Ingredients:

Aloo Mutter
2 medium potatoes,
cubed
1/2 cup green peas
5 tbsp ghee or butter
1 medium onion,
chopped
2 garlic cloves,
chopped
2 cloves
2 bay leaves
1 inch cinnamon stick
1 tsp garam masala
1 tsp chili powder
1/2 tsp turmeric
1/2 tsp coriander
powder
2 tomatoes, quartered
Salt to taste
1 1/4 cups water
Chopped coriander
leaves
Method:

1. Heat ghee in a pan and saute onion, garlic over medium heat till golden.
2. Add cloves, bay leaves, cinnamon and stir fry for 2 minutes.
3. Add garam masala, chili powder, turmeric, coriander powder, tomatoes, salt and mix
well.
4. Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover the pan &
simmer gently for 15 minutes, or until the potatoes are done.
5. Garnish with coriander leaves & serve hot.
Serves 4

Ingredients:
Aloo Palak
300g palak (spinach)
4 garlic flakes
1" ginger piece
2 onions, chopped
4 green chilies,
chopped
150g aloo (potatoes)
1 tsp turmeric
4 tbsp ghee or butter
1 tsp cumin seeds
1 tsp garam masala
1 tsp coriander and
cumin powder
1 tbsp fresh cream
Salt to taste
Method:

1. Boil spinach with garlic, ginger, onions, green chilies. Blend them to a fine puree and
keep aside.
2. Cut potatoes into cubes and boil with salt and turmeric. When boiled, keep aside.
3. Heat ghee in a pan, fry cumin seeds along with spinach-onion paste and let it boil for
few minutes.
4. Now add the boiled potatoes, garam masala, coriander-cumin powder and water if
needed. Boil for few minutes till the potatoes absorb the flavor.
5. Season with fresh cream if desired.
6. Serve hot with hot naans or rice.

Ingredients:
Bhagara Tomato
500g tomatoes
50g peanuts
50g sesame seeds
50g dry coconut
50g onions
50g tamarind
2 tsp chili powder
1/2 tsp turmeric
1 tsp mustard, fenugreek &
onion seeds
1 bunch curry leaves
75g oil
Salt to taste
Method:

1. Roast the peanuts, sesame seeds, coconut in a dry pan and blend to a smooth paste.
2. Heat oil in the same pan, fry mustard, fenugreek and onion seeds for a minute.
3. Then add curry leaves, chopped onions and fry for another 2-3 minutes.
4. Now add ground paste, chili powder, turmeric and fry until the oil in the pan
separates.
5. Later add tamarind water and salt. Make long strips on tomatoes with a knife and add
to the tamarind water.
6. Cook until the tomatoes get tender and gravy should thicken.
7. Remove from heat and serve with fried rice with cilantro on it.

Ingredients:
Brinjal Bhurata
1/2 kg big eggplants
25g garlic
100g tomatoes
20g green chilies
100g onions
1 bunch cilantro
A pinch of turmeric
1 lemon
Salt to taste
50g oil
25g Bengal gram
25g black gram
15g mustard seeds
Method:

1. Apply oil to the eggplants and make few strips with a knife.
2. Cut the garlic and green chilies finely into slices and stuff them in the eggplant strips.
3. Cook the eggplant on the flame until the outer layer becomes black. Remove the
black layer and mash the eggplant.
4. Heat oil in a pan, season with mustard seeds, grams and add chopped onions. Fry
until they turn into brown color.
5. Then add green chilies, tomatoes, salt, turmeric and cook for 5-6 minutes.
6. When the tomatoes gets fried, add mashed eggplants and mix well.
7. To this, add chopped cilantro, lemon juice and remove from heat.
8. Serve with chapathis or puris.

Ingredients:
Cauliflower Korma
2 lbs. culiflower, cut into
florets
1 large onion, cut into cubes
3 medium tomatoes, cut into
cubes
1 tsp. red chili powder
1 tsp. coriander seeds
1/2 tsp. cumin seeds
1/4 cup vegetable oil
1/2 cup yogurt
1 cardamom
3 whole cloves
3 tsp. ginger-garlic paste
1/4 tsp. turmeric powder
Salt to taste
10 curry leaves
1 fistful coriander leaves
3 tsp. poppy seeds or khus
khus seeds
Method:

1. Powder together cloves, coriander seeds, cumin seeds, cardamom, poppy seeds and
keep aside.
2. Mix onion and tomato pieces and grind to a smooth paste. Keep aside.
3. In a large dish, add the above paste and powder, ginger-garlic paste, red chili powder,
turmeric, salt, yogurt and cauliflower florets. Mix well and keep aside.
4. In a deep non-stick skillet, heat oil, add curry leaves and coriander leaves.
Immediately add the above cauliflower mixture and fry for five minutes on high heat.
5. Now reduce the heat to just below medium and add one cup of water, stir and cover.
Cook until the sauce thickens. Serve hot with any kind of rice, paratha, dosa and puri.
Serves: 6
Preparation time: 40 minutes
Ingredients:
Cauliflower Manchurian
1 cauliflower, cut into small
flowerets
3-4 green chilies
1 bunch of green onions or
shallots
A bunch of coriander leaves
3 flakes garlic, crushed finely
4-5 flakes garlic, chopped
2 tbsp lemon juice
Little piece of ginger, crushed
finely
3 tbsp chapathi flour
3 tbsp corn flour
Salt to taste
Oil for deep frying the
cauliflower
2 tbsp butter for making the
sauce
2 tsp red chili powder
1 tsp soya sauce
Method:

1. Make a batter out of the 2 tbsp corn flour and all the chapathi flour. To this, add
crushed ginger, garlic, red chili powder, salt, cumin seeds, lemon juice, 1/2 tsp soya
sauce and coriander leaves.
2. Dip the cauliflower flowerets in it and fry till golden brown in color. Drain and keep
aside.

