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Paneer : 200 gm
Green Peas: 200 gm
Masala : 2 tbsp level
Onions-chopped : 2 Nos
Tomatoes : 2 Nos.
Ginger : 2 tea-spoon
Green Chillies : 2 Nos
Coriander leaves : a few
Cream/Milk : 1 cup
Salt : to taste
Ghee : 2 tbsp


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Cut paneer into cubes. Heat ghee and fry the paneer to light brown and remove. Soak the fried paneer in hot
water for few minutes and remove. Vegetable masala mixed with little water and fry well. Chop one tomato, add
to the masala and fry well. Add green peas, paneer and very little water and cook the peas. Add cream and salt
to taste. Add tomato cut into eight pieces. Bring to boil, remove from the fire when the gravy is thick. Serve hot
garnished with chopped coriander leaves.
Paneer: Boil one litre milk in a pan. Add two tea-spoon lime juice. When the milk breaks remove from fire. Strain
through a muslin cloth bag. Tie the muslin bag and keep some wight on top of the bag. After one hour remove the
weight and take out the paneer from the muslin bag.

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Onion - 1/2 LB
Tomato - 1 LB
Ginger (small pieces)
Garlic - 10 (small cloves)
Mint leaves - 10 leaves
Green Chillies 10 (or to taste)
Cilantro
Cardamom - 1 piece
Clove - 2 pieces
Butter /or Oil - 2 Tbsp
Whole Milk - 1 litre


c
  

To make Panneer : Bring 1 litre whole milk to a boil. Add two spoons of Lemon juice and a laddle of
fermented Yogurt. The milk and water gets separated. Strain the water (called Whey) and put the paneer in
a muslin cloth and keep a heavy weight on top of it for a few hours. After the paneer gets set, steam it in a
pressure cooker for five minutes. Remove the panner and make it into cubes. Deep fry the panneer cubes
in oil.
Masala : Heat butter in a pan. Allow it to melt. Then add the clove and cardamom. Fry for a second. Add
finely cut Garlic, Ginger, Chillies and onions. Fry all these things nicely and when the onions turn golden
brown and gives a nice aroma, add the tomatoes and fry. Fry all the ingredients nicely for 15 minutes
making sure that nothing sticks to the bottom of the pan. After frying well, remove the pan from stove. Add
mint leaves just before removing the pan. And cool the masala. Grind the masala well in a mixie with water
- Do not add too much water. Masala should be of medium consistency. Heat the pan, and add the ground
masala. To this add salt to taste and the fried paneer cubes. Cook this in slow fire for 15 - 20 minutes.
Garnish with cilantros and serve with hot Parathas.

     


Cauliflower medium sized 1

Paneer cubes 1 cup
 Tomato 1
Onion 1
Chilli powder 1 tbsp
Garam masala powder 1/2 tblsp
Chopped coriander leaves 1 tblsp
Turmeric powder 1/4 tblsp
Butter 2 tsp
Salt to taste.

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Heat butter in a kadai and fry the finely sliced onion to a light brown. Add the tomato, chilli, turmeric and the garam masala
powders. Fry for a while. Then mix in the chopped cauliflower and the paneer cubes. Add just one cup of water and salt to
taste. Simmer till done. Just before serving, sprinkle the coriander leaves and give the kadai a twirl.

c


 
 

1. Paneer -15 blocks

2. Onion -2 (blanched and purred)
3. Tomato puree - 3 tsp
4. Ginger Garlic paste - 1 tsp
5. Cashew nut paste - 2 tsp
6. Chilli powder - 2 tsp
7. Coriander powder - 1 tsp
8. Turmeric powder - ¼ tsp
9. Gram masala - ¼ tsp
10. Fresh cream -1 cup
11. Butter - 2 tsp

Paneer butter masala preparation:

Take a pan and heat with butter.

Then add onion puree.

Sauté until the puree colour changes to light brown colour.

Now add ginger garlic paste.

Fry till raw smell disappears.

Then add red chilli powder, coriander powder, cashewnut paste, tomato puree, turmeric
powder, garam masala and salt.

Sauté for 7-8 mins.

Now add fried and soaked paneer cubes and little water.

Cook till the gravy becomes semi solid.

Finally add fresh cream and switch off the stove.

Now paneer butter masala is ready.

Serve with chapatti, poori, naan and paratha.




