One of the best interviews!!!

Interviewer: Tell me about yourself.

Candidate: I am Rameshwar Kulkarni. I did my Tele Communication engineering from BabanRao Dhole-Patil Institute of Technology.

Interviewer: BabanRao Dhole-Patil Institute of Technology? I had never heard of this college before!

Candidate: Great! Even I had not heard of it before getting an admission into it ..
What happened is - due to cricket world cup I scored badly! in 12th.I was getting a paid seat in a good college. But my father said (I prefer to call him 'baap') - "I can not invest so much of money".(The baap actually said - "I will never waste so much of money on you"). So I had to join this college. Frankly
speaking this name - BabanRao Dhole-Patil, can at the most be related to a Shetakari Mahavidyalaya.

Interviewer: ok, ok. It seems you have taken 6 years to complete your engineering.

Candidate: Actually I tried my best to finish it in 4 years. But you know, these cricket matches and football world cup, and tennis tournaments. It is difficult to concentrate. So I flunked in 2nd and 3rd year. So in all I took 4 + 2 = 7 years.

Interviewer: But 4+2 is 6.

Candidate: Oh, is it? You know I always had KT in maths. But I will try to keep this in mind. 4+2 is 6, good, thanks. These cricket matches really affect exams a lot. I think they should ban it.

Interviewer: Good to know that you want cricket matches to be banned.

Candidate: No, no... I am talking about Exams!!

Interviewer: Ok, What is your biggest achievement in life?

Candidate: Obviously, completing my Engineering. My mom never thought I would complete it. In fact, when i flunked in 3rd year, she was looking for a job for me in BEST (Bus corporation in Maharashtra) through some relative.

Interviewer: Do you have any plans of higher study?

Candidate: he he he.. Are you kidding? Completing 'lower' education itself was so much of pain!!

Interviewer: Let's talk about technical stuff. On which platforms have you worked?

Candidate: Well, I work at SEEPZ, so you can say Andheri is my current platform. Earlier I was at Vashi center. So Vashi was my platform then. As you can see I have experience of different platforms! (Vashi and Andheri are the places in Mumbai)

Interviewer: And which languages have you used?

Candidate: Marathi, Hindi, English. By the way, I can keep quiet in German, French, Russian and many other languages.

Interviewer: Why VC is better than VB?

Candidate: It is a common sense - C comes after B. So VC is a higher version than VB. I heard very soon they are coming up with a new language VD!

Interviewer: Do you know anything about Assembly Language?

Candidate: Well, I have not heard of it. But I guess, this is the language our ministers and MPs use in assembly.

Interviewer: What is your general project experience?

Candidate: My general experience about projects is - most of th! e times they are in pipeline!

Interviewer: Can you tell me about your current job?

Candidate: Sure, Currently I am working for Bata InfoTech ltd. Since joining BIL, I am on Bench. Before joining BIL, I used to think that Bench was another software like Windows.

Interviewer: Do you have any project management experience?

Candidate: No, but I gues! s it shouldn't be difficult. I know Word and Excel. I can talk a lot. I know how to dial for International phone call and use speaker facility. And very important - I know few words like - 'Showstoppers ' , 'hotfixes', 'SEI-CMM','quality','versioncontrol','deadlines' , 'Customer Satisfaction' etc. Also I can blame others for my

Interviewer: What are your expectations from our company?

Candidate: Not much.
1. I should at least get 40,000 in hand.
2. I would like to work on a live EJB project. But it should not have deadlines. I personally feel that pressure affects natural talent.
3. I believe in flexi-timings.
4. Dress code is against basic freedom, so I would like to wear t-shirt and jeans.
5. We must have sat-sun off. I will suggest Wednesday off also, so as to avoid breakdown due to overwork.
6. I would like to go abroad 3 times a year on short term preferably 1-2 months) assignments. Personally I prefer US, Australia and Europe. But considering the fact that there is a world cup in West Indies in 2007, I don't mind going there in that period. As you can see I am modest and don't have many expectations. So can I assume my selection?

Interviewer: he he he ha ha ha. Thanks for your interest in our organization. In fact I was never entertained so much before. Welcome to INFOSYS .

12 Ways to Get Rid of A Telemarketer

1. If they want to loan you money, tell them you just filed for bankruptcy and you could sure use some money. Ask, "How long can I keep it? Do I have to ever pay it back, or is it like the other money I borrowed before my bankruptcy?"

2. If you get one of those pushy people who won't shut up, just listen to their sales pitch. When they try to close the sale, tell them that you'll need to go get your credit card. Then, just set the phone down and go do laundry, shopping or whatever. See how long that commission based scum waits for you to get your credit card.

3. If they start out with, "How are you today?" say, "Why do you want to know?" Or you can say, "I'm so glad you asked, because no one seems to care these days and I have all these problems, my sciatica is acting up, my eyelashes are sore, my dog just died...." When they try to get back to the sales process, just continue on with telling about your problems.

4. If the person says he's Joe Doe from the ABC Company, ask him to spell his name, then ask him to spell the company name, then ask where it is located. Continue asking personal questions or questions about the company for as long as necessary.

5. This one works better if you are male: Telemarketer: "Hi, my name is Julie and I'm with Dodger & Peck Services.... You: "Hang on a second." (few seconds pause) "Okay, (in a really husky voice) what are you wearing?"

6. Crying out, in well-simulated tones of pleasure and surprise, "Julie!! Is this really you? I can't believe it! Julie, how have you BEEN?" Hopefully, this will give Julie a few brief moments of terror as she tries to figure out where the heck she could know you from.

7. Say, "No," over and over. Be sure to vary the sound of each no, and keep an even tempo even as they're trying to speak. This is the most fun if you can keep going until they hang up.

8. If MCI calls trying to get you to sign up with their Family and Friends plan, reply, in as sinister a voice as you can muster, "I don't have any friends...would you be my friend?"

9. If they clean rugs: "Can you get blood out, you can? Well, how about goat blood or HUMAN blood - chicken blood too?"

10. Let the person go through their spiel, providing minimal but necessary feedback in the form of an occasional "Uh-huh, really, or, "That's fascinating." Finally, when they ask you to buy, ask them to marry you. They get all flustered, but just tell them you couldn't give your credit card number to someone who's a complete stranger.

11. Tell them you work for the same company they work for. Example: Telemarketer: "This is Bill from Widget & Associates." You: "Widget & Associates!! Hey I work for them too. Where are you calling from?" Telemarketer: "Uh, Dallas, Texas." You: "Great, they have a group there too? How's business/the weather? Too bad the company has a policy against selling to employees! Oh well, see ya."

12. Tell the Telemarketer you are busy and if they will give you their phone number you will call them back. If they say they are not allowed to give out their number, then ask them for their home number and tell them you will call them at home (this is usually the most effective method of getting rid of Telemarketers). If the person says, "Well, I d on't really want to get a call at home," say, "Yeah! Now you know how I feel." (smiling, of course...)

Brilliant Ads

Cute SMS

January to December
Sunday to Saturday
Am to Pm
My feelings for u have never changed.......
A HEADACHE to me !!!!

When u feel lonely and alone & cannot see any one around you,
The world seems to be fading away,
Come along with me
I'll take u an eye specialist !!

If marriages are made in heaven , then what are made in Hell?
Ans : the days after marriage

During Marriage ceremony why are you made to sit on the horse ?
You are given your last chance to run away.

Just close ur eyes and think of urself for 10 seconds......
Open ur eyes !
Now you will realize that u have wasted 10 sec in thinking of a

I wrote ur name on the sands.............
It got washed away,
I wrote ur name in air..........................
It got blown away,
So I wrote ur name in my heart.............


LOVE is like a CIGAR
It starts with a fire..... Continues with smoke.....and ends in
But don't worry - we are chain smokers

Ur smile can be compared to a flower
Ur voice can be compared to a cuckoo
Ur innocence to a child
But in stupidity
U have no comparison
U r the best

True love is like a pillow
U can hug when u r in trouble
U can cry on when u r in pain & u can embrace when u r happy
So when u need true love
Spend Rs.50/-Buy a pillow

Dear Friend,

When I ask u flower,
U give me bouquet
When I ask u a stone
U give me a statue
When I ask u a feather
U give me peacock


I had VODKA with WATER
I felt DRUNK
I felt DRUNK
I had RUM with WATER
I felt DRUNK

When I call u;
1 ring means I'm thinking of u;
2 ring means I like u;
3 means I miss u;
4 means .........pick d phone idiot

Teacher : four beautiful ladies r walking on the road. Change it to
Exclamatory sentence ...
Student : WOW !

The human brain is most outstanding thing.......
It functions 24hrs 365 days.....
It functions right from the time u r Born.... Until you fall in love

SMILE - is a language of love
SMILE - is a source to win hearts...
SMILE - creates greatness in ur personality
Brush ur Teeth today onwards

A cigarette shortens your life by 2 min..
A beer shortens your life by 4 min..
A working day shortens your life by 8 hours!!!!..

History Teacher : From where to where did the mughals rule ?
Student : sir, I am not sure but think from page 15 to 26 sir....

Teacher : U failure ! @ ur age Bill gates stood first in the class
Student : Mind u, Sir, but @ ur age Hitler had commited suicide

Great Signs

Job Jokes

Doing a job RIGHT the first time gets the job done. Doing the job WRONG fourteen times gives you job security.

If you can stay calm, while all around you are in chaos ...then you probably haven't completely understood the seriousness of the situation.

If at first you don't succeed, try management.

Never put off until tomorrow what you can avoid altogether.

TEAMWORK...means never having to take all the blame yourself.

We waste time, so you don't have to.

Hang in there, retirement is only thirty years away!

Go the extra mile. It makes your boss look like an incompetent slacker.

A snooze button is a poor substitute for no alarm clock at all.


Succeed in spite of management.

Aim Low, Reach Your Goals, Avoid Disappointment.

Never underestimate the power of very stupid people in large groups.

They Walk Among Us, and Reproduce!

Some guy bought a new fridge for his house. To get rid of his old,
still working fridge, he put it in his front yard and hung a sign on
it saying:"Free to good home. You want it, you take it". For three
days the fridge sat there without even one person looking twice at it.
He eventually decided that people were too un-trusting of this deal.
It looked too good to be true, so he changed the sign to read: "Fridge
for sale $50". The next day someone stole it.


While looking at a house, my brother asked the real estate agent which
direction was north because, he explained, he didn't want the sun
waking him up every morning. She asked, "Does the sun rise in the
North?" When my brother explained that the sun rises in the East, and
has for sometime, she shook her head and said, "Oh, I don't keep up
with that stuff."


I used to work in technical support for a 24/7 call center. One day I
got a call from an individual who asked what hours the call center was
open. I told him, "The number ! you dialed is open 24 hours a day, 7
days a week." He responded, "Is that Eastern or Pacific time?" Wanting
to end the call quickly, I said, "Uh, Pacific" . . . . .


My colleague and I were eating our lunch in our cafeteria, when we
overheard one of the administrative assistants talking about the
sunburn she got on her weekend drive to the shore. She drove down in a
convertible,but "didn't think she'd get sunburned because the car was
moving". . . . .


My sister has a lifesaving tool in her car it's designed to cut
through a seat belt if she gets trapped. She keeps it in the trunk


My friends and I were on a beer run and noticed that the cases were
discounted 10%. Since it was a big party, we bought 2 cases. The
cashier multiplied 2 times 10% and gave us a 20% discount.


