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Parathas in general are bread. This one is stuffed with potato and tastes great.

Ingredients:(To Make: 6)

1. Potato -- 3 ( if big)
2. Red chilli powder -- 1 tsp
3. Salt to taste
4. Cilantro leaves -- 1 1/2 tbsp (Chopped)
5. Wheat -- 2 cups
6. Oil -- 2 tbsp

Method:

1. Boil and peel the potato. Mash well . Add chilli powder, salt, cilantro and mix well. Shape into small round balls.
2. Make a soft dough with wheat, oil and salt. Shape into a ball and roll into a 4 inch circle. Keep the potato ball in the center and close from the sides. Brush with dry wheat powder and roll gently and evenly( Do not roll continuously). Now place on a skillet (already hot) and cook(or roast) both sides. Spread a little butter on it. Serve with any spicy gravy.
   Note: If it does not turn out great, do not despair. You will be able to make good parathas with some practice.

Gobi Paratha is an Indian bread stuffed with cauliflower.

Ingredients:(To Make: 6)

1. Grated Cauliflower -- 1 1/2 cups
2. Green Chilli(Chopped)
3. Cummin Seeds-- 1 tsp
4. Salt to taste
5. Cilantro leaves -- 1 1/2 tbsp (Chopped)
6. Wheat -- 2 cups
7. Oil -- 2 tbsp
8. Lime juice -- 1 1/2 tsp

Method:

1. To a heated pan, add a tsp of oil and Cummin seeds. Fry till the Cummin seeds crackle. Now, add the green chilli and then the grated gobi. Fry for a couple of minutes until excess water from the gobi evaporates. Now add cilantro, salt and lime juice. Shape into balls.
2. Make a soft dough with wheat, oil and salt. Shape into a ball and roll into a 4 inch circle. Keep the gobi ball in the center and close from the sides. Brush with dry wheat powder and roll gently and evenly( Do not roll continuously). Now place on a skillet (already hot) and cook(or roast) both sides. Spread a little butter on it. Serve with any spicy gravy. Note: If it does not turn out great, do not despair. You will be able to make good parathas with some practice.

Naan is an Indian bread which tastes great with any gravy dish. Ingredients: (To Make 6-8)

1. All Purpose Flour (Maida) -- 2 cups
2. Plain Yogurt -- 2 1/2 tbsp
3. Salt to taste.
4. A Pinch of baking soda.
5. Sugar -- 1 tsp

Method:

1. Make a dough with the above ingredients (Can add water to make the dough). Allow it to ferment for 8 hours. In winter, you may have to make the dough with lukewarm water.
2. Shape into round balls and roll it.
3. With moistened hands lift the rolled naan and place on a skillet ( tawa). Turn the skillet upside down. The naan should be facing the flame. Turn back to original position after the naan starts turning brown. Remove from skillet after the naan is baked.
   Note: Naan can also be baked in an oven.

Batura is an Indian bread which tastes great with chole (Chana).

Ingredients: (To Make 6-8)

1. All Purpose Flour (Maida) -- 2 cups
2. Plain Yogurt -- 2 1/2 tbsp
3. Salt to taste.
4. A Pinch of baking soda.
5. Sugar -- 1 tsp
6. Oil for deep frying

Method:

1. Make a dough with the above ingredients (Can add water to make the dough). Allow it to ferment for 8 hours. In winter, you may have to make the dough with lukewarm water.
2. Shape into round balls and roll it.
3. Deep fry in oil.

Pooris are easy to prepare. They also taste great with any gravy dish.

Ingredients : ( To Make -- 12 to 16)

1. Wheat flour -- 1 3/4 cup
2. Salt to taste
3. Oil for deep frying

Method:

1. Make a strong dough with wheat, salt ,water and one tbsp of oil. Cover with a wet towel and leave it at room temperature for half an hour.
2. Now shape into small balls and roll into small circles. Deep fry in oil.
   Note: While making dough you can add a tbsp of yogurt, if desired. Also you can make a puree of spinach and make the dough with that instead of plain water. While deep frying press the poori gently inside the oil for the poori to puff up.

