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.

Cheese Pasta

Cheese Pasta

Ingredients:-
2 cup boil pasta(boil in water with salt and 1 tsp oil)
2 slice soya cheese(2 tsp cheese)
1/4 tsp black papper
1 tsp butter
salt to taste
Method:-
1.Heat butter and add cheese and pasta.
2.Mix very well untill melt cheese.
3.Add black papper and salt.
4.Pasta is ready.

Kesar Pista Kulfi

Ingredients:-
2 cool whipped cream box(small one)
1 can(12 oz or 354ml) evaporated milk
1 can(14 oz or 396gm) condensed milk
1 tsp chopped pista
1 tsp kesar
1 tsp cardamom powder
Method:-
1.Mix very well the cool whipped cream,evaporated milk,condensed milk.
2.Garnish with kesar,cardamom powder and pista.
3.Keep in refrigerater for 3-4 hours(it's depend on your refrigerator)
4.Kulfi is ready.

Aloo Do Pyaza(Onion& potato)

Ingredients:-
8 small onion
8 piece of 1 potato
1 cup onion paste(1 onion +4-5 garlic clove+1 green chilli+4-5cashew)
3/4 cup tomato paste(1 tomato)
2 tsp ghee
2 tsp butter
1 tsp milk cream
1 tbsp milk
2 clove(long)
1 bay leaf
1 pinch asafoetida(heeng)
1/4 tsp cumin seed(zeera)
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp red chilli powder
salt to taste
oil for fry
1 1/2 tbsp oil
Method:-
1.Heat oil or ghee in a pan.
2.Deep fry the potatoes until golden brown. Drain and set aside.(if you don't want fry you can boil it)
2.Take a pan and heat oil and ghee then put cumin seed,heeng,bay leaf, clove,turmeric powder,onion paste,salt and onion(you can deep fry onion if you want)
3.Fry it untill brown or leave oil.
4.Add coriander powder,red chilli powder,
5.Add tomato paste and fry untill leave oil(6-7 minutes)
6.Add potato,milk cream,milk and mix it very well and fry (3-4 minutes)
7.Garnish with butter.
8.Ready for eat with chapati,bejar ki roti,naan.
 

Rathwa Ghobi Matar Sabji

Rathwa Ghobi Matar

Ingredients:-
1 cup grated cauliflower
1 fist peas
1tsp raisin(kismiss)
7-8 Cashew pieces
1/4 tsp chilli powder
1/4 tsp turmeric powder
1/2 tsp coriander powder
1/4 tsp cumin seed(zeera)
1/2 tsp sauf
1/4 tsp kala namak(black salt)
1 pinch asafoetida(heeng)
2 chopped green chilli
salt to taste
1/4 tsp grated ginger
Method:-
1.Heat oil and splutter cumin seed, heeng,green chilli then grated ginger and turmeric powder.
2.Add peas,cashew,raisin,coriander powder,red chilli powder,sauf,salt and fry for 2-3 minutes.
3.Add grated cauliflowder and covered with plate for 8-10 minutes on medium flame.
4.Add kala namak and mix very well.
5.Garnish with garam masala.
6.Sabji is ready

Rasgulla

Rasgulla

Ingredients:-
4 cup full cream milk
2 1/2 tsp lemon juice(1 lemon)
2 cup sugar
4 cup water
1/4 tsp rose water
Method:-

1.Heat milk in a pan and bring it to boil.

2.When it starts boiling,add lemon juice and wait for the milk to curdle completely.(when milk will turn into in yellow water that is enough lemon juice and upper side thikness that is paneer)

3.Remove from the heat and Pour over a thin muslin/cotton cloth and tie it with a tight knot.On straining this milk,the curd is obtained is called paneer.Wash paneer well using muslin cloth under cold running water to remove lemon juice flavor.

4.Knead paneer for about 2-3 minutes to make a smooth dough.

5.Make smalls of about 1 inch in size (13-15) of the dough and keep aside.

6.Next make sugar syrup.Mix sugar,water,in a cooker and bring it to boil.

7.Add paneer balls to the hot syrup and take a steam then cook for about 8-10 minutes on sim flame.Turn it off.
8.let it be cold and open the cooker.

9.Transfer into a serving dish.let it be cool.

10.Keep in the Refrigerate and serve chilled.