To make the sauce:

1. Dissolve the remaining corn flour in 1-2 tbsp of water. Add the remaining soya
sauce, salt, chili sauce to the corn flour mixture and mix well. Keep it aside.
2. Heat butter in a frying pan and add chopped green chilies, chopped garlic, chopped
green onions and stir-fry for about 5-6 minutes.
3. Then add the above prepared corn flour paste and lower the heat. The sauce will
begin to thicken and when it is thick enough, take it from the fire and pour it over the
fried flowerets.
4. Garnish with coriander leaves and serve hot.
Serves: 4-5
Preparation time: 45 minutes – 1 hour

Ingredients:
Chili Paneer Kofta Curry
200 gms paneer
4-6 green chilies
2 onions, chopped
3-4 tomatoes, blend
to fine puree
1 tsp ginger-garlic
paste
1/4 tsp turmeric
1 tsp chili powder
1 tsp coriander
powder
25 gms cashew nuts
1/4 tsp garam masala
75 gms oil
4 tsp corn flour
1/4 tsp baking
powder
Salt to taste
A pinch of pepper
powder
Method:

1. Take the paneer into a bowl and press with your fingers until it is smooth. To this,
add corn flour, baking powder, pepper powder, chopped green chilies, cashews, little
garam masala, salt and mix well.
2. Make small balls from this mixture and fry in hot oil until golden brown. Keep them
aside.
3. Heat 3-4 tbsp of oil in another pan and fry the chopped onions until golden. Also add
ginger-garlic paste, turmeric, chili powder, coriander powder and fry for few more
minutes.
4. Then add tomato puree and cook until the oil separates. Now add 1 cup of water,
remaining garam masala, salt and cook until the gravy thickens.
5. Add the above prepared koftas to the gravy and serve hot.
Serves: 6-8
Preparation time: 30-40 minutes

Ingredients:
Kashmiri Dum Aloo
500gms small
potatoes
1 1/2 cup yogurt
1/2 tbsp gram flour
(besan)
1 1/2 tsp chili powder
4 green cardamoms
1/2 tsp dry ginger
powder
3/4 tsp fennel seed
powder
5 cloves
2 cinnamon sticks
Oil for frying
Method:

1. Grind together the cardamoms, cloves and cinnamon sticks. Put aside until for further
use
2. Boil potatoes until half cooked. Peel while still warm. Pierce each potato 2-3 times
 with thin wooden toothpick.
3. Heat oil in a pan, fry potatoes on medium heat until floating on top and golden brown
in color. Drain excess oil and keep aside.
4. To the yogurt, add salt, gram flour and 1 cup of water. Whisk well until smooth.
5. Reheat 4 tbsp of the same oil in another pan. Add red chilies, cardamoms and fry for
a minute. Remove from the flame, allow to cool and then pour into the yogurt,
stirring continuously. Return to the flame and bring to a boil.
6. Now add potatoes to the yogurt mixture along with ginger powder, fennel powder
and ground masala. Cook over medium heat for 5-10 minutes or until the curry
thickens. Serve hot with plain rice or pulao rice.
Serves: 4
Preparation time: 40 minutes

Ingredients:
Masala Tomato
250g big size tomatoes
180g potatoes, boiled, peeled &
mashed
3 onions
1 lemon
1 bunch coriander leaves
30g peanuts
25g sesame seeds
1/2 tsp chili powder
A pinch of turmeric
3 sprigs of curry leaves
5g mustard seeds
50g oil
Salt to taste
Method:

1. Cut the tomatoes at top, scoop out the seeds and juice to a separate bowl and make a
hollow to stuff the masala.
2. To the mashed potatoes, add lemon juice, salt, chopped coriander and mix well. Stuff
this mixture into the tomatoes and keep aside.
3. Heat oil in a pan, fry mustard seeds, curry leaves, chopped onions, chili powder and
turmeric until onions turn brown in color.
4. Then add peanuts and sesame seeds paste, tomato juice, salt and cook until the gravy
thickens.
5. Now add stuffed tomatoes and cook for 5-10 minutes.
6. Serve with fried rice or plain rice.

Ingredients:
Mixed Vegetables With Paneer
1/2 cup cauliflower florets
1/2 cup green capsicum, cut into 1"
pieces
1/2 cup red capsicum, cut into 1"
pieces
1 medium sized carrot, sliced
1/4 cup green beans, cut into 1"
pieces
1/4 cup frozen peas
1 medium sized tomato, chopped
1/2 cup broccoli florets
3 tbsp butter
1/4 cup mixed nuts (cashews,
pistachios, etc)
1/4 cup raisins
2 tsp garlic, minced
1 onion, chopped
1/4 tsp turmeric
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cardamoms, crushed
1/2 tsp cayenne pepper
Salt to taste
1/4 cup water
6 oz paneer, cut into cubes & fried
1/2 cup heavy cream
1/2 cup pineapple chunks (fresh or
canned)
Method:

