AALU ANARDANA SABZI

INGREDIENTS Potatoes: Pomegranate Seeds: Sugar: Mint: Black Salt Powder: Salt: Oil: 500 Gms 30 Gms 15 Gms 1/4 bunch 1 gms To taste For frying potatoes

METHOD Roast and make fine powder of anardana / pomegranate seeds, sugar, salt and black salt. Wash and mint leaves properly. Peel, wash and par boil potatoes. Heat the oil in a pan. Fry potatoes till nearly done. Remove and let them cool. Mash with hand gently and deep fry once again. Sprinkle anardana powder on fried potatoes. Toss them with chopped mint. Serve hot. Preparation Time: 50 minutes. Serves: 4 6.

AALU BADIYAN
INGREDIENTS Small Potatoes: 700 Gms Badiyan: 2 no Garam Masala: 5 Gms Coriander: 1 sprig Oil: 30 mls Salt: To taste For Tari: Onions: 300 Gms Tomato: 400 Gms Turmeric: 1 gm Red Chilly Powder: 9 Gms Ginger Paste: 10 Gms Garlic Paste: 10 Gms Garam Masala Powder: 3 Gms Coriander Powder: 3 Gms Green Coriander: A few sprigs Oil: 50 mls Salt: To taste Cumin: 1.5 Gms Water: 400 mls Whole Garam Masala: Cloves: 6 no Green Cardamom: 5 no Cinnamon: 1" stick Bay Leaf: 1 no Black Cardamom: 2 no

 Pepper Corns: 6 no METHOD Peel and chop onions. Boil the onions in water. Grind them to a fine paste. Blanch tomatoes and make fine puree. Chop coriander. Heat oil in a thick bottomed pan. Add cumin and fry them till it crackle. Add ginger and garlic paste. Fry till golden brown. Add onion paste. Fry till oil separates. Add tomato puree. Fry again till oil separates. Add turmeric, red chilly powder, whole garam masala and water. Simmer it for 35 minutes. Add garam masala, chopped coriander, coriander powder and salt. Boil for some time. Keep this tari aside to use later. Boil, and peel potatoes. Heat oil in a pan. Fry wadiyan one by one till they turn crispy brown. Crush them gently. Add potatoes in remaining oil. Fry them till almost done. Boil 200 mls water. Add wadies in the water. Cook them till tender. Add boiled wadies into potatoes and cook them together for another 2 minutes. Boil Tari and add it to the potatoes and badi. Stir and simmer for another 15 minutes. Add garam masala and coriander leaves. Serve hot plain phulkas or rice. Preparation Time: 1 1/2 Hrs. Serves: 4-6

AALU AUR BAND GOBHI KI SABZI

INGREDIENTS Cabbage: Potatoes: Oil: Cumin: Red Chilly: Turmeric: Lime: Salt: 250 Gms 250 Gms 30 mls 1 gm 4 no A pinch 1/2 no To taste

METHOD Wash & Shred cabbage. Peel and cut potatoes into 1 cm x 1cm pieces. Chop red chillies finely. Heat oil in a pan. Add cumin and chopped red chillies. Add potatoes, turmeric and salt. Saut for some time. When potatoes are nearly cooked. Reduce the fire and simmer. Add shredded cabbage. Toss it gently. Cover the pan with a lid. Cook till cabbage is tender. Add lime juice. Remove from fire. Serve hot with any Indian bread. Preparation Time: 30 minutes Serves: 4- 6

AALU BAINGAN
INGREDIENTS Black Brinjals: Potatoes: Tomatoes: Onion: Ginger: Garlic: Salt: Red Chilly Powder: Coriander Powder: Garam Masala: 400 gms 200 gms 200 gms 50 gms 15 gms 15 gms To taste 10 gms 10 gms 5 gms

Coriander Leaves: Oil: Oil:

1/8 bunch 20 mls For frying

METHOD Finely chop onion and ginger. Crush garlic gently. Finely chop tomatoes. Peel and wash the potatoes. Cut potatoes into 1" cubes. Wash and cut brinjals into 2" x 1" pieces. Apply a little salt on the brinjals. Heat oil in a pan. Deep fry potato and brinjal pieces. Keep aside. Heat 20 Gms of oil. Add garlic. Fry till golden brown. Add onions and saut till it become golden brown. Add tomatoes. Roast (Bhunna) till oil separates. Add salt, chilly powder, garam masala, ginger and some water. Fry for 2 minutes. Add fried brinjals and potatoes. Mix them well. Add coriander powder and chopped coriander. Mix them lightly. Serve hot. Preparation Time: 60 minutes serves: 46

AALU GOBHI
INGREDIENTS Cauliflower: Potatoes: Ginger Paste: Garlic Paste: Cumin: Salt: Turmeric: Red Chilly Powder: Kasoori Methi: Garam Masala: Green Coriander: Oil: Water: Garnishing: Tomatoes (Opt): Ginger Juliennes: Green Chillies (Opt): 500 gms 250 gms 15 gms 15 gms 3 gms To taste 1 gm 5 gms 3 gms 5 gms 1 / 8 bunch 50 gms 50 gms 60 gms 15 gms 3 no

METHOD Break the cauliflowers into small flowerets. Take some cold water and add salt in it. Put cauliflowers in the cold salted water. Peel and cut potatoes into 1/8th size pieces. Put them in cold water. Peel, wash and cut ginger in juliennes. Chop coriander. Cut tomatoes and green chillies. Fry kasoori methi (dry) in a pan and crush it to a fine powder. Heat oil in a thick bottomed pan. Fry cumin till they start Crackling. Add cauliflower flowerets and fry for 5 minutes. Add salt, turmeric, garlic and ginger paste. Stir and fry for 1 minute. Add potatoes and mix with cauliflower properly. Sprinkle powdered methi. Stir well so the vegetables absorb the methi properly. Lower the heat and cover the vegetables with a tight lid. Cook the vegetables for 10 minutes. Sprinkle some water. Gently stir the vegetables and cover again. Cook till potatoes are done. Sprinkle garam masala and chilly powder and chopped coriander. Mix lightly. Garnished with tomatoes, green chillies and ginger. Serve hot, Preparation Time: 75 minutes serves: 3 5

AALU METHI
INGREDIENTS Young Fenugreek Leaves: Potatoes: Oil: Whole Green Chillies: Salt: 1000 gms 250 gms 60 mls 4 no To taste

METHOD Pluck & wash the fenugreek leaves and dry them gently. Cut the potatoes into small cubes and soak in water. Slit the green chillies. Heat oil in a pan. Fry potato cubes in the oil. Add a little salt, chilly and washed and dried fresh fenugreek leaves. Fry on a very high flame. Stir fast till fenugreek leaves shrink and potatoes are cooked. Serve hot with chapatis.Preparation Time: 45 minutes serves: 2 4

AALU KI SABZI
INGREDIENTS Potatoes: Green chilly: Cumin seeds : Ghee: Lemon juice : Sugar: Salt: 2 large 1 no. 1 teaspoon 2 tablespoons 1 teaspoon 1 pinch As per taste

METHOD Boil the potatoes till they are nearly cooked. Cool, peel and chop them into 1/2 inch cubes. Heat ghee in a deep bottomed pan. Add cumin seeds and green chillies. Fry them till seeds start browning. Add chopped potatoes. Saut over medium flame for 2-3 minutes. Stir continuously. Cover and simmer for 5-7 minutes. Add salt, lemon juice and a little pinch of sugar. Stir well. Serve hot with puris or rotis. Preparation Time: 20 mins Serves: 2- 4

AALU PAKODA
INGREDIENTS Potatoes: Gram Flour (Besan) : Baking Powder: Garlic Paste: Green Coriander: Red Chilly Powder Coriander Seeds: Ajwain : Water: Chaat Masala : 250 gms 200 gms 3 Gms 10 Gms 1/8 bunch 5 Gms 1 gm 1 gm 250 mls 10 gms

Salt: Asafoetida: Oil:

To taste A pinch For frying

METHOD Wash and peel potatoes. Cut them into 16 - 20 slices. Sprinkle salt and red chilly powder and keep aside for some time. Chop coriander and crush coriander seeds. Take a deep bowl. Sieve gram flour and baking powder in it. Add garlic paste, ajwain, crushed coriander seeds, salt, asafetida and finely chopped coriander. Make a smooth batter with water and keep aside for 30 minutes. Beat again and add some more water to get smooth coating consistency. Heat oil in a deep pan. Dip the potato slices in besan batter and put in hot oil. Half fry and remove. Fry all potato slices like this. Keep them aside to cool. When half done pakodas are cold, press them gently. Heat oil and fry pressed pakodas till crispy brown. Remove on kitchen paper and sprinkle chaat masala.Serve hot with tamarind chutney, mint chutney or tomato sauce. Preparation Time: 60 minutes serves: 3 5

AALU PALAK
INGREDIENTS Young Potatoes: Spinach: Kasoori Methi: Ginger: Green Chillies: Cream 3: Cloves: White Pepper: Milk: Oil: Butter: Salt: 225 gms 500 gms 5 gms 10 Gms 3 no 0 mls 3 no A pinch 50 mls 15 mls 15 Gms To taste

METHOD Boil and peel potatoes. Wash, clean and boil spinach with some soda bi-carbonate. Rinse in cold water. Squeeze extra water and pass through a liquidizer. Take green chillies, kasoori methi, ginger, mildly fried cloves and white pepper and grind them. Heat oil in a pan. Fry ground masala for some time. Add boiled potatoes. Toss them thoroughly. Add spinach puree. Cook on slow fire for 5 to 6 minutes. Add milk and salt. Mix properly. Garnished with cream. Serve hot. Preparation Time: 50 minutes serves: 4 6

AALU PALAK KI BHURJI

INGREDIENTS Potatoes: Spinach: Ginger: Oil: Whole Red Chillies: 250 gms 500 gms 25 Gms 30 mls +15 mls 4 no

Salt:

