Saturday, October 30, 2010



1 cup paneer cubes
1 tsp fennel seeds (saunf)
1/4 tsp mustard seeds ( rai / sarson)
5 to 6 fenugreek (methi) seeds
1 tsp nigella seeds (kalonji)
1/2 tsp cumin seeds (jeera)
1/2 tsp asafoetida (hing)
1 onion, sliced
1/2 tsp turmeric powder (haldi)
1/2 tsp chilli powder
1/2 tsp black salt (sanchal)
3/4 cup curds (dahi)
1 tsp plain flour (maida)
3 tbsp chopped corriander (dhania)
1 tbsp oil
salt to taste


  1. Mix the fennel seeds, mustard seeds, fenugreek seeds, nigella seeds, cumin seeds and asafoetida in a small bowl.
  2. Heat the oil and add the seed mixture.
  3. When they crackle, add the onion and saute till it turns translucent.
  4. Add the paneer, turmeric, chilli powder, black salt and stir for some time.
  5. Add the curds, sprinkle the plain flour and mix well.
  6. Add the coriander and salt and bring to a boil.
  7. Serve hot with rice or rotis.



500 gms (approx 30 nos) ladies finger (bhindi)
2 tsp chopped ginger (adrak)
3/4 cup chopped tomatoes
1/4 cup fresh thick curds (dahi)
1/4 tsp turmeric powder (haldi)
3/4 tsp chilli powder
2 tsp coriander (dhania) powder
4 tbsp oil
salt to taste
For the achaari masala
2 tsp
fennel seeds (saunf)
1 tsp mustard seeds ( rai / sarson)
1/2 tsp nigella seeds (kalonji)
1/4 tsp fenugreek (methi) seeds
a pinch of asafoetida (hing)


  1. Wash, wipe dry and slit the ladies finger into half and then cut them into 25 mm. (1") pieces.
  2. Heat 2 tablespoons of oil in a pan and sauté the ladies finger in it , in 2 batches. Keep aside.
  3. Heat 2 tablespoons of oil another pan and add the achaari masala to it.
  4. When the seeds crackle, add the ginger and tomatoes. Sauté for 5 minutes till the mixture leaves oil.
  5. Meanwhile whisk together the curds, turmeric powder, chilli powder, coriander powder and salt.
  6. Add this mixture to the pan, mix well and cook for a couple of minutes.
  7. Add the ladies finger and simmer for 2 minutes.

Friday, October 29, 2010


A deliciously flavoured baked dish.
Cooking Time : 40 mins.
Preparation Time : 30 mins.

Serves 6 to 8.

For the potato layer

4 boiled potatoes
4 chopped green chillies
salt to taste

For the green peas layer

2 teacups boiled green peas
1 tablespoon chopped coriander
5 chopped green chillies
juice of 1 lemon
2 teaspoons sugar
salt to taste

For the paneer layer

300 grams finely chopped paneer
1 chopped onion
3 to 4 chopped green chillies
salt to taste

For baking

3 tablespoons milk
1 teacup fresh cream
1 teacup fresh curds
6 tablespoons grated cooking cheese
salt to taste
a little butter

For the potato layer

1. Mash the potatoes coarsely.
2. Add the green chillies and salt and mix well.

For the green peas layer

. Mix all ingredients together.

For the paneer layer
1. Mix all ingredients together.

How to proceed
1. Grease a baking dish and spread the potato mixture.
2. Spread the green peas mixture over the potatotes.
3. Finally spread the paneer mixture on top.
4. Sprinkle the milk over the paneer layer.
5. Beat the cream, add the curds and salt and spread over the paneer layer.
6. Sprinkle the cheese and dot with butter.
7. Baked in a hot oven at 450°F for 20 minutes.
8. Serve hot.


stuffed karelas..

Karelas: 7-8 medium sized
1 medium sized onion.
Besan: 1 tablespoon
Roasted Peanuts: 1/2 cup
Lemon Juice: 1 teaspoon
Sugar: 1/2 teaspoon
Turmeric Powder: 1/4-1/2 teaspoon
Dhania Powder: 1/2 teaspoon
Salt to taste
Oil for frying.
Coriander for garnish.

2-3 cloves Garlic
Small Piece of Ginger
3-4 (Green Chilies)


Peel the Karelas. Cut the karelas from middle and remove the inner filling (seeds etc). Sprinkle about 2 teaspoons salt on them and let it soak for couple of hours (1-2 hours) in a plate.

Chop the onions. Grind the roasted peanuts in a dry grinder.


Put a pan on the gas and pour about 1 tablespoon of oil in it. Saute the onions till light brown. Add besan and peanut powder in at same time. Add garlic/ginger/chilly paste. Add turmeric, dhania powder and sprinkle salt to taste. Add desired amount of sugar and lemon juice. Mix it all up and cook for 5 mins on the gas. Then let the filling cool.

On the other side, remove the karelas from the salt. Squeeze the karelas to remove the bitterness. Now fill up the filling in the karelas.

In a flat pan, put like 2-3 teaspoons of oil. Put the karelas in the pan and cover the pan with the lid on a low flame. After about 5 minutes turn the karelas (making sure the filling does not come out). Now cover the pan again. You can also cook on medium flame to make the karelas crispy.