I was hanging out with a friend when we saw a woman with a nose ring
attached to an earring by a chain. My friend said, "Wouldn't the chain
rip out every time she turned her head?" I explained that a person's
nose and ear remain the same distance apart no matter which way the
head is turned.


I couldn't find my luggage at the airport baggage area. So I went to
the lost luggage office and told the woman there that my bags never
showed up.She smiled and told me not to worry because she was a
trained professional and I was in good hands. "Now," she asked me,
"has your plane arrived yet?


While working at a Pizza Parlor I observed a man ordering a small
pizza to go. He appeared to be alone and the cook asked him if he
would like it cut into 4 pieces or 6. He thought about it for some
time before responding."Just cut it into 4 pieces; I don't think I'm
hungry enough to eat 6 pieces.

Yep, They Walk Among Us too.

They walk among us, and reproduce!

WELCOME TO AIR DECCAN ( hope you know this airline in India )

Good morning, Ladies and Gentlemen....

This is your captain PATEL welcoming both seated and standing passengers on board of Air Deccan.

We apologize for the four-day delay in taking off,it was due to bad weather and partly due to the search for a missing tyre.

This is flight 717 to Mumbai. Landing there is not guaranteed, but we will end up somewhere in India . And, if luck is in our favor, we may even be landing on your village!

Air Deccan has an excellent safety-record. In fact, our safety standards are so high, that even terrorists are afraid to fly with us! It is with pleasure; I announce that, starting this year, over 30% of our Passengers have reached their destination.

If our engines are too noisy for you, on passenger request, we can arrange to turn them off. To make your free fall to earth pleasant and memorable, we serve Complimentary Daru and Vada Pav. For our not-so-religious passengers, we are the only airline who can help you find out if there really is a God!

We regret to inform you, that today's in-flight movie will not be shown as we forgot to record it from the television. However, for our movie buffs, we will be flying right next to Kingfisher Airline, where their movie will be visible from the right side of the cabin window.

There is no smoking allowed in this airplane. Any smoke you see in the Cabin is only the early warning system on the engines telling us to slow down!

In order to catch important landmarks, we try to fly as close as possible. For the best view , if however, we go a little too close, do let us know. Our enthusiastic co-pilot sometimes flies right through the landmark!

Kindly be seated, keep your seat in an upright position for take-off and fasten your seat-belt. For those of you who can't find a seat-belt, kindly Fasten your own belt to the arm of your seat. And, for those of you who can't find a seat, do not hesitate to get in touch with a stewardess who will explain how to fasten yourself to your suitcase.

A Lesson On Life

One day, the father of a very wealthy family took his son on a trip to
the country with the
express purpose of showing him how poor people live.

They spent a couple of days and nights on the farm of what would be
considered a very poor family.

On their return from their trip, the father asked his son, "How was the trip?"

"It was great, Dad."

"Did you see how poor people live?" the father asked.

"Oh yeah," said the son.

"So, tell me, what did you learn from the trip?" asked the father.

The son answered:

"I saw that we have one dog and they had four.

We have a pool that reaches to the middle of our garden and they have
a creek that has no end.

We have imported lanterns in our garden and they have the stars at night.

Our patio reaches to the front yard and they have the whole horizon.

We have a small piece of land to live on and they have fields that go
beyond our sight.

We have servants who serve us, but they serve others.

We buy our food, but they grow theirs.

We have walls around our property to protect us, they have friends to
protect them."

The boy's father was speechless.

Then his son added, "Thanks Dad for showing me how poor we are."

Isn't perspective a wonderful thing? Makes you wonder what would
happen if we all gave thanks for everything we have, instead of
worrying about what we don't have.

Appreciate every single thing you have, especially your friends!

Pass this on to friends and acquaintances and help them refresh their
perspective and appreciation.

"Life is too short and friends are too few."

Why (funny questions)

*Why do we press harder on a remote control when we know the batteries
are getting weak?

*Why do banks charge a fee on "insufficient funds" when they know
there is not enough?

*Why does someone believe you when you say there are four billion
stars, but check when you say the paint is wet?

*Why doesn't glue stick to the bottle?

*Why do they use sterilized needles for death by lethal injection?

*Why doesn't Tarzan have a beard?

*Why does Superman stop bullets with his chest, but ducks when you
throw a revolver at him?

*Why do Kamikaze pilots wear helmets?

*Whose idea was it to put an "S" in the word "lisp"?

*If people evolved from apes, why are there still apes?

*Why is it that no matter what color bubble bath you use the bubbles
are always white?

*Is there ever a day that mattresses are not on sale?

*Why do people constantly return to the refrigerator with hopes that
something new to eat will have materialized?

*Why do people keep running over a string a dozen times with their
vacuum cleaner,then reach down, pick it up, examine it, then put it
down to give the vacuum one more chance?

*Why is it that no plastic bag will open from the end on your first try?

*How do those dead bugs get into those enclosed light fixtures?

*When we are in the supermarket and someone rams our ankle with a
shopping cart then apologizes for doing so, why do we say, "It's all
right?" Well, it isn't all right, so why don't we say, "That hurt, you
stupid idiot?"

*Why is it that whenever you attempt to catch something that's falling off
the table you always manage to knock something else over?

L I F E E x p l a i n e d

On the first day God created the dog. God said, "Sit all day by the door of your house and bark at anyone who comes in or walks past. I will give you a life span of twenty years."

The dog said, "That's too long to be barking. Give me ten years and I'll give you back the other ten." So God agreed.

On the second day God created the monkey. God said, "Entertain people, do monkey tricks, make them laugh. I'll give you a twenty-year life span."

The monkey said, "How boring, monkey tricks for twenty years? I don't think so. Dog gave you back ten, so that's what I'll do too, okay?" And God agreed.

On the third day God created the cow. God said, "You must go to the field with the farmer all day long and suffer under the sun, have calves and give milk to support the farmer. I will give you a life span of sixty years."

The cow said, "That's kind of a tough life you want me to live for sixty years. Let me have twenty and I'll give back the other forty." And God agreed again.

On the forth day God created man. God said, "Eat, sleep, play, marry and enjoy your life. I'll give you twenty years."

Man said, "What? Only twenty years! Tell you what, I'll take my twenty, and the forty the cow gave back and the ten the monkey gave back and the ten the dog gave back, that makes eighty, okay?"

"Okay," said God, "You've go t a deal."

So that is why the first twenty years we eat, sleep, play, and enjoy ourselves; for the next forty years we slave in the sun to support our family; for the next ten years we do monkey tricks to entertain the grandchildren; and for next ten years we sit o n the front porch and bark at everyone.

Life has now been explained to you :-)

Praise or Condemn You !!!

Allow me to tell you a short story..............

A couple bought a donkey from the market. On the way home, a boy commented, "Very stupid. Why neither of them ride on the donkey? "Upon hearing that, the husband let the wife ride on the donkey. He walked besides them. Later, an old man saw it and commented, "The husband is the head of family. How can the wife ride on the donkey while the husband is on foot?" Hearing this, the wife quickly got down and let the husband ride on the donkey.

Further on the way home, they met an old Lady. She commented, "How can the man ride on the donkey but let the wife walk. He is no gentleman."

The husband thus quickly asked the wife to join him on the donkey. Then, they met a young man. He commented, "Poor donkey, how can you hold up the weight of two persons. They are cruel to you." Hearing that, the husband and wife immediately climbed down from the donkey and carried it on their shoulders.

It seems to be the only choice left. Later, on a nar row bridge, the donkey was frightened and struggled. They lost their balance and fell into the river. You can never have everyone praise you, nor will everyone condemn you. Never in the past, not at present, and never will be in the future.

Thus, do not be too bothered by others words if our conscience is clear.


In 1883, a creative engineer named John Roebling was inspired by an
idea to build a spectacular bridge connecting New York with the Long
Island. However bridge building experts throughout the world thought
that this was an impossible feat and told Roebling to
forget the idea. It just could not be done. It was not practical. It
had never been done before.

Roebling could not ignore the vision he had in his mind of this
bridge. He thought about it all the time and he knew deep in his heart
that it could be done. He just had to share the dream with someone
else. After much discussion and persuasion he managed to convince his
son Washington, an up and coming engineer, that the bridge in fact
could be built.

Working together for the first time, the father and son developed
concepts of how it could be accomplished and how the obstacles could
be overcome. With great excitement and inspiration, and the headiness
of a wild challenge before them, they hired their crew and
began to build their dream bridge.

The project started well, but when it was only a few months underway a
tragic accident on the site took the life of John Roebling. Washington
was injured and left with a certain amount of brain damage, which
resulted in him not being able to walk or talk or even move.

"We told them so."
"Crazy men and their crazy dreams."
"It`s foolish to chase wild visions."

Everyone had a negative comment to make and felt that the project
should be scrapped since the Roeblings were the only ones who knew how
the bridge could be built. In spite of his handicap Washington was
never discouraged and still had a burning desire to complete
the bridge and his mind was still as sharp as ever.

He tried to inspire and pass on his enthusiasm to some of his friends,
but they were too daunted by the task. As he lay on his bed in his
hospital room, with the sunlight streaming through the windows, a
gentle breeze blew the flimsy white curtains apart and he was
able to see the sky and the tops of the trees outside for just a moment.

It seemed that there was a message for him not to give up. Suddenly an
idea hit him. All he could do was move one finger and he decided to
make the best use of it. By moving this, he slowly developed a code of
communication with his wife.

He touched his wife's arm with that finger, indicating to her that he
wanted her to call the engineers again. Then he used the same method
of tapping her arm to tell the engineers what to do. It seemed foolish
but the project was under way again.

For 13 years Washington tapped out his instructions with his finger on
his wife's arm, until the bridge was finally completed.

Today the spectacular Brooklyn Bridge stands in all its glory as a
tribute to the triumph of one man's indomitable spirit and his
determination not to be defeated by circumstances.

It is also a tribute to the engineers and their team work, and to
their faith in a man who was considered mad by half the world.

It stands too as a tangible monument to the love and devotion of his
wife who for 13 long years patiently decoded the messages of her
husband and told the engineers what to do!!


Perhaps this is one of the best examples of a never-say-die attitude
that overcomes a terrible physical handicap and achieves an impossible

Often when we face obstacles in our day-to-day life, our hurdles seem
very small in comparison to what many others have to face.

The Brooklyn Bridge shows us that dreams that seem impossible can be
realised with determination and persistence, no matter what the odds

Even the most distant dream can be realized with determination and persistence!!