1. Heat 2 tbsp of the butter in a large skillet over medium-high heat. Add nuts and stir-fry
until golden brown. Remove with slotted spoon and set aside. Add raisins and fry
until they are plump, remove and set aside.
2. Add remaining butter to the skillet and fry minced garlic, onions until light brown for
about 4 minutes. Also add chopped tomato and cook until soft.
3. Add remaining vegetables and stir-fry for 6 minutes. Stir in spices, salt and water.
4. Bring to a boil, reduce heat, cover and cook until vegetables are tender for about 8-10
minutes.
5. Now add paneer, cream, pineapple chunks and cook until heated through.
6. Garnish with fried nuts and raisins and serve hot.
Ingredients:
Mutter Paneer
300g paneer
275g green peas
175g onions paste
25g ginger-garlic paste
80g oil
150g yogurt
1 tsp red chili powder
1 tsp coriander powder
100g tomatoes, made into
fine puree
25g cashew nuts paste
1/2 tsp garam masala
50 ml cream
5 green chilies, sliced
lengthwise
25g fresh coriander
leaves
A pinch of saffron
Salt to taste
Coriander leaves for
garnishing
Method:

1. Cut the paneer into cubes and fry in oil until golden color along with sliced green
chilies. Remove from heat and keep aside.
2. In the same pan, heat the remaining oil and fry the onion paste and cashews paste for
5-6 minutes. Add ginger-garlic paste, red chili powder, coriander powder, garam
masala and fry for another 5 minutes.
3. Now add tomato puree, salt, yogurt, beaten to a smooth texture and stir well.
4. Also add green peas, water if required, saffron and cook until the oil separates in the
pan.
5. Add the fried paneer cubes and green chilies to the gravy, fresh cream and cook for
another 5 minutes.
6. Garnish with chopped coriander leaves. Serve hot.

Ingredients:
Mutter Paneer Tomato
250 gms green peas (mutter)
250 gms tomatoes, chopped or
made into fine puree
200 gms paneer, grated
4 green chilies, chopped
A small piece of ginger, finely
chopped
1 1/2 tsp chili powder
3 tsp corn flour
2 onions, finely chopped
1 tsp ginger-garlic paste
A pinch of turmeric
1 tsp coriander powder
1/2 tsp garam masala
1 cup curd (yogurt)
1/4 cup cashew nuts
Salt to taste
Oil for frying
Method:

1. Heat little oil in a pan, add chopped ginger, green chilies, pinch of turmeric and fry
for few minutes. Also add grated paneer, mix well and remove.
2. Add salt to the paneer mixture and make small balls from it. Roll these in the corn
flour and fry in oil until they are golden brown. Drain and keep aside.
3. Heat oil in another pan and fry the chopped onions. Then add ginger-garlic paste,
coriander powder, chili powder, green peas and fry for few more minutes.
4. Now add tomato puree and cook until the oil separates. To this, add ground cashew-
yogurt mix and cook to form a thick gravy.
5. Then add fried paneer balls, garam masala, salt and cook for 2 more minutes.
6. Serve hot with roti or pulao.
 Serves: 6
Preparation time: 40-50 minutes

Ingredients:
Palak Paneer
500g spinach
3 onions, chopped
2-3 garlic flakes
6 tbsp oil
150g paneer
1 tsp garam masala
1 tsp cumin powder
1 tsp chili powder
Salt to taste

Method:

1. Boil the spinach in water, drain the water and then make puree of the spinach leaves.
2. Grind 1 onion and the garlic flakes to a fine paste.
3. Heat oil in a pan, saute the onions till transparent. Then add the above onion paste,
spinach puree, spice powders and water if necessary. Cook for 3-4 minutes.
4. Cut the paneer to cubes of desired size. Fry them in separate pan with oil until
golden brown.
5. Add the paneer pieces to the spinach gravy. Cook until it is done.
6. Serve hot with rice or rotis.

Ingredients:
Shahi Paneer Kurma
250 gm paneer
1/2 kg tomatoes
1 tsp red pepper powder
2 tsp salt
1 tsp roasted jeera (cumin) powder
1 tsp curry powder
3 tsp sugar
1/2 tsp lemon juice
1 tsp ginger, julienne
1 tsp green chili, julienne
2 tsp coriander leaves, chopped
100 gm cream
Method:

1. Cut tomatoes in halves and pressure-cook it without adding water. Cool, churn and
strain in a soup strainer.
2. Reheat puree, add all the spices and ingredients, except cream and paneer. Cook till
the mixture becomes thick.
3. Add cream and paneer. Cook for about 2-3 minutes and serve hot.
 Serves: 6
Preparation time: 20-25 minutes

Ingredients:
Stuffed Tomatoes
4 tomatoes
50 gms bread crumbs
50 gms grated cheese
3 onions, chopped
1 tbsp coriander
leaves, chopped
Salt to taste

Method:

1. Cut the head of the tomatoes and scoop out the pulp inside.
2. Mix the pulp with the rest of the ingredients and fill in the tomatoes.
3. Top the tomatoes with a bit of cheese and cook in a pan with little oil for 10-15
minutes.
4. Serve hot as a side dish.
Serves: 2
Preparation time: 20 minutes

Ingredients:
Tomatoes & Peas Korma
5-6 tomatoes, chopped finely
1 cup fresh peas, shelled
2 cups thick coconut milk
A pinch of turmeric powder
2 tbsp coriander seeds
1/2 fresh coconut, grated
4-5 green chilies
1" piece of ginger
5-6 raisins
2 tsp oil
Salt to taste
1 onion, finely chopped
1 tsp cumin seeds
2 sprigs curry leaves
2 tbsp ghee or butter
1/2 cup paneer cubes, fried in
ghee for garnishing
Method:

