EGG KORMA

                 It is simple, delicious and very comforting. There are several ways you can make this dish. But its the ground paste that gives it a unique flavor.

INGREDIENTS:
Egg boiled - 4-5
Oil - 2 tbsp
Onion chopped - 1 medium size
Ginger garlic paste - 1 tsp
Tomato chopped finely - 1 medium size
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Salt to taste
Masala Ground paste:
Poppy seed - 1 tsp
Fresh grated coconut - 3 tbsp
Cashew nut - 4- 5
Coriander seed - 6-7
Cardamom - 2
Cinnamon - 1 inch
Saunf - 1/2 tsp

METHOD:

• Dry roast all the ingredients for masala and grind it to a paste.Keep it aside.
• Heat oil in a pan fry the eggs and keep it aside.(Optional)
• In the same pan fry onions till translucent. Add ginger garlic paste and saute it for 4 mins.
• Add tomato, turmeric powder, red chilli powder. saute it for another 5 mins.
• Now add the ground paste and cook it on low heat for 5 mins. Add water if needed to make a thick gravy. Salt the gravy.
• Add the partially cut open fried eggs to the gravy and simmer it for 3 mins, Avoid stirring at this moment.
• Let the eggs absorb all the flavors from the gravy. Serve hot with rice or roti.

Makes 4 servings.

MUSHROOM CAPSICUM MASALA

      I love to cook with mushrooms as it cooks really fast and low in calorie, just 20 calories in an ounce of mushroom. I use all sorts of them but button mushrooms are my favorite. But watch out as not all kind of mushrooms are safe to consume.

INGREDIENTS:
Button mushroom diced - 300gm
Capsicum diced - 1 large
Oil - 2 tbsp
Onion chopped - 1 medium
Ginger garlic paste -  1tsp
Turmeric powder -  1/2 tsp
Chilli powder -  1/2 tsp
Garam masala -  1/2 tsp
Vinegar - 1 tbsp
Salt to taste

METHOD:

• Heat oil in a pan then add onion. Fry  for 3 mins then add ginger garlic paste.
• Saute it for another 5 mins. Then add turmeric and chilli powder.
• Add capsicum, let it cook for 3 - 4 mins. till the capsicum almost done.
• Then add in your mushroom and vinegar. Cook on simmer for 3 mins, adjust the salt.
• Mushroom cookes really fast so don't overcook them.
• Serve hot with roti or rice.

Makes 3 servings.

DAHI BHINDI

        Call it Dahi bhindi or bhindi kadhi. Kadhi is a traditional Gujarati preparation of a wonderful yogurt mixture which can be made in many ways using pakoras or veggies.

INGREDIENTS:

Lady fingers (cut in 1 inch pieces) - 15 -16
Oil - 3 tbsp
Yogurt - 1 cup
Gram flour ( Besan) - 1/4 cup
Turmeric powder - 1 tsp
Salt to taste
Curry leaves - 4-5
Dried red chillies - 2
Fenugreek seed - 1/4 tsp
cumin seed - 1/2 tsp
Onion chopped - 1 medium
ginger chopped - 1/2 inch
Red chilli powder - 1 tsp

METHOD:

• In a pan heat 1 tbsp oil and fry the lady fingers with salt untill its cooked. keep it aside.
• For Kadhi, whisk yogurt and besan well.
• Then add turmeric powder, salt and around 3 cups of water, make sure there is no lumps.
• Now heat 2 tbsp oil in pan, add fenugreek seed, cumin seed, curry leaves and dried red chillies.
• Fry for 30 sec then add onion and ginger, saute for 10 mins.
• Then add the yogurt mixture and red chilli powder, keep the heat in medium low and keep stirring.
• Continue stirring untill it thickens. It might take about 10 mins.
• Now that the Kadhi is ready, you can add your fried lady fingers and continue to simmer for 3 mins.
• Serve hot with plain steamed rice.

 Makes 4 servings.

RASMALAI

            Rasmalai is a delicious dessert from eastern Indian states, made out of freshly made cheese. A variation of 'Rasgulla' you can say. I'm not very good in desserts but after so many trials I got right. Give it a try.

