Gobi Manchurian

Ingredients
Cauliflower 1 medium sized
Maida/all-purpose flour 3 tbsp
Cornflour 3 tbsp
Pepper 1/4 tsp
Ginger-garlic paste 1 tbsp
Water as needed
Salt to taste
Oil for frying

For sauce
Onion 1 finely chopped
Spring onions 1/4 cup finely chopped
Bell pepper 1/2 cubed
Garlic 1  tbsp finely minced
Ginger 1/2 tbsp finely sliced
Green chillis 2 finely chopped
Soya sauce 2 tsp
Chilli sauce 1 tbsp
Vinegar 2 tsp
Tomato sauce 3 tbsp
Sugar 1/2 tsp
Salt to taste
Oil 1 1/2 tbsp
Cilantro 1 tbsp finely chopped

Method
Cut the cauliflowerinto florets.
Place in salted hot water for 10-12 mts.Drain completely
In a bowl combine maida, cornflour, pepper, salt, ginger-garlic paste and water to make a thick paste.
Dip the washed and drained florets into the batter such that its well coated.
Heat oil for deep frying in a heavy bottomed vessel.
Place each floret that is well coated with the batter into the hot oil.
Do not crowd the vessel.
Reduce flame and deep fry till the gobi is almost cooked.
Increase the flame towards the end of the cooking process and fry the gobi till it turns golden brown.
Remove onto absorbent paper and keep aside.

Heat oil in a large wok
Add the chopped garlic and stir fry for a few seconds.
Add the green chillis and ginger and stir fry on high for a few seconds.
Add onions and the whites of spring onions and stir fry on high for 3-4 mts, constantly tossing them.
Add the bell peper and stir fry for another 3 mts. They should retain their crunch.
Reduce to medium heat and add sugar, soya sauce, tomato ketchup, chilli sauce and vinegar.
Combine well and cook for 2 mts.
Add 3-4 tbsps of water and cook for 2 mts.
Add the deep fried gobhi and combine. Toss on high flame for 1-2 mts.
Turn off heat. Garnish with the chopped spring onion greens and cilantro

Paneer Pasanda

Ingredients
For the Paneer Cutlet
Paneer 250 gms
Maida 2 tbsp
Green chillies 2 chopped
Pepper 1/2 tsp
Salt to taste
Oil for frying

For coating
Maida 2 tbsp
Water as needed
Bread 3 slices

For the Gravy
Onions 2 sliced
Cashewnuts 10
Ginger 1 inch piece
Garlic 5 cloves
Yogurt 1/2 cup
Red chilli powder 1 tsp
Garam masala 1/2 tsp
Sugar 1/2 tsp
Oil 2 tbsp
Salt to taste
Cilantro for garnishing

Method
Crumble the paneer
In a bowl mix paneer, maida, green chilli, salt and  pepper
Make small cutlets of oblong shape
Make a thick paste out of maida and water and dip the cutlets in the maida.
Grind the bread slices to get fresh crumbs
Then coat the cutlets with bread crumbs and arrange in a plate.
Deep fry the cutlets till golden brown

Heat oil in a pan. Fry cashewnuts till brown and keep aside
Add ginger, garlic and onions and fry till golden brown.
Add little salt
Cool and grind to a smooth paste with a little water.
Heat oil in a pan and fry the ground paste for 5 mins in medium flame.
Adjust salt
Add garam masala and red chilli powder and fry until oil separates.
Add well beaten curd and mix well.
Cook until oil separates from the gravy.
Add another 3/4 cup of water and bring to boil.
Arrange the prepared cutlets in a bowl and pour the hot gravy over the cutlets.
Garnish with chopped cilantro
Serve hot

