Navrattan Korma

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 6 to 8

Ingredients:

• 1 cauliflower chopped into small florets
• 2 medium sized potatoes diced into small cubes
• 1 cup peas cooked
• 1 carrot chopped into small pieces
• 1 large bell pepper chopped into small pieces
• 1 packet button mushroom chopped
• 1/2 cottage cheese(paneer) grated
• 1/2 cup french beans chopped 
• 1/2 cup cabbage chopped
• 2 onions chopped finely
• 2 tomatoes chopped finely
• 8 cashews
• 1 tbsp melon seeds
• 8 raisins soaked in half cup water
• 1 tsp garlic mince
• 1 tsp ginger mince
• 1/2 tsp turmeric powder
• 1/2 tsp coriander powder
• 1 cup milk
• 3 green chillies chopped finely
• salt as per taste
• red chili powder as per taste
• 1 tsp garam masala powder
• 1 tsp cumin powder
• 1 tbsp olive oil
• 2 tbsp butter
• 1 tsp kasuri methi powder
• 1 tbsp heavy cream(optional)
• 2 tbsp coriander leaves chopped
• 4 cups water

Bring water to a boil, add beans then cauliflower, cabbage, potatoes and mushrooms. Cook for 5 to 8 minutes and drain water. Meanwhile, heat the oil and butter in a wok and fry the cashews and raisins for 2 minutes. Take them out and grind them along with melon seeds with the help of a little milk to make a smooth paste

In the same oil add the ginger garlic paste. Saute for a minute and add the onions. Cook them till they are pale. Add the coriander powder and the turmeric powder. Cook for another minute and add the tomatoes. Add the chilies, red chili powder and salt. Cook till the tomatoes are done, the oil separates and the mixture comes together. Add the cashew-raisin paste. Keep stirring, do not let the mix get burnt. Cook for 2 minutes and add the paneer. Mix well and add the milk. Bring the korma to a boil and add all the veggies.

Simmer, cover and cook for about 10 minutes. Add water in between if korma is too thick. Check if the veggies are done & add the garam masala and cumin powder. Cook for another minute.

Garnish with kasuri methi, heavy cream and coriander leaves. Enjoy with rotis or paranthas.

Masala Mushroom

I was so bored of cooking and eating mushroom matar as it is the only indian mushroom subzi, apart from mixed veg. made at home, so i decided to try something new with mushrooms. This is the first dish that i came up with. I have done little tweaking to the original mushroom masala. After this dish I am gonna go for more mushroom experiments as this one turned out to be a success.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves 5 to 6

Ingredients:

• 1 packet button mushrooms
• 1 large bell pepper chopped into strips
• 3 onions finely chopped
• 3 tomatoes finely chopped
• 4 green chilies slit into long strips
• 1 tsp garlic mince
• 1 tsp ginger mince
• 1 inch cinnamon stick
• 3 cardamoms
• 3 cloves
• 1 tsp coriander powder
• 1 tsp turmeric powder
• salt as per taste
• red chili powder as per taste
• 1 tsp garam masala powder
• 1/2 tsp roasted cumin powder
• 1 tbsp butter
• 1 tbsp olive oil
• 1 tsp kasuri methi powder
• 2 tbsp coriander leaves chopped

Wash the mushrooms, dry and, chop them. Heat the oil and butter in a wok and add the cinnamon, cardamoms and cloves for a minute. Add the ginger-garlic paste and fry for another minute. Next add the onions and saute them till they turn pale. Add the turmeric powder and the coriander powder. Cook til the onions turn brown and then add the tomatoes. Cook them for 2-3 minutes and add the green chilies, red chili powder and salt. Cook till the tomatoes are done and the oil separates from the tadka.

Meanwhile,heat 3 cups of water and dip mushrooms in it 2 minutes. Drain and keep aside. Add bell peppers to the tadka. Lower the flame, cover, and let them cook for 4 to 5 minutes. Now add the mushrooms. They are going to sweat, so increase the heat to prevent the dish from turning mushy.

