Garlic Bread

 Ingredients:

1 loaf of French bread or Italian bread

. ½ cup (1 stick) unsalted butter, softened

. 4 cloves garlic, minced

. 2 tablespoons fresh parsley, finely chopped (optional)

. ½ teaspoon salt

. ¼ teaspoon black pepper

Instructions:

1. Preheat your oven to 375°F (190°C).or tandoor(preheat)

2. Slice the bread loaf in half horizontally, creating two large pieces. You can also slice it into smaller individual-sized portions if preferred.

3. In a small bowl, mix together the softened butter, minced garlic, chopped parsley (optional), salt, and black pepper until well combined.

4. Spread the garlic butter mixture evenly on the cut sides of the bread.

5. If desired, sprinkle some additional parsley on top for garnish.

6. Place the prepared bread on a baking sheet or a piece of aluminum foil.

7. Bake the garlic bread in the preheated oven for about 10-12 minutes, or until the bread is toasted and the butter is melted and aromatic.

8. Once the garlic bread is done, remove it from the oven and let it cool slightly.

9. Cut the bread into slices and serve it warm.

10. Enjoy your homemade garlic bread as a side dish or as a tasty accompaniment to pasta, soups, or salads!

Note: You can customize your garlic bread by adding grated Parmesan cheese, shredded mozzarella, or other herbs and spices to the garlic butter mixture before spreading it on the bread. Just be creative and experiment with flavors to suit your taste preferences.

Pizza base with topping

 Ingredients:

. 2 ½ cups all-purpose flour

. 1 teaspoon salt

. 1 teaspoon sugar

. 2 ¼ teaspoons instant yeast

. 1 cup warm water (around 110°F/43°C)

. 2 tablespoons olive oil

Instructions:

1. In a large mixing bowl, combine the all-purpose flour, salt, and sugar. Mix well.

2. In a separate small bowl, dissolve the instant yeast in warm water. Let it sit for about 5 minutes until it becomes frothy.

3. Make a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.

4. Gradually mix the wet and dry ingredients together until they form a dough.

5. Transfer the dough to a floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. You may need to add a bit more flour if the dough is too sticky.

6. Shape the dough into a ball and place it in a greased bowl, turning it around to coat it with oil. Cover the bowl with a clean kitchen towel or plastic wrap.

7. Allow the dough to rise in a warm place for about 1-2 hours, or until it has doubled in size. This will allow the yeast to ferment and create air pockets in the dough.

8. Once the dough has risen, punch it down gently to release any air bubbles that may have formed.

9. Divide the dough into portions, depending on the size of pizzas you want to make. You can make one large pizza or several smaller ones.

10. Roll out each portion of dough into a round or oval shape, about ¼ inch thick. If the dough springs back while rolling, let it rest for a few minutes and then continue.

11. At this point, you can add your favorite pizza toppings and bake the pizza in a preheated oven at 475°F (245°C) for about 12-15 minutes, or until the crust is golden brown and the cheese is bubbly.

Once your pizza is ready, remove it from the oven, slice, and enjoy!

Note: If you prefer a thinner or thicker crust, you can adjust the thickness by rolling the dough accordingly. Additionally, this recipe makes a basic pizza dough. Feel free to add herbs or other seasonings to the dough to enhance the flavor if desired.

Navratan korma

 Ingredients:

. 1 cup mixed vegetables (carrots, beans, peas, cauliflower, etc.), chopped

. 1/2 cup paneer (Indian cottage cheese), cubed (optional)

. 1/2 cup cashew nuts, soaked in water for 15 minutes

. 1/2 cup fresh cream or heavy cream

. 1/4 cup milk

. 1/4 cup yogurt

. 2 tablespoons ghee (clarified butter) or oil

. 1 medium-sized onion, finely chopped

. 2 tomatoes, pureed

. 1 tablespoon ginger-garlic paste

. 1 teaspoon cumin seeds

. 1 teaspoon turmeric powder

. 1 teaspoon red chili powder (adjust to taste)

. 1 teaspoon garam masala

. 1 teaspoon coriander powder

. 1/2 teaspoon cardamom powder

. 1/4 teaspoon saffron strands (optional)

. Salt to taste

. Fresh coriander leaves for garnishing

Method:-

1. Heat ghee or oil in a pan or kadai over medium heat.

2. Add cumin seeds and let them crackle.

3. Add chopped onions and sauté until they turn golden brown.

4. Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add tomato puree and cook until the oil separates from the mixture.

6. Meanwhile, grind the soaked cashew nuts with a little water to make a smooth paste.

7. Add the cashew paste to the pan and mix well.

8. Add turmeric powder, red chili powder, coriander powder, garam masala, cardamom powder, and salt. Mix everything together.

9. Add the chopped mixed vegetables and paneer cubes (if using). Mix well to coat the vegetables with the spice mixture.

10. Cover the pan and let the vegetables cook on low heat for about 10-15 minutes, or until they are tender.

11. In a small bowl, mix milk and yogurt together.

12. Add the milk-yogurt mixture to the pan and stir well to combine.

13. Add fresh cream and saffron strands (if using). Mix everything together.

14. Simmer the curry for another 2-3 minutes, allowing the flavors to meld together.

15. Garnish with fresh coriander leaves.

16. Serve hot with naan, roti, or rice.

Palak Corn saji (spinach corn curry)

Ingredients:

. 2 cups spinach leaves, washed and finely chopped

. 1 cup sweet corn kernels (fresh or frozen)

. 1 medium-sized onion, finely chopped

. 2 medium-sized tomatoes, finely chopped

. 2-3 green chilies, finely chopped (adjust according to your spice preference)

. 1 tablespoon ginger-garlic paste

. 1/2 teaspoon cumin seeds

. 1/2 teaspoon turmeric powder

. 1/2 teaspoon red chili powder (adjust to taste)

. 1/2 teaspoon garam masala

. 1/2 teaspoon coriander powder

. Salt to taste

. 2 tablespoons oil or ghee (clarified butter)

. Fresh coriander leaves for garnishing (optional)

Method:

1. Heat oil or ghee in a pan or kadai over medium heat.

2. Add cumin seeds and let them crackle.

3. Add chopped onions and sauté until they turn golden brown.

4.Add ginger-garlic paste and sauté for a minute until the raw smell disappears.

