Tawa Fish Fry

Ingredients:

• 7-8 fish fillets
• 2 to 3 tsps oil

For the marination:

• pinch turmeric powder
• 1 1/2 tsp red chilli powder
• 1 tbsp ginger garlic paste
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• 2 tsp Lemon juice

Preparation:

1. Make a paste of all the above ingredients mentioned under marination.
2. Clean fish. Apply the marinate to all the fish fillets and keep aside for 1 to 2 hours.
3. Now take a tawa and spray oil then place the marinated fish fillets.
4. Fry the fish fillets by flipping occasionally up and down so that the fish fillets doesn't turn dark nor stick to the tawa.
5. Cook on medium flame and fry until the fish turns golden brown in color.
6. Serve with rice or sambar.

Spicy Fish fry with onions

Ingredients:

• 7-8 fish fillets
• 2 to 3 tbsps oil
• 6 Cloves(crushed)
• 2" inch Cinnamon stick(crushed)
• 4 to 5 Black pepper(crushed)
• 1 large onion(sliced)
• 4 to 5 Green chillies sliced
• Sprig of curry leaves
• 2 tsp Cilantro finely chopped

For the marination:

• pinch turmeric powder
• Salt to taste
• 2 tsp red chilli powder
• 1 1/2  tbsp ginger garlic paste
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1 tsp garam masala
• 2 tsp Lemon juice

Preparation:

1. Make a paste of all the above ingredients mentioned under marination
2. Clean fish. Apply the marinate to all the fish fillets and keep aside for 1 to 2 hours.
3. Heat oil in a heavy bottomed vessel or non-stick pan, Now add the marinated fish fillets and cook them on slow fire for 12-14 minutes.See that the fish does’nt burn or get stuck to the vessel.
4. Flip over the fried fish and let them cook and brown on the other side.Cook until the fish is done occasionally flipping the fish not to burn.
5. When done place them aside in a dish.
6. Now oil the pan and heat the oil.
7. When the oil is heated add crushed cloves,pepper and cinnamon and then add sliced onions and fry them until brown.Then add sliced green chillies,curry leaves and cilantro chopped.fry for 2 to 3 mints.
8. When done add fried fish fillets and just give a single fold very carefully.So that the fish doesn't break up.
9. Turn off heat and serve hot as a side dish with steamed white rice  or rasam.

Andhra Fish fry

Ingredients:

• 7-8 fish fillets
• Oil to deep fry

For the marination:

• pinch turmeric powder
• 1 1/2 tsp red chilli powder
• 1 tbsp ginger garlic paste
• 1/2 tsp coriander powder
• 1/4 tsp cumin powder
• 1 tsp garam masala
• Salt to taste
• 2 tsp Lemon juice

Preparation:

1. Make a paste of all the above ingredients mentioned under marination
2. Clean fish. Apply the marinate to all the fish fillets and keep aside for 1 to 2 hours.
3. Heat oil in a kadai for deep fry and when the oil is hot add the marianted fish fillets to the oil and fry them in a medium flame until the fish is cooked.
4. Make sure that the fish turns golden brown in color and crispy.
5. Serve with white rice or rasam.

Kashmiri Fish curry

Ingredients :

• 1lb  Fish
• 2 tsp red chilli powder
• 1/4 tsp Turmeric powder
• ½ tsp ginger powder
• ½ tsp fennel powder
• 1/4 fenugreek powder
• 1/2 dhania powder
• Pinch asafoetida
• 2 Cloves
• oil for cooking and frying
• salt to taste.

Method :

1. Wash and clean the fish pieces make sure to remove scales completely on the skin of fish.
2. Heat oil in a pan and deep fry 2 -3 pieces of fish at a time till golden brown.
3. Repeat the same procedure till all frying is done.
4. Take 3 tbsp.of left over oil from frying in a pan.
5. Add chilli powder,asafoetida,turmeric,fennel powder,ginger powder,salt,dhania powder,fenugreek powder and little water. Saute at low heat.
6. Add two cups of water  to chilli mixture in a pan.
7. Add fried fish to spicy chilli mixture.
8. Cover the pan and allow it to boil for 15 minutes.
9. Simmer for 20 minutes with occasional checking the water consistency.
10. You may add more water if needed. Do not stir as fish can break. Fish breaks easily when hot.
11. Fish is ready when you see thick gravy with little water.
12. Serve hot with white rice

Fish curry with red chilli paste

Ingredients:

