PANEER BUTTER MASALA - NO ONION

INGREDIENTS:

Paneer	200 gm – cubed
Tomato	2-3 medium
Cashew nuts	8-10
Milk	½ cup
Sugar	1 tsp
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp
Garam masala powder	½ tsp
Kasuri methi	½ tsp
Ginger paste	1 tsp
Green chili	1-2
Butter	1.5 tbsp
Cumin seeds	½ tsp
Cinnamon stick	1 -2 pieces
Cloves	3-4
Cardamom	2-3
Bay leaf	1
Coriander leaf	2 tbsp – chopped
Cream	2-3 tbsp

METHOD:

• Blanch the tomatoes and puree them into smooth puree. Keep aside. Similarly make a smooth paste of cashew nuts and keep aside.
• Heat 1.5 tbsp of butter, add cumin seeds, cinnamon stick, cloves, cardamoms and bay leaf. As cumin seeds splutter, add the ginger paste and slit green chili. Saute everything for 1-2 mins.
• Add tomato puree and cook until oil separates from sides. Add turmeric powder, red chili powder, coriander powder and salt. Saute for 30-60 secs.
• Add the cashew paste, sugar and milk. Cook on low flame by stirring continuously until the gravy comes to a boil.
• Add the paneer cubes and cook for 2-3 mins. Add the garam masala, crushed kasuri methi, coriander leaves and cream.  Mix well and remove from heat.
• Serve the paneer butter masala hot with rotis or naan.

PANCHMEL DAL

INGREDIENTS:

Toor dal	¼ cup
Orid dal	2 tbsp
Chana dal	2 tbsp
Masoor dal	¼ cup
Moong dal	¼ cup
Tomato	1 large – chopped finely
Coriander leaf	2-3 tbsp – chopped finely
Oil	1 tsp
Cumin seeds	½ tsp
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp
Garam masala powder	½ tsp
Asafetida	A pinch
Green chili	1-2
Ghee	1 tbsp

METHOD:

• In a mixing bowl, add all dals (toor, orid, chana, moong, masoor) and wash thoroughly for 3-4 times. Soak the dals for 30 mins and pressure cook them for 3-4 whistles.
• As pressure settles, remove the lid and mash the dal slightly. Also add ½ cup lukewarm water to adjust the consistency if dal is too thick.
• In a pan, heat 1 tsp oil and ½ tbsp ghee. Add cumin seeds, asafetida. As the seeds splutter, add the garam masala powder and the dal.
• Add turmeric powder, red chili powder, coriander powder and salt. Let the dal come to a boil and add tomatoes, green chili and coriander leaves.
• Boil the dal for another 3-4 mins and remove from heat.
• Add the remaining ½ tbsp ghee and serve the dal.

PINEAPPLE PACHADI

INGREDIENTS:

Pineapple	1 cup – chopped into cubes
Salt	As per taste
Turmeric powder	¼ tsp
Coconut	3 tbsp grated
Cumin seeds	¼ tsp
Mustard seeds	¼ tsp + ¼ tsp
Green chili	1 small
Jaggery	1 – 2 tsp
Curd	¼ cup
Oil	1 tsp
Dry red chili	1
Curry leaves	3-4 leaves

METHOD:

• Peel and chop the pineapple into cubes. Cook the pineapple cubes with salt and turmeric powder in ¼ cup water for 5 mins on medium flame.
• Meanwhile, blend grated coconut, ¼ tsp cumin seeds, ¼ tsp mustard seeds and green chili into a smooth paste using 1-2 tbsp water.
• Add the coconut paste to the cooked pineapple. Also add 1 tsp of jaggery powder (add 2 tsp if the pineapple isn’t sweet).
• Cook for another 2-3 mins until most of the moisture is evaporated. Remove from heat and let the pineapple - coconut mixture cool down. Add ¼ cup of curd and mix well. 
• In a tadka pan, heat 1 tsp oil and add dry red chili, curry leaves and ¼ tsp mustard seeds. As seeds splutter, add the tadka to the pachadi.
• Serve the pineapple pachadi.

Note: The pachadi will have a fine balance of salt, sweet, sour and spice. So don’t add too much green chili and also too much jaggery.

