Category: Mains

INGREDIENTS

250 gms Paneer
Bell pepper red, green and yellow
1Medium onion diced
1tbs diced Ginger
1 tbs diced Garlic
Green onion or chives
3 Green Chilli
Oil for frying

Salt:
Kashmiri mirch
Hot chilli powder
Corn starch
Ground Black powder

Sauces:
Chilly sauce
Tomato ketchup
Soya sauc

METHOD

•  In a bowl put 2 tbs of corn starch and 1/2 tbs black pepper
• Put cut paneer in the bowl and toss .
• Fry paneer till golden .
• Remove from the oil and put on kitchen towel.
• In a small bowl mix Kashmiri March and 1 tbs water
• In a pan put 1 tbs of cooking oil and add ginger and garlic in. Fry for 1 minute.
• Add bell pepper and add diced onion. Add green chillies and give quick stir
• Add Kashmiri mirch paste and give a another stir. Put 1 tsp soya sauce, tomato ketchup and chilli sauce
• If you want more gravy then add some more water but best is to Leave it like this.
• Now it is time to add  fried paneer in it. Toss it in the sauce. Add
  1tbs vinegar. 1/2 tsp sugar or  honey
• Now take 1 tsp of corn starch and mix with 1tbs of water and add to the pan . This would coat the paneer with sauce
• Add salt if you need . Otherwise leave it like this

INGREDIENTS

METHOD

• In a heavy bottom pan add 2 tsp butter.
• Then add tomato, onion, garlic, ginger, one green chilli, dry masala of star anise, cinnamon, black cardamom, green cardamom, cloves and bay leaves.
• Add one tsp each of salt and Kashmiri mirch. Add little water and let it cook for 10-minutes on medium heat.
• Then check if the tomato and red bell pepper are tender.
• Remove it from the the heat and remove whole spice pieces of garam masala and let  the mix to cool down.
• Grind the mix to a paste in the the food processor or in a smoothie maker. There should not be any skin in the ground sauce. Sieve it if there is any. 
• Use the same pot and add butter, Shahi jeera , ginger & garlic paste,  Kashmiri mirch and salt.
  Fry for 1-minute then add paneer.
  Fry for further 2 minutes and add the gravy. If the gravy is thick add water to make it to the thickness you want.
  Boil it for further 2 minutes and sprinkle kastoori methi crushed with hands. Add a tsp of single cream.
  If the tomatoes are bit sour then you can add sugar or honey . Mix. Well. 
  Garnish with a sprig of mint or coriander leaves.
  You can serve it with tandoori roti or butter Nan.

INGREDIENTS

1 large bottle gourd
4 new baby potatoes
3 large onions
1 1/2 inch stem fresh ginger
5 garlic cloves
2 green chillies
1/2 can chopped tomatoes
7/8 tbsps of chick pea flour
Veg oil for frying
2 tsps cumin seeds
11/2 tsp salt
1 tsp turmeric
1 tsp garam masala
1/2 tsp garlic powder
Fresh coriander

PREPARATION

1. Put baby potatoes on boil
2. Peel bottle gourd and grate, put through a sieve, and retain juice separately. To the drained gourd, add 1/2 tsp of cumin seeds, 1/4 tsp of salt, 1/4 tsp of garam masala, 1/4 tsp of garlic powder 8/10 tbsps of chickpea flour, 2 of the boiled and grated new potatoes (they help with the binding). Mix all ingredients into a medium consistency. The mixture should not be hard or solid and should be soft enough to mold into small balls. Tip– when rolling mixture into balls, oil your hands to avoid sticking.
3. Peel and chop onions coarsely and put in processor/ blender to bring to medium consistency
4. Peel ginger, garlic cloves and chillies and blend until smooth.
5. Blend chopped tomatoes into a smooth mixture

METHOD

• Put sufficient cooking oil into a deep pan, just enough to shallow fry the koftas. Bring oil to medium heat and roll gourd mixture into small balls in your hands and drop into oil. Make sure oil is kept on low/medium heat to allow koftas to cook gently and evenly. If the oil is too hot they will brown quickly and remain raw inside. Take your time to fry in batches and place on kitchen paper to drain excess oil.
• Put  3 to 4 tbsps of oil in a pan, when hot, add remaining cumin seeds, 2 seconds later add the onions and stir until they are luminous and beginning to change colour. Then add ginger, garlic and chillie paste and leave on medium heat. Keep stirring until you get a nice golden brown colour. Stir in some chopped fresh coriander and then the blended tomatoes. Add salt, turmeric and garam masala and keep stirring the mixture until the blended tomatoes are absorbed and the oil separates.
• To this mixture add the 2 remaining grated baby potatoes and sauté until covered in mixture. The potatoes help to thicken the gravy. Then add the juice of the gourd and about one and a half pints of boiled hot water. Bring mixture to boil and then leave to simmer on medium heat for about 5/10 minutes.
• Add the fried koftas to this gravy, bring to the boil and leave to simmer on medium heat until the koftas have absorbed some of the water from the gravy and have grown in size. The gravy should be nice and creamy at this point.
• Tip – once at this stage, refrain from stirring too much to avoid the soft koftas from breaking.