• 3/4 kg Fish
• 1  onion sliced 
• 1  small tomato chopped 
• 4  green chillies slit
• 1  cup coconut milk 
• 4  tsp oil 
• salt to taste

Grind to a fine paste: 

• 12 to 15  dry red chillies 
• 2  tspcoriander seeds 
• 1  tsp cumin seeds 
• 1  tsp chopped ginger 
• 1  tsp chopped garlic 
• 2  tsp tamarind paste 
• 1  tsp turmeric powder 
• Water as required

Preparation:

1. Rub the fish slices with some salt and a pinch of turmeric powder. Keep aside for 5 minutes. Wash well and drain.
2. Heat the oil in a heavy-bottomed pan and saute the onions on medium heat for about 5  minutes or till the onions are golden brown. Add the grinded paste and the tomatoes. Fry them.
3. Add the coconut milk and water. Bring to a boil. Add the fish, green chillies and salt. Mix very gently and simmer on low heat till the fish is cooked but firm.
4. Serve hot.

Toor dal with Tamarind leaves

Ingredients:

• Toor dal  1 cup
• Tamarind leaves 1 cup
• Salt  to taste
• Green chilli slits  6
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves few
• Asafoetida pinch

Preparation:

1. Cook toor dal,tamarind leaves,turmeric,green chilli silts in pressure cooker with 1 1/2  cup water. 
2. Cook for 4 whistles.After cooling mash dal to make smooth paste with salt.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints.
6. Serve with white rice,roti.

Toor dal with Mango

Ingredients:

• Toor dal  1 cup
• Raw Mango peeled and diced 1 cup
• Salt  to taste
• Chilli powder 1/2 tsp
• Green chilli slits  6
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and coriander leaves  Few
• Asafoetida pinch

Preparation:

1. Cook toor dal,mango,turmeric,green chilli silts,chilli powder in pressure cooker with 1 1/2 cup water. 
2. Cook for 4  whistles.After cooling mash dal to make smooth paste with salt.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Toor dal with fried onions

Ingredients:

• Toor dal  1 cup
• Onion large  1(sliced)
• Salt  to taste
• Chilli powder  1/2 tsp
• Green chilli slits  6
• Turmeric  A pinch
• Dhania powder 1/4 tsp
• Jeera powder   1/4 tsp
• Red chilli  2
• Ginger chopped finely 1tsp
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and cilantro leaves  Few
• Asafoetida pinch

Preparation:

1. Cook toor dal,turmeric,green chilli silts,chilli powder in pressure cooker with 1 1/2 cup water. 
2. Cook for 4 to 5 whistles.After cooling mash dal to make smooth paste with salt.
3. Heat oil and fry the sliced onions and keep aside.
4. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic,dhaniya powder,jeera powder,garlic crushed.
5. Once they pop add curry leaves.
6. Add this tadka and fried onions to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
7. Serve with white rice,roti.

Cabbage toor dal

Ingredients:

• Toor dal  1 cup
• Cabbage finely chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Chilli powder  1tsp
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and coriander leaves  Few
• Asafoetida pinch

Preparation:

1. Cook toor dal,cabbage,turmeric,green chilli silts,chilli powder in pressure cooker with 1 1/2 cup water. 
2. Cook for 3 whistles.After cooling mash dal to make smooth paste with salt.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Toor dal with palak

Ingredients:

• Toor dal  1 cup
• Palak chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Tamarind paste  1tsp
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves few
• Asafoetida pinch

Preparation:

1. Cook toor dal,palak,turmeric,green chilli silts in pressure cooker with 1 1/2 cup water. 
2. Cook for 4 to 5 whistles.After cooling mash dal to make smooth paste with salt and tamarind paste.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints.
6. Serve with white rice,roti.

Toor dal with hemp leaves(sour leaves)

Ingredients:

• Toor dal  1 cup
• Hemp leaves chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Tamarind paste  1tsp
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves few
• Asafoetida pinch

Preparation:

1. Cook toor dal,hemp leaves,turmeric,green chilli silts in pressure cooker with 1 1/2 cup water. 
2. Cook for 3 whistles.After cooling mash dal to make smooth paste with salt and tamarind paste.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints.
6. Serve with white rice,roti.

