HOT AND SOUR SOUP

a 'fat free' spicy aromatic soup, flavored with lemon grass and simmered with mushrooms and baby corn. Preparation Time: 15 min. Cooking Time : 30 min. Serves 4.

Method
1. 2.

Tie the lemon grass stalks and coriander together using some lemon grass. Boil 5 cups of water in a pan. Add the seasoning cube, garlic, ginger, lemon grass and coriander (tied together), cover and simmer for 15 minutes. When the aroma starts getting released, discard the garlic, ginger, lemon grass and coriander bunch. Add the chilies, mushrooms, baby corn and salt and simmer for another 15 minutes in the covered pan. Add the lemon juice just before serving. Garnish the soups bowl with spring onions, coriander and carrot, pour the hot soup over it and serve at once.

3. 4. 5. 6.

Tips
Keep in mind that seasoning cubes already contain salt. Therefore, extra salt should be added last, if required. Pouring hot soup over the spring onions, carrots and coriander helps release their flavors besides cooking them slightly.

SPRING ROLLS
Ingredients:

Cover: 250 Gms. All purpose flour (Maida) 1 Egg Little Salt Water to make batter Filling: 2- 3 Carrots Grated) 1 cup leeks shredded and well washed (white section only)(optional) 1/2 tsp Ginger Minced) 1/2 tsp Garlic Minced) 100 gms Cabbage Shredded)

50gms Mushrooms Chopped) 75 gms Sprouted Beans 3 Green Chilies Chopped) Salt to taste 2 tbsp Soya Sauce 1/2 tbsp White Pepper Powder

How to make spring roll:
• Sift the flour and add salt, egg and water and make a smooth batter. • Heat little oil in a flat non-stick pan and add enough batter so that it covers the base of the pan. • Cook both sides of the pancake till golden. Repeat the same till whole batter is utilized. • To make the filling heat 2-3 tbsp oil in a wok, add ginger, garlic and mushrooms, stir fry for 10-15 seconds. • Add leeks (if available) and stir fry for about 1 minute, then add carrots, cabbage and cook tossing the vegetables until they are crisp-tender. • Add the bean sprouts, salt, pepper and Soya sauce, cook stirring for 2 minutes. Set aside the filling to cool. • To make the spring rolls place 2-3 tbsp. of the filling in the center of each pancake. • Fold in the sides and form a tight roll, sealing the edge with a little flour and water paste. • Deep fry in hot oil until golden. • Serve the vegetarian spring roll hot.

CHILLI PANEER RECIPE
Ingredients
350 gms Paneer 2 tsp Salt 1 Egg 1/2 cup Corn Flour 1 tsp Ginger-Garlic Paste 2 cups Coarsely Chopped Onions 2 tbsp Sliced Green Chilies 1 tbsp Soya Sauce 2 tbsp Vinegar 1/4 tsp Ajinomoto Oil for frying Little Water

How to make chilly paneer:
• Cut the paneer into cubes. • Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer pieces with the mixture. • Heat oil in a pan and fry the paneer pieces coated with mixture till golden in color. • Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute. • Add the green chilies, salt, Soya sauce, vinegar, ajinomoto and the fried paneer cubes. • Mix well, and garnish the chili paneer with finely cut spring onions and coriander.

MURG KABABS MUGHLAI RECIPE
Ingredients:
500 gms Chicken (cut into pieces) 1 cup Corn flour 1 tsp Garlic (Lasun) juice 2 tblsp Curd (Dahi) 2 cups Clarified Butter (Ghee) 1 Cellophane Bag 1 tsp Ginger (Adrak) juice 1 tsp Black Pepper (Kali Mirch)

How to make murg kebabs mughlai:
• Soak chicken pieces in salt, garlic and ginger juice for 12 to 16 hours. • Now put corn flour in the bag with little salt and black pepper. • Add pieces of chicken removed from garlic juice and ginger and vinegar. • Shake the bag well with chicken, corn flour, salt and pepper in it. • Heat the ghee in a pan. • Then gradually add pieces of chicken and fry them till golden brown on high flame. • Continue frying till all the pieces are done. • Server hot with green salad.

