Ingredients:-

• 1 lb Bhindi, washed
• 1 large onion , sliced finely
• 1/2 tsp cumin seeds
• 3 tbsp cooking oil
• 1 tsp lemon juice

For stuffing:

• 1 1/2 tsp red chili pwd
• 1 tsp amchoor
• 1 tsp cumin seeds
• 1/2 tsp saunf(fennel)
• 2 tsp dhania pwd
• 1 tsp garam masala
• 1/4 tsp turmeric
• Salt to taste

Method:-

1. Make one slit on each bhendi and set side.
2. Heat 1 tbsp of the oil and fry the stuffing masala till well browned. Not more than a minute.
3. Stuff each bhendi with this masala and keep the remaining aside.
4. Heat the remaining oil, add the cumin seeds and when they splutter add the sliced onions.
5. When the onions start browning, add the remaining masala and the bhendi pieces.
6. Sprinkle some water and salt and cook covered on a low flame for 30 minutes.
7. Keep turning occassionally.
8. When the bhendi is done, take off the stovetop and sprinkle the lemon juice.Mix well.
9. Serve hot with chapati/rice and dal.

Photograph courtesy by musicpb

Ingredient:-

• 1 teacup kabuli channas
• 2 chopped onions
• 2 potatoes
• 2 tomatoes
• 2 tablespoons dhana-jira powder
• 2 tablespoons chilli powder
• 1 tablespoon amchur power
• 1 tablespoon garam masala
• ½ teaspoon soda bi-carb
• ½ teaspoon black pepper powder
• 3 tablespoons ghee
• salt to taste
• Slices of tomatoes and ginger, chopped coriander and a few whole green chillies for decoration.

Method:-

1. Soak the channas for at least 6 hours
2. Add ½ teaspoon of soda bi-carb and cook in a pressure cooker
3. Cut the potatoes and tomatoes into big pieces
4. Heat the ghee in a vessel and fry the potatoes until soft
5. Remove the potatoes. In the same ghee add the onions and cook for a little time.
6. Add the dhana-jira and chilli powder and fry again.
7. Add the boiled channas and salt.
8. After 5 minutes, add the garam masala, amchur and black pepper powder and cook for 2 minutes.
9. Add the potatoes and tomatoes and cook for 2 minutes.
10. Garnish with coriander, chillies and slices of tomatoes and ginger.

Photograph courtesy by  http://www.flickr.com/photos/linkadnan/

Ingredients:-

• 125 gms. cream
• 75 gms. khoya or paneer
• 150 ml. milk
• 50 gms. cashewnuts
• 2 1/2 tsp. white pepper powder.
• 2 1/2 tsp. sugar
• 2 tsp. finally grated ginger
• 1/4 tsp. nutmeg powder
• 1/2 tsp. turmeric powder
• 1 tsp. garlic finally crushed
• 1″ cinnamon
• 6 cloves
• 6 cardamoms
• salt as per taste
• 3 tbsp. ghee

For Kofta:

• 50 gms. khoya
• 50 gms. paneer
• 4 large potatoes
• 25 gms. cashewnuts
• 25 gms. raisins
• 3-4 green chillies chopped finally
• 2 tsp. ginger grated
• 2 tsp. coriander finally chopped
• 2 tsp. cumin seeds
• salt to taste

To Garnish:

• 2 tbsp. grated cheese or paneer
• 2 tbsp. chopped coriander

Method:-
To make Koftas:

1. Boil the potatoes,peel and smash them in a plate.
2. Mix all the ingredients except raisins and cashews.
3. Make this dough into ball.
4. Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
5. Repeat for remaining dough and keep aside.

To make Gravy:

1. Roast the cinnamon, cardamom, nutmeg and cloves together.
2. Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
3. Heat ghee in a pan, add powdered spices and fry for 2-3 seconds.
4. Add paste and fry further for 5-7 minutes stirring well.
5. Add 2 cups water and simmer on low heat for 15 minutes.
6. Warm the koftas either in the oven or on the tava.(You can deep fry the koftas also.)
7. To serve place warm koftas in a casserole.
8. Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
9. Garnish with grated cheese and chopped coriander.
10. Serve hot with naan , parathas ,roti , Puri or Jeera Rice.

Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

Photograph Courtesy http://www.flickr.com/photos/hadaway/

• Paneer- 200 gm grated
• Oil- 1 tbsp
• Cumin seeds- 1/4 tsp
• Green Chilies- 2 finally chopped
• Onion- 1 small finally chopped
• Turmeric powder- 1/4 tsp
• Garam Masala Powder- 1/2 tsp
• Tomato- 1 finally chopped
• Salt- 1/2 tsp
• Kasturi Methi- ½ tsp

Method of Preparation:

1. Heat oil in a pan, add the cumin seeds, chopped onions and fry till golden brown.
2. Add the chilies and tomatoes and fry till they are soft and pulpy.
3. Add turmeric powder, garam masala powder, salt and mix well so that all the masala are well combined.
4. Add grated paneer and fry for 5 minutes till the paneer gets mixed up into the masala.
5. Sprinkle kasturi methi and mix well Garnish with chopped coriander and serve hot.
6. You can serve paneer bhurji along with Chapati, Naan, Puri and Paratha.

Photograph courtesy:http://www.flickr.com/photos/route79/ / http://creativecommons.org/licenses/by-nc-sa/2.0/

• Spinach – 1 bunch
• Onions – 3 Large sized
• Garlic crushed – 1 tea spoon
• Ginger crushed -1 tea spoon
• Green chillies-2 finely chopped
• Cooking oil – 6-7 tbsps
• Cumin seeds – 1 tbsp
• Bay leaf-2
• Badi elaichi-1
• Cinnamon – 1 inch stick
• Paneer – 300 gms
• Coriander Powder-1 tsp
• Jeera Powder -1 tsp
• Turmeric powder-1 tsp
• Garam Masala Powder -1tsp
• Chilli Powder-1 tsp
• 1/2 table spoon sukhi patti of kasturi methi
• Salt to taste

Palak paneer

Method:-

1. Put the cleaned and washed Palak in a pressure cooker without water. Cook until 1 whistle of the cooker and Keep aside.
2. Let it cool then drain the water and make a puree of the spinach leaves.
3. Take oil in a frying pan, Cut the fresh paneer into cubes deep fry the paneer pieces in oil, Caution…they tend to burn off soon, carefully toss them on medium flame until light golden color and remove to a plate.
4. In the same oil when it is very hot add cumin seeds and bay leaf. When it starts spluttering add chopped garlic and chillies. After a few seconds add chopped onion and fry until golden brown.
5. Add chopped tomato, mix well and cover and cook over low heat for 5-7 minutes ,stirring in between.
6. In the meanwhile take a bowl add ginger paste,turmeric powder, coriander powder, red chilli powder, salt, crushed cinnamon sticks and badi elaichi. Now mix all the ingredients with little water.
7. Now add all the mixed contents of the bowl in a pan and fry, stirring constantly on medium flame, for about 10-12 min or, until the paste turns a light brown color and the oil separates.
8. Now add fried paneer, boiled peas and water for gravy, stir for 5 minutes. Add sukhi kasturi methi, garam masala and cook for 10 minutes on medium flame.
9. Add puree of the spinach leaves and paneer with some water if required and stir for 5 minutes.
10. Remove from the fire.
11. You can add a small cube of butter to it, if you wish.
12. Goes well with Hot Chapathis, Paranthas ,Naan or, fried rice.