Adai

Adai Whether your entertaning or home relaxing with your family, everyone loves Adai! Ingredients : Par boiled rice- 2 cups Red gram dhal- ½ cup Bengal gram dhal- ½ cup Green chillies- 6 Grated coconut- 3 tablespoons Coarsely powdered pepper and cumin -1 teaspoon.   Chopped coriander leaves and curry leaves- 2 tablespoons Salt to taste - optional oil- for frying - use sparingly Makes about 20 Adais   Directions : Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!

Adai

Adai Whether your entertaning or home relaxing with your family, everyone loves Adai! Ingredients : Par boiled rice- 2 cups Red gram dhal- ½ cup Bengal gram dhal- ½ cup Green chillies- 6 Grated coconut- 3 tablespoons Coarsely powdered pepper and cumin -1 teaspoon.   Chopped coriander leaves and curry leaves- 2 tablespoons Salt to taste - optional oil- for frying - use sparingly Makes about 20 Adais   Directions : Soak rice and dhal together for 2-3 hours. Grind it along with coconut and chillies till it becomes a thick paste. Mix in the other ingredients. Heat a heavy dosa pan and spread little batter on it using the ladle into a thick circular adai. Add a teaspoon of oil around and fry on both sides in medium flame. Serve hot with chutney or tomato sauce. Enjoy!

Mutter Paneer Masala

This North Indian curry made with mutter and paneer is probably the most frequently ordered dish in Indian restaurants, and now you can make this in your kitchen!

Ingredients :

250 gms fresh green peas
300 gms paneer
3 nos clove
1 tsp cumin
5 nos cardamom
1 stick cinnamon
100 gms chopped onion
100 gms tomato
50 gms ginger garlic paste
1 tsp red chillie powder
½ coriander powder
½ tsp turmeric powder
75 gms curd
Salt to taste
A pinch garam masala powder
Oil for frying
25 gms coriander leaves

Method :

Make a Puree out of tomato in a blender.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
When they crackle add chopped onions and fry till golden brown.
Add ginger garlic paste, puree and stir.
Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie powder.
Beat the curd to a smooth texture and stir for 2 minutes.
Reduce the burner to low temperature, stirring occassionally till gravy is thick.
Add garam masala powder and close the lid.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire.
Ready to serve hot.

Mutter Paneer Masala

This North Indian curry made with mutter and paneer is probably the most frequently ordered dish in Indian restaurants, and now you can make this in your kitchen!

Ingredients :

250 gms fresh green peas
300 gms paneer
3 nos clove
1 tsp cumin
5 nos cardamom
1 stick cinnamon
100 gms chopped onion
100 gms tomato
50 gms ginger garlic paste
1 tsp red chillie powder
½ coriander powder
½ tsp turmeric powder
75 gms curd
Salt to taste
A pinch garam masala powder
Oil for frying
25 gms coriander leaves

Method :

Make a Puree out of tomato in a blender.
Take oil in a frying pan and add cumin, cloves, cinnamon and cardamom.
When they crackle add chopped onions and fry till golden brown.
Add ginger garlic paste, puree and stir.
Cook green peas with salt for a while and add turmeric powder, coriander powder and chillie powder.
Beat the curd to a smooth texture and stir for 2 minutes.
Reduce the burner to low temperature, stirring occassionally till gravy is thick.
Add garam masala powder and close the lid.
Cut the fresh paneer into cubes and fry in oil till golden.
Dip in cold water, squeeze the paneer and add to gravy. Take off from the fire.
Ready to serve hot.

Paneer Amritsari

Paneer Amritsari is an excellent and popular dish from the Punjabi cuisine usually sold in many restaurants to Punjabi dhabas. It is one of the hottest favorite dishes among the vegetarians!

Ingredients :

500 gms paneer
2 onions, sliced into thin rings
1 tsp ginger, grated
1 tsp garlic, finely crushed
½ tbsp coriander, finely chopped
1 tsp ajwain seeds
¾ cup gram flour
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp tandoori masala
½ tsp punjabi garam masala
½ tsp sugar
1 anardhana powder
Salt to taste
2 tbsp oil

Method :

Cut paneer into cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
Sprinkle 2 to 3 tbsp of water if necessary. Add ½ tbsp oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Fry the pieces till it becomes crispy and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt.
Toss well and garnish with coriander.
Serve hot.