Ingredients : ( To Make -- 450 gms)

1. Whole milk -- 10 cups
2. Lime juice -- 1/4th cup

Method:

1. In a pan bring milk to boil, stirring occasionally to prevent skin from forming on top. Add lemon jice and stir until milk curdles( curds separate from whey). Remove pan from heat.
2. Place muslin cloth over a bowl. Pour curdled milk into muslin cloth and strain. Gather up corners of muslin and tie about five cms above curds. Hang this bag for about half an hour.
3. Gently squeeze bag and place between two boards. On the top board, place any heavy object( ex: saucepan filled with water) and let it stay for about two hours or until paneer is 1 inch thick. Remove from cloth and cut into desired size.
   Note: You can use a dupatta or handi wipes instead of muslin cloth.

A spicy gravy mainly containing potatoes and peas. Tastes good with Poori. Easy to prepare.

Ingredients: (Servings : About 4)

1. Chopped Onions -- 3/4 th cup
2. Potato (Peeled and Chopped into cubes) -- 1 & 1/4th cup
3. Shelled Peas -- 3/4 th cup
4. Paneer -- 8 to 10 cubes (optional)
5. Green chilli -- 2
6. Garlic cloves -- 2 to 3
7. Ginger -- 1/2 inch piece
8. Cilantro -- 1/4 th cup
9. Tomato -- 2 (1 chopped and 1 cut into half)
10. Garam masala and Red Chilli powder -- 1/2 tsp of each.
11. Cummin seeds and Mustard seeds -- 1/2 tsp of each

Method :

1. Take a tbsp of oil and heat it. Add half tsps of Cummin seeds and Mustard seeds to it. Add a pinch of turmeric powder and then the chopped onions. Fry it for a few minutes and then add chopped tomato, potato & peas. Add a little water, if required. Cover the pan and cook until the peas and potato are tender (approx 10 to 15 minutes). Stir in between. Add salt while cooking.
2. Grind the remaining ingredients except Paneer. Deep fry the Paneer till golden brown or add it just like that towards the end (depends on how you like it).
3. Add the above paste to the pan and cook for a few minutes. Add paneer before serving and garnish with a few cilantro leaves and milk cream (Malai). Try it with Puri or Parathas.

   CHOLE

   Ingredients:For4

   1. Chana (chick pea) -- 1 1/4th cup
   2. Chopped Onions -- 3/4 th cup
   3. Tamarind Juice -- 1/ 2 cup (approx)
   4. Tomato -- 1/3 cup
   5. Garlic -- 2 to 3 cloves
   6. Ginger -- 1 inch piece
   7. Coriander leaves -- 1 tbsp
   8. Green chilli -- 2 to 3
   9. Garam masala & Chilli powder -- 1 tsp of each

   METHOD:

   1. Soak Chana in water overnight or for about 6 hrs.
   2. Cook the chana with a pinch of baking soda and salt in the cooker. Allow it to whistle thrice.
   3. Remove the excess water and keep aside. Take 2 tbsps of oil in a pan and heat it. Add cummin (jeera) and mustard seeds. Now add the chopped onions and fry until brown.
   4. Next, add the cooked chana and tamarind juice.
   5. Grind the remaining ingredients( 4 to 9). Mix into the pan and add salt. Cook on low flame.
   6. Garnish with a few cilantro(coriander) leaves. Serve with Batura.

   ROYAL EGGS

   A curry for egg lovers. Tastes great and can be made very easily.

   Ingredients ( To serve - 4 )

   1. Chopped Onions -- 3/4th cup
   2. Eggs -- 6
   3. Green Chilli -- 2 (Chop it)
   4. Garlic cloves -- 4 to 5 (Chop it)
   5. Chopped Tomatoes -- 3/4h cup
   6. Milk Cream (Malai) -- 3 tbsps
   7. Chopped Coriander leaves ( Cilantro ) -- 2 tbsps
   8. Garam masala, Chilli Powder -- 1/2 tsp
   9. Turmeric powder --1/4th tsp

   Method :

