This receipe is passed to me by  my Friend Varsha. I tried and loved it.

Ingredients

• Butter/Oil/Ghee
• 1 Green Pepper  sliced 1/2 inch                                                            
• 2 Onions (Medium Sized) sliced lengthwise
• 1 cup cubed Paneer
• 4-5 Cashews & Almonds
• 2 Tbsp (Poppy seeds) Khas-Khas
• 4 pieces Garlic
• 3 Medium Tomatoe gravy
• 1 cup Fresh cream
• 1-cup whole milk
• Red Chili powder
• Salt to taste

Direction

• Heat oil and fry onion.
• Grind Cashews, almonds and poppy seeds, add some water if required. Make a fine paste.
• Once the onions are turned golden brown, Add almond, cashews and poppy seed paste.
• Add the finely chopped garlic. Add Tomatoe puree after few seconds.
• Let it cook until you see oil is seperating from gravy.
• Add green peppers, and paneer.
• Add red chili powder and salt. Keep it on medium flame, and then add fresh cream and whole milk.
• let it cook till you can see some oil seperating from gravy. Garnish it with either cilantro or Kasoori methi/Dried Fenugreek.
• I would recommend Kasoori Methi because it adds colour and fragrance to the dish.

Enjoy with Hot Chapati/Naan or Rice!

Ingredients

• two large egg yolks
• two large egg whites
• 1 tablespoon granulated sugar
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons all purpose flour
• Butter or little oil
• 2 cup corn kernels ( thawed if you are usually frozen)

Directions

• Beat the egg whites in a large bowl with a whisk. You can also use your stand mixer or hand mixer with a whisk attachment.
• Lightly beat the egg yolk and then mix into the corn.
• Add flour, salt, pepper, and sugar and mix.
• Fold in the egg whites into the corn mixture.
• After melting 2 tablespoons of butter in a nonstick skillet, place tablepoon sized heaps into the hot butter.
• Once they browned, about 2 to 3 minutes, flip them over and browned the other side.
• Serve them hot with Soy Sause or chilli sauce.
  

Ingredients:

• Ghee/Clarified Butter - 8 tablesppon.
• Gajar/Carrots - 1 kg
• Milk - 1 liter
• Malai/Heavy Cream - Small Tin
• Nutmeg powder -1/2 teaspoon
• Sugar - ½ kg
• Dry Fruits sliced
  Kaju/Cashews- 20
  Badam/Almonds - 15
  Pista/Pistachio- 15
  Kismis/Raisins -20
  Charoli/Buchanania latifolia -15
• Sliver leaf (optional)

Baigan Bharta  

Ingredients

• 1 egg plant (brinjal/baigan) (should be fat and big)
• 1 big onion
• 3-4 green chillies
• 1 tablespoon fine cut ginger
• 2 small tomatoes
• 1/4 tsp red chilli powder
• 1/2 tsp haldi/turmeric powder
• 1 tsp dhania powder
• salt to taste
• oil & jeera for saute
• green coriander to garnish
• 1/2 mix Veggies like Peas, Corn & Carrots - Optional

Method

If you have an oven, preheat the oven to 300 degrees. Put the Egg Plant in the baking sheet and keep checking it/turning it till the outer skin starts cracking and can be peeled off without difficulty. Remember, this process has to be done carefully so that the inner part of the EggPlant is also cooked well.

   1. Wash eggplant and dry it. Rub little oil all over it on outer side. 

   2. If you have a gas burner, put the eggplant directly on the burner and keep turning it till the outer skin starts cracking and can be peeled off easily.

or

    2. Preheat oven to 450 degrees F (230 degrees C). Place eggplant on a medium baking sheet. Bake 20 to 30 minutes in the preheated oven, until tender.

3. Allow the eggplant to cool a little. Peel the outer skin of the eggplant.

4. When the skin is removed, crush the eggplant using knife/spoon well so that it has an even consistency. Usually I run it in food processor for few seconds.

