Palak Kadhi

Ingredients:

1. 150 grams spinach leaves chopped
2. Gram Flour- 3 tsp
3. Curd- 1 cup
4. Ghee/Oil- 2 tsp
5. Cumin seeds- 2 tsp
6. Asafoetida- 1 tsp
7. Green chilli- 1 chopped
8. Red Dried chilli- 1 (whole)
9. Cardamom- 1
10. Cloves- 2
11. Coriander powder- 1/2 tsp
12. Garam masala- 1/2 tsp
13. Turmeric powder- 1/2 tsp
14. Salt- 1 tsp (as per taste)

Method:

1. In a fry pan, add ghee and as the ghee heats up add asafoetida, cumin seeds.
2. When the seeds starts to crackle, add chopped green chillies and whole dried red chilli.
3. Now add Chopped spinach leaves and cook on slow flame for 5 minutes.
   
   
   
4. In the mean while, a jar add curd, gram flour and 1 cup water, Mix it well.
5. In the jar add coriander powder, garam masala, a little salt, cardamom, cloves, turmeric powder and again mix it well.
   
6. Add the gram flour-curd mixture to pan of spinach leaves.
7. Mix it well and cook it for next 10 minutes on medium flame and again next 10 minutes on slow flame.
8. Here is Palak Kadhi Ready to serve with Rice, Roti.

Methi Paneer Recipe

Ingredients:

1. Paneer- 200 grams
2. Green peas- 150 grams
3. Kasturi Methi- 1 tblespn
4. Cashewnut powder- 4 tsp
5. Milk- 1 cup
6. Ginger- 1/2 inch grated
7. 2 green chillies grinded
8. Onion- 2 grinded
9. Tomato - 2 grinded
10. Jeera- 2 tsp
11. Turmeric powder- 1 tsp
12. Salt- 1/2 tsp
13. Coriander powder- 1 tsp
14. Garam Masala powder- 1/2 tsp
15. Oil- 4 tsp
16. 1/2 cup water

Method:

1. In a pan add oil, as the oil heats up add cumin seeds and when the cumin seeds startd crackling, add ginger, chilli, onion paste and cook it till the paste turns light golden.
2. Now add tomato paste, peas and cook it again for 10 min at medium flame.
3. Now add cashewnut powder and milk and cook it again for 5  ins
4. turn the flame slow add all spices and mix well
5. Add kasturi methi, water and cubes of paneer.
6. As the curry starts to boil here ur tasty veg ready to serve with chappati, bread or naan 

Braised Cauliflower with Paneer

Ingredients:

1. 1 head of cauliflower, cored and cut into 1-inch florets- 200 grams
2. 2 tbsp grated ginger
3. 2 garlic cloves, minced
4. 1 tsp toasted sesame oil
5. 1 1/2 tbsp vegetable oil
6. 1/4 cup water
7. 2 tbsp soy sauce
8. 2 tbsp rice vinegar
9. 50 grams of peas
10. 150 grams of paneer
11. pepper, to taste

Method:

Cutting Cauliflower for Roasting:

1. After trimming away any leaves and cutting stem flush with bottom of head, carefully slice into 8 equal wedges, keeping core and florets intact.

Cutting Cauliflower into Florets:

1. Pull off any leaves, then cut out core of cauliflower using paring knife. 
2. Separate florets from inner stem using tip of knife. 
3. Cut larger florets into smaller pieces by slicing through stem end. 
4. Makes 4-6 servings.

Final Step recipe:

1. Combine ginger, garlic, and sesame oil in bowl.
2. Heat vegetable oil in 12-inch nonstick skillet over medium-high heat until just smoking.
3. Add cauliflower and cook, stirring occasionally, until beginning to brown, 6 to 7 minutes.
4. Clear center of skillet, add ginger mixture, and cook, mashing mixture into skillet, until fragrant, about 30 seconds. Stir ginger mixture into cauliflower.
5. Reduce heat to low and add water, soy sauce, vinegar, and sherry.
6. Cover and cook until florets are crisp-tender, 4 to 5 minutes.
7. Off heat, stir in scallions and season with pepper to taste.
8. Transfer to platter and serve with Bread.

