Cauliflower Potato Masala (Aloo Gobi)

Ingredients

Cauliflower Florets - 1
Potato Cubes - 2 To 3
Finely Chopped Onion - 1/2
Diced Tomato - 1
Ginger Garlic Paste - 1/2 Teaspoon
Finely Chopped Green Chilli - 1
Turmeric Powder - 1/4 Teaspoon
Chilly Powder - 1/2 Teaspoon
Coriander Powder - 1/4 Teaspoon
Garam Masala Powder - 1/4 Teaspoon
Amchoor Powder - 1/2 Teaspoon
Kasoori Methi - 1 Teaspoon
Cumin Seeds - 1/4 Teaspoon
Mustard Seeds - 1/4 Teaspoon
Curry Leaves - 5 To 6
Coriander Leaves
Oil - 2 Teaspoons

Salt 

Cauliflower Potato Masala

Preparation

1. Wash and cut cauliflower into small florets and put them in hot salted water to kill the germs.
2. Cube the potatoes and soak in cold water to avoid discoloration.

3. Heat oil in a frying pan. Add mustard seeds and let it splutter. Then, add cumin seeds and curry leaves. Let them sizzle. Now, add chopped green chilies and onion and fry them till they turn golden brown.
4. Now, add the ginger garlic paste and saute till the raw smell of the paste goes off. Now, add tomatoes and saute for 3 to 4 minutes.
5. Add the potatoes, turmeric, red chili powder, coriander powder, amchoor powder, kasoori methi, garam masala and salt in an order. Sim the fire and cook for about 3-4 minutes.
6. When the potatoes are half cooked, add the cauliflower. Cover and cook for another 3-5 minutes. Sprinkle a few drops of water if needed. Finally, add coriander leaves.

Now, Cailiflower Potato Masala is ready!!!

Serve: Chappathi, Poori, Sambar, Rasam, and can also be used as a stuffing.

Olive Rice

Ingredients

Boiled Basmathi Rice - 1 Cup
Coriander Leaves - 1/2 To 1 Cup
Chopped Garlic Pods - 5
White pepper Powder - 1/2 To 1 Teaspoon
Grated Lemon Skin - 1 Teaspoon
Olive Oil  - 2 Teaspoon
Salt

Olive Rice
Learned From Chef Jacob

Preparation

In a frying pan, heat oil. Add garlic pods and fry for 30 seconds. Now, add coriander leaves, boiled rice, white pepper powder, salt, and grated lemon skin in an order. Sprinkle water and cook for 3 minutes in high flame.

Now, Olive Rice is ready!!!

Serve:  Chicken Chalna, Navaratna Kuruma, Shahi Kuruma, Paneer Butter Masala etc.

Palak Paneer / Palak Tofu

Ingredients

Spinach - 1 Bunch (Wash it nicely)

Paneer/Tofu - 15 Cubes

Ripe Tomato - 1

Chopped Onion - 1/2

Green Chillies - 2 To 4

Ginger Garlic Paste - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Coriander Powder - 1 Teaspoon

Fresh Cream or Roasted Cashew Nut Paste - 1/4 Cup (Optional). I have used cream.

Ghee - 1 Teaspoon

Oil - 2 Teaspoons 

Salt

Palak Paneer/Tofu

Palak Paneer/Tofu - Served With Chappathi

Preparation

1. In a frying pan, heat 1 teaspoon oil. Add green chillies and spinach. Saute for 3-4 minutes. Allow it to cool. Grind it into a fine paste.

2. In the same frying pan, using 1 teaspoon oil, fry the paneer/tofu cubes until they turn light golden color. I have not fried the paneer/tofu.

3. In another vessel, boil tomato in hot water for 3-5 minutes. Grind the tomato to a fine puree.

4. In the same frying pan, heat ghee. Fry onions until they turn golden color. Add ginger garlic paste and fry until the raw smell of the paste goes off. Now add the cumin powder and coriander powder and saute well.

5. Now, add the tomato puree and fry for 3-4 minutes. Then, add spinach puree and add water if required. Do not dilute it too much. Boil for 4 minutes.

6. Sim the fire and add paneer/tofu cubes and cream or cashew nut paste and boil it for 3-4 minutes. 

Now, Palak Paneer is ready!!!

Serve: Chappathi, Rotis, and Naan.

Vegetable Jalfrezi

Vegetable Jalfrezi is the combination of Mughal and Punjabi dishes. The great thing about this curry is the slightly sweet and sour flavor from the peppers. 



Ingredients

Chopped Onion - 1 Cup

Carrot Pieces - 1/2 Cup

Red, Yellow, and Green Capsicum - 1/2 Cup Each

Paneer Cubes - 1 Cup

Turmeric Powder - 1 Teaspoon

Chilli Powder - 2 Teaspoons

Coriander Powder - 2 Teaspoons

Garam Masala - 1 Teaspoon

Mushroom Pieces - 50gm

Grated Tomato - 2 Cups

Ginger Garlic Paste - 2 Tablespoons

Thick Curd - 1 Cup

Chopped Spinach - 1 Cup

Bay Leaves - 3

Coriander Leaves - 1/2 Cup

Salt

Oil

Vegetable Jalfrezi
Learned From Chef Menu Rani Chellam

Preparation

1. Cut the vegetables into long and thin pieces.

2. In a pan, heat oil. Add bay leaves and onions. Fry until the onions become transparent. Add carrot and ginger garlic paste. Fry well until the raw smell of the paste goes off. 

