No Onion No Garlic Paneer Makhani
Servings - 2 - 3
INGREDIENTS
Unsalted butter - 1 tablespoon
Cumin - 1 teaspoon
Green chili - 1 teaspoon
Cashews - 10 grams
Tomato - 375 grams
Water - 100 milliliters
Cumin powder - 1 teaspoon
Rock salt - 1 teaspoon
Water - 150 milliliters
Unsalted butter - 2 tablespoons
Paneer - 270 grams
Coriander - 2 tablespoons
PREPARATION
1. Heat 1 tablespoon unsalted butter in a skillet, add 1 teaspoon cumin, 1 teaspoon green chili and stir well.
2. Add 10 grams cashews and mix it well.
3. Cook for 3 - 5 minutes on medium heat.
4. Then, add 375 grams tomato and saute until it turns soft and pulpy.
5. Cook for 5 - 7 minutes on medium heat.
6. Now, add 100 milliliters water and mix it well.
7. Bring it to a boil.
8. Remove it from heat and allow it to cool.
9. Transfer this into a blender and blend it into a smooth puree.
10. Transfer this puree into a skillet and give it a nice stir.
11. Add 1 teaspoon cumin powder, 1 teaspoon rock salt, 150 milliliters water and mix it well.
12. Bring it to a boil.
13. Add 2 tablespoons unsalted butter and mix it well.
14. Now, add 270 grams paneer and mix it well.
15. Cook for 5 - 7 minutes on medium heat.
16. Add 2 tablespoons coriander and mix it well.
17. Remove it from heat.
18. Garnish with coriander.
19. Serve hot.
Banana Rajgira Puri
Servings - 2 - 3
INGREDIENTS
Banana - 90 grams
Amaranth flour - 200 grams
Rock salt - 1 teaspoon
Water - 100 milliliters
Amaranth flour - for dusting
Oil - for frying
PREPARATION
1. In a mixing bowl, add 90 grams banana and mash them with help of a fork.
2. Add 200 grams amaranth flour, 1 teaspoon rock salt, 100 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.
4. Take a ball from dough and flatten it with the help of a rolling pin.
5. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
6. Drain it on an absorbent paper.
7. Serve hot.
Samavat Rice Pulao
Servings - 2 - 3
INGREDIENTS
Washed Sama rice - 300 grams
Water - 500 milliliters
Oil - 30 milliliters
Cumin - 1 teaspoon
Peanuts - 40 grams
Cashews - 30 grams
Almonds - 30 grams
Ginger - 2 teaspoons
Green chili - 1 teaspoon
Potatoes - 135 grams
Water - 750 milliliters
Rock salt - 1 teaspoon
Coriander - for garnishing
PREPARATION
1. In a bowl, add 300 grams washed sama rice, 500 milliliters water and soak for 15 minutes.
2. Heat 30 milliliters oil in a skillet, add 1 teaspoon cumin and stir well.
3. Add 40 grams peanuts and mix it well.
4. Then, add 30 grams cashews, 30 grams almonds and roast for 3 - 5 minutes on medium heat or until it turns golden brown in color.
5. Add 2 teaspoons ginger, 1 teaspoon green chili and mix it well.
6. Now, add 135 grams potatoes and mix it well.
7. Cook for 5 - 7 minutes on medium heat.
8. Add the soaked rice in it and mix it well.
9. Add 750 milliliters water and mix it again.
10. Bring it to a boil.
11. Add 1 teaspoon rock salt and mix it well.
12. Cover it with lid and cook for about 12 - 15 minutes on medium heat.
13. Remove it from heat.
14. Garnish with coriander.
15. Serve hot.
Sabudana Pakora
Servings - 2 - 3
INGREDIENTS
(For Sabudana Pakora)
Sabudana - 230 grams
Water - 400 milliliters
Peanuts - 65 grams
Boiled mashed potatoes - 170 grams
Amaranth flour - 50 grams
Rock salt - 1 teaspoon
Cumin - 1 teaspoon
Green chili - 1 teaspoon
Oil - for frying
(For Coriander Peanut Chutney)
Coriander - 20 grams
Mint - 10 grams
Roasted peanuts - 45 grams
Cumin - 1 teaspoon
Green chili - 1 tablespoon
Rock salt - 1 teaspoon
Dry mango powder - 1 teaspoon
Lemon juice - 1 teaspoon
Water - 50 milliliters
PREPARATION
(For Sabudana Pakora)
1. In a bowl, add 230 grams sabudana, 400 milliliters water and soak for overnight.
2. Take a pan, add 65 grams peanuts and dry roast for 3 - 5 minutes on medium heat.
3. Remove it from pan and remove the skin.
4. Transfer this into a mortar and crush them with the help of a pestle.
5. In a mixing bowl, add the soaked sabudana, 170 grams boiled mashed potatoes, crushed peanuts, 50 grams amaranth flour, 1 teaspoon rock salt, 1 teaspoon cumin, 1 teaspoon green chili and mix it well.
6. Take some mixture in your hands and shape it into a ball.
7. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
8. Drain it on an absorbent paper and keep aside.
(For Coriander Peanut Chutney)
1. In a blender, add all the ingredients and blend it into a puree.
2. Serve with prepared pakora.
Shrikhand
Servings - 2 - 3
INGREDIENTS

Yogurt - 240 grams
Warm water - 2 tablespoons
Saffron - 1/4 teaspoon
Powdered sugar - 55 grams
Cardamom powder - 1/2 teaspoon
Almonds - for garnishing
PREPARATION
1. Take a bowl and place a muslin cloth on it.
2. Add 240 grams yogurt and squeeze it well.
3. Hang fo 1 hour.
4. In a bowl, add 30 milliliters warm water, 1/4 teaspoon saffron and mix it well.
5. Soak for 30 minutes.
6. In a mixing bowl, add the prepared yogurt, 55 grams powdered sugar, 1/2 teaspoon cardamom powder, prepared saffron water and mix it well.
7. Refrigerate for 30 minutes.
8. Garnish with almonds.
9. Serve.