Toor dal with cucumber

Ingredients:

• Toor dal  1 cup
• Cucumber peeled and chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Tamarind paste  1tsp
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and coriander leaves  Few
• Asafoetida pinch

Preparation

1. Cook toor dal,cucumber,turmeric,green chilli silts in pressure cooker with 1 1/2 cup water. 
2. Cook for 4 to 5 whistles.After cooling mash dal to make smooth paste with salt and tamarind paste.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Toor dal with Ridge gourd

Ingredients:

• Toor dal  1 cup
• Ridge gourd peeled and chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Tamarind paste  1tsp
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and coriander leaves  Few
• Asafoetida pinch

Preparation:

1. Cook toor dal,ridge gourd,turmeric,green chilli silts in pressure cooker with 1 1/2  cup water. 
2. Cook for 3 whistles.After cooling mash dal to make smooth paste with salt and tamarind paste.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Toor dal with bottle gourd

Ingredients:

• Toor dal  1 cup
• Bottle gourd chopped 1 cup
• Salt  to taste
• Green chilli slits  6
• Turmeric  A pinch
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and coriander leaves  Few
• Asafoetida pinch

Preparation

1. Cook toor dal,bottle gourd,turmeric,green chilli silts in pressure cooker with 1 1/2  cup water. 
2. Cook for 4 to 5 whistles.After cooling mash dal to make smooth paste with salt.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Toor dal with Tomatoes

Ingredients:

• Tomatoes  2 
• Toor dal  1 cup
• Salt  to taste
• Chilli powder 1/2 tsp
• Green chilli slits  4 or optional.
• Turmeric  A pinch
• Tamarind paste 1tsp
• Vegetable oil  2 tsp
• Red chilli  2
• Garlic crushed  1
• Mustard seeds, cumin seeds  each 1/4 teaspoon
• Curry leaves and cilantro leaves  Few
• Asafoetida pinch

Preparation:

1. Cook toor dal,tomatoes,turmeric,green chilli silts,chilli powder in pressure cooker with 1 1/2 cup water. 
2. Cook for 4 to 5 whistles.After cooling mash dal to make smooth paste with salt and tamarind paste.
3. Heat oil in a vessel over medium heat.when the oil is hot add asafoetida,red chilli,cumin seeds and mustard seeds,garlic crushed.
4. Once they pop add curry leaves.
5. Add this tadka to the mashed dal and cook the dal in alow flame for 5mints and finally garnish with chopped cilantro.
6. Serve with white rice,roti.

Moong dal aloo punugulu(pesara aloo punugulu)

Ingredients:

• 1 cup split moong dal
• 1 cup potatoes boiled peeled and shredded
• 2 tablespoon finely chopped cilantro 
• 1 green chilli finely chopped
• 1/4 cup onion chopped finely
• 1 tablespoon finely grated ginger
• 1 teaspoon cumin seeds 
• Pinch of baking soda
• Salt to taste
• Oil to fry

Method:

1. Wash and soak dal in water for 5 to 6 hours.
2. Grind dal coarsely using very little water.
3. Add all the ingredients to the dal batter,potatoes,cilantro,green chilli,ginger,onion,cumin seeds,and salt,beat the batter for 2-3 minutes this will make the batter light. Add the water if needed, batter should be soft. If batter is too thick Vadas will be hard.
4. Heat the oil in a frying pan on medium high.
5. Place about 1 tablespoon of batter into the oil.Fry the vada in small batches. Fry vadas until golden-brown all around.
6. Moong Dal Vada should be crispy from outside and should be soft inside.
7. Serve them hot with tomato chutnet or tomato sauce.

Chegodi's

Ingredients:

• 1 cup Rice Flour(Home made.soak ric efor 24hrs,drain water and let it dry for some time and then powder it)
• 1 cup Water
• 1 tsp Split Yellow Moong dal
• 1 tsp Cumin Seeds
• Pinch of baking soda
• 1 tsp  Sesame Seeds
• 1 tsp Chilli powder
• 1 tbsp Ghee or oil
• Salt to taste
• Oil for deep frying

Method:

1. Soak moong dal in water for half hour to 1 hour.
2. In a deep bottom pan,boil water, then add salt,baking soda, ghee and moong dal.
3. Bring it to boil,simmer and place aside and slowly add the rice flour and also add few tsps of the hot oil. Using a rolling pin or the ladle, mix the flour with water by stirring it well. 
4. Once the dough is cool, add chilli powder, sesame seeds,mix well. Knead till you get a smooth dough. Adjust the salt and spice depending on your preference.
5. Heat a pan with oil for deep frying. Grease your fingers with oil and pinch out a small lemon size ball and roll between your palms to form a thick rope..
6. Bring the two ends to together and press to form a rope. Ensure the ends are firmly pressed as not to give out during frying.
7. Continue with the rest of the dough until you are done with the entire batch. You can either cover it with a plate or a cloth to prevent the dough from getting dried. Check if the oil is in the correct temperature, by dropping a tiny bit into the oil. Then gently slide the rings or the chakodis in batches of 4 -5. The flame has to be on high until the chakodis come up to the surface,then lower the flame to medium
8. And cook till you get a golden colour on the chakodis.

