Navratan Korma

Ingredients
Paneer 125 gms
Carrots 2 cubed
Potatoes 2 cubed
Cauliflower 6-8 florets
French beans 5
Green peas 1/2 cup
Tomatoes 2 cubed
Onions 2
Cashewnuts 1/2 cup
Raisins 1 tbsp
Oil 3 tbsp
Cloves 2
Black peppercorns 4
Cinnamon 1 inch stick
Green cardamoms 2
Garlic paste 1 tbsp
Ginger paste 1 tbsp
Yogurt 1/2 cup
Green chillies 2 chopped
Salt to taste
Cumin powder 1/2 tbsp
Coriander powder 1 tbsp
Red chili powder 1 tbsp
Turmeric powder  1/2 tsp
Fresh cream 1/2 cup
Cilantro finely chopped

Method
Boil potatoes, green peas, carrots, cauliflower, french beans in boiling salted water till done and then refresh in cold water. Drain and keep aside.
Heat sufficient oil in a kadai and deep fry half the cashew nuts and raisins until golden. Drain onto an absorbent paper and keep aside.
Heat two tbsp of oil in a kadai. Add cloves, peppercorns, cinnamon and cardamoms .
When they begin to crackle, add remaining cashews, ginger paste, garlic paste, green chillies. Stir for a min
Add onions, salt and turmeric. Cook the onions till golden brown.
Turn off stove and allow mixture to cool.
Grind cooled onion mixture into a fine paste with approx 1/2 cup water
Take the onion paste in a pan and cook until the oil separates. Stir continuously.
Add cumin, coriander and red chili powder.
Add 1/4 cup water to help the dry spices mix well.
Add cubed paneer and mix.
Add tomatoes, stir and cook for 2 mins
Add cream and mix well.
Reduce heat to low and add beaten yogurt slowly while mixing. Allow mixture to come to a boil.
Add cooked vegetables and mix well. Adjust salt.
Add water to get to your desired consistency.
Cook for 5 mins
Add cilantro and mix well.
Garnish with roasted cashews and raisins

Cooking Time - 30 mins
Servings - 4

Dum Aloo

Ingredients
Baby potatoes 15
Tomatoes 3 chopped
Onions 2 chopped
Ginger-garlic paste 1 tbsp
Cumin seeds 1 tsp
Asafoetida a pinch
Whole Red chillies 2
Red chilli powder 1 tsp
Cumin powder 1/2 tsp
Coriander powder 1 tsp
Turmeric powder 1/2 tsp
Garam masala 1/2 tsp
Cloves 3
Cardamom 2
Cinnamon stick 1
Bay leaf 1
Yogurt 1/4 cup
Fennel seed powder (Saunf) 1/2 tsp
Gramflour (besan) roasted 1 tsp
Salt to taste
Oil to deep fry
Mustard oil 2 tbsp
Fresh Cilantro chopped

Method
Par boil the potatoes.Peel and prick potatoes all over with the help of a fork.
Sprinkle little salt on it. Heat sufficient oil in a kadai and deep-fry the potatoes on medium heat till golden brown.
Drain and place on an absorbent paper and keep aside.
Heat mustard oil in a pan. Add cumin seeds, cardamom, cloves, bay leaf, cinnamon and asafoetida
Once the seeds sizzle add onions and sauté till the onion turns light golden. Add ginger-garlic paste and sauté for a minute.
Add tomatoes and sauté for a minute. Add a little water and cook till tomatoes turn pulpy.
Add red chilli powder, cumin powder, coriander powder, turmeric powder and a little water and stir.
Add yogurt, besan and saunf and mix well.
Add fried potatoes and stir to mix well and cook for two mins. Add a little water and salt.
Mix well and simmer for 6- 8 mins.
Add garam masala powder and stir.
Remove from heat and serve hot garnished with cilantro

