Recipes

Ingredients: For garnishing: Method: Step 1 Saute the spices and cook onion until translucent To prepare this mouth-watering paneer recipe, heat oil in a frying pan. Once the oil is hot enough, add the asafoetida, cumin seeds, mace powder, minced onions and green chillies. Saute the onion until translucent and then add the ginger-garlic paste in it and saute again for 2-3 minutes. If you like the smoky flavour of garlic, stir fry it for some more time and add fresh tomato puree to it. Step 2 Cook the peas first and then add paneer in the masala Stir well and add in the dry masalas except for the garam masala and salt. Mix and saute till the oil start separating from the sides. Next, add peas and paneer. Mix it gently and add water. Adjust the spices and salt to taste. If you want to make the gravy aromatic, add the garam masala in the last step of cooking this recipe. Put the lid on the pan and let it cook. Step 3 Add fresh cream and cook for 2-3 minutes Once the gravy starts boiling, add fresh cream. Now add garam masala and stir well. Step 4 Garnish and serve Garnish with fresh coriander leaves and serve hot with Chapati, Butter/Tandoori Roti, Jeera rice or Veg pulao! Do try this easy recipe, rate it and leave your comments in the section below.

Ingredients: For dough: Method: Step 1 Prepare the filling To make delicious Aloo Parathas, boil the potatoes at least a few hours before you plan to make the parathas and mash them in a large bowl and cover and refrigerate. Take them out from the fridge and add chopped onions, coriander leaves, salt, garam masala powder, and red chilli powder. Mix well so that no lumps remain. Ensure that you have finely chopped the onions or the filling will fall out. Step 2 Knead a soft dough and roll a chapati and fill with the stuffing Put wheat flour in a large mixing bowl. Add water gradually and knead into a soft dough. Make small-medium balls of the dough and roll them out into 3 to 4-inch circles. Add a spoonful of potato filling in the center. Gradually press the rolling pin on all sides while making the parathas. Be very careful to apply pressure evenly. It is very important to ensure that your potato mixture is mashed well and not lumpy or you will never be able to make perfect parathas. Seal the dough and round it with your fingers. Now, roll them with a rolling pin into round parathas. Apply the pressure very evenly and gently on all sides. Press very lightly so that the mixture does not come out. Step 3 Pan fry the Aloo Paratha Heat an iron tawa and roast the parathas, cooking them on both sides with a spoonful of ghee. If you want to use less ghee on the parathas, first roast them on both sides on low flame and when they are slightly crispy, apply ghee with a kitchen brush on both sides. You must keep the flame low. Step 4 Serve hot with curd, pickle and chutney Serve piping hot parathas with chilled yoghurt or pickle.

Ingredients: Tempering: Method:

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Pressure cooking the beans: For spinach paste and tomato puree: For chana palak recipe: Method: Cooking chickpeas: Preparation: Making chole palak recipe:

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Ingredients: Method: Soak the saffron in a little warm water and set it aside. Blanch almonds and chop them finely. Set them aside too. Heat ghee in a frying pan and roast semolina till its golden brown. Add milk, sugar and Handi green cardamom powder. Stir it constantly till it thickens. Add saffron and let it cool. Garnish with chopped almonds and serve cold.

Ingredients for the meatballs For the gravy Method: Step 1 First, you need your eggs prepped. Put 8 eggs into a saucer and add water. Bring the water to a boil and then boil your eggs rapidly for 6 minutes. This will make your eggs soft boiled, which is something we want. Step 2 Take a dry non-stick pan and add the cumin seeds. Roast them on high heat till the cumin releases smoke. Set aside. Do the same with the coriander seeds, black cardamom and cinnamon. Step 3 Grind all the whole spices into a powder. Step 4 Combine all the ingredients for the meatballs (except the eggs) in a bowl and mix with your hands till the spices are well distributed. Step 5 To form the nargisi kofta, take a medium sized chunk of the meat and spread it over your palm. Take your egg, place it in the middle and then using both hands spread the mince around the egg. Try to make sure there are no cracks in the meat. You will find it helpful to oil your hands before handling the meatballs. Step 6 Once the meatballs are ready, heat a small amount of oil in a pan and add the koftas. Fry them very lightly, just until the outsides of the koftas are no longer pink and they begin to hold their shape. Our goal isn’t to cook the koftas, but to just make them a bit sturdier. Step 7 On to the masala: Start by taking your onion and garlic and adding it to a pot or pan with oil in it. Saute it till dark brown Step 8 Transfer your onions and garlic to a processor and pulse till smooth. Return back. Step 9 Add your yogurt and all the spices to the onions and saute everything, drying out some of the moisture from the onions and yogurt. You are aiming for a thick, dry mixture. Step 10 At this point, you can add the water for your shorba. Add as much (or as little) as you like, though less than 3 cups are not recommended. (Remember, you can top it up again later). Bring this water to a boil Step 11 Add the koftas to the pan. Turn the heat to low, cover the pan and allow the koftas to cook for 25 minutes, checking every so often and turning the koftas here and there, so they have ample time to soak in the masala. Step 12 Serve warm with Handi rice or roti!

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