Kadai paneer

Kadai paneer

Ingredients:

Paneer cubes	1 cup
Tomato	1 large (finely chopped)
Onion	1 large (finely chopped)
Ginger	1 small piece(finely chopped)
Garlic	2 cloves(finely chopped)
Coriander seeds	1 table spoon
Red chilli	3 no.s
Garam masasla powder	½ tea spoon
Kasoori methi/dry fenugreek leaves	1 tea spoon(crushed)
Capsicum/Bell pepper	1 small (sliced)
Salt	As required
Pepper powder	¼ tea spoon
Turmeric powder	¼ tea spoon
Oil	2 table spoon
Cream/milk/curd	¼ cup (optional)
Coriander leaves	Few chopped

How to prepare Kadai paneer:

• Dry sauté the coriander seed and red chilli allow it to cool and powder them, set aside. Prepare the ginger-garlic paste.
• In a pan sauté the ginger-garlic paste with oil, once the aroma disappears, sauté the onion till golden brown.
• Now add the tomato and fry till it become soft and mushy, add the grinded powder in it along with garam masala, turmeric powder, pepper powder and cook for a minute.
• Add the capsicum and half cook it, add salt, paneer and kasoori methi cook for a min and remove from flame, add chopped coriander leaves.
• At last add milk/curd/cream and cook it for 4-5 mins.

Carrot Raitha

Carrot Raitha

Ingredients:

Carrot	1 small (grated)
Onion	1 small(finely chopped)
Green Chilli	2 (Chopped)
Curd	1 Cup
Coriander leaves	Few chopped
Salt	As required

How to prepare Carrot Raita::

• Take a thick curd of 1 cup.
• Add the grated carrot in it along with onion, green chilli, salt.
• Mix them well, finally add chopped coriander leaves.

Gobi 65

Gobi 65

Ingredients

Cauliflower Florets	2 cups
Rice flour	½  table spoon
Corn flour	3 table spoon
Turmeric powder	¼ tea spoon
Ginger-Garlic paste	½ table spoon
Garam masala	¼ tea spoon
Hung curd	¼ cup
Chilli powder	1 table spoon
Salt	As required
Coriander leaves	Few(chopped to sprinkle)
Curry leaves	Few to Sprinkle
Asafoetida	1 pinch
Oil	For deep fry

Gobi 65 Preparation method:

• Add a pinch of turmeric powder and 1 tea spoon salt in warm water and deposit the cauliflower florets in it for 5-10 mins. Once the worm starts to float in water remove the worm and clean the florets thrice and drain it set aside.
• Mix rice flour, corn flour, ginger-garlic paste, turmeric powder, garam masala, hung curd, chilli powder, asafoetida and salt together. Add the cauliflower in it and allow marinating for 30 mins.
• Heat the oil and fry it till crispy. Fry the curry leaves in 1 tea spoon oil and sprinkle it along with coriander leaves.

Note: To make hung curd hung the curd in clean cloth for 2-3 hours to drain water and then use it.

Fried round potato/ Potato fry

Fried round potato

Ingredients:

Potatoes	3 large
Chilli powder	½ tsp
Salt	As required
Turmeric powder	A pinch
Garam masasla powder	A pinch
Water	¼ cup
Oil	For frying

How to make round potato fry:

• Slice the potato into thin round slices.
• With ½ cup of water add salt, sliced potatoes, chilli powder, turmeric powder and garam masala powder.
• Close the pan with lid and cook till all the water got evaporated.Transfer it to a plate and dry the cooked potatoes for 10minutes.
• In a pan take oil and deep fry the cooked potatoes for 2-3minutes.

White Chana masala/Panjabi Chole masala /Kadala curry/Chickpea Curry

Chana masala

Kadala curry

Ingredients:

White Chana/Chickpea	½ cup
Tomoto(chopped)	1 large
Onion(chopped)	1 large
Green chilli	1
Ginger-garlic paste	2 table spoon
Red chilli powder	As required
Salt	As required
Garam masala powder	½ tea spoon
Coriander leaves	Few chopped
Curry leaves	Few
Cumin powder	¼ tea spoon
Oil	2 table spoon

 Chole masala

How to prepare Kadala curry :

• Soak the chickpea over night and pressure cook it.
• In a pan add oil and saute curry leaves, coriander leaves, onion, ginger-garlic paste and green chilli.
• The add tomato and sauté. Now add chilli powder, salt, garam masala powder and cumin seed.
• Add the cooked chickpea and add ½ cup of water allow to boil till it become thick.
• This will be an excellent combination with chappathi, appam, puttu etc.

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