MATAR PANEER

Ingredients
• 200 gms Paneer
• 1 Cup cooked green peas
• 1 Onion
• 1 Tomato
• 1/2 tsp Coriander powder.
• 1 tbsp Poppey seeds
• 1 tsp Roasted cumin powder
• 1/4 tsp Black pepper powder
• 1 tsp Ginger-garlic paste
• 1 Green chilli
• 1/2 tsp Turmeric powder
• 2 Bay leaves
• 3-4 Cloves
• 1 tsp Red chilli powder
• 1 tsp Garam masala powder
• Vegetable oil
• Salt to taste
• Green coriander leaves
How to make Matar paneer (Peas & Cheese curry)
1. Heat vegetable oil in a pan.
2. Cut the cheese into small sized cubes. Fry them on medium flame until they turn light brown. Occasionally turn the cubes while frying.
3. Chop the tomato, onions, and green chilli. Make a paste by grinding it in a grinder. Also add ginger and garlic.
4. Heat rest of the oil and fry bay leaves along with cloves for about 30 secs. Add above prepared paste and fry on a medium flame until it turns golden brown.
5. Add poppey seeds, turmeric powder, red chilli powder, garam masala, black pepper powder, coriander powder and salt. Mix them well. Now add green peas and fry for about 2 to 3 minutes.
6. Add sufficient water to make thick gravy. Heat the gravy till it boils.
7. Add paneer cubes. Stir the mixture properly and cook on a medium heat for about 5 minutes.
8.Garnish the dish with chopped coriander leaves.
9.Matar Paneer is ready to serve.

AAM PYAZ LAUKI KI SUBZI

INGREDIENTS
1 cup grated lauki
1 cup grated unripe mango
1 grated onion
1 t-spoon oil
musterd seeds
asafoetida
1 cup besan
salt
2 small spoon sugar
1 spoon red chili powder
1 spoon coriander-cumin powder
1 spoon turmeric powder
little water
coriander leaves

Procedure

1.Take oil in microwawe bowl.hit in microwawe for 100%power for 2-3 minites.
2.Add musterd seeds and asafoetida again hit for 2 minites
3.Add all grated vegetables and all ingredients.lastly add besan and mix it proprly.add little water if neccesery.
4. Close the bowl and take in microwawe in 100%power for 5 minites.
5.Take it out. decorate with coriander leaves. and serve it.
This recipe is by Vandana my net friend.It is seasonal but I am sure it will turn out yummy and good to beat the heat.

MAKHANI GRAVY

MAKHNI GRAVY

Preparation time10 minutes Cooking time 15 minutes
Makes 2 cups
1 cup chopped onions
1” piece ginger
6-7 cloves garlic
2 Tbsp broken cashewnuts
1 tsp chilli powder
2 cups fresh tomato puree
1 tsp jeera powder/cummin seed powder
1/2 tsp garam masala powder
1 tsp kasuri methi ( dried fenugreek leaves )
1 Tbsp honey
1/4 cup milk
1/4 cup cream
1 Tbsp oil
1 Tbsp butter
salt to taste
METHOD
1.Blend the onions , ginger, garlic and cashewnuts to a smooth paste.
2.Heat the oil in a pan add the ground paste and cook till light brown in colour.
3. Add the chilli powder and tomato puree and cook for a few minutes.
4. Add the jeera powder , garam masala and 1/2 cup of water and cook for some time till oil separates from the masala.
5. In a another pan melt butter add the kasuri methi and remove from the flame.
6. Add this to the tomato gravy along with honey, milk and cream and salt and allow it to come to boil.
7.Cool and freeze in an air tight container or in zip lock bags.

DIWANI HANDI

Ingredients
Potatoes 3 medium sized
Carrots 3 medium sized
French beans 10-12
Broad beans (sem ki phalli) 10-12
Brinjals 4-6 small sized
Onions 2 medium sized
Ginger 1½ inch piece
Garlic 10 cloves
Green peas (shelled) ½ cup
Fresh fenugreek leaves ½ bunch
Fresh coriander leaves a few sprigs
Green 2 – 3
Oil 3 tbsps
Red chilli powder 1 tsp
Turmeric powder ½ tsp
Salt to taste
Yogurt 2 tbsps
Garam masala ½ tsp

Method
1. Peel, wash and cut potatoes and carrots into half inch sized cubes. String, wash and cut French beans and broad beans diagonally. Wash and slit brinjals into two. Peel, wash and thinly slice onions. Peel, wash and grind ginger and garlic to a fine paste. Wash and drain green peas.
2. Clean, wash and chop fresh fenugreek leaves and coriander leaves. Remove stems, de-seed and chop green chillies.
3. Heat oil in a handi, add onions and sauté till light brown. Add green chillies, ginger and garlic paste and sauté for a minute. Add red chilli powder, turmeric powder, salt and mix.
4. Add yogurt and stir-fry for two to three minutes.
5. Add all the vegetables and simmer, covered, till the vegetables are cooked.
6. Add fenugreek leaves, coriander leaves and garam masala, stir and cook for three to four minutes.
7. Serve hot with Hyderabadi parantha or any other Indian bread of your choice.