   1. Boil the eggs and cut into half. Keep aside.
   2. Take 2 tbsp of oil and fry the green chilli and onions in it for a while. Add turmeric powder, chilli powder and salt.
   3. Now, add the tomato and garlic and cook well for upto 10 minutes(approx) on medium. ( add a little water, it should turn out as a gravy )
   4. Towards the end, add the milk cream and mix well. Now, add the eggs and stir gently.
   5. Garnish with coriander and garam masala. Note: Don't cook for a long time after adding the milk cream. Also, Shahi Paneer can be made by replacing the egg in the above recipe with Paneer

   VEG.PULAV

   Serve raita to accompany the pulav. You may have to vary the quantity of the ingredients to suit your taste.

   Ingredients: (To Serve -- 4 )

   1. Chopped Onions -- 1/2 Cup
   2. Chopped Tomatoes -- 1/2 Cup
   3. Cauliflower (Flowerettes) -- 1/2 Cup
   4. Carrot Chunks, Cut Beans, Shelled Peas -- 1/3 Cup
   5. Grated Coconut -- 1/2 Cup
   6. Mint Leaves -- 1/4 Cup
   7. Ginger, Garlic -- 1 tsp (Chopped Finely)
   8. Green Chilli -- 3 to 4
   9. Cilantro -- 1/4 Cup
   10. Garam Masala, Red Chilli Powder -- 1/2 tsp
   11. Uncooked Rice -- 2 Cups ( For each cup of rice add 1 1/4 cup of water)
   12. Bay leaves -- 6
   13. Cinnamon Sticks -- Two 1 inch sticks
   14. Cardamon -- 4

   Method:

   1. Grind Coconut, Mint, Garlic, Ginger, Green Chilli, Cilantro, Garam Masala & Red Chilli Powder together with little water.
   2. Soak rice in water for 10 minutes and drain.Take a tbsp of oil in a pan and add a tsp of Cummin Seeds. When the oil is hot, add rice and fry for a while. (It is not necessary to fry the rice if the rice is basmathi.)
   3. Now, Add two tbsp of oil to the cooker and heat it. Add little Cummin seeds, Cinnamon, Cardamon and Bay leaves. Stir and add the chopped onions. Fry until the onions start turning brown. Mix in the tomatoes and the ground paste. Fry for a minute and add the vegetables. Now add the rice and water. Cook in the cooker and allow it to whistle once or twice(It can also be cooked directly in a covered pan). Note: You may have to experiment with the quantity of some of the ingredients. I have just given a rough measurement of the ingredients.

   PALAK PANEER

   An all time favourite gravy made of spinach. Not very spicy but goes well with Naan or parathas.

   Ingredients:( To serve -- 4)

   1. Spinach -- 1 1/2 cups ( chopped in big)
   2. Paneer -- 10 cubes
   3. Onion -- 1 ( if big) or 1 1/2 (if small)
   4. Ginger & Garlic -- 1/2 tsp (chopped)
   5. Cashewnuts -- 9
   6. Poppy Seeds -- 1 tsp
   7. Green Chilli -- 2 to 3
   8. Garam Masala -- 1/2 tsp

   Method:

   1. Soak poppy seeds and cashew in little water for half 20 minutes.
   2. Grind onion, palak, ginger and garlic with little water until it becomes a fine paste.
   3. Heat a tbsp of oil in a pan and add turmeric powder to it. Add the ground paste to the pan and allow it to boil on low flame until the excess water drains.
   4. Grind cashew, poppy seed and green chilli into a paste and add to the pan.
   5. Add salt and garam masala and cook for a while.
   6. Mix in the paneer pieces towards the end. Garnish with milk cream.

   NAVRATHAN KURMA

   A sweet and spicy gravy dish made with a variety of vegetables. Tastes great with Roti or Naan.

