PUNJABI BHINDI MASALA (OKRA MASALA)

INGREDIENTS:

1. BHINDI  400 GRAMS (OKRA, LADYS FINGER)
2. ONION 2 LARGE CHOPPED
3. TOMATOES 2 LARGE CHOPPED
4. GREEN CHILLIES 3 
5. HARA DHANYA 2 TBSP ( CORIANDER  LEAVES)
6. OIL 2 TBSP
7. ZEERA 1 TSP (CUMIN SEEDS)
8. GINGER  AND GARLIC PASTE 2 TBSP
9. DHANYA POWDER 2TSP
10. RED CHILLI POWDER TSP
11. HALDI 1/2 TSP
12. KASURI METHI  1 TBSP
13. PUNJABI CHOLE MASALA 1 TSP
14. AMCHUR POWDER 1 TSP (DRY MANGO POWDER)
15. SALT AS PER TASTE
    METHOD:
    
    1. CUT BHINDI IN 1 INCH PIECES ,NOW IN A PAN ADD 1 TBSP OIL AND FRY THESE BHINDIS TILL  THEY TURN SOFT AND BROWN AND KEEP THEM ASIDE
    2. NOW  IN A WOK ADD 1TBSP OIL, HEAT AND ADD ZEERA  WHEN CRACKLES ADD CHOPPED ONION FRY TILL TURNS  GOLDEN BROWN
    3. NOW ADD GINGER & GARLIC PASTE SAUTE, ADD CHOPPED GREEN CHILLIES,SALT  AND TOMATOES, COOK  TILL OIL SEPARATES
    4. NOW ADD RED CHILLI POWDER,,HALDI POWDER,DHANYA POWDER AND KASURI METHI MIX WELL TILL ALL BECOME  MUSHY
    5. NOW ADD FRIED BHINDI AND MIX ,COVER  AND COOK FOR 15 MINUTES ON LOW FLAMES OR TILL BHINDIS ARE COOKED
    6. ADD AMCHUR POWDER AND PUNJABI CHOLE MASALA AND MIX WELL ,COVER AND COOK FOR ANOTHER 2MINUTES ADD CHOPPED CORIANDER LEAVES  SWITCH OFF FLAMES 
    7. SERVE WITH ROTI/PARATHA/NAAN ...........ENJOY..........GOD BLESS

LEHSUN KI CHUTNI

INGREDIENTS:

1. LEHSUN  12 CLOVES 
2. DRY CHILLI 10 CHLLIES
3. ZEERA 1/2 TSP
4. SALT AS PER TASTE
   
   METHOD:

1. IN  A GRINDER GRIND ALL ABOVE INGREDIENTS WITH VERY LITTLE WATER AND MAKE SMOOTH PASTE
2. SERVE WITH  ANY DISH YOU LIKE AND ENJOY ..................GOD BLESS

KADAI PANEER

INGREDIENTS:

1. PANEER 500 GRAMS (COTTAGE CHEESE) CUBED
2. TOMATOES 5 TO 6 CHOPPED
3. GREEN CHILLIES 3TO 4 CHOPPED 
4. GARLIC 7/8 CLOVES CRUSHED
5. GINGER 1 INCH CRUSHED 1/2 INCH JULIENNES 
6. CAPSICUM 2 JULIENNES 
7. KASHMIRI DRIED RED CHILLIES 5/6
8. 11/2 TBSP CORIANDER SEEDS ROASTED
9. KASURI METHI 2TSP (DRIED FENUGREEK LEAVES)
10. GARAM MASALA 1/2 TSP
11. SALT AS PER TASTE
12. HARA DHANYA 1/2 CUP FOR GARNISHING (CILANTRO  LEAVES )
13. OIL 1 TBSP (YOU MAY USE OLIVE OIL OR ANY REFINED OIL)

METHOD:

1. IN A PAN HEAT OIL, ADD CRUSHED GINGER AND GARLIC SAUTE TILL RAW SMELL DISAPPEARS
2. NOW ADD CHOPPED TOMATOES AND SAUTE THEM ,WHEN TOMATOES BECOMES SOFT 
3. NOW IN OTHER PAN DRY ROAST SABUT DHANYA  AND KASHMIRI LAL MIRCH  & GROUND THEM COARSELY
4. ADD THIS TO TOMATOES WHEN  TOMATOES LEAVES OIL ,MIX WELL 
5. NOW ADD CAPSICUM AND CHOPPED GREEN CHILLIES MIX WELL AND COOK FOR 5  MINUTES 
6. ADD SALT AND GARAM MASALA POWDER MIX WELL ALL THE MASALAS
7. ADD PANEER  AND MIX WITH GENTLE HANDS, NOW  COOK PANEER WITH MASALA FOR 5 MINUTES
8. NOW ADD KASURI METHI,GINGER JULIENNES AND CORIANDER LEAVES MIX AND SAUTE FOR 3 TO 5 MINUTES
9. SERVE KADAI PANEER WITH ROTI/PARATHA/NAAN
10. ENJOY........... ..........GOD BLESS

ARBI KI TIKKI (COLOCASIA PATTIES)

INGREDIENTS:

1. ARBI (COLOCASIA) 250GRAMS
2. SINGHARE KA AATA 3 TBSP (WATER CHESTNUT FLOUR )
3. 2 GREEN CHILLIES  PASTE
4. GINGER 1/2 INCH PASTE 
5. AJWAIN 1 TSP (CAROM SEEDS)
6. SENDHA NAMAK /ROCK SALT AS PER TASTE
7. OIL FOR FRYING AS YOU LIKE    
8. HARA DHANYA (CORIANDER LEAVES) CHOPPED
   METHOD:
   1.  BOIL ARBI TILL IT BECOMES SOFT IN PRESSURE 
   2. PEEL OFF SKIN AND MASH ARBI ,NOW MIX SINGHARE KA AATA,SENDHA NAMAK,GREENCHILLIES PASTE,GINGER PASTE,AJWAIN ,HARA DHANYA( CHOPPED)
   3. MIX ALL THE INGREDIENTS WELL AND MAKE TIKKIS  OF THIS  MIXTURE ,APPLY OIL TO YOUR HANDS TO AVOID STICKING TO HANDS
   4. NOW FRY THESE TIKKIS TILL GOLDEN BROWN  AND SERVE HOT WITH CHUTNEY 
   5. ENJOY .......GOD BLESS