Palak Paneer

Serves: 6

Ingredients

• Paneer,cut into 1 inch cubes(20 to 22 small pieces)
• 450 gms spinach(palak)
• 1 medium size chopped onion
• 2 medium size chopped tomatoes
• 1 tsp chili powder
• 1 tsp cumin seeds(optional)
• 1 tsp cumin powder
• 1 tsp coriander powder
• 1/4 tsp turmeric powder
• Whole garam masala(2  cinnamon stick,2 cloves,3 cardamom)
•  2 chopped green chilies
• 1 tsp Ginger Garlic paste
• 2 cloves of garlic(chopped)
• 2 tbsp Oil
• 1 tsp Kasoori Methi
• 3 tbsp whipped Cream or Curd mixed with sugar.(Add some water in the curd to make it to right consistency)

Method

• Add Spinach to the boiling water, after 2 mins remove and put it in a blender and make a paste of it.  
• Put oil in the pan, heat it.
• Add whole garam masala then add cumin seeds and chopped garlic
• Add onions and saute it with little amount of salt until the onions turn golden brown,
• Add turmeric and mix it, put ginger garlic paste and saute it for sometime.
• Put chopped tomatoes and cook it till they turn soft and are mashed out
• Add cumin,coriander,chili powder and kasoori methi(rub it between your palms,to make it fine) as this adds nice flavour to the mix.
• Add finely chopped green chilies.
• Add the spinach paste and let the sauce  cook nicely till the oil surfaces, note that the lid is kept open while cooking the sauce as this retains the green color of spinach
• Add Paneer and let it cook for few mins
• Add whipped cream or curd and again stir it
• Cook it another for 2 mins and then turn off the heat.

(Note: Fresh Paneer can be directly added in the gravy but if it is stored in a refrigerator for a longer time, fry it in the oil till they become slightly golden and soak it in the water for 10-15 mins.Sqeeze the paneer pieces in between the palms and put it in the gravy.This makes the paneer soft and also removes oil from it.)

Palak  Paneer is ready to serve.

Tomato Soup

Serves:2 to 3

Ingredients 

• 4 medium ripe tomatoes  
• 1/2 cup water  
• 2 tsp ghee (clarified butter) or olive oil  
• 2 cloves of garlic  
• 2 cloves   
• 1/2 tsp mustard seed (optional)  
• 4 fresh curry leaves  
• 1 cup water  
• 1 tsp paprika  
• 1 tsp sugar  
• salt to taste  
• 1 1/2 tbsp chopped fresh cilantro  
• Croutons

Directions

• Place the tomatoes with 1/2 cup water in a microwave-safe bowl and cook on high 4 mins in the microwave.
• Reserve the cooking water.
• Let the tomatoes cool slightly, peel, and discard skins.
• Process the tomatoes, reserved water, and garlic in a blender until smooth.
• Add clarified butter or oil in a skillet over medium heat.
• Add the mustard seed, when it starts spluttering, add cloves and curry leaves in it.
• Pour the processed tomatoes and garlic into the skillet.
• Stir in remaining 1 cup water.
• Mix in paprika,sugar, and salt. Bring to a boil, reduce heat to low.
• Add chopped cilantro . Continue cooking 3-4 minutes and off the heat.

Add some croutons and tomato soup is ready to serve....

Chicken Green Curry

Serves: 4
Ingredients 

• 1/2 kg Chicken
• 1 big onion
• 11/2 medium tomatoes
• 1 medium potato
• 1 tbsp tomato ketchup
• 1 tbsp. oil
• 1 tsp. vinegar
• 3-4 green chilies
• 1/4 tsp. cumin seeds
• 3 garlic flakes
• 1 tsp ginger garlic paste
• 1/2 tsp. black pepper
• 1" cinnamon stick
• 2 cloves
• 1/4 tsp turmeric powder
• 1/4th bunch coriander leaves
• salt to taste  

Method

• Clean and cut chicken into 1/2" pieces. Wash and drain well.
• Cut potato lengthwise.
• Grind green chilies,cumin seeds, garlic flakes, black pepper,cinnamon stick, cloves,turmeric powder,coriander leaves,1/2 onion and tomatoes to make the masala paste.
• In a vessel heat the oil and fry the 1/2 chopped onion till light brown.
• Add the potatoes and fry till oil separates.Add ginger-garlic paste and the masala paste and fry nicely.
• Add the chicken pieces and fry till the color changes, then add enough warm water for cooking.
• Add tomato ketchup as indicated.
• Bring to a boil, then reduce heat and simmer till done.
• Add salt and vinegar and continue cooking till oil surfaces.

 Serve hot with rice or any bread.

Ground Chicken

Serves: 3 to 4

Ingredients

• Ground Chicken - 500 gms
• 1 medium onion
• 2 medium tomatoes
• 1 tsp ginger garlic paste
• 1 jalapeno chili
• whole garam masala (2 cinnamon sticks,2 cardamoms, 1 bay leaf)
• 1 tsp chili powder
• 1 tsp cumin powder
• 1 tsp Nawabi meat masala
• 1 tsp Butter chicken masala
• 1/4 cup frozen peas(optional)
• 1 tbsp lime juice
• 1/4 tsp turmeric powder
• 1/2 tsp soy sauce
• 1/2 tsp sugar
• 2 tbsp oil
• salt and ground pepper to taste.

