Veg Delights

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A few delicious vegetarian dishes for foodies.

Transcript of Veg Delights

VEG

DELIGHTS

Vegetarian cooking Made Easy

By - FEROZ KHAN

Page 1 of 30

GHAR KA KHANA (VEG)Aaloo Bhaji Ingredients: 1 kg raw potato-peeled and diced , 1/2 tbsp red chillie powder ,1 tsp turmeric powder ,1 tbsp coriander powder ,salt to taste,2 tbsp kasoori methi,1/2 tsp garam masala powder ,1 tsp amchoor powder ,1 tsp whole cumin ,1 tsp chopped green coriander ,2 cups water, ghee to shallow fry To Garnish - fresh coriander, ginger julienne , chopped green chillies Method: Heat ghee in a pan and add whole cumin. When it crackles add potato and cook for a minute. Now add red chilly powder, coriander powder, turmeric powder, salt and kasoori methi. Mix it well. Now add water, bring to a boil, cover & cook over slow fire. When the water evaporates and the vegetable is dry, add amchoor, garam masala and green coriander. Garnish with fresh coriander, ginger juliennes and green chillies and serve. Aaloo Chatni wala Ingredients: chutney sweet mango pickle, mixed pickle and mint chutney in equal quantities Potato stuffing grated compressed cheese, cashew nut, raisin, salt, coriander leaves, turmeric powder; all to taste Main preparation potatoes, 2 tbsp clarified butter , 1/4 tsp cumin seeds, 4 tbsp sliced onions, 1 tsp ginger garlic paste, 1/4 tsp turmeric powder, 1/4 tsp red chilli powder, 1 tsp coriander powder, salt to taste, 2 tbsp tomato puree, 2 tsp yoghurt,2 tbsp chutney water, Method: For the chutney, mix sweet mango pickle, mixed pickle and mint chutney together. The chutney is ready. For the potato stuffing, mix grated cheese, cashew nut, raisin, salt, coriander leaves and turmeric powder together. Then lightly saut?hem in a pan. The stuffing is ready. Now carve the potatoes in a barrel shape and deep-fry them in clarified butter. Then scoop out the potatoes and fill them with the prepared stuffing and keep them aside. For the gravy, heat clarified butter in pan. Add cumin seeds, sliced onions, ginger garlic paste. Saute the onions till they turn light brown. Then add turmeric powder, red chilli powder, coriander powder, salt, tomato puree, yoghurt, chutney and water. Mix it well. The gravy is ready. Now mix the fried potatoes and gravy together. Aloo chutney wala is ready to eat. Serve hot with rice or naan. Aaloo Jeera Ingredients: 200 gm potatoes, 50 ml oil, 250 gm onions, 10 gm cumin seeds, 20 gm ginger, 30 gm garlic, 10 gm turmeric, 20 gm red chilli powder, 100 gm tomatoes, 05 gm garam masla, 20 gm coriander powder, 10 gm coriander leaves, salt to taste, Method: Boil the potatoes and dice them. Chop the onions, garlic, ginger, coriander and the tomatoes. Heat oil and saute the cumin seeds until they crackle. Add the onion, garlic and ginger and saut?ntil golden. Stir in the chopped ginger and add the potatoes. Sprinkle turmeric and chilli powder and stir. Sweet n Sour Aaloo Curry Ingredients: 4 tbsp oil, 1/4 tsp ajwain, 3 cloves, 3 split green cardamoms, 2 ground onions, 1/2 tsp ginger paste, 1 tsp garlic paste, 1/4 turmeric powder, 1/2 tsp mild chilli powder, 1/2 kg small potatoes-boiled, peeled and fried, 150 ml whipped yoghurt, 2 tsp melon seeds-roasted and ground, 75 ml ripe mango pulp, 2 tbsp cream, 1/4 tsp saffronPage 2 of 30

strands-soaked in 1 tbsp water, 4 split green chillies, 1/2 tsp garam masala, juice of 1 lemon. Method: Heat oil. Add whole spices followed by onion paste. Fry until colored. Stir in ginger, garlic, turmeric and chilli powder. Season with salt. Add the potatoes. Pour in the yoghurt and melon seeds. Stir and cook for 3-4 minutes. Stir in remaining ingredients and serve immediately. Nepalese Aaloo Curry Ingredients: 1/2 kg boiled peeled potatoes , 2 ground green chillies , 3 tbsp ground coriander , 1 tbsp garlic paste , 1 tsp turmeric powder , 1 tsp salt , 75 ml oil , 1 tbsp sesame seeds - roasted and ground with a little water , 1 1/2 tsp amchur , 3/4 tsp sesame seeds , 1/2 tsp sesame powder , chopped coriander to garnish , Method: Blend the chillies, coriander, garlic, turmeric and salt. Saute until oil separates. Add potatoes. Stir-fry for 2-3 minutes. Add sesame paste, amchur and sesame seeds. Season well. Serve garnished with coriander and sesame powder. Chokha (Bharta) Ingredients: 250 gm peeled and cubed potatoes , 250 gm peeled and cubed pumpkin , 2 tbsp oil , 2 bayleaves , 1/4 tsp onion seeds , 1/4 tsp fennel seeds , 1/4 tsp mustard seeds , 1/4 tsp cumin seeds , 2 dried red chillies , , 2 split green chillies , 1 tsp shredded ginger , 150 ml curds , 1/4 tsp coriander powder , 1/4 tsp cumin powder , 1 tsp sugar , rock salt to taste Method: Shallow fry the potatoes and pumpkin in oil. Remove from the pan . Add all the spices except coriander and cumin powder in the same pan. Cook for a few minutes. Add the curd. Replace the vegetables into the pan. Add the sugar and seasoning. Cook until tender. Garnish with coriander and cumin powder. Aaloo Dum Ingredients: 500 gm even-sized potatoes, oil for deep frying the potatoes, Gravy 2 tbsp ghee, 2 bay leaves, 1 1/2 tsp cumin seeds, 3-4 green cardamoms-roasted and pounded coarsely, 1/2 tsp fenugreek seeds-roasted and pounded coarsely, 3-4 cloves-roasted and pounded and coarsely, 1 tsp fennel seeds, 1 tbsp finely chopped ginger, 1/2 cup tomatoes-skinned, de-seeded and chopped, 1/2 cup yoghurt, salt to taste, 1/4 tsp turmeric, 1 tbsp coriander powder, 1/2 tsp chilli powder, 2-3 green chilliesslit, 1 tbsp chopped coriander leaves, 2 tbsp cream, Method: Peel, wash and pat the potatoes dry. Prick with a fork, in 2-3 places. Deep-fry over high heat till light brown. Set aside on an absorbent paper.Heat the ghee in a heavy-based saucepan and add the bay leaves. When they darken a bit, add the roasted and pound spices. Stir a little, and then add the ginger. Stir-fry till colour changes slightly. Add tomatoes and continue stir-frying till the fat separates. Add the yoghurt and continue to stir till the fat separates again. Now add the salt, turmeric, coriander powder and chilli powder. Mix well and add the fried potatoes and green chillies. Stir till the vegetables are coated with the masala, and begin to stick slightly to the pan. Add enough water to cover the potatoes and bring to a boil. Simmer at a low heat till the potatoes are cooked through and the gravy is well blended. Serve hot, garnished with cream and chopped coriander leaves. Dum Aaloo Lukhnawi Ingredients: 1/2 kg potatoes, 100 gm mashed potatoes, 100 gm crumbled paneer, 1 tsp red chilli powder, salt to taste, 1 tsp garam masala, 1 1/2 tsp kasoori methi, 3 tbsp ghee, 1 tbsp butter, 1 tbsp cream,Page 3 of 30

Onion gravy, 200 gm onions, 1/2 tsp garam masala, salt to taste, 1 tsp ghee, Tomato gravy 200 gm fresh tomato puree, salt to taste, 1 tsp ghee, Method: For the onion gravy, cook all the ingredients until reduced. For the tomato gravy, cook all the ingredients until reduced. Cut out the cores of the potatoes and deep fry. Stuff the fried potatoes with the mashed potatoes and paneer. Cook the onion and tomato gravies in oil until the oil separates. Add all the masalas and cook for 1 minute. Stir in the butter and the cream. Finally, add the potatoes and simmer. Dahi ke Aaloo Ingredients: 500 gm potatoes-boiled and peeled, 1/4 cup clarified butter, 1/8 tsp asafetida, 1 tsp cumin seeds, 1 tbsp finely shredded ginger, 1/2 cup tomatoes-grated, 1/2 tsp garam masala, 2 tsp coriander powder, salt to taste, 1/2 tsp chilli powder, 1/2 tsp turmeric, 1/2 cup yoghurt, 3-4 coarsely chopped green chillies, 1 tbsp chopped coriander leaves Method: Break the potatoes, by holding each in the palm of your hands and closing the fist. Set these unevenly broken potatoes aside, till required. Heat the clarified butter and add the cumin seeds and asafoetida. When the cumin seeds begin to splutter, add the ginger and saut till lightly fried; then add the tomatoes and stir-fry till the fat separates. Add the garam masala, coriander powder, salt, turmeric and chilli powder. Stir a few times till well mixed, and then add the potatoes and the green chillies. Turn around over high heat, till they look slightly fried. Add about 2 cups of water and bring the mixture to a boil. Reduce flame and simmer uncovered for about 15 minutes. Beat the yoghurt till smooth and add to the potatoes. Serve hot, garnished with the chopped coriander leaves. Sookhe Aaloo Ingredients: 1/2 kg potatoes-boiled and peeled, 1/4 cup oil, 1 tbsp finely sliced ginger, 1/8 tsp asafetida, 2-3 whole red chilli, 2 tsp cumin seeds, 1 tbsp coriander seedsroasted and powdered, 1 black cardamom-roasted and powdered, 4 cloves-roasted and powdered, 1 tsp fennel seeds-roasted and powdered, salt to taste, 2 tsp mango powdered, 1/2 tsp chilli powder, tsp turmeric powder, 1/4 cup chopped coriander leaves Method: Crush and break the potatoes between the palms of your hands and set aside. Heat oil; add the asafoetida, ginger and whole red chillies. When the chillies begin to darken, add the roasted and powdered ingredients and the potatoes, and mix well. Add salt, mango powder, turmeric and 2 tbsp of coriander leaves and sautover low he Aaloo Rasedar Ingredients: 500 gm potatoes-boiled and peeled, 1 tbsp finely chopped ginger, 1/8 tsp asafetida, 1 tsp fennel seeds-roasted and coarsely pounded, 1 tsp fenugreek seedsroasted and coarsely pounded, 2 tsp coriander powder, 1/2 tsp turmeric powder, 1/2 tsp chilli powder, salt to taste, 1 tsp mango powder, 2 tbsp clarified butter, 2 tbsp chopped coriander leaves to garnish Method: Break the potatoes by holding each in your palm and closing your fist. Set aside these unevenly broken potatoes. Heat the clarified butter, add the asafoetida, fennel seeds, fenugreek seeds and the potatoes soon after. Saute the potatoes well, making sure they all get coated with the clarified butter. Add the coriander powder, turmeric, chilli powder and salt and mix well. Add enough water to cover the potatoes, add the mango powder and bring to a boil. Simmer for 10-15 minutes. Serve hot, garnished with chopped coriander leaves.Page 4 of 30

