RECEPIES

SNACKS
1. ALOO CHAT
2. PANI PURI
3. SAMOSA

BREAKFAST
1. UPMA
2. POHA
3. IDILI
4. PAV BHAJI
5. CHOLE
6. PARATAS GOBI, ALOO,METHI
7. PALAK PURI WITH BAGAN FRY
8. PURI BHAJI
9. VADA PAV
10. SANDWICH
11. MOONG CHILA

VEGETABLE
1. DUM ALOO
2. ALOO JEERA FRY
3. ALOO TAMATAR GRAVY
4. SINDHI CURRY
5. PUNJABI CURRY
6. LAUKI POTATO FRY
7. LAUKI ONION GRAVY
8. ALOO GOBI FRY
9. ALOO GOBI ONION DRY
10. ALOO GOBI GRAVY
11. CABBAGE CHANA DAL
12. LAUKI CHANA DAL
13. BRINGAL ALOO FRY
14. BAGAN ADORI
 15. BAGAN -ALOO GROUNDNUT POWDER DRY
16. BAGAN -ONION FRY
17. SOYABEAN - ALOO GRAVY
18. SOYABEAN - ALOO ONION DRY
19. ALOO- CAPSICUM FRY
20. ONION TOMATO FRY
21. BHINDI FRY
22. BHINDI DO PAYZA
23. BHINDI GRAVY IN MUSTARD SAUCE
24. CRISPY BHINDI
25. CHAWLI
26. RAJMA
27. SAMI BAGAN ALOO
28. MOONGA ALOO DRY
29. MOONGA GRAVY
30. KARELA STUFF
31. CAPSICUM STUFF

CHINESE
1. PANEER CHILLI
2. SOYABEAN CHILLI
3. GOBI CHILLI

PANEER SPECIAL
1. PALAK PANEER
2. PANEER CHILLI
3. PANEER KOFTA

DAL
1. CHANA DAL TARKA
2. PALAK DAL
3. MIX DAL
4. MASOOR DAL TARKA
5. MOONG DAL TARKA

RICE
 1. LEMON RICE
2. VEG. PULAO
3. BIRYANI

DESSERT
Ingredients:
• 1 Cup grated mixed fruits / 1 Cup mashed
banana with little lime juice 
• 1 Cup water 
• 1 Cup sugar 
• 2 Cups self-rising flour 
• 1/4 Cup milk 
• 125 gms Butter 
• 1 tsp Soda bicarbonate 
• Vanilla essence 

How to make Eggless Cake:

• Heat water, sugar and butter together till the
butter melts.
• Let the above mixture cool completely.
• Add soda bicarbonate to mixture.
• Mix flour, fruit and milk in a bowl.
• Mix both the mixtures.
• Add Vanilla essence according to the amount of
cake.
• Pour the whole batter into a greased pan.
• Bake it at 180 C for one 

Corn Kebabs
by Tarla Dalal

Ingredients

1/2 cup white corn (makai ke dane)

1/4 cup capsicum , finely chopped
2 green chillies, finely chopped
3 tsp rice flour (chawal ka atta)
salt to taste

Other ingredients
oil for deep-frying
 For serving
Green Chutney
Method

1. Purée the corn in a blender, without using any water, to get a coarse paste.
2. Combine the corn, capsicum, green chillies, rice flour and salt and mix well.
3. Divide this mixture into 7 equal portions. Shape each portion into a round, press the
rounds lightly to make flat kebabs.
4. Deep fry the kebabs in hot oil till they are golden brown.
5. Drain on absorbent paper.
6. Serve hot with green chutney.

