The Tree of Life

Ingredients

1. 1 big cauliflower 

2. Oil (for deep frying)

For Marinating the cauliflower

1. 2 tbsp ginger-garlic paste

2. 1/4 tsp black pepper powder

3. 1/4 tsp turmeric powder

4. 1/2 red chili powder

5. Salt

For the Gravy

1.   4 medium tomatoes (blanched,peeled and pureed)

2.   2 small onions (pureed)

3.   Achaari Masala (a pinch of fennel seeds, fenugreek seeds and black seeds/kalonji roasted and powdered)

4.   1 1/2 cashew nut paste

5.   1/2 cup fresh cream

6.   20-30 g butter

7.   1/2 tsp ginger-garlic paste

8.   2 tsp coriander powder

9.   1/4 tsp black pepper powder

10. 1/2 tsp red chili powder

11. 1/2 tsp garam masala

12. Pinch of sugar

13. 2 drops gulab jal 

14. Fresh coriander leaves (for garnishing)

15. 2 tsp cornflour (add 2-3 tbsp water in it to make a paste)

16. Salt to taste

17. Oil

Method

1. Cut the cauliflower vertically along the centre and then cut out a thin slice. The slice will look like a tree.

2. Using all the ingredients mentioned for marinating, marinate the cauliflower for about 15-20 mins.

3. Heat oil in kadhai and deep fry the cauliflower on low flame until cooked.

4. Take it out on an absorbent paper.

For the Gravy

1. Heat oil in a pan. Add ginger-garlic paste and onion paste and saute until the onion paste is cooked.

2. Add salt, coriander powder, red chili powder, black pepper powder and achari masala. 

3. Now. add the tomato puree and cook it till the masala leaves the sidesof the pan.

4. Once the masala is cooked, add around 1 1/2 cups of water and the cornflour paste. 

5. Add butter, cream,sugar,cashew nut paste and gulabjal. Cook with the lid on for 5-10 mins. 

6. Finish with garam masala and switch of the flame.

Assembling 

1. Pour the gravy in a serving plate and place the cooked cauliflower on top of it.

2. Garnish with fresh cream and coriander leaves.

3. Serve hot.

ENJOY!!

Shahi Paneer

Serves : 4

Ingredients

1.   4-5 tbsp onion paste

2.   4 medium tomatoes (blanched,peeled and pureed)

3.   2 tsp ginger-garlic paste

4.   2 tsp cornflour (dissolved in 2-3 tsp water)

5.   1/2 tsp black pepper powder

6.   1/2 tsp red chili powder

7.   20-30 grams butter

8.   2 tsp coconut powder

9.   1/2 cup fresh cream

10. 1/4 tsp garam masala

11. 1/2 tsp sugar

12. 1./2 tsp dried fenugreek leaves (kasoori methi) 

13. Salt to taste

14. Oil

15. 200 grams cottage cheese (cut into triangles)

Method

1. Heat oil in pan.

2. Add the ginger-garlic paste and saute for 2 mins. After that add the onion paste and saute until it turns light golden.

3. Now, add the tomato puree and cook until the raw smell of tomatoes is gone. 

4. Once the tomato puree is cooked, add around 2 cups of water and cornflour mixture. 

5. Add salt.pepper powder,red chili powder,coconut powder,butter and sugar. Cook the gravy for around       

    10 mins with the lid on.

6. Add fresh cream to the gravy and stir. Now, add the cottage cheese and mix carefully.

7. In the end, sprinkle garam masala and crushed fenugreek leaves.

8. Garnish with some fresh cream and serve.

ENJOY!! 

Shahi Chaap

Serves : 3

Ingredients

For the Marinate

1. 4-5 soybean chaaps

2. 2 tbsp oil

3. 1/2 tsp black pepper powder

4. 1/2 tsp red chili powder 

5. Salt to taste

6. 1/2 tsp dry mango powder (amchoor)

For the Gravy

1.   1 big tomato (grated)

2.   2 medium sized onions (grated)

3.   2 tbsp oil

4.   2 tsp ginger-garlic paste

5.   1 tsp black pepper powder

6.   1 1/2 tsp red chili powder

7.   2 tsp coriander powder

8.   Salt to taste

9.   1 tsp lemon juice

10. 1 tsp garam masala

11. 20-30 g butter

12. 70-80 ml cream

13. 1 tsp sugar

Method  

1. Take oil in a bowl and mix salt,pepper powder,red chili powder and dry mango powder in it. Marinate the chaaps in it for about 15-20 mins.

