Cottage Cheese with Peas in Gravy (Mattar Paneer)

Ingredients:
200g Cottage Cheese (Paneer)
1 cup Green Peas, boiled
2-3 tsp Oil
1 Bay leaf
2 Onions
2 Tomatoes
1 tsp Ginger Paste
2 tsp Red Chilly Powder
2 tsp Yogurt, beaten
2 tsp Fresh cream
¼ tsp Garam Masala
1 tsp finely chopped coriander leaves

Preparation:
1. Grind onion and tomato separately to a fine paste.
2. Heat a tsp of oil in a pan; add cottage cheese and fry till it becomes light brown.
3. Allow it to cool and cut into small cubes.
4. Heat 2 tsp of oil in a kadai (Pan); add bay leaf, onion paste, ginger paste and saute till it becomes light brown.
5. Add red chilly powder, tomato paste and mix well.
6. Add beaten and fry till the oil separates.
7. Add cream, Green peas, cottage and cook for 2-3 minutes.
8. Add water, salt and bring it to boil.
9. Reduce the flame and cook for 5 minutes.
10. Finally add garam masala, coriander leaves and mix well.
11. Serve hot with roti.

Capsicum Curry

Ingredients:
2 Capsicum (cut in to pieces)
1 Onion, finely chopped
1 Tomato, finely chopped
Curry leaves
½ tsp Fennel seed (Perunjeeragam)
½ tsp tamarind paste
2 tsp chilly powder
½ cup Toor dal
1 tsp chopped coriander leaves
1½ tsp oil
Salt

Preparation:
1. Cook Toor dal separately (don’t over cook it) and keep it aside
2. Heat oil in the pan, add fennel seed and fry for few seconds.
3. Add onion and fry until onion becomes golden brown.
4. Then add tomatoes, capsicum, chilly powder and salt. Saute them for 2 min.
5. Add little water and cook for 5-7 min on a medium flame.
6. Add the cooked dal, tamarind paste and cook it in low flame for 5 min.
7. Garnish it with coriander leaves and serve hot with chapattis.

Brinjal Curry (Baghare Baigan)

This is a famous hyderabadi vegetarian dish. Hyderabadi recipes are famous for their unique taste, use of roasted spices, and a spicy flavor.
Ingredients:
250g Brinjal (Aubergines)
2 Onions, cut into small pieces
A small piece of ginger
5 Garlic cloves
1 tsp Coriander seed
1½ tsp white sesame seed
¼ cup Peanuts
½ tsp Cumin seed
1 tsp Poppy seed
2 tsp grated coconut
¼ tsp Fenugreek seed
¼ tsp Turmeric powder
4 Red Chilly
1 tsp Chilly Powder
1 tsp Jaggery
30g Tamarind
Few curry leaves
3-4 tsp Oil
Water
Salt

Preparation:
1. Soak tamarind in 1/2 cup of warm water. Mash and sieve tamarind to get tamarind water. Discard the residue and keep it aside.
2. Wash and cut the brinjals (crosswise from one side) so that they are open on the top but not fully cut into pieces.
3. Dry roast coriander seed, Cumin seed, Poppy seed, Red Chilly, Peanuts, sesame seed, grated coconut, Fenugreek seed together on medium flame.
4. Roast onion with little oil till it becomes soft and golden brown.
5. Grind together onion, roasted spices, ginger, garlic, turmeric powder, chilly powder and jaggery in to a fine paste by adding tamarind water.
6. Stuff the brinjal with the ground spices and keep the remaining ground spices aside.
7. Heat oil in a kadai, add curry leaves and the stuffed brinjals.
8. Fry for 10 minutes and then add the reserved ground spices and mix well.
9. Cover and cook it on low flame for 5 minutes.
10. Add little water and cook till the brinjals are completely cooked and oil comes to the surface.

Vegetable Kuruma Using Cashew nut

Ingredients:
1 Carrot cut it into small pieces
8 Beans cut it into small pieces
1/2 cup Butter Beans
1/2 cup Peas
1/2 cup Cauliflower florets
1 Potato cut it into small pieces
1 Onion, finely chopped
3-4 Green chilly
2 tsp Cashew nuts
4 tsp Grated coconut
1 tsp Poppy seed
4 Garlic cloves
A small piece of ginger
2 cloves
1 Cinnamon
1 Cardamom
1 tsp Oil
Few Curry leaves
1 tsp finely chopped coriander leaves
Water
Salt

Preparation:
1. Grind coconut, green chilly, poppy seed, cashew nut, ginger, garlic to a fine paste by adding little water.
2. Heat oil in a pressure cooker, add cloves, cinnamon, cardamom and saute for a minute.
3. Add onion, curry leaves and saute till the onion becomes golden brown.
4. Add the vegetables, salt and saute for a minute.
5. Add the ground paste and mix well.
6. Saute for 2-3 minutes.
7. Add water to the above mixture and mix well.
8. Cover and pressure cook for 3-4 whistles.
9. Garnish with chopped coriander leaves and serve hot with rotis.