Chilke wale Aaloo Ingredients: 500 gm potatoes-washed and scrubbed well, 1/2 cup mustard oil, 2 tsp cumin seeds, 1/4 tsp asafetida, 1 tbsp finely chopped ginger, 1/2 tsp garam masala,1 tbsp coriander powder, salt to taste, 1 tsp chilli powder,1/2 tsp turmeric powder, 2 tsp amchoor powder, 1 tbsp chopped coriander to garnish Method: Chop the potatoes very fine without removing the skin.Heat the oil in a heavybased pan; add the cumin seeds and asafoetida and then the ginger. Saut till the ginger turns to a light brown. Add the potatoes and sautover high heat till they change colour from translucent to slightly opaque. Lower the heat, add the garam masala, coriander powder, salt, chilli, turmeric and amchoor and mix well. Cover and cook over a low heat, stirring a few times to avoid scorching, till the potatoes are cooked through. This will take approximately 10-15 minutes. Saute till the potatoes look fried and the oil separates. Serve hot, garnished with chopped coriander leaves. Sem-Aaloo Ingredients: 500 gm sem,300 gm potatoes-peeled, 1/4 cup oil, 1 tsp cumin seeds, 1 tbsp finely chopped ginger, 2 tsp coriander powder, salt to taste, 1/2 tsp turmeric, 1 tsp dry mango powder, 1/2 tsp chilli powder, 1/4 tsp garam masala, Method: Wash, string and cut the beans into small pieces, horizontally. Cut the potatoes into cubes to match the beans. In a heavy-based pan, heat the oil and add the cumin seeds. When they splutter, add the chopped ginger and saute till slightly brown. Add the vegetables and saute over a high heat till they look glossy. Lower the heat and add the coriander powder, salt, turmeric, chilli powder and the garam masala. Mix well and cook covered over a low heat till it turns tender, stirring off and on to ensure that it does not scorch. Takes 20-30 minutes. Add the mango powder, saute for a few minutes more and serve. Aaloo Palak (Egg) Ingredients: 3/4 kg spinach-washed and chopped fine, 2 potatoes-boiled, peeled and chopped, 2 tbsp clarified butter (ghee), 1 tsp cumin seeds, 1/4 tsp powdered methi dana (fenugreek seeds), 2-3 whole red chillies, 1 tbsp thinly sliced ginger, 1 1/2 tsp salt, 1 tsp sugar Method: Heat the clarified butter in a heavy-based stainless steel broad pan and add cumin, whole red chillies and the methi. When they begin to darken, add the ginger and saut till light brown. Keeping the heat on high, add the chopped spinach and potato, salt and sugar and mix well. Continue to cook over high heat till the spinach is tender and excess water has dried. Methi Aaloo Ingredients: 500 gm fenugreek leaves- chopped fine, 250 gm small potatoes- washed and scrubbed clean, 1 tsp fenugreek seeds, 3-4 whole red chillies, salt to taste, 1/2 tsp chilli powder, 2 tsp coriander powder, 1/2 cup mustard oil, Method: Heat the oil in a kadahi and put the potatoes in. Stir-fry for a few minutes over a medium heat, till the potatoes are half cooked. Scoop the potatoes out of the oil and set aside. Increase heat to high for a few seconds; add the fenugreek seeds and the whole red chillies. Stir a few times and add the chopped fenugreek leaves. Stir-fry till the leaves look slightly glossy, add the half cooked potatoes, salt, chilli powder and the coriander powder. Cook uncovered till the leaves are done. Serve hot.

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Gobi Aaloo Ingredients: 500 gm cauliflower- cut into small pieces, 250 gm potatoes- cut lengthwise, 1/4 cup clarified butter, 1 tsp cumin seeds, 1 tbsp ginger- finely sliced, 1/4 cup yoghurt, 2-3 green chillies- slit, 1/2 tsp chilli powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 1 tbsp coriander powder, salt to taste, 1 tbsp chopped coriander leaves-chopped, Method: Parboil the potatoes and set aside. Heat the clarified butter in a heavy-based pan and add the cumin seeds. When they splutter, add the ginger. When the ginger begins to brown, add the yoghurt, a tbsp at a time, stirring vigorously till the fat separates between each addition. Add the cauliflower, potatoes and green chillies. Stirfry the vegetables over high for 2-3 minutes till they get coated with the clarified butter. Then add the chilli powder, turmeric, garam masala, coriander powder and salt. Stir a few more times, till well mixed. Lower the heat, cover the pan and let the vegetables cook till tender, stirring 2-3 times. Takes approximately 45 minutes. Serve hot, garnished with chopped coriander leaves. Parwal Aaloo Ingredients: 10-12 parwals, 125 gm potatoes, 1/2 cup oil, 1 tsp cumin seeds- roasted and powdered, 1/2 tsp chilli powder, 1/4 tsp turmeric , 2 tsp coriander powder, salt to taste, 1/2 tsp garam masala, 1 tsp mango powder, 1/4 tsp asafetida, 1 tbsp chopped coriander leaves, Method: Cut the parwals lengthwise into halves. Remove any fibers and seeds that are yellow and hard, as these remain tough even when cooked. Peel the potatoes and cut them lengthwise to match the parwals. Heat the oil in a kadahi, over high heat, add the potatoes. Stir-fry the potatoes till they are of a creamish colour. Remove them with a slotted spoon and add the parwals in the same oil. Fry to a light brown and till the edges fold towards each other. Add the rest of the ingredients, except the coriander leaves. Lower heat, cover and cook till the potatoes and the parwals are tender. Serve hot, garnished with coriander leaves. Badi Aaloo Matar Ingredients: 250 gm potatoes-boiled in their jackets and peeled, 5-6 badis- or more if small, 2 cups shelled peas, 1/4 cup ghee, 1 tsp cumin seeds, 1 tbsp finely chopped ginger, 1/2 cup grated tomatoes, salt to taste, 1/2 tsp turmeric, 1/4 cup yoghurt-beaten smooth, 2 1/2 cups water-approx., 1 tbsp chopped coriander leaves, Method: Break the potatoes in the palm of your hand and set aside. Heat the ghee and add the nuggets in very quickly. Stir till they get slightly darker. Remove from ghee.In the same ghee, add cumin seeds and ginger. Saut till the ginger turns a light brown, then add the tomatoes. Stir-fry till the fat separates. Add the potatoes and the peas. Cook over high heat till lightly fried. Add salt, turmeric, and the nuggets. Add enough water to cover the mixture and bring to a boil. Simmer till the peas are cooked and the nuggets are soft, but retain their shape. If nuggets take very long to cook, it is advisable to cook them in some water after frying them. Then add nuggets with water to potato mixture. Mix in the yoghurt and serve garnished with coriander leaves. Farash Been Aaloo Ingredients: 500 gm french beans, 250 gm potatoes-peeled, 1/4 cup clarified butter, 1 tsp cumin seeds, 1/4 tsp asafetida, 1 tsp finely chopped ginger, 2 medium sized tomatoes-grated, 2 tsp coriander powder, salt to taste, 1/2 tsp turmeric, 1/2 tsp chilli powder, 1/4 tsp garam masala, Method: Wash and string the beans. Cut them into small, horizontal pieces., Heat the clarified butter in a heavy-based pan. Add the cumin seeds and the asafoetida. WhenPage 6 of 30

the seeds splutter, add the ginger and saut till slightly brown. Add the tomatoes and stir-fry till the fat separates. Add the coriander powder, salt, turmeric, chilli powder and garam masala. Add the beans and potatoes and saute over high heat till they look glossy.Lower heat, cover and cook till tender, stirring occasionally to ensure that it does not scorch. Takes about 20-30 minutes. Serve hot. Aaloo Matar Shorbedar Ingredients: 2 cups potatoes-boiled and cubed, 2 cups shelled-green peas, 3-4 green chillies-slit a little, For the gravy , 250 gm chopped onions-ground with garlic & ginger, 1 tsp peeled cloves of garlic, 1 tsp chopped ginger, 125 gm tomato, grated OR 1/4 cup puree, 1/4 cup oil, 2 tsp cumin seeds, 2 bay leaves, 1/2 tsp turmeric, 1 tbsp salt, 1/2 tsp garam masala, 1/2 tsp powdered red pepper, 1 tbsp powdered coriander seeds, 1 tbsp chopped coriander leaves, for garnish, Method: Heat oil and add the cumin seeds and the bay leaves. When the seeds begin to splutter, add the onion paste and saute till fat separates. Add the tomatoes or puree, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates. Add the peas, potatoes and the green chillies and saut?ver high heat till the vegetables look glossy. Add 2 cups of water; bring to a boil and simmer, for 10-15 minutes. Farash Been Gajar Ingredients: 500 gm frans beans, 250 gm carrots-peeled, 1/4 cup ghee, 1 tsp cumin seeds, 1/4 tsp asafetida, 1 tsp finely chopped ginger, 1 cup onions-grated, 1 cup tomatoes-grated, 2 tsp coriander powder, salt to taste, 1/2 tsp turmeric, 1/2 tsp chilli powder, 1/2 tsp garam masala, Method: Wash and string the beans. Cut into small, horizontal pieces., Cut the carrot into cubes. Heat the ghee in a heavy-based pan; then add the cumin seeds and asafoetida. When the seeds splutter, add the ginger and the onions. Saut till light brown. Add the tomatoes and stir-fry till the fat separates. Add the coriander powder, salt, turmeric, chilli powder and the garam masala. Add the beans and carrots and saut over high heat till they look glossy. Lower heat and cook covered, till tender, stirring off and on to ensure that it does not scorch. Takes about 20-30 minutes. Serve hot. Gajar Methi Ingredients: 1/2 kg carrots, 250 gm fenugreek leaves, 1 tsp fenugreek seeds, 2 tsp coriander powder, salt to taste, 1/2 tsp chilli powder, 3-4 whole red chillies,1/2 cup mustard oil, Method: Peel and dice the carrots into 1 cm cubes. Clean the fenugreek leaves, wash well, changing the water a few times. Chop fine, discarding the tough stalks. Heat the oil in a kadahi. Add fenugreek seeds and whole red chillies. Stir-fry and add the carrots and fenugreek leaves. Stir-fry till leaves look slightly glossy, and then add salt, chilli powder and coriander powder. Cook uncovered till the leaves are done and the carrots are soft. Serve hot. Gajar Matar Ingredients: 2 cups peas-shelled, 1/2 carrots-cubed to match the peas, 2 tbsp ghee, 1/4 tsp asafetida, 1/2 tsp fenugreek seeds-roasted and coarsely pounded, 1 tsp fennel , seeds-roasted and coarsely pounded, 1/2 tsp chilli powder, 1/4 tsp garam masala, salt to taste, 1 tbsp lemon juice, 2 tbsp chopped coriander leaves,Page 7 of 30

Method: Heat the ghee in a heavy-based pan. Add the asafoetida and ground spices.When the spices darken a bit, add the vegetables and stir till they look a little glossy.Add the coriander powder, chilli powder, garam masala and salt. Mix well. Lower heat and cook uncovered till tender. Mix in the lemon juice and serve garnished with chopped coriander leaves. Ghiya Kofte Ingredients: Koftas, 500 gm bottle gourd-peeled and grated, 1/2 tsp ginger paste, 1/2 tsp chopped green chillies, 1 tbsp coriander leaves, salt to taste, 1/8 tsp powdered black pepper, 1/8 tsp asafetida, 1/4 cup gram flour, oil for deep frying Gravy 2 tbsp clarified butter, 1 tsp cumin seeds, 1/4 tsp asafetida, 1 tsp ginger-chopped fine, 1/4 cup yoghurt, 1/4 cup poppy seeds-soaked in milk for 1/2 an hour and ground to a paste, 1 1/2 tsp coriander powder, salt to taste, 1/2 tsp chilli powder, 1/4 tsp garam masala, 1/4 tsp turmeric, 2 tbsp malai, 1 tbsp chopped coriander leaves Method: Mix together the grated bottle gourd, salt, ginger, green chillies, coriander leaves, black pepper, asafoetida and gram flour. Heat the oil in a heavy-based pan and drop about a tbsp of the mixture into it. Continue to drop tablespoons of the mixture into the hot oil. Put in as many as the pan will hold comfortably. Lower the heat and fry till golden brown and set aside till required. Heat the clarified butter in a pan. Add the cumin seeds and asafoetida. When the seeds splutter, add the ginger and saut till light brown. Add 1 tbsp yoghurt and stir vigorously till the water is absorbed and the fat separates. Then add the rest of the yoghurt in 3 more instalments and follow the same procedure. Stir so that the mixture does not curdle. Add the poppy seed paste, coriander powder, salt, chilli powder, garam masala and turmeric. Saute at medium heat till it is well fried and the fat separates. Add about 3 cups of water and bring to a boil. Simmer for about 10 minutes. Add the koftas and simmer for another 2 minutes. Serve hot, garnished with malai and coriander leaves. Sookhe Matar Ingredients: 1 kg peas-shelled, 1/4 cup clarified butter, 2 tsp cumin seeds, 1/8 tsp asafetida, 1 tbsp finely sliced ginger, 2 tsp coriander powder, 1 tsp mango powder, 1/4 garam masala, salt to taste, 1 tbsp chopped coriander powder, Method: Heat the clarified butter in a heavy-based pan. Add the cumin seeds and asafoetida. When the seeds begin to splutter, add the ginger and saute to a light brown. Add the peas, coriander powder, mango powder, garam masala and salt. Saute over high heat till they look glossy. Lower heat and simmer till the peas are cooked. Serve hot, mixed with chopped coriander leaves. Tali Karari Bhindi Ingredients: 1 kg bhindi, 3 teaspoon haldi, 3 teaspoons lal mirch powder, 3 teaspoon amchur powder, oil for frying, 3 teaspoon chaat masala , salt to taste, Method: Slit the bhindis lengthwise and coat the insides with a mixture of red chilli powder and haldi.,Now heat the oil and fry the bhindis in it.Take out the fried bhindis in a serving dish and let them dry till nice and crisp. When they reach that stage, sprinkle with amchur, chaat masala and season and eat. Khatta-Meetha Kaddu Ingredients: 750 gm pumpkin, 1/2 cup oil, 1/8 tsp asafetida, 1 tsp fenugreek seedsroasted and pounded coarsely, 1 tsp fennel seeds- roasted and pounded coarsely, 1 tspPage 8 of 30

