Peshawari Chana

Ingredients:-
Kabuli chana 200 gms.
Chopped onion 1 ½ cup
Garlic paste 1 tbsp.
Ginger paste 1 tbsp.
Bay leaf 1 no.
Chopped tomato ¾ cup
Red chili powder 1 tbsp.
Coriander powder 2 tbsps.
Oil 3 tbsps.
Green chili 2 no.
Cumin powder 1 tsp.
Garam Masala powder 2 tsps.
Anardana powder 2 tsps.
Salt To taste

Method:
1. Soak Kabuli chana in 5 cups of water overnight.
2. In a pressure cooker or a thick bottomed pan, take 6 cups of water and add the chana. Add salt. Tie tea leaves in a piece of muslin cloth and keep this in the chana. Boil chana until soft and dark in color. Strain and keep aside.
3. Heat oil in a Kadhai. Add bay leaf and chopped onion. Cook until onions are golden brown in color.
4. Add Ginger Paste, Garlic Paste, and green chili cut into quarters length wise. Cook for 1 minute and then add chopped tomatoes, red chili powder, coriander powder and cumin powder. Cook for 10 minutes.
5. Add boiled chana, anardana (pomegranate seeds) powder, and 1 cup of water. Cook on a medium flame for 8-10 minutes.
6. Add Garam Masala Powder and salt. Mix well and serve hot.

Alu Dum (Bengali Style - Alur Dom)

Ingredients:

Potatoes(small) - 500 gm
Mustard - 1/2 table spoon
Curry leaves - 8-10 (Small)
Bay leaves - 2
Tamarind - 50 Gm
Chilli Powder - 1/2 table spoon
Chillies (green) - 5
Salt according to taste
Ginger paste - 1 table spoon
Garlic paste - 1/2 table spoon
Sugar - 1 table spoon
Refined oil - 3/4 table spoon

Method:
a. Boil potatoes and peel off the skins.
b. Soak tamarind in a cup of water for 10 min. and strain the juice.
c. Heat oil in pan and fry ginger, garlic, mustard, bay leaves with some sugar till brown.
d. Then add the boiled potatoes & fry until the potatoes becomes golden brown.
e. Then add chillies, curry leaves, salt & add tamarind juice.
f. Stir & serve hot with luchi/puri.

Stir Fried Chinese Vegetables

SERVES 4

Ingredients
" 300 g baby kai lan
" 100 g snake beans
" 150 g broccoli
" 1 medium red capsicum
" 2 tablespoons oil
" 2 cloves garlic, crushed
" 2 teaspoons grated ginger
" 1 tablespoon sesame oil
" 2 teaspoons soy sauce
" salt (optional)

Directions
1. Wash and trim thick stalks from baby Kai Lan.
2. Cut leaves into wide strips.
3. Cut snake beans into 5 cm lengths and slice spring onions diagonally.
4. Cut broccoli into small florets.
5. And capsicum into diamond about 2 cm wide.
6. Heat oil in large heavy based frying pan or wok.
7. Add garlic and ginger and cook over medium heat for 30 seconds stirring constantly.
8. Add beans, spring onions and broccoli, stir-fry for 3 minutes.
9. Add capsicum, stir-fry a further 2 minutes.
10. Now add baby kai-lang and stir-fry for 1 minute more.
11. Lastly add soy sauce and sesame oil, toss through and transfer the vegetables to a serving dish and serve immediately.
12. Recipe secret: Cutting vegetables into thin,even-sized pieces and on the diagonal helps them to cook quickly.
13. Also add the leafy vegetable last as they cook quickly and cook them until the leaves have just soften.

Sabzi Malai

This is for those who aren't counting calories. Enjoy this vegetarian meal with hot rotis(Indian flatbreads) or naan or even plain white milk bread!
SERVES 2

Ingredients
" 1 tablespoon oil
" 1 onion, chopped
" 1 teaspoon cumin seed
" 1/4 teaspoon turmeric powder
" 1 teaspoon red chili powder
" 2 teaspoons green chilies, chopped
" salt
" 1 cup tomato, chopped
" 1/2 cup green bell pepper, chopped finely
" 2 cups cream
" 2 tablespoons chopped fresh coriander leaves, to garnish
Directions
1. Heat oil in a pan.
2. Add cumin seeds.
3. Allow to splutter.
4. Once they stop spluttering, add onion.
5. When the onion turns golden brown, add turmeric powder, red chilli powder, chopped green chillies, salt to taste and tomatoes.
6. Mix well.
7. Add bell pepper and malai.
8. Mix well.
9. Cook for 5 minutes.
10. You will notice that as this vegetable cooks, the ghee from the malai begins to float on top.
11. This means that the dish is ready (cooked).
12. Garnish with coriander leaves.
13. Serve hot.

