Chicken Korma

What we need:

Chicken 
Onions 
Lime juice 
Ginger garlic paste 
Cashew nuts
Yogurt 
Green chilli
Black pepper 
Green Cardamom 
Cinnamon stick 
Cloves 
Star anise 
Coriander powder 
Cumin powder (half of coriander powder in quantity) 
Chilli powder 
Kashmiri chilli powder
Turmeric powder 
Garam masala powder 
Rose water 
Salt
Ghee

How we make it:

At first, soak the cashew nuts in water for sometime. Wash the chicken and marinade it with salt and lime juice and refrigerate it for half an hour. In the mintime, slice onions and fry them golden brown. Now make a smooth paste of the fried onion and soaked cashews. Then make a smooth paste of all the powdered spices (except garam masala) and salt with water. And whisk the yogurt with a little bit of sugar and salt and keep aside. Next take a kadai, heat ghee in it. Add the whole spices into the kadai. Next add the ginger and garlic paste and cook it until the aroma starts coming out. Now add a spice paste in the ghee and stir well.in low flame. When the spices are nearly cooked, add the whisked yogurt in the kadai and mix it with the spices. Now cook the whole thing for some time then add the onions and cashew paste into it and stir. Now when all the spices are done, put the chicken pieces into it and mix them with spices properly and cook until the chicken whitens. Now pour some water and cover it with a lid and carry on stirring in short intervals. When it chicken becomes tender and oil starts appearing around the corner of the kadai, it indicates your dish is ready. Now add the garam masala powder and rose water, mix them well and cover with the lid and rest it for sometime. Now the dish is ready to serve. 

Green Peas Nimona

What we need:

Green peas
Potato 
Onion (fine chopped) 
Tomato (paste) 
Ginger paste 
Green chilli 
Cumin seeds 
Coriander powder 
Asafoetida powder 
Turmeric powder 
Salt 
Oil

How we make it:

At first, put the green peas in the grinder and make it a semi-smooth paste. Now, heat the oil in a pan. Then cut the potatoes in medium pieces and fry them light brown and separate it in a bowl. Now add cumin seeds in the rest of the oil. Once the seeds start to crackle, add asafoetida powder and chopped onions in the pan. Fry them properly and add the tomato paste when the onions become golden. Cook the tomato paste until its raw smell goes away. Then add ginger paste along with the powdered spices and salt. Cook the spices in low flame until oil starts to separate. Next add chopped green chilli and the peas paste. Mix it with the spices well. Now pour some water and cover the pan. When the paste starts boiling, add the fried potatoes into it and low down the flame. The potatoes need to be soft and peas paste has to turn into a thick gravy. At the end  sprinkle some garam masala powder and turn off the flame. The dish is ready to serve.

Jeera brown rice and Soya chunks dry roast

Jeera Brown Rice:

What we need:

Brown rice
Cumin seeds
Cardamom
Cinnamon stick
Cloves
Cashew nuts
Bay leaf
Curry leaves 
Coriander leaves 
Roasted cumin powder
Salt
Ghee

How we make it:

At first, soak rice in water for around half an hour, then boil it till it becomes tender. Now strain the water and keep the boiled rice separately. Now heat a pan and pour ghee into it. Add cumin seeds, whole garam masalas along with the bay leaf in the ghee. Then add the curry leaves and cashew nuts and fry them a little. Now put off the gas, pour the whole mixture into the rice. Add salt, finely chopped coriander leaves and roasted cumin powder and mix the whole thing with rice properly. Now it's ready to serve.

Soya chunks dry roast:

What we need:

Soya chunks 
Ginger garlic paste 
Curry leaves 
Onion 
Tomato 
Green chilli 
Coriander powder 
Kashmiri red chilli powder 
Black pepper powder 
Garam masala powder 
Turmeric powder 
Salt 

How we make it:

Boil water with half spoon of salt in a bowl. Add the soya chunks in the bowl. After sometime, when the soya chunks become fluffy, take it out of water and squeeze the water from it and fry them brown. Now heat oil in a pan and add chopped onions in the pan. Stir and add curry leaves  then fry them well. Next add ginger garlic paste and cook until the aroma starts come out  Next add chopped tomato and cook the whole thing well  After that, add all the powder along with salt and cook them until oil starts separating from the mixture. Now add soya chunks and mix them with the masala well. Cover the pan just for sometime and then put off the gas. The dish is ready to serve. 

Chicken Kofta Kalia

What we need:

Chicken mince 
Onion 
Tomato 
Ginger garlic paste 
Green chilli 
Cumin powder 
Coriander powder 
Red chilli powder 
Garam masala powder 
Coriander leaves 
Mint leaves 
Yogurt 
Turmeric powder 
Cinnamon stick 
Cardamom 
Cloves
Bay leaf
Salt
Oil

How we make it:

Roughly chop onions, green chillis, mint leaves and coriander leaves altogether. Now mix these with chicken mince along with coriander powder, red chill powder  ginger garlic paste and salt. Next, take the whole mixture into grinder and make a paste of it. Make small balls out of the paste. Next heat up a pan with oil and fry the chicken balls till it turns golden brown. Now take out the excess oil and leave around two spoon of oil in a pan. Now add bay leaf, cinnamon, cardamom and cloves into the hot pan. Pour onion paste and cook it until it turns translucent. Next add ginger garlic paste and cook. When the aroma of the paste starts to come out then add tomato paste and cook again. Next add all the powdered spices into it and cook properly. When oil starts to come out, turn of the flame and add whisked curd into the pan. Mix all the things altogether and turn on the flame. Now pour water into the pan and bring it to boil. Then add the fried chicken balls into the pan, and give it a good boil in low flame. At last, sprinkle chopped coriander leaves and serve hot.

