skimmed milk yogurt 1½ cups
Gram flour (besan) 2 tablespoons
Turmeric powder ¼ teaspoon
Ginger paste 1 teaspoon
Green chilli paste 1 teaspoon
Sugar 1 teaspoon
Oil 1 tablespoon
Asafoetida a pinch Mustard seeds ½ teaspoon
Cumin seeds ½ teaspoon
Cloves 3-4
Cinnamon 1- inch stick
Fenugreek seeds (methi dana) ¼ teaspoon
Curry leaves 8-10
Method
1.Soak sabut moong in two cups of water for about an hour. Drain, add two cups of water and salt and boil till soft.
2.Take yogurt in a bowl. Add salt, gram flour, turmeric powder, ginger paste, green chilli paste and whisk well. Add sugar and one cup of water and mix again.
3.Heat oil in a pan. Add asafoetida, mustard seeds, cumin seeds, cloves, cinnamon, fenugreek seeds, curry leaves and sauté. Add the yogurt mixture and cook till the gram flour gets cooked. Add a little water to correct the consistency.
4.Add sabut moong and cook for 3-4 minutes on medium heat.Serve hot.
This recipe is by My mother in law.A jain recipe.

RED GRAVY

Ingredients
Onions, chopped 4 large
Tomatoes, chopped 2 large
Fresh tomato puree 1 cup
Oil 3 tablespoons
Cumin seeds ½ teaspoon
Garlic paste 1 teaspoon
Ginger paste 1 teaspoon
Turmeric powder ¼ teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander powder 1½ teaspoons
Garam masala powder 1 teaspoon
Method
1. Heat oil in a pan. Add cumin seeds and when they begin to change colour add onions and sauté till well browned.
2. Add garlic paste and ginger paste and continue sautéing. Add turmeric pwd and mix. Add tomatoes and stir.
3. Add fresh tomato puree and salt. Mix and add red chilli pwd, coriander pwd, garam masala pwd and sauté till oil begins to separate.
4. Use or cool and store frozen.
This recipe is by Sanjeev Kapoor.Tastes very good for punjabi vegetables.

JEERA ALOO

Ingredients
Potatoes, boiled, 1 inch pieces 4 large
Oil 4 tablespoons
Cumin seeds 1 teaspoon
Salt to taste
Red chilli powder 1 teaspoon
Coriander seeds, crushed 1 tablespoon
Roasted cumin powder 1 teaspoon
Dry mango powder (amchur) ½ teaspoon
Fresh coriander leaves, chopped 2 tablespoons
Method
1. Heat oil in a pan. Add cumin seeds and sauté till it changes colour.
2. Add salt and stir. Add red chilli powder, crushed coriander seeds, roasted cumin powder and dry mango powder.
3. Add potato cubes and stir carefully till the masala covers all the potato cubes well.
4. Add coriander leaves and stir. Serve hot.
This recipe is by Sanjeev Kapoor.
Tip:Always keep boiled potato ready in fridge.It is time saving.

BAOLI HANDI

Ingredients
Brinjals, quartered 4 small
Carrot, ½ inch pieces 1 medium
Cauliflower 5-6 small florets
Green peas ¼ cup
Green chillies 4
French beans, ½ inch pieces 7-8
Potato, ½ inch pieces 1 medium
Tomatoes, ½ inch pieces 2 medium
Fresh coriander leaves, chopped 1 tablespoon
Split green grams (dhuli moong dal) ¼ cup
Spinach (palak), hand torn 7-8 leaves
Rice (kolam), soaked 1 cup
Soya granules ¼ cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Onion, sliced 1 large
Salt to taste
Turmeric powder ½ teaspoon
Red chilli powder 1 teaspoon
Method
1. Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add onion, brinjals, carrot, cauliflower, green peas, green chillies, French beans and potato. Sauté for two minutes.
2. Add salt, turmeric powder and red chilli powder and mix. Cover and cook on low heat for three to four minutes.
3. Add rice and three cups of water. Cover and cook for two minutes.
4. Add soya granules, stir and again cover and cook for two minutes.
5. Add tomatoes, coriander leaves, split green gram and spinach and stir to mix well.
6. Add salt, stir and cover. Cook on medium heat till done. 7.Serve hot.
Mix vegetable from eastern India.Recipe by Sanjeev Kapoor.