5. Put some oil in a pan. When hot, put som Jeera(cumin seeds) into it and put the (not so finely chopped onion) into it.

6. When the onions are light golden brown, add the (finely cut)green chillies and (finely cut)ginger to it.

7. Heat it for 2-3 minutes. Add all the masalas.

8. Add the eggplant to it. Stir it well.  Add optional veggies too.

9. Let it cook for 15 minutes.

10. Garnish with coriander leaves and serve hot with Parathas/Rice.

*If you don’t have goda masala/ black Maharashtraian masala in your pantry, use 1 tbsp coriander powder and ½ tbsp cumin powder.

I tried this receipe with Fresh Organic Spinach which made it more tasty just like Resturant style......

Ingredients

• 3 cups chopped spinach
• 2 large onoins chopped fine
• 2 large potatoes boiled and peeled
• 1 tomato grated
• 2 green chillies
• 1" piece ginger
• 1 tsp. lemon juice
• 1/2 tsp. wheat or other flour
• 1 tsp. red chilli powder
• 1 tsp. cinnamon-clove powder
• 1/4 tsp. turmeric powder
• 1/2 tsp cumin seeds
• 2 pinches asafoetida
• 1/2 tsp. garam masala
• 1/2 tbsp. butter
• 4 tbsp. ghee
• salt to taste
  

METHOD:

• Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
• Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
• Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
  Keep aside.
• Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
• Drain the potatoes, keep aside.
• In the same hot ghee add the cumin seeds.
• Add the ginger, onions and fry till very tender.
• Add the tomato and further fry for two minutes.
• Add all the dry masalas and fry till ghee separates.
• Add spinach and potatoes.
• When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
• Just before serving heat butter in a tiny saucepan and add the asafoetida.
• Pour over the vegetable and mix gently.
• Serve hot with naan or parathas or even rice.

Ingredients:

• 4 large potatoes boiled, peeled and mashed
• 1/2 cup sabudana (sago)
• Water
• 1 large onion chopped very fine
• 2 green chillies chopped very fine
• 2" piece of ginger grated
• 1/4 cup peanuts roasted and crushed coarsely
• 1 tsp raw mango powder
• 1 tsp cumin seeds
• Salt to taste
• Vegetable/canola/sunflower cooking oil for shallow frying

Preparation:

• Soak the sabudana (sago) in warm water overnight. It will puff up and become translucent.
• Mix the sabudana with all the other ingredients and form a paste. Add salt to taste.
• Make the paste into equal-sized balls and flatten slightly to form patties.
• Heat oil in a wide, flat pan and shallow fry the patties till golden.
• Drain on paper towels and serve with tamarind chutney or any other  and piping-hot Masala Chai.

Ingredients:

• 1 litre milk
• 1/4 cup rice, washed and soaked for 30 minutes.
• 3/4 cup sugar
• 1/4 tsp. cardamom powder
• 10-15 strands saffron, crushed, soaked in 1 tsp. warm milk
• 10 almonds
• 10 unsalted pistachios
• Ghee/Butter (Used in Method 2)

Method 1:

1. Crush almonds, pistachios coarsely, keep aside.
2. Boil rice in plenty of water till half done.
3. Drain, spread on a plate, to cool grains.
4. Heat milk, bring to a boil.
5. Add rice, stirring continuously, till boiling resumes.
6. Simmer, stirring occasionally, to keep rice from sticking to bottom.
7. Allow rice to cook fully, but not get mushy.
8. Add sugar, cardamom, saffron, almonds and pistachios.
9. Simmer for few minutes

Method 2:

1. Crush almonds, pistachios coarsely, keep aside.
2. Heat little ghee/butter in pan.
3. Add raw washed rice into it once ghee/butter is hot. Toast it for 2 minutes.
4. Add milk.
5. Allow rice to cook fully, but not get mushy.
6. Add sugar, cardamom, saffron, almonds and pistachios.
7. Simmer for few minutes.

 serve piping hot.