Paneer Jafrazi

Ingredients:


Paneer - 200 gr ( cut into long strips)
Capsicum / Paprika - 2 cups ( you can use all colors, thinly sliced)
Onion - 2 medium ( thinly sliced)
Tomato - 1
Green chillies - 2
Salt - as per taste
Red chilli powder - 1 tbsp (or as per taste)
Ginger Garlic paste - 2 tsp
Coriander powder - 1 tbsp
Garam Masala powder - 1 and 1/2 tsp
Kalunji (onion seeds) - 1 tsp
Cumin seeds - 1 tbsp
Oil - 3 to 4 tbsp
Dried Fenugreek leaves - 1/2 tsp
Coriander leaves - for garnishing
Lemon juice - 1 and 1/2 tsp

Procedure:


1. In a non-stick pan heat oil, add cumin seeds once oil is heated.
2. Add onions and green chillies. Fry till onions become translucent. Then add ginger garlic paste and mix well.
3. Now add capsicums and fry for about 8 min. Add salt and continue frying for another 5 min. Do not put the lid on.
4. Add tomatoes along with red chilli powder, coriander powder, garam masala powder, onion seeds and dried frenugreek leaves. Mix well and continue cooking for 5 min.
5. Now add Paneer cubes and mix well.  Cook for another 5 to 7 min. Turn off the stove.
6. Finally add the lemon juice and Garnish with coriander leaves. Serve hot with roti or Naan.

Squash Curry (Indian Style)

Ingredients:


Squash - 2 cup (cubed)Onion - 1 medium
Tomatoes - 1 medium 
Green chillies - 2 (finely diced)
Mustard seeds - 1 tbsp
Urad dal - 1 tbsp
Chana dal - 1 tbsp
Dried red chillies - 1 ( split)
curry leaves - 8 no.
Oil - 2 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp ( or as per taste)
Turmeric powder - 1tsp

Procedure:
1. In a non- stick pan take oil. Once hot add mustard seeds. When they splutter add urad dal and chana dal and dried red chillies. Fry till the dals become brown.
2. Now add green chilles and fry for a minute or so.
3. Add Onions along with salt, turmeric powder and mix well. Cook till the onions are translucent.4. Now add the squash along with curry leaves. Cover with lid and continue cooking for about 8 min.
5. Add chopped tomatoes and mix well. Cook for about 7 to 10 min or till everything is cooked.
6. Finally add red chilli powder and mix. Serve with Rice.

Spinach Pulao

Ingredients:


Basmati Rice - 2 cups
Water - 3 and 3/4 cups
Salt - as per taste
White pepper powder - 1 tsp
Green chillies - 3 (or as required)
Frozen leafy spinach - 250 gr
Onions - 3 (sliced)
Bay leaves - 4 no.
Cinnamon stick - 1 and 1/2 inch piece
Green Cardamons - 5
Oil - 2tbsp
Ginger garlic paste - 1 and 1/2 tsp
Garam Masala - 1 tbsp

Procedure:

1. In a pan pour oil, once it is hot add bay leaves, cinnamon and green cardamons and fry for a min or so.
2. Add the chopped chillies and onions. Fry till the onions turn translucent.
3. Now add the ginger garlic paste and salt. Mix well. And then add Spinach and mix well.
4. Continue cooking till the water from the frozen spinach evaporates.
5. Now add pepper powder and garam masala. Again mix well.
6. Wash the rice and mix the mixture from step 5 and pour water and cook it in rice cooker. Once done Serve hot.

Mirch Bajji ( mirapakaya bajji)

Ingredients:


For batter (mix in the following proportions):
Besan (chickpea flour) - 3/4 cup
Rice flour - 1/4 cup
Salt - to taste
Red chilli powder - depending on the spiciness of Green chilli you use
Water - as required
Bicarbonate of Soda - 1 tsp

Green chillies - 8 no. depening on need
Tamarind - 1 lemon size
Oil - for deep frying

Procedure:


1. Pour oil in a big pan and heat the oil well.
2. Mean while mix all the ingredients for the batter to think consistency. (when you dip your finger the batter should coat the finger)
3. Add little amount of water to the Tamarind and make it into a thick paste.
4. Slit the green chillies and put little amount of tamarind paste in that. (quantity of tamarind paste depends on how hot the chillies are)
5. Once the oil is hot , dip the green chillies in the prepared batter and drop them into oil. Fry till they turn golden color all around.
6. Serve them with chopped onions and Lemon.

Basil Tomato Rice

Ingredients:


Basmati Rice - 2 cups
Tomatoes - 3 (chopped finely)
Garlic - 1/4 cup (chopped finely)
Black pepper powder - 2 tsp
Chilli flakes - 1 tsp
Olive oil - 2 tbsp
Basil - 10 leaves (chopped finley)

Procedure:


1. Cook the basmati rice with enough quantity of water and set them aside.
2. In a big non-stick pan heat olive oil. Once it is hot enough add garlic and fry till they turn golden brown.
3. Add salt and basil leaves along with black pepper powder and chilli flakes. Mix well.
4. Now add chopped tomatoes and stir well. Cook till the water from the tomatoes are dried up.
5. Finally add cooked rice and serve hot.

Vankaya Allam Parchimirchi ( Brinjal with Ginger-Chilli)

Ingredients:


Brinjal ( Indian Variety) - 250 gr
Ginger - 1 inch
Green chillies - 4 ( depends on spiciness)
Salt - as per taste
Turmeric powder - 1/2 tsp
Oil - 3 tbsp

Procedure:


1. In a non-stick pan take oil. Once it it hot enough add the brinjal pieces.
2. Add the salt and turmeric powder , cover with the lid and cook for 10 min mixing in-between.
3. Mean while grind the ginger and green chillies and keep it aside.
4. When the Brinjal is at the point of being done, add the mixture prepared above. Mix well.
5. Continue cooking for another 5 to 8 min.
6. Serve hot with rice and Ghee

Shahi Paneer

Ingredients:


Paneer - 1 cup (cubes)
Onions - 2 (chopped)
Tomatoes - 2 cups diced or 1 can
Green chillies - 2 (slit length wise)
Oil - 2 tbsp
Ginger garlic paste - 1 and 1/2 tsp
Shahi paneer masala - 1 and 1/2 tbsp
Salt - as per taste
Milk cream - 1/2 cup
Water - 1 cup
Kasoori Methi (dried fenugreek leaves) - 1 tsp

Procedure:


1. In a non-stick pan put oil. Once oil is hot enough add onions and green chillies. Fry till the onions become translucent.
2. Then add ginger garlic paste and mix well. Now add tomatoes and cover the pan and cook till the tomatoes are cooked. It may take around 8 to 10 min.
3. Now simmer the stove and add milk cream, water, crushed fenugreek leaves along with shahi paneer masala and salt. Mix well.
4. Cover the pan and continue to cook for another 5 to 7 min.
5. Finally add the paneer cubes , mix well. Cover and cook for another 5 min on low heat.
6. Garnish with cilantro and serve with roti or paratha.

( You can also grind the onion and tomatoes separately.)