PANEER KORMA RECIPE

Ingredients of this recipe:

250 gms Cottage Cheese (Paneer) How to make paneer
4 Tomato (Tamatar)
3 Onion (Pyaj)
1 " long piece Ginger (Adrak)
2 Green Chilly (Hari Mirch)
1 cup Mava
1 cup Cream (Malai)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Garam Masala
2 tblsp Clarified Butter (Ghee)

Method to make this recipe : paneer korma:

• Cut paneer in square pieces.
• Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).
• Grate mava.
• Heat clarified butter (ghee) in a pan.
• Add onion (pyaj), tomato (tamatar) paste.
• Continue cooking it on medium flame till ghee/oil begins to separate.
• Add mava, cream (malai).
• Simmer for 2 minutes.
• Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.
• Add cottage cheese (paneer) pieceswith 1/2 cup of water
• When the gravy thickens put off the flame.
• Take off the fire and serve hot.

PANEER MAKHANA CURRY RECIPE

2 cup Makhana
250 gms Cottage Cheese (Paneer) How to make paneer
4 Onion (Pyaj)
4 Tomato (Tamatar)
1 " long piece Ginger (Adrak)
4 - 5 cloves Garlic (Lasun)
1/2 cup Cream (Malai)
2 cup Milk
1 tsp Red Chily Powder (Lal Mirchi)
1/4 tsp Turmeric (Haldi)
1/2 tsp Dried Pudina Leaves
1 cup Cashewnut (Kaju)
1/2 tsp Garam Masala
1 tblsp Poppy seeds (Khuskhus)
Coriander Leaves (Dhania Patta)
4 tblsp Clarified Butter (Ghee)

Method to make this recipe : shahi paneer makhana curry:

• Heat clarified butter in a pan.
• Fry makhana in the ghee.
• Cut cottage cheese in samll pieces.
• Mince onion, tomato, garlic, ginger.
• Cut cashewnut in samll pieces.
• Soak poppy seeds in 1/4 cup of water.
• After 1 hour grind the soaked poppy seeds to a fine paste.
• Chop coriander leaves very finely.
• Heat clarified butter in a pan.
• Add onion, tomato, garlic, ginger paste and brown it, stirring continously.
• Add poppy seeds and fry for 2 minutes and then turn off the gas.
• To this mixture add makhana, cottage cheese, cream , salt, red chili pepper, turmeric, dried pudina leaves.
• Keep this mixture aside for half an hour.
• After half an hour put the pan on the flame and add milk.
• When it comes to a boil add 3 cups of water.
• Simmer it till the makahana are completely done and soft.
• Then add cashewnuts and garam masala.
• After 1 minute put the flame.
• Transfer the mixture to a dish and sprinkle some corainder on it.
• Serve it hot with nan, roti or parantha.

STUFFED BAIGAN RECIPE

Ingredients of this recipe:

6 Baingan / Brinjal
2 green chilies (finely chopped)
1 onion (finely chopped)
1/2 cup ghee / vegetable oil
2 tbsp lemon juice
1 tsp salt
Spices :
4 tbsp coriander seeds
2 tbsp aniseeds
1 tbsp cumin seeds
1 tbsp fenugreek seeds
1 tsp turmeric powder

Method to make this recipe : stuffed baigan:

• Clean the baigan and slit them lengthways without halving them.
• Roast the first four spices together and then grind them to powder and add the turmeric powder.
• Now mix with the salt, lemon juice and green chilies to make a stuffing.
• Stuff the mixture between baigan (bringal) and tie them back together with cotton thread to prevent stuffing escaping.
• Heat the oil / ghee in a large frying-pan and fry the onions until light brown. Add the brinjal and cover tightly.
• Leave to cook turning occasionally until cooked for about 20-30 minutes.
• Serve the stuffed baigan (bringal) hot with roti or paratha.