2. Cook the marinated chaaps in an oven at 250 C for 20 mins or until lightly golden.

3. Heat oil in pan, add the ginger-garlic paste and grated onions and saute until the onions are golden. Add sat,coriander powder,pepper powder,sugar and red chili powder.

4. Add the grated tomatoes and cook until it leaves the sides of the pan.

5. Once it is cooked, add some water and simmer. Add butter, cream and lemon juice and mix.

6. Add the cooked chaaps and simmer with the lid on for 15-20 mins. 

7. Finish with garam masala and fresh cream. Serve hot.

ENJOY!!

Butter Paneer Masala

Ingredients

1.   2 chopped onions + 2 sliced onions

2.   2 tomatoes (grated)

3.   1/4 capsicum (cut into thin slices)

4.   200 g cottage cheese (cut into cubes) + 20-30 g cottage cheese (crumbled)

5.   2 green chilies (chopped)

6.   1 tsp coriander seeds

7.   1 tsp black peppercorns

8.   2 tsp coriander powder

9.   1 tsp red chili powder

10. 1 tsp degi mirch powder

11. 1-2 bay leaves

12. A small piece of cinnamon

13. 2 whole cardamoms

14. 2 tsp ginger-garlic paste

15. 1/2 tsp garam masala

16. 1/2 tsp black pepper powder

17. 30 g butter

18. Fresh coriander (for garnishing)

19. Salt to taste

20. Oil

Method

1.Heat oil in a heavy bottom pan. Add bay leaves,cardamoms,cinnamon and ginger-garlic paste. Saute for 2 mins.

2. Add onions,green chili and capsicum. Saute until onions are translucent. 

3. Add coriander seeds,peppercorns,red chili powder,degi mirch powder,coriander powder,black pepper powder and salt. 

4. Add the grated tomatoes and cook the masala until it leaves the sides of the pan. 

5. Once the masala is cooked,add crumbled cottage cheese and butter. Add some water if needed. Cook with the lid on for about 5 mins.

6. Add the cottage cheese cubes and mix with gentle hands making sure that the pieces of cottage cheese don't break.

7. Finish with garam masala and fresh coriander.

ENJOY!!

Sham Savera

Ingredients

For the koftas

1. 1 kg spinach leaves (blanched and chopped)

2. 8-10 tbsp gram flour (besan)

3. 200 g cottage cheese 

4. 1/2 tsp Red chili powder

5. 1/2 tsp Black pepper powder

6. Salt to taste.

7. Oil

For the gravy

1.  2 onions (cut into cubes)

2.  4-5 tomatoes (cut into cubes)

3.  2 tsp ginger-garlic paste

4.  30 g butter

5.  100 ml fresh cream.

6.  1 1/2 tsp red chili powder

7.  1 tsp black pepper powder

8.  2 tsp coriander powder

9.  1 tsp garam masala

10. Salt to taste

Method

1. Heat 2 tbsp oil in a pan. Add the blanched spinach gram flour,red chili powder,black pepper powder and salt. Saute until the gram flour is cooked. Switch of the flame and cool it

2. Crumble the paneer in a bowl. Add the spices of your choice and salt. 

3. Make a flat circle from the spinach mixture and place some paneer on it. Now roll it in such a way that it forms a ball and the panner filing comes in between.

4. Deep fry the koftas until golden. Take them out on an absorbent paper.

For the Gravy

1. Heat oil in a pan. Add the ginger-garlic paste,onions and tomatoes. Saute until slightly cooked. Switch of the flame and cool the mixture. 

2. Once cooled blend the mixture with a blender to make a smooth paste (add water if required). Pour the gravy back into the pan and bring to boil. Add all the spices, butter and fresh cream. 

3, Add the koftas and serve.

ENJOY!!