cumin seeds- roasted and pounded coarsely, 1 tbsp thinly shredded ginger, 3-4 whole red chillies, salt to taste, 1/2 tsp turmeric, 1 tsp chilli powder, 1 tbsp coriander powder, 1 tsp garam masala,, 1 tbsp sugar, tamarind pulp made from 20 gm tamarind, 1 tbsp chopped coriander leaves to garnish, Method: Peel the pumpkin if using the red variety. Scoop out the fibres and seeds in the centre before cutting it into 2-3 cms cubes. Heat the oil in a kadahi and add the asafoetida, the coarsely pounded fenugreek, fennel and cumin seeds. When they begin to splutter, add the ginger and the whole red chillies. Saut till lightly coloured and add the pumpkin. Stir-fry on high heat till it looks glossy. Add salt, turmeric, garam masala, coriander powder, chilli powder and sugar. Mix well. Reduce heat, cover and simmer till cooked through. Stir 3-4 times. Add the tamarind, cook for 2-3 minutes, and serve hot, garnished with chopped coriander leaves. Masala Beans Ingredients: 500 gm greens of black-eyed beans, 2 tbsp clarified butter, 1 tsp cumin seeds 1/8 tsp asafetida, 1 tbsp finely chopped ginger, 1/4 cup yoghurt, 2 tsp coriander powder 1/2 tsp turmeric, 1/4 tsp garam masala, salt to taste, 1/2 tsp chilli powder, 2 tbsp chopped coriander leaves Method: Chop the beans about ? cm thick. Heat the clarified butter and add the cumin seeds and asafoetida. When the seeds splutter, add the ginger and saut till a light brown. Add the yoghurt a little at a time, stirring vigorously till blended. After all the yoghurt has been added, stir-fry till the fat separates. Add the coriander powder, turmeric, garam masala, salt and chilli powder. Mix well and add the greens. Stir-fry over high heat till a little glossy. Lower the heat, cover and cook till tender, stirring a few times to avoid scorching. Takes about 15 minutes. Serve hot, garnished with chopped coriander leaves. Sabut Matar ki Sabzi Ingredients: 500 gm fresh green peas, 2 tbsp oil, 1/8 tsp asafetida, 1 tsp cumin seeds, 2-3 whole red chillies, salt to taste, 1 tsp chaat masala, 1 tsp mango powder, 2 tbsp chopped coriander leaves Method: Wash the peas and leave to drain the excess water. Heat oil in a kadahi and add the asafoetida, cumin seeds and whole red chillies.When the seeds begin to splutter, add the peas and salt. Mix well, cover and simmer till the peas are cooked through. This should take around 10-20 minutes depending upon how fresh the peas are. Add the chaat masala and mango powder. Stir to mix and serve garnished with the chopped coriander leaves. Makhmali Kofte Ingredients: Koftas, 1/2 cup firmly packed khoya, 6 tbsp flour, 1/8 tsp baking soda, ghee for deep-frying Gravy 1/4 cup ghee, 1 tsp cumin seeds, 1 tbsp finely chopped ginger, 2 tbsp poppy seeds, 1/4 cup desiccated coconut-soaked in water for an hour and ground, 1 tbsp coriander powder , salt to taste, 1 tsp garam masala, 1/4 tsp black pepper powder, 2 tbsp corn flour dissolved in 1/2 cup of milk, 2 tbsp chopped coriander leaves, Method: With the heel of your palm or the base of a small bowl, mash the solidified milk till smooth, so that no grains remain. Mix in the flour and baking soda and knead into firm dough. A food processor can be used for this. The dough should be firm, andPage 9 of 30

pliable, but should not feel dry. If it does, wet your hands and work the dough again. Shape the dough into marble-sized balls, which are smooth and creaseless. Heat the ghee in a kadahi. To check if the oil is hot enough, drop a piece of dough into it. It should come up at once. Lower the heat and fry a cube of bread till light brown. Lift out the cube of bread and add as many balls as will fit comfortably into the pan. Keeping the heat low, fry these till golden brown all over, turning if necessary. It is easier to stir the ghee slowly. This helps turn the balls over, without breaking them. Lift balls out of the ghee and drain. Increase heat for a few seconds, then lower it before adding the next lot. Keep the koftas aside while making the gravy. To make the gravy, heat the ghee in a heavy-based pan and add the cumin seeds. When the seeds begin to splutter, add the ginger and saute till light brown. Add the ground paste, coriander powder, salt, garam masala and black pepper. Saute till fat separates. Add 3 cups water, bring to a boil and simmer for about 5 minutes. Add the corn flour solution, simmer for a couple of minutes and add koftas. Simmer again for 2-3 minutes and serve garnished with cream and coriander leaves. Moti Roti Ingredients: 2 cups whole wheat flour, 1/4 cup gram flour, salt to taste, 1 tsp ajwain, 1/8 tsp asafetida, 1/2 tsp chilli powder, 2 tbsp clarified butter, water to mix the dough, butter to smear the roti , Method: Mix all the ingredients and knead into a firm dough. Break the dough and shape into balls of about 5 cm in diameter. Roll into rounds 1/2 cm in thickness. Place a griddle on high heat. After it is hot, put the roti on it, and cook a little on both sides, till it is very slightly cooked-it just about forms an upper crust. Remove from heat and pinch the surface on one side, in a pattern, deep but not reaching the bottom. This helps cook the roti through and prevents it from puffing up. Now cook over direct flame, over a wire rack, turning constantly till both sides have brown specks all over and the roti is cooked through. Smear the cooked roti with a little clarified butter and serve. Poori Sabzi Ingredients: Dough 1 kg flour, 100 gm semolina, water Pitthi 1/2 kg black gram dal, 1 tbsp salt, 1 tbsp red chilli powder, 3 tbsp ajwain, 3 tbsp fennel, 1/2 kg semolina oil Method: For the dough, mix flour semolina and water together to make a dough. The dough is ready. For the pitthi, soak black gram dal in water and keep it over night. Now grind the dal and add salt, red chilli powder, bishops weed, fennel and semolina. Mix well. Pitthi is ready. For the main preparation, make a palm sized ball from the dough. Flatten it and add a small piece of pitthi in the center. Now enclose the pitthi around the dough. Roll and deep fry. Puri is ready to eat. Serve hot with " Aloo ki Sabzi " Thanlipith Ingredients: 1 cup whole wheat flour (atta), 1 cup bajra flour, 1/2 cup rice flour, 1/2 cup besan, 1/2 tsp chilli powder, salt to taste, 1/2 tsp turmeric (haldi), 1 tsp dhania powder, 1 tsp cumin powder, oil as required Method: Mix the flours and roast lightly in a pan or a griddle., Add chilli powder, salt, haldi, dhania powder and jeera powder. Knead to a firm dough with the water. Roll into thin rotis and cook over a tawa (griddle), smearing oil on both sides, till crisp.Page 10 of 30

Naan Ingredients: Oven Temp: 200 C / 400 F -4 cups refined flour, 1 1/4 cups yoghurt, 1 tsp baking soda, salt to taste, onion seeds for garnish Method: Mix together the flour, salt and baking soda. Knead into a soft, smooth dough using as much yoghurt as required., Cover with a damp cloth and leave to rise in a warm, draught-free place, till double in volume. If in a hurry, place the container in a larger container of hot water. The time taken for the dough to rise varies according to the weather - about 3 hours in summer and 7 hours in winter. Punch the dough and leave to rise again. This time it will take much less time. Break the dough into pieces of desirable size and smooth into rounds. Cover with a damp cloth and keep for at least 15 minutes. Roll the balls into flat ovals or rounds. You can also flatten them by slapping them between your palm - as experts do, stretching and pulling with your hands when required. Smear the surface with water and sprinkle with onion seeds. Grease a baking tray and bake the naans in a pre-heated oven for about 5 minutes. Better still is to grill them, if your grill has elements both above and below. If you have a tandoor, wet one side of the naan with water and stick it to the walls of the tandoor. You can also stick it to a hot griddle and turn the griddle upside down over the flame. The naan will fall off when cooked. Brush the hot naan with butter or ghee and serve. Missi Paratha Ingredients: 1 kg kaala chana, 1 kg jau, 1 kg gehun, , Method: Grind the three cereals together and use the mixed flour to make paranthas. Rumaali Roti Ingredients: 3 cups whole wheat flour, 1 cup refined flour, 2 cups water-to knead, dry flour to help with rolling, Method: Mix the wheat flour and refined flour together, and knead into a soft, sticky, dough. Cover and keep aside for 2-3 hours. Shape the dough into small walnut-sized rounds. Place a shallow griddle upside down over the stove, and heat it. While waiting for the griddle to get hot, roll out the roti. This takes a lot of practice as the roti should be almost translucent. The dough will have to be dusted with dry flour often, as it is sticky and soft. When it is rolled out, keeping the heat on high, place the roti over the griddle and leave for 10-12 seconds, or until small bubbles start appearing over the surface, and the underside is a light brown. Turn over at once and cook till the other side is a speckled brown too. Remove from the griddle. Fold it into quarters and serve. Methi Paratha Ingredients: 3 cups fenugreek leaves-chopped fine, 1/2 cup gram flour, 1 cup whole wheat flour, salt to taste, 1/4 tsp asafetida, 1/2 tsp chilli powder, 2 tbsp ghee, 1 tsp finely chopped green chillies, 1 tbsp chopped coriander leaves, 1/2 cup ghee for frying, Method: This is made by kneading all the ingredients together and then rolling and cooking it like a normal parantha. Litti Ingredients: Oven temp: 400 F- 200 C 2 cups whole wheat flour, 1/4 cup ghee , 1 tsp salt, cold water to mix, oil for deep-frying , Filling: 1 cup sattu (powdered roasted gram), 2 tbsp oil, 1 tsp cumin seeds, 1/8 tsp asafetida, 3/4 tsp garam masala, 3/4 tsp chilli powder, 2 tbsp powdered fennel seeds, 2