Palak Puri(spinach puri)

Palak Puri(spinach puri)

Ingredients:-
2 cup of wheat flour
2 cup of chopped and washed spinach
1/2 tsp coriander powder
1 pinch heeng(asafoetida)
1/4 tsp red chilli powder
1/4 tsp black papper powder
1/2 tsp sauf
1/4 tsp grated ginger
salt to taste
water for dough
oil for fry
Method:-
1.Mix all ingredients except water.
2.Make a soft smooth dough by mixing all the ingredients and some water as per requirement.Make sure that the dough is firm and tight & not too watery.Otherwise it will be difficult to roll out puris.

3.Keep the dough covered for about 5 minutes with a wet muslin cloth.
4.Knead the dough again for a minute and then divide the dough into equal sized lemon balls and roll them each in a flat round disc of 5 inch diameter.

5.Heat the oil in a  kadai and fry each of the puris on both sides till golden and crisp.
6.Serve hot palak puri with curd,pickle or potato sabji or garlic chutney.

Gatte ki sabji

Gatte ki sabji

Ingredients:-
For gatte
1 cup besan
1/8 cup oil
1/2 tsp coriander powder
1/4 tsp red chilli powder
1/4 tsp sauf
1 pinch heeng
water to need
salt to taste
For gravy
2 cup butter milk(chach)or(1 cup curd +1 cup water)
1/2 tsp chilli powder
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/4 tsp garam masala
1/4 tsp cumin seed
1 pinch heeng
1/4 tsp rai
2 green chilli(finely chopped)
1 tbsp coriander leaves(finely chopped)
salt to taste
Method:-
1.Mix all dry masalas in besan.
2.Add oil to the besan and mix.
3.Slowly add water and mix it.Remember not to add all together as otherwise besan tends to get sticky.
4.Make it into a firm dough (firm enough to roll it into cylinderal shapes)
5.Now,take a small ball of the dough and roll it into 1/2 inch thick cylinderical shape.

6.Now take a pot and boil water in it.Take enough water to put all the above made rolled gatte in it.
7.Now,add the gatte in the boiling water.They should be fully merged in water.
8.It should take about 10-15 min. Check by inserting a knife in one of the gatte shaped roll and make sure knife comes out clean.Once all are done, drain the gatte rolls out of water. Do not throw water as we will use it for the gravy.
9.Cut about 1/2 - 1 inch thick gatte at an angle (based on how big you would like them).
For gravy
1.Add all dry masalas (except salt,add salt at the end as needed) to butter milk and mix it well till smooth.
2.Take a wide pan,add oil.
3.Add rai,cumin seed,heeng and let them splutter
4.Now,add green chilli and and fry for a minute
5.Add onion and fry till it is trasparent(if you want to use onion)
6.Add the butter milk and mix till the gravy starts boiling and separating oil(you can use 1  cup curd if you want to make tight sabji)
7.Now,add the gatte pieces in it, cover and cook for5 more min.
8.Add saved water (and more) as needed.
9.The sabji is ready.
10 Garnish with coriander leaves.

Samosa

Samosa

Ingredients:-
For dough
2 cup all purpose flour(maida)
water to knead dough
2 tbsp oil
salt to taste
1/4 tsp ajwain

For stuffing
3-4  boiled,peeled,mashed potatoes
1/2 cup boiled green peas
2 tsp raisin
1/2 tsp crushed ginger
1 tsp green chilli (finely chopped)
1/2 tsp garam masala
salt to taste
1/4 tsp red chilli powder
1/2 tsp dry mango powder
tbsp coriander leaves(finely chopped)
oil for fry

Method:-
For dough
1.Mix all ingredients (salt, oil, ajwain and salt) expect water.
2.Add water and make soft dough then cover it with moist muslin cloth and keep aside.

For stuffing
1.Mix all ingredients expect green chilli and make masala
2.Take 1 tbsp oil  in a pan and heat it then splutter green chilli.
3.Add masala in it and mix very well.

For samosa

1.Make small balls of the dough and roll into thin circles of 5-6 inches.
2.Cut into half with the help of knife.

3.Smear liquid of all purpose flour and water on the sides and shape into cones.
4.Fill the cooked potato mix in the cones and close the sides.

5.Now heat the oil in a frying pan and when it is hot enough,put the samosas in it.

6.Fry them on medium heat till they turn golden brown.
7.Samosas are ready and serve with sauce or green chutney.

