Broccoli Mix Veg

Ingredients

Brocolli-1
Mushrooms-1 packet ( washed, cleaned and cut)
Peas- 1 cup
Onions- 1
Garlic- 4 cloves
Ginger- a part
Cumin seeds- tsp
Red Chilly-1/4 tsp
Fresh coriander leaves
Tumeric powder-1/4 tsp
Cloves-2
Cinnamon-1
Cardomon-2
Tomotoes-2
Garam Masala- 1 tsp
Cheese grated
Tomoto puree -
Salt
Oil

Recipe

1. Take oil in a pan and add cumin/cloves/cardomon/ cinnamon to it. Once they leave smell, add garlic to it and ginger and fry till pink. Then add add onion and fry till pink. Add peas this time and fry nicely so that they get half done. Now add brocolli and all the masalas except cheese and tomoto puree. Add some water and close lid so that brocolli gets done.

2. Once brocolli is almost done, add mushroom and then cook till they are done. One all is done, add grated cheese and tomoto puree to it and evaporate all water. Decorate with fresh coriander.

Tip: One can add capsicum to it too if one wants

Kadai Paneer

INGREDIENT:

250 gms Paneer (cottage cheese) ( I used 500 grams)

1/2 tsp cumin seeds

1 cinnamon

1 Large onion.

1 tbsp ginger garlic paste.

3 green chilis.

1 tsp turmeric powder.( i used 1/2 tsp)

1 tsp cumin powder.( i used 1/2 tsp as i used cumin seeds too or one can use 1 tsp of both too)

2 diced Capscicum

2 diced tomotoes

1 tsp coriander powder.

1 tsp red chilli powder.

1 tsp garam masala powder.

3 tbsp.tomato puree.

1 tsp kasoori methi.

Salt- 1/2 tsp

Sugar- 1 tsp

oil- 1+1 tsp

Chopped coriander leaves.

METHOD:

1. Cut paneer into cubes. Heat oil in a pan and fry paneer cubes in low flame for about 5 minutes. Set aside.

2. Blend onion and 2 green chilis into to get a paste.

3.Heat oil in a pan. Add cumin and cinnamon stick and then add onion chili paste and gingergarlic paste. Fry until the onion turns brown.Now add turmeric powder, cumin powder, red chili powder, coriander powder and salt. Fry the masala until the oil get separated from it.

4. Add tomato puree and sugar . Stir it frequently so as to get a thick gravy and it become bhuna and leaves the raw taste.

5. Now add Capscicum and Tomotoes and water and cover and cook for 5 minutes. Add garam masala and then cook till vegies are done.

6. Now add Paneer pieces and dry methi leaves( kasoori methi) and mix well .Cover the lid and let it cook for 5 minutes in low flame. Finally add chopped coriander.

7. Drain the water if you find it too watery.

Aloo Shimla Mirch Sabzi

Ingredients

> I Kg shimla Mirch (Capscicum)-5-6

>1 tbs. cooking oil

>1 tsp. Panch Pooran

>Onions-1

>Potatoes-2

>1/4 tsp rai(Mustard seeds)

>Salt to taste

>Chilli powder to taste (optional)

>1-2 Green chilly

Instructions

1. Heat oil in a wok, non-stick is better.

2. Add panch-pooran and rai and allow the seeds to splutter.

3. Add onions and let it fry and then add sliced potatoes and fry it a bit and then add turmeric, green chilly stir for a couple of seconds .

4. Add salt and let potatoes get cooked with pan closed and then add shimla mirj when potatoes are almost done.

5. Stir thoroughly and cook covered on low medium heat, until tender.

7. Serve hot with a dal of choice and Chapatti.

Note: Add potatoes immediately after onions in vegetables which get done faster so as to give time for potatoes to be done.