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tsp powdered coriander seeds, 2 tsp salt , 1 1/2 tsp powdered amchoor (dried mango powder), Method: Mix the filling ingredients together and keep aside. , Make the dough: Mix in the flour, salt, ghee and enough water to make a stiff dough. Cover and leave to rest for at least 15-20 minutes. Make about 20 smooth balls from the dough. Roll into 1/4" thick rounds. Pinch edge all around and wet. Place a ball of the filling in the center, and bring the wet edges together, covering the filling completely. Press together to seal. Roll between palms to smoothen. Bake in a pre-heated oven for 10 minutes, then lower the oven temperature and bake another 20-25 minutes, till brown and cooked through. Note: You can serve these hot with ghee poured on top. Barbecued Tandoori Bread (with egg) Ingredients: 500 gm flour, pinch of salt, water for kneading , butter (for parantha) , Naan 500 gm maida, 1 egg, 100 gm yoghurt, water for kneading, 300 ml milk, 1 tsp sugar , pinch of salt , pinch of kalonji, butter (for butter naan), Method: Knead dough to wet consistency. Make balls (pedas) of maida. , Make the appropriate bread shape. (Tandoori roti, Lachcha parantha, naan or butter naan). For the naan, sprinkle the kalaunji before baking. Put on a wet cloth mounting, and stick gently into the hot tandoor. When cooked, scrape out of tandoor with a saria. , Serve with appropriate garnish. Paneer Pasanda Ingredients: 1/2 kg paneer-cut into broad slices, 2 tbsp chickpea flour, 1/4 cup clarified butter, 1 tsp cumin seeds, 1 tbsp finely chopped ginger, 1 cup hung yoghurt, 1/4 tsp turmeric, 2 tsp coriander powder, salt to taste, 1/2 tsp chilli powder, 1/4 tsp garam masala , 2-3 green chillies-slit, 1 1/2 cup water, 1 tbsp chopped coriander leaves, 2 tbsp malai, Method: Heat the clarified butter in a pan and fry the pieces of paneer. Lift them out and set aside. In the same clarified butter, add the cumin seeds, saute a little and add the ginger. When the ginger turns a light brown, add the chickpea flour. Saute and add yoghurt, turmeric, coriander powder, salt, chilli powder, and garam masala. Saute over a medium heat till the fat separates. Add the green chillies, saute a little, then add the water and bring to a boil. Simmer for 3-4 minutes. Add the fried pieces of paneer, simmer for about 2 minutes and serve hot, garnished with chopped coriander leaves and cream. Paneer Tikka Ingredients: 1/2 kg paneer cubes, about 3 cm/1 1/2" each, 2 tsp garlic paste , 2 tsp ginger paste, 1 tsp chaat masala or 3 tbsp, 2 tsp chilli powder tandoori masala, 1 tsp powdered black pepper , 1 tbsp salt, A few drops of red colour, 3 tbsp vinegar OR 1 cup (200 g) yogurt, Oil for brushing, 1 lemon quartered, 1 onion sliced into rings for garnish, Method: Mix all the ingredients, except the garnishes, and leave for 20-30 minutes. About 20 minutes before serving, place the paneer on a drip pan and bake in the preheated oven for about 10 minutes. Remove from oven, brush with oil and bake again for 10 minutes. Alternatively, you can grill on a griller or a barbecue pit. (The drippings should definitely have a means of escape, or else the paneer will get soggy.) Serve hot, garnished with lemon and onion rings.

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Kadhai Paneer Ingredients: 2 cups cubed (500 gm) paneer deep fried to a light brown, 3-4 green chillies-slit a little, 1 cup grated onions , 1 tsp garlic paste, 1 tsp ginger paste, 1/2 cup hung curd, 1/4 cup (60 g) oil, 2 tsp cumin seeds, 2 bay leaves, 1/2 tsp turmeric, 1 tbsp salt, , 1/2 tsp garam masala, 1/2 tsp powdered red , pepper,. 1 tbsp powdered coriander seeds , 1 tbsp chopped coriander leaves, for garnish, Method: Heat the oil and add the cumin seeds and the bay leaves. When the seeds begin to splutter, add the onion and the ginger and garlic pastes. Saute till brown and fat separates. Add the curd, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till the fat separates. Add the paneer and the green chillies and saute over high heat till well mixed. Serve hot, garnished with the coriander leaves.

Tandoori Masala Ingredients: 1/4 cup dried, powdered ginger, 1/4 cup dried, powdered garlic, 2 tbsp black pepper, 2 tbsp chaat masala, 1/4 cup garam masala, 1/4 cup powdered red pepper, 1/4 cup Kasoori methi, 3/4 cup salt, 1/4 cup dried, powdered onion , 1 tsp powdered red colour (optional), Method: Mix all the ingredients very well and store in an air-tight jar. Tandoori Chat Ingredients: 2 tbsp olive oil , 1/2 cup balsamic vinegar , 5 tbsp pomegranate powder , 6 tsp powdered sugar , 3 tsp roasted cumin powder , 2 tsp chaat masala , 2 tsp kashmiri mirch , 1 tsp garam masala , 1 tsp black salt , 1 tsp crushed peppercorns , 2 medium sized sweet potatoes, l star fruit , 100 gm pineapple or one small piece, One piece each of red, yellow and green peppers , 1/2 a green apple , 1/2 a guava, Method: Take olive oil in a bowl and add balsamic vinegar, powdered sugar, anardana, chaat masala, garam masala, roasted cumin, and kashmiri mirch powder. Then add black salt and crushed peppercorns. Mix well. Marinate the boiled sweet potato, green apples, star fruit, pineapple and the three colored peppers in the prepared mixture. Put on to the skewers, and cook in a tandoor or an oven. Serve. Chilii Chutney with Paneer Chat Ingredients: 100 gm slit green chillies, 3 tbsp roasted ground sesame seeds, 3 tbsp grated jaggery, 150 ml thick tamarind pulp, 1 tsp chilli powder, 1/4 tsp turmeric powder, 2 tsp salt, 5 tbsp sesame oil, 1/2 tsp mustard seeds, 1/2 tsp fenugreek seeds, Paneer Chat 400 gm paneer, 2 tbsp lemon juice, 2 tsp dried mint, 1/4 tsp roasted ground cumin, salt, 2 tsp chat masala, 2 tbsp chopped coriander, Method: For the chutney, slit the green chillies lengthwise. Stir sesame powder and jaggery into tamarind pulp., Add chilli and turmeric powder with salt. Simmer over moderate flame for 5 minutes. Heat 1 tbsp oil and saute mustard and fenugreek seeds for a few seconds before adding to tamarind mixture. Heat the remaining oil. Fry green chillies until tender. Add tamarind mixture to the pan. Stir to combine. Cool. For the paneer chat, cube paneer Combine the remaining ingredients. Season and pour over paneer Chill before serving with the chutney. Matar Paneer, Ingredients: 2 cups cubed paneer-deep fried to a light brown, 2 cups shelled green peas, 3-4 green chillies-slit a little For the gravy 2 cups chopped onions-ground with ginger and garlic, 1 tsp peeled cloves of garlic, 1 tsp chopped ginger, 1/2 cup tomato-grated OR 1/4 cup puree, 1/4 cupPage 13 of 30

oil, 2 tsp cumin seeds, 2 bay leaves, 1/2 tsp turmeric, 1 tbsp salt, 1/2 tsp garam masala, 1/2 tsp powdered red pepper, 1 tbsp powdered coriander seeds, 1 tbsp chopped coriander leaves, for garnish Method: Heat oil and add the cumin seeds and the bay leaves., Add onion paste and saut?ill brown and fat separates. , Add tomatoes, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till fat separates., Add the peas, paneer and the green chillies and saute over high heat till glossy. Add 2 cups water, bring to a boil and simmer for 5-10 minutes. Serve hot, garnished with the coriander leaves. Paneer Achari Ingredients: 1/2 kg cubed paneer, 100 ml oil, 4 tsp fennel seeds, 2 tsp black mustard seeds, 1 tsp fenugreek seeds, 1/2 tsp nigella seeds, 2 tsp cumin seeds, 4 ground onions, 8 chopped green chillies, 2 tsp turmeric, 3 tsp ginger paste, 200 ml whipped curd, 3 tsp dry mango powder, 2 tsp kashmiri mirch, 2 tsp sugar, Method: Heat the oil and fry the fennel, fenugreek, nigella and cumin seeds. After 1520 seconds, add onions and green chillies. Stir and fry until golden. Add turmeric powder, garlic and ginger pastes. Fry for a minute. Pour in the yoghurt, dry mango powder, chilli powder, sugar and salt. Cook until oil separates. Add paneer with about 150 ml water. Allow it to heat through. Season and serve. Sabz Seekh Kabab Ingredients: 200 gm fenugreek leaves (1/2 cup puree), 200 gm spinach leaves (1/2 cup puree), 1/2 cup boiled channa daal, 1/2 cup boiled potatoes-mashed, 2 tsp green chillies-chopped fine or to taste, 2 tsp ginger-chopped fine , 2 tsp garlic-chopped, 1 1/2 tsp salt or to taste, 1/2 tsp chilli powder or to taste, oil to brush, Method: Blend the methi, palak, daal, potatoes, green chillies, ginger and garlic in a blender. , Mix in the salt and chilli powder. It should be a dough like consistency. Shape into tube like shapes around a skewer and grill, brushing with oil now and then. Soya Kababs Ingredients: 2 cups soya granules-soaked in water for an hour and then wash and drain, water to soak 2 tbsp sirka(vinegar), 2 bread slices-grated, 2 tsp salt or to taste, 1 tsp pissi kali mirch, 2 cloves-powdered, 1 badi elaichi-seeds only, powdered, 2 tsp green chillies-chopped fine or to taste, 1 tsp chilli powder or to taste, oil for pan frying Method: Blend the soya in a blender to make a smooth, doughy paste. Add bread, salt, kali mirch, laung and elaichi powder, hari mirch and chilli powder. Blend well together and form into flat round balls. Heat oil in a non-stick frying pan and fry the kababs to a golden brown on both sides. If you eat garlic you can add 1/2 tsp garlic paste also Kaale Chane Ingredients: 1 cup kala channa-soaked 4-5 hours, 1 1/2 tsp kala namak, 1 tsp bhuna pissa jeera (cumin), lemon juice to taste, Method: Wash the channas and boil in fresh water till cooked but not mashed (bitelike). Drain and cool. , Mix all the ingredients together and serve. Adjust masala according to your taste. Chana Pindi Ingredients: 250 gm chickpeas, 5 tea bags, 75 ml oil, 3 gm cardamom, 100 gm onions, 50 gm ginger garlic paste, 100 gm tomatoes, 20 gm crushed cumin powder, 20 gm coriander powder, 15 gm chilli powder, 50 gm channa masala, 05 gm garam masala, 10 gm coriander leaves, 10 ml lemon juice, 10 gm chaat masala, saltPage 14 of 30