Vegetable Korma
Ingredients
Vegetables – beans, carrots, green peas, potato, cauliflower - Required amount Cloves, Cinnamon - 1 each Khus khus - 1 teaspoon Onion -1 small and 1 big Green chilies - 7 or 8 (add or reduce accordingly how spicy you want) Curd - 1/4 cup Cashews - 5 whole Dry coconut or Kopra - 7 teaspoons Jeera - 1 tsp.

Garlic - 7 or 8 Ginger - 1 medium piece Tomato - 2 medium size Red chilly powder - 1 teaspoon Dhania powder - 1 teaspoon Garam masala - 1/2 teaspoon Coriander leaves - 1/2 bunch Ghee - 2 tsp.

Method
1. Boil the vegetable till it is half done. Drain water 2. Grind together coconut, green chilies, ginger, garlic, jeera, cashews, 1 small onion and Khus Khus with 1/2 of the coriander leaves. 3. Keep aside 4. Keep the kadai and add 1 tsp. oil and 1 tsp. ghee and fry 1 onion 5. After the onions turned in to the golden brown, cut 2 tomatoes and add that too. 6. When tomatoes become little soft, add the vegetable and stir for 3 or 4 minutes. 7. Then add the masala paste and mix the masala with vegetables for 2 minutes, now add curd and mix properly 8. Then add required amount of salt, chili powder and coriander power 9. Add 1/2 tsp. of garam masala, and also add the required amount of water, let the whole thing boil for 10 - 12 minutes (or till the vegetables are fully done). 10. Just before serving add 1 tsp. of ghee and decorate with few coriander leaves.

Pineapple jalebi with kheer
Ingredients

2 baby pineapples (150 gms each) cored and sliced 50gms pistachio (for garnish) Ghee for deep frying For batter 160 Gms flour

50 Gms yoghurt 1/2 tsp cooking soda For syrup 250 Gms sugar 150 ml water few threads saffron
Method

Make a thick batter with flour, yoghurt and cooking soda and let it ferment overnight. Boil and make syrup with sugar, water and saffron. Dip pineapple slice in batter and deep fry in ghee. Remove and drain, dip in saffron syrup and serve garnished with pistachios. For kheer, follow any recipe of choice.

SWEET CORN SOUP
an all time favorite! The delicate flavor of corn makes this soup a favorite of many people. The vegetable soup variation adds a lot more nutrients. Enjoy this soup plain or spiked with chilies in vinegar. Preparation Time: 10 mins. Cooking Time: 20 mins.

Serves 4. Ingredients ¾ cup whole sweet corn kernels ¾ cup sweet corn, grated 5 cups clear vegetable stock 3 tablespoons corn flour mixed with ¼ cup water 1 teaspoon sugar (optional) salt to taste To serve chillies in vinegar Soya sauce chili sauce

WALDROF SALAD
This is a basic recipe for Waldorf salad with apples and walnuts.

Ingredients:
• • • • •

2 cups coarsely chopped apples, about 2 medium apples 1 cup chopped celery 1/2 cup mayonnaise, or to taste 1/3 cup coarsely chopped walnuts mixed salad greens or lettuce

Preparation:
Waldorf salad. Toss all ingredients together in a serving bowl. Serve Waldorf salad on mixed salad greens. This Waldorf salad serves 4.

Kathi Kebab
Ingredients:
1 lb. tender lamb To be grounded to a paste : 1/2 tsp pepper 1/2 tsp ginger powder 1 tsp cumin powder 1 1/2 tsp coriander powder 5-6 flakes of garlic, crushed 1 tsp chili powder Lemon juice or vinegar to mix

1 tbsp cooking oil Salt to taste

Method:
Cut the lamb into squares and rub the paste all over it. Marinate for 4 -5 hours. Brush the lamb with some oil and put it through the skewers and grill the kebabs on a hot oven. Turn them over frequently, brushing more oil if required.