Saute it for 3 to 4 minutes and add garam masala powder and cumin powder. To add more flavor you can roast and ground fresh garam masala from peppercorns, cloves, cardamoms and cinnamon. Cook for another 2-3 minutes and sprinkle kasuri methi.

Garnish with coriander leaves and butter. Enjoy with parantha or rotis.

Aloo Methi Wale

Preparation time: 1 hour

Cooking time: 30 minutes

Serves 5 to 6

Ingredients:

• 1 bunch fresh methi or fenugreek leaves
• 3 medium sized potatoes peeled and diced
• Handful palak(spinach) leaves chopped
• ½ tsp methi(fenugreek) seeds
• ½ tsp cumin seeds
• 1 inch cinnamon stick
• 1 tsp garlic mince
• 1 tsp ginger mince
• ½ tsp coriander powder
• ½ tsp turmeric powder
• 1 pinch asafoetida(hing) powder
• red chilli powder as per taste
• 4 green chillies slit into long strips
• Salt as per taste
• ½ tsp garam masala powder
• 1 tsp cumin powder
• 1 tsp kasuri methi powder
• 2 tbsp butter
• 1 tbsp coriander leaves chopped
• 1 tsp olive oil

Wash the methi leaves properly, dry and chop roughly. Heat the oil and half the butter in a wok; add methi seeds, cumin seeds and cinnamon. Let them fry for few seconds and add the ginger-garlic paste. Fry it for about 30 seconds and add the potatoes. Saute them on high flame for about 5 minutes while stirring them every now and then to prevent them from getting burnt. 

Add the turmeric, coriander powder and red chilli. Add the methi leaves and spinach. Lower the flame a bit. Methi leaves will leave water. Add the hing, green chillies and salt. Cover the wok and let it cook for another 6 to 7 minutes stirring occasionally. Add the garam masala and cumin powder. 

Check if the potatoes and methi is cooked. Ther should be no water, it needs to dry. If done, add rest of the butter. Mix well sprinkle the kasuri methi on top. 

Garnish with coriander leaves. Serve hot with roti or parantha. Enjoy!!!

Kesar Kheer

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 5 to 7

Ingredients:

• 1 cup rice
• 3 cup water
• 3.5 cup milk
• 200 gms condensed milk
• 1 tsp green cardamom(elachi) powder
• 10 almonds blanched and skin removed
• 10 pistachios
• 10 cashews
• 10 raisins
• 1 pinch saffron(kesar)

Wash the rice properly to remove starch and soak it in the water for half an hour. Also soak to raisins in some water for 10-15 minutes and then drain the water. Drain the water and place the rice in a wok. Place it on a stove top and add milk to it.  Keep the flame high and let the milk come to a boil, stirring every now and then. 

Meanwhile, chop the nuts(almonds, cashews and pistachios) roughly. Once the milk comes to a boil, lower the heat and cook the rice-milk mix, stirring frequently to prevent milk from burning. The mixture will start reducing. Keep cooking till the rice gets cooked and the mixture has reduced to your desired consistency. This may take up to 20 minutes. 

Now add the condensed milk and mix well. Add the elachi powder and almost all of the nuts, keeping few for garnishing. Add 2 tbsps of hot milk to the saffron and mix well. Add the saffron mix to the kheer. Mix well, cook for another 2 minutes and remove from heat. You can either serve it hot but to serve it cold, cool down the kheer quickly by placing the wok in cold water.

Garnish with the remaining nuts and few strands of saffron. Enjoy!!!