Corn Palak

What we need:

Spinach

Boiled corn kernels (sweet corn)

Cumin seeds

Turmeric powder

Red chili powder

Asafoetida

Garam masala powder

Crushed dry fenugreek leaves

Oil or butter

For masala paste:

Onion 

Tomato

Ginger

Garlic cloves

Green chilies

Chopped or broken cashews and 

magaz or melon seeds (soaked in water)

How we make it:

Preparing masala paste:

In a small grinder or blender, add all the ingredients for the masala paste. Grind or blend to a smooth paste. add very little water if required while grinding. Keep this masala paste aside.

Blanching and making spinach puree:

Rinse the spinach very well in water. Boil water with some salt. Let the water comes to a boil. then switch off the flame. Immediately add the spinach leaves to this hot water. Let the spinach leaves be immersed in the water for 2 to 3 minutes. Drain and quickly pour ice water over the spinach or immerse the spinach in ice cold or cold water. Keep for 2 to 3 minutes. In a blender, make a semi-fine or smooth spinach puree adding very little water. keep aside.

Making Corn Palak:

Steam or boil the corn kernels and keep aside. Now heat oil or butter in a thick bottomed pan and fry the cumin first till they become aromatic and are browned. Then add the ground masala paste and mix very well. Add the turmeric powder, red chili powder, asafoetida and garam masala powder. Keep on stirring and sautéing the masala, till the oil starts to leave the sides of the paste. Now when oil starts leaving the sides of the masala paste and color changes, add the spinach puree. mix very well. Then pour little water and season with salt. Simmer the whole curry for 6 to 7 minutes on a low flame. later add the boiled corn kernels and simmer for 1 to 2 minutes more. Now add crushed kasuri methi. Stir and cook further for ½ to 1 minute. Serve with roti or nun. 

Paneer Lababdar

What we need:

For the tomato-cashew paste:

Tomato 
Cashews 
Ginger 
Garlic 
Cloves
Cardamom

How we make it:

Take one cup of water in a pan. Pour all the ingredients into the pan and give it a good boil for sometime, until the tomato and cashews soften. Strain the water out and cool down the ingredients  Then in the grinder, make a smooth paste out of it.


Remaining cooking ingredients:

Paneer 
Onion 
Bay leaf 
Green chilli 
Coriander powder 
Cumin powder 
Red chilli powder 
Garam masala 
Kasuri methi 
Butter 
Soybean oil /sunflower oil 
Sugar 
Salt 

How we make it:

Cut the paneer in nice cubic shape and sprinkle some salt over it. Then heat butter in a pan and fry the paneer pieces gently. Keep them aside. Now add oil or butter, whatever you prefer in the pan. Add one bay leaf into it and chopped onions. Cook the onions till it takes a nice light brown color. Now add the tomato-cashew paste into it and cook it for sometime. When the raw smell disappears, add the spices (except garam masala) into it, mix them well and cook all the ingredients until oil starts to come out from the mixture. Pour some water and slited green chilies. Cover the pan and cook for sometime. Now add the paneer pieces and give it a gentle stir. Then add crushed dry kasuri methi and garam masala powder. Now the dish is ready. Before serving, pour one spoonful of melted butter on it and enjoy with roti or nun. 

Paneer Butter Masala

Paneer butter masala (non-veg)

What we need:

Paneer
White Oil
Onions (cubed) 
Tomatoes (roughly chopped) 
salt 
Cashew nuts (soaked in water) 
Butter
Ginger Garlic paste
Kasuri methi
Bay leaf 
Cinnamon stick
Cardamom
Cloves
Coriander powder
Kashmiri red chilli powder 

How to make it:

Heat a pan with oil. Fry the cubed onions until they turn transparent. Next add tomatoes and fry them with salt for 3 minutes. Cook covered till the mixture turns soft and mushy. Add coriander powder, cashews, red chili powder and sugar (optional). Cook until the mix gets roasted well and it should begin to leave the oil in the sides of the pan. Turn off the stove. When the mixture cools, blend it with 1 cup water in a blender to very smooth.
In the next step, heat butter in the same pan. Add dry spices and fry for one to 2 minutes. Add ginger garlic paste and then  saute well until the raw smell disappears.
Next pour the blended puree, then add red chili powder. If needed pour ¼ to ½ cup of water. Cook until the gravy thickens and you see traces of butter or oil. Let the gravy reach the desired consistency before you add paneer. Add paneer and kasuri methi . Stir well and cook for 3 minutes. Then pour melted butter if desired on the gravy. Garnish as you like it and serve.


Paneer butter masala (veg) 

What we need:

Paneer 
Cashews (soaked in water) 
Chopped Tomato
Green Chilies, minced
Ginger,minced
Cumin seeds
Kashmiri red chilli powder  
Cardamom, crusheda
Kasoori Methi/dry Fenugreek leaves 
Milk 
Butter/Ghee/Oil
Salt

How we make it:

Blend Cashews, chopped tomatoes and 1/2 cup water till smooth. Pour butter/ghee/oil and heat it  Then sprinkle cumin seeds and let it crackle. Next add crushed green cardamoms, stir and add ginger and green chili paste till the raw smell of ginger goes away. Then add the tomato-cashew paste and stir for few minutes. Then add dry fenugreek leaves and continue to stir. When oil separates from the mixture, pour milk and bring to a boil and continue to cook till fat separates. Then add paneer pieces and bring to a boil. Serve with roti,nan or rice