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.

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.

Chinese Fried Rice

Serves: 4 to 5

Ingredients

• 11/2 cups rice
• 1 tbsp soya sauce
• 3 beaten eggs
• 2 or 3 chopped spring onions
• 2 oz unsalted butter or ghee(approx 4 tbsp)
• 1 stick celery(chopped)
• 3 tbsp cooked peas
• salt to taste

Method

• Cook the rice.
• Heat butter and fry the cooked rice with salt for about 7 to 8 mins, mix it .
• Take another pan and put little oil, heat the oil and add beaten eggs and stir it till the eggs are cooked.
• Add the cooked eggs, chopped spring onions, celery and soya sauce to the rice and cook it for 2 mins on low heat.

Fried Rice is ready to serve.. Serve it with veg or chicken Manchurian..:)

Egg Curry (Mangalorean)

Serves: 2 to 3

Ingredients

• 6 eggs
• 1 medium sized potato,
• 1 medium sized onion
• 1 tbsp coriander seeds,
• 1 tsp cumin seeds,
• 1 tsp mustard seeds,
• ½ tsp turmeric powder,
• 1 lime size tamarind ball or approx 1 tsp concentrated tamarind paste
• 2 flakes garlic,
• 6 tbsp coconut,
• Salt to taste,
• 1 tbsp oil.

Methods

• Boil the eggs (4 eggs) and a potato, Shell the eggs and cut each into 2 pieces, lengthwise.
• Grind to a paste 1/2 onion, coriander seeds, cumin seeds, mustard seeds, turmeric powder,tamarind, garlic, coconut,Salt, oil.
• Put 1 tbsp oil in the pan and heat it.
• Fry the1/2 sliced onion till brown, add the ground paste and fry for thee minutes.
• Add 2 cups water (as required for curry) and bring to a boil.
• Add the 4 boiled eggs and break the remaining 2 eggs into the curry, take care to see that they do not overlap.
• Add boiled potato, continue cooking till oil surfaces.
• Shake the pan once or twice to prevent the eggs sticking to the bottom, do not stir.
• Once the eggs are cooked, you can stir the curry and turn off the heat
• Garnish it with coriander and enjoy it with rice or Indian Bread.

(Note: you can either put all the boiled eggs in the curry or you can break all the eggs into the curry,it is up to you. I like some boiled and some broken eggs in the curry.)

Mutter Paneer

Serves: 4

Ingredients

• Paneer cut into cubical or triangular shape.(20 to 22 small pieces)
• 3/4 cup Mutter(can add more peas)
• 1 medium sized onion
• 2 medium sized tomatoes
• 1 1/2 tsp chilli powder
• 1 1/2 tsp cumin powder
• 1/4 tsp turmeric powder
  
• Whole garam masala(2 nos.2" cinnamon stick,2 cloves,3 cardamom,1 Bay leaf)
• 1 tsp coriander powder
• 1 1/2 tsp Ginger Garlic
• Few broken pieces of cashewnuts(if cashewnuts are
• not available almonds can also be used.)
• 2 tbsp Oil
• 3 green chillies
• 1/4 cup chopped coriander leaves
• 11/2 tbsp Kasoori Methi
• 3 tbsp Cream or Curd mixed with sugar.(Add some water in the curd to make it to right consistency)
  

Method

• Put 1 tbsp oil in the pan, heat it.
• Add cashewnuts and roast it for 2 to 3 mins
• 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 tomatoes and cook it till they turn soft.
• Make the paste of cashewnuts, onions and the tomatoes in the blender.
• Add again 1 tbsp of oil in the pan,heat it.
• Add whole garam masala and saute it.
• Add the puree of cashewnuts,onions and tomatoes in the pan
• Put little water and add cumin,coriander and chilli powder and green chillies.
• Cook the mixture for 15 to 20 mins so that the raw spices will cook nicely.
• Put kasoori methi(rub it between your palms,to make it fine) as this adds nice flavour to the mix.
• cook this mix on low flame for 8 to 10 mins, then add peas.
• Cook again for 5 min, then add paneer.
• Let it cook for 7 to 8 mins on low flame.Add chopped coriander,mix it
  
• Add cream or curd and again stir it
  
• Cook it another for 2 min 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.)

Garnish it with some coriander leaves.

Mutter Paneer is ready to serve.

Sweet Sour Chicken

Serves : 5 to 6

Ingredients:

• 2 medium sized onions
• 3 small green chillies
• 1 tsp ginger garlic paste
• 3tbsp oil
• 5 flakes of garlic
• 1 inch size piece of ginger
• 1 pound of chicken
• 1 pound of ground chicken
• 1 tsp Tandoori chicken masala
• 1 tsp Butter chicken masala
• 1 tsp Paprika
  
• 1 1/2 tsp ground pepper
• salt to taste
• 2-3 cloves
• 2 tbsp tomato ketchup
• 1 1/2 tbsp Sweet Sour Sauce
• 1 tbsp flour(All purpose flour)
• 1 cup chicken stock

Preparation:

• Cut chicken and season with salt and pepper and set aside in a bowl
• Mix salt and pepper in ground chicken and set aside

Cooking:

• Saute the seasoned chicken and ground chicken in 2 tbsp of oil and set aside
• Cut onions, green chillies, garlic, ginger and saute in a pan with 1 tbsp oil
• Season with salt, pepper, paprika, cloves.
• After onions are brown add chicken and saute.
• Add the masalas and add ginger garlic paste
• Add water, chicken stock, sweet sour sauce and tomato ketchup.
• Add flour to thicken.
• Cook until done.

Garnish it with coriander and serve it with Rice or Naan.