ALOO - 65

Ingredients :-

Potatoes - 6
Onions - 4
Green chillis - 3
Aji-no-moto - ½ spoon
Curd - 1 1/2 cups
Salt - to taste
Red chilly powder - ¾ spoon
Oil - for deep frying
Bengal gram flour - 2 spoons
Baking powder ¼ spoon
Garam masal powder ¼ spoon

Preparation :-

Cook potatoes in cooker till one whistle, peel outer skin and dice into big cubes, sprinkle little salt , baking powder and Bengal gram flour to that, deep fry in hot oil till light brown , keep aside, tie curds in a clean muslin cloth and hang it till water drains from that, remove that curd cheese from the cloth and whip it with spoon till it becomes soft, cut onions into 1 inch long pieces , slit green chilies into two, lengthwise, heat two spoons of oil and fry chilies,onions along with aji-no-moto, when it turns golden brown add whipped curds to that, sprinkle salt, chilly powder and garam masala powder, fry in medium flame stirring constantly till oil is separated, add fried potatoes with little water if necessary, boil for few minutes and serve hot, o.k..

PANEER MAKKANWALA

Ingredients :-

Paneer cubes - as required
Butter - 3 spoons
Oil - for paneer deep frying

Grind together:-

Onions - 3
Ginger - 1 inch piece
Garlic - 6 flkes
Red chilies - 2
Tomatoes - 4 or 5
Coriander leaves - ½ bunch
Curry leaves - few
Grated coconut - 1 ½ spoons
Poppy seeds - 2 spoons
Cinnamon - 1 inch piece
Cardamoms - 2
Dhania powder - 2 spoons
Salt - to taste

Preparation :-

Take paneer cut into cubes, and deep fry in oil, grind masala without adding water, heat half of the butter and one spoon of oil, add the ground masala and fry well till ghee separates from it, add fried paneer cubes and 1 spoon of butter with little water reduce the flame, cover the lid , and keep for a few minutes, stir carefully in between , remove from fire and serve garnished with coriander leaves, finely cut onions, and lime pieces can be served as accompaniments. O.k..

KOFTA CURRY

Ingredients :- ( for making koftas)

Cauliflower - 1 medium size
Ginger - 1 spoon
Garam masal a powder ½ spoon
Milk ½ cup
Corn flour 2 spoons
Green chilies 2
Bread crumbs 4 spoons
Paneer 4 ounces
Thymol seeds (ajwain ) ½ spoon (optional)
Ghee for frying
Salt to taste

Preparation :- ( to prepare kofta )

Cut cauliflower into big flowerettes, wash well and soak in salted water for half an hour, wash again and steam in pressure cooker with cut ginger, without adding any water, allow to cool and mash it . mix bread crumbs , garam masala powder finelycut chilies and salt to that, make small balls with a small piece of paneer inside Ajwin can be added to the mashed cauliflower mix corn flour in milk to from paste . dip these balls in it and coat with bread crumbs and deep fry till golden brown.

Ingredients :- ( for the gravy )

Onions - 3 big
Ginger 1 inch piece
Garlic 6 flakes
Tomatoes 4 medium size
Curds ½ cup
Bay leaf 1
Cinnamon 1 inch piece
Red chilly powder 1 spoon
Dhania powder 1 spoon
Garam masala 1 spoon
Salt to taste
Ghee for frying.

Preparation :-

Cut onions long thin pieces, grind ginger, garolic to paste, heat ghee in a pan , add cinnamon and bay leaf then put onions and fry till litebrown, mix ginger garlic paste, and fry for 2 more minutes, added dhania powder, and chilly powder, garam masala and ½ cup of beaten curds, fry till ghee separates from it, blanch tomatoes in hot water , peel the skin and chop finely , add cut tomatoes,and ontinue to fry till the gravy , becomes pulpy, pour enough water , salt and boil for 5 to 8 minutes when gravy is thick remove from fire, keep the fried koftas separately, while serving arrange koftas in serving dish. Pour hot gravy on top, sprinkle cut coriander leaves and dot with fresh cream.