Malai Methi Matar

Preparation time: 1 hour
Cooking time: 30 minutes
Serves 6 to 7

Ingredients:

For paste

• 10 almonds
• 2 tbsp melon seeds
• 4 to 5 garlic cloves
• 3 green chilies
• 1 inch cinnamon stick
• 2 green cardamoms
• 5 cloves
• 1 inch ginger
• 1 1/2 tbsp cumin(zeera)
• 3 tbsp khoya(mawa) optional
• 1 onion roughly chopped
• 1 1/2 tbsp poppy(khus-khus) seeds

For gravy

• 1 tbsp olive oil
• 1 tbsp butter
• 1 bunch(around 300 gms) methi(fenugreek) leaves
• 1 cup peas(boiled)
• 1 medium sized potato(boiled and diced)
• a pinch asafoetida(hing)
• 75 ml heavy cream
• 30 ml milk
• 1 tbsp sugar
• 1 tbsp cumin powder
• 1 tbsp fennel(saunf) powder
• 1 tbsp chat masala
• salt as per taste
• 1 tsp kasuri methi powder
• 2 tbsp coriander leaves chopped

Wash the methi leaves with water properly, dry and chop them. Prepare the paste with the paste ingredients and little amount of milk.

Heat the butter and oil in a wok and add the cumin and hing. When it begins to crackle and the paste. Saute it for 2-3 minutes. Then simmer and cook till the paste gives out aroma and the oil separates. This may take around 10 minutes. This may tend to stick to the bottom of the wok so keep stirring and don't let it burn. You may require to add some water while cooking. 

Now add the methi leaves. Mix, cover with lid and cook for another 10 minutes on low flame. Keep stirring every now and then.

Add milk, potatoes and peas. Simmer for 5 to 6 minutes. Add cumin powder, fennel powder, sugar and salt. Mix well. Beat the cream and add to the wok.

Garnish with kasuri methi and coriander leaves. Serve hot with roti or parantha or rice. Enjoy!!!

Dal Makhani

Preparation time: 15 minutes
Cooking time: 25 minutes
Serves 7 to 8

Ingredients:

• 1 cup black(mah) dal
• 2 tbsp kidney beans
• 4 cups water
• 1 black cardamom
• 1/2 tsp ginger mince
• 2 sticks cinnamon
• 3 green cardamoms
• 3 cloves
• 1 tsp cumin
• 2 onions finely chopped
• 1 tomato finely chopped
• 1 tsp garlic mince
• 1 tsp ginger mince
• 1 tsp green chilies finely chopped
• 1 tsp turmeric powder
• 1 tsp coriander powder
• salt as per taste
• red chili powder as per taste
• 1 tsp garam masala powder
• 1/2 tsp cumin powder
• 1 tbsp ketchup(optional)
• 1/2 cup yogurt
• 1/2 cup heavy cream
• 2 tbsp butter
• 2 tbsp coriander leaves chopped

Soak the dal along with the kidney beans in water overnight. Pressure cook them along with 1/2 tsp of ginger mince, 1/2 tsp of salt and, black cardamom for 15 minutes. 

Meanwhile, heat the butter in a wok, add the cumin, green cardamoms, cloves and cinnamon. Fry them for half a minute and add the ginger- garlic paste. Fry for another minute and add the onions. Cook till the onions turn pale and add the turmeric  and coriander powder. Cook for another 2-3 minutes and add the tomato. Cook for a minute and add the green chilies, salt and red chili powder. Cook till the tomatoes are done and oil separates from the tadka. Add a little water if necessary.

Beat the curd and cream smooth and add to the dal. Cook it on slow heat and mash the dal a little bit. Add the tadka to the dal. Add the ketchup. Bring it to a boil and cook for another 2 minutes.

Garnish with butter and coriander leaves. Enjoy!!!

Poha

Preparation time: 15 minutes
Cooking time: 15 minutes
Serves 3 to 4

Ingredients:

• 2 cups poha
• 2 onions finely chopped
• 1 potato boiled and diced
• 1 capsicum finely chopped
• 1 carrot finely chopped
• 2 tbsp peas boiled
• salt as per taste
• red chili powder as per taste
• 1 tsp rai(mustard seeds)
• 1 tsp zeera(cumin)
• 1 tsp garlic mince
• 1 tsp green chilies finely chopped
• 1 tsp turmeric powder
• 1 tsp garam masala powder
• 1/2 tsp sugar
• juice of a lime
• 2 tbsp roasted peanuts(unsalted)
• 2 tbsp coriander chopped
• 2 tbsp olive oil

Wash the poha in a colander properly, drain excess water and keep aside. Heat the oil in a wok. Add cumin and rai seeds. Let them crackle and add the onions. Cook for a minute and add the garlic mince. When the onions turn translucent add the turmeric powder. Mix well and cook for another minute. Add the green chilies, salt and, red chili powder. Stir well and add the carrots. Cook for 3-4 minutes and add the capsicum. Stir well and cook for another 3 to 4 minutes on low heat. When the veggies are done add the potatoes and the peas. Add sugar and the poha. Mix well and cook for 2 minutes. Add the peanuts and the lime juice. Mix well, Cook for another 2-3 minutes.