To taste

METHOD Peel and cut potatoes in small cubes. Wash and chop spinach. Finely chop ginger. Heat oil in a pan. Saut potato cubes till almost done. Remove from fire and keep warm. Saut spinach and ginger in same oil. Add salt. Add potatoes and whole red chillies. Saut those together for 3 minutes.Serve hot. Preparation Time: 30 min. Serves: 4 6

AALU AUR PANEER KI SABZI

INGREDIENTS Potatoes (Big Size): Cottage Cheese: Spring Onions (Chopped) : Ginger (Chopped): Red Chilly Powder: Green Chilies (Chopped): Garlic Paste: Cumin Seeds: Turmeric Powder: Coriander Leaves: Oil: Salt: Lemon Juice: Chaat Masala: 200 gms 200 Gms 4 no 10 Gms 2 Gms 2 no 10 Gms 1.5 Gms A pinch 5 Gms 60 Gms To taste 15 mls 1 gm

METHOD Wash & par boil potatoes. Peel the skin of potatoes. Grate slowly to get long noodle (lachchas).Crush cottage cheese. Heat oil in a pan. Add cumin seeds. Fry till they start crackling. Saut onions, ginger and green chillies till golden brown. Add garlic paste. Saut well for some time. Add turmeric and red chilly powders. Add potatoes and cottage cheese. Saut gently so the potatoes should not get mashed. Put lemon juice and chaat masala.Sprinkle chopped coriander leaves. Serve Hot. Preparation Time: 40 minutes serves: 4 6

AALU AUR PARVAL KI SABZI

INGREDIENTS Potatoes: Parval: Red Chilly Powder: Salt: Oil: Chaat Masala: 250 gms 250 gms 10 Gms To taste For frying 3 gms

METHOD Cut potatoes and parval into fingers like shapes. Mix salt, chaat masala and red chilly powder. Heat oil in a pan. Fry parval for some time. When done remove the parval from the pan and keep

them aside. Add potatoes in the pan. Fry them till done. Remove and mix with the parval.Sprinkle the dry masala.Serve hot. Preparation Time: 35 minutes serves: 4 6

AALU PULAO
INGREDIENTS Basmati Rice: Potatoes: Water: Coconut (Grated): Mustard Seeds: Curry Leaves: Goda Masala: Green Chillies: Asafoetida: Red Chilly Powder: 400 Gms 250 gms 800 mls 200 Gms 1 gm 1 sprig 15 gms 3 no A pinch 2 Gms

METHOD Pick, wash and soak rice in water for 30 minutes. Wash and peel potatoes. Cut each potato into 8 pieces. Boil 800 mls water with salt. Heat oil in a thick bottomed pan. Crackle mustard. Add curry leaves, green chillies and asafetida. Fry for 10 seconds. Add potatoes in it. Stir fry for 2 to 3 minutes. Add turmeric and red chilly powders. Stir well. Put rice in the pan. Fry for 2 to 3 minutes. Add water and goda masala Add half of the grated coconut. Stir and Cook till rice absorbs water. Cover the pan with a tight lid. Reduce the fire. Cook for another 5 minutes. Remove from the fire. Garnished with remaining coconut. Serve hot. Preparation Time: 60 minutes serves: 4 6 AALU TAMATER INGREDIENTS Tomatoes 1/2 kg Potatoes 1/2 kg Onions 1/4 kg Red chilly powder 1 teaspoon Turmeric powder 1/4 teaspoon Lemon juice 1 small Sugar 2 teaspoon Cumin seeds 1/2 teaspoon Cinnamon 3-4 pieces Cloves 3-4 nos. Bay leaves 2-3 nos. 3-4 tablespoons Oil Salt As per taste METHOD

Boil and chop the potatoes. Finely chop the tomatoes and onions. Blend the tomatoes and the onions in a mixer to make paste. Heat oil in a deep bottomed pan. Add cumin seeds, cinnamon and cloves till they start crackling. Add the bay leaves. Add the chilly and turmeric powder. Saut for 1 - 2 minutes. Add tomatoonion paste. Cook for 10 minutes. Add some water if required. Add potatoes, sugar, salt and lemon juice. Cook for 5 - 7 minutes. Garnish with chopped coriander. Serve with chapattis. Preparation Time: 30 min Serves: 4 6 BAINGAN KA BHARTA INGREDIENTS Brinjals (large) 500 Gms Onions 115 gms Tomatoes 225 gms Green Chillies 5 gms Kashmiri Red Chilly (Pdr) 10 gms Cumin 3 gms Oil 35 mls Salt To taste Coriander Leaves A few sprigs METHOD Roast brinjals in hot oven or on an open fire. Dip in cold water. Remove the skin. Mash them finely. Chop onions, green chillies and tomatoes. Heat oil in a pan. Add cumin and chopped onions. Fry till golden brown. Add tomatoes. Fry for some time. Add mashed brinjals, chilly powder and salt. Cook for some time. Add chopped green chillies. Fry till oil starts oozing out. Remove from the fire. Add chopped coriander. Serve hot with chapattis or phulkas.Preparation Time: 40 minutes serves: 4 6 BEANS AUR AJWAIN KI SABZI INGREDIENTS Beans 400 Gms Ajwain3 gms Butter 10 Gms Salt To taste Water 15 mls METHOD Wash the beans properly. String and cut them equally. Heat butter in a pressure cooker. Add ajwain and saut for some time. Add beans and a pinch of soda bicarbonate. Saut for 1 minute. Add salt and some water and close the pressure cooker. Cook the beans for 2 minutes. Serve hot with chapatti. Preparation Time: 15 - 20 minutes serves: 4 6 BHARWAN BHINDI INGREDIENTS Ladies fingers 600 grams Ghee 75 grams Dried mango powder 1 tablespoon Coriander powder 1 1/2 teaspoons

Fennel powder1 1/2 teaspoons Cumin powder1 teaspoon Pepper powder 1 teaspoon Red chilly powder 2 teaspoons Turmeric powder 1 1/2 teaspoons Black cardamom powder 1/2 teaspoon Nutmeg powder 1/4 teaspoon Sliced onions 150 grams Curds 3 cups Salt As per taste

METHOD Slice off the caps and the tips of the ladies' fingers. Slit them leaving the tip intact. De-seed and keep aside. Dissolve the turmeric powder in 2 tbsp of water. Take a bowl. Add 2 tbsp ghee, mango powder, coriander powder, fennel powder, cumin powder, black pepper, 1 tsp red chilly powder, 1 tsp turmeric powder, cardamom powder and nutmeg powder and make a smooth mixture. Stuff the Ladies fingers with this mixture properly. Heat ghee in a deep pan. Add sliced onions and saut over a low flame until translucent. Add the remaining red chilly powder and turmeric solution. Stir fry till all the moisture evaporates. Add the stuffed Ladies fingers and cook over medium heat. Stir occasionally for about 7-8 minutes. Take the pan off the flame. Add beaten curds and salt. Cook on a low flame. Stir occasionally. Take care that the filling does not come out. Cook till the gravy reaches the desired thickness. Garnish with red chilies and ginger juliennes. Serve hot with parathas or chapatti. Preparation Time: 45 mins Serves: 4 6 BHARWAN KARELA INGREDIENTS Bitter gourd 6 medium Onions 4 medium Ginger 1 inch Garlic cloves 5-6 nos. Dried mango powder 1 teaspoon Red chilly powder 1 teaspoon Coriander powder 1 teaspoon Mustard oil 1 teaspoon Salt As per taste Oil As per requirement METHOD Wash and slightly peel the bitter gourds. Slit them in the center keeping the end intact. Sprinkle 1 tablespoon of salt and marinate for 15 - 20 minutes. Grind the onions, ginger and garlic to a fine paste. Mix this paste with dried mango powder, Red chilly powder, Coriander powder and mustard oil and make a mixture. Heat 3 - 4 tablespoons oil in a pan. Fry the bitter gourds carefully till they turn brown and keep them aside. Fry the ground mixture in the same oil till light brown. Keep aside to cool. Stuff the bitter gourds with the mixture carefully. Arrange them in a pan. Put 1 - 2 teaspoons oil and cover the pan. Cook on a low flame for about 8 - 10 minutes. Serve hot with parantha or chapatti. Preparation Time: 30 mins Serves: 4 6

BHUNI ARBI INGREDIENTS Arbi 500 gms Tamarind Juice 75 mls Red Chilly Powder 10 Gms Salt To taste Jaggery 20 gms Mustard Seeds 1 gm Curry Leaves 6 sprigs Asafoetida A pinch METHOD Peel and wash the arbi properly. Pat dry and cut into roundels. Apply salt and tamarind juice and keep marinated for about 1 hour. Heat oil in a pan. Fry arbi till it turns crispy and brown. Add tamarind juice, jaggery and chilly powder. Saut on low heat till water is absorbed and arbi is tender. Temper the dish with mustard seeds, curry leaves and asafetida. Mix well. Serve hot with parantha or chapatti. Preparation Time: 1 hour 45 minutes. Serves: 4 - 6. BHUTTA MAKHANI INGREDIENTS Corn 750 grams Milk 200 ml Green chilly paste 2 teaspoons Ginger-garlic paste 3 teaspoons Peanuts 50 grams Turmeric powder 1/2 teaspoon Garam masala powder1 teaspoon Mustard seeds 1 teaspoon Asafoetida powder 2 pinches Salt As per taste Sugar 1/4 teaspoon Butter 3-4 tablespoons Coriander leaves as per requirement Sesame paste 50 grams METHOD Coarsely crush the corn. Heat oil in a pan. Add the mustard seeds, asafetida and coarsely crushed peanuts. Fry for 1 or 2 minutes. Add the ginger garlic paste, chilly paste and the turmeric powder. Saut for 3 - 4 minutes till the pastes turn brown. Add the crushed corn, milk and salt. Cover the pan and cook for 10 minutes on a medium flame. Add the sesame paste, garam masala powder and one cup water. Cover and cook for 5 - 7 minutes. Add butter and sugar. Garnish with coriander leaves. Serve hot. Preparation Time: 45 mins Serves: 5 6 CHANE KI DAL LAUKI INGREDIENTS