Papdi

Ingredients:

• 1 cup all purpose flour (maida or plain flour)
• 1/4 cup semolina flour (sooji)
• 2 tablespoons oil
• 1/2 teaspoon salt
• 1/3 cup + 2 tablespoon lukewarm water

Method:

1. In a bowl mix flour, sooji, salt and oil.
2. Add the water a little at a time while kneading until it forms a firm dough
3. Cover the dough and set aside for 15 minutes or more.
4. Divide the dough into about 3 equal parts.
5. Take one section of the dough and roll  fairly thin about thickness of dime. Do the same with the remaining 2 parts.
6. Prick firmly the rolled dough about 1/4 inch apart with a fork, (this is done so the papdi do not puff while frying) 
7. Heat the oil in a frying pan on medium heat.
8. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put a small piece of dough in the oil. The dough should sizzle right away but come up to the surface slowly. If the dough rises immediately, let the oil cool slightly and try again.
9. Make sure to place just enough papdi to cover top of the oil in the frying pan in a single layer. Don’t overcrowd.  Fry the papdi until both sides are a light golden-brown.
10. Remove cooked papdi and  transfer to a plate.
11. Continue cooking the remaining papdi in batches.

Bhel Puri chaat

Ingredients:

• 3 cups puffed rice (murmura) 
• 1 cup fine sev
• 1/4 chopped onions
• 1 cup papdi broken in small pieces (recipe you can find on my blog) 
• 1/2 cup of chopped boiled potatoes
• 1/2 cup of chopped tomatoes remove the seeds
• 2 tablespoons chopped cilantro
• 1/2 teaspoon salt (or to your taste)
• 4 tablespoon of cilantro chutney
• 4 tablespoon of tamarind chutney

For Garnish:

• 1/4 cup fine sev
• About 2 tablespoons lemon juice

Method:

1. In frying pan over medium heat dry roast the puffed rice for 3 to 4 minutes. Let it cool.
2. Combine the dry ingredients puffed rice, sev, papdi and salt together mix well. Keep aside till ready to serve.
3. Mix chopped potatoes,tomatoes,onion, cilantro and keep aside.
4. When ready to serve mix dry ingredients and potato mix.
5. Add cilantro and tamarind chutneys to your taste making sure chutneys should coat the Bhel Puri.
6. Garnish with sev and drizzle the lemon juice to taste.
7. serve immediately.

Aloo sev

Ingredients:

• Potatoes   4
• Gram Flour 2cups
• Cinnamon  Small Piece
• Cloves   8
• Black Pepper  1tsp
• Asafoetida    A Pinch
• Turmeric Powder    1/2tsp
• Salt   to tatse
• Oil  For Deep Frying

Method:

1. Wash potatoes & keep them aside.Boil the potatoes and  Peel the boiled potatoes and grate them using a grater.  
2. Make the spice powder using a mixie.Make fine powder of cinnamon, cloves and black pepper.Make sure the powder is fine.
3. Heat a pan and add sufficient oil to deep fry the aloo sev.While the oil is getting hot prepare the dough.
4. Take a mixing bowl and add gram flour, turmeric powder, salt, asafoetida and freshly ground spice powder. Mix all well with fingers and add grated potatoes. Mix well to form dough. No need to add any amount of water as the moisture in boiled potatoes would be sufficient to make the dough. Scrape the sticky mixture in between using a plate or a spoon or ladle and make the dough.
5. Use any sev press or sev maker and make aloo sev. Wet palm with water and take a portion of the dough and form into cylindrical shape. 
6. Fill the dough into the cylindrical mould and close the lid. When the oil is hot enough start making aloo sev.
7. Using sev mould turn in a spiral shape just like karapoosa or chakralu.. Fry the aloo sev on medium flame till one side is slightly crisp. 
8. Then turn with a ladle and fry on high flame till the other side turns crisp. Remove the fried aloo bhujia from oil using a slotted ladle and place it on the paper napkin to soak excess oil. 
9. Repeat the process of pressing the sev in hot oil and frying it till all the dough is used up.Cool the aloo sev to room temperature to become extra crisp and store them.