KADAI PANEER

Ingredients
Cottage cheese (paneer)(1 inch triangles) 500 gms
Onion (sliced) 1 medium sized
Ginger paste 2 tspns
Garlic paste 2 tspns
Coriander powder 1 tspns
Red chilli powder 1 tspns
Tomatoes (chopped) 5-6 medium sized
Salt to taste
Method
1.Heat oil in a kadai. Add bay leaves, cloves, cinnamon, red chillies broken into two and half of the crushed coriander seeds.
2.Sauté for half a minute. Add onion and stir-fry for thirty seconds and add ginger paste and garlic paste.
3.Cook for another thirty seconds. Add coriander powder, red chilli powder and tomatoes.
4.Cook on high heat till oil leaves the masala. Add paneer pieces and salt.
5.Add half a cup of water. Cook covered on low heat for five minutes.
6.Serve hot garnished with remaining crushed coriander seeds.

PANEER ACHARI

Ingredients:
1 kg cubed paneer
200 ml oil
8 tsp fennel seeds
4 tsp black mustard seeds
2 tsp fenugreek seeds
1 tsp nigella seeds
4 tsp cumin seeds
8 ground onions
16 chopped green chillies
4 tsp turmeric
6 tsp ginger paste
400 ml whipped curd
6 tsp dry mango powder
4 tsp kashmiri mirch
4 tsp sugar
Method:
1.Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds. After 15-20 seconds, add onions and green chillies. Stir and fry until golden.
2.Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates.
3.Add paneer with about 150 ml water. Allow it to heat through. Season and serve.
This recipe is by Sanjeev Kapoor.

DUM ALOO

Ingredients
Potatoes, boiled, peeled and diced 250 gms
Poppy seeds (khuskhus), soaked 2 tbspns
Ginger 2 "
Green chillies 4
Peppercorns 6
Cinnamon 1"
Cloves 4
Black cardamom2
Coriander powder1 tbspns
Cumin seeds 1 tspn
Asafoetida a pinch
Dry mango powder 2 tbspns
Coriander leaves 2 tbspns
Salt to taste
Oil 2 tbspns
Method
1.Grind together poppy seeds, ginger, green chillies, peppercorns, cinnamon, cloves, black cardamoms, coriander powder to a fine paste.
2.Heat oil, add cumin seeds. When they crackle, add asafoetida.Add the ground paste and saute till it begins to leave the oil.Add the boiled and diced potatoes, salt and amchur and mix well.
3.Add water and simmer for 5 minutes.

DUM ALOO

Ingredients
Potatoes, boiled, peeled and diced 250 grams
Poppy seeds (khuskhus), soaked 2 tbspns
Ginger 2"
Green chillies 4
Peppercorns 6
Cinnamon 1"
Cloves 4
Black cardamom 2
Coriander powder 1 tbspns
Cumin seeds 1 tspns
Asafoetida a pinch
Dry mango powder 2 tbspns
Coriander leaves 2 tbspns
Salt to taste
Oil 2 tbspns
Method
1.Grind together poppy seeds, ginger, green chillies, peppercorns, cinnamon, cloves, black cardamoms, coriander powder to a fine paste.Heat oil, add cumin seeds.
2.When they crackle, add asafoetida.Add the ground paste and saute till it begins to leave the oil.
3.Add the boiled and diced potatoes, salt and amchur and mix well.
4.Add water and simmer for 5 minutes.

CORN AND ANGOOR

Ingredients
Quantity Baby corns-12
Black grapes (seedless)100 grms
Apples (preferably cooking apples)2-3
Lemon juice 2 1/2 tspn
Onions (roughly chopped) 2 medium sized
Oil 1 tblspn
Ginger paste 1 tblspn
Garlic paste 1 tbspn
Green chillies (chopped) 2 no.
Mawa/kyoya (grated) 2 1/2 cup
Tomato puree 1/2 cup
Yogurt (whisked) 1/2 cup
Kashmiri red chilli powder 1tblspn
Coriander powder 1 tblspn
Cumin powder 1 tspn
Turmeric powder 1 tspn
Salt to taste
Fresh cream 2 tblspn
Garam masala 1 tsp
Method
1. Cut baby corns into small pieces. If using fresh baby corn, boil them until soft.Peel, wash and finely chop apples. Apply a little lemon juice to avoid discolouring.
2. Boil onions in half a cup of water. Cool and grind to a fine paste.Heat oil in a pan, add ginger paste, garlic paste and chopped green chillies, cook on medium heat briefly.
3.Add boiled onion paste. Cook on high heat, stirring continuously until oil starts separating. Add grated mawa and cook till mawa gets mixed with onion paste thoroughly.
4.Add tomato puree, whisked yogurt, Kashmiri red chilli powder, coriander powder, cumin powder and turmeric powder. Stir continuously.Add chopped apples and half a cup of water. 5.Cook covered on medium heat, stirring occasionally till apples are mashed thoroughly.Add baby corn and three fourths the seedless black grapes, mix well and add salt.
6.Stir in fresh cream, mix well. Mix in garam masala powder and serve garnished with remaining black grapes.

