Ingredients:

For Koftas
1/2 medium size Cabbage Shredded
2 tbsp Besan or all Purpose flour
Oil for frying

For Gravy
1 medium sized onion
a Piece of ginger
1 Cardamon
1 cinanamon stick small
1 clove
1 spoon jeera
1 spoon dania
2 medium sizes Tomatoes

Method:
1.Take the shredded Cabbage in a bowl, add flour & make small round balls with the same.
2.Deep fry the balls in the hot oil & keep aside
3.In a seperate pan heat 1 tsp of oil & add bay leaves & the paste, salt according to taste & little bit of sugar.
4.Let the paste cook till the oil seperates.
5.Can add little water if the paste is too thick.
6.Switch off the flame add the Kofta’s & Cover till Serving.
7.Before serving garnish with fresh coriader leaves.

Ingredients:
1 cup mixed vegetables sliced, boiled (use carrot, cauliflower, beans, peas, potato, etc.)
1 tomato sliced
1/2 coconut grated
1/2 tsp. ginger grated
1/2 tsp. garlic crushed
3 green chillies
1 tbsp. sesame seeds
1/2 tsp. each cumin, mustard seeds
1/2 tsp. red chilli powder
salt to taste
1 tsp.lemon juice
2 cloves
1″ piece cinnamon
2 tbsp. butter

Method:
Drain the boiled vegetables, keep stock aside.
Blend together, coconut, chillies, sesame seeds, cinnamon, cloves in mixie.
Heat butter, add seeds, allow to splutter.
Add ginger, garlic and paste.
Stir fry for 3-4 minutes.
Add vegetables except tomatoes.
Add 1/2 cup stock. Cover, simmer for 5 minutes.
Add salt, chilli powder,tomatoes and cook till gravy is thick.
Serve hot with parathas or chappatis.

Making time: 20 minutes.
Makes: 2 servings

Ingredients:
2 cups plain flour (maida)
100 gms. chilled butter
1/2 tsp. salt
chilled water

For Filling:
2 cups Chopped vegetables of choice (eg. potatoes, peas, beans, carrot, spinach, cauliflower etc, All or any)
2 onions
1 tomato
2 green chillies
1/2″ piece ginger
1 tbsp. oil
1/2 tsp. red chilli powder
1/2 tsp. curry masala (or garam masala)
1 tbsp. cream
1 tsp. corn flour
salt to taste

Method:
Sieve together flour and salt.
Add chilled butter. Mix with fork till mixture is crumbly.
Sprinkle chilled water over it.
Quickly, with light hand mix the dough into a lump.
Do not over knead.
Chill dough for 15 mins. in a plastic bag.
Roll dough into 4″ thick round.
Place over a greased pie plate.
Prick with a fork all over.
Bake in a pre-heated oven for 12 mins., or till light brown. Keep aside.

Filling
Grate tomato, onion, ginger.
Finely chop green chillies.
Chope and boil other vegetables.
Heat oil in a skillet, add the grated vegetables and chillies.
Cook for 4-5 mins. Stirring occasionally.
Add all other ingredients except cream.
Cook till the water evaporates and curry is thick.
Sprinkle a little cornflour over the crust.
Pour and spread the filling in the shell.
Pour cream all over.
Bake for 8-10 mins. in pre-heated oven.
Slice and serve warm.

Ingredients
1 bunch sarson greens
1 bunch spinach
1 onion grated
1/2 tsp. each ginger & garlic grated
3 green chillies
1 tbsp. grated cheese or paneer (optional)
1/2 lemon juice
salt to taste
2 tbsp. ghee
1 tbsp. oil
1/2 tsp. garam masala
1 tbsp. maize flour

Method:
1.Chop both greens, wash, drain.
2.Heat oil in the pressure cooker direct.
3.Add both greens, green chillies, stir.
4.Add ginger, garlic, stir.
5.Add few pinches salt, 1 cup water.
6.Pressure cook till done. (2 whistles).
7.Mash well.
8.Heat ghee in a pan, add onion, saute till brown,
9.Add all other ingredients, except cheese.
10.Stir well and cook till oil separates.
11.Garnish with cheese.
12.Serve hot with makki ki roti, or paratha.
Making time: 25 minutes (excluding pressure cooking time)
Makes: 3-4 servings
Shelflife: Best fresh

Ingredients:

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

Kofta:
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste

Garnish:
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Method:
Koftas:
Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.

