Paneer makhanwala

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Ingredients:
250 gms firm paneer
2 tbsp. butter
1 tbsp. cream or malai
1 large tomato quartered
1 medium tomato finely chopped
1 small capsicum finely chopped
1/4 cup cabbage shred coarsely
1 slice bread toasted lightly &quartered
1 tbsp. coconut grated
10 cashews
1 tsp. wheat flour
1 stalk curry leaves
1 tbsp. coriander leaves finely chopped
1 tsp. red chilli powder
1/2 tsp. coriander seed powder
1/4 tsp. garam masala powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
2 tbsp. oil
Method:


Grate 2 tbsp. paneer, keep aside for garnishing.
Chop remaining paneer into thick cubes.
Heat one tbsp. oil in a heavy frying pan.
Lightly fry 5 cashews, drain, keep aside.
Add quartered tomato, cabbage, to same oil.
Stirfry till cabbage is limp, stir in toast pieces, take off fire, cool a little.
Wet grind above mixture along with unfried cashews, in a small mixie, using little water.
Heat remaining oil in same pan.
Add chopped capsicum and tomato, stir fry for a minute.
Add all dry masalas, ground paste, flour (dissolved in 1 tbsp. water).
Cook till gravy is thick, add sugar and salt.
Add paneer pieces, fried cashews, butter, cream, mix gently.
Pour into serving dish, garnish with grated paneer, coriander.
Serve hot with rotis, parathas or even soft slices of fresh bread.
Making time: 45 minutes
Makes: 4 servings
Shelflife: Best fresh

Malai Kofta

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Ingredients:
For koftas:
1 cup firm paneer
1 tbsp. malai
2 raw bananas peeled, boiled and mashed
15-20 cashews
10-12 raisins, soaked in cold water for 10 minutes
1 tsp. charoli seeds
2 tbsp plain flour
1 green chilli very finely chopped
1/2 tsp. ginger powder
1/4 tsp. salt
oil to deepfry
For curry:
1/2 cup firm paneer
1/2 cup thick cream or malai
1/4 cup fresh thick curds, beaten
1 tbsp. butter
1/2 cup tomato puree
1/2 cup cabbage finely shred
1/2 cup milk
1 tbsp. oil
1 tbsp. plain flour
1 tsp. charoli
2 cloves
1 cardamom
1" stick cinnamon
2-3 whole peppercorns
3 finely crushed dry red chillies
1/5 tsp. garam masala powder
salt to taste
1/2 tsp. sugar
1 bay leaf, broken into four pieces
1/4 cup finely chopped cabbage

For garnishing:
1/4 cup grated paneer or cheese
4-5 fresh rose petals (optional)

Method:

For koftas:


Squeeze out water from raisins.
Mix raisins, cashews, charoli seeds, malai in a small bowl.
Mix and mash together well, bananas, ginger, chilli, salt, flour and paneer.
Make pingpong sized balls with mashed mixture.
Make a thumb like depression in centre, place a little dryfruit mixture inside.
Reshape ball to cover filling from all sides.
Chill them in fridge for 10-15 minutes.
Deepfry to crisp golden just before required.
For curry:


Grind together paneer and curds. Keep aside.
Dry roast plain flour till very lightly fragrant and pinkish.
Take off fire, keep aside.
Heat oil add dry spices, add cabbage, stir fry till limp.
Add tomato puree, dry masalas, salt, sugar, bring to a boil.
Add curd paneer paste, stir till boil resumes.
Simmer, add roasted flour (dissolve in 1/4 cup water)
Add malai, stir till whiteness dissolves.
Simmer till gravy is thick and bubbly.
15 minutes before serving:


Add koftas to boiling gravy.
Pour into serving dish, garnish with grated paneer and rose petals.
Serve hot with roti, naan, kulchas or even bread.
Note: One may alter both malai and chillies as per taste and calories allowed, to make it as bland or hot as per individual preference.