Garnish with coriander leaves. Serve with ketchup. Enjoy!!! 

Aloo Chaat Salad

Preparation time: 30 minutes
Serves 7 to 8

Ingredients:

For the salad

• 1 cup white chickpeas boiled or pressure cooked(water drained)
• 2 medium sized potatoes boiled and diced
• 2 onions chopped
• 1 bell pepper chopped
• 1 tomato chopped
• 1 cucumber cubed
• 1/2 cup pomegranate seeds
• 100gm cottage cheese cut in small cubes
• 2tbsp roasted unsalted peanuts
• 1tbsp mint leaves torn
• 2tbsp coriander chopped

For the dressing

• 2tbsp tamarind chutney
• 1tbsp lime juice
• 1tsp chat masala
• salt as per taste
• 1/2tsp red chili powder
• 1/2tsp amchur(dried mango powder)
• 1/2tsp castor sugar
• 1/2tsp green chilies finely chopped

Mix all the ingredients for the dressing in a bowl. Whisk and store in the refrigerator. Mix all the salad ingredients in a large bowl. Pour the dressing on the salad and toss it properly. Always pour the dressing right before serving the salad, this prevents it from getting soggy.

Enjoy!!!

Tawa Rice in a jiffy

Preparation Time: 10 minutes
Cooking Time: 15 minutes
Serves 3 to 4

Ingredients:

• 3 cups cooked rice
• 2 onions finely chopped
• 2 tomatoes finely chopped
• 2 green chilies finely chopped
• 1tsp ginger-garlic mince
• 1tsp cumin
• 1tsp turmeric powder
• salt as per taste
• red chili powder as per taste
• 4tsp pav bhaji masala
• 2tbsp coriander leaves chopped
• 2tbsp olive oil

Heat the oil in the wok. Add the cumin seeds. Cook for 30 seconds and add the onions. When the onions turn translucent, add the ginger-garlic paste. Cook for another minute and add the turmeric powder. Cook for another two minutes and add the tomatoes. Stir well and add the green chilies. Cook for a minutes and season with salt and red chili powder. Cook till tomatoes are done and then add the rice. Stir well and add the pav bhaji masala. Mix and cook on low heat for another 2-3 minutes.

Garnish with coriander leaves and serve hot with raita curd. Enjoy!!!

Aloo Tikki

Preparation time: 25 minutes
Cooking time: 10 minutes
Serves 6 to 8

Ingredients:

For the Tikki

• 5 medium sized potatoes boiled and mashed
• 3 onions chopped finely
• 2 green chilies finely chopped
• 1/2 cup boiled peas
• 1 capsicum finely chopped
• salt as per taste
• red chili powder as per taste
• 1/2tsp black pepper powder
• 1/2tsp amchur(dried mango powder)
• 1/2tsp  cumin powder
• 1/2tsp dried ginger powder
• 1/2tsp anardana powder
• 2tbsp bread crumbs
• 2tbsp coriander leaves chopped
• 1tbsp corn flour(optional)
• oil to fry

For plating

• 1 cup white chickpeas(white channa) cooked
• 1/2 cup anardana(pomegranate)
• 2 onions finely chopped
• 1 cup imli chutney
• 1tsp salt
• 1/2tsp black pepper
• 1/2tsp red chili powder
• 1/2tsp chat masala powder
• 4 cups curd or yogurt lightly beaten
• 1tbsp cashews roghly crushed
• 2tbsp coriander leaves chopped
• 1/2 cup mint chutney(optional)

Mix all the ingredients for tikki, except corn flour and oil. Divide the mixture into roughly around 13 to 15 golf sized balls. If the mixture is not binding together, you may add more bread crumbs. Shape the balls into any shape of your choice. You may even use biscuit cutter for this purpose. Coat the tikki with cornflour. 

