Lacha paratha

Ingredients

•	Refined flour (maida)	2 cups
•	Salt	to taste
•	Egg	1
•	Milk	3 tablespoons
•	Sugar	1 tablespoon
•	Baking powder	1/4 teaspoon
•	Soda bicarbonate	1 1/2 teaspoons
•	Butter	2 tablespoons + to shallow fry

Method
Sieve maida and salt into a mixing bowl. Beat egg. Warm milk in a pan and dissolve sugar in it. Add egg, baking powder and soda bicarbonate and set aside to ferment for ten minutes. Add this mixture to sieved maida and mix thoroughly. Add sufficient water and knead lightly to make a soft dough. Divide into four portions and shape into balls. Roll out each into a flat disc. Place on a well greased surface and stretch evenly on all sides until the disc is very thin and approximately six to seven inches in diameter. Brush the entire surface of each disc with melted butter and dust with flour, then pleat together ensuring there are many folds. Roll up in a spiral movement. Compress with palm and set aside for five minutes. Roll out lightly into discs of six-inch diameter. Heat a tawa. Place the parantha on the hot tawa and cook on medium heat on both sides. Pour a little butter all around and shallow fry till both sides are golden brown. Serve immediately.

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Gobhi matar

Ingredients

•	Spinach	2 large bunches
•	Cottage cheese (paneer)	200 grams
•	Green chillies	2-3
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Cumin seeds	1/2 teaspoon
•	Salt	to taste
•	Lemon juice	1 tablespoon
•	Fresh cream	4 tablespoons

Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

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Palak paneer

Ingredients

•	Spinach	2 large bunches
•	Cottage cheese (paneer)	200 grams
•	Green chillies	2-3
•	Garlic	8-10 cloves
•	Oil	3 tablespoons
•	Cumin seeds	1/2 teaspoon
•	Salt	to taste
•	Lemon juice	1 tablespoon
•	Fresh cream	4 tablespoons

Method
Remove stems, wash spinach thoroughly in running water. Blanch in salted boiling water for two minutes. Refresh in chilled water. Squeeze out excess water. Remove stems, wash and roughly chop green chillies. Grind spinach into a fine paste along with green chillies. Dice paneer into one inch by one inch by half inch pieces. Peel, wash and chop garlic. Heat oil in a pan. Add cumin seeds. When they begin to change colour, add chopped garlic and sauté for half a minute. Add the spinach puree and stir. Check seasoning. Add water if required. When the gravy comes to a boil, add the paneer and mix well. Stir in lemon juice. Finally add fresh cream. Serve hot.

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Lemon rice

                                                              

Ingredients 
Rice - 1 cup
Lemon - 1 no
Dry red chilli -2
Mustard - ¼ tsp
Split black gram - ¼ tsp
Bengal gram - ½ tsp
Curry leaves - 5
Turmeric powder - ½ tsp
Salt - to taste
Oil - 1 tbsp
carrot - for garnish

Method 
1. Wash and cook rice. Even left over rice can be used.
2. Grate the zest of a lemon and keep aside. Now, cut the lemon and squeeze the juice discarding the seeds and keep it aside too.
3. Now in the a pan heat a tbsp of oil, pop some mustard seeds, bengal gram, split black gram, dry red chilly and curry leaves. (You can also add some peanuts.)
4. Add the turmeric powder, lemon zest and asafoetida and switch off. You can also add 1 tblsp of grated coconut for some added flavour.
5. Finally add the lemon juice and salt. Toss the rice with this till everything is well mixed.
6. Garnish with grated carrot and cilantro. Serve with spicy egg curry, potato curry or thuvayal.
            

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Butter Chicken

                                                           BUTTER CHICKEN

Butter chicken or murgh makhani is an Indian dish from the Punjab region popular in countries all over the world that have a tradition of Indian restaurants.

Cooking Time: 30-40 minutes
Servings: 4

Preparation Time: 4-6 hours
 Category: Non Veg

Ingredients

•	Chicken	800 grams
•	Lemon juice	1 tablespoon
•	Kashmiri red chilli powder	1 teaspoon
•	Salt	to taste
•	Butter	2 tablespoons
•	For marinade
•	Yogurt	1 cup
•	Salt	to taste
•	Garlic paste	1/2 teaspoon
•	Garam masala powder	1/2 teaspoon
•	Kashmiri red chilli powder	1 teaspoon
•	Ginger paste	2 tablespoons
•	Lemon juice	2 tablespoons
•	Mustard oil	2 tablespoons
•	FOR MAKHNI GRAVY
•	Butter	50 grams
•	Ginger paste	1 tablespoon
•	Green chillies,chopped	4-5
•	Red chilli powder	1 tablespoon
•	Salt	to taste
•	Dry fenugreek leaves (kasuri methi)	1/2 teaspoon
•	Whole garam masala	1 tablespoon
•	Garlic paste	1 tablespoon
•	Tomato puree	400 grams
•	Garam masala powder	1/2 teaspoon
•	Honey	2 tablespoons
•	Cream	1 cup

