MATTAR MUSHROOM

INGREDIENTS:

200 gms Mushroom

3 nos Onion

1 no Tomato

1/2 cup Cashew Nuts

1 cup Peas

3 nos Whole Green Cardamom

1 nos Cinnamon Stick

1 tsp Coriander powder

1 tsp Garam masala

1 tsp Chilly powder

2 tbsp Oil

Pinch of Sugar

Salt to taste 

For garnish Chopped Coriander 

PREPARATION:

1. Heat oil in a kadai. Add green cardamom, cinnamon stick and onions and sauté until light golden brown. Add ginger paste and garlic paste and sauté for half a minute. Add tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt and sauté till oil leaves the masala. Add cashewnut paste dissolved in one cup of water, stir well. 

2. Add a cup of water, bring the mixture to a boil and then add green peas and mushrooms. Cook on high heat for seven to eight minutes or till the green peas are fully cooked. 

3. Cook on low heat for five minutes. Serve hot.

PAV BHAJI

INGREDIENTS:

8 Pavs (Soft Buns) 

Butter to Shallow fry

For Bhaji:

1 Capsicum chopped fine

2 Onions chopped fine

2 Tomatoes chopped fine

2 1/2 cups Chopped mixed vegetables (beans, carrots, cauliflower, potato and bottle gourds) 1/2 cup shelled peas

2 tbsp Butter

2 tsp Pavbhaji masala

1 1/2 tsp Chilli powder

1/4 tsp Turmeric powder

1/2 tsp Sugar

Salt to taste

1 cup water (Preferably in which vegetables were boiled)

1/2 tsp Each ginger grated, garlic crushed

1/2 Lemon's juice

To Garnish:

1 tbsp Coriander chopped

1 Onion chopped

Small pieces of lemon

PREPARATION:

For Bhaji: 

1. Pressure cook mixed vegetables and peas till well done. Mash them coarsely after draining.

2. Heat butter in a pan. Add ginger-garlic, capsicum, onion, tomatoes. Fry for 2-3 minutes till very soft. Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes. Bring to boil. Simmer till gravy is thick, stirring and mashing pieces with masala, in between.

3. Add lemon juice, stir. Garnish with chopped coriander and a block of butter.

For Pavs:

1. Slit pavs horizontally leaving one edge attached. (To open like a book). Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

2. Serve hot with bhaji, a piece of lemon and chopped onion.

ONION RICE

INGREDIENTS:

1 cup rice
1 medium sized onion (sliced) 
1/2 cup green peas 
3 nos chopped green chillies 
little garlic 
1 tsp Mustard and cumin seeds for seasoning
For garnish chop coriander leaves and fried onions (barista)
salt to taste

PREPARATION:

1. Cook the rice separately and keep it aside. 

2. Heat oil in a pan and season with mustard and cumin seeds. Add sliced onions and chopped green chillies, fry until onion is light brown in color and add green peas. Pour little water and allow the mixture to boil till the mixture is dry. 

3.Add the boiled rice to the mixture and cook for 5 min. Then garnish with chopped coriander and barista.

GREEN PULAO

INGREDIENTS:

One bunch of fresh coriander leaves, finely chopped 
A handful of fresh mint leaves 
8 nos Green chillies 
1 tspn Ginger and garlic paste 
1 tsp Garam masala
Salt to taste 
2 nos Onion (chopped finely) 
4 tspns oil 
2 cups rice (cooked beforehand) 
water 
A handful green peas 
2 nos boiled potatoes (small pieces) - fried in oil

PREPARATIONS:

1.Grind coriander leaves, mint leaves, green chilies, together with a little water. Keep aside. 

2.Fry onions till golden brown, add garam masala and ginger and garlic paste. Fry till oil separates then add the ground ingredients with a little water. Let it cook till you get a nice aroma and it should thicken. Add salt to taste. Then you can add peas and the fried potatoes. 

3.Take rice which should be cooked well before and let it cool. Then you add rice to the masala and stir well till the masala has spread out on the rice. Cook for 5 mins and then witch off the flame 

4.Serve hot with any veg, non-veg dish or as it is with some pickles.

SHAHI PANEER

(SERVING 3 TO 4 PEOPLE)
INGREDIENTS:

250 gms paneer 
3 tbsp ghee or butter 
1 onion chopped into strips 
1 tbsp piece ginger chopped fine 
1 green chillies chopped fine 
4 tomatoes chopped fine 
2 cardamoms crushed 
1/4 cup beaten curd 
1/2 tsp. red chilli powder 
1/2 tsp. garam masala 
salt to taste 
1/2 cup milk 
2 tbsp tomato sauce 
For garnish 2 tbsp grated paneer and 1 tbsp chopped coriander

PREPARATION:

1. Cut the paneer in desired size.

2. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixer till smooth. 

3. Heat remaining ghee, add gravy and other ingredients except milk and paneer. Let it simmer till it becomes a thick gravy. 

4. Just before serving, heat gravy, add milk and paneer and boil for 4-5 minutes. 

5. Garnish with chopped coriander and grated paneer. 

PALAK PANEER

INGREDIENTS:

500 gms Spinach 

5 nos Onions

2-3 flakes Garlic 

6-7 tbsps Cooking oil 

1 tbsp Cummin seeds 

200 gms Paneer 

Salt to taste 

1 tsp Garam Masala

1/4 tsp Jeera Powder

1/2 tsp Chilli Powder

PREPARATIONS:

1. Blanch the spinach in water. Drain the water and then make puree of the spinach leaves. 

2. Cut 4 of the onions finely and saute them till transparent. Grind the other onion and the garlic flakes to a fine paste. Add this paste to the sauted onions. Also add the spinach puree and the spice powders. Add some water if necessary. Let boil for a minute or two. 

3. Cut the paneer to cubes of desired size (preferably not too small). Fry this in oil till golden brown. Add this paneer to the prepared palak. 

4. Serve hot with rice or rotis.