Cooking Taoshoshobuddha Way Volume 1 Pt 3

8/8/2019 Cooking Taoshoshobuddha Way Volume 1 Pt 3

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COOKING TAOSHOBUDDHA WAY VOLUME 1 Page 4

COOKING TAOSHOBUDDHA WAY VOLUME 1 2010

WHITE GRAVY 2

1. This is Almond based white recipe.

INGREDIENTS:

Blanched almonds without skin 1CupOnion chopped fine 1 cupGinger and garlic paste 2tbsWhite pepper powder 1tspWhole garam masala clove, cinnamon, bay leaf, cardamom, blackilaichiMilk CupFresh Cream CupSalt to tasteOil 2 tbspCoconut milk powder optional CupCoriander powder 1Tbsp

METHODOLOGY:


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1. Grind blanched almonds to obtain milk. Do not make it toothin

2. Heat oil in thick bottom pan. Add whole garam masala Clove3, bay leaf 2-3, cardamom 3-4, black ilachai 2-3, cinnamon 1

stick. Now add diced onion and saut. Do not brown3. Add ginger garlic paste4. Add almond milk and cook on medium heat and salt5. Add Coriander powder mix well and simmer6. Add milk and continue to simmer continuously stirring so

that the gravy does not burn or stick to the bottom7. Fold in the fresh cream

This is basic gravy. Now when you are making any vegetablethen we have to change the methodology slightly. For instanceyou are cooking peas and mushroom then you do not have toworry. When you are adding almond milk add mushroomsbecause it does not need much cooking. And after a few minutesadd peas and continue the process as usual.

However when you are using the vegetables that require morecooking then you can slightly boil. Normally in the restaurantssuch vegetables are kept slightly boiled.


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Shahi or Tomato Gravy

Shahi gravy is one of the most popular tomato gravy that is used inmany dishes like, Shahi Paneer, butter Paneer masala, dal maharani,dal makhani, dal pahktoni, and many other dishes as well. It can bemade in advance and stored in air tight bottles in the friz for at leastone week. This is how different gravies are kept ready in therestaurants and you specific requirements are fulfilled quickly.

INGREDIENTS

1. Garlic paste 2 tbsp2. Ginger paste 2 tbsp3. Coriander powder 3 tbsp4. Chilli powder 2 tbsp5. Turmeric powder 1 tsp6. Tomato fresh 1 kg

7. Cashew paste 1 cups8. Coconut Oil 4-5 tbsp9. Kasuri methi 2 tbsp

10. Cinnamon 2 pieces11. Cloves 4 512. Cardamom 4 5


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13. Saunf 1 tbsp14. Bay leaves 4 - 515. Beet root medium16. Tomato paste cup17. Jeera 2 tsp18. Coconut milk powder 2 pks

METHODOLOGY:

1. In a deep sauce pan boil water and add tomatoes to the boilingwater and then run under running water. Thus the skin can beremoved

2. In the same boiling water boil onion cut into small pieces, slicedbeet root and whole spices to give a sparkling color and flavor tothe final product. Add tomatoes into small pieces. Allow to cool.Blend into a smooth puree

3. Heat oil in a frying pan. First add the whole spices and cracklenow add the blended onion and tomato puree and allow to boilfirst on medium heat and then lower the heat

4. Add chilli powder, turmeric powder, coriander powder andpowdered kasuri methi continue cooking on a low flame.

5. Add ginger garlic paste and continue cooking.

6. Add tomato paste and stir till oil floats.

7. Stir in cashew paste and continue to simmer for another fewminutes and remove form stove.

This can be store in airtight bottles and used whenever necessary. Thisgravy is the base for many north Indian dishes.


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his is a very famous north Indian dish. It tastes very rich anddelicious. It is also known as PANEER MAKHANI. Paneer Butter

Masala is basically a Punjabi preparation. Adding little moderationhere and there, restaurant chefs have altered the recipe, with loads of butter, powdered nuts and cream to offer their customers a tastytreat. People crave for this dish. It is rated as number one among thetop most ordered dish from any restaurant menu. We have exploredour best to present this dish in order to acquire the exact or at least tomatch the so called restaurant taste.

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INGREDIENTS:

1. Paneer cubes 250 gms

2. Onion ginger-garlic paste 3 tablespoon3. Tomato puree cup4. Butter 3 tablespoon5. Milk cup6. Fresh cream 2 tablespoon7. Poppy seeds 1 teaspoon8. Cashew nuts 10-129. Desiccated coconut 2 Tbs10. Coconut milk powder 1 tablespoon

11. Butter Paneer Masala 1 tbs12. Fenugreek seeds tsp13. Kasuri methi 2 tbsp14. Salt to taste15. Garam masala powder 1 teaspoon16. Finely chopped coriander for garnish

METHODOLOGY:

1. In a small pan dry roast coconut, cashew nuts and poppy seedstill the colour changes.

2. Make a fine power of coconut, poppy seeds, dash of cinnamonstick, clove and cardamom.

3. Heat 2 tablespoon of butter in a heavy bottom pan. Add bay leaf,then onion paste and fry it till the colour changes to golden brown.

4. Add chilli powder, turmeric powder, all masala powders andkasuri methi leaves along with the ground cashew spice mix and salt.Cook the masala, when it tend to become little sticky add in thetomato puree (You can use Butter Paneer Masala instead of separateingredients)

5. Add milk and fresh cream and keep it on low flame for 2 minutes,if required add water as per you like gravy.


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6. Add paneer and remaining butter and gram masala to the gravy.

7. Garnish with chopped coriander.

8. Serve hot with simple chapati or naan or biryani, or plain rice or

as accompaniment..


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asically a dish from the North western state of Punjab ShahiPaneer is considered to be a mainstay dish especially in the

Northern parts of India. Punjab being very rich in natural ingredientslike milk and its products Paneer is a substitute for protein fromanimal sources. It is basically a vegetarian source of protein.

Many dishes are prepared from Paneer. Not only mainstay dishes areprepared from it, it is also a very important ingredient for Bengalisweets which unlike other sweets are free from oil contents. Some of these sweets are Ras Malai, Sandesh, Chaner-Payesh, Chum-Chum,Raj Bhog, Rassolulla . None of these sweets use oil.

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The name Shahi Paneer comes from two words put together. Shahiwhich means Royal and Paneer is Cottage Cheese. The two wordsput together give Shahi Paneer a Royal Feel to it. However, ShahiPaneer is a famous dish liked by many and is available in almost all

the hotels, restaurants and roadside eateries. Shahi Paneer isundoubtedly one of the most popular dishes originating from India.Now it has acquired an International texture wherever there is lovefor fine taste. This particular style of cooking is used for otherrecopies as well.

