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• 300 gms Paneer/Tofu
• 1 large onion
• 1 tbsp tomato paste
• 1 tbsp tomato ketchup
• ½ cup milk
• ½ tsp shahi paneer masala
• Salt to taste
• 1 tbsp oil

Directions:

1. Heat oil in a pan.
2. Finely chop onion and fry until brown
3. Add tomato paste
4. Fry for 2 mins
5. Add tomato ketchup and milk and stir
6. Add shahi paneer masala.
7. Add Paneer/Tofu
8. Add salt.
9. Bring it to boil. Cover for 2 mins.
10. Add milk if needed. Do not add water.

Rajma Masala

Ingredients:

• One large onion
• 3 tbsp Tomato paste/puree
• ½ tsp Ginger-garlic paste
• ¾  tsp turmeric powder
• ½ tsp Red chilli Powder
• 1 tsp coriander powder
• 1 tsp dry mango (amchur) powder
• 1 tbsp Oil

Directions:

1. Grate onion ( may be in a mixer)
2. Heat oil
3. Add ginger-garlic paste.
4. Fry until brown.
5. Add grated onion
6. Fry until brown
7. Add tomato paste, turmeric, chilli, coriander and amchur powders.
8. Fry on low heat until the mixture leaves sides.
9. Masala is Ready

Note: If ginger –garlic paste is not available, peel and grate 1-2 bulbs of garlic. Fry until brown. Grate ginger and add with tomato paste.

Grated coriander leaves can be used for garnishing.

Rajma

Ingredients:

• 2 cups Rajma (Red Kidney beans)
• ½ tsp Rajma Masala
• Salt to taste

Directions:

1. Soak Rajma for 3-4 hrs
2. Boil in a pressure cooker until soft ( about 20-30 mins)
3. Add 3 tbsp of above masala.
4. Add salt
5. Boil for 5 mins
6. Add Garam masala

Note: Additional tomato paste can make Rajma tastier.

(Easy, quick, fun and healthy recipe)

Ingredients:

• ½ cup chopped green peppers
• ½ cup chopped green beans
• ½ cup chopped carrots
• ½ cup chopped cauliflower
• ½ cup green peas
• ½ cup chopped onion
• 1 large potato – boiled and finely mashed
• 3 tbsp tomato paste /puree
• ½ tsp red chilli powder
• ½ tsp haldi(turmeric)
• 1 tsp pao bhaji masala
• 1-1/2 cups water
• 8 Burger buns
• 1 tbsp oil
• Butter

Directions:

1. Pressure cook green pepper, beans, peas, carrots and cauliflower in water for 10-15 mins
2. Heat oil in a pan.
3. Fry onion until brown
4. Add tomato paste and fry for 4-5 mins
5. Add all boiled vegetables and potato.
6. Add haldi, red chilli powder and salt.
7. Mix to mash all the vegetables well
8. Add any remaining water in pressure cooker.
9. Boil for 4-5 mins. Stir.
10. Remove bhaji from heat and add Pao bhaji masala and mix well
11. Heat burger buns and serve with bhaji.

Note: Some people prefer adding butter to bhaji. So butter can be added according to taste when bhaji is hot or some bhaji could be reheated separately and butter could be added to it.

• 2 cups Matar (Green peas)
• 100 gms Paneer/Tofu
• 1 medium potato boiled and coarsely mashed
• 1 tbsp oil
• ½ tsp cumin seeds
• ½ tsp Garam Masala
• 1 cup water
• Salt to taste

Directions:

1. Heat oil in a pan and add cumin seeds
2. Add 2 tbsp Masala (recipe given elsewhere)
3. Add peas, potato and Paneer/Tofu
4. Add water and salt.
5. Boil it for 5 mins
6. Remove from heat and add garam masala
7. Garnish with coriander leaves.

This is a common masala which can be used in many recipes. Once made, it can be stored in refrigerator up to a week and can be used as required.