Moong Dal Fritters

Ingredients
Moong dal 1 cup
Onion 1 chopped
Green chillies 2 finely chopped
Ginger 1 tsp finely grated
Garlic 1 tsp finely grated
Baking soda 1/8 tsp
Asafoetida 1/8 tsp
Coriander seeds 1 tsp coarsely grounded
Black peppercorns 1/2 tsp coarsely grounded
Fennel seeds 1 tsp coarsely grounded
Red chilli powder to taste
Salt to taste
Cilantro finely chopped
Oil 1 tbsp(hot) + for frying

Method
Wash and soak moong dal for 4 hours
Grind dal coarsely using very little water.
Add all the ingredients to the dal batter
Beat the batter for 3 mins to make the batter light.
Heat the oil in a frying pan
Place about 1 tbsp of batter into the oil.
Fry the vada in small batches.
Fry vadas until golden-brown all around.
Moong Dal Fritters should be crispy from outside and should be soft inside.
Serve hot with chutney

Tandoori Aloo

Ingredients
Baby Potatoes 15
Hung Curd 3/4 Cup
Besan 1 tbsp
Ginger Garlic Paste 1/2 tsp
Lemon Juice 1/2 tsp
Tandoori Masala 3/4 tsp
Chaat Masala 1/2 tsp
Red chilli powder 1/2 tsp
Turmeric powder 1/4 tsp
Kasuri Methi 1/2 tsp
Ajwain 1/2 tsp
Oil 1 tbsp + for grilling
Salt to taste
Red Chilli Flakes to taste

Method
Boil the potatoes till partly cooked
Peel off the skin and prick them with a fork
Mix all ingredients for marinate and add the boiled potatoes
Keep refrigerated for 3 hours.
Heat a non stick tawa. Sprikle some oil
Grill the marinated potatoes till golden brown from all the sides
Alternatively you can bake them for 15 mins in the oven
Serve hot with green chutney
Sprinkle some chaat masala and lemon juice over the tandoori aloo
Enjoy!!!!

Paneer Kofta Curry

Ingredients
Paneer Kofta
2 cups grated Paneer
1 Potato boiled and peeled
1/4 cup Cashew Nuts
1/2 tsp Garam masala
1/4 tsp Chat masala
1/2 tsp Red Chilli powder
1/2 tsp finely chopped Green Chilli
1/2 tsp grated Ginger
1/2 tsp Coriander powder
Salt to taste
Coriander Leaves
10 Raisins
2 tbsp Corn Flour

Kofta Curry
2 Big Onions
2 Tomatoes
3 tbsp Cashew Nuts
2 tbsp Oil
1/2 tsp Red Chilli powder
1/2 tsp Garam Masala
1/2 tsp Coriander powder
1/2 tsp Turmeric powder
1 tbsp Sugar
1/2 tsp Cumin powder
1 Green Chilli
1 tbsp Ginger garlic paste
Cilantro
Heavy Cream

Method:
For Kofta
Take grated paneer in a mixing bowl.
Add grated boiled potato, green chillies, red chilli powder, garam masala, chat masala, grated ginger, coriander powder, salt, coriander leaves, corn flour and mix it really well.
Make small golf size balls and stuff some raising and cashews in it.
Deep fry until golden brown.

For Curry
Heat 1 tbsp oil. Fry cashews till light brown. Add sliced onion and cook until onions turn brown
Add green chillies, tomato and cook till mushy. Blend well in mixer
Heat 2 tbsp oil, add onion tomato puree and cook for few mts.
Add ginger garlic paste and cook till raw smell goes away
Add turmeric powder, garam masala, red chilli powder, coriander powder, cumin powder, mix and cook for 5 to 7 mts over medium heat.
Add water, stir, add salt, sugar, mix well and cook for 5 mts.
Add heavy cream and mix well
Add paneer kofta, mix, cover and cook for 5 mins
Garnish with cilantro

Paneer Tikka Masala

Ingredients
For Tikka
Paneer 200 gms
Hung curd 3 tbsp
Red chilli powder 1/2 tsp
Turmeric powder 1/8 tsp
Chat masala 1/2 tsp
Crushed black pepper 1/2 tsp
Tandoori masala powder 1 tsp
Ginger garlic paste 1/2 tsp
Kasoori methi crushed 1/2 tsp
Lemon juice from 1/2 of a lemon
Ajwain 1 tsp
Salt to taste
Bell pepper green, red, orange cubed 1 cup
Onion cubed 1
Tomato cubed deseeded 1
Oil 1 tbsp + for grilling