   Ingredients :(To Serve: 5)

   1. Ginger -- 1/2 tsp
   2. Garlic -- 3/4 tsp
   3. Green Chilli -- 2 to 3
   4. Cilantro (Coriander ) -- 2 tbsp
   5. Cauliflower flowerettes -- 1/2 cup
   6. Frozen Peas -- 1/4 th cup
   7. Potatoes (Peeled) -- 1/2 cup (Cut into cubes)
   8. Carrots -- 1/3 cup ( Peeled and cut into strips)
   9. Beans -- 1/3 cup ( Cut into strips)
   10. Turmeric Powder, Cummin Powder, Red Chilli Powder , Garam masala -- 1/2 tsp each
   11. Tomato Puree -- 1/2 cup
   12. Curd (beaten) -- 1/2 cup
   13. Pineapple cubes -- 1/2 cup
   14. Cashewnuts and Almonds (Sliced) -- 1 tbsp each
   15. Paneer -- 10 to 12 cubes

   Method :

   1. Grind ginger, garlic, cilantro and green chilli with water.
   2. Deep fry paneer in oil until golden brown.
   3. Take 2 tbsp of oil or ghee in a pan and add the ground paste. Stir fry, sprinkling a little milk from time to time.
   4. Add all the vegetables, salt, garam masala, turmeric, cummin & red chilli powder. Stir fry and add tomato puree and little water to cook the vegetables. Mix and cook until the vegetables are almost done. Now, add the curd.
   5. Add Paneer, pineapple, cashewnuts and almonds. simmer for about 3 minutes. Serve hot.

   MALAI KOFTA

   A delicious dish made of potatoes and milk cream.

   Ingredients:(To Serve--4)

   1. Potatoes -- 4
   2. Milk Cream (Malai) -- 1 cup
   3. Cashewnut paste (With Water) -- 2 tbsp
   4. Onion -- half (if big)
   5. Ginger & Garlic( Chopped) -- 3/4 th tsp
   6. Green Chilli -- 2 to 3
   7. Tomato puree -- 3/4th cup
   8. All purpose flour (maida) -- 3/4th cup
   9. Turmeric Powder, Red chilli powder -- 1/2 tsp
   10. Oil for deep frying

   Method:

   1. Make a paste with onion, ginger, garlic and green chilli.
   2. Peel and boil the potatoes. Mash it . Add little salt and red chilli powder to the milk cream. Make a liquidy paste with maida and salt.
   3. Make balls with the mashed potato and fill the center of the ball with milk cream. close the ball and dip in the maida paste. Deep fry until golden brown.
   4. Take a tbsp of oil in a pan and add the ground paste of onion to it. Stir fry till it is slightly brown. Now add Red chilli powder, turmeric powder and salt.
   5. Add tomato puree and cook for about 15 minutes on medium flame. After you notice oil separating from the side of the pan add the cashew paste and a little water. Cook and allow it to boil for a few minutes.
   6. Before serving heat the gravy and pour the gravy over the fried potato balls(Koftha). Garnish with a little milk cream and a few cilantro leaves.

   GOBI MANCHURIAN

   An appetiser made of cauliflower. You will love it if spicy food is your type.

   Ingredients: (To serve:4)

   1. Cauliflower (Gobi) -- 40 flowerettes
   2. All purpose flour (Maida) -- 3/4th cup
   3. Cornflour -- 1 tbsp
   4. Salt to taste
   5. Chopped onions -- 1 cup
   6. Chopped green chilli -- 2 tbsp
   7. Finely chopped garlic -- 1 1/2 tsp
   8. Aginomoto -- 1/4th tsp
   9. Soya sauce -- 2 tbsp
   10. Tomato Ketchup -- 3 to 4 tbsp

   Method :

   1. Make a liquidy paste with maida, cornflour and salt. Add a tsp of garlic and ginger extract.
   2. Dip the gobi flowerettes in the paste and deep fry till golden brown. Keep aside.
   3. Take a tbsp of oil in another pan and add the chopped onions, green chilli and garlic to it. Now, mix in aginomoto, soya sauce and tomato sauce.
   4. Add the gobi pieces and mix well. Serve hot.