Bengal Gram 75 gms Bottle Gourd (lauki) 500 gms Onion 50 gms Chilly Powder 2 gms Turmeric 1 gm Ginger 5 Gms Garam Masala 2 gms Tomatoes 100 gms Oil 30 Gms Coriander Leaves A few sprigs Salt To taste Asafoetida A pinch Cumin 1.5 gms

METHOD Peel the Bottle Gourd and cut into equal size cubes. Chop onions, tomatoes and coriander. Scrape ginger and chop finely. Soak chana dal for some time. Boil chana dal in enough water. Cook till chana dal become soft and tender. Heat oil and fry onion till golden brown. Add chilly powder, turmeric and chopped ginger. Fry for 2 - 3 minutes. Add Bottle Gourd cubes. Saut for some time. Add boiled chana dal. Cook till Bottle Gourd is soft and tender. Heat oil in a pan. Crackle cumin seeds in it. Add asafetida and chopped tomatoes. Fry and temper the cooked dal. Sprinkle garam masala. Serve hot with chapatti of rice. Preparation Time: 40 minutes serves: 4 6 DAHI VADE INGREDIENTS For Bhalle Urad Dal 600 gms Salt To taste Baking Powder 10 Gms Cumin 5 gms Asafetida 1 gm Cooking Soda 1 gm Ginger 30 Gms Coriander 1/8 bunch Oil For frying For Dahi mixture Curds 2000 Gms Salt To taste Cumin Powder 50 Gms Tamarind Chutney 200 gms Mint Chutney 120 gms Coriander Leaves 1/2 bunch Black Salt Powder 10 Gms Chopped Green Chilies 10 gms

Shredded Ginger 30 Gms Chaat Masala 20 gms Powdered Sugar 150 gms

METHOD Pick and wash urad dal. Soak for 10 to 12 hours. Drain the water. Grind the dal to a thick fine paste. Mix baking powder, cooking soda, chopped ginger, green chilies, coriander and asafetida. Mix well to get light and fluffy dal batter. Keep aside for 10 minutes. Heat plenty of oil in a pan at very high temperature. Reduce the heat and wait for some time. Take the better and give Wada shape with the help of your palms. Fry 6 - 7 wadas at a time. Fry till wadas are crispy brown. Remove from the fire and keep aside. Heat water and add little salt. Soak fried wadas in hot water to remove extra oil. Remove wadas from water after 30 minutes. Take 500 Gms of curd to make Buttermilk for soaking. Squeeze the extra water from the wadas and soak in thin curds. Squeeze the buttermilk from the wadas and sprinkle Cumin Powder, Tamarind Chutney, Mint Chutney, Coriander Leaves, Black Salt Powder and Chaat Masala. Beat remaining curds in a bowl. Add salt and sugar and beat well. Pour the curd over the seasoned wadas. Put in a refrigerator to cool. Serve cold. Preparation Time: 12 - 13 hours serves: 4 6 DAL (AMRITSARI STYLE) INGREDIENTS Mung Dal 100 gms Chana Dal 100 gms Black Urad Dal 50 gms Mint A few sprigs Butter (White) 50 Gms Ginger 25 Gms Garam Masala 5 gms Tomatoes 100 gms Onion 50 gms Coriander Leaves A few sprigs Salt To taste Red Chilies 5 gms Green Chilies 2 no Cumin 3 gms METHOD Pick, wash and soak all the dals for 1 hour. Peel and chop onions and ginger. Chop tomatoes, green chilies, coriander and mint. Boil dals in water till soft. Add green chilies and mint. Add enough water to make pouring consistency. Add salt. Simmering for some time. Heat butter in a pan. Fry cumin till it starts crackling. Add onions and fry till golden brown. Add ginger, red chili powder and tomatoes. Fry till oil separates. Add garam masala. Temper the dal with this masala. Mix well the dal, water and masala. Add chopped coriander. Garnished with chopped mint and butter. Serve hot with phulka or rice. Preparation Time: 1 1/2 - 2 Hours Serves: 4 6 DAAL FRY INGREDIENTS Tuar Dal

225 gms

Green Chilies 10 gms Ginger-Garlic Paste 15 Gms Coriander Leaves A few sprigs Salt To taste Cumin 3 gms Onion 100 gms Tomatoes 225 gms Oil or Ghee 50 Gms Water 1000 mls Ginger 15 Gms Garam Masala 5 gms

METHOD Clean and soak tuardal for 2 hours. Chop onion and tomatoes. Slit green chilies. Chop ginger and coriander. Put dal in a pressure cooker. Add salt, ginger-garlic paste and water. Pressure cook for 5 minutes. Heat oil in a pan. Fry cumin seeds till they start crackling. Add green chilies and onions. Fry till golden brown. Add chopped tomatoes, turmeric and chili powder. Fry well till oil separates. Pour over tuardal. Mix it properly. Simmer for 2 to 3 minutes. Remove in a serving bowl. Garnish with chopped ginger, coriander leaves and garam masala. Serve hot. Preparation Time: 2 1/2 hours serves: 4 6 DAL FRY 1 INGREDIENTS Toovar dal 1 cup Water 2 1/2 cups Turmeric powder 1/2 teaspoon Oil 3 tablespoons Chopped onions 3/4 cup Chopped garlic 1 teaspoon Chopped ginger 1 teaspoon Chopped green chilies1 teaspoon Cumin seeds 1/2 teaspoon Asafoetida 1 pinch Chopped tomatoes 1 cup Chili powder 1 teaspoon Turmeric powder 1/4 teaspoon Chopped coriander leaves 1/4 cup Salt As per taste METHOD Wash and soak the dal in 2 1/2 cups of water for about 30 minutes. Cook dal in pressure cooker till done. Remove lid of the cooker and cook further for 2 minutes on a medium flame. Be careful that the dal should not get mashed. Heat oil in a pan. Add the chopped onion, garlic, ginger, green chilies and cumin seeds. Fry on a medium flame for 4 - 5 minutes. Stir occasionally. Add turmeric powder, chili powder, salt, and chopped tomatoes. Fry on a high flame for 3 minutes. Add into the

cooked dal and mix properly. Garnished with coriander leaves. Serve hot with phulka or rice. Preparation Time: 35 - 45 mins Serves: 4 6 DAL MAKHANI INGREDIENTS Black urad dal (whole) 1 cup Kidney beans (rajma) 1/4 cup Ginger juliennes 1 tablespoon Red chilly powder 2 teaspoons Tomato puree 3/4 cup Tomatoes 2 medium Ginger-garlic paste 1 tablespoon Garam masala 1 teaspoon Cumin seed powder 1 teaspoon Fresh cream 3/4 cup Butter 4-5 tablespoons Salt As per taste METHOD Wash & soak the dal and rajma overnight. Add soaked dal, salt, ginger juliennes and 1 tsp red chili powder in a pressure cooker. Add about 3 - 4 cups of water. Pressure cook till dals are done. Heat the butter in a pan. Add onions. Saut till they turn pink. Add the ginger and garlic paste. Saut till golden brown. Add finely chopped tomatoes. Cook till tomatoes become pulpy. Add jeera powder and red chili powder. Saut for some time. Add the tomato puree. Saut for another 2 - 3 minutes. Add cooked dals into this masala. Sprinkle garam masala powder. Cover and cook over a low flame for about 30 - 35 minutes. Add the fresh cream. Garnish with fresh coriander. Serve with rice or rotis. Preparation Time: 45 mins Serves: 4 6 DAL TADKA INGREDIENTS Masur Dal (Whole) 225 gms Green Chillies 10 gms Ginger-Garlic Paste 15 Gms Coriander Leaves A few sprigs Salt To taste Cumin 3 gms Onion 100 gms Tomatoes 225 gms Oil or Ghee 50 Gms Water 1000 mls Ginger 15 Gms METHOD Clean and soak dal for 2 hours. Chop onion and tomatoes. Slit green chilies. Chop ginger and coriander. Put dal in a pressure cooker. Add salt and ginger-garlic paste. Pressure cook for 30 minutes. Heat ghee in a pan. Add cumin seeds. Fry till seeds start crackling. Add slit green chilies

and chopped onions. Fry till golden brown. Add chopped tomatoes and chili powder. Fry well till oil separates. Pour over dal. Mix well. Simmer for 2 to 3 minutes more. Remove in a serving bowl. Garnish with chopped ginger and coriander leaves. Serve hot with phulka or rice. Preparation Time: 2 - 3 hours serves: 4 6 DAM AALU (BENGALI STYLE) INGREDIENTS Potatoes 16 no Chili Paste 15 Gms Coriander Cumin Powder 15 Gms Salt To taste Mustard Oil 30 mls Curds (Thick) 50 gm Fennel Powder 5 Gms Mustard Powder 2 Gms METHOD Peel and par boil potatoes. Heat oil and saut potatoes. Take a bowl. Add Chili Paste, Coriander Cumin Powder, Salt, Mustard Oil, Fennel Powder and Mustard Powder with some water and make a smooth paste. Add this paste to the potatoes and cook on slow fire. Beat the curd properly. Garnish potatoes with beaten curds. Serve hot. Preparation Time: 45 minutes serves: 4 6 DAM AALU INGREDIENTS Large Potatoes500 gms Oil For frying For Stuffing: Cottage Cheese 50 Gms Mawa 20 gms Cashew nuts 10 gms Raisins10 gms Green Cardamom 2 no Nutmeg A little Ginger 10 Gms Mint 2 sprigs Salt To taste Green Chili 1 no Green Coriander 2 sprigs White Pepper 1 gm Butter 10 Gms For Gravy: Oil + Butter 30 mls + 10 Gms Cashew nuts 25 Gms Red Chili Powder 5 Gms Turmeric A little

Brown Onion Paste 10 Gms Kasoori Methi 1 gm Salt to Taste Ginger Paste 10 Gms Garam Masala 2 gms Cream 50 mls For Garnish: Warq 1 no Cherries 6 no Almonds 6 no Green Coriander 8 gms