1. Heat oil in a frying pan and fry the coriander seeds and grated coconut until an aroma
comes.
2. Remove from the heat and grind to a fine paste along with ginger, green chilies and
 raisins.
3. Heat ghee in the same pan, add cumin seeds, curry leaves and sliced onion. Saute till
the onion is fried well.
4. Then add chopped tomatoes, fresh peas and simmer for few minutes. Then add the
ground paste and saute for 5 more minutes.
5. Now add coconut milk, salt and turmeric powder. Simmer till everything is cooked
and the gravy becomes thick.
6. Serve hot with chapathi, puri or pulao rice.
Serves: 5-6
Preparation time: 40-45 minutes

Ingredients:
Vegetable Korma
100g paneer
400g boiled carrots, beans, potatoes & peas
100g oil
10g coriander leaves
100g cream
5g garam masala
10g ginger-garlic
200g milk
2 onions
5g chili powder
Salt to taste
3 tomatoes
3g turmeric
Method:

1. Heat oil in a wide pan, fry the paneer pieces and keep aside. Fry the onions and
ginger-garlic paste until golden color.
2. Now add turmeric, chopped tomatoes, chili powder, cilantro, garam masala, salt and
fry for 5 minutes.
3. Then add chopped potatoes, carrots, beans, peas, fried paneer pieces, milk, cream and
cook for 5-6 minutes or until done.
4. Serve hot with naans or plain rice.

Ingredients:
Vada Curry
1 cup chana dahl, soaked
2 green chilies, finely chopped
2 onions, finely sliced
1 tsp mustard seeds
8-10 curry leaves
2 tsp ginger garlic paste
2 tomatoes, finely sliced
2 tbsp gram flour (besan), mixed in 1
cup of water
1 tsp coriander powder
1 tsp chili powder
1/2 tsp garam masala powder
Oil for frying
2 tbsp coriander leaves, chopped
Method:

1. Mix the chana dahl with salt, coriander leaves, green chilies and grind coarsely.
2. Heat oil in a frying pan, fry spoons-full of the chana dahl paste to make small vada.
Fry until golden brown, drain excess oil and keep aside.
3. Reheat 3 tbsp of same oil in another pan, add mustard seeds, chopped onion and fry
until brown. Also add curry leaves and fry for 2-3 minutes.
4. Then add ginger garlic paste, tomatoes, coriander powder, chili powder, garam
masala powder, salt and fry until the oil separates.
5. Stir in gram flour water and bring to a boil. Now add the prepared vada, mix well,
cover the pan and leave to simmer for 5-10 minutes.
6. Serve hot with any pulao or parathas.
Serves: 4
Preparation time: 30-35 minutes

Ingredients:
Paneer Manchurian
200 gms paneer
1/2 cup corn flour
1/2 cup maida (all-purpose flour)
3 tsp egg white
1/4 tsp ajinomoto
5-6 garlic cloves, finely chopped
6 green chilies, chopped
3-4 tsp ginger-garlic paste
3 tsp soya sauce
Few coriander leaves, chopped
2 spring onions, chopped finely
Oil for frying
Salt to taste
Method:

1. Cut the paneer into triangular shape pieces. Apply salt, 2 tsp ginger-garlic paste to
these pieces and keep aside for 10 minutes.
2. Mix corn flour, maida, egg white, ginger-garlic paste, salt in a bowl and make a
batter using little water.
3. Dip the paneer pieces in this batter and fry in hot oil until golgen.
4. Heat oil in another pan and fry the chopped garlic cloves. Also add chopped green
chilies and fry for a while.
5. Now add soya sauce, spring onions, fried paneer pieces, 2 cups water and allow to
simmer.
6. Take 3 tsp corn flour, 1/2 cup of water and mix well. Add this to the above paneer
pieces and mix well until the sauce thickens.
7. Add salt, ajinomoto, coriander leaves and mix well. Serve hot with plain rice.
Serves: 5-6
Preparation time: 30-40 minutes

Ingredients:
Brinjal Fry
5-6 baby eggplants
2 onions, chopped finely
2 tsp ginger-garlic paste
2 tbsp oil
2 tbsp kobbari karam podi
Method:

1. Wash the eggplants and cut them into four, lengthwise, to three-fourths of their
length.
2. Heat oil in a wide pan, fry the onions and ginger-garlic paste until golden brown.
3. Then add eggplants and fry on low heat until they are tender.
4. Finally add salt, kobbari karam podi and fry for another 5 minutes.
5. Serve as a side dish for parties.
6. We can prepare many fries by the same procedure like Aloo fry, Okra (Bendi) fry,
Dondakaaya fry, Karela fry, etc…

Ingredients:
Kanda Fry
1/2 kg Kanda
25g tamarind
A pinch of red coloring
Oil for frying
50g peanuts
25g black gram
6 green chilies
2 tbsp coriander powder
1 tbsp chili powder
1 bunch of coriander and curry leaves
10g mustard seeds
10g cumin seeds
Salt to taste
Method:

1. Peel the Kanda and cut them into small pieces. Boil them in water for 10 minutes.
Also add tamarind, salt, red color to the boiling water.
2. When the pieces turn their color, remove from water and keep aside.
3. Heat oil and fry the pieces until golden brown. Remove the pieces and keep aside.
4. In the remaining oil, fry mustard and cumin seeds, black gram and peanuts.
5. When they turn brown color, add green chilies, coriander powder, chili powder,
cilantro, curry leaves, salt and the fried pieces.
6. Fry for another 5 minutes and remove from heat.
7. Serve as a side dish with rice.