Paneer Amritsari

Paneer Amritsari is an excellent and popular dish from the Punjabi cuisine usually sold in many restaurants to Punjabi dhabas. It is one of the hottest favorite dishes among the vegetarians!

Ingredients :

500 gms paneer
2 onions, sliced into thin rings
1 tsp ginger, grated
1 tsp garlic, finely crushed
½ tbsp coriander, finely chopped
1 tsp ajwain seeds
¾ cup gram flour
1 tsp red chilli powder
½ tsp turmeric powder
½ tsp tandoori masala
½ tsp punjabi garam masala
½ tsp sugar
1 anardhana powder
Salt to taste
2 tbsp oil

Method :

Cut paneer into cubes.
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain, garam & tandoori masalas.
Sprinkle 2 to 3 tbsp of water if necessary. Add ½ tbsp oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Fry the pieces till it becomes crispy and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt.
Toss well and garnish with coriander.
Serve hot.

Navaratna Kurma

Bring the taste of India to your family's table, this dish will have everyone asking you for second helpings!

Ingredients :

2 cups mixed vegetables, boiled
[Carrot, Peas, Potatoes, Cauliflower]
2 onions, chopped
2 tsp ginger, garlic paste
½ tsp turmeric powder
2 tsp dhania powder
1 ½ tsp red chilli powder
1 ½ tsp garam masala powder
1 cup milk
2 tbsp whip cream
3 tbsp ghee
Salt to taste
100 gms paneer
3 tbsp tomato paste
4 tbsp dryfruits (cashews, almond, kismis)
4 tbsp crushed pineapple (optional)

Method :

Dice paneer into pieces and deep fry and keep it aside
Heat ghee in a pan, fry onions ginger garlic paste in a low flame till the ghee seperates from it.
Add tomato paste, turmeric powder, dhania powder, red chilli powder, garam masala powder, salt and little water.
Then add the boiled vegetables and let it boil for some time till the gravy is thickened.
Then add milk and cream. Boil for a minute.
Before removing from fire add the paneer pieces, dryfruits, Pineapple
Garnish with coriander or cilantro leaves

Navaratna Kurma

Bring the taste of India to your family's table, this dish will have everyone asking you for second helpings!

Ingredients :

2 cups mixed vegetables, boiled
[Carrot, Peas, Potatoes, Cauliflower]
2 onions, chopped
2 tsp ginger, garlic paste
½ tsp turmeric powder
2 tsp dhania powder
1 ½ tsp red chilli powder
1 ½ tsp garam masala powder
1 cup milk
2 tbsp whip cream
3 tbsp ghee
Salt to taste
100 gms paneer
3 tbsp tomato paste
4 tbsp dryfruits (cashews, almond, kismis)
4 tbsp crushed pineapple (optional)

Method :

Dice paneer into pieces and deep fry and keep it aside
Heat ghee in a pan, fry onions ginger garlic paste in a low flame till the ghee seperates from it.
Add tomato paste, turmeric powder, dhania powder, red chilli powder, garam masala powder, salt and little water.
Then add the boiled vegetables and let it boil for some time till the gravy is thickened.
Then add milk and cream. Boil for a minute.
Before removing from fire add the paneer pieces, dryfruits, Pineapple
Garnish with coriander or cilantro leaves

Palak Makkai Malai

Palak makkai malai is an excellent north Indian gravy based dish made of spinach, corn kenels and cream to enhance the flavor and taste of the dish!

Ingredients :

1 bunch spinach, chopped
3 green chillies, chopped
1" piece ginger, grated
1 onion
2 tbsp green moong dal
½ cup corn kernels boiled
1/3 ^rd cup cream
¼ tsp clove-cinnamon powder
¼ tsp punjabi garam masala
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp amchur powder
Salt to taste
3 tbsp ghee

Method :

Wash moong dal. Wash and drain spinach.
Pressure cook together the following, with 1 ½ cups water - Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
When dal is soft, mash mixture with a fork or ladle.
Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.
Stir and cook till thick. Stir in beaten malai or cream.
Stir till smooth. Take in serving dish.
Heat remaining ghee, add chilli powder and pour over vegetable.
Stir and serve hot

Palak Makkai Malai

Palak makkai malai is an excellent north Indian gravy based dish made of spinach, corn kenels and cream to enhance the flavor and taste of the dish!

