BUTTER PANEER MASALA

INGREDIENTS:-  

 3Tbsp - butter

250gm-paneer

2Tsp-red chilli powder

3/4 tsp-green chilli(grind)

1/2 tsp-ginger(grind)

4 big onion(grind)

6 medium tomato(blanch )

1/2 cup- dry fruits(2 tbsp coconut power+2tbsp musk melon seed+4 cashew+4 almond)

1tsp-salt (according to taste)

3/4tsp- garam masala

1/2tsp- dry coriander powder

1 pinch -turmeric powder

1 small piece dalchini

2 bay leaves (tej patta)

2tbsp-fresh cream(malai)

1tbsp-corriander leaves

1big cardamom

METHOD:-

1.-Take a pan put butter and heat it.

2.-Then put bay leaves,cardamom,dalchini(cinnamon).

3.After a minute put grind onion, green chilli and ginger then roast it.

4.we mix all ingrdients in half cup of water except garam masala then put this mixure in roasted onion.

5.Now put grind dry fruits in it and roast for 2 minutes

6.Now we will grind tomato and put in it then roast it

7.when butter come up,put panner pieces in it and mix it very well 

8.Now put it in serving bowl and granish with cream,garam masala and coriander leaves then cover it for 2 minutes.

9.Butter paneer  masala is ready.Now u can it with chapati,nan and lachedar roti.

Shahi Paneer

shahi paneer

Ingredients:-

16 piece paneer (square shape)

1 grind onion + 2 piece garlic+2 green chili
1 tomato paste
1 tbsp milk
1 tbsp grind cashew
1 tsp sugar
2 tbsp oil
2 clove
1 bay leaf
1/4 tsp cumin seed
1/4 tsp asafoetida(heeng)
Method:-
1. Heat oil and splutter cumin seed,asafoetida,bay leaf,clove then put onion paste(combine garlic and green chili)
2.When onion paste will get red brown then put tomato paste and fry it 5 minutes.
3.Add grind cashew and fry it 5 minutes then put milk and fry it 5 minutes.
4.Add sugar and fry 1 minutes then add paneer and fry it 5 minutes.
5.Ready for serve with chapati,naan and puri.

Dal Makhani

Ingredients:
1 cup black lentils (kaali sabut dal) –soak in water for 6-8 hours and pressure cook till soft
1/2 cup red kidney beans (rajma) – soak in water for 6-8 hours and pressure cook along with blank lentils till soft
2 tbsp ghee/oil
1 tsp cumin seeds
2 big onions grind
2 green chillies,slit lengthwise
1 tsp ginger garlic paste
1 tsp red chilli powder
1/2 tsp turmeric powder
salt to taste
2 big tomatoes grind
¼ cup butter
1 tsp garam masala powder
2-3 tbsp malai (cream of milk)
milk if need
grated paneer for garnish
Method:-
1.Heat ghee in a heavy bottomed vessel.Add cumin seeds and let them splutter.Add the grind onion and green chillis and sauté the onions till pink.
2.Add ginger garlic paste and fry for 3-4 mts.Add the turmeric pwd, chilli pwd and salt.
3.Add the grind tomato and cook for 5-6 mts.Now add the pressure cooked dals along with a cup of water and mix well till they are well coated with the masala mixture. Cook covered for 3-4 mts on medium heat.
4.Add butter and cook for 5 mts.
5.Add malai (if dal is tight u can mix milk) and garam masala and mix well.Garnish with grated paneer.
6.Serve with hot rotis.

Dum aloo

Ingredients:-
900gms Aloo (Potatoes)
33/4th cups water
Salt To Taste
Ghee or oil for deep-frying
1 cup ghee
1 large Onion (finely chopped)
4 tbsp tomato puree
140 ml curd
4 tbsp hot water
1 green pepper (seeds removed and sliced)
1tsp garam masala powder
Spices
4 cloves
4 bay leaves
6 black peppercorns
4 green cardamoms
1 brown cardamom
1piece cinnamon stick
Paste
1 large onion (chopped)
12 flakes garlic
2 tbsp ginger
6black peppercorns
1 tsp poppy seeds
1 tbsp coriander seeds
1 tsp cumin seeds
2 dry red chilies
1 tsp turmeric powder
A pinch of ground mace
A pinch of ground nutmeg

Method:-

1. Scrape the aloo (potatoes), prick all over with a fork and soak in the water with little salt for 2 hours.

2. Dry the potatoes on a cloth and heat the ghee or oil.

3. Deep fry the potatoes until golden brown. Drain and set aside.

4. Heat the measured ghee in a flameproof pan and fry onions with all the spices until golden.

5. Grind the paste ingredients to a fairly smooth paste and stir into the onions.

6. Cook for 10 minutes.Stir in the tomato puree, curd and salt.

7. Add the aloo (potatoes) and hot water and stir over a low heat for 5 minutes.

8. Sprinkle the dum aloo with pepper and garam masala and cook for few minutes.

Aloo palak(potato and spinach)

Time:25-30 minutes

Aloo palak

Ingredients:-
1 bunch of spinach(chopped and washed)
1 peel potato(cut  4 piece)
2-3 piece crushed garlic
1 chopped tomato
2 chopped green chilli
1/4 tsp cumin seed
1 pinch asafoetida
1 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
3/4 glass water
2 tsp oil
salt to taste

Method:-

1.Spinach and potato Put in cooker and add 3/4 glass of water then take 2 steam.
2.When cooker get cold then take out spinach and potato and drain water.
3.Mash spinch and potato and keep aside.
4.Heat oil in a pan and put cumin seed,garlic,asafoetida,green chilli and tomato.
5.Add turmeric powder,coriander powder,red chilli powder,salt and fry 3-4 minutes.
6.Add mash spinach and potato then mix well and fry 3-4 minutes.
7.Ready for eat with chapati.