INGREDIENTS (SERVES: 6)

1. Paneer (cubed) 250 gm.

2. Beaten yogurt cup3. Milk cup4. Cashewnut paste cup5. Tomatoes puree 1 cup6. Onion, Garlic and Ginger paste cup7. Shahi Paneer Masala 1 tbs8. Ghee or butter 3 tsp9. Salt to taste10. Grated paneer (optional) 2 tsp11. Chopper coriander 1 tsp

METHODOLOGY

1. Heat the ghee or oil. Add onion etc. paste. Fry for 3-4 minutes. AddShahi Paneer Masala and half tomatoes puree and cook until oil separates.Always mix dry masala in the seasoning so that the grains are soaked aswell.

2. Add other ingredients like yogurt, cashew nut paste, andremaining tomatoes puree and boil to get thick gravy.

3. Add milk and paneer cubes and boil for 3-4 minutes.

4. To make it even richer you can fold in 1 table spoon of freshcream.


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5. Garnish with chopped coriander and grated paneer.

Serve with plain rice, naan, or any side dish of your choice.


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t is a very popular restaurant dish that you can make at home.With the extensive use of Paneer and its aroma spreading far and

wide along with its nutritional values chefs has been busy inventingmore and more new dishes of Paneer. You can create your own recipesor make variations in existing ones. It all depends on your innovationand acumen. As a result of human ingenuity such dishes havedecorated the menus of major restaurants and the cook books.

Karahai Paneer is such a savory dish of Paneer. The name isextracted from two words Karahi and Paneer this you alreadyknow. Karahi is particular shape of Indian styled ware used forcooking and now as decorated servers. A typical Karahai shapes likeChinese wok with two round handles on either side for holding.Traditionally it is made of iron, stainless steel and now it is availableas decorated ones made of combination metals like copper bottom etc.Cooking food in iron ware has nutritional advantages as wellespecially the leafy vegetables. It may shape shallow or deep. With itscircumference quite wide it helps in dehydrating the water contentsfaster.

INGREDIENTS:

1. Paneer (cubes) 250gms2. Onions, garlic, ginger paste 3tbs3. Chive, celery, time paste 1tbs4. Tomatoes puree cup

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5. Cloves 46. Bell peppers red, yellow, green 37. Piece ginger 1 Inch8. Red chili powder 1tsp

9. Bay leaf 210. Clarified butter 4tbsp11. Cinnamon 1 Piece12. Kitchen Queen Masala 2 tbs

METHODOLOGY:

1. Cut capsicum into pieces.

2. Heat butter in a pan and add bay leaf and then add tomato puree,onion, garlic and ginger paste, chili powder and masala.

3. Cook on medium flame till ghee starts separating.

4. Add chopped capsicum and Paneer pieces. You can add a dash of Kasuri methi

5. Reduce the flame and cook till the capsicum is well done.

Serve hot with naan, or rice by itself or as accompaniment with otherdishes.


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ny dish made including paneer is very tasty and quite rich inprotein. In this dish I am using bell peppers in wide range of

colors. We are cooking it for today in Hydrabadi Korma style.

This dish is quite rich and colorful and a favorite of food lovers. Someof these recipes I am developing for food lovers.

INGREDIENTS:

1. Paneer cubes 2 cups/500gms2. Bell Peppers red, yellow, orange and green 1 each3. Big onions 34. Big tomatoes (pureed) 2 cup5. Ginger - garlic paste 2tbs6. Jeera 1tsp7. Red chili powder 2tsp8. Haldi powder 2tsp9. Garam masala 2tsp10. Milk cup11. Cream 2tbs12. Cooking oil ( preferable Coconut) 3- 4Tbs13. Coconut milk powder dry 1pk

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METHODOLOGY:

1. You can Take 4 large onions, 1 head of garlic, 2 piece of ginger, afew strands of time, 2 -3 strands of celery and chive blend together to

obtain the smooth paste. Always keep the paste in fridge to cutcooking time.

2. Cube the paneer into 1 pieces.

3. Cut the bell peppers into 1 squares

4. In a kadai or deep thick bottom sauce pan heat oil, and crackle jeera. When it splutters, add the seasoning mix and fry till pink.

5. Add the pureed tomatoes and salt. Let it cook until oil separates.

6. Add all the powder masala and continue cooking withoutburning. You may add little bit of water if necessary.

7. Add bell peppers and mix well

8. Now add milk and coconut milk powder mixed in milk cook to

create gravy9. Lastly add the Paneer pieces and let it cook in the masala. 10. Finally add the cream. Simmer for 5 minutes.

11. Garnish with coriander leaves.

Serve with rice and Roti or Naan of your choice. Always complimentthe serving with a daal of your choice, fresh garden salad, and sidedish of yogurt raita in any form. This way you are balancing yourmeals.


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hat a combination Paneer and Malai Korma? Before I go intoactual recipe it is important to speak of Hyderabad cuisine.

The highlight of the Andhra Pradesh cuisine is the Hyderabadi food.It is famous for its rich and aromatic nature. Its taste is verydistinguishable having a liberal use of exotic spices and ghee. TheHyderabadi food uses fresh fruit instead of dried fruits. It is alsofamous for its non vegetarian preparation and Lamb is the mostwidely used meat here. Biryani one of Indias most popular foods, is aflavored rice with meat or vegetables. It is an important part of Hyderabadi cuisine. Biryani is cooked in wide variety here inHydrabad.

Hyderabadi cuisine is inspired by the Mughlai cuisine. This style of cooking is here since the Asaf Jahi period. Thus, the Hyderabadicuisine is a perfect amalgamation of the typical Mughlai flavors witha blend of rich spices.

What makes the Hyderabadi Cuisine special is the use of specialingredients, carefully chosen and cooked to the right degree. Theaddition of a certain Herb, Spice, Condiment, or an Amalgam of these

adds a unique taste and texture to the dish. The herbs and spicesused and the method of preparation gives the dish its name. Murghdo pyaza gets its name from the onions that are added twice to thedish in two variations.

The Masalas or the rich blend of herbs, spices and condiments givethe dishes a base, or what is popularly known as Gravy. Some of

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these blends are a well-kept secret that pass only down the familyline or from the Ustad (Teacher) to his Shagird (Pupil). The headcooks or the Khansas were an asset to the house hold, and weretreated with due respect.

The word Nawabi is as synonymous with the Hyderabadi cuisine asShahi is with Lucknowi (the North Indian city of Lucknow in UP).These terms conjure delicacies that are rich in taste and texture withmouth-watering aromas. The Kebabs in Hyderabad need a specialmention, the Shammi Kebab is one such popular dish. The Kebabsare originally from Greece!!

Korma is a specialty that was born and grew up in the warmth of

Hydrabad. Now how to make the Paneer Malai Korma ?INGREDIENTS:

1. Malai (thick top cream of milk) 2 cups2. Paneer cubes 250 gms3. Onions finely cut into pieces 24. Tomato (finely cut into pieces) 45. Garlic 5

6. Ginger (peeled) 1piece7. Green Chilies 58. Coriander leaves (finely cut into pieces) 1 tbsp9. Turmeric powder 1 tsp10. Cashew nuts (broken into pieces) 10-1211. Ghee 3tbs12. Coriander powder 3 tsp13. Salt

METHODOLOGY:1. Make a paste of ginger and garlic.2. Break cashew nuts into small bits.3. Heat ghee in a pan, fry cashew nuts, take it out and keep aside.4. Add onions to the same hot ghee and fry it for 2 minutes.


