Shahi Subji

Ingredients :
Cottage cheese or paneer -2oo gms ,
Cauliflower - 100 gms ,
Beans - 60 gms ,
Carrot - 60 gms ,
Ginger -garlic paste - 1 tsp ,
Onion - small  -75 gms ( 2 tbsp ) Finely chop
kashmiri red chilli - 1 tsp ,
Corriander pwd - 1 tsp ,
Cashew powder or paste -4 tsp ,
Curd - 4 tbsp ,                                           
Salt to taste, 
Oil  -2 tbsp .                                                       

                                               
Method :
Cut vegetables in one inch size.Put 2 cups of water to boil as it starts  to boil put the vegetables and stir once .
 After 3 or 4 minutes check with a knife if cauliflower is 3/4 cooked  or not ,it should be ( crunchy ). Strain and discard the water .

Heat the pan with oil .Add ginger garlic paste with little water and stir fry in medium heat .As the paste turns pink add onion  and saute in medium heat till the onions are soft .Add corriander pwd with little water and  stir  on low heat for 1 minute . Add red chilli pwd  and little water and fry the masala till oil leaves side . Keep changing the heat  from  slow to medium as required .Add cashew paste with little water  and  stir  the sauce for few minutes  till oil leaves side.
 Add the vegetables and mix  till the sauce is evenly coated and then add salt and paneer or cottage 
cheese. Let it cook for 2 minutes as sides seperate ,close the gas.
 Add the beaten curd .mix and taste salt.
Enjoy with Lacche Paratha . 


Serving  for  4 .                                               

Lemon Rice With Onion Chutni

Ingredients :
Rice -100 gms - 3/4 cup ,
Lemon -2 tsp ,
Salt - to taste ,
Corriander leaves -1 tbsp( chopped).
Ingredients for tempering :
Hing or Asafoetida -a pinch ,
Mustard seed - 1 tsp ,
Cumin seeds - 1/2 tsp ,
Fenugreek seeds -1/4 tsp ,
Urad dal - 1/2 tsp ( optional ) ,
Dried red chilli -1 (broken into two ),
Onion - 2 tbsp (finely chopped ) ,
Turmeric pwd - 1/2 tsp ,
Ginger grated -1 tsp ,
Curry leaves -5 or 6 ,
Peanuts - 2 tbsp ,
Oil -1 tbsp .

Method :
Boil rice and keep in a bowl .
Heat oil for tempering . Add all the spices and   let it crackle in high heat  and then  add curry leaves. Lower the heat and  then add the chopped onion ,saute for a few seconds and then add  grated ginger and  turmeric pwd . Raise the heat and add peanuts. Stir fry for 10 seconds and close gas . Then add the boiled rice ,lemon juice and salt .Toss the rice so that it evenly mixed .Taste the salt .If you want the rice to be more  tangy add more lemon  juice .Sprinkle chopped corriander leaves and chopped green chilli (optional ).
Lemon rice can be eaten with sambar or onion chutni .
( Serving for - 2 )


Onion Chutni 
Vasudha`s favourite chutni

Ingredients :
Onion - 3 medium size (  300 gms ) sliced ,
Tomato 3 medium size ( 300 gms ) sliced,
Salt To taste ,
Oil -1 tbsp.
Ingredients for tempering :
Dried red chilli -1 ( broken into two ) ,
Mustard seeds -1/2 tsp,
Cumin seeds -1/2 tsp ,
Fenugreek seeds -1/4 tsp,

Urad dal -1/4 tsp (optional),

Hing -a pinch ,

Curry leaves -5 or 6 ,

Oil -1 tbsp .

Method :
Heat oil in a non stick wok .Add hing and after a few second add all the spices .Let it crackle.Then add curry leaves .Dont let the curry leaves burn ,add sliced onions .Saute in high heat for 2 minutes and then add the chopped tomatoes .Mx and then add salt.

Lower the heat and cover the pan with a lid.
Let the onion and tomato simmer for 2 or 3 minutes so that the tomatoes are soft .