Cooking Time - 30 mins
Servings - 4

Paneer Makhni

Ingredients
Paneer (Cottage cheese) cubes 250 gms
Red Tomatoes 3 chopped
Onion 1 chopped
Cashewnuts 1/4 cup
Ginger paste 1/2 tsp
Garlic paste 1/2 tsp
Butter 3 tbsp
Oil 2 tsp
Bay leaf 1
Cloves 2
Green Cardamom 2
Cinnamon 1 one-inch stick
Red chilli powder 1/2 tsp
Garam masala 1/4 tsp
Salt to taste
Kasoori methi (fenugreek leaves) 1/2 tsp
Honey 1/2 tsp
Fresh cream 2 tbsp

Method
Heat 1 tsp oil in a pan.
Add broken cashewnuts and saute till light brown color
Add onions and little salt and cook till they become translucent
Add tomatoes and cook for few mins till the tomatoes become soft.
Grind this mixture into a fine paste
Heat butter and 1 tsp oil in a pan.
Add cloves, cardamom, cinnamon stick, bay leaf.
Sauté for a minute.
Add ginger and garlic paste. Cook for a minute.
Add red chilli powder and onion tomato puree
Add salt and cover and cook for 8 mins
Add garam masala and honey and mix well
Add crushed kasoori methi
Add paneer pieces into the gravy
Cook for a few mins and add cream
Serve hot with Naan or Kulcha

Cooking Time - 30 mins
Servings - 3

Receipe Tip
Kasoori methi can be roasted for a min in a pan and rubbed between the palms

Lauki Kofta

Ingredients
For the koftas:
Lauki/doodhi/bottlegourd 1 kg
Gram flour (besan) 1/2 cup
Cashewnuts 1/4 cup
Salt to taste
Red chilli powder 1 tbsp
Cumin Powder – 1/2 tsp
Dry Mango Powder /Amchur – 1/2 tsp
Garam Masala – 1/2 tsp
Onion chopped 1/2
Ginger garlic paste 1/2 tsp
Cilantro finely chopped
Oil to deep fry

For gravy
Tomatoes 3
Onions 2
Ginger paste 1 tsp
Garlic 6 cloves
Green Chilies 2 finely chopped
Turmeric powder 1/2 tsp
Coriander powder 1 tbsp
Cumin powder 1 tsp
Red chilli powder 1/2 tsp
Garam masala powder 1/2 tsp
Salt to taste
Fresh coriander leaves
Oil 4 tbsp
Water 2 cups

Method

Peel and grate the bottle gourd. Mix half tsp salt and keep aside for 20 mins

Squeeze out excess water out of the lauki
Add besan, onions, nuts, garam masala, ginger garlic paste, red chilli powder, coriander leaves, cumin powder, amchur powder, salt and mix
Make small balls for the koftas.
Heat oil in a kadai and deep-fry the koftas until golden brown in colour and crisp from the outside.
Drain and remove onto an absorbent paper.
Heat oil in a pan, add chopped onions and sauté until light golden brown.
Add ginger paste, garlic and green chillies
Add turmeric powder, coriander powder, cumin powder and red chilli powder.
Continue to cook on medium heat for a minute, stirring continuously
Add tomato puree and cook on high heat, stirring continuously till oil begins to separate.
Add two cups of water and bring it to a boil.
Add salt, reduce heat and simmer for 6 mins
Gently add the fried koftas and simmer for another 5 mins
Sprinkle garam masala powder
Garnish with fresh cilantro

Cooking Time : 30 mins
Servings : 4

Sambhar

Ingredients
Toor dal (arhar dal) 1/2 cup
Sambhar onions, peeled 10-12
Tomatoes 2 chopped
Pumpkin, peeled, 1 inch cubes 8 pieces
Carrot 1 chopped
Drumsticks 10 pieces
Turmeric powder 1/4 tsp
Oil 4 tbsp
Asafoetida a pinch
Mustard seeds 1/2 tsp
Whole dry red chillies 4
Curry leaves 10-12
Tamarind pulp 1 tbsp
Sambhar powder 1 1/2 tsp
Salt to taste
Fresh coriander leaves, finely chopped 1/4 cup

Method

Wash and pressure-cook dal in three cups of water with turmeric powder and one tsp oil.