Ingredients:
Carrot 65
250 gms carrots, cut into thin round
circles
50 gms maida (all-purpose flour)
50 gms besan (gram flour)
1 tsp ginger-garlic paste
Salt to taste
1/2 tsp chili powder
1 cup curd (yogurt)
4-6 green chilies, slit lengthwise
Few sprigs of curry leaves
Oil for frying
A pinch of orange color

Method:

1. Mix maida, besan, ginger-garlic paste, salt chili powder, curd, orange color in a bowl
along with water and make a fine pakoda batter.
2. Heat oil in a deep frying pan, dip the carrot circles in the batter and fry in oil until
golden brown.
3. Heat 2 tsp of oil in another pan and fry the green chilies and curry leaves for a while.
Also add fried carrot circles and fry for 5 more minutes.
4. Remove and serve hot.
Serves: 4-6
Preparation time: 20 minutes

Ingredients:
Udipi Sambar
1/2 cup split gram (tuwar dal)
2 tbsp coconut or ground nut oil
1/2 tsp methi (fenugreek) seeds
1/2 tbsp + 1/2 tsp black gram
6 red chilies
1 1/2 tbsp coriander seeds
A few springs of curry leaves
1/4 coconut, grated
25 to 30 small red pearl onions, peeled
2 green chilies
1/2 tsp mustard seeds
A pinch of asafoetida
A lemon sized ball of tamarind
1 3/4 tsp salt
1 1/2 tsp jaggery, crumbled
Method:

1. Add water to the split gram and cook in a pressure cooker till done, mash well and set
aside.
2. Heat 1 tbsp of oil in a heavy bottomed pan. Add fenugreek seeds, 1/2 tsp black gram,
red chilies, coriander seeds and fry them till well roasted.
3. Also add curry leaves, grated coconut and fry for a few minutes. Remove from heat
and when cool, grind in a mixer to a fine paste, adding little water.
4. Heat 1 tbsp of oil in the same pan and add mustard seeds. When they splutter, add ½
tsp black gram and asafoetida. Fry for a minute.
5. Add peeled pearl onions, green chilies and curry leaves. Also add vegetables of your
choice. Fry well till you get a nice aroma. Add a little water, cover and cook till
vegetables are done.
6. Soak tamarind in a little water and extract the pulp. Add it to the cooked vegetables.
 Bring it to boil. Add salt, jaggery and cook till raw smell of tamarind disappears.
7. Add the mashed split gram and the ground masala paste to the above mixture, mix
well, and add little water if required. Simmer for a couple of minutes.
8. Serve hot with rice or dosa or idli. Can add vegetables like lady fingers, brinjals,
pumpkin and drumsticks to the sambhar.
Serves: 6-8
Preparation time: 45 minutes to 1 hour

Ingredients:
Chicken 65
1 lb chicken
1/2 cup yogurt
A pinch of ajinomotto
2-3 tsp soya sauce
3-4 tbsp corn flour
2-3 green chilies
1 tsp ginger-garlic paste
Salt to taste
Red food coloring
Oil for deep frying
Method:

1. Mix the chicken pieces with yogurt, salt and cook the chicken until the pieces are
tender and all the water evaporates. Keep the chicken pieces aside.
2. Mix ajinomotto, soya sauce, corn flour, ginger-garlic paste, red coloring and salt in
a vessel and marinate the cooked chicken pieces in it. Marinate for 4-5 hours.
3. Deep fry the chicken pieces in oil and drain.
4. Also deep fry the sliced green chilies and decorate on the top of the chicken pieces.

Ingredients:
Pani Puri
1 large packet bought
golgappas or puris
For filling:
1 cup cooked chana (chick
peas) or cooked white dry
peas
2 tbsp oil
1/2 tsp salt
1/2 tsp chili powder
1/4 tsp turmeric powder
1/4 tsp garam masala powder
For jeera pani (cumin water)
or sweet tamarind water:
1 large lemon size tamarind
6-8 tbsp sugar
2 tsp roasted jeera (cumin)
powder
1 tsp salt
1/2 tsp chili powder
1 tsp garam masala powder
1/4 tsp rock salt
A bunch of mint leaves
Method:

1. Heat oil in a pan and add the drained chana or peas with all the ingredients for
filling.
2. Fry till a nice aroma appears. Remove into a vessel and allow it to cool.
3. Soak tamarind in 6 cups of boiled and cooled water.
4. Add all the other ingredients including the washed bunch of mint.
5. Let everything soak together for an hour. Squeeze well and strain through a seive..
6. Serve the jeera pani well chilled.

To serve the pani-puris:

1. Make a hole on top of each puri. Fill each puri with a teaspoon of the filling.
2. Dip the puri into the jeera pani and serve immediately or it will become soggy.
3. The jeera pani can also be served in a separate container.

Ingredients:
Vegetable Kebabs
1/3 cup olive oil
3 tbsp chopped fresh rosemary,
thyme or sage (or 2 tsp dried
herbs)
3 red peppers, cut into 1-inch
pieces
1 large yellow squash, cut into
1/2-inch thick slices
1 onion, cut into 1-inch pieces
1 ear of corn, cut into 1-inch
pieces
Salt and pepper to taste
Method:

1. In a small saucepan over low heat, warm oil and herbs for 2 minutes, do not allow to
get hot. Let mixture stand 1 hour.
2. Prepare grill. On 6 to 8 skewers, thread vegetables. Brush kebabs with herbed oil.
3. Grill, uncovered, for 5 to 6 inches over medium-hot coals for 6 to 8 minutes until
vegetables are lightly browned, turning often and basting with remaining herbed oil.
4. Sprinkle with salt and pepper to taste and serve immediately.
Makes 6 to 8 servings
Preparation time: 10 minutes

