Main Course

• 4 tomato
• 4 onions
• 10-15 cashew
• Salted butter - 4 TBSP
• 3 TBSP - Kitchen King masala
• 1 TBSP - Ginger garlic paste
• 4 TBSP - Kasuri Methi
• 2 TBSP - Chilly powder
• 2-3 TBSP - Salt
• 
  
• Refined oil for deep frying

• Cut the onions and tomatoes into small pieces
• Soak 10-15 cashew in water
• Take a kadai, add 2 TBSP salted butter and 2 TBSP Oil
• Add the onion and fry for some time
• Add the tomato and fry for some time
• Add the Cashew to the above
• Add 1 TBSP Kitchen king masala
• Add 1 TBSP Chilly powder
• Add 1 TSP Turmeric powder
• Add 1 TBSP Ginger garlic paste
• Add 1 TBSP Salt
• Add 2 TBSP - Kasuri Methi
• Mix for about 10 Mts
• Switch off the gas and allow it to cool
• Mix the above in a mixer and keep it aside

• Take the same kadai
• Add 2 TBSP Salted butter
• Add the Paneer that has been cut into shapes
• Add 2 TBSP Kasuri Methi
• Add 1 TBSP Chilly powder
• Add 1 TBSP salt
• Fry it for about 10 minutes till the same is slighly brown in color

• Now, add the gravy to the above and mix for 10 Minutes
• Switch off the gas and now the paneer butter masala is ready to be served

• 4 tomato
• 4 onions
• 4-5 potatoes
• 1 carrot
• Coriander
• 1/2 cup corn - mashed
• 1/4 cup green peas - mashed
• 10-15 cashew
• 3 TBSP - Kitchen King masala
• 1 TBSP - Ginger garlic paste
• 4 TBSTP Besan
• ground bread crumbs
• 1 TBSP Aam chur
• 2 TBSP - Chilly powder
• 2-3 TBSP - Salt
• 1/4 cup corn
• Refined oil for deep frying

• Cut the onions and tomatoes into small pieces
• Soak 10-15 cashew in water
• Take a kadai, add 4 TBSP Add the onion and fry for some time
• Add the tomato and fry for some time
• Add the Cashew to the above
• Grind the above into a paste in a mixer

• In another kadai, add 3 TBSP Oil,
• 1 TBSP Kitchen king masala
• Add 1 TBSP Chilly powder
• Add 1 TSP Turmeric powder
• Add 1 TBSP Ginger garlic paste
• Add 1 TBSP Salt
• Add the onion tomato paste
• Mix for about 10 Mts
• Switch off the gas and allow it to cool

To make the vegetable ball 

• In a cooker, add the potatoes, carrot and pressure cook
• Shred the potato, add 1 TSP aamchur, 1 TSP Chilly powder, 1 TSP Salt, shred the other vegetables, Coriander,  4 TBSP besan  and 3 TBSP powdered bread crumbs (To bind the ball)
• Make it into balls and keep it aside and deep fry it

• Before serving, add the koftas and serve it by adding some coriander on top

• 1 Cup moong dal ( Split)
• 1 tomato (Finely chopped)
• 1 onion (Finely Chopped
• Coriander
• 3 green chillies
• 1 TSP jeera /cummin
• 1 TBSP Ginger garlic paste
• 1/2 TSP turmeric powder
• 1 TSP Chilly powder
• 1 TBSP Kasuri Methi
• Salt to taste 1 TBSP

• Take 1 cup split moong dal
• wash it 
• Add 2 1/2 cups water and keep it aside for 10 mts
• Take a pressure cooker
• Transfer the moon dal with the water to the cooker
• Add 1/4 TSP turmeric powder
• Pressure cook - 2 whistles then reduce the flame and switch off after 10 minutes
• Take out the cooked moong dal and mash it

• Take a kadai, add 3 TBSP refined oil
• Once the oil is hot, add 1 TSP mustard, 1 TSP Jeera
• Add the green chillies, onions for 5 mts and saute
• Add the tomato  and saute for 5 mts 
• Add 1 TSP chilly powder and mix
• Add 1 TBSP Kasuri Methi
• Add the ginger garlic paste and saute for 10 minutes

• Now, add the cooked moong dal, add some water to dilute it
• Mix for about 10 Mts
• Switch off the gas and allow it to cool
• Garnish with fried onions, dry red chillies, jeera, coriander and serve 

  For 4 people

• 2 Cups Basmati rice
• 2 Onions
• 1 cup peas
• 1/2 cup corn (If reqd)
• 3 green chillies
• 1 TSP jeera /cummin
• 1 TBSP Ginger garlic paste
• 1/3 cup coconut milk
• 4 cloves, 3 star anise 
• 10 cashews
• 3/4 TBSP Salt

• Take  2 cups basmati rice, wash it in water, soak it in water and keep it aside for 15 mts
• Soak the Peas and corn also in hot water for 10 mts
• Cut the onions into medium pieces and grind it into a paste in the blender

• Take a kadai, add 3 TBSP refined oil
• Once the oil is hot, add 1  TSP Jeera and the cloves and star anise
• Add the slit green chillies and saute for 5 mts
• Add the onion paste to the above and saute for 10 mts
• Now add the peas and corn and saute for 2 mts
• Now add 1/3 cup coconut milk to above and mix
• Add 4 cups water ( Ratio is 2 cups water for 1 cup rice)
• Heat the above and after around 20 mts, the pulao is ready
• Fry the cashew and add it at the end
• Serve with any gravy

  For 4 people

• 2 Cups   Kabuli chana
• 2 Onions
• 2 tomatoes
• 1 TBSP Chana masala powder
• 1 TBSP Salt
• 3 TBSP Refined oil
• 1 TBSP Chilly powder
• 1 TBSP Salt
• 1 TSP turmeric
• 1 TBSP Ginger garlic paste

• Take 2 cups Kabuli chana, wash it in water, soak it in water  and keep it aside for 8-10 hours (or overnight)
• After the set time given above, wash the chana  and add 4 cups water
• Put 1 tea bag, dry spices like clove, cardamom
• Pressure cook the above - after two whistles, keep in sim and switch off in 10 minutes

• Use blender to mash the tomato and onions 

• Take a kadai, add 3 TBSP refined oil
• Once the oil is hot, add 1  TSP Jeera, 
• Add 1 slit green chillies and saute for 2 mts
• Add  1 TBSP  Ginger garlic paste
• Add the tomato onion paste to the above and saute for 5 mts
• Add 1 TBSP Chana masala powder, 1 TSP chilly powder, half spoon turmeric powder and saute for 10-15 minutes

• From the cooker, Keep 1 cup cooked chana aside and mash the same.

• Now add the balance cooked chana from the cooker along with the water to the kadai where the gravy is being cooked
• Now add the mashed chana ( Idea is to give consistency)
• Heat the above and after around 20 mts, the chana masala is ready
• Add some choped coriander on top
• Serve with rice / roti