Mash the cooked dal lightly with a wooden spoon.
Boil pumpkin and drumsticks in two cups of water with salt till tender.
Heat remaining oil in a thick-bottomed pan, add asafoetida, mustard seeds, broken red chillies, curry leaves and sambhar onions and sauté.
Add tomatoes and sauté.
Add half a tsp of sambhar masala and sauté for a minute.
Add mashed dal and stir to mix well. Add tamarind pulp to the boiling vegetables and mix.
Add this mixture to the dal mixture, mix well and let it come to a boil.
Add the remaining sambhar masala and mix again. Adjust salt.
Garnish with chopped coriander leaves
Serve hot with idli, dosa, medu vada or steamed rice.

Tip :
You can use different vegetables like okra, eggplant, radish etc

Cooking Time : 30 minutes
Servings : 4

Tadka Dal

Ingredients
Moong dal 1/4 cup
Toovar/arhar dal 1/4 cup
Chana dal 1/4 cup
Red Onion 1 finely chopped
Tomato 1 chopped
Turmeric powder 1/4 tsp
Red chilli powder 1/4 tsp
Coriander powder 1/2 tsp
Cumin powder 1/4 tsp
Garam masala 1/2 tsp
Salt to taste
Oil 3 tsp

For Tadka
Ghee 2 tsp
Cumin seeds 1/4 tsp
Ginger paste 1/4 tsp
Garlic paste 1/4 tsp
Green chillies 2 chopped
Whole red Chilli 1
Curry leaves 6
Mustard seeds 1/4 tsp
Asafoetida
Cilantro chopped

Method

Wash all the dals and soak for 1 hr

Drain soaked dals, add water and salt and pressure-cook for four whistles or until the dals are completely cooked.
Mix them properly with a round ladle.
Heat oil in a pan. Add Asafoetida.
Add onions, salt and turmeric and cook till the onions turn light golden
Add tomatoes and cook till soft
Add cumin powder, coriander powder, garam masala, red chilli powder
Cook for a min
Add the boiled dal and mix well. Add water as needed
Allow the dal to boil for 5 mins.
Remove from flame and keep aside
For the tadka, heat a small pan. Add ghee.
Add mustard seeds and cumin seeds
Once they splutter add garlic, ginger, whole red chilli, green chillies and curry leaves
Cook for 2-3 mins
Pour the tadka over the dal
Garnish with cilantro and serve hot

Cooking Time - 30 mins

Servings - 3

Rava Dhokla

Ingredients:
Rava/sooji/semolina 2 cups
Yogurt  1 cup
Oil 2 tbsp
Ginger 1 tsp
Green Chili 1 finely chopped
Salt to taste
Water 1 cup
Turmeric Powder 1/4 tsp
ENO Fruit Salt  1.5 tsp
Oil

For the Seasoning:
Oil 2 tbsp
Mustard Seeds 1 tsp
Sesame Seeds 2 tsp
Green Chillies 2
Cilantro finely chopped
Grated coconut

Method
In a bowl, add rava, salt and turmeric. Mix well

Add Green Chilies, ginger, curds, oil and mix until there are no lumps
Add in Water and mix until a smooth batter forms and there are no lumps.
Allow the batter to rest for 15-20 mins
In the meantime, prepare a stock pot or tall pressure cooker with 1 1/2 inches of water. Bring it to a boil.
Prepare Dhokla stand plates by lightly spraying oil.
Once the Water comes to a boil, add Eno to the batter and mix well. The batter will foam up.
Pour the batter immediately into the Dhokla plates (filling only half way up) and place Dhokla stand into the stock pot.
Cover the stock pot and cook the Dhokla on medium heat for 15 mins
Switch off stove and remove the Dhokla stand from the stock pot. Let is cool for a few minutes.
For the seasoning, heat Oil in a small pan
Add Mustard Seeds and sesame Seeds and allow them to pop.
Add slit and de-seeded green chilies and let them cook for 30 seconds.
Switch off stove. Pour it over the dhoklas.
Sprinkle chopped cilantro and coconut on the Dhokla
Cut Dhokla into desired square pieces and serve hot with coriander/mint chutney.

