PANEER BUTTER MASALA

INGREDIENTS:
  
  Paneer - 1/4 kg

  Big onion - 2 big

  Ginger-garlic paste - 1 tbsp

  Kashmiri chilly powder - 1 tsp

  Coriander powder - 1/2 tsp

  Turmeric powder - a pinch

  Cashewnut paste - 3 tbsps

  Kasoori methi - 1 tsp

  Tomatoes - 3, big

  Garam masala - 1/2 tsp

  Butter - 3 tbsps

  Fresh cream - 2 tbsps

  Salt
  
  PREPARATION:

•    Heat 1 tbsp of butter in a pan and fry the paneer cubes, till it turns golden yellow.Transfer the fried paneer into another bowl and pour a glass of hot water into it. Allow it to soak for 5 mins and drain away the water.Cook onion in boiling water for 10 mins and make it into a paste.Blanch the tomatoes,peel the skin and make it a paste. Now , heat the remaining butter,add the onion paste and fry it,till it turns brown.Now, add the ginger-garlic paste and cook for about 3-4 mins.Add the cashewnut paste and chilly powder to it.Now,add the tomato paste,coriander powder,turmeric powder garam masala and salt.Allow it to cook for 5 mins,under low flame. Add the paneer cubes to this. Add a glass of water to this and cook for about 10 mins,under medium flame.Allow the gravy to thicken and add the remaining butter and fresh cream to it.Garnish with coriander leaves and serve hot.
    
   
  
  

SPICY MUTTON CURRY

INGREDIENTS:

 Mutton                                   -    1  kg

 Curd                                       -    2 tbsps

 Ginger-garlic paste                  -   1 tbsp

 Green chillies                                 -   3

 Small onions, finely chopped      -   15

 Big onion, sliced                        -    2

 Tomatoes                                     -   2

 Turmeric powder                     -  1/2 tsp

 Kasmiri chilly powder            - 2 tbsps

 Pepper powder                           -   1/2 tsp

 Coriander powder                     -   4 tbsps

 Aniseed powder                         -  1 tsp

 Garam masala                           -  1/2 tsp

 Oil                                                -    3 tbsps

 Coriander leaves, chopped    -  1 tbsp

 Curry leaves

 Salt

PREPARATION:

•  Clean the mutton and pressure cook it with curd, pepper, 1 tbsp ginger-garlic paste, 1/4 tsp of turmeric powder, small onions and a little salt for about 10 mins in medium flame. Take a pan, heat oil and add the big onions and green chillies, fry till it turns slightly golden brown. Add the remaining ginger-garlic paste, turmeric powder and saute well. Add a little salt. Now, add the chilly, coriander and aniseed powders and cook for 2 mins. Add tomato puree to this. Allow it to cook for about 5 mins. Now, add the cooked mutton to this and mix well. Add the garam masala and cuury leaves to it. Cover it with a lid and cook till the mutton is tender and the gravy gets thick. Garnish it with coriander leaves and serve hot .

DUM ALOO

INGREDIENTS:

 Potato                                      -     1/2  kg

 Tomatoes                                -     4

 Red chilly                                -      2

 Cumin seed                             -     1/2  tsp

 Cinnamon                                -       1 "

 Bay leaves                               -      2

 Asafoetida                               -      a pinch

 Ginger chopped                      -      1 tsp

 Turmeric powder                   -      1/2   tsp

 Chilly powder                         -       1   tsp

 Cuminseed powder                -      1/2 tsp

 Oil                                            -       4 tbsp

 Sugar                                        -       1/2  tsp

 Coriander leaves, chopped    -       1 tbsp

 Salt 

PREPARATION:

•   Boil and peel the potatoes. Heat oil in a pan and add the cuminseed, red chillies, cinnamon, bay leaves and asafoetida. Fry them well. Now, add the chopped ginger, turmeric, chilly and cuminseed powders and saute well. Add sugar and salt. Now, the potatoes and tomatoes can be added. Mix well and keep it closed, while cooking for another 5 minutes in medium flame.            
•  If gravy is required, add a  cup of hot water or coconut milk and cook for a minute. Garnish with coriander leaves.

 

 

 

MIXED DAL

INGREDIENTS:

  Moong dal                           -         100 gm

  Black gram dal                 -         100 gm

  Toor dal                                     -         100 gm

  Bengal gram dal                      -         100 gm

  Masoor dal                                -        100 gm

  Ghee                                             -        50 gm

  Cinammon                                 -        2"

  Pepper                                         -         3

  Clove                                            -         2

  Kashmiri chilly                            -        2

  Cumin seed                               -        1 tsp

  Turmeric powder                        -        1/2 a tsp

  Big onion, finely chopped        -          2

  Ginger-garlic paste                   -        1 tbsp

  Green chilly, chopped              -        3

  Tomato, finely chopped          -         2

  Curry leaves                                 

  Coriander leaves, chopped     -       1 tbsp 

  Salt 

PREPARATION:

•    Pressure cook all the five dals together. Donot overcook it. Heat ghee in a pan and add Cinammon, clove, pepper, Kashmiri chilly, cuminseed and turmeric powder. Fry them well. Now,  add onion and fry till it turns slightly brown. Add the ginger-garlic paste and cook for about 3- 4 mins. The tomato , green chillies and curry leaves can be added now. Allow it to cook for another 3-4 mins . Now, add the cooked dal and salt to it and cook for 5 mins. Remove from fire. Garnish with coriander leaves and serve hot with rotis or rice.
•   

RAJMA CURRY

INGREDIENTS:

     Rajma ( red kidney beans)                           -   350 gms

     Garlic                                                               -   1 tbsp

     Green chilly                                                    -    7

     Ginger                                                            -    1  tsp

     Ghee                                                               -    50 gms

     Onion, finely chopped                                  -   2

    Red chilly powder                                         -    1  tsp

    Tomato                                                          -     4

    Water                                                             -   450  ml

    Sugar                                                              -    1  tsps

    Salt as required

    Coriander leaves, chopped                          -   2  tbsps

 PREPARATION:

•   Soak the rajma in water, overnight. Pressure cook it adding salt and water. Grind the garlic, green chilly and ginger to a fine paste. Finely chop the tomatoes , cook it for a minute and pour it into the blender , to make it a fine paste. Now , heat the ghee in a pan and add onion to it. Fry the onion well, add the ginger, garlic and green chilly paste and fry for a minute or  two . Add chilly powder, cook for another minute. Now, the cooked rajma, strained can be added. Pour the tomato puree into this and stir well. Sugar and salt can be added, now.Cook for 5 minutes in low flame. Add chopped coriander leaves and serve hot .