Aloo Mutter

Ingredients: (Servings : About 4)

1. Chopped Onions -- 3/4 th cup

2. Potato (Peeled and Chopped into cubes) -- 1 & 1/4th cup
3. Shelled Peas -- 3/4 th cup
4. Paneer -- 8 to 10 cubes (optional)
5. Green chilli -- 2
6. Garlic cloves -- 2 to 3
7. Ginger -- 1/2 inch piece
8. Cilantro -- 1/4 th cup
9. Tomato -- 2 (1 chopped and 1 cut into half)
10. Garam masala and Red Chilli powder -- 1/2 tsp of each.
11. Cummin seeds and Mustard seeds -- 1/2 tsp of each

Method :

1. Take a tbsp of oil and heat it. Add half tsps of Cummin seeds and
Mustard seeds to it. Add a pinch of turmeric powder and then the
chopped onions. Fry it for a few minutes and then add chopped
tomato, potato & peas. Add a little water, if required. Cover the pan
and cook until the peas and potato are tender (approx 10 to 15
minutes). Stir in between. Add salt while cooking.

2. Grind the remaining ingredients except Paneer. Deep fry the

Paneer till golden brown or add it just like that towards the end
(depends on how you like it).

3. Add the above paste to the pan and cook for a few minutes. Add
paneer before serving and garnish with a few cilantro leaves and
milk cream (Malai). Try it with Puri or Parathas.
Note : If you don't have the Indian ingredients, try preparing the dish
without them. In this recipe, it should'nt make a lot of difference

Baigan Bhartha
Ingredients: ( To serve-- 4-6)

1. Eggplants (aubergines) -- 3 1/2 lbs

2. Vegetable Oil -- 3 tbsp.
3. Cumin seeds (Jeera) -- 1 tsp.
4. Onion -- 1 (finely chopped)
5. Grated ginger --1tbsp
6. Chopped Garlic -- 1 tbsp
7. Peeled Tomatoes -- 3 (finely chopped)
8. G.Chillies -- 3 (chopped)
9. Garam masala and Red Chilli Powder(cayenne) -- 1/2 tsp. of each
10. Salt to taste
11. Cilantro (coriander leaves) -- 1 cup

Method:
1. Prick a few holes and place on flame. Keep turning until charred
and soft inside. Collect the pulp. (See Note to prepare using an oven
instead of a flame.)Discard the skin. Chop roughly.

2. Heat oil, add cumin seeds. Put onions and fry. Add ginger and
garlic. Fry for 3 minutes.

3. Add the tomatoes, chillies, red chilli powder, garam masala and
salt. Stir and fry for 2 minutes. Turn heat to medium low and cook for
8 minutes or until tomatoes are soft. Put the eggplant pulp. Stir and
cook for 5 minutes. Add coriander leaves.
4. Serve with chapathi or paratha.
Note: If using flame, be careful. To prepare using an oven, preheat
oven to 240 C or 475 F. Cut in half lengthwise and place them , cut
side down on a lightly oiled baking sheet. Bake for 10-15 minutes or
until the eggplants have collapsed slightly. Remove and after a while
spoon out the flesh. Discard the skin. Chop roughly. Follow mehods 2
and 3.

Vegetable Pulav(Pilaf)
Ingredients: (To Serve -- 4 )

1. Chopped Onions -- 1/2 Cup

2. Chopped Tomatoes -- 1/2 Cup
3. Cauliflower (Flowerettes) -- 1/2 Cup
4. Carrot Chunks, Cut Beans, Shelled Peas -- 1/3 Cup
5. Grated Coconut -- 1/2 Cup
6. Mint Leaves -- 1/4 Cup
7. Ginger, Garlic -- 1 tsp (Chopped Finely)
8. Green Chilli -- 3 to 4
9. Cilantro -- 1/4 Cup
10. Garam Masala, Red Chilli Powder -- 1/2 tsp
11. Uncooked Rice -- 2 Cups ( For each cup of rice add 1 1/4 cup of
water)
12. Bay leaves -- 6
13. Cinnamon Sticks -- Two 1 inch sticks
14. Cardamon -- 4
Method:

1. Grind Coconut, Mint, Garlic, Ginger, Green Chilli, Cilantro, Garam

Masala & Red Chilli Powder together with little water.
2. Soak rice in water for 10 minutes and drain.Take a tbsp of oil in a
pan and add a tsp of Cummin Seeds. When the oil is hot, add rice
and fry for a while. (It is not necessary to fry the rice if the rice is
basmathi.)
3. Now, Add two tbsp of oil to the cooker and heat it. Add little
Cummin seeds, Cinnamon, Cardamon and Bay leaves. Stir and add
the chopped onions. Fry until the onions start turning brown. Mix in
the tomatoes and the ground paste. Fry for a minute and add the
vegetables. Now add the rice and water. Cook in the cooker and
allow it to whistle once or twice(It can also be cooked directly in a
covered pan).

Note: You may have to experiment with the quantity of some of the
ingredients. I have just given a rough measurement of the
ingredients.

