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.

chatpate alu

Ingredient:- 6 medium sized`potatoes peeled and cut into  cubes, 2 tbsp. tomato paste, 1 tbsp onion finely chopped, 1/2 tbsp  ginger garlic paste , little turmeric powder,  3/4 chilli powder, 1/2 tsp garam masala powder ,  salt to taste, handful of coriander leaves finely chopped, 2 tbsp butter or oil.
Method:- Heat oil in the pressure cooker and fry onion to a light brown then add`ginger garlic paste, add chilli powder turmeric powder, tomato paste and salt.stir  till a nice aroma arises, than add potatos stir well. pressure cook for 5 minutes add water if required, add garam masala. garnish with coriander leaves.

methi pulao

ingredients:- 2 cups basmati rice soak in water for 20 minutes, 1 bunch methi leaves, 1 big onion chopped, 1/2 tsp  mustard seeds, 1 tsp red chilli powder, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp garlic paste , 1/2 tsp ginger paste, 2 green chill finely chopped, 1/4 , garam masala, 4 tsp oil, salt to taste.

Method:- wash the rice and keep aside. Heat oil  in a pan  and addd the mustard seeds. when the onions turn translucent, add the ginger garlic paste and fry till light brown. Add the green chilli and fry for another two minutes. Add the methi and let it cook on medium heat till the water disappears. add salt and the garam masala and stir.Finely add rice and water to cook the rice. Add more water if required. serve hot.

Rice cutlet.

Ingredient:- 2 cup boiled rice, 1/2 cup flour,   1/2 tsp red chill powder, 1 tbsp ginger,  garlic,green chilli paste,  1/2 cup peas boiled, 2 tbsp coriander leaves finely chopped, . salt to taste, oil for frying.
Method- mix together all the ingredientsexcept peas and coriander leaves.make balls. ffill with peas and coriander leaves. flatten them and fry. serve hot with green chutney or sauce.

Stuffed Capsicum with (Nutrell) Kheema.

iNGREDIENT;-  4 medium size green capsicums (cut off the stalks of the capsicums making small hole on the top and remove all the  seeds).
For the stuffing:- 1 medium size onion chopped, 1 tbsp garlic crushed, 1 tbsp ginger crushed,2 green chilli finely chopped, 1 tomato finely chopped,  1 cup (nutrella)  kheema boil for one minute in water than drain and squeeeze the water from kheema. 1/4  tsp red chilli powder, 1/2 tbsp coriander powder, 1/4 tsp turmeric powder, 1/4 garam masala powder, 2 tbsp oil , salt to taste, handful of coriander leaves,

Method:- Heat ghee and fry oinons till brown,add ginger and garlic paste, stir well than add kheema and stir thoroughly till brown, add tomatoes  and all dry masala, .stir well. Add little water and cook for 5 minutes sprinkle with garam masala and coriander leaves.Take of from fire and cool it.
put the kheema in the capsicums hole and bake till the capsicum are tender, serve hot.(you can also make capsicum on the tava or on fry pan). If you want you can add khaju and kismish in kheema.

Turnip (shalgam) Kheema

Ingredient:- 250 gm turnip cut into small pieces, 1 large onions cut into small pieces, 2 green chillies finely chopped,      2 tomatoes finely chopped,  1 tbsp ginger paste, handful of spring garlic with leaves(fresh garlic), finely chopped, handful of methi leaves, 1/4 tsp haldi, 1/2 tsp coriander powder, 1/4 tsp red chilli powder, 1/4 tsp garam masala, salt to taste, handful of coriander leaves,  finely chopped, 3 tbsp oil.

Method:- Heat the ghee in pressure cooker, put onion stir till light brown, add all the above ingredients except garam masala and coriander leaves. buno for 15 to 20 minutes. put little water and pressure cook for 10 minutes. than mash little.sprinkle with garam masala  garnish with coriander leaves.
(If u don't want to put garam masala than u can put pinch of small ilachi powder and black pepper powder. ). enjoy with rice or garam tandoori roti.                