Ingredients:

• One large onion
• 3 tbsp Tomato paste/puree
• ½ tsp Ginger-garlic paste
• ¾  tsp turmeric powder
• ½ tsp Red chilli Powder
• 1 tsp coriander powder
• 1 tsp dry mango (amchur) powder
• 1 tbsp Oil

Directions:

1. Grate onion ( may be in a mixer)
2. Heat oil
3. Add ginger-garlic paste.
4. Fry until brown.
5. Add grated onion
6. Fry until brown
7. Add tomato paste, turmeric, chilli, coriander and amchur powders.
8. Fry on low heat until the mixture leaves sides.
9. Masala is Ready

Note: If ginger –garlic paste is not available, peel and grate 1-2 bulbs of garlic. Fry until brown. Grate ginger and add with tomato paste.

Grated coriander leaves can be used for garnishing.

• 1 large boiled potato mashed
• Sour yogurt
• ½ tsp turmeric (haldi)
• ½ tsp red chilli powder
• 1 tbsp oil
• ½ tsp cumin (jeera)
• ½ tsp mustard seeds (rai)
• ½ tsp asafetida (hing)
• Salt to taste.

Directions:

1. Add water in sour yogurt and blend well in a mixer.
2. Heat oil in a pan (kadhai).
3. Add asafetida, cumin and mustard seeds.
4. Add potatoes, and yogurt. Mix.
5. Add turmeric powder, red chilli powder and salt.
6. Boil it for 5 mins
7. Your Aloo is ready

• 1 tbsp fine Semolina (Sooji )
• 1 tbsp Chick pea flour (Besan)
• 1 tbsp Butter or Ghee
• 2 tbsp Sugar
• 1 cup water
• 1 tbsp golden raisins
• 1 tbsp cut cashews
• 1 tsp cardamom powder
• 1 tsp coconut powder
• Any other dry fruit (Optional)

Instructions:

1. Melt butter/ghee in a pan
2. Fry sooji and besan with continuous stirring until the mixture is brown
3. Add water
4. Add sugar
5. Add Raisins
6. Boil the mixture until semi-solid
7. Remove from Heat
8. Garnish with cashews, cardamom powder, coconut powder.
9. Serve hot.

Note: Halwa can also be made using only Sooji/Besan/Atta (Wheat flour).

Syrup (Chaashni)

• 1 cup sugar
• 1 cup water

1. Bring it to boil. Boil for 2 mins

Gulab Jamun

• 3 cups non fat dry milk powder
• 1 cup all purpose flour (Maida)
• 1 tsp Baking powder
• Whipping cream
• Oil for frying.

1. Mix non-fat dry milk powder, all purpose flour and baking powder well.
2. Knead it with whipping cream to medium consistency.
3. Make small balls
4. Heat oil on low heat. (Keep it at 3 if electric range)
5. Fry the balls on low heat continuously turning them for even heating
6. Fry until evenly brown.
7. Remove from pan and put directly in the syrup made above. (the syrup should be warm to hot)
8. Leave them in syrup for 15 mins. Turn them once after 7-8 mins
9. Remove from syrup.
10. Gulab Jamuns are ready to eat.

Masala

• One large onion
• ½ tsp Ginger-garlic paste
• ½ tsp cumin seeds
• ¾  tsp turmeric powder
• ½ tsp Red chilli Powder
• 1 tsp coriander powder
• 1 tsp dry mango (amchur) powder
• 1 tbsp Oil

1. Grate onion ( may be in a mixer)
2. Heat oil
3. Add cumin seeds
4. Add ginger-garlic paste.
5. Fry until brown.
6. Add grated onion
7. Fry until brown
8. Add turmeric, chilli, coriander and amchur powders.
9. Fry on low heat for 2-3 mins.
10. Masala is Ready

Note: If ginger –garlic paste is not available, peel and grate 1-2 bulbs of garlic. Fry until brown. Grate ginger and add with tomato paste.

Chhole

• 2 cups Chick peas (Chhole)
• ½ tsp Chhole masala
• 1 cup water
• Salt to taste

1. Soak chhole for 3-4 hrs
2. Boil in Pressure Cooker for 30 -40 mins. (Make sure they are soft or pressure cook for additional 15 mins)
3. Add chhole to above masala
4. Add water
5. Add salt
6. Boil on low heat for 10-15 mins
7. Remove from heat and add chhole masala

Note: Garam Masala can be added if chhole masala is not