Navratan Palak

Ingredients :


Spinach – 2 bunches
Carrot – 1 ( Chopped into small pieces )
Potato – 1 ( Chopped into small cubes )
Tomato  - 2 ( pureed )
Capsicum – 1 ( chopped )
Asofoetida / Hing – 1 tsp
Paneer – 10 to 12 ( cubed pieces )
Ghee – 2 tsp
Ginger - 1 tsp ( chopped )
Raisins and Cashew nuts - handful
Turmeric – 1 tsp
Coriander powder – 2 tsp
Red chilly powder – ½ tsp
Garam masala powder – ½ tsp
Cumin powder – 1tsp
Pepper  powder – 1 tsp


Method :

Chop the spinach and cook in the pressure cooker for one whistle.

Take a pan, heat ghee. Add raisins , cashew nuts , ginger and  fry it for 2 minutes. Add paneer and sauté for a while. Add palak , carrot , potato , capsicum pieces and salt. Cover and cook for 5 minutes. Add tomato puree and cumin powder , coriander powder , red chilly powder , turmeric powder and garam masala powder. Cook till most of the liquid is absorbed.

Serve hot with rotis / chapatis / pooris. 

Mushroom , Baby-corn and Capsicum Masala

Ingredients :


Mushrooms – 250 gms
Tomatoes – 3 ( finely chopped ) or tomato puree
Onion – 1 , chopped
Baby- corn – 100 gms ( halved )
Ginger-garlic paste – 1 tsp
Green chillies – 2 , chopped
Red chilly powder – 1 tsp
Turmeric powder – ½ tsp
Garam Masala powder – ½ tsp
Cumin powder – ½ tsp
Coriander powder – ½ tsp
Salt – To taste
Spring onion / Green onion – 3 to 4 strands ( finely chopped ) or Coriander leaves - little, finely chopped
Oil – 1 tbsp
Ghee – little


Method :


Cook mushrooms and baby-corn till they become tender . Keep aside .
Heat oil in a pan and fry onion till golden browned . Add ginger-garlic paste, sauté and allow it to cook on low flame for 2 minutes . Add tomato puree, green chillies , red chilly powder and mix evenly . Add salt , garam masala powder and turmeric powder and saute . Add cooked mushrooms + baby-corn and capsicum pieces. Stir evenly for 5 minutes . Garnish with finely chopped spring onions .
Serve hot as a side dish with roti / chapattis or with white rice .

Palak Mushroom

Ingredients :

Spinach – 1 bunch
Button Mushrooms – 200 gms
Onions – 2 medium 
Tomato - 1
Green chilies - 2 
Ginger – 1 inch 
Garlic – 4 cloves

Cloves - 2
Green Cardamoms- 2
Black pepper corns – 4 to 5
Cinnamon stick – ½ inch
Cumin ( Jeera ) powder -1/2 tsp

Salt to taste
Red Chili powder – ½ tsp 
Coriander powder – 1 tsp 

Turmeric powder -1/2 tsp

Water - 1 cup

Method :

Wash the spinach leaves thoroughly cut one of the onions and tomato in quarters. Steam the Spinach, quartered onion and tomato. Cool. Chop the other onion and fry in little oil till they are golden brown. Remove and drain on paper towel.

Once the Spinach Mix and fried onions are cooled to room temperature, grind them along with green chillies + black peppercorns + ginger + garlic + cinnamon + green cardamoms + cloves.

Heat water in a saucepan,add the mushrooms and cook for about 5 minutes till done and water evaporates. Drain the remaining water. Keep aside.

In the kadai , heat oil. Add the coriander powder , turmeric powder , Cumin powder and red chili powder .Cook for a minute. Add the ground mixture . Cover immediately and cook on low flame till the oil separates, stirring occasionally. Add the mushrooms. Keep covered till it stops spluttering. Add salt and extra water ( if required ) according to the required consistency. Cook for 5 minutes. Remove from the heat.

 Serve hot with Naan /roti/ Chapati

Indo-Mexican Corn Tortilla

Ingredients :

Corn Flour / Cornmeal ( Makke ka atta ) -  1 cup

Maida – ¾ cup

Salt – to taste

Oil  - few drops

Lukewarm water – ¼ cup

Baking soda – a pinch

Method :

Add all the ingredients in a mixing bowl and mix evenly . Prepare a dough and set it aside for 10 minutes . Then, make round lemon-sized balls from dough and prepare a roti/ Tortilla either as usual ( press slightly when rollong ) or by using roti / tortilla maker ( by dusting maida ) .

Heat oil on a Tava / griddle . Roast the prepared tortillas one-by-one for 2 minutes.

Note : The tortilla should be medium thick. i.e not too thick and not too thin.

Mushroom Tava Masala

Ingredients :

Button Mushrooms – 150 grams

Onions – 3 medium ( pureed )

Tomato – 2 ,pureed

Capsicum – 1 , chopped

Cashewnuts – 6 to 7.

Ginger-garlic paste – 1 tbsp

Jeera – 1 tsp

Cumin powder – 1 tsp

Coriander powder – 1 tsp

Garam masala powder – 1 tsp

Turmeric powder – ½ tsp

Red chilly powder – 1 tsp

Kasuri methi – 1 tsp

Salt – to taste

Oil – 2 tsp

Coriander leaves – little , finely chopped

Method :

Wash mushrooms thoroughly . Cut them into 2 pieces .

In a kadai , heat oil . Add cumin seeds , turmeric powder , red chilly powder . Saute for a while. Then , add ginger-garlic paste and saute . Add onion paste and cashewnuts . Saute till golden brown in colour . Add tomato puree and cook . Then , add coriander powder , cumin powder , kasuri-methi , garam masala powder and salt . Mix evenly .

Now add mushrooms and capsicum pieces . Cover and cook over medium low heat till mushrooms get cooked . Garnish with coriander leaves . Serve hot with rotis .