Ingredients:
Rava Dosa
1 cup rava (upma suji)
1/2 cup rice flour
1/2 cup buttermilk (its
better, if slightly sour)
3-4 green chilies, chopped
1" ginger piece
Salt to taste
1 tsp cumin seeds
1 large onion, chopped
Oil or ghee (butter) for
frying
Method:

1. Mix the rava and rice flour together with the buttermilk.
2. Add water to bring it to dosa consistency. Don't make it too thin or watery.
3. Then grind the ginger and green chilies and add this paste to the batter. Add salt to
taste.
4. Chop the onions finely and keep aside.
5. Heat a flat pan and make thin dosas and sprinkle the chopped onions and little cumin
seeds over the dosa with oil each time.
6. Remove from pan after they are nicely done and look crisp.
Serves: 4-6
Preparation time: 15-20 minutes

Ingredients:
Punjabi Lassi
500g yogurt
50g cream
150g sugar
3 drops rose essence
1 tsp ruafza
100g ice cubes

Method:

1. Mix yogurt, ice cubes, sugar in a vessel and blend to a fine paste.
2. In a tall glass, add 1 tsp ruafza, the above yogurt mix, sprinkle rose essence and
chill it.
3. Serve with cream on it.

Ingredients:
Vegetable Manchurian
2 cups finely chopped &
minced vegetables
1 small bunch spring onions,
finely chopped
2 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 cup plain flour
3 tbsp corn flour
1/4 tsp red chili powder
2 red chilies
3 tbsp oil
1 1/2 cups water
1 tbsp milk
Salt to taste
Method:

1. Boil finely chopped minced vegetables and bind with some corn flour or bread
crumbs and make small lumps the size of a ping pong ball.
2. Make thin batter out of flour and 2 tbsp corn flour, adding 1/4 tsp each of ginger and
garlic and red chili powder and salt to taste.
3. Dip the vegetable balls in the batter one by one and deep fry in hot oil. Keep aside.
4. In the remaining oil, add remaining ginger, garlic and crushed red chili and fry for a
minute.
5. Add the salt and spring onions. Stir-fry for a minute. Add 1 1/2 cups water and bring
to a boil.
6. Add 1 tbsp corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy
and stir continuously till it resumes boiling. Boil till the gravy becomes transparent.
7. Add vegetable balls and Soya sauce. Boil for two more minutes and remove from
heat. Serve hot with noodles or rice.

Ingredients:
Vegetable Omelette
1 cup egg whites
1/3 cup sliced fresh
zucchini
1/3 cup sliced fresh
yellow pepper
1/3 cup sliced fresh red
bell pepper
1/4 cup sliced fresh
mushrooms
1/4 cup fresh broccoli
florets
2 tsp margarine, divided
1 tsp Italian seasoning
Fresh chive sprigs, for
garnishing
Method:

1. In a 8-inch nonstick skillet, over medium heat, sauté the broccoli, mushrooms,
peppers, and zucchini in 1 tsp of margarine and 1 tsp of Italian seasoning until tender;
remove from the skillet and keep warm.
2. In the same skillet, over medium heat, melt 1 tsp of margarine.
3. Pour egg beaters into the skillet. Cook, lifting the edges to allow the uncooked
portion to flow underneath.
4. When almost set, spoon the vegetable mixture into the center of the omelet. Fold the
two halves over the vegetable mixture.
5. Slide onto the serving plate. Garnish with fresh chives.
Makes 2 servings
 Preparation time: 10-15 minutes

Ingredients:
Gobi Paratha
1 cauliflower, chopped
into small pieces
2-3 cups wheat flour
1 tsp garam masala
1 tsp ginger-garlic paste
1 onion, chopped
2 green chilies, chopped
1 tsp chili powder
1 bunch chopped
cilantro
2 tbsp oil
Ghee (butter) for frying
Salt to taste
Method:

1. Heat oil in a pan, fry chopped onions and green chilies until golden brown. Also add
garam masala, ginger-garlic paste, chili powder and fry for another 2 minutes.
2. Now add chopped cauliflower, cilantro, salt and cook until the curry is done without
any water.
3. Mix the wheat flour with salt and knead to a smooth dough. Divide into small balls.
4. Roll each ball to puri size, stuff the cauliflower curry in the middle and close the
edges. Again roll into paratha size and fry with ghee on a flat pan to golden color on
both sides.
5. Repeat with the other parathas and serve hot.
Serves: 6-8
Preparation time: 30-40 minutes

Ingredients:
Naan
3 cups maida (all-
purpose) flour
1 tbsp oil
2 tbsp butter
1/2 cup fresh yogurt
1/2 tsp baking soda
Warm milk for
kneading
Salt to taste
Method:

1. Sieve all the dry ingredients into a large plate, add salt, butter, yogurt, and knead into
a smooth dough by adding warm milk little at a time. Cover with a plate and keep
aside for 5-6 hours.
2. Take a medium potato size of dough and roll into a thick triangle, using dry dough if
required.
3. Place on a pre-warmed griddle or a tawa. Apply water on the top part with hands,
invert the naan and stick to griddle. Invert griddle and roast over the gas flame direct.
 4. Serve hot with butter on it.
Serves: 4
Preparation time: 20 minutes