INGREDIENTS:
FOR RASGULLA:
Milk - 8 cups
Lemon juice - 1/4 cup
Sugar - 3/4 cup
Water - 3 cup

FOR MALAI:
Milk - 2 1/2 cup
condensed milk - 200ml
Cardamom powder - 1/4 tsp
Pistachio crushed - 1 tsp

METHOD:

FOR RASGULLA:

• Boil milk in a pot, when it starts boiling add lemon juice 1 spoon at a time.
• Keep stirring it on low heat until it curdle. you can see the cheese floating on the surface.
• Now remove from heat and strain the cheese using a cheesecloth or muslin. Then run the cheese through cold water to get rid of any lemony taste.
• Squeeze out the water from cheese as much as possible.( you can put some heavy weight on it for sometime to squeeze out excess water).
• To check if  enough water is out or not, take a piece of paneer and try to make a ball on your palm by rolling it. it should make a smooth ball with out any stickiness.
• Now knead the paneer for 5-7 mins to make a smooth dough.
• Divide the paneer into 20-25 balls then press each ball slightly on your palm.
• In a pressure cooker heat water and sugar. When mixed well, drop the paneer balls slowly.
• cook with lid on, after first whistle cook for 8 mins on low heat. then remove from heat and let it cool down a little before you open it.
• Remove the paneer balls, squeeze out 75% of sugary water gently and keep it aside.

FOR MALAI:

• Boil milk in a pot then add condensed milk and cardamom powder.
• Keep stirring continuously on low heat for 20 - 30 mins. you will see the milk has reduced. 
• Add the paneer ball or rasgullas and let it simmer for another couple of mins.
• Now add pistachio and serve chilled.

Makes 5 servings.

ALOO METHI

                       This is a very common north Indian dish, a combination of  potato and fresh fenugreek leaves. But I make it little different by incorporating peanuts.

INGREDIENTS:
Potatoes boiled and diced - 2 cups
Fresh fenugreek leaves - 4 cups
Oil -2 tbsp
Cumin seed - 1 tsp
Turmeric powder -1/2 tsp
Red chilli powder - 1/2 tsp
Garlic - 4-5 cloves
Peanuts dry roasted - 10-12
Coriander powder  - 1 tsp
Amchor powder - 1 tsp
Asafoetida  -  1/4 tsp
Salt to taste

METHOD:

• Wash and chop fenugreek leaves.
• Put garlic and peanuts in a processor n process it into a coarse mixture.
• Heat oil in a pan then add cumin seeds
• When it crackles add potatoes and turmeric powder, keep stirring it.
• Now add the peanut mixture and let it cook for 2-3 mins.
• Then add red chilli powder, coriander powder, amchor powder, salt and asafoetida.
• Add the fenugreek leaves, mix it and cook it covered for 3 more mins.
• Serve hot.

Makes 3 servings.

PALAK PANEER

INGREDIENTS:
Paneer Diced- 250 gm
Spinach - 1 large bunch
Butter - 1 tbsp
Cumin - 1 tsp
Ginger garlic paste - 2 tsp
Tomato puree - 1 tbsp
Garam masala - 1 tsp
Salt to taste

METHOD:

• Wash and blanch spinach in salted water for 2 mins. Then let it cool.
• Separate excess water and blend spinach into fine paste.
• Heat Butter in a pan, add cumin.
• Then add ginger garlic paste and saute it for 3- 4 mins. 
• Add tomato puree, cook for anther 3 mins.
• Add spinach puree and salt, adjust the consistency by adding water.
• Let it come to a boil then add paneer and garam masala.
• Serve hot.

Makes 4 servings.

PASTA WITH TOMATO VINAIGRETTE

INGREDIENTS:
Cherry tomatoes - 8 - 9
Pasta -500 gms ( I used shell pasta but u can use any pasta u want.)
Parsley Fresh - 1 tsp
Apple cider vinegar - 1 tbsp
Extra-virgin olive oil - 1 tbsp
Honey -1/2 tbsp
chicken breast - 1
Ground pepper - 1/2 tsp
Parmesan cheese -1 tbsp
Salt t taste

METHOD:

• Place the tomatoes in large nonstick pan over medium heat and cook while stirring.
• Until its cooked with little charred skin. let it cool.
• In the same pan cook the chicken with water till its cooked thoroughly. keep it aside.
• After the chicken is cooled down dice it.(You can discard chicken if you want to make a vegetarian version).
• Cook pasta as per the package direction and keep it aside.(don't forget to salt the water)
• Combine the tomatoes, parsley, vinegar,olive oil, honey, salt and pepper in a blender. Blend until its smooth.
• Pour this tomato vinaigrette over the pasta, add chicken and toss until coated.
• Sprinkle Parmesan cheese on top and serve hot.

Makes 2 servings.