Palak Paneer
Ingredients:( To serve -- 4)

1. Spinach -- 1 1/2 cups ( chopped in big)

2. Paneer -- 10 cubes
3. Onion -- 1 ( if big) or 1 1/2 (if small)
4. Ginger & Garlic -- 1/2 tsp (chopped)
5. Cashewnuts -- 9
6. Poppy Seeds -- 1 tsp
7. Green Chilli -- 2 to 3
8. Garam Masala -- 1/2 tsp

Method:

1. Soak poppy seeds and cashew in little water for half 20 minutes.

2. Grind onion, palak, ginger and garlic with little water until it
becomes a fine paste.
3. Heat a tbsp of oil in a pan and add turmeric powder to it. Add the
ground paste to
the pan and allow it to boil on low flame until the excess water
drains.

4. Grind cashew, poppy seed and green chilli into a paste and add to
the pan.

5. Add salt and garam masala and cook for a while.

6. Mix in the paneer pieces towards the end. Garnish with milk
cream.

Note: The Palak Paneer recipe from Chef Sanjeev Kapoor's site is
also good

Malai Koftha
Ingredients:(To Serve--4)

1. Potatoes -- 4
2. Milk Cream (Malai) -- 1 cup
3. Cashewnut paste (With Water) -- 2 tbsp
4. Onion -- half (if big)
5. Ginger & Garlic( Chopped) -- 3/4 th tsp
6. Green Chilli -- 2 to 3
7. Tomato puree -- 3/4th cup
8. All purpose flour (maida) -- 3/4th cup
9. Turmeric Powder, Red chilli powder -- 1/2 tsp
10. Oil for deep frying
Method:

1. Make a paste with onion, ginger, garlic and green chilli.

2. Peel and boil the potatoes. Mash it . Add little salt and red chilli
powder to the milk
cream. Make a liquidy paste with maida and salt.

3. Make balls with the mashed potato and fill the center of the ball
with milk cream.
close the ball and dip in the maida paste. Deep fry until golden
brown.

4. Take a tbsp of oil in a pan and add the ground paste of onion to it.
Stir fry till
it is slightly brown. Now add Red chilli powder, turmeric powder and
salt.

5. Add tomato puree and cook for about 15 minutes on medium

flame. After you
notice oil separating from the side of the pan add the cashew paste
and a little
water. Cook and allow it to boil for a few minutes.

6. Before serving heat the gravy and pour the gravy over the fried
potato balls(Koftha).
Garnish with a little milk cream and a few cilantro leaves.

Naan
Ingredients:

1. All Purpose Flour (Maida) -- 2 cups

2. Plain Yogurt -- 2 1/2 tbsp

3. Salt to taste.

4. A Pinch of baking soda.

5. Sugar -- 1 tsp

Method:

1. Make a dough with the above ingredients (Can add water to make
the dough). Allow it to ferment for 8 hours. In winter, you may have
to make the dough with lukewarm water.

2. Shape into round balls and roll it.

3. With moistened hands lift the rolled naan and place on a skillet
( tawa). Turn the skillet upside down. The naan should be facing the
flame. Turn back to original position after the naan starts turning
brown. Remove from skillet after the naan is baked.

Note: Naan can also be baked in an oven.

Batura
Ingredients: (To Make 6-8)
1. All Purpose Flour (Maida) -- 2 cups
2. Plain Yogurt -- 2 1/2 tbsp
3. Salt to taste.
4. A Pinch of baking soda.
5. Sugar -- 1 tsp
6. Oil for deep frying

Method:

1. Make a dough with the above ingredients (Can add water to make
the dough). Allow it to ferment for 8 hours. In winter, you may have
to make the dough with lukewarm water.

2. Shape into round balls and roll it.

3.Deep fry in oil.

Shahi Egg Curry

Ingredients ( To serve - 4 )

1. Chopped Onions -- 3/4th cup

2. Eggs -- 6
3. Green Chilli -- 2 (Chop it)
4. Garlic cloves -- 4 to 5 (Chop it)
5. Chopped Tomatoes -- 3/4h cup
6. Milk Cream (Malai) -- 3 tbsps
7. Chopped Coriander leaves ( Cilantro ) -- 2 tbsps
8. Garam masala, Chilli Powder -- 1/2 tsp
9. Turmeric powder --1/4th tsp

Method :
1. Boil the eggs and cut into half. Keep aside.

2. Take 2 tbsp of oil and fry the green chilli and onions in it for a
while. Add turmeric powder, chilli powder and salt.

3. Now, add the tomato and garlic and cook well for upto 10
minutes(approx) on medium. ( add a little water, it should turn out
as a gravy )

4. Towards the end, add the milk cream and mix well. Now, add the
eggs and stir gently.

5. Garnish with coriander and garam masala.

Note: Don't cook for a long time after adding the milk cream. Also,
Shahi Paneer can be made by replacing the egg in the above recipe
with Paneer.
 Aloo Paratha
Ingredients:(To Make: 6)

1. Potato -- 3 ( if big)
2. Red chilli powder -- 1 tsp
3. Salt to taste
4. Cilantro leaves -- 1 1/2 tbsp (Chopped)
5. Wheat -- 2 cups
6. Oil -- 2 tbsp

Method:

1. Boil and peel the potato. Mash well . Add chilli powder, salt,
cilantro and mix well.
Shape into small round balls.

2. Make a soft dough with wheat, oil and salt. Shape into a ball and
roll into a 4 inch circle. Keep the potato ball in the center and close
from the sides. Brush with dry wheat powder and roll gently and
evenly( Do not roll continuously). Now place on a skillet (already hot)
and cook(or roast) both sides. Spread a little butter on it. Serve with
any spicy gravy.

Note: If it does not turn out great, do not despair. You will be able to
make good
parathas with some practice.