The dish is ready, add some freshly chopped coriander to garnish and enhance the flavour.
Enjoy!

INGREDIENTS

1 cup quinoa
1 red pepper
1green pepper
1 chopped carrot small pieces
( you can add any veggies of you choose. Tomatoes, cucumber)
1.1/4cup moong sprouts
1 cup corn ( cooked)
1 lemon juice and tsp zest
Fresh coriander
Mint
Black pepper

METHOD

• To start with 1 cup quinoa and 2 cup water.
• Take a pan add quinoa and water, let it boil in high heat
• Once start boiling turn the heat low to medium
• Then add vegetable stock.
• Cook until water is dry.
• Turn the heating off Quinoa is ready.
• Cool it completely.
• Combine all ingredients in a large bowl, mix well.
• Serve and enjoy.

INGREDIENTS

1 cup millet grains
1 cup yellow mung
1 medium onion
2 medium tomatoes
1/2 cup peas
1 cup roasted peanuts
1 tsp each of ginger, garlic and chilli paste
1 tbsp coconut oil
1 tsp cumin seeds
A pinch of asafoetida
4 dried whole red chillis
1/4 tsp turmeric powder
1 tsp coriander powder
2 tsp salt or to taste
Juice of one lemon

 METHOD

• Soak the millet and mung separately in water for 2 hrs, drain and keep aside. Heat oil in a pan, add the asafoetida.
• Then add the dried chillis and cumin seeds.
• Cut the onion into chunks and add to the pan.
• Saute for a minute.
• Now add the ginger, garlic, and chili pastes and cook.
• Cut the tomatoes into chunks and add to the pan.
• Then all the spices go in.
• Cook for a minute and add the peas, followed by the millets and mung dal.
• Add the roasted peanuts and mix well.
• Add 2 cups of water, bring to a boil and lower the heat.
• Put the lid on and simmer for 10 mins on medium heat, till all the liquid is absorbed.
• Add the lemon juice and garnish with coriander.

Your healthy and nutritious khichdi is ready to eat. Enjoy it with lauki (bottle gourd) raita or boondi

INGREDIENTS

METHOD

INGREDIENTS

5 containers water
400 g natural yoghurt
6 tbsp gram flour
1 medium sliced onion
2″ thinly sliced ginger
8 chopped cloves of garlic
1/2 tsp cumin
1/2 tsp brown mustard
1/2 tsp methi seeds
1/2 tsp kalonji
1/2 tsp fennel seeds
1/2 tsp asafoetida (Hing)
15 curry leaves
1 tsp turmeric
1 tsp salt
1 tsp coriander powder
1 tsp cumin powder
1 tsp whole cumin
1/2 tsp chilli powder
Fresh coriander leaves
Oil for frying
Ghee or butter for tempering

Pakoreh:

1 cup besan (gram flour)
2 medium onions
2 medium potatoes
150 g spinach
1 tsp salt
1 tsp ajwain seeds
Green chilli to taste

METHOD

Mix yogurt, besan (gram flour) in water and mix salt, turmeric, coriander powder, cumin powder and chilli powder

Whisk with hand mixer and then put into the cooking pot

Add onion and ginger

Allow to cook for 1 hour on medium heat and stir occasionally

Slow the heat and cover with lid

Allow it to continue cooking as you prepare the pakoreh

Mix besan with all of the pakoreh ingredients once they have been chopped finely

Add water to make the batter

Using a table spoon, fry small balls in oil

As the kadhi is cooking in a pot, check to see if it is getting thick pour some water in to make it runny

Add all of the fried pakoreh into the Kadhi

Heat oil or ghee in a pan and add brown mustard seeds, cumin seeds, fennel, kalongi, methi seeds and asafoetida

Once the seeds crackle, add chopped garlic, curry leaves, coriander leaves and red chilli powder and add it  to the pot of kadhi

Let it cook for a further ten minutes (generally pakoreh absorb the water but you can pour some more water to dilute)

Add salt to taste and then serve with either steamed rice or roti