Refrigerate the tikki for 15 minutes. You can either deep fry the tikki or shallow fry them. I shallow fried them. Take them out on a kitchen towel.

For plating, sprinkle onions and chickpeas on the bottom of the serving plate. Place the tikkis on the top and sprinkle anardana and cashews and cover the tikkis with yogurt. Separately, mix salt, peppers and, chat masala. Sprinkle this masala mix on the yogurt. Top it with chutneys and coriander leaves. Enjoy!!!

Pav Bhaji

Preparation time: 30 minutes
Cooking time: 15 minutes
Serves 5 to 7

Ingredients:

• 2 packet pavs(approx. 16 pav)
• 5 potatoes boiled and mashed
• 1 carrot finely chopped
• 1 capsicum finely chopped
• 1 cup peas boiled
• 2 onion finely chopped
• 2 tomatoes finely chopped
• 2 green chilies finely chopped
• 1tsp garlic minced
• 1tsp ginger minced
• 1/2tsp turmeric powder
• 1/2tsp jeera
• salt as per taste
• red chili powder as per taste
• 1 pinch hing(asafoetida)
• 1/2tsp garam masala powder
• 4tsp pav bhaji masala powder
• 1tbsp coriander leaves chopped
• 2tbsp butter
• 2tsp lime juice
• Butter for garnish and toasting pav

Steam carrots and capsicum. Heat the butter in a wok, add jeera, ginger-garlic paste. Fry for a minute and add chopped onions. Cook till onions turn pale, add turmeric powder. Mix well and add the tomatoes and green chilies. Season with salt and chili powder. Add hing and cook till tomatoes are done and oil separates. 

Add the potatoes and rest of the veggies. Mix well and add little water if the bhaji seems too dry. Add the garam masala and pav bhaji masala. Mix well and use a potato masher or hand blender to mash the bhaji. Add lime juice.

Garnish with butter and coriander leaves. Slice the pav into two and toast them with butter on a tawa. Serve hot with onion rings. Enjoy!!!

Bread Rolls

Preparation time: 30 minutes
Cooking time: 15 minutes
Serves 9 to 10

Ingredients:

• 1 packet bread
• 3 potatoes boiled and mashed
• 1/2 cup grated cottage cheese
• 1/2 peas boiled
• 1 bell pepper chopped finely
• 2 onions chopped finely
• 2 green chilies chopped finely
• 1/2 cup mozarella cheese(optional)
• salt as per taste
• red chili powder as per taste
• 1tsp amchur(dried mango powder)
• 1tsp anardana powder(pomegranate)
• 1/2tsp garam masala powder
• 1/2tsp black pepper crushed
• 1/2tsp cumin powder
• 1tbsp coriander leaves chopped
• 3 cups water
• oil to fry

Mix all the ingredients except bread, water and oil. 

Remove the sides of the bread slices with the help of a knife. Staler the bread, nicer the rolls. Dip the bread slices in the water quickly, squeeze out excess water by pressing the slice between your palms. Spoon the mixture into the slice and roll it with your palms such that the mixture is completely sealed in the bread.

Chill the rolls in the fridge for 15 minutes. Meanwhile, heat the oil in a pan and deep fry the rolls. 

Serve hot with imli chutney or ketchup. Enjoy!!!

