ALOO KI SABZI RECIPE

Ingredients:
• 4 Potatoes (boiled and peeled) 
• 2 tsp Turmeric Powder 
• 1/2 tsp Red Chilli Powder 
• 1 tsp Cumin Seeds 
• Salt to taste 
• 1-1/2 tbsp Oil 

For the puree: 

• 2 Onions 
• 4 Cloves garlic 
• 2 Green chilies 
• 2 Tomatoes 
• 1 Piece very small ginger 

How to make Aloo Ki Sabzi:

• Cut the potatoes into small chunks and slightly
mash them. Keep it aside.
• Blend all the ingredients of puree to form a
smooth paste, keep it aside.
• Heat oil over medium heat in a non stick heavy
base skillet and add cumin seeds.
• Allow spluttering and then add turmeric
powder, red chili powder, salt and wait for 10
seconds.
• Now mix the puree and saute for 2-3 minutes
until the raw smell is gone and oil appears on
the sides of the skillet.
• Add potatoes and 2 cups of water.
• Simmer it for about 15 minutes.
• Aloo curry is ready to serve with rice or roti.

ALOO POHA RECIPE

 ¼ tsp Mustard Seeds 

• 1 tsp Chana Dal 
• 1 tsp Urad Dal 
• 2 tsp Peanuts 
• 4 tbsp Oil 
• 2 cups Poha (beaten rice) 
• 1 Potato 
• 1 Onions 
• 2 Green Chilies 
• 1 pinch Turmeric Powder 
• 1 Lemon 
• 1 sprig Curry Leaves 
• Coriander Leaves 
• Salt to taste

How to make Aloo Poha:

• Soak poha or beaten rice in water. Wash it gently and drain out all the water through a strainer.
• Add turmeric powder and salt and keep aside.
• Chop onions, chilies, coriander. Peel and cut potato into small cubes.
• Heat oil in a pan and add mustard seeds, peanuts, urad dal, channa dal and curry leaves.
• Fry the contents until they begin to crackle.
• To this, add chilies, chopped onions and potatoes. Mix well and add salt to taste.
 • Sauté for a few minutes on medium flame.
• Cook till the onions are golden brown and potatoes are tender.
• To this, add the coriander leaves and poha and stir.
• Cook on a slow flame, for 5 to 10 minutes.
• Take it off the flame and allow to cool for some time.
• Add lemon juice for added flavor, before serving.

BROWN POHA RECIPE

 3 cups Brown Pressed Rice (Poha) 

• 1 medium Potato (boiled and cut into cubes) 
• 1 medium Onion (chopped) 
• 1/4 cup Green Peas (boiled) 
• 2 Green Chillies (slit) 
• 10-12 Curry Leaves 
• 1 tsp Mustard Seeds 
• 2 tbsp Oil 
• 3 tbsp Roasted Peanuts 
• 1/4 tsp Turmeric Powder 
• Salt to taste 
• 1 tbsp Lemon Juice 
• 3 tbsp Fresh Coriander Leaves 

How to make Brown Poha:

• Soak the brown pressed rice for fifteen minutes and drain the water completely.
• In a pan heat the oil and add mustard seeds, curry leaves, onion and green chillies and sauté for a
while till the onion changes color.
• Toss in the potatoes and stir and add roasted peanuts and turmeric powder to it.
• Add soaked brown pohe and salt and stir to mix. Cook for two-three minutes.
• Once the potato is cooked, add brown pressed rice and salt and cook till soft.
• Add green peas, lemon juice and coriander leaves and mix well.
• Serve hot.

COCONUT SANDWICH RECIPE

• 2 tbsp Freshly Shredded Coconut 

• 2 Hamburger Buns 
• 10 Cashews 
• 10 Raisins 
• 10 Preserved cherries 
• 2 tbsp Unsalted butter 
• 1 tbsp Sugar

How to make Coconut Sandwich:

• Fry the shredded coconut in little butter in a heated fry pan.
• Take out from the pan and transfer it in a small bowl.
• Melt little butter in the pan. Fry the cashew nuts and add them to the coconut.
• Add melted butter, sugar and cherries to the coconut. Mix well.
• Melt little butter in the fry pan and just heat the bun. Repeat the same for the other slice.
• Take coconut mix and spread it over the bottom piece of the bun.
• Put other slice to cover it.
• Cut it carefully into two slices.
• Coconut Sandwich is ready to serve.
CORN DELIGHT RECIPE

Ingredients:
• 1 cup Tomato (chopped) 
• 1 cup Onion (chopped) 
• 1 tsp Lemon Juice 
 • 1/2 tsp Ghee/Oil 
• 1/2 tsp Cumin Seed 
• 1 pinch Salt 
• 1 cup Carrot (diced) 
• 1 cup Corn (boiled) 
• 1 cup Capsicum (chopped) 
• 1/2 tsp Ginger (grated) 
• 1/2 tsp Pepper Powder 
• 1 Green Chilli

How to make Corn Delight:

• Pour oil/ghee in a saucepan and simmer for
few seconds; add cumin seeds and allow it to
splutter.
• Now toss chopped chillies, onion and ginger;
panfry for few seconds.
• Mix carrot, salt, pepper powder and capsicum
and fry.
• Add corn (boiled) and combine well.
• Add lemon juice and mix it with cooked rice.
• Serve it hot.

CHILLI PANEER RECIPE

350 gms Paneer How to make paneer

2 tsp Salt 
1 Egg 
1/2 cup Corn Flour 
1 tsp Ginger-Garlic Paste 
2 cups Coarsely Chopped Onions
2 tbsp Sliced Green Chillies
1 tbsp Soya Sauce 
2 tbsp Vinegar 
1/4 tsp Ajinomoto 
Oil for frying 
Little Water

How to make chilly paneer:

 Cut the paner into cubes.

 Mix together the cottage cheese, 1 tsp salt, egg, corn flour, garlic, ginger and water to just coat the paneer

pieces with the mixture.

 Heat oil in a pan and fry the paneer pieces caoted with mixture till golden in color.

 Heat 2 tbsp of the oil in a wok and stir fry the onions in it over high heat for half a minute.

 Add the green chillies, salt, soya sauce, vinegar, ajinomoto and the fried paneer cubes.

 Mix well, and garnish the chilli paneer with finely cut spring onions and coriander.
 KADHAI PANEER RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer) 

3 Capsicum (Shimla Mirch) 
4 Onion (Pyaj) 
4 Tomato (Tamatar) 
1 " long piece Ginger (Adrak) 
1 tsp Red Chili Powder (Lal Mirchi) 
2 Bay Leaf (Tej Patta) 
4 Cloves (Lavang) 
1 piece Cinnamon (Tuj/Dalchini) 
Little Orange Color
4 tblsp Clarified Butter (Ghee) 

How to make kadhai paneer:

 Cut cottage cheese, capsicum in long pieces.

 Grind onion, tomato, ginger, salt, red chili powder and orange color.

 Mince cloves and cinnamom.

 Heat clarified butter in a pan.

 Add bay leaf, cloves, cinnamon.

 Then add onion, tomato, ginger paste.

 Continue cooking it on medium flame till ghee/oil begins to separate.

 Add paneer and capsicum pieces.

 Cook on low flame.

 When the capsicum are done put off the flame.

 Take off the fire and serve hot.

 Serve with nan or paranthas..

PALAK PANEER RECIPE

Ingredients:

500gms Fresh Palak (Saag) 

100gms Paneer How to make paneer
2 Onions grated Ginger, Garlic paste 
5-6 tbsp oil 
1 tsp pure ghee 
Garam masala to taste 
Red chili powder to taste 
1 tsp cumin powder 
Salt To Taste

How to make sag (palak) paneer:

 Clean and wash palak (spinach) nicely.

 Boil the spinach in water and cool it.

 Now mash it in a mixer.

 Heat oil in a kadai. Add ginger-garlic paste and stir-fry for a minute.

 Now add onions and fry till golden brown.