Ingredients :

1 bunch spinach, chopped
3 green chillies, chopped
1" piece ginger, grated
1 onion
2 tbsp green moong dal
½ cup corn kernels boiled
1/3 ^rd cup cream
¼ tsp clove-cinnamon powder
¼ tsp punjabi garam masala
½ tsp turmeric powder
½ tsp red chilli powder
½ tsp amchur powder
Salt to taste
3 tbsp ghee

Method :

Wash moong dal. Wash and drain spinach.
Pressure cook together the following, with 1 ½ cups water - Spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger, chillies.
When dal is soft, mash mixture with a fork or ladle.
Heat 2 tbsp. ghee, add corn, spinach mixture, salt, amchur, garam masala.
Stir and cook till thick. Stir in beaten malai or cream.
Stir till smooth. Take in serving dish.
Heat remaining ghee, add chilli powder and pour over vegetable.
Stir and serve hot

Potato in Curd Gravy

This recipe consists of potatoes combined with a creamy tasty gravy. I love the taste of this creamy gravy without taking in a ton of calories!

Ingredients :

3 potatoes, boiled
1 cup curd
1 tsp red chilli powder
1 tsp salt
½ tsp dhania powder
½ tsp turmeric powder
½ tsp garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp coriander leaves, chopped
1 ¼ cup water
½ tsp each ginger and garlic grated
2 green chillies
1 tsp each cumin and mustard seeds
½ tsp wheat flour
1 tbsp oil

Method :

Cut potatoes into big pieces. Mash 3 to 4 pieces fine with hand. Keep both aside.
Mix all the dry masala in ¼ cup water.
Heat oil. Add the cumin and mustard seeds.
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd. Add the remaining water and all the potato and flour.
Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander. Serve hot.

Potato in Curd Gravy

This recipe consists of potatoes combined with a creamy tasty gravy. I love the taste of this creamy gravy without taking in a ton of calories!

Ingredients :

3 potatoes, boiled
1 cup curd
1 tsp red chilli powder
1 tsp salt
½ tsp dhania powder
½ tsp turmeric powder
½ tsp garam masala
2 pinches asafoetida
1 stalk curry leaves
1 tbsp coriander leaves, chopped
1 ¼ cup water
½ tsp each ginger and garlic grated
2 green chillies
1 tsp each cumin and mustard seeds
½ tsp wheat flour
1 tbsp oil

Method :

Cut potatoes into big pieces. Mash 3 to 4 pieces fine with hand. Keep both aside.
Mix all the dry masala in ¼ cup water.
Heat oil. Add the cumin and mustard seeds.
When they splutter, add ginger-garlic, chilli and curry leaves.
Add the masala mixture and fry for 2 minutes.
Add beaten curd and fry for 5 minutes or till the curd loses its whiteness.
Stir continuously after adding curd. Add the remaining water and all the potato and flour.
Stir well. Boil and simmer for 10 minutes or till gravy thickens
Garnish with chopped coriander. Serve hot.

Pumpkin Aloo Tarkari

Do you like Indian food made with potatoes? This recipe is sure to be a family favorite!

Ingredients :
400 gms pumpkin
300 gms potato
3 tbsp mustard oil
1 tsp turmeric powder
2 dry red chillies
2 tsp garam masala powder
salt to taste

Method :
Peel and cut the potatoes and pumpkin into medium-sized pieces.
Heat the oil and add the dry red chillies.
Lower the flame and add the vegetables and the rest of the ingredients except the garam masala powder.
Add 1 cup of water and cover with a lid.
Cook over a medium heat till the potato pieces are tender.
Mix in the garam masala and stir gently.
This preparation will be with little gravy.

Pumpkin Aloo Tarkari

Do you like Indian food made with potatoes? This recipe is sure to be a family favorite!

Ingredients :
400 gms pumpkin
300 gms potato
3 tbsp mustard oil
1 tsp turmeric powder
2 dry red chillies
2 tsp garam masala powder
salt to taste

Method :
Peel and cut the potatoes and pumpkin into medium-sized pieces.
Heat the oil and add the dry red chillies.
Lower the flame and add the vegetables and the rest of the ingredients except the garam masala powder.
Add 1 cup of water and cover with a lid.
Cook over a medium heat till the potato pieces are tender.
Mix in the garam masala and stir gently.
This preparation will be with little gravy.