Method: Soak the chickpeas overnight and boil them with the tea bags. Chop the onions and the coriander leaves. Puree the tomatoes. Heat oil, add cardamoms, mix in the onions and saut?ntil golden. Add ginger and garlic. Saut?or about 2 minutes. Mix in the tomatoes and continuing saut?g. Add all the powders and the salt. Cook the mixture for another 5 minutes, stirring constantly. Add the chickpeas and boil, mashing a few grains with the spoon. Mix in the rest of the ingredients and simmer for 10 minutes. Serve garnished with coriander leaves, green chillies and tomatoes. Dhuli Urad ki Daal Ingredients: dhuli urad ki daal- 1 cup, 1/2 tsp turmeric, 1 tbsp ginger-finely chopped, salt to taste, 2 tbsp clarified butter, 1 tsp cumin seeds, 1/8 tsp asafoetida, 1 tsp coriander powder, 1/2 tsp garam masala, For Tempering 1 tbsp clarified butter, 1 tsp chilli powder, 2 tbsp chopped coriander - to garnish Method: Pick, clean and wash the lentils well, 2 or 3 times; place in a heavy-based pan with 4 cups of water, turmeric, ginger and salt. Place the pan over high heat and cover partially. Bring to a boil and simmer till cooked. If using a pressure cooker, add only 3 cups of water, cook for 10 minutes and set aside. Heat the clarified butter in a heavybased pan; add the asafoetida and cumin seeds. When the cumin seeds begin to splutter, add the powdered coriander and the garam masala. Mix well, add the lentils and bring to a boil. Simmer for about 1 minute. Transfer the lentils into a serving bowl.,In another smaller pan, heat 1 tbsp of clarified butter and add the chilli powder and garnish the lentils. Sprinkle the chopped coriander leaves and serve Balti Choley Ingredients: 2 cups soaked and boiled chhole, 1 tsp garlic paste, 1/2 tsp crushed sabut lal mirch or to taste, 2 tsp crushed coriander seeds, 1/2 cup chopped tomatoes and green chillies to taste, 1 tbsp coriander leaves, lemon juice to taste, 1 tsp garam masala, 1 tbsp kasoori methi, 2 tbsp ghee for frying, salt to taste Method: Saute the garlic paste in the ghee for about 1 minute. Add crushed spices and fry for another 30 seconds. Add tomatoes, green chillies, one tsp of ginger and 1/4 cup of coriander leaves. Then add the pre-cooked chhole and fry for 5 minutes. Add salt, lemon juice, garam masla and kasoori methi and stir. Finally, serve garnished with remaining ginger and coriander. Urad aur Chane ki Daal Ingredients: 2/3 cup chhilke waali urad ki daal, 1/3 cup channe ki daal, salt to taste, 1 tbsp finely chopped ginger, 2 tbsp clarified butter, 1 tsp cumin seeds, 1/4 tsp asafetida, 2-3 green chillies- coarsely chopped, 2 tsp coriander powder, 1/4 tsp garam masala, 1/2 tsp powdered black pepper, For Garnishing 2 tbsp malai, 1 tbsp chopped coriander leaves, , Method: Pick, clean and wash the lentils. Cook in 6 cups of water, with salt and ginger. Cook lentils till soft. If using a pressure cooker, add only 4 cups of water and cook for 12 minutes. Heat the clarified butter in a pan; add cumin seeds and asafoetida. When the seeds begin to splutter, add green chillies and saute till slightly discoloured. Add the coriander powder, garam masala and black pepper. Mix well and add the lentil mixture. Bring to boil and then simmer for about 5 minutes. Serve hot, garnished with cream and the chopped coriander leaves.

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Arhar Ki Daal Ingredients: arhar ki daal- 1 cup, 1/2 tsp turmeric powder, salt to taste, 1/2 tsp chilli powder, 1 tsp amchoor powder, 1 tsp cumin seeds, 1/8 tsp asafetida, 1 tbsp clarified butter, 1 tbsp chopped coriander leaves for garnishing, Method: Pick, clean and wash the lentils well, about 2-3 times, and place them in a heavy-based pan, along with 4 cups of water, turmeric and salt. Place the pan over high heat, and cover partially. Bring to a boil and simmer till cooked. if using a pressure cooker add only 2 1/2 cups of water and cook for 8 minutes. Add the chilli powder and amchoor powder, mix well and bring to a boil. Heat the clarified butter in a heavy-based pan and add the asafoetida and the cumin seeds. When they begin to splutter, add the lentil mixture and bring to a boil. Then simmer for about 1 minute. Garnish with fresh coriander leaves and serve hot. Sookhi Moong ki Daal Ingredients: 1 cup husked green gram-soaked for 5-6 hrs, 1/4 cup clarified butter, 1 tsp cumin seeds, 1/8 tsp asafetida, 1 1/2 tsp sliced ginger, 1 tsp coriander powder, salt to taste, 1/2 tsp chilli powder, 1/4 tsp turmeric powder, 1/2 tsp mango powder, 1 tbsp chopped coriander leaves, 1 tsp chopped green chillies, lemon wedges Method: Wash the lentils well. Drain the water and leave in a colander for a few minutes. Heat the clarified butter in a heavy-based pan and add the cumin seeds and asafoetida. When the seeds splutter, add the ginger and saute till slightly coloured. Add the lentils, coriander, salt, chilli powder, turmeric and mango powder. Mix well. Add 1 1/4 cup water and bring to a boil. Cover and simmer, for 15-20 minutes or till cooked through. Serve hot garnished with coriander leaves, green chillies and lemon wedges. Saankhein Ingredients: 1 cup chana dal-soaked for 4-5 hrs, 1/3 cup dhuli moong-soaked for 4-5 hrs, 1/3 cup dhuli urad-soaked for 4-5 hrs, 1/3 cup arhar daal-soaked for 4-5 hrs, salt to taste, 1/2 tsp asafetida, 1 tsp chilli powder, 1/2 tsp baking soda, 2 tsp ajwain, oil for deep-frying, Method: Grind the soaked lentils to a dough-like consistency without using water. The texture should be a little grainy. Mix in the rest of the dry ingredients and shape the dough into slightly flat rounds. Heat the oil over high flame, put in as many balls as fit in without their touching each other. Turn after about 10 seconds and lower heat. Cook till firm on both sides, but not brown. When cool, slice them into thick slices. Before serving, deep-fry the slices, first over high heat, then lowering the heat till the slices are crisp. Serve with green chutney. Chane ki Daal Ingredients: 1 cup chane ki daal (Bengal Gram), 5 cups water, 1 tbsp salt, 1 tsp turmeric, 1 tbsp finely chopped ginger, 2 tbsp ghee, 1 tsp cumin seeds, 2 bay leaves, 1/4 cup grated tomatoes, 2-3 green chillies-slit, 1/2 tsp garam masala , 2 tsp powdered coriander seeds, 1 tsp chilli powder, 1 tbsp chopped coriander leaves for garnishing, Method: Pick, clean and wash the daal and cook with the water, salt, turmeric and ginger, till soft. Heat ghee and add the cumin and bay leaves. When the seeds splutter, add the tomatoes and stir fry till the fat separates. Add the green chillies, garam masala, dhania, chilli powder and mix well. Add the daal to this mixture and bring to a boil, and then simmer for about 10 minutes. Serve hot garnished with the coriander leaves.

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Dhuli Moong ki Daal Ingredients: 1 cup husked green gram, salt to taste, 1/2 tsp turmeric, 2 tbsp ghee, 1 tsp cumin seeds, 1/8 tsp asafetida, 1 tbsp ginger-finely chopped, 1/2 cup finely chopped , onions, 1/2 cup finely chopped tomatoes, 1 tsp coriander powder, 1/2 tsp chilli powder, 1/2 tsp garam masala, 2 tbsp chopped coriander leaves-to garnish, Method: Pick, clean and wash the lentils till the water comes out clean. Place them in a heavy-based pan with 3 cups of water, turmeric, ginger and salt. Partially cover pan and place over high heat. Bring to a boil and then simmer till cooked. Heat the ghee in a heavy-based pan and add the asafoetida and the cumin seeds. When they begin to splutter, add the onions. Sautonions till brown, add the tomatoes and stir-fry till the fat separates. Add coriander powder, chilli powder and garam masala. Mix well and add the cooked lentils. Bring to a boil and simmer for about 1 minute. Garnish with coriander leaves and serve hot. Sabut Masoor ki Daal Ingredients: 1 cup sabut masoor, salt to taste, 1 tbsp finely chopped ginger, 2 tbsp oil, 1 tsp cumin seeds, 2 bay leaves, 1/4 cup grated tomatoes, 2-3 green chillies- slit, 1/2 tsp garam masala, 2 tsp powder coriander powder, 1 tsp chilli powder, 1 tbsp chopped coriander leaves- for garnish Method: Pick, clean and wash the lentils well. Cook with 6 cups of water, salt and ginger., Cook till the lentils are soft. If using a pressure cooker add only 4 cups of water and cook for 12 minutes. Heat the oil in a pan; add cumin seeds and bay leaves. When the seeds splutter, add the tomatoes and stir-fry till the fat separates. Add the green chillies, garam masala, coriander and chilli powder and mix well. Add the lentils to this mixture and bring to a boil. Simmer for about 10 minutes. Serve hot, garnished with fresh coriander leaves. Daal Fry Ingredients: 1 cup dhuli urad ki daal (husked black gram), 2 tbsp ghee, 1/2 tsp cumin seeds , 1/8 tsp asafetida, 1 tbsp ginger-shredded thinly, 1 tsp green chillies- shredded thinly or to taste, 1/2 tsp turmeric, 1 tsp salt or to taste, 1/2 tsp chilli powder, fried, browned onions for garnish, Method: Wash the daal till the water runs clear and then soak in 2 cups of hot water for 2 hours., ,Heat the ghee, and add cumin and asafoetida. Add ginger and green chillies, saut? little and add the daal. Turn around to mix well, and add the turmeric, salt and chilli powder. Add 2 cups hot water, bring to a boil and lower the heat, cook covered for about 10 minutes. Serve hot garnished with the fried onions. Ghanta Ingredients: For the tadka fennel seeds, rai, ,methi , kalonji, cumin seeds-all in equal proportions, For the paste 1 tsp cumin, 1 tsp ginger garlic paste, 1 tsp khus khus, 1 tsp coriander seeds, 2-3 whole red chillies For the main preparation 2 tsp ghee, 1 tsp tadka, 2 whole red chillies, 1 onionschopped, mixed vegetables-chopped, 1/2 tsp salt, 1/4 tsp turmeric powder, 3 tsp of the paste Method: For the tadka, mix all the ingredients. For the paste, grind the cumin, ginger garlic paste, khus khus, coriander seeds, whole red chillies in a little water. The paste is ready.

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For the main dish, in a pan, heat the ghee. To this add the tadka, red chillies and the chopped onions. Add the mixed vegetables, salt and turmeric powder and cover and cook for 20 minutes on low flame. To this add the paste and mix well. Cover the pan and cook for another 10 minutes on low flame. Serve hot. Besan Kadhi Ingredients: 3 cups yoghurt, 1 cup gram flour,.1 tsp turmeric, 1 tsp chilli powder, salt to taste, 1 tsp garam masala, 6 cups water, 1/4 cup oil, 1/2 tsp asafetida, 2 tsp cumin seeds, 5-6 whole red chillies For Tempering 1 tbsp clarified butter, 1 tsp chilli powder Pakoris 1 cup gramflour, 1 tsp salt, 1/2 cup oil, , Method: Mix the chickpea flour, turmeric, chilli powder, salt and garam masala. Add yoghurt gradually to this mixture to form a smooth paste, and then add the water.Heat the oil in a large, heavy-based pan; add the asafoetida, cumin seeds and the whole red chillies. When the cumin seeds begin to splutter, add the flour and yoghurt mixture and bring to a boil. Simmer over a low heat till it thickens a bit. For the pakoris, mix the ingredients listed above into a smooth batter with enough water to form a thick dropping consistency. Let the batter rest for at least 15 minutes.In a frying pan, heat 1/2 cup of oil. Beat the pakori mixture till light and fluffy and add teaspoonfuls of the mixture. Reduce heat to medium and fry the pakoris. When the pakoris fluff up, and the base becomes golden-brown, turn them over and brown on the other side. Scoop out the pakoris from the oil and drop them into a kadahi. Repeat this procedure with the rest of the mixture. Transfer the hot kadahi into a serving dish. Heat the clarified butter, add the chilli powder and pour over the kadahi immediately to garnish. Dahi ki Pakodi Ingredients: Pakories, 1 cup dhuli moong ki daal-soaked in water for 4-6 hrs, 2 tbsp dhuli uradsoaked in water for 4-6 hrs, oil for deep frying, a large saucepan with 8 cups of water and 1 tbsp salt, Dahi 2 1/2 cups yoghurt-beaten smooth, salt to taste, 2 tsp cumin seeds-roasted and powdered, 1/2 tsp chilli powder, 1 tsp black rock salt, 1 tbsp chopped coriander leaves, 1/4 tsp powdered black pepper. Method: Drain the water from the lentils and grind them very fine, either in a blender or on a stone, using as little water as possible, preferably none. Whip the lentils till light. Heat the oil. To test if the oil is at the right temperature, drop a little batter in it - if it comes up immediately, it is ready. Drop tablespoons of batter into the oil. Lower the heat to medium, and let the pakories fry till golden on all sides. This takes about 3-4 minutes. Lift the pakories out of the oil with a slotted spoon, and drop them in salted water. Continue till all the batter is used up. Add salt, black pepper, 1 tsp powdered cumin seeds and 1/2 tsp of black rock salt to the yoghurt and mix well. Squeeze out the pakories, dip them in the yoghurt mixture, and arrange on a serving dish. Pour the remaining yoghurt sauce over them. Garnish with the rest of the powdered cumin seeds, black salt, chilli powder and coriander leaves. Serve chilled. Mangauchi Ingredients: 1 cup dhuli moong ki daal, 1 tbsp dhuli urad- soaked in water for 4-6 hrs, 1/2 cup oil,