Tip :

If using a pressure cooker, do not place the weight or whistle on the cooker.

Cooking Time : 45 mins
Servings : 4

Aloo Sabzi

Ingredients:
4 large potatoes
2 onions chopped
3 tbsp oil
Pinch of asafoetida (Hing)
1/2 tsp coriander seeds
3/4 tsp mustard seeds
1/2 tsp turmeric powder
1 tsp urad dal
3 green chillies finely chopped
2 whole red chillies
1 tsp lemon juice
Curry leaves
Salt to taste
Cilantro

Method

Boil the potatoes

Peel and chop them in small pieces.
Heat the oil in a frying pan on medium high.
Add the coriander seeds, mustard seeds and hing.
As the seeds crack, add turmeric, urad dal. green chililies, red chillies, curry leaves, onions and salt.
Sauté until the onions are golden brown in colour.
Add potatoes and mix well.
Add lemon juice and garnish with cilantro
Serve hot.

Cooking Time : 20 mins
Servings : 4

Lemon Rice

Ingredients
Rice, boiled 1 1/2 cups
Peanuts1/2 cup
Cashewnuts 1/4 cup
Lemon juice 3 tbsp
Ginger paste 1/2 tsp
Green chillies 2 chopped
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Asafoetida a pinch
Chana dal 1 tbsp
Split black gram skinless (dhuli urad dal) 1 tbsp
Curry leaves 10-12
Whole dry red chillies, broken 2
Turmeric powder 1/2 tsp
Salt to taste
Oil 2 tbsp
Cilantro chopped

Method
Heat oil in a kadai.
Add mustard seeds, cumin seeds, hing, broken red chillies
Once they sizzle add chana dal, urad dal and sauté till the dals turn light brown
Add curry leaves, green chillies, ginger, turmeric powder, cashewnuts and peanuts and sauté for a few mins
Add lemon juice and stir well.
Add boiled rice and salt and mix.
Cook on low heat till the rice gets heated through.
Garnish with cilantro
Serve hot with raita and pickle

Cooking Time : 15 mins
Servings : 4

Besan Ladoo

Ingredients
250 gms gram flour (besan)
125 gms Mawa/khoya
125 gms unsalted melted butter (ghee)
200 gms powdered sugar
3 tbsp sliced almonds (badam)
1/2 tsp cardamom powder

Method

Heat the ghee in a large frying pan.

Add besan and mix well.
Roast the besan till it becomes light golden brown in color. 
Stir the mixture continuously with a spatula to prevent burning.
When the color has changed you will also start to smell the sweetness of roasted besan
Add mawa and mix well. After 3 mins add cardamom powder and almonds
Remove the pan from the heat and let the besan cool to a warm temperature.
While the mixture is warm add sugar and mix well
Make ladoos with the mixture by gently pressing it between your palms to form a smooth, round ball.
Leave the ladoos on a plate to cool to room temperature before putting into a covered container.
The ladoos can be stored in an airtight container for 2 weeks.

Cooking Time - 30 mins
Servings - 5

Gajar Ka Halwa

Ingredients
Carrots 3/4 kg
Condensed Milk 1 tin
Milk 5 cups
Sugar (to taste) 2 tbsp
Ghee 2 tsp
Nuts Raisins
Cardamom Powder

Method
Grate carrots
Add to milk and bring to boil
Cook on slow fire, stirring occasionally till milk dries up
Add condensed milk and sugar
Cook on slow fire till dry (about 25 mins), stirring occasionally
Add ghee and cook for another 10 mins
Garnish with nuts, raisins, cardamom powder
Serve hot

Cooking Time : 45-50 mins
Servings 10