Potatoes - 5 (medium sized)

Finely chopped onions - 1/2 cup

Fenugreek leaves - 3 or 4 small bunches

Green chillies - 2

Cumin seeds - 1/2 tsp

Oil - 2 Tbl sps

Fresh thick curds - 3 Tbl sps

Tomato paste - 3 Tbl sps

Turmeric powder - 1/4 tsp

Chilli powder - 1 tsps

Garam masala powder - 1/4 tsp.

1. Pressure-cook potatoes. Peel outer skin and cut into large pieces.
2. Slit green chillies lengthwise.
3. Wash and chop fenugreek leaves.
4. Heat oil in a frying pan, add cumin seeds, slit chillies and then chopped onions.
5. When it turns gold, add fenugreek and fry for 1 or 2 minutes.
6. Add turmeric powder, chilli powder, salt and then curds.
7. Mix well and then add potato pieces.
8. Cook for 5 to 7 minutes, stirring in-between.
9. Add tomato paste, 1/2tsp of sugar, garam masala powder and cook till dry.
10. Serve hot with pulkas.

Onions -3

Cooked peas - 1/2 cup

Paneer cubes - 2 cups

Fresh thick curd - 1 cup

Oil - for frying

Bay leaves - 2

Cloves - 3

Cardamoms - 2

Cinnamon - 2 inch piece

Garlic - 7 flakes

Chilli powder - 1 tsp.

Dhania powder - 1 Tbl sp (level)

Tomato puree - 1/4 cup

1. Peel and slice onions into medium sized pieces.
2. fry it in little oil till it turns brown in colour.
3. When it attains room temperature, grind it to smooth paste and mix with fresh whipped curds.
4. Deep fry Paneer cubes in oil in reduced flame till golden yellow in colour.
5. Put it in Luke warm water till required.
6. Heat oil in pan, add garam masala spices, chopped garlic and then ground onion paste.
7. Stir in reduced flame till oil floats on top.
8. Add Dhania powder, Chilli powder, salt and tomato puree.
9. Cook for few more minutes, add cooked peas and fried Paneer cubes.
10. Remove from fire when it comes to boiling point.
11. Serve hot garnished with chopped coriander leaves.

Onions - 3 large

Tomatoes - 3 (medium sized)

Ginger garlic paste - 1 tsp.

Cauliflower - 2 (medium sized)

Coconut extract - 1/4 cup

Red chilli powder- 1 tsp.

Salt - as required

Oil - to fry

Cumin seeds - 1/2 tsp.

Curry leaves- few

Chopped coriander leaves - 1 Tbl sp

Slit green chillies - 2

Grated fresh coconut - 2 Tbl sps

Poppy seeds - 1 tsp.

Roasted gram - 1 Tbl sp

Garam masala powder - 1/2 tsp.

1. Chop onions, tomatoes and cauliflower into fine pieces.
2. Wash cauliflower pieces twice. Take it in a bowl and pour Luke warm water with little salt. Keep closed for 2 minutes and strain the water. (This process removes any insects in the cauliflower)
3. Heat oil, add cumin seeds, curry leaves, green chillies and then onions
4. Fry till it turns transparent and add cauliflower pieces.
5. Stir for 2 minutes, add red chilli powder, mix well and then add chopped tomatoes.
6. Pour little water and keep closed till cauliflower becomes soft.
7. Add ground paste and salt.
8. Cook till gravy becomes thick
9. Pour thick coconut extract. When it attains boiling point, remove from fire.
10. Garnish with coriander leaves.
11. Squeeze lime according to taste if you prefer.

Onions - 2 large

Tomatoes - 3

Carrots - 4 (medium)

Beetroot - 1

Fresh peas shelled - 1/4 cup

Potatoes - 2

Red cabbage - 1/2

Oil - 2 Tbl sps

Coriander, curry leaves - to garnish

Thick coconut extract - 1/2 cup

Grated fresh coconut - 1/2 cup

Poppy seeds - 1 Tbl sp

Cashewnuts - 10

Roasted gram - 1 Tbl sp

Green chillies - 3

Red chillies - 6

Dhania - 1 Tbl sp

Salt - as required

1. Peel and chop onions finely. Cut all the vegetables into fine pieces.
2. Pour just enough water to cook the vegetables (except tomatoes) and pressure cook till one whistle.
3. Heat oil in deep pan and fry onions till golden brown.
4. Add chopped tomatoes and stir till it turns pulpy.
5. Mix ground paste with this and stir for few minutes.
6. Strain water from cooked vegetables. (Use it for soup or for grinding the masala).
7. Add vegetables to the fried paste and stir for few minutes.
8. Pour coconut extract and cook till boiling point. Remove from fire.
9. Garnish with coriander and curry leaves. Serve hot with idlis or pulkas.