Uncover the pan and  let it be on  high heat for 1 minute.Close the gas and leave it to cool .

Run the chutni in a blender for a smooth paste.
Before serving ,temper with mustard seeds and curry patha  again with just 1/2 tsp of oil .
Can be stored  in the fridge for few days .

Ratoa ( Lauki Raita ) Bottle Gourd in Rai-Ginger Curd Mix

My mother -in law `s recipe


Ingredients :
Lauki or bottle gourd -350 gms ,
Curd -400 gms,

Rai or yellow mustard pwd -2 tsp,
Fresh ginger very finely grated -1/2 tsp,
green chilli -1 finely chopped ,
Salt to  taste.


Method :
Peel the lauki and cut into 1/2 inch size.
Boil in cooker or pan till tender.
If using cooker 1 whistle in high heat is enough .
Discard the water and keep the boiled lauki in a strainer to cool .
Beat the curd or sieve it in a bowl .
In the bowl add rai or mustard pwd ,salt  ,grated ginger ,green chilli and the boiled lauki or bottle gourd.
Mix and keep in the fridge to cool

Parwal ka Bhunjia ( Stir fried Pointed Gourd)

Ingredients :
Parwal or pointed gourd -250 gms ,
Methi seeds -1/4 tsp,
Dried red chilli -1 (broken into two ),
Corriander pwd - 1 tsp,
Turmeric pwd -1/2 tsp,
Salt to taste ,
Oil -1 tbsp .

Method: 
Take parwal and cut both ends.With a knife slightly scrap the skin of the parwal.
It is not to be peeled.
Wash it and then cut the parwal into half  from the top .
Then cut each half  into thin slices as shown in the picture.

Cut all the parwals in similiar manner.


Heat oil in non stick pan .When the oil is hot add dried red chilli and methi seeds .As the colour of methi changes add the cut vegetable then add turmeric pwd and salt . Cover with a lid .Lower the gas and let it simmer .After five minute uncover and toss  the vegetable . Cover again for 5 minutes.
After five minutes remove the lid and check if parwal is tender or not and then add corriander pwd  and stir fry the parwal on high heat  till light brown  .

Bhindi ka Bhunjia ( Stir -fried Okra )

   Manoj 's favourite !


Ingredients :
Bhindi or Okra -350 gms ,
Methi  or Fenugreek seeds -!/2 tsp,
Dried red chilli -1 (broken into half ),
Turmeric pwd -1/2 tsp,
Mustard oil -1 tsp ( any oil of your choice ),
Oil -1 tbsp,
Salt to taste.


Method :
Wash the Bhindi  or Okra  and keep it in a strainer .Leave it to dry for sometime or spread it on a cloth.
Bhindi has to be dry otherwise the water will make it more sticky while stir frying .


Discard the top or hard  part of Bhindi or Okra and cut the Bhindis  into 1/4 0r 1/2 inch sizes.


Heat oil in kadhai or pan.
when oil is hot ,lower the heat add dried red chilli and methi seeds .When the colour of methi changes add the cut Bhindis.  Raise the heat and stir fry it in high heat. Lower the heat and add turmeric pwd and salt. Raise the heat and stir fry  the Bhindis  for 4 or 5 minute.The stickiness
will not be there  once the Bhindi is cooked. Slightly brown the Bhindis and close the gas.
Best when eaten hot . 

Lamb Curry ( Traditional )*

  This is for Anshuman  and Richard !     

Ingredients:

Lamb -500 gms ,

Onion - 2 large size -400 gms (finely chopped ),

Ginger -Garlic paste -2 tsp,

Cloves -4 ,

Big Cardamom -2 ,

Cinnamon -1 stick (  1 inch ),

Dried red chilli -1( broken ) ,

Black pepper -  5 ,

Bay leaves -1 ,

Corriander pwd -4 tsp,

Cumin pwd -1 tsp,

Turmeric pwd - 1/2 tsp,

Red chilli pwd -1 tsp ( use less chilli pwd if  you dont want it  too spicy ),
Tomato puree - 4 tbsp or 2 tomatoes chopped- ( optional ),

Garam masala  pwd -1 tsp,

Ghee or oil -4 tbsp,

Water -275 ml ,

Salt -to taste .