Ingredients:
Shahi Paneer Kurma
250 gm paneer
1/2 kg tomatoes
1 tsp red pepper powder
2 tsp salt
1 tsp roasted jeera (cumin)
powder
1 tsp curry powder
3 tsp sugar
1/2 tsp lemon juice
1 tsp ginger, julienne
1 tsp green chili, julienne
2 tsp coriander leaves,
chopped
100 gm cream
Method:

1. Cut tomatoes in halves and pressure-cook it without adding water. Cool, churn and
strain in a soup strainer.
2. Reheat puree, add all the spices and ingredients, except cream and paneer. Cook till
the mixture becomes thick.
3. Add cream and paneer. Cook for about 2-3 minutes and serve hot.
Serves: 6
Preparation time: 20-25 minutes

Ingredients:
Bhel Puri
100g rice flakes
50g onions, chopped
1 bunch mint leaves
3 green chilies
1/2 tsp chat masala
50g tamarind
50g jaggery
50g sev
1 bunch coriander
leaves
Salt to taste
Method:

1. Boil the tamarind and jaggery in 1 cup of water for few minutes, remove the
pulp and keep the water aside.
2. Mix the mint leaves and green chilies and grind to a smooth paste.
3. Take the rice flakes in a bowl, add mint leaves paste, tamarind water, chopped
onions and green chilies, chat masala, salt, sev and mix well.
 4. Place this mixture on a plate, garnish with coriander leaves and serve.

Ingredients:
WalDorf Salad
1 apple
1/4 cup mayonnaise sauce
10g milk cream
10g walnuts
10 salad leaves
1 tsp mustard powder
1 egg
1 tsp salad oil
1 tsp sugar
Salt to taste
For preparing mayonnaise sauce:
Take the egg yolk from the egg and
to this, add salt, sugar, mustard
powder. Pour oil drop by drop into
the above mixture and mix well.
This becomes the mayonnaise
sauce.
Method:

1. Cut apple into pieces and soak in water, and arrange them on a plate.
2. Mix mayonnaise sauce, milk cream and pour on the pieces.
3. Sprinkle the walnuts on the plate.
4. Serve when chilled.

Ingredients:
Vegetable Burger
4 small size burger rolls
1 cucumber
2 tomatoes
100g butter
For Vegetable Cutlet:
100g carrots, chopped
100g beans, chopped
150g potatoes, boiled, peeled &
mashed
1 lemon
1/2 tsp pepper powder
2 tbsp all purpose flour
50g oil
Salt to taste
Method:

1. Mix the chopped carrots and beans in a bowl and boil with 1 glass of water.
2. Add these vegetables to the mashed potatoes with salt, pepper powder and lemon
juice. Mix well and divide into four balls.
3. Sprinkle some all purpose flour to the balls and press to round cutlet with your palms.
4. Heat oil on a flat pan and fry the cutlets on both sides until brown.
 5. Cut each burger roll into half, apply butter to burger rolls and fry on the same pan for
few minutes.
6. Place 2 cucumber slices and tomato slices on the bottom roll. Then place the cutlet
and then again tomato and cucumber slices.
7. Now place the top roll and insert a toothpick in the middle.
8. Serve with tomato sauce or ketchup.

Ingredients:
Bean Curd Soup
250g bean curd
4 egg whites
1 cup milk
1 cup green soya beans
50g ham
1 cup chicken soup
Salt to taste
1 tsp gourmet powder
50g pig fat
1 cup water
1 tsp chestnut powder
Method:

1. Purify the bean curd by passing it through a sieve, put it in a tureen, add milk,
gourmet powder, water chestnut powder and stirred egg whites, then mix them up.
2. Peel the green Soya beans, separate them into halves. Knife the ham into round chips
whose diameter is 6mm.
3. Keep 8 wine cups ready, coat each cup with pig fat, put the mixed bean curd in the
cups, place each green Soya bean half on the bean curd mixture in each cup, and also
a ham chip at the center, then steam them for 5 minutes over a gentle fire, take them
out.
4. Pour the braised chicken soup with salt, gourmet powder in the tureen, then place in
the steamed bean curd mixture.

Ingredients:
Hot & Sour Vegetable Soup
4 cups vegetable broth
2 tbsp Soya Sauce
1/2 tsp salt (omit if broth is
salted)
1/4 tsp asafoetida (hing)
1/2 tsp white pepper
1/2 cup corn kernels
1 cup shredded Chinese cabbage
1/2 cup chopped celery
1/2 lb diced tofu
2 tbsp lemon juice
2 tbsp cornstarch
1/4 cup water
1 tsp sesame oil
Method:
 1. In a 3-quart saucepan combine vegetable broth, Soya sauce and seasonings. Bring to a
boil and add vegetables. Cover and simmer for 15 minutes.
2. Add tofu and lemon juice, and cook uncovered for 5 minutes longer.
3. Mix together cornstarch and water. Stir the paste into the soup, and continue to cook
until the soup becomes slightly thicker, for about 3 minutes.
4. Mix in sesame oil and serve hot.

Ingredients:
Vegetable & Noodle Soup
1 cup tomato puree
1 cup carrots, grated
3 spring onions, cut into strips
1 cup noodles, cooked
1 tbsp cooking oil
1 tbsp corn flour
Chinese pickled vegetables for garnishing
1/2 cup turnips, grated
1/2 small cabbage, cut into small strips
1/2 cup bamboo shoots, cut into 1" pieces
1/2 cup bean sprouts
1/4 tsp MSG
Salt & pepper to taste
Method:

1. Heat vegetable oil in a saucepan, add corn flour and fry till brown.
2. Add 1 litre of water and seasoning to the flour and cook, stirring constantly till it
boils.
3. Add all the other ingredients and allow to simmer for half an hour, or till vegetables
are done.
4. Serve garnished with pickled vegetables.

