MATAR MUSHROOM RECIPE

Ingredients:

1 1/2 cup green peas (matar) shelled 200 gms mushrooms (goochi) fresh 2 tblsp oil 4 green cardamoms 1" cinnamon 2 large onions 1 tblsp ginger (adrak) paste 1 tblsp garlic (lasan) paste 1/2 cup tomato (tamatar) puree 1 tblsp red chilli (lal mirch) powder 1 tblsp coriander powder 1 tsp turmeric (haldi) powder 1 tsp garam masala powder salt (namak) to taste 1/2 cup cashewnut (kaju) paste

How to make matar mushroom:

Clean, wash and cut mushrooms in quarters. Cut onions finely. Heat up oil in a kadhai. mix in green cardamom, cinnamon stick and cut onions and stir fry until light golden brown. Mix in ginger paste, garlic paste and stir fry for half a minute. Mix in tomato puree, red chilli powder, coriander powder, turmeric powder, garam masala powder and salt and stir fry till oil leaves the masala. Mix in cashew nut paste dissolved in one cup of water, stir well. Add a cup of water, bring it to a boil and then mix in green peas and mushrooms. Adjust seasoning. Stir fry on low heat up for five minutes. Serve hot with naan and roti

SHAHI TUKDE RECIPE

Ingredients:

1/4 cup fresh cream
4 tblsp sugar
1 tsp green cardamom (chhoti elaichi) powder
100 gms khoya
1 tblsp sunflower seeds (chironji)
2 cup milk
2 strands saffron
pure ghee for frying
few drops of kewra and rose (gulab) essence
1 handful cashewnut (kaju) chopped
6 slices bread
for garnish:
3 silver foil
few rose (gulab) petals

How to make shahi tukde:

• Cut each bread slice into two.
• Fry the bread pieces in ghee till golden brown.
• Assemble the fried breads on a plate.
• Heat up milk, add the sugar and saffron and a few drops of essence.
• Pour over the bread slices.
• Allow the bread to soak up the milk, then assemble the bread pieces on a decorative plate.
• Heat up two teaspoon of ghee and lightly fry the crushed mawa, cardamom powder and two teaspoons of sugar.
• Spread the mawa layer over the soaked bread pieces.
• Mix in essence to the cream.
• Cover the mawa with a cream layer and decorate with silver foil, cut cashewnut, chironji and rose petals.
• Serve warm or cold as you like.

PEANUT PAKODI RECIPE

Ingredients:

1 cup Peanut (Moong Phali)
1/4 cup Bengal Gram Flour (besan)
2 tblsp Rice Flour (Chawal ka Atta)
1 1/2 tsp Red Chilli Powder
1/4 tsp Cumin Seeds crushed
1 tblsp Oil
1 pinch Citric Acid
Salt to taste
1/4 cup Water
Oil to deep fry

How to make peanut pakodi:

• Mix all ingredients well except peanuts.
• Add to peanuts, cover them evenly with mixture.
• Heat up oil in a frying pan.
• Drop a lumpful of the coated nuts in hot oil.
• Fry on medium heat, till light brown.
• Drain and put on an absorbent paper to soak excess oil.
• Seperate any nuts stuck together.
• When cool, store in airtight containers.
• Serve hot.

PANEER BAGH-E-BAHAR RECIPE

Ingredients:

1/4 cup cashewnut paste
1 tsp sugar (cheeni)
1 cup yellow capsicum (shimla mirch) chopped
1 cup Tomato (Tamatar) chopped
1 tsp garlic (lasan) finely chopped
1/2 cup fresh cream (malai)
1 tsp pepper
1 cup pineapple chopped
2 tblsp Tomato (Tamatar) sauce
2 green chillies vertically cut
2 tblsp refined oil (tel)
1 tsp salt (namak)
200 gms paneer cubes

How to make paneer bagh-e-bahar:

• Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
• Make a paste of cashewnuts along with fresh cream
• Heat up oil in a kadai and mix in cut garlic and green chillies and fry till brown.
• Mix in cashew paste.
• Stir fry capsicum in cashew mixture in high flame flame.
• Mix in pineapple and tomatoess and stir till cooked.
• Mix in paneer, tomato sauce, salt and pepper.
• Stir fry it for 5 minutes and mix in sugar.
• Stir fry for a minute and transfer to a round dish and sprinkle 2 tbsp of cream
• Serve hot with tandoori roti.

POTATO DAHIWADA RECIPE

Ingredients:

green chillies chopped as per taste
3 tbsp chopped corriander leaves
6 potato
1 1/2 tsp garam masala powder
2 tsp jeera powder
salt to taste
4 bread slices
1/2 tsp black salt
1 tsp chat masala powder
1/2 kg curd
2 tsp red chilli powder
oil to fry

How to make potato dahiwada:

• Boil and mash the potatoes.
• Spice up with salt,1 tsp red chilli, 1tsp jeera powder,1tsp garam masla,1 tsp chaat masala powder, 2 tblsp green corriander leaves, green chilles and mix well.
• Take the bread slices and cut them in a round shape, with a help of a mould.
• Apply little water on the round bread slices, just enough water to let the potato mixture to stick to the bread slices.
• Take approximately 2 tblsp potato mixture and spread on the round slices evenly.
• Make it smooth.
• Heat up up the oil for frying and fry the rounds till golden brown.
• Take off on a paper towel to get off excess oil.
• Let them cool.
• Mean while cream the curds and spice up it with common salt and black salt.
• When the rounds are cool assemble them in a dish and pour out the curd on it.
• Spice up it with red chilli, jeera powder, garam masala ,corriander leaves and green chillies.
• Serve with sweet tarmarind chutney