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| recipes |
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| Palak Paneer |
| Method: |
| 1. |
Mix ginger-garlic paste, green chilli paste and some water with spinach. Pressure cook it for about 7-8 minutes (just before the first whistle). |
| 2. |
Cut paneer into small cubes. Keep 3 cubes separately for decoration. |
| 3. |
Heat oil in a pan. Fry the paneer pieces on 'medium' heat till they turn slightly brown. Set the paneer pieces aside. |
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| Dal Makhani |
| Method: |
| 1. |
Thoroughly wash black grams, bengal grams and kidney beans. Then soak it in water (2 glasses) for about 7-8 hours . |
| 2. |
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. |
| 3. |
Heat 2 tbsp. of butter in a pan. |
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| Chana Masala |
| Method: |
| 1. |
Soak chick peas in water for overnight. |
| 2. |
Take a small piece of white cloth. Place some tea leaves in the centre, gather the cloth and seal its mouth so that tea leaves don't fall out. Keep this in the pressure cooker along with chick peas. Pressure cook until tender. Tea adds brown color to the chick peas |
| 3. |
Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste. |
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| Gajar Ka Halwa |
| Method: |
| 1. |
Put milk and grated carrots in a heavy base kadhai / deep saucepan and bring it to boil. Cook over medium heat until all the milk gets dried up. You should stir the mixture occasionally to prevent any sticking. |
| 2. |
Add sugar, cardamom powder, 1/4 cup dry fruits and continuously stir for 5-7 minutes. |
| 3. |
Add ghee and mawa. Stir well and fry on low heat until ghee starts separating. |
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