   CHICKEN KOHLAPURI

   1. Chicken, cleaned & cubed -- 1/2 kg.
   2. Onions, chopped -- 2 nos.
   3. Tomatoes -- 3 nos.
   4. Potatoes, peeled & halved -- 4 nos.
   5. Red chilies -- 6 nos.
   6. Cloves -- 8 nos.
   7. Peppercorns -- 8 nos.
   8. Ginger-garlic paste -- 1 tbsp.
   9. Turmeric powder -- 1 tsp.
   10. Poppy seeds (khus khus) -- 1 tsp.
   11. Coriander seeds -- 1 tsp.
   12. Aniseeds (saunf) -- 1 tsp.
   13. Coriander leaves -- 1 cup
   14. Oil -- 1 cup
   15. Salt -- To taste
   16. Coconut -- 1/2 no.
   1. Add salt, turmeric and ginger-garlic paste to the meat pieces. Mix well and keep aside for 1 hour.
   2. Heat 2 tablespoons oil. Add cloves, peppercorn, poppy seeds, coriander seeds, aniseeds and red chilies. Lightly fry. Now add the onion and cook till it turns slightly brown.
   3. Add coconut and tomatoes and cook for a few minutes more till it browns.
   4. Cool, grind to a paste and keep aside.
   5. Heat remaining oil in a pressure cooker and add meat and potatoes. Stir fry till brown.
   6. Add masala paste and salt.
   7. Add water if needed and pressure cook till meat is soft. Remove from the cooker into a serving pot.
   8. Garnish with coriander leaves.

   KADHI CHICKEN

   1. Whole Chicken -- 1 no.
   2. Medium Tomatoes -- 8-10 nos.
   3. Coriander leaves -- 2 tbsp.
   4. Medium onions -- 2 nos.
   5. Garlic paste -- 2 tbsp.
   6. Ginger, finely chopped -- 2 tbsp.
   7. Dry red chil -- 6-8 nos.
   8. Chopped green chilies -- 8 nos.
   9. Red chili powder -- 1 tsp.
   10. Whole Coriander (dhania) -- 1 tbsp.
   11. Garam masala powder -- 1 tsp.
   12. Coriander powder (dhania -- powder) 1tsp.
   13. Whole Garam masala -- 1 tsp.
   14. Oil -- 2 tbsp.
   15. Salt -- As per taste
   >
   1. Skin and cut the chicken into pieces.
   2. Take whole dhania, dry red chilies and pound together.
   3. Slice the onions.
   4. In a Kadhai take oil, add Whole Garam Masala, garlic, whole dhania and red chilies mixture. Add onions. Fry till onions are golden brown.
   5. Put in tomatoes, ginger, dhania powder and red chili powder.
   6. Add some water. Cover and let it cook. Once the gravy is reduced put in the chicken pieces, salt and coriander leaves.
   7. Mix well, sprinkle the Garam Masala Powder. Cover and cook for 8-10 mins on low flame.
   8. Serve hot.

   CHICKEN KORMA

   1. Chicken -- 1 kg.
   2. Sliced onion -- 1 cup
   3. Poppy seeds -- 2 tbsp.
   4. Coriander seeds -- 1 tbsp.
   5. Cumin seeds -- 1 tsp.
   6. Fresh grated coconut -- ½ cup
   7. Curd (yogurt) -- 1 cup
   8. Garlic cloves -- 2 no.
   9. Ginger paste -- 2 tsp.
   10. Green cardamom -- 3 - 4 no.
   11. Dry red chili whole -- 2 no.
   12. Fresh cream -- ¼ cup
   13. Oil -- 3 tbsp.
   14. Salt -- As per taste
   1. Clean, wash and skin the chicken. Cut the chicken into 12-14 pieces.
   2. Soak poppy seeds in 1 cup warm water for 10 minutes.
   3. Grind soaked poppy seeds with deseeded red chilies, coriander seeds, cumin seeds, garlic, green cardamom and grated coconut.
   4. Heat oil in a pan. Add sliced onions and cook till they are translucent. Add Ginger Paste and stir for 15 seconds.
   5. Add chicken pieces and cook on high flame for 5 minutes stirring constantly. Make sure not to colour the chicken.
   6. Stir in the ground paste and add 1 cup of water. Add salt and bring it to a boil. Reduce flame and add beaten Curd/Yogurt. Simmer for 5 minutes.
   7. Finish with fresh cream.

