Kadhai Paneer

125 gms paneer/cottage cheese, cubed
3 medium tomatoes/tamatar,
1 green chili/hari mirch, chopped
3 garlic cloves/lahsun,chopped 
3/4 inch ginger/adrak, half crushed and half julienned
1 capsicum/shimla mirch, julienned (optional)
5-6 kashmiri red chilies or 1/2 tbsp, adjusted to taste
coriander seeds/dhania, roasted to 1 to 1.5 tsp crushed
¼ tsp kasuri methi/dry fenugreek leaves
¼ tsp garam masala powder
¼ cup chopped coriander/cilantro leaves/dhania
1 tbsp salt or black salt

INSTRUCTIONS

Heat a tbsp oil in a kadhai, add the crushed ginger and garlic, saute these till it leaves off aroma. On medium heat, add the chopped tomatoes, cooking the tomatoes till they become soft.
Pound the coriander seeds and red chilies to a roughly. After a while, add the spice powder to the tomatoes.
Cook till the whole mixture become like a paste and oil starts to gather at the sides.
Now add chopped green chilies, salt and garam masala powder. Mix these well.
Add the paneer and turn the heat to lowest. Cover and cook for 15-20 minutes.
Add kasuri methi, ginger and capsicum julienne and coriander leaves.

Serve with rotis or rice.

Tehdi

Oil
Zeera
Adrak
Lesan
hara dhanya
mircha
tarkari
haldi
bhuna pisa zeera
pisa dhanya
pisa
aalu
gajar
beans
matar
rice
hara mircha


Heat oil, add long, badi elaichi, Kali Mirch
 Once the masalas have popped, add zeera and then a small pyaz sliced and hara mircha
 Stir fry for a bit, maybe till the pyaz start turning
 Add the aalu and gajar, stir.

 Then adrak-lehsan (1tsp together) and few hara mirche, OR hara mirxha lehsan, you can skip adrak if you like
 Stir fry, then add the chawal and water and cooker on high heat till it starts boiling, then add the namak and matar, stir cover and cook for 15mins on low aanch.

Paneer tikka masala

For Paneer tikka

• 2 tbsp curd, whisked
• 250 gm paneer, cubed
• 2 medium capsicums, quartered into cubes
• 1/2 cup onion cubes
• 1 1/2 tsp coriander powder
• 1/4 tsp haldi
• 1/2 tsp garam masala
• 1 tsp ged chilli powder
• 1/2 tsp zeera powder

For gravy

• 4 tbsp fried onions
•  4-5 medium tomatoes, pureed
• 1/4 cup fresh cream
• 4 cloves of garlic, chopped
• 2" piece of Ginger
• 1 tsp garam masala
• 1 tsp red chilli powder
• 1 1/2 tsp dhania powder
• 1/2 tsp zeera powder
• 1 tsp kasoori methi

Method

• Take yogurt in a mixing bowl.
• To that add chilli powder, garam masala, turmeric powder, coriander powder, cumin powder and salt to taste.
• And mix very well.
• Add paneer cubes, capsicum, onion and mix very well.
• Cover and refrigerate for 1 hour.
• After 1 hour, separate the paneer from the capsicum and onions and put the paneer in a pressure cook, along with 3 tbsp water. Turn the flame on very low, preparing the gravy in the meantime. Cook for half an hour, or till the cooker is extremely hot. Switch the flame off and don't open the cooker. Wait for it to cool down.

For gravy

• Heat pan on medium heat. Add a tsp of oil, coriander powder, garam masala, cumin powder.
• Add the pureed tomato, and the left over curd batter from the tikka and let cook.
• Add the fried onions and mix. Turn the heat to low and cook for 10 minutes, or till the fried onions blend into the gravy.
• Add red chilli powder, mix and cook until oil separates from masala.
• Then add water, mix well. Cover and cook for another 5 minutes.
• Once it looks like a gravy and is thick, add kasoori methi and salt to taste.
• Add cream, mix, and switch off the flame.

Once the cooker has released its pressure, open it and fry the paneer pieces, one by one, over flame from the stove, 20 seconds each. turning it. Once the pieces are golden, toss them into the gravy. Repeat with the capsicum and onion till they have a charred appearance, making sure you don't cook them too much. 

• When all are similarly goldened over the flame, mix in with the gravy and add 2 tbsp oil from the oil you fried onions in.

Serve hot with flavored rice or sheermal.