STUFFED CAPSICUM RECIPE

5-6 Capsicum (simlamirch)
2 boiled potatoes
2 tbsp boiled green peas
1 Onion finely chopped
1/4th tsp turmeric powder
Red chili powder to taste
1/4th tsp Garam masala
1/4th tsp Dry mango powder (amchur)
Salt To Taste
Oil/ghee for frying

Method to make this recipe:

• Wash the capsicum and boil them whole till they are tender (not too much), drain water and keep aside to cool.
• Mash the boiled potatoes.
• Now in a pan heat 2-tbsp oil/ghee and add chopped onion and fry till it turns golden brown.
• Now add all spices, mashed potatoes and peas and fry for few moments.
• With a sharp knife cut the stem of the capsicum and take out seeds from the top gently and add the stuffing in it.
• Now take oil/ghee in a kadhai and fry the stuffed capsicums on all sides.
• Garnish the bharawan capsicum with grated paneer, chopped coriander leaves and thinly sliced rings of tomato. Serve hot.

STUFFED TOMATO RECIPE

Ingredients of this recipe:

5-6 medium size Tomatoes / Tamatar
100-150gms Paneer grated or mashed
1 Onion finely chopped
Finely chopped Coriander leaves
2 Green chili (finely chopped)
Salt, Red chili powder to taste.
Gram Masala to taste
1/2 tsp turmeric powder
1 tbsp grated cheese
1 tbsp oil

Method to make this recipe : bharwan tamatar:

• Wash the tomatoes and set dry.
• Cut the top of tomato (tamatar ) like a cap. Gently scoop out the centers . Keep aside the scooped portion and chop the cut tops .
• Heat oil in a kadhai add chopped onions and green chilies till tender.
• Now add the pulp and chopped tomato and fry for a minute and all dry masalas and fry for a minute more.
• Add paneer ,mix well and cock for a minute.
• Fill tomatoes with the mixture.
• Top with grated cheese and chopped coriander.
• Place tomatoes in a cooker container . put little butter and pressure cook for one whistle. (or you can also bake it in a hot oven at 200 degree c for 20 minutes.
• Serve the stuffed paneer tomato hot.

INDIAN VEGETABLE CURRY RECIPE

1/2 medium-sized (100g/4oz) aubergine (eggplant) cut into 2cm x 1cm/¾in x 1/2 in sticks
2 small carrots (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
100g/4oz/1 cup peas
100g/4oz/1 cup French beans, cut into 2.5cm/1in pieces
1 medium-sized potato (100g/4oz), peeled and cut into 2cm x 1cm/¾in x 1/2 in sticks
50g/2oz/ 1/2 cup freshly grated coconut
4 fresh hot green chillies
2 tbsp white poppy seeds
1 1/4 tsp salt
3 medium-sized tomatoes, roughly chopped
1 tbsp natural plain yogurt
1 tsp garam masala
2 tbsp chopped, fresh green coriander

Method to make this recipe : vegetarian curry:

• Place the aubergine (eggplant), carrots, peas, French beans and potato in a medium-sized saucepan. Add 250ml/8fl oz/1 cup water. Bring to the boil. Cover, turn the heat to medium and cook for 4 minutes or until the vegeatbles are just tender.
• Meanwhile put the coconut, chillies, poppy seeds and salt in the container of an electric blender. Add 150ml/5fl oz water and grind to a fine paste. Set aside.
• When the vegetables are cooked, add the spice paste and another 150ml/5fl oz water. Stir and simmer gently for 5 minutes. Now add the tomatoes, the yogurt and the garam masala. Stir gently to mix well. Bring to the boil and simmer gently for 2-3 minutes. Turn into a serving dish and garnish the vegetable curry with the fresh coriander.

STUFFED BHINDI RECIPE

1 pound Okra (Bhindi), washed and dried
3 tbsp - oil
1 tsp cumin seeds (jeera)
1 medium sized onion, chopped
2 green chilies, seeded and chopped
3/4-inch ginger, finely chopped
A pinch of Asafetida powder
1 tomato chopped
Stuffing :
3 tsp coriander powder
2 tsp turmeric powder
2 tsp ground fennel (saunf)
2 tsp dried mango powder (amchur)
1/2tsp chili powder or to taste
Salt To Taste

Method to make this recipe : stuffed okra:

• Cut the stalk of each okra and make lengthwise slit.
• Combine stuffing ingredients and mix well. Stuff each okra with the mixture.
• Sauté cumin with the little oil until it starts to crackle.
• Add onions, green chilies and ginger. Sauté till onion turns transparent, then put in asafetida and cook for a few seconds.
• Add tomato and cook until it turns pulpy.
• Add the okra and cook for 5 minutes until tender and well coated with the sauce (masala).
• Serve stuffed bhindi hot with chapati, paratha or rice.