French Beans inFenugreek

Ingredients:- 250 gm french beans  cut into 2 to 3 pieces, 1 medium size onion chopped, 1 tsp cumin seeds, 1 tsp coriander, 1 tsp sesame seeds,  1 tsp turmeric powder, 1 tsp chilli powder, 1/2 tsp garlic paste, 1 tomato cut into four pieces, salt to taste, 2 tbsp oil,,1 bunch fresh fenugreek leaves, handful of coriander leaves, 1 tbsp lemon juice.

Method:- Grind  together  onions, cumin seeds,   garlic,  turmeric,  coriander, chilli powder, sesame seed, and salt. Heat oil in saucepan and fry the spice mixture on medium heat stirring occasionally. Add tomatoes, french beans,and  fenugreek  stir fry about 10 minutes till beans done. sprinkle in the lemon juice and decorate with coriander leaves.

Tarka Dal

Ingredients:- 115 gm (1/2 cup.),  masoor dal(split red lentils),50 gm(1/4 cup)  moong dal(small split yellow lentils), 1 tsp ginger paste, 1tsp garlic finely chopped, 1/4 turmeric powder, 2 green chillies finely chopped, 1/4 garam masala powder (optional) 1/4  mango powder(amchur ) , salt to taste, (600 ml) 21/2 cup water,
For Tarka- 2 tbsp oil  1 onion finely chopped, 1/2  mixed onion seeds , cumin seeds , mustard seeds, 4 dried red chillies, 1 tomatoes finely chopped.For garnish:- handful of coriander leaves finely chopped, 2 fresh green chillie ssliced, 1 tsp fresh mint(optional).
Method:-Boil both dals   in the water with salt turmeric,  ginger and chopped green chilles until soft.
Mash the lentil mixture. If dal looks dry add some water.    
For tarka  heat the oil in pan put onion seeds cumin seeds,  mustard seeds,  red dried chillies when sprinkle add garlic  chopped and than put onion stir well put tomatoes  stir for some time till tomatoes become soft.put amchur,  Pour the tarka over the dal  mix well. garnish with coriander leaves and green chillies and mint.

white chicken curry

Ingrediants:- 500 gm. chicken cut into big pieces, 150 gm. onions, 100 gm curd beaten, 1/2 cup fresh cream, beaten, 1tbsp ground nuts, handful of coriander leaves finely chopped, 1 tsp seasame seeds, 1  tsp. ginger-garlic paste, 1/2 tsp. fennel seeds, 2 cardamoms, 2 cloves, 8 almonds, blanched and ground to paste, 1/2 coriander seeds. 1/3 cup ghee,salt to taste.

Method:- Grind onions, groundnuts,sesame seeds, fennel seeds, cardamoms and cloves to a fine paste.Heat ghee add ground masalas and ginger garlic paste and stir for 5 minutes than add chicken cook till ghee separates, put salt. Add 1/2 cup water abd almond paste and cook on a low flame till the chicken is done.Just before serving add curd and cream. Garnish with coriander leaves.

Prawn curry in green masala

Ingrediant:- 250 gm. prawns, shelled and deveined(than boil  put few drops of lemon juice and salt), 1 big  onion, finely grated, 2 cloves 1 stick cinnamon, juice of 1 lemon, pinch of turmeric powder,  1/2 tsp coriander powder, 1/4 red chilli powder, 1/3 cup oil, salt to taste.
Grind together- 3/4 cup coriander leaves, 1/2 cup fresh coconut grated, a few curry leaves, 2 green chlillies, 5 -6 flakes garlic, 1/2 tsp ginger paste,
Method:- Heat oil,add cloves, cinnamom and grated oinon, fry for 5 to 6 minutes. Add the ground masala, turmeric powder coriander powder, red chilli powder, and salt to taste and fry till the oil separates. Add prawns and cook for 5 minutes, add about one cup water and cook for five minutes. Add a little more water, if gravy is too thick, just before serving, put lime juice.

Potatoes in spinach(Palak)

Ingredients:- 250 gm. potatoes, 1 medium size onion finely chopped, 1 tbsp ginger crushed.1tbsp garlic finely chopped or crushed, 2 green chillies finely chopped, 1 tsp cumin seeds, 2 dry red chillies coarsely broken, salt to taste, 1 large  bunch spinach finely chopped, 1/2 tsp coriander powder, 4 tbsp oil,  2 tomatoes,coarsely chopped, to garnish.

