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Ingredients: - 250grams paneer, 2 medium sized onions, 1 small green, red and yellow bell pepper, 2 medium sized tomatoes, 1 big green chilly, 1 teaspoon grated ginger, 1 teaspoon turmeric, 1/2 teaspoon garam masala (hot spice mix), 1 teaspoon red chilly powder, 1/2 teaspoon cumin seeds, 2 table spoons lemon juice, 2 table spoons oil and salt to taste.

Preparation time : - 10 minutes     Serves : - 2

HOW TO PREPARE: -Cut the paneer into long thick slices. Cut the onion and thickly and ensure that all the layers are separated. Cut all the bell peppers into thick strips. Remove the pulp and cut the tomatoes into thick slices too. Finely chop the green chilly. Take a heavy-bottomed frying pan and pour the oil and bring to heat. Once it’s hot, add the cumin seeds and let them turn brown. Add the ginger, onions and green chillies and sauté for a minute. Once the onion has softened add the turmeric and red chilly powder. Stir well and add the bell peppers and cook for two minutes. Add the cottage cheese and stir well to avoid it sticking to the base. Add the salt and lemon juice and cook for another two minutes and then add the tomatoes and garam masala and cook for another two minutes. Garnish with coriander and serve

Ingredients : - 4 big capsicums, 5 teaspoon peanuts, 2 teaspoon tamarind paste, 2 teaspoon garam masala( hot spice mix), 1 teaspoon red chilly powder, 4 teaspoons grated coconut, 1 pinch turmeric, 1 teaspoon cumin seeds, 3 teaspoons oil and salt to taste.

Preparation time : - 15 minutes      Serves : - 2

HOW TO PREPARE : Roast the peanuts and once they are cool soak them in water for 10 minutes. Grind the coconut, tamarind paste and the soaked peanuts in a blender with very little water. Finely chop the capsicum. Take a frying pan and pour the oil and bring to heat. When oil is hot add the cumin seeds and cook till they become golden brown and add the capsicum. Sauté regularly and cook till the capsicum is softened. Add the coconut paste to the capsicum and cook for three minutes. Add the turmeric, red chilly powder, garam masala and salt to taste. Simmer and cook till the oil begins to leave the edges of the pan. Garnish with some coriander and serve.



Ingredients : - 2 cups vegetables like carrot, cauliflower, potato, bottle gourd, green peas, 4 large onions, 4 large tomatoes, 3 teaspoons ginger garlic paste, 1 big green chilly, 4 bay leaves, 1 teaspoon coriander powder, 2 tablespoons maida(refined flour), 1/2 teaspoon black pepper powder,1 teaspoon coriander powder, 3/4 teaspoon turmeric, 2 teaspoons red chilly powder, 1 teaspoon garam masala(hot spice mix), 4 tablespoons malai(cream), 15 tablespoons oil and salt to taste.

Preparation time : - 25 minutes      Serves : - 2

HOW TO PREPARE :-Boil all the vegetables together. Separately boil the onion and make a paste. Finely chop the tomatoes. Make a paste of the chilly. To make the kofta or vegetable balls, first mash all the boiled vegetables. Now to this add the maida, 1/2 teaspoon ginger garlic paste, pepper powder and salt. Mix them well and make small balls of this batter. Take a frying pan and pour oil enough to deep fry. Bring the oil to heat. To check whether the oil is very hot put in a small piece of the batter and see. If the batter floats the oil is ready or heat the oil for a little while longer. If the batter begins to crack or break add a little bit more maida to the batter. Fry the balls on a medium flame and keep turning them over often so that they are cooked evenly and properly. Next for the gravy take another pan and pour 4 tablespoons oil and bring to heat. Once it’s really hot add the bay leaves and sauté for a while. Next add the ginger garlic paste and chilly paste and let it crackle. Follow this with the boiled onion paste. Sauté till the raw smell leaves and the onions turn golden brown. Add the turmeric, red chilly powder, coriander powder and sauté for three minute. Next pour water according to your desired thickness for the gravy. Bring to boil. Add the salt, stir well and let it cook for five minutes. Put the cream and ensure that it blends well with the gravy. Put the koftas into the gravy only five minute before you serve so that they are not too soggy. Garnish with cream in the centre and serve hot.

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