 Add all spices except red chili powder.

 Now add the spinach (palak) and little water if needed and cook for 4-5 minutes.

 Cut paneer into pieces (Paneer can be fried to golden brown in a seperate pan or can be used as it is).

 Add Paneer pieces to the gravy and cook until done.

 Take out in a bowl.

 Just before serving, heat pure ghee in a small pan.

 Hold the pan over bowl, add chili powder and immediately pour on the indian palak paneer.

 Caution: Don't allow chili powder to burn .

PANEER BHURJI RECIPE

Ingredients:

200 gms Paneer How to make paneer

1 tbsp Oil
1/4 tsp Cumin seeds 
2 Green Chillies
1 Small Onion
1/4 tsp Turmeric Powder 
1/2 tsp Garam Masala Powder
1 tsp Ginger-Garlic Paste
1 medium Tomato
1/2 tsp Salt

Preparation:

 Chop the onions, tomatoes and chillies finely.

 Heat oil in a deep bottomed pan, add the cumin seeds, chopped onions and the ginger garlic paste, fry till

brown.

 Add the chillies and tomatoes and fry till they are soft and pulpy.

 Add turmeric powder, garam masala powder, salt and little water so that all the masalas are well combined.

 Add grated paneer and fry for 5 minutes till the paneer blends into the masala.

 Garnish with chopped coriander and serve hot.

PANEER MAKHANWALA RECIPE

Ingredients:

250 gms Paneer 

200 gms Fresh Cream (Malai) 
200 gms Tomato Puree (Tamatar Ka Raas) 
2-3 tblsp Butter 
2 tblsp dried Fenugreek Leaves (Methi Ke Patta) 
1/2 tsp Red chilli (Lal Mirchi) Powder 
1/2 tsp Garam Masala Powder 
2-3 Green chilli (Hari mirch) 
As per taste Salt (Namak) 

How to make paneer makhanwala:

  Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer

for 4-5 minutes.

 Add the cream and garam masala powder and cook further for 2-3 minutes.

 Add the paneer pieces and cook for a minute.

 Serve hot garnished with coriander.

PANEER BUTTER MASALA RECIPE

Paneer Butter Masala is delicious Punjabi recipe. Learn how to make/prepare Paneer Makhani by
following this easy recipe.

Difficulty: Average Rating: 9.0

Recipe Type: Veg.  
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Ingredients:
• 250 gm Paneer 
• 2 Onions (blanched and pureed) 
• 2tbsp Butter 
• 3 tbsp Tomato puree 
• 1 tsp Ginger garlic paste 
• 2 tbsp Cashew nut paste 
• 2 tbsp Kashmiri chili powder 
• 1 tsp Coriander powder 
• 1 tsp Turmeric powder 
• 1 tsp Garam masala 
• 1 Cup Fresh cream

How to make Paneer Butter Masala:

• Cut Paneer in cubes and fry. Soak them in
warm water so that they become soft.
• Heat butter in a kadai and add the onion
puree and sauté till they turn light brown
in color. (This is also known as brown
paste)
• Add Ginger garlic paste to the brown paste
mixture and sauté for sometime.
• Then add the Kashmiri chili powder,
coriander powder, cashew paste, tomato
puree, turmeric powder, garam masala
powder and salt and sauté for sometime.
• Add the soaked paneer cubes, little water
and allow it to cook till the gravy becomes
semi-solid.
• Finally garnish it with fresh cream.
• Paneer Butter Masala is ready.

Paneer (or Tofu) Butter Masala: Restaurant

Style Recipe
What I Used:

Paneer/tofu - 1 block, approx. 2 cups of cubes

Onion - 1 medium-sized one, chopped fine
Ginger-garlic paste - 1 tbsp
Dhania powder/malli podi/Coriander powder - 1 tbsp
Garam masala - 1 tsp
Red chilli powder - 1 tsp
Tomato paste- 1 tbsp (or 1 tomato, pureed)
Tomato sauce/ketchup - almost 1 tbsp
Kasuri methi/dried fenugreek leaves - 1 generous pinch
Milk - 1/2 cup
Cream - 1 cup
Oil - 3 tbsp
Salt - to taste

How I Made It:

1. Heat 2 tbsp oil in a pan and fry the paneer/tofu cubes until golden brown. Drain and set aside.
2. In the same pan, add 1 more tbsp oil and fry the onions until golden brown.
3. Add the ginger garlic paste and fry for a minute.
4. Next, add the dhania, garam masala, chilli powder and some salt. Fry for 30 seconds.
5. To this, add the tomato paste/puree, tomato sauce and kasuri methi. Mix well and add the milk.
6. Lower fire and cook covered for 5 mins.
7. Open lid, add the fried paneer/tofu and the cream. Mix well and simmer for 3-4 mins.
8. Garnish with fresh coriander leaves if you have any.

FRIED EGG SANDWICH RECIPE

Fried Egg Sandwich is a very tasteful recipe. Learn how to make/prepare Fried Egg Sandwich by
following this easy recipe.

Serves: 4 Preparation Time: 15 Min

Cooking Time: 15 Min Difficulty: Easy
Rating: 10.0 Recipe Type: Non Veg.
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Ingredients:
• 2 tsp Butter 
• 4 Eggs 
• 4 slices American Cheese (processed) 
• 8 slices Bread (toasted) 
• Salt and Pepper to taste 
• 2 tbsp Mayonnaise 
• 2 tbsp Ketchup 

How to make Fried Egg Sandwich:

• Take a large skillet and melt butter over
medium heat.
• Break eggs in it and cook.
• When the eggs are in the semi-cooked stage,
add cheese.
• Once the cheese melts, divide the mixture into
4 parts. Spread a part of the prepared mixture
on a toasted slice of bread. Repeat the same
with the 3 other slices of bread.
• Season them with salt and pepper.
• Spread a layer of mayonnaise and ketchup on
the remaining 4 slices of bread.
• Place them over the slices containing egg
mixture.
• Serve warm.

BADAM MILK SHAKE RECIPE

Badam Milk Shake is a very popular Indian recipe. Learn How To Make/Prepare Milk Shake by following
this easy recipe.

Difficulty: Easy Rating: 8.7

Recipe Type: Veg.  
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Ingredients:
• 4 cup Milk 
• 1/4 cup Badam (Almond) 
• 1 cup Sugar 
• 5 Cardamoms (crushed) 
• Saffron Strands for garnishing 

How to make Badam Milk Shake:

• Boil the almonds in a pan for 5
minutes. Remove and drain.
• Peel the skin of the almonds and
grind in a blender with sugar to a
smooth paste. Keep aside.
• Now heat milk in a heavy bottomed
vessel and bring it to a boil.
• Add crushed cardamom, almond-
sugar paste, stir and continue to boil
for 2 minutes more.
• Remove from the heat, garnish with
saffron and serve hot or chilled.

PANEER KOFTA RECIPE

Ingredients:

For Koftas:
200 gms Cottage Cheese (Paneer) How to make paneer
2 Potato (Aloo) 
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Garam Masala 
2 tblsp Cornflour 
Oil for frying

For Gravy
4 Onion (Pyaj) 
4 Tomato (Tamatar) 
Coriander Leaves (Dhania Patta) 
1/2 cup Curd (Dahi) 
1/2 cup Cashewnut (Kaju) Powder
1/2 tsp Cumin Seed (Jeera) 
1/2 tsp Salt
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1/4 tsp Garam Masala 
1 Bay Leaf (Tej Patta) 
2 tblsp Clarified Butter (Ghee) 

How to make paneer kofta:

 Boil potatoes and peel them.

 Grate paneer and potatoes.

 Add salt, red chili powder, garam masala, cornflour and mix well.

 Make round balls of this mixture.

 Now heat oil in a pan.

 Fry balls in the oil till brown in color.

 Grind onion and tomatoes together.

 Chop coriander leaves very finely.

 Heat oil in a pan.

 Add cumin seed and bay leaf.

 Add onion, tomato paste and brown it, stirring continously.

