Apple Chutney

Material

• Apples-3
• Badi Ellaichi-1
• Bay leaves-2
• Cloves-2
• Cinnamon sticks-2
• Garam masala-1/4 tsp
• Dry coriander powde-r1/4 tsp
• Red chilli powder-1tsp
• Salt –as per taste
• Sugar -4-5 tsp
• Turmeric powder-1/4 tsp
• Oil-1 tbsp

Method
First cut apples into small pieces. Grind them with little water. Heat oil and then add bay leaves, Ellaichi and sticks. Now add chilli powder, coriander powder and turmeric powder and grated apples. When it is cooked, add sugar and salt. Keep on heat for 3 more minutes. Serve with Dal and rice.

Brinjal Fry

Ingredients

• Brinjal-1 large &thick
• gram flour- 2 tbsp
• Red chilli powder-3 tbsp
• Turmeric powder1/4 tsp
• Salt-as per taste
• Oil-1/4 cup

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.

Cabbage Paratha

Ingredients

• Cabbage-1 small
• Wheat flour-4 cups
• Green chillies-2
• Coriander leaves-6 stems
• Grated ginger-
• Grated tomato-2 tbsp
• Oil to fry-as needed
• Ghee-2 tsp
• Salt-as per taste

Method
Grate the cabbage and finely chop the green chillies & coriander leaves. Take the wheat flour in a bowl, add the Ghee and mix. Add the grated cabbage, ginger, tomato, coriander leaves, green chillies & salt. Knead & make dough by adding small amount of water as needed. Make 6-8 balls; roll them into round parathas with a rolling pin. Roast them on both sides on a non stick Tawa by adding oil to it. Serve hot with chutney or curd.

Dal Palak Soup

Ingredients

• Masoor dale -250 Gms
• Coconut milk-2 cups
• Chopped onion-2
• Chopped tomato-4
• Turmeric powder-11/2
• Cumin seed-1 tea spoon
• Small cardamom (cardamom)-6
• Cinnamon (dall cinnamon)- 1/4 piece
• Garlic paste-2 kali
• Lemon juice -1tea spoon
• Salt – as per taste
• Black pepper- for decorate
• Cream – a little

Method:-

Wash and soak the gram for one hour .Now boiled it with the mixture of tomato, onion, garlic, turmeric, cumin seed, cinnamon, cardamom, and water for about an 20 minutes. When dall become soft than expect cinnamon grind all the material. This paste put on light heat. Then add them coconut milk, lemon juice, salt and black pepper. Boiled for three minutes and decorate with cream. Serve your family and friends dal masala soup.

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Mutter Paneer Cream

Ingredients and Content

• Paneer-1 packet
• Cream-½ cup
• Broken cashews- Handful
• Mutter--2 cups
• Cumin seed-1 tbsp
• Oil-3 tbsp
• Tomato paste-2 tbsp
• Onions-2
• Ginger paste-1 tbsp
• Garlic paste-1 tsp
• Masala powder-1 tbsp
• Elaichis--3
• Red chili powder--1tbsp
• Chopped coriander
• khus-khus

Method

Grind the ingredients the mixture of onions, ginger paste, garlick paste, red chili powder Khus-khus cream in a food processor. In a frying pan, add 3 tbsp of oil and add some cumin. Then add the paste from the food processor. Cook for about 9 minutes till all the water evaporates now add the peas, cover and cook for 5 minutes. Add cream to the frying pan and cook for 15 minutes. Now add the paneer, cashews and salt as per taste in to it. Mix well and heat up. Decorate it with coriander leaves and serve it.

Tomato Paneer Peas

Ingredient and Content

• Tomato paste-100 gms
• Chopped paneer-250 gms
• Boiled peas-100 gms
• Tomatoes cut -2/3
• Green chilli paste-25 gms
• Garam masala-1 tsp
• Cumin seed-tsp
• Ginger paste-25 gms
• Garlic finely cut-25 gms
• Turmeric powder-tsp
• Red chilli paste-1 tsp
• Salt-As per taste
• Coriander leaves-a little

Method

Put frying pan on heat and dropping cooking oil in it. Now put cumin seed and garlic and let them turn brown. Now put tomato and green chilli paste and fry for 5 minutes. Now drop boiled peas and medium cut tomatoes in this paste. Also put turmeric powder, garam masala, salt as per taste, ginger paste and red chilli paste into it. Fry for 4 minutes and mix paneer. Fry for 5 minutes on high heat. Decorate your dish with coriander leaves. Now you dish is ready serve with bread or chappati.