Indian Vegetarian Recipes - Manchurian,Malai Kofta,Navratan Korma,Chola Batura

Veggie Manchurian
Ingredients For Manchurian
4 T cups cabbage minced
1 1/2 cups carrot minced
1 medium onion minced
2 tbsp cornflour
5 tbsp all purpose flour/ plain flour
2-3 garlic minced
1-2 hot green peppers/ chillies minced
2 pinches pepper powder
1/4 tsp Ajinomotto powder
Oil for deep frying and salt to taste

For Sauce/ gravy
1 tsp garlic chopped
2 tsp hot green chillies/pepper chopped
2 tsp ginger chopped
1 tbsp cornflour
1 tcup clear vegetable stock or water
1 tbsp soya sauce
2 pinches sugar
2 table spoon oil
Salt to taste
Method: For the Manchurian
Mix carrots, cabbage, onion, cornflour, all purpose flour/plain flour,
garlic, pepper, ajinomotto, pepper powder and salt to taste. Shape
spoonful of the mixture in small balls. Deep fry in hot oil until
golden brown.
For the Sauce:
Heat oil in a wok or frying pan on a high flame. Add the garlic, green
chillies and ginger and stir fry over a high flame for a few seconds.
Mix the cornflour with 1/4 cup of water keep aside.
Add the stock, soya sauce sugar and salt to taste. Bring it to boil,
while its boiling add the cornflour mixture and boil the gravy till it
becomes thick. Just before serving put the balls in the sauce and cook
for a few minutes. Serve hot.
Cream Style Corn with Mixed Vegetables
1 tin cream style corn
4 oz mixed vegetables ( e.g. carrots, aubergine, squash, cabbage,
cauliflower etc)
2 tbsp tomato paste
1 finely chopped onion
1 tsp finely crushed fresh ginger
1 tsp finely crushed fresh garlic
3 whole black peppercorns
1 tsp whole jeera
1 tbsp ghee (clarified butter)
salt as per taste
cilantro for garnishing

1. Heat the ghee in a cooking pot, preferably nonstick.
2. Add jeera and black peppercorns.
3. Add ginger and garlic after the jeera turns brown and fry for a few seconds.
4. Then add the chopped onions and fry till they turn golden brown.
5. Then add the tomato paste and after a few seconds add the mixed
vegetables and about 2-4 tbsp water.
6. Cover and cook till the vegetables are half done.
7. Then add the cream style corn and salt and complete the cooking.
8. Garnish with cilantro and serve.

Akbari Vegetables
1 Cauliflower (cut into flowers)
100 gm Carrot (Cut into small cubes)
1/4kg Potatoes (Big) (Cut into medium cubes)
200gm Paneer (Cut into Big pieces)
100gm Green Peas
100gms Cashew Nuts (50gms cut into pieces & 50gms grind to a paste)
5 Tomato (1 tomato cut into slices &others grind)
300gms Onion (1 onion slice d others grind well)
2 nos green chillies grind well)
1/2tsp garam masala powder
1/2 tblsp coriander powder
1/2tblsp jeera powder
A pinch cardamom powder
1" a piece ginger (grind)
1 pod garlic (grind)
1/4 tin cream
1/2 cup oil
1. Heat 1/4 cup oil, add onion paste and fry till brown.
2. Add half of the ginger and garlic paste.
3. When brown add tomato puree and fry.
4. Then add ground cashew nuts and fry for 5 minutes.
5. Add green chillies paste and 1/2 of other dry masalas and fry for
10 minutes in low flame.
6. Add 1/4 cup water and boil for few minutes.
Method for Vegetables:
1. Heat the other half of oil.
2. Add sliced onion, rest of the garam masalas, ginger garlic paste
chili paste and fry till oil separates.
3. Then add all vegetables, paneer, again fry for 5 minutes.
4. Then add the above gravy and cook till vegs are well cooked.
Serve hot with cream, cashewnuts pieces, paneer cubes, coriander
leaves. Serve hot with nan, chapatti, or rice.

Vegetable Jalfarazi
Mixed boiled vegetables (Beans, Peas, Carrot & Potatoes)- 3 teacups.
(cut the beans, carrot & potatoes into small pieces). Onions-2.
Spring Onions- 3 (optional, if you don't have this you can add one more onion).
Green Chillies-4.
Ginger-1 inch piece.
Coriander leaves-1 tbsp.
Tomato ketchup-1/2 teacup.
Chilli powder-1 tsp.
Ghee /Oil-3 tbsp.
Salt to taste.
1. Chop the onions into small pieces. Chop spring onions with leaves.
2. Chop the tomatoes, ginger, green chillies & coriander all into
small pieces & keep seperately.
3. Heat the oil / ghee in a kadai. Fry the onions till golden brown in colour.
4. Now add the tomatoes, green chillies, ginger, & coriander leaves
and fry for 3 mins.
5. Then add the ketchup, boiled vegetables, spring onions, chilli
powder, salt & a little water & cook for 8 mins