Butter Paneer Masala
Ingredients : Paneer - 1 cup Curd - 1 cup Salt Butter - 21/2 tsp Oil to fry To grind :

Onion - 1 Ginger & garlic paste - 2 tsp Red chillies - 3 Tomato - 5 Coriander leaves - 1 cup Curry leaves Coconut - 11/2 tsp Poppy seeds - 2 tsp Cloves & cinnamon - 5 Coriander powder - 3 tsp Cardamom - 2 Red chili powder - 1 tsp Preparation : Take half the butter and add to the oil and heat them in a pan, add the ground masala to the pan. Add the paneer and the rest of the butter after the masala comes to a boil let it simmer for about 15 minutes. Add little water when needed after it comes to a boil add the coriander leaves and serve it hot with finely cut onions and lemon juice

HARI MIRCH KA PANEER TIKKA
Ingredients:
50 grams paneer (cut into 1-inch cubes) Ginger paste 1 teaspoon green chili paste from 2 green chilies 1 tsp cumin powder (jeera) Garlic paste 1/2 teaspoon 3/4 tsp salt 1/4 tsp red chili powder 1 capsicum, cut into fine rings Few drops of orange Food color 2 tbsp oil

1 tbsp lemon juice

Instructions:
1. Take a mixing bowl. 2. Add the Garlic and Ginger, Jeera powder, cut Green Chillies, chili powder, lime juice. 3. Put it in the wet grinder and make a fine paste. 4. Add the salt to taste. 5. Add some drops of the orange color (this is optional). 6. Take the Paneer pieces and smear this paste on all sides. 7. Leave this paneer for about an hour so that the mixture can dry up a bit. 8. Put this paneer in a greased dish and grill for about 10 minutes till it is dry and crisp. 9. Now take a fry pan and heat 2 tablespoons of oil in it. 10. Put some onion and capsicum pieces and fry them. 11. Put some paste you prepared in step 3 in this mixture of onions and capsicum. 12. Take a plate and put all the cooked paneer pieces and add the cooked capsicum and onions on top. 13. Sprinkle some chat masala and lime juice on top.

TANGY DAL
Ingredients: tur dal - 1/2 cup or 30 Gms tomato - 1 large size For Tadka : oil / preferably ghee - 1 tsp mustard seeds or rai - 1/2 tsp jeera or cumin seeds - 1 tsp hing - a pinch curry leaves - 1 stalk

ginger garlic paste - 1 tbsp turmeric - 1/4 tsp sugar - 1 tsp salt to taste Method 1. 2. 3. 4. 5. 6. 7. 8. 9. Pressure cook dal and chopped tomato together in a pressure cooker until 4 whistles. Then for seasoning, heat ghee in a kadhai. To the hot ghee add mustard seeds and cumin seeds and hing. Once they start spluttering, add curry leaves and then ginger garlic paste. Fry it for a minute till u can smell the aroma of the mixed ingredients. Then pour the tomato dal mixture to the tadka, add haldi, sugar and salt to it. Let the dal simmer on a low flame for around 10 minutes. This dal will taste good with rice or pulao. This dal can be garnished with coriander leaves.

Vegetable Biryani
• • • •

Course: Main Course, Side Dish, Starch, Vegetable Total Time: Under 2 Hours Skill Level: Easy Cost: Moderate

A satisfying dish that both vegetarians and meat-eaters will enjoy
Yield: makes 4 servings Prep Time: 30 mins Cooking Time: 45 mins

Ingredients
• • • • • • • • • • • • •

1¾ cups basmati rice 1 large carrot, sliced 2 boiling potatoes, peeled and cut into small dice ½ cauliflower, cut into small florets 3 tbsp vegetable oil 1 red onion, chopped 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped 1 zucchini, chopped 2/3 cup frozen peas 2 tsp ground coriander 2 tsp curry powder 1 tsp ground turmeric

• • • •

1 tsp chilly powder 1 tsp cumin seeds 2/3 cup vegetable stock ½ cup cashew nuts, lightly toasted