Punjabi Bhendi Masala

This the most delicious Punjabi recipes you'll ever find and your family will love it!

Ingredients :

1 kg fresh Bhendi
2 onions, finely chopped
1 tomato cut into pieces
1 tsp ginger paste
2 tsp coriander powder
1 tsp turmeric powder
3 tsp red chili powder
1 tsp jeera seeds
Coriander leaves, finely chopped
3 tbsp oil
Salt as per taste

Method :

Clean the bhendi with a moist cloth. Cut bhendi in about 1" pieces.
Make a slit in each of the pieces so the masala gets applied.
Heat oil in kadai, add jeera seeds.
Then add the cut onion and fry for some time till they become golden brown.
Then add the tomato pieces and let them cook.
Add ginger paste and coriander powder and fry for a minute.
Add turmeric powder, red chili powder, mix it.
This should become homogeneus mixture which leaves out the oil.
Add the bhendi pieces to the mixture and apply the masala properly.
Let it cook on medium flame while stirring in between so that it does not stick to the kadai.
This may take 10 minutes. Add salt and garnish with coriander leaves.

Punjabi Bhendi Masala

This the most delicious Punjabi recipes you'll ever find and your family will love it!

Ingredients :

1 kg fresh Bhendi
2 onions, finely chopped
1 tomato cut into pieces
1 tsp ginger paste
2 tsp coriander powder
1 tsp turmeric powder
3 tsp red chili powder
1 tsp jeera seeds
Coriander leaves, finely chopped
3 tbsp oil
Salt as per taste

Method :

Clean the bhendi with a moist cloth. Cut bhendi in about 1" pieces.
Make a slit in each of the pieces so the masala gets applied.
Heat oil in kadai, add jeera seeds.
Then add the cut onion and fry for some time till they become golden brown.
Then add the tomato pieces and let them cook.
Add ginger paste and coriander powder and fry for a minute.
Add turmeric powder, red chili powder, mix it.
This should become homogeneus mixture which leaves out the oil.
Add the bhendi pieces to the mixture and apply the masala properly.
Let it cook on medium flame while stirring in between so that it does not stick to the kadai.
This may take 10 minutes. Add salt and garnish with coriander leaves.

Sarson Ka Saag

This Sarson ka Saag recipe has the unique flavor of fresh Mustard Greens that is perfectly balanced with Spinach!

Ingredients :

1 bunch sarson greens
1 bunch spinach
1 onion, grated
½ tsp ginger, grated
½ tsp garlic, grated
3 green chillies
1 tbsp grated cheese
½ lemon juice
Salt to taste
2 tbsp ghee
1 tbsp oil
½ tsp garam masala
1 tbsp maize flour

Method :

Chop both greens, wash, drain. Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir. Add ginger, garlic, stir.
Add few pinches salt, 1 cup water. Pressure cook till done.
Mash well. Heat ghee in a pan, add onion, saute till brown,
Add all other ingredients, except cheese. Stir well and cook till oil separates.
Garnish with cheese. Serve hot.

Sarson Ka Saag

This Sarson ka Saag recipe has the unique flavor of fresh Mustard Greens that is perfectly balanced with Spinach!

Ingredients :

1 bunch sarson greens
1 bunch spinach
1 onion, grated
½ tsp ginger, grated
½ tsp garlic, grated
3 green chillies
1 tbsp grated cheese
½ lemon juice
Salt to taste
2 tbsp ghee
1 tbsp oil
½ tsp garam masala
1 tbsp maize flour

Method :

Chop both greens, wash, drain. Heat oil in the pressure cooker direct.
Add both greens, green chillies, stir. Add ginger, garlic, stir.
Add few pinches salt, 1 cup water. Pressure cook till done.
Mash well. Heat ghee in a pan, add onion, saute till brown,
Add all other ingredients, except cheese. Stir well and cook till oil separates.
Garnish with cheese. Serve hot.

Shahi Saucy Cauliflower

This recipe is an easy to make recipe with all the right and exotic ingredients and makes use of the most commonly available vegetable, the cauliflower which is also under used. The sauce is smooth and creamy and the tender cauliflower just melts in your mouth.

