Amritsari Paneer [Cottage Cheese Amritsar Style]

Ingredients 500 Gm Paneer [Cottage Cheese] 2 Onions, sliced into rings 1 Tbsp Ginger-Garlic Paste 1 Tbsp Coriander Leaves, chopped 1 Tsp Ajwain [Oregano Seeds,] 3/4 Cup Gram Flour 1 Tsp Red Chilli Pd. 1/2 Tsp Turmeric Pd. 1/2 Tsp Sugar 1 Anaardana, [Pomegranate Seeds] 3 Tbsp Oil Salt to taste

Cooking Method 1. Cut the Paneer into cubes, make a thick mixture of Flour, Salt, Turmeric, Ajwain, Ginger-Garlic Paste, Tandoori & Garam Masala. 2. Add 2-3 tbsp of Water, add 1/2 tbsp oil, mix well. 3. Now use 2 Tbsp mixture to marinate Onion & rest to marinate Paneer cube, keep aside for 10 mins, grill on a till crisp & brown. 4. Heat remaining Oil, add Onion, cook till light brown, add Marinated Paste, stir well & cook. 5. When dry, add fried Paneer,

Aalu Gobhi [Spicy Cauliflower & Potato]
Ingredients 1 Cauliflower, Medium Size 4 Potatoes Medium 1 Tomato 1 Tsp Red Chilli Powder 1 Tsp Turmeric Powder 1 Tsp Coriander Powder 3 Tbsp Oil Salt to taste Method	Cooking Method 1. Wash & clean Cauliflower & Potatoes, cut into big pieces, chop Tomato. 2. In a pan, heat Oil, add Cauliflower & Potatoes, mix well, fry in slow flame for 5 mins. 3. Now add Tomatoes & all Masala with Salt, stir well. 4. Cook it for 5 mins.

Baingan Bharta [Spicy Mashed Baingan & Potato]

Ingredients 1 Big Eggplant 1 Big Onion, finely chopped3-4 Green Chillies1 Tbsp Ginger Paste 2 Tomatoes 1/4 Tsp Red Chilli Powder 1/2 Tsp Turmeric1 Tsp Coriander Pd Salt to taste Oil & Cumin Seeds for sauté Coriander Leaves for garnish

Cooking Method 1. Roast the Eggplant directly on the gas burner, turning it till the outer skin starts cracking, cool it & peel the outer skin. 2. Crush the Eggplant using spoon well so that it has an even consistency. 3. Heat some oil in a pan, add Cumin Seeds and onion into it. 4. When the Onion turns brown, add Green Chilies & Ginger Paste, mix well. 5. Add all Masalas, add Eggplant, stir it well. 6. Cook it for 5 mins, garnish with Coriander Leaves.

Vegetable Akbari

Ingredients 3-4 Carrots A Small Pieces of Cauliflower 2 Cup Frozen Peas 2 Cup chopped French Beans 2 Cup chopped Tomatoes1/2 Cup Cashew Nuts 1/2 Cup Cream 1 Cup finely chopped Onion 1 Cup Fried Paneer Cube1 Tbsp Chilli Paste 1 Tbsp Ginger-Garlic Paste 1 Cup Khoya 1/2 Cup Tomato Sauce 2 Cloves 3 Cinnamon 3 Cardamom 10-15 Raisins 1 Tbsp Coriander Pd 1 Tsp Cumin Pd1 Tsp Red Chilli Pd Saffron mixed in 1/2 Cup of Milk Salt to taste 3 Tbsp Butter

Cooking Method 1. Boil Carrots, Cauliflower, French Beans, keep aside. Fry Onion, keep aside. 2. Soak the Cashew Nuts for 2 hours, & then grind the Paste. 3. Melt the Butter in saucepan in slow flame, add Cinnamon, Cloves, Cardamom, add Tomato Pulp, & Khoya, & stir well. 4. Then add Cashew Nuts paste, Coriander Powder, Cumin Powder, Red Chilli Powder, Ginger-Garlic Paste, mix well, now add Tomato Sauce, Salt, & Cream, mix well. 5. Add Vegetable, Paneer pieces, & Raisins, cook on slow flame for 10 mins, then add Saffron Milk & Fried Onion, stir well, garnish with Silver Warak.

Sarson Ka Saag [Popular Punjabi Dish]

Ingredients 1/2 Kg Sarson Ka Saag, [Mustard Leaves] 200 Gm Spinach Leaves 200 Gm Bathua (Cheel Bhaji) 2 Green Chilies 2 Tbsp Ghee 1 Onion chopped 20 Gm Chopped Ginger 1 Tsp Hing: Melt in Water 1 Tsp Red Chili Powder 4 Flakes Garlic 1 Tbsp Corn Flour Salt to taste

Cooking Method 1. Wash & chop Sarson, Spinach, Bathua (Cheel Bhaji) 2. In pressure cooker, mix all leaves with Ginger, Garlic & Chilies and Boil. 3. Cool this mixture & blend it in handy mixture. 4. Heat Ghee in a heavy pan, add Hing, Onion, fry well, add blended Vegetable. 5. Take Corn Flour in 1 cup of water, add Red Chili Powder and mix well. 6. Add Corn Flour paste in Vegetable, cook with low flame for about 1/2 an hour. 7. Serve with Butter & Makki ki Roti.

Rajma [Spicy Creamy Kidney Beans]

Ingredients 2 Cup Kidney Beans 3 Medium Onions 1 Tbsp Ginger Paste 1 Tbsp Garlic Paste 1/2 Tsp Cumin Seeds 3-4 Tomatoes, Medium Size 1/2 Cup Oil 1/2 Tsp Turmeric 1 Tsp Coriander Pd 4 Green Chillies 1 Tsp Red Chilli Pd 1/2 Tsp Garam Masala Salt to taste

Cooking Method 1. Soak Kidney Beans overnight 2. Boil, soaked Kidney Beans and keep aside. 3. Chop Onion finely, blanch Tomatoes & Puree them. 4. Heat Oil, add Cumin Seeds, & Onion and fry well. 5. Add Ginger-Garlic Paste, & fry till Golden Brown, add Turmeric, Coriander Powder, Chili Powder, & Slit Green Chilies and fry well. 6. Add Tomato Puree, Cook for 5 to 7 mins, add Kidney Beans, & cook till gravy is thick. 7. Add Garam Masala & chopped Coriander Leaves.