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For Gravy 1 cup yoghurt, 1/3 cup of the ground daals, 1 tsp turmeric, 1 tsp chilli powder, salt to taste 1 tsp garam masala, 2 tbsp oil, 1/2 tsp asafetida, 2 tsp cumin seeds, 5-6 whole red chillies, 1 tbsp chopped coriander leaves to garnish, Method: To make the pakoris, drain the water from the lentils and grind till fine, either in a blender or on a stone, using as little water as possible, preferably none.Whip the lentils till light. In a frying pan, heat 1/2 cup oil. When hot, add teaspoons full of the batter. Reduce the heat to medium, and let the pakoris cook. When the base becomes golden, and the top has little holes appearing on it, turn the pakoris over and fry on the other side. Scoop out of the oil and set aside till needed. Put aside 1/3 cup of lentil mixture for gravy and make pakoris with the rest. Add to the remaining lentil mixture, turmeric, chilli powder, salt and garam masala. Add yoghurt gradually to form a smooth paste. Then add the rest of the yoghurt and 4 cups of water. Heat oil in a large, heavy-based pan. Add asafoetida, cumin seeds and the red chillies. When the cumin seeds begin to splutter, add the yoghurt mixture and bring to a boil. Reduce heat and simmer till the gravy is a little thick. Add the pakoris to this mixture; simmer for about 10 minutes, and serve garnished with chopped coriander leaves. Sabut Arbi Ingredients: 500 gm colacasia, 2 tsp ajwain, 2 tsp mango powder, salt to taste, 1/2 tsp chilli powder, 1/4 tsp black pepper powder, 2 tbsp chopped coriander leaves to garnish, a few lemon wedges, oil for deep-frying, Method: Wash the colacasia and boil till almost tender. Peel the skin off when cool enough to handle, and press between palms to flatten. Heat the oil and put in as many pieces as will fit without touching each other, and fry over high heat till golden brown and crisp. When all the pieces are fried, heat a heavy-based pan over high flame and add the ajwain; stir for a few seconds. When they begin to pop, add the fried colacasia, mango powder, salt, chilli powder and black pepper. Stir well. Serve hot, garnished with chopped coriander leaves and lemon wedges. Guar ki Phali Ingredients: 1/2 kg guar ki phalli, 2 tbsp clarified butter, 1/4 tsp asafetida, 1 tsp cumin seeds, 2 tsp coriander powder, 1/2 tsp chilli powder, salt to taste, 1/4 tsp garam masala, 1/4 cup yoghurt Method: Wash and string the beans. Cut into halves or thirds. Heat the clarified butter in a kadahi; add asafoetida and cumin seeds. When the seeds splutter, add the beans and saut till they look a bit glossy. Add coriander powder, chilli powder and salt. Cook uncovered over low heat till tender. Mix the garam masala into the yoghurt and add to the beans. Saute for 2-3 minutes and serve. Tahiri Ingredients: 2 cups basmati rice-washed and soaked for at least 1 hr, 2 tbsp ghee, 1 tbsp cumin seed, 1 tbsp shredded ginger, 2 cups shelled peas, 2 tbsp coarsely powdered urad daal badis, 2 tsp coriander powders, 1 tsp garam masala, salt to taste, 1 tsp turmeric, water Method: In a heavy-based pan, heat the ghee and add the cumin seeds and ginger. When the ginger browns a little, add the rice, peas, powdered badis, garam masala, salt and turmeric. Stir-fry well. Leave uncovered. Add 4 cups water and bring to a boil. Lower heat and cover. The rice should be done in about ten minutes. Serve hot.

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Mangauri Matar Ingredients: 2 cups shelled peas, 1/2 cup mangauris, 2 tbsp oil, 1 tsp cumin seeds, 1/8 tsp asafetida, 1 tsp finely chopped ginger, 1/2 cup grated tomato, 2 tsp coriander powder, salt to taste, 1 tsp chilli powder,1/2 tsp garam masala, 1/2 tsp turmeric, 2 green chillies-slit a little, 2 cups water, Method: Heat the oil in a heavy-based saucepan. Add the cumin seeds and asafoetida. When the seeds splutter, add the ginger and saute over high heat till brown. Add the grated tomatoes, coriander powder, salt, garam masala and turmeric. Stir-fry till the fat separates. Add the mangauris, peas and green chillies. Stir a few times till the peas look a bit glossy and the mangauris darken a little. Add the water and bring to a boil. Cover the pan and simmer for about 10 minutes. Serve hot. Baigan ke Lonje Ingredients: 10-12 long aubergines, 1/2 cup clarified butter, 1 cup onions-thinly sliced, 1/2 tsp ginger paste, salt to taste, 5 cloves, 2 tbsp sugar, 2 tbsp lemon juice, 2 tbsp chopped coriander leaves-to garnish Powder together 2 whole red chillies, 5 cloves 1 tsp cinnamon pieces, seeds of 1 black cardamom, 1/2 tsp peppercorns Method: Slit the brinjals lengthwise down to the base of the stalk. Heat the clarified butter in a kadahi and saut the onions till they turn brown and crisp. Remove the onions from the clarified butter and leave the clarified butter aside till ready to use again. Grind together the onions, ginger, salt and half the powdered ingredients. Apply a layer of this mixture into the slits made in the brinjals. Heat the clarified butter once again and add the cloves. When they begin to darken a little, add the brinjals and any leftover masala and saut over high heat till they look glossy. Lower heat, cover and cook till tender, stirring a few times to avoid scorching. Mix in the sugar, lime juice and the rest of the powdered masala. Garnish with the coriander leaves and serve. Bhagar Baigan Ingredients: 250 gm baingans of the small variety, oil for deep frying, 1/4cup oil, 1/2cup onions-finely chopped, 1/2tsp each garlic paste and ginger paste, 1/4cup grated dry coconut , 1 tbsp coriander seeds-roasted, 2 tsp cumin-roasted, 2 tsp sesame seedsroasted, 2 tsp tamarind paste or to taste, 2 tsp salt or to taste, 1/4 tsp turmeric, 1/2 tsp powdered red pepper, 7-8 curry leaves , 1 tbsp hara dhania for garnish, Method: Slit the baingans and deep fry over high heat, till glossy and a little tender. Remove from oil and keep aside. Grind the coconut and the roasted coriander, cumin and sesame seeds together, using a little water if need be. Heat the 1/4cup of oil and saut?he onions, ginger and garlic till onions are soft and a little transparent. Add curry leaves and turn around, then the ground mixture and saut?ill the fat separates. Add the tamarind paste, salt, turmeric, red pepper and mix well, and then add the baingans. Turn around a few times. Add about a quarter of a cup of water. Bring to a boil and simmer and cover for about 5 minutes. Serve hot garnished with the hara dhania. Hyderabadi Baigan Ingredients: 500 gmsmall aubergine , 1 1/2 tsp cumin seeds, 1/2 tsp fenugreek seeds , 10-12 curry leaves, 1/2 tsp turmeric , 1/2 tspred chilli powder, Gravy 1 tsp cumin seeds, 2 tsp coriander seeds, 1 tsp sesame seeds, 1/4 cup peanuts and 1/4 cup onion, roast these together and grind to a powder, 1 tbsp tamarind pulp, green chillies - to taste, 1 tbsp coriander, oil and salt to taste,

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Method: Cut the baingan into quarters, leaving stems intact and soak in salt water. Heat oil and add fry jeera, methi, curry patta, haldi and red chilli powder. Add drained baingan and fry in the masala for about ten minutes. For the gravy, heat the remaining oil and fry the ground masala for. About three minutes. Then add the tamarind pulp, green chillies & fresh dhaniya and simmer. Finally add baingan in to the gravy & simmer for 10 minutes. Gobi Masala Marinade 1 tsp ginger paste, 2 tsp garlic paste , 1 tsp mild kashmiri mirch , 200 ml yoghurt, 1/2 tsp turmeric, 1 tbsp crumbled kasoori methi, 1 tbsp butter , Sauce , 4 tbsp tomato paste, 150 ml water , 1/2" ground ginger, 200 ml cream , 1 tsp garam masala salt, 1/2 tsp sugar , 1 chopped green chilli, 1/4 tsp chilli powder , 1 tbsp ground coriander leaves , 1 tbsp lemon juice Method: Trim cauliflower. Combine marinade Ingredients. Spread over cauliflower. Set aside for 1 hour. Arrange on ovenproof dish. Dot with butter. For the sauce, combine all ingredients. Pour around cauliflower. Cover tightly with foil. Bake at 180 degrees C until cooked. Serve hot. Garnish with coriander and curd. Baigan Chatpate Ingredients: 1-2 large eggplants-cubed , oil to fry the eggplants, chick pea flour to dust the eggplant slices-mixed with salt and chilli powder, 1/2 tsp salt, 1/4 tsp chilli powder, amchoor to taste, chaat masala to taste (optional), Method: Dust the eggplants with the besan mixture. Heat the oil and fry the eggplants till brown and cooked through but still firm. Drain on to an absorbent paper, dust with amchoor and chaat masala and serve. Hui Bari (Lakshdweep) Ingredients: 2 shallow fried brinjals, 3-4 brown saut? Onions, 3 tbsp red chili paste, 3 tsp coconut oil, salt to taste, 2 tsp chopped tomatoes, 1/4 cup tamarind water, 1/2 cup coconut milk, Method: Heat oil in pan. Add red chilli paste, salt and chopped tomatoes. Now add tamarind water and coconut milk.Wait for the first boil then add the shallow fried brinjals. Cook for ten minutes. Remove from fire and add the brown sauteed onions. Serve hot with paranthas. Mooli ki Bhurji Ingredients: 2 large radish-including the leaves, 2 tbsp mustard oil, 1/8 tsp asafetida, 1 tsp cumin seeds, salt to taste, 1 tsp sugar, 1/2 tsp chilli powder Method: Wash the radish leaves well and chop fine. Scrape the radish, wash and chop fine. Heat the oil and add the asafoetida and cumin seeds. When they begin to splutter, add the chopped vegetables, salt, sugar and chilli powder. Stir-fry till the leaves are slightly limp but still crunchy and serve. Palak ki Bhurji Ingredients: 3/4 kg spinach-washed and chopped fine, 2 tbsp clarified butter, 2-3 whole red chillies, 1 tbsp thinly sliced ginger, 1 1/2 tsp salt, 1 tsp sugar, 1 tbsp malai Method: Heat the clarified butter in a heavy-based stainless steel broad pan and whole red chillies. When they begin to darken, add the ginger and saute till light brown. Keeping the heat on high, add the chopped spinach, salt and sugar and mix well. Continue to cook over high heat, till the spinach is tender and dry. This takes about 20 minutes, during which it needs to be stirred every few minutes. Spinach should bePage 21 of 30