You can turn the flame off after making sure that the karelas are cooked. Garnish with coriander leaves.

Using Conventional Oven:

1. After filling the karelas and cook them in oven on about 250 degrees for 15-20 minutes or till they become crispy.

Tastes great with Parathas .



Potatoes 25-30 medium
Oil 2 tablespoons + to deep fry
Cottage cheese (paneer), grated 100 grams
Green chillies, seeded and chopped 4-5

Cashewnuts, chopped 10-15
Raisins 10
Salt to taste
Ginger, chopped 1 inch piece
Dry mango powder (amchur) ½ teaspoon
Fennel seeds (saunf) 1 teaspoon
Cumin seeds 1 teaspoon
Asafoetida a pinch
Onions, grated 2 medium
Turmeric powder ½ teaspoon
Tomato puree 2 cups
Fresh coriander leaves, chopped 1 small bunch
curd- 1/2 cup
Fresh cream 2 tablespoons ( optional )


1. Peel and halve the potatoes. Using a spoon scoop out the centres of each half leaving a shell. Heat sufficient oil in a kadai and deep fry the shells till light golden. Drain and set aside on an absorbent paper.

2. Take cottage cheese in a bowl. Add green chillies, cashewnuts, raisins, salt, ginger, dry ginger powder and mix. Stuff this mixture into the fried potato shells and press firmly. Set aside.

3. For the gravy heat two tablespoons of oil in a pan. Pound fennel seeds and cumin seeds lightly in a mortar with a pestle.

4. Add asafoetida and the pounded spices to the oil and sauté till fragrant. Add grated onions and sauté till golden. Add a little water to avoid scorching.

5. Add ginger paste, turmeric power, tomato puree and sauté till the oil begins to separate.

6. Add one cup of water and bring it to a boil. Add coriander leaves and curd and mix.

7. Gently lower the stuffed potato shells. Add cream. Cover, reduce heat and cook for fifteen minutes. Do not stir just shake the pan lightly occasionally.

8. Serve hot.


Malai Kofta
125 gms. cream
75 gms. khoya or paneer
150 ml. milk
50 gms. cashewnuts
3 tsp. white pepper powder.
2 1/2 tsp. sugar
2 tsp. grated ginger
1/4 tsp. nutmeg powder
1/2 tsp. turmeric powder
1 tsp. garlic crushed
1" cinnamon
6 cloves
6 cardamoms
salt to taste
3 tbsp. ghee
50 gms. khoya
50 gms. paneer
5 medium potatoes
20 gms. cashewnuts
20 gms. raisins
4-5 green chillies chopped fine
1/2 tsp. ginger grated
1 tsp. coriander chopped
1/2 tsp. cumin seeds
salt to taste
1 tbsp. grated cheese or paneer
1 tbsp. chopped coriander

Boil the potatoes, peel and smash them.
Mix together all the ingredients except raisins and cashews.
Take a ping-pong ball sized dough in hand.
Flatten. Place 2-3 cashews and raisins in the centre and shape into a ball.
Repeat for remaining dough. Keep aside.
Roast the cinnamon, cardamom, nutmeg and cloves together.
Dry grind and keep aside. Wet grind all the other ingredients, except ghee, to a paste.
Heat ghee in a skillet, add powdered spices and fry for 2-3 seconds.
Add paste and fry further for 5-7 minutes stirring well.
Add 2 cups water and simmer on low for 15 minutes.
Warm the koftas either in the oven or on the tava.
Optional: You can deep fry the koftas also.
To serve place warm koftas in a casserole.
Either pour boiling hot gravy on the koftas or pour and bake in hot oven of 5 minutes.
Garnish with grated cheese and chopped coriander.
Serve hot with naan or parathas.
Making time: 45 minutes.
Makes: 10 koftas with gravy.

Thursday, October 28, 2010


Cottage cheese (paneer),
1 inch cubes 400 grams
Green chillies, chopped 2-3
Butter ¼ cup
Bay leaves 2
Black peppercorns 8-10

Cinnamon 2 inch stick

Green cardamoms 5
Cloves 10
Ginger paste 1 tablespoon
Garlic paste 1 tablespoon
Tomato puree 2 cups

Kashmiri red chilli powder 1 tablespoon
Garam masala powder 1 teaspoon
Salt to taste
Sugar/honey 2 tablespoons

Dried fenugreek leaves
(kasuri methi) ½ teaspoon
Fresh cream 1 cup

Cut the paneer into one inch cubes or triangles. Remove stem, wash and chop green chillies.
Take butter in a microwave dish, heat uncovered, for thirty seconds on Microwave HIGH (100%). Remove and add bay leaves, black peppercorns, cinnamon, green cardamoms and cloves. Add ginger paste, garlic paste and green chillies. Stir well and cook, uncovered, on Microwave HIGH (100%) for three minutes.
Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water. Cook, covered, on Microwave HIGH (100%) for ten minutes.
Add sugar or honey and crushed kasuri methi. Adjust salt and mix well.
Add the paneer pieces, cook, uncovered on Microwave MEDIUM (70%) for eight minutes.
Add fresh cream. Cook, uncovered, on Microwave LOW (50%) for two to three minutes. Serve ho