Green Pepper Chutney

Ingredients and Content

• 3 green peppers
• 2 jalapenos
• 1 pinch turmeric
• ½ teaspoon mustard seeds
• 1 teaspoon sugar
• 1 teaspoon tamarind paste
• 1 tablespoon oil and
• salt as per taste

Method

Take a mixer and add the green peppers, jalapenos, turmeric, salt, sugar and tamarind paste. Add a little water and grind till it becomes a fine paste. Take another frying pan and pour the oil. Bring to heat and add the mustard. After it crackles add the paste and sauté. Cook till the oil begins leave the edges of the pan. Use this chutney on bread slices and tasty sandwiches are ready to serve.

Spiced Beef with Mushroom

To Serve for 4 persons.

Ingredients and Contents

• Beef 500 gm, cut into Bite Sized Pieces
• Button Mushroom 200 gm,
• Small Onions 10
• Peas 100 gm
• Black Pepper, Freshly Ground, 2 tbls
• Chili Powder 1 tbls
• Garlic, 30 Flakes, Crushed
• Tomato 6
• Clove 4
• Bay Leaf 3
• Cinnamon 4
• Chinese Parsley (Cilantro) 1 cup
• Salt 2 Teaspoon
• Green Onion 2
• Green Chili 4
• Ginger 1 inch piece

Method

Grind 5 onions with about 15 flakes of garlic, pepper, salt and green chilies, add chili powder to this. Marinate beef in this for over 2 hours in normal temperature. Add oil and fry the remaining garlic and onion, add the spices and after a few minutes, add the beef with its sauce, cover the wok. Grind the tomatoes and after some time, add it to the beef. Pour little oil into another wok, add onions, chopped green onions, ground ginger and fry. Add quartered mushroom into this wok and fry till mushroom reduces in volume by little. Meanwhile the first wok, with beef must have cooked for atleast 20 minutes, and the sauce must have reduced to half. Add the contents of the second wok and heat through for about 3 minutes.

Garnish with Chinese parsley. Serve hot with Nan or Bread.

Braised Peas with Lettuce

Ingredients and Contents

• 1 Large onion, balve and sliced butter
• 200 ml vegetable stock
• 300 ml peas
• 2 Small lettuces, quartered
• 100 ml double cream

Method

Cook the onion in a knob of butter for about 8 min until melting soft. Put the lettuce and cook for 3-4 min Mix the stock and peas, cover and cook for 2 min then add the cream and simmer uncovered for 5 min until the lettuce is just tender.

Chat Papdi

For serving 5 persons.

For Papdi

• 1 1/2 Cup Wheat Flour
• 3 cup Sugar
• 1/4 Cup Oil
• 1 Teaspoon Red Chilli Powder
• 1/2 Teaspoon Haldi Powder (Turmeric)
• 1/4 Teaspoon HING (Asafetida)
• 1 Teaspoon Jeera (Cumin seeds)
• 1 Teaspoon Ajwayan (Lovage)
• 2 Teaspon Oil
• Salt as require

For Green Chatni

• 20 gm Green Dhania (Coriander Cilantro)
• 1/2 cup curshed Coconut
• 1 teaspoon Lemon Juice
• 1 green Chilli
• Salt as require

For Red Chatni

• 4-5 Khajoor
• 1 teaspoon Imli (Tamarind)
• 1/4 teaspoon Red Chilli Powder
• Salt as require

For Dahi (Curd)

• 4 cup Curd
• 3 teaspoon Sugar
• 2-3 Curri Patta
• 1/4 teaspoon sarso ke daane
• 1/4 teaspoon Jeera
• Salt as require
• 2 teaspoon oil

For Serving

• 2 Aaloo (Patato)
• curshed Hara Dhanaya (Coriander leaves)

Method

1. Papdi: Grind jeera and aajwayan. make a mixture of maida, flour, red chilli powder, haldi, salt, hing, oil and grinded ajwayan jeera and mix them properly. make small papdies of it and boil them in oil.
2. Green Chatni: make curshed naryal and mix in it green dhaniya, salt, lemon juice, and green chilli and make a mixture of them.
3. Red Chatni: mash Khajoor and imli after boiling them. cook it with water and make it all same in mixer. and than put salt and red chilli powder in it.
4. For Curd: mix salt and sugar in curd and mix properly it. boil oil and put sarso, jeera and curri patta and after some time mix in curd.
5. Make small pieces of boiled Aaloo and mix salt and other spice blend on it.

