Paneer Amritsari
Ingredients:
Paneer - 500gms
Onions sliced into thin rings -2nos
Gram flour - 3/4cup
Turmeric Powder - 1/2tsp
Grated Ginger - 1tsp
Crushed Garlic - 1tsp
Ajwain (Thymol) seeds - 1tsp
Tandoori Masala - 1/2tsp
Garam masala - 1/2tsp
Red Chilli Powder - 1tsp
Sugar -1/2tsp
Anardana (Dry pomegranate) powder - 1
Salt - to taste
Finely Chopped
Coriander - 1/2tbs
Oil - 2tbs
Method of Preparation :
Slice paneer into small cubes. Make a thick paste with flour, turmeric powder, ginger, garlic, ajwain, tandoori and garam masala. If necessary sprinkle 2-3 tbsp water while making paste. Mix well by adding 1/2tbs oil. Marinate onions and paneer cubes in the paste for 10 minutes. Fry paneer pieces until brown. Keep aside the remaining marinate paste.
Heat oil and sauté onions till light brown. Add marinate paste kept aside and stir well. When dry, add fried paneer, chilli powder, anardana powder, sugar and salt and mix well. Garnish with coriander and serve hot
Palak Makkai Malai
Ingredients :
Chopped Spinach
-
1bunch
Green gram dal (moong dal)
-
2tbs
Chopped Green Chillies
-
3nos
Grated Ginger
-
1"piece
Onion
-
1
Clove-Cinnamon powder
-
1/4tsp
Turmeric powder
-
1/4tsp
Boiled Corn Kernels
-
1/2cup
Cream
-
1/3cup
Garam Masala
-
1/4tsp
Red Chilli powder
-
1/2tsp
Dried Mango powder (amchur)
-
1/2tsp
Salt
-
to taste
Ghee
-
3tbs
Method of Preparation :
Wash and clean green gram dal and spinach. Pressure cook spinach, dal, turmeric powder, clove-cinnamon powder, onion, ginger and chillies with 11/2cup water. When dal is soft, mash the mixture with a ladle.
Heat 2tbs ghee in a pan and add boiled corn kernels, spinach-dal mixture, salt, amchur and garam masala. Saute well. Stir in beaten cream and stir till smooth. Remove from fire and keep aside.
Heat remaining ghee and sauté chilli powder. Pour this over the Palak Makkai Malai kept aside. Mix well and serve hot. It is a good dish with parathas, rotis etc.

Aloo Mutter
Ingredients:
Boiled Potatoes - 2nos
Boiled Green Peas - 1cup
Chopped Capsicum - 1/4quantity
Chopped Onion - 1no
Chilli powder - 1tsp
Turmeric powder - 1/2tsp
Tomato puree - 1/2cup
Cream - 1tbs
Sugar - a pinch
Oil - 1tsp
Salt - to taste
Method of Preparation :
Slice the potatoes into small cubes. Heat oil in a pan and sauté onion. Add chilli and turmeric powder and stir for a few seconds. Add tomato puree (tomato crushed in a mixie), sliced potatoes, green peas and capsicum and stir again. Mix well by adding sugar and salt. Add cream to the gravy and mix well just before serving.

Chicken Tikkas
Ingredients:
Chicken - 1large
Curds - 2cups
Chilli powder - 1tsp
Garam masala - 1tsp
Lemon juice - 2tbs
Red colour - 2-3drops
Onions - 4nos (medium size)
Garlic cloves - 4-5nos
Ginger - 1/2"piece
Raw papaya - 2"piece
Ghee - as required
Salt - to taste
Method of Preparation :
Clean the chicken. Remove the bones and slice it into small pieces.
Grind onions, garlic, ginger, and papaya into smooth paste. Mix it with curd, chilli powder and garam masala. Blend well to make the marinade. Add a few drops of red colour to the marinade with salt and lemon juice. Smear the chicken pieces with the mixture and let them marinate for 8-10 hours.
Heat ghee in a pan and add the marinated chicken pieces, fry for 5-6 minutes, then pour the remaining marinade on it. Cover the pan and cook on a low fire until chicken pieces are tender and dry. Serve hot.
Keema Rajma
Ingredients :
Rajma (Kidney Beans) - 200gms
Minced meat - 500gms
Salt - to taste
Chilli powder - 2tsp
Turmeric powder - 1/2tsp
Ginger-garlic paste - 2tsp
Vinegar - 1tsp
Groundnut oil - 1/3cup
Ground onions - 2nos (large size)
Finely chopped tomatoes - 250gms
Ground coriander - 1/4cup
Butter - 1tbs
For Masala :
Cardamom - 4nos
Cloves - 4nos
Cinnamon - 1"piece
Coriander seeds - 1tbs
Poppy seeds - 1tbs
For Garnish :
Slit green chillies - 5-6nos
1 lime cut into thin circles
Method of Preparation :
Soak rajma overnight. Roast the ingredients for the masala and grind it to a fine powder. Keep aside.
Marinate mince meat with salt, 1tsp chilli powder, 1/4tsp turmeric, ginger-garlic paste and vinegar for 1 hour. Pressure cook both the rajma and mince meat together with 2-3cups of water for 15 minutes.
Heat oil in a pan and saute onion paste till golden colour over a medium flame. Add the remaining chilli powder, turmeric powder and tomatoes and sauté till tomatoes are amalgamated. Add cooked mince, coriander paste, ground masala and bring to a boil. Cook till quite thick. Add butter and remove from fire.
Garnish with slit green chillies and lemon slices.

Butter Chicken
Ingredients :
Boneless chicken (thighs or breasts) - 400gms
Butter - 2-3tbs
Thinly sliced Onion - 1no
Cinnamon - 1/4tsp
Crushed garlic - 2tsp
Crushed ginger - 2tsp
Turmeric powder - 1/2tsp
Chilly powder - 1-2tsp
Coriander powder - 1tbs
Ground almonds - 1/2cup
Sliced tomatoes - 225gms
Tomato paste - 1tbs
Yogurt - 1/2cup
Method of Preparation :
Clean, remove skin and cut the chicken into small pieces.
Heat a pan and melt 3tbs butter. Add sliced onion and cinnamon and fry lightly. When onions are soft stir in the crushed garlic and ginger. Add turmeric, chilli and coriander powder and sauté on a medium flame. Add sliced chicken pieces and sauté stirring constantly until the chicken has turned white.
Add ground almonds, sliced tomatoes and tomato paste. Mix thoroughly. Cover and simmer for 20 to 30 minutes. Add yogurt and heat for sometime.


Sukhi Channa Dal
Ingredients :
Channa dal - 1cup
Thinly Sliced Onions - 1cup
Finely chopped fenugreek leaves or dill leaves -1tbs
Cinnamon - 1"piece
Cardamoms - 2-3nos
Cloves - 2nos
Bayleaf - 1
Cumin seeds - 1tsp
Turmeric powder -1/2tsp
Pepper powder - 1/2tsp
Salt - to taste
Sugar - 1/2tsp
Lemon juice - 1tsp
Ghee - 2tbs
Method of Preparation :
Clean and soak dal for 15 minutes. Boil with turmeric powder and salt with 5cups water till soft and drain the water. Heat ghee in a pan and season cinnamon, cardamom, clove, cumin seeds. Add onions and fry till light brown. Add dal, sugar, pepper powder lemon juice, bay leaves and fenugreek leaves. Stir gently. Do not mash up dal too much. Serve hot with paratha, nan, rice etc.