Malai Kofta
Ingredients For the Koftas
350 grams (12 oz.) Paneer
3 tablespoons plain Flour
1 level teaspoon Baking powder
4 chopped Green Chillies
1 tablespoon chopped Coriander
Ghee for deep frying
Salt to taste
Method for paneer
1. Crumble the paneer and knead very well.
2. Mix the paneer, plain flour, baking powder, chillies, coriander and salt.
3. Shape into small balls and deep fry in ghee.
4. Keep aside these Koftas.
Method for gravy
1. Cut the tomatoes into big pieces, add 4 tea cups of water and cook.
2. When soft, prepare a soup by passing through a sieve
3. Heat the ghee in a vessel and fry the grounded paste very well.
4. Add the chilli powder and fry again for 1 min
5. Add the tomato soup, cream and salt and boil the gravy for atleast
10 to 15 mins.
For the gravy:
4 large Tomatoes
100 grams (4 oz.) fresh Cream
4 tablespoons Ghee
1 teaspoon Chilli powder
Salt to taste
To be ground into a paste:
1 large Onion
2 tablespoon grated fresh Coconut
7 cloves Garlic
2 Green Chillies
2 Red Chillies
2 teaspoon Coriander seeds
1 teaspoon Cumin seed
2 teaspoon Khus-khus
1 inch Ginger piece
2 tablespoons chopped fresh Coriander
Raw Banana Bhaji
2 raw Bananas
1 tsp Mustard seeds
1tsp Udad dal
1tsp Chana dal
A pinch of Hing
1/4 tsp Turmeric Powder
Finely chopped Coriander Leaves
Salt as per taste
1. Boil raw bananas in a pressure cooker & cut into small cubes.
2. Heat oil & add mustard seeds, udad dal, chana dal & hing. When it
splutters, add cooked banana cubes & 100 ml water. Then add turmeric
powder & finely chopped coriander leaves. Mix well & cook for 2 min.
on low flame. Add salt and cook till water evaporates. Serve hot with
Rice or Chapatis.
Vegetabale Curd Cheese Kurma
Ingredients For Korma
1 Kg Peas
250 gm Potatoes
100 gm Capcicum
250 gm Tomatoes
1 Tbsp Ghee
1Tbsp Butter
4 nos. Cloves, 5 nos. Cardamom, 3 nos. Cinnamon
1 Cup Curd
50 gm Cashewnut powder
2 Onion finely chopped
1 Cup Milk
3 Cups Water
3 Tbsp Cheese
Salt as per taste
1/2 Cup Coriander (fresh)
For Seasoning
1/2 Cup Coconut (Shredded)
1 Tbsp. Ghee
6 Curry leaves
For Paste
6 Green chillies, 1/2 Cup Mint
1 Piece Ginger
1. Boil Green peas in water, and drain all the water.
2. Peel the potatoes and cut into small sqaure pieces.
3. Boil Tomatoes in water and peel off the skin and cut into small pieces.
4. Cut capcicum into long pieces. And fry Capcicum in little oil.
5. Put Ghee and Butter in frying pan. Add onion and cook untill golden
brown. Then add Cashewnut pd., Cinnamon sticks, Cloves and Cardamom
with paste.
6. Add three cups of water and cheese. When water is boiling add
potatoes and 1 cup milk.
7. When potato is cooked, add tomato and after ten min. add curd,
boiled peas and salt, stirring frequently.
8. For seasoning heat 1 Tbsp of ghee in frying pan over moderately
high heat. When it is hot add coconut and curry leaves and season the
9. Garnish with coriander and fryed capcicum.
Spicy Mixed Vegetable
Eggplant (brinjal), large - 1 (cut into 1" pieces)
Capsicum, large - 1 (slice in long thin strips)
Green Beans - 10-12 (cut into long pieces)
Carrots - 1 (cut into thin & long pieces)
Potatoes - 2 (medium size, cut as you wish)
Green Onions - 1 bunch (cut 2" long pieces)
Frozen baby Lima Bean - 1/2 cup (thawed, this is optional)
Ginger paste - 1 tbsp
Green Chilies - 2-3, slit
Turmeric - 1 tsp
Red Chili Powder - 1 tsp
Jeera powder - 1-1/2 tsp
Dhania powder - 1 tsp
Tomato puree (canned tomato sauce) - 4 tbsp
Salt to taste
Cooking oil - 4-5 tbsp
1. Heat oil in a large saucepan or skillet.
2. Add whole mustard seeds until they splutter. Add ginger paste,
green chilis, and then the eggplant.
3. Cover on medium heat until the eggplant is slightly tender. May add
extra oil if it becomes too dry. Then add all of the above dry spices.
Fry for a few minutes and then add all the vegetables. Cover and cook
on medium heat stirring periodically until all the vegetables are soft
and tender.
4. Add salt, little water, and tomato puree towards the end and cook
until the moisture evaporates and the vegetables are well done.
5. Serve with Plain Rice or Naan.
Navratan Korma
Mixed vegetables 500 gms
Mushrooms 50 gms
Paneer 50 gms
Potatoes 100 gms
Cashewnuts 20 gms
Raisins 20 gms
Boiled Onion paste 1 cup
Cashewnut paste 1/2 cup
Curd 1/2 cup
Fresh Cream 1/2 cup
Ginger & Garlic paste 2 tsp
Garam Masala 1 tsp
Chopped Green Chilli 2 tsp
Salt to taste
Oil 2tsp
1. Boil all vegetables in boiling salted water till done and then put
into cold water.
2. Cut paneer into 1/2 inch pieces.
3. Heat oil in a kadhai add garam masala & then add boiled onion paste
cook till onion are golden brown. Add ginger & garlic paste stir well.
4. Add chopped green chillies & cashewnut paste. Cook on a slow flame for 5 min.
5. Add mushrooms & boiled vegetables cook for 2-3 min & add salt & 3/4
cup water.
6. Add cashew nuts, raisins & paneer dices [fried] stir & cook for 1 min.
7. Finish with fresh cream.
Chola Batura
Ingredients for Chick Peas (Chola)
1 boil canned Chick Peas or u can soak chick peas in water overnight.
Salt to taste
1 Tea bag
1/2 tsp Zeera
4 piece Kadi Patta
2 big Onions
1/8 piece of Ginger, 3 cloves of Garlic grated
1 tsp Garam Masala
1 Tomato or 2 tbsp Tomato Puree
1/4 tsp each turmeric, red chilli powder, Dhaniya powder
Method for chick peas
If u are using chick peas soaked in water overnight, then next day
pressure cook chick peas adding salt to taste and 1 tea bag. This will
change the color of chola to black. Pressure cook it for 30 minutes
till they are soft and tender. But if u are using boiled chick peas
can then no need to boil them again just add them to the paste. For
paste, In a pan, add 2 tsp of cooking oil, add Zeera, Kadi Patta. Then
add 1 finely grated onion, fry till golden brown. Then add grated
garlic and ginger paste keep frying till the paste starts leaving oil.
Add turmeric powder, red chilli powder, garam masala powder. add
tomato puree or grated tomato to the paste. When the paste is done add
the chick peas and add some water to it to get some gravy. Let cook
for few minutes. While serving garnish with corinder leaves & chopped
onion only if u want.
Ingredients for Batura or Indian style Naan.
1 cup Plain Flour
1/4 cup wheat flour
Salt to taste (1/4 tsp)
2 tsp Oil
3 tbs yoghurt or u can add 1 boiled potato if u don't have yoghurt.
Method for Naan
Mix plain flour, wheat flour, salt & oil. Mix everything with hand,
and make smooth dough adding yoghurt or potato and little water to it.
Mix very well. Put the dough in a plastic bag. Roll the bag to remove
any air and tie it. Let stand atleast for 6 hours or atleast for 1
hour (You can do it when you put chola in water, previous night). Heat
the oil in a pan. Now roll big size of batura(Naan) with the dough and
fry them in hot oil. Serve hot Naan with hot chick peas.
Baked Vegetable Pie
Ingredients For Stuffing in the Pie:
Cabbage 200 gm
Carrot 100 gm
Beans 100 gm
Cauliflower 100 gm
Peas 100 gm
Onion 100 gm
Ginger 10 gm
Green Chillies 3-4
Oil 2-3 table spoon
Dhania powder 1 tsp
Garam Masala 1/2 tsp
Mango powder 1/2 tsp
Green Coriander 2 tsp (chopped)
For making base and top of the pie
Potato 1/2 kg (boiled and mashed )
2 slice Bread
1/4 cup Milk
Chopped green Coriander
Salt to taste
2-3 tbsp Bread Crumbs
Butter 20 gm
Method For stuffing
Finely chop all the vegetables. Heat oil and fry onion ginger and
green chillies in it till golden brown. Take out a small portion of it
and keep it aside for adding it to potato. Now add all the vegetables
and masala to it. Cover and allow it to cook till it is done on slow
heat. Now after it is cooked, fry it without lid and allow it to dry
and add green coriander to it.
For making the pie
1. Add the onion ,ginger and chillies (which were kept for adding to
potatoes) to boiled and mashed potatoes.
2. Soak bread slices in milk and add it to potato dough.
3. Mix salt and corriander to the dough and make it a smooth dough.
4. Divide the dough in to two equal portions and with oily hand spread
one on a flat surface, slowly keep already cooked vegetables on it.
5. Now cover the vegetables with remaining portion of potato dough.
6. Sprinkle the bread crumbs on it.
7. Place the pie neatly in a greased flat baking dish. Dot the pie with butter.
8. Bake it in an oven at high temperature for about 20 minutes. Golden
brown pie is ready, it can be cut like a cake and served with sauce.
Carrot 1 large
Potato 1
Onion 1
Cauliflower few florets
Frenchbeans few
Tomato red one 2
Coriander leaves fresh
Capsicum green red 2
Pineapple 2 slices
Apple 2 pieces
Oil 2 tbsp.
Salt to taste
Black Salt 1 tbsp.
Tomato Ketchup 2-3 tbsp.
Red Chilli Powder 1/2 tsp.
1. First wash all veg. nicely in chill water.
2. Cut carrot, potato, frenchbeans, cauliflower, all in legnth wise,
now boil them till, half done.
3. Cut onions capsicum keep aside.
4. Cut pineapple and apple keep aside.
5. In a wok or kadai, add oil add onions to it, saute for a while,
then add all boiled vegetables. Saute add capsicum tomatoes and last
pineapple and apple saute for 1 minute then add salt, chilli powder,
black salt and last to last the tomatoe ketchup and coriander.
6. Toss it and serve hot in an iron tawa which should be pre heated
lay one fine leaf of cabbage and pour the veg. on it and before
serving just put few drops of either vineger or butter to bring that
steam effect and your sizzler with sizzling sound and aroma is ready
to serve.
Khatte Channa
Kabuli channa - 200gms
Onions - 2 (long chopped)
Ginger 1" piece finely chopped
Green chillies-2-3 (slit)
Garlic 3-4 pods crushed
Dhania jweera powder 1tsp
Powdered saunf 1/2 tsp
Kala namak 1 tsp
Amchur or anardhana 1 tsp
Ajwain 1 tsp
Methi seeds 1/2 tsp
Garam masala 1 tsp
Oil 2-3 tbsp
Salt to taste
1. Soak channa overnight along with 4-5 bayleaves and a badi elaichi
and a pinch of baking powder or soda.
2. Cook the channa in pressure cooker along with salt to taste.
3. Pressure cook for 10-12 minutes atleast.
4. This dish tastes good if cooked in mustartd oil so if you like the
taste you may use it or else any cooking medium is OK.
5. Heat the mustard oil on a high flame very well. Put off the flame
and add onions and fry a while. Then add the ginger, garlic and slit
green chillies.
6. Light the gas again and boiled channa with the water after removing
the bay leaves and badi elaichi, add all the spices and cook on a low
flame for atleast 25-30 minutes.
7. The black colour qwill come only after cooking with anardhana or
amchur powder for sometime.
8. Cook till water evaporates and channa is almost dry.
9. Garnish with fresh finely chopped coriander leaves.
Methi Paneer Rajma
1 bunch of Methi (leaves only)
1 medium sized Onion (chopped finely)
1 tsp. Urad dal
1 tsp.Jeera (whole)
A few Curry Leaves
100 gms. Paneer (cubed and fried)
150 gms. Rajma (canned)
Salt, Red Chilli Powder to taste
Oil for frying
1 tsp.Turmeric powder
Chat Masala (optional)
Ground Ginger 1 tsp.
1. Wash the Methi leaves and squeeze. Chop them finely.
2. Heat the oil in a pan and put onion, jeera, Urad dal and Curry
leaves. Fry until onion is golden brown.
3. Add Red Chilli powder, Turmeric powder and ginger paste and fry for
a minute. Then add Methi leaves, paneer cubes and Rajma.
4. Add salt and cook until methi is done.
5. Before serving sprinkle little bit of chat masala and serve with Rotis
Tomato Hot Pockets
Pastry sheet (Pepperidge Farm's) - 1 packet.