Serving: To serve them put papdi piecies in a plate and put Aalu pieces on it. mix them with 3 teaspoon of curd. also put 1 teaspoon of green and red Chatni and decorate it with green dhaniya. put salts and other Spice blend on it and serve to friends!

Mango Raita

For 4 members

Quantity and Ingredient

• 2-Cup Curd (Crisped)
• ½ Cup Mango Pieces
• ½ Teaspoon Red-Hot Cumin Seed (Jeera)
• ½ Teaspoon Salt
• ½ Teaspoon Black Pepper (Kali Mirch)
• ½ Teaspoon Red Chili
• ½ Teaspoon Sugar
• Mint Leaves (For Decoration)

Method

Mix all the things and spices in curd with sugar and mix mango pieces and mix it properly. Serve it after decorating with Red Chili Powder and Mint Leaves properly.

Navrathna Kurma

To Serve 6 of your friends read the following recipe and make them happy.

Quantity and Ingredient

• 100 grams Paneer (or cottage cheese)
• 2 teacups Mixed boiled vegetables
• (carrots, french beans, green peas, potatoes)
• 3 Tomatoes
• 2 Onions
• 1 t Ginger and garlic paste
• 1.5 t Chili powder
• 0.5 t Turmeric powder
• 2 t Coriander powder
• 1 t Garam Masala
• 1 teacup Milk
• 3 t Fresh cream
• 3 t Ghee
• to taste Salt
• Ghee for deep frying

Method

1. Grate the onions.
2. Put the tomatoes in hot water. After 10 minutes take off the skin and chop.
3. Cut the paneer into small pieces and deep fry in ghee.
4. Heat oil in a vessel and fry the onions for a few minutes.
5. Add the ginger and garlic paste, and fry for 1/2 minute.
6. Add the chopped tomatoes, turmeric powder, coriander powder and chili powder, Garam Masala and salt. Fry for at least 3-4 minutes.
7. Add the boiled vegetables, milk, cream and fried paneer pieces.
8. Cook for a few minutes.
9. Serve hot decorated with silver foil.

Mattar Paneer

Peas & Cheese Vegetable is delicious and tasty!!!

Quantity and Ingredient

• 2 Onions
• 2 Tomatoes
• 4 cloves Garlic
• 0.5 packet frozen Peas
• 1" cube Ginger
• 0.5 t Turmeric
• to taste Salt
• to taste Pepper
• 0.5 t Garam Masala
• 2 c Water

Method

1. Cut paneer in 1" cubes and deep fry.
2. Make Masala with onion, garlic, ginger, and tomatoes.
3. Season and add turmeric.
4. Add peas and paneer.

Mint and Coriander Chutney

Quantity and Ingredient

• 1 bunch Coriander leaves
• 1 bunch Mint leaves
• 1 Green chili
• 1 oz. Seedless tamarind
• 1 tsp Salt
• 4 T Water
• 1 medium Onion

Method

1. Wash and soak tamarind in water for 1-2 hour.
2. Clean, pick and wash the coriander and mint.
3. Separate pulp from the tamarind and squeeze out the pulp.
4. Grind coriander, mint, green chili and onion into a fine paste.
5. Add the tamarind pulp and salt.
6. Blend well. In an airtight jar this can be refrigerated for up to one week.

Onion and Tomato Raita

For servings 4-6 peoples

Quantity and Ingredient

• 8 oz. Yogurt (plain)
• 1 small Onion
• 1/2 t Salt
• 1 small Tomato
• 1/2 t Chat Masala (optional)
• 1/2 t Black pepper (ground)
• 1/4 c Milk

Method

1. Beat yogurt and milk until smooth.
2. Chop onion and tomatoes and add to yogurt.
3. Add salt and pepper and sprinkle the Chat Masala over, and serve.