Making time: 45 minutes
Makes: 5 servings
Shelflife: Before assembling 1 day refrigerated
After assembling, best fresh

Navratan Korma

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Ingredients:
1/4 cup fresh curds
1/4 cup fresh cream or malai
1/4 cup grated cheese or paneer
2 tbsp. fresh soft paneer
2 tbsp. butter
1/2 tbsp. plain flour
2 tbsp. tomato puree
2 cups shelled fresh peas, boiled
1 carrot chopped and boiled
1/4 cup fresh grated coconut
2-3 green chillies
1 small apple
1 small sweet lime
1 banana
2 slices canned pineapple, drained
8-10 cashews
15-20 raisins
2-3 cherries for garnishing
Grind to a dry powder:
1/2 tsp. cumin seeds
1 tsp. khuskhus
2 cardamoms, shelled
salt to taste
sugar to taste (optional)

Method:


Grind coconut, green chilli, fresh paneer to a fine paste, keep aside.
Clean and chop all fruit finely, keep aside.
Heat pan, add butter, add paste and dry masala, tomato puree stir fry for 2-3 minutes.
Add carrots, peas, curds, flour, stir on high.
Add all fruit, cream cashews, raisins, salt, sugar, stir and take off fire.
Garnish with cherries and cheese before serving.
Serve hot with naans, or stuffed kulchas.
Making time: 30 minutes
Makes: 6 servings
Shelflife: Best fresh

Khaman

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Ingredients
1 cup rice
1 cup urad dal
1 cup yellow moong dal
3 cups sour buttermilk

2 green chillies crushed fine
1/4 tsp. ginger grated fine
1/2 tsp. soda bicarb
2 tbsp. oil
2-3 pinches red chilli powder
1/2 tbsp. coriander finely chopped
Salt to taste

Method


Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours.
The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill.
This flour should be like very fine soji in texture. Store in airtight container and use as required.
Will keep good upto 2 months.
To make khaman, take 1 cup flour in a bowl.
Add buttermilk, and mix well. Keep- aside for 4-5 hours.
Dissolve sodabicarb in the oil. Add to batter.
Mix all ingredients except red chilli powder and coriander.
Pour immediately in a 6" diam. greased plate.
Steam over water either in a cooker or steamer.
Pierce knife, and check, should come out clean if done.
Sprinkle the chilli powder and coriander, steam again for 2-3 minutes.
Cut into squares or diamonds and serve hot with coconut chutney.
Making time:15 minutes(excluding flour grinding and fermenting time)
Makes: 12-14 pieces

Khandvi

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Ingredients
1/2 cup gram flour (besan)
1 cup thin buttermilk
salt to taste
2-3 pinches turmeric powder
1 tbsp. oil

For seasoning:
2 tsp. oil
1 tsp. sesame seeds
1/2 tsp. mustard seeds
1 tbsp. coconut scraped
1 tbsp. coriander finely chopped
2 pinches asafoetida
2 green chillies finely chopped
1 stalk curry leaves

Method


Mix water, flour, salt and turmeric to form a batter.
Heat oil in a heavy pan, add batter.
Stir vigorously and evenly to avoid lump formation.
Cook till the mixture does not taste raw, stirring continuously.
When done (about 7-8 minutes), pour a ladleful in a large plate.
Spread as thin as possible with the back of a large flat spoon.
Use circular outward movements as for dosas.
When cool, cut into 2" wide strips.
Carefully roll each strip, repeat for all plates.
Place in a serving dish.
For seasoning:


Sprinkle coconut and coriander all over khandvi rolls.
Heat oil in a small pan.
Add cumin, asafoetida, curry leaves and chillies.
At last at sesame seeds and immediately pour over rolls.
Serve as is or with garlic chutney.
Making time: 30 minutes
Makes: 15-18 rolls

Oondhiya

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Ingredients
100 gms. surti papdi, stringed, whole
100 gms. raw banana chunks unpeeled
100 gms. yam chunks (kand) peeled
100 gms. small brinjals slit
4-5 green chillies crushed
1 tsp. ginger grated
1/2 tsp. garlic crushed
1 tbsp. coriander leaves finely chopped
1 tsp. wheat flour
4 tbsp. oil
1/4 tsp. asafoetida
1/2 tsp. turmeric powder
1 tsp. ajwain
salt to taste
1/2 tbsp. sugar
lemon to taste

For methi ghatta:
100 gms. methi leaves finely chopped
1/2 cup gram flour (besan)
1 tsp. red chilli powder
1 tbsp. fresh ground coconut
salt to taste
1 tbsp. oil

Method

For ghatta:


Mix all ingredients, make stiff dough.
Form into small oval, dumplings
Heat the 4 tbsp. oil,fry ghattas for 2 minutes.
Remove from oil. Keep aside.
Use a heavy large sauce pan.
To proceed:


Form a paste of chilli, ginger, garlic, coriander,
Rub the chunky veggies with oil and masala paste.
Marinate for 30minutes.
Heat oil used for frying ghattas to proceed.
Add all the chunky vegetables, stir well.
Cover and cook for 4-5 minutes.
Add papdi, turmeric, flour, ajwain and salt.
Cover and cook on low till the yam is almost done.
Add coriander, lemon, and sprinkle some water if required.
Add sugar, stir.
Serve hot, either as is, or with parathas.
Making time: 1 hour
Makes: 5-6 servings
Shelflife: Best fresh or reuse frozen.

