Cuisine: Indian
Meal type: Lunch / Dinner
Serves: 4

Ingredients:

• 1/2 pond of paneer
• 1/2 teaspoon salt
• 1/4 teaspoon red chili powder
• 1 tablespoon minced ginger
• 1 tablespoon of minced garlic
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 1 tablespoon yogurt
• 1 tablespoon oil
• 1 medium onion
• 1 medium capsicum

For Gravy
• 3 medium size tomatoes
• 1 medium size onion
• 1-2 green chili
• 2 tablespoons oil
• 1/2 teaspoon cumin seeds (jeera)
• Pinch of asafetida
• 2 bay leaves
• 1 tablespoon coriander powder
• 1 teaspoon chili powder
• 1/2 teaspoon turmeric
• 1 teaspoon sugar
• 1 teaspoon corn starch
• 2 tablespoons finely chopped cilantro
• 1/4 teaspoon garam masala
• Salt – as required.

Method:

1. Slice the paneer in about 1/8 inch thick and about in one inch squares.
2. Slice onion and capsicum in big pieces.
3. Mix ginger, garlic, salt, pepper, coriander, onion, capsicum and yogurt with sliced paneer in a bowl, cover it and let the mixture marinate it overnight in refrigerator. ( or for 4-5 hours)
4. Preheat oven to 350 degrees.
5. On baking tray (use foil paper on baking try and spray it with butter spray or apply oil for greasing), place marinated paneer, onion and capsicum and bake it for 10-12 minutes.
6. Flip it over other side and let it bake for another 5-6 minutes.
7. (If you don’t want to bake paneer, shallow fry them in frying pan).
8. Blend tomatoes to make a puree and keep aside. Also make onion paste and keep it aside.
9. Dissolve the corn starch in 2 tablespoons of water and keep aside. Corn starch is used to give thickness to gravy.
10. To prepare the gravy, add 2 tablespoon of oil in a frying pan.
11. Add cumin seeds and asafetida after seeds crack add bay leaves and stir for a few seconds.
12. Add the onion paste, tomato puree, coriander powder, turmeric, red chili powder, sugar, salt and cook for about 10 minutes on medium heat.
13. Add the corn starch mix stir for few minutes till the sauce thickens.
14. Add the baked paneer in the tomato gravy and let it cook for 3 to 4 minutes on low medium heat.
15. Turn off the heat and add cilantro and garam masala stir slowly and cover the pan for few minutes.
16. Serve hot with your choice of Indian bread or over the rice.

Enjoy!

Cooking Time: 30 Minute
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Cuisine: Indian
Meal type: Lunch / Dinner
Serves: 4

Ingredients:
1. Oil – 6-7 Tablespoon
2. Brinjal / Eggplant – 2 (bake them in oven on 450 F for 20 minutes or roast them on barbeque grill)
3. Ginger – 1 inch
4. Garlic – 5 petals
5. Spring Onion – 2 Cup (finely chopped)
6. Chilies – 6-7 ( Cut them in two halves)
7. Mustard Seeds – ½ Teaspoon
8. Cumin Seeds – ½ Teaspoon
9. Peanuts – 15-20
10. Asafetida – 1 pinch
11. Ajwain– 1 Teaspoon
12. Cilantro for Garnishing
13. Salt – as required

Method:
1. Bake eggplant in oven on 400 F for 15-20 minutes or roast them on barbeque grill. Peel and smash them.
2. Make a paste of garlic.
3. Heat oil in pot and temper mustard seeds and cumin seeds. Add peanuts and fry them for 2 minutes.
4. Add paste of garlic, a pinch of asafetida, ajwain and chilies to it.
5. Add finely spring chopped onions and fry for 3-5 minutes.
6. Add mashed eggplant to it, mix well and cook it for 10 minutes on slow flame.
7. Garnish it with Cilantro and Serve hot.

Cooking Time: 30 Minute
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Cuisine: Indian
Meal type: Lunch / Dinner
Serves: 4-5

Ingredients:

1. Oil – ½ Cup
2. Eggplant – 7-8 Small baby eggplant
3. Ginger – ½ inch
4. Garlic – 3-4 petals
5. Coconut powder – 5/6 Tablespoon
6. Onion – 1 small size finely chopped
7. Coriander Powder – 1 Tablespoon
8. Garam Masala – 2 Tablespoon
9. Chili Powder – 2 Tablespoon
10. Sesame seeds – 2 Tablespoon
11. Peanut Powder – 2 Tablespoon
12. Jaggery – 1 Tablespoon
13. Tamarind paste – ½ Tablespoon
14. Cumin Seeds – 1 Tablespoon
15. Asafetida – 1 pinch
16. Turmeric Powder – ½ Tablespoon
17. Cilantro for Garnishing
18. Salt – as required

Method:
1. Just give 2 cuts to eggplant, so that it stays attached to stem and still has 4 parts.
2. Boil eggplant with 2 tablespoon of salt and ½ tablespoon of tamarind for 10-15 minutes. You can use microwave or just boil it in pot.
3. Coarse grind ginger, garlic, chopped onions, Sesame seeds, coconut powder and cumin seeds.
4. Add garam masala, chili powder, turmeric powder, salt, jaggery and mix well.
5. Stuff this masala in baby eggplants and shallow fry it in pan. Add warm water once eggplants are soft and cooked. Let it cook for another 5-10 minutes.
6. Garnish it with cilantro, coconut and Serve hot.