METHOD Wash and peel potatoes. Boil the potatoes in salted water and drain. Hollow the potatoes with the help of a peeler. Take a deep bottomed pan. Heat oil in the pan. Fry the potatoes till golden brown. Grate paneer and mawa. Chop cashew nuts, raisins, green chilies, coriander, mint and ginger. Pound cardamom and nutmeg. Soak cashew nuts in hot water for 30 minutes and grind to a fine paste. Chop tomatoes and make puree. Take a bowl and mix the above ingredients. Stuff this in the hollow potatoes and keep aside. Blanch and slice almonds. Heat oil and butter in a thick bottomed pan. Add ginger and garlic paste. Fry till golden brown. Add tomato puree, red chili powder, turmeric, and brown onion paste and kasoori methi. Cook till oil separates from masala. Add cashew nut paste. Mix well. Remove from fire. Add cream, salt and garam masala. Mix properly. Add some water to make smooth gravy. Take a pan with a tight lid. Place the potatoes in the pan. Pour the gravy over them to cover properly. Cover the dish with the lid. Place the pan on slow fire for 10 to 15 minutes. Place a tawa under the cooking pan to avoid burning. Garnish with Warq, almonds, cherries and coriander. Serve hot with naans or any other Indian bread. Preparation Time: 1 1/2 - 2 Hours. Serves: 4 6 DHOKLA INGREDIENTS Chana Dal 300 gms Rice 250 Gms Green Chilly Paste 15 Gms Ginger Paste 20 Gms Curd 60 Gms Red Chilly Powder 2 Gms Turmeric Powder 1 gm Oil 30 mls Soda-bi-Carbonate 2 gms Salt To taste Sugar A pinch For Tempering: Mustard Seeds 4 Gms White Sesame Seeds 3.5 Gms Coriander Leaves 5 Gms

Asafoetida A pinch For Sauce: Tamarind Pulp 120 Gms Dates 150 Gms Jaggery 150 gms Sultana 30 gms Black Salt Powder 2 Gms Chaat Masala 2 gms

METHOD Wash dal and rice together in enough water. Soak for 1 hour. Drain and leave to dry. Grind coarsely in a mixer to make a paste. Beat curds in a bowl. Add coarsely ground paste, chilly and ginger paste, beaten curd, red chilly and turmeric powder, sugar, soda-bi-carbonate, oil and salt. Mix properly till it reaches the pouring consistency. Keep aside for 4-6 hours. Apply oil in a tray. Pour the mixed liquid in the tray. Steam it till it become firm. Cut dhokla into pieces. Heat oil in a pan. Fry mustard seeds and white sesame seeds till they start crackling. Add asafoetida. Pour this over dhokla. Chop the dates in small pieces. Heat little oil in a pan. Fry sultanas in it and keep aside. Put tamarind, jaggery and dates in a pan. Add water to cover them. Simmer till dates are cooked. Season sauce with black salt and chaat masala. Add fried sultanas to it. Pour this tamarind sauce over it. Preparation Time: 6 - 7 hours serves: 4 6 GAJAR MATTAR INGREDIENTS Carrots600 gms Green Peas Shelled 400 Gms Ginger Paste 10 Gms Fenugreek Seeds Powder 2 Gms Red Chilly Powder 2 Gms Tomatoes 200 gms Green Chilly 2 no Garam Masala 2 gms Turmeric Powder 1 gm Cumin Seeds 1 gm Oil 60 Gms Coriander Leaves A few sprigs Salt To taste METHOD Wash and clean the carrots properly. Scrape and cut them into equal size cubes. Wash and chop tomatoes. Pick, clean and chop coriander leaves. Chop green chillies. Heat oil in a thick bottomed pan. Crackle cumin. Add fenugreek seeds powder and ginger paste. Fry for some time. Add carrots. Fry for 2 - 3 minutes. Add turmeric and chilly powder. Stir well. Add green peas and salt. Stir and cover the pan with a lid. Cook for 8 to 10 minutes on low fire. Add chopped tomatoes. Sprinkle garam masala. Add chopped green chilly. Mix well. Garnished with chopped coriander. Serve hot. Preparation Time: 35 minutes serves: 4 6

GOBHI KI SABZI INGREDIENTS Cauliflower 500 gms Onion 55 gms Dry Mango Powder 10 Gms Cumin 3 gms Turmeric A pinch Garlic 3 flakes Ginger A small piece Green Chillies 2 no Oil 15 Gms Salt To taste Green Coriander For garnishing Tomatoes For garnishing METHOD Wash and grate cauliflower coarsely. Chop onion, garlic, ginger and green chillies. Heat the oil in a pan. Crackle cumin seeds. Add turmeric, cauliflower, onion, garlic, ginger, and green chillies. Fry well. Add spices, salt and mango powder. Cover the pan with a lid. Cook over medium heat till the cauliflower is cooked. Serve hot with phulka or paratha. Preparation Time: 25 - 30 minutes serves: 4 6 KADAI PANEER INGREDIENTS Basic Gravy 1 recipe Paneer 300 gms Coriander 2 sprigs Lime Juice 30 mls Oil 60 mls Whole Red Chillies 4 no Ginger 15 Gms Capsicum 100 gms Salt To taste METHOD Cut the paneer into 1" pieces. Apply salt and lime juice on the pieces. Mix well and keep aside for 30 minutes. Deseed red chillies. Soak in water for half and hour. Grind soaked chillies to a fine paste. Cut the capsicum into 1" pieces. Finely chop the coriander. Cut ginger into juliennes. Heat oil in a deep pan. Add cumin seed. Fry them till it starts crackling. Add red chilly paste and ginger juliennes. Add 1 recipe of basic gravy. Add capsicum. Cook till gravy is reduced to half. Add paneer pieces. Cook for 10 - 15 minutes or till the gravy starts coating the paneer. Remove from fire. Garnish with chopped coriander. Serve hot. Preparation Time: 50 minutes serves: 4 6

KADI (PUNJABI STYLE) INGREDIENTS Pakodas : Gram Flour (Besan) 200 gms Baking Powder 3 Gms Garlic Paste 10 Gms Green Coriander 1/8 bunch Red Chilly Powder 5 Gms Coriander Seeds 1 gm Ajwain 1 gm Water 250 mls Chaat Masala 10 gms Salt To taste Asafoetida A pinch Oil For frying For Kadhi: Curd 500 Gms Bengal Gram Flour 50 Gms Turmeric 2 gms Cumin 3 gms Fenugreek Seeds 3 Gms Ghee 15 gms Green Chillies 3 no Red Chilly Powder 10 Gms Cloves 6 no Garam Masala 5 gms Ginger Paste 5 Gms Garlic Paste 5 Gms Salt To taste Oil 15 mls Water 1000 mls METHOD Take a deep pan and add water and curds. Beat well to get buttermilk consistency. Sprinkle besan gently to the buttermilk. Beat well to get a smooth mixture. Add salt, turmeric and ginger-garlic paste. Put this pan on the fire. Stir continuously till the mixture starts boiling. Heat oil in another pan. Fry cloves in the oil. Remove cloves from the oil and keep aside. Crackle cumin and fenugreek seeds in the same oil. Temper the boiling kadhi mixture. Simmer the mixture for 1 hour on a low heat. Pound fried cloves and make coarse powder. Add it to the Kadhi. Take a deep bowl. Sieve gram flour and baking powder in it. Add garlic paste, ajwain, crushed coriander seeds, salt, asafoetida and finely chopped coriander. Make a smooth batter with water and keep aside for 30 minutes. Beat again and add some more water to get smooth coating consistency. Heat oil in a deep pan. Put the besan batter in hot oil with the help of a round spoon. Half fry and remove. Fry all pakoras like this. Keep them aside to cool. When half done pakodas are cold, press them gently. Heat oil and fry pressed pakodas till crispy brown. Put pakodas in simmering kadhi. Sprinkle salt

and garam masala. Switch off the fire and allow kadhi to settle down. Sprinkle chilly powder on top of the kadhi. Heat ghee in a pan at very high flame. Add slit green chillies and fry for few seconds. Pour hot ghee and chilly tempering over the sprinkled red chilly powder. Stir gently. Serve hot with boiled rice. Preparation Time: 1 1/2 Hours Serves: 6 8 KARARI BHINDI INGREDIENTS Ladies Fingers250 Gms Gram Flour 60 Gms Mango Powder 10 Gms Red Chilly Powder 4 Gms Salt To taste Sugar 5 Gms Oil for Frying METHOD Take equal size ladies fingers. Wash and clean them properly. Remove the top end. Slit the ladies fingers vertically in such a way that they are still joined at the tail end. Mix gram flour, mango powder, salt, red chilly powder and sugar. Put the ladies fingers in a tray and sprinkle this mixture on it. Shake the tray to coat the ladies fingers evenly. Keep aside for 1/2 an hour, so that the mixture sticks to the vegetable properly. Heat oil in a pan. Fry ladies fingers till they are crisp. Remove and put on kitchen paper. Serve hot. Preparation Time: 1 - 1 1/2 Hours. KATHAL KA SALAN INGREDIENTS Raw Jack Fruit 500 Gms Coriander 1 sprig Garam Masala 5 gms Salt To taste Oil For frying kathal For Tari: Onions 300 gms Tomato 400 gms Turmeric 1 gm Red Chilly Powder 9 Gms Ginger Paste 10 Gms Garlic Paste 10 Gms Garam Masala Powder 3 Gms Coriander Powder 3 Gms Green Coriander A few sprigs Oil 100 mls Salt To taste Cumin 1.5 gms Water 400 mls Whole Garam Masala:

Cloves 6 no Green Cardamom 5 no Cinnamon 1 " stick Bay Leaf 1 no Black Cardamom 2 no Pepper Corns 6 no