Cashewnuts - 1/2 cup

Cumin seeds - 1 tsp.

Kashmir chillies - 11

Turmeric powder - 1/4 tsp.

Mustard seeds- 1/4 tsp.

Garlic - 6 flakes

Jaggery - 2 Tbl sp

Tamarind juice - little

Vinegar - 1 tsp.

Onion - 1 (big size)

Coconut extract - 1 cup

Oil - 4 Tbl sps

1. Grind cumin seeds, mustard, garlic, chillies, and turmeric in vinegar.
2. Chop onions finely.
3. Heat oil, fry onions till golden, put ground masala, Jaggery and cook till oil floats.
4. Add raw cashews and fry till masala coats on it.
5. Pour coconut extract and cook till cashews are tender.
6. Mix tamarind juice and salt.
7. Cook in reduced flame and serve hot.

Mixed diced vegetables:

(Potatoes, carrots, turnip, peas, chow-chow, beans, etc.) - 3 cups

Kashmiri chilli powder - 1tsp

grated onions - 1/2 cup

Butter and ghee - for frying

Ginger garlic paste - 1 tsp

Saffron (heated and powdered) - a pinch

Whipped curds - 1 cup

Bay leaf - 1

Cinnamon, clove, cardamom - few in each

Blanched almonds - 10

Cashewnuts - 10

Poppy seeds - 1 tsp.

1. Steam cook diced vegetables in pressure cooker.
2. Heat butter, ghee in a frying pan and add garam masala spices, grated onions, ginger garlic paste.
3. Fry till golden brown, add chilli powder, whipped thick curds and salt.
4. Stir in medium flame till ghee floats on top.
5. Add ground paste, cooked vegetables with enough water.
6. Cook till kurma becomes thick.
7. Serve hot with Nan or kulcha.

MUTTER PANEER

Paneer cubes - 2 cups

Fresh peas - 1/2 kg.

Butter -1 Tbl. sp

Oil - for frying

Coriander leaves 1 Tbl. sp

Salt - as required

Red chilli powder - 1 tsp.

Dhania powder - 2 tsp.

Jeera powder - 3/4 tsp.

Garam masala powder - 1/2 tsp.

Ginger - 1 inch piece

Green chillies- 3

Cashewnuts - 1 Tbl.sp

Grind above ingredients to smooth paste and then add 3 onions and 4 tomatoes. Grind coarsely.

1. Cook peas till soft. Keep aside.
2. deep fry Paneer cubes in medium hot oil till light brown.
3. Plunge it in warm water to which little turmeric powder is added. (This helps the paneer to be soft)
4. Heat butter, oil in a frying pan, add ground paste and stir till moisture evaporates.
5. Add Dhania powder, Jeera powder, chilli powder and salt.
6. Stir for 2 minutes, add cooked peas with just enough water.
7. Cook till it becomes thick.
8. Add Paneer cubes just before removing from fire.
9. Garnish with coriander leaves and serve hot.

Potatoes - 1/2 kg

Fresh green peas - 1/4 kg

Salt - to taste

Grated fresh coconut - 1/4 cup

Grated dry coconut -1/4 cup

Red chillies - 8

Poppy seeds (soaked in hot water) - 1 Tbl sp

Garlic - 10 flakes

Onions (peeled and diced)- 3 (medium sized)

Turmeric powder - 1/2 tsp

1. Pressure-cook peas and potatoes.
2. Peel outer skin from potatoes and dice into big cubes.
3. Mix both vegetables together along with ground paste, salt and enough water.
4. Boil everything together till raw smell goes and gravy becomes thick
5. Serve hot with chappathis.

1. Add carrot, beans, and cauliflower, along with potatoes and peas.
2. Use green chillies instead of red chillies.
3. Fry chopped onions, tomatoes and dhania powder in oil and then add vegetables.