Method:

           Put oil in  deep pan or kadhai . When oil is hot, lower the heat and add the whole spices -  Bay leaves, cardamom, dried red chilli, cloves, black pepper, cinnamon stick . Raise the heat and let the spices change colour and it will give out a nice aroma . Be careful not to burn it. 


            After a few seconds  add the  sliced onions . Stir fry till  the onions turn light golden colour. 
Add the ginger garlic paste and fry till the paste is slightly brown or till the rawness of the garlic is no more .
Lower the heat and add the powdered masalas (corriander pwd, cumin pwd ,turmeric pwd , red chilli pwd and garam masala ). Add 2 or 3 tbsp of water so that the masala does not burn . Raise the heat and stir fry   the masalas  . Sprinkle  little water from time to time to keep the masala from burning.  When the oil leaves side add tomato puree ( optional ) . Stir fry for a minute till tomato puree blends with the masala and oil leaves side.


           Add the lamb and stir fry  on high heat till oil leaves side. Add salt  and then mix . Pour  275 ml of warm water in the pan. Let  the sauce come to a boiling point and  then cover with a lid. Lower the heat and let it simmer for 40 to 45 minutes till the lamb is tender.

You can pressure cook the lamb curry in cooker . If you are using the cooker -1 whistle in high heat and then lower the heat and let it cook for 15 minutes  (approximate time ).If you are cooking in a pan then it will take 40 to 45 minutes till the meat is tender .

.* chicken can also be cooked the same way only the cooking time will change .If you are using a cooker then cook in high heat and let it give a whisle and then lower the heat and let it cook for 5 to 7 minutes .If you are making boneless than you dont need a cooker .Cook on low heat for 20 to 25 minutes or till chicken is tender .

Potatoes Stuffed With Mushroom And Cheese

Ingredients:

Potatoes -5 ( 400 gms ),

Cornflour -2 tsp,

Mango pwd  or amchoor pwd-1 tsp,

Red chilli pwd - 1/4 tsp,

Salt  to taste,

Corriander leaves - 1 tbsp ( finely chopped )

Ingredients for stuffing :

Mushroom -200 gms (  chopped into 1/2 inch pieces ),

Shimla mirch or green bell pepper -1(finely cut),

Processed amul cheese -2 cubes -50 gms (grated)

Onion small -1 finely chopped - (2 tbsp),

Vinegar -1 tsp,

Black pepper -1/2 tsp,

Green chilli - 1/2 finely chopped (optional ),

Oil or butter -1 tsp,

Salt to taste(  use  salt in moderation as  we will be adding cheese later on )

Method :
Boil the potatoes .Cool and grate it and then mash it with a fork .Then mix cornflour,mango pwd, Red  chilli  pwd , corriander leaves and salt into the potatoes and set it aside.

Take a non stick pan and put butter or oil. If using butter add onion instantly. Stir fry the onion in high  heat.  Add Shimla mirch or bell pepper and then add the mushrooms. Let the mushroom cook on high heat for 2 minutes and then add green chilli,vinegar, black pepper and salt. Stir fry till it is dry and ready for filling.

Close the gas and then add the grated  cheese. Mix and leave it to cool.

Make medium size balls of the mashed potatoes and fill it with mushroom mix  and then roll it between your palm  and then slightly press it with your fingers to close any opening. If the potato mash is sticky, dust the balls in white flour or maida and then do the filling .Cover with a foil and keep in the fridge .
Before serving - Heat the Tawa or flat pan .Pour 1 tbsp oil and spread it .Shallow fry the tikkis in high heat.

Have it with hot and sweet tomato ketchup.
( For 400 gms of potatoes - 10 tikkis can be made )