cooked on a high flame because it cooks quite fast and the high heat helps the water to evaporate quickly. Serve hot, garnished with cream. Zamikand ki Sabzi Ingredients: 1 1/2 cups yam-peeled & cut into 1/4 in cubes, 2-3 green chillies-slit, 1 tbsp chopped ginger, 1 tsp roasted cumin seeds, 2 tsp roasted coriander seeds, 2 tsp roasted poppy seeds, salt to taste, 1 tsp chilli powder, 1 tsp turmeric powder, 1/2 tsp garam masala, 2 tbsp clarified butter, tsp cumin seeds, 1/4 tsp asafetida, 2 large tomatoes-grated, 1/2 cup yoghurt, 1 tbsp chopped coriander leaves Method: Grind together the cumin seeds, poppy seeds and the coriander seeds. Boil enough water to cover the yam when it is added. Add the cubed pieces into the boiling water; cover and simmer for about 20 minutes or until cooked through. Drain and set aside. In a heavy-based pan, heat the clarified butter; add the cumin seeds and asafoetida. When the seeds splutter, add the tomatoes and stir-fry till the fat separates. Add the ground spices and mix well before adding the cubed yam. Stir-fry for about 5 minutes, add salt, chilli powder and garam masala. Add 3-4 cups of water; depending on how much gravy you want. Bring to a boil and immer for about 5 minutes. Beat the yoghurt slightly to make it smooth and add to the gravy. Garnish with chopped coriander leaves and serve. Bharwan Lauki Ingredients: 1 medium lauki , Marinade 50 ml lemon juice , 1/2 tsp chilli powder , 2 tsp garam masala , Filling 2 tbsp oil , 1/2 tsp cumin seeds , 1 diced onion , 150 gm diced tomatoes , 3 chopped green chillies , 1 tsp ginger paste , 2 tsp chopped garlic , 1 tbsp chopped coriander , 200 gm grated paneer , salt and pepper to taste , Method: Blanch the lauki in boiling water. Peel, deseed and split horizontally Pour the marinade over the lauki and set aside for an hour Heat oil in a pan and add cumin seeds followed by the remaining ingredients for the filling. Stir-fry for 5 minutes. Set the filling inside the lauki and secure with string. Wrap in a foil and bake in a very hot oven for 15-20 minutes. Serve hot with mint/coriander chutney. Bhrwan Baigan Ingredients: 1/2 kg small round brinjals, For filling 1 tsp ajwain- roasted and powdered, 1/4 tsp asafetida, 2 tsp ginger paste, 1 tbsp gram flour- roasted till slightly discoloured, salt to taste, 1/2 tsp turmeric, 1 tbsp coriander powder, 1/2 tsp chilli powder, 1 tsp fennel seeds-roasted and pounded coarsely, 1/2 tsp fenugreek seeds- roasted and pounded coarsely, 20 gm tamarindsoaked in water and strained, 1/2 cup mustard oil, 1 tbsp ginger- finely sliced to garnish, Method: Wash and wipe the brinjals and slit length wise from the base towards the stalk, just short of the stalk, dividing first into half. Then make another slit dividing each into quarters, thus making space to fill the masala. Mix together the filling ingredients and stuff the masala firmly into the brinjals. Heat the oil in a pan till it gives off a strong aroma. Add the brinjals and turn around a few times on high heat. Reduce heat, cover and cook till tender, stirring a few times. Serve hot, garnished with sliced ginger. Bharwan Karela Ingredients: 6-8 karelas, 1 tbsp salt

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Mix together for the masala - salt to taste, 1/2 tsp turmeric, 1/2 tsp ginger powder, 1 tbsp coriander powder, 1/2 tsp chilli powder, 1 tsp roasted cumin, 1/8 tsp asafetida, 1 tsp fennel seeds-roasted and coarsely pounded, 1/2 tsp fenugreek seeds-roasted and coarsely pounded, 2 tbsp mustard oil. Method: Scrape off the rough surface of the bitter gourd; slit length wise on one side, rub all over with 1 tbsp salt and keep aside for about 30 minutes.Squeeze the bitter gourd to remove the bitter juice and scoop out the hard seeds, if any. Stuff the filling firmly into the bitter gourd. In a pan, heat 2 tbsp of oil and add the bitter gourd. Turn over a few times on high flame. Reduce heat and cook them covered, till tender, stirring a few times so that they are cooked and browned all round. Bharwan Tinda Ingredients: 500 gm tindas, 1/4 cup clarified butter Mix together salt to taste, 1 tsp mango powder, 1/2 tsp turmeric, 1 tbsp coriander powder, 1 tsp chilli powder, 1/2 tsp ginger powder, 1/4 tsp asafetida, 1 tbsp fennel seeds, 1/2 tsp fenugreek seed, 1 tsp cumin seeds, chopped mint leaves to garnish, Method: Wash the round gourd and wipe dry. Snip off both ends, and scrape off thick skin if any. In season the vegetable is so tender that you may not need to scrape at all. Make slits like a plus sign from one end, to almost the other end, taking care not to separate the pieces. Stuff the masala filling into the slits in the gourds, as tightly as you can. Heat the clarified butter in a heavy-based kadahi and add the round gourds into it. Add the leftover masala if any and stir-fry over high heat till they look glossy. Lower heat and cook covered till tender. It takes about an hour during which you should check on it a few times, and sprinkle some water if the vegetables stick to the kadahi. Serve hot, garnished with mint leaves. Bharwan Tamatar Ingredients: 6 large firm tomatoes , 2 tbsp soaked and boiled chick peas , 5 tbsp boiled rice , 1 large, finely chopped onion , salt and pepper , 1 tbsp shredded mint leaves, pinch cinnamon powder , 2 peeled, seeded, chopped tomatoes , Batter 2 eggs , 75 gm gram flour , 75 ml yoghurt, 1 tsp coriander powder , 1 tsp salt Besan-til masala 1 tbsp oil , 2 tsp coriander seeds, 1/2 tsp mustard seeds , 1/2 tsp sesame seeds , pinch hing , 2 tbsp gram flour , 4-6 green chillies , salt Method: Cut the tops of the full tomatoes. Scoop out seeds. Combine remaining filling ingredients. Season. Fill into tomato cavities. Replace tops on tomatoes and secure with string. For the batter, beat ingredients until smooth. Use to coat tomatoes. Skewer onto sticks and bake in a hot oven/ tandoor until batter colors. Serve with besan-til masala. For the masala, heat oil and fry coriander and mustard seeds, followed by sesame and hing. Stir well before adding gram flour. Roast until colored. Add chillies and salt. Serve with tomatoes. Bharwan Bhindi Ingredients: 500 gm ladies' fingers-washed and wiped dry For masala salt to taste, 1/2 tsp turmeric, 1 tsp ginger paste, 2 tbsp finely chopped coriander leaves, 1 tsp dry mango powder, 1 tbsp coriander powder, 1 tsp chilli powder, 1 tsp ajwain, 1 tsp fennel seeds, 1/2 tsp fenugreek seeds, 1/8 tsp asafetida, 1/4 cup clarified butter, 3 tsp lemon juice, 1 tbsp chopped mint leaves to garnish Method: Cut off the top of the ladies' fingers and slit lengthwise on one side. Stuff the masala through the slit. Heat the clarified butter and add the ladies' fingers to it. Stir-fry

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over high heat, till they look glossy. Lower the heat to medium, add 1 tsp lemon juice and mix well. Leave uncovered and continue to saut over medium heat. Add the lemon juice in two more stages, till the vegetable is cooked through. The ladies' fingers should retain some of their green colour and their shape. Serve hot, garnished with mint leaves. Shashlik-e-Gobi Ingredients: Oven Temp: 450 F- 220 C , 750 gm cauliflower-broken into flowerets, 1 tbsp garlic paste, 1 tbsp ginger paste, 1 cup vinegar, chilli powder to taste, 1 tsp garam masala 1 tbsp coriander seeds , 1 tsp salt or to taste, 2-3 capsicums, 2 onions, 3-4 tomatoes, skewers , oil to brush, chaat masala to garnish Method: Marinate the flowerets in the garlic, ginger, vinegar, chilli powder, black pepper, powdered ingredients and salt. Leave thus 3-6 hours or overnight. Cut the capsicums, onions and tomatoes to match the flowerets. Thread a piece of tomato, onion and capsicum into the skewer, follow with a floweret. Repeat thus till all the pieces are taken care of. Pour whatever juices there may be over the prepared shashlik and place over a drip tray. Brush with oil. Bake in a preheated oven 15-20 minutes, till the vegetables are bite-like, or over a barbecue pit, or a grill. Brush again with a little oil when almost done. Serve hot by itself or over a bed of boiled rice. Ghuti hui Gobi Ingredients: 500 gm cauliflower, 2 tbsp clarified butter, 1 tsp cumin seeds, 1/8 tsp asafetida, 1 tbsp finely chopped ginger, 2 tsp coriander powder, salt to taste, 1/2 tsp turmeric, 1/4 cup yoghurt, 1/4 tsp garam masala, 2 green chillies-slit length wise, Method: Wash the cauliflower and chop into very small pieces. The stalk, which is not very tough, should be peeled and chopped fine. In a heavy-based pan, heat the clarified butter and add the cumin seeds and asafoetida. When the seeds splutter, add the ginger and saute till light brown. Add the cauliflower and saute over high heat till it looks glossy; then lower the heat and add the coriander powder, salt and turmeric. Cover and cook till the cauliflower is soft. You might have to sprinkle some water to prevent it from scorching. Takes about 5 minutes. Add the yoghurt, mix well and saute till the fat separates. Serve hot, garnished with green chillies. Panas Puttu Koora (Kathal Achari) Ingredients: 300 gm jackfruit, salt, turmeric powder and oil to taste, For the main preparation, 3 tbsp oil, 1/4tsp cumin seeds, 1/4tsp mustard seeds, 4-5 curry leaves, 1 tsp garlic paste, 2 1/2tsp chopped onions, pinch of turmeric powder, 1 tsp crushed red chillies, 2 tbsp chopped tomatoes, 1/2tsp salt, 4-5 tsp tamarind water, prepared jack fruit, chopped coriander leaves to taste, cashew nuts to taste, 1/4tsp garam masala Method: Chop jackfruit into tiny pieces. Marinate the jackfruit in salt, turmeric powder and oil and keep it for sometime. Now boil them in water and keep aside. For the main preparation, heat oil in pan. Add cumin seeds, mustard seeds, curry leaves, garlic paste, chopped onions, turmeric powder, crushed red chillies, chopped tomatoes salt and tamarind water. Saute till the onions turn light brown. Now add the prepared masala, chopped coriander leaves, cashewnuts and garam masala and mix it well. Panas Puttu Koora is ready to eat. Serve hot with rice.