Simple Colocasia (Taro or Arvi) Vegetable

SERVES 3
Ingredients

* 2 inches fresh ginger, chopped
* 3 curry leaves, washed and torn
* 2 green chilies, slit
* 1/2 teaspoon red chili powder
* 1/2 teaspoon turmeric powder
* 2 tablespoons oil
* 1/2 teaspoon mustard seeds
* 1 pinch asafetida powder
* 1/4 kg Arvi, boiled, peeled and chopped
* 3 tablespoons coriander leaves, finely chopped for garnishing
* 2 large tomatoes, washed, peeled and chopped
* 2 tablespoons fresh yogurt, beaten

Directions
1. Heat oil in a pot.
2. Once hot, add the ginger and stir-fry for a few minutes until the raw smell is gone.
3. Add mustard seeds and allow to sizzle.
4. Once they stop sizzling, add curry leaves , green chillies and asafoetida powder. Stir-fry for a minute or two.
5. Then add the dry spices. Mix and stir fry for a minute.
6. Fold in the tomatoes along with 1/4 cup water to allow them to cook until softened.
7. Mix well and cook on low-medium heat for 7 minutes.
8. Then add the yogurt and mix thoroughly.
9. Allow to cook for a few minutes.
10. When the oil separates from the masala, add the boiled, peeled and chopped colocasia.
11. Mix well to coat the colocasia in the masala.
12. Cook on low heat for 8 minutes.
13. Then, garnish with coriander leaves and serve hot with rotis(Indian flat breads) and a dal curry on the side.
14. Enjoy!

Paneer Bhurji

SERVES 3

Ingredients

* 2 cups cottage cheese (paneer)
* 2 onions, sliced
* 1 red capsicum, chopped
* 1 large tomato, finely chopped
* 1/2 cup green peas
* 1 green chilies, finely chopped
* 1/2 teaspoon red chili powder
* 1 pinch garam masala powder
* 5 tablespoons oil, to fry
* 2 tablespoons fresh coriander leaves, chopped (to garnish)

Directions
1. Put oil in a pan and heat on medium flame.
2. When hot, add onions and fry till light brown.
3. Add green chilli, capsicum, tomato, paneer and peas.
4. Cook till tomatoes are softened.
5. Add salt to taste and chilli powder.
6. Cook on medium flame till any leftover water has evaporated.
7. Add a pinch of garam masala powder.
8. Garnish with fresh coriander leaves.
9. Serve hot.

Roghani Phoolgobhi

SERVES 4

Ingredients

* 1/2 kg cauliflower florets, steamed
* 2 onions, sliced
* 3 teaspoons ginger-garlic paste
* 1/2 teaspoon garam masala powder
* 3 bay leaves
* 1 1/2 cups tomato puree
* 1 teaspoon red chili powder
* 1/2 teaspoon turmeric powder
* 3 tablespoons beaten yogurt
* 1 tablespoon coriander leaves, chopped
* 1 teaspoon fresh ginger, chopped
* 1 teaspoon green chilies, chopped
* salt
* 1 tablespoon olive oil
* oil, as required to fry the onions

Directions
1. Heat oil in a pot.
2. Fold in the bay leaves and the ginger-garlic paste.
3. Stir-fry until the water dries out.
4. Prepare the brown onion paste by frying the sliced onions in oil until brown and then grind them to a paste.
5. Fold in the brown onion paste and continue to stir-fry for a few minutes until the raw smell of onion, ginger and garlic pastes is gone.
6. Add the dry masala powders and mix well.
7. Stir in the tomato puree and salt.
8. Cook until the oil separates and floats on top.
9. Add yogurt and stir well. Cook for 2 minutes.
10. Add steamed cauliflower florets and cook until the gravy thickens.
11. Transfer to a serving bowl.
12. Garnish with green chillies, ginger julienne and coriander leaves.
13. Serve with naan or parathas.
14. Enjoy!