Method

• Heat oil in the pan, add whole garam masala and fry it for sometime.
• Put chopped onion and fry it till golden brown( add little salt while frying onion)
• Add ginger garlic paste and fry it for sometime.
• Put chopped tomatoes, chili, cumin, turmeric powder, Nawabi meat masala, Butter chicken masala, salt and little water.
• Fry the masala nicely, add ground chicken and lime juice
• Cover the pan with the lid and cook till the ground chicken is done
• Put  frozen peas,soy sauce and ground pepper and let it cook for 4-5 mins
• Garnish it with coriander and ground chicken is ready to serve with naan or rice.

Stuffed Eggplants/Brinjals

Serves: 4

Ingredients

• 10 small eggplants,
• 1 tsp ginger-garlic paste,
• 1 cup dry shredded coconut,
• 1/2 cup roasted peanut powder,
• 2 tbsp sesame seeds,
• 1 tbsp coriander seeds,
• 1 tbsp cumin seeds,
• 1 tsp garam Masala ,
• 1/2 tsp concentrated tamarind paste
• 1 tbsp jaggery,
• 2 tsp chili powder,
• 1/2 tsp asafoetida,
• 1/2 tsp turmeric powder,
• 2 tsp oil,
• salt to taste.

Method

• Give four vertical slits to the eggplants.
• Keep them in salt water for 15 minutes and rinse. Set aside.
• Roast coconut, sesame seeds, coriander,cumin seeds together till light brown.
• Add tamarind, jaggery, peanut powder, ginger-garlic paste, salt, chili powder and garam masala to the roasted mixture and grind it.
• Stuff all the eggplants with above masala.
• Take a pan, and heat oil in it,add asafoetida and turmeric powder.
• Add the eggplants and the leftover masala.
• Fry the masala nicely then add 1/2 cup warm water.
• Cover and cook over low-medium heat for about 20-25 min or until the eggplants turn soft and completely cooked.
• Stir it to check if the eggplants are done. If not, cook further until done.
• Garnish with coriander leaves.
• Serve hot with naan.

Mixed Vegetable Sabji

Serves: 4

Ingredients:

• Medium size Cauliflower(approx 450 gms)
• 2 medium carrots
• ¼ cup peas
• 1 medium potato
• 2 medium tomatoes
• 2 tbsp. oil
• 2 red chillies
• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• 4 pepper corns
• ¼ tsp turmeric
• 1 tsp garam masala(I used home made garam masala)
•  Tamarind (approx 1/4 tsp concentrated tamarind paste)
• ½ cup grated coconut
• 1 medium onion
• 2 flakes garlic.
• 4 to 5 curry leaves
• 1½ tsp ginger garlic paste

Method

• Clean and cut the vegetables(cut the cauliflower into medium florets,cut onion and carrots lengthwise, chop the tomatoes into small pieces amd potatoes into medium pieces)
• For masala paste grind red chillies, coriander seeds,cumin seeds,peppercorns, turmeric, tamarind, coconut, 1/2 onion, flakes of garlic.
• Heat oil,add ginger garlic paste,curry leaves and fry the sliced 1/2 onion till light brown.
• Add the masala paste and fry nicely for 10 minutes, so that all the spices cook well.
• Add the vegetables, salt,little water and stir it, cook for 5 mins then add garam masala
• Add water(hot) if needed
• cook till the vegetables are done and oil surfaces.
• Do not over cook the vegetables.
• Mixed Vegetables Sabji is ready to serve.

Variations: You can also add or substitute any of your favourite vegetables like french beans, cabbage, egg plant and white pumpkin.

Pasta Sandwich

Serves: 2

Ingredients

• 1 1/2 cups boiled noodles or spaghetti
• 1 tbsp butter or oil
• 1 small onion 
• 1 to 2 spring onions
• 3-4  flakes garlic
• 1 big jalapeno chili, cut into rings.
• 1/4 cup tomato ketchup( I used Heinz)
• 1/2 cup grated cheese
• 4 slices toasted crisp bread
• 1/2 tsp chili powder
• salt and pepper to taste

Method

• Heat butter or oil in a pan
• Finely chop onion and spring onions and fry it till transparent.
• Crush and chop garlic, add it and saute for few seconds
• Add noodles or spaghetti and mix well
• Add grated cheese, leave some cheese for topping
• Add Jalapeno chili, ketchup, salt, pepper and red chili powder.
• Mix it well and remove it from heat.
• Butter the toasted slices of bread
• Spread the the noodles or spaghetti mixture on the toasted bread.
• Put some grated cheese over it.
• Cut into halves and it is ready to serve...

Note: If you don't have Jalapeno chilies then you can use green chilies(deseeded and finely cut) but Jalapeno chilies tastes really good.