Ingredients
Cottage cheese, Paneer(cut into cubes) 500 gms. Yoghurt 125 gms. Carrots(boiled) 100 gms. Green peas(boiled) 50 gms. Onions 50 gms. Tomatoes 50 gms. Capsicum 25 gms. Curry powder ¼ tsp. Lemon juice 1 tsp. Salt and pepper to taste

Method:
1.Beat the yoghurt, curry powder and salt together, and keep aside.

2.Marinate the cottage cheese cubes with salt, pepper and lemon juice.

3.Cut onions, capsicum and tomatoes into dices.

4.Saute all the vegetables along with the marinated paneer in a non-stick pan for 5 minutes or till the marinate dries.

5.Put paneer alternating with the vegetables in a wooden skewers.

6.Place these skewers in a greased baking dish. Pour the yoghurt mixture on top and grill in an oven for 7-10 minutes.

7.Serve hot with boiled vegetables.

Ingredients:
Small potatoes 1 kg. Turmeric powder 1 tsp. Chili powder 1 tsp. Curry leaves 12 nos. Sambhar powder 1 dsp. Green chilies 6 nos. Oil As required Salt As required

Method:
1.Boil the potatoes, peel and fry them in oil until golden.

2.Heat 2 tbsps of oil, add chopped chilies and curry leaves, fry for 2 minutes.

3.Then add the other spices, salt and potatoes and keep on slow fire for 10 minutes.

4.Serve sprinkled with chopped coriander.

Ingredients:
Paneer, grated 250 gms. Onion, sliced 1 no. Cinnamon stick 1 stick Cloves 6 nos. Cardamoms 6 nos. Bay leaf 1 no. Black cummin seeds 1 tbsp. Ginger paste 2 tbsps. Garlic paste 1 tbsp. Chili powder 1 tbsp Coriander seeds, ground 1 tbsp. Cummin seeds, ground 2 tbsps. Turmeric powder ¼ tbsp. Curd ¼ cup Water 1 cup Coriander leaves, chopped 1 tbsps. Green chilies, halved 2 nos. Ghee 80 gms. Salt To taste.

Method:
1.Saute the sliced onions in the heated ghee, then add the cinnamon, cloves, cardamoms, bay leaf, cumin seeds and fry for some time.

2.Next add the ginger-garlic paste, stir-fry for a while and then add the grated paneer.

3.Now sprinkle the chili powder, coriander powder, turmeric powder and mix well.

4.Mix well, then add the curd and water. Then cover and cook over low heat.

5.Once it becomes thick remove and serve garnished with ground almonds.

Ingredients :
Onions 150 gms. Tomatoes 150 gms. Ginger 1" piece Garlic 2 cloves Green chilies 2 nos. Turmeric powder ½ tsp. Garam Masala ½ tsp. Ghee 1½ tbsps. Salt To taste

Method:
1.Saute the chopped garlic, green chilies and sliced ginger in the ghee.

2.Next add the sliced onions, chopped tomatoes and fry further.

3.Lastly add the garam masala, turmeric powder, salt and cook on a low flame till the onions turn brown.

4.You can add little water if required.

Ingredients:
Aubergines (Brinjal) 2 nos.(225 gms), Garlic(chopped) 2 flakes, Lemon grass(chopped) 2 stalks, Onion(finely chopped) 1 small, Chicken breast meat(chopped) 175 gms., Fish sauce 2 tsps., Thai holy basil leaves 25 nos., Freshly ground pepper As required,
Oil 2 tbsps., Salt to taste.


Method :
1.Preheat grill. Grill aubergines turning as necessary for about 20 minutes or until evenly charred.

2.Pound together garlic and lemon grass and keep aside.

3.Heat oil in a pan, add onions and cook, stirring occasionally until light brown.

4.Stir in the garlic mixture, cook for 2 minutes, then add chicken and fry for 2 minutes more.

5.Stir in fish sauce, basil leaves and plenty of fresh grounded pepper. Fry till the chicken is cooked.

6.Using a sharp knife, slice each charred aubergine in half lenghtwise.

7.Using a teaspoon carefully scoop aubergines flesh in a bowl; keep skins warm.

8.Chop the flesh with kitchen knife and add to the pan and stir ingredients together for about 1 minute.

9.Place aubergine skins on a large warm plate and divide chicken mixture between them.

10.Serve garnished with basil leaves.

NOTE: Thai basil leaves can be substituted by basil leaves.

Ingredients :
Bhindi (lady fingers) 500 gms., Onions 100 gms., Turmeric powder 1/2 tsp., Coriander powder 1tsp., Garam masala powder 1 tsp., Dry mango powder 10 gms., Oil 75 ml., Salt To taste.