Curried Eggplant or Bhartha

To Serve for 4 to 6 peoples.

Quantity and Ingredient

• 2 lb. Eggplant
• 4 medium Tomatoes
• 3 t Fresh chopped coriander
• 1/2 c Ghee
• 1/2 c Finely chopped onion

Method

1. Preheat oven to 450 F.
2. Bake in the middle level of the oven for 1 hour or until very tender.
3. While they are still warm, peel and crush the eggplants.
4. Heat oil and fry onions until soft and clear. Do not brown.
5. Add the tomatoes and fry for 2 minutes.
6. Add the eggplant and stir until almost all liquid disappears and the mixture leaves the side.
7. Place into a bowl, sprinkle on coriander and serve at once.

Paneer or Cheese

Quantity and Ingredient

• 1 1/2 pints Milk
• 1/2 t White vinegar AND
• 1/2 t Lemon juice OR
• 1 c Yogurt

Method

1. Heat milk and stir constantly to prevent a layer of cream from forming on the top.
2. Remove from heat when it boils and slowly add white vinegar and lemon juice or yogurt. This sours the milk.
3. Strain through a muslin cloth or a double layer of cheese cloth and squeeze out the whey (liquid).
4. Hang to drip dry for 2-3 hours or overnight. Then lie out the cheese in a rectangle in a tray and place a weight (more the better, but at least 10 lbs) on it for 3/4 hour.
5. Cut it into whatever shape you like.

Okra-Bhindi

For Serving 6 peoples

Quantity and Ingredient

• 1 lb okra
• 2 small Onions
• 2 small Tomatoes
• 1/4 t Turmeric
• to taste Salt
• Red pepper (optional)
• Oil for frying

Method

1. Wash the okra and dry it thoroughly.
2. Cut off the heads and cut into small circles.
3. Chop the onions and tomatoes separately.
4. Deep fry the okra until very brown.
5. Remove from heat and set aside. Pour out some oil.
6. Add turmeric to hot oil. Add the onions and fry until golden brown.
7. Add the fried okra, salt, pepper, and tomatoes.
8. Cover and bake at 250 F for 15 minutes.

Green Pepper Curry

Quantity and Ingredient

• 2 large ones Green Pepper
• 1/4 teaspoon Chili powder
• 1/8 teaspoon Turmeric powder
• 1/2 teaspoon Dhania powder
• 1 tablespoon Coconut flakes
• 1 teaspoon Khus Khus (poppy seeds)
• 1 small bunch Fresh Coriander leaves
• 2 small Tomatoes
• 2 Onions
• 2 tablespoons Oil
• 1 small piece Vadiuma
• 1 1/4 teaspoon Salt

Vadium is a combination of various spices.

Method

1. Cut the green peppers, onion and tomatoes lengthwise.
2. Grind chili-powder, turmeric, dhania powder, coconut and poppy seeds.
3. Heat oil and add vadium.
4. When vadium turns brown, add onions and fry for 4 minutes.
5. Add tomatoes and fry for 2 minutes.
6. Add green pepper and Masala.
7. Add coriander leaves.
8. Cook on low heat (Take around 15 minutes).

Vegetable Curry

Quantity and Ingredient

• 1 cup Vegetables
• 1/4 – 1/2 teaspoon Coriander powder
• 1/8 – 1/4 teaspoon Chili powder
• 1/8 – 1/4 teaspoon Garlic powder
• 1 teaspoon Salt
• 1 large Onion
• 1/4 – 1/2 teaspoon Mustard seeds
• 1/8 teaspoon Urad Dal
• 1/4 – 1/2 cup Tomatoes-crushed

Method

1. Mix the garlic, coriander and the chili powder along with salt and place it aside.
2. Pour about 2 tablespoons of oil in a pan and heat.
3. Add mustard seeds and urad dal. The mustard seeds will split and the oil may spill. Be careful when you are doing this. Wait until the mustard seeds stop making any noise.
4. Add onions and fry until the onions turn brown.
5. Add the vegetables, the mixture of step 1 and the crushed tomatoes.
6. Fry for about 5 minutes, if you are using canned vegetables. Otherwise cover the pan and let the vegetables cook. (Takes about 10 to 15 min.)