Wok Potatoes

Traditionally known as Karahi Aloo, these are pleasing to the eye and palate. Not for those on a weight loss regime.Enjoy!

SERVES 2

Ingredients

* 2 medium potatoes, peeled and sliced into 1/2 inch round slices
* 3 large tomatoes, sliced into 1/2 inch thick round slices
* 2 whole red chilies, chopped
* 1 teaspoon cumin seed (sabut jeera)
* salt
* 1 tablespoon olive oil

Directions
1. Heat oil in a wok.
2. Toss in red chillies.
3. Allow to splutter.
4. Add cumin seeds and allow to splutter.
5. Add tomatoes, potatoes and salt to taste.
6. DO NOT ADD WATER.
7. Mix well, cover and cook until the potatoes are tender when pricked with a fork.
8. Squeeze some fresh lemon juice on top of the cooked potatoes before serving, if desired.
9. Serve hot with parathas or roti.
10.You may serve raita as an accompaniment.
11.Enjoy!

Paneer `e Khaas

Ingredients

Cottage cheese(Paneer) - 250 gm
Fresh capsicum - 25 gm
Green chilly - 1 no
Fresh ginger - 25 gm
Garlic pods(small) - 2 - 3 nos
Corn flour - 2 tsp
Salt - 1 tsp
Edible colour (green) - 3 ml
or
Mint leaves paste - 20 gm
Fresh curd - 100 gm
Black pepper(ground) - 1/2 tsp
Cooking oil - 10 ml
Chat masala - 1 tsp
Freshly chopped coriander or dried grounded mint leaves for garnishing

Method
1)Cut paneer into 10 equal pieces (cubes).

2)Grate the fresh capsicum, along with fresh ginger, green chilly and garlic.

3)Add them to curd along with the corn flour, salt, pepper, colour and mint leaves paste (chutney).

4)Pour them in a bowl and whip/beat for about 8 minutes, till you get a thick green, evenly whipped paste.

5)Pierce fine holes (5-6) on the paneer cubicles with a matchstick or a toothpick.

6)Marinate the paneer cubicles in the paste for about 6 hrs.

7)Put the marinated paneer cubicles on the skewer sticks of your tandoor oven or OTG and barbeque for about 20 minutes at temp. of 250 -300 degrees centigrade.

8)Put a few drops of cooking oil/butter on the cheese, if you like the cheese to be brown and crispier!!

:- One can also cook this in a microwave oven. (For best results, earthen oven is recommended). The OTG results are equally good!!

9)Garnish the barbequed cheese with sprinkled chat masala, grounded dry mint leaves or freshly chopped coriander.

:- You can also finely chop green cabbage leaves with fresh carrot for garnishing.

:- Serve the juicy capsicum flavored paneer cubicles with fresh lime and chutney/ketchup!!

Potato Veggie

SERVES 4

Ingredients

* 1 tablespoon oil
* 4 potatoes, washed,peeled and cubed
* 5-6 sprigs of fresh curry leaves, washed and torn
* 1 1/2 tablespoons cumin seeds
* 1 1/2 teaspoons turmeric powder
* 2 teaspoons salt
* 3 medium green chilies, washed,ends removed and finely chopped
* 1 cup water

Directions
1.Wash potatoes under plenty of running tap water.
2.Peel them and then cut them into cubes of about an inch in size.
3.Put them in a large bowl and keep aside.
4.Now, heat oil in a skillet on medium-high flame.
5.When hot, put in the cumin seeds and allow to crackle for 15 seconds.
6.Then, add the green chillies and the curry leaves (tear the curry leaves with your fingers before you add them to bring out the best flavour out of them).
7.Saute lightly on low-medium flame.
8.Now, gently fold in the potatoes and mix well.
9.Allow to cook, uncovered, for 5 minutes.
10.Add the turmeric powder and salt.
11.Mix well.
12.Allow to cook, uncovered, for 10 minutes on medium flame, mixing occasionally (every 3-4 minutes).
13.Stir in water, then cover with a lid, and allow the potatoes to cook on medium flame till all the water has been absorbed by the potatoes and they are tender and cooked.
14.Remember to stir the potatoes while they are cooking, every 5 minutes, to avoid them sticking to the bottom of the skillet (since it will be covered).
15.It will take 20-25 minutes for the potatoes to cook.
16.Remove from flame.
17.Serve immediately (hot) with puris or with rotis or with rice and yogurt on the side.

