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Spiced Minced Meat & Peas Curry (Keema Ghugni)

INGREDIENTS: Yellow Peas 1 cup soaked overnight Minced Mutton 250 grams Onions 2 finely chopped Tomatoes 2 pureed Ginger-Garlic Paste 1 tbsp Cumin Seeds 1 tsp Bay Leaf 1 Turmeric Powder 1/2 tsp Red Chili Powder 1 tsp Coriander Powder 1 tsp Garam Masala Powder 1/2 tsp Salt to taste Sugar 1/2 tsp Mustard Oil 2 tbsp Coriander leaves chopped (for garnish) METHOD: Serving Size: 5-6 Pressure cook the yellow peas with salt, turmeric powder, and water for 2-3 whistles. The peas should be soft but not mushy. Set aside. Heat mustard oil in a pan. Add cumin seeds and bay leaf. Add chopped onions and saute until golden brown. Add ginger-garlic paste, tomato puree, the dry spice powders, and sugar. Cook until the oil separates. Add the minced mutton and salt and cook until it browns and releases fat. Add a cup of water and cook the keema until it is completely cooked. (You can pressure cook the keema to speed up the process.) Once the keema is tender, add the boiled peas and simmer for 5-6 minutes....
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Spinach and Cheese Omelette

  INGREDIENTS: Eggs 2-3 Spinach 1/2 cup Cheese 1/4 cup grated (cheddar, mozzarella) Onion 1 large, thinly sliced Green Chili 1-2 finely chopped Salt to taste Black Pepper Powder to taste Butter 1/2 tsp Oil 1 tsp METHOD: Serving size: 1 Crack the eggs into a bowl and add salt and pepper to taste. Whisk until frothy. Heat butter and oil in a pan over medium heat. Add onions and green chilis and saute for a minute. Add spinach and cook until just wilted. Pour the egg mixture over the sauteed spinach. Let it cook for a few seconds. Sprinkle grated cheese evenly on top. Cover the pan and cook until the eggs are set and the cheese has melted, then remove the cover.  Gently fold the omelette in half and slide it onto a plate.  Serve hot, paired with buttered toast and a light salad.
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Cottage Cheese (Paneer) Cutlet

INGREDIENTS:   Cottage Cheese, grated 2 cups  Potatoes, boiled and mashed, 1 cup  Onions 1 large, thinly sliced Ginger, grated 1 tsp Green Chilis 1-2 finely chopped Carrot, grated 1/4 cup Sweet Corn Kernels 3-4 tbsp Red Chili Powder 1/2 tsp Garam Masala Powder 1/2 tsp Coriander Leaves chopped 2 tbsp Chickpea Flour 3-4 tbsp roasted Breadcrumbs for coating All-Purpose Flour/Corn Flour Slurry Salt to taste Oil for deep frying METHOD Serving Size: 5-6 Heat 1 tbsp of oil in a pan and add the sliced onions. Sauté on medium heat until golden and caramelized. Add grated ginger and green chilis and saute for a minute. Add the boiled potatoes, red chili powder, garam masala powder, and salt. Cook for 3-4 minutes or until the potato is well-coated with the masala.  Add grated carrot and sweet corn kernels and mix well.  In a mixing bowl, combine the grated paneer, potato masala, chopped coriander leaves, and roasted chickpea flour. Shape the mixture into round or oval shap...
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Yogurt Patties (Dahi ke Kabab)

  INGREDIENTS: Hung Curd 1 cup Cottage cheese, 1/2 cup grated Potato, 1 boiled and mashed Carrot 1-2 tbsp grated Onion 1 large, finely chopped Cashews 2-3 tbsp chopped and lightly toasted  Chickpea Flour 2-3 tbsp roasted Ginger 1 tsp grated Green Chili 2-3 finely chopped Coriander Leaves 2 tbsp chopped Black Pepper Powder 1/4 tsp Salt to taste Breadcrumbs for coating Oil for shallow frying METHOD: Serving Size: 5-6 Transfer the curd into a muslin-lined strainer and set it aside to allow the whey to separate.  Refrigerate to prevent the yogurt from turning sour.   Saute the onions till they are golden and caramelized. In a mixing bowl, combine hung curd and roasted gram flour. Lightly whisk till smooth and creamy. Add the remaining ingredients except the breadcrumbs and mix well.  Lightly grease your hands and form the mixture into patties. Refrigerate for 1 hour. Take out the patties from the fridge and dredge them in breadcrumbs. Fry them in hot oil, turni...
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Cottage Cheese (Paneer) Cigar Rolls