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5. Now to it, add the paste of ginger and garlic, green chilies,turmeric powder, coriander powder and salt.6. Add tomatoes and fry till oil separates from gravy.7. Now add cream, stir and cook on low flame for two minutes.

8. To garnish, apply coriander leaves and fried cashew nuts.9. Now add Paneer and simmer until ready10. Malai Korma is ready.

Serve garnished with cilantro leaves with naan, paratha, plain rice orBiryani rice. Accompany with a Daal of your choice salad and sidedish.

Tip: We can use this recipe to prepare mixed vegetables or cauliflowerin Korma style.


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aking tasty and nutritious dish out of common and basicingredients is the art of culinary. It requires interest,

understanding of spices, lovingness deep within intuitiveness andknack for cooking. With these one can create any dish. Today I give

you one such recipe. It is made from Methi and mutter an aloo(Potato) free recipe.

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INGREDIENTS:

1. Green Peas 1 cup2. Fenugreek leaves (Methi) or Kasuri 1 bunch3. Cream cup4. Tomato puree 1 cup5. Cumin seeds tsp6. Turmeric powder 1tsp7. Chili powder optional tsp

8. Milk if needed for gravy cup9. Butter 1 tbsp10. Salt to taste

TO GRIND

1. Onion 12. Green Chilly 13. Cashew nuts/ Almonds 1 tbsp

4. Poppy seeds(khus khus) 1 tbsp5. Yogurt 1 tbsp6. Ginger piece7. Cinnamon stick8. Cloves 39. Cardamom 1


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METHODOLOGY:

1. Dice onion and saut in a dash of oil till translucent. Add allother ingredients to grind except yogurt. Saut all ingredient untilaroma is released. Cool and then make a paste of it with yogurt andkeep aside.

2. Remove the methi leaves and discard the stem if you are usingfresh leaves. Soak it in hot water for 5 minutes and drain it well.Otherwise you can use dry Kasuri methi.

3. Heat butter in a pan, add the cumin seeds.4. Add the chili powder, turmeric powder, ground paste and thetomato puree on low heat so that spices do not burn and let it cook for3-4 minutes.

5. Add the green peas (matar), fenugreek leaves (methi) and malai(cream).

6. Add milk as needed to get the desired gravy consistency.7. Allow the contents to boil for 5 minutes allowing the gravy tothicken and the ingredients are mixed well.

Garnish with a dash of fresh cream and serve with any varieties of roti or rice plain or biryani.


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Khoya mutter is a rich vegetable with enough protein contents. Khoyais basically dehydrated milk until milk solidifies. It is in this state milkis used in making sweets and also as an important ingredient invegetables. Human mind gets fed up eating the same dish again andagain. This has endured man to create as many dishes as possible.Khoya mutter is one such dish. In making any dish my emphasis is onhealth criterion. For this the choice of oil, its quantity, etc areimportant. Depending on choice you can use such rich dishesoccasionally and everyday use less spicy and rich vegetables to balancethe nutritional intakes.

INGREDIENTS:

1. Green peas, boiled 2 cups2. Khoya Cup3. Finely chopped tomato 1 large4. A pinch of asafetida5. Cloves 2

6. Green chilies (finely chopped) 27. Coriander powder tbsp8. Dry ginger powder tbsp9. Garam masala tsp

10. Ginger finely chopped tsp11. Chili powder tbsp


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12. Ghee (clarified butter) 2tbsp13. Chopped coriander and cashew nuts for the garnishing

METHODOLOGY:

1. Pour just a dash of oil into pan with a thick base and add khoyaand keep stirring till the khoya changes its color. In the process it willrelease the butter content and khoya will patch

2. Reduce the flame, add all dry masalas and mix it well

3. Add peas, little water, green chillies and tomatoes and cook till oil

oozes out.4. Garnish it with cashewnuts and corainder leaves.

Serve hot with chapatti, or Paratha, or Naan

Khoya: In the west we do not get Khoya therefore we have to makethis.

INGREDIENTS

1. Full cream powder milk 1 cup2. All-purpose flour 3. Clarified butter or ghee 2tbsp4. Cream of wheat 1tbsp

METHODOLOGY

1. Mix milk powder all-purpose flour and ghee together rubbing

with fingers. Mix well. Just use ghee at room temperature. Soak thecream of wheat in 2tbsp of cold milk or water. Allow the milk to getabsorbed. Now squeeze all remaining liquid and add the cream of wheat in the dry ingredients and mix well to get a smooth mixture.Normally from the full cream milk nearly 25% fat content is removedto homogenize it. Therefore by adding 2 tbsp ghee restore back the fatcontent and gives you the khoya texture.


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loo gobhi is always favorite for special and any occasion. Forbuffets and as accompaniment with Paneer and dal dishes it

makes a nice combination. Unlike regular Punjabi style I have cookedthis recipe quite rich in rich Mughlai Gravy. This tasty side dish andcan be served hot with rotis, puris and ghee rice.

INGREDIENTS:

1. Cauliflower 1 Large sized2. Potato peeled and diced into even cubes 150 grams3. Onions 24. Tomato 25. Chilli powder 1tsp6. Dhania powder 1tsp7. Ginger garlic paste 1tsp8. Almonds 2 - 39. Cashew Nuts 2 - 3

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10. Grated coconut 1tbsp11. Coconut oil 7tbs12. Salt to taste13. Kasuri methi 1tsp

METHODOLOGY:

1. Cut the cauliflower into small florets and wash them inlukewarm water.2. Peel the potatoes and dice them into small cubes and pressurecook them to medium consistency in salted water.3. Chop the onions finely.4. Dice the tomatoes into small pieces.5. Now heat 1 tbs spoons of oil in a kadai and add the cauliflowerflorets, add salt to it, sprinkle water, cover it with a lid and cook.6. After it is done, keep it aside.7. Now heat 2 table spoons of oil and saut the onions and then addtomatoes and cook till the raw smell goes.8. Add badam, cashew nuts, chili powder, ginger garlic paste,dhania powder, and salt to it.9. Before removing it from fire add the grated coconut.10. Remove from fire and allow cooling.11. Grind the roasted ingredients into a smooth paste, by adding alittle water12. Now heat remaining oil in a kadai, add the ground paste, cookedpotatoes and cauliflower and simmer until all ingredients blend well13. Garnish this gravy with a pinch of kasuri methi.

Transfer it to a serving bowl and serve hot with nan, paratha, chapati

or tandoori roti or as accompaniment with other items.


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was wondering what I should cook today. Then I thought why notcook Spinach Malai Kofta in Mughlai Gravy. We normally cook

Spinach and Paneer in Shahi Gravy or Punjabi Style. However I haveused the Mughlai style to create this glamorous and rich dish andcame up with Palak Malai Kofta in Mughlai gravy (Spinach andCheese balls in spicy Mughlai gravy.)