Source: Dr Ozz Show

Matar Paneer Recipe

Ingredients:

1. Paneer- 200 grams (cubes)
2. Peas- 100 grams
3. Onion- 2 medium sized chopped
4. Tomato- 1 1/2 (in paste form)
5. Cashew Nuts powdered- 2 spoon
6. Cumin seeds- 1 tsp
7. Turmeric Powder- 1 tsp
8. Chilli powder- 1/2 tsp
9. Coriander Powder- 1 tsp
10. Garam Masala- 1/4 tsp
11. Honey- 1 tsp
12. Milk-  1/2 cup
13. Coriander Leaves- 2 tsp
14. Oil- 2-3 tsp
15. Salt as per taste

Method:

1. In a pan, add oil as the oil heats up add cumin seeds and when the seeds starts to crackle add chopped onion and cook on medium flame till it turns translucent
2. Now add chilli powder, mix well, add tomato paste, peas, turmeric powder and cook it for next 10 minutes on slow till peas gets cook
   
   
   
   
   
3. Now turn the flame to medium and add coriander powder, mix well
4. Now add cashew nut powder, milk and cook it again for 5 minutes
5. Add garam masala, honey, salt and mix well
6. Now in the last add paneer cubes and cook it for 5 minutes with covered lid 
7. Switch the gas off and sprinkle coriander leaves
8. Serve The curry with Roti, Bead, Rice

Masoor daal/ मसूर दाल

Ingredients/आवश्यक सामग्री :

1. 1 tsp cinnamon
2. 1 tsp salt
3. 1 cup dry washed masoor lentils 
4. 4 cups water
5. 1/2 cup tomato paste
6. 2 tbsp oil
7. 1 large onion, chopped
8. 4 cloves garlic, minced
9. 1-inch piece fresh ginger root, peeled and minced
10. 1 tbsp garam masala powder 

1. 1 छोटा चमच्च दालचीनी पाउडर 
2. 1 छोटा चमच्च नमक 
3. 1 कप धूलि हुई मसूर दाल 
4. 4 कप पानी 
5. 1/2 कप टमाटर का पेस्ट 
6. 2 बड़ी चमच्च तेल 
7. 1 बड़ा प्याज, बारीक कटा हुआ 
8. 4 लहसुन की काली, बरीक कटी हुई 
9. 1 इंच अदरक, बारीक कटा हुआ 
10. 1 चमच्च गरम मसाला पाउडर 

Method:

1. Heat the oil in a large saucepan over medium heat. Add  onion, garlic and ginger and cook until vegetables are softened.
2. Stir in the garam masala powder, cinnamon and salt and cook for a few more minutes.
3. Add the lentils, water and tomato paste and mix well. Bring to a gentle boil, reduce heat and then simmer covered for 30 minutes or until lentils are cooked. 
4. Remove from the heat and serve.

1. एक कढ़ाई में मध्यम गैस पे तेल गरम करे, उसमे कटा हुआ प्याज, लहसुन और अदरक मिक्स करे और प्याज के पकने तक सेके 
2. अब इसमें गरम मसाला, दालचीनी पाउडर, नमक डाले और २ मिनट तक मिक्स करते हुए पकए. 
3. अब इसमें धूलि हुई मसूर दाल, पानी, टमाटर का पेस्ट डाले, और उबले,
4. गैस को स्लो कर दें और 30 मिनट तक ढक कर पकाये, या जब तक दाल न पाक जाये तब तक पकाये 
5. अब गैस बंद कर दें और रोटी या चावल के साथ परोसे 

Butter Paneer Masala with Coconut milk

Ingredients:

1. Paneer- 250 grams
2. Coconut oil- 4 tsp
3. Onion turned into paste- 1
4. Tomato blended- 2
5. Ginger-garlic paste- 1 tsp
6. cumin seeds powder- 1 tsp
7. coriander powder- 1 tsp
8. paprika- 1 tsp
9. Coconut milk- 1 cup
10. garam masala- 1 tsp
11. Salt- as per taste
12. coriander leaves- 1/4 cup chopped
13. Almonds in powdered form- 1/2 cup

Method:

1. In a kadhai/pan add oil, as the oil heats up add onion, when the colour of onion turns transparent, add ginger-garlic paste.
2. Now add tomato paste, cumin seeds powder, coriander powder, paprika, salt and cook for 10 minutes
3. Add almonds powder and mix well, cook it for 5 minutes
4. Now add coconut milk and mix and again let it cook for next 10 minutes.
5. Now add garam masala, and add paneer cubes and mix well.
6. Add corainder leaves mix well, let it cook for next 2 minutes and turn off the gas.
7. Here is butter paneer ready to serve with naan, chapati, indian bread

Aloo-Tamatar ki sabzi/ Agra wali aloo ki sabzi

Ingredients:

1. 2 big potatoes, cut in cubes
2. 1 tomato
3. 1 tsp of turmeric powder
4. 1 tsp of coriander powder
5. 1/2 tsp of salt
6. 2 tsp of oil
7. 1 tsp of cumin seeds

Method:

1. In a cooker, add oil on medium flame, as the oil heats up add cumin seeds
2. When the cumin seeds starts to crackle, add potato cubes, toss the cooker
3. Now add turmeric powder, coriander powder, salt and a full tomato
4. Now add 1 cup of water to it and cook it on medium flame till 4 whistles
5. After 4 whistles, let the cooker release its pressure itself.
6. Now open cooker, sieve the tomato so that the skin will get separated and pulp of tomato will automatically sieve in cooker
7. Mix the pulp of tomato 
8. Here is yummy agra wali aloo tamatar ki sabzi ready to serve with paratha, roti, 

