Paneer Makhni

250 gm cottage cheese
1/2 cup tomato puree
1 tbsp ginger grated
2 green chilli finely chopped
1/2 tsp cumin seeds
2 bay leaves

Paneer masala or garama masala
1 stick cinnamon
4 cloves
4 green cardmoms
1 pinch of mache powder
Salt to taste
1 tbsp red chilli powder
1 tbsp garam masala powder
3/4 tbsp corriander powder
2 tbsp chopped corriander leaves
50 ml fresh cream
1 tbsp suger
4 tbsp butter

Vegetable Pulao

2 cup Basmati Rice
1 cup Beans
1/2 cup carrot
10 number Cashewnut optional
1/4 bunch Cilantro/Coriander leaves
3 tsp curd
1/4 piece Fresh ginger
to taste Garam Masala (Cloves, Cinnamon, Bay leaves, Elaichi)
1 tsp Garlic paste
4 number Green Chillies
1/2 cup Green Peas
1/2 bunch Mint
20 ml oil
1 number Onion
1 number potato
to taste Salt

1. Saute the garam masala in ghee for about 3 minutes & let it cool.
2. Grind ingredients as shown and cook
3. put the rice soaked for 20 min in rice cooker.
4. In a heavy bottomed pan, add ghee & saute the onion for few minutes.
5. Add the vegetables one by one & salt & allow them to cook until they are soft adding little amount of water .
6. When the vegetables are cooked ,add the herbs & stir fry till the raw smell leaves.
7. Add the masala & the vegetables to the rice and mix.
8. swich on the rice cooker and write a love letter ,in the mean time pulao is ready
9. Garnish with roasted cahewnuts & mint leaves.

Gram Flour Pancake

* 1 cup gram flour
* 1/2 cup water
* 1 onion
* 4 chili
* 1/4 teaspoon salt
* 2 T oil

Make gram flour paste by mixing water.
Cut onion and chilli in small pieces.
Mix onion and chilli to paste.
Add salt for taste.
Sprinkle oil in frying pan
Spread flour paste in pan.
Cook well on both side.
Eat right away.

Noodle Chat

You will need
Noodles
Vegetables
Onions
Tomatoes
Coriander Chutney
Chat Masala
Soy sauce
Tomato sauce
Salt

Break noodles.
Cook in microwave for one-to-two minutes.
Add vegetables and sauce.
Mix well.
Add noodles.
Add chopped tomatoes for garnishing.

Cilantro and Mint Chutney

Tamarind

It is the fruit of tamarind tree. The ripe brown pods are cleaned and the brittle brown skin and hard seeds are removed. The deseeded tamarind is stored with salt.

How to make tamarind pulp? Break up the tamarind and pulling it apart into marble-sized pieces. In a bowl, cover with 1 cup boiling water and leave to soak for at least 2 hours or overnight. Strain the liquid through a medium-mesh sieve into a large saucepan, pressing down hard on the solids. Discard the solids. The pulp is now ready for use in the recipe. The tamarind pulp is sour and dark brown in color. Tamarind is used in many vegetables, pulses, snacks, sauces and to make Tamarind chutney.