Paalak Paneer

Paalak Paneer (Spinach with farmer Cheeze)- Serves 4

Ingredients:
200 grams Paneer cut in cubes, 1/2 Kg Paalak,2 onions finely chopped,Ginger garlic paste-1 tea spoon,Red Chilli Powder, Jira powder,2 small Tomatoes finely chopped,Bay leaves, Red Chilli dry, Badi ilaychi 2, oil 2 table spoon, alt to tase.

Preperation:
01. Boil Paalak in pressure cooker with two whistles. Then smash it.
02. Deep fry Paneer cubes unless light brown.
03. Mix ginger garlic paste with red chilli powder and jira powder.
04. Heat oil in a pan, on heating add badi ilaychi, bay leaves, Red chillis to saute.
05. After 30 seconds add onion and in next one minute the masala mixture.
06. Keep stirring unless masala leaves oil. Add finely chopped tomatoes.
07. Once mixed well , add Paalak prepared earlier anf bring to boil. Add salt.
08. When water level detoriates add Paneer, simmer the flame and cover it.
09. In next 5 minutes Paalak paneer is prepared. You can garnish it with butter/Ghee.
10. Serve hot with chapaatis.

Kadhi (Serving 4 heads)

Ingredients:
2 table spoon of besan (Gram flour), 1 cup of batterd sour Yoghurt, Ginger paste 1 tea spoon, Jira, Kala sarso (rai), Bay leaves, red Chilli, red chilli powder 2 tea spoon, Haldi powder 2 tea spoon, Salt to tase, 3 table spoon oil

Preparation:
01. Mix Besan, Yoghhurt and water into a very thin good fluid.
02. Mix Ginger paste, Haldi powder, red chilli powder, salt
03. Heat oil in big pan and saute bay leaves, Jira, red chilli and sarso
04. After 30 seconds add masal mix in oil and stir well
05. Once masala is cooked add fluid mix.
06. Let it boil, once boil has come keep stirring.
07. Wait until fluid becomes a little thick and coulor changes bright.
08. You can add besan balls (pakoras/vada) to this to make it kadhi-bari.
09. garnish with coriander leaves and Serve hot with Chapati or rice.

Aloo Dum

Aloo Dum: serving two person

Ingredients:
12 small potatoes boiled, 6 tomatoes, Oild 4 table spoons, butter 1 table spoon, garam masala powder 1 tea spoon, coriander finely chopped, red chilli 1, bay leaves 2, Jira 1 tea spoon, Ginger paste 2 table spoon, Gol mirch powder 2 tea spoons, Haldi powder 2 tea spoons, Jira powder 2 tea spoons, green chillies as required.

Preparation:
01. Prick the small boiled potatoes with fork to make pores in it.
02. Boil the tomatoes hard and make a puree out of it.
03. Mix Ginger paste with all the masala powder and Salt to taste (2 tea spoons).
04. Heat oil in a pan, simmer the flame, put bay leaves, red chilli and Jira to saute
05. After few seconds add the prepared paste and stir well in oil. Let it become brown and oil to leave the mix.
06. Slit the green chillies and put it in the pan.
07. After 2 minutes add pricked whole potatoes in the mix and fry it dry.(approx 10 min.)
08. Add tomatoe puree and mix well, 1 cup of water if you like. Add salt if required.
09. Cover the pan for next 10 minutes and then put the flame off after that.
10. Heat butter in a bowl and put garam masala powder in it. Spread the mix in the pan.
11. Garnish with coriander leaves.
12. Serve hot with Poori/luchi or paratha or rice.