 700 gm: Raw chicken

 


 ½ kg: Curd
 1 tsp: Ginger garlic paste
 1 tsp: Red chilli powder
 Salt to taste

2 
  100 gm: White butter
 ½ kg: Tomato (pureed)
 ½ tsp: Black cumin seeds
 ½ tsp: Sugar
 1 tsp: Red chilli powder
 Salt to taste

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 100 gm: Fresh cream

 75 gm: White butter
 4-5: Sliced green chillies
 ½ tsp: Crushed fenugreek leaves



1. For the marinade, mix red chilli powder, ginger garlic paste, salt and curd together. Marinade is ready.
2. Now mix the raw chicken in the marinade and keep it in the refrigerator overnight.
3. Then roast the marinated chicken in a tandoor or an oven for about 5-10 minutes till it is three fourth done.
4. For the gravy, heat white butter in pan. Add black cumin seeds, tomato puree, sugar, red chilli powder and salt.
Mix it well.
5. Now add the prepared chicken, white butter, fresh cream, sliced green chillies and crushed fenugreek leaves.
6. Cook till chicken is done.
7. Butter Chicken is ready to eat.
8. Serve hot with rice or naan

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Beetroot - 2 large
Green Chilli - 3
Grated Coconut - As per ur wish
Curd - 3 tsp
Mustard seeds - 1 tsp


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1. Peel the beetroot and cut it into small cubes.
2. Cut the green chillies lenghwise
3. Mix greenchillies and beetroot.
3. Boil the above without water.Off the stove when the beetroot becomes soft(u must be able to pierc a fork into
the beetroot).
4. Allow it to cool.
5. Grind coconut with some mustard seeds
6. Add the grinded mixture and the curd to the cooled beetroot.

 

Bread -8 slices
onion -1 medium size
garlic - 4
ginger - 2 -3 inches
chilly powder - 1/2 tsp
green chillies - 3
salt
grated coconut - 2 tbsp
cilantro oil -3 - tbsp

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Chop onion,garlic,ginger,chillies.Pour 2 tsp oil ,fry them and add chilly powder, grated coconut and cilantro.
Remove the sides of the bread ,dip in water and squeeze excess wate. Add the fried item to the bread and
knead.Shape them into cutlets and fry it in a tawa

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 Tomatoes - 1 cup chopped or 1/2 cup tomato puree.
 French beans - 1/2 cup chopped
 Carrots - 1/2 cup chopped
 Cabbage - 1/2 cup chopped
 Onion - 1/2 cup chopped
 Potato - 1/2 cup chopped
 Sugar - 1 tsp or to taste
 water or vegetable stock - 3-4 cups
 ginger paste - 1/2 tsp
 garlic paste (optional) - 1/2 tsp
 corn flour - 1 tablespoon
 salt - 1/2 tsp or to taste
 butter - 1 tbsp
 Black pepper powder - 1/2 tsp or to taste.
 Fresh Cream or butter for serving - 1 tsp


 

1. heat butter in a deep pot. Add chopped onions. Fry for 2 -3 minutes.
2. add chopped vegetables . cook for 3 -4 minutes while stirring.
3. add the vegetable stock or water. Bring to boil and then reduce heat.
4. cook for 15-20 minutes till the vegetables are cooked.
5. add chopped tomatoes or the tomato puree. Cook further for 5 minutes.
6. Mix corn flour in a 1/2 cup water. Add to the soup mixture while stirring so as not to
form the lumps. Let it boil for a minute.
7. Check for consistency, add more water or stock if needed.
8. Add salt, sugar, and pepper powder according to taste.
9. Boil for 2 minutes. The vegetable soup is ready.

Add cream or butter, milk just before serving in the soup bowl.
Serve hot with croutons/garlic bread.

ï
      
_________________________


 
   

 Tomatoes ± 4 cups chopped

 Sugar - 1 tbsp or to taste
 water ± 3 cups
 corn flour ± 1 tablespoon
 salt ± ½ tsp or to taste
 black pepper powder ± ½ tsp or to taste.
 Fresh Cream or butter ± 1 tsp
c  


 Kash tomatoes.
 Chop roughly.

 
 

1. Boil 1 cup water in a pan. Add tomatoes to it. Cook for 5 minutes or till tomatoes
are just done. Take off fire.
2. Puree the tomato along with the water in which it was cooked.
3. Pass through a sieve to remove skin and seeds.
4. Put the puree back in the pot. Add 1 cup water. Bring to boil.
5. Mix corn flour in a 1/2 cup water. Add to the soup mixture while stirring so as not
to form the lumps. Let it boil for a minute.
6. Check for consistency, add more water if needed.
7. Add salt, sugar, and pepper powder according to taste.
8. Boil for 2 minutes.
9. The soup is ready. Add cream or butter just before serving in the soup bowl.

ï   

 

1. Chicken ± ½ kg
2. Basmati rice ± ½ kg (cooked)
3. Curd ± 1 cup
4. Onion ± 1 finely sliced
5. Lime juice ± ½ of the lemon
6. Ghee ± ¼ cup
7. Ginger ± 1 inch piece
8. Garlic - 3 flakes
9. Red chilli powder ± 1 tsp or to taste
10. Coriander powder ± 1 tsp
11. Garam masala ± 1 tsp
12. Turmeric powder ± ¼ tsp
13. Saffron ± ¼ tsp
14. Bay leaf ± 2
15. Cardamoms ± 3
16. Cinnamon ± 1 inch stick
17. Cloves ± 4
18. Cashwenuts ± 10
19. Coriander leaves ± ¼ cup (roughly chopped)
20. Mint leaves ± ¼ cup (roughly chopped)
21. Salt ± to taste

Hyderabadi Chicken Biriyani Preparation:

Marinate the chicken with curd, red chilli powder, coriander powder, turmeric powder
and salt for 1 hour.