Mughlai cuisine is a South Asian cuisine, influenced by the imperialkitchens of the Mughal Empire. It represents the cooking style usedin Delhi and Punjab (now partitioned between Pakistan and India).The cuisine is strongly influenced by Persian, and Turkish cuisines of Central Asia. The cuisine of most Indian restaurants in UK and USAcan be termed Mughlai.

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India is a country with vast diversities. Many cultures, traditions,way of worship and wide variety of cuisines found a favorable groundfor growth and healthy nourishment. As with fusion and other

influences India developed a large number of savory dishes. Thecuisine of India is as vast as its people. Each and every ethnic grouphas its own distinctive food preferences along with their differentculture.

India has been subjected to several invasions from Arab, Central Asia, the Mughal Empire and Persia in its early days because of itswealth both material cultural, and religious. These invasions had agreat influence on Indian cooking.

The Mughal influence on Indian food supported the evolution of Indian food to a great extent. The Mughlai cuisine full of rich gravies,Pulau and non-vegetarian foods such as kebabs, along with the fruitslike apricots, peaches, plums and melons contoured the structure of the Indian food while offering it a distinct dimension.

Due to the flavored sauces and butter based curries in the Mughlaicuisine, they are very much popular among the food lovers. Mughlaifood offers tempting and delicious variety of food such as kulfi with


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rose petals sprinkled on it, hot spicy soup and ginger based roastedmeats.

People in India and all over the world are crazy about Mughlai

cuisines. The taste of Mughlai cuisine vary from extremely mild tospicy and is often associated with a distinctive aroma and the taste of ground and whole spices. A Mughlai meal course is an elaboratebuffet of main course dishes with a variety of accompaniments.

Here I am combining Mughlai Gravy and regular cooking.

INGREDIENTS FOR THE KOFTAS

1. Baby spinach roughly chopped, blanched and drained 3 cups2. Corn starch 3tbsp3. Salt and red chilli powder to taste4. Grated paneer 2 cup5. Very finely chopped onion 1tbsp6. Chopped cilantro 1tbsp7. Finely chopped green chillis 1tsp8. Coarsely chopped cashew nuts 2tbsp

9. Chat masala tsp10. Oil for frying

INGREDIENTS FOR THE MUGHLAI GRAVY

1. Coconut oil 1tbsp2. Black cardamoms 2-3

3. Cinnamon powder 1 pinch4. Cumin powder 1 pinch5. Garam masala tsp6. Turmeric powder tsp

7. Chopped onions 2tbsp8. Garlic, ginger paste 1tbsp9. Chopped green chilli 1


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10. Tomato puree 3 tbsp11. Kasuri methi (dried fenugreek leaves) 2 tsp12. Crushed cashew nuts 2 tbsp13. Heavy cream cup

14. Chopped cilantro 1 tbsp

METHODOLOGY:

Palak Malai Koftas

1. Take the blanched and drained spinach leaves and mash theminto a smooth mixture. You can puree even to get smooth mixture.

Add corn starch, salt and red chilli powder and mix to make amedium dough like consistency2. Mix the grated Paneer, the onions, cilantro, green chills, andcashew nuts, salt and chat masala properly.3. Make small balls of the Paneer mixture and keep aside.4. Oil the palm of your hand and take some spinach mix. Flatten itout, put the Paneer ball in it and wrap the spinach around it toenclose the Paneer completely in the spinach. Keep these koftas for hour in the friz to settle

5. Deep fry in hot oil and drain on paper towels, slice into halvesand save.

Mughlai Gravy

1. Heat oil in a thick bottom pan and add onions, garlic, ginger,green chillis and black cardamoms to it one after the other and stirtill onions are slightly browned.2. Add the kasuri methi (fenugreek) followed by tomato puree.

3. Cook till oil separates out and then add the cinnamon powder,cumin powder, garam masala, salt, turmeric powder and red chillipowder. Add the cashew nuts also and stir for about 2-3 minutes oruntil done on low heat. This will help for the spice flavor to fuse intothe gravy. And you start getting pleasant aroma.4. Add the heavy cream and 1 cup water and cook the gravy till itbecomes thick and glossy.


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5. Gently slide in the koftas in the gravy and let it simmer for about3-4 minutes, till the koftas absorb all the flavors and become softmaking sure these do not mash.6. Garnish with a dash of grated carrot. Serve in a shallow platter.

Cut the reserved koftas into halves and use as a garnish to bring outthe colors of the dish the yellow of the gravy and the green envelope of the koftas with the white insides.

Serve with naan or rotis or rice. It is a great dish decorating thedining table.


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he eggplant is a pretty versatile and tough plant. You can doalmost anything with it deep-frying, grilling, slow-roasting, and

mashing, etc. The eggplant can stand up to intense cooking forsignificant amounts of time. In fact, the eggplant often requireslonger cooking times than most things in the kitchen. This recipe willback that up, as well roast tiny eggplants for half an hour, a length of time that could turn a chicken breast half-dry (if youre lucky), or atomato into sauce. To help prove the strength and resiliency of theeggplant, were going to cut it open first, and stuff it with a nut andspice mixture.

One of the peculiar things with this vegetable is that it can absorbany amount of oil. In Arabian cooking one of the familiar eggplantrecipes is Baba ganoj, the eggplant cooked in Lebanese style is alsovery tasty. Eggplant can just be baked with olive oil, herbs, tomatoesand bell peppers as a savory dish. Today I am only giving a basic

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North Indian recipe as this item is cooked at our home and has beenthe favorite of anyone who has tasted it.

That is where things get tasty. Cooked eggplant on its own has a

somewhat complex flavor. But we are going to add roasted cashews,cumin, special blend of masala, fresh cilantro, and mango powder all of which are packed with their own flavors. Nutty, spicy, rich andaromatic, balanced with fresh herbs and a hit of sour from the mangopowder all slow-simmered to infuse the eggplants with flavor.

The stuffed vegetables are quite tasty and favorite home recipes.These vegetables you will not get on the menu cards of therestaurants. However, on regular and on special occasions thesedishes adorn the dining tables. This recipe is basically a North Indianand Punjabi one.

During the seasons we had like this dish. The basics of makingstuffed Okra, Eggplant or Cabbage is the same. We have to preparespecial masala combinations.

INGREDIENTS:

1. Eggplant baby young 12


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2. green chilies (finely chopped)3. Onion (finely chopped) 2 large4. Vegetable oil cup5. Tomatoes 66. Salt to taste7. Coriander seeds 4tbsp8. Aniseeds or fennel seeds 2tbsp9. Cumin seeds 1tbsp10. Fenugreek leaves 1tbsp11. Turmeric powder 1tsp12. Raw cashew nuts, meal texture (not a powder, but not chunkyeither) cup13. Chopped cilantro, leaves and stems 3 tbsp14. Ground onion, garlic, ginger, chive, celery and time 4 tbsp

METHODOLOGY:

1. Grind coriander seeds and aniseed to a fine powder

2. In the bowl, combine all the filling ingredients: ground cashews,cilantro, mango powder, cumin, salt, cayenne dash of oil and garammasala. Stir them together to get an even mix.