METHOD Peel and chop onions. Boil in little water. Grind the onions to a fine paste. Blanch tomatoes and make fine puree. Chop coriander. Heat oil in a pan. Fry cumin and let it crackle. Add ginger and garlic paste. Fry till golden brown. Add onion paste. Fry till oil separates. Add tomato puree. Fry again till oil separates. Add turmeric, red chilly powder, whole garam masala and water. Simmer for 35 minutes. Add Garam masala, chopped coriander, coriander powder and salt. Boil for some time. Remove the skin of raw jackfruit. Cut them into 2" x 1" pieces. Sprinkle salt on the pieces. Deep fry till golden brown. Add fried jackfruit pieces in tari. Cook for 15 minutes or till the vegetable is tender and gravy is thick. Sprinkle garam masala. Garnish with coriander. Preparation Time: 60 minutes serves: 4 6 KHATTE MEETHE AALU INGREDIENTS Potatoes 800 gms Kashmiri Whole Red Chillies 12 no Coconut 100 gms Salt To taste Tamarind Pulp30 mls Jaggery or Sugar 30 Gms Water 200 mls Garlic 1 small pod Oil 50 Gms Coconut Oil (Opt) 15 gms METHOD Wash the potatoes properly. Take water in a deep pan. Boil potatoes in it. Peel and cut them into small cubes equally. Deseed the chillies. Boil them in little water. Grind the boiled chillies, coconut and tamarind pulp to a fine paste. Peel and crush garlic. Mix water, jaggery and ground masala. Bring to a boil. Add salt and potatoes. Simmer it for some time. Heat oil in a pan. Add peeled and crushed garlic. Fry till golden brown. Temper potatoes with it. Simmer for 1 minute. Serve hot. Preparation Time: 45 - 50 minutes KHATTI MEETHI LAUKI KI SABZI INGREDIENTS Lauki 500 gms Mustard Seeds1 gm Cumin Seeds 1 gm Fenugreek Seeds 1 gm Fennel 1 gm

Turmeric A pinch Red Chillies 4 no Curry Leaves 2 sprigs Coriander Leaves 1/4 bunch Oil 30 ml Asafoetida A pinch Salt To taste Oil For frying Lauki Tamarind A lemon sized ball Jaggery A lemon sized ball

METHOD Clean and cut the pumpkin into 1" cubes. Chop coriander. Roast fennel, fenugreek, cumin and 2 chillies. Cool and pound properly. Crush jaggery. Soak tamarind and take out the juice. Heat oil in a pan. Fry pumpkin pieces and keep aside. Heat 2 tbsp oil. Crackle mustard seeds. Add red chillies. Fry for some time. Add pounded masala. Add pumpkin pieces and salt. Mix properly. Add tamarind, jaggery, turmeric and asafoetida. Cook on slow fire for 10 minutes or till the pumpkin is tender. Mix it gently so the pumpkin pieces should not break. Serve hot with chapatti. Preparation Time: 40 - 45 minutes serves: 4 6 KHATTI MEETHI MATTER KI SABZI INGREDIENTS Fresh Peas 400 gms Fresh Pomegranate Seeds 200 Gms Dry Pomegranate Seeds Powder 3 Gms Sugar 5 Gms Oil 30 mls Black Pepper To taste Soda Bicarbonate A Pinch Salt To taste METHOD Boil fresh peas with soda bicarbonate and 1 tsp salt. Rinse in cold water. Keep aside. Roast pepper and pomegranate seeds properly. Pound the roasted pepper and pomegranate seeds. Heat oil in a pan. Add pomegranate and pepper. Add green peas. Mix well. Add sugar and salt. Fry till dry. Remove from fire. Add fresh pomegranate seeds. Mix lightly. Serve Hot. Preparation Time: 25 30 minutes serves: 3 4 KHICHDI INGREDIENTS Rice 550 Gms Split Green Gram 250 gms Cumin Seeds 1 gm Butter or Pure Ghee 15 Gms Asafoetida A pinch

METHOD Soak split green gram and rice in separate bowls for 30 minutes. Take a pan with a lid. Add rice and green gram in the bowl. Mix them well. Add plenty of water. Cover the pan with the lid. Cook till tender. Heat butter or pure ghee in a pan. Crackle cumin seed. Add asafoetida. Temper khichdi with it. Serve hot with raita, pickle or lassun chutney. Preparation Time: 1 hours Serves: 4 6 LAUKI KOFTA CURRY INGREDIENTS Bottle gourd 250 grams Gram flour (besan) 30 grams Onion 1 no. Tomato 3 no. Green chillies 2 no. Ginger 1/2 inch Coriander powder 10 grams Cumin powder10 grams Chilly powder 5 grams Turmeric powder a pinch Salt As per taste Oil 50 grams Coriander leaves 2 tablespoons METHOD Peel and grate bottle gourd. Remove excess moisture by squeezing it. Keep the liquid to use later. Finely chop onion, green chillies, ginger and coriander leaves. Mix gram flour, grated gourd and salt. Make lemon size balls with the mixture. Heat oil in a deep pan. Deep fry the koftas till brown. Remove on kitchen paper and keep aside. Grind spices to a fine paste. Slice onions. Chop tomatoes. Heat oil in a pan. Fry the sliced onions. Add tomatoes, ground spices, salt, remaining liquid of grated gourd and some water. Simmer till gravy becomes thick. Add fried koftas gently and cook well. Serve hot with chapatti. Preparation Time: 45 mins Serves: 3 4 LAUKI SUBZI INGREDIENTS Bottle Gourd Cumin 2 gms Coriander Oil 5 Gms Turmeric Salt (Opt) Asafoetida

500 gms 1 sprig A pinch to taste A pinch

METHOD Peel and cut gourd into small pieces. Chop coriander. Add gourd, salt and turmeric in a pressure cooker. Cook for 5 minutes. Heat oil in a pan. Crackle cumin seeds. Add asafoetida in it. Pour over cooked gourd. Garnish with chopped coriander. Serve hot. Preparation Time: 15 - 20 minutes serves: 4 5

MALAI KOFTA (DRY) INGREDIENTS Potato 100 gms Paneer 150 gms Mawa 50 gms Cashew nuts 25 Gms Coriander 1/4 bunch Ginger 15 Gms Corn Flour 15 Gms Black Pepper 5 Gms Oil For frying koftas Salt To taste METHOD Wash & par boil potatoes. Peel and mash the potatoes well. Grate paneer and mawa. Chop cashew nuts, ginger and coriander. Mix potatoes, paneer, mawa, chopped cashew nuts, ginger, coriander, corn flour, salt and black pepper. Make dough. Divide the dough into 30 - 32 small balls. Heat oil in a pan. Fry balls till golden brown. Remove on kitchen paper. Serve hot with tomato sauce or chutney. Preparation Time: 45 - 50 minutes MALAI MATAR METHI INGREDIENTS Fenugreek leaves 1 bunch Green chillies 3 nos. Chopped ginger 1 teaspoon Onion 1 small Peas (fresh) 1/2 cup Fresh cream 1/3 cup Clove-Cinnamon powder 1/4 teaspoon Garam masala 1/4 teaspoon Turmeric powder 1/2 teaspoon Red chilly powder 1/2 teaspoon Dried mango powder 1/2 teaspoon Ghee 3 tablespoons Salt As per taste METHOD Wash, drain and chop fenugreek leaves. Cook fenugreek leaves, turmeric powder, clove-cinnamon powder, chopped onion, ginger and chillies in a pressure cooker. When cooked, mash the mixture slightly. Heat ghee in a deep bottomed pan. Add peas, mashed mixture, salt, amchur, red chilly powder and garam masala powder. Cook till it become thick. Stir occasionally. Beat the cream in a bowl. Add beaten cream. Stir well till the cream blends with the mixture. Serve hot with phulka. Preparation Time: 25 mins Serves: 4 5 MASALA GOBHI

INGREDIENTS Oil 2 tbspn. Onion 1 large Pepper 1 tspn. Turmeric Powder 1/2 tspn. Cauliflower 500 gm. Potatoes (Medium) 1 - 2 Salt to Taste METHOD Break cauliflowers into small flowerets. Wash & peel potatoes and cut into 1" square cubes. Ground pepper. Slice onion. Heat oil in a saucepan. Add onion. Saut until the onion becomes tender. Add ground pepper, turmeric powder, cauliflower, potatoes and water. Cover the pan and bring the stuff to boil. Reduce the heat. Simmer for 5 minutes or till the cauliflower tender. Add salt. Serve hot. Preparation Time - 25 minutes Serves: 4 5 MASOOR KI DAAL INGREDIENTS Masoor dal 1 cup Cumin Seeds 1/2 teaspoon Turmeric powder 1/2 teaspoon Green chillies 2 nos. Oil 2-3 tablespoons Onion 1 Salt As per taste METHOD Pick & wash masoor dal properly. Boil the dal to tender. Drain and mash the dal. Slice the onion. Heat oil in a pan. Add the cumin seeds. Fry till light brown. Add the sliced onions. Fry until onion turns golden brown. Add the mashed dal into the pan. Add turmeric powder, salt, and green chillies. Simmer for about 10 - 15 minutes. Garnish with chopped coriander. Serve with steamed rice. Preparation Time: 25 mins Serves: 4 - 6 MATTAR MASALA INGREDIENTS Vegetable Oil 1 tbspn. Cumin Seeds 1 tbspn. Garlic Clove 1 no. Green Chillies 1/2 nos. Green Peas 1/2 kg. Red Chilly Powder 1/4 tspn. Lemon Juice 1 tspn. Chopped Coriander Leaves 1 tbspn. Salt to Taste METHOD

