serving size: 6         preparation time: 5 mins       cooking time: 12 mins

1 cauliflower, cut
1 (10 oz) tofu, cubes
1 onion, sliced
2 green chillies, sliced
½ tsp ginger-garlic paste
12 curry leaves
2  red chillies, cut
1tsp garam masala
1tsp red chilli powder
1 tbsp mustard seeds
1 tbsp cumin seeds
1/2 tsp turmeric powder
1tbsp chopped coriander leaves
Salt to taste

Method:

In a large wok over medium heat, pour oil, make seasoning with red chillies, mustard seeds, cumin seeds and curry leaves.
Add sliced onion, turmeric powder, ginger-garlic paste, green chillies, salt and fry it until onion pieces turn golden brown.
Add cauliflower florets, cover with the lid and cook for 5 mins.
Then add tofu cubes, red chilli powder, salt and cover with lid, cook for another 10mins.
Stir intermittently and add garam masala just 2 mins before turn off the burner.
Garnish with chopped coriander leaves.
This can be served with plain rice and roti.

serving size:4           preparation time:10mins     cooking time:25mins

3 cups whole wheat flour
2 tbsp vegetable shortening or ghee
1 cup chana dal (bengal gram dal), boiled
2 green chillies, chopped
1 tsp chilli powder
1 tsp mango powder
2 tsp coriander powder
1 tsp cumin seeds
1 tbsp chopped coriander leaves
Salt to taste

Method:

Mash the boiled dal slightly and mix with the flour.
Add all the ingredients and knead into a soft dough.
Take a lemon sized ball of the dough and roll out into a chapatti.
Lightly grease the chapathi with ghee and fold.
Again roll out and cook on both sides lightly.
Serve hot with mint raita.

serving size:4people       preparation time:10 mins     cooking time:25 mins

3 cups whole wheat flour
2 tbsp vegetable shortening or ghee
Salt to taste

For the stuffing:

8 oz crumbled paneer
1 onion, diced
1tbsp chopped coriander leaves
3green chillies, finely chopped
Salt to taste

Method:

Mix all the stuffing ingredients together and keep it  aside.
Sieve the flour with salt . Add ghee and enough water to make a soft  dough.
Divide the dough into 10 balls. Roll out each ball of dough.
Smear a little ghee on it and place the panneer mixture in the center.
Fold the chapathi and again rollout lightly.
Lightly fry the paratha on the griddle on both the sides.
Serve hot with butter.
This can be served  with any main course dish and raita.

serving size: 4        preparation time: 5 mins      cooking time: 15 mins

1 lb lamb(mutton) cubes, preferably shoulder
3 big tomatoes, diced
1 big onion, diced
2tbsp yogurt
1tsp ginger-garlic paste
3 tbsp red chilli powder
½ tsp black pepper
1tsp cumin powder
1tsp garam masala
3tbsp oil
2tbsp chopped coriander leaves
Salt to taste

Method:

Wash lamb cubes well with the water,  apply ginger-garlic paste, red chilli powder, black pepper , cumin powder, yogurt and put it aside for about an half an hour.
In a large saucepan over medium heat, pour oil and fry diced onions until they turn into golden brown.
Add lamb pieces mixture, salt to it and cover with the lid, cook until the lamb pieces get cooked..
Then add diced tomato pieces, garam masala, stir it and cook for another 5-8 mins with the lid on.
Garnish with chopped coriander leaves.
This can be served with  fried rice and naan or roti.

14 oz    Sweetened  condensed milk
1 quart  dry milk powder( kova)
1 bar      unsalted butter

Method:

Mix all the above ingredients and put it in the micro wave oven in the high power for 6 minutes.
Take this out and let it cool down. Chill this in the refrigerator for about half an hour.
Cut into pieces in a desired shape.

3 cups kaju powder
1/2 cup water
1 cup sugar
3/4 cup milk powder
Cardamom to taste (optional)
varrak(edible silver foil)

Method:

Take cashew pieces and spread them in a tray. Put it in toaster oven at 200 degrees for 2-3 hours.
Let it cool down, grind into powder.
On the stove, in a saucepan make syrup by mixing water and sugar(1 tar consistency).
Add kaju powder and stir. Remove from stove.
Add milk powder and cardamom before stirring. Roll the mixture on a smooth surface.
Put varrak on top and cut into pieces in a desired shape.

serving size:4 people      preparation time:10 mins    cooking time:20 mins

For spinach sauce:

1lb fresh spinach or frozen cut spinach
1 big tomato
1 medium sized onion, thinly sliced
1tsp cumin seeds
1tsp garam masala
2tbsp olive oil
chopped corriander leaves
Salt to taste

For Lamb balls:

1/2 lb ground lamb, preferably leg
1 large egg white
1 tbsp fennel seeds(optional)
2 tbsp ginger-garlic paste
1 green chilli, finely chopped
1/2 tsp turmeric powder
1 tsp garam masala
2 tbsp chopped mint leaves
2 tbsp chopped corriander(cilantro) leaves
salt to taste

method:

Mix lamb balls ingredients and divide the lamb mixture into 8 equal parts. Set aside.
Puree spinach leaves in a blender using water and make a paste.
Heat oil on medium heat in a saucepan.Add onions and fry until golden brown.
Add tomatoes and rest of the spices, fry for a couple of minutes.
Add spinach puree and half a cup of water into the saucepan and let it boil, have a lid handy as spinach puree will split.
Drop in lamb balls and mix gently, cover and cook on low heat for about 15 minutes or until the lamb balls are thoroughly cooked.
Add salt, garnish with cilantro and may want to sprinkle some lemon juice.
This should be served hot with plain basmati rice, naan or roti.

serving size:4 people      preparation time:6mins    cooking time:15 mins

1lb Bendi, cut into big pieces
2 Onions,sliced
2 tomatoes,diced
1tbsp Dry mango powder
1tsp mustard seeds
1tsp cumin seeds
12 curry leaves
4tbsp oil
2 redchillies
1/2 tsp turmeric powder
1tsp redchilli powder
1/2 tsp garam masala
chopped corriander leaves to flavor
salt to taste

Method:

In a large saucepan over medium heat, pour oil and make seasoning with redchillies, mustard seeds, cumin seeds and curry leaves.
Add sliced onions, turmeric powder and fry till onions turn golden brown.
Then add okra pieces,salt and cook for 5 mins with the lid on.
Add tomatoe pieces, dry mango powder,redchilli powder, salt and cook for another 5 mins.
Add garam masala and garnish with chopped coriander leaves.
This dish can be served with plain rice or simply eaten with roti or naan.

serving size:12 people    Preparation time:20mins  cooking time:15 mins

For bath:

14 redchillies
4cups rice
3cups Tuvar daal
1packet(12 oz) of Guvar or mixed vegetables
1tbsp mustard seeds
1tbsp cumin seeds
1/2 tsp turmeric powder
1tsp redchilli powder
4 tbsp oil
3 tbsp nutmeg powder
2tbsp tamarind puree
1/2 tsp hing
Salt to taste
15 curry leaves
Jaggery to taste

For Nutmeg powder:

1 cup urad daal
1 cup chana daal
4 cardmom
1 cinnamon
10 gms black pepper whole
10 gms cumin seeds(jeera)
5 gms fenugreek seeds(methi)
25 gms corriander seeds(dhaniya)
10 gms nutmeg seeds

Method:

Toast all nutmeg powder ingredients, grind them and put them aside.
Wash rice, daal and guvar(or mixed vegetables) in a bowl, cook them with 14 cups water.
Make seasoning with oil, mustard seeds, cumin seeds, hing and curry leaves, set aside.
Pour the cooked rice, dal and guvar mix in the big vessel over medium heat on the stove top.
Add turmeric powder, salt, redchilli powder, tamarind puree and water,Stir it well.
Then pour the seasoning on top of the above mixture.
Add ghee and garnish with chopped corriander leaves.
Serve hot with raita(cucumber) and chips or papads.

1lb chicken, boneless
1  can(10 oz) chickpeas,cooked
1  big onion,diced
4  greenchillies,sliced
1tsp ginger-garlic paste
1/2 tsp redchilli powder
1/4 tsp turmeric powder
1tsp chanaa masala powder
1/2 cup yogurt
4  tomatoes, diced
1 bunch of coriander leaves,chopped
3tbsp oil
Salt to taste

Method:

In a large saucepan over medium heat, pour oil and fry diced onions.
Add ginger-garlic paste, redchilli powder, turmeric powder, greenchillies and fry for 5 mins.
Then add chicken pieces and cook for 10 mins.
After that mix with yogurt ,diced tomatoes and cooked chickpeas, cook for another 10 mins.
Add channa masala, salt and chopped coriander, stir it and turn off the burner.
This goes well with roti, naan and rice.