Ingredients:

200 gm mushroom 2 onion (pyaj) 3 tomato (tamatar) 1 piece ginger (adrak) 1 green chilly (hari mirch) 1 cup cream 1 tbsp coriander leaves (dhania patti) 1/2 tsp salt (namak) 1/4 tsp turmeric powder (haldi) 1/4 tsp red chilly powder (lal mirch) 1/2 tsp spice blend (garam masala) 2 tbsp clarified butter (ghee) How to make mushroom malai: Cut mushroom into slices. Finely chop onions. Grind ginger, green chilies and tomatoes. Finely chop coriander leaves. Heat ghee in a pan and fry onions until it turns pink. Fry tomatoes in it and then put cream and mushroom. Cook for 5 minutes and then add turmeric, red chilly powder, spice blend and salt. Cook at low flame until mushroom softens. Then remove it from the flame. Garnish with coriander and serve hot. ----------------------------------ngredients: For Veg Balls: cup Carrots cup Cabbage cup Beans cup Mushrooms cup Fresh Bread Crumbs 2 tbsp Corn Flour tsp Ajinomoto tsp White Pepper Powder 1 tbsp Soya Sauce Salt to Taste Oil for deep frying

Veg Balls in Garlic Sauce For Garlic Sauce: 6-7 Cloves of Garlic, chopped finely 3 spring Onions, chopped finely 3-4 Green Chillies, de-seeded and chopped finely tsp Ajinomoto (Optional) 1 tsp Sugar cup Tomato Sauce 2 tbsp Soya Sauce

2 tsp White Pepper Powder 1 tbsp Corn flour Salt to taste 1 tbsp Oil Veg Balls in Garlic Sauce served with Veg Fried Rice Method: For Veg Balls: Cut the vegetables into very small pieces. Heat oil in wok and stir fry the vegetables with ajinomoto for 2-3 minutes. Turn of the gas and keep it aside to cool. To these vegetables add salt, soya sauce, pepper powder, bread crumbs, corn flou r and mix well. Add water only if required. Make small lime sized balls and deep fry in oil till they turn golden brown. Drain them in paper towel and keep them aside. Veg Balls in Garlic Sauce For Garlic Sauce: Heat oil in wok and add finely chopped garlic, spring onion, green chillies and ajinomoto and fry for 2-3 minutes. To this add tomato sauce, soya sauce, salt, sugar, pepper powder and enough wate r. Add water to corn flour and make thin paste and add this into wok slowly. Keep stirring the sauce till it thickens. Usually it takes 5-7 minutes. Dip veg balls into the hot garlic sauce just before serving. Serve this hot with veg noodles or veg fried rice and enjoy! -----------------Tawa Naan / Nan Recipe Source: Artisan Bread in 5 Minutes a Day What I Used: 1.5 cups lukewarm water 3/4 tbsp yeast 3 and 1/4 cups of all purpose flour A generous pinch of salt How I Made It: 1. Dissolve the yeast in the water. Add in salt and the flour, incorporate well until a sticky dough is formed. No kneading necessary. 2. Set aside covered for 20-30 mins. 3. Tear or cut off with a serrated knife peach-sized amounts and transfer to a f loured surface. Shape into oblong nans with help of rolling pin if necessary. Ma ke sure there are no holes in the nan once you are done rolling it out. 4. Heat a skillet on high heat, brush on some ghee or oil, lower the heat to med ium and lay the nan on carefully. 5. Flip over in about 2 mins when the first side starts browning. 6. Cook closed for 30 seconds to a minute now, depending on the thickness of you r nan.

Serve HOT. -----------------------------Paneer Makhani 250 gms Paneer How to make paneer 200 gms Fresh Cream 200 gms Tomato Puree 2-3 tblsp Butter 2 tblsp Fenugreek leaves (dried kasuri methi) 1/2 tsp Red chilli powder 1/2 tsp Garam masala powder 2-3 Green Chillies Salt as per taste How to make paneer butter masala: Melt the butter in a pan, add slit green chillies, tomato puree, kasuri meth i, salt, red chilli powder and simmer for 4-5 minutes. Add the cream and garam masala powder and cook further for 2-3 minutes. Add the paneer pieces and cook for a minute. Serve hot garnished with corian der.