हिंदी में रेसिपी के लिए ये लिंक दबाये Agra ale alloo ki sabzi in Hindi

Palak Corns

Ingredients

1. 1 bunch of Spinach
2. 1 onion blended in smooth paste
3. 2 tomato blended in smooth paste
4. 2 chilies blended in smooth paste
5. 1 inch of ginger blended in smooth paste
6. Frozen Corns- 1 1/2 cups
7. Cumin seeds- 1 tsp
8. Turmeric Powder- 1 tsp
9. Coriander powder- 1 tsp
10. Chili Powder- 1/4 tsp
11. Salt- 1 tsp
12. Garam Masala- 1/2 tsp
13. Butter/ Ghee/Oil- 20 grams

Method:

1. Wash leaves of spinach and put the leaves in cooker, add 1/2 tsp of turmeric powder and cook it till 2 whistle with medium flame.
2. After the spinach leaves cools down, blend the leaves to smooth paste. 
   
3. Now In a fry pan, add butter, as the butter warms up add cumin seeds, when the seeds starts to crackle add green chilli paste, ginger paste and saute for 2 minutes, then add paste of onion.
4. Cook the mixture for 5 minute on medium flame then add tomato paste, turmeric powder, coriander powder, salt and corns and cook it for next 10 minutes at medium flame with covered lid.
5. You will notice the colour of mixture changed to little dark brown then add the blended spinach and mix well.
6. Now add garam masala, and cook it for next 7-8 minutes on medium flame with covered lid.
7. Here your yummy Palak Corns is ready to be served with bread, naan, Roti, Chappati. 

Palak Mushroom

Ingredient:

1. 1 bunch of Spinach
2. 1 onion blended in smooth paste
3. 2 tomato blended in smooth paste
4. 2 chilies blended in smooth paste
5. 1 inch of ginger blended in smooth paste
6. Button Mushroom- 150 grams (chopped roughly)
7. Cumin seeds- 1 tsp
8. Turmeric Powder- 1 tsp
9. Coriander powder- 1 tsp
10. Chili Powder- 1/4 tsp
11. Salt- 1 tsp
12. Garam Masala- 1/2 tsp
13. Butter/ Ghee/Oil- 20 grams

Method:

1. Wash leaves of spinach and put the leaves in cooker, add 1/2 tsp of turmeric powder and cook it till 2 whistle with medium flame.
2. After the spinach leaves cools down, blend the leaves to smooth paste
3. Now In a fry pan, add butter, as the butter warms up add cumin seeds, when the seeds starts to crackle add green chilli paste, ginger paste and saute for 2 minutes, then add paste of onion.
4. Cook the mixture for 5 minute on medium flame then add tomato paste, turmeric powder, coriander powder, salt and mushroom and cook it for next 10 minutes at medium flame with covered lid.
5. You will notice the colour of mixture changed to little dark brown then add the blended spinach and mix well.
6. Now add garam masala, and cook it for next 7-8 minutes on medium flame with covered lid.
7. Here your yummy Palak Mushroom is ready to be served with bread, naan, Roti, Chappati. 

All the ingredients are available at www.localbanya.com

Lauki(Bottle Gouad, Dhudhi) ke kofte

Ingredients:

For making Kofte

1. 1 Medium size bottle guard (doodhi, lauki)
2. ¾ cup gram flour
3. ½ tsp salt
4. Oil for deep frying

For making gravy

1. 2 medium size onion grinded in smooth paste
2. 2 medium size tomato grinded in smooth paste
3. 2 green chillies chopped
4. 1 tsp of cumin seeds
5. ½ tsp of coriander powder
6. 1 tsp of turmeric powder
7. ½ tsp of garam masala
8. ½ cup of milk
9. 2 tbsp of cashew-nut powder
10. 2 tbsp of chopped coriander leaves
11. 2 tsp of oil

Method:

1. Grate the guard n add gram flour, salt and keep it aside for 20 minutes.
   
2. Now grind Onion, tomato separately.
3. Now take a Kadhai, or fry pan for making kofte of step 1 batter.
4. Heat the oil, as the Oil warms up start dipping each spoon full of batter in oil and fry it till it turns to golden brown in colour.
   
5. Keep the fried kofte on soaking tissue paper, do the same with the rest of the batter.
6. Now take a separate pan add 2 tsp of oil, as the oil heats up add cumin seeds and when the seeds starts to crackle add chopped green chillies.
7. As the colour of chillies start to change add paste of onion cook onion on low flame for 10 minutes.
8. When the colour of onion starts to change little golden add cashew-nut powder, tomato paste, turmeric powder, coriander powder and again let it cook for next 10 minutes on low flame with closed lid.
9. Now add milk, salt, garam masala and stir well, add fried koftes to the gravy and sprinkle coriander leaves.
10. Here is yummy koftes ready to serve.

