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Items:- Potatoes 500 g
- Peas 500 g
- Onion 250 g
- Ginger 10 g
- Garlic 30 g
- Turmeric a pinch
- Chilli powder 5 g
- Coriander powder 10 g
- Cumin powder a small pinch
- Tomatoes 225 g
- Curds 60 ml
- Cashew nuts 15 g
- Garam masala a pinch
- Fat 100 g
Method:- Chop onions, grind ginger & garlic into smooth paste.
- Boil potatoes, peal & cut into quarters.
- Shell peas.
- Fry peas & potatoes. Remove from fry & keep aside.
- Fry onions, ginger, garlic paste, Chilli powder, turmeric, coriander & cumin powder.
- Add tomatoes & simmer till all the spices are cooked.
- Add well beaten curds, potatoes & peas & water, if required & simmer till gravy thick.
- Add garam masala powder & then remove.
NOTE: If tomatoes are sour, reduce the quantity of curds.
Items:- Kidney beans 100 g
- Cauliflower 100 g
- Potatoes 100 g
- Onion 30 g
- Peas 100g
- Tomatoes 100 g
- Chilli powder 5 g
- Coriander powder 10 g
- Turmeric a pinch
- Garlic a few flakes
- Ginger 5 g
- Green chillies 5 g
- Dry coconut 10 g
- Tamarind 10 g
- Oil 30 ml
Method:- Wash & soak kidney beans.
- Boil the kidney beans with the same liquid.
- Prepare vegetables , slice onions & slit green chillies.
- Grind together corinder powder, chilli powder, turmeric, garlic, ginger & dry coconut.
- Heat the oil, fry spices.
- Except tomatoes add prepared vegetables, sliced onions, & green chillies. Fry for 5 min.
- Add tomatoes, salt & a little water if necessary& cook on a low flame till vegetables are cooked.
- Add kidney beans & simmer.
- Soak tamarind in a small quqntity of water, strain & addit to cooked vegetables.
- bring to boil, simmer for few minutes & remove from fire.
- dress the cooked curry with coriander leaves.
Items:
(a) Panir Kofta: - Milk 2 lit
- Sour Curd 100 g(3/4 cup)
- Ginger 1 piece
- Green Chillies 2.no
- Small Onions 6-10
- Salt to taste
- Fat to fry
(b) Curry:- Coriander Powder 15 g
- Red Chillies 3-5
- Turmeric a pinch
- Dry Coconut 30 g
- Garlic a few flakes
- Tomatoes 2-3
- Lime 1/2
- Onion 3-4
- Fat to fry
- Salt to taste
Method:
(a) For Panir Kofta:- Boil the milk. Add curds set aside.
- when the milk separates strain in muslin, hang it in a cloth till all the moisture is removed.
- Knead on the marble slab to smooth out.
- Add minced onions, green chillies, ginger & salt.
- Make these in the form of balls & fry.
(b) For Curry:- Slice onions & tomatoes.
- Grind the spices, garlic with coconut.
- Heat the fat, fry the sliced onions & then fry the spices.
- Add sliced tomatoes &bring it to boil.
- When spices are cooked & gravy is fairly thick, addpanir koftas.
- Add a few drops of lime juice if desired & remove from fire.
Items:- Palak 500 g
- Panir 150 g
- Ginger a small piece
- Garlic a few flakes
- Green Chillies 4-5
- Chilli Powder 2 tsp
- Coriander Leaves a few
- Fat 25 g
- Salt to taste
Method:- Cut the Panir into cubes.
- Heat fat & fry the panir till pale brown & remove.
- Grind the chilly powder,garlic & ginger.
- Fry spices & whole green chillies.
- Add washed & chopped Palakleaves.
- Add salt & cook for 15-20 min till the leaves are cooked well.
- Add panir cubes & bring to boil.
- Remove from flame & garnish with chopped coriander leaves.
Items:
- Cauliflower 250 g
- Peas 250 g
- Onion 30gms
- Chilli Poweder 2 tsp
- Coriander Powder 1 tsp
- Turmeric 1/2 tsp
- Tomatoas 115 gms
- Salt to taste
- Fat 30 gms
- Coriander Leaves a few springs
Method:
- Wash & Cut the califlower
- Heat fat,fry chopped onion till transparent. Add chilli powder,turmeric & coriander powder,fry for a few minutes.
- Add califlower & shelled peas. Fry for 5 minutes.
- Add chopped tomatoes with little salt and water.
- Cook on a very slow fire till vegetables are well cooked.
- Serve hot,garnished with coriander leaves