Two sheets (If frozen, thaw it by putting it in the microwave. Don't overdo it.)
Tomatoes - 4
Onions - 1 big
Green Chilies - 2 or 3
Red chilly Powder - 2 tsp
Turmeric Powder - 1 tsp
Asafoetida (Hing) - two pinches
Mustard seed - 1tsp
Coriander leaves - 1 small bunch
Salt to taste
Oil enough to saute the above
1. Chop the onions and green chilies finely and keep aside. When the
oil gets heated, put mustard seeds. When it splutters, put onions and
chilly and saute well. When the onions become transparent, add the
chopped tomatoes, chilly powder, turmeric powder, asafoetida and salt.
Mix it well and let it cook for few minutes until the mixture boils
well and turns into a thick consistency. Add chopped coriander leaves
in the end.
2. Cut the pastry sheets into small rectangles. Slightly stretch each
pieces either with hand or like we make chappathis. Into each of this
pieces, put two spoons of the tomato mixture and fold it with the
mixture inside. Make small pockets like this out of the two pastry
sheets and place it in a preheated oven (for 5 minutes at about 200
degree) and bake it for another twenty minutes at the same
temperature. The pastry sheet forms a layery cover for the tomato
pocket which is very tasty.
Tomato-Onion Vegetable
Tomatoes - 4 large
Onions - 4
Green chillies -3
Turmeric powder-1/2 tsp
Mustard-1/2 tsp
Salt to taste
Coriander leaves for garnishing
Oil-1 tsp
1. Chop the onins ,tomatoes &green chillies finely.
2. Heat oil in a pan.
3. Add mustard seeds and let it splutter.
4. Add the chopped onions and saute till it turns golden brown.
5. Add the green chillies and fry some more.
6. Add the tomatoes and cook for a minute.
7. Add 1 cup water and cook well.
8. Garnish with coriander leaves and serve hot with chappatis.
Paneer Tomato Peas
250 gms Panner chopped into medium pieces
100 gms Peas boiled (if fresh) / frozen (washed)
100 gms Tomato Paste (mashed tomato)
2/3 Tomatoes cut in medium pieces
25 gms Green Chilli paste
1 teaspoonful Garam Masala
1/2 teaspoonful Jeera
25 gms Ginger paste
25 gms Garlic finely cut
1 teaspoonful Kashmiri Mirch (deghi)
1/2 teaspoonful Turmeric powder
1. Put frying pan on heat with cooking oil.
2. Now put jeera and garlic and let them turn brown. Now put tomato
and green chilli paste and fry for 4 minutes.
3. Put boiled peas and medium cut tomatoes. Also put turmeric, garam
masala, ginger paste and kashmiri mirch into it. Fry for 3 minutes and
put paneer. Fry for 3 minutes on high heat. Dish is ready for serving
Tomato Masala
tomato 2 ripe red ones
onion 1 medium sized chopped fine
carrot 1 small grated fine
lemon 1
puffed rice 1 cup
sev 1/2 cup
chat masala 1 tbsp
red chilli powder 1/2 tsp
corriander leaves for garnishing.
salt to taste
1. Cut the ripe tomatoes in thin circles and arrange them on a plate
2. Sprinkle the chopped onions on them and the grated carrot.
3. Now sprinkle the salt,chat masala and red chilli powder and squeeze
1/2 the lemon on it.
4. Add the puffed rice on top as required and top it with
sev.....finally garnish it with corriander leaves
Dahi Karela
Medium sized Karela - Half Kg.
Dahi (curd) - Half cup
Onions (medium sized, cut length wise) - 3
Tomatoes (medium sized, cut to small pieces) - 3
Salt to taste
Garam Masala - One Tea Spoon
Turmeric Powder - One fourth Tea Spoon
Red Chilli Powder - Half Tea Spoon
Dhania Powder - One and a half Tea Spoon
Oil - One and a half Table Spoon
Oil (to deep fry Karela)
Salt (to marinate Karela)
1. Peel the karelas and keep the rind aside.
2. Make a cut (length wise) on the Karelas.
3. Smear the Karelas with salt all over and also inside the cut and
leave overnight.
4. If you want to put the rind in the subzi then, put some salt in the
rind, mix well and leave overnight.
5. Wash the Karelas thoroughly (4-5 times) under running water and
drain, also wash the rind thoroughly.
6. Deep fry the Karelas on medium flame, until golden brown. Set aside.
7. Fry the onions, until golden brown, add tomatoes and cook until
tomatoes are tender.
8. Add all the spices and a little water, fry the masala for 2 minutes.
9. Add the dahi and cook for 1 minute.
10. Add the fried Karelas (and the rind) and cover, let it cook till
Karelas become soft
Stuffed Bittergourd or Karelas
Bitter gourd small and round - 10 nos.
Lemon Juice - 1-2 tbl spoons
5-6 spoons Oil for frying.
For stuffing:
Grid the following. Add garlic at the end.
Fried Ground nuts - 100 gms
Dhania powder (fried) 1 tbl spoon
Grated Dry Coconut - 50 gms
Chilli Powder 1 tbl spoon (adjust to your taste)
Garlic - 1 clove (optional)
Salt - 1tbl spoon (adjust to your taste)
1. Slit bittergourd length wise only one side and with finger or
spoon. Scoop out all the pulp and seeds from the bitter gourds to make
room for stuffing. Do the same to all the bittergourds. Keep the pulp
and seeds aside. They have good nutritious values.
2. Sprinkle lemon juice over the bitter gourd over the opening (use
1-2 tablespoons of lemon juice) and heat the slit bittergourd pieces
in microwave for 3-4 minutes. Check and turn them in between for any
brownness. This will make bitter gourd little tender and they look
still greenish and firm.
3. Divide stuffing into portions and make it into balls and stuff into
the bittergourd and close the cut ends by holding in the middle of the
palm and pressing slowly and gently. As the bitter gourd is firm, it
closes well and stuffing should not be shown out. Complete this step
for all the bittergourds.
4. Heat 5-6 tbl spoons of oil in shallow non-stick pan. Add bitter
gourd. Fry carefully so that the stuffing is not out while turning
them. Cover. As they are cooked before, they get fried in 10-15
minutes in medium heat. Fry till little brownish.
5. Remove and in the same tawa add 1 tbl oil and fry/cook the
pulp+seeds. When done add the left over stuffing (1-2 tbls spoons) and
fry 1-2 minutes and add the fried stuff bittergourd into it. This will
be done in 25-30 minutes and will be excellent side dish that goes
well with dhal or sambar and rice combination.
Rasila Karela
Karela 1 lb.
Besan 1/2 cup
Sugar 1/2 teaspoon
Salt as per taste
Chilli powder 1 teaspoon(or per taste)
Haldi (Turmeric powder)
Coriander powder 4 spoon
1. First of all peel karela and make one cut in it and boil just for 2
minutes in boiling water. Drain water. Let it cool and then gentely
squeez the water out.
2. On other side in kadai heat oil to fry besan. When you smell aroma,
put all dry masala (chilli powder, haldi-dhania- salt-sugar) in besan
and mix it very well. Since besan is already hot, you don't need to
fry this masala for too long. Let this masala cool.
3. Now stuff this masala in karela.
4. Take kadai, heat oil (about 1/2 cup) and fry stuffed karela in it.
When skin is brown take it out. Serve hot.
Karela in Gravy
Take 2-3 Karelas (according to the number of people going to eat it)
Salt according to taste
Vegetable oil for cooking
1 to 1-1/2 cup of water (according to quantity of Karelas)
Black pepper.
1. Have Karela's cut in between
2. Add salt in the filing ( according to taste ). Keep aside for 10-15 minutes
3. Fry the karelas in deep oil.
4. Remove them till they turn crispy and little brownish.
5. Take a hollow vessel , add some oil and add the fried Karelas to this oil.
6. Now add some water according to quantity of Karela's.
7. When the water starts boiling , cover the vessel with a lid and
cook it on slow flame for about 10 minutes. Add black pepper to this.
Eat with khicadi or chapatti
Roast Cauliflower
1 whole cauliflower
3 tbsp oil
1 med. onion thinly sliced
3 cloves garlic thinly sliced
1 inch ginger root grated
1 large tomato
3-4 pods cardamom
2-3 cloves
1 bayleaf
chopped green coriander
1. Wash cauliflower and remove excess leaves and stem, don't cut the
floweret off.
2. Make some slits in the stem and place onions and garlic inside the
3. Now heat oil on medium heat in pot preferably non-stick and add
cardamom, cloves and bayleaf when they brown(only takes seconds) add
chopped tomatoes, place cauliflower in the pot.
4. Mix turmeric, salt and grated ginger in about 6 tbsp. of water and
sprinkle evenly over cauliflower.
5. Cover pot with a tight fitting lid and turn the heat down to low.
remove when done, keep a eye on it if it starts drying out add little
bit more water.
6. Shouldn't take more than 20-30 min. Garnish with coriander. Goes
well with Chapatis.
Masala Gobi
1 large cauliflower stem removed and stump and scored
1 tablespoon poppy seeds
1 tablespoon cashewnuts broken into pieces
10 gms ginger
6 flakes garlic
2 green chillies
2 large onions chopped finely
2 tomatoes chopped finely
Half teaspoon turmeric powder
Half teaspoon red chilly powder
1 tablespoon coriander powder
Half teaspoon cumin powder
1 large tablespoon curd (beaten)
Onion rings, lemon ridges & coriander leaves for garnishing
1. Immerse cauliflower for half an hour in boiling water with 2
teaspoon salt. Drain it and keep aside.
2. Grind poppy seeds and cashew into a paste adding water.
3. Grind ginger, garlic, green chillies into a paste.
4. Heat oil and fry onions till golden brown, add ginger-garlic paste,
tomatoes, turmeric, coriander, cumin and chilli powders
5. Add little water and cook till tomatoes are pulpy. Now add curd and
stir fry till well blended & till oil shows.
6. Now gently lower the cauliflower and fry for 3 minutes on each side
to coat the masala ending with the stump side down.
7. Cover with a tight lid and cook on high for 2 minutes. Reduce heat
and cook till the cauliflower is done. Add cashew paste and a little
water to make it into a gravy.
8. Remove from heat. Place cauliflower on serving dish. Pour masala
over the cauliflower
Cauliflower in Coconut Milk
1 big size Cauliflower (cut into medium size flowerets)
2 big size Potatoes (cut into medium size)
1/4 tsp Onion Seeds (optional)
2 Cardamoms
2 sticks Cinnamom
3 to 4 Cloves
1/2 spoon Cumin seeds
1/2 spoon Mustard seeds
10-15 Curry Leaves
3 to 4 cups of Coconut Milk
1/2 spoon Chilly powder
1 spoon Turmeric powder
1 spoon Jeera (cumin) powder
1 spoon Garam Masala
1 tbsp Giner Garlic Paste
Salt to taste
1/2 cup Ghee or Oil For green paste (grind them to paste)
1 cup Mint leaves
1/2 cup Coriander leaves
2/3 Green Chillies
FOR GRAVY: (grind them to thin paste)
1 large Onion
1/2 cup grated Coconut
2 Cardamoms
2 Bay Leaves
1. Heat ghee in a heavy bottom vessel, add cardamoms, cloves, onion
seeds, cumin, mustard seeds, cinnamom sticks, curry leaves stir for a
few seconds.
2. Add onion coconut paste, stir and cook for 5 minutes till oil
separates, add ginger garlic paste, add the cauliflower and mix well
and cook for 5 to 7 minutes, stiring occasinally till they are half
tender and add a cup of coconut milk, turmeric powder, chilly powder,
jeera powder, salt according to taste, add potatoes and green paste.
3. Cook for 5 minutes stiring occasinally and add the remaining
coconut milk, add garam masala, mix well, close the lid and cook till
the cauliflower and potatoes are tender and cooked.
Gobi Manchurian
1 medium. cauliflower clean and broken into big/smallflorettes.
1 small bunch spring onion finely chopped
5-7 onions cut lengthwise
2-3 capsicum cut lengthwise
4tsp. ginger finely chopped
4tsp. garlic finely chopped
4 tsp green chillies finely choppedv 1/4 cup plain flour
3 tbsp. cornflour
1/4 tsp. red chilli powder
Salt as needed
3 tbsp. oil
1 1/2 cups water
pinch of turmeric powder
soya sauce
tomato sauce