   CHICKEN GREENE

   1. Chicken (medium) -- 1 no. cut into eight pieces
   2. Curd beaten -- 1/2 cup
   3. Onions -- 3 nos.
   4. sliced fine and fried crips --
   5. Ginger-garlic paste -- 1 tbsp.
   6. Dalchini -- 2 pieces
   7. Kalimiri (black pepper) -- 8 nos.
   8. Elaichi -- 4 nos.
   9. Jeera -- 1 tsp.
   10. Dhania -- 2 tsp.
   11. Green Chillies -- 4 /10 nos.
   12. Kothmir, Coriander -- 1 small bunch
   13. Pudina -- 1 small bunch
   14. Cream -- 2 tbsp.
   15. Haldi -- 1/4 tsp.
   16. Ghee/Oil -- 3 tbsp.
   17. Salt -- To taste
   1. Powder the dalchini, lavang, elaichi, kalimiri, jeera,and dhania.
   2. Grind the green chillies, pudina ,kothmir, cashewnuts and fried onion to a fine paste separately.
   3. To the chicken pieces apply the ginger-garlic paste and the green masala paste, along with the curd and set aside.
   4. Heat the ghee and add the chicken.
   5. Fry till the ghee separates, then add salt to taste and haldi.
   6. Fry a little more before adding 1 1/2 cups warm water.
   7. Allow to cook till nearly done then add powdered masala, cashewnut paste and cream and simmer till done.
   8. The gravy should be rich and thick.

   CHICKEN PALAK

   1. Chicken (disjointed)-- 1no.
   2. Spinach ,cleaned & sliced -- 500 gms
   3. Onions,big -- 4 nos.
   4. Ginger -- 2" piece
   5. Garlic -- 10 flakes
   6. Tomatoes -- 500 gms
   7. Garam masala -- 1 tbsp.
   8. Ground cumin seeds -- 1 tbsp.
   9. Turmeric powder (haldi ) -- 1 tsp.
   10. Chili powder -- To taste
   11. Green chilies,minced -- 4 nos.
   12. Cream -- To fry.
   13. Ghee -- 5 tbsp.
   14. Salt -- To taste
   1. Grind ginger, garlic and onion to a paste.
   2. Heat Ghee and fry the ground paste to a golden brown colour.
   3. Add tomatoes and cook till the ghee separates.
   4. Add spinach and fry till the ghee comes to the top.
   5. Add seasonings and chicken. Mix well, then add 1 glass water.
   6. Cover tightly and cook over a low fire till the chicken is tender and dry and fry till the oil leaves the side of the pan.
   7. Put in a serving dish and pour cream over the top before serving

   CHICKEN KOFTA

   1. Chicken Mince -- 400 gms.
   2. Ginger Garlic paste -- 1 tbsp.
   3. Boiled onion paste -- ¾ cup
   4. Cashewnut paste -- ¼ cup.
   5. Red chili powder -- 1 tsp.
   6. Cinnamon powder -- ½ tsp.
   7. Garam Masala powder -- ½ tsp.
   8. Tomato puree -- ½ cup
   9. Pomegranate syrup -- 1 tbsp.
   10. Fresh cream -- 2 tbsp.
   11. Oil -- 3 tbsp.
   12. Salt -- As per taste
   1. Mix cinnamon powder, 1 teaspoon of salt and chicken mince thoroughly. Divide this mixture into 12 equal portions. Shape them into balls (koftas) and place on a greased baking tray. Refrigerate for 30 minutes and then cook in a preheated oven for 15 minutes (at 220 degrees C).
   2. Heat oil in a pan. Add Boiled Onion Paste and cook till it turns pink. Add ginger garlic paste. Sauté for a minute on a slow flame.
   3. Stir in tomato puree and Cashewnut Paste dissolved in a little water. Cook for 5 minutes, stirring constantly.
   4. Add one and a half cups of water, bring it to a boil. Add cooked chicken koftas, Garam Masala Powder and pomegranate syrup. Correct seasoning. Simmer for 5 minutes.
   5. Add fresh cream just before serving.