Preparation time : – 25 minutes Serves : – 2

HOW TO PREPARE: – Finely chop the carrots, beans, cauliflower and coriander. Cut the potato, pineapple and paneer (cottage cheese) into cubes. Put onions, green chillies, ginger, turmeric powder and garam masala (hot spice mix) into a blender and make a paste. Take a pan and put the carrots, beans, cauliflower and potatoes in it. Pour in 1/2 cup milk. Add the sugar and salt to taste. Let it boil and then cover and cook on a low flame for about 15 minutes. Take another pan and pour in the ghee and bring to heat. Once its hot add the cumin seeds and let them turn golden brown. Next add the cloves, cinnamon, cardamoms and bay leaf. Sauté till the aroma of the spices is in the air. Add the paste and stir till the oil leaves the sides of the pan. Put in the cashew paste and sauté for a minute. Pour in the remaining 1/2 cup of milk and add the vegetables including the pineapple cubes and cook. Stir well and bring to boil. When it is boiling add the coriander and cottage cheese. Add extra sugar and salt if needed. Cook for five minutes on a low flame. Remove from flame and mix the cream.

Gajjar bhaji
Ingredients : – 250 grams coconut, 2 green chillies, 2 tablespoons grated coconut, 1 pinch asafoetida, 1/2 teaspoon mustard, few curry leaves, 1 teaspoon oil and salt to taste.
Preparation time : – 5 minutes Serves : – 2

HOW TO PREPARE : -:- Take the carrots. Wash them and then peel them. Then grate the carrot and set it aside. Slit the green chillies in the centre and keep them aside too. Take a frying pan and pour the oil. Bring to heat. When it’s very hot add the mustard seeds and let them crackle. Then add the green chillies and let it crackle too. Add the asafoetida, curry leaves and sauté briefly. Put in the grated carrot and sauté. It will take about three minutes to get cooked. Add salt to taste and sprinkle the grated coconut mix it up and serve.

Preparation time : – 5 minutes Serves : – 2

HOW TO PREPARE: – Cut the poppadoms into little squares. Take frying pan and pour in the oil. Bring to heat and add the mustard and let it crackle. Add the cumin seeds next and sauté till they turn dark brown. Next add the asafoetida and turmeric powder and fry briefly. Pour the curd and add the red chilly powder and stir well. Cook for two minutes. Reduce the flame and mix the besan (gram flour). Stir well, pour water and add salt to taste. Let it boil. Once it’s boiling nicely add the poppadoms and the coriander. Simmer and cook till the mix becomes a nice thick paste.
Dahi sabzi
Ingredients : – 100 grams mushroom, 100 grams carrots, 100 grams peas, 100 grams cauliflower, 100 grams potato,1/2 cup coriander,15 cardamoms, 3 garlic flakes, 1 inch ginger, 250ml curd, 1 tablespoon lemon juice, 2 medium sized onions, 2 teaspoon coriander powder, 1 teaspoon turmeric,1/2 teaspoon pepper, 1 teaspoon red chilly powder, 1 teaspoon cinnamon powder, 2 tablespoon ghee( clarified butter) and salt to taste.

Preparation time : – 15 minutes Serves : – 2

HOW TO PREPARE : – Finely chop the onions, ginger and garlic separately and set them aside. Cut all the vegetables into tiny pieces excluding the peas. Take a blender and add the curd, ginger, garlic and onions and blend to make a nice smooth paste. Now put in the lemon juice, pepper, salt and mix it. Add the turmeric, cinnamon powder, coriander powder, red chilly powder and blend it for 30 seconds. Put in 1/4 fresh coriander and blend till the aroma begins to rise. Next take a pan and pour the ghee and bring to heat. When the ghee begins bubbling add the blended ingredients. Powder the cardamoms and add it to the paste. Do not forget to stir at regular intervals. Add all the vegetables and stir slowly. Put the remaining coriander and cook till the vegetable become soft. To check if it’s cooked just press the vegetables with a spoon. If the spoon goes through turn of the flame and serve hot