Peel and finely mince the garlic. Heat oil in a sauce pan. Crackle cumin seeds. Add minced garlic. Add sliced green chillies. Stir for some time. Add shelled peas, salt and red chilly powder. Fry for 2 minutes. Add some water and cover the pan. Cook on medium heat until the peas are just tender. Sprinkle some water if required. Remove from heat. Sprinkle lemon juice and half of the green coriander. Mix gently. Cook till all blended well. Garnish with coriander leaves and green peas. Serve hot. Preparation Time: - 45 minutes serves: 4 6 MASOOR KI DAAL INGREDIENTS Masoor dal 1 cup Cumin Seeds 1/2 teaspoon Turmeric powder 1/2 teaspoon Green chillies 2 nos. Oil 2-3 tablespoons Onion 1 Salt As per taste METHOD Pick & wash masoor dal properly. Boil the dal to tender. Drain and mash the dal. Slice the onion. Heat oil in a pan. Add the cumin seeds. Fry till light brown. Add the sliced onions. Fry until onion turns golden brown. Add the mashed dal into the pan. Add turmeric powder, salt, and green chillies. Simmer for about 10 - 15 minutes. Garnish with chopped coriander. Serve with steamed rice. Preparation Time: 25 mins Serves: 4 - 6 MATTAR MASALA INGREDIENTS Vegetable Oil 1 tbspn. Cumin Seeds 1 tbspn. Garlic Clove 1 no. Green Chillies 1/2 nos. Green Peas 1/2 kg. Red Chilly Powder 1/4 tspn. Lemon Juice 1 tspn. Chopped Coriander Leaves 1 tbspn. Salt to Taste METHOD Peel and finely mince the garlic. Heat oil in a sauce pan. Crackle cumin seeds. Add minced garlic. Add sliced green chillies. Stir for some time. Add shelled peas, salt and red chilly powder. Fry for 2 minutes. Add some water and cover the pan. Cook on medium heat until the peas are just tender. Sprinkle some water if required. Remove from heat. Sprinkle lemon juice and half of the green coriander. Mix gently. Cook till all blended well. Garnish with coriander leaves and green peas. Serve hot. Preparation Time: - 45 minutes Serves: 4 - 6 MATTAR PANEER KA SALAN INGREDIENTS

Peas (Shelled) 250 Gms Paneer 500 gms Turmeric 5 gms Garam Masala 10 gms Coriander 1 sprig Oil For frying paneer Salt To taste For Tari: Onions 300 gms Tomato 400 gms Turmeric 1 gm Red Chilly Powder 9 Gms Ginger Paste 10 Gms Garlic Paste 10 Gms Garam Masala Powder 3 Gms Coriander Powder 3 Gms Green Coriander A few sprigs Oil 50 mls Salt To taste Cumin 1.5 gms Water 400 mls Whole Garam Masala: Cloves 6 no Green Cardamom 5 no Cinnamon 1 " stick Bay Leaf 1 no Black Cardamom 2 no Pepper Corns 6 no

METHOD Peel and chop onions. Grate onions to a fine paste. Blanch tomatoes and make fine puree. Chop coriander. Heat oil in a pan. Crackle cumin seeds. Add ginger and garlic paste. Fry till golden brown. Add onion paste. Fry till oil separates. Add tomato puree. Fry till oil separates. Add turmeric, red chilly powder, whole garam masala and water. Simmer for 35 minutes. Add Garam masala, chopped coriander, coriander powder and salt. Boil once again. Add 250 Gms shelled peas and 200 mls water in it. Simmer for 20 minutes. Cut paneer into 1" cubes. Heat oil in a pan. Fry paneer till golden brown. Put paneer in cold water. Squeeze the paneer. Put it in the simmering tari. Add salt and garam masala. Cook the tari to boiling point. Garnish with coriander leaves. Serve hot with Chapatti. Preparation Time: 40 - 45 minutes serves: 4-6 MATTAR PULAO INGREDIENTS Basmati Rice 400 Gms Peas 300 gms

Water 700 mls Milk 100 mls Onion 80 gms Oil 60 mls Cumin Seeds 3 Gms Cardamom 4 no Cloves 8 no Cinnamon 1" stick Bay Leaf 2 no Salt To taste Ginger Juliennes 20 gms

METHOD Wash and soak basmati rice for 30 minutes. Finely chop the onions. Heat oil in a pan. Saut onions. Add Cumin Seeds, Cardamom, Cloves, Cinnamon, Bay Leaf and Ginger Juliennes. Stir well. Add rice and fry well. Add shelled peas and salt. Add hot water and milk. Cover and cook. Place a tawa under the pan to avoid bottom sticking. Serve hot with raita or pickle. Preparation Time: 60 minutes. Serves: 4 - 6. METHI DAL INGREDIENTS Toovar dal 1 cup Chopped onions: 2 nos. Green chilly 1 no. Tamarind pulp2 teaspoons Jaggery 1 teaspoon Garlic clove 1/2 no. Red chilly powder 1 teaspoon Fenugreek seeds 1/2 teaspoon Mustard seeds 1/2 teaspoon Oil 2 tablespoons Salt As per taste METHOD Rinse the dal and fenugreek seeds. Soak them in water together. Drain after 2 hours. Cook with slit green chilly, onions, red chilly powder, turmeric, salt, jaggery and 4 cups water in pressure cooker. Cook till tender. Cool and mash properly. Heat oil in a deep bottomed pan. Add mustard seeds and garlic. Saut till seeds start crackling. Pour into the cooked dal. Add tamarind paste. Stir well. Simmer for 3 - 4 minutes. Garnish with fresh coriander leaves. Serve hot with rice. Preparation Time: 30 mins Serves: 4 6 MILVAN DAAL INGREDIENTS Toovar dal 1 cup Moong dal 2 tablespoon Bengal gram dal 1 tablespoon

Tomato 1 no Turmeric powder 1/2 teaspoon Red chilly powder 1 teaspoon Oil 11/2 tablespoon Mustard seeds 1/2 teaspoon Cloves 4 no Cinnamon 1 inch Coriander leaves 1/4 cup Asafoetida 1/4 teaspoons

METHOD Mix Toovar dal, Moong dal and Bengal gram dal together and Wash and rinse thoroughly. Soak the dals for 30 minutes in double amount of water. Pressures cook the dals till tender. Eat oil in a pan. Crackle mustard seeds. Add cinnamon, cloves and asafoetida. Fry for 1 minute. Pour in the dal. Beat the dals to make a uniform mixture. Add the chopped tomato, Turmeric powder and red chilly powder. Cook for 10 - 15 minutes. Garnish with chopped coriander leaves. Serve hot. Preparation Time: 25 - 30 mins serves: 4 - 6. MOONG KI DAL PALAK INGREDIENTS Whole Mung 100 gms Spinach 1000 Gms Onion 1 no small Ginger 15 Gms Green Chilly 3 no Oil (for tempering) 30 mls Asafoetida A pinch White Butter 15 mls Salt To taste Sprouts (Optional) 50 Gms METHOD Pick and wash the mung properly. Soak gram in double quantity of water for one hour. Cook till soft and tender. Pick and wash spinach. Shred it finely. Chop ginger, onion and green chillies. Mix spinach with gram. Add 50 mls of water. Cook it on low heat till spinach is soft and tender. Heat oil in a pan. Fry onions till golden brown. Add ginger, green chillies and asafoetida. Add cooked spinach and gram mixture. Mix well to get a smooth dish. Serve hot with butter. Preparation Time: 2 hours serves: 4 6 PALAK DO PYAZA INGREDIENTS Spinach 250 grams Garlic cloves 4-5 no Onions 150 grams Chopped onions 50 grams Ginger 1/2 inch

Green chillies 2 no Tomatoes 2 no Soda bi-carbonate 1 pinch Turmeric powder 1/4 teaspoon Ghee 3 tablespoons Salt As per taste

METHOD Wash the spinach thoroughly. Chop and steam for about 4 - 5 minutes with soda-bi-carbonate. Grind it into a paste. Grind garlic, green chillies and ginger into a paste. Blanch tomatoes and remove the skins. Heat ghee. Fry the chopped onions till tender. Add garlic, chillies and ginger paste. Cook for 2 - 3 minutes. Add the tomato pulp, turmeric, and salt and spinach paste. Add 150 Gms whole small round onions. Cook for about 10 - 15 minutes or till the ghee separates. Serve hot. Preparation Time: 40 mins Serves: 4 - 6 PALAK KA SAAG INGREDIENTS Fresh Spinach Leaves 3 bunches Mustard Oil 2 tbspn. Asafoetida 1/8 tspn. Cumin Seeds 1/2 tspn. Dried Fenugreek Leaves 1 tspn. Ginger 1 tspn. Turmeric 1/2 tspn. Fennel 1/2 tspn. Fresh Green Chillies 2 no Potato (Diced) 1 Cup. Salt to Taste METHOD Pick and wash the spinach leaves. Put washed leaves in a strainer to drain. Wash and peel the potato. Cut the potato in 1" cube. Heat oil in a pan. Add asafoetida, cumin seeds, fenugreek leaves and ginger. Fry for 1 minute. Stir constantly. Add Turmeric, Fennel, Fresh Green Chillies, Potato, Salt and spinach leaves. Stir well. Cover the pan. Cook until the potatoes are soft. Add some water if required. Serve hot with rice. Preparation Time: 30 minutes Serves: 4 - 6 PALAK KE PAKODE INGREDIENTS Spinach 1/2 bunch Gram Flour 200 Gms Ajwain1 gms Coriander Seeds 1 Gms Baking Powder 3 Gms Red Chilly Powder 6 Gms

Garlic Paste 5 Gms Water 200 - 210 mls Salt To taste Asafoetida A pinch Chaat Masala 5 gms Oil For frying

METHOD Clean, wash and cut the spinach leaves. Roast and pound coriander seeds. Mix gram flour, water, red chilly and baking powder, salt, ajwain, pounded coriander seeds and garlic paste and make a thick batter. Eat oil in a deep pan. Dip the spinach leaves in besan batter one by one and deep fry till half done. Finish all the leaves this way. Let it cool for some time. Fry half done pokade again till crispy brown. Sprinkle chaat masala. Serve hot with Tomato Sauce. Preparation Time: 25 - 30 minutes PALAK KOFTA INGREDIENTS Spinach 100 gms Paneer 100 gms Cheese 40 Gms Green Chillies 4 no Ginger 20 Gms Salt To taste Garam Masala 5 gms Oil for Frying Koftas 200 Gms Raisins10 gms Cream 50 mls Cooking Cheese (Opt) 100 gms Green Coriander 1/4 bunch Corn Flour 20 Gms Soda Bicarbonate 1.5 gms Water or Milk 100 mls Part 1: Onions 100 gms Ginger Paste 5 Gms Garlic Paste 5 Gms Green Chillies 2 no Cumin Seeds 1 Gms White Pepper Corns 2 no Green Cardamoms 2 no Cinnamon 1" piece Cloves 2 no Bay Leaf 1 no Cashew nuts 20 Gms Almonds/Chiroli 5 gms

