100 grams shredded boneless chicken pieces
500 ml chicken stock
1 tablespoon(s) finely chopped garlic
1 teaspoon(s) cumin seeds
1 tablespoon(s) white flour
2 teaspoon(s) butter
1 tablespoon(s) oil
salt and white pepper to taste
1 tablespoon(s) fresh cream

Heat the butter in a pan and stir-fry the shredded chicken pieces till tender. Remove from the pan and keep aside. In the same pan heat the oil and splutter the cumin seeds. Add the chopped garlic and saute for a few seconds. Add the white flour and stir-fry for about 1 minute(s).
Add the chicken pieces, chicken stock, white pepper powder and salt. Cook on medium level while stirring for about 4 minutes.
Stir in the fresh cream just before serving.

TIP:

To make 500 ml of chicken stock, cook about 500 grams of chicken bones with one litre of water, chopped onions and garlic till the stock is reduced to half the quantity.
Serve hot with: crispy cheese crackers

Small onions 250 grams
Roasted sesame powder 1/2 cup
Turmeric 1/2 tsp
Mustard seeds 1 tsp.
Red chilli powder 1 tsp.
Coriander powder 2 tsp.
Mango powder 1 tsp.
Vegetable oil 4 tbsp.
Salt to taste

Method:

1. Peel off the onion skin and wash the onions properly.
2. Make a cut in the centre of each onion. Be careful that you don’t cut the onion into two parts.
3. Heat 2 tbsp oil in a pan.
4. First fry mustard seeds in it and then add roasted sesame powder, turmeric powder, chilli powder, salt, coriander powder, mango powder.Fry this masala for about 3-4 minutes on sim.
5. Let the masala cool and then fill this masala powder in each on the onion.
6. Next take a non-stick frying pan and heat the remaining oil .Then fry these stuffed onions for 4-5 on sim.You should not move from the place and keep a watch so that the stuffed onions don’t burn.
7. Put some water about 1/2 cup and let it cook till all the water gets dried up.

Serve hot. Decorate with coriander leaves.
Optional, you can also decorate with grated paneer/cheese.

4 cups spinach leaves
2 cup(s) water
1 onion(s) chopped
1 cup(s) milk
2 tablespoon(s) plain flour (maida)
1 tablespoon(s) fresh cream
2 tablespoon(s) butter
salt and pepper to season.

Wash the spinach leaves and discard the thick stems. Boil along with the water for 8 minutes or till the spinach is well cooked. Cool and puree in a blender. Keep aside.
Heat the butter in a pan. Add the chopped onions and saute on medium heat for 3 minute(s) or till the onions are transparent. Now, add the plain flour and fry briefly on low heat.
Add now the spinach puree, milk, salt and pepper. Simmer on low heat for 3 minute(s).
Add the fresh cream just before serving.

Serve hot with: cheese crackers.

4 medium potatoes parboiled
1 cup(s) cooked corn
1 onion(s) chopped
1 tablespoon(s) grated cheese
2 green chilli(es) chopped fine
1 tablespoon(s) chopped coriander leaves
1 teaspoon(s) lemon juice
1 teaspoon(s) fresh cream
1 tablespoon(s) butter
salt and pepper to taste

Grate the parboiled potatoes along with the skin. Keep aside. Heat the butter in a pan till hot. Add the chopped onion(s) and saute on medium heat for about 2 minute(s)
Add the grated potatoes, cooked corn, salt, pepper, lemon juice, fresh cream, chopped green chilli(es) and coriander leaves. Mix well. Spread this mixture evenly in the pan. Sprinkle the grated cheese on top and keep on low heat for 6 minutes.
Lift the cake in one piece and turn it upside down. Keep again on low heat for 6 minutes till it is crisp and brown. Cut into squares before serving.
Serve hot with: Peanut Chutney (Kadale Chutney) and tomato ketchup.

2 tablespoon(s) grated coconut
2 flake(s) garlic peeled and chopped
½” piece ginger peeled and chopped
6 tablespoons fresh coriander leaves chopped
4 green chillies chopped
1 teaspoon(s) each of cumin and mustard seeds
1 tablespoon(s) chopped onions
1 tablespoon(s) oil
lemon juice and salt to taste

Grind the coconut, onions, cumin seeds, green chillies, coriander leaves, garlic and ginger to a fine paste using a little water. Pour the paste / chutney into a bowl and adjust the consistency using suitable amount of water.
Heat the oil in a pan on medium level for about 2 minute(s) till it is hot enough. Add the mustard seeds. Fry briefly till they splutter and pour them on the chutney.
Add salt and lemon juice to the chutney.
Serve at room temperature with: Crispy Cheese Rolls (Cheese Kurkure) or any other snacks / starters of your choice.

