Vegetable momo

Ingredients

2 tablespoons ghee (clarified butter)
1/2 tablespoon ginger minced
1/2 tablespoon Garlic minced
1/2 cup Onion diced
1 teaspoon Garam masala
1/2 teaspoon red pepper flakes
1/4 teaspoon Black pepper
1/4 teaspoon Salt
1 tablespoon soy sauce
2 cups vegetables mixed and parboiled, finely chopped
1 cup Tofu squeezed & crumbled
1 batch Momo wrappers

Dough for wrappers:
3 cups All-purpose flour
1 tablespoon oil
1 cup waterPinch of salt

Dough:
1.In a large bowl combine flour, oil, salt and water.
2. Mix well, knead until the dough becomes homogeneous in texture, about 8-10 min.
3. Cover and let stand for at least 30 min.
4. Knead well again before making wrappers.

Directions:
1. Melt ghee in a wok or skillet.
2. Add ginger, garlic and onion and stir fry for 1 minute.
3. Add garam masala, chili powder, pepper, salt and soy sauce.Stir-fry for 30 seconds.
4. Add vegetables and mix well.
5. Remove from heat and place in a bowl.
6. Add tofu and toss well.
7. Allow to cool and drain off excess liquid.
8. Put 1 tb of filling into each momo wrapper and seal closed with a little water.
9. Steam over a steaming rack for 15 to 20 minutes.
10.Serve hot with momo sauce., or tomato ketchup, achar or any chatni of your choice.

Samosas

Ingredients:

For Cover:
1 cup all purpose flour (Maida)
Water to Knead dough
2tbsp oil or ghee
Little salt
1/4th tsp. Ajwain (optional)
For Stuffing:3-4 Potatoes (boiled, peeled & mashed)
1/2 cup Green Peas (boiled)
1-2 Green Chilies (finely chopped)
1tbsp coriander finely chopped
1/2tsp Garam masala
1 tbsp Cumin seeds
½ tsp coriander powder
Salt to taste
Red chili powder to taste
1/2 tsp. Dry Mango powder( Amchur) (optional)

How to make samosa:

For Cover:
· Mix all the ingredients (salt, oil, ajwain) except water.
· Crumble the flour with your hands.
· Add a little hot water at a time.
· Pat and knead well for several times into a soft pliable dough.
· Cover it with moist Muslin cloth and keep aside for 30 minutes.
For Stuffing :
· In a bowl add mashed potatoes and all dry masalas (salt, chili powder, mango powder, garam masala etc) and green chilles, and Mix well.
· Add green peas, and mix well.
· Add coriander and keep aside.
To Proceed :
· Make small rolls of dough and roll it into a 4"-5" diameter circle.
· Cut it into two parts like semi-circle.
· Now take one semi circle and fold it like a cone. Use water while doing so.
· Place a spoon of filling in the cone and seal the third side using a drop of water.
· Heat oil in a kadhai and deep fry till golden brown (fry on a medium flame).
· Serve samosa hot with hari chutney, tamarind chutney.

Kaddu ki Kheer

Ingredients :
2 cups Kaddu grated [green pumkin]
1 litre MilkHalf tin Condesed Milk
1 cup Sugar
1 tsp Vanilla Essense
Half cup Saboodana [it should be soaked in water for 10-15 mins]

Method:
1. Take the milk & boil, add grated kaddu and cook on medium flame till the kaddu is tender.
2. Then add condesed milk & mix well, add the sugar & mix till the sugar is dissolved & in the last add the soaked saboodana & mix well. Cook for another 10 mins. Then take out from the gas & keep it to cool.
3.In the last add vanilla essence, take out in a bowl & keep in fridge to cool.
4. Garnish it with chopped dryfruits of your choice

Paneer Capsicum Stir-Fry

Ingredients:
Paneer(cottage cheese), cut into thin strips 2 cups
Capsicum, cut into thin strips ½ cup
Coriander (dhania) seeds 1tsp
Whole dry red chilli 1
Green chillies, finely chopped 2
Chopped ginger ½ tsp
Chopped tomatoes ¾ cups
Kasuri methi leaves (dry fenugreek leaves) ¼ tsp
Chopped coriander 1tbsp
Oil 1tbsp
Salt to taste

To be ground to a smooth paste
6 cloves garlic , mixed with a little water

Preparation:

Pound the coriander seeds and red chilli together. Keep aside.
Heat the oil in a pan, add the garlic paste and cook on a slow flame for a few seconds.
Add the capsicum and pounded spices and cook on a slow flame for 30 seconds.
Add the green chillies and ginger and fry again for a few seconds.
Add the tomatoes and cook until the mixture leaves oil.
Add the kasuri methi and salt and fry again for a few seconds.
Finally, add the sliced paneer and cook for a few minutes.
Garnish with coriander and serve hot.

