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

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. 

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.