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