3. Cut a X into the bottom of each eggplant, from the base to of the way to the stem. Be careful not to cut all the way to the stem, orelse the eggplant may break in half when you are stuffing them. If you can, leave the stems on. They look prettier with the stems on.This can be done only if you have baby size egg plants like in thepicture. These are seed less. In the Caribbean it is rare to get baby

sized one unless you get a direct pick from the garden.4. Open an eggplant and pour a spoonful of filling into the X. I foundit easiest to open it in half, pour filling in, then open it in the otherdirection and add more filling. Cram as much filling as you possiblycan in there. The slits of the eggplant can probably be open almosthalf an inch (at the cut end) safely. Fill the rest of the eggplants.


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There will be filling left over. That is good. We are going to use it still,so keep it handy. You can also use another way instead of stuffing usethe same masala mix and make a gravy and slice egg plant

5. Heat the oil in saut pan to medium-high heat

6. Once the pan is hot enough, lay each eggplant in the pan in aneven layer.

7. Sear the eggplants for 1-2 minutes without turning them overyet.

8. Turn the heat to low and turn the eggplants over carefully withthe tongs. They will still be firm at this point but you do not want toshake any filling loose or tear the stems off. Let the eggplants sit for a

minute or two. This gives the burner a bit of time to cool down fromthe medium-high heat it was on.

9. Pour the remaining filling over the eggplants now, then get thepans lid and cover the pan. We cover the pan so the steam from theeggplants stays inside and helps to half cook the eggplants.

10. Every 5-8 minutes, remove the lid, turn the eggplants over, andthen replace the lid (the lid will drip a lot of water from the condensedsteam make sure it pours back into the pan!). Do not overcook as

these have to be cooked in the gravy still11. Heat oil in a deep pan. Cook grind seasoning masala mixture(Coriander, anni seed, turmeric) and diced tomatoes until oilseparates. Add the fenugreek or methi leaves and stir well. Make surethere is enough moisture. Now place gently the stuffed egg plants intothe pan and cook covered on a medium heat first and as the mixturebegins to boil reduce the heat to the lowest.

12. This is where we play the waiting game. You cannot turn theheat higher here to speed up the cooking, because the spices will burnand taste bad long before the eggplant finishes cooking. So we havegot the heat on its lowest setting and we will let the pans heat andthe steam slow-cook the eggplants until they are tender andsaturated with spice-flavor, and avoid burning the spices and cashewnuts


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13. When done, transfer the eggplants to a serving plate and spoonout any remaining oil-spice mixture. This can used to drizzle over theeggplants, if you like.

14. Sprinkle a few more cilantro leaves over the eggplants for agarnish.

Stuffed eggplants! Stuffed vegetables are always pretty impressive(despite being relatively easy to make) and this dish is probably justinteresting enough to take it to the next level of impressiveness. Itstender, succulent, and the flavors are very lively. Enjoy.

Serve with plain roti or paratha or as accompaniment with otheritems.


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INGREDIENTS:

1. Aloo / Potatoes small or medium even sized 2 lbs2. Salt To Taste3. Ghee or oil for searing4. Coconut oil 3 Tbs5. Onion finely chopped 1 large6. Tomato puree Cup7. Yogurt plain beaten Cup8. Bell pepper deseeded and sliced 19. Garam masala powder 1 tsp

10. Bay leaves 411. Onion, garlic, ginger paste cup12. Cumin seeds 1tsp13. Red chilies / degi mirch 1 tsp14. Kitchen Queen spice mixture 3 tbs

METHODOLOGY:

1. Peal the aloo (potatoes), and prick all over with a fork and soak in

the water with little salt for 2 hours.2. Dry the potatoes on a cloth and3. heat the ghee or oil and Deep fry the potatoes until golden brownor if you are conscious of too much fry stuff then just sear the potatoesgolden to bind the starch. Drain and set aside.4. Heat the oil in a thick bottom pan crackle cumin seed and fryonions until golden.5. Mix onion etc paste, spice blend together in some water for spicemix to well soak. Stir the mix into onion

6. Cook until oil begins to separate and the aroma fills7. Stir in the tomato puree, well beaten yogurt and salt8. Add the aloo (potatoes) and hot water and stir over first mediumheat and then lower the heat and simmer for 5 minutes.9. Add garden peas and sliced bell pepper and simmer again10. Sprinkle the dum aloo with pepper and garam masala and cookfor few minutes


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11. Garnish with coriander leaves

Serve with roti or naan, or paratha, or rice. Serve by itself or asaccompaniment with other dal and fresh garden salad.


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his is basically a north Indian recipe. However there are certainadaptations of this in Manchurian style of cooking as well and in

others as well.

It is done in Shahi tomato gravy or white gravy. But whatever be the

gravy used it is delicious.

INGREDIENTS:

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1. Cabbage 1 large2. Carrots 4 large3. Beet root 1 large4. Boiled potatoes mashed 4 large5. Fresh tomatoes 5-6 medium6. Onion, garlic, ginger paste 3 tbs7. Seasoning cive, celery, time etc 2 tbs8. Chopped coriander cup9. Besan flour/corn starch 2-3 cups10. Salt to taste11. Oil to fry and cook12. Blend of spices 2 tbs13. Garam masala 1 tsp

METHODOLOGY:

1. Wash, clean the cabbage, beet root and carrot and grate like forColes-law2. To this add mashed potatoes, salt, garam masala, finely choppedonion, green chilies,3. To increase the protein content you can mix besan flour or allowwithout besan. The mashed potato will help to make the shape.4. Mix well all the ingredients of your choice.5. Form round balls (size of a table tennis ball size). You can flattenthe ball to give any shape of your choice. Set aside if possible in frizfor 1 hour6. If you are not using besan flower then roll the balls in the cornstarch and set aside for 1 hour in friz.7. Deep fry until golden brown on low heat so that these are cokedinside out. Set aside


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8. Now prepare the gravy of your choice by first heating oil andadding the mix of pastes and spices, cooking until the oil separates.

Add tomato puree, freshly diced tomatoes. You can prepare the gravymilk based, yogurt based or water based. In case it is water based itwill be watery.9. As option you can use almond paste to thicken the gravy.10. Never allow the koftas to remain cooking in the gravy for long asthis will make these break11. After the gravy is ready you can place the koftas in the shallowcasserole dish and then pour the hot gravy in portion as certain gravywill be soaked by the balls. Make sure you have additional gravy totop after the initial gravy is absorbed.12. Garnish with coriander leaves with a few strands of carrot andbeet root.

Serve with plain rice or the choice of roti by itself or asaccompaniment with other things for a complete dinner or lunchoccasion.