Thick Curds 50 gms Salt to Taste Water 60 mls Cream 20 mls Salted Butter 50 gms Mace and Nutmeg Powder 1 gm Oil 30 mls Part 2: Brown Onion Paste 10 Gms Onions 5 gms Cashew nuts 10 gms Tomatoes 100 gms Oil 15 Gms Red Chilly Powder 2 Gms Ginger Paste 2 Gms Garlic Paste 2 Gms Cumin 1 gm Mace Cardamom Powder 1 gm Water 30 mls Cream 10 mls Salt To taste Whole Garam Masala: Cloves 2 no Cinnamon 1" stick Black Cardamoms 1 no Pepper Corns 2 no Bay Leaf 1 no Cardamoms 1 no

METHOD Part 1: Peel and chop onions. Heat two tbsp oil in a pan. Saut onions till golden brown. Cool and grind the onion with 2 green cardamoms to a fine paste. Chop green chillies. Soak cashew nuts and almonds in hot water. Blanch almonds. Make fine paste of almonds, cashew nuts, two green cardamoms and curds. Pound remaining cardamoms. Heat oil and butter in a thick bottomed pan. Crackle cumin seeds. Add ginger and garlic paste. Fry till golden brown. Add onion paste. Fry for some time. Add cashew and almond paste. Fry for 2 minutes till oil starts oozing out. Add whole garam masala. Fry quickly for 10 seconds. Add water and salt. Simmer the gravy for 30 minutes. Mix mace and cardamom powder. Cook till desired consistency is achieved. Remove from the fire. Add cream and stir. Keep aside to cool. Pour in a clean container and store under refrigeration. Part 2: Grate onions. Soak cashew nuts in water. Grind them to fine paste. Blanch tomatoes and make puree. Heat oil in a thick bottomed pan. Crackle cumin. Add onions and saut for 2 to 3 minutes. Add ginger and garlic paste. Fry till golden brown. Add red chilly powder, whole garam masala and tomato puree. Fry them till oil separates. Add brown onion paste. Fry for some time. Add cashew nut paste. Fry for another minute. Add water and simmer the gravy for 30 minutes. Add cream, salt and mace powder. Bring it to a boiling point. Remove from fire. Keep it aside to

use later. Clean and wash spinach. Boil 60 mls water with 1 gm of soda. Put spinach and boil. Rinse in running cold water. Squeeze the excess water. Finely chop the spinach. Grate paneer and chop chillies, ginger and green coriander. Clean and wash raisins. Mix chopped spinach, grated paneer, chopped ginger, green chillies, coriander, garam masala and salt. Add 10 Gms corn flour and make smooth dough. Divide the dough into 8 portions and make round balls. Roll the balls in corn flour. Keep the balls in the refrigerator for 10 - 15 minutes. Heat oil in a deep pan. Fry the ball. Take out on kitchen paper. Dilute both gravies (part 1 & part 2) with water. Heat and add some salt if required. Add cream. Pour gravies in an oven proof dish. Arrange koftas in the dish. Sprinkle grated cheese over the dish. Bake in pre-heated oven for 5 minutes or until cheese melts. Serve hot with chapatti. Preparation Time: 40 - 45 minutes Serves: 4 -6

PALAK PANEER
INGREDIENTS Paneer Spinach Onion Green Chillies Cumin Seeds Cloves Butter Soda Milk Cream Ginger Black Pepper Pdr Salt Oil 200 gms 2 bunch 1/2 no 6-7 no 2 Gms 6 no 30 Gms A pinch 100 mls 50 Gms 15 Gms 2 Gms To taste For frying

METHOD Wash and chop the spinach. Boil with soda bi-carbonate. Rinse in cold water. Squeeze extra water. Grind to a fine paste. Chop onions properly. Finely chop ginger. Slit green chillies. Heat oil in a pan. Fry cloves in it. Remove the clove from the pan. Pound to a fine powder. Cut paneer into 1" cubes. Fry for some time. Remove paneer from pan. Put in cold water. Heat oil in a pan. Crackle cumin seeds. Add slit green chillies. Saut onion and ginger. Add spinach. Saut for 5 to 7 minutes. Add milk. Cook for five minutes on a low heat. Add clove, pepper powder and salt. Add paneer and cream. Mix well. Serve hot with parathas or chapatti. Preparation Time: 60 minutes serves: 4 - 6

PANEER TAWA
INGREDIENTS Paneer Capsicum Tomato Red Chilly Paste Salt Garam Masala 800 gms 2 no 200 gms 30 Gms To taste 10 gms

 Oil Butter Coriander Ginger Julienne GRAVY: Onions Tomatoes Turmeric Cumin Salt Oil Water Ginger Paste Garlic Paste Red Chilly Powder Garam Masala Powder Coriander Powder Coriander Leaves

100 Gms 50 Gms 1/2 bunch 50 Gms 300 gms 400 gms 1 gm 1 gm To taste 50 mls 400 mls 10 Gms 10 Gms 10 Gms 3 Gms 3 Gms A few sprigs

METHOD Peel and chop onions. Boil in a little water and grind to a fine paste. Blanch tomatoes and make a fine puree. Chop coriander. Heat oil in a thick bottomed pan. Crackle cumin. Add ginger and garlic paste. Fry till golden brown. Add onion paste and fry till oil separates. Add turmeric, red chilly powder, whole garam masala and water. Bring it to a boiling point. Simmer for 35 - 40 minutes or till you get approximately 900 - 1000 gms gravy. Add salt, garam masala powder and chopped coriander. Cook and reduce the quantity of water to get thick 'Tawa Masala'. Heat butter on tawa. Add capsicum and tomato pieces. Add red chilly paste. Saut for 2 - 3 minutes. Add gravy and reduce to half. Add chopped coriander and shredded ginger. Add garam masala. Keep aside to use later. Heat oil on Tawa. Add paneer pieces, salt and saut. Add 1/2 of the ginger juliennes. Fry for 3 - 4 minutes. Add gravy. Simmer till paneer is tender. Add chopped coriander and garam masala. Mix gently. Garnish with ginger juliennes. Serve hot. Preparation Time: 45 minutes

PAO BHAJI
INGREDIENTS Potatoes Onions Tomatoes Capsicum Peas Ginger garlic Paste Cumin powder Coriander Powder Chilly Powder Coriander Leaves Butter 250 gms 1 cup 1 cup 1 cup 1 cup 2 tspn. 1/2 tspn. 1/2 tspn. 1 1/2 tspn. 1 1/2 tbspn. As per requirement

Salt

to Taste

METHOD Boil the peas and potatoes. Peel the potatoes. Smash them properly. Chop onions, tomatoes and capsicum into cubes. Heat butter in a pan. Add adrak & lasun paste. Add chopped vegetables. Cook them till tender. Add boiled potatoes and peas. Cook them for some time. Mash all the vegetables properly. Add salt, coriander and cumin powder. Cook for some time. Add some water if required. Add butter. Sprinkle coriander leaves. Serve hot with fresh pao. Preparation Time: 30 minutes

PHOOL GOBHI
INGREDIENTS Oil Onion Garlic Mustard Cumin Turmeric Powder Cauliflower Green Chillies Curry Leaves Coconut (Dry) Salt 2 tbspn. 1 large 1 clove 1/2 tspn. 1/4 tspn. 1/4 tspn. 1 nos. 2 no 2 no. 2 tbspn to Taste

METHOD Wash and break the cauliflowers into small flowerets. Finely chop the onion. Crush the garlics. Grind mustard, cumin and turmeric. Deseed and chop chillies. Heat oil in a frying pan. Saut chopped onion until tender. Add crushed garlic, ground mustard, ground cumin, turmeric, cauliflower flowerets, chopped chillies, curry leaves and coconut. Cover the pan with a lid. Cook on a low heat for 5 - 6 minutes. Remove lid and stir over heat for 10 minutes or until cauliflower is tender. Preparation Time: 30 minutes serves: 4 - 6

RAJASTHANI PULAO
INGREDIENTS Rice Ghee Onions Cinnamon Cardamom Cloves Hot Water Tomatoes Carrots Salt METHOD 2 1/2 cups 3 tbspn. 2 no 2 sticks 6 no 6 no 4 cups 2 - 3 pcs 2 pcs to Taste

Wash rice in plenty of water. Soak in water for about one hour. Drain it in a strainer. Heat ghee in a pan. Slice onions. Fry onions for some time. Add with cinnamon, cardamoms and cloves. Fry until the onions turn brown. Add rice and fry for 3 - 4 minutes. Add water and salt. Stir well. Bring water to boil. Cover the pan with a tight lid. Cook for twenty five minutes on a low heat. Take half cup of cooked rice. Color half from it in bright red and half in bright green. Cut tomatoes and carrots in fancy shapes. Garnish with tomatoes, carrot roses and the colored rice. Serve hot. Preparation Time: 2 hours. Serves: 4 6

RAJMA (KIDNEY BEANS)

INGREDIENTS Rajma Onions Ginger Garlic Cumin Seeds Tomatoes Oil Salt Kashmiri Red Chilly (Pdr) Garam Masala 250 gms 100 gms 10 Gms 10 Gms 3 Gms 250 gms 45 Gms To taste 15 gms 5 gms

METHOD Wash and soak rajma for 4 hours. Finely chop the onions. Blanch tomatoes and make puree. Grind ginger and garlic. Cook soaked rajma with enough water and salt, till soft and tender. Heat oil in a pan. Crackle cumin seeds. Add onions and fry. Add ginger and garlic. Fry till golden brown. Add tomato puree. Cook for 5 minutes. Add chilly powder. Fry for some time. Add boiled rajma. Cook till the gravy is thick. Sprinkle garam masala and mix well. Serve hot with rice or chapattis. Preparation Time: 5 hours serves: 4 - 6

RAJMA (RED BEANS)

INGREDIENTS Kidney Beans Onions Ginger Cumin Seeds Thick Curds Oil Salt Kashmiri Red Chilly (Powder) Garam Masala 250 Gms 200 gms 10 Gms 3 Gms 250 gms 45 Gms To taste 15 gms 5 gms

METHOD Wash and soak rajma for 4 hours. Finely chop onions. Beat curds. Grind ginger. Cook soaked rajmah with enough water and salt till tender. Heat oil in a pan. Crackle cumin. Add onions and fry. Add ginger. Fry till golden brown. Add beaten curds slowly. Fry for some time. Add chilly

powder. Fry once more. Add Rajma and cook till gravy is thick. Sprinkle garam masala. Mix well. Serve hot with rice or chapattis. Preparation Time: 5 hours serves: 4 - 6.