Recipe: (Serving size 4 people)

Ingredients:

1 medium size cauliflower

1 medium onion

2 medium tomatoes

2 – 3 cloves of garlic

A small piece of ginger, almost the same amount as garlic

2 – 3 cloves

1 small cinnamon stick

Red chili powder as per your taste

1 tsp turmeric powder

1 cup milk or cream

Fresh cilantro for garnish

Salt as per taste

3 tsp vegetable or canola oil

1 tsp cumin seeds

Bring a large pot filled with water to boil. Add a good amount of salt in it. Remove all the green stems and leaves from the cauliflower and then immerse it in the boiling water. make sure that the water does not overflow but cover the cauliflower, if not completely but most of it. Cover it with a lid and let it cook. Puree onions in a food processor.

Remove it and then puree the tomatoes, ginger, garlic. Heat oil in a non-stick wok like pan and when oil is hot add the cumin seeds. The seeds will cook and brown a little releasing it’s aroma. Now add the cloves and cinnamon stick. In just a minute add the onions and saute until it is almost cooked. Occasionally check on the cauliflower with a fork or knife to make sure it is cooked but not over cooked.

Now add the puree of tomato, ginger,garlic. Let them all cook nicely, make sure to stir it occasionally until the raw smell goes away and the oil sort of separates on the sides. Now add the spices mentioned and make sure you add less salt because the cauliflower is already cooking in salted water.

Add 1/2 the amount of milk/cream and stir well, bring it to a boil. This is your sauce. If you think that cauliflower will not immerse most of itself in this sauce add the remaining milk/cream and bring it to a boil. You can also add a little bit of water if needed.When the cauliflower is cooked, drain the water and place the cauliflower with its head up. Spoon some of the sauce over the cauliflower.

Make sure that the cauliflower is almost immersed in this sauce. Cover with a lid and let is cook for another few minutes. Just 30 minutes before serving remove the cauliflower from the pan into a big bowl and pour the sauce over it so that the cauliflower absorbs all the flavors and spices. Garnish with cilantro or parsley.

Cut like a cake individual portions using a knife and serve hot with rice or Naan.

Shahi Saucy Cauliflower

This recipe is an easy to make recipe with all the right and exotic ingredients and makes use of the most commonly available vegetable, the cauliflower which is also under used. The sauce is smooth and creamy and the tender cauliflower just melts in your mouth.

Recipe: (Serving size 4 people)

Ingredients:

1 medium size cauliflower

1 medium onion

2 medium tomatoes

2 – 3 cloves of garlic

A small piece of ginger, almost the same amount as garlic

2 – 3 cloves

1 small cinnamon stick

Red chili powder as per your taste

1 tsp turmeric powder

1 cup milk or cream

Fresh cilantro for garnish

Salt as per taste

3 tsp vegetable or canola oil

1 tsp cumin seeds

Bring a large pot filled with water to boil. Add a good amount of salt in it. Remove all the green stems and leaves from the cauliflower and then immerse it in the boiling water. make sure that the water does not overflow but cover the cauliflower, if not completely but most of it. Cover it with a lid and let it cook. Puree onions in a food processor.

Remove it and then puree the tomatoes, ginger, garlic. Heat oil in a non-stick wok like pan and when oil is hot add the cumin seeds. The seeds will cook and brown a little releasing it’s aroma. Now add the cloves and cinnamon stick. In just a minute add the onions and saute until it is almost cooked. Occasionally check on the cauliflower with a fork or knife to make sure it is cooked but not over cooked.

Now add the puree of tomato, ginger,garlic. Let them all cook nicely, make sure to stir it occasionally until the raw smell goes away and the oil sort of separates on the sides. Now add the spices mentioned and make sure you add less salt because the cauliflower is already cooking in salted water.

Add 1/2 the amount of milk/cream and stir well, bring it to a boil. This is your sauce. If you think that cauliflower will not immerse most of itself in this sauce add the remaining milk/cream and bring it to a boil. You can also add a little bit of water if needed.When the cauliflower is cooked, drain the water and place the cauliflower with its head up. Spoon some of the sauce over the cauliflower.

Make sure that the cauliflower is almost immersed in this sauce. Cover with a lid and let is cook for another few minutes. Just 30 minutes before serving remove the cauliflower from the pan into a big bowl and pour the sauce over it so that the cauliflower absorbs all the flavors and spices. Garnish with cilantro or parsley.

Cut like a cake individual portions using a knife and serve hot with rice or Naan.

Stuffed Baingan

Stuffed Baingan

A favorite dish among Indian culture, treat your family this most delicous recipe and fun to make! 