Method
Make incisions with a sharp knife on breast and leg pieces of the chicken. Apply a mixture of red chilli powder, lemon juice and salt to the chicken and set aside for half an hour. Hang yogurt in a muslin cloth for fifteen to twenty minutes to remove extra water. Add red chilli powder, salt, ginger-garlic paste, lemon juice, garam masala powder and mustard oil. Apply this marinade to the chicken pieces and refrigerate for three to four hours. Put the chicken onto a skewer and cook in a moderately hot tandoor or a preheated oven (200°C) for ten to twelve minutes or until almost done. Baste it with butter and cook for another two minutes. Remove and set aside. Heat butter in a pan. Add green cardamoms, cloves, peppercorns and cinnamon. Sauté for two minutes, add ginger-garlic paste and chopped green chillies. Cook for two minutes. Add tomato puree, red chilli powder, garam masala powder, salt and one cup of water. Bring to a boil. Reduce heat and simmer for ten minutes. Add sugar or honey and powdered kasoori methi. Add cooked tandoori chicken pieces. Simmer for five minutes and then add fresh cream. Serve hot with naan or parantha.

 Tip
: Heat kasoori methi in the oven for sometime or broil kasoori methi on a tawa/griddle plate to make it crisp. It can easily be crushed to a powder with your hand.

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Aloo Ki Tikki

                                                                Aloo Ki Tikki

Cooking Time: 15-20 minutes
Servings: 4

Preparation Time: 20-30 minutes
 Category: Veg

 

Ingredients

•	Potatoes	3-4 large
•	Green chillies,chopped	3
•	Fresh coriander leaves,chopped	a few sprigs
•	Rock salt (sendha namak)	to taste
•	Asafoetida	a pinch
•	Red chilli powder	1/2 tablespoon
•	Ghee to fry

Method
Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney or lemon pickle.

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Kadhi Chawal (Yogurt Curry with Rice)

                                                Kadhi Chawal (Yogurt Curry with Rice)

Punjabis are predominantly wheat eating people. They cook rice only on special occasions. Rice is eaten with Rajma, Chole or Kadhi. In winter rice is cooked with peas called matarwale chawal. Kadhi rice and Rajma rice are my favourite dishes too. I prepare it on Sundays or on holidays for lunch.

Punjabi Kadhi

Ingredients: - Sour curd - 1kg, Gram flour- 1 cup, Water -1 litre, Onions-2 chopped, Garlic-6 cloves, Ginger-1" piece, Salt - 2 tsp., 1 tea spoon Garam Masala, Cooking oil- 3 tbsp., Chopped coriander-50 grams.

For Baghar or Tadka: - Mustard (Rai) -1 tsp., Fenugreek (Methi)-1/2 tsp., Cumin seed (Jeera)- 1/2 tsp., 6-7 curry leaves

Pakoras (Dumplings) Gram flour -250 grams, Sliced onions, green chillies, fenugreek or spinach chopped, salt -1 tsp., red chilli powder -1/2 tsp., and oil to fry.

Method

Heat oil in a pan. Add mustard, fenugreek and cumin seeds. Add paste of garlic and ginger. Fry the paste till it gets brown, add chopped onions and fry them till light brown. Keep aside. Make batter with gram flour, add water, salt and spices. Beat well till it is light and fluffy. Add onion, chopped chillies and fenugreek or spinach leaves. Heat oil in a Kadai. Make pakoras. Beat curd, add gram flour and water and stir well. Add this to the fried onion-ginger garlic paste. Add salt and powdered masalas to it. Bring it to a boil, lower the heat. Cook for 10-15 minutes (stirring frequently) till it coats the back of the ladle, add pakoras and chopped coriander. Cover and keep it aside.

Kadhi goes well with boiled rice.

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Idli Sambhar

                                                              Idli Sambhar

Ingredients:

• 2 cups Rice
• 1 cup Urad Daal (white)
• 1 1/2 tblsp Salt
• A pinch of Baking Soda
• Oil for greasing

How to make idli sambhar:

• Pick, wash and soak the daal overnight or for 8 hours.
• Pick, wash and drain the rice. Grind it coarsely in a blender.
• Grind the daal into a smooth and forthy paste.
• Now mix the grinded rice and daal together into a batter.
• Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting.
• Idlis are ready to be cooked when the batter is well fermented.
• Grease the idle holder or pan well and fill each of thm with 3/4th full of batter.
• Steam cook idlis on medium flame for about 10 minutes or until done.
• Use a butter knife to remove the idlis.
• Serve them with sambhar or chutney.