Dahi Bhalla (vada)

Dahi Bhalla

Ingredients:-
For Bhalla
2 cup urad dal
1 fist moong dal
1 tsp raisin
1 tsp cumin seed
1 tsp cashew
salt to taste
oil for fry
For Dahi
4 cup dahi(according to u)
red chilli powder to taste
roasted cumin powder to taste
green chutney to taste
tamarind chutney to taste
salt to taste

Method:-
1.Rinse and soak urad dal and moong dal overnight or for 5-6 hours,rinse well and grind it in mixer or grinder into smooth fluffy mixture.Use 2-3 tbsp of water only if required.

2.You have to grind the dal until the batter becomes light and fluffy.Sprinkle water if the mixer making lot of noise.
3.Take out the batter in a wide bowl and start beating it with hand for 2-3 minutes,it will make the batter more light and fluffy,after beating continuously.
4.Now the most important thing to do specially if you used mixer to grind the dal to test if the batter is ready to make vada in a bowl of water drop a small bowl of vada if it’s floats on top of water then it’s ready to use.If the batter ball sinks a bit inside water then you have to beat it with hand for a minute more. Repeat the test until the batter ball  floats on top of water.If you skip this step the bhalla or vada will not be soft.

Float on top of water

5.Heat oil in a pan for deep frying.Keep a bowl of water near by,grease or wet your hand with water and take a dollop of dal batter and carefully drop it in hot oil and doesn’t stick with each other.
6.Fry until golden brown in medium flame,turn over and fry until another side gets golden brown too.Keep the vada in water pan and repeat the process for remaining dal batter.

7.Soak this fried vada in water for 5-7 minutes.Take them out of water and squeeze carefully to retain the shape.
8.In a wide bowl whisk curd and pour half of curd the serving dish,arrange bhalla/vada over it.
 Pour remaining curd over bhalla/vada.Keep it refrigerator for 1 hour or until ready to serve.

9.Whenever you serve it garnish with green and tamarind sweet chutney and top it up with red chilli powder,roasted cumin powder and salt.

Pav Bhaji

Ingredients:-

pav bhaji

2 potatoes
1 cup chopped carrot
1 cup chopped capsicum
1 cup chopped cauliflower
1 cup chopped cabbage
1/2 cup peas
1 onion paste
1 tomato paste
2 green chillies (finely chopped)
1 tsp garlic paste
1 tsp pav bhaji masala
1/4 tsp cumin seed
1 pinch asafoetida
1 tsp red chilli powder
2 tbsp oil
1 tbsp chopped corinder leaves
2 tsp lemon juice
salt to taste
Method:-
To make bhaji

1.Boil all the vegetables except onions,tomatoes and  in a pressure cooker.
2.Mash the vegetables and keep aside.
3.Heat oil in a pan and add cumin seeds,asafoetida,garlic paste and green chilli.
4.Add onion paste and fry the onions till they become brown.
5.Add the tomatoes and fry them till they become soft and mushy.
6.Now add the chilli powder,salt and pav bhaji masala and fry for few minutes
7.Now add the mashed vegetables and mix very well.
8.Add some hot water.Keep on stirring and let the vegetable simmer for 7-8 minutes.
9If the vegetable becomes too dry and then add some more hot water.
10.When done,garnish with coriander leaves.Serve with chopped onions and chopped lime.

11.While serving,add amul butter to the bhaji and serve with buttered pavs.
12.You can add more butter, if you like it. In fact, with more butter,the pav bhaji tastes very good.

To make the buttered pavs
1.Slice the pavs
2.On a flat pan,heat some butter.
3.When the butter melts, keep the pavs on the melted butter so that it absorbs the butter and fry for a minute.
4.If you want to make the pav crisp,fry for a few more minutes.

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.

Baby Corn

Ingredients:-
1 cup Baby Corn (cut into slices diagonally)
2 tbsp Maida (sieved flour)
4 tbsp Corn Flour
1 tsp Ginger-Garlic Paste
1/2 tsp Green Chili Paste
1/2 tsp Pepper Powder
Oil (for deep frying)
Salt (to taste)
Water
1tbsp chopped green capsicum
1tbsp chopped red capsicum
1tbsp chopped orange capsicum
How to make  Baby Corn :-
1.Combine corn flour,maida, ginger-garlic paste, green chili paste, salt, pepper and a little water to form a thick batter.
2.Heat oil in a pan. Dip baby corn in the batter and deep fry.
3.Remove from oil after 10 minutes,or when golden brown.Keep aside.
4.Chopped red pepper,orange papper and onion put in heat oil and fry for 5-6 mts.
5.Put fried baby corn in it.And mix vinegar, soya sauce, hot sauce and sweet sauce.Mix very well.

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.