PASTA WITH ROASTED VEGETABLES

INGREDIENTS:

Ingredients for Sauce:
Onion	1 medium – finely chopped
Tomato	3 large - pureed
Oil	3 tbsp
Salt	As per taste
Sugar	½ tsp
Black pepper powder	½ tsp
Red chili powder	½ tsp
Dried basil	1 tsp
Mixed Italian herbs	1 tsp
Tomato paste	1.5 tbsp

Ingredients for Roasted Veggies and Pasta:
Potato/ Sweet potato	1 medium
Carrot	1 large
Cauliflower	1 small head
Broccoli	1 small head
Green beans	10-12
Bell pepper	1 small
Salt	As per taste
Black pepper powder	1 tsp
Mixed Italian herbs	2 tbsp
Oil	2-3 tbsp
Pasta	2 cups

METHOD:

Making the pasta and sauce:

• Cook the pasta as per the package instructions and keep aside.
• Heat 2 tbsp of oil in a pan on medium heat. As oil heats, add chopped onions and saute till translucent.
• Add the pureed tomatoes and saute for 3-4 mins.
• Add salt, ½ tsp black pepper, ½ tsp red chili powder, and tomato paste. Mix well and continue cooking until the raw smell of tomatoes are gone and little oil starts oozing from sides.
• Add ½ cup of lukewarm water to adjust the consistency. Once the sauce comes to a boil, add ½ tsp sugar to balance the acidity of tomatoes.
• Turn off the heat and add the dried basil and mixed Italian herbs. Mix well and cover for 2 mins so that the flavor is absorbed in the sauce.
• The sauce can be made fresh or even ahead of time. If preparing ahead of time, store in a clean glass jar and it will stay good for 3-4 days in refrigerator.

Preparing the roasted veggies:

Vegetables can be roasted either individually or by pairing with another vegetable or they can be roasted in stages. The pairing groups are:

1. Root vegetables: Potato, Sweet potato, Carrot, Beetroot – 30-40 mins depending on size
2. Crucifers: Cauliflower, Broccoli, Brussel sprouts – 15 – 20 mins.
3. Soft / Thin vegetables: Zucchini, Eggplant, Bell pepper, Beans, Asparagus - 10- 15 mins.

When roasting in stages, start with the longest cooking vegetables and then add easier vegetables. If the baking sheet is full, use a different baking sheet.

Never overcrowd the baking sheet as overcrowding will result in steaming the veggies rather than roast.

Roast the vegetables until they are toasted and edges are slightly charred. Also give a toss in between to ensure even roasting of veggies on all sides.

• Preheat the oven to 425 deg F. In a small bowl, add 2 tbsp of Italian herbs, 1 tsp black pepper powder and 1 tsp salt. Mix and keep aside.
• Meanwhile peel and chop the potato and carrot into big cubes. Chop the cauliflower and broccoli into florets. Cut the green beans into 1.5” inch long piece. Also cut the bell pepper into cubes.
• Pair the vegetables as per the above instructions and add to a mixing bowl. Season them with oil and spice mix. Keep aside.
• Transfer the root veggies to the baking sheet first and then to preheated oven. Cook for 15 mins and then add the crucifers.
• Cook everything for 10 more mins and add the soft/thin veggies. Continue roasting for 10 mins. if the veggies aren’t fully toasted, roast them again for another 5 mins.
• Remove from the oven and keep aside.

Assembling the entire dish:

• Heat a tsp of oil in wide pan and add the required amount of sauce. Once the sauce heats up, add the pasta and mix well so that the pasta is well coated in sauce. Remove from heat.
• If you prefer, the roasted veggies can also be mixed into the sauce while adding the pasta.
• In a serving plate, add a serving of pasta and top it with the roasted veggies. Serve warm and enjoy!