 When it leaves oil add curd, cashewnut powder, salt, red chili powder, turmeric, garam masala.

 Stir it continously for a minute.

 Then add 2 cup of water.

 Put on the lid and simmer for 5 minutes.

 While serving reheat the gravy and then add koftas to it.

 Garnish it with chopped coriander leaves.

PANEER KORMA RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer) How to make paneer

4 Tomato (Tamatar) 
3 Onion (Pyaj) 
1 " long piece Ginger (Adrak) 
2 Green Chilly (Hari Mirch) 
1 cup Mava
1 cup Cream (Malai) 
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/4 tsp Turmeric (Haldi) 
1/2 tsp Garam Masala 
2 tblsp Clarified Butter (Ghee) 
How to make paneer korma:

 Cut paneer in square pieces.

 Grind onion (pyaj), ginger (adrak), green chilly (hari mirch).

 Grate mava.

 Heat clarified butter (ghee) in a pan.

 Add onion (pyaj), tomato (tamatar) paste.

 Continue cooking it on medium flame till ghee/oil begins to separate.

 Add mava, cream (malai).

 Simmer for 2 minutes.

 Add salt, red chili powder (lal mirchi), turmeric (haldi), garam masala.

 Add cottage cheese (paneer) pieceswith 1/2 cup of water

 When the gravy thickens put off the flame.

 Take off the fire and serve hot.

PANEER MAKHANI RECIPE

Ingredients:

250 gms Paneer How to make paneer

200 gms Fresh Cream
200 gms Tomato Puree
2-3 tblsp Butter
2 tblsp Fenugreek leaves (dried kasuri methi)
1/2 tsp Red chilli powder
1/2 tsp Garam masala powder
2-3 Green Chillies
Salt as per taste

How to make paneer butter masala:

 Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer

for 4-5 minutes.

 Add the cream and garam masala powder and cook further for 2-3 minutes.

 Add the paneer pieces and cook for a minute. Serve hot garnished with coriander.
 SHAHI PANEER RECIPE

Ingredients:

200 gms Paneer How to make paneer

2 Medium Onions
1" Ginger
3-4 Garlic Pieces 
2 Green chillies
1/2 tsp White Pepper Powder
1 tsp Red Chilli Powder
3/4 tsp Turmeric Powder 
1 tsp Garam Masala Powder
3-4 tbsp Cream 
1/4 cup Dry fruits (Cashew Nuts, Raisins, Makhane) 
1/2 cup Milk 
8-10 tbsp Vegetable oil 
Salt to taste

Preparation:

 Heat oil in a kadhai.

 Cut paneer into small cubes. Fry over medium heat until light brown.

 Keep the paneer pieces aside.

 Saute the dry fruits in one tablespoon of oil.

 Grind onion, ginger, garlic, green chilli in a blender and make a fine paste.

 Fry the mixture in the remaining oil until golden brown and oil starts separating.

 Add salt, red chilli powder, white pepper, turmeric powder, garam masala. Saute for 1-2 minutes.

 Add milk to make the gravy. Bring the gravy to boil. Reduce the heat and cook until the gravy becomes thick.

 Put a portion of the dry fruits in the gravy while it is being cooked. Keep the rest of dry fruits for decorating.

 Finally add paneer cubes and 1 tbsp cream. Heat for 5 minutes.

 Garnish shahi paneer with cream and dry fruits and coriander leaves.

PANEER BHARE PAPAD RECIPE

Ingredients:
4 moongdal papads4 
1 medium onion finely chopped
salt to taste 
1/2 cup cottage cheese grated (paneer)
2 green chillies
2 tblsp coriander leaves finely chopped
1 capsicum finely chopped
oil (if frying) to deep fry 
1 tsp chaat masala
for stuffing 

How to make paneer bhare papad :

 Halve the papads.

 Prepare the stuffing by mixing all the ingredients together.

 Roast the papads, one piece at a time.

 While they are still hot roll to make ½" diameter cylinders.

 Spoon in the stuffing carefully and serve immediately.

 Alternatively apply little milk or water to the whole papad, put the mixture on one side and roll cylindrically,

deep fry in hot oil and serve.

PANEER TIKKA RECIPE

Ingredients:

1 Large block of Paneer

1 onion
1 Capsicum
1 Tomato
Few Mushrooms
Finely chopped Coriander leaves
To Marinade:
1/2 cup Curd  (plain yogurt)
1 tsp Garlic paste
1 tsp Ginger Paste
2 tsp Tandoori powder
1 tsp cumin (jeera) powder
2 tsp Chaat powder
Salt to taste
Red chili Powder to taste

How to make indian paneer tikka recipe :

  Cut Paneer into long 1/2" thick cubes.

 Cut all vegetables into cubes.

 Mix all ingredients for marinade and keep aside.

 Add the left marinade to the vegetables.

 Brush the marinade to the paneer and refrigerate it for 3 hours.

 Heat oil in a kadhai and fry marinated paneer till fully done.

 Also fry other vegetables.

 In a plate arrange fried vegetables and then paneer.

 Garnish with coriander and lemon slices

 Serve tandoori paneer tikka hot with hari chutney.

PANEER TIKKA MASALA RECIPE

Here's a spicy, tempting paneer recipe. Learn how to make it and impress your guests.

Ingredients:

250 gm cottage cheese (paneer) How to make paneer

100 gm curd (dahi) 
2 onion (pyaj) 
2 tomato (tamatar) 
1 tsp ginger (adrak), garlic (lahsun) paste
2 green chilly (hari mirch) paste
50 gm cashew nut (kaju) paste
1 tsp tandoori masala
1 tsp chat masala
1 tsp chana masala
salt to taste

How to make paneer tikka masala:

 Cut round slices of tamatar and pyaj and keep them aside.

 Cut paneer in cubes.

 Mix tandoori,chat and chana masala along with half of the ginger garlic paste with dahi.

 Now add paneer cubes and mix well.

 Fix paneer cubes in a toothpick and put tomato and onion slices around paneer.

 Then cook them in a preheated oven and keep aside.

 Heat oil in a pan and put ginger garlic paste and green chilly in it.
  Cook for 5 minutes. Thereafter, add finely chopped onion and fry.

 Add finely chopped tomato and cook until oil floats on the surface.

 Then add kaju paste and cook for 5-10 minutes.

 Then add all the spices and cook for 2 minutes.

 Lastly add paneer cooked in oven and cook for 5 minutes.

 Garnish with coriander and serve hot.

PANEER COCONUT GRAVY RECIPE

Ingredients:

250 gms Cottage Cheese (Paneer) How to make paneer

3 Onion (Pyaj) 
4 - 5 cloves Garlic (Lasun) 
1 " long piece Ginger (Adrak) 
4 Tomato (Tamatar) 
Coriander Leaves (Dhania Patta) 
2 fresh red chillies
1/2 tsp Cumin Seed (Jeera) 
1 tsp Coriander Seeds Powder (Dhania Powder) 
1/2 tsp Red Chili Powder (Lal Mirchi) 
1/2 tsp Sugar
3 tblsp Groundnut (Moong Fali) Powder
1 cup Coconut Milk 
1 tsp Lime or Lemon Juice (Nimbu) 
2 tblsp Clarified Butter (Ghee) 

How to make paneer coconut gravy:

 Cut paneer in squares.

 Grind onions to a paste.

 Grind tomatoes finely.

 Grind ginger (adrak), garlic (lasun) to a paste.

 Chop coriander leaves (dhania patta) very finely.

 Chop fresh red chillies very finely.

 Roast the groundnuts and grind them to a fine paste.

 To make coconut milk, grate fresh coconut and mince in a grinder with 1 cup of water. Sieve the mixture and

coconut milk is ready.

 Heat clarified butter (ghee) in a pan.

 Add cumin seed (jeera), onion (pyaj) and pink it, stirring continously.
  Add the ginger garlic paste and stir it for 1 minute

 Now add tomato and fresh red chilly.