Palak panner(spinach)

Ingredients:

• 4 cups of fresh finely chopped spinach
• 1/3 lb paneer
• 1 small onion paste
• 1 teaspoon chopped ginger
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 
• 1/2 teaspoon red chilli powder
• 1 tablespoon oil
• 1/2 teaspoon cumin seed 
• Pinch of asafoetida
• Salt to taste
• 1/3 cup heavy cream

Method:

1. Blend spinach just for a minute so spinach has a creamy texture but without becoming pasty.
2. Mix coriander,turmeric, and red chilli,ginger paste and set aside.
3. Cube the paneer in about half inch pieces and deep fry them on medium high heat just for few minutes so paneer become very light gold in color, take paneer out on paper towel so extra oil can be absorbed.
4. Heat the oil in a saucepan.Test the heat by adding one cumin seed to the oil; if it cracks right away it is ready.
5. Add hing and cumin seed.After cumin seeds crack, add the onion paste,ginger paste mixture, and let it cook for a few minutes until the raw smell goes.
6. Add the spinach,salt  and let it cook on low medium heat for about 10 minutes covered.
7. Add heavy cream  and let this cook another four to five minutes.
8. Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes. Pot should remain covered until the cooking is finished, otherwise the spinach will splatter.
9. Palak Panner can be served hot with roti.

Mutter Panner

Ingredients:

• 1 cup green peas
• 3 medium size tomatoes
• 1 small onion(paste)
• 1/2 lb paneer
• 3 tablespoons oil
• Pinch of asafoetida (hing)
• 1 teaspoon cumin seeds (jeera)
• 2 bay leaves
• 1/2 inch of cinnamon stick 
• 1 tablespoon chopped ginger
• 1 tablespoon coriander powder
• 1/2 teaspoon turmeric powder
• 1 teaspoon chilli powder
• 1 teaspoon salt or adjust to taste
• 1/2 teaspoon sugar
• 1 tablespoon cornstarch
• Pinch kasuri methi

Method:

1. Cube the paneer into half inch pieces and deep-fry them on medium high heat. Fry until the paneer becomes a light golden color. Take the paneer out and place on a paper towel so the extra oil is absorbed.
2. Mix cornstarch with three tablespoons of water and keep aside.
3. Blend the tomatoes and ginger to make a paste.
4. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.
5. Add the asafoetida (hing), cumin seeds, bay leaves and cinnamon and stir-fry for a few seconds.
6. Add the onion paste, tomato paste, coriander  powder, turmeric, chilli powder. Cook until the mixture reduces to half.
7. Add the green peas and 1/4 cup of water. cook on medium heat pan should be covered. When the peas are tender, add the salt and paneer.
8. Add 1 tablespoon fresh chopped fenugreek leaves or 1/2 tablespoon dried fenugreek leaves to the gravy when cooking.
9. To thicken the gravy add corn starch mix. Cover the pan and let it cook for 3-4 minutes.

Malai Kofta

Ingredients:
Kofta:

• 1 cup boiled mash potatoes
• 1 cup mash paneer
• 3 bread slices(Sprinkle 1tsp water and keep aside)
• 2 tablespoon minced cilantro 
• 1/2 teaspoon cumin seed 
• 1/4 teaspoon salt
• 1 small finally chopped green chilli

For Batter:

• 2 tablespoon all purpose flour (maida, plain flour)
• 4 tablespoon water
• Oil to fry

Gravy:

• 2 tablespoon oil
• Generous pinch asafeotida (hing)
• 1 teaspoon cumin seed 
• 2 medium tomatoes
• 1 tablespoon shredded ginger 
• 1 green chili
• 1 tablespoon coriander powder 
• 1/2 teaspoon turmeric 
• 1/4 teaspoon red chilli powder
• 1 teaspoon all purpose flour (maida, plain flour)
• 1/4 cup cream
• 1/2 teaspoon salt (adjust to taste)
• 1/4 teaspoon garam masala
• 2 tablespoon minced cilantro 

Method:
Kofta:

1. Mix all the ingredients together for kofta
2. With oiled hands, divide the mixture into 14 to 16 equal parts.
3. Make them in round balls.
4. Mix flour with about 4 tablespoons of water and mix well until batter is smooth.
5. Heat the oil in a frying pan on medium high heat.
6. The frying pan should have at least 1 1/2 inch of oil. To check if the oil is ready, just put one small piece of mix in the oil, it should come up right away but not change color.
7. Dip the paneer balls in the batter one at a time and slowly drop into the frying pan.
8. Turn them occasionally. Fry koftas until golden-brown all around.