MATAR PANEER
Green peas and paneer cooked together into a delicious gravy.
Preparation Time : 20 minutes
Cooking Time : 20-25 minutes
Servings : 4

INGREDIENTS
Milk
4 cups

Green peas
400 grams

Lemon
1

Ghee
2 tablespoon+ to deep fry

Onions
2 large

Ginger
1 inch piece

Turmeric powder
1/4 teaspoon

Red chilli powder

1 teaspoon

Coriander powder
1 teaspoon
Garam masala powder
1 teaspoon

Salt
to taste

METHOD
Boil milk twice on high heat and add juice of one lemon. The whey will separate from paneer.
Drain the whey, tie up paneer in a muslin cloth and hang it up all day to allow excess water to
drain away. Place the muslin with the paneer under a heavy weight to ensure that all the
moisture is squeezed out. This will flatten the paneer into a flat round cake when removed
from the muslin. Cut the paneer into strips or cubes. Heat sufficient ghee in a kadai and deep-
fry till light brown. Drain onto an absorbent paper. Peel, wash and chop onions and ginger
finely. Heat two tablespoons ghee in a pan and add chopped onions and ginger. Sauté till
lightly browned. Add turmeric powder, red chilli powder, coriander powder, salt and peas and
cook, adding a little water, till the peas are tender and a little gravy remains. Add the fried
paneer, garam masala powder and boil for five minutes. Serve hot with chappatis.

 
BENARASI BHARWAN ALOO
Stuffed potatoes Benarasi style 
Preparation Time : 30-40 minutes
Cooking Time : 10-15 minutes
Servings : 4
INGREDIENTS
Potatoes , medium sized
20-25

Cottage cheese (paneer), grated

100 grams

Fennel seeds (saunf)

1 teaspoon

Oil
to deep fry+2 tablespoons

Fresh coriander leaves, chopped

2 tablespoons

Green chillies, chopped

4

Raisins
10

Cashewnuts, chopped
10

Salt
to taste
Asafoetida
a pinch

Cumin seeds
1 teaspoon

Ginger, grated
1 inch piece

Tomato puree
2 cups

Turmeric powder
1/2 teaspoon

Red chilli powder

1/2 teaspoon

Tamarind pulp
1 1/2 tablespoons

Dry mango powder (amchur)

1/2 teaspoon

Jaggery (gur), grated

1/2 cup

Fresh cream
2 tablespoons

METHOD
Peel and halve potatoes. Wipe dry. Dry roast fennel seeds and crush slightly. Heat sufficient
oil in a kadai and deep-fry potatoes till they are golden brown. Drain onto an absorbent paper
and set aside to cool. Scoop out the middle of each half potato. Chop the scooped out portion
of the potatoes. Add paneer, coriander leaves, green chillies, raisins, cashewnuts and salt. Mix
well. Stuffed the scooped out potato halves with this filling. Heat two tablespoons of oil in a
kadai. Add asafoetida, roasted fennel seeds, cumin seeds, ginger and sauté. Add tomato
puree and mix well. Add turmeric powder and red chilli powder. Add half a cup of water and
cook for three to four minutes. Add tamarind pulp and stir. Add amchur powder, grated jaggery
and salt to taste. Add stuffed potatoes to this gravy and cook on low heat for three to four
minutes. Add fresh cream and stir gently. Cook till the gravy is reduced slightly. Serve hot.
KALI DAL
A typical Punjabi speciality of whole black gram
Preparation Time : 6-8 hours
Cooking Time : 30 minutes
Servings : 4
INGREDIENTS
Whole black gram (sabut urad)
1 1/2 cups

Salt
to taste

Ginger paste
1/2 tablespoon

Garlic paste
1/2 tablespoon

Tomato puree
1/2 cup

Red chilli powder

1 teaspoon

White butter
2 tablespoons

Fresh cream
1/4 cup

Ginger, cut into thin strips

1 inch piece

METHOD
Soak urad dal in three to four cups of water for six to eight hours. Drain. Place in a thick-
bottomed vessel, add salt and four cups of water and bring to a boil. Reduce heat and cover
and cook on low heat till dal is almost done and half of the liquid has evaporated.Add ginger-
garlic paste, stir and mash the dal lightly using a spoon. Add tomato puree, red chilli powder
and one tablespoon of white butter and continue to cook for another six to eight minutes. Add
fresh cream and cook further for ten minutes. Serve hot topped with a tablespoon of white
butter and garnished with ginger strips.