1. Boil the florettes for 10minutes in plenty of water, to which pinch
of turmeric powder and salt is added.
2. Drain and pat dry.
3. Make a batter out of corn flour(plain flour can be added if
needed), red chillie powder and salt.
4. Dip the florettes and deep fry in oil.
5. Heat oil in an wok.
6. Add finely chopped ginger, garlic and green chillies.
7. Add lengthwise cut onions. Add salt.
8. Saute for few minutes.
9. Add lengthwise cut capsicum.
10. Saute for few minutes.
1. Add soya sauce and tomato sauce.
12. Mix well.
13. Add the deep fried florettes and toss it for few minutes.
14. On top of this add finely chopped spring onions, little garlic(cut
15. Heat for few minutes
16. Serve hot for noodles or just for evening snacks.
Spicy and crispy Cauliflower
1 medium size cauliflower
2 handful of coriander leaves
2 inches of ginger and 8 cloves of garlic
1 tbsp of pepper powder
1 pinch ajono-moto( tasting salt,you can get it from any Indian or
chine's groceries)
1 1/2 oz soy sauce and 8 drops of vinegar(optional)
1/2 tbsp of garam masala powder
Pinch of red color(optional) and little salt
1 tbsp besan flour and 2 tbsp corn starch
Oil to fry
1. Cut cauliflower in floweret and make the paste with all ingredients
except besan flour and corn starch
2. Wash the flower in hot water and drain it in a drainer
3. Mix the paste to flower and marinate it atleast for 1/2 hour and to
a maximum of 3-4 hours
4. Then mix the besan and corn starch, fry until it become crispy.
Masala Capsicum
3 capsicums
6-8 spoons cooking oil (add more oil for good taste)
2 spoons thick tamarind juice
1 spoon mirchi powder
3 spoons dhania powder
2 spoons til powder
2 spoons coconut powder(dry)
1/2 spoon jeera
pinch of haldi, hing
salt to taste
1. Cut capsicum into medium-size pieces. Put oil in the cooking pan/kadai.
2. After heating the oil add jeera,hing & then add the capsicum
pieces. Let it cook for 10-15 minutes without lid.
3. Meanwhile, prepare the mixture. Take tamarind juice and add mirchi
powder, haldi, dhania powder, til powder, dry coconut, required amount
of salt and mix well all the ingredients.
4. Add this mixture into the capsicum and and allow it to cook for 3-5 minutes.
5. Now, Masala Capsicum is ready to serve with hot rice.
Capsicum with Peanuts
Big capsicum - 4
Roasted peanuts - 5 tsp
Coconut - 4 tsp (grated)
Tamarind paste - 2 tsp
Jeera - 1 tsp
Oil - 3 tsp
Garam masala - 2 tsp
Red chillie powder - 1 tsp
Turmeric - a pinch
Salt to taste
1. Soak the roasted peanuts for 10 min.
2. Cut the capsicum in to pieces.
3. Put the oil in a pan, add jerra and allow it to split. Then add
capsicum pieces cook until the pieces are soft.
4. Grind the peanuts with grated coconut & tamarind paste with little
amount of water.
5. Add this paste to the capsicum in the pan .
6. Allow it to cook for 2 min.
7. Add salt, chillie powder, garam masala & turmeric
8. Cook until the oil floats on the gravy. Sprinkle some coriander.
Paneer Capsicum Bhurji
Paneer made of 1 liter milk [crumbled] or you can take readymade
paneer cut into very small pieces.
1 large Onion finely chopped.
1 large Capcicum finely chopped.
1 medium Tomato finely chopped.
1-2 Green Chilli finely chopped.
2 tbsp finely chopped Green Coriander Leaves.
1 tsp. Dhania-Jeera powder.
1/2 tsp. Red Chilli powder.
1/2 tsp. Garam Masala powder
1 tsp. Chat Masala
2 tbsp. Oil
1 tbsp. Butter
Salt to taste.
1. Take oil in pan & when heated put onions & fry it for two minutes,
then add capcicum &let it fry for another 3-4 minutes.
2. Then add tomatoes and fry for 2 more minutes, add paneer, green
chillies & all masalas, salt & let it fry for 3-4 minutes.
3. Now add butter & coriander leaves.
4. Serve hot with Roti or Paratha.
Potato Capsicum Masala
(Serves 3-4)
Potato 1/2 kg
Capsicum 2 medium size
Tomato 3-4
Onion 2 medium size
Turmeric powder 1/2 tspn
chillie powder 1/2 tspn
Dhania powder 1/2 tspn
Garam masala 1/2 tspn
Jeera 1/2 tspn
Salt for taste
Oil for cooking
Coriander leaves little
1. Pressure cook potatoes, peel and cut into big pieces.
2. Cut capsicum into one inch square, tomatoes into small pieces and
slice onions.
3. In a pan heat little oil, put jeera and put onion fry till it
becomes light brown.
4. Put capsicum pieces fry and add cut tomato and all the dry powders
,salt and cover with a lid until the vegetables are cooked.
5. Now add the potato pieces fry for few minutes. Garnish with
coriander leaves. Serve hot with roti.
Matar Paneer
1 cup Dry Green Peas
1 2/3 cup Paneer cubes
1 medium Onion chopped
2 cloves Garlic
1/2tsp fresh Ginger
2 medium Tomatoes
1 tsp Turmeric
1 tsp ground Coriander
Coriander leaves
1 cup Water
1/2 tsp Chilli powder
6 tbsp Oil
Salt to taste
1. Soak dry peas overnight and boil them (pressure cook or cook on
medium heat until tender)
2. Drain and set aside.
3. Blend onion ginger and garlic together.
4. Blend tomatoes seperately into a paste.
5. Heat oil in a sauce pan and fry paneer cubes until they turn golden brown.
6. Drain on a paper and set aside.
7. In remaining oil fry onion paste until golden brown, stir in tomato
paste and fry for 2 min until oil comes to the top.
8. Add turmeric, chilli powder, coriander and salt and continue to fry
for another 2 min.
9. Add boiled peas and stir to mix with the spices.
10. Add water and bring to a boil, cover and simmer on low flame for 5 min.
1. Add fried paneer and simmer for 10 min more.
12. Finally garnish with coriander leaves.
Aloo Matar in Dahi
1 cup Fresh Green Peas
1 medium size Boiled Potato cut into cubes
Asafoetida 1/4 teaspoon
1 cup Water
1/2 cup Dahi
1 tsp Coriander powder
1 tsp Jeera
Chilli Powder to taste
pinch of Turmeric powder
freshly chopped Corriander leaves
1 table spoon Cooking Oil
1. Heat the cooking oil in a kadai (wok) and when the oil is hot add
jeera. When jeera is fried add asafoetida, coriander powder, chilli
powder & turmeric and add water, fresh peas salt to taste.
2. Allow the peas to cook in water and when it is cooked add boiled
and cut potato cubes and allow it to boil for a few minutes. Do not
allow the mixture to go thick. Add little more water if it goes thick
and boil.
3. Put the fire off and add dahi (butter milk). Add coriander leaves.
4. Serve hot with Puri or Chappatti etc.
Malai Mutter Paneer
1. 1 packet store bought paneer.
2. 2 cups frozen peas
3. half cup light cream
4. a handful of broken cashews
5. chopped coriander
6. 2 tablespoons tomato paste
7. 2 medium size red onions
8. 1 tablespoon ginger-garlic paste
9. 1 tablespoon khus-khus
10. 1 teaspoon masala powder
1. 3 elaichis
12. red chili powder (according to taste)
1. Grind the ingredients from 6 to 12 in a food processor.
2. In a saucepan,add 3 tablespoons of oil and add some cumin.
3. Then add the paste from the food processor.
4. Cook for about 10 minutes till all the water evaporates.
5. Now add the peas,cover and cook for 5 minutes.
6. Meanwhile cut the paneer into 1 inch cubes.
7. Fry the cashews in little ghee.
8. Add cream to the saucepan and cook for 15 minutes.
9. Now add the paneer,cashews, chopped cilantro and salt to it.
10. Mix well and heat up.
1. Enjoy with chapattis,nan etc;
Shahi Matar Paneer
Cottage Cheese -250 gms
Peas (frozen or fresh) -1 cup
Onion - 1 medium
Tomato Sauce 1/2 cup
Ginger - 1/2 inch
Garlic 2-3 pods
Cream fresh or frozen -2tsp
Curd -1/2 cup
Chilli powder -1 tsp
Coriander powder 1 tsp
Turmeric powder -1/2 tsp
Garam Masala 1/2 tsp
Salt to taste.
Oil - 2-3 tsp
1. You can either make cottage cheese at home by cuddling milk with
white vinegar or get readymade cottage cheese.
2. In a blender make a fine paste of onions , ginger , garlic and heat
a wok and add oil to it. When the oil is hot add cumin seeds and let
them splutter. Now add the above paster. And fry till golden brown and
oil starts to leave the sides of wok.
3. Add tomato paste and fry again till oil leave sthe sides. To this
add the chilli powder, coriander powder, haldi, garam masala and fry
for about 2-3 min.
4. Add the curd and keep stirring continously till it blends well.
Don't leave stirring otherwise the curd will coagulate.
5. Finally add the cream and stir well. Add about 1 cup water and let
it come to boil and add peas to it and cook it covered for about 10
6. Add the pre cut paneer pieces and cook for another 2-3 min.
7. Garnish with a little bit of cream and chopped cilantro.
8. Serve hot with Chappattis or Pulao or Puri.
Navratan Spinach
Frozen Spinach 2 package (1 lb. fresh)
Mixed Vegetables 1 package (16 ounce)(carrot, pea, bean, and corn)
(Note: you can take these vegetables fresh)
Two medium size onions (chopped)
Garlic (According to your taste)
Tomato sauce 2 small cans (fresh tomato 1 lb.)
Ricotta cheese 16 ounces (can use paneer)
Vegetables oil 2 tsp.
Ginger (chopped)
Green pepper (chopped)
Raisins and Cashew nuts (according to your liking)
1. Thaw the spinach for two hours. (Fresh Spinach - chopped it and put
in the pressure cooker for one whistle).
2. Take a saucepan, warm the oil and add Raisins, cashew nuts, garlic,
pepper, ginger, onions into the pan. Cook the mixture until onions
become brown.
3. Now add Ricotta cheese, spinach, mixed vegetables and salt into the
pan and cover it. Let it cook until mixture tries.
4. Now add spices (coriander powder, turmeric powder, and chili
powder, Garam Masala) and mix it well.
5. Add tomato sauce and cook until mixture becomes try again.
6. Now it is ready serve with Nan, Chapatti, or Paratha.
Potato Spinach or Aloo Palak
1 Bunch of Spinach
1 medium size boiled potato
2 Tomatoes
1 Onion
2 Green chillies
1 Piece of Ginger
Salt to taste.
1 tab sp. oil
1. Wash Spinach under a flow of water and keep it in the pan.
2. Close the lid of pan and put it on low flame.
3. In the mean time grind tomatoes, ginger and green chillies in mixie.
4. Cut onion into very pieces and fry it in oil till little brown.
5. After the Spinach becomes soft, remove it from flame and let it be cool.
6. Add the mixture prepared in step 3 to the fried onion for 3 min.
7. Grind the Spinach in mixie till it becomes like thick liquid.
8. Cut the boiled potato inot very small pieces.
9. Add the salt, Spinach and potato into the puree prepared in step 6.
10. Add 1/4 cup of water to it and let it be boil.
Dal Palak
1 cup Tur Dal (wash it and soak it for 1-2 hr with hot water)
1 cup Spinch leaves (wash it and chopped it)
1 Tomato (finely chopped)
1 Onion (finely chopped)
1/2 tea spoon Ginger Garlic paste
1 tea spoon Red Chilly powder
1/2 tea spoon Turmeric powder
1 tea spoon Coriander powder
2 table spoon of Lime Juice
2 table spoon Oil
1/2 tea spoon Jeera
pinch of Hing (asafoetida)
2 Green Chillies (finely chopped)
Salt to taste
1. Take a vessel and cook tur dal in it. When it cooked 3/4 then add
spinch leaves, onion, tomato, salt, turmeric powder, ginger garlic
paste and hing. Now cook all the things till they are cooked
2. In a frying pan heat the oil and add all above mentioned
ingredients (except lime juice) and pour it over cooked dal.
3. Now add lime juice in it and mix it well.
4. Serve hot with Chapati or Rice.
Palak Kofta Curry
Spinach (palak) - 3 bunches
Milk - 1 cup
Onions -3
Potatoes -5 or 6
Bread - 4 slices
Green chillies - 2 or 3
Ginger -1 inch piece
Chilli Powder -1 tsp
Turmeric powder -1/2 tsp
Dry mango powder - 1/2 tsp
Butter or oil - 2 tabl.sps
Salt - to taste
Oil - for deep frying
1. Pressure cook potatoes, peel and mash thoroughly.
2. Soak bread in water, squeeze and add to the potatoes. Mix with
finely cut onions, chillies, coriander leaves, garam masala, salt,
mango powder and small amount of the finely chopped palak.
3. Mix well and prepare small balls.
4. Deep fry in hot oil and keep aside.
For the Gravy:
1. Chop onions and mince ginger.
2. Wash and chop palak finely.
3. Heat a teaspoon of oil in a pan and fry the palak with a little
sugar added to it.
4. Sprinkle water if necessary.
5. In few minutes it becomes soft. (sugar is added, which preserves
the green colour).
6. Remove from fire, cool and grind to a smooth paste.
7. Heat butter in a 'Kadai', fry chopped onions, add ginger then the
ground palak with milk, salt, chilli powder, mango powder, turmeric
and garam masala.
8. Mix well and boil till it becomes a thick gravy.
9. Add Koftas just before removing from fire or while serving.
1/2 kg. Bhendi (lady's finger)
1/4 cup vegetable oil
1/2 fresh coconut
4-5 green chillies
1/2 tsp mustard seeds
1 tsp turmeric powder
salt to taste
1 cup curd.
1. Wash, wipe and cut bhendi into small pieces.
2. Grind the coconut, chillies, mustard seeds together to a paste.
3. Fry the cut bhendi.
4. Add turmeric powder, salt, jaggery and coconut paste to the well
fried bhendi.
5. Then add curds and mix well.
6. Heat this mixture for a while.
7. Serve with chapatti or rice.
Stuffed Bhindi
1/2 lb Bhindi (Ladiesfinger)
2 tbsp besan
1 tsp dhaniya powder
1 tsp jeera powder
1 tsp chilli powder
1/4 tsp haldi
1/2 tsp garam masala
1 tsp lemon juice
2 tbsp oil
Coriander leaves
Salt to taste
1. Mix dhaniya powder, jeera powder, besan, chilli powder, haldi,
garam masala, lemon juice & salt.
2. Wash Bhindi properly. Dry it with a cloth.
3. Slit Bhindi lengthwise.
4. Fill in each of the Bhindi with the masala mixture (as prepared in step 1).
5. Grease frying pan with 1 tbsp oil.
6. Place the Bhindi in the pan in convenient batches.
7. Shallow fry all of them.
8. Remove in a serving plate. Garnish with coriander leaves.
Bhindi in Tomato-Onion gravy
Bhindi (Lady finger) - 500 gms.
Tomato - 2 (tomato puree can also be used - 2 tbsp.-- concentrated )
Onion - 1 large sized
Cooking Oil - 4 tbsp.
Mustard seeds, Jeera , Fennel (saunf), turmeric -- 1/4 tsp. each.
Chilli powder - depending on the spiciness required
Salt to taste
Coriander leaves to garnish.
1. Cut Bhindi into small round slices and fry in 3 tsp. of oil
2. Heat 1 tbsp. of oil, add mustard, jeera, fennel, & turmeric and fry
till the seeds begin to crackle . Add this to the fried bhindi
3. Grind tomatoes and onion to a smooth paste, add this to the above
4. Add chilli powder, salt & cook for 3-4 mins.
5. Add 1 cup of water, cover and cook again for 5 mins.
6. Garnish with coriander, serve hot
Coconut and Bendi Fry
Bendi (Okra)
Coconut half cup
Chilli powder according to taste
Salt according to taste
Cashew few (Optional)
Oil to fry
1. First wash the bendi and spread it on a paper so that it's dried.
2. Cut them into small slices (round).
3. Keep oil in kadai and deep-fry them till they become crispy.
4. Next deep-fry coconut also same way till they turn golden brown.
5. Next deep-fry cashew nuts and add them to bendi and coconut.
6. Heat 1 tsp. of oil in pan; add mustard when oil is heated. Then add
channa dhal and urud dhal for seasoning.
7. Then add above mixture, salt and chilli powder and mix properly.
Heat it for some time till raw smell of chilli powder is gone
Stuffed Eggplants or Baigan
1/2 Lb Small Round Eggplants
For Stuffing:
4 Tbsp Coriander seeds (Dhania)
4 Tbsp Sesame Seeds (Til)
5 Tbsp Ground Roasted Peanuts
1 Pinch Backing Soda
2 Tbsp Dry Shredded Coconut
1 Tsp Turmeric (Haldi)
2 Tsp Salt
1 Tbsp Crushed Garlic Cloves
1/2 Cup Chopped Fresh Coriander Leaves (Dhaniya)
1 Tsp Garam Masala (Cloves, Cinnamon, Pepper etc.)
1 Tsp Red Chili Powder
2 Tbsp Peanut Oil Or Corn Oil
2 Tbsp Jaggery (Gud) Or Brown Sugar
2 Tbsp Tamarind Pulp
2 Tbsp Poppy Seeds
For Tempering (Baghar)
4 Tbsp Peanut Oil Or Any Oil
1 Pinch Asafetida (Hing)
1/2 Tsp Fenugreek (Methi)
1 Spring Curry Leaves (Sweet Neem Leaves)
1. Slit eggplants by making two cuts lengthwise,at right angle to each
other, leaving stem intact.
2. Dry roast coriander seeds, sesame seeds, peanuts, Poppy seeds and
shredded coconut separately and coarsely grind to make coarse paste.
3. Add crushed garlic, chopped coriander, salt, turmeric, garam
masala, pinch of soda, Poppy seeds and 2 Tbsp of oil.
4. Mix and loosely stuff it in slit made earlier in eggplants.
5. Add jeggery and tamarind pulp to the left over stuffing along with
little water to make thick sauce. Keep aside for later use.
6. Now in a heavy bottom pan heat 4 Tbsp oil and when at right
temperature add fenugreek, asafetida and curry leaves.
7. Fry for few seconds and add stuffed eggplants.
8. Reduce heat to low, cover pan with thali and put some water in
thali so as to cook eggplant with their own steam.
9. Add little water if bottom dry and starts to stick. Cook on low
heat until eggplants tender.
10. Stir or rearrange eggplants by tossing whole pan rather than using spoon.
1. When eggplants are tender pour jeggery tamarind mixture over
eggplants and cook for few more minutes. Serve with Roti, Pratha ,
naan or rice.
Baigan Coconut Masala
Ingredients for Cooking Small Brinjals:
Small Brinjals 5 (cleaned and tops removed and sliced vertically into
strips- say like finger chips)
Onion one large, sliced thinly
scraped fresh coconut 1/4 coconut
Turmeric Powder 1/4 tsp
Chili Powder 1/4 tsp
Fennel Seeds (Saunf) 1 tsp
Curry Leaves 1 Sprig
Coriander leaves for garnish
Salt to taste
Oil for frying
Heat oil in a kadai or pan and when hot add the fennel seeds and when
they splutter, in goes the sliced onions. When they are just about
done, say a little browned, add in the powders ( turmeric + chili) and
saut�. After 2 min, add in the coconut and fry for another 2 minutes.
Now put in the sliced brinjals and toss around the masala adding salt
taste and close the pan and cook on slow flame. Stir in between so
that the brinjals doesn't get burnt. If it needs little more oil, do
be generous. Cook on slow flame till done. Garnish with coriander
Dal Makhani
Black grams 1 cup
Bengal grams 1/2 cup
Kidney beans 1/4 cup
Ginger 1 inch
Green chilli 2-3
Butter 4 tbsp.
Cream 2 tbsp.
Finely chopped tomatoes 3
Finely chopped onions 2
Garlic 7-8 pieces
Cumin seeds 1 tsp.
Asafoetida 1 pinch
Red chilli powder 2 tsp.
Salt to taste
Thoroughly wash black grams, bengal grams and kidney beans. Then soak
it in water (2 glasses) for about 7-8 hours. Add ginger and garlic to
the above. Pressure cook for about 10 minutes (3-4 whistles). Then
reduce the heat to 'medium' and cook for about 15 minutes. Remove
ginger-garlic from the cooked grams and make a paste. Heat 2 tbsp. of
butter in a pan. Fry asafoetida and cumin seeds in it. Add thinly
sliced green chilli. Heat till it gets slight brown in color. Add
ginger-garlic paste and finely chopped onions. Fry until golden brown.
Add chilli powder, finely chopped tomatoes and salt. Cook until the
mixture thickens into pulpy sauce (about 3 mins). Then add cooked
grams and kidney beans to the mixture. Heat for 4-5 minutes. You can
add a little water if you find it too thick.
Add the remaining butter and cook for 2 minutes. Dal Makhni is ready
to serve. Decorate with cream.
Dum Aloo
Small potatoes 1/2 kg
Coriander seeds 1 tbsp.
Cardamoms (brown) 4
Cloves 4-5
Black pepper 7-8
1 small piece
Caraway seeds 1/4 tsp.
Cardamom (green) 2
Asafoetida a pinch
Bay Leaves 4-5
Ginger garlic paste 1 tsp.
Turmeric Powder 1/2 tsp.
Chilli powder 1 tsp.
Medium size onion (grated) 1
Fine yogurt (curd) 2 cup
Milk 1/2 cup
Ghee/oil 4 tbsp.
Salt to taste
1. Take coriander seeds, cardamoms, cloves, black pepper, cinnamon,
caraway seeds, cardamom green and grind it in a blender to make fine
2. Peel off the potatoes and prick it.
3. Heat oil in pressure pan for about one minute. Fry the potatoes in
oil over medium heat till they change the color from white to light
brown. Set aside.
4. Add bay leaves, asafoetida, ginger-garlic paste, grated onion to
the remaining oil. Fry till the paste becomes reddish brown and the
mixture starts separating from the oil.
5. Add the garam masala prepared in step1 to this mixture and heat for
2-3 minutes.
6. Add turmeric powder, chilli powder and salt. Fry it about a minute.
7. Now add milk to make the gravy. Then add yogurt (fine) and
continuously stir it.
8. If you find the gravy too thick, you can add some water.
9. Finally add pricked fried potaoes to the gravy and pressure cook
it. Switch off the gas after 4-5 minutes (before first whistle).
Decorate it with green coriander leaves and serve hot.
Nargisi kofta
Ingredients For Kofta:
Boiled vegetables (carrot, green peas, bottle gourd, potato, cauliflower) 2 cups
Ginger paste 3/4 tsp.
Black pepper powder 1/2 tsp.
Maida (refined flour) 2 tbsp.
Vegetable oil 8-10 tbsp.
Salt to taste
Coriander leaves for decoration

