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.