foodatarian.com

Ingredients:
10 large Arvi/Arbi,
3/4 tsp red chilli powder,
Salt and Chat Masala to taste,
Oil for deep frying.

Method:
Wash clean the arvi and let them dry for some time, so that they do not become sticky. Then peel them and chop into chip size pieces. Meanwhile heat oil in a kadhai. Lower the flame to low-medium and then drop the arvi into it few at a time. Fry them till crisp and nice golden in color. Drain and transfer to bowl. Sprinkle salt, red chilli powder and chat masala, toss well and serve as a tea time snack.

Ingredients:
300gms ripe red tomatoes,
1 onion; coarsely diced,
1 carrot; coarsely diced,
Celery; coarsely diced,
1 inch piece ginger,
4 garlic cloves,
4 green cardamom,
1 tbsp cornflour dissolved in little water,
Ground white pepper to taste,
Salt and sugar to taste,
Cream as per taste; beaten,
Bread crumbs to garnish.

Method:
Combine tomatoes, onion, carrot, celery, ginger, garlic and cardamom and cook well. Let these vegetables cool down and then grind them to smooth paste. Add salt, sugar, pepper and mix well. Bring the soup to boil, then add the cornflour paste, mix and remove from flame. Transfer to serving bowls, garnish with cream and bread crumbs.

Ingredients:
A bunch of tender sprigs of coriander,
1 potato; chopped,
1 small carrot; diced,
1 onion; chopped,
1 green chilli; chopped,
1 bay leaf,
1 tbsp cornflour dissolved in little water,
2 tbsp vinegar,
1 tsp soy sauce,
Butter,
Beaten cream to garnish.

Method:
Heat butter in a pan and add bay leaf, onion and saute for 2 minutes. Then add carrots, potatoes, green chilli, coriander and fry for some time. Then add water to it, cover and cook till all the vegetables are soft. Remove from heat, remove the bay leaf and then grind to a smooth paste. Add the cornflour paste, soy sauce, salt, vinegar and mix well. Garnish with cream and serve.

Ingredients:
1/2 litre water,
3 tbsp fine coffee powder,
3 tbsp sugar (or more as per taste),
1/4 tsp cinnamon powder,
1/4 tsp green cardamom powder,
1 tsp vanilla extract or syrup,

Method:
Combine all the ingredients in a saucepan and let it heat until it foams. Stir well and serve hot.

Ingredients:
350gms paneer, cut into cubes,
50 gms grated paneer,
1 green bell pepper, diced,
1 red bell pepper, diced,
1 yellow bell pepper, diced,
2 medium size onions, ground to paste,
1/2 cup cashew nuts, soaked in warm water for 20 minutes and ground to paste,
2 green chillies, finely chopped,
2 tsp ginger-garlic paste,
2-3 bay leaves (tejpatta),
4 cloves (laung),
5 peppercorns (kali mirch),
1/2 tsp turmeric powder,
1 tsp red chilli powder,
3 tsp punjabi masala or garam masala,
1 tsp kasoori methi (dry fenugreek leaves),
Salt to taste,
Oil,
Chopped coriander leaves and grated cheese to garnish.

Method:
Heat some oil in a wok(kadhai) and fry the paneer pieces on a medium-low flame till they turn golden brown. In the same
wok add bay leaves, cloves, peppercorns and onion paste. Saute onion paste for 5 minutes on a low flame. Then add green
chillies and ginger-garlic paste and fry for 2 minutes. Now add turmeric powder, red chilli powder, punjabi/garam masala, mix well and add cashewnut paste. Mix again and fry for 5 minutes till the masala starts leaving oil from the edges on the
wok. Now add the diced peppers (all the three colors) grated paneer, paneer cubes, mix well, cover and cook for 10-12 minutes on low flame. When ready add crushed kasoori methi. Then transfer it to a serving bowl and garnish with coriander leaves and grated cheese. Serve hot with parathas or butter naan.