Note: Instead of cooking on the gas, you may bake it covered. Also, it makes an interesting dish to cake it inside an earthenware pot with a lid which is sealed with dough.

Theplas

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Ingredients
1 cup wheat flour
1/4 cup gramflour
1 tsp. red chilli powder
1/4 tsp. turmeric powder
salt to taste
4-5 pinches asafoetida
1/2 tsp. cumin seeds
1/2 tsp. sesame seeds
2 tbsp. oil
oil for shallow frying

Method


Mix all ingredients except oil for shallow frying.
Use a little water and knead a soft pliable dough .
Divide dough into 9-10 balls, roll each into a 5" round.
Sprinkle flour over chappati while rolling, for ease.
Place on a hot griddle, roast and drizzle oil, to shallow fry.
Repeat for other side. Repeat for remaining dough.
Serve hot with chunda (refer pickles) or other pickle or curds.
Equally tasty when cold too.
Making time: 30 minutes
Makes: 9-10 theplas
Shelflife: 2-3 days at room temperature

Sev Ganthia Saag

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Ingredients
1 cup sev or ganthia
1/2 tsp. cumin seeds
1/2 tsp. red chilli powder
1/4 tsp. garam masala
1/2 tsp. sugar
2-3 pinches asafoetida
1/4 tsp. amchoor (dried mango powder)
1/4 tsp. dhania (coriander seed) powder
1/2 tbsp. coriander leaves finely chopped
1 tbsp. oil
salt to taste

Method


Mix all dry masala in 1 cup water.
Heat oil in a pan, add seeds and asafoetida, allow to splutter.
Add masala solution, allow to simmer for 3-4 minutes.
Add sugar and stir to dissolve.
Add ganthia or sev, stir, garnish with chopped coriander.
Serve hot with phulka or thepla, or roti.
Making time: 5-7 minutes
Makes: 3 servings
Shelflife: To be Served Immediately

Patra Bhajia

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Ingredients
15-20 large patra leaves (colocasia leaves)
1/2 cup tamarind extract (juice)
1 cup gramflour (besan)
3 tsp. chilli powder
1/2 tsp. turmeric powder
3-4 pinches asafoetida
1 tsp. crushed cumin seeds
3 tsp. powdered sugar
1 tbsp. oil
salt to taste

For seasoning:
1 tbsp. oil
1/2 tsp. each cumin & mustard seeds
1 tsp. sesame seeds
1 tsbp. coriander leaves finely chopped
1 tbsp. coconut grated fine

Method


Clean, wash and wipe leaves. Cut thick veins with a pair of scissors.
Roll lightly with a rolling pin. Keep aside.
Mix all ingredients (not those for seasoning)
The mixture should be a thick paste.
Place a leaf backside up on a flat worksurface.
Take a little paste and apply thinly all over leaf surface.
Place another leaf over it. Repeat.
Get a set of 3-4 layered leaves, top layer being that of paste.
Fold in the edges and roll the leaves, starting with their base towards tip.
Make the roll tight and seal sides with some paste.
Place in the perforated vessel of a double boiler or steam cooker.
Repeat for all the leaves and paste.
Steam in the cooker for 30-40 minutes till cooked.
Cool, and remove. Cut into 1/2" thick slices.
When cooled well, season as follows.
Heat oil, add seeds, allow to splutter.
Add sesame, coriander, and coconut.
Check and adjust, salt, chilli and sugar as desired.
Mix well, serve hot or cold.
Making time: 30 minutes (excluding steaming time)
Makes: 20-25 patras
Shelflife: Seasoned 1 day
Deep Fried 2-3 days

Note: The patras may also be deep fried if desired.

Papaya Chutney

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Ingredients
1 small raw papaya peeled and coarsely grated
4-5 green chillies slit
1/4 tsp. each cumin & mustard seeds
2 pinches asafoetida
1 tsp. sugar
1 tsp. lemon juice
1 tsp. coriander finely chopped
1 tsp. oil
salt to taste

Method


Heat oil, add seeds, asafoetida, allow to splutter.
Add green chillies, stir, add papaya.
Add all other ingredients, mix well, remove from fire.
Cool, serve with papdi.
Shelflife: 1 day refrigerated