Ingredients: Potatoes- ½ kg Coconut- 1 big Green chilli- 6-8 slit Ginger- 2 cm (sliced) Onions- 2 chopped Coconut oil- 1 tsp (optional) Salt- to taste Method: Grate the Coconut by grinding pieces of it in medium jar using speed 1 for 1 minute. Place the grated Coconut in the big jar. Add 1-cup of water. Blend at speed 5 for 30-35 sec. Extract first milk using a strainer. Return the residue to the jar. Add 1½ cups of water and blend at speed 6 for 30sec. Extract second milk. Boil and peel the Potatoes. Crush lightly with hand. Add Green Chillies, Ginger and Onion to second milk. Cook till onions are soft. Add potatoes and salt. Simmer for 2-3minutes. Add the first coconut milk. Just as it begins to boil, remove from fire. Serve with chapattis. Potato stew Serves-4
Ingredients: Palak (Spinach)- 3 bunches Green chillies- 2 Finely cut onions- 1 tbsp Cumin seeds- ½ tsp Masoor dal ( red lentils)- 1 tbsp Dhania powder- 1 tbsp Chilli powder- 1 ½ tbsp Sugar- ¼ tsp Palak Paneer Serves-4 Oil- 2 tbsp Paneer- from 1 liter of milk Big onion- 2 or 3 Tomatoes- 3 Garlic- 9 flakes Grated cheese- 1tbsp Garam masala- ½ tbsp Ghee- 1 tsp Fresh cream- 1 tbsp Wash and chop Palak finely. Add Masoor dal and enough water to cover it and pressure cook for 3 minutes. Allow it to cool strain and reserve the liquid. Slice the Onion and Tomatoes into long thin pieces. Peel Garlic. Heat 1 tablespoon of oil; first add Garlic, Onion and Tomatoes in order and fry for 3 minutes. Grind cooked Palak with fried ingredients using medium or big jar at speed 4 to make a smooth paste. Heat rest of the oil, tamper Cumin Seeds. Fry slit Chillies and finely cut Onions just for 1 minute. Method:
Add Dhania powder fry for a second then pour ground mixture with enough salt and sugar. Allow it to boil in a medium flame stirring now and then. When it is thick enough add Chilli powder. Boil for 1 minute. Gently mix in fresh paneer cubes. Remove from fire, pour on a baking dish sprinkle grated Cheese on top and bake (optional) till cheese melts (for 2 minutes). Serve garnished with beaten cream. This dish is an excellent source of calcium. Both paneer and spinach are calcium rich, which helps prevent calcium deficiency.
Ingredients: Peas (shelled)- ½ kg Tomatoes- 3 medium sized For masala: Coriander leaves- 1 bunch Onions big- 2 Garlic- 7 flakes Green peas curry Serves-4 Method: Cook peas. Boil water in a pan, put the whole Tomatoes in it and keep aside for few minutes. Peel the outer skin and grind Tomatoes to a smooth paste at speed 5 using medium jar. Grind the masala ingredients using speed 5 for 15 sec. Heat ghee in a heavy bottom pan, season with cumin seeds and fry the ground masala in medium flame. Add the Tomato Puree and bring it to boil. Add Peas. Pour enough Water and boil for a few minutes. Remove from fire and garnish with Coriander Leaves, serve hot with purees and chapattis. Green peas has low sodium and is a suggested food for high blood pressure. Turmeric powder- ¼ tsp Red chilli powder-1½ tsp Salt- to taste Sugar- ½ tsp Garam masala powder- ¼ tsp Ghee/oil- 2 tbsp Cumin seeds- ¼ tsp
Ingredients: Potatoes- 3 Carrots- 2 Beans- 100 g Cauliflower- 1 small Khol-khol- 1 medium Peas- 100 g Oil- 2 tbsp Salt- to taste Tomatoes- 3 chopped Garlic- 6 flakes Mixed vegetable korma Serves-4 Grinding ingredients: Coconut- ½ Big onions- 2 Coriander seeds- 1 ½ tbsp Poppy seeds- 2 tbsp Cashew nuts- 10 Garlic-7 flakes Green chillies- 10 Ginger- ½ inch piece Small onion- ½ cup (Cut all vegetables finely and cook and keep aside) Method: Remove the skin from all vegetables and cut finely. Heat oil or ghee in pan add, Cinnamon, Cloves, and then cut Garlic and peeled cut onions. Grind together the masala ingredients with little water in the medium jar to make a smooth paste using speed 4. Add ground mixture and fry till raw smell is lost. Mix finely cut tomatoes and fry till done. Put boiled Vegetables, Salt and Sugar with enough water. Boil till the gravy thickens and remove from fire.This gravy can be served with roti or naan.
Ingredients: Milk- 1 litre Lime- 2 Salt- little Butter- 2 ½ tbsp Oil-to deep fry Grind together: Onion- 2 Ginger- 1 inch piece Garlic- 6 flakes Red chillies- 3 Tomatoes- 5 medium sized Paneer makhanwala Serves-4 Coriander leaves- half bunch Curry leaves few Grated coconut- 1 ½ tbsp Poppy seeds- 2 tsps Cinnamon- 1inch piece Cloves- 4 Cardamom- 2 Chilli powder- 1 tsp Coriander powder- 2 tsps Salt- required amount Method: Take Paneer, (add lemon juice to boiling milk, filter. Use whey for gravy and the filterate is placed in a cloth and keep weight over it till paneer is set) cut into cubes and deep fry in oil. Grind masala in the medium jar speed 5 to make a smooth paste. Heat half of the butter and one tablespoon of oil, add the ground masala and fry well till ghee separates from it. Add fried Paneer cubes and 1 tbsp of butter with little water Reduce the flame, cover and keep for few minutes. Stir carefully in between. Remove from fire and serve.