Gravy:

1. Blend the tomatoes, green chillies and ginger to make a puree.
2. Mix cream and flour and keep aside.
3. Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if it cracks right away oil is ready.
4. Add the hing and cumin seeds.
5. Add the tomato puree, coriander powder, turmeric, red chilli powder and cook for about 4 minutes on medium heat.
6. Tomato mixture will start leaving the oil and will reduce to about half in quantity.
7. Add milk and flour mix, salt and one cup of water and let it cook covered for 7 to 8 minutes on medium heat.
8. Add the garam masala, salt and cilantro. Let it cook for another minute.
9. Add koftas as soon it comes to boil turn off the heat. Note: koftas will expand to about 11/2 times, if you like more gravy this is the time to add some more boiled water and adjust salt.
10. Koftas are very soft they should be added to the gravy when you are ready to serve, otherwise koftas will break.

Kadhai Panner

Ingredients:

• 1/2 lb paneer
• 1 medium red bell pepper 
• 1 medium green bell pepper 
• 3 tablespoons oil
• 3 medium tomatoes
• About 1/4 inch piece of ginger
• 1 green chilli
• Pinch of asafoetida (hing)
• 1 teaspoon cumin seed 
• 1 and 1/2 tablespoons coriander powder
• 1/2 teaspoon turmeric 
• 1/2 teaspoon chilli powder
• 2 tablespoons chopped fenugreek leaves (methi) or dry fenugreek leaves (kastoori methi)
• 3/4 teaspoon salt, adjust to taste

Method:

1. Cut paneer and bell peppers into ½ inch cubes.
2. Blend the tomatoes, ginger, and green chilli to make a puree.
3. Heat the oil in frying pan on medium heat and stir fry paneer for about 2 minutes – take them out before paneer starts changing color.
4. Next stir-fry bell pepper until they are tender. Do not over cook the bell pepper. Take them out and drain on a paper towel.
5. Using the same frying pan, Test the oil by adding one cumin seed to the oil; if seed cracks right away oil is ready.
6. Add the asafoetida and cumin seeds.
7. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, fenugreek leaves and chilli powder.
8. Cook for about 4 minutes on medium heat.
9. Tomato mixture will reduce to about half in volume.
10. Add about 2 spoons of water, and the salt.
11. Wait till gravy comes to boil add paneer and bell pepper and let it simmer for about five minutes on low medium heat.
12. Now it is ready to serve.

Panner Butter Masala

Ingredients:

• 1/2 lb. paneer (cubed)
• 2 medium tomatoes
• 1 green chilli
• 1 small onion paste
• 1/4 inch piece ginger
• 1/2 cup yogurt,whipped
• 1 stick butter
• Pinch of asafeotida 
• 1 teaspoon cumin seeds 
• 1 tablespoon coriander powder 
• 1/2 teaspoon turmeric 
• 1/2 teaspoon red chilli powder 
• 2 bay leaves 
• 1 teaspoon salt adjust to taste
• 1/2 teaspoon garam masala
• 1 teaspoon cornstarch
• 2 tablespoons chopped cilantro (Green coriander)
• 1 teaspoon sugar (optional)

Method:

1. Deep-fry the paneer on low-medium heat until the paneer has a little golden- brown color.Set aside.
2. Blend tomatoes,onion, green chilli and ginger to make a puree.
3. Heat the butter in a saucepan. Test the heat by adding one cumin seed to oil; if seed cracks right away oil is ready.
4. Add hing and cumin seeds.
5. After the cumin seeds crack, add the tomato puree, coriander powder, turmeric, red chilli powder and bay leaves. Cook for about 4 minutes on medium heat.
6. Tomato mixture will start to leave the oil and will reduce to about half in quantity.
7. Add the whipped yogurt into the gravy. Stir occasionally for about 3 minutes on medium heat.
8. To thicken the gravy, dissolve the cornstarch in 3 tablespoons of water and add to the gravy.
9. Add the paneer. Let it cook for a few minutes until the panner are tender.
10. Add the garam masala and cilantro. Add a little sugar if the gravy is sour.

Before you chop chillies rub a little vegetable oil into your hands and your skin won’t absorb the spicy chilli oil.

To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh-if it rises to the surface,throw it away.

To prevent egg shells from cracking, add a pinch of salt to the water before hard-boiling.

If you accidentally over-salt a dish while it's still cooking,drop in a peeled potato-it absorbs the excess salt.