MASALA BAINGAN

Ingredients
Long brinjals (baingan) 4
Cumin seeds 1 teaspoon
Black peppercorns 10-12
Fennel seeds (saunf) 1 teaspoon
Whole dry red chillies 2
Curry leaves 10-12
Split Bengal gram (chana dal) 1 tablespoon
Rice 1 tablespoon
Salt to taste
Turmeric powder ¼ teaspoon
Tamarind pulp 1 tablespoon
Semolina 1 cupOil
Method
1.Dry roast cumin seeds, black peppercorns, fennel seeds, whole red chillies, curry leaves, split Bengal grams and rice.
2.Halve the brinjals and then quarter them vertically. Put the pieces in a bowl, add salt and turmeric power and mix.
3.Cool the roasted spices, add tamarind pulp and a little water and grind to a smooth paste.
4.Add the paste to the brinjals and mix well. Heat oil in a pan.
5.Mix semolina and salt in a plate. Roll the brinjal pieces in this mixture and fry till golden and crisp.
6.Drain and place them on an absorbent paper. Serve hot.

PALAK PANEER

Ingredients
8 bunch of palak
5 tomattoes
1 big onion
3-4 flakes of garlic
1/2 teaspoon kasoori methi
a pinch haldi
1/2teaspoon of sugar
little oil
paneer 75 grams(grated)
salt to taste
red chilli 1 teaspoon
1 teaspoon garam masala
Method
1.Boil palak in little water,let it cool.Drain the palak but save the water.
2.Cut tomatto,onion,garlic big pieces grind them in grinder.
3.Grind palak in grinder.
4.Take oil in a pan when it is hot add hing ,tomatto onion puree.Add garam masala ,sugar,kasoori methi,haldi red chilli powder and palak puree.
5.Add grated paneer ,let it cook for 3-4 minutes.Remove from gas and serve hot with naan or tandoori roti or parathas.
This vegetable recipes is given to me by my sister in law.Before serving taste it and you can add more masala and seasonings as per your taste.It tastes yummy.

BUTTER PANEER MASALA

Ingredients
Paneer: 800 gms
Tomato Puree: 1/2 cup
Onion paste: grind 2 meduim sized onions
Ginger/garlic Paste: 1 tblspn
Red Chillie Pdr.: 1.5 tblspn
Garam Masala: 2 teaspns
Sugar: 150 gms
White Butter: 100 gms
Water: 150 ml
Fresh cream:50 ml
Salt to taste
Green coriander springs for garnishing
Method
1 Add butter to the paneer pieces and cook for 3 min.
2 Put all ingredients except fresh cream and coriander in another bowl covered with the lid.
3 Add the cooked paneer along with the above masala.
4 Add water and cook for 6-7 min
5 Add cream and cook for another 2 min.
6 Garnish with chopped coriander leaves.
7 Serve hot with Naans or any parotas/rotis User Comments & Tips The power level setting for the recipe is 60% or 540 degrees C.

GOBHI MASALA

Ingredients:
500 g - cauliflower (cut into medium sized florets)
3 - medium sized onions (finely chopped)
3 - tomatoes (finely chopped)
11/2 tsp - ginger garlic (crushed)
2 - finely chopped green chillies (or as per taste)
¼ tsp - pinch turmeric powder
2 tsp - coriander powder
1 tsp - red chilli powder
2 tbsp - fresh coriander leaves (finely chopped)
3 tbsp - oil
salt to taste
Method:
1.Wash the cauliflower well. Rub all over with salt.
2.Put into a shallow microwave safe dish and microwave at 100% for 6-8 minutes depending on the quality of the vegetable. Keep aside.
3.Heat oil in a microwave-safe dish, and microwave at 100% power for 2 minutes.
4.Add the onions. Continue to cook at the same power level for 3 minutes.
5.Add the tomatoes, chillies, crushed ginger-garlic. Mix well. Continue cooking for 4 minutes. 6.Add the powdered spices and very little salt.
7.Continue cooking for 5 minutes or till the oil starts to separate.
8.Stir in the finely chopped coriander leaves.
9.Add this mixture to the cauliflower and mix well.
10.When you are ready to serve, microwave at 70% + Grill for 8 minutes.Add the cauliflower in. 11.Cook at this power level till the cauliflower is heated right through and browned as well.