Easy Pasta Salad

Preparation time: 20 minutes
Serves 8 to 10

Ingredients:

• 200g pasta
• 2 carrots diced and steamed
• 1 capsicum diced
• 2tbsp peas boiled
• 1 potato boiled and diced
• 3tbsp black chickpeas cooked
• 1 onion sliced
• 1 tomato diced
• 1 cucumber diced
• 2tbsp roasted peanuts
• 1 apple peeled and diced
• 1tbsp coriander leaves roughly chopped
• 2tbsp cabbage chopped

For dressing

• 2tbsp olive oil
• 2tbsp lime juice
• 1tsp salt
• 1tsp black pepper freshly crushed
• 1/2tsp castor sugar

Put all the salad ingredients in a large salad bowl. Chill the bowl in the refrigerator  Whisk together all the ingredients for the dressing. The dressing should always be poured on the salad right before serving it. Toss the salad properly so that the dressing spreads evenly. You could even add 1 tbsp of  mayonnaise to the dressing if you are a mayo fan.

Serve immediately and enjoy.           

Bhalla Papri Chaat

Everyone loves chaat and it is so easy to make.

Preparation time: 1.5 hours
Cooking time: 15 mins
Serves 9 to 10

Ingredients:

For Bhalla

• 1 cup urad dal
• 4 cups water
• 1tsp ginger mince
• 1 pinch hing(asafoetida)
• 1tsp salt
• 1tsp cumin seeds

For Papri

• 1 cup wheat flour
• 1/2 cup sooji
• 1tsp salt
• 1/2tsp ajwain seeds(carom)
• 1tsp oil
• water to knead dough

For plating Chaat

• 500ml curd(yogurt)
• 2 potatoes boiled and diced into small cubes
• 1/2 cup black grams(kala chana) pressure cooked with water
• 3 onions finely sliced
• handful coriander leaves chopped
• finely chopped green chilies(optional)
• 1 cup imli chutney
• 1tsp salt
• 1tsp black pepper crushed
• 1tsp cumin powder
• 1tsp chat masala powder
• 3tbsp castor sugar
• 1tbsp cashews(chopped)
• 1tbsp raisins
• 1/2 cup sev
• julienne ginger(optional)

• oil for frying

For making bhallas soak the dal in the water over night. Drain excess water and grind the dal along with rest of the ingredients for bhalla. You may require 1-2tbsps of water to grind the dal properly. To check if your batter is ready to be fried, drop a small amount of the batter in a bowl of water. If it floats, it is ready. If it sinks, you need to beat your batter to incorporate air. Heat the oil and drop balls of batter into the oil. This amount of batter would make around 20 golf sized balls. Fry them till golden-brown and place them on paper towel to remove excess oil.

For making the papri, mix all the ingredients and knead to form a smooth, non-sticky and soft dough. Divide the dough into around 20 equal sized balls and roll them into small circles with a rolling pin. Heat the oil and fry the papris till golden-brown. Place them on paper towel to remove excess oil.

Soak the bhallas in water half an hour before plating them. Squeeze them to remove excess water. Place them in the serving dish along with papri, potato cubes, onions, black grams, cashews, raisins, and chilies. Beat the sugar into the curd to dissolve it and make the curd smooth. Mix the chaat masala, salt, black pepper and cumin powder together. Pour the curd over the serving dish so that it just covers its contents. Sprinkle the masala mix on top. Pour the imli chutney on the top.

Garnish with coriander leaves, sev and julienne ginger. Enjoy!!!

Fruity Mini-Tarts with Cream

This is the first time I have tried making tarts and i loved them. I tried the easiest filling of whipped cream and fruit, next time would try different filling. This one is vegetarian without any eggs. You can use any fruits of your choice: apples, raspberry, grapes, bananas, strawberries, etc.

Preparation time: 45 minutes
Baking time: 12-14 minutes at 220 degree C

Ingredients:

For Crust

• 1 1/2 cups maida
• 7tbsp butter
• 1/3 cup castor sugar
• 1tsp vanilla essence

For whipped cream

• 1cup heavy cream
• 3tbsp icing sugar
• 1tsp vanilla essence

Fruits for topping

• 1apple peeled and cut into small cubes
• few raspberrys sliced(used frozen ones)
• 1 banana cut into small cubes

To make the crust beat butter and sugar together for 2-3 minutes till it turns creamy. Add vanilla essence and beat for another minute. Now mix in flour till the mixture starts coming together in form of dough. Dough should not be sticky, add more maida to make it smooth. Roll it on a greased surface. The thickness should be consistent. Wrap it in a plastic wrap and chill it in the fridge for 15 minutes. 