Directions
1. Bring a large saucepan of water to a boil over high heat. Add the rice and cook until just tender, about 15 minutes. Drain well. 2. Cook the carrot and potatoes in another saucepan of salted boiling water until half-done, about 5 minutes. Add the cauliflower and cook about 5 minutes more, until all of the vegetables are tender. Drain. 3. Heat the oil in a large frying pan over medium heat. Add the onion and cook, stirring often, about 5 minutes, or until softened. Add the red and green peppers and the zucchini and cook, stirring often, until crisp-tender, about 5 minutes. 4. Stir the reserved vegetables and peas into the frying pan. Add the coriander, curry powder, turmeric, chilly powder, and cumin. Cook for 1 minute, stirring often, until the spices are very fragrant. 5. Meanwhile, preheat the oven to 350°F (180°C). Spread half the rice into a baking dish, top with the vegetable mixture, and then the remaining rice. Cover with aluminum foil. Bake for 30 minutes, or until hot. Sprinkle with cashews and serve.

SHAHI TUKDA
Ingredients: • 8 Slices bread • 100 gms Sugar • 1/2 tsp Cardamom powder • 1/2 Cup water • 100 gms Rabri • 1/2 tsp Saffron (dissolved in water) • 1 Cup Ghee • Chopped almonds, pistachios, cashew nuts How to make Shahi Tukda:

• • • • • • • •

Cut bread slices into triangular shapes. Heat ghee and fry bread slices till it turns brown. Mix sugar, cardamom powder and dissolved saffron. Add water to this mixture to make syrup of thick consistency. Soak fried bread slices in syrup for 5 minutes. Place it in a plate and pour sugar syrup on it. Adorn with chopped almonds and pistachios. Shahi Tukda is ready.

CAULIFLOWER MUSSALAM
Ingredients
• • • • • • • • • • • • •

2 heads cauliflower 1 cup onion, chopped 1 teaspoon ginger paste 1 teaspoon garlic paste 1/2 cup tomato puree 1 teaspoon red chili powder 1 teaspoon garam masala powder 1 teaspoon coriander powder 2 teaspoons turmeric powder 1 teaspoon cumin powder 2 teaspoons oil salt cilantro, chopped, for garnishing

Directions Remove stalk from cauliflowers. Boil cauliflower in salted water with 1 tsp. Turmeric powder till half cooked.

Heat oil in a large skillet. Add onions and sauté until golden brown in color. Add ginger and garlic pastes, cumin powder, coriander powder, 1 tsp. Turmeric powder, garam masala powder and salt. Stir for half a minute. Add tomato puree. Cook till oil leaves the masala. Add the half boiled cauliflower. Cook on steam for 10 minutes. Garnish with cilantro and serve hot with rotis (Indian flatbreads).

MUTTER DHINGRI
A delicious combination of peas and mushrooms in a thick, rich gravy. Cooking Time: 15 min. Preparation Time : 15 min. Serves 4. Ingredients 1 teacup boiled green peas 200 grams fresh mushrooms, sliced 1 onion, chopped 1 tomato, chopped 1/2 teaspoon garam masala 1 teacup fresh curds 4 tablespoons oil salt to taste To be ground into a ginger-garlic paste 4 cloves garlic 12 mm. (1/2") piece ginger To be ground into a cashew nut paste 2 tablespoons poppy seeds 2 teaspoons cashew nuts Method

1. 2. 3. 4. 5.

Heat the oil in a tava and fry the onion until golden. Add the ginger-garlic paste and tomato and cook until soft. Add the garam masala, cashew nut paste and salt, sprinkle a little water and cook until the fat leaves the sides. Add the peas, mushrooms and curds and cook for another 3 minutes. Serve hot.

