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50 grams red chili, 50 grams coriander seeds, 25 grams cumin seeds, 25 grams black pepper, 25 grams cinnamon, 25 grams clove, 4-5 black cardamom, 25 grams dry mango powder, 10 grams fennel seeds, 1 tbsp. turmeric powder. Roast all the ingredients separately. When cool, grind it. Shift them and mix dry mango powder, turmeric powder and fill in the bottle.

3 cups chana dal (split bengal gram) 2 finely chopped onions 2 tsp chopped green chillies 7 curry leaves (kadi patta)
salt to taste oil for deep frying

Method
1. 2. 3. 4. 5. 6. 7. Soak the dal in enough water for 1-2 hours. Drain and blend in a mixer to a coarse paste, adding water as per required. Transfer in a bowl, add the onions, green chilies, curry leaves and salt and mix well. Divide the mixture into equal portions and roll it into round ball and flatten each portion on your palm. Heat the oil in kadhai and deep fry the vadas till it turns golden brown in colour from all the sides. Drain on an absorbent paper. Serve hot with chutney or tomato sauce

For the chole masala:

2 tablespoons vegetable oil 1 teaspoon cumin seeds 1 medium yellow onion, small dice 4 teaspoons peeled, finely chopped fresh ginger (from about a 2-inch piece) 4 medium garlic cloves, finely chopped 2 serrano chiles, stemmed and finely chopped 1 (28-ounce) can whole peeled tomatoes and their juices 2 teaspoons garam masala 1 teaspoon ground coriander

1 teaspoon kosher salt, plus more for seasoning 1/2 teaspoon turmeric 2 (15-ounce) cans chickpeas, also known as garbanzo beans, drained and rinsed 1/2 cup water

For serving (optional):

Steamed white rice Pomegranate molasses Plain yogurt Naan or chapatis

INSTRUCTIONS For the chole masala: 1. Heat the oil in a large frying pan over medium heat until shimmering. Add the cumin seeds and cook, stirring occasionally, until fragrant, about 1 minute. Add the onion, ginger, garlic, and chiles and season with kosher salt. Cook, stirring occasionally, until the onions have softened, about 6 minutes. 2. Meanwhile, set a fine-mesh strainer over a medium bowl. Strain the tomatoes and reserve the juices. Coarsely chop the tomatoes into 1-inch pieces; set aside. 3. When the onions have softened, add the garam masala, coriander, measured salt, and turmeric to the frying pan and stir to coat the onion mixture. Cook, stirring occasionally, until fragrant, about 1 minute. 4. Add the chopped tomatoes, their reserved juices, the chickpeas, and the water. Stir to combine, scraping up any browned bits from the bottom of the pan, and bring to a simmer. Reduce the heat to medium low and simmer, stirring occasionally, until the flavors have melded and the sauce has thickened slightly, about 20 minutes. 5. Ingredients
Refined flour (maida) Mawa (khoya),crumbled Butter,softened Powdered sugar Milk powder Cornflour/ corn starch Baking powder Soda bicarbonate Green cardamom powder Buttermilk Milk 6. 1 1/2 cups 1 1/2 tablespoons 3/4 cup 3/4 cup 5 tablespoons 2 tablespoons 1 teaspoon 1 teaspoon 1/4 teaspoon 1/4 cup 2 tablespoons

Method
Preheat C. Grease moulds or paper cups. Take butter and powdered sugar in a oven to 180 bowl and cream together with a wooden spoon till light. Sieve milk powder into the bowl and continue to mix. Add mawa and mix again. Sieve refined flour, cornflour, baking powder, soda bicarbonate and green cardamom powder into the bowl and mix. Add buttermilk to correct the consistency. If the batter is still thick add a little milk and mix. Pour into the greased moulds or paper cups. Tap the moulds lightly to even the batter. Place them in the preheated oven and bake C for thirty minutes. Remove from the oven and let them cool before at 170 demoulding. Serve warm or cold.

