Tasty Recipes

• Mix all pakora ingredients except oil and add about ½ cup of water. Mix well.
• Heat oil in a Kadhai and deep fry vegetable and gram flour mixture after making into small balls. Fry till pakoras are golden brown.
• Beat Curd/Yogurt and mix gram flour in it. Blend thoroughly so as to ensure that there are no lumps. Add turmeric powder, salt and 3 cups of water.
• Heat oil in a Kadhai. Add fenugreek seeds and dry red chili. Stir fry for half minute. Add Gram flour and Yogurt mixture. Bring it to a boil and simmer on a slow fire for about 15 minutes. Stir occasionally.
• Add red chili powder and fried pakoras and again simmer the punjabi kadi for about 5 minutes.
• Serve punjabi kadhi hot with steamed rice.

Ingredients:

14oz block - paneer (home-made or store bought), cubed
5 sprigs - cilantro, finely chopped for garnishing
2 - onions, small, finely copped
1, 8oz can - tomato sauce
3 cloves - garlic, finely chopped
1 tbsp - ginger, grated
green chili to taste, finely chopped
2 tsp - cumin powder
2 tsp - coriander powder
2 tsp - garam masala
¾ cup - cashew pieces
1 cup - milk
1 1/2 cup - water
1 tbsp - sugar
salt to taste
3 tbsp - oil

Method:

1. Soak cashews in milk for about 15 min or until ready to use.
2. Heat 2 tbsp Oil in a medium size non-stick wok on medium to high heat.
3. Add Onions and fry until they start to dry out.
4. Add Ginger, Garlic and Green Chili and cook for 2 to 3 minutes.
5. Add Tomato Sauce, stir well and cook until oil separates..
6. While Onions/Tomato Sauce is cooking, blend soaked Cashews and Milk in a blender until smooth.
7. Once Onion/Tomato mixture is ready, add Cumin Powder, Coriander Powder and GaramMasala - mix well.
8. Add Cashew and Milk mixture and mix well. There should be no lumps in the gravy.
9. Add Water, Salt and Sugar and bring to boil.
10. While waiting for the gravy to boil, saute cubed Paneer in 1 tbsp oil, on medium to high heat in a non-stick pan.
11. Once Paneer is light gold/brown in color, take it out on a paper towel to drain excess oil.
12. Once gravy comes to a boil, add in Paneer and mix.
13. Garnish with fresh cilantro or with additional broken cashews.

Serves:6

Ingredients :

5 potatoes
2 tsp deghi mirch
2 tsp saunf powder
½ tsp sund powder
½ tsp garam masala
2 to 3 lavang
2 badi elaichi
1 small stick dalchini
1 choti elaichi
Oil
Salt to taste

Method :

Ingredients :

For the filling :
½ cup channa dhall
500 gms panner
5 red chilli
2 tsp chaat masala
1 piece ginger
6 green chilli

For the tikki :
4 potatoes
¼ tsp corn flour

Method :

Heat oil in pan.Add ginger and green chillies and fry for minute.
Now add channa dhall, salt, red chilli and chat masala.
Fry till dhall is done well.
Add the panner and mix well.
Now take one and half tbsp of potatoes in the palm and flatten it
Stuff with ½ tsp of filling into it.
Make it into the shape of tikkis and toss it on corn flour
Shallow fry it till crisp and brown.

Ingredients :
½ kg capsicum
1 cup coconut gratings
10 roasted red chillies
Tamarind lump
½ tsp fenugreek seeds
2 tsp coriander seeds
4 tbsp oil
1 small piece gur
2 onions
½ tsp mustard seeds
1 sprig curry leaves
Salt to taste