Vegetable Seekh Kebab
Preparation Time : 30 minutes Cooking Time : 15 minutes Serves / Makes : 5 to 6 Ingredients Ingredients:250Gram Boiled Potatoes, 250 Gram Boiled Yam(Suran), 1 Table Spoon Ginger-Garlic Paste, 6 to 7 Bread Slice (soaked in Water and Squeeze it), 1/2 of the lemon juice or 1 tea spoon amchur, 1 tea spoon Garam Masala, Salt to taste, 1 tea spoon red chili powder, Handful of chopped green coriander leaves, 2to3 green chillies finely chopped, a pinch of red orange color. Oil For frying. one Seekh. Method Method: Mash potatoes and Yam (suran). Mix all the ingredients. Mix it well. Take a little mixture on your palm and apply a little oil on the seekh and press it the mixture on it.

Take out the oblongated kebab and deep fry in hot oil on high fire. Serve hot.

TORTILLA SOUP
Ingredients:
• • • • • • • • • • • • • •
1/4 bunch cilantro, well washed (leaves only) 2-3 garlic cloves 1/2 small onion, chopped 1 small can of green chilies 6 cups chicken stock/broth 1 (14.5 ounce) can tomatoes 1 tsp. ground cumin 1 tsp. salt 2 tbsp. cornstarch dissolved in a small amount of water Corn tortillas (about 10) cut into thin strips vegetable oil 1-2 cups cooked chicken (2 oz. per serving) Monterey Jack cheese (1 oz. per serving) 1-2 avocados, peeled, pitted and sliced

Preparation:
Puree cilantro, garlic, onion, chilies, and tomatoes in a blender or food processor. Heat stock and add pureed mixture into cumin and salt. Bring to a boil, reduce heat and simmer about 1 hour. Stir dissolved cornstarch into stock. Often I don't add the cornstarch since I like a thinner soup.

Fry tortillas in oil until crisp; drain well. Add chicken to stock and garnish with shredded cheese, tortila strips, avocado, sour cream, salsa, or whatever else you prefer.

Quesadilla
INGREDIENTS Large flour tortillas Grated cheese - either mild or sharp cheddar, or Monterey Jack Olive oil or grape seed oil Optional: Sliced mushrooms Green onions Black olives, sliced Fresh tomatoes, diced Chicken pieces Avocado Lettuce Apple cider vinegar Salt METHOD 1 Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula (you could use butter as well). Take one large flour tortilla and place it in the pan. Flip the tortilla over a few times, 10 seconds between flips. Air pockets should begin to form within the tortilla.

2 When pockets of air begin to form, take a handful of grated cheese, sprinkle over the top of the tortilla, making sure that the cheese does not land on the pan itself. Add whatever additional ingredients you choose - green onion, sliced mushrooms, olives, tomatoes, etc. If you would like your quesadilla to be a chicken quesadilla, add some diced cooked chicken. Take care not to layer on the ingredients to thickly - this is a quesadilla, not a quiche.

3 Reduce the heat to low and cover the pan. The cast iron pan should be hot enough by now to have plenty of residual heat to melt the cheese and brown the tortilla. If the quesadilla begins to smoke too much, remove from the heat. After a minute, check to see if the cheese is melted. If not, return the cover and keep checking every minute until the cheese is melted. When the cheese is sufficiently melted, use a spatula to lift up one side of the quesadilla and flip over the other side, as if you were making an omelets. The tortilla should by now be browned slightly. If it is not browned, turn the heat up to high and flip the quesadilla over every 10 seconds or so until it gets browned. Remove from pan and cut into wedges. To make the lettuce to accompany the quesadilla, thinly slice some iceberg lettuce. Sprinkle some cider vinegar on it and some salt. Serve with the lettuce, salsa, sour cream, and guacamole.

Pancakes with caramel bananas
Ingredients:
• • • • • • • •

1 quantity of buttermilk pancakes 4 bananas, peeled and sliced 100g unsalted butter 1/3 cup brown sugar ¾ cup caster sugar 2 tablespoons water ½ cup cream Thick cream or ice-cream, to serve

Method: Cook pancakes as per buttermilk pancake recipe. To make the caramel sauce, heat butter in saucepan, add sugars and water. Stir over low heat, without boiling, until sugar dissolves. Stir in cream, bring to boil, then remove from heat and allow cooling slightly. For each serve, make a stack of two or three pancakes, scatter with banana slices, pour over a generous amount of caramel sauce and serve with cream or ice cream.