SAUNF ALOO

Ingredients
Baby potatoes, boiled and halved with skin 15-20
Fennel seeds (saunf), crushed 1½ teaspoons
Oil 2 tablespoons
Asafoetida ¼ teaspoon
Turmeric powder ½ teaspoon
Salt to taste
Coriander powder 1 teaspoon
Red chilli powder ½ teaspoon
Yogurt ½ cup
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Heat oil in a pan. Add asafoetida and turmeric powder. Add potatoes and mix. Sauté for two to three minutes.
2.Add salt, coriander powder, red chilli powder and crushed fennel seeds. Mix and add yogurt and salt and mix. Cook for two minutes.
3. Add coriander leaves and mix. Serve hot.

MIXED VEGETABLE

Chef:Sanjeev Kapoor
Ingredients
Carrots, 1 inch pieces 2 medium
Cauliflower, medium florets ¼ medium
French beans, 1 inch pieces 10-12
Green peas, blanched ½ cup
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Cashewnuts 15-20
Peanuts 2 tablespoons
Turmeric powder ¼ teaspoon
Green chillies, chopped 2
Red chilli powder 1 teaspoon
Fresh tomato puree 3 cups
Coriander powder 1 teaspoon
Garam masala powder 1½ teaspoons
Yogurt ¼ cup
Salt to taste
Fresh coriander leaves, chopped 2 tablespoons
Method
1.Heat oil in a deep pan. Add cumin seeds and when they begin to change colour, add carrots and sauté for two minutes. Add one cup of water and let it cook.
2. Soak cashewnuts, peanuts in water for fifteen minutes and grind into a smooth paste.
3.Add turmeric powder, green chillies and red chilli powder to the carrots and stir. Add cashewnut-peanut paste and mix.
4.Add cauliflower and cook for a minute. Add tomato puree and mix.
5.Add coriander powder and garam masala powder and stir. Cover and cook till the vegetables are almost done.
6.Add French beans and green peas and let it simmer for four to five minutes.
7.Add yogurt and salt and mix. Simmer for two minutes and take it off the heat.
8.Garnish with coriander leaves and serve hot.

TIL WALE ALOO PALAK

Ingredients
Sesame seeds (til), roasted 1 tablespoon
Spinach (palak), roughly chopped 2 bunches
Baby potatoes 8-10
Oil 2 tablespoons
Cumin seeds 1 teaspoon
Asafoetida 1/4teaspoon
Whole green chillies 4
Salt to taste
Turmeric powder ½ teaspoon
Coriander powder 2 teaspoons
Cumin powder 1 teaspoon
Yogurt 2 tablespoons
Method
1.Quarter each potato without peeling and halve each piece.
2.Heat oil in a pan. Add cumin seeds and when they begin to change colour add asafoetida, green chillies and potatoes. Stir and add salt. Mix, cover and cook on medium heat for two minutes.
3.Add turmeric powder and stir. Cover and cook. Add spinach and stir. Cover and cook till done. 4.Add coriander powder, cumin power and yogurt. Take off the heat and add roasted sesame seeds. Mix and serve hot.

