Kantola Fry : Momordica dioica

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Began Bhaja : Shallow fried marinated slices of Aubergines.


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Tawa Fry Paneer : Punjabi Dhaba Style (Griddle Fried Paneer)

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Spicy Roasted Groundnut Curry

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Ennai Urulai Kizhangu Varuval (Potato Fry Chettinad Style)

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Tikka Reshmi

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Missi Roti

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Methi ki Mathri

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Veg Omelette

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Veg Omelette : Tomato Besan Chila
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Launji : Tangy, Spicy and Sweet Chutney using Raw Mangoes Launji

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Methi Na Thepla

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Rajma Chawal (Kidney Beans in Tomato based Gravy served with White Rice)

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Super Quick Cheese Toast

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Kadhi – Chickpea flour based thick Gravy

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Tomato-Onion Pulao

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Gobhi Masala

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Crispy Kothey

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Stuffed Capsicum (Bell Peppers)

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Baigan Bharta – Roasted Egg plant fried with tomatoes and green peas

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Paneer Bhurji

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Paneer Makhani

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Tomato based red gravy having a luscious texture created with cream, butter and cashew nuts.???????????????????????????????
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Besan wali Shimla Mirch

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Pood ki Roti

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Aamras w/t Pood ki roti

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Moong Badi w/t Khasta Paratha

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Moong Badi with Khasta Paratha
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Veg Fried Rice (Indo – Chinese Version)

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Sabudana (Tapioca) Bada

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Chilli Paneer

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Chole Bhature

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Jeera Aloo

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Paneer Methi Matar Malai

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Potato Sandwich

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Paneer Jalfrezi

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Palak Ke Pakodey

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Black Eyed Beans (Lobia)

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Healthy Vegetable Daliya (Broken Wheat with Veggies)

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Kashmiri Dum Aloo

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Vada Sambhar

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Palak Paneer (Mild Spicy Spinach Gravy with Paneer (Indian Cottag

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Sabudana Khichdi

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Daal Makhni with Veg Fried Rice

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Poha (Avalaki) – Flattened Rice

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Aaloo Vada

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Fin5Course : Snacks
Main Ingredient: Potato
Cuisine: Indian
Difficulty level: Medium
Preparation time: 15 minutes
Cooking time:  15 minutes
Chilli rating: Mild Spicy without chutney (dip), Spicy with chutney
Serves:  4

VADA FILLING:
1 Table spoon oil
1 and 1/2 cups boiled and mashed potatoes
2 green chillies, slit and chopped
1 table spoon grated garlic
1 tea spoon mustard seeds
1/2 tea spoon turmeric powder (haldi)
1/2 tea spoon red chilli powder
1/2 table spoon finely chopped fresh green coriander

OPTIONAL:
6 to 8 curry leaves
1/2 tea spoon coriander powder
1/2 Tea spoon cumin seeds
2-3 finely chopped Mint leaves
ONIONS (I have used in this recipe, but it can be omitted)

VADA BATTER:
3/4 cup besan
1/4 tea spoon turmeric powder
1/4 tea spoon red chilli powder (OPTIONAL)
a pinch of baking soda
Salt to taste

OTHER INGRIDIENTS:
Oil for deep-frying

Method
1. For the vada filling, heat the oil in a kadhai/ heavy bottomed pan and
add the mustard seeds (and cumin seeds if you opted for).
3
2. When the seeds crackle, Add garlic, ginger and saute for a 45 seconds on low flame.4
3. Add green chillies and saute for another 30 seconds.
–Note: Alternatively you can pound the green chilli, ginger and garlic and add the pounded mixture and sauté again for a few seconds.
4. If you opted for onions, then add the finely chopped onions and saute for a minute, till the onions become golden brown.
5. Add red chilli powder, turmeric powder (coriander powder if you opted for) and saute for 15-20 seconds on low flame.6 7
6. Add the mashed potatoes and salt and mix well.1
7. Remove from the fire and cool.8
8. Divide into 8 equal portions and shape into rounds.10

For the outer covering
1. Combine all the ingredients in a bowl and make a medium thick batter.
2. Dip each round of the vada filling into the batter and allow it to coat the mixture well (use a fork to dip and fry,
dont prick vadas with fork just pick them same way as we pick using normal spoon.
3. Deep fry in hot oil, till golden brown. Drain on absorbent paper and keep aside.11Fin5

Dahi Vada

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Corn Upma

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Kadhai Paneer

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Malai Kofta

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Home Made Pizza

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UPDATED RECIPE: 11-MAY-14

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Restaurant Style Paneer Butter Masala

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RECIPE UPDATED:

18-May-14
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Khova Paneer

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