Aloo Tamatar ki sabji(Potato and Tomato)

Time:-15-20 minutes
Ingredients:- 

Aloo Tamatar

2 boil potato
1 chopped tomato
2 chopped green chilli
1/2 tsp red chilli powder
1 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp cumin seed(zeera)
1/4 tsp mustard seed(rai)
3-4 granules asafoetida(heeng)
1/4 tsp garam masala
2 tbsp coriander leaves
1 tbsp oil
salt to taste

Method:-
1.Mash potato and heat oil then put cumin seed,mustard seed and asafoetida.
2.Add green chilli and tomato then add turmeric powder,red powder,coriander powder and salt.
3.Fry it for 2-3 minutes and put mashed potato and mix well.
4.A glass of water heat in another pan and boil it then put in the fry potato.
5.Simmer it for 4-5 min,Switch it off and garnish with coriander leaves and garam masala.
6.Ready for eat with puri and chapati.
 .

Kala Chana masala(Black chickpeas)

Time:-30-35 minutes


Kala Chana is very high in protein and provides a nutritional meal. It has a low glycemic index and is a good protein option for people with Diabetes.


Ingredients:-

2 medium cup kala chana (washed and soaked in water overnight)
1 glass water

kala chana masala

1 chopped onion
2 chopped green chilli
1/4 tsp mustard seed(rai)
1/4 tsp cumin seed(zeera)
1/2 lemon
1 tsp red chilli powder
1 1/2 tsp coriander powder
1/4 tsp turmeric powder
salt to taste

Method:-

1.Heat oil in a pressure cooker and add mustard seed and cumin seed.cook till they splutter.
2.Add kala chana,turmeric powder coriander powder,red chilli powder and salt.
3.Mix well and add water.
4.Cover the cooker and take 5 steam untill it becomes soft.
5.Turn off gas and let it get cold then open cooker and add onion and green chilli.
6.Put the cooker on gas and take a steam then turn off gas.
7.Let it get cold and open the cooker.
8.Cooker put on gas when water finish then turn off gas and mix lemon juice and you can mix more chopped onion, tomatoes and green chili.
9.Ready for eat with chapati,tea,rice.

Baigan ka bharta(Egg plant,Brinjal)

Dal Palak(spinach)

Time:20-25 minutes

Ingredients:-

1 bunch spinach(palak)
2 fist(mutti) green dal
1/4 tsp cumin seed(zeera)
3-4 ganules asafoetida(heeng)
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
2 chopped green chilli
1 chopped tomato
1 tbsp oil
2 glass water
salt to taste


Method:-

1.Chopped the spinach and washed very well.
2.Put in the cooker and add washed green dal and water.
3.Take 1 steam and take another 2 steam on low flame then turn off gas and keep aside.
4.Heat oil in a pan and put cumin seed ;asafoetida and chopped green chilli.
5.Add tomato and fry for 3-4 minutes until it becomes soft.
6.Fried tomato put in the steamed dal and palak.
7.Ready to eat with chapati(roti)

Capsicum and potato

Time:-20-25 minutes

Ingredients:-

1 chopped capsicum
1 potato
1 green chilli
3-4granules asafoetida(heeng)
1/4 tsp cumin seed(zeera)
1/4 tsp turmeric powder
1 tsp red chilli powder
1/2 tsp coriander powder
1/2 tsp aniseed(sauf)
2 tbsp oil
salt to taste


Method:-

1.Boil potato and peel it then mash

2.Heat 2 tbsp of oil in a pan and put cumin seed and asafoetida.

3.Add capsicum and fry for 2 mins.

4.Add chilli powder,coriander powder, turmeric powder,aniseed, salt and potatoes.

5.Mix them well and cover with plate for 8-10 mins then turn off gas.

6.Ready to serve with chapati(roti)

Bottle Gourd Sabji

Bottle Gourd Vegetable

Ingredients:-

1/2kg chopped bottle gourd

1-2 chopped green chilliees
1 chopped tomato

1-2 granules Asafetida (Heeng)
1/2 tsp.cumin seed (Jeera)

3/4 tsp coriander powder

1/4 tsp turmeric powder

1/4 tsp red chilli powder

coriander leaves

salt to taste
1/2 tbsp oil

Method:-

1. Peel the bottlegourd,and scoop the seeds out from inside with a spoon.Dice into 1/2"squares.
2. Splutter the jeera,heeng and garlic paste in some heated oil.
3. Add the chopped green chillies,turmeric powder,coriander powder,chili powder and salt.
4. Add the chopped bottle gourd and mix it constantly on high heat.Reduce the heat,cover and steam until it becomes soft for approximately 15 minutes. 
5. Add the chopped tomatoes and fry it 2-3 minute until get soft.
6. Garnish with coriander leaves and ready for serve.