Method:- wash the potaotes and cut into quarters. If using new small potatoes, leave them whole. Heat the oil in  frying pan and fry the potatoes until brown on all sides. Remove and put aside. Remove excess oil leaving about 1 tbsp in the pan. put  cumin seed and red  dried chillies ,  than  put ginger , garlic  onion green chillies, stir until the onion is golden brown. Add potatoes and salt and stir well. cover the pan and cook over a medium heat, stirring occasionally, until the potatoes are tender,  when pierced with a sharp knife. Add the spinach and stir well. Cook with the pan uncovered until the spinach is tender and all the excess fluids have envaporated. Garnish with chopped tomatoes and serve hot.
(You can enjoy this alu with puree).

Lamb Tikka

Ingredients:- 500 gm Lamb cut into strips,  175 gm youghurt, 1 tsp cumin powder, 1 tsp coriander powder, 1 tsp red chilli powder, 1/4 tsp turmeric powder, 1 tsp garam masala, 1 tsp garlic paste, 1/2 tsp ginger paste, salt to taste, 2 tbsp coriander leaves finely chopped, 2 tbsp lemon juice, 2 tbsp oil. 1 tbsp tomato  puree (tomato paste).1 large green (bell) pepper, sliced, 2 large fresh red chillies.

Method:- Put lamb strips, yougurt,ground cumin  powder, coriander powder, red chilli powder, turmeric powder, garam masala powder, fresh coriander leaves, lemon juice salt  into large bowl. stir well and marinate for 1 hour.
Heat oil in deep pan  put tomato puree in that on low flame. put lamb strips to the pan, a few at a time, leaving any excess marinade behind in the bowl. cook the lamb frequentlly for 10 minutes or until it is well browned .
Add green bell pepper and red whole chillies, heat through, checking that the lamb is cooked through. serve hot.

minced (Lamb ) with peas and patatoes

500 gm. minced (ground Lamb), 1tsp. ginger paste, 1 tsp garlic paste, 2 medium size onions finely chopped, 2 medium size tomatoed, finely chopped, 2 green chilli finely chopped, 1/2 tsp red chilli powder, 1/4 tsp turmeric powder,  salt to taste, 1/2 tsp garam masala powder,3 tbsp oil,  2 medium size potatoes cut into 4 pieces, 1/2 cup peas, 1 bunch fresh fenugreek(methi), handful of coriander leaves finely chopped.for decoration tomatoes ring.

Method:- Put minced lamb, ginger garlic chilli powder turmeric powder  salt  into a large bowl, and mix together thoroughly. keep it for 15 to 20 minutes.
Heat the oil in pressure cooker, put onion and fry until golden brown. Add the minced lamb and buno(stir)over a medium heat for about 10 minutes, put tomatoes ,fenugreek leaves,  green chillies, and stir for 5 minutes than add potatoes and mutter and buno for 5 minutes.add little water and pressure cooker for 5to 7 minutes.
Just before serving sprinkle garam masala and garnish with tomaotes ring and coriander leaves.
(If u want you can put macroni instead of potatoes and peas.

Boti kabab

1/2 kg. boneless mutton, 1/4 cup (50 ml) curd, 2 tbsp ginger garlic paste, 1 tbsp raw papaya paste, 4 red chilli, 1 tsp. sesame seeds, 2 tsp dhaniia -jerra powder, 1/2 tsp garam masala powder,  1/2 shahajeera powder, 1/4 nutmeg powder, 4 almond halved, 1 medium sized onion ground to paste, juice of 2 limes,salt to taste.

Method:-Grind red chillies, sesame seeds, and almonds to fine paste. cut mutton into 5 cm cubes. Add  all masala powder, ground masalas and salt to the curd.Apply the curd mixture to mutton cubes and marinate for 1/2 an hour. Add papaya paste mix well and keep aside for another 1/2 hour.fix on skewers and roast on charcoals till done. sprinkle some oil onto the meat while roasting and keep turning till evenly browned.
Garnish with onion rings mint cutney and lime slice.