 Cook for sometime and then add tomato (tamatar).

 Continue cooking it on medium flame till ghee/oil begins to separate.

 Add coriander seeds powder (dhania powder), red chili powder (lal mirchi), salt, sugar groundnut (moong

fali) powder, coconut milk.

 Add the paneer pieces and let the gravy cook till it thickens.

 Take off the fire and serve hot garnish it with well chopped coriander leaves.

BANANA CUTLET RECIPE

Banana Cutlet is very nutritious recipe. Learn how to make/prepare Banana Cutlet by following this
easy recipe.

Serves: 2 Preparation Time: 30 Min

Difficulty: Average Rating: 9.3

Recipe Type: Veg.  
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Ingredients:
• 3 Raw bananas 
• 1 Medium size potato 
• 1 tsp Amchur (dry mango powder) 
• 4 Green chilies 
• Salt to taste 
• 2 tbsp Bread crumbs or granulated suji 
• 1 tbsp Oil

How to make Banana Cutlet:

• Peel off raw bananas and potato.
• Put them in a pressure cooker to steam
for 5 minutes on low flame.
• Cut green chilies into very small pieces.
• Smash steamed bananas & potato.
• Add amchur, salt, and green chilies to it.
• Mix it well.
• Now take a small portion of the mixture
on palm and make roll of it (if the
mixture is sticky, then apply little oil on
palms).
 • Press the roll slightly.
• Repeat the method for rest of the
mixture.
• Put bread crumbs or granulated suji in a
plate.
• Roll the cutlets in bread crumbs or suji.
• Heat oil in a frying pan and shallow-fry
the cutlets.
• Serve it hot with tomato sauce or mint
sauce.

 POHA RECIPE
Poha is a light and nutritious recipe. It is usually eaten in breakfast. Learn how to make/prepare Poha
by following this easy recipe.

Difficulty: Easy Rating: 8.2

Recipe Type: Veg.  
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Ingredients:
• 2 Cups poha 
• 4 Green chillies 
• 1 Onion 
• 3 Tomatoes 
• 1 tsp Mustard seeds 
• 1 tsp Cumin seeds 
• 1 tsp Turmeric 
• Salt to taste 
• Few curry leaves 
• Oil as required

How to make Poha:

• Soak poha in water.
• Wash and drain all the water.
• Heat oil in a pan.
• Add mustard, cumin, chilli and
curry leaves.
• Fry onions until light brown.
• Add tomatoes, tumeric and
salt. Fry it properly.
• Mix poha with it.
• Put it on low heat for 4
minutes.
GARLIC BREAD RECIPE
Garlic Bread is popular Italian recipe. Learn how to make/ prepare Garlic Bread by following this easy
recipe.
 Difficulty: Easy Rating: 7.5
Recipe Type: Veg.  
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Ingredients:
• 1 Loaf Italian bread 
• 1 tsp Chopped parsley 
• 1/2 Cup grated cheese 
• 2 Large garlic flakes minced 
• 1/2 Cup unsalted butter

How to make Garlic Bread:

• Mix butter, parsley and minced
garlic well.
• Cut bread into half.
• Spread the butter mixture on
bread slices.
• Put bread slices in oven at 350f
for 15 minutes.
• Spread cheese on bread slices
and place it in oven again.
• Heat the bread slices in oven
till the edges turn roasted.
• Keep it for cooling.
• Garlic Bread is ready.

 GREEN PEA PANCAKES RECIPE

Whether you are on a diet or a diabetic, you can surely indulge in this low calorie snack. Learn how to
make/prepare Green Pea Pancakes by following this easy recipe.

Serves: 4 Calories Per Serving: 142

Preparation Time: 30 Min Cooking Time: 50 Min

Difficulty: Easy Rating: 10.0

Recipe Type: Veg.  
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Ingredients:
• 1 tsp Ginger, grated 
• 1 tsp Olive Oil 
 • 1 tbsp Coriander Leaves, chopped 
• 1 to 2 Green Chilies 
• ½ cup Onion, chopped 
• 1 cup Green Peas, defrosted 
• 1 cup Yellow Moong Dal, split yellow
gram 
• Salt, to taste

How to make Green Pea

Pancakes:
• Soak dal or lentils in warm water for
30 minutes. Drain the water before
using.
• Blend ginger, green chilies, peas and
dal in a mixer. Add water to make a
thick batter.
• Put one fourth of the batter on a
greased pan and sprinkle with oil.
• Spread a tbsp of the batter on the
pan, to get a pancake of 5 inch
diameter.
• On medium heat, cook the pancake
until the edges turn golden brown.
• Transfer to a serving place and serve
hot.
 PEANUT BUTTER FRENCH TOAST RECIPE
Top this easy, delish Peanut Butter French Toast with sliced strawberries or bananas. Learn how to
make/prepare Peanut Butter French Toast by following this easy recipe.

Serves: 2 Calories Per Serving: 573

Preparation Time: 10 Min Cooking Time: 10 Min

Difficulty: Easy Rating: 10.0

Recipe Type: Non Veg.  
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Ingredients:
• ½ cup Milk 
• 3 Eggs 
• ¼ cup Peanut Butter 
• 2 tbsp White Sugar 
• ½ tsp Vanilla Extract (optional) 
• ¼ tsp Cinnamon (ground) 
• 1 tbsp Vegetable Oil 
• 4 slices Bread

How to make Peanut Butter

French Toast:
• Combine together milk, eggs, peanut
butter, sugar, vanilla extract and
cinnamon in a large mixing bowl.
Whisk the ingredients well.
• Place a griddle or frying pan over
medium heat and heat oil in it.
• Immerse each side of the bread slice
in the egg mixture and soak it well.
• Place the slice in the pan and cook
 on both sides for about 3 to 4
minutes or till golden.
• Serve hot.

POTATO PODIMAS RECIPE

Potato Podimas is a famous Tamilian dish that is low in fat, yet delicious in taste. Learn how to
make/prepare Potato Podimas by following this easy recipe.

Serves: 4 Preparation Time: 20 Min

Cooking Time: 10 Min Difficulty: Easy

Recipe Type: Veg.  
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Ingredients:
• 500 g Potatoes 
• 25 g Cashew Nuts 
• 2 tbsp Refined Oil 
• ½ tbsp Mustard Seeds 
• 1 tbsp Bengal Gram (Chana Dal) 
• 1 inch Ginger (chopped finely) 
• 1 Green Chili (slit) 
• Salt (to taste) 
• ¼ tbsp Turmeric Powder (haldi) 
• Few leaves of Green Coriander
(chopped) 
• 1/2 Lemon (juice)

How to make Potato Podimas:

• Parboil the potatoes.
• Peel the potatoes and mash them. Set
aside.
• Heat one tablespoon of oil in a pan
and fry the cashew nuts until golden.
Remove and keep aside.
• In another pan, heat the remaining oil
and add the mustard seeds.
• When they splutter, add the Bengal
gram, ginger and green chili. Sauté till
the gram turns golden.
• Add in the mashed potatoes, salt,
fried cashew nuts and turmeric
powder. Stir for about 6 minutes.
• Remove from fire and add in the
chopped coriander and lemon juice.
• Serve hot with chapattis, puris or plain
rice.

Green Chutney Recipe

Ingredients:
1 bunch coriander (cilantro) chopped 
3-4 green chilies 
1 small onion 
1 lemon juice 
3 tsp sugar 
A pinch of amchur 
2-3 flakes of garlic 
Salt To Taste 
red chili powder to taste

How to make coriander chutney :

 Mix and blend all ingredients thoroughly in a mixie to make a paste.

 Add little water if required. Your hari chutney is ready.

COCONUT CHUTNEY RECIPE

Ingredients:

1 fresh coconut (grated) 

3 fresh green chilies or as per taste 
2 tbsp cilantro or coriander leaves (chopped) 
1 tbsp lemon or lime juice 
1 tbsp split peas (roasted) 
3/4 cup plain yogurt 
Salt To Taste

Hoe to make coconut coriander chutney :

 Grind coarsely all the ingredients in a blender and serve.