Ingredients :
4 egg plants, chopped
1 tbsp onion, chopped
1 green chilli, finely chopped
2 tsp chopped coriander leaves
1 tbsp besan
1 tsp canola oil
2 tsp yogurt

Spices :
¾ tsp red chilli powder
1 tsp coriander powder
½ tsp haldi powder
salt to taste

Method :
Make a slit at one long side of the eggplant.
Take out some part of the plant from inside to create a small cavity.
Take yogurt in a small bowl, add 2 tsp water, gram flour, and all the spices.
Combine well to make a paste. Add chopped onion, green chillies, and half of the coriander leaves.
Fill this paste in the cavity of each eggplant and close the eggplants gently.
Leave some paste in the bowl. Heat a non-sticking deep pan and take oil.
Add the remaining paste and sauté it for 3 to 5 minutes.
Add all the eggplants, and cover the pan. Cook for 3 to 5 minutes.
Change the sides of the eggplants and again cook for 3 to 5 minutes.
Sprinkle the coriander leaves.

Stuffed Baingan

Stuffed Baingan

A favorite dish among Indian culture, treat your family this most delicous recipe and fun to make! 

Ingredients :
4 egg plants, chopped
1 tbsp onion, chopped
1 green chilli, finely chopped
2 tsp chopped coriander leaves
1 tbsp besan
1 tsp canola oil
2 tsp yogurt

Spices :
¾ tsp red chilli powder
1 tsp coriander powder
½ tsp haldi powder
salt to taste

Method :
Make a slit at one long side of the eggplant.
Take out some part of the plant from inside to create a small cavity.
Take yogurt in a small bowl, add 2 tsp water, gram flour, and all the spices.
Combine well to make a paste. Add chopped onion, green chillies, and half of the coriander leaves.
Fill this paste in the cavity of each eggplant and close the eggplants gently.
Leave some paste in the bowl. Heat a non-sticking deep pan and take oil.
Add the remaining paste and sauté it for 3 to 5 minutes.
Add all the eggplants, and cover the pan. Cook for 3 to 5 minutes.
Change the sides of the eggplants and again cook for 3 to 5 minutes.
Sprinkle the coriander leaves.

Stuffed Paneer Potatoes

Stuffed Paneer Potatoes delicious with cottage cheese and flavorful spices!

Ingredients :

5-6 medium potatoes
1 cup grated or crushed paneer
4-5 green chillies
1" piece ginger
2-3 cloves garlic
1 crushed red chilli
1 sprig spring onion finely chopped
1 tbsp butter or ghee
1 tsp soya sauce
1/2 tsp sugar
salt to taste

Method :

Wash and peel the potatoes raw. Pressure cook for one whistle only.
Cut a coin on the potato vertically and scoop out the inside leaving a thick wall.
Mix the scooped potato, paneer, green chillies, salt well.
Carefully stuff the mixture in the potatoes close mouth with the coin - shaped lid.
Heat ghee or butter, add the crushed chilli, garlic and ginger.
Fry for a minute. Add the spring onion and sauce, sugar and salt.
Carefully slide potatoes in and see that they are coated with the seasoning.
Before serving transfer carefully to casserole and bake in a hot oven for 7 to 8 minutes.
Serve hot.

Stuffed Paneer Potatoes

Stuffed Paneer Potatoes delicious with cottage cheese and flavorful spices!

Ingredients :

5-6 medium potatoes
1 cup grated or crushed paneer
4-5 green chillies
1" piece ginger
2-3 cloves garlic
1 crushed red chilli
1 sprig spring onion finely chopped
1 tbsp butter or ghee
1 tsp soya sauce
1/2 tsp sugar
salt to taste

Method :

Wash and peel the potatoes raw. Pressure cook for one whistle only.
Cut a coin on the potato vertically and scoop out the inside leaving a thick wall.
Mix the scooped potato, paneer, green chillies, salt well.
Carefully stuff the mixture in the potatoes close mouth with the coin - shaped lid.
Heat ghee or butter, add the crushed chilli, garlic and ginger.
Fry for a minute. Add the spring onion and sauce, sugar and salt.
Carefully slide potatoes in and see that they are coated with the seasoning.
Before serving transfer carefully to casserole and bake in a hot oven for 7 to 8 minutes.
Serve hot.