3. Add turmeric powder, chilli powder, coriander powder, and garam masala in an order and fry for 3-4 minutes.

4. Add coriander leaves and grated tomato and fry for 3 minutes. Add desired amount of salt, capsicum, paneer cubes, and mushrooms. Fry for 3 minutes. Now, reduce the flame. Then, add 1 cup of water, spinach, and curd. Sprinkle garam masala. Boil for 5 minutes.

Now, Vegetable Jalfrezi is ready!!!

Moong Dal Paratha

Ingredients 

For Moong Dal Masala

Boiled Yellow Split Moong Dal - 1 Cup 

Finely Chopped Ginger - 2 Teaspoons

Finely Chopped Green Chillies - 1 Teaspoon

Turmeric Powder - 1/2 Teaspoon

Coriander Powder - 1 Teaspoon

Garam Masala Powder - 1 Teaspoon

Cumin Seeds - 1 Teaspoon

Cumin Powder - 1 Teaspoon

Finely Chopped Coriander Leaves - 4 Tablespoons

Salt

Moong Dal Paratha
Learned From Archana's Kitchen

For Paratha

Whole Wheat Flour - 2 Cups

Salt - 1 Teaspoon

Water - For Kneading The Dough

Oil/Ghee 

Preparation

1. Drain excess water in moong dal. Add the ingredients under the masala to the dal and mix well until you can make balls out of it. Make medium sized balls and set aside.

2. Add flour and salt in a large bowl, and add water little by little. Make a pliable dough. Knead dough until it is soft and non sticky. Set aside covered for 20 minutes. 

3. Make 12 - 15 lemon sized balls of the dough and roll them out to round paratha. 

4. Now, put the moong dal ball in the center of the rolled paratha. Add a portion of the stuffing in the center. Gather the sides and bring the sides of the paratha together and again make a ball.

5. Again, toss it in some flour and roll it gently applying just even pressure to roll. Roll it to desired thickness. 

6. In a pan, put the paratha and cook the paratha on either sides until you see the brown spots on the paratha. Put a drop of oil on the corners of the paratha.

Note: Stuffed Parathas should be cooked on medium heat to get the best texture and the light crispiness. 

Now, Moong Dal Paratha is ready!!!

Mushroom Tikka Masala

Ingredients

Mushrooms - 20 

Chopped Capsicum - 1 (Optional) 

Cumin Seeds - 1 Teaspoon

Chopped Large Onion - 1

Ginger Garlic Paste - 2 Teaspoons

Ripe Tomatoes Puree - 3

Turmeric Powder - 1 Teaspoon

Chilli Powder - 2 Teaspoon

Coriander Powder - 1 Teaspoon

Cumin Powder - 1/2 Teaspoon

Heavy Cream - 2 Tablespoon (Optional)

Yogurt - 1/4 Cup

Oil - 2 Tablespoons 
Salt

Mushroom Tikka Masala

Mushroom Tikka Masala With Paratha
Learned From rasamalaysia

Preparation

1. Cut mushrooms into half if they are large. Combine the mushrooms, capsicum, 1/2 teaspoon turmeric powder, 1/2 teaspoon chilli powder, and yogurt and set aside.

2. In a pan, heat oil. When the oil is hot, add the mushrooms and capsicum. Fry the mushrooms till they become little brown. Remove from the stove top and set aside.

3. In the same pan, heat oil. When oil is hot, add the cumin seeds. When cumin seeds pop up, add the onion. Fry for 2 minutes and then add ginger garlic paste. Fry till the raw smell goes off. 

4. Now add the tomato puree and then add coriander powder, cumin powder, turmeric powder, and chilli powder. Boil well. Now, sim the fire  and let the masala cook for about 10-15 minutes or till the oil separates from the masala. If the masala become too thick, add water.

5. Now, add the mushrooms and capsicum to the masala and fry for 3 more minutes. Finally, add salt and heavy cream. Garnish with chopped coriander leaves.

Now, Mushroom Tikka Masala is ready!!!

Hara Bhara Kabab

Ingredients

Boiled Potatoes - 2

Boiled Peas - 1/2 Cup

Ginger - 1/2"

Green Chillies - 2

Finely Chopped Coriander Leaves - 1/2 Cup

Cumin Seeds - 1 Teaspoon

Black Pepper Powder - 1/4 Teaspoon
Color - A Pinch (I used red color)

Salt - 1/2 Teaspoon

Oil

Hara Bhara Kabab

Preparation
1. Grind ginger and green chillies.