SOUTH INDIAN CHUTNEY RECIPE

Ingredients:

120 grams Channa dal 

4 teaspoons Ghee 
10 Green Chillies (Hari Mirch) 
1 Coconut (Narial), fresh 
2 teaspoons Whole mustard 

How to make south indian chutney:

  Fry dal and green chillies until light brown.

 Grind coconut, fried dal and green chillies finely.

 Add salt and fried whole mustard in 2 teaspoons of ghee.

 Serve with Dosa. Sufficient for 12 to 14 persons. 

TOMATO GARLIC CHUTNEY RECIPE

Ingredients:

1 kg Tomatoes (Tamatar) 
1 teaspoon Red chili pepper (Lal Mirchi) 
30 grams fresh Ginger (Adrak) (2 tsps long strips) 
2 cloves Garlic (Lasun), chopped 
60 grams Raisins (Kishmish) (4 tsps) 
2 teaspoons Salt (Namak) 
1 Onion (Pyaj) 
240 grams Sugar (Cheeni) (1 1/22 cup) 
3/4 teaspoon crushed big Cardamoms (Elaichi Moti) 
1 1/2 cups Vinegar (Sirka) 
10 blanched Almond (Badam) 

How to make tomato chutney:

 Put the tomatoes in boiling water for 5 minutes.

 Take out from the water, wipe and remove their skins and cut into small pieces.

 Cut ginger into long, thin slices.

 Put tomatoes, Red chili pepper , chopped garlic and ginger into a degchi and cook till tender.

 Stir constantly until thick.

 Add vinegar, sugar, cleaned raisins and crushed cardamoms and cook for 10 minutes.

 Remove from the fire, cool and keep in air tight jar.

SPICY CARROT CHUTNEY RECIPE

Ingredients:

1/2 kilo Carrot (Gajar) 

15 grams Red chili pepper (Lal Mirchi) (1/2 tsp) 
30 grams fresh Ginger (Adrak) (2 tsps long strips) 
2 cloves Garlic (Lasun) 
8 blanched Almonds (Badam), slit into halves 
60 grams Raisins (Kishmish) (4 tsps) 
4 teaspoons Salt (Namak) 
360 grams Sugar (Cheeni) (2 cups) 
3/4 teaspoon crushed Cardamoms (Elaichi Moti) 
1 1/2 cups Vinegar (Sirka) 
1 cup Water 

How to make carrot chutney:

 Scrape and grate the carrots, chop garlic and slice ginger into long strips.

 Put the grated carrots, water, garlic and ginger in a deep pan or degchi and cook on a slow fire until tender

and water is absorbed.

 Stir well.

 Add vinegar, sugar, salt, cleaned raisins, almonds and crushed cardamoms and cook till a little thick.

 Pour in a clean jar and cork tightly. Serve after 2 days

ONION CHUTNEY RECIPE

Ingredients:

1 cup peeled onions 

6 -7 flakes of garlic 
2 tbs channa daal (Bengal Gram) 
5 red chilies or as per taste 
Salt As Per Taste 
1tsp mustard seeds 
curry Leaves 
little tamarind (Imli)

How to make onion chutney (pyaaz ki chutney) :

 Heat oil, fry chilies, daal, garlic and the onions, till golden brown.

 Grind with tamarind and salt.

 Splutter mustard seeds and curry leaves, in oil and pour on top.

 Serve with paratha or puri.

Paneer With Capsicum Recipe

Paneer cubes marinated in capsicum paste and baked.

Ingredients:
400 gms cottage cheese (paneer), cubed 
50 gms capsicum (shimla mirch), chopped fine 
200 gms curd (dahi)
2 tsp salt 
1 tblsp garam masala powder 
1 bunch coriander leaves (dania patti), chopped fine
15 gms mint leaves (pudina patta), chopped fine 
6 flakes garlic, chopped fine 
Salt to taste
For the garnishing: 
100 gms red cabbage, shredded 
1 lemon, sliced

How to make paneer with capsicum:

 Grind into a rough paste, chopped capsicum, curd, salt, garam masala powder, coriander leaves, mint

leaves and garlic together.

 Cut the paneer pieces into cubes and marinate them them in the mixture for 2 hours.

 Put these pieces on skewer and grill them till soft and done.

 Serve with lemon slices and shredded red cabbage.

 Serves: 4

Ingredients for Bread Masala

Recipe
Bread - 1/2 packet
Oil - 3 tbsp reparation Method of Bread
Cumin - 1 tsp Masala Recipe
Onion - 2 nos 1)Cut each bread slice into 4 equal parts.
(Sliced)
Ginger - 1 tsp 2)Heat oil in a kadai and splutter cumin
(chopped) seeds.
Green chillies - 2 nos
(chopped) 3)Add onion, ginger and green chillies.
Tomato - 1 no Saute it by adding salt till onion becomes
(chopped) light brown.
Turmeric powder - 1/2 tsp
Chilli powder - 1/2 tsp 4)Add turmeric powder and chilli powder
Garam masala - 1/2 tsp followed by chopped tomato. 
Water - 1 cup Saute for 2 mins.
Salt - As rqrd
5)Add garam masala and 1 cup water.

6)When the water boils, add sliced bread

pieces and mix it well. 
 7)Keep the dish in a low flame for 10 mins. 

:- Spicy and tasty bread masala is ready to

serve.

PANEER KHURCHAN RECIPE

Paneer Kurchan is a simple and yummy recipe. Learn how to make/prepare Paneer
Kurchan by following this easy recipe.

Preparation
Serves: 4 15 Min
Time:
Cooking Time: 30 Min Difficulty: Easy
Recipe Type: Veg.  

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Ingredients:
• 800 g Paneer (Cottage Cheese) 
• 3 g Cumin Seeds 
• 5 g Garlic (chopped) 
• 2 Onion (thick juliennes) 
• 1/2 Bell Pepper (thick juliennes) 
• 150 ml Tomato Puree 
• 3 tbsp Onion Tomato Masala 
• 1 pinch Garam Masala Powder 
• 10 g Coriander Laves (chopped) 
• 1 tsp Kasoori Meethi 
• 3 tbsp Lemon Juice 
• Salt to taste 
• 3 tbsp Oil 

How to make Paneer Khurchan:

• Heat oil in a pan.
• Add chopped garlic, onion, cumin seeds, and bell
pepper. Saute them for a while.
• Add onion-tomato masala, tomato puree and
salt.
• Cook them for one minute on high heat and add
paneer cubes. Mix gently.
• Lastly, add a pinch of kasoori meethi and garam
masala.
• Garnish it with coriander leaves and lemon slices.
 TOMATO MASALA RECIPE
Tomato Masala is a very delightful side dish/chutney. Learn how to make/prepare Tomato
Masala by following this easy recipe.
 Serves: 3 Preparation Time: 10 Min
Cooking Time: 20 Min Difficulty: Easy
Rating: 10.0 Recipe Type: Veg.

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Ingredients:
• 2 cups Onions (chopped) 
• 8 cloves Garlic 
• 1/2 cup Ghee/Vegetable Oil 
• 2 tbsp Coriander Powder 
• 2 tbsp Cumin Powder 
• 1/2 tbsp Turmeric powder 
• 1/2 tbsp Paprika 
• 1/2 tbsp Fenugreek Powder 
• 1/2 tbsp Ginger Powder 
• 1 tsp Cayenne Pepper 
• 1/2 cup Water 
• 3 Cups Tomatoes (chopped) 
• 1/2 tsp Dried Mango Powder 

How to make Tomato Masala:

• In a mixer, grind the onions and garlic to form a smooth paste.
• Now, heat ghee over medium flame in a heavy pot and add the
onion-garlic paste. Sauté till the oil separates and moisture has
left.
• To this, add coriander powder, cumin powder, turmeric powder,
paprika, fenugreek powder, ginger powder and cayenne pepper.
Fry for about 3 minutes taking care not to burn it.
• Now, add the water to it and cook on medium heat till all the
moisture is gone. At this stage the paste will look oily.
• Add tomatoes now and continue frying till all moisture is gone.
Sprinkle dried mango powder in it.
• Tomato masala is ready to be served.
BRINJAL CHIPS RECIPE
Brinjal Chips is a crispy, yummy recipe. Learn how to make/prepare Brinjal Chips by following
this easy recipe.