Ingredients
10 cups chopped spinach (palak) , refer handy tip 1 1/2 cups paneer , cut into 12 mm. ( 1/2") cubes 2 tbsp oil 3/4 cup finely chopped onions 4 cloves garlic , grated 25 mm (1") piece ginger , grated 2 green chillies , finely chopped 1/2 tsp turmeric powder (haldi) 3/4 cup fresh tomato pulp
salt to taste

1 tsp punjabi garam masala 2 tbsp fresh cream

Method
1. 2. 3. 4. 5. 6. 7. 8. 9. Blanch the spinach in a vesselful of boiling water for 2 to 3 minutes. Drain, refresh with cold water and keep aside to cool for sometime. Blend in a mixer to a smooth pure and keep aside. Heat the oil in a kadhai , add the onions and saut on a medium flame till they turn translucent. Add the garlic, ginger, green chillies and turmeric powder and saut on a medium flame for 1 to 2 minutes. Add the tomato pulp and saut till the mixture leaves oil, while stirring continuously. Add the spinach pure and 2 tbsp of water, mix well and cook on a medium flame for 2 minutes. Add the salt, garam masala and fresh cream and mix well. Add the paneer, mix gently and cook on a medium flame for another 1 to 2 minutes.

10. Serve hot.

Handy tip:

1.

4 bunches of spinach will approximately yield 10 cups of chopped spinach

Ingredients
Basmati rice,soaked Onions,diced Carrots,1/2 inch pieces French beans,1/2 inch pieces Cauliflower Green peas,shelled Salt Green cardamoms Black cardamom Cloves Cinnamon Bay leaf Caraway seeds (shahi jeera) Ginger-garlic paste Turmeric powder 1 1/2 cups 2 medium 2 medium 15 10-12 florets 1 cup to taste 8 1 15 1 1/2 inch stick 1 1/2 teaspoon 1 1/2 tablespoons 1 teaspoon

Red chilli powder Coriander powder Yogurt Rose water Saffron (kesar) Fresh tomato puree Garam masala powder Fresh coriander leaves,chopped Fresh mint leaves,chopped

1 tablespoon 1 tablespoon 1/2 cup 1/2 teaspoon a few strands 1 cup 1 teaspoon 2 tablespoons 2 tablespoons

Method
Boil rice in four cups of salted boiling water with two green cardamoms, one black cardamom, five cloves, half inch stick of cinnamon, until three-fourth done. Drain excess water and set aside. Heat a non-stick pan. Add the remaining green cardamoms, cloves, black cardamom and cinnamon along with bay leaf and caraway seeds and roast. Add onions, carrot, French beans, cauliflower florets and green peas. Sprinkle salt, cover and cook on medium heat for two minutes. Add ginger-garlic paste mixed with a little water and stir. Cover and cook for two minutes. Add turmeric powder, red chilli powder and coriander powder and cook. Whisk yogurt with rose water and saffron. Add a little water or milk and whisk well. Add tomato puree to the vegetables along with half teaspoon garam masala powder and mix well. Simmer for two minutes. Take a microwave safe deep bowl. Arrange a layer of rice at the bottom. Over that arrange half the cooked vegetables followed by another layer of rice. Sprinkle half of the remaining garam masala powder, half the coriander leaves, half the mint leaves and half the yogurt mixture. Arrange the remaining vegetables followed by the remaining rice. Sprinkle the remaining garam masala powder, remaining coriander leaves, remaining mint leaves and the remaining yogurt mixture. Cover with a silicon lid and cook in the microwave oven for four to five minutes on HIGH (100%). Let it stand for five minutes. Serve hot.

Brownies

Ingredients: 2 cups - plain flour/maida 2 cups - powdered sugar 1 cup - milk 5 heaped tsp - cocoa powder 2/3 cup - butter 2 tsp - baking powder 2 tsp - custard powder (optional) 1/4 tsp - salt 1/2 tsp - vanilla extract Method 1. In a large mixing bowl, beat together butter and powdered sugar until it turns soft and creamy. 2. To this, add milk and stir well; Add the remaining ingredients and beat until all the ingredients mix well and form a smooth batter. 3. Grease a baking pan and smear some flour on it. Pour the batter into the baking pan. 4. Preheat the oven to 350deg F and bake the batter for about 30-35 mins. 5. Brownies are done when a pricked toothpick come out clean. Remove from oven and let it cool to room temperature. 6. Cut into square pieces with a knife and serve. Note: If you want, you can peel off the hard upper layer before