For Gravy:
Boiled onions (paste) 1 cup
Finely chopped tomatoes 1 cup
Vegetable oil 4 tbsp.
Bay leaves 3-4
Ginger & Garlic paste 1 tsp.
Green chilli paste 1/2 tsp.
Coriander powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 3/4 tsp.
Garam Masala Powder 1 tsp.
Cream 4 tbsp.
Salt to taste
Method For Kofta:
1. Mash all the boiled vegetables. Add ginger paste, pepper powder,
maida and salt.
2. Make into small kofta balls.
3. Heat oil on 'high'.
4. Reduce heat to 'medium' and then fry kofta balls so that they cook
properly. First try with one ball. Check if the oil is heated properly
and ball comes out well. If you find that the balls are splattering,
then add little more maida to the mixture.
For Gravy:
1. Heat oil in pan .
2. Fry bay leaves for 30 seconds.
3. Add onion paste, ginger-garlic paste and green chilli paste. Fry
the mixture till it becomes golden brown and starts separating from
4. Add garam masala, red chilli powder, turmeric powder, dhania
powder, salt to the mixture and heat for about 3-4 minutes on
5. Add appropriate water to the mixture to make thick gravy.
6. Bring the gravy to boil and then cover it. Let it cook for 4-5 minutes.
7. Add 2 tbsp. of cream so that the cream flavor blends with gravy.
5-10 minutes prior to serving, add kofta balls to the gravy. Heat on
'medium' to 2-3 mins.
Decorate with the remaining cream and finely chopped coriander leaves.
Hara Pulao
Basmati rice 1 cup
Cauliflower (cut into small pieces) 250 grams
Green peas 150 grams
Thinly sliced potatoes 200 grams
Cinnamon 2 sticks
Cloves 4-5
Black pepper 7-8
Bay leaves 2-3
Green cardamom 2
Thinly sliced onions 2
Thinly sliced green chilli 2
Vegetable oil 4 tbsp.
Paste of {green Coriander leaves, green chillies, ginger}
Salt to taste
Garam Masala Powder
Heat 1 tbsp. oil in a pan. Fry bay leaves, cloves, cinnamon, black
pepper for 1/2 minute on medium heat. Add thinly sliced onions, green
chillies and fry till pink. Keep this aside. Take rest of the oil and
fry all the vegetables for 4-5 minutes. This adds taste to pulao. Add
paste of coriander leaves, green chilli and ginger to it. Add the
fried onions, garam masala and salt. Stir and then fry it for 5
Add washed rice and water (slightly more than 2 cups). Cook on medium
heat. Stir rice once while its getting cooked. Green spicy pulao is
ready to serve. Decorate with chopped green coriander leaves.
Navratna korma
Boiled vegetables (9 varieties-potatoes, carrots, green peas, french
beans, cauliflower, capsicum, cabbage, bottle gourd, cluster beans) 3
Grated paneer 150 grams
Tomatoes 3
Grated onions 2
Ginger & Garlic paste 1-1/2 tsp.
Salt to taste
Turmeric Powder 1 tsp.
Red chilli powder 1-1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 2 tsp.
Cream 2 tbsp.
Vegetable oil 6 tbsp.
Ghee 1 tbsp.
Milk / water 1 cup
Dry fruits (cashew nuts, raisins) 1/4 cup
Coriander leaves for decoration
Boil tomatoes till tender. Allow them to cool. Then peel off the
tomato skin to make puree. Readymade tomato puree can also be used.
Take 1 tbsp ghee and slightly fry the dry fruits for about 1 min on
medium heat. Heat oil in a pan. Fry onions and ginger-garlic paste
till golden brown.
Add salt, turmeric powder, red chilli powder, coriander powder, garam
masala and fry for 2-3 minutes.
Next add tomato puree and dry fruits. Stir well and cook the mixture
for 4 minutes. Ensure that the mixture doesn't stick to bottom of pan.
Add milk (use water alternatively) . Bring it to boil. Reduce the heat
and cook until the gravy becomes thick. Add paneer to the gravy and
stir well.
Finally add all the vegetables to the above gravy and cook for 5-7 minutes.
Serve hot. Decorate with cream and chopped coriander leaves.
Paneer Masala
Paneer 250 grams
Water 2 cups
Tomatoes 3
Green cardamom powder 1/4 tsp.
Cloves 8
Black pepper powder 1 tsp.
Vegetable oil 3 tbsp.
Paste of ginger-garlic & green chilli 1 tsp.
Turmeric Powder 1/2 tsp.
Red chilli powder 1 tsp.
Cumin seeds 1 tsp.
Coriander leaves for decoration
Salt to taste
1. Grate the paneer.
2. Boil tomatoes and then peel off the skin. Mash them to make a pulpy sauce.
3. Heat oil in a pan.
4. Fry cloves, cumin seeds, ginger-garlic- green chilli paste.
5. Add cardamom powder, black pepper powder, chilli powder, salt,
turmeric. Stir well.
6. Add pulpy tomato sauce. Fry for 4-5 minutes more.
7. Add water and boil. Let it cook on medium heat till the gravy becomes thick.
8. Finally add the grated paneer. Do not cook for more than a minute
after putting paneer. Remove from heat.
Paneer masala is ready to be served. Decorate with chopped green
coriander leaves.
Shahi Paneer
Paneer 200 grams
Medium onions 2
Ginger an inch
Garlic 3-4 pieces
Green chillies 2
White pepper powder 1/2 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 3/4 tsp.
Garam Masala Powder 1 tsp.
Cream 3-4 tbsp.
Dry fruits (cashew nuts, raisins, makhane) 1/4 cup
Milk 1/2 cup
Vegetable oil 8-10 tbsp.
Salt to taste
Heat oil in a pan/kadhai. Cut paneer into small cubes. Fry over medium
heat until light brown. Turn pieces while frying. Be very careful as
it splatters. Keep the paneer pieces aside. Saute the dry fruits in a
tbsp. 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.
This adds flavour to the dish. Keep the rest of dry fruits for
decorating. Finally add paneer pieces and 1 tbsp cream. Heat for 5
Shahi paneer is ready to serve. Decorate with cream and dry fruits.
Coriander leaves are optional.
Vegetable Biryani
Basmati rice 2 cups
Mixed vegetable (cauliflower, potato, carrot, french beans) 1 cup
Green peas 150 grams
Thinly sliced onion 3
Thin sliced green chillies 2
Salt to taste
Red chilli powder 1 tsp.
Cinnamon, caraway seeds 2 tsp.
Cloves 4
Black pepper powder 1/2 tsp.
Tomato 4
Yogurt (curd) 1/2 cup
Vegetable oil 4 tbsp.
Mustard seeds 1/2 tsp.
Dry fruits (cashew nuts, raisin) 3 tbsp.
Wash rice well before cooking. Then take rice with 3-3/4 cup water and
a little salt added to it and 2 tbsp of dry fruits. Cook it in
pressure cooker(wait for one whistle and then switch off the gas). You
can also cook it in a pan or do microwave cooking just the same way as
you cook ordinary rice. Cut all the vegetables into small thin pieces
and fry each one of it separately in oil. Also fry the green peas.
Then fry mustard seeds, green chilli, cinnamon and caraway seeds
powder, cloves, black pepper powder for about half minute and then add
onions. Fry till the color of onion changes to pink.
Add salt and red chilli powder and stir it properly. Add fine chopped
tomatoes and fry till they are properly cooked. Next add yogurt (fine)
and stir well.Heat it for about 10 seconds.
Add all the fried vegetables. Lastly add the cooked rice and mix well
with very light hands so that the rice grain doesn't break. Cook for
about 3 minutes.
Keep the vegetable biryani in a serving dish. Decorate with dry fruits
and green coriander leaves.
Vegetable Jalfrezi
Carrots 2
Cauliflower florets 8 - 9
Green beans 11 - 12
Green peppers, small 2
Green peas 1/2 cup
Tomato, small 1
Onions, medium 2
Almonds 7-8
Cashews 7-8
Ginger 2 inches
Garlic 2 - 3 flakes
Cumin seeds 1 tsp.
Red chilli powder 1 tbsp.
Coriander powder 1 tbsp.
Lemon juice 1 tbsp.
Coriander leaves, chopped for garnishing
Salt to taste
Water 1 cup
Cut vegetables into 1 inch pieces. Grate one onions and keep aside.
Make thin slices of the second onion. Keep aside. Make paste of
almonds and cashews. Keep aside. Make paste of ginger and garlic. Keep
aside. Heat oil in a pan. Add cumin seeds. Wait till they sputter. Add
grated onions and stir till lightly cooked. Reduce flame. Add
ginger-garlic paste, lemon juice, chilli powder and coriander powder.
Stir. After a minute, add almond-cashew paste. Stir the mixture till
it is barely dry and starts separating from sides of the pan. Add
carrots, cauliflower and green beans. Mix well. Now add water. Stir,
cover and let boil for 4-5 minutes. Add green peppers, tomato, green
peas and sliced onions while continuously stirring. Cook till
vegetables are tender. Now add salt. Leave on heat for a minute more.
Garnish with coriander leaves. Serve hot.
Aloo Masala
Potato 1 kg
Whole Coriander 1 cup
Cumin seeds 1 cup
Whole red chillies 15 to 20
Tamarind 1/2 cup (as per taste)
Vegetable oil 3 tbsp
Salt to taste
For Garnish:
Finely chopped Green Chillies
Finely chopped Coriander leaves
1. Boil potatoes. Peel and cut each potato into 4 to 6 pieces as per
the size. Keep aside.
2. Roast slightly coarriander, red chillies and cummin seed in a
gridle and grind it thickly in a little water.
3. Soak tamarind in little water.
4. Heat oil in the pan and put the grounded spices in it. Add salt and
stir for a while.
5. Add cut potatoes to it and stir.
6. Add tamarind water and put in slow fire for a while.
Garnish it with finely cut green chillies & coriander leaves.
Malai kofta
Ingredients for making koftas
Milk 600 ml.
Lemon juice 2-3 tbsp.
Gram flour (besan) 4 tbsp.
Oil for frying
Salt to taste

