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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Daal Bafley

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Matar Paneer

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UPDATED: 14-Sept:14

Serves: 4

Ingredients: 
200 gms Paneer (Fresh)
1 cup green peas (shelled)
1/4 cup well beaten yogurt.
4 Tbspoon oil
1 tsp coriander powder
1 tsp red chilli powder
1/4 tsp dried mango powder
1/2 tsp garam masala

Paste:
200 gms tomato puree
2 medium sized onions
1/2 inch piece of ginder
2 cloves
Seeds of 1 black cardamom

Method:
1. Grind onions, ginger, tomato puree, cloces and black cardomom to a smooth paste in a mixer.Tomato Onion Paste
2. Heat oil in a wok (kadhai).
3. Add the onion-tomato puree paste.
4. Cook covered on high heat for 5 minutes till quite dry.Fried Tomato Onion Paste
5. Remove cover and cook, stirring frequently for 8-10 minutes till very thick and absolutely dry.
6. Add coriander powder, red chilli powder, dry mango powder and garam masala.Fry Masalas
7. Reduce heat and cook for 5  minutes more till oil separates. The masala should be dry and look glossy because the oil separates.
8. Add well beaten yougurt to the masala, stir continously for about 5-6 minutes or till oil separates again and the masala becomes bright in color.Add Curd
9. Add enough water to the gravy, add salt to taste, cook the gravy for 5 minutes and add boiled peas.Add Water and Boiled Green Peas
10. Boil for another 10 minutes on low flame.
11. Add paneer cubes (fry in very less oil on a non-stick pan) and cook on low heat till paneer gets soft.Fry Paneer Matar Paneer Matar Paneer

Shahi Besan Gattey

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