APPLE CAKE RECIPE

Ingredients:
oil - 1 cup
sugar - 2 cup
flour - 3 cup
salt - 1 tsp
nutmeg - 1 tsp
cinnamon powder - 1 tsp
baking powder - 1 tsp
eggs - 3
vanilla extract - 1 tsp
chopped nuts - 1 cup
cloves - 1 tsp
baking soda - 1 cup
chopped apples - 4 cups

Glaze
milk - 2 tbsp
vanilla essence - 1/2 tsp
butter - 1/2 stick
brown sugar - 1/2 cup


Preparations:
* In a bowl mix the oil, eggs and vanilla extract together.
* In a separate bowl sift the dry ingredients together and add this mixture to the oil and egg mixture and mix well.
* Add in the apples and the nuts.
* Pour this mixture in a baking pan and bake for 1.15 minutes at 350 degrees F.
* For the glaze mix all the glaze ingredients together and boil the mixture for one minute.
* When the cake is baked remove it from the oven and white it is worm pour the glaze on it.
* Apple cake is ready.

SIMPLE RAJMA CURRY RECIPE

Ingredients:
Kidney Beans (Rajma) - 150 gms
Onion (Pyaj) - 2 medium sized
Tomato (Tamatar) - 1 large
Green chilli (Hari mirch) - 2
Ginger-garlic (Adrak-Lasun) Paste - 1 tbsp
Garam masala Powder - 1/2 tsp
Coriander (Dhania) Powder - 1 tsp
Salt (Namak) - 3/4 tsp

Preparations:
* Soak the rajma overnight.
* Boil in a pressure cooker till tender.
* Heat oil in a pan and add the chopped onions and ginger garlic paste.
* Cook till brown.
* Add the tomatoes, green chillies and cook till pulpy.
* Add coriander powder, salt and 2 cups water and boil well.
* Add the rajma and cook on a low flame for about 10 minutes.
* Add the garam masala powder and cook further for another 15 minutes or till the gravy thickens.
* Garnish with coriander leaves.
* Serve hot with steamed rice.

SIMPLE POTATO VEGETABLE RECIPE

Ingredients:
Potato (Aloo) - 250 gms
Oil - 2 tbsp
Turmeric (Haldi) Powder - 1/4 tsp
Green chilli (Hari mirch) - 2
Curry Leaves (Kari Patta) - 4-5
Mustard seeds (Rai/Sarson) - 1/2 tsp
Salt (Namak) - As per taste


Preparations:
* Boil, peel and cube the potatoes.
* Heat oil in a pan, add the mustard seeds, slit green chillies, curry leaves, fry till the seeds start spluttering, add salt and turmeric powder and cubed potatoes, add little water so that the potatoes absorb the masala and simmer for 4-5 minutes till well blended.
* For a different taste you can substitute mustard seeds with cumin seeds.

SIMPLE DAL RECIPE

Ingredients:
Masoor Dal - 1/2 cup
Tomato (Tamatar) - 1
Jeera - 1/2 tsp
Turmeric (Haldi) Powder - 1/4 tsp
Green chilli - 2
Oil - 3 tsp
Salt (Namak) - 1 level tsp
Garlic (Lasun) Cloves - 3


Preparations:
* Boil the dal with salt, turmeric powder and slit green chillies.
* In another pan, heat oil, add the jeera, tomatoes and garlic pods, sauté on a high flame till the tomatoes are soft and pulpy.
* Add the boiled dal into this with little water, boil well for 15 minutes to incorporate the masala into the dal, garnish with coriander.