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hereas vegetable Kofta is quite common this dish is very specialand occasionally made quite rich. Vegetable Kofta you can make

from rich to ordinary consistency to suit the occasion and more sowhen you are plagued with the situation with taste and you do notknow what to cook to please the taste buds. Malai Kofta is veryspecial. And we will cook as elegant and aesthetic dish full of flavor,richness, nutrition and appearances. This dish we will cook inMughlai style quite rich.

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INGREDIENTS:

1. Paneer 300 gms2. Boiled mashed potato 10-12 lrg3. Powder milk 3 tbs4. Salt to taste5. Finely chopped coriander, chive, celery 1 cup6. Green chilies finely chopped 2tsp7. Cashewnuts broken into fine pieces 1cup8. Garam masala 1tsp9. Corn starch 1 cup10. Fresh tomatoes 4-5 med11. Onion, garlic, ginger paste 1 cup12. Seasoning chive, celery, time etc. 2 tbs13. Masala Shahi paneer/ Kitchen queen 2- 3 tbs14. Tomato puree 1 cup15. Finely chopped coriander for garnish cup16. Oil to fry and for gravy

METHODOLOGY:

1. In a mixing bowl mix mash potato, finely crushed Paneer, milkpowder/mawa, salt, garam masala, chopped herbs, chilies, and salt.Mix well and into a smooth mix pliable ready to form round balls orthe shape of your choice.2. To this add and mix well cashew nuts. And form round balls or

the shape of your choice. Roll in corn starch vigorously and usingpalms smoothen the Kofta so that corn starch is stuck well. Set asidefor about an hour in friz.3. Heat oil. And on low heat gently fry the balls into golden browncolor. Place on paper towel to soak the excess oil. And set aside.


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4. Now prepare the gravy of your choice by first heating oil andadding the mix of pastes and spices, cooking until the oil separates.

Add tomato puree, freshly diced tomatoes. You can prepare the gravymilk based, yogurt based or water based. In case it is water based itwill be watery.5. As option you can use almond paste as well.6. Never allow the Kofta to remain cooking in the gravy for long asthese will mash up7. After the gravy is ready you can place the Kofta in the shallowcasserole dish and then pour the hot gravy in portion as certain gravywill be soaked by the balls. Make sure you have additional to top afterthe initial gravy is absorbed.8. Garnish with coriander leaves with a few strands of carrot andbeet root.

Serve with plain rice or the choice of roti by itself or asaccompaniment with other things for a complete dinner or lunchoccasion.

Bonne appetite.


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o pyaza denotes presence of double the quantity of onions thanthat found in any other style of preparation. The curds added

towards the end of this dish add more sharpness to this dish. This isone of the popular Bhindi dish both at home and restaurants as well.In the restaurants this dish is widely demanded as combination atdining times. And also when serving buffet this dish is included in themenu to minimize the total cost.

INGREDIENTS:

1. Bhindi (ladies finger), sliced 3 cups2. Onions, chopped 3 large3. Nigella seeds (kalonji) 1 teaspoon

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4. Turmeric powder (haldi) teaspoon5. Ginger paste 3 teaspoons6. Green chillies, chopped 1 to 27. Thick yogurt whisked cup

8. Oil 3 tablespoons9. Salt to taste10. Coriander powder 1 tsp11. Tomatoes cut into wedges12. Garam masala

METHODOLOGY:

1. Wash and thoroughly dry bhindi. This is important, if they arewet, the curry will become very slimy! You can spread them on akitchen towel for a few hours or overnight, to dry them properly.

You can also give them a rub with a kitchen towel. Remove anddiscard the stalk ends.

2. Slice into 1 inch pieces.3. Heat oil in a wok or kadhai.4. Add cumin seeds and asafoetida powder and let seeds

splutter/turn brown.5. Add ginger, onions and garlic and fry until onions are golden

brown, not dark brown.6. Add bhindi and all the spices, except garam masala7. Stir fry for a few minutes, reduce heat to low-medium and cook

covered for 15 minutes or so. Fresh bhindi cooks very quickly. DONOT ADD WATER. Green vegetables have their own water,which is released during cooking.

8. Add chopped tomatoes and stir fry on high, for 2-3 minutes.9. Add whisked yogurt and mix10. Add garam Masala. Stir fry until all the natural water is

evaporated and the bhindi/onions looks shiny with oil.

Serve hot with Chapatti or as accompaniment of other vegetables anddaals


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tuffed Bhindi is another very popular and savory Bhindi dish. It issomewhat time consuming. Therefore this dish is rarely found on

the menus of the restaurants. I have always wondered why this dish

is not included in the menus. Anyways make this dish and enjoy itstaste and richness.

INGREDIENTS:

1. Bhindi, Washed And Dried And Sliced 500gms2. Oil 3 Tbsp3. Cumin Seeds (Jeera) 1 Tsp4. Onion, Chopped Medium Sized

5. Chilies, Seeded And Chopped 2 Green6. Onion Ginger, And Garlic Paste 4tbs7. A Pinch Of Asafetida Powder8. Tomato Chopped 19. Tomato Paste And Puree 1 Cup10. Yogurt cup

STUFFING:

1. Coriander Powder 3 Tsp2. Turmeric Powder 2 Tsp3. Ground Fennel (Saunf) 2 Tsp4. Dried Mango Powder (Amchur) 2 Tsp5. Chili Powder Or To Taste Tsp6. Salt To Taste7. Oil To Prepare The Stuffing

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METHODOLOGY:

1. Cut the stalk of each okra and make lengthwise slit.

2. Heat the oil and Combine stuffing ingredients and mix well. Andallow to cook until the stuffing is ready3. Stuff each okra with the mixture and set aside4. Saut cumin with the little oil until it starts to crackle.5. Add onions, green chilies and ginger paste, tomato puree until oilseparates. Now add asafetida and cook for a few seconds.6. Add diced onion and tomato and cook until it turns pulpy.7. Add yogurt and cook until done on low heat8. Add the okra and cook until tender and well coated with the

sauce (masala).

Serve stuffed bhindi hot preferably with chapati, paratha or rice or asaccompaniment.


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his recipe uses one of the most common items Aloo. Aloo iscarbohydrate and cannot come in the category of vegetables. Still

aloo occupies a very important place in Indian Kitchen. Aloo is the

source of cholesterol therefore its consumption should be avoided asmuch as possible.

In this particular recipe I am also using sweet potato which is verynutritious due to its time release if sugar in the body. Also I havetransformed the recipe to make it rich in shahi style along withcashew nuts.