For the gravy
Oil 2 tbsp
Cumin seeds 1 tsp
Finely chopped onion 1 big
Tomato puree 1 cup
Turmeric powder a pinch
Ginger garlic paste 1 tsp
Coriander powder 1 tsp
Cumin powder 1/2 tsp
Red Chilli powder 1/2 tsp
Tandoori masala 1/2 tsp
Cream 1/4 cup
Cilantro

Method
Thaw the paneer and cut them into cubes
Mix curd,all the powders, ginger garlic paste, kasoori methi, lemon juice, salt, ajwain and a tblsp of oil to marinate the paneer pieces.
Marinate the paneer pieces make sure you coat each and every piece.
Also add the bell pepper, onion and tomato and marinate them. Mix well
Keep refrigerated atleast for 2 hours.
Heat a non stick tawa. Sprikle some oil
Grill the marinated paneer, bell pepper, onion and tomato separately both sides till light brown.
Keep it aside.
Alternatively you can bake them for 15 mins in the oven
Serve hot with green chutney
Sprinkle some chaat masala and lemon juice over the paneer tikka

For the Gravy
Heat oil in a pan
Add cumin seeds when it splutters add onions and saute till golden brown colour.
Add ginger garlic paste, turmeric powder and cook for a further few minutes.
Add tomato puree, coriander powder, cumin powder and chilli powder, tandoori masala and needed salt and cook till the mixture oozes out oil.
Add a cup of water, bring it to boil
Add the grilled paneer, capsicum, onion, tomato and cook on low flame for 5 mins
Switch off the flame, stir in cream and garnish with cilantro
Serve hot

Paneer Jalfrezi

Ingredients
Paneer 250 gms
Bell pepper (Green, red, orange) 1/2 each
Beans 7
Tomato 1
Carrot 1
Tomato puree 3 tblsp
Tomato ketchup 1 tblsp
Ginger garlic paste 1 tsp
Red chilli powder 3/4 tsp
Tandoori masala 1/2 tsp
Coriander powder 1 tsp
Kasoori methi 1/4 tsp
Lemon juice 3/4 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Salt to taste
Oil 3 tbsp
Cilantro

Method
Cut paneer into thin strips
Cut onion into thin strips
Cut carrots into diagonal slices and beans too
Deseed the tomato and cut it into thin strips
Heat pan with oil
Add cumin and mustard seeds.
Add onions and saute till light brown
Add ginger garlic paste and fry for a min
Add pepper and stir fry for few mins
Add the tomato puree, tomato ketchup, tandoori masala, red chilli, coriander powder, kasoori methi and salt.
Fry for 2 minutes till the masala gets cooked
Now add the cut carrot and beans and fry for a minute.
Add 1/4 cup water and cook covered for 4 – 5 minutes.
The veggies should get cooked as well as it should be crunchy.
Add tomato and stir well.
Lastly add Paneer and toss well in high flame.
Cook for 2 minutes until the curry turns shiny.
Add lemon juice and give a toss.
Garnish with cilantro
Serve hot with parathas

Chhole

Ingredients
Chickpeas (kabuli chana) soaked overnight 1 1/2 cups
Tea bags 3
Onions 2
Tomato puree 1 cup
Green chillies 3
Ginger paste 1 tbsp
Garlic paste 1 tbsp
Cardamom 4
Cloves 4
Bay leaf – 2
Cinnamon stick 2
Salt to taste
Red chilli powder 1 tsp
Chana masala 1 1/2 tbsp
Dry mango powder (amchur) 1/2 tsp
Cumin seeds 1 tsp
Cumin powder 1 tsp
Oil 3 tbsp
Cilantro chopped