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Egg Omlette

                                         Egg Omlette

Ingredients:

• 2 Eggs
• 1/4th onion (finely chopped)
• 1-2 green chilies (finely chopped)
• 1/4th tomato (chopped), optional
• 2 tbsp chopped coriander leaves
• Salt To Taste
• 1/4th tsp red chili powder or to taste
• 1 tbsp milk
• Oil to fry

How To Make An Egg Omelette:

• Beat the eggs and add milk, chopped onions, tomatoes, green chilies, coriander, salt & chili powder.
• Beat the mixture until foamed.
• Heat oil in a frying pan and add the mixture. Cook over low heat till mixture is firm and flip it and fry the other side.
• Serve hot with bread or Paratha.

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Malai Kofta make with spinach gravy

                              Malai Kofta make with spinach gravy

Required Materials –

Ingredients- for Malai Kofta Spinach Curry
To Kofta.

   Cheese - 200 g
   Mawa - 100 grams
   Potatoes - 2-3 boiled while
   Kismis - 15-16
   Cashew - 7-8
   Salt - to taste (½ teaspoon)
   Ginger - 1 inch long piece (be GRATER)
   Arrowroot or corn flour - 2 table spoon
   Oil - for frying balls

To make spinach gravy-

    Spinach - 1 bunch (500 grams)
    Sugar - ½ teaspoon
    Tomatoes - 3 -4 medium-sized
    Green chillies - 2 -3
    Ginger - 1
    Oil - 2 table spoon
    Asafoetida - 1 pinch (if you wish)
    Cumin seeds - ½ teaspoon
    Kasuri azadirachta - 2 small spoon (if you wish)
    GRAM FLOUR - 2 small spoons
    Cream or sour cream - 2 table spoon (if you wish)
    Salt - to taste (one teaspoon)
    Garam Masala - ¼ teaspoon
    Lemon juice - 2 small spoon (if you eat a little sour)

Law How to Make Malai Kofta with Spinach Curry
Malai Kofta -

Take the boiled potato peel. Breaking Kismis stalk Wash, take 5-6 cashew nuts break into pieces.
Take out the milk solids and cheese in a pot, break boiled potatoes and put in the bowl, put plenty of salt and corn flour and mash it properly. So that the mixture begins to look like greasy flour, ginger and ginger paste or even grater mix. To make the dough mix. Kofta is ready.
 

Put oil in non stick frying pan and heat it. Take the kofta flour in small amount, hold on your hand and press it so that it looks flat. Take cashew nuts and 1 kismis and put on it and took from four sides and round it.16 shells will be ready. Take the shells in hot oil, 3-4 balls at a time can be fried, Limited joint movement of the balls are very Sabdani, medium and slow fire until brown Tliye, fried balls out the balls on a plate and keep warm Take oil for frying, take out all the balls the same way to the bottom. Balls are ready, make the gravy now.

Spinach gravy -
Please remove stalk break spinach, leaves, wash thoroughly with clean water 2 times Take a pot, pour ¼ cup water and sugar, keep boil covered, 5-6 minutes in boiling is spinach. Turn off the gas.
Wash the tomatoes cut in the pieces. Break stalk of green peppers, wash. Ginger,wash and cut 3-4 pieces. Grinder and finely grind them all.

Heat oil in a frying pan, put it asafetida and cumin in hot oil. After roasting cumin Kasuri azadirachta (Kasuri azadirachta Please remove the bean stalk) Take and put a little bit roast gram flour, spices in this tomato, ginger, green chili paste and spices give the spoon had run 2-3 minutes By roasting and put a little cream,roasting the spices until the oil over spices were not swimming.

Now boil spinach take time to cool and then grind finely and mix in spices fried spinach paste,put water and salt, boil up and put balls,garam masalaand cook for 1 minute,gravy Malai Kofta Spinach (Malai Kofta Curry with Spinach Gravy) prepared. Serve them with put little cream.

You can make gravy from the cashew gravy, cream gravy, tomato cream gravy or poppy seeds. Create any kind of gravy and make koftas in gravy, Take any. Malai Kofta is ready you will eat with your favorite gravy.

    For 5 members
    Time - 50 minutes

                                            Ishaan kumar

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