Matar paneer

Ingredients:

• 1 tbsp oil
• 1 tbsp. ginger garlic paste
• 1 cup onions chopped (1 large)
• 1 to 1 ¼ cup tomatoes (2 medium)
• 8 cashewnuts
• ½ tsp Salt
• 2 tbsp oil
• 1 inch cinnamon
• 2 cardamoms
• 1 small bay leaf
• ¾ to 1 tsp red chili powder (less spicy variety)
• ½ to ¾ tsp garam masala
• ½ to ¾ tsp coriander powder
• ½ to ¾ cup peas (boiled or frozen)
• 1to 1 ¼ cup water (use more if needed)
• 1 green chili deseeded & slit
• 250 grams paneer
• Salt as needed (about ¼ to ½ tsp)
• Handful of coriander leaves
• 1 to 2 tbsp milk cream

Method:

1. Heat a pan with 1 tbsp oil.Add onions and fry until they turn transparent.Add ginger and garlic. Saute for a min.
   

   
2. Add tomatoes, turmeric and salt. Saute for 2 to 3 mins. Cover and cook until tomatoes turn soft.
   
3. Cool this completely. Make a fine paste of this in the blender.
   
4. Add 2 tbsps oil in the same pan. Add cinnamon, cardamoms and bay leaf. Saute for a minute.
   
5. Add the pureed onion tomato mixture. Add chili powder, garam masala and coriander powder. Saute this mixture until it leaves the pan. Keep stirring to prevent burning.
   
6. Add green peas and pour 1 to 1 ¼ cups water.i used frozen peas.Mix and cover the pan. Cook until the gravy thickens and traces of oil appear over the gravy.
   
7. Check salt and add more if needed.Add  paneer .Mix well. Cover and cook just for 2 mins.
   
8. Sprinkle coriander leaves and cream.Mix well.
   
9. Serve matar paneer with rice, naan or paratha.
   

Aloo gobi

Ingredients:

• 2 to 4 tbsp oil
• ½ to ¾ tsp cumin / jeera
• ¾ cup onions finely chopped
• ¾ tbsp ginger garlic paste
• 2 potatoes (medium sized) or 1 & ½ cups cubed
• 1 ½ to 2 cups cauliflower
• salt as needed
• ¼ tsp turmeric
• ¾ to 1 tsp red chili powder
• ½ to ¾ tsp garam masala
• Coriander leaves handful - chopped finely

Method:

1. Heat 3 cups water in a pot. Turn off when the water turns slightly hot. Clean and cut the cauliflower florets to medium size. Add them to the hot water and leave for 3 mins.Discard the water and rinse them in fresh water. Drain them and set aside.
   

   
2. Add oil to a pan and heat it. When the oil turns hot, add cumin seeds. When the cumin seeds begin to splutter, add onions and . Saute till they turn golden. Keep stirring to fry them evenly.Add ginger garlic paste. Saute for 2 mins till the raw smell goes away.
   
3. Add potatoes and saute for 2 to 3 mins. Cover and cook on a low to medium heat until the potatoes are half cooked. Keep stirring in between. If needed sprinkle 2 tbsp water.
   
4. Add cauliflower and stir fry for another 2 mins.Add salt, turmeric and red chilli powder.Stir and mix to coat the spice powders well.
   
5. Cover and cook until the potatoes and cauliflower both turn soft and are fully cooked. If your veggies are too dry then you can sprinkle very little water and continue to cook covered.Keep stirring occasionally to prevent burning.Check if the potatoes are completely cooked. Sprinkle garam masala and coriander leaves. Mix well.
   
6. Cook covered for another 2 mins.Serve aloo gobi with rice or roti.
   

   

mushroom pulao

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Ingredients:

• 1 cup basmati rice or any rice
• 10 mushrooms thily sliced
• ½ onion finely chopped
• 2 tbsp oil
• ½ cup peas frozen
• 5 black peppers
• 1 tbsp cumin seed 
• 2 cardamom 
• 1 bay leaf 
• 3-4 cloves 
• 1 tsp garam masala powder
• 1 tbsp chilli powder
• ½ tsp turmeric powder
• 2 tbsp lemon juice
• 1 tbsp ginger garlic paste
• salt to taste

Method:

1. soak rice in water for 30 mins.Add mushrooms to boiling water and cook them for 15 mins.
   

   
2. Add oil and add black peppers, cumin seed, crushed cardamom, bay leaf and cloves.
   

   
3. add finely chopped onion and saute until they change color.now add gingergarlic paste and saute it for a minute.
   

   
4. now add strained mushrooms and toss it few times.keep stirring till mushrooms becomes translucent.
   
   
5. now add strained rice and toss it for 1-2 minutes.Add garam masala, chilli powder and turmeric powder. give a gentle mix.
   

   
6. Add 2 cups of water.now add Peas. fry it for a minute.
   

   
7. add salt as per your taste and give a mix. increase the flame to medium and close with a lid.cook it for about 15 minutes on low flame.
   

   
8. your mushroom pulao is ready with salad or raita.
   

   

Ginger chutney

Ingredients 

• small ball sized tamarind
• ¼ cup hot water
• 2 tbsp oil
• 1½ tbsp chana dal 
• 1 tbsp urad dal 
• ¼ tsp mustard seeds
• ¼ tsp methi 
• 4-7 kashmiri red chilli dried
• handful of curry leaves 
• ¼ cup ginger peeled & chopped
• 2 tsp jaggery
• salt to taste

for tempering:

• 1 tsp oil
• ½ tsp mustard seeds 
• few curry leaves 

Instructions

1. firstly, soak tamarind in hot water for 10 minutes and squeeze to remove juice.
   

   
2. In a thick bottomed pan heat oil.add 1½ tbsp chana dal, 1 tbsp urad dal, ¼ tsp mustard seeds and ¼ tsp methi seeds.roast for a minute on low flame.
   

   
3. Add 4-7 red chilli, curry leaves and peeled ¼ cup ginger.continue to saute on low flame till the raw smell from ginger disappears.
   

   
4. Transfer the mixture to the blender.Add in jaggery, salt and tamarind pulp.blend to smooth paste adding more water if required.
   

   
5. further for tempering, heat oil in a small kadai.add in mustard seeds and curry leaves.And transfer the tempering over prepared ginger chutney.Serve ginger chutney with pesarttu.