Paneer - made from 2 litres of milk

Onions - 5

Small capsicums - 2

Butter and oil - for frying

Dhania powder - 1 Tbl sp(level)

Garam masala powder - 1/2 tsp

Salt -as required

Sugar - 1 tsp

Fried cashew nuts - 10

Garlic - 7 flakes

Ginger - 1/2 inch piece

Green chillies - 4

Red chillies - 5

Tomatoes - 5 (cut into cubes)

METHOD:

1. Cut paneer into 2-inch lengthwise pieces.
2. Slice onions and capsicums lengthwise.
3. Heat butter in a pan, add sliced onions and fry till it becomes transparent.
4. Add capsicum pieces and stir in high flame till onions become crisp and brown.
5. Sprinkle dhania powder and garam masala powder.
6. Remove this from pan and keep aside
7. Heat oil in that same pan and fry ground paste stirring constantly till moisture is absorbed.
8. Add salt, sugar and stir oil floats on top
9. Mix paneer pieces to this gently.
10. Add very little water and cook for few minutes in reduced flame.
11. Add fried onions, capsicum mix gently and allow to cook for one more minute.
12. Garnishes with fried cashewnuts and serve hot with pulkas or chappathis, this is a dry curry.

Tomato - 1

Capsicums- 2

Green chillies - 2

Baby corn - 200 gms

Carrots - 2

Beans - 10

Potatoes - 2

Paneer cubes - 1/4 cup

Red chilli powder - 1 tsp. (heaped)

Turmeric powder - 1/2 tsp.

Dhania powder - 1 Tbl.sp

Garam masala powder - 1/2 tsp.

Kasoori methi - 1 tsp.

Salt- as required

Butter - for frying

FRY IN OIL AND THEN GRIND TO PASTE:

Onions - 3 large

Tomatoes - 4, cut and fry

Cashewnuts - 10

1. Dice tomato and capsicum into 1-inch cubes.
2. Slit green chillies into two.
3. Cut potatoes, babycorn, carrot and beans into 1-inch length (finger thickness) pieces and boil till just soft.
4. Heat butter in a kadai, add slit chillies, capsicum and tomatoes.
5. Stir-fry for 2 minutes. Add paneer cubes boiled vegetables and continue frying for another 3 minutes.
6. Add all the powders, salt and then ground paste.
7. Cook in reduced flame. If necessary add little water and cook till gravy becomes thick.
8. Wash dry fenugreek leaves in warm water, add to curry just before removing from fire.
9. Serve hot in a small kadai along with pulkas.

Carrots - 3

Beans - 100 gms

Cauliflower -1 small

Cabbage - 200 gms

Cashewnuts - 20

Sugar -1 tsp.

Green chilli -2

Salt - as required

Ajinomoto - 1/2 tsp.

Corn flour - 1 Tbl.sp

Water - 2 cups

Ginger green chilli paste - 1 tsp.

White pepper powder - 1/2 tsp.

Oil - for frying

Vinegar - 1 Tbl sp

METHOD:

1. Cut all the vegetables into diamond shaped thin slices.
2. Cut green chillies lengthwise.
3. Heat little oil and fry green chillies, ginger chilli paste, cashewnuts and then all the vegetable with Ajinomoto.
4. Stir in high flame for few minutes.
5. Mix corn flour, pepper powder, salt, sugars, vinegar with 2 cups of water.
6. Pour this over vegetables and cook till thick.

Green brinjals - 200 gms

Potatoes - 200 gms

Onions - 2

Beans - 100 gms

Cabbage - 150 gms

Peas - 150 gms

Oil - for frying

Salt - as required

Mustard seeds - 1/4 tsp.

Curry leaves - few

Poppy seeds - 1 Tbl.sps

(Soaked in hot water)

Green (or red) chillies - 8

Pepper - 1/4 tsp.

Ginger - 1/2 piece

Garlic - 8 flakes

Small onions (peeled) - 1 cup

Aniseed - 1/4 tsp.

Cumin seeds - 1 tsp.

1. Slice onions, potatoes, beans brinjals and cabbage lengthwise.
2. Cook peas, beans and potatoes till just soft.
3. Heat oil in a kadai, add mustard seeds, curry leaves and then onion, brinjals.
4. Fry till golden and add ground paste with salt.
5. Fry for few minutes till good smell comes.
6. Add boiled vegetables and cook in medium flame till gravy becomes thick.
7. Serve hot with dosa, idli or chappathis.