Gravy:
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy.
Shelf life: Best fresh.

Ingredients:
2 cups peas boiled
1 large carrot chopped and boiled
1/2 cup tomato sauce
1/4 cup curd
1/4 cup malai(cream)
3 tbsp. butter
1 small sweet lime
1 small apple
1 banana
2 slices pineapple
10-15 cashewnuts
20 raisins
2 glaced cherries for decoration
1 tbsp. coriander chopped
1 tbsp. ghee
salt to taste

Dry Masala:
1 tsp. cuminseeds
2 tsp. khuskhus (poppyseeds)
1 tsp. cardamoms

Wet Masala:
1 large onion
1/4 cup coconut shredded
3 green chillies

Method:
Grind the dry and wet masalas separately.
Chop all the fruit fine. Heat ghee and fry cashews, drain and keep aside.
Add butter to ghee and heat, add the wet masala and fry for 2 minutes.
Add the dry masala and salt and fry 2 more minutes.
Add the carrots and peas, mix together curd and cream and add to gravy.

Allow to thicken a bit, add fruit, cashews and raisins and boil till the gravy is thick and the fat separates.

Garnish with grated cheese ,coriander and chopped cherries.
Serve hot with naan, roti or paratha.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

 

Ingredients:
70 – 100g of paneer
2 onions
3 cloves of garlic
A 2cm piece of peeled root ginger
2 or 3 tomatoes
1 tsp. of coriander seeds
A few black peppercorns
2 cardamom pods
2 cloves
A small piece of cinnamon stick Half a tsp. of red chilli powder
1 dessertspoon of desiccated coconut
2 dessertspoons of yoghurt
1 tsp. of vinegar
A pinch of dried methi
Salt
Vegetable oil
A blob of butter or margarine
Half a tsp. of garam masala

Method:
Chop the onions finely and put them to one side. Do the same with the tomatoes. Heat a frying pan but don’t put oil in it just yet. When its hot, roast the coriander, peppercorns, cloves and cinnamon for a few seconds then grind them with a pestle and mortar. Put some oil into the pan now, add the onion and stir. Chop the ginger and garlic, throw them into the mortar and smash them up well with the spices. Add the cardamom pods and chilli powder and give the mixture a light bash. The onions should be soft by now so throw the spice mixture into the pan and stir it around. After a minute or so, add the tomato and the vinegar, stir and leave it to cook until the oil starts to separate out from the sauce.

Thin the sauce with a little water and add the coconut, yoghurt, salt and methi. While the sauce is returning to the boil, grate about a third of the paneer and cut the remainder into cubes. Thin the sauce again if you think it needs it then add the paneer. Simmer gently until the paneer cubes are heated right through.

To serve, pour the mixture into a shallow bowl and dot a few pieces of butter on top. Sprinkle with garam masala and it will look lovely. This is quite a rich dish and can be served with plain boiled rice or bread. Like most Indian dishes, however, it’s best served thali style with maybe some spicy potatoes, dhal, spinach or whatever and everyone gets a little bit of everything on their plate.

Ingredients : 2 bunches palak(spinach), washed and chopped 1/2 bunch methi leaves 3 large tomatoes 5-6 green chillies 5-6 clovettes of garlic A large piece ginger For seasoning: 1 onion, chopped finely 1 tsp chilli powder 1 tsp cumin powder 1 tsp dhania powder Salt to taste Oil for frying 1 1/2 cups of fried cubed paneer

Method : Chop the palak, methi, tomato, ginger, garlic and green chillies. Put it in a large pan with 2 cups of water. Boil till well done. This should take about 10 minutes. Blend the boiled mixture to get a coarse paste. Heat some oil and fry the onion till well browned. Now add the spices, stir for a minute and add the palak paste and salt to taste. Add fried paneer pieces and heat through. Serve hot with chapati/nan/plain rice.