tomato nu shaak

Ingredients

250 gms green tomatoes
100 gms nylon sev
2 to 4 cloves of garlic (lehsun) (optional)
2 cups water
2 tsp oil
1 tsp cumin seeds (jeera)
1/4 tsp turmeric powder (haldi)
1 tsp chilli powder
2 tsp coriander (dhania) powder
a pinch of asafoetida (hing)
1 to 2 tbsp jaggery (gur)
salt to taste
few springs of coriander (dhania) leaves for garnishing

Method

1. Chop the tomatoes into small cubes. chop the garlic very finely.
2. Heat the oil in a frying pan. add the cumin seeds and aloow them to splutter. add the asafoetida and the chilli powder and immediately add the chopped tomatoes, garlic and water.
3. Cook on a medium flame till the tomatoes are done. add a little more water if required.
4. Add the jaggery, salt and dhania powder. cover and cook till the jaggery melts completely.
5. Do not let all the water to evaporate. maintain a watery gravy to soften the sev.
6. At the time of serving, fill half of the serving bowl with the vegetable and top it with the nylon sev. garnish with chopped coriander leaves.
7. Serve hot with rotis, parathas, steamed rice or khichdi.

peas

Heat olive oil in a skillet over medium heat. Stir in onion and garlic; cook about 5 minutes. Add frozen peas, and stir in stock. Season with salt and pepper. Cover, and cook until the peas are tender, about 10 minutes.

daal makhni

 Ingredients

3/4 cup whole urad (whole black lentil)
2 tbsp rajma (kidney beans)
salt to taste
3 tbsp butter
1 tsp cumin seeds (jeera)
2 green chillies , cut lengthwise
25 mm (1") piece cinnamon (dalchini)
2 cloves (laung / lavang)
3 cardamoms
1/2 cup finely chopped onions
1/2 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 1/2 cups fresh tomato puree
1/2 cup fresh cream
2 tbsp chopped coriander (dhania)
1 tbsp fresh cream for the garnish

Method

1. Clean, wash and soak the whole urad and rajma overnight.
2. Drain, add 2 cups of water and salt and pressure cook for 7 whistles or till the dals are overcooked.
3. Allow the steam to escape before opening the lid.
4. Whisk till the dal is almost mashed. Keep aside.
5. For the tempering, heat the butter in a deep pan and add the cumin seeds.
6. When the cumin seeds crackle, add the green chillies, cinnamon, cloves, cardamoms, and onions and sauté till the onions turn golden brown in colour.
7. Add the ginger-garlic paste,chilli powder, turmeric powder and tomato puree and cook over a medium flame till the mixture leaves oil.
8. Add the dal, salt and approx 2 to 3 tbsp water if required and simmer for 10 to 15 minutes.
9. Add the cream and mix well. Simmer for 2 to 3 more minutes.
10. Serve hot garnished with coriander and fresh cream.

butter paneer masala

Ingredients

100 gms butter
500 gms paneer (cottage cheese) cubes
1 cup onion paste
1 tbsp ginger-garlic (adrak-lehsun) paste
1/2 cup tomato puree
1 1/2 tbsp chilli powder
2 tsp garam masala
2 tsp sugar
salt to taste
50 ml fresh cream

For The Garnish1 tbsp chopped coriander (dhania)

Method

1. Heat 1/2 the butter in a pan, add the paneer and saute till it turns to golden brown in colour.
2. Remove from the flame and keep aside.
3. Heat the remaining butter in the same pan, add the onion paste and ginger-garlic paste, mix well and saute for 5 minutes on medium flame.
4. Add the chilli powder, garam masala, sugar, salt and tomato puree, mix well and cook for 5 minutes.
5. Add the paneer and 150 ml water, mix well and simmer for 5 minutes.
6. Add the cream and simmer futher for 2 minutes.
7. Serve hot garnished with coriander.

palak kadhi

Ingredients

1 cup low-fat curds (dahi) , whisked
2 tbsp besan (bengal gram flour)
1 cup roughly spinach (palak)
1 tsp cumin seeds (jeera)
1/4 cup onions , chopped
1 tsp ginger-green chilli paste
a pinch turmeric powder (haldi)
1/4 tsp chilli powder
2 tsp oil
salt to taste

Method

1. Combine the curds and gram flour in a deep bowl and whisk till the mixture is smooth. Keep aside
2. Heat the oil in a deep kadhai, and add the cumin seeds.
3. When the seeds crackle, add the onions, curds-bengal flour mixture, chilli powder, turmeric powder, ginger-green chilli paste and and cook for 1 minute.
4. Add the salt and allow it to boil, whiel stirring continously.
5. Add the spinach, 1/2 cup water and cook for 3 to 4 minutes, while stirring occasionally.
6. Serve hot with steamed rice or parathas.

lemon and pepper chicken

Juice of 1 lemon

2 tablespoons olive oil

3 cloves garlic, minced

1 tablespoon black peppercorns, crushed

4 chicken breasts, skinless and boneless

Salt

In a shallow glass baking dish combine fresh lemon juice with olive oil, garlic and crushed peppercorns. Mix together with a fork. Place chicken breasts in baking dish and turn several times to coat with mixture. Let marinate for 30 minutes. Heat an indoor iron grill pan or outdoor grill until very hot. Sprinkle chicken breasts with salt and cook for 3 to 5 minutes on each side or until cooked through.