2 cup(s) uncooked long grain rice (called Basmati rice in India)
2 teaspoon(s) cumin seeds
1 tablespoon(s) butter or ghee (clarified butter)
4 cups water
salt and a dash of lime juice to taste

Heat butter / ghee (clarified butter) on medium level in a large heavy-bottomed vessel for about 2 minute(s).
Add the cumin seeds and fry for 2 minute(s) till the seeds splutter.
Add the rice, lime juice, water and salt. Mix well. Bring to boil on high heat. Reduce heat and cook covered on low level for 15 minutes till all water evaporates.
Serve hot with: Cottage Cheese with Green Bell Peppers (Paneer Simla) or any other curries / dals of your choice.

2 tablespoon(s) ghee (clarified butter) / butter
4 dry red chillies
1 tablespoon(s) finely chopped ginger
2 green chillies slit
600 grams (about 24 oz.) tender spinach washed and finely chopped
1 teaspoon(s) sugar
salt to taste
2 tablespoon(s) cream
finely chopped fresh coriander to garnish (optional)

Heat the clarified butter in a heavy-based pan. Add the whole dry red chillies and fry till they darken. Add the ginger and fry till it is light brown. Add the green chillies and fry briefly.
Add the chopped spinach, sugar, salt and mix well on high heat. Cook without covering on medium-high heat stirring frequently for about 20 minutes or till the spinach is cooked and dry. Mix in the cream.
Garnish with chopped fresh coriander (optional).
TIP:

Deep fried cottage cheese or tofu cubes can be added to the spinach just before all the water has dried up. Cover and keep warm so that the cottage cheese or tofu cubes are soft. Mix in the cream just before serving.
Serve hot with: Rice with Dried Mushrooms (Kanegach Pulav), white rice or Indian bread (Roti, Chapati, Pooris).

600 grams (about 24 oz.) tender spinach washed
2 green chillies chopped
2 cup(s) cottage cheese cubes
2 tablespoon(s) ghee (clarified butter) / butter / oil
1 teaspoon(s) cumin seeds
1 tablespoon(s) finely chopped garlic
1 tablespoon(s) finely chopped ginger
salt to taste
1 tablespoon(s) lemon juice
2 tablespoon(s) cream
lots of finely chopped fresh coriander to garnish

Blanch the spinach in lots of boiling salted water for about 3 minutes. Refresh in chilled water. Squeeze out excess water gently and blend to a fine paste with the green chillies.
Deep fry the cottage cheese cubes in moderately hot oil till light golden in color. Drain on absorbent paper.
Heat the clarified butter / oil in a heavy-based pan. Add the cumin seeds and let them crackle. Add the garlic and ginger. Fry briefly till the raw smell goes away.
Add the chopped spinach puree, salt and mix well. Add water if required to get a gravy of desired consistency and bring to a boil. Add the deep fried cottage cheese cubes and stir to mix gently. Mix in the lemon juice. Simmer for about 4 minutes. Put off the heat and mix in the cream.
Garnish with chopped fresh coriander.
TIPS:

Deep fried cottage cheese cubes can be soaked in some warm water to which lemon juice and salt are added. This will keep them extra soft and prevent them from hardening.
The cottage cheese cubes can be added without frying. However, avoid stirring often as they crumble.
Do not overcook spinach for a bright green colored gravy.
Serve hot with: white rice or Indian bread (Roti, Chapati, Pooris).

Method
Cook the carrots in the milk in an open pan(low flame),
with constant stirring.
You can also put the carrots and the milk in a microwaveable
dish and cook it in the microwave on high heat for about
20 minutes.
When the carrots are done, take them out and drain any excess milk.
Add the milk powder(mava), the ricotta cheese and the sugar
to the carrots.
Heat the ghee in a frying pan, add the carrot paste and
keep on high flame until the carrot paste loses the milky
texture and becomes golden brown and the sugar is
tatally dissolved.
Add the raisins, cardamoms, powdered pistas and the almonds.
Heat through and serve either hot or cold with cream
on the side.

Preparation : 20 minutes
Cooking: 60-90 minutes

Method
If you are using the Ricotta cheese,
mix together the confectioner’s sugar and cheese.
Spread on a baking dish and bake in a moderate
oven for about 1 1/2 hrs till the cheese turns
light brown and loses all moisture.
Take it out and let it cool.
When cool, shape into small flat balls.
If you are using paneer, mix the paneer and sugar and
shape it into flat balls.
Bring the water and sugar to a boil to
yield sugar syrup.The syrup should not be too
thick.
Insert the balls one by one in the syrup and
warm them up. They should become spongy.
In the meantime, boil the half and half with
the rose water.
Set aside.
Add the cardamom and nuts to the half and half.
Mix well.
Add the cooked balls to the half and half.
Let it stay immersed for about 1 hr.
You can either chill it or serve it at room
temperature.

Preparation : 15 minutes
Cooking: 25-30 minutes (exe. setting time and baking time for the Ricotta)