PANEER PASANDA
Ingredients: 500 Gms Cottage Cheese (Paneer) 6 Onion (Pyaj) 400 gms Tomato (Tamatar) 1 " long piece Ginger (Adrak) 2 Green Chilly (Hari Mirch) 1 cup Cream (Malai) 1 cup Curd (Dahi) 100 Butter 1 tsp Red Chili Powder (Lal Mirchi) 1/4 tsp Turmeric (Haldi) 1 tsp Dried Pudina Leaves 1/2 tsp Garam Masala 1/2 cup Milk How to make paneer pasanda:
• Cut

cottage cheese in small pieces. onion very finely. tomato, ginger, green chilly,.

• Chop • Grind • Heat

butter in a pan. onions till pink in color.

• Sauté • Then

add tomato paste. cooking it on medium flame till ghee/oil begins to separate.

• Continue

• Put • Add

off the flame. cottage cheese, cream, curd, salt, red chili powder, turmeric, garam masala, dried pudina

leaves and mix well.
• Keep • Put

it aside for an hour.

the pan on the flame and then add milk to the mixture. for 5 minutes and then finally put off the gas.

• Simmer • Take

off the fire and serve hot.

Coleslaw Salad
INGREDIENTS • Cabbage, either green or purple or both • Carrot • Green onion For the version with mayonnaise:
• • •

Mayonnaise Yellow mustard Pepper

For the version without mayonnaise:
• • •

Rice vinegar or white vinegar Sugar Salt and pepper

METHOD 1 Starting with a head or half a head of cabbage thinly slices the cabbage until you have approximately 4 cups (not packed) of sliced cabbage. (Using a mandolin helps in this case.) Julienne a half of a carrot. Thinly slice a couple green onions. 1 For the mayo dressing version, add 3 Tbsp mayo, 1/2 teaspoon of yellow mustard and mix in with the cabbage, carrot, and onions. Add pepper to taste.

3 For the non-mayo version, add a couple tablespoons of rice vinegar. Sprinkle with sugar, salt, and pepper to taste. Serve immediately. Serves 4.

PASTA WITH CORIANDER PESTO SAUCE
Ingredients
• • • • • • • • • • •

3 cups uncooked pasta (spirals are great for the pesto to stick to) 2 big new potatoes scrubbed 1 cup frozen or fresh peas 1 cup walnuts, toasted till aromatic 2 cloves garlic 2 cups coriander 4 tablespoons grated parmesan (plus more for serving) 4 tablespoons olive oil fresh lemon juice (about 1/2 a lemon, but to your taste) 2 tablespoons cream (optional) salt and pepper

Directions 1. Cook the pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm. 2. Bring a pan of salted water to a boil and cook the potatoes for about 10 minutes. When done drain and slice the potatoes thickly.

3. For the pesto sauce, blend coarsely the walnuts, garlic, fresh coriander, parmesan cheese, lemon and half the olive oil. Season with salt and pepper. 4. Heat the remaining olive oil in a pan and fry the potato slices on medium heat for about 5 minutes or till golden brown on both sides. 5. Add the peas and the pesto sauce. Mix well and cook for about 2 minutes. At serving time, add the cream (optional) and pasta to the warmed pesto sauce and potatoes. Mix gently and toss till well heated through. Serve with extra parmesan.

LENTIL SHEPHERDS PIE
Ingredients:
• • • • • • • • • •

1/2 pound lentils, cooked and drained 1 onion, diced 1/2 tsp crumbled fresh sage 1/2 tsp minced garlic pinch of dried oregano 1 tsp salt dash cayenne pepper 3 large potatoes, cooked 1/2 to 1 cup of hot soy milk margarine to taste

Preparation: Pre-heat the oven to 400 degrees. In a large mixing bowl, mash the cooked lentils thoroughly and add the onion and seasonings. Put the lentil mixture in a lightly oiled casserole dish.