2. In a pan, heat oil. when oil is hot, add cumin seeds. When cumin seeds pop up, add peas, ginger and green chillies paste, coriander leaves, salt, and black pepper powder. Mix well. Switch off the stove and cool the mixture. Add color and mix well.

3. Add this mixture to the boiled potatoes and make kababs. Shape the kababs according to your wish. I have made it in round shape.

4. Heat oil in a pan and deep fry the kababs until golden brown or grill the kababs. I have grilled them. Garnish using coriander leaves.

Now, Hara Bhara Kabab is ready!!!

Sidedish: Tomato Ketchup

Navaratna Kuruma

Ingredients

To Grind

Coriander Seeds - 2 Teaspoons

Cumin Seeds - 1  1/2 Teaspoons

Fennel Seeds - 1 Teaspoon

Red Chillies - 2

Green Chillies - 1

Cinnamon - 1"

Ginger - 1"

Garlic - 8-10 Pods

For Gravy

Bay Leaves - 3

Chopped Onions - 1

Vegetables - Peas, Potato, Beans, Carrot, Cauliflower, Capsicum etc. If you want, you can also add apple and pineapple.

Chopped Tomato - 1

Paneer Cubes - 1/2 Cup (Optional)

Turmeric Powder - 1/2 Teaspoon

Coriander Powder - 2 Teaspoons

Garam Masala - 1 Teaspoon

Almond/Cashew/Pistachios - 3 Tablespoons

Raisins - Few

Cream - 2 Tablespoon

Coriander Leaves

Salt

Ghee/Oil

Navaratna Kuruma

Navaratna Kuruma With Apples
Learned From Chef Menu Rani Chellam

Preparation

1. Grind the items that are listed under "To Grind".

2. Grind the cashews,almond and pistachios to fine powder.

3. Fry paneer cubes in ghee.

4. In a pan, heat oil/ghee. When the oil/ghee is hot, add bay leaves and onions. When onions become transparent in color, add the coriander and ginger  paste.  

5. Saute for some time and then add vegetables. Fry well for few minutes. Then, add turmeric powder, coriander powder, garam masala and fry for 2-3 minutes. 

6. Now, add tomatoes, cashew paste, raisins and fry for a while.

7. Finally, sim the fire and add cream, paneer cubes and coriander leaves.

Now, Navaratna Kuruma is ready!!!

Sidedish: Rice and Chappathi.

Methi Chappathi

Ingredients

Chopped Methi Leaves - 3 Cups

Chopped Green Chillies - 2

Grated Ginger - 1"

Powdered Cumin Seeds - 1/2 Teaspoon

Wheat Flour - 3 Cups

Salt

Oil 

Methi Chappathi

Preparation

1. In a pan, heat oil. When the oil is hot, add powdered jeera, grated ginger, green chillies, methi leaves, and salt. Saute until methi leaves are cooked. Let the mixture cool down.

2. In a big bowl, put flour, salt, and methi mixture. Add water little by little and make a firm dough. Knead the dough well. Cover and set it aside to rest for about 30 minutes.

3. Using dough, make small balls. Dust the balls in the wheat flour and roll out the balls into a big round chappathi. 

4. Heat a pan, when it is hot, place the chappathi and cook it on either side until you see some very small bubbles. 

Now, Methi Chappathi is ready!!!

Shahi Vegetable Kuruma

Mixed veggies in a rich creamy gravy. Whenever I have surprise guests at home, I make this recipe blind-folded. I can never go wrong in any of the steps. Even if you go wrong anywhere, the cashew paste will dominate. 


Shahi Vegetable Kuruma is a blessing for the beginner cook. Definitely, one of my favorite recipes. My family likes this recipe a lot. Needless to say, this recipe is a BIG HIT in my kitchen. 


Ingredients

Almond,Pistachio and Cashew Paste - 3 Tablespoons
Small Onion - 1 
Bay Leaves - 4
Clove - 1
Green Chillies - 2
Ginger and Garlic Paste - 2 Tablespoons
Vegetables - Cauliflower, Mushroom, Brussel Sprouts, Beans, Corn, Carrot etc.
Garam Masala - 1 Tablespoon
Paneer Cubes - 1 Cup
Cream - 1 Cup
Coriander Leaves - A Handful Mint Leaves - A Handful
Oil Or Ghee - 2 Tablespoons
Salt

Shahi Vegetable Kuruma
Learned From Chef Menu Rani Chellam

Preparation

1. In a pan, heat oil or ghee. Add bay leaves, cloves, green chillies, and ginger garlic paste. Saute till the raw smell goes off.

2. Now add onions and saute well. Grind the onion masala, coriander leaves, and mint leaves in the mixie. 

3. In the same pan, add vegetables, onion and coriander paste, and salt. Now add garam masala and saute it for few minutes until vegetables are cooked. Add little water if needed. 

4. Finally, add paneer cubes, cashew, almond and pistachio paste and cream. Sim the fire and cook for 3 minutes. 

Now, Shahi Vegetable Kuruma is ready!!!

Serve: Rotis, Parathas, and Pulao