Tomato Beans

5-6 tomatoes
2-3 basil leaves
2-3 mint leaves
3-4 garlic cloves
Oil
1 medium onion
5-6 black pepper
1 tea spoon chili powder
Salt to taste
Any grain – Black eye peas or beans or cheak peas (boiled)
1) Grind tomatoes, black pepper, basil, mint, garlic and chili powder
2) Heat oil in a pan and sauté onions until they are golden brown
3) Add the grind and sauté for 5-10 min on medium high
4) Add grains, stir, add half cup of water and mix well and cook for 10 minutes
5) Garnish with coriander and lemon.

Bohari Chicken

10-15 Cashews, 10-15 Almonds
2 tomatoes
Half table spoon garam masala, half table spoon red chilli
Salt to taste
Ghee
Coriander
Mutton/Chicken
1) Mix all the ingredients except Coriander, ghee and Meat, make a paste
2) Heat a pan, add ghee, and add Meat - sauté for 5 minutes
3) Add the paste and let it cook on a medium heat for 30 mintues
4) Garnish with coriander.

Palak Paneer

Palak Paneer

1) 500 gm Spinach
2) One medium onion
3) Two tomatoes
4) Whole cinnamon stick
5) 1 table spoon red chili powder
6) 1 tea spoon turmeric
7) 1 tablespoon coriander cumin powder
8) 1 teaspoon garam masala
9) Butter/Ghee/Oil
10) Milk cream
11) Paneer
Preparation
Boil the spinach in water for 10 minutes and grind to make thick paste
Heat butter/ghee/oil in a pan and add cinnamon stick, sauté for 2 minutes
Grind onion and add it to the pan, and allow it to cook until onion gets brown, almost 12-15 minutes
Once the onion is brown, add red chili powder, turmeric, cumin coriander powder and garam masala, sauté for 5 minutes and then add tomatoes
Allow the mix to cook for 10 minutes and then add the grinded spinach
Cook for 5 minutes and add milk cream, one table spoon sugar and salt to taste.
Cut and shallow fry Paneer on a pan and once it is brown add it to the gravy
Garnish with coriander.

Spinach Potato curry

1) 500 gm Spinach ( boil spinach and grind in a blender) and 5-6 small boiled potatoes
2) 3-4 whole red chilies, mustard seeds
3) One small onion, curry leaves, kasuri methi ( Fenugreek leaves)
4) 1 table spoon red chili powder, coriander –cumin powder and 1 teaspoon turmeric
5) Oil and salt to taste

1) Head oil in a pan, add mustard seeds and onions once the oil is hot
2) Sauté until 7-8 minutes then add 1 table spoon red chili powder, coriander –cumin powder, 1 teaspoon turmeric and salt and sauté for two more minutes
3) Add little water so that the mix will hold properly
4) Add boiled potatoes and if possible, do not break them.
5) Allow to cook for 10 minutes
6) Take another pan and add oil
7) Add mustard seeds and whole red chilies and sauté- allow to cook for 2-3 minutes
8) Then add the grinded spinach, allow to cook for 3 minutes
9) Add spinach with the potatoes and cook again for 10 minutes
10) Garnish with coriander leaves

Rahul’s Mix

1) Take 10-15 whole red chilies and soak them in water for one hour,
2) Take 5-6 whole garlic pieces,
3) Two table spoons of grinded groundnuts (please roast ground nuts and then grind),
4) And salt to taste
5) Mix this and make a paste in a blender, it can last long if kept in a refrigerator.


Potato with Rahul’s mix (you can use any vegetable if you do not prefer potato, except cabbage)
Ingredients
4-5 potatoes
Two tomatoes
1 tablespoon Rahul’s mix
1 tea spoon red chili powder and coriander/cumin powder
Ginger/ garlic, mustard seeds
Curry leaves, butter
Whole spices (2 cloves, cardamom, black pepper, and half cinnamon stick)
1) Add butter in a pan and add whole spices.
2) Add ginger garlic after two minutes and sauté, 1 tablespoon Rahul’s mix
3) Add tomato puree, 1 tea spoon red chili powder and coriander/cumin powder
4) Allow the mix to cook for 10 minutes and set aside
5) Once the mix is cool, grind it in a blender.
6) Head the pan again, add butter
7) Add mustard seeds, and curry leaves and sauté until they start to burst
8) Add cut potatoes and mix well and leave them to cook for 5 minutes on low heat
9) Then add the tomato mix that you grinded and set aside, alow the mix to cook for 15 minutes
10) You can sprinkle some garam masala depending upon your choice
11) Garnish with coriander.

Chicken/Paneer Nutmix

Ingredients,
10 cashew and 10 almonds
1 tomato
Ginger/Garlic
2 medium onions, salt to taste
1 tablespoon red chill powder/ 6-7 whole red chilies
1 table spoon Garam masala
Ghee
1) Grind cashew, almonds, red chili powder, garam masala and Tomato.
2) Add Ghee in a pan and sauté onion until golden brown; add Ginger garlic and sauté again.
3) Add the grinded mix and chicken, if using paneer- cook the mix for 10 minutes and then add Paneer, Add Salt as per taste
4) For chicken, cook for 20-30 minutes, please use chicken with bones if possible
5) And garnish with coriander.

Green Chickpeas/Chiken Curry

Coconut Green chicken/Chickpeas
Chicken/Chickpeas
Half can Coconut milk
Half cup milk cream or curd
Coriander
Green chilies, 5-6
Salt
Garlic/Ginger
Mix all the ingredients mentioned above and allow it to cook for 10 minutes
Cut chicken into cubes
After 10 minutes add chicken or Chickpeas and cook ( 10 minutes for Chickpeas, 25 minutes for chicken)