Serves: 2 Preparation Time: 15 Min

Cooking Time: 30 Min Difficulty: Average

Recipe Type: Veg.  
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Ingredients:
• ½ tsp Oil 
• 2 tsp Ginger Garlic Paste 
• 4 medium sized Violet Brinjals 
• 2 tsp Red Chili Powder 
• Salt to taste 
• A pinch of Turmeric Powder 

How to make Brinjal Chips:

• Slice the Brinjals into round shape after washing them properly.
 • Add red chili powder, turmeric powder and salt to the ginger garlic paste.

• Smear a little paste on each slice of brinjal, making sure that the layer of paste is thin and on
both sides of brinjal.

• Heat a frying pan and place these slices in the pan.

• Shallow fry brinjal slices, turning them over frequently.

• Remove them from the pan and drain the excess oil if any, on a tissue paper.

BREAD CHAT RECIPE

Enjoy your summer evening with a different variety of chat, Bread Chat. Learn how to make/prepare
Bread Chat by following this easy recipe.

Serves: 4 Difficulty: Easy

Rating: 5.6 Recipe Type: Veg.

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Ingredients:
• 4 slices Bread 
• 1 large Potato 
• 1 large Tomato 
• 1 Onion 
• Juice of ½ Lemon 
• 1 bunch Coriander Leaves 
• 1 bunch Mint Leaves (Pudina) 
• Sev (for garnishing) 
• Salt (to taste) 
• ½ tsp Chili Powder 
• 2-3 tbsp Oil 

How to make Bread Chat:

• Boil the potato and chop into small cubes. Set aside.

• Chop onion and tomato into small pieces.

• Combine coriander and mint leaves together.

• Add water to the leaves and form a paste.

• Toast the bread slices in a toaster or oven.
• Remove and cut them into cubes.
• Place a kadai on fire and heat oil for 2 minutes.

• Add potato cubes and toss till they turn golden brown.

• Add salt and chili powder. Mix well.

• Add the bread cubes and toss for 2 minutes.

• Add the coriander and mint paste. Cook for 2 minutes.

• Remove and place in a serving bowl.

• Garnish with chopped onions, chopped tomato, lemon juice and sev.

• Serve immediately.

 BATATA HARRA RECIPE

The Batata Harra is a delicious and spicy appetizer from the Lebanese cuisine. Learn how to
make/prepare Batata Harra by following this easy recipe.

Serves: 5 Preparation Time: 20 Min

Cooking Time: 30 Min Difficulty: Average
Rating: 4.0 Recipe Type: Veg.

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Ingredients:

• 3 medium sized Potatoes, diced into bite sized pieces 

• 1 medium Onion, finely chopped 
• 3 cloves of Garlic, minced 
• 3 Green Chilies, finely chopped 
• 1 medium Bell Pepper, cut into thick strips 
• 1/2 cup fresh Coriander Leaves, finely chopped 
• 1 tbsp Olive Oil 
• 1 tsp Lemon Juice 
• Salt, to taste 
• Pepper, to taste 
• Oil, for frying

How to make Batata Harra:

• Heat oil in a heavy bottomed pan and fry potatoes in it until crisp like French fries.

• Drain it on paper tissue to remove excess oil.

• Now, heat olive oil in a wok and put onions, garlic, bell pepper and green chilies in it. Saute
it for a minute.

• Now, add potatoes to it along with salt, pepper, half of the coriander leaves and lemon
juice. Mix well.

• Transfer it to the platter and garnish it with the remaining coriander leaves. Serve.

CHILI POTATO RECIPE

Chili Potato is a very popular recipe. Learn How To Make Chilli Potato by following this easy recipe.

Difficulty: Average Rating: 9.0

Recipe Type: Veg.  

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Ingredients:
• 5 Large Potatoes 
• 5 tbsp Cornflour 
• 2 tbsp Soy Sauce 
• 1 tbsp Vinegar 
• ½ tsp Sugar 
• Salt to taste 
• Oil for frying 
• ¼ tsp Ajinomoto 
• 2 Capsicum (diced) 
• 1 Large Onion (diced) 
• 1tbsp Red Chili Powder 
• 1 tbsp Garlic (chopped) 
• 3-4 Green Chilies (slit sideways)

How to make Chili Potato:

• Boil the potatoes until just fork tender. Peel the potatoes and cut them into wedges.

• Coat the potato wedges with cornflour and deep fry until golden brown.

• Heat 2tbsp of oil in a pan rate pan. Add garlic, onions and capsicum to the oil. Stir fry for 10-15 sec.

• Add soy sauce, salt, half-cup water, sugar and ajinomotto to the above. Stir it.

• In a bowl, take 1tbsp cornflour and add a little water to it. Mix it well. Now, add this mixture to the
above-made gravy.

• Add vinegar, potatoes and green chili to the above. Mix well and cook it for another 2 minutes.

• Chili Potato is ready to eat. Serve hot.

ONION POTATO SANDWICH RECIPE

Onion Potato Sandwich is a delicious recipe. Learn how to make/prepare Onion Potato Sandwich by
following this easy recipe.

Serves: 4 Preparation Time: 15 Min

Cooking Time: 30 Min Difficulty: Easy

Rating: 5.5 Recipe Type: Veg.

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Ingredients:

• 2 Potatoes 
• 3/4 cup Spring Onions (finely chopped) 
• 1/2 tsp Ginger 
• 1/2 tsp Garlic paste 
• 1 tsp green Chilly paste 
• 1/2 tsp Soya sauce 
• 1/2 cup Cheese 
• 6 slice White Bread 
• Butter as required 
• Salt to taste 

How to make Onion Potato Sandwich:

• Boil the potatoes, peel them and mash them well.

• Mix spring onions, ginger, garlic, green chili, cheese, soya sauce and salt.

• Spread butter on one side of the bread. Stuff the bread slices with mixture of potato and spring
onions.

• Grill it in sandwich maker or heat it directly on the tava.

TORTILLA DE PATATAS RECIPE

Tortilla de Patata is a popular Spanish dish that resembles an egg omelette with fried potatoes. Learn
How To Make Tortilla de Patata by following this easy recipe.

Difficulty: Average Recipe Type: Non Veg.

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Ingredients:

• 6 Eggs 
• 1½ tsp Salt 
• 1 cup Olive Oil 
• 2 large Onions (finely chopped) 
• ½ tsp Black Pepper (freshly ground) 
• 900 gms Russet Potatoes (peeled & sliced)

How to make Tortilla de Patatas:

• Heat oil in a pan over medium flame. Add potatoes to it.

• Stir occasionally until they turn golden and crisp.

• Take out the potatoes with a slotted spoon.

• Add salt and pepper to the potatoes, and toss them for a while.

• Add onions in the remaining oil and sauté till they turn golden.

• In the meanwhile, beat the eggs thoroughly in a large bowl. Add the potatoes, onions, remaining salt
and pepper to it. Leave it for 5-10 minutes.

• Take a smaller pan and put it over medium flame.

• Smear the pan with a little bit of oil. Pour half of the potato/onion/eggs mix in the pan. Swish the
pan so that the mixture gets evenly spread.

• Allow the mixture to cook for a few minutes until the crispy thin egg edge starts to pull away from
the pan.

• Now, take a spoon and run it around the outside edges to make sure the egg layer has not stuck to
the pan.

• Slide in the spoon; lift the omelette to turn its upside down. By doing this, the uncooked side will get
cooked.

• Cook for another minute or so, and then slide the omelette onto a plate.

