CORN CAPSICUM MASALA

CORN CAPSICUM MASALA

Corn kernels 300gms
Coriander powder I tblspn
Cumin powder . .1 tspn
türmeric powder 1/2 tspn
Mawa (khoya).... . 1/2 cup
Garam masala powder . I tspn
Capsicums 3 medium sized
Onions 3 medium sized
Tomatoes 2 medium sized
Coriander leaves . 1/4 cup
Oil 3 tblspns
red chilli powder 1tspn
Cumin seeds1/2 tspn
Salt . as per taste
Fresh cream (optional) .1/4 cup
Ginger paste 2 tblspns
Garlic paste 1 tspn


METHOD OF PREPARATION 

1.Boil corn in lots of water. Once cooked, drain out excess water and keepa aside
2.Wash, deseed and dice the capsicums into I cm sized cubes. Peel onions
and chop them: Wash tomatoes and chop them finely Wash and finely
chop coriander leaves.
3.Heat oil in a kadai. Add cumin seeds, and when they begin to crackle,add chopped onions and sauté till golden brown.
4.Add ginger-garlic paste and cook for two to three minutes. Then add red powder, coriander powder, cumin powder, and turmeric powder. Stir fry for a few seconds. Add chopped tomatoes and cook till oil leaves the masala, stirring continuously. Add mawa and half cup of water, mix well and cook for a minute.
5.Add diced capsicum and mix well. Finally add boiled corn, garam masala
powder and salt. Mix and cook on low flame for four to five minutes.
6.Stir in fresh cream and chopped coriander leaves and serve hot.

Chef's Tip : This is rich dish, to reduce calories go easy on mmpø (khoyL) and
fresh cream. Use little milk instead.

PAALAK PANERR

PALAK PANEER

INGREDIENTS
Spinach 2 large bunches (900 gms)
Cottage cheese (panccr) 200 gms
Garlic . .8-10 cloves
Green chillies 2-3
Oil . 3 tblspns
Cumin seeds . 1/2 tspn
Salt . per taste
Lemon juice .1 tblspn
Fresh cream .......4 tblspns




METHOD OF PREPARATION 

Remove stems and wash spinach thoroughly under running water Blanchi salted boiling water for two minutes. Refresh in chilled water.
Squeeze out excess water. Grind into a fine paste along with green chillies.
2 Dice the paneer into I "x I "x h" pieces. Chop garlic and keep aside.
3 Heat oil in a pan. Add cumin seeds. When they begin to change colour,
add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required.
4 When the gravy comes to a boil, add the paneer dices and mix well. Stir in lemon juice. Finally add fresh cream.
Serve hot.

Chef's Tip: Palak paneer tastes best without too many spices and herbs. To get best results, do not overcook spinøch, as overcooking would not only adversely affect the bright color of spinach but also the taste

SOYABEAN GRANULE SABZI

SOYABEAN GRANULE SABZI


INGREDIENTS
Onions ... ... .3 medium sized
Tomatoes . 3 medium sized
Ginger .1 two inch piece
Green chillies 2
Soyabean granules 200 gms
Coriander leaves . 1/4 cup
Oil . .3 tblspns
 Cumin seeds I tspn
 Milk .3 cups
 Red chilli powder .
 Turmeric powder . 1/2 tspn
Salt as per taste



METHOD OF PREPARATION
1.Peel and finely chop the onions. Peel ginger, wash green chillies and make
a paste of ginger and green chillies. Thoroughly wash coriander leaves
and finely chop them. Wash and chop tomatoes.
2.Wash soyabean granules with lukewarm water. Drain and then soak in warm milk for half an hour.
3.Heat oil in a pan. Add cumin seeds. When they start to change colour,
add chopped onions and fry till light golden brown. Add ginger, green
chilli paste and cook for half a minute.
4.Add chopped tomatoes and cook for four to five minutes. Add red chilli
powder and turmeric powder. Cook till oil leaves the masala.
5.Add the soyabean granules and mix well. Cook covered till soya granules
are cooked. This normally takes about ten minutes. Add a little water if
required. Add salt and cook till it is almost dry.
6.Serve hot, garnished with chopped coriander leaves.

MASALEDAAR CHHOLE

MASALEDAAR  CHOLLEY

INGREDIENTS
Chick peas ( kabli chana) 1 1/2 cups
Salt . as per taste
Tea leaves .2 tspns
Dried Indian gooseberry (mula) . 3-4
Onions 3 large sized
Ginger 2 one inch pieces
Garlic 8-10 cloves
Green chillies 2
tomatoes 4 medium size
Coriander leaves . 1/4 cup
Oil . .4 tblspns
Cumin seeds .2 tblspns
Coriander powder .3 tspns
Red chilli powder . .1 tspn
Pomegranate seeds (anardana)
powder (coarse) .1 tblspn

METHOD OF PREPARATION:

1.Soak the chana overnight in watert Boil in the same water with salt, dried amla

and tea leaves (tied in a piece of muslin cloth) till tender. Remove amla and tea

leaves.

2.Peel and chop the onions. Peel ginger and garlic. Wash green chillies and make a paste of ginger, garlic and green chillies. Wash and chop the tomatoes and coriander leaves. Dry roast cumin seeds, cool and grind to a powder.

3.Heat oil in a pan, add chopped onions and sauté till brown. Add ginger-garlic-

green chilli paste and sauté for sometime.

4.Add coriander powder, ground roasted cumin seeds, red chilli, turmeric and anardana powder and cook till oil separates.

5. Add drained chana and mix well. Add tomatoes and a little cooking liquor and salt if required. Cook till the chanas are well mixed with the gravy.

6 Serve hot, garnished with coriander leaves.

'Chef's Tip : If you like, you may add boiled and diced Potatoes.