5. Add chopped tomatoes and green chilies. Cook until the tomatoes become soft and mushy.

6. Add turmeric powder, red chili powder, coriander powder, and garam masala. Mix well and cook for a minute to roast the spices.

7. Add the chopped spinach leaves and corn kernels to the pan. Stir everything together.

8. Add salt to taste and mix well.

9. Cover the pan and let it cook on low heat for about 10-15 minutes, or until the spinach wilts and the corn is cooked.

10. If the sabji appears dry, you can add a little water to adjust the consistency.

11. Once the sabji is cooked, garnish with fresh coriander leaves (optional).

12. Serve hot with roti, chapati, naan, or rice.

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.

Belwa Puri

Belwa puri recipe 

Prep time: 60 min
Cook time: 30 min
Serves: 5

Main Ingredients:

 wheat flour
 urad dal

Ingredients

For Stuffing: 

Urad dal - 1 cup
Green chilis - 3-4
Ginger - 1" piece
Asafoetida - 1/2 tsp
Red chili powder - 1/2 tsp

Coriander powder - 1 tbsp

Fennel seeds powder - 1 tsp
Roasted cumin powder - 1/2 tsp
Amchur powder - 1/4 tsp
Garam masala powder - (3 cloves. 1/2" cinnamon stick, 1 black cardamom 5 black pepper corns) Fresh coriander leaves - 1/4 cup (finely chopped)
Oil - 2-3 tbsps

For puri:

Whole wheat flour - 2 cups

Salt - as required
Oil - 1 tbsp
Water - as required to prepare dough
Oil for deep frying

 Method 

1. Grind the drained whole urad dal to a coarse paste adding 2-3 tbsps of water. Do not make a smooth paste.
2. Heat 3 tbsps oil in a heavy bottomed vessel. Add asafoetida and allow to sizzle. Add the ground urad dal paste and mix vigorously as it will stick to the vessel.
3. Add more oil if required. After 5 mts, add ginger-green chili paste, red chili powder, coriander powder, roasted cumin powder, fennel seeds powder, garam masala powder and amchur powder. Mix well and vigorously. It will take some time to appear like a crumbly mixture.
4. Once it appears like a loose crumbly texture, add the chopped coriander leaves and mix. Turn off heat. Set aside this urad dal mixture in a separate bowl.
5. Take a large bowl, add the whole wheat flour, salt, oil and water and make a slightly firm dough. [At this stage you can add the cooked urad dal mixture along with the wheat flour while making the dough.
6. Make lemon sized balls of the dough and roll out into 5"-6" flattened circles/puris and deep fry till crisp and golden brown] If using the cooked urad dal mixture as a stuffing, you will first have to make a firm dough with whole wheat flour, salt, oil and water.
7. Pinch out small lemon sized balls from the puri dough and roll each into 3" discs. Place a tbsp of the stuffing in the center of each disc. Bring the edges of the disc up to form a cup shape and enclose. 8. Dust some flour on the working surface and roll the ball into a flattened 5"-6" circle. Prepare puris with the rest of the dough and set aside.
 9. Heat oil for deep frying in a wide cooking vessel on high flame. Once the oil is hot, reduce flame to medium high and carefully slide a rolled out puri into the hot oil.
10. Gently press the puri with a ladle and allow it to puff. Increase flame and cook for a couple of seconds and gently flip to the other side.
11. Cook for a few seconds till it turns golden brown. Remove the bedmi puri from the oil and place on absorbent paper. Make bedmi puris with rest of the rolled out puris.
12. Serve warm bedmi puri with aloo sabzi.

 Tips

 You can mix the uncooked urad dal paste along with the spices, green chili-ginger paste and coriander leaves directly with the whole wheat flour and make a firm dough. Roll into round circles of 5" and deep fry till golden brown.

Palak Paneer

prep time:= 45mins

us measuring cups are used(1 cup =240 ml)

north indian
for 4 members

Ingredients

for onion paste 

onion 1 cup (medium sliced)
cashew nuts 1/4 cup
green chillis 2(chopped)

palak paneer

water 1 cup

for spinach paste

spinach 6 cups 1 medium bunch
water about 5 cups

for palak paneer 

paneer 7 oz or 200 gm (1/2 inch cubed)
oil 3 tsp
ginger paste 1tsp
garlic paste 1tsp
tomatoes paste 1/4 cup
black salt 1/4 tsp
garam masala 1 tsp
salt to taste

First onion paste and spinach paste:

1 take all the ingredients mentioned under onion paste in a pan and bring it to a simmer.
2 cook for 15 mins or until onion get soft.let it cool a bit
3 meanwhile blanch the spinach.for that add spinach leaves into boiling water and cook for 4 mins.
4 now onions mixture is cooled,grind into smooth gravy
5 then puree the spinach without adding any water.keep both aside

Making palk paneer recipe:

1 heat the oil in a pan on medium flame. once hot saute ginger paste garlic paste for 30 sec
2 then cook the tomatoes fo 2 mins.now add onion pase cook for 2 mins
3 mix spinach puree.let it come to a simmer.
4 add black salt garam masala and salt mix well.
5 add paneer cubes and mix it. simmer it for 2 mins.
6 it is redy to serve.