Navratna Korma.

Serves 6 persons

Ingredients:

1/4 cup fresh curds
1/4 cup fresh cream or malai
1/4 cup grated cheese or paneer
2 tbsp. fresh soft paneer
2 tbsp. ghee
1/2 tbsp. plain flour
2 tbsp. tomato puree
2 cups shelled fresh peas, boiled
1 carrot chopped and boiled
1/4 cup fresh grated coconut
2-3 green chillies
1 small apple
1 small sweet lime
1 banana
2 slices canned pineapple, drained
8-10 almonds
15-20 raisins
2-3 cherries for garnishing
Grind to a dry powder:
1/2 tsp. cumin seeds
1 tsp. khuskhus
2 cardamoms, shelled
salt to taste
sugar to taste (optional)

Method:

1. Grind coconut, green chilli, and fresh paneer to a fine paste, keep aside. 
2. Clean and chop all fruit finely, keep aside. 
3. Heat pan, add ghee, and add paste and dry masala, tomato puree

stir-fry for 2-3 minutes. 
4. Add carrots, peas, curds, flour, stir on high. 
5. Add all fruit, cream almonds, raisins, salt, sugar, and stir and take off fire. 
6. Garnish with cherries and cheese before serving. 
7. Serve hot with naans, or stuffed kulchas.

Malai Kofta

Serves 5 persons

Ingredients:

For koftas:
1 cup firm paneer
1 tbsp. malai
2 raw bananas peeled, boiled and mashed
15-20 almonds
10-12 raisins, soaked in cold water for 10 minutes
1 tsp. charoli seeds
2 tbsp plain flour
1 green chilli very finely chopped
1/2 tsp. ginger powder
1/4 tsp. salt
oil to deep fry
For curry:
1/2 cup firm paneer
1/2 cup thick cream or malai
1/4 cup fresh thick curds, beaten
1 tbsp. butter
1/2 cup tomato puree
1/2 cup cabbage finely shred
1/2 cup milk
1 tbsp. oil
1 tbsp. plain flour
1 tsp. charoli
2 cloves
1 cardamom
1' stick cinnamon
2-3 whole peppercorns
3 finely crushed dry red chillies
1/5 tsp. garam masala powder
salt to taste
1/2 tsp. sugar
1 bay leaf, broken into four pieces
1/4 cup finely chopped cabbage
For garnishing:
1/4 cup grated paneer or cheese
4-5 fresh rose petals (optional)

Method:

For koftas:
1. Squeeze out water from raisins. 
2. Mix raisins, almonds, charoli seeds, and malai in a small bowl. 
3. Mix and mash together well, bananas, ginger, chilli, salt, flour

and paneer. 
4. Make ping pong sized balls with mashed mixture. 
5. Make a thumb like depression in center; place a little dry fruit

mixture inside. 
6. Reshape ball to cover filling from all sides. 
7. Chill them in fridge for 10-15 minutes. 
8. Deep-fry to crisp golden just before required.

For curry:
1. Grind together paneer and curds. Keep aside. 
2. Dry roast plain flour till very lightly fragrant and pinkish. 
3. Take off fire and keep aside. 
4. Heat oil adds dry spices, add cabbage, and stir fry till limp. 
5. Add tomato puree, dry masalas, salt and sugar, bring to a boil. 
6. Add curd paneer paste, stir till boil resumes. 
7. Simmer, add roasted flour (dissolve in 1/4 cup water) 
8. Add malai stir till whiteness dissolves. 
9. Simmer till gravy is thick and bubbly.

15 minutes before serving:
1. Add koftas to boiling gravy. 
2. Pour into serving dish, garnish with grated paneer and rose petals. 
3. Serve hot with roti, naan, kulchas or even bread.

Note: One may alter both malai and chillies as per taste and calories

allowed, to make it as bland or hot as per individual preference.

