Shahi Kofta Curry

Ingredients

Potatoes

Onions

Tomatoes

G3 paste (Ginger,Garlic, Green chilly)

White paste (Kaju-Magagtari)

Fresh cream

Oil

Cumin seeds

Garam masala

Kadai masala

Fresh coriander leaves

Corn flour

Salt

Routine masalas (red chilly powder, coriander powder, turmeric powder)

Method

1. Boil potatoes and mash it.

2. Mix together with salt, red chilli powder, garam masala, corn flour and chooped coriander leaves.

3. Make into balls and deep fry until golden brown in color.

4. Heat oil in pan and add onions and tomatoes (diced). Saute them till soften. Cool it and grind to make a brown paste.

5. Heat oil in a kadai and add cumin seeds, Once it starts spluttering, add G3 paste and saute for 2 mins.

6. Add brown paste, white paste with kadai masala, salt, routine masalas and lil water. Cook till oil separtes from sides and gravy becomes thick.

7. Transfer gravy in serving bowl and put koftas gently into it. Garnish with fresh cream and serve.

Punjabi Samosa

Ingredients

For covering

-------------

Maida (I've replaced it wit wheat flour)

Ajwain

Salt

For stuffing

------------

Boiled n chopped potatoes

Boiled green peas

Oil

Cumin seeds

Green chillies (chopped)

Red chilli powder

Amchur powder

Garam masala

Salt

Coriander leaves (chopped)

Method

1. Mix flour, ajwain, salt and oil in a bowl. Add water and knead a stiff dough.

2. Heat oil in pan, add cumin seeds and let them splutter. Add chopped green chillies and chopped onions.

3. Add red chilly powder, amchur powder and garam masala and saute for a while.

4. Add boiled potatoes and green peas with salt to taste.

5. Add coriander leaves and mix well. Set the mixture aside to cool.

6. Apply a little flour and roll dough piece (roti size). Cut into half, apply water on the edges.

7. Shape each half into a cone, put stuffing in it and seal the edges.

8. Heat oil in kadai and deep-fry samosas on medium gas till crisp and golden brown.

9. Serve hot with tomato chutney.

Paneer Bhurji

I'm sure to try tis dish after knowin cut-to-cut recipe from d original chef... ;)

It looks so yummy!!!

Super duper like...

Paneer Lababdar

Ingredients

Paneer (diced)

Oil

Onions

Kadai masala

Tomatoes

Kasoori Methi

Fresh Cream

Salt

Ginger-Garlic-Green chillies paste

Fresh cream

Method

1. Heat oil in kadai and add onions and tomatoes with salt, turmeric powder.

2. Cook till it softens.

3. Grind in mixture to make smooth brown paste.

4. Sprinkle salt and chat masala over diced paneer and grill them on tava.

5. Heat oil in a pan and add cumin seeds and cook till they splutter.

6. Add ginger-garlic-green chillies paste and saute it for a while.

7. Add brown paste + kaju-magajtari paste and cook for few mins.

8. Add salt, kadai masala and kasoori methi.

9. Add Paneer pieces and cook for 5 minutes.

10. Remove from gas, pour the cream over it and mix well.

11. Garnish with fresh green coriander leaves and serve with paratha.

Mini Dosa Chaat

Ingredients

Ragda

-----

Kabuli chana

Ginger-Garlic paste

Onion (chopped)

Tomatoes (chopped)

Chhole masala

Red chilly powder

Lemon juice

Coriander leaves

Salt

Oil

Cumin seeds

Shell

-----

Rice

Urad dal

Salt

Oil

Stuffing

--------

Boiled potatoes

Onion (chopped)

Green peas

Mustard seeds

Turmeric powder

Green chilies (chopped)

Oil

Salt

Method

Ragda

-----

1. Soak chickpeas overnight and then pressure cook with salt.

2. Heat oil in kadai and add cumin seeds. When it splutters, add the chopped onions, ginger paste & garlic paste & saute for few mins.

3. Add the chopped tomatoes with all spices, mix well and cook for some more time.

4. Add boiled kabuli chana, lemon juice & add water for all ingredients to get soaked.

5. Garnish it with chopped coriander leaves.

Shell

-----

1. Soak rice and urad dal for 5-6 hrs separately.

2. Grind both together and make very smooth batter.

3. Add salt and enough water to make into a dropping consistency.

4. Heat pan with little ghee or oil.

5. Spread small amount of mix on pan in circular motion (half a size of regular dosa).

6. Cook on both the sides.

Stuffing

--------

1. Heat oil. Add mustard seeds, green peas, onions and spices.

2. Saute for few mins till onions are golden brown.

3. Add finely diced potatoes and mix. Cook for 2 mins.

4. Add filling inside Dosa and roll. Serve hot with Ragda and Garlic chutney.