How to make Shahi Paneer

Ingredients:


1. 250 gms. paneer (cottge cheese)
2. 3 tbsp. ghee or butter
3. 1 onion chopped into strips
4. 1/2" piece ginger chopped fine
5. 2 green chillies chopped fine
6. 4 tomatoes chopped fine
7. 2 cardamoms crushed
8. 1/4 cup beaten curd
9. 1/2 tsp. red chilli powder
10. 1/2 tsp. garam masala
11. salt to taste
12. 1/2 cup milk
13. 2 tbsp. tomato sauce

To garnish:
1. 2 tbsp. grated paneer
2. 1 tbsp. chopped coriander

Method:
Chop the paneer into 2" fingers.Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes.Add tomatoes and cook for 7-8 minutes, covered.Add curd and cook for 5 minutes.Add 1/2 cup water and cool.Blend in a mixie till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.


Making time: 45 minutes.
Makes for: 6
Shelf life: best fresh.

How to make Sindhi Saibhaji

Ingredients:


1 each - carrot, capsicum, onion, small cabbage,potato, brinjal, tomato, ladyfinger (okra)
100 gms. french beans

1. 1/2 bunch each spinach, coriander, khatta (3 leaved) greens.
2. 1/2 bunch any other leafy greens.
3. 1 cup green gram dal
4. 1/2 cup horsegram dal (channa dal)
5. 4-5 green chillies
6. 2-3 clovettes garlic
7. 1 tsp. red chilli powder
8. 1 tsp. dhania (coriander seed) powder
9. 1 tsp. salt
10. 1/2 tsp. turmeric
11. 3 tbsp. oil
12. 1/2 tbsp. ghee
13. 2 pinches asafoetida


METHOD:
Clean and wash dals.And then clean, wash and chop spinach and vegetables except tomato.
Heat oil in a pressure cooker, add all the vegetables, spinach and dals.Mix well, add enough water to cover the contents.Add all masalas and mix.Place whole tomato on top, cover and pressurecook for 3 whistles.Cool the cooker, open and handblend the contents.
Heat 1/2 tbsp. ghee add a pinch of asafoetida add to the mashed vegetable.Serve hot with paratha or steamed rice.

Making time: 30 minutes (excluding cooling time)
Makes for: 6
Shelf life: Best fresh

How to make Gobi Manchurian

INGREDIENTS:

1. 1 medium. cauliflower clean and broken into big florettes.
2. 1 small bunch spring onoin finely chopped
3. 2 tsp. ginger finely chopped
4. 1 tsp. garlic finely chopped
5. 1/4 cup plain flour
6. 3 tbsp. cornflour
7. 1/4 tsp. red chilli powder
8. 2 red chillies, dry
9. 3 tbsp. oil
10.1 1/2 cups water
11.1 tbsp. milk

METHOD:
Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added.
Drain and pat dry on a clean cloth.Then, nake thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
Dip the florettes in the batter one by one and deep fry in hot oil. Keep them aside.
In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
Add the salt and spring onions.Stir fry for a minute. Add 1 1/2 cups water and bring to a boil.
Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.Gradually add to the gravy and stir continuously till it resumes boiling.Boil till the gravy becomes transparent. Add florettes and soya sauce.Boil for two more minutes and remove.Serve hot with noodles or rice.

Variations:
Dry manchurian can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya sauce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced
vegetables and
bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry as above and proceed as above.

Making time: 45 minutes
Makes for: 6
Shelf life: Best fresh

How to make Aloo Palak

Ingredients Needed:

1. 3 cups chopped spinach
2. 2 large onoins chopped fine
3. 2 large potatoes boiled and peeled
4. 1 tomato grated
5. 2 green chillies
6. 1" piece ginger
7. 1 tsp. lemon juice
8. 1/2 tsp. wheat or other flour
9. 1 tsp. red chilli powder
10. 1 tsp. cinnamon-clove powder
11. 1/4 tsp. turmeric powder
12. 1/2 tsp cumin seeds
13. 2 pinches asafoetida
14. 1/2 tsp. garam masala
15. 1/2 tbsp. butter
16. 4 tbsp. ghee
17. salt to taste

How to prepare:

Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.Put it in a Grinder/mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Then keep it aside and cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.Drain the potatoes, and keep that as well aside.In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till it is very tender.Add the tomato and further fry for two minutes.Add all the dry masalas and fry till ghee separates out .Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
just before serving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently and serve hot with naan or parathas or even rice.

Note: You Could even use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time (approximately): 45 minutes
Makes for: 6
Shelf life: Best fresh