Ghatte ki subbzi

Serves 5 persons

Ingredients

For ghatta:
1 cup gram flour (besan)
1 tsp. red chilli powder
2 pinches asafoetida
2 tsp. oil
salt to taste
some warm water
2 cups water
For gravy:
1 cup sour curds
1 tbsp. ghee or oil
1 tsp. red chilli powder
1/2 tsp. dhania powder
1/2 tsp. turmeric powder
salt to taste
1/2 tsp. each cumin & mustard seeds
1 cup water

Method:

For ghatta:
1. Take flour in a plate. Sprinkle masalas over it.
2. Add oil and mix well.
3. Sprinkle a tsp of water at a time mix well.
4. Keep fairly stiff and knead till smooth.
5. Break off a small lump, press in a cylindrical shape.
6. Roll on a plate or flat surface to make a thin long cylinder.
7. Repeat for all dough.
8. Place water to boil. When bubbling, gently immerse

the ghattas, and allow boiling.
9. Cover with a plate-like lid, pour some water on the lid.
10. Allow simmering for 25-30 minutes, stirring once or twice in between.
11. Add more water if required.
12. Remove from heat, with a perforated spoon dish out the ghattas.
13. Keep aside the water, slice cooled ghattas into 1/4” pieces.

For gravy:
1. Make a paste of masalas in 1/2-cup water.
2. Heat oil, add seeds. Allow spluttering.
3. Add masala paste and stir for 2-3 minutes.
4. Add curds and stir continuously till boil resumes and

whitenss of curds is gone.
5. Add remaining water, water drained from boiled ghattas

and bring back to boil.
6. When boiling, add ghattas and simmer on low for 5-7

minutes or till gravy is a little thick.
7. Transfer to serving bowl.
9. Serve hot with phulka or paratha (refer rotis, naans, etc.)

Serves 4 to 5 persons

Ingredients:
200 grms almonds fried in ghee, bitter guard 400 grms,

2 tblspn Bengal gram flour (chana atta) 1 tbspn wheat flour,

lemon, sugar, salt, red chilli, turmeric powder, coriander seed powder,

desiccated coconut powder, oil and asafetida to taste.

Method
Peel skin of bitter guard and keep it aside, slice bitter guard in

round pieces. Fry it in hot oil till crispy and brown. Take bitter

guard skin added to Bengal gram flour and wheat flour; add salt,

red chilli powder, turmeric powder, coriander seed powder, asafetida,

lemon juice and oil. Make small koftas and fry it in hot oil.

Now heat 4 spoon of oil and add asafetida, chilli powder, whole

coriander seeds and cumin seeds when done add fried bitter guard chips,

almonds and bitter guard skin koftas. Add half teacup of water to it heat

for 5 minutes and sprinkle coconut powder over the vegetable and serve hot.

Banana with Gravy

Serves 4 to 5 persons

Ingredients:

6 RAW BANANAS (GREEN), 250 GRMS TOMATOES, PUNJABI

SPICE MIXTURE (PUNJABI GARAM MASALA), 20 pieces almonds

fried in ghee, one tspn poppy seeds, 2 tbspn full fennel seeds,

4 pieces cloves, cinnamon, bay leaf, one small piece nutmeg,

3 cardamom small and 3 cardamom large, salt, red chilli powder,

turmeric powder, coriander seed powder to taste. 

Method:

Cut bananas into two inch pieces, boil till soft. Remove skin and

keep aside, grind together fried almonds, fennel seeds and poppy

seeds and make a thin paste with water to make gravy with water.

Skin boiled tomato and make puree.

Heat oil in a pan add cloves, cinammmon bay leaf, nutmeg powder,

cardamom green and big salt and red chilli powder, fry for two minutes

and add almond paste and tomato puree. Add salt, coriander seed powder,

and turmeric powder red chili powder to taste. Heat for 5 minutes

and add banana pieces. Sprinkle coconut powder and serve hot.