INGREDIENTS:

1. Potato (Aloo) 150 gms2. Sweet potato 150 gms3. Cashewnut (Kaju) soaked in cup water 4 tblsp4. chopped Ginger 1 tblsp5. chopped Garlic 1 tsp6. Black Cumin Seed (Shah Jeera) tsp7. Bay Leaf (Tej Patta) 1

8. Chopped Onion 29. Turmeric (Haldi) 1tsp10. Garam Masala tsp11. Chopped Coriander Leaves12. Yogurt cup13. Milk cup14. Oil for frying and cooking

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15. Dry coconut milk 1 pk

METHODOLOGY:

1. Wash potatoes and sweet potato. Peel and cut them into 1 inchpieces.2. Fry the potatoes and sweet potato to a deep golden brown andkeep aside.3. Grind cashew nuts into a smooth paste,4. Grind onion ginger and garlic to a paste and keep this pasteaside.5. Heat some of the oil in a heavy bottomed pan.6. Add black cumin and bay leaf. Wait for 30 seconds till cuminseeds stop spluttering.7. Add remaining onions and cook on low flame till onions turn softbut do not let them turn brown.8. Add turmeric and coriander powder and garam masala. Stir tomix well. Cook adding water if necessary9. Add the seasoning paste prepared earlier. Cook for 1 minute.10. Add yogurt and stir fry till water evaporates. Cook till it dries.11. Add milk and about cup of coconut milk mixed in water to thegravy.12. Boil and simmer for 2 - 3 minutes.13. Add the fried potatoes and chopped coriander to the gravy andsimmer on low flame.14. Cook on low flame till the gravy thickens and coats all thepotatoes.

Serve hot with nan or paranthas.

Note: Because of sweet potato the taste will slightly sweetened. Youcan remove if you wish to do so. I am using sweet potato because thesugar in it is released timely and it is better than potato.


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riginating in the Deccan regions of India especially Hyderabad. And now this dish has become favorites of food lovers word over.

Indian recipes are always a favorite among people who want to learna new culture of food. There are many different recipes for the samedish in India, and just as with any kind of recipe, you have to test andadjust to your own likings so is the case with an Indian dish. TryingIndian recipes is something any cook should try because the Indiancuisine has lots to offer people who love good flavor and textures intheir foods.

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Indian food recipes offer some of the widest range of foods that youwill ever come across. Rice dishes in particular are one of thefavorites among Indian cooks and serve as a nice base for any main

dish. Many of the main dishes will call for a certain type of Indian ricedish to be served with in the recipe. Rice dishes are typically amongthe easiest of all Indian food recipes to substitute ingredients for.They are also one of the easiest recipes to follow. The aroma of ricecooked from an Indian food recipe will surprise you as it fills theroom. Many of the ingredients smell so good as they are flavoring therice that you will want to serve it often just to fill your home with thewonderful smells produced while cooking. The look of the rice madefrom Indian food recipes is important as well. They like to have

colorful ingredients included which can really make your dinner platelook appealing for you and your guests who get to sample the rice.

If you are a vegetarian, you will find many easy Indian recipes thatwill adhere to your choice of diet. These recipes are not only delicious;they are also a good source of nutrition for your body. Indian recipesare well known for being meals that are meatless, so it just makessense that a vegetarian would gravitate to the Indian cuisine for theirmeals. You can only eat the same types of meals so many times before

it starts to get boring. Learning some of the easy Indian recipes willhelp you to add new foods and dishes to your diet. No matter whattime of day it is that you want to eat an Indian meal or do someIndian cooking, you can find an easy Indian recipe for breakfast,lunch or dinner. Even find appetizers and breads that will make yourmouth water just reading the ingredients and how it is made. This isthe reason I am giving you so many recipes with cooking simplifiedfor a novice.

Soups, salads and snacks top the favorites for people who have triedIndian recipes in the past. Many people continue to make the easyIndian recipes over and over again and enjoy saying they are servingIndian food to their guests and family. If you are tired of the same oldthing when it comes to eating as a vegetarian, start looking for aneasy Indian recipe that you can make. You may have found your newfavorite food to make and eat. Sharing your recipes with other


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vegetarians is also fun because they many have an even easier way tomake the same Indian dish.

INGREDIENTS:

1. Boiled vegetables (9 varieties potatoes, carrots, green peas,french beans, cauliflower, bell pepper, cluster beans, corn cornels andbaby corn) 3 cups2. Grated Paneer 150gms3. Tomatoes 34. Grated onions 25. Ginger paste and Garlic paste 3 Tbsp6. Salt to Taste7. Turmeric Powder 1 tsp8. Red chilli powder 1 tsp9. Coriander powder 1 tsp10. Garam Masala Powder 2 tsp11. Cream 2 tbsp12. Vegetable oil 4 tbsp13. Ghee 1 tbsp14. Milk / water 1 cup15. Dry fruits (cashew nuts, raisins) cup16. Coriander /cilantro leaves for decoration

METHODOLOGY:

1. Boil tomatoes till tender. Allow them to cool. Then peel off thetomato skin to make puree. Readymade tomato puree can also beused.

2. Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on

medium heat.

3. Heat oil in a pan. Fry onions and ginger-garlic paste till goldenbrown.

4. Add salt, turmeric powder, red chilli powder, coriander powder,garam masala and fry for 2-3 minutes or until oil separates.


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5. Next add tomato puree and dry fruits. Stir well and cook themixture for 4 minutes. Ensure that the mixture does not stick tobottom of pan.

6. Add milk or use water alternatively. Bring it to boil. Reduce theheat and cook until the gravy becomes thick.

7. Add Paneer to the gravy and stir well.

8. Finally add all the vegetables to the above gravy and cook for 5-7minutes on low heat until done.

Serve the Navratan Korma hot. Put cream and chopped corianderleaves on the Navaratan Korma serve with Naan, Paratha, Plain Rotior rice of your choice. You can serves this alone or complementingwith other daals and vegetables for a savory dinner.


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t is usually considered a type of curry. The name originatedbecause of Nizam of Hydrabad who was very fond of culinary.

Korma sometimes spelled kormaa, qorma, kavurma, khorma, orkurma is a dish originating in South Asia especially in Hydrabad. Itis made with yoghurt, cream, nut and seed pastes or coconut milk.Both vegetarian and non-vegetarian kormas adorn the culinary tablesboth for lunch and dinners throughout the world.

Korma has its roots in the Mughlai cuisine of modern day India. Itis a characteristic Persian Indian dish which can be traced back tothe 16th century and to the Mughal incursions into present dayNorthern India, Pakistan and Bangladesh. Classically, a korma isdefined as a dish where meat or vegetables are braised (cook meat orvegetables, by browning briefly in hot fat, adding a little liquid, andcooking at a low temperature in a covered pot with water, stock, andapple yoghurt or cream). The name is in fact derived from the Hindiand Urdu words for braise. The technique covers many differentstyles of korma.

The flavor of a korma is based on a mixture of spices, includingground coriander and cumin, combined with yoghurt kept belowcurdling temperature and incorporated slowly and carefully with themeat juices. Traditionally, this would have been carried out in a potset over a very low fire, with charcoal on the lid to provide all-round

heat. A korma can be mildly spiced or fiery and may use lamb,chicken, beef, Paneer, vegetables and some kormas combine meat andvegetables such as spinach and turnip. The dopiaza, featuring alarge quantity of onions, is a form of korma, as is the Kashmiri dishrogan josh or rogan gosht. The term Shahi used for some kormasindicates its status as a prestige dish, rather than an everyday meal,and its association with the court.

