Kadhai Paneer

Ingredients

7 oz Paneer cut into bite size cubes

2  Medium Carrots cut into Discs

1 Big Green Bell Pepper cut into bite size pieces

1 Medium onion cut into bite size pieces

1 Roma tomatoes cut into bite size pieces

1 inch ginger grated

3 cloves Garlic grated

1 green chilli

1 tsp cumin seeds

1 tsp coriander powder

1 tsp cumin powder

1 tsp red chilli powder

1 tsp Garam masala powder

1 tsp crushed Kasuri methi

1 Tbsp tomato paste

Pinch of sugar

Salt to taste

4-5 mint leaves

Water as needed

3-4 Tbsp oil

Recipe

Add oil into a pan and heat it up.

Once hot, add carrots , saute till tender, remove from pan and keep aside.

Add bell peppers into the same pan, saute till tender , remove from pan and keep aside.

Do the same with onions, when onions are slightly translucent, remove them from pan.

Saute Paneer for 30 seconds and keep aside.

Finally add tomatoes, Saute for a minute. They should not turn mushy. Keep aside.

In the same pan add cumin seeds. once they splutter, add tomato paste,grated ginger,garlic and green chilli. Saute till the raw smell is gone. 

Add coriander powder, cumin powder, red chilli powder,turmeric powder,Kasuri methi, fry for 30 seconds, Add 1/2  cup water to make the paste thinner.(Add more or less depending on the preferred consistency)

Let it come to a boil. once small bubbles appear, add the vegetables and Paneer pieces, salt to taste and Garam masala powder. Mix gently.Finally add mint leaves to garnish on top.

Cover and simmer for 1-2 minutes so that the flavors develop.

Serve hot with jeera rice, pulao or Naan.

Tomato rice

Ingredients

 4 Roma tomatoes
1 Tbsp tomato paste
1 green chilli
1 sprig curry leaves
3 Tbsp mint leaves finely chopped
3 Tbsp cilantro finely chopped
1/4 tsp turmeric powder
1 tsp cumin powder
1 tsp coriander powder
3 cloves garlic roughly chopped
1 medium onion chopped
1/4 tsp cumin seeds
1/4 tsp mustard seeds
1/4 tsp Chana daal(Bengal gram)
1/4 tsp urad daal(Black gram)
1/8 tsp hing
1/2 tsp sugar
1/2 tsp Garam masala
2 Tbsp oil
2 cups of Sona masoori rice
3 cups water
Salt to taste

Recipe

In a rice cooker, cook 2 cups of rice in 3 cups of water. Keep aside.

Heat a pan on medium , add oil .

Once oil is hot, add chana daal.vFry till the color changes to light brown.

Add urad daal,cumin seeds, mustard seeds. Wait till they splutter then add curry leaves and hing.

Add chopped onion, fry till translucent. 

Add chopped garlic,slit green chilli,cumin powder, coriander powder, turmeric powder and fry for 1/2 a minute.

Add chopped tomatoes and cook on medium heat till the tomatoes are soft and paste like.

Add tomato paste and saute till the raw smell is gone. 

Add sugar,salt and cooked rice.

Finally add garam masala, mint leaves and cilantro.Mix well

Serve hot.

Vegetable Hakka Noodles

Ingredients

1 pack Ching's Veggie Hakka noodles

9-10 baby carrots

1 big red bell pepper

1 big green bell pepper

1 big onion

Handful frozen corn

4-5 Tbsp canola oil

1 Squirt Tomato ketchup

2 Tbsp Ching's green chilli sauce

1 squirt Sriracha red chilli sauce

2 Tbsp Ching's all in one sauce

Salt and pepper to taste

Recipe

Add noodles into a pot of boiling water.Cook for 2 minutes. Drain water, drizzle oil and keep aside.

Chop all the veggies lengthwise.

Take a Frying pan,heat it up.Add oil.

Once oil is hot, add baby carrots and fry for 1 minute.

Add onion, fry till translucent.

Add Frozen corn,Red bell pepper, green bell pepper. Saute for 1 minute on high heat.

Mix in the cooked noodles, all the sauces(Add more or less depending on personal preference), salt and pepper.Mix well and saute on high heat for 15-20 seconds.

Serve hot.

Gutti Vankaya(Stuffed Eggplant)

Ingredients

7-8 small Indian eggplants
2-3 tbsp oil
1 cup of Kura podi(Lentil spice mixture)
1/4 cup water
1/4 tsp of tamarind paste

Recipe

Wash and clean the eggplants.
Take an eggplant retain the green stem and make a cross cut on the opposite side.
Stuff the eggplant with the lentil spice mixture.
Heat a pan and add oil.
Add the stuffed eggplants into pan once the oil is hot.
Cover and cook on medium low heat.

Sprinkle water on to the pan if it looks like the eggplants are getting burnt and again cover and cook.
Repeat the above two steps till the eggplants are tender soft and completely cooked.
To know if the eggplants are cooked, press the area under the green stem on the eggplant with the back of a spoon.It should be soft to touch.
Take a bowl and add the tamarind paste and some water to make the consistency thin.
Sprinkle this tamarind water on to the cooked eggplants.
Serve hot with rice.

Cabbage potato curry

Cabbage Potato Curry

Ingredients

1 small Cabbage chopped
1 big potato chopped into bite size pieces
2 table spoons of tomato paste
1 tea spoon red chilli powder
1/2 tea spoon turmeric powder
1 tea spoon of cumin powder
1/2 tea spoon of Garam masala
chopped coriander for garnishing
1/2 cup water
1 table spoon of olive oil/canola/vegetable etc.
salt to taste

Recipe

Heat up a pan.
Add oil of your preference to the pan and warm it up.
Add the chopped cabbage and potato pieces.
Saute for 2 minutes.
Take the tomato paste in a small cup. Add some water to it.This is to make it less dense and it is easier to mix in.
Saute for another 2 minutes.
Add the red chilli , turmeric , cumin powder,  and salt to taste. Mix well.
Saute for a minute.
Add the remaining water into it, mix well. Cover it and cook till the vegetables look done. Make sure to keep an eye on the curry so that it does not get burnt, the heat settings may vary.Add some more water if needed. It took me around 10 minutes on medium heat for the potatoes to get cooked.
Garnish with chopped cilantro.
Serve with hot rice or phulka.