Cut 10 circles slightly larger than the molds on the rolled dough. I use silicon molds as they are so easy to use. Grease the molds and press the circles into the molds so that they take the shape of the mold. Remove the excess dough with a knife. Cover the mold by pressing the foil into the mold and again chill the molds in the fridge for another 15 minutes. This prevents the dough from shrinking during baking. Meanwhile, preheat the oven to 220 degree C.

Bake the molds for 12-15 minutes till they turn light golden-brown. Take the crusts out of the molds within 2-3 minutes when they come out of the oven. Let them cool.

For the whipped cream, beat all the ingredients together for 3-4 minutes until it thickens. Stop immediately. Chill it in the fridge.

When the crusts cool down, pipe in some whipped cream and top with the fruits. 

Enjoy!!!

Palak Paneer

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 7 to 8

Ingredients:

• 250g paneer(cottage cheese) sliced into small cubes
• 500g palak(spinach)
• 4 cups water
• 3 large onions(blended into paste)
• 3 tomatoes(blended into paste)
• 1tsp garlic mince
• 1tsp ginger mince
• 1tsp green chilies finely chopped
• 1tsp cumin(zeera)
• 1 cinnamon stick
• 3 green cardamom pods
• 3 cloves
• salt as per taste
• red chili powder as per taste
• 1tsp coriander powder
• 1tsp turmeric powder
• 1tsp garam masala powder
• 1tsp cumin powder
• 1tbsp olive oil
• 1tsp butter for garnish

Wash and chop the spinach and pressure cook it with water and half a tsp of salt for 10 minutes. Meanwhile, heat the oil in the wok and add cumin, cardamoms, cloves and cinnamon. Let them crackle and then add the ginger-garlic mince. Fry it for half a minute and add the onion paste. Cook it for few minutes and add the coriander and turmeric powder. Cook till onions are done and oil starts separating. Add the tomato paste, salt red chili powder and green chilies.

Let it cook till the tadka is done and oil separates. Meanwhile, blend the spinach into a paste. Add the spinach paste to the tadka and bring it to the boil. Add the garam masala and cumin powder. Simmer and cook till the mixture reduces by 1/4th. Now add the paneer cubes. You can fry them light golden brown beforehand. Stir well and let it cook for another 4-5 minutes.

Garnish with butter and enjoy.

Malai Kofta

Preparation time: 30 minutes
Cooking time: 30 minutes
Serves 7 to 8

Ingredients:

For the Koftas

• 300 g grated paneer(cottage cheese)
• 2 potatoes(boiled and mashed)
• 2 large onions finely chopped
• 1tsp green chilies finely chopped
• 15-20 raisins
• 10 cashewnuts roughly chopped
• 1tbsp bread crumbs
• 2tbsps khoya(optional)
• salt as per taste
• red chili powder as per taste
• 1tsp cumin powder
• handful coriander leaves chopped
• refined oil for deep frying

For the Gravy

• 4 onions grind into a paste
• 3 tomatoes grind into a paste
• 1tsp garlic mince
• 1tsp ginger mince
• 5 green cardamoms
• 1 stick cinnamon
• 5 cloves
• 1tsp cumin
• 1tsp coriander powder
• 1tsp turmeric powder
• salt as per taste
• red chili powder as per taste
• 1tsp green chilies finely chopped
• 2 cups water
• 1tsp garam masala powder
• 15 cashews grind into a paste with water
• 1tsp tomato ketchup
• 1tbsp cream
• 1tsp kasuri methi powder
• 1tbsp olive oil

To make the koftas mix all the ingredients for the koftas except oil and shape the mixture into about 15 golf ball sized balls. Add more bread crumbs if the mixture is not coming together. Deep fry the balls and take them out on a paper towel.