Ingredients:
Creamy Vegetable Soup
1 cup potatoes, peeled and chopped
1 cup celery, chopped
1 cup zucchini, chopped
1 cup onion, chopped
1 cup carrot, chopped
1 garlic clove
1 can cream of celery soup
1/2 cup sour cream
A pinch of nutmeg
2 cups water
Salt to taste
Method:

1. Boil all the vegetables in a bowl with water, garlic and salt. Drain all the vegetables
and set the liquid aside.
2. Place the vegetables in a blender and blend with 1/2 of the liquid that was set aside.
 3. Add cream of celery soup to the blender and blend until a smooth consistency is
achieved.
4. Pour this into a bowl, add remaining liquid, sour cream, a pinch of nutmeg and boil
for few minutes.
5. Serve warm.

Ingredients:
Chinese Tomato Soup
2 cups thick tomato puree
1 cup shredded meat or chicken
1 onion, chopped finely
1 litre water
1 tbsp soya sauce
1 tbsp white vinegar
1 heaped tbsp corn flour
1/2 tsp MSG
Salt & pepper to taste
Method:

1. Mix together all the ingredients, except the meat, in a saucepan.

2. Boil on high heat for 10-15 minutes.
3. Serve immediately in deep bowls, garnished with the meat or chicken
Serves: 4-6
Preparation time: 20 minutes

Ingredients:
Dry Gobi Manchurian
1 large cauliflower (gobi)
1 1/2 cup(s) corn flour
1 tsp salt
1 cup yoghurt
1 cup chopped spring onion
3 tsp garlic, minced
3 tsp ginger, finely chopped
2 tbsp soya sauce
2 tbsp tomato ketchup
1 tbsp chili sauce
1 tsp vinegar
A pinch of ajinamoto (optional)
Oil to deep fry
Method:

1. Clean the cauliflower and cut into medium sized florets.

2. In a large bowl, mix florets, yoghurt, salt and part of corn flour. Marinate it for 1 hr.
3. Add remaining corn flour and mix well. Deep-fry each floret till golden.
4. In a saute pan, add 2 tsp oil. add ginger and garlic and saute for half a minute. Add
chopped spring onions and saute for a minute.
5. Add soya sauce, vinegar, tomato ketchup and chili sauce. Add the florets and mix
well.
6. Garnish with cilantro sprigs. Serve as an appetizer with soups.
Serves: 6
 Preparation time: 2 hrs

Ingredients:
Tomato Soup (Hotel Style)
1/2 kg ripe red tomatoes
1 green chili, slit into half
1.5'' ginger, chopped
1 1/2 tsp. sugar
Butter as required
Salt to taste
1 tsp. corn flour, dissolved in water
Bread croutons [optional]
Method:

1. Slit each tomato into 4 parts. Pressure cook [3 whistles] tomatoes, chili & ginger
without adding any water. Remove & cool.
2. Blend it in a mixer & strain the puree. Keep the puree on medium gas mark.
3. Add pinch of salt, sugar & a tsp of butter. Let it boil for 5 min.
4. Then add corn flour & stir till it boils & thickens. Serve hot with a blob of butter &
bread croutons.
Serves: 2 - 3
Preparation time: 30 minutes

Ingredients:
Indian Tea
500 ml of water
4 teaspoons of tea-leaves
8 teaspoons of sugar
1/2 cup of milk
1 teaspoon of crushed ginger
4 teaspoons of ground cardamom
1 teaspoon of ground cinnamon
1 teaspoon of ground nutmeg
Method:

1. Heat the water, tea leaves, sugar and milk together in a saucepan.
2. Add ginger, nutmeg, cinnamon, and then cardamom powder.
3. Remove the pan from the heat as soon as the tea comes to boil. Strain into a teapot
ready for serving.

Ingredients:
Paneer Tikka Masala
For Paneer tikka:
Paneer pieces 1 lb
Tandoori color a pinch
For gravy:
Tomatoes (medium size) 3 nos.
Onion (medium size) 3 nos.
Poppy seeds 2 tsp.
Cloves 4 nos.
Cinnamon a small piece
Cardamom 4 nos.
Cashew nuts 2 tbsp.
Kasuri methi 2 tsp.
Chili powder 1 tsp.
Turmeric powder 1/2 tsp.
Coriander powder 2 tsp.
Cumin powder 1 tsp.
Sugar 1 tsp.
Cooking oil 4 tbsp.
Malai 3 – 4 tbsp.
Salt to taste
Method:

For paneer tikkas:

1. Add chili powder, garam masala powder, ginger garlic paste, tandoori color, salt to
curd and mix well.
2. Add chopped paneer pieces. Keep it aside for about an hour.
3. Heat oil in a pan. Fry the paneer masala till paneer turns golden brown. The tikka is
ready.

For gravy:

1. Grind onions to a paste consistency. Blanch the tomatoes and grind it.
2. Mix turmeric powder, chilly powder, coriander powder and cumin powder with
water. Grind poppy seeds and cashew nuts.
3. Heat oil in a pan. Add sugar. Add cloves, cinnamon and cardamom when sugar turns
golden brown. Add onion paste and fry well.
4. Add the ground masala and fry for a minute. Add kasuri methi and fry for ½ a
minute. Add tomato and fry till the gravy becomes thick and till oil separates from it.
5. Add paneer tikka and salt. Cook for five minutes. Add malai if desired. Serve hot
with naan or rotis or parathas.
Preparation time: 45 minutes