SHAHI PANEER

Shahi paneer is a typical North Indian dish eaten with with roti, chappati, nan or other Indian breads.
Shahi paneer is preparation of paneer pieces in a thick, creamy and spicy gravy prepared in tomato, onion and cashewnuts paste. Here I have added poppy seeds too, as it helps the gravy to be thick and also it enhances the taste. Paneer is the Indian word for cottage cheese, and shahi is the Indo-Persian term for royal (in reference to the Mughal court) as information through Sources available.

Ingredients:
200 gms paneer (cottage cheese), cut into even size cubes
2 medium onions chopped 
1 tbsp poppy seeds
1 cup cashew nut (kaju) paste [Soak 2 fist full of cashews & poppy seeds in warm water, then grind to smooth paste using milk cream/ or even milk is fine]
1 1/2 tsp ginger-garlic (adrak-lehsun) paste (Choice, but i hav used paste as well as chopped pieces)
1 big tbsp chilli paste [I have ground fresh red chilli to fine paste]
4 tbsp tomato puree
1/2 tsp garam masala
1 star anise
1" Cinnamon stick (cut into 2-3 smal piece)
3 cardamom pods
4 cloves
1/2 tsp chilli powder
1 tsp Shahi jeera
1 tsp coriander powder
1/2 tsp cumin powder
2 tsp fine chopped garlic
2 tsp fine chopped ginger
1/2 tsp turmeric powder (haldi)
1 tsp coriander (dhania) powder
2-3 tbsp Coconut oil for shallow frying paneer
2 tbsp coconut oil + 1 tbsp Ghee
For garnish fine chopped cilantro leaves/ melted butter [Choice]

Method:

• Cut the paneer into even size cubes.

• Shallow fry the Paneer until they are golden brown and keep aside.

• Take a Kadai, add coconut oil and ghee, fry the spices (star anise, cloves, cinnamon, cardamom, shahi jeera) untill you get the pleasant smell. Add the ginger-garlic chops followed by onions and salute well till it gets golden brown. 
• Add the coriander powder, cumin powder, turmeric powder, chilli powder, garam masala powder, salt to taste and fry well for 2-3 mins. Now add the tomato puree and chilli paste. Now cool this masala mixture to room-temperature and grind it to a paste. Again transfer this masala paste to kadai. [You can also add 1-2 green chilli here]

• Grind the cashew and poppy seeds along milk to fine smooth paste. [You can also strain it through fine mesh strainer, in order to get a smooth paste]. Now add the Cashew paste into the ground masala content and saute well for 5 minutes. Adjust the salt if needed. Now add adequate quantity of milk (milk : water -> 1:1 ratio) to bring the masala mixture to gravy consistency, the poppy seed added along cashew paste helps the gravy to get thickened (Do not make the gravy dilute add little by little mater to check the thickness of the gravy).

• Now when the curry is getting to boil add the fried paneer and cook for another 2-3 minutes. Switch off the burner, garnish with fine chops of coriander if needed. You can also top it with some butter. Serve along chapati/nan/dosa/ Rice. Its Yummmmm and creamy rich recipe and healthy too :)

Padmashree Raikar

@ gHara javaN

Sprouted Green gram Curry (Dry)

Like other beans, the mung bean is a rich source of low-fat protein. One cup of mature, boiled beans contains 14 g of protein. Unlike many other plant-based sources of protein, mung beans have a wide amino-acid profile, providing at least some of every type of amino acid. It contains both insoluble and water-soluble fiber, which together yield varied benefits. Because of the high amount of fiber, green gram dal is considered low-glycemic.
I made a very simple recipe which goes well along Roti/chapati. It also can be made for meals. 

Ingredients:
Sprouted Green Gram / Moong - 1 cup
Green chillies - 4, chopped
Oil - 4 tbsp
Ginger garlic paste - 1 tbsp
Onion 1 fine chops
Tomato - 1 big, chopped
Garam masala powder - 1/2 tbsp
Coriander powder - 1/2 tbsp
Cumin powder - 1 tsp
Coriander leaves - 1/2 cup chopped
Turmeric powder - 1 tsp
Red chilli powder - 1 tsp
Salt to taste

Moong dal – Sprouting process :

• It will take about 1 – 2 days to sprout Moong Dal.
• Soak 1 cup of Whole Moong dals in 4 cups of water overnight.
• Drain and rinse in water at room temperature. Cover the bowl containing beans with a plate and keep some weight on top of it.Store beans in dark place for 1 complete day.

Note : One cup of dried whole Moong Dal will yield about 3 cups of sprouted beans.
 

Method:

1. Heat oil in a pan and fry chopped onion, ginger garlic paste and green chillies.
2. When half brown add chopped tomatoes and fry till it becomes mushy.
3. Add garma masala powder, coriander powder, cumin powder, red chillii powder, turmeric powder, salt and 1/2 of the coriander leaves and stir for a while.
4. Add the sprouted moong to it, add some water to cook it. Cook till it is dry. (ensure that you dnt add more water, also don't overcook the green gram)
5. Add rest of the coriander leaves. Serve hot with chapaties.