Method :
1.Slice the onions, clean the bhindi with a damp cloth, cut the heads and slit in the center lengthwise.

2.Mix together turmeric powder, coriander powder, garam masala, dry mango powder and salt.

3.Stuff this masala into the slit bhindi and keep aside.

4.Put oil in an oven-proof dish and microwave on high for 1 minute.

5.Add the onions and microwave for 3 minutes.

6.Mix the bhindi with the onions and microwave for 5 minutes on high.

Ingredients :
250gms. Bitter gourds ( Karela ) scraped, 500 gms. Onions peeled, 25 gms. Salt, 12 gms. Red chillies powdered, 6 gms. Cumin seeds powdered, Sesame oil (Til-Ka-tel) for deep frying karela and onions.

Method :
1. Scrape the bitter gourds. Cut into very thin and even round slices with seeds. Mix salt into the slices bitter gourds and keep for half an hour.

2. Then squeeze thoroughly with hands removing all the liquid. Do not wash.

3. Cut the onions into very thin and even round slices.
Heat the oil in a kadhai. When smoking hot remove from fire and cool a bit. Put back on fire. On medium heat, deep fry sliced bitter gourds to a golden brown. Remove and keep aside.

4. In the same oil fry sliced onions, half at a time, to a golden brown. Remove and spread them on a wide plate.

5. Mix bitter gourds and onions thoroughly but gently, without crushing them. Add red chillies and cumin seeds and mix well.

Ingredients:
½ kg. Potatoes large, 250gms. Mustard oil for frying potatoes, 9gms. Salt, 6gms. Red chillies powdered and roasted dry, 6gms, Coriander seeds powdered and roasted dry, 6gms. Cumin seeds powdered and roasted dry, 25gms. Sesame seeds(White til), roasted and ground dry, 6gms. Drived green Mango powdered or 15 mls. (1/2 oz.) Lime juice., 50gms. Mustard oil for masala, A garin of asafetida of the size of a paper corn whole.

Method :
1 Wash and peel the potatoes. Cut lengthwiseinto big pieces

2. Heat the oil in a Kadhai. When smoking hot, remove from the fire and cool a bit. Put back on fire. Fry potatoes on medium fire to a golden brown and crisp.

3. Remove and cool a bit. Mix salt, red chillies, coriander seeds, cumin seeds, sesame seed, and mango powder, add potatoes, and mix well. Add mustard oil.

4. Ideal for traveling. Can be preserved for about a week.

Ingredients :
100 gm urad dal, 200 gm rice, 200 gm palak, salt to taste

Method :
1. Grind the palak and make a paste, grin urad dal and rice (for dosas).

2. Heat a dosa tawa, add some oil/ghee. Put dosa paste on it.

3. The paste palak on dosa. Serve hot.

Ingredients :
Vegetarian Masala Cubes : 3, crumbled, Oil : 2 tbsp., Onions : 3, medium, Garlic : 8-10 cloves, ground to a paste, Mushrooms : 500 g., Curd : 1 cup, Green Chillies : 4, chopped, Salt : To taste, Coriander leaves : 1 ½ cups, chopped, Cream : 1/2 cup.


Method:
1. Heat oil. Fry onions and garlic paste lightly.

2. Add all other ingredients except coriander and cream.
Adjust salt if necessary. Cook till a thick gravy is left.

3. Add chopped coriander leaves and cream and remove
from fire.

Ingredients :
1 cup arhar dal, 2 cups rice, vegetables like beans, carrots and tomatoes - 1/2 cup coconut grating - a marble sized ball of tamarind.

For Masala:
7-8 red chillies, 2 tsp corainder seeds, 1/2 cup cumin seeds , 1/2 cup turmeric powder, 1/2 cup fenugreek seeds, 3 pieces of cinnamon , 2 cloves of garlic, 1 tbsp black gram da, 1 tbsp Bengal gram dal, 7-8 peppercorns, salt to taste.

Method:
1. Dry roast all the ingredients for masala and powder them. Soak tamarind in 1/2 cup water and extract its pulp.

2. Cook the dal, rice and vegetables seperately. Mix all the ingredients, adding salt to taste.

3. Heat thoroughly, prepare seasoning by heating ghee/oil, adding mustard seeds and curry leaves. Pour this over the rice-dal mixture. Serve hot.