• Tortilla de Patata is ready to eat. Serve with bread and sauce.

SUKHA ALOO RECIPE

Sukha Aloo Ki Sabzi is a very popular recipe. Learn How To Make Dry Potatoes by following this easy
recipe.

Difficulty: Easy Recipe Type: Veg.

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Ingredients:

• 1/2 tsp Mango Powder 

• 3 tbsp Oil 
• Salt to taste 
• 3-4 Kadi Patta 
• 5-6 Potatoes (boiled, cubed) 
• 2-3 Green Chilies 
• 1/2 tsp Red Chilli Powder

How to make Sukha Aloo:

• Heat the oil in a pan. Add kadi pata, green chilies and red chilly powder to the oil. Mix well.

• Add potato cubes and fry the potatoes until half cooked.
• When the potatoes turn slightly brown, add salt and mango powder to the potatoes.

• Let the potatoes cook until they turn crisp and golden brown in color.

• Sukha Aloo is ready to serve.

STUFFED CAPSICUM RECIPE

Stuffed Capsicum is also known as Bharva Shimla Mirch. Learn how to make/prepare Stuffed Capsicum
by following this easy recipe.

Difficulty: Average Rating: 7.8

Recipe Type: Veg.  

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Ingredients:
• 6-8 Small size green capsicums 
• 2 tbsp of shelled, boiled and mashed green peas 
• 3 Boiled potatoes 
• 1 Onion, finely chopped 
• 1/4 tsp Chili powder 
• 1/4 tsp Turmeric powder 
• 1/4 tsp Amchur powder (mango powder) 
• 1/4 tsp Garam masala powder 
• 1/4 tsp Coriander powder 
• A few seeds of Pomegranate 
• Oil as required 
• Salt according to taste

How to make Stuffed Capsicum:

Cut off the

head of
the
capsicums
and
deseed
them.
Trim the
bottom off
the
capsicum
to allow it
to stand
still when
cooking.
• In a bowl, mix together the potatoes, paneer, red chilli powder, dry mango powder, cumin
powder, garam masala powder, cashew nuts, raisins, coriander leaves and salt and keep
aside.
• In a pan, heat oil and cook onion till they turn pink and add green chillies and ginger to it.
• Add in the potato mixture and cook for two minutes. Remove from heat and divide the
mixture into equal portions.
• Stuff the capsicum with the potato mixture and cover it with grated cheese.
• Preheat the oven 225 ºC and microwave the stuffed capsicums for fifteen minutes.
• Serve hot.
 MUGHLAI ALU RECIPE

Mughlai Alu is a delicious and scrumptious Mughlai recipe. Learn how to make/prepare Mughlai Aloo by
following this easy recipe.

Serves: 6 Preparation Time: 15 Min

Cooking Time: 20 Min Difficulty: Easy

Recipe Type: Veg.  

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Ingredients:

• 10 Potatoes 
• ¾ cup fresh Curd 
• 2 Onions (grated) 
• 2 tsp Cumin (powdered) 
• 1 tsp Chili Powder 
• ¼ tsp Turmeric Powder 
• 1 cup Green Peas (boiled) 
• 2 tbsp fresh Cream 
• ½ tsp Sugar 
• 3 tbsp Ghee 
• Salt (to taste)

Ground into a paste 

• 3 cloves Garlic 
• 4 Cloves 
• 2 tbsp Poppy Seeds (khus-khus) 
• 1½" piece Ginger (12 mm) 
• 2 Green Chiles 
• 2 Cardamoms

How to make Mughlai Alu:

• Peel the potatoes and prick them

with a toothpick.

• Thereafter, soak the potatoes in

cold water for 10 minutes.

• Remove the potatoes from water

and mix with curd and salt. Set
aside for 1 hour.

• Heat ghee in a large pot.

 • Add onions and fry for 1 minute.

• Add the prepared paste and fry for

another 1 minute.

• Add cumin powder, chili powder and

turmeric powder. Sauté for few
seconds.

• Add the potatoes along with the

mixture.

• Pour 2 cups of water and stir to

mix.

• Cover the pot and cook till the

potatoes turn soft.

• Add green peas, cream and sugar.

• Serve hot with Indian roti or

steamed rice.

 VEGETABLE PERATTAL RECIPE

Vegetable Perattal is a popular Chettinad recipe. Learn how to make/prepare Vegetable Perattal by
following this easy recipe.

Difficulty: Average Recipe Type: Veg.

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Ingredients:

• 2 Potatoes 
• 2 Carrots 
• 1 Onion 
• 1 Tomato 
• 1/2 Cup peas 
• 1/2 Cup coconut (shredded) 
• 2 Garlic flakes 
• 1 tsp Fennel seeds 
• 1/2 tsp Poppy seeds 
• 5 Red chillies 
• 1/2 tsp Red chilli powdrr 
• 1/2 tsp Turmeric powder 
• 1 tbsp Roasted gram 
• Green curry leaves 
• Salt to taste 
• Oil for frying

How to make Vegetable Perattal:

• Grind fennel seeds, poppy seeds,

gram, red chillies and coconut to
 make a paste.

• Peel the potatoes and carrots.

• Cut potatoes, carrots, tomatoes and

onion into pieces.

• Boil carrots and potatoes for 10

minutes one by one.

• Drain all the water.

• Heat the oil and add green curry

leaves.

• Add onions and tomatoes.

• Mix peas and stir it.

• Add boiled carrots and potatoes.

• Mix turmeric powder, red chilli

powder and salt.

• Now add grinded paste.

• Turn over the mixture well.

• Cook till the mixture turns thick like

gravy.

• Vegetable Perattal is ready.

SPINACH AND POTATO FRY RECIPE

Spinach and Potato Fry can be rustled up in no time. Learn how to make/prepare Spinach & Potato Fry
by following this easy recipe.

Serves: 4 Preparation Time: 10 Min

Cooking Time: 20 Min Difficulty: Easy

Rating: 10.0 Recipe Type: Veg.

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Ingredients:

• 800 gms Red Spinach 

• 200 gms Potatoes (peeled and
diced) 
• 90 gms Coconut (grated) 
• Salt to taste

For Tempering 
• 2 tbsp Coconut Oil 
• 1 tsp Mustard Seeds 
• 1 tsp Urad Dal (washed and dried) 
• 1 Onion (sliced) 
 • 2 sprigs Curry Leaves 
• 1-inch piece Ginger (julienned) 
• 6 Green Chilies (julienned)

How to make Spinach and

Potato Fry:

• Boil the potatoes in salt water.

• In a skillet, heat the oil and add

mustard seeds.

• When the mustard seeds start to

splutter, add the Urad dal and fry
until golden brown.

• Add the onions and fry till

translucent.

• Then add the ginger, green chilies,

curry leaves and fry well.

• Add the spinach and cook till dry.

• Now, add the potatoes and then

cook till the moisture evaporates.

• Finally, mix in the grated coconut

and stir for a minute.

• Serve hot.

SPICY VEGAN POTATO CURRY RECIPE

Spicy Vegan Potato Curry excites the taste buds with its abundant spices. Learn how to make/prepare
Spicy Vegan Potato Curry by following this easy recipe.

Serves: 6 Calories Per Serving: 351

Preparation Time: 30 Min Cooking Time: 30 Min

Difficulty: Easy Recipe Type: Veg.

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Ingredients:

• 4 Potatoes (peeled and cubed) 

• 2 tbsp Vegetable Oil 
• 1 Yellow Onion (diced) 
• 3 cloves Garlic (minced) 
• 2 tsp Cumin (ground) 
• 1-1/2 tsp Cayenne Pepper 
• 4 tsp Curry Powder 
• 4 tsp Garam Masala 
 • 1 inch piece fresh Ginger Root
(peeled and minced) 
• 2 tsp Salt 
• 14.5 oz Tomatoes (diced) 
• 15 oz Garbanzo Beans (rinsed and
drained) 
• 15 oz Peas (drained) 
• 14 oz Coconut Milk

How to make Spicy Vegan

Potato Curry:

• In a large pot of salty water, boil the

potatoes and then simmer for 15
minutes until tender.