SHAHI PANEER

Ingredients:
200 gms paneer
2 Onions
3-4 Pieces garlic
2 Green chillies
1 Inch ginger
3/4 tsp Turmeric Powder
1 tsp Garam masala powder
3-4 tbsp Cream
1/4 Cup dry fruits
1/2 tsp White pepper powder
1 tsp Red chilli powder
8-10 tbsp Vegetable oil
1/2 Cup milk
Salt to taste
Method:
1.Pour oil in a frying pan.
2.Cut paneer into small pieces. Fry them on a medium flame until light brown. Occasionally turn the cubes while frying.
3.Southe dry fruits in a tbsp of oil.
4.Make a fine paste by grinding onion, garlic, ginger and green chilli in a blender.
5.Fry this mixture in the remaining oil. Fry till it turns golden brown.
6.Add white pepper, turmeric powder, red chilli powder, garam masala and salt. Saute the mixture again for about 1 to 2 minutes.
7.Pour milk to make the gravy. Heat until the gravy boils. Cook on a low flame until the gravy turns thick.
8.Put few roasted dry fruits in the gravy while cooking.
9.Now add paneer cubes and 1 tbsp cream. Heat for about 5 minutes.
10.Shahi paneer is ready. Garnish dry fruits and cream.

MUTTER MUSHROOM

Ingredients
1 teacup boiled green peas
200 grams fresh mushrooms,
sliced 1 onion, chopped
1 tomato, chopped
1/2 teaspoon garam masala
1 teacup fresh curds
4 tablespoons oil
salt to taste
To be ground into a ginger-garlic paste
4 cloves garlic
12 mm. (1/2") piece ginger
To be ground into a cashewnut paste
2 tablespoons poppy seeds
2 teaspoons cashewnuts
Method
1. Heat the oil in a tava and fry the onion until golden.
2. Add the ginger-garlic paste and tomato and cook until soft.
3. Add the garam masala, cashewnut paste and salt, sprinkle a little water and cook until the fat leaves the sides.
4. Add the peas, mushrooms and curds and cook for another 3 minutes.
5. Serve hot.

GOBI MANCHURIAN

Ingredients :
1 medium cauliflower, cleaned and cut into big florets
1 small bunch of spring onions,finely chopped
2 tsp ginger (adrak), finely chopped
1 tsp garlic (lahsun),finely chopped
3 tbsp corn flour (makkai ka atta)
¼ cup plain flour (atta)
¼ tsp red chilli powder
2 red chillies,
dry3 tbsp oil
1½ cups water
1 tbsp milk
Soy sauce as per taste
Method
1. Boil the florets for around 5 min in plenty of water, to which a tbsp of milk has been added. Drain the residue after boiling and pat dry on a clean cloth.
2. Make thin batter out of flour, add 2 tbsp corn flour, ¼ tsp of ginger and garlic each, red chilli pwd and salt to taste.
3. Dip the florets in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add the remaining ginger, garlic, and crushed red chilli and fry for a minute. Add the salt and spring onions. Stir-fry for a minute.
5. Add 1½ cups of water and bring to a boil.
6. Add 1 tbsp corn flour to ¼ cup water and dissolve well.
7. Gradually add to the gravy and stir continuously till it resumes boiling.
8. Boil till the gravy becomes transparent.
9. Add florets and soy sauce.
10. Boil for two to three minutes and remove.
11. Serve hot with rice, rotis, or noodles.
Variation:Dry Manchurian can be made by omitting the gravy.Make florets as above and instead of adding water, add fried florets, spring onions, and soya sauce at this stage.Sprinkle 1 tsp corn flour on the florets and stir fry for 2 min.Serve piping hot with toothpicks or mini forks and chilli garlic sauce or tomato sauce.Follow the same procedure for Vegetarian Manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some corn flour or bread crumbs and make small lumps the size of a ping-pong ball.Fry as above .