KASHMIRI DUM ALU

Ingredients Recipe
1 kg Potatoes peeled
1 tsp Cumin seeds
1 tsp Chilly powder
1tsp Turmeric powder
1tsp Coriander powder
1/2 tsp Garam masala
a pinch Asafetida
2 Cloves
2 Cardamom
2 Bay leaf
2 sticks Cinnamon(1'')
2 cups Curds
2 tsp Khus-Khus or poppy seeds
2 tbsp Cashew nuts (Note: Soaked and ground to a paste.
2 to 3 tbsp oil. Salt to taste).
Methid
1. Wash and peel potatoes. Prick with a fork and deep fry to a golden color.
2.Heat 2 tsp oil in a pan. Add cumin seeds and Asafetida .Add all the masalas. Add the potatoes and one cup of water.
3. Bring to a boil. Beat curds and add. Cook till potatoes are soft adding water as required. Add the Khus-Khus and Cashew paste. Mix well.
4. Serve hot

TANDOORI ALOO

Ingredients
1 cup baby potatoes
1 tablespoon cream
1/4 teaspoon kasuri methi (dried fenugreek leaves)
1 tablespoon oil
salt to taste
To be ground into a paste
4 Kashmiri chillies
2 cloves
garlic 12 mm.
(1/2") piece ginger
2 teaspoons coriander-cumin seed (dhania-jeera) powder
Method
1.Wash the potatoes thoroughly, pierce them with a fork and place them all around the circumference of the microwave turntable. Place a glass of water in the centre to prevent the potatoes from getting wrinkled.
2.Microwave on HIGH for 5 to 6 minutes until the potatoes are soft.
3.Heat the oil in a glass bowl, add the prepared paste and salt and mix well. Microwave on HIGH for 1 minute.
4.Add potatoes, cream and kasuri methi n microwave on HIGH for 2 mins.Serve hot.

DHANIA BHAJI

Ingredients
2 bunch, finely chopped Cilantro
5 tbsp Gram Flour
2 tsp Rice Flour
1/2 tsp Red Chili Powder
5 finely chopped Green Chili
1/4 tsp Sugar
Salt to taste
For batter Water- 1/2 cup,
for frying Cooking Oil
Method
1. Mix all the ingredients except oil and water. Add water as required so that the batter is not too thick.
2. Heat Oil in a frying pan. Take small portions (1 tbsp) and deep fry in oil till light brown. You can fry a bunch of them together.
3. Strain oil, and serve with tomato ketchup. User Comments & Tips Fast to cook and very tasty. Serve hot during tea time.

DAL MAKHANI(JAIN)

Ingredients:
2 cups (360 grams) Sabut urad daal (black gram lentils)
8 cups (almost 2 lts.) Water
2 tbsp Salt
1 tbsp Ginger, finely sliced
2 tbsp Butter
1 tsp Oil
2 tsp Shahi zeera (black cumin seeds)
1 tsp Kasoori methi (dried fenugreek seeds)
2 cups Tomato purée
1 tsp Chilli powder
1 tsp Sugar
2 Green chillies, slit lengthwise
Method
1. To the daal, add water, 1tbsp salt and ginger. Cook until daal becomes tender.
2.In a heavy based pan, heat butter and oil, add shahi zeera and kasoori methi. When they begin to splutter, add tomato purée, remaining salt, chilli powder and sugar.Stir fry over high flame, till the oil separates.
3.Add cooked daal and bring to a boil. The consistency should be such that the daal should move around freely when stirred, otherwise add a little water. Leave to stimmer, uncovered, till well blended.
4.Stir-in cream and once it gets heated through, serve immediately, garnished with green chillies and serve hot.

METHI PANEER

Methi Paneer
Ingredients
250 gm fenugreek leaves-washed and pureed
1 cup tomato puree
1 tbsp mustard oil
2 whole red chillies-broken into half
2 tsp salt or to taste
1 tsp garam masala
1 tbsp coriander powder
300 gm paneer-cut into cubes
Method
1.Place the oil and whole red chillies in a dish, mix well and cook covered, at HI for 2 minutes.
2.Mix in the fenugreek puree, tomato puree, salt, sugar, garam masala and coriander powder. Cook covered at HI for 10 minutes, stirring once.
3.Mix in the paneer and cook at 70% for 8 minutes. Serve hot.

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.