SABZI KA KORMA
INGREDIENTS Potatoes Cauliflower Peas French Beans Coconut Ginger Green Chillies Coriander Leaves Onions Tomatoes Fennel Cardamom Cinnamon Garam masala Ghee Lime Salt 500 gms 125 gms 200 gms 100 gm 50 gms 10 Gms 10 gms 1 bunch 125 gms 2 no 1 tspn 2 gms 2 Gms 1/2 tspn 50 gms 1/2 no to Taste

METHOD Wash and dice Potatoes, Cauliflower, Peas, French Beans and boil. Grind green chillies, coriander leaves, fennel, ginger and 1/2 of the onion and make a fine paste. Roast and powder cardamom, cloves and cinnamon. Grate coconut and extract milk. Heat ghee in a pan. Fry remaining onions. Add salt, garam masala, ground spices and chopped tomatoes. Fry well. Add boiled vegetables and continue frying. Add coconut milk and bring to boil. Add lime juice. Serve hot. Preparation Time: 1 hour Serves: 4 - 6

SABRANG SABZI
INGREDIENTS Boiled Cauliflower Boiled Carrots Capsicums Cubes Blanched Almonds Spring Onions Ginger Butter Boiled Peas (Opt.) Cooked Mushrooms Salt Chapatti Chutney Cardamom and Mace Powder 150 gms 100 gms 100 Gms 50 gms 100 gms 10 Gms 30 Gms 50 Gms 100 gms To taste 100 gms 1 gm

METHOD Blanch almonds. Chop ginger. Finely chop onion. Wash, cut and boil Cauliflower, Carrots, Capsicums, Peas, Mushrooms in enough water till nearly done. Drain and keep aside. Heat butter in a pan. Add chopped ginger. Saut for some time. Add spring onion and saut. Add all other vegetables and saut. Add blanched almonds, salt, cardamom and mace powder. Toss all the vegetables. Arrange the vegetables in a dish. Sprinkle chapatti chutney to coat the vegetables. Keep it in oven for 5 minutes. Serve hot. Preparation Time: 40 minutes serves: 4 6

SARSON KA SAAG
INGREDIENTS Mustard Leaves Spinach Turnip with Greens Ginger Onion Green Chillies Tomatoes Corn Meal Ghee or Oil Salt White Butter Water 2 bunch 1 bunch 100 gms 15 Gms 50 gms 2 no 100 gms 50 gms 30 Gms To taste 60 Gms As much as required

METHOD Clean mustard, spinach and turnip leaves very carefully. Wash and keep in a strainer to dry. Peel mustard stalks by ripping the hard skin. Chop all the greens. Peel and cut turnips into small pieces. Boil the greens and turnip for 3 to 4 hours in a pan. Chop ginger, onion, green chillies and tomatoes. Heat oil in a pan. Add onions. Fry till golden brown. Add chopped tomatoes, ginger and green chillies. Fry till oil starts oozing out. Add cooked saag and mix well. Cooking again for some time. Add a little corn meal to blend saag and water. Keep stirring the saag. Mash the saag to get smooth consistency. Use some more corn meal to remove any water left in saag. Cook the saag till smooth and well blended on a low heat. Add salt and stir well. Serve hot with Makki-Ki-Roti, fresh white butter and gurh. Preparation time: 4 - 5 Hours Serves: 4 - 6

SHAKAHARI PULAO
INGREDIENTS Basmati Rice Shelled Peas Beans Carrots Cauliflower Onions Cardamoms Cloves Cinnamon 400 Gms 100 gms 50 Gms 50 gms 100 gms 50 gms 4 no 6 no 1" stick 3 pieces

Bay Leaf Pepper Corns Salt Oil Water Milk

2 no 12 no To taste 60 mls 700 mls 100 mls

METHOD Wash and soak rice for 30 minutes. Finely slice onions. Cut Carrots and Cauliflower in any desired shape. Heat water and milk. Heat oil in a pan. Saut Peas, Beans, Carrots and Cauliflower. Add whole garam masala. Add rice. Fry well. Add water and salt. Cook on high fire till rice absorbs all the water. Reduce the fire. Put one tawa under the pan to avoid bottom sticking. Cover the pan with tight lid. Cook for 15 to 20 minutes. Turn off the fire. Mix gently. Serve hot with any raita, pickle or chutney. Preparation Time: 75 - 80 minutes serves: 4 6

TINDA MASALA
INGREDIENTS Tinda (Young) Mango Powder Salt Red Chilly Powder Turmeric Powder Garam Masala Onions Tomatoes Kashmiri Red Chilly Paste Oil 500 Gms 20 Gms To taste 10 Gms 3 Gms 5 gms 100 gms 200 gms 10 Gms For frying

METHOD Wash, peel and tindas. Cut them into 1/2" deep crosswise without cutting the end. Mix Mango Powder, Salt, Red Chilly Powder, Turmeric Powder and Garam Masala. Stuff the masala in tindas and keep aside. Chop onions and tomatoes. Heat oil in flat pan. Fry the Tindas on slow fire. Turn them occasionally. Remove when tindas are cooked. Heat oil and saut onions. Add chilly paste, salt and tomatoes. Cook till you get thick masala. Toss fried tindas in tomato masala. Serve hot. Preparation Time: 60 minutes serves: 3 5

URAD KI DAAL (DRY)

INGREDIENTS Urad Dal: Garlic (Chopped) : Green Chillies (slit) Onion (chopped) : Turmeric: Cumin : Salt: Oil: 225 gms A few flakes 3 no 1 no small A pinch A pinch To taste 30 mls

Ghee or Butter: 30 mls Cloves (fried and powdered) :6 no Lime Juice: 15 mls Garam Masala: 5 gms Coriander (Chopped) : 1/4 bunch Ginger (Chopped) : 10 Gms Tomatoes: 1 no small

METHOD Wash and soak urad dal for 2 hours. Drain the dal. Heat enough water. Boil soaked dal with salt and turmeric. Drain when dal is 2/3 cooked. Heat oil in a pan. Add chopped onion, garlic, ginger, slit green chilies and turmeric. Fry till golden brown. Add boiled Urad Dal and mix it gently. Sprinkle garam masala, cloves powder and coriander. Pour lime juice. Heat ghee or butter to very high temperature. Crackle cumin seeds. Pour hot over the dal. Seal the container and cook it on slow fire for 20 minutes. Preparation Time: 2 hours 45 minutes serves: 4 - 6

URAD KI DAAL (DRY)

INGREDIENTS Urad Dal : 225 gms Garlic (Chopped) : A few flakes Green Chilies (slit) : 3 no Onion (chopped) : 1 no small Turmeric: A pinch Cumin: A pinch Salt: To taste Oil: 30 mls Ghee or Butter3: 0 mls Cloves (fried and powdered): 6 no Lime Juice: 15 mls Garam Masala: 5 gms Coriander (Chopped): 1/4 bunch Ginger (Chopped): 10 gms Tomatoes: 1 no small METHOD Wash and soak urad dal for 2 hours. Drain the dal. Heat enough water. Boil soaked dal with salt and turmeric. Drain when dal is 2/3 cooked. Heat oil in a pan. Add chopped onion, garlic, ginger, slit green chilies and turmeric. Fry till golden brown. Add boiled Urad Dal and mix it gently. Sprinkle garam masala, cloves powder and coriander. Pour lime juice. Heat ghee or butter to very high temperature. Crackle cumin seeds. Pour hot over the dal. Seal the container and cook it on slow fire for 20 minutes. Preparation Time: 2 hours 45 minutes serves: 4 - 6

ZIRE KA PULAO
INGREDIENTS Basmati Rice: 400 gms

Cumin: Oil : Water: Salt:

3 gms 50 mls 800 gms To taste

METHOD Clean, wash and soak rice for 30 minutes. Heat oil in a pan. Crackle cumin. Add rice. Fry for 2 - 3 minutes. Add salt and water. Cook till it starts boiling. Lower the heat. Cover pan with a tight lid. Cook till done. Open the lid. Mix rice lightly. Serve hot. Preparation Time: 45 - 50 minutes. Serves: 4 - 6

ONION BHAJJIA
INGREDIENTS Onion: Besan: Red Chili Powder: Chopped Green Chilies: Pounded Coriander Seeds : Chopped Coriander Leaves: Chopped Fenugreek Leaves: Baking Powder: Garlic Paste (Opt): Ginger Chopped (Opt): Water: Salt: Oil: 400 gms 200 gms 10 Gms 4 no 10 Gms A few sprigs A few sprigs 5 Gms 10 gms 10 gms 80 to 100 Gms To taste For frying

METHOD Peel and chop onions. Chop Green Chillies. Pound Coriander Seeds. Chop Coriander Leaves. Chop Fenugreek Leaves. Mix Besan, Red Chilly Powder, Chopped Green Chillies, Pounded Coriander Seeds, Chopped Coriander Leaves, Chopped Fenugreek Leaves, Baking Powder, Garlic Paste, Chopped Ginger, Water and Salt in a bowl. Beat the ingredients to make a thick batter. Heat oil in a deep pan. Fry dropping one spoon full of batter in the oil. Fry all bhajias till golden brown. Remove on kitchen paper. Serve hot with a chutney or tomato sauce. Preparation Time: 40 - 45 minutes serves: 4 - 6