For Tempering
Ghee 2 tbsp
Ajwain 1/2 tsp
Ginger thin long strips 4
Green chillies slit & deseeded 2

Method
Transfer the Chana and the water it has been soaking in into the pressure cooker.
Add tea bags and salt
Close pressure cooker and allow it to whistle thrice, lower heat and cook for another 20 min.
Once done, allow the pressure to go down and then open.
Remove the tea bags. Separate the water and the chana, do not discard the water.
Heat oil in a iron kadai. Add cumin seeds and sauté till it changes colour.
Add cloves, cardamom, bay leaf, cinnamon.
Add onion paste, green chillies and sauté till golden. Add ginger paste, garlic paste, red chilli powder, chana masala, cumin powder and continue to sauté.
Add tomato puree and salt and cook till the till the oil leaves the masala.
Add boiled chana and some cooking liquour and mix.
Add amchur powder.
Lower the heat and simmer for about fifteen mins on low heat.
Meanwhile heat ghee in a pan. Add ajwain, ginger strips, slit green chillies and toss.
Add to the chana and mix well.
Garnish with onion rings and cilantro
Serve hot with puris, bhaturas or naan.

Cooking Time - 30 mins
Servings - 4

Gatte Ki Subzi

Ingredients
For the Gatte
Besan/Chickpea Flour 1 cup
Yogurt 1/4 cup
Oil 1/8 cup
Red chilli powder 1/2 tsp
Ajwain 1/2 tsp
Salt to taste

For the Gravy
Onion 1 finely chopped
Green chillies 2 chopped
Ginger 1 inch piece grated
Curry leaves 5
Cumin seeds 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1 tsp
Amchur/dry Mango Powder 1/2 tsp
Garam Masala 1/2 tsp
Hing a pinch
Salt to taste
Oil 2 tsp
Cilantro finely chopped

Method
For the Gatte
In a bowl add besan, red chilli powder, ajwain and salt
Add oil and mix well
Add yogurt little by little and make a firm dough
Be careful as besan tends to get sticky.
Take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape
Repeat the same with all the balls
In a pot add water and bring it to a boil
Place all the rolled gatte in the boiling water
They should be fully merged in water.
It should take about 10-15 mins
Check by inserting a knife in one of the rolled gatte and make sure the knife comes out clean.
Once all are done, drain the gatte rolls out of water.
Do not throw the water as it can be used for the gravy.
Cut about 1/2  inch thick gatte
Keep aside

For the Gravy
Heat oil in a pan.
Add cumin seeds and hing
Once they splutter add green chillies, curry leaves and ginger
Stir fry for a minute
Add chopped onions and salt
Saute the onions till they turn translucent
Add all the spices - turmeric, coriander, red chilli powder, amchur, garam masala
Now add the gatte pieces and mix well
Cook for 2 mins and add enough water to make a gravy
Cover and cook for few mins
Garnish with cilantro
Serve hot with parathas

Cooking Time - 40 mins
Servings - 3

Veg Manchurian

Ingredients
For the manchurian balls
Cabbage 1 cup finely shredded
Carrot 1/2 cup finely shredded
Beans 5 finely chopped
Cauliflower 1/4 cup finely shredded
Capsicum 1/4 cup finely chopped
Spring onions 2 finely chopped
Salt to taste
Black pepper to taste
All purpose flour 4 tbsp or as needed
Cornstarch  2 tbsp
Ginger paste 1 tsp
Garlic 4 cloves finely chopped
Green chillies 2 chopped
Soy sauce 2 tsp
Oil for deep frying

For the sauce
Onion 1/2 cup chopped
Spring onions 4 chopped
Green chillies 2 chopped
Ginger 1 inch piece grated
Garlic 4 cloves finely chopped
Salt to taste
Black pepper powder to taste
Sugar 1 tsp
Soy sauce 3 tbsp
Red chilli sauce 2 tsp or to taste
Tomato ketchup 2 tbsp
Cornstarch 3 tsp
Vegetable stock 2 cups or as needed
Water as needed

Method
For the manchurian balls
Squeeze out the excess water from cabbage and carrot and add to a mixing bowl.
Add beans, cauliflower, spring onions, capsicum, salt, pepper, all-purpose flour, cornstarch, green chillies, garlic, ginger and soy sauce
Mix well. Make small balls of the mixture.
Heat oil in kadhai and deep fry the balls till golden brown on all sides
Remove from oil and drain on paper towel. Set aside.

