Little Bangalore

Ingredients:

• Potatoes                    :  3 medium size
• Tomato                     : 3 medium size
• Salt                           : 1 and 1/2 tea spoon or as per the taste
• Red chilly powder     : 1/2 tea spoon
• Dhaniya Powder       : 1 tea spoon
• Jeera                        : 1/4 tea spoon
• Hing                         : A pinch
• Garam masala          : 1/2 tea spoon
• Turmeric powder     : 1/2 tea spoon
• Green chilly             : 1 medium size
• Oil                           : 1 table spoon
• Coriander leaves for garnishing and enhancing the taste

Method:

• Boil potatoes in a pressure cooker.
• Once cooled, peel the skin of potatoes and mash them well.
• Chop tomatoes into smaller pieces.
• Grind the chopped tomatoes in a mixer to make tomato paste.
• Add oil in a pan and heat it for 30 sec on high flame.
• Add cumin seeds (jeera) and hing to the oil and heat it for 10 sec.
• Add turmeric powder, dhaniya powder, red chilly powder and garam masala to it.
• Add tomato paste in the pan and mix it with the spices well.
• Add chopped green chilly to the paste.
• Heat it for 15-20 min on medium flame.
• Add mashed potatoes and heat it for 5  min on medium flame.
• If required, add khatayi powder (amchur) as per taste.
• Sprinkle chopped coriander leaves to enhance the taste and serve hot

Ingredients:

• Paneer                    :  200 gms
• Cream                    :  2 tablespoon
• Tomato                  :  4 medium size
• Onion                    :  3 medium size
• Ghee                      :  2 tablespoon
• Salt                        :  1 1/2  teaspoon or as per taste
• Sugar                     :  2 teaspoon
• Sauce                     :  2 table spoon
• Turmeric powder   : 1/2 teaspoon
• Red chilly powder  :  1 tea spoon or as per taste
• Dry Methi leaves    : 1/4 teaspoon
• Corriander leaves
• Garlic ( Optional)    : 1 medium size
• Milk (To be added if the gravy is thick)     :  As required

Method:

• Chop tomatoes, onion and garlic in pieces and keep them aside.
• Add ghee in the kadai and heat it for 30 sec on medium flame.
• Add turmeric powder, red chily powder and dry methi leaves and mix them well.
• Add the chopped tomatoes, onion, garlic and salt to it and heat them for 10 mins on medium flame.
• Add cream to it and mix it well.
• Heat it well for 10 more minutes.
• Once the mixture is cooled, grind the mixture in a  mixer to get a paste.
• Add milk to it if the gravy is thick.
• Place the paste back in the kadai and add sugar and tomato sauce to it.
• Heat them for 5 mins on medium flame.
• Add paneer pieces to it and keep it on medium flame for 2 minutes.
• Serve hot after garnishing with corriander leaves.

Chole:

Ingredients: (for 5 people)

• Chole                               : 1 cup
• Water                               :  3 1/2 cup
• Tomatoes                        :  4 medium size
• Onion                              :  2 medium size
• Oil                                   : 1 table spoon
• Green chilly                     :  2 medium size
• Cumin Seed (Jeera)           :  1/2 tea spoon
• Dhaniya powder               :  2 tea spoon
• Red chilly                         :  3/4 tea spoon
• Garam masala powder      : 3/4 tea spoon
• Salt                                  :   2 tea spoon
• Grated Ginger                  :  1 tea spoon
• Coriander leaves for garnishing

Method:

• Wash and soak chole for about 6 – 8 hours in water.
• Place them in a pressure cooker and water to it.
• Boil them on high flame with 6 whistles. Make sure the chole are soft. Boil more if needed.
• Chop tomatoes and onions and grind them a mixer to get a paste.
• Heat oil in a kadai.
• Add cumin seeds, dhaniya powder, red chilly powder, garam masala and grated ginger to the oil.
• Fry them for 30 seconds.
• Add tomatoes and onion paste to it.
• Add salt to it.
• Let them cooked properly over medium flame for 15-20 minutes.
• Add the boiled chole, water if required and mix well.
• Cover and cook on medium heat for 3-4 minutes.
• Add coriander leaves for garnishing

Ingredients (for 4 people)

• Panner                        : 150 grams
• Spinach (Palak)           : 500 grams
• Ghee                          : 1 tablespoon
• Jeera                           : ½ teaspoon
• Asafoetida (hing)        : A pinch
• Besan                         : 1 tablespoon
• Tomatoes                   : 4 medium size
• Grated Ginger             : 1 teaspoon
• Salt                             : 1 ½ tea spoon (as per taste)
• Red Chilly Powder     : ½ tea spoon
• Lemon

Method:

• Separate out the palak leaves from their stems.
• Chop the leaves into smaller parts and wash them thoroughly in water.
• Chop the tomatoes into big pieces.
• Place the washed palak leaves and tomato pieces in a pressure cooker and add salt to it.
• Keep the pressure cooker on a medium flame for boiling.
• 3-4 whistles are good enough for indicating the boiling.
• Open the lid after 10 minutes and keep it aside for cooling.
• Once it gets cooled, grind it properly in a mixer to get a green paste.
• Add ghee in a fry pan and keep it on a medium flame for 1 minute.
• Add asafetida (hing) and jeera to it and wait for a 30 seconds.
• Add besan to it and mix it well, till it gets golden reddish in color.
• Add the palak paste, ginger and red chilly powder to the besan mixture in the fry pan. Make sure that the flame should be low while adding palak to besan mixture.
• Add salt if required.
• Chop the paneer into smaller pieces.
• Once the paste gets boiled, add paneer to it and mix them well.
• Add lemon to enhance the taste. [Optional]
• Serve hot, garnished with cheese/butter.