Ingredients :
For Dosa: - 200 gm rava, 100 gm maida, 200 gm rice powder (Grind them and mix them to make dosa paste)

For Chutney: - 1/2 cip cocnut (grated), 50 gm red chillies, salt to taste - potato masala (For making chutney grind coconut and red chilli powder, salt to taste)

For Garnishing - 100 gm Kaju, Kishmish and potato masala

Method:
1. Put dosa paste on a dosa tawa.

2. Paste chutney on dosa and garnish with kaju, kishmish and potato masala. Serve hot.

Ingredients :
2 capsicums, For the stuffing · 100 grams cottage cheese (paneer), grated, · 2 tablespoons white sauce or fresh cream, 1 chopped capsicum, 1/2 chopped green chilli, 1 tablespoon chopped coriander, salt to taste. For the topping : · 2 tablespoons grated cooking cheese.

Method :
1. Cut the capsicums in half. Put in salted boiling water for 3 to 4 minutes and remove.

2. Fill with the stuffing. Cover with the cooking cheese and bake in a hot oven at 200 degree C (400 degree F) for 10 minutes. Serve hot.

Ingredients :
4 large tomatoes, 1/2 teaspoon mustard seeds (rai), 1/2 teaspoon cumin seeds (jeera), 1 green chilli, chopped, 5 to 6 curry leaves, 2 cloves, 2 tablespoons Bengal gram flour (besan), 1/4 teaspoon turmeric powder (haldi), 2 teaspoons chilli powder, a pinch asafoetida (hing), 2 tablespoons jaggery (gur), grated, 2 tablespoons oil, salt to taste.

For the garnish:
1 tablespoon chopped coriander.

Method:
1. Roughly chop the tomatoes and cook them with1/2 cup of water for about 10 to 15 minutes. Cool and liquidize in a food processor to a get a smooth puree. Keep aside.

2. Heat the oil in a saucepan and add the mustard seeds and cumin seeds. When they crackle, add the green chilli, curry leaves, cloves and gram flour and cook for 2 to 3 minutes.

3. Add the turmeric, chilli powder, asafoetida and pureed tomatoes with 2 cups of water and cook on a medium flame, stirring continuously.

4. When the kadhi comes to a boil, add the jaggery and salt and simmer for another 5 minutes. Remove from the fire. Garnish with the coriander and serve hot with rice.

Ingredients :
200 grams (7 oz.) paneer, 2 medium onions, 1 tablespoon cashewnuts pieces, 3 cardamoms, 2 cloves, 1 stick cinnamon, 1 bay leaf, 3 chopped green chillies, 1 red chilli, 1 teaspoon coriander seeds, 1 teacup fresh curds, 3/4 teacup finely chopped coriander, 1/2 teaspoon sugar, 2 tablespoons ghee, salt to taste.

To be grounded into a paste :
6 cloves garlic, 12 mm. (1/2") piece ginger, 1 tablespoon water,

Method:
1. Cut the paneer into small cubes. Cut the onions into big pieces, add 3/4 teacup of water and boil. When cooked, blend in a mixer along with the cashewnut pieces.

2. Heat the ghee and fry the cardamoms, cloves, cinnamon and bay leaf for 1/2 minute. Add the paste and fry for 1/2 minute. Add the ground onions and cashewnuts and fry for a little while.

3. Add the green chillies and fry for little while. Pound the red chilli and coriander seeds and add to the gravy. Fry again for a few seconds. Take the vessel off the fire. Churn the curds and add to the mixture.

4. Add salt and cook on a slow flame until the ghee comes on top. Add the coriander and cook for 1/2 minute. Finally, add the paneer and sugar and cook for a few minutes.
Serve hot with parathas.

Ingredients :
750 grams (1 5/8 lb.) cauliflower, 4 tablespoons oil or ghee, 3 tablespoons powdered milk, 2 pinches sugar (optional).

For the garam masala :
12 mm. (1/2") stick cinnamon, 2 cardamoms, 1 clove. For the paste : 1 1/2 onions, 12 mm. (1/2") piece ginger, 3 cloves garlic, 4 to 5 green chillies.

Method :
1. Cut the cauliflower into florettes. Boil in a broad vessel in salted water taking care to see that the cauliflower remains firm. Make a paste of the powdered milk with 3/4 teacup of water.

2. Heat 2 tablespoons of oil and fry the cauliflower for 3 to 4 minutes.

3. Add the remaining 2 tablespoons of oil. Add the paste and garam masala and fry until the oil comes on top. Add the milk powder paste and cook till the mixture looks like crumbled paneer.

4. Now add the boiled cauliflower and 1 teacup of water and simmer for 5 minutes until the gravy thickens. Taste and if desired, add the sugar. Serve hot with rice or chapatis.