Kadai Paneer

1. 

Ingredients:

1. Paneer - about 300 grams (cut into cubes)
2. Onion - 1 (cut into half inch pieces)
3. Capsicum - 2 (cut into half inch pieces)
4. Tomatoes - 4 (cut into small pieces)
5. Coriander seeds - 1 1/2 tsp 
6. Red chilies - 5-6 (add more or less according to desired spice level)
7. Ginger - 1 inch piece (shredded)
8. Garlic - 2 cloves (shredded)
9. Green chilies - 2 (slit them)
10. Dried methi leaves - about 1/2 tsp 
11. Garam masala - 1/2 tsp
12. Turmeric powder - 1/2 tsp
13. Salt - to taste 
14. Oil
15. Fresh coriander leaves - for garnish

Method:

1. Dry roast the coriander seeds and red chilies till they turn a little brown. (Make sure not to turn them black).
2. When it cools, grind into a coarse mixture.
3. Heat oil in a kadai and add the shredded ginger and garlic . (Alternatively you can add the ginger-garlic paste).
4. Saute for a couple of minute and add the onions. 
5. Saute till the onions turn transparent.
6. Add the tomatoes and cook till they become soft. 
7. Add the ground mixture, turmeric powder, required salt and cook till the tomatoes becomes like a paste. (This should take about 8-10 minutes)
8. Add the capsicum, mix well and cover the kadai. Cook till the capsicum becomes soft. (Sprinkle little water if you need to, so that the mixture does not stick to the kadai).
9. Add the paneer cubes, garam masala and cook for about 2-3 minutes.
10. Switch off the flame and crush the methi leaves and add it to the kadai paneer. Mix well.
11. Garnish with coriander leaves.
12. Serve hot with chapatis. 

Aloo Paratha

For about 6-7 parathas

Ingredients:For the stuffing

1. Potatoes - 4 medium sized 
2. Green chilies - 2 (chop into tiny pieces)
3. Red chili powder - 1 tsp
4. Turmeric powder - 1/2 tsp
5. Cumin seeds - 1/2 tsp
6. Garam masala - 1/2  tsp
7.  Salt - to taste
8. Fresh coriander leaves - handful (chop finely)

For the dough

1. Atta (whole wheat flour) - 6-7 scoops with a ladle
2. Water
3. Oil - 1 table spoon
4. Salt - to taste

Method:

To prepare the dough

1. Take the atta in a large mixing bowl. 
2. Add salt and oil.
3. Use required amount of water to knead into soft dough

To prepare the stuffing

1. Pressure cook the potatoes for 3 whistles, peal the skin and mash it in a pan.
2. Add the rest of the ingredients and mix well.
3. Make lemon sized balls from this mixture.

To prepare the parathas

1. Take some dough on your hand and make it into a round ball.
2. Roll the dough into a small round shape.
3. Keep the stuffing in the middle of the dough and seal it.
4. Roll this out into a bigger round shape.
5. Cook the paratha on a hot tawa. Spread some oil on top of the paratha and flip it. 
6. Cook till you see spots of golden brown on the paratha.
7. Repeat the process for all the dough.
8. Serve hot with mint/coriander and/or any raita or pickle.

Aloo Bhajji

Ingredients:

1.            Potatoes – 5 medium size

2.            Onions – 1 (cut into small pieces)

3.            Tomatoes – 2 medium size (cut into small pieces)

4.            Peas -  1 small cup (I used frozen peas)

5.            Green chilies – 2 (cut in small pieces)

6.            Ginger – 1 inch piece (shredded)

7.            Turmeric powder – 1 tsp

8.            Red chili  powder – 2 tsp

9.            Garam masala – ½ tsp

10.        Cumin seeds – 1 tsp

11.        Oil

12.        Salt to taste

13.        Lime juice (2 tsp, optional)

14.        Coriander leaves for garnish

Method:

1.            Pressure cook the potatoes for 3 whistles.  Remove the skin and cut in big pieces.

2.            In a pan, heat oil and add the cumin seeds.

3.            When they start to sizzle, add ginger and green chilies and sauté for a minute.

4.            Add the onions and sauté till they become transparent. Add some salt to the onions to cook faster.

5.            Add the tomatoes and cook till they become mushy and soft. Add little water to avoid sticking to the pan. Add the frozen peas and mix well.

6.            To this add turmeric and red chili powder and salt and mix well.

7.            Add the potatoes and mash with the ladle. Mix well and add about 1 cup of water. Cover and cook for about 5-8 mins and give it a stir in between.

8.            Add the garam masala and mix well.

9.            Switch off the flame and add the lemon juice (if using)

10.        Garnish with coriander leaves.

11.        Goes really well with pooris! 

Tomato Pulao (Mumbai style)

Ingredients:

1. Cooked rice - 1 measure (can be basmati or normal rice)
2. Onion - 1 large (cut into 1/2 inch pieces)
3. Ginger-garlic paste - 1 tsp (Or make it fresh from 1 inch piece ginger and 2 cloves of garlic)
4. Tomatoes - 2 big (cut into 1/2 inch pieces)
5. Bell peppers (green, red, yellow) - about 1 cup (cut into big pieces). I have used green and red in my recipe.
6. Green chilies - 2 (slit them)
7. Paneer - about 10-15 pieces cubed. 
8. Peas - 1 cup (I used the frozen peas)
9. Tomato sauce or ketchup - about 1 cup
10. Butter - 1 table spoon, Oil - 1 table spoon
11. Cumin and fennel seeds - 1 tsp each
12. Red chili powder - 1 tsp, Turmeric powder - 1 tsp
13. Paav bhaji masala - 2 tsp ( I used the Khana Khazana's, but use whichever brand is available)
14. Fresh coriander for garnish

Method:

1. In a pan, heat butter and oil.
2. Add cumin and fennel seeds.
3. When they start sizzling add the ginger-garlic paste and saute for a minute.
4. Add the onions and chilies and let it turn transparent.
5. Add the cut tomatoes and saute for a couple of minutes.
6. To this add the red chili and turmeric powder. Add the paav bhaji masala and required salt. Give this a stir.
7. Add the bell peppers and saute it for 3-4 minutes. Cover the pan and cook for a couple of minutes to soften the bell peppers.
8. Add the paneer cubes and mix it till all the paneer is coated with the masala.
9. Add about 1/4th - 1/2 cup water and let it come to a boil.
10. Mix in the cooked rice. 
11. Top it off with peas (Cook in microwave for 1 min).
12. Garnish with fresh coriander leaves and serve hot with raita. 
13. Goes well with cucumber or onion raita!

Note: 

• If y0u do not have paneer available, you can also add some grated cheese. Skip this completely if you don't want to add in the extra fat!
• Also if you do not have butter or just use oil.
• Fry some cashews and almonds and add it to the rice if you want some crunchiness in your dish!