ALOO CHOKHA

INGREDIENTS:
1/2Kg Potato
1no. Onion
4cloves Garlic
1tsp Amchur (Dry mango powder)
1tsp Cumin-corriander powder
3nos. Green chillies
Corriander leaves for garnishing
1tsp Whole corriander seeds
2-3nos. Dried red chillies.
Oil for cooking
Salt to taste

PREPARATION:
Cut the potatoes into pieces.Slice onion thin and lengthwise.Mince garlic.

1. Put oil in a skillet.Add dried red chilli and corriander seeds in the oil and let it splutter.Put the onions in it and fry till light brown.Add green chilli and garlic.



2. Fry for 1/2 a minute and then add the potatoes and fry for 3-4mins.



3. Add cumin-corrianderpowder, salt and 3/4th water.Cover and simmer.Cook till the potatoes are soft.



4. There should be no water left in the Chokha.



5. Add amchur powder and mix it with the chokha.



6. Take the chokha out in a bowl and garnish with corriander leaves and serve.

**Note:-Onions can be chopped into small pieces also.I use finely chopped onions generally.

This can be done according to your wish.In place of Amchur i added 1/2tsp tamarind paste to give it the sour taste.

KANDA-TOMATO KASHMIRI TYPE-2

INGREDIENTS:
1no. Medium size tomato
1no. Small onion
2nos. Green chillies
OR
2tsp Chilli powder
4tsp Peanut powder
Corriander leaves for garnishing
Salt to taste
1/2tsp Sugar(optional)

PREPARATION:

1. Chop tomatoes and onion finely.


2. Add finely chopped chillies or chilli powder.


3. Add peanut powder,sugar salt and mix them all.


4. Garnish with corriander leaves.


5. Chill and serve.

**VARIATION:

ADD 2tsp OF FRESH SHREDDED COCONUT.

KANDA-TOMATO KASHMIRI TYPE-1

INGREDIENTS:
1no. Medium size tomato
1no. Small onion
2nos. Green chillies
Corriander leaves for garnishing
Salt to taste
1/2tsp Sugar (optional)

PREPARATION:

1. Chop tomato,onion and chillies finely.
2. Add salt and sugar and mix well.
3. Garnish with Corriander leaves.
4. Chill and serve.

HOW TO MAKE PANEER AT HOME??

INGREDIENTS:
1litre Low fat milk
1tbsp Yoghurt
1tsp Lime juice

PREPARATION:

1. In a deep pan boil milk and add yoghurt and lime juice.Stir well.Let it boil for 5 mins.Paneer will separate.Drain off all the water.
2. Transfer the paneer in a cloth of about 1'size,and spread it in a thick layer(0.5cm thick) at the centre of the cloth.
3. Cover it with the remaining portion of the cloth.Put a weight on it for about 4-5hrs or leave it overnight.
4. Take the paneer cake out and cut it into pieces of size 1cm/1.5cm.And 0.5cm thickness.
5. Paneer is ready .

PALAKH PANEER

INGREDIENTS:
1no. Medium size bunch of palakh
1no. Small carrot chopped
1no. Small cucumber chopped
1no. onion finely chopped
2nos. Tomatoes chopped
1/2Cup Green peas
3nos. Green chillies chopped
1" Ginger chopped
3tsp Canola oil
A bowl of paneer cut into pieces

SPICES:
1tsp Red chilli powder
2tsp Corriander powder
1/2tsp Turmeric powder
1/2tsp Garam masala
Salt to taste

PREPARATION:
For Vegetables:

1. Wash Spinach and remove the thicker stems.
2. Put the Spinach in a deep skillet,add carrot,cucumber,green chillies,1 tomato and ginger to it.Add 1cup of water to it and cook till the Spinach becomes soft(5mins).
3. Remove the skillet from the gas burner and allow it to cool.Drain all the water and transfer all the contents of the skillet in a blender and blend to make a paste.
4. Put the skillet on medium heat.Add oil when the skillet is warm.When the oil gets heated,add chopped onion and cook till they turn light brown.
5. Add peas and tomatoes and cook for 5 mins.
6. Add the blended Spinach.Stir and cook for 5 mins.
7. Add the paneer pieces and stir well.
8. Ready to be served with roti or parathas or naan.

STUFFED ONION

INGREDIENTS:
6NOS Onion small
1tbsp Skimmed yoghurt
1tsp Canola oil

SPICES:
1tsp Red chilli powder
1/2tsp Turmeric powder
1tsp Corriander powder
1tsp Amchur or lemon juice
Salt to taste
Mint powder or mint leaves finely chopped.

PREPARATION:-

1. Mix all the spices,add yoghurt to it and make a paste.
2. Slit onions into halves or quater.Cut deep but do not seperate pieces.
3. Stuff the onions with spice paste.
4. Heat a frying pan and add oil.Then add the left over paste and stir for 2mins.
5. Place all the onions in the pan,Cover it and simmer for 10mins.
6. Ready to be served with rotis or parathas.

MUSHROOM SOUP

INGREDIENTS:
1 Cup Mushroom
1 tsp Corn flour
1 tsp Garlic paste
1 tsp Onion(finely chopped and fried golden brown)
1/2 tsp Corriander(for dressing)
Salt to taste
Pepper to taste

METHOD:

1. Take 1/2 cup of mushroom in a skillet and boil till it is cooked(2-3mins).
2. Dilute the corn flour in a bowl using water.Add this mixture to the boiled mushroom.
3. Simmer on low heat for 2-3 mins till the soup thickens to its consistency.
4. Add salt,pepper and onion.Dress it with the corriander leaves.
5. Ready to be served hot.