Cooked salad with seasame dressing

6sliced vegetables( for the sliced vegetable use your favourite combinations, such as cabbage,cauliflower, beans, carrot, bamboo shoots, cucumber or any vegetable u like...1 tsp olive oil,,1 tbsp sesame oil. , ,1/2turmeric powder, 2 large onions finely sliced, 4 cloves garlic finely sliced, salt to taste, 2 tbsp white vinegar, 3 tbsp sesame seeds.
Method:- cut vegetables into bite size strips and boil for 1 to 2  minutes in lightly salted water, just until tender but still crisp. Drain vegetables. put ice water to prevent over cooking. drain again.
Heat the two oils in a small frying pan. add turmeric, onion and garlic. cook over medium heat, stirring all the time, until the onions and garlic start to brown. remove pan from heat and continue stirring until they are brown and crisp. when cool, pour a little of this oil over the vegetables, add onions and garlic, and toss lightly but thoroughly, adding salt to taste, and vinegar.(If you want spice you can add chilli sauce )
In a dry pan, toast the sesame seeds over medium heat until golden brown. sprinkle over the vegetables.

Hara kabab

500 gm.spinash(Palak),100gm.channa dal, oil for frying, 1tbsp cumin, 100 gm. paneer mashed, salt to taste, 1 tsp garam masala powder, 50 gm. besan, 20 gm.cashew nuts, chopped finelly, 20 gm raisins,chopped, 20 chironji.

Method:- wash the spinash and grind it in the mixer grinder. Set aside. Boil the channa dal and mash it. set aside. heat some of the oil in a kadai,add the cumin and than add spinash paste.fry till it dries. Add the mashed channa dal and paneer and cook for a few minutes. remove from heat and allow to cool.
Add the salt, garam masala and besan and mix thoroughly.
Add the cashew nuts, raisins and chironji. Make small balls out of the mixture and roll out into the shape of tikkis/patties. Heat the oil in a kadai and deep fry the tikkis. serve hot with chutney.

mushroom masala

Ingredients:- 1/2 kg.boiled mulshrooms, 200 gm onions, 250gm tomatoes, 1 tsp garlic ginger paste, 1tsp chilli powder, 1/2  tsp. turmeric haldi, salt to taste, 1tsp coriander powder(dhania), 1tsp garam masala, 3 tbsp oil, a small ginger finelly sliced,  green chilli and handful of coriander leaves, 2 tbsp tomatoe ketchup.
Method:- heat oil in a kadai and add onions.sauate onion till  they become  pink and add tomaotes and all spices except garam masala. Add mushrooms cook well and tomatoe's juice dries up. Then add ketchup and mix thoroughly.Add garam masala mix well.decorate with coriander leaves,ginger sliced and green chillies.

paneer in tomato puree gravy

Ingrediants:- 100 gm tomatoes,1 tbsp olive oil, 1 tbsp. ginger paste, 2 tbsp garlic paste, 2 tbspwhole  garam masala, 1tsp red chilli powder, 2tbsp kasoori methi powder, 3tbsp. kaju- magaj (melon) paste, 50g butter, 40 gm cream 300 gm paneer cubes.salt to taste, hand full of coriander leaves.
Method:= Boil the tomatoes in some water. cool and drain water. (don't throw the water)blend the tomato in a mixer to make puree and set aside. Heat the oil in kadai add  whole garam masala than add ginger garlic paste. stir well add tomato puree mix well than add kasoori methi red chill powder salt and water.than add paneer cubes,stir well.addkaju-magaj paste butter and cream. keep stirring over medium heat till it thickens.
Garnish with coriander leaves.

Sindhi curry

Ingredients:-oil-5 tbsp.asafoetida(hing) a pinch,2 whole chillies,cumin seeds 1tsp.11/2 tsp fenugreek seeds, 6tbsp. gram(besan), 1tsp. coriander powder, pinch of turmeric powder, mixed vegetable (carrot, potatoes, ladies finger,brinjal drum sticks, bottle groud) you can put beans and mutter. flower,  2 cups, tamarind pulp 2tbsp.curry patta, handful coriander leaves.salt to taste.(cucamflower opl).
Method:- heat oil in a pan. add asafoetida and aftera few seconds, add the cumin and fenugreek seeds.Allow them to stop spluttering, than add the gram flour, stirring continuously. fry it,till the flour becomes brown in  colour and aromatic. Add around 5-6 cups of water, stirring continusly to avoid forming lumps. Cook  till  it boil. add vegetables except ladies finger. add green chillies also. after 5-6 minutes add ladies finger  curry leaves and all spices. add tamarind pulp and cucam flower.cook till the vegetables become tender. garnish with coriander leaves.

sandwich paneer masala

Igredients;- 350 gm paneer (cut in 12 big square pieces ) 20 cashewnuts(coarsely ground), 3green chilly finely chopped, handf ul of coriander leaves finely chopped, salt and pepper to taste.
For better;- 3/4 cup flour,salt and pepper,a pinch of tandoori color(opt.)3/4 cup water  mix and make bater and keep a side,if too thick add some more water.
For gravy;- 1 large onion ground to a paste, 1 tbsp garlic and ginger paste, 2 to 3 large tomatoes finely chopped or paste. salt  to taste, 1 tbsp kashmiri mirch, garam masala powder, 3 tbsp oil, oil of deep frying the paneer.
Method;- sandwich the paneer with the mixture of cashewnut , green chillies, coriander leaves, salt and papper. dip the sandwich paneer pieces in the batter.Deep fry and keep aside.
For gravy;-Heat oil.fry onion and add garlic ginger paste when brown add tomatoes, salt and chilli powder. fstir the masala well and add  paneer pieces. sprinkle  garam masala and garnish with coriander leave and whole chilli. You can add butter or ghee also. serve with partha or nan.

Chicken tikka

INGREDIENTS;-500 GM.BONELESS CHICKEN breast cut into 11/2"pieces, 2tsp garlic paste.2 tsp.ginger paste, 1tsp deghi mirch,1tsp.garam masala, 1tsp lemon juice or 2tsp vineger , 3 tbsp oil, salt to taste, pinch of tandori colour,1/2 cup thick drained yoghurt. chat masala.
Method:- wash and pat dry the chicken. rub chicken pieces with garlic ginger paste, salt, chilli powder garam masala.lemon juiceand oil. leave aside for an hour.
Add beaten yoghurt and tandoori colour chat masala. Refrigerate for 6 to 8 hours to marinate the chicken tikka.preheat the barbecueor grill and put the chicken pieces on the skewers.Baste with the marinade and cook under the grill or keep the skewers on the greased wire mesh of barbecue. turn 2-3 times for even browning. brush with oil,remove from skewer when they are cooked.sprinkle with chat masala and serve hot with onion and mint chutney.

Paneer receipe

kdjfgkld djjdfglk jdfdgdfg
dgf
dgfdg
dfgd
gdf
gdgf
fdg