 Padmashree Raikar

@ gHara javaN

Radish Leaves Sabzi along lentils

A simple yet high in nutrition. This sabzi is a good protein rich diet. It goes well along chapati and rice/ sambar combination. 

Ingredients:
Radish Leaves (Fresh)- wash well to remove the mud & chop finely.
Lentils (Dhal)- 1 small cup (Wash the lentils and cook it till done)
2 green chillies
2 medium onions chopped
1 tbsp cumin seeds
8 garlic flakes smashed well

Method:

• Add 4 tbsp oil in vessel, fry the cumin, garlic for 3-4 mins.
• Now add the onions and saute well till the onions turn transparent.

• Now add the green chillies saute for a minute , then add the chopped radish leaves.

• Mix the content well, do not add the water here. Clode the lid & let the radish get cooked in low flame.
• As the washed leaves hold some water in it. The leaves get cooked in the same water content present in the leaves.
• When the radish leaves are cooked after about 10 mins, add the cooked lentils, salt to taste and stir well.

• Now let the mixture cook well for another 5-8 minutes. After its done, switch off the burner.
• Serve along the meals/ or also you can have it along chapati.

Soya chunks potato kurma

A soya chunks potato kurma with potato tastes more or less like a mutton/chicken curry. This gravy  will be good with rice or chapati/parathas. Also if the curry rests for an hour or so, it will taste even better with all the flavors settling in. Good amount of onion and oil is used for this recipe to get good results.

Soya chunks, 2 fine chopped Onions, 1deseeded finely chopped tomato, 3 green chillies, small ginger piece finely chopped, 1 potato (cut into small cubes), 4 garlic finely chopped, 1 capsicum, coriander leaves, cashew paste, Masala paste (check below).

Wash soya chunks then soak in enough hot water along pinch of salt for 15-30 min. Squeeze out all the water well. Again wash in fresh water and squeeze out the water and set aside.

Masala paste: Roasted Red chillies 12, Roasted coriander seed 2 tb sp, Roasted 1 tb sp jeera, 1/2 grated coconut, 1/2 onion fried to brown, 5 garlic flakes fried to brown- grind these all ingredients to fine paste.

• Take a kadai, fry the ginger- garlic, green chillies, add onions fry till gold brown.
• Add the poatatp cubes and fry for 10 mins, then add tomatoes and saute for 5 mins under high flame, add salt to taste. 
• Finally add the cashew paste and capsicum, soya chunks fry for another 5 mins.
• Now add the ground paste, add consistent water to make it a gravy and bring to a boil.
• Garnish with coriander leaves.
• Serve it along chapati/parathas or even toasted bread. We had it along rice, this also make a terrific combination along pulao/fried rice. YUMMM!

Soya chunks kurma

Chana yam curry

Soak kala chana(Chickpea) overnight. Next day pressure cook it (3-4 wistles). 

Grind together 1 grated coconut, medium tamarind and 10 red chillies, 2 tbsp soaked rice (rice makes curry look thick and taste yum). 

Cook the sooran/surna (Yam) with a little salt seperately in a different vessel and keep aside.

Now in a vessel pour the ground masala, add the boiled chana , sooran. Add salt and give it a boil for 5 to 7 mins, remove from heat. Heat oil, add mustard seeds, when they start popping, add curry leaves and asafoetida and season the curry. 

Serve as a side dish with rice.

Chana Ghasi (Konkani) 

Aloo gobi

Ingredients:
Cauliflower (cut into small florets), potatoes (cubed pieces),shredded/grated ginger, 2-3 tsp coriander powder (dhania),1/4 teaspoon turmeric, 1/4 teaspoon red chilly powder, oil, Pinch of Asafetida (Hing) jus a choice, 1 tomato,1/2 teaspoon cumin seeds (jeera),2 green chilies,2 bay leaves,salt (to taste), 1 teaspoon mango powder (amchoor), 2 tsps of chopped green coriander, water as needed

Method:
1.Cut cauliflower, and soak in salt water for 15-20 min[drain aside and keep], cut potato into medium cubes.. keep them aside.
2.Make a paste mixture: grate ginger finely, add 3 tsp coriander powder, tarmaric powder, red chilly powder, add little water and make a paste [by doing this paste you ll avoid burning of the spices while frying]
3.Now take oil in a kadai, pinch of asafetida[if u need], cumin , bay leaves, deseeded chopped tomato, green chilli [deseeded], fry all for 4-5 min...
4.Now add the paste mixture, stir well till u see oil leaves to the surrounding.
5.Add cauliflower, potato & add salt, stir well.. close the lid and cook for 15 min... but each time keep it stirring.
6.Now add mango powder[easily available in stores, it taste better when added, but if u dnt find can also add tamarind pulp], stir well garnish with finely chopped coriander leaves :)
7.If needed as gravy add little water and add consistent corn flour to make bit thick gravy.

Can do variation also:
Add some green peas and/or sliced capsicum. The capsicum should be added at the end of the recipe as they cook quickly.

This dish is without onion/garlic.. onion is most commonly used, but try this recipy it is something diffrnt :)