Mirchi Ka Salan

Ingedients

1.   8-10 jalapenos 

2.   1/2 tsp mustard seeds (sarson)

3.   1/2 tsp fenugreek seeds

4.   1/2 tsp fennel seeds (saunf)

5.   1/2 tsp cumin seeds (jeera)

6.   1/2 tsp black seeds (kalonji)

7.   50 g peanuts

8.   50 g grated coconut

9.   10 g sesame seeds (til)

10. 2 medium onions (sliced)

11. 2-3 curry leaves

12. 1 tsp ginger-garlic paste

13. 4 tsp green chili paste

14. 1/2 tsp red chili powder

15. 1/2 tsp black pepper powder

16. 2 tsp coriander powder

17. Salt to taste

18 Oil

Pre Preparation

1. Blend grated coconut,peanuts and sesame seeds with water to make a paste.

2. Make a slit on the jalapenos and shallow fry them for about 10-15 mins.

3. Shallow fry the onions until golden brown and take out on an absorbent paper.

Method

1. Heat oil in a pan. Add all the five seeds (fenugreek,fennel,black,cumin and mustard), when the seeds splutter add ginger garlic paste and curry leaves,saute for 2 mins.

2. Add the sauteed onions, chili paste,red chili powder, black pepper powder, and salt.

3. Add the peanut paste and mix well. Cook the paste until it leaves the sides of the pan.

4. Once the masala gets cooked add the shallow fried jalapenos and 2 cups water. Cover with a lid and cook for 10-15 mins.

Serve hot

ENJOY!!

Daal Makhni

Ingredients

1. 1 cup whole black gram (soaked overnight)

2. 1/2 cup kidney beans (rajma) (soaked overnight)

3. 2 tbsp pure ghee

4. 1/2 tsp cumin seeds.

5. 2 tsp ginger-garlic paste

6. Half cup tomato puree

7. 1 tsp red chili powder

8. 1 tsp black pepper powder.

9. 1/2 tsp garam masala

10. 40 g butter

11. 150 ml fresh cream

12. 1 tsp dried fenugreek leaves (kasuri methi)

13. Salt to taste

Method

1. Pressure cook the daal and rajma on low flame for about 25-30 mins.

2. Heat ghee in pan. Add the cumin seeds, when they start to splutter, add ginger-garlic paste and saute for 2 mins.

3. Add the tomato puree and cook till the raw smell is gone. Add all the spices and salt. Add the cooked daal.

4. Stir on low flame, add butter and stir continuously. Add the fresh cream and fenugreek leaves.

5. Cook on low flame for 10-15 mins, finish with garam masala. 

ENJOY!!

Sarson Ka Saag

Ingredients

1. 1/2 kg Mustard leaves ( sarson ke patte)

2. 1/2 kg Spinach leaves (palak)

3. 2 green chilies (chopped)

4. 1 onion

5. 2 tomatoes. (grated)

6. 2 tsp ginger-garlic paste

7. 1 1/2 tsp red chili powder

8. 3 tsp ghee

9. 1 tsp cream

10. White butter (for garnishing)

11. Salt to taste

12. 2 tsp cornflour

Method

1. Pressure cook mustard leaves and spinach for 20 mins. Blend them using a blender adding cornflour in between.

2. Heat ghee in a pan. Add ginger-garlic paste and onions. Saute till onions are translucent. Add the grated tomatoes,salt,chopped green chilies and  red chili powder.

3. Add the saag, simmer for 10-15 mins. Garnish with cream and white butter.

ENJOY!! 

Sambhar

Ingredients

1. 1 cup arhar daal 

2. Mix vegetables( onion, potatoes, carrot,beans,capsicum)

3. 1 tsp Mustard seeds

4. 1 tsp Fenugreek seeds 

5. 2 dried red chilies

6. 1 1/2 tsp Tamarind .paste

7. 2 tsp sambhar powder

8. 1 tsp red chili powder

9. 1/2 tsp black pepper powder

10. 8-10 curry leaves

11. Salt to taste

12. 2 tsp Oil

Method 

1. Pressure cook daal and vegetables together.

2. Heat oil in a pan, add fenugreek seeds and mustard seeds. When they begin to splutter add the curry leaves, tamarind paste,dried chilies and all the spices.

3. Add the cooked daal mixture. Simmer for 10 mins.

 Serve hot

ENJOY!!