In a separate bowl, mash the potatoes and add the hot soy milk, margarine and salt. Beat by hand or with an electric mixer until fluffy. Spread the mashed potatoes on top of the mashed lentils and bake for 20 minutes or until the potatoes are dry on top. Place the pie under the broiler to brown on top. Serve warm.

Soya kebabs
Ingredients: 2 cups - Soya granules, soaked in water for an hour and then wash and drain 2 - bread slices, grated 2 tsp - green chillies, chopped fine or to taste water to soak 2 tbsp - vinegar 1 tsp - pissi kali mirch 2 - cloves, powdered 1 - badi elaichi seeds only, powdered 1 tsp - chili powder or to taste 2 tsp - salt or to taste oil for pan frying

Method 1. 2. 3. 4. 5. Blend the Soya in a blender to make a smooth, doughy paste. Add bread, salt, kali mirch, laung and elaichi powder, hari mirch and chili powder. Blend well together and form into flat round balls. Heat oil in a non-stick frying pan and fry the kebabs to a golden brown on both sides. If you eat garlic you can add 1/2 tsp garlic paste also.

MALAI KOFTA CURRY
For the Koftas: 1 pound boiled, mashed potatoes 2 tablespoons cornstarch 1/2 cup grated cheese Note: Do not use Mozzarella Salt and pepper to season Oil to fry Put the mashed potatoes through a sieve. Add the grated cheese. Add the cornstarch and salt and pepper for taste. Mix and knead it well. Make one-inch balls and deep fry in oil. Keep aside. 2 tablespoons butter 2 bay leaves 1/3 rd cup onions finely chopped 2 teaspoon ginger paste 1 teaspoon garlic paste 1/2-cup tomatoes chopped 1 table spoon garam masala 1/2 teaspoon turmeric 1/4th teaspoon coriander powder 1/2 teaspoon Pepper 1/4 Th cup powdered cashews 1 teaspoon cornstarch 1/4 Th cup heavy whipping cream

1/2 cup yogurt Heat the butter. Add the bay leaves. Add the onions and sauté for a few minutes till golden brown. Add the ginger and garlic pastes and fry till light brown. Add the chopped tomatoes. Sauté till the oil starts to separate. Now add the garam masala, turmeric powder, coriander powder and mix well. Now add the yogurt, cashew powder, salt, and pepper. Add 1 teaspoon of cornstarch and stir continuously till it is all mixed in. Cook till the mixture is thick. Remove from heat and add the heavy whipping cream. Add the koftas into the curry. Garnish with coriander leaves. Serve hot with Parathas.

Mirch Ka Salan
Ingredients • • • • • • • • • • 250 gm: Large green chillies/capsicum 100 gm: Sautéed onion paste 25 gm: Ginger garlic paste 10 gm: Coriander leaves 05 gm: Mustard seeds 02 gm: Cloves 05 gm: Curry leaves 50 gm: Tamarind 50 gm: Cooking oil Salt

Salan Paste • • • • • • • 50 gm: Coconut 50 gm: Peanuts 20 gm: Coriander seeds 15 gm: Sesame seeds 10 gm: Cumin seeds 05 gm: Peppercorns 5-6: Red Chilies

Method 1. 2. Slit and deep-fry the green chillies in hot oil. Remove and keep aside. Roast and grind together ingredients for the paste.

3. Soak the tamarind in a cup of water and extract pulp. 4. Heat oil and add the mustard seeds, when crackling adds the cloves and the curry leaves. 5. Mix the sautéed onion paste and stir for 3 minutes. 6. Add the salan paste and continue stirring. 7. Pour 15 ml of water at intervals to avoid paste sticking to the pan. 8. Add the tamarind pulp and 50 ml of water. Stir for 5 minutes until the gravy resembles the consistency of a sauce. 9. Add the salt and the fried chillies to the hot gravy. 10. Boil the gravy for 1 minute. 11. Remove and garnish with finely chopped coriander leaves.

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