  INGREDIENTS; Cottage Cheese 300 grams, grated Capsicum 3-4 tbsp finely chopped Carrots 1 small, grated Sweet Corn 3-4 tbsp Onion 1 small, finely chopped Green Chili 1-2 finely chopped Ginger 1/2 tsp grated Coriander Leaves 2 tbsp chopped Red Chili Powder 1/2 tsp Salt as required Black Pepper powder 1/4 tsp Spring Roll Sheets 10-12 All-Purpose Flour 2 tbsp Water 3 tbsp Oil for deep frying METHOD: Serving Size: 5-6 Make a slurry by mixing flour with water. Heat 1 tsp of oil in a pan. Add onions, capsicum, grated ginger, and green chilis. Saute until the onions are caramelized. Turn off the heat and add the grated paneer, boiled sweet corn, grated carrots, coriander leaves, salt, and black pepper powder.  Let the mixture cool. Place a spring roll sheet on a flat surface. Put 1-2 tbsp of the paneer filling at one end. Fold   in the sides and roll firmly into a cigar-like shape. Seal the edges with the flour slurry. Deep fry in hot oil until golden and crisp. Drain on a pape...
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Chicken Curry In Coconut Milk

  INGREDIENTS: Chicken Breasts or Thighs 500 grams Onion, 1 sliced thinly Garlic 5-6 cloves minced Tomatoes 1 large chopped Green Chilis 1-2 chopped Ginger Paste 1 tsp Coriander Powder 1 tbsp Red Chili Powder 1 tsp Salt to taste Sugar 1 tbsp Coconut Milk 2 cups Oil 3 tbsp METHOD: Serving size: 4-5 Heat oil in a pan. Add onions and garlic and sauté until golden. Add ginger paste, green chilis, tomatoes, coriander powder, and red chili powder. Cook until the tomatoes turn soft and the oil starts to separate. Add chicken pieces, salt, and mix well.  Cook for 5–6 minutes until the chicken starts to brown slightly. Add a splash of water, cover, and simmer over medium heat until the chicken is cooked through. Stir in the coconut milk and sugar and simmer over low heat for 3-5 minutes.  Garnish with chopped coriander leaves and serve along with either steamed rice or ghee rice, cucumber raita or pachadi, and fried papad.
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Mashed Potato Croquettes (Aloo Chop)

  INGREDIENTS: Potatoes, 5 medium boiled, peeled, and mashed Onion 1 finely chopped Ginger-Green Chili paste 1 tsp Red Chili Powder 1 tsp Turmeric Powder 1/4 tsp Garam Masala Powder 1 tsp  Roasted Cumin Powder 1/2 tsp Peanuts 2 tbsp roasted and coarsely ground  Salt to taste  Coriander Leaves chopped 2 tbsp Gram Flour (Besan) 1/2 cup Rice Flour 1 tbsp Baking Soda, a pinch (optional) Water to make batter Oil for deep frying METHOD: Serving size: 6-7 Heat 1 tbsp of oil in a pan and add chopped onions. Saute until golden. Add ginger-green chili paste, turmeric powder, 1/2 tsp red chili powder, roasted cumin powder, garam masala powder, and salt. Cook for 30 seconds. Add mashed potatoes, roasted peanuts, and chopped coriander leaves. Stir to combine. Let the mixture cool, then shape into small round patties. To make the batter, mix besan, rice flour, 1/2 tsp red chili powder, salt, and baking soda in a bowl. Add water gradually to create a smooth, thick, yet pourable bat...
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