TOMATO BHINDI

INGREDIENTS:

Okra / Bhindi	400 gms
Tomato	2 medium - chopped
Oil	1 tbsp
Mustard seeds	½ tsp
Curry leaves	1 sprig
Salt	As per taste
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Coriander powder	1 tsp

METHOD:

• Wash the okras and pat dry the okras in a kitchen towel. Trim the both ends of okra and cut into ½ inch roundels.
• Heat ½ tbsp oil and add the chopped okra, ¼ tsp red chili powder, ½ tsp coriander powder and 1/8 tsp turmeric powder.
• Mix well and cook on low heat uncovered until the okras are roasted crisp. Stir in between to get even roasting. Remove from heat and transfer to a plate.
• Heat the remaining oil, add mustard seeds and curry leaves. As seeds splutter, add the chopped tomatoes, salt, turmeric powder, ¼ red chili powder and ½ tsp coriander powder.
• Cook until tomatoes turn mushy and oil separates from side. Add the roasted okra pieces and mix well to coat the okra in tomato gravy.
• The okra should have little crunch and not turn mushy, so mix the okra in tomato just before serving. Check for seasoning and cook for 1-2 mins. Remove from heat.
• Serve the tomato bhindi hot.

DAL DHOKLI

INGREDIENTS:

Ingredients for dal:
Toor dal	½ - ¾ cup
Peanuts	2 tbsp
Water	2 cup
Salt	As needed
Turmeric powder	½ tsp
Red chili powder	½ tsp
Coriander powder	½ tsp
Cumin powder	¼ tsp
Garam masala powder	¼ tsp
Jaggery	½ tsp
Lemon juice	1 tbsp
Tomato	1 large – chopped
Ginger paste	1 tsp
Curry leaf	1 sprig
Coriander leaves	3 tbsp – chopped
Cumin seeds	½ tsp
Mustard seeds	½ tsp
Dry red chili	1-2
Asafetida	1/8 tsp
Oil	1 tsp
Ghee	1 tbsp

Ingredients for dhokli:
Wheat flour	1 cup
Salt	½ tsp
Turmeric powder	¼ tsp
Red chili powder	½ tsp
Ajwain	½ tsp
Oil	1 tsp
Water	½ cup

METHOD:

Preparing the dhokli:

• In a large mixing bowl, add 1 cup wheat flour, salt, turmeric powder, red chili powder, ajwain. Mix well and start kneading into a smooth dough by adding little water at a time.
• Once the dough is smooth, smear a tsp of oil on the dough. Let the dough rest for 15 mins.
• Divide the dough into 5-6 portions. Dust a dough ball on both sides with flour and then roll out into a slightly thick chapati.
• Cook the chapati on hot tawa for 30 secs each side. The chapati doesn’t need to be fully cooked, it should be only half-done.
• Repeat the same steps with remaining dough balls. Once all the half-cooked chapatis are done, stack them together and cut into diamond shapes or shape of your choice.
• Keep the cut dhoklis aside.

Preparing the dal:

• Wash the toor dal thoroughly and cook the dal with 1 cup of water and ¼ tsp turmeric powder in a pressure cooker for 4-5 whistles. Along with the dal, cook peanuts with water in a small bowl.
• Remove the lid once pressure settles and carefully remove the cooked peanuts. Drain the water from peanuts and keep aside. Mash the dal so as to get a smooth consistency.
• Heat 1 tsp of oil, add cumin seeds, mustard seeds, broken dry red chili and curry leaves. As the seeds splutter, add asafetida and ginger paste.
• Saute for a min and add the chopped tomato. Also add ¼ tsp turmeric powder, ½ tsp red chili powder, ½ tsp coriander powder, ¼ tsp cumin powder, and ¼ tsp garam masala powder.
• Mix well and cook until the tomatoes are soft and mushy. Add the mashed dal, cooked peanuts and 1 cup of lukewarm water.
• Mix everything well and bring the dal to a boil. The dal should be thin and watery consistency as the dal will thicken after adding the dhoklis. So, add another ½ cup lukewarm water if the dal is thick.
• After the dal comes to a boil, add the cut dhokli pieces to the dal and let it cook for 10 mins in medium flame.
• The dal would have thickened and the dhoklis would also be full cooked after 10 mins. Turn off heat and add ½ tsp jaggery, 1 tbsp lemon juice and chopped coriander leaves. A tbsp of ghee can also be added to enhance the flavor.
• Serve the dal dhokla warm.