Cook the basmati rice with enough salt, till half done and drain the water and keep it
aside.
Make a paste with ginger, garlic and keep it aside.
Soak the saffron strands in 1 tbsp warm milk and keep it aside.
Take a pan and heat with ghee.
Add cashewnuts, bay leaf, cardamom, cinnamon and cloves.
Sauté for few mins.
Then add onins and ginger garlic paste.
Saute till the raw smell disappears.
Then add marinated chicken pieces and garam masala.
Mix well and fry well till the curd is absorbed.
Add enough water and cook till the chicken pieces are tender.
Now divide the cooked rice into two portions.
Take few semi-cooked grains of rice and colour them with diluted saffron for garnishing.
Place half of the semi cooked rice in the heavy bottomed vessel.
Then spread half of the chicken gravy.
Sprinkle some coriander and mint leaves.
Again spread by a layer of remaining rice.
One more layer of remaining chicken gravy.
Again sprinkle remaining coriander and mint leaves.
Close the vessel tightly and cook on low flame for 30 to 45 mins.
Remove from the heat.

 
 
 

1. Aloo - 2 (cut into cubes)

2. Onion - 1 (medium size)
3. Tomato - 1 (medium size)
4. Ginger - 1 inch piece
5. Garlic - 4 flakes
6. Green chillies - 6 to 8
7. Turmeric powder - ½ tsp
8. Coconut milk - 1 cup
9. Oil - 6 tsp
10. Salt - to taste
11. Coriander leaves - few for garnishing

Potato kurma or aloo kurma preparation:

Make a paste with ginger, garlic and green chillies.

Now heat the oil in a pan and add mustard seeds.
Then add the chopped onions.
Sauté until the onion colour changes to light brown colour.
Then add the chopped tomatoes and the paste.
Saute till the raw smell disappears or the oil starts to separate from the mixture.
Now add turmeric powder.
Mix well and add potatoes and salt.
Once again combine well.
Now add coconut milk and little amount of water and bring it to boil.
Cover with a lid and cook for 5 mins.
Finally garnish with coriander leaves.
Serve hot with rice, roti, Parattah or naan.

2 

Basmati Rice - 2 cups
Onion - 3-4 nos
Cinnamon - 4-5 pieces
cardamom - 4 nos
 cloves - 6 nos
turmeric powder - 1/2 teaspoon
cashwenuts, raisins - for garnihing
butter/ghee - 50 gms
salt - to taste
water - 3 cups

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Wash and drain rice. Cut onion into thin pieces. In a pan, heat butter, add cloves, cinnamon and cardamom. Stir. Add
onion and stir occassionally , add rice before the onion turns into brown color. Stir for 1 min.Mix turmeric powder to it.
Put all these into a pressure cooker, add 3 cups of water, salt. Put the cooker in medium flame. Two vistles are enough
for rice to get cooked.
garnish with fried cashewnuts, raisins.

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Cooked toor dal - 4 tbsp
Tamarind - minimal quantity
(dont add much tamarind for kids)
Soak it in hot water for 10 minutes.
Tomato - 2 (medium sized)
Pepper-cumin powder - 1 tbsp
Salt to taste
Asafoetida powder - a pinch
Garlic - 2 pieces (slightly smashed and skin removed)
Turmeric powder - 1 tsp
Oil - 1 tbsp
Mustard seeds - 1\2 tsp
Cumin seed (jeerakam) - 1\2 tsp
Coriander leaves - 5||

"O $ |
1. Prepare juice of the soaked tamarind and throw off the remains. Put the tomatoes in
an empty small copper-bottom vessel and smash them. Add tamarind juice to the tomato
juice.

2. Add pepper-cumin powder, salt, asafoetida powder, garlic, turmeric powder. Add a
little water such that the aforesaid preparation is half the vessel.

3. Allow it to boil for 10 minutes. When a good aroma arises, pour the cooked toor dall in
the rasam mixture and allow it to boil for 1 minute.

th
4. Pour water into the rasam mixture till it is 3\4 of the vessel. When it gets ready for
boiling (should not boil) add coriander leaves and keep the rasam aside.

5. In a separate vessel, heat oil and add mustard seeds. When mustard seeds crackle,
add cumin seeds and add this mixture to the rasam. The rasam is ready.

6. This is suitable for babies from 9 months onwards. Pepper is good for stomach,
asafoetida aids in digestion, garlic relieves gas trouble and turmeric powder is anti-
bacterial in nature.

PREPARATION OF PEPPER - CUMIN POWDER:

 1. Take 5 tsp of pepper corns and 2 tsp of cumin seeds and make a fine powder in mixie.

2. Store it in an air-tight container.

3. It is always easy to prepare the powder beforehand instead of preparing a little

everyday.|

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