Penne Arabiatta

Ingredients -

• Olive oil 
• grated cheese (to garnish)
• 1 tbsp garlic chopped 
• pepper to taste
• Salt to taste 
• 1 small onion finely chopped
• Few basil leaves 
• 1 tbsp tomato ketchup
• 1 tsp Red paprika 
• 1 tsp dry oregano
• Coriander leaves or parsley 
• 200 gms tomato pulp
• 50 gms penne pasta (boiled) 

Method -


Heat little olive oil and add coriander leaves and salt and toss the penne pasta 
and keep aside.



For the arabiatta sauce -

1. Heat olive oil and sauté onion and garlic for 2 to 3 mins. 
2. Add basil leaves and tomato Pulp and all other seasoning ingredients.
3. Cook the sauce for 2 to 3 mins. 
4. If the sauce dries out add water as required and pour the sauce on the bed of pasta and garnish it with grated Cheese and basil leaves and serve hot.

Chilli paneer kabab

Ingredients:

•    Paneer cubes 1 cup, cubed into big chunks
•   Tomato 2 Medium , cut into big cubes
•   Red onion  2 Medium, cut into big cubes
•   Green bell pepper 2 Medium, cut into big cubes
•   Red bell pepper 2 Medium, cut into big cubes
•   Yellow bell pepper 2 Medium, cut into big cubes
•   Pineapple 1 Cup , cut into big cubes (Optional)
•   Olive oil 1 Tablespoon
•   Juice of lemon 1 Tablespoon 
•   Yogurt  2cup
•   Sugar 2 Tablespoon 
•   Tandoori garam masala/Punjabi masala 1 Tablespoon
•   Paprika 1 Tablespoon
•   Chaat masala 1/2 Teaspoon
•   Garlic powder 1 Teaspoon
•   ginger powder 1  Teaspoon 
•   Cumin powder 1 Teaspoon
•   Hot sauce 1 Tablespoon
•   Sweet and sour sauce 1 Tablespoon
•   Salt To Taste
•   Fresh cilantro 2 Tablespoon, chopped finely
•   Skewers

Method:

1.  Cut the paneer and the vegetables into big chunky cubes and put them into a large mixing bowl. 
2.  Into the bowl add olive oil, juice from 1/2 fresh lemon,yogurt, sugar , tandoori garam masala, paprika, chaat masala, garlic powder,ginger powder, cumin powder, hot sauce, sweet and sour sauce, salt and finely chopped fresh cilantro. Mix to combine all the ingredients well. 
3.  Cover and set aside to marinate for about 1 to 2 hours. 
4.  Preheat the grill to 350 F. 
5. Arrange the paneer, bell peppers, onion and pineapple pieces into skewers alternatively. 
6.  Line the skewers into the preheated grill. Keep turning the sides of the skewers so that all the vegetables and paneer pieces cook evenly. 
7.  Grill for about 15 to 20 minutes till you see the edges turning brown in color. 
8.  Serve the Chilli paneer kabab warm. 

MANGO LASSI..

Ingredients:

• 1 cup Chopped Mango
• 1/2 cup Yogurt
• 1/4 cup Milk
• 4 to 5 tablespoon Sugar (as per taste)
• 1 teaspoon Cashew nut chopped (for garnishing)
• 1 cup crushed ice

Method:

1. Mix all the ingredients except cashew-nut and blend it.
2. Pour in the glass and garnish with cashew nut .
3. Serve Chilled.

Doodhi/Lauki Kofta Curry.

Ingredients:

• Lauki/Doodhi (Grated) - about 4 cups
• Chickpea Flour/Besan - about 1/2 cup
• Coriander/Dhania Powder - 1 tsp
• Cumin/Jeera Powder - 1 tsp
• Green Chilli Paste - 1/2 tsp
• Ginger Garlic Paste - 2 tsp
• Coriander/Cilantro Leaves - few sprigs
• Onion - 1 medium
• Tomatoes - 2 medium
• Dry Red Chillies  - 5
• Chat Masala - 1 tsp
• Garam Masala - 1/2 tsp 
• Yogurt - 1 cup
• Salt
• Oil

Method:

• Peel the bottlegourd skin and discard the seeds.  Squeeze out the excess water of grated bottlegourd.  Save this water for the gravy.
• In a mixing bowl, add bottlegourd, 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1 tsp ginger garlic paste, green chilli paste, finely chopped cilantro, 1/4 tsp garam masala, 1/2 tsp chat masala and salt to taste.  Mix all the ingredients well.  Add 1/4 cup gram flour to bind all the ingredients.  Add more gram flour if required.  Divide this kofta mix into round 8 to 9 balls.
• For binding, you can use all purpose flour/maida or bread crumbs or corn meal or boiled potatoes.  I prefer gram flour.
• In a small plate, add 2 - 3 tbsp gram flour.  Coat the koftas in the gram flour and deep fry them in medium hot oil until golden brown.  Let the fried koftas cool down.
• Finely chop onions.  Puree tomatoes, 1 tsp ginger garlic paste and red chillies to a fine paste.  Add little water if required.  If red chillies are not available, use Kashmiri Lal mirch powder for color .
• Beat the yogurt well with a whisk or a spoon and keep it aside.
• Heat a kadhai and add 1 tbsp oil.  Add onions and saute until onions soften.  Add tomato puree and cook until it thickens.  Add 1/2 tsp coriander powder, 1/2 tsp cumin powder, 1/2 tsp chat masala and 1/4 tsp garam masala.  Saute for another minute and add bottlegourd water.  Cook it covered and bring it to boil. 
• Add yogurt, salt to taste and bring it to a boil.
*Just before serving, add koftas to the sauce.  Cook it covered and bring it to a boil.  Garnish with cilantro leaves and serve with roti or naan.

Lachha Paratha

Ingredients:

• 2 cups all purpose flour
• 2 to 4  tbsp oil
• 1 tbsp of sugar
• 1 tbsp of salt
• 1/4 tbsp of baking soda
• 3/4  cup of warm milk or water

  Method:

1. In a mixing bowl add flour, salt, oil, sugar, baking soda and rub them together.
2. Gradually add warm milk and mix it till it forms a dough.Knead the dough for 3 min.Apply oil on the dough and cover it with a bowl.Let it rest for 15 min.
3. Now divide the  dough into equal portions.Take a small ball and roll it into thin chappati. Apply oil on the chappati and spread it evenly.Dust some flour over the chappati and start folding it like a saree fleet.
4. Then Curl it to form a round shape.Apply a tsp of oil over the curled dough and let it rest until you make every dough like this.
5. Now take a curled dough and make rotis out of it. Finish the entire dough like this.
6. Heat a tawa and put this roti on to the tawa and cook on both sides by applying ghee or oil till done and golden.
7. Then remove it on to a plate and crush it with your hands,so that the flakes will separate.
8. Put this into a hot case so that it stays nice and warm.Serve it with any  dish.

Aloo Paratha (Potato Stuffed Flatbread)

Ingredients:

For Paratha :

• 2 cups whole wheat flour
• 1/4 tsp salt
• water to knead the dough
• 2 tsp oil

For stuffing:

• 2 potatoes, boiled, peeled and mashed
• 1 1/2 tsp green chili paste
• 1 1/2 tsp Ginger paste
• 1 1/2 tsp chopped coriander leaves
• 1/2  tsp turmeric pwd
• 1/4 tsp cumin pwd
• 1 tsp coriander pwd 
• 1/2 tsp amchur pwd
• salt to taste

• ghee or oil to roast the parathas
• 1 cup whole-wheat flour for rolling

Method:

1. Mix flour,oil, salt and water together to make soft dough .
2. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.
3. Prepare stuffing by combining mashed potato, green chili paste, ginger paste ,coriander leaves, coriander pwd, turmeric pwd, cumin pwd, amchur and pinch of salt and combine.
4. Pinch a large lemon sized ball of dough and roll to form a 3″ diameter circle. Place some stuffing and take the edges of the dough and cover the stuffing. Prepare with rest of dough.
5. Dust the working surface with some flour and roll out the stuffed dough to form 6″-7″ diameter circles.
6. Heat a iron tawa and once its hot, place a paratha and let it cook for 15 secs. Flip the paratha and let it cook for a few more secs. Once light brown spots appear, drizzle some oil or ghee and roast to a golden shade on both sides. Use a spatula to press the puffed areas as the paratha gets roasted.
7. Serve hot with yogurt .

Bharela Ringan Batata – Stuffed eggplant and potato curry

Ingredients:

• 4 small sizes Ringan (Eggplants)
• 4 small bataka (potatoes)

For Stuffing

• 1 tbsp peanut (crushed)
• 2 tbsp chickpea flour (roasted)
• 1 tbsp cumin- coriander powder
• 1 tsp ginger garlic paste
• 1 tsp sugar powder
• ½ tsp turmeric powder
• 3 tsp red chili powder
• Salt to taste
• 2 tsp lemon juice
• 1 tbsp coriander leaves
• 2 tbsp oil

For Seasoning

• 2 tbsp Oil
• 1 tsp Cumin seeds
• 1 tsp mustard seeds
• Pinch of Asafetida

Method:

1. Peel and slit potatoes into 4 parts.
2. Wash eggplants and Slit eggplant into 4 parts but not all length.
3. Mix all stuffing ingredients.
4. Fill stuffing into eggplant and potatoes.
5. Heat oil in a cooker at medium flame and add mustard seeds in it.
6. When it is spattering, add cumin seed in it.
7. Then add asafetida, potatoes, and eggplants and stir slowly.
8. Add ½ cup water in it.
9. Cook for 3 to 4 whistles in a cooker.
10. Serve hot.