Stuffed Capsicum

Stuffed Capsicum Yum, your family will love this fun dish, great way to jazz up some vegetables! Ingredients : ½ kg capsicum 1 cup coconut gratings 10 roasted red chillies Tamarind lump ½ tsp fenugreek seeds 2 tsp coriander seeds 4 tbsp oil 1 small piece gur 2 onions ½ tsp mustard seeds 1 sprig curry leaves Salt to taste Method : If stalk of capsicum is too long, trim it. Cut a slit around the stalk (about ¼" from it) extending to ¾ of the capsicum. This will serve as a lid. Open it and scoop out seeds from capsicum with the handle of a spoon. Discard them. Grind coconut gratings with roasted red chillies, and tamarind to a coarse paste. When masala is almost ready, add fenugreek and coriander, gur and salt. Grind for a while. Then mix chopped onion with the masala. Stuff the capsicums one by one with the masala and close the lids. Prepare seasoning in frying pan with mustard and curry leaves in oil. Drop the stuffed capsicums gently in it. Spread the excess masala, if any, all over. Cook on a low flame under cover. Open 2-3 times, at intervals, and turn over slightly. After sufficient cooking, remove from flame.

Stuffed Capsicum

Stuffed Capsicum Yum, your family will love this fun dish, great way to jazz up some vegetables! Ingredients : ½ kg capsicum 1 cup coconut gratings 10 roasted red chillies Tamarind lump ½ tsp fenugreek seeds 2 tsp coriander seeds 4 tbsp oil 1 small piece gur 2 onions ½ tsp mustard seeds 1 sprig curry leaves Salt to taste Method : If stalk of capsicum is too long, trim it. Cut a slit around the stalk (about ¼" from it) extending to ¾ of the capsicum. This will serve as a lid. Open it and scoop out seeds from capsicum with the handle of a spoon. Discard them. Grind coconut gratings with roasted red chillies, and tamarind to a coarse paste. When masala is almost ready, add fenugreek and coriander, gur and salt. Grind for a while. Then mix chopped onion with the masala. Stuff the capsicums one by one with the masala and close the lids. Prepare seasoning in frying pan with mustard and curry leaves in oil. Drop the stuffed capsicums gently in it. Spread the excess masala, if any, all over. Cook on a low flame under cover. Open 2-3 times, at intervals, and turn over slightly. After sufficient cooking, remove from flame.

Sukhi Channa Dal This delicous meal will take you back to India along with your family with the smell alone and the taste will make it a favorite dish! Ingredients : 1 cup channa dal 1 cup onions, thinly sliced 1 tbsp fenugreek leaves, finely chopped 1" stick cinnamon 2 to 3 cardamoms 2 cloves 1 bayleaf 1 tsp cumin seeds ½ tsp turmeric powder ½ tsp pepper powder Salt to taste ½ tsp sugar 1 tsp lemon juice 2 tbsp ghee Method : Clean, wash, soak dal for 15 minutes. Boil in 5 cups water, adding turmeric and salt. Either pressure cook or boil till just soft. Drain water. Heat ghee in a heavy saucepan. Add all spices, broken coarsely, and cumin seeds. Allow to splutter, add onions. Stirfry till light brown. Add dal, lemon juice, masalas and fenugreek leaves. Stir gently. Take care not to mash up dal too much. Serve hot. Serve hot, garnished with coriander leaves.

Sukhi Channa Dal This delicous meal will take you back to India along with your family with the smell alone and the taste will make it a favorite dish! Ingredients : 1 cup channa dal 1 cup onions, thinly sliced 1 tbsp fenugreek leaves, finely chopped 1" stick cinnamon 2 to 3 cardamoms 2 cloves 1 bayleaf 1 tsp cumin seeds ½ tsp turmeric powder ½ tsp pepper powder Salt to taste ½ tsp sugar 1 tsp lemon juice 2 tbsp ghee Method : Clean, wash, soak dal for 15 minutes. Boil in 5 cups water, adding turmeric and salt. Either pressure cook or boil till just soft. Drain water. Heat ghee in a heavy saucepan. Add all spices, broken coarsely, and cumin seeds. Allow to splutter, add onions. Stirfry till light brown. Add dal, lemon juice, masalas and fenugreek leaves. Stir gently. Take care not to mash up dal too much. Serve hot. Serve hot, garnished with coriander leaves.