Cooking Time: 30 Minute
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Cuisine: Indian
Meal type: Snacks
Serves: 4-5

Ingredients:
1. Oil – 2 Cups
2. Moong Dal / Green gram split – 1 Cup
3. Green Chilies – 4/5
4. Ginger – ½ inch
5. Garlic – 2-3 pods
6. Coriander Powder – 1 Teaspoon
7. Chili Powder – ¼ Teaspoon
8. Cumin Seeds – 1 Teaspoon
9. Curry leaves – 4/5
10. Turmeric Powder – ½ Teaspoon
11. Cilantro – small bunch
12. Salt – as required

Method:
1. Soak moong dal for 4-5 hours or 2 hours in hot water.
2. Coarse grind moong dal with cilantro, coriander leaves green chilies, cumin seeds, ginger and garlic.
3. Add coriander, chili, turmeric powder and salt to this and mix well.
4. Heat oil in pot and fry small pokodas in it till it has golden brown color.
5. Serve with tomato sauce or green chutney.

Cooking Time: 20 Minute
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Cooking Time: 10 Minute

Tip: You can use same puran to make puranpoli. ( Puran is stuffed in like aloo in paratha ).
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Ingredients:
1. Khoya / Mava – 2 Cups
2. Ghee – 2 Tablespoon
3. Mango Pulp – ½ Cup
4. Kesar – 4-5 strands
5. Cardamom Powder – ¼ Teaspoon
6. Sugar – 1 Cup
7. Edible Yellow / Orange Color – 2-3 drops

Method:
1. Take a pan and add ghee and khoya in it and roast it.
2. Add mango pulp, sugar, cardamom powder, kesar and mix well and roast it till it make it thickens. Please stir it continuously.
3. Let it cool and then roll in to equal 21 balls and then make modak. If you have mold then use it, otherwise you can give modak shape by your fingers.

Cooking Time: 10 Minute
Tip: You can use fresh mango pulp also, that taste better.
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Recipe – Khoya

Cuisine: Indian

Ingredients:
1. Ghee ( Indian Butter ) – 1-2 tablespoon
2. Milk Powder – 3 Cups
3. Whole milk thick cream – 350 ml

Method:
1. Mix Milk Powder, ghee and whole milk thick cream in a pan and in low flame stir it continuously . In 20-30 minutes it will become thick. Let it settle down for some time for 1 hour and then you can use it in any sweet dishes.

Cooking Time: 20-30 Minutes

—OR—

Ingredients:
1. Ghee ( Indian Butter ) – 2 tablespoon
2. Ricotta Cheese – 500 gm

Method:
1. Mix ricotta chesse and ghee in a pan and in low flame stir it continuously . In 15-20 minutes it will become thick. Let it settle down for some time for 1 hour.

Cooking Time: 20-30 Minutes
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Ingredients:
1. Ghee ( Indian Butter ) – 1-2 tablespoon
2. Seedless Dates – 2 Cups
3. Dry fruits – 1 Cup ( Pista/Almonds/Cashew/ Black Raisins)
4. Poppy seeds – 2 Tablespoon
5. Grated Dry Coconut – 2 Tablespoon

Method:
1. Fry seedless dates for 3-5 minutes in frying pan with 1 tablespoon of ghee and crush it while frying it. Remove it from pan and grind it.
2. Fry dry fruits,poppy seeds and grated coconut powder in ghee for another 5-10 minutes and remove it from pan and grind it.
3. Mix grinded seedless dates and dry fruits and make modak from it.

Cooking Time: 20-30 Minutes
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Method:
1. Take a cloth and pour yogurt in it and tie a knot and hang it for 3-4 hours to take out all water from yogurt.
2. Take a solid yogurt and add mango pulp, sugar, cardamom powder, kesar and pista and mix well to make it smooth.
3. Garnish it with Pista and Kesar and serve it.

Cooking Time: 10 Minute

Tip: You can use fresh mango pulp also, that taste better.
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For Cover:
Ingredients:
1. Ghee ( Indian Butter ) – 1-2 tablespoon ( Melted)
2. Wheat Flour -2 Cups
3. Water – 1 cups
4. Salt – as required

For filling:
Ingredients:
1. Fresh coconut – 4 cups
2. Jaggery– 2 cups ( cut in small slices )
3. Cardamom powder – ½ Teaspoon
4. Dry fruits – 2-3 Tablespoon ( cut or crushed)
5. Ghee ( Indian Butter ) – 2 tablespoon
6. White Poppy seeds – 2 Tablespoon

For frying:
1. Oil / ghee – 3-4 cups

Method:
1. To make an outer cover, take wheat flour in a plate and add salt and melted ghee in it and make dough with water. Make 21 equal parts of it and Roll it in balls.
2. Now for filling, take a frying pan, add 2 tablespoon of ghee in it and add fresh coconut, jiggery and dry fruits, ghee, poppy seeds and cardamom powder in it. Fry it for 5-10 minutes and let it cool it.
3. Take one ball and roll it with rolling pin and fill 1-2 tablespoon of coconut jiggery filling in it.
4. Take a pot and heat oil and fry 2-3 modak at a time till they get golden color.

Cooking Time: 40-60 Minutes
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