Cheese And Baby Corn Balchao

This recipe is from the famous Indian chef, Sanjeev Kapoor. He says,"Here is an interesting amalgamation of protein-rich cottage cheese with the goodness of corn, onions and tomatoes, which makes an ideal luncheon dish".

SERVES 8

Ingredients

* 1/2 kg cottage cheese (paneer)
* 7-8 baby corn
* 2 medium onions
* 2 medium tomatoes
* 10-12 red chilies (whole)
* 8-10 cloves garlic
* 1 inch ginger
* 1 teaspoon cumin seed
* 7-8 cloves
* 1 teaspoon mustard seeds
* 1 inch cinnamon stick
* 1/2 cup malt vinegar
* 2 tablespoons oil
* 3/4 cup tomato puree, fresh
* 2 tablespoons sugar
* salt

Directions
1.Boil baby corn, drain and cut into small pieces.
2.Cut paneer into diamond-shaped pieces.
3.Peel, wash and chop onions.
4.Wash and chop tomatoes.
5.Grind together the red chillies, ginger, garlic, cumin, cloves, mustard seeds, cinnamon and salt with a quarter cup of malt vinegar to a fine paste.
6.Then, heat oil in a pan.
7.Add onions.
8.Saute till light brown.
9.Add tomatoes.
10.Mix well.
11.Cook for 5 minutes, stirring well.
12.Add baby corn, tomato puree and the ground masala.
13.Saute for a few minutes.
14.Add salt, a little water and sugar.
15.Cook for 4 minutes.
16.Stir in paneer pieces very carefully.
17.Add the remaining malt vinegar.
18.Stir well.
19.Serve hot with rotis or bread or naan or paratha or kulcha!

Cauliflower in Green Masala

Green, spicy and good!

SERVES 4

Ingredients

* 1 bunch coriander leaves
* 1 bunch of green garlic
* 6 green chilies
* 1/2 kg cauliflower, greens removed and say,if you have 1 small cauliflower,divide it into 2 large florets,cleaned
* 1 inch ginger
* 3-4 spring onions
* 2 small tomatoes, finely chopped (preferably, green tomatoes)
* 1/4 teaspoon turmeric powder
* 1/2 teaspoon garam masala powder
* 1 tablespoon oil
* salt

Directions
1.Grind together the corriander leaves, green garlic, chillies, ginger and spring onions.
2.This will give you the'green masala'.
3.Heat oil in a non-stick skillet.
4. Fry the above ground green masala in it till some of it evaporates, stirring on and off, for 18-20 minutes, on medium flame.
5.Add tomatoes to the masala.
6.Mix in salt, turmeric powder and the garam masala.
7.Mix in cauliflower florets and coat well with the masala paste.
8.Cover the skillet.
9.Cook with an occasional sprinkling of water on low flame for 20-30 minutes, turning occasionally, for even cooking.

VEGETABLE MAKHANWALA

Cooking in accordance with Jain rules only seems to add to the taste of the ever popular Makhanwala!

Preparation time: 10 minutes. Cooking time: 15 minutes. Serves 4.

2 cups mixed vegetables (French beans, raw banana, cauliflower, peas)
3 tomatoes
2 tbsp tomato sauce (no garlic, no onions)
½ cup coconut milk
2 tsp cornflour
2 tbsp cashewnut powder
3 peppercorns
2 cloves (lavang)
25 mm. (1”) cinnamons (dalchini)
2 to 3 cardamom (elaichi)
3 whole dry red chillies,broken into pieces
3 tbsp butter
Salt to taste

1.Boil a vesselful water and immerse the tomatoes in it for one minute.
2.Remove, de-skin and de-seed tomatoes and chop finely. Keep aside.
3.Heat the butter in a pan, add peppercorns, cloves, cinnamon, cardamom and red chillies.
4.Add the chopped tomatoes and cook till mashed.
5.Add the sauce and boiled vegetables and mix well.
6.Dissolve the cornflour in the coconut milk and add to the gravy.
7.Add the ½ cup water and bring tc a boil.
8.Add the salt and cashewnut powder. Cover and cook for 5 minutes.
Serve hot garnished with chopped coriander.