PANEER BHURJI

Ingredients :
250 gm paneer (crumbled)
4 tsp oil
1 tsp cumin seeds (jeera)
2 chopped onions
1 chopped tomato
2 chopped green chillies
½ tsp red chilli powder
½ tsp garam masala
A pinch of amchur (mango powder)
A pinch of turmeric (haldi)
2 tsp chopped coriander (dhaniya)
salt to taste
Method :
1. Heat the oil and add jeera (cumin), let it turn golden.
2. Add onions and fry it until it turns light brown.
3. Add garam masala, amchur, turmeric powder, red chilli powder and salt.
4. Stir for a few seconds, and then add green chillies and tomatoes.
5. Cook until the tomatoes turn dry and blend well with onions.
6. Add the paneer and coriander.
7. Mix well and serve hot with parathas.

KADAI SUBZI

Chef: Niru Gupta
Ingredients:
2 cups mixed vegetables- chopped
3-4 green chillies- slit
1 cup grated onions
1 tsp garlic paste
1 tsp ginger paste
1/2 cup hung curd
1/4 cup oil
2 tsp cumin seeds
2 bay leaves
1/2 tsp turmeric
1 tbsp salt
1/2 tsp garam masala
1/2 tsp powdered red pepper
1 tbsp powdered coriander seeds
1 tbsp chopped coriander leaves- for garnish
Method:
1. Heat the oil and add the cumin seeds and the bay leaves.
2. When the seeds begin to splutter, add the onion and the ginger and garlic pastes. Sauthe till brown and fat separates. Add the vegetables and stir fry till cooked through.
3. Add the curd, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till the fat separates.
4. Add the green chillies and saute over high heat till well mixed.
5. Serve hot, garnished with the coriander leaves.

ZUNKA BHAKAR

Shabri Restaurant
Hotel Parichey, Pune
Ingredients:
For the wet mix (ghol)1 glass water
2 chopped onions
1 tsp red chilli powder
1/2 tsp turmeric powder
2-3 curry leaves
1 tsp coriander leaves
1 cup chickpea flour (besan)
For the onion mix
4 tsp oil
1 tsp mustard seeds
1/2 cumin seeds
1/2 tsp garlic paste
1/2 tsp ginger paste
2 chopped onions
1/2 tsp chopped green chillies
1 tsp salt
Method:
1. Mix water, onions, chilli powder, turmeric powder, curry leaves, coriander leaves and chick pea flour to make a ghol or a wet mix.
2. Heat oil in a wok. Add mustard seeds, cumin seeds, garlic paste, ginger paste, chopped onions, chopped green chillies and salt.
3. Stir till the onions turn brown. Add the onion mix to the wet mix. Stir briskly for 4-5 minutes till all the water evaporates. The Zunka is ready.
This is maharashtra speciallity

GATTE

Chef: Niru Gupta
Ingredients:
2 cups besan
3 tbsp oil
1/2 tsp salt
1/4 tsp chilli powder
1/4 tsp turmeric water to knead
oil to fry
Gravy
2 tbsp oil
1 tsp cumin seeds
1/8 tsp asafoetida
1/2 tsp chilli powder
1/4 tsp garam masala
2 tsp powdered coriander seeds
2 tsp salt
1/2 cup tomato-grated
1/2 tsp turmeric
1/4 cup yogurt
coriander leaves
Method:`
1. Sieve besan and add salt, pepper and turmeric. Rub oil into it, and add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes.
2. Shape into cylindrical rods and boil in 4 cups of water till they come up and are covered with tiny bubbles. Lift out of the water, leave to cool and reserve the water. Cut into rounds and deep fry.
3. To make gravy, heat oil, and add cumin and asafoetida. Add tomatoes and cook, till the fat separates. Add turmeric, salt, coriander powder, garam masala and chilli powder. Make up to 3 cups of liquid with the reserved water, adding water if need be, and add to the tomato mixture.
4. Simmer, uncovered, for few minutes. Add beaten yogurt and gattas. Simmer for a few minutes and serve hot garnished with the coriander leaves.