For the sauce
Heat oil in a pan on medium heat.
Add ginger, garlic and green chillies
Fry for a minute
Add onions, sping onions and stir fry for a minute
In a separate bowl mix cornstarch with water till there are no lumps and add to the above mixture
Add soy sauce, red chilli sauce and tomato ketchup. Saute for a minute
Add sugar and vegetable stock
Adjust salt and pepper
Bring the mixture to a boil and allow it to thicken to desired consistency
Add the fried balls and cook for a min
Garnish with green onions
Serve hot with fried rice or noodles.

Cooking Time - 30 mins
Servings - 5

Paneer Bhurji

Ingredients
Paneer 250 gms
Onions 2 finely chopped
Tomatoes 2 chopped
Green chillies 2 chopped
Ginger paste 1 tsp
Garlic paste 1 tsp
Cumin seeds 1/2 tsp
Garam masala 1/2 tsp
Red chilli powder 1/2 tsp
Chat masala 1/2 tsp
Cumin powder 1/2 tsp
Turmeric powder 1/4 tsp
Coriander powder 1 tsp
Oil  2 tbsp
Salt to taste
Cilantro finely chopped

Method
Grate or crumble the paneer
Heat oil in a pan. Add cumin seeds
Once they sizzle add onions, turmeric powder, green chillies, ginger and garlic paste
Saute till the onions are translucent.
Add tomatoes and cook till they become soft
Add all the spices..cumin powder, garam masala, coriander powder, red chili powder, chat masala and salt. Mix well.
Add crumbled paneer and mix well.
Paneer should be well coated with the masala.
Cover and cook for 4 mins.
Garnish with cilantro and serve hot with naan or parathas

Cooking Time - 20 mins
Servings - 4

Paneer Frankie

Ingredients
Paneer 100 gms grated
Potatoes 2 boiled and mashed
Turmeric powder 1/4 tsp
Red chilli powder 1/2 tsp
Roasted cumin powder 1 tsp
Dry mango powder (amchur) 1/2 tsp
Chaat masala 1/2 tsp
Lemon juice 1 tbsp
Fresh cilantro chopped
Salt to taste
Oil for deep-frying

For maida rotis
Maida 1 cup
Oil 1 tsp
Salt to taste
Water for kneading

Salad
Cabbage 1/2 cup shredded
Cucumber 1 chopped
Onion 1 chopped
Carrot 1 grated
Salt to taste
Chaat masala 1/2 tsp
Roasted cumin powder 1/2 tsp

Method
In a bowl take paneer, potatoes, salt, lemon juice, turmeric powder, red chilli powder, roasted cumin powder, dried mango powder, cilantro and chaat masala.
Mix well. Shape this mixture into even sized long kababs.
Heat little oil in a non stick pan and cook these kababs in it.
Keep turning them from time to time.
When the kababs are fully done remove them onto a plate

For maida rotis
Combine all the ingredients and knead into soft dough.
Divide the dough into five equal portions.
Roll out each portion into a thin chapati.
Heat a tawa and cook each chapati lightly on both sides. Set aside.

In a bowl add cabbage, carrot, onion and cucumber
Add salt, roasted cumin powder and chaat masala and mix well
Place a kabab on each maida roti and put some salad over it.
Roll them up and serve immediately.