Kalonji aalu

Take aloo cut  wash let drain heat oil add methi ,kaloanji let splutter add aloo stir when alo is coated add adrak lehsan haldi motamircha namak

Paneer lababdar

• 180 grams ripe tomatoes,
• 2 tbsp ground cashew
• ½ inch ginger/adrak, chopped
• 4 garlic/lesan pods, chopped
• 1/4 cup water
• 1 green cardamom/chotti elachi
• 2 cloves/laung
• 1 bay leaf

remaining ingredients:

• 200 grams paneer/cottage cheese
• 3 tbsp fried onions
• 1 or 2 green chilies, slit
• ½ tsp cumin powder
• ½ tsp coriander powder
• ½ tsp red chili powder, or more, depending on how hot it is
• ¼ tsp garam masala powder
• ¼ cup cream, optional
• 1 tsp kasuri methi/dry fenugreek leaves, crushed
• 1 tbsp butter to be added later (optional)
•  ½ tsp sugar
• 1/2 water
• 1 tsp salt
• 3 tbsp grated cheddar cheese

for garnish:

• 1 tbsp chopped coriander leaves
• ½ inch ginger, finely chopped

INSTRUCTIONS

preparing tomato-cashew-spices paste:

1. Take a tbsp of oil in a pan and fry the laung, elaichi and bay leaf on low heat. Once it gives off aroma, grind it to a fine powder. Add the tomatoes and adrak lesan to the mixer and grind to a paste. 
2. Add to the pan, cover and simmer for 10 minutes over medium flame.
3. Add the green chili and all powdered masala, except for kasuri methi and garam masala. Cover and cook.
4. Add the fried onions, cashew, and cubed paneer. Cover and cook over the lowest flame.
5. Once the paneer has softened, add the salt, kasuri methi and garam masala. Cover and cook for 5 minutes.
6. Now add the cream, butter and cheddar cheese. Stir well and garnish.

Serve either with plain rotis or tandoori rotis, or zeera rice or pea pulao.

Sookhi matar

Soak the matar then add kadwa tel kuchchi pyaz ,tamatar adrAk lehsean haldi mirch namek and more water than for chana

Parwal

Mangrele ka baghar then the usual adrak lehsan haldi mota mircha pyaaz namak

Paneer Tikka Masala

Ingredients:
For making Paneer Tikka

    2 tbsp Yogurt
    250 gm Paneer
    1/2 cup Green Pepper cubes
    1/2 cup Onion cubes
    1 1/2 tsp Coriander powder
    1/4 tsp Turmeric powder
    1/2 tsp Garam Masala
    1 tsp Red Chilli powder
    1/2 tsp Cumin powder
    1/2 tsp Salt

For Gravy

    1 cup sliced Onion
    1 1/2 cup chopped Tomatoes
    1/4 cup Heavy cream
    4 cloves of Garlic
    3 1/2" piece of Ginger
    1 tsp Garam Masala
    1 tsp Chilli powder
    1 1/2 tsp Coriander powder
    1/2 tsp Cumin powder
    1 tsp Kasoori methi

Method

For making Paneer Tikka

    Take yogurt in a mixing bowl. Add chilli powder, garam masala, turmeric powder, coriander powder, cumin powder.
    Add salt to taste. Mix well.
    Add paneer cubes and mix. Add green pepper, onion and mix very well.
    Cover and refrigerate for 1 hour. Then heat pan on a medium heat.
    Grease pan with oil.
    Add marinated paneer with pepper and onion in frying pan. Fry until it gets golden color.

For gravy

    Heat pan on a medium heat with a tsp of oil.
    Add sliced onion with ginger and garlic in to oil.
    Mix and roast till onion gets deep golden color.
    After onions are done, remove them from heat and allow it to cool down.
    Now put tomatoes in to mixie.
    Add coriander powder, garam masala, cumin powder.
    Add the roasted onion.
   Blend everything well to a paste.
    Now heat oil in a pan.
    Once oil is hot pour in ground masala puree.
    Mix, cover leaving slight opening on the side of pan.
    And cook partially covered for 5 mts.
    After 5 mts, open cover, add red chilli powder, mix and cook until oil separates from masala.
    Then add water, mix well.
    Add kasoori methi and salt to taste.
    Add cream, mix and cook for another 3 to 4mts.
    Once paneer tikka is fried, add that directly in to the gravy.
    Serve hot with Naan.

Vegan Mayonnaise

Homemade Vegan Mayonnaise

Makes about 3/4-1 Cup

Ingredients:

1 Tablespoon apple cider vinegar1/2 teaspoon ground mustard1/2 teaspoon salt3 Tablespoons liquid from a can of chickpeas (at room temperature)3/4-1 Cup neutral tasting oil- I used grapeseed

 

Directions:

Using an immersion blender, in a small bowl (I actually did this in a small measuring cup like in the picture above, but a small bowl will allow you to mix it better once it starts to thicken up), combine the vinegar, ground mustard, salt, and chickpea liquid and mix for just a second so it’s all combined. With the immersion blender running, slowly drizzle in the oil 1/4 cup at a time. The mixture will start to become very thick and you will need to move the immersion blender around to get it all combined. Once the mixture is nice and thick (i.e. it doesn’t run/pour off the immersion blender when lifted out of the mixture), stop adding the oil. Try not to happy dance so much that you injure yourself. Not that I know from experience. Transfer the mayo to a jar and store in the fridge. The mayo will thicken up upon refrigeration. Use in place of mayonnaise in any recipe.

Aalu capsicum

Zeere ka baghaar
Thodi si pyaaz
Halka ka bhoono
Then add aalu
Once coated with tel
Add adrak lehsan
: Haldi, lal mircha namak
Once aalu has galoed add tamatar
Then add capsicum at the end