STUFFED DHUDHI

Ingredients:
1 medium lauki
Marinade - 50 ml lemon juice
1/2 tsp chilli powder
2 tsp garam masala
Filling
2 tbsp oil
1/2 tsp cumin seeds
1 diced onion
150 gm diced tomatoes
3 chopped green chillies
1 tsp ginger paste
2 tsp chopped garlic
1 tbsp chopped coriander
200 gm grated paneer
salt and pepper to taste
Method:
1. Blanch the lauki in boiling water. Peel, deseed and split horizontally
2. Pour the marinade over the lauki and set aside for an hour
3. Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling. Stir-fry for 5 minutes.
4. Set the filling inside the lauki and secure with string.
5. Wrap in a foil and bake in a very hot oven for 15-20 minutes.
6. Serve hot with mint/coriander chutney.

POTATO CURRY (NEPAL)

Ingredients:
1/2 kg boiled peeled potatoes
2 ground green chillies
3 tbsp ground coriander
1 tbsp garlic paste
1 tsp turmeric powder
1 tsp salt
75 ml oil
1 tbsp sesame seeds - roasted and ground with a little water
1 1/2 tsp amchur
3/4 tsp sesame seeds
1/2 tsp sesame powder
chopped coriander to garnish
Method:
1. Blend the chillies, coriander, garlic, turmeric and salt. Saute until oil separates.
2.Add potatoes. Stir-fry for 2-3 minutes. Add sesame paste, amchur and sesame seeds. Season well.
3.Serve garnished with coriander and sesame powder.

SUKHI ROTI KI SUBZI

Ingredients:
6 sookhi roti
4 tomatoes
50 ml oil
pinch of asafoetida
salt according to taste
5 gm red chilli powder
20 gm amchoor powder
pinch of turmeric
2 gm cumin
5 gm coriander powder
2 gm mustard seeds
50 gm green coriander
Method
1. Dissolve the red chilli powder, amchoor powder, turmeric, coriander powder in water.
2. Take oil in a kadahi, heat it and add asafoetida, cumin and mustard seeds. Now add water with the masalas and allow to boil.
3. Add the sookhi roti crushed into small pieces and cook till it gets soft.
4. Add the chopped tomatoes. Top with chopped green coriander and serve hot.

BOMBAY MIXED VEGETABLES

Chef: Niru Gupta
Ingredients
Use any two of the following vegetables
200 gm carrot
200 gm capsicum
200 gm cauliflower
200 gm green peas
200 gm tomatoes
200 gm onions
200 gm potatoes
200 gm cabbage
4-5 green chillies
2 thin slices of ginger
1/2 tsp turmeric powder
salt-to your taste
2-3 tbsp gram flour
1/2 tsp mustard seeds
lime / lemon juice - to your taste
coriander leaves to garnish
Method
1. Finely chop your choice of vegetables, green chilies and ginger. Keep aside.
2. Fry mustard seeds, add the vegetables, salt, turmeric powder and saute.
3. Pour in a little water (depending on your choice of vegetables) and let it boil on low heat.
4. Mix gram flour with a little water to make a thin paste.
5. Add this to the cooked vegetables and boil till it becomes thick (porridge consistency).
6. Add lime / lemon juice and chopped cilantro. Serve hot.

PANEER BHURJI

Ingredients
2 tbsp oil
4 tsp chopped garlic
1 tbsp chopped ginger
1-2 chopped green chillies
1 tsp cumin seeds
2 diced onions
1/4 tsp ground turmeric
1/2 tsp chilli powder
2 tomatoes diced
400 gm crumbled paneer
1 diced capsicum
1 tbsp chopped coriander
1/2 tsp chat masala
salt
Method
1. Heat oil in large pan. Add ginger, garlic and chillies.
2. After 20 seconds stir in cumin and onions. Cook onions until soft, stir in turmeric and chilli powder over a fast flame.
3. Add tomatoes and allow juices to evaporate. Lower heat, add paneer and heat through.
4. Season well. Add capsicum and coriander.
5. Sprinkle with chat masala before serving.
It is fast to cook.Good for tiffin.