QUICK VEGETABLE PULAO RECIPE

Ingredients:
Rice (Chawal) - 1 cup
Water - 2 cup
Cauliflower (Phool gobi) Florets - 200 gms
small Potato (Aloo) - 2
fresh Peas (Matar) - 1/2 cup
Onion (Pyaj) - 1 large
black Cardamoms (Elaichi) - 3-4
Red chilli (Lal Mirchi) Powder - 1/2 tsp
Cinnamon (Tuj/Dalchini) - 1 x 1 inch
Cloves (Lavang) - 2-4
Oil - 4 tbsp
Salt (Namak) - 1 tsp


Preparations:
* Wash and soak the rice for 1 hour, drain and keep aside.
* Slice the onion finely and chop the potatoes into small pieces.
* Heat oil in a pan and fry the onions till golden brown, add all the vegetables, cinnamon, cloves and cardamoms.
* Saute for 2-3 minutes, add little water and cook till the potatoes and peas are half cooked.
* Then add the drained rice, salt and red chilli powder.
* Mix well.
* Add 2 cups of water and boil.
* When the water starts boiling, reduce the flame and cover and cook till the rice is done.

QUICK KHEER RECIPE

Ingredients:
Milk (Doodh) - 500 ml
Rice (Chawal) - 250 gms
Sugar (Cheeni) - 200 gms
Ghee - 50 gms
chopped Nuts - 3 tbsp


Preparations:
* Pick and wash the rice.
* Soak in water for 30 minutes.
* Drain completely.
* Melt the ghee in a pan, add the drained rice and saute for 5-7 minutes on a medium flame.
* add the milk and cook on a low flame till the milk is reduced to 3/4th its original quantity.
* Add the sugar and simmer further till the milk is reduced to half its original quantity.
* Garnish with nuts.

AAMRAS RECIPE

Ingredients:
Mango (Aam) - 1 kg
powdered Sugar (Cheeni) - 200 gms
Milk (Doodh) - 1/2 litre


Preparations:
* Wash mangoes.
* Peel and cut into small pieces.
* Keep the seeds aside in a little water.
* Grind the mango pieces in a mixer and strain the juice.
* Mix sugar in the cold milk and add to the mango juice.
* Add water for required consistency.
* Serve chilled with puri or paratha.

CHANAR DALNA RECIPE

Ingredients:
ghee - 1 tbsp
cubed cottage cheese (paneer) - 250 gms
potatoes - 1 medium cubed
oil - for frying
turmeric powder - 1/4 tsp
ginger paste - 1 tsp
green chillies - 2 - 3
salt - to taste
cumin seed paste - 1 1/2 tsp
milk - 1/2 cup
cumin seeds - 1/2 tsp
sugar - 1/2 tsp
garam masala powder - 1/2 tsp
water - 1 cup

Preparations:
* Heat up oil and fry the potatoes lightly and keep aside.
* Fry the paneer in the same oil and put it in warm water.
* Heat up the ghee in a vessel, mix in the cumin seeds and let it splutter.
* Mix in the cumin paste mixed with a little water, ginger juice and turmeric powder.
* Stir fry for 2 minutes.
* Mix in the potatoes, green chillies, garam masala powder, sugar and salt and cover and stir fry till the potatoes are tender.
* Take off the paneer from the water and mix in to the potatoes.
* Mix in milk and the remaining water and allow it to simmer (boil slowly at low temperature) for another 2 to 3 minutes.
* Serve hot.

PANEER MAKHANWALA RECIPE

Ingredients:
Paneer - 250 gms
Fresh Cream (Malai) - 200 gms
Tomato Puree (Tamatar Ka Raas) - 200 gms
Butter - 2-3 tbsp
dried Fenugreek Leaves (Methi Ke Patta) - 2 tbsp
Red chilli (Lal Mirchi) Powder - 1/2 tsp
Garam Masala Powder - 1/2 tsp
Green chilli (Hari mirch) - 2-3
Salt (Namak) - As per taste


Preparations:
* Melt the butter in a pan, add slit green chillies, tomato puree, kasuri methi, salt, red chilli powder and simmer for 4-5 minutes.
* Add the cream and garam masala powder and cook further for 2-3 minutes.
* Add the paneer pieces and cook for a minute.
* Serve hot garnished with coriander.