South Indian Masala Appa

Ingredients:

1. Rava- 2 cups
2. Curd- 3/4 cup
3. Curry leaves- 10
4. Mustard seeds- 1tsp
5. Chat Masala- 1 tsp
6. Coconut Oil- 2 tsp
7. Eno- 1/4 tsp
8. Salt- 1/4 tsp

Method:

1. In a bowl add rava, curd, 1/2 cup of water, salt and mix well 
2. Now place the appa maker on slow flame and put one drop of oil in each circle.
3. Put the rava mixture in each circle of appa maker and cover the vessel with a lid.
4. Cook each side for 3-4 minutes so that each side turns to golden colour
5. Do the same process with the rest of mixture
6. Now in a fry pan add oil, as the oil warms up, add mustard seeds, curry leaves, as the mustard seeds crackle add appas and mix well then add chat masala and mix well here is the yummy Appa ready to serve with green chutney or peanut chutney

All ingredients are available at localbanya.com

South Indian Sambhar

Time taken-45 minutes

Ingredients:

1. Arhar Daal-1 cup
2. 1 tsp of mustard seeds
3. 7-8 curry leaves
4. Chopped oinion- 2 cups
5. One tomato chopped
6. 1 carrot chopped
7. 5-6 tsp of tamarind paste
8. 1 boiled potato mashed.
9. Turmeric powder- 1 tsp
10. Sambhar Masala- 2 tbsp
11. Coconut oil- 4 spoon

Method:

1. In a cooker, boil arhar daal and keep it aside for cooling, then blend daal to smoothie.
2. In a fry pan, add coconut oil when the oil turns warm, add mustard seeds, curry leaves and leave it till mustard seeds start to crackle, then add onions and cook them till they turn to transparent in colour.
3. Now add chopped carrot, tomato and cook it with covered lid for 5-6 minutes on slow flame.
4. After 5 minutes and check whether carrot is cooked, if not then cook it again for 2-3 minutes if yes then add mashed potatoes, turmeric powder, sambhar masala, and mix well
5. After 2 minutes, add blended daal , tamarind paste, 1 cup of water and salt to the cooking mixture
6. Cook the sambhar for around 5 minutes till it comes to boil.
7. Here your sambhar is ready to serve with idli, dosa, roti, paratha, rice etc

You can buy the ingredients online in India at local banya or big basket 

Shengdana South Indian Chutney

Time taken-15 minutes

Ingredients

1. Peanuts-1 cup
2. Urad daal-1/2 cup
3. 1 cup curd
4. Garlic-4 cloves, chopped
5. 1 chopped green chilli
6. 5-6 curry leaves
7. 1 tsp mustard seeds
8. Coconut Oil- 4 tsp
9. Salt as per taste

Method

1. Roast Peanuts and remove the red cover of peanut and keep aside to cool
2. Roast urad daal and keep aside to cool
3. As urad daal and peanut cools down grind them to powder
4. In bowl add curd and grind powder of urad daal and peanuts.
5. Now take a fry pan, add oil, as the oil heats up add mustard seeds, curry leaves, garlic.
6. When the garlic colour changes to golden, add the curd mixture to fry pan and then add salt, ¼ cup of water, mix well
7. Your instant chutney is ready to serve with dosa, idli, vada, etc

Masala Chana

Chana Curry

Servings- 4

Time taken (preparation)- 10 hrs

(cooking)- 40 minutes

Ingredients:

1. Black Grams 2 bowls
2. Nicely chopped big size Onion- 2
3. Chopped Tomato-2
4. Chopped Green Chillies-4
5. Grated Ginger-25mm
6. Lemon- ½
7. Oil- 2 tsp
8. Coriander Leaves- 2 tsp chopped
9. Hing- ½ small spoon
10. Jeera- 1 tsp
11. Turmeric powder- ½ tsp
12. Garam masala- ½ tsp
13. Salt as per taste 

Method:

1. Soak Black grams in water overnight
2. In a cooker add Oil and let it get warm, now add hing,  jeera
3. When jeera starts to crackle, add ginger and chopped green chillies
4. When Chillies are fried add chopped onions, Tomatoes, soaked black grams, ½ glass of water , Turmeric powder and salt
5. Cover the cooker with its lid and cook at medium flame for 6 whistle
6. After 6 whistles, turn off the gas. Let the pressure get release itself
7. Now add garam masala, squeeze lemon, coriander leaves and mix it well
8. Yummy Masala chana is ready to serve with roti, paratha, naan.