(You can aslo use grated fresh paneer for koftas.)
For Gravy:
Oil 3 tsp.
Milk 400 ml.
Onion 1 (large)
Tomatoes 2 (medium)
Turmeric Powder 1 tsp.
Green chillis 2
Salt to taste
1. Heat milk in pan & bring it to boil. Remove from heat.
2. Add lemon juice. Stir slowly & gently until white curd forms on the surface &
separates from whey. Strain the milk. This will give you "chenna".
Squeeze "chenna" to make sure that most water is extracted. Knead
"chenna" to make a smooth dough. Make small balls if equal size and
wrap each ball in gram flour. Fry these "chenna" balls in oil until
golden brown and keep aside.

Making gravy:
Take a pan/kadai with specified oil and fry chopped onion until it
turns pink. Add turmeric powder & green chillies. Add chopped tomatoes
and fry well till the mixture starts separating from oil. Now add milk
in it & let it boil. Keep stiring in between. After boiling for
approx. 5-7 min, add the fried "chenna" balls & let it boil for
another two min.
Punjabi Rajma
Rajma 250 grams
Salt as per taste
Cumin seeds 1 tsp
Onion paste 3 tbsp
Ginger-garlic paste 1 tsp
Curd 1 tbsp
Tomato puree 2 tbsp
Coriander Powder 2 tsp
Fenugreek Leaves (Kassori Methi) 1 tsp
Turmeric Powder 1/2 tsp
Red chilli powder as per taste
Vegeatble oi1.5 tbsp
Water 1 ltr.

Add rajma and salt to water. Boil it for about 20 minutes in a
pressure pan. On the other side take a pan. Add vegetable oil and
cumin seeds to it. Then mix grinded onion paste in it. Keep stirring
till it turns light brown in colour. Add garlic and ginger paste and
stir well. Then add curd and stir till it turns brown. Add tomato
puree and keep stirring. Add coriander powder, kasoori methi, turmeric
powder and red chilly powder and stir till it leaves oil. Mix it with
boiled rajma. Pressure cook for about 1 whistle , then remove it from
gas. Serve hot by garnishing it with chopped coriander leaves and
garam masala.
Vegetable tikka masala
Plain Yogurt 250 ml.
Lemon 1/2 (squeezed to get juice)
Ginger root 1 inch. (chopped)
Onions 2 (chopped)
Garlic cloves 3 (chopped)
Turmeric Powder 1-1/2 tsp.
Cinnamon powder 1 tsp.
Red chilli powder 1 tsp.
Coriander powder 2 tsp.
Butter or clarified butter (ghee) 2 tbsp.
Fresh Vegetables (Suggested: Mushrooms, peas, carrots, cauliflower,
potato. Can use other vegetables too) 2 cups
Cardomom 20 pods
Coriander leaves
Salt and pepper to taste
Combine the yoghurt and chopped ginger, garlic and onions into a
blender. Blend until smooth.
Add the lemon juice, salt and Pepper. Add the spices but stopping
before you get to the cardomom pods. Blend all the spices until nicely
mixed. Add a few of the fresh coriander leaves and again mix until
lightly blended. (At this stage this will smell fantastic). Add the
butter or clarified butter to a pre-heated slow cooker or large pot.
Melt until the butter or clarified butter starts slightly bubbling.
Add blended ingredients. Take the cardomom pods and add to the sauce.
Cardomom pods have a sharp taste and could surprise you with a sudden
zingy flavor during the meal. To avoid that, powder these pods before
adding them to the sauce. Add the two cups of vegetables and mix
lightly. Add the rest of the Coriander leaves. If cooking in a slow
cooker, set to "low" and leave for about 6 hours. If using the pot to
cook, keep on low heat until the mixture bubbles and the vegetables
are to your liking.
Serve hot with Chapatti or naan.
Nargisi kofta
For Kofta:
Boiled vegetables (carrot,
green peas, bottle gourd, potato, cauliflower) 2 cups
Ginger paste 3/4 tsp.
Black pepper powder 1/2 tsp.
Maida (refined flour) 2 tbsp.
Vegetable oil 8-10 tbsp.
Salt to taste
Coriander leaves for decoration
For Gravy:
Boiled onions (paste) 1 cup
Finely chopped tomatoes 1 cup
Vegetable oil 4 tbsp.
Bay leaves 3-4
Ginger & Garlic paste 1 tsp.
Green chilli paste 1/2 tsp.
Coriander powder 1 tsp.
Red chilli powder 1 tsp.
Turmeric Powder 3/4 tsp.
Garam Masala Powder 1 tsp.
Cream 4 tbsp.
Salt to taste
Method For Kofta:
Mash all the boiled vegetables. Add ginger paste, pepper powder, maida
and salt. Make into small kofta balls. Heat oil on 'high'. Reduce heat
to 'medium' and then fry kofta balls so that they cook properly. First
try with one ball. Check if the oil is heated properly and ball comes
out well. If you find that the balls are splattering, then add little
more maida to the mixture.

For Gravy:
Heat oil in pan. Fry bay leaves for 30 seconds. Add onion paste,
ginger-garlic paste and green chilli paste. Fry the mixture till it
becomes golden brown and starts separating from oil. Add garam masala,
red chilli powder, turmeric powder, dhania powder, salt to the mixture
and heat for about 3-4 minutes on 'medium'. Add appropriate water to
the mixture to make thick gravy. Bring the gravy to boil and then
cover it. Let it cook for 4-5 minutes. Add 2 tbsp. of cream so that
the cream flavor blends with gravy. 5-10 minutes prior to serving, add
kofta balls to the gravy. Heat on 'medium' to 2-3 mins.
Decorate with the remaining cream and finely chopped coriander leaves.
Stuffed Tomatoes
8 Large tomatoes
2 Potatoes, boiled & mashed
1/2 Green peas
1 cup Grated paneer
1 tbspRed chilli powder
1 tbsp Turmeric Powder
1/2 tsp Garam Masala Powder
1/4 tsp Mango powder
1 tsp Aniseed (saunf)
1/2 tsp Mustard seeds
1/2 tsp Cumin seeds
4 tbsp Vegetable oil
Coriander leaves
Salt to taste
Heat 2 tbsp. oil in a frying pan. Fry mustard seeds, cumin seeds and
aniseed for about 30 seconds. Reduce the heat to 'medium'. Add red
chilli powder, garam masala, turmeric powder and salt. Add mashed
potatoes and green peas. Mix well. Remove from heat. Keep aside for a
minute. Keep 2 tbsp. of paneer on the side for garnishing and add the
rest to the above mixture. Cut the top of the tomatoes and scoop out
the pulp. Stuff mixture equally in all tomato shells. Heat the
remaining oil in the pan. Cook stuffed tomatoes on low heat till

Gals Start Cooking...

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