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Kathal ki Sabzi Ingredients: 500 gm jackfruit, 1/2 cup oil, 1 tsp cumin seeds, 1 cup grated onions, 1 tsp finely chopped ginger, 1 tsp finely chopped garlic, 1 cup grated tomatoes, 2 tsp ,coriander powder, 2 tsp salt, 1 tsp chilli powder, 1/2 tsp turmeric, 1/4 tsp garam masala, 2-3 green chillies-slit, 1 tbsp chopped coriander leaves, Method: Oil your hands well. Keep some oil handy while cutting the jackfruit, as you will need to smear your palms with oil from time to time. Oil prevents hands from getting sticky and itchy., Peel the jackfruit and slice into rounds of desired thickness. Slice rounds into halves, and remove any thick stem in the centre, before cutting slices into smaller pieces. Do not wash. Scrape any dirt off. Heat the oil and fry the pieces over high heat, till light brown. Drain and set aside. Add cumin seeds to the same oil. When the seeds begin to splutter, add the onions, garlic and ginger. Stir-fry till brown, add the tomatoes, and fry till fat separates. Add coriander powder, salt, chilli powder, turmeric, and the garam masala. Stir to mix well. Add the green chillies and jackfruit, stir a few times before adding about 1/2 cup of water. Bring to a boil and simmer till the vegetable is cooked through. Serve hot, garnished with coriander leaves. Torai ki Sabzi Ingredients: 3/4 kg torai, 2 tbsp clarified butter, 1/8 tsp asafetida, 1 tsp cumin seeds, 1 tsp finely chopped ginger, 1/2 tsp chilli powder, 2 tsp coriander powder, salt to taste, 1/4 tsp garam masala, 1/2 tsp mango powder, 1/2 tsp sugar, 1 tbsp coriander powder- to garnish Method: Peel and chop the vegetables into pieces about 1 cm thick. Discard hard seeds if any. Place the chopped vegetable in water till ready to use. Heat the clarified butter in a kadahi and add the asafoetida and the cumin seeds. As the seeds splutter, add the ginger; sauta little and add the chopped snake gourd; stir-fry over high heat till it looks glossy. Add the chilli powder, coriander powder, salt, garam masala, mango powder and sugar and mix well and lower the heat. Cover and simmer till cooked, stirring a few times to avoid scorching. You may need to add a little water if it sticks to the pan. When soft and cooked through, serve garnished with fresh coriander leaves. Hare Chane ki Sabzi Ingredients: 250 gm shelled hare channe, 1/4 cup ghee, 1/8 tsp asafetida, 1 tsp cumin seeds, 1 tsp cumin seeds, 1 tbsp finely shredded ginger, 1/2 cup tomatoes-grated, 1/2 tsp garam masala, 2 tsp coriander powder, salt to taste, 1/2 tsp chilli powder, 1/2 tsp turmeric, 1/2 cup yoghurt, 1 tbsp chopped coriander leaves, Method: Heat the ghee, add the cumin seeds and asafoetida. When the cumin seeds begin to splutter, add the ginger and saute till lightly fried. Then add the tomatoes and stir-fry till the fat separates. Add the garam masala, coriander powder, salt, turmeric and chilli powder. Stir a few times till well mixed. Add the channas and stir-fry over high heat, till they look slightly fried. Add about 2 cups water, and bring the mixture to a boil. Simmer uncovered for about 15 minutes. Beat the yoghurt till smooth and add to the channas. Serve hot, garnished with chopped coriander leaves. Vegetable jalfrezi ngredients: 2 tbsp oil , tsp cumin seeds, 1/2 cup onion-chopped fine , 500 gm mixed vegetables-chopped fine, 10 shallots-peeled and halved, 1/4 cup tomato puree, 1 tsp ginger paste, 1 tsp garlic paste , 1 tbsp green chillies-chopped fine, 2 tsp salt, 1 1/2 tsp kashmiri chilli powder, 1 tsp garam masala , 2 tomatoes-cut into quarters, coriander leaves-to garnish NOTE: Avoid using potatoes, carrots or peas for vegetables,Page 25 of 30

Method: Heat oil and add the cumin seeds. Mix in the chopped onions and saut till light brown. Mix in the vegetables, shallots, tomato puree, ginger-garlic paste, green chillies, and salt and chilli powder. Cook till vegetables are cooked but 'bite like'. Add tomato quarters, and cook for about 5 minutes. Stir, sprinkle the garam masala and cook for about 5 minutes and serve garnished with the coriander leaves. Paneer Makhni Ingredients: paneer tikka , 1/2 kg (home made or store bought), 2 tbsp butter, 1 tsp oil, 1 tsp kala jeera (black cumin), 1 cup tomato puree, salt - to taste , 3/4 cup cream, a few strips of green chillies, cut lengthwise, for garnish Method: Heat the butter and oil, and when the butter melts, addthe kala jeera and then the tomato puree and cook over high heat, stirring a few times, till the mixture comes to a boil, and then simmer till the puree splutters. Add the salt and paneer and turn around afew times till coated with the puree and heated through. Add the cream and turn around a few times till well blended and hot. Serve immediately, garnished with the green chillies. Note: If serving later, add the cream and shut off the heat, and re-heat and proceed with the rest, later. Shakuli (Himachali Papad) Ingredients: 2 tbsp refined flour, 1/2 tsp salt, water, oil to fry Method: Add the salt and water to the refined flour and mix to a thick consistency. Pour a large ladle of the mixture onto a steel plate and spread it out evenly. Steam the plate so that the dough can come off easily. Remove the dough when dry and keep it on a clean cloth in the sun for 3 days. Deep fry the shakuli in refined oil and serve with any meal. Vegetable Sizzler Ingredients: 2 cups mixed vegetables-blanched and chopped, 1 cup potatoes-boiled and mashed, 1 tsp cumin seeds, 2 tsp ginger-chopped fine, 2 tsp coriander powder, 2 tsp amchur (powdered dry mango) 2 tsp salt, 1.5 tsp salt or to taste, 2 tsp green chillieschopped fine or to taste, 1/2 cup maida, 1/4 cup oil, sizzler plates, Method: Heat 2 tbsp of oil and add cumin and ginger. Stir fry till well mixed and add the mixed vegetables and stir over high heat to dry off the excess moisture. Add the coriander, amchoor, salt and chillies, mix well and turn off heat. When cool mix in the potato. Form into round or oval cutlets. Dust the cutlets with flour. Heat the oil and pan fry to brown on both sides. To serve, heat the sizzler plates to very hot, wet the cutlets on both sides and quickly place over the hot plate. Sprinkle some more water to increase the sizzling, and serve immediately, accompanied with potatoes or vegetables of your choice. Mooli Kofta Ingredients: 1/2 kg white radish , 1 tbsp grated coconut , 1/2 tbsp peanuts , 2 tbsp roasted gram flour , 1 tsp garam masala , 2 red chillies , 1 green chilli , 1 onion , 1 tbsp coriander leaves , salt , oil for deep frying Gravy 4 red chillies , 1 tsp garlic paste , 1 tsp coriander powder , 1/2 tsp turmeric , 3 diced onions , 1 ground onion , 100 ml oil , 125 ml curd , 1 tsp garam masala , green cardamoms , 1" chopped ginger Method: Cut radish into small pieces. Boil until tender drain and grind. Grind coconut, peanuts, gram flour, garam masala and red chillies together. Chop green chillies, onions and coriander. Add ingredients with salt to the radish. Fry small roundels in hot oil until colored. Drain. For the gravy, grind red chillies, salt, garlic, coriander powder andPage 26 of 30

turmeric together. Fry in hot oil until colored. Add diced and ground onion. Fry for five minutes. Pour in curd, followed by garam masala, cardamoms and finely chopped ginger. Pour in 150 ml water. Simmer for 2-3 minutes. Add koftas to the pan. Cook until heated through. Serve hot. Makhmali Kofta Ingredients: 100 gm khoya-firmly packed, 6 tbsp refined flour, 1/8 tsp baking soda, calrified butter for deep frying , For the gravy 1/4 cupghee , 1 tsp cumin seeds, 1 tbsp ginger-finely chopped, 2 tbsp poppy seeds-soaked with coconut, 1/4 cup nariyal ka burada (dessicated coconut)soaked in water and ground, 1 tbsp coriander powder, 2 tsp salt or to taste, 1 tsp garam masala, 1/4 tsp kali mirch powder, 1/2 cup cream, coriander leaves for garnish Method: Mash khoya till no grains remain. Mix in the maida and soda to form a firm dough. Shape into smooth creaseless balls. Heat the ghee, lower the heat and fry a piece of bread in it (to lower the temperature of the ghee), and fry the khoya balls in it till brown. To make the gravy, heat the 1/4 cup ghee and add cumin. When it splutters add the ginger and saute till brown. Add the ground paste, coriander, salt, garam masala and pepper and saute till fat separates. Add 3 cups water, bring to a boil and simmer for 5 minutes. Add koftas gently into the gravy, mix in the cream, and serve garnished with the coriander. Soya Channa ki Bhaji Ingredients: 250 gm soya greens (dill)-washed and chopped fine, 2 tbsp channa daalboiled, but whole, 1 tbsp oil or ghee, 1-2 whole red peppers, 1 tsp ginger-finely chopped, 1 tsp salt or to taste, Method: Heat the oil/ghee in a pan. Add the red peppers and ginger. Saute till peppers darken a bit. Keeping the heat high add the dill leaves, daal and salt and mix well. Stirfry till cooked through and serve. Aaloo Matar ka Pulao Ingredients: 2 cups basmati (long grain rice)-washed and soaked for an hour, 2 tbsp ghee , 1 tbsp cumin seeds, 1 tbsp shredded ginger, 1 cup shelled green peas, 1 cup potatoes-peeled and chopped fine, 2 tbsp powdered coriander seeds, 1 tsp powdered garam masala , 1 tbsp salt, 1 tsp turmeric, Method: In a heavy based pan, heat the ghee and add the cumin and the ginger., When the ginger becomes a little brown, add the peas and potatoes, drained rice, coriander, garam masala, salt and turmeric, and stir-fry till well mixed., Add 4 cups water, and bring to a boil uncovered, then lower the heat and cover. The rice should be done in 10 minutes. Serve hot. Tomato Rice Ingredients: 3 cups rice-soaked , 5 medium sized tomatoes , 1 medium size onionchopped, 3/4 cup chopped carrot and beans, 1 cup green peas, 2 green chillies-sliced , 1 inch cinnamon stick, 4 cloves, 3 cardamoms, 3 bayleaves, 1 tbsp ginger garlic paste, ,1 tbsp ghee , tbsp chopped coriander leaves, 4 tbsp oil, salt - to taste, Method: Boil the Tomatoes and squeeze out the juice, add water to make 6 cups of tomato juice. Pour oil in the pressure cooker and heat it over the stove. Add bay leaves, cardamom, cloves and cinnamon stick and fry till they change color. Add onion, chillies, chopped carrot and green peas and fry for 3-4 minutes on high flame and then add ginger garlic paste and fry for another 1 minute. Add soaked rice and fry for a minute orPage 27 of 30

so and then add salt and prepared tomato juice and close the cookers lid and let it cook under pressure till 2 whistles. Before serving, add ghee and chopped coriander leaves to hot tomato rice. Mirchi ka Salan Ingredients: 250 gm large green chillies/capsicum, 50 gm cooking oil, 05 gm mustard seeds, 02 gm cloves, 05 gm curry leaves, 100 gm saut? onion paste, 25 gm ginger garlic paste, 50 gm tamarind, salt, 10 gm coriander leaves, Salan Paste 50 gm peanuts 50 gm coconut, 15 gm sesame seeds, 20 gm coriander seeds, 10 gm cumin seeds, 05 red chillies, 05 gm peppercorns, Method: Slit and deep fry the green chillies in hot oil. Remove and keep aside. Roast and grind together ingredients for the paste. Soak the tamarind in a cup of water and extract pulp. Heat oil and add the mustard seeds, when crackling add the cloves and the curry leaves. Mix the saut? onion paste and stir for 3 minutes. Add the salan paste and continue stirring. Pour 15 ml of water at intervals to avoid paste sticking to the pan. Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce. Add the salt and the fried chillies to the hot gravy. Boil the gravy for 1 minute. Remove and garnish with finely chopped coriander leaves. Thair Saadam (Curd Rice) Ingredients: 250 gm overcooked white rice, 250 gm yoghurt, 05 gm green chillies, 05 gm coriander leaves, 05 gm ginger, salt, Tempering 20 ml oil, 05 gm mustard seeds, 03 gm skinned black gram, 03 gm channa dal, 02 gm dried red chilli, 02 gm curry leaves, 03 gm asafoetida, Method: Chop ginger, coriander leaves and green chillies. Mix with yoghurt, rice and salt. Break red chillies into 1/2 inch pieces. Heat oil and add the mustard seeds. When they start crackling, add the dals and saute until golden. Add curry leaves, red chillies and asafoetida. Pour tempering on the rice and serve cold. Moong daal ki Khichdi Ingredients: 1 cup rice, 1/2 cup moong daal chhilkewali (split Green Gram), 2 tbsp ghee, 1 tsp cumin seeds, a pinch of heeng, 1 tbsp powdered dhania, 2 tsp salt Method: Pick and wash the rice and the daal, and soak together in water for 1/2 an hour, at least., Drain and keep aside. Heat the ghee in a heavy based saucepan and add the cumin and heeng. When the seeds splutter, add the rice and daal mixture, and saut?ver high heat, till well mixed and excess water dries up. Add the dhania powder and the salt and mix well too. Add 2 1/4 cups water, and bring to a boil, covered. Lower the heat and simmer for 10 minutes, by which time the khichdee should be cooked, and ready to serve. Note: You can make this spicier, by adding some more ground spices like garam masala and chilli powder. The lentils used can vary according to taste. You can make the consistency thinner by adding more water. Pooran Poli Ingredients: 250 g bengal gram, 250 g jaggery, 250 g maida, powder of 5-