• Drain the potatoes and then steam

dry for 2 minutes.

• In a large skillet, heat the vegetable

oil and then stir in the onion and
garlic.

• Stir for 5 minutes and then add the

cumin, cayenne pepper, curry
powder, garam masala, ginger and
salt. Cook for 2 minutes.

• Add the tomatoes, beans, peas, and

potatoes.

• Pour the coconut milk and simmer

for 10 minutes.

• Serve hot.

 MIRCHI ROLL RECIPE

Mirchi Roll is a sizzling unique recipe. Learn how to make/prepare Mirchi Roll by following this easy
recipe.

Serves: 4 Preparation Time: 15 Min

Cooking Time: 30 Min Difficulty: Average

Recipe Type: Veg.  

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Ingredients:

• 1 tsp Cumin Seeds 

• 4 Bhavanagri Green Chilies (Slit) 
• 1 Medium Red Capsicum (Chopped
into ¼ inch pieces) 
• ½ tsp Fennel Seeds 
• 8-10 Black Peppercorns 
• 2 medium Potatoes (Boiled and
Grated) 
• 1 piece Ginger (Chopped) 
• ¼ tsp Carom Seeds 
• 1 tsp Red Chili Powder 
• 16 Salted Biscuit 
• 1 tbsp Oil 
• ½ cup Cottage Cheese (Grated) 
• ¾ tsp Dry Mango Powder 
• Salt to taste

How to make Mirchi Roll:

• Slit the green chilies and remove the

seeds.

• Take a pan and heat cumin seeds,

fennel seeds, carom seeds and black
peppercorns.

• Mix potato, cottage cheese and

ginger in a bowl.

• Pour the roasted spices in a mortar

with a pestle with salt, red chili
powder and dry mango powder.

• Add the mixture into potato mixture

and blend it well.

Suggestions:

Garnish with red capsicum and serve immediately.

SAMOSA RECIPE

Samosa is a favourite tea time snack. Learn how to make/prepare Samosa by following this easy
recipe.

Difficulty: Average Rating: 7.5

Recipe Type: Veg.  

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Ingredients:

• 1 Cup all purpose flour 

• 2 tsp Butter 
• 1/2 Cup chopped onions 
• 1 Cup boiled, peeled and chopped
potatoes 
• 1/2 Cup peas 
• 1 Green chilli 
• 1/2 tsp Ginger 
• 1/4 Cup chopped cilantro leaves 
• 1/2 tsp Red chilli powder 
• 1/4 tsp Baking soda 
• Salt to taste 
• Oil for deep frying

How to make Samosa:

• Boil, peel and chop the potatoes.

• Make a liquid of water and all

purpose flour in a bowl.

• Take two tablespoons of oil in a pan

and heat it.

• Add onions and chopped green chilli

to it.

• Add peas to it after frying for two

minutes.

• Cook for 3-4 minutes and add

ground ginger, salt, red chilli powder
and chopped potatoes at last.

• Mix above ingredients well after

turning off the heat.

• Mix up all purpose flour, salt, baking

soda and butter and make strong
dough.

• Make small balls of the dough and

roll into thin circles of 5-6 inches.
 • Cut into half with the help of knife.

• Smear liquid of all purpose flour and

water on the sides and shape into
cones.

• Fill the cooked potato mix in the

cones and close the sides.

• Now heat the oil in a frying pan and

when it is hot enough, put the
samosas in it.

• Fry them on medium heat till they

turn golden brown.

• Samosas are ready.

• Serve them with chutney.

SHAHI KAJU ALOO RECIPE

Shahi Kaju Aloo is a delectable and appetizing delight. Learn how to make/prepare Shahi Kaju Aloo by
following this easy recipe.

Difficulty: Average Recipe Type: Veg.

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Ingredients:

• 300 g Potatoes 
• 4 tbsp Cashew Nuts (soaked in ¼
cup water) 
• 1 tbsp Ginger (chopped) 
• 1 tsp Garlic (chopped) 
• ½ tsp Black Cumin Seeds 
• ½ tsp Bay Leaf 
• 2 Onions (chopped) 
• A pinch of Turmeric 
• ¼ tsp Garam Masala 
• 2 tbsp Coriander Leaves (chopped) 
• ¼ cup Curd (beaten) 
• ¼ cup Milk 
• ½ cup Water 
• Oil (for frying)

How to make Shahi Kaju Aloo:

• Wash the potatoes well and chop

them into 1-inch cubes.

• Heat oil in a large frying pan.

• Fry the potato cubes till they turn

 deep golden brown. Remove and set
them aside.

• Grind cashew nuts, ginger and garlic

into a fine paste in a food processor.

• Heat 3 tbsp oil in a heavy bottomed

pan.

• Add bay leaf and black cumin seeds.

Stir fry for 30 seconds till the cumin
seeds stop spluttering.

• Add onions and cook on low flame till

they turn soft. Do not let the onions
turn brown.

• Add turmeric and garam masala. Mix

well.

• Add the cashew paste and cook for 1

minute.

• Add curd and stir till the water

evaporates.

• Add milk and water to form gravy.

• Boil the mixture and simmer for 2 to

3 minutes.

• Add potato cubes and coriander

leaves to the gravy.

• Simmer the mixture on low flame,

till the gravy thickens and coats the
potato cubes well.

• Serve hot with naan or paranthas.

POTATO GRAVY RECIPE

Potato Gravy is a delicious recipe. Learn how to make/preape Potato Gravy by following this easy
recipe.

Difficulty: Easy Rating: 9.4

Recipe Type: Veg.  

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Ingredients:

• 3 Potatoes 
• 1/4 Cup besan 
• 2 Onions 
• 6 Green chillies 
• 1/2 tsp Chilly powder 
• Turmeric (a pinch) 
 • 3 tsp Oil 
• Salt

How to make Potato Gravy:

• Wash potatoes, peel and cut into

small pieces.

• Cut onions and green chillies into

small pieces.

• In a pressure pan, heat oil, add

onions and green chillies and fry
until the onions turn light brown.

• Now add potato pieces and fry for 2

minutes.

• Add turmeric, salt and chilly powder.

• Pour down 2 cups of water, close the

lid of the pan and cook for 3 to 4
whistles.

• Now make a thick paste of besan

using water.

• Open the pan lid, add the paste in it

and mix well.

• Now your Potato Gravy is ready.

SEYAL PAV RECIPE

Seyal Pav is an easy to make and delightful Sindhi delicacy. Learn how to make/prepare Seyal Pav by
following this easy recipe.

Difficulty: Average Recipe Type: Veg.

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Ingredients:

• 4 Buns (quartered) 
• 1Potato (peeled and finely chopped) 
• 1Tomato (chopped) 
• 1Onion (chopped) 
• 3 cloves Garlic (minced) 
• 2 Green Chilies 
• Curry Leaves 
• 1 tsp Mustard Seeds 
• 1 tsp Cumin Seeds 
• Turmeric powder 
• 1 tsp Red Chili Powder 
• Salt (to taste) 
• 1 tbsp Oil 
• Coriander Leaves (for garnishing) 

How to make Seyal Pav:

• Heat the potatoes in the oven for 5

minutes or till they are tender.

• Heat oil in a pan and put mustard

and cumin seeds. Allow them to
splutter.

• Now, add in curry leaves, garlic and

green chilies and sauté for a minute.

• Add the onions and cook till they are

transparent.

• Add in tomatoes and cook till they

are tender.

• Now, add turmeric powder, red chili

powder and salt. Mix well and add
one cup of water to make the gravy.
Bring it to a boiling point and lower
the flame.

• Add in heated potatoes and also the

buns, at this stage. Mix gently to
coat the bun pieces with the gravy.

• Allow it to simmer for a minute and

garnish with coriander leaves.

• Seyal Pav is ready to be served!