For the gravy, heat the oil in the wok and fry cumin, cardamoms, cinnamon and cloves for a minute and then add garlic-ginger mince. Fry it for another minute and add the onion paste. Cook for 2-3 minutes and add coriander powder and turmeric powder. Cook till the onions are cooked and oil starts separating. Then add the tomato paste. Mix well and add chilies, salt and red chili. Cook till tomatoes are done, the oil separates and tadka comes together.

Add water and bring the gravy to a boil. Add garam masala and ketchup. Mix well and add the cashew paste. Simmer and let the gravy cook for few minutes till it reduces by 1/4th. Now add the cream and kasuri methi and mix well. Cook for another 2 minutes. 

Pour the gravy on the koftas and garnish with raisins and few chopped cashews. Enjoy!!!

Cinnamon Rolls

I found this recipe on the net and tried it out. It came out pretty good.

Preparation time: 4 hours
Baking time: 25 minutes
Serves 8

Ingredients:

For Dough

• 5-6cups all-purpose flour(maida)
• 2tsp active dry yeast
• 1cup milk
• 1/3cup butter
• 1/3cup castor sugar
• 1/2tsp salt
• 3 eggs
• oil to grease

For Filling

• 3/4cup demerara or brown sugar
• 1/4cup flour
• 1tbsp cinnamon
• 1/2cup cold butter
• 1tbsp raisins(optional)
• 1tsp cream

To make the dough combine 2 1/4cup flour and yeast in a dry bowl. In a saucepan, stirring constantly, heat milk, butter, sugar and salt til it is warm and butter almost melts. Gradually pour this mixture into the flour mix while mixer(electric hand beater) is on low speed. Add the eggs, one at a time beating the mixture well. Then beat the mix on high for around 3 minutes. 

Now knead the mix into a dough with the remaining flour until you have a smooth and soft dough which is not sticky. This may take a while. Shape it into a ball & place it in a greased bowl turning once. Cover with a cling film and let it rise in a warm place until it is almost double. This may take 1 1/2 hours to 2 hours. Punch the dough gently to release the air and let it rest for 10 minutes. 

For the filling, stir together brown sugar, flour and cinnamon. Cut the cold butter into the mixture until it is crumbly.

Roll the dough into a 12 inch square. Sprinkle the filling and the raisins evenly on the surface and brush one end of the square with cream which will help in sealing the roll. Now roll gently from the opposite end to form a log. Don't roll tightly as it will create problem while baking. Slice the log into 8 equal pieces. Arrange the on a greased baking tray.

Cover them loosely with room to rise with cling film and let them rise for another hour. Preheat the oven at 190 degree C and bake them for 25 minutes or til they are light brown in color and a toothpick inserted comes out clean.

Serve hot with sprinkling icing sugar and beaten cream. Enjoy!!! 

Easy Peasy Spaghetti

This recipe comes handy when you are really hungry, wanna eat something delicious and don't wanna make much effort for it. Its ingredients are optional. You can use whatever you want or is available, be it sausages, peppers, carrots, peas, mushrooms,etc.

Preparation time: 10 minutes
Cooking time: 15 minutes
Serves 3

Ingredients:

• 150g spaghetti
• 3-4 cups water
• 2 onions thinly sliced
• 5 fully cooked sausages sliced
• 1 bell pepper thinly sliced
• 1 carrot sliced into strips
• handful boiled or frozen peas
• 1tsp garlic minced
• salt as per taste
• crushed black pepper as per taste
• oregano
• chili flakes
• 1tsp soy sauce
• ketchup(optional)
• 1tbsp olive oil

Boil the spaghetti in water and few drops of oil as per the instructions on the packet. Meanwhile, heat oil in the wok and add carrot. Cook for a minute and add sausages. Add chili flakes and mix well. Cook for another 2 minutes and add the peppers and onions. Add the garlic and mix well. I add garlic in the end because it gives a stronger flavor. Cook for 2-3 minutes and season with salt and pepper.

Drain the water from the spaghetti and add it to the wok. Mix well and add soy sauce and ketchup. Stir well and cook for another 3-4 minutes. Sprinkle oregano and serve. Enjoy!!!