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Korma based recipes are very popular in Indian restaurants in theUnited Kingdom. In the UK a korma usually refers not to a particularcooking technique but to a curry with a thick, cream-based sauce or

gravy; this bears little resemblance to a classical Indian korma, as itis not braised. The korma popularized in UK curry houses isinvariably mildly spicy and may often feature nuts, usually almondsor cashews, and coconut.

COOKING TECHNIQUE

The korma style is similar to all other braising techniques in that themeat or vegetable is first cooked briskly or seared using a high heat

and then subjected to long; slow cooking using moist heat and aminimum of added liquid. The pot may be sealed with dough duringthe last stages of cooking.

Chicken or other poultry requires fairly thorough coating with thespice mixture, or marinating, and heating evenly in cooking oil orghee at a high enough temperature to cook through, followed by acooling period after which yoghurt and/or cream may be added.However, lamb requires a very brief initial searing to brown the

surface of each piece, followed by a braising at a continuous lowtemperature. This prevents the lamb from toughening, a particularproblem if a large amount is to be cooked; temperature heterogeneityis difficult if the mixture is left to stand. This low cookingtemperature is usually quite difficult to achieve, but if done correctlyresults in a memorable dish.

The korma can make use of a technique called bhogar: later in thecooking, additional spices are mixed with heated ghee and then

combined with the sauce formed by the braising; the pan is thencovered and shaken to release steam and mix the contents.

There is a wide variation between individual korma and other curryrecipes. Chili and ginger are often used, but the precise method of preparation results in widely different flavors. Bay leaves or dried


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coconut may be added. Coconut is predominantly a South Indianflavoring.

BASIC KORMA

INGREDIENTS:

1. Blanched almonds 1 cup2. Cashews 1 cup3. Yogurt 1 cup4. Milk (low fat or skim) 1 cup5. Green cardamoms, crushed by hand 66. White pepper 2 tsp

7. Salt to taste8. Vegetable oil 4 tbsp9. Garlic paste (minced garlic soaked in water) 1 tbsp10. Ginger paste (minced ginger soaked in water) 1 tbsp11. Saffron 1 pinch12. Curry leaves or powder (optional)

METHODOLOGY:

1. Soak almonds, cashews and cardamoms in water for at least 15minutes.2. Put soaked almonds, cashews and cardamoms into blender withyogurt, milk, pepper and salt (if desired) and blend until smooth. If mixture is too thick, add water and blend again.3. Put oil in frying pan and cook garlic paste and ginger paste overmedium low heat until light brown. And add a pinch of saffron. Adda little curry (leaves are preferable to powder) if desired, then add theblended mixture and cook for 7 minutes.4. To this basic sauce you can add any of the following: steamedvegetables, sauted lamb, sauted chicken etc. Then cover and cookuntil fully heated and blended.

For Kashmiri dishes (particularly chicken), add dried fruit beforeadding meat and vegetables.


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aneer Tikka Masala is a typical North Indian dish of Paneer. Alike other dishes this dish is the example of mans ingenuity.

The chefs have spent so much time in creating new dishes. All thedishes of Paneer are quite savory and high in demand. In vegetariandishes Paneer dishes are most widely accepted and demanded

worldwide.In this Paneer is first marinated in a thick yogurt sauce and thencooked in oven or tandoor before the vegetables and Paneer are foldedin a thick and rich gravy.

INGREDIENTS:

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For the Tikkas:

1. Paneer cut in 1 inch cubes 2 cups2. Sweet pepper cut in square pieces 1

3. Onion, cut in squares 14. Tomato, deseed and cut in squares 15. Thick yogurt cup6. Red chili powder 2 tsp7. Turmeric powder tsp8. Ginger paste 1 tsp9. Garlic paste tsp10. Dried fenugreek leaves 1 tsp11. Garam masala tsp

12. Tandoori masala 1 tsp13. Juice of lime 1 tbs14. Salt to taste15. Cilantro, finely chopped

For the Gravy:

1. Tomato puree 2-3 cups2. Onion finely chopped 13. Garlic and ginger paste 2 tsp4. Tandoori masala 2 tsp5. Red Chili powder 2 tsp6. Cashewnut paste 2-3Tbs7. Sugar 1 tsp8. Salt to taste9. Butter 2 tbsp10. Cream cup11. Chopped cilantro for garnishing

METHODOLOGY:


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1. In this recipe Paneer can be replaced with any vegetable likecauliflower or chicken or lamb or fish. The cooking time for differentitems will differ.2. Paneer Tikka can be served without the gravy as barbeque

snacks as well. Sprinkle some chaat masala on it and serve withgreen chutney.


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his is one the basic home recipe. I say it is a basic recipe because just by replacing ingredients various other dishes can be created.

Dishes like Cauliflower and potato and peas; peas and mushroom etccan be prepared. It is one of the most common and liked recipe.However to change its nutritional values certain changes are madeeither in the recipe or the combination platter if you so wish to usethis dish. This can be done by changing the configuration of protein,carbohydrate and other contents. In our daily diet we can use thiscriterion. Rice, flour, and potato come in the category of carbohydrates. We do need carbohydrates as part of our daily foodintake but in a well-balanced proportion along with variety of proteins, fresh vegetables, and good saturated cooking oil. Thisparticular combination of platter is being balanced.

INGREDIENTS:

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1. Potatoes medium sized cubed 1 inch 62. Peas fresh or frozen 1cup3. Mushrooms fresh or canned (optional) 1 cup4. Shreegun Kitchen Queen Masala 3tbs5. Onion, garlic, ginger paste 4-5tbs6. Tomato paste or puree 1 cup7. Diced tomatoes 1 cup8. Green Chillies 19. Oil to cook 3-4tbs10. Salt to taste11. Coriander leaves finely chopped 2tbs

METHODOLOGY : 1. Heat oil in thick bottom pan on medium heat 2. Fry cubed potatoes golden brown. This is an option that clears thestarch from the potatoes3. Set aside. Mix onion paste, masala, and half tomato puree or paste. Addthis to hot oil and cook on medium or low heat. Make sure it does not stick to the bottom. Cook until half done. Add diced tomatoes and cook until

tomatoes soften and melt. You may need to add water if getting dried.4. Now add potatoes and mushrooms (if used) and mix lightly by reducingthe heat. Simmer for a few minutes5. Add water for gravy and allow the mix to come to a boil.6. Add peas and simmer the mix for 5-10mins to get the requiredconsistency of the vegetable.7. Garnish with coriander leaves

8. Serve as combination with rice or roti of your choice.

Tip: To make this vegetable richer you can replace water with milk and if you like at serving time add a dash of fresh cream. With all this itsconfiguration changes but not the calories. If you are making this dish richer


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then you can finish other dish less rich. Blend your taste, and nutrition tobalance your meals as savory treat.


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Thus the Volume 1 is in your hand.

This is followed by the Volume 2

Daals, Rice, Roti, Sweets

Documents

Cooking Taoshoshobuddha Way Volume 1 Pt 3