Ingredients:

150 gms Cottage cheese
3 medium tomatoes
¼ cup Cashewnuts
2 tbsp Melon seeds (magaz)
1 tbsp Poppy seeds (khuskhus)
1 tbsp Ginger (chopped)
2 nos Green cardamoms
1 tbsp Red chilli powder
¼ cup Yogurt
¼ tbsp Green cardamom powder
2 tsp Refined flour (maida)
2 tbsp Fresh cream
¼ tsp Garam masala powder
1 tbsp Oil
Salt ( to taste)

Procedure of Malai Kofta :

• In a pressure cooker add chopped tomatoes ,cashewnuts, melon seeds, poppy seeds, ginger, green cardamoms, red chilli powder, salt and 1 tbsp oil and mix well.
• Add yogurt to this mix. Stir well.
• Add 1 cup water and close the cooker with the lid. Cook under pressure till 4 whistles.
• Heat sufficient oil in a flat wide pan. Grate cottage cheese into a bowl.
• Add green cardamom powder, salt, flour and mix well. Take small portions and shape into koftas.
• Deep fry these koftas till golden. Drain and place on tissue paper.
• Once the pressure reduces, open the lid of the cooker and blend the mixture with a hand blender.
• Strain the mixture and pour into another non-stick pan and heat. Add a little cream and garam masala powder and mix.
• Arrange the koftas in a serving bowl, pour the gravy over, drizzle a little cream and serve immediately.

500 gms Shelled Mutter (green peas)
300gms Paneer
3 medium Onions (chopped)
8 cloves Garlic (crushed)
2 tbsp grated Ginger
2 Green Chilies (chopped)
250gms Tomatoes (peeled and sliced)
1 cup curd (plain Yogurt)
1 tsp Turmeric Powder
1 tbsp Coriander Seeds
4 Bay Leaves
2 cups Water
1/2 cup Ghee / Vegetable oil
Salt (to taste)

To Garnish:
Garam Masala Powder
Chopped coriander Leaves

Procedure of Mutter Paneer Masala:

•  Make a paste by grinding together half the onions, garlic and coriander seeds.
• Heat the ghee in a frying pan and cut the paneer into 1-inch cubes.
• Fry the paneer to a light brown. Remove to drain on a plate.
• Add the remaining onion and the ginger to the ghee / oil in a pan and add the bay leaves and fry until the onion is golden brown.
• Add the turmeric and the paste mixture and fry until the ghee starts to separate.
• Add the paneer and mutter (peas) along with the yogurt, chilli, tomato and salt. Stir for 5-6 minutes over low heat.
• Pour in the water and simmer gently for 20 minutes.
• Garnish with garam masala and coriander leaves. Serve the Mutter Paneer Masala.

Ingredients:

1/2 kg Spinach
100 gm Paneer
1 Onion (finely chopped)
1/4 tsp Black pepper powder
3/4 tsp Ginger-garlic paste
1/2 tsp Green chilli paste
3 tbsp Butter
2 or 3 Bay Leaves
1 tsp Cumin Seeds
1 tsp Garam Masala Powder
3 tbspVegetable oil
Salt (to taste)

Procedure of Palak Paneer:

• Mix green chilli paste and ginger-garlic paste with spinach. Add little water.
• Pressure-cook the above mixture for 7 to 8 minutes. Remove before the first whistle.
• Cut paneer into small cube shaped pieces. Keep aside few cubes for decoration.
• Heat 3 tbsp vegetable oil in a frying pan.
• Fry the paneer cubes on a medium flame till they become light brown. Remove from pan and keep aside.
• Take butter, heat it.
• Add bay leaves and cumin for frying.
• Add finely chopped onions and fry again until they are transparent.
• Add garam masala powder, black pepper powder and salt. Mix well.
• Now add fried paneer and cooked spinach. Mix them properly.
• Cook palak paneer on a medium flame for 10 mins.
• Garnish with finely grated paneer pieces .
• Palak Paneer is ready to serve.

Ingredients:

½ cup Tur Dal (soaked)
Mixed Vegetables (as desired, chopped)
2 tbsp Oil
1 tsp Mustard Seeds
1 sprig Curry Leaves.
1 sprig of coriander leaves
Tamarind (Lime sized)
Salt (to taste)
Asafoetida ( Hing) optional
For Sambar Masala:
1 tbsp Chana Dal
1 tbsp Urad Dal
1 tsp Cumin Seeds
½ tsp Fenugreek Seeds
1 tbsp Coconut (grated)
8 Red Chillies.

Procedure of Sambhar – masala variety:

• Heat oil in a pan and fry all the ingredients to make the sambar masala
• Remove and grind to a fine paste.  
• Pressure cook tur dal with water until tender.
• Saute the chopped vegetables in 1 tsp of oil on a low flame.
• Add these vegetables into the cooked tur dal, cook until tender.
• Stir in the ground sambar masala and simmer for another 10-15 minutes.
• Add tamarind extract.
• Flavor with mustard seeds, curry leaves , 1 red chilly and salt.
• Garnish with coriander leaves. Sprinkle asafoetida (hing)
• Serve hot with dosa or idli.