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.