Tasty and Easy Recipes

Ingredients:
2 potato (alu)
1 cup cottage cheese (paneer)
1 cup cauliflower (phool gobi)
1 cup cabbage (patta gobi)
2 green chilly (hari mirch)
1 tbsp coriander (dhania patti)
1 cup refined flour (maida)
1/2 tsp red chilly powder (lal mirch)
oil for frying
1 tbsp clarified butter (ghee)
1 tsp salt (namak)

Method:
Boil, peel and grate potato.
Grate paneer also.
Finely chop dhania and hari mirch.
Grate both the gobis.
Heat oil in a pan and fry gobis.
After frying for few minutes, add alu, paneer, hari mirch and 1/2 tsp salt and cook until the water dries up.
Remove it from the flame and let it cool.
Make small balls of the mixture and keep aside.
Make a batter by mixing maida, 1/2 tsp salt, lal mirch and 1 cup water.
Heat oil in a pan.
Dip all the balls in maida batter and deep fry them until they turn golden brown.

Serve them hot.

Ingredients:
1 spaghetti squash
minced garlic
marinara sauce

Method:
Pre-heat oven to 350°F.
Cut squash in half cross-wise and scoop out seeds. (Not length-wise since fibers run in circular pattern. Put a little vegetable oil in bottom of disposable foil baking pan and place squash halves cut side down.
Bake for 1 hour or until tender. Using a fork, separate strands of “spaghetti” and remove from outer skin. Leave all of this in baking pan, toss with marinara sauce, garlic, herbs, etc.

Ingredients:
250 gms Cottage Cheese (Paneer)
3 Onion (Pyaj)
4 – 5 cloves Garlic (Lasun)
1 ” long piece Ginger (Adrak)
4 Tomato (Tamatar)
Coriander Leaves (Dhania Patta)
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera)
1 tsp Coriander Seeds Powder (Dhania Powder)
1/2 tsp Red Chili Powder (Lal Mirchi)
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk
1 tsp Lime or Lemon Juice (Nimbu)
2 tblsp Clarified Butter (Ghee)

Method:
Cut paneer in squares. Grind onions to a paste. Grind tomatoes finely. Grind ginger (adrak), garlic (lasun) to a paste. Chop coriander leaves (dhania patta) very finely.
Chop fresh red chillies very finely. Roast the groundnuts and grind them to a fine paste.
To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the
mixture and coconut milk is ready. Heat clarified butter (ghee) in a pan.
Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
Add the ginger garlic paste and stir it for 1 minute Now add tomato and fresh red chilly.
Cook for sometime and then add tomato (tamatar).
Continue cooking it on medium flame till ghee/oil begins to separate.
Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut
(moong fali) powder, coconut milk. Add the paneer pieces and let the gravy cook till it thickens.
Take off the fire and serve hot garnish it with well chopped coriander leaves.

Ingredients:
200 gms Paneer
1 tbsp Oil
1/4 tsp Cumin seeds
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Method:
Chop the onions, tomatoes and chillies finely.
Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till brown.
Add the chillies and tomatoes and fry till they are soft and pulpy.
Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well
combined.
Add grated paneer and fry for 5 minutes till the paneer blends into the masala.
Garnish with chopped coriander and serve hot.