PANEER BHARE PAPAD RECIPE

Ingredients:
moongdal papads - 4
onion finely chopped - 1 medium
salt - to taste
cottage cheese grated (paneer)- 1/2 cup
green chillies - 2
coriander leaves finely chopped - 2 tbsp
capsicum finely chopped - 1
oil (if frying) to deep fry
tsp chaat masala - 1

Preparations:
* Halve the papads.
* Prepare the stuffing by mixing all the ingredients together.
* Roast the papads, one piece at a time.
* While they are still hot roll to make ½" diameter cylinders.
* Spoon in the stuffing carefully and serve immediately.
* Alternatively apply little milk or water to the whole papad, put the mixture on one side and roll cylindrically, deep fry in hot oil and serve.

PANEER BAGH-E-BAHAR RECIPE

Ingredients:
cashewnut paste - 1/4 cup
sugar (cheeni)- 1 tsp
yellow capsicum (shimla mirch) chopped - 1 cup
Tomato (Tamatar) chopped - 1 cup
garlic (lasan) finely chopped - 1 tsp
fresh cream (malai) - 1/2 cup
pepper - 1 tsp
pineapple chopped - 1 cup
Tomato (Tamatar) sauce - 2 tbsp
green chillies vertically cut - 2
refined oil (tel) - 2 tbsp
salt (namak) - 1 tsp
paneer cubes - 200 gms

Preparations:
* Cut paneer, capsicum, pineapple and tomato separately in 1 inch pieces.
* Make a paste of cashewnuts along with fresh cream
* Heat up oil in a kadai and mix in cut garlic and green chillies and fry till brown.
* Mix in cashew paste.
* Stir fry capsicum in cashew mixture in high flame flame.
* Mix in pineapple and tomatoess and stir till cooked.
* Mix in paneer, tomato sauce, salt and pepper.
* Stir fry it for 5 minutes and mix in sugar.
* Stir fry for a minute and transfer to a round dish and sprinkle 2 tbsp of cream
* Serve hot with tandoori roti.

PANEER TAASH KABAB RECIPE

Ingredients:
Fresh Cream - 1 tbsp
Cheese sliced - 8
Cheese grated - 1 cup
1/2 tsp Peppercorns crushed
Tomatoes sliced - 2 medium sized
Mint Chutney - 8 tbsp
Onions sliced - 2 medium sized
Cottage Cheese - 400 gms
For Marinade
Chaat Masala - to taste
Hung Yogurt - 1/3 cup
Mustard Oil - 2 tbsp
Ginger Garlic Paste - 4 tsp
Garam Masala Powder - 1 tsp
Coriander Powder - 1 tsp
Cumin Powder - 1 tsp
Red Chilli Powder - 2 tsp
Salt - to taste


Preparations:
* Slice paneer into seven pieces.
* Mix well all the marinade ingredients and spread evenly on the cut paneer.
* Keep aside for 10 minutes.
* Spread mint chutney evenly on the cut paneer.
* Assemble cut onions and tomatoes on each cut paneer and cover with the cut cheese.
* Stack each layer of cut paneer one on top of the other, by repeating the process.
* Make a mixture of cream and crushed black pepper and pour out over the top layer.
* Put the last cheese slice on top, bake at moderate temperature for 10 minutes in the oven.
* Cut into desired equal sizes.

PANEER SANDWICHES RECIPE

Ingredients:
Panch Phoran - 100 gms
Bread - 2 slices
Butter - As per requirement
dried Mango (Aam) Powder - A pinch
Red chilli (Lal Mirchi) Powder - A pinch
Black Salt (Kala Namak) - A pinch

Preparations:
* Melt some butter in a pan, sauté the paneer slices with mango powder, red chilli powder and black salt for a few minutes.
* Stuff the sauteed paneer in between the bread slices and toast.