Cooking Time - 30 mins
Servings - 3

Pasta

Ingredients
Pasta 8 oz (approx 250 g)
Onion 1 sliced
Tomato 1 chopped
Green pepper 1/2 sliced
Red pepper 1/2 sliced
Garlic 3 cloves chopped
Italian Seasoning 1/2 tsp
Crushed Chilli flakes to taste
Pasta Sauce 3 tbsp
Oil 3 tsp
Salt to taste
Lemon Juice to taste
Fresh Basil for garnishing
Shredded Cheese for garnishing

Method
Boil the pasta with water and salt and cook them as per package directions AL Dante.
Once cooked, drain and keep aside.
Heat oil in a pan. Add garlic and stir for few seconds
Add the Italian seasoning by rubbing it between your palms.
Add crushed red chilli flakes to taste. Cook for 30 seconds.
Add onions and allow them to cook for a minute.
Add green and red pepper and mix well.
Increase the flame to high and cook for a couple of minutes.
Add salt and chopped tomatoes and cook for 2 mins
Add pasta sauce and mix well
Add the boiled pasta and start mixing again.
Also add in the lemon juice and cook till the pasta is heated all the way through.
Garnish with torn up basil leaves & shredded cheese.
Serve hot

Cooking Time - 30 mins
Servings - 3

Paneer Rolls

Ingredients
Puff Pastry sheets 1 package
Paneer 7 oz
Oil 1 tbsp
Garam masala 1/4 tsp
Chat masala 1/2 tsp
Turmeric powder 1/4 tsp
Red chilli powder 1/4 tsp
Cumin powder 1/4 tsp
Dry mango powder/amchoor 1/4 tsp
Salt to taste
Cilantro finely chopped
Maida for dusting

Method
Pull out a package of Puff Pastry sheets to defrost on the counter for 30 mins
Crumble the paneer in a bowl
Add in the dry spices – turmeric, red chili powder, cumin powder, garam masala,
chat masala, dry mango powder & salt. Mix well
Add the chopped cilantro and mix again.
Heat oil in a pan
Add the paneer and fry for a min
Take off the flame and transfer into another bowl so it cools down faster and is easy to handle.
Meanwhile dust a flat surface with some maida and open the sheet
of puff pastry on it.
Dust a little more maida on top of the sheet and roll out the sheet a little.
Divide the filling and spread them on the 2 sheets
Roll the sheet gently into a roll as tightly as possible while being gentle.
Once you reach the edge dab a little water and firmly press the edge in.
Roll the roll over and gently pinch the edges together.
With a sharp knife cut rounds and place them on a greased tray.
Place them in a preheated oven at 400 degrees F oven about 15 mins
Pull them out once you see them turning brown.
Once out of the oven  allow them to cool for about 5 mins before transferring them.
Enjoy warm.

Cooking Time - 20 mins
Servings - 6

Spicy Cauliflower

Ingredients
Cauliflower 1
Cornflour 2 tbsp
Rice flour 3 tbsp
Ginger paste 1 tsp
Garlic paste 1 tsp
Red chilli powder 1 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala 1 tsp
Chat masala 1/2 tsp
Lemon juice 1 tsp
Salt
Oil for deep frying

For the sauce
Onion 1 cubed
Bell pepper 1 cubed
Tomato sauce 1 tbsp
Red chilli sauce 1 tbsp
Salt to taste
Pepper to taste
Chat masala to taste
Mustard seeds 1/2 tsp
Oil 2 tsp
Cilantro

Method
Clean the cauliflower and cut into small florets
Mix all the ingredients except oil and add very little water to make a paste without lumps
Add the florets to the mixure and mix well so that the florets get coated evenly
Cover and keep aside for 20 mins
Heat oil in a pan
Deep fry the florets until crispy
Drain on a paper towel
Heat oil in another pan
Add mustard seeds. Once they splutter add onions, bell pepper and salt
Saute till the onions turn translucent
Add the fried florets, tomato sauce, chilli sauce, chat masala and pepper
Mix well. Garnish with cilantro
Serve hot.

Cooking Time - 30 mins
Servings - 4