Kadai Paneer

Ingredients:
200g Paneer
1 Capsicum, diced
1 Onion, diced
1 Tomato, De seeded and diced
2 Onions
2 Tomatoes
1 tsp Ginger Garlic paste
2-3 tsp Chilly Powder
½ tsp Garam Masala
¼ tsp Turmeric powder
1 tsp Kasturi Methi
3 tsp Oil
Salt

Preparation:
1. Cut Paneer into small cubes.
2. Heat oil in the kadai/ pan .Fry the paneer pieces on medium heat till they turn slightly golden brown.
3. Take 1 cup of hot water, add a pinch of salt and turmeric powder to it and soak the paneer cubes in it for 5-7 min’s.
4. Then remove the pieces, drain them on a tissue paper and keep it aside.
5. In the same kadai saute capsicum, onion and tomato separately for 2-3 minutes. Keep it aside. 6. Blanch onion and tomatoes separately and make puree.
7. Heat oil in a kadai or vessel and add the onion paste and fry it well till oil separates.
8. Add ginger Garlic Paste and saute for a minute.
9. Add turmeric powder, chilly powder and salt and mix well
10. Add tomato puree and saute for 3 minutes.
11. Add kasturi methi, fried onion, capsicum, tomato and mix well.
12. Add Garam masala and saute for a minute.
13. Finally add Panner and cook for 5 minutes.
14. Serve hot with Naan /roti /Chappati.

Mushroom Masala

Ingredients:
1 packet mushroom
1 Onion, finely chopped.
2 tomatoes
1 tsp Ginger Garlic Paste
1/2 tsp cumin seed
1-2 tsp Chilly powder
1/2 tsp Garam Masala
1-2 tsp oil
2 tsp Fresh Cream
Coriander leaves
Salt

Preparation:
1. Fry onion and make a paste.
2. Wash mushroom and slice them.
3. Make a paste of tomatoes and keep aside.
4. Heat oil in a pan, add cumin seed and allow it to splutter.
5. Add Onion paste, ginger garlic paste and saute for a minute.
6. Then add Tomato paste and cook for 2-3 minutes.
7. Add chilly powder, garam masala powder and mix well.
8. Finally add mushrooms and salt and mix well.
9. Cover and cook on a low flame till mushrooms are done.
10. Add Fresh cream, mix well and cook for few minutes.
11. Garnish with coriander leaves and serve hot with chappati /naan /roti.

Note:
No need to add water while cooking .Mushroom leaves a good amount of water when they are cooked.

Paneer Butter Masala

Ingredients:
250 g paneer
2 Onions
3 Tomatoes
½ tsp Kasthuri methi
½ tsp Garam masala
½ tsp Turmeric Powder
2 tsp Butter
2 tsp Fresh Cream
2 tsp Chilly Powder
Salt
Oil

Preparation:
1. Blanch onion and tomatoes separately and make puree.
2. Cut Paneer into small cubes.
3. Heat oil in a pan. Fry the paneer pieces on medium heat till they turn slightly golden brown.
4. Take 1 cup of hot water, add a pinch of salt and turmeric powder to it and soak the paneer cubes in it for 5-7 mins.
5. Then remove the pieces, drain them on a tissue paper and keep it aside.
6. Heat 2 tbsp of butter in a pan, add the onion paste and saute till they become golden brown.
7. Add ginger-garlic paste and saute for a minute
8. Add tomato puree, chilly powder, turmeric powder, garam masala, kasthuri methi, salt and simmer it for 5 Min's.
9. Add the Paneer cubes cook for 3-4 Min's.
10. Finally add fresh cream and serve hot with chapattis/rotis.

Moong Dal Curry

Ingredients:
1/2 cup Moong Dal
1 small Onion, finely chopped
2 Green Chilly, finely chopped
1/2 tsp Mustard
1/2 tsp Urud Dal
1/2 tsp Cumin seed
1/4 tsp Turmeric powder
1 tbsp Oil
Pinch of Asafoetida
Few Curry Leaves

Preparation:
1. Pressure cook moong dal for 2 whistles.
3. Mash moong dal and add a cup of water, salt, asafoetida and mix well.
4. Heat oil in a kadai, add urud dal, mustard and cumin seed.
5. Once they start splutter add Curry leaves, green chilly and onion.
6. Saute till the onion becomes golden brown.
7. Finally add mong dal mixture and cook for 5-7 minutes.
8. Serve hot with rice/ roti.

Palak Paneer

Ingredients:
200g Paneer
2 bunches palak(spinach), washed and chopped
1 Onion, finely chopped
2 Garlic clove,finely Chopped
1/2 tsp Cumin seeds
2-3 green chillies

2-3 tsp fresh cream
Small piece Ginger
Salt
Oil

Preparation:
1. In a pan add cumin seeds, green chilly, garlic ,ginger , chopped palak,salt and 1 cup of water and cook for 5-7 min. 2.Cool & grind them coarsely to Paste.
3. Cut paneer into small cubes.
4. Heat oil in a pan. Fry the paneer pieces on medium heat till they turn slightly brown.
5. Soak the fried panner in water for 2 min and remove it.So that the panner will be soft.
6. In the same pan heat the oil, fry onions till translucent.
7. Add the Spinach Paste & cook for 5 minutes.
8. Add the Paneer cubes cook for 2 min.

9. Finally add fresh cream and serve hot with chapatis