Ingredients –

kabuli chanas(chick peas) – 1 cup
butter – 2 to 3 tbsp
ginger paste – 1 tsp
garlic paste – 1 tsp
onions (medium) – 2 finely chopped
tomatoes (medium) – 2 finely chopped
garam masala – 1 tsp
turmeric pdr – 1/2 tsp
coriander – cumin pdr – 2 tsps
chilly pdr – 1tsp or accdly
coriander leaves for garnishing
salt
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Aloo Dam (Dry Potato Curry)

Ingredients

* Potato (small & round) – 1/2 kg.
* Oil
* Salt two table spoonfuls
* Paste of Onion & Ginger
* Chili Powder one spoonful
* Garam-Masala
* Coriander
* 4 Cloves
* Cinnamon
* Cardamom .
* Turmeric Powder one spoonful
* Yogurt
* Sugar one spoon
* Green Chili
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Ingredients :

1 1/2 cups – Green peas (Mutter)
200gms – Mushrooms
4 – Cardamon(green)
1″ – Cinnamon
2 – Onions
1 1/2 tbsp – Ginger paste
1 tbsp – Garlic paste
3-4 – Tomatoes
1 tbsp – Chilli powder
1 tbsp – Coriander powder
1 tsp – Turmeric
1 tsp – Garam masala powder
1/2 cup – Cashewnut paste
4 tbsp – Oil
Salt To Taste
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Ingredients

Yellow Moong Dal-1 cup
Drum stick-4 to 5 peices
Seem – chopped 1 table spoon
Gavaar Chopped 1 table spoon
Carrot Chopped 1 table spoon
Black Pepper Powder to taste
Salt to taste, Termeric power 1/2 teaspoon
Chopped Garlic 1 teaspoon
Oil very little
Mustard Seeds for seasoning
Coriander Leaves chopped for garnishing
Tamarind juice-2 table spoon (Not thick)
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Ingredients:

For the Kofta:
1 1/2 lb. potatoes
2 heaped tbsp each of crumbled paneer,
khoya and thick malai(You can substitute this with baked ricotta cheese and heavy cream)
4-5 cashewnuts chopped
1 tbsp raisins
2-3 finely chopped green chillies
1/4 tsp sugar
1 tsp coriander powder
1 tsp cumin powder
1 tsp red-chilli powder
1/2 tsp cardammom powder
Salt To Taste
3 tbsp cooking oil/ghee(clarified butter)
Oil for frying the koftas
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Ingredients

* 1 cup: Whole black gram
* 2 tsp: Split Bengal gram
* 2 tsp: Kidney beans
* 1 cup: Tomato(puree)
* 1″ piece: Ginger
* 4 Cloves: Garlic
* 2 : Whole dry red chillies (soaked for 15 minutes)
* 3 tsp: Ghee
* 2 tsp: Dhania (coriander) powder
* 1/2 tsp: Garam masala
* 1 tsp: Butter
* 1/4 cup: Fresh cream beaten well and mixed with 1/4 cup milk
* 1 tsp: Ghee
* 5 cups: Water
* Salt to taste
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Ingredients

Basmati rice (1kg)
ghee (4 Tbs)
salt (to taste)
Ajinomotto (2 pinches)
onions (1 – slender peices)
cabbage (150 g)
beans (150 g)
carrot (150g )
Onion springs (1)
celery (1)
capsicum ( 2 )
Soya sauce (2 Tbs)
black pepper powder (3 Tbs)
cashews
raisins
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For the covering:
ingedients

1 cup flour
¼ tsp salt
2 tsp. vegetable oil
100 mL cold water

Sift the flour and salt.
Add oil and mix properly with your fingers.
Add water gradually and keep mixing with your fingers till you get a firm dough.
Cover with a damp muslin cloth and keep aside for half an hour.

For the filling:
2 tsp. vegetable oil
¼ tsp. cumin seeds
1 garlic clove, chopped finely
1 tsp. grated ginger or ginger juice
1 green chili, chopped finely
1 onion, chopped finely
½ cup finely chopped cabbage
1 carrot, chopped finely into tiny cubes
1 potato, chopped finely into tiny cubes
3 fluid oz/90ml water
salt to taste
¼ tsp. garam masala

For the salad:
½ cup fine strips of cabbage
½ cup fine strips of carrots
¼ tsp. lemon juice
Salt to taste
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Ingredients:

3 tbsp Cornflour
1 tbsp all purpose flour/maida
1 cup Cabbage finely shredded
4 tbsps soya sauce
1 tbsp hot sauce
1/2 cup Carrot grated
1/4 cup Onion chopped
4 green onions/scallions chopped finely
1 tbsp Green chilies chopped
1 tbsp Chopped garlic
1 tbsp Coriander leaves chopped(optional)
1/4 tsp white pepper powder
1/4 tsp black pepper powder
2 cups vegetable stock
Oil 2 tbsps.
Oil For frying
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Ingredients:

Fresh red chillies – 100 gms
old oil-100 ml
ginger-garlic paste -1 tbsp
onion (chopped fine) – 50 gms
mushroom – 200 gms
cornflour 1 tbsp
flour – 2 tbsp
baking powder – a pinch
oil 10 drops
soya sauce -1 tsp
tomato ketchup – 1 tbsp
salt/pepper to taste
Ajinomoto – a pinch
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