Kasturi Paneer

Ingredients:-  onion 2 small chopped, tomatoes 2 big puréed, paneer 250 gm. Cut into cubes, ginger/garlic paste 1/2 tsp. fennel(Sauf) powder 1/2 tsp, garam masala powder 1/4 tsp, coriander powder 1/2 tsp, red chilli  salt to taste , powder 1/4 tsp. green chilli 1 pec. Slit,  fresh methi leaves  finely chopped, 3 tsp, or dry methi leaves 2 tsp. fresh suya (dil) chopped 1 tsp. 2 tbsp oil.2tbsp Khaju paste.(optional)
Method:- Heat a pan, add some oil, fry chopped onion for a minute add ginger garlic paste. Sauté well add tomato purée mix well put all dry masalas fresh methi leaves, stir for few minutes than put methi and suya. Stir for 5 minutes than put paneer cubes mix it than put kaju paste.stir for few minutes.  Serve with tandoori roti or prathas.

Cheese and Onion Triangles
Ingredients for the dough:- refined flour - 1 cup , oil 1 tsp. salt to taste. Water as required.
For the filling:- Green onions (finely chopped) one small bundle,  Cheese (grated) 1/2 cup, green chillies(finely cut) , 2 nos. oil- 1 tsp. salt to taste, oil for frying.
Method:-  1. Mix all the ingredients and make a dough,. Cover and keep aside.
2.heat oil in a pan. Add the onions and chillies to fry for some time till the water dries up. Cool it and add grated cheese and salt to the mixture. Keep aside.
Divide the ready dough in five parts. Roll out thin round Roties (6" approx) warm the roties for a few seconds on a tawa without oil.divide the roties into two parts. Fill in the mixture and make triangles properly. Deep fry in oil or bake at 210..oC for 8 to 10 minutes. Serve hot with green chutney or green sauce.

Potatoes in a yogurt sauce

Ingredients:- 12 new potatoes halved, 270 gm yogurt , 11/4 cup water, 1/4tsp turmeric, 1 tsp red chilli powder, 1 tsp coriander powder, 1/2 tsp cumin powder,  1 tsp white cumin  seeds, 1tsp soft brown sugar or honey,  salt to taste, 2 tbsp oil, 2&tbsp;green chillies sliced, handful of coriander leaves.

Method:-  Boil the potatoes in salted water with their skin on until they are just tender, then drain and keep aside. Mix together yogurt, water, turmeric, chill powder, coriander powder, chilli powder salt and sugar in a bowl. keep aside. Heat the oil in a sauce pan add the white cumin seeds. put yogurt in that and stir the mixture and cook for 5 minutes on medium heat. Add the fresh coriander  leaves, chillies and cooked potatoes.mix together  for 7 minutes. stirring occasionally. serve hot.             

Mutton pulaoIngredients

700 gm mutton, 1cup dahi, 3tsp ginger garlic paste, 2small onion finally chopped 1small tomato finely chopped, 3tbsp oil, 1inch piece of cinnamon, 4cloves, 2cardamoms, 1 big ilachi, 2 bay leaves, 2red chillies, 3/4 tsp turmeric powder, 3/4 tsp corianderer powder, 3/4 tsp red chilli powder salt to taste. 2cups basmati rice.( soak rice in water for two hours). Method:- prepare a marinade meat with dahi, ginger garlic paste, onion tomato and salt for 2 to 3hours. Put oil in thick bottom and keep on fire. Put all whole masala to splutter than add marinated meat and Buno for 15to 20 minutes,than put dry masala, cook meat till it become tender and dry. Than put rice in it mix well and put 31/2 cup water when it boils than cover pan with lid and cook on low fire till the rice is tender.serve hot with raita.

Tarka dal

>Ingredients:- 1 cup;black gram(sabut urad),1/2 tsp red chill powder, 1/4tsp.turmeric powder, 1/2tsb mango powder, 1/2tbsp ginger paste, 1 tbsp garlic paste,1/2 cup tomato puree. 1/2 cup butter, 1 tsp garam masala powder, salt to taste, 1 cup fresh cream. Method:- soak sabut urad dal 8 to 10 hours or over night. Cook urad in 4 to5 cup water along with salt, red chilli powder,turmerc powder and ginger paste.Bring it to a boil, reduce heat and simmer for about an hour or till it is compeletelly cooked and tender. melt half the butter in a thick bottomed pan and add garlic paste cook for two minutes, stirring continuously. Add tomato puree, remaining butter, garam masala powder mango powder and cooked urad to this and cook on low heat for an hour. stir occasionally. add water if required add fresh cream , simmer for another ten minutes. the consistency of this dal is quite thick. serve hot with&;tanduri roti or pratha or nan.(if you want you can add boiled Rajma in boil dal.)

Chana masala( chick peas) 2 tbsp oil, 1 large onion, finely chopped, 2 tbsp.garlic finely chopped, 2 tbsp. ginger finely chopped, 1 tbsp cumin seeds, 1/2. Cup chopped fresh tomatoes,1 green chill finely chopped , 2 tsp. chana masala(see in chanamasala powder receipe), 2cups boiled chickpeas, handful coriander leaves, salt to taste. Method:- put oil in a pan add onion , garlic, and ginger and stir well than adds cumin seeds stir for few minutes than add tomatoes green chillies all dry masalas and channa masala stir well cook on low flame for few minutes, than add boiled channa mix well, cook for few minutes. Garnish with coriander leaves. Serve with paratha or nan or Batura.

Channa masala power. For dry masala:- 3 tbsp. coriander powder, 3tbsp. Cumin powder, 1tsp. Mango powder, 1tsp. Pomegranate powder, 1tsp. Turmeric powder 1tsp fenugreek leaves crumbled, 1/2 tsp red chilli powder, 1/2 tsp ground dried ginger powder, 1/2 tsp garlic powder(you get in market), 1/2 tsp ground cardamom, 1/2tsp. Salt. Combine all the ingredients and mix well and keep in airtight container for 3 to 4 months.