Pani Puri

Ingredients:
Puri 50 puries (readymade packets)


Pani: (5 cups)

Tamarind water 40 gms
Mint leaves 2 cups
Coriander leaves ½ cup
Black salt
Cloves
Cardamom
Ginger ½ inch
Green chillies 4
Red chilli powder 2 tsp
Dalchini 2 med size piece
Ginger powder (optional)
Salt to taste
Cumin seeds 1tsp (roasted)


Stuffing:

Salted boondi 150 gms
Potatoes 2 medium sized
Red chilli powder 1/tsp
Salt to taste

Meethi (sweet) chutney:

Tamarind 50gms
Water 1& 1/4cup
Jaggery 100gms
Ginger powder(saunth) 1tsp
Cumin seed powder 1tsp
Garam masala powder ½ tsp
Red chilly powder ½ tsp
Salt ¾

Chuteny preparation:

Soak tamarind in ¾ cup of water for ½ an hour.
Blend it in a mixer and remove seeds from it. You can also use seedless tamarind.
Grate jaggery and soak it in half cup of water.
Now add all the ingredients together and heat it on a medium flame while stirring. So that all the ingredients get mixed properly.
Cook till the mixture is slightly thick.
When done remove and cool.


Preparations for stuffing:

Soak boondi in water for 10 minutes.
Squeeze out the water.
Boil peel and cut potatoes in to small pieces.
Mix boondi and potatoes pieces.
Add salt and red chili powder.
You can also use ragda(boiled white peas or boiled moog for stuffing.

Water ( Pani):
Soak tamarind in water for 3 hour.
Prepare paste of mint leaves, black salt, clove, Cardamom, ginger powder, red chilli powder, dalchini and cumin seeds in a mixer grinder.
Sieve the tamarind water.
Add this water to the paste, Mix it properly with the blender or churner.
Add salt.


To serve:
Make a small hole in the thinner side of the puri stuff the mixture of boondi and potatoes. Add meethi chutney and fill with cold pani and serve immediately.

Mushroom Tikka

Ingredients

Mushroom 1 packet
Garlic paste 1/2 tsp
Ginger pastea 1tsp
Saffron colour few drops
Gramflour 2tsp
Salt to taste
Oil 1tsp
Curd 2tsp
Onion rings for garnishing
Chat masala 1/2 tsp

Method
1. Wash and dry the mushrooms
2. Marinate them with the rest of the ingridients for 1/2hr।
3. Roast them in tandoor।
4. Sprinkle chat masala.
5. Garnish with onion rings and serve hot.

Khus-Khus potatoes

Ingredients:

Green chillies 3
Potatoes 6 (mid size,& peeled, cubed)
Salt to taste
Turmeric powder 1/2 tsp
Coriander leaves
Dry red chillies 3
Khuskhus 2tbsp(roasted )
Oil 3 tbsp
Water 1/2 cup


1. Grind the roasted khuskhsu along with the green chillies and a few tblsp of water to a very fine paste.
2· Keep aside.
3· Heat up half of the oil in a pot for 2 minute till very hot.
4· Shallow fry the potatoes in batches on medium heat up till they are lightly browned.
5· Heat up the remaining oil in the same pan.
6· Mix in the whole dry red chillies and turmeric powder.
7· Fry briefly.
8· Now mix in the khuskhus paste and fry again on low heat up for 5 minutes till the oil has left the sides of the pan.
9· Mix in the fried potatoes and mix well.
10· Mix in water and salt.
11· Stir, cover and keep on low heat up for 15 minutes till the potatoes are soft.
12· Decorate with cut fresh coriander.
13· Serve hot.

Methi Mutter Malai

Ingredients:

Methi leaves(Fenugreek) 1bunch
Green chillies 2-3
Curds 1 cup
Onion 1 med size
Kaju(caseunut) paste 1 tsp
Garam masala 1 tsp (optional)
Fresh cream ½ cup
Ginger 1 inch
Mutter (green peas) 250 gms
Butter 2 tbsp
Sugar or honey 2 tbsp
Salt to taste

1. Heat butter in a pan or kadhai ,add Kaju paste and sauté well.
2. Add chopped onion ,green chilly, ginger and sugar. Stir till onion turns pink in colour.
3. Mean while rinse and boli the Methi leaves. When cool, Grind in mixer.
4. Also grind the onion mixture in mixer to a fine paste.
5. Return the paste to kadhai.
6. Add the shelled and boiled mutter, salt and stir well.
7. Now add the methi paste to it.
8. Also add the curds after mutter are cooked add the garam masala. Switch off gas and add the fresh cream.
9. Serve with the paratha / nan.

Paneer Jalfrezi

Ingredients


Paneer (cubed) 1 cup
Bell pepper/ capsicum 1 cup
Onions 2 nos
Tomato (chopped) 2 nos
Ginger (crushed) 1 tsp
Garlic (crushed) 2 nos
Green chili (slit open) 2 nos
Cummin seeds ½ tsp
Turmeric ¼ tsp
Red chili powder ¼ tsp
Coriander powder 2 tsp
Black pepper powder ¼ tsp
Chole masala ¼ tsp
Salt (or to taste) ½ tsp
Oil 2 tbsp
Coriander leaves (for garnishing)
Ghee (for paneer) 1 tsp


Instructions

1. Cut the paneer into small bite size cubes.
2.Soak them in warm water and salt , drain and then add it to the masala when its done.
3.Heat oil in a pan, splutter cumin seeds and saute onions and bell peppers with green chilies. 4.When it starts to brown on the sides, add the crushed ginger and garlic and fry till they loose there raw smell.
5. Now add the tomatoes along with turmeric, red chili powder, coriander powder, black pepper powder and chole masala.
6.Cover for few seconds to cook up the tomatoes, then keep frying till the oil releases.
7. When the masala turns brown and thick, add the fried paneer pieces along with salt.
8. Saute well to coat the paneer with the masala(should take about 2 minutes over medium flame).
9. Garnish with coriander leaves and serve hot with chapatti or paratha.

Paneer Tikka - Tandoori

Paneer Tikka -Tandoori

Ingredients:

Paneer 2cups (cut into cubes)
onion 1cup(cut into cubes)
Capsicum 1cup(cut into cubes)
Tomato 1cup(remove pulp & cut into cubes)
Few Mushrooms (optional)

To Marinade:

Curd (beaten) 1/4 tsp
Garlic paste ¼ tsp
Ginger Paste ½ tsp
cumin (jeera) powder 1 tsp
Chaat masala ½ tsp
Salt to taste
Red chili Powder to taste
Turmeric powder ¼ tsp
Bengal gram flour (Besan) ¼ tsp
Kasuri methi ½ tsp
Garam masala ½ tsp

Receipe :

1. Cut Paneer into long 1/2" thick cubes.
2. Cut all vegetables into cubes.
3. Mix all ingredients for marinade and keep aside.
4. Add the left marinade to the vegetables.
5. Brush the marinade to the paneer and refrigerate it for 20 minutes.
6. Arrange on skewers.
7. Cook on barbeque for a few minutes. Alternatively, you could use grill option of the oven or even just use a tava.
8. When the edges turn golden brown, remove from the skewer and serve hot with a chutney of your choice.

Shahi Matar Paneer

Ingredients:

Paneer cubes 250gms
Tomatoes 3(paste)
Poppy seeds(Khus-Khus) 1 tbsp
Casewnuts 8-10
Green chillies 2-3
Coriander powder 2tbsp
Garam masala powder 1tbsp
Fresh cream 1tbsp/as per taste.
Ghee 1 tbsp
Salt to taste
Sugar a pinch
Curd 1 tsp
Boiled green peas 1/2 cup.

Method:

1. Soak the poppy seeds and kaju in water for an hour.

2. Make a smooth paste of the cashewnuts, poppyseeds & Green chillies

3. Take ghee in a kadai or Pan (heat it).

4. Now add the above paste and stir it well.

5. Than add tomato paste, masala, sugar, salt and allow it to cook.

6. Now add boiled green peas and allow it to boil for 3-4 minutes . Add paneer